Heirloom Tomato Salad

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2 lbs fresh tomatoes (vary if possible use yellow and red, heirloom tomatotes make this the best)
1 clove fresh garlic
1/2 purple onion sliced into thin rings
handful fresh basil leaves
3 tbs avocado, macadamia nut or extra virgin olive oil
2 tbs apple cider vinegar
sea salt to taste
fresh ground black pepper
avocado slices
fresh local herbs ( optional)

  • Wash tomatoes. Remove green crowns.
  • Cut tomatoes into one inch chunks and place in a bowl.
  • Add chopped garlic, sliced onions, and shredded basil leaves.
  • In a small jar mix the oil, vinegar, salt and pepper. You may also add seasonal herbs, fresh mint is my favorite to the dressing, Shake and mix into tomatoes.
  • Add sliced avocado when prepared to serve.

Kale Crisps

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You won’t believe how yummy this crunchy-salty, yet nutritious snack is – it’s addicting!

1 bunch kale, torn into bite size pieces
1 tablespoon sea salt
2 tablespoons olive oil
2 cloves garlic, minced

  • Preheat broiler and move rack to middle of oven
  • Toss all ingredients into large mixing bowl
  • Mix well to coat kale with olive oil, salt and garlic
  • Spread onto baking/cookie sheet
  • Bake in broiler over for 8-9 minutes until crispy – KEEP AN EYE ON IT, it can burn easily
  • You may have to pull baking sheet from oven and redistribute kale pieces to get them evenly cooked

Honey Apple Cole Slaw

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2 cups packaged coleslaw mix (or make your own by combining chopped green and purple cabbage, shredded carrots, and maybe some orange bell pepper)
1 unpeeled tart apple, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup flaxseed oil
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon celery seed

  • In a bowl combine the coleslaw mix, apple, celery and green peppers.
  • In a small bowl, whisk remaining ingredients.
  • Pour over coleslaw and toss to coat. (PALEO)

Mini Crustless Quiche

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This is a great weekend recipe that will keep giving for much of the week ahead.

1/2 lb. nitrate-free bacon (buy “uncured” bacon) or organic sausage
1/2 cup veggies of choice (mushrooms, white onion, red pepper, spinach, scallions)
5 eggs
3/4 cup almond, rice,hemp or soy milk
Sea salt and fresh cracked black pepper to taste
Optional: Add shredded raw cheddar cheese or grated imported Parmesan 

  • Cook ½ lb. nitrate-free bacon
  • Saute ½ cup veggies of choice, seasoning to taste
  • Whisk 5 eggs and ¾ cup milk, and pour into muffin tins. (Use foil cups if desired.)
  • Add meat and veggie blend to each cup of egg mixture
  • Top with optional cheese
  • Bake at 325 degrees Fahrenheit for 25 minutes or until golden brown.
  • These can be stored in the fridge until they are ready to be eaten.

Roasted Rosemary Almonds

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1  tablespoon  finely chopped fresh rosemary
1  tablespoon  extra-virgin olive oil
1  teaspoon  chile powder
3/4  teaspoon  kosher salt
Dash of ground red pepper
1  (10-ounce) bag whole almonds (about 2 cups)

  • Preheat oven to 325°.
  • Combine all ingredients in a medium bowl; toss to coat.
  • Arrange nut mixture in a single layer on a baking sheet lined with foil.
  • Bake at 325° for 20 minutes or until lightly toasted.
  • Cool to room temperature.

Sweet Kale Salad

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This salad is safe to dress and then store. It gets better after a day or so. And yes, we know that salads don’t usually count as a snack, but this one is so tasty that you’ll be looking forward to it by mid-morning!

1 bunch kale
4 carrots, shredded
2 cups red cabbage, shredded

1/2 cup olive or grapeseed oil,
2 tablespoon Dijon mustard
2 tablespoon pure maple syrup

  • Combine salad ingredients
  • Combine dressing and work thoroughly throughout the kale mixture!

Orange Carrot Beet Salad

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Don’t be scared by the beets (they’re not the soft pickled version from grandma’s Thanksgiving). This salad will surprise you in how delicious it is; it’s also very nutritious – good for the gall bladder!

Per person:
2 carrots, shredded
1/2 beet, peeled (use vegetable peeler to take ‘skin’ off), shredded
Juice of 1 fresh orange – could extend to double portion (i.e. for two people)

  • Combine shredded carrot and beet
  • Squeeze fresh orange juice over and mix
  • If making a larger batch, put half the carrot/beet mixture, squeeze orange juice, then repeat with the other half of shredded veggies
  • Can be stored for 1-2 days refrigerated

Cool Fruit Cocktail

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slivered almonds (or nut of your choice)
1 1/2 cup strawberries, cleaned and quartered
3/4 cup fresh pineapple chunks
1 cup apples, cored and cut into chunks
1 pint blackberries
1/4 cup finely chopped mint
  • combine and enjoy!

Cashew Crunch

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This is such a delicious and nutritious topping for any salad.  It’s often described as a Raw Parmesan Cheese.  It takes only 3 minutes to make a week’s worth, including clean up.

2 cups raw cashews
1-2 cloves of raw garlic
1 teaspoon of sea salt

Place all ingredients into a food processor.
Pulse until coarsely granular (be careful to not make it too fine).

Store refrigerated in glass jar or Tupperware.