farmers’ market asparagus salad

Yippee!  It’s that time of year again, the Wellfleet Farmers’ Market opens today!  Nothing tastes better than crisp cut greens, local honey and farm fresh eggs!  There is something special about a meal that is made from food that has only traveled a few miles instead of a few thousand miles!


Asparagus is one of the first foods brought to market in the spring.  Asparagus is a natural diuretic that aids the body in its “spring cleaning” by ridding the body of toxins.  Asparagus contains a fiber called inulin, which healthy bacteria “probiotics” feed on making for a healthy digestive system.  Asparagus also contains folate, a vitamin essential for women planning on becoming pregnant.  To ensure the highest nutrient content, buy asparagus that is fresh and locally grown!  Get out to your local farmer’s market and give this recipe a try! 

Spring Asparagus Salad with Lemon Basil Vinaigrette

Asparagus Salad

1 Bunch Local Asparagus

Olive Oil

Sea Salt

Slivered Almonds

4-6 cups spring greens

Lemon Basil Vinaigrette

¼ cup lemon juice

2 teaspoons Dijon Mustard

1 clove garlic

¼ cup olive oil

¼ cup fresh basil



~Place vinaigrette ingredients in a blender or food processor and blend until well combined, set aside.

~Wash asparagus and cut off tough ends.

~Toss asparagus with a drizzle of olive oil and sprinkle with sea salt.

~Arrange in a single layer on a baking sheet.

~Place under broiler for 10 minutes, turning once.

~Remove from oven and let cool.

~Once cooled, slice into 1 inch pieces.

~Place slivered almonds on a baking sheet and broil until lightly golden, not burnt!

~Toss greens, asparagus and toasted almonds with vinaigrette.

~Top with fresh grated Parmesan cheese, a fried egg, or both!

Come check us out, every Wednesday from 8-1 behind Wellfleet’s Preservation Hall!

crunchy quinoa salad with peanut sauce

This weekend I met a very sweet woman who said she started eating quinoa since reading my blog!  It made me so happy to hear that a) people are reading my blog and b) they are trying the recipes and eating healthy food!

So, what’s all the hype over quinoa about?  Pronounced Keen-Wah.  Quinoa is actually not a grain, it’s a seed!  Originating thousands of years ago in Central and South America it was used by the Incas to increase endurance and stamina.

Red and White Quinoa

Red and White Quinoa

Quinoa is gluten-free for all those out there with gluten sensitivities and is a great substitution for rice or pasta.  It contains all 9 essential amino acids making it a complete protein, great for vegans and vegetarians!  It has tons of fiber (unlike the white processed alternatives) which can be helpful in lowering cholesterol, blood pressure and controlling glucose levels.  The phytonutrients found in quinoa make it an anti-inflammatory food, lowering risk of cardiac disease and cancer.  Quinoa is also rich in iron and magnesium, which is essential for energy production and the formation of bone.

Try it out using my new favorite recipe!

crunchy quinoa salad with peanut sauce

Crunchy Quinoa Salad with Peanut Sauce

Adapted from


1 cup cooked quinoa

1-2 cups shredded red cabbage

1 red or orange bell pepper, diced

½ red onion, diced

1 cup shredded carrots

½ cup chopped cilantro

¼ cup diced green onions

 crunchy quinoa salad with peanut sauce

For the dressing

¼ cup all natural peanut butter

2 teaspoons freshly grated ginger

3 tablespoons Bragg’s Amino Acids

1 tablespoon honey (use agave if vegan)

1 tablespoon rice wine vinegar

2 tablespoons toasted sesame oil

3 tablespoons water

crunchy quinoa salad with peanut sauce


Prepare all salad ingredients and place in a large mixing bowl.

In a food processor, combine all dressing ingredients.  Blend until well combined adding water as necessary until desired consistency is created.

Add 1 cup of cooked, cooled quinoa to the vegetables.  Pour dressing on top and mix until vegetables are well coated.

 crunchy quinoa salad with peanut dressing

The original recipe added 1 cup of edamame or chickpeas and garnished with cashews and lime.  I think all three ingredients would be a lovely addition to the salad!

I served the quinoa over a bed of greens and topped with tempeh that was sautéed in coconut oil and Bragg’s Amino Acids.  I also added a sprinkle of black sesame seeds!  For a non-vegetarian/vegan meal you could add grilled chicken or shrimp.

crunchy quinoa salad with peanut dressing

The peanut sauce was excellent, wish I had made extra!

Hope you enjoy it too!

Stop on by GLOW YOGA on May 18th for the 2 year anniversary celebration, I will be making this quinoa salad!

growing a garden and springtime greens

We are finally able to check “plant garden” off of our “to do” list!  I’ve been waiting for this day for a while now!  I’ve been so excited to let Noah pick out veggies and share in the experience of growing a garden.


Gardening with kids is so important for many reasons.  In today’s fast-paced world, we forget to teach our kids where food comes from.  Unfortunately, most children think food comes from the grocery store in pre-packed, ready-to-eat forms.  It is so important that we teach our kids that Mother Earth provides REAL FOOD that will nourish our bodies.  Gardening will help our kids connect with nature and it’s fun…what kid doesn’t love getting dirty!


We decided to grow hearty plants that don’t require much care such as kale (surprise, surprise!), spinach, swiss chard, sugar snap peas, lettuce (two types) and herbs.  Noah had so much fun showing off his “baby plants” and helping Dad.  Granted, his attention span lasted all of 5 minutes and then we were off to the next thing while Shaye was left to finish “our” project on his own!


If you’re not up for planting a whole garden or don’t have the time or space, start with a potted plants.  Greens and herbs all grow well in pots as well!  And, if you’re just not the gardening type, take your kids to a local farm or farmers market.  Wellfleet Farmer’s Market will be starting May 15th!!!  Get out and support your local farmers and show your kids that REAL FOOD is grown, not processed!

Once those greens start growing try out this recipe!

Springtime Greens with Beets and Herb Vinaigrette


For the salad

4 small red and/or golden beets

1 1/2 teaspoons extra-virgin olive oil

Sea salt

5 cups greens (arugula, bibb, swiss chard, kale, green leaf, dandelion greens…anything available!)

½ red onion, thinly sliced

1 ripe avocado, cut into small chunks

 1/4 cup crumbled goat cheese (optional)

 2 tablespoons pine nuts, toasted

For the vinaigrette

1/2 teaspoon honey or agave nectar

1 tablespoon fresh lemon juice

1/4 cup packed fresh dill

2 tablespoons chopped fresh chives

1 large clove garlic

2 tablespoons extra-virgin olive oil

1/8 teaspoon sea salt, or more as needed

1/8 teaspoon freshly ground black pepper, or more as needed


For the salad: Preheat the oven to 425 degrees. Combine the beets, oil and sea salt to taste in a glass baking dish; toss to coat evenly. Cover tightly with aluminum foil and roast for 35 to 40 minutes or until tender when pierced with a knife. Cool completely, then trim the beet ends; use a paper towel to slip off the skins. Cut the beets into thin rounds and place in a stain-proof bowl.

Combine the greens and red onion in a mixing bowl.

For the vinaigrette: Combine the honey or agave nectar, lemon juice, dill, chives and garlic in a blender or mini food processor. Pulse to combine. Slowly add olive oil and season with sea salt and pepper.

Add about 3 tablespoons of vinaigrette to the bowl of greens; toss to coat evenly. Taste, and adjust the seasoning as needed.

Put greens on a plate and top with beets, avocado, goat cheese and pine nuts.

Drizzle with the remaining vinaigrette just before serving and enjoy!