Yes way.

This salad has no gluten, no sugar, and no dairy.

 

 

I haven’t been taking photos of recipes lately because I’ve been eating lots of raw foods and making salads. I know that’s not an excuse. Ok, ok. here’s what’s been happening, after I make it I just sit down and eat it. No photos.

 

 

I then reason that it’s ok because it wasn’t the most beautiful salad and next time I’ll make a prettier salad and take the time to mark down the ingredient.

 

 

They always say eat your colors and you’ll get your vitamins, well this salad has every color but red. Oh actually I did add a tomato but it was that guest who showed up so late it missed the group photos.

 

 

This isn’t a raw food only salad because I used cooked black-eyed peas and red lentils. It’s not a vegan salad because I had hard boiled eggs. Or does eating eggs make it not vegetarian?

 

 

I don’t know but it was good.

 

 

And then it happened, I set the camera down, made the salad and then ate it. But you get the idea.

 

No sugar-no gluten-no dairy salad

ingredients

• lentils, cooked
• black-eyed peas, cooked
• carrots
• sugar snap peas
• lettuce broccoli
• kale
• beets
• avocado
• tomato
• eggs, boiled

Chop everything to the size you like to eat. I prefer small. I do not like trying to wrestle 3’'” carrots or half an apple into my mouth.

 

dressing:

• coconut oil or olive oil
• lemon juice
• curry spice and  salt to taste

Toss with dressing proportions to taste.  Eat right away or make a few hours ahead and refrigerate.

 

This simple Grilled Zucchini recipe is just what I needed! the zucchini are loving this weather and daily I’m finding surprises of MORE zucchinis. I peek under leafs expecting to find that baseball bat sized one that inevitably happens. 

 

 

Super simple, mince up parsley and a clove or two of garlic.

 

 

In a bowl, kind of a large bowl, large enough to hold all the zucchini you plan to use. Toss in the parsley

 

 

garlic, 

 

 

lemon juice,

 

 

olive oil,

 

 

salt,

 

 

and pepper.

 

 

mix it and set aside.

 

 

Slice the zucchinis longways.

 

 

spray lightly with cooking spray and grill until tender.

 

 

I’m trying out grilling on a 3.00 stovetop grill.

 

 

It seems to work fine.

 

 

Gently toss grilled zucchinis into parsley and garlic mixture.

 

 

And serve right away.

 

Grilled Zucchini with parsley garlic and lemon

Ingredients

• 3 tablespoons finely chopped fresh parsley
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons extra-virgin olive oil $ 
• 1/2 teaspoon salt  
• 1/4 teaspoon freshly ground black pepper  
• 1 garlic clove, minced
• 4 zucchini, cut lengthwise into 1/4-inch slices Cooking spray

 

     Preheat grill to medium-high heat.
     Combine first 6 ingredients in a large bowl.
     Coat squash slices lightly with cooking spray. Place squash on grill rack coated with cooking spray; grill 1 1/2 minutes on each side or until tender. Add squash to parsley mixture; toss gently to coat. Serve immediately.

 

I made these this morning and ate just about all of them, they were so good. Super easy to make too!

 

 

All you have to do is go to the garden with a blue dish pan and pull up some beets.

 

 

But not that many unless you’re feeding a crowd.

 

 

Wash them off and let them dry

 

 

while you go dig some potatoes.

 

 

Wash them too.

 

 

Then go to the fridge and dig out some carrots if you don’t have any ready in the garden. Oh and a few sprigs of rosemary!

 

 

Peel everybody that needs peeling.

 

 

Then dawdle arranging the bright colorful beet peels

 

 

just because.

 

 

Ok, back to the peeling.

 

 

Next chop everything up into same sized pieces.

 

 

Like that.

Place in pans and drizzle with olive oil and toss with your hands. It’s faster that way and you won’t need any hand lotion for the rest of the day.

 

 

Sprinkle with rosemary

 

 

and season with salt and pepper.

Bake at 375 for 30-40 minutes or until golden.

 

 

Munch right off the pan until they’re almost all gone and then start all over and make another batch for dinner.

 

 

Roasted Root Vegetables

ingredients

• 1 large beet
• 2-3 potatoes
• 4 carrots
• rosemary sprigs
• olive oil for drizzling
• garlic powder, salt and pepper to taste

 

Peel and chop carrots, beets and potatoes into small same sized pieces. Place in pan and toss with olive oil. Season with salt and pepper. Bake at 375 for 30-40 minutes or until golden brown.

 

Gluten free, vegan and quick. These nori wraps can be made with whatever vegetables you have on hand.

 

 

Just get a nori sheet

 

 

and spread some hummus on it.

 

 

place some carrot sticks down the middle.

 

 

Next to the carrots add cauliflower,

 

 

Brussel sprouts,

 

Edamame,

 

 

red onion slices and some salt and pepper.

 

 

Roll it up, slice and eat.

 

 

yum.

 

Nori wraps with Brussel sprouts and edamame

Ingredients

• nori sheets
• hummus
• carrot sticks
• cauliflower, cooked or raw if you like it that way but I don’t
• Brussel sprouts, cooked and quartered
• edamame, cooked and shelled
• red onion slices
• salt and pepper to taste

 

Spread hummus over nori sheet. in the center place vegetables. season with salt and pepper to taste. Roll up, slice and eat.

 

I finally made Edamame Hummus from the recipe Katrina’s mom gave me! This has been on the list for a while. well, since September. Aside from my garlic being kind of tired and unflavorful I thought it was close to the way Katrina’s mom made it.

 

 

All you need are some Edamame beans cooked and shelled.

 

 

some garlic with a little more garrr than this one.

 

 

And a food processor.

 

 

Into the food processor place the garlic, beans,

 

 

water,

 

 

lemon juice,

 

 

olive oil,

 

 

salt, pepper,

 

 

tahini and lemon zest. Process until smooth.

 

Serve with vegetables, crackers chips or what ever you like.

 

Edamame Hummus

Ingredients:

• 1 1/2 cups edamame (green soy beans) cooked and shelled
• 2 tbsp tahini paste (sesame seed paste)
• 1/4 cup water plus more if needed
• 1 tsp lemon zest
• juice of one lemon
• 1 clove garlic, crushed
• Kosher salt to taste
• pepper
• 2 tsp olive oil

Directions:

In a food processor, blend soy beans, tahini, water, lemon juice, lemon zest, garlic, salt, pepper and olive oil until smooth. Add more water if needed until consistency is smooth. Place in a bowl. Serve with your favorite vegetables.