• Vegetable Kebabs

1 zucchini
1 red bell pepper
2 inch piece of fresh ginger, peeled
2 pints of water
1 teaspoon of basil
1/2 cauliflower
1 onion
2 cloves of garlic
1/2 teaspoon of cayenne
1 teaspoon of oregano

Clean and cut first six vegetables into chunks. Blend remaining ingredients and pour over vegetables in bowl. Marinate overnight in refrigerator. Put onto wooden skewers and dehydrate (in oven) for 24 hours at 105 degrees.

• Honey- Glazed Winter Squash

2 1/2 to 3 pounds small winter squash (carnival, golden acorn, delicate, or other)
2 teaspoons of honey
1/4 cup fresh squeezed apple juice
salt for seasonings

The squashes may be baked in the oven or microwave. If you are going to use the oven, preheat it to 375 degrees. Cut the squashes in half lengthwise. Place the halves cut side up in a baking dish with about 2 inches of water, and cover each half tightly with foil. Bake until easily pierced with a knife but still firm, about 30 to 45 minutes, depending on the type and size of squash used. Or microwave, using about 4 to 7 minutes each as a rule of thumb per small squash or 10 minutes for a butternut. Test occasionally to make sure they don't overcook. When the squashes are cool enough to handle, scoop out and discard the seeds. Peel the squashes and cut into 1-inch chunks. Combine the remaining ingredients in an extra-wide skillet or stir-fry pan and heat gently, stirring together. Add the squash and turn up the heat to medium-high. Cook, stirring, until the liquid reduces and the squash is nicely glazed, about 8 to 10 minutes.

• Three Pepper Fajitas

1 green, 1 red, and 1 yellow pepper (chop lengthwise into strips)
1 bunch of chopped fresh cilantro
1/2 cup lime juice
chopped garlic for seasoning

Heat a non-stick pan on high. Put pepper, onion, and cilantro in the pan and sprinkle the lime juice over the top. Toss all of the ingredients around until just tender. Wrap in a lettuce leaf and enjoy!

• Last Minute Burritos

1 cup of fresh mint, chopped
2 cups of avocado, diced
1 teaspoon of Sea salt
1 cup of chopped onion
1 teaspoon of rosemary, chopped
1 cup of lime juice
1 teaspoon of minced jalapeno
4 large romaine lettuce leaves

Mix everything but the romaine in a bowl. Spoon equal portions of the mixture into the lettuce leaves. Wrap the leaves just like a burrito and enjoy!

• Nacho Cheese Sauce
In blender, add:

4 small tomatoes
3 avocado (no skin and no pits)
1 red chill pepper (whole, deseed)
3 small red sweet peppers or use 3 small red bell pepper
1 teaspoon of taco seasoning
Salt and pepper for seasoning

Blend until smooth and light. Cut up your favorite vegetables into small slices and dip into sauce.