So this is it, the end of our time together. Ladies and gentlemen, it has been a pleasure serving you and your tastebuds for the last 40 days. We've had some rough times, some tough times, some sad times, and some glad times, but we've been able to pull through.... and we are stronger because of them.

I hope I have in some way inspired you to augment and transform your cuisines for the better. Remember that just because Lent is over doesn't mean we can't incorporate healthy foods as part of our interesting and exciting diets. 

With this I depart.

1/4 cup fresh lime juice
1/4 cup olive oil
2 tsp sugar
1/2 tsp salt
1/4 tsp hot pepper sauce
4 oranges
1 large jicama, peeled and julienned (think skinny french fries)
2 medium sized cucumbers, peeled and sliced into rounds
1 medium sized red onion, thinly sliced
1 cup coarsely chopped cilantro leaves
1-2* fresh jalapeno chiles, finely chopped (try one red, one green to add more color to this piece)

1. whisk together lime juice, oil, sugar, salt, and hot pepper sauce in large bowl

2. trim peel and pith from oranges. cut in half lengthwise, then slice into thin half-moons

3. add orange slices and remaining ingredients to dressing. toss to coat. season to taste with salt and pepper. cover and chill 1 hr or overnight.

serve on a bed of lettuce, garnished with additional orange slices if desired. 

2-3 medium sweet potatoes
1 Tbs corn oil
2 medium bananas
3/4 cup orange juice
1/4 cup maple syrup
1/2 tsp sea salt
1/2 Tbs kuzu
1/4 cup chopped pecans
1/2 cup cashew pieces
1/4 cup flaked coconut

preheat oven to 400F. pierce each sweet potato with a fork several times, wrap in foil and bake 45 minutes or until tender.

remove the sweet potatoes from the oven and cool. Leave the oven on. Peel the sweet potatoes and slice into thin rounds.

coat a 2 quart casserole dish with the oil. layer the sweet potato slices in the baking dish.

combine the bananas, OJ, maple syrup, salt and kuzu in a blender. process until smooth. drizzle mixture over sweet potatoes. sprinkle with pecans and cashews. top with coconut.

cover the dish and bake 15 minutes. uncover and bake an additional 15 minutes. cool 10 min before serving.

1 lb very ripe tomatoes, cored and cut into quarters
2 peaches, pitted and cut into quarters
1/2 large yellow onion, coarsely diced
juice of 1 lemon
1 Tbs fresh cilantro, diced
3 Tbs fresh parsley, diced
1 tsp fresh dill, diced
hot peppers to taste (diced)
3 Tbs extra virgin olive oil
3 Tbs cider vinegar
1 Tbs sea salt

combine all ingredients in a food processor, pulse in 1-second intervals for about 20 pulses. transfer to a bowl and refrigerate.

3 Tbs extra virgin olive oil
1 medium yellow onion, diced
2 Tbs chopped fresh dill
2 Tbs chopped fresh parsley
2 cups cooked white OR brown rice
3/4 cup vegetable broth
sea salt and fresh ground black pepper
1 Tbs nutritional yeast flakes
8 artichoke hearts, thinly sliced
garlic salt

1. combine oil and onion in a skillet and saute over medium flame until onions are transluscent. stir in dill and parsley, cook another 2 minutes

2. stir in rice and broth. the mixture should be sticky and wet but not runny. if the rice is too dry, add broth

3. season with salt and pepper then stir in yeast and artichokes. heat another 4 minutes, stirring frequently, until the artichokes and rice are hot.

sprinkle with garlic salt before serving. 

A dish that everyone knows and loves, ladies and gentlemen: Mutabbel

1 large eggplant
4 Tbs tahin
4 tsp lemon juice
1 clove garlic, diced
chopped parsley for decoration
olive oil for decoration
crushed red pepper (powder) for decoration
seeds of pomegranate ... also for decoration

1. grill or broil eggplant as accustomed until fully cooked. scoop out insides

2. blend with tahin, lemon juice, garlic and salt (to taste). mix well.

3. place in a shallow dish and adorn with decorations, one at a time.