RECIPE: Beet and Celery Salad

If you’d asked me to make a meal of beet salad 3 years ago, I would’ve told you to ….

you guessed it: “Beat it”.

Now knowing their health benefits (cellular repair, cancer prevention, nutrient packed) I’m trying to work them in my diet where I can.  I’m still perfecting a beet smoothie recipe, so until I do, this is my go to beet recipe:

 

2 Tbsp Olive oil
3 Tbsp Balsamic Vinegar
3 large Beets from, can, jar or vacuum sealed bag, chopped with ~ 1/4 cup of their juice
1 Tbsp Sunflower seeds
2 celery sticks chopped
5 dashes of salt and pepper

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I promise, this salad is way better looking and tasting than this photo!

Bon appe-BEET!

And beet-lovers stay tuned, I have another favorite beet salad recipe coming your way…

 

RECIPE: Varenna Marinara Italian Sauce

I’ve been in Varenna Italy for 3 weeks now on a wellness retreat, exploring new foods, new culture and inspiring restaurants.  I’m pretty sure it’s going to take more than a few weeks to instill the centuries deep culinary expertise of this country, but I’ve made an Americanized version (i.e. quick, easy, but still delicious) of marinara sauce, without stealing any secret family recipes.  It’s almost an insult to good slow cooked Italian marina, that this is so simple and still so good.

Pronti?

1 can tomatoes (Yes, I said CAN; though I bet 4 ripe heirloom organic tomatoes chopped would work as well)

1 chopped/cubbed zucchini (I cut it longways twice then chopped it perpendicular to create little cubes)

1 garlic clove, chopped

1/4 red onion, chopped

a shake or two (or ten, if-a-you-lika-de-spice-a) of red pepper flakes

2-3 Tbsp good olive oil

salt and pepper to taste (~ 1/4 tsp each)

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Add oil, garlic and onion to a sauté pan on med heat whilst you chop the zucchini (which is Italian for zucchini, BTW) and open the can or chop the tomatoes (pomodoro in Italian)stirring occasionally, then add tomatoes and turn down heat to medium low and slow cook the sauce for 10-15 minutes.

Depending on how crunchy/chunky you like your sauce, add zucchini in with tomatoes or later (crunchier) remembering, other than tomatoes, the longer you cook your veggies, the less nutritionally dense they become!

serve over greens, pasta or as a dip or soup.

Buon Appetito!

RECIPE: Peach and Kiwi Smoothie

Feeling peachy?  There’s almost nothing better than a succulent, fresh peach (Besides maybe a nectarine, because then you don’t have to deal with all that fuzz)

But, hang on, it’s not peach season!

Luckily, I discovered these frozen organic peaches.  The perfect fix for the winter doldrums.

Freezing produce that is about to go bad, or buying in bulk then freezing is a great way to reduce food waste, lower food expenses AND best of all it makes your smoothie cold without having to add ice.  One less step.

It is, however kiwi season, so I combined the two in this simply delicious delight.

You could swap the peach for mango or frozen pineapple–just remember, use frozen fruit with No added sugar!

  • 1/4 cup water
  • 1 kiwi, peeled
  • 1/2 peach, frozen
  • 1 celery stick
  • 2 cups spinach
  • 1 Tbsp honey (optional)

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RECIPE: Lemon and Kale Salad

Are you tired of Kale? You shouldn’t be because it’s a super packed, cancer fighting, health boosting wizard of foods!

Stuff it in your smoothie, your soups, your bubble bath—kidding, but you could probably make a kale salve; it is all the rage these days!

Here’s a kale salad I’m loving these days.  The sunflower seeds are packed with vitamins and minerals that are anti-inflammatory, lower cholesterol and add protein to you salad, which will keep you full longer.

Enjoy.  And tell your cells, “They’re Welcome!”


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4 cups chopped kale (~5oz or 1 head chopped or 1/2 Trader Joes bag)
1/2 carrot shredded
1 lemon, juiced
1/4-1/2 cup sesame seeds
2 Tbsp olive oil
2 Tbsp apple cider vinegar
1/4 white onion grated or chopped
Small clove of garlic minced
EITHER 2 Tbsp of humus, tahini, or miso mayo (optional)
3 dashes salt
1 Tbsp or 4 dashes thyme

makes 4 small salads or 6-8 small servings

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RECIPE: Brussel Sprout Hash

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Brussel Sprouts.  Those notorious green ‘spheres of gross’ that your parents would bribe you to eat…

Turns out,  they’re actually pretty tasty when done up right!

This is my husband’s easy-peasy, extra-tasty dish and it goes a lil’ sumthin’ like this:

15-20 brussel sprouts, halved

1/2 white onion, chopped

1/2 head of red cabbage, chopped

1 garlic clove, chopped

2 Tbsp of olive oil

dash of salt and pepper

fresh grated Parmesan, optional

Serves 8-10 depending on how many brussel sprouts you bribe your kids to eat (kidding, never bribe when it’s your kids’ health! Only punish. Kidding again. Do what you like, this isn’t a parenting blog…but make your kids eat greens from the first year of life on)

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In a large pan, sauté olive oil, onion and garlic on med/high x 5 mins

Then add Brussel Sprouts x 5-7 min cover but flip sprouts/stir occasionally

add cabbage and sauté x 2 minutes

salt and pepper to taste

garnish with parmesan, if so desired (cheese makes everything taste better, but some of us should avoid dairy)