Monday, August 31, 2009

Garden Vegetable Salad

We didn't grow a garden this year, but because of friends and family members who have been so generous with their gardens, I've been trying to figure out how to use all of the produce we have(especially zucchini and yellow crook neck squash). So I combined a whole bunch of raw vegetables, some sprouts, and garlic dressing, and it made a super yummy salad. You could also eat this with tortilla chips like a salsa or on top of rice or quinoa. I didn't put down amounts because you can make as much as you want, but I pretty much used equal parts of zucchini, squash, tomato, corn and black beans, and added in half a part green pepper and cucumber, and a couple of green onions. I liked it better when I added more sprouts. Toss it with enough salad dressing to coat. Mix it up by adding whatever vegetables you have on hand. Hope you enjoy it too!

Tomato, diced
Zucchini, fine diced
Crook neck squash, fine diced
Cucumber, fine diced
Green Pepper, fine diced
Green Onions, fine diced
Black Beans
Alfalfa Sprouts
Pro-Vita Mix Sprouts
Garlic Dressing

Tuesday, August 25, 2009

Garlic Dressing

1 cup olive oil
1/2 cup sunflower oil
7-10 cloves garlic (or more to taste)
1/2 cup apple cider vinegar
3 Tbs. spike seasoning
1 1/2 tsp. dry mustard
1 smaller onion

This is a delicious and versatile dressing that adds flavor to any dish. Tonight I had it on brown rice and pinto beans. My family has also used it for potatoes, fish, and of course salad. You can add more or less garlic to taste. Garlic is so good for you and this is a delicious way to eat lots of it raw.

Thursday, August 20, 2009

Rice Lentil Patties

These are one of my family's favorite recipe.

2 c. brown rice (cooked)
2 c. lentils (cooked)
1 med. onion chopped
1/2 red pepper
1 carrot shreded (optional)
2 green onions
1 garlic clove
Italian seasoning or your favorite mexican spice
salt and pepper to taste
2 egg whites (for dipping)

Combine rice and lentils, if you have a food processor put all your veiggies in it and chop, it does a great job, the smaller the veggies the better. Once chopped add them to your rice and lentils. Spice the mix to taste. Don't be shy with the spices. Make patties measure about 1/4 to 1/3 cup

roll them in your hand like a ball , dip into egg whites. Put them on a greased pan. You can flaten them to look like a burger if you like. Bake 350 degree oven for 20 min. turning once. You can bake them a little longer for a golden crispier look. Serve with tomatoe sauce, or with a salad, Yum.

Thursday, August 6, 2009

Quinoa Salad Wraps

This is adapted from a recipe I found on


  • 1 cup uncooked quinoa (red works nicely, but I'm sure any color would do.)
  • 2 cups water
  • pinch salt (best if not regular iodized salt)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • *1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 cup frozen corn kernels, thawed
  • 1 (15 ounce) cans black beans, rinsed and drained
  • salt and pepper to taste
  • Romaine lettuce hearts
  • cucumbers, tomatoes, sprouts, be creative!


  1. Bring quinoa, water and salt to a boil in a 2 quart or larger sauce pan. Cover and turn heat to med-low. Let simmer for 15 minutes or until water is gone. Remove from heat (not doing this can have disastrous consequences. I know.).
  2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green aonions, red pepper, cilantro, corn and beans and toss to coat.
  3. Add quinoa and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

For wraps, spoon some of this into romaine hearts and add some cucumbers, tomatoes and alfalfa sprouts. This is flexible. If you have vegan cheese, sour cream, and tortillas, they make great tacos. They're messy and delish. Hot sauce is good if you like that as well.

* I actually used three different kinds of peppers. Use whatever fresh veggies you have on hand.

Saturday, August 1, 2009

Quick and Easy Black Beans

I found this recipe on I've always loved black beans, but putting lime in was a whole new idea for me. I made these for dinner last week but almost ate all of the beans before my husband got home. I just couldn't stop eating them, they are that good.

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed
1 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
1 C vegetable broth
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then mash some of the beans. Just smash enough to thicken the sauce. They will thicken more upon standing. If you want a more soupy consistency, just add a little more broth. Serve as a side dish, or on top or rice.
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