Lisa's Tips For Using Coconut Oil

Coconut oil is full of many nutrients and wonderful health benefits.  It’s a rich source of lauric acid, the medium-chain fatty acid (the good fat people!).  It can boost your immune system, improve your skin, and help you body burn fat.

When buying coconut oil be sure it’s raw (unrefined), virgin and organic. There are many culinary and beauty uses for coconut oil, so keep two separate jars......I keep one in my bathroom for skin care and one in the kitchen for cooking.

If you haven’t already started using coconut oil, there are many ways that you can get this nutrient packed powerhouse into your diet and beauty routine.

1. Cooking: Coconut oil is a stable oil that doesn’t break down easily at high temperatures like other oils do. It doesn’t go rancid easily and has amazing nutritional properties.
2. Skin Lotion: Coconut oil is absolutely my favorite body lotion.  It makes skin incredibly silky, healthy and radiant.  Leave a jar in the shower and put it on right before you towel off.  If you want to get really creative, add a couple drops of your favorite essential oil for scent.
3. Add to your Smoothies: It’s sweet and nutty taste makes coconut oil a great addition to smoothies. It creates a wonderfully creamy texture and makes smoothies rich and smooth.  It also adds a bounty of nutrients and a big dose of healthy fats.
4. Bake With It:  These Chocolate Quinoa Krispy Treats are a favorite at my house, and I feel good knowing my family is getting immune and brain boosting lauric acid!
5. Eye Make Up Remover: This trick changed my life!  Coconut oil is an excellent eye-make up remover that has been reported to help remove wrinkles and restore elasticity to the skin.
6. Hair Conditioner: It also helps strengthen hair and add shine.
7. For Shaving: It moisturizes legs and leaves the skin silky soft!
8. In Coffee or Tea: As strange as this might sounds, melting a teaspoon of coconut oil in a hot beverage is an easy way to get extra coconut in for the health benefits. I usually add a little to some green tea or coffee in the morning.  It is surprisingly good!

The Best Energizing Lunch Bowl

This might be the easiest and best lunch ever, it’s so good!

The sweet potato has delicious hints of cinnamon, which is a delightful compliment to the chili chickpeas, peppery arugula, and cucumber. It’s the perfect meal to take to work with you as you can bake the sweet potato and chickpeas the night before so all you need to do in the morning is toss everything together.

Thanks for the recipe Deliciously Ella!

Serves 1

• 1 small sweet potato
• a handful of rocket (arugula)
• sprinkle of pumpkin seeds
• 1/2 a can of chickpeas
• ½ teaspoon coconut oil
• 1/2 of a large cucumber
• 1/2 teaspoon of chili flakes
• 1/4 teaspoon of cinnamon

For the dressing (This is my standard, everyday salad dressing)

• squeeze of fresh lemon
• 1 tablespoon rice vinegar
• 2 tablespoons of olive oil
• salt

I baked the sweet potato whole last night.  Cut into pieces and sprinkle with salt and cinnamon.

On the stove top, pan fry the chickpeas in coconut oil. Sprinkle with salt and chili flakes

Arrange the arugula and greens, chopped cucumber and pumpkin seeds and stir the dressing together.

If you’re taking this to work, then let the sweet potatoes and chickpeas cool down before mixing it all together and storing it in an airtight container.

Want to lose weight, get healthy, and transform your life? Sign up for my newsletter and get weekly tips, tricks, and support from me!

Avocado Sweet Potato Bites

 

Hello Friends!  I got this simple recipe from my great friend Peggy, who is a terrific hostess and an AMAZING chef.  These delicious treats are the perfect vegetarian side dish or can be served as a light dinner or lunch entree. This dish combines two of my absolute favorite things....Avocados and Sweet Potatoes!

Avocados are a wonderful source of energy and health enhancing nutrients.  They are rich in healthy fats which keep the heart healthy, promote the growth of lean muscle, helps balance hormones, fight inflammation, and give the skin a healthy radiant glow.  (I am obsessed with HEALTHY FATS!)  They’re also filled with potassium and magnesium, which are essential for muscle recovery after excercise.

Sweet potatoes contain beta-carotene which is a powerful anti-inflammatory too. Although sweet potatoes are "sweet", they contain slow release, healthy carbohydrates which release slowly into the blood stream, giving you a steady stream of energy.

