Zucchini "Tabouli" Salad

This is a wonderful, quick lunch salad, loaded with the nutrients and enzymes present in fresh, raw foods.  I've made it with cauliflower, which works equally well.  Adjust quantities to taste.

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In your food processor, chop finely:

• 2 small or 1 medium zucchini
• handful fresh parsley

In a bowl, blend zucchini mixture with:

• 1/3 c. diced cucumber
• 1 small tomato, diced
• 1 green onion or 1 T. red onion, cut small
• granulated garlic to taste or small clove garlic, finely minced
• 2-3 T. extra virgin olive oil
• 2 T. fresh lemon juice
• salt to taste

You can eat immediately or chill for an hour.  Serve with whole grain bread and a good cheese.

Salmon Quesadillas

This is a quick and nutritious lunch, great for the kids, delicious for everyone.  You might be one of those who don't cook with canned salmon, but it's health benefits are terrific, and it's a great change from tuna.  Give it a try!
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You'll need:

• 14.75-oz. can salmon, drained and broken up with a fork (leave the bones--they're a terrific source of usable calcium!)
• flour tortillas (whole wheat preferred), or whole grain wrap
• fresh garlic
• mozzarella cheese, shredded
• dried basil
• pepper

In a skillet, saute 2 minced cloves of garlic in 1 tsp. of oil.  Stir in salmon, 1-2 tsp. basil, and 1/2 tsp. of pepper.  Stir and cook until heated through.

Spread butter over one side of a flour tortilla; place butter side down on the griddle.  Sprinkle with 1/2 c. shredded mozzarella cheese.  Spread 1/2 c. salmon mixture over half of tortilla.  Fold over, cook on low 1-2 minutes.  Flip and cook an additional minute.

Cut in wedges and serve with guacamole and salsa.  Serves 4.

Great served with tossed green salad or selection of cut-up fresh fruit and cottage cheese.

A quick blender lunch

I call it "Avocado Gazpacho" and it only takes minutes to make.  It's wonderfully healthy and satisfying, great for a candida or gluten-free diet, as well as vegetarian.  My recipe is for two servings, and please note --all amounts and ingredients are up to you!  I like mine chunky but just blend it to desired consistency.  It's great cold for a summer soup, but you can use hot water for cold weather eating.


In your blender or VitaMix, cut up and combine:

• 1/2-1 tomato
• 1/2 c. cucumber
• 1/3 c. green pepper
• 1/2-1 green onion
• 1/2-1 stalk celery
• 1 handful cilantro
• 1/2 avocado
• 1-2 T. olive oil
• garlic salt (or if you're brave, fresh garlic and salt)
• approximately 2/3 c. water or chicken broth

M-m-m, good!