Ditch the fake yogurt and grab your blender for a natural, refreshing treat.

Strawberry Yogurt
6oz container of plain yogurt (I use Brown Cow yogurt because it's hormone-free and American Humane Certified)
5-6 organic strawberries (tops removed)
3-4 leaves lemon verbena
1 T raw honey

In a magic bullet blender or food processor, blend strawberries, lemon verbena and honey until puréed. Pour over yogurt. Enjoy!

Rain or shine, spring is the perfect time to begin adding more veggies into your diet. Mother Nature is back to business, churning out loads of colorful, nutrient-dense produce that tastes great raw or cooked. Replacing heavy grains with more veggies is an easy way to help your body re-awaken, energize and lighten up.

Peanut Sauce
3 T Bragg's Liquid Aminos (or soy sauce)
3 T water
1 T sesame oil
1 t rice wine vinegar
1 t honey
1/3 C natural peanut butter
1/4 t ginger powder
1/4 t garlic powder
dash of chili oil (if you like spicy!)
juice 1 lime to taste

Heat the first five ingredients in a small sauce pan over low heat. Add peanut butter and stir until blended. Then add remaining seasonings to flavor. To thin the sauce, add more Bragg's and water. To thicken, add more pb. (Makes approx. 2 servings.)

Noodle-less Pad Thai (photo)
1 zucchini
1 carrot
1 C mung bean sprouts
1/4 C peas

Use a vegetable peeler to create veggie noodles with zucchini and carrot. Toss with remaining veggies and cover with peanut sauce. I like to thin the peanut sauce by adding a little water and extra lime juice. Garnish with cilantro or basil.

Cabbage Sauté with Peanut Sauce
extra virgin olive oil (add several drops of sesame oil for flavor)
1 C cabbage
1 carrot
1/2 C broccoli, chopped
1/4 C peas
scallion
chicken, cooked

Heat oil in a large skillet or wok. Add sliced cabbage first, giving it a few minutes to cook down. Then add remaining veggies and sauté until tender. Add chicken last to re-heat and top with scallions and peanut sauce.