Carrot, Apple, Ginger Slaw with Balsamic Marinated Peach

Apple, Carrot, Ginger Salad

Grated carrots and apples (i like more apple than carrot), tossed with freshly slivered ginger (about 1 tablespoon fresh) and a few slices of marinated peaches (one peach slivered thinly with 2 – 3 tablespoons balsamic vinegar and 1 teaspoon sugar, overnight). Drizzle with a bit more balsamic vinegar (not too much), olive oil, a drop of sesame oil, and some toasted walnuts or slivered almonds on top. If you have the forethought to make this, really try the marinated peaches — they are glorious. The freshly grated ginger (yes, raw) is a must for this salad.


Beet, Apple, and Grapefruit Salad

Yes…more beets!

Beet Apple Grapefruit Salad

Just now I felt like something light, healthy, but sweet. We had yet more beets to use up, and I had half and apple from an egg salad sandwich I made a day earlier, so this is what went down: Beets, apples, grapefruit, red onion for a bite, dates and some maple syrup for some additional sweetness, red wine vinegar and olive oil for balance, and toasted walnuts for a salty crunch. Exactly what I was craving.

1 beet, roasted and chilled
1/2 medium apple (I used fuji)
1/2 grapefruit wedges, bitter part removed
2 tablespoons thinly slivered red onion
1 date, chopped (or a tablespoon of rasins. optional)
A few walnuts or other toasted nuts
A dash redwine vinegar
A drizzle honey or maple syrup
A drizzle olive oil
Salt and pepper to taste

Slice beets and apples in thin discs, as thin as you can. Add grapefruit wedges and thinly sliced red onion. Toss with vinegar, oil, honey, salt and pepper. Add finely sliced date, or whole raisins, and toasted nuts.

Good Things Happen When You Buy Too Many Beets: Beet Slaw Three Ways

There different versions with the same base: grated raw beets and carrots. The raw beets maintain more of there superpower nutrients than boiled or even roasted beets. And they are fresh and delicious. Besides how they stain my hands, I love how they make everything they touch fuchsia. People, give beets a try!

Beet Salads - Mint

1. Beets, carrrots, apples, grated. Red wine vinegar, olive oil, salt, pepper, freshly torn mint leaves- quite a bit of it.

Beet Salads - Cilantro Dressing

2. Beets and carrots grated. Cilantro-lime yogurt dressing (1/2 cup plain yogurt, juice of 1/2 a lime, 1/4 cup cilantro pureed). Salt and pepper to taste.

Beet Salads - Pepitoria and Queso Seco

3. Beets and Carrots grated. One tablespoon pepitoria (ground, toasted pumpkin seeds. Try sesamee seeds or sunflower seeds as an alternative, toasted and crushed a bit in a coffee grinder). One tablespoon queso seco (use finely grated parmesan or roman as an alternative). Juice of one lime. Toss to combine.

Tuna Salad with Apples, Walnuts, Broccoli, and Dill (vegetarian alternative suggested)


Today I was going to be my “day off” in the kitchen, and I was going to buckle down on my Spanish studies. I had some beans I prepared a few days ago, and for dinner I was simply going to heat them up in the pan with egg and onion for the traditional huevitos con frijoles, one of my favorite “day off” meals to make. No one is unsatisfied…unless someone had eggs for both breakfast and lunch. But late in the afternoon when I went to the fridge to get the beans, the tupperware container was all bulged out. I immediately recalled Mr. Weiland, my 9th grade Biology teacher, and his lesson on botulism, and I threw those babies out. I couldn’t remember exactly when I made those beans, but it doesn’t feel like too long ago. Dang it! So it was 4pm, and I didn’t want to think very hard to prepare something, I didn’t want to go out to a restaurant, and I didn’t want to eat those delicious but not so nutritious Choco Krispies we just bought.


Tuna is something we usually have in the pantry, and we had some broccoli left over from Fondue the night before, dill left over from the tatziki, and we always have apples and walnuts (or some type of nut). It is like a Waldorf tuna salad with dill. I was a little concerned of all the ingredients mixing well, but it turned out to be divine — a refreshing combination of sweet, savory, crunchy, creamy. We ate it on pan de agua, a very light fluffy white bread common in Guatemala, with lettuce, and accompanied with homemade potato chips. It is packed full of nutrients, veggies, fiber, omega 3-fatty acids, protein, vitamins. A simple last minute meal, perfect for lunches, perfect for when your beans go bad.

A vegetarian alternative would be cannelloni (or white) beans in place of the tuna.

Tuna Salad with Apple, Brocooli, Walnuts, an Dill Yogurt Dressing

2 cans Albacore tuna in water (chicken is yummy too)
Handful of tiny broccoli florets, blanched (I remove the stems, but please don’t waste them!)
1 medium apple, chopped (I used Fuji)
1/2 cup toasted walnuts (or pine nuts, pistachios, hazelnuts, ect)
3 dates, roughly chopped (or rasins, cranberries, but all is optional)
1/4 cup fresh dill, minced (cilantro may be nice as well, and parsley you can’t go wrong)
3/4 cup plain yogurt of your choice
2 tablespoons strong brown mustard
Salt and fresh ground pepper to taste

Drain the tuna. Mix together all ingredients throughly. See, that was easy.