Thursday, April 23, 2009

Great new hair cut by Monica




Just got a hair cut at Remedy Salon in Emeryville, CA by Monica. Great gal! I love my hair. Check out more reviews on yelp.

Wednesday, April 15, 2009

Follow me on Twitter


http://twitter.com/carlitasazon

Got Some Beets? Soup


1 large organic beets, cubed
1 bunch organic asparagus, 1-2 inch pieces
1 organic onion, chopped
2 organic carrots, chopped
2 organic celery stalks, chopped
1/4 cup organic flat leaf parsley, chopped
1