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.
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
4 cups organic vegetable broth
1 cup organic cornmeal
1/2 tsp garlic powder
3 T organic nutritional yeast
salt and pepper, to taste
Bring vegetable broth to a slow simmer; stir in cornmeal; cook over low heat for 15 minutes, stirring frequently and scraping the bottom to avoid burning. Cornmeal is done cooking when it is smooth and thick. Stir in remaining ingredients before removing from heat; spray a pizza pan with non-stick cooking spray; pour polenta onto pan. Using the back of a large spoon, spread polenta out to about 1/3 of an inch thickness; refrigerate 15 minutes to firm.
Sauce (can use organic, non-fat pizza sauce or homemade)
9 large organic Roma tomatoes
8 fresh basil leaves or 1/2 t. dried basil
5 cloves garlic, whole
3/4 t. salt
Freshly ground black pepper
Blend in a food processor until pureed; spread generously over crust, covering the surface completely. Refrigerate remaining sauce for future use.
Toppings
½ organic red bell pepper, diced
1/2 organic yellow bell pepper, diced
1 small organic zucchini squash, diced
6 or 7 organic button mushrooms, diced
1/4 to 1/2 small red onion, diced
½ cup organic nutritional yeast
Salt and pepper to taste
Sprinkle vegetables over the sauce; season lightly with salt and pepper; sprinkle nutritional yeast on top. Broil pizza 3″ from the broiler for 5 to 8 minutes. 1 medium sized head of organic cauliflower (about 3 cups after “riced”)
1 tsp sea salt
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder or minced fresh garlic
2 T almond meal
2 T organic nutritional yeast
1/2 tablespoon olive oil
1 free range organic egg
a few shakes of crushed red pepper
Place a pizza stone or baking sheet in the oven and heat to 450 degrees. Spray a large piece of parchment paper with nonstick spray.
Wash and thoroughly dry cauliflower, “rice” florets in food processor for about 30 until it looks like pieces about the size of rice. Microwave for 4 minutes, let cool enough to squeeze in a clean dish towel or cheese cloth. Keep squeezing until all the liquid is removed that you can get out of it.
Thoroughly mix cauliflower with remaining ingredients then form a pizza crust on parchment paper to your desired thickness. Slide onto hot baking sheet and bake 20-30 minutes, or until edges look crispy and golden brown.
While crust is baking, stir fry any toppings you like – onions, peppers, mushrooms, etc. Top crust with your favorite sauce and toppings and return to oven for 5-7 minutes until thoroughly heated.
2 tubes organic polenta, each cut into six 1/2″ slices
2 cups onion, chopped into large pieces
8 garlic cloves, chopped
32 organic green olives w/pimentos, chopped
2 large organic tomatos, seeds removed and cut into large pieces
2 C fresh or canned organic mushrooms
1 T organic lemon juice
1 T organic balsamic vinegar
1 cup organic nutritional yeast, or to taste
2 tsp basil
1 tsp oregano
Sea salt and freshly ground black pepper, to taste
Spray a frying pan with non-stick cooking spray and brown polenta rounds on each side; remove from pan. Stir fry onion, garlic and olives for 5 minutes; add tomato, mushrooms, lemon juice, and vinegar. Heat for a few minutes more or until tomatoes begin to soften and release their juices; add nutritional yeast, herbs and spices; cook 2-3 minutes. Lay three rounds of polenta on each plate and spoon veggie mixture over the rounds.
½ cup onions, finely chopped
½ cup organic red bell pepper, finely chopped
3 gloves of garlic, minced
1 package organic firm tofu, drained and diced
1 1/2 cups organic whole kernel corn
1/4 tsp chili powder
1/8 tsp cayenne pepper
½ tsp black pepper
1/4 cup organic soy sauce
1 T organic balsamic vinegar
Organic bib lettuce or organic romaine lettuce leaves
2 whole organic avocados, thinly sliced
Organic bean sprouts
Sauté all ingredients (except corn, lettuce leaves, avocados and bean sprouts) until most liquid is gone and veggies are tender; break tofu up into very small pieces (will look like scrambled eggs). Add corn and heat thoroughly.
Pile mixture inside lettuce; top with avocado and bean sprouts. For a less messy meal, this can also be served as a salad on top of a bed of lettuce and topped avocados and bean sprouts.
