Ice Block for water or beverage:

You can use a washed out Milk carton or indvidual large ice cube tray...

Add water, fresh lemon slices, mint leaves, and edible flowers (found over by fresh herbs at whole foods) freeze overnight and place in water to chilll.

Float in glass pitcher or serving caraf.

Mango,cucumber,avacado,rice vermicelle,romaine lettuce,  colorful soy wrappers (buy at whole foods in oriental section).

Follow directions for rice vermicelle thinly slice mango, cucumbers skin

removed, avocado (soak avocado in lemon juice)

Cut small top piece of romaine lettuce and place first inside soy cone

wrapper and rest of veggies and rice.

Dipping sauce:Spicy Mango Sauce

1 ripe mango, peeled,pittted,and chopped

1 teaspoon minced fresh ginger

1 teaspoon garlic

1/4 cup water

1/4 cup soy sauce - Braggs or Tamari

1/4 cup mirin

1/4 cup orange juice concentrate

1 teaspoon Asian Chili paste

Cook all ingrediants on medium heat for 15 min. puree sauce in a blender or food processor and chill will keep for 2-3 days

2 cups of cubed mango

1 cup orange juice

1 cup pineapple, diced into 1/2 inch pieces

1 cup of your favorite melon diced into 1/2 inch pieces

1/2 cup mango, diced into 1/2 inch pieces

2 tablespoons chopped mint leaves

1 tablespoon lime juice ( from about 1 large lime)

1 tablespoon minced fresh ginger

1/8 tsp cayenne, or to taste (not too much hot)

Place the cubed mango and orange juice in a blender and blend until smooth.  Transfer to a mixing bowl. Add the remaining ingredients and toss to mix well.  Chill for 30 min. before serving.  Can be made the night before serving to melow all flavors together.

Ingedrients:

1 Tablespoon Olive Oil

1 Medium yellow Onion, chopped

1 Medium carrot, chopped

3 garlic cloves, minced

1 medium fennel bulb, quarteered and cut into 1/4 inch slices

1 medium zucchini, chopped

1 can diced tomatoes, undrained

1 cup vegetable broth

salt, pepper to taste

added Mrs. Dash

8 ounces white or porcini mushrooms lightly rinsed, patted dry and sliced

3 cups baby spinach

1 1/2cups cannellini beans, (canned organic if possible) drained and rinsed

1/2 tsp dried basil

1/2 tsp dried marjoram

2 tablespoons minced fresh parsley

Assembly:

Served over Pasta or Polenta

• In a large saucepan, heat the oil over medium heat. Add the onion, carrot, garlic, and bell pepper. Cover and cook until softened, about 7 minutes.
• Add the fennel, zucchini, tomatoes, and broth. Bring to a boil, then reduce heat to low. Season with salt and black pepper to taste and mrs. dash. Cover and simmer until the vegetables are tender, about 30 minutes. Watch to be sure doesnt run dry may have to add more vegtable broth.
• Stir in the mushrooms, spinach, beans, basil, marjoram, and parsley. Taste adjusting seasonings if necessary. Simmer 10 min more. Serve immediately over pasta or polenta.

This is a one pot dish ...Love that!