Peace Blueprint Recipes


When sitting down to eat, look at what’s been created to nourish all those gathered. Enjoy the colors, smells, tastes and love that blesses the food. May the principle of Oneness govern all beings.


Green Smoothie To start the day, use a high-powered Vitamix-type blender to reduce whole fruits and vegetables to a smooth juice. If using a regular blender, cut the fruits and vegetables into small pieces and strain the purée after blending.


1/2 cup seedless green grapes


1 cup chopped kale leaves 1 cup baby spinach leaves 1 Tbsp grated fresh ginger


1 Tbsp ground flax seeds 1


/4


1/4 1/4


tsp ground cloves 1 cup purified water


Place all ingredients in the blender and blend until smooth. Strain, if necessary, to remove larger pieces; pour into two glasses and serve.


Whole Wheat and


Vegetable Wrap For lunch, a simple wrap can provide a daily change-up mixing in different fresh ingredients plus a plant-based flavoring like dried herbs, spices or garlic stirred into the Vegenaise or homemade eggless mayonnaise.


Yields two servings


2 10-inch whole-wheat tortillas 2 Tbsp Vegenaise


1 tsp prepared horseradish, or to taste /2


1 cup fresh lettuce, torn into pieces 1


cup sprouts Yields two servings


1 banana, sliced 1 large apple, peeled, cored and chopped


1/2 1/2 1/2


/4


cup chopped fresh tomatoes cup shredded fresh carrots cup diced fresh cucumber


1 ripe avocado, peeled, pitted and sliced 1


cup toasted walnuts Toast walnuts by placing them on a


cup ground chia seeds tsp ground cinnamon


baking sheet in a 350-degree oven for 15 minutes. Cool, and then chop. Place the tortillas on a flat surface.


In a small bowl, mix the Vegenaise and horseradish together. Spread the mix- ture on the tortillas. Top each tortilla with half the lettuce, sprouts, toma- toes, carrots, cucumber, avocado and walnuts. Roll each tortilla into a wrap and serve.


Raw Vegetable Ragout


with Brown Rice Start dinner with a base of cooked rice, potatoes, quinoa or polenta and top it with a vegetable medley.


Yields two servings Rice: /4


1 cup brown rice 21


cups water


1 cup red bell pepper, cut into strips 1


Raw Vegetable Ragout: /2


1/2 1/4 1/4


cup finely chopped celery


cup pitted Kalamata olives, chopped cup finely chopped Italian parsley


cup toasted, chopped walnuts 3 Tbsp extra virgin olive oil 1 garlic clove, minced 1 Tbsp lemon juice


1 tsp coarse kosher or sea salt


Bring the water to a boil in a medium saucepan over high heat. Stir in the rice, reduce the heat and simmer cov- ered until tender, about 40 minutes. While the rice is cooking, combine the red bell pepper, celery, Kalamata olives, Italian parsley and walnuts in a medium-sized bowl. In a small bowl, whisk together the olive oil, garlic, lemon juice and salt. Pour the dress- ing over the vegetables, stir until well blended, and then let rest until the rice is done. To serve, spoon the cooked rice


onto each plate and top with the raw vegetable ragout.


Source: Adapted from Intuitive Cooking, by Madeleine Tuttle (WorldPeaceDiet.org).


48 Collier/Lee Counties swfl.NaturalAwakeningsMag.com


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