Category Archives: Food

Juice Recipe: Blissfully Brown

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Remember when you just had a primary color basic crayon set when you first began your school experience? You learned that since you didn’t have a brown crayon for tree trunks or dirt or a bear, you had to combine green (or blue+yellow) and orange or (red+yellow). Juicing is just the same, combine green stuff with orange stuff and voila…you have brown. This is another of Val’s creations and tends to be sweeter than mine and also a good breakfast juice. This recipe is vegan, paleo, raw, fat-free and gluten-free. Here is a tip: If you want to add protein, just add a cup of almond milk or coconut milk.

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Juice Recipe: Blissfully Brown

Yield: 2 servings

10 leaves of kale stems removed
12 strawberries
1 English cucumber
4 kiwi fruits
1 Granny Smith apple
4 pineapple spears
1 yam
4 carrots
1/2 lime peel on

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Val Bradley
http://www.boomercuisine.com

Juice Recipe: Not for Gringos Green

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This third juice recipe is not for the timid but very tasty and with a wonderful south -of-the-boarder kick to it. We still have 2 kinds of kale which wintered very nicely in our garden and the young leaves are great for salads or juicing. This recipe is vegan, paleo, raw, fat-free and gluten-free.

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Juice Recipe: Not for Gringos Green

Yield: 2 servings

10 leaves of kale stems removed
1 large tomato
1 English cucumber
4 stalks celery
1 carrot
1 bunch cilantro
1 -2 jalapeños (2 if you really like spicy foods)
1 Granny Smith Apple
1 lime peel on
⅓ teaspoon salt or to taste

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Aron David Bradley
http://www.boomercuisine.com

Juice Recipe: Sunrise Citrus

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My wife Val came up with this breakfast juice. Val likes a sweeter juice and this one fills the bill. A friend asked what kind of juicer we use. We use an old Champion juicer. The Champion masticates or “chews” the fruits and vegetables to extract the juice. It uses an auger with blades (teeth) to grind and then squeeze the juice. It has more versatility than the centrifugal juicers. The Champion homogenizes, makes nut butters, baby foods and fruit desserts. It also works well with leafy greens like kale and spinach. This recipe is vegan, raw food, gluten-free, fat-free.

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Sunrise Citrus Juice Recipe

Yield 2 servings

2 gala apples
1 pear
1 English cucumber
4 carrots
2 oranges with half the peel left on

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Valerie Bradley
http://www.boomercuisine.com

Jammin’ Juice: ‘Beet me up Scottie’

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Val and I, and some of our close friends have been juicing lately and we are loving the results. Besides being a great way to lose weight, you are packing a ton of nutritious fruits and veg into your body with all the health benefits such a regime will provide and the juices can also be quite tasty indeed! I am going to post some of our favorites here for you to try. Don’t worry about ratios or accuracy…it’ s all good. Vegan, Diabetic friendly, fat-free, gluten-free.

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Beet Me Up Scottie Juice Recipe

Yield: 2 servings

3 beets
½ small red cabbage
3 florets of broccoli with stems
4 carrots
3 spears pineapple
3 stalks celery
1 toe sized piece of ginger

Wash all veggies and cut into pieces that will fit into your juice hopper.
Juice and serve.

© 2013 Aron David Bradley
http://www.boomercuisine.com

Asian Spring Salad with Shrimp

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Val made this fabulous salad for me the other day and I just had to include it in my blog. The  crunch of the almonds, the tang of the pomegranate seeds, the sweet meat of the shrimp, the crisp springtime taste of the asparagus and the sesame, soy and ginger umami of the dressing work so beautifully together it is a feast for the senses  and it is super healthy as well and very filling. This recipe is low-fat, heart healthy and diabetic friendly.

