Sonoma Turkey Salad

This recipe is a riff on the Whole Foods Cookbook recipe which actually calls for chicken instead of turkey. I picked turkey, however, because first of all I prefer the taste and second, it's also a SuperFood. I always try to get a few SuperFoods in each day, and this is one easy way to do it (in fact there are three SuperFood ingredients within this recipe, which I note with an asterisk).

This dish is tremendously easy to make and also extremely summery. It would be great at a potluck or eaten as a light entree with a crisp white wine or an ice cold margarita. I also imagine adding a bit of horseradish to the dressing would give it some interesting punch -- though I have yet to try it. Excellent stuff! My grade: A+

Sonoma Turkey Salad

Ingredients:

Salad:

2 lbs turkey breast, cooked, cubed, chilled * (I buy mine cooked from Trader Joe's, but you can make your own, or use chicken breasts)
2 cups seedless red grapes, halved
1/2 red onion, diced
3/4 cup roasted pecan halves *
(sunflower seeds would probably also be great in this)

Dressing:

1 cup mayonnaise
5 teaspoons good honey (the darker the better) *
2 teaspoons poppy seeds
4 teaspoons red wine vinegar (I use raspberry red wine vinegar for added dimension)

Directions:

In a bowl, combine mayonnaise, honey, poppy seeds and vinegar. Mix until thoroughly combined and there are no lumps.

In a separate bowl, add cubed turkey, pecans, diced onions and halved grapes. (Celery would also be good in this for some nice crunch.) To this mixture add the dressing, a quarter of a time. I never use all the dressing I make, but would rather have it on hand then not have enough. I usually use about three-fourths of the dressing for this entire dish. (The rest of the dressing is great on salads or can even be used as a marinade for fish, etc.) Mix well. Serve chilled as an entree (with a nice spinach salad) or in a sandwich.

Difficulty: Easy
Prep/cook: 20 minutes (unless cooking your own turkey or chicken)

Delicious Caprese Paninis

Have you ever had a Caprese salad? They're delightful, really; thickly sliced tomatoes piled with fresh buffalo mozzarella and sweet basil leaves, and drizzled, typically, with balsamic vinegar and fine olive oil. They're fabulous in the summer. I sometimes add a little salt to my Caprese salads, but not always, since fine herbs and good vinegar/oil usually does the trick.

I decided to kick my Caprese salad up a notch, making a panini sandwich out of it. I thought I'd incorporate my Easy Breezy Every Day Pesto into it to add some nice punch and flavor. Because it's important, I made sure that all the ingredients were as fresh as possible.

The result was something out of this world -- fresh, light and even healthy. I made mine in a waffle maker because honestly? Do you think I'm going to spend $50 for a panini maker? Hardly. A waffle maker will do just fine, and if you don't have one of those, try toasting the sandwich in a cast iron skillet, the sandwich weighed down by another heavy pan or pot. Works expertly. My grade? To the moon and beyond! A++

The Most Delicious Caprese Paninis

Ingredients:

3 Roma tomatoes
Good balsamic vinegar
Good extra virgin olive oil
1 container buffalo mozzarella in water
15 - 20 leaves fresh sweet Basil
pesto
1 loaf sliced Italian bread (or ciabatta)
butter

Directions:
About an hour before panini making, marinate thinly sliced Roma tomatoes in balsamic vinegar and olive oil. The tomatoes will let off liquid into the oil and vinegar, creating a nice marinade.

About ten minutes before panini making, turn on waffle maker or begin to heat pan.

One hour later, arrange two bread slices for sandwich making. Slather both pieces with homemade pesto (the more the merrier, depending on how much you like the green stuff). Atop the pesto create a layer of marinated Roma tomatoes. Atop the tomatoes layer thinly sliced buffalo mozzarella. Atop the mozzarella drape the sweet basil leaves. Create sandwich, lightly buttering the outsides of both pieces of bread, and then brushing on a light layer of olive oil.

Place sandwich into waffle maker and close lid. Watch closely, making sure cheese melts and tomatoes and basil become sufficiently wilted. Pull sandwich when bread is golden brown. Cut in half and serve immediately.

Difficulty: Easy
Prep/Cook time: 30 minutes prep, 5 minutes cooking (per panini)

Rice with Pecans and Cranberries

I know, I know, I just recently posted a rice recipe good for just about any occasion, but now I have another. Believe me, you'll thank me, it's that good. This one is adapted from the Whole Foods Cookbook and has a bit more crunch than the other, I'd say, mainly due to the raw vegetables. It's just as delicious and versatile (think lunch, dinner, potluck, debauched face-smothering).

