Blood Orange Salad with Young Basil and Microgreens

Blood oranges are like the sunset to me!  The colors go from bright orange, to reddish orange and then to a super dark red color…sometimes all in the same orange!  The dark flesh color is due to the presence of anthocyanins, a family of polyphenol pigments, usually uncommon in citrus fruits.  Anthocyanins are anti-inflammatory and help prevent cancer, bacterial infections, diabetes and reduce the risk of heart disease.

This not only is a super healthy age defying salad with the addition of sprouts (here we used broccoli sprouts), it is so easy and quick to make!  Both delicious and refreshing– a perfect summer party salad, for sure; one you’ll crave again and again!  


Tricolore Cauliflower Tabbouleh

This is a fun, vibrant, healthier take on the Lebanese Tabbouleh everyone loves.  I switched out the bulgar with colorful cauliflower because you just can’t beat cruciferous for health!  I also omitted the oil, while allowing for just the tiniest bit of salt at the very end.  Adding extra lemon juice and a little garlic elevates the flavor, wonderfully.  Serve with these beautiful Radicchio di Treviso, or Romaine and let your guests eat as a pick up appetizer.


Microgreen Cobb Salad

Chef Suzanne Goin, of Tavern Restaurant in Brentwood, is one of my go to restaurants when meeting friends for lunch.  They make what they call a “Cobb salad,” which is nothing like the original, which was said to be created by Bob Cobb, owner of The Brown Derby.  The story goes that one night Bob was starving, opened the restaurant’s refrigerator and pulled out whatever he saw: lettuce, cheese, avocado, tomatoes, bacon, chicken, hard-boiled egg, french dressing, etc.  He chopped it all together and voila the Cobb Salad was born.

The Cobb has evolved into meaning a salad composed with many different ingredients.  Tavern’s plant based rendition includes: beets, oil roasted sweet potatoes, seasoned chickpeas and avocado.  It’s so yummy, but not perfectly Garden of Eydie as it has added oil, and it’s served with an oil based dressing.

We went to work and created a Super Power Cobb Salad, and I think even more tasty by adding powerful micro greens.  The sweet potatoes were baked with lime juice and seasonings; the chickpea cooking water was seasoned with warming spices; and the salad is served with an oil free Refreshing Citrus Salad Dressing.


Hawaiian Cucumber Noodle Salad with Romesco Sauce

I love cucumber salad.  It is so refreshing and alkalizing, but not very filling.  I also love the taste of Romseco Sauce.  Smokey, tart, sweet and spicy – it satisfies all of our taste sensations.  Romesco is a tomato-based sauce that originates from Catalonia. Fishermen made it to be eaten with fish.  Garden of Eydie came up with this “match made in heaven” using this delicious and satisfying Catalan sauce with cucumber noodles! We add a bit of an Indonesian twist to this dish adding just a hint of toasted coconut. Your taste buds will love you!


Black Bean, Mango and Bell Pepper Salad on Grains

This colorful salad checks off many boxes of the types of foods that are so very  important to eat everyday: including the Bean/legume family, vegetable family, fruit family, herbs and whole grains.  There are many more food groups to incorporate, daily. To learn more about all the elements of a healthy diet, check out Dr. Greger’s Daily Dozen list to get the full story.   At Garden of Eydie we developed this recipe that’s are easy to make, beautiful to see and gives you what your body needs!

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Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.





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