Pesto Salmon Salad

Posted on October 4, 2017

      Serving Size: 4 ( but easy to increase or decrease) Prep time: 20 minutes Cook Time: 10-20 minutes (depending on size and thickness of salmon)     Ingredients: For Salmon 1 lb Salmon (wild caught always best) For Salad: 4 cups packed arugula 3/4 cherry tomatoes 1 red pepper, can use yellow,… Read more »

Black-Eyed Peas with Collard Greens

Posted on February 12, 2017

This delicious dish can be served as a side dish or vegetarian main dish. One 2 cup serving provides approximately 400 mg of the bone building calcium!     As featured in NY Times Cooking : Collard Greens: Rethinking A Southern Classic.  Ingredients: 1 1/2 cups of black-eyed peas 3 tablespoons extra virgin olive oil 1… Read more »

Roasted Cauliflower

Posted on October 21, 2015

Even if cauliflower isn’t your favorite vegetable, you’ll be a fan of this recipe! Ingredients: 1 large head cauliflower, cut into florets 1 sliced medium onion 4 thyme sprigs 4 garlic cloves, minced 3 tablespoons olive oil Sea salt Ground black pepper ½ cup grated Parmesan cheese Preparation: Preheat oven to 425 degrees Combine and… Read more »

Apple and Butternut Squash Soup

Posted on October 20, 2015

   This Fall recipe is sure to give your bones a boost! Ingredients: • 3 pounds butternut squash (about 3 pounds) • 1/4 teaspoon sea salt • 1/4 teaspoon ground black pepper • 1 tablespoon olive oil, plus 1 teaspoon for oiling squash • 1 large onion, diced • 2 medium apples, chopped • 3… Read more »

Chickpea Salad

Posted on November 2, 2014

Though brown rice and chickpeas are mildly acidic, the other ingredients balance them out making this a wonderful high protein, high fiber alkaline meal or side dish. Ingredients: 1 1/2 cups cooked brown rice 1 (15 ounce) can chickpeas, rinsed and drained 1 red bell pepper, diced 1/2 cup chopped red onion 1/2 cup chopped… Read more »

Bejeweled Avocado Salad-Stuffed Peppers

Posted on September 1, 2014

  Ingredients: ½ cup red or white onion, chopped medium-fine 2 ripe avocados, diced into half-inch cubes 2 large, fresh organic tomatoes, chopped, juices strained 1 cup cilantro leaves, chopped, plus additional leaves to garnish 2 cloves fresh garlic, minced ½ – 1 inch finely chopped jalapeno pepper, to taste 1/4 cup lemon juice, freshly… Read more »

Quinoa Salad

Posted on June 8, 2014

Salad ingredients: 1 cup quinoa, rinsed 1 1/2 cups water 1 cup cherry tomatoes, sliced in half 1 cup chopped cucumber 1/4 cup diced red onion 1/2 chopped avocado 1/4 cup feta, crumbled 1 (15 ounce) can chickpeas, drained and rinsed Dressing ingredients: Juice of one lemon 3 tablespoons extra virgin olive oil 1/2 teaspoon… Read more »