Baby spinach with feta cheese, avocado, walnuts and cranberries.
Grill chicken is optional.
Dressing cold pressed extra virgin olive oil, lemon juice, and Hemp seeds
A health tip:
I always start my day by drinking a glass of warm water with some lemon juice.
I hope you can add these to your collection.
4 cups water
10 ounces farro (about 1 1/2 cups)
2 teaspoons salt, plus more to taste
1 pound tomatoes, seeded and chopped
1/2 sweet onion chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley leaves
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1. Combine the water and farro in a medium saucepan.
2. Add 2 teaspoons of salt. Bring to a boil over high heat.
3. Reduce the heat to medium-low, cover, and simmer until the Farro is tender, about 30 minutes.
4. Drain well, and then transfer to a large bowl to cool.
5. Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.
6. In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.
Organic Whole Grain Emmer (Farro) Our most popular seller, this old world heirloom grain makes a fabulous pilaf, grain salad, additive to soup, or sprouted for breads and salads. When cooked its dark plump berries add sweet full bodied flavor. This heirloom can be tolerated by most people suffering from wheat allergies. Cooking directions included.
1/2 cup soaked flax seeds
3-4 green onions
1/3-1/2 bell pepper
2 stalks celery
juice of 3 lemons (preferable to vinegar, IMHO)
2 cups tahini
salty flavoring: granulated kelp, Nama Shoyu, tamari, Bragg's, or watever you prefer
1. Juice lemons.
2. Chop/break up pepper, onion, and celery and put in blender.
3. Add lemon juice and flax seeds.
4. Blend until uniform.
5. Add 1/2 cup of tahini and blend.
6. Repeat step 5 three more times.
7. Add salty flavoring to taste.
8. Add water if necessary to lessen thickness.
from the Moosewood Cookbook by Mollie Katzen
1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice -- and/or lime juice
1 teaspoon garlic -- crushed
1/2 cup chopped scallions -- include greens
1/2 teaspoon dried mint flakes
1/4 cup olive oil -- (good quality)
fresh black pepper
2 medium tomatoes -- diced
1 cup fresh parsley -- chopped and packed
1/2 cup cooked chickpeas
1 chopped green bell pepper
1/2 cup coarsely grated carrot
1 chopped cucumber -- or summer squash
Combine bulgur, boiling water, and salt in a bowl. Cover and let stand 15–20 minutes, or until bulgur is chewable.
Add lemon juice, garlic, oil, and mint, and mix thoroughly.
Refrigerate 2–3 hours.
Just before serving, add the vegetables and mix gently. Correct seasonings.
3 TB olive oil + more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 TB tomato paste
1 tsp ground cumin
¼ tsp kosher salt or more to taste
¼ tsp ground black pepper
Pinch of ground chili powder or cayenne or more to taste
1 qt vegetable or chicken broth
1 c red lentils
1 large carrot, peeled and diced
Juice of ½ lemon or more to taste
3 TB chopped fresh cilantro
1. In large pot, heat 3 TB oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 min.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer
3. Add broth, 2 cups water, lentils and carrot. Bring to simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
1/3 C pine nuts
3 cloves garlic, minced
1/3 C fresh cilantro, packed leaves, chopped
1/3 C fresh basil, packed leaves, chopped
1 T lemon juice
1 C tomato, chopped
2 T Braggs or to taste
Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to a pesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.
How to Manage Stress
You can't avoid daily stress. But you can keep stress under control — which can help prevent headaches. Consider these tips:
Simplify your life. Rather than looking for ways to squeeze more activities or chores into the day, leave some things out. Ask yourself what really needs to be done, what can wait and what can be dropped entirely. It's OK to say no occasionally.
Manage your time wisely. Update your to-do list every day — both at work and at home. Delegate what you can and break large projects into manageable chunks. Tackle the rest, one task at a time.
Be prepared. Organize your day ahead of time. Anticipate challenges. Try to keep your plan flexible, in case a headache strikes and you need to change course.
Let go. Don't worry about things you can't control.
Adjust your attitude. If you find yourself thinking, "This can't be done," snap back to attention. Think instead, "This will be tough. But I can make it work." Putting a positive spin on negative thoughts can help you work through stressful situations.
Relax. Set aside time for yourself every day, even if it's only a few minutes. When you feel your muscles begin to tense, breathe deeply. Focus on inhaling and exhaling deeply and slowly for at least 10 minutes.
Take a break. If you feel overwhelmed, take some time to clear your mind. A few slow stretches or a brisk walk may renew your energy for the task at hand. Or take a mental vacation. Imagine yourself in a calm, relaxing place.
Exercise regularly. Exercise is a proven way to prevent — and sometimes treat — headaches. Exercise also provides a break from the stress of daily life. Be careful to warm up slowly. Sudden, intense exercise can cause headaches.
Eat smart. A diet rich in fruits, vegetables and whole grains can give you more energy — plus the fuel you need to keep stress under control.
Laugh. Humor is a great way to relieve stress. Laughter releases endorphins, natural substances that help you feel better and maintain a positive attitude.