Watermelon Salad

Recipe: Watermelon, Arugula, Feta Salad

Original recipe makes 8 cups

  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons white balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 2 cups arugula
  • 2 cups baby spinach leaves
  • 1 cup thinly sliced red onion
  • 1 cup grape tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 2 cups bite sized watermelon chunks


  1. Whisk the olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
  2. Combine the arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle the vinaigrette over the salad mixture; toss to coat. Add the feta cheese and watermelon to serve.


Recipe for Spring

Kale Salad with Avocado and Apple


*1 bunch of kale, thick stems removed and coarsely chopped
*1 ripe avocado, diced
*sea salt and freshly ground pepper
*1 small garlic clove, peeled and minced
*3 tablespoons olive oil

* juice from a quarter lemon
*1 carrot, peeled and sliced into thin half moons
*1 small, green apple, sliced thin
*1 scallion, green part only, thinly sliced
*1 large handful of raw or toasted pine nuts (or toasted almonds)
*1 handful of dulse flakes- optional
*1 handful fresh mint, chopped- optional (parsley or cilantro or all 3 are excellent options)

* 1/3 cup of crumbled goat feta


1. Place kale in a large bowl with the avocado. Add salt, garlic, and olive oil. Mix very well, “massaging” the greens for about 3 minutes.
2. Reserve a small handful of the carrot and apple slices for garnish, then gently fold the rest into the kale mixture with the scallion, pine nuts, dulse flakes, and mint. Taste and season with additional sea salt, if necessary (the dulse is salty, so it be careful you don’t add too much).

Spring Vegetable Garden Minestrone

This is a spring staple.  Most of the ingredients grow locally.  Cook the vegetables very minimally in order to benefit from the easy digestion of cooked vegetables, but to preserve some of the enzymes found in raw vegetables.

  • 4 cups veggie stock
    1 bunch asparagus, sliced into bite sized pieces
    2 carrots sliced into 1/8 inch rounds
    1 cup canned chick peas, drained and rinsed.
    1 zucchini sliced into bite sized pieces
    1 cup watercress, large stems discarded
    1/4 cup basil, sliced thinly into ribbons
    1/4 cup parsley, finely chopped.
    2 green onions, sliced

  • Bring stock to a gentle simmer in a medium saucepan.  

  • Add asparagus, carrots, and zucchini, and simmer for 1 minute.  

  • Remove from heat, and stir in chickpeas, watercress, basil, parsley and green onion.  

  • Season with Salt and Pepper.

High Powered Vitality smoothie

Smoothies are a great way to get many essential nutrients in one delicious, easy meal.  This power packed smoothie is full of omega oils, chlorophyl, antioxidants, protein, and much more.  Sure to keep you energized for your morning or afternoon if you have it at lunch!

  • 2 kale leaves,
  • handful of raw spinach
  • 2 stalks celery chopped
  •  1/4 fresh beet chopped
  • 1/3 cup blueberries
  • 1 banana
  • 2 cm of fresh ginger root chopped fine
  • 1 tbsp spirulina or other greens powder
  • 1 heaping tbsp of sesame, almond or any other nut butter
  • options: add half an avocado (extra creamyness and good oils), hemp seeds (extra protein), half a carrot (betta carotene- good for skin and eyes)
  • 1-2 tbsp omega oil
  • 1/2 cup or 1 cup room temperature or warm water depending on how thick you like your smoothie. ( In Chinese Medicine we discourage eating and drinking things that are cold in temperature as this dampens the digestive fire and can decrease your energy).

Blend until smooth and enjoy!

Lentil Fritter Pitas With Red Cabbage Slaw



  1. In a food processor, puree 1 can of the lentils with the cilantro, parsley, garlic, and cumin until nearly smooth. Transfer to a bowl and mix in the bread crumbs, the remaining can of lentils, ½ teaspoon salt, and ¼ teaspoon black pepper. Form into sixteen ½-inch-thick patties.
  2. In a large bowl, using a wooden spoon, lightly mash the cabbage with the lemon juice, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper; set aside. In a small bowl, stir together the yogurt, crushed red pepper, and ¼ cup water.
  3. Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the patties until browned, 3 to 4 minutes per side, adding the remaining tablespoon of oil to the skillet for the second batch.
  4. Dividing evenly, top each pita with the patties, cabbage mixture, yogurt sauce, and the additional cilantro and crushed red pepper.