Strawberry & Pear Chicken Salad

Summer is almost here and entree salads are great lunch or dinner offerings for the season. This recipe is super easy and quick to prepare, and is very fresh and satisfying. The sweetness of the strawberries compliments the crisp pears and cucumbers , and the creamy honey balsamic dressing completes the flavor profile of this yummy chicken salad.

This recipe is gluten-free, heart healthy, diabetic friendly and nightshade-free.

PRINT Strawberry & Pear Chicken Salad from MS Word



Strawberry & Pear Chicken Salad

Yield: 2 generous servings

4 cups non GMO spring mix or your favorite salad mix
4 organic strawberries (sliced lengthwise 4 slices per berry)
½ an English cucumber sliced
½ an organic pear cut into thin wedges
6 oz. natural broiled or grilled chicken breast cut into strips

Creamy Honey Balsamic Dressing:
1/3 cup mayonnaise
1 tablespoon honey
1 tablespoon balsamic vinegar
¼ teaspoon sea salt

Mix dressing in a small bowl and set aside. Divide salad mix onto 2 plates, add cucumbers, strawberries, pear slices and chicken as pictured. Drizzle half the dressing on each salad. Serve.

©2016 Aron Bradley


Seafood Sauté on White Yam ‘Noodles’

Sweet potatoes (white yams) make excellent gluten free noodles that are tasty, healthy and delicious. We own a hand crank noodle maker and usu it on yams, zucchini, butternut squash etc. for our ‘noodles’ This recipe has delightful south of the boarder notes and tequila instead of white wine would also work well in this recipe. Gluten-free, heart healthy and diabetic friendly. Give this one a taste!

PRINT Seafood Saute on White Yam Noodles with MS Word


Seafood Sauté on White Yam ‘Noodles’

Yield: 4 servings

1 lb. 16-20 peeled and deveined prawns
1 lb. red snapper or rock cod de boned and cut into bite sized pieces
1 large sweet potato (white yam)
5 cloves of garlic minced
2 tablespoons white wine
2 tablespoons chopped cilantro
1 ½ tablespoons red palm oil or coconut oil
2 teaspoons salt
1 teaspoon chili powder
2 limes
Fresh cracked black pepper to taste

Peel sweet potato and cut on a veggie noodle maker, or shred with a mandoline or food processor. Sauté  for 2 minutes (till al denté) with ½ tablespoon of oil and season with 1 teaspoon of salt. Portion and plate the ‘noodles’ then sauté the shrimp, fish, garlic, chili powder, 1 teaspoon of salt in the red palm or coconut oil. Add cilantro, wine, black pepper and lime juice till shrimp is cooked and serve over the ‘noodles’ as pictured. Cut one of the limes into wedges for plate garnishes. Serve.

©2015 Aron Bradley

Garden Veggie Hash

This recipe is super easy to prepare and very colorful, flavorful and satisfying as well. If you have a food processor with a shredding disc it is also a snap to prepare. This recipe is: gluten-free, vegan, low fat, heart healthy and clean eating.

PRINT Garden Veggie Hash with MS Word


Garden Veggie Hash

Yield: 3-4 servings

2 sweet potatoes (white yams)
2 medium carrots
4 Crimini mushrooms
1 small yellow onion
1/3 head cabbage
½ cauliflower

Sauté in 1-1/2 tablespoons coconut oil

Season with:
2 teaspoons salt or to taste
2 teaspoons curry powder
2 teaspoons granulated garlic
Cracked black pepper to taste

Cook the above in a wok or large sauté pan till sweet potatoes are al dente (about 5-7 minutes) stirring hash up from the bottom to prevent scorching.

SERVING SUGESSTION: Serve with a fried or poached egg on top.

©2015 Aron Bradley

Steak Salad with Chipotle Ranch

Our garden’s kale wintered nicely and is a great addition to this super simple salad entree. The recipe is for the salad pictured but you can be creative with its contents like adding garbanzos, cucumbers, corn, black beans, peas, pine nuts, pumpkin seeds etc. You could also replace the sprouts with angel hair cabbage and shredded carrots. Gluten-free (if you use a gluten free dressing), heart healthy, diabetic friendly.

