Recipes

Serve over mixed greens, steamed couscous, or on toasted sourdough bread for a fish sandwich.

Yield: 4 servings (serving size: 1 salmon fillet and 1/4 cup relish)

1 tablespoon honey
2 teaspoons low-sodium soy sauce
1 teaspoon olive oil
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray

1/2 cup diced peeled mango
1/2 cup cubed peeled kiwifruit
1/4 cup chopped fresh cilantro
1/4 cup fresh orange juice

To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.

While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.

While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.

Serve over mixed greens, steamed couscous, or on toasted sourdough bread for a fish sandwich.

Yield: 4 servings (serving size: 1 salmon fillet and 1/4 cup relish)

1 bunch kale
1 tablespoon olive oil
1 teaspoon sea salt or seasoning salt

To prepare

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Serve cold. If servings as main dish, serve on lettuce leaf.

Yield: 6-8 servings

1 cup quinoa, prepared per package directions
2 mangos – peeled and chopped
1 medium/large onion – chopped
1 medium cucumber – chopped
1/2 bunch cilantro – diced
1 lime
2 teaspoons olive oil
1/2 teaspoon salt
1 tablespoon honey

To prepare

Combine all ingredients above and mix well

Serve as main dish. Combine with a side of sliced tomato.

Yield: 4-6 servings

1 cup cooked quinoa, prepared per package directions
1 bunch bok choy – chopped
fresh green beans
1 medium/large onion – chopped
3-4 cloves crushed garlic
2 teaspoons olive oil
1 tablespoon sesame seeds
2-3 teaspoons organic soy sauce

Saute onions and garlic in olive oil until slightly brown. Add boy choy and continue to saute. Add green beans when boy choy has begun to wilt. Saute together until desired tenderness of vegetables is reached. Recommended tenderness is for green beans to retain significant crunchiness. Add soy sauce only a few minutes before sautéing is completed, just enough to heat soy sauce. Amount of soy sauce needed is dependent on size of boy choy bunch and desired taste.

1 small to medium banana (ripe and peeled)
1 rib of celery
¼ cucumber (peeled if not organic)
1 cup of fresh or frozen pineapple
1 small handful of parsley
½ inch piece of ginger (or less if you’re new to ginger)
1-2 cups of coconut water (unpasteurized)

1 avocado (ripe, peeled and pit removed)
1 frozen small to medium banana (ripe and peeled)
1 orange (peeled and seeds removed)
½-1 cup of spinach
1-1 ½ cups of unsweetened vanilla almond milk

For a sweeter smoothie, use 1 tbsp of Grade B maple syrup, raw agave nectar, or 1 pitted medjool date

*Optional: 5-6 ice cubes

1 cup frozen or fresh pineapple
1 small to medium banana (ripe and peeled)
1 inch piece of ginger
2 handfuls of spinach
1 cup water or coconut water (unpasteurized)

1 kiwi (peeled)
¾ cup of frozen or fresh strawberries
¼- ½ cup of frozen or fresh pineapple
½ lemon (peeled and seeds removed)
2 cups of spinach
1-1 ½ cups of water or coconut water (unpasteurized)

Serve as main or dish.

Yield: 12 (1 cup) servings

• 12 cups water, divided
• 1 cup dried black beans
• 6 cloves garlic, peeled
• 1 1/2 teaspoons salt, divided
• 4 medium poblano peppers
• 2/3 cup red quinoa (use red quinoa for best color, but any color quinoa can be used)
• 3 large ears fresh corn, husked (fresh is best, but 1 large can of corn can be used)
• 6 1/2 tablespoons extra-virgin olive oil, divided
• 1 large red onion, halved and sliced
• 1 teaspoon whole cumin seeds, toasted and ground
• 1 cup crumbled cotija cheese (goat or feta cheese can be substituted)
• 1/4 cup fresh lime juice, plus 1 whole lime, cut into 12 wedges
• 2 cups cherry tomatoes, halved (if making add, add these just before serving)
• 1/2 cup cilantro leaves (if making add, add these just before serving)
• 1 avocado, thinly sliced (if making add, add these just before serving)

