Pear Ginger Smoothie

This is a great smoothie to reduce inflammation.  It is not too sweet but just right (according to Roxy and I).  If you want it sweeter just add a couple soaked dates.

1 banana
1/2 pear
2 cups coconut milk
1T ground flaxseed
1T hemp protein
1T grated ginger


Makes about 3 cups or 2 servings.  


The recipe called for 2 cups water instead of coconut milk.  I have tried it that way, with just water and it is def not as good...use the coconut milk.  

This recipe is from Brandon Brazier's book Thrive.

Lychee

My new found favorite treat.  I didn't even know what these were until a customer let me have one of his.  They have an outer shell that you peel off and a white flesh inside which you eat.  There is a pit in the middle.
They originate from China, Southeast Asia, and Taiwan.  Try one if you have a grocery store cool enough to carry them.

Black Bean Lime Salsa

I apologize in advance for this terrible photograph...I can't compete with all these high techies these days...me and my old school flip phone [that has been in a swimming pool twice] :)  Just a heads up...this salsa picture does not do justice to how unique and delicious it tastes....seriously...

Black Bean Lime Salsa

Juice of 1/2 LIME
2 cloves GARLIC, finely chopped
1 TOMATO, diced
1/2 ONION, diced
1 cup BLACK BEANS (if canned, rinse them...we don't want no starch in our beans :)
1 cup coarsely chopped CILANTRO
1 T BALSAMIC VINEGAR
1T HEMP OIL (for all my Utah peeps...you can get this at whole foods [SLC] or Good Earth might have some.  Boise peeps: Co-op?? I haven't been there yet so let me know if they have it.)
1/2 tsp CAYENNE PEPPER (adds the perfect 'bite")
1/4 tsp SEA SALT

Mix all together with good intention and love :) ...In the bowl above I doubled it.  I also take it easy on the onion (personal preference) I actually only used half a white onion in the double recipe.  I wish I had a better photograph because, really, this is the best salsa I have ever had...I eat it straight with a spoon...weasel...weasel...weasel...:)

Greek Salad

1 head Romaine Lettuce, chopped
4 ripe Tomatos, cut into six wedges each, then cut each wedge in half
1 large cucumber, peeled, cut into fourths lengthwise, then diced
1/2 red onion, sliced very thin
30 whole pitted Kalamata Olives, cut in half lengthwise
6 oz crumbled Feta Cheese
Fresh Parsley, roughly chopped
1/4 c Olive Oil
2 T Red Wine Vinegar
1 tsp sugar (or more to taste)
1 clove Garlic, minced
6 whole Kalamata Olives, chopped fine (for dressing)
1/4 tsp salt
Freshly ground Black Pepper
1 whole Lemon, for squeezing

 *Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
*Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl.  Whisk together until combined.  Taste and adjust seasonings.
*Pour dressing over salad ingredients, then add salt and pepper.  Toss with tongs or clean hands.  Just before serving, top with additional feta and squeeze a little lemon juice over the top.

Servings: 8

*photo coming soon from Roxanne*

Quinoa and Corn Salad with Pumpkin Seeds

This recipe is super yummy and a definite keeper!  It is a great one for BBQ's and Picnics for the summer.  Seriously good stuff.  I didn't have a red pepper so I used an orange one which I liked because it added color.  I also cut up cherry tomotoes which I would like better than wedges of tomatoes.  I didn't have a jalepeno pepper so I used a can of diced chilies

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 medium garlic clove, minced or pressed
• 1/2 cup extra-virgin olive oil
• Sea salt
• 1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 cups cooked)
• 2 ears corn, kernels cut from cob
• 1 medium red pepper, cored, seeded, and diced
• 1 large cucumber, peeled, halved lengthwise, seeded, and diced
• 3 scallions, thinly sliced
• 1 large jalapeno pepper, seeded and diced
• 1/4 cup roughly chopped fresh cilantro leaves
• 1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
• 2 ripe medium tomatoes, cored and cut in thin wedges
• 1 ripe avocado, pitted and thinly sliced
• 1 lime, cut in wedges
• 1/4 cup pumpkin seeds, toasted

Directions

1. Bring 2 3/4 cups water to boil in a small saucepan and stir in the quinoa and some salt. Return to boil, reduce heat to simmer, cover, and cook until water is absorbed, about 15 minutes. Turn off heat, place corn kernels on top of quinoa, cover pan, and let stand for 5 minutes. Stir corn into quinoa, remove from pan, and spread out on baking sheet to cool for about 20 minutes.
2. In a small bowl, whisk together lemon juice, cumin, chili powder, garlic, oil, and salt to taste; set aside.
3. Place cooled quinoa and corn, red pepper, cucumber, scallions, jalapeno, and cilantro in large bowl. Add 1/2 cup dressing (or more to taste) and salt to taste; mix until combined.
4. Place large lettuce leaves side by side in a circle around a large serving platter so the curly tops extend just beyond the platter rim. Mound quinoa salad in center.
5. Arrange tomato, avocado, and lime around quinoa on top of leaves. Sprinkle pumpkin seeds over salad. Serve immediately or hold briefly at room temperature.

*Found on: Wholeliving.com    Body+Soul, July/August 2005