Ginger Fruit Salsa

You can use any fruit or a combo of fruits in this spicy yet refreshing salsa. Try peaches, plums, pears, mangoes, papaya, pineapple, and much more.

Serves: A lot

2 diced pieces of fruit (use more is fruit are small)
2 diced and de-seeded Large Tomatoes
2 diced spicy hot peppers
1/2 diced green pepper
1 diced scallion
1 tablespoon of minced ginger
1 tablespoon of liquid sweetner (agave or maple syrup)
1 lime juiced
1/8th teaspoon of salt
A handful of minced cilantro

Combine all the ingredients in a bowl and toss. Allow the salsa to sit for and hour or more so the flavors and spices can blend together.

Raw Rolls

Chilled Tom Kha Soup

Serving Size: Serves Two

I made this dish because the constant aroma coming from the quality Thai resturant across the block from me produces crazy cravings for Thai. Pittsburghers this recipe is for Thai Cuisine.



2 Cups of Coconut Milk
1 Cup of Water
1 Cup of Mung Bean Sprouts
2 Julienne Carrots
1/2 Juliene Red Pepper or Green
1 or 2 Diced Scallions
1 Tablespoon of red curry paste or equal parts garlic/ginger/lemongrass/hot pepper
1 Tablespoon of Lemon Juice
A Handful of Basil leaves

Mix Lemon Juice, curry spice combination, Water, and Coconut Milk. Add the cut vegetables, Mung Bean Sprouts, and Basil Leaves. Allow soup to chill for 15-30 minutes. If coconut milk thickens beyond desired consistancy while chilling, slowly stir in a bit more water to thin.

Vegan Mango Lassi

Tools: Blender
Serving Size: 1 person

1 Mango
1 Cup of Almond Milk
1 Tablespoon of Lemon Juice
1 Banana
a pinch of Cinnamon or Cardamon or 1 teaspoon of rosewater

Blend all ingredients.

Zenith Green Bean Salad

My boyfriend and I eat this as a meal instead of a side or picnic salad

Serving Size : 2 or 4 people

1 pound of Green beans washed and cut
1/4 cup sesame oil
2 Tablespoons of Tamari or Bragg's Liquid Aminos
1/4 Teaspoon of Chili Flakes
1 Teaspoon of Liquid Sweetner (agave, maple syrup, etc.)
1 Teaspoon of Sesame Seeds


Essentially you are making a sesame soy vinegrette and tossing the washed and cut green beans in it. Let this mixture sit and marinate for a few hours in the fridge the extra time it takes to sit is worth it. When I am too hungry to wait I have been know to eat it right away, still yummy.

Ethiopian Lentil Salad

Jamican Jerk Veggies

This recipe is posted by Green Chef Vanessa of gliving.com
*Really Spicey, really good, real jerk.

Chocolate Avocado Mouse

I made this moose into a pie with walnut crust for July 4th.

Tools: Food Processor

2 Avocados
1/4 cup maple syrup
1/4 cup chocolate
1/4 cup coconut oil

Process all ingredients in a food processor until smooth and creamy, try not to overprocess. Scrap chocolate avocado mixture into a container and chill for 30 minutes to 1 hour then serve.

Dandedlion Salad

So good for your liver!

Tools: Blender (optional)

1 bunch of Dandelion Greens
1 Red Pepper
1/4 cup Tahini
1/4 cup Coconut milk or water




Tear dandelion leaves from the stem. Dice red pepper. Combine danedlion leaves and red pepper in a bowl. Mix together (or blend in a blender) tahini and coconut milk/water. Pour dressing over greens and toss.

Chocolate Strawberry Smoothie

I wish I had cherries!

Tools: Blender
Serving Size: 2 people or 1 really indulgent person

1 cup of strawberries frozen
1/2 a banana frozen
1 Tablespoon of Cocoa
1 Tablespoon of Agave or Sweetner of choice
2 cups of vanilla almond milk

Put all ingredients and just 1 cup of the almond milk in a blender. Blend and slowly add the additional cup of almond milk to desired consistency. This is remarkable, I am so proud of this simple combination.