1. Combine 8 cups water, beans and garlic in a large saucepan. Bring to a boil over high heat. Reduce heat to a simmer and cook the beans until tender, 1 to 1 1/4 hours. Add 1/2 teaspoon salt and simmer another 10 to 15 minutes so the salt can flavor the beans. Drain and discard garlic; let cool.
2. Meanwhile, preheat broiler to high.
3. Place peppers on a baking sheet and broil 3 to 4 inches from heat source, turning often, until blistered and charred, 8 to 15 minutes total. Transfer to a paper bag and seal or place in a bowl and cover with plastic wrap. Let stand 10 minutes. Peel the peppers and discard the stems, ribs and seeds. Tear the peppers into fat strips and cut the strips in 1-inch lengths.
4. Bring 4 cups water to a boil in a medium saucepan. Add quinoa and 1/4 teaspoon salt; boil until tender but still crunchy, 10 to 14 minutes. Drain well and spread on a plate to cool.
5. Meanwhile, bring another pot of water to a boil. Add corn and cook for 3 minutes. Let cool slightly, then slice the kernels off the cobs with a sharp knife.
6. Toast cumin seeds, for best flavor, in a dry skillet over medium heat, stirring, until fragrant, about 2 minutes. Transfer to a plate to cool. Grind with a spice mill or mortar and pestle.
7. Heat 1 1/2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add onion and 1/4 teaspoon salt. Cook, stirring frequently, until limp and speckled with charred spots, 4 to 8 minutes. Stir in cumin.
8. Combine the beans, the peppers, the corn, the onion and cheese in a large bowl. Add the remaining 1/2 teaspoon salt and toss. Add the remaining 5 tablespoons oil and lime juice and toss again. Gently stir in the quinoa.
9. Just before serving, stir in the tomatoes and cilantro. Serve the salad with avocado and lime wedges.

Yield: 28 truffles

• 1 ripe avocado
• 1/3 cup dark cocoa powder
• 1 tsp vanilla extract
• 1 cup dark chocolate chips
• Optional: Almond slices, shredded coconut, or extra dark cocoa powder to top/roll truffles

1. Mash the avocado with a fork until smooth
2. Add in the cocoa powder and mix until well incorporated.  No green chunks!
3. Melt the chocolate in the microwave or over the stove.  Mix with the avocado/cocoa mix until well incorporated.  It will look like a chocolate paste
4. Refrigerate for 2 hours
5. Using a teaspoon or scoop, roll into little balls.
6. Dip into optional toppings listed above or your own creation
7. Store in fridge

• 10-15 stalks of okra
• Olive oil
• Salt
• Pepper

1. Wash and dry okra
2. Remove head
3. Cut stalks open lengthwise
4. Toss in bowl with olive oil (medium coating)
5. Season with salt and pepper to taste
6. Place in grill basket and grill for 10-15 min, until okra begins to char

• 10 stalks of okra
• 1 medium bell pepper or banana pepper
• Olive oil
• 4-6 eggs
• Salt
• Pepper

1. Wash and dry okra and pepper
2. Chop okra and pepper
3. Place in skillet with olive oil (medium coating) and saute over medium heat for 3-5 minutes (while you prepare eggs)
4. Whip eggs
5. Season with salt and pepper to taste
6. Add eggs to skillet and cook until eggs are done

• 4-5 medium or 2-3 large potatoes, sweet or white
• 1 onion
• Olive oil
• Salt
• Pepper

1. Pre-heat oven to 375
2. Heat olive oil in cast iron skillet while oven is pre-heating and you are preparing potatoes.  Use enough oil so that skillet is more than coated (2-3 tablespoons)
3. Peel and cube potatoes
4. Chop onion
5. Toss potatoes and onions with salt and pepper and light coating of olive oil (1-2 tablespoons)
6. Place potato mixture in hot skillet
7. Return to oven and cook for 15 minutes
8. Toss potatoes and return to oven for another 10-15 minutes, until potatoes reach desired tenderness.  Cooking time can be less for white potatoes.

