COOK RIGHT  EAT RIGHT  LIVE RIGHT

salads

                                                                                        ADZUKI BEAN SALAD
                                                                                        6 Servings
                                                                                        282 Calories Per Serving

Adzuki or Aduki beans have been widely grown in China and Japan for centuries.Adzuki beans are good source of magnesium, potassium, iron, zinc copper, manganese and B vitamins. As a high-potassium, low-sodium food they can help reduce blood pressure and act as a natural diuretic. When combined with grains, beans supply high quality protein, which provides a healthy alternative to meat or other animal protein.
Also known as 'weight loss' bean it is low in calories and fat; but high in nutrients.


Ingredients:

2 cups dry Adzuki beans,washed very well couple times,soaked overnight for reduce to cooking time
3 eggs,boiled,sliced thinly
1 sweet onion,sliced in ring shapes
2 roasted red peppers,sliced thinly,matchstick shape
Sea salt and freshly ground balck pepper
1/2 teaspoon dry oregano
1/2 teaspoon dry thyme
1/2 teaspoon dry cilantro
1/2 teaspoon dry basil
Red chili pepper powder for taste
1 teaspoon olive oil
1 teaspoon aged balsamic vinegar

In a large pot fill with water ( for 1 cup beans 3 1/2 cup water ),put beans,and bring it to a boil,then simmer about 30-35 minutes,until beans are soften.Drain and set aside.
In a colander,put onion rings, add pinch of sea salt, pepper,and half of the herbs.Mix and rub with your fingers,until onions absorbed all the herbs and soften little bit.
In a large serving plate place beans,sliced roasted red peppers,eggs,onion rings,and rest of the herbs and chili pepper powder.Mix lightly. 
In a separate small bowl,mix olive oil and balsamic vinegar with salt and pepper.Drizzle this vinegarette on top of the salad.If you want garnish with chopped cilantro.

Bon appetite !!





                                                                                         BEET SALAD
                                                                                         4 Servings
                                                                                         113 Calories Per Serving

This salad is perfect Valentine's treat !! I call them " beet chocolate ".I couldn't decide where should I post this one,here or " cooking with harvest ".Then I thought Valentine's Day is around the corner and I decided to post here with other special Valentine's treats.
Very easy to make,and they are not just yummy looking at the same time tasty and nutritious as well.

Ingredients:

1 medium red beet
1 medium yellow beet
1 medium pink-watermelon beet
1 Buffalo mozzarella
1 tablespoon honey
1 tablespoon sunflower seeds
Micro greens for garnish
Kumquat for garnish,sliced
4-5 raspberries,washed
4-5 blackberries,washed

Wash beets with brush well, cut each ends 1/2 inch off. Cover with aluminum foil tightly, roast in 400 F degrees oven for 1 hour 20 minutes,until they are soften.When they are cool to touch,slice them 1/4 inch thick .Use heart shape cookie cutter for making beet hearts.Use different size cookie cutters ,and make different size hearts
Wash cookie cutters before using for 1/4 inch mozzarella slices.Make half amount of mozzarella hearts than beets.
Arrange beets and mozzarella slices in a large platter like sandwiches. Drizzle with honey,sprinkle with sunflower seeds. Arrange raspberries,blackberries and kumquats slices around them.Garnish with micro greens.
Happy Valentine's !!







                                                               WARM QUINOA SALAD WITH BLACK - EYED PEAS
                                                              4 Servings
                                                              332 
Calories Per Serving

Quinoa is one of our favorite grain, we usually cook it with dark leaf greens and beans, or simply add stir fry mix vegetables.

Quinoa is a recently rediscovered ancient "grain" once considered "the gold of the Incas." Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard.

Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa is a very good source of manganese as well as a good source of magnesium, folate, and phosphorus; this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

You can find yellow or red variety of quinoa in healthy food stores. Cooking quinoa can be tricky, but you’ll never fail with my recipe. 

Ingredients:

1 cup red quinoa
1 cup black- eyed peas, washed, and soaked overnight in water
70 grams or 1/3 of half pound French feta goat cheese, cut into small cubes
10-12 mix olives, pitted, chopped roughly
Handful of mix microgreens, such as beet sprouts, sunflower sprouts, broccoli sprouts
1 avocado cut in small cubes
2 tablespoons olive oil and 1 tablespoon balsamic vinegar mixture, optional
Salt and freshly ground black pepper

Wash quinoa in five changes of water in a bowl, or colander, rubbing grains and letting them settle each time before pouring off water. If quinoa does not settle, drain in a large fine-mesh sieve after each rinse.

Cook quinoa in well salted boiling water for 10 minutes. Drain in sieve and rinse under cold water. Bring out 1 ½ inches water to a boil in same saucepan. Set sieve with quinoa over pan (quinoa should not touch the water). Cover with a clean kitchen towel and lid, fold edges of towel up over the lid. Steam quinoa until fluffy and dry, about 10 to 12 minutes. Check water level occasionally, and add boiling water if necessary. Transfer quinoa in a large bowl, and cool, stirring occasionally.

Drain overnight soaked black eyed peas, and cook in a large saucepan, in boiling water, until peas are soften, about 30-35 minutes. Drain and let them cool.

Add black-eyed peas, cut avocados, chopped olives, cut feta pieces, and greens to quinoa. Add salt and pepper, mix until they are combining throughly.

You can serve with vinaigrette if desired.

Bon appetite !!

 



                                                       ANCIENT WHEAT- BEAN - DRY FRUIT AND NUT SALAD
                                                       6 Servings
                                                       575 Calories Per Serving

This is a complete meal with lots of protein and fiber with barley and mung beans. Lots of nuts,seeds and dry fruits are not just provide an additional nutritional value,give extra flavor too. Delicious, nutritious, very filling, comfort salad for your dinner table.

Ingredients:

1 cup barley,washed well
1 cup mung beans,washed couple of times,soaked overnight in water
2 tablespoons sunflower seeds
2 tablespoons pumpkin seeds
¼ cup cashews,chopped roughly
2 tablespoons currants
2 tablespoons dry cranberries
5 Medjool dates, chopped roughly
5 dry figs, chopped roughly
10 dry apricots,cut into small pieces
Sea salt and freshly ground pepper for tasting
Dry parsley
Dry oregano
Dry tarragon

Balsamic dressing ingredients:

1 tablespoon Balsamic vinegar
1 teaspoon honey- Dijon mustard
1 tablespoon honey
1 teaspoon turmeric
Drop of tamari soy sauce

In a medium size sauce pan, fill with water, cook barley for 30-35 minutes, until they are tender. Drain, and set aside.

In another large pot, fill with water, cook mung beans until they are soften, about 30 minutes. Drain, and set aside.

In a small bowl, whisk balsamic vinegar, honey, Dijon mustard, dry turmeric and drop of tamari together.

In a large salad bowl, add cooked barley, cooked mung beans, sunflower seeds, pumpkin seeds, cashews, currants, dry cranberries, chopped dates, chopped apricots, and figs, parsley, oregano,tarragon, salt and pepper. Mix well, and drizzle with vinegarette.

Bon appetite !!



                                                                    HATO MUGI - LIMA BEANS-MANGO SALAD
                                                                    6 Servings
                                                                    262 Calories Per Serving

This is a well balanced salad with greens and proteins.Delicious,very filling,and refreshing salad for any season.

Ingredients:

1/2 cup lima beans, washed couple of times and soak overnight 
1 cup hato mugi( Japanese barley ), washed well
1 heirloom tomato, cut into small cubes
Handful fresh cilantro, chopped
2 green onion, chopped only white parts
3 garlic, minced
1 tablespoon lemon juice
Salt and freshly ground pepper
1 cup corn
1 red bell pepper, cut into small pieces
1 yellow bell pepper, cut into small pieces
1 celery stem with leaves, chopped thinly
1 cup mini arugula, washed well, dry
8-10  asparagus, trim bottoms about  one inch,cut into small pieces
1/2 medium size mango, cut into small cubes 

In a medium saucepan, fill with water, add hato mugi. Bring it to a boil, then simmer until barley is soften, about 35-40 minutes. Drain,rinse with cold water, and set aside.

In a medium saucepan, fill with water and add lima beans beans. Bring it to a boil, then simmer, until beans are cook throughly, about 40 minutes. Drain, and set aside.

In a small pan, pour 1 teaspoon olive oil, and cook asparagus until they are tender.

In a large salad bowl, put beans, hato mugi barley, chopped cilantro, chopped green onion, red and yellow bell pepper, tomato, chopped celery stem and leaves, mango,corn, garlic ,cooked asparagus and arugula. Toss together. Drizzle with lemon juice and season with salt and pepper.

You can make vinegarette with olive oil- balsamic vinegar mixture if desired.

Bon appetite !!

                                                    FLAT BREAD WITH EGG SALAD - AVOCADO AND ARUGULA
                                                    8 Servings
                                                   368 Calories Per Serving

This easy make flat bread will turn your breakfast or lunch to a special treat. You can serve with goat cheese - honey combination or whatever you like to have for breakfast. 

Ingredients for flat bread:

4 1/2 cups all purpose flour
2 cups water,warm around 104 to 110 F degrees
1 tablespoon sugar
1 package active dry yeast
1 teaspoon salt
1 tablespoon unsalted butter, melted

In a small bowl, pour warm water, add sugar and yeast. Mix well. Allow to rest for 10 minutes, until bursting bubbles come out, or thick cloudy surface forms.

In a large bowl, mix flour and salt. Make a well in the center, pour melted butter,and yeast-water mixture. Knead dough until comes together and smooth. Place dough in another oiled bowl, and cover with plastic wrap, and clean kitchen towels. Put in a warm place to rise, about 2 hours.

Take dough in well floured surface, knead couple of times. Divide dough into 8 balls. With a pastry roller, roll each ball into 8 to 10 inches round. Sprinkle dough with flour occasionally for prevent sticking.

Cook bread on preheat griddle, until they are brown on each side, about 5 minutes for each side. You can spread butter when they are still hot if desired.

Egg salad ingredients:

6 eggs, boiled, peeled,chopped roughly
1/4 cup mayonnaise
1 teaspoon mustard
1 celery stem with leaves, cut into really small cubes
2 green onions, sliced thinly
Salt and freshly ground black pepper

In a medium bowl, mix all the ingredients together.

You can serve flat bread with 2-3 tablespoons egg salad, avocado slices and arugula.

Bon appetite !!



                                                          RAW KALE - BEAN SALAD WITH POACHED EGG
                                                          Makes 4 Salads
                                                          477 Calories Per Salad

Eating raw has so many benefits besides ease our digestive system. This salad has everything you need, proteins from egg and beans, vitamins and minerals from green, nuts, seeds, and grains..
I have so many different version of raw kale salads because of our veggie garden. When the season begin we'll have kale everyday.

Ingredients:

1 bunch Lacinato or dinosaur kale,15-16 stems, washed, middle thick stem removed, chopped thinly as ribbons
1/2 cup walnut, lightly toasted, chopped roughly
Lemon zest from 1 lemon
Lemon juice from 1/2 lemon
2 tablespoons flax seeds, lightly toasted
1 tablespoon olive oil
Salt and freshly ground black pepper
1/2 cup red beans, soaked overnight, and boiled in water until soften
1/2 cup bean sprouts ( see sprouting section on "how to eat" )
1/2 red bell pepper, cut into small cubes
1/2 cup Reggiano Parmigiano, shredded
4 eggs, poached
4 slices bread, toasted

In a small bowl, pour olive oil and lemon juice. Add salt and pepper.

In a large salad bowl, toss all the ingredients together, drizzle with olive oil-lemon juice mixture. Finish with poached eggs on top, and bread slices on side.

Bon appetite !!


                                                                    BEET - ARUGULA - CUCUMBER SALAD

Ingredients:

1 medium size red or yellow beet, cut into very thin-long slices with mandoline
1/2 seedless cucumber, cut into 1/2 inch cubes
Handful baby arugula or baby spinach, washed and dry
1 tablespoon of pumpkin seed
1 tablespoon of pine nut
1/2 tablespoon of sunflower seed
1 tablespoon olive oil
1 teaspoon aged balsamic vinegar
1 tablespoon of lemon juice
Pinch of sugar
Salt and freshly ground pepper for taste

In a large salad bowl, toss together beet, cucumber and arugula. Add pumpkin seeds. sunflower seeds, and pine nuts.
Another bowl, whisk together extra virgin olive oil, balsamic vinegar,salt ,fresh pepper, and sugar.
Pour the oil mixture top of the salad. Drizzle with lemon juice.
If the salad marinate for couple of hours, taste will be milder and better.





                                                             BEET - GOAT CHEESE - ORANGE SALAD
                                                             4 Servings
                                                             198 Calories Per Serving

This is completely my improvise recipe,inspiration comes from colors.This is not just awesome looking salad,tastes unbelievable,too..It will be a perfect salad for Valentine's day if you are decorating with rose petals..

Ingredients:

2 medium size red beet, brushed well,cut out stem and root part slightly
2 medium size yellow beet,brushed well,cut out stem and root part slightly
1/4 cup walnut, toasted lightly on baking sheet
1/2 sliced (app. 2 1/2 oz. ) Humboldt Fog goat cheese, crumbled
8-10 eatable flowers,such as pansy or rose petals
1 orange, slices segmented
1/4 cup dry cranberries
Microgreens, such as radish greens,beet greens or broccoli greens

Covered red and yellow beet with aluminum foil tightly,and roast in 400 F degrees oven, about 1 hour 25 minutes,until beets are soften. Cool them,set aside.
When the beets are cooled, use melon spoon, take half balls from beets. 
In a long plate, put beets together,mix the color. Sprinkle with microgreens,and goat cheese. Sprinkle with cranberries, and roughly chopped walnut.
Separated orange in segments, take their skin out with knife.Put orange segments around the beets.
You can drizzle your salad with olive oil-balsamic vinegar mixture if you needed.
Bon appetite !!




                                                      FARRO AND BEET SALAD WITH GOAT CHEESE
                                                      6 Servings
                                                      221 Calories Per Serving

Farro one of my favorite grain, often used in salads and soups,sometimes ground into flour, and use make pasta and bread in traditional Italian cuisine. Farro high in protein,fiber and magnesium. 
Farro's nutty and sweet flavor creates perfect balance with goat cheese tanginess and jalapenos spices in this salad. It's a great harvest salad for lunch or dinner..Very energize,refreshing taste,.

Ingredients:

1 big red beet
2 medium size yellow beet
1/2 seedless cucumber, cut in 1/4 inch cubes
1 yellow onion, chopped in small cubes
1 teaspoon red pepper flakes
4-5 fresh thyme springs, leaves separated
2 fresh rosemary spring, leaves separate
1 teaspoon dry tarragon
Handful mix microgreens,such as beet greens,broccoli greens,sunflower greens
9-10 big spinach leaves,washed,dry,chopped coarsely
1 jalapenos,chopped
1 small red pepper,1 small orange pepper,cut in small cubes
1 cup farro, washed couple times
6 ounce feta goat cheese,cut in cubes

Wash and trim the edges of beets,cover with aluminum foil tightly,roast in 400 F degrees oven for about 1 hour 20 minutes,until soften. Set aside,when cool to touch, cut in small cubes.
Wash farro with cold water couple of times, Put in a large saucepan,cover with water, add 1 teaspoon salt,bring to a boil,then simmer until farro cooked throughly,about 30-35 minutes. Drain and put aside.
In a big salad bowl,add onions,cucumbers,peppers,thyme,rosemary,spinach,microgreens,farro and beets.
Finish on top with feta cheese. 
You can make vinegarette for this salad,mix with olive oil,sherry vinegar,salt, pepper,and teaspoon of mustard. Pour over the salad.(Calories not included this sauce)

                                                                   COUNTRY POTATO SALAD
                                                                   6 Servings
                                                                   339 Calories Per Serving

During winter days, we don’t have many exciting ingredients, but we have colorful potatoes and root vegetables. Especially, I love using purple and pink potatoes, their vibrant color give freshness and enjoyment into this dish.  This salad is not classic potato salad, instead of using sour cream, mayo or butter I mixed with apples, pears and nuts. Very satisfying, filling salad as a side for your protein dish.

Ingredients:

10 medium size different variety potatoes, such as purple, pink, Yukon gold, peeled, cut into small pieces
1 Pink Lady apple, sliced thinly
1 Korean pear, peeled, sliced thinly
1 small head cauliflower, cut bottom part, florets separated, washed well
½ cup walnut, chopped roughly
1 yellow onion cut in half ring shape slices
Handful parsley, washed, chopped roughly
¼ cup dry cranberries
1 tablespoon olive oil
1 teaspoon aged balsamic vinegar
1 tablespoon caper berries
Salt and freshly ground pepper
1 teaspoon red pepper flakes
2 Eggs, boiled, chopped roughly (Optional)

In a large pot, cover potatoes with water and add salt. Bring it to a boil, then simmer, about 20-25 minutes, until they are soften.Drain, set aside.

In another pot, fill with water, when it’s boiling, add cauliflower. Cook about 5-8 minutes, until they are tender.Drain, and set aside.

