Category Archives: Recipes

Roasted Jalapeno Cilantro Pesto Black “Forbidden” Rice with Roasted Poblano Peppers

The combination of the nutty flavors from the black rice mixed with the roasted jalapeno cilantro pesto is outstanding then add in the roasted poblano and it puts it over the top!

Roasted Jalapeno Cilantro Pesto Black Forbidden Rice with Roasted Poblano Peppers

I have wanted to try this rice with a Mexican inspired pesto for a while now and I sure am glad I did because it is so dang good!  If you can’t tell I’m a bit obsessed with pesto and poblanos.  Pesto is just so versatile and good for you and poblanos are probably the best tasting mild peppers in my opinion.  I love it plain and I have also had it topped with some black beans and cheese then put it in the oven until the cheese is blistering and served it with hot sauce de arbol y ancho.  Such a tasty meal!

Roasted Jalapeno Cilantro Pesto Black Rice with Roasted Poblano Peppers

Recipe:  2 – 4 Servings


Make the pesto and set aside

Make the rice and after it boils and you reduce the heat (make sure and use a timer) start roasting the peppers then wash off the burnt skin and remove stem and seeds and dice them

Let rice sit with covered until you’re ready to mix everything together

Heat the pesto up on med – low just enough to warm up then stir into the rice along with the diced peppers and serve

Health benefits:

Black rice contains a high amount of anthocyanin like blood oranges.  The research has found that just a spoonful of black rice coating “bran” has more anthocyanin antioxidants than in a spoonful of blueberries, less sugar, more fiber and vitamin E antioxidants.  It is valuable for reducing inflammation and for its anti-aging properties. It is also for, high blood pressure, heart disease, diabetes and cancer and helps protect the nervous system from degeneration.

Poblano Peppers are extremely high in vitamin C;  just one pepper has 95% of your daily value. They are great for your immune system; they help reduce inflammation like in arthritis and asthma and are helpful with increasing oxygen so the body can burn more calories 20 minutes after eating peppers.  They contain lycopene, which is great for the prevention of cancers in the bladder, prostate, cervix and pancreas.

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Forbidden Black Rice

The first time I saw Black Rice at the health food store I knew I had to try it.  I mean really with a name like forbidden and being a black rice who wouldn’t want to try it ?  It has a mild, nutty taste similar  to brown rice but in my opinion it’s better.  I love the shade of purple it turns after it’s cooked.


Forbidden rice is a type of heirloom rice also known as black rice.  It got its name because in China centurys ago around 150 BC. it was reserved for a Chinese Emperor and was the only one who was allowed to eat it, because it was rare and meant to ensure health and longevity.  Anyone else who went near this rice was sentenced to death.


 Recipe:  2 – 4 Servings

  • 1 Cup Forbidden Black Rice
  • 1 3/4 Cups Filtered Water
  • 1 Garlic Clove (Optional)
  • 1/2 Teaspoon Sea Salt


Measure rice and water and put in to a small sauce pan preferably with a glass lid

Add the garlic, salt cover and bring to a boil on high heat

Turn down to low for 50 to 60 minute, check at 50 minutes if you still see a bit of liquid cook for 5 – 10 more minutes

Health benefits:

Black rice contains a high amount of anthocyanin like blood oranges.  The research has found that just a spoonful of black rice coating “bran” has more anthocyanin antioxidants than in a spoonful of blueberries, less sugar, more fiber and vitamin E antioxidants.  It is valuable for reducing inflammation and for its anti-aging properties. It is also for, high blood pressure, heart disease, diabetes, cancer and helps protect the nervous system from degeneration.

Apple Mint Julep

The mint julep has been made for hundreds of years.  I know why; this is a delightful cocktail with the fresh mint and crushed ice making it a must during the hot summer months to come.

Apple MintJulep Cocktailjpg

The mint julep was originally prescribed and appears in literature as early as 1784 ”sickness at the stomach, with frequent retching, and, at times, a difficulty of swallowing. I then prescribed her an emetic, some opening powders, and a mint julep.”

