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Refreshing

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ceviche

ceviche

Cauliflower Ceviche

Your new summer BBQ dish

1 head of cauliflower cut up nice & small

4 limes & 1 lemon, juiced & strained of seeds

1/2 cup cherry tomatoes, quartered

1/2 onion, diced finely

2 t salt

1/4 cup extra virgin olive oil

Choice pepper, I used a dried cayenne and cut it into small pieces for a nice amount of heat. If you like it spicy go for a fresh habanero. If you want it mild use a half a jalapeno. Start small and add more, this is supposed to be refreshing not blazing.

*Optional*

2 cloves of minced garlic

1/2 cup purslane (a citrusy succulent that is rampant now)

Toss everything together, the longer the flavor meld together the tastier is will be. I did a 8 hour marinade and we ate it with good quality corn chips

ENJOY!

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Superfood soup

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Sweet potatoes are so delicious. Since we started feeding our daughter solid foods last year, honestly, we haven’t had a white potato in our house. We have been straight sweet potatoin’ it.

As you know I love the steamer, you can make sweet potatoes in under 10 minutes. Since it has been so hot out here in Portland and the days are longer, my man insists on eating a bit later than I like. (I have a pretty strict rules about have my last meal 2 hours before I got to bed). But like I tell my clients, friends and myself 80% of the time eat like a boss and the other 20% eat BBQ with your husband an hour before you go to bed.

Those mornings after I eat late, I find I am not so hungry in the morning. But I know better than to skip breakfast. This super food soup is warming, full of nutrients, spices and protein, a great way to get the day going.

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1 1/2 sweet potatoes, cubed & steamed (8 minutes)

1/2 cup raw cashews (soak them if you remember, if not, don’t fret)

2 T maca powder

2 T gogi berries

1 t cumin seeds, take them on a quick trip through your mortal & pestle

1 t cinnamon

1/2 t turmeric

2 garlic cloves, minced

1/2 ” fresh ginger root, minced

Steam up those sweet potatoes and transfer them into the blender hot, put everything else in, along with up to 2 pints of water (depending on how thick you want it) and blend on high for 2 minutes.

Pour in a mug or bowl and ENJOY the sustainable energy.

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Collards & detox

These past 2 weeks have been full of clean meals. No sugar, wheat or dairy. I call it time to rebalance. Rebalance clean eating plan, is a whole foods detox menu I created for my self and for wonderful, willing clients who want to take a break from sugar and eat nourishing seasonal foods. It is a great way to recover, rebalance and refresh from holiday mayhem. Below is an improvisation on a Rebalance lunch option, Collard wraps. I created this new version of the recipe last week when a paleo friend came to visit for lunch. I love it even more than the original brown rice version.

Collard Wraps

(a whole head of cauliflower makes about 4 collard wraps)

1 large collard leaf & 1 nori sheet- per wrap

Filling can be ANYTHING.. I used a red bell pepper, cucumber and avocado, about 4 thinly sliced spears PER wrap and enough roasted cauliflower to cover the nori sheet (1/4-1/2 cup)

Preheat oven to 400. Coarsely chop cauliflower and spread on a baking sheet, drizzle with olive oil, a pinch of salt and toss. Pop in the oven for 20 minutes. When cauliflower is finished roasting you can 1)mash it with a potato masher 2) send it through the food processor. Either way, you want it to be mashed, larger pieces may break the nori when you roll it.

Prep your fresh veggies & thinly slice them.

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Rinse your collard leaves, score the main vein to make it more maliable and cut out the base stem. ( I actually blanched this leaf for my husband-30 seconds in boiling water, followed by a ice bath)

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Lay the collard leaf dark green side down. Place the nori sheet on top of it. Sprinkle a little bit of water on the nori and gently rub it so that it moistens up, this way it will not tear when you roll it, noti is delicate.

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Next spread a layer of cauliflower over the nori. Then place veggie spears horizontally covering about 1/3-1/2 of the cauliflower mixture.

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Next, you roll, just the nori, away from you. Then take your nori roll and gently bring it back to the base of the collard and wrap the collard around it and roll away from you. This creates a very durable, holdable wrap that will not fall apart. Secure with 1-2 toothpicks or wrap in saran wrap for later.

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These are delicious and one is quite filling. We had these for dinner tonight with a side of sauteed leeks & kale. Simply delicious.

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Interested in a doing a gentle-5 day detox? It has been a huge hit so far and round two is coming up on Monday January, 14th. This is by no means a time for deprivation, fasting or drinking all of your meals. Rebalance is a chance to eat seasonal foods that allow your body to heal itself, you get full support, meal plan, food preparation guide.. and a FREE health consultation following the detox.

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Mustgos salad


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Growing up there was one night every so often that we had mustgos. My dad was known for making up words like basquatabus and he is the one who coined this evenings dinner theme. Mustgos aka left overs were not super prevalent in our home with 5 kids. As the older brothers grew up and left home Mom still used the same recipes so low & behold mustgos nights sprung up more frequently.

The following recipe is inspired by my dad and all the veggie ends & halves I have stored up this past week. I am amidst a cleanse so veggies are the mainstay of my diet this week. I noticed last night that I just couldn’t get warm and realized that my composition was not agreeing with my eating so much raw food. So today when I was really craving a warm meal I came up with this delightfully tasty salad.

You’d be surprised how many recipes you can make up just out of necessity to use what you have!

 

2 beets

¼ purple onion

2 bell pepper tops

1” daikon radish shredded

2 T  extra virgin olive oil

1 t  dried dill

s&p to taste

cube up the beets & steam them for 10-15 minutes (depending on how firm you like them)

while they are steaming quickly saute the onion in a bit of coconut oil on med-high, stir often.

Then chop/shred the peppers & radish. Drizzle olive, dill and s&p on raw veggies,  toss in onion & beets when they are done, for a nice colorful, warming salad.