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

Very Yammy Veggie Patties

This is the second veggie fritter recipe on this blog and a very tasty vegan side or main.The white yam adds a sweetness complimenting the zucchini, carrots and cabbage. The Besan (garbanzo flour) is now easier to find in the specialty flour section of most supermarkets. So, as usual please use organic produce if you can. This recipe is: vegan, gluten-free, heart healthy, diabetic friendly, and high fiber.

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Very Yammy Veggie Patties

Yield: 6 servings

1 large white yam peeled
1 medium zucchini (green or yellow)
1 large or 2 small carrots
¼ head of cabbage
1 cup baby kale
¼ large yellow onion
1 tablespoon granulated garlic
2 teaspoons curry powder
2 teaspoons salt

2 cups garbanzo flour
1 tablespoon coconut oil

Fine shred all veggies in a food processor or using a mandoline. Place in a large bowl and mix in salt, curry powder and granulated garlic. Let rest for 10 minutes. Drain off the most of the liquid and mix in the garbanzo flour. Form patties with your hands and sauté with the coconut oil at medium heat till brown on each side. Place on a paper towel to drain and serve.

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

Mushrooms, Asparagus, Sugar Snap Peas Stir Fry

I love to use mushrooms as a meat substitute and this stir-fry certainly doesn’t lack for flavor. The asparagus and sugar snap peas give it a delightful crunch and the onions , mushrooms and summer squash add a nice texture.This recipe is vegan and gluten-free and a snap (pun intended) to prepare.
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Mushrooms, Asparagus, Sugar Snap Peas-Stir Fry

Yield: 4-6 servings

½ lb. Crimini mushrooms ¼ inch slices
1 medium yellow squash cut lengthwise and sliced
1 bunch asparagus cut into 2 inch lengths
2 cups sugar snap peas
1/2 medium yellow onion julienne
6-7 cloves garlic minced
2 tablespoons gluten-free tamari
1 tablespoon organic coconut sugar
1-2 tablespoons coconut oil
1 tablespoon corn starch

In a wok or heavy bottom saucepan, stir fry all vegetables, garlic and onions in coconut oil for about 4 minutes. Add coconut sugar and dust with cornstarch and stir fry for another minute. Serve.
Serving suggestion: Serve over cooked brown rice.

©2015 Aron Bradley
http://www.boomercuisine.com

Thai Style Yellow Curry Vegetables

Our garden’s first harvest contained the green beans, jalapenos, zucchini and eggplant and was the inspiration for this recipe. I have posted a green and red Thai curry but not a yellow one. This is a very flavorful curry and totally vegan and gluten-free. If you have access to lemon grass, or lemon grass paste, 2 teaspoons of that would also be a nice addition.

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Thai Style Yellow Curry Vegetables

Yield: 4-6 servings

5 baby eggplant or 1 large diced
2 medium zucchini diced
1 red bell pepper diced
3 medium carrots sliced
1 shallot minced
2 cloves garlic minced
2 Yukon gold potatoes diced
2 cans coconut milk
2 jalapenos
2 cups green beans sliced
2 teaspoons ginger paste or one toe sized piece of fresh ginger minced
1 tablespoon salt or to taste
5 basil leaves chopped
2 tablespoons of coconut sugar
2 tablespoons curry powder
1 tablespoon coconut oil
1 tablespoon turmeric
2 teaspoons kaffir lime leaves powder

In a heavy bottom saucepan, sauté vegetables, garlic and shallots with coconut oil. Stir in coconut milk and all seasonings and reduce to a simmer. Simmer 20 minutes or until potato pieces are soft. Serving Suggestion: Serve over cooked jasmine rice and garnish with basil leaves.

©2015 Aron Bradley
http://www.boomercuisine.com

Yummy Rice and Quinoa Cakes

Val and I have been practicing ‘clean’ eating  http://www.cleanprogram.com/clean-eats  for a couple of weeks and always seem to have plenty of cooked brown rice and quinoa in the fridge. Val came up with this great recipe with loads of protein, and wonderful chewy bits from the mushrooms. Paired with a spring/kale mix salad with pineapple, apple, cucumber and whole almonds with a lime juice, olive or grape seed oil vinaigrette this recipe is sure to please. Gluten-free, vegan.

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Yummy Rice and Quinoa Cakes

Yield: about 14 cakes

1-1/2 cups cooked red quinoa
1-1/2 cups cooked brown rice
3 cage-free eggs
1-1/2 cups chopped Crimini or shitake mushrooms
1 cup chopped onion
1 cup garbanzo flour (Besan)
1 cup finely chopped kale
3 cloves garlic chopped fine
1 tablespoon coconut oil
2 teaspoons sea salt
2 teaspoons olive oil
Pepper to taste

Place cooked quinoa and brown rice in a mixing bowl with eggs. Sauté mushrooms, onions, garlic and kale with olive oil and add to mixing bowl. Add seasoning and garbanzo flour then mix thoroughly. Form into patties and fry in 1 tablespoon coconut oil till golden on both sides.
Serving suggestion: Serve with spring mix salad with chopped cucumbers, pineapples, apples and whole almonds with grape seed oil and lime juice vinaigrette.

©2015 Valerie Bradley
http://www.boomercuisine.com

Butternut Squash & Carrot Soup

This is super easy to prepare and is very healthy and yummy. The cardamom and lime really set this apart from most squash soups. This recipe is gluten-free, vegan, dairy free and diabetic friendly and is loaded with beta carotene.
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Butternut Squash & Carrot Soup

Yield: 4-5 servings

1 large butternut squash
3 cups unsweetened coconut milk (in the dairy section)
2 cups carrot juice
2 tablespoons lime juice
2 teaspoons salt
2 teaspoons cardamom
1 teaspoon cumin
1 teaspoon olive oil

Peel and de-seed the butternut squash, rub with olive oil and place on a cookie sheet. Bake for about 1 hour at 275◦ or until tender. Add the remaining ingredients and puree. Pour into a heavy bottomed saucepan and gently heat. Serve

©2015 Aron David Bradley
http://www.boomercuisine.com

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.

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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
http://www.boomercuisine.com

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.

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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

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