And did I mention easy? Because easy is the best part. My grade: A

Rice with Pecans and Dried Cranberries

Ingredients:

Dressing:

6 tablespoons balsamic vinegar
6 tablespoons raspberry vinegar (or red wine vinegar)
1/2 cup extra virgin olive oil
Kosher salt and freshly ground pepper to taste
1 - 2 tsp sugar

Salad:

1 cup rice (I use calrose because I'm a Hawaii girl and addicted to calrose, but wild would probably be even better and you could also use brown)
water, enough to cook rice (see instructions according to rice used)
1 cup pecan halves, toasted
1/2 red onion, diced
1 yellow or orange pepper, seeded and diced
3/4 cup dried cranberries
1/2 cup minced parsley
8 green onions, chopped

Directions:

For dressing, combine vinegars, olive oil, sugar, salt and pepper and mix well. A blender is good for this.

For salad, cook rice according to specifications and reserve. Let cool.

Once rice is cool, add pecan halves, pepper, cranberries, parsley and green onions. Other nice bits for this salad might be celery and carrot. Combine the dressing with salad ingredients, starting with a quarter of the dressing and increasing until you are comfortable with the taste. For example, I do not use all the dressing called for this recipe -- probably about 3/4ths, actually.

Chill before serving.


Difficulty: Easy
Prep/Cook: 45 minutes for rice, 20 minutes for chopping/dressing -- 1 hr 5 min, all in

Blueberry Chocolate Smoothie

I made a delicious smoothie today. The base was organic, unfiltered blueberry juice, to which I added frozen pineapple and blueberries and a banana. Yum. A smoothie would be perfect just like that, but no...I then added a heaping teaspoon of organic cacao powder (sooooo good for you) and a teaspoon of raw honey (ditto). The end result was a chocolate-blueberry smoothie, delightfully tasting and truly healthy.

What a great way to start the morning! Next time I make it, I'll take a picture and note the amounts so I can include it here as a recipe. Though it's really about eyeballing it and adjusting to your personal tastes.

I also think I'll substitute the blueberry juice base with something like almond milk, which should make the smoothie more creamy, like a shake.

Easy Veggie And Hummus Sammich

Remember that raw hummus recipe from yesterday? I hope so, since it was only yesterday.

ANYWAY, here's me using that hummus in a easy-breezy veggie sandwich why btw? Totally tasted awesome. I had to make seconds for everybody which is kind of amazing when you realize that it was HEALTHY.

Out In The Garden

Snapshots from today in the garden.
I was very excited to get in there and get my hands dirty.

I wear this outfit nearly every time I garden, and have for years.
Because I'm a farmer and all.

***

The garden was overgrown and dry.
Still, the Greek oregano managed to come back
like gang busters, as did the sage.


***
Getting my hands dirty. Gardening is actually hard work, yo.
After hours of this kind of squatting as well as all the shoveling and angling,
my body aches. It's a good ache, though.


***
Final result. I prioritized this year, only planting the things I knew I would use.

It's been a good day.

Summer Garden

The sunshine does wonders for me.

I dropped the top and drove around all day, ultimately landing at the garden store. Produce is ridonkulously expensive these days and I prefer to grow my own anyway, where I can. This midwest soil is bananas-good. And so I went and picked up my flats of Roma tomatoes, my sweet basil, my spinach, my (one, for the love of God) cucumber. I'll plant them tomorrow and within weeks will be eating my own harvest. I have to say, there's very little quite so satisfying. I make my own hummus and garnish it with my own cucumbers and tomatoes. I make mounds of bruschetta. I use the basil and Roma tomatoes, add mozzarella and then make tasty paninis . The spinach is new this year (I failed miserably with it last year) and if any of you know me, you know how I love spinach salads. So it's good. It feels and tastes very good.

Sunshine? Also good. You out there reading this? Probably totally vitamin D deficient. Don't feel bad because most of us are. But vitamin D acts as a well-being hormone within us; it actually has the ability to make us feel better, lighter, calmer. Vitamin D deficiency has also been linked to a variety of maladies/conditions. So get your fifteen minutes, people, or supplement if you need to. And eat those veggies. And eat that fruit!

Meanwhile I'll take pictures of my garden and the things I make with my harvest.

Stay tuned.

Intriguing Smoothie Recipe I must Try

Found this smoothie recipe online and it looks quite good. Lots goes into it, obviously, and perhaps I wouldn't use all ingredients, but man, tons of power nutrients listed here.

I'm going to try it, and am posting it here for my own records.

Start off with half an inch of water and put it into your vitamix.

Add:

1. Spoon of raw and organic honey
2. Spoon of raw/organic coconut oil
3. Pinch of organic sea salt
4. Handful of organic cashews or organic brazil nuts
5. Two squirts of vanilla stevia

Blend on high until silky smooth. Now you have your base!

