Lunch | Salads

CHICKPEA AND EGGPLANT SALAD

INGREDIENTS 1/2 a small red onion, finely sliced 1 eggplant, cut in half lengthwise and sliced into half moons extra virgin olive oil juice of 1 lemon 2 cans of chickpeas, drained and rinsed 2 large fresh tomatoes 1 bunch of fresh parsley, chopped 2 teaspoons garlic-infused olive oil 1 teaspoon cayenne pepper Slivered almonds, […]

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Breakfast

Greek Salad Skewers

Greek Salad Skewers are good as appetizers or even for breakfast. INGREDIENTS: 1 big block of feta (about 12-oz.), cut into cubes 1/4 c. extra-virgin olive oil 1 tbsp. lemon juice 1 clove garlic, smashed 1 tbsp. Chopped fresh dill 1 tbsp. chopped fresh parsley Flaky sea salt Freshly ground black pepper 12 pitted kalamata […]

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Dinner

TABBOULEH

Finely chopped fresh parsley and mint are bathed in fruity extra virgin olive oil and lemon juice in this classic Middle Eastern appetizer. Ingredients 3 cups packed parsley leaves, roughly chopped 1 1⁄2 cups packed mint leaves, roughly chopped 1⁄2 cup extra virgin olive oil 1⁄2 cup fresh lemon juice 1tbsp. pomegranate molasses 1⁄2 tsp. ground allspice 1⁄2 tsp. ground cinnamon […]

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Breakfast | Gluten Free

Almond Feta Cheese with Herb Oil

Ingredients 1 cup whole blanched almonds 1/4 cup lemon juice 3 Tbs. plus 1/4 cup olive oil, divided 1 clove garlic, peeled 1 1/4 tsp. salt 1 Tbs. fresh thyme leaves 1 tsp. fresh rosemary leaves Preparation 1. Place almonds in medium bowl, and cover with 3 inches cold water. Let soak 24 hours. Drain […]

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Dessert Recipes

Kiwi Jam

Ingredients 4 cups sugar 4 lb. kiwis, halved 1/4 cup fresh lemon juice Preparation 1. Scoop flesh from kiwi halves with spoon into stainless steel pot; discard skins. Mash flesh until smooth. Stir in sugar and lemon juice. 2. Bring mixture to a boil. Reduce heat to medium-low, and simmer 15 minutes, or until thickened, […]

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Breakfast

Cinnamon-Apple French Toast

INGREDIENTS: Apple Topping 4 large tart, firm apples, peeled, cored, and sliced 3 Tbs. sugar 1/2 tsp. cinnamon 2 tsp. fresh lemon juice French Toast 2 cups plain or vanilla soymilk 1/2 cup apple butter 1 tsp. vanilla extract 1 tsp. ground cinnamon 1/4 tsp. salt 12 slices soft-crust French bread, sliced 1/2-inch-thick   PREPARATION: […]

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Dessert Recipes

RAW BLUEBERRY PIE

Crust Ingredients: 1 Cup Pitted Dates 1 1/2 Cups Shredded Plain Coconut 1/2 Cup Almond Flour (or 1 Cup Raw Natural Nuts) 1 Tsp Vanilla Extract 2 Tbsp Lemon Juice 1 Tbsp Lemon Zest   Pie Filling Ingredients: 1/4 Cup Natural Cashew Butter 1 1/2 Cups Blueberries (Fresh or Thawed) 1/2 Cup Virgin Coconut Oil […]

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Dinner

Roasted Broccoli with Lemon-Garlic Vinaigrette

Ingredients: -2 small broccoli crowns (about 8 ounces each) -4 tablespoons extra-virgin olive oil, divided ¼ teaspoon salt plus ⅛ teaspoon, divided -1 teaspoon lemon zest -1 tablespoon lemon juice -1 clove garlic, finely grated -⅛ teaspoon ground pepper Preparation: Preheat oven to 425°F. Slice broccoli crowns in half. Toss with 2 tablespoons oil and […]

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Lunch

Spice-Crusted Tofu

Ingredients: -1 14- to 16-ounce package extra-firm tofu -3 tablespoons boiling water -2 tablespoons lemon juice -4 teaspoons honey -1 tablespoon extra-virgin olive oil Preparation: Toast pine nuts (see Tip); set aside to cool. Mix paprika, cumin, coriander, salt and pepper in a small bowl. Drain tofu and pat dry with paper towels. Cut crosswise […]

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Breakfast

Cucumber Avocado Toast

Easy and quick yet tasty and healthy avocado toast with cucumber and basil leaves. Prep. Time: 5 minutes Yield: 1 Ingredients: 2 slices whole wheat bread 4 tablespoons mashed avocado 1 teaspoon lemon juice 1 cucumber, sliced A few basil leaves, chopped Salt and pepper, to taste Instructions: Mix mashed avocado with lemon juice. Slather […]

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