Michelle's Menu


Caribbean Quinoa Salad


  • 1½ cups quinoa, rinsed in a fine strainer
  • 3 cups pure water
  • 3-4 peeled & diced Ataulfo Mangos (or other variety)
  • 1½ cups chopped cilantro
  • 3 cups black beans (cooked volume)
  • 1 red bell pepper, chopped
  • 8 green onions, chopped


  • 1-2 cloves garlic, minced
  • ¼ cup raw pumpkin seeds, soaked
  • juice of one or more limes (¼ cup)
  • 1/8 cup organic raw apple cider vinegar
  • 1/8 cup organic red wine vinegar
  • 2 tsp chili powder
  • 1 tsp cumin powder
  • pure water to thin to desired consistency
  • ½ tsp Real Salt (optional)

Place the quinoa and water in a medium saucepan. Bring it to a boil. Cover, reduce heat and simmer for 15 minutes, or until all water is absorbed. Place in a large bowl to cool. Add all remaining salad ingredients to cooled quinoa. Drain the pumpkin seeds and place all of the dressing ingredients in blender. Blend until smooth, stopping to push contents down from the side of container. Thin with pure water to desired consistency. Pour part of the dressing over the salad and gently toss to combine. Chill before serving. At serving time, add some or all of the remaining dressing to taste. This is delicious served on a bed of greens, in a whole grain wrap or collard green wrap.


Strawberry Orange Green Smoothie

Makes 2 large breakfast servings.

  • 2 organic oranges, peel removed, pith left
  • 2 cups organic strawberries
  • 1 cup water
  • 2-3 tiny scoops KAL Pure Stevia Extract Powder
  • ¾ - 1 pound organic spinach, chard or mixed greens
  • 4 Tbsp flax seeds, ground
  • 2 frozen bananas

Process the oranges and water in turbo blender (like Vita Mix). Add the spinach, a couple handfuls at a time and blend until smooth. Add the strawberries, stevia and ground flax seed. Mix again. Add the frozen bananas and mix until everything is well incorporated.

For cancer patients or diabetics, I recommend this lower glycemic green smoothie:


Makes 2 servings.

  • 1-1½ cups pure water
  • 1 organic apple, cored
  • ½ ripe avocado, seed and peel removed
  • 1 lb of organic spinach
  • 4 Tbsp flax seeds, ground in a coffee grinder
  • 2 heaping cups organic FROZEN berries (raspberries, strawberries, cranberries or blueberries)
  • ½ ripe banana fresh or frozen (peeled and frozen for 24 hours)
  • Taste first- add ½ tiny scoop of KAL Stevia (only if you cannot eat it without)

Place the water, cored apple, and avocado in the blender and blend first. Add ground flaxseeds and a couple handfuls of spinach and blend until integrated. Continue to add spinach, blending as needed until all spinach is added. Add the frozen berries and half banana, and blend until smooth. Divide between 2 quart sized glasses. Eat it with a spoon.


Lemon Garlic Hummus
  • 3 cups cooked organic garbanzo beans
  • ½ cup raw organic sesame tahini
  • ¼ cup fresh lemon juice (about one lemon)
  • 4 cloves garlic, peeled
  • ¼ tsp. Real Salt or Michelle's Low Salt Seasoning
  • ½ tsp. ground cumin
  • 1-2 Tbsp. flax or olive oil

Soak 1½ cups of garbanzo beans in six cups of pure water overnight or all day. Drain the beans. Place them in a saucepan and cover them with pure water by about one inch. Bring the beans to a boil, reduce heat, cover and simmer for one hour or until tender. Drain the beans in a colander over a large bowl or glass measuring cup, reserving the cooking water. Allow the beans to cool while combining the lemon juice, garlic cloves, tahini, salt and cumin in a blender or food processor. Blend until smooth. Add 3 cups of the slightly cooled beans. Blend again until smooth, adding a few tablespoons of cooking water to make the hummus the preferred texture. Slowly pour the flax or olive oil into the blender or processor while processing. The hummus will thicken slightly when refrigerated so make it a little thinner than desired, using the cooking water or pure water. Chill completely and serve with raw vegetables.

NOTE: Tahini is sesame seed butter. Most health food stores carry it. Try to find raw tahini for the most health benefits.

You may use less or no oil if desired. A small amount of oil provides a creamier texture. Most packaged hummus products contain processed, toxic oils and other unhealthy additives.

Beans may be prepared ahead of time and frozen in three cup batches with some of the cooking water. This makes it easy to prepare hummus without cooking the beans each time.