Excerpted with permission from "Recipes from a Vegetarian Goddess: Delectable Feasts Through the Seasons" by Karri Allrich
c2000 Llewellyn Publications.

By summer the Goddess is abundant, in full bloom, radiant. She is Hera, wife and mother, mature, strong, and nurturing. The Queen and The Lady, Isis and Eve; we revel in her bounty and warmth, and receive her nourishment with gratitude.

Wine Cooler Punch

Refresh yourself with a light libation of chilled white wine with a splash of effervescence and fruit.

1 bottle of chilled white wine, such as chardonnay or pinot grigio

1 cup chilled fruit juice, such as pear or white grape

1 bottle chilled sparkling mineral water, flavored with lemon or lime

1 lemon, washed, sliced into rounds

1 lime, washed, sliced into rounds

Fill a punch bowl with the chilled wine, about a cup of juice, and a bottle of the sparkling mineral water. Stir and taste for adjustments. Add in the sliced fruit for color and flavor. I recommend at least doubling this recipe for any serious reveling!

Serve 4-6.

Green Goddess Guacamole

Revel in the green season and make a fresh guacamole any Venus would be proud of. Serve it with organic blue corn tortilla chips.the dark blue color against the ripe green of the avocado is striking.

2 ripe avocados, peeled, pitted

2 red ripe tomatoes, chopped

3 garlic cloves, minced

Juice from half a lemon

½ teaspoon cumin

¼ cup fresh finely chopped cilantro

Chili flakes

Sea salt

Black pepper, freshly ground

1 bag organic blue corn tortilla chips

Mash the avocados in a bowl and add the chopped tomatoes, garlic, lemon juice, cumin, and cilantro. Season with chili flakes, sea salt, and black pepper, to taste. Mix until well blended. Cover and chill if not serving immediately. Serve in the center of a generous ring of organic blue corn chips.

Serves 4-6.

Green Goddess Wraps

I created these sandwiches one day when I had run out of pita bread. They may easily be made up ahead of time and wrapped in plastic wrap or wax paper. Pack these along with some cold fresh lemonade and head out to a friendly shade tree, kick off your shoes, and relax into a lazy afternoon. It's good soul medicine.

4 large fresh flour tortillas (flavored tortillas are wonderful)

2 tablespoons sweet and hot mustard

2 cups baby spring greens salad mix

1 avocado, peeled, sliced (squeeze lemon juice on if not serving soon)

2 cups spicy sprouts

1 large carrot, peeled, shredded

1 large ripe red tomato, chopped

1-2 jalapeno peppers, sliced, or 1 ½ tablespoons jarred jalapeno slices

2-3 tablespoons chopped black olives

4 slices provolone-style soy cheese, cut into strips

3-4 tablespoons soy mayonnaise or egg mayonnaise

Lay out the tortillas and spread a little sweet hot mustard down the center. Divide all of the filling ingredients among the tortillas. Spoon over a little soy mayonnaise. Roll the tortillas firmly, jelly-roll style.

If serving immediately, place on plate and secure with a toothpick, if desired. If packing for a picnic, wrap securely in wax paper.

Serves 4.

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