Cilantro Black Bean Bowl

Serves 2

2 cups organic green cabbage, finely shredded
3 stalks organic green onion, finely chopped
1 organic red bell pepper, thinly sliced
½ cup organic cilantro, chopped
½ cup frozen organic corn, thawed
½ tbsp. organic olive oil
Juice of 1 small organic lime
1 tsp. organic dried oregano
½ tsp. organic ground cumin
1 clove organic garlic, very finely minced
¼ tsp. sea salt
½ tsp. organic ground black pepper
½ can organic black beans, rinsed
¼ cup organic fresh salsa
3 oz. organic goat chevre


  1. In a large bowl, toss the green cabbage, onion, red bell pepper, cilantro, and corn with the olive oil.
  2. In a small bowl mix lime juice, oregano, cumin, garlic, salt, and pepper then drizzle over salad and toss well.
  3. Divide cabbage mixture between two salad bowls and layer black beans and salsa on top. Garnish with chevre and fresh cilantro.

Sweet Tahini Salad

1 head organic lettuce, chopped
1 organic pomegranate, seeds only
1 organic bell pepper, chopped
¼ cup organic red onion, chopped
1 organic tomato, chopped
¼ cup organic mint leaves, chopped
1/4 cup organic tahini
1 tbsp. organic chickpea miso
1 tbsp. organic lemon juice
1 tsp. organic sugar
1/4 cup or more warm filtered water
Sea salt and organic pepper to taste


  1. Place all salad ingredients in a large bowl and stir well.
  2. Mix together dressing ingredients in a small glass bowl.
  3. Serve salad with a little dressing. Store leftovers in the refrigerator, but keep salad and dressing apart until ready to serve.

Compliments of
The Seasonal Diet

Holiday Wheat Berry Salad

Serves 6

3 cups cooked organic wheat berries
1/2 cup chopped organic dried currants or cranberries
1/4 chopped organic pecans
1/3 cup chopped organic green onions
1/3 cup finely chopped organic celery
1 tbsp. finely chopped organic mint
1 tsp. organic honey
1 tbsp. organic olive oil
1 tsp. seasoned rice vinegar
1/2 tsp. organic ground black pepper


  1. Combine all ingredients in a large bowl and chill until ready to serve.

Nutrition information provided by Scripps
Wheatberry Nutrition

Easy Taco Salad

Serves 2
1 cup organic romaine lettuce
1/2 cup canned organic black beans, rinsed and drained
1/2 cup organic fresh corn, sliced off the cob
1/2 tsp. taco seasoning
1 organic green onion, thinly sliced
1 organic ripe tomato, diced
1/4 cup organic fresh cilantro, de-stemmed and chopped
1/2 cup organic salsa
1/2 ripe organic avocado, diced
2 tsp. fat free organic sour cream or Greek yogurt


  1. Chop lettuce into thin strips with a sharp knife and divide between two salad bowls.
  2. In a small bowl, toss together the beans, corn, and taco seasoning. Sprinkle this mixture over the lettuce.
  3. Add green onion, tomato, and cilantro. Top with salsa, avocado, and sour cream.

Optional: Add chicken or beef for more protein. This is a great way to use leftovers from a previous meal.

Sweet Potato Kale Breakfast Burritos with Chipotle Crema

Serves 4
1 tablespoon, plus 1 teaspoon organic coconut oil
2 1/2 cups peeled and cubed organic sweet potato
1/2 organic red bell pepper, halved and sliced
1/2 cup diced organic yellow onion
1 teaspoon organic ground cumin
2 cloves organic garlic, minced
Sea salt and pepper, to taste
1 cup roughly chopped organic kale
6 organic eggs
1/4 cup organic cilantro, chopped
1/2 cup organic shredded cheese
Chipotle Crema (see recipe below), to taste
4 flour or brown rice tortillas


  1. Melt one tablespoon coconut oil in a large skillet over medium heat.
  2. Stir in sweet potato, bell pepper, onion, cumin, garlic, and a pinch of sea salt and pepper. Cook, stirring occasionally for about 5 minutes, or until the onions begin to caramelize.
  3. Gently stir in kale and cook until potatoes are cooked through, about 8 minutes.
  4. Meanwhile, in a separate pan, melt one teaspoon coconut oil over medium heat. Scramble eggs, stirring occasionally, until desired doneness is reached.
  5. Lay tortillas out and divide eggs and kale mixture among all 4 tortillas. Top with cilantro, shredded cheese, and Chipotle Crema.
  6. Roll up burritos and serve immediately.

Chipotle Crema

6 oz. organic nonfat Greek yogurt
1 tablespoon chipotle sauce (see recipe below), or more if desired
1/2 teaspoon organic ground cumin


  1. Combine all ingredients in a small bowl.
  2. Chill until ready to serve.

Chipotle Sauce

1 tablespoon organic olive oil
1 organic shallot
1 organic green bell pepper, cut in half and seeded
2 cloves organic garlic
3/4 cup organic dried chipotle peppers, soaked in warm water 2-24 hours
1 can organic diced tomatoes
1/2 tablespoon organic tomato paste
1/2 teaspoon sea salt


  1. Add ingredients in order listed to a high powered blender.
  2. Blend until completely smooth.
  3. Store in an airtight container in the refrigerator for up to a week or freeze.

Mediterranean Wrap

Serves 4
1/2 cup water
1/3 cup organic whole wheat couscous
1 cup chopped organic parsley
1/2 cup chopped organic mint
1/4 cup organic lemon juice
2 1/2 tablespoons organic olive oil
2 organic garlic cloves minced
1/4 teaspoon salt, divided
1/4 teaspoon pepper
1 pound organic chicken tenders
1 large organic tomato, chopped
1 large organic cucumber, chopped
2 tablespoons hummus or lentil spread
4 Mountain Bread chia wraps


  1. Bring the water to a boil in a small saucepan. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with a fork and set aside.
  2. Combine the parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt, and pepper in a small bowl.
  3. Over medium heat, cook chicken tenders in a large skillet, 3-5 minutes per side. Once cooked all the way through, remove from pan and chop into bite-sized pieces.
  4. Toss half of the parsley mixture into chicken. Stir the remaining parsley mixture into the couscous along with the cucumber and tomato.
  5. Spread humor or lentil spread onto each wrap. Divide couscous and chicken mixtures among the wraps. Roll up the wraps and serve immediately.

Dragon Fruit Salad with Lime Mint Dressing

Serves 4
8 cups fresh organic greens
2 organic dragon fruit, skin removed and diced
seeds of 1 organic pomegranate
1/4 cup raw organic macadamia nuts
1 organic avocado, sliced


  1. Divide greens between 2 large bowls or plates and top with remaining ingredients. Serve with dressing on the side and add as needed.


1/4 cup organic extra virgin olive oil
Juice & zest of one organic lime
Juice of 1/2 organic lemon
5 stems organic mint, leaves and stems
1/2 organic avocado
2 tsp organic honey
pinch sea salt
2-3 tbsp filtered water for consistency


  1. Place all ingredients in a blender and combine until mint is pureed.

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 sea salt
Pinch of organic black 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