Vegan

Sunny Yellow Split Pea Soup

by Judy Griffin on May 20, 2013

Sunny Yellow Split Pea Soup 2 cups dried yellow split peas 8 cloves of garlic 1  large onion, chopped 2 tsp celtic sea salt 6 cups water 1/4 cup of fresh lemon juice (optional) 2 tbsp chopped fresh dill (or 2 tsp dried dill) Freshly ground  black pepper to taste Sprinkle with paprika  (optional) 1 […]

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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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Pink Pineapple Smoothie

by Judy Griffin on March 20, 2013

1 1/2 c Pineapple 1 cup strawberries Blend & Garnish with strawberry & mint You can use fresh or frozen and I always recommend organic fruit.

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Spaghetti Squash with Cilantro Pepita Pesto

by Judy Griffin on January 30, 2013

Spaghetti Squash with Cilantro Pepita Pesto Ingredients: 1 medium Spaghetti Squash 2 tsp of sesame oil 1/4 cup extra-virgin olive oil, divided 1/2 cup pepitas (shelled pumpkin seeds) 1/2 cup (firmly packed) Fresh cilantro leaves and stems (you could use basil instead) 1 garlic clove, chopped Juice of 2 limes 1 tsp Celtic  sea salt […]

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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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Roasted Butternut Squash & Black Lentil Salad

by Judy Griffin on January 11, 2013

    1 Butternut Squash 1 bunch Swiss chard 3 fresh garlic cloves, finely chopped 1 tbsp olive oil 1 16 oz package of Black Lentils (Beluga) (you can buy these pre-cooked at trader Joes) 1 tsp, grated ginger ½ tsp sea salt ½ tsp fresh ground black pepper ½ tsp turmeric water to fill […]

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Kale Chips

by Judy Griffin on December 3, 2012

Ingredients: 1 to 2 bunches kale Olive oil Sea Salt Sea Seasonings Triple Blend Flakes (optional) Directions: Preheat oven to 425 degrees. Remove kale from stalk; break up greens into large pieces. Place a little olive oil in a bowl, dip your fingers and massage in a very light coat of oil over the kale. Be […]

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Nutty Banana Delights

by Judy Griffin on December 1, 2012

Ingredients: 4 Bananas ½ c. almonds, grinded or crushed ½ c walnuts, grinded or crushed ½ c coconut flakes ½ c. raw cacao (or use carob powder) *you can use any nuts-(cashew & pistachios for example) Directions: Mix almonds, walnuts, coconut flakes, & raw cacao together in a bowl. Slice each banana into thin slices […]

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