2 cups cooked brown rice or quinoa

1/2 cup dried apricots or dates

2/3 cup mixture of pumpkin, sunflower, anon sesame seeds, toasted

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

2 cups chopped parsley

1 cup chopped cilantro

1/2 cup chopped mint

1/2 cup oil soaked sun-dried tomatoes (chopped) or 1 cup cherry tomatoes, halved

Salt and freshly ground pepper



Toss all the ingredients and serve.


Whole Roasted Cauliflower with Green Tahini Sauce


1 Large Cauliflower (keep all the leaves)

5 Tbsp Olive Oil

Sea Salt (to taste)

1 Lemon

Green Tahini Sauce (Optional. See Dressing section)


  1. Using a pair of scissors, trim the leaves so about 2 inches of cauliflower head is exposed. (If there was no leave when you purchased, leave as is)

  2. In a large pot, steam the cauliflower until it is at least halfway cooked, 6-8 minutes after water boils. Let it cool down.

  3. Preheat the oven to 375F.

  4. Place the cauliflower on a baking sheet, head facing upwards, and drizzle olive oil over the cauliflower, followed by 1.5 teaspoon of sea salt. Place in oven and roast for 1.5-2 hours, basting the cauliflower with oil 5-6 times during baking. Cauliflower is ready when it is dark golden and leaves are crisp and charred.

  5. Remove from the oven and set aside for 5 minutes. Serve with the lemon wedges, salt, and the green tahini sauce. 


Greek Fava Dip


1/2lb yellow split pea
2 onion (chopped)
2 cloves garlic
1.5 pints water (depends on the consistency you like, adjust the amount at the end by adding more water)
Juice from 1-2 lemons
4 Tbsp olive oil
Thyme (fresh or dry)
Salt and pepper


  1. Rinse the split peas with plenty of water.

  2. Heat a large pot over medium-high heat; add 2 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.

  3. As soon as the onions start to caramelise add the peas, water and the olive oil. Once it boils, turn the heat down to medium and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. While the split peas boil, some white foam will probably surface on the water. Remove the foam with a slotted spoon.

  4. When done, blend in food processor or vitamin with lemon until smooth and creamy, like a puree.

  5. Serve the fava with a drizzle of olive oil. Optional delicious topping: caramelized onion, more lemon juice, cappers and/or chopped parsley.  


Turmeric-Roasted Cauliflower


1 head cauliflower
2 teaspoons turmeric powder
Olive oil


  1. Cut cauliflower into florets.

  2. Toss with enough olive oil to coat the cauliflower, salt, and turmeric. Be careful, the turmeric will stain your hands and anything you touch so be sure to wash them right away!

  3. Lay cauliflower on a baking sheet and roast at 400 degrees for about 20 minutes or until cauliflower is brown and crisp at the edges. You may need to spin the tray half-way through to ensure even cooking.




2-3 eggplants
1/2 cup olive oil
2 large onions
1 bunch celery
2-3 zucchini
3-4 bell peppers
10 roma tomatoes
Fresh basil
2 firm pears
2-3T capers
20 olives
3-4T pine nuts
Quinoa or brown rice


  1. Cut eggplants in 1cm cubes, sprinkle salt for 1hr or more.

  2. Chop the onion, celery, bell pepers, tomatoes.

  3. Cube the zuchini.

  4. In 1/2c olive oil, sauté onion, eggplants, celery, zucchini, peppers. 

  5. Add tomatoes, basil, pears, capers, olives, pine nuts (omit for cleanse), several drops of stevia to taste (it should taste sweet and sour), 1/2c vinegar.

  6. Serve room temp with quinoa or brown rice.


Greek-Style Braised Green Beans (Fasolakia)


1 pound fresh green beans
1 large onion, finely chopped
4 cloves of garlic, thinly sliced
4 large Roma tomatoes, roughly chopped
3 tablespoon olive oil
1/2 cup water
a pinch of cinnamon
Handful of chopped parsley
Salt and freshly ground black pepper
1 lemon, cut into wedges, to serve


  1. Wash the green beans and snap off the ends, and snap each bean in half.

  2. Heat the olive oil in a Dutch oven or heavy lidded pot over medium heat. Sauté the onion and garlic gently over medium heat for about 10 minutes, or until they are soft. Add the red pepper and tomatoes and sauté for another 5 minutes, until the tomato begins to break down. 

  3. Stir in the green beans and parsley, toss them to coat with the onion and oil. Pour in the water and bring to a simmer over medium-high heat. Cover and cook for 30 to 45 minutes, or until the beans are tender to your liking.

  4. Stir in the cinnamon, and season to taste with salt and pepper. Serve with lemon wedges on the side.


Garlic Ginger Bok Choy


1.5 pounds baby bok choy
1 tablespoon coconut amino
1 tablespoon toasted sesame oil  
2 tablespoons coconut or olive oil
1/2 teaspoon sea salt
10 scallions, finely sliced
2 large cloves garlic, thinly sliced
1 1/2 inch piece ginger, thinly sliced


  1. Slice bottoms off baby bok choy so the leaves come apart. 

  2. Heat oil in a large skillet over medium heat. 

  3. When oil is hot, add garlic, ginger and scallion and cook for a minute until fragrant. Add bok choy and salt. 

  4. Cook, tossing frequently with metal tongs until slightly wilted. Stir in coconut amino and sesame oil. 

  5. Serve right away, while hot with quinoa or brown rice.