Lime & Sea Salted Watermelon & Avocado Salad

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I love it when something is so
ridiculously simple it almost doesn’t make sense. I have been extremely busy
developing some new flex foods to compliment a new cleanse product that
I have been offering on my Whole, Clean
& Green Challenge. The cleanse protocol specifies a very
short list of flex foods, so I was limited to basically just citrus juice and
sea salt for any kind of dressing. I was delighted to discover how flawless
and wonderful just watermelon, avocado, lime, and sea salt taste when
combined together. And therefore I had to share it on the blog! You can
make this in about three minutes. Drizzle some avocado oil on top if you
must, but it really isn’t necessary. Read More

Oil Free Red Lentil Pasta Salad T.B.G.A.

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I am enjoying the new red lentil
pasta varieties that have been popping up at the store. If you are going to
have pasta, these are a good way to go, with just lentils, quinoa and water
as ingredients, and packed with protein and other nutrients.

This recipe is a cold salad twist on linguine with tomato,
basil & garlic. And it takes the nutrition density even a step
further by eliminating the refined oil and instead getting it from whole
foods like avocado. You can add other veggies to the asparagus or eliminate
the asparagus for a more traditional version of a tomato, basil, garlic
“TBG” pasta salad.

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Riced Cauliflower Salad with Tomato, Basil & Garlic

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I’m having a
“mini-series” of riced cauliflower in my kitchen! Riced cauliflower
is great as a raw salad, because cauliflower florets are already slightly
tender and porous to start with, so, when mixed with other salad ingredients
it makes a great base! So, a while, back, I tried using it as you would pasta
in a classic “TBG” (tomato, basil, garlic) salad, and the results
were delicious.

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Cocoa-Mint Spirulina Chia Pudding

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Spirulina has been around the
block a few times with all of us. But in spite of its past trendiness and ups
and downs with the limelight, it is definitely worth keeping in your pantry
due to its many awesome nutritional benefits. Luckily for all of us, there
are companies out there that are passionate about keeping spirulina relevant
in our lives and finding new, innovative ways to deliver it to us. Whenever
that happens, if I happen to be in the know, I get my hands on it and get to
work seeing what can be done to enjoy it the best ways possible. That brings
us to this incredibly simple dessert that is more of a nutrition powerhouse
than it is a transitional dessert, packed with almost 20 grams of vegan
protein, vitamin b12, and essential fatty acids. It can be enjoyed as a
sugar-free dessert, or as a quick breakfast or snack on the run. This
immediately became a regular in my kitchen. It is worth adding that it’s also
paleo and keto friendly! Read More

Spaghetti Squash, Beet & Apple Salad

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Shana Tovah! In the midst of all the Rosh Hashanah greetings this
weekend, I decided to whip up something that touches on the Jewish New Year
tradition of consuming sweet foods, like apples, honey and dates. Here is a
nutrient rich, yet sweet and delicious salad that you can definitely
celebrate if you are celebrating the Jewish New Year, or even throughout your
year-end holidays. This is a delicious stand-alone salad, or an accompaniment
for your Thanksgiving turkey or other holiday feast. And, the Omega-3 punch
you get from the walnuts and walnut oil helps you keep your body in balance
during the indulgent holidays. Enjoy! 

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Beet, Avocado & Tomato Salad with Blood Orange & Fennel Pollen

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I recently stumbled across a jar
of wild crafted fennel pollen at Cookbook, a funky
little grocery market near my house. They carry stuff like locally grown
produce, kombu, and to my delight, fennel pollen! Fennel pollen is kind of
magical because it can be sprinkled on a variety of things- salad, popcorn,
grilled fish, vine ripened tomato slices, fresh fruit– and it gives whatever
it’s sprinkled on a really awesome, unique taste. And Fennel pollen has
therapeutic qualities too! For this recipe I tied it into a salad with a
citrus dressing, just pulling from some seasonal stuff I had picked up at the
Farmers Market. Read More

Heirloom Tomato and Pumpkinseed Pesto Salad

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If you raise basil on a regular
basis, you will encounter those times when you get busy and kind of ignore
the basil for a few days, and while you are busy doing other stuff, the basil
goes nuts and produces an abundance of flower stalks and leaves. This
happened to me the other day and in my rush to prune it all back, I ended up
with a giant pile of basil. So, since autumn is just around the corner, I
decided to do a variation of pesto using raw pepitas (pumpkinseeds). There
is something about the pumpkinseeds’ earthiness and association with the
impending fall season that just made it all seem right.

I am still getting some glorious heirloom tomatoes, although that
season is nearly over, so I put together this sort of “summer-fall”
transitional salad that is vegan, yet packed with high quality, raw protein
and healthy fats. This vegan pesto is very versatile and I have been using it
in a variety of ways beyond this salad. This recipe is definitely a keeper
and a healthier alternative to traditional pesto.

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“Raw” Portobello Mushroom Bruschetta

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Okay, I know it is always
amusing when Los Angeles people start complaining about the weather…but, we
DID have a little heat wave the other day, and it was
really hot outside! It
was one of those dog days when you can’t imagine doing anything besides
climbing into a walk-in freezer at a nearby restaurant and locking the door
behind you. This didn’t stop a gorgeous vine ripened tomato from calling out
to me from the garden. Before I knew it I had some fresh salsa cruda with
stunning fragrant basil. To keep it moving in the direction of a minimally
cooked, not heat producing dinner, I decided to whip this up. I have featured
the “raw” portobello before (softened by dehydration at a low
temperature). This is another example of how versatile the “raw”
portobello can be. This is super simple and sure to refresh, and nourish you
on a hot summer day.

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Rainbow Spring Rolls with Almond Sauce

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I love it whenever I can take a
yummy favorite and reveal how easily it fits into what may be considered a
stricter, more sober health regimen. Take this variation on the spring roll,
for example. Well, it may not really need pointing out, but this delightful
dish is…(drumroll)…raw!! Tah-dah!! This crowd pleaser, starring a handful
of raw plants, works well for your weekend Saturday lunch, an afternoon tea
party, or as an hors d’oeuvre for your evening get together.

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