My Recipes

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Go To Salad

Mixed greens to fill a large salad bowl:

• 1 red onion sliced thin
• 1 baby cucumber sliced and quartered
• 3 stalks of celery split in half and chopped
• 1 fennel bulb sliced and chopped
• 2 small Roma tomatoes sliced
• 1/2 cup shredded carrots
• 3/4 raw walnuts chopped

Feel free to add any other favorite vegetables as long as raw

Dressing:

• Juice from 2 lemons
• 1/8 cup extra virgin olive oil
• Season to taste

Suggestions:

• Pinch of Himalayan salt
• Black Pepper
• Basil
• Turmeric
• Parsley

Brown Rice Pasta with Romaine lettuce & Shitake mushrooms

• Sautee 1 clove of garlic with extra virgin olive oil til lightly brown
• 1/4 tsp basil
• 1/4 tsp parsley
• Pinch of black pepper
• 1/4 tsp turmeric
• Cool and stir
• Return to heat, gradually add 2 hearts of Romaine lettuce chopped  til wilted
• Gradually add 2 sm. pt. baskets of shitake mushrooms, washed well and sliced cook til lightly brown (mushrooms cook quickly and can become rubbery if over-cooked).
• 1LB brown rice pasta cooked per package
• Toss & Serve

Banana Ice Cream

• 4 frozen bananas blended with 1 cup coconut milk
• 1 cup shredded coconut
• 1/4 cup cacao nibs         more or less coconut and nibs as you like :)
• Stir coconut & nibs with blended frozen banana mixture
• Transfer to container or wax paper lined pan
• Freeze
• Take out 15 minutes before serving to soften
• Garnish with more coconut, a piece of dark chocolate & sliced bananas