serves 4

1 c. cooked quinoa ( some say rinse before cooking to reduce any bitterness, I also suggest soaking overnight before cooking for easier digestion)

1c. coconut milk ( go ahead and use the full fat, and please get organic)

1 tsp. Chinese 5 spice powder

1 tsp. lemon zest

1 T. lemon juice

2 pears, cored and cubed

pinch of salt

1/4c. chopped walnuts

Combine all ingredients in a sauce pan and simmer for 5 to 10 minutes. Enjoy warm or cold.

So, we have got protein from the quinoa, good fats from the coconut milk and walnuts, sweetness from the pears, and unusual flavor from the 5 spice powder. This is tonight’s dessert as well as breakfast one morning this week.

This is a recipe that has room for much improvisation. I didn’t use any sugar. If you want, add some honey or agave nectar. I used pears because they are coming into season. Try apples. Stone fruits are still in season here in California so plums or peaches would be good. If I had had some fruit liquor that would have matched the flavors, I would have added 1 T. If only I had not finished off that ginger liquor! That would have been tasty. I have a lemon tree in my yard and this week lemons are plentiful. Orange zest would also work really well. And, of course, use any nuts you like.

Eating food like this reminds me that high power nutrition can be delicious. No reason to stray from the course I have set! Enjoy.

Greek Style Chicken Fig Salad

serves 6-8

1/4 c orange juice

1 T plain yoghurt ( I used Bellwether Farms Sheep’s milk)

1 T lemon juice

1 clove garlic, minced, or crushed with a press ( I used more)

1/2 T Dijon mustard

salt and pepper to taste

1/4 c good olive oil

1 1/2 c ( about one lb) cooked, diced chicken breast

1 1/2 c cooked chickpeas ( at the last minute I realized I had forgotten to buy any, I think they would add alot to the recipe)

1/2 cucumber, peeled and sliced 1/4 in. thick ( I used the English variety and didn’t peel)

1/2 small red onion, finely chopped or sliced

3/4c. fresh figs ( about 10) diced ( or quartered)

3 c. mixed salad greens

6T chopped fresh mint

In a large bowl, whisk together the orange juice, yoghurt, lemon juice, garlic, mustard, salt and pepper. Whisk in the olive oil until well blended. Add the chicken, chickpeas, cucumber, onion, and figs; stir and toss to coat well. Store in refrigerator until ready to serve.

To serve, divide the greens among individual plates. Top each with an equal amount of the chicken mixture. Sprinkle with the mint.

I also added some herbs to the dressing mix – finely chopped mint, thyme, and oregano, to bring in more flavors of Greece. I added some celery to the salad and garnished with pine nuts. You could add feta cheese. Try a bit of honey in the dressing. Pomegranate seeds would make a lovely addition and garnish.

If, ( gasp!) you don’t like figs, you probably aren’t reading this anymore, but if that is the case, you could substitute grapes, or do that when figs are out of season which will be soon.

While this didn’t really remind me of the Greek food I have eaten, smelling the thyme and the oregano did. I have spent many happy days on the beautiful island of Crete, sitting amidst the herbs . I wonder what dishes this will inspire me to cook now. Opa!!