Simple Baby Arugula Salad with Roasted Golden Beets

I have struggled with arugula for some time. You could say we went through a 2-year rough patch after an unforeseen arugula salad malfunction.  However, with the change of temperatures, I am  suddenly becoming more akin to its subtle spicy heat, and entertained by its uniquely jagged leaves.

On a quest to please my husband, whose favorite green is arugula, I decided to give it a little go again, and thus, I relearned, yet again, how simple and satisfying salads can be.

Baby Arugula and Roasted Golden Beets

• 12 oz arugula greens
• 2 medium golden beets
• 1 small fennel bulb, shaved on a mandolin into thin slices
• 1 tbsp olive oil
• 1/2 lemon, juice of
• pinch of himalayan salt, and more to taste
• fresh ground pepper, to taste

To roast beets, preheat oven to 375 degrees. Cut off the “roots” or the individual beet tails, and arrange on a cookie tray. Bake for 45-60 minutes, or until each beet is firm, but can be easily pierced with a fork. Cook more beets at one time to store for later use during the week. Remove beets from oven and run until cool water, or allow them 10 minutes to cool. The skin should easily peel away. Cut each beet into 1/4 inch thick medallions.

Toss 12 oz of arugula greens with olive oil, lemon juice, and a pinch of salt. Plate greens, and top with fennel, beet slices, and freshly ground pepper to taste. Add baked mushrooms to make this salad into an entree. I added freshly shaved raw sheep manchego, for my family.

I sigh as I write this.

Oh the simplicity of simple.

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Roasted Garlic and Cauliflower Mashed “Potatoes”

We all need love.

While love does not come from food, many of us turn to food for love and comfort.

Fortunately, “comfort food” does not have to come with a price.  In fact, comfort food can be quite guilt-free and heavenly.

Comfort or not, I used to love cooking for others. Cooking was my “love language,” so to speak.

In fact, I still love cooking, and entertaining.

But when I got married, jumping into a ready-made, and now, “blended” family, I started to view cooking (at home) as more of a chore than anything. Instead of an exciting mission to impress, it became a stressful challenge. Not, however, because it was an under appreciated necessity (like I am sure many mother’s feel), but rather because the kids made faces, as if the thought of eating a broccoli floret was the equivalent to taking out the trash.

Let me tell you, it really takes a toll on your ego when your teenager just wants to eat pasta for dinner when that spiralizer is just begging to be spun, and it can take years off your life having to apologize to a rotisserie chicken. I am sorry. I am sorry. I am sorry.

Oh. You want the chicken leg?

With butter, eggs, bacon?

Aye.

Do you want a real blow to your self-esteem?

How about the fact that Dad is a culinary genius, and I have heard the story of his amazing butter sauce at least 50 times, and the one about eating fish eyeballs a great handful also. Fish eyeballs?

Geesh.

And ew!!!

That said, it is all quite comical, and perhaps what makes working with my clients such an absolute joy. Whether, Carnivore, Omnivore, Pescetarian, Vegan, Raw, Paleo, Gluten-free, I am blessed to have some of the most exceptional clients that are actually excited to learn the secrets to looking and feeling their best, or at least, better.

I now know what every mother must go through when trying to get her kiddos to eat healthier, and I admire my many mothers that embrace their new knowledge and get their family’s on board. The results? They feel amazing! Allergies diminish. Energy surges! Moods enhance! It is beyond exciting to watch.

All this said, I decided to steal back my title as Nutritionist and Lady of the House, and show the family what goes down at a client event.

“Tonight,” I announced, “You are in my kitchen, and I am treating you to a client dinner. So pretend that this is the opening night of my restaurant, and this is what is on the menu.”

“Oh. And there is dessert.”

