I grew up with a 40 acre avocado ranch in my family and we ate avocados during the summer like they were going out of style. That was when everyone thought avocados were filled with fat and that wasn't good in a low fat crazy world. But we know better now that avocados are filled with fats that are GOOD for you! Not only that, but they are rich in antioxidant vitamins A,C and E that protect you from damage from free radicals and help prevent conditions such as heart disease.
Avocados also help you adsorb antioxidants from other fruits and veggies eaten at the same time. They are also a good source of potassium for your blood pressure and energizing B vitamins for anti-stress. So eat up!
There are many recipes that include avocados in them these days. One of my favorite ways to eat them is plain and simple with a balsamic vinaigrette but most people love guacamole.
Here's a very simple recipe for a great guacamole:
4 Ripe Hass Avocados
1/4 cup (of your favorite) Salsa
1 tsp. Fresh Lemon Juice
Sea Salt to taste
Mash together peeled and seeded avocados with lemon juice and salsa, salt to taste and eat. That simple and look at all the benefits you're getting.
Wednesday, July 25, 2012
Wednesday, July 11, 2012
Dairy Free Mango Lassi
A full raw diet is controversial these days. Some say go full raw but I believe in adding as much raw foods as you can. They are healthy and full of live enzymes and vitamins your body needs. I could never give up meat totally and sorry but I do love my pancakes and such.
One of my favorite raw food diet cook books is Ani's Raw Food Kitchen by Ani Phyo. The book is full of great information about helping the environment and good things for your body. I really like her thoughts and the food she has in this book is easy to prepare compared to a lot of raw food books. It's worth picking up and adding some raw food recipes into your diet.
Recently after all the holiday and birthday parties I have attended I decided to go raw for three days, a detox of sorts and allow my body to rest. Mostly juicing I used a few of her smoothies and her green machine juice in her book. As an Indian food lover, I appreciate her recipe for Mango Lassi that is made with raw foods and is dairy free. A mango lassi in Indian cuisine is filled with dairy and yummy stuff but this version is just as yummy and is so good for you!
Mango Lassi - makes 4 servings
By Ani Phyo
3 cups purified water
2 mango's, peeled, seeded and cubed
1/4 cup soaked almonds*
1/2 cup pitted fresh dates
1 vanilla bean (1 tsp vanilla extract can be substituted)
Blend in a high speed blender (such as Vita Mix) 2 cups water with mango, almonds, dates and vanilla bean until smooth. Add remaining water and blend until smooth.
This will keep for three days in the fridge.
*soak almonds over night in purified water, rinse and use.
One of my favorite raw food diet cook books is Ani's Raw Food Kitchen by Ani Phyo. The book is full of great information about helping the environment and good things for your body. I really like her thoughts and the food she has in this book is easy to prepare compared to a lot of raw food books. It's worth picking up and adding some raw food recipes into your diet.
Recently after all the holiday and birthday parties I have attended I decided to go raw for three days, a detox of sorts and allow my body to rest. Mostly juicing I used a few of her smoothies and her green machine juice in her book. As an Indian food lover, I appreciate her recipe for Mango Lassi that is made with raw foods and is dairy free. A mango lassi in Indian cuisine is filled with dairy and yummy stuff but this version is just as yummy and is so good for you!
Mango Lassi - makes 4 servings
By Ani Phyo
3 cups purified water
2 mango's, peeled, seeded and cubed
1/4 cup soaked almonds*
1/2 cup pitted fresh dates
1 vanilla bean (1 tsp vanilla extract can be substituted)
Blend in a high speed blender (such as Vita Mix) 2 cups water with mango, almonds, dates and vanilla bean until smooth. Add remaining water and blend until smooth.
This will keep for three days in the fridge.
*soak almonds over night in purified water, rinse and use.
Tuesday, July 3, 2012
Tart Cherries and Your Health
As Washington is starting to see their first cherries appearing in the stores, I thought it a good time to discuss how wonderful this little stone fruit is for you. Tart cherries have an amazing ability to keep inflammation at bay. The sour variety is most beneficial with higher anthocyanin content but sweet does the trick too. The darker the cherry the better they are for you. They are also a great natural source of melatonin to help regulate biorhythms and sleep pattens, and help break down uric acid in the joint of those suffering from gout. An amazing little fruit!
My favorite ways to eat cherries is fresh but they are so yummy in a crisp that I make one every year to celebrate this time of year. This recipe is also fabulous with apples in the fall.
Cherry Crisp
5 cups fresh cherries ~ pitted (I suggest tart cherries for this)
1 tsp. cornstarch
1/2 cup all purpose flour
1/2 cup old fashion rolled oats
1/2 tsp ground cinnamon
1/4 tsp fine salt
3/4 cup firmly packed light brown sugar
1/4 cup sliced flaked almonds
2 Tbsp. chopper crystallized ginger
1/4 cup chilled unsalted butter
Preheat oven to 375F
Mix cherries with cornstarch and place in a baking dish with 2 inch sides. In a large bowl mix together flour, oats, cinnamon, and salt. Mix well. Add rest of ingredients and using a pastry cutter or two knives work butter until mixture is crumbly and butter is evenly distributed. Crumble mixture over cherries.
