Coconut Cashew Quinoa

Coconut Cashew Quinoa

1 cup quinoa

1.5 cups light coconut milk

1/2 cup water

1/2 tsp cloves

1/2 tsp cinnamon

dash sea salt

1/3 cup cashews

1/4 cup coconut flakes

agave/honey/stevia to sweeten

Serves 2-4, depending on hunger!

1. Cook water and coconut milk over high heat, add quinoa and bring to a boil. Reduce to simmer, cover and cook for around 10 minutes. Stir every few minutes or so.

3. Add cloves, cinnamon and sea salt.

4. Place quinoa in a bowl and top with cashews, coconut and sweetener if preferred.

A great, gluten-free Sunday morning breakfast/brunch option.

Raw Spaghetti

Raw Spaghetti

1 cucumber, thinly sliced

1 carrot, thinly sliced (I bought pre-sliced carrots)

handful of walnuts (soaked is best)

1 avocado

1 TBSP coconut oil

2 TSP basil (dried)

juice of one small lemon

salt to taste

1. Thinly slice cucumbers and carrots.

2. Blend #1 with walnuts and avocado.

3. Mix coconut oil with lemon and basil/salt and toss with #2.

I found this dish to be very interesting and refreshing. The best part is that you reap all the health benefits from the enzymes, vitamins and minerals because the food has avoided damage caused by heat (cooking).

Tomato and Egg Breakfast

I found some beautiful tomatoes at the Farmer's Market and was thrilled to eat them with eggs for breakfast. I like my tomatoes sprinkled with a dash of salt.

Tomato and Egg Breakfast

5 eggs

1/4 cup water

1/2 large onion

1/2 TBSP olive oil

2 garlic cloves, minced

few sprigs of parsley

2 medium tomaotes

This dish serves two :)

1. Saute onion with olive oil for about 3 minutes.

2. Blend eggs with water and pour over onions and cook on medium for 3-5 minutes.

3. Pull from stove and mix in garlic.

4. Serve with fresh cut tomatoes and parsley.

In order to fully enjoy the benefits of the garlic I do not cook it and instead add it to the dish after cooking. Garlic is a great immunity booster and has powerful detox capabilities. I do the same with parsley and add this on top of the dish after cooking.

Avocado Cashew Summer Salad

Avocado Cashew Summer Salad

2 cups broccoli stalks and carrots, thinly sliced (I used trader Joe's pre-cut blend)

handful of raw cashews (soaked if you wish)

1 avocado, diced

juice of one large lemon

1 TBSP olive oil

dash sea salt and cayenne pepper

parsley for garnish

1. Lightly mix broccoli/carrots with cashews and avocado.

2. Add lemon juice and olive oil together and toss with salad.

3. Add salt, pepper or any other spices you enjoy and garnish with parsley.

This is a great salad for warm evenings. The lemon brings out the flavor of the avocado and and the cashews complement the carrot/broccoli stalks perfectly.

Green Machine Lemonade

Green Machine Lemonade

Bunch of organic kale

3 stalks of organic celery

Handful of organic parsley

one organic apple

2 whole organic lemons

thumb sized piece of raw ginger

1. Juice all the ingredients and drink immediately!

Kale and parsley are super foods and great antioxidants. Celery is great for high blood pressure, while the lemons entirely detoxify your body. The apple gives the juice a bit of sweetness, while the ginger offers a great spicy kick.