Amaranth, Roasted Artichoke Heart, Mushroom and Garbanzo

Paella!

Roasted Corn, Quinoa and Cumin Chicken Kabobs

Broiled garlic and cumin chicken kabob with roasted corn and pepper salad, and peach mango salsa

Black quinoa, roasted corn and pepper salad with mixed baby greens in a cilantro lime vinaigrette 

Why quinoa?

One cup of cooked quinoa has 15% fewer carbohydrates and 60% more protein than a comparable amount of brown rice; it also has 25% more fiber, which can help lower blood cholesterol.

It's Salad Season!

 Lobster, black quinoa, 

avocado, early girl tomatoes and marinated red onion in a pomegranate vinaigrette 

Black bean, avocado, 

quinoa, artichoke hearts, roasted corn, grape tomato with Lime cilantro vinaigrette 

more salads here



Om Chef downtown L.A. enlightened omnivore clients will find all ingredients for these salads cleaned and chopped in labeled glass containers conveniently located in their refrigerator...making this dish qualify as 'fast food' the enlightened omnivore way

Breakfast of Yogis

Yogurt, fruit, nuts and toasted rolled oats or barley is fast, filling and good for you on multiple levels. Skip the yogurts with fruit added, in order to add the fruit they are also adding preservatives and other things you really don't need, mixing up your own yogurt is sooo easy, try it once and you will never go back to the pre-mixed nonsense.

BTW: yogurt is the breakfast of American Yogis. India's traditional breakfast is more likely to be a delicious, and ultra nutritious, dahl










Below are all the ingredients you need for a fabulous yogurt, and all available at Ralph's, and the farmers markets for the best fruit and nuts.

Healthy, One Pot Lusciousness

 

So easy! Brown rice, short grain is best for this dish, assorted vegetables, fresh herbs, a few small pieces of fish, and a 2 quart saucepan with a lid.  Bring 2 cups of water to a boil, add one cup of brown rice, return to a boil, add root veggies, reduce heat to a simmer and cover with lid, simmer aprox 35 minutes. ...DO NOT REMOVE LID BEFORE 35 MIN*...Turn off heat, add fish, fast cooking veggies, tofu if you have it, and fresh herbs, cover, and let stand 15 minutes-with no heat...

  serve with a splash of soy sauce and a few drops of sesame oil, or a drizzle of olive oil.

As shown with cilantro, mushrooms, eggplant, green beans, carrots, and cilantro. The above dish was prepared with a cutting board, sharp knife, and a single burner hot plate in an artist studio with no kitchen.  Ingredient cost was $6.00 using sushi grade fish, and a hand full of veggies from a local Korean market.

*The secret to steamed rice is very simple, after bringing rice and water to a boil, cover and reduce heat to low, and Do Not Remove the Lid. That's it, just that easy.