Organice swiss chard salad. Simple and full of flavor.
I was watching a show featuring renowned chef, Arnaud Daguin, at his Michelin rated guest house in Basque country. As I hung onto every word and scene of beauty, I picked up a great tip for swiss chard (and promised myself that someday I would visit his place, Hegia).
This is food porn to me.
Chef Arnaud said that cooking the chard stems would degrade their gorgeous color so he set to thinly slicing them. I loved the idea and happened to have a bunch of organic swiss chard from the farmer’s market with which I was trying to decide what to do.
So, that’s what I did with my salad.
Once I thinly sliced the stems, I found myself thinly slicing the entire thing. I tossed them in a bowl with pinch of icelandic sea salt, a scoop of thinly sliced, homemade pickled cucumbers, and a quick drizzle of extra virgin olive oil. The fresh green flavor of the swiss chard was gently front and center, supported by bites of spice from my pickled cucumbers, and the olive oil smoothed everything out.
I can’t take my eyes off these beauties.
I know I’m probably a bit weird, though I know I can’t be totally alone, when I say that I get super excited at the farmers’ market. Seeing all of that fresh organic produce, quite frankly, makes me want to pee my pants. (I’m the same in a bookstore.)
You’re probably not surprised though, after I shared with you how I can’t get enough of scratch cooking. It’s my passion.
This past week, I was particularly smitten by those gorgeous carrots you see above.
And, then there was this purple sweet potato that I had to cut into wedges and roast with ghee, garlic, rosemary, spices, and sea salt.
Purple sweet potato wedges, roasted.
Low-Carb Cauliflower Egg Scramble
I had a head of cauliflower in the fridge begging to be eaten. I didn’t have any fish or other meat thawed, so I knew it was destined to be a vegetarian egg-meal night.
I used the following ingredients to make our meal of three servings:
- 1 head of organic cauliflower
- plenty of grass-fed butter
- sea salt
- freshly ground black pepper
- 7 pasture-raised eggs
- 2 tablespoons freshly chopped oregano and rosemary, combined
- heavy dollop grass-fed whole-fat Greek yogurt
- freshly grated parmesan cheese
I steamed my cauliflower, and then processed it in my food processor, fitted with the “S” blade, with salt and grass-fed butter to the texture of something between rice and mashed potatoes.
While the cauliflower was steaming, I started the eggs. I used a generous chunk of butter, which melted gloriously, after which I cracked in the eggs and started to scramble them slowly over medium-low heat. I added sea salt and freshly ground black pepper. I also added fresh oregano and rosemary.
When the eggs were mostly cooked, I I stirred in a big dollop of whole-fat, grass-fed Greek yogurt (<– amazing in eggs).
Then, I transferred the eggs and cauliflower to a bowl and stirred it together. Portioned it into bowls and topped it with freshly grated parmesan cheese.
Done. Easy. Nutritious. Low-carb.
Scratch cooking can be this simple.
Turmeric Recipes Ebook!
I’m so happy to announce that I just released another Kindle ebook, Turmeric Hacks!
This one features 55 recipes to help you add more turmeric to your life.
(Just last week I published my other new ebook, Matcha Hacks.)
Why would you want more turmeric in your diet?
Because it’s good for you. :)
Turmeric is a deep orange-yellow spice that’s been used in South Asian cuisine for thousands of years. Many people consider turmeric to be a superfood due to its active compound, curcumin, which is a powerful antioxidant reputed to decrease inflammation, notably for chronic inflammation, which can lead to cancer, cardiovascular disease, neurological disease, type-2 diabetes, and arthritis (it can work for acute inflammation, too!).
With the recent increase in awareness of the health benefits of curcumin, it’s no surprise that people want more ways to get more turmeric into their diet. I can help you with that.
In my own quest to have more turmeric in my family’s life, I have taken turmeric beyond its traditional role as a spice by creating these 55 recipes for adding turmeric to all kinds of foods, including smoothies, entrees, soups, sides, salads, desserts, breakfast, condiments, snacks, beverages… even toothpaste!
Start adding more turmeric to your diet today.
11 ebooks for ONLY 11 bucks!
I have great news!
I put my raw vegan ebooks on sale.
You can get your hands on over 600 raw vegan recipes with my ebooks for only $11.00.
You get the following 11 ebooks:
With this special bundle, you get ELEVEN of my EBOOKS. This is my best deal and it’s the ultimate way to have one of the world’s most complete raw food recipe libraries at your fingertips!
