Saturday, July 22, 2017

I'm Bulletproof......are you?

Living the Bulletproof life means:  consuming a lot of protein (all types), good fats (I love avocados and ghee and high quality MCT oil/coconut based products) and of course vegetables.   It means being on top of my game by consuming nutrient dense foods.  I love to juice in the morning (ginger, lemon, fennel, turmeric).   I have a great juicing machine.  Then I take that extracted juice, put it in my VitaMix with whole greens (spinach, chard)  ginger, turmeric, a small amount of fresh fruit AND high quality protein powder, freshly ground flax and chia seeds, etc.  That's how my morning begins.  Then I have eggs or oatmeal with more greens (ie. steamed chard with a poached egg on top, yum).  I'm energized to be sure.
this is commercial juice shots, I usually make my own

Friday, May 12, 2017

Salad Slaw lunch

Here's a salad to make with all that fresh green produce in your refrigerator.  It's a powerhouse plant based protein salad that will satisfy and fill you up for lunch or serve as a first course salad at dinnertime.



Several stalks of baby broccoli, stems and florets coarsely chopped
1 handful of baby spinach, chopped into 1/2 strips
1 small handful of red or green fresh cabbage, shredded
1 small handful coarsely shredded romaine or other lettuce
1 small fennel bulb, finely sliced or shredded
1 tablespoon hemp hearts
1 tablespoon avocado oil
2 teaspoons lemon juice
1 teaspoon ACV
just a dash of good salt and pepper
1/2 peeled avocado, cut into 1/2 pieces

alternate/optional ingredients:  1 tablespoon grated parmesan cheese or nutritional yeast (hey, it's tasty, sort of like parmesan cheese but way way healthy).

First, steam the broccoli very gently (just 3 minutes over steaming/boiling water will do the trick if you are using broccolini - use the stems too and all those little leaves on the stems).  It's all good!!
Put the broccolini in the freezer for 2 minutes to stop the cooking process.  You want the broccolini to  be al dente and cool before you toss it in the salad.

In the meantime, put all ingredients except avocado into a large bowl in the order listed adding the broccolini too.  Toss everything well, dish up and put avocado on top.  Enjoy.

Serves 2 for lunch, or 4 as a dinner salad


Sunday, March 26, 2017

Green is my favorite color TO EAT

Today I went to my local Farmers Market and found amazing green veggies.....hey, it's Spring so there's bound to be many green veggies available at the Farmers Market.  I buy and eat organic: red swiss chard, dandelion greens, purple kale, spinach, baby boy chop, brussels sprouts, parsley, avocados.  I love all this wonderful greenery and I believe (in addition to loving the way it all tastes), it keeps me healthy, happy, (hormonal balance) and energized.

Wednesday, July 27, 2016

Do you love artichokes?

Remember the days when we use to dip our artichoke leaves into butter or mayo.  OMG...... so not necessary.  Why not enjoy the authentic taste of the beautiful artichoke as it is!     Here's how I prepare them in summer.  First, using a kitchen scissors, I trim off the thorny stickers (the tips of the leaves), then using a very sharp knife I cut them in half from tip to bottom (heart) making sure to cut in half through the stem too (if there is a stem). Then I place them in a steamer pot with 3-4 inches of water, bring to a boil, then steam for approx 35-40 minutes.  I remove them from the pot when they are still a slight bit firm, (just slightly softened). (I test by sticking a toothpick into the heart).   Let rest a few minutes, then I remove the inner fibers.  I do this with a serrated grapefruit spoon or a knife or even a standard vegetable peeler making it easy to dig out those fibers with the right tool, yes!  Then I fire up my grill to high.  I brush the cut side/the flat part of each artichoke with EVOO, then I put it on the grill, turning grill down to medium-high.  I grill for about 3-5 minutes then I flip the chokes over (noticing the beautiful grill marks) and grill a few more minutes.  Voila!  grilled artichokes!  For those of you who love garlic you can press 1-2 cloves into a bowl, add a few teaspoons of EVOO, a touch of salt, then whisk well and use that to baste your chokes before grilling.  (do not use chopped garlic.....it will burn.)  (use pressed  garlic mixed into the oil.)

Thursday, March 31, 2016

Nutritious Broth

This morning I am making a big pot of  "Magic Mineral Broth," following the infamous Rebecca Katzs' recipe.  The ingredients are very fresh, nutrient dense, vibrant colored veggies.  Good for the immune system and oh so healing, not to mention soothingly delicious. Since I love to wash and chop veggies, and now have my huge soup pot on the stovetop, I'm enjoying the wonderful aroma as it simmers.   http://www.rebeccakatz.com/magic-mineral-broth


Friday, October 30, 2015

Fruit - have mostly berries



Mixed fruit: raspberries, blackberries, 1/2 an apple and 1/2 a banana

Thursday, July 2, 2015


This beautiful oregano plant grows on my balcony. Because it grows so fast and full I have to trim it often.  I use the fresh oregano leaves in everything from salads to omelets to tomato based sauces and soups.  My favorite thing:  finely chop the leaves and incorporate into an "oregano vinaigrette" of which I toss over fresh organic spinach or romaine, cucumbers, tomatoes and a little red onion.  Ahh,  the perfect greek style salad, served on a chilled plate!

Thursday, November 6, 2014

It's so easy to grow sunflower sprouts....and oh are they delicious!

I purchase organic sunflower seeds for sprouting from "Handy Pantry - Living Foods" website.  I grow my sprouts in a glass pie plate with organic soil, purified water and a lot of love.  The growing process takes about 10 days.  It's fun to watch the seeds grow into upright leaf sprouts.  I use to buy sunflower seed sprouts at the farmers market, but honestly, it was costing a small fortune - $5 for a little bag containing 3 handfuls (approximately 1/10th of what you see in this photo.)  The amount of sprouts in this photo would cost about $50 at the farmers market, but I grew them for a whooping cost to me of about $1.00.  

Tuesday, September 16, 2014

Green is Kean! Organic is fantastic!

I'm on a mission -- have been for a long time -- to eat "green" as much as I can!  In the mornings I drink a "green" drink consisting mainly of either organic kale or spinach (1 cup), 1/2 bunch parsley, 1/2 organic cucumber with skin, sliced, 1/2 small banana, 1 /2 an apple, a thumbsize piece of fresh ginger, 1/2 small lemon including the peel (well washed), 1/2 small lime (well washed, including peel) a few pieces of a fruit or berries (kiwi, blueberries, strawberries), freshly ground flax seeds and purified water.  Talk about nutrient-dense!