Monday, May 9th, 2016

Swiss Chard Salad – A Thing of Beauty – Inspired by Hegia in France

Organice swiss chard salad. Simple and full of flavor.

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.

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.

Tres magnifique!

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Tuesday, October 20th, 2015

Surviving the Holidays. Seriously Good Tips. Plus Recipes.

A 2014 Drambuie Christmas Toast with my husband.

Drambuie would “not” be in the healthy category (I don’t think). “BUT IT’S THE HOLIDAYS!”

 

I’m sharing with you some key holiday survival tips. What do I mean survive?

Well, basically, some tips to help feel well during the holidays by not eating too crappy. It’s easy to succumb to the excuse “It’s the holidays” and make it a free-for-all, right? (Guilty.) But when we let our hair down too many times and go crackers (that’s another way to say “cray-cray”) then, sadly, we welcome a weaker immune system and lower energy. Sigh. Am I a buzz kill already?

No! I’m not! I promise.

We still need to have fun. After all, “It’s the holidays!”

Here are few tips to help you survive.

Read More »

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Wednesday, June 3rd, 2015

A Way To Eat Raw Broccoli That Doesn’t Suck: Paleo Recipe

by Kristen Suzanne in antioxidants, broccoli, paleo, recipe, salad
Broccoli Salad That Doesn't Suck (with raw broccoli)

Broccoli Salad That Doesn’t Suck (with raw broccoli)

I prefer my broccoli cooked most of the time, because I think it’s healthy that way. However, I do find value in some raw broccoli on occasion. Raw broccoli offers nutrition that could be best taken in the raw state.

But, let’s be honest.

Raw broccoli kind of sucks.

Read More »

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Tuesday, May 12th, 2015

Scrambled Eggs On Salad. Try it. Good Food.

Salad with Scrambled Eggs on top… and Izzy Lizzy making an appearance.

Salad with Scrambled Eggs on top… and Izzy Lizzy making an appearance.

I wrote a long while ago about a salad where I made scrambled eggs and put them right on top of my salad. It’s good.

I’m doing it again today. Why? Because it’s good.

It’s kind of weird, but it works. The warm and soft eggs on top of a big salad is not only nutrient dense, but comforting. It’s not often you can claim a salad is comforting, but you can now.

Read More »

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Saturday, April 18th, 2015

Most Requested Dressing – One Of My Best. Recipe.

Refreshing salad with Sweet Capri Dressing.

Refreshing salad with Sweet Capri Dressing.

This dressing, Sweet Capri Dressing, is one of my favorites. It’s my most requested dressing from family and friends.

I made it this week, enjoyed it on a few different salads, and decided I should share! I promise that you will want to eat salads practically every day when you dress them with this delectableness.

It’s found in my RECIPE BOOK HERE.

And… it’s now found here on my blog. Keep reading to get the recipe. It’s one of those dressing recipes that keeps you going back for more salad. #BowlLickingAnyone?

Read More »

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Saturday, February 28th, 2015

A Salad to Brighten A Dreary Winter: Juicy Refreshing Fennel Orange Salad Recipe

by Kristen Suzanne in gluten free, lemon, paleo, raw dressing, recipe, salad, vegan
Juicy Refreshing Fennel Orange Salad - Ready to dive in.

Juicy Refreshing Fennel Orange Salad – Ready to dive in.

I wrote recently that mom’s backyard is turning into an organic citrus orchard. I also mentioned that one of the things I make from the barrels of citrus she gives me is Fennel Orange Salad.

I decided that name didn’t do the dish justice, so I changed it to Juicy Refreshing Fennel Orange Salad. It’s quickly become a favorite of ours, including Kamea’s. It offers a delightful brightness to a dreary winter with the seasonal citrus and the fabulous fennel. It’s sweet with oranges and savory with little bites of red onion. It’s a salad you should definitely make.

If you need any citrus, we have plenty. ;)

Read More »

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Monday, October 20th, 2014

Recipe: Wild-Caught Sweet-n-Sassy Sockeye Salmon on Salad w Honey Avocado Mustard Dressing

Wild-Caught Rosemary Lime Spicy-n-Sweet Sockeye Salmon

Wild-Caught Sweet-n-Sassy Sockeye Salmon on Salad w Honey Avocado Mustard Dressing

I admit, 6 months ago I wouldn’t have had the courage to cook wild-caught salmon whole, but, today, I do. And, guess what? It’s wonderfully easy. Easy. Easy. Easy.

