New Spring Salad
24 Apr 2012 Leave a Comment
in Candida, Recipes Tags: raw, apple cider vinegar, candidiasis, green veggies, quick meal, Local food, organic, salad dressing, one dish meal, carrots, greens, salad, cheese, candida diet, meditation, health coach, candida, candida cookbook, tuna, yoga, kripalu yoga
Dana and I literally made room for our yoga practice.
I’ve been a bit pressed for time since there are a lot of exciting changes going on right now; the garden is growing, there are houses to bid on (woah!) and we converted an extra room in our house to a yoga/meditation room. I have been naturally waking up consistently early for the past few weeks, a change I attribute to the new season and a sign that my health continues to improve. The combination of getting up earlier and our yoga room means I’m able to do an hour of Kripalu yoga, mediate and start my day having already accomplished two of my most important goals for the day. Or I can work in an hour of yoga later in the day. Either way, having hour long classes, on line, that range from gentle restorative yoga to more vigorous, challenging classes, right on the Kripalu home page, makes a daily practice pretty easy to incorporate. If you have space for a yoga mat and an internet connection, you too can incorporate yoga into your daily routine. Give it a try!
One of 4 post cards designed to promote the market. This one is my favorite. You can see the other designs on the New Amsterdam Market Facebook page.
Dana, Brian and I are also expanding Fire Cider to a weekly market in New York City called ‘The New Amsterdam Market’ which opens next Sunday at 11 am in the Old Fulton Fish Market. This is such an exciting next step for us and there’s a lot to do to get ready! So, I find I have less time that I would like to spend writing new recipes and playing in the kitchen. In the interest of time, mine and yours, I’ve come up with a new way to write recipes so I can continue to share with you on a weekly basis…
The ingredients will be listed in the order they are added to the recipe. Simple instructions will appear throughout the list and the meal should take about 5-15 min to assemble or cook, sound good? Healthy meals fast, yes please!
One dish dinner with the daffodils my mom picked for us, thanks mama!
New Spring Salad
In a large bowl combine:
1 can tuna
3-4 T mayo
2 T spicy dijon mustard
2 T raw apple cider vinegar
2 T each: Kalamata olives halved and chopped oil cured olives
salt and pepper to taste
Mix well then add
Salad greens of your choosing: baby spinach and dandelion greens are especially nutritious.
1 grated carrot
Mix again and top with
grated cheese, I used some Vermont cheese from the co-op that’s part cheddar and part Romano
a small handful of toasted, salted sunflower seeds
Serve and eat!
Veggies and Egg Pancake with Peanut Curry Sauce
29 Mar 2012 Leave a Comment
in Recipes Tags: candida, candida cookbook, candida diet, candidiasis, carrots, egg pancake, eggs, garlic, ginger, greens, health coach, onion, peanut sauce, protein, steamed veggies
Steamed Broccoli, Carrots and Onions, Egg Pancake and Peanut Curry Sauce
Egg Pancake, sliced and topped with scallions.
Not bad for a quick Monday night Fire Cider dinner meeting!
Dana made the peanut curry sauce while I chopped and steamed the veggies. We made a quick egg pancake; an omlet with no filling, just flip it to cook the other side. Then top everything with your favorite peanut sauce! We make ours with chunky peanut butter, sesame oil, tamari, apple cider vinegar, coconut milk, hot pepper and curry powder.
Japanese Burrito
28 Feb 2012 1 Comment
in Recipes Tags: bread alternative, candida, candida cookbook, candida diet, candidiasis, canned tuna, green veggies, greens, health coach, herbs, hot sauce, mayonaise, Nori, one dish meal, onion, protein, quick meal, salad greens, sea vegetable, snack, tuna, wrap
Tuna prepared with mayo, salad mix, sheets of nori and hot sauce: combine and eat!
I love nori, it’s a really versatile sea vegetable that makes a great wrap for sandwich fillings. You can use any of your favorite cold sandwich fillings rolled up in a sheet of crunchy, mild tasting nori. Today I grabbed a bag of baby salad greens, my favorite hot sauce and a couple of cans of tuna. I prepared the tuna with mayo and onion, some spicy Dijon mustard, a splash of balsamic, salt and pepper and the juice of 1/2 a lemon.
Layer mixed salad greens, prepared tuna and some hot sauce, then roll it up!
A healthy wrap is a green wrap!
Nori is considered to be a “super food” because it is packed full of vitamins, nutrients and even some rare trace elements. Nori is very high in protein, iron and vitamin C. It is also a great source of vitamin A, vitamin B2, iodine, potassium and magnesium. Nori seaweed has been shown to moisturize dry skin, improve circulation and detoxify the skin. SeaSnax is a company that makes roasted, lightly oiled and flavored nori sheets. Their snacks are crunchy and salty and satisfy like potato chips with the added benefit of being highly nutritious!
