I came upon a version of this recipe while I was home for the holidays and wanted to share it with you. Carrots are loaded with vitamins A, C, K, and potassium and the shrimp and eggs pack a protein punch. Try this and let me know what you think.
- 10 – 12 large carrots, sliced into 1/2 inch matchsticks
- 2 cups small to medium shrimp
- 4 boiled eggs
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1 tbsp creole mustard (sub brown or dijon if needed)
- 3 tbsps olive oil
- 1/2 cup diced celery
- 1/4 cup diced red bell peppers
- 1 tbsp minced garlic
- 1/2 cup sliced green onions
- salt and pepper to taste
- hot sauce to taste
Set a bowl of ice water in the sink. Peel and devein your shrimp. Bring a large pot of water to boil and poach your shrimp 1-2 minutes until just pink. Scoop them out and place in the ice bath. Poach carrots in your shrimp water until just tender and scoop them out and into the ice bath. Separate eggs whites from yolks and dice the whites. In a large bowl mix the yolks, mayonnaise, mustards and oil. Mix in peppers, garlic, onions and add salt, pepper and hot sauce to taste. Drain your carrots and shrimp. Mix the cooled carrots, shrimp and egg whites with the dressing and serve.
Beat the heat this weekend with this sweet smoothie! When I made this with just the fruit and yogurt it tasted sweet enough for me but if you wish you could mix in a squeeze of honey to your yogurt before blending it.
- One cup of chopped pineapple
- 1/2 cup of fresh or frozen strawberries
- One small banana
- 3/4 cup plain yogurt
- small handful of fresh mint leaves
- 4 ice cubes
Blend until smooth and enjoy!
I’m on roll with the asparagus recipes, what can I say – it is one of my favorite vegetables and is in season now.
Pesto literally means paste. It is traditionally prepared by crushing pine nuts and garlic in a mortar and pestle, then adding basil, salt and olive oil. I prefer walnuts (and the use of a handy dandy food processor). While this recipe uses asparagus you can also experiment with basil, cilantro, arugula or throw in a sprinkle of hot pepper flakes if you are in the mood for spicy. Try this over pasta, baked potatoes or steamed veggies for a quick and easy meal.
- 1lb of fresh asparagus
- Ice bath (large bowl in the sink filled with a few ice cubes and water)
- 1/2 cup of walnuts
- 4 garlic cloves
- 1/2 cup of freshly grated Romano or Parmesan cheese
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
1. Rinse the asparagus and snap off the woody ends.
2. Steam asparagus stalks for 5 minutes, or until the asparagus is bright green and fork tender. Remove from heat and plunge into ice bath. Chill for a few minutes, then strain.
3. Place the walnuts in the bowl of a food processor and pulse. Add the garlic, cheese and asparagus and pulse again. Slowly add the olive oil and pulse until blended. Add salt a pepper to taste and pule a few more times. Go easy on the salt as the cheese will be salty to begin with.
Store in the fridge for up to a week.
I am reading “A Year In the Village of Eternity” by Tracey Lawson. She describes her time spent in Campodimele Italy where the residents have gained fame via their unusually long lives. Most residents enjoy a quality of life not seen in other cultures including low incidents of common diseases like high blood pressure and high cholesterol, leading healthy vibrant lives into old age. Can you imagine your 80 year old grannie riding her vespa up and down cobblestone streets to tend to her olive trees, feed her chickens and gather fresh eggs for breakfast?
What I love about this book is each chapter includes several recipes from the locals, including this asparagus frittata recipe. You will have to read the chapter “Looking for Mamma” if you want to learn more about the hunt for the elusive green stalks – evidently very similar to truffle hunting. To prepare the asparagus the author suggests you hold the root end of the spear, snap off the tip and continue snapping down until you come to the root end which you discard. I don’t know why I never thought of doing this but it makes much more sense than snapping off the ends then chopping them into pieces.
Wild Asparagus Frittata:
- 20 wild (or young fresh green) asparagus spears
- olive oil
- 10 fresh organic eggs
- sea salk
- flat leaf parsley
Wash the asparagus, drain them and snap into pieces as described above. Heat a few tablespoons of olive oil in a non stick pan over medium/ high heat. Cook the asparagus for two minutes. Meanwhile crack the eggs into a bowl and add a pinch of salt and a handful of parsley and beat vigorously. Pour the eggs into the pan and cook for about four minutes. When the underside of the frittata is golden and crispy remove the pan from the heat, place a plate over the top and quickly flip the pan so the eggs are now cooked side up. Slide the frittata back into the pan and return it to the heat. Cook for another minute, then slide it onto a plate. Slice it into squares and serve either warm or at room temperature. Serves four to six.
Recipe adapted from “A Year In the Village Of Eternity”
Cauliflower is a member of the cruciferous family along with broccoli and cabbage and it contains several anti cancer phyto-chemicals. These compounds have proven benefits against prostate, breast, cervical, colon, ovarian cancers. It is loaded with B vitamins and an excellent source of vitamin C; a proven antioxidant that helps fight against harmful free radicals, boosts immunity and helps prevent infections and cancers.
Turmeric (the spice that makes curry powder yellow) has anti anti inflammatory properties and may improve your memory. It too has cancer fighting properties.
Try this easy cauliflower recipe and let me know what you think. I paired mine with roasted chicken and a baked sweet potato. yummy.
- 1 – 2 Tbsp. coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 1/2 tsp. ginger root, grated
- 1 Tbsp. curry powder or to taste
- 1/4 tsp. cayenne
- 2 heads of cauliflower, rinsed and chopped
- ¼ cup water
- Sea salt to taste
Sauté onion, garlic, ginger root, curry powder, and cayenne in oil. Add cauliflower and water. Simmer until tender. Add sea salt and adjust seasonings if needed. Enjoy!
When I made this I cooked my cauliflower until it was the consistency of mashed potatoes (hence the “mashed” in the title – get it?) about 30 minutes from start to finish.