Local Greens with Balsamic-Marinated Berries
March 22, 2010 by Alison
Filed under Chicken and Poultry Dishes, Healthy Recipes, Raw Foods, Salads and Salad Dressings, Side Dishes, Vegetarian/Vegan Dishes
Serves 2 One peek at the ingredients tells you this is my mom’s recipe: “balsamic vinegar, aged at least 8 years… older even better”, “fresh brie or goat cheese”, “semi-course sea salt, coral, black or herbed”. My mom, Dorothy McNett, is a cooking instructor and gourmet foodie… can you tell? This makes a phenomenal spring [...]
Golden Beet and Sunny Salad
March 17, 2010 by Alison
Filed under Healthy Recipes, Salads and Salad Dressings
Yield: 4 servings (pictured here with toasted pecans) Sweet golden beets are roasted to bring out their natural sugars, and then marinated in a flavorful vinaigrette to make them pop. This is a beautiful salad and is one of my staples all year round. Nutrition Tip: To roast veggies in foil without transferring aluminum to [...]
Kale Chips
March 17, 2010 by Alison
Filed under Appetizers and Snacks, Healthy Recipes, Salads and Salad Dressings, Side Dishes
Yield: 6-8 servings These mineral-rich pop ‘em in your mouth crunchies make a low-carb alternative to popcorn, potato chips or French fries. The winning formula? Salty, sour and sweet. 3 tablespoons olive oil 2 tablespoons apple cider vinegar 1-2 tablespoons honey or several drops liquid stevia 1 teaspoon salt 1 1/2 teaspoons garlic powder 1/8-1/4 [...]
Grain-Free Raw “Stir-Fry” with Parsnip Rice
March 10, 2010 by Alison
Filed under Ethnic Recipes, Healthy Recipes, Raw Foods, Salads and Salad Dressings, Side Dishes, Vegetarian/Vegan Dishes
Serves 4 Get a stir-fried taste without the “fry”. This mock Asian raw stir-fry replaces rice with pulsed parsnips. The addition of tahini and a little extra honey help to balance any bitter, raw flavors. Nutrition Tip: Massaging fibrous or hearty vegetables breaks them down and “wilts” them slightly without cooking. This saves precious nutrients [...]
Shrimp Bisque (gluten-free, dairy-free)
March 8, 2010 by Alison
Filed under Appetizers and Snacks, Fish and Seafood Dishes, Healthy Recipes, Soups, Stews, Stocks and Broths
Serves 4 A cold, foggy coastal day… in Colorado! This creamy, warming shellfish soup has hints of paprika and a mild kick of cayenne at the end. Full of chowdery fish flavor, yet is dairy- and gluten-free. Cashew cream is used to thicken – no heavy cream and flour. Cooking Tip: The shells of shellfish [...]
Moroccan Chicken with Olives and Lemon Rind
March 3, 2010 by Alison
Filed under Chicken and Poultry Dishes, Ethnic Recipes, Healthy Recipes
Serves 4 Traditionally cooked in a clay tagine (cone-shaped pot) this version uses a regular, old saute pan so everyone can make it at home! Enjoy mildly-spiced Moroccan flavors cooked into tender chicken thighs and a punchy lemon and onion charmoula sauce. Serve with steamed millet or quinoa to soak up the remaining sauce. This [...]
Caramelized Leeks with Fennel Bulb
March 3, 2010 by Alison
Filed under Breakfast/Brunch, Healthy Recipes, Side Dishes, Vegetarian/Vegan Dishes
Makes 4 side servings Leeks are caramelized to release their natural sugars, and cooked with fennel bulb for a sweet, licorice-like taste. Toasted fennel seeds add a more robust flavor. Serve alongside meat, poultry, eggs or grains. Cooking Tip: “Caramelizing” is a different technique than “browning”. Caramelizing is when the natural sugars inside cook up [...]
Satay Chicken Skewers with Thai Almond Dipping Sauce
February 24, 2010 by Alison
Filed under Appetizers and Snacks, Chicken and Poultry Dishes, Ethnic Recipes, Healthy Recipes
Makes 12-14 skewers These favorite Thai appetizers are a hit for parties, potlucks or weekend snacks. Their mildly-spiced, sweet flavors make them a winner for kids too! If you want to fore go the chicken, the almond sauce makes a great dip for Thai summer rolls or even as a dressing for a grated carrot [...]
