Chickpea Curry

by Yumster Life

-1 tablespoon vegetable oil
-1 small onion, chopped
-1-inch piece ginger, peeled and minced
-2 cloves garlic, minced
-28-ounce can diced tomatoes
-19-ounce can chickpeas, drained and rinsed
-1 teaspoon garam masala
-1/8 teaspoon cayenne pepper
-½ cup cilantro, chopped
-1 tablespoon lemon juice
-1/8 teaspoon salt

Heat a large frying pan over medium heat. Add oil, onion, ginger and garlic. Stir-fry until onion is soft, about 3 minutes.

Add tomatoes, chickpeas, garam masala and cayenne pepper. Bring to boil, then reduce heat to medium heat.

Boil until flavors develop, about 5 minutes. Stir in cilantro, lemon juice and salt. Cook 2 minutes. Serve with rice or naan.

Chilled Green Beans with Dill

by Brooke Melikidse

-Fresh green beans
-1 bunch fresh dill
-4 tomatoes, seeded and chopped
-5 green onions, chopped
-1 tablespoon dried dill
-1 teaspoon salt
-1 teaspoon pepper
-¼ cup vegetable oil
-½ cup red wine vinegar

Wash and cut green beans. Boil green beans for 10 minutes. (Try not to overcook.) Meanwhile, seed tomatoes, and chop fresh dill, tomatoes and green onions.

Drain and blanch green beans. Mix all ingredients together. Chill and marinate for several hours.

Escarole and Beans

by Ginger is the New Pink

- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 2 heads escarole, chopped
- 2 cans cannellini beans, drained
- 1/2 cup vegetable stock
- hot pepper to taste
- Italian seasoning to taste
- ground pepper to taste

Heat 1 teaspoon olive oil in a big pot over medium heat. Add garlic and cook for 2 minutes.

Add escarole, 1 teaspoon olive oil and 1/4 cup vegetable stock. Cover and cook down escarole, stirring occasionally.

Add cannellini beans, 1 teaspoon olive oil and 1/4 cup vegetable stock. Add hot pepper, Italian seasoning and ground pepper. Cook until hot.

Radish Mint Salsa

by Raw Food Revolution

-1 cup radish, sliced
-2 tablespoons mint leaves, chiffonade cut
-2 tablespoons green onion, chopped
-1 tablespoon agave nectar
-2 tablespoons lime juice
-Himalayan sea salt, to taste
-Jalapeño, diced, to taste

Toss all ingredients well. Marinate 5 minutes. Toss again and serve. Serve with lettuce and pepitas as a salad, with chips as salsa, or wrapped in chard leaves.

Zucchini and Herb Salad

by Casey Lorraine Thomas

-1 zucchini, grated
-1 small handful basil, chopped or torn
-1 small handful parsley, chopped or torn
-1 clove garlic, minced
-1 tablespoon fresh ginger, chopped
-1 spring onion, chopped
-juice of 1 lemon
-½ teaspoon Herbamare
-1 avocado (optional)

Combine all ingredients except avocado in a bowl and toss well.

This salad is delicious exactly like this, or with a few drops if stevia or a teaspoon of high quality mustard to make the flavors pop.

If you want something more creamy and filling, take half an avocado and spoon it onto the salad, then use your hands to mash it through the salad so it becomes slightly creamy. Cube the remaining half of the avocado and add to the salad. Toss and serve.