I enjoy creating different recipes. This week I have been playing with eating the primary colors. Yes, weird, but it make cooking and creating so much more adventures. It is not as easy as you think. I was going through the produce section of the grocery store yesterday trying to look for red vegetables to make a salad, that taste good. I came up with the Red Cabbage Salad that is sweet, crunchy, peppery from the red radish and it also has a little kick from the ginger. It is very different, almost reminds me of a coleslaw. I hope you enjoy this recipe as much as I did. I made a big bowl and ate it all. LOL.
Red Cabbage Salad
3/4 pound red cabbage, cored and finely shredded
2 med. organic red apples, chopped
2 med. red plums, chopped
1/2 cup red bell peppers, chopped
1/2 cup red dried cranberries, diced, small
3/4 cup radishes, sliced
sea salt and pepper to taste
Add the shredded cabbage to a bowl. Add the remaining ingredients and toss gently. Add dressing just before serving or you can allow this dressing to marinate through the veggies to make an awesome coleslaw.
Plum Ginger Dressing
2 large plums, pitted and chopped
2 tbsp. orange juice
1 tbsp. apple cider vinegar
1 tbsp. organic honey
1 tbsp. sweet chili sauce
1 tsp. soy sauce, gluten free
1 tsp. fresh ginger, grated
salt to taste, optional
Add all the ingredients to a food processor and process. Drizzle over salad and serve.
My dad taught me food should look as beautiful as it taste. Who wants to eat pretty food with no flavor and I am one who eat with my eyes first. Food is like fashion and art to me. I really do think about colors, textures, size and dimensions when I am preparing a meal. These things really does make eating delicious healing food a beautiful experience. When we are cooking food for our loves ones, we are actually creating experiences and unforgettable moments.
Trust me. I remember my mom’s coconut cake with gumdrops that she placed on the top of the cake in the form of a smiley face every year for my birthday. It brings to me to tears of joy every time I see a coconut cake. I also remember my dad’s oatmeal every Saturday that was so hard by the time we ate it the spoon stuck straight up in the bowl of oatmeal. LOL. 🙂
Well here are some dishes with two types of attire, Casual and Elegant.
Super Food Basil and Mint Salad
The Casual :
Just cut up your favorite fruit in a big bowl. Add mint and basil, I tore mines in little pieces. Add 2 tbsp. cacao chips, 2 tbsp. goji berries, 1 tbsp. chia seed. Add a tbsp. of honey and a dash of cinnamon, cardamom and powder ginger ( to taste), and mix until all the ingredients are incorporated.
Get fancy and arrange the ingredients on a pretty plate. Drizzle with honey and the spices I listed above or ones you may prefer instead.
RAW Zucchini Pasta Primavera with Raw Sundried Tomato Sauce /Salad
RAW Zucchini Pasta Primavera with a Raw Sundried Tomato sauce
1 medium zucchini ( sliced)
10 cherry tomatoes
1 medium zucchini, diced
1 large yellow squash, diced
1 cup of broccoli florets
1/2 cup green peas
1 tsp. dried basil
1/4 cup parsley, roughly chopped
1 tsp olive oil
pinch of sea salt
Raw Sundried Tomato Sauce/Dressing ( nut free, gluten free)
1/2 cup gluten free oats
3/4 cup sundried tomatoes
1 tbsp. extra virgin olive oil
1/2 cup freshly squeezed orange juice
1 – 2 tbsp. lemon juice
1 tbsp. organic honey ( or maple syrup)
1/4 tsp. dried thyme
1/4 tsp. smoked paprika
pinch of sea salt and cayenne pepper
Add veggies to a bowl, season with some salt and dried basil. Pour the olive oil over veggies and stir, until the basil and oil is all over the veggies. Set aside.
Place oats in a food processor and process until you get a flour. Add sundried tomatoes and process. Add the oil. The texture will be thick, add the juices, a little at a time to watch for your preferred consistency. Once you have processed the sauce to your liking, add the thyme and spices and process. If it’s too thin add more oats and sundried tomatoes, if too thick add more water. Everyone’s preference can be different with sauces.
To make the dressing for the RAW Primavera Salad with the Raw Sundried Tomato dressing.
All you need to do is dilute the sauce to make a dressing, here’s what I did:
I added a little apple cider vinegar, honey, and olive oil. If you sauce is thinner there is no need, just use it on the salad as a dressing.
Hope you enjoy these recipes. You can go casual chic or elegant any day with a few tweak here and there with your recipes.
