A Model Diet

Delicious Spinach Hummus and Lettuce Dippers. This great-tasting Spinach Hummus was given to us by a friend, topped with raw Pumpkin Seeds, and garnished with Lettuce. Use the Lettuce to dip into the Hummus, and for an added nutritional boost, make the Hummus raw too (from sprouted Chick Peas). Yum!

Crunchy Tempeh Sushi (presented on a Preserve recycled cutting board). Feel exceptionally refreshed after eating this treat!

Begin by cooking organic Sushi Rice as directed here. While Rice simmers, cut Cucumber, Tempeh, and Avocado into long slivers. Then, line a frying pan with Grapeseed Oil and quickly brown the Tempeh on medium/high, turning the burner off when the edges curl or darken. When Rice is complete, lay out a Raw Nori Sheet and get your favorite large spoon. Plop some Rice on the Nori sheet, and delicately smear the Rice as close to the edges as you can get, in as thin of a layer you can achive without smashing the Rice or damaging the wrap. Place a few strips of Cucumber, Avocado, and Tempeh in the middle area of the wrap and curl the edge closest to you, folding it into the rice. Continue rolling, and voila! You have an extremly tasteful and healthy meal.

A Simple Broccoli and Rice Stir Fry. Cook one or two servings of organic Brown Rice and let cool with cover on. In a separate frying pan add Coconut Oil, a finely chopped Garlic Clove, String Beans (shown here are frozen), stirring frequently. Then add chopped Broccoli and finely chopped Ginger Root. Heat on high and stir for a few more minutes and then serve with the Rice and Soy Sauce. Wholesome!

Here's a healthy and delicious Broccoli and Peanut Lo Mein dish. Boil a pan of water and add wide Lo Mein Noodles for about 5 minutes, drain and let air dry. In a frying pan, add Broccoli, Red Pepper, Mini corn, Celery, Water Chestnuts, and Peanut Sauce. Saute until steamy, then add the noodles to the frying pan. Crank the heat for a few minutes and let sauce become crispy by scraping the noodles clean every minute or so. Top with Green Onions and Peanuts and enjoy the fresh and crunchy Lo Mein.

A sensational Charcoal-bitten Tofu and Salsa Scramble. Sometimes multitasking can lead to new recipes; this slightly toasted Extra Firm Tofu was perfect when cooked for a long time over medium heat. Adding salsa right at the end gives some of the pieces a nice softness, which is reminiscent of the especially tasty edges of Eggplant Parmesan and a spicy Enchilada sauce.

Here's a delicious, comforting, Red Lentil and Sweet Potato Soup. Simply boil 3/4 of a pot of water, add about 1/3 Red Lentils, and one chopped (organic) Sweet Potato, simmer until Potatoes are tender, add Cumin and a dash of Sea Salt, and serve.

BBQ Black Bean Burrito. In a large frying pan drizzle your favorite oil, place on medium heat and add finely chopped Onions, Jalapenos, and Garlic. Stir and let sizzle. After a few minutes, add finely chopped Red Pepper, Green Pepper, and Tomato. Let sizzle, adding canned organic Black Beans and stirring occasionally. Place a flour tortilla in the broiler for a few minutes to warm it up, when it's just about to turn toasted, take it out with a cloth napkin and place in the middle. Spoon two heaping spoonfuls of beans and veggies into the middle of the Tortilla, along with optional Cilantro, and wrap, first by folding the sides, then rolling it up from one end to another. Side with organic Tortilla Chips, top with BBQ sauce and your ready to roll!

Grilled Faijta Tempeh Sandwich. In a small frying pan, drizzle Grapeseed Oil, and set on medium heat. Cut a thick "steak" of Tempeh and place in frying pan. Sprinkle chili pepper, garlic powder and/or flakes chipotle pepper flakes, place a few little pieces of cheese over the most seasoned areas and let cook for about seven minutes. Take your spatula and check to see if theTempeh has gotten a nice brown edge, if so, flip carefully (cheese will virtually disappear , but the taste and added texture won't!). Add the rest of the slice of cheese on the hot, browned top and let cook for another 3-7 minutes. In a bowl, add three cups of finely chopped organic Cabbage, the juice of one Lemon, fresh ground Pepper, and one-two spoonfuls  of Vegenaise. Stir until Cabbage is completely covered and place atop your favorite local toasted bread. Shown here is Little Notch Organic 7 Grain from Southwest Harbor, Maine.

Tofu Salsa Scramble and Green Beans. Line a frying pan with a thin layer of Grapeseed Oil, put on medium/high heat, and add finely chopped Tofu (shown here is "Extra Firm"). Let fry, stirring occasionally, and then add organic Green Beans and your favorite Salsa, and continue cooking. The best part about this dish is the longer you can let it fry up and crisp up in the pan, the better it tastes (well, to an extent;)

Lentil and Quinoa Salad Wrap. Begin with a pot filled with four cups of water, when it reaches a boil, add 1 1/2 cups of French, Brown, or Green Lentils. In a separate frying pan, drizzle Olive Oil and pour about a cup of Quinoa evenly in the pan; turn to medium heat and frequently stir until you begin to hear popping. Then add about 1 1/2 cups of water, 1/4 cup of finely chopped Onions, two cloves of Garlic, a finely chopped jalapeno, and let simmer until the water is gone. Test the Lentils and when they're too your liking, drain and let cool. In a large bowl, stir in chopped Swiss Chard, Beet Greens, and/or Spinach, add both Lentils and Quinoa and stir. Place this healthy, fiberous mixture on your favorite organic local wrap, roll up, and enjoy!