Zucchini Spaghetti

1 Large Zucchini
1 Recipe of Red Sauce
Chopped Basil

Slice your zucchini with a type of julienne slicer or Paderno World Cuisine Vegetable Slicer. Top with red sauce and any other favorite spaghetti toppings.

Broccoli Salad

This is nondairy for those who do without. I think this is best on day 3, yum.

4 cups small Broccoli Florets
2 stalks Celery, chopped
1 1/2 cups Grapes, halved
1 cup Raisins
1/4 cup raw Sunflower Seeds
1 tablespoon Shallots, minced
1/2 cup Veganaise
3 tablespoons Agave or Honey
1 tablespoon Raw Apple Cider Vinegar

In a large bowl combine first six ingredients.

In a small bowl combine veganaise, agave, and vinegar. Whisk until creamy. Pour over broccoli mixture and toss well. For best results chill overnight or for 6-8 hours.

Tabouli

This recipe is from my mom. It may not look it but it is addicting; very yummy and easy to eat. For me the millet really makes this dish.

1 cup Quinoa
1 cup Millet
1 cup Parsley, snipped
1/2 cup Scallions, chopped
1/4 cup Dill, snipped
1 Cucumber, peeled and chopped
1/4 cup Basil, snipped
1/2 cup Lemon juice
1/4 cup Extra Virgin Olive Oil
1 clove Garlic, minced
1/2 teaspoon Real Salt

Cook quinoa and millet in separate pans, as the millet takes longer to cook. Cook each according to package directions. In a large bowl combine cooked quinoa and millet. Add next five ingredients through basil and set aside. In a small bowl mix all other ingredients and pour over tabouli. Serve.

You can also add 1 large tomato chopped if you like.

Cauliflower Caviar Salad

You won't even know your eating cauliflower. I call it caviar because it is salty and uniquely good.

1 Cauliflower head
1 tablespoon Extra Virgin Olive Oil
3 teaspoons Cumin
2 teaspoons Turmeric
1 small Yellow Onion, minced
1 cup Water
1/4 cup Parsley, chopped
3 tablespoons fresh Dill, chopped
1-2 Garlic gloves, minced
1/2 cup Pine Nuts
7 tablespoons Sun-dried Julienne Sliced Tomatoes, chopped
Juice from 1 Lemon
Braggs Liquid Aminos to taste

Slice cauliflower head into small florets. In a food processor or Vita Mix Blender, process cauliflower into a couscous like texture. Set aside.

In a large saute pan warm oil, cumin, and turmeric for 2 minutes. Add onion and mix together. Add cauliflower and water; fold cauliflower, water, and onion together. Add remaining ingredients and fold until incorporated. Serve either warm or cold.

Tortilla Soup

Restaraunt style tortilla soup. So delicious and easy to make. One of my favorites.

2 medium Carrots, peeled and chopped in large chunks
2 Celery stalks, chopped in large chunks
1 small Yellow Onion
1 Red Bell Pepper, sliced
1 cup Kale, chopped
1 Garlic, minced
4 cups Vegetable Broth
2 Firm Tomatoes (like Roma), diced
2 teaspoons Cumin
1 teaspoon Paprika
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 1/2 teaspoons Real Salt or Himilayan Salt
1/4 teaspoon Mexican Seasoning
1/4 teaspoon The Zip (Spice Hunter)
1 tablespoon Agave

Corn Tortilla Chips, non-GMO
Cilantro

In a Vita Mix blender or food processor put all ingredients except diced tomatoes. Blend on high for 1-2 minutes. Then pour soup into a large soup pot. Add tomatoes and simmer on medium low until hot. Crumble tortilla chips over soup and top with cilantro. Serve with other favorite toppings:

Some of mine- avocado chunks, corn (non-GMO), olives, rice, black beans, cilantro

For a more tortilla-y soup, process tortilla chips in with soup ingredients while blending. Then also crumble more tortilla chips on top of soup when you serve it.

Honey-Lemon Grilled Asparagus

This too was given to me from my brother-in-law, Ray. I've changed it a little to make it slightly more healthy but it is almost the same as his. Great for grilling season. The above asparagus had to be broiled for dinner instead of grilled because we were out of propane. I was totally bummed out. It is amazing grilled!

