Posts Tagged ‘Prime Health Style’
Blackberry Arugula Salad with Lemon Vinaigrette by Sue Smith
This super-simple salad showcases blackberries at their peak, and works well as a light lunch with crusty bread or as a side dish on a hot summer day. Prep time: 10 minutes Servings: 2-4 Ingredients Salad • 8 cups arugula or mixed greens • 4 ounces mild sheep or goat feta cheese, crumbled • 1…
Read MoreCucumber-Basil Smoothie by Sue Smith
Prep time: 5 minutes Serves 2 Ingredients • 1 medium-large cucumber, preferably organic, scrubbed and cut into 1-inch chunks • ¾ cup plain yogurt • 6 basil leaves, plus extra sprigs for garnish • 1 tablespoon honey • 2 tablespoons lime juice • 2 – 4 tablespoons spring or filtered water (determined by size and…
Read MoreOven-Baked Stuffed Peppers by Sue Smith
Prep time: 10 minutes Cooking time: 30 minutes (plus extra time for cooking the rice) Serves 2 Ingredients 2 large red peppers 7 oz. soft goat cheese (can substitute cashew cheese for vegan version) 3 T. shredded basil leaves 2 cloves garlic, thinly sliced brown rice, cooked and kept warm (allow 3 oz. raw rice…
Read MoreDig Your Veggies Medley by Sue Smith
Prep time: 20 minutes Cooking time: 35-40 minutes Servings: 4-6 Note: Any combination of root vegetables works. This is a great side dish, or makes a perfect one-dish meal by serving over a whole grain, such as quinoa. Garnishing with crumbled goat cheese is also a nice variation. Ingredients 2 golden or red beets 2…
Read MoreAsparagus with Miso Lemon Dressing by Sue Smith
Prep time: 10 minutes Serves 2 1 bunch asparagus ¼ cup water 1 garlic clove, minced 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice ½ tablespoon sweet brown rice miso 2 tablespoons sliced almonds Directions: 1. To prepare asparagus, cut off and discard woody ends and chop remaining stalks into bite-sized pieces. 2. In…
Read MoreQuinoa Tabouleh with Parsley and Mint by Sue Smith
Quinoa Tabouleh with Parsley and Mint Prep time: 15 minutes Serves 4 Ingredients: • 3 tablespoons extra-virgin olive oil • 3 tablespoons lemon juice, or to taste • ½ teaspoon fine sea salt • 1 clove garlic, peeled and cut in half • 2 cups cooked quinoa • 1 cucumber, skin on, seeded and diced…
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