PRINT Steak Salad with Chipotle Ranch recipe from MS Word

Steak Salad Image

Steak Salad with Chipotle Ranch

Yield: 4 generous servings

1 lb. grass fed Angus flank steak
1 teaspoon salt
fresh cracked black pepper to taste
6 oz. spring salad mix
2 oz. baby kale
1 large tomato cut into wedges
½ red onion sliced
1 apple diced
1 cup whole walnuts
1 cup clover/alfalfa sprouts
1 bottle ranch dressing (I use one without MSG)
1-2 chipotle peppers in adobo sauce
1/2 teaspoon paprika

Salt and pepper the flank steak and grill or broil to mid rare (about 3 minutes per side). Let meat rest at least 15 minutes before slicing. Combine ranch dressing, chipotle peppers and paprika in a blender. Assemble salad as pictured and slice flank steak across the grain into strips and lay on top of the salad. Dress and serve

©2015 Aron David Bradley

Ahi Poke 2 ways

The word poke (pronounced poh-keh) is Hawaiian, meaning “to slice or cut crosswise into pieces.” The poke first eaten by native Hawaiians was a simple mixture of raw fish, Hawaiian salt, seaweed and chopped kukui nuts (called inamona in Hawaiian).

We just returned from vacation in Maui and I noticed  some vendors  say it like ‘ Pokey’! Ahi is raw yellow-fin tuna, and on the island this appetizer (Pu Pu) is ubiquitous and sold in Safeway, Costco, Foodland,  fish markets etc.  Poke can be made with marinated octopus, shrimp, squid, crab and mixed with non traditional ingredients like: avocado, onions,tomatoes jalapenos or whatever the taste buds desire.

My first offering is a sesame seaweed shoyu (Japanese soy sauce) version and the second is a wasabi poke. Both are gluten free thanks to Kikoman Gluten-free soy sauce and use easy to source ingredients as long as you can get fresh or previously frozen, thawed Ahi.

PRINT Sesame Seaweed Ahi Poke recipe from MS Word



Sesame Seaweed Ahi Poke

Yield: 2-3 servings

½ lb Ahi tuna
1 teaspoon kosher salt
¼ sheet of nori seaweed
1 tablespoon Kikoman gluten-free soy sauce
½ teaspoon pure sesame oil
½ teaspoon sugar
Garnish: sesame/ nori furikake seasoning sprinkled on top

Marinade: Combine soy sauce, sugar, sesame oil in a bowl. Cut the Ahi into bite-size cubes, sprinkle with kosher salt, place in a separate bowl, cover and chill for 15 minutes. Drain excess liquid from tuna and add to the marinade. Cut the ¼ sheet of nori seaweed into strips with scissors and mix into tuna marinade. Portion servings and top with sesame/nori furikake seasoning. Serve.

© 2014 Aron Bradley

PRINT Wasabi Ahi Poke recipe from MS Word


Wasabi Ahi Poke

Yield: 2-3 servings

½ lb Ahi tuna
2 tablespoons Best Foods real mayonnaise
1 teaspoon kosher salt
1 teaspoon Kikoman gluten-free soy sauce
¼ teaspoon pure sesame oil
½ teaspoon sugar
½ teaspoon wasabi powder
Garnish pictured: Chives, nori seaweed strips, lemon slices

Marinade: Combine mayonnaise, soy sauce, sugar, sesame oil and powdered wasabi in a bowl. Cut the Ahi into bite-size cubes, sprinkle with kosher salt, place in a separate bowl, cover and chill for 15 minutes. Drain excess liquid from tuna and add to the marinade and mix so each cube is coated. Portion, garnish and serve

© 2014 Aron Bradley

Squash ‘Noodles’ with Pistachio Pistou

Pistou  is a Provençal  sauce made from cloves of garlic, fresh basil, and olive oil. Although usually served cold, it can also garnish soups or create a delicious sauce for noodles of any kind. Like a pesto, I have added pistachios rather than pine nuts because their unique flavor enriches the pistou and goes well with the earthiness of the zucchini and the sweetness of the butternut squash. This recipe is gluten-free, diabetic friendly and far lower in carbs than any pasta dish.

