Kale Pear Quinoa Salad

This quinoa salad is your new best friend. Once you learn the ways of quinoa and buy the bulk bag at Costco- you and quinoa will be BFF's for life. You can make a quinoa salad in a variety of ways, but I always come back to adding fresh greens, herbs, and sneaking in a fresh fruit and finishing it off with a little crunch of seeds, nuts or maybe even some crispy chickpeas. These are my quinoa salad guides- learn it's ways and you will be forever be inspired by how to mix it up.

It's true- a great earthy, spring salad like this will carry you through till summer. Also once you make a quinoa dish like this, it is easy to see how you can make this same salad a hundred times with mixing in and out whatever fresh or dried ingredients you have on hand. I do this throughout the whole summer with whatever lovely and fresh produce and veg I can scrounge up at the market that week.  Let this recipe be your teacher and before long you will be the master of the quinoa salad.

Kale Pear Quinoa Salad Recipe
{gluten, egg, and soy-free, can be made without nuts, seeds and dairy as well}
1/2 cup of minced red onion
3 grated cloves of garlic
2 TB of olive oil
2 cups of dry quinoa
1 ts. of sea salt
pinch of fresh ground black pepper
4 cups of water

In a medium pot saute 1/2 cup of red onion with 3 grated garlic cloves in olive oil until they get soft and then mix in the dry quinoa and stir around for a minute or two, then add in the water and let it cook until it boils. Then turn down the heat, half cover the pot and let it cook until the water is cooked in. Then when you see no more water, turn off the heat, and cover the pot to let it sit for 10-15 minutes. Then add in the following...

1/2 cup of finely chopped fresh cilantro
1/2 cup of finely chopped fresh parsley
(more or less of the above according to your taste...)

The warm quinoa will help wilt the herbs and cooked quinoa will soak in it's flavor. Let it sit for another few minutes and then pour into your serving bowl and mix in the following...

1 heaping cup of finely chopped lacinato kale
1/4 cup of finely minced fresh red onion
1 fresh bartlet pear cubed, about 1 cup's worth
handful of dried cranberries (or cherries)
handful of crushed pecan (or pumpkin seeds)
diced ripe avocado

Toss all ove the above together and then the following you can add as much or as little as you want...

Sweet Lemon Dressing
1 fresh lemon squeezed
1/3 cup of California olive oil
1/4 cup of pure honey or maple syrup
1-2 TB of apple cider vinegar
pinch of sea salt
pinch of black pepper
pinch or dried Italian blend herbs

Put all of the above in a small 1/2 pint jar and shake up until it is all well mixed and emolsified. Then you can pour over the salad or just have available to drizzling over as an option for your guests. 

Also, it is also a great touch to rub the dressing into the fresh chopped kale leaves before mixing as well- it helps the leaves soften and even taste less bitter too.

Also, if you are going to serve and eat right away, finely dice up a ripe avocado to top with as well. Or if you are going to chill and then serve, cover with fresh avocado when you are ready to serve so that avocado stays green and fresh.

optional addition of goat cheese sprinkles over top is a great touch if you can tolerate dairy

Serve warm just like this or if you want this salad can be easily stored in the fridge to pull out as a chilled salad for any gathering. It is a great side dish or could also be the main course- especially if you add some nuts, or you could even add some garbanzo beans for more protein and substance. It is also a great salad to make ahead of time for lunches on the go or for a picnic dinner at the park. It truly is a versitle protein packed delicious meal. 

Much love to you friends, xoxo

Ginger Carrot Baby Greens Salad

I may be rushing into the urge to eat a greens salad before true spring. But it is 'green filled March' now and about this time of year I start to get the craving to have a few more fresh veggies than just warm and cooked in soups, stews and roasted. So, this salad with it's warming fresh ginger and sweet grounding carrots was just the right fit.

It is a great side to 'Friday night pizza night' or add it as a topping to a plate of quinoa or rice and some roasted meat or curry roasted chickpeas. It can be what you make of it but the parts that make it warm and spicy come from the fresh juiced ginger. It might even be too spicy if you are not familiar with the fresh medicinal root spice.

