Tuesday, November 1, 2016

Spicy Garlic Kale

I love kale so much, the joke around my house is that if I was in a band, it would be called "Kale on the Side".
(I would be the tambourine girl, of course)

I make this quick kale at least a few times a week as a side dish because if the main dish doesn't include kale, I'm sad.
This method works with both lacinato (Tuscan) kale or heartier green or purple curly varieties.

Spicy Garlic Kale

1 bunch kale, stems removed and chopped
2-4 cloves of garlic, minced
1/4 tsp red pepper flakes
sea salt and pepper to taste




  1. Heat 1-2 tsp olive oil over medium heat
  2. Add garlic and red pepper flakes, heat 3 minutes
  3. Add kale and saute for 5-7 minutes (maybe longer for heartier leaves)
  4. Finish with sea salt and black pepper



Thursday, September 22, 2016

Immune Support Class October 22, 2016 2:30-4:00pm

Immune Support for the Whole Family

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I will discuss natural ways you and your family can prevent colds & flu this season. She will also share traditional and cutting-edge methods for treating colds, sore throats, sinus congestion and ear aches with nutrition, home remedies, homeopathy and herbal medicine.

Saturday October 22, 2016
2:30-4:00pm

Register Online (click the Classes Tab)

Friday, September 9, 2016

Middle Eastern Inspired Quinoa Salad with Lemony Dressing



1 cup quinoa cooked in 2 cups vegetable broth for 15 minutes and cooled
one can chickpeas rinsed and drained
one bunch of parsley and 10 sprigs of mint

  1. In a food processor pulse the parsley and mint until finely chopped or finely chop the herbs by hand using a knife and cutting board
  2. In a large bowl, combine the cooked quinoa, chickpeas and herbs with ½ teaspoon sea salt and ¼ teaspoon black pepper
  3. Serve the quinoa salad on a bed of mixed greens or baby spinach leaves, and topped with fresh cut seasonal vegetables such as red pepper strips, cucumber slices, or radish slices and Lemony Salad Dressing


Lemony Salad Dressing

¼ cup fresh lemon juice
one clove of minced garlic
1 tablespoon red wine vinegar
1 teaspoon sumac (if you do not have sumac you can use dried oregano or thyme)
½ teaspoon sea salt
¼ teaspoon black pepper
1/3 cup olive oil or grapeseed oil

Mix all ingredients well in a mason jar or salad dressing shaker.

Friday, August 5, 2016

Summertime Spring Rolls

I'm normally a "made from scratch" kind of woman, but in the summer I'm always looking for ways to spend less time in the kitchen and more time in the sunshine. These quick and easy spring rolls make the perfect summertime lunch. They are even easier using pre-chopped vegetable mix and store bought baked tofu.

Summertime Spring Rolls

Rice spring roll wrappers
One package Mann's Broccoli slaw, Coleslaw mix or Broccoli salad mix
One package Ginger Sesame Baked tofu, cut into strips
2 tablespoons low sodium tamari
1 tsp minced ginger
2 tablespoons sesame seeds
1 tsp toasted sesame oil
cilantro

  1. In a large bowl, toss the Broccoli slaw mix with the tamari, ginger, sesame oil and sesame seeds
  2. Set up your assembly line including: shallow dish with warm water to soak spring roll wrappers, wet paper towel to use as a work surface when rolling the wrappers, tofu, veggie mix, cilantro, platter lined with parchment paper
  3. Soak a wrapper in warm water for 2-3 minutes until softened, remove form water and place on towel
  4. Add 1/3 cup veggie mix, a slice of tofu and cilantro to the middle of the wrapper
  5. Fold up the side closest to you, then the right and left sides and roll (like making a burrito)
  6. This recipe should make 8-10 rolls


If you want to use a dipping sauce, here's a few delicious links:
Spicy Peanut Lime Sauce
Asian Dipping Sauce - uses coconut aminos (soy free)
Tahini Dipping Sauce