Saturday, February 21, 2009

Goat cheese omelet with kale and cilantro pesto

That's what James and I ate this morning for breakfast. I like to stacked the omelet as if they were pancakes.


For the omelet

6 organic eggs, cracked and whipped
3/4 cup grated raw goat cheese such as Alta Dena, my favorite, so yummy
Celtic salt and fresh cracked pepper

For the Pesto

2 cups of cilantro
2 kale leaves
1 medium size tomato
1 medium size garlic clove
1/2 cup extra virgin olive oil
Juice of 1 lime (or more depending how much you like it)
Salt and pepper for seasoning


For the omelet

Set oven temperature on broil and transfer grill to top position.
Heat up oven proof skillet on medium heat. Add a bit of olive oil to skillet and when skillet is hot add the eggs, when eggs are half way cooked (bottom and edges are starting to set but middle is still giggly) add cheese and transfer skillet to oven
until the cheese is nice and brown. That should take only just a minute or two.

For the pesto

Place all ingredients in your food processor until you obtain a pesto consistence. Adjust seasoning if necessary.

For plating

Place 2-3 pieces of omelet on top of each other in the middle of a plate and top with the pesto. Voila!!

Curry, coconut, porto bello mushroom, red cabbage and jicama salad

Not only is cilantro delicious but it also removes heavy metals from the body and you know what's funny? I always thought it smelled like soap ....well, I guess it is some kind of soap in a way, only for the insides!! I invite you to detox yourself with this yummy salad!

1 big Porto bello mushroom, julienned
1 cup of jicama, julienned
1/2 red pepper, julienned
1 cup of red cabbage, julienned
1 hand full of whole cilantro leaves, stems removed

1 tbsp of curry powder
1/4 tsp red crushed chile pepper
1 small garlic clove, minced
3 tbsp of extra virgin, organic coconut oil, melted on very low heat not to destroy the properties and cooled not to cook the other ingredients
1 tbsp of lime juice (or to taste)
1 tbsp of organic agave syrup (or to taste)
Celtic salt and fresh ground pepper

Mix all the salad ingredients in a bowl. In a second bowl, mix all the dressing ingredients and adjust according to your likings. Marinate a little (like 5-10 minutes) and serve.

Thursday, February 19, 2009

The very green salad in a miso broth

This is a variation of the Very Green Salad. Just prepare a miso broth (dissolve 1 tbsp of miso in 2 cups of hot water - the miso shouldn't be boiling though or you will loose all the nice properties) and add 1/2 cup of salad. I also added some turmeric, chipolte pepper and ginger powder to mine, it was yummy delicious! If you are very hungry you can add some rice noodles (cooked) and 1/2 a sliced chicken breast or other meat (also cooked since you don't want to boil the Miso).

Very green salad

Pumpkin seeds are very rich in zinc and therefore offer a great protection against osteoporosis. So ladies, make sure you have your daily portion! I had this salad for lunch today and I thought I would share it with you.


2 kale leaves, rolled and cut thin, like a chifonnade
1/2 portobello mushroom, sliced
2 tbsp of olive oil
1 tbsp of Bragg (if you don't have some you should, it's full of amino acid, get it at your health store)
1 tbsp of red wine vinegar (or to taste)
1 small garlic clove, minced
2 cups of fresh baby spinach
1 cup of broccoli sprouts
1/2 cup of pumpkin seeds
1/2 avocado, sliced


Place kale and portobello mushrooms in a large bowl, add four following ingredients and mix well, kind of massage the kale and mushrooms with the dressing for 1 minute or so until they start to get soft. Add the baby spinach and the broccoli sprouts. Sprinkle with the pumpkin seeds. Plate and garnish with the avocado slices. Enjoy!

Wednesday, February 18, 2009

Raw Miso Soup

Did you know that 3 bowls of miso soup a day can reduce your risk of breast cancer by 50%?? I think it's worth a little recipe, don't you? On top of being delicious this soup is extremely healthy and fast to do, what more do you need right?
3 cups of water
1 full tbsp of Miso (the one I used is the red miso from Miso Master Organic)
1 medium size tomato, pulsed 3-4 times in your food processor
1 avocados, cubed
1 small size garlic clove, minced
1/2 medium size zucchini, spaghettied using your mandoline or V-slicer with the julienne blade
1/2 cup of sprouts of your choice
fresh cilantro, for extra flavor and garnishing
Heat up water in a pot until almost boiling. Remove from heat and add the miso, when the miso is dissolved, add the tomatos, avocados and garlic and stir to combine. Add the zucchini spaghettis. Top with the sprouts and cilantro. I added some Bragg to mine (if you don't have Bragg, soy sauce will do), just a little dash for extra flavor and amino acids...
I told you it was a fast recipe!

Tuesday, February 17, 2009

Lasagna in the raw

I'm still experimenting with raw food and I must say I LOVE IT!! This little lasagna was absolutely delicious, you must try it!

For the noodles
1 medium size courgette (zucchini), thinly sliced using a mandoline or V-slicer
Olive oil
Lemon juice
Dry oregano

Place the courgette slices in a shallow dish. Drizzle with olive oil, lemon juice and dry oregano. Set aside until ready to assemble.

For the tomato sauce
1 medium size tomato, quartered
1 full table spoon of sundried tomatoes
1 garlic clove
olive oil
Sea salt for seasoning

Place all ingredients in food processor and mix until sauce like texture.

For the ricotta cheese
1 cup of mixed raw nuts (or your own favorite raw nuts)
1/4 cup almond milk
1/2 garlic clove
1/2 teaspoon garam masala (optional)
1 tbsp lemon juice (or to taste)
Sea salt for seasoning

Place all ingredients in food processor and mix until you achieve a ricotta cheese like mixture, you may need to add a bit more almond milk if too thick.

To assemble
Cut the courgette slices to 4 inch pieces. Place two pieces of courgette in the middle of a plate, side to side, forming a square shape. Place 1 tablespoon of the tomato sauce and 1 tablespoon of the ricotta cheese on top of the courgette slices. On top add 3 slices of avocados. On top of the avocados slices place 3 more pieces of courgette slices and repeat with the tomato sauce and the ricotta but this time place on top of sauces a layer of spinach. Continue the operations until you have a full piece of lasagna on your plate, altering between the avocados and the spinach.

Hope you like it!