Asian Spring Salad with Shrimp Recipe

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Asian Spring Salad with Shrimp

Yield: 2 generous servings

4 cups finely shredded cabbage
8 cooked asparagus spears sliced into 2 inch pieces
8 oz. cooked shrimp
10 fresh pea pods
2 green onions sliced into 2 inch pieces
2 tablespoons honey roasted sliced almonds
2 tablespoons pomegranate seeds

Suggested garnish: Lemon slices
Suggested dressing: Newman’s Own™ Low Fat Sesame Ginger Dressing

Divide and arrange the above ingredients onto 2 plates as shown

© 2013 Valerie Bradley
http://www.boomercuisine.com

Asparagus Chicken w/ Oyster Mushrooms

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This is a quick and easy stir fry. I used Philippine lemon infused fish sauce but any good quality fish sauce with a squeeze of Meyer lemon juice will do.

Be sure to use the most natural chicken breasts you can obtain and fresh oyster mushrooms. I added a Fresno chile for a mild kick. Use  more than one if you like it hotter. This recipe  is gluten free, diabetic friendly and low-fat .

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Asparagus Chicken w/ Oyster Mushrooms

Yield: 2 generous servings

2 chicken breast tenders sliced thin
1 bunch fresh asparagus spears cut into 2 inch lengths
¼ lb of fresh oyster mushrooms
1-2 fresh Fresno chilies 4 oz. julienne
3 garlic cloves chopped
1 tablespoon Philippine lemon infused fish sauce
2 teaspoons olive oil
½ teaspoon stevia

NOTE: If you can’t find the lemon infused fish sauce just juice 1 Meyer or regular lemon and add it to 2 teaspoons of any fish sauce. Heat oil in a wok or sauté pan. Add garlic and chicken. Stir fry till chicken is nearly cooked then add the remaining ingredients and stir fry for another minute. If you want a sauce that clings you can add 2 teaspoons of cornstarch. Portion and serve

© 2013 Aron David Bradley
http://www.boomercuisine.com

Lean Green Chili w/ Beans

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This recipe is one of my all time faves and is actually an award winner (Honor Roll January 2010 Better Homes and Gardens and it took second place in a local chili cook off). Most people think of red when they think of chili and Texans don’t like other ingredients like beans or hominy mucking up their beefy, spicy concoctions. To those purists this turkey chili might as well be from outer space. Well they’re not far off because all my friends and family agree the taste is out-of-this-world! This is best with fresh tomatillos although it is still good with the canned variety. This is diabetic friendly, heart healthy, low-fat and gluten free.

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Lean Green Chili w/ Beans

Yield: 6 servings

1 ¼ lbs. turkey breast tenders diced
8-10 tomatillos quartered
1- 29 oz. can hominy (white or yellow)
2-15 oz. cans white or great northern beans
1 medium yellow onion diced
1 pasilla pepper stem and seeds removed
1 Anaheim pepper stem and seeds removed
2-3 jalapeno peppers stem removed
1 bunch of cilantro stems removed
1 bunch parsley stems removed
5 cloves garlic finely chopped
1 ½ tablespoons of salt
1 ½ tablespoons of cumin
1 tablespoon coconut or olive oil
1 teaspoon stevia

Wash all vegetables. In a food processor or blender combine tomatillos, all peppers, salt, stevia, cilantro, cumin and parsley with the strained liquid from the hominy. Puree on high speed. Drain beans and set aside. Sauté onions, garlic and turkey breast pieces in oil till nearly done then add beans, hominy and peppers mixture. Reduce to medium heat and cook for 15-20 minutes stirring occasionally. Portion and serve.

 © 2013 Aron David Bradley
http://www.boomercuisine.com

Paleo Chicken Sausage Stir Fry

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This is a quick and easy recipe. I use organic or locally grown produce and free range chicken and grass fed beef as often as I can for all my recipes. I had this for breakfast but any meal of the day would work for this. This is low fat, diabetic friendly, gluten-free and paleo.

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Paleo Chicken Sausage Stir Fry

Yield: 2-3 servings

3 sweet Italian chicken sausages sliced
½ small head of cabbage chopped
5 Crimini mushrooms sliced
1 medium zucchini sliced
1 yellow onion cut into strips
1 red pepper cut into strips
5 cloves garlic chopped
2 teaspoons coconut oil
1 teaspoon salt

Heat a wok or sauté pan with the oil and add the sausage, onions and garlic and stir fry till sausage is cooked. Add remaining ingredients and stir fry another minute.
Serve. OPTIONAL: Add chili flakes or fresh chilies if you like a little kick.

