The Elusive Introvert

I crave this salad!  The variations are limitless depending on what produce is seasonal and available. Today I had a small yellow summer squash, so I used it. Other times I might use cucumber, fresh peas (you could use frozen peas too - just rinse briefly under cold water to thaw), red pepper, tomatoes, fresh raw corn just off the cob.  Here's how I made it today. Summertime Kale Salad with Kelp Noodles For the Kelp Noodles: 1 package Kelp Noodles 1 lime OR 1/2 lemon To prepare Kelp Noodles:  rinse according to package directions and drain in colander.  The kelp noodles are long and kind of unruly to eat, so I use a clean pair of scissors (reserved for food use only) to cut them in to smaller, easy-to-manage pieces (2 inches or so).  Place the cut kelp noodles in a medium bowl and squeeze lime or lemon juice over the  noodles and toss to coat.  Set aside to marinate while you prepare the Kale Salad. For the Kale Salad: 2 bunches Lacinat...

I have been making this cake for close to 15 years - it's my boyfriend's favorite. So much so that several years ago when I was diagnosed with a brain tumor that required surgery to remove it (or as I so bluntly say "cracked my head open like a coconut"), I made sure he had the recipe in the event something happened. A bit morbid, I know, but that's how I roll! Luckily, the surgery went well and I'm still here to make it! It's a wonderful recipe - easy to make and delicious and the house smells great while it's baking.  To give credit where credit is due, the recipe is from Taste of Home Magazine - a wonderful publication (and website). Blueberry Pudding Cake Prep time: 15 minutes Bake time: 45-50 minutes Yield:  9 servings 2 cups Blueberries (fresh or frozen) 1 teaspoon ground cinnamon 1 teaspoon lemon juice Toss the blueberries with the cinnamon and lemon juice in a greased 8-inch baking dish. 1 cup all-purpose flour 3/4 cups suga...

This is my favorite juicer. Do not be deceived by the word "slow" in the name. The time it takes to juice is comparable to my other centrifugal juicer and the main reason I love the Hurom is that I don't have to stop every few minutes to clean out the pulp that gets caught in the screen.  It does a nice job of juicing any veggies, leafy greens and fruits.  Clean up is easy. I can't say enough about it!

I saw this somewhere on the Internet and thought, Why not?  This juice is sweet and refreshing on a hot summer day.  And it's so easy to make (one ingredient)!  One large cantaloupe yields about 4 cups of juice (I use a Hurom Slow Juicer).  It's a great source of beta-carotene, which converts to vitamin A once it's consumed - important for good vision, lung health and cancer prevention.  Cantaloupe is also high in vitamin C. Be sure to wash your cantaloupe before you slice it, as bacteria can form on the surface and contaminate the fruit as the knife cuts into it.  Cantaloupe Juice 1 Cantaloupe (preferably organic) Cut in half and scoop out the seeds. Remove rind. Cut into chunks to fit in the feeder of your juicer and juice away! Enjoy!

I love this soup! This recipe is inspired by one of my favorite raw food chefs, Diana Stobo. Creamy Carrot Soup 2 cups carrot juice (approx 18-20 carrots depending on size) 1-2 tablespoons lemon juice 1 avocado (save 1/4 of it for garnish) 1/2 jalapeno pepper 1/2 teaspoon cold pressed olive oil (I use Braggs) 1/2 teaspoon sea salt Blend all of the above in a high speed blender. Garnish : 1/4 avocado from above, diced Plus any/all of these: Red Pepper, 1-2 tablespoons, diced Jicama, 1-2 tablespoons, diced Cucumber, 1-2 tablespoons, diced Makes 1 large serving or 2 regular servings. Enjoy!

Ukrainian Beet Salad I love beets, so a few months ago, when I saw a something called "buryachok" in the salad bar at a natural food co-op I shop at, I thought I'd give it a try. The store listed the ingredients which were beets, onions, garlic, mayo, sea salt, prunes and walnuts.  It tasted wonderful.  When I came home, I searched online for a recipe and have made it several times since using a compilation of various recipes.  This is how I make it: 6-7 medium beets (remove leaves, leaving about an inch of stem) 2 cloves garlic, finely minced 1/2 cup onion, minced 8 dried prunes, finely chopped (now also called dried plums) 1/2 cup walnuts, chopped 2-3 Tablespoons mayonnaise 1/2 teaspoon sea salt Freshly ground pepper to taste (I used about 6 grinds) Boil the beets until fork tender (approx 50 minutes depending on size).  When done, let them cool in a colander.   While the beets are boiling and then cooling, prep the garlic, onion, prunes...