• 1 cucumber, sliced
• 1/2 bunch chicory or curly endive lettuce, shredded
• 1 bunch radishes, trimmed
• 1 red bell pepper, cut into strips
• 6 scallions, sliced
• 1 green bell pepper, cut into wedges
• 3 tablespoons Oregano Dressing
• 3 tomatoes, cut into wedges
• 2 tablespoons crumbled feta cheese

Ingredients:

• 2 teaspoons extra virgin olive oil
• 2 teaspoons lemon juice
• 1 tablespoon minced scallions
• 2 teaspoons rice vinegar
• 4 cups chopped fresh spinach
• 2 tablespoons soy sauce or tamari
• 2 tablespoons Barlean’s organic flax oil
• 4 cups cooked brown rice

Directions:
Heat the olive oil in a skillet. Add the scallions and sauté until soft, adding a few teaspoons of water
to prevent browning. Add the spinach and braise until soft. Set aside. In large bowl, combine the flax oil, lemon juice, rice vinegar, and soy sauce. Stir in the rice and the spinach mixture.
SERVES 4

Ingredients:

• 2 cups cooked brown rice
• 1/8 cup cider vinegar
• 1 16-ounce can or 2 cups cooked red kidney beans, drained and rinsed
• 1 tablespoon brown sugar
• 2 fresh or pickled jalapeño peppers, minced
• 1 1/2 cups cooked fresh corn or thawed frozen corn
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 4 scallions, chopped
• 1/2 teaspoon salt or salt substitute
• 1/8 cup Barlean’s organic flax oil
• 1/8 cup lime juice

Directions:
Mix together and serve with lime wedges.
SERVES 4

• 1 mashed medium size avocado
• 1/4 cup canola oil
• 2 1/2 cups whole wheat pastry flour
• 1 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 1/4 cups mashed, ripe bananas
• 2/3 cups nonfat plain yogurt
• 1/4 cup hempmilk (you can use any type of milk)
• 1/3 to 1/2 cup honey (this depends on how sweet you want your bread)
• 2 eggs
• 1/2 cup chopped walnuts (optional)
• Flaxseeds for topping (optional)

• 1 15-oz. can chilled chickpeas or garbanzo beans, drained, rinsed
• Juice of one large fresh lime
• 1-2 tablespoons peanut butter
• 3 cloves fresh garlic
• 2 heaping tablespoons jarred jalapeños, drained
• 1-2 tablespoons olive oil
• 2 tablespoons fresh cilantro leaves
• Pinch of cumin, to taste
• Red pepper flakes, to taste
• Pinch of sea salt, to taste

Instructions:

Combine all of the ingredients in a food processor until smooth.
Makes about 3 cups.

Risotto, the creamy Italian rice dish, is a simple recipe that, when done right, oozes luxury. In this health-spun version, brown rice replaces the usual Arborio rice, and we’ve added grated raw beets and luscious coconut milk. This is a gorgeous dish that tastes as good as it looks. Get your protein, fiber and antioxidant boost all in one rustic meal, perfect for a chilly winter night with a tall glass of red wine.

Serves: 2 entrees or 4 sides

Ingredients

• 4 cups vegetable stock
• 1 cup coconut milk (may use light), plus ½ cup for serving
• 1 tablespoon olive oil
• 2 medium shallots, finely chopped (about 1/3 cup)
• 1 cup long-grain brown rice
• ¼ cup dry wine (red or white)
• 2 medium beets, scrubbed, grated
• Sea salt and black pepper, to taste
• Chopped fresh parsley, for garnish

Instructions

Combine stock and 1 cup coconut milk in a medium saucepan; keep warm over low heat.

Heat oil in a medium stockpot over medium; add shallots and cook until translucent, stirring occasionally, about 5 minutes. Add rice and cook until lightly toasted and golden, stirring occasionally, about 3 minutes.

Add wine to stockpot; simmer until liquid is almost cooked out, about 1 minute, scraping bottom of pan to deglaze. Add ½ cup of warm stock mixture to stockpot, stirring and allowing it to simmer and cook until almost dry. Keep the heat at enough of a simmer for the liquid to just barely bubble. When the bottom of the stockpot looks almost dry under the rice, add the next ½ cup of stock mixture. Continue adding ½ cup of stock mixture at a time to the rice, stirring and letting it become almost dry before adding the next ½ cup.

When half of the stock mixture has been added (about 3 cups worth), add the grated beets; season to taste. Stir well and continue adding the stock, ½ cup at a time. Keep adding and stirring until all stock has been added. The process will take about 45 minutes in total. The rice will become soft, creamy, and just barely chewy in the middle (al dente).

When all stock has been added, and the rice is creamy and cooked, finish the dish by stirring in ½ cup coconut milk; adjust seasonings to taste. Serve immediately with fresh parsley.