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 several servings a day



Mixed fruit: raspberries, blackberries, apple slices and just half a banana is a great way to start your day! 

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! 

Tuesday, September 9, 2014

Red, White and Green Kale Salad

This kale salad - and any kale salad for that matter - is best when the kale is organic and very fresh, rinsed in cold water, drained and finely shredded or chopped.  There is a technique I use when preparing raw kale:  I wash it well, allow it to drain.  I then use a very sharp knife to remove the tough stem.  Then I take as much as I can hold in my hand and I squeeze it into a ball in my palm: this massaging effort breaks down some of the tough fiber in the kale and causes it to taste less bitter.  Then with a handful of squeezed/massaged kale (compacted into a ball), I shred it as fine as I can with the very sharp knife, carefully.  :)   Here's my recipe for a hearty, nutrient-dense, kale salad.


Red, white and Green Kale Salad

4-5 medium/large leaves of purple kale finely shredded or chopped

1 can cannellini beans, well rinsed

½ large red pepper, finely chopped

1/3 large cucumber, finely chopped

a generous handful of fresh chopped herbs (oregano, basil, mint, parsley)

optional: sliced black olives, hearts of palm or artichoke hearts (rinsed)

Place above ingredients into large bowl.  Mix well.



Prepare dressing:

Juice of ½ fresh lemon
3-4 tablespoons good olive oil

pinch cracked red pepper

½ teaspoon good Italian Seasoning herbs

½ teaspoon minced onion and garlic (minced together)



Put dressing ingredients into screw top jar, shake vigorously.  Let stand for a few minutes, shake again.  Pour onto kale mixture.  Toss very well and refrigerate for ½ hour.  Toss again (adjust seasoning – salt & pepper if desired).  Serve on cold salad plates.

Thursday, March 20, 2014

Red and Green = Nutrient Dense




Red Swiss Chard is simply delicious steamed.  I've noticed that steaming it takes away the bitterness. And further, by steaming it, there is no need to saute it in oil.   My method for enjoying this super nutrient dense green is to first wash it well in cold water, cut off the thick stems, then stack the leaves and slice in thin (1/2") strips.  Filling the steamer pot with lots of fresh cold water, I place the chard in the steamer basket, cover the pot,  bring the water to a rolling boil, then turn heat down to medium and steam away for about 6-8 minutes until the chard wilts.  Now that it's cooked I am ready to enjoy it:

underneath a piece of poached or broiled salmon or filet of sole
underneath a helping of rainbow quinoa, or brown rice pilaf
for breakfast with a piece of multi-whole-grain toast. 

Friday, January 24, 2014

Go Green, even in the morning!

This is the perfect time of year for buying and consuming one of the most nutrient-dense vegetables around -- Brussels Sprouts.  They are oh-so-healthy!  I usually eat Brussels Sprouts with dinner but this morning I decided to get creative--I made a Brussels Sprout Fritatta.  


Here's my recipe for One:                                      Pre-heat oven to 400

12 Brussels Sprouts, sliced to 1/4" (rinsed/washed/drained)
1 teaspoon Extra Virgin Olive Oil
Just a pinch of salt and freshly ground black pepper
Toss above ingredients well in a large bowl.
Line a baking sheet with foil.
Place the prepared Brussels Sprouts on the pan and roast for 10 minutes.
In the meantime,
whisk 2 egg whites and 1 whole egg in a bowl along with 1/2 teaspoon turmeric (optional)

When Brussels Sprouts have cooked for 10-11 minutes they should  start to turn brown around the edges.  Now's the time to pour the egg mixture over the sprouts and bake in oven another 2 -3 minutes until the eggs cook.

Sprinkle grated cheddar cheese atop.  Or for a healthier alternative sprinkle Nutritional Yeast on top.

Fold onto a plate and enjoy.