Spring Recipes

I get so energized when the sun comes out! I look forward to eating foods more in keeping with warmer weather. So this month I thought I would share my Vegan Potato Salad and my simple Guacamole Recipes with you.

Though cooked potatoes are not alkalizing, they at least come from the plant kingdom, and haven’t been “manufactured” some how. Phil and I both enjoy a “carb fix” and potatoes fit the bill.

We hope you enjoy these recipes. I am still working on my Healthy Vegan Recipe Book. It is my intention to finish it sometime this year. Unfortunately it has been put on the back burner too long! So 2015 is going to be the year!!!

One other note as far as recipes go. Many people would love to make our Phil’s Ultimate Breakfast with a Schmunkie, but neither desire to make 4 full servings at a time or they feel they do not have enough time to prepare it, even though it has transformed many unhealthy people’s lives.

I personally feel our good health is of PRIMARY importance, but…..I know life sometimes gets in the way.

Please consider trying the Morning Motivator. It truly has the ability to get you going in the morning. If you decide to try it, feel free to leave out the lemon slice, but know that lemons are acid on your tongue, but metabolize as alkaline in your body.

Now for this month’s recipes……….

april recipes

Vegan Potato Salad Cindy’s style!

My husband Phil loves his potatoes, so it just made sense to find a vegan way to enjoy this warm weather favorite. You will be pleasantly surprised that you do not miss the egg or mayo in this recipe. As you will see the measurements are approximate, I believe that we should “play” with our food until the flavors suit us best.

  • Start by cooking in salted water, several washed potatoes (6-8) that have been cut into ¾ inch chunks .

Note** We leave the skins on to get extra nutrition. Please try to avoid overcooking the potatoes because you just end up with a gooey mess.

Drain the potatoes and let cool for a bit.

  • In the bowl of your choosing, add the cooled potatoes, and then add the following ingredients:
    • 2 or 3 green onions chopped fine
    • 2-3 celery sticks chopped fine
    • 2-3 dill pickles chopped fine
    • ½ to 1 Tablespoon dried dill leaf
    • ½ to 1 teaspoon Pink Himalayan Salt
    • ¼ cup of dill pickle pickling juice from the jar
    • 2 Tablespoons prepared mustard
    • ½ cup of Guacamole (I use my own homemade, see recipe below)
  • Stir well until combined, taste it and adjust to suit yourself.
  • Then smooth the top of the mix with the back of a spoon and sprinkle with Paprika, garnish with a sprig of parsley. If possible let sit covered in the fridge for half an hour or longer so the flavors can mingle.

Guacamole By Cindy

In a bowl mix together:

  • Juice of one Lemon
  • 2-3 peeled and seeded Avocados
  • ½ teaspoon Pink Himalayan Salt
  • ½ to 1 teaspoon of Garlic powder
  • 2-3 Green Onions chopped

This Guac is fantastic as a dressing too, you can leave it thick or thin it out with a little water.  We have even used Tahini mixed with it for a dressing! Experiment and have fun.

The good fat in avocado helps you to feel satisfied longer.

This is a staple in our diet. It is so versatile. We even use it on cooked potatoes instead of butter! It also adds a nice touch to top off soups or salads.

Another favorite way to eat the Guac is spread it out on lettuce leaves with salsa or pesto plus shredded veggies.

Roll it up and enjoy. YUM!

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