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Ceviche with Avocado, Cilantro, and Lime Vinaigrette

Serves 6
Prep time: 30 min
Cooking time: zero (8-hour marinade required)
(It is recommended that all seafood be wild, fresh and ingredients be certified organic)
Ceviche

  • 8 ounce halibut
  • 8 ounce prawns
  • 8 ounce scallops
  • 16 ounce lime juice
  • 1 medium yellow pepper, ½ inch dice
  • 1 medium red pepper, ½ inch dice
  • 3 tablespoon cilantro, chopped
  • 6 medium tomatoes, seeded and diced into ½ inch pieces*
  • 1 medium avocado, ½ inch dice*
  • Salt and pepper to taste

Method:

  1. Dice seafood into ½ inch pieces and combine with all other ingredients (except avocado and tomato)*.
  2. Marinate in lime juice for at least 8 hours in REFRIGERATOR.

Avocado, Lime and Cilantro Vinaigrette
2 Medium avocados, peeled and pitted
6 ounce lime juice
1 tablespoon Wholearth Spice Latin America Blend
½ bunch cilantro, chopped
Water, drinking quality (to adjust consistency)
Salt and pepper to taste
Method:

  1. Place avocados and lime juice in food processor or blender. Adjust with water as needed and puree until smooth.
  2. Add Wholearth Spice Latin America blend and puree.
  3. Add cilantro and season with salt and pepper to taste.

Pull-together

  1. Remove completely marinated ceviche from refrigerator. Drain any excess lime juice.
  2. Add avocado and tomato and mix well.
  3. Spoon vinaigrette onto plate, place ceviche in middle of plate and serve chilled.

Heirloom Tomato Salad with Arugula and Whole Milk Mozzarella

Prep time: 10 min.
Yield: 4 servings

  • 4 medium Red Heirloom Tomatoes sliced
  • 4 medium Yellow Heirloom Tomatoes sliced
  • 4 medium Green or orange Heirloom Tomatoes sliced
  • 4 oz. Baby arugula or spring greens
  • 8 oz. Whole milk mozzarella sliced
  • 1 bunch Fresh basil chiffinade or chopped
  • 1 bottle “Grandma Dave’s Balsamic Vinaigrette”
  • Salt and fresh ground pepper to taste

Method:

  1. Put arugula down on plate as a base.
  2. Alternate the colored tomatoes and mozzarella, laying them down in a circular pattern.
  3. Drizzle “Grandma Dave’s Balsamic Vinaigrette” on tomatoes.
  4. Apply Basil Chiffinade.
  5. Season with salt and pepper and serve.

Plum Sauce

Ingredients:

  • 1T sesame oil
  • 1T finely chopped ginger
  • 1T finely chopped garlic
  • 1T finely chopped scallions
  • 1T finely chopped lemongrass
  • ½ cup rice vinegar
  • ½ cup sake or rice wine
  • 3 red plums quartered
  • 2 kefir lime leaves
  • Method:

Method:

  1. Heat sesame oil in small sauce pan.
  2. Sautee ginger, garlic, scallions and lemongrass.
  3. Deglaze with rice vinegar and rice wine.
  4. Add plums and lime leaves and simmer for10 minutes.
  5. Puree and strain and set aside.

Julienne Burdock Root with Scallions and Cilantro

Ingredients:

  • 4” Chunk burdock root, peeled and julienned or thinly sliced
  • 2T Rice vinegar
  • 1T Sesame seeds
  • 2 Scallions, sliced thin on an angle
  • 2T Cilantro, roughly chopped

Method

  1. Mix all ingredients into bowl. Serve and enjoy.
  2. Keep covered in refrigerator for up to three days.

Paper Wrapped Fish (Asian Variation)

Yield: Six Portions
Prep time: 60 minutes
Cooking time: 15-20 minutes
Ingredients:

