Wednesday, July 29, 2015

cucumber salad

8 kirby cucumbers, thinly sliced
1 onion, sliced
1 cup sugar
1/2 cup vinegar
Or for a less sugar version:
1/2 cup sugar
1/2 cup water
1/2 cup vinegar
1 tsp. chopped fresh dill

Place sliced cucumbers and onion in a colander over a bowl. Pour on a good amount of salt; mix to distribute. Let sit for 30 minutes or until approximately 1/2 cup of juice accumulates. Rinse well. Add the sugar and vinegar to the salad. Mix and refrigerate a few hours before serving. Lasts 7 days.

Tuesday, July 28, 2015

sweet potato and cranberry quinoa

1 cup quinoa
2 sweet potatoes, diced
1/4 cup diced red onion
1/2 cup dried cranberries
fresh parsley, chopped
juice of half a lemon
olive oil
salt and pepper

Cook quinoa according to package directions.
Cook sweet potatoes in a skillet with a tablespoon oil until tender. Place it in a bowl. In the same skillet, saute the onion for 5 minutes. Place all the ingredients in the bowl  and gently mix, Season to taste.

Monday, January 5, 2015

Garlic flavored spaghetti squash

 1 spaghetti squash, cooked
4-5 garlic cloves, thinly sliced
1/4 cup  olive oil
1 large tomato, diced
salt and pepper to taste

Heat a skillet over medium-high heat. Add the oil and garlic. Let the garlic cook until lightly browned. about 2-3 minutes. Add the diced tomato and cook until the tomato begins to break down and thicken. Add the squash, stir, and cook until heated through, about 5-7 minutes.

Wednesday, December 31, 2014

Spiced Cauliflower

1 lb. cauliflower florets
2 1/2 T olive oil
1 tsp. paprika
1/2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. turmeric
1/4 tsp. dried thyme

Combine all ingredients together and place on a baking sheet. Bake at 425 degrees F. for 30-35 minutes.

Thursday, December 11, 2014

olive hummus

1 can chickpeas, drained and rinsed
20 olives, pitted
3 T. oil
fresh ground black pepper

Place ingredients in a food processor or blender and pulse until coarsely pureed.

Sunday, November 30, 2014

Immune-boosting salad

Romaine lettuce
1 bell pepper, diced
chickpeas, cooked
1 10 oz. container crimini (baby bella) mushrooms, sliced
2 sweet potatoes, peeled and cubed
2 zucchini, sliced
2 garlic cloves, minced
salt and pepper


2 T. olive oil
juice of one lemon
1 tsp. honey
1 tsp. dijon mustard
salt and pepper

Preheat oven to 400 degrees F. Place the mushrooms, sweet potatoes, zucchini, and garlic on a cookie sheet. Add oil, salt and pepper and thyme. Toss. Bake for 35-45 minutes until tender and soft.

Place romaine lettuce, peppers, chickpeas, and cooked vegetables in a bowl. Combine the dressing ingredients and drizzle over salad.

This salad is like an empty canvas, you can add whatever you desire, like tomatoes, avocado, cashews, hearts of palm etc.

Monday, September 15, 2014

chickpea burgers

1 15-oz can chickpeas, drained and rinsed
1 onion, diced
3 cloves garlic, chopped
1/2 tsp. dijon mustard
1 egg
2 T. ground almonds
1/4 tsp dried thyme
1/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. paprika
1/2 tsp. cumin
1 tsp. parsley

Saute the onion and garlic in a bit of olive oil until slightly browned. In a mixing bowl, mash the chickpeas, leaving small chunks for texture. Mix in the sauteed onion and garlic and remaining ingredients. Heat a pan with oil. Form burgers and fry on both sides until golden brown