Multi-purpose veggie soup

Veggie soup

This easy on the stomach veggie soup can be eaten whole or in parts depending on how you feel.  I sometimes had the broth alone, other days the broth and rice and when I was feeling better, I would it the veggies too.  This can be made in a crock pot as well.

2 cloves chopped garlic

1 tbs avocado oil

1 tsp Pink Himalayan sea salt

1 tsp black pepper

1 tsp dried thyme

4 stalks celery (1 1/4 cup chopped)

4 carrots (2 cups chopped)

1 yellow onion (1 cup chopped)

1 1/2 cups frozen, organic, non GMO corn

1 cup frozen, organic peas

1 cup frozen, organic green beans

1 cup jasmine rice

8 cups of vegetable broth or my favorite is Better Than Boullion vegetarian, no chicken base (2 heaping tbs added to 8 cups of water)

1 24 oz can of organic chopped tomatoes

1 small handful of chopped, fresh basil (for garnish)

Heat oil in a soup/stock pot and saute the garlic, celery, carrots and onion with the salt, pepper and thyme.  Cook until the onions are almost translucent.  Add the stock and cook for about 15 mins on medium heat.  Once at a boil, add the rice and simmer until almost cooked through.   Add the can of chopped tomatoes and frozen veggies and let simmer for another 10 minutes – 15 minutes.  Garnish with the chopped basil.


Vegan Thai Peanut Spring Rolls


5 organic carrots shaved

6 organic romaine leaves

1 organic english cucumber, shaved

1/2 bag of organic bean sprouts

1 avocado, pitted and sliced

6 rice paper wrappers size large

4 tbs organic peanut butter

2 tbs gluten free, low sodium organic soy sauce

2 tbs lime juice

1 tbs sesame oil

1 tbs powdered ginger

water to create desired thickness

Making the sauce:  combine the peanut butter, soy sauce, lime juice, sesame oil and ginger into a food processor and blend until smooth.  Add water to thin the mixture if it is too thick.  Set aside.

Rinse a single sheet of the rice paper under running water until it starts to soften.  Lay it on a cutting board or plate and layer a romaine leaf, some carrot, cucumber, sprouts and avocado.  Fold over the edge of the wrap to the center, tuck in the two sides and roll.  Repeat with the remaining wrappers and ingredients.  Drizzle with peanut sauce and reserve some for dipping.





No Bake, Vegan Energy Bites

No bake carrot coconut date energy bites

This little bites are perfect for a boost of natural energy.  Perfect for grab and go and for packing in school lunches.

Here is what you will need:

1 cup gluten free organic rolled oats

2 cups tightly packed pitted dates

3/4 cup lightly packed, finely grated carrot

1 tsp cinnamon

1/4 tsp pink himalayan salt

1 cup unsweetened shredded coconut

Place the oats into a food processor and pulse until they are broken down.  Add the rest of the ingredients except the coconut and mix until a thick dough is formed. Form into small bites or balls and roll in the shredded coconut.  Makes approximately 20 balls.

Cacao-vocado Creaminess

Raw avocado cacao pudding

Avocados are an amazing source of healthy fat or Omega 3 fatty acids, it can help your body absorb nutrients, it is high in fiber, loaded with antioxidants and phytonutrients.  Cacao  is high in antioxidants, rich in minerals like magnesium and calcium, can improve mood, detoxify the liver and help with healthy pancreas function.  This recipe combines these two super foods into a creamy and delicious snack or dessert.

2 ripe large avocados with the pit removed

1/2 cup raw cacao powder

1/4 almond milk (raw or other non dairy milk)

3 pitted dates

1/8th tsp pink Himalayan sea salt

Combine all ingredients in a food processor and mix until creamy and smooth. Pour into individual serving dishes and chill in the fridge for an hour before serving.


For a true raw pudding you can make your own almond milk from raw almonds or choose an alternative non dairy milk.

You can use 1/3 cup agave in place of the pitted dates


Chi-Chi-Tastic Salad

Chi Chi Salad

Chi-chi beans or garbanzo beans are rich in protein and fiber which helps to regulate blood sugar.  They can strengthen and improve the elasticity of the walls of veins and arteries, can prevent the development of inflammation and blood clots, and can also stimulate the production of hemoglobin and prevent the development of anemia.

1 pint cherry tomatoes halved

2 organic english cucumbers diced

2 15 oz cans organic chi chi beans (garbanzo beans) drained and rinsed

2 cloves of garlic minced

1/2 red onion diced

1 6 oz can black olives drained

1 avocado diced


2 tbs lemon juice

2 tbs avocado oil

1 tbs apple cider vinegar

1 tbs organic light agave nectar

2 tbs dijon mustard

1 tsp pink himalayan sea salt

pepper to taste

1 handful fresh parsley chopped

Combine all dressing ingredients in a bowl, whisk until combined and set aside.  In a separate bowl, combine all salad ingredients and stir to mix.  Pour the dressing onto the salad and stir to coat.

Fab’s Beet the Heat Salad with Fennel

Fennel and beet Salad


Fennel: Reduces the risk of Breast and Liver cancer, strengthens the immune system, treats anemia, increases brain function.

Beets: Great source of iron, contains minerals like sodium, calcium, magnesium and phosphorus, protects agains heart disease, strengthens the gallbladder and liver, increases oxygen in the blood.

Radishes: Blood purifier, cleans the kidneys, soothes ulcers, detoxifies the body, improves circulation.

Zucchini:  Helps to regulate blood sugar, lowers cholesterol, prevents cancer, promotes hair growth, great source of manganese, lowers blood pressure.

1 bulb of fennel, shaved

7 radishes, shaved

2 beets shaved

2 zucchini shaved

2 tbs Acocado oil

2 tbs lemon juice

2 tbs lime juice

1/4 cup balsamic vinegar

2 Tbs coarse ground mustard

1/2 inch fresh ginger

1 tsp garlic salt

1 handful cilantro, chopped

Optional: mandarin orange slices to garnish

Using a mandolin, shave all veggies and combine in a bowl and set aside.  Combine all dressing ingredients into a blender and blend until smooth.  Toss the shaved veggies in the dressing to coat and serve with mandarin orange slices.