Please enjoy the following recipes. They are some of my favorites. Please feel free to alter them to suit your needs. They are best when you use organic ingredients and also please reframe from using sugar and flour. Thank you for allowing me to share my gift with you.
Chef Keith Thomas
AVOCADO HEIRLOOM TOMATO SALAD
2 medium-sized heirloom tomatoes
1 hand full of pea tendrils
1 avocado (one Florida or 2 Hass)
1/4 red onion sliced thinly
2 tbsp olive oil
salt to taste
1/2 tsp crack black pepper
Cut heirlooms into medium wedges add pea tendrils.
Place into a mixing bowl and toss
with the olive, lemon juice,
avocado, and salt. Add in the onion and
pepper. Refrigerate for 1 hour and serve.
CHOCOLATE BANANA SMOOTHIE
1 cup of almond milk or rice milk
2 tbsp cacao nibs
1 frozen banana
1 tsp stevia
1 scoop fat-free whey protein (optional)
Put all ingredients in a high-speed blender and blend until smooth.
4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1 cup raisins
1/2 cup chopped walnuts
2 packets of Truvia
1/4 cup raw sunflower seeds
4 dated small diced
Optional almond milk, strawberry, and blueberry.
In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, Truvia, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.
Served with unsweetened almond milk 1 strawberry and 2 TSP blueberry.
1 1/2 tbsp olive oil
2 cloves garlic, minced
2 bunches spinach, large stems removed and chopped
¼ cup vegetable stock
2 cup diced mushrooms
2 zucchini, sliced
2 green squash sliced
2 cups sliced shiitake mushroom
1 onion diced
2 stalks of celery diced
2 medium carrots blanched and diced
3 cups homemade tomato sauce
Brown rice lasagna noodles
3 cup mozzarella cheese for topping
1 deep lasagna
1 medium saute pan
a medley of fresh herbs chopped 1/2 cup
1. Set the oven to 350 degrees.
2. In a medium sauté pan, heat 1 tbsp olive oil over medium heat.
Add garlic and sauté until fragrant. Add zucchini, squash and 1/4 cup vegetable stock. Continue to sauté until al dente.
3. Set aside and saute carrots, onions, celery, and mushrooms until soft.
Set aside mixture in a bowl.
4. In the baking dish, spread about 1 cup of tomato sauce to cover the bottom.
5. Add a layer of noodles, overlapping them slightly to make a solid single layer.
Spread vegetable mixture (zucchini/squash). Layer a little cheese and 1 TP of chopped herbs.
6. Add another layer of noodles, followed by sauce, fresh spinach and carrot, onion, celery mixture, and 1 TP herbs.
7. Repeat with one more layer of noodles, sauce, and then sprinkle with cheese add veggie mixture. Top with cheese another layer of noodles and carrot, celery, and onion mixture. Add one more layer of noodles sauce and a generous amount of cheese.
8. Bake the lasagna for 35-40 minutes or until bubbly.
Let it sit for 5 minutes or so to firm up before slicing.
HOMEMADE TOMATO SAUCE
3 large almost over tomatoes
1 medium onion diced
3 cloves of garlic minced
1/2 green bell pepper diced
1 stalk of celery diced
2 cups vegetable stock
1TP of Italian seasoning
2 TP olive oil
Heat oil in saute pan and add all the vegetables cook for 5 minutes add seasoning and vegetable stock simmer for 30 minutes or until thick. Puree with a hand mixer.
GRILLED BEETS AND SWEET POTATO SALAD
6 small beets, scrubbed
2 medium-sized sweet potato
1/2 cup crumbled feta cheese
2 springs of thyme picked and chopped
1 green onion thinly sliced (chiffonade)
salt and pepper to taste
Bring a large pot of salted water to boil and add sweet potatoes. Cook until slightly hard. Repeat the same process for beets. Chill peel and slice 1/4 of an inch thick. Lightly toss in olive oil salt and pepper.
Preheat an outdoor grill for medium heat.
Place beets and sweet potato on the grill very carefully just to get grilled marks on each side. Cool in the icebox for 5 minutes
Place beets and sweet potatoes in a large bowl. Add thyme, green onion, and feta.
Toss with olive oil . salt and pepper.
served chilled or room temperature.