Recipes

Visit our Pinterest account for tasty approved recipes for cooked vegetables:

Listed below are the recipes for Purification Program Cooked Vegetables.

• Hearty Root Vegetable Soup
• Curried Kaocha Stew
• Breakfast Soup
• Tian Provencal
• Vegetarian Stuff Peppers
• Eggplant au Gratin
• Stir-Cooked Gingery Kale
• Spinach and Kale Salad
• Swiss Chard Recipe
• Brussels Sprouts Recipe
• Curried Cauliflower and Spinach
• Artichokes with Garlic and Herb Butter
• Zucchini Curry
• Vegetable Soup
• Baked Vegetables

Hearty Root Vegatable Soup

Ingredients:

•     1 onions, chopped
•     1 garlic cloves, cut in half
•     1 parsnips, peeled and diced
•     2 carrots, peeled and diced
•     1 turnips, peeled and diced
•     1 celery root, peeled and diced ( celeriac) (optional)
•     1 fennel, diced (optional)
•     1 leeks, washed and thinly sliced
•     1 rutabagas, peeled and diced
•     15 ounces  vegetable broth
•     1/3 cup cilantro, washed and chopped
•     4 cups water
•      salt and pepper

Preparation:

•     In a large saucepan add all ingredients and bring to a boil.
•     Simmer until all vegetables are soft about 40 minutes uncovered.
•     Add additional water if needed.
•     When done you can mash a little with the potato masher or eat as is.

Curried Kaocha Stew

Ingredients:

• 2 Tbsp cold pressed extra-virgin olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 1 tsp curry powder
• 1/2 tsp turmeric, ground
• 1 kabocha squash, peeled and cubed
• 1 red bell pepper, sliced
• 1 bay leaf
• 3 tomatoes, chopped
• 1 C corn kernels
• 1 1/4 C vegetable broth
• Add seasoning/sauce of choice: Soy Sauce White Wine Vinegar Tarragon Sea Salt Pepper Cumin Seeds Coriander Seeds Lemon Grass Curry Powder Lemon Juice Fresh Cilantro Coconut Milk Fresh grated Ginger Turmeric Etc. – be Creative!

Preparation:

• Heat the oil in a large saucepan and soften the onion and garlic in olive oil for 2-3 minutes, then stir in the curry powder and turmeric.
• Add the kabocha, bell pepper and bay leaf. Cover and cook for 5 minutes.
• Stir in the tomatoes, corn kernels, and vegetable broth. Cover and simmer an additional 5-10 minutes.
• Basic Stir Fry Instructions
• Saute on low heat (in Olive Oil, Coconut Butter or Butter): Onions Garlic
• Add Vegetables of choice (Add thicker vegetables first and add lighter vegetables like greens last)
• Cook on low heat, gradually increasing to medium heat – don’t over cook. Broccoli Cucumber Zucchini Yellow Squash Snow Peas Baby corn Celery Carrots Scallions Bell Peppers Water chestnuts Bean sprouts Green Beans Cabbage Bamboo Shoots Leeks Radish Bok Choi Spinach Shallots Peas Tomatoes Cauliflower Etc. – use your imagination!

Breakfast Soup

• Chicken or vegetable broth
• Spinach
• Warm up broth, add a handful of shredded spinach. Spinach can be substituted for kale or other greens.

Tian Provencal

Ingredients: (for 2 people)

• 2 eggplants
• 2 onions
• 4 tomatoes
• 2 zucchini
• olive oil
• ¼ cup chopped parsley
• 1 tbs minced garlic
• 2 tsp Herbes de Provançe
• 10 basil leaves

Preparation:

• Cut eggplant into slices and roast in the oven at 450 degrees until  almost tender.
• Slice onions and sauté in a pan with 2 tbs olive oil, until golden.
• Slice zucchini into rounds and add to onions.
• Saute for 5 minutes at high flame.Slice tomatoes into rounds.
• Oil a pyrex.
• Add slices of the eggplant,  alternating with tomatoes, onions and zucchini.
• Sprinkle with the herbs, the garlic and the chopped parsley.
• Add salt, pepper and drizzle with olive oil. Bake at 350 degrees for 45 minutes.
• Add the crushed basil leaves before serving.

