Avocado Toast Manhattan Style (move over California)

Born in California. Nuanced in New York. Healthy, easy, beyond tasty, and attractive to serve, especially in the summer. Here and there, I began seeing “avocado toast“ popping up. It seemed too easy to make a big deal out of, but here, there and everywhere, this homage to avocados was ubiquitous. Maybe all the exposure was a subtle marketing tool, but who cares; avocados are on everyone’s top ten list of healthiest foods. Finally, I decided to take a toast challenge, into our kitchen, add my own touches and share the results with our wonderfully responsive readers. ©Joyce Hays, Target Health Inc.


The basic recipe is one slice of whole wheat or whole grain bread, toasted. Then, cut a ripe avocado in half and pit it. With a spoon, scoop the avocado out of its skin, leaving as little of the flesh as you can. Next, slice it, arrange the slices on the toast. (optional) drizzle a little extra virgin olive oil over the avocado, add seasoning, if you wish. Cut toast in half, in quarters or leave uncut, and eat. Here you see the basic ingredients for avocado toast. Below, are ingredients I have added, to enable you to mix and match, so that this healthy and easy dish stays fresh and new, all summer, indoors or out. Brunch, lunch, beach, backyard, snack or supper. Good with icy beer, chilled white or rose wine, flavored or plain ice water?..just plain delicious with everything, anywhere.


Whole wheat or whole grain bread, toasted

Ripe avocado, cut in half, pitted, sliced

Find ripe but firm avocados. ©Joyce Hays, Target Health Inc.


These are all the ingredients you need for the original California avocado toast. ©Joyce Hays, Target Health Inc.


The following ingredients are what I have been adding to the avocado toast idea:

Tomato slices

Orange and yellow pepper slices, cooked in oil a few minutes until soft

Red onion slices

Hearts of romaine

Turkey bacon, cooked first

Ahi salmon, chopped well

Nova salmon under avocado slices


In the future, I’ll be trying avocado slices or mashed avocado sprinkled with chopped rosemary pistachios. ©Joyce Hays, Target Health Inc.


Clockwise: Avocado slices, tomato slices, red onion slices, orange & yellow cooked peppers, turkey bacon (cooked), romaine hearts.  ©Joyce Hays, Target Health Inc.


Avocado mash: A variation on avocado toast is mash one or two avocados, add some cut up ripe tomatoes, squeeze as much fresh garlic as you like, add fresh lemon or lime juice, flax seeds, mix well and spread on your whole grain toast. Or, use this avocado mash, as topping to other toast ideas. This mash turned out very well. ©Joyce Hays, Target Health Inc.


Fry as many eggs as you want. ©Joyce Hays, Target Health Inc.


Go by your own palate and create as many different combinations, with toast and avocados. ©Joyce Hays, Target Health Inc.


When I was a kid, my mother used to break a soft boiled egg over whatever hot cereal I was eating for breakfast. To this day, I love runny yolks on top of many dishes like veal chops, veggies, salmon tartare and much more, so this variation, above, was a no-brainer and my first variation for avocado toast. This turned out to be a delicious lunch. ©Joyce Hays, Target Health Inc.


Delicious down to the last bite. ©Joyce Hays, Target Health Inc.


Avocado toast with red onion. Extremely tasty. ©Joyce Hays, Target Health Inc.


Avocado toast with ripe tomato – with or without some mashed avocado on top. ©Joyce Hays, Target Health Inc.


Avocado toast with crispy hearts of romaine, topped with avocado mash. ©Joyce Hays, Target Health Inc.


Avocado toast with turkey bacon (cooked first), then topped with avocado slices  and avocado mash. ©Joyce Hays, Target Health Inc.


Avocado toast, using soft cooked orange pepper, avocado slice, topped with avocado mash. ©Joyce Hays, Target Health Inc.


Avocado toast, mashed on site, with your fork, then topped with red onion rings. ©Joyce Hays, Target Health Inc.


Whole grain toast, slices of avocado, mashed at table with fork, topped with chopped raw ahi salmon, topped with another slice of avocado. When I do this particular variation again, I will top this sandwich with sprouts, preferably broccoli sprouts. ©Joyce Hays, Target Health Inc.


Whole grain toast, mashed avocado, chopped nova, topped with red onion ring. ©Joyce Hays, Target Health Inc.


Whole grain toast, plain avocado slices, mashed with fork, covered with raw ahi chopped salmon, topped with runny yolk fried egg. ©Joyce Hays, Target Health Inc.


Goodness Comes in Many Forms. Here is my favorite combo of all: Whole grain toast, layer of avocado slices mashed with fork, next layer chopped raw ahi salmon, topped with runny yolk fried egg, red onion ring(s). and sipping chilled white wine. ©Joyce Hays, Target Health Inc.


The very next day, at one of our favorite restaurants, I asked the chef to make salmon tartare with two runny eggs on top. The green you see (above) is seaweed in the salmon tartare. I created this dish, at this restaurant. -to die for! ©Joyce Hays, Target Health Inc.


This chilled white, went well with all variations of the avocado toast. Here’s another toast: good health, to all our friends and colleagues! ©Joyce Hays, Target Health Inc.


On Saturday we saw a play at one of our theater clubs, where we are patrons, called: Fulfillment Center. I hear it got good reviews; however, sorry to say, neither Jules nor I liked it.

The Big Apple is beautiful these days. We live near Central Park (luckily) and it’s lush these days, with all the rain we’re getting. Everything is in bloom. The park near the Planetarium is gorgeous, as is (Public Library) Bryant Park, near our offices. The Westside Highway is like driving through a park, so many trees have been planted there, plus the wild rose bushes are in full flower now adding to the pleasure of driving down the WSHighway.

The world is in chaos, but this was a relaxing beautiful weekend for us!

Be well, everyone


From Our Table to Yours

Bon Appetit!


Chickpea-Curry-Pistachio Fritters & Garlic Flax Chive Dipping Sauce

Your mouth is gonna love these chickpea fritters! Good with or without the chive sauce. ©Joyce Hays, Target Health Inc.


