Licorice ice dream - no sugar, vegan

In a blender or food processor add:
2 cups frozen blueberries
1/2 cup milk (I prefer almond milk)
1/2 scoop vanilla protein (I prefer pea)
1 teaspoon (or to taste) anise
Blend well
Enjoy

Peach spinach smoothie

In a large blender add:
1 cup old fashioned rolled oats
2 large washed peaches with the seeds removed
4 packed cups spinach
1 cup almond milk
1 scoop vanilla protein
1/2 cups stevia (or to taste)
Blend well
Add ice
Blend well

Spinach Mint Smoothie

In large blender
1 cup rolled oats
1 cup milk, I prefer almond milk
1 scoop protein powder, I prefer pea protein
1/2 cup stevia
4 cups fresh spinach (washed)
1/2 cup fresh mint (washed)
2 apples, washed and cored  (I prefer either yellow delicious or granny smith)
1 avocado with skin and seed removed
2 cups cold water.
Blend well
Add ice
Blend well

Bonita's Garden Pie: Delicious and easy to make. Best served hot!

I recommend purchasing two deep dish pie crusts; however, you can make your own if you wish.  You may actually need three.

Chop one small cabbage and
Two large onions.
Lightly saute both
Place in a large bowl

Add one cup fresh dill and (you can substitute the fresh dill with 2 tablespoons of dried)
one cup fresh parsley
also finely chopped.

Add one pound shredded mozzarella cheese
Six large eggs, and
One teaspoon crushed red pepper

Mix well
Pour into pic crusts

Place into a preheated oven at 350 degrees for 1 hour or until you can put a table knife in and pull it out clean.

Enjoy.

Strawberry Rhubarb smoothie with chocolate and chia

Click on ingredients for health information.

1 cup old fashioned rolled oats

1 cup milk, I prefer almond

2 cups water

2 cups rhubarb, cut into small pieces

1 scoop pea protein

4 cups frozen strawberries

2 large carrots

½ cup stevia

2 tbs Dutch baking chocolate

¼ cup chia seeds

Blend well

Great for energy and regularity.

About 1105 calories

Brown Rice, Bean, and Vegetable soup (super health)

Click on ingredients for health benefits.
This has a great deal of variability.  You choose what vegetables and how much.
Pour into a large pot:
1 cup brown rice
1 cup dried beans (Any kind of your preference.  The taste and health benefits will vary slightly depending on the type of bean.  Use the specialized search engine to the right for specific information for the type of bean you choose.)
Add 7 cups of water.
Soak overnight.
Next day:
Using a strainer (you can also use a plate or lid placed on top of the pot) pour the excess water out, leaving the brown rice and beans in the pot.
Add 10 cups water and bring the beans and rice to a boil.  Place a lid on the pot and set a timer for 15 minutes.
Add:
1 can broth (of your choice)
1 can of either green beans or whole kernel corn.
Have available vegetables you have already washed and cut up.
If you use carrots, wash, cut off the ends, but do not peel.
If you use potatoes, wash, cut out any bad parts, but do not peel.
If you use summer squash, wash, cut off the ends, do not peel.
I like to add:
Summer squash
Onion (remove the outside of the onion)
Peppers (remove the end)
Garlic
Green tomatoes from the garden if I have them.  (Ripe tomatoes are not as good in this as pre-ripe tomatoes. I prefer to use roma.)  You can also use the hardest tomatoes you can find in the store.
Spinach
Potato
Cabbage
You may want to add other vegetables.  Continue to periodically stir the pot and allow to boil.  It is best to add the hardest vegetables first and the softest last.  Make sure everything is cut up into small pieces so it will cook easily, but the harder vegetables tend to take longer.
For seasoning add:
1 tablespoon salt.  You can add less, but no more.  I don't use a lot of salt.  My wife prefers sea salt.
1 tablespoon cumin seed.  You can vary for taste
Crushed red pepper, to taste
Vegetable flakes, to taste
Add ingredients such as spinach and cilantro right the end as you are turning the stove off.
After all the ingredients have been added (note, you will likely need a big pot and most may be saved in the refrigerator or freezer for later)  turn off, stir and allow to simmer.
This is a wonderfully healthy soup.  In the summer, I prefer to just barely warm or eat cold.

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