Vegetarian Stuffed Peppers

Ingredients:

• 4 red or green bell peppers
• 2 cups grape tomatoes
• 1 medium onion
• 1 cup fresh basil leaves
• 3 garlic cloves
• 2 tsp. olive oil
• ¼ tsp. Real salt
• ¼ tsp. black pepper

Preparation:

• Preheat oven to 425 degrees.
• Lightly oil a large shallow baking pan.
• Cut peppers in half (lengthwise) and remove seeds.
• Arrange peppers cut side up in baking pan and lightly oil cut edges.
• Halve tomatoes and chop onion and basil.
• Finely chop garlic.
• In a bowl, toss tomatoes, onion, basil, garlic, olive oil, salt and pepper.
• Spoon equal portions of mixture into peppers and roast in upper third of oven until peppers are tender, but not blackened about 20 minutes.

Stir-Cooked Gingery Kale

Ingredients:

• 1 Tbs. extra virgin olive oil
• 2 tablespoons peeled, finely minced fresh ginger root
• 1-pound Kale (washed and cut into slightly larger than bite-size pieces – the kale will shrink during cooking. Cut off any thick stems.)
• 2 tablespoons Nama Shoyu
• 1/2 cup water

Preparation:

• In a medium skillet, heat the olive oil.
• Sauté the ginger root over low heat, stirring occasionally, for 1 minute.
• Add the kale and increase heat to medium.
• Add soy sauce and water and stir-cook until the kale is wilted, but still slightly crunchy and bright green, about 3 minutes.
• Serve warm or cold.

Spinach and Kale Salad

Ingredients:

• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 2 garlic cloves, diced
• 1 bunch of kale, chopped
• 1 bunch of spinach, chopped
• Salt and freshly-ground black pepper to taste
• 4 tablespoons balsamic vinegar

Preparation:

• Heat the oil in a pan and cook red bell pepper, garlic, and kale about 5 minutes, covered.
• Add spinach, salt and black pepper, and cook about 5 minutes more.
• Stir in the balsamic vinegar.
• Serve hot.

Swiss Chard Recipe

Ingredients:

• 1 large bunch of fresh Swiss chard
• 1 small clove garlic, sliced
• 2 Tbs. extra virgin olive oil
• 2 Tbs. water
• Pinch of dried crushed red pepper
• 1 teaspoon butter
• Real salt

Preparation:

• Rinse out the Swiss chard leaves thoroughly.
• Roughly chop into inch-wide strips.
• Remove the toughest third of the stalk, discard or save for another recipe.
• Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute.
• Add the chopped Swiss chard leaves. Cover.
• Check after about 5 minutes. If it looks dry, add a couple tablespoons of water.
• Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again.
• Check for doneness after another 5 minutes (remove a piece and taste it).
• Add salt to taste, and a small amount of butter.
• Remove the Swiss chard to a serving dish.

Brussels Sprouts Recipe

Ingredients:

• 1 lb fresh Brussels sprouts
• 4-6 Tbsp butter
• 1/2 onion, chopped
• Salt and Pepper
• 1 teaspoon lemon juice, fresh squeezed
• 1/4 cup slivered almonds (omit during detox)

Preparation:

• Boil in water or steam Brussels sprouts for 3-4 minutes until just tender.
• Split one open to see if it has cooked to the middle.
• Strain and place in a bowl of ice water to keep the color bright green.
• Cut into halves.
• Sauté onions in 2-3 Tbsp of butter in a wide sauté pan until the onions are translucent.
• Add the Brussels sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness.
• Add salt and pepper to taste while the sprouts are cooking.
• Whatever you do, do not over-cook, as the sprouts will be bitter.
• Remove from heat, toss in half of the slivered almonds and the lemon juice.
• Add salt and pepper if needed.
• Put into serving dish and garnish with the rest of the almonds.

