Use chopped cucumbers and fresh green peppers to give your dish additional intrigue, and/or serve with a teaspoon of salted salmon eggs for an added touch of Salish authenticity.

1 cup wakame seaweed
¼ cup agar agar (natural thickener)
2 Tbs roasted red peppers
1 cup bean sprouts
1 Tbs sesame oil, roasted
10-20 drops Stevia (Sweet Leaf®) extract
1 tsp soy or shoyu sauce
¼ tsp chili-garlic sauce
2 green onions, chopped

• Soak dried seaweed in fresh water overnight (you may add other dried seaweeds like nori).
• Soak agar agar 30 minutes before mixing.
• Combine ingredients in a bowl and let sit in refrigerator 30 minutes.
• Later add bean sprouts and peppers to the seaweed.
• In a small bowl combine rice vinegar, stevia, chili sauce and soy sauce.
• With the chilled seaweed mixture on your counter, liberally pour sweet vinegar mixture over the seaweed. Mix loosely with a fork.
• Drizzle sesame oil over the top of the seaweed mixture. Mix loosely with a fork.
• Sprinkle green onions over the top as a garnish and serve mounded on an open dish.

Recipes provided by Rudolf C. Ryser, Ph. D., from his collection of authentic indigenous recipes, The Salish Cookbook. Dr. Ryser is director of the Center for World Indigenous Studies in Olympia.

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1 sweet potato, peeled and chopped (you can use raw or cooked potato, try both!)
12 pitted dates
1/2 cup nut mylk (homemade (or purchased) nut mylk (almond, hemp, rice, or soy)
pinch ground cinnamon
1 banana

In a food processor, mix all ingredients except banana - use it sliced as the topping!

Recipe submitted by Bethanne Wanamaker of ediblegoddess.com.

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1 large butternut squash - remove peel & seeds
1 young coconut (juice and meat)
4 dates - remove pits
1 large, ripe banana
1 tsp curry
1/4 tsp allspice
1/4 tsp dry ginger or pitch of fresh ginger
1/4 tsp cinnamon
1/4 tsp cayenne
Pinch Celtic Sea Salt (optional)

• Remove peel & seeds from squash.
• Blend all except squash on high in blender or juicer for a few seconds and then add squash.
• Blend for about a minute (or longer if you want it warmer) on high.
• Top with pine nuts and finely grated fresh parsley.

Recipe submitted by cancer survivor, Jerrod Sessler (www.hope4health.org).

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2 ¼ cups hazelnuts
2 cups wild bird stock or Shelton’s chicken stock
2 onions, sliced
2 Tbs wild celery or fresh parsley, minced
8 sprigs chickweed (optional garnish)
5 cups water
1 tsp salt
1/8 tsp pepper

• Place all ingredients in a large saucepan and simmer over low heat, stirring occasionally, for one hour.
• Serve hot, but make servings small - this soup is very rich.

Recipes provided by Rudolf C. Ryser, Ph. D., from his collection of authentic indigenous recipes, The Salish Cookbook. Dr. Ryser is director of the Center for World Indigenous Studies in Olympia.

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1 package feta cheese, cubed
3 med fresh organic tomatoes, chopped
2 med organic cucumbers, chopped
1 med organic green pepper, seeded & chopped
1 med organic red onion, thinly sliced
drizzle organic olive oil
pinch coarse black pepper
pinch organic oregano
splash red wine vinegar
handful kalamata olives (optional)

Combine all ingredients in a large mixing bowl. Chill for about an hour, so that flavors blend together. Enjoy!

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This very healthy salad uses lots of baby spinach and is filled with vitamins, calcium, folic acid, fiber, bioflavonoids, iron and lutein. These dark, leafy greens can help to protect against colon, lung and breast cancers. The calcium helps to strengthen bones and the lutein helps prevent cataracts and age-related macular degeneration.
For an all vegan dish, use FRONTIER brand bacon bits (BACíUNS) made of soy; or select turkey bacon free of nitrites and nitrates or hormones. Both are available at Marleneís, as is the Mystic Lake fruit concentrate.

