I love different choices for breakfast time.

Last night I made  Flounder dipped in  egg white then Organic Cormeal(must be organic cornmeal because non-organic corn in Genetically Modified and posion) . I sauted it in 2 Tablespoons of Virgin Coconut Oil, for 4 minutes on each side. It was yummy, especially served  over spinach. There was half of a piece left over so the next morning, I took a flourless sprouted grain bread, lettuce, tomato, avocado, celtic sea salt and vegan mayo (just a touch of that) and created the most delicious breakfast sandwich.

Flounder has been coming into my fish store, Wild caught, so look for that if you can. I prefer to buy fish at a local fish store rather than a supermarket.I like to support my local merchants. And I find them to be very honest about where the fish comes from. (and it’s never frozen).Wholefoods doesn’t always have the freshest fish for me. If your unsure about the quality, just ask to smell it, you’ll know then. Fresh fresh has no smell.

So think out of the box, and buy a bit more fish when you plan dinner, so you can have a piece or two for breakfast time and have a POWER morning.

Stay healthy, Chef Kathryn

Notes:Celtic Sea Salt (Light Grey celtic) replaces the minerals we are not getting into our foods anymore It is a Vital Mineral blend, , can take excess Mucas from your body also. It is sold at Wholefoods, Fairway, Health Foods Stores and Online.

This is what my favorite lunch is two times a week,preparedd with my assistant Jessica. The healthiest food on the plant.(picture below) I mixed a quality can of sardines, with the skin and bones, of course, with lemon juice, parsley, touch of sweet relish, red onon, celery chopped, 2 teaspoons of a vegan mayo, walnuts, bib lettuce on an onion roll. I often have just with crackers, and I love sardines, mashed on top of a thin crust pizza. Sardines are my POWER FOOD. They are rich in Nitric Oxide, which dilate arteries and increase blood flow. They are  rich in DNA and RNA and essential oils. I could go on and on about this Nutrient-dense food, but I will run out of space. Also  major Anti-agingfood. Contact me by email for recipes. Greenmeadow@optonline.net

I really admire my talented niece Jeanine for taking my recipe , below;for a great Quinoa Black Bean Burger,and creating  her known unique version . Vegan Burgers are really hard to make, looks like she is a real pro at it. For young families, Vegetarian Burgers are an easy, friendly, fast choice for school lunch,dinner or even breakfast ( put it in a burrito), Photo by Jeanine  

Working with Supervisor Rose, on the Healthy Living Project , together now for one year. We are doing alot of cooking from my favorite cookbook by “Robin Robertson” called VEGAN, on the CHEAP. Above are : French Lentils with Roasted veggies over Watercress (left); Pasta Fagioli(right photo); Sweet Potato Succotash Stew(top photo). All these recipes range $1.50 per serving. You can do this at home, just plan ahead

This is my customer ,Julie’s young son Uri, who is loving the vegan foods that I am preparing  them .Here he is enjoying a raw Kale salad, isn’t this the best?. Julie feel’s  that she is really educating her son on Whole Food Nutrition, Nutrient-Rich and delicous

After the long Holiday, I cleaned out my refrigerator and created a delicious, hearty broth by using bits and pieces of: onions, garlic, carrots, leeks, parsnips,celery,potatoes, dried herbs, fresh herbs, cilantro, parsley, peppercorns and dried cranberries, sea salt and pepper. I filled up a soup pot with about 10 cups of water and all of the above. I boiled for about 20 minutes and lowered to a simmer for 2 hrs. When cooled I put in the freezer to be used in any soup I make as a base.

You can do this ,It takes not much thought, just a desire to make a wholesome soup for those you love. It is a good practice especially during these winter months.

When I am cooking, I always save a baggie, with the tops of onions and bits of garlic and other veggies, it really adds up and even if you have half of the above you can do a weekly stock

Have fun doing it too!!

A recipe I created for two special customers who love vegan healthy food, that tastes great of course, WILD WOOD Sproutofu, firm with fresh broccoli, spinach, brown rice, onions, garlic, spices and mushrooms, baked in the oven. Veggie burgers are the BEST!!!! Their kids love them too!!!