March Transitional Recipes

March is the month of GREEN! Spring is soon to lush new growth abounds, luring us to partake of March’s early offerings: peas, asparagus, avocados, grapefruit, baby spinach, and in some places pistachios.

Citrus Splash Smoothie
(From the upcoming book Raw Foods and Hot Yoga: From Severe Disability to Superior Health.)
Try mixing various fresh and frozen fruits to see how you like it best.

Ingredients:
1 pink grapefruit, peeled
1 cup strawberries
1 cup chopped cantaloupe
2 leaves of Romaine lettuce
spoonful of raw honey

Blend in the Vita-Mix until very smooth.
Serves 1

Spring for Asparagus Soup

Ingredients:
2 cups young coconut water
1 cup pistachios, soaked
1 cup chopped cucumber
2 cup chopped asparagus, use only the tender tops.
2 Tablespoons fresh lemon juice
1 tsp. Celtic sea salt (optional)
1 scallion, chopped

Blend all ingredients until smooth in the Vita-Mix. Pour into two serving bowls and garnish with chopped parsley and dulse flakes to taste.
Serves 2

Spread a Little Green Around

Ingredients:
2 cups of fresh young peas, shelled
2 tablespoons dried or 1/4 cup chopped fresh dill
2 tablespoons minced red onion
1 avocado
pinch of Celtic sea salt (optional)

Process all ingredients in food processor until fairly smooth and remove to colorful bowl. Use as a dip for vegetable crudites, or spread on large Romaine or Swiss Chard leaves for a quick wrap.
Serves 2-4

Pudding a la Green

Ingredients:
2 cups fresh squeezed orange juice
2 handfuls of baby spinach
1 ripe banana
2 Tablespoons of soaked chia seeds

Blend all ingredients in the Vita-Mix until smooth. For extra thickness, stir in another 2 Tablespoons of soaked chia seeds and allow to set slightly.
Serves 1 or 2.

March Bounty Salad

Ingredients:
All of the featured foods for March!

Place a bed of baby spinach on a plate. Sprinkle with generous amounts of fresh peas, chopped tender asparagus tips, and diced avocados. Squeeze fresh grapefruit juice and raw honey or agave nectar over entire plate for a dressing. Sprinkle with herbs of your choice and some chopped pistachios and dig in.

Spicy Avocado Dressing

Ingredients:
1 avocado
1 apple
2 handfuls of baby spinach
1 Tablespoon raw tahini
1 Tablespoon lemon juice
generous sprinkle of cayenne pepper (approximately 1/2 tsp.)
coconut water for desired consistency
pinch of Celtic sea salt (optional)

Blend until smooth in the Vita-Mix, adding coconut water only if needed for proper consistency. Drizzle over any of your favorite salads.

With recipes like this to enjoy, it’s obvious that the Irish aren’t the only lucky ones!