Margherita Pizza

Tomatoes are an excellent source of heart healthy Lycopene, and this quick and easy pizza makes for great comfort food. INGREDIENTS
  • 1 handful Basil, fresh and washed
  • 2 cloves Garlic
  • 1 tbsp Olive oil
  • baked pizza crust or flat bread
  • 2 Washed Roma or Plum tomatoes, sliced
  • 1/4 cup pizza or tomato sauce
  • 8 oz Mozzarella cheese, sliced
  • Optional: fresh ground pepper
DIRECTIONS Preheat oven to 350F.  Mix olive oil and chopped garlic in a bowl.   After 15 minutes, spread garlic oil on pizza crust or flat bread, place in oven for 5 minutes to crisp.  Remove crust from oven, turn oven temperature up to 475F.  Spread pizza sauce on crust, followed by Mozzarella slices, then tomato slices.  Place on center rack in oven and bake approximately 10 minutes, until cheese in center is bubbling.  Remove from oven, add fresh basil leaves, and ground pepper if desired.  Slice and serve immediately. VARIATION - Drizzle baked pizza with balsamic vine...
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Mexican Grilled Chicken Bowl

Have we got a SUPER bowl for you! This team of grilled chicken, and healthy veggies is sure to take the prize at your dinner table.  Be sure to wash all veggies with Purely Essential Fruit and Vegetable Wash, and while you are at it, give the chicken a wash too - in the sink, separate from all other ingredients.   Chicken Marinade 4 Boneless, Skinless Chicken Breast Halves 1 tbsp lime juice (1/2 lime juiced) 1/4 c Olive oil 1 packet taco seasoning mix -OR- (1 tsp salt, 1 tsp black pepper, 1 tbsp chili powder, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp dried oregano, 1/2 tsp paprika, 1-1/2 tsp cumin) 1/2 tsp tomato paste   For Salad 3/4 c washed and sliced bell peppers 1/2 c washed and diced tomatoes 1/2 c diced onions 1/2 c frozen corn (thaw first) 1/2 c canned black beans 1 c washed and chopped Romaine Lettuce 2 scallions washed and chopped 1/4 c sour cream or plain greek yogurt 1 bun...
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SHRIMP ARUGULA SALAD WITH LEMON VINAIGRETTE

Health and elegance need not take a back seat to the hustle and bustle of the season. This quick and easy recipe is sure to impress this holiday season.   INGREDIENTS 4 cups loosely packed and washed arugula 16 large chilled, peeled and deveined shrimp 2 medium tomatoes, washed and quartered 1/4 C Champagne Vinegar 2 tbsp Dijon Mustard 1 tsp dried Oregano 1 clove garlic minced 1/2 C Olive Oil 2 tsbp fresh squeezed lemon juice (wash before slicing) Kosher Salt and pepper to taste   DIRECTIONS In glass serving bowl place arugula, tomatoes and top with shrimp. Whisk vinegar, mustard, oregano, garlic, salt and pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly, beat lemon juice into mixture. Lightly drizzle vinaigrette over salad mixture. TIP: An immersion blender makes light work of mixing the vinaigrette.
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Spicy Guacamole and Bacon Deviled Eggs

Spicing up this age old classic, just in time for Thanksgiving. Happy Spicy Guacamole Day. Be sure your first step is to wash your vegetables with Purely Essential Fruit and Vegetable Wash. INGREDIENTS   6 hard boiled eggs, cut in half 1 large washed avocado, mashed 2 tablespoons bacon, cooked, cooled, and crumbled 1 tablespoon jalapeno, finely diced 1 tablespoon red onion, finely diced 2 tablespoons diced tomato 1 tablespoon lime juice (1/2 washed lime) 1 tablespoon washed cilantro, chopped salt, pepper and cayenne to taste pinch chili powder (for garnish) optional - for an extra kick try a sprinkle of green tobasco sauce to taste   DIRECTIONS   Scoop out egg yolks, mash them, then mix with the avocado, bacon, jalapeno, onion, tomato, lime juice and cilantro.   Season with salt, pepper and cayenne.   Spoon a tablespoon of the mixture back into the hard boiled egg white.   Serve garnished with extra bacon and a pinch of chili powder....
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Pumpkin Oatmeal Muffins