1 bunch of Asparagus, about 1 lb.
4 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
Juice from 1 Lemon or 2 Limes
2 tablespoons honey
1 teaspoon Real Salt (you can reduce by half)
1/2 cup Pine Nuts
Crumbled Goat Cheese, optional

Marinate asparagus in 2 tablespoons olive oil and balsamic vinegar. Set aside.

In a small skillet on low heat cook lemon juice through pine nuts. Cook until honey is incorporated and pine nuts are warm.

Grill asparagus on medium high heat for about 5-10 minutes depending on grill. Asparagus should have a slight char look.

When the asparagus is done pour the lemon-honey mixture over the top of asparagus and coat well. Top with goat cheese and serve immediately.

Apple Green Salad with Arugula and Lemon-Shallot Dressing

This makes for a nice lightly sweet salad

6-8 cups Lettuce ( I used romaine and heirloom lettuces)
1 cup Arugula, torn
1 medium Gala/Fuji Apple

Dressing:

1/2 cup shallots, minced
4 tablespoons Extra Virgin Olive Oil
4 tablespoons Raw Apple Cider Vinegar
1/2 teaspoon Real Salt
1/2 teaspoon White Pepper
1 tablespoon Agave

Wash and spin dry lettuce and arugula, set aside. Make dressing by combing all dressing ingredients in a small mixing bowl. Thinly slice apple and immediately place into the dressing. Coat all the apple slices in the dressing. Pour dressing mixture over the lettuce. Serve immediately.

Vegetarian Chili

This makes for a very large batch! You can freeze for later or store for leftovers. This would also make for a nice gift in a quart jar for a neighbor.

2 tsp Extra Virgin Olive Oil
1 large Yellow/White Onion
3 tsp Cumin
1/4 tsp Crushed Red Pepper
1 tsp Paprika
1 tsp Real Salt/Himalayan Salt
5 Garlic Cloves, minced
4 cups Organic Vegetable Broth
2 cups Roasted Red Bell Peppers (you can buy it in a jar or make your own), chopped
1 medium sized Butternut Squash, peeled and cubed (1/2 inch), about 2 cups
4 cups Stewed Tomatoes (I use my mom's homemade stewed tomatoes, yum!)
1 (15 oz) can Pinto Beans, drained and rinsed
1 (15 oz) can Red Kidney Beans, drained and rinsed
1 (15oz) can Cannellini Beans, drained and rinsed
2 stalks of Green Onion, thinly sliced

In a Dutch oven over low heat add oil and warm. Add onion and cook for 5 minutes. Add cumin and next 4 ingredients, through the minced garlic. Cook another 2 minutes. Add the rest of the ingredients and simmer for 30 minutes or until the squash is tender. For a thicker chili simmer uncovered. For more of a stew like dish simmer covered with a lid. Sprinkle with green onions. I also like to add avocado chunks too.

Roasted Potato Salad

6-8 medium Red Potatoes, sliced and chopped to bite size
1 medium Onion, diced
Extra Virgin Olive Oil
Favorite spices for roasting
Real Salt
1/2 cup Cucumber, finely chopped
2 Tb Green Onion, sliced (about one stalk)
1 Garlic clove, minced
1/2 cup Vegenaise

Preheat oven to 450 degrees.

Combine first five ingredients in a large bowl. Spread potato mixture onto a jelly roll like pan (this is when I like to salt the potatoes again), and roast at 450 degrees for 15-20 minutes. When done and lightly browned on edges remove from oven and cool. Place potato mixture in a bowl and finish the cooling process in the refridgerator.

When completely cooled, add the remaining ingredients and mix thoroughly. Serve or chill until ready to serve.

Roasted Veggies

This was one yummy dinner!

I will list the veggies I used this time but you can always put in your own favorite veggies. We often use cherry tomatoes too.

3 medium sized Beets, reserve beet greens and stems for another time
1 yellow Onion, sliced
3-4 Zuchinnis, sliced thick
3-4 medium sized Carrots, peeled and sliced lengthwise
6 small Red Potatoes, quartered and sliced
2-4 Tb Extra Virgin Olive Oil
1-2 cloves Garlic, minced (optional)
1-2 Tb of your Favorite seasoning, I used an Herb de Province combination
Real Salt or Himalayan Salt

Preheat oven to 450 degrees.

Chop and slice all veggies to be thick but bite size. In a large mixing bowl combine all ingredients and mix thoroughly making sure all veggies are coated in oil and seasoning.

