Zesty Avocado Salad

After eating a big bowl of homemade vegetable soup, I was craving something fresh and raw. So I looked in my refrigerator and put these simple ingredients together. But don't let the simplicity of this salad fool you. I was surprised to find it bursting with flavor and extremely satisfying! (This is why you should always have lots of fresh, raw foods in your fridge... you never know what tasty meals you can create!)

Zesty Avocado Salad

(Vegan, almost raw)

1 avocado, chopped

1 large tomato, chopped

1/2 cup organic corn (Raw is ideal, frozen (but thawed) is next best, or canned... but make sure you get organic or else it will have GMOs in it)

Lemon juice

Chili powder

Cayenne pepper

Salt

Toss the avocado, tomato, and corn together. Squeeze some lemon juice on top (from the lemons you always keep in your fridge because they are so good for you & great additions to salads and smoothies :) ). Season with chili powder, a dash of cayenne (more if you want it spicier), and salt (if your corn is salt free). Add beans for a heartier and more filling salad. Sprouts would also be a welcome addition. :)

Sprout Salad

I just made this delicious sprout salad, with avocados and tomatoes. You can top with whatever other veggies you want. This is a simple, perfect lunch to go with a nice green smoothie. :)

Sprout Salad

1 cup alfalfa sprouts

1 medium tomato, sliced

1/2 avocado, diced

Sea salt

Pepper

Olive oil

Lemon juice

Arrange your lovely sprouts (home grown if possible) on a plate. Lay your tomato slices in a pinwheel arrangement. Add your chopped avocado to the center. Season with sea salt and pepper, drizzle with olive oil and lemon juice, and enjoy!

Day 13- Vegan Enchiladas

Today I felt like eating enchiladas. Then I realized I could! Enchiladas don't need meat and cheese- you can put in rice & beans and whatever veggies you want!

Vegan Enchiladas

Mix together: 3/4 of a 15 oz can enchilada sauce (or your own), 4 cups rice, 1-2 cans black beans, 1 cup chopped spinach, 2 chopped tomatoes, 1 cup chopped bell peppers, anything else you want.

Spread half of the remaining sauce on the bottom of a glass baking dish. Fill whole wheat tortillas with mixture, roll up and put into pan (with the seam face down). Pour remaining sauce and leftover rice & bean mixture on top.

Bake at 350 for 20-30 minutes.

Top with avocado cream (avocado mixed with cilantro, splash of lime, and seasoning salt).

Delicious!