Chive sauce Ingredients

20 garlic cloves, peeled and roasted

Extra-virgin olive oil

1 cup Kraft mayonnaise

Zest of 1 lemon

3 Tablespoons fresh lemon juice

1 teaspoon flax seeds

1 stalk scallion, chopped

Pinch kosher salt

Pinch black pepper

Pinch chili flakes

1/4 cup fresh chives, minced


Fritter Ingredients

1 1/4 cups chickpea flour

1 cup shredded white Cheddar

1 teaspoon flax seeds

1 teaspoon turmeric

1 teaspoon ground curry

1/2 cup toasted, then ground pistachio nuts

Pinch kosher salt

Pinch black pepper

Pinch chili flakes

3 garlic cloves, squeezed

2 large eggs

3/4 to 1 cup cold beer

1 cup chickpeas (canned or cook from scratch), drained on paper towels 15 minutes, or longer

1 cup chickpeas (canned or cooked from scratch), drained on paper towels 15 minutes, or longer

1 onion, halved and thinly sliced

1/2 cup coconut oil, or extra virgin olive oil, for frying


You can tell just by looking at the ingredients, that this is going to taste good! ©Joyce Hays, Target Health Inc.


Directions for Sauce


1. Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.

Roasted garlic just out of the oven. ©Joyce Hays, Target Health Inc.


2. Drain garlic, reserving oil.

3. Transfer the roasted garlic to food processor, add 1 Tablespoon of the reserved oil, that garlic was roasted in.

4. To the food processor add, mayonnaise, lemon zest, lemon juice, flax seeds, scallion, salt pepper and puree. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.


Final step of chive sauce. The fresh chives give the green color to the sauce. ©Joyce Hays, Target Health Inc.


Directions for Fritters

1. Toast pistachios with or without oil.

2. Slice the onion

Pistachios add a deep mysterious flavor to this recipe; plus they are the lowest calorie nuts. ©Joyce Hays, Target Health Inc.


Slicing the onion. ©Joyce Hays, Target Health Inc.


3. In food processor, puree 1 cup of the chickpeas, then scrape into small bowl.

4. In food processor, pulse the second cup of chickpeas, BUT DO NOT PUREE. KEEP LITTLE PIECES OF CHICKPEAS. This will give the fritters a more interesting texture. Scrape this into the bowl with the pureed chickpeas.


This second batch of chickpeas is not pureed. Coarsely pulsed, you want small pieces to remain in the batter, to give the fritter more texture. ©Joyce Hays, Target Health Inc.


5. In a large mixing bowl, add the flour, Cheddar, flax seeds, salt, pepper, chili flakes, turmeric, ground pistachio nuts and garlic and mix well.

All of step five has been added to this mixing bowl. ©Joyce Hays, Target Health Inc.


 6. In a separate small bowl, gently whisk eggs with beer. Pour egg mixture into flour mixture and stir until combined.

Whisking beer with the eggs. ©Joyce Hays, Target Health Inc.


 7. Now, stir in all of the chickpea mixture and also add the onion.

All of the fritter ingredients have been added to the (above) mixing bowl. The batter is ready to cook. ©Joyce Hays, Target Health Inc.


8. Heat oil (use up any left-over oil from previous cooking) in a large skillet over medium-high flame.

9. Drop about 1 Tablespoon of batter (for each chickpea fritter) into the oil and fry 6 fritters at a time until golden-brown; 2 to 3 minutes a side.

Cooking the fritters, just dropped in pan. ©Joyce Hays, Target Health Inc.


 10. When fritters are golden brown and done, remove to paper towels to drain.

Draining fritters on paper towel. ©Joyce Hays, Target Health Inc.


11. Serve hot, with the sauce on the side and some fresh lemon & lime segments (optional).

We started the meal with the chickpea fritters (chive sauce) as an appetizer with iced Pouilly-Fuisse; but they were so good, the fritters became my whole meal. Jules gives the fritters a thumbs-up, but also had mushroom deviled eggs, baked string-beans with Panko/parmesan coating, chicken, and fresh cold watermelon for dessert. ©Joyce Hays, Target Health Inc.


Fritters and sauce can be as spicy as you wish. Just adjust the seasoning ingredients, to your taste. It’s a wonderful meal when you go from spicy and delicious, to (dessert) cold and sweet. Enjoy! ©Joyce Hays, Target Health Inc.


Just spear a piece with your fork and enjoy cool, sweet watermelon for dessert. ©Joyce Hays, Target Health Inc.


It was a beautiful late Spring day, here in the Big Apple; so gratifying to end it with this cold Pouilly-Fuisse and all that followed. ©Joyce Hays, Target Health Inc.


This weekend we saw, Oslo, awarded a Tony for best play. Oslo also got a Tony for best actor, Michael Aronov. Oslo is a wonderful, thought provoking work, with just the right amount of joking and light-heartedness, interspersed throughout the play. We enjoyed it immensely and recommend that you get tickets if you can. Our only FYI, is that the acoustics at the Vivian Beaumont Theater are not the best.


This venue is great for musicals (We saw South Pacific here) but problematic for the spoken word. Nevertheless, we do think you’ll agree it’s time well spent, with lots to discuss afterwards.


From Our Table to Yours

Bon Appetit!


Practically Perfect Veggie Burger

After much trial and error, I want to share with you, a delicious veggie burger recipe.  By adding one fresh beet, health, flavor and color are well dispensed.  Tempeh is another must; it adds wonderful texture, as well as flavor.  Never have burgers disappeared so fast over one weekend.  These burgers were served over tri-color farfalla with a mushroom gravy.  What looks like mashed potatoes, to the right, is actually an easy recipe that I concocted about two years ago: steamed cauliflower mashed with chopped scallions and truffle oil.  ©Joyce Hays, Target Health Inc.



1 medium beet or two small beets: wash, peel, dice or slice

4 ounces extra-firm tofu, drained

1/2 cup Coconut oil or extra virgin olive oil

1/2 pound cremini, button or baby bella mushrooms, trimmed and sliced

Pinch kosher salt (or to your taste)

Pinch black pepper (or to your taste)

2 Pinches chili flakes (or to your taste)

1 (15-ounce) can kidney beans, drained

3/4 cup toasted (unsalted) cashews

1/3 cup panko

2 ounces Queso blanco cheese, crumbled or grated (about 1/2 cup)

2 large eggs

2 Tablespoons Kraft mayonnaise

2 scallions, sliced

4 garlic cloves, finely chopped, plus 1 more squeezed

3/4 teaspoon sweet smoked paprika

4 ounces tempeh, crumbled

1/2 cup cooked brown rice



1. Heat oven to 425 degrees.

2.  In a medium to large bowl, put the oil, salt, pepper, chili flakes, 1 squeezed garlic clove and mix together.  Set aside

3. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Then put into the bowl with oil and seasoning.