Mornings can be hectic. So hectic, you might catch yourself skipping breakfast. These energy-packed muffins are a healthy, quick, grab-n-go, and accompany your coffee superbly. Enjoy!   INGREDIENTS   2 cups old fashioned oats 1 tsp baking powder 1/4 tsp salt 1 tsp cinnamon 3/4 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp allspice 1/4 tsp ground cloves 1 cup milk 3/4 cup canned pumpkin (not pie mix) 1 egg 1/4 cup honey   DIRECTIONS Preheat oven to 350 degrees. Grease a muffin tin or use baking cups. Place all ingredients in bowl and mix well. Fill each muffin cup to the top and bake for 20-25 minutes, or until the tops are set. Do not overbake. Allow to cool before serving. Optional stir ins: chocolate chips, carob chips, raisins, walnuts, or pumpkin seeds. Freezer friendly
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Turkey & Veggie Sauté

Purely Essential Fruit and Vegetable Wash recently partnered with Kristy Still at Mommy Hates Cooking. As moms, we really enjoy her blog, and love how super foods like squash and kale play a star role in this recipe. Don't forget, your first step to eating healthy is washing your produce with Purely Essential. Enjoy!   INGREDIENTS 1 Lb Ground Turkey 1 Tbsp Olive Oil 1 Tsp Dried Rosemary 1 Clove Garlic, Crushed 4 Cups Butternut Squash, Cubed 1 Bunch Kale, Cut into Small Pieces 1 Medium Zucchini, Sliced 1/4 Cup Sweet Onion, Diced   DIRECTIONS 1. In a medium sized skillet, brown the ground turkey and drain. 2. In a cast-iron skillet, add in the olive oil, rosemary, and garlic, warm it up. 3. Add in the squash, kale, zucchini, and onion. 4. Let this simmer and cook for about 10 minutes until soft. 5. Add in the ground turkey. 6. Mix to combine with the veggies and simmer for an additional 10 minutes. Serve. This delicious recipe brought to you by MOMMY HATES...
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Caramel Apple and Pear Sangria

An apple (and pear) a day will help melt the stress away! Especially when one pairs your apple and pear, washed with Purely Essential fruit and vegetable wash, with caramel flavored vodka and a bottle of their favorite pinot grigio.   INGREDIENTS 1 medium apple, washed with Purely Essential fruit and vegetable wash, cored and chopped 1 medium pear, washed with Purely Essential fruit and vegetable wash, cored and chopped 6 cups of your favorite apple cider 1 - 750ml bottle of pinot grigio 1 cup caramel flavored vodka (this is also a winter favorite when mixed with hot cocoa.)   INSTRUCTIONS 1. In a large pitcher stir the wine, vodka, and apple cider together. 2. Add sliced apples and pears to the pitcher, garnish glass with slice of apple or pear placed on edge of glass 3. Serve sangria chilled or over ice 4. A cinnamon stick makes a nice garnish, and stir stick, but is completely optional Be sure to stir before serving, as the apple cider will settle. ...
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Coffee Smoothie

Happy National Coffee Day! If your first words in the morning are: "Where's the coffee?" Then this smoothie recipe is just for you. For an extra cold, thick and rich smoothie, try freezing leftover brewed coffee in ice cube trays. Something yummy, healthy, and delicious is definitely brewing in the kitchen.   INGREDIENTS 1 cup of your favorite chilled brewed coffee 1 -1/2 bananas, cut into chunks 1 cup nonfat plain Greek yogurt 1 tbsp ground flax seed 2 tsp honey ½ tsp ground cinnamon ¼ tsp grated or ground nutmeg (this is your secret ingredient)  6 Ice Cubes   INSTRUCTIONS Place all ingredients in a heavy duty blender and blend until smooth. Garnish with nutmeg and cinnamon if you wish. ENJOY!
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Asian Chicken Noodle Soup

We are in the 4th week of school here in the Pacific Northwest and the common cold has made its presence known. This Asian Chicken Noodle Soup with freshly washed veggies is sure to lift the spirits of those battling this unwelcome visitor. Enjoy. INGREDIENTS 1 tbsp vegetable oil ½ c onion diced 3 cloves garlic, minced 1 tsp ground ginger (cinnamon makes a great sub) 4 cups water 3 cups chicken broth 1 lb skinless, boneless chicken breast sliced thinly, bite size pieces 3 tbsp teriyaki sauce Salt and pepper to taste 6 oz noodles (chow mein or egg noodle in a pinch) 2 carrots sliced (Wash with Purely Essential before slicing) 1 green pepper thinly sliced (Wash with Purely Essential before slicing) 1 red pepper thinly sliced (Wash with Purely Essential before slicing) 5 oz fresh and washed spinach or kale (Wash with Purely Essential before adding) Green onion tops for garnish Hot sauce to taste (optional) DIRECTIONS 1. Heat vegetable oil in a large soup pot...
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Zucchini Parmesan Crisps

