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NEW!  Green Door Meal Plans

Eat for Health!   
Each week, simply follow our meal plans, or create your own using the ingredients in this week's Certified Organic Fruit and
Vegetable basket.
 (See Weekly Order page for individual basket contents)

Week of Augut 18th, 2017

Meal Plan A       
Hummus, carrot, cucumber, avocado, and alfalfa sprouts Sandwich (aka Powerhouse!)
Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing
Red Lettuce with Balsamic Onions
Ginger baked pears

Hummus, carrot, cucumber, avocado, and alfalfa sprouts sandwich (aka Powerhouse!)

2 slices of thick whole-grain farmhouse bread (preferably vegan)
1/2 cup roasted red pepper hummus
1/2 large carrot, peeled and finely grated
1/2 large cucumber
1/2 avocado, peeled, halved, and sliced lengthwise
A large handful alfalfa sprouts
Sea salt, to taste
Freshly ground pepper, to taste

Toast the bread, and spread each slice with some hummus.  Layer with a manageable amount of carrot, cucumber slices, avocado slices, then
sprouts.  Close the sandwich, cut in half, and enjoy!

Chopped Cauliflower Broccoli Salad with Creamy Avocado Dressing

1.5 cups chopped broccoli
2 cups chopped cauliflower
1 cup corn (cooked fresh, canned, or steamed from frozen)
1 can (15 oz) chickpeas, drained + rinsed
1/2 bell pepper (any color!) chopped
1/4-1/3 cup chopped purple onion, add to taste
2 TBSP chopped green onion
garnish with fresh parsley, optional

1 + 1/2 ripe avocado
1/2 cup quality mayo
1 TBSP lemon juice, extra to taste
1 large clove garlic, minced
1/2 tsp Worcestershire Sauce
1/8 tsp sea salt
1/8 tsp black pepper

Wash and chop your veggies and toss 'em all together!

For the corn, steam or sauté if using fresh or frozen. If using canned, simply drain and rinse.

Next toss all your dressing ingredients in a food processor and blend until perfectly smooth and creamy. A blender or immersion blender may
also be used with great results!

Toss your veggies in about 1/4 of the dressing adding extra as desired. You may want a little, or a lot! The dressing keeps marvelously
refridgerated in an airtight container for up to 4 days.

Red Lettuce with Balsamic Onions

3 small red onions
1/4 cup plus 2 tablespoons good balsamic vinegar
1 cup good olive oil
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
6 tablespoons minced shallots (2 large)
2 teaspoons Dijon mustard
1/4 cup good red wine vinegar
2 heads red-leaf, washed, spun dry, and torn into pieces.

Preheat the oven to 375 degrees F.
Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:
1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
Bake for 12 to 15 minutes, until the onions are tender.
Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup
olive oil until emulsified.
To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with
salt and pepper and serve.

Ginger Baked Pears

2 Pears, sliced in half and the seeds removed
1/4 cup Honey
1/8 tsp Ginger, ground
1/8 tsp Cinnamon
2 tsp Butter, Ghee or Coconut Oil, melted

Preheat the oven to 425 F. Cover a large baking sheet with parchment paper.

Place the pears on the baking sheet with the cut sides up. Brush the tops with the melted butter.

Bake for 15 minutes and then drizzle the honey and sprinkle the spices over each pear. Bake for another 10 minutes.

Let the pears cool slightly before serving.

Meal Plan B     
Red Leaf Lettuce, Pear and Walnut Salad
Cucumber and Tomato Salad
Spicy buttered broccolini
paleo blueberry scones

Red Leaf Lettuce, Pear and Walnut Salad

For non-vegetarians,

3 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
4 teaspoons dijon mustard
1 tablespoon honey
1 teaspoon poppy seeds
10 cups rinsed and well-drained red leaf lettuce, coarsely chopped
2/3 cup walnut pieces, or coarsely chopped, toasted
3 pears, peeled, cored, and cut into 3/4-inch pieces
optional: halved cucumber slices and avocado slices
optional: add some sliced pre-cooked chicken or protein of your choice on top
salt and pepper to taste,

Add vinegar, apple juice, olive oil, dijon mustard, and honey to food processor or blender and pulse until well-combined. Stir in poppy seeds and
add salt and pepper to taste, if desired. Reserve 1/4 cup of the dressing and set aside.

Add red leaf lettuce and walnuts to large bowl, drizzle the remaining dressing over the top, and toss to coat well. Add optional cucumbers and
avocado.  Divide the lettuce among eight individual salad plates or bowls. Add pears to the large bowl and toss them with the reserved 1/4 cup
dressing. Spoon pears evenly over the eight salads.

Cucumber and Tomato Salad

1/2 English or seedless cucumber, diced
2 vine-ripe tomatoes, diced
Handful flat-leaf parsley, chopped
1/2 medium red onion, chopped
2 tablespoons red wine vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.

Spicy buttered broccolini

2 bunches of broccolini (about 1 lb.)
2 Tbsp. vegetable oil
4 garlic cloves, finely chopped
½ tsp. crushed red pepper flakes
¼ cup (½ stick) unsalted butter, cut into small pieces
1 tsp. fresh lemon juice
sea salt

Cook broccolini in a large pot of boiling salted water until crisp-tender, about 3 minutes. Transfer to a large bowl of ice water; drain.

