Delicious Life Beet and Walnut Salad
recipes, salads
23rd Feb 2011
3 Comments »
I made up this salad and served it at a corporate health fair recently. So many people stopped by my table for a sample and asked for the recipe – I’m finally posting it now. Walnuts are good for your brain and provide healthy fat. Beets give the salad a natural sweetness and can help calm sugar cravings. Carrots provide beta carotene and are good for your eyes.
Serves 4
Salad Ingredients
1 small head leafy greens – escarole, red or green leaf lettuce
2 -3 medium sized beets, boiled
2 -3 medium carrots, peeled and sliced
¼ cup walnuts, roughly chopped
Dressing Ingredients
¼ cup olive oil
¼ cup apple cider vinegar or lemon juice
2 cloves garlic, minced
Pinch of salt
Dash of pepper
Combine all salad ingredients, add 4-6 Tbsp dressing and toss well.
Chocolate cherry cookies
desserts, gluten free, recipes
23rd Dec 2009
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I’m on a gluten free kick, and this year I’m doing some gluten-free holiday baking. I met Elana Amsterdam from Elana’s Pantry earlier this year when she was on her book tour for her lovely Gluten Free Almond Flour cookbook, and I’m starting to experiment with the recipes. I’m looking forward to my birthday next month when I can try out her recipe for chocolate cake! Yummy.
Chocolate Cherry Cookies (gluten free)
Try these cookies – they are delicious:
2 ¾ cups blanched almond flour
½ tsp sea salt
½ tsp baking soda
¼ cup unsweetened cocoa powder
½ cup grapeseed oil
¾ cup agave nectar
1 Tbsp vanilla extract
1 cup coarsely chopped dark chocolate
1 cup dried fruit-juice-sweetened cherries
Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.
In a large bowl, combine the almond flour, salt, baking soda, and cocoa powder. In a medium bowl, whisk together the grapeseed oil, agave nectar, and vanilla extract. Fold the wet ingredients into the almond flour mixture until thoroughly combined. Fold in the chocolate and cherries. Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, leaving 2 inches between each cookie.
Bake for 10 to 15 minutes, until the tops of the cookies look dry and start to crack – be careful not to overcook. Let the cookies cool on the baking sheets for 20 minutes, then serve warm.
Note – if you replace the agave nectar with a dry sweetener such as sucanat (like I did) you’ll either have to add ¾ cup water or reduce the amount of flour by ¾ cup. I added water, ¼ cup at a time, until the batter was soft and combined well.
Pumpkin with balsamic and rosemary
food, gluten free, recipes, side dishes, tasty tuesdays
20th Oct 2009
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Kabocha pumpkin with rosemary and balsamic
I made this dish a couple of nights ago, and it turned out deliciously good. For pumpkin, I recommend using a Kabocha pumpkin – you should be able to find one in the farmer’s market pretty easily since this is definitely the season for them. If you have fresh rosemary growing in your window box, definitely use it – I didn’t, but substituted dry rosemary. I think I would have soaked it first so that the rosemary leaves weren’t so hard and pine-needly. (Photo coming soon)
Ingredients:
1 lb pumpkin, peeled, seeded and sliced into wedges
2 Tbsp olive oil
1/4 cup balsamic vinegar
A few sprigs of rosemary
Salt and pepper to taste
Saute the pumpkin slices in olive oil for 5-10 minutes until tender. If it’s not tender after this amount of time, add water, cover and steam for 5 minutes.
Remove pumpkin from pan, reserving water. Add in balsamic vinegar and rosemary and let simmer and reduce to 2-3 Tbsp.
Plate the pumpkin and pour balsamic rosemary sauce over it. Salt and pepper to taste.
Recipes: Minestrone Soup
food, recipes, self care
19th Jan 2009
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delicious minestrone soup
A delicious bowl of warming soup hits the spot on a snowy winter evening. It can also be nourishing during the transitions from fall to winter and winter to spring. The white beans and chick peas provide protein and are a good source of fiber. This minestrone is a carnivorous version, but can easily be made vegetarian or vegan by removing the broth and bacon. This soup also naturally gluten free (of course). In this particular batch, I added in some thyme and oregano – I love adding in spices even when a recipe doesn’t call for them. They’re really good for you, and they’re not appreciated in most American cooking.
