“Pretty Beet Salad”

Several years ago a friend took me to a Wolfgang Puck restaurant in San Francisco called Postrio. They offered a tasting menu with a simply stated “beet salad” as the second course.  I went ahead and ordered it no real expectations.

When it came to my table, I almost gasped.  There were small little yellow and purple beets interspersed with edible flowers, little colorful smears of still unidentified “deliciousness” of all shapes and colors, along with little pieces of cheese.

“The plate honestly looked like some kind of masterpiece.”

Postrio did such an amazing job, it is still the most impressive food plating I’ve seen anytime, anywhere!

Here is my amateur attempt at trying to recreate this Postrio beet plate:

I love beet salad, but for years I was completely intimidated to even think of cooking them.  I only started incorporating beets into my recipes a few years ago but now they’re a part of my favorite “make ahead” salads to keep in the fridge.

The bright purple hue of the beets should alert you to the fact these things are filled with anti-oxidants and lots of good things for the body. By serving the salad with a delicious orange-olive oil dressing you totally “power up” the nutritional value and profile as well. 

My version of the “Pretty Beet Salad” is really easy, super healthy,  stores in the fridge well, and can be thrown together in a very short period of time.  If you haven’t worked with beets before I highly recommend using latex gloves with a good apron, because they are messy and can turn your hand and clothes purple real fast. I used purple beets but you can use golden beets as well.  Mix it up and play around with this dish. Have some fun calibrating it to your own tastes.

This recipe  is small and only for 2 people because I typically just cook for my boyfriend and I.  Plus, due to the mess, I prefer working only with a few beets at a time!

“I LOVED beet salad when I was going through chemo therapy. The beets with the bright orange flavors from the dressing and the zest, really knocked out the yucky chemo taste.”


  • 4 beets
  • 1/4 of a red onion diced
  • 2 tablespoons filtered water
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • Optional: 1 ounce goat cheese, zest of 1 half of an orange, edible flowers
  • Orange vinaigrette recipe, recipe follows


  1. Preheat oven to 400 degrees
  2. Wash and dry the beets and trim off the ends
  3. Take a large sheet of aluminum foil, fold in half and use to line a baking dish
  4. Put the beets in the middle, drizzle with the olive oil, water and season with salt and pepper
  5. Bake in the oven until beets are tender and you can easily pierce with a knife, approx. 1 hour or so
  6. Remove from the oven and let cool
  7. When cool enough to handle, gently peel off the skin and slice into julienne pieces (or to your preference)
  8. Chill in fridge until you are ready to make the salad!
  9. When ready to serve, lightly toss the beets with 2 tablespoons of the bright orange vinaigrette or just plain olive oil and diced red onions
  10. Plate one serving of the beets  and sprinkle with optional goat cheese, orange zest or edible flowers
  11. Drizzle with any additional dressing, serve and enjoy!


Bright Citrus Vinaigrette with Orange Zest

I recently attended a dinner series at the Stillheart Institute in Woodside California. With chefs from Bauman College in Berkeley preparing food. Our second course was a beautiful simple green salad with blackberries and a light vinaigrette – I fell in love with it.After asking about the ingredients, I learned it was just a simple olive oil, fresh orange and white vinegar dressing.

Yesterday when I was making my “Pretty Beet Salad” I knew this vinaigrette was  exactly what it needed. The flavors mixed with the beets were delicious! I am excited about it’s simplicity and versatility.

This recipe is for a 2 person serving, but can be doubled or tripled depending on what your needs are. As always, have fun playing with the different flavors and ingredients, make it your own! Try varying the amount of olive oil or adding some fresh herbs!

This can be served with the “Pretty Beet Salad” or with your own favorite dish.


  • 1 half orange juiced
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon of white balsamic vinegar
  • Optional:  Zest of orange, red onions, shallots


  • Whisk together
  • Drizzle over salad




Thai Green Curry Shrimp and Vegetables

I had been wanting to try out some new coconut green curry recipes and found a version of this recipe posted on the “Epicurious” FB page last week. (Click here for Epicurious Recipe)  This particular recipe had all the flavors I loved, seemed fairly quick and easy. This made it a perfect base for a “Chicken Green Curry” or a “Vegetarian Green Curry” to come up with of my own.