Bake crisp until topping is golden about 50 minutes. Remove dish from oven and let cool.
Serve with vanilla ice cream and enjoy!
My favorite ways to eat cherries is fresh but they are so yummy in a crisp that I make one every year to celebrate this time of year. This recipe is also fabulous with apples in the fall.
Cherry Crisp
5 cups fresh cherries ~ pitted (I suggest tart cherries for this)
1 tsp. cornstarch
1/2 cup all purpose flour
1/2 cup old fashion rolled oats
1/2 tsp ground cinnamon
1/4 tsp fine salt
3/4 cup firmly packed light brown sugar
1/4 cup sliced flaked almonds
2 Tbsp. chopper crystallized ginger
1/4 cup chilled unsalted butter
Preheat oven to 375F
Mix cherries with cornstarch and place in a baking dish with 2 inch sides. In a large bowl mix together flour, oats, cinnamon, and salt. Mix well. Add rest of ingredients and using a pastry cutter or two knives work butter until mixture is crumbly and butter is evenly distributed. Crumble mixture over cherries.
Bake crisp until topping is golden about 50 minutes. Remove dish from oven and let cool.
Serve with vanilla ice cream and enjoy!
Monday, June 18, 2012
Honey Mustard Chicken Marinade
This recipe is from my Sister-In-Law Katelyn. She made these at a BBQ a while ago and I was amazed at their wonderful flavor. I now use this recipe often. I suggest marinading the chicken over night but you can do it as little as 4 hours. They are amazing and great for a summer night BBQ.
Whisk Together:
1 cup mayonnaise
2 Tbs. Dijon mustard
2 Tbs. honey
1/2 tsp. garlic powder
1/2 tsp kosher salt
1/2 tsp. fresh ground black pepper
3 cloves garlic (freshly minced)
Add:
1 1/2 lbs. boneless skinless chicken breast cut into 1' pieces
Let marinade at least 4 hours and up to 24 hours in the refrigerator. Put the chicken on skewers and BBQ or broil in oven. Cook through and enjoy!
You can do this with whole boneless skinless chicken breast also but do make sure to marinate overnight.
Whisk Together:
1 cup mayonnaise
2 Tbs. Dijon mustard
2 Tbs. honey
1/2 tsp. garlic powder
1/2 tsp kosher salt
1/2 tsp. fresh ground black pepper
3 cloves garlic (freshly minced)
Add:
1 1/2 lbs. boneless skinless chicken breast cut into 1' pieces
Let marinade at least 4 hours and up to 24 hours in the refrigerator. Put the chicken on skewers and BBQ or broil in oven. Cook through and enjoy!
You can do this with whole boneless skinless chicken breast also but do make sure to marinate overnight.
Wednesday, June 13, 2012
Spaghetti Carbonara
This recipe is as authentic as it gets. Even my picky father loves it!
A few years ago I traveled Italy with my older son and the Messori family. We tried so many carbonara's hoping for the perfect plate. I hate to say this but I was so disappointed in everyone I tried. When I got home I decided I needed to find and develop my own recipe that was what I remembered from my childhood. And I did it!
I am sharing this recipe because everyone should at least try a great carbonara once in their lives. Yes, it's fattening but a perfect plate in front of a fire with a glass of good Italian wine is a dreamy experience.
Here's the recipe:
Important note; Use the best of ingredient's it makes the world of difference.
5oz pancetta (bacon can be a good substitute)
1 finely chopped medium onion
1/4 cup dry white wine
1 lb. spaghetti (barilla)
3 large eggs
3/4 cup grated Parmigiano-Reggiano
1/3 cup grated Pecorino Romano
1 tsp. coarsely ground black pepper
1/4 tsp sea salt
Cut the pancetta into 1/3 inch dice and cook in a heavy bottom pan over medium heat, stirring until fat begins to render. I like to wait until the pancetta is just a bit crisp. Remove pancetta to a paper towel and saute onion in fat until golden brown. Add wine and boil until reduced by half.
Cook spaghetti as directed on package to al dente. while pasta is cooking whisk together eggs, Parmigiano & Pecorino with salt and pepper.
Drain pasta and toss with onion mixture with cooked pancetta. Transfer hot pasta to egg mixture and toss well. Serve Immediately!
This serves about four people. Note the usual warning about raw eggs but I make sure to use a good quality organic egg. I've never been sick from this, as the hot pasta cooks the eggs, but I will never make promises with our food supply so tainted in the US. Take the chance.... it's amazing!
A few years ago I traveled Italy with my older son and the Messori family. We tried so many carbonara's hoping for the perfect plate. I hate to say this but I was so disappointed in everyone I tried. When I got home I decided I needed to find and develop my own recipe that was what I remembered from my childhood. And I did it!
