Ver receta en Español.

Ingredients 

• 1 small summer squash, grated
• 1 small zucchini squash, grated
• 1 stalk green onions, thinly sliced
• 1 tomato, diced
• Salt and pepper to taste
• 2 cups Fresh baby spinach, washed and drained
• 4 -5 radishes, halved, and thickly sliced
• 1 cup sliced ripe olives, drained

Picture by Helena Munoz

Instructions

• Mix first four ingredients.
• Add salt and pepper.
• Place 1/2 cup spinach on each plate.
• Scoop 1/4 of the mixture onto spinach.
• Decorate with radishes.
• Add olives and enjoy.

Optional

1. Omit ripe olives
2. Add avocado slices on the side
3. Drizzle with extra virgin olive oil and/or freshly squeezed lemon juice.

SERVES 4

For ENGLISH press here.

Ingredientes

• 1 taza de tomates, cortados en cubitos
• 1 taza repollo, finamente picado
• 1/4 jalapeño fresco, sin semillas, finamente picado
• 2 cucharadas de cilantrillo fresco, finamente picado
• Jugo de un limón amarillo grande (aproximadamente 3 cucharadas)
• Sal a gusto

Mezcle todos los ingredientes. Disfrute con tacos, quesadillas, nachos y otros platos favoritos, o simplemente, como una especie de ensalada. Pruébelo con tortillas y frijoles.

For SPANISH press here.

Ingredients

• 1 Cup cubed tomatoes
• 1 Cup white cabbage, finely chopped
• 1/4 fresh jalapeño, seeded, finely chopped
• 2 TBSP cilantro, finely chopped
• Juice from 1 large, yellow lemon, (approximately 3 TBSP.)
• Salt to taste

Mix all the ingredients. Enjoy on tacos, quesadillas, nachos, and other family favorites.

Try it with tortillas and homemade refried beans!

Receta: Ensalada de habas limas e hinojo en ESPAÑOL aquí

Ingredients

• 3 red lettuce leave, washed
• 1 cup grated carrots
• 1 cup green frozen lima beans that have been cooked wih salt and garlic, well drained
• About 1 cup finely chopped fennel bulb

Procedure

• Wash and break with hand the lettuce leaves. Place in salad dish or bowl.
• Add grated carrots and lima beans.
• Add fennel.
• Toss.
• Add your favorite dressing.
• NOTE: Combines well with avocado.

Receta en español

Ingredients:

1 large carrot, washed, peeled and grated.

1 raw beet, washed, peeled and grated.

1/2 cup red cabbage, grated or thinly cut.

Procedure: Mix all the vegetables. Add dressing. Enjoy.

Dressing:
1 TBSP extra virgin olive oil
1 pinh of salt
1 pinch of “Raw” sugar
Juice of 1 yellow lemon amarillo (aprox 1.5 TBSP)

Mix well.

Optional: Refrigerate before serving. Enjoy!

©Rhodi Alers de López

Recipe en English

Ingredientes:

1 zanahoria grande, lavada, pelada y rallada
1 remolacha cruda, lavada, pelada y rallada
1 1/2 taza de repollo rojo, rallado o finamente picado

Mezclar todos los vegetales. Añador aderezo.

Aderezo:
1 Cucharada aceite oliva extra virgen
1 pizca de sal
1 pizca azúcar “Raw”
Jugo de 1 limón amarillo (aprox 1.5 cucharadas)

Mezclar bien. Si desea, puede enfriar antes de servirlo. Disfrute.

©Rhodi Alers de López

Would you like an easy to prepare and nutrient-packed breakfast? Are you on vacation and would rather not spend time in the kitchen? Are you looking for a vegan, gluten-free, but colorful and delicious breakfast? If you answered yes to any of the above questions, or even if you just want something out of the ordinary, I invite you to give this recipe a try!

It is packed with vitamins and antioxidants, and rich in fiber.

In a few minutes you will be able to enjoy it. It is very easy to adapt for a larger group. No measurements needed. If you want a larger amount, just add more!

Ingredients

Para receta en Español haga clic aquí.

1 medium pink grapefruit, in chunks
1 peach, in chunks
1/4 cup red grapes
3 strawberries, in chunks
1/4 cup Tropical Trail Mix (banana, pineapple, red and yellow raisins, shredded coconut, papaya, cranberries, almonds, peanuts & cashews).

Mix gently.
Enjoy.
Yields approximately 3 cups.

Tastes totally awesome, with a variety of textures and flavors that combine well with each other. If you enjoy it, please share it and leave us a comment below.

©Rhodi Alers de López 2019