Spinach Mango Salad, Avocado Tomato Salad, Flax Seed toast with Cashew Cream cheese and a Smoothie.

Spinach Mango Salad:

Ingredients:

• 2 cups baby spinach

• 1 mango, peeled and pitted and cut into bite-sized chunks

• 2 tbsp pomegranate seeds

• 2 tbsp extra-virgin olive oil or flaxseed oil

• 1/3 cup whole pecans

• Sea salt

Instructions:

1. Toss the spinach, mango pieces and pomegranate seeds together in a bowl. Add the olive or flaxseed oil and sea salt. Mix it well. Top the salad with the pecans.

Avocado Tomato Salad:

Ingredients:

• 1 avocado, cut in pieces

• 1 cup multi-colored baby tomatoes, cut into halves

• 1 tbsp chopped coriander or parsley (if you hate coriander)

• 1 tbsp extra-virgin olive oil

• 1 tbsp lime juice

• Sea salt

• Freshly ground black pepper

Instructions:

1. Toss it all together and thats it.

Flax seed toast with Cashew Cream Cheese

Ingredients:

• 1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed

• 1-2 tbsp lemon juice, to taste

• 2 tbsp nutritional yeast

• 1/2 tsp salt

• a few chives, chopped

• Flax Seed crackers (Biobites)

Instructions

1. Place the cashews, lemon juice and salt into the food processor.

2. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Add a tablespoon or two of water to thin the mixture as needed. 

3. Taste test and add additional salt and/or lemon juice if you like.

4. Add any stir-ins to the food processor and pulse until finely chopped and well blended.

5. Spread as much as desired on the flax seed crackers and store the rest in a sealed container in the refrigerator for up to 3 days.