Ginger Carrot Greens Salad Recipe
{gluten, dairy, soy, egg, and sugar-free}

4 Cups of washed, dried baby kale and spinach mix
(or chop larger leaves...even small enough to make a slaw)
2 large carrots grated to make 1 cup of grated carrots
1/2 cup of organic raisins
(I used Thompson's-but I think golden ones would be a nice touch)

additional options depending on preferences/allergies:
1/2 cup of roasted cashews
1/2 cup of roasted cooked chickpeas, possibly with salt, pepper and a little curry powder

Fresh Ginger Dressing:
1-2 TB of finely minuscule grated fresh ginger root (or if you have a juicer you can juice your ginger root and use 1-2 TB of the juice instead)

1/2 cup of California Olive Oil
1/3 cup of fresh lemon juice
(can sub apple cider vinegar if you do not have fresh lemon)
3 TB of raw local honey
pinch of ground nutmeg
pinch of good sea salt
pinch of good black pepper

Whisk up the dressing in a bowl or shake it in a pint Ball jar and try to get it to an emosified state for best flavor and pouring. Then assemble the bowl of greens, grated carrots, raisins, cashews, or chickpeas and then drizzle the dressing on and rub with your hands or with some spoons... for best results massageing the dressing into the greens does make them a little less tough and soft. Then sprinkle extra toppings on top before serving. This salad should feed 4. Double/triple depending on your group.

I love how this salad is pretty simple, but touches on all the taste buds of sweet, salty, bitter, and sour. It really is a nice compliment or main dish this time of year. Much love and hope to you, xoxo

Gluten-Egg-Dairy and Nut-Free Homemade Chicken Tenders

Years and years ago when I started this food blog I put up a favorite recipe at the time for making homemade chicken tenders. I made this dish all the time back then to add to salads, pasta, and leftover lunches. But since then I have needed to find a way to make them without corn or almonds because of allergies. So---I have been making this version of chicken tenders for the past few years and realized I never shared it with you. How selfish of me! So here it is.

I love making food that my people love. And my people love 'chicken nuggets' and 'chicken tenders' and so that is what I make for them. I love it that you can make these tenders without any added allergens of eggs, nuts, dairy and you still get the crispy crust over the chicken. Who would have thought?! And you think kids love 'from the freezer section' chicken nuggets- well the real deal it that more wonderful! I makes me feel like I did something great in the kitchen that day... homemade goodness that didn't really take much more than a few simple steps. {side note: if you are feeding your kids freezer section GF nuggets- NO JUDGEMENT to you- you are a fabulous mom and doing the best you can for each today--- I GET IT!- I also use freezer section goods for my kids and so much love to you!!!}

I truly like to keep things pretty simple in the kitchen. Yes, I do love to experiment with new flavors, spices and world foods...but when it comes to getting my kids to eat something more than just applesauce and potatoes.... I gotta  keep trying to find ways to get a balanced source of proteins and nutrients into their little bodies. This is a recipe I find myself making once a week or every few weeks. The tenders keep great in the fridge after baking for a few days to warm up and eat for lunches or dinners. It is just a great addition to salads, sandwiches and whatever you might want to add chicken too. I hope you give this creation a try if you haven't made this up yourself already :)

Gluten-Free, Dairy-Free, Egg-Free, and Nut-Free Chicken Tender/Nuggets Recipe

Chicken soak mix:
3/4-1 cup of dairy-free milk (So Delicious Unsweetened Coconut Milk Beverage is my first choice)
1/4 cup of apple cider vinegar (or sub fresh lemon juice)
2 pounds of organic or free range antibiotic free chicken tenders

Dry mix:
1 cup of white rice flour
2/3 cup of tapioca flour
1/2 TB of each: garlic powder, Italian herb season blend, smoked paprika, sea salt
plus a pinch or two of black pepper

9x13 pan glass pan with 3-4 TB of avocado oil or a mix of olive and avocado oils

In a medium bowl, dump in your raw chicken and then cover with the milk and vinegar. If you want to have more of a nugget sized chicken piece then use a kitchen scissors and cut each tender into 3-4 pieces and you will have a more bite-sized nugget. Let sit for 5 minutes and stir- you will see how the mixture turned into a buttermilk type mixture and is soaking into the chicken. Then in another medium bowl, pour in your dry mixture and stir together. Then set up stations of the chicken mix, dry mix and your oiled pan. 

 

Use your hands and grab the raw chicken, dunk in the flour mix and then shake off and place each tender in the pan. Fill up your pan, it might be snug and it doesn't have to be perfect. Then bake in a 375-400 degree oven for 25-30 minutes or until they are golden brown to your liking. Let the sizzling chicken rest in the pan for at least 15 minutes before serving. This will allow the crust to stick better and oils to soak into the juices of the finished product. 

Then you can assemble your salad bar. I usually have a bed of greens, cucumber, carrots, peppers, tomatoes, herbs or green onions, and whatever other veggie is in-season as a favorite salad topping. Then I also like to add some warm rice or quinoa for added texture or warmth. In these pictures I had a black rice veggies dish that I re-warmed and sprinkled over the salad. I also like to add roasted sweet potatoes or other roots as toppings as well. If you are crouton lover- this will totally do the trick to get rid of the crusty chunks to add in some crispy roasted roots! 