Dump veggie mix onto a cookie or jelly roll pan and spread them out, creating one layer of prepared veggies. Put pan in preheated oven and cook for 2o minutes or until lightly browned on edges.

Best Ever Cabbage

This was one yummy dinner! Take note that the cabbage still has body to it. In other words, don't over cook the cabbage!

This recipe was given to me by this wonderful women and contributor on Simply Healthful. I also used a Meyer lemon that was locally grown. To achieve Best Ever Cabbage I would suggest doing the same!

1 head of Cabbage, sliced and washed
1 tsp fresh Thyme
1/2 tsp Marjoram
1/2 tsp Rosemary, fresh or dried
1 clove of Garlic, minced (optional)
Juice from 1/2 Lemon
Extra Virgin Olive Oil

In a large skillet put 1 tsp oil and turn heat to medium. Add cabbage and all other ingredients except for the lemon juice; sauté for about 3 minutes until cabbage is just barely beginning to wilt. Turn off heat and sprikle lemon juice on top of cabbage. Season with pepper and Real Salt or Himalayan salt to taste.

Lime Cilantro Black Beans

I love this in a "Mexican" salad similar to Cafe Rio's salads without the cheese and corn tortilla chips.

2 cups dry Black Beans, rinsed and sorted
1 yellow or white Onion, diced
2 tsp Extra Virgin Olive Oil
1 Tb Real Salt or Himilayan Salt
1 Tb fresh Lime Juice
2 Tb freshly chopped Cilantro

In a slow cooker cover rinsed beans with 6 cups water and cook on low setting for 8 or 9 hours. After they have cooked for 8 hours check beans by tasting to see if they are soft and done. If done, turn slow cooker to warm and cover beans with lid. If beans look cooked but dry, add more water.

In a skillet on medium heat cook onions with oil for 2 minutes. Add onions, salt, lim juice and cilantro to beans and stir. Serve immediately if you'd like it warm.

Tofu Cubes

This style of tofu can be used in so many ways. Have it with our Seared Spinach or your favorite salad. Slice up tomatoes, avocado, basil and serve it up with the tofu cubes and you have a great version of a caprese salad.

1 pkg extra firm or super firm Tofu (Non-GMO)
2 Tb Bragg's Liquid Aminos
1 tsp Herbs de Provence
Real Salt or Himalayan Salt

Take tofu out of the packaging and between layered paper towels press water out of tofu just enough so as not to break apart tofu. Slice tofu into 1/2 inch cubes. Marinade tofu in Bragg's Liquid Aminos with spices for 5-10 minutes, stirring occasionally.

Cook tofu with marinade in a skillet on medium heat for 2-3 minutes until tofu is warmed through. Salt to taste if needed. Serve immediately or chill and have later in a salad.

Scrambled Tofu

This is super easy to make and delicious. I use it as a side and in salads. I like to also put it in sandwiches and wraps for added texture and flavor.

1 pkg Firm or Super Firm Tofu (make sure Non-GMO)

Extra Virgin Olive Oil

½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Real Salt or Himalayan Salt

¼ -1/2 tsp Herbs de Provence

Cut tofu block in half. Over a sink, take each half and squeeze tofu between your hands, releasing as much water out as you can. If needed use a strainer underneath to catch any tofu that falls out of your hands.

Break tofu up, creating a "scrambled" look to the tofu and put into a skillet. Add oil and all other ingredients to the skillet. Stir tofu and spices, incorporating all the ingredients together.

Cook tofu on medium until warmed through. Do a taste test to make sure. At this point taste and add any more of the spices you would like. To make a more "cheesier" taste add more garlic, onion and salt.

Seared Spinach

If you are in a pinch for a side salad, this takes only a few minutes to prepare and make. This also is a great addition to any sandwich too!

4-6 cups fresh Spinach, washed and dried
3-4 Tb Extra Virgin Olive Oil
1-2 Garlic Cloves, minced
Real Salt or Himalayan Salt
Lemon Juice

Place your fresh spinach in a medium sized bowl and set aside. In a small saucepan warm oil and garlic on medium heat. This will only take a minute or two. When garlic begins to be fragrant and makes a "crackle" sound, take off heat immediately. Pour oil over spinach and fold together until spinach is completely covered in the oil and garlic. Salt and lemon to taste. Serve immediately.

Lightly Roasted Asparagus

This asparagus recipe is very easy and a great side to many dishes. Asparagus is also a known aphrodisiac.

