Tuna Cranberry Salad

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Tuna Cranberry Salad

You will need:

  • 5 oz. can wild Albacore tuna
  • 1 tablespoon cranberries
  • 1/3 cup chopped red onion
  • 1/3 cup chopped celery
  • ½ apple , chopped
  • 1 teaspoon slivered almonds
  • ½ cup mayonnaise or I like to use grape seed veganaise

Salt and pepper to taste In a small bowl, combine the tuna with the mayonnaise/veganaise, mix well. Add the cranberries, apple, almonds, onion, celery and season with salt and pepper.

Serve in a lettuce cup or top onto your salad.

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Fresh Turmeric, Ginger and Lemon Tea

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Fresh Turmeric, Ginger and Lemon Tea

You will need:

  • ½ cup grated fresh turmeric root
  • 2 tablespoon grated fresh ginger root
  • 4 cups filtered water
  • 1 lemon
  • ¼ cup stevia, maple syrup or honey Peel and grate the turmeric and ginger root.

Add the 4 cups of water into a medium size pot and add the grated root mixture. Bring to a boil, cover and turn down to a simmer for 20 minutes. Using a strainer, poor the mixture into a tea pot or a heat proof glass jug. Squeeze in the juice of the lemon and add the stevia, maple syrup or honey.

Enjoy immediately or also nice to have as a ice tea! 

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Arugula Salad with Roasted Summer Squash

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Arugula Salad with Roasted Summer Squash

You will need:

  • 1 Delicata squash or also called summer squash
  • 1 tablespoon olive oil
  • 4 full cups of arugula
  • 1-2 tablespoons raw sunflower seeds
  • Salt and pepper to season

For the dressing:

  • ½ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to season

Preheat the oven to 350 degrees Fahrenheit. Wash the squash and dry well. Cut squash in half, take out all the seeds and slice into ½ inch thick slices. Drizzle the squash with olive oil and place in a single layer onto a baking sheet. Bake for about 20-30 minutes until the squash is tender and golden brown, flipping halfway.

In a small bowl, whisk together the Dijon, balsamic, honey and slowly add the olive oil, season with salt and pepper.

Once the squash is cooled, combine the arugula with the dressing and top with the squash.

After plating, sprinkle with the sunflower seeds.

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Sun Dried Tomato Hummus

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Sun Dried Tomato Hummus

You will need:

  • 2 cups cooked chickpeas (15 oz can)
  • Save some of the cooking liquid or save some of the liquid from the can
  • 2-3 large garlic cloves
  • ½ cup sundried tomatoes (not in oil)
  • ¼ cup tahini
  • Juice of 1 lemon Salt and pepper to taste

Using a food processor, chop the garlic cloves and then add the sundried tomatoes, chickpeas, tahini, lemon juice and the reserved chickpea liquid until it is the perfect consistency.

Season with salt and pepper.

Store in a closed container in the fridge up to 5 days.

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Spa Water

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Spa Water

Every time I go to the spa, my girlfriend, Jen, and I talk about how wonderful SPA WATER is and how much more water you end up drinking because it is so tasty. So because we all can always drink more water, here is a simple way to make your own tasty Spa Water. 

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You will need:

  • Filtered water 1 cucumber
  • ½ lemon, sliced

OR

  • 6 slices of pineapple
  • ½ lemon, sliced

OR

  • Spring of rosemary
  • ½ grapefruit, sliced

Add all of the ingredients to a clear pitcher or a mason jar and fill up with cold water. Best served if slightly chilled.

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Simple Kale Salad

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Simple Kale Salad

You will need:

  • 2 medium bunches Lacinato/dinosaur kale, stems removed 2 large garlic cloves
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 1 teaspoon of Dijon mustard
  • 3-5 tablespoons extra virgin olive oil, to taste
  • 2 tablespoons shaved parmesan

Remove the stems of the kale and discard. If you juice like I do, then just save them for juicing. Now finely chop the kale (chopping it very fine will let the lemon juice in the dressing help the kale get soft and easier to digest). Add the chopped kale into a bowl and sprinkle with very little olive oil. With clean hands massage the kale to soften it.

In a food processor blend the lemon juice, mustard and garlic cloves and then slowly add the olive oil, season with salt and pepper.

Add the dressing to the kale and mix very well until every piece of kale is coated. Top with Parmesan and maybe a little sprinkle of red pepper flakes and serve.

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Broccoli Raisin and Almond Salad

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Broccoli Raisin and Almond Salad

You will need:

  • 5 cups raw chopped broccoli 
  • 1⁄2 cup raisins 
  • 1⁄2 cup raw shaved almonds 
  • For the dressing: 
  • 1 cup raw cashews (best if soaked over night in water)
  • 1 tablespoon rice wine vinegar 
  • 1 tablespoon chopped shallots 
  • 1-2 garlic cloves
  • Juice of 1 lemon 
  • 1 tablespoon honey (or maple syrup)
  • Salt and pepper to taste 

In a high-speed blender or food processor combine all the dressing ingredients and blend until completely smooth. 

