Sweet Poppy Seed Kale Salad

1 bunch of organic dino kale, de-stemmed and sliced into ribbons
juice of 1 organic lemon
organic olive oil
pinch sea salt
3/4 cup organic green and red grapes, halved
1/8 cup organic pumpkin seeds
1 organic apple, cored and sliced
1 small container organic blueberries

Poppy Seed Dressing
1/4 cup organic olive oil
2 Tbsp organic apple cider vinegar
1 tsp organic Dijon mustard
1/2 organic shallot, diced
1 Tbsp organic poppy seeds
pinch sea salt
1 tsp organic honey


  1. In a large bowl, toss the kale with lemon juice, olive oil, and a pinch of salt. Massage the kale for 2 to 3 minutes.
  2. In a small bowl, whisk all poppy seed dressing ingredients together.
  3. Add the fruit and seeds to the kale. Gently toss the dressing into the salad.

Summer Taco Salad

1 bag Organic Girl romaine hearts
3 organic green onions, sliced
1 organic ripe tomato, chopped
15 oz. can organic black beans, rinsed and drained
1 cup organic fresh cilantro, chopped
1/2 cup organic fresh corn, sliced off the cob
Follow Your Heart Vegan Ranch dressing, to taste
1/2 cup El Nopalito Roasted Salsa
1-2 ripe organic avocadoes, diced
1 cup organic tortilla chips, slightly crumbled


  1. Chop lettuce into thin strips with a sharp knife and add to a large salad bowl.
  2. Add green onions, tomato, black beans, cilantro and corn and toss with a desired amount of salad dressing.
  3. Top with a half cup of salsa, avocado, and tortilla chips. Serve immediately.

Cucumber Melon Salad

3 cups organic Piel de sapo melon, diced to small cubes
2 cups organic fresh cucumber, diced to equal-sized cubes
juice and zest from 1 organic lime
1/4 cup organic onion, finely chopped
1/4 cup organic tomato, diced to small cubes
2 organic scallions, thinly sliced
1 bunch organic cilantro, coarsely chopped
pinch of salt
pinch of pepper
1 Tbsp. organic extra-virgin olive oil
1/2 organic jalapeno, seeds removed and chopped very finely


  1. Fold all the ingredients together in a serving bowl.
  2. Cover with plastic wrap and refrigerate at least two hours before serving, to let flavors incorporate. Serve alone, as a garnish for meats or as a dip with chips.

Serves 6

Nutrition information provided by Scripps
Cucumber Melon Salad nutrition

Creamy Mustard Blueberry Salad

Creamy Mustard Blueberry Salad

1 head of organic lettuce
1 small head of organic broccoli, lightly steamed
1 large or 2 small organic sweet potato
1 pint fresh organic blueberries
1/2 an organic cucumber
1/2 cup chopped organic onion
1 cup cherry or grape organic tomatoes
1 organic carrot

2 Tbsp. organic tahini
2 1/2 Tbsp. organic dijon mustard
2 dashes sea salt
3 Tbsp. organic white wine vinegar


  1. Preheat oven to 375°F.
  2. Wash and chop sweet potato into small cubes. Line baking sheet with parchment paper and place sweet potatoes flat (not touching each other) on the baking sheet. Bake for 30-40 minutes (the larger the cubes the longer they will take to cook).
  3. Start steaming your broccoli. While the sweet potatoes cook, chop lettuce, cucumber, onion and tomatoes. Add those to a large bowl along with broccoli and blueberries. Shred carrot and add that to the bowl.
  4. Next make the dressing by mixing all ingredients together in a small bowl or in your food processor. Pour dressing over salad and serve.

Compliments of
The Seasonal Diet

Raw Bounty Salad

1 head organic Go Green Agriculture butter lettuce, washed and roughly chopped
¼ cup organic sunflower sprouts, washed
¼ cup organic watercress, washed and roughly chopped
1 organic red bell pepper, julienned
1 organic carrot, chopped into matchsticks
1 organic English cucumber, chopped into 1” pieces
¼ cup organic Sunfood raw, spiced, and pitted Botija olives, roughly chopped
2 tablespoons raw sunflower seeds
1/2 cup raw organic tahini
1/2 cup fresh organic lemon juice
½ organic shallot, peeled and roughly chopped
1 clove organic garlic
1/2 teaspoon sea salt
1/4 cup water, or more for desired consistency


  1. Combine all salad ingredients to a large bowl.
  2. Add all dressing ingredients to a blender and blend until smooth and creamy. Add more water to thin, if desired.
  3. Gently incorporate the dressing into the salad. Serve immediately.

