The Sixth Day of Christmas My True Love Made For Me…

This is a great dip to serve with veggies such as celery, carrots, cucumbers and bell peppers or with your favorite flat bread or rice crackers.  Its packed with lots of antioxidants and has anti-inflammatory benefits.

Artichoke and Green Olive Tapenade

Ingredients

• 1 cup artichokes
• 3/4 cup green olives
• 1/2 cup parsley
• 1 clove garlic
• 8 raw almonds
• 1 tbsp olive oil

Directions

• Blend all ingredients in a food processor and enjoy with your favorite veggies, flatbread or crackers!

Orange, Beet and Arugula Salad

Ingredients

• 1 large beet
• 3 navel oranges or 2 tangerines
• 2 handful of walnuts
• 1 tablespoon extra virgin olive oil
• 1 tablespoon white- wine vinegar
• 1 teaspoon Dijon mustard
• Sea salt and freshly ground pepper to taste
• 2 bunches arugula, washed well and dried

Directions

• Peel and steam beet for 15 minutes covered. Then cut into wedges
• Peel oranges and squeeze juice of one orange into a bowl
• Add extra virgin olive oil, vinegar and mustard to orange juice, then add sea salt and pepper to taste.  Whisk and mix well
• Add arugula and toss to coat with dressing
• Add the beet wedges, orange segments and walnuts

Prep time and cook time: 20 min

Serves: 4

recipe courtesy of http://www.besthealthmag.ca with adjustments made by me!!!

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

Baby Food – Brown Rice and Red Lentils

Ingredients

• 3 tbsp red lentils
• 2 tbsp brown rice
• 1/2 tsp extra virgin olive oil
• 1/2 cup water
• 1/4 tsp tumeric
• himalayan sea salt to taste

Directions

• Wash brown rice and red lentils until water is clear
• Boil with water, once water comes to a boil, reduce to a simmer and cook until rice is cooked and tender
• Add tumeric, himalayan sea salt and olive oil and mix well

Babyfood – Carrot Lentil Puree

Ingredients

• 2 tbsp red lentils
• 1 carrot peeled and diced
• 3 tbsp water
• 1/4 tsp tumeric
• himalayan sea salt to taste
• 1/2 tsp extra virgin olive oil

Directions

• Wash red lentils well until water is clear
• Soak for approx 30 – 60 min
• Boil red lentils and carrots until tender and cooked (add more water if needed)
• Add tumeric
• Puree with a blender or mash with a fork for lumpier texture
• Add salt and olive oil and mix well

Grilled Corn Salad

Ingredients

• 1 tsp dijon mustard
• 3 tablespoons sherry vinegar
• 1/4 cup extra virgin olive oil
• sea salt and pepper to taste
• 4 ears corn, grilled
• 1 pound green beans, blanched and cooled
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 cup basil leaves, thinly shredded

Directions

• Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.
• Cut kernels off corn cobs and put in a large bowl
• Add beans, tomatoes, onion and basil
• Drizzle vinaigrette over and toss to combine

Recipe courtesy of wholefoods.com with modifications made by me!

Baby Food – Vegetable Medely Puree

Ingredients

• 1/2 zucchini diced
• 1/2 sweet potato, peeled and diced
• 1 carrot peeled and diced
• 1/2 tsp olive oil (only use if infant is 10 months or older)
• tiny pinch of pink himalayan sea salt

Directions

• Steam zucchini, sweet potato and carrot in a steamer pot until tender
• Blend well and add desired amount of water (from steamer pot) to get desired consistency
• Add olive oil and salt

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

Kale and Olive Oil Mashed Potatoes

Ingredients

• 3 pounds potatoes, peeled and cut into large chunks
• sea salt to taste
• 2 tablespoon grape seed oil
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1 bunch kale, large stems stripped and discarded, leaves chopped
• freshly ground black pepper to taste
• 3 scallions, white and green parts, chopped finely

Directions

• Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.
• Heat two tablespoons of grape seed oil in a large pan or skillet over medium heat
• Add the garlic, chopped kale, a big pinch of salt, and saute just until tender, and then set aside
• Mash the potatoes with a potato masher or fork
• Add sea salt and black pepper and olive oil and mix well
• Add the kale on top of the potatoes and give a quick stir
• Garnish with scallions

Cook Time and Prep time: 30 min
Serves: 6

recipe courtesy of 101cookbooks.com with adjustments made by me!

Home Made Balsamic Vinaigrette Dressing – Soy, Gluten, Dairy Free

Ingredients

• 3/4 cups balsamic vinegar
• 1/2 cup olive oil
• 1.5 tbsp yellow mustard
• 1/2 tsp lemon juice
• 1 clove garlic
• 1/4 tsp garlic powder
• 1/2 tsp honey
• 1/4 tsp italian seasoning
• 1/4 tsp black pepper

Directions

• Mix all ingredients and store in the fridge.
• This dressing is great on salads, Polenta, portabello mushrooms

This recipe is courtesy of Priya Malik-Patel