4. Line 2 rimmed baking sheets with parchment and with a slotted spoon, remove the tofu and place on one side of the baking sheet.

5. Clean mushrooms, then slice them and put into the bowl with oil.

6.With a slotted spoon, remove mushrooms and put them on the other half of the baking sheet.


Going into the oven.  ©Joyce Hays, Target Health Inc.


7. Toss the beans in the bowl of oil and seasonings, then with slotted spoon, remove the beans and put on one side of the second rimmed baking sheet.

8. Put the sliced or diced beet into the bowl of seasoned oil, then remove the beets and put on the other half of the rimmed baking sheet.


Going into the oven.  ©Joyce Hays, Target Health Inc.


9. Put both baking sheets into the oven. Roast the beans and beets until the beans start splitting. By this time, the beets should be tender. This should take about 15 minutes. Roast  the baking sheet with mushrooms and tofu until the tofu is golden.  This should take about 25 minutes. Remove sheets from oven: 1 after 15 minutes, the other after 25 minutes; then let everything cool.

10. Meanwhile, put nuts in food processor.  Pulse until coarsely ground. Next add the beans and beets and pulse.  Next the mushrooms and tofu and pulse.  At any time, when the food processor is filled, and contents have been pulsed, take a spatula and scrape all contents into a large mixing bowl.

11. Next, add to food processor the panko, cheese, eggs, mayonnaise, scallion, 4 garlic cloves, paprika, chili flakes. Pulse until ingredients are just combined. Pulse in the tempeh and rice but do not over-process. You want small chunks, not a smooth mixture. You do NOT want a smooth paste, because you want the burgers to have texture to chew down on.


One of many batches in food processor.  ©Joyce Hays, Target Health Inc.


Another batch getting pulsed.  ©Joyce Hays, Target Health Inc.


This recipe doesn’t work without a food processor.  ©Joyce Hays, Target Health Inc.


Nearly done.  ©Joyce Hays, Target Health Inc.


12. After everything has been pulsed, scrape it all into that large mixing bowl and chill in fridge, overnight.  The burgers will cook better the next day, if you have chilled them overnight.


Be sure to mix everything together very well.  Do not use electric beaters for this step of the recipe.  ©Joyce Hays, Target Health Inc.


13. When you are ready to make the burgers, divide mixture into 6 equal portions which yields large burgers.  I’ve made these many times and now prefer a slightly smaller size.  You decide the size you want and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They cook better when they start out cold.  I have never baked the burgers, but am betting they would be very good; also tasty, if grilled.

14. Cook the burgers in a skillet, over a high flame, until they are charred on both sides.  Then lower the flame and cook for about 5 to 7 minutes, over low heat.  You want these burgers to be crispy on the outside.


Before chilling overnight in fridge, the mixture should look like this, or close to it.  ©Joyce Hays, Target Health Inc.


Cooking the burgers – you want them to be crispy on the outside.  ©Joyce Hays, Target Health Inc.


15 That’s it!  Use your imagination and serve these veggie burgers any way you want.  In a bun or without.  With ketchup or with your own sauce.  For one meal, I made a mushroom gravy.  On another day, I made a yogurt garlic sauce, and served the burgers with fresh sliced tomatoes and avocados.  I haven’t tried a mustard sauce, but am thinking about doing that.


Out of the pan and onto the table.  ©Joyce Hays, Target Health Inc.


You could add a bun, onion rings, ketchup, etc.  Your choice.  ©Joyce Hays, Target Health Inc.


A delicious dinner: burgers, farfalle, mushroom gravy. mashed cauliflower with truffle oil and a crunchy garden salad.  Not to mention a delicious Shiraz.  ©Joyce Hays, Target Health Inc.


Definitely worth snacking on.  ©Joyce Hays, Target Health Inc.


We’re drinking another Henschke (Australia) Shiraz, which went well with the burgers.  ©Joyce Hays, Target Health Inc.



From Our Table to Yours

Bon Appetit!


Red Potatoes: Baked, Smashed & Topped with Garlic-y Asparagus Sauce & Rosemary Pistachio Garnish

All you need for this recipe is basically, locally-grown tender Spring asparagus and a food processor. What would we do without food processors? This dish is quick, easy and very tasty. ©Joyce Hays, Target Health Inc.


If you’re eating indoors or out, these tasty little morsels can be an easy finger food/ ©Joyce Hays, Target Health Inc.



3 cups fresh pieces of asparagus (fat ones), clean and cut, save tips

1 and 1/2 cups pine nuts (toast them first)

6 cloves fresh garlic, peeled first of course

1/3 cup freshly grated Parmesan

1 cup extra virgin olive oil

Pinch salt

Pinch black pepper

Pinch chili flakes

1 teaspoon curry powder

1 or 2 pounds mini red potatoes or medium red potatoes

Garnish: 1 cup full of toasted, then chopped pistachios & almonds, mixed with ? teaspoon dried rosemary (I bought this ready-made at Nuts.com)


Directions for Sauce

  1. In a food processor, blend together asparagus, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt, pepper, chili flakes, curry.  Put tips aside for decoration, later.


Set aside the tips for use later, as a garnish or decoration. ©Joyce Hays, Target Health Inc.


Pulse until you get a smooth green, slightly thick topping. ©Joyce Hays, Target Health Inc.


Your asparagus sauce/topping, should look like this. ©Joyce Hays, Target Health Inc.


Directions for Red Potatoes

1. Wash and oil the red potato skins, then put them on a baking sheet and bake, uncovered in oven at 375 degrees for 60 minutes.  Pinch a little to see if done.  If not put back in oven for another 10 or more minutes.  You could also use medium size red potatoes but bake longer, like 80 minutes.  And, who says you can’t use large red potatoes?  I’m using smaller sizes, simply because I think they look prettier in the serving dish and on the individual plate.

2. While potatoes are baking, heat up the asparagus sauce.  If you think it’s too thin, slowly add a teaspoon of chickpea flour, stirring while you add.

3. When potatoes are done, put a piece of parchment over the potato and push down with your hand, or the back of a coffee mug, or the back of a large wooden spoon.  You want the potato to break open.


After smashing the red potatoes, they look like this. ©Joyce Hays, Target Health Inc.


