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I tried Kris Carr's vegan cleanse and had this juice every morning for breakfast. You actually feel healthier after drinking this juice. She calls it, "Make Juice, Not War Green Juice". :) P.S. This recipe is for 2, sometimes I just halved the recipe. You could also save one of the servings for a mid-morning snack or to have at lunch. Just make sure to refrigerate it if you choose to save the second serving.

Recipe #471432

Credit goes to Tyler Florence. These are such decadent wontons. I love these as an appetizer to an authentic Chinese meal. You can serve these alone or with a dipping sauce of your choice (I like a sweet and sour sauce).

Recipe #424348

This is an African inspired recipe by chef Keith Famie. This batter could also work for firm bananas. Not exactly a healthy dessert, but it is a treat. Enjoy!

Recipe #456966

Fava beans have a nutty taste. This is a really yummy way to prepare them. Recipe by Angela Shelf Medearis.

Recipe #457039

This is a fun fondue recipe from Food and Wine Magazine. The chocolate fondue is laced with bourbon and the pound cake is grilled - both different twists for a fondue! They suggest serving this fondue with fresh apricots, fresh pineapple and the grilled pound cake.

Recipe #458001

I took chef momaphet's posted recipe for Poulet Roti (Roast Chicken) - recipe#234424, and changed it slightly so it could be cooked usiing a crockpot. This is such an easy recipe to prepare and tastes similar to a rotisserie chicken. The chicken is moist and flavorful. Feel free to change amounts or types of herbs to your liking! This would be great with mashed potatoes and gravy. If your whole chicken has a neck and giblets, you can reserve them in your refrigerator until about an hour before dinner time and make a gravy with them. Just put them in a small pot, cover with water and a little onion and carrots and a little herbs, bring to a boil and then simmer for about an hour, strain this and use for your gravy (however you normally make gravy) for extra flavor. Enjoy!

Recipe #484340

This empanada recipes offers a good combination of flavors and textures. The secret is the cheese in the middel of each empanada. When the empanadas are cooking, the cheese melts and adds a nice creaminess. Empanada dough disks can be found in the frozen section of some grocery stores or in Latin markets. I'm posting a baking method, but will also make a note at the end with directions for frying. Recipe courtesy of Eva Longoria. ***NOTE: The website would not let me put in the empanada discs in the ingredient list, since it did not recognize that item. You will need 25-30 store-bought empanada discs, defrosted***

Recipe #456399

The key to really great chicharron is to make sure that the fried fish is crispy and not greasy. You can add some avocado slices to each taco for a creamy, cool complement. Recipe courtesy of Ingrid Hoffman.

Recipe #456677

This recipe makes for a complete meal. The chicken is first browned and then roasted for optimum flavor. While the chicken is roasting, the veggies and noodles can be prepared. It does take a few pans, but it comes together to make a delicious, complete meal and is totally worth it. I like using a variety of veggies for color, flavor and health! You can add/subtract veggies to your liking. Enjoy! Note: It's a good idea to prep all your veggies and spice mixture before you start cooking. This makes the recipe a breeze to prepare.

Recipe #479414

This is a South African adaption of a dessert made of almonds, coconut and rice. Recipe by chef Keith Famie.

Recipe #456968

I made this into an appetizer for New Year's Eve and it was a huge hit! I also had enough leftover ratatouille for a side dish the next day. This is a great, easy and healthy recipe. It is very versatile: adjust the veggies to your liking, make into an appetizer (see directions and note below), enjoy as a vegan main dish or serve as a side. *Oh, I just thought of another great idea, you could serve this over pasta...yum! **Please do look at my extra notes about olive oil amount and cooking time for the veggies. Both are personal preference and I noted what I like to do.**

Recipe #471436

This sangria is a snap to prepare, taking only about 5 to 10 minutes. Prepare it in the morning so it has several hours to develop all the fruity flavors. Recipe by Rachael Ray.

Recipe #483081

This is an Ingrid Hoffmann recipe. She grew up eating this at least once a week in Columbia. She says that there are never leftovers when she makes this recipe. If you need a faster fix, you can use frozen mixed peas and carrots and frozen green beans instead of fresh.

Recipe #456699

This is an African drink recipe, courtesy of Angela Shelf Medearis. It's different and refreshing! * Cook time does not include refrigeration overnight.

Recipe #457059

This is my favorite homemade dressing, including non-vegan dressing recipes. I just love the flavor of this dressing and knowing that it's a bit healthier. I usually have all of the ingredients on hand. Whether you're a vegan or not, I hope you enjoy this dressing. It is from Kris Carr. P.S. For the vegan mayonnaise, I prefer Vegenaise.

Recipe #471431

A delightful Greek appetizer, courtesy of Jeff Smith. The name refers to the shape. They are so cute and quite addictive!

Recipe #426983

This is such a fabulous recipe from Gwyneth Paltrow! It's a perfect weekend meal. Make sure you allow a good 5 hours, because this is one of those long simmering/make your house smell amazing recipes. It's bolognese made a bit healthier, because of the turkey, but it satisfies every single bit as much as a red meat bolognese. I like to serve this with a Caesar salad and some homemade garlic bread. Yum!

Recipe #455801

I love when a recipe creates a full meal. This French-inspired meal comes from Rachael Ray. The fish servings are generous for 4 people. You may adjust the amount of trout fillets to your liking. Note: read the directions all the way through before cooking so you are prepared to cook the trout while the veggies are boiling and steaming. :)

Recipe #483195

A Food and Wine staff favorite courtesy of Chris Hanna. It's really not that difficult to make your own pita bread (they may not always have a pocket in the middle) and they have better flavor and texture than store-bought. Give these a whirl! *See note in directions if you would like to make these in advance and store them in your freezer*

Recipe #428344

Desserts were never a large part of the African diet. For a long time, sugar was really expensive. Desserts were usually reserved for Christmas. This is a fairly healthy and easy to fix dessert. Recipe from Angela Shelf Medearis.

Recipe #457062

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