42 Miami-Dade/Florida Keys www.namiami.com

recipecorner

Ingredients:1 1/2 c. Water1/4 medium papaya2 bananas2 oranges1 handful gogi berries1 c. Ice

Instructions: Peel and chop fruit. In a blender, combine all ingredients except for ice and pulse for 30 seconds. Blend on high speed for 1 minute. Add ice and blend for an ad-ditional 30 seconds. Enjoy!!!

Courtesy of: Brent’s Organic Gardens Organic Landscaping & Gardens

brentsorganicgardens.com 305-496-5155

Serves 4

30 minutes or less.2 Bunches of organic kale, chard, or collards2 Tbs. olive oil6 Cloves garlic, minced¼ Tsp. crushed red pepper flakes# Cup vegetable stock1 ½ Cups cooked or canned cannellini or other white beans, rinsed and drained¼ tsp. salt12 oz. Penne pasta, uncooked2 Tbs. Parmesan cheese, optionalSalt and freshly ground pepper to taste

Instructions: Bring 3 quarts of water to a boil in large saucepan.Prepare greens by ripping leaves off stems. Tear or cut leaves into bite-size pieces. You should have about 8-12 cups.Heat oil in large skillet over medium-high heat. Add garlic and red pepper flakes; sauté for 2 minutes. Stir in greens and stock; cover pan. Cook until greens are wilted and tender yet still bright green, about 7 minutes. Gently stir in beans and salt; keep warm. While greens are cooking, drop pasta into boiling water; cook until al dente, about 10 minutes. Drain; stir into greens and bean mixture. Top with Parmesan cheese (optional).

Courtesy of: Endlessly OrganicOrganic Buying Club - 786-271-3447

www.endlesslyorganic.com

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Organic Juice Detox

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Ingredients:

3 tablespoons lime juice2 tablespoons soy sauce or tamari1 tablespoon agave1 clove garlic, minced2 tablespoons mint, roughly chopped1 teaspoon jalapeno pepper, seeded and mincedadd,2 large cucumbers, peeled and thinly sliced1/4 cup dry-roasted peanuts, chopped

In small bowl, mix lime juice, soy sauce, agave, garlic, mint, and jalapeno. Add cucumber slices and peanuts, toss gen-tly, and serve.

Courtesy of: Choices Vegan Cafe379 SW 15th RoadMiami, FL 33129

305-400-8895www.mychoicescafe.com

44 Miami-Dade/Florida Keys www.namiami.com

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Crepes:3 cups Plain almond milk 1tsp Baking powder 1tsp Olive oil 1 cup All purpose fl our Dash of salt

Filling:1 cup Diced onion4 cups Ground Seitan 1 cup Diced red, yellow & orange peppers1/2 cup Diced green pepper1/2 cup Diced tomato 1 handful Chopped basil 1 cup Capers Salt & pepper

Crepes Preparation --Mix everything together in a large mixing bowl, whisk to-gether the fl our and the oil. Gradually add in the almond milk, stirring to combine. Add the salt and baking powder; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.Filling Preparation: -Grind the seitan and sautee in a pan all ingredients together for about fi ve minutes.Tomato Sauce Preparation: -Blend all ingredients together and warm up before serving.Canelones Preparation: Place some of the fi lling mix in the center of a crepe then roll it. Do the same for each of the canelones. To Serve: Bake the canelones for about 15min at 350* or until they are hot. Place two canelones per dish, pour some warm tomato sauce over them and sprinkle with nutritional yeast right before serving.

Courtesy of: Mi Vida Cafe7244 Biscayne Blvd, Miami, FL 33138

(305) 759-6020www.mividacafe.net

recipecorner

Tomato Sauce:4 Roma tomatoes 1 handfull Fresh Basil 1 tbsp Olive OilSalt & pepper t/t

Nutritional yeast (For fi nishing)

45natural awakenings March 2013

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Juice the following combination: CarrotAppleCeleryParsleyLemonGinverBissivera

Courtesy of: Vegetarian Restaurant by Hakin

73 NE 167th StreetMiami, FL 33162

305-405-6346www.vegetarianrestaurantbyhakin.com

A B C D E F B C C F G H E F I E J B K L B M G N E O E M P D G O H I E M P Q F B L G Q B F RCook Time: 15 minutesIngredients:1 large eggplant3 tablespoons olive oil2 tablespoons balsamic vinegar2 cloves garlic, very finely minced1 pinch each thyme, basil, dill, and oreganosalt and freshly grated black pepperPreparation:

Heat grill. When grill is hot, slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture.Place eggplant on the hot preheated grill. Grill about 15 to 20 minutes, turning once.