Comfort Food: Goat Cheese Greens
13 Oct 2011 3 Comments
in Recipes Tags: candida, candida cookbook, candida diet, comfort food, fennel, garlic, goat cheese, green veggies, greens, health coach, hot pepper, one dish meal
Greens chopped into fettuccine sized slices.
The idea here is to use a whole bunch of greens, sliced into fat ribbons, and then combine them with some creamy, cheesy goodness for a dish that’s similar to mac n cheese but with way more nutrients, minerals, vitamins, fiber, good fats and all that other stuff your body gets from green food! I used to love cooking pasta and dressing it up with olive oil, grated cheese, hot pepper flakes and lots of garlic. In retrospect, the pasta was just a vehicle for the seasonings and cheese so why not replace it with the one food most missing from American diets? Why not indeed!
Ingredients:
A big bunch of sturdy greens like collards or the leaves from your broccoli, romanesco or brussels sprouts plants. Strip the leaves from the stems, stack the leaves and slice into fettuccine sized ribbons.
Olive oil, enough to saute all your greens
a clove or three of mashed or minced garlic
and any or all of these flavorful, medicinal seasonings: hot peppers, fennel, garlic salt, sea salt, black pepper, paprika smokey or hot, all to taste
Fresh goat cheese, get it local at Berkshire Organics or the Berkshire Co-op Market
So happy to have time to cook more and relax more after a very busy three weeks.
Procedure:
Heat the olive oil in your cast iron skillet on medium heat, add your garlic and any whole spices you are using like the hot pepper flakes and the fennel seeds.
Before the garlic starts to brown, add in all your pretty green ribbons and saute til wilted and cooked through.
Add salt to taste and any powdered spices you are using, like paprika.
When the greens are cooked to your liking and you’ve adjusted the seasonings, serve the greens and top with as much goat cheese as you like. Mix it well, it will melt instantly on the hot greens and make a creamy sauce, kinda like mac n cheese but with out the gluey macaroni and unsettling powdered ‘cheese’. Top with some hot sauce or sriracha if you need extra heat. Isn’t it comforting to know that your comfort food is really nourishing?
Comfort food can be green and good for you too!
Crunchy Kale Salad
31 May 2011 1 Comment
in Recipes Tags: carrot, goat cheese, greens, kale, purple onion, quick meal, raw, travel food
I found this salad at The Biscuit in Somerville last weekend while my family and I were in town for my sisters college graduation. I had this for brunch and it was so simply delightful. Kale salad is great traveling food since the greens and onions get softer and the flavors meld together the longer they sit before serving. So I got one to go for the car ride back to the Berkshires. And when we got home I used the list of ingredients on the container to make my own version.
A big healthy serving of greens, no cooking required!
Ingredients for two large portions:
1 ½ bunch of kale, ribs removed, ripped into bit size pieces
2 T olive oil
1 carrot, grated
Handful of thinly sliced purple onion
2-3 ounces chevre, soft goat cheese
For the dressing:
2 T olive oil
2 T spicy brown mustard
1 T lemon juice
1 garlic clove, mashed or pressed
Salt to taste
First, using your hands, massage 2 Tablespoons of olive oil and some salt into the ripped kale pieces. The more you work the oil into the kale, the better. The oil makes the kale soft, flavorful and easier to digest. Add the onion and carrot and goat cheese and toss to combine. Set aside and make the dressing.
For the dressing put all the ingredients into a bowl and whisk to combine. Add the dressing to the kale salad and toss to coat evenly. Eat now or set some aside for later, this salad gets better with time and is great to make ahead for lunch or travel food!
Gringa’s Mole Verde y Pepitas
04 May 2011 Leave a Comment
in Recipes Tags: black pepper, carrot, chipolte, cocoa powder, collards, corriander, cumin, garlic, greens, kale, mole sauce, onion, smoky sweet paprika, toasted pepitas
A quick and easy version of mole with greens, onion, raw carrot and toasted pepitas
Dana came up with this recipe (I came up with the name!) when I was craving Mole sauce but the traditional recipes we had were all too far off my diet. I made this for lunch yesterday, the most time-consuming part was stripping the kale leaves from the ribs, which can be done in advance. The toasted pepitas and grated raw carrot add crunchy sweetness to this dish. If you don’t remember how easy toasted pepitas are, here’s a reminder!
Ingredients and procedure for 2 servings:
Collards or kale, one big bunch, ribs removed, leaves chopped
A big bunch of lacinato kale chopped and ready for the skillet.
In a cast iron skillet over medium heat saute about 1/3 cup chopped onion
and 2 cloves crushed garlic
in 2-4 Tablespoons of olive oil with salt. After a couple of minutes….
Add 1/2 teaspoon each: chile or chipolte powder, sweet smoky paprika, (smoked) black pepper and 1/4 teaspoon each cumin and coriander. Mix to combine.
