Mango Gazpacho

Ingredients 

• 2 cups diced fresh mangos 
• 2 cups freshly squeezed orange juice
• 1 cup chopped cucumber, peeled and seeded
• 1 small red bell pepper, seeded and chopped
• 2 garlic cloves, minced
• 1 small jalapeño, seeded and minced
• 3 Tablespoons fresh lime juice
• 2 Tablespoons chopped fresh cilantro (basil or mint would be good as well)
• 1 to 2 Tablespoons olive oil
• 1 teaspoon onion powder
• Himalayan sea salt and freshly ground black pepper
• Red onion, chopped for garnish
• Avocado, sliced for garnish

Directions

• Reserve a small amount of the mango, cucumber, red pepper and cilantro for garnish.
• Process the remaining ingredients in a blender until smooth and creamy. Taste and adjust with salt and pepper as needed.
• Refrigerate until ready to serve.
• Pour into bowls and garnish.

Carrot Brussels Sprout Salad

I love brussels sprouts, but I usually eat them baked. I was curious as to how they would taste raw and the outcome was delicious!

Ingredients

Salad

• 1 pound brussels sprouts (cut off hard ends)
• 3 to 4 carrots 
• ⅔ cup chopped green onions (use both green and white parts)
• ⅔ cup fresh cilantro
• 1 cucumber (cut in small slivers)
• ⅔ cup slivered almonds
• 1 avocado

Dressing

• ¼ cup olive oil
• 3 tablespoons apple cider vinegar
• 3 tablespoons tamari or other soy sauce 
• 3 tablespoons honey

Directions

• Shred brussels in a food processor, if not available cut them as small as possible, transfer to large bowl. 
• Grate carrots, transfer to the bowl.
• Place almonds in a skillet over medium heat and toast them for about 5 minutes, adding them to the bowl.
• Add the chopped green onions, cilantro, avocado and cucumber to the bowl. In other bowl mix together all of the dressing ingredients and then add to the large bowl. Toss well. Let the salad marinate for 10 minutes.
• Enjoy!

Gluten Free Valentine's Day Cookies

Ingredients(makes about 30 cookies)

• 3 cups blanched almond flour
• ½ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 1 pinch ground nutmeg
• ½ cup coconut oil, melted
• ¼ cup honey
• 1 tablespoon orange zest

Directions

1. In a large bowl combine almond flour, salt, baking soda, and nutmeg 
2. In a smaller bowl, mix together coconut oil, honey, and orange zest
3. Mix wet ingredients into dry
4. Separate dough into 2 balls and place each on a piece of parchment paper
5. Cover each ball of dough with another piece of parchment paper and roll out to ¼ inch thickness
6. Place in freezer for 30 minutes
7. Use heart shaped cookie cutters to cut out cookies
8. Bake at 350° for 5-7 minutes
9. Cool and serve