2 Tbl spoons of lemon zest
1/3 cup of lemon juice
2-3 Tbl spoons of olive oil
2-3 Tbl spoons of good Honey
1/2tsp of Dijon mustard
1-2 Tbl spoons of water
Sea Salt & fresh ground pepper
This is a great salad dressing! You can make it as sweet or lemony as you like. Play around with the ingredients and make it to your liking! Use a good quality honey and organic lemons! My favorite Dijon mustard is from Trader Joe’s in the glass jar. It’s a product from Dijon France! The best tasting I’ve found!
I like to double the recipe and it works great to mix up the whole thing in a mason jar and keeps well! It never lasts more than a week in my house but it should stay good for up to two weeks!
Good time of year with Farmers markets starting up! I love this on any salad spring mix, kale, arugula & so good on roasted beets!
Will post some pics of salads! 🙂 to inspire you!
How to make fresh green juice with a juice extractor!
1 Large Cucumber
Half of a head of Romain Lettuce
1/3 to 1/2 a bunch of Kale or Spinach
3 stalks of celery
1 whole lemon with peel
1 to 2 inch piece of fresh ginger root
1 green apple
4 medium to large carrots
Try to use all organic produce if possible and make sure to wash with either a good produce wash or make your own solution with one tablespoon fresh lemon juice and 2 tablespoons vinegar and 1 cup of water in a spray bottle.
Run your cleaned produce through your juicer. You can put it through in the order listed and depending on your juicer cut up as needed.
Once it’s all juiced stir to mix and enjoy!
If you don’t drink all the juice store left overs in a mason jar and drink within 24 hours!
This is a deliciously fresh pasta dish.
I used approximately 1 lb of pasta. Cook according to package directions al dente.
Reserve a 1/4 cup of cooking liquid.
In the warm pot melt 1 tablespoon of coconut oil, over medium heat.
Sauté 1 small white onion
3 cloves of garlic until translucent
Add Aztec sea salt and fresh ground black pepper to taste.
1 bunch of Asparagus washed and bottoms trimmed then cut in half or thirds
Throw the asparagus in and continue to cook stirring continuously add Juice of one lemon plus lemon zest
Add a little cooking water and the grape tomatoes cut in half
Then once water is cooked out I added a few swirls of Avocado Oil or you can use Olive Oil whatever you have on hand
Remove from heat and grate fresh Romano cheese. If you have fresh basil you can also add this to on top.
I used 3 cups water, 1 tsp vegetable broth concentrate, chili powder, garlic powder, aztec sea salt, black pepper, cumin and 1 1/2 cups of quinoa
It made extra for leftovers for the next day it was great cool or you can reheat
After it is cooked and cooled slightly I added organic black beans (that I soaked and cooked myself)
1 cup Frozen organic corn
1 small or 1/2 a medium diced white onion
1/2 red bell pepper
2 handfuls fresh cilantro
Fresh lime juice
Mix well and then top with diced avocado and sliced black olives
Added a little hot sauce to spice it up! And more cilantro leaves!
Take one organic whole wheat sprouted tortilla spread it with your favorite hummus
I use either homemade or in this pic I used “Hope” Hummus Spicy Avocado Jalapeño
sliced red onion
yellow bell pepper
halved kalamatta olives
sliced artichoke hearts “jarred in water not oil”
Handful of spring mix
some crumbled sheep milk feta
a drizzle of green tomatillo salsa
Carefully roll it up and cut it in half
This wrap would travel good whole on the go
I wrap it in parchment paper then foil
It would stay pretty fresh for a couple of hours or longer if in a cooler
Also on the plate I had roasted up some delicious baked sweet potato fries
Before rolling up
This is a healthy recipe I was introduced to about 5 years ago and love making it! This time I added a few extra ingredients and it made it even more scrumptious!
1 package Soba noodles
1 tsp coconut oil
3 cloves garlic pressed
fresh grated ginger root 1 tablespoon
1/3 cup soy sauce or liquid amino’s Bradd brand
3-4 green onions finely chopped
grated carrots ( depending on size) 1 medium or 2 small
fresh squeezed lime juice about 1/3 cup
1 handful of roughly chopped cilantro leaves
1/4 – 1/2 tsp. toasted sesame oil
1/2 + finely sliced or diced red bell pepper
green cabbage about 1 cup thinly sliced
sugar snap peas chopped
raw chopped cashews
Boil pot of water to cook soba noodles. Place soba noodles in boiling water for 3-4 minutes according to package directions. Drain, and then rinse with cold water to stop the cooking process. Use the heat from your pot to melt the coconut oil. Use garlic press to crush your garlic into the pot. Add your greater ginger an soy sauce. Rinse noodles again with cold water to break them up from sticking together and then place noodles back in pot with coconut oil/ soy sauce mixtures and toss thoroughly (add more soy sauce if needed to coat all noodles). Add remaining ingredients and toss well.
*Please use as much organic ingredients as possible.
Garnish with fresh cilantro and sesame seeds if desired.