Foods High In Iron

Avocado and celery are two healthy alkalizing greens that come together in this crunchy delicious salad that is prepared quickly and easily.  I'm always on the look out for new ways to include avocados in our meals. I was delighted to find this gluten free vegan recipe during my recent travels throughout Chile. Read about my travels here or scroll down for the Aipio Palta Avocado Salad Recipe My travels in Santiago Chile: I recently visited the long and narrow country of Chile where life is sandwiched between the majesty of the Andes Mountain and the beautiful Pacific Ocean. Our first stop on our 3 week journey to Patagonia was t he city of Santiago, which was much more modern than I expected.  Our all night flight brought us to Santiago in the wee hours of the morning. Our shuttle got us to our hotel in the heart of Santiago at 6;00 AM. The local coffee shops were setting up outdoor seating and people were slowly emerging from their high-rise apartments. The familiar aroma of...

Do you like guacamole? You will love  this tomatillo guacamole just as much. Tomatillos, like tomatoes, are in season right now and they add an interesting flavor to regular guacamole. Traditionally, I add chopped tomatoes to my guac; This time I added chopped tomatoes and chopped tomatillos. I made it in the food processor in literally 2 minutes and didn't even wait to make this fabulous party dip for my next party. We ate it as a light dinner!! I picked my tomatillos from my CSA farm. In addition to all the other fabulous produce this week, I was able to pick 2 quarts of golden tomatillos. I was surprised how flavorful and sweet these tomatillos tasted! How to eat tomatillos We ate a lot of them just like a tomato, either sliced or added to salad, or we just bit into them and ate the whole thing like a fruit because it was a little sweet. They are a little firmer than a tomato. These seemed a little sweeter and riper than the ones I've gotten in the stores. Maybe because t...

Got yellow summer squash? Try this easy recipe that can be made into a quick summer soup or a delicious summer salad! Today I received 5 pounds of golden yellow summer squash from my CSA. In addition, I received 3 pounds of carrots, two different kinds of lettuces, chard, 2 pounds of string beans, a pint of raspberries, lots of cucumbers, 2 eggplants, scallions, etc. When you belong to a CSA you need to be ready to prep, cook, and freeze on the day you bring everything home. Otherwise, you run the risk of the vegetables deteriorating! I love the simplicity of fresh vegetables right from the farm. They taste so good that they very little seasoning. From the Farm Add caption I decided to cook the carrots and squash together in a large sauté with some onions.  I then divided the sauté in half and made two different recipes from that one sauté.  Of course both recipes are gluten free and vegan. Recipe 1 : Yellow Squash Quinoa Salad ( eaten hot or cold as a quinoa salad) Recipe 2:...

Quick and easy describes this simple zero points creamy zucchini soup. The six vegan ingredients are just literally thrown into a soup pot, covered with vegetable broth, brought to a boil , simmered for twenty minutes, blended ( immersion blender is easy) and served. Did I mention the soup is ZERO points on Weight Watchers! It has a mild but soothing flavor that fits well with most meals. That beauty of this low calorie/ low carbohydrate zero smart point soup is that once it is prepared,  you can enjoy it immediately just the way it is, or if you don't mind adding points, it can be served two different ways. Choose one! Optional 2 extra points 1. Blend each bowl with 1/4 of a fresh avocado just before serving or  2 .Blend each bowl with 2 Tbsp. Greek yogurt before serving.  Either of the choices adds just 2 smart points to each serving but then produces a richer, creamy, satisfying soup that is still naturally gluten free ( what does naturally gluten free mean ? ** see my...

Roasted tangy eggplant salads, like this one, have been popular in Middle Eastern countries for centuries. I think they taste fabulous, are easy to make AND are really healthy too. This  recipe is actually my cousin Elaine's recipe who is an experienced and authentic Middle Eastern cook. She invited us for brunch and served a number of memorable dishes. Although everything was very good, her tangy roasted eggplant was my favorite . Mixed with lemon, garlic, and other herbs and spices, the eggplant salad was superb. Extra note : Not only is this recipe naturally gluten free and vegan, all the ingredients are permissible for Passover. What a great appetizer or side this would make for the holiday! Ingredients: 1 large plump purple eggplant, or 2 medium eggplants cut in half lengthwise Juice of 1 lemon 1/2 cup of  red, green and or yellow peppers, chopped very fine 1 clove of garlic, choppe...

Fruity and festive, this holiday salad is a delicious delight to serve. With all of the naughtier indulgences we will be eating during the holidays, why not include something a little lighter that doesn't skimp on eye appeal or good taste. I've made this salad before and love the ease of assembling it and the interesting crunchy additions: fresh chopped cranberries, diced organic red apples, and snowy white raw cashews. It's great to be able to take advantage of using the fresh organic cranberries that are available this time of year. If you struggle to get enough greens, fruits, and vegetables into your meal planning, the variety in this simple salad will provide lots of good tasting immune building nutrients that are crowd pleasers! Most of all, this salad makes a beautiful presentation that you can be proud to serve at your holiday table. Use any dressing you like or make my fresh cranberry orange honey dressi...