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
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.
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
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)
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)
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.
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.
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!
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!
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
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
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.