Ingredients
½ lb. dry cannellini beans
½ lb. dry chick peas
4 slices naturally-raised, nitrate-free bacon, chopped
½ cup onion, diced
½ cup carrots, diced
1 cup zucchini, diced
2 cloves garlic, finely chopped
1 cup fire roasted crushed tomatoes
4 cups homemade chicken broth
Method
Soak beans for 8 hours or overnight and drain. Combine 6 cups of water and beans in a 6 – 8 quart pot and bring to a boil. Reduce heat and simmer for 1 hour.
In a skillet, cook bacon pieces until they are crisp – reserve for topping.
Drain bacon drippings, leaving about 1 T. in pan, and cook onion, carrots, zucchini, and garlic until tender.
Add vegetable mixture and remaining ingredients and simmer until beans are tender.
Serve with reserved bacon and Parmesan cheese, if desired.
Makes 8 servings.
Recipes: Moroccan Chicken Stew
food, recipes
12th Jan 2009
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I know some of my lucky readers are experiencing summer right now – yes, I’m just a little envious. While you’re frolicking on the beach, I’m freezing my butt off. It’s cold here in New York City!
If you’re feeling the chill and need some warmth, this recipe – sent to me by my friend at Men and Cats – may be just the dish you’re seeking. It has many warming spices in it, including ginger, turmeric and cinnamon. The addition of harissa, a spicy north African mixture of hot peppers, garlic, caraway, cumin and olive oil, kicks it up. It makes great leftovers, too. And if it’s summer where you are, you can always pull this recipe out when the chill in the air comes back.
Ingredients:
1 T. chopped garlic
2 tsp. salt
1/2 tsp. ginger
1/2 tsp. freshly ground pepper
1 T. olive oil
1 lb. boneless, skinless chicken breasts cut into 1″ pieces
1 T. butter (no substitutions)
2 med. onions, sliced
2 T. chopped fresh flat parsley
1 cinnamon stick
1/2 tsp. turmeric
2 lg. carrots cubed (1 cup)
1 lg. zucchini (8 oz)
2 prunes, halved
4 cups cooked couscous
Small amount of harissa if desired
With the flat side of a large knife, crush garlic with salt to form a paste. Combine paste with ginger, pepper, and oil in a large resealable plastic storage bag. Add chicken, seal bag, and toss to coat. Cover and marinate chicken in the refrigerator, tossing occasionally, 4 hours of overnight (ed. – I never marinate as long as you’re supposed to and it still comes out great). Heat butter in large Dutch oven over medium heat. Add chicken and cook 5 minutes, turning over, until lightly browned. Add 2 cups water, onions, parsley, cinnamon and turmeric. Bring mixture to a boil. Reduce heat to medium-low. Cover and cook until chicken is cooked through, 15 to 20 minutes. Remove chicken with a slotted spoon to a bowl. Cover and keep warm. Add carrots and zucchini to Dutch oven. Cook uncovered 15 minutes, until vegetables are tender. Add chicken and prunes. Cook until heated through, about 3 minutes. Serve with couscous. To add some heat, stir in a small amount of harissa. Makes 4 servings.
Note – if you’re on a gluten free diet, you can serve with another whole grain of your choice – brown rice, millet and quinoa are all good choices.
High Protein Yogurt
food, recipes
4th Jun 2008
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After my workout this morning, I needed something with a little extra kick. I whipped up this breakfast yogurt in no time:
1 cup lowfat plain organic yogurt
1 scoop IsaPro whey protein powder
1/2 cup frozen wild blueberries (from Trader Joe’s), thawed
Place all ingredients into a bowl and stir well until incorporated.
Wild blueberries give you extra antioxidants. This dish is also very low in sugar – the only sugar comes from the blueberries. Combining the yogurt and whey protein gives you a whopping 28 grams of protein – perfect for helping you rebuild muscle and burn fat when you’re working out hard.
*Note – it’s probably best to thaw your berries before incorporating them. This dish is already quite cold. Even better, drink something hot first before having it (see my post on eating hot foods).
Asian Lentil Soup
food, recipes
3rd Jun 2008
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There’s no such thing as Asian lentil soup – that is, until now. I made this dish up last night when I wanted something warm and soothing after a long day at work. I was tired and had a headache, and I needed something soothing and grounding:
1/2 cup red lentils
2-3 cups water (add as needed)
handful of shredded nori
handful of dried shrimp
dash of shoyu
dash of sesame seeds
Combine first four ingredients and bring to a boil. Lower heat when boiling and simmer covered for about 20-30 minutes (test to see if lentils are done). When lentils are almost cooked, add in last two ingredients, and stir to combine. Cook for a few minutes longer. Add salt and pepper to taste if desired.
