Tofu & Swiss Chard Stir-fry (as seen in Webisode 12)

Recipe makes 4 servings.

Ingredients:

1 Tbsp soy sauce

1 Tbsp rice vinegar

3 tsp sesame oil, divided

1 Tbsp honey

1 Tbsp canola oil

2 garlic cloves, minced

1 Tbsp ginger, minced

1 large bunch of Swiss chard, stems trimmed, sliced into strips crosswise

2 carrots, sliced into rounds

1/2 head of cauliflower, chopped into florets

1/2 large zucchini, sliced into half-moons

1 red bell pepper, sliced into strips

1 1/2 cups of quinoa (dry), cooked

(You can add any vegetables you like: onions, mushrooms, eggplant, cilantro, etc.)

Directions:

1. In a small bowl, mix together the soy sauce, rice vinegar, and 2 tsp of the sesame oil.  Set aside.

2. In a non-stick pan, fry tofu in 1 tsp of sesame oil until golden in color.  Set aside. 

3. Heat a large flat-bottomed skillet over high heat.  When the skillet is hot, add canola oil.  Add the garlic and ginger and stir-fry for 10 seconds.  Add the Swiss chard and and stir-fry for 2-3 minutes.  Add the rest of the vegetables and stir-fry until the vegetables begin to soften, 3-4 minutes.  Add the honey and the pre-made sauce (from Step 1).  Stir fry until the Swiss chard stems and other vegetables are tender, but crisp. 

4. Serve over cooked quinoa. Enjoy.

White Bean & Almond Spread (as seen in Webisode 11)

Recipe adapted from Super Natural Every Day (see "Favorite Books" tab)

Recipe makes about 2 cups

Ingredients:

1/3 - ¼ cup olive oil

1 tsp dried or fresh rosemary, chopped

1-2 cloves garlic, finely chopped

2 cups cooked white beans or 15 oz can

¾ cup sliced almonds, toasted

¼ tsp fine-grain sea salt

1 Tbsp fresh lemon juice

¼ to ¾ cup hot water

Grated zest of ½ lemon

Directions:

1. In a small saucepan, combine the olive oil, rosemary and garlic.  Over medium-low heat, slowly warm the mixture until the oil just starts to sizzle, 1-2 minutes.  Remove from the heat and set aside for 10 minutes.  Pour the oil through a strainer and discard the garlic and rosemary bits. 

2. In a food processor (or magic bullet), combine the beans, 2/3 of the almonds, salt, lemon juice, and 2/3 of the rosemary oil.  Pulse a couple of times to bring the ingredients together.  Add the water ¼ cup at a time, until the mixture is the consistency of thick frosting.  The amount of water depends on how starchy your beans are and how thick you’d like the spread to be.  Taste and add more lemon juice or salt as needed.

3. Serve the bean spread in a small serving dish and make a few indentations in the top.  Sprinkle with the lemon zest and the remaining almonds and drizzle with the remaining rosemary oil.

Turnip Chips (as seen in Webisode 11)

Recipe adapted from Super Natural Every Day (see "Favorite Books" tab)

Serves 2-4

Ingredients:

4 medium turnips, well scrubbed and thinly sliced

1-2 Tbsp olive oil

¼ tsp fine-grain sea salt

A couple pinches of smoked paprika

Juice from ½ lime

Directions:

1. Preheat the oven to 425˚F with two racks set in the middle of the oven. 

2. Slice the turnips into uniform slices, none any thicker than two credit cards stacked on top of one another.  If you are slicing by hand, cut the turnip in half and rest each half cut side down so they don’t roll around - this makes for easier slicing. 

3. Toss the turnip slices in a large bowl with the olive oil and salt and arrange in a single layer on two baking sheets. 

4. Bake for 12 minutes, check, and then continue to bake until the chips are deeply golden.  It usually takes somewhere between 5 and 15 minutes more, depending on the thickness of the slives. 

5. Remove from the oven, sprinkle with a light dusting of paprika and a small spritz of lime juice, and toss gently.  The chips crisp up a bit as they cool, but they taste great warm.

Salmon & Pear Bites (as seen in Webisode 11)

Makes approximately 10 Salmon & Pear Bites

Ingredients:

1 Pears, sliced

3 oz salmon lox

1 oz goat cheese

Directions:

Arrange a small piece of salmon (approx. 10g) on a pear slice and top with ½ tsp (21% or less) goat cheese. Place a toothpick through the middle and you are done!

Olive & Vegetable Skewers (as seen in Webisode 11)

Recipe makes 20 skewers

Ingredients:

1 English cucumber, cubed

20 cherry tomatoes, sliced in half

15 kalamata (or other) olives, sliced in half

Directions:

Arrange on skewer: cherry tomato halves, cucumber cubes, and olive halves.