Artichokes are great for immunity as they are loaded with folic acid, fiber, Vitamin C and potassium. This is a lighter and more heart healthy version than most dips that contain mayonnaise and other saturated fats.

Serve this with a big platter of immune boosting veggies that everyone will enjoy i.e. carrot sticks, grape tomatoes, cucumber, red peppers, broccoli and lightly steamed green beans.

Yields 2 cups

1 14-oz. canned artichoke hearts, drained

2 T. olive oil

1/8 cup Parmesan cheese, grated

1/2 box of frozen spinach

Juice of ½ lemon

Combine all ingredients in a blender or food processor and puree until well blended.

Serves 10

Ingredients:

2 teaspoons Grapeseed oil
1 cup Leeks, chopped, white and pale green parts only
1 cup Red pepper, chopped
8 Eggs
¾ cup Goat cheese, feta
½ teaspoon Sea salt
½ teaspoon Pepper

Saute leeks in oil until soft. Add peppers, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Put entire skillet in the oven and broil until frittata is puffed. Cut into wedges and serve. This is also great cold as a quick, portable breakfast on the way to work.

Ingredients:

Crust:

1/2 cup shelled pistachios – unsalted

10-12 whole pitted dates

pinch of salt

1 Tablespoon cinnamon

Put all ingredients in a food processor or blender and process until crumbly.  Press mixture into a pie dish/pan and set aside.

Filling:

6 large peaches – sliced

1/2 cup rolled oats

1/2 cup raisins

2 teaspoons cinnamon

Topping:

1/2 cup whole flakes of coconut

Cinnamon sugar

Blend half of the sliced peaches with the raisins, oats and cinnamon in a food processor or blender. Pour into a bowl and add the sliced peaches. Mix well. Pour peach mixture onto pie crust and spread evenly. Top with whole flakes of coconut and a light sprinkling of cinnamon sugar (optional). Serve chilled.

Makes 2 drinks

Ingredients:

1 fresh kiwi – peeled and cut into quarters

5 fresh mint leaves

1-2 teaspoons raw sugar

3-4 ice cubes

1 cup soda water

Directions:

Put the kiwi, mint and sugar in a cocktail shaker or glass jar. Mash the ingredients together with a muddling utensil, wooden juicer, or the bottom of a wooden spoon. When all the ingredients are well pulverized, add the ice and the soda water to the mixture. Shake gently. Pour out the liquid into a fun cocktail glass using the strainer in the cocktail shaker or a hand held strainer if you used the glass jar.  Or, you can add the mash to the drink and serve it in a mojito glass if preferred.  Serve chilled and enjoy!

This is a fun and light fritter that can be served warm as a side dish, or at room temp as an appetizer or picnic finger-food.  I used PopChips instead of flour or breadcrumbs to make it light and gluten-free. It’s also dairy and egg –free, so  wonderful option for anyone with food intolerances. My kids LOVE these!

Yields 12 fritters

Ingredients:

3 medium zucchini

1 cup plain PopChips – ground to a fine powder

1 Tablespoon grapeseed oil

Cut the zucchini in half width-wise. Take each half and shred lengthwise with a cheese grater.  Put shredded zucchini between paper towels to soak up all the excess liquid. Put the zucchini in a bowl and toss with the ground PopChips until well coated. Add the grapeseed oil to the zucchini and mix well with your hands until everything sticks together. Add more oil or ground PopChips as needed.  Form the zucchini mixture into balls (about the size of an apricot or small tangerine), and then flatten into a patty.  Cook in a non-stick skillet over medium-high heat until both sides are golden brown. Set the cooked fritters on paper towels to absorb any leftover oil.  They will become more crispy after they’ve cooled.  Enjoy!

This is a wonderful BBQ sauce that we made for our Mother’s Day brunch. It is a perfect compliment to Memorial Day gatherings as it can be used a varieties of ways depending on your palate. We poured it over pulled pork, but you could use it to baste chicken or we’ve even used it to glaze grilled salmon. This is especially tasty drizzled over grilled vegetables such as red and yellow onion, yams, zucchini and eggplant.

Ingredients:

Yields 6 cups

2 cups ketchup – using natural or organic brands w/natural sweeteners
1 cup water (add extra as needed for desired consistency)
1/2 cup apple cider vinegar
4 Tablespoons honey
4 Tablespoons Sucanat or brown sugar
1 Tablespoon grapeseed oil
2 – 3 cloves garlic
1 large shallot or small onion
1/2 teaspoon salt
1/2 teaspoon pepper
Spices of your choice – see note below

Mince the garlic and shallot / onion, and saute in oil until softened. Add in all remaining ingredients. Simmer for 60 – 90 minutes over low-medium heat, until desired thickness is achieved.

Note: this is a good base to start with. Adding spices at this point will do wonders – chili powder, rosemary, paprika, fajita seasoning blend . . . any of the stronger flavors will shine through nicely.

Directions:

Melt chips and peanut butter in microwave stirring every 10 sec. (to prevent scorching). Add PopChips and cashews.

Drop by spoonfuls onto wax paper lined cookie sheet. Store in refrigerator and serve cold.

Servings/Yield: 4 servings

Ingredients:

4-6 cups Kale, mid-ribs removed, leaves chopped
1 Lemon , juiced
pinch Sea salt
pinch White pepper
½ cup Olive oil
3 tablespoons Miso paste, white
2 tablespoons Honey
½ cup Brown Rice Vinegar

1/4 cup raw cashews (optional)

Directions:

Put chopped kale in a large mixing bowl and toss with lemon juice, salt and pepper, and optional cashews.

For Miso Dressing:

Put all ingredients in blender or Magic Bullet and blend until creamy. Pour over kale and toss well. Let sit at room temperature to allow the flavors to mix well with the kale.

This is not your average bowl of rice! I just tried red rice and found the flavor to be naturally floral with a hint of citrus.  I’m always looking for whole grains that can serve as a main meal or side dish, and look for ways to enhance it with healthy protein, dietary fat and spices.  This is a super easy recipe that is best served chilled, but can also be a warm, winter meal.

Serves 8

Ingredients:

3 cups cooked red rice – follow the packaging

1 cup cooked Edamame (soybeans) – shelled

1/4-1/2 cup sunflower seeds – shelled – raw or roasted

1/2 cup raisins

2-3 Tablespoons low-sodium, wheat-free Tamari

1 tangerine – juiced

Dash of sea salt (optional)

This is so easy.  Mix all the ingredients together in a big bowl, stir and chill for 3-4 hours or overnight to blend flavors.  You can also add any leftover veggies you desire – suggestions include cooked kale, broccoli, bok choy or roasted yams.  Add more Tamari or tangerine juice as needed. I like to taste of hint of the sauce so that I can fully experience each, individual ingredient, but feel free to add more.  Wholesome goodness in every bite!