Happy Memorial Day! I love summer picnic style food, especially since it’s so easy to make ahead. This dish I particularly love because it combines all my favorite ingredients: roasted cauliflower, bacon, homemade coconut oil mayo, and scallions. Seriously, how often do I use these ingredients. I’m surprised it took this long to throw them all together, for a very delicious, light, and surprisingly refreshing “potato” salad. The lemon flavor in the coconut oil really makes this dish shine. Otherwise, the bacon and mayo will feel too fatty and heavy. Plus, I think everything tastes brighter and definitely fresher with a little bit of lemon juice.
This was my first time making a Peruvian dish, and I am very happy with the results. I used a spice blend from RawSpiceBar called Peruvian Spice Rub, and it smelled and tasted heavenly. It contains smoked paprika, ancho chiles, cumin, ground black pepper, and Mexican Oregano.
RawSpiceBar is a subscription service for $6 a month that sends you a large envelope with three spice blends to try that are good for one or two dishes. Each box features a theme, and as you can probaly guess, this month features Peruvian spices and recipes. Each package contains three recipe cards featuring each of the spice blends, and a description card that gives you some background information on the cuisine and regional flavors.
If you’re like me and love trying new spice blends, but don’t want to commit to a ful sized bottle or bag, then this would be a great service for you. At $6 a month, it’s not very pricey for some high quality samples, but keep in mind they are still samples. Don’t expect to get a large portion in each packet. That being said, it’s a great way to step outside your comfort zone in the kitchen, without making a large monetary commitment. It’s also a great way to learn more about food, and it may inspire you to create some exciting new recipes.
RawSpiceBar also gives you the option of purchasing this as a gift for a friend or family member who loves cooking. Subscription services make great gifts, because the gifts keep coming each month. At $36 you can get them a subscription for six months! Personally, I think that would be really fun to get in the mail. There is also a large social media following, so you can share your creations with the RawSpiceBar community.
This carrot cumin soup recipe from the Eat Right For Your Sight Cookbook was a delicious and easy one pot meal. I’m a huge fan of blended vegetable soups. They fill you up, and if you watch your weight, are usually little to no calories. I made this soup vegan and left out the Greek yogurt, but the original recipe whisks in 1/2 cup of plain Greek yogurt at the end. I also used fresh cilantro instead of cumin seeds as a garnish. I’m not the biggest fan of seeds or nuts in my soup, and I like a pop of color, so I usually use some fresh herbs and freshly ground black pepper as my garnish. What’s nice about this recipe is the flexibility. Add or leave out whatever ingredients you like. You should keep the carrots though, especially if you are worried about Macular Degeneration. Carrots contain a ton of Vitamin A, beta-carotene, and minerals.
Each recipe in the cookbook comes with a little bit of information and the nutritional profile of the dish. Not only will you want to make the recipes because they look delicious, but also because of the healthy nutrients each dish contains. To learn more about Macular Degeneration check out the website for the American Macular Degeneration Foundation. There is also a healthy vision blog party to celebrate the release of this cookbook tomorrow, May 14th.
For more details, such as where to get this amazing cookbook, check out this link.
Popsicles, also known as paletas, are traditionally a Latin American dessert made with fresh fruit. I’m a huge popsicle fan since they are so easy to make, and are a relatively healthier option for dessert. Another common snack, or dessert, are mangos sprinkled with chili powder. So I thought why not make it into a popsicle?
Now I don’t recommend you use any old chili powder, because I don’t think it would taste good, especially if it’s heavy on the powdered onion and garlic. I use Tajin Clasico Seasoning with Lime, which is used traditionally over fresh mango or jicama and can be found in Mexican groceries stores, or amazon. There is only dehydrated lime juice, sea salt, and chili peppers in this mix so you’re getting a great blend to eat with tropical fruit.
This chunky guacamole tastes delicious on top of sliced cucumbers for a healthy paleo friendly appetizer or snack. It’s a bit heavy on the red onions, but I always add a ton to mine, since they are full of sulphur containing compounds as well as Vitamin C, B6, iron, folate, and potassium (1).
I used cherry tomatoes, even though they can be annoying to chop, because they are a bit sweeter than the larger varieties. I also prefer persian cucumbers because you don’t have to worry about seeds and the skin is thin, so you can just slice and eat. Cucumbers are on the dirty dozen list, and since you are eating the skin, it’s best to buy organic (2).
Sliced and salted avocados are one of my favorite sugar free snacks. You don’t have to cook this, so it’s as fast as fast food can get. Plus, you only need two ingredients – ripe avocados and sea salt. This snack works for practically any diet whether it’s AIP, vegan, paleo, gluten free, dairy free, and even sugar free. When I’m starving and wandering around my kitchen looking for snacks that aren’t there, this is usually my favorite option.