Health benefits – Nori adds nutrients through trace minerals to the soup. Lentils provide fiber, B vitamins and iron, and they are low in fat. Dried shrimp give the soup a richer flavor, and shoyu offers salty flavoring while providing some of the benefits of eating fermented soy.
Recipes: Dairy Free Quiche
food, recipes
24th Apr 2008
2 Comments »
It was quite a while ago that I was experimenting with wheat/dairy free recipes. I have suspected that I might have a sensitivity to both, or at least, as a protein type, it wasn’t as adventageous for me to consume grains or dairy. So I started coming up with recipes that could be made without them.
Click to continue »
Spring into Summer with a Cleanse
food, recipes, self care
21st Apr 2008
2 Comments »
Spring has sprung. Finally things are starting to bloom, weather is warming up, and it’s time for some spring cleaning. Besides cleaning out old things and clothes from your home that no longer fit or that you enjoy, you can also do a holistic spring cleanse for your body, mind and lifestyle.
A dietary cleanse is a good idea in the spring after a winter of eating heartier foods. It’s a gentle way to start eating lighter and shed any winter weight that may have accumulated over the past few months. And it’s a great way to get ready for the warmer weather in late spring and summer.
You can cleanse for a few days or a couple of weeks, depending on the condition of your health and what works for your lifestyle. There are many different ways to do a food cleanse. Some people will cut back on foods that cause accumulation – dairy, meats, refined carbohydrates – and add in lighter leafy greens, fresh veggies and fruit. Some people go vegetarian for a short while, cutting out all animal products. And some do a juice cleanse and fast.
Some of the benefits you can get from it may include:
- Increased energy
- Clearer skin and shiny eyes
- Losing a habit like caffeine addiction
- Fresher breath
- Better sleep
- Weight loss
Interested in trying out a cleanse this spring? I will be holding a cleanse class starting May 7, 2008.
Details:
Teleclass – Wednesday, May 7, 8 pm – call in number to be announced when you sign up
Cleanse Days – Saturday, May 10 – Friday, May 16
Cost – Intro teleclass is free – but you must Contact me though this site to participate. Cleanse class is $50 for menus, shopping lists, and full week of support
To join the class, please sign up here
Recipes: Vegetable Curry
food, recipes
15th Apr 2008
3 Comments »
Indian curries are delicious one-pot meals that contain many healing herbs and spices, too. This one has fresh ginger (good for digestion, circulation), garlic (antibacterial, antiviral), and chilies (fights inflammation, congestion). The apple may seem like a strange ingredient, but it adds a nice sweetness to balance out the savory spice of the dish. I made this curry the other day and it turned out completely delicious. You have to try it.
Note: it was called cauliflower curry, but I renamed it because, really, you could use different vegetables. I would recommend adding in one cruciferous veggie though (broccoli, cauliflower, cabbage, Brussel sprouts, kale) because these veggies have particularly high amounts of cancer deterring phytonutrients.
Ingredients
- 1/2 head cauliflower
- 2 medium potatoes cut into 1/2 inch cubes
- 1 large apple, peeled, cored and sliced
- 4-5 large cloves garlic, sliced
- 1 two-inch piece of fresh ginger, peeled and sliced
- 2 hot fresh chili peppers, (like jalapeno or serrano) seeded and sliced, or one large dried pepper, crushed
- 2 medium onions, coarsely chopped
- 1/4 cup vegetable oil or ghee (clarified butter)
- 2 tablespoons curry powder
- 1 tablespoon all purpose flour
- 1 can coconut milk
- 1/2 cup water or stock
- 1 teaspoon salt
- 1 16-oz can chick peas or 1 bag frozen shelled soybeans (edamame)
- 1 10-oz package of frozen spinach, drained
- Ground black pepper to taste
Boil cauliflower in water for 5 minutes. Remove with slotted spoon, rinse with cold water and transfer into a bowl.
Boil potatoes for 5 minutes. Drain and rinse with cold water, and transfer to bowl containing cauliflower.
Place apple, garlic, ginger and chili peppers in a food processor and process until minced.
Heat oil or ghee in a large pot or Dutch oven over medium heat. Add onions and minced apple mixture and cook until starting to soften. Add curry powder and flour, and saute 3-5 minutes.
Add coconut milk, water (or stock) and salt. Bring to a boil over high heat. Then add cauliflower, potatoes and chick peas or soy beans, cover, lower heat to medium and simmer for 15 minutes.
Stir in, cover and cook for a few minutes until hot. Season to taste with more salt if desired and black pepper. Serve over hot rice and enjoy!
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