Asian spices paired with cool, refreshing mango – this fabulous salad by Laura Klein found on is a delightful summer dish!

Spicy Asian Mango Salad



1 red and yellow bell pepper, stem, seeds, veins removed julienned
2 carrots, peeled and julienned
1/2 head of green cabbage
1/2 head of purple cabbage
1/4 cup fresh cilantro leaves, packed
1/4 cup fresh mint leaves, packed
2- 3 green onions, green parts sliced thin for garnish
1/2 mango peeled and sliced
2 tablespoons chopped toasted peanuts for garnish

Spicy Citrus Vinaigrette

1 small orange
1 lime
2 tablespoons of sesame oil
2 tablespoons of rice vinegar
1 1/2 tablespoons of grated fresh ginger
1 garlic cloves
1 teaspoon of red-pepper flakes
1/4 teaspoon coarse salt
Watch the Spicy Asian Salad video


Zest and juice the lime and the orange and put into medium bowl. Add the remaining ingredients and whisk until combined. Adjust seasoning if necessary.

In a large bowl toss: bell peppers, carrots, cabbage, cilantro, mint and green onions with vinaigrette. Put salad into a large serving bowl and neatly lay cut mango across the top of the salad. Sprinkle salad with chopped peanuts and serve.

YUM! Organic strawberries and kiwis are paired with delicate crepes and topped with passion fruit sauce. Are you drooling yet? This lovely breakfast or brunch (okay – anytime!) dish found on will be a crowd-pleaser this spring!

Organic Strawberry and Organic Kiwi Crepes with Passion Fruit Sauce


2 cups organic strawberries, sliced

1 package organic kiwi, peeled and sliced

½ cup granulated sugar

2/3 cup organic cream cheese softened

1 tablespoon powdered sugar

3/4 cup sour cream

1 tablespoon lemon juice

1/2 teaspoon lemon peel

6 crepes

For the Sauce

6 ripe passion fruit

3/4 cup granulated sugar

1 tablespoon granulated sugar

1/2 cup water

1/2 stick cold, organic unsalted butter, cut into pieces


Combine strawberries and half of the granulated sugar in a bowl; stir well. Cover and chill 1 hour. Repeat with the kiwi and remaining sugar.

Combine cream cheese and powdered sugar in a bowl, and beat at medium speed with an electric mixer until blended. Add sour cream, lemon juice, and lemon rind; beat until smooth. Chill until ready for use.

Halve passion fruit crosswise and scoop flesh and seeds into a bowl. In a heavy saucepan, combine sugar and 1 tablespoon water and cook over moderately high heat, undisturbed, until sugar begins to melt. Continue cooking mixture, stirring with a whisk, until sugar is melted and syrup is golden. Remove pan from heat. Carefully add remaining water down side of pan and stir in passion fruit (caramel will bubble up and steam). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes. Add butter, 1 piece at time, stirring until incorporated and sauce is smooth. Reheat sauce over low heat before serving.

Spread some of the cream cheese mixture over half of each crepe, top with strawberries and kiwi mixture and roll up. Drizzle with the passion fruit sauce and dust with powdered sugar. Serve immediately.

Check out for more of the freshest ideas in produce!

A Tiny Green Mom staple – the quiche! Simple and easy, quiche is a protein powerhouse stuffed with cheese & veggies. For non-vegetarians, a favorite meat can be added to the dish to include more grams of protein. Quiche is a wonderful way to make a delicious dish and use up leftover vegetables of half-empty bags of shredded cheese found in the fridge. Make a double batch and freeze the second quiche for a healthy and quick breakfast, lunch, or dinner. Thaw, re-heat, and add some salad greens on the side, and ta da – your meal is ready in no time!

Tiny Green Mom’s Quiche


2 pre-baked pie crusts

10 eggs (5 eggs if only making 1 quiche)

1 cup Soymilk Plain Creamer (1/2 cup, if only making 1 quiche)

1 cup shredded cheese or soy cheese (1/2 cup, if only making 1 quiche)

1-1/2 cups mixed veggies, such as diced zucchini, zucchini squash, bell peppers, spinach, onions or scallions

1/4 cup sliced mushrooms, sliced grape tomatoes or sliced asparagus, to place on top of quiche

1/2 tsp. each dried oregano and basil (1/4 tsp. if only making 1 quiche)

sea salt and freshly ground pepper, to taste


Preheat oven to 400 degrees F. Unwrap pie shells, place on baking sheet, and poke tiny holes with a fork in crusts. Bake for 15 minutes, or until the crusts begin to brown.

