Recipes
Baby Arugula Dinner Salad
Inspired by an Italian summer classic, this recipe is updated by adding legumes to help you feel full and turn this into a main dish. Gently roasting the garlic mellows and sweetens it for a nice contrast with the bite of fresh arugula.
Ingredients:
- 1 container baby arugula (or more)
- 1 cup canned butter beans drained
- 1 1/2 cups diced ripe tomatoes
- 1 ripe avocado, cut in chunks
- 1 container of baby portabella mushrooms, chopped thickly
- 1 head of fresh garlic, cleaned and chopped in small chunks
- 1 large handful of fresh pine nuts (optional)
- Juice of 1 fresh lemon or lemon juice to taste
- 1/4 cup extra virgin olive oil (more or less to taste)
- salt (optional) and pepper
- 1 large cucumber, thinly sliced (optional)
Pour the olive oil in a pan and gently sauté the head of garlic with pinenuts until the contents of the pan is golden brown. Remove from heat.Toss arugula with tomatoes, avocado, and portabella slices. Pour the olive oil, roasted garlic and pinenut mixture on the salad. Mix well to distribute. We use organic Eden butter beans, which include kombu to aid digestion, so we don’t rinse. Add the butter beans and dress the salad with lemon juice. Pam and I sprinkle a granulated sea veggie mixture of dulse, kelp, and kombu like Maine Coast Sea Vegetables instead of salt for flavor and as a source of B vitamins and iodine. Enjoy! Thank you to my brother, Lou Revesz for this contribution!
Sweet Corn and Black Bean Salsa
This lively salsa goes great with corn chips and compliments grilled fish and breakfast egg dishes, too.
Ingredients:
- 2 ears of fresh sweet corn, cooked, cooled
- 1 cup canned black beans rinsed and drained
- 1 cup diced ripe tomatoes
- 1/2 cup of diced red onion
- 1/4 cup chopped fresh cilantro
- Juice of 1 fresh lime
- 1/4 cup extra virgin olive oil (more or less to taste)
- salt
- pepper
Cut corn kernels from the cob and add to mixing bowl. Add all remaining ingredients to the bowl. Toss them together and season with salt and pepper to taste. Enjoy.
Simple Savory Nut Cheese Spread
A tasty easy-to-make alternative to dairy cheese: Use this spread on crackers, and in salads or sandwiches just as you would use cheese.
Ingredients:
- ¾ cup raw unsalted almonds soaked overnight w/skins removed
- juice of ¾ of lemon
- juice of ½ small orange
- 2 small cloves of garlic, pressed
- dash (or 2) of cayenne pepper (to taste)
- 1½ Tbs of extra virgin olive oil
- salt (to taste)
Combine almonds, juice of lemon and orange in food processor add pressed garlic cloves, cayenne, EVOO and salt. Process the ingredients until smooth. Be patient. At first, the mixture is chunky. Stop the processor. Scrape down the sides, add another splash of EVOO (if needed) or some more lemon or orange juice, and blend again and again until spread is the desired consistency.
Dinosaur Delight
This earthy, warm main dish salad, featuring dinosaur or “lacinto” kale, quinoa and black beans, is a protein powerhouse. Kale is highly anti-imflammatory and nutrient dense. The quinoa, cherished as a superfood by the Incas of Peru, grows in the High Andes and is loaded with essential amino acids.
Ingredients:
- Lacinto Kale, 1 bunch, washed and torn into bite-sized pieces
- Quinoa, 1 cup uncooked
- Black beans, 1 can, rinsed
- Curry powder
- Orange zest
- Spray olive oil
- Salt and pepper
Prepare quinoa according to package directions (typical preparation is to rinse the quinoa seeds first and then combine 1 part quinoa to 2 parts water) adding curry powder, to taste, to the quinoa as it cooks. When the quinoa is finished, add and stir in orange zest. Spray a baking tray with extra virgin olive oil. Place the kale on the prepared baking sheet. Spray the kale lightly with some EVOO and season it with salt and pepper to taste. Place the quinoa and the black beans on the baking sheet beside the kale. Bake at 350 degrees just until the kale is wilted (about 2-3 minutes). Remove the kale, quinoa and black beans from the baking sheet. Stir them together and enjoy!
Raw “Waldorf” Salad
A twist on the classic waldorf, this toothsome salad makes a delicious raw desert or breakfast. For breakfast, it’s also yummy served on top of a steaming bowl of oatmeal or hot organic 7 grain cereal.Ingredients:
- 1 apple, chopped into small pieces and tossed w/ a squeeze of fresh lemon juice
- celery, 2-3 stalks, chopped into small pieces
- ½ cup chopped walnuts
- ½ cup white raisins
- 1 to 1-½ Tbs fresh ginger, chopped into tiny pieces
- dash of salt
Dressing:
- ½ cup french vanilla yogurt
- ¼ tsp ground cinnamon
Toss all ingredients in a mixing bowl. Mix ground cinnamon into yogurt for dressing. Pour dressing over apple mixture. Toss to coat ingredients with dressing. Enjoy!
Raw “Pad Thai” Inspired Salad
Ingredients:
- Mixed baby greens
- 2 Mangos, cut into long thin strips
- Red bell pepper, cut into long thin strips
- Red onion, sliced in half and then cut into long thin sections
- 2 avocados, sliced in half and then into thin long pieces
- Fresh cilantro, chopped
- Ginger, chopped fine (amount to taste)
- lime
- Chopped peanuts (2 tbsp)
Dressing:
- ½ to ¾ cup light coconut milk
- 1-2 tablespoons of raw organic peanut butter
Blend in a food processer until desired consistency and add a dash of salt and pepper to taste.
Arrange baby greens on a plate with a squeeze of fresh lime. Arrange other ingredients on top of greens. Add chopped peanuts and dressing. Enjoy!
