"Visualize World Peach" Smoothie

• 6 ounces organic peach yogurt
• 1 c. frozen peaches
• ¾ c. freshly squeezed orange juice
• ½ banana
• 1 T. milled flaxseed
• 1 t. ginger juice
• 2-3 ice cubes

Procedure:
Blend until smooth. Serves 2.

Spring Carrot Soup:

May be served hot or cold.

• 7 large carrots cut into 1 inch pieces
• 2 thinly sliced onions
• 8 cups vegetable stock
• 1 t. ground ginger
• 1 t. coriander
• 1/8 t. dried chipotle pepper or cayenne
• 1/8 t. white pepper
• 3 T. chopped chives
• Plain yogurt (to garnish)
• Freshly chopped parsley (to garnish)

Procedure::

• Steam or boil carrots in water 20 minutes, just until tender.
• Place in large kettle with: 2 thinly sliced onions and 8 cups vegetable stock.
• Simmer, just until onions begin to soften.
• Cool slightly, then puree carefully in blender in small batches.
• Add salt, ground ginger, coriander, dried chipotle pepper or cayenne, white pepper, chopped chives.
• Garnish with a swirl of plain yogurt, freshly grated carrots and lots of freshly chopped parsley.

Elemental Fire Salad

• 1 c. dried Middle Eastern Cous Cous, cooked, drained and cooled
• 2 medium sized beets, roasted, cooled, peeled and julienne
• 9 shiitake mushrooms sliced and gently sautéed
• ½ c. toasted slivered almonds
• 3 T. chopped fresh parsley
• 3 T. chopped fresh chives
• 2 T. diced Kalamata olives

• ½ c. olive oil
• 3 T. cider vinegar
• 2 T. fresh Basil, chopped
• 1 T. fresh Thyme, chopped
• 1 T. dried Marjoram
• Salt and pepper to taste

Procedure:

• Chill. Re-taste to correct salt and pepper.
• Serve with mixed organic salad greens and warm bread.