Greek Salad with Asparagus

1/2 cucumber sliced into quarter wedges
Small portion of diced red onion
Handful of spinach (steamed optional)
8 spears of sliced asparagus
Sprinkle with feta cheese

Dressing: Raspberry vinaigrette

Peas, Beans, Avocado & Brown Rice

1/2 cup green peas soft
1/3 cup kidney beans
1 avocado sliced thinly
1 cup brown rice warm or cold to your preference

Marinade peas and beans in soy sauce, hot sauce and basil.  Use portions to taste based on preference.
Add in avocado slices once rice is cooked and settled as well as peas beans, and marinade.
Accompany with sour cream on the side if desired.

Dill-icious Dressing

Soft tofu  (approx 1 slice from a block)
1/2 teaspoon rice vinegar
1/2 teaspoon wasabi 
Handful of fresh dill
Spoonful of Dijon Mustard
1 tspn Olive Oil
Small portion of minced onion
Minced garlic 1 tspn
Minimal amount of mashed apple to taste

Thai Peanut Dressing

1/2 inch freshly sliced ginger
Minced garlic 1 tspn
Carrot Juice
Rice Vinegar
1 spoonful of organic peanut butter
1/2 fresh lemon squeezed
1 tspn soy sauce
1/2 tspn hot sauce

Place all ingredients in blender.  Use ingredients portion to taste as desired.

Black Bean Veggie Burgers

1 can black beans,
½ red pepper, cut into 2 inch pieces
½ red onion diced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon  hot sauce
½ cup bread crumbs (home made or store bought)
1 clove garlic

Preheat oven to 375 degrees and lightly oil a baking sheet.

Mash black beans with a fork until thick and pasty.
Blend pepper, onion, and garlic and beans chili powder, cumin, and  hot sauce.
Mix in bread crumbs black beans afterwards in blender with all other ingredients.

Place patties on baking sheet, and bake about 10 minutes on each side.

Serve on a bun with desired toppings such as bbq sauce, cheese (optional), mustard, hot sauce, purslane, endive and tahini.

Spinach Pecans and Sweet Potato Salad

8 ounces raw baby spinach, washed and dried
¼ cup olive oil
¾ cup whole raw pecans
1 teaspoon salt (optional)
1 teaspoon paprika
1 medium sweet potato, peeled and cut into medium wedges
1 teaspoon packed light brown sugar
¾ teaspoon hot mustard


Set aside spinach.  Roast pecans with olive oil and paprika.

Cook sweet potato, salt, sugar and hot mustard for approx ten minutes in frying pan.

Mix all ingredients together and serve.

Asparagus Blankets Wrapped in Puffed Pastry

Boil approx 12 asparagus spears until almost tender.  Let cool and sit for 10 mins.
Wrap asparagus once cooled with puffed pastry and cook in oven at 350 degrees until pastry is golden.

Olives, Fennel and Spread

Assorted olives
2 fennel bulbs
Olive Oil
Balsamic Vinegar
1/2 cup lemon juice from fresh lemons
2 celery stalks
1 clove garlic minced
1/2 cup white and navy beans
Crusty bread or sweet potato

Steam or boil fennel for approx 8 mins until tender, remove and then brush fennel with olive oil. Charr  on both sides for approx 15 mins. adding a pinch of balsamic vinegar to taste afterwards.  Surround fennel on plate with assorted olives.

Spread: In a blender place 1/2 cup lemon juice, two celery stalks chopped, garlic and white and navy beans until desired consistency.

Serve with crusty bread or cooked sweet potato

Cous Cous with Peanut Curry Tahini Sauce

1 cup cous cous
1 cup raw asparagus cut into small bits
1/2 cup walnuts
1/2 cup boiled potatoes (white or red)
1/2 raw red onion
1/2 cup raw red peppers cut into small cubes


Let cous cous sit once prepared and toss with all other ingredients.
Prepare with drizzling Peanut Curry Tahini Sauce overtop.

Spicy Kimchi and Vegetables

Bock choy
Cabbage
Bean sprouts
Roasted rapinni
1 clove fresh garlic
Squeeze of fresh lemon
Firm tofu cut into cubes and marinated for 1 1/.2 in hot sauce & soy sauce
Sprinkle home made spicy kimchi and seaweed on top

Citrus ginger sauce