So pile up greens, chopped veggies, warmed GF whole grain, warmed roasted roots, a few chicken tenders and a killer house dressing and you've got yourself a meal that will share with you for days to come. I love whipping up a simple house honey mustard salad dressing to dip tenders into or drizzle over your salad. Here is the estimated amounts to make that yourself...

Honey Mustard Homemade Salad Dressing

1/3 cup of pure raw honey

1/4 cup of mustard (any variety works)

1/4 cup of apple cider vinegar (or lemon juice)

1/4 cup of olive oil

pinch of sea salt

pinch of black pepper

pinch of dried thyme

Whisk quickly by hand all the above ingredients together in small bowl, or put all the ingredients in a Ball jar and shake up until it is emulsified together well. 

My kids love organic ketchup and the honey mustard dressing for dipping as well. This is a meal I can get the whole family to eat and is great throughout the summer months to just pull from the fridge or pack for a picnic. But it is also a great winter meal to remind yourself of what a fresh and warm salad tastes like. About this time of winter I start to crave greens and any veggie with a little crunch. This means spring must be coming... at least thats what I tell myself or my body is trying to tell me. 

I hope you are finding ways to keep things simple in the kitchen and ways to love on yourself and family with food choices. You deserve it!

Much love as always! xoxo

Tangy Cucumber Salad with Plum Vinaigrette (vegan and raw)

Sweet and tangy. Crisp and cool. What a salad for a summer day! Simple and fresh and ready for almost any lunch or dinner meal. Yet, the cucumbers are not the main star of the show...the shiro plums that make up the sweetness of the dressing is the other daring flavor to be found in this wonderful salad. I am a big fan of having a little sweetness with a little sour. I like a sweet and spicy combo as well... or maybe I just like any kind of sweet combo :) Either way, this homemade salad dressing is one to love.

Cucumbers could be called boring. But, when you have them growing like weeds or finding them for mere pennies at the farmer's market, you must try your hand at making something grand with them this time of year. A salad of course. Nothing too crazy, just a simple salad without the leaves.

These little cuties are the 'shiro' plums. They are obviously a yellow plum variety, but they have been described at big juicy cherry-like plum. I have not tried them before this summer. I found them at my local farmer's market, and after seeing them, talking to a farmer about them, leaving, and then coming back to buy them, I am glad that I did. Afterall, I do like to try new things, and these little juicy fruits will make you smile. So, today I share with you a little cucumber creation to enjoy this weekend, along with lots of summer-relaxing I hope.

Tangy Cucumber Salad with Plum Vinaigrette Dressing Recipe (vegan)

6 small cucumbers (about 4-5 heaping cups of pealed and diced cucumbers)

1 small sweet onion, thinly sliced and diced (a red onion works too)

1/2 cup of raw sunflower seeds

1/2 cup of organic raisins

optional additions: finely chopped mint or sage

Peel and quarter the cucumbers and put them in a serving bowl. Then add the finely chopped onion and sunflower seeds and raisins. Set aside to make dressing...

dressing ingredients:

1/2 cup of pealed and chopped shiro plum pieces with excess juice

1/4 cup of apple cider vinegar (balsamic works too)

1/4 cup of extra virgin olive oil

2 TB of maple syrup

1 TB of prepared mustard

1/2 ts. of seal salt

1/2 ts. of black pepper

Put all of the above ingredients in a small blender or magic bullet. Blend on high till oil is emulsified and plums are pureed completely. Then pour the whole dressing over the cucumbers and mix well. Top with additional seeds or raisins and mint if you want more.

Serve freshly made, or let the dressing and cucumbers marinate together in the fridge and serve cold.

Serving size 6-8 people.

Well, there you have it. A yummy summer salad. Every time I make a cucumber or fresh cool salad like this, I ask myself why I don't make these more. They are so yummy and refreshing. I only suggest that you make enough to share with your friends, or bring to a picnic or barbeque. It is a perfect side to almost any summer meal.

I hope you enjoy and have a beautiful day!

Much love and light to you!

Peas + Salmon Pasta Salad

I got some fresh shelling peas at the farmer's market this weekend. My almost 9 month old son thinks it's great to smoosh them with his fingers, roll them around in his mouth and throw them from his highchair. And I think that fresh peas taste fabulous with pasta salad and salmon. So, why not whip up a salmon, pea, pasta salad and call it fresh and summery. That is just what this recipe is, a crowd pleaser for mature tastes. Also, this recipe is a great way to start using some of those beautiful and tasty fresh herbs. I have an herb garden and love to prune and pick some daily to use in recipes. I just love how fresh herbs will flavor and nourish all in the same bite. Plus, when cooking gluten and dairy-free you sometimes just need a little something to put some shine and hollar into your dish.