Many know the mint julep from being connected to the famous Kentucky Derby that happens every spring in the south. It has been promoted by Churchill Downs in association with the Kentucky Derby since 1938. Each year almost 120,000 juleps are served at Churchill Downs over the two-day period of the Kentucky Oaks and the Kentucky Derby.

Apple MintJulep Cocktail

Recipe: Makes 1 8 oz Julep

  • 2 1/2 oz. Kentucky Bourbon ( or your favorite)
  • 6 Mint Leaves
  • 2 oz. Apple Cider
  • 1/2 oz. Fresh Lemon Juice
  • 1 oz. Simple Syrup
  • Apple Slice ( for look or garnish)


Mix Bourbon, Lemon Juice, Apple Juice and Simple Syrup in a separate pint glass. Then using your Julep mug or cocktail glass add fresh mint in your glass, muddle a couple of times lightly, add crushed ice, then top with Bourbon juice mix. Garnish with a few mint sprigs and Enjoy!

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Apple Almond Galette

This is a wonderful healthier take on an apple galette with the almonds, whole wheat and only 1 tablespoon of beet sugar.  But don’t let that scare you away you won’t even know that it is wheat, especially with the ground almonds.  It makes a great breakfast treat as well.

Apple Almond Galette

It was Robby’s birthday yesterday and I wanted to make him something even though we really don’t eat sugar.  So I made this incredibly good galette that has 1 tablespoon of beet sugar and maple syrup. He was excited of course.  As I pulled it out of the oven with our oven mitt that has a hole in it I burnt my hand and dropped the galette on the floor. I was so bummed I rushed to make a whole new one and threw the stupid oven mitt in the trash finely : )


 It is amazing topped with mascarpone cheese mixed with maple syrup.  Check out our other Fresh Fig Almond Galette.


Recipe – 6 – 8 Servings

Almond Whole Wheat Crust 

  • 1 Cup Whole Wheat Flour (or White)
  • 3/4 Cup Ground Almonds
  • 1/2 Cup Salted Butter
  • 1 Tablespoon Beet Sugar
  • 1/4 Teaspoon Cinnamon Powder
  • 1/4 Teaspoon Nutmeg Powder
  • 1/4 Teaspoon Sea Salt
  • 1/4 Cup Ice Water

Instructions for the crust:

 Grind the Almonds in a food processor in to small crumb size

Add flour, sugar & salt In a food processor, pulse to combine

And 1/4 inch piece of butter

Pulse a few times to evenly break up the butter then add ice water slowly as you pulse, until it resembles a coarse meal with tiny pieces of butter.  It will be crumbly but holds together when squeezed with fingers

 Do not over process

Form dough into a 3/4-inch-thick disk

Wrap in plastic, and refrigerate until firm, at least 30 minutes or over night

Apple Filling

  • 4 Fuji Apples
  • 1/4 Cup Salted Butter
  • 1/4 Cup Maple Syrup
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1/4 Cup Whole Wheat Flour
  • 1/2 Teaspoon Cinnamon Powder
  • 1/4 Teaspoon Nutmeg Powder
  • 1/4 Teaspoon All Spice
  • Pinch of Sea Salt

 Instructions for the apple filling

Peel, core and thinly slice the apples

In a large sauce pan add the butter, maple syrup, lemon juice and spices and stir on low heat until butter is melted then stir the flour and the apples, coat evenly

Set aside

Pre heat oven to 375

On a piece of parchment paper roll out the dough to a 12 in circle adding a tiny bit of flour on top so it wont stick and pinch together any cracks

Take out about a 1/4 of the apples to arrange on top (this is optional, you can just pour the whole filling in the middle and leave it natural)

Fill the center with the apple filling leaving  2 – 21/2 inches around and carefully fold over the crust edges.  I use a large knife to lift and fold the edges over

The dough will crack from the fold a little, just pinch together

Bake for 40 to 50 minutes or until lightly golden

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Savory Blood Orange Vinaigrette

This is my type of salad dressing as it is savory and not sweet.  I personally can’t stand sweet dressings but that’s just me!  I just love the festive color and flavors of this vinaigrette, it is divine and beautiful at the same time!


I love to make up salad dressings, plus they are so easy without all the preservatives, soy bean oil and or canola oil.

Not to mention it’s a fraction of the cost.


