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Quick Quinoa Salad

27 Dec

Quick Quinoa Salad

This salad it so easy to make and quick too! So healthy, and you can have it made in 30min. Your friends will be asking for more! It’s also low fat, no oil is used. All ingredients used here are organic.

1 cup dried quinoa

2 raw carrots grated

1 raw golden beet  peeled and grated

2 large tomatoes diced

1 medium red onion diced

1 clove of garlic minced

1 handful or two fresh chopped cilantro

2 large purple kale leaves finely chopped

a can of rinsed chickpeas

1 large lemon juiced

4 or 5 splashes of apple cider vinegar

salt and pepper to taste

Rinse quinoa extremely well and drain. Cook in a medium pot: 2 cups water for 1 cup dried quinoa. Bring to a boil and reduce heat and simmer for about 20min. When cooked, remove from heat and let cool to room temperature. Meanwhile, wash produce. Grate the carrots into a large salad bowl. Grate the peeled golden beet into the bowl. Add the diced tomatoes, chopped red onion, finely chopped purple kale and cilantro. Stir well. Then added cooled quinoa and toss well. To make the dressing, mix the lemon juice, garlic, salt, pepper and apple cider vinegar. Mix well. Add to the salad and toss until well mixed.

Serves 4-6

tip: this is a great side dish or can be eaten as a main meal



photo by: For The Love of Fiber on

Crusty Corn Bread

5 Oct

Crusty Corn Bread

This recipe is vegan and gluten free! It’s a great addition to a Thanksgiving dinner feast!

1 1/3 cup yellow cornmeal
8 spoons of evaporated cane juice sugar
pinch of salt
2 spoons of baking powder
half a spoon of baking soda
another 2/3 cup cornmeal
2/3 cup boiling water
a splash of fresh lemon juice
2 cups or so of either soymilk or nut milk
a spoon of  ground flaxseed
2 spoons of melted coconut oil

Preheat the oven to 425 degrees F.
Mix together the first cornmeal, sugar, salt, baking powder, and soda in a medium bowl.In another bowl mix together the 2/3 cup cornmeal and the boiling water and stir well. Stir in the lemon juice and soymilk mixture, flaxseed and melted coconut oil.
Pour this into the dry mixture and mix briefly. Pour into a well-greased 9″ square baking pan. Bake for 25 minutes or until it tests done and is crusty on top.

Tip: you can add fresh herbs to the mix such as thyme, rosemary and/or oregano for a zestier bread.



photo by: jeff_w_brooktree on

Green Beany Salad

26 Sep

Green Beany Salad

This salad is so easy to make, it’s all raw and packed with flavor! Great for potlucks!

a big handful of green beans

a big handful of yellow string beans

3-4 ripe red tomatoes

2-3 ripe yellow tomatoes

1 small red onion

1-3 cloves of mince garlic

1/2 bunch of fresh cilantro finely chopped

juice from 2 lemons

a spoon of fresh grated ginger

salt and pepper to taste

Wash the beans, tomatoes and cilantro. Remove the ends of the beans and chop then into 1/4 inch pieces. Diced the tomatoes. Dice the red onion finely. Mix all ingredients in a large salad bowl. Add the ginger, garlic, salt and pepper. Mix throughly. Add the lemon juice and cilantro and toss until well mixed.

Tip: add a splash of lime for a zestier tasting salad!



photo by savorytart on

Viva Kale

21 Sep

Viva Kale

This is so great as a vitamin packed side dish. Easy to make, full of color and healthy too. The secret combo of purple, red and yellow colors will make your mouth water!

1 head of purple kale, stems removed and loosely chopped

juice from 1 lemon

dash of maple syrup

2-3 diced roma tomatoes

15-20 yellow/orange grape tomatoes halved

a handful of raw (or roasted) pumpkin seeds

a splash of olive oil

salt and pepper to taste

In a pan, heat oil on medium heat and add the juice from the lemon, maple syrup and the spices. Add roma tomatoes and cook for one min. Add kale, remove from heat, cover for a minute to allow kale to wilt. Then add yellow tomatoes and stir until well mixed. Serve on a plate and garnish with the pumpkin seeds.

