4 large fresh tomatoes, seeded and finely chopped
2 jalapeño peppers, seeded and finely chopped
2 tablespoons cilantro, finely chopped
1 small red onion, finely chopped
1 garlic clove, minced
1 teaspoon fresh lemon or lime juice
1 teaspoon salt
Pinch of freshly ground black pepper
Combine all the ingredients in a medium bowl and mix well.
Taste for seasoning.
Cover salsa and refrigerate.
Note: Roma tomatoes are a good choice as they are more “meaty” with less juice.
2 tablespoons olive oil
1 small red onion (peeled, finely diced)
1 bag chopped kale (8 ounces, about 6 cups)
1/4 cup vegetable stock
1 tablespoons red wine vinegar
1 teaspoon red chili flakes
Kosher salt and freshly ground black pepper, to taste
6 pocketless pita breads
2 tablespoons olive oil
In a large sauté pan, add olive oil and heat over high heat.
Add red onion and cook until almost tender, about 4 minutes.
Add kale and allow to cook until slightly wilted, about 3 minutes.
Add vegetable stock, vinegar and chili flakes and allow to cook until wilted, about 4-5 minutes. Season with salt and pepper.
Preheat grill or grill pan to medium heat.
Brush pita on both sides with olive oil and place on grill.
Allow to cook until charred and warmed through, about 2 minutes per side.
Remove pitas to a plate or platter, spread hummus on top of each pita and top with kale.
Note: Can use your favorite flavor of store-bought hummus for these flatbreads.
Inspired by a recipe from ABC’s The Chew
12 ounces hot brewed coffee
1 teaspoon ghee
1 teaspoon coconut oil
1 square dark chocolate, optional
Ground cinnamon, optional
Add all of the ingredients in a blender.
Blend until smooth and frothy.
Pour into a hot beverage cup.
Drink up and energize your day!
16 ounce jar with lid
small salad/pickling cucumbers, approximately 7
1 tablespoon kosher salt
2 teaspoons pickling spices
3 garlic cloves, unpeeled, optional
1 sprig fresh dill
Scrub the cucumbers.
Pack them vertically in the jar.
Add salt, pickling spices, garlic cloves (if using).
Add water to fully cover the cucumbers.
Place dill on top of water.
Cover with tight-fitting lid (some liquid may escape during fermenting).
Place outside on a table, if possible, or inside near a sunny window for 1-2 days, depending on the air temperature (speeds up fermentation process).
Place jar in the refrigerator.
New dills after 3 days, half sours in about a week and a half, and full sours after three weeks.
Note: Deli pickles at a fraction of the price!
2 (15 oz.) cans of pitted sour cherries, with their juice
1 cup tart cherry juice
1⁄2 tsp. kosher salt
1 stick cinnamon
1 slice (1⁄2″-thick) lemon
1 cup vegan sour cream
Add cherries, with their juice, and tart cherry juice to a 4-quart saucepan.
Add salt, cinnamon stick, and lemon.
Bring to a boil, reduce heat to medium-low, and simmer until cherries are soft, about 5 minutes.
In a small bowl, whisk together vegan sour cream and 1⁄4 cup of hot cherry liquid from pan.
Remove pan from heat; stir in sour cream mixture.
Chill the soup.
Before serving, remove lemon slice and cinnamon stick.
Serves 4 – 6
3/4 cup Club Soda
Frozen, unsweetened fruit, your choice
1/2 orange, peeled, cut into chunks
Place ingredients in a blender beginning with Club Soda.
Blend until smooth.
Note: Using frozen fruit eliminates the need for crushed ice. No sweetener needed, unless…
Eggplant, sliced into 1/2 inch rounds, dried in paper toweling
Sun-dried tomatoes, julienned
Sliced mushrooms, sauteed
Jalapeno peppers, slice and sauteed
Preheat oven to 400°
Fit a baking sheet with parchment paper and brush with olive oil.
Place eggplant rounds on baking sheet, brush with olive oil and sprinkle with salt.
Roast for approximately 8 minutes on each side, or until golden.
Remove eggplant rounds from pan and place on a platter.
Add your choice of fillings and fold like a mini taco.
16 ounce bag frozen edamame (in shell)
3 garlic cloves, peeled, left whole
chili powder, to taste
cumin powder, to taste
kosher salt, to taste
1 tablespoon olive oil
Preheat oven to 400°
Fit a rimmed baking sheet with parchment paper.
Spread frozen edamame and garlic cloves on sheet.
Add olive oil and mix to coat well.
Sprinkle with chili powder, cumin, and kosher salt.
Toss to combine and spread in a single layer.
Roast for approximately 25 minutes, stirring once.
Adjust seasonings, if more flavor is desired.
Note: Best eaten the same day.
1 cup non-dairy milk, steamed
2 teaspoons caramel chai tea, loose leaves
Place tea leaves in a tea infuser, tea baller, or paper tea bag
Add to steamed milk
Steep for 3 minutes
Remove tea leaves from milk and enjoy
15 oz can chickpeas (garbanzo beans), drained and liquid reserved
seasoned to taste – salt, black pepper, cayenne pepper, etc,
oil for spraying
1/4 cup liquid from chickpeas
3 – 5 tablespoons fresh lemon juice (depending on taste)
1/2 cup tahini
2 – 4 garlic cloves (depending on taste)
1/2 teaspoon salt
Drop or two of hot sauce (optional)
1 – 2 tablespoons olive oil
Parsley, chopped (optional)
Directions for roasting chickpeas.
Preheat oven to 350°.
Evenly spread the chickpeas and garlic cloves (skin on) on a parchment-lined baking sheet with sides.
Mist with oil, sprinkle on the seasonings and stir.
Mist, stir and spread evenly once more.
Roast for 5 minutes. Check for doneness. Do not roast for more than 8 minutes.
Remove skins from garlic cloves
Add chickpeas, lemon juice, tahini, and garlic in blender or food processor. Add 1/4 cup of liquid from chickpeas.
Blend for 3-5 minutes until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well.
Garnish with parsley, if desired.
Note: Roasting the chickpeas first intensifies the flavor and texture of the hummus considerably.