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This is super easy to make. It takes only minutes. Will last in the fridge for days.

1 bunch curly kale (red or green is fine, green is pictured here)
Juice from 1 lemon
3 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1 pears, cored and chopped (keep skin on pears and buy organic)
1 cup toasted walnuts (I like to buy raw walnuts and toast them myself)
1/2 cup grated manchego cheese


Remove stems from kale and discard stems. Tear kale into bite sized pieces with your hands. Rinse kale well under cool running water. Dry kale (either shake dry in a colander, or spin dry in a salad spinner). Kale should you pretty dry but it doesn't have to be perfect.

Add kale to a bowl with lemon, olive oil, and salt. Massage ingredients into kale for a few minutes. Kale will being to break down and wilt. Taste. Add more lemon juice, olive oil, or sea salt if desired. Some bunches of kale are bigger or smaller than others - so seasoning may need to be adjusted.

Then stir in walnuts, pears, and cheese.

Also good with a handful of currants or raisins thrown it. Mmmmmmmmmmm.

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Mmmmm make these for your kids - they are healthy and delicious!

You can really make these pops with just watermelon cubes you have pureed in a blender. Or you can use the recipe below to jazz things up a bit.

4 cups cubed watermelon
juice from 1/2 lime
1 tablespoon raw honey

Blend. Then strain (use a fine mesh strainer) and discard solids. If you don't have a strainer it's really not necessary to strain this.

Freeze. Makes 6 pops (approximately - it really depends on the size of your ice cream molds)

Carol Anne Wasserman specializes in Natural and Permanent weight loss. Visit: www.GetHealthyWithCarol.com

1 cup red quinoa
2 tablespoons red wine vinegar
1/4 teaspoon sea salt
4 tablespoons extra virgin olive oil, divided
1 red onion, sliced
2 cups shiitake mushrooms, sliced
1 red pepper sliced
sea salt to taste
1/2 head parsley or cilantro, chopped

Rinse quinoa well in a fine mesh strainer. Add to a pot with 1 1/2 cups water. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes or until all of the water has been absorbed.

Toss quinoa with vinegar, salt, and 2 tablespoons of the oil and set aside.

In a large skillet heat remaining 2 tablespoons oil. Add onion, shiitakes, red pepper, and a few pinches sea salt to taste. Saute, stirring occasionally, 20 minutes, or until veggies are tender.

Stir veggies into a quinoa. Stir in parsley or cilantro. visit: www.GetHealthyWithCarol.blogspot.com for more recipes and photos.

This is yummeeeeee and tastes like bouillabaisse. You can also make it with clams and potatoes for a chowder. When I do this I sometimes make a base with tomato paste and stock instead of the chopped tomatoes, and I omit the ginger and shiitakes. The one pictured here is from the basic recipe below and made with wild salmon.

Fish stew:
2 tablespoons extra virgin olive oil
1 onion, chopped
1 red bell pepper, chopped
5 shiitake mushrooms, sliced thin
1 inch piece ginger, minced
5 garlic cloves, minced
1/4 jalapeno pepper, minced (optional)
2 tomatoes, chopped
2 cups fish stock or vegetable stock
1 pinch saffron
1 pound fish (de-skinned and cut into cubes). You can use wild salmon, swordfish, halibut, monkfish, or anything else you like.
Sea salt and fresh ground black pepper to taste

Heat oil in a large pot over medium heat. Add onion, red pepper, shiitakes, ginger, garlic, and jalapeno. Add ¼ teaspoon sea salt. Saute for 10-15 minutes, stirring occasionally, until veggies get sweet and tender. Stir in chopped tomatoes and cook another 5 minutes until tomatoes begin to break down. Add stock, saffron, and fish. Cover and simmer about 5 minutes, until fish is just cooked through. Season with sea salt and fresh ground pepper to taste.

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This is a delicious dish that is completely gluten free. I like the leftover millet squares for breakfast. Itâ??s a really excellent dish to keep on hand in the fridge for snacks as well. Here itâ??s served with a simple chard saut�© in which I added garlic and ginger. Also with a black bean tomato jam salad. I cooked black beans, then tossed them with a simple onion and tomato saute. I made while the beans were cooking.