1 bunch of Asparagus
Extra Virgin Olive Oil
Real Salt

Preheat oven to 425 degrees. Wash and break ends on asparagus. Place asparagus on oven safe pan. Lightly drizzle oil over asparagus. With hands or tongs mix asparagus around pan to lightly coat with oil. Lightly salt asparagus. Roast asparagus in the oven until they are barely done (slightly soft but still will crunch when you bite into it), about 7-8 minutes.

Marinated Salmon with Avocado

This salmon is prepared with fennel and avocados which are known aphrodisiacs.

2 5-7 oz fillet of Wild Salmon (in season in the summer, you can find it frozen at Costco)
1 cup unsweetened Coconut Milk
1 cup Fennel Bulb, sliced
1-2 tsp Roasted Chile Paste
Juice of 1 lime
Real Salt and Pepper
1 ripe Avocado, meat diced

Lightly salt and brush salmon with extra virgin olive oil. Broil on low until salmon flakes and is done (about 10 minutes). Let salmon rest and cool to touch.

Combine in a large bowl coconut milk, fennel, paste and lime juice and whisk together. Season mixture with salt and pepper, fold in salmon, cover and marinate in the refrigerator for at least 30 minutes. Just before serving, fold in avocados. Reseason with salt and pepper if needed. Use a slotted spoon to serve.

Arugula Fennel Salad with Choco Dressing

Arugula, fennel, and pine nuts are all considered aphrodisiacs. Arugula is often paired with pine nuts. Add apple or pear slices if arugula is too peppery for you. In the picture I used leeks because they were out of fennel bulbs.

2 bunches of Arugula
1 cup Fennel Bulb, sliced
4-5 sweet red Mini Peppers, sliced
Pine Nuts

Wash and dry the arugula. In a small skillet, lightly sauté fennel on medium low for five minutes. Add fennel and peppers to arugula. Top salad with pine nuts and serve.

Dressing:

Juice of one Lemon
1 cup Extra Virgin Olive Oil or Udo's Oil
1-3 Tb raw Carob Powder
¼ tsp Real Salt

The best way to make this is in a blender. Blend on high for a few minutes until slightly thick.

Almond Pâté

Soaking almonds: Soak almonds for 8 hours in water or over night. They will double in size and become softer. A quart jar works well for soaking.

2 cups of soaked Almonds
¼ to ½ cup of Water
¼ cup Olive oil or Flaxseed oil or Udo’s oil blend
1 large or 2 small Garlic Cloves
Juice from ½ to 1 Lemon
Favorite herbs

1 Red Bell Pepper (optional)
Real Salt or Braggs Aminos to taste


Blend almonds and water in blender or food processor, adding oil slowly to emulsify. Add garlic, lemon, seasoning, red bell pepper and salt to taste. Blend well and enjoy. Use within 7 days.

Great as a vegetable dip, spread on sprouted tortillas or on veggie wraps!


Variation (a great one to try for St. Patrick's day, the color turns green):

½ to 1 cup Almond Dip
2 cups finely chopped spinach
1 cup finely chopped parsley
1 cup finely chopped green onions

Mix well together and serve.

Seafood Marinade and Bok Choy Stir-fry

These are great party pleasers especially in celebration of the Chinese New Year.

Seafood Marinade

2 Tb Extra Virgin Olive Oil (cold pressed)
2 Tb lime juice
4 Tb Bragg’s Liquid Aminos
1 Tb Honey
½ tsp minced Ginger
2 Garlic Cloves, minced

Mix all ingredients well in a small bowl. Place seafood into a zip top bag and pour marinade over. Refrigerate for at least 30 minutes. Cook seafood according to the food’s cook time.

Bok Choy Stir-fry

2 tsp Extra Virgin Olive Oil, (cold pressed)
2 small heads Bok Choy or 3-4 baby Bok Choy, sliced into long strips
1 Red, Orange, and Yellow Bell Pepper, sliced into strips
¼ cup vegetable broth
1 medium Garlic Clove, minced
1-2 Tb Ginger, minced
2 Tb Braggs Liquid Aminos
1 Tb Honey
¼ tsp Red Pepper flakes

Heat the oil in a wok or skillet. Add the bok choy and peppers to the skillet and cook for about 3 minutes, not overcooking the veggies. Remove veggies from skillet and cover. Add all remaining ingredients to the skillet and cook for a minute, mashing mixture until fragrant. Stir mixture into the veggies and serve over rice.