Eggplant au Gratin

Ingredients:

• 3 Medium, firm eggplants
• 5 Tbs. Extra virgin olive oil
• 2 Cloves garlic, minced
• 3 Ripe, firm tomatoes, thinly sliced
• 4 Firm zucchini, ends removed, thinly sliced
• 3 Tbs. Chopped, fresh parsley
• Salt & pepper

Preparation:

• Remove the top from the eggplant, and slice it lengthwise into ¼ inch slices. Lightly brush the eggplant slices with a little of the olive oil, and broil until soft but not blackened. Remove the cooked eggplant to a serving platter, and continue cooking until all the slices are cooked. Cook the zucchini in the same manner.
• Preheat the oven to 350 degrees. In an ovenproof casserole dish that has been lightly oiled, lay one layer of the eggplant along the bottom. Cover with a layer of thinly sliced tomatoes, and one of zucchini.
• Sprinkle some of the garlic and parsley on top. Season with salt and pepper.
• Prepare another layer of vegetables in the same manner on top of the first, ending with the seasonings.
• Bake for 30 minutes covered, and then remove the cover, turn up the heat to 400 degrees, and cook an additional 10 minutes.
• Let sit 10-15 minutes before serving.
• Note: You could also add sautéed mushrooms or spinach in this dish to change the flavor.

Curried Cauliflower & Spinach

• 1 medium Cauliflower
• 6 Tbs. Extra virgin olive oil
• 1 tsp. Mustard seeds
• 1 tsp. Ground cumin
• 1 tsp. Garam Masala
• 1 tsp. Turmeric
• 2 Garlic cloves, crushed
• 1 Onion, halved and sliced
• 1 Green chili, sliced
• 1 Pound spinach
• 6 Tbs. Vegetable stock
• 1 Tbs. Chopped cilantro
• Salt and pepper
• Cilantro sprigs, to garnish

Preparation:

• Break the cauliflower into small florets.
• Heat the oil in a deep flameproof casserole.
• Add the mustard seeds and cook until they begin to pop. Stir in the remaining spices, the garlic, onion, and chili and cook for 2-3 minutes, stirring.
• Add the cauliflower, spinach, vegetable stock, cilantro, and seasoning and cook over gentle heat for 15 minutes, or until the cauliflower is tender.
• Uncover the dish and boil for 1 minute to thicken the juices. Garnish and serve at once.
• Variations: Substitute broccoli for the cauliflower.

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Artichokes with Garlic and Herb Butter

Ingredients:

• 2 large or 4 medium Artichokes
• Real salt
• Garlic & Herb Butter:
• 6 Tbs. Butter
• 1 Garlic clove, very finely chopped
• 1 Tbs. Chopped fresh mixed herbs (your choice or Thyme, Basil & Rosemary)

Preparation:

• Wash the artichokes well in cold water.
• Cut off the stalks level with the bases.
• Cut off the top ½ inch of leaves.
• Snip off the pointed ends of the remaining leaves with kitchen scissors and discard.
• Put the prepared artichokes in a large saucepan of lightly salted water.
• Bring to a boil, cover and cook for 40-45 minutes or until one of the lower leaves comes away easily from the artichoke when gently pulled.
• Drain upside down while making the garlic and herb butter.
• Melt the butter in a small saucepan over low heat, add the garlic and cook for 30 seconds.
• Remove from the heat, stir in the herbs and pour into one or two small serving bowls.
• Place the artichokes on serving plates and serve immediately with the garlic and herb butter.

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Zucchini Curry

Ingredients:

• 1 ½ lbs. Zucchini
• 3 Tbs. Extra virgin olive oil
• ½ tsp. Cumin seeds
• ½ tsp. Mustard seeds
• 1 Onion, thinly sliced
• 2 Garlic cloves, crushed
• ¼ tsp. Ground turmeric
• ¼ tsp. Cayenne pepper
• 1 tsp. Ground coriander
• 1 tsp. Ground cumin
• ½ tsp. Real salt
• 14 oz. Chopped tomatoes
• 2/3 cup water
• 1 Tbs. Chopped cilantro
• 1 tsp. Garam Masala

• Trim the ends from the zucchini then cut into ½ inch thick slices.
• Heat the oil in a large saucepan and stir cook the cumin and mustard seeds for 2 minutes.
• Add the onion and garlic and stir cook for about 5-6 minutes.
• Add the turmeric, cayenne pepper, coriander, cumin and salt and fry for about 2-3 minutes.
• Add the sliced zucchini all at once, and cook for 5 minutes.
• Add the chopped tomatoes and water to the saucepan. Cover and simmer for 10 minutes, until the sauce thickens.
• Stir in the cilantro and garam masala, then cook for 5 minutes or until the zucchini are tender.

