Category: Vegetables and Fruits

  • Stephen’s Vegetarian Lentils

    From Silvana’s Kitchen

    Serves: 6

    • 2 tablespoons extra-virgin olive oil
    • 1 medium onion, chopped
    • 2 stalks celery, chopped
    • 2 carrots, chopped
    • 1 clove garlic, finely chopped
    • 2 cups dried French lentils, (he used Shiloh
    • 4 cups vegetable broth or water
    • 1 cup dry white wine
    • Salt, to taste

    In a large pot, heat the oil over medium heat. Add the onion, celery and carrot, and cook until softened, about 8 minutes. Stir in the garlic and cook for 1 minute. Add the lentils, broth and wine; bring to a boil.
    Reduce the heat to low and simmer, covered, until tender and most of the liquid is absorbed, about 30 minutes.  Season with salt.


    Vegetarian Lentils and Quinoa with Mushrooms and Spinach

    To make this, I just placed a some lentils in a large skillet and stirred them together with cooked quinoa, sliced shiitake mushrooms and frozen spinach (I would have preferred fresh if it had been sitting in my fridge). To heat it all through without sticking to the skillet,  I added enough liquid (in my case, water, but you could also use broth) to loosen it up without making it soupy.

  • Vegetable Soup

    From Della Garcia

    • 4-6 cloves of garlic, chopped fine
    • 1 whole onion, chopped fine
    • 2 large tomatoes, diced
    • 5-6 large carrots, cut into small pieces
    • 1 package of mushrooms, sliced
    • large handful of green beans, cut into bite size
    • 4 zucchinis, chopped into bite size
    • 4 potatoes, peeled and chopped into bite size

    Seasonings:  choose any or all

    basil, thyme, bay leaves, sea salt

    Using a soup pot, saute garlic, onion and tomatoes with 2 tablespooons olive oil for about 5 minutes.  Add enough water till pot is about 3/4 full; bring to boil.  Add carrots, green beans and seasonings.  Cover and cook about 10 minutes on medium high heat.

    Lower heat and add remaining vegetables.  Cover and cook another 20 minutes, until veggies are slightly tender.

    Variations:  Add a whole bottle of Very Veggie Juice, northern beans, or brown rice instead of potatoes.  Add the beans and/or rice at the last minute.   Garnish with green onions, cilantro, or sour cream.

  • Uncle Don’s Rice Salad

    From Don Page

    • 2 cups cooked rice
    • 1/2 package frozen corn
    • 1 yellow onion, chopped
    • 1/2 cucumber, chopped
    • 6 eggs, boiled, chopped finely
    • 1 cup chopped crab meat
    • 3/4- 1 cup Mayonnaise depending on preference
    • salt and pepper to taste

    Mix ingredients.  Chill before serving.

  • Tomato Vegetable and Garlic Rice Salad

    • 1 cup brown rice, cooked and cooled
    • 1/3 cup olive oil
    • 2 tablespoons Grapeseed Veggenaise (optional)
    • 1-2 fresh organic tomatoes, or a handful of grape tomatoes
    • 2 stalks of celery, diced
    • 2 stalks of green onion, cut thin
    • 1 medium carrot, shredded
    • 2 cloves garlic
    • 2 teaspoons basil
    • juice of half a lemon
    • Pink salt and black pepper

    Combine the cooked rice with the olive oil and other ingredients except the tomatoes.  Blend together well.  Add tomatoes and fold in.  Chill before serving.

  • Sweet Potato Soup

    • 4-6 large sweet potatoes
    • 1 tablespoon of grated fresh ginger
    • 2 tablespoons of ground cinnamon
    • 1 bulb of fennel with stalks
    • 1 cup of pine nuts

    Cut the sweet potatoes in small pieces and put in a large pot.  Fill pot with enough water to completely cover potatoes, plus about an inch over.  Cook potatoes till soft and soupy.  You can do this slowly on lower heat to keep “raw” or if you’re in a hurry just boil till soft.  Turn heat off and add ginger and cinnamon.  Cut the fennel in bite sized pieces and add the “flowery” tops too.  Let cool and garnish with pine nuts.  This recipe can be frozen in glass bowls and reheated later.