To make the Millet Cakes:
2 tablespoons extra virgin olive oil
1 onion, chopped
1 cup millet
4 cups vegetable stock
2 bay leaves
1 tablespoon soy sauce or tamari (Tamari is Gluten Free)
Add 1 cup millet to a dry skillet and toast for 5 minutes, until millet starts to crackle and turns golden brown.

Heat oil in a large skillet over medium heat. Add onion and a pinch of sea salt. Saute for 5 minutes. Add millet and saute for another 5 minutes, stirring occasionally. Add stock and bay leaves. Cover and simmer for 40 minutes, stirring occasionally. Taste and add tamari or soy sauce to taste.

Transfer millet to a large baking dish. 8x8 or 9x13 inch pan works well. Your millet cake will be thicker in an 8x8 or thinner in a 9x13 inch pan.

Let set for at least 2 hours or even overnight. Then place under the broiler for 2-3 minutes to lightly brown. Cut into squares and serve.

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Scallops, Potatoes, and Salad with Olives and Lemon Dressing
Season scallops with sea salt and freshly ground black pepper. Grill 2-3 minutes per side.

Cut potatoes into wedges (leave the skin on). Toss in extra virgin olive oil, sea salt, and fresh chopped herbs (rosemary and thyme are my favorites). Grill on a low flame until cooked through â?? about 25 minutes. (Sweet potatoes are great too!)

Salad is chopped romaine and black kalamata olives. Toss with freshly squeezed lemon juice, extra virgin olive oil, and sea salt.

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We made this meal on the grill, but it will work just as well in the oven or in a pan on the stove.
First we seasoned the salmon with Northwoods Seasoning from Penzy's Spices. You could use any fish seasoning you like, or just salt and pepper will do if you prefer. You can also add in a little thyme and paprika. This is basically what's in the Northwoods seasoning.

Coat the piece of the salmon with this seasoning - top and sides. Sometimes I rub on a little olive oil - just a teaspoon or two - to get the spices sticking.

Then grill over medium heat - about 8-12 minutes - depending on thickness and how you like you salmon cooked (rare to well). If you are going to do this in the oven pop it in a 350 oven for about 10-15 minutes. Or saute in a pan until the done-ness you desire (check with a knife or fork).

The kale dish is 1 bunch of kale - stems removed and discarded and leaves torn into small pieces. Toss with 1 onion, sliced thin. Toss with olive oil and sea salt. Grill in a basket, or cook on the stove in a saute pan - about 15-20 minutes, turning occasionally as the kale wilts. Cook to desired tenderness. The kale and onions will become more tender (and shrink) the longer you cook them.

We usually have leftover kale, which I enjoy for lunch the next day - with a side of brown rice or with polenta.

Quinoa cooks in only 15 minutes, so this is a great meal to make for dinner or a quick lunch to bring with you to work. I like to make a lot so I have leftovers for a few days - I eat this salad for breakfast, lunch, or dinner! Healthy snack too.

Cook quinoa according to package directions. Season with fresh lemon juice, sea salt, and olive oil, to taste. (Sometimes I stir in a little mustard for added flavor).

Stir in chopped parsley, chopped celery, halved red grapes, and toasted or raw walnuts.

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These are great in the summer when tomatoes are in season and you can buy them local. After I stuffed these we threw them on the grill until the tomatoes softened a bit - but you can bake them at 350 for 15 minutes instead.

Pictured here the tomatoes are stuffed with a tofu and vegetable saute, but these also worked well stuffed with brown rice, quinoa, or seasonal sauteed veggies and fresh herbs (zucchini, summer squash, and thyme would be an excellent option).

You can also stuff peppers with this recipe instead of the tomatoes.

Saute 1 chopped onion and a handful of chopped shiitakes in a little olive oil for 5 minutes. Meanwhile, carve out the tomatoes, chopping and reserving the insides. Throw the insides into the saute with a handful of chopped parsley and saute for 2-3 minutes, until the tomatoes start to bubble.

Crumble in 1 brick of firm tofu. Season with tamari or soy sauce. Saute for 3 minutes until tofu gets hot.

Stuff into the tomatoes. Bake or grill. (You will have extra stuffing which is a great snack of side dish).

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