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Mediterranean Summer Salad Serves: 5

Ingredients:

2 tablespoons lime juice

1 teaspoon oregano Pepper to taste

teaspoon salt

3 tablespoons olive oil

cup chopped red bell peppers

cup sliced kalamata olives

cup diced cucumbers

1 cup halved cherry tomatoes

2 cups cooked quinoa

Method:

1. Mix all ingredients together

2. Serve cold

Rainbow Quinoa Salad Serves: 4

Ingredients:

Pepper and salt to taste

1 cup chopped in half cherry tomatoes

1 diced red onion 1/3 cup chopped fresh cilantro

1/3 cup chopped fresh parsley

cup sliced Kalamata olives

3 tablespoons olive oil Lemon juice (one medium)

2 minced onions

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Method:

1. Rinse and cook quinoa in water and broth in a saucepan for about twenty minutes

2. Stir frequently.

3. When tender, drain and leave to cool

4. Whisk olive oil, onion, lemon juice in a bowl.

5. Mix quinoa with olives, herbs, onion and tomatoes Drizzle dressing over salad.

6. Add pepper and salt.

Cooking Tips: Cook quinoa with lid on to get temperature up, then simmer with lid off.

Variations:

Add diced bell pepper, string beans or steamed kale.

Vegan Seafood Spelt Pasta

Ingredients

1 packet spelt pasta

51/2 zucchini(chopped)

5 tomatoes(Medium, peeled and chopped)

1 red bell pepper(diced)

4 onions(finely chopped)

1 handful hiziki(Dried)

3 tbsps wakame(Dried instant)

2 tbsps olive oil

1 handful flat leaf parsley(Chopped)

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1.

-cook the spelt pasta

2.

-soak the hiziki and the wakame separately

3.

-in a broad pan heat the olive oil and add the zucchini

4.

-stir a bit and add a pinch of salt

5.

-after 5 minutes add the red pepper and stir

6.

-add the tomatoes and cook until the liquid begins to thicken and then add the onions and add

the sea vegetables

7.

-cook a bit longer, about 5 minutes

8.

-in the meantime put the extra onion, extra olive oil, and parsley in a mortar and stamp it a

bit(it doesnt need to be a paste, just enough to blend the flavors)

9.

-add pasta to the pan with the cooked veggies and give it a good stir, then add parsley mixture

10.

-after 1 or 2 minutes turn of fire

11.

-serve

Cook the Book: Kale Salad with Toasted Coconut

About This Recipe

Yield: 4

Active time: 15 minutes

Total time: 15 minutes

Ingredients

1/3 cup / 80 ml extra-virgin olive oil

1 teaspoon toasted sesame oil

3 1/2 lightly packed cups / 3.5 oz / 100 g chopped kale, stems trimmed, large ribs removed

1 1/2 cups / 3 oz / 85 g unsweetened large-flake coconut

2 cups / 9 oz / 255 g cooked spelt berries or other whole grain (optional)

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Procedures

1.

Preheat the oven to 350F / 180C with two racks in the top third of the oven.

2.

In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu. Put the kale

and coconut in a large bowl and toss well with about two-thirds of the olive oil mixture.

3.

Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes, until the coconut is

deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking

sheet begins to get too browned, move it to the lower rack.

4.

Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it

needs a bit more dressing, add some and toss. Place the farro on a serving platter and top with

the tossed kale. Serve warm.