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Farfalle and Fusilli Pasta

Posted By turistachef on Dec 27, 2013 at 5:06PM

Farfalle and Fusilli Pasta with Sauce from Scratch

Ingredients: 

2 cups farfalle (bow tie) pasta 
2 cups fusilli (twisty) pasta 
3-4 cups of organic cherry tomatoes 
1/3 cup unsweetened coconut milk
3 tbsp olive oil
1 tbsp minced garlic
1/3 cup chopped red onion
1/3 cup sliced white mushrooms 
1 tsp dried parsley 
1 tsp dried rosemary
3-4 fresh organic sage leaves
1 tbsp fresh organic dill 
1/2 cup white wine
salt and pepper to taste

Easy Recipe

Preheat oven to 400 degrees. On a baking pan spread two tbsp of olive oil on pan and all over cherry tomatoes, mushrooms, parsley, garlic and onions. Sprinkle parsley, salt, pepper, rosemary and sage leaves. Bake for 20 minutes. Add white wine and stir occasionally. Bake for another 15 minutes or until cherry tomatoes are very wrinkled. Set aside and allow to cool. 

In a large sauce pan bring 6-8 cups of water and 1 tbsp of olive oil to a boil. Lower heat to low/medium and cook pasta until desired tenderness. All pasta cooks at different timing so make sure you read the packaging time instructions. Drain pasta. Set aside. In a high powered blender, add fresh dill and coconut milk. Add cherry tomatoes and baked ingredients and liquify until creamy smooth consistancy. This is your tomato sauce. Add and mix to pasta. You may add parmesan cheesy if desired. 

In Gusto!

Turista Chef
Carmen Garcia

Lima-Lentil Hearty Soup

Posted By turistachef on Jan 7, 2010 at 4:05AM

Ingredients:

2 cups of green lentils (pre-soaked over night)
1/2 cup lima beans (pre-soaked over night)
1 small white onion, diced
10-15 cherry tomatoes, whole
1 lg carrot, sliced
3 celery stalks, sliced
1-2 small serrano chili pepper, chopped (optional if you prefer spicy)
2 small garlic cloves, minced
1/2 teaspoon, paprika
1 dash of sea salt and pepper (Bragg Organic Sea Kelp Delight Seasoning)
1 teaspoon of Muchi curry (to taste)
3-5 tablespoons of Bragg Liquid Aminos (to taste)
garnish with parsley or fresh dill
6-8 cups, alkalized water

Easy Recipe
Combine all ingredients in a crock pot. Fill with alkalized water to the top. Cover and cook on low for 10-12 hours. Check every few of hours to see if more water is needed due to evaporation. This is a nutritious and hearty recipe for chilly winter days or evenings. Good for the body and warm for the soul.

In Gusto!

Turista Chef
--Carmen Garcia

Chicken Noodle Soup

Posted By turistachef on Dec 29, 2013 at 4:20PM

Chicken Noodle Soup

Ingredients: 

1 cup Fusilli (twisty) pasta
3 free range organic chicken breasts
3 medium carrots (sliced slightly thick)
1 cup chopped red onion
1/2 cup finely chopped green onion
3 cups organic vegetable or free range chicken broth
1 tbsp safflower oil
1 tsp virgin olive oil
1 tsp chili
1 tsp dried parsley
1 tsp turmeric
1/2 tsp pink himalayan salt
seasoned salt and pepper (to taste)

Level: Easy
Serving: 3-4

Heat chicken broth in a medium sized pot. Add olive oil, sliced carrots and cover for 20 minutes or until fork tender. Add Fusilli noodle. Lower heat.
In a separate frying pan heat up oil to cook chicken breasts on medium/high until golden. Toss in the green and red onion. Sprinkle all of the spices on each side. If the chicken begins to dry out, I always ad a little water and cover so steam cooks the middle which should never be pink. Keep checking to make sure it doesn't dry out. Allow to cool. Slice thin pieces of chicken with sharp knife and add to chicken broth and vegetables. 

In Gusto!
Turista Chef
--Carmen Garcia

Vegan Cream of Broccoli and Mushroom Soup

Posted By turistachef on Dec 27, 2013 at 4:28PM

Cream of Broccoli and Mushroom Soup

Ingredients:

2 cups low sodium vegetable broth
1/3 cup unsweetened coconut cream
1/2 cup water
1 cup broccoli florets
1 cup white sliced mushrooms 
1 tsp minced garlic
1/2 tsp dried parsley herb
1 tsp ghee butter
1/3 tsp seasoned salt
dash of pink himalayan salt and pepper (to taste) 

Easy Recipe. Serves 2 
In a small skillet, heat ghee butter until melted. Turn down heat and cook mushrooms until golden and tender. Add a little vegetable broth to steam when they begin to look a little dry and cover allowing steam to soften mushrooms. Add seasoned salt (to taste). Set aside. In a medium sauce pan bri ng vegetable broth and coconut milk to a boil. Toss in mushrooms and broccoli. Cover on low until broccoli is tender to taste. Add rest of ingredients. Keep stirring. Serve.  