Behold…

Roasted Garlic and Cauliflower Mashed “Potatoes” 

Serves 4-6

• 2 small cauliflowers, cut away from greens and into florets
• 6 garlic cloves, peeled (less if you are not as big of a fan of garlic as I am)
• 1/4-1/2 cup water
• ½ tsp sea salt, plus more to taste
• 1/4 cup chives for decor

1. Pre-heat oven to 375 degrees.
2. Chop cauliflower into florets. Evenly spread out on baking sheet, or non-stick baking dish, along with garlic cloves.
3. Roast cauliflower and garlic for about 25-35 minutes, stirring halfway through cooking. Cauliflower should be lightly browning around the edges.
4. Carefully remove from oven and then use a deep spoon to scoop the cauliflower and garlic into your blender.
5. Start with ½ of your cauliflower, olive oil, and 1/4 cup water and blend, until a desired consistency, or use a potato masher to combine veggies.
6. Blend away, adding in more florets, and water as blending becomes easier. Be careful not to over-water or your potatoes will become runny.

Serve immediately, or place in an oven safe dish, cover, and keep on warm until ready to serve.

Note: Served with sautéd BBQ mushrooms and steamed asparagus tossed in olive oil. For an amazing and vegan barbecue recipe, try this California Chipotle Barbecue.

Salad recipe to come!

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Reunion Dinner in L.A. and Memories to Last.

I am not sure anything this summer could truly top my recent trip to Los Angeles to visit friends I have not seen in far too long. Between best friends, beaches, a Laguna wedding, fresh produce, and the nostalgic feeling of a life “once upon a time”, the wonderful times all came rushing back, and I was happy to share them with my husband.

Upon our arrival, we were greeted with the Santa Monica farmer’s market, a brilliant and colorful splattering of the freshest produce I have seen in what seems like ages. In heaven with the exceptional quality of everything, I settled on a bundle of baby tomatoes, eating them like candy (and having to go back for more… and more).

Despite the chilly temperatures and clouds, we quickly made friends with the Santa Monica ocean breeze, and settled in, like long lost family, to await the arrival of my very best friend, who graciously let us stay with her.

Santa Monica was as charming as always. The icing on the cake was the proximity to Whole Foods Market. It was literally a few blocks away from where we had the privilege of nesting. Although small, it surely made up for it’s size in the incomparable produce and products. The store, originally a Wild Oats, was cluttered with personality, and precisely what I try to envision as the original Whole Foods Mentality– a local, and organic mindset, focused on supporting the community and pleasing with quality vs. excessiveness. To me, this was a pure luxury, and we took advantage, collecting the majority of our food during our stay.

Our first evening in Santa Monica, Brian and I treated my best friend with a lovingly prepared dinner, (a.k.a. a eloquently arranged variety of fresh produce). I was in absolute heaven cooking with Brian, and later watching him enjoy an honest to goodness dinner of greenery and plump tomatoes, that were almost too sweet for my liking (I really do not like “sweet” dinners). Bursting with flavor, and oh-so-“Santa Monica”, we enjoyed a massaged kale salad, sides of tomatoes, a roasted garlic and honey vinaigrette over greens, and rosemary baked mushrooms. Although I know my husband enjoys designing intricately prepared meals, we kept our ingredients minimal. Every bite was explosive, and so I will share the simplicity:

Roasted Garlic Honey Mustard Vinaigrette 

• 3 cloves roasted garlic*
• 3 tbsp whole grain mustard (look for one without sugar)
• 3 tbsp olive oil
• juice of 1/2 lemon

Combine all ingredients and whisk together in a small mixing bowl. Toss with greens.

*We roasted a whole cluster of garlic, only to use 3 cloves. I happily  saved the remaining for the following day. To roast, simply preheat your oven to 375 degrees. Cut off top of garlic cluster, exposing the whites of the bald garlic. Place on a cookie sheet and bake for 25 minutes, or until browning and glistening. Garlic should squeeze right out. Be careful. It’s hot!!

