Enchanted Asparagus Julius

1 bunch asparagus

2 heads of broccoli with stocks

5-6 rainbow carrots

1/2 honey dew mellon

4 oranges

Juice everything, except orange peels and rind of mellon. You may need to cut the broccoli into long strips. Mix well before serving. 

Kale orchard juice

1/2 honey dew mellon

6 apples 

1 bunch kale

Scoop the seeds from the honey dew. Slice the apples and mellon into juice able sizes and juice with fresh kale rotating the kale with apple and mellon slices to help it go down the juicer. Pour juice into container with lid and shake for 30 seconds. Pour immediately and enjoy.

Tropical salad smoothie

1 bunch celery

1 bunch romaine lettuce

4 kiwi fruit

2 oranges

2 avocados

Juice the celery, lettuce, kiwi and oranges with peels. Then scoop the avocado into the blender and add the juice. Blend. For 2 minutes and enjoy. 

Spicy Carrot Jubilee Smoothie

5-6 carrots

2 red bell peppers

1 cucumber

4 Valencia oranges

1 banana

Juice the oranges and cucumber with peels, carrots and peppers.Then put the banana in a blender and add the juice, blend and enjoy. 

Green Gala Goddess Juice

6 Gala apples

1 bunch celery root

1 bunch kale

1 avocado

Using your juicer juice the apples celery and Kayle. Put the avocado in a blender and add the juice that you just made, blend well. Enjoy.

Eggplant Parmesan (gluten free)

1 large eggplant

3 eggs

1/4 cup milk

2tbsp olive oil 

1 cups almond flour

1 tsp dried mushroom blend

1 tsp herbs de Provence 

Salt and pepper to taste

Tomato sause 

Fresh mozzarella cheese

Fresh Parmesan cheese

First oil a cookie sheet with all of olive oil and preheat the oven to 400. In a small bowl mix eggs, olive oil, milk, together with fork or wisk. 

In another small bowl mix almond flour and spices. 

Dip sliced eggplant, in egg batter, then into almond flour mixture and place on cookie sheet. 

Bake eggplant slices in oven for 15 minutes then flip and cook another 10 minutes.

 Then when eggplant slices are golden brown pull them and use them as the first layer in another well oiled baking dish. Then put tomato sause over them and sprinkle cheese. Then add more eggplant, and repeat the sause and cheese layers until you run out of eggplant layers. Then top with Mozzarella and Parmesan cheese and bake another 30 min until golden brown in a 400 degree oven.   

Peanut butter cookies gluten free

1 cup peanut butter

3/4 cup granulated sugar

Half cup brown sugar

1 Teaspoon vanilla extract

Half a cup butter

One egg

One and a half cups almond flour

One cup gluten-free Bob's red Mill baking mix

Half teaspoon baking powder

Quarter teaspoon baking soda

Mix butter sugar eggs peanut butter and vanilla together in a large bowl until creamy. Makes flowers with baking soda and baking powder in another dish. Then gradually add the flour mixture into the liquid mixture stirring frequently until blended well. The almond flour has little chunks of almonds so it pleasantly flavors these peanut butter cookies.  Scoop large portions onto cookie sheet and flatten with a fork to make crosshatch design. Bake at 350° for 15 to 20 minutes. Pull cookies from the oven when the edge turns golden brown.