Recipe - Approx. 2 Cups
  • 3/4 Cup Blood Orange Juice
  • 1 Teaspoon Blood Orange Zest
  • 2 or 1/4 Cup Shallots
  • 2 Cloves Garlic
  • 1 Cup Extra Virgin Olive Oil
  • 2 Tablespoons Champagne Vinegar
  • 2 Tablespoons Sherry Vinegar
  • 1/2 Teaspoon Sea Salt
  • Dash Black Pepper


Mince the garlic and shallots and add to a bowl or jar

Squeeze the juice from the blood oranges, with a lemon juicer, measure and add to the bowl or jar

Measure the rest of the ingredients and whisk together or shake then put in to a jar if made in bowl

You will need to shake well before each use

Blood oranges red pigment contains anthocyanins, a “Super Antioxidant” which is what gives the color to fruits, plants and vegetables like berries and red wine.  They are as good for you as other citrus but with the added anthocyanins.

They have anti-inflammatory properties which helps in preventing cancer, diabetes and bacterial infections. It also helps reduce the risk of heart disease and LDL cholesterol accumulation, they help to defend blood vessels from oxidative damage.  They are loaded with vitamin C stimulating collagen production.   An over all help for the body to heal itself.

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Roasted Jalapeno Cilantro & Manchego Pesto

This is one of my favorite pestos, I could just sit and eat it by the spoonful : ) It is delightfully spicy and incredible on sandwiches and of course anything else you would use pesto in or on.

Roasted Jalapeno Cilantro and Manchego Pesto

This is relatively spicy, but it does depend on the jalapenos hotness

Roasted Jalapeno Cilantro  Manchego Pesto

Recipe - Approx 3 Cups

  • 8 Jalapenos
  • 3 Cups Cilantro Leaves
  • 1 Cup Manchego Cheese
  • 1 Cup Raw Walnuts
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 – 2 Cloves Garlic
  • 2 Tablespoons Fresh Lime Juice
  • 1 Tablespoons Fresh Lemon Juice
  • 1/2 Teaspoon Sea Salt


First roast the jalopeno peppers, remove the stems and seeds and combine with everything else in a food processor or blender and puree. Yum

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Sun-Dried Tomato Basil Potato Salad

With summer approaching, I love to make up different potato salads that don’t have mayonnaise or sour cream, but still have tuns of flavor.  I mean how can you go wrong with sun-dried tomatoes and basil?

Sun-Dried Tomato Basil   Potato Salad

 It’s the perfect side dish to make for a picnic, pot luck or when friends come to visit.  I sometimes add it to some mixed greens and make a meal out of it.

Sun-Dried Tomato and Basil Potato Salad

Recipe: Approx. 10 -12 Servings

  • 1 Recipe Sun-Dried Tomato Vinaigrette
  • 2 1/2 Pound Red Potatoes
  • 1 Cup Aged Asiago Cheese
  • 2 Red Bell Peppers
  • 1/2 Red Onion
  • 1/2 Packed Cup Basil
  • 1/2 Teaspoon Sea Salt or to taste


 Make the sun-dried tomato basil vinaigrette and set aside (you can make the day before)

Bring water to a boil for the potatoes, while your waiting for the water cut the potatoes in to small, bite-size chunks.  When the water is boiling drop in the potatoes and boil for 12 – 20  minutes.  Make sure and check on them in about 10 minutes, you don’t want mushy potatoes or to hard.  When they are done pour in to a colander and rinse with cold water or put in the refrigerator to cool

Roast the red bell pepper, remove the burnt skin, stem and seeds

Dice the bell peppers, dice red onion, chop the basil, and finely shred the asiago then put in to a large bowl with the vinaigrette, salt and pepper, stir well and add the potatoes and mix carefully

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Sun-Dried Tomato Basil Vinaigrette

Our friends are coming to visit this weekend for a beach day/picnic and I thought I would make a potato salad with this vinaigrette.  It has been so sunny and warm lately and this is a perfect compliment to the weather.


 This is an Italian inspired vinaigrette that would compliment any Italian salad along side of any Italian meal.