Toss together the chopped broccoli, raisins, almonds and add the dressing, mix well until each broccoli is coated. 

Store in the fridge in a closed container for up to 4 days. 

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A Sweet Treat : Stuffed Dates

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A Sweet Treat : Stuffed Dates

You will need:

  • 2 cups large Medjool dates (10 ounces)
  • ½ cup chopped walnuts

OR

  • 2 cups large Medjool dates (10 ounces)
  • 1 cup almond butter
  • ½ cup pistachios

Slit one side of each date with a sharp knife and take out the pits. Open up each date and fill with the chopped walnuts and close as much as you can.

OR

Slit one side of each date with a sharp knife and take out the pits. Combine the almond butter and the pistachios in a food processor. Blend till smooth but still chunky.
Open up each date and fill with the about 1 teaspoon of the nut mixture.

Dates will keep well for up to 2 weeks in an airtight container. You can leave them out to snack on. I like to store mine in the fridge. They have a very nice taste when cold and firm. 

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Quinoa Tabbouleh Salad

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Quinoa Tabbouleh Salad

You will need:

  • 1 cup of quinoa
  • 1-2 shallots
  • 1-2 cups flat leaf parsley
  • ½ cup mint leaves
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 1 tomato, chopped and seeds removed
  • 1-2 small Japanese cucumbers, seeds removed and chopped small

Bring 1 ½ cups of water to a boil. Add the already rinsed quinoa, cover and turn down to a simmer. Cook for 12-14 minutes or until all the liquid is absorbed. I like to pour all the quinoa onto a baking sheet and fluff it with a fork. That way the quinoa will cool more quickly and not stick together.

In a bowl, mix the diced cucumber, chopped shallots, diced tomatoes, chopped parsley and mint. Add the cooled down quinoa. Sprinkle with lemon juice, olive oil and mix well. Season with salt and pepper.

Serve with a fresh slice of lemon juice.

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Zucchini Spagetti and Pesto

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Zucchini Spagetti and Pesto

You will need:

  • 2 Zucchini
  • 1 Yellow squash
  • 1 tablespoon of olive oil
  • ½ cup pesto (Look up my “pesto lovers” recipe)
  • 8 oz of cherry tomatoes
  • 1 teaspoon chopped almonds for serving

A Spiral slicer Using a spiral slicer or a julienne peeler, create long strips of spaghetti out of the zucchini and yellow squash.

Now heat up the olive oil in a big pan and toss in the zucchini, tomatoes and pesto. Only sauté for 3 minutes. Toss gently and serve topped with the chopped almonds.

If you like, you can skip the step of sautéing and eat it as a raw dish.

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Spring Rolls

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Spring Rolls

You will need:

  • 1 cup finely shredded red cabbage 
  • 1⁄4 cup shredded carrots 
  • 1 Cucumber, deseeded and cut lengthwise into long strips 
  • 1 Avocado 
  • 8 big leafs of romaine lettuce 
  • 8 (6-inch) round sheets of rice paper

For the dipping sauce: 

  • 3 tablespoons Miso paste 
  • 2 tablespoons honey 
  • 4 tablespoons rice wine vinegar 

To make the dipping sauce: combine all ingredients in a small bowl and whisk till nice and smooth. 

First you will want to soften the rice paper. Fill a baking sheet (with a rim) with water and dip each rice paper round into the water and allow to soak for 30 seconds. Now carefully stack each sheets between a wet kitchen towel, so its damp kitchen towel-rice paper-towel-rice paper and so on. 

Now turn over the stack of towels and start with the first rice paper you had dipped into the water. 

Place all ingredients on the bottom third of the paper staring with the romaine lettuce, then the cabbage, carrots, cucumber and avocado. 

Fold the bottom of the paper over the filling, then fold each side toward the center, start rolling gently (the paper will break very easily) from the bottom until all the way rolled up. 

If you do not eat the rolls right a way, just roll them up in a damp paper towel or kitchen towel.

I like to cut them into sushi size bites and serve them with the miso dipping sauce.

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Sauteed Shishito Peppers - Because my Mama Loves them

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Sauteed Shishito Peppers - Because my Mama Loves them

You will need:

  • 6 oz (170g) Shishito Peppers
  • 1 tablespoon coconut oil Pinch of salt and pepper
  • ¼ cup freshly shaved Parmesan
  • 1 tablespoon pine nuts

Heat a tablespoon of coconut oil in a sauté pan until its nice and hot, but not smoking.

Add the peppers and cook them over medium heat, tossing them once in a while. I like to cover them with a lid and let them blister. Don’t cook them too high and take your time cooking them (about 10 minutes).

Once they are done toss them again and add salt, pepper, pine nuts and serve them with some Parmesan cheese.

They are a great addition to a salad, a side dish or just simply as an appetizer.

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