A Twister went through my garden!

Well a few weeks ago a twister came into my garden. My fig tree broke and went down, my artichoke bush was completely destroyed, Tomato and zucchini flowers flew. Very sad and scary to deal with force of nature. The good news is that I lifted and put a “bandage” around my fig tree trunk. Looks like it worked, it is still green and alive. The artichoke bush has reborn, It is a little little bush now, I might not have any artichokes until next summer, but it is alive too. Few cherry tomatoes and zucchini are growing. And today I harvested TWO beets! One purple and one white. I made a nice salad with them and feels so good that after all the trouble, I was able to eat something from my garden, that I harvested with my own hands and I am certain it is completely organic!

SIMPLE SALAD WITH ROASTED BEETS AND GORGONZOLA CRUMBS

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Chicken Salad

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This is kind of my version of the traditional Waldorf Salad. I like it so much because it is so simple and it can be prepared ahead of time. All of its ingredients are delicious and creates balance between them. I don’t use apples, instead, I use black seedless table grapes, they are so sweet that add a very nice flavor to the salad. And for the crunchiness I add jicama. This is another recipe where I integrate mexican ingredients to a traditional american dish.

Jicama is a root originally form Mexico. It has a very fresh and crunchiness consistency. It is very low-calorie and it is a very good source of fiber.

Enjoy!

CHICKEN SALAD

Serves 2

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Tomatillo Panela Salad

 

This is a salad that is perfect for this spring days. Very refreshing!  Panela is a white, light, fresh cow’s milk cheese. Combined with tomatillos, cilantro and lime juice becomes a delightful salad or a great appetizer. Serve it over corn tortilla chips and top it with salted yogurt.

TOMATILLO PANELA SALAD 

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Avocado- Grapefruit Cocktail

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It’s been a long time since I’ve done this recipe. I absolutely love it and it’s been in my mind for weeks! Finally I was able to prepare it! It is so simple yet delicious. The creaminess of the avocado with the surprise acidity of the grapefruit!

The  acidity of the grapefruit prevents the avocado from getting dark, so you can prepare it ahead of time. It is the perfect starter for this coming mother’s day!

AVOCADO GRAPEFRUIT COCKTAIL

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Salad with a Beautiful Salmon Rose

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Last time I went out to dinner with my siblings, I ended up eating spaghetti with meat balls and my husband some pizza, all what we are not supposed to eat if we want to lose some body fat. On the other hand, my siblings stuck with their diet and they had just a salad. Of course, nobody forced me to eat my spaghetti and I enjoyed it. But.. next time I saw them, I decided to invite them over and prepare a nice salad for everybody, after all they set the example. There are lots of vegetables in this salad and is garnished with a beautiful Salmon “rose”. Presentation is clue, we eat with our eyes. We had a lovely time and we all felt really good, satisfied without overeating.

SALAD WITH SALMON ‘ROSE’

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Citrus Cabbage Salad

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Even though spring is around the corner (or at least that’s what I wish for) it is still very cold outside and citrus fruits are still in season! Great for us loaded with vitamin C. I prepared this beautiful, colorful salad. Very simple, delicious full of fresh natural ingredients. Enjoy!

CITRUS CABBAGE SALAD

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Bright Haricot Bean Salad

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Bright colors in my food makes me happy. Even more, when they a natural vibrant full of flavor. When I look at a plate with different bright colors it feels to me so inviting. Roasted bell peppers are my favorite, they add son much flavor and color, that I just incorporate them in food when ever I have them around.

I roast the bell peper on the comal (an iron cast skillet). It takes them about one hour to an hour and twenty minutes to be dancing on the comal, switching sides, turning around, until they are all browned on every side. I know it is a long time, but precisely this slow roast cooking is what gives them such wonderful flavor.

Beans are so good companions because they absorb all flavors, this is why I say they go with everything, love them.

HAIRCOT BELL PEPER SALAD

Serves 4

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Salad for Cold Weather

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I like salads, but, during the cold weather season, it is hard for me to eat cold foods. This is why I like this salad, it is warm, comforting with kale. You can easily go vegetarian with just omitting the shrimp. Kale has tons of vitamin A, vitamin C, vitamin K and it is a good source of potassium, calcium and magnesium, enzymes, fiber, that’s why it is call a super food!

I’m sure you will enjoy this salad as much as I do. It is light, super nutritious, simple, very easy to make. The sweetness of the apple and the spiciness of the paprika make very nice mix of flavors.

SHRIMP KALE WARM SALAD 

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Light Dinner

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After all the Christmas Festivities and before New Year’s Eve, I have the perfect dinner for you, Red Quinoa Beet Pear Salad. This recipe will give you a little break from all the heavy dinners you’ve been having. It’s light and healthy, vegetarian, vegan, gluten free, low fat and of course: delicious!

My Christmas was wonderful. I had a very nice time with my family. Family time is always precious to me. I don’t see them very often, so I treasure these moments very much. At my mother in law’s we share a phrase or paragraph that means something special to us. This sharing is very enriching because we learn a lot from each other. The phrase that I shared is from Saint Francis of Assisi:

“Start with what is necessary, then with what is possible and soon you’ll be doing the impossible”

I think this phrase is very powerful because sometimes we are so focused on our final goal and we see it so far away that we desist before we start. So I’ve been trying to put this philosophy in practice.

As for gifts, my children gave me the perfect one: an apron with the embroidery “Compartiendo mi cocina”. Loved it, so thoughtful!

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RED QUINOA BEET PEAR SALAD

Serves 2

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My daughter’s Favorite

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These days that we are haveing family time together, I am preparing the dish of their choice. I am so happy to have them all home, I can spoil them a little… or a lot! Today is Victoria’s turn. And her choice is Quinoa Salad with Sun Dried Tomatos. This salad is very easy to prepare, it makes a great lunch o light dinner, it is vegetarian and gluten free. The best part is that the combination of all flavors turns out to be amazingly tasteful!

Victoria is a great artist (among many other things) she has a very special sensitivity. So I can’t help but share a piece of one of her drawings.

 

 

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QUINOA SALAD WITH SUN DRIED TOMATOES

Serves 2

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