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Vegetable Soup

Ingredients:

• 1 Large leek
• 2 Carrots
• 4 Ribs celery (plus any leaves)
• 1 Medium zucchini
• 1 Red sweet bell pepper
• 1 Green sweet bell pepper
• 4 Large ripe tomatoes
• 1 Quart veggie broth
• Dill
• 2 Cloves garlic
• Real salt & pepper to taste

Preparation:

• Clean and chop vegetables roughly.
• Heat oil in soup pot and sauté in this order: peppers, garlic, celery, leek, carrot, zucchini.
• Add tomatoes and allow to “sweat” until vegetables have collapsed a bit.
• Cover with broth, cover pot and simmer for about 20 minutes.
• Season to taste. Dill should be added near the end so it doesn’t become bitter.
• Blitz in food processor or blender until smooth, or leave chunky.

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Baked Vegetables

• Use Zucchini, Summer Squashes, Onions and Beets in summer and Leeks, Broccoli, Brussels Sprouts, Winter Squashes and Turnips in winter. You can add any Vegetable to this bake.
• Wash and brush clean vegetables, do not peel.
• Trim off tops and roots.
• Put whole (unless too large) into a glass pyrex with garlic, olive oil and some chopped fresh herbs such as parsley, rosemary, thyme, oregano etc.
• Bake at 350 degrees until tender. You can eat them warm or cold sliced into a salad.

Meat Recipes

Look at our Pinterest page for tasty approved recipes for Meat and Fish Recipes!

Listed below are more recipes for Purification Protein Recipes.

• Dr. Penner’s Roasted Chicken
• Chicken Breast with Lemon Juice
• Easy Baked Salmon
• Grilled Halibut with Mustard Viniagrette
• Basil Buttered Salmon
• Baked Spanish Fish
• Lemon Garlic Fish
• Salmon Filets in Olive Cream

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Dr. Penner’s Roasted Chicken

You may wish to roast a whole chicken or a half chicken. Have your butcher split it for you. You can make this with salt/pepper and the chicken will still be good. But flavor is much improved when you add lemon, garlic, salt and pepper and herbs into the cavity. When chicken is cooking try not to pierce the skin with a fork. You want to keep the juices in as much as possible. Try roasting your chicken breast side down for the first half of cooking, makes for an even more juicy white meat. Add carrots, potatoes, small onions and beets to the roasting pan.

Ingredients:

• 1 organic free range roasting chicken, about 4 pounds
• 1 medium onion, peeled and sliced (or cut up into chunks)
• 2 whole heads of garlic
• 3 Tablespoons melted butter sea salt and pepper several sprigs of fresh thyme, oregano or tarragon

Preparation:

• Strew onion slices in stainless steel roasting pan. Cut optional heads of garlic in half and place, cut side down, in pan. Stuff fresh herbs into the cavity of the chicken and place on a rack in the roasting pan, underside up. Sprinkle with sea salt and pepper. Bake at 400 degrees for 1 ½ 2 hours for a whole bird and 45 minutes for a half bird.
• When you can wiggle the chicken’s leg freely, your chicken is done! Remove chicken to a carving board and cut into individual pieces.

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Chicken Breast with Lemon Juice

Ingredients: (for 2 people)

• 2 chicken breasts
• juice of 1 lemon
• 2 tbs butter
• 2 tbs olive oil

Preparation:

• Slice every chicken breast into multiple thin slices.
• In a nonstick pan melt butter and olive oil.
• Saute chicken until golden, but still tender.
• Add lemon juice, cover and simmer for about 5 minutes.

Fish Recipes

 Grilled Halibut with Mustard Viniagrette

Ingredients:

• 1-1/4 pounds halibut steaks, cut 1 inch thick
• 2 Tbs. white balsamic vinegar
• 2 Tbs. coarse-grain mustard
• 1 Tbs. water
• 4 tsp. Extra virgin olive oil
• 1 clove garlic, minced
• 4 small leeks
• 3 cloves garlic, minced
• 1/4 tsp. Real salt
• 1/4 tsp. ground black pepper
• Yellow pear-shaped tomatoes, halved (optional)
• Fresh chives (optional)