  • Spinach Salad with Apple and Roasted Walnuts

    Adapted from Leo Galland, M.D. The Fat Resistance Diet

    • 3 cups Baby Spinach (pre-washed bagged spinach will do)
    • 1 hardboiled egg
    • 1 medium apple, peeled and sliced
    • 8 walnut halves
    • pinch of salt
    • freshly ground black pepper

    Spread walnuts on a baking pan and bake at 350 degrees for 4-5 minutes, or until lightly browned.  Remove nuts from oven and let cool.   Empty spinach in a bowl and spread apple and walnuts over spinach.  Cut the egg in quarters and place on top of salad.  Season with salt and black pepper.   For dressing, drizzle walnut oil and lime juice over salad.


  • Southwestern Bean Salad

    From Kathrine Page

    Mix together:

    • 1 bag frozen corn
    • 1 can garbanzo beans, thoroughly rinsed and drained
    • 1 can red beans, thoroughly rinsed and drained
    • 1 can black beans, thoroughly rinsed and drained
    • 1 red onion, chopped (or 4 green onions)
    • 1 cup cilantro
    • 3 tomatoes chopped
    • 1 can chopped green chilies, drained
    • 1/2 cup green tomatillo salsa
    • 1/2 cup red salsa

    Mix together then pour over the bean mixture:

    • juice of 3 limes
    • 1 teaspoon cumin
    • 1 teaspoon chili pepper
    • 1/4 cup olive oil
    • dash of Tabasco (optional)
  • Roasted Veggies

    • 2-4 red potatoes, cut in about 1 inch cubes
    • 1 zucchini, cut into cubes
    • 1 yellow squash, cut into cubes
    • 1 red onion, julienned
    • 4-6 shitake mushroom caps sliced
    • 4 cloves garlic, chopped
    • 1 tablespoon or oregano, minced
    • 3 tablespoons of sesame oil or olive oil
    • 2 teaspooons Pink salt

    Preheat oven to 425.  In a large skillet, mix entire ingredients and stir thoroughly, making sure veggies are coated well.  Put the skillet in the oven and cook for 20-30 minutes until lightly browned.

  • Roasted Green Beans

    From Chris Manley

    • Green Beans
    • Olive oil
    • Salt
    • Garlic powder

    Take fresh green beans, wash, trim ends and pat dry.  Place in a bowl with 1 tablespoon of olive oil and some salt, toss to coat.  Place on cookie sheet.  (You can put foil down as the undersides of the beans may brown where it touches the pan) and spread out.  Cook at 450 degrees for 10 minutes on one side.  Turn and roast for another 13 minutes and serve.  Half way through, put some garlic powder sprinkled on it before turning them over.

  • Red Potato Salad

    From Linda Clark, CNC

    • 4 medium red potatoes
    • 2 green onions
    • 1/3 cup red cabbage, diced
    • 1 tablespoon olive oil
    • 1 teaspoon red wine vinegar
    • lettuce leaves
    • pepper, (and sea salt to taste)

    Cook the washed whole potatoes in a large pot with enough water to cover until fork tender.  Cut the green onions, thinly.  After allowing the potatoes to cool, cut them into 1/2 inch cubes.  In a large bowl, mix the potatoes with green onions and cabbage.  Pour the vinegar into a small bowl, slowly whisk in the olive oil.  Drizzle over the potato mixture and toss to coat.  Eat 1/2 cut on a bed of lettuce.

  • Quinoa Salad, a Gluten-free version of Tabulah

    • 1/2 bunch parsley, leafy end chopped finely
    • 2 bunches green onions, chopped
    • 10 mint leaves (approx 1 cup) cut up
    • 1 1/2- 2 tomatoes, chopped
    • 2 cloves garlic, minced
    • Salt and pepper to taste
    • 1 1/2 cups Quinoa, cooked and cooled


    • 3 tablespoons of fresh lemon juice
    • 1/4 cup olive oil

    Cook Quinoa according to directions.  Let it cool completely.  Prepare vegetables, herbs and spices.  Mix into the Quinoa.  Add the dressing.  You may need to add more dressing due to the Quinoa absorbing the juice and oil.   Garnish with the top sprig of peppermint.  Keep refrigerated and serve cold.

  • Mom′s 15-Minute Tomato-Basil Sauce

    • One 28-ounce can strained tomatoes
    • ½ cup fresh basil leaves, torn
    • ¼ cup unsalted butter, cut into pieces
    • Salt

    In a medium saucepan, heat together the tomatoes, ¼ cup basil and butter over medium heat until the butter is melted; season with salt and simmer, stirring occasionally, for about 15 minutes. In the last 5 minutes of cooking, stir in the remaining ¼ cup basil.

    Makes: About 2 ½ cups