Salad Ingredients:
3 cups purple cabbage, thinly sliced into two inch lengths
3 cups green cabbage, thinly sliced into two inch lengths
1 red bell pepper, sliced into two inch lengths
1 cup raw green beans, thinly sliced on the diagonal into one inch lengths
Dressing Ingredients:
1/4 cup of lime juice, freshly squeezed
2 T fish sauce (vegetarians should substitute Mrs. Braggs)
2-5 Thai chilies
10 garlic cloves Read More
Ingredients:
2 t olive oil
1/2 cup sliced onions
1/2 cup sliced sweet red pepper
1/8 t fresh cracked black pepper
1/4 t turmeric
3 cups baby spinach, rinsed, dried, and the larger pieces torn in half
1 egg
1 tomato, sliced or chopped
Optional: sliced mushrooms, kale, collard greens, shallots, grated carrots, zucchini ribbons, peas, and tofu – or your favorite protein replacement for the egg Read More
Ingredients:
10 oz. or a 1 pint container of cherry tomatoes
1 T olive oil
1/4 t thyme
1/4 t basil
1/2 t ground garlic Read More
Ingredients:
1 English Cucumber, sliced into half-moon shapes
1 thick slice red onion, cut into strips
1/4 cup rice vinegar
1 t sugar
1 pinch white pepper
Optional: 1/4 cup water
Spoon Mage™ Note:
The water smooths out the flavors of the dressing, making it more palatable to those that do not care for vinegar.
Adjust the sugar to suit you. It should be just slightly sweet. Start with 1 teaspoon and very slowly increase it if your family likes a sweet dressing.
Directions:
You can eat the skin of English Cucumbers or peel them as you prefer.
Combine all the ingredients in a bowl.
Toss, cover, and marinate in the refrigerator for at least 15 minutes.
Drain excess dressing before serving.
Enjoy with a sandwich or as a snack.
Serve as a side or main dish
Ingredients:
1 cup basmati rice
1/8 t turmeric
1 T butter
Water to cook rice per package directions
2 T olive oil
1 cup sweet onion, chopped
1 (15 oz) can sweet corn, drained
1 (15 oz) can black beans, drained and rinsed
2 T cilantro, chopped
1 T fresh lime juice
1 t cumin
1 t garlic powder
1/2 t paprika
1/4 t ground black pepper
Optional: minced jalapeno or Serrano peppers Read More
Ingredients:
1 T high heat oil suitable for a wok
2 cups carrots, shredded
2 cups mushrooms, rinsed, patted dry, and sliced thickly
2 cups snow peas, sliced on the diagonal
1 T ginger, minced
1 T garlic, minced
4 T oyster sauce
1 t toasted sesame oil
2 t water Read More
Ingredients:
5 cloves of garlic, minced
1 1/2 T olive oil
Teeny tiny pinch of sea salt
2 t sesame oil
1/2 t hot red pepper flakes
15 oz fresh spinach, torn
4 T Parmesan cheese
Options:
1 t balsamic or rice vinegar served at the table for those that love a bit of a tang, 1 T sesame seeds Read More
Ingredients:
2 t habanero olive oil
1/2 cup onion, chopped
1/2 cup sweet red bell pepper, chopped
1 jalapeno, deseeded and chopped
1/4 t turmeric
Cracked black pepper to taste
2 cups spinach, torn
1 t balsamic vinegar Read More
Salad Ingredients:
1 cup celery, sliced
2 apples, Fuji, cut into chunks
2 T dried cranberries
1 T parsley, minced
2 T walnut pieces
4 lettuce leaves, such as Boston or Bibb
Dressing Ingredients:
2 T Greek Yogurt, 2%
2 T lemon juice, fresh squeezed
Pinch salt
1/8 t ground white pepper
1/8 t dried ground mustard
1 t honey Read More
Mindfully delicious leeks are nutritious low calorie power houses that belong in the onion and garlic family of plants. Add them to any dish that would benefit from a mild oniony flavor. They work a special magic in soups and stews.
Leeks usually come bundled with twist ties or rubber bands. The bundles usually contain either two large bulbs or 3-4 smaller bulbs. It does not matter whether your leeks or large or small, they will taste the same.
What does matter is whether there is a lot of white and light green from the base of the bulb upward, because that is the part you eat! Look for leeks that have a lengthy edible area.
Don’t throw away the dark green leaves though, they are perfect for simmering a delicious stock and are a welcome addition to the compost bin. Read More
Mindful Palate 