While crusts are baking, dice and chop the chosen vegetables, set aside. In separate bowl, break the eggs, and add the cheese and Soymilk creamer. Stir and set aside.

Once crusts are ready, take them out of the oven. Place half of the vegetable mixture in the bottom of each crust, and pour 1/2 of the egg, cheese and soymilk creamer mixture over the top of each quiche. Top with your choice of mushrooms, asparagus, or grape tomatoes.

Turn oven to 350 degrees F, and place the quiches in the oven once more. Bake for 40-45 more minutes. Remove from oven, place on cooling racks, and let sit for 15 minutes before serving. Enjoy!

*Image found on Whole

Quick, easy, and great with everything from veggies to pita bread or spread on sandwiches, hummus is a fiber and protein-packed powerhouse!



2 cups cooked or canned organic chickpeas (also known as garbanzo beans)
1/3 cup Tahini (sesame seed paste)
1-2 large garlic cloves, minced
Juice of one lemon
2 tablespoons extra virgin olive oil (or more to taste)
1/2 teaspoon ground cumin (optional)


If using canned chickpeas, drain and rinse thoroughly until water is clear. Puree chickpeas, tahini, garlic, lemon, one tablespoon of the olive oil, and cumin in food processor or blender. Scrape down sides of bowl and add remaining 1 tablespoon oil. Process to desired consistency, and continue to add more oil or lemon juice (and water, if you prefer) and continue to blend. Once blended to desired consistency, spread in shallow dish and drizzle olive oil over the top. Place kalamata olives and sprigs of parsley on the hummus, for garnish. Makes approximately 2 1/3 cups.

*Image courtesy of Green Earth Bazaar.

A healthy version of a family favorite – chewy oats combined with wheat germ and flax seed, combined with raisins, cinnamon, and vanilla for sweetness, this version of oatmeal cookies is absolutely heavenly! Adapted from Aunt Patty’s Organic Oatmeal Cookies Recipe, check out all of her super tasty recipes online at

Organic Oatmeal Cookies


1 1/2 cups organic cane sugar
3/4 cup organic butter
1/4 cup water
1 organic egg

1 tsp. organic cinnamon
1 tsp. pure vanilla
3 cups organic oats
1/4 cup wheat germ
1/8 cup flax seed
1 cup organic unbleached flour
1 tsp. sea salt
1/2 tsp. baking soda
2 tbsp. water
1 1/2 cups organic raisins


Preheat oven to 350 degrees.
Lightly grease a cookie sheet. Combine sugar, butter, egg, water, and vanilla until creamy. Combine oats, flour, flax seeds, wheat germ, cinnamon, soda, and salt. Blend with wet mixture. Add raisins and water. Roll into balls and place 2 inches apart on the cookie sheet. Bake 12-14 minutes until lightly brown. Makes approximately 3 dozen cookies.

A unique twist for dinner tonight, sweet potatoes combined with curry, fresh ginger and coconut milk. Another delicious recipe from Catherine Newman on, this dish is chock full of fiber, vitamins, and antioxidants.

Sweet Potato Curry with Tofu

1 pound extra-firm tofu
2 tablespoons vegetable oil, divided use
1 large clove garlic, peeled and minced
1 1-inch piece fresh gingerroot, peeled, smashed with the side of a heavy knife, and minced
3 teaspoons curry powder
1 14-ounce can coconut milk
1 tablespoon tomato paste
1/2 cup water
1 pound sweet potatoes (2 medium), peeled and diced
1 cup green peas (frozen is fine)
Kosher salt
Chopped cilantro and roasted peanuts for garnish


Press the tofu to dry it a bit: wrap it in a clean dish towel, and set a heavy pot on it while you prepare the rest of the ingredients.

Heat one tablespoon of the oil in a wide skillet over medium-low heat and sauté the garlic and ginger for 30 seconds or so, until just fragrant. Stir in the curry powder, then add the coconut milk, tomato paste, and water, and bring to a boil over medium heat, stirring.

Add the sweet potatoes and stir, then cover the pan and cook over low heat, at a gentle simmer, until the sweet potatoes are tender (around 15 minutes).

Meanwhile, heat the remaining tablespoon of oil over medium-high heat in a large nonstick pan and slice the tofu into 3/4-inch cubes. Fry the tofu for 10 minutes, turning it to brown as many sides as possible (don’t try to brown them all — just a few is fine).