4. On a flat serving dish, arrange the smashed potatoes. Using a teaspoon, put asparagus sauce on top of each potato.  Next sprinkle some of the rosemary pistachio/almond mixture as a garnish over the asparagus sauce. You could also be creative and use the cooked asparagus tips in a decorative way on the serving dish.


Here we had two red mini potatoes per individual plate, with asparagus sauce and the pistachio garnish – with filet mignon and mushroom/marsala sauce.  ©Joyce Hays, Target Health Inc.


This is the medium size red potato at another meal, with asparagus tip as garnish.  ©Joyce Hays, Target Health Inc.


Medium size red potatoes, with asparagus tip plus chopped pistachios & almonds for garnish.  ©Joyce Hays, Target Health Inc.


Here is the delicious pistachio nut garnish used on the asparagus potatoes. ©Joyce Hays, Target Health Inc.


Simple lunch of baked salmon with ginger, plus the asparagus potatoes. ©Joyce Hays, Target Health Inc.


Another simple tasty lunch: red cabbage salad with goat cheese & dates  –  and the asparagus potatoes. ©Joyce Hays, Target Health Inc.


Both chilled white wines, above, went well with these Smashed Potatoes with Asparagus Sauce, sprinkled with rosemary pistachio chopped nuts. ©Joyce Hays, Target Health Inc.



From Our Table to Yours

Bon Appetit!


Asparagus Baked with Goat Cheese, Dill, Flax, Sherry & Gruyere

This asparagus dish is delicious on its own or with fish and/or seafood. Take note that I’m not including a recipe for crust, because I wanted to keep the calories down.  However, feel free to use your favorite crust recipe and/or buy a frozen crust from your local market. ©Joyce Hays, Target Health Inc.





1 red onion, sliced. Use 2 if you want to bake onion circles on top

2 scallion stalks, well chopped

8 fresh garlic cloves, sliced

2 Tablespoons cream sherry

1 Tablespoon chickpea flour

Pinch salt

Pinch black pepper

Pinch chili flakes

1 teaspoon curry powder

1 teaspoon flax seeds

3 Tablespoons, fresh dill, chopped very fine

1 pound asparagus, trimmed, cut into 2-inch pieces, stalks and tips kept separate

2 teaspoons extra-virgin olive oil

4 large eggs, room temperature

1 cup coconut cream or coconut milk

4 ounces Gruyere cheese, grated

4 ounces creamy fresh goat cheese, crumbled into large pieces


Use the thick asparagus, rather than the pencil thin variety. Use fresh dill rather than dried dill in a bottle. ©Joyce Hays, Target Health Inc.



1. Be sure to clean the asparagus well, under cold running water, so that you get all of the sand and/or grit off each stalk. The first time I bought Spring asparagus, this year, I was not careful to do this. Nothing ruins a recipe more than having your teeth grind down on sand.

2. Do all your cleaning, cutting, slicing, chopping, etc. If using the 2nd red onion, slice it into medium thick rings and set aside in coconut or extra virgin olive oil


Chopping onion, scallion, garlic. ©Joyce Hays, Target Health Inc.



3. Use a frying pan with coconut oil. Add asparagus stalks (not tips), onion, scallion, garlic, all herbs & all seasoning and cook until the asparagus is crisp-tender, about 2 minutes. Just before you transfer the contents of this pan, add the white wine and stir in, so everything is well combined. Now, put in a bowl or a plate and let everything cool. Set aside.


Be sure to remove tips from each asparagus stalk. You want to decorate the top of the dish with slices of red onion and the tips. ©Joyce Hays, Target Health Inc.



4. Add asparagus tips to the pan with coconut oil and cook 30 seconds. Put the asparagus tips into a bowl and toss with extra virgin olive oil. Set aside.


Use the tips for decoration. ©Joyce Hays, Target Health Inc.



5. Transfer asparagus stalks and everything, (not tips) to a food processor or blender. If food processor is small, do this slowly, removing each batch, to a deep baking dish, then add another batch to be pulsed. Add eggs, cream, flour, goat cheese, salt to food processor or blender and puree until very smooth. Pulse each batch until it’s pureed and very smooth. Pour each batch of puree into the oiled deep baking dish.


If you have a small food processor, pulse until smooth, in batches. Wait to use food processor, until the cooked ingredients have cooled down. ©Joyce Hays, Target Health Inc.


Scrape all of the blended ingredients, out of the food processor and into an oiled baking dish. ©Joyce Hays, Target Health Inc.



6. Preheat oven to 350 degrees

7. Sprinkle the top with the grated Gruyere and top the cheese with red onion rings and asparagus tips. Bake about 40 minutes, until edges of custard are puffed, the top is golden brown, and the center is set. If the top is golden brown but the center is not set, make a tent of foil, to prevent browning too much, but still baking until the center is set. Let cool on a wire rack 15 minutes before serving.


About to go into oven. ©Joyce Hays, Target Health Inc.


With a nice baking dish, your whole (or part) meal can go from oven to table. ©Joyce Hays, Target Health Inc.


Everyone wants second helpings. ©Joyce Hays, Target Health Inc.


Once again, Louis Jadot, well chilled, Pouilly-Fuisse worked well with the asparagus recipe. ©Joyce Hays, Target Health Inc.



We had a quiet weekend, with Jules overcoming jet lag. I don’t know how he does it. First back and forth to meetings in Iceland; followed by a week at our NY headquarters, then week long meetings in Israel.


We did go to the theater once, at Signature Theater on 42nd Street, where we are patrons. The play by Suzan-Lori Parks, is: Venus, based on the true story of Sarah Baartman, born in South Africa in the 1700s and brought to Europe when she was around 20 years old. Jules liked this play, I did not. I’m sharing the below information because I preferred learning about this well known African woman, by reading and viewing a documentary. I do understand why an African American playwright, would want to present the story of Sarah Baartman. Suzan-Lori Parks won a Pulitzer Prize for Drama in 2002. Her list of other awards and honors is long. She received Phi Beta Kappa at Mount Holyoke College. This is the second play by Parks, that we’ve seen.


click here to read more


click here for a documentary about Sarah Baartman


Suzan-Lori Parks

Photo credit: By I, DerSchwabel, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=2523613



From Our Table to Yours

Bon Appetit!


