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 Romain lettuce or baby spinach
Sea salt & fresh ground black pepper
Avocado slices, for garnish

Combine salad ingredients in a large mixing bowl, season with salt & pepper, and toss well until greens are fully coated with the oil from the artichokes. Place a serving on each plate with avocado slices over the top. Create a complete meal by adding grilled chicken, fish, shrimp, or add some hemp seeds and pine nuts for added protein.

Serves 6
Prep time: 10 minutes
Cooking time: 30 minutes

3 medium sized sweet potatoes, peeled & cubed
½ cup full-fat coconut milk
2 teaspoons Saigon or regular cinnamon
2 tablespoons maple butter or maple syrup
Sea salt, to taste

Fill a medium-sized pot with attachable steamer basket with 1-inch of water. Place cubed sweet potatoes into the basket, cover and bring water to a boil over medium-high heat. Cook for 20-30 minutes or until tender. Transfer to a large mixing bowl and set aside. In a small mixing bowl, combine coconut milk, cinnamon, maple butter or syrup and sea salt; whisk well until combined. Add coconut milk mixture to the potatoes and use a potato masher to fully mash and mix in the coconut and cinnamon mixture. Transfer to a serving bowl; serve hot with honey-fried chicken or salmon.

* Sweet potatoes are an excellent source of vitamin A in the form of beta-carotene. They are also a very good source of vitamin C, manganese, copper, fiber, vitamin B6, potassium and iron. The sweet potatoes with a deeper orange color, often called yams, are even higher in beta-carotene. Saigon cinnamon has a high volatile oil content producing a spice with a deep, reddish-brown color, intense fragrance and sweet, red-hot-candy-like flavor—traditional retail cinnamon is woody with a tan hue and mild aroma. It is a fun way to spice up the holidays! Cinnamon is a delicious and beneficial spice known for increasing circulation by reducing blood platelet clumping, an anti-inflammatory, antimicrobial helping to stop the growth of fungi such as Candida. Cinnamon also balances blood sugar; which is especially good for people with type-2 diabetes. It has also shown to increase cognitive function. Cinnamon is a good source of manganese, Iron, calcium, and fiber. It is especially warming for the winter months.

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 honey
¼ teaspoon crushed red pepper flakes
Sea salt & fresh ground black pepper, to taste

In a large sized mixing bowl, combine broccoli, corn, bell peppers, and onion; set aside. In a small mixing bowl whisk together, mayonnaise, lime juice, agave nectar, red pepper flakes, salt, and pepper. Pour the sauce over the salad and toss well to coat. Cover and refrigerate for 2 hours to marinate. This salad is a great a side dish or serve with corn chips and a tasty way to get the benefits of the antioxidant and enzymes in raw vegetables.

Well, I am glad you asked, because we happen to grow quite a few beets each year. I prefer freezing over canning them, I personally don’t care for pickled beets. I find that freezing them in bite-sized pieces in quart sized freezer bags is the most versatile option. If you have a vacuum packer all the better, but freezer zip-top bags do the trick.

Pick the beets. then trim the tops and give them a good scrub. Separate the beets according to size. You may have 2-4 groups. Jumbo beets, large beets, medium beets, small beets, and possibly baby beets.

Find the largest pot you own and fill it 2/3 of the way with water, cover and bring to a boil. Once boiling, plop the largest beets gently into the pot, set the timer for 50 minutes and cover. Fill a deep sink with cold water.

When the timer goes off check to see if they are ready by gently extracting one with a heavy duty spoon. Careful not to burn yourself, rub the beet to see if the skins are loose. When they are ready the skins should slip off. If they seem ready scoop them one by one into the cold water bath in the sink and allow to cool as you scrub the skins to remove the outter layer; set aside. Repeat with the next sized batch, be sure to set the timer.

The times are listed below, but are relative to the size of the beet. Once all of the beets are blanched and skins are removed, cut them into uniform chunks. I find that bite-sized pieces are best.

Fill the zip top bags about 2/3 of the way, remove excess air and seal completely; repeat. Freeze. These should keep for 6-8 months.

Cooking times:
Jumbo Beets- 50-60 minutes
Large Beets- 45-50 minutes
Medium Beets- 30-35 minutes
Small Beets- 25-30 minutes
Baby Beets- 20 minutes

Tips:
Wear the most unattractive outfit you own. Cover that outfit with an unattractive apron.
Wear gloves unless you prefer the stained fingernail look.
Use old towels for clean-up.
Keep the garbage can very close.

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 frozen corn kernels
1 cup cooked & cooled brown rice
1/4 cup hemp seeds

Marinade
1/3 cup sun dried tomato, minced
2 tablespoons extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons lime juice, fresh squeezed
2 tablespoons raw agave nectar
2 tablespoons fresh cilantro, minced
2 tablespoons fresh parsley, minced
!/2 teaspoon crushed red pepper flakes
Sea salt & fresh ground black pepper

Combine the “chop-chop” ingredients in a large glass mixing bowl; set aside. In a small glass mixing bowl combine the “marinade” ingredients; whisk well. Pour the marinade over the chop-chop, toss, cover, and refrigerate for a couple hours before serving. This salad is a healthy, nutritionally balanced meal or delicious side dish.

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 miso
1/2 tablespoon toasted sesame tahini
3 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
2 tablespoons light agave nectar or honey
Sea salt & fresh ground black pepper, to taste

In a large bowl combine the slaw ingredients, set aside. In a small glass bowl combine dressing ingredients, and whisk until creamy. Drizzle the dressing over the slaw and toss. Cover and refrigerate for 1 hour. Serve cold. This is perfect after a long weekend in New York with all the flying and not so clean food. I make it a point to go straight to the health food store and stock up on fresh organic produce after being away.

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, arrange fresh arugula then tomato slices, top tomatoes with a slice of mozzarella cheese, and one basil leaf. Carefully drizzle equal parts olive oil & balsamic vinegar over the platter of tomato stacks. Season with salt & pepper. Garnish with edible flowers for a fresh vibrant dish. Serve alone or with a crusty bread.