Recipe Inspiration:  Naturally Sassy

• 4 medium Sweet Potatoes
• 2 large avocado
• a handful of cherry tomatoes
• 2 tablespoons of sweet corn
• 1/4 cup chopped cilantro
• Juice 1 lime
• 1/2 tsp of tamari

Pre-heat your oven to 350 degrees.   Bake the potato for 45 minutes to 1 hour.

Meanwhile to make the guacamole put the flesh of the avocado and the lime juice and tamari in a bowl and mash well with a fork until nice smooth (with a few chunky bits!). Quarter the cherry tomatoes and add into the mixture with the sweet corn.

Once the sweet potato is cooked slice it open and fill with the guacamole. Top with fresh cilantro.  Add a pinch of salt and pepper and enjoy!

Father's Day Menu

Grilled Beef Tenderloin and Healthy Creamed Kale: The perfect meal to win Dad's heart on Father's Day!

Healthy Creamed Kale

• 2 1/2 bunches of kale

• 1 onion diced

• 5 cloves of garlic

• 1 1/2 cups of cottage cheese

• 1/2 cup of Parmesan cheese

• 2 tbsp butter

Preparation:

Wash kale, remove from stems and chop.  Bring 3 cups of water to a boil.  Salt to taste .   Add kale, turn down to medium heat and cook for 10 minutes.

While the kale is cooking, sauté onion in butter until onions are translucent, about 6-8 minutes.  Add the garlic and continue to cook for 1  minute, until the garlic is fragrant.  Be careful not to burn the garlic!  It will make your dish taste bitter

Drain kale and squeeze out the excess water.

Put the Parmesan cheese and cottage cheese in a food processor, and process until smooth.

Add the kale and the onion, garlic butter to processor and process to the consistency you want.

Serve hot with more Parmesan on top.

Grilled Beef Tenderloin

• 1 beef tenderloin (4 pounds), preferably grass fed trimmed and tied

• Extra-virgin olive oil, for rubbing

• Coarse salt and freshly ground pepper

• 1/2 cup mint chive butter (recipe below)

1. Let beef stand at room temperature for 30 minutes. Heat the grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.

2. Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 for medium-rare, 20 to 30 minutes. (Grilling time will vary depending on thickness of tenderloin.) Remove beef from grill, and brush with mint-chive butter. Let stand for 15 minutes before serving; untie.

Mint Chive Butter

• 1 stick unsalted butter, room temperature

• 1 cup packed fresh mint, chopped

• 3/4 cup finely chopped chives

• Finely grated zest of 2 lemons

• 1/2 teaspoon coarse salt

Stir butter in a medium bowl until smooth. Mix in mint, chives, lemon zest, and salt.

Better Than Bottled Vinaigrette

Better Than Bottled Vinaigrette

The easiest and most delicious homemade dressing I have ever made!

Ingredients:

• 1 tablespoons balsamic, white, or red wine vinegar
• 2 tablespoons olive oil (use the good stuff!)
• 1 teaspoon Dijon mustard
• 1 tablespoon pure maple syrup
• Good pinch of sea salt
• Ground black pepper to taste

Directions: Toss all ingredients into a bowl or glass jar and whisk!

The Amazing Power of Turmeric

Whenever I’m having one of those weeks where my body is feeling sluggish and tired or I’m starting to detect the beginning of a cold, I turn to Turmeric.  Turmeric is a powerful healer. Its strong anti-inflammatory and antioxidant properties have linked it to the prevention and treatment of chronic diseases such as cancer, liver disease, arthritis, Alzheimers, and diabetes. It works to boost fat metabolism, support digestion, and cleanse both the blood and the liver.  Actually, no matter what kind of week you’re having, it is a probably good idea to add some of this potent spice into your diet!   ;)

I take turmeric supplements make sure that I am nourishing my body with the potent health benefits that this little spice boasts. But on days when I'm feeling like I need a little something...more, I whip up a batch of my Tasty Tumeric Mango Smoothie,  sit back, close my eyes, and start sippin'!