Rosemary Baked Mushrooms

Serves 2-3

• 6 large shittake mushrooms, thinly sliced
• 1 tsp dried rosemary, or Italian Blend
• Dusting of sea salt

Preheat oven to 375 degrees. Lay out mushroom slices and season. Bake for 15 minutes, or until mushrooms are sweating. Leave in for longer depending on desired crispness.

Tessemae Massaged Red Kale Salad

• 1 bunch red kale, stems removed and chopped
• 1-2 tbsp Tessamae’s Lemon Chesapeake dressing (available at Whole Foods)
• 1/4 cup red onion, diced
• 1/4 cup Farmer’s Market cherry tomatoes
• black pepper to taste
• Red chili flakes, optional

Combine kale and dressing in a medium mixing bowl. Use hands and fingertips to massage the dressing into the greens. Add remaining ingredients, and serve!

Farmers Market Tomatoes tossed with 1 tbsp evoo, fresh basil, Himalayan salt and black pepper. 

Further Instruction: Enjoy with the best company (and don’t be bashful about seconds or thirds).

Every ounce of our trip was meaningful and perfectly planned by my best friend. We explored a Malibu winery, hid from the chilly weather at Tikkun Holistic Spa (more to come), got a little too sun-kissed on the beach, and even discovered my new favorite Cali juice bar– Kreation.

It is funny how we look back in time and see how our past has unfolded into our present.

Attending the University of Southern California was my first glimpse into a healthier lifestyle. I was exceptionally fortunate to find a roommate that was on board with eating vegetables. (With ketchup, I might add). California was really the first time I started being more mindful of what I was eating, and actually started legitimately enjoying vegetables (which was a far cry from my hot dog and beans upbringing). My revelation about food choice, over calorie consumption, did not come later into my sunny California years, but when it did, my world exploded with excitement and inspiration, having opened the flood gates to the health I always knew I could achieve… somehow.

Thank you, California.

Brian and I were also honored to have been invited to my roommate’s, sister’s stunning Laguna wedding… The reason we were able to justify our trip to California in the first place!

Having been in California for a few days already, Saturday, Brian and I made our way to Laguna where I hunted down a juice shop. (“Juice store shopping…eat your heart out macklemore…”)

The wedding event went by in a blink of the eye. We danced the night away, stealing glances at the lovely bride and her groom, and catching quick hugs from my “California Family,” busy as any incredible host should be. We were included in brunch the following day, and were finally able to catch up with the family I so adored for adopting me in college.

Not much of an early bruncher, I enjoyed my juice and followed it up with some glorious tomatoes, herbs, and guacamole… all collected from various brunching stations (pulled off like a true, “Lauren”).

And then back to Santa Monica we went, soaking in as much conversation and laughter as we could possibly absorb, at Bungalow Santa Monica.  A close friend from college came to meet us also, bringing back funny memories and good times. We concluded our trip with a final Whole Foods dinner, prepared by Brian and I, for my best friend and her boyfriend, and listened to old tunes.

A night of rest, and away we flew.

California will always hold a place in my heart.

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Cooling Cucumber Salad for Hydrated Skin and a Radiant Complexion

I cannot believe I am admitting this, but I used to despise cucumbers. I don’t exactly remember why, but their wet cucumbery-ness was just a total turn off. What a shame, when it was at this point of my life, blemished skin and all, when I could have really used the skin beautifying properties of cucumbers.

Cucumbers are an excellent source of antioxidants, beautifying minerals, including calcium, magnesium, and potassium, and enzyme rich water.

Dewy complexion anyone?

Dry skin accentuates wrinkles and imperfections in the skin. Acid forming foods, and diuretics, like caffeine and alcohol, dehydrate the body, causing rough and flaky skin. A cucumber is mostly water (an upwards of 96%), and it is rich in active enzymes that help the body to breakdown waste materials as it hydrates.

Hallelujah.

