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Tuesday, March 15, 2011
Chickpea, Tomato and Cucumber Salad
This is a quick refreshing salad that is great for a summer day :)
1 can of chickpeas, drained
2 Tomatoes scooped and chopped (you only want the firm outsides)
1 small cucumber peeled and chopped
1 Scallion, chopped
1 minced garlic clove
3 large mint leaves finely chopped
1 tablespoon of lemon juice
Drizzle of olive oil
salt and pepper to taste
Combine everything in a bowl and place in the fridge for an hour. I enjoy serving this with a pitcher of water with cucumber slices in it.
1 can of chickpeas, drained
2 Tomatoes scooped and chopped (you only want the firm outsides)
1 small cucumber peeled and chopped
1 Scallion, chopped
1 minced garlic clove
3 large mint leaves finely chopped
1 tablespoon of lemon juice
Drizzle of olive oil
salt and pepper to taste
Combine everything in a bowl and place in the fridge for an hour. I enjoy serving this with a pitcher of water with cucumber slices in it.
Monday, February 28, 2011
Sea Vegetables
Sea Vegetables (Spirulina - kelp - Chlorella) have been acknowledged as a detoxifyer, a balanced nourishment and a miraculous healing plant. They empower immune system function and have been credited with increasing energy, improving general well being and accelerating wound healing. They contain such minerals and vitamins as:
Selenium
Boron
Chromium
Vitamin A
Vitamin E
Vitamin C
B12
Selenium
Boron
Chromium
Vitamin A
Vitamin E
Vitamin C
B12
Monday, February 21, 2011
Monday, February 7, 2011
Monday, January 31, 2011
Faux Chicken Salad.
8 Morningstar frozen Chik’n Strips
1/3 red onion, cut into 1-2inch long strips
1 tsp – 1 tbsp olive oil
Sea salt + pepper to taste
(slice onion into strips, add Chik’n and oil + Salt + pepper on the cutting board, before laying single-layered onto griddle pan our sauté pan preheated under medium heat. Cook Chik’n + red onions until dark sear lines show, turning to add color to each side).
Dressing:
Tsp fresh garlic
Tsp sea salt
Tbsp white wine
Tbsp dijon mustard
Tbsp balsamic vinegar
Tsp lemon juice
Pinch red pepper flake, pepper, sugar
Tbsp hard cheese
1-2 tbsp oil
Mince 2 small/1 large clove of garlic, place into small mixing bowl. Add 1 tsp of sea salt and mash into a paste in the bowl with the back of a spoon. Add 1 tbsp of white wine and microwave for 30 sec. Stir in (following measurements to taste:) 1 tbsp Dijon mustard, 1 tbsp balsamic vinegar, 1 tsp lemon juice, ½ tsp red pepper flake, ½ tsp pepper, 1 tbsp hard cheese and emulsify with 1-2 tbsp quality olive oil.
Prepare bed of mixed greens on dinner plate, add 4-5 pickled peppers/jalapeños (or pepperocinis), mincing one to add to bed of greens. Place grilled Chik’n and red onion over bed of greens. Add 1 tbsp grated Parmesan/Romano or blend cheese (or other flavorful cheese) and dress with pre-made dressing. Serve and enjoy!
1/3 red onion, cut into 1-2inch long strips
1 tsp – 1 tbsp olive oil
Sea salt + pepper to taste
(slice onion into strips, add Chik’n and oil + Salt + pepper on the cutting board, before laying single-layered onto griddle pan our sauté pan preheated under medium heat. Cook Chik’n + red onions until dark sear lines show, turning to add color to each side).
Dressing:
Tsp fresh garlic
Tsp sea salt
Tbsp white wine
Tbsp dijon mustard
Tbsp balsamic vinegar
Tsp lemon juice
Pinch red pepper flake, pepper, sugar
Tbsp hard cheese
1-2 tbsp oil
Mince 2 small/1 large clove of garlic, place into small mixing bowl. Add 1 tsp of sea salt and mash into a paste in the bowl with the back of a spoon. Add 1 tbsp of white wine and microwave for 30 sec. Stir in (following measurements to taste:) 1 tbsp Dijon mustard, 1 tbsp balsamic vinegar, 1 tsp lemon juice, ½ tsp red pepper flake, ½ tsp pepper, 1 tbsp hard cheese and emulsify with 1-2 tbsp quality olive oil.
Prepare bed of mixed greens on dinner plate, add 4-5 pickled peppers/jalapeños (or pepperocinis), mincing one to add to bed of greens. Place grilled Chik’n and red onion over bed of greens. Add 1 tbsp grated Parmesan/Romano or blend cheese (or other flavorful cheese) and dress with pre-made dressing. Serve and enjoy!
Thursday, January 6, 2011
Millet with Corn and Arugula
1 cup millet
1 sliced ripe avocado
2 cups arugula
1 cup fresh corn kernels
juice from one lemon
2 tablespoons olive oil
pinch of sea salt and black pepper
Prepare millet as directions say on bag or box. Let cool. Combine all ingredients (except arugula and avocado) in a serving bowl. Layer arugula and avocado over millet mixture and enjoy :)
1 sliced ripe avocado
2 cups arugula
1 cup fresh corn kernels
juice from one lemon
2 tablespoons olive oil
pinch of sea salt and black pepper
Prepare millet as directions say on bag or box. Let cool. Combine all ingredients (except arugula and avocado) in a serving bowl. Layer arugula and avocado over millet mixture and enjoy :)
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