TURMERIC MANGO SMOOTHIE

INGREDIENTS

• 1 cup frozen mango, cubed or 1 cup frozen or fresh pineapple
• 1 banana
• 1 cup water
• 1 Tsp coconut oil
• 1-2 Tbls hemp Seeds
• 1 Tbls chia seeds
• 5 oz plain fat free Greek, Icelandic, or coconut yogurt (vegan option)
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• Optional garnishes: goji berries, toasted unsweetened coconut flakes, raw hemp seeds

Coconut Lime Chicken Tacos

On the menu tonight:  Coconut-Lime Pulled Chicken Tacos!

Yum!

c

Coconut-Lime Pulled Chicken Tacos Makes 4 servings

• 2-pound cooked chicken breast

• 1 cup coconut milk (from the can)

• 1/2 teaspoon cumin

• Zest and juice of 1 lime

• Splash hot sauce

• Salt and ground black pepper

• 1/4 cup fresh cilantro, chopped

• Corn tortillas, warmed

• red or green cabbage shredded

• 1 avocado, peeled, pitted and sliced

1. Remove the meat from the chicken, then use your fingers to pull any larger chunks into bite-size pieces.

2. In a medium saucepan over medium heat, combine the chicken, coconut milk, cumin, lime zest and juice, and hot sauce. Simmer until heated through and thick. Season the chicken with salt and pepper, then remove from the heat. Stir in the cilantro, then divide the mixture between the tortillas.

3. Top each serving with shredded cabbage and avocado.  Or choose any toppings you like!

Dynamite Ginger Kale Bowl with Cauliflower Rice

IMG_3201

I am OBSESSED with one bowl dinners!

When schedules get crazy and hectic, easy dinner recipes are a must – and this DELICIOUS ginger kale bowl couldn’t be easier to throw together after a busy day.

Simply chop up some garlic and ginger, stir-fry with some ground turkey (or a can of chickpeas for my vegetarian friends), add a bunch of kale and VOILA...........You just made a ginger kale bowl!  The most complicated part of this recipe is the cauliflower rice (which is not complicated at all – just throw in a food processor and pop in the oven for 20 minutes).  For heartier appetites, you can serve over rice or quinoa.

AND......IT’S HEALTHY!

This yummy recipe is gluten free, dairy free and has vegan options.  Cauliflower is high in glucosinolates, that may help lower the risk of cancer. Cauliflower is also high in Vitamin C and Vtamin K, an essential vitamin.Ginger is a digestive stimulant and helps with blood circulation and garlic is anti-inflammatory, the perfect combo for fighting winter germs . Kale is loaded with fiber, vitamin A, C, K and folate. It also helps combat inflammation.

Ingredients

• 1 large head of cauliflower (Use two if you have big eaters)
• 2 tablespoons olive oil
• 4 garlic cloves, chopped
• 2 tablespoons chopped peeled fresh ginger
• 1 pound ground meat turkey or 1 15 oz can of chickpeas, drained (I used both)
• 1 pound kale (2 bunches), stemmed and leaves torn into large pieces.  (I used a bag kale salad to save time)
• 2 tablespoons tamari
• 1 cup mixed chopped basil and cilantro
• salt and pepper to taste
• chopped peanuts and sriacha for serving

Instructions

1. Preheat the oven to 425 degrees
2. Make the cauliflower rice: coarsely chop the cauliflower florets and place in a food processor. Process until the texture and consistency of rice. You may need to do this in two batches.
3. Spread the cauliflower evenly on a baking dish and bake for 20 minutes, stirring halfway through.  Remove from oven and set aside.
4. In a large nonstick skillet, heat the olive oil. Add the garlic, ginger and saute for 1 minute.  Add ground meat (and/or drained chickpeas) and cook over moderate heat, stirring, until the meat (if using) is just cooked through, about 5 minutes.
5. Add the kale and stir-fry until tender, about 8 minutes. Stir in the tamari, herbs and season with salt and pepper to taste
6. Serve with cauliflower rice, chopped roasted nuts and Sriracha.

Recipe inspiration from Food and Wine

Peanut Butter Energy Balls

OH, YUMMY GOODNESS!

Lately I’ve been on a big energy ball kick!  Energy balls provide long-lasting energy for busy days and are great for a quick breakfast, traveling, or fueling before and after workouts.  Nuts and dates are powerful foods!  The sweet energy and high fiber from the dates and the nutty protein release slowly into your body, giving you a steady drip of nutrition and fuel.