To prepare vinaigrette, in a small bowl, whisk olive oil, balsamic vinegar, salt and pepper well, until combine thoroughly.

In a large salad bowl, put potatoes, cauliflowers, capers, onion rings, apple- pear slices, chopped parsley,walnut and cranberries. Mix lightly.Sprinkle with red pepper flakes. Drizzle with vinaigrette evenly, toss together to combine. You can add chopped eggs on top if desired.

Enjoy !!


                                                                    LIMA BEANS - ARUGULA SALAD
                                                                   4 Servings
                                                                   307 Calories Per Serving

This one is our favorite bean salad.. Arugula; especially mini arugula has very potent, peppery taste that perfect balance with tahini-honey lima beans puree..Unbelievable delicious and very nutritious salad  with your protein dish.

Ingredients:

1 cup lima beans, washed well, soaked overnight in water
1/2 cup corn
1 yellow bell pepper,cut into small cubes
1 medium heirloom tomato, cut into small cubes
Salt and freshly ground black pepper
1/2 orange zest
1 lemon, juiced
1 tablespoon olive oil
1/2  teaspoon dry oregano
1/2  teaspoon dry cilantro
Handful baby arugula, washed well,dry

In a medium bowl, pour olive oil,add lemon juice,orange zest,salt and freshly ground pepper.whisk well until combine.Toss arugula into oil mixture, mix well until coated completely. Take arugula from oil mixture,set aside. Keep the oil mixture for beans.

In a medium pot, put water and lima beans, bring it to a boil,then simmer, until beans are cook completely, about 35-40 minutes. Drain, and set aside.Separate 3/4 cup beans for making a puree.

In a large bowl, add lima beans,chopped tomatoes,peppers,corn,dry oregano,dry cilantro and oil mixture from arugula.Mix well until ingredients coated with oil mixture.

In a food processor, put separated 3/4 cup lima beans, 2 tablespoons tahini sauce, 1/2 lemon juice, 1 clove garlic minced, 1 tablespoon honey,2 tablespoons water,salt and pepper. Puree until smooth, you may add more water to dilute the puree.

In a serving plate, spooned puree on two sides, and between them place bean- tomato-pepper-corn mixture.Finish with arugula top on the bean mixture.

Bon appetite !!

                                                             CARROT SALAD IN PARMESAN CUPS
                                                             Makes 6 Servings
                                                             236 Calories Per Serving

I always love shredded carrot salad, but I want to take it to an another level with serving in a parmesan cups and mixing in a special vinegarette. 

Ingredients:

4 medium size carrots, peeled
1/4 cup dry cranberries
2 tablespoons pumpkin seeds
1 tablespoon sunflower seeds
1 teaspoon olive oil
2 tablespoons sweet mirin
Lemon juice from 1/2 lemon
1/2 inch fresh ginger,grated
1/2 teaspoon of freshly ground cardamom
1/2 pound parmesan cheese,grated
1 teaspoon honey

In a food processor, shred all the carrots.

In a small bowl,whisk olive oil,mirin,honey and lemon juice together.

In a large bowl, add shredded carrots, dry cranberries, cardamom,grated ginger, sunflower seeds and pumpkin seeds.Pour vinegarette top on and mix well,until combine.

In a small fry pan, heated on over medium high heat,put  equally divided grated parmesan cheese, and cook until golden brown. Place cook parmesan cheese on a back of small cup,and  give cup form to them.

For serving, fill each parmesan cup with carrot mixture.


                                                             BABY ARUGULA - SNOW PEA - EGG SALAD
                                                             Makes 2 Servings
                                                             362 Calories Per Salad

This is a well balanced salad with arugula greens, avocado, tomato, snow peas, mung beans sprouts, toasted almonds, eggs and mix variety olives. Crunchy, sweet, warm and delicious lunch candidate for any day.

I like to use baby arugula or really small leaves in this salad for easy bites and tenderness.

Ingredients:

2 handful baby arugula, washed, dry
1 heirloom tomato, cut into small chunks
1 avocado, cut into small pieces
10-12 mix variety olives, pitted, chopped
2 tablespoons almond slivers
1/4 pound snow peas, washed, trim both ends, cut diagonally small pieces
2 eggs, boiled, peeled, sliced
Handful Mung bean sprouts ( see how to make your own sprouts at "how to eat" section )
2 teaspoons olive oil, separated
Salt and freshly ground black pepper

In a medium bowl, put arugula and mung bean sprouts. Pour olive oil, add salt and pepper, mix until coated completely.

In a small pan, pour 1 teaspoon olive oil, add snow peas and almond slivers. Cook until almonds turn brown, but beans are still crunchy. Let it cool.

In a small bowl, mix tomato, avocado, and olives. Season with salt and pepper. Add cool pea- almond mixture into bowl. mix well.

In a serving plate, put arugula- Mung bean sprout mixture in the center. Place tomato- avocado-snow pea mixture half way  around it. Finish with sliced eggs top on arugulas. 


                 GARLIC INFUSED TOMATOES - MOZZARELLA - ARTICHOKE SALAD WITH LEEK AND CHIVE MUFFINS
                 Makes 15 Muffins and 2 Serving Salad
                 119 Calories Per Muffin and 171 Calories Per Salad

Savory muffins and scones are great with soups and salads.

When fresh artichokes are in season, I could eat them everyday. Artichoke is a low calorie, anti-oxidant rich vegetable and also is
a good source of fiber, vitamin C, folate and magnesium.

The vegetable that we eat is actually plant's flower buds. Artichoke flowers are measure up to seven inches diameter, and they are beautiful with vibrant blue-purple color. 

Ingredients For Muffins:

1 leek, trimmed, and washed well until sand rinse out completely, chopped
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon olive oil
2 eggs, lightly beaten
1 ¼ cups plain Greek yogurt
4 tablespoons unsalted butter, melted
1 ounce cheddar cheese, grated
Handful fresh chives, finely chopped

Preheat oven to 400 F degrees. Place paper muffin liners into muffin pan.

In a small pan, heat 1 teaspoon olive oil. Add leek and cook 2 minutes, stir occasionally. Let it cool.

In a large bowl, pour flour, baking powder, and baking soda.

In an another bowl, lightly whisk eggs, yogurt and butter together. Add cheese, chives and leeks. Mix them together.

Stir leek-egg mixture into flour mixture until blended. Do not over-stir the batter, it’s fine if its little lumpy.

Spoon the muffin batter evenly into the muffin cases, filling each cup about 2/3 full.

Bake in oven for 20 minutes, or until well risen. Let the muffins cool in the pan, then transfer to a rack, and let them cool completely.

Ingredients For Tomato- Mozzarella- Artichoke Salad:

10 medium size cherry tomatoes, washed, cut in half
4 garlic cloves, 2 pieces minced, 2 pieces sliced thinly
1 tablespoon pine nut
1 teaspoon olive oil
1 spring fresh rosemary, leaves only, chopped
1 spring fresh thyme, leaves only
1 mozzarella ball, cut into small cubes
2 fresh artichokes, steamed, hearts separated and cut in half

in a small saute pan, pour olive oil and add tomatoes,pine nuts and garlic. Cook for couple minutes until garlic is fragrant. Add thyme and rosemary leaves, stirring occasionally cook for 1 more minutes.

In a serving plate, put mozzarella cubes in the center, then pour tomato-garlic mixture on top. Place artichoke hearts slices around them.

                                                              WARM SPRING VEGETABLE SALAD WITH EGG
                                                              Makes 4 Servings
                                                              169 Calories Per Serving

It's time for asparagus, fiddle heads, snow peas, all kind of freshly emerged vegetables. This salad will fill you with very satisfying complex flavors.

Fiddle heads has similar taste like asparagus, and only available for 2 to 3 weeks in early spring. For us it's a spring welcomer vegetable with very crunchy taste. When washing the fiddleheads, rub with your fingers and let them sit in the water for a while. You have to trim stems and brown parts. cooking time is very important part for fiddleheads, if you do not cook enough they will be bitter, if you cook over they will be mealy. It's a expensive spring delicacy but totally worth for waiting whole year and every penny you spend.

Ingredients:

1/2 pounds fiddleheads, washed well
1/3 pound snow peas, washed, cut in half
16 stems asparagus
Broccoli sprout greens for garnish
4 eggs, poached or pan fry
2 teaspoons Grapeseed oil
Parmesan cheese shavings, optional

In a medium pan,pour vegetable oil, cook asparagus, until they are tender. Set aside.

In the same pan, cook snow peas for about 5 minutes. Set aside.

in a small saucepan, bring water to a boil, then add fiddleheads, cook for 4 minutes. Drain and place them in an ice bath. In a medium pan, pour 1 teaspoon vegetable oil, saute fiddleheads for 4-5 minutes. Set aside.

In a serving dish, arrange asparagus, fiddleheads and snow peas together. Place fry or poach egg on top. Finish with broccoli sprout greens and parmesan shavings if desired.
 

                                                 ARUGULA – FAVA BEANS – ASPARAGUS SALAD WITH  SCRAMBLE EGGS
                                                 Makes 2 Servings
                                                 365 Calories Per Serving
 

Another treat for us at this weekend's green market, flowering arugula with flowers still are attached to stems. Also we found edible flowers in our specialty store.

Edible flowers can be consumed safely. Don’t try to eat regular flowers, that can be toxic or dangerous, buy only packaged flowers. You have to wash them well before eat, they can be easily contaminated with pesticide. They can add interesting taste and flavor into salads and desserts.

Fresh fava beans another spring delicacy available only certain time frame. They are extremely nutritious, high in fiber and iron. However preparing fresh beans are little intimidating but their special taste totally worth the hard work.You can not eat outer pod. You have to open the pod and use only inner beans part. Inner bean has skin on it, I prefer peel the skin before serving or eating, but you can eat bean with skin, too.

Ingredients:

10 stems arugula with their flowers, leaves and flowers separated
5 springs fresh mint
5 springs fresh oregano
4-5 springs fresh thyme
3 teaspoons olive oil, separated
1/2
 teaspoon balsamic vinegar
Salt and freshly ground black pepper
4-5 asparagus, bottom part trimmed, thick stems clean with vegetable peeler
1 pound fava beans, open the pod, remove the beans, discard the pods
4 organic eggs, whisked
1/4 package edible flowers for garnish

In a small bowl, prepare vinegarette mixing with 1 teaspoon olive oil, balsamic vinegar, salt and pepper.

In a medium bowl, mix arugula, mint, oregano, thyme together. Drizzle with vinegarette.

In a small pan, pour 1 teaspoon olive oil, cook asparagus until they are tender. Cut stems in small bite size pieces. Mix asparagus into arugula salad.

In a small pan, pour 1 teaspoon olive oil, pour seasoned whisked eggs, cook by agitating continously, for couple minutes.

In a small pot, fill with water, bring it to a boil, add inner fava beans. Cook for 5 minutes, or until they are soften inside when you unshelled the beans. Drain, and peeled the beans.

In a serving plate, place scramble egg one side, arugula salad other side of the plate. Put fava beans on top of eggs, and garnish with edible flower petals.

Bon appetite !!

                                 PEPITAS – PINE NUTS CRUSTED TOFU WITH WATER CREST – ARUGULA SALAD
                                
Makes 2 Salads
                                 349
Calories Per Serving

This is the most delicious salad you’ll ever taste. Outside crust of the tofu just itself is so flavorful, you can finish this spread before covering the tofu. Arugula and watercress give extra freshness and taste to this salad. Well balanced and loaded with your daily nutrition needs..

Living water cress contains significant amount of iron, calcium and folic acid. Eating watercress has many health benefits such as act as a stimulant and antioxidant, a diuretic and a digestive aid.

Ingredients:

8 - 1/4 inch thick slices tofu
1 tablespoon soy sauce
1 tablespoon mirin
1/4 cup pepitas ( toasted pumpkin seeds )
1/4 cup pine nuts
1/4 cup sunflower seeds
1 teaspoon sesame oil
Freshly ground black pepper
5-6 crimini mushrooms, sliced thinly
1-2 stems oyster mushroom, sliced thinly
2 Shitake mushrooms, sliced thinly
Half slice roll, toasted
2 tablespoons fresh goat cheese
1 living water crest, cut from root, washed, leaves only
Handful arugula with flowers
3-4 springs fresh oregano
3-4 springs fresh mint
3 springs fresh thyme, leaves only
Eatable pansy flowers for garnish
1 teaspoon olive oil
2 tablespoons aged balsamic vinegar
Pinch of sugar

In a medium bowl, toss together arugula, water crest, oregano, mint and thyme., add olive oil, salt and freshly ground black pepper. Set aside.

In a small bowl, mix soy sauce and mirin. Marinate tofu slices in this mixture for 10 minutes.

Meantime, in a food processor, put pepitas, pine nuts,  and sunflower seeds. Pulse until coarsely crumbled. Slowly add sesame oil, mix until combine.

Preheat oven to 375 F degrees.

Spread pepita paste on both sides of tofu slices. Place onto parchment paper lined baking sheet. Cook for 30 minutes, flip the sides in half way of cooking.

In a small pan, pour balsamic vinegar and pinch of sugar together. Reduce on medium high heat for 5 minutes, until vinegar remains 1 tablespoon.

In a medium pan, pour 1 teaspoon olive oil, add mushrooms. Saute until they are tender. On a toasted bread, spread goat cheese, finish on top with sauté mushrooms.

In a serving dish, place greens on one side, tofu slices other. Drizzle with vinegar reduction around. Place mushroom- goat cheese bread on side. Garnish with eatable pansies.

Bon appetite !!



                                                                        FIRE ROASTED EGGPLANT SALAD
                                                                        Makes 4 Servings
                                                                        117 Calories Per Serving

This is an excellent summer salad with refreshing orange taste and delicious companion with your protein dishes. Easiest way to roast eggplants, without peeling their skin cover with aluminum foil, and simply put on a grill rack until done.

It's a delightful way to get daily green and vegetable needs.

LOOK AT THE CALORIES !!

Ingredients:

1 large eggplant, keep the skin intact, cover by aluminum foil tightly, roast on fire
2 purple, 1 yellow organic heirloom tomatoes, cut into small cubes
2 green onions, sliced thinly
1 fresh garlic, sliced thinly
1 red onion, chopped
5-6 springs fresh flat leaf parsley, chopped
5-6 springs fresh oregano, leaves only, chopped
7-8 fresh chive flowers
Salt and freshly ground black pepper
1 orange, half juiced, half divided to segments
1/2 lemon, juiced
1 teaspoon olive oil
Couple handfuls of mix baby greens, washed and dry
Eatable flowers for garnish

In a large bowl, toss mix greens with olive oil, salt and pepper. Set aside.

Peel skin from roasted eggplant, and chopped roughly.

In a large bowl, put chopped red onion, garlic, green onion, tomatoes, parsley, oregano, orange segments and eggplant. Mix well. Drizzle with lemon and orange juice. Season with salt and pepper.

Before serving, place eggplant mixture onto mix green bed and finish top with fresh chive and eatable flowers.

Bon appetite !!



                                                                        ADZUKI BEAN - BARLEY SALAD
                                                                        Makes 6 Servings
                                                                        227 Calories Per Serving

I love this salad, because I'm getting daily greens, vegetables and grains in one bowl; at the same time lots of proteins and plenty energy for rest of the day.. It's unbelievable fresh flavors-herbs mixture can satisfy and fill you tastefully during lunch or dinner.

Adzuki or Adzuki beans known as Japanese beans, are rich in soluble fiber
which type of fiber provides bulk to the stool and binds to toxins and cholesterol, helping their elimination from body. We can call them " weight loss beans " because they are very low in calories and fat but high in vitamins and minerals.

Barley is a whole grain, looks like a wheat berry but slightly lighter in color. It's good source for fiber, selenium, manganese, copper and phosphorus.


Ingredients:

1 cup barley, washed, cooked in boiling salty water until soften
1 cup dry Adzuki beans, soaked overnight and cooked in boiling salty water until soften
2 tablespoons pumpkin seeds, lightly toasted
1 teaspoon olive oil
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper
Handful salad mix, washed
5-6 springs fresh oregano, leaves only, chopped
4-5 springs fresh thyme, leaves only
6-7 springs fresh mint, chopped
10-12 fresh chives with their flowers, chopped
1 fresh garlic, sliced thinly
1 medium heirloom tomato, cut into small chunks

In a large salad bowl, mix all the ingredients together. Season with salt and pepper. drizzle with olive oil-balsamic vinegar mixture on top.

Bon appetite !! 



                                                                      RAW SNAP PEA - BABY SPINACH SALAD
                                                                      Makes 4 Servings
                                                                      76 Calories Per Serving

This is an unbelievably tasty raw salad with baby spinach, avocado, olives, shallots and fresh snap peas. Vinaigrette is slightly sweeten with touch of honey, but sherry vinegar and mustard give acidity and sourness and keep the balance of flavors.


LOOK AT THE CALORIES !!