PRINT Squash ‘Noodles’ with Pistachio Pistou recipe from MS Word

Zucchini Butternut Sqaush image

Squash ‘Noodles’ with Pistachio Pistou

Yield: 2-3 servings

2 zucchini
1 small butternut squash

1.5 cups fresh basil
5 cloves of garlic
3 tablespoons of extra virgin olive oil
20 pistachios
Salt and cracked pepper to taste

Garnish: shaved parmesan and red pepper

Make the pistou by placing the ingredients in a blender set to puree. Use a Paderno™ Turning Slicer or a mandolin to make ‘noodles’ with the squash (peel and remove seeds from the butternut squash). Add the pistou to a wok or sauté pan and add squash noodles. Use tongs to mix while cooking till all your ‘noodles’ are coated (about 2 minutes). Portion, serve and garnish with shaved parmesan.
Optional: Julienned red peppers

© 2014 Aron David Bradley

Gluten-Free Mackerel Cakes

Here is another recipe my Dad taught me. We were fairly poor at the time in that Berkeley flat.  Mackerel in the late 60’s was 29 cents a can. The original recipe was not gluten-free. It was breaded with crushed saltine crackers (also cheap). I have fond memories of Jay Jay (my dad’s partner) making us a batch of these for lunch with a simple salad. This recipe is gluten-free and diabetic friendly,  and is quite nutritious and tasty.

PRINT Gluten-Free Mackerel Cakes Recipe from MS Word


Aron and Dad ( second birthday)

Aron and Dad ( second birthday)

Chanterelles w/ Shrimp

A good friend of mine gifted me some local wild Chanterelle mushrooms and this was the impetus to create this dish. Chanterelles are regarded world wide as one of the finest mushrooms around and are so versatile as long as you don’t bury their delicate flavor. My creation is subtle yet showcases the mushrooms and shrimp with the peppers adding texture and sweetness. Please don’t use farm raised shrimp with this dish or you’ll receive a dose of industrialized bad food karma. Gluten-free, diabetic friendly. PRINT Chanterelles with Shrimp Recipe from MS Word


Chanterelles with Shrimp

Yield: 3 servings

6 oz. wild caught peeled and deveined shrimp
4 oz. chanterelle mushrooms
Half each of 1 green, red and yellow bell peppers cut into strips
1 carrot thinly sliced on a bias
2 oz. butter
2 tablespoons cornstarch
2 tablespoons citrus or lemon vodka
1 teaspoon sea salt
1 teaspoon granulated garlic or 2 teaspoons of fresh chopped
4 sprigs of fresh savory chopped

Clean chanterelles and cut into bite sized pieces. Combine prawns and cornstarch. Prep remaining vegetables and savory. Heat a wok or sauté pan with butter. Add shrimp and sauté till nearly done then add remaining ingredients and sauté for 1 minute. Portion and serve.
Wine pairing: Great with a chardonnay or dry Riesling.

© 2013 Aron David Bradley

Broccoli Saag

Apologies for not posting in a while. We have been buying a home and have been quite occupied with all that loan, inspection, appraisal and packing stuff lately.

In the cuisine of India, Saag is often made from spinach but other greens or vegetables can also be used. Often homemade cheese (Paneer) is added for its protein but this dish is so flavorful, it stands well on its own merit. This recipe is Vegan, heart healthy, gluten-free and diabetic friendly.

PRINT Broccoli Saag Recipe from MS Word


Broccoli Saag

Yield: 6 generous servings

4 cups chopped broccoli
4 cups chopped zucchini
2 cups vegetable stock
1 ½ cups Silk™ coconut milk
1 medium yellow onion chopped
3 tablespoons coconut or extra virgin olive oil
2 tablespoons garlic powder
1 tablespoon granulated garlic
1 tablespoon ground cumin
1 tablespoon curry powder
2 teaspoons celery seed
1 teaspoon turmeric
Optional: sambal chili paste to taste if you like it spicy

Sauté onions and spices, add stock and veggies and reduce to a simmer till veggies are cooked. Puree with an immersion or conventional blender and serve.

© 2013 Valerie and Aron Bradley

Juice Recipe: Blissfully Brown

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.

PRINT Blissfully Brown Juice Recipe from MS Word


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