I found this recipe on one of my favorite vegan websites, Naturally Sassy.   These balls are VERY easy to prepare and can be made in under 5 minutes!  I make big batch on Sunday and keep them in the fridge all week.

Ingredients

• 2 Cups Peanuts
• 1 cup Medjool Dates
• 1/2 cup shredded unsweetened coconut
• 1/4 tsp cinnamon

Method

1) Preheat your oven to 350 degrees

2) Place the peanuts on a roasting tray and roast for around 5-10 minutes until golden brown, but not burnt.

3) Add the peanuts to your food processor and pulse until the nuts are coarse (around 30 seconds).

4) Add the medjool dates and cinnamon process again, for around 2-3 minutes.

5) Shape into balls and roll in the coconut. Yum! Store in the fridge for up to 2 weeks.

If you are looking for more great energy ball recipes,

check out my recipe for RAW BALLS.

Love those!

Roasted Brussels Sprouts with Grapes and Walnutes

I am doing some Thanksgiving plotting!  Roasted Brussels Sprouts with Grapes and Walnuts Anyone?

Ingredients

• 24 ounces brussels sprouts (about 8 cups), halved or quartered if large

• 24 ounces grapes

• 2 tablespoons extra-virgin olive oil

• 4 tablespoons fresh thyme

• Coarse salt and freshly ground pepper

• 2 teaspoons balsamic vinegar

• 1/2 cup walnuts, toasted and coarsely chopped

Directions

1. Heat oven to 450 degrees. On two rimmed baking sheets, toss brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 - 25 minutes. NOTE: Watch the grapes. I like to add the grapes during the last 15 minutes of roasting.

2. Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.

My Favorite Smoothies

A lot of you have been asking for smoothie recipes this week so I thought I would share all of my faves.

My Go To Green Drink

Green smoothies are one of those things that sound and sometimes look disgusting but are actually so delicious!

If you have never tried a green smoothie, or you’ve had them daily for years, I promise  you will love this recipe. It not only tastes so delicious, but you can feel your body flooding with nutrients. All these delicious greens have such a wonderful alkalising effect on the body which reduces inflammation and have an incredible detoxifying effect on the body, which leaves you with the most amazing boost of energy!

This smoothie makes for  great breakfast or afternoon snack.

• 1 cup almond milk or water

• 2 handfuls spinach or supergreens

• 1 stalk celery

• 1 cucumber peeled

• 1 pear or apple

• 1 banana (frozen is best)

• 1 tablespoon chia seeds

• 1-2 tablespoons hemp seeds

• 1 teaspoon coconut oil

• 5 cubes of ice

Some times I add in 1 or more of these:  lemon, basil, ginger, mint, parsley, essential fatty acids,

Anika's Creamy Protein Shake

So the name of this recipe certainly doesn’t give you the image of a very healthy drink, but trust me, it’s packed with goodness and tastes amazing, like dessert in a glass!  To make this rich flavor we use a combination of banana, almond butter, medjool dates and almond milk. This "milkshake" is the perfect sweet treat and is an awesome way to start the day or replenish glycogen levels post workout. The combination of carbohydrate and potassium from the banana, fructose from the medjool dates and protein from the almond butter make this perfect after intense exercise. Because of it’s high fibre content it will also help to stabilize blood sugar levels, keeping you sustained and energized for longer.

• 1 cup almond milk or coconut milk

• 2 dates, pitted

• 1 banana (frozen is best)

• 1 heaping tablespoon almond butter

• 1 tablespoon hemp seeds or Protein Powder

• 1 tablespoon cacao powder

• 1/4 teaspoon vanilla

• Sprinkle of cinammon

• 5 cubes of ice

Cacao Kapow

Perfect for hydrating after a sweaty hot yoga class or any hard workout.  Coconut water is the ultimate thirst quencher and offers a tasty alternative to water. This pure liquid is packed with nutrients and electrolytes that yield an array of  benefits for healthy glowing skin, increased metabolism, and hydration.  Shown here with a sprig of mint and topped with cacao nibs.

• 1 cup coconut water

• 1 tablespoon cacao

• 1 banana

• 1 few mint leaves

• ice

Curried Butternut Squash Soup

bns

Now that Fall is officially here, I’m excited to be enjoying all the delicious foods this season provides. One of my favorite fall vegetables is butternut squash — they are wonderful roasted, stuffed, sautéed, and pureed in a soup.  