Add the tofu and the green peas to the pan of sweet potatoes, and simmer it uncovered for 5 minutes to blend the flavors, cook the peas, and thicken the sauce.

Taste for salt (you may need to add a lot or a little, depending on whether there’s salt in your curry powder) and serve with rice, garnished with chopped cilantro and peanuts. Serves 4-6.

See all recipes from Catherine Newman’s “Dalai Mama Dishes” blog.

Gotta love this delightful smoothie, packed with antioxidants, found on Cascadian Farm’s website! Blend one up today for breakfast or to help you recharge midway through the day!

Super Berry Smoothie


½ cup acai berry or pomegranate juice

½ cup almond milk, soymilk or milk

2 tablespoons honey

1 whole ripe banana (frozen or not)

½ cup frozen blueberries

½ cup frozen strawberries.


Place all ingredients in a blender and stir until of desired consistency. Super simple – YUM!

*Image and recipe found on*

From and Catherine Newman comes this super simple soup, packed with goodness and rich with flavor! Serve with warm bread and a salad for a light lunch or dinner!

Creamy Zuke Soup

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, chopped
1/2 teaspoon plus 1 teaspoon kosher salt (or half as much table salt)
2 pounds of organic zucchini (around 3 medium), scrubbed, trimmed, quartered lengthwise, and sliced
3/4 pound organic potatoes (2 fist-sized Yukon Golds), peeled and diced
1 quart organic chicken or vegetable broth
3/4 cup buttermilk, whole milk, or half and half (for the lactose-intolerant, soy milk, rice milk, or hemp milk is a good alternative)
Freshly squeezed lemon juice, to taste
Herbs or croutons for garnish


Heat the oil in a soup pot over medium-low heat, then sauté the onion with 1/2 teaspoon salt until it’s translucent but not browning, around 5 minutes.

Add the zucchini, garlic, and potatoes, and sauté for another couple of minutes, until the garlic is fragrant and the vegetables are looking a bit less raw.

Stir in the broth and raise the heat to bring the soup to a simmer, then turn the heat back down and simmer gently, stirring occasionally, for 20-25 minutes, until the potatoes are very tender.

Turn off the heat and whir the soup with a stick blender to puree it (or else cool it and puree it very carefully in the blender), then add the buttermilk, milk, or cream, the other teaspoon of salt, and a few squeezes of lemon juice, and blend a bit more.

Taste and re-season as needed, then serve, garnished with herb sprigs or croutons if you desire. Makes 4-6 servings.

*Recipe and image found on*

It’s peach season, and what tastes better than a fresh, warm peach crisp right out of the oven? For an easy recipe to make on a lazy Sunday afternoon, head to your local farmer’s market to pick up some fresh peaches, and the rest of the ingredients can be found right in your pantry. 30 minutes later – pure peach bliss!

Tiny Green Mom’s Peach Crisp


6-8 organic peaches, peeled and sliced

2 Tablespoons lemon juice (or orange juice, if you have no lemons on hand)

1/2 cup sifted all-purpose whole wheat flour, or rice flour, for those on a gluten-free diet

3/4 cup rolled oats

1/2 cup brown sugar, packed

1/3 cup organic butter


Put peaches in a shallow 2-quart baking dish, and cover with the lemon juice. In a separate bowl, mix flour, oats and brown sugar together. Cut in butter with a pastry blender. Next, spread the mixture over the peaches and bake at 325 degrees for 30 minutes or until peaches are tender. Serve warm with ice cream, vanilla yogurt, or simply enjoy on its own!

Tip: to make removing the skins of the peaches easier, place peaches in a pot of boiling water for 15-20 seconds, remove, and let cool – the skins should slide right off!

For a super fresh start to the day, juice together this delightful mix of carrots, apples, celery, and lemon – perfect for revving you up in the morning!

Tiny Green Mom’s Morning Rev-Me-Up Concoction


2-3 tart organic Granny Smith apples

2 peeled organic carrots

2-3 organic celery stalks

juice of 1/2 lemon, squeezed


Peel and cut the apples and carrots so that they can pass easily through the juicer. Juice the carrots, apples, and celery together. Once mixed together, squeeze in the lemon juice, and stir. Pour in a tall, cold glass, add ice if preferred, and garnish with a celery stick, for additional stirring. Yum!