Quinoa with Summer Herbs

• 1/2 pound whole organic baby carrots (or as small as you can obtain)
• 1 ¼ cups organic quinoa (available in most grocery stores and health food stores under grains and cereals – if unavailable use organic brown rice or barley)
• 2 1/2 cups filtered water (we use HydroMag treated water)
• ½ pound sweet green organic onions, chopped into ½-inch sections, including green tops
• 2 tablespoons olive oil
• 1 ounce (about ¾ -1 cup) organic fresh basil leaves chopped
• 2 ounces (1/2 bunch) organic flat leaf Italian parsley chopped
• ¼ cup pine nuts
• Sea salt to taste
• Cayenne pepper to taste

1. Preheat oven to 350 degrees.
2. Clean and trim carrots, leaving them whole if baby carrots, or cut them into halves or quarters depending on size.
3. Spread on baking sheet drizzled with olive oil.
4. Roast until carrots pierce easily with a fork – approximately 10-15 minutes.
5. Rinse quinoa well.
6. Place in a pot with 2 ½ cups water; bring to a boil, then reduce heat and simmer, covered, until water is absorbed, about 15 minutes.
7. Meanwhile, in a large pan, sauté green onions in olive oil over medium heat about 10 minutes.
8. Add cooked quinoa, basil and parsley.
9. Stir season with sea salt and cayenne pepper, and let herbs wilt in the warm quinoa.
10. Transfer to a serving dish and top with carrots and pine nuts.

Refreshing Melon Smoothie

• ¼ organic cantaloupe peeled, seeded and cubed
• ¼ organic honeydew melon peeled, seeded, and cubed
• 1 organic lime squeezed
• ½ cup filtered water (we use HydroMag treated water)
• 2 organic springs of mint for garnish

1. Put all ingredients into the Vitamix blender or food processor.
2. Blend until smooth.
3. Garnish with mint leaves. Enjoy!
4. Serves 1 or 2