So over this past weekend I tried out the recipe three ways.  With chicken, with shrimp, and then, a “Super Veggie” version. I found the vegetarian version, on this particular occasion, to be my favorite of the three, and was still eating the delicious leftovers from it, 2 days later.

This is one of those recipes that you can definitely play around with all the flavors and ingredients to suit your own liking. For a healthier version, I cut down on  the “unnecessary” calories  by using light coconut milk. less oil and omitting the noodles. (However, having tried this recipe, I can vouch it would taste pretty awesome with noodles)  I really amped up the flavor and the heat by using a bit more lemon grass, cilantro, ginger, and curry paste. If you prefer a more “tame” dish, perhaps stick to the measurements from the original Epicurious recipe tagged above.

As a little side note for anyone going through chemotherapy, or if your cooking for someone who is.  One of my absolute favorite things to eat during the 2 years I was having chemo was Asian curries.  This is a really great curry base with the kind of powerful flavors that really help neutralize that yucky chemo taste in the mouth one gets.   The tasty flavor profile and the aromatics like the ginger, lemongrass and cilantro have great healing properties and health and healing properties for the oncology patient.


  • 1 cup chopped shallots (about 4 medium sized shallots)
  • 2 or 3 fresh lemongrass stalks, with the outer 1 or 2 leaves discarded and the lower 6 inches of the stalks thinly sliced * note: if you don’t have access to fresh lemongrass, use a tablespoon of lemongrass paste from the fresh produce section of your grocery store (or you can bypass this ingredient all together since there is a little bit of lemongrass in the green curry paste)
  • 4 large garlic clove, chopped (you can use less if your not a fan of garlic)
  • 2 – 3 tablespoons of finely chopped fresh cilantro stems
  • 3 tablespoons bottled Asian green curry paste (click here for example)
  • 1/2 teaspoon of salt
  • 1/2  teaspoon of turmeric
  • 1/4 cup of water (preferably filtered)
  • 2  to 3 tablespoons of grape-seed oil or coconut oil (or any neutral oil for high heat cooking)
  • 1 can of light coconut milk
  • 1 3/4 cups of non fat chicken broth or chicken stock (preferably low sodium)
  • 1 lb peeled and deveined shrimp ( If making chicken curry 1 lb chicken breast;  if making vegetarian curry, use 3 to 4 cups of chopped veggies (i.e.  broccoli,  onion, mushrooms, carrots, snap peas, etc.)
  • 1 1/2 cups sliced Shitake mushrooms (or white mushrooms is OK)
  • 2 carrots peeled and thinly sliced
  • 1/2 onion chopped


  • Puree shallots, lemongrass, garlic, ginger, and cilantro stems in a blender or a food processor with the curry paste, salt, turmeric and water until as smooth as possible.  About 1 minute
  • Heat 1 tablespoon of oil in pan over moderate heat and stir fry veggies until just cooked or al dente.  Start with onions, cook for 3 minutes until soft, add carrots and, and mushrooms.  If doing the vegetarian curry, cook all the veggies until just barely cooked.  Do not over cook or they will be too mushy after going in the curry. Removed veggies and set aside.

  • Heat the remaining oil in a large pot or dutch oven over moderate heat until hot but not smoking, then cook the curry paste mix mixture, stirring frequently, until it just begins to stick to the bottoms of the pot, about 8 to 10 minutes.  Do not let it brown – than it’s starting to burn.
  • Add coconut milk  and chicken broth to the curry past mixture stir and let simmer, uncovered, stirring occasionally, until reduced to about 3 1/2 cups, about 8 to 10 minutes.
  • Depending on which type of curry you made add in shrimp or chicken and stir until protein is cooked. 2 to 3 minutes  for shrimp and a few extra minutes for chicken.  Take a shrimp or chicken out and cut through checking to make sure its cooked all the way through.

  • Stir in veggies and stir in fish sauce, salt and pepper.


