Tuscan Kale Soup with Sausage

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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.
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Sicilian Eggplant Wraps with Cherry Tomato Vinaigrette

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> These Sicilian Eggplant
Wraps are a perfect example of how the slightest ingredient hacks can make a
big impact on the quality of nutrition you consume per calorie. Eggplants
have some surprising health benefits and are rich in essential nutrients like
manganese, folate, potassium, vitamin K, vitamin C, and fiber. And they are
particularly rich in essential fatty acids. In this recipe we are simply
replacing wraps or flatbread made from flour with grilled eggplant slices,
making this a simple healthy solution for any busy schedule.

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Saffron Riced Cauliflower

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The other day I picked up a bag
of “riced cauliflower” at the market, for the first time. I have
been playing around with it, both hot and as a raw salad, with delightful
results. In fact, the other day I posted a candid quickie of a raw riced
cauliflower salad I had created for lunch, that invoked such a positive
response in the social media world, I have decided to do two “riced
cauliflower” recipes in a row on here. First though, I want to share
this extremely simple recipe that brings saffron into the picture. The
cruciferous personality of cauliflower, both in taste and smell, seems to
blend extremely well with the distinctive flavor and aroma of saffron. I
enjoyed this with some seared wild tuna but you could easily add in some
legumes, sprouts, and-or vegetables for a vegan entree.

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Lime & Sea Salted Watermelon & Avocado Salad

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I love it when something is so
ridiculously simple it almost doesn’t make sense. I have been extremely busy
developing some new flex foods to compliment a new cleanse product that
I have been offering on my Whole, Clean
& Green Challenge. The cleanse protocol specifies a very
short list of flex foods, so I was limited to basically just citrus juice and
sea salt for any kind of dressing. I was delighted to discover how flawless
and wonderful just watermelon, avocado, lime, and sea salt taste when
combined together. And therefore I had to share it on the blog! You can
make this in about three minutes. Drizzle some avocado oil on top if you
must, but it really isn’t necessary. Read More

Riced Cauliflower Salad with Tomato, Basil & Garlic

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I’m having a
“mini-series” of riced cauliflower in my kitchen! Riced cauliflower
is great as a raw salad, because cauliflower florets are already slightly
tender and porous to start with, so, when mixed with other salad ingredients
it makes a great base! So, a while, back, I tried using it as you would pasta
in a classic “TBG” (tomato, basil, garlic) salad, and the results
were delicious.

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Chipotle-Lime Portobello Fajitas

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Try these Chipotle-Lime Portobello Fajitas the next time you need a quick lunch or dinner that is totally plant-based and super delicious. This is one of my favorite quick plant-based meals, and when you add some avocado, cilantro, salsa, or even shredded cabbage, you can truly add to the fullness and nutritional complexity of the meal. These can be enjoyed on traditional tortillas or collard green wraps!

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“Raw” Portobello Mushroom Bruschetta

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Okay, I know it is always
amusing when Los Angeles people start complaining about the weather…but, we
DID have a little heat wave the other day, and it was
really hot outside! It
was one of those dog days when you can’t imagine doing anything besides
climbing into a walk-in freezer at a nearby restaurant and locking the door
behind you. This didn’t stop a gorgeous vine ripened tomato from calling out
to me from the garden. Before I knew it I had some fresh salsa cruda with
stunning fragrant basil. To keep it moving in the direction of a minimally
cooked, not heat producing dinner, I decided to whip this up. I have featured
the “raw” portobello before (softened by dehydration at a low
temperature). This is another example of how versatile the “raw”
portobello can be. This is super simple and sure to refresh, and nourish you
on a hot summer day.

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Buckwheat Ramen with Shiitake Mushrooms & Vegetables

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I’ll be frank: I love
buckwheat!!! I have always had a fond place in my heart for buckwheat. I
honestly can’t remember where in my childhood buckwheat took its place, I
think an aunt used it, or maybe my mom. I just remember it being there somewhere.
When I started pursuing this healthier cooking thing, I was delighted to
discover the nutritional benefits that buckwheat has to offer. Buckwheat is
not actually wheat at all. It is a seed that comes from a sorrel-like flower.
This makes it, in my view, a superfood, not to mention gluten free, plant
based, and other great qualities many are looking for
today.

Unfortunately, buckwheat flour doesn’t behave quite the same
as wheat flour, so its uses tend to be more limited, but you can find some
good products that use pure buckwheat in simple and nutritious ways. You can
also use it in recipes here and there, in baking, and always be confident
that you are adding amino acids, fiber, and other essential nutrition to the
dish. Here is a fantastic and quick way to enjoy ramen without the toxic
craziness of the ubiquitous instant ramen. And, it is great on a detox!
This recipe can be ready to eat in 20-30 minutes from start to finish.
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