Preparation:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
• Cut into 4 serving-size pieces. Refrigerate fish until needed.
• In a small bowl, whisk together white balsamic vinegar, mustard, the water, 2 teaspoons of the olive oil, and the 1 clove garlic. Set aside.
• Trim roots and cut off green tops of leeks; remove 1 or 2 outer white layers. Wash well (if necessary, cut a 1-inch slit from bottom end to help separate layers for easier washing). Drain.
• In a medium saucepan, combine leeks and a small amount of water. Bring to boiling; reduce heat. Cover and simmer for 3 minutes. Drain. Pat dry.
• Brush with 1 teaspoon of the remaining olive oil.
• In a small bowl, stir together the remaining 1 teaspoon olive oil, the 3 cloves garlic, the salt, and pepper. Spread evenly over fish; rub in with your fingers.
• Place fish and leeks on the greased rack of an uncovered grill directly over medium coals.
• Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning fish and leeks once.
• Slice leeks into 1/2-inch pieces.
• Divide fish and leeks among four shallow bowls.
• Drizzle with vinegar mixture.
• If desired, garnish with tomato halves and chives. Makes 4 servings.

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Basil Buttered Salmon

Ingredients:

• 4 fresh or frozen skinless salmon, halibut, or sea bass fillets (about 1 1/4 pounds)
• 1/2 tsp. salt-free lemon-pepper seasoning
• 2 Tbs. butter, softened
• 1 tsp. snipped fresh lemon basil, regular basil, or dill or 1/4 teaspoon dried basil or dill, crushed
• 1 tsp. snipped fresh parsley or cilantro
• 1/4 tsp. finely shredded lemon peel or lime peel

Preparation:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels.
• Sprinkle with lemon-pepper seasoning.
• Place fish on the greased unheated rack of a broiler pan.
• Turn any thin portions under to make uniform thickness.
• Broil 4 inches from the heat for 5 minutes. Carefully turn fish over.
• Broil for 3 to 7 minutes more or until fish flakes easily when tested with a fork.
• Meanwhile, in a small bowl, stir together butter, basil, parsley, and lemon peel.
• To serve, spoon 1 teaspoon of the butter mixture on top of each fish piece. Cover and refrigerate remaining butter mixture for another use.
• Makes 4 servings.

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Baked Spanish Fish

Ingredients:

• 1 Tbs. extra virgin olive oil, divided
• 1 small onion, sliced
• 1 clove garlic, pressed
• 1 jalapeno pepper, seeded, de-veined and chopped – OPTIONAL
• 1 large tomato, chopped
• 1 Tbs. balsamic vinegar
• ½ rounded tsp. ground cumin
• ¼ tsp. ground coriander
• 2 halibut steaks, 1-inch thick (about 1 pound)
• Chopped fresh cilantro

• Preheat oven to 350 degrees.
• In a skillet, heat half of the olive oil over medium heat; cook onion, garlic and jalapenos, stirring frequently until onion is tender.
• Stir in remaining oil and ingredients, except the fish and cilantro.
• Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
• Arrange fish in an ungreased baking dish; spoon tomato mixture on top; bake, uncovered, for 25 to 30 minutes, or until fish flakes easily when tested with a fork.
• Sprinkle with chopped cilantro.

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Lemon Garlic Fish

Ingredients:

• 1/3 cup lemon juice
• 1/8 cup extra virgin olive oil
• 4 cloves garlic, pressed
• 1 Tbs. dried tarragon, crushed
• 4 firm fleshed fish fillets
• Paprika

Preparation:

• Prepare marinade: In a small bowl, combine lemon juice, olive oil, garlic and tarragon.
• Place fish in a large zipper-topped plastic bag; pour marinade over fish; seal bag and refrigerate for 6 to 8 hours or overnight.
• Preheat oven broiler.
• Drain fish, discarding marinade, and place on broiler pan rack; sprinkle with a little paprika.
• Broil 4 to 5 inches from heat source for 5 to 6 minutes; turn and sprinkle with paprika; broil for 5 to 6 minutes more, or until done.

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Salmon Filets in Olive Cream

Ingredients: (for 2 people)

• 2 fresh, wild caught (not farmed) salmon filets with skin
• 1 cup black olives (with pit)
• 2 shallots , sliced
• 3 tbs olive oil
• 2 tbs butter
• black pepper, sea salt

Preparation:

• Sautee salmon on low flame for 10 minutes in a nonstick pan with 1 tbs olive oil.
• Turn and sauté for 1 minute on the other side.
• Remove pits form the olives and process in food processor until pureed.
• Sautee shallots with the rest of the oil, and a pinch of salt on a low flame, until very tender.
• Add olive puree to shallots.
• Add butter and stir till melted.
• Lay salmon filets on a plate and pour olive sauce on top.

