Serves 6 This simple broccoli recipe makes a tasty side dish or appetizer. 1     bunch broccoli (about 3 stalks), sliced into bite-sized pieces ¼     cup sour cream 1-2     tsp. wasabi powder ¼     tsp. sea salt 6     drops stevia 2     Tbs. water 1. Bring several inches of water to boil   Read More

This tasty re-imagining of the Greek classic uses French feta.    Serves 4 ¼    cup red wine vinegar 1     Tbs. lemon juice 1     Tbs. Dijon mustard 2    tsp. dried oregano ¼    cup Greek olive oil 3    Tbs. safflower oil salt and pepper 8     cups hearts of romaine, torn into pieces 6      Read More

This savory, refreshing salad is the perfect accompaniment to almost any al fresco meal. Use heirloom tomatoes in a variety of colors, shapes, and sizes.      Serves 6 1    English cucumber 1    Tbs. red wine vinegar ¼    cup olive oil ½    cup coarsely chopped basil leaves 2    lb. heirloom tomatoes 4    cups baby arugula leaves, loose   Read More

Nutritious and refreshing, these ice pops get their natural sweetness from fruit. Serves 4-6 1 cup frozen strawberries 1 cup frozen mango chunks ½ cup orange juice 1⁄3 cup chia seeds ¼ cup water Put all ingredients in a blender and liquefy. Pour into ice-pop molds and freeze. Recipe from Chia: The Complete Guide to   Read More

Use chia gel to thicken sauces, soups, dips, salad dressings, and other recipes without altering their taste. Makes 1 ¼ cups 1 cup cool water 1¾ Tbs. chia seeds 1. In a sealable container, mix ingredients together with a whisk and let stand for a few minutes. 2. Whisk again, and let stand for another   Read More

Thin strips of carrot add noodle-like interest to this Asian-inspired dish. Serves 4 1     can coconut milk, in BPA-free can 2     tsp. fish oil 1     small garlic clove, minced 1     tsp. honey 3     Tbs. grated ginger 2     tsp. sweet white miso 10     oz. dried rice noodles 1      Read More

This sauce-free version of corkscrew noodles adds beans and spinach for extra nutrition—and takes less than 20 minutes to prepare. * To make basil chiffonade, stack basil leaves, and cut crosswise into very thin strips. Serves 4 8     ounces brown rice or other gluten-free fusilli pasta 1     Tbs. olive oil 1     cup small   Read More

Makes 1 serving Try this shake for breakfast and with a salad for lunch to jump-start your detox. From Cleanse Your Body, Clear Your Mind: Eliminate Environmental Toxins to Lose Weight, Increase Energy, and Reverse Illness in 30 Days or Less by Jeffrey Morrison, MD. Brown rice, pea or artichoke protein powder: Approximately 1 scoop,   Read More

Serves 4 A simple marinade gives these steaks incredible flavor. ½     cup low-sodium soy sauce ½     cup sliced green onions ¼     cup packed organic brown sugar 2     cloves garlic, minced (2 tsp.) ¼     tsp. ground ginger ¼      tsp. pepper 2     lb. grass-fed, free-range rib-eye steaks Combine soy sauce,   Read More

Serves 4 For a heartier meal, grilled beef replaces Cobb Salad’s traditional chicken (Adapted from a recipe by Charlie Trotter. Vinaigrette 1     shallot, minced (¼ cup) 1     Tbs. freshly squeezed lemon juice 3     Tbs. olive oil 1     Tbs. chopped fresh chives Salad ½     cup peeled and diced red and yellow   Read More