Volume 3 Issue 4

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Page 5 of 47

Abby's Magazine - March/April 2015 | Page 7 Page 6 | Abby's Magazine - From Our Café From Our Café From Our Café "We do not support the use of any chemicals, antibiotics, hormones, artificial colors, artificial flavors or G.M.O.'s in our foods" GF gluten free EF EF egg free SF SF sugar free DF DF dairy free V vegan NF NF nut free raw R SF SF DF DF GF GF GF GF NF NF NF NF NF NF V EF EF EF EF SF SF DF DF GF GF 4 tsp. organic lemon juice ¼ cup organic green, red, and orange peppers, chopped ¼ cup organic yellow onion and organic celery, chopped ¼ tsp. organic Himalayan salt ¼ cup Soy-Free Vegenaise Bake the sweet potato until soft (approximately 30 minutes at 350°). Mash. Bake the salmon about 20 minutes at 350°. Gently flake the salmon. After the flaked salmon and mashed sweet potato are cool, mix all the ingredients together and form into a croquette. Bake on a baking sheet for approximately 15 minutes until golden brown. Serve and enjoy! Wild-Caught Salmon Croquettes 4 Servings (serving size: 2 croquettes) 2 organic cucumbers, unpeeled and sliced ¼ inch thick 1 organic yellow pepper, chopped 1 organic red pepper, chopped 2 organic tomatoes, cut into approximately 6 pieces each ½ organic red onion, sliced in half circles ½ pound organic feta cheese, diced into ½ inch squares (not crumbled) Place the cucumber, pepper, tomatoes, and red onion in a large bowl. For the dressing, in a separate bowl, whisk together the olive oil, vinegar, oregano, salt. Toss with the salad. Add the feta and Kalamata olives. Chill until ready to serve. Enjoy! Organic Greek Salad 6 servings Salad 1 cup of cooked organic quinoa (1/2 cup uncooked will yield 1 cup cooked) 1 cup organic chickpeas, cooked 1 small organic red onion, chopped Blend all ingredients for the dressing in a food processor or blender. In a large bowl, combine all salad ingredients. Pour the dressing over the top and mix well. Serve and enjoy! Green Goddess Quinoa 4 servings 1 small organic sweet potato, baked, peeled, and mashed ¼ tsp. organic paprika A pinch of organic black pepper 1 tsp. organic dill, chopped 2 (6 ounce) packages skinless, boneless wild-caught pink salmon ½ cup organic Kalamata olives Dressing 1 tsp. organic dried oregano ¼ cup organic red wine vinegar 1 tsp. organic Himalayan salt ½ cup organic extra virgin olive oil Dressing 2 tbsp. of fresh organic lemon juice Zest of ½ of an organic lemon ¼ cup organic extra virgin olive oil ¼ tsp. organic Himalayan salt 1/3 tsp. organic cumin 2 tbsp. organic cilantro R

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