Thursday, July 18, 2013

Italian sausage, Nectarine Roasted Garlic Quinoa and Cauliflower English cucumber and tomato veggies

1 organic Italian sausage
1/2 English seedless cucumber sliced
2 slices of a ripe beefsteak tomato
Fresh black pepper
1 medium size cauliflower floret
1 c organic white quinoa
1/2 tbsp dried parsley (or fresh)
1 tsp of roasted garlic cloves mashed - a roasted a garlic head in the oven for about 
2 c of broth (vegetable or chicken)
1/2 c water
1 med size ripe nectarine chopped
1 tsp olive oil

Used a rice cooker/steamer. 

In the rice cooker add quinoa, broth, oil, nectarine, roasted garlic and parsley. Stir with wooden spoon to mix throughly. Cover and let cook. 


Add it to the steamer top area of the rice cooker for steaming veggies. Let steam as the quinoa cooks. 

In a small skillet cook sausage throughly. Might want to add water from time to time to help sear and cooked throughly. This may take 7 up to 12 minutes depending how thick the sausage is. Sear and cook throughly on all sides.  


In a small bowl add tomato slices with the cucumber and crack fresh black pepper. Serve. 

Serve and plate.  

Bon Apetit! 

Wednesday, July 17, 2013

Cauliflower Chicory Beet Blend Juice

1lb Chicory Green washed
1/2 c cauliflower
1/2 lemon w/ peel (organic)
1 beet peeled
6 beet leaves 
2 inches of ginger root
Half of an English cucumber w/ peel 

Bon Apetit! 

Sunday, July 14, 2013

Achiote chicken & carrots , steamed summer squash and cauliflower with Tomato basil garlic orzo summer salad


Orzo salad mix

1 c grape tomatoes halved
1/2 c fresh basil rough chop
2 garlic cloves minced
1/2 c yellow onion diced
1 cup orzo (follow package instructions)
1 tbsp freshly grated parmesan

Achiote Chicken & Carrots

1 tbsp olive oil
1 carrot diced
1 boneless/skinless chicken breast cubed
1/2 envelope Sazon con Achiote y Cilantro
1/2 envelope of powdered chicken bouillon (or vegetable bouillon)

Steamed veggies

1 yellow summer squash sliced
1 1/2 c cauliflower 
1/4 tsp black pepper
1 tbsp vinegar
2 c of water

In a medium bowl add tomatoes,onions, garlic, basil and set aside. 

Follow instruction for orzo. Once done drain then return back to the stove and add the orzo salad mix. Leave the parmesan for when ready to serve. Stir to blend well. Serve and plate hot. 


In a medium sauce pan on medium high heat add oil and carrots to give them a little glazed as you stir to coat evenly then add the chicken, achiote and boullion. Stir and cook till chicken is done. This should take about 4 to 7 minutes. Serve hot. 


In a medium sauce pan on medium high heat add 1 1/2 c of water, vinegar and bring to a slight boil then add cauliflower. Then add remaining 1/2 c of water. Let simmer for about 2 to 4 minutes. Turn off heat and then add squash for about a minute. Remove from water. Serve and plate hot. Crack some black pepper over veggies when served. 


Bon Apetit ! 

Beet Leaves Dandelion Morning Blend Juice

1 bunch of fresh Dandelions
3 Oranges peeled and seeded
1/2 Lemon with peel
1 small Beet
7 large fresh Beet leaves

This is my fifth favorite juice. I needed it! I've been weak and fatigued for a couple days. I truly enjoyed the beet and orange combo. Dandelion are a true favorite of mine as well. 



Cheers to health!

Bon Apetit! 

Saturday, July 13, 2013

Homemade Pizza Sauce

1/2 tsp Dried oregano
1/2 tsp Dried ground rosemary
1 large onion roughly chopped
3 large garlic cloves minced
1/2 tsp Sea salt
1/4 tsp Black pepper
1/2 tbsp of sugar crystals (or sugar of choice) 
1 tbsp Olive oil
10 large Vine Tomatoes blanched, peeled, cored, seeded and rough chopped
1 quart Air tight glass lid container (for storing sauce)

In a large saucepan add oil, onion and garlic till wilted a bit about 2 to 3 minutes, 
Meanwhile once tomatoes are blanched, peeled and seeded transfer to a blender and add the onion and garlic too and purée.
 Now transfer everything back to the saucepan adding a bay leaf, ground rosemany, oregano, sugar, salt and black pepper. Stirring occasionally, simmer slowly till all the water has evaporated and sauce has thickened. This will take about 2 to 3 hours. 

Be advised you may want to increase the amount of spices but for me this is just right. 

Taste and bottle when done. 

Enjoy. Clean Eats! 


Homemade Garlic & Herb Mushroom Basil Cheese Wheat Pizza

                      DELICIOUS !!

