Friday, March 11, 2022

Microgreens, fresh grapefruit sections, sliced ripe avocado and FRESH BLUEBERRY VINAIGRETTE


This will possibly be my "go to" lunch salad even though I've never been a fan of fruity salads or fruity dressings, but this BLUEBERRY VINAIGRETTE has me hooked.  Here's the EASY recipe.


1/4 cup fresh blueberries

2 TBLSPNs organic maple syrup

2 TBLSPNs balsamic vinegar

1/4 teaspoon dry mustard

1/4 cup EVOO

S & P to taste (I used a pinch of salt and a few turns of fresh ground black pepper.

Put all ingredients into a high speed blender and blend til smooth. 


Place micro greens on a medium plate.  Top with sliced avocado, cut grapefruit sections and any juices left from the slicing, and raw pecans.  Drizzle the vinaigrette over it all.  (For additional protein, add a handful of raw hemp seeds.)

Wednesday, February 23, 2022

I like to grow herbs


When I was a child my Grandfather showed me how to grow basic veggies (tomatoes, carrots, radishes)  in our backyard garden.   Now I like to grow herbs, especially oregano!

Tuesday, September 14, 2021

"People open a cookbook, find a recipe, and feel like they have to use every exact ingredient the recipe calls for. I encourage people to ignore that." (Austin Holey). Yeh, get creative!

  

This is stinging nettle which can be foraged.   Austin Holey is the quintessential California forager.    He says broccoli rabe can be substituted for stinging nettles.


Monday, July 12, 2021

Spicy (or not) Beef Broccoli - homestyle version

Asian spices are awesome, but sometimes when dining in a restaurant, I have found the foods to be way too salty.  They don't really need much salt, they just need the right blend of spices.   Here's my version of beef broccoli.   (It's actually easy to make at home).



4 servings 

 

¼ cup low-sodium Tamari, 2 tablespoons water

1 tsp Dijon mustard

½ tsp pressed ginger

1 tsp minced garlic (separated in half)

1 TBLSPN or more  hot/sweet chili/garlic sauce

2/3 cup mushroom broth 

1 teaspoon kuzu root starch (or regular cornstarch)

½ tsp minced garlic 

1 teaspoons sesame oil

1/3 lb skirt steak, cut in thin slices against the grain

1 large carrot cut into 1.5" thin strips

2.5 cups broccoli florets    

2 tablespoons chopped fresh basil, or parsley

 

In a bowl, mix together:  ¼ cup Tamari (or low sodium soy sauce), 2 tablespoons water, 1 teaspoon Dijon mustard, pressed ginger, garlic and chili sauce.  Mix well then toss in meat slices, coat, and let stand for about ½ hr. 

 

Combine broth, cornstarch and a little pressed garlic in a small bowl; whisk until smooth. Set aside.

 

    Heat 1 1/2 teaspoons oil (can use combo of sesame & EVOO) in a large nonstick skillet over medium-high heat. Add beef strips (drained of sauce) and quickly brown just a minute.  Remove to plate and tent w/foil to keep warm.

 

    Add the remaining 1 1/2 teaspoons oil to the pan. Add carrots nd broccoli and a dash of salt; cook, stirring, for 1 minute. Add water, cover and cook until the carrots and broccoli are crisp-tender, about 3 minutes. Transfer to the bowl with the beef

 

    Add the reserved mushroom broth mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes.. Add the beef and broccoli; heat through. Serve.


 

Tuesday, May 18, 2021

Mediterrean Goddess dressing - developed with my Greek friends in mind

When I first came up with this dressing, I was going to call it "Greek Goddess Dressing" to acknowledge my wonderful Greek friends, but I decided to use "Mediterranean Dressing" instead for a bigger audience.

This dressing is on the thick side so enjoy it spooned over cooked salmon or cod, as a dip for steamed/grilled artichokes, or thinned out a bit and tossed onto salad greens (yummy on butter lettuce).

Into your high speed blender add:

1 tablespoon fresh basil leaves

1 tablespoon fresh parsley leaves

1 tablespoon raw unsalted cashews

1 small clove garlic, peeled & chopped

½ ripe avocado

2 tablespoons Greek yogurt

2 tablespoons lemon juice

2 tablespoons ACV*

¼ cup  + 2 tablespoons EVOO**

¼ tsp celtic sea salt

¼ tsp ground pepper

Approx. ¼ cup water to thin it - if you want it thin


Turn on your blender to low, then slowly and gradually increase to high.  Blend until smooth. Voila!

*Apple Cider Vinegar

***Extra Virgin Olive Oil

Monday, April 26, 2021

No-cook SuperPowered soup/smoothy


My friend Morgan, gave me a recipe the other day with ingredients I love and believe to be healing and nutrient dense.  So, I tried it.  I love trying new recipes!  It's Carrot-Ginger-Coconut no-cook Soup.   I just put all the ingredients in my trusty VitaMix, blended it, and it came out smoothy consistency.  Totally delicious and a great fast-breaker at 1:00pm (after a good work-out at the gym).  My compliments to whomever created and published the original recipe, which I admit I followed with a few exceptions.  So, here's how it's done:

Makes 2-3 servings:

(use ingredients that are COLD - the colder the better)

1 cup full fat coconut milk

1 tablespoon full fat greek yogurt

1 giant orange carrot, rough-chopped

2 tablespoons fresh lime juice

Several pieces fresh ginger, peeled & rough-chopped

1/4 teaspoon cayenne pepper

1 teaspoon turmeric powder

1/4 teaspoon fresh cracked pepper

Put everything in a high-speed blender (let's hear it for the best  blender on the planet, VitaMix).  Make sure the top is fitted snugly.  Begin on low and increase speed to high until it becomes a thick puree.   You can add 1/4 to 1/2 cup filtered water along the way if necessary, for thinner consistency.

Enjoy!





Sunday, February 14, 2021

💕 Have a joyful, loving Valentines Day


Wednesday, December 16, 2020

 On the 7th night......and every night,  we are grateful for all the beautiful gifts we have in our lives


Saturday, November 28, 2020

A good day to enjoy a PUMPKIN SPICED LATTE

MAKE IT BULLETPROOF !

For all those who love Bulletproof Coffee, here's my recipe for a pumpkin, turmeric, spiced version:

Into your VitaMix, put:

10 oz freshly brewed organic drip coffee (I use Joshua Tree Coffee)

1 tablespoon homemade turmeric paste 

2 tablespoons Brain Octane Oil

1 tablespoon grass fed ghee

1 teaspoon Pumpkin spice

1 tablespoon full-fat coconut milk unsweetened

a few drops of stevia - optional

Blend for about 10 seconds until frothy (start slow on low, increase to high) 


Addictive indeed.