Yogurt Cucumber Dip
1 cup plain Greek yogurt 1/2 TBSP extra virgin olive oil 1 garlic clove, pressed or minced 1/2 cup finely chopped (or shredded) cucumber 1/8 tsp pure salt freshly ground black pepper 1 TBSP fresh parsley, chopped or torn Mix everything together. _____________________________________________________________________________ SIDE NOTES: ~ Was inspired to concoct this after a friend shared her version with us on a recent camping trip (Thx Lynn!). It’s great as a dip for any type of raw veggie – especially fresh, juicy, cherry tomatoes! ~ For a thicker version, if you’d like,...
Read MoreRoasted Eggplant & Tomato Salad Sandwich
eggplant, peeled & cut into rounds extra virgin olive oil pure salt & freshly ground pepper to taste TOMATO...
Read MoreTomato Salad
tomatoes, chopped red onion, thinly sliced a swirl or two of extra virgin olive oil a few splashes of balsamic (or red wine vinegar) freshly ground black pepper Optional add-ins: fresh basil, or herbs of choice cucumbers olives whole grain bread, sliced into chunks and toasted feta cheese or mozzarella ______________________________________________________________________________________ SIDE NOTES: ~ There are a lot of options for a tomato salad, but if you’ve got sweet, juicy tomatoes, in season – right off the vine, you don’t need much else! In fact, this type of salad...
Read MoreApple-Cinnamon-Walnut Pancakes
2 large eggs, beaten 1 apple, grated, OR one ripe (speckled) banana, mashed 1/2 tsp cinnamon 2 TBSP (more or less) walnuts or pecans, chopped (or handful of blueberries) butter, ghee, or coconut oil for frying Mix everything together and fry pancakes a few minutes on each side, in a lightly oiled pan. Serves 2. ________________________________________________________________________ SIDE NOTES: ~ YES – GRAIN FREE PANCAKES ! ~ These things get gobbled up pretty quickly. Either version (apple or banana) is amazing. Ridiculously easy. No topping needed. Though keep in mind, they are...
Read MoreMiso Vegetable Soup
coconut oil (or sesame oil) a few cloves of garlic (3 to 5), minced or pressed a handful of scallions, chopped a handful of greens (any kind) about 6 carrots, chopped about 6 celery stalks, chopped 6 cups water 6 TBSP brown rice miso Chop vegetables. Saute garlic and white part of scallions (set green part aside to add later) in oil for about 2 mins. Add large carrot chunks and saute about 5 mins. Add celery & continue to saute a until veggies are tender (just a few mins longer). Add water and miso (stirring to dissolve miso). Bring to a boil, then lower to a simmer and cook for about 7...
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