After being in the Motherland for two days I was afraid that I wouldn’t be able to find a new Dick but boy o’ boy I WAS WRONG! I found Dick and he’s amazing! I’m going to ease Dick into my world with a colorful summer salad.

Rainbow Summer Salad

Preparation Time: 12 minutes

Total Time: 15 minutes

Servings 4-6

Ingredients

6 cups of organic raw spinach

1 organic onion

2 organic cucumbers

1 organic green bell pepper

1 organic orange bell pepper

1 organic red bell pepper

4 organic celery stalks

organic flaxseed oil (I suggest Spectrum’s Organic Flax Oil, Original Formula)

Directions

1. Wash the spinach and place into a salad spinner
2. Spin the spinach until all the excess water has been removed.
3. Place the spinach into a large, serving bowl. Set aside.
4. Chop up the onion into a desired size. Set aside.
5. Wash the cucumbers and cut into a desired size. Set aside.
6. Wash and cut all of the bell peppers Set aside.
7. Wash and cut the celery stalk. Set aside.
8. Place all of your ingredients on top of the spinach in the large, serving bowl. Mix and match the ingredients/colors any way your heart desires.
9. Leave the flaxseed oil next to the salad so that each person can drizzle the oil onto their own serving.

Tip

When using a salad spinner you may place paper towel inside of the spinner to help absorb the water.

Sprinkles and kisses,

Photograph by Tim Melideo

Dick is in the mood for soup but there is no way I’m turning the stove on today so… I’ll make a beautiful and colorful Vegan Gazpacho Soup.

I found this gazpacho soup recipe at Global Gourmet and jazzed it up Miss Poundcake style. Enjoy!

Vegan Gazpacho Soup

Preparation Time: 45 minutes

Total Time: 55 minutes (not including the time for the soup to chill)

Servings 6

Ingredients

5 large, organic tomatoes

1 organic serrano pepper

5 organic garlic cloves

2 organic lemon cucumbers

1 organic red bell pepper

1 organic red onion

2 organic avocados (ripe but slightly firm)

4 cups of organic vegetable stock (I prefer Imagine Organic Vegetable Broth Low Sodium)

2 tablespoons of raw organic apple cider vinegar

1 organic lemon

2 tablespoons of fresh organic basil

2 tablespoons of fresh organic Italian parsely

4 tablespoons of fresh organic cilantro

a hefty dash of Kosher salt

Directions

1. Peel and dice the tomatoes. Set aside.
2. Mince the serrano pepper. Set aside.
3. Mince all the garlic cloves. Set aside.
4. Dice the lemon cucumbers. Set aside.
5. Dice the red bell pepper. Set aside.
6. Peel and thinly slice the red onion. Set aside.
7. Peel and dice the avocados. Set aside.
8. Juice the lemon and remove the seeds. Set aside.
9. Chop the fresh basil, Italian parsley and cilantro. Set aside.
10. Add the tomatoes, serrano pepper, minced garlic, lemon cucumbers, red bell pepper, red onion and avocados to a large bowl.
11. Add the vegetable stock, lemon juice and apple cider vinegar to the large bowl of vegetables.
12. Add the fresh basil, Italian parsely, cilantro and a hefty pinch of salt to the large bowl of vegetables.
13. Mix all of the ingredients well.
14. Cover the bowl with either a lid or plastic wrap.
15. Place the bowl into the refrigerator for at least 3 hours but I recommend overnight so that the ingredients properly blend.
16. Once chilled take the bowl out of the refrigerator, mix and let sit for 15 minutes.
17. Serve.

Tip

The longer the soup sits the better it tastes! I recommend making this soup 24 hours before serving.

Vegan Gazpacho Soup

“Worries go down better with soup.”  ~Jewish Proverb

Sprinkles and kisses,