Category Archives: Tip

Bitters Salad and Raspberry Dressing

Bitters Salad
I love a healthy salad that packs flavor and isn’t something I make every day. This definitely fits the bill.
The bitters are beautifully contrasted with the sweetness of the raspberries and tang of he lemon juice.
Ingredients
1 heart of romaine lettuce, ripped into bite-size pieces
1 endive, ripped into bite-size pieces
½ cups arugula and/or watercress, ripped into bite-size pieces
1 rib celery, thinly sliced
2 scallions, chopped
2 tablespoons chopped flat-leaf parsley
1 small garlic clove, minced
1/4 cup black olives
1/4 cup baby green tomatoes, cut in half
salt and pepper to taste

 

Dressing Ingredients
1/4 cup raspberries
3 tablespoons freshly squeezed lemon juice

1 tablespoon white wine vinegar
½ cup extra virgin olive oil

1 tablespoon dijon mustard

Directions
Combine all the ingredients together in a large bowl.

Just before serving, blend the dressing in a blender on high, pour over the salad and toss.

Asparagus Basil “Risotto”

I invented this recipe on a sleepless night where I had too many random ingredients in my fridge and needed to get rid of them all.

I have to say, this dish is superb- it is cream and very reminiscent of risotto.

Asparagus Basil "Risotto"
Risotto Ingredients
1 head of cauliflower
1 cups chicken broth (vegetarians use vegetable stock)
1/2 cup beef broth (vegetarians use vegetable stock)
1/2 cup heavy cream
4 tablespoons unsalted butter
1 large onion, minced
1 shallot, finely chopped
4 cloves of garlic, minced
Kosher salt to taste
1 to 1/2 cups wild mushrooms
2 cups asparagus, cooked and cut into 1-inch pieces or discs (I prefer the look of discs)
1 cup grated Parmesan,
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon freshly grated nutmeg
Freshly ground black pepper, to taste

Basil Sauce Ingredients
1 cup basil leaves
1/2 cup parsley leaves
1-2 cloves of garlic, peeled
1/2 lemon, juiced
Salt and freshly ground black pepper to taste
1/4 cup extra-virgin olive oil
Directions
Bring the chicken broth and beef broth up to medium temperature in a saucepan and maintain the temperature and keep covered with a lid.

Trim the core and cut leaves off from cauliflower. Break the florettes into chunks, then press the button a few times with a break in between in a food processor. You wanted it to still be chunky and resemble rice and not to become dust. 9 prefer to use a ricer for this step but it is a bit harder with uncooked cauliflower but the “rice” does look better.

In a large heavy-bottomed saucepan, melt the butter over medium heat.

Add the onions, garlic and shallot with a pinch of salt to sweat until everything becomes translucent (not browned),which will take about 5 minutes.

Add the “rice” and stir constantly adding in the liquid by 1/3 volume until everything has been absorbed, this will take 8-10 minutes.

Add the remaining ingredients, remove from the heat and still until everything has melted beautifully. Serve immediately.

Combine together the sauce ingredients in the blender and blend on high. Pour a few tablespoons on the bottom of each place before placing the risotto on top.

Spicy Indian Vegetable Fritters

Vegetable Fritters

Makes about 24 fritters
Ingredients
1 small head cauliflower, cut into small florets
2 large organic eggs
2 scallions
4 tablespoons parsley, coarsely chopped
¼ cup almond flour
1 green chili, minced
1 tablespoon ginger, finely grated
1 teaspoon cumin seeds
1/8 teaspoon asafetida
1/8 teaspoon of baking soda
1 teaspoon salt
¼ teaspoon ground black pepper
1/2 cup nuts (choose peanuts, macadamia nuts or anything else you like, chop them down so they are a manageable size)

4 cups of oil to fry

Directions
In a food processor rice the cauliflower florets until it is grainy but not fully pulverized.Microwave the mixture for 5 minutes.Transfer the cauliflower to a towel and twist out all of the excessive moisture.

Mix the cauliflower in with the remaining ingredients.

Make each of the fritters into 1 inch round balls and press down to make a disc shape.
Bring the oil up to 350 degrees F.
Fry 2-4 at a time without overcrowding the pan. When you add too many, it drops the temperature of the oil and instead of frying quickly, the fritters just soak in all the oil.

Exotic Raspberry Creme

Raspberry Creme

My sweet tooth is at it again. I just can’t help myself. I find myself  craving sweets at every meal and wake up in the middle of the night and find myself in the kitchen. I think I have made my sleepless nights worst by treating myself to this delicious dish. I find myself waking myself up just so I can have dessert part 2.

Raspberries are my favoritest (yes, I make up my own words, it is a Riism and I am known for it) things in the world! I make this dish when I am craving a late night treat and don’t want to feel guilty the next day. It is light, has a serving of fruit and isn’t too sweet. Rose water is heavily used in Indian sweets, it adds such an interesting flavor that you can’t pinpoint.

INGREDIENTS
2 tablespoons powdered sugar or sugar substitute( I use liquid stevia which is 4 drops)

6 ounces of frozen raspberries

1 cup heavy whipping cream (use coconut cream or any other substitute you feel us necessary)

1 tablespoon rose water (this ingredient can be found in any Indian or Middle Eastern store, make sure it does not have sugar)

DIRECTIONS
Combine all of the ingredients together in a blender and blend on high for a minute. Blend again, start on low and work your way up to high. Serve with a few raspberries on top for garnish.

