Ingredients (use vegan versions):

• 1 can organic lentils
• 2 medium tomatoes (seeded and diced)
• 1/2 cup chopped parsley
• 1/4 cup capers (baby or chopped)
• 1/2 cup Kalamata olives (chopped)
• 1/4 cup olive oil (extra virgin cold pressed)
• 1/4 cup lemon juice
• 2 tablespoons balsamic vinegar
• 1 teaspoon dijon mustard
• salt and fresh cracked pepper to taste

Directions:

Drain and rinse the lentils, combine
with the tomato, capers and olives.

Combine the olive oil, lemon juice,
balsamic vinegar, mustard, salt and
pepper and pour over the lentil
mixture.

Just before serving add the parsley
and combine well.

You can use this as a base for grilled
vegetables, tofu or other meat
replacements, or to stuff breads.
Toasted nuts like almonds also make a
good garnish for the salad.

Serves: 2

Preparation time: 15 mins

Ingredients (use vegan versions):

• 4 medium potatoes
• 1/2 cup chopped fresh parsley
• 3 tablespoon vegetable oil
• 2 tablespoon lemon juice
• 1 tablespoon chopped fresh mint
• 1 garlic clove, minced
• pinch of pepper

Directions:

In a saucepan, cook potatoes in boiling water until tender. Peel and
cube; place in medium bowl. Combine remaining ingredients in a small
bowl. Add to potatoes and mix well. Chill at least 1 hour before

serving.

Serves: 6

Preparation time: 20 min.

Nutrition Information: This recipe has approximatly 110 calories, and 0.5g fat.

Ingredients (use vegan versions):

• 6 medium carrots peeled and grated
• 1 handful of raisins
• 1 handful of sunflower seeds
• 1 handful of sesame seeds
• 1-2 cloves of garlic depending on your love of garlic! (optional)
• 1-2 tablespoons of lemon juice

Directions:

Mix together, give it atleast 1 hour for the flavors to mix. Nutritious
easy and delicious. My five year old asks for it!!!

Depending how much you want to make, this recipe is easily adjustible.
Serves: 6

Preparation time: 15 mins

Nutrition Information: I’m not a specialist but off the top of my head: carrots= vit. A
raisins are high in iron. Seeds have mineral, protein and calcium.
Lemon has vit. C and garlic among other things keep parasites and people
you don’t like away!

Ingredients (use vegan versions):

• 1 box DeCecco-brand Acine de Pepe pasta — pronounced “AH-chee-nay DEE PEP-ay”, it is a very small round pasta that looks like BB’s (the name means “buckshot”). If you can’t find Acine de Pepe, you can use orzo, farfalline or any other very small pasta
• 2 parboiled, peeled carrots, chopped into small pieces
• 1 small can sliced, pitted black Olives
• 2-3 roma tomatoes, seeded and chopped into small pieces
• 2-3 thinly sliced green onions
• 1/2 cup finely chopped parsley
• 3-4 tablespoon olive oil
• 2 tsps cider vinegar
• 1 teaspoon lemon juice
• 1-2 cloves pressed or finely chopped garlic
• 2-3 tsps chili powder (the kind used to make chili)
• 1 teaspoon cumin

Directions:

Cook pasta according to package directions. Drain. Rinse with cold water until
cooled. Drain again. Put into a large bowl and toss with oil, vinegar,
lemon juice and spices. Add all other ingredients. Mix well and refrigerate
for 3-4 hours to blend flavors. Add salt and pepper if you wish.

Serves: 6-8 as side dish.

Preparation time: 30 minutes.

Ingredients (use vegan versions):

• 1 can Black Beans (rinsed and pat dry)
• 1 can of White-Shoepeg- Corn (rinsed and pat dry)
• 1 can of sliced black olives (rinsed and pat dry)
• 1 1/2 cups of choped firm tomatoes (patted dry)
• 1 cup of chopped green onions
• 1/2 cup of pine nuts
• 1/2 cup of vinegar/oil salad dressing (can be low fat)
• 1 Tablespoon of white vegan sugar
• 1 Tablespoon of lemon juice
• 1 Tablespoon of dill
• Sprinkle a bit of Lawry’s garlic powder with Parsley
• Lemon Pepper and Salt to taste

Directions:

Mix all in a bowl and stir well!

Best if eaten same day.

No cooking!

Serves: 8

Preparation time: 15 min.