RECIPES

Organic Granola

This is a favorite with my clients. I know deep down they would sometimes prefer a pop-tart, but most times, they humor me by starting their day with this tasty source of complex carbohydrates, protein and good-for-you fats!

  • 6 cups of organic rolled oats (not quick oats!)
  • ¼ cup of raw almonds
  • ¼ cup of raw pecans
  • ¼ cup of toasted walnuts
  • 1 Tablespoon of Saigon Cinnamon
  • 1 Tablespoon of unsweetened coconut (shredded)
  • ¼ of Flax Seed
  • ¼ to ½ Cup of Organic Raw Honey
  • ¼ to ½ Cup of Raw Maple Syrup
  • Dash of Kosher Salt
  • Dried Organic Fruit (chopped)
Preheat Oven to 400.
In skillet on Med-high heat, toast the walnuts for about 4 minutes.
In large bowl, combine all ingredients except for the dried fruit. Mix well. Layer granola on cookie sheet. (It is important to keep granola in single layer.)
Bake for about 10 minutes.
Gently stir granola on pan.
Bake for another 10-12 until golden.
Fold chopped fruit into granola. Cool completely. Store in airtight container.
Delicious with yogurt!

Mediterranean Goat Cheese & Kalamata Olive Spread

  • 8 oz of Goat Cheese (sliced or crumbled)
  • 2-3 oz of fresh mozzarella cheese
  • 10-15 Grape Tomatoes, sliced in halves
  • Extra-Virgin Olive Oil
  • Pitted, chopped Kalamata Olives
  • 1 teaspoon of capers
  • Balsamic Vinegar
  • Fresh Basil, chopped
In a shallow dish or pie plate, coat with one T of E.V.O.O.   Cover bottom of dish with goat cheese.  Thinly slice mozzarella and layer over goat cheese.  Top with tomatoes and olives.  Sprinkle with capers.
Bake at 350 for about 20 minutes or until bubbly.
Drizzle with additional E.V.O.O., balsamic vinegar and basil.
Serve with melba toast, Italian breadsticks or hot, crusty Italian bread.

Uncooked Tomato Sauce

Hanover County, Virginia is famous for its gorgeous summer tomato! I make this dish (one of my mother’s favorites) all summer long. If you can’t use a fresh, local tomato, try Campari Tomatoes or boxed Pomi Tomatoes.

  • 6 very ripe tomatoes
  • ½ cup virgin olive oil
  • 1 t garlic
  • ½ onion
  • 1 handful of Fresh basil and ½ handful of fresh parsley
  • Salt & Pepper
  • 2 T Pine nuts
  • 1 T capers
  • Freshly grated Parmesan or Asiago Cheese for topping
Plunge tomatoes in pot of boiling water for about 60 seconds. Transfer tomatoes with slotted spoon to bowl of ice water.
Peel tomatoes and place in food processor.
Add remaining ingredients except for Pine nuts and capers.
Blend on low, gently chopping the tomatoes and mixing with Olive Oil mixture.
Stir in pine nuts and capers after sauce is well blended.
Serve over freshly cooked Angel Hair.
Note: I sometimes will have a small bowl of chopped kalamata olives at the table for those who would like to add to their pasta.