Easy Baked Salmon

Do NOT use farmed salmon!

Ingredients:

• 1 salmon filet – about a pound
• 2 – 4 T fresh herbs, chopped (thyme or dill is nice, but anything you like is probably good)
• 1/2 tsp pepper 1/2 tsp salt (a bit more if kosher, or if fish is skinned) 1 tsp olive oil

Preparation:

• Heat the oven to 200 F.
• Chop up the herb, and mix it with the salt and pepper. I happen to have lemon thyme in my garden, and it is my favorite for fish, but regular thyme or any herb you like works fine — even parsley. If you want to use more, that’s fine
• Smear the oil on an oven-proof serving platter, and put the fish on top. If the filet is skinned, put some salt and pepper on both sides, otherwise just put the fish skin side down and herbs the top. 4. Bake for about 40 to 45 minutes, until salmon flakes. You won’t believe how good it is.

Maintenance Recipes

Visit our Pinterest account for approved maintenance recipes:

Listed below are the recipes for after your Purification Program.

• Grain Free Breakfast Bread
• Rosemary Fig Crackers From Elana’s Pantry Blog
• Almond Butter Protein Shake
• Avocado Protein Shake
• Crustless Spinach Quiche
• Red Cabbage Slaw with Tangy Carrot Giner Dressing
• Tangy Carrot-ginger Dressing
• Roasted Portabella Mushrooms with Garlic, Shallot and Butter Topping
• Grilled Grass Fed Beef Steaks
• Mini Frittata Mushroom Muffins
• Leftover-Roast-Chicken-Stock
• Chicken Noodle Soup
• Mushroom Soup

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Grain Free Breakfast Bread

Ingredients:

• 1 1/2 cups blanched almond flour
• 2 tablespoons coconut flour
• 1/4 cup golden flaxseed meal
• 1/4 teaspoon celtic sea salt
• 1 1/2 teaspoons baking soda
• 5 eggs
• 1/4 cup coconut oil

Preparation:

• Place almond flour, coconut flour, flax, salt and baking soda in a food processor
• Pulse ingredients together
• Pulse in eggs and cocnut oil
• Pour batter into a greased loaf pan or pyrex
• Bake at 350° for 30 minutes
• Cool and serve

Rosemary Fig Crackers From Elana’s Pantry Blog

Almond Butter Protein Shake

Ingredients:

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Avocado Protein Shake

Ingredients:

• 1 cup water or vegetable broth
• 1 scoop Whey Pro
• 1 scoop SP Complete
• 1 small avocado
•  juice of 1 lemon
•  pinch of sea salt

Preparation:

• Combine water, Whey Pro, SP Complete, avocado and salt in a blender
• Puree on high speed until smooth
• Serve for breakfast or as a gluten free, dairy free snack!

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Crustless Spinach Quiche

Ingredients:

•  1 tablespoon extra virgin olive oil
•  1 tablespoon organic butter
•  1 onion, chopped
•  1 cup fresh spinach, washed
•  5 free range organic eggs, beaten
• ½ cup organic yogurt
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

Preparation:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Heat oil and butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, yogurt, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
• Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Red cabbage slaw with tangy carrot ginger dressing

Ingredients:

• ½ a red cabbage, thinly sliced
• 1 carrot, julienned
• handful of cilantro, roughly chopped
• 2 scallions, thinly sliced
• ½ avocado, diced
• handful of toasted slivered almonds (optional)
• 2-4 tablespoons of tangy carrot ginger dressing (recipe below)

Preparation:

• Put everything except for the avocados in a bowl and mix it together.
• Before serving add the sliced avocado and slivered almonds.

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Tangy Carrot-ginger Dressing

Ingredients:

• >½ cup apple cider vinegar
• 2 large carrots, chopped
• 1-inch knob of ginger
• 2 scallions, whites only
• 1 teaspoon Dijon mustard
• 1/3 cup Organic Mayonnaise (Trader Joes)
• Salt and Pepper

Preparation:

• Put the vinegar, carrots, ginger, scallions, and mustard into a blender and blend everything until liquefied.
• Then the mayonnaise, salt and pepper to taste and blend on low until combined.