This recipe is simple, but the flavors of the squash and coconut milk compliment each other so well that it doesn’t take much work to create this healthy and delicious soup!

INGREDIENTS:

1 Tbsp coconut oil
2 medium shallots (thinly diced)
2 cloves garlic, minced
6 cups peeled & chopped butternut squash (1 small butternut squash)
1 pinch each sea salt + black pepper (plus more to taste)
1 1/2 Tbsp curry powder
1/4 tsp ground cinnamon
1 14-ounce can light coconut milk
2 cups vegetable broth
2 Tbsp maple syrup
1-2 tsp chili garlic paste (optional)

FOR SERVING
Toasted pumpkin seeds
Chili garlic paste
Full-fat coconut milk

INSTRUCTIONS

Heat a large pot over medium heat. Add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.

Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.

Add coconut milk, vegetable broth, maple syrup, and chili garlic paste (optional - for heat).

Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.

Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.

Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

Serve as is or with garnishes of choice (options above).

Quinoa Breakfast Cereal

Good morning Sunshine! I take breakfast (along with lunch, dinner and healthy food in general) pretty seriously!   So when I prepare breakfast for my family, I want to make sure that besides being delicious, it is also healthy, pretty and packed with a complete powerhouse of nutrition.

This quinoa breakfast cereal is my yummy alternative to the traditional bowl of oatmeal. It's quick cooking and packed with protein, and when tossed with coconut oil, I think it's pretty much the perfect way to start the day.

Quinoa Breakfast Cereal

• 1 cup quinoa, rinsed and drained
• 1 tablespoons organic, unrefined coconut oil
• 2 tablespoons hemp seeds
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• pinch of sea salt salt

Bring 1 3/4 cup water (or almond milk) and 1 cup quinoa to a boil. Reduce the heat to low, cover, and cook until almost all of the liquid is absorbed, about 15 minutes. Remove from heat, place a sheet of paper towel across the pot, then cover, and let sit for about ten minutes. This will ensure a fluffy batch of quinoa every time.

Fluff the quinoa with a fork. Add the coconut oil, hemp seeds, vanilla, cinnamon, and salt, and toss well. Add your favorite fruit and superfood combinations, a drizzle of honey, and dig in!

A Few Of My Favorites.......

• Strawberry + Banana + Avocado
• Banana + Walnut + Bee Pollen + Honey
• Blueberries + Almond Butter + Pomegranate Seeds
• Raspberries + almond slivers + Coconut Flakes

Enjoy and feel AMAZING!

Quinoa Tabbouleh

IMG_2391

My new favorite recipe for potlucks and summer bbq!   My darling sister-in-law Leslie, made this dish for a memorial day potluck and it was a big hit!

I never knew I liked Taboulleh so much!   I couldn’t get over how easy it was to make and how delicious it turned out!

Fresh, light, and energizing, this quinoa tabbouleh is the perfect compliment for any lunch or dinner. Serve with warm pita, kale salad , and hummus to round out a lovely vegetarian meal.   By the way.......I loved the quinoa, but you could use any type of grain you prefer.

Recipe Inspiration:  CLEAN

• 2 cups cooked quinoa (I used rainbow quinoa, a combination of red and white grains)
• 1/4 cup currants
• 1/4 cup chopped raw almonds
• 1/2 cup diced carrots
• 1/4 cup chopped mint
• 1/4 cup chopped scallions
• 1/4 cup chopped parsley
• 1/4 cup lime juice
• 1 teaspoon agave
• 1/2 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/2 cup olive oil

Mix all ingredients in a bowl and let sit for at least 20 minutes before serving to allow the flavors to blend.

Note:  I did all of the chopping and dicing in a food processor.

IMG_1981

Thank you Leslie for the healthy inspiration!    http://onehealthymother.com/

Magic Feel Better Soup

It was such a treat to have lunch with my dear friend, Chef Krisi.  Here is her delicious and healthy recipe for MAGIC FEEL BETTER SOUP.

And by the way, when you eat "Krisi Food", you taste the love in every bite and you do magically feel better!

Magic Feel Better Soup

Ingredients:

• 1 sweet potato, cut into pieces

• 1/2 cup of chopped carrots

• 2-4 cloves of garlic 1 bay leaf

• 2 cups of chicken (or vegetable) broth

• 3/4 cup chopped onion

• 3 cups of fresh swiss chard or spinach, washed and chopped. 

