With November here, my palate is excited to embrace the tastes and colors of Autumn: green, ruby, brown, orange; and tastes: spiced sausage, wild grains, tart cherries, crunchy nuts. This salad encompasses all of that and a little more! It is a comforting salad with a few surprises: tart dried cherries, crunchy pistachios and a classic vinaigrette. Not only does it look and taste festive but it’s forgiving on the calories! Continue reading
“Water” is translated in many languages but its’ purposes are universal: to cleanse and purify, to cook and to drink. Our need for water is essential and everyday. We are made out of water. Our environment thrives on water. And, our growth and sustainability depends on how much water we get. So, if you’re going to have a cup of water today, why not make it colorful and life-giving?
- Slice and chop lemons and cucumbers.
- Add mint.
- Add all ingredients to water.
- Let sit in the fridge for a few hours.
These ingredients combined naturally make this water alkaline. You’ll find that the addition of mint and cucumber is refreshing. Plus, it’s a treat to crunch on the cucumber and chew on the mint leaves (instant fresh breath and mint itself is beneficial for you).
I grew up in a family that enjoyed Chinese cuisine. I enjoyed the soups, noodles and especially the fried rice. Overtime, I developed an appreciation for the unique ways each restaurant made their own fried rice dish. But, just last year something changed the fried rice game for me. It was cauliflower “rice”! In this recipe, I take some of my favorite ingredients from different fried rice dishes and gracefully incorporate them into this recipe: pineapple, all natural bacon, cashews, green onion, eggs, cilantro and raisins. In the end, I skip out on the soy sauce and instead use a combination of amino acids, sesame oil, and a tad bit of fish sauce. Intrigued? Better be because you’ll be so surprised how this dish hits the spot and you didn’t even see it coming! Continue reading
In this season of my life, I dedicated myself back to the practice of yoga. Yoga has many different meanings and influences to those who practice. For me, it has not only made me more conscious of my body and its external and internal senses but it has influenced me to incorporate more plant-based foods and spices into my palate. Continue reading
With Spring season here, it’s hard not to notice all the greenery and super blooms that have been flourishing throughout all of Southern California. This salad is my favorite “green” salad – refreshing, tangy, crunchy and light. The vinaigrette used for this salad combines fresh lemon juice, red wine and apple cider vinegar which compliments the ingredients. This salad is perfect paired with a crisp flavor profiled chardonnay. Oohh la la la! Continue reading