by Cathy Vogt | Nov 2, 2015 | Recipes, Salads & Sides
Prep Time: 15 minutes | Cook Time: 3-4 hours These tomatoes do not last in my house, we eat them right off of the pan. But if you do have any left over, use them in pasta salad recipes, as a topping for simple baked fish dish with a drizzle of olive oil and chopped...
by Cathy Vogt | Nov 2, 2015 | Recipes, Salads & Sides
Did you know: Kale is a great source of fiber, assists in healing the liver and immune system . Kale is an exceptional source of chlorophyll which strengthens the blood, high in calcium, iron and vitamins A & C. Ingredients 1 large bunch- kale, remove large stems...
by Cathy Vogt | Nov 2, 2015 | Recipes, Salads & Sides
Prep Time: 30 minutes | Cook Time: 15 minutes | Serves: 4 This salad keeps well in the refrigerator for a few weeks. Try serving some of this salad with dressing tossed into leftover cooked rice with some lentils or cannellini beans for a lovely entrée salad on top of...
by Cathy Vogt | Nov 2, 2015 | Recipes, Salads & Sides
Serves: 6 Ingredients 1 lb. cucumbers, peeled if the skins are tough and sliced very thin ½ cup radishes, sliced very thin 1 tsp. sea salt ¼ cup Arame, soaked for 10 minutes in cold water 1 each red onion, thinly sliced ½ cup fresh cilantro chopped 2 Tbsp lemon...
by Cathy Vogt | Oct 7, 2015 | Recipes, Salads & Sides
Prep Time: 20 minutes | Cook Time: 40 minutes | Serves: 6 Done while the beets are warm as they will absorb more of the flavors. Beets can be refrigerated until ready to be used. Vegetarian, Gluten Free, Sugar Free and Dairy Free Ingredients 2 bunches beets, fresh...
by Cathy Vogt | Oct 7, 2015 | Dressings & Spreads, Recipes, Salads & Sides
Prep Time: 30 minutes | Cook Time: 0 | Serves: 8 Serve pate with a variety of whole grain crackers, tortilla chips or as a layer in a wrapped sandwich with sprouts, grated carrots, cucumbers, lettuce or other veggies. Vegetarian and Dairy Free Ingredients 1 Tbsp-...