Ingredients:

6 ounces baby spinach, washed well, bigger leaves pinch by hand
Handful salad mix greens
1 avocado, sliced into chunks
10-12 olives, mix variety, pitted, sliced
1 medium shallot, sliced thinly
Handful fresh snap pea, some cut in half, some peas exposed
1 tablespoon olive oil
1 tablespoon sherry vinegar
Salt and freshly ground black pepper
1 tablespoon honey
1 teaspoon Dijon mustard 

In a small bowl, mix olive oil, sherry vinegar, salt, pepper, mustard and honey, until combine throughly.

In a salad bowl, toss together, baby spinach, salad mix greens, snap peas, avocado, shallot and olives. Drizzle with vinaigrette evenly.

Bon appetite !!



                                            WATERMELON SUMMER SALAD
                                                                         Makes 2 SErvings
                                                                         260 Calories Per Serving

I think this is my  favorite summer salad for years. Watermelon, cucumber and fresh mint leaves give extra freshness, avocado brings smoothness, tomato, kiwi and cheese balls carry tartness to this DELICIOUS and NUTRITIOUS salad.. Perfect flavor balance, super tasty for anybody picky for salad.


Ingredients:

2 slice watermelon, scoop out balls shape
1 tomato, scoop out balls shape
1/2 cucumber, scoop out balls shape
1 avocado, scoop out balls shape
1 kiwi, scoop out balls shape
1 tablespoon French feta goat cheese
1 tablespoon cottage cheese
1 tablespoon plain Greek yogurt
2 teaspoons olive oil
Freshly ground black pepper
Fresh mint leaves, fresh oregano leaves, fresh basil leaves for garnish

In a small bowl, mix feta cheese, cottage cheese and yogurt well. Make ball shapes with your hands.

In a serving plate, arrange all the fruits, vegetables and cheese balls by color. Drizzle with olive oil on top and season with freshly ground black pepper. Garnish with mini leaves.

Bon appetite !! 



                                                                          FRESH SALAD 
                                                                          Makes 4 Servings
                                                                          267 Calories Per Serving

This salad made with freshest ingredients available, beans and eggs are from farm, salad greens is from our veggie garden.. As I always say, food must have different dimensions, visual, smell, taste etc.. When I was tossing this salad, greens and herbs had very aromatic scent and crunchiness; just smelling them made me hungry.

In order to keep veggies and greens fresh, I didn't want to cut them into small chunks, instead I just sliced them thinly, and arranged top of big pile of salad greens and herbs.

It is an unbelievable delicious and nutritious salad, when filling you for a long hours at the same time gives lots of energy for the rest of the day.


Ingredients:

1/4 lb. snap peas, washed, trimmed both ends
2 organic large eggs, boiled, sliced
1 avocado, pitted, sliced
10-12 mix variety olives, pitted, sliced
1 big heirloom tomato, cut into small cubes
1 yellow pepper, sliced thinly
1 cup French feta goat cheese, cut into small chunks
Mix variety salad greens, and herbs such as fresh mint, basil, rosemary, oregano, summer savory and tarragon
Salt and freshly ground black pepper

In a big salad bowl, tear salad greens by hand and add herbs leaves. Season with salt and pepper. Mix well.

Arrange all the ingredients by their color or shape around the bowl. Place tomato chunks in the center, and finish with olive slices. Sprinkle with cayenne pepper.

Enjoy !!



                                TOMATO SALAD WITH FRESH HERBS AND FETA CHUNKS
                                                     Makes 4 Servings
                                                     132 Calories Per Serving

Tomatoes are finally starting to show up on farmers market stands.. I found these beautiful wine on and heirloom tomatoes this weekend market, they are not just look tasty, also smell unbelievable aromatic like old time tomatoes. Fresh herbs and salad greens are from our veggie garden. I strongly encourage people to grow their herbs and greens, even on their balconies into containers. You can not believe the difference of taste, smell and flavor. They can easily turn any meal to special occasion.

LOOK AT THE CALORIES !!


Ingredients:

1 big heirloom tomato, cut into small chunks
2 wine on tomatoes in vary color, cut into small chunks
1 cucumber, cut into small cubes
1 cup French feta goat cheese, cut into small chunks
Handful fresh flat leaf parsley, chopped
Fresh herb mixture, such as rosemary, thyme, summer savory, tarragon, mint, basil.., tore by hands
3 cups mix salad greens, washed, tore by hands

In a large bowl, put salad greens at bottom, add fresh herbs, parsley, tomatoes, feta chunks and cucumber. Season with salt and pepper.

Enjoy !!




                                                                     RAW BEET - BULGUR SALAD
                                                                     Makes 4 Servings
                                                                     88 Calories Per Serving

This one is a delicious side dish for
any meal. Colorful, flavorful, nutritious and seasoned with lots of healthy seeds.

You can use yellow, red or rainbow beets, or mix different variety together for playful presentation.

Beet
has anti-cancer and fiber-related benefits; the combination of antioxidant and antiinflammatory parts in beets make this food highly popular to reduce risk of many cancer. Beet is an excellent source for dietary fiber which provides special health benefits for digestive tract ( prevention colon cancer ) and cardiovascular system.

Approximately 10-15 % US adults have experience of reddening their urine after consumption of daily amount of beet. This is usually not a harmful situation but may indicate iron metabolism related problem, such as iron deficiency, iron excess, etc.

LOOK AT THE CALORIES !!

Ingredients:

4 tablespoons bulgur
1 large yellow beet, peeled, grated thinly
1 tablespoon olive oil
1 lemon, juiced
1/2 teaspoon fennel seeds, grounded in a hand mortar
1/2 teaspoon cumin seeds, grounded in a hand mortar
1 garlic cloves, minced
1/2 teaspoon fresh ginger, grated
Sea salt and freshly ground black pepper

In a small pot, fill with water, bring it to a boil. Add bulgur and cook for 4-5 minutes, until bulgur soften. Drain, and set aside.

In a large bowl, mix beet, bulgur, lemon juice, garlic, olive oil, ginger, cumin seeds and fennel seeds. Season with salt and pepper.

Use ring or big size cookie cutter for plating.

Bon appetite !!



                                                         PURSLANE - GRILLED PEACH SALAD
                                                         Makes 4 Servings
                                                         95 Calories Per Serving

I was looking for purslane for last couple of weeks at the farmers market without any luck. This weekend suddenly I saw bunches of them hidden under other vegetables piles at the corner. It was the happiest moment for me. This is an amazing salad with lemony tartness from purslane and sweet caramelized flavor from peaches, wine on tomatoes, season first harvest cucumber, fresh onion and fresh garlic.. Salad redefined with this recipe in different level.. This salad will fill you for a long time with only 95 calories. I called this " smart eating ".

Although purslane is considered as weed in the United States, it may be eaten as a leaf vegetable. It has a slightly lemony-sour and salty taste and is eaten throughout much of Europe,the Middle East, Asia, and Mexico.The stems, leaves and flower buds are all edible. Purslane may be used fresh as a salad, stir-fried, or cooked like spinach. Purslane high in calcium, potassium, vitamin A and alfa- linolenic acid.

I'll post more purslane recipes in this week..

LOOK AT THE CALORIES !! Purslane has only 16 calories in 100 gr ( 3.5 oz.).

Ingredients:

1 bunch purslane, pick leaves with a little stems, washed well
1 red wine on tomato, cut into small cubes
1 yellow wine on tomato, cut into small cubes
1 small cucumber, cut into small cubes
1 fresh onion, sliced thinly
1 fresh garlic, sliced thinly
3 organic white peaches, cut in half, brush with vegetable oil lightly, grilled and sliced
Salt and freshly ground black pepper
1/2 tablespoon olive oil
5-6 fresh basil leaves, chopped
5-6 fresh mint leaves, chopped
3-4 springs fresh thyme, leaves only
Handful fresh tarragon, chopped

In a large salad bowl, toss all the ingredients together. Mix well.

Enjoy !!




                                        PURSLANE - YOGURT SALAD
                                                                   Makes 2 Servings
                                                                   114 Calories Per Serving

Here is another purslane recipe with fresh ginger and garlic flavored yogurt and toasted flax seeds. Very filling salad for hours without high calories.

Eating raw, especially greens such as purslane, spinach, kale or vegetables such as broccoli, brussels sprout, cabbage gives so many health benefits like; getting vitamins more efficiently, boosting immune system, better
digestible from intestinal tract, energizing body and mind...

Flax seed is high in fiber and omega-3 -fatty acid. Flax seed can be digest better if grounded. It helps to reduce total blood cholesterol and LDL ( bad cholesterol ) levels which means reduce the risk of hearth disease.

Flax seed can be found at healthy food stores. You can keep the in the fridge to extend their freshness
.

LOOK AT THE CALORIES !!


Ingredients:

1 bunch purslane, about 3 cups, leaves only, washed well at least 4-5 times
1 cup plain Greek yogurt, diluted with couple tablespoons water
1 tablespoon flax seeds, toasted lightly in a pan
1/2 inch fresh ginger, grated
1 large garlic clove, minced
Salt and freshly ground black pepper
Purple basil sprouts for garnishing

In a small bowl, mix yogurt with grated ginger and minced garlic. Season lightly with salt.

In a medium size salad bowl, put purslane, season with pepper. Pour yogurt mixture on top, sprinkle with toasted flax seeds. Garnish with purple basil sprouts. You can mix yogurt  and purslane well before eating.

Enjoy !!



                                                   MARINATED RAW BEET SLICES WITH FRESH HERB AND PEACHES
                                                   Makes 4 Servings
                                                   163 Calories Per Serving

We all have to take advantage of season and expend our "raw eating" horizons.
I'm posting two delicious and nutritious raw salad recipes in a row. This one made with tasty sherry vinegar, three color peppercorn, elderberry and winter berry marinated ring shape beet slices with lots of fresh herbs, goat cheese crumbles and grilled peaches. Very satisfying, very light and fresh as summer salads supposed to be.

If you are buying beets with their greens, you have to separate them for keeping their freshness. Cut greens about 1 inch from roots, wash them well, dry and keep in the plastic bag or linen salad bag in the fridge for couple of days. Root can stay in fridge for up to a week.

Mirin is a sweet rice wine and  an essential condiment in Japanese cuisine. It can add nice aroma and slightly sweetness into dishes.

Ingredients:

3 small size any kind beets, brushed well, trimmed both ends, sliced paper thin with a mandolin
4-5 small size radishes, sliced paper thin with a mandolin
4 peaches, cut in half, grilled then sliced, brush with olive oil lightly
Handful fresh herbs, such as tarragon, summer savory, Greek basil, purple leaf basil, lemon verbena, chocolate mint..
4 tablespoons Humboldt fog goat cheese, crumbled
1 tablespoon olive oil
6 tablespoon good quality sherry vinegar
1 tablespoon mix pink, white and black peppercorn, crushed in a hand mortar
1 teaspoon sugar
1 tablespoon winter berry and elderberry mixture, crushed in a hand mortar
1 tablespoon mirin

In a large bowl, mix vinegar, mirin, sugar, crushed peppercorns and berries. Marinate beet and radish slices for couple of hours in the fridge, until soften.

Grill peach halves lightly, then slice them.

In a serving plate, place beet, radish and peach slices. Sprinkle with herbs and goat cheese crumbles. Drizzle with olive oil evenly.

Bon appetite !!



                                           RAW KALE SALAD WITH WALNUT - OLIVES - PINE NUTS PESTO
                                           Makes 4 Servings
                                           138 Calories Per Serving

This is one of my best salad recipe, and suddenly becomes our favorite lunch companion for hot summer days.This one is amazing tasty and nutritious raw kale salad with heart friendly nuts. It will fill you up for long hours without calories.

Pine nuts are a high protein nuts that come from pine cones. They are rich in essential minerals and vitamins and heart friendly mono-unsaturated fatty acids. Although they are high in calories, but their health benefits are countless, such as; excellent source for vitamin E, rich in mono-unsaturated
fatty acid such as oleic acid, excellent source for complex vitamin B...

I used herb scissor for a neat presentation, if you don't have it, not a problem, you can slice kales in ribbons by hand.

Ingredients:

14-15 kale leaves, washed and dried, cut with herb scissor in ribbons
1 yellow wine on tomato, cut into small cubes
1 red wine on tomato, cut into small cubes
2 roasted red bell pepper, sliced thinly

4 tablespoons walnut, chopped
1 tablespoon pine nuts, roasted
1 teaspoon olive oil
Salt and freshly ground black pepper
10 mix variety olives, sliced
Handful mix fresh herbs, such as thyme, rosemary, oregano, tarragon..

In a food processor, put walnut, toasted pine nuts and olives. Pulse couple times, while still have some small pieces. Transfer into small bowl and mix with olive oil.

In a large salad bowl, add kale ribbons, herbs, sliced red peppers, tomatoes and walnut pesto. Mix well until combine throughly.

Before serving garnish with roughly chopped walnut and olives on top.

Enjoy !!



                                                                        SUNFLOWER SALAD
                                                                         Makes 4 Servings
                                                                         208 Calories Per Serving

When I found fresh red currants  and eatable flowers at the this weekend farmers' market, this salad idea came to my mind immediately, because of currant tartness could be well balanced with roasted beets, grilled pineapple and peach sweetness. Colorful, delicious, irresistible in every way !!

Currants belong to the gooseberry family. Red currants are rich source of vitamin C and potassium. They are also high in fiber and antioxidant. They can improve digestion, boosting immune system, help cleansing blood, reducing
fever...


Ingredients:

1 fresh pineapple, peeled, cored and sliced
4 peaches, cut in half
2 golden yellow beets, brushed, both ends trimmed
1 red beet, brushed, both ends trimmed
1 watermelon beet, brushed, both ends trimmed
Handful mix fresh herbs, such as purple leaf basil, Greek basil, tarragon, lemon verbena, lemon balm, oregano..
Eatable flowers for garnish
Handful red currants, washed, berries only
1 tablespoon olive oil, 1 teaspoon separated for garnish

Lightly brush pineapple and peach slices with olive oil and grill them. Set aside.

Cover beets with aluminum foil tightly and roast in 425 F degrees oven for about 1 hour or until they are soften. When they cool to touch, peel their skin and using vegetable peeler, make slices. Also using melon spoon, take some beet balls. When you are taking balls and slices, use the different color part of beets.

In a serving plate, place one slice of grilled pineapple, then decorate with fresh herbs on edges. Put second slice of pineapple. Core part, in the center of slices, place beet ball, and finish with beet slices around it. Try to give a sunflower shape. Place grilled peach slices and beet balls around the plate. Garnish with red currants and eatable flowers. Drizzle with a teaspoon olive oil.

You can sprinkle goat cheese pieces if desired.

Bon appetite !!


 


                                     RAW ZUCCHINI - FRESH PEA - HERB SALAD
                                                             Makes 4 Servings
                                                             115 Calories Per Salad

Another beautiful raw salad recipe came to my mind with combinations of fresh ingredients.. Zucchini, fresh peas and radishes are in season ( our zucchinis are just blooming like crazy ), very tender, and delicious.. I didn't want to cook them and lost their flavor and valuable nutrition. The only problem with this salad is you can not get enough of it. So refreshing with fresh dill, basil, thyme and other aromatic herb bouquets.. It smells unbelievable, looks great and tastes heavenly..

Radishes and their greens are excellent source of vitamin C. Radishes, like other member of the cruciferous family ( such as kale, broccoli, brussel sprout, cabbages ) they have cancer- protective properties. You can use radish greens in stir-fries and soups. Actually their greens contain 6 times more vitamin C content than their roots. Uncooked radish roots have more vitamin C than cooked roots.

LOOK AT THE CALORIES !!

Ingredients:

1 lb. shelling peas,about 1 1/4 cups peas, discard pods, just peas cooked into a boiling water for 4-5 minutes, drained, placed into ice fill water
4 radishes, sliced thinly
2 small zucchini, sliced thinly with a vegetable peeler
4 tablespoons Humboldt fog goat cheese, crumbled
Handful fresh herbs, such as dill, tarragon, basil, summer savory, lemon verbena, lemon balm, cilantro..
1 teaspoon olive oil
1 lemon, juiced
1 teaspoon tahini sauce
Coarse sea salt and freshly ground black pepper

In a large bowl, pour lemon juice, olive oil, tahini sauce, salt, pepper and pinch of cayenne pepper, mix well. Place zucchini and radish slices into the marinate, mix until coated evenly. Let them marinate for couple of hours in the fridge. Mix cooked peas into the marinate.

In a serving plate, create a base with sprinkled herbs. Place zucchini slices like flower petals by folding in half. Mound peas in the center and radish slices around the plate. Sprinkle with more fresh herbs and goat cheese crumbles on top.

Enjoy !!



                                                             RAW SEASON VEGETABLES - HERB SALAD
                                                             Makes 2 Servings
                                                             212 Calories Per Serving

Seasonal celebration !! Radishes, summer squash, fresh peas, cucumber, tomatoes, sugar snap peas and of course bunches of fresh herbs finish with eatable flower petals and feta goat crumbles.. Fresh herbs provide refreshing taste and distinct complex flavors and scent in to your mouth and nose..Not just an eye candy;  very nutritious, and tasty salad as well..

