Niçoise Tuna Salad Finger Sandwiches

3 Comments March 5, 2017 Harvey

Used to be that tuna salad was
considered the “healthy choice.” But now who knows? Is the tuna
wild? Is the mayo used to make the salad healthy? What about the bread for
the sandwich? Is it gluten free? We can drive ourselves bonkers trying to
keep up with all the information. And, this may be part of the reason
why tuna salad has lost popularity lately. So, if you ever just get a
taste for a tuna salad sandwich, why not just try it from a different angle?
This recipe combines a dairy-egg free variation of tuna salad with Life
Changing Bread, to bring you a clean(er) nutritional powerhouse of
a tuna sandwich, with fiber, complete proteins from the fish and also
plants, healthy fats, and other vitamins and minerals.

So, forget about “whether a tuna sandwich is okay”
and dig in!

Leave a comment February 26, 2017 Harvey

So, I guess I have thought in
the past about slicing a daikon radish thin to use as a wrap. But for some
reason, when my airbnb guests from Korea introduced this dish to me, it
seemed like a totally groovy new thing. I think what did it was the fact that
the daikon radish came already sliced into perfect round sheets, and
packaged. At first, I thought it was a gyoza (pot sticker) wrapper, but when
I saw that it was radish, I was pleasantly surprised. So, today we have a
couple of unwitting guest bloggers, Hyoungwoo & Silhui
from Seol, Korea, and their super simple, daikon veggie rolls. I see these
being very versatile, stuffed with shrimp, seared tofu, smoked mushrooms, all
sorts of things. This recipe is just a basic veggie roll, just like the ones
that were prepared in my home the other day. The pickled radish has sugar, so
if you want to avoid that, make your own and use a healthier substitute for
the sugar, like stevia, or jaggery sugar. Besides that though, this is a great
way to get some raw, nutrient density into your body in a very simple and
delicious way. Read More

Tuscan Kale Soup with Sausage

4 Comments February 11, 2017 Harvey

Many of my recent clients are
following a Paleo-leaning or AIP (Autoimmune Paleo) diet, part of which
requires obtaining high nutrient density per calorie. So, I have been delving
into meals that fit that profile. I am finding that this style of cooking
does not have to be complicated at all. I love it when something really
simple comes out delicious and nutritionally complex. Enter this quick, rainy
day soup. Not only is it Paleo, but it’s clean, weight management friendly,
and can be converted to vegan very easily. If you want to go vegan and are
not concerned about avoiding certain plant based foods, you can replace the
sausage with cannellini beans, but since the sausage brings some flavor to
the soup, you may need to ramp up the herbs and garlic to compensate.
Read More

Vegan-Paleo Squash Blossom Fritters

2 Comments October 23, 2016 Harvey

“Vegan-Paleo Squash Blossom
Fritters” is about as complete a description as I could get for these
very interesting, chewy-yet-crisp treats that were basically an experiment.
But I guess that is how it’s supposed to work on here, right? I started
thinking I was going to make a gluten-free, vegan squash blossom pancake, but
the texture of these, coming from the tapioca flour, is definitely more
“fritter”- like. These seem best right out of the oven, but I’ll
bet they would be great cold or reheated also. The problem is, I gobbled them
up so fast I didn’t have any to save for later, so now I have to wait until I
get some more fresh squash blossoms on my hands. Technically, these only
fulfill the ingredient guidelines of being “Paleo.” In order to be
truly paleo from a macronutrient standpoint, they wouldn’t be so heavy on
carbs. But, they are gluten, grain, dairy free and totally vegan as well. So
enjoy these as a healthier indulgence and as a great way to enjoy the
season’s squash, zucchini and other blossoms from the garden or the Farmers
Market. I’ll bet the chewy texture of these is unique from many things you
have tried before. Read More

Cashew Cream of Turmeric Cauliflower Soup

2 Comments September 10, 2016 Harvey

Sometimes, when I see whole
turmeric root at the market, I like to grab a handful to see what I can
create with it, and this Cashew Cream of Turmeric Cauliflower Soup is my
latest turmeric root adventure! Be sure to use a Vitamix or other high powered
blender to get the most awesome taste explosion and creamy texture ever!
You’ll want to keep this recipe handy for cold nights in front of the
fireplace. Read More