Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

Quinoa and Cucumber Noodles with Avocado Dressing

Serves: 4 – 6:
• 2 cups cucumber, spiralized or julienned
• 2 cups chopped tomatoes
• 2 large avocados, diced
• 1 red onion, sliced
• 2 cups cooked quinoa
• 1 handful chopped parsley (or cilantro)

For the dressing:
• 1 ripe avocado
• 1/4 cup white wine vinegar
• Juice of one lime
• Salt and fresh cracked pepper, to taste
• 3/4 cup olive oil

  The salad:
In a large bowl combine cucumber, tomato, avocado, onion, quinoa and parsley.

The dressing:
In a blender or food processor, combine avocado, vinegar, lemon juice, salt and pepper. Pulse until smooth and creamy. Add in olive oil progressively until just combined. Transfer to a jar and drizzle over the salad before serving.

Recipe courtesy of eatwell 101



GAZPACHO

3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
1 large cucumber, peeled, seeded, and chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
3 cups canned tomato juice
2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
2 tablespoons tomato paste
Juice of 1/2 a lemon
Kosher salt
Cayenne pepper
1 cup croutons, to garnish

  1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.

2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.

3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.

Recipe courtesy of epicurious


Recent Posts


Tags

peppers apple pecans lemon pasta soup hummus pie crust green beans grapes potato curry powder sugar red wine vinegar Arugula cucumber garbanzo beans hoisin sauce sweet potatoes protein powder mayo quesadillas clove Citrus Roasted Shrimp Gruyère cheese Fruit Smoothie banana Almonds Lemon juice Roast Chicken dr axe vegetables Zucchini Parmesan Crisps Carrot Salmon Honey Chipotle pear pumpkin brussel sprouts cucumbers gluten free MACA Kiwi goat cheese dressing pistachios Shallot almond butter macaroni salad oregano roasted Roasted Brussels Sprouts spinach cambozola avocados chicken salad Reggiano Cheese spicy salmon Cinnamon pomegranate molasses ACV gorgonzola Beet-and-Apple Salad hash browns Chicken apple cider vinegar salad greek yogurt Chicken and Broccoli Stir-Fry cashews Organic 3-Bean & Vegetable Soup raisins Guacamole chili yogurt pumpkin puree Guacamole Toast Giada's Herbed Quinoa Southwestern Salsa eggs roasted veggies vanilla bean cumin Gazpacho cheese Glaze apricots casserole Italian seasonings Salsa cloves Bartlett pears roasted carrots white wine vinegar tomato paste honey Ginger sandwiches sunflower seeds oranges thyme croissants kalamata olives rosemary white beans cauliflower crust onion butter paprika quinoa tomato juice horseradish sourdough bread chia seeds chicken broth pastry cream bell peppers tomatoes summer roasted beets beets Wraps almond milk parsley coconut walnuts ham chard leaves eggplant carrots tahini heavy cream peaches black bean Cauliflower Pizza bacon croutons Squash pomegranate lime cashew mushrooms medjool dates garlic olive oil gnocchi stir-fry sage leaves Broccoli zucchini Easy Frittata bell pepper berries cranberries


Archive