Plus, bonus, buying a whole wild-caught sockeye (or king) salmon is cheaper than buying it in pieces. I buy my wild-caught sockeye (and king) salmons from Vital Choice. I opt for the boneless with skin-on. They have an amazing product and fabulous customer service. I called them recently to ask them what to do with the prawns I bought from them. The gal on the phone told me step by step. Awesomeness.

Whole Wild-Caught Rosemary Lime Spicy n Sweet Sockeye Salmon

Whole Wild-Caught Sweet-n-Sassy Sockeye Salmon

This recipe doesn’t require much work at all. The hearty crisp romaine lettuce is tossed in a delectable creamy avocado dressing that is both sweet and savory, which pairs well with the salmon, having it’s own sweet and spicy elements. My 4-year old loved it. My husband loved it. I loved it. Say no more.

Read More »

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Sunday, September 14th, 2014

Recipe: Gussied-Up (low mercury) Tuna Salad Gluten-Free

by Kristen Suzanne in apricot, fish, gluten free, MAC knife, omnivore, salad, travel, tuna
Gussied (low-mercury) Tuna Salad. Perfect for any party, lunch, breakfast, or whenever

Gussied-Up (low-mercury) Tuna Salad. Perfect for any party, lunch, breakfast, or whenever.

Tuna fish in a can makes a quick lunch, but I’ll only buy one brand of tuna. Wild Planet is a tuna fish I can trust to have low mercury and high omega fatty acids.

When we travel on the road, we eat it right out of the can for a satisfying protein and nutrient boost (we take these to Disney Land, too).

But, today, I’m sharing a recipe where it’s all gussied up with delicious textures and flavors. My whole family loves this, especially the bites with hidden gems in them like diced dried apricot.

Gussied-Up (low-mercury) Tuna Salad

Yield 2 to 4

  • 2 cans low-mercury tuna
  • Juice 1 organic lemon or lime
  • 1/2 cup grass-fed organic (full-fat) Greek yogurt
  • 1 stalk celery, chopped <— get a good knife
  • 1 bell pepper, chopped
  • 1/4 tsp kelp granules
  • 1/2 to 1 cucumber, chopped
  • 1 green onion, chopped
  • Drizzle quality raw organic olive oil (or brain boosting MCT oil)
  • 1/2 cup raw sauerkraut
  • 1 tablespoon organic mustard
  • 1/4 to 1/2 cup diced dried apricots (or currants)
  • Handful each cilantro, parsley chopped
  • Sea salt and freshly ground black pepper, to taste

Mix everything together with a large spoon in a large bowl. Enjoy.

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Saturday, August 9th, 2014

Recipe: Minted Mango Salad

Minted Mango Salad

Minted Mango Salad

I love cooking on the spot, where you take a look at what’s in the kitchen and throw things together. That’s what I did today when I made this Minted Mango Salad.

I recently bought a few potted herb plants so that I can always have fresh herbs whenever I need. I bought rosemary, basil, and mint. I saw the mint this morning and was drawn to it. It was breakfast time so maybe that was the attraction… something minty. I was also in the mood for the mango and avocado I had in the fridge.

Read More »

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Sunday, June 15th, 2014

Recipe Grapefruit-Jicama Salad w Creamy Avocado (Raw Paleo)

Grapefruit-Jicama Salad w Avocado Dressing #Recipe

Grapefruit-Jicama Salad w Avocado Dressing #Recipe

Summer is one of my favorite times to dive into fresh and bright salads so I can go about my day feeling light. This Grapefruit-Jicama Salad with Creamy Avocado is a delightful experience perfect for just that. Crisp jicama and celery along with juicy grapefruit and creamy avocado. Need I say more?

Grapefruit-Jicama Salad with Creamy Avocado 

Yield 2 servings

The Salad Base

  • 2 tablespoons raw honey
  • 2 tablespoons fresh lime juice (or lemon juice)
  • 1 small jicama, peeled and cut julienne-style
  • 2 red or pink grapefruit (or 3 oranges), peeled, white pith removed, seeded, and cut into segments
  • 1/2 cup celery, chopped
  1. Whisk together the honey and lime juice, and set aside.
  2. Toss the remaining ingredients in a bowl. Add the honey mixture and toss to coat.
  3. Plate the salad mixture, reserving any leftover honey mixture that is in the bowl.

The Creamy Avocado

  • Leftover honey mixture (from the salad base)
  • 1 avocado, pitted and peeled
  • 2 tablespoons raw macadamia nut oil (or raw olive oil)
  • 1 tablespoon filtered water (or more)
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon sea salt, more to taste
  • pinch black pepper, more to taste
  1. Blend all of the ingredients until smooth. Serve over the Grapefruit-Jicama Salad.

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