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recipecorner Serves 4 Ingredients: 1 1/2 c. Water 1/4 medium papaya 2 bananas 2 oranges 1 handful gogi berries 1 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 additional 30 seconds. Enjoy!!! Courtesy of: Brent’s Organic Gardens Organic Landscaping & Gardens brentsorganicgardens.com 305-496-5155

30 minutes or less. 2 Bunches of organic kale, chard, or collards 2 Tbs. olive oil 6 Cloves garlic, minced Ÿ Tsp. crushed red pepper flakes Cup vegetable stock 1 ½ Cups cooked or canned cannellini or other white beans, rinsed and drained Ÿ tsp. salt 12 oz. Penne pasta, uncooked 2 Tbs. Parmesan cheese, optional Salt 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; sautÊ 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 Organic Organic Buying Club - 786-271-3447 www.endlesslyorganic.com

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Ingredients: 3 tablespoons lime juice 2 tablespoons soy sauce or tamari 1 tablespoon agave 1 clove garlic, minced 2 tablespoons mint, roughly chopped 1 teaspoon jalapeno pepper, seeded and minced add,2 large cucumbers, peeled and thinly sliced 1/4 cup dry-roasted peanuts, chopped

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In small bowl, mix lime juice, soy sauce, agave, garlic, mint, and jalapeno. Add cucumber slices and peanuts, toss gently, and serve. Courtesy of: Choices Vegan Cafe 379 SW 15th Road Miami, FL 33129 305-400-8895 www.mychoicescafe.com

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March 2013

43


Exhilarating Healing Through Oxygen Therapy for your Pets

recipecorner

Hyperbaric Treatments promote healing in: Wounds and Skin injuries, Arthritis, Pancreatitis, Vestibular Disease, and has many more applications. Our facility also offers: Laser Assisted Surgeries, Dental Cleanings, Boarding, and other medical services.

Homestead Animal Hospital 1250 N. Flagler Avenue Homestead, FL 33030 305-247-3845 www.homesteadanimalhospital.net

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

Tomato Sauce: 4 Roma tomatoes 1 handfull Fresh Basil 1 tbsp Olive Oil Salt & pepper t/t Nutritional yeast (For finishing)

Filling: 1 cup Diced onion 4 cups Ground Seitan 1 cup Diced red, yellow & orange peppers 1/2 cup Diced green pepper 1/2 cup Diced tomato 1 handful Chopped basil 1 cup Capers Salt & pepper Crepes Preparation --Mix everything together in a large mixing bowl, whisk together the flour 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 five minutes. Tomato Sauce Preparation: -Blend all ingredients together and warm up before serving. Canelones Preparation: Place some of the filling 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 Cafe 7244 Biscayne Blvd, Miami, FL 33138 (305) 759-6020 www.mividacafe.net



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Carrot Apple Celery Parsley Lemon Ginver Bissivera

Courtesy of: Vegetarian Restaurant by Hakin 73 NE 167th Street Miami, FL 33162 305-405-6346 www.vegetarianrestaurantbyhakin.com

Angie Angelis Law 305-598-2540 Fax: 305-382-7788

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Cook Time: 15 minutes Ingredients: 1 large eggplant 3 tablespoons olive oil 2 tablespoons balsamic vinegar 2 cloves garlic, very finely minced 1 pinch each thyme, basil, dill, and oregano salt and freshly grated black pepper Preparation:

Juice the following combination:

Attorney at Law angie@angieangelislaw.com

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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.

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March 2013

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Recipes - March