Organic Locavore Green Salad

Warm day, sunny day! Yippeeee! Grateful for all the organic farmers growing great greens this time of year. And of course there is plenty of wild dandelion greens and chives right out the door to add to the fun of fresh harvest. Organic Lawn to table meet organic farm to table.
Time for lunch with locavore organic salad greens that I picked up at the farmers market.
Dressing it up with some organic, fair trade, avocados from my local coop. You can add some nuts, like organic pecans, like I did below or organic olives. Simple! Either way, will be delicious, nutrition and satisfying. For a quick dressing, I like to have on hand organic blood orange flavored virgin olive oil and my homemade infused Strawberry Vanilla Fig Balsamic made last summer with organic strawberries from my CSA (Community Supported Agriculture). YUM!

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Cooking Tips to Make Greens in Tahini Sauce

Greens in a Garlic Tahini Sauce with Tofu

Greens in a Garlic Tahini Sauce with Tofu. Umeboshi vinegar adds a delicious lemony and salty flavor to the sauce of this nutritious, quick and easy non dairy, vegan dish. Here I am demonstrating how to push the greens aside in the pot when adding organic tahini to the greens and tofu. Thanks to Pat Antaya6 for coming to my hands on vegetarian cooking class for health and longevity and taking this photo.

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Teaching the Art of the Stir Fry

Teaching How to Make Stir Fry Tempeh and Vegetables in a cooking class

Demonstrating how to make an Asian stir fry tempeh with vegetables in one of my hands on vegetarian cooking classes. First, melt virgin coconut oil, Next add your spices: grated ginger and chopped garlic. Add and stir in a tablespoon of tamari and mirin (sweet rice cooking wine) or maple syrup along with slices of tempeh. Once the pan dries, add some water for a juicy, flavorful dish. Next add colorful vegetables like carrots, green cabbage, and celery. In my cooking classes, I teach that you can change the combination of seasonal vegetables all year long for infinite varieties of tasty Asian vegetable stir fry dishes. I also offer cooking tips for you to invent your own recipe variations. Once you understand which ingredients go in first, second and third, you can design your own stir fries based on your local harvest. Eat well and have fun.

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Cilantro Olive Dip/Spread

Marinated sun-dried tomatoes and kalamata olives make this a delicious spread for bread or crackers. And, it is fabulous as appetizer dip served with rainbow radish and carrots sticks. Organic green olives adds to the YUM and Fun. Served on my Vegan Gourmet Getaway Weekend.

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Organic Kale

Teaching Hands on organic farm to table vegetaria cooking At Rancho La Puerta in Mexico. Here is Leslie Cerier, The Organic Gourmet in the organic garden

Always happy to hang out in an organic farm and garden. Here I am before teaching a hands on farm to table, vegetarian, dinner class at the Organic Spa Rancho La Puerta in Mexico. Grateful to teach folks how to mix and match the fresh, local, harvest into tasty easy, delicious healthy meals for health and longevity.

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