An outdoor DEFINE yoga class given by Henry and myself at the DEFINE foods chefs demo table, it was great way to spend the first day of Fall in Houston last Sunday: at the Urban Harvest Farmers Market! In case you missed us that day check out my recipe below. Gundermann Acres has the freshest local purple basil and figs at the market right now.  Combined with local greens, lentils, quinoa and a superfood tahini dressing that you will want to eat with a spoon, this recipe is just an example of how easy great dishes can come together by simply using local, organic and fresh ingredients, with natural staple pantry items. The lentils, quinoa and the dressing can all be made in advance which really made this salad an easy throw-together meal.

Figs are rich in fiber, potassium and a fruit source of calcium. I added one of my favorite sea vegetables, dulse, which has a nice chewy, salty bite. It is high in calcium, known for its abundance of vitamins (B6, B12, C, E and A), is rich in potassium, iron, magnesium, zinc and also a very good source of dietary fiber, protein and helps aid in the process of digestion… Phew, one major superfood, if you will! Gomasio is a condiment made from toasting sesame seeds with nori and adds a nutty flavor to dishes. The hemp oil is a rich source Omega-3’s and Vitamin E, and with a plant protein punch from lentils and quinoa., you’ve got yourself a power salad.  You can find these beneficial ingredients in most international aisles of your grocery store.

See our photo album from the day’s events HERE and we hope to see you in the DEFINE foods kitchen for our next workshop on Saturday, October 26th.  I will be leading a tour of the Urban Harvest Farmer’s Market and introducing you to my favorite vendors, focusing on the bounty of Fall produce Houston has to offer. Afterwards, we’ll meet back in the kitchen to put the produce to practice. Learn how your daily meals can keep you grounded this season by incorporating the freshest food the Fall season has to offer. Sign up today!



Fig, Lentil + Purple Basil Power Salad


Yield: 4

Prep Time: 20 minutes



2 Tbsp tahini

2 tsp Bragg’s Liquid Aminos

Juice from 1 lemon

1 tsp agave

2 Tbsp extra virgin olive oil

2 Tbsp organic hempseed oil

2- 4 Tbsp water

4 cups mixed heirloom lettuces, torn into bite-sized pieces

¼ cup micro arugula

¼ cup purple basil, stemmed and torn into small pieces

2-3 fresh market figs, quartered

¼ cup cooked lentils

¼ cup cooked quinoa

Handful dulse, torn into pieces

2 Tbsp Gomasio, or toasted sesame seeds



To make the dressing, whisk together the tahini, aminos, lemon juice and agave. Slowly whisk in the oils until emulsified. Add water 1 Tbsp at a time until you reach desired thinness.


In a large bowl, toss the remaining ingredients together with some of the dressing. Serve right away.