Pumpkin Pie in a Bowl Revisited

Makes 4-5 Cups

32 ounces of fresh carrot juice
1 cup raw sweet potato, peeled and cubed
1-2 packets of stevia or drops of liquid stevia to taste
1/2 - 1 whole avocado pitted
1/2 teaspoon pumpkin pie spice

Place all of the ingredients in a high-speed blender and blend until smooth. Enjoy right away or stor in an airtight container and enjoy within 36 hours.

From the book 'Detox 4 Women' by Natalia Rose

Very good and healthy!

Raw Tomato Soup (Kristi Original)

All amounts are estimates
9 Tomatoes
1 Cucumber Peeled
1/4 Onion
1 Hot Pepper
1 Tbsp Red Wine Vinegar
Oregano
Basil
Sea Salt
Fresh Garlic

Chop 3 tomatoes and set aside. Add the remaining ingredients to the blender. Add the seasoning to taste. Blend. Pour in a bowl and add the 3 remaining tomatoes.

Southwest Sweet Potato

1 Sweet Potato
1 Avocado
Salsa

Cook the sweet potato. Top with Avocado and Salsa. Enjoy.

Taco Salad (Kristi Original)

Lettuce
Tomato
Onion
Avocado
Black Olives
Salsa
Black Beans in a can (Instructions Below)
Hot Pepper finely chopped (Jalapeno or other)
Cilantro
Garlic
Ground Cumin
Salt
Cayenne Pepper
Oil (I used coconut oil)
Cheese
Chips

Heat oil in a pan. Add onions, hot pepper, garlic, and cilantro. After cooked, add the can of black beans and add ground cumin, salt, and Cayenne pepper to taste.

Put ingredients in a bowl and enjoy. For vegan option, leave off cheese.

Vegetable Quesadilla (Kristi Original)

I came up with this recipe by using whatever I had in the fridge for dinner. The quesadilla turned out to be very delicious. It's a good way to use up extra zucchini or summer squash.

Cut up all of the vegetables into bite size pieces
Zucchini or Summer Squash (I used 3 small to make one large quesadilla)
Onion (I used 1)
Cilantro, fresh (I used 4 branches)
Garlic (I used one fresh clove)
Cayenne Pepper to taste
Seasoning Salt to taste

Saute the above until it is cooked, I sauteed in coconut oil.

Tortillas (2 per quesadilla)
Cheese, grated

Heat coconut oil in a pan. Once hot, add a tortilla. Fill the tortilla with the sauteed vegetables. Top with cheese and then another tortilla. Sprinkle additional seasoning salt and cayenne pepper on the top tortilla. When the bottom tortilla gets golden brown, flip the quesadilla and cook the other side to golden brown.

To make this vegan, cook without cheese