Appetizers

Strawberry Pomegranate Quinoa Spinach Salad

by Judy Griffin on April 1, 2014

  Strawberry Pomegranate Quinoa Spinach Salad-Serves 4 Ingredients: 1 cup quinoa 4 scallions, thinly sliced on the base 1 cucumber diced 2 cups of baby spinach sliced in strips 1/2 cup chopped parsley leaves 1/2 cup chopped mint leaves 1 cup sliced strawberries 1 cup pomegranate seeds (Trader Joe’s has convenient containers of seeds) 3 […]

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Bountiful Butternut Apple Soup

by Judy Griffin on December 19, 2013

                Bountiful Butternut Apple Soup Makes 6 to 8 servings Ingredients: 1 Medium Butternut Squash 1 quart water 3 apples chopped 2 leeks, finely chopped 1 tbsp. Coconut oil 1-2 tsp. cinnamon 1 tsp. coriander Celtic Sea Salt or Himalayan  Salt  to taste Freshly-ground black pepper, to taste […]

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Portobella & Yellow Pepper Collard Wraps

by Judy Griffin on November 4, 2013

              Portobella & Yellow Pepper Collard Wraps Serves 4 Prep & Cook Time: About 30 minutes Ingredients: 2 medium Portobello mushrooms, (about 4 ounces each) 2 Tbsp olive oil 2 medium yellow peppers, thinly sliced 1 jumbo sweet onion (Vidalia), thinly sliced ½ tsp sea salt ¼ tsp coarsely […]

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Kicking Pumpkin Black Bean Soup

by Judy Griffin on October 30, 2013

  Kicking Pumpkin Black Bean Soup Ingredients: 4 garlic cloves, minced 1 Tbsp coconut oil 1 yellow onion, diced 1 red pepper, diced ~ about 1 cup 1 yellow pepper, diced ~ about 1 cup ½ teaspoon cayenne pepper 1 teaspoon ground cumin 1 tsp turmeric ½ small jalapeno pepper seeded & finely minced (if […]

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Fried Eggplant with Tomato Basil Bruschetta

by Judy Griffin on July 31, 2013

Ingredients 2 Farm fresh Eggplants, sliced thinly 2 eggs (you may need additional batter) 1/4 c. water 2 c. Whole Wheat or Whole Grain Organic Bread Crumbs  (I use Trader  Joe’s Organic Bread Crumbs. You can also make with Gluten Free Bread Crumbs) 4 or more tbsp of Grape Seed Oil (add more as needed […]

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Quinoa Fiesta Romaine Wraps

by Judy Griffin on June 20, 2013

Quinoa Fiesta Romaine Wraps Makes 6 servings Ingredients: 4 cups cooked quinoa 2 cups edamame 1 zucchini peeled & chopped (cucumber is fine) 1 red onion, diced 1/4 c raw apple cider vinegar 1/2 c. olive oil 2 Tbsp. fresh lime juice-2 limes 1 tsp Celtic Sea Salt 4 Tbsp. fresh cilantro 1/2 Red Pepper, […]

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Pomegranate Quinoa Spinach Salad

by Judy Griffin on May 5, 2013

Pomegranate Quinoa Spinach Salad serves 4 1 cup quinoa 1 teaspoon Himalayan or Celtic sea salt 4 scallions, thinly sliced on the base 1 cucumber diced 2 cups of baby spinach sliced in strips 1/2 cup chopped parsley leaves 1/2 cup chopped mint leaves 1 pear, peeled & chopped 1 cup pomegranate seeds  (Trader Joe’s […]

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Quinoa Tabouleh

by Judy Griffin on April 20, 2013

Quinoa Tabouleh- serves 6                       Ingredients: 3 cups cooked quinoa 1 bunch fresh parsley, finely chopped 1 cucumber, peeled & chopped into small pieces 1 red onion, finely chopped 1 bunch fresh mint, finely chopped Juice of 1 lemon 2 Tbsp Umeboshi Plum Vinegar ½ cup Extra Virgin Olive Oil Directions: Rinse 1½ of quinoa. […]

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Happy Hummus

by Judy Griffin on March 30, 2013

Happy  Hummus 1 16 oz can of Eden Organic chickpeas (garbanzo beans) 1/4 cup liquid from can of chickpeas 3-5 tablespoons lemon juice (adjust to taste) 1 1/2 tablespoons tahini 2 cloves garlic, crushed 1/2 teaspoon  sea salt 2 tablespoons extra virgin olive oil dash of crushed red pepper flakes Preparation: Drain chickpeas and set […]

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Baked Sweet Potato Fries

by Judy Griffin on January 26, 2013

Ingredients: Serves 4-6 ½  lb sweet potatoes ¼ olive oil 1 tsp celtic salt ½ tsp paprika 1 tsp cinnamon Directions: 1. Preheat oven to 400º 2. Wash sweet potatoes. Cut into strips that are about ½ inch wide on each side. You can also cut into chips. 3. Place the sweet potatoes into a […]

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