Do you have guilt when tossing away your carrots tops, beet greens or snap pea shells? No need to! When you're spending your hard earned money on organic produce you don't need to toss away the tops or ends. They can be used in multiple ways and... Read more →
Buddha Bowl Grains:1 1/2 cup quinoa or brown rice (or your grain of choice)3 cups veggie or chicken broth1 tsp curry powder1 Tbsp olive oil1 tsp sea saltSauce ( or substitute teriyaki sauce)3/4 cup tahini1/4 cup white miso1 tsp... Read more →
Chicken Salad with Celery 3 stalks celery1/4 cup parsley leafs (minced)1/4 cup cranberries1 large cooked chicken breast shredded1/2 cup mayo1 tbs mustardsalt and pepper Rinse and chop celery into tiny pieces ( cut into third... Read more →
Quinoa Tabbouleh with Parsley and Mint 1 bunch parsley (chopped fine)1 bunch mint (optional, chopped fine)2 cup cooked quinoa (or cous cous)1 lemon (juiced)2 Tbs olive oil2 small tomatoes diced1/4 red onion (minced fine,... Read more →
Pasta with Garlic Tomatoes 1 package pasta of choice (cooked)2 to matoes (diced (or 3/4 cup cherry tomatoes, halved))2 cloves of garlic (minced)2 tbs basil (minced)salt and pepper to taste In a small pan sauté diced... Read more →
Cilantro Rice 1 cup basmati rice1 3/4 cups watersalt to tastefresh cilantro to taste (about 1/2 cup loosely packed)1 pad of butter2-3 tsps olive oil1 small clove of garlic (finely minced)1 lemon (juiced) Add rice, salt and... Read more →