Coexist Foods

Black Bean Salsa Serves 4 Ingredients: 8 ounces dry black beans 1 cup fresh cilantro 1 jalapeño 2 medium tomatoes 1 medium cucumber 1 teaspoon lime juice 1/2 avocado Directions: 1.  Soak black beans in water overnight, boil black beans in water until cooked. 2.  Dice vegetable mix:  cilantro, tomato, cucumber, avocado, jalapeño.  May adjust portion of jalapeno to make more or less spicy. 3.  Add black beans and lime juice to vegetable mix.

Serves 4 Ingredients: 1 cup fresh Tarragon 1 cup fresh Basil 1 cup fresh oregano 1 cup fresh strawberries 2 tablespoons balsamic vinegar (no sugar added) 1 avocado Directions: 1.  Dice basil, oregano, tarragon. 2.  Chop strawberries and avocado. 3.  Mix together the above with balsamic vinegar.  Serve.

Serves 4 Ingredients: 2 large fresh tomatoes 1/2 cup fresh basil 1/2 cup fresh oregano 1/2 cup fresh spinach 1/2 cup sliced mushrooms 1 clove garlic 1 tablespoon olive oil Directions: 1.  Pre-heat oven to 350 degrees. 2.  Cut up vegetable mix:  tomato, basil, oregano, spinach, mushroom.  Leaving the basil and mushroom in larger chunks is best. 3.  Dice garlic. 4.  Mix vegetables mix and garlic together and lay inside of aluminum foil.  Enclose aluminum foil but leave the top very slightly open to allow heat to escape. 5.  Bake in the oven or grill for 10 minutes.

Makes 40 meatballs. Ingredients: 1.5 pounds raw lean ground turkey 1/2 fresh red bell pepper 1 fresh mushroom 1 garlic clove 1/4 onion 1 egg 1/4 cup plain bread crumbs 0 Calorie Cooking Spray Directions:  1) Preheat oven to 350 degrees Fahrenheit. 2) Mince red bell pepper, mushrooms, garlic, onion. 3) Mix vegetables with 1 egg, raw turkey, and bread crumbs. 4) Roll the above into 3 to 4 inch balls. 5) Spray cooking Spray on baking sheet. 6) Place meatballs on baking sheet and bake at 350 degrees for 15 minutes, then flip over with a spatula, and cook for another 15 minutes.  Cook times may vary. Be sure the meatballs are cooked and reach an internal temperature of 165 degrees Fahrenheit before they are served (remove the meatballs from the oven to check the internal temperature of the meatballs). 7) Serve the meatballs once they are cooked.

Serves 2 Ingredients: 4 large dried seaweed wrap sheets 1/2 cup fresh basil 1/2 cup fresh oregano 1/2 cup fresh baby spinach 1/2 cup fresh tarragon 1/4 cup fresh snap peas 4 fresh mushrooms 1 green pepper 1/2 teaspoon fresh ginger 1 clove fresh garlic  1 pinch black pepper 1 teaspoon low sodium soy sauce  Directions: 1) Chop basil, oregano, baby spinach, tarragon, snap peas, mushrooms. 2) Mince garlic. 3) Grate ginger. 4) Add 1 tablespoon water to soy sauce and black pepper in a large pan. Add all vegetables to the pan. Turn heat onto medium heat and stir until vegetables are cooked but remain crisp. 5) Lay one seaweed wrap sheet on a flat, dry surface. Add vegetables on top of the roll, and roll tightly. Leave an inch of space at the end of the roll to allow seaweed to seal. Wet the edge of the seaweed wrap to help the wrap seal.