Honeycomb can be found at many farmer’s markets and organic food stores. You can replace the honeycomb with a drizzle of organic honey over the figs and raspberries.
- 2 green tea bags
- 2 brown or white sugar cubes
- 3 prunes, pitted
- 3 dates, pitted
- 2 figs, cut into quarters
- 1/4 cup raspberries
- 1/4 cup whole raw almonds
- Honeycomb, 1x3-inch piece, optional
Bring 2 cups of water to a boil and pour into a small teapot. Add tea bags and let steep for 7 minutes. Remove tea bags and stir in sugar cubes. Serve tea with prunes, dates, figs, raspberries, almonds, and honeycomb.Makes 2 servings.
Berries and yogurt with granola, mixed together for a delicious, healthy, and filling antioxidant breakfast. Enjoy!
- 1 cup plain yogurt
- 5 raspberries
- 5 blackberries
- 1/4 cup goji berries
- 1/3 cup granola
- 2 tablespoons honey
Place yogurt in a bowl and top with raspberries, blackberries, goji berries, and granola. Drizzle with honey and serve.Makes 1 serving.
What could be prettier than tuna on a bed of purple radicchio leaves and ruby red pomegranate seeds? Many stores carry pomegranate seeds in their fresh produce section. If seeding them yourself, wear an old shirt or an apron to protect your clothes, and rubber gloves to keep your hands from turning magenta. Use a plastic cutting board as pomegranates will stain wood. The pomegranate seeds can stain the grout on your counter, too.
- 1 medium pomegranate
- 1 (6 ounce) can chunk white tuna in water, drained
- 4 radicchio leaves
- 1/4 cup whole raw almonds
- 1 teaspoon chives, chopped
- Lemon wedge for garnish
Use a sharp knife to cut the pomegranate into two or three pieces. With the sea of ruby red seeds facing away from you, use your thumbs to push the pomegranate piece inside out, away from you, toward a bowl. Once the pomegranate is ‘popped-out,’ simply pick off the seeds.
Place radicchio leaves on a plate. Flake tuna with a fork and place on top of radicchio. Sprinkle with almonds, pomegranate seeds, and chives. Garnish with lemon wedge and serve.Makes 1 serving.
Enjoy a sensational tropical salsa and infuse your lamb with antioxidant-rich fruits and vegetables at the same time. Try halibut or any other mild white fish instead of lamb if you like. This recipe will make extra salsa so try the leftovers on top of an omelet with cottage cheese and toast. Yum!
- 1 rack of lamb
- 1 tablespoon olive oil
- Sea salt and freshly ground black pepper to taste
- 1/4 pineapple, peeled and diced
- 2 kiwis, peeled and diced
- 2 mangos, peeled, seeded and diced
- 1 small red bell pepper, diced
- 1 small red onion, diced
- 2 plum tomatoes, diced
- 2 tablespoons mint leaves, chopped
- 1 tablespoon cilantro, chopped, more or less to taste
- 2 cloves garlic, minced, optional
Preheat oven to 475°F. Slice rack of lamb into individual chops (2 bones per chop) and rub with olive oil. Sprinkle with salt and pepper and place on a baking sheet. Cook until nicely browned, about 7 minutes. Turn and cook for an additional 5 minutes, until other side is also browned. Remove from oven and cover with foil. Let lamb rest for 5 minutes before serving.
Meanwhile, make the salsa. Mix pineapple, kiwi, mango, bell pepper, onion, tomato, mint, and cilantro together. Season with salt and pepper. Add garlic if desired. To serve, spoon salsa over lamb.Makes 2 servings.
Use whatever grapes you like for this sweet treat. Concord grapes are my favorite but black, red, Muscat, globe, and flame grapes are all good too. Pop them in the freezer before you go to bed and overnight you’ll have created a great, healthy snack. Enjoy with a cup of mint tea to create a balance between the hot and cold temperatures to awaken your senses. These will last for weeks if placed in an airtight container after freezing, so make extra!
- 2 cups grapes, your favorite kind
- 1 mint tea bag
Rinse grapes and place in a bowl. Place bowl in the freezer for 2 hours or longer. Serve with a steaming hot cup of mint tea.Makes 1 serving.
This salad is so colorful it’s almost a shame to eat it! We want all the nutrients in the carrot skins so don’t peel them, just wash them well.
