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Ingredients

1 cup Quinoa
1 cucumber, peeled or 4 small persian cucumbers, unpeeled, diced
3 small sweet peppers - red, yellow, orange - sliced thin
4 small radish, sliced thin
2 stalks celery, sliced thin
3/4 cup fresh parsley, chopped
1 carrot, peeled and grated
1/4 cup olive oil, or more as needed
1/8 cup rice vinegar, or more as needed
1/8 cup lemon juice, or more as needed
1 teaspoon thyme
1/8 teaspoon kelp
dash of sea salt
dash of black pepper, ground

Bring cup of quinoa and two cups of water to a boil. Add a dash of sea salt. Lower heat to low. Simmer until all water is absorbed and quinoa is fluffy. Transfer to large bowl to cool and refrigerate until chilled throughout.

Prep all veggies as indicated and add to chilled quinoa.

Combine olive oil, rice vinegar, lemon juice, thyme, and kelp in a small bowl. Whisk until creamy (about 2 minutes). Pour over chilled quinoa and veggies. Add dash of sea salt and ground pepper. Gently toss to mix flavors. Refrigerate for 1 hour. 

Enjoy! Serve as a side dish to meat/poultry/fish or as main dish with a side of bread or crackers and hummus/bean dip, etc.

*Quinoa is an amazing whole grain. It is one of the few non-animal sources that supplies a complete protein, making it an excellent choice for vegans or those reducing animal products from their diets. In addition, this little grain is an excellent source of manganese, magnesium, iron, copper and phosphorous, making it a valuable addition for persons managing high cholesterol, atherosclerosis, migraines, and diabetes. 

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INGREDIENTS

1 frozen banana

1 cup pureed pumpkin (raw or canned)

1 cup almond or coconut milk

½ cup carrot juice

½ - 1 teaspoon ground vanilla bean OR ½ teaspoon extract

½ teaspoon minced ginger OR ¼ teaspoon ground ginger

1 teaspoon cinnamon

¼ teaspoon allspice + ¼ teaspoon nutmeg OR ½ teaspoon pumpkin pie spice

Sweetener: 1/2 cup soaked dates OR 1-2 tablespoons honey or agave

Place all ingredients in a high-powered blender.

Blend. Serves 2 or 3.

TIP: to make the smoothie creamier, blend in the frozen banana after initial blending of other ingredients.

1/2 cup extra-virgin olive oil
1/4 cider vinegar
2 cloves garlic minced
1-3 teaspoons chipotle peppers in adobo sauce*, pureed OR 1-3 teaspoons Thai green curry sauce

Combine oil, vinegar and garlic in a jar, cover and shake well to blend. 

Add pureed chipotles or green curry sauce, starting with one teaspoon and increasing to taste.

To serve, drizzle over fish or greens or salad (and toss gently). 

Makes about 1 cup.

*Chipotle in Adobo Sauce

Adobo is a sauce or marinade made popular in kitchens throughout Central and South Americas. Commercial chipotle in adobo sauce may be high in sodium or contain other undesirable ingredients. You can easily make a simplified version in your kitchen:

7-10 medium dried chipotle peppers, stems removed

1/3 cup onion, sliced
5 tablespoons cider vinegar
2 cloves garlic
1/4 cup tomato paste
1/4 teaspoon salt
3 cups of water

Simmer all the ingredients over very low heat, covered, for 60 to 90 minutes.
Puree.

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2-3 leaves kale or other leafy green

1 cup of seedless red grapes

1 apple of your choice

1/8 teaspoon of cinnamon

1 teaspoon spirulina or other green powder*

1 teaspoon of honey (or raw agave or green stevia)

1 teaspoon of coconut oil

1 cup of water, if/as needed

*Recommendations for these ingredients are on the printed recipe.

Place all ingredients in a high-powered blender, adjusting coconut water as needed to get desired consistency.

Blend.

Serves 2.

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1 Kiwi, peeled

1/2 Gala Apple (or other sweet variety)

¼ cup Sunflower seeds

¼ cup Hemp seeds

1 teaspoon Wheat grass (powder)*

½ teaspoon Spirulina (powder)

1 tablespoon Maca (powder)

2 capsules Holy Basil (opened and emptied)*

1 teaspoon Coconut butter*

2 cups Coconut water

*Recommendations for these ingredients are on the printed recipe.

Place all ingredients in a high-powered blender, adjusting coconut water as needed to get desired consistency.

Blend.

Serves 2 or 3.

Learn more about the nutritional value, potential health benefits and shopping tips.

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2 small Apricots

1/2 Banana

1 Mango, pitted

Kale, Collards, Mustard greens, Turnip greens (any combo)*

1/4 cup Cranberries, dried

1/4 cup Blackstrap molasses

1 tablespoon Maca (powder)

2 cups Coconut water

Place all ingredients in a high-powered blender.
Add coconut water as needed to get desired consistency.
Blend.
Serves 2 or 3.

*I sometimes use Trader Joe's Southern Greens Mix which has all 4 greens mentioned.

1 small onion, diced
2 garlic cloves, crushed
1 cup crimini or portabella mushrooms, chopped
1/2 cup shelled edamame, frozen or fresh
5 cups greens mix (kale, collards, mustard, and turnip), washed and chopped
1 cup water
1 tablespoon olive oil
1 tablespoon fresh herb seasonings of your choice

Heat oil in a 4-quart skillet (you'll need a skillet with a lid).
Add onion and garlic, stir and saute for a few minutes.
Add mushrooms and edamame, stir and continue sauteing.
Add greens and push down to fit into pot.
Sprinkle herbs on top.
Place lid on and allow to cook down for 2 minutes.
Add water as need to steam greens.
Cook, covered, for about 5 minutes.
Serves 2-3 hearty portions.

Serves 4

*Feel free to use any vegetables you have on hand!

 2 tablespoons olive oil
1 medium leek
1 medium sweet potato
1 medium zucchini
1 rib of celery
½ small yellow pepper
2 teaspoons curry
2 teaspoons cumin
1/3 cup uncooked white quinoa
2 cups water
1 teaspoon sea salt
1 cinnamon stick
2/3 cup cooked kidney beans
½ cup light coconut milk
fresh parsley or cilantro

Cut vegetables for a stew into medium to large pieces.
Heat a heavy bottom soup or casserole pot.
Add the oil and the leak.
When the leak is shiny, mix in the next vegetable and allow time for each to seal.
Mix ground spices into the vegetables.
Mix the quinoa with the vegetables, and then add water, salt, cinnamon, beans, and coconut milk.
Cover and simmer until quinoa drinks up the liquid, and vegetables are soft.
If desired, remove the cinnamon, blend, 1/3 of the stew and add back to the pot.
Garnish with chopped cilantro or parsley.

*I've also used cauliflower, red beans, ginger, sweet pepper, edamame, yams, garlic and carrots.

You'll find another quinoa recipe here.

Yield: 1 serving

1 ripe mango, peeled and cubed
1/2 ripe avocado, peeled and cubed
2 teaspoons red onion, minced
1 teaspoon fresh cilantro, minced
1 teaspoon fresh lime juice
1/4 teaspoon jalapeno chile, minced or dash of cayenne
2 cups mesclun or shredded romaine lettuce
2 tablespoons Lime Herb Dressing

Place mango, avocado, red onion, cilantro, lime juice, and shile in a mixing bowl and toss gently.
Arrange the lettuce on a plate and drizzle with the Lime Herb Dressing.
Using a rubber spatula. mound the mango-avocado mixture in the center of the plate.
Serve immediately.