Don't cook fresh peas and sugar snap beans more than 2 to 3 minutes. Immediately drain and place into ice bath for keeping their beautiful vibrant color.


Ingredients:

2 dwarf Pattypan squashes
1 small zucchini, sliced very thinly with vegetable peeler
6 radishes, cut in half lengthwise
2 small yellow wine on tomatoes, cut into small cubes
1 cup fresh peas, cook into boiling water for only 2-3 minutes, drained, placed into ice fill water
6-8 sugar snap beans, trimmed both ends, cook into boiling water only 2-3 minutes, drained, place into ice  fill water
1/2 cucumber, cut into strips with julienne peeler
1 lemon, juiced
Salt and freshly ground black pepper for taste
1 teaspoon olive oil
2 cups fresh herbs, chopped or pick smallest leaves, such as Greek basil, oregano, mint, tarragon, summer savory, lemon balm..
2 tablespoons French feta goat cheese or Humboldt fog goat cheese, crumbled
1/2 red delicious apple, sliced thin as matchstick shape

Preheat oven to 375 F degrees.

Cut caps of Pattypan squashes, and scoop out the insides with watermelon spoon, keep them aside. Brush with olive oil inside and outside of the squashes. Place onto parchment paper lined baking sheet, and roast for 30-35 minutes, or until soften. Let them cool. Fill their cavities with fresh cooked peas and feta crumbles. Set aside.

In a medium bowl, pour 1 teaspoon olive oil, lemon juice, salt and freshly ground black pepper. Marinate  zucchini, apple, cucumber slices and ball shape squashes for 10 minutes. Toss radishes, tomatoes, herbs, peas and snap beans into bowl and mix until coated.

In a serving plate, place stuffed Pattypan squash, and herb mixed vegetables. Sprinkle with eatable flowers on top.

Bon appetite !!



                                                                   GREEN BEAN SALAD WITH HERB PESTO
                                                                   Makes 2 Salads
                                                                   330 Calories Per Salad Plus 80 Calories From Pesto

Can you picture better lunch plate than this ? Beans are tender and fresh, avocados are creamy and tasty and of course fresh herb aromas give different flavors to each bite.. This salad can be ready less than 15 minutes and delicious-healthy option for a lunch or side dish for a dinner. 


Ingredients:

20 mix variety organic beans, such as yellow, purple and green, trimmed both ends, cleaned strings
1 organic avocado, pitted, sliced thinly
2 large organic eggs, boiled, quartered
1 cup mix variety small leaves fresh herbs, such as Greek basil, thyme, mint and tarragon
Pinch of cayenne
Salt and freshly ground black pepper
1/4 cup organic almonds, soak in to hot water for 10 minutes, peeled, toasted lightly until fragrant, chopped roughly
1/2 lemon, juiced and zested
Gooseberries and pink currants, for garnishing
Organic eatable flowers, for garnishing

In a medium size saucepan, fill with water and add salt. Bring it to a boil, add beans. Boil for 2 minutes, drain and place into ice filled water bath.

In a salad bowl, toss gently beans, lemon zest, herbs, chopped almonds, lemon juice, avocado slices and eggs together. season with salt and pepper. Sprinkle with cayenne pepper. When serving on a plate, garnish with eatable flower petals, gooseberries and currants. Serve fresh herb pesto on side.

Fresh Herb Pesto:

Handful fresh flat leaf parsley
Handful fresh cilantro
Handful mint
Handful tarragon
Salt and freshly ground black pepper
2 teaspoons olive oil
1/2 lemon, juiced
1 garlic clove
1 fresh spring onion
1 tablespoon honey

In a food processor, put all the ingredients together. Puree until creamy and smooth.

Bon appetite !!



                                                                  SPROUTED GREEN LENTIL SALAD
                                                                  Makes 4 Servings
                                                                  326 Calories Per Serving

This is another wholesome dish; it will provide your daily needs in one portion, protein, greens, seeds, nuts and vegetables.. DELICIOUS and super HEALTHY with sprouted lentils.. Raw kale and fresh herbs give refreshing taste, season stars cherry tomatoes bring sweetness, sunflower-pumpkin seeds and walnuts carry earthy flavor in to this flavor packed salad. This is one of my best !!

Nevertheless to say like any other sprouts, sprouted lentil's nutritional content are much higher when they are in germinating phase. Lentils are very good source of protein, dietary fiber, vitamin B, folate and minerals.
Sprout lentils by placing in water for overnight, then rinsing them every 12 hours to prevent rot for 3 to 4 days. If you check " how to eat" section, I explained how to sprout Mung beans, pretty much is the same process..

You can use sprouts in salads, soups, sandwiches, stir-fries..

Ingredients:

1 cup dry green lentils, sprouted
14-15 mix color cherry tomatoes, cut in half
2 garlic cloves, minced
1/2 cup walnut, chopped roughly
Handful fresh herbs, such as mint, purple leaf basil, Greek basil, tarragon, summer savory, cut by herb scissor
4-5 kale leaves, thick middle stems removed, sliced by herb scissor
Handful sprouted micro greens, such as purple cabbage, sunflower and broccoli
1/2 purple kohlrabi, sliced by mandoline, and cut in cubes
2 tablespoons pink currants
1 teaspoon olive oil
1/2 lemon juiced and zested
1 tablespoon flax seed
2 tablespoons sunflower seed
2 teaspoons pumpkin seeds
1 teaspoon sesame seeds
1 cherry bomb pepper, sliced thinly
Salt and freshly ground black pepper for taste

In a medium pan, put sunflower, pumpkin, sesame, flax seeds and walnuts. Lightly toast until they are fragrant for 4-5 minutes. Let them cool.

In a large salad bowl, place sprouted lentils, cherry tomatoes, cherry bomb pepper slices, kohlrabi slices, toasted seeds, walnuts, lemon zest, kale and herbs, garlic, and currants. Mix well. Drizzle with olive oil and lemon juice. Season with salt and pepper. Finish with sprouted micro greens.

Bon appetite !!



                                                                         SUNFLOWER SALAD
                                                                          Makes 4 servings
                                                                          378 Calories Per Serving

I love sunflowers !  In their season, all the vases, jars and galvanized buckets fill with their beauty in every corner of our house. Their shape also inspires me when I'm cooking or baking.

This salad made with potato, avocado and egg and season with delicious green-avocado-cucumber pesto sauce, finished with home-made, oven baked beet and sweet potato chips. Another wholesome dish, provide lots of healthy fatty acids, protein, seeds and greens. I really enjoy diffrent and creative presentation on the plate, but taste must be delicious, flavorful and
complex as well. This one is a perfect example, warm, tasty, healthy salad with lots to talk about it..

Avocados good source for fiber, potassium, vitamin K, Vitamin C, Vitamin B and folate. They are high in calories, but very good source for monounsaturated fat (healthy fat ). Try to corporate avocados in your diet with
salads, sauces and spreads for your heart.


Ingredients For Salad:

1 avocado, pitted, cut into small cubes
3 medium size new potatoes, peeled, cut in small cubes, boiled in a salty water until soften
4 large organic eggs, boiled, sliced thinly
Salt and freshly ground black pepper
Handful fresh small leaf herbs, such as Greek basil, tarragon, rosemary

In a salad bowl, mix all the ingredients. Mix with green pesto sauce. Place on serving plate, flat with back of spoon on top. Decorate with sliced olives on top and place beet and sweet potato chips around.

Avocado- Green Sauce:

2 garlic cloves
1 avocado, pitted, sliced
2 spring onions, skin peeled, cut in half
1 teaspoon olive oil
1 lemon, juiced
Handful fresh herbs, such as mint, tarragon, basil, oregano..
1 small cucumber, peeled, cut in half
1 cup green, such as spinach, kale or chard
1 lime, juiced

In a blender, mix all the ingredients together. You may add water to dilute little bit.

Home-Made Oven-Baked Beet Chips:

1 big red beet, brushed well, peeled, sliced with mandoline 1/16 inch thick
1 medium size sweet potato, peeled, sliced with mandoline 1/16 inch thick
1 teaspoon olive oil
sea salt and freshly ground black pepper

Preheat oven to 350 F degrees.

Prepare 2 baking sheets by lining parchment paper. Coat beet and sweet potato slices with olive oil. Place onto baking sheets and season with sea salt and pepper evenly.

Bake for 20 minutes two baking sheets at the same time, then rotate sheets and bake 20 more minutes.

Bon appetite !!



                                                    GRILLED VEGETABLES AND FRUITS SALAD
                                                    Makes 4 Servings
                                                    136 Calories Per Serving

This complex flavors packed dish will change the way of your thinking about salads.. Grilled eggplants, zucchini, corn, peach and plums mixed with tomatoes and fresh herbs. Sweet and sour, cold and hot, veggies and fruits perfect combinations. DELICIOUS and very filling salad !!

LOOK AT THE CALORIES !!


Ingredients:

2 organic baby eggplants, washed, covered with aluminum foil tightly, grilled and sliced
1 big organic zucchini, peeled, sliced, brush with olive oil lightly, season with salt and pepper, grilled and sliced
1 organic corn, grilled with husk, stripe down kernels
1 organic peach, cut in half, cut side brushed with olive oil lightly, grilled and diced
2 organic red plums, cut in half, cut side brushed with olive oil lightly, grilled and diced
1 organic spring onion, chopped
2 organic garlic cloves, minced
1 organic red cherry bomb pepper, diced
1 tablespoon olive oil, separated some for brushing
Salt and freshly ground black pepper
Handful fresh small leaf herbs, such as Greek basil, thyme, rosemary
Handful fresh herbs, mint, tarragon, lemon savory, flat leaf parsley
2 medium size organic tomatoes, diced
20 organic yellow cherry tomatoes, cut in half

In a large salad bowl, toss all the ingredients together. Season with rest of the olive oil.

Bon appetite !!



                                                                BLACK - EYED PEA - EGG SALAD
                                                                Makes 4 Servings
                                                                192 Calories Per Serving

This protein bomb, tasty side dish can be eaten warm or cold, perfect for summer days..

Black - eyed peas, like other beans, are low in fat and high in vitamin B 1, magnesium, phosphorus, zinc, fiber and quality protein. Store dry beans at room temperature, in an air-tight container to protect from moisture.


Ingredients:

1 cup organic dry black-eyed peas, washed, boiled in a salty water for 35-40 minutes until soften, drained
4 large organic eggs, boiled in a water, peeled and sliced
1 organic spring onion or scallion, chopped
Handful fresh flat leaf parsley and mint, minced
1 tablespoon red pepper paste
1/4 cup French feta goat cheese, crumbled
1 teaspoon olive oil
Handful fresh small leaf herbs, such as thyme, rosemary, Greek basil, and sprout greens
Salt and freshly ground black pepper
Pinch of cayenne pepper

In a large bowl, toss all the ingredients together. Season with salt and pepper. Before serving garnish with more herbs.

Bon appetite !!



                                                                        BLACK BEAN - BARLEY SALAD
                                                                        Make 4 Servings
                                                                        303 Calories Per Serving

This unbelievable tasty, refreshing ( from fresh herbs ), healthy- nutritious salad can be good pair with your sea food dishes. Again " whole in one dish " concept provides protein, grain, vegetables, green and beans that means your daily needs.

Black beans are amazingly good source for protein plus fiber. You won't find this outstanding amount of protein and fiber in no other food groups. You have to consume minimum 3 cups legumes a week, but your goal must be 4 to 8 cups a weekly.

Building a healthy pantry must be the first step for your healthy-life style changes..Use dry beans instead of cans.. I always buy small amount of any dry goods that provides advantage for storing and keeping them fresh and healthy. Soaking of black beans in water for overnight has found widespread support in food science research, as a way of improving overall black beans health benefits.

Ingredients:

1 cup organic dry barley, washed, cooked in a salty boiling water until soften and drained
1 cup organic dry black beans, soaked overnight in a luke-warm water, drained, cooked in a boiling water until soften and drained
1 ear fresh corn, grilled, kernels only
3-4 organic kale leaves, sliced with herb scissor or by hands
3-4 small organic chard leaves, sliced thinly
Handful fresh organic herbs, such as purple basil, mint, tarragon, lemon balm, rosemary, sliced thinly
30 organic mix-color cherry tomatoes, cut in half
1 medium size organic heirloom tomato, diced
1 organic red cherry bomb pepper, diced
2 organic breakfast radishes, sliced thinly
10-12 mix variety olives, sliced thinly
1 teaspoon olive oil
Salt and freshly ground black pepper

In a large salad bowl, toss all the ingredients together. Mix until combine.

Bon appetite !!



                                 PECAN CRUSTED TOFU WITH WATERCRESS SALAD
                                                       Makes 4 Servings
                                                       338 Calories Per Serving

This salad has everything you need, protein, green, nuts, and dry fruits.. This unbelievable complex flavor loaded salad will fill you up-energize you for long hours, while satisfying your taste buds.

Watercress is used as salad greens by the Japanese and other central Asian countries. Grown in water, usually sold with living roots. A salad bowl of watercress loaded with vitamin A, B , C, E and calcium. Watercress is considered a superfood because of it's high level antioxidant content. For
maximum health benefits, eat watercress raw and as fresh as possible.


Ingredients:

1 box (14 ounce ) extra-firm organic tofu
3/4 cup organic pecan, chopped finely
1/2 teaspoon dry thyme
1/2 teaspoon dry oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne
Salt and freshly ground black pepper
1 large organic egg, white only
1/2 organic lemon, juiced
1 teaspoon organic corn starch
1 bunch organic watercress, leaves only
1/4 cup dry cranberries
1 teaspoon olive oil
1/2 organic pomegranate, juiced
1/2 organic pomegranate, seeds only
12-13 organic dry pear slices
1/2 organic lemon, juiced
1 teaspoon good quality honey
1 teaspoon grapeseed oil or any vegetable oil

In a mixing bowl, mix pecan, dry thyme, oregano, paprika and cayenne. Set aside.

In a small mixing bowl, mix egg white, lemon juice and corn starch. Set aside.

Pat dry tofu with pressing on top to get rid of excess water. Season with salt and pepper. First coat tofu with egg white-lemon juice mixture, then pecan mixture while pressing with your fingers. Make sure all surfaces cover with pecan mixture. Slice tofu about 1/2 inch thick.

In a pan, pour grapeseed oil, cook tofu slices until lightly golden on both sides.

in a small bowl, whisk olive oil, lemon juice, honey and pomegranate juice, until combine.

In a salad bowl, toss watercress with dry cranberries, left over pecans, dry pear slices, and pomegranate seeds. Drizzle with vinegarette on top, mix until coated completely. Season with salt and pepper.

Serve tofu slices top on watercress bed.

Bon appetite !!



                                        ROASTED ROOT VEGETABLE SALAD WITH BEST TAHINI - LEMON SAUCE
                                        Makes 6 Servings
                                        166 Calories Per Serving

I make this delicious-nutritious salad in many different versions, sometimes I placed roasted root vegetables top on pea shoots green and drizzle with sweet and sour tahini sauce, sometimes roasted vegetables pureed and served with thicker version of tahini sauce, touch of pea shoots green and persimmon sauce at side, as I pictured here. No matter how you play with this recipe, you'll end up layers of flavorful salad or starter.

Persimmon is oriental and exotic fruit originated in China, now it grown in many
states across the US. It's rich in cancer fighting antioxidants, vitamin A , C and very low in calories (great healthy snack ).

The best thing about shopping from farmers market to find different ingredients every week you never know before and learn from first hand, like salsify root, last weekend market's treasure. Salsify root ( white or black variety ) is forgotten root vegetable ( traditionally called "oyster plant"), looks like parsnip but skinnier, green and root part are both eatable and nutritious. Some describe their taste like artichoke, some like oyster.

Ingredients:

2 organic medium purple carrots, peeled, lengthwise cut in half
2 small organic orange carrots, peeled, lengthwise cut in half
1 organic parsnip, peeled, sliced
2 small organic stripe beets, peeled, cut in half
2 small organic golden beets, peeled, cut in half
2 organic white salsify roots, peeled, sliced
1 organic black salsify root, peeled, sliced
1 large organic sunchoke, peeled, sliced
1 tablespoon olive oil
Sea salt and freshly ground black pepper
1 organic lemon, juiced for pureeing
1 organic lime, juiced for pureeing

Preheat oven to 400 F degrees.

In an oven safe baking dish, placed all the root vegetables, drizzle with olive oil, season with salt and pepper. Roast vegetables while stirring occasionally, until they are tender.

In a food processor, add roasted vegetables with drippings from baking dish,lemon and lime juice. Puree vegetables until smooth.

Place pureed veggies on serving plate. Finish with thick tahini sauce and greens. Serve with persimmon sauce.

Tahini - Lemon Sauce:

2 organic lime, juiced
1 organic lemon, juiced
3 tablespoon tahini sauce
1 organic garlic clove
1 tablespoon honey
Salt and freshly ground pepper

In a food processor, mix all the ingredients together, until it's smooth. You can reduce lemon and lime juice for thicker sauce.

