Twice Cooked Pesto Breasts

For all those chicken breast lovers that are looking for a new way to prepare it, try this.

Rub down your breasts (I mean the chicken's) with whatever seasoning U love.

Twice Cooked Pesto Breasts

Saute them in a little olive oil till golden on both sides.

(Meanwhile heat your oven to 375 degrees.)

Add some white wine to your pan.

(If you can put it directly in the oven, if not, transfer, and then add the wine) Cover each breast with a hefty spread of pesto

(u can make your own, or Costco offers a very savory one.) If you don't have wine try chicken broth.

Bake until your food thermometer registers 165 degrees.

(It takes about 20 minutes.)

Remove from oven, let rest, and then slice over rice.

(Jasmine is lovely, but brown rice will be more healthy.)

(A carrot/cabbage slaw with slivered almonds and apple cider vinegar goes nice with this dish.)

Enjoy!

PS: If you want to save yourself a lot of time, keep a jar of pesto in your fridge at all times. It's great for adding flavor and moisture to almost anything. Plus, it's a pretty healthy topping!

Add Orange Juice!

I have to let you in on a little secret about making salad dressing. Since vinegar's are so tart you usually have to add quite a bit of oil to balance them out. In fact, the recommended amount is at least 1/3 cup of vinegar to 2/3 cup oil. However, I have found that if you add orange juice (freshly squeezed is best) to your dressing it mellows it out so you don't need nearly that much oil. Plus it gives it a nice, sweet, zesty flavor, and lot's of vitamins. Don't forget to zest you're oranges before you squeeze for even more flavor. Keep it fresh. Keep it organic! (As much as you can afford.) And add LOT'S OF LOVE!

Chewy Frutti-Fruit Salad with a Twist!

I composed a fruit salad today that had a chewy twist so I called it Chewy Frutti. I wanted to make a fruit salad with a little more texture and flavor....so I added Forbidden rice (or black rice), celery, mint and a raspberry-orange dressing, and it was quite refreshing! If you haven't experienced the pleasure of "Forbidden" rice you have to try it. It's a jet-black short grain rice that's very chewy and aromatic. I like to keep some extra cooked up in my fridge. If I come home very hungry and there's no time to make a meal I poach a couple of eggs and put them over black rice, maybe add some reach veggies on the side, and I'm ready to go. Healthy meal in 5 minutes.

Chewy Frutti

2 cups of black rice

(cook in water with a little salt, add part juice if you have. The measurements for this rice are usually 1 cup rice to 1 3/4 water. Cook and set aside to cool.)

About 1 pound of green grapes (split down the middle)

3 pink lady apples (thin slices)

A cup or two of sliced celery

1 cup toasted cashews (rough chop)

a few sprigs of mint (chopped)

Dressing:

1 cup of light raspberry dressing (we sell one at Organic Harvest)

The juice of two oranges

1 TB lemon extract

Mix all ingredients together and you're ready to go. Taste test first. This is very important! If you don't like it add more dressing or a little cinnamon, and LOT'S OF LOVE!

Queen Smoothie

I have to tell you about my favorite smoothie! I "developed" this smoothie after finding it difficult to break for lunch while at work. I wanted a smoothie that could replace a meal with sufficient calories and protein, plus I was looking for an extra boost of energy to keep me going when I'm bouncing around on my feet for 8 hours. This smoothie is very flavorful and satisfying (keeps me for several hours), plus it's got greens, fruit, protiens, omegas and a host of other nutrients...and water! You don't have to follow this exact recipe as I know it's a little lengthy, even if you just get the cultured coconut milk, and the fruits and veggies, you'll be doing great!

Queen Smoothie

1 cup cultured coconut milk (it comes in the same bottles as kefir and is also called coconut kefir. It lowers blood sugar levels, regulates blood pressure, helps digestion and the immune system, lowers LDL levels and so much more!)

1/2 to 1 apple (gives texture, plus apple is a healthy fruit high in fiber)

1 orange (peel and throw the whole thing in)

1/2 cup of any other fruit or berry you have available (try and use organic)

1 handful of spinach

1 TB of ground flax (nice texture, and no, it doesn't ruin the flavor of your smoothie)

1 tsp Spirulina (optional, a green algae that is known to boost immune system and energy levels, also a natural detoxifier) (Look it up on the internet as the list goes on...

1 TB agave nectar (optional, you can use stevia or no sweetener if you're trying to cut your sugars)

1 one inch piece of peeled ginger (optional, but I like the flavor it adds it B vitamins, anti-inflammatory)

1 TB of a vegan protein ( I love VEGN-Complete While Food Health Optimizer, berry flavor. It's like having a multi-vitamin in your shake.)