Some people are curious in how to use fresh herbs. Well, let's just say that parsley, basil and cilantro make anything fresh taste even fresher. So experiment with fresh herbs, you really can't go that wrong. You will learn what pairs well with what, and if not.... search around on the internet for a while and I bet you could come up with some yummy fresh herb recipes to try.

In the meantime, I will be shelling my peas to enjoy. They are so cute and sweet. Hm... my favorite way to eat them is out of the pod, but also they taste best and are "cooked" by steaming. Just steam them (or you could boil) for just a few minutes until them become bright green, and then you know they are cooked enough. Something incredible about the pea is that they are packed with protein. A cup of peas has around 5 grams of protein...which is a nice amount for any small green thing. So, if you haven't shelled your own peas before, I suggest you find a local farmer (maybe at a local farmer's market?) and buy some of these sweet thing from them. Try something new. It's fun and its a lot more interesting than buying peas in a can or bag. I can promise you that. ***There are also snow peas and sweet peas that you can buy that can be eaten in the pods they come in and are a bit different than shelling peas.***

And, here I am going on and on about peas. But this salad also contains the great protein source of salmon. I used 2- 6 ounce cans of wild caught (skinless and boneless) salmon in this dish. But you could also use a fresh 10-12 ounce cooked salmon steak. Salmon is one of my favorite proteins because it contains so much rich flavor, and also a great amount of omega 3 fatty acids....which I know my body could use more of being a nursing momma. This salad will keep you moving and does not disappoint! So it seems like I should get to this recipe already and stop blabbing about herbs, peas and salmon. You gotta love fresh food!

Peas+Salmon Pasta Salad Recipe

1 cup of lightly steamed green peas

*may be called sweet peas, but make sure if you buy peas in pods that they are shelling peas

1 cup of finely diced celery

1 cup of finely diced scallions or green onion (also found fresh at market this week)

1/2 cup of chopped fresh parsley (or sub some cilantro as well)

*fresh oregano, basil and thyme could also be added for a touch more flavor

2 TB of fresh squeezed lemon juice

2 TB of extra virgin olive oil

1/2 cup of organic mayonnaise (or non-egg option of veganaise)

1 TB of curry powder

enough sea salt and pepper to taste

Mix in a large mixing bowl the above green things, seasonings and "salad dressing" together. Mix well and then add the salmon...

2- 6 ounce cans of wild caught salmon (boneless and skinless is less hassle).

*Or use the cooked salmon meat from a 10-12 ounce salmon steak.

Make sure you mix well, and then add the already cooked 16 ounces of gluten-free pasta. It can still be warm from boiling, and in fact the warm pasta will help absorb the flavors as it cools together.

16 ounces of cooked al dente brown rice gluten-free pasta (my favorite is tinkyada pasta)

*I used shells for this salad, but any of the pasta shapes could do.

Add in the pasta and then still all together. Mix well and make sure not to allow pasta breakdown (that means you cooked it too long!) Mix well, and then add fresh herbs and lemon on top to serve. Viola- dinner, or lunch is served!

Some Notes:

*I find this recipe very simple and satisfying. Lots of protein, and easily packed up and brought to cookouts, picnics or in the fridge for lunch for a few days.

*Also, if you are avoiding mayonnaise for any reason, you can omit it, and just add 1/4 cup of olive oil and more lemon juice. It will be less "creamy" but you will still enjoy all of the same flavors.

*I find this salad to be a one-dish meal. Very satisfying. Yet, if you wanted to spoon some over fresh lettuce or greens, that would just be perfect. No need for bread or any more starch...just add some fresh lettuce.

I have throughly enjoyed this fresh pasta and salmon combo, along with using fresh herbs. It is a perfect summer salad in my opinion and I hope if you like salmon you give this simple recipe a try.

Enjoy and much love to you today!

Curried Sweet Potato Quinoa Patties (vegan)

Quinoa and sweet potatoes. Hmmm, yumminess in their purest form. These two whole foods are nutrient dense and some of the cheapest health foods you can buy. Because of that, I make them every week, sometimes more than once or twice. And the usual favorite is sweet potato baked fries. They seem to never get old. And then there is quinoa, the super-food-seed. Quinoa makes it's way into our lives as a pilaf, salad or extra side many days of the week. Separately, I can find so many ways to enjoy them. Yet, this little mash-up of ingredients led me to believe they may be best when put together. A perfect union. A sweet and nutty romance. A love that doesn't fade fast, but grows as time passes. True love.

I have been making myself get creative with some of the same ol' good ingredients that I have in my kitchen. It is easy to get into a rut with your favorite foods. And it isn't always easy to find alternatives or move past what you know and love. Yet, wanting to save a few bucks on the grocery bill by making my pantry food last (and not at the expense of good nutrition) forces you to get creative. I think this usually leads me to a fine moment of discovering there is so much more to whole foods than carrots and rice. So my friends, I literally mashed some quinoa and sweet potatoes together to get this little es amble and I promise you the mix of flavor, spices and texture will not disappoint those taste buds of yours.

