Primavera Vegetables

2 medium zucchini, sliced
2 stalks celery, diagonally sliced
1 red pepper, seeded and cut into strips
1 yellow pepper, seeded and cut into strips
½ green pepper, seeded and cut into thin strips
1 ½ cup broccoli florets, fresh or frozen
2 Tbs. olive oil
3-4 garlic cloves, sliced
¾ cup fresh basil leaves or 3Tbsp. dried
1 cup flat leaf Italian parsley, slightly chopped
1 (15 oz.) can fire roasted or regular crushed or diced tomatoes
Salt and pepper to taste
Parmesan cheese (sprinkle sparingly if recommended)

Prepare all the vegetables. Heat pan or wok over high heat. Add olive oil and sliced garlic. Stir fry 1 to 2 minutes. Add zucchini, celery, and broccoli while constantly stirring just until vegetables soften approximately 6-7 minutes. Add the peppers, basil, parsley, salt, pepper, and entire can of tomatoes. Cover and reduce heat to medium high for 2-3 minutes.
Remove from heat and sprinkle with parmesan cheese. Serve as a side dish or top on fish, chicken, or cooked and shredded spaghetti squash.

Fresh Spring Rolls

2 romaine leaves, stems removed and cut in half lengthwise or 4 raw spring roll wraps
12 whole basil leaves
12 whole spearmint leaves
40 bean sprouts
½ avocado or meat of 1 young Thai coconut cut into thin strips (divided into 4)
½ lb. sunflower greens

Place the romaine halves (or spring rolls) on a cutting board. Close one end of each leaf. Place 4 basil leaves, 4 spearmint leaves, 10 bean sprouts, 1/4 of the reserved avocado or coconut, and 1/4 of the greens. Roll up the ingredients and place a toothpick through the middle to hold it together. Place the rolls upright on a plate. Enjoy!

Herb Salmon

4 salmon fillets, about 6 oz. each
4 Tbsp. fresh lemon juice
Celtic Sea Salt® and ground pepper
½ cup Dijon mustard
1 tsp. extra-virgin olive oil
3 Tbs. chopped fresh dill
3 Tbs. chopped fresh basil

Heat broiler with rack 4 inches from the heat. Rinse salmon and pat dry with paper towels. Place salmon on a broiler pan and drizzle 2 tablespoons of lemon juice over the top. Season with salt and pepper. Broil until salmon is just cooked but still moist, 8 to 9 minutes. Remove the salmon's skin. In a medium bowl, stir together the mustard, remaining 2 Tbsp. lemon juice, oil, dill, and basil. Spoon the sauce over the salmon and serve immediately.

Vinaigrette Dressing

1/3 cup olive or flax oil
1 Tbsp Dijon mustard
1/4 cup Balsamic Vinegar or Lemon Juice
1 clove Garlic, minced
1/4 cup Water
Herbs to taste

Mix all ingredients together and refrigerate in a sealed container. Let dressing sit out for a few minutes before using.

Apple Cider Vinaigrette

3 Tbs. organic apple cider vinegar
1/2 cup extra-virgin olive oil
1/4 tsp. Celtic Sea Salt®
1 tsp. oregano
1/8 tsp. freshly ground pepper

Mix all ingredients together and refrigerate in a sealed container. Let dressing sit out for a few minutes before using.

Garlic Flax Oil Dressing

2 cloves of organic garlic
1/8 tsp. Celtic Sea Salt®
Juice from half of a freshly squeezed lemon
¹⁄3 cup flax oil

Mash garlic cloves with Celtic Sea Salt®. Squeeze lemon juice into the mixture. Taste–if needed, add more salt, garlic, or juice. Add flax oil.  Mix all ingredients together and pour over salad.

Green Bean Salad

2 ¼ cup of green beans, cut in 2-inch pieces
2 ½ tsp. fresh lemon juice
½ tsp. fresh mint, minced
2 tsp. olive oil
½ tsp. dried dill
1 cup of celery, sliced diagonally in ¼-inch pieces
Sea salt
Freshly ground pepper
2 tsp. fresh parsley, chopped
1 ripe tomato, cut in wedges

Steam-cook green beans until crisp-tender. Run them under cold water to stop the cooking process; set aside. Combine lemon juice and mint; reserve. In a large skillet heat olive oil and stir-cook dill for 20 seconds. Add green beans, celery, and salt and pepper to taste; saute for 2 minutes. Transfer vegetables to a bowl, stir in the lemon/mint mixture and parsley; refrigerate. Before serving, garnish with tomato wedges.

Veggie Fajita Salad

1 Tbsp. Cumin
2 tsp. Chili Powder
Sea Salt and Ground Pepper to taste

Mix in small bowl together.

If you can have meat on your diet:
4 chicken breast cut into 1/2" strips - dip in mixture until coated.
1 Tbsp Extra Virgin Olive Oil - heat in skillet and saute chicken until almost done.

1 Tbsp. Fresh Lime Juice
1 Red Bell Pepper - julienned
1 Green Bell Pepper - julienned
1 small Zuchinni - julienned
1 small Yellow Crookneck Squash - julienned
1/2 pound fresh mushrooms - sliced
1 small onion - halved and sliced
1 medium carrot - julienned

Add to chicken and saute 5-7 minutes or til crisp-tender.  Enjoy as a topping on a big green salad, or just by itself!

Avocado Crunch

Cilantro - chopped
Avocado - diced
Red Onion - Chopped
Lemon - juice it fresh
Cherry Tomatoes - sliced
Garlic - pressed
Cayenne Pepper - to taste
Sea Salt - to taste

Mash it all together with a fork and enjoy!

Create Your Own "Main-Course Salad"

Decide the theme of your salad. What additions do you wish to put in your salad? What do you crave? How can you work that into your salad? What does your body need to stay balanced? Keep in mind that your finished product will not and should not look like an ordinary salad. Be creative. You’ll find a lot of satisfaction with this new mindset and new way of eating.

8 cups lettuce of your choice
2 cups spinach, watercress or other green
1 to 2 cups alfalfa or clover or sunflower or radish sprouts
2 cups raw vegetables such as:

sliced or cubed tomatoes
sliced cucumbers
shredded carrots
minced celery
cubed or sliced avocado
shredded red cabbage
sliced or minced onions
raw sliced mushrooms

Add assorted steamed vegetables such as:

Artichoke hearts
Asparagus
Beets
Broccoli
Carrots
Cauliflower
Corn
Peas
String beans
Yellow squash
Zucchini

Top with any dressing you like.  One suggestion is:

6 Tbs. extra-virgin olive oil
2 Tbs. lemon or lime juice
¼ teaspoon pressed garlic or garlic powder
1 ½ teaspoons tahini or ½ teaspoon Dijon-style mustard
2 Tbs. water, if using tahini
Ground rock salt, seasoned salt (NO MSG)
Freshly ground pepper (optional)

Variations for Main-Course Salad:

While keeping within your calorie guidelines, you can also add the following in moderation to your Main-Course Salad:

Potatoes, broiled, roasted, sautéed or steamed
Whole grains such as brown rice, couscous, quinoa, barley, millet
Beans
Olives
Sautéed onions and mushrooms
Sea vegetables, particularly nori
Sesame seeds
Sun-dried tomatoes
Sunflower seeds