Month: March 2015

2 Cups organic quinoa, rinsed thoroughly before cooking 

4 Cups organic vegetable broth

Dice the following into very small pieces:

1 Cup organic red pepper

1/2 Cup organic green pepper

1 Cup orgainic cucumber

1/2 Cup green onion

1/2 Cup red onion

1/4 Cup black olive

6 oz organic feta cheese (reduced fat)

Dressing:

1/2 Cup organic lemon juice

1 T minced garlic

1 tsp basil

1 tsp oregano

1 tsp pepper

Bring quinoa in vegetable broth to a boil then cover and simmer for 15-20 minutes until all broth is absorbed and quinoa is fluffy; let cool. Blend all dressing ingredients together in a food processor. Mix quinoa with diced vegetables; sprinkle with cheese and top with dressing.

4-5 large organic beets

1 organic orange, peeled and cut into segments

2 organic apples, chopped

2 bunches organic spinach or other salad greens

2 T organic sunflower or organic chia seeds (optional)

Fat free raspberry vinaigrette dressing

Cover the beets with water and bring to a boil; reduce heat and simmer and cook for about 20 minutes or until soft; remove from water and allow to cool; cut into thin slices. Toss beets, oranges and apples together; serve over salad greens, sprinkle with seeds and top with dressing.

2 cups cooked organic brown rice

1 medium organic zucchini, halved lengthwise, then sliced

1/2 pound asparagus, trimmed, blanched, and cut into 1 1/2-inch pieces

1 cup organic baby spinach, finely chopped

1/2 cup parsley, finely chopped

Juice of 1 large organic lemon

2 T water

Salt and pepper to taste

Combine rice, zucchini, asparagus, spinach, and parsley in a large salad bowl. With a small whisk, combine lemon juice, water, salt and pepper; drizzle over rice salad and toss gently.

4 Cups cooked organic quinoa, fluffed and cooled (Be sure to rinse quinoa thoroughly before cooking to prevent bitterness)

1 Cup organic cucumber, peeled and diced

1 Cup organic tomato, finely chopped

1 jalapeno pepper, seeded and diced

¼ Cup scallions, thinly sliced

2/3 Cup fresh parsley, minced

1/3 Cup fresh mint, minced

3 T organic lime juice

½ tsp salt, or to taste

1/8 tsp ground pepper

Organic baby spinach

1 ripe avocado, peeled, pitted, and diced

In a large bowl, combine the quinoa, cucumber, tomatoes, jalapeno, scallions, parsley, and mint. In a small bowl, wisk together the lime juice, salt, and pepper; pour the dressing over the quinoa mixture and toss to coat the grains and vegetables thoroughly. Taste and add more lime juice or salt as needed. Spoon quinoa/veggie mixture over a bed of spinach on individual plates; garnish individual servings with avocado.

1 lbs. organic zucchini, thinly sliced

Juice 1 organic lemon

4 T finely chopped fresh basil

Salt and pepper to taste

Fresh organic spinach or organic salad greens

Combined all ingredients and serve over spinach or greens.

3 – 4 organic portabella mushrooms, stems removed and sliced into strips

1 T organic soy sauce

2 T organic balsamic vinegar

1 T organic lemon juice

½ tsp black pepper

2 cloves garlic, minced

1 organic red or organic yellow bell pepper, diced

1 small onion, chopped

2 bunches organic arugula or organic spinach

Combine the mushrooms, soy sauce, vinegar, lemon juice and pepper; let marinate at least 15 minutes.

In a large skillet, sauté onions until almost translucent; add the mushrooms, garlic and peppers and stir fry for 5 minutes; remove from heat, and toss with the spinach or arugula; then serve.

Salad:

4 cups organic baby arugula

1 15-ounce can organic cannellini beans

1 14-ounce can water-packed organic artichoke hearts

1 7-ounce jar organic roasted red peppers

1 cup organic grape tomatoes, halved

For the Dressing:

1/4 cup organic lemon juice

1 tbsp water

1/2 tsp dried oregano

Freshly ground black pepper

Arrange arugula on 4 salad plates. Rinse and drain cannellini beans and divide between the 4 plates. Drain artichoke hearts and cut vertically into quarters; arrange on the four plates. Cut roasted peppers into strips and add to salads; finish with the tomatoes.

For the dressing, whisk lemon, water, oregano and pepper and drizzle a little over each plate.