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Christa's Healthy Recipes:

LIME QUINOA SALAD WITH MINT

1 cup dry quinoa
2 tablespoons fruity extra virgin olive oil
Juice from 2 limes
2-3 fresh mint sprigs, leaves removed and chopped
2 tablespoons chopped fresh cilantro leaves or parsley
Sea salt and fresh ground pepper, to taste
A handful of sweet and ripe cherry or grape tomatoes, quartered
2 tablespoons diced red onion- or use 2 chopped scallions
1 garlic clove, minced

Cook the dry quinoa as you would raw rice: in 2 and 1/2 cups fresh salted water, bring to boil then simmer, cover and cook until water is absorbed and quinoa is translucent and fluffy (about 20 minutes). Scoop the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined. Taste test and adjust seasonings.Cover and chill- the longer, the better. In fact, I think this salad tastes better the second day- so plan ahead and make it the day before.

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TUNA STEAKS WITH CUCUMBER DILL SALSA

Half of a large cucumber – cut length wise
2 tablespoons fresh dill, chopped
1 cup purple kale, finely chopped
3 tablespoons olive oil
4 4-6-ounces tuna steaks
1 tablespoon red wine vinegar
Sea salt and black pepper

To make Cucumber Dill Salsa:

Scoop out the seeds of the cucumber and dice.Mix cucumber with the dill and kale.Heat a skillet over medium-high heat. Rub oil on tuna steaks and cook for 2-3 minutes on each side. Place tuna steaks on plates and top with cucumber salsa. Keep skillet over medium-high heat and add 2 tablespoons olive oil, vinegar, salt and pepper to taste.Let sauce sizzle for a few seconds and then drizzle over fish with salsa. Serve immediately. Notes: Time of cooking tuna will vary due to thickness and preference. Most enjoy tuna medium-rare, leaving it a bit pink in the middle. Substitute fennel for cucumber or bok choy for kale for a different twist.

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ALMOND TORTE COOKIES

1 cup rolled oats
1 cup almonds
1 cup spelt or brown rice flour
½ cup canola or safflower oil
½ cup agave nectar
Fruit-sweetened jam of your choice

www.seasidemarket.com & www.thewholejourney.net

Preheat oven to 350 degrees. Combine oats and almonds in a blender or food processor and blend until they have the consistency of flour. Add to a large bowl with spelt flour. In a small bowl mix together the oil and agave nectar. Combine wet and dry ingredients and mix well. Make 1-inch balls with your hands and press flat onto a cookie sheet. Make an indentation with your thumb into the center of each cookie. Fill each cookie with a teaspoon of jam. Bake at 350 for 15 minutes. Cool and enjoy!

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GARLIC STEAMED STRING BEANS

1 pound string beans
2 cloves garlic, minced
2 tablespoons tamari
4 tablespoons tahini
Juice of half a lemon

Wash beans, chop ends off and cut in half. Fill a pot with about 2 inches of water and bring to a boil. Place beans in a steaming basket and place over boiling water. Cover beans and steam for 5 minutes. In a large bowl combine garlic, tamari, tahini and lemon juice. When beans are done, add them to the garlic mixture. Mix until string beans are coated and serve.

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MORNING SAUSAGE AND KALE

2 teaspoons olive oil
½ small yellow onion, sliced into half moons (long, thin slivers)
2 precooked chicken sausages, sliced into 1/2" rounds
½ bunch kale, chopped into 1" pieces
1 tablespoon balsamic vinegar

Heat oil in frying pan. Sauté onions for 5 minutes. Add sausage and kale. Cook for 5 minutes or until sausage is hot and kale becomes soft. Remove from heat, sprinkle with balsamic vinegar and serve. Note: For vegetarians, substitute tempeh in place of sausage.

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WHOLE JOURNEY PRODUCT REVIEWS:

Try these new healthy products featured throughout the store

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Ezekial Bread and Tortillas Aisle 4 Freezer Sprouting grains and seeds before baking produces living, nutrient-rich food. This is the inspiration behind Ezekiel 4:9(R) Organic Sprouted Whole Grain Breads as well as Genesis 1:29(R) Sprouted Grain & Seed Breads. Sprouting increases vitamin content and neutralizes phytic acid - a substance present in grains that inhibits absorption of nutrients. Sprouting "predigests" grains through enzymatic activity. The tortillas are the perfect accoutrement to any meal or great as a snack for long-lasting energy and lots of b vitamins.

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Luna & Larry's Coconut Bliss Ice Cream Aisle 4 Freezer Thank you Luna and Larry for creating such a healthy alternative to regular ice cream! This product is Organic, Dairy Free & made with coconut milk and agave syrup (natural low glycemic sweetener). Coconut milk has germ fighting and heart-protective properties. Unlike other fats, the fat in coconut does not need to be broken down and can be used immediately by the body as energy; it's the ideal fat for people who commonly have trouble digesting fat, such as those with a slow metabolism, colitis, and hypothyroidism. Coconut fat actually stimulates metabolism. Ingredients in Coconut Bliss are Fair Trade as well, which is always a huge plus. Stellar product!

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Mary's Gone Crackers Original Aisle 7 Crackers Mary's Gone Crackers: Organic, wheat-free, gluten-free cracker with great taste. This unique cracker is made with organic brown rice, organic quinoa, organic flax seeds and organic sesame seeds. The slow-releasing carbohydrates make this a great choice for those with blood sugar instability or for anyone who wants to feel satisfied and stop the cycle of craving carbohydrates. Very crunchy and flavorful, they come in 5 flavors: Original, Caraway, Herb, Black Pepper, and Onion.

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Eden Dulse Flakes Aisle 5 Asian One cannot find a more nutrient-dense condiment than sea vegetables. They are packed with essential trace minerals needed for blood and bones, the proper composition of body fluids, healthy nerve function and proper operation of the cardiovascular system. Sea vegetables improve digestion, blood sugar balance, promote weight loss and mood balance. Seaside has recently started carrying Eden Dulse Flakes. They have no seaweed taste but rather a slight salty taste. They can be added to eggs, soups and salads.