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.


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


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.

Friday, November 27, 2020

turkey bone broth - sipping comfort

This morning I'm cooking up a batch of turkey bone broth.  In addition to the basic ingredients, I used fresh rosemary to give the broth a more herbaceous flavor because in my humble opinion turkey bone broth tastes rather gamey. I also added fresh turmeric and whole black peppercorns to give it an extra nutrient boost. This batch is now on my stove and will be simmering for a minimum of 24 hrs.  When it's finished, I'll strain then decant it and I'll be sipping it daily.  Because I'm making 6 quarts, I'll also freeze half of it in quart size glass jars.   

Thanksgiving, the day after & a lot to be grateful for

Wishing all people peace and happiness.  This morning I woke up feeling peaceful, happy and content.  I'm grateful for that!  I know there's a whole lot of people who aren't experiencing those thoughts because of the fear and destruction of the pandemic.  I'm grateful for so many things in my life - the life I always dreamed of - the life I have today.  I'm grateful for my husband, Scott, and I'm grateful for my 2-yr old fluffy dog named Cooper.  The 3 of us live in a safe, sunny, beautiful place called Desert Princess.  It's a wonderful resort community -- we have people of all ages who own homes (and second homes) here .  We've made a some very nice friends and we enjoy all our neighbors.  We have wonderful walking paths here with gorgeous views of beautiful mountains, some even snow-capped ( I can see snow at Big Bear from my bedroom window), swaying palm trees, a gym, tennis courts, 3 golf courses, a restaurant,  and a lot of friendly people. I'm just so grateful.    

Saturday, August 1, 2020

Chicken Salad - with fresh herbs - no mayonnaise!

2 heaping TBs Greek Yogurt
1/4 cup chopped fresh herb medley (basil, oregano, dill)
1 hearty celery stalk (just a stalk, not the entire head), chopped = approx. 1/3 cup
2 crisp/fresh sturdy green onions (both white and green parts - approx. 1/3 cup)
8-10 kalamata olives (approx. 1/4 cup)
cooked chicken, chopped  (about 1/2 cup)

MIX TOGETHER:  Yogurt and chopped herbs.  Set aside.

PREPARE mise en place (that means: get the recipe ingredients ready and set them nearby)  -- clockwise from top left:  chopped green onions, chicken, diced celery, kalamatas

In a medium/large bowl place the chicken.  Place the yogurt/herb mixture in the bowl on top of chicken, then add celery, green onions, kalamatas. Toss gently then drizzle fresh lemon juice on top (about 1 tablespoon). Gently toss again. Put it in the refrigerator cause it's best served very cold. 


No need for salt or pepper or mayo!  Yay! 
(I made up this recipe due to my being always inspired by my Greek friends near and far.  You know who you are.)

Friday, July 24, 2020

It's a good day for Ceviche

With summer very hot in the Coachella Valley, (yikes it's 109 today), I tend to eat light and citrusy; a lot of salads and cold things.   Ceviche is a favorite of mine.  So is gazpacho.   Always trying to stay super-hydrated! Right!  It's actually easy to make ceviche at home if you can handle an hour of prep.
The gazpacho Scott and I make together requires more prep time, but it's so worth it, especially since now is a terrific time to enjoy the summertime-sweetness of fresh tomatoes.

Here's the ceviche mis en place :

My recipe includes:  1 lb of bay (the small size) scallops, allowed to soak in 1/2 cup of fresh lime juice for 3 hours.While that's "cooking" I prep: 1 peeled, chopped tomatoe, 1/2 chopped red onion, 10 black olives and a tablespoon of fresh oregano. After the scallops "cook" for 3 hours,  I toss everything in a glass bowl, marinate it in the refrigerator overnight and by the next day I have cold tangy ceviche.