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Recipes of the Month

Lettuce Wrap

• 2 very ripe avocados
• 3 tomatoes, diced
• ½ jalapeno pepper, diced (optional)
• 2 tbsp yellow onion, diced
• 3 cloves fresh garlic, minced
• ¼ cup fresh cilantro, chopped
• Kernels from one ear raw organic corn
• 2 tsp fresh lime juice
• 6-8 large romaine lettuce leaves

1. In a medium sized bowl, mash the avocado.
2. Add remaining ingredients and stir until well mixed.
3. Spread 2-3 tablespoons of this mixture onto lettuce leaves and wrap.

Pomegranate Apple Mulled beverage
A Warm, Antioxidant rich Winter Mulled Beverage

• 2 medium – large pomegranates
• 5 large or 8 medium organic apples
• 5 sticks cinnamon
• 2 star anise
• 4 allspice berries (crack them by smashing them with the flat part of a knife or in a pestle)

1. Juice pomegranate in citrus reamer or juicer and strain the juice through a sieve or cheese cloth lined strainer.
2. Juice the apples in a juicer.
3. Combine the juices with the spices (save three cinnamon sticks for garnish) in a saucepan and warm/simmer for 20 minutes and let it sit covered for at least two hours to allow the flavors to meld.
4. Serve warm with a cinnamon stick in the mug for garnish.
5. Recipe makes about four cups.

Minestrone Soup

• 2 T olive oil
• 2 c chopped onion
• 4 cloves minced garlic
• 1 chopped celery stalk
• 1 chopped medium carrot
• 1 t minced oregano
• 1 t minced rosemary
• 1 t minced basil
• ½ t black pepper
• 1 bay leaf
• 1 c chopped zucchini
• 5 c vegetable stock and/or water
• 2 c soaked and cooked garbanzo or other beans
• 1 c dry pasta
• 2 c chopped tomatoes

Saute’ the onion and garlic in olive oil for about 5 minutes. Add celery, carrot, and herbs, then cover and simmer for about 10 minutes, stirring occasionally. Add the zucchini and stock/water, then cover and simmer for 15 minutes. Add beans and simmer for 5 more minutes. Bring the soup to a boil, add pasta, and cook, stirring occasionally, until pasta is tender. Stir in the tomatoes and serve.

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