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Just like Madea’s Cornbread Dressing

Cornbread Dressing (Gluten Free, Dairy Free, Vegan)
1 pan of Cornbread (recipe above)
2 Tbs Extra Virgin Olive Oil
1 c Chopped Celery
2 garlic cloves
1 medium Onion
1 medium Green or Red Bell Pepper
½ c Flax Seed Egg Replacer
1-2 c Vegetable Stock*
2 Tbs Ground Sage
2 Tbs Liquid Aminos®**
Sea Salt and Pepper to taste (I used about ½ tsp pepper and ¼ tsp salt)
Cut cooked and cooled cornbread into ¼ inch squares. Preheat oven to 350f. Grease 9×13 casserole dish. In large skillet over medium heat, sauté the celery, onion and bell pepper until soft. In large bowl, combine all ingredients, starting with only 1 c stock and mixing well. Add more stock as needed. Place into prepared dish and bake for approximately 30 minutes. Enjoy!

Trazana’s Sweet Potato Pie
2 cups cooked sweet potatoes
1 cup almond or coconut milk
1/2 cup raw maple syrup or raw blue agave nectar
½ cup of honey
3 Tbsp olive oil or grape seed oil
1 tsp cinnamon
1 tsp shaved ginger
1 tsp vanilla extract
gram cracker crust in 9” pie pans

Mash or blend sweet potatoes in food processor. Add remaining ingredients and mix completely. Pour mixture into unbaked graham cracker pie crust. Bake at 400 degrees for 20-25 minutes.

Blueberry, Banana Goddess Smoothie:  
 1 apple
2 leaves kale
2-5 TBSPN flaxseeds
½ cup organic coconut milk
bunch of organic strawberries
1 banana
1 cup or more blueberries

*blend and enjoy

Another Avenue Turnips & Greens

2lbs Mamushi Organic Nature Farm Turnips Greens (or any organic)
3 Mamushi turnips,

1/2 red pepper diced

1, jalepeno pepper, diced

¼ cup Purple  onion diced

½ yellow bell pepper diced

2 Tbs, ginger root shredded

1celery stalk, diced

2tbls Mamushi Himalayan Pink Salt,

1Tbls celery seeds,

1 pinch of cayenne pepper,

2 tbls olive oil

2 capful of apple cider vinegar

1tbls of Blue Raw agave Nectar

In wok or large frying pan, sauté all ingredient in olive oil in high heat

Add in Turnips & greens , until well coated

Cover with lid for 5 minutes

Serve & Enjoy!

Raw Chocolate Chip Cookies


2 ½ cups raw walnuts

12 dates (medjool are best)

½-3/4 tsp cinnamon

½ tsp salt

1 ½ tablespoon raw coconut oil (it's best if it's very soft, but not liquid)

2 tablespoons cacao nibs

Place dates in food processor and mix until smooth. Add walnuts, cinnamon, salt and coconut oil and mix it all up, again until smooth. Once smooth, add cacao nibs and blend just until nibs are well distributed. After ingredients are mixed, remove from food processor by tablespoon-sized blobs and flatten into cookie-ish rounds. Refrigerate before eating. Makes approximately 15 cookies.


Another Avenue 3 Lentils Stew
½ cup each green lentils, red lentils, and yellow lentils
1 cup of kale chopped
2 carrot sliced
½ small purple onion diced
1 small green pepper
1 small jalapeño pepper (optional)
2 stalks of green onion diced
2 tomatoes diced
2 garlic cloves
5 bay leaves
Cumin, Cayenne pepper, Chili powder, curry powder, turmeric
3 shavings of ginger root
1 tablespoon of extra virgin olive oil
1tablesppon of grape seed oil

Soak lentils until ready to use.
In pot add’: kale, purple and green, onions, green pepper, carrots, tomatoes, green pepper, jalapeño, garlic, bay leaves, ginger and spices, simmer until well coated stir well
rinse and drain lentils and Coat well
cover with water and cook until lentils are tenders (10-15 mins on med heat)
Serve over brown rice, bulgur wheat or your favorite bread! Enjoy!

Another Avenue Apple Spinach Splash
Granny Smith Apples
Sunflower seeds
Dried cranberries,
Purple onions
Raspberry vinaigrette

Another Avenue Black eyed Pea & Chick Pea Soup
2 cups of Black eyed Peas
2 cups of Chick Peas
2 stalks of Broccoli
1 medium red onion
2 cloves of garlic,crushed
1 cup of sliced mushrooms
1 medium sweet potato diced
1 medium golden potato diced
1 bell pepper chopped
1 banana pepper chopped
¼ grated ginger
5 bay leaves
1tbls cumin
1teaspoon pink Himalayan salt
2 TBLS Olive Oil
1 quart of water
Rinse and clean peas
Put it all together
In large pot sauté olive oil, onions, mushrooms, potatoes,  peppers, garlic, ginger, bay leaves, and cumin
Add peas and coat thoroughly
Add water; bring to a boil for 10 minutes
Add broccoli
Simmer until peas are soft
Serve in bowls with your favorite bread & Enjoy!

