Creamy Fajitas

These are satisfying, yet low fat and so tasty!

Creamy Fajitas

8 ounces water 1 sweet onion, sliced 2 jalepenos, deseeded and sliced 1 small zuchinni, halved and thinly sliced 6 small red potatoes, halved and sliced ¼ cup cilantro, chopped 1 cup asparagus, chopped, optional 1 cup broccoli florets, chopped ⅓ cup white cashew cream 1 teaspoon paprika 1 teaspoon onion powder ½ teaspoon garlic powder 1 teaspoon cumin 1 teaspoon salt, or to taste

Serve with warm tortillas, beans, and salsa. 1.In a large, covered pan, “sauté” onions and jalepenos in water until soft and clearish. 2.Before slicing, microwave potatoes for about 4 minutes or until soft. 3.To the covered pan, add all but cilantro and cashew sauce and cook, covered, stirring occasionally, until broccoli, zucchini and asparagus soften slightly. 4.Quickly mix in cashew sauce and cilantro and stir well.

Peanut Butter Apple Dip

Here's a quick, yummy dip as an alternative to carmel dip for sour green apples - fun!

Peanut Butter Apple Dip

• 1 cup dates, (pitted!)
• 1 cup natural peanut butter
• 1 cup hot water
• 1 tablespoon vanilla
• 1 pinch cinnamon, optional

1.Place all ingredients in a blender and allow to soak for 10 to 20 minutes.

2.Blend all until very smooth. Store in an airtight container in the refrigerator.