Immunity Builder Mashed Potatoes This is a recipe from Mike Adams. It turns regular mashed potatoes into a healthy and very colorful dish or meal. The salad mix also adds a nice crunch to the mashed potatoes. Make your favorite mashed potato recipe (we prefer organic Yukon Golds or organic red potatoes). When the mashed potatoes are done, fold in Immunity Builder Salad mix. We use about 3 lbs of potatoes to 3 cups of salad mix.

Quick and Healthy Pasta Salad 2 cups of Immunity Builder Salad Mix          3 Tbl of Marzetti's Roasted Garlic Italian Vinaigrette or your favorite vinaigrette or Italian dressing. 2 cups of your favorite cooked pasta. A few mixed color cherry tomatoes - optional but a great addition. Cook pasta. Rinse with cold water to stop cooking and cool off noodles. Mix cooked pasta, salad mix, and dressing. Hint - You can make the pasta a few days ahead of time - add ½ of the dressing, and store in refrigerator. Mix with salad and remaining dressing for a quick meal, lunch or after work snack. This dish is filling, delicious and nutritious. It makes 4 or 5 servings at about 135 calories each. Each serving has about 4gms of fiber and 12gms of protein.

Immunity Builder Marinara Sauce The next time that you want a special marinara or spaghetti sauce try adding some of our Immunity Builder Salad Mix. We coarse chop the salad mix and add it to the sauce which has been brought to a simmer -- then cook for another 5 or 10 minutes. We use 4 cups of Immunity Builder Salad Mix with 1½ quarts of marinara or tomato sauce. Serve over pasta (We like organic Penne Pasta with this thick sauce)   Often we put the pasta in a casserole -- put the marinara on top -- sprinkle with some cheese -- and bake at 350 degrees for about 30 minutes.

Add to stews, soups or casseroles     Add The Immunity Builder Salad Mix into stews, soups, chili or casseroles. Add to stews and soups and cook about 10 minutes. Do not over cook the salad mix.

Immunity Builder Breakfast Drink   There is no better way to start the day (or get a quick pick-me-up) than with this green smoothie. I make this at least 4 or 5 times a week -- more if I have can. It supplies a powerhouse of nutrition that can make up for some low quality food that you might eat during the day. Just put tomato juice (preferably organic) and the Immunity Builder Salad Mix into a Vita-Mix or blender and blend together. The combination of our salad mix and tomato juice is a wonderfully healthy one.

Immunity Builder Salad Wraps Immunity Builder Salad Wraps are a low calorie, nutritious, and very filling snack or lunch. They  take less time to prepare than a trip to a fast food restaurant and they cost less than a junk food sandwich. The wraps above have a slice of turkey and are topped with horseradish sauce, but you can make them meatless or use your favorite combination. These wraps are a great way to eat a better lunch, cut calories and be more satisfied with your lunch.

Immunity Builder Mexican Bean Wraps Immunity Builder Mexican Bean Wraps are a healthy, tasty, and very filling snack or lunch. They  are easy to make, taste like a flavorful bean burrito and they cost less than a junk food sandwich. Spread some organic refried beans mix onto a wrap and add a mixture of Immunity Builder Salad Mix and Taco sauce.

Immunity Builder Toasted Spring Rolls These are one of my favorite snacks. They contain about 50 calories (less than 2 pretzel sticks) -- and they are very tasty, very filling, and very healthy. The toasted spring roll, slightly warmed salad mix and the lemon and hot pepper make a great combination. Kids love them and they can be a great after school or after work snack. 3 cups of Immunity Builder Salad Mix 1 Tbl olive oil 1 tsp organic lemon juice 1/4 to 1/2 tsp hot pepper sauce Spring roll skins - We have them for sale!     You can make them ahead of time and keep them in the refrigerator for a few days (We put layers of paper towels between them when we make a lot). When you want a quick snack, just pop them in the toaster oven and they will be ready in about 5 minutes (remove as soon as they start to brown).