This recipe came from me craving something fresh, healthy and easy. I love this salad because you can put any of your favorite veggies and it’s always a winner. I took red cabbages, cherry tomatoes, asparagus , green snap peas, red bell peppers, carrots and portobella mushrooms and it was a great combination. This is such an easy and flavorful salad to make.
2 large carrots, chopped in circles
2 cup green snap peas
1 1/2 cup cherry tomatoes, whole
1 large red pepper, chopped
1 cup red cabbage, shredded
1 1/2 cup baby portobella mushrooms, halved ( love mushrooms) 🙂
10 medium asparagus, chopped at an angle, each about an inch length
Sea salt and Black Pepper to taste, just a little. But do season your veggies. 🙂
Basil Oil Marinate
3/4 cup oil, extra virgin olive oil
1 1/2 cup of fresh basil leaves
1/2 cup apple cider vinegar
3/4 cup organic honey or your favorite sweetener
1 tsp. dried basil
1 tsp. dried fennel seeds ( or more if you like fennel)
1/2 tsp. dried oregano
1 tsp. sea salt
1/8 tsp. red pepper flakes ( optional), But great for digestion. 🙂
In a large bowl add all the ingredients and whisk, until everything is incorporated.
Take prepared veggies and put them in a large glass bowl with an air tight container lid. Combine ingredients for the Basil Oil Marinate and pour over vegetables. Mix the vegetables and marinate thoroughly. Cover the glass bowl with an airtight lid and refrigerate overnight. You can remove the veggies from the marinate and plate. I like to drizzle a little of the marinate and extra virgin olive oil over my salad for extra flavor. You can serve this alone or you can top it on some leafy greens.
*Allow it to get room temperature for the best experience for your taste buds.
I made Sweet and Sour Cauliflower Lettuce Wraps.They were delicious. I took the leftovers and made this Sweet and Sour Brussels Sprouts with Raw Zucchini and Squash Noodles. Two meals by just adding sautéed brussel sprouts. Enjoy!
1 head of cauliflower, broken into florets
10 medium brussels sprouts, outer layer peeled and cut in half
Olive oil to cover sauté pan
1 tsp smoked paprika
1/2 tsp cumin
Sea salt and pepper to taste
Add the oil to the pan. Cook on medium heat. Add veggies and spices. Stir. Cook until cauliflower is slightly tender, or longer if you like softer veggies. I love a crunch. Allow the brussels sprouts to get a nice golden color on them. After the sauce is done add the veggies to your sauce. Stir and cook on a low heat for about 2-3 minutes to incorporate the sauce with the veggies.
Ingredients for the Sweet and Sour sauce:
1 tablespoon tomato paste
juice of 1 lemon
1/2 cup water
1/3 cup apple cider vinegar
4 tablespoons organic cane sugar
1 tablespoon gluten free soy sauce)
1 tablespoon cornstarch mixed with 1/4 cup water, fully dissolved
1/2 tablespoon Sriracha sauce
1 teaspoon ground ginger
1/2 teaspoon sea salt
1 cup diced pineapples
1/2 cup chopped red bell peppers
In a large shallow sauce pan, heat the water, apple cider vinegar, ginger, sugar, soy sauce, Sriracha, and tomato paste over medium-low heat. Stir in the cornstarch mixture and stir until fully combined. Add the pineapple and bell pepper and continue to cook for about 5 minutes, stirring occasionally to prevent sticking. Add veggies and cook for another 2-3 minutes. Serve with Raw Zucchini and Squash Noodles or on Lettuce Wraps.
The Raw Veggies:
1 medium Zucchini
1 medium Yellow Squash
Cilantro for garnish
Use a veggie spiral and make veggie noodles
If you do not have one you can julienne the veggies, thinly.
Add to a bowl. Top with Sweet and Sour Cauliflower and Brussels Sprouts mixture.
I garnished mines with cilantro and a little olive oil.
This perhaps one of my favorite things to eat for lunch or breakfast, these amazing Quinoa Corn Cakes. They are gluten free and high in protein. A great way to start the day, before a hard cardio workout for me. I just filmed a how to video about these yummies, but wanted to give you guys the recipe. The video is being edited at this time and why should you wait. LOL! Enjoy!
1/2 cup quinoa, rinsed and drained
1 cup water
1 lg egg, beaten
1 cup frozen corn kernels, thawed
1/4 cup onions, finely chopped
1/4 cup red bell peppers, diced
1/4 cup poblano peppers, diced
2 tbsp brown rice flour
1 tsp smoked chili powder
1 tsp smoked paprika
1/2 tsp cumin powder
1/4 tsp sea salt ( to taste)
1/8 tsp freshly ground black pepper
2 tbsp olive oil
Directions for Cakes:
1. Make the Quinoa according to your package instructions. Cover, reduce heat, and simmer 15 minutes. Fluff with fork, add to a large bowl and set aside.
