Southwest Bean Salad

This one is one of my favorites! It’s quick, easy and you have the option of adding any vegetables you’re in the mood for. Experiment and let us know what you come up with! Live well and give life hell!

Phil

Ingredients:

-           3 cups Mixed Greens

-          1 ½ cups Pinto Beans

-          6 Tbs. Whole Fat Plain Yogurt

-          3 Tamatios

-          1 small Tomato

-          ½ Green Pepper

-          ½ Serrano Pepper

-          1/2 small Red Onion

-          1 clove Garlic

-          ½ tsp. Chili Powder

-          2 Tbs. Olive Oil

-          2 small sprigs of Cilantro or Parsley

-          1 tsp. Tabasco or your most favorite Chili Sauce

-          Salt & Pepper to Taste

Preparation:

Place mixed greens on a plate. Dribble the yogurt over top of the greens. Then dice up all your vegetables. In a bowl, mix in all your seasonings and some olive oil with with your veggies. Place Mix over greens and yogurt.   Makes 3 servings

Option: Use low fat yogurt or no yogurt at all.

Savory Buffalo Brown Rice:

 Served with steamed asparagus & fresh cut peaches.

This is a great summer recipe! It’s full of the seasons aromatic herbs and spices.

The “Herbs de Provence” can be found in most grocery stores & contained in 1 seasoning bottle (as labeled).

Serves: 4 

Ingredients: 1 pound ground Buffalo, 2 cups Short Grain Brown Rice, 1/2 bunch of Asparagus Shoots, 4 peaches 3 small cloves garlic, 3T fresh  ground Romano Cheese, 1 small shallot, 1/2 tsp“Herbs de Provence” (savory, thyme, rosemary, basil, tarragon, lavender,  basil, 1/4 tsp smoked Spanish Paprika, 1/8 tsp ground cayenne, chili powder, garlic powder, 1T butter,1T coconut oil, 1T olive oil (spread on top), salt and pepper to taste.

1. Bring water to boil, turn down heat, add rice, simmer for 45 min. or until done 

2. Add butter and coconut oil to pan, let oil heat up, cook shallots and garlic until golden

3. Add herbs and spices to oil, turn off heat, let simmer for 5 min.

5. Begin to steam Asparagus in medium sauce pan, cook for 10 min.

4. Remove herbs & spices from pan, turn on heat, cook buffalo until browned

5. cut peaches into 8ths, place in bowl

6. Once rice is finished, add rice &  herb mix to buffalo, sprinkle with olive oil and Romano cheese, mix until lightly blended

7. Salt & pepper to taste, serve with asparagus and peaches

Recipe of the Month

Raw Chocolate Pudding

Ingredients: bananas, frozen mixed berries, dehydrated greens, water, Avocado, Cacao Powder, Coconut Oil, Agave Nectar Equipment Needed: Vita Prep Blender

Blend:

- 1.5 cups purified water
- 1 avocado,…needs to be at perfect ripeness
- 2 tablespoons cacao powder
- 2 tablespoons agave, or add for desired sweetness
- 1 tablespoon cold-pressed coconut oil
- 1 teaspoon Infinity Greens (for catalyzing effects of cacao!)

Let sit in refrigerator for 10 min., Top with berries & ENJOY!