Category Archives: Green

Meatless Monday’s Summer Salad

grapefruitavocadoIn these hot humid days of August, nothing feels better than a light refreshing summer salad.  We love this simple salad and the myriad of variations possible.  Our favorite way with this citrus combo is over a bed of Boston or bib lettuce.  The delicate texture and flavor do not overwhelm and anti up the hydration factor.  Enjoy!

Y3 Summer Salad

2 red grapefruit
2 avocados
1 large fennel
1/2 cup (1 dl) mint leaves
1 tablespoon lime juice
1/2 cup (1 dl) nut oil or neutral-tasting oil
1 teaspoon crushed coriander
Salt and pepper

Cut the grapefruit into segments. Cut the avocado into slices and julienne the fennel. Mix all the ingredients in a bowl (leaving a few mint leaves for garnishing) and serve on a plate.

Serve on a bed of greens
Serve on top of grilled fish, chicken, or pork
add nuts or seeds
Swap grapefruit for strawberries
Add feta

Meatless Monday’s Zucchini Pesto Pasta

Almond Pesto Pasta with Zucchini


We’ve had some strange weather here in Annapolis recently.  We went from constant, endless days of rain to somewhat outrageous temps in the upper 90s with heat indexes near 100*.  I thought for sure my garden wouldn’t make it, but lo and behold my counter is bursting with summer produce! What I have the most of? Zucchini! As I began to grow tired of variations on zucchini bread, this pasta swooped in and saved the day.

Zucchini and carrots are shaped into strips to match linguine in this summer veggie pasta medley. An almond basil pesto sauce perfectly counters the savory zucchini and sweet carrots.

Serves 4

For the almond pesto:

  • 1 1/2 packed cups basil, washed
  • 3 tablespoons nutritional yeast*
  • or
  • 3 tablespoons parmesan cheese, grated
  • 1/4 cup almonds
  • 2 cloves garlic
  • 5 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

To complete the Almond Pesto Pasta with Zucchini:

  • 4 ounces linguine
  • 1 1/2 teaspoons salt
  • 2 medium zucchini
  • 1 large carrot

*Found in health food stores or the health food section of most grocery stores.

To make the almond pesto:

Place the basil, nutritional yeast or cheese, almonds and garlic together in a food processor. Run the food processor until the basil almond mixture is very finely chopped, stopping the food processor and scraping down the sides with a spatula when necessary.

While the food processor runs, slowly pour the canola oil in through the top window. Process until you have a smooth sauce. Taste and season with the salt and pepper, adjusting amounts if desired.

To complete the Almond Pesto Pasta with Zucchini:

Place a large pot of salted water over medium-high heat. When the water boils, cook the pasta according to package directions, or until the linguine is al dente. Drain and transfer back to the pot.

Using a spiralizer or vegetable peeler, make the zucchini and carrots into thin strips to match the linguine.

Place the pesto in a frying pan and cook for 3-4 minutes, or until the garlic and almonds become fragrant.

Add the al dente pasta, zucchini strips and carrot strips to the pan. Toss to ensure the pesto sauce is evenly distributed on the pasta and veggie “noodles”. Divide into 4 portions and enjoy!

Photo & Recipe Courtesy of

Hydrating Coconut Water Smoothie

Berry Banana Coconut Water Smoothie

After a day spent in the sun and drinking dehydrating beverages (anything containing caffeine or alcohol), most of us can use a little TLC after a holiday like today’s Independence Day.  Plus, chances are you’ve got even more celebrating up your sleeve for the weekend.  Take some time in between party hopping to sip on this smoothie to refuel and rejuvenate so you can stay festive all weekend long!


Makes 4 Servings 


1/2 lb. strawberries (fresh or frozen)
3 large ripe bananas, peeled
1 cup coconut water
1/4 cup coconut milk

Bonus add-ins: 2 handfuls spinach, cucumber, cacao powder, pomegranate juice, or avocado.


Combine all ingredients in a blender and blend until well combined.

Recipe and Photo Credit:

Meatless Monday’s Orange Jicama, Green Bean & Brussel Sprout Salad

Jicama-Brussel-Sprout-Salad-with-Orange-Sesame-Dressing12Jicama [HEE-ka-ma] is a crispy, sweet, edible tuber that resembles a turnip in physical appearance, although the plants are not related.  These tubers can sometimes grow to be quite large, although when they exceed the size of two fists, they begin to convert the sugars that give them their sweet flavor into starches, making them somewhat woody to the taste.

