Smooth Attitude

Juice the first three ingredients, and then pour into blender and blend in avocado. Serve.

1 bunch Kale 
2 Baby Bokchoy
1 Pineapple 
2 Avocados

Sweet Spring in Eugene

Juice together and serve fresh.
Two cucumbers w/ skin
one pineapple 
three kiwi fruit w/o skin
one bunch of baby broccoli 
one Cara Cara orange w/o peel

Green & Hearty Smoothy

Baby Bokchoi (1bunch)

Kale (1bunch)

Apples (3)

Avocado (2)

Dried Coconut (1/8 cup)

Pecans (1/8 cup)

Green goodness

Pineapple

Kale

Apple

Strawberries

Juice ingredients, stir and enjoy.

Tropical Forest Juice

Pineapple

Kiwi

Kale

Orange

Juice fresh ingredients and enjoy.

Tom Kha Gai (Coconut Chicken Soup)

3 Chicken thighs
Lemon grass
13.5 oz coconut milk
6 cups chicken stock
Straw mushrooms
1 yellow onion
1/8 cup chopped ginger
1-2 table spoons chili paste
2 table spoons fish sauce
1 lime
Salt & pepper
Cilantro for garnish w/ wedge of fresh lime

Boil chicken stock, grated lime rind and juice from one lime, ginger and lemon grass for about 10 minutes to get the flavors going, discard the solid ginger and lemon grass. If you like it stronger, then put the lemon grass and ginger in a metal loose leaf tea container and boil the whole time. Add chopped chicken, mushrooms and onion into the pot and boil for 20 minutes. Then add the coconut milk, fish sauce and chili paste and let it boil another 10 minutes on low. Then serve with fresh cilantro and lime wedge.

Stuffed Bell Peppers

1 lb Ground beef

4 garlic cloves

1 small onion

3 small carrots

1 egg

3/4 cup to 1 cup tomatoe sauce

2-4 large bell peppers

Wash and cut top off bell peppers. Cut onion, garlic and carrots into small pieces. In a large mixing bowl mix vegis, egg, meat and tomatoe sauce until well blended. Pack meat mix into bell peppers and top with a little extra sauce. Bake at 385 for 1hour or until meat is throughly cooked and peppers are soft and skin easily peels off.