Persimmon Sauce:

10 small organic persimmon, peeled, de-seeded
1 organic lemon, juiced

In a mesh sieve, puree persimmons until smooth. Add lemon juice, mix well.

Bon appetite !!



                                 PEA SHOOT - WINTER VEGETABLES SALAD IN EDIBLE BOWL
                                                       Makes 4 Servings
                                                       573 Calories Per Serving

This perfectly combined winter vegetables-pea shoots salad is not just flavor packed and healthy, very nutritious and filling meal as well. Fresh-delicate and crispy pea shoots mixed with steamed cauliflower, broccoli florets, sun-dried tomato slices, crunchy-toasted hazelnut, orange segments and Granny Smith apple dices, and served in tasty edible bowl. Edible bowl was made with healthy amaranth, millet, sprouted quinoa, white and dark whole wheat flour mixture for crunchy and nutty texture.. DELICIOUS and addictive..

Pea shoots are excellent source for vitamin A, C and folic acid. They are low in fat and give only 9 calories per 50 grams bag. You can find fresh pea shoot greens at farmers' markets, especially in spring time.


Ingredients:

1 organic Granny Smith apple, diced
1 organic orange, segmented
1/3 cup organic hazelnut, chopped roughly
1/2 lemon, juiced
2 cups organic cauliflower and broccoli florets, boiled in water, drained, sautee in pan for 5 minutes
2 tablespoons organic dry cranberries
3-4 organic sun-dried tomatoes, sliced thinly
2 cups organic pea shoots, washed and dried
1/4 cup gruyere cheese, diced
1 teaspoon good quality olive oil
Salt and freshly ground black pepper to taste
2 teaspoons honey

In a small bowl, mix lemon juice, olive oil, salt and pepper.

In a large mixing bowl, mix all the ingredients together. Drizzle with olive oil mixture on top, toss together.

Place salad in edible bowls evenly. Drizzle with honey.

Edible Bowl Ingredients:

1 cup organic amaranth, millet and sprouted quinoa flour mixture
1 cup organic unbleached white whole wheat flour
1/2 cup organic unbleached dark whole wheat flour
5 tablespoons organic unsalted cold butter, sliced
1 teaspoon salt
Pinch of organic sugar
12-13 tablespoons cold water

In a food processor or by your hands, mix flour, salt and sugar well. Add butter slices, work/pulse until reduce pea size and become coarse flour. Add cold water slowly, pulse until dough forms. Take dough onto lightly floured surface. Make a ball, cover with plastic wrap, and chill in the fridge for 10 minutes.

Preheat oven to 400 F degrees.

Take dough onto lightly floured surface, roll out with pastry pin. Cut thin strips and wave like a basket. Transfer dough onto back of oven-safe small bowl or dish. Shape dough by pressing with your fingers. brush with egg yolk evenly. Repeat same process with remaining dough.

Transfer bowls into baking sheet, and bake for 30 minutes.

Bon appetite !!



                                                                FARRO SALAD WITH STEAM ROOT VEGETABLES
                                                                Makes 4 Servings
                                                                267 Calories Per Serving

Nutty, chewy and earthy flavor farro, mix with sautéed mushrooms, and then layered with steamed radishes, turnips, fingerling potatoes, baby carrots and softly boiled quail eggs.. How can it be bad ? This very easy to prepare; super healthy-refreshing and exciting wholesome meal can be the conversation piece for your dinner table. It won’t be just an eye candy, amazingly tasty as well.

I used beet pickled quail eggs, but you can use plain-boiled quail eggs instead.

Farro (another nutritionally dense, minimally process whole grain) is good source of cholesterol lowering fiber and magnesium. Also complex carbohydrates in farro, break down slowly while keeping your energy level stable.

LOOK AT THE CALORIES !!

Ingredients:

1 cup organic farro, washed couple of times, drained
1 1/2  cups mix variety organic mushrooms, such as crimini, Shitake, portabella..
1-2 organic garlic cloves, minced
1 teaspoon grapeseed oil
7-8 organic radishes, brushed under cold running water, steamed
2 small organic black radishes, brushed under cold running water, sliced thickly, steamed
2 small organic turnips, brushed under cold running water, cut in half, steamed
4 quail eggs, boiled, peeled and cut in half
8 small-mix colors, organic fingerlings potatoes, brushed well, cut in half, steamed
10-12 organic baby carrots, washed, some cut in half, steamed
1 teaspoon aged balsamic vinegar
1 teaspoon olive oil
Salt and freshly ground black pepper
Eatable flower and micro greens for garnish

In a medium sauce pan, fill with salty water, add farro, bring it to a boil then reduce heat and simmer until farro is tender. Drain. Set aside.

In a medium pan, pour grapeseed oil, add garlic, sauté until they are fragrant. Add mushrooms and sauté together until soften. Season mushrooms with salt and pepper.

Add cooked mushroom into farro. Drizzle with balsamic vinegar, mix until combine evenly.

In a large mixing bowl, place all the steamed root vegetables. Pour olive oil on top. Mix until they coated completely.

For serving, put farro-mushroom mixture as a first layer, then layer with greens, steamed root vegetables and boiled quail eggs. Finish with more greens and flower petals.

Bon appetite !!



                                                            LETTUCE CUPS WITH SHRIMP-ISRAELI COUSCOUS SALAD 
                                                            Makes 12 Cups
                                                            149 Calories Per Cup

These lettuce cups made with insanely delicious mixture of raw and cooked ingredients; raw shredded carrot, avocado, roasted beets, soft boiled quail eggs, radishes, walnut, cranberries and sautéed shrimps joined in the party for creating amazing layers of flavor. Not only they are perfect / fun dish for as a starter or weekend’s lunch; unbelievable tasty and healthy as well. They are deliciously satisfying and filling meal more than a salad.

When soft boiling the quail eggs, you have to be gentle, place eggs in a small sauce pot, fill with water just slightly above the eggs. Bring it to a boil, and then turn the heat off. Let eggs sit in the boiling water for 4-5 minutes. Drain and fill pot with cold water, and peel the eggs.

Whenever we go down to the South, I always look for good quality sorghum to stock in my pantry. Sorghum is a species of grasses, one of which is raised for their grain. Sweet sorghum has been cultivated in the U. S since 1850 for use the form of sweet syrup. Natural sweetener known as sorghum syrup can be used as cooking ingredients like molasses, or use as a salad vinaigrette or marinating agent. Pure sorghum syrup contains no added sugars or artificial sweetener, and 1 tablespoon syrup contains 60 calories like honey.

LOOK AT THEIR CALORIES !!

Ingredients:

1 cup organic Israeli couscous
1/2 cup organic walnut, roughly chopped
1 medium organic carrot, peeled, shredded thinly
1 organic avocado, diced
2 small organic beets, roasted in 400 F degrees oven by covering with aluminum foil about 50 minutes, then peeled and diced
20 big-wild caught shrimps, deveined and marinated with mixture of 1 tablespoon olive oil, 1/2 lime juice, 1 minced garlic clove, 1/2 tablespoon good quality honey, salt and freshly ground black pepper
6-7 quail eggs, soft boiled, peeled, cut in half
2 tablespoons organic dry cranberries
6-7 organic fresh chives, sliced thinly
Handful organic fresh dill, chopped
3 organic radishes, brushed well, sliced thinly
Couple tablespoons beet pickled onion slices ( optional )
1 teaspoon grapeseed oil
1 1/2 cups water
1 teaspoon olive oil
1 tablespoon sorghum
1 organic lime, juiced
1 Boston butterhead lettuce, leaves washed and dried
Salt and freshly ground black pepper to taste

In a medium pot, pour 1 teaspoon grapeseed oil, when the oil is hot, add couscous, and stir couscous until lightly pinkish brown all over. Add water, mix well. With close lid, on medium-high heat, bring it to a boil, then reduce heat to medium-low, simmer until water absorbed completely. Fluff couscous with a fork.

In a small bowl, whisk 1 teaspoon olive oil, sorghum, 1 lime juice, salt and pepper, until blend completely.

In a sauté pan, without adding any oil, add shrimps directly with little bit of their marinate juice. Sauté shrimp until turn pink on color and curly, about 2 minutes each sides. Set aside.

In a large mixing bowl, add couscous, and diced roasted beets. Mix until couscous coated with beet juice and color completely. Add diced avocado, beet pickled onion slices, chives, dill, sliced radishes, cranberries, shredded carrot, roughly chopped walnut, and quail eggs. Drizzle sorghum vinaigrette over the top and gently mix without dying other ingredients.

For serving, fill each lettuce cup with couple tablespoons of couscous salad. Finish with one or two shrimps on top.

Bon appetite !!



                                                                                   BEST MASON JAR SALAD
                                                                                   Makes 4 Mason Jars
                                                                                   355 Calories Per Jar

Mason jar salads are new crazy trend, recently everybody is talking about it; how practical, healthy and freshly prepared salad (even in advance) you can eat every day lunch or on the way go. You can ask what is the point of using jars instead of bowls or lunch containers. When you layer the salad in the jar, main goal is keeping ingredients especially greens separate from vinaigrette until you eat/mix. First vinaigrette goes bottom, than firmer vegetables and fruits layered on each other and lighter ingredients and fragile greens sit on top. When you ready to eat, dump salad into a big bowl, toss gently and enjoy organic, luxurious, nutritious and fine dining salad for everyday lunch. I usually prepare them on Sunday afternoon for 3 days (they would hold up through the week); they can stay fresh in the fridge until grab and go. Don’t forget wash and dry well all the ingredients before layering, and also pack everything tightly in the jar.

My salad starts a strong foundation; always good quality, organic baby greens, sprouted greens and microgreens mixture. Greens are low in calories and high in vitamins, darker the leaves provide more vitamins and minerals. Other important elements are fresh vegetables, such as yellow and red bell peppers, roasted beets, turnips, avocado.. I never forget to add protein with softly boiled quail eggs and cooked grains, such as kamut, quinoa, millet.. I always elevate flavors and freshness by adding fruits into the salad, such as apple, grape, pear..  Pumpkin and sunflower seeds give extra crunchy texture and healthy fat into your lunch. I don’t want to suppress fresh green, veggie and fruit taste so add just a drop of vinaigrette would be enough for extra kick. You may add crumble of goat cheese if desire. Voila ! What would it be better than this salad for busy weekday? Just grab and go !

Ingredients:

4 cups organic mix baby greens, such as mesclun, arugula..
Handful sprouted greens, such as broccoli, radish, cloves
Handful microgreens, such as dill, arugula, daikon radish..
1 cup organic dry kamut, cooked in salty-boiling water until soften, drained
8 quail eggs, soft boiled, sliced
1 organic red beet, roasted and sliced (substitute it with avocado slices if desire)
20 organic snap peas, strings removed, cut in half
1 organic yellow bell pepper, diced
1 organic red bell pepper, diced
4-5 organic radishes, sliced thinly
1 organic apple, diced
Handful organic fresh grapes
1 tablespoon organic pumpkin seeds
1 tablespoon organic sunflower seeds
2 tablespoons organic walnut, roasted

For vinaigrette:

1 tablespoon olive oil
1 tablespoon aged balsamic vinegar
1 organic lemon, juiced
Freshly ground black pepper
1 teaspoon honey if desire

In a mason jar, put vinaigrette at the bottom. Layer hardy vegetables first; yellow and red  pepper, radishes, snap peas, beet, than fruits, apples, grapes, walnut, seeds, eggs and grains and finish with tightly packed greens on top of the jar. Keep salads in the fridge.

Bon appetite !!



                                                FORBIDDEN RICE-GARBANZO BEAN SALAD IN CRISPY TACO SHELLS
                                                Makes 16 Salad Cups
                                                137 Calories Each Salad Cup

Unbelievable tasty, filling and healthy salad can be eaten for lunch or as a refreshing appetizer anytime during the day. Crunchy but chewy, nutty but earthy, warm but still fresh; perfectly balanced for your daily diet..

Forbidden rice is unusual, nutty flavored black rice, which makes wonderful foundation for many vegetable salads. According the legends, this nutrients rich-ancient grain was once eaten exclusively by emperors. Fortunately this is a history now; we all can enjoy and eat this beautiful grain, too. It was referred to as “ longevity rice “ and was believed to ensure good health and a long life. Black rice is rich in antioxidants and high in fiber.

Home-made crunchy tortilla bowls are super easy to prepare and healthier than store bought one ( no extra salt added and no-deep fried ). Mini tortilla cups are perfect for serving appetizer, dip, salad or breakfast.

LOOK AT THE CALORIES !!

Ingredients:

1 cup forbidden rice, washed and drained
1 3/4 cup water
1 cup organic garbanzo bean, soaked overnight, cooked in boiling water until soften, about 30 minutes
1 organic orange bell pepper, diced
1 organic hot red pepper, diced
1 organic red onion, diced
1 1/2 cups microgreen, such as arugula, or mix green
Handful organic sprouted green
Salt and freshly ground black pepper to taste
16- 6” corn tortillas or any small tortilla

Vinaigrette Ingredients:

3 tablespoons organic tahini
1 organic lemon, juiced
2 tablespoons organic white vinegar
1 tablespoon honey
2 tablespoons good quality olive oil
Salt and freshly ground black pepper to taste

For preparing taco shells; bring tortillas into room temperature for couple hours. If you are using refrigerated ones, cover with slightly dampened kitchen towel and heat in the microwave for 20 seconds, or until they are soften. As a mold, I used back of muffin pans and shaped them like stars. You can use ramekins, muffin pans or any oven safe bowls for molding. No oil spraying or brushing necessary for baking. Bake them in preheated 375 F degrees oven for 10-15 minutes. Let them cool.

Add rice, water and salt into medium saucepan; bring it to a boil, then cover and simmer on low heat for 25-30 minutes or until water absorbed completely. Cover with clean kitchen towel and let rice rest for 10 minutes.

In a large mixing bowl, mix rice, garbanzo bean, red and orange pepper, red onion and green.

In a medium bowl, whisk all the vinaigrette ingredients together.

Before serving, fill taco shells with couple tablespoons salad mixture and spoon vinaigrette over the salad.

Bon appetite !!



                                 ROASTED BEET-RADISH-ARUGULA SALAD WITH LABNEH BALLS AND SOUR CHERRIES
                                 Makes 4 Servings
                                 212 Calories Per Serving

Farmers market as colorful as can be, all kinds of fresh beets, radishes and more.. Fresh beets are stable in our house for juicing, tossing in salads, or simply enjoying by itself.. I wanted to make different salad this time and for keeping their vibrant, beautiful color; some are roasted, some raw beets are sliced thinly and marinated in sour cherry-lemon juice for a while, but at the end; sweet beets meet with savory labneh cheese balls for delightful taste in this simple but elegant salad. Earthy, sweet flavors perfectly balanced with fresh herb and nut covered labneh balls, slightly roasted radishes and sour cherries. Don’t forget the baby-tender arugula peppery and bittery taste ! Perfect summer salad !!

When you buy the whole beet plants, don't trow away the leaves. They are perfect for sauteing..

LOOK AT THE CALORIES !!

Ingredients:

2 small organic beets, brushed under cold running water, both ends trimmed
3 medium organic striped-chioggia beets, brushed under cold running water, both ends trimmed
2 small organic yellow beets, brushed under cold running water, both ends trimmed
5-6 organic radishes, brushed well under cold running water, cut in half
1/2 cup organic sour cherries, pitted, some smashed through fine mesh sieve for juice
1/2 organic lemon, juiced
1 tablespoon olive oil plus 1 teaspoon for sauteing radishes, 2 teaspoons for tossing arugula
1/3 cup labneh
1/3 cup goat cheese
Handful organic fresh herbs, such as mint, basil, tarragon, chopped finely
1 teaspoon paprika
Pinch of cayenne pepper
2 tablespoon organic walnut, chopped finely
2 cups organic baby arugula
Handful fresh herb mixture, such as basil, thyme, rosemary..
Salt and freshly ground pepper to taste

Preheat oven to 400 F degrees.

With a mandoline, slice half of the stripe beets thinly. Place slice into shallow dish, pour lemon juice and cherry juice. Let them marinate for 30 minutes.

With an aluminum foil, separately cover beets ( red will be together and rest go together ) tightly and roast for 50-55 minutes. When they are cool enough to touch, peel and slice them.

In a large pan, pour 1 teaspoon olive oil, sautee radishes for 5 minutes.

In a medium bowl, mix labneh with goat cheese until combine. With moist hands, take small pieces each time, make balls. Transfer cheese balls into 1 tablespoon olive oil poured dish, coat balls completely.

In 3 separate plate, place chopped herb, walnut and paprika-cayenne mixture. Coat cheese balls with one of them.

In a large mixing bowl, toss arugula with 2 teaspoons olive oil, sea salt and freshly ground pepper until coated completely.

For serving, place arugula, roasted beet slices, marinated stripe beet slices, roasted radishes and sour cherries on the plate. Decorate sides with labneh-goat cheese balls. Sprinkle more fresh herbs on top.

Bon appetite !!