Ladies & Gents here I introduce my home pizza. Everything is fresh and vegan friendly. A pizza shop by me I get the fresh wheat dough and fresh mozzarella made from plant rennet. I call ahead of time and request for what I like to purchase. I pick up a couple and store it in my fridge when I plan in week/or so to use. Today I picked up whole wheat plain and whole wheat with garlic and herbs. The herbs are parsley/oregano. Wish you can smell the aroma. 

I'm sure you can get it at your local pizza shops if you ask nicely. Lol. If you not many supermarkets are carrying them too! 

1lb fresh Garlic & Herb Wheat Pizza Dough (got mines fresh from the local pizza shop)
1 10oz. Homemade Pizza Sauce (you may use less but I like mine saucy) * look for homemade pizza sauce recipe or use which ever kind you wish to use
2 fresh white button mushrooms sliced
1 or 1 1/2 c shredded fresh mozzarella cheese
I/2 c of fresh basil 

Preheat oven for 450. Sprinkle pizza pan with cornmeal and set aside. Flour work area and rolling pin and work dough into a 12" diameter circle. Place dough onto the pizza pan and bake for about 3 minutes take out and and add your toppings. Return to the oven till all the cheese melts.  


I wish you all joined us for dinner. It was sooooo good!! Mmmmmm! 😋

Bon Apetit! 

Friday, July 12, 2013

Green Swiss Chard & Romaine Blend Juice

24 green Swiss chard leaves (or two bunch packs
I medium size romaine heart
I inch thick of ginger root
1 large carrot
1 large celery stalk 
1/2 organic lemon with peel 

Juice time!!!!

Bon Apetit!! 

Saturday, July 6, 2013

Super Duper Green Salad Juice

1 large green romaine heart
1/2 c red romaine
1/4 c lolla rosa
1/2 c Italian parsley
1/2 c cilantro
1/4 c basil
2 jumbo tomatoes
2 heaping cups baby spinach
1/2 c arugula 
1/2 lemon
1/2 c frisée
1/2 c radicchio
1/2 c beet greens
1/2 c mizuna
1/2 c red chard
1/2 c green chard
1/4 c tango
1/4 c tat soi 
1/2 c kale 
1/4 c red oak
1/4 c green oak

If you let sit for even a couple seconds it begins to separate. May need to stir it. As far as taste goes, it's not bad at all. 

There's no possible way I would be able to consume all these greens in one sitting. 

Wednesday, July 3, 2013

Homemade Manhattan Clam Chowder - chunky (light)

As you can see I don't use cream, salt, butter nor bacon in my chowder.
You may if you wish.


6 dozen little neck clams scrubbed
(If you choose to use can clams then use 1 10 oz can of whole baby clams, 1 10 oz can of red clam sauce and a bottle of clam juice and skip the steaming clams and making the clam stock below)
5 c of water
I medium saucepan 

8 Beefsteak Tomatoes steamed, seeded,
peeled and chopped to bite size
(2 of the 8 steamed tomatoes transfer to a blender and purée)
4 c of water
1 large stockpot
Large bowl of ice water

1 c fresh basil chopped
(Reserve a tbsp for garnish)
1/2 c fresh Italian parsley
(Reserve a tbsp for garnish)
1/4 tsp Black pepper
1 large onion chopped
1 garlic head *when making fresh stock - if using "cans" you only need the 1/2 minced portion
(1/2 minced 1/2 whole with peel when making fresh clam stock)
1 large potato diced
3 carrots chopped
3 celery stalks 
1/2 c fresh corn kernels
3 celery stalks
(2 chopped 1 left whole)
1 thyme sprig
8 tbsp dry sherry
1/2 fresh green beans
1/2 sweet peas
Colander *needed when draining the fresh clams
Coffee filter *needed to double filter fresh clam stock


Steaming Tomatoes
Add the 4 c of water and four tomatoes to the stockpot. Steam for about 4 - 5 minutes then transfer to iced water. When cooled, peel the outer skin, seed it and chop into chunks. Repeat - 4 tomatoes into the boiling water then transfer to ice water. Do the same but reserve 2 tomatoes and transfer to a blender add a little of the boiling water and purée. Set aside. 
-Note this step can be done ahead of time and just freeze it or fridge it when ready to use.

Steaming clams/clam stock

In a medium stockpot add the 5 c of water. Bring to a boil add celery, 1/2 of the garlic with peel and the clams. Steam till clams have opened. With a slotted spoon remove clams. Then drain broth with  colander that's layered with a coffee filter to catch any sand. When cooled remove clams from shell. Discard any clam that did not open, the celery stock and garlic. 
--Note. This step can also be done ahead of time. Freeze or fridge when ready to use. 


Rinse pot and add potato, onion, minced garlic, corn kernels, carrots, basil, parsley bay leaf, celery, tomatoes, black pepper, tomato purée. Cook till potatoes and carrots are fork tender then add clams, green beans, sweet peas and dry sherry. Garnish with basil and parsley. 

Plate and serve with a nice piece of fresh baked wheat bread or any bread of choice.


Bon Apetit!!