Serve and enjoy


Moroccan Quinoa Pilaf

I first made this pilaf with chef Rebecca Katz , author of the “Cancer Fighting Kitchen”, during a cooking class  of hers I attended last February at the Draegers Cooking School.  The photo above  was taken at that class. The pilaf was served with orange citrus chicken and kale with sweet potato.

I was only recently introduced to quinoa a few years ago,  and this is my favorite  recipe.  Quinoa is a really great source of protein, as that  it is a “complete” protein, containing all the essential amino acids we need to get through our diet.

I love Middle Eastern and Northern Africa flavor profiles, and they  work especially well with quinoa. This dish would be a great side to my North African Lamb Chops recipe.  The cinnamon, ginger, cumin, and turmeric spices take me back to the first time I ever tried Moroccan food when I was young.

I make this all the time, because its fast, easy, and a great snack to make ahead and keep in the fridge. I used carrots, fennel and yellow crook neck squash in this particular preparation, as that those were the veggies I had on hand today, but this recipe tastes especially good with toasted almond slices, onions and raisins.  To really brighten up the final product, I squeezed half a lemon on it and sprinkled a little fresh mint. Chef Rebecca was kind enough to give me permission to to reprint this recipe in full.  I hope you enjoy it as much as I do.  Thanks Rebecca!

Serves 4


  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons shallots finely diced
  • 1 medium size fennel bulb
  • 3 carrots, peeled and diced small
  • 1 cup dry organic quinoa
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1 3/4 cups of filtered water or vegetable stock
  • sea salt to taste
  • Optional: 1 yellow crook neck squash
  • Optional: 1/4 cup of fresh chopped mint or parsley


  1. Heat the olive oil in a saucepan over medium heat and then add the shallot, fennel, carrot, and a pinch of salt and saute, stirring occasionally with a spoon for about 3 minutes until the vegetables start to sweat.
  2. Stir in the quinoa, turmeric, cinnamon, cumin, ginger, and cardamom, then stir in vegetable stock or filtered water, a pinch of salt and bring to a boil
  3. Lower the heat, cover, and simmer for about 20 minutes, until the liquid has been absorbed and the quinoa is tender.
  4. If you decided on using the crook neck squash: saute the squash in olive oil over medium heat for about 4 to 5 minutes until tender.  Set aside until quinoa is done cooking
  5. Remove quinoa from heat and fluff with a fork, then add the optional squash and parsley or mint
  6. Do a quick taste and if you want, add a quick squeeze of lemon juice to add some acid or “amp” up the flavor
  7. Serve and enjoy!


  • Will stay fresh stored in an airtight container in the fridge for up to 3 days
  • Nutrition Per Serving:  Calories: 270; Fat: 10 grams; Carbohydrates: 39 grams, Protein: 8 grams


Spicy Thai Butternut Squash/Coconut Soup with Shrimp

This is a variation of a soup recipe I found on the Whole Foods recipe site, yet wanted to make it a little different.  This soup came out really nice and velvety, and although I really added extra heat, I will, add even more next time I make it.  I used already cubed butternut squash that is sold at Whole foods and then “light” coconut milk and nonfat organic chicken broth with some red Thai curry paste as the base.  I cooked the prawn separately and added them in at the end, but next time I make this I think I will add cubed chicken breast cooked ahead as well.  This dish can definitely tolerate more protein than the original recipe I was working with.  Also depending on your own personal tastes, play around with the garlic, red chili paste, and chili flakes to your specific likes.

I love Thai food in general, but it tasted especially good during chemo.  The heat and the spices kind of cover up that chemical flavor in your mouth, and soups were, for whatever reason, much easier to eat than whole foods.


  • aprox 3 to 4 cups of cubed butternut squash
  • 1 small yellow onion
  • 3 cloves of garlic finely chopped and used generously for soup base and shrimp stir fry
  • 3 teaspoons finely chopped ginger
  • 3 teaspoons red curry paste (more to taste if you like… I like super spicy myself)
  • 2 teaspoons light brown sugar
  • 1/2 teaspoon sea salt
  • 3 cups non fat chicken broth
  • 1 (14 ounce) can of light coconut milk
  • Red chili flakes (as desired…. I like lots because I love spicy food)
  • 1 lb medium shrimp, peeled and deveined
  • optional: 1 chicken breast pre cooked 1 inch cubed
  • 1/4 cup chopped fresh cilantro
  • Lime wedges


1.  Take the butternut squash cubes and mix with a bit of olive oil and salt/pepper, and roast in oven @ 425 degrees for about 20 to 25 minutes.  You want it cooked enough to bring out the flavor, but not browned.  Pull from oven set aside.

