Stone Cut Bodies

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Savory Summer Salad

This salad takes minutes, is super easy to prepare and is a nice variation from typical summer salads. Plus it is loaded with beta carotene from the carrots, which is fantastic for your eyes; enzymes that help with fat and starch digestion from the daikon; and zinc from the black sesame seeds and sesame seed oil, which is great for immunity and to keep your hair from going prematurely grey. Instead of touching up your roots, try eating this salad! Happy Health!

* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook, I get a buzz from the thrill of creation. The same can happen to you.

Savory Summer Salad

Carrot Daikon Salad

one large daikon root, washed and ribboned with a peeler

3-6 carrots, washed and ribboned with a peeler (I like to use multicolored carrots because it make the salad pretty, but orange will do)

1-2 tbsp black sesame seeds (Or regular sesame seeds will do in a pinch)

1 tbsp-ish tamari

1 tbsp-ish toasted sesame seed oil

1 tbsp-ish rice vinegar

Toss all ingredients together and enjoy sitting by a pool and drinking fresh lemonade.

 

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Cauliflower Tabouli

As the days get longer and warmer, (although the latter seems to be taking its sweet time in Los Angeles) fresh summer produce becomes available and we long for cooler, lighter fare. This tabouli recipe is made entirely of vegetables and is low carb and gluten free, and filled with nutrients like vitamins A and C as well as lycopene from the tomatoes, potassium and magnesium from the cucumbers, and volatile oils and flavonoids from the parsley that help inhibit tumor formation and prevent cell damage. Plus, it’s delicious! I made this recently for a friend and she had no idea the “couscous” was actually made from cauliflower. This works great as a side dish, or you can add lentils or grilled chicken and make a meal out of it. Happy Health!

* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook, I get a buzz from the thrill of creation. The same can happen to you.

Cauliflower Tabouli

Cauliflower Tabouli

cauliflower rice, recipe here; (I’d chop the cauliflower in the food processor a little more finely than for rice, so it more closely mimics the consistency of couscous.)

3 or 4 chopped Persian cucumbers (or the equivalent amount of any kind of cucumber you like)

1 cup or so chopped cherry or grape tomatoes

1 bunch parsley, finely chopped

1/2 cup or so chopped kalamata olives

1 or 2 tbsp capers plus some of the juice

juice from 1/2-1 lemon (I didn’t have lemon juice this time I made this, so I used red wine vinegar and that worked just as well)

Mix all the ingredients together and you’ve got yourself a tasty, refreshing salad! Fresh chopped mint or feta cheese might be great additions. Explore!


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Cool Salad on a Hot Day

I actually wasn’t planning on posting this, but after it was made, it was so delicious, I had to share. As an assignment for my Holistic Nutrition study, I had to find a new grain with which to cook, and develop a recipe. I quickly found forbidden rice at Whole Foods and I’m glad I did. It is a dark black rice that has a substantial texture and a deeper, nuttier taste than other types of rice. I decided to give it a Mediterranean flavor and the result was dang tasty. And it’s super quick and easy to make. Plus black rice is loaded with antioxidants as well as anthocyanins, (responsible for the dark pigmentation of the rice) which help to reduce risk of heart attack. Happy Health!

* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook, I get a buzz from the thrill of creation. The same can happen to you.

Forbidden Rice Mediterranean Salad

Forbidden Rice

1/2-ish cup cooked and cooled forbidden rice

4 or 5 cherry or grape tomatoes, chopped

handful chopped parsley

tbsp capers

tsp olive oil

Mix all ingredients and enjoy!

 

 


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Croutons That Are Good For You!

Salads rock.  And soups rock.  But both are better with croutons.  Unfortunately croutons are nutritionally vacant, and loaded with fat and calories along with preservatives and hydrogenated oils.  So here is a recipe guideline for healthy chickpea croutons you can make easily and quickly at home, and use to garnish your soups and salads with a healthy crunch!  Chickpeas are high in soluble fiber, which is good for your digestive system, and also helps lower bad cholesterol.  They are also a good source of protein.  Woot!

 * My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook I get a buzz from the thrill of creation. The same can happen to you.

Chickpea Croutons

Chickpea Croutons

1 can chickpeas, drained (or about 2 cups)

1 tbs olive oil

1/2 tsp ish garlic powder

1/2 tsp ish onion powder

1/2 tsp paprika

dash salt

dash pepper

whatever other seasoning your little heart desires

Mix all ingredients in a large bowl.  Place chickpeas on parchment paper on a cookie sheet greased with olive oil and bake at 300-325 for about an hour, or until chickpeas have dried and become airy and crunchy.  Happy Health!

 


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Angie’s Salad

Last week I had the rare and lovely luxury of an afternoon off. I spent it with a dear friend, lounging in her pool and soaking up some California sunshine with some California wine. In the evening she left to pick up her two little girls, and along with them, came back with bags of delicious, fresh produce. I told her I love to create, and persuaded her to spend time with her girls while I spent time in her kitchen. What fun to create with the ingredients of someone else’s pantry and zero planning! This is what I came up with. My friend called me the next day and said “What the heck did you put in that dressing?! It was delicious!” And so I will name this salad for her. Happy Health!

 * My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook I get a buzz from the thrill of creation. The same can happen to you.

 Angie’s Salad

Angie's Salad 2

1 bunch curly kale “deboned” (center fibrous stalk removed) and pulled into small, bite size leaves

1 cup shredded Brussels sprouts (remove tough bottom and shred leaves into a slaw)

1 cup chopped, small broccoli florets

1 small orange or red bell pepper, chopped

1 small Persian cucumber, sliced into half rounds

1 small onion, chopped

1 beet shredded with a peeler

1/2 cup prepared quinoa (I cook mine in chicken broth or veggie broth for extra flavor)

small handful shredded Parmesan cheese (obviously omit to keep the recipe vegan)

1 or 2 tbsp roasted, salted sunflower seeds

chopped flat leaf parsley to taste

juice of 1 small lemon

1 tbspish mayo (or Vegenaise to keep the recipe vegan)

1 or 2 tsp mustard of your choice (probably not French’s Yellow….)

drizzle of vinegar of your choice

drizzle extra virgin olive oil

dash fresh black pepper

dash salt

dash garlic powder

 

Start by drizzling a tiny bit of olive oil and lemon juice over the kale and massaging all the leaves for 4 or five minutes to tenderize. Mix all remaining ingredients in the bowl with the kale, making sure the wet ingredients are distributed over all the veggies. We ate this with sushi grade, lightly seared salmon, but this salad is sturdy enough to be a light meal. Also, because of its sturdiness, it’s a great salad to make ahead and pack for lunch or have on hand for a quick dinner for several days.