Viola! Yum…..

photo by: anthro_aya on

Exotic Yams

4 Jan

Exotic Yams

One of my favorite dishes! I like to eat this one as a main meal served with salad. It also makes a great side dish or appetizer. I used all organic ingredients.

3-4 large garnet yams peeled and cubed

1 onion diced

1-2 cloves of garlic minced

1 large red pepper chopped

a handful or so of raisins

a spoon of garam masala spice

1/2 spoon or so of cumin seeds

salt and pepper to taste

a spoon of ghee (or butter) – substitute olive oil for a vegan version

In a large fry pan, add ghee and spices. Cook on medium heat for one minute to bring out the flavor. Then add onions and garlic. Fry for 2 min stirring constantly. Then add about 1/2 cup or so of water to the pan. Add in raisins, yams and red peppers. Bring to a boil then immediately reduce to a simmer. Cook covered for about 20 min, stirring occasionally. If the water is becoming dry, the add a little more as you cook. When the yams are soft, it’s ready!

Tip: I like to sprinkle cinnamon on top. It adds a deeper exotic dimension!

Yum Yum!


photo by sweetbeetandgreenbean on

Garlicky Bruschetta

2 Jan

Garlicky Bruschetta

This bruschetta recipe is great to whip up in no time at all and it tastes so fresh! I like to use extra garlic and a splash of balsamic vinegar.

one loaf of baguette bread (or sourdough baguette)

5-6  fresh ripe roma tomatoes

4 cloves of minced garlic

several fresh basil leaves sliced thinly

salt and pepper to taste

a couple of spoons of extra virgin olive oil

Cut bread diagonally into 1/2 inch slices. Brush one side with oil and place on baking sheet. Place bread in the oven and bake at 350 degrees F for a few minutes until toasted. While it’s baking, in a bowl combine tomatoes, basil, garlic, salt, pepper and balsamic vinegar. Mix well. Then when bread is toasted, remove from the oven. Spoon mixture onto the bread and serve.

Tip: it’s a nice colorful idea to use a few yellow tomatoes in the mix

Easy as 1…2…3!


photo by yuichi.sakuraba on

Greens and Shrooms

1 Jan

Greens and Shrooms

This recipe has an Asian flare. It takes no time at all to make and it’s super healthy. The kale and broccoli are two foods that helps aid in cancer prevention. The shiitake mushrooms can be great to build the immune system. This is one of my favorite dishes! All organic ingredients used here.

one bunch of kale chopped (green, black, purple or lanciato kale will do)

a crown or two of broccoli chopped

a handful of shiitake mushrooms sliced

one onion chopped

a few sprigs of green onion finely sliced

a couple of squirts of tamari sauce

a spoon or two of extra virgin olive oil

salt and pepper to taste

In a medium fry pan add oil, onion and musrooms. Saute on medium-low heat until cooked, stirring frquently. Meanwhile in a steamer, steam the kale and broccoli under tender but not overcooked. It should have a bright, vibrant green color. When the greens are done, add to the pan of mushrooms and toss. Add the tamari sauce and serve hot.

Tip: garnish with sesame seeds for a complete look



photo by cafemama on

Simple Hummus

1 Jan

Simple Hummus

This recipe I needed to make for a potluck. I didn’t know what to put in it so I created this recipe out of my head like I do many times. It turned out great and everyone really enjoyed it. The secret in this one is fresh lime.

a can of chickpeas drained and rinsed well

3 -4 cloves of garlic chopped

3 sprigs of green onion chopped

a couple of spoons of extra virgin olive oil

juice from 2 fresh limes

salt and pepper to taste

Add chickpeas, oil, garlic and green onion to the blender. Add a bit of water to get the blender going. Mine sometimes gets stuck! But don’t add too much water because you run the risk of your hummus getting to runny. Blend until smooth. Add spices and lime juice and blend again. Empty hummus into a nice serving bowl. Serve with warm pita bread wedges or sliced raw assorted veggies.

Tip: you can add a bit more garlic, the feedback I received on this one is people tend to like it more garlicky.

Pucker up!


photo by olgucz on