2.  Heat oil in a large soup pot, oer medium high heat.  Add onion, garlic, and ginger.  Cook, stirring frequently, until “fragrant”, and the onion is translucent, about 5 to 7 minutes.  Stir in curry past (more if you want it spicier), sugar, and salt, stir and cook about a minute or two longer.

3.  Stir in the roasted squash, broth and coconut milk and bring to a low boil.  Reduce heat and simmer until squash is tender, 10 to 15 minutes.

4.  Take the soup, and pureed in batches in high speed blender and return to soup pot.

5.  In stir fry pan, heat oil with garlic and some chili flakes to stir fry shrimp in batches until done.

6.  Take shrimp and if using optional cubed chicken, add to the soup base

7.  Ladle into soup bowls, and sprinkle with the chopped cilantro and lime wedges

Nutrition per 17 oz serving:  250 calories, 60 from fat, 23 grams of protein, 26 grams of carbohydrates, 175 of cholesterol, 480 of sodium


Poached Pears in Saffron Broth

Yes!  Another healthy yet yummy recipe I learned from Rebecca Katz, author of “The Cancer Fighting Kitchen”, during a class she taught last February at Draeger’s Marketplace in the SF Bay Area. Don’t let the title of her

cookbook or class fool you into thinking she cooks boring healthy “granola head” type food.   Rebecca finished her training from the highly acclaimed “Natural Gourmet Institute” in New York City, and then went on to get her M.S in Nutrition because she realized there was a definite vacuum in conduits teaching medical professionals that good health and great food, can in fact, be one in the same. She was chef staff at the Deepak Chopra Center down in San Diego, and teaches medical professionals and students all around the country.

Honestly, my only prior interaction with poached pears was watching a contestant on BRAVO’s TV show “Top Chef” be sent home for making it for a “Tailgate Party” during the Chicago season.  It was not an “appropriate tailgate dish” was the explanation.  But it’s HEALTHY and appropriate for almost all other occasions. It is fairly easy to make, delicious and a beautiful looking dish that is great when entertaining guests.   Thanks to Rebecca for introducing me to this!


  • 4 cups pear nectar click here for store bought example
  • Zest of one lemon in long pieces
  • 4 inches of peeled fresh ginger, cut into 1.4 inch pieces
  • 4 tablespoons Grade B Maple Syrup
  • Generous Pinch of Saffron ( 12 to 15 threads
  • 2 ripe but firm pears (preferably Bosc or Comice, peeled, cut in half, seeded and stemmed


  1. To make the broth, stir the pear nectar, lemon zest, ginger, maple syrup, and saffron together in a large saucepan or 3 qt saute pan over medium-high heat; Bring to a boil.
  2. Place the pear halves in the saucepan, flat side down.
  3. Place a piece of parchment paper over the pears and cover with a small plate to weight the pears down as they simmer.
  4. Lower the heat and simmer until the pears are tender and a knife pierces them all the way through without resistance.
  5. Remove the pears from the saucepan.
  6. Return the liquid to the heat, bring to a lively simmer, and cook until syrupy, about 10 minutes.
  7. Taste the liquid for a quick Fat/Acid/Salt/Sweet check.  It may need a pinch of salt and squeeze of lemon juice to balance the flavors.
  8. Serve the pears drizzled with the poaching liquid and topped with a dollop of nut cream or creme fraiche (just a little)


  • For Vanilla broth – omit the lemon zest, ginger, maple syrup, and saffron and instead stir 2 teaspoons of  organic agave nectar into the pear nectar.  Cut a vanilla pod in half lengthwise, scrape the seeds into the saucepan, then throw in the pod.  Proceed with the recipe as above.
  • For a star anise broth – omit the lemon zest, ginger, maple syrup, and saffron, and instead stir in 4 pods of star anise, 4 whole cloves, 2 cinnamon sticks, 2 teaspoons of organic agave nectar, and 2 teaspoons of freshly squeezed lemon juice.  Proceed with the recipe as above.


