Ingredients (use vegan versions):

• half of a cantalope
• one kiwi
• some grapes
• soya yogurt (your favourite flavour)
• sliced almonds

Directions:

Slice the fruit into bite size pieces, place in a bowl, add
desired amount of soya yogurt (half a cup) and mix together.
Sprinkle sliced almonds on top and enjoy!

*This can be made with any kind of fruit.

**Makes a great breakfast!

Serves: varies

Preparation time: 5-10 minutes

Ingredients (use vegan versions):

• Green/unripe mangoes (ripe ones are too mushy)
• Hicamas/Bangkuang
• Cucumber (not English)
• Pineapples (tinned ones are fine)
• Starfruit/Carambola
• Garlic
• Brown vegan sugar
• Salt
• As many little chilies as you like
• Tamarind

Directions:

You can use two (usually mangoes and cucumber) or all fruit
mentioned above. The main concern is the texture; the fruit
has to be firm otherwise the salad will be too watery!

Skin, pit and grate coarsely all the fruit.

Soak the tamarind (maybe about 2 tablespoon) in a glass of
boiling water. After a few minutes stir and mash the
tamarind, try to get as much juice as you can. Strain and
put in a bowl. Add a pinch of salt, brown vegan sugar to taste
and as many cut up chilies as you like. Last but not least
add the garlic (finely chopped or better yet in pulp) and a little water
(about half a cup). Mixed all the ingredients in a big bowl and
refrigerate for one or two hours. The cucumber will give the salad
some ‘soup’ after two hours. This is good stuff! This can be
doubled/halfed depending on your need.

Enjoy this on a summer day! Bon appetit BEnjoy!

Serves:

Ingredients (use vegan versions):

• 3 or 4 ripe avocados
• 3 or 4 ripe bananas
• 3 or 4 Mineolas
• 3 or 4 Pears
• Nayonaise, a couple of dollops
• Pepper to taste

Directions:

Serves: 6.

Preparation time: 10 minutes.

Peel and slice fruit and avocados and place in a mixing bowl.
Add a couple of dollops of Nayonaise and stir mixture together
Top with a little pepper for flavor.
Chill and serve.

Ingredients (use vegan versions):

• 1 lime
• 1 tablespoon/15 mL fresh ginger, minced
• 1 tablespoon/15 mL fresh mint, minced
• 3 kiwis
• 2 oranges
• 2 peaches
• 1-2 apples
• 1 grapefruit
• 1 mango
• 1/2 pineapple

Directions:

In a small bowl, squeeze the juice
from the lime, add ginger and mint.
Set aside.

Chop all fruit (I like to
leave the fruit unpeeled when possible
for texture and nutritional value). Combine in a bowl with lime mixture
and let it sit for at least 15 min,
tossing occasionally.

Garnish with
mint leaves.

Serves: 6

Preparation time: 25 min

Ingredients (use vegan versions):

• 3 cups water
• 1 cup quick cooking barley
• 1/3 cup raisins
• 5 apricot halves, cut into slivers
• 1 sweet apple (I use gala), cut into thin slices
• 1-2 cups sliced strawberries (I like them in small wedges)
• juice of 1/2 a lemon
• juice of 1/2 a lime
• 1 tablespoon agave nectar or vegan maple syrup (adds depth, but optional)
• 2 tablespoons vegan brown sugar, or to taste (can also use aspartame sweetener)
• 4-5 fresh mint leaves, torn into small pieces
• lemon and lime zest, for garnish (optional)

Directions:

Bring water to a boil and add barley.
cover and lower heat, simmer 10 minutes
or until done (still slightly
chewy, kind of like aldente pasta). Add
raisins in the last three minutes of
cooking. drain, set aside and allow to
cool.

In a small bowl, whisk together the
citrus juices and nectar or syrup until
incorporated. Add vegan sugar and whisk,
adjust amounts to taste.

In a separate bowl, toss barley with
fruit and mint. Pour dressing over
salad (make sure the apple slices are
covered!!).

Allow to cool 1 hour or overnight (its
much better overnight). Garnish with
zest.

*This salad is so wonderful! It has a
depth of flavor that reminds me of
summer in the Bahamas, and the barley
gets a pretty pink color from the
strawberries. Don’t be afraid to adjust
the ingredients, they are only minor
suggestions!*

Serves: 4

Preparation time: 15 minutes plus setting time