Recipe: Approx. 2 Cups

  • 1/2 Cup Sun-Dried Tomatoes
  • 1/4 Cup Fresh Basil
  • 3/4 Cup Extra Virgin Olive Oil
  • 1/3 Cup Champagne Vinegar
  • 1/4 Cup Filtered Water
  • 1 1/2 Tablespoons Fresh Squeezed Lemon Juice
  • 2 Small Garlic Cloves
  • 3/4 Teaspoon Sea Salt
  • Dash Black Pepper


Measure and add everything to a food processor or blender a puree until smooth

Health Benefits:

Sun-Dried Tomatoes are very high in anti-oxidants, just one cup has 23 percent of the recommended daily intake of vitamin C and 16 percent of vitamin A.  The Vitamin C in dried tomatoes helps your body absorb the high iron content as well. They are high in potassium which helps prevent and lower high blood pressure. These tomatoes are very high in dietary fiber compared to raw tomatoes.

* If you have diabetes be careful  before adding sun dried tomatoes to your diet as they are high in natural sugars.

Fresh Basil has anti-aging,anti-inflammatory and anti-bacterial properties.  The herb contains exceptionally high levels of beta-carotene and vitamin A and is rich in zea-xanthin an anti-oxidant that helps protect age-related macular disease.  It has a good amount of Iron and also helps to detoxify the liver.  It contains phytochemicals that may lower cortisol, a hormone secreted when you’re stressed that causes weight gain, so add some fresh basil to you water or tea.

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Spring Kale Salad with Tangerine Champagne Vinaigrette

This beautiful kale salad will have you coming back for more!  The flavors of the Tangerine Champagne Vinaigrette and fresh basil are incredible along with the crunch of the fennel, radishes and sliced almonds.


Start by making the  Tangerine Champagne Vinaigrette (You can make the day before)

Wash the kale and tear the leaves off stems then chop in to small pieces and put in to a bowl with the tablespoon of olive oil

Massage the oil in to the kale very well

Chop the basil and red cabbage, slice the radishes, shave or finely shred the asiago, measure everything and add to bowl

Cut the stalks off the fennel, cut in half and cut out the core then cut the halves in half and slice as thin as you can and add to bowl

Measure the sprouts, almonds and vinaigrette, add and mix everything really well

You can add the vinaigrette to individual salads if you prefer


Recipe – 4 – 6 Servings

  • 3/4 Cup  Tangerine Champagne Vinaigrette or to taste
  • 1 Head Kale or 7 Cups Chopped Kale
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 Cup Fresh Basil
  • 1 Fennel Bulb
  • 1/2 Cup French Breakfast  Radishes (can substitute regular)
  • 1/2 Cup Red Cabbage
  • 1/2 Cup Arugula Micro Sprouts (can substitute any sprouts)
  • 3/4 Cups Aged Asiago Cheese Shavings
  • 2/4 Cup Toasted Sliced Almonds

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Fresh Marjoram Pesto

Marjoram is a wonderful herb.  People often compare it to oregano but it is different.  Marjoram is sweeter with floral hints and a tiny bit of mint flavor and oregano is stronger with a pepperiness almost pine scent and a hint of lemon.  Mix it in to sautéed vegetables of your choice, spread it on to a sandwich or pannini, it’s also great on gnocchi and cheese ravioli.  How would you use it ?


 Pick the marjoram leaves of the stems and measure, shred the asiago and measure all ingredients and puree in a food processor


Recipe – Approx. 2 Cups

  • 1 1/2 Cups Fresh Marjoram Leaves
  • 1 1/4 Cup Aged Asiago Cheese
  • 1 Cup Raw Walnuts
  • 3/4 Cup Extra Virgin Olive Oil
  • 1 Clove Garlic
  • 2 Tablespoons Fresh Squeezed Lemon Juice
  • 1/4 Teaspoon Sea Salt or to taste

Marjoram is good for the digestion by increasing digestive enzymes, it soothes the stomach and helps reduce phlegm.  It is an anti-inflammatory, sedative and antidepressant.  It’s also helpful with insomnia, stress and anxiety. It has high levels of vitamin C, exceptionally high in beta-carotene, vitamin A, and is one of the richest herbs in vitamin K.  It is also an excellent source of iron.  And so much more!

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