Article Content

Easter Faves

Weekly Recipes
 
Shamrock Shake

Easter Frittata

Serves 9

Ingredients:

6 organic eggs
1 cup thinly sliced organic leeks
4 organic garlic cloves, finely chopped
4 cups fresh organic spinach
¼ cup chopped organic red bell pepper
1 large cooked yellow organic potato
3 Tablespoons olive oil
¼ cup organic Swiss cheese
¼ cup organic white cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
½ teaspoon onion powder

Directions:

Sauté leeks, red bell pepper and garlic in 2 Tablespoons of olive oil until they are tender, then set aside. Sauté spinach in 1 Tablespoon of olive oil until softened, then set aside. Using a mandolin slicer, slice thin, round pieces of the cooked potato (or use a knife and cut thin slices). Whisk together eggs and seasoning. Grease a square brownie pan or pie pan with butter or olive oil. Place one layer of potatoes on bottom of pan, then add spinach, leeks and peppers and top with another layer of sliced potatoes. Pour eggs over layers and top with cheese. Bake for 30 minutes. Serve with your favorite hot sauce, salsa or sliced avocados.

Recipe courtesy of Gwen Marzano, Garden of Life Educator and Certified RAW Vegan Chef

 
Jicama Party Salad

Lamb Loin Chops with Fresh Rosemary

Serves 3 to 4

Ingredients:

6 organic lamb loin chops (about 3 to 4 ounces each)
¼ cup olive oil (plus more for cooking lamb)
1 Tablespoon fresh organic rosemary, finely chopped
2 large organic garlic cloves, finely chopped
1 anchovy, chopped (about 1 Tablespoon)
salt and pepper

Directions:

In a skillet, sauté garlic and anchovy for about three minutes in ¼ cup olive oil. While sautéing, mash the chopped anchovy with a fork so that it dissolves in the oil. After 3 minutes, add rosemary, 1/8th teaspoon of salt and 1/8th teaspoon of ground black pepper and sauté for another 1 to 2 minutes. Remove sauce from heat. Coat each lamb chop (both sides) with a little salt and pepper and heat in a skillet on stovetop. Add about 1 Tablespoon of olive oil into the skillet and cook lamb chops about 2 to 3 minutes on each side until they are cooked to your liking. (I prefer medium-rare for lamb.) Remove lamb chops from heat and drizzle sauce over the lamb chops and serve immediately.

Recipe courtesy of Gwen Marzano, Garden of Life Educator and Certified RAW Vegan Chef

 
Tomato and Pesto Stuffed Chicken

Pistachio and Coconut Crusted Salmon

Serves 4

Ingredients:

4 organic salmon filets (about 5 to 6 ounces each, or use halibut)
½ cup organic pistachios
1/3 cup shredded coconut flakes
1 Tablespoon ground Garden of Life® RAW Organics™ Real Cold Milled Organic Golden Flaxseed
¼ teaspoon sea salt
¼ teaspoon black pepper
1 teaspoon dried oregano
2 Tablespoons grated organic Parmesan or Parmesan Reggiano cheese
¼ cup olive oil

Directions:

Preheat oven to 400 degrees. In a food processor, using the “s” blade, process pistachios until they are finely chopped. Add coconut, spices, cheese and flaxseed, and pulse a few times until well mixed with pistachios. Remove and stir in olive oil. Grease a baking dish or pan with olive or coconut oil and place fish in pan and cover each piece with some of the mixture. Bake for about 20 minutes, or until the fish is cooked to your liking. (I suggest medium to medium-well for salmon.)

Recipe courtesy of Gwen Marzano, Garden of Life Educator and Certified RAW Vegan Chef

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


Perfect Food RAW Meal RAW Protein


Have a Question About a Garden of Life Product - Call Us at 1-866-465-0051
RAW probiotics