Salads:
Cold - Mix various veggies, leaves and salad mix lettuce. Drizzle olive oil and vinegar. My favorites right now: agrumato blood orange olive oil and aged balsamic vinegar - pomegranate.
Hot - Use a skillet and pour in about 1/4 cup of water with a tablespoon of vinaigrette. Add various organic veggies and their leaves. Cook until veggies a little soft and leaves wilted. Add water and steam off the water as necessary during cooking. At the last minute, add spring mix salad. My favorite right now: miso ginger vinaigrette.
*Start off with chunks of chicken or tuna for a full meal.
Soups:
Boil about 2 cups of water with 1/2 of a vegetable bouillon cube and add your favorite vegetables and leafy greens. Season to taste with pepper and non-salt organic seasoning blend.
Try combinations such as potato and leeks, split pea and carrots, broccoli and corn, butternut squash and leafy greens. No need to add butter or oils to your soup.
*For a lighter soup, pulse vegetables in a chopper before adding to the water.
*For a thicker soup, at the end of cooking, blend hot soup with a hand blender.
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| Hot salad |
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| Black bean soup with spring mix greens |
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| Spring mix, golden beets, carrots and more |
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| Spoon salad. Pulse chop your favorite veggies, with ginger, capers and miso ginger dressing. This salad featured red beets. |
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| Cabbage, golden beets, carrots, and beet leaves |
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| Black beans with onions and carrots |
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| Beets, beet leaves, radish leaves, carrots and spring mix |
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| Potato and leek soup |
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| Veggie soup |
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| Blended soup with organic seasoning sprinkled on top |
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| Spoon salad with capers |
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| Salad with goat cheese and capers |
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