This bundle of PDF Ebooks is available exclusively from KristensRaw.com. There is no special bundle for print books, which are available through Amazon.com.
Saturday, April 23rd, 2016
Vibrant matcha green tea for vibrant health.
I grew up in the state of Michigan, and I was a University of Michigan fan all my life. As you might imagine, I also graduated from the University of Michigan, too. Go Blue!!
Well, we wolverines were rivals with Michigan State spartans… yes, indeed we were! Except, I liked Michigan State so long as they weren’t playing us. :)
Hey! Not cool! Grrrrrrrrr!!! Go BLUE! (image)
Well, in spite of that image above, I’m making a tea for Michigan State fans, because I thought them when I was mixing it together. It’s matcha green tea and white tea. Those are their colors: green and white. Nuff’ said.
Green n White for Michigan State (image)
By the way, speaking of matcha green tea…
do you have a copy of my Kindle ebook Matcha Hacks?
It’s only $2.99 for over 50 great recipes
featuring health boosting matcha green tea powder!
Michigan State Matcha Green Tea
Recipe: Michigan State Matcha Green Tea
In a small pot, heat the water to 180 degrees F on your stove.
Using a French press, put the hot water along with the white tea leaves in it. Let them steep for 4 minutes. (If you have another way to brew loose tea leaves, then by all means do it how you like.)
While it’s steeping, sift the matcha green tea powder into a mug. Pour the now-brewed white tea into the mug and manually whisk (or use an electric whisk) until frothy.
My Newest Recipe eBook: Matcha Hacks!
I’m excited to share my newest Kindle ebook, Matcha Hacks, 55 Clever Recipes for Adding Matcha to Your Life for Energy, Health & Longevity.
As you know, I love matcha green tea powder.
We drink it because matcha green tea powder gives us a luscious energy and makes us feel so good. It makes us mentally alert, while feeling calm and chill at the same time. So good. It also has a powerful punch of nutritional benefits from being anti-viral to anti-cancer to being an overall kickin’ superfood. It gives that extra edge.
In my quest to inject more matcha into my life, I have taken matcha beyond its traditional role as merely a tea by creating these 55 recipes for adding matcha as an ingredient to all kinds of foods, including smoothies, soups, sides, salads, desserts, breakfast, snacks, condiments, beverages (tea and non-tea), and even beauty mask recipes!
To grab your copy, for only $2.99, visit Amazon here.
Vibrant matcha green tea for vibrant health.
Tuesday, April 12th, 2016
My daughter’s #realfood lunch. #glutenfree
This was my five year old daughter’s lunch.
My lunch was the same, though my portion bigger. I opted for sardines at lunch as advanced penance for the pasta I plan to have at dinner. Mac-n-cheese to be exact (homemade at least, eh?).
Try apple chips with salsa instead of corn chips.
We don’t keep chips in the house, at least not the common kind. And for crackers, we don’t usually eat those unless they’re flax crackers like these.
But, we love us some salsa.
What could we dip into salsa?
My daughter had a great idea!
Have a great day :)
Wednesday, March 9th, 2016
No-Mayo Deviled Eggs. Mmm so good.
I love Deviled Eggs, but they weren’t something I was making since my beloved eggs came back into my life … because, well, they’re usually made with mayonnaise.
We don’t eat mayonnaise. Why don’t we eat mayo? Because it usually has vegetable oil in it, which we don’t eat. Ever, if I can help it. (Oh, and it’s not something I want to make myself even if I do use a quality oil.)
One day I had a spoonful of Straus Whole-Fat Greek Yogurt and my life changed. It was thick, creamy, and a bit tangy. It reminded me of eating cream cheese actually and who doesn’t like cream cheese? Anyway, I knew that I had to create a Deviled Egg recipe using this fantastic Greek yogurt in place of the usual mayo.
I haven’t tried other Greek yogurts because I can’t find any that are grass-fed. We do the grass-fed thing in our house. It’s the only kind of animal products I’ll buy.
So, here’s how I make my No-Mayo Deviled Eggs that my family devours in an instant. Sadly, Deviled Eggs are a bit of a pain in the ass to make, eh? Hard boil the eggs, peel ‘em (I actually like that part if there are only about six eggs, because I get zen and mindful while doing it), take out the soft-ish-hard boiled yolks, make the filling, fill the whites. Phew.
All that just to have them devoured in the blink of an eye. Ah well… I’d say they’re worth the trouble, because seeing my family snack on something so healthy makes my heart sing.
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