Marinated Greens with Artichoke & Kalamata Olives
Posted on Sunday, May 16th, 2010
Serves 4
1 cup mini sweet peppers or bell pepper, minced
1/2 cup green onion, minced
2 cups oil packed artichoke hearts, drained & chopped
1 cup black pitted Kalamata olives, halved
1/4 cup flat leaf parsley, minced
3 cups baby [...]
Broccoli Salsa Salad
Posted on Sunday, August 30th, 2009
Serves 6
3 cups broccoli flowers, finely minced
2 cups corn kernels, fresh cut
2 cups multi-colored bell peppers, finely minced
1 cup sweet onion, finely minced
1/3 cup mayonnaise
3 tablespoons lime juice, fresh squeezed
2 tablespoons agave nectar or light [...]
South-West Chop-Chop
Posted on Thursday, June 11th, 2009
Serves 6
Chop-Chop
2 cups black eyed peas, cooked or canned (rinsed & drained)
1/2 cup sweet onion, diced
1 cup red bell pepper, diced
1 cup zucchini, diced
1/2 cup sugar snap peas, chopped
1/2 cup carrot, shredded
1 cup fresh or [...]
Sesame Ginger Cleansing Slaw
Posted on Tuesday, April 21st, 2009
Serves 4
Prep time: 10 minutes
Slaw:
1 cup watercress, ends trimmed
1 cup shredded cabbage
1 cup sprouted beans, mung or 3 bean combo
1 cup shredded carrot
Edible flowers, optional
Dressing:
1 tablespoon grated ginger, whole frozen ginger grates best
1 teaspoon barley [...]
Tomato Basil Mozzarella over Arugula
Posted on Monday, April 13th, 2009
Serves 4
2 cups fresh arugula
2 large tomatoes, sliced thin
1 large fresh mozzarella ball, sliced thin
1/2 cup large fresh basil leaves
Extra virgin olive oil
Balsamic vinegar
Sea salt & fresh ground black pepper
Edible flowers for garnish
On a platter, [...]