Asparagus Ribbon Salad with Lemon, Parmesan & Pine Nuts

I think a well known Manhattan restaurant was the first to introduce ribbon salads; it was either, Union Square Cafe or Gramercy Tavern, I’m not completely sure, but it certainly is a sign of Spring when local asparagus turned into ribbons, start to show up on tables and menus. Let me share my adapted version with you. ©Joyce Hays, Target Health Inc.





2/3 cup pine nuts, toasted, plus extra (toasted) for garnish

1 pound fresh, (organic) locally grown fat asparagus, rinsed

1 lemon, halved

1.5 Tablespoons fresh lemon juice

Zest of 1/2 lemon

Lemon circles, for garnish

2.5 Tablespoons extra virgin olive oil

1 or 2 fresh garlic clove, juiced (squeezed)

1 Tablespoon fresh chives, minced

Pinch turmeric (that comes with black pepper, already mixed in)

Pinch black mustard seeds, toasted

Pinch chili flakes

Pinch, black pepper

1 cup freshly grated Parmesan


When I think of Spring, from a cooking perspective, I always think of fresh shoots of asparagus, coming up through mulched garden soil. Since, they’re grown everywhere, buy your fresh ingredients, grown locally . ©Joyce Hays, Target Health Inc.





1. Rinse the chives, then chop and set aside.


Chopping chives. ©Joyce Hays, Target Health Inc.



2. Toast the pine nuts and the black mustard seeds together. Keep your eye on them and stir constantly so they don’t burn. You’ll have to do them over if they burn. Set aside


Toast the pine nuts and black mustard seeds together; then set aside. ©Joyce Hays, Target Health Inc.



3. Rinse the asparagus, then make the asparagus ribbons

4. To shave the asparagus lay a stalk flat on a cutting board, holding it at the base. Usually, with asparagus recipes, you snap off the tough bottom, that are too tough to eat. In this recipe, don’t snap them off, so you have something to hold onto when you make the asparagus ribbons.

5. Gripping the base, at about where the pale base turns green, use a vegetable peeler to shave the stalk in long, even strips all the way through the tip. Be sure to peel the asparagus ribbon, all the way to the end of the tip. Some of your ribbons will have part or all of the tip and others won’t. That’s okay. The end result will be a lovely variety of ribbons.

6. The best peeler to use, is the Y-shape one. Peel again until you’re about half way through the stalk, then turn over and peel the other side. When you reach the point that the peeler will no longer shave the spear, rest the spear on top of a wooden spoon (or wooden spatula) with a flat handle, to elevate the spear and take the last two or three strips. Peel all of the asparagus spears, like this.


Nice to be able to look out your kitchen window onto a garden or a backyard. However, I’m satisfied looking out onto our block with many trees, and over-looking a little church that fills the air with music – choir rehearsal. With my window open or closed, the lovely sound has a calming effect. ©Joyce Hays, Target Health Inc.


This is the Y-shape peeler you should use. I got this either at Williams-Sonoma or Amazon. ©Joyce Hays, Target Health Inc.



7. Combine asparagus shavings, toasted pine nuts and toasted black mustard seeds, in a large salad (serving) bowl, and toss gently. Save some of the nuts for garnish.


8. In a small bowl, place the minced chives and the garlic juice in the bottom of the bowl and cover with olive oil. Add lemon juice, zest, turmeric and pinch chili flakes, and whisk until smooth.


Easy dressing to make. ©Joyce Hays, Target Health Inc.



9. Pour this dressing over the asparagus mixture and toss gently with salad servers, to lightly coat all of the asparagus ribbons. Toss gently. Taste and adjust seasoning, if needed.


Last toss; about to bring to table. ©Joyce Hays, Target Health Inc.



10. Finally, sprinkle the salad with the freshly grated parmesan, a few extra (toasted) pine nuts and toss. Place the lemon circles around the bowl for decoration, or on individual plates. Serve immediately.


Easy to make and delicious! ©Joyce Hays, Target Health Inc.


This is a healthy, truly flavorful salad. With some excellent bread and an icy white wine (or not), you really have enough for a summer lunch and or dinner. ©Joyce Hays, Target Health Inc.


Two of the seven theater clubs we support (RoundAbout Theater and Manhattan Theater Club), started years ago with very little financing. They struggled on, in various off Broadway locations, for many years, until today each owns several Broadway theaters and, each has been nominated for many Tony Awards. Last week, at RoundAbout’s American Airlines Theater, we saw some great theater in Arthur Miller’s, The Price. The surprise of the year, is the emergence of Danny DeVito, giving a great memorable performance, not to be missed. His beautifully created character will knock your socks off. Although, he’s made a name for himself on the screen and in other entertainment ventures, he belongs on the stage in live theater. He is a gem! Run to see this show before it closes. It has a limited engagement.


Danny DeVito in 2013; Born, Daniel Michael DeVito Jr, November 17, 1944 (ago 72)


Photo credit: Gage Skidmore [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons – File:Danny DeVito by Gage Skidmore 3.jpg, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=50628181


Serve your favorite, well chilled white wine with the asparagus ribbon salad. This Pouilly-Fuisse was perfect. ©Joyce Hays, Target Health Inc.


From Our Table to Yours

Bon Appetit!


Date Cookies Made with Three Healthy Ingredients

I’m experimenting by using dates instead of sugar, in recipes. It all started when our LA son, Alex, would visit and have his coffee with a couple of dates. He was right. This is a delicious combo. Take a bite of date, then a sip of coffee – lovely. So, then I wondered if a date cookie would also go well with a cup of coffee and began testing, plain date cookies, plus adding other ingredients, which all ends up, sharing this recipe with you. ©Joyce Hays, Target Health Inc.




1 cup almond flour

8 dates (pits removed)

1/4 tsp. vanilla extract


This is the easiest cookie recipe on the Planet. You can stick to the three ingredients, given, or you can add 1 additional ingredient from the following list: 1 heaping Tablespoon peanut butter (any brand you want, with or without peanuts); 1 and ? heaping Tablespoon shredded coconut (use the half for garnish); 1 and 1/2 Tablespoons white chocolate chips (use the half for garnishing); 1 and 1/2 Tablespoons plain walnuts (use the half for garnish) ©Joyce Hays, Target Health Inc.





1. Do any chopping, slivering, cutting, toasting, you need to do.


Chopping some garnishes at the same time: walnuts in one corner and white chocolate in the other. ©Joyce Hays, Target Health Inc.