I am sharing this recipe because everyone should at least try a great carbonara once in their lives. Yes, it's fattening but a perfect plate in front of a fire with a glass of good Italian wine is a dreamy experience.
Here's the recipe:
Important note; Use the best of ingredient's it makes the world of difference.
5oz pancetta (bacon can be a good substitute)
1 finely chopped medium onion
1/4 cup dry white wine
1 lb. spaghetti (barilla)
3 large eggs
3/4 cup grated Parmigiano-Reggiano
1/3 cup grated Pecorino Romano
1 tsp. coarsely ground black pepper
1/4 tsp sea salt
Cut the pancetta into 1/3 inch dice and cook in a heavy bottom pan over medium heat, stirring until fat begins to render. I like to wait until the pancetta is just a bit crisp. Remove pancetta to a paper towel and saute onion in fat until golden brown. Add wine and boil until reduced by half.
Cook spaghetti as directed on package to al dente. while pasta is cooking whisk together eggs, Parmigiano & Pecorino with salt and pepper.
Drain pasta and toss with onion mixture with cooked pancetta. Transfer hot pasta to egg mixture and toss well. Serve Immediately!
This serves about four people. Note the usual warning about raw eggs but I make sure to use a good quality organic egg. I've never been sick from this, as the hot pasta cooks the eggs, but I will never make promises with our food supply so tainted in the US. Take the chance.... it's amazing!
Monday, June 11, 2012
Beignets
A french doughnut worth making!
I got this recipe on www.realcajunrecipes.com and it is a good one. My son and I made them this weekend and they were amazing! Right out of the oil, sprinkled with powdered sugar and drizzled with warm honey.... Oh Yes and it makes approximately 50! I did cut it in half and it worked great!
I got this recipe on www.realcajunrecipes.com and it is a good one. My son and I made them this weekend and they were amazing! Right out of the oil, sprinkled with powdered sugar and drizzled with warm honey.... Oh Yes and it makes approximately 50! I did cut it in half and it worked great!
| Ingredients | |
| 1/2 cup shortening | 1/2 cup sugar |
| 2 packages yeast | 6 1/2 cup plain flour |
| 1 tsp salt | 1 cup evaporated milk |
| 2 eggs, well beaten | |
| Directions | |
| Cream together shortening,
sugar, and salt. Add one cup boiling water and one cup milk. Set aside. Mix yeast well in 1/4 cup warm water. Add this and beaten eggs to the mixture and mix well. Add 3 1/2 cups flour and beat with spoon. Add another 3 cups of flour and mix. Put the dough in a greased covered container in the refrigerator. When ready to fry, roll out dough 1/4 inch thick and cut into 3 inch squares with a knife. Use knife to cut 1/2 inch slit in the middle of each square. Fry in deep fat about 360 degrees until golden brown on both sides. Powdered sugar may be sprinkled on top. Drain on paper towels. Dough may be kept in refrigerator for a few days. Here are some pictures of our experience:   | |
Friday, June 8, 2012
Simple Salad Dressings
It's that time of year were it's supposed to be getting warmer (but we live in Seattle so here's to hoping) and salads become a big part of our diets. No one wants to be inside standing by a hot stove so we make our husbands stand by a hot grill (and they think it's great) and we make salad.
Here are two salad dressing that are quick and easy and help us get in and out of the kitchen as fast as possible.
Balsamic Vinaigrette
4 Tbs. Extra Virgin Olive Oil
3 Tbs. Balsamic Vinegar
1 Tbs. Maple Syrup
2 tsp. Dijon Mustard
1/4 tsp. Sea Salt
Whisk all in a bowl and toss with salad.
Honey Poppy Seed Vinaigrette
1/4 cup Extra Virgin Olive Oil
3 Tbs. Apple Cider Vinegar
1 Tbs. Honey
1 Tbs. Poppy Seeds
1/4 tsp. Sea Salt
Whisk all in a bowl and toss with salad.
I use both of these on a daily basis. If you don't like a sweet dressing you can omit the maple syrup or lessen it in the Balsamic Vinaigrette. Both taste fabulous with a green salad with avocados.
Here are two salad dressing that are quick and easy and help us get in and out of the kitchen as fast as possible.
4 Tbs. Extra Virgin Olive Oil
3 Tbs. Balsamic Vinegar
1 Tbs. Maple Syrup
2 tsp. Dijon Mustard
1/4 tsp. Sea Salt
Whisk all in a bowl and toss with salad.
Honey Poppy Seed Vinaigrette
1/4 cup Extra Virgin Olive Oil
3 Tbs. Apple Cider Vinegar
1 Tbs. Honey
1 Tbs. Poppy Seeds
1/4 tsp. Sea Salt
Whisk all in a bowl and toss with salad.
I use both of these on a daily basis. If you don't like a sweet dressing you can omit the maple syrup or lessen it in the Balsamic Vinaigrette. Both taste fabulous with a green salad with avocados.
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