Immunity Builder Omelet This is the most popular recipe our customers make with our Immunity Salad Mix. Warm 3/4 - 1 inch of salad mix in a non-stick pan, and cook til wilting. Some people like to use frozen greens which will wilt when thawed. Mix an appropriate number of eggs in a bowl with some light seasoning like our chicken rub seasoning, or just salt and pepper and pour mixture over the salad mix. Reduce heat to very low and slowly cook until the eggs are done.

Immunity Builder Salmon Patties Salmon Patties with salad and fingerling potatoes. Two cans of skinless boneless Atlantic salmon (drained) One cup salad greens One half cup tarter sauce 1-2 slices of bread (shredded) I use Organic Bread Mix together in bowl Form patties (makes four good size) Place on cookie sheet and top with Orange Ginger Salsa Bake at 350 for 20 minutes This is another recipe from Jan Gilbert, certifed personal trainer. We didn't have the orange ginger salsa so we used regular salsa and some organic orange zest and ginger. We also used wild Alaska pink salmon and an egg. We also want to try tuna or canned crab meat.

Immunity Tacos with Refried Beans Ingredients Organic Refried Beans Taco Shells Taco Sauce Immunity Builder Salad Mix Mix tacos sauce with the Immunity Builder Salad Mix Make tacos using refried beans and top with salad mix and taco sauce

Beans and Greens Salad This is an inexpensive, easy, delicious, nutritious and satisfying dish. Combining the beans and rice makes this a high quality protein meal. The picture above has our local organic white soybeans instead of a beans mix. One recipe can provide a dozen or more quick meals during the week. 1½ cups of a good dried bean mix 1 cup brown rice 8 tbl of Marzetti's Roasted Garlic Vinaigrette or your favorite vinaigrette or Italian dressing 8 cups Immunity Builder Salad Mix Soak beans overnight or about 8 hours. Cook about 1 hour -  keep firm and do not overcook. Rinse with cold water to stop cooking. Cook rice with about 1½ cups water (keep water to a minimum to keep the rice firm and chewy). Bring to a boil and then reduce heat and cook on low in covered pan. When water level disappears below rice in pot, turn off heat and let the rice absorb the rest of the water. Rinse with cold water to stop cooking. In a large bowl, mix beans, rice, salad and dressing. Serve immediately or let cool in refrigerator before serving. This recipe makes about 12-14 one cup servings. Hint - You can make the beans and rice mix a few days ahead of time - add half of the dressing, and store in the refrigerator. Mix with salad and remaining dressing for a quick meal, lunch or after work snack. Each 1 cup serving contains about 10 grams of fiber, 12 grams of protein and 300 calories. It is a nutritionally well balanced meal.

Fat Free & Fabulous Fried Rice   You never knew fried rice could be so healthy -- or so good.   I am a big fan of fried rice but I don't like using white rice and, never liked the amount of oil used in making it. So I have been trying for many years to make a fried rice recipe using brown rice that tasted good and had as little oil as possible. The last piece of the puzzle was our Immunity Builder Salad Mix which adds color, flavor and a nice crunch to the rice. Here is my recipe. 1 cup uncooked brown rice ¼ lb chicken breast, pork tenderloin or shrimp (optional) 2½ - 3 cups Immunity Builder Salad Mix -- chopped a little finer ½ cup frozen peas or snap peas Sauce 1½ Tbl red wine vinegar 2 Tbl soy sauce ½ tsp sesame oil 1½ tsp fresh chopped organic ginger or 1/2 tsp  powdered dried ginger ½ tsp red hot sauce (optional - but does not add too much heat) 1-2 Tbl olive oil (optional) Cook 1 cup of brown rice with no more than 1 ½ cups of water and keep warm. Cook meat in a little water or bouillon -- add the sauce mix -- bring to a boil -- add the rice -- and mix thoroughly -- then mix in the peas. Let cook for  a minute if using snap peas. Remove from the heat -- let the rice absorb all of the liquid -- and mix in the Immunity Builder Salad Mix. Serve immediately while the salad is still crunchy.

