Roasted Broccoli with Garlic, Ginger, and Green Onions

roasted broccoli with ginger garlic green onion

 

Ingredients:

  • 12 oz broccoli florets
  • 1/8 cup sesame oil
  • 1/8 cup extra virgin olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp roasted red pepper flakes
  • 2 cups green onion chopped
  • 5 tablespoons ginger minced
  • 8 tablespoons garlic minced

Procedure:

1) Preheat the oven to 400 degrees F.

2) In a mixing bowl, combine all ingredients and make sure the florets are coated with the mixture.

3) Roast for about 15 minutes (broccoli should be soft and golden).

4) Place in serving bowl, serve and enjoy!

Pear Coleslaw Salad

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Ingredients:

  • 10 tablespoons extra virgin olive oil (3/4 cup)
  • 2 tablespoons apple cider vinegar
  • Salt and black pepper to taste
  • 1 pear
  • handful of raisins
  • 16 oz bag of coleslaw vegetable mix (cabbage and carrots chopped)

Procedure:

  1. Puree 3/4 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 pear and salt and black pepper.
  2. In a bowl, combine the coleslaw vegetables with the pear dressing and mix.
  3. Mix in a handful of raisins and serve.

Oven Roasted Brussels Sprouts

brussels

 

These savory Brussels sprouts are filled with flavor and every ingredient adds important vitamins. They don’t taste like “vegetables” and are not bitter.

Ingredients:

  • 1/2 red onion finely chopped
  • 1 tsp turmeric
  • 1 tsp sage
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1 tsp black pepper
  • about 12 Brussels cleaned sprouts
  • 1-2 tablespoon tahini
  • 1-2 tablespoon creamy almond butter
  • 1/4 cup extra virgin olive oil
  • 2-4 tablespoons Rosemary

Procedure:

1) Preheat the oven to 400 degrees F.

2)In a mixing bowl, mix all the ingredients except the Brussels sprouts.

3) On a cutting board, cut the Brussels sprouts into thirds (or halves if can’t do thirds).

4) Mix the sliced Brussels sprouts with the mixture in the bowl.

5) Then, pour everything from the bowl onto a pan.

6) Roast the Brussels sprouts at 400 degrees F for about 20 minutes (The Brussels sprouts should be golden and completely soft if you were to bite into them. The onions should be sweet and caramelized.).

7) Serve on platter and enjoy.

Easy Roasted Peppers

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We like to serve this on a platter with buffalo mozzarella and basil.

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 or 3 medium peppers

Procedure:

1) Slice you peppers and place on pan with salt, pepper and extra virgin olive oil.

2) Roast in oven at 400 degrees for about 20 minutes (peppers should be soft and golden and almost burnt on edges).

Crispy Cheese

cheese crisps

the perfect poached egg brunch

 

 

 

 

 

 

Ingredients:

  • various hard goat and sheep cheeses (manchego, gouda, midnight moon, cheddar, etc.)
  • optional: dried spices (Italian seasoning, thyme, black pepper, red pepper flakes)

Procedure:

1) Preheat the oven to 350 degrees F.

2) Line a large pan with parchment paper.

3) Grate the cheeses.

4) Pour the grated cheese on the pan and make sure it is a thin as possible.

5) Bake for 20-30 minutes or until golden.

6) Let it cool.

7) Cut into squares and serve on a platter.

or

7) Try my Brunch Poached Eggs.

8) Enjoy.

 

 

Carrot Soup With Ginger

ginger carrot soup

 

 

 

 

 

 

Ingredients:

  • 2 bags of organic carrots ( about 2 lbs)
  • 1/2 medium onion
  • ¼ cup of grape seed oil
  • ½ tsp salt
  • 1/2 tsp black pepper
  • ½ cup extra virgin olive oil
  • 4 cups water
  • large casserole dish
  • 2 tablespoons fresh ginger minced

Procedure:

  1. Put 2 bags of carrots and ½ sliced medium onion in a large casserole dish.
  2. Add ¼ cup of grape seed oil and salt and pepper.
  3. Bake at 350 degrees F until the carrots and onions are caramelized, golden, and tender (about an 45 minutes).
  4. Let the dish and carrots and onions cool and then.
  5. Add the carrots and onions to the blender (Vitamix).
  6. Add 4 cups water and ½ cup extra virgin olive oil to the blender and blend.
  7. Serve at room temperature, chilled or heat stovetop.

Marinated Skirt Steak

skirt steak

 

 

 

 

 

 

This skirt steak recipe is great for outdoor barbecues and parties and we assure you that everyone will like the steak. We think marinating the steak for two days is ideal. Many times, one day is not enough for all the flavors to be absorbed and settle; we find that the flavor is weaker. However, after three days, the steak becomes too vinegary for our liking.

Ingredients:

  • 2 pounds skirt steak
  • 1/3 cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • 1 tablespoon Italian seasoning (optional)
  • 10 garlic cloves minced
  • 1 cup scallions chopped
  • 1/2 onion minced
  • 1 thumb sized piece of ginger minced
  • 2 tsp sea salt
  • 2 tsp black pepper
  • 1 tsp red pepper flakes
  • 1 cup of miscellaneous herbs minced (rosemary, oregano, thyme, basil, sage, cilantro)
  • 1 tablespoon coconut palm sugar or honey (optional)

Procedure:

1) Cut you skirt steak into smaller square-shaped pieces ( the size should be like the size of a palm). If  the meat is to thick, also cut it length wise.

2) In a bowl, combine all the other ingredients and mix well.

3) Add the meat to the bowl and, with your hands, mix well so that all the meat has been covered and has absorbed some sauce.

4) Cover the bowl with a plastic wrap and refrigerate for at least 24 hours.

5) Then, grill on the barbecue.

 

Yummy for Tummy Tuna Salad

 

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This is our favorite tuna salad. The sauerkraut and fresh dill give this rich salad a strong punch while the tahini makes the salad creamy. Tahini is rich in calcium, magnesium and vitamin E; it benefits your skin and aids in liver detoxification. We don’t add any salt or vinegar in this recipe because the sauerkraut takes care of that. Serve in lettuce cups.

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 1 can of tuna
  • 1/4-1/3 cup sauerkraut
  • 1/4-1/3 cup fresh dill
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 1 tsp red pepper flakes
  • 1 tsp sage
  • 2-3 tsp tahini

Procedure:

1) In a bowl, combine the extra virgin olive oil, tahini and tuna and mix well.

2) Mix in the sauerkraut and spices.

3) Finely chop the dill and mix into the salad.

4) Enjoy.