  • 6 Pieces Parchment cut into hearts
  • 2 T melted butter
  • 6, 6-8 ounce portions Mahi Mahi fillet
  • 2 large Carrots, julienned
  • 2 Stalks celery, julienned
  • 9 Snow peas julienned
  • 9 shittake mushrooms stemmed and slice thin(optional)
  • 1 leek julienned
  • 1 ½“ chunk ginger, julienned
  • 1 ½“ chunk lemongrass, cut into thin strips
  • 1 bunch scallions, thinly sliced on a bias
  • 2 lemons juiced
  • 1T sesame seeds
  • Kosher or sea salt and fresh ground black pepper to taste

Method:

  1. Preheat oven to 375.
  2. Cut Parchment into giant hearts see illustration.
  3. Lay out parchment and brush melted butter onto hearts evenly.
  4. Try doing three at a time as they will take up a lot surface area.
  5. Place fish down onto center of one side of parchment heart.
  6. Lay down ginger, lemongrass, sesame seeds and scallions on either side of fish fillet.
  7. Evenly distribute vegetables over fish fillet.
  8. Drizzle lemon juice over vegetables.
  9. Season with salt and pepper.
  10. Fold over other side of parchment and continue to fold over small creased sections as illustrated.
  11. Bake for 15-20 minutes until paper is golden and fish is making a tzzsssss sound.

Quinoa Tabouli

Excellent source of: iron, magnesium, selenium, potassium, phosphorous, zinc and other minerals. Good source of vitamin B complex and fiber. Quinoa is one of the two only grains that are complete protein.
Yield: 12 (1 cup) servings
Prep time: 40 minutes
Cooking time: 20 minutes
Ingredients

  • 1 T olive oil
  • 1 T garlic, finely chopped
  • 1 sm. onion, diced
  • 2 T Wholearth Spice blend of choice
  • 2 cups quinoa, rinsed under cool water for 30 seconds
  • 3 ½ cups vegetable broth or water
  • 2 small cucumber, diced
  • 4 small tomato, diced
  • 2 bu. parsley, chopped
  • 1 bu. mint, chopped
  • 2 lemons, juiced
  • Salt and pepper to taste

Method

  1. Heat olive oil to smoking point.
  2. Sauté onions and garlic until translucent.
  3. Add rinsed quinoa and sauté until lightly coated with oil.
  4. Add spice blend of choice.
  5. Add vegetable broth or water and season with salt and pepper.
  6. Bring quinoa up to boil, cover with tight fitting lid, turn down to simmer.
  7. Cook for 15 minutes; remove from heat, let stand to cool for 30 minutes.
  8. Add all other ingredients and let stand in refrigerator for 1 hour.
  9. Plate and serve.

Vietnamese Spring Rolls with Peanut Sauce

Wide variety of fresh vegetables are a substantial source of digestive enzymes and contain all essential vitamins, particularly vitamins A, B, and C, and also rich in minerals. Full of cleansing and tonifying properties essential for healthy nerve and digestive function. High in fiber, complex carbohydrates, and glutamic acid, which may boost immune function.

Ingredients:

  • Spring roll wrappers (rice) 8, medium
  • Carrots 2, medium
  • Bell pepper red and yellow 1 of each
  • Daikon radish 4” chunk
  • Cabbage ¼ head
  • Shiitake mushrooms 8 each (poached or sauteed)
  • Mint (chopped) ½ bunch
  • Furikake shake ¼ jar (can be purchased at Asian market)
  • Snow peas 12
  • Scallions 1 bunch
  • Cucumber ½ each (English)
  • Leek (blanched) 1
  • Cilantro (chopped) ½ bunch
  • Basil (chopped) ½ bunch
  • Sesame seeds

Note: The amount and proportion of ingredients will vary according to personal preference and desired quantity. Method

  1. Julienne all vegetables, chop all herbs.
  2. Blanch leeks and sautee or poach mushrooms.
  3. Moisten rice paper rolls in between paper towels or with spray bottle let sit for five minutes.
  4. Uniformly place vegetables into the center of each roll.
  5. Top with herbs, scallions, shake and sesame seeds.
  6. Gently roll the rice paper, if needed, seal the ends with a small amount of water.
  7. Cut in half, on a bias, and cover with damp paper towel until ready to eat.

