Shitake Avocado Salad

You will need 1 Avocado pitted and cubed, 3 Shitake mushrooms chopped, 1/3 cup of cherry tomatoes, 1/4 red onion chopped, 1 tbsp garlic and 1 tbsp of Extra Virgin Coconut Oil, 2 Basil leaves

On medium heat add coconut oil

Once the coconut oil has melted add mushrooms and garlic and cook for 3 mins.

Now add tomatoes and cook for 1 more minute.

Add red onion and cook for 2 minutes. 

Combine all cooked ingredients with avocado and stir.  Add basil for garnish.

Sesame Stir Fry

This is quick, easy and delicous and you can subsitute whatever vegetables you'd like.

1. Preheat skillet on medium low.
2. Chop broccoli, red onions. mushrooms, brussell sprouts, tomato, spinach, garlic and use whole snap peas.
3. Coat pan with sesame oil and add garlic and let cook for a minute. 
4. Add broccoli, brussell sprouts, and mushrooms.
5. Let cook for another 2 minutes.
6. Add spinach, tomato, red onion and snap peas and let cook for 2 more minutes.
7. Remove from heat and sprinkle with sesame seeds. 
8. Serve Hot or Cold

Kale Avocado Salad Round 2

I love this salad! It is Raw and it tastes delicious.  Today I made my version of this simple salad for some friends using all Organic Local Ingredients (Thank you Whole Foods since we do not have a Co-Op in town). 

You will need for a salad to serve 2 people
1/2 bushell of Kale
1 Avocado
1/4 slice of lemon
1/4 Red Onion
Dash of Sea Salt and Ground Pepper

1. Wash and chop Kale into bite size pieces
2. Dice red onion
3. Depit Avocado and place in mixing bowl
4. Squeeze lemon onto avocado in mixing bowl
5. Mash avocado with a fork or press until it is smooth
6. Add chopped kale and mix mix mix! Make sure the avocado coats the kale evenly
7. Add diced red onion, Salt and Pepper and stir
8. Serve or cover and refridgerate (lemon juice will keep avocado from turning brown)