  • Prep time: 10 minutes  Cooking time: 40 minutes
  • Can be stored in an airtight container n the refrigerator for 3 to 5 days
  • Calories per serving:  225  Total Fat 0.2, Carbs 59 gms,  Protein 1 gm,: Fiber 4 gm Sodium 15 mg


Fresh Heirloom Tomato “Carpaccio”

I love Heirloom tomatoes.  Whenever I see them coming back into the Farmer’s markets, I get really excited.  Today I’ll introduce a really easy “Tomato Carpaccio”.

This is  a fun, simple little snack that also has an air of sophistication to it.  It can be whipped up in just minutes. It tastes great, is low in calories, and packs a big punch in nutrition.


  • 2 to 3 yellow to yellow orange fresh Heirloom tomatoes
  • 1/4 chopped finely red onions
  • 2 tablespoons chopped fresh basil
  • Optional  1/4 organic goat cheese or feta
  • 1/4 cup toasted pine nuts
  • Organic  Olive Oil oil for drizzling
  • Optional reduced  balsamic vinegar


  1. Cut the tomatoes thin with a sharp knife or mandolin and lay out on serving plate
  2. Begin by evenly distributing the red onions over the tops of the tomatoes, followed by the fresh chopped basil.
  3. Sprinkle on the goat or feta cheese crumbles and toasted pine nuts, then drizzle with just a small amount of olive oil.  You can serve like this, or serve with the balsamic reduction.
  4. For the optional balsamic reduction, which I really do recommend. Take 1/2 cup of balsamic vinegar, and heat it over the stove in a small saucepan and let it cook down to about 1/2 of that, or aprox 1/4 cup.  Then drizzle the reduced balsamic over the entire plate and then serve.


Springtime Fresh Berry Hazelnut Gorgonzola Salad

This is one of my absolute favorite salads!  I just started seeing strawberries popping up around here in California so I thought I would post this.  The photo above is a “fancy” way I serve this to guests by putting all the ingredients in a round cookie cutter “mold”, but you can just let it “all hang out” on a big old plate as well.  I’ve made this for dinner parties and catering events and the salad was gone in about 5 minutes so I know other people besides me like it.

This is how I prepare it if serving in a “molded form for a “fancier look”

This recipe is a snap to make, and I highly suggest using really fresh arugula, not the pre washed pre packaged stuff.  If you can’t find real fresh arugula the other will work, you just get a higher intensity of flavor play between the ingredients with the real stuff.


Dressing Ingredients:

  • 1/2 cup white Balsamic Vinegar
  • 2 teaspoons Dijon or mustard of your choice
  • 1 cup extra virgin olive oil
  • 1 large shallot minced
  • Sea Salt and Fresh Ground Pepper to taste

Whisk together and let rest while you assemble the salad.

  • 1 pint (or more if you like of cleaned organic fresh strawberries, sliced
  • Optional: 1/2 cup of organic fresh raspberries whole
  • 12 to 16 ounces of fresh arugula (preferred… so much better!) or the pre washed pre packaged kind
  • 1/4 red onion chopped
  • 4 to 6 ounces of Pt Reyes blue cheese crumbled (or your favorite kind) or Gorgonzola crumbled cheese
  • 1/2 cup of toasted hazelnuts (chopped or broken)


  • Toss the greens and red onions  with the dressing (only use enough to barely coat the greens and store leftover dressing for later.)
  • Use a slotted spoon and spread the strawberries and if using raspberries, all over the salad
  • Sprinkle the blue or Gorgonzola cheese around on top
  • Top with the toasted hazelnuts

Enjoy!  This is one of my favorite salads


Super Quick Asian Noodle Super Veggie Soup

I make a variation of this recipe all the time.  This particular recipe is an exact replica of what I made when I came home last Sunday night to my boyfriend with a raging “Man Cold”.  He loves the “Chicken Magic Mineral Broth” and swears its “medicinal”.   So I defrosted some of my stock (but you can use any store bought chicken broth or stock) and added some veggies and pre cooked organic buckwheat soba noodles I had on hand.  If I make this again I will cook dry buckwheat soba noodles separately and then add right before serving