Yet another great way to enjoy zucchini.  Freshly washed zucchini, coated with Parmesan and bread crumbs, then baked to a crisp in the oven.  Enjoy. Ingredients Cooking spray 2 medium zucchini washed with Purely Essential 1 tablespoon olive oil 1/4 cup freshly grated Parmesan 1/4 cup plain bread crumbs 1/8 teaspoon salt Freshly ground black pepper Directions Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray. Using a mandolin, slice the zucchini into 1/4-inch thick rounds. In bowl or zipped bag toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Serve immediately.
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Garlic Shrimp with Zucchini “Noodles”

If one neighbor, in your neighborhood, grows zucchini, then the whole neighborhood gets zucchini.  Here zucchini is a light alternative to pasta, and delicious!  Cut zucchini into thin, noodle like strips, a mandolin, julienne peeler, or a spiral slicer works great for this. Ingredients 1 lb shrimp, shelled and deveined 2 medium zucchini, sliced into noodles 4 garlic cloves, minced 1/4 c white wine (optional) 2 tbsp fresh lemon juice 2 tbsp fresh chives, minced 2 tbsp extra-virgin olive oil Sea salt and freshly ground pepper Directions Heat olive oil in a skillet over medium heat, add the garlic and cook for 2-3 minutes, careful not to burn.  Add the shrimp.  Cook until pink and cooked through, 2-4 minutes.  Remove from pan.  Pour the wine and lemon juice into pan and scrape bottom.  Bring to a boil and let simmer, until reduced.  Add the zucchini and cook for another 3-4 minutes.  Return the shrimp to the pan, season to taste, and give eve...
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Watermelon Salad

A cool and refreshing salad recipe, perfect for summer.  Not only delicious, but the salad stars - watermelon and cucumber - are two extremely hydrating foods.  Washing melons is often overlooked as we do not eat the rind, but keep in mind, that as you slice through the melon, you introduce contaminants from the surface of the melon, to the edible flesh inside. Ingredients 15 cups cubed watermelon 3  cups cubed English cucumber 1 -8oz pkg feta cheese 3 tbsp.  fresh lime juice 1/2 cup fresh mint leaves,  roughly chopped freshly ground pepper to taste Directions Gently combine the watermelon, cucumber, feta cheese, and mint in a large bowl.  Season with black pepper.  Pour lime juice over melon mixture and toss just before serving. 15 Servings
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Grilled Pound Cake and Berries

The colors of this dish lends itself to a fourth of July celebration table.  Grilling the pound cake creates a toasty, buttery texture that makes this decadent dish even better.  YUM   Ingredients:

3 cups of your favorite berry combination (we recommend strawberries, raspberries, blueberries,  blackberries)

6 slices pound cake (about 1 inch thick)

3 Tbsp butter softened

Your favorite whipped cream

Fresh mint to garnish

Yield: 6 servings.

  1. Wash your berries with Purely Essential Fruit and Vegetable Wash, set aside on paper towels to dry
  2. Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown.
  3. Place one slice of grilled cake in serving dish, spoon berry mixture on top of cake, dot with whipped cream (for the star), and garnish with mint leaf.
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Nor’ West Summer Smoothie

Berries are abundant in the summer time in the Pacific Northwest and are at their flavorful best when sun ripened. Total time: 5 mins.     Prep time: 5 mins.     Yield: 2 servings Ingredients 1/2 cup strawberries, hulled 1/2 cup blueberries 1/2 cup blackberries 1/2 cup raspberries 1 cup Greek vanilla yogurt 1/2 cup milk or orange juice 2 teaspoons honey (optional)   Directions In a blender, puree until smooth. Serve immediately.
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Peacock Fruit Platter

This is a fun way to entice children to eat a healthy serving of fruit and a great snack that you can prepare together. Total time: 10 mins.     Prep time: 10 mins.     Yield: 2 servings Ingredients 3 large strawberries, sliced 18 green grapes, halved 14 raspberries 9 blueberries 1/2 pear, plus one slice 2 black seeds (sesame, poppy, chia or other) Orange peel or grated cheese   Directions Cut eyes from pear slice. Cut beak from strawberry slice. Cut feet from orange peel or grated cheese. Using a skewer, carefully make two holes at the base of the pear half. Poke feet into the holes. Arrange fruit platter as shown in picture.
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Prosciutto Wrapped Figs with Balsamic Dressing

