Inside The Polished Apple

Recipe of the Month Avocado Salsa INGREDIENTS: 3 ripe avocados, diced ½ red onion, chopped 2 tomatoes, diced ¼ cup cilantro, chopped 2 limes, juiced 2 cloves garlic, chopped Salt, to taste Pepper, to taste 3 tablespoons red wine vinegar ½ cup feta cheese Tortilla chips, for serving PREPARATION In a medium bowl, combine all ingredients and gently mix together. For best flavor, allow to set 30 minutes. Garnish with additional feta just before serving. Enjoy!

Recipe of the Month Veggie Packed Smoothies INGREDIENTS Orange, Mango & Carrot 2 oranges, peeled and separated 1 mango, diced 2 carrots, shredded ½ cup milk/nut milk Strawberry, Banana & Cauliflower 2 cups strawberries 2 bananas 1 cup cauliflower ½ cup milk/nut milk Kiwi, Pineapple & Spinach 3 kiwis, diced 1 ½ cups pineapple, diced 2 cups spinach ½ cup milk/nut milk Berries & Broccoli 1 cup strawberries 1 cup blackberries 1 cup raspberries 1 cup broccoli ½ cup milk/nut milk PREPARATION 1. Excluding the milk, combine all ingredients for each smoothie in a resealable bag and freeze. They can be kept in the freezer for up to 6 months! 2. Remove from freezer and pour right into the blender along with the milk. Blend until smooth, and add more milk if needed. 3. Enjoy!

Recipe of the Month Magic Egg-Free Aquafaba Meringues For the Meringue: 1 can chickpea water 1/2 tsp cream tartar 1/2 cup caster sugar For the Cream: 1 cup chilled coconut cream 1/4 cup icing sugar 1 tsp vanilla essence To Serve: Strawberries Rasberries Passionfruit Method: 1. Put the chickpea water and cream of tartar in a stand mixer and spin them until the cream begins to thicken 2. Add the caster sugar into the bowl and mix until the cream is thick like whipped cream 3. Spoon four individually sized parts of the mixture on to a baking tray lined with parchment paper and bake them for 2 hours 20 minutes at 215℉ 4. Take the meringues out of the oven and let them cool down to room temperature 5. Put the coconut cream ingredients in the mixer and whip them up into a thick cream 6. Spread the coconut cream over the top of the meringues, decorate with fruit and serve immediately

Elan's March Theme is Nourish and Nature. Here's a yummy recipe from our Holistic Reflexologist Sandra Catania-enjoy!   I thought I'd share a recipe this month... in the name of "really quick" nourishment when you are on the go, or before attempting to make dinner on an empty tank. All measurements are approximate. Mix together: 3/4 cup coconut oil 3/4 cup nut butter 1/2 cup honey 1/2 cup cocoa powder 1 1/2 cups oatmeal 1/2 cup chocolate chips 1/2 cup pumpkin or sunflower seeds 1/2 cup hemp hearts 1/2 cup shredded coconut Form into balls (between a walnut and a golf ball size) and keep in the freezer for a wonderfully nourishing snack or dessert. Feel free to substitute any other nuts/seeds/dry fruit you have on hand. Makes about 2 dozen. ~ Sandra