  • 8 cups (aprox) of homemade chicken stock or store bought (if vegetarian use vegetable stock)
  • 1 6 oz package of pre cooked organic buckwheat soba noodles (purchased from Whole Foods)
  • 12 ounces of Shitake mushrooms (but you can use cremini, white, or any asian mushrooms)
  • 6 green onions, the whites and part of the greens chopped into small pieces (see photo below)
  • 6 ounces of bean sprouts
  • Salt to taste


  • Heat stock or broth over medium high heat, do not let it get to a boil, low simmer o.k
  • Add the mushrooms and let them cook through and heat in the stock.
  • Add the pre-cooked buckwheat soba noodles and allow to warm up and seperate within the liquid.  If you decide to use dry noodles cook them separately in salted water and then add to stock or broth.
  • Add green onions and bean spouts right before ladling into bowl
  • Salt to taste
  • Serve and Enjoy!

This soup is naturally low in fat and calories, and high in nutrient density!



Roasted Chicken Herbed “Magic Mineral” Stock

I  love making homemade stocks but used to only make them around big holiday dinners like Thanksgiving and Christmas.  I have to thank the “Cancer Fighting Kitchen” Chef, Rebecca Katz RD, for re introducing me to the true magic of having your own homemade stocks on hand.  They not only add complexity and depth to any dish you use them in, they can really crank up the nutritional and health benefits at the same time.   Additionally, they are great “tools” to have in your kitchen “pharmacy” for when you feel a little under the weather.   I swear these nutrient dense stocks have pulled me out of many colds over the past few years.  They are great for patients undergoing chemo who can only tolerate clear liquids, yet need as much nutrition as possible that you can infuse into that liquid.

Creating any type of stock, to me, is like composing a song, with each little ingredient representing a note or chord, and all the ingredients coming together to produce a beautiful little symphony.  Chef Rebecca Katz has her trademarked “Magic Mineral Broth” on her website at www.RebeccaKatz.com for anyone to use as a guideline for a mineral rich vegetable stock.  I usually never make the exact same stock twice, and kind of play around with the basic recipe. For my chicken stocks, I save all the bones left over from the rotisserie chickens we eat over a couple months, and keep in a zip lock bag in the freezer until I need them for “stock making day”.  I make a large amount of stock  and then freeze it in several  airtight containers or quart size zip lock bags.  They will last for 3 months frozen.


  • 8 unpeeled carrots
  • 2 unpeeled yellow onions cut in chunks
  • 2 to 3 leeks, cut in thirds
  • 1 whole bunch of celery
  • 4 yellow potatoes, unpeeled and quartered
  • 2 unpeeled shallots
  • 1 bunch of Italian flat leaf parsley
  • 10 black peppercorns
  • 4 whole allspice or juniper berries
  • 3 Bay leaves
  • 1 freshly squeezed lemon
  • 4 sprigs of fresh rosemary (optional)
  • 4 sprigs of fresh thyme (optional)
  • 4 sprigs of fresh  lemon thyme (optional)
  • 8 quarts of water


  1. Rinse all the vegetables well, but no need to un-peel them.  In a large stock pot (12 – 16 quarts) combine all the ingredients and fill the pot with water until 2 inches below the rim, cover, and bring to a boil.
  2. Remove the lid, decrease the heat to low, and simmer uncovered for at least 2 hours (I usually simmer for about 4 or 5 hours.)  As the broth simmers, some of the water will evaporate; just add more to keep the vegetables covered.
  3. Strain broth through a large, coarse mesh sieve.  Stir in salt to taste, but you don’t need to use much.  I usually worry about the salt factor when I use my stock later.  I usually pour the stock back into the stock pot and refrigerate overnight.  The next day I skim off as much fat as I can, and then pour the stock into several airtight containers or bags, and freeze.


  • Approx. Calories per serving: 50, Carbs: 11g, Protein:1 g, Sodium 145

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