Watermelon and Arugula Salad
Watermelon and Arugula Salad 2 tablespoons extra-virgin olive oil 1 tablespoon aged balsamic vinegar 2 tablespoons pineapple juice Sea salt and pepper to taste Watermelon slices, seeds and rind removed 5 ounces arugula or rocket lettuce ¼ cup crumbled goat cheese In a mixing bowl, whisk together olive oil, balsamic
Tatsoi Sauté with Quinoa
Tatsoi Sauté with Quinoa 1 cup rinsed quinoa 2 cups water 2 tablespoons extra virgin coconut oil 1 sweet onion, julienne cut 1 red bell pepper, julienne cut 2 cups fresh tatsoi, chopped Salt and pepper to taste Bring water and quinoa to a boil. Cover and turn
Fennel & Farro Salad
Fennel & Farro Salad 1 cup farro, uncooked 3 cups water 1 tablespoon olive oil 1 bulb fennel, trimmed and sliced on the bias 1 red, orange or yellow bell pepper, seeded and thinly sliced 2 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar Sea
Signature Quinoa Salad
Signature Quinoa Salad 1 cup quinoa, rinsed 2 cups water 3 tbsp extra virgin olive oil 1 tbsp Spike ½ red onion or 3 scallions, diced 1 peeled cucumber, seeded and diced 3 Roma plum tomatoes, seeded and diced 1 ripe avocado, diced 5 leaves fresh basil, chopped Rinse quinoa
Grilled Sweet Potato and Thyme Hummus
Grilled Sweet Potato and Thyme Hummus 2 sweet potatoes, peeled and sliced into wedges 3 tablespoons extra-virgin olive oil, divided ½ teaspoon sea salt, divided 2 cloves of garlic, peeled 2 tablespoons sesame tahini 1 lemon, juiced ½ teaspoon cumin Pinch of cayenne pepper to taste Fresh cracked black