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Posted by on Aug 7, 2016 in | 0 comments

Zesty Mango Shrimp Salad

Zesty Mango Shrimp Salad

This is a great dish to take for potluck, it’s light and fresh.  This zesty salad or appetizer includes no-cook shrimp combining summer ingredients, such as mangoes and avocados with a light cilantro dressing. Few can resist the combo of shrimp, lime, avocado, mango, lime, and cilantro. Don’t wait to try this super easy dish.

Mango Shrimp Salad
 
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Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
Author:
Recipe type: Salads/Sides
Serves: 6
Ingredients
  • 2 mangos, diced
  • 2 avocados, diced
  • 1 lb. cooked shrimp, but in bite size pieces
  • 1 T. lime juice
  • 2 t. olive oil
  • ⅔ c. fresh cilantro, minced
  • ⅔ c. green onion, diced
Instructions
  1. Chop shrimp into bite size pieces and set aside.
  2. Dice mangoes, green onions and avocados and place in bowl.
  3. Add olive oil, lime mice, and cilantro to bowl.
  4. Toss shrimp into bowl and serve over bed of lettuce or by itself.

 

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Posted by on Aug 7, 2016 in | 0 comments

Veggie Madness

Veggie Madness

I created this recipe because I came home from the farmers market with a huge basket of veggies and needed to prepare them. This is an amazing recipe which can be adapted in many ways.  This is the basic recipe template, so for an Asian version I substitute walnut oil with sesame oil, omit the sunflower seeds and add 2 T. black sesame seeds, and switch the white wine vinegar to unseasoned white rice vinegar.  It is awesome!  Another absolutely fantastic version is to use walnut oil and substitute in Sicilian lemon balsamic vinegar.  I have to say this is my favorite, but you may not have Sicilian lemon vinegar in pantry, but I would strongly suggest purchasing it online.  I love to use all sorts of balsamic vinegars to attract different flavors, basically mix and match oils and vinegars.  You really can’t go wrong.

DSC_0196 - Version 2

Veggie Madness
 
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Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
Author:
Recipe type: Salads/Sides
Serves: 8
Ingredients
  • ½ c. fresh basil, chopped finely
  • 1 c. broccoli, chopped
  • 1 c. cauliflower, chopped
  • 1 c. tomato, chopped
  • ½ c. red onion, diced
  • 1 cucumber, seeded, diced
  • 1 carrot, chopped
  • 1 c. celery, diced
  • 3 T. white wine vinegar
  • ¾ c. walnut oil
  • 3 T. sunflower seeds
  • ½ t. sea salt
  • ½ t. black pepper
  • pinch cayenne pepper
Instructions
  1. Prepare all vegetables and place in large glass bowl.
  2. Add oil and vinegar, salt and pepper.
  3. Place in refrigerator and set for a minimum of 30 minutes.

 

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Posted by on Aug 5, 2016 in | 0 comments

Russian Sauerkraut

Russian Sauerkraut

Colorful Russian sauerkraut is a blend of many flavors with more ingredients than the basic sauerkraut recipe. It is well worth the extra prep time and ingredients! This is a fermented healing food which it is good for digestion.  It is rich in natural probiotics and enzymes. My favorite way of making sauerkraut is to have a “kraut party” and invite a few friends over to chop up the vegetables.  We all have Harsch crocks so we make 6-7 times more than just doing a quart here and there.  The crock ferments for 6 weeks so the flavors are magnificent.

Russian Sauerkraut

Russian Sauerkraut
 
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Total time
 
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut-Seed Free, Paleo, Soy Free
Author:
Recipe type: Condiments/Marinades/Sauce/Salads/Sides
Serves: 1 quart
Ingredients
  • 1 medium green cabbage, shredded
  • 2 carrots, shredded
  • 2 celery stalks, sliced
  • 1 small onion, sliced
  • 1 red peppers
  • 1 yellow pepper
  • 1 bunch fresh dill, chopped
  • 1 bay leaf
  • 2 cloves garlic, sliced
  • 1 slice or strip horseradish root
  • ½ T. mustard seeds
  • ½ T. juniper berries
  • 1-2 T. sea salt, fine
Instructions
  1. Shred cabbage in a food processor or finely chop on a cutting board.
  2. Place cabbage in large bowl and sprinkle salt evenly over the cabbage.
  3. Massage the cabbage with your hands to help breakdown the fibers and cellular structure of the cabbage.
  4. Add any additional ingredients and let stand for 2 hours to release juices. Occasionally massage the mixture.
  5. When cabbage is limp, transfer it to a wide mouth quart mason jar.
  6. Pack jar, press down with your fist, plunger or wooden spoon until the cabbage is completely submerged by liquid.
  7. Allow a 1 inch space between top of liquid and lid top.
  8. Cover loosely and allow to sit at room temperature, undisturbed for at least 3-5 days. Transfer to refrigerator. The longer it sits in the refrigerator, the more flavorful it becomes.

 

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Posted by on Aug 5, 2016 in | 0 comments

Spicy Deviled Eggs

Spicy Deviled Eggs

If you love deviled eggs, try this nice departure from the traditional recipe. I made these for friends the other night and they raved about them. Oh my goodness, they are so good with a unique flavor and a spicy kick. Hopefully, you will enjoy them as much as we do because they won’t last long.

Spicy Deviled Eggs

Spicy Deviled Eggs
 
Prep time
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Dairy Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
Author:
Recipe type: Appetizers, Snacks
Serves: 6 servings
Ingredients
  • 6 hard boiled eggs
  • 3 T. avocado mayonnaise
  • 1 T. Dijon mustard
  • 2 t. sriracha hot sauce
  • 1 T. minced onion
  • ½ t. garlic powder
  • 1 T. sweet pickle, minced
  • Salt and pepper to taste
  • Chives, chopped to garnish
Instructions
  1. Peel eggs and cut in half lengthwise.
  2. Scoop yolks into a bowl and mash with a fork. Add mayonnaise, mustard, sriracha, minced onion, garlic powder and sweet pickle. Stir to combine. Season with salt and pepper.
  3. Use a spoon or piping bag to fill each half of an egg with mixture. Sprinkle chives or a dash of sriracha sauce on top of each egg.

 

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Posted by on Aug 4, 2016 in | 0 comments

Mango Avocado Salsa

Mango Avocado Salsa

This is a great summer salsa! I love dipping with jicama or zucchini slices. The balsamic vinegar adds the final touches. Enjoy it as an appetizer or as a sauce with grilled chicken breasts.

mango avocado salsa plate with cucumber jicama

Mango Avocado Salsa
 
Prep time
Total time
 
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
Author:
Recipe type: Condiments/Marinades/Sauces
Serves: 12
Ingredients
  • 3 small kiwi fruits
  • 1 medium avocado diced
  • ¼ cup fresh cilantro minced
  • ¼ cup diced red onion
  • 1 tablespoon minced jalapeño pepper
  • 1 medium mango diced
  • ½ c. jicama, diced
  • 2 tablespoons lime juice
  • 1 tablespoon white balsamic vinegar
Instructions
  1. Chop or dice all ingredients.
  2. Add all ingredients together and refrigerate for at least 30 minutes before serving.
  3. Just before serving, drizzle the balsamic vinegar over salsa. My favorite is lemon balsamic vinegar, adds just a touch of sweetness.
  4. Serve with jicama or zucchini slices. Makes a great accompaniment for grilled chicken breasts.

 

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