Jicama grows on vines that may reach 20 feet in length.  The vines tend to hug the ground, ending in tubers that may grow up to 50 pounds (!) in size, although the majority of those sent to market are approximately 3 to 4 pounds in weight.  Before eating, the coarse brown outer layer should be peeled to reveal the white inside.  I found the potato peeler to be to wimpy for this task so I used a pairing knife.

When choosing jicama at the store, look for medium sized, firm tubers with dry roots. Wet or soft spots may indicate rot, and don’t not be drawn to overlarge ones, because they may not be as flavorful.  If you are ever in doubt which one is the prizing-wining-perfect jicama, ask the produce man or woman for help.  I even go as far as having them cut it in half to make sure that it is good all the way through.  They will keep under refrigeration for up to two weeks.

This is a perfect summer salad.  Enjoy!

Ingredients: yields 8 cups

Kale massage:

  • 1 head purple curly kale
  • 1/4 cup fresh orange juice
  • 1 tsp sea salt

Add in:

  • 1 lb (3 cups chopped) French green beans
  • 3 cups shredded jicama
  • 1 1/2 cups baby brussel sprouts
  • 1 cup chopped carrots
  • 2 Tbsp white sesame seeds

Orange Sesame Dressing: 1 3/4 cup dressing

  • 1 cup fresh orange juice
  • 1/2 cup cashews, soaked 2+ hours
  • 1 Tbsp raw honey
  • 2 tsp toasted sesame oil
  • 1 Tbsp coconut aminos
  • 2 Tbsp apple cider vinegar
  • 1 tsp Sriracha hot chili sauce
  • 1/2 tsp onion powder
  • 1/2 tsp ground ginger



  1. Kale ~  wash, remove stems and dry the kale leaves before cheffinading them.  After cutting up the kale add the orange juice and salt.  Massage for about 5 minutes or until the kale leaves start to wilt and decrease in size.  This will make it easier to chew, eat and digest.   Place in a large bowl.
  2. Wash and cut the ends of the of the green beans, then slice into bite sized pieces.  Blot dry with a paper towel.  Place in the bowl with the kale.
  3. In the food processor, fitted with the upper shredding blade, break down the jicama, brussel sprouts and carrots.  Add to the bowl of kale and green beans.  Add sesame seeds.  Toss together with hands.

Orange Sesame Dressing:

  1. After soaking the cashews in water, drain and rinse.
  2. In the blender, combine the orange juice, cashews, honey, oil, coconut aminos, vinegar, chili sauce, onion powder and ginger.
  3. Blend till creamy.  Pour over the salad and mix everything with your hands.
  4. Eat right way, or allow it to marinate for 2+ hours to absorb all the flavors.  Enjoy!
  5. This salad should keep for about 2-3 days.

Photo & Recipe Courtesy of


Y3 Classic kale Salad for Meatless Monday

Y3 Classic Kale Salad


This is hands down our favorite Kale Salad.  Beets are bountiful this summer season and you could swap kale for summer arugula if you’d prefer.  Either way, it is a flavor explosion and the varieties of textures kept us engaged to the last bite.

This salad is bursting with Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and is a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.

We originally created this salad for our annual spring cleanse.   Who knew it was going to be such a big hit and become our everyday go to salad.  Not only is it nutrient dense and great for a weight loss program, it will satisfy and energize you and your taste buds will be screaming for more.  We seriously couldn’t get enough of this salad.  We made it again and doubled the recipe to have leftovers and tossed with black quinoa for a protein packed side dish perfect for a summer picnic or any day of the week.


1 Head of Kale, washed, stems removed, massaged with lemon & salt, chopped into bite sized pieces.  Massaging the kale makes it easier to digest and the texture is much more pleasing.  It is well worth the extra effort. Set aside to marinate.

3 radishes, thinly sliced

¼ of a large purple onion, diced

1 avocado, sliced

2 tablespoons Hemp Hearts

1 cup sliced figs

Juice from half a Lemon

Pink Himalayan Sea Salt

Cracked Pepper

Incorporate all ingredients very well and add:

2 Beets, I used 1 red & one gold, cut into matchsticks, add last so everything is mixed well and the beets don’t turn everything pink

Gently toss with Dressing:

1 tablespoon Champagne Vinegar

1 tablespoon Olive Oil, or more if needed

Serves 2 as a main dish


  • Serve as a side dish with wild caught Salmon, marinated in maple syrup, and grilled on a cedar plank.
  • Serve tossed with quinoa for a cold salad.  If doing this you should diced everything up instead of slicing, so it is more like a slaw.  Add quinoa last and toss gently so it doesn’t become PINK from the beets or use black quinoa.

