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Golden Roasted Cauliflower
Serves 3 | Prep time: 10 minutes | Cook time:25-­35 minutes 2 tablespoons olive oil 1⁄2 teaspoon sea salt 1⁄2 teaspoon turmeric 1 small head cauliflower, divided into florets Preheat oven to 400 ̊. Pour olive oil into a large bowl. Add sea salt and turmeric. Add cauliflower and toss to coat evenly with oil mixture. Spread cauliflower in a single layer on a baking sheet with sides. Roast in oven, turning occasionally, 25­-35 minutes, or until cauliflower is tender. Serve hot! Read more...
Garlic Lemon Mushrooms
Serves 4 | Prep time: 4 minutes | Cook time: 15 minutes 2 tablespoons olive oil 3 cloves crushed garlic 3 cups Portobello mushrooms, chopped 3 cups crimini mushrooms, chopped 1⁄4 cup white wine 4 tablespoons lemon juice 1 teaspoon sea salt 2 teaspoons ghee Pre­-heat skillet to medium heat. Add olive oil and garlic. Sauté for 30 seconds and add mushrooms. Add white wine, lemon juice and sea salt. Stirring often, let simmer until most of liquid has evaporated – about 10 minutes. Add ghee and let cook 1­2... Read more...
Lebanese Rice and Chicken
Serves 4­-6 | Prep time: 7 minutes | Cook time: 40 minutes 2 tablespoons olive oil 1⁄2 medium onion, diced 1⁄2 teaspoon sea salt 4 cups chicken stock 1 teaspoon sumac 2 teaspoons cumin 1⁄2 teaspoon cinnamon 2 cups brown jasmine rice 2 boneless, skinless chicken breasts 1 tablespoon olive oil 1⁄2 teaspoon sea salt 1⁄2 teaspoon ground black pepper 1⁄2 cup pine nuts Pre­heat oven to 350 ̊F. Place a large skillet on medium heat. Add olive oil onions and salt when skillet is hot. Sauté until onions become... Read more...
Black Bean Burritos
Serves 4 | Prep time: 10 minutes | Cook time: 5 minutes 1 tsp red palm oil 2 cans black beans, drained and washed 1 tsp cumin 1⁄2 tsp sea salt Toppings: 1 large avocado, diced 1 large tomato, diced or 1⁄2 cup salsa 1⁄2 cup yogurt 1⁄2 cup diced Spanish onion 1⁄4 cup chopped cilantro 4 sprouted grain tortilla’s Preheat large frying pan on medium heat. Add oil, beans, cumin and salt. Stir frequently to prevent sticking. Cook for 5 minutes and set aside. Prepare toppings and place each... Read more...
Sautéed Sprouted Mung Beans
Serves 2-3 | Prep time: 24 hours | Cook time: 20 minutes 2 cups mung beans 7 cups water 4 Tbsp ghee 2 tsp black mustard seeds 5 cloves chopped garlic 1/2 tsp turmeric 1 tsp cumin 2 tsp salt 1/3 cup water Soak the mung beans in water over night. Drain water, cover and let sprout for 12 hours. Melt ghee in a large saucepan at medium heat. Add mustard seeds. Stir for 1 minute, letting them pop gently. Add garlic. While stirring, saute for 30 seconds. Add turmeric... Read more...
Portobello Delight
Serves 4 | Prep time: 3 minutes | Bake time: 20 minutes 2 large Portobello mushrooms 2 tablespoons crumbled feta cheese 2 cloves crushed garlic 2 tablespoons olive oil 1.Preheat oven to 400° F. 2.Place mushrooms bottom-side up. Sprinkle one clove of crushed garlic and 1 T crumbled feta cheese over each mushroom cap. Drizzle 1T of olive oil over each mushroom. 3.Place mushrooms on a cookie sheet and bake for 20 minutes. Let cool, cut in quarters and eat! This recipe is very simple and will be sure to... Read more...
Hummus (means chickpeas in Arabic!)
Serves 6-­8 | Prep time: 5 minutes 2 cans garbanzo beans (drained and rinsed) 1⁄2 cup olive oil 6 tablespoons water 1 tablespoon tahini 1 teaspoon cumin 1 clove crushed garlic juice of 1 lemon 1⁄4 teaspoon salt 1. Put all ingredients in a blender. Blend 30­60 seconds or until smooth. Hummus (arabic for garbanzo bean) is very versatile. It can be used as a dip or spread. Great for a snack or lunch, it contains all the right nutrients to keep you satisfied until your next meal. Hummus is... Read more...
Sweet Kale Salad
Serves 4-5 | Prep time: 15-20 minutes | Cook Time: Less than 5 minutes 2 tbs olive oil 4 tsp balsamic vinegar 1 bunch kale 1 bunch parsley 1/4 cup toasted pecans 1/4 cup dried figs 2 tbs dried cranberries 1/8 cup goat cheese/sheep feta (optional) After removing the stems, finely chop the kale. In a large bowl, mix together olive oil, balsamic vinegar and kale. Let the mixture sit while preparing the remaining ingredients. This allows the vinegar to soften the kale for easier eating. In a small frying... Read more...
Grapefruit and Avocado Salad
Serves 4 | Prep time: 7 minutes 6 cups mixed greens 1 large pink grapefruit 1 large avocado 1 can hearts of palm 1⁄4 cup candied pecans Dressing 3 tablespoons olive oil 3 tablespoons lemon juice 1.5 tablespoon maple syrup/honey 3⁄4 teaspoon salt Candy pecans by adding 1T of maple syrup and pecans to a small skillet on medium heat. Stir often until all maple syrup has crystallized. Let cool. Cut grapefruit, avocado and hearts of palm into 1⁄2 inch cubes. Mix in a large bowl with greens and pumpkin... Read more...
Garbanzo Bean Salad
Serves 4 | Prep time: 10 minutes 2 cans organic garbanzo beans 1 cup cucumber, 1⁄2 inch pieces 1 cup tomato, 1⁄2 inch pieces 1 cup carrots, 1⁄2 inch pieces 1 cup radishes, 1⁄2 inch pieces 3⁄4 teaspoon salt 3 tbsp fresh lemon juice 2 tbsp olive oil 4 tbsp fresh lemon juice 1 tsp chat masala (this can be purchased at an Indian grocery store) Chop cucumber, tomato, carrots and radishes. Add beans, cucumber, tomato, carrots and radishes to a large bowl. Combine salt, lemon juice and olive oil... Read more...
Fatoush (Lebanese Salad)
Serves 4 | Prep time: 10 minutes | Bake time: 4 minutes 1 head Romaine lettuce 2 medium tomatoes 1 English cucumber 1 bunch radishes 1 tablespoon olive oil 2 pieces whole wheat pita bread 1 teaspoon sumac 1 clove crushed garlic 3 tablespoons olive oil 3 tablespoons lemon juice 3/4 teaspoon salt Set oven to broil. Clean and chop lettuce, tomatoes, cucumber and radish into bite size pieces. Put ingredients into a large salad bowl. Separate pita into four sides and place on a baking sheet. Brush lightly with... Read more...
Beet Salad with Toasted Pumpkin Seeds
Serves 4­-6| Prep time: 15 minutes | Cook time: 30 minutes 2 yellow beets 2 purple beets 1⁄4 cup pumpkin seeds, toasted 4 cups spinach 1/3 cup goat cheese 3 T extra virgin olive oil 2 T balsamic vinegar 3⁄4 Dijon Mustard 1⁄4 teaspoon freshly ground pepper 1 T finely chopped fresh basil Wash beets and remove tops. Cut into 1 inch cubes. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender (about 15minutes). Set aside to... Read more...