                                                                        MY PERFECT ITALIAN ZUCCHINI SALAD
                                                                        Makes 4 Salads
                                                                        501 Calories Per Salad

Our veggie garden as happy as can be, spoiling and nourishing us with zucchini, squash, cucumber, variety salad greens and herb, herb and more herb everyday; so I have to be more creative with these ingredients. That means you are going to find more recipes in future that made with them. Today I wanted to create open face sandwiches which can bring the Italian breeze in your back yard with lots of flavors. There are so many things going on in this salad, fresh figs, sauté grapes, heated bread cheese, roasted zucchini, squash, tomato and garlic create great harmony with toasted home-made sourdough-seed bread slices. Delicious is not enough to describe, heavenly tasty !!

Brun-uusto is a specialty-baked cheese from Finland and Sweden. This cheese can be delightful appetizer by itself when heated on a pan or grill, it turns into creamy, soft and garlicky heaven, or perfect for open face sandwiches.

Ingredients:

4 slice of whole grain-seed bread ( I used sweet sourdough-seed bread and worked perfectly ), toasted lightly
3 small organic zucchini, lengthwise sliced
1 small organic summer squash, lengthwise sliced
2 organic fresh garlic, cut in half
2 small organic tomatoes, 1/2 inch thick sliced
2 tightly packed organic, mini leaves-mix salad green
Handful organic baby arugula
Handful organic fresh herbs, such as purple basil, dill, lemon balm, oregano and thyme
Couple organic dill flower and cilantro flower
1/2 lb. Brun-uusto cheese, 1/2 inch thick sliced
4 organic fresh figs, cut in half, marinated in 1 tablespoon aged balsamic vinegar for 10 minutes
1/2 cup organic grapes
1 tablespoon olive oil plus 1 teaspoon more for sauteing grapes
Sea salt and freshly ground pepper to taste

Preheat oven to 375 F degrees.

Prepare baking sheet by lining parchment paper. Place sliced zucchini, squash, tomatoes and garlic. Brush with olive oil evenly. Sprinkle sea salt and freshly ground pepper. Roast vegetables until they are tender and juicy. Keep them warm.

In a sauté pan, heat sliced cheese until golden brown on outside. Diced and set aside.

In a sauté pan, pour 1 teaspoon olive oil, sauté grapes until start to break. Set aside.

On a serving plate, place toasted bread slice, mound with salad green, herb, 3 roasted zucchini slices, tomato slices, garlic on top. Add sauté grapes, sliced figs, heated cheese and more herb around.

Bon appetite !!



                                            COUSCOUS-FRENCH LENTIL-RAW GREEN SALAD WITH ASIAN DRESSING
                                            Makes 4 Servings
                                            425 Calories Per Serving

If you are a reader for this website, you know how much I like wholesome dishes. This salad is a real deal, wholesome, flavor packed and provides deliciously needs of legume, nut, fruit, healthy fat, vegetable and greens. You can get everything you need your daily balanced diet in one bowl, plus super easy to prepare and serve under 30 minutes. I forgot to mention about Asian dressing, which makes everything 10 times tastier and enhance each ingredients flavor. You can substitute pearl couscous with quinoa, brown rice or any wheat berries. Don’t be shy for greens, more the better; use mix variety dark green leaves ( most nutrient dense than others ) and serve other ingredients as a side. You know if you eat more green or corporate in every dishes; you’ll crave more.

Pea tendrils are packed with vitamin C, A and folic acid and very low in fat and calories. Important antioxidant source tendrils can be consumed raw in salads or mixing with other vegetables.

Ingredients For Couscous:

1 cup organic dry Israeli (pearl) couscous
1/4 cup organic French green lentil, washed and boiled in salty water until tender, drained
2 organic radishes, sliced thinly
1 medium organic purple carrot, julienned
1 organic avocado, sliced thinly
1/4 cup organic hazelnut, toasted lightly, skins removed, chopped roughly
1/4 cup organic dry sour cherries
1/4 cup organic fresh sour cherries, pitted
2 cups organic green, such as kale, chard, salad greens, cut in ribbons
1 cup organic pea tendrils
1 teaspoon grapeseed oil

In a medium saucepan, pour 1 teaspoon grapeseed oil, sauté couscous until lightly golden outside. Pour enough hot water for covering the couscous. Bring couscous to a boil, then simmer until tender. Drain and rinse with cold water. Fluff couscous with a fork occasionally.

In a large mixing bowl, mix couscous,  lentil, carrots, fresh sour cherries, dry cherries and hazelnut. Mix couscous with half of the dressing well. Serve with radish, avocado slices and greens on the side.

Asian Dressing Ingredients:

2 tablespoons soy sauce
2 tablespoons brown rice vinegar
2 tablespoons honey
2 organic fresh garlic cloves, minced
1 tablespoon olive oil
1 organic lime, juiced and zest
Freshly ground pepper to taste

Mix all the ingredients together until blend. Divide vinegarette in half. Pour half of them over the couscous-lentil mixture, mix until combine. Other half, use as dressing for greens, coat greens with vinegarette until combine.

Bon appetite !!



                                                                    POTATO-SUMMER VEGETABLES SALAD
                                                                    Makes 4 Servings
                                                                    421 Calories Per Serving

For me, cooking in summer is more like tossing fresh vegetables, green and herbs ( lots of green and tons of herbs ) together in a harmony and try to let them shine without any coverings. Most of the time we’re eating straight from our organic garden, we barely cook or slightly sauté them. Like this French inspire, fish-less Nicoise salad.. Boiled red and purple potatoes are coated with herb-olive oil vinegarette and toss together with slightly cooked beans and snap peas, boiled eggs, sautéed summer squash, radish and sunflower sprouts and lots of fresh herbs for creating unbelievable tasty, wholesome dish. You can not get more summer on your plate more than that.

You know me, I’m obsess about eating greens, vegetables, herbs, sprouts and microgreens. There are million reasons to eat more greens and vegetables and best way to achieve this try to corporate them in every dishes, use in salads, soups, stir-fry even in sweets and bakeries. Or simply juiced them.. There is a simple rule, if you eat them more, you’ll crave and enjoy more ! Leafy greens are the most nutrient dense food on this planet. Darker the leaves are better ! Besides they are loaded with vitamin A, C, calcium, magnesium, potassium and folic acid, they are also great immune system booster and cancer fighter.

It’s so easy to grow your own sprouts and microgreens at home, all you need organic seeds and shallow container in sunny location for microgreens, organic seeds and sprouting jar for sprouts. Some sprouts need to soak in diluted bleach ( 2 % ) solution for 15 minutes before starting sprouting. Sprouts, also known superfood, can contain 100 times more enzymes than fruits and vegetables. The content of vitamins and essential fatty acids also increased drastically during the sprouting process, and nutrient content can increase as much as 30 times than the original value.

Ingredients:

4 medium organic red potatoes, brushed well
2 medium organic purple potatoes, brushed well
4 organic eggs, boiled and sliced
1 cup organic yellow beans, both ends trimmed, cut in half
1/2 cup organic snap peas, both ends trimmed
1 medium organic summer squash, quartered
1 organic fresh purple onion, sliced thinly
3 organic fresh garlic cloves, minced
1 tablespoon organic sunflower seeds
4-5 springs organic chives, sliced thinly
1/2 cup organic radish sprouts
Handful organic sunflower sprouts
Handful organic basil
Handful organic cilantro
3-4 springs organic fresh thyme
3-4 springs organic fresh rosemary
1/2 organic lemon, juiced
2 tablespoons olive oil
1 teaspoon grapeseed oil
Sea salt and freshly ground pepper to taste

In a large mixing bowl, mix olive oil, sliced onion, garlic and thyme, rosemary, basil and cilantro.

In a large saucepan, bring salty water to boil, add potatoes and boil for 30-35 minutes, or until tender. Drain. Cut into small pieces and toss with herb-olive oil mixture, until coated completely. Season with salt and freshly ground pepper.

In a medium pan, heat grapeseed oil, add summer squash and sauté until lightly golden on both sides.

In a medium saucepan, bring salty water to boil, then add yellow beans and snap peas. Cook beans for 6-7 minutes. Drain and blanch into icy cold water.

In a large serving bowl, place potatoes, beans, summer squash and sliced eggs. Sprinkle radish and sunflower sprouts and sunflower seeds. Drizzle lemon juice, season with salt and pepper.

Bon appetite !!



                                                                FRESH SHELLING CRANBERRY BEAN  AND FIG SALAD
                                                                Makes 2 Servings
                                                                480 Calories Per Serving

Fall can be exciting season when the fresh shelling beans make an appearance at farmers’ market. When I saw organic cranberry beans at the market, I had such a trill. Last couple of weeks, my mind was full with lots of shelling bean recipes, I was just waiting the right moment to find them. In this delicious salad, shelling beans are tossed together with cherry tomatoes, cherry red bomb pepper, fresh figs, onion and lots of fresh herbs such as thyme, rosemary, cilantro, microgreens and sunflower sprouts. Ground sumac, lime juice and good quality aged balsamic vinegar just provide extra flavors on top of everything.

Sumac is a rubbing and marinating spice which widely used in Mediterranean cuisine. Sumac plants grow in North America, Europe, Mediterranean coast and the Middle East. You can make your own sumac spice at your home. The only thing you need, non-spray and non-pollution expose sumac plant fruits and food processor. Sumac plant produces pod-cluster berry like fruit ( dark brown to magenta color ) during the late summer-early fall season. Pod is first harvested, washed and dried very well in dark, hot location and then crushed in food processor, placed in a fine mesh sieve, and shook until finest pieces are collected. Please aware of some sumac species are poisonous; it’s easy to distinguish them from eatable varieties, because poison sumac berries are white.

Shelling beans come in thicker and drier pods, because fill with the beans inside tend to be quite larger than green beans and wax beans. Cranberry beans are named for their mottled pink to brilliant red color pods – but when the beans are cooked their color change a dull brown – and most commonly available beans in fall. Shelling beans can be shelled, dried and stored for future use or shelled and immediately cook for seasonal delicacy.

Ingredients:

1/2 lb. organic fresh shelling cranberry beans, shelled
15 organic cherry tomatoes, cut in half
1 organic cherry red bomb pepper, diced thinly
4 organic fresh figs, quartered
1 organic fresh Vidalia onion, cut in half and sliced thinly
1 teaspoon ground sumac ( optional )
1 organic lime, juiced
2 teaspoons olive oil
Drop of good quality aged balsamic vinegar
Handful organic fresh thyme
3-4 stems organic rosemary
Handful organic cilantro, chopped
Handful organic microgreens, such as basil, radish..
Handful organic sunflower sprouts
Sea salt and freshly ground pepper

In a fine mesh sieve, place onion, sumac and sea salt. Rub onion slices with your fingers against the sieve. 

In a medium bowl, mix tomatoes, figs, red pepper, thyme, rosemary and microgreens. Add soften onion slices. Drizzle olive oil, mix until coated. Season with salt and pepper. 

In a small bowl, add olive oil, lime juice and aged balsamic vinegar. Whisk until blend. 

In a medium saucepan, fill with salty water, add cranberry beans, bring it to a boil, then simmer until beans are tender, about 20-25 minutes. Drain. While beans are still warm, toss in the vinegarette until coated completely.

Mix beans with tomato-fig mixture. Serve salad over the lettuce leaves. Garnish with sunflower sprouts.

Bon appetite !!



                                                                    RAW BEET- HEIRLOOM TOMATO SALAD
                                                                    Makes 4 Servings
                                                                    136 Calories Per Serving

Since the tomatoes-especially my favorite heirloom varieties- are high in their season, everyday we’re having different version of tomato salad for enjoying their best flavors. But this one has a special place in our house; we can eat this salad in anytime. Juicy, tasty and slightly acidic tomatoes are combined in huge flavor harmony with beet sweetness, radish bitterness, feat goat cheese tartness and pumpkin seed saltines. Result is DELICIOUS !!

When you are choosing the salad greens, my advice is always choosing the darker variety. Dark leaf lettuce and salad greens provide more phytonutrients than lighter color varieties; like other greens, darker the leaves are better for nutrition.

LOOK AT THE CALORIES !!

Ingredients:

2 small organic red beet, brushed well under cold running water, peeled and sliced thinly on a mandoline
1 extra large organic red heirloom tomato, sliced
1 medium organic green heirloom tomato, sliced
1 medium organic Cherokee purple heirloom tomato, sliced
5 organic yellow pear cherry tomatoes, cut in half
5 organic red cherry tomatoes, cut in half
5 organic sun gold cherry tomatoes, cut in half
1 organic purple radish, sliced thinly on a mandoline
1 organic red radish, sliced thinly on a mandoline
1 organic white radish, sliced thinly on a mandoline
1/4 cup organic red Chinese radish sprouts
2 tablespoons organic pumpkin seed
2 tablespoons French feta goat cheese, crumbled
Handful organic baby beet greens
Handful organic fresh herb, such as Greek basil, purple basil, thyme, rosemary and tarragon
1 small head organic dark purple salad green, chopped
1 teaspoon extra virgin olive oil
Sea salt and freshly ground pepper to taste

On a large serving platter, make a bed with chopped salad green and baby beet green on the bottom, then place tomatoes according to their color. Add thinly sliced beets, cherry tomatoes and radishes around. Drizzle with olive oil and season with sea salt and freshly ground pepper. Sprinkle red Chinese radish sprouts, fresh herbs, pumpkin seeds and feta crumbles on top.

Bon appetite !!



                                                                BEET, CARROT AND GOAT CHEESE TERRINE SALAD
                                                                Makes 6 Servings
                                                                189 Calories Per Serving

Gorgeous presentation, big flavor harmony and nutritious salad for whole family. Even the beet haters want to try this beauty and guaranteed after the first bite they will never let go. It’s very simple to make – beet and carrot slices layered with goat and mascarpone cheese mixture-, but loaded with layers of flavors, and taste is completed when served over the arugula, hazelnut, pumpkin seed and berry salad. Simple food and combinations can be excited and totally conversation piece at the table. You can be creative with the layers, add colorful mashed potatoes or root vegetables between. DELICIOUS !!

LOOK AT THE CALORIES !!

Ingredients:

4 small organic red beets, brushed well under cold running water and both ends trimmed
4 small Chioggia beets, brushed well under cold running water and both ends trimmed
3 medium carrots, peeled
4 ounces fresh goat cheese
2 tablespoons mascarpone cheese
2 cups organic baby arugula
Handful fresh organic herbs, such as Greek basil, Thai basil, thyme, rosemary
Handful herb flowers, such as chives, nasturtium
1 cup organic blackberries
1/4 cup organic hazelnut, toasted, chopped roughly
2 tablespoons pumpkin seeds
1 teaspoon extra virgin olive oil for drizzle
Sea salt and freshly ground pepper to taste 

In a large pot, in two batches, cook the beets separately in order to their color in boiling water until soften, about 30 minutes. Drain, peel and let them cool. When they are cool to touch, slice by mandoline or hand very thinly. 

In a small pot, cook whole carrots in boiling water until soften. Let them cool, and lengthwise slice by mandoline. 

In a small bowl, mix fresh goat cheese with mascarpone cheese. Season with freshly ground pepper to taste.

Prepare 9” by 4” loaf pan lined with plastic wrap, leaving some overhang on both sides to cover over the terrine. Start layering dark color beet slices while overlapping a bit each other until cover the whole bottom. Then spread goat cheese mixture thinly and evenly as much as you can. You don’t need to make smooth layer, when you press at the end, they will be blend together. Continue layering with other color beet, goat cheese and carrot slices. Once you finish the layering, fold the plastic wrap over the top. Press firmly with your fingers to make a smooth layers. Place some weights, can goods or bottles on top of the terrine and let rest in the fridge for 4 hours.

For serving, pull the terrine out of the pan and unwrap carefully, with a sharp knife slice it 1/2 inch thick pieces. Serve slices over the arugula, herb, blackberry and flower bed, then sprinkle chopped hazelnut and pumpkin seed around. Drizzle olive oil evenly. Season with salt and pepper if desired.

Bon appetite !!



                                                        ROASTED PUMPKIN SALAD WITH PUMPKIN-CHICKPEA HUMMUS
                                                        Makes 4 Servings
                                                        515 Calories Per Serving

I love this flavor bomb fall salad, because not just deliciously serves your daily needs legumes, greens and vegetables; it can fill you for long hours as well.. Hummus is super easy to make, only takes 5 minutes; but tricky part would be cooking garbanzo beans and peeling their skins. It’s a time consuming process, but worth to work and make your hummus silky and smooth.

Slightly sweet and sour taste is perfectly balanced with pomegranate seeds freshness and fresh greens crunchiness. Delightful warm salad for cold and crispy autumn days !!

Ingredients For Hummus:

1 cup organic dry garbanzo beans, soaked in cold water for overnight, drained and cooked in boiling water until tender, drained and most of the skins peeled
1/2 cup pumpkin puree
2-3 tablespoons organic tahini
1 organic lemon, juiced
1 tablespoon good quality honey
2 organic garlic cloves
1 tablespoon organic almond oil or olive oil
2-3 tablespoons water
Sea salt and freshly ground pepper

In a food processor, add all the ingredients together, pulse until smooth and creamy. You may need to add more water for desire consistency.

