GREEN SMOOTHIE WITH AVOCADO
1 EACH AVOPRO AVOCADO (MEDIUM SIZE)
2 CUPS FRESH SPINACH OR FRESH CHOPPED KALE, RINSED AND DRIED
1 1/2 CUP FROZEN PINEAPPLE CHUNKS (FREEZE YOUR FRESH PINEAPPLE FOR BEST RESULTS)
1 CUP UNSWEETENED ALMOND MILK
1 TABLESPOON FRESH GINGER, GRATED
OPTIONAL TOASTED ALMONDS, PISTACHIO, FLAX SEED OR TOASTED COCONUT FLAKES FOR GARNISH
In a high powered blender, add in all the ingredients and blend on High for 1 to 2 minutes.
or until everything is smooth and well mixed.
If the mixture is too thick, add some additional milk and blend until your preferred consistency.
Optional: Top with preferred garnish.
SWEET POTATO & BUTTERNUT SQUASH LENTIL SOUP
3 TBSP OLIVE OIL
17 OZ GARDEN HIGHWAY SWEET POTATO & BUTTERNUT CHEF VEGGIE STARTER
1 CLOVE GARLIC, MINCED
1/2 CUP GARDEN HIGHWAY PICO DE GALLO
1 EACH HATCH CHILE, DICED
1/2 CUP GREEN LENTILS
4 CUPS VEGETABLE STOCK OR WATER
2 TSP SALT
1/2 TBSP CHILI POWDER
2 SPRIGS CILANTRO, TORN INTO PIECES FOR GARNISH
1 EACH AVOPRO AVOCADO, DICED FOR TOPPING
Heat sauce pan with oil on medium high heat. Add Garden Highway Chef Veggie Starter and sauté for 2-3 minutes.
Add garlic, Pico de Gallo, and Hatch chile and sauté for 1 minute.
Add lentils, stock, salt and chili powder. Bring to a boil.
Cover and reduce heat to simmer. Cook until lentils are al dente, about 25-30 minutes.
Remove from heat and ladle into bowls.
Garnish with ripe avopro avocado and a sprinkle of cilantro.
ULTIMATE GUACAMOLE
4 EACH AVOCADOS (RIPE), PEELED, SEEDED AND MASHED
2 EACH TOMATOES (MEDIUM), CHOPPED
1 EACH RED ONION (SMALL), CHOPPED
2 EACH JALAPEÑO OR SERRANO CHILES, MINCED
1/4 CUP CILANTRO, CHOPPED
1 TSP DRIED OREGANO
1 EACH FRESH GARLIC CLOVE, MINCED (OR 1/8 TSP GARLIC POWDER)
1 EACH LIME, JUICED
TO TASTE HOT PEPPER SAUCE
TO TASTE SALT AND PEPPER
Combine all ingredients.
Cover and refrigerate for approximately 1-2 hours.
Serve with chips, fresh cut vegetables, or use as a spread on topping on sandwiches, burgers or Mexican entrees.