Zucchini Pasta with Pea Pesto

4 organic zucchini
1 pound organic shelled peas
1/4 cup Bella Vado organic avocado oil
1/4 cup fresh organic basil leaves
2 organic garlic cloves
2 tablespoons fresh organic lemon juice
Salt and Pepper, to taste
filtered water, as needed
1 organic red bell pepper, julienned
1/2 bunch organic asparagus, chopped into 1” pieces on the diagonal, ends discarded


  1. Using a julienne peeler or mandolin, make your zucchini noodles. Set aside in a large bowl.
  2. In a high speed blender or food processor, add the peas, avocado oil, garlic, basil, lemon juice, and salt and pepper to taste. Puree until smooth, adding water if needed.
  3. Pour the sauce over the noodles, scraping clean with a spatula. Add in the bell pepper and asparagus.
  4. Gently toss the noodles well to coat. Garnish with freshly ground pepper and serve.

Sesame Ginger Grilled Salmon

Serves 4

1 lb salmon fillets or 2 salmon steaks
1/4 cup organic olive oil
2 tablespoons organic rice vinegar
2 tablespoons organic honey
1 organic shallot, minced
2 teaspoons freshly grated organic ginger
1 clove minced organic garlic
2 tablespoons organic tamari
1/8 teaspoon fresh ground black pepper
1 tablespoon black sesame seeds
2 tablespoons olive oil (for grill surface)


  1. Combine marinade ingredients.
  2. Cover salmon with marinade and let stand at room temperature for 20 minutes. Flip salmon over after 10 minutes to marinade the salmon equally.
  3. Cook on uncovered grill, directly over medium coals for approximately 7 minutes each side. Baste with remaining marinade throughout grilling.

Nutrition information provided by Scripps
Sesame Grilled Salmon Nutrition

Grilled Peaches over Baby Spinach

Serves 4
4 ripe organic peaches, halved and pitted
4 tablespoons organic balsamic vinegar
4 tablespoons blue cheese crumbles
4 cups organic baby spinach
organic avocado oil
1/4 cup organic pistachios, roughly chopped
pinch of sea salt and organic black pepper


  1. Preheat grill to medium-high heat.
  2. Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over and cook for another 2 to 3 minutes.
  3. Transfer the peach halves to a plate. Drizzle with balsamic and sprinkle with blue cheese. Let the blue cheese melt for 3 minutes.
  4. Portion spinach to 4 serving plates. Drizzle with olive oil.
  5. Place 2 peach halves on top of spinach on each plate. Sprinkle with pistachios, salt, and pepper.

Nutrition information provided by Scripps
Grilled Peaches Nutrition

Veggie Sliders

1/2 cup organic brown rice
1 organic onion, diced small
3 large organic red beets (about 1 pound), diced small
3-4 cloves organic garlic, minced
1 can organic black beans, drained and rinsed
juice from 1/2 organic lemon
1 Tbsp. organic olive oil
2 Tbsp. organic parsley, minced
1 tsp organic coriander
1/2 tsp organic thyme
2 Tbsp. organic unbleached white flour
sea salt and fresh black pepper, to taste
sliced cheese (optional)
slider buns


  1. Bring a large amount of water to a boil. Add the rice and reduce heat to a simmer. Cook rice until it’s a little over-cooked, but still firm. This should take about 35-40 minutes. Drain the rice and set aside.
  2. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onion and reduce heat to medium. Cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Add the garlic and cook until it is fragrant, about 30 seconds.
  3. Pour the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, beet and onion mixture, lemon juice, olive oil, and all the spices. Stir to combine and taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until fully combined.
  4. Heat a cast-iron skillet over high heat. Add a few tablespoons of olive oil to completely coat the bottom of the pan. Once the oil is hot, shape the mixture into patties and add to the pan. The patties should begin to sizzle right away. Once all the patties are in the pan, reduce the heat to medium-high.
  5. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If the patties begin to break apart, just reshape them with a spatula. If you’re adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes.
  6. Build the veggie sliders on the buns and serve immediately.

BBQ-Chipotle Sliders

For the mushrooms:
2 Tbsp. organic olive oil
1 Tbsp. organic butter
12 oz. organic button mushrooms, chopped
1 medium organic shallot, finely diced
sea salt and freshly ground pepper, to taste
1 Tbsp. chopped fresh organic thyme leaves
2 Tbsp. chopped fresh organic parsley leaves

For the chipotle sauce:
1 cup organic Bbq sauce
2 Tbsp. pureed canned chipotle in adobo
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper

For the sliders:
1 lb. organic ground chuck
sea salt and freshly ground black pepper, to taste
2 Tbsp. organic olive oil
5 slices sharp cheddar cheese
fresh slider buns


  1. Sauté the mushrooms in olive oil, sea salt, black pepper and butter for a few minutes then add the shallots and continue to cook a few minutes longer. Remove from heat and add in chopped thyme and parsley. Set aside.
  2. Add Bbq sauce, chipotle peppers, sea salt and black pepper to blender and blend until mixed. Set aside.
  3. In a large bowl, mix ground chuck, sea salt, black pepper, olive oil together until all ingredients are mixed thoroughly. Form mixture into 5 patties.
  4. Place patties onto the grill for 3-4 minutes per side for a medium burger. Alternatively, if you are using an oven, bake the sliders @ 350° for about 8-10 minutes.
  5. Place cooked patties on the buns. Top with Bbq-chipotle sauce, cheddar cheese and sautéed mushrooms.