From the category archives:

Apples

Rawkos! A travel food.

Happy Labor Day weekend! It’s time to celebrate all the toil and sweat you’ve put into you’re year. 

Here’s a fantastic recipe that will keep you in the summer mode. This is a popular favorite from my Seasonal Cleanses (Join me in September for a healthy kick-start)–It’s great food to travel with and requires NO COOKING. Rejoice the Rawko!  It’s like a taco but it’s raw – not raw meat – raw foods (means no cooking, more enzymes, more energy). 

Wraps

  • Bunch of collard greens*, rinsed and de-stemmed – leaving 2 halves (depends on how many people are eating– figure 2-3 wraps per person)
  • Pat those dry
Sweet Cucumber Salsa
  • 1 apple – peeled, cored, diced
  • 1 cucumber – peeled, seeded, diced
  • 1 medium sweet yellow onion – diced
  • parsley and/or cilantro – washed and diced
  • a few pinches of Celtic sea salt (this is a high mineral salt- very good for you)
  • Fresh squeezed lemon
  • Add all ingredients together, then add in salt and lemon – make sure it really gets on that onion! Toss, let sit. 
Rawko “meat”
First, let me say, I am not anti-meat, I am pro sustainably-raised, grass-pastured meat*. I am pro health for our bodies, and health for the planet. So why the non-meat tacos – er- rawkos? Because they are delicious. Because raw foods pack an amazing amount of energy and vitality, and because everyone loves new and exciting foods that make them feel good with no negative repercussions.  So here you go:
  • 1 -2 cups of raw organic walnuts (again, depending on how many people you are feeding)
  • 2-6 TBS of gluten free tamari (go easy on this — it can get real salty quick)
  • Add to a high speed blender or food processor and blend it up
Making Rawkos
  • Lay  your collard wrap on a flat surface
  • Spread 1-2 tsp of the rawko “meat” onto the wrap length-wise
  • Add some salsa (this offsets the heavy flavor of the walnuts nicely)
  • Here, I added some sunflower sprouts for some more green and texture
  • Roll up and enjoy. 
You can pre-roll these and eat them on a car ride — or pack the ingredients separately and take to work, beach, or party. 
*When I travel I also make  an organic turkey and goat cheese wrap that you can eat in the car. Just add shaved onions and apple. Divine. 
Let me know what you think. Happy Labor Day Weekend. 

 

 

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Best picnic salad ever.

With all the picnics and outdoor bar-b-ques and joyful summer happenings abound, I thought I’d share this quick and tasty salad.

I made up the other day when meeting a friend for a picnic in Prospect Park (Brooklyn).

On a side note about BBQs and parties and keeping your summer figure, I employ a method I like to call:

“I’ma bring what I’m gonna eat. I’ll gladly share it with you.”

This way, I know if I show up and my only options are pulled pork, pig candy (please don’t ask), garlic bread, and a paltry salad, I’ve got myself covered with something that I know I want to eat, I know I enjoy, and I can share it with others. (You may recall my super bowl Sexy Pie post).

So here’s a refreshing summer salad for you to share with friends!

Oh! I almost forgot — the best part of this salad is that it is s u p e r quick to pull together. To recap, it’s the best becasue, it’s tasty, it’s easy to make, it appeals to many, and it’s good for your looks. I’m open to names for this one. Post below.

Best picnic salad. Ever.

Ingredients:

1 carrot

1 beet

1 cucumber

1/3 white onion (or bunch of scallions)

1 apple

1/2 -1 TBS Apple Cider Vinegar (raw)

1-2 tsps Extra Virgin Olive Oil

Celtic sea salt (most mineralizing salt) to tatse

Optional Fancy Stuff:

Chopped up fresh mint

Chopped up spinach

 

Directions:

1. Wash and peel all vegetables .

2. Grate all vegetables with cheese grater – use the larger holes

3. Also grate the onion. Don;t grate the green onions if that’s your onion source. Chop those.

4. Mix together.

5. Add vinegar, olive oil, and salt to taste.

6. Putt on a snazzy sun hat and waltz out the door.

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Interview with Tonya Hegamin

On the last Ask Nikki D call, I turned the tables and interviewed acclaimed children’s author, Tonya Hegamin.

She shares with us her story about food addiction, sugar cravings, food allergies, emotional eating, and Diabetes. She divulges details that many of us can relate to and it’s with much gratitude that I share her interview with you.

Click here to download the intriguing interview.

I asked her to contribute a recipe and she graciously gave us two! Spring Salmon with Veggies and Apple Goddess Treat. What? These look amazing! I can hardly wait to try them.  Let me know what you think.

Visit her website tonyacheriehegamin.com to read more about her and her wonderful books.

Spring Salmon

1 Cup Quinoa (cooked)

1 large leek (chopped in 1/4inch rounds)
1 bunch of asparagus (chopped)
1-2 handfuls of chopped cauliflower (so they look like little trees!)
1/4 Cup vegetable broth
2 or 3 cloves garlic
2 teaspoons of cilantro or parsley
A few sprays of Braggs Liquid Aminos

Using 2 TBS olive oil or your butter alternative, heat the pan and saute the garlic.  Add and stir-fry the rest of the veg & herb for a minute or so and slowly add veg broth.  Cover on med-low heat for 5 minutes or until it’s steamed to your taste.  Add quinoa if desired or keep separate (separate is best if you are avoiding carbs.  4-5 TBS is a general low-carb serving.  Save the rest for later!)

To cook the salmon, preheat the oven to 375, and drizzle the pan with olive oil to keep from sticking.  I spray the salmon with Braggs before I cook it. Season the salmon lightly with Old Bay, salt, pepper, whatever other low-salt general seasonings you have and throw it in the oven for 15-20 minutes (don’t overcook or it will be dry).

Serve Salmon over quinoa and veggies!  Yum!  It’s great to have for breakfast, too.  Or make it into a soup by just adding more Veg Broth!

Apple Goddess Treat

1 chopped apple (pink lady are my favorites!)
1-2 TBS coconut oil, butter, or butter substitute of your choice (depending on your needs/wants)
1/2 can organic pumpkin puree
Cinnamon, nutmeg, clove or cardamom to taste
Stevia (to your taste– I usually only use one dash)
salt to taste
handful of nuts (I use sunflower seeds, almonds or cashews)

Cook apples in the oil for 5 minutes on med-high heat (but don’t let them burn or get mushy).  Add pumpkin, spices, stevia and salt.  Reduce heat, cover and allow flavors to meld for about another 5 minutes, stirring often.  If sugar isn’t your issue or if you crave/tolerate more sweetness, add a few tablespoons of apple sauce.  Sprinkle with nuts and serve warm or chilled!

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