A couple of cups of ice

Enjoy! And tell me if you like it. The Spirulina can have a little but of an "ocean" taste, but when it's mix with all these other things I hardly notice it.

Quinoa Parfaits

Back again! Our Quinoa Parfaits are a big hit so I wanted to give U that recipe. I came up with this idea cause sometimes I don't want a savory meal I just want something sweet, but that will fill my tummy, cause if it doesn't fill my tummy I'll keep eating more. I know a lot of people do cereal when they have that craving (semi-sweet and satisfying), but I discovered that yogurt over quinoa, with fruit, was pretty amazing. When I found out about cultured coconut as a substitute for yogurt I was pleasantly surprised. Here's the dealeo: Cultured coconut milk is now sold in little tubs just like yogurt. It has all the active enzymes, plus the nutritional value of coconut milk and coconut water. (U've got to look it up on the internet...amazing stuff! Once U read it there will be no turning back. I know have a cup of cultured coconut milk kefir every day.) This recipe soothes the sweet tooth while giving the body a ton of nutrients AND filling the tummy. Yeah!

Quinoa Parfaits

2 cups of quinoa (cook in 4 cups of coconut water, I like the kind that's mixed with pine apple juice as it adds extra flavor and a little sweetness)

let it cool, then mix with dried cranberries (raisins or cherries) and slivered almonds and top with:

cultured coconut and any fresh fruit that you like (berries are awesome!)

We offer cultured coconut at Organic Harvest so U should be able to find it in most healthfood stores. I usually use at least 2 of the large tubs of cultured coconut milk for this recipe which provides about 9 meal size portions, and would probably be double that if you're just serving it as a dessert.

Creamy Quinoa Salad

Creamy Quinoa Salad

The next recipe I'm "sharing", which was a hit today at Organic Harvest is Creamy Quinoa. I used to prepare this salad with couscous, so if you don't mind the gluten, couscous is great, but for those that have to go gluten free I adapted it. This recipe serves a meal size portion to about 12, so feel free to reduce for smaller groups. If you make extra, no worries, it keeps well. Quinoa is a complete protein, so your getting your protein and veggies with this dish.

Cream Quinoa (Ku-ee-no-a)

2 cups of quinoa (cook in 4 cups of veggie broth with a little coconut oil for best results)

several handfuls of baby spinach (squeeze together and finely slice)

1/2 red onion (fine dice)

1 cup sliced almonds (toasted, or use the tamari (mucho flavor) almonds from the bulk area in Organic Harvest)

2 medium cucumbers (peeled and finely sliced)

1 cup dried cherries (no additives, chopped)

1 large can of organic chick peas (rinsed and drained)

handful of fresh parsley (fine dice)

Dressing:

Mango-Poppy seed dressing (Organic Harvest Carries it. I use a whole bottle for this recipe. If you don't have it, just use the recipe below, add red wine vinegar and olive oil)

add:

juice of one orange

juice of one lemon

cumin (teaspoon)

garlic powder (teaspoon)

coriander (teaspoon)

salt (to taste)

red pepper flakes (several pinches)

I'm signing off for today! It's been a great day, but I've been cooking all day and I want to sit by the pool and watch my boys play, with a cup of Prosecco.

Greens and Things

New Resolution! First recipe: Greens and Things

As I work at Organic Harvest I continue to get requests for the recipes of the dishes that fill our deli case. Although I love to share recipes I haven't been prepared to give'm out as I usually use what is available-add of little of this and a little of that-and after creating several new recipes daily I find it hard to remember what I put in each one. I have resolved to start recording my creations and will begin by offering you the recipe of one of my favorite salads, GREENS AND THINGS! What's amazing about this salad is that it is packed with so many nutrients that it's a complete meal all in itself, while at the same time it's versatile enough that it can be put over a green salad or completed with a piece of sauteed fish or chicken. You'll have to bare with me as my measurements may not be exact, but since it's just a salad I think we can play around with this recipe and still do fine.

GREENS and THINGS

Forbidden rice (1 bag 15 0z)

spinach (several handfuls, thin slice)

peas (1 frozen bag)

artichokes (drained, one small jar or can)

roasted red peppers (about 2 large, fresh or from a jar)

cranberries (organic, no additives,1 cup)

pecans (1 cup, rough chop)

spring onion (a few, fine slice)

Dressing

juice of 1 orange

1/4 cup of balsamic

garlic powder (dash)

parsley (couple of tablespoons)

cumin (several dashes)

salt (to taste)

olive oil (just enough to balance out flavors)