Mexican Vegetable Salad {paleo, vegan, raw & gluten free}
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
Latest
- 3 large Zucchini
- 1 large red pepper
- 1 can roasted diced tomato
- or 3 small ripe tomatoes
- 1 1/2 c. chopped Jimica
- 1/2 c. chopped chives
- Juice of 2 limes
- handful of cilantro or parsley
- 1 small jalapeno
- 1 1/2 tsp. pink Himalayan sea salt
- 1 tsp. ground cumin
- few dashes paprika
- optional
- 1/8 tsp. ground cayenne
Whew, life has had an enduring grip on me these days! Although I have been silent lately over here on the blog, my kitchen has been bustling with recipes containing mass amounts of spices and dishes mounting in the sink!
If you read my Salted Caramel Pear Crisp Post from November 2016, you may remember my Dad received a diagnosis that stopped us in our tracks! I am happy to report dad has been in good hands between my husband (the good doc) and some amazing integrative oncology doctors and well, some not so helpful ones too.
We have had many glitches along the way, both in alternative and traditional healthcare. It is to be expected no matter which path you take, but we are awaiting some important tests results to reveal good news (praying and believing with all our might)!
He has made leaps and bounds in his health by reversing many illnesses, from Barrett’s disease, Diabetes to high blood pressure! Dad has had many setbacks in his care, mostly with traditional doctors misdiagnosing and having to play the waiting game for tests due to insurance issues .
It is very frustrating to say the least but we are blessed Dad has had his health and vitality intact, as opposed to if he had gone the traditional barbaric route that even the specialists could hardly stand behind with confidence.
I know this tuber root looks pretty blah but let me clear that up for you because jicama can add so much punch and crunch to any recipe or can just be eaten my favorite way….RAW! Another amazing food with a rock star list of mineral, vitamins and fiber! Jicama you complete my Mexican Salad!
So here we are with this deliciously powerful vegetable salad that is very filling and satisfying! Dad is on a very strict diet almost vegan {he is allowed a few ounces of animal protein 2x week) but he actually is following a low methionine diet. Research shows that foods low in this amino acid actually deprive the cancer cells! With this said the body still needs healthy levels of methionine.
This site has been helpful to find low methionine foods on an easy to read, color coded chart as well as, explain how methionine works in our body. Even if you are not eating for your life (which I believe we all should be with the occasional splurge), this refreshing summer salad will be enjoyed by all who you serve it too!
Between cooking recipes packed with nutrient dense ingredients to help my dad beat cancer and a few small catering jobs, I have some great summer recipes to share with you all so stay tuned!
This pretty little thing, on the other hand is so gorgeous in character with its bright green flesh and festive bite that will make your internal temperature rise with culinary joy!
- 3 large Zucchini
- 1 large red pepper
- 1 can roasted diced tomato
- or 3 small ripe tomatoes
- 1½ c. chopped Jimica
- ½ c. chopped chives
- Juice of 2 limes
- handful of cilantro or parsley
- 1 small jalapeno
- 1½ tsp. pink Himalayan sea salt
- 1½ tsp. ground cumin
- few dashes paprika
- optional
- ⅛ tsp. ground cayenne
- Chop all the vegetables, herbs and put in a big bowl.
- Juice the limes and add to the vegetables.
- Drain tomatoes and add to vegetables.
- Add all the spices,salt and toss the salad well.
- Taste and add more salt or cayenne.
With a Spoonful of Health,
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