Saturday, August 20, 2016

Breakfast the simple way

This fruit bowl has become one of my favorite breakfast dishes whether I'm traveling or not. Think about it. How should or do you think the Dr inside you feels when you give them something to work with first thing in the morning?

This just happens to be my current situation.  

Simple. Go get you favorite fruit, nuts, grain and some almond or soy milk. 

Mix and match to your hearts content. 

So there you have it. Easy, quick, tastey and nutritious.  Now have a bowl and have a wonderful day. 


Saturday, July 16, 2016


Check this out.  It was shared with me on Facebook.  Can you think of all the veggie/plant based options and creations.  Post of what I come up with next.  Don't forget to share yours.  Peace.

Look for the video on the Tasty Facebook Page.  Sliders and search for "Sliders four ways get more tasty"

Thursday, July 14, 2016

Salad or Subway?

Don't get me wrong I get my Subway fix on every now and then. My wife just came home with a sandwich from Subway. She would have brought me one but they didn't have the veggie patties. Next best think is to go fresh because that what I do to. Ha ha! Yes I'm entertaining my self and enjoying my salad on the patio on a hot summer day in the desert.


I think you get the picture. Enjoy either one. I just happen to have my version. 



Friday, July 1, 2016

Nut Pate continues....

Yep. It was a lot but I have no problems with leftovers. Nut pate and rice seasoned with tamarind chutney on bed of chopped green romain. 



Thursday, June 30, 2016

Green Garlic Tabbouleh

This is on the menu this weekend. Green Garlic Tabbouleh by Melissa Clark


  • ¾ teaspoon fine sea salt, more for the bulgur cooking water
  • 1 cup medium bulgur
  • 2 tablespoons lemon juice, more as needed
  • ¼ teaspoon ground cumin
  • ¼ teaspoon black pepper
  •  Pinch allspice
  • ½ cup extra-virgin olive oil, more for serving
  • 2 ½ cups coarsely chopped Italianparsley leaves
  • 1 ¼ cups finely chopped green garlic, tender stems and tops only (save the bulbs for another use)
  • ½ cup chopped fresh mint
  • 1 cup diced tomato
  • 1 cup diced cucumber
  • 1 bunch thinly sliced scallions (1/2 cup)
    Nutritional Information


  1. In a medium pot, bring 2 cups well-salted water to a boil. Add bulgur; cover and reduce heat to low, and cook until tender, 8 to 12 minutes. Drain in a colander and rinse well under cool water. Drain completely and transfer to a large bowl.
  2. In a smaller bowl, whisk together lemon juice, salt, cumin, pepper and allspice; whisk in oil. Pour dressing over bulgur and toss well. Toss in parsley, green garlic, mint, tomato, cucumber and scallions. Taste and adjust seasoning if necessary. Drizzle with more oil just before serving.
  3. Enjoy!
  4. Peace

Tuesday, June 28, 2016

Penne Pasta and Nut Pate

You know the deal. Nut Pate at work again. Onions, yellow peppers, red peppers, garlic, basil, thyme, oregano, olive oil, tomotes, spaghetti sauce, nut pate and penne pasta. As usual it turned out great and as we all know the left overs will be the bomb!



Monday, June 27, 2016

Nut Pate Salad

I decided to make a Nut Pate a few days ago. I've been trying different ways to use it. Today it went on a salad with avocados, ginger dressing and the juice of a lemon. 

Yep!  It was rawlicious!