© 2013 Aron David Bradley
http://www.boomercuisine.com

Easy Chicken Tikka Masala

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Tandoori chicken is traditionally cooked in a clay tandoor oven and has origins in the area that is now Pakistan. The chicken is marinated in a spice and yogurt marinade and placed on skewers and cooked over a small wood or coal fire. The oven is an elongated jar shape and some of the flavor is derived from the meat dripping onto the coals. Then the cooked chicken is added to the Masala Curry. Alas,  most of us don’t own a tandoor oven so I have modified my recipe to make it easy for everyone to make this popular dish at home in about 30 minutes.  This dish will fill your kitchen with a wonderful aroma and if you have a rice steamer you can start your rice or pilaf first and it should be ready by the time your chicken curry is finished. Gluten-free

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Easy Chicken Tikka Masala

Yield: 6 servings

2 lbs. boneless skinless chicken thighs
1 tablespoon olive oil or coconut oil

Masala curry:
1-1lb. 13 oz. can tomato puree
½ cup plain Greek yogurt
½ cup half and half
1 – 1 ½ inch piece of peeled ginger
20 roasted cashews and 1/3 cup boiling water
6 cloves of garlic
3 tablespoons lime juice
Combine:
2 tablespoons Garam Masala
2 tablespoons sweet paprika
2 tablespoons turbinado or brown sugar
1 tablespoon hot paprika
1 tablespoon salt
1 teaspoon ground cumin
1 teaspoon turmeric

Dice chicken into bite-size pieces. Place cashews, boiling water, ginger and lime juice in a blender and puree. Combine spice mixture and reserve 1 tablespoon to season chicken. Add the remaining Masala Curry ingredients to the blender and puree. Heat olive oil, season chicken cubes with the spice you set aside and sauté till nearly cooked through. Add Masala curry mixture, reduce heat to simmer and cook for 20 minutes stirring frequently so nothing sticks to the bottom. Traditional side: Basmati rice or basmati pilaf.

© 2013 Aron David Bradley
http://www.boomercuisine.com

Sweet and Sour Apricot Chicken

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This dish with its fruity tang, savory notes and bright colors is especially appealing to kids (of all ages). If you are blessed in Summer with local apricots, by all means use them in this dish but my recipe takes advantage of something that is accessible year ’round, dried apricots. They also have a tang that adds to the overall flavor of the dish. If you use gluten-free ketchup this recipe is gluten-free and lower in fat than most sweet and sour Asian dishes. Enjoy!

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Sweet and Sour Apricot Chicken

Yield: 5 servings

1-1/2 lbs. boneless skinless chicken thighs
1 red, green and yellow bell pepper
6 oz. dried apricots
1 small yellow onion
1 tablespoon minced garlic
½ cup seasoned rice vinegar
3 tablespoons gluten-free tamari sauce
2 tablespoons honey
2 tablespoons ketchup
2 tablespoons corn starch (1 for dusting the chicken)
1 tablespoon olive oil
1 teaspoon salt

Soak dried apricots in hot water for 1 hour. Cut chicken into 1-1/4 inch chunks. Dust chicken with 1 tablespoon cornstarch and 1 teaspoon salt. Cut peppers and onion into 1-1/4 inch chunks and set aside. Mix vinegar, honey, ketchup, tamari and cornstarch till cornstarch is dissolved. Heat oil in a wok at high heat till hot but not smoking and add the dusted chicken and garlic. Stir fry till chicken is cooked (160°) and beginning to brown and add drained apricots, peppers and onions. Stir fry adding the sauce mixture. Cook till sauce has thickened and cornstarch is incorporated (about 1-2 minutes) and serve.

© 2013 Aron David Bradley
http://www.boomercuisine.com