Figs are sweet and delicious when in season and are complimented perfectly with the tart taste of goat cheese and sweet acidity of balsamic vinegar. These bites are sure to delight at your next dinner party. Total time: 15 mins.     Prep time: 10 mins.     Cook time: 5 mins.     Yield: 4 servings Ingredients 8 large figs, halved 8 pieces of prosciutto, halved lengthwise 1/2 cup goat cheese 2 tablespoons balsamic vinegar 1/4 cup olive oil 1 tablespoon sugar salt and pepper to taste small bunch rosemary sprigs   Directions Preheat broiler to medium high. Spoon goat cheese into each fig half. Wrap each fig half with one piece of prosciutto, covering cheese, and overlapping and tucking in prosciutto ends. Broil on each side until prosciutto is crisp and cheese is soft, about 2-3 minutes each side. Place on serving dish. Mix balsamic vinegar, olive oil and sugar in a small bowl. Drizzle mixture over figs. Season to taste with salt...
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Potatoes with Rosemary and Garlic

This makes for a deliciously fragrant side dish which is easy to make and even easier to eat! Total time: 1 hr, 7 mins.     Cook time: 1 hr.     Prep time: 7 mins.     Yield: 4 servings Ingredients 1 lb red potatoes, halved, fingerling potatoes, whole, or other small potatoes 2 tablespoons olive oil 4 cloves crushed garlic 2 tablespoons fresh rosemary, finely chopped 1 teaspoon Kosher salt 1/4 teaspoon fresh ground black pepper     Directions Preheat oven to 450 degrees F. Prepare a baking tray with parchment paper. Place potatoes in a bowl. Add olive oil, garlic, rosemary, salt and pepper. Toss to coat potatoes. Place seasoned potatoes on tray in an even layer. Bake until browned and crisp, about 45 minutes to 1 hour, turning every 15 minutes. Serve hot.  
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Grilled Pineapple with Vanilla Ice Cream and Rum Sauce

A quick, easy, and impressive dessert, that won't hold you hostage in the kitchen.  Pineapple is a storehouse of huge health benefits, due to its wealth of nutrients, vitamins, and minerals.  Be sure to wash, using your favorite scrub brush, prior to slicing.  A spoon, or apple corer works great to remove the center core from each ring. Ingredients 1-(3 to 4 pound) pineapple Cooking Spray 2 tsp butter 1/4 cup brown sugar 1/4 cup rum 1 pint light vanilla ice cream Directions Cut the top and bottom off the pineapple, peel and cut it crosswise into 8 rings, about 1/2 inch each.  Carve out the center core of each ring. Spray grill with cooking spray (avoid flame).  Grill the pineapple over medium flame for 2-3 minutes on each side, until nicely brown, and grill marks have appeared. Heat butter, sugar, and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes.  Remove fr...
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Cauliflower “Rice”

Often considered one of the healthiest foods on earth, cauliflower rice is a healthy alternative, helping you save your carb allowance for the really, really good stuff.  Although low in pesticides, give a good scrub prior to cutting. Ingredients 1 head cauliflower 1 tbsp olive oil sea salt fresh ground pepper Directions Cut cauliflower into large florets.  Rice cauliflower using shredding blade on food processor, pulse with chopping blade, or grate by hand on box grater.  Heat fat in large frying pan over medium heat.  Add cauliflower rice and saute until just cooked through, about 5 minutes.  Season with salt and pepper to taste.
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Grilled Peaches with Honey, Mint and Greek Yogurt

Conventional peaches are high in pesticides (up to 62 according to the USDA pesticide data program).  We recommend buying organic when you can, and washing thoroughly before enjoying.  If you have not tried grilled peaches, you must fix that today!  Delicious. Ingredients 12 slightly firm peaches, halved and pitted 2 tbsp extra-virgin olive oil Pinch sea salt 2 cups thick Greek yogurt 1/4 c honey 1/2 c fresh torn mint leaves Directions Preheat grill on highest setting.  Brush peaches with olive oil, sprinkle with salt and place on grill, cut side down.  Without moving, grill until grill marks appear (about 1-2 minutes).  Plate peaches, and top each half with a heaping tbsp of yogurt, drizzle with honey and top with mint. 4 to 6 servings    
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