This salad was adapted from a recipe in the June 2007 issue of Gourmet and originally found on Epicurious.com. Michael detests most fruit (at least he likes his veggies!) so we omitted the 1/2 cup dates the recipe originally called for and added more ingredients to make it a heartier, entree type salad. This would also be fantastic with steamed haricot verts and chickpeas or with flaked tuna a la Salade Niçoise.
Recipe alterations are italicized.

Leafy greens are some of the easiest and most beneficial vegetables to incorporate into your daily routine. Densely packed with energy and nutrients, they grow upwards to the sky, absorbing the sun’s light while producing oxygen. Members of this royal green family include kale, collard greens, swiss chard, mustard greens, arugula, dandelion greens, broccoli rabe, watercress, beet greens, bok choy, napa cabbage, green cabbage, spinach and broccoli.

How do greens benefit our bodies? They are very high in calcium, magnesium, iron, potassium, phosphorous and zinc, and are a powerhouse for vitamins A, C, E and K. They are crammed full of fiber, folic acid, chlorophyll, and many other micronutrients and phytochemicals. Their color is associated with spring, which is a time of renewal and refreshing, vital energy. In traditional Asian medicine, the color green is related to the liver, emotional stability and creativity. Greens aid in purifying the blood, strengthening the immune system, improving liver, gall bladder and kidney function, fighting depression, clearing congestion, improving circulation and keeping your skin clear and blemish free.

Leafy greens are the vegetables most missing from the American diet, and many of us never learned how to prepare them. Start with the very simple recipe below. Then each time you go to the market, pick up a new green to try. Soon you’ll find your favorite greens and wonder how you ever lived without them.

Recipe courtesy of Epicurious.com

• 1/2 cup olive oil
• 1/3 cup white wine vinegar
• 4 teaspoons Moroccan spice blend (see below to make your own)
• 1 15-ounce can garbanzo beans (chickpeas), drained and rinsed (choose low-sodium, if possible)
• 1 1/2 cups coarsely chopped seeded tomatoes
• 1 1/2 cups coarsely chopped, seeded, peeled cucumbers
• 1 cup coarsely crumbled feta cheese
• 1/2 cup chopped red onion
• 1/3 cup chopped fresh Italian parsley
• 4 whole pita bread rounds, halved crosswise
• Plain yogurt

Whisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in just enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in just enough vinaigrette to coat. There should still be some vinaigrette remaining. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt, if desired. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.
Makes 4 servings.
Bon Appetit
August 2003

To Make Moroccan Spices:
Combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper.

Great for those with blood sugar issues and as a post-workout recovery treat!

This recipe was modified in response to a client’s request for a Cold Fusion Bar replacement!

• 1 1/2 lbs fresh strawberries, peaches, nectarines, melons, or berries of your choice
• 1 cup Water or 100% juice (try a mix of the two if the fruit is slightly underripe)
• 1.5 – 2 scoops Whey Protein
• 1/2 cup plain yogurt or soy yogurt

1. Prepare the fruits for the blender by hulling, removing the seeds, and peeling if necessary.
2. Combine all ingredients in an electric blender and puree.
3. Divide among eight 5-ounce paper cups, filling them about 3/4 full.
4. Place in the freezer until partially frozen, 60 to 90 minutes.
5. Insert a plastic spoon, handle up (or popsicle stick) in each the center of each cup and freeze until solid.
6. To serve, peel the paper cup away. Makes 8 popsicles.

Fruity. Tropical. Cool.

Nothing but fresh fruit goes into these easy blender pops. The trick is to use almost over-ripe fruit. One batch makes 6 pops. Experiment with other flavors by using fruit on hand and the local berries in season!
Ingredients:
• 2 very ripe bananas
• 10 to 15 very ripe strawberries (small)
• 1 very ripe mango or papaya (or 3 kiwis)
• 6 popsicle sticks (or plastic spoons)
1. Wash and clean the fruit.
2. Peel and slice the banana and mango or papaya or kiwi) into small chunks.
3. Place all the fruits in a blender.
4. Once liquefied, pour the fruit into popsicle containers or paper cups.
5. Place a popsicle stick into each container and place in the freezer for 3 hours or until solid.