Pineapple Cantaloupe Salsa Fresca

Summer is here and this colorful and tasty salsa is perfect for entertaining or family activities. The sweet melon and acidity of the pineapple and lime juice complement each other beautifully. This recipe is gluten-free, vegan, fat free and Paleo.

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Pineapple Cantaloupe Salsa Fresca

Yield: 6 servings
 
1 organic pineapple finely diced
1 medium Tuscan or regular organic cantaloupe finely diced
1 red onion finely diced
1 red bell pepper finely diced
2 serrano chilies finely diced
½ bunch of cilantro finely diced
1 tablespoon kosher salt
1 tablespoon lime juice
Optional: 1 tablespoon sugar

Cut melon and pineapple and dice into ¼ inch pieces or smaller. Do the same for the onion, cilantro, serrano chilies and red bell pepper. Add salt, lime juice and sugar (optional). Mix thoroughly, chill and serve

©2016 Aron Bradley
http://www.boomercuisine.com

Mushrooms and Asparagus Stir Fry

As always, I encourage you to use garden or organic vegetables whenever possible. This is a great meatless entree, colorful and flavorful but doesn’t mask the taste of each veggie. Aside from the knife work, this is super easy and quick to prepare and is gluten-free, vegan, nightshade free, diabetic friendly, heart healthy and loaded with nutrition.

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Mushrooms and Asparagus Stir Fry

Yield: 2-3 servings

3 rainbow carrots, 1: yellow, orange, purple
3 cups snow pea pods
8 shitake mushrooms
8 Crimini mushrooms
½ yellow or white onion julienne
7 asparagus spears
5-6 cloves of garlic
2 tablespoons coconut oil
2 tablespoons Bragg’s liquid amino or gluten-free tamari sauce
2 teaspoons sugar coconut or white sugar
1-2 teaspoons arrowroot powder

Cut hard bottoms off the asparagus and slice into 2 inch lengths. Remove snow pea spine strings but leave whole. Cut carrots in half lengthwise then diagonal slices. Remove stems from shiitakes and cut caps in half. Slice each Crimini mushroom into 3 slices, julienne the onion and chop the garlic. Tip: Place all of these into a large bowl. Heat oil in a wok or large sauté pan, pour in veggies, Bragg’s, or tamari and sugar and stir fry till a bit of liquid forms at the bottom of the pan (about 3-4 minutes). Sprinkle in arrowroot powder to thicken sauce, cook another 30 seconds stirring constantly then portion and serve.

©2016 Aron Bradley
http://www.boomercuisine.com

Red White and Blue Parfait

A harvest of luscious, sweet strawberries from our garden inspired this dessert or breakfast parfait. I love the rich, creamy texture of the non-fat Greek yogurt sweetened with honey. This is really quite filling but totally guilt-free as a a dessert or a great quick and easy breakfast to start your day. Gluten-free, fat-free, vegan, heart healthy and diabetic friendly.

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Red White and Blue Parfait

Yield: 2 servings
1 cup organic blueberries
1 cup organic strawberries
1 cup plain non-fat Greek yogurt
1 tablespoon honey

Mix the honey into the Greek yogurt. In 2 large parfait or wine glasses, place ½ cup each blueberries, yogurt, and then strawberries as pictured. Serve.
Optional garnish: A mint sprig on top of each parfait.

©2016 Aron Bradley
http://www.boomercuisine.com