Green Garbanzo Salad with Smoked Salmon

Serves 2
1/2 cup organic green garbanzo beans
1/2 cup organic quinoa, cleaned and toasted
1 organic spring onion, sliced
1 package thinly sliced Scottish smoked salmon
1 organic lemon juice
1 teaspoon Selina Naturally Portuguese Sea Salt
1 pinch fresh ground black pepper
1 tablespoon raw cultured organic butter
or coconut oil
1 teaspoon red wine vinegar

In a medium sauce pan add 1 cup water or vegetable stock and bring to boil. Add the quinoa to the pot and cover on simmer for 15 minutes or until water is absorbed.
Soak the salmon slices in half the juice from the lemon.
Blanch the garbanzo beans in boiling water for 2 minutes, then dunk in ice water to keep the bright green color.
Heat butter in a medium skillet on medium to high heat. Add the onions and allow to soften and become translucent. Add the garbanzo beans to the skillet and sauté for 2-5 minutes and add the rest of the lemon juice.
Toss the quinoa and garbanzo bean sauté together and sprinkle with pepper, Selina Naturally Portuguese sea salt, and red wine vinegar. Serve warm with smoke salmon.

Vegan Strawberry Shortcake

Serves 6
1 cup all purpose flour
1/2 cup nut milk (organic macadamia or cashew)
1 tablespoon agave nectar
1 organic lemon juiced
1 organic lemon zest
1/8 teaspoon vanilla bean
1/4 teaspoon Selina Naturally Portuguese Flor de Sal
1/4 teaspoon baking powder
1/4 teaspoon cream of tartar
3 tablespoons coconut oil (cold)
1 tablespoon coconut cream
1 pint fresh organic strawberries, sliced
1 tablespoon rapadura sugar




Preheat oven to 450 degrees. Grease a muffin pan with coconut oil.
Measure out 3 tablespoons coconut oil and place in a cup and into the refrigerator to bring to a cold temperatures.
Sprinkle sliced clean strawberries with the brown sugar and set aside in a bowl. This allows the juices of the strawberries to be drawn out by the sugar and create a syrup.
Mix together flour, sea salt, cream of tartar, baking powder, vanilla bean and lemon zest.
If making nut milk from scratch add 1/4 cup organic raw macadamia nuts to 3/4 cup filtered water and the lemon juice and agave nectar. Blend on high until completely blended and has become a nut milk and place into the refrigerator.
Take the coconut cream and oil and using a fork mash them into the flour mixture. Cut through the flour until there are many small balls of dough. Create a dip into the dough and pour 1/2 cup of the nut milk and fold the dough into the milk until the dough is moist through. Pull about a 1/4 cup of dough into the muffin pan dishes and gently smash them into mold. Bake for 15-16 minutes.
Serve warm with strawberries and sauce from the strawberries.

Roasted Corn and Blueberry Salad

Serves 4
1 pint fresh organic blueberries
2 ears of organic corn, shaved off the husk after roasting
1/2 cup toasted organic pine nuts
1 teaspoon Selina Naturally Portuguese sea salt (or to taste)
1 pinch cayenne pepper
1/2 organic lemon juiced
1 organic lemon zested
1 tablespoon olive oil
1 teaspoon Tropical Traditions coconut vinegar
http://www.celticseasalt.com/Org_Raw_Coconut_Water_Vinegar__P2603C269.cfm
4 tablespoons organic agave nectar (or to taste)

Preheat oven to 400 degrees using a glass baking dish add about a cup of water to the bottom. Peel away the silk from the corn husks, but keep the leaves attached. Rub Selina Naturally Portuguese sea salt and coconut oil onto the kernels. Wrap the leaves back around the husk and tie a string or unflavored dental floss around the open end of the husk to keep the leaves tight around it. Lay the husks in the baking dish and bake for 30 + minutes until kernels are soft.
In a metal skillet on med/high heat toast the pine nuts until golden brown and fragrant. Set aside in a bowl to cool.
Rinse blueberries and lay out on a paper towel to dry.
Once the corn is finished set out to cool then when cool enough to handle shave the kernels off the husk with a sharp knife. In a large mixing bowl add blueberries, corn kernels and pine nuts. Season with Portuguese sea salt, cayenne pepper, lemon juice and zest, olive oil and coconut vinegar. Then sweeten with agave nectar to taste.