Toasting pine nuts for top of cookies using peanut butter. You can toast plain peanuts also. Don’t need to use any nuts that come with salt. ©Joyce Hays, Target Health Inc.



2. Put parchment paper on a cookie sheet

3. Preheat oven to 350 degrees

4. Place all ingredients in a high speed blender, or food processor and blend until a dough like consistency is formed. If the dough is not sticky enough, keep blending until it sticks together.


Dates in food processor, next vanilla extract, then almond flour. Only pulse these three. Don’t add peanut butter or coconut, walnuts, white chocolate, etc. into the food processor. Add that fourth ingredient, later. ©Joyce Hays, Target Health Inc.



5. With a spatula, remove all the dough and put into a bowl. Now is the time to add your choice of a fourth ingredient, if you want. White chocolate chips are better added now, so they don’t get ground down too much. You control the size of the fourth ingredient, like walnuts and coconut, much better, if it’s added after the first three ingredients are pulsed in the food processor, and scraped in a mixing bowl. Feel free to experiment with that fourth ingredient. I tried banana but it didn’t work out too well.


The three contents of the food processor, were scraped into this bowl. ©Joyce Hays, Target Health Inc.


Here, 1 big Tablespoon of peanut butter is being added to the dough. It will get mixed until it’s completely combined with the other ingredients. ©Joyce Hays, Target Health Inc.


Here’s the peanut butter, now well incorporated into the dough. ©Joyce Hays, Target Health Inc.



6. Divide the dough into six pieces. Squeeze each portion in your hand, and roll into a ball.


In your hand, roll 1/6 of the dough into a ball. Then flatten it out. Make the rim of the cookie smooth, while it’s in your hand. Just push down a little, all around the rim, so there are no jagged edges. ©Joyce Hays, Target Health Inc.



7. In your hands, flatten each ball into a cookie shape and smooth the outer rim, as well.

8. Place cookies on the baking sheet, with parchment, and bake for 10 minutes, for a warm, just out of the oven cookie.


The walnut date cookies came out warm and delicious. ©Joyce Hays, Target Health Inc.


These are the white chocolate date cookies; they go fast! ©Joyce Hays, Target Health Inc.


All of the flavors are good, but these peanut butter date cookies are my favorites; One with a cup of coffee gives morning pleasure. ©Joyce Hays, Target Health Inc.


When Jules went to a conference in Iceland, last week, he took a whole container of the coconut date version, with him. ©Joyce Hays, Target Health Inc.


Mother’s Day flowers from our daughter, plus some icy Bellinis. Not bad, eh? ©Joyce Hays, Target Health Inc.


Hope everyone had a special Mother’s Day. It’s been a (welcome) cool Spring, here in the Big Apple.



From Our Table to Yours

Bon Appetit!


K A L E  C A E S A R !!!

This is one of the most delicious salads on the planet, whether you make it with romaine or with kale. I’ve been making Caesar salad for years and if I do say so, myself, my recipe is one of the best. Take it from me, there is no bottled Caesar dressing, that can equal the one you make yourself. Also, for some reason, some restaurants stopped using anchovies and even eliminated garlic. Without these two ingredients (and all of the others, too) you may have some kind of salad, don’t know what you would call it; but it ain’t Caesar. ©Joyce Hays, Target Health Inc.


Get all of the ingredients together in one place. Use fresh! Fresh garlic is better than garlic powder. Fresh lemon is better than bottled. Freshly grated parmesan is better than bought and freshly baked croutons taste much better than store bought. ©Joyce Hays, Target Health Inc.





The Dressing


3 anchovy fillets packed in oil, drained

4 fresh garlic cloves

Pinch Kosher salt

1 large egg yolk (boil egg for 1 minute and not longer)

Zest of 1/2 fresh lemon

2 Tablespoons fresh lemon juice, plus more (to your taste)

3/4 teaspoon Dijon mustard

2 Tablespoons excellent olive oil

2 Tablespoons canola oil

6 Tablespoons finely grated FRESH Parmesan

Pinch black pepper

Worchester sauce (one drop)


The Croutons


1 cup torn 1″ (bite-size) pieces old bread, with crusts

1 Garlic clove, squeezed

2 teaspoons olive oil


The Kale


1 large head of kale, leaves separated, washed three times, dried with paper towel. Then leaves torn by hand, put into a bowl and set aside.


Even though the plastic bag may say, pre-washed, I always rinse any leafy veggie under cold water, two or three times. Here’s the kale a dark beautiful green – has lots of healthy magnesium; just what you want for good health. I would say, that I tore the leaves too much; better a little larger. ©Joyce Hays, Target Health Inc.



The Cheese


1 cup FRESHLY GRATED Parmesan, grate it yourself & leave extra on the dining table, so more can be added after serving. Although, you can buy pre-grated parmesan, it’s quite bland compared with the cheese you grate yourself, freshly grated for each recipe.




The Croutons, certainly, can be made the day before. Otherwise, make them first, before you make the dressing. Can you buy packaged croutons? Of course, but try to make them yourself. The flavor is so much better. If you’re going to make a really great Caesar salad, you might as well make great tasting croutons. There is simply no comparison! Once you taste the richness of your own croutons, you’ll never buy them again. They’re not a peripheral ingredient, they make the salad better. That’s why they’re in the recipe.


1. Preheat oven to 375 degrees.

2. In a medium bowl, add the 2 teaspoons olive oil and the squeezed juice of one fresh garlic clove. Stir

3. Tear or cut any left-over bread, you have, into (1 inch) bite size pieces, enough for 1 cup (press the bread down a bit, in the measuring cup). Then put the pieces of bread, into the bowl with oil/garlic. My favorite bread for croutons is day old (or older) sour dough bread.

4. Now, toss the bread pieces or cubes and be sure that the bread cubes are all covered (as much as possible) with the oil mixture. Let them sit for a while to absorb the oil, like 30 to 60 minutes. Stir them around every once in a while

5. Arrange croutons on a baking sheet or large pan and bake, tossing occasionally, until golden, 10-15 minutes. Watch them carefully. Just a little too long in the oven, and they will burn and won’t be useable for the salad. When golden, remove from oven and set aside to cool.


Croutons are about to go into the oven. You can see that some pieces have more oil than others. Doesn’t matter. Once added to the salad, dressing will rub onto the croutons and they’ll be delicious. ©Joyce Hays, Target Health Inc.


