This super healthy, hearty recipe is a take-off on the traditional curried chicken salad you’d find at a gourmet deli. The difference is that it’s vegan, dairy-free, cholesterol-free, and requires no cooking. So you’re saving fossil fuels too!
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This is a delicious vegetarian dish that everyone loves. In the late summer and early fall these veggies can be found in your local farmers market. Or better yet, taken from your garden. Squashes are some of the easiest veggies to grow and are so prolific that your friends will happily share your harvest.
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I incorporate this “ricotta cheese” in my raw “living” lasagna, pizza recipes, salad dressings, appetizers, or as a satisfying” go-to” on a stalk of celery when I’m craving that creamy salty crunch that should always be on-hand in any GREEN refrigerator, you can also find great ingredients in thevegancompany.co.uk.

Substitute NON-DAIRY SEED “YOGURT” & “CHEESE”:
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Spring has finally popped up on the calendar, and it’s time to think about Spring “cleaning” a few pounds of that “Winter weight”, or perhaps just rejuvenating a healthy glow. The following recipe is a delicious embellishment of Dr. Ann Wigmore’s “Energy Soup”, which has been used as a nutrient-rich, detoxifying agent since the 60’s. This easily digested “salad-in-a-blender” is filled with fiber, enzymes, vitamins, minerals, phyto-chemicals, essential fatty acids and protein. The leafy greens provide your cells with a blast of chlorophyll, oxygen, and are a great source of bio-available calcium.
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The local supermarkets in my neighborhood all have specials on fresh asparagus. The fresh organic shoots are harvested once every two years. Otherwise the plants are left to regenerate, grow to maturity, flower, and re-seed themselves. So asparagus farmers rotate their crops to ensure perfection for your plate and palate every year.
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