Main Dish Recipes
Sun-Dried Tomato Pesto
This recipe goes great with pasta or on top of salmon! 2 cups fresh basil leaves 5 sun-dried tomatoes, softened 3 cloves garlic, crushed 1/4 teaspoon salt 3 tablespoons toasted pine nuts OR walnuts 1/4 cup cold-pressed olive oil Place basil, tomatoes, garlic, salt, and nuts in an electric food processor or blender and puree. Turn to lowest setting and add olive oil slowly. Blend until the mixture reaches your desired consistency.
Read MoreSalmon with Green Beans and Pesto
This recipe is from Jaime Oliver’s “Jaime’s Food Revolution” cook book (available in our store). I did a sun-dried tomato pesto option to make it a perfect fit for the detox as well. SOOO delicious! Try it with your favorite side dish! - 2 handfuls of green beans - 2 x 7 ounce chunky salmon fillets, skin on, scaled and bones removed - 4 tablespoons green pesto OR dairy free Sun-dried tomato pesto - 2 lemons - Cold-pressed olive oil - sea salt and freshly ground pepper Preparing your salmon: 1) Preheat your oven to 400 degrees F. 2) Get about 1 yard (3 feet) of aluminum kitchen foil and fold it in half to give you two layers. (You...
Read MoreSpicy Black Bean Chili
Great for a winter meal! From Fresh from the Vegetarian Slow Cooker by Robin Robertson 1 tablespoon cold-pressed olive oil or organic coconut oil (Trader Joe’s has a great one for little $) 1 large organic yellow onion, chopped 1 organic red bell pepper, seeded and chopped 2 garlic cloves, minced (or 1 teaspoon crushed garlic out of a jar) 2 tablespoons chili powder, or more to taste 1-28 ounce can organic crushed tomatoes 2 cans organic black beans, rinsed and drained 1 cup water 1- 4 ounce can diced green chilies, drained 1 teaspoon sea salt Fresh ground pepper to taste (optional) 1) Heat the oil in a large skillet over medium heat. Add the onion,...
Read MoreMulligatawny Soup
This delectable post-modern version of mulligatawny is deliciously complex. The chick peas give it a boost of protein; the apple gives it a sweet-tart kick. Adjust spices if you prefer a mild soup, as cayenne pepper packs some heat. 1 tablespoon avocado oil 4 cloves garlic, minced 1 inch fresh ginger, grated 2 teaspoons mild GF organic curry powder 1 teaspoon organic turmeric 1/2 teaspoon cayenne pepper, more or less, to taste 1 medium sweet or red onion, peeled, diced 4 medium organic carrots, peeled and diced 1 cup cauliflower florets, chopped 2 large organic Granny Smith apples, peeled, cored and diced 1 medium sweet potato, peeled and diced 2 heaping cups thinly...
Read MoreCalifornia Rolls
2 nori sheets 2 teaspoons chickpea miso or hummus 2 cups alfalfa sprouts 1/2 a ripe avocado, thinly sliced 1/4 cucumber, seeded and cut lengthwise into thin strips 1/4 cup grated carrot or carrot ribbons 1/4 a red bell pepper, cut lengthwise into thin strips Peanut Sauce for dipping Lay on sheet of nor, shiny side down, on a bamboo sushi mat (or small kitchen towel or large cloth napkin). Put one teaspoon of the miso in the center and spread it in a single horizontal strip anywhere along the bottom 1/3 or the sheet. Along the edge of the nori closet to you, layer the sprouts avocado, cucumber, carrot and bell pepper. To roll, grip the edges of the nori sheet and the...
Read MoreMango-Avocado Rolls
These are great appetizer or meal! Fruits and veggies all rolled into one easy-to-eat roll. Note: If you are not prone to using rice paper wrappers (uh… me!) then it might take one or two rolls to get the correct “form” when trying to contain the “innerds” of these tasty rolls. Moisten the wrappers a bit to soften them up then set to work layering the ingredients. Soon you will get the feel for it and will be wrapping and rolling like a pro. ( Recipe is from Vegetarian Times, 9/2009) 2/3 cup diced avocado 2 tablespoons lime juice 2 teaspoons grated lime zest 2/3 cup finely chopped bell pepper 1/2 cup cream cheese 1/3 cup chopped...
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