Salad Ingredients: 

1 large organic acorn squash or Kuri pumpkin, brushed well, sliced
1 tablespoon olive oil
2 cups organic baby kale
2 cups organic watercress
1/2 cup organic dry cannellini beans, soaked overnight then drained and cooked in boiling water until tender
2 organic pomegranate, seeds only
2 tablespoons organic pumpkin seeds
Handful organic fresh herb, such as basil, thyme
Handful organic fresh basil flowers

Preheat oven to 375 F degrees. 

Place pumpkin slices onto parchment paper lined baking sheet. Brush with olive oil evenly, season with salt and pepper. Roast pumpkin for 30-35 minutes. When they are cool enough to touch, scoop out the flesh and discard the skins. 

On a serving plate, place couple spoonful hummus first, then layer with pumpkin seeds, cannellini beans, diced roasted pumpkin pieces and greens and flowers. You may drizzle your favorite vinegarette on top if desire. Serve with crusty sourdough bread slices.

Bon appetite !!



                                                                ROASTED PUMPKIN-QUINOA POWER SALAD
                                                                Makes 6 Servings
                                                                410 Calories Per Serving

Pumpkin, oh great pumpkin, I don’t know how many more pumpkin dishes I can cook until the season's end ?  For me fall starts with pumpkin harvest, and all the different varieties have been on the menu ever since. This wholesome salad came together by combining caramelized roasted Kuri pumpkin and Asian pears, red quinoa, toasted walnut, pumpkin seeds, muscadine grapes and feta crumbles over with my delightful tahini-honey sauce. If you're looking for something different, sweet and sour together, very filling, delicious and satisfying salad or all in one bowl kind a meal, this is it ..

Ingredients:

1 organic kuri pumpkin, washed, dried and sliced thinly
1 cup dry organic red quinoa, washed under cold running water until quinoa set bottom of the bowl, or in a mesh sieve washed well by rubbing against the sieve until soapy residue washed off
1/2 cup organic ground cherries, some cut in half
1 cup organic muscadine grape, cut in half
1 small organic yellow onion, cut in half
2 small organic Asian pear, sliced
1/2 cup organic walnut, toasted and roughly chopped
3 tablespoons organic pumpkin seed, toasted lightly
3 tablespoons French feta goat cheese, crumbled
2 cups tightly packed organic baby arugula
Handful organic fresh herb, such as purple basil, Greek basil, thyme, nasturtium..
1 tablespoon olive oil
Sea salt and freshly ground pepper to taste

Preheat oven to 400 F degrees.

Place pumpkin slices, onion and pear onto parchment paper lined baking sheet. Brush with olive oil evenly. Season with sea salt and freshly ground pepper. Roast vegetables until tender when test with fork, about 30 to 35 minutes. Slice onion and pear thinly.

In a medium pot, fill with water, bring it to a boil, then add quinoa. Cook quinoa for 10 minutes, then drain while saving some of the cooking water. Transfer reserved cooking water back to pot, place quinoa over the top into mesh sieve. Quinoa should not touch the water. Cover sieve with clean kitchen towel covered lid. Steam quinoa for 10-12 minutes. Open the lid and fluff the quinoa. Season with salt and pepper.

In a large mixing bowl, mix cooked quinoa with roasted pear, onion, arugula and herbs. Transfer quinoa mixture into serving platter, place pumpkin slices over the top. Add grape and ground cherry around. Sprinkle walnut, pumpkin seeds and feta crumbles on top.

You may drizzle my favorite tahini sauce over the salad if dressing desired.

Tahini Sauce Ingredients: 

3 tablespoons organic tahini
1 teaspoon extra virgin olive oil
1 organic lemon, juiced
1 tablespoon organic soy sauce
1 tablespoon honey
1 tablespoon organic rice vinegar
Freshly ground pepper to taste
 

In a medium bowl, whisk all the ingredients together until blend. 

Bon appetite !!



                                                                           RAW KOHLRABI APPLE SALAD
                                                                           Makes 2 Servings
                                                                           349 Calories Per Salad

Do you have any favorite winter salad combinations ? For sure this will be the new addition into your list and guaranteed you can not get freshest salad than this during winter; loaded with kohlrabi, apple, carrot, Brussel sprout leaves, dry cranberries, hazelnut, and pomegranate seeds and finished with honey mustard vinegarette over the top. So crunchy, juicy, healthy, 100 % raw and super delicious !! This delightful seasonal salad will change the way you think about winter salad..

Kohlrabi belongs to the cabbage family and tastes like broccoli stems. It can be eaten raw in salad or cooked in soups and stews; for eating raw, remove the stem and peel thoroughly, remove the fibrous coating under the skin as well. Kohlrabi is very low in calories, nutritious, filling and rich in vitamins, especially vitamin C and B complex, minerals and dietary fiber. Kohlrabi leaves like radish greens are also very nutritious and provides carotenes, vitamin A, K and B complex and can be eaten like spinach.

Ingredients:

3 small organic kohlrabi, peeled and diced
2 organic red delicious apples, peeled and diced
2 small organic heirloom carrots, peeled and sliced
2 tablespoons organic dry cranberries
2 tablespoons organic hazelnut, roasted and chopped roughly
Handful organic fresh basil and thyme
Handful organic Brussel sprouts, leaves separated
1/2 organic pomegranate, seeded
1 organic lemon, juiced, separated in half
1 tablespoon olive oil
1 teaspoon mustard
1 teaspoon honey 

In a mixing bowl, whisk olive oil, half of the lemon juice, honey and mustard until blend completely. Set aside. 

In a large bowl, mix diced kohlrabi, apple, carrot, cranberries and lemon juice. Mix herb and Brussel sprout leaves.

Serve salad with pomegranate seeds, chopped hazelnut and vinegarette over the top.

Bon appetite !!



                                                                            SUPER HEALTHY CAESAR SALAD
                                                                            Makes 2 Big Servings
                                                                            406 Calories Per Serving

I’ve made my own version of Ceasar salad which is much healthier than the classic recipe; light on the dressing –made with only 1 tablespoon olive oil – and used shaved Brussel sprouts, raw kale slices and caramelized onion as a base, and perfected with homemade sourdough bread-herb croutons over the top of everything. This salad can be great as a starter or turn into a main course by adding sliced salmon fillets. So delicious, flavors and texture will blow your mind away and guilt free all the way..

Ingredients:

12 ounces organic Brussels sprouts, stems removed and sliced thinly
5-6 organic lacinato-dinosaur kale, thick middle stems removed, sliced thinly
1 teaspoon grapeseed oil
2 slices sourdough country bread, diced
1/2 tablespoon olive oil
2 organic garlic cloves, minced
Mix organic dry herbs, thyme, dill, parsley..
1 small organic onion, cut in half and sliced
1 teaspoon olive oil
Freshly ground pepper to taste
Freshly shaved Reggiano Parmigiano cheese

Preheat oven to 375 F degrees. 

In a mixing bowl, mix bread, dry herbs, garlic and 1/2 tablespoon olive oil until coated. Transfer bread cubes onto parchment paper lined baking sheet, and bake for 10-12 minutes. 

In a sauté pan, pour 1 teaspoon olive oil, add onion. On very low heat, stirring occasionally, caramelized onion for 12 to 15 minutes. Set aside. 

In a sauté pan, pour 1 teaspoon grapeseed oil, add Brussel sprouts, stirring occasionally, cook for 5-6 minutes, until they are slightly caramelized on edges. 

Healthy Ceasar Dressing: 

1 tablespoon olive oil
4 organic garlic cloves, minced
4 anchovies, minced
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
3 tablespoons parmesan cheese, grated
4 tablespoons plain yogurt
1 organic lemon, juiced
Freshly ground pepper

In a food processor, mix all the ingredients until smooth.

In a serving plate, place Brussel sprouts, kale, caramelized onion, bread cubes and shaved parmesan. Drizzle with sauce over the top. 

Bon appetite !!



                                                                                REJUVENATING SPRING SALAD
                                                                                Makes 4 Servings
                                                                                227 Calories Per Serving

When my favorite Farmers market vendors start to show up again with lots of newly merged green produce, quail-duck eggs and veggie seedlings; that means spring for me.. I like to eat lighter food when temperature begin to get warmer, I made this fresh salad with half raw veggie ribbons, half sautéed vegetables, and lots of mix egg to define the real spring means. Over the top whipped yogurt-feta sauce was just perfect touch for the delicate taste balance. Delicious, refreshing, super healthy salad can provide easy rejuvenating and detoxifying cleaning for the season without any hassle..

LOOK AT THE CALORIES !!

Ingredients:

1 bunch organic asparagus, thick stems trimmed and some are paper thin sliced with veggie peeler, some are sliced
1 organic zucchini, peeled, half part is paper thin sliced with veggie peeler, other half is diced
8 organic quail eggs, boiled and sliced in half
4 organic eggs, poached
4-5 organic radishes, roots are trimmed, sliced thinly
Handful organic microgreens, such as sunflower, radish, arugula..
Eatable flowers for garnishing, such as nasturtium..
1 teaspoon olive oil for sautéing
Sea salt and freshly ground pepper to taste

Yogurt-Feta Sauce: 

1 cup homemade plain yogurt or plain Greek yogurt
2 tablespoons French feta goat cheese, crumbled
1 tablespoon mascarpone cheese
1 tablespoon organic lemon juice, freshly squeezed
 

In a food processor, put all the ingredients together, and pulse until smooth and silky. Set aside. 

In a small sauté pan, add olive oil, sauté sliced asparagus and zucchini lightly. Set aside. 

In a serving plate, place sautéed vegetables first, then add raw asparagus and zucchini ribbons around evenly. Place radish slices, quail eggs halves and microgreens. Drizzle yogurt sauce and put poached egg on over the top. Garnish with eatable flowers. 

Bon appetite !!



                                                                ROASTED BEET-PURSLANE AND 24 HERB SALAD
                                                                Makes 4 Servings
                                                                137 Calories Per Serving

Finally summer is here !! I love summer salads, like this one; easy, nutritious and healthy.. Whatever found at the Farmers Market-baby chioggia+red beets, new harvested baby carrots, super sweet strawberries, early sun gold cherry tomatoes, my all time favorite purslane- tossed with our organic garden produces, herbs,  greens and turned into delightful bowl of heaven.. You can eat this wonderful flavor rich salad as a lunch, dinner or dessert; fresh herb mixture is so aromatic and flavorful, you will not need any dressing. Sweet and sour, soft and crunchy, super fresh, energizing meal for any time..

Purslane is considered  a weed in the United State, but many cultures enjoy purslane as an edible plant, taste like watercress or spinach with a bit savory flavor. Purslane has the highest amount of heart friendly omega-3-fatty acid than any other edible plant and also excellent source of vitamin A (one of the highest in green leafy vegetables ). When you are cleaning the stems, pinch small florets with your fingers, wash well under cold running water, dry in the salad spinner or with a clean kitchen towel before storing in the fridge for 2-3 days.

LOOK AT THE CALORIES !!

Ingredients:

4 small organic red beets, brushed under cold running water, cover with aluminum foil and roast in the oven for 55 minutes
4 small organic chioggia beets, brushed under cold running water, cover with aluminum foil and roast in the oven for 55 minutes
1/2 cup organic strawberries
1/2 cup organic cherry tomatoes, cut in half and mix with drop of olive oil, sea salt, freshly ground pepper, organic fresh thyme, rosemary and basil
2 cups organic purslane, florets only
1/2 teaspoon pink peppercorn
6-7 organic baby carrots, boiled in water until soften about 5 minutes, and some of them cut in half
1 organic baby fennel bulb, sliced thinly
2 tablespoons goat cheese, crumbled
1 tablespoon walnut, roasted in the pan slightly until their oil come out the surface and roughly chopped
1 teaspoon honey
2 teaspoons organic lemon juice, freshly squeezed
Couple handful of fresh organic herbs, such as;
Mustard green and flowers
Sorrel
Basil ( purple, Thai, Greek and curly )
Mint ( lemon, chocolate, and peppermint )
Parsley ( curly, and flat leaf )
Cilantro
Oregano ( lemon and regular )
Thyme ( lemon and regular )
Summer savory
Rosemary
Rainbow chard
Baby arugula
Dill
Fennel greens
Mini kales
Tarragon
1 teaspoon olive oil for coating the herbs
 

In a large mixing bowl, mix honey and lemon juice well. Add strawberries, and carrots, mix until evenly coated. Set aside. Place beet slices into the same bowl, and coat with leftover juices. 

In a small bowl, mix chopped walnut with goat cheese crumbles until combined. 

In a small bowl, mix fennel slices with tomato-herb mixture. 

In a large bowl, add all the herb and purslane, mix with 1 teaspoon olive oil until coated completely. Season with salt and freshly ground pepper. 

In a serving plate, place some herb and purslane at the bottom, then layer with beet, carrot, tomatoes, fennel and strawberries on top each other. Sprinkle pink peppercorn and goat cheese crumbles around. Finish with mustard flowers and more herbs. 

Bon appetite !!




                                                                        RAW AND ROASTED ZUCCHINI-FAVA BEANS SALAD
                                                                    
    Makes 2 Servings
                                                                        275 Calories Per Serving

Using raw and cooked ingredients together gave nice texture and flavor into this refreshing summer salad. Heavenly salad is made with raw yellow squash, roasted zucchini, garlic, onion, homemade sourdough bread crouton and fresh shelled fava beans; topped with purslane florets, heirloom tomato dices, radish slices, feta crumbles and of course flavor altered by adding lots of mix fresh herbs. Ingredients combination by themselves can explain the super fresh flavor and amazing taste. So DELICIOUS !!

When they are still in season, take advantage and use fresh fava beans. When buying, pick the bright green, firm and less browning pods as possible. Fresh fava beans need to double-shelled; first shelled the pods and boiled the beans in water until tender. Let them cool and peel the outer shell for getting the inner bean.

Ingredients:

2 small organic yellow squash, some sliced lengthwise with a veggie peeler, rest sliced
2 small organic zucchini, some sliced lengthwise with a veggie peeler, rest sliced
1/4 cup organic fresh fava beans, pods discarded, beans boiled in water then peeled
1 small organic heirloom tomato, diced
3 organic garlic cloves, minced
2 small organic spring onion, sliced
1 slice sourdough bread, diced
2 organic breakfast radishes, sliced thinly
1 cup organic herb, such as basil, mint, tarragon, rosemary, lemon balm, summer savory..
1 cup organic baby greens, such as rainbow chard, kale, arugula, mustard..
1/2 organic lemon, juiced and zest
1 tablespoon French feta goat cheese, crumbled
2 teaspoons olive oil, separated
Sea salt and freshly ground pepper to taste
 

In a medium bowl, pour lemon juice and zest, mix with zucchini and squash ribbons until coated. Season with salt and pepper. Add fava beans.

In a large pan, pour 1 teaspoon olive oil, roast bread cubes until golden brown. Set aside. 

Use the same pan, sautee garlic and onion for a minute. Add zucchini and yellow squash slices, season with salt and pepper. Sautee vegetables until tender.  

In a big mixing bowl, place baby greens, herb and radish slices. Pour 1 teaspoon olive oil, mix until coated evenly. 

In a medium bowl, place diced tomatoes. Season with salt and pepper, add basil, thyme, mint and tarragon, mix well. 

Serving; make a bed with baby greens, add roasted zucchini and squash, then place ribbons and fava beans. Add tomato, bread croutons, feta crumbles and herbs around. 

Bon appetite !!



                                                                STONE FRUIT-HEIRLOOM TOMATO CAPRESE SALAD
                                                                Makes 4 Servings
                                                                228 Calories Per Serving

Less is more.. Caprese salad is one of my favorite summer salad, especially if made with home-grown delicious heirloom tomatoes, mixture of fresh flavorful greens and herbs. One little detail can make a big difference in this salad; use room temperature tomatoes, not the refrigerated ones.. Tomatoes should be sat in room temperature at least 2 to 4 hours before preparation. Simple, but sophisticated yet and every bites will deliver the full of summer flavors into your mouth.

Ingredients:

2 large organic heirloom tomatoes, sliced thickly
2 organic peaches, sliced, grilled and peeled
1 big ball mozzarella cheese, sliced thinly
1 cup organic cherries, pitted
2 tablespoons fresh goat cheese, crumbled
1 cup organic fresh baby green, such as kale, chard, sorrel, purslane, mustard
Handful organic fresh herb mixture, such as basil, summer savory, oregano, thyme, cilantro..
1 teaspoon olive oil
Sea salt and freshly ground pepper to taste

On a serving plate, place baby green as a bed for tomatoes. Alternately add tomato, grilled peach and mozzarella slices. Season salad with sea salt and freshly ground pepper. Sprinkle goat cheese crumbles all over the top. Add cherries and herbs. Drizzle olive oil over the top.

Bon appetite !!



