Potato Salad My Way!

*2lbs red potatoes scrubbed
*1 1/2 cup veganise or mayo
*3 Tblsp spicy mustard or dijon mustard
*1 1/2 tbsp horseradish
* 6 boiled eggs (optional- I try to make this recipe depending on the crowd I am serving and their needs)
*1 stalk celery cleaned and chopped
*1/2 green pepper, diced
*1/2 red pepper. diced
*5 scallions, cleaned and sliced
*soy bacon, cooked and chopped

Boiled potatoes in salted water until soft. Cool, chop, and set aside. Chop eggs. In large bowl mix potatoes, and all veggies. In separate bowl whisk the veganaise, horseradish and mustard. Salt and pepper to taste. Chill for at least 1 hour before serving!

Awesome Eggplant Recipe

 *one small eggplant
*12 ox fresh baby spinach
* half  an onion chopped
*14 oz can diced tomatoes
*3 cloves garlic
*1 tablespoon coconut oil
sea salt and pepper to taste

Peel and slice the eggplant. Layer eggplant on the plate with paper towels separating the layers. Place a heavy pot on top and leave for about 20 minutes. Place coconut oils and minced garlic in a skillet on simmer for about a minute. Add fresh spinach, eggplant, diced tomatoes, onions, and seasoning. Cover and simmer about 25 minutes or until eggplant is completely cooked.

Potatoes:
*1 bag baby new potatoes, cleaned and quartered.
*1/2 onion chopped
*1 1/2 TBSP McCormicks Montreal Steak Seasoning.
* vinegar

On stone baking sheet coat potatoes and onions with olive oil and McCormick's Montreal Steak seasoning. Pre warm oven to 400 for about half an hour to 45 minutes. Once browning on edges give a quick sprinkle of vinegar over potatoes not saturating.

SERVE!

Tip for your teeth

Ever have your teeth stained while drinking red wine?
 Place one drop on top of your tooth paste. Not only will your teeth be whiter, your breath will smell better, and you will have an over all fresh feeling in your mouth!

http://healingat.younglivingworld.com/products/ProductPopup_Main.asp?ProductID=141

Red Cabbage Jicama Slaw

*1 small to medium red cabbage, shredded
*2 cups shredded carrots
*1 medium jicama, peeled and shredded
*2 t.ablespoons sesame seeds, toasted

Dressing:
3/4 cups cold pressed olive oil
1/4 cup white wine vinegar
1/4 cup honey
1 drop of agave
1/2 tsp. sesame oil
pinch of sea salt

Combine all in blender or processor and blend well.

Combine together, pour dressing over slaw and mix well. Sprinkle with seeds and serve.