adailyapple.com Another recipe for Basi, she's had lots going on this week so I'm happy to be sending a little extra blog love her way. To finish the red sauce vs white sauce discussion from Monday I'm sharing another of Elaina Love's delicious recipes, this one for Alfredo Sauce. Alfredo Sauce aka White Sauce 2 cups macadamia nuts, soaked 2 hours or more 1 cup water, as needed for creamy texture 1 tbsp nutritional yeast 1 tbsp organic light miso, to taste dash nutmeg 1/4 tsp white pepper 1 tbsp onion powder, to taste 1 tsp garlic powder Himalayan pink salt Blend all ingredients until creamy smooth. Add to delicious veg noodles or kelp noodles and generously top with extra veggies like red pepper or sliced portobello mushroom. Big thanks to Pure Joy Academy and Elaina Love for another simple delicious recipe, what a wonderful teacher, chef and friend. xo

Photo Cred Cat Special request for my Basi, she's been smoothie'ing and loving it and now she wants to try a healthy pasta sauce her hubby will eat... apparently he likes red sauce and she likes white. I tried to throw a green her way (see pesto) but have yet to hear back on that "compromise". Here is a quick, delicious, good for you marinara sauce, thanks to Elaina Love for allowing me to share: Marinara Sauce aka Red Sauce 2 cups sun-dried tomatoes, cover with water for 2 hours 2 cloves garlic, minced 2 tbsp red onion, chopped 6 basil leaves 1-1/4 cup tomatoes OR red/yellow peppers, chopped 1 tsp Himalayan pink salt 1/8 tsp dried oregano Blend all ingredients, including soaking water from sun-dried tomatoes in blender or food processor. Use as pasta sauce for zucchini, squash noodles, kelp noodles or all three! Feel free to add black olives and mushrooms to the mix. This is a great, no cook meal with lots of versatility.

Photo cred Cat Ok what's in my fridge that desperately needs to be eaten? Leftover brown rice...ahhh, I'll make my special fried rice - The Goods style. All local/organic and crazy yummy and good for you. (don't like rice sub in some leftover quinoa instead) In a frying pan add: 1 tbsp of coconut oil 3 large cloves minced garlic 1 small onion finely chopped 4 carrots finely chopped Once all that is a bit soft (about 5 mins) add whatever you have in your fridge. Yesterday's version consisted of finely chopped, organic: Mushrooms, corn, chard, zucs, bok choy, red pepper & eggs Add some Himalayan sea salt and some organic tamari and you're GOODs to go. The joy about this dish, is you add whatever you want and in any quantity you want - just taste it and add more or less salt & tamari. Let me know if you come up with any rockin' combos.

photo cred Cat It seems that I have an avocado obsession of late. Throughout my journey to rid my daily life of processed food and focus on what really counts - beautiful whole foods, I've realized that I can eat avocados guilt-free. The avocado is beautiful. Even visually, it's gorgeous. Dark and pebbled on the outside and perfectly green and smooth on the inside. They are packed with nutrients, phytochemicals, monounsaturated fat, more potassium than a banana and contain a wide array of essential vitamins (B's, E, & K). And let's not forget the taste. Personally, I could eat one everyday. Oh yeah, I do. So when Ron introduced me to his "GuacaSalsaMole" dish, I thought I had died and gone to heaven. Over the 2 weeks that he and Simmah were visiting, the dish was made constantly. Here's what you need: 6 avocados, diced 8 – 10 Roma tomatoes 1 bunch of cilantro, finely chopped 2 fresh limes - juiced ½ large red onion chopped 2 tbsp freshly ground cumin 1 tbsp freshly ground pepper 1 tbsp Himalayan sea salt, or enough to season to your taste The avocados and tomatoes are roughly chopped (big-ish chunks) and the whole shabang goes into a bowl. Don’t think “precision” when making this dish. Think “chop ‘em up and chuck ‘em into a bowl”. (thanks Simmah) Do yourself a favour, make this for friends, family or just yourself and enjoy the perfection of The Avocado.