Basil Spinach Pesto

Ingredients

• 2 cups fresh basil leaves
• 2 cups fresh spinach leaves
• 1 cup pitted green olives
• 1/2 cup walnuts
• 1/2 cup pine nuts
• 2 garlic cloves
• 1 tablespoon lemon juice

Directions

1. Place all ingredients in a food processor and pulse until combined
2. Transfer to a bowl, cover and chill until ready to serve.

Colorful Quinoa

Ingredients

• 4 cups quinoa cooked
• 1/4 cup grated raw beets
• 1/4 cup grated raw carrots
• 1/4 cup tightly packed finely chopped cilantro or parsley
• 1/3 cup finely chopped green scallion
• 2-3 tbsp extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• sea salt to taste

Directions

• Combine all ingredients in a large bowl.  Mix well and serve

Almond Avocado Dip

Ingredients

• 2 scallions finely chopped
• 1-2 cloves garlic
• 1/4 tsp red chili powder
• 1 avocado
• 1 medium tomato
• 2 tsp basil
• 1/3 cup almonds
• 1/4 cup freshly squeezed lemon juice

Directions

• Soak almonds for 12-24 hours, discard water
• Pour 1 cup of boiled water over the almonds and let them soak for 30-60 seconds and then discard water
• Peel skin off almonds (they are now blanched)
• Put blanched almonds in food processor until finely chopped
• Add basil and scallions to food processor
•  Then add tomato, avocado, garlic, red chili powder and lemon juice
• Serve this dip with your favorite raw veggies or crackers (we use Crunchmaster’s or Mary’s Gone Crackers gluten free crackers available at Costco)

Recipe courtesy of The Quintessential Recipes for Vibrant Health with modifications made by me!

Kiwi Strawberry Dessert

Ingredients

• 6 kiwifruit, peeled and sliced
• 1 cup sliced strawberries
• 1 cup fresh pineapple cut into 1 inch pieces
• 1 tbsp lemon juice
• 1 tsp honey

Directions:

• Mix all ingredients together and serve immediately

Serves: 4

Prep Time: 10 minutes

recipe courtesy of whfoods.org

Fresh Tomato Mint Salsa

Ingredients

• 1 large ripe tomato diced finely
• 1 tbsp fresh mint chopped finely
• 1 tbsp fresh scallion chopped finely
• 1 tbsp fresh cilantro chopped finely
• 1 tsp fresh ginger minced
• 2 cloves garlic minced
• 2 tbsp extra virgin olive oil
• 3 tbsp fresh lemon juice
• sea salt and pepper to taste

Directions

• Mix all ingredients well in a medium sized bowl
• Serve with any mexican dish, or any vegetable side dish
• For those who eat seafood, you can serve this with fish as well

 

Lettuce Wraps

Ingredients

• 2 tsp coconut oil
• 1 package tofu – diced in 1 cm cubes
• 1 cup water chestnuts diced
• 1 cup mushrooms finely chopped
• 3 cloves garlic minced
• 1/4 red onion finely chopped
• 3 tbsp chopped peanuts
• romaine lettuce leaves
• 1 tbsp honey
• 1/2 cup water
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp lemon juice
• 1/4 tsp sesame oil
• 1 tsp mustard
• 1/2 tsp red chili powder

Directions

• Make the sauce first by dissolving the honey in water in a small bowl.  Then add 2 tbsp soy sauce, rice vinegar, lemon juice, sesame oil, mustard, 1 clove garlic minced, and red chili powder
• Mix well and store in fridge
• Heat coconut oil in a wok
• Saute tofu until browned, then add water chestnuts, mushrooms, garlic and onions and chopped peanuts
• Then add 2 tbsp soy sauce and 1 tsp rice vinegar to the wok and saute for a couple of minutes
• Put about 2 tbsp of mixture from wok into romaine lettuce leave and then top with sauce from the fridge

Asian Sauteed Cauliflower

Ingredients

• 1 medium head cauliflower, trimmed of green parts
• 5 tbsp vegetable broth
• 1/2 tsp grated fresh ginger
• 2 medium cloves garlic, pressed
• 2 tbsp rice vinegar, or fresh lemon juice
• 1 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp extra virgin olive oil
• sea salt and white pepper to taste
• 1/2 tbsp chopped fresh cilantro

Directions:

• Cut cauliflower florets into quarters
• Heat broth in large stainless steel skillet
• When broth begins to steam, add cauliflower and cover,  sauté for 5 minutes
• Whisk together rest of ingredients and toss with florets
• Marinate for about 5 minutes for more flavor
• Allowing the cauliflower to soak up the dressing for a few moments before serving makes it even better
• Garnish with chopped cilantro

Cook Time and Prep Time: 15 min

Serves: 4

Recipe courtesy of whfoods.org

Chick Pea Salad

Ingredients:

• 2 cups cooked or 1 15 oz can garbanzo beans (BPA-free), preferably organic
• 1 – 2 cloves garlic minced or pressed
• 1 medium tomato diced
• 2-3 tbsp red onion diced
• 2 tbsp parsley finely chopped
• 1 tbsp fresh lemon juice
• 3 tbsp extra virgin olive oil
• sea salt and pepper to taste
• Optional:
• 6 kalamata olives sliced

Directions

• Combine all ingredients in a large salad bowl

Prep time: 15 min
Serves: 4

recipe courtesy of whfoods.org with adjustments made by me!

Dr Patel’s Apple Cider Lemonade

 

Dr Patel’s Apple Cider Lemonade ™

Ingredients
1 oz Organic Lemon Juice (not from concentrate)
1 tablespoon Bragg’s RAW Apple Cider Vinegar ™
12 ounces of water and ice
Stevia (KAL™ brand) to taste

 Directions
Stir gently and enjoy on the rocks!
You can also add some mint leaves for a virgin mojito

Tandoori Veggie Kebobs (Skewers)

Ingredients

• 1 green pepper cut in 1 inch cubes
• 1 red pepper
• 1 yellow pepper
• 1 orange pepper
• 8 mushrooms
• 2 tbsp grape seed oil (like coconut oil, this oil can withstand high temp – at room temp it remains in a liquid form, whereas coconut oil is solid)
• 1/4 tsp red chili powder
• 1/4 tsp tumeric
• 1/4 tsp ground coriander seed
• 1/4 tsp tandoori powder
• 1/2 a small jalapeno minced
• 1 garlic clove minced
• juice of 1/2 fresh lemon
• sea salt and black pepper to taste
• You can also add red onion, tofu and grape tomatoes to the skewers and for those who eat meat, you can add chicken

Directions

• In a bowl combine grape seed oil, lemon juice, garlic, jalapeno, red chili powder, coriander powder, tumeric, tandoori powder, sea salt and black pepper
• Mix in mushrooms, red, yellow, green and orange peppers
• Allow this to marinate in fridge for several hours
• Using wooden or metal skewers, alternate veggies until skewer is full
• Grill on barbeque until mushrooms are tender or alternatively you can bake in oven at 375 F for 20 min

Prep Time and cook time: 40 min

Makes about 10 skewers  (If you add more veggies, it will make more skewers)