- 1 whole sweet onion
- Sea salt
- Slice sweet onion and place on preheated George Foreman grill.
- Sprinkle with sea salt.
- Grill 4-5 min. until tender and juicy. (Grill with your meat to flavor both the meat & the onion.)
- 1/3 lb. asparagus
- 1 T. fresh lemon juice
- Sea salt
- Ground pepper
- Rinse asparagus and break off any tough, white bottoms.
- Cut into 1-2 inch sections, slicing the asparagus at a slight diagonal.
- Fill med sized pan half way with water and bring to a boil.. Add the asparagus and reduce heat slightly to a simmer.
- Parboil the asparagus for exactly 2 min. Drain hot water.
- While asparagus is still hot, toss them in bowl with lemon juice. Salt and pepper to taste.
- Serve warm or room temp.
servings: 1 vegetable
- 100 grams of asparagus
- 1-2 cloves of minced garlic
- ½ tsp of parsley
- ¼ tsp of oregano
- salt & pepper to taste
- preheat oven to 400.
- Trim asparagus and lay on non-stick aluminum foil.
- Add seasonings.
- Wrap all end of foil making a sealed pocket.
- Roast for 15-20 minutes.
- 1 Vidalia Onion (med. sized)
- Sea Salt
- Remove the outer layers and roots from onion. Wrap in foil.
- Bake in Preheated oven at 350 degrees for at least one hour.
- Remove from foil and season with salt and pepper to taste.
Servings = 1 vegetable
- Rinse asparagus and cut off the firm stem, usually two to three inches from the bottom where it breaks if you bend it
- Cut asparagus in half so the spears are easier to eat
- Throw into a steamer bag with the juice of one lemon and freshly cracked pepper
- Steam and let cool down a little
- Add salt to taste
- Red Onion
- Jalepeno or Serrano pepper
- Dice one tomato into tiny cubes
- Chop small handful of cilantro leaves into small shreds
- Crush and dice one clove of garlic
- Dice ¼ of a red onion
- Chop one jalepeno or Serrano pepper in half, remove seeds and stem and dice half of the pepper into tiny pieces
- Combine tomato, onion, garlic, cilantro, and diced pepper in bowl and squeeze in the juice of one lime
- Season with salt and a dash of coriander
- May be eaten over grilled chicken or white fish, or over toast
- 1 bunch of fresh kale, chopped
- 1/4 chopped onion
- 2 minced garlic cloves
- 1 cup water
- Braggs liquid aminos
- salt & pepper
- Place kale, onion, garlic, water and salt/pepper in a large pan.
- Bring to a boil.
- Cover and simmer for about 20 minutes (until kale is tender).
- Sprinkle with liquid aminos.
- ½ bag of baby spinach
- 1 clove of minced garlic
- 4 Tbsp. of chicken bouillon Base
- Saute garlic in 1 Tbsp. of chicken base or water
- 4 tablespoons water
- 2 cups chopped beet greens
- Dash of garlic salt
- Red pepper flakes
- Heat water on medium heat prior to boiling.
- Reduce heat.
- Add greens and red pepper flakes.
- Sauté a few minutes until tender.
- Sprinkle with garlic salt.
- 1 diced cucumber
- 4 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- 1 tablespoon dried parsley
- 1/2 teaspoon onion salt
- 1/8 teaspoon pepper
- 1 packet stevia
- Combine vinegar, garlic, parsley, onion salt, pepper and stevia together.
- Dice cucumber in bite size pieces and pour spice over top.
- Refrigerate for a few hours, until chilled and serve.