Juicing veggies is a great way to get your dose of enzymes and nutrients that are easily digestible:)

Super simple, quick and FUN!

All you need is a juicer and veggies. (organic and local grown are best)

*modify and experiment as you like:

1 Green Apple
Kale
Cabbage
Carrots
Beet Root
Celery
Ginger
Garlic
Cucumber
Parsley/Cilantro

Serves  4
(2 peppers each)

Cook 2 cups of Quinoa
Diced Celery
Diced peppers
Diced tomatoes
Diced cilantro
Diced red onions
Beautiful bright colored peppers of your choice
(I love the yellow and orange ones)

Cook quinoa first. When done cooking fluff and mix in canola oil, sea salt, garlic, black pepper, a dash of Braggs apple cider vinegar  and diced veggies
Cut the tops of the peppers off and stuff them  with the quinoa salad, put the pepper lids back on, place in a baking dish and cover.
Bake at 350degrees for 15 minutes.

*for softer peppers leave in the oven longer.
*they’re yummy raw too

Cilantro-Lime Quinoa
time 12-15 minutes

*Quinoa is high in protein, rich in fiber, magnesium and iron
2 cups of Organic Quinoa
2 2/3 cups of water (you can use slightly more or less to modify the consistency)
Diced celery
Diced green/red peppers
Diced red onions
A lime
A bunch of chopped cilantro
Olive oil
Sea salt

* Highly recommended to use all Organic Ingredients!

Directions: cook quinoa in water until brought to a boil. When water is reduced, lower the flame and cover to simmer for about 8-10 minutes. Fluff with a fork and add olive oil, fresh squeezed  lime juice, sea salt, cilantro and raw diced veggies.

serve chilled or warm