Tangy Carrot Salad

1/2 c. agave nectar
1/2 c. oil
1/4 c. vinegar
2 lbs. carrots - sliced
1 sm. green pepper - cubed
1 sm. onion - sliced
1 tbsp. Worcestershire sauce
1/2 tsp. mustard
1/2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder

Cook the carrots until tender (about 20 minutes). While the carrots cool, mix together in blender agave nectar, oil, vinegar, Worcestershire sauce, mustard, salt, pepper and garlic powder. Blend well. Mix dressing with cut carrots and cut onions and peppers. Let stand at least two hours.

      Easy Spring Soup

2 c. cooked chopped broccoli
1 1/2 c. chicken bouillon
1 tsp. curry powder
1/2 tsp. garlic powder
1/2 tsp. black pepper

Place cooled diced vegetables in blender, add 1/2 cup bouillon. Blend at high speed until pureed. Add remaining bouillon and seasonings. Blend thoroughly. Serve hot by reheating the soup or chill and serve cold. Makes about 4 cups.

*You can substitute carrots or cauliflower for the broccoli.