2 large bags baby spinach (12 cups)
3/4 cups purple onion thinly sliced
1/2 lb firm mushrooms wash pat dry and thinly slice
2 Tbs seasoned mustard
2 Tbs MYSTIC LAKE fruit concentrate
1/2 cup organic brown rice vinegar
1/2 cup BACíUNS or 8 ounces of turkey bacon, cooked and chopped

If using turkey bacon, cook and chop into small pieces. Set aside. Wash spinach, pat dry and roll up in paper towels and place into a large bag. Slice onion and place in bowl, cover tightly. Wash, pat dry and slice mushrooms placing into a large bag. All this can be done hours earlier to have ready at cooking time. An hour before cooking, place spinach leaves into a very large mixing bowl and set aside. About 15 minutes prior to serving, spray a 12 inch size skillet with cooking spray and heat to medium. Add the onion and mushrooms cooking until onion becomes transparent, about 5 minutes. Stir in the mustard and fruit concentrate then slowly add the vinegar stirring to combine for about 3 minutes. If using turkey bacon, add it with the mustard and sweetener. Pour this hot mixture over the spinach leaves tossing to coat and distribute the mixture throughout the leaves. If using the BACíUNS, add these when serving to keep them crisp.
Yield ñ 4 servings

Recipe property of COOKING HEALTHY WITH THE HEALTHY COOK by Helen Taylor Smith.

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A delicious mixture tossed with a delightful garlic dressing. Cooked chicken breast meat is used, but make it vegetarian by either using firm tofu or eliminating the chicken altogether and using soy cheese. FRONTIER Brand BACíUNS, made from soy, is used. For those who cannot tolerate soy, Marleneís carries nitrite and nitrate free turkey bacon.

8 cup romaine lettuce wash slice thin and chop
1 6oz cooked chicken breast cut into cubes
1 cup roma tomatoes diced
1 cup feta cheese cut into small cubes
1 med avocado diced
1/2 cup BACíUNS or 3 strips cooked turkey bacon, chopped small
1-1/4 cup garlic dressing (see recipe below)

Preparation of the salad and dressing can be done early in the day. Cut off end of romaine head and wash using a bit of unscented and dye free dish soap. Suds your hands and wash each leaf. Rinse thoroughly. Pat each leaf dry with paper towels. Cut leaves into thin strips, and then chop up strips. Line a 2 quart bowl with two sheets of plain paper towel and place the chopped greens into it. Place a paper towel on top of greens and chill bowl until about 1 hour before serving.

Cut up cooked chicken breast meat and place into a plastic bag and refrigerate. If using firm tofu, drain on paper towels and cut into small cubes Wash tomatoes and cut into cubes. Place into a bowl and keep covered on the counter top. Room temperature tomatoes have a better taste. Cut Feta cheese or soy cheese into small cubes and place into a plastic bag and refrigerate. Wash the avocado skin for food safety and let set on counter. Peel only when ready to combine the entire salad to avoid the avocado turning dark. Have BACíUNS ready or cook the turkey bacon and chop into small pieces, cover and refrigerate. An hour before serving, transfer half of the chopped greens to a large plastic bag and keep refrigerated. Add all the ingredients (except BACíUNS to keep them crisp) to the remaining chopped greens in the bowl or if using, add the cooked turkey bacon pieces. Add the garlic salad dressing and toss gently to thoroughly combine all ingredients. Cover tightly and store in refrigerator until ready to serve. On four small dinner plates, divide the remaining chopped greens onto each plate and equally divide the salad ingredients mixture onto the greens. At this stage, if using, sprinkle BACíUNS over the salad. For a garnish, sprinkle paprika and parsley on top. Offer a chilled fork for a nice touch.
Yield - 4 Servings

Recipe property of COOKING HEALTHIER WITH THE HEALTHY COOK by Helen Taylor Smith.

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Hearts of Palm Salad
VEGAN

1/2 bag organic baby spinach
1 jar of hearts of palm
1 tsp shallots, minced
1 Satsuma mandarin orange, peeled/sectioned
1/2 cup red onion
1/2 cup fresh lemon or orange juice
2 Tbs red wine vinegar
2 Tbs olive oil
pinch freshly ground black or white pepper
pinch sea salt

Heat juice in a skillet over medium heat and cook until juice is reduced to about 2 Tbs. Remove from heat.

In a large bowl, combine greens, hearts of palm, red onion and oranges.

In a small bowl, whisk together juice concentrate, olive oil, vinegar and shallots. Drizzle over salad. Top with sea salt and fresh pepper.

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