Ground smoked black peppercorns, chipolte pepper, coriander, cumin and smoky sweet paprika
Then add a heaping tablespoon of unsweetened cocoa powder, a tablespoon tomato paste, juice from half a lemon and a little water, about 3-4 Tablespoons.
Mix well again to make the chocolatly sauce, if it’s too thick, add a little more water or oil and then…
Combining the spices, onion and garlic with cocoa powder and a tablespoon of tomato paste to make the sauce.
Add the chopped greens, salt and a bit of stevia to taste. Cook, continuing to stir so that the greens get completely covered in mole sauce. Cook until the greens are wilted. Taste and adjust any seasonings.
Top individual servings with toasted pepitas and grated raw carrot.
If you want to add cooked chicken, tempeh or pulled pork you can easily make this side dish into a filling meal. This recipe is easily doubled and wicked delicious.
Sesame Spinach Salad
22 Mar 2011 Leave a Comment
in Recipes Tags: apple cider vinegar, dandelion, garlic, greens, quick meal, salad, salad dressing, sesame oil, Sesame seeds, spinach, tahini
I know spring is finally here when I start craving things like dandelion greens and spinach salad, even if the weather has different ideas. This salad is really easy to make, it takes about 5 minutes and will feed two people as a side and one hungry lady as a meal. The toasted sesame seeds are the only time-consuming thing so make more than you need and keep them on hand!
Sesame salad with baby spinach, mesclun greens and black and white sesame seeds
Ingredients for Sesame Dressing:
1 Tablespoon each: apple cider vinegar, tahini and sesame oil
salt and pepper to taste
1 clove garlic mashed/pressed
Few drops of water.
This dressing can easily be doubled or tripled if you want to make some to have on hand.
Here’s what you do, whisk all the ingredients together in your salad bowl and then slowly add a few drops of water, whisking in between to your preferred consistency, usually all it takes is a teaspoon or two.
Add in greens: baby spinach is awesome, dandelion greens are a delicious detoxifier, mesclun mix, or all three! Toss to coat evenly with the dressing.
Sprinkle with toasted sesame seeds, swirl them around in a cast iron skillet over medium heat until they start to pop and smell super sesame, about 5 minutes.
Done! The dressing only has about 200 calories and will cover several big handfuls of salad greens, a quick and easy way to add some green to your diet. I made this yesterday for lunch and added a chopped hard boiled egg and some hot sauce for a complete meal. I bet it would be good with grilled spicy shrimps, chick peas or left over roasted chicken, ect, you get the idea. Enjoy eating this healthy and delicious salad and if you have variations, I’d love to hear about them!
Shrimp and Scallop Fish Balls
09 Dec 2010 Leave a Comment
in Recipes Tags: basil, fish, food processor, fry, garlic, greens, scallops, shrimp, soup, sriracha
The ones that Brian made looked very similar to these.
Before my brother had me over for dinner last week we had several conversations about what he would make that I could actually eat. We joked about how he was going to make us pizza, minus the pizza part. What he cookedwas super simple, really yummy and perfectly Candida diet friendly. All you need is a food processor (it really helps) and a pan with veggie oil or coconut oil for frying. I’m sure you could bake them too or cook them in boiling broth for soup.
Ingredients
all amounts are approximate, you can add more or less herbs and seasonings to your preference:
1/2 pound each shrimp and scallops or 1 lb of white fish (you can mix and match, use what you have or whatever is freshest at your grocery store)
zest of one lime, make sure it’s organic or you’ll be zesting chemicals, ew. Slice the zested lime and serve with the fried fish balls.
1 clove garlic, chopped
1 tsp fresh ginger, chopped
fresh Thai basil, 4-8 leaves depending on how much you like basil. Regular basil works just fine if you can’t find Thai.
Chili pepper flakes and/or Srirach (Brian used both since we like spicy food!)
Dash Cumin
The Procedure
Put all the ingredients into your food processor and pulse until well combined. You may want to scrape the sides down a few times in between mixing.
The two spoon fry technique
Using a tablespoon or two of the fish mixture (you can make these more like patties or keep them small and round, it’s up to you!) cook in hot oil until golden brown. If you are deep frying make sure they cook evenly all around, if you are pan frying, flip them and cook both sides evenly.
The first batch, fried on both sides.
We ate ours on beds of mixed greens lightly dressed with lime, salt and oil. And of course, don’t forget the Sriracha!
Sriracha aka Cock Sauce (because of the rooster, of course!)
You can also fry up a bunch of small fish balls and add them to your favorite Asian inspired soup. I like to use clear seafood broth or mushroom broth to start then I add lots of greens like bok choy and freshly grated ginger, lemongrass, cilantro, basil and lime juice. Add the fish balls and you’ve got another great winter meal!
Mushroom based soup, ready to add the veggies and the finish fish balls.
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