The Joyful Anthology

An Antioxidant Loaded Joyful Lunch

Food is a subject very close to my heart. Introducing the right foods into my diet is something I’m always researching and tweaking depending on what I’m going through both physically and emotionally. There is great  power in healing through foods, so my favorite reads at the moment are from The Medical Medium. His two books Healing Foods and Thyroid Healing are kept on my kitchen counter so that I can access tips and recipes quickly. I also pull from my library of healthy recipe cookbooks for inspiration. I created this lunch meal incorporating ingredients with great nutritional value that also happened to be so delicious.

Here are two recipe’s  from Hippie Lane, I modified with a Middle Eastern twist.

Power Salad

1 head of Broccoli cut into florets

1 cup of Baby Spinach

1 cup of Arugala

2 scallions chopped

1/2 Red Onion diced

1/2 Avocado sliced

1 cup Chickpeas drained

1 tablespoon of Gomasio black sesame seeds

1/2 head of Red Cabbage sliced thin

1 tablespoon Zataar spice

Tahini Dressing 

1/2 cup Tahini

1 Garlic clove

Juice of  one and 1/2 lemon

1/4 teaspoon pink Himalayan salt

1 tablespoon olive oil

One &1/2 fl oz of apple cider vinegar

Blend all ingredients in a blender until smooth in consistency.

Fill a saucepan with water and bring to a boil. Add the Broccoli and Blanch for 45 seconds until bright in color.

Place aside and cover with a paper towel with ice over for cooling.

On the bottom of a serving platter begin layering the Spinach, Cabbage, Broccoli,Onion, Chickpeas ,Avocado

Sprinkle the Gomasio and Zataar generously.

Drizzle the Tahini dressing over. Toss and Serve.

Stuffed Peppers 

4 large Peppers ranging in colors, cut half way and scooped out

1 teaspoon olive oil

One & 1/2 cups Quinoa

1 Red Onion

2 Garlic cloves

2 Ripe Tomatoes

1 teaspoon  Himalayan  salt

1 teaspoon Sumac

1/2 teaspoon pepper

1 cup Cooked Corn

1 cup cooked Black Beans

1 cup chickpeas 

Preheat the oven to 350

Place the halved peppers on a baking tray lined with a baking sheet and drizzled olive oil.

In a saucepan put the quinoa into 21/2 cups of water and bring to a boil.

Bring the heat down and simmer for 10 minutes until the water is absorbed. Set aside

Sautee the onion until translucent , then add the garlic and finally add the tomatoes until they are well sautee’d.

In a separate large bowl add the Quinoa, the Beans Corn and Chickpeas. Add Salt, Pepper, and spices. Toss well.

Layer the Peppers first with the Quinoa mixture and then the Tomato’s, Drizzle with olive oil and bake for 15-20 minutes.

Transfer to a baking platter and serve.

Antioxidant Infused Water 

Infusing your water with fresh herbs and fruit is a wonderful way to get antioxidant and natural electrolyte benefit.

1 bunch fresh mint

2 whole Limes cubed or sliced

1/2cup  Blackberries

1/2 cup Rasberries


1/2 bunch Tarragon

1/2 cup Strawberries

2 whole Lemon cut into wedges or sliced

Wash all ingredients well in a pitcher of Quality Water. Refrigerate for two hours before serving.

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