Quinoa Confetti

Posted By turistachef on Dec 22, 2013 at 3:47PM

quinoa confetti, shredded coconut, hemp oil, black quinoa, almonds, lentil

Ingredients:

1 cup black quinoa
1 cup cooked lentil (seasoned with cumin, chili powder, salt & pepper)
1/3 cup raw sliced almonds
1 tbsp shredded coconut
1 tbsp chia seeds
1 tbsp raw hemp oil

Easy and Quick Recipe
Cook lentils and quinoa seperately according to package directions seperately. Combine lentils and quinoa. Mix in shreded coconut, chia seeds and hemp oil. This side dish is incredibly high in nutrients, fiber and proteins.

Warm Apple and LemonTreat

Posted By turistachef on Dec 22, 2013 at 3:28PM

Breakfast, Desert, Sweet Treat, Warm Apple, Organic Lemon, Cinnamon, Coconut Cream, Apple Butter

Ingredients:
-cut organic apples 
-sliced organic lemon
-1 tsp coconut cream
-1 tsp apple butter
-1/2 cup water
-cinnamon (to taste)
-nutmeg (to taste)

Ingredients:
-cut organic apples 
-sliced organic lemon
-1 tsp coconut cream
-1 tsp apple butter
-1/2 cup water
-cinnamon (to taste)
-nutmeg (to taste)

In small sauce pan combine all ingredients and cook on medium for 15-20 minutes. Make sure you cover sauce pan. Serve wam for breakfast over oatmeal or as a desert with your choice of ice cream. Easy and Quick Recipe

Turmeric Chicken and Sweet Peas

Posted By turistachef on Dec 22, 2013 at 2:52PM

Turmeric Spiced Chicken and Sweet Peas

Ingredients:

3 organic chicken breasts
2 cups frozen sweet peas
1 tsp coconut oil
1 tsp turmeric spice
1/2 tsp dried rosemary spice
1/2 tsp pink himalayan salt
1/2 tsp chili powder
1 dash salt and pepper to taste
1/2 cup alkalized water

Easy and Quick Recipe
Heat coconut oil on medium in a large sauce pan until liquified. Add all spices to chicken breasts (on each side) and cook until golden. Cover pan so steam can cook chicken until tender and add water before fiipping or when chicken begins to dry and stick to pan. Add frozen peas. Cover pan so steam cooks sweet peas. Cooking time is about 20 minutes. Make sure center of chicken is not pink. Very low in fat, carbs, sodium and sugar. Pack with protein!

Nuts and Berries Oats

Posted By turistachef on Nov 17, 2011 at 2:12PM

Nuts and Berries Oats

strawberies, pecans and oatmeal

Nuts and Berries Oats

level: super easy
serves: 1

3/4 water
1/4 steel cut oats
1/2 tsp vanilla coconut milk
1/2 tsp agave syrup
pinch of ground allspice (to taste)
4-5 whole pecans
4-5 strawberries (cubed)

Boil water in a small pot. Add steel cut oats and lower heat to low. Add vanilla coconut milk, agave and ground allspice to taste. Stir regularly for 5-7 minutes. Pour into your favorite bowl, add strawberries and pecans.

In Gusto!

Carmen Garcia aka
Turista Chef

"Cheesy" Baked Kale Crisps ~ Vegan

Posted By turistachef on Oct 3, 2011 at 5:24PM


vegan cheesy baked kale chips

 

Cheesy" Baked Kale Crips ~ (Vegan)

serves: 2

level: super easy

1 bunch of Kale leaves
2 tbsp fresh lemon juice
2 tbsp pure coconut oil
... 1 tsp chili powder
2-3 tbsp nutritional yeast

Set oven to 375 degrees. Wash and cut Kale into bite size "chips". Place in a large bowl. In a separate pan melt coconut oil on low heat. Set aside and allow to cool. Pour coconut oil evenly over kale. Add chili powder and nutritional yeast for a "cheesy" flavor (to taste). Rub the mixture on leaves with hands making sure each leaf is coated evenly. Place on a large cookie sheet. Sprinkle a little more nutritional yeast and chili. Pop in oven for about 12 minutes and Voila!. You may have to do separate batches if they don't all fit onto cookie sheet.

Note~ This is a super YUM super green food that is nutritious and healthy! It actually tastes like a cheat food. Enjoy!

 

In Gusto!
Turista Chef
--Carmen Garcia

Tropical Spring Salad

Posted By turistachef on May 24, 2011 at 4:07PM


Mango, Kiwi, Cantaloupe, Lime and Fresh Mint Leaves Fruit Salad

Level: Super Easy
Serves: 4-5

1 cantaloupe (peeled and cubed)
1 mango (peeled and cubed)
3 kiwis (peeled and sliced)
1 lime (sliced)
5-6 mint leaves (finely chopped)

Peel cantaloupe, mango and kiwi fruits. Slice and cube as desired. Finely chop the mint leaves. Cut thin slices of lime for garnish. Squeeze the rest of the lime and mix all ingredients. Serve chilled.

Turista Chef
--Carmen Garcia