Heat oil in a large skillet over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add butter
and broccolini and cook, tossing occasionally, until butter is melted and broccolini is coated with sauce, about 2 minutes. Add lemon juice;
season with salt and toss to combine.

Paleo Blueberry Scones

1 1/2 cups Cashews (or 1 1/3 cups ground)
1/4 cup Arrowroot
Pinch of Salt
1 teaspoon Baking Powder
1 cup Fresh Blueberries
1/4 cup Extra Virgin Coconut Oil
3 tablespoons Maple Syrup
2 teaspoons Vanilla Extract
1 Egg

Preheat oven to 350 degrees F & line a 9 inch metal pan with parchment paper.

Blend the cashews in a food processor until powdered.

Whisk all the dry ingredients together then stir in the blueberries.

Whisk the wet ingredients together then stir into the dry.

Pour into the baking pan and bake at 350 F for 30 minutes.

Let cool for at least 10 minutes, slice, and enjoy!

Chicken Avocado Quesadillas
Delicious Cauliflower, Corn & Cucumber Salad
Sautéed broccolini and garlic
Blueberry Pear Crumble (aip, paleo, scd)

Chicken Avocado Quesadillas

For the chicken:
2 medium chicken breasts, boneless, skinless
2 teaspoons olive oil (divided)
1 small onion, finely chopped (about ½ cup)
1 cup bell peppers, any color, diced
3 garlic cloves, finely chopped
½ cup tomatoes, diced
2 tablespoons fajita or taco seasoning
sea salt & pepper

For the quesadillas:
4 medium flour tortillas
1 avocado, seeded, and cut
4 teaspoons low-fat tablespoons sour-cream
optional: ½ cup low-fat cup mozzarella, mexican blend, or cheddar cheese
optional: fresh lime juice and minced cilantro

Heat a large heavy duty pan to high heat. Season the chicken breasts with salt and pepper. Place 1 tablespoon olive oil in pan. Add chicken
breasts and cook for 5-6 minutes per side or until coked through. Remove from pan and set aside to rest.

In the same pan, add 1 tablespoon olive oil, the diced onion, bell pepper and garlic. Cook for 2-3 minutes or until softened. Add the tomatoes and
fajita seasoning. Cook for 2 minutes or until tomatoes are softened. Dice the cooked chicken and return to the pan. Stir until mixture if fully

To assemble:Add 1 teaspoon oil to a hot pan. Lay 2 tortillas on pan. Spread 1 teaspoon sour-cream over one side of each tortilla, top with
cheese, avocado, chicken mixture and squeeze of lime and sprinkle of minced cilantro. Fold the tortillas over to cover the fillings and form a half-
moon shape. Cook until the tortillas are crisp and golden and the cheese has melted, about 2-3 minutes on each side. Repeat to make 2 more

Cut the quesadillas into wedges. Serve with lime wedges, sour-cream, salsa or guacamole and enjoy.

To make your own seasoning. The store-bought packets work great in this dish because of the smokey flavors. To make your own fajita
seasoning for this dish, combine 1 teaspoons chili powder, 1 teaspoon smoked teaspoon paprika, 1 teaspoon salt, 1 teaspoon cumin, ½
teaspoon garlic powder, and half a teaspoon black pepper.

Delicious Cauliflower, Corn & Cucumber Salad

2 cups chopped cauliflower
1 cup diced cucumbers
1 red bell pepper, diced
2 green onions
1 cob fresh corn or (15oz) can corn, drained
1/4 cup Greek plain yogurt
2 tbsp mayonnaise
1 tbsp fresh chopped dill
Salt and pepper, to taste

In a large bowl, combine the cucumber, bell pepper, corn, cauliflower and green onions.

Next, add the Greek yogurt, mayonnaise, fresh dill, and salt/pepper (to taste).

Mix to combine.

Refrigerate for 1 hour to allow flavors to come together.

Top with sprouts.

Sutéed broccolini and garlic

2 tablespoons sea salt
4 bunches broccolini (1 1/2 pounds)
3 tablespoons good olive oil
6 garlic cloves, minced
In a large pot, bring 8 cups of water and the salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very
thick, cut them in half lengthwise.

When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are crisp tender.
Drain and immediately immerse the broccolini in a large bowl filled with ice water to stop the cooking. Drain in a colander and set aside.

Heat the oil in a saute pan. Add the garlic and cook over low heat, stirring occasionally, for 1 to 2 minutes. Add the broccolini and stir until heated

Blueberry Pear Crumble

1.5 cups of organic blueberries
1 ripe organic pear, chopped
1 cup of Organic Unsweetened Coconut Flakes
2 tablespoons organic honey
3 tablespoons Ghee (or you can use coconut oil and reduce to 2 tablespoons)
1 teaspoon vanilla extract
juice of a 1/4 orange

Preheat oven to 350 degrees.

Place the blueberries and the pear in your pie dish. Add the juice of the orange* and toss.

In your food processor, put the coconut flakes, honey, melted ghee and vanilla extract. Pulse until well
incorporated. Place the crumble mixture over the blueberries and pear.

Bake for 20-25 minutes, until you get a nice golden brown crust on top!

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