Farmers Market Quinoa Salad
Farmers Market Quinoa Salad 1 cup quinoa, rinsed 2 cups water 3 tbsp extra virgin olive oil 1/2 tsp Spike seasoning or sea salt and pepper to taste 1-2 Heirloom tomatoes, diced 1 peeled cucumber, seeded and diced 3 scallions, chopped 1 cup fresh arugula, rough chopped 1/2 cup
Spicy Watermelon Gazpacho
Spicy Watermelon Gazpacho 4-5 cups seedless watermelon flesh, rough chopped 2 ripe garden tomatoes, quartered and rough chopped 1 English cucumber, peeled and rough chopped 1 Serrano pepper, seeded and rough chopped 1 lime, juiced 1 teaspoon freshly grated ginger ½ cup fresh cilantro leaves 5 fresh basil leaves ¼
Baby Arugula Salad with Quinoa Croquettes
Baby Arugula Salad with Quinoa Croquettes 1 cup quinoa, rinsed 2 cups water 8 ounces fresh goat cheese, crumbled 3 scallions, finely chopped 2 tablespoons fresh chopped flat leaf parsley 1/4 teaspoon sea salt Fresh cracked black pepper to taste 3 tablespoons avocado oil For salad: 5 ounces baby
Ajo Blanco “White Gazpacho” Soup
Ajo Blanco “White Gazpacho” Soup 2 cups cubed white bread, crusts removed 1 1/2 cups cold water, divided ½ cup Marcona almonds 2 cloves peeled garlic 1 English cucumber, peeled and chopped 1 cup green grapes 2 tablespoons extra-virgin olive oil 2 teaspoons apple cider vinegar 1 teaspoon sea
Creamy Garlic Herb Cashew Cheese
Creamy Garlic Herb Cashew Cheese 2 cloves garlic, peeled 1 cup raw cashews, soaked, drained and rinsed 1 fresh lemon, squeezed 5 fresh basil leaves 1 teaspoon fresh chopped rosemary 1 teaspoon fresh chopped thyme 1/4 teaspoon sea salt Freshly ground black pepper to taste 1/4 teaspoon red pepper