Ingredients:
6″ piece of celery
6″ piece of carrot
1 apple with peal, cored & halved (use Jonagold or other crisp, sweet-tart apple)
1 dime-sized piece of fresh ginger
1/2 tablespoons fresh basil (or 1/4 teaspoon dry)
1 extra large (10g) vegetable bouillon cube
1/2 teaspoon of paprika
pinch of cayenne
salt to taste
handful of french bread* (3/4 to 1 cup)
2 cups of hot water

Directions:
This recipe works best with a variable-speed blender like the Vitamix VS or the Blendtec HP3A.

Place all ingredients in the container, in the order listed. Secure lid. Turn on blender at the lowest speed, gradually increase to highest speed. Process about 60 seconds until steaming.

* Bread is used as a thickener in this soup recipe. French bread is preferred because of it’s mild taste. It thickens without dramatically affecting the flavor.

Ingredients:
1/2 small jalapeno or serrano chili pepper
3 Roma tomatoes
1/8 small white onion
3 tablespoons fresh cilantro
juice from 1/2 small lemon (you can substitute fresh lime juice)
salt to taste

Directions:
This recipe works best with a variable-speed blender like the Vitamix VS or the Blendtec HP3A.

With the blender container empty, secure the out portion of the two-part lid. Turn on and set speed to #6 or #7. Drop in jalapeno pepper to finely chop. Turn off the blender. Add the rest of the ingredients to the container. Run on speed #1 using the tamper to stir ingredients into the blades for about 30 seconds. Leave chunky; don’t overprocess!

Variations:
- Add a little green pepper and some Lawrey’s seasoned pepper to the recipe.
- Leave out the onion and use only 1 teaspoon of lemon juice.
- Add a tomatillo, a small green bell pepper and a garlic clove.
- Add one of the following: 1/2 avocado, 1/2 carrot, 1/4 red bell pepper, 1/3 cup corn, 1/3 cup canned green chilies.

Ingredients:
4 tablespoons fresh lemon juice
12 oz firm low-fat tofu
1/2 cup fresh cilantro
1/2 cup parsley
3/4 cup fresh mint
1 green onion
1/2 red bell pepper
1 clove garlic (peeled)
3 tablespoons capers
1/2 teaspoon McCormick Spice Blends Key West Style (or other lemon spice blend)
salt and pepper to taste

Directions:
This recipe works best with a variable-speed blender like the Vitamix VS.
Place all ingredients in the blender container and secure the lid. Select Variable #1, turn on. Increase speed to #3 or #4 for about 30 seconds until smooth, using tamper to help circulate ingredients through the blades (remember to do this with the cover on or you risk touching the blades and damaging your tamper). If necessary, stop during processing and run a spatula around the edge of the container to help circulate ingredients.

Ingredients:
2 cups apple juice
1/2 cup frozen blackberries
1/2 cup frozen blueberries

Directions:
This recipe works best with a variable-speed blender like the Vitamix VS.
Place all ingredients in the blender container and secure the lid. Select Variable #1, turn on and quickly increase speed to #10. Switch to HIGH and run about 30 seconds until smooth. Switch to Variable #1 and process for 10 seconds. Makes about 3 cups.

Ingredients:
2 cups nonfat milk
1/2 cup raw almonds
1/8 teaspoon vanilla extract

Directions:
This recipe works best with a variable-speed blender like the Vitamix VS.
Place all ingredients in the blender container and secure the lid. Select Variable #1 and quickly increase speed to #10. Switch to HIGH and run about 30-45 seconds until smooth. Chill/store in refrigerator. Shake or stir well before serving.

Ingredients:
1 small beet
1 pear
1 fuji apple
1 small piece of ginger root (2 inches max)
2 inches of salsify root
4 celery stalks
10-12 carrots
1 small parsnip

Directions:
Juice ingredients in your juicer and juice one at a time.

Tips:
Make sure you add the ginger and salsify root in between the other ingredients (i.e. not last). Most juicers have an easier time when these are followed by apples or carrots.
Remember that ginger has a very strong flavor. A little goes a long way!

Ingredients:
1 banana
1 tablespoon of natural unsalted peanut butter (to taste)
1 1/2 cup of soy milk (to taste)
Dash of vanilla extract (to taste)
1 cup of ice

Directions:
Add ingredients into blender and blend until smooth.

Variation:
Add 1 tablespoon of hemp powder before blending.

Ingredients:
2 cups vanilla frozen yogurt
1 cup sliced mango
1 cup of papaya
1 tablespoon of pina colada mix*
1/4 cup of kiwi fruit
1/2 cup of ice

* Two popular brands of pina colada mix are Bacardi and Mr & Mrs T’s. Both are good and neither brand contains alcohol.

Directions:
Peel and cut fruits. Add ingredients into blender and blend until smooth.

Variation:
You can replace the pina colada mix with 1/2 cup of fresh cut pineapple.

Directions for Base:
Beat together egg whites and vinegar until soft peaks form. Gradually add sugar and beat until the mixture is stiff and the consistency of taffy.

Variations:
Add 2 cups of any of the following:
- Mint chocolate chips & 3 drops of green food coloring
- 2 tablespoons of cocoa & peanut butter chips
- Any chopped nuts
- Lemon flavoring & grated lemon rind
- Almonds & 2 teaspoons of mini chocolate chips
- Grated coconut
- Chopped dried fruit

Directions (continued):
Use a tablespoon to drop onto a drying sheet covered tray.  Place tray in your food dehydrator with the temperature set to 135ºF (57ºC) for 4 hours or until hard. Store in airtight containers. Makes 100 cookies.

For more tips on drying and a list of drying times for different foods, see this Excalibur Dehydrating Guide.

Directions:
Peel the kiwis and cut in 4. Place half in a blender with 2 cups of juice and 4 ice cubes.
Blend until smooth. Stir in 1 cup sparkling water.
Repeat with the remaining kiwis, 2 cups of juice, 4 ice cubes, and 1 cup sparkling water.
Pour into tall glasses and garnish each with a strawberry.