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1/2 cup parsley (Italian flat leaf), finely chopped
1 cup basil, finely chopped
5 oz bag of fresh spinach leaves, finely chopped
1/2 cup chives, finely chopped
1 TBL plus 1 tsp apple cider vinegar
3 cups Vegenaise
2 1/4 tsp Dijon mustard
1 tsp sea salt
1/2 tsp pepper
3/4 tsp fresh lemon juice

In a blender, add all ingredients and blend/puree until smooth and well combined, scrapping down the sides of the blender in between. Adjust the taste to your liking. Store in the refrigerator for up to 1 week.

Makes 3 cups of dressing

Health to Happiness

1/4 cup rice vinegar (use apple cider if you want more sweet flavor)
1 1/2 TBL sugar
1 TBL fresh ginger, finely grated
1/4 cup olive oil
sea salt and pepper to taste

In a small bowl, mix the vinegar, sugar and ginger until sugar dissolves. Whisk in the oil and season with sea salt and pepper to taste. Use on  a baby spinach salad, cabbage salad, or with grilled vegetables. Be sure to stir the dressing just before using as the ginger settles to the bottom.

White sugar gives this recipe a more vinegar taste.
Light Brown sugar gives this a more warm, rich, and less vinegar taste.

Apple iTunes

1 small clove of garlic, chopped
1 cup packed fresh basil leaves, coarsely chopped
1/4 cup extra-virgin olive oil
1 1/2 TBL champagne vinegar
crushed red pepper (use a small pinch)
salt and pepper to taste

In food processor, add garlic and basil, and pulse until finely chopped. Add oil, vinegar and crushed red pepper and process until smooth. Season to taste with salt and pepper. Serve on green salad, heirloom tomato salad or pasta salad.

Diced heirloom tomatoes with freshly made basil vinaigrette is a great side dish to lasagna.

Veggie Bouquets is a fantastic, must-have e-book that details how to make your own veggie bouquets that are 100% edible.

The beautiful arrangements make a superb and memorable gift perfect for any holiday or celebration! Why serve or give fattening and unhealthy sugary cakes and sweets when you can impress with a fresh, raw, and edible
eye-candy veggie centerpiece that promotes a healthy lifestyle.

This book will show you how to construct your own bouquet that will take center stage and be so inviting that even kids will want to try. What better way to get them to eat their veggies!

Veggie Bouquets e-book provides explicit instructional detail with supporting pictures. The book is easy to follow and understand the process in making your own veggie bouquet. You can also do a fruit bouquet. There are no limits to your imagination!

A free, bonus salad dressing e-book comes along with your purchase of the Veggie Bouquets e-book, so order yours today and start planning out your holiday, special occasion, or housewarming gifts by making your own fresh and unique veggie bouquet!

Click Here!

The Freegan Vegan
Eat Smart…
Eat Green

1/2 cup raw cashews, soaked
1/2 cup raw pine nuts, soaked
1/4 tsp sea salt
1 large clove garlic, pressed through garlic press
1/2 tsp onion powder
2 TBL lemon juice
2 tsp seasoned rice vinegar
3/4 cup water
3 TBL chives, finely chopped

In a blender, add all ingredients, except for chives, and blend and puree until smooth. Add chives to the blended dressing and stir. Toss with a green salad or use as a dipping sauce to bell pepper sticks and blanched asparagus spears. Also works well as a vegetable or chip dip after being refrigerated for 1 day.

Tip: soak nuts in a bowl of water (for about 2 hours) and drain before using.

Apple iTunes

1/3 cup Veganaise
2 TBL ketchup
3 TBL finely chopped dill pickles (about 2 whole baby dills)

Mix all ingredients until well blended. Keep refrigerated.
Good on veggie burgers or as a sandwich or wrap spread.