Out of the oven, crisp, crunchy and delicious; ready to be added to the salad. These are a hundred times better than store-bought. ©Joyce Hays, Target Health Inc.



The Dressing


1. Use a large wood salad bowl and make the dressing in the bottom of this bowl.

2. Boil one large egg for one minute and remove from heat after 1 minute. Immediately run the egg under cold water. Then carefully crack it open, so as not to break the yolk. You have to separate the yolk from the egg white and use only the yolk in this recipe. Separate and put the yolk into a small container, ready to use in the dressing. This is a precaution worth taking, to prevent salmonella. Never use a completely raw egg.


You’ve got to boil the one egg, for 1 minute and not longer. This is a short cautionary step, so as not to get salmonella. ©Joyce Hays, Target Health Inc.



3. Now, mash all the garlic and anchovies, right in the wood salad bowl, with a fork. Evenly mash, so you get a smooth paste.


Starting to mash the garlic and anchovies in our wooden salad bowl. This wooden bowl is devoted to Caesar salad, only. By doing this, over time, the garlic and oil season the wood. In Santa Fe, at one of our favorite restaurants, we ran into a chef who did the same thing, tableside. Used a favorite wood salad bowl for Caesar salad only. Four Seasons restaurant always had same bowl for their Caesar Salads, made tableside. This beautiful space with unequaled delicacies, was where Target Health Inc. held the first-second-third and fourth annual Holiday Parties. In the first few years, our numbers were small but our goals were not; Four Seasons fulfilled our needs nicely. That great restaurant is gone now, but not forgotten. ©Joyce Hays, Target Health Inc.



4. Next, with a small whisk, add the egg yolk and whisk it into the garlic/anchovy paste; or continue to use the fork.

5. Now, add the lemon zest, 2 Tablespoons of fresh lemon juice and whisk; then add the mustard and 1 drop of Worchester sauce, whisk again

6. Next, add the extra virgin olive oil and whisk it into the dressing.

7. Add the canola oil drop by drop, while you whisk it into the dressing.

8. Finally, add the freshly grated parmesan and black pepper (to your taste). Taste to see if the dressing needs more of anything (to your taste). With the anchovies, you may decide not to use any salt. You might want more lemon juice. This is the time to taste and decide. I don’t think you need salt, since the anchovies are salty enough.

9. Whisk the dressing so it’s thick and glossy.


Freshly grated parmesan means doing it yourself. There’s no substitute. Buying a container that reads “freshly grated“ simply is NOT. After a while, you’ll see, there’s something satisfying about doing it yourself. ©Joyce Hays, Target Health Inc.


Make the dressing completely in the bottom of your salad bowl. Then add the kale leaves. ©Joyce Hays, Target Health Inc.



10. If you want, you can make the dressing 1 day ahead; however, I think serving right after making the dressing is the very best way to make Caesar salad.

11. Just before serving, add the croutons and toss. Then add additional freshly grated parmesan and serve.


Add the freshly baked croutons to the kale, with dressing underneath. Now, it’s time to toss. ©Joyce Hays, Target Health Inc.


I always add to the table, a dish with extra, freshly grated parmesan, just in case I didn’t use enough in the dressing. ©Joyce Hays, Target Health Inc.


Tossing the salad. Just about to serve it. Will add more parmesan in a minute. ©Joyce Hays, Target Health Inc.


The proof is in the eating. ©Joyce Hays, Target Health Inc.


We’re trying a super-Tuscan wine, Tignanello – which is a blend of 80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc, from the highly regarded Antinori Estate of fine wines. Scroll down to read more about the history of this wine, worth trying, if you haven’t already. ©Joyce Hays, Target Health Inc.


We started our meal with glasses of full bodied Tignanello, a blend with complex aromas and a long finish, worth paying attention to. Then the Caesar salad, which if made correctly, makes a bold statement to your taste buds. We thought that a white wine, would not push back enough and that this red would be the best to accompany the Caesar. This particular recipe is so-o good, that I made it my whole meal with seconds and thirds. Jules likes more than one dish at dinner, so I created another meatless recipe, experimenting with him for the first time. I call it a Mushroom Medley with Marsala; served with a nice chewy twisted pasta called, Gemelli. I would say that New Yorkers (following the lead of California) are now trending toward more and more meatless meals.

I took a chance that the richness of the mushrooms would combine well with the Tignanello wine, and the two were made for each other. This whole meal was simple but beyond delicious. Call us OCDers, but for the thousandth time, we had our yummy lo-cal jello cake for dessert, slathered with cool whip.


BTW, just to go back to the Caesar: I never promised you a low-cal salad. Sorry 

At Manhattan’s Signature Theater, where THI is a Patron, saw a new play by one of New York’s young talented playwrights, Annie Baker, called Antipodes, which for me, echoed Samuel Beckett. A year ago, we saw Annie Baker’s The Flick, which won that year’s Pulitzer prize. The Flick ran for three hours, but with excellent theater, time is never an issue and we loved this play. Antipodes, is a mind bender and an allegory (in my opinion) and I love art, like this, that compels you to cogitate more than you might do, otherwise. We’ve also seen Annie Baker’s play, John, with a surprise ending. Keep a lookout for the keen talent of Annie Baker, often working with young, equally talented NYC director, Sam Gold.


More about Tuscan wines from the Antinori Estate:

Gemelli Pasta


Giovanni di Piero Antinori joined the Florentine Guild of Vintners in 1385, beginning an oenological legacy that has lasted over 26 generations. Throughout the company’s history, it has remained family-owned and operated. Today, Marchese Piero Antinori directs the long-lived family vision, and his three daughters participate in various activities with the firm.

Famed wine consultant Giacomo Tachis began his celebrated tenure with Antinori in 1961, a year that witnessed the inception of new vinification techniques (controlled temperatures, aging in bottle, and barrels comprising a range of types and styles) and the beginning of a revisionist period in the concept of Chianti (which was later actualized in various methods utilized to maximize extraction and aroma). This dynamic period of experimentation continued over the course of several years, with some of the pivotal initiatives including the use of maloactic fermentation for red wines, aging in barrique, and planting of several non-indigenous varietals.

The most tangible and compelling evocation of these progressive efforts, of course, is captured in Antinori’s extensive portfolio, which features some of Italy’s most revered and sought-after bottlings.

Piero Antinori desired not to recreate a Bordeaux-style claret, but rather, to convey the versatility and finesse of the noble Sangiovese.

