Italian Tuna Dinner Tonight

Seared Ahi Tuna topped with Olive, Sheep Feta,  Radish and Herb Tepenade, on a bed of Cauliflower and Yam puree and market Cherry Tomatoes, drizzled with Extra Virgin Olive Oil

Calling for your Omega fish oil?

Braised Sardines, Quinoa and Salad

Making Greek Chicken Lettuce Wraps with Spiced Dill Yogurt Sauce

Pool Party at The Keefer Boutique Hotel Rooftop in the summer. I provided small plates for 100 people capacity and it was so much fun! I did this every sunday during summer and on this day my lovely sister helped me!

Wild Spinach, Beet, Onion,
Garlic, Sage & Basil Egg     Scramble. Topped with Sprouts, Fresh Herbs and Sheep Ricotta.
Served with Sprouted Grain Toast.

Farmers Market Salad

Beets, Micro Greens, Sheep Feta, Sunflower Sprouts

Cherry Tomatoes, Olive Oil, Lemon, Salt, Pepper

Rainbow trout with tasty lentils and tart yogurt sauce

Brown lentils cooked in boiling water and veggie stock,dried oregano, salt, pepper and diced garlic and onion until all the liquid was gone. You can also drained it if the lentils are cooked and you have too much liquid. When the lentils were almost cooked I added parsley and the juice of half a lemon. The lentils left over makes a great salad.

Preheat over to 400degrees. I used a cast iron pan on med/high heat (use any oven safe pan).. add oil and when hot lay the fish skin side down (move it around a bit for the first min so it doesn't stick). Let that cook a five mins and then add veggies, I used a small yellow zucchini sliced thin and halved, cut green chard, salt, pepper and finely diced shallot and garlic and any herbs you like. After the fish started to cook about half way I transferred it to the oven to finish cooking, about ten mins.  Then I placed the lentil around the fish in the cast iron pan. I took some greek style yogurt,  and added lemon juice and pepper.                                                                                                                                                                                                                                                                                                                                                                                                                                                        

Juice! Juice! Juice! Juice your Veggies!

Vampire Juice. Red and Green Chard, Celery, Beet, Lemon

Top: Go easy on the Beet in your juice. About half a medium size beet or one small beet is plenty per person in the juice. Beet are cleansing for your liver, however too much beet and it can be hard on your liver.