                                                                                  COLORFUL FALL SALAD
                                                                                  Makes 6 Servings
                                                                                  250 Calories Per Serving

Everything in one bowl again; your daily need protein, veggies, fruit and green are joined in the party to create this wholesome salad.. Layers of unbelievable flavors from spiced garbanzo beans, raw purple cauliflowers, grapes, cherry tomatoes, mixture of colorful peppers, pomegranate seeds and blue cheese crumbles will change the way you think about salad for sure.. Sweet but still earthy, juicy, and delicious.. Did I forget to say super healthy ?

LOOK AT THE CALORIES !!

Ingredients:

1 cup organic dry garbanzo bean, soaked overnight, boiled in water until tender (remove the top foam occasionally ), drained
2 cups organic grapes
1 small head organic purple cauliflower, florets only
1 cup organic cherry tomatoes, cut in half
Handful organic concord grapes
1 organic yellow bell pepper, diced
1 organic red bell pepper, diced
1 organic Habanero pepper, diced
1 organic Thai chili pepper, diced
1 organic pomegranate, seeds only
2 cups organic fresh herb mixture, mint, basil, parsley, pineapple sage, summer savory..
2 organic shallots, diced
2 tablespoons homemade red pepper sauce
2 tablespoons blue cheese
2 teaspoons grapeseed oil
1 teaspoon turmeric
Pinch of ground cumin
Pinch of ground cinnamon
Sea salt and freshly ground pepper to taste

In a large skillet, add grapeseed oil, shallots, cumin, turmeric and cinnamon. Stir until spices fragrant and combine, add cooked garbanzo beans and red pepper sauce. Cook together about 5 minutes. Set aside.

In a large mixing bowl, add garbanzo bean mixture, peppers, grapes, pomegranate seeds, tomatoes, cauliflower florets, blue cheese and herbs. Mix until combine. Season salad with sea salt and freshly ground pepper.

Bon appetite !!



                            HONEY ROASTED ACORN SQUASH SALAD WITH POMEGRANATE-APPLE CIDER REDUCTION
                            Makes 4 Servings
                            240 Calories Per Serving

It’s end of October, and we are still having sorrel, kale, collard green, curly&flat leaf parsley, oregano, pineapple sage and rosemary in our veggie garden.. I really hate to waste any green leaves and vegetables especially if they are coming from our garden; so before the cold weather hits we can have another healthy- flavorful wholesome salad; of course corporate with season’s gift squashes.. Honey glazed roasted caramelized acorn slices, tossed together with avocado and mix fresh greens and herbs, then finished with homemade pomegranate molasses and seeds.. Slightly sweet but tart, crunchy but buttery smooth, perfect balanced salad for fall.. DELICIOUS !!

LOOK AT THE CALORIES !!

Ingredients For Pomegranate-Apple Reduction:
Makes 4 Servings
 

3 cups organic fresh pomegranate juice ( use tart pomegranate variety )
1 cup organic apple cider (no sugar added cider )

In a non-reactive saucepan, add pomegranate and apple juice, bring it to a boil, then reduce on over low heat until became thick mixture, about an hour. Let it cool. 

Ingredients For Salad :

1 medium organic acorn squash, washed under cold running water, sliced thinly, seeds discarded
1 organic avocado
1 large organic pomegranate, seeds separated
2 cups organic mix green and herb, such as sorrel, baby kale, mint, basil, pineapple sage, purple basil, rosemary..
1 tablespoon good quality honey
1 tablespoon olive oil, divided in half
1/4 of the pomegranate reduction
Sea salt and freshly ground pepper

Preheat oven to 400 F degrees. 

Place pumpkin slices onto parchment paper lined baking sheet. Brush with 1/2 tablespoon olive oil-honey mixture evenly, sprinkle sea salt and freshly ground pepper. Bake pumpkin for 30-35 minutes or until fork tender. 

In a large mixing bowl, mix green and herbs with other half of olive oil until coated completely. 

Place green and herb mixture onto serving plate as a bed, add pumpkin and avocado slices. Add pomegranate seeds around. Season salad with sea salt and pepper. Drizzle couple tablespoons pomegranate-apple reduction on top. 

Bon appetite !!



                WARM QUINOA SALAD WITH ROASTED ROOT VEGETABLES, BEET PUREE AND CANDIED WALNUT
                Makes 4 Servings
                Calories

Many flavors (10-12 different components ) are joined in the party to create this amazing tasty salad. OK, admit that it will not be easy to prepare, time consuming dish; but layers of flavors and unbelievable combinations are totally worth this labor. Beet-yogurt puree topped with tasty quinoa, roasted root vegetables, quail eggs, candied walnut, spicy chickpeas, microgreens and goat cheese crumbles.. How can it be bad ? Sweet-sour, soft-crunchy, fruity-earthy, wholesome and tasty, but all the above super nutritious and healthy..  

It’s easy to cook fluffy and tasty quinoa, all you need 1 cup quinoa and 2 cups liquid-water, coconut milk or homemade broth. Natural bitterness of quinoa's outer coating can be removed by a vigorous rinsing in a mesh strainer, about 2-3 minutes.

Roasted Vegetables-Quinoa Ingredients:

12 organic radishes, brushed well, both ends are trimmed lightly, roast in pan for 5 minutes
4-5 small organic baby beets, mix color, brushed well under cold running water, both ends are trimmed, covered in aluminum foil and roast in 400 F degrees oven for 50-55 minutes until tender, peeled and sliced
8 organic heirloom carrots, both ends are trimmed lightly, peeled, cooked in boiling water for 5-6 minutes until fork tender, transfer into chill water to stop cooking process and preserve their vibrant color
4 organic quail eggs, boiled in water then peeled and sliced in half
Handful organic green, such as pea shoots, sunflower sprouts, sorrel
1 cup organic red quinoa
2 cups homemade veggie broth
1/2 teaspoon sea salt

Place quinoa in mesh sieve, and rinse thoroughly under cold running water for 2 minutes while rubbing and agitating grains against the sieve. 

In a medium saucepan, add broth, quinoa and salt, bring it to a boil on high heat, then reduce heat to low, simmer for 10-12 minutes. Drain quinoa in a fine mesh sieve but save some of the cooking liquid. Add hot cooking liquid into same pan-about 1-2 inches high-, place quinoa on top of the pan with the sieve, cover tightly with lid and clean kitchen towel. Let quinoa steam for 10 minutes, then fluff with a fork.  

Ingredients For Candied Walnut:

3 tablespoons organic walnut, roasted in the 400 F degrees oven for 10 minutes
1 1/2 tablespoon good quality honey
Pinch of red pepper flakes 

In a pan, add walnut, honey and red pepper. Mix until honey coated walnut completely. Transfer walnut onto parchment paper, separate each ones and let them cool. 

Crispy Garbanzo Bean: 

4 tablespoons organic garbanzo beans, cooked in water until tender, drained and dried
Smokey sea salt
Pinch of cayenne pepper
Pinch of ground cumin
Pinch of ground coriander
1 teaspoon garlic powder
1 teaspoon olive oil 

Preheat oven to 350 F degrees.  

In a bowl, place all the ingredients together. Mix well until garbanzo beans are coated completely. 

Place beans onto parchment paper lined baking sheet, and bake for 50 minutes while mixing occasionally in every 10 minutes.

Beet – Yogurt Puree: 

1 medium organic red beet, washed with brush, both ends trimmed
1 organic gala apple, peeled, sliced
1 organic shallot, chopped
1 organic garlic clove, minced
1 organic orange, zest and juiced
2 tablespoons homemade plain yogurt 

Preheat oven to 400 F degrees. Cover beet with aluminum foil tightly. Roast beet until tender, about 50-55 minutes. When it’s cooled to touch, peel the skin off, and slice thinly.

In a pan, pour 1 teaspoon grapeseed oil, sauté onion and garlic, until they are translucent and fragrant. Add apple slices and orange zest, cook together until apple starts to soften.

In a blender, or food processor, mix onion-garlic, beet, apple, and orange juice. If sauce is thick, add more orange juice or water to dilute. 

Mix beet puree with yogurt until blend completely. 

For Serving: 

Serving plate, add couple spoonful of beet puree, and place quinoa on top. Add root vegetables, eggs, greens, candied walnut and spicy chickpeas around. Sprinkle goat cheese crumbles all over.  

Bon appetite !!




                                                    COLORFUL RAW & COOKED WINTER SALAD
                                                     Makes 4 Servings
                                                         210 Calories Per Serving

My rule of thumb when cooking and baking delicious, nutritious and healthy food, get the best ingredients available- best means super fresh (only couple days ago harvested ), seasonal, organic and of course everything stored properly - all the greens washed and dried, store into Ziploc bags- and used immediately within 2 to 3 days.. If you use honest, clean and fresh ingredients, you don't need anything else to suppress their flavors, such as condiments, sauce or extra oil.. Just let them shine, leave alone to do their magic, taste each ingredients flavor and enjoy.. It's that simple, like this amazing salad; silky pumpkin puree provided the soft bed at the bottom, than layered with dark leaves mini lettuce, microgreens, roasted thinly sliced beet, pear, varieties of turnip & radishes, and finished with roasted walnut and pomegranate seeds. Ahhh how can I forget the sweet & sour goodness- apple cider, Concorde grape and fig- reduction that is necessary for flavor combination and heavenly taste.. You can not get better than this..

LOOK AT THE CALORIES !!

Ingredients:

4 cups organic homemade pumpkin puree
2 heads of organic purple lettuce
2 small organic beets, roasted at 400 F degrees oven for 55-60 minutes, than sliced thinly
2 small organic watermelon radishes, sliced thinly
4 organic breakfast radishes, sliced thinly
1/2 cup organic walnut, roasted at 350 F degrees oven for 10 minutes, chopped roughly
Handful microgreens
1/2 organic pomegranate, seeds
4 tablespoons apple cider reduction, recipe follows

On serving plates, place pumpkin puree at the bottom, than layer with lettuce leaves, roasted beets, turnip, radishes, microgreeens and pomegranate seeds. Drizzle cider reduction over the top.

Apple Cider-Concorde Grapes and Fig Reduction:

1 1/2 cup organic apple cider
Handful organic Concorde grapes
3 organic dried figs, sliced thinly

In a saucepan, add all the ingredients together. Bring it to a boil, than reduce heat and simmer until becomes thick like honey. Let reduction cools, than drain.

Bon appetite !!



                                                VEGGIE DELIGHT SALAD WITH SHREDDED KALE
                                                Make 4 Servings
                                                233 Calories Per Serving

This big bowl of salad is made part of marinated shredded kale, part of panzanella and part of raw vegetables, egg & onion pickles..All of my favorites get together and create wonderful taste and flavor; crunchy, sweet, and earthy..You can dress your salad with slightly sweet tahini sauce or lemony Dijon vinegarette..Also you can pick season's vegetables and make spring, fall or winter panzanella, whatever you will like to have..This can be a delicious light dinner on it's on or perfect side on seafood dishes.. Either way is so healthy, flavorful and heavenly tasty..

LOOK AT THE CALORIES !!

Ingredients For Salad:

1/2 bunch organic kale, middle stems are removed, and shredded thinly, massaged with drop of olive oil
2 medium organic carrots, lengthwise sliced thinly
1 organic sweet potato, sliced thin matchsticks
1 organic parsnip, lengthwise sliced thinly
1 small organic rainbow beet, sliced thinly with a mandoline
1 small organic turnip, sliced thinly with a mandoline
5-6 pickled quail eggs, sliced in half
Pickled red beet and onion for garnish
1 tablespoon olive oil

Preheat oven to 375 F degrees.

In a Ziploc bag or big mixing bowl, place sweet potatoes, parsnip and carrot slices, toss with olive oil, until vegetables are coated completely.

In a baking sheet, cover with parchment paper, place all the vegetables together without crowding each other. Try to give room for each ones. Roast vegetables for 30-35 minutes or until they are tender.

Mix vegetables with shredded kale, pickled eggs, beet and onions. Lightly dress with your favorite vinegeratte.

Tahini Sauce:

3 tablespoons organic tahini
1 teaspoon olive oil
1organic lemon, juiced
1 tablespoon organic soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
Freshly ground black pepper

Whisk all the ingredients together well.

Bon appetite !!




                                                                       I CAN NOT BELIEVE IT'S SALAD
                                                                 Makes 2 Servings
                                                                 364 Calories Per serving

You know me, when I create the recipe; I like to spend some time on details, work hard to perfect every angles, play with different ingredients and flavors, and most of the times many components marry together to create just one meal.. But this time I don't need to think hard, all I want to do go easy and still have super healthy & immune booster food on the table without spending hours in the kitchen.. Easy, but still tasty, nutritious.. Ohh, flavors.. Amazing flavors.. If salad sound is boring for you; think one more time.. Last think you can say about this salad would be " boring ".. Freshness of the tender greens mixed with maple syrup caramelized pumpkin slices, boiled quail eggs, avocado ( hello to healthy fat ), juicy apples and crunchy mix variety radishes ( hello to high vitamin C content and anti- cancer properties ).. Garnish wise feel free yourself; I used goji berries, pumpkin seeds and tangy goat cheese crumbles, but as I sad possibilities are endless.. I was planning to dress this salad with tahini sauce but when I got the first bite for taste, changed my mind and went with " less is more".. Oppose to butter's name it was truly unbelievable..

Ingredients:

Enough organic tender greens, such as pea shoots, baby arugula, mache..
1 organic avocado, sliced thinly
1 organic apple, sliced thinly
6 quail eggs, boiled softly
1 organic watermelon radish, sliced thinly
1 organic purple radish, sliced thinly
1 organic acorn pumpkin, sliced thinly, glazed with maple syrup and roasted in the oven until tender
2 tablespoons goat cheese, crumbled
1 tablespoon organic goji berries
1 tablespoon organic pumpkin seed
1 organic lemon, juiced
Sea salt and freshly ground pepper

In a bowl, place apple and radish slices, add lemon juice, and mix until coated completely.

In a serving plates, add mix greens. You can drizzle greens with olive oil if desired. Top with boiled eggs, roasted pumpkin slices, avocado, apple and radish slices. Garnish with goat crumbles, goji berries and pumpkin seeds.

Bon appetite !!




                                                                             HUMMUS & RAW BEET SALAD
                                                                       Makes 4 Servings
                                                                       493 Calories Per Serving

Clean eating 101; you should eat pure, clean, real ( I called grown up ) food -preferably organic and fresh - , and most importantly have to have healthy, protein loaded snacks in between meals for muscle tones and energy levels.. If you're looking for healthy sources of protein in your diet -especially plant based diet -; hummus is a perfect candidate. Easy, loaded with quality / digestible protein and super delicious as long as if made with real ingredients.. Hummus is not just a snack in our diet, I can use it as a base for salads, veggies, pastas and pretty much use with everything.. I like to play with ingredients too, sometimes I use chickpeas, sometimes beans, lentils, beets or any roasted veggies.. For example, last week I've made simple hummus with baby lima beans then I topped with slow roasted tomatoes and roasted zucchini & asparagus.. It was divine.. Anyway back to this post; for this amazing salad, I used classic chickpea hummus as a bed on one side, and topped with quinoa, whipped labneh + feta mixture, chopped walnuts and spicy + crunchy garbanzo beans, on other side I layered grated carrots, red + yellow beets, avocado and more protein source quail eggs on top of each other.. Of coarse finished with fresh tender greens and eatable flowers.. All the interesting flavors combined beautifully together, and created most delicious, filling salad ever.. OK people, what are you waiting for; go head and make a big batch of creamy silky goodness, and keep it in the fridge for creative dishes..

Ingredients For Hummus:

1 cup dry organic garbanzo beans, soaked in cold water for overnight, drained and cooked in water until tender, drained
2 tablespoons organic tahini
1 organic lemon, zest and juice
2 organic garlic cloves, minced
2 tablespoons red pepper paste
1 teaspoon ground organic turmeric
1/2 teaspoon ground cumin
Sea salt and freshly ground pepper
You can add tablespoon of water if needed for creamy consistency

In a food processor, place all the ingredients together, pulse until hummus is silky smooth. Set aside.

Salad Ingredients:

1/4 cup organic spicy crunchy chickpeas-preferably homemade
1/4 cup organic walnut, roasted, chopped roughly
4 tablespoons cooked quinoa
8 organic quail eggs, boiled, and sliced
4 tablespoons labneh + feta mixture, whipped-optional
1 organic lemon, juiced
1 medium organic red beet, grated
1 medium organic yellow beet, grated
2 medium organic carrots, garted
1 organic avocado, sliced
1 cup organic pea tendrils, sunflower sprouts or any tender greens
Eatable flowers for garnish

In a small separate bowls, mix red, beet yellow beet and carrot with lemon juice. Mix until combined.

In a serving plates, spread hummus on one side, top with quinoa, 1 tablespoon labneh+feta mixture, chopped walnuts, crunchy spicy garbanzo beans. On other side of the plate, ring grated carrot, red beet and yellow beet on top of each other. Top with avocado slices and quail eggs. Finish with tender microgreens, and sprinkle eatable flowers around.

Bon appetite !!
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