One of my kids favorite things to eat is grilled pineapple. Recently, I made this Grilled Fruit Salad, and it was devoured before I could turn around. This is an ideal healthy dessert option for Memorial Day, Father’s Day, baby or wedding showers, brunches or a light snack or dessert. Adding the coconut gives it a new twist similar to ambrosia, an old Southern favorite. Tune in as I’ll be on WMJJ Magic 96.5 FM Radio on Thursday at 5:40 a.m and 8:50 a.m and Monday at 5:20 a.m and 8:10 a.m talking about how to make this Memorial day healthier so tune in.
When I saw Chef Douglas McNish’s new cookbook, “Eat Raw, Eat Well”, I could not wait to check it out. This huge collection of 400 recipes appeals to newcomers and veterans of the raw food lifestyle. From breakfast to dessert, there is something for everyone and a great deal of information on preparing ingredients, nutrition and raw pantry essentials. I am thrilled to share this recipe for Sesame, Hemp and Carrot Slaw. Douglas says, “This take on classic coleslaw has virtually all the same flavors and textures but is much more nutritious because the healthy fats in the hemp seeds and hemp oil are much better for you than those contained in generic store-bought mayonnaise. This can serve as a crunchy addition on top of a green salad or as a meal on its own.”
To enter for a chance to win this cookbook, leave a comment telling me what intrigues you about the concept of “raw food”. For more entries do the following and then leave a comment letting me know you completed the steps. Winner will be drawn Tuesday, May 1st at 8 a.m CST.
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I am such a huge fan of kale. It’s truly so versatile and filled with so many health benefits. Check out my recent article on MindBodyGreen on the “Top 10 Health Benefits of Eating Kale”. Spicy Kale Slaw was on the menu last week at Award Winning Chef, Frank Stitt’s, Highland Bar and Grill restaurant in Birmingham. It was so fabulous that it inspired me to come up with my own. I use a Dijon vinaigrette to flavor mine and added shredded carrots, broccoli and toasted walnuts.
I hope everyone had a great weekend! Here are a few of my favorite finds across Pinterest and the web last week along with a Lightened Up Saint Patrick’s Day Herb Dip I posted a few years ago. Let me know which of these inspires you. Enjoy and have a great rest of your weekend!
Saint Patrick’s Day Idea via The Ritzy Bee Blog
Kitchen Island via Decor de Provence
Photo via Pinterest
One day I hope to go to Paris
Amazing Doggy Yoga picture via Pinterest
Golden & Red Beet Tartare with an Apple Cider and Dill Vinaigrette via Food Wanderings
Homemade Samoa Cookies via Spabettie
It’s the time of year when I like to make a lot of soups, and chili, of course. This Chipotle Vegetarian Chili recipe is one of my newest favorites filled with black beans, corn, fresh vegetables, and chipotle peppers. I used the canned chipotle peppers, and they are great. Just don’t go overboard and add too many. You can always add more, so start with one or two and a little bit of the sauce. The peppers and a little beer add a wonderful spicy and smokiness to this chili, but this recipe is still very healthy and low in fat. It’s perfect for an easy weeknight dinner or for casual entertaining.
So, it’s Brussels Sprouts season, and I know people either love them or hate them. I happen to be a fan, and 2 out of 3 of my kids are too. This recipe for Brussels Sprouts Salad with Cranberries and Walnuts is one of my new favorites which I’ll serve on Thanksgiving this year. I used a simple apple cider vinaigrette mixture to flavor the Brussels Sprouts and tossed them with sweet dried cranberries and crunchy walnuts. For another healthy and easy Brussels Sprout side dish option, see Brussels Sprouts-Tomato Salad, which is another tasty way to serve this healthy vegetable.
5 Health Benefits of Brussels Sprouts:
1. Brussels Sprouts are high in Vitamin K which promotes healthy bones and brain function.
2. Brussels Spouts are high in fiber which helps in digestion, lowers cholesterol, prevents constipation, and aid in weight loss, making you feel fuller longer.
3. Brussels sprouts are high in antioxidants helping to fight against cancer.
4. Brussels sprouts are high in Vitamin C (1 cup contains over 161% of the recommended daily allowance) which helps boost the immune system and lower blood pressure.
5. Brussels Sprouts are high in iron and folate which helps maintain red blood cell count and prevents against diseases and birth defects.
FYI I will be on WMJJ 96.5 FM this morning talking about how to cook healthier during the holidays.
If you’re looking for a healthy side dish to add to your weeknight table or Thanksgiving or Christmas menus, I definitely have one for you. Lemon-Walnut Kale only takes 15 minutes to prepare, and it’s full of fresh vitamins, protein and so many health benefits. Kale is super healthy with more iron than beef, and it’s loaded with calcium, fiber, omega-3 acids and more. It’s said to have detoxifying properties, cancer and heart disease fighting properties and antioxidant and anti-inflammatory benefits. Just cook it like you would spinach, and top it with your favorite ingredients. It’s going on my holiday table menu this year for sure.
I was fortunate to meet Virginia Wills several years ago, and I had the pleasure and honor to co-speak with her last year at Food Blog South. Last fall, I attended an event in Atlanta where she previewed some of her recipes for her new book, “From Basic to Brilliant”. I couldn’t wait for it to be released. Virginia is a graduate of L’Academie de Cuisine and Ecole de Cuisine LaVarenne and, previously, was the Kitchen Director for Martha Stewart Living. Virginia expands on her incredible style in this 150 recipe cookbook where she offers incredible preparation and presentation techniques (her writing is amazing too). This recipe for Winter Greens and Butternut Squash Gratin is just one of the many stellar recipes in this book. I served it to company this weekend on a cold evening, and I received rave reviews. Her amazingly beautiful photos were taken by Helene Dujardin of Tartlette. “From Basic to Brilliant” can be found at Amazon or any of your favorite online stores as well as bookstores nationwide.
For a chance to win a copy, leave me a comment telling me why you want a copy of this book. Winner will be drawn on Thursday, November 10th and must be a U.S resident. For more chances, leave as many comments as you like telling me that you did the following:
1. Follow Alison Lewis on Twitter
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“Reprinted with permission from Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company by Virginia Willis, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.”
Photo credit: Helene Dujardin © 2011
I love creating recipes with fresh mushrooms, and this Panko and Vegetable Stuffed Portobello was a vegetarian main dish was a hit this weekend. Be sure to notice that between September 15th to November 15th, select retailers nationwide will sell mushrooms in pink containers in recognition of Breast Cancer Awareness Month. Since 2002, the Mushroom Council has invested more than $750,000 in grants to City of Hope for research on mushrooms and cancer. This fall, the Council will provide an additional $50,000 to continue funding this important research. How cool is this packaging in support of City of Hope and Breast Cancer Awareness Month?
Great Health Benefits of Mushrooms