Now Add:

1. Half a cup of Organic Frozen Berries (or fresh berries like strawberry, raspberry, blueberry, etc.)
2. 1.5 - 2 cups Coconut water or some kind of nut milk (I prefer coconut water, but I do use nut milk sometimes. Such as vanilla almond milk or hemp milk)
3. 2 to 3 (or more :)) big tablespoons of Cacao Powder
4. 1 - 2 teaspoons of Goji Berry Extract powder
5. Handful of Goji Berries
6. 2 to 3 tablespoons of some kind of seeds (I like Chia seeds the best. But you can use flax seeds)
7. 1 - 3 scoops of SunWarrior Protein
8. 1 - 2 tablespoons of tocotrienols
9. 1-2 tablespoons of SunWarrior activated barley (optional)
10. 1 tablespoon of maca extreme (be careful! :))
11. 1 -2 tablespoons of The Sun is Shining (or spirulina)
12. 1 tablespoon of organic peanut butter (optional)

Blend that all up until smooth and enjoy!

You can basically mix and match ANYTHING you want and be okay. The more you put, the thicker the smoothie will be. As you start making more of them and watching what you put everyday, you’ll get a good idea of what works for you. There is so much you can put into smoothies its incredible. Like I said, once you have your base, you can dump stuff in and it’ll still taste good! The ingredients above are just some of the things I put in my smoothies. Some days I put other stuff and substitute. All depends on what you feel like.

The best part is, they taste GREAT and they make you feel GREAT.

Lifestyle Issues

I haven't posted any new recipes because truth be told I've been on a cleanse of sorts. I do drink smoothies, however, chock full of all manner of glorious things, and I have taken pictures as well as noted which blends make me feel particularly well, and why. Awhile back I also candied some tomatoes and made some fun and delicious flavored oils; photos and recipes of all these things to come at some point in the near future.

Mainly though I am eating a lot of raw foods. Spinach, nuts, seeds, cherries, bananas, etc. I use a little bit of olive oil to dress my veggies, and the rest of the time I use raw virgin coconut oil for medicinal reasons. I get more than enough healthy fats using that. I mix the coconut oil with orange juice (about a tablespoon to half a glass) and drink three times a day. The oil helps with thyroid function (I have Hashimoto's) and I am amazed over the great things it's doing for my skin, and also my energy levels. I will post more expansively on this soon.

Basically I eat the same thing nearly every day. This doesn't make good fodder for a food blog of course, but I will perhaps begin to include my observations on living 90% raw, as well as how this lifestyle is affecting my general well-being. I believe in nutritional intervention. I believe in holistic care. I believe in being the staunchest advocate for my own health care, and one way I do this is by trying to ingest things I know will truly feed my body. It's been a reverent exercise. The body truly is a temple, and the more we treat it as such, the better we begin to feel in so many areas of our life.

So, if nobody minds some deviation from the tried and true course (that being rad recipes that taste awesome), you'll be hearing from me more often on a variety of nutrtional topics currently of interest to me.

Peace.

Rice with Pecans and Dried Cranberries

I know, I know, I just recently posted a rice recipe good for just about any occasion, but now I have another. Believe me, you'll thank me, it's that good. This one is adapted from the Whole Foods Cookbook and has a bit more crunch than the other, I'd say, mainly due to the raw vegetables. It's just as delicious and versatile (think lunch, dinner, potluck, debauched face-smothering).

And did I mention easy? Because easy is the best part. My grade: A

Rice with Pecans and Dried Cranberries

Ingredients:

Dressing:

6 tablespoons balsamic vinegar
6 tablespoons raspberry vinegar (or red wine vinegar)
1/2 cup extra virgin olive oil
Kosher salt and freshly ground pepper to taste
1 - 2 tsp sugar

Salad:

1 cup rice (I use calrose because I'm a Hawaii girl and addicted to calrose, but wild would probably be even better and you could also use brown)
water, enough to cook rice (see instructions according to rice used)
1 cup pecan halves, toasted
1/2 red onion, diced
1 yellow or orange pepper, seeded and diced
3/4 cup dried cranberries
1/2 cup minced parsley
8 green onions, chopped

Directions:

For dressing, combine vinegars, olive oil, sugar, salt and pepper and mix well. A blender is good for this.

For salad, cook rice according to specifications and reserve. Let cool.

Once rice is cool, add pecan halves, pepper, cranberries, parsley and green onions. Other nice bits for this salad might be celery and carrot. Combine the dressing with salad ingredients, starting with a quarter of the dressing and increasing until you are comfortable with the taste. For example, I do not use all the dressing called for this recipe -- probably about 3/4ths, actually.

Chill before serving.


Difficulty: Easy
Prep/Cook: 45 minutes for rice, 20 minutes for chopping/dressing -- 1 hr 5 min, all in