Arugula & Watermelon Salad w/ Feta Cheese

This light and tasty salad will be a refreshing hit at any BBQ or Picnic!

 

INGREDIENTS

• 2 c. Watermelon cut in small chunks
• 1 bunch/pkg. Arugula
• 2 TBL. Goat Milk Feta, crumbled
• 1/2 red onion, sliced thin
• 1 small fennel bulb, sliced thin
• 2 TBL Toasted Pumpkin Seeds

 

DRESSING

• Juice from one Lemon
• 1 part Olive Oil
• 2 parts Rice Wine Vinegar
• 1 tsp. Agave Nectar
• 1 TBL Dijon Mustard

Put Arugula in a salad bowl and top with remaining ingredients.

Combine dressing ingredients together in a shaker bottle. Shake to combine and drizzle over salad. Toss lightly.

Wild Rice & Wheat Berry Salad w/ Red Grapes & Ruby Grapefruit Dressing

INGREDIENTS

• ½ c. wild rice, rinsed½ c. Spelt berries or wheat berries
• Sea Salt
• ½ c. chopped red onion
• ¼ c. fresh chives or scallions
• 1 c. Organic Red Grapes, halved or dried unsweetened, Cranberries
• ¼ c. chopped walnuts or pecans

 

DRESSING

• 1 tsp. cumin
• 1 garlic clove, crushed
• ½ tsp. sea salt
• Juice from 1 Ruby Red Grapefruit
• 3 TBL lime juice
• 2 tsp. Agave Nectar
• 1/3 c. Extra Virgin Olive Oil
• ¼ tsp. fresh ground pepper

Place rice and spelt or wheat berries in a saucepan and add water to cover by 2 inches. Cover, bring to boil, add pinch of sea salt. Lower heat and simmer rapidly, partially covered until grains are tender, about 30-40 minutes. Drain grains and place in a medium sized bowl.

Stir in onions, chives, walnuts or pecans & grapes

To make the dressing, combine all ingredients together in a small bowl or shaker bottle and whisk or shake to combine. Stir the dressing into the grains and let the salad sit for a few minutes to marry flavors. Serve warm or at room temperature.

Fresh Tomato, Basil & Zucchini Sauce over Brown Rice Rotelle

INGREDIENTS

• 2 TBL Extra Virgin Olive Oil
• 5 Vine Ripe tomatoes or Roma tomatoes, diced
• 1 large or 2 small zucchini, halved and cut into 1/2″ slices
• 5 garlic cloves, minced
• 1 red onion, diced
• 1 can Organic diced tomatoes with oregano & basil
• 1 bunch fresh basil
• Sea Salt & Pepper
• 1 lb. Brown Rice Pasta (Tinkyada brand is the best)

 

 

Sweet Potato Hummus

INGREDIENTS

• 1 pound sweet potatoes, washed
• 1 tsp. cumin powder
• 1 large lemon, juiced
• 1 tsp. sea salt
• Dash cayenne pepper (use more if you like spice)
• 3 tablespoons olive oil (more if necessary)
• 1 TBL. agave nectar
• 1-15 oz. can chick peas
• 2-3 tablespoons tahini*
• Pita slices, toasted, or bagel chips
• Fresh ground black pepper

Bake or microwave sweet potatoes until fully cooked. Allow the potatoes to cool, then remove the skins and discard them, retaining the flesh.

Add sweet potato to the food processor together with the lemon juice, cumin, salt, cayenne pepper, black pepper, agave, chick peas and tahini. Add Olive oil while blending. Blend until smooth and creamy. Add more oil if needed or a small amount of water if hummus is too thick.).

Drizzle hummus with Olive oil and sprinkle with Pumpkin seeds. Serve hummus with rice crackers or fresh veggies!