2. In a sauce pan add 1 tbsp of olive oil and sauté all the veggies on a medium low heat for 1-2 minutes. You want the veggies to still have a crunch. Add a pinch of salt.
3. Combine quinoa and all the other ingredients, except the extra olive oil in a bowl. NOTE: Allow everything to cool before adding the egg, you will have quinoa with scrambled eggs. That’s good, but for another time. 🙂
4. Heat the remaining oil in a large, nonstick skillet (work in batches if necessary) over medium-high heat. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto griddle, flattening into pancake shape with back of a large spoon or spatula (makes 8 cakes). Cook until browned on bottom, about 3 minutes. Flip carefully and cook about 3 minutes longer.
Carrot, Apple and Cranberry Slaw
1 peeled large carrot, grated
1 large organic apple, grated
1/4 cup dried cranberries
1 1/2 tbsp apple cider vinegar, or less to taste
1 tbsp olive oil
1 tsp honey
1/2 tsp sea salt
1/4 tsp black pepper, or more to taste
Few leaves of mint and cilantro for extra flavor ( optional)
Place apples in a large bowl and toss with apple cider vinegar. Add carrots, oil, dried cranberries, honey, salt, pepper and fresh herbs; toss to mix thoroughly. I serve this in the middle of 4 Quinoa Corn Cakes.
My friends are amazing! This year I was not in the mood to celebrate my birthday! But they had other plans in mind. My best friends hosted my birthday on the rooftop of one of my dear friends high rise on a beautiful starry summer’s night in Atlanta. We laughed, we cried, we sang, we meditated. It was so ME! My best friend had each lady blow out a gold candle and make a wish for themselves on this beautiful night. That also is so ME, life should be a celebration of us ALL. Well everyone gave me beautiful birthday wishes and gifts.
The funny thing this year most of my gifts were cooking utensils. Now I cook a lot almost every day, but my kitchen is so primitive. They brought me into the 21st century. LOL. This also has inspired me to finally write my cookbook. Set that Table with Love. So here is a recipe I wanted to share with you guys. I did tonight using two of the gifts that were given to me. A Cuisinart Blender and lovely little glass dressing holder.
This is truly setting the table with love.
Blueberry Pineapple Salad Dressing
2 cups of organic blueberries
1 cup of organic pineapples ( chopped)
1 cup of olive oil
4 tbs of organic unsweetened cranberry juice
1 tbs of apple cider vinegar
1 1/2 tbs of organic honey
couple of pinches of sea salt
I blended everything well in my Cuisinart Blender and yummy healthy dressing was born.
This dressing is high in antioxidants, omega fatty acids, prebiotics from the apple cider vinegar which is excellent in promoting healthy intestinal flora. Also this dressing is great for the kidneys and help boost collagen as well, which in my book makes it a Beautiful Energy Food.
So I looked in my fridge and found one green apple, one zucchini and one little small head of red cabbage. Hmmm… I am hungry and I “eat on purpose”. So this is the purpose: conquer hunger, get some energy and I am in my 40’s, so how is this meal going to keep me looking and feeling amazing! I got it!! A slaw.
So here is my late lunch “eating on purpose” lunch, My Raw Red Cabbage, Green Apple and Zucchini Salad with dried cranberries, this salad is dressed with a homemade apple cider lemon vinageriette. Super Yummy A total Beautiful Energy Food, High in vitamin A, B and C and E. Not only it is loaded with vitamins but these veggies and fruits are antibacterial, anticancer, anti – inflammatory, boost immunity and promotes healing from the inside out.
Here is another little tidbit:
Did you know that red cabbage is one of the only four vegetable that is high in vitamin E , in time results in good skin and a good heart. I topped the slaw/ salad with some Bhujan Crunchy seasoned roasted peas. You can get them from any grocery store .
The recipe is simple just shred everything in a bowl
The dressing is simple as well:
3/4 cup olive oil (good quality)
1/2 cup apple cider vinegar
2 tablespoons lemon juice
2 tablespoons honey ( optional) I am not doing sugar, so I added none here
1/2 teaspoon of sea salt
1/4 teaspoon red pepper flakes
Add everything to a blender and blend throughly. Put in a bowl 1/2 cup of the dressing add all the salad ingredients to the bowl with the dressing and toss. I used a half of cup of dressing for this recipe you will have plenty left over so just store in a mason jar or a glass container with a tight seal. * Make the dressing first then shred the fruit and veggies, they apple will get brown so add the salad ingredients immediately into the dressing.