Chickpea Almond Brown Rice

Chickpeas

Almonds

Olives

Garlic

Figs

Tomato

Brown Rice

I combined the almonds, chickpeas, olives, one fig, one garlic clove and some black pepper in my food processor.Pulsed the mixture until it was coarsely mixed.Then I combined this mixture with the rice, diced tomato and finished it with some lemon juice. If you let this mixture sit as I did the flavors will intensify.

Lettuce Chickpea Avocado Salad with Homemade Tomato Dressing

Salad: Lettuce, Avocado, Chickpeas, Almonds.

Dressing: Tomato, EVOO, Olives, Balsamic Vinegar.

For the salad I just shredded some lettuce, added some cooked chickpeas, diced avocado and almonds.



For the dressing I just combined the tomato, 1 tbs EVOO, olives and 1 tsp of balsamic vinegar in my food processor.



For the final product I drizzled the homemade dressing on my salad and topped it off with some hemp seeds and lemon juice.

Quinoa Fig Breakfast

Tri-colored quinoa

Figs

Sunflower Seeds

Pistachio Nuts

I cooked the quinoa with the sunflower seeds and pistachios until the quinoa was transluscent, turned off the heat, added the slices of fig and covered with a lid. I let this mixture stand for 10 more minutes before eating.

Banana Coconut Puree

Banana

Cocunut Milk

Mint

Vanilla Extract

I combined two very ripe bananas (their skins nearly all brown), mint, and some coconut milk until I got my desired consistency and then I added two drops of the vanilla for the aroma. I ate this puree with my oatmeal and froze the rest in an ice cube tray to see if I might be able to use it later.

Barley Arugula Tomato Salad

Barley

Arugula

Lettuce

Tomato
Fennel

Mint&Tarragon

I used some cooked barley as the base of this salad and mixed it with arugula, tomato as well as diced fennel and finely chopped sprig of fresh mint and tarragon. I dressed this salad with lemon juice, some grapefruit juice, pepper and EVOO to taste.


Then I added some lettuce and diced the tomato and mixed the whole thing up for the final product.

Lettuce Avocado Salad

Lettuce

Avocado

Sprouts

Sunflower Seeds

I was able to get some locally grown lettuce from a nearby farm. I put the shredded lettuce in a bowl and added some white grapefruit juice as well as the avocado, mung bean sprouts, alfalfa sprouts, and sunflower seeds. Then I added some black pepper, EVOO and lemon juice to taste.

Avacado Buckwheat and Pea Sliders

Avocado

Buckwheat

Peas

Tomatoes

Pine nuts

Garlic

Lettuce

I combined the pine nuts, garlic, two tomatoes, some fresh sorrel, black pepper, buckwheat and chili garlic sauce. Note-the buckwheat is uncooked, I soaked it in water over night.




Pulse to combine ingredients and add the avocado, lemon juice and some more black pepper.



Pulse to combine until desired texture is achieved. Then, I added hemp seeds and peas.



To make the sliders just take some lettuce leaves and load them up with this mixture and top it with whatever you like. I tried it here with some raw mushrooms.

Chickpea Potato Curry

Chickpeas

Potato

Peas

Garlic

Tomatoes

Lima Beans

First I soaked the chickpeas over night and the next day, cooked them. When it was time for dinner I cut up two medium potatoes and cooked them in some coconut oil and store bought curry paste as well as some garlic ginger paste.


As the potatoes were cooking I combined the chickpeas, some curry leaves, fennel seeds and garlic in the food processor.


Once the potatoes were nearly cooked I added the chickpeas and Lima beans to the mixture, mixed it about and let it cook for a few minutes then added some water to cover. Finally, when the potatoes were cooked through I added the peas and tomatoes and turned off the heat.


Here is the final product.

Nutty Quinoa

Quinoa

Almonds

Pistachios

Sunflower Seeds

Honey

Combine all the ingredients except honey in a small pot, bring to a boil and cook until the quinoa is translucent. Top with honey or a sweetener of your choice.

Zucchini Pasta with Walnut Tomato Garlic Sauce

Zucchini

Walnuts

Garlic

Pumpkin Oil

Tomato

Olives

Quinoa

I used a spiral vegetable cutter for the zucchini, which makes it like linguini. For the sauce I combined walnuts, some garlic, 3 olives and 1 tomato in a food processor. It turns out that I used too much garlic so in retrospect this recipe would be better with one more tomato and maybe less garlic. The zucchini linguini was marinated in some salt, black pepper, chili powder, EVOO and pumpkin oil. I let that mixture stand for a while and then I drained the oil from the zucchini into the food processor with the sauce so that it would all be combined. Once I was ready to eat I combined the sauce with zucchini linguini. For the side I had a salad, some steamed string beans with balsamic vinegar and some quinoa.


Zucchini Linguini

Sauce

Asparagus and Broccolini

Asparagus

Broccolini

Sorrel

Garlic

Shallot

Chop the garlic and shallots and add them to the pan first. After a few minutes add the broccolini and asparagus with some water and cover. Allow the mixture to cook to desired doneness. Season with salt, pepper and lemon to taste.



My mother grows sorrel in her back yard, which is a very popular herb/leafy green used in Russian cuisine. It has a very pleasant tangy flavor and is used in a traditional soup with egg and sour cream, my childhood favorite. I have not seen it in any store around here but if you have a garden try growing this interesting herb.

Salad Mix and Avacado

Salad Mix

Avacado

Tomato

Spinach

Spinach and Garlic Crackers

Combine the ingredients and toss with salt, pepper, EVOO to taste.

Spinach Omlette

2 Eggs

Cherry Tomatoes

Spinach

Feta

Whip the eggs in a bowl and pour into the pan. Put the rest of the ingredients on top and cover with a lid. Cook until the egg is done.

Spinach and Seaweed Salad

Spinach

Seaweed Salad

Fennel

Zucchini

Roughly chop all ingredients, toss to combine and add salt, pepper and EVOO to taste.

Avacado Mango

Avacado

Mango
I ate this for lunch, it is just avacado and mango mixed together. Really.




Avacado

Mango

Pistachio Nuts

Endive

I blended the mango, avacado and pistachio nuts together in a food processor and then put a dollop of the mixture in each endive leaf.

Kale Salad

Curly Kale

Tomato

Korean Carrots

Grapes

Pine Nuts

First I shredded the kale and then massaged it with some salt and lemon juice to help it wilt and soften up. Then I cut up the rest of the ingredients and tossed it with some grapeseed oil.