Food That Is Local, Seasonal & Organic: Winter in Switzerland.

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Roasted squash and carrots with baby onions. Black lava salt.
Healthy sautéed (in water and a little sea salt, no oil) red, yellow and white beets, with garlic and fresh horseradish root.
Fried wild “horn of plenty” mushrooms in olive oil, with shallots, fresh parsley, sea salt and a squeeze of lemon juice.

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Served with a simple side salad (in this case, lettuce leaves with salt, pepper, and just a little bit of apple cider vinegar and sesame oil). If for lunch, or a bigger meal, a bowl of quinoa would pair nicely with these seasonal vegetables, too. :) Enjoy!

A Crisp, Delicious and Refreshing Organic Body-Alkalizing and Energy-Bringing November Dinner Salad

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A gourmet seasonal salad of robust organic greens, living “power mix” sprouts (mungbeans, lentils, and chickpeas), himalayan pink salt, fresh-squeezed organic lemon juice, highest-quality olive oil, chervil, and a (surprise) pinch of hot cayenne pepper. Perfect.
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