Original Recipes

Healthy Food

Vegetarian Salad

Spicy Oriental Noodle Salad

(365 calories per 80z. serving)

• thin brown rice noodles (1/2 pd.)

• thin shaved carrots (1 med.)

• julienne red yellow and green peppers (1/4 ea.)

• broccoli florets (1/4 bunch lightly blanched)

• cilantro leaves (12 leafs rough chopped)

• green onions (3 small onions chopped)

• sesame oil (2 tbsp)

• lime juice ( 3 limes squeezed)

• lime zest (zest of 3 limes)

• rice vinegar (1/3 cup)

• thai chilies (1 chili finely chopped)

• ginger root (fine chopped)

• garlic clove (fine chopped)

• tahini paste (2 tbsp)

• agave nectar (3 tbsp)

• sesame seeds (lightly sprinkled to garnish)

• micro greens (lightly garnish on top)

In a pot, boil off the brown rice noodles "al den-te" (still firm when bitten). Drain, cool, and place to the side.

In a small mixing bowl add: sesame oil, ginger, garlic, lime juice, lime zest, rice vinegar, tahini paste, agave nectar, and chilies then whisk together. Place to the side. 

In a large mixing bowl add: brown rice noodles, carrots, brocolli, red-yellow-greens peppers, cilantro, and green onions. Lightly drizzle liquid over mixture and toss until completely coated throughout. Arrange mixture in a mound on a serving platter and sprinkle sesame seeds then top with micro greens.

Bon Appetit!

Hor D'oeuvres/Appetizer

Grilled Brussels Sprouts Lemon anchovy aioli

(350 Calories per 80z. serving)

• brussels sprouts (20 sprouts)

• lemons (2 juice of lemons)

• lemon zest (2 lemons)

• anchovy (3 anchovies with oil)

• leaf parsley (12 leafs chopped)

• shallots (1 chopped)

• garlic (2 chopped)

• veganaise (3 tbsp)

• olive oil (3 tbsp)

• kosher salt (to taste)

• black pepper (to taste)

Remove loose leaves and trim rough ends of each brussels sprouts then cut in half moons.

Place brussels sprouts in a large mixing bowl add olive oil, shallots, parsley, kosher salt, black pepper. Mix together.

Set grill temperature at 375% and lightly brush the grill with oil when hot.

Place brussels sprouts cut side down on the grill and close the lids and cook for 3 minutes on each sides.

In a food processor add: olive oil, anchovy, parsley, shallots, veganaise, garlic, lemon juice, lemon zest, kosher salt, black pepper. Pulse to a smooth consistency. Place to the side.

Remove brussels sprouts from the grill and lightly drizzle on aioli. Toss and serve on a platter. Top with more aioli drizzle.

Bon Appetit!