Another Avenue Romaine Lettuce Wraps
2 cups of Brown, Jasmine, or Basmati Rice
2 tablespoons of ginger root,grated
2 garlic cloves,grated
2teaspoons of curry powder
3 bay leaves
2 tablespoons of Pink Himalayan salt
1 medium tomato
1 stalk of celery
½ bell pepper
1 sweet red banana pepper
1 medium carrot
¼ cup of purple onion
½ chopped cabbage
½ cup chopped purple cabbage
Large Romaine Lettuce Leaves
¼ cup of Green  Goddess Dressing (any dressing of choice can be used)
¼ cup of Olive Oil Italian Dressing

Rinse & boil rice. Add ginger, garlic cloves curry powder, pink Himalayan salt, & bay leaves until rice is tender.

In a separate bowl rinse and chop tomatoes, onion, celery, bell pepper, sweet red banana pepper, purple onion, carrot, cabbage, and purple cabbage add olive oil and Green Goddess Dressing. Mix thoroughly and coat well.

Rinse and dry Romaine Lettuce Leave, fill with rice then vegetable mixture. Make sure not to over fill to fold when eating. It can be a delicious- messy eating experience.

Wrap, eat & Enjoy!


2 tsp vanilla extract

1 cup almonds

1 cup pecans

1/2 cup dried apricots (or apples)

1 cup dates

Finely chop nuts in the food processor; slowly add fruits and dates

Add vanilla & process till smooth

Mold dough into the desired shape (I like the round one layer cake)


1 cup dates

1 cup pine nuts

2 tsp vanilla extract

1 - 2 Tbsp water

1/2 cup coconut

Process dates and nuts and vanilla until smooth and creamy.

Add water as needed.

Spread on cake - press coconut onto the top and sides of the cake.

Serves 8

Garden-Fresh Stir-Fry with Seitan


  • 1/2 cup dry sherry, or Shao Hsing rice wine (see Ingredient Note)
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 2 tablespoons hoisin sauce
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil, divided
  • 1 pound water-packed seitan, preferably chicken-style, drained, patted dry and broken into bite-size pieces (see Ingredient Note)
  • 1/4 cup chopped unsalted peanuts
  • 2 teaspoons minced fresh ginger
  • 4 carrots, thinly sliced
  • 2 bell peppers, thinly sliced
  • 1/4 cup chopped fresh cilantro, (optional)

    1. Whisk sherry (or rice wine), water, brown sugar, lime juice, hoisin, cornstarch and salt in a small bowl.
    2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add seitan; cook, stirring occasionally, until crispy, 4 to 6 minutes. Stir in the remaining 1 tablespoon oil, peanuts and ginger. Cook, stirring often, until fragrant, about 1 minute. Add carrots and bell peppers, and cook, stirring constantly, about 1 minute.
    3. Whisk the sauce and add to the pan; stir to coat. Reduce heat to medium, cover and cook until the vegetables are crisp-tender and the sauce is thickened, 3 to 4 minutes. Stir in cilantro, if using.


    • Ingredient Notes: The "cooking sherry" sold in many supermarkets can be surprisingly high in sodium. We prefer dry sherry, sold with other fortified wines in your wine or liquor store.
    • Shao hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.
    • Seitan is processed wheat gluten that is high in protein and has a meaty texture. It can be found in health-food stores or large supermarkets near the tofu. The actual weight of the seitan in a package varies depending on whether water weight is included. Look for the "drained weight" on the label. We used two types of White Wave seitan—one has a 1-pound 2-ounce water-packed package containing "8 ounces drained" seitan and one comes in a package labeled "8 ounces" that actually contains 8 ounces of seitan.


    Per serving: 329 calories; 12 g fat ( 1 g sat , 6 g mono ); 0 mg cholesterol; 33 g carbohydrates; 20 g protein;12 g fiber; 702 mg sodium; 430 mg potassium.
    Nutrition Bonus: Vitamin A (240% daily value), Vitamin C (200% dv).
    Carbohydrate Servings: 1 1/2
    Exchanges: 2 vegetable, 1 other carbohydrate, 2 very lean meat, 2 fat
    4 servings, 1 1/2 cups each

Citrus-Infused Strawberries


  • 1 pound fresh strawberries, hulled and sliced
  • 2 tablespoons sugar
  • 1 tablespoon Grand Marnier, or other orange liqueur
  • 1 teaspoon lemon juice


    1. Combine strawberries, sugar, Grand Marnier (or other orange liqueur) and lemon juice in a medium bowl. Let stand, stirring once or twice, until the strawberries release their juice, about 10 minutes.


    Per serving: 73 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 17 g carbohydrates; 1 g protein; 2 g fiber; 1 mg sodium; 178 mg potassium.
    Nutrition Bonus: Vitamin C (112% daily value).
    Carbohydrate Servings: 1
    Exchanges: 1 fruit