Drawing upon the consummate skill of Giacomo Tachis, Antinori realized his conception in the form of the second official Super-Tuscan – Tignanello – debuting in 1971 as a blend of 80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc. While second in the Super-Tuscan timeline, its conception entailed several inaugural efforts: It was the first modern wine of Chianti to contain a nontraditional grape – Cabernet Sauvignon – while omitting white grapes, and the premiere wine to be aged in small barrels.


From Our Table to Yours


Bon Appetit!


Homage to Spinach: 1 Spinach Pie

Besides being delicious, this is a wonderfully versatile dish because it’s good warm or cold; indoors or outside; dinner, brunch, snack. ©Joyce Hays, Target Health Inc.


This recipe turned out so well, we have it about twice every month. ©Joyce Hays, Target Health Inc.





2.5 lbs. spinach, chopped (you can substitute frozen; thaw it well)

1/4 cup olive oil

4 large onions, diced

2 bunches scallions (use white and (tender only) green part

6 fresh garlic cloves, sliced

1/2 cup parsley, chopped

1/2 cup fresh dill, chopped

1/2 cup fresh cilantro, chopped

1/4 tsp. ground nutmeg (buy the whole nutmeg and freshly grate it)

Pinch black pepper or to taste

Pinch chili flakes

1/2 lb. feta cheese, crumbled

4 eggs, lightly beaten

1/2 lb. ricotta or cottage cheese




1. Preheat oven to 350 degrees

2. Wash and drain the chopped spinach at least 3 times, to be sure you get all of the sand and grit out. Nothing ruins a spinach recipe more, than biting down on sand. The last time this happened, I had to throw the whole baked dish, out, after serving it. If using frozen spinach, thaw completely and squeeze out excess water. Spinach should be dry.


This is the third washing, and now draining. It ruins all of your efforts, if the final result ends up with chewing on sand or grit. ©Joyce Hays, Target Health Inc.



3. Chop everything that needs chopping or slicing.


Chopping everything on the same cutting board. ©Joyce Hays, Target Health Inc .



4. Heat the olive oil in a large pan. Saute the onions, garlic and scallions until tender.

5. Add the spinach, parsley, and dill and cook for 5 to 10 minutes until the spinach is wilted and heated through. Add the nutmeg and season with salt and pepper.

6. If using frozen spinach, you will want to cook until excess moisture evaporates. Spinach mixture should be on the dry side.


Sautee the onion, garlic, scallion. ©Joyce Hays, Target Health Inc.


To the onion/garlic mix add all the chopped spinach, all the herbs, all the seasoning and cook stirring occasionally, for 5 to 10 minutes. ©Joyce Hays, Target Health Inc.



7. Remove from heat and set the spinach aside to cool.


8. In a large mixing bowl, combine the feta cheese, eggs, and ricotta cheese. Add the cooled spinach mixture and mix until combined.

To the eggs, I added the feta and ricotta. ©Joyce Hays, Target Health Inc.


After the cooked spinach mixture has cooled way down, add it to the egg/ricotta bowl and combine well. ©Joyce Hays, Target Health Inc.



9. Oil a deep bake dish, with 1 teaspoon of olive oil, and pour the spinach mixture in. Use a spatula to scrape all the spinach out of the mixing bowl.


Entire spinach mixture is poured from the bowl into an oiled baking dish. Try to use a baking dish that also goes from oven to table. ©Joyce Hays, Target Health Inc.



10. Bake the spinach pie section for 40 minutes, then remove from oven to cool for about 10 minutes.


Spinach mixture has been baked and just out of the oven. Now it will cool down for about 10 minutes. ©Joyce Hays, Target Health Inc.



11. While the spinach is baking, make the topping.


Topping Ingredients


4 eggs, beaten

1.5 cups plain Greek yogurt (FAGE)

Pinch salt

Pinch black pepper

Pinch paprika

1 cup creamy goat cheese or freshly grated kashkaval cheese, which I get from FreshDirect



Topping Directions


1. Add all of the above ingredients to a bowl and whisk with a fork or whisk tool.


Whisking the topping mixture with a fork (couldn’t find my whisk), until it’s nice and smooth. ©Joyce Hays, Target Health Inc.



2. After the spinach pie has been baked and has cooled down, with a spatula, scrape all of the topping from the bowl, pouring it onto the spinach pie. Do this slowly.

3. Smooth the topping so it’s evenly distributed over the spinach.

4. Bake in the same 350 degree oven for approximately 20 minutes. Keep your eye on the oven to be sure the topping doesn’t burn.

5. Serve nice and warm


Smells so-o good! ©Joyce Hays, Target Health Inc.


Third helping. ©Joyce Hays, Target Health Inc.


This spinach pie goes fast. ©Joyce Hays, Target Health Inc.

Homage to Spinach 2: Spinach Salad with Tomatoes, Avocado, Goat Cheese, Strawberries, Flax

Tasty, easy, healthy; make this one of your favorite salads, this summer. ©Joyce Hays, Target Health Inc.


This summer, we’re going to be eating fresh salads, loaded with super healthy ingredients, as the main dish, along with chilled wines. Fresh fruit and sugar-free jello cake for dessert. ©Joyce Hays, Target Health Inc.





1 box baby spinach, washed twice or three times, then dried on paper towel

2 or 3 plum tomatoes

1 avocado, cut in pieces

1 container creamy goat cheese, cut in pieces

4 sweet strawberries, cut in half or 1.5 cup of fresh watermelon pieces

1 cup of toasted flax seeds, or use some of the flax crackers and crush them into crumbs

1/4 cup fresh basil, chopped fine

1/4 cup fresh dill, chopped fine


Flax seeds are in the top 10 to 15 list of healthy foods to include in a regular diet. Keep a large jar out on your kitchen counter and simply throw a handful into nearly everything you make. ©Joyce Hays, Target Health Inc.


Using more flax seeds on everything, now. ©Joyce Hays, Target Health Inc.




Make a simple dressing with:

walnut oil (not olive oil)

zest of 1 lemon

fresh lemon juice

4 garlic cloves squeezed

Pinch chili flakes


We had spinach pie with the spinach salad and fresh mango for dessert. Did not seem redundant at all. ©Joyce Hays, Target Health Inc.


Imagine living on an island with this sweet fruit growing everywhere. I’m going to try to create some mango desserts this summer. ©Joyce Hays, Target Health Inc.

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