Curried Sweet Potato Quinoa Patties Recipe

3 cups of sweet potato puree (just boil diced potato until soft, drain and then mash)

2 cups of cooked quinoa (1 cup of dry quinoa with 2 cups of water, cook like rice for 20 min.)

3-4 minced garlic cloves

1/2 cup of finely chopped sweet onion

1/2 cup of millet flour

1 TB of olive oil

1 ts. of sea salt

1 ts. of black pepper

1 TB of paprika

1 TB of ground cumin

2 ts. of curry powder

1 TB of dried cilantro

1 TB of dried oregano

optional ingredients/changes:

-1/2 cup other GF flour (b.rice, almond, corn) to add more stiffness, instead of millet.

***Also, the pattie CAN be made without flour, it is just a bit gooey- and you have to let it cool to have it be more manageable.

-1 cup of cooked/washed black beans

fresh herbs instead of dried.

Mix all of the ingredients together in a large mixing bowl. Then form large patties in your hands, almost like burger patties. Then place the patties on parchment paper on a baking sheet and bake at 400 degrees for 20 minutes. You can flip them half way if you want them to have even crispy sides. This recipe should make about 10-12 patties depending on how big you make them.

Also, if you want to make these in muffin cups, that will work beautifully as well. It may be a good option if you want this to be a side-dish or cute "muffin" as a side with a BBQ dish or salad.

Remove from oven and let cool just a minute before serving. Or wait a while...:)

***If you want the outside of this pattie to be crispy when you eat, then put a TB of olive oil in a skillet and crisp each side for 2-3 minutes until crispy and to your liking***

The best ways to eat this pattie:

-wrapped in a GF wrap with veggies and your favorite dressing or sauce

-fit between two pieces of GF sandwich bread or bun with ketchup, lettuce and tomato

-as a side dish to a nice BBQ chicken meal

-placed on top of a spinach and veggie salad

- just eat on a plate with a fork :)

There are a few ways to enjoy this pattie, and additional veggies could be added to make a "veggie pattie" I am going to experiment more next time I make these and see what I come up with. But for now I am truly happy with this new combo with so much flavor and spice. It will have you asking for more... here is my lunch today, some leftover chicken bbq with a sweet potato quinoa pattie and a spinach salad on the side. Love this combo! And it left me full and satisfied.

I hope you find new ways to use your favorite ingredients... and in the meantime, why not try these! They will make so many that you will have some for leftovers, or to put in the freezer. Eating healthy doesn't have to be rocket science or expensive. This little recipe would cost you around 3 dollars to make and you end up with 12 patties, that is 40 cents per pattie... then add all the fixin's with it and viola you have a very inexpensive healthy and vegan meal. This post and recipe is linked up with The Nourishing Gourmet's 3/10/11 Pennywise Platter.

I hope you have a fabulous day!

Much love,

Stephanie

Buttercup Squash Quinoa Salad (vegan)

Squash tastes so much better than how it sounds. The word makes you feel or think that it is something that shouldn't taste as good. O but it is a divine autumn food. If you have never baked a squash and found yummy ways to eat it then I dare you to try this simple and 'fall in a bowl' recipe. Cranberries, walnuts and squash mixed with the perfect blend of herbs and quinoa. It will keep you coming back to the bowl, that I can guarantee.

A few recipes ago I made some butternut squash pasta sauce but I didn't really give a detailed explanation of how to bake a squash. So I will do that now... First of all, there are many different kinds of winter squash. Winter squash just means that it has a thinker shell-like skin that will last throughout the later fall and winter. Unlike summer squash like zucchini or yellow summer squash that needs to be eaten much more quickly. The squash below is called a buttercup squash...very similar to the butternut squash flavor but a tad bit sweeter.

It kind of looks like a pumpkin doesn't it?! It is beautifully colored a bright orange and is a bit lighter in weight than the average pie pumpkin of it's size. This is a great squash to get started with if you have not baked a squash in your own oven before.

Directions on how to bake a winter squash:

Cut open the squash and clean out the seeds. I usually cut the squash into 4-6 smaller pieces for a large squash, (or 2-3 pieces for an acorn squash) with the skin still left on it. I lay the pieces on a cookie baking sheet and bake on a high heat of 400 degrees for about 1 hour to 1 and a half hours. If you want to slow cook on a 250 degree heat then you will need to bake for at least 3 hours, or until it is soft enough to cut through without needed to use the blade. After it is baked enough to slice into I pull from the oven and let cool down to room temperature.