Enjoy and let us know what you think!


Meatless Monday’s Green Tea Edamame


Green Tea Edamame

Along with all the healthy juices and smoothies on our “Spring into a New You” program, green tea is one of the healthiest things you can drink. It’s loaded with antioxidants and properties that promote a jump in metabolism and weight loss. But you don’t have to just drink it, you can cook with it too.  The edamame here are cooked in the tea and the black sesame seeds make for a striking presentation when these are served as an appetizer, side dish, or main meal when served with noodles or grains. You can even cook grains or noodles with green tea.  Just follow the manufacturers recipe & replace the required liquid with green tea for a grassy, nutty note.  Same goes for your smoothie or pressed juice, use green tea instead of water, or take it up a notch an add Chaga 🙂  We love chaga.


1 pot of green tea made from a tablespoon of the finest loose green tea leaves you can find or 6 Green Tea bags

1 16 oz package of frozen whole edamame

2 tablespoons of roasted black sesame seeds

1 tablespoon of pink Himalayan Sea Salt


Bring 2 quarts of water to a boil in a large pot, and remove from heat.  Add tea and let steep for 3 minutes.  Remove tea, bring to a simmer over high heat, add edamamae and cook for 7 minutes, drain.

Grind sesame seeds in coffee grinder and toss with salt and edamamae.

Photo & Recipe Courtesy of Vegetarian times Summer 2011

Meatless Monday’s Roasted Asparagus Soup with Thyme

AsparagusRoasted Asparagus Soup

This creamy and elegant soup is Y3 Detox approved for our Spring into a New You program or anytime.  Asparagus is abundant in the springtime and don’t be afraid to add salt, it will take the gorgeous green color up a notch and bring out its’ beautiful bold flavor.  Asparagus packs a nutritional punch at only 22 calories a serving (on its own), it is loaded with vitamins, minerals, proteins, amino acids, and is a known aphrodisiac. How can you not love the sexy little asparagus spear?  The ingredient list may seem long, but it comes together very easily and it is so yummy and worth the extra effort on so many levels 🙂  Enjoy & happy spring cleaning.


  • 4 pounds of Asparagus, washed & woody ends trimmed
  • 2 Tablespoons divided, olive oil, for roasting & sautéing
  • 1 1/2 teaspoons salt, divided, plus more for sprinkling
  •   3 cloves garlic, minced or pressed
  • 2 small to medium yellow onions, chopped
  • 2 leeks, white & some of the green parts, thoroughly washed and chopped
  • 3 carrots, peeled and finely chopped
  • 1 celery stalk, chopped
  • 8 cups vegetable stock or Chaga, we used Chaga because we love it and can’t get enough of it
  • 1 teaspoon dried thyme leaves
  • Freshly ground black pepper to taste
  • 1 carrot grated for garnish (optional)
  • Chopped fresh parsley or herb of choice for garnish (optional)


Preheat oven to 450 degrees fahrenheit.  Cut of the tips of the asparagus from the stalks, and coat the tips in 1 tablespoon of the olive oil.  Sprinkle with salt & pepper and place on a baking sheet.  Roast for 15 minutes or until soft but still crunchy to bite.  Reserve for garnish

Cut remaining asparagus stalks into 1 inch pieces. In a saucepan heat remaining olive oil over medium heat.  Once hot, add garlic and cook for a minute before adding the onions, leeks, carrots and celery.  Cook for 7 to 10 minutes, stirring occasionally.  Add the asparagus stalks, stock, thyme, salt & pepper, raise heat to high and bring to a boil.  Reduce heat, cover & simmer gently until tender, approximately 25-30 minutes.  Let cool slightly.

Very carefully transfer soup to a food processor or high speed blender in small batches and puree.  Return to stovetop, add roasted asparagus tips.  Cover and heat over low heat, stirring occasionally until well heated.  Add salt & pepper to taste and garnish as desired.  Yields 4 to 6 servings.



Recipe: The Vegan Table by Colleen Goudreau

Photo courtesy of