Slow Cooker Moroccoan Beef Tangine

I love this one pot recipe, so delicious and rich. You can make couscous or rice with this recipe. I many times eat is as a stew, nothing added! This recipe makes 4-6 servings of deliciousness.Moroccoan Beef Tangine

Ingredients
2 tablespoons oil
2 pounds cubed stew beef
1/2 tablespoon salt
1/4 tablespoon black pepper
1  tablespoon garam masala
2  tablespoons ground cumin
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 tablespoon sweet paprika
1/2 tablespoon chili powder
1 large onion, diced
4 cloves of garlic, minced
1/4 cup coriander
1 16 ounce can of stewed tomatoes
1 6 ounce can of tomato paste
2 cups beef stock
1 small pumpkin, seeded and diced
1/4 cup dried prunes or apricots, minced (leave out if desired, for my low-carb meals I do not add this at all and instead use dried sugarless cherries)
1 16 ounce can of chickpeas, drained and rinsed (for low-carbers use soy balls that are soaked in hot water instead)
4 tablespoons slivered almonds

Couscous, a low-carb couscous alternative or rice

Directions
Combine the spices together and rub massage it into the beef and allow it to marinate in the refrigerator overnight or for a minimum of an hour.

Bring a large pot to medium heat, add oil and brown meat.

Throw all of the ingredients but the chick peas in the slow cooker and set on medium heat for 6 hours.

Add the chick peas and prunes and cook for another 30 minutes.

Serve with slivered almonds sprinkled on top for added crunch.

Cooking 101: Herb Roasted Chicken

I love roasted chicken and make this simple recipe at least a few times a month. It is super easy and delicious. Herb Roasted Chicken

Ingredients
1/2 teaspoon freshly cracked pepper
1 teaspoon kosher salt
1 tablespoon melted butter
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon coconut oil, grape-seed oil or any other oil you prefer
4 pieces of chicken breasts or 8 pieces of thighs, it can be skinless or boneless. If you are using skinless and boneless, it takes less time to cook and check on the meat 10-12 minutes earlier.

Directions
Preheat the oven to 425 degrees F.

Pat the meat with a paper towel to make sure it is dry and all moisture is removed.

Combine together the seasonings, oil and butter.

Pour over the chicken and rub it into the meat and place in a baking dish. If you use a metal dish, the cooking time will be decreased by 5-10 minutes.

Bake the skinless, boneless chicken breasts for 30-40 minutes
Bake the  bone-in chicken breasts for 40-50 minutes
Bake the skinless, boneless chicken thighs for 40-50 minutes
Bake the bone-in chicken thighs for 50-60 minutes

This is great on salads, in sandwiches or just the way it is.

Bulletproof Coffee

Dave Asprey came across the healing power of fats combined with caffeine on his 18K climb of a mountain in Tibet. This lifesaving drink re-energized him so he could go further to conquer the mountain. On his return home, his inquisitive mind began to intensely research what cause his sudden recovery and miraculous burst of energy. His findings have led to a phenomenon. I can’t afford his coffee and additives so I have my own recipe that I have tweaked.

I am addicted to this golden deliciousness! Here is my basic recipe and included are a few toppings/variations to take it to the next level!! Watch my YouTube video on this topic here.

Here are additional tips on how to make this coffee.

Secondly, I want to acknowledge that this recipe is from the brilliant mind of Dave Asprey, please stop by his page, The Bulletproof Executive, for more of his research and findings.

I am addicted to this golden deliciousness! Here is my basic recipe and included are a few toppings/variations to take it to the next level!!

INGREDIENTS
Here is how you make the basic coffee. I use 8 cups boiling water, that is cooled for a minute and add 1/2-1 tablespoons of organic mountain grown coffee for each cup of water. It all depends on how jolted you want to be for the day and how strong you like your coffee.
2 tablespoons Kerrygold Butter
I know in the video I said Kerryman (local Chicago bar that my friend DJs at) instead of the butter. I like both, so no judgement.
1 tablespoon MCT oil
1 tablespoon organic coconut oil
2-4 tablespoons equivalence of sugar substitute (I love stevia)

DIRECTIONS
Place all of the ingredients in a blender and blend until frothy.

VARIATIONS/FLAVORS
Add 2-4 tablespoons of any unsweetened syrups such as raspberry, caramel, hazelnut (I recommend the Davanci all natural series or you can find anything on Amazon) I sometimes add fresh blueberries, blackberries and raspberries.

Aztec Cinnamon Chocolate Coffee
1/4 cup cocoa powder
Pinch of chili pepper
1/4 teaspoon cinnamon

Apple Cinnamon Coffee
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 apple, peeled

Chocolate Shake Coffee
2 scoops chocolate protein powder
1/2 teaspoon vanilla extract

Vanilla Shake Coffee
1/2 teaspoon vanilla extract
2 scoops vanilla protein powder

Coconut Creme Coffee
1/4 cup coconut cream (this is condensed coconut milk, no sugar added)
1/2 teaspoon vanilla extract

Mochachino Coffee
1/2 teaspoon vanilla extract
1/4 cup cocoa powder
1/4 cup heavy cream

Chocolate Mint Coffee
2 tablespoons mint extract
1/4 cup cocoa powder

Almond Joy Coffee
1/4 cup cocoa powder
1/2 teaspoon vanilla extract
1/4 cup coconut cream (this is condensed coconut milk, no sugar added)