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Issue 170: Vanity Fare


Avocado Gazpacho
Serves 4 to 6

1 large organic avocado, cubed (Prepare just prior to serving.)
2 pounds of organic tomatoes, diced
1 large green bell pepper, chopped
1 large organic cucumber, chopped
½ cup of apple cider vinegar
2 Tablespoons extra virgin olive oil
1 cup pure water
sea salt, to taste

Place all ingredients, except for the avocado, in a food processor and blend until smooth. Place in the refrigerator for several hours, or you may refrigerate it overnight. When ready, serve in bowls and garnish with cubed avocado.





Veggie Pitas
Serves 4

½ cup chopped carrots
½ cup chopped spinach
½ cup chopped cucumber
½ cup sliced mushrooms
1 large avocado, halved and peeled
½ cup chopped tomato
1 teaspoon lemon juice
½ cup raw cheddar cheese
¼ cup of healthy Italian dressing of your choice
4 whole-grain, sprouted pocket pitas, split

Dice half of the avocado and leave the other half for later. Gently mix the diced avocado, carrots, spinach, cucumber, mushrooms and cheese with the Italian dressing. Carefully fill each pita with ¼ of the mixture. With a fork, mash the other half of the avocado. Then stir in the lemon juice and the tomato. Spoon this mixture inside each pita. Serve.




Peach and Apricot Fruit Salad
Serves 4 to 6

2 cups of fresh peaches, sliced
1½ cups fresh apricots, sliced
¾ cup of seedless green grapes, sliced
1½ cups of fresh blueberries
¼ cup probiotic-rich, organic whole yogurt
1 Tablespoon raw honey

Combine the yogurt and the raw honey in a small cup or bowl. Combine the peaches, apricots and other fruits in a large bowl. Add the yogurt mixture to fruit and mix gently. Serve.
Recipes courtesy of Extraordinary Health Team


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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