Turkey Meatloaf with Roasted Veggies   Here is a great recipe for meatloaf with salad greens and veggies added for flavor and nutrients. The flavor and moistness even surprised my mother. Thanks to my friend and master cook Sally Dixon for introducing me to this combination of meatloaf and veggies cooked together. Two pounds extra lean turkey meat 4 cups of Immunity Builder Salad Mix - coarsely chopped 1 ½ cups of our Garden Salsa 2 eggs 1/2 cup of breadcrumbs Favorite seasoning mix - I prefer 1/4 cup of our Maui onion seasoning mix.   Mix above ingredients together in a bowl and form into loaf in the center of a large pan or roaster. Add as many organic potatoes, carrots, cremini mushrooms and onions and/or shallots as will fit in the pan. We used a dozen organic potatoes, 1 lb of organic carrots, 1 lb of cremini mushrooms and a dozen shallots. Roast covered at 350 degrees for about 60 minutes -- remove cover and cook about another 10 or 15 minutes or until meat browns. We had some extra turkey mix and put it into a muffin pan, making turkeyloaf muffins. These only needed to be cooked about 35 minutes. They were very moist and made a nice portion size for dinner.

Jan's Turkey Burgers Jan's Turkey Burger on sprouted wheat bagel   Everybody likes the idea of turkey burgers but they can be dry and bland. This is a wonderful recipe from certified personal trainer Jan Gilbert for juicy and flavorful burgers. In the picture we substituted our Thai peanut salsa, doubled the salad mix, and eliminated the cheese -- but all of the combinations of salsas and salad mix we tried have been great. 1 cup of Immunity Builder Salad Mix - coarsely chopped One pound extra lean turkey meat One half cup of either blue cheese or reduced fat feta cheese 3/4 cup to one cup of Mango Peach Salsa 1 egg - optional Mix together in a bowl Make patties (makes about four good size) Saute in pan or toaster oven *Adjust ingredients for your own personal preference

Immunity Chili       A pot of Immunity Chili on the stove   Add lots of Immunity Builder Salad Mix to chili for extra flavor and nutrition. Add when chili is done and cook an additional 10 minutes so not to overcook.

Immunity Builder Soup     For a simple, nutritious, and delicious soup simply put a desired amount of the Immunity Builder Salad Mix in a bowl and pour hot bouillon over it. Let it steep, then cool and serve.   Many of our customers say that they add the Immunity Builder Salad Mix to any of their favorite soup recipes.

Organic Fruit Salad This organic fruit salad is a year round staple at our house. When this fruit salad is made and in the refrigerator, you will eat fresh fruit a lot more often -- instead of some junk food snack. The pineapple and/or orange juices keep the apples from discoloring for about 4 or 5 days. It is inexpensive, more filling and more nutritious than other snacks. It takes about 30 minutes to make and it provides many servings. 2 organic pineapples 4-5 organic apples 4 organic oranges your choice of seasonal fruit (if perishable add when is served).

Immunity Salad with Barbecue To make a complete low calorie meal out of the Immunity Builder Salad Mix simply use chicken or pork tenderloin strips (or shrimp) baked and topped with barbecue sauce. Place on a plate of salad mix. You can also top the salad with a marinated meat or seafood -- or smoked salmon.

Here is a great vegetable dish. The salad mix  holds the flavor of the sauce better.

2 cups organic broccoli florets cut into quarters
2 cups Immunity Builder Salad Mix
2 medium organic carrots sliced into ½ inch round slices

3 Tbl extra virgin olive oil
2 cloves garlic (chopped or pressed)
2 tsp fresh lemon juice
sea salt and pepper to taste

Mix sauce in a small microwave safe dish and warm gently for about 30 seconds to 1 minute (do not overheat) or make sauce ahead of time and let sit for about 30 minutes.

Bring steaming water to boil. Add broccoli, Immunity Builder Salad Mix and carrots, cover, and steam for 5 minutes.

Transfer to a bowl and mix with sauce while still hot. You can serve this hot