Quintel (aka Quinoa Lentil) Salad

Ingredients:

• 1 cup of cooked french (or brown) lentils
• 1 cup of cooked quinoa
• 1/4 cup of garlic greens (or chives), chopped
• 1 cup of cooked artichoke hearts, cut lengthwise into quarters
• 1 small tomato, sliced
• salt
• ground pepper

{Garlic chives in my vegetables garden}

Directions:

• Combine all ingredients in a salad bowl
• Enjoy hot or at room temperature with olive or flax oil

Golden Beet Salad

Ingredients:

• 3 large golden beets, scrubbed, greens on top removed
• 1/2 of a medium red onion, thinly sliced
• 1/2 bunch of fresh cilantro, parsley or dill, finely chopped
• juice of 1 lemon
• olive oil
• salt
• pepper

Directions:

• Boil beets in salted water with skin on. Remove beets from water when you are able to pierce them with a knife. Peel when they cool.
• Cut beets in half lengthwise. Slice each half into thin half-moon shaped slices.
• Combine beet slices with onions, cilantro (or parsley or dill), lemon juice, olive oil, salt and pepper.
• Enjoy!

Zeidy's Fish

Ingredients:

• Fresh or thawed salmon or mahi mahi, filleted and rinsed
• 3 lemons, sliced into thin wheels
• 2 carrots, peeled and sliced into coins
• 3 stalks of celery, diced
• 1 onion, finely chopped

Marinade:

• Juice of 2 lemons
• 3 tablespoons of olive oil
• 1 bunch of dill, chopped
• 6 garlic cloves, peeled, minced or crushed
• 3 tablespoons of Braggs liquid aminos or tamari sauce

Directions:

• Marinade your fish in a covered stainless steel or glass container for 15minutes - 24 hours ahead of cooking.
• Put 1/2 of the lemon wheels, carrots, celery, and onions on the bottom of a flat ceramic or stainless steel baking dish.
• Put your fish on top and cover with the second half of lemon wheels, onions, carrots, and celery.
• Cover with foil and bake at 350 until the fish flakes. The cooking time will depend on the size and thickness of the fish as well as on the type of oven. To avoid overcooking, use a timer and check on your fish every 10 minutes.

Zeidy's chickpea vegetable soup

Ingredients:

• 2 medium yellow onions, finely diced
• 2 medium carrots, peeled and diced
• 3 stalks of celery, diced
• 2 medium potatoes, peeled and diced
• 1 red or yellow bell pepper, diced
• 1/2 cup of medium grain brown rice
• 1 bunch of parsley or cilantro, chopped
• 1 can of chickpeas, rinsed and drained
• 1/4 cup of Bragg's liquid aminos or tamari sauce
• 8 cups of water
• salt
• pepper
• paprika
• cumin
• olive oil

Directions:

• In a large stainless steel covered soup pot, saute the onions in lots of olive oil until golden brown.
• Add salt, pepper, paprika, cumin and mix well.
• Add carrots, celery, bell pepper, potatoes and saute until the vegetables are soft.
• Add brown rice, chickpeas and 1/2 bunch of parsley or cilantro (reserve the other 1/2 bunch for later). Mix well so that the rice is coated in olive oil.
• Add 8 cups of water and bring to boil.
• Reduce to low and simmer on low for 1 hour adjusting water as needed.
• Add Braggs liquid aminos or tamari sauce and the rest of parsley or cilantro right before serving.
• Adjust spices and enjoy!