• A handful of fresh herbs: basil, thyme & parsley

• 1/2 cup plain yogurt

Directions:

1) Put the sweet potato, carrots, garlic, bay leaf, onion and broth into a saucepan and bring to a boil.

2) Reduce heat to simmer (medium low) and cook for about 20 – 30 minutes or until the potato is fall-apart tender and the other veggies are soft.

3) Fish out the bay leaf and stir in the chard and other veggies.  Cover the pot and cook for just a couple minutes or until the chard is cooked. Add the herbs.

4) Pour the soup into a blender (or use an immersion blender), add the yogurt and blend until smooth. Add more broth if you want a thinner soup. I like my soup pretty thick.

5) Serve hot, topped with Sriracha and a a dollop of yogurt.  Garnish with avocado slices and fresh parsley and chives.

Immunity Boost Juice

For that tickle in your throat!

Into the vitamix or juicer:

• 1 Cup Kale
• 1-2 Tbls Greens First
• 1 orange
• 1 grapefruit
• 1 lemon
• 1/2 inch ginger

Lemony Lentil Soup

 

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1  cup brown lentils
• 1 potatoe, peeled, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 1 teaspoon cumin
• 4 cups  vegetable stock or chicken stock
• 1 bunch spinach,  chopped
• 2 lemons, rind finely grated, juiced
• 1 teaspoon salt. Pepper to taste

1. Heat oil in a large saucepan over medium heat. Add onion and Cook for 8 minutes, or until soft and slightly brown .  Add garlic, lentils, potatoes, celery, carrots and cumin and continue cooking for 1-2 minutes.  Add stock and bring to the boil.

2. Reduce heat to medium-low. Simmer, covered, for 20 minutes or until lentils are tender. Remove from heat. Add spinach, 1/2 cup of lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind.  Serve with bread.

Kick The Flu In The Ass Tea

Along with many other essential vitamins & minerals, the ginger, garlic and capsaisin in this tea are all good for stimulating metabolism, boosting immunity and cleansing the respiratory tract.

Ingredients and Directions

• a few slices of fresh ginger
• 1 clove of garlic, smashed
• 2-3 slices of lemon, or 1/2 piece of lemongrass (I am loving the lemongrass!)
• sprinkle of cayenne
• handful of fresh mint leaves
• honey

In a large Bodum or tea pot, mix ginger, garlic, lemon or lemongrass, cayenne or paprika, and mint leaves.Add boiling water.Let steep for 5 minutes and sweeten with honey.   Enjoy!

Cold Almond Curry Noodles

INGREDIENTS

• 10 ounces pasta of your choice: brown rice pasta or regular spaghetti work well here

• 1 medium sized cucumber

• 1/4 cup almond butter

• 2 tablespoons wheat free tamari sauce

• 1 tablespoon balsamic vinegar

• 2 tablespoons sesame oil

• 2 teaspoons curry powder

• 1 tablespoon dill pinch of sea salt

• Micro greens to garnish

PREPARATION

In a medium saucepan prepare the noodles as directed on the package, allow to cool completely in the regrigerator.

Meanwhile, blend the sauce ingredients together in a blender until smooth.

When the noodles are done, remove from heat and drain, rinsing with cold water.

Toss noodles with sauce.

Slice cucumbers. Add the cucumbers to noodles and sauce, mixing until just combined. I like to add fresh greens as well.

In Season Now: Figs and Nectarines

Beautiful and Delicious!

I love the combination of the peaches and figs so I was inspired to put them together to make a gorgeous salad.I brought this salad to a party last week and it was a huge hit!  It was so simple and easy to put together.   The beautiful presentation and the tasty combination of flavors are so easy to achieve when you use ingredients that are fresh and at the peak of their growing season.

This was a HUGE salad!  Please cut the ingredients in half to serve 4.

Ingredients:

• 4 peaches or nectarines, sliced
• 8-10 figs, cut in half
• 1 box mixed greens
• 8 stems of fresh basil leaves
• 1 cup cherry tomatoes, cut in half

Dressing:   Whisk together slowly

• 8 Tbls Olive Oil
• 4 Tbls Lavendar Balsalmic Vinegar
• 2 Tbls Dijon Mustard