- 1 tablespoon balsamic vinegar
- Juice from 1 lemon
- 2 tablespoons olive oil
- 3 stalks rainbow chard
- 1 cup cherry tomatoes
- 1 cup yellow pear tomatoes
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 green pepper, sliced
- 1 orange pepper, sliced
- 8 figs, quartered
- 4 small carrots, preferably rainbow carrots, sliced
- 3 hearts of palm, sliced
Whisk together balsamic vinegar, lemon juice and olive oil until creamy. Set aside. Bring a medium pot of water to a boil. Place chard into boiling water for 30 seconds and remove. Rinse under cold water to keep it from over-cooking and to cool. Place in a medium bowl along with remaining ingredients and toss with dressing to coat. Serve immediately.Makes 4 servings.
Use whatever sprouts you like best to add to this colorful and delicious salad. Try radish or onion sprouts for a spicy bite. Or lentil, wheat, sunflower, pumpkin, or sunflower sprouts for a sweeter taste.
- 1 large pomegranate
- 3 tablespoons Dijon mustard, more or less to taste
- 3 tablespoons balsamic vinegar, more or less to taste
- 1/2 head red cabbage, shredded
- 6 hearts of palm, sliced into 1-inch pieces
- 1 cup water chestnuts, drained
- 1 cup sprouts
- Fresh ground black pepper, to taste
Use a sharp knife to cut the pomegranate into two or three pieces. With the sea of ruby red seeds facing away from you, use your thumbs to push the pomegranate piece inside out, away from you, toward a small bowl. Once the pomegranate is ‘popped-out,’ simply pick off the seeds.
Mix mustard and vinegar together in a small bowl until combined and set aside. Divide cabbage, hearts of palm, water chestnuts and sprouts among four salad plates. Drizzle with mustard mixture and sprinkle with pomegranate seeds. Garnish with black pepper and serve.Make 4 servings.
This omelet tastes as fabulous as it looks.
- 1 teaspoon plus
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon plus
- 1 tablespoons butter substitute (margarine, or similar)
- 1/4 cup red onion, diced
- 8 cherry tomatoes, cut in half
- 2 small heirloom tomatoes, chopped
- 2 artichoke hearts, chopped
- 2 cups baby spinach leaves
- 6 large egg whites, lightly beaten
- 4 large grapefruits, juiced
- 1 small loaf prepared corn bread
Heat 1 teaspoon olive oil and 1 tablespoon of butter substitute in a medium sauté pan over medium high heat. Add onion and sauté for 2 minutes. Add tomatoes, artichoke hearts, and spinach leaves and sauté for an additional minute. Remove from heat and set aside.
Heat remaining olive oil and butter substitute in a non-stick omelet pan over medium heat. When butter substitute and oil begins to sizzle add egg whites and cook without stirring until whites begin to set. Using a spatula, push cooked egg whites up to allow raw whites to run underneath. When whites have nearly set, spoon vegetables over half the omelet and fold remaining half up and over. Cover and remove from heat. Allow to sit for 3 minutes before serving. Serve with fresh squeezed grapefruit juice and corn bread.Makes 2 servings.
This is a delicious sight to behold, and has a sensationally flavorful taste. Chop one or two boysenberries and raspberries and stir into the pureed berry mixture to add texture and create a tart, melt-in-your-mouth sensation that will make your lips pucker up, so enjoy this antioxidant-rich recipe with someone special! This is definitely a romantic recipe for two.
- 1/3 cup water
- 2 (5 ounce) filets of salmon
- Sea salt and freshly ground black pepper to taste
- 20 blackberries, reserve 2 for garnish
- 20 raspberries
- 1/4 cup honey
- 6 leaves radicchio
Place water in a small sauté pan over high heat and bring to a boil. Place salmon in pan, sprinkle with salt and pepper, and cover tightly with a lid or with foil. Reduce heat to low and let cook for 10-12 minutes, until salmon is cooked through.
Meanwhile make the berry glaze by pureeing the blackberries, raspberries, and honey in a blender or small food processor until nearly smooth. Set aside.
Place radicchio on plates. Remove salmon from pan and place on top of radicchio. Pour berry glaze over salmon and garnish with whole or chopped remaining berries.Makes 2 servings.
This dessert is perfect to share. Make one large serving and serve with two spoons. Many stores sell chunks of fresh coconut meat. If you want to crack your own, Place a heavy-duty screwdriver into one of the “eyes” of the coconut and hit with a hammer to the drive screwdriver into the coconut, thus cracking the shell. Remove brown membrane with a vegetable peeler. Coconut will keep if refrigerated in an airtight container for up to a week or frozen for up to 3 months.
- 6 ounces prepared coconut sorbet
- 3 tablespoons fresh grated coconut
- 1/2 teaspoon cocoa powder
- 1 mint sprig
Scoop coconut sorbet into a bowl and sprinkle with coconut. Dust top of sorbet with cocoa powder and garnish with mint sprig.Makes 2 servings.