Thursday, July 25, 2013

Banana and Hemp Smoothie

So easy and so delicious... like the old fashioned milk shake, but without bovine growth hormones and other "not so good for you" ingredients.

  • 1 stalks of organic celery washed and chopped
  • 1 organic banana (previously cut in rounds and frozen is best)
  • 1/2 cup  of organic hemp seeds
  • 1 cup spring or filtered water
  • 1 organic medjool date (optional)
Mix it all in a blender like Nutribullet or Vitamix. Enjoy!

Suitable for macrobiotic (in the summer heat only), raw, vegan, vegetarian, gluten-free, dairy-free and Paleo diets.

Sunday, July 21, 2013

Ginger Raisin Chicken

Variety is the spice of life and spices are a good way to add variety to your old standbys, like chicken breast.
  • 2 lb of organic chicken breast
  • 1 organic yellow onion finely chopped
  • 1 inch of ginger finely sliced and chopped
  • 1/2 cup of organic raisins (you can also use cranberries!)
  • 1 TBSP extra virgin olive oil, cold pressed
  • 1/2 tsp of dry thyme
  • 1/2 tsp of coriander
  • sea salt and black pepper to taste
Heat oil on medium heat in a large skillet, add onions and spices. Saute for couple of minutes and add  raisins. Let raisins to absorb the juices, move the mixture the the spots with less heat and place chicken fillets.   Sprinkle fillets with salt and pepper. Brown on one side, turn, and sprinkle with salt and pepper again. Wait until the other side browns. Cover with lid and cook on low heat until done. If the onion-raisin mixture starts to caramelize too quickly, add a bit of water.

Serves 6.

Suitable for gluten-free and Paleo diets.

Ginger Salad Dressing

Ditch the store bought variety that looks more like a chemistry kit than real food and make your own. It takes literally 3 minutes, but you will save yourself from unpronounceable ingredients, GMO soy and MSGs that are often disguised under innocuous names like "hydrolyzed vegetable protein", "seasoning", "flavoring". For more info in MSGs go here.

  • 1/4 organic extra virgin cold pressed olive oil
  • 2 TBSP of organic balsamic vinegar
  • 1 TBSP mirin
  • 1 TBSP flesh lemon juice
  • Juice from of 1/2 inch of ginger minced and squeezed using garlic press 
  • pinch of crushed dry rosemary
  • pinch of chili powder
  • 1/4 tsp of dry thyme
  • 1/4 tsp of sea salt

Blend all ingredients. Serves 6.

Goes well with any fresh salads containing tomatoes or as a tomato dressing alone.

Suitable for gluten-free, vegan, vegetarian, macrobiotic and Paleo diets

Saturday, July 13, 2013

Kale and Zucchini Smoothie

  • One leaf of kale, washed and torn into smaller pieces
  • One small zucchini, washed and cut into chunks
  • One banana 
  • One date
  • 10 raw cashews
  • add 1 cup of spring of filtered water

Blend the ingredients in a food processor like Nutrabullet or Vitamix. Enjoy!

Suitable for macrobiotic, vegan, vegetarian, gluten-free, dairy-free and Paleo diets

Monday, July 1, 2013

Savory Turkey Meatballs, Burgers... You Name It!

This is a fresh and easy twist on the good old meatball recipe.
  • 1 lb. of ground organic turkey (I prefer a mixture of dark and white meat)
  • 1small carrot
  • 1small stalk of celery
  • 1/4 of large yellow or red onio
  • One tsp sea salt
  • 1/4 tsp chili powder
  • 1/2 tsp of dry thyme
  • 1 TBSP of pork fat or ghee for frying
  • 1/4 cup of non-wheat flour (rice, buckwheat, quinoa) or raw sesame seeds (this step is completely optional)
Place veggies in a chopper, add salt, chili, thyme and mince thoroughly. Place the mixture in medium bowl, add ground turkey and mix well. Preheat a stainless steel or a cast iron skillet or a wide saucepan on a medium heat with pork fat or ghee.
Form the meatballs using wet hands. Dust them in flour or roll in sesame seeds and place in a skillet. Brown on one side, flip. Brown on the other side. Cover, reduce heat to very low and let them simmer for about 5 more minutes or until the juices run clear.

Needless to say that it is best to use all organic ingredients, especially when it comes to meats.

Suitable for paleo, dairy-free and gluten-free diets

Cod with Miso Dill Glaze

This is a very easy recipe that you can prepare using either fresh or frozen cod. Make sure to defrost your cod in a fridge; never on a counter top, in cold water or in a microwave.

  • 2 medium fillets of cod, about one and a quarter pound
  • 1 medium leek (or use 1/2 of large yellow onion as an alternate - the resulting flavor will be more pungent, less sweet)
  • 2 TBSP of white miso
  • juice form 1/2 lemon
  • 1/2 cup of finely chopped dill
  • extra virgin cold pressed olive oil

Slice the leek lengthwise, rinse each segment thoroughly to get rid of dirt and chop finely. Heal oil on medium low heat in a wide saucepan and add leeks. Cover, reduce head to low and let simmer until wilted. In the meantime wash and chop dill, put it in a small bowl, add lemon juice, miso and mix thoroughly. Move leeks in a spot 
that is less hot, increase heat to medium and add fillets to the pan with the skin side up. Brown for couple of minutes, flip over and carefully spread miso glaze all over fillets. Reduce heat, cover and let simmer for about 5 minutes or until cod flakes easily. 

Enjoy, but watch out for small bones just in case.

Serves 4

Suitable for paleo, gluten-free, dairy-free, pesco vegetarian and macrobiotic diets