Vinaigrette Dressing
2/3 cup olive oil or flax oil
1 tsp Dijon mustard
¼ cup apple cider/balsamic vinegar or lemon juice
1 clove garlic, minced
¼ cup water
Herbs to taste
Measure ingredients into a jar with a tight-fitting lid. Shake vigorously or use a whisk.
Chilled Cucumber-Red Onion Salad
1 large cucumber
Vinaigrette dressing
1/8 to ¼ medium red onion, thinly sliced
1 table spoon chopped fresh dill or mint
1 plum tomato, thinly sliced, or 3-4 cherry tomatoes, halved
Peel the cucumbers, if desired, and thinly slice them. Place the slices in a salad bowl, along with the red onion and tomato. Sprinkle the dill or mint over the salad, then drizzle with the salad dressing and toss well. Cover the bowl and chill in the refrigerator for several hours for best taste. Serves 2. Recipe can be doubled or tripled.
Vegetable Soup
Sauté minced garlic and a chopped onion in a minimum of oil. Add 2 stalks of chopped celery and a diced green pepper. Add some vegetable broth (can purchase at Whole Foods), add some fresh herbs (cilantro, rosemary, etc.) and bring to a boil. Add vegetables of choice. Add delicate ones toward end (e.g., spinach, cabbage, etc.)
Salsa
2 large tomatoes
1 clove crushed garlic
2 chopped scallions
1 table spoon olive oil
2 table spoon chopped cilantro
1 tsp fresh lime juice
Combine all ingredients in a bowl. Can be used cold as dip or warm up as a sauce.
Red Cabbage Salad
1 medium head red cabbage, coarsely chopped
10 radishes, sliced
3 granny smith apples
2 green onions, chopped
1 stalk celery
1 or 2 table spoon lemon juice
Dash garlic powder
2 table spoons olive oil
1 table spoon balsamic vinegar
Mix everything in a bowl and let sit for an hour, stirring once or twice. Serves 4.
Baked Spaghetti Squash
Preheat oven to 375 degrees. With a long-tined fork, make deep pierces into the skin of the squash in several places and place in a baking dish . Bake for about 30 minutes, or until the skin is soft to the touch. Cool for 10 minutes, then cut in half lengthwise, and use a spoon to remove the seeds and strings from the center of the squash. Then use two forks to fluff up the flesh of the squash until you have spaghetti-like strands. Transfer strands to serving plates and top with butter and herbs or salsa.
Ginger Lemonade
This is a perfect pick-me-up beverage if you feel hungry or tired.
2 inches fresh ginger root
3 lemons
Stevia to taste
2 quarts of water
Wash and peel the ginger root. Grate it finely over a bowl. Squeeze the grated ginger mash with your fingers to extract the juice. Discard the dry mash. Bring water to a boil. Remove from heat and add ginger and juice of 3 lemons. Add Stevia and stir well. Drink hot or chill for iced ginger lemonade by adding ice cubes and a fresh slice of lemon.
Avocado & Tomato Salad
1 Haas Avocado
10 Cherry Tomatoes
¼ cup Extra Virgin Olive Oil
2 tablespoons of Apple Cider Vinegar
Add sea salt to taste
Add Sweet Basil, Oregano, garlic
Raw Organic Carrots
5 large carrots cut and eat
Raw Organic Celery
5 stalks of Celery cut and eat
Raw Organic Sugar Snap peas
20 sugar snap peas cut and eat
Raw Organic Red/Green/Yellow Bell Pepper
1 whole bell pepper
Raw Organic Green Beans
1 package of green beans cut and eat
Tofu & Spinach Salad
Bunch of spinach
4 oz. Tofu
Onions
Tomatoes
Red Bell Peppers
Steamed:
Broccoli with butter or olive oil and spices
Spinach with butter or olive oil and spices
Asparagus with butter or olive oil and spices
Artichokes with butter or olive oil and garlic
Grilled:
Asparagus
Red/Green/Yellow Bell Pepper
Sweet Potatoes
Onions
Grill vegetables dry, to perfection, then place in a large bowl. Pour a liberal amount of extra virgin olive oil; add sea salt, garlic and spices such as sweet basal, oregano, parsley, sage, thyme, rosemary.
