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

Kai Nation

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http://www.kaination.com/

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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!

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 :)

Educate yourself for 2011!

www.localharvest.org

www.ourlocalfoods.com

Vegetarian Burritos

Vegetarian Burritos.

2 ripe poblano peppers (halved & deseeded )

1 medium onion (sliced into 1/8ths lengthwise & separated)

3-4 large garlic cloves (still in skin)

2 ears corn on the cob (shucked & ends trimmed)

15oz canned black beans - drained & rinsed

1-2 tbsp lime juice

2 tbsp olive oil

1 tsp chili powder

2c arugula

6-8 whole wheat tortilla wraps

1/4c Salsa

Salt

Pepper

Lightly oil a tinfoil-lined baking sheet and place peppers, onion, garlic and corn spaced out, lightly sprinkled with salt and pepper. Place sheet under the broiler until the peppers begin to char slightly. Remove peppers, garlic and onion to a cutting board and rotate&return corn back to the broiler until the edge kernels start to brown. Rinse & drain black beans, place into a medium bowl. Peel and mince roasted garlic, dice onion and poblano & stir into black beans. Carefully remove corn from the cob and stir into the mixture. Add 1 tsp chili powder, 2 tbsp lime, 1 tbsp olive oil, salt & pepper to taste. Place a small handful of arugula onto a whole-wheat tortilla, spoon vegetable mixture over and add a tbsp of salsa. Fold and enjoy!

Courtesy of RVD :)