Depending on how much it makes, (the last squash I cooked made about 10 cups of cooked squash) so I put all of what I am not going to use in air tight containers in the fridge to use for squash pasta sauce or to add to a soup or another recipe. For the following recipe, after you peal off the skin will need to dice the large pieces into bite-sized pieces. This will be the hardest part and it doesn't take more than 5 minutes. It is that easy. Now time to mix it all together...

Buttercup Squash Quinoa Salad Recipe:

1 medium yellow onion or 3 small shallots

1 TB of olive oil

1 cup of dried quinoa

2 cups of pure water

1 TB of wheat-free tamari sauce

2 cups of diced pre-baked buttercup squash (butternut or other winter squash works too)

1 cup of finely chopped fresh kale (spinach or another fresh greens if you don't have any kale)

2-3 TB of balsamic vinegar

1-2 TB of olive oil

1 TB of pure maple syrup

1/2 cup of dried cranberries

1/2 cup of toasted walnuts

1/2 cup of freshly chopped parsley (I love the fresh herb so I usually add more than 1/2 cup)

sea salt

fresh cracked pepper

Start with sauteing the onions in a little bit of olive oil in a medium pot. Then add the 1 cup of dry quinoa and toast up for a few minutes before adding the water. After 2-3 minutes add 2 cups of pure water an 1 TB of the wheat-free tamari sauce. Cook until a boil, and then turn heat to a simmer and let cook for about 15-20 minutes until there is no water left and there are air holes in the pot of cooked quinoa. Set aside and let cool down a bit.

In another frying pan, add 1 TB of olive oil to the bottom of the pan and place the cubed/diced pre-baked squash in the pan to warm up and fry. After a few minutes of toasting the squash add the kale and let it wilt just a bit.

After a few minutes of cooking, in a large mixing bowl add the cooled quinoa mix, and the butternut squash and kale mix. Toss in the vinegar, maple syrup and toasted walnuts and cranberries. Toss a few times and add in the chopped parsley and mix through. Make sure all parts are equally stirred ad then pour into a serving bowl. This salad could be served warm or cold. It is like Thanksgiving in a bowl, or well at least 'fall in a bowl'. It is served as a great side to almost any meal.

I hope you enjoy this dish with a relaxing get together with friends, or at home nice and cozy with someone you love. I will keep the squash recipes coming, because if you start loving the taste and baking more then you will have a lot of cooked squash on your hands to use up. That is the nice thing about winter squash...you can make it last far into the end of autumn and into the winter months. It will keep you warm way into the cold nights and hint of snow that may be coming... Enjoy!!!

Radish Chips

This past weekend I wanted to try another vegetable that I have not tried in a while. Mainly just to see if I would like it any better than when I was a kid. This week I bought radishes from the market. Radishes.... what to do with radishes. They are zippy and tangy and full of crunchy flavor. The only thing radishes are famous for are their making of horseradish and for topping fresh salads. And I am not the biggest fan of horseradish :) But, I do actually kinda like the kicking taste of the fresh radish. I also have been reading on how radishes can help clear up congestion in your throat and sinuses, which was relevant to me since I have been struggling a bit with the harvest allergy season. So radishes it is.

Maybe if I toast them up and make some chips that will taste crunchy and yummy on a fresh spinach salad... that is just what I did. How I made the chips:
Thinly slice up 1 pound of fresh radishes and toss/brush with 1/4 cup or so of olive oil.

Toss cracked pepper, sea salt and paprika and a dash of cayenne on top of the slices.

Spread out the lightly oiled and seasoned slices on a baking sheet and place in the oven.

Either broil and watch careful for 15 minutes, or bake in a 400 degree heat for about 30 minutes.

Then let cool and make sure they are cooked enough to your desired texture.

Then you will come up with some crispy spicy chips that are light as a feather and tasty for sure!

I ate quite a few of them by themselves just to enjoy the flavor, but then added some to a fresh spinach salad to enjoy even more. So, I should probably share the recipe to this simple salad as well huh. It was so delicious on a busy day when I had a lot going on, but it was simple enough that I didn't have to do much to enjoy.

Recipe for the Spinach Salad and Honey Mustard Dressing:

Lay a bed of fresh, washed and chopped spinach on a plate

Cut thin pieces of fresh apple and lay over the salad

Add some freshly baked radish chips

And then drizzle some homemade dressing on top...

Mix:

1/4 cup of grapeseed oil

1/4 cup of apple cider vinegar

1/4 cup of honey

either 2 TB of fresh mustard, or 1 TB of dried ground mustard seed

1 TB of minced onion

sea salt and cracked pepper to taste

Then whip it up in a food processor (double for a larger batch to feed more then 2 large salads)

Drizzle over the salad and enjoy a fresh salad without the thought of needing any cheese or bread. It will fill you up and has so much tang and flavor.

