Uber Metabolism Trail Mix
1 C Almonds - raw
1 C Walnuts - raw
1 C pumpkin seeds - roasted
1 C Flax seeds - Roasted
1/2 C Goji berries
1/2 C Raisins
1/2 C Coconut, shredded, unsweetened
Tzatziki
Tzatziki - if you only make one dip all summer, make this one!
Ingredients
1 pound (1 pint) plain greek yogurt (low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper
Directions
Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place the bowl in the refrigerator for 3 to 4 hours so the cucumber can drain.
Place the yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. Serve chilled or at room temperature. Is even better the next day!
“Food as Medicine” lecture by Nutritionist Rachel Schnayer
On a beautiful day in San Francisco, a buddy and I ended up at a lecture/cooking class given by my nutritionist and it was inspiring. Here are the things Rachel presented us with.
Blue Smoothie: Lemon juice, lemon rinds, mint, blueberries and a bit of ginger (skin and all). Very spicy, overall. Created to nourish the lungs and skin.
Peach Smoothie: peaches, plain, unsweetened coconut yogurt, raw shredded coconut, walnuts. Sweet and chunky. Delicious. Created to nourish the colon/large intestine.
Seaweed Salad: Wakame seaweed (choose seaweeds from Korea or Japan, avoid seaweeds from China) Seaweed is high in iodine and iodine is a core ingredient in supporting thyroid system, females system and metabolism. Put the seaweed in warm water overnight to rehydrate it. You can add it to soups or while cooking legumes.
Seaweed Salad Dressing: Sheep milk yogurt (full fat), fresh garlic, mint, coriander, lemon rind and ground tomatillas.
Green Salad: Dark, green leafy greens, kale etc, radishes, cucumber, mint, cilantro. Dressing: Olive oil, cayenne pepper, fresh lemon juice.
Lots to think about and even more to prepare! Love SF!
Quinoa Salad
1 C cooked quinoa
1 C chickpeas
1 diced avocado
1/2 pint cherry tomatoes, halved
3 sliced scallions
Juice from one freshly squeezed lemon.
Drizzle of good olive oil.
Smattering of good kosher salt.
Pure, healthy deliciousness.
Best Marinade Ever - Lemon Chicken with Fresh Thyme
3/4 C olive oil
3/4 C freshly squeezed lemon juice
2 t kosher salt
1/2 t black pepper
1 T fresh thyme leaves
2 lbs boneless, skinless chicken breasts
Marinate in the fridge for at least 6 hours - even better over night.
Grill to bliss.
Farmer’s Market Info
At the Farmer’s Market, Tom - one of the farmers, explained how I could tell when stone fruits are ripe because often times you can’t go by the color (as places f with the color in the processing process.) Anyhoo, if you turn a piece of stone fruit over it will have tiny spots. If it’s a white fleshed fruit, the tiny spots will change from green to white to cream. When the spots are cream colored, they’re ready. If it’s an orange fleshed fruit, then its spots will go from white to cream to orange. You’re welcome.
Quinoa!
I plan to use this seed as my protein all week so I made a boatload of it and have been adding it to salad and salsas all weekend. Good times.
Rainbow with Roberta!
What an experience! Roberta was the most excellent guide through one of San Francisco’s premiere grocery/health stores. I would not have been able to sleuth out everything on my random list (including dried goji berries, hemp seeds, and vega protein bars) without her! It was an amazing cooking school field trip! Thanks, Roberta!