Slaw:

• 3 cups cabbage, shredded (if you have red & green mix them in equal parts, if not all the same if fine, it’s just for color)
• 2 apples, chopped
• 2 carrots, grated
• 3 green onions, chopped
• handful of cilantro, chopped

Dressing:

• 2 tbsp olive oil
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 lime
• salt & pepper (to taste)
• dash cayenne (to taste)

1. Combine the ingredients for the slaw (add apple last, to keep it from turning brown)
2. Mix the ingredients together for the dressing, starting with the oil. Stir or shake well.
3. Add dressing to the salad, mix well
4. Chill and serve

• 1 bunch turnip roots
• 1/4c olive oil
• 2-3 tablespoons balsamic vinegar
• Italian seasoning (to taste)
• salt & pepper (to taste)

Serve with fish over sautéed turnip greens

 

 

 

 

 

1. Pre-heat oven to 425
2. Chop roots
3. In bowl, coat well with olive oil
4. Mix in vinegar and seasonings
5. Place on non-stick baking sheet
6. Bake 20-25 min, until desired tenderness

• 1 large head broccoli (or  2 smaller heads)
• 2 tablespoons minced garlic
• 1 tablespoon olive oil (maybe more depending on quantity of broccoli, you wan the pan coated with a little excess)
• 3 tablespoons water
• salt & pepper (to taste)

I prefer to cook this dish in a cast iron skillet as it provides extra crispness and charing, but  a regular sauté pan works fine

1. Chop broccoli, including stems, into desired size
2. Heat oil in skillet and add garlic
3. Cook for several minutes until garlic it toasted
4. Add broccoli
5. Saute on high 2-3 minutes
6. Reduce heat, add water
7. Cover and cook 5-8 minutes (until broccoli nears desired tenderness)
8. Uncover, return to high heat for 1-2 minutes, until broccoli is slightly toasted and water is cooked off

• 1 bunch kale
• 1-2 lemons
• 1 generous handful dried cherries or cranberries
• 1 generous handful walnuts
• Sea salt
• Olive oil

1. Chop or tear kale into small pieces (finer/smaller the better)
2. Drizzle with olive oil ( you want it coated but not soaked)
3. Add lemon juice ( I like a strong lemon taste and will use closer to 2 lemons depending on the size of bunch, but it can be tart so adjust to your taste)
4. Let stand 1 minute
5. Massage olive oil and lemon juice into kale (yes, with your hands! after about 2 minutes you will feel the kale texture soften, massage a little longer)
6. Mix in dried fruit, nuts and pinch of salt
7. Serve (it stays fresh for 1-2 days after making, and doesn’t wilt and get mushy like other salads when stored!)

• 4 butternut squash
• 1 onion
• 1 tsp minced garlic
• 4 tablespoons
• 32 oz vegetable broth
• 1 1/2 cups milk (or heavy cream)
• 1 tablespoons apple cider vinegar
• Salt
• Pepper
• Cinnamon

1. Pre-heat oven to 375
2. Place halved squash in glass baking dish with 1/8 water
3. Cook 30 minutes or until soft
4. Saute onions and garlic with 2 tablespoons of butter
5. Add squash (scooped from shell)
6. Mix in milk, broth, vinegar and remaining butter
7. Season with salt, pepper and cinnamon to taste
8. Cook 30 minutes on low heat
9. Let cool 15 min
10. Puree in blender and return to stove
11. Cook to return to desired temperature to serve

 

• Red wine vinegar
• Honey
• Salt
• Pepper

1. Combine 4 parts vinegar to 1 part honey (on a salad for 2, I use 1 cup vinegar, 1/4 cup honey)
2. Salt pepper to taste
3. Mix together well and pour over salad

 

• 1 head of cabbage, chopped
• 2 tablespoons butter
• 1/4-1/2 cup water
• Salt & Pepper

1. Place cabbage, butter and water (amount varies based on size of cabbage) in sauce pan and cover with lid.  It works best if it fits tight and cabbage is close to the top of the pan
2. Bring to boil on med-high heat.
3. Once lid begins to rattle, turn off heat.
4. Let sit for 5 minutes, or until ready to eat.
5. Salt pepper to taste, stir and serve