Tag Archives: Organic

Peachy Jar Salad with Ginger Vinaigrette

This jar salad is so full of freshness, it makes me want to sing!

Food is supposed to make us feel good! So often today, the food that makes us feel “good” is not good for us. We have been inundated with ads and media from food manufacturers that tell us a food will make us happy.

Food that truly makes a person happy is the food that supports every cell of the body. Food that your body recognizes and knows what to do with. Pure, real, unprocessed food. It makes us feel good and look good. It gives us energy, and makes our skin glow and hair shine. It promotes longevity and prevents disease. Our bodies are like a very intricate computer that communicates with all the different components. We don’t want to confuse it by putting in artificial food that we weren’t made to process.

Peachy Salad in a Jar with Ginger Vinaigrette

Peachy Jar Salad with Ginger Vinaigrette

You can make this jar salad to pack for lunch, or make a larger version of it for another meal to share. It keeps well also! After a day in the refrigerator, the flavors meld even more!

PEACHY JAR SALAD WITH GINGER VINAIGRETTE

Ingredients for the Salad:

1 Cup of Ripe Tomato (Your favorite, any color. I used Heirloom)

1 Ripe and Juicy Peach (sliced and tossed with a tsp. fresh Lime Juice to prevent browning)

1/2 Cup of Watermelon (cubed)

1/2 Cup of Cucumber (cubed)

2 Green Onions (thinly sliced)

1/4 Cup Raw Pecans

1/4 Cup Green Pepper (diced)

GINGER VINAIGRETTE

This makes a 1/2 Cup of dressing, so you will have extra!

1/3 Cup of Extra Virgin Olive Oil

1 Tablespoons of Fresh Lime Juice

2 Teaspoons of Fresh, Minced Ginger

1/2 Teaspoon of Minced Jalapeno Pepper

1/4 Teaspoon Himalayan Pink Salt or Sea Salt

1/8 Teaspoon of Freshly Ground Black Pepper

Directions: Puree the Vinaigrette ingredients thoroughly in a blender.

To assemble your salad: Use a generous glass jar that holds 4 cups. You can also make two smaller jar salads with pint jars, which hold two cups each.

Place two tablespoons of Ginger Vinaigrette in the bottom of the jar.

Add the other prepared ingredients in the following order from bottom to top:

Green onion
Tomato
Green Pepper
Watermelon
Cucumbers
Peaches
Pecans

Seal your jar, and refrigerate until ready to eat! You have made sunshine in a bottle.

Before eating, toss your salad gently by inverting the jar several times to coat the salad with the dressing. Remove lid and enjoy.

*I used organic ingredients

Peachy Salad in a Jar with Ginger Vinaigrette

Eat Your Nutrients! Don’t settle for less. It makes All The Difference!

Eat Your Nutrients!

Grilled Zucchini, Tomatoes and Scallions with Fresh Basil and Dill

On a beautiful Summer evening, I don’t want to be in the kitchen. Did you ever notice with grilling, you get to sit and relax while the food cooks more than when you are preparing a meal in the kitchen?

Grilled Zucchini, Tomatoes, and Green Onions with Fresh Basil and Dill

Grilled Zucchini, Tomatoes, and Scallions with Fresh Basil and Dill

Grilled vegetables also taste really delicious, they aren’t mushy, and you can combine ones that have relatively the same cooking time, toss them with a marinade and seasonings and come up with endless one dish vegetable sides.

Here is a fairly quick recipe for grilled zucchini, tomatoes and scallions I find Summery and a crowd pleaser.

Grilled Zucchini, Tomatoes, and Green Onion with Fresh Basil and Dill

Grilled Zucchini, Tomatoes, and Scallions with Fresh Basil and Dill

Grilled Zucchini, Tomatoes and Scallions with Fresh Basil and Dill

Organic Ingredients:

4 Zucchini on the smaller side (about 4 cups) sliced into spears

2 Local Medium Tomatoes (any color)

1 Bunch of Scallions, sliced in half lengthwise

1/4 Cup Fresh Basil, torn roughly into pieces

1 Tablespoon Fresh Snipped Dill

2 Tablespoons of Virgin Avocado Oil

1 Teaspoon of Sea Salt or Himalayan Pink Salt

Directions:

In a large bowl toss all the prepped ingredients together until well coated with oil. Place in a grill pan with holes. Grill on medium for 30 minutes, top of grill down, (relax until the vegetables are tender).

Eat Your Nutrients!

Lemon Herb Juicy Roasted Chicken

I don’t know about you, but I like my chicken juicy! I also like it to taste like chicken…..good chicken, not chicken injected with something to make it more tender.

The chicken I ate as a child was good pastured chicken with firm, juicy, unadulterated meat. Try this recipe at home for a juicy roasted chicken using the best quality chicken you can afford. I used an organic 4 1/2 pound chicken. Preparing the chicken ahead with the seasonings and refrigerating it for an hour and up to 24 hours will make it even more flavorful!

Lemon Herb Juicy Roasted Chicken

Directions: Preheat your oven to 425º degrees.

Ingredients:

1 – 4 1/2 Lb. Good Quality Chicken

2 Tablespoon Grassfed Ghee

1 Organic Lemon

1 Teaspoon Himalayan Pink Salt or Sea Salt, Plus extra for inside the bird

1 Teaspoon of Black Pepper, Plus extra for inside the bird

2 Teaspoons of Dried Parsley

1/2 Teaspoon Dried Tarragon

Directions: Rinse and pat your chicken dry. Place in a roasting pan with a rack. Sprinkle the inside of the chicken with salt an pepper to season the cavity. Rub the outside of the chicken with 2 tablespoons of Ghee. Zest the lemon and mix the lemon zest with 1 teaspoon of salt, 1 teaspoon of pepper, 2 teaspoons of parsley and 1/2 teaspoon of tarragon. Sprinkle the herb blend evenly all over the chicken. Quarter the zested lemon and stuff inside the chicken.

At this point you may refrigerate the chicken covered for up to 24 hours or bake it right away.

Prepped Oven Roasted Chicken Ready for the Oven

Bake the chicken in the preheated 425º oven for one hour or until the meaty part of the thigh registers 165º degrees. Remove from the oven and let rest 10 to 15 minutes to retain the juices before slicing.

Yummy!