Ellen Reiss-Goldfarb, RDN, CEDRD

Ingredients: One large Beet Walnuts- handful fresh dill-2 -3 sprigs 1 lemon Wash beet and scrub with brush over running water Peel the beet and chop into small evenly cut cubes. Place in a steamer and boil for 7-10 minutes. Place beets in a bowl of ice water to cool. When cool remove and place in bowl. Add chopped walnuts,chopped dill and juice of one lemon, refrigerate until cold and eat when ready

1 cup brown rice cooked 1 and 1/2 cup spinach handful of basil 1-2 cloves of garlic 1/3 cup pine nuts 2 Tbsp flax seed oil 1/3-1/2 cup water chop garlic. Place all ingredients except for the rice in a blender and blend until smooth. Pour over 2 cups of rice and mis until evenly spread on the rice

1 lb Salmon 2 inches of ginger 4 cloves of garlic 3 scallions or 1/4 cup diced leeks two oranges For Baking: Preheat oven to 350 degrees. chop two inches of ginger into thin slices. Chop garlic. Chop scallions (or leeks). Slice oranges of one orange. Lay all on top of the fish. Squeeze orange juice from the other orange on top of the fish Wrap loosely in tin foil so that it is covered and put in oven for 15-20 minutes. For Poaching: Place all ingredients in a pan and add half an inch of water to the pan. Bring to a boil and then turn heat down to medium-high until ready. 7-10 minutes

Organic Bean Soup Ingredients: 1 cup organic 13 bean soup mixture 2 cups organic chicken broth 4 carrots 4 celery sticks 2 cloves fresh garlic ½ sweet onion 3 Tblsp diced fresh parsley 2 Tblsp diced fresh dill 1 piece wild atlantic Kombu Kelp Directions: Soak beans overnight The next day, place beans in 2 cups chicken broth and bring to a boil, chop all the vegetables and herbs and add to the soup, can place kelp in whole or shred and place in before cooking Cover and simmer for 2 hours Makes 3-4 servings