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.

Swish Card is my new Tortilla!

These days I have been buying Rainbow Swish Chard and eating it almost everyday. I love putting a leaf or two in my morning smoothie or using the leaf as wrap. Using the leaf as a wrap is so healthy and delicious.. and fun too! Here I loaded left over chicken curry on the leaf, and then I made an avocado salsa to top it off. I wont include the pictures of what it looked like after I wrapped it, I have to admit I need a little practice. As long as you get it wrapped up and in your mouth I call it success. Check out a tutorial I found here.

Chicken Stir fry with Quinoa and Cilatro Dressing

Baked Salmon With Figs, Veggie Polenta with Cream and Pumpkin Seeds