For the honey mustard dressing, whisk the oil, lemon juice, honey and mustard in a small bowl. Season.
Preheat a lightly oiled grill to medium. Grill the pepper, skin-side down, until the skin blisters and blackens. Cover the pepper pieces with plastic wrap for 5 mins, then peel away the skin.
Grill the corn until tender and lightly charred all over. Cut slabs of kernels from the cobs, taking care to keep them intact where possible.
Layer the pepper, avocado, spinach and corn on a platter. Drizzle with dressing. Serve.
Combine shrimp, snow peas, chives, spinach and avocado in a large bowl.
To make the ginger dressing, press grated ginger between 2 spoons set over a medium bowl. Reserve juice in bowl, discard ginger solids. Whisk in olive oil, lemon juice and sugar. Season.
Just before serving, pour dressing over salad and toss to combine. Season.
>Add chopped red onion and a dash of salt,
In a bowl, whisk lemon juice, olive oil and cilantro together.
Separate onions into rings and saute in a skillet.
At the last moment, add spinach and stir for about 10 seconds.
Return to bowl and add dressing.
Garnish with avocado slices and serve.
ven to 475\u00b0F. Grease and line 2 mini loaf pans
Combine flour and salt in large bowl. Gradually
mall bowl. Season to taste and set aside.
In a
killet, saute kalua pork, onion, and won bok until done.
n the olive oil and brown sugar and season well with salt
Combine salmon and mayonnaise in a medium bowl. Season.
Drizzle avocado slices with lemon juice.
Spread bread with butter. Sandwich salmon mixture, avocado and spinach between bread slices. Season to taste. Cut sandwiches in half to serve.
inaigrette: whisk the vinegar and honey together and season to taste. Drizzle
Heat a lightly oiled frying pan over high heat, add chicken and cook 4 mins per side, until browned and cooked through. Slice into strips.
Combine baby spinach, beets, chickpeas and avocado in a bowl. Top with chicken. Combine lemon juice and olive in a small bowl. Drizzle over salad and season to taste.
Place all the ingredients except for the pineapple wedges in a blender and blend until smooth. Divide between four glasses. Garnish with the pineapple wedges, if using.
Tips: For a little kick, add some fresh chili pepper. Add fresh notes with a small handful of parsley. Mix in some soy milk, if desired.
er medium heat. Add garlic and cook for about 1-2
Boil, steam or microwave the asparagus until tender; drain. Rinse under cold water and drain again.
Heat a large oiled skillet on medium heat. Cook the cheese, in batches, until lightly browned both sides.
For the chive dressing, whisk oil, lemon juice and chives in a small bowl. Season.
Place the asparagus, cheese, avocado, spinach and onions in a large bowl. Add dressing and toss gently to combine.
b>and mustard, and whisk until well blended. Add the sugar, garlic, and salt and
Heat oil in a large skillet on medium-high heat. Saute onion and garlic for 5 minutes. Stir in chili powder and cumin, and cook 1 minute. Stir in water, tomato, kidney beans and salt. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir in spinach and cook 5 minutes more. Spoon 1/4 of the bean mixture into the middle of a warm tortilla. Wrap and garnish with avocado, sour cream and salsa.
d onion, red bell pepper and banana peppers. Season with the
Prep spinach, bacon, avocado, and tomato/pine nuts/egg, if using. Place in a bowl, tossing together with two large spoons. Set aside.
Add remaining ingredients to a small bowl and beat together with a fork until thoroughly blended.
Alternatively, place ingredients in capped jar and shake vigorously until well-blended.
Pour dressing over salad and toss well to combine. Serve immediately after taking some for yourself, because this will go quick!
Finely dice the vegetables.
Heat a non stick frying pan with the olive oil and add the carrot, zucchini, mushrooms and spices. Saute for a few minutes.
Drain the tofu and add it to the vegetables and stir through for a further 3 minutes. Add the tamari.
Steam the spinach and make the toast in the final few minutes of cooking.
Spread hummus over the toast and spoon the tofu mixture on top. Add sliced avocado and spinach and serve.