Peanut Dipping Sauce: Yields: 1 1/2 cups Ingredients:

  • 1 Tb. sesame oil (light)
  • 1 cup organic peanut butter
  • 2 Tb. ginger root- chopped
  • 1 Tb. garlic- chopped
  • 1 Tb. lemon grass- chopped
  • 2 Tb. scallions- chopped
  • 1 Tb. sesame seeds- toasted
  • ½ bu. cilantro, chopped
  • 2 Tb. rice vinegar
  • 2 Tb. agave nectar
  • Water to adjust consistency

Method

  1. Sautee ginger, garlic, lemon grass, and scallions in sesame oil.
  2. Put all other ingredients into food processor and pulse.
  3. Add water to adjust consistency.

Bowl of Sunshine

Ginger-Butternut-Orange Soup

High in powerful antioxidants: Vitamins A (beta carotene), C. Low calorie source. A great potassium and folate source. High in fiber. Excellent for improving circulation, and relieving nausea and indigestion. Bright visual color is appealing and stimulating.

Yield: 10 (12 oz.) servings
Prep time: 45 minutes
Cooking time: approx. 2 hours

Ingredients:

  • 1 Tb. olive oil
  • 1 lg. onion, sliced
  • 1/4 cup ginger, peeled and sliced
  • 2-4 cloves garlic, thinly sliced
  • 1 cup rice vinegar or sake
  • 1 lg. butternut squash, peeled seeded and rough cut
  • 3 quarts H20
  • 3 Tb orange zest (orange part of skin only)
  • 1/2 bu. cilantro, chopped
  • 1/2 bu. scallions, thinly sliced on bias (angle)
  • Salt and pepper to taste

Method

  1. Heat soup pot on medium heat w/olive oil until smoking.
  2. Sautee onions, garlic, and ginger for 2 to 3 minutes until translucent.
  3. Add rice wine and simmer for 2-3 minutes.
  4. Add butternut squash and 2 quarts of H20.
  5. Simmer slowly for 2 hours.
  6. Ladle contents into a blender and puree.

CAUTION: Always be very careful, pureeing hot food in as contents may erupt. You may want to remove the top and cover with a plate. Always leave some space for heat to escape.

If needed, you can adjust consistency w/remaining quart of H20.
Return pureed mixture to rinsed pot, heat and simmer.
Add cilantro, orange zest, and scallions.
Season w/salt and pepper and serve.

Immune Enhancing Smoothie

Watch Grandma Dave make this smoothie in our video player.

Excellent source of essential fatty acids, protein, magnesium, selenium, potassium, phosphorous, zinc and other minerals. Excellent for relieving dehydration and constipation. High in protein and fiber.

Ingredients:

  • Banana 1 (optional)
  • Protein powder (optional- Rice, whey, or soy based) Low fat Soy or rice milk 1 cup
  • Organic berries T.T.
  • Lecithin granules 1T
  • Almonds 1 T (soaked overnight)
  • Pumpkin seeds 1T.
  • Sunflower seeds 1 T.
  • Flax seed oil or meal 1 T.
  • Spirulina or Blue green algae or ProGreens 1 T.*
  • Aloe vera juice or gel, or juice 2 oz.*
  • Water to adjust consistency

Method:

  1. Put all ingredients into a blender, excluding water and spirulina/algae
  2. Blend until smooth, add spirulina and/or algae and adjust with water.

*As with any supplements, be sure to consult your physician before use.

Also check out Dave's Immune Enhancing Smoothie video in the Video Gallery.

Photographs