View Post

YUM Mexican Bowl

Mexican Black Beans 1 ~ 2 cans Black Beans 1 Shallot diced 1 Garlic diced 6 Cherry Tomatoes minced 1 tbs. Coriander Seeds/Cumin Seeds browned in skillet and mashed with Mortar and Pedestal 1 tbs. Chili Powder/Salt Sauté shallots, garlic in heated grapeseed oil, cook, stirring frequently 4 minutes, add the tomatoes, and spices, and simmer for 5 minutes with …

View Post

Autumn Beauty Fruit Salad

Apples Blue/Blackberries Pear Fig Blood Orange Banana Squeeze of Lime Always organic, slice, dice and arrange in beauty.  One of my favorite breakfasts is fruit salad.  Easy and full of anti-oxidants and phytonutrients.  They call it “Fruit of the Gods” for a reason.  Figs are from my organic fig tree, it seems they take forever and then they are gone, …

View Post

Summer Harvest Tomato Pasta

6 Large Heirloom Tomatoes/Cherry Tomatoes 1/2 Bunch Parsley Rallis Freeze Pressed Organic Olive Oil 1/4 Cup Vegan Basil Pesto 3 Cloves Garlic minced Salt Vegan Parmesan Wash and chop tomatoes, add in mixing bowl ingredients, let it merry for a few hours so the tomatoes soak in the flavors well.   Serve over your favorite pasta and top with your …

View Post

Summer Curry Avocado Corn Soup

3 Ears Corn shaved 1/2 Avocado 1 Red Bell Pepper 1 Bunch Cilantro 5 oz can Coconut Milk Coconut Water to thin Fresh Chives Garlic Malton Salt Curry Powder Blend and garnish with fresh herbs, and EVOO.  Rallis Raw Freeze Pressed EVOO of course! Blending soups in the summer are nutritious and an easy way to get a variety of …

View Post

Viola Beauty Banana Vanilla Smoothie

1 & 1/2 Cups Fortified Soy Milk 2 Scoops Protein Powder*  Moonjuice Adaptogen Protein 1 Tbs. Maca Powder 1 tsp. Raw Vanilla Powder 1 Tbs. Flax Seed 1 Banana 1 Pint Blueberries Blend the Soy Milk* with Powders, Flax Seed and then add fruits.   The Raw Vanilla adds great flavor to any shake, and Adaptogens are great stress relievers. …

View Post

Simplicity Summer Rose Lentil Salad

1 Head of Green leafy Lettuce 1 small head of Baby Red Romaine LENTILS 2 Cups French Green Lentils 2 Carrots, chopped largely 1 Bay Leaf 1 clove Garlic Salt Rinse Lentils and cover with water, bring them to a boil and add bay leaf, carrots, salt, garlic.  Simmer approximately 20 minutes, check for tenderness.  You do not want them …

View Post

Moroccan Tagine Veggie Tofu Buddha Bowl

Fingerling Potatoes, partially peeled and washed well 3 Carrots, peeled, washed and sliced diagonally 1 Sweet Potato Sliced 6 Cherry Tomatoes Red Onion Quartered 1/2 Red Bell Pepper Sliced Garlic Cloves Tagine spice Salt EVOO Thyme and Rosemary Sprigs Preheat oven to 450.  Coat roasting pan with a little water, garlic, and Roast the veggies, add the herbs, tagine, stirring …

View Post

That’s Hot Black Bean and Potato Breakfast Burrito

BREAKFAST POTATOES 1 bag of Gold Fingerling Potatoes, partially peeled and washed well, chopped into quarters 1/2 Onion diced 1/2 Red Pepper diced 1 Clove Garlic, minced Salt Turmeric Fresh herbs:  Thyme, Sage, Parsley Grapeseed Oil/EVOO In a large cast iron skillet cover the potatoes and boil, then simmer for 15 minutes with lid partially covering, check for doneness.  Sauté …

View Post

Summer Al Fresco of Pasta Pesto Broccoli Salad, White Bean and Wild Rice Salads

WHITE BEAN SALAD 2-3 cans Organic White Beans 1/2 Shallot diced/2 cloves garlic minced White Balsamic Vinegar EVOO Salt Fresh Herbs, Thyme, Chives, Parsley 2-3 Heirloom Tomatoes Sliced Olive Tapenade Harissa Drain and rinse the beans, put the garlic and shallot in the bottom of a shallow pan, add balsamic, salt, herbs and stir, add EVOO. Let flavors merry for …