3P’S KABOBS (Pineapple, Pepper, and Portabella)

Washing and cut peppers and pineapple

Skewer small portabella caps, alternating with red and yellow peppers, and lastly pineapple.

Douse the mushrooms with balsamic vinegar and grill 3-4 minutes on each side.

1 can red kidney beans

1 can white beans

1 can black beans (all rinsed well and drained of excess water)

12 ounces of Salsa Fresca

½ cup tomato-based juice

½ cup frozen organic corn

½ cup diced onion

½ cup diced red peppers

½ cup diced yellow bell peppers

½ cup heirloom carrots, skinned and coined

1/3 cup goji berries

1/3 cup fresh basil, shredded

4 medium cloves of garlic, grated

2 TBL cacao powder (1TBL=1/50th the effect of a coffee of cup)

1 TBL oregano, cumin, mustard powder

1 TBL garlic powder

1 tsp cayenne

Place everything into a crockpot and cook on low for an hour, no more than two.

Julienned beets, washed and peeled.

Julienned jicama, washed and peeled.

Chunk or two of ginger, peeled and grated. An alternate option of adding in also apple of your choice for a light sweetness.

Another alternative for lemon juice would be something light yet still slightly acidic...like clementine juice or pomegranate juice.

Variations:

Apple, jicama, ginger

Beet, apple, jicama, ginger

Carrot, beet, jicama ginger

Cook up some rice-based pasta according to the package directions

and set aside to cool after rinsing.

1 can kidney beans

1 can garbanzo beans

1 can northern white beans

½ package of organic corn

½ cup carrots, peeled and

diced

½ cup celery, diced

½ cup white onions, diced

½ cup parsley, diced

½ cup scallions

Rinse well and drain well kidney beans, garbanzo beans, and northern white beans. Add corn, carrot, celery, onions, parsley, and scallions, after the pasta has had time to cool. In a separate bowl whisk up:

The dressing:

3 TBLS avocado oil

1 TBLS each lemon juice, ACV, red wine vinegar

1 TBLS mustard

1 tsp each of onion salt and garlic powder.

Mix well and pour over pasta and beans and toss evenly! Salt and freshly ground pepper to taste.