“Careful when you open a jar of these – the only way to stop eating them is to finish the jar.” – McNeill

This recipe compliments of David McNeill. It was adapted from ‘Tasty Vegan Delights’.

When I took a bite of these cucumbers, I couldn’t believe how good they were.

I especially like this pickle recipe because it does NOT use vinegar, an amylase (enzyme) inhibitor. Although, apple cider vinegar has its benefits. Fresh dill could be used.

As with any recipe that uses lemons, make sure the lemons taste ‘right’ or taste good. Lemons can make or ‘break’ a recipe.

My 6 year old is craving fats lately so I made this for her as a smoothie. I made too much (it was too heavy for me), and poured the rest into popsicle makers. She ate one for breakfast.

At a coffe bar they sell this, so I was inspired to create a raw version!

Tropical because of the fruit. Suburban Summer, because the blended greens give the refreshing smell of freshly cut grass in the summer in the ‘burbs. (I don’t ever get that aroma in the city!)

I have been experimenting with green smoothies, and trying to move past just using spinach. At Trader Joe’s I found in a bag, already washed and cut, ready to use “Southern Greens” that includes collard greens, turnip greens, mustard greens, and spinach. I also got a variety of organic frozen fruit… makes smoothies quick and easy!!

Yummy cold salad