RECIPE: Gorgeous Fruit Salad

When my husband and I lived / worked in New Zealand, we thought it funny when the Kiwi’s described their foods, especially desserts, as “gorgeous”.  We’d only used that term to describe appearance, not taste. Well world, have I got a gorgeous (looking and testing) simple, summer salad for you!  Bring it to any and all social gatherings!  It will be the most beautiful dish at the soiree.  If you want to keep it local and seasonal, swap strawberries for apples (which are technically a fall / winter fruit, but because we’re Americans, we eat fruit from any season all year long)

(Side RANT: Apples are on the Dirty Dozen, meaning they are one of the most heavily sprayed-with-pesticides fruit available–so buy the organic ones, especially if you are feeding kids.

DDT, you know that pesticide they sprayed on fruit, that was banned in the USA in the 1970’s because all the birds were dying? Guess who the world’s largest exporter of DDT is? Yep, ‘Merica. We sell it to other countries, who then spray it on their crops, then sell those crops back to us, with heaping doses of toxic chemicals. And we all wonder why cancer, ADHD, and Alzheimer’s in on the rise?)

kiwi salad

In a bowl combine the following:

1 quart of strawberries, sliced OR 3 fuji apples, cubed with lemon juice

1 pint organic blueberries

2 kiwi fruit peeled and sliced

Gorgeous!

RECIPE: Chard Wraps

Needs something you can grab in a hurry? Detoxing but tired of veggies and salmon? Trying to figure out how to eat right/well/cheap/satisfying?  The wraps are a great low-carb, gluten-free, alkaline, wheel food, paleo-friendly, whole 30, detoxing option. Make a batch and then pull ’em from the fridge all week.

 

INGREDIENTS:

Chard Leaves, 5-6

Organic Rotisserie Chicken, 1/2

Avocado, 2

Humus (optional), 10 Tbsp

Lemon Juice, 1 lemon

Cayenne Pepper, a dash

You’ll can use toothpicks or skewers

 

INSTRUCTIONS:

De-stem / divide chard leaves in half

Smear ~  1 Tbsp humus on to each leaf

Add 1-2 avocado slices to each leaf

Add shredded / pulled chicken pieces to each wrap

Squeeze a few drops of lemon juice on each wrap

Add sea salt and a minimal amount of cayenne pepper to each wrap

Roll wraps and/or pin with a skewer

RECIPE: Simple Spring Salad

Some people taste soap when they eat cilantro.  Stinks to be them!  This salad is easy to make and is a crowd pleaser! (Unless you’re the soapy cilantro type)

Spring salad

In a large bowl combine:

2 cups spinach

2 cups arugula

1 avocado, diced

1/2 can corn  OR even better, the kernels from 2 roasted ears of corn

3 celery stocks, chopped

1/8-1/4 cup pumpkin seeds

1 bunch cilantro to garnish

(optional 1/4 cup chopped jicama and 1/4 cup chopped red onion)

 

And I like it with this simple salad dressing:

1/2 cup Olive Oil

1/2 lemon squeezed

1 tsp yellow mustard

1 tsp maple syrup

salt and pepper

RECIPE: Hemp Seed Pesto

Love Pesto? Is it weird to want to rub fresh basil leaves all over me? That fragrance, so crisp and clean.  I can’t help but pause and sniff it in once I’ve plucked off a fresh leaf.  But, I digress…

Pesto…it’s not just for pasta!  Make some to smear on sandwiches instead of mustard or mayo, scramble it in eggs, add a dollop to a cracker with a smidgeon of salmon, or smother it on shrimp or chicken.

A client recently sent me a clever recipe for kale and hemp seed pesto, that I reworked to retain my friend, basil.  This is a great option for folks with nut allergy!

Hemp Seeds are a protein rich superfood! Basil is an alkaline cancer-fighter, garlic lowers cholesterol and keep vampires away (2 birds, on stone) and lemon helps detoxify!

Hemp Heart Pesto

INGREDIENTS:

1/2 cup Hemp Seeds (hemp hearts)

1 Garlic clove, chopped or pressed

2 cups Basil, chopped

2 Tbsp lemon juice

1/4 cup Olive Oil

Sea Salt and ground Pepper to Taste

INSTRUCTIONS:

In a blender combine the above ingredients; start with hemp seeds and garlic, add basil , lemon juice and spices, finish with olive oil.  Use a spatula to scrape in to glass container for storage.

Makes about 1/2 cup (which is a lot of pesto!) Store what you don’t use immediately in a jar in fridge for a week or so. Freeze what you won’t use in near future. Or use as a facial masque. (not really…though maybe?)

RECIPE: Healthy Breakfast Muffin Bars

Tired of spending heaps on “bars” that are packed with sugar?

Need a quick treat that keeps you sated all morning long?

Have a taste of these breakfast cups!

Depending on the kind of oats you use, they can be gluten Free and oh so nutritious. Pump up the protein by adding nuts or seeds. You can also make them more dessert-ish by adding dark chocolate chips to the mix.

granola bars

INSTRUCTIONS:

Preheat oven to 375

In a mixing bowl combine:

1 1/2 cup Rolled oats (I use Trader Joe’s gluten free)

3/4 cup coconut sugar (I use TJ’s organic)  or maple syrup to minimize the glycemic load

(though you could use brown sugar if you’re going all desserty)

2 eggs (farm fresh hormone free, of course)

1/2-3/4 cup peanut butter

1/8 cup softened butter

3/4 tsp baking soda

6 oz chocolate chips*

1/4 chopped walnuts or sunflower seeds*

 

* optional

Pour concoction in to greased (I use butter or coconut oil) muffin pan and bake for 10-15 minutes. Alternatively, you can pour in to greased glass dish and cut in to bars. Either way, viola!, breakfast is made for the week!

 

RECIPE: Simple Mushroom Risotto

Looking for a simple, savory, filling winter dish? This number makes a great side item to pair with steak, pork or chicken, but it’s hardy enough to be served as the main course!
Easy to make and serves ~ 6 people. Keeps in the fridge all week long.
Mushroom Risotto
 INGREDIENTS:
1 cup cooked farro (can also use bulgur, brown rice, quinoa or orzo)
1 cup chopped mushrooms
1 Tbsp sesame
1 Tbsp of coconut oil
1 cup chopped spinach
1/2 sleeve of goat cheese sleeve (~3 0z)
1 Tbsp olive oil
Lemon juice of 1/2 lemon
1 tsp ground black pepper
1/4 tsp sea salt
2 dashes paprika
INSTRUCTIONS:
In a medium sized pot add farro to 2 cups boiling water, cook until water is gone (~ 10-15 minutes or until grain is tender and strain remaining water).
While cooking bulgar, in small skillet on medium heat add sesame and coconut oil and mushrooms. Cook until tender.
In a large glass container combine all ingredient and stir until well mixed.
Serve warm.