A delicious pink pate with a hint of salmon flavor….serendipity! 2 cups raw walnuts 1 large scallion 1 red bell pepper 1 teaspoon salt Celtic Sea Salt, or Himalayan Salt are best) 2 stalks celery Combine all ingredients in a food processor and blend until smooth. Serving suggestions: This can be served on a plate… Read more
These may sound unexciting, but they are superb, and perfect for spring and summer weather. The marinated onion and portabella mushrooms give it a great flavor! – Alissa Cohen 2 very large collard leaves 1 small zucchini, shredded 1 carrot, shredded 1 avocado or guacamole (see recipe below) 1 cup sliced onion ringlets 1 cup… Read more
1 cup sunflower seeds, sprouted 1/2 cup buckwheat groats, sprouted 1 small sweet onion, quartered 1 large apple, cored and cut into 1 1/2” pieces 4 stalks celery, cut into 1 1/2” pieces 1 clove garlic, thinly sliced, removing core 1 Tablespoon chickpea miso or 1 teaspoon Himalayan salt Place the above ingredients in the… Read more
This combination of vegetables is particularly tasty as a topping for zucchini pasta or simply on its own. I cup Orange Miso Marinade. See it here I cup chopped zucchini 1 cup chopped bell pepper (any color) ½ cup diced onion 1 cup mushrooms, stemmed and diced 1 cup chopped asparagus Combine Orange Miso Marinade,… Read more
1 large avocado 1 tomato chopped 1 heart romaine lettuce 1 Tbs. fresh lemon juice ½ cucumber, chopped A handful of clover sprouts Cayenne pepper to taste 1 Tbs. sweet onion Slice the avocado lengthwise and remove the pit. Scoop out the green avocado flesh and add it to a medium-size mixing bowl. Add the… Read more
Proof that dinner doesn’t have to be complicated to be a success. A member of the cabbage family and high in vitamins C, A, and K, and minerals such as calcium, potassium, and sodium. It also contains the disease-fighting phytonutrients know as flavonoids. It improves digestion and heart health It is also a well-known cancer discourager… Read more
2 cups fresh, ripe tomatoes 1 chile, seeded & diced (use Serrano or jalapeño) 2 limes, juiced 1/4 cup fresh cilantro, chopped 1/4 cup red onion, diced a generous pinch of sea salt freshly cracked pepper to taste You can either chop all ingredients by hand, or use a food processor if you prefer your… Read more
For the Salad: 2 cups diced jicama 1/4 cup diced yellow pepper 1/4 cup diced celery 1 tbsp minced fresh rosemary 2 tbsp minced green olives 1/4 avocado, mashed 1/2 red onion, thinly sliced fresh parsley, for garnish For the Dressing: 2 tbsp. tahini 1/4 tsp cumin 1 1/2 tbsp fresh lemon juice 2 tbsp… Read more
Broccoli is loaded with detoxifying antioxidants and is rich in anti-inflammatory phytonutrients, as well as omega 3 fatty acids. ¼ cup almonds ¾ cup water 2 Tbs avocado 4 Tbs raw apple cider vinegar 1 tsp sea salt 1/4 cup olive oil 2 Tbs agave or coconut nectar 8 cups broccoli, chopped 1/2 cup onion, chopped 1… Read more
This simple salad is a wonderful addition to the fall and winter menu. The freshness and crunch of the fennel is a great balance for the very heavy, hearty dishes of the season. Serves about 6, more if you put it on a bed of greens. 1 fennel bulb, thinly sliced 2 apples (gala, fuji,… Read more