Bulgur Salad with Spicy Black Beans and Fresh Herbs
1 cup bulgur wheat ¼ cup unsalted, shelled sunflower seeds ¾ cup lemon juice ¼ cup of lemon oil or olive oil 1 cup fresh mint, leaves only 1 cup fresh curly parsley, leaves only 5-6 small to medium garlic cloves ½ teaspoon mustard powder ½ teaspoon Sandra’s Spice ¼ teaspoon fresh ground black pepper 2 cups baby spinach ¾ cup scallions finely chopped 1 8oz can organic spicy black beans (rinse and drain) ½ cup baby yellow tomatoes cut in half ½ cup red cabbage finely chopped (c
Watermelon Blackberry Sorbet
3 cups watermelon 1 cup blackberries 2 tablespoons agave ¼ cup lime juice 6 oz organic plain Greek yogurt ½ cup coconut water 1 tablespoon unsweetened coconut flakes In a blender add watermelon, agave, lime juice, Greek yogurt, coconut water and blend. Pour into a freezer safe sealed container and place in freezer until frozen. Just before serving, top with coconut flakes. Take out of the freezer 30 minutes before serving.
Portobello Mushroom Steak, Red Cabbage and Broccoli Rabe
1 sweet potato slice ¼ inch thick ¼ teaspoon cup olive oil ¼ teaspoon Sandra’s Spice ⅛ teaspoon Sea salt ¼ teaspoon Lea Perrins Worcestershire sauce apple cider vinegar 1 tablespoon molasses 1 teaspoon steak seasoning 4 large Portobello mushrooms 1 cup finely chopped red cabbage 1 teaspoon finely chopped garlic 2 brunches broccoli rabe ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ cup finely chopped parsley Pre-heat oven to 450. In a medium baking tray, cover with alumin
Exotic Shrimp Salad
1 cup vegenaise ¼ cup orange marmalade 1 tablespoon lime juice 1 teaspoon apple cider vinegar 3 teaspoons curry powder ¼ teaspoon turmeric ¼ teaspoon cumin ¼ teaspoon ginger ¼ teaspoon paprika 1 teaspoon garlic powder 1 teaspoon Sandra’s Spice 1 ½ lbs cooked medium shrimp (find in grocery frozen section) ¼ cup fennel finely chopped 2 cups arugula ¼ cup radicchio roughly chopped ¼ cup baby yellow tomatoes cut in halves ¼ cup chives roughly chopped ¼ cup cilantro roughly choppe
