Quinoa ("Keen-wa") Salad full of flayyy-vor

2 cups of sprouted quinoa (non-sprouted is fine, sprouted is "more better" for you)--rinse in fine mesh strainer
4 cups of filtered water (non filtered is fine, filtered is "more better"for you)

• bring water to a boil in a medium pan, add "keen-wa", stir once, bring back to a boil, turn down to simmer and cover, check in about 20 minutes---if needed, add more hot--hot water and if tasting firm, not too crunchy, fluff with a fork and place in a large bowl to begin salad prep

5 - 6 ears of corn-"decorn" the ears by slicing carefully with a searated knife after the corn has cooled **Char tip:  (nothing beats FRESH corn even in the winter--bring a large pot of water to a boil--husk and silk ((take the hair off the corn)), add to boiling water, let the corn come back to a boil, give the corn a turn to get all sides of the corn in boiling water, in 1 minute, remove the corn, drain & let cool)---in a pinch, use a bag of frozen corn that has been run under hot water & drained

1 bunch of green onions with majority of green tops, slivered

1 jalepeno, seeded unless you want the HEAT, chopped finely

1 bunch of cilantro, densely chopped

4 T of fresh tarragon, densely chopped ** Char tip:  (rinse and gently dry stalk and leaves--unless stalk of tarragon is thick--densely chop stalk and all---super amazing flavor--anise and all)

1 avocado, cut into small pieces** Char tip:  (slice slender strips with a paring knife before removing the skin-horizontally & vertically----carefully remove part of the skin on left or right side---slice through the middle of the avocado north to south and allow the piece to fall out, the bottom layer will release as you release the skin---it's life changing!!)

1 lemon, juiced

• add all the ingredients and gently toss to mix

Dressing:

1/4 c extra virgin olive oil**Char tip:  (first cold pressed "more better")

1 garlic clove, minced

2 T cider vinegar

1 T favorite mustard (I like Dijon)

1 tsp salt

• whisk until well blended

Add dressing small portion at a time to get desired wetness for the salad---may need to add more after it sits and melds the flavors!  

Add desired salt & pepper!!

Ok to serve immediately and even better if you can allow a few hours in the frig....retoss and add more dressing if needed.

ENJOY!!

variations:  add 1/4 c slivered or chopped fave nut, add 1/4 c dried cranberries, add 1 c arugula, add sliced grilled chicken.....honestly, anything goes!!  *experiment & have fun in the kitchen*

shared and created by Char

yellow split pea salad

• 1 Cup of yellow split-peas
• 2 Large tomatoes
• 2 Avocados
• 3 green onions or one medium white onion
• 1/2 cup of minced parsley leaves
• 1/4 cup of tahini
• 1/4 cup of yogurt or cashew cream (vegan style)
• 3 garlic cloves
• 1/4 cup of lemon juice
• 1/2 cup of olive oil
• A pinch of cumin, salt to taste, a pinch of paprika
• Optional:  Cabbage leaves to serve in
• Optional ingredients:  pine nuts or favorite nut, chopped celery

METHOD:

1. Soak the peas overnight  and cook the next day in a lot of water until done.
2. Dice the tomatoes and avocadoes and chop the green onions and parsley. Mash the garlic cloves in a mortar with a little salt.
3. In a small bowl, place the mashed garlic, tahini, yogurt, lemon juice and stir until smooth; add the olive oil and stir to combine well. Add the cumin and paprika and a dash of salt if needed and pour the dressing over the peas and veggies. Mix well and serve option to serve over cabbage leaves.

healing broth

Ingredients
4 carrots, chopped or 1 sweet potato, cubed
2 stalks of celery, roughly chopped
2  onions, sliced
1 cup parsley, finely chopped
1 cup of shiitake mushrooms, fresh or dried (optional)
2 tomatoes, chopped (optional) 
1 bulb of garlic (about 6-8 cloves), minced
1 inch of fresh ginger root
1 inch of fresh turmeric root
8 cups of water
Optional: Chili peppers or red pepper flakes 

Preparation
Place all the ingredients in a pot and bring to a gentle boil. Turn heat down to low and allow to simmer for about an hour. Strain and sip for a mineral rich, healing and restorative broth or leave the veggies in to enjoy as a light healing soup.

recipe from Medical Medium

spinach soup

Ingredients:
1 pint of grape tomatoes or 3 plum tomatoes
1 bag of baby spinach or 1 bunch of leafy spinach
1 stalk of celery
1 small clove of garlic
1 orange, squeezed
1-2 basil leaves or a few sprigs of cilantro
1/2 avocado 

Preparation:

1. Blend the tomatoes, celery, garlic and orange juice.

2. Add the spinach a handful at a time until well blended.

3. Lastly add the 1/2 avocado and herbs and blend until creamy and smooth.

4. Pour into a bowl and enjoy. This soup is best eaten soon after preparation.

recipe from Medical Medium 

jambalaya (sausage, chicken and or shrimp)

1 medium onion chopped
2-3 stalks of celery chopped
1 small green pepper chopped
2 cloves of garlic, chopped

1 T of avocado or EVOO

Add oil to a large pot, when oil is heated, add chopped veggies, & saute for 3 mins.

Add 1 lb of 1/2" sliced Andouille Sausage and brown

1 can chopped tomatoes with green chilies or jalapeno or Rotel

Add 2 cups chicken broth

Add 1 c brown long grain jasmine rice

2-3 tsp Tony Chachere's

Cover, simmer and cook for about 15 minutes

Add 1 lb of bite size uncooked chicken, cook another 10 minutes and taste.

If the rice is about tender, add 1 lb of shrimp near the end

Add 1/4 c chopped parsley after rice is tender

Serve immediately, add LA hot sauce as desired and ENJOY!

asparagus wrapped in prosciutto

asparagus sprigs
cream cheese
prosciutto

Preheat the oven to 375 degrees.

Break the asparagus at the end where it naturally breaks.  Clean and dry.  Carefully place a 4 inch piece of prosciutto on a cutting board.  Place a small amount of cream cheese in the middle of the piece of prosciutto.  Place the asparagus on the cream cheese and wrap it up in the prosciutto.  Place the wrapped up asparagus on a baking sheet.  Bake for about 8-12 minutes depending on the size of the asparagus sprig.  Serve immediately!

Grandma Thelma's Italian Sauce

2 lbs of ground beef or turkey

1 lb Italian sausage (hot)

3 cans tomato soup (10 ¾ ozs)

3 cans tomato sauce (29 ozs)

2 cans tomato paste (12 oz)

3 c water

½ tsp celery salt

½ tsp marjoram

½ tsp dried mustard

3 tsp oregano

½ tsp thyme

1 large clove of garlic

3 chopped onions (med)

½ lb pepperoni (chopped finely)

1 T worchershire sauce

1 T brown sugar (I generally skip this)

2 green peppers chopped

 1 pint chopped mushrooms

Salt to taste after a couple hours of cooking.

Mix, cover and bake at 325 degrees for 3 hours. (great for the crockpot or Dutch oven)

option:  pepper flakes to desired spiciness