Antioxidants, like Vitamin A, and K help to prevent free radical formation, a major culprit in aging. Vitamin A Carotenoids, are plant-derived and are needed to absorb bone strengthening calcium. It also plays a role in cell production, the immune system, vision and the skin. Vitamin A is often used to fortify foods. Unfortunately, Vitamin A retinoids, derived from animals, are linked to bone weakness and fractures. Vitamin K helps to prevent our blood from clotting, and also plays a role in our bone density, as well as cell growth.

Magnesium is a highly alkaline and beautifying mineral required by every part and system of the body. A  balance of calcium and magnesium is essential for strong bones. As far as our skin is concerned, stress speeds our aging process. Magnesium counteracts this by relaxing all of our muscles, regulating our heart rate, and lowering high blood pressure. It also aids in our regularity, easing constipation, and helping to rid the body of toxic wastes and byproducts.

Cucumbers are also a good source of the anti-inflammatory mineral, copper. Copper is needed to carry oxygen in the blood, and it is also an important factor in cell respiration, as well as thyroid function. Beyond these important roles, copper has a key role in producing collagen. Collagen is vital for the renewal of our skin cells and for skin elasticity. It is what gives the skin that firmness and suppleness we all desire, especially as we age and the skin starts to sag.

For beautiful skin, try out this recipe!

When combined with the purest fat in Nature, this Cooling Cucumber Salad with Avocado Chunks and fresh herbs, is just a delight on the taste buds, and promotes an absolute radiant, glowing, and dewy complexion.

Have fun in the sun!

Cooling Cucumber Salad

• 2 large English cucumbers, thinly sliced into medallions
• 2 large English cucumbers, peeled, and thinly sliced into medallions
• 1 large avocado, cubed
• 1 cup shallot, thinly sliced
• 2 large garlic cloves, thinly sliced on a mandolin
• 4 tbsp raw apple cider vinegar
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh mint leaved, chopped
• ½ tsp pink Himalayan salt

Slice the cucumbers into skinny medallions, leaving the skin on half of the cucumbers for color (about 4.5 cups total). Sprinkle with salt and set aside cucumbers in a colander for 20 minutes in a sink.  This will allow excess water to drain. After 20 minutes, press the liquid out of the cucumbers with a paper towel or a clean cloth. In a mixing bowl combine remaining ingredients and toss. Use fresh ground pepper to taste.

Follow it up with this Sweet Potato Noodle Recipe with a Roasted Red Pepper Coconut Curry Sauce, and you are ready to entertain.

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The New Dip, High Protein, Low Fat, Vegan, Creamy, Delish.

St. Patrick’s Day is over, but don’t be sad.

For my hummus loving friends, try this refreshing dip instead.

A chockfull of pea protein, beautifying raw fat (from the avocado), and that “barely there” hint of raw garlic and lime juice, this creamy dip is ideal for veggies, on a bed of greens, or thinned out as a tasty and refreshing soup!

Why is this better than hummus?

Most hummus’s are a combination of seeds, legumes, and oils. That’s a lot of combinations of concentrated fats.

• For many, fresh peas can be easier to digest than chickpeas.
• Frozen organic peas can be easily, and cheaply purchased in the frozen section of most grocers, whereas chickpeas come in toxic cans.
• Canned foods are not an ideal source of nutrition.
• Seeds + Oil + Legume = Digestive Distress (Translation: Fat/Protein + Fat + Fat/Protein)

Chickpea-less Hummus 

• 16 oz organic frozen peas, thawed for 20 minutes
• ¾ cup ripe avocado
• 4 tsp fresh squeezed lime juice
• 2 tsp garlic
• 2 tbsp chives
• 1/8 tsp celtic sea salt
• 2 cups of water
• Fresh ground black pepper to taste

Combine all ingredients in a high-speed blender and blend until smooth. Sprinkle with chives for garnish. Enjoy as a chilled soup, or as a dip for vegetables, or in replace of hummus. Add more water for a thinner consistency.

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