This is a great spread for flat breads, home pizza’s, sandwiches or a pesto for pasta!

Makes 1 cup

1 cup olives, kalamata pitted

1 garlic clove

2 tablespoons organic extra-virgin olive oil

1 tablespoon fresh lemon juice

pinch of sald

1 cup roughly chopped fresh parsley, chives, and basil, mixed in fairly and equal portions

1/2 teaspoon grated lemon zet

Combine the olives, garlic, olive oil, lemon juice, salt, herbs and zest in a food processor and process until smooth, scraping down the sides as necessary.

Store, covered and refrigerated, for up to 3 weeks.

This vibrant spinach salad is a great source of vitamin A, C, folic acid, magnesium and fiber, plus a lots of antioxidants!

1 cup of fresh orange juice

1 garlic clove, minced

1 teaspoon curry powder

1 tablespoon chopped shallots

1/2 teaspoon salt

1 tablespoon of extra virgin olive oil

2 tablespoons dried currants

2 tablespoons dried cherries, halved

6-7 cups fresh spinach, stemmed and washed

Simmer the orange juice, uncovered in a small saucepan over medium heat until it is reduced to 1/4 cup, about 10 minutes.

Combine the reduced orange juice, garlic, curry powder, shallots, salt and olive oil in a small bowl and whisk to combine. Set aside.

Bring several cups of water to a simmer in a wide pot.

Mix the dried fruit and spinach in a large heatproof metal bowl, and toss with 3 tablespoons of dressing. Set the bowl over the simmering water. Holding the edge of the bowl with a pot holder, use tongs to toss the greens until they are just wilted, about 1 minute.

Divide the salad among four plates. Drizzle the remaining dressing around the plates and over greens. Serve immediately.

Yum yum!!

Chicken Salad with dried apricots and almonds

High in protein and vitamin C and a good source of vitamin A and fiber.
Makes 4-6 sandwiches or 3 cups of salad

2 tablespoons of olive oil

1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes

Salt and freshly ground pepper to taste

1/3 cup chopped dried apricots

2 tablespoons chopped fresh herbs, such as cilantro, parsley or dill (optional)

½ cup raw almonds chopped and toasted lightly

½ cup soy mayonnaise or regular non fat mayo, to taste

1. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken, season with salt and pepper and sauté for 7 minutes, or until completely cooked; transfer to a bowl to cool. Dice the cooked chicken and return to the bowl.

2. Combine the chicken and remaining ingredients in a bowl and mix well. Adjust the seasoning. Refrigerate for at least an hour to chill.

Lentil and brown rice pilaf (this pilaf keeps for 5 days in the fridge)
This casserole is an excellent source of protein, folic acid and fiber and a good source of iron.

2 tablespoons butter

1 small onion, finely chopped

2 garlic clove, minced

8 ounces of cremini or button mushrooms, thinly sliced

1 teaspoon dried thyme

1 teaspoon dried oregano

¾ cup green lentils, rinsed

2 tablespoons of fresh parsley

½ cup brown rice

½ teaspoon salt

4 cups of vegetable stock

Grated parmesan cheese

1. Preheat the oven to 350 F

2. Melt butter in a large nonstick skillet over medium-high heat. Add the onion and sauté for 3 minutes. Add the garlic, mushrooms, if using thyme and oregano and sauté for 1 minute more. Add the lentils and rice and sauté for 1 minute. Add the salt and stock and bring to a boil.

3. Carefully transfer the contents of the skillet to an 8 x 8 x 2-inch Pyrex baking dish. Bake for 2 hours, or until the rice and lentils in the centre of the casserole are soft and the liquid is absorbed. Cover the dish with foil during the last 30 minutes of baking. Serve hot with Parmesan cheese and fresh parsley.

Apparently my famous salad has been going around the city of Toronto and everyone loves it! This makes me very happy because it is full of nutrients. Please give it a try!

2 cups Quinoa

2 cups diced tomatoes

1 celery stalk

Red Quinoa Salad

1 cup of organic red quinoa

2 cups water

2 celery sticks small diced

1/2 cup goat or sheep feta crumbled

1/3 cup of raw sunflower seeds (toasted optional)

1/3 cup chopped raw almonds (toasted optional)

4 green onions chopped

Flat Italian parsley finely chopped

1 lime

1 lemon or to taste

1/ 4 cup organic extra virgin olive oil

2 tbs. raw agave nectar

Sea salt and cracked pepper to taste

If you like toasted sunflower seeds or almonds, place them on a dry medium hot pan (be careful to keep an eye on them so they don’t burn!). Toast for approximately 10 minutes flipping from side to side.

Bring the water to a boil and pour the dry quinoa in, cook for until all the water has absorbed and the quinoa is done—about 15-20 minutes (you can also cook quinoa in a rice cooker).

Let the quinoa cool and then toss with all the salad ingredients except the cheese.

Whisk the lemon, lime, agave and oil together. Add salt and pepper to taste.

Pour dressing over salad, toss to mix, adjust seasonings. Fold cheese in carefully at the end, so as not to get all mushy.