Enjoy!!!

Homemade Hummus

Hummus brings me back to a time when I was traveling in the Middle East some years back and I could buy hummus by the barrels. Literally. There were shops at the market places where you could buy barrels of it, and I usually didn't because how could I possibly? Well, then again in those days I was also eating the fluffy freshly baked breads and pitas that were fresh from the fire. Yeah.. that is how I would eat all that hummus. It was interesting to me how they seemed to make it perfect every time and when I got home I tried to make it just as theirs and it never seemed to be just right. It must be some secret ingredient I don't know about...

Now, no longer finding pita to match with hummus I usually chop lots of fresh veggies, add it to a salad, spread it on a Gluten-Free wrap with veggies and sprouts, and add it to a homemade meal of falafel. It is more of a condiment now that it was before. It is fun to add new spices and flavors to the blend and get creative with it. 

Here is my basic recipe:

3 cups of rinsed chickpeas (garbanzo beans) 

2/3 cup of sesame Tahini ( sesame nut butter/oil)

2 large cloves of garlic

1 ts. of ground cumin

1 ts. of paprika

1 ts. of sea salt

3/4 cup of pure water

3 TB of freshly squeezed lemon juice

3 TB of extra virgin olive oil 

Blend in a blender or food processor for 2 minutes or until creamy smooth.

Pour in a container to cool in fridge or serve fresh from the blender. It is best when it is kept refrigerated after eating as well.

Add a drizzle of olive oil, and fresh chopped parsley and a dash of paprika. I like to use some chopped basil sometimes as well.  If you are looking to dress it up a bit ad some fresh herbs before blending, or some red peppers, or pesto sauce I have also tried... it can easily be dressed up for any occasion. 

Serve with fresh tortilla chips, or a gluten-free cracker/chip of choice. Chopped carrots, celery, peppers, cucumbers are only some of my favorite veggies with hummus. It is a great snack to pack for picnics or outdoor outings. I will be bringing a batch of it with me this weekend when I travel to the great outdoors for some fresh air and boating. It is great to share with friends, and it so much cheaper when you make a batch as home compared to buy a little tub at the grocery store. 

So enjoy and share with your friends, they will love it.

Cucumber Salad with Millet Flat Bread

Hmmm....Yummy cucumber salad, the perfect summer dish. The summer heat always brings on a craving for a fresh cucumber salad with lots of flavor and simple ingredients. My husband and I have done a bit of traveling together in the in the Middle East where there are a few versions of a cucumber salads that have similar tastes but can be completely different depending on who's opinion you get. I personally love making a cucumber salad that keeps it simple. It is a delicious side dish, or can be paired with some flat bread to make a great dinner. Or you could roll it up in a brown rice wrap and make a meal out of it as well. Easy, fresh and tasty...what more could you ask for in the summer when you want to be outside taking advantage of the beautiful weather.



Ingredients:
6 small or 3 large peeled cucumbers quarter-diced
(sliced and then quartered into 4 pieces)
1 large red pepper diced
1/2 cup of diced cherry tomatoes
1/3 cup of organic balsamic vinegar
1/4 cup extra virgin olive oil
drizzle a little agave
cracked pepper and sea salt to taste
1 ts. of minced garlic (dried or fresh)
handful of fresh basil, thyme and oregano chopped
fresh squeezed lemon (optional)
1 3-4oz. package of goat cheese feta, or goat cheese flavored with garlic and herbs (optional)


Mix all the ingredients together, if you bought goat feta cheese sprinkle and break up the pieces to fully cover the salad, if you bought the more pliable goat cheese, cut it in cubes and mix in and through, as well as on top. Then keep in the fridge from 15- 30 minutes before serving to let the flavors blend together and to keep the salad chilled. It is that easy.


Now to add some flat bread to the salad...

Ingredients:


Dry:

1 1/4 cup millet flour (or grind millet seeds in a coffee grinder)

1 cup of sweet sorghum flour

1/2 cup of brown rice flour

2 ts. of xanthan gum or gaur gum

2 ts. of baking powder

1 ts. of sea salt

1 ts. of cracked pepper

2 ts. of minced garlic

2 ts. of dried rosemary

2 ts. of dried sweet basil

Wet:

2 ts. of apple cider vinegar

1 whisked free-range organic egg

3 TB. of extra virgin olive oil

2 TB of honey

1 cup of hot/warm water

Mix all the dry ingredients together. Then mix all the wet ingredients together seperately. Slowly pour the wet into the dry and let the baking powder and vinegar react and start to bubble a bit.

Mix all the ingredients well and dust with millet flour or cornmeal before rolling out in a 13x13 circular baking pan or cookie sheet. Make sure you oil/flour the pan so the bread doesn't stick, or use parchment paper down on the baking sheet. The batter is sticky so you have to form the bread in a square or circle depending on your pan size. Lay it out so that it is about 2 inches thick all over. Then...

