Skip to Content

Category: Lunch & Dinner

Amazing Tomato Salad with Fresh Basil and Avocado

October 20, 2013

Amazing Tomato Salad with Fresh Basil: Ingredients 2 large heirloom tomatoes 1 handful cherry tomatoes 1 handful husk tomatoes 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1/4 ripe avocado Fresh basil to taste Salt and pepper to taste Cut up tomatoes into relatively even chunks, place in bowl Cut cherry tomatoes in half, place

Quinoa Polenta

October 20, 2013

Quinoa Polenta: Ingredients Olive oil to grease pan 1 roll of Ancient Harvest Organic Quinoa Polenta Salt and pepper to taste Cut the polenta into thin even slices and fry over a medium low heat flipping until both sides are golden brown Make sure the pan doesn’t get dry or the polenta will stick and

Tah Tsai (Tatsoi) with Fried Bacon

October 20, 2013

Tah Tsai (Tatsoi) with Fried Bacon:  Ingredients 1 bunch tah tsai  1 package Applegate Farm bacon or other quality brand 1 medium size or 1/2 large white onion Approx. 10 -12 mushrooms or 1 container 2-3 cloves garlic 1 teaspoon olive oil 2 tablespoons tamari (gluten free soy sauce) Rinse tah tsai and remove larger

Shallot Vinaigrette and Perfect Fall Salad

October 10, 2013

Shallot Vinaigrette: Ingredients 1 medium, or 1/2 large shallot 2 tablespoons dijon mustard 4 tablespoons apple cider vinegar 1 tablespoon raw honey 1/2 cup olive oil Pinch of curry powder Salt and parsley to taste  Place all ingredients in a Vitamix or other high powered blender (but the Vitamix sure does make it smooth). Turn

Applicious Kale Salad

October 4, 2013

Applicious Kale Salad: Ingredients 4 large kale leaves 2 tablespoons sunflower seeds 1 tablespoon chia seeds 1/2 apple 1 tablespoon apple cider vinegar Olive oil Pepper to taste 1 teaspoon course ground sea salt Rinse  Kale leaves and dry with paper towel, or soak then spin to dry using a salad spinner. Place kale in

Lovely Red Lentils

October 4, 2013

Lovely Red Lentils: Ingredients 1 cup red lentils 1.5 cups water (if you soak lentils) 2 cups water if you don’t 2 tablespoons tamari (gluten free soy sauce) 2 tablespoons nutritional yeast Paprika, red pepper flakes, and curry to taste Soak the lentils for 6-8 hours or overnight, I usually soak it with seaweed to add

Coconutty Quinoa

October 4, 2013

Coconutty Quinoa: Ingredients 1 cup quinoa 1 can coconut milk 1 tablespoon chia seeds Curry and salt to taste 1/4 cup coconut shavings  Easier than anything! Soak Quinoa for up to 2 hours, I usually soak it with seaweed to add in minerals and help  break it down, rinsing is also fine, either way, drain

Simple Salmon

October 4, 2013

Simple Salmon:  Ingredients 2 teaspoons olive oil 1/2 lemon Salt and pepper to taste Basil and parsley to taste 12 oz. wild Alaskan salmon fillet Lightly coat a pan with olive oil or coconut oil (you only need a little but make sure to coat the whole surface so the fish doesn’t stick) then turn