Add to top of bread:

3/4 cup of crushed canned tomatoes brushed over the whole bread

4 large diced garlic cloves scattered

1/2 cup diced fresh herbs (I used basil, thyme and oregano) sprinkled

Sprinkle sea salt and freshly cracked pepper

Bake at 375 degrees for 30 minutes. You can tell it is done when the garlic cloves are browned and the edges are browning.

Let cool a few minutes and then use a pizza cutter to slice up the bread in squares or triangles.

Serve it up with the chilled cucumber salad and viola! You have dinner!

Enjoy!

Fresh Herb Egg Salad

I used to eat egg salad a few times a week as a kid. I didn't particularly love it then, but now especially in the spring I like to eat eggs more and of course with fresh herbs. This recipe is a quick lunch recipe that I made today to enjoy my new fresh herbs, and also to get some extra protein. Hope you enjoy- its so easy!

Boil 6 free-range eggs for 10-12 minutes in boiling water. Let sit in the water for 5 minutes and then rinse in cold water. Crack and peel while warm and rinse before chopping eggs into dices.

Chop and add a variety of fresh herbs to the eggs:

Italian oregano

thyme

sage

basil

Also add:

1/2 cup of mayo or veganaise

1 TB of mustard

2 stalks of chopped celery

sea salt and cracked pepper to taste 

 

Mix all together and viola, a lunch of champions.

Serve with GF crackers, chips, or bread.

Easy to have on the go. Easy for packed lunched or picnics.

The herbs are the best part! The flavor is so fresh and full!

Enjoy!

Strawberry Walnut Salad with Homemade Dressing

Salad. Simple right? Well, what if making homemade salad dressings that were good for you and fresh became simple as well. It isn't as hard as you think. And, the strawberries are not quite ripe in Michigan yet, but to cheat and have this salad with California strawberries is worth it. Walnuts, which are high in Omega-3's are a quality nut that will give you the right amount of protein and fat.

Fat is good for you. You don't hear that often, huh. Well, our brains are made up of 80% fat and our body needs healthy fats to think clearly and break down the bad fats stored in our cells. Grapeseed oil is high is polyunsaturated fats so it helps reduce bad cholesterol(LDL) and build the good cholesterol(HDL). Healthy oils have many health benefits and if you are using them in dressings over your greens you will be getting the full potential of the benefits. So don't feel bad to douse your salad in this dressing, it will give you a healthy dose of healthy fats. So, yes, avoid trans-fats and hydrogenated oils, but don't avoid healthy fats all together. You body will start craving the essential fatty acids and you will find yourself carving unhealthy fats like fried foods and donuts. So don't fear the dreaded word FAT and find that there is health in the rich essential fatty acid oils. Balance is key.

The Fresh Ingredients:

8 oz. Mixed lettuce greens with arugula, spinach, heirloom, or whatever greens you fancy best

6oz - 8oz of sliced organic strawberries (local if possible)

1/2 cup of walnut or pecan pieces

Homemade Dressing:

1 cup grapeseed oil, walnut oil, or olive oil

1/3 cup of apple cider vinegar or red wine vinegar

1/3 cup of sucanat

1 ts. of mustard powder

1 ts. of garlic powder

1 TB of minced onion

1 TB. of poppy seeds

sea salt and cracked pepper

Put all the ingredients in a blender or magic-bullet-type of blender. Blend for 30 seconds to really whip it up. Then transfer to a salad dressing container. If you are going to save for long term use, I suggest using a glass jar or container so that it stays away from plastic residue. If you let sit before serving, the flavors will really come out. If I am making a salad for a party or a big bunch of people I like to pour on the dressing into my big salad bowl and toss it up and all over. If I am making a single salad or for just me and my husband, then I will pour the dressing on individually so that I can conserve the dressing and not use up a whole bowl of lettuce or spinach.

This dressing is a family favorite that I have revised to not used refined sugars or "not-so-good" oils to make it flavorful and healthy for that perfect spring and summer salad. I experiment with different kinds of greens and nuts. My mom's favorite is cashews and apples with a shredded organic Swiss cheese if you eat dairy. My favorite always includes a berry as well... strawberries are my favorite. Goat cheese crumbles may be a good addition to your creation as well. Pecans taste best with the strawberries, but walnuts are good too. Be creative with what is in season or you have in the kitchen. And let me know what you try out. The dressing is universal though. It is my absolute favorite dressing and makes eating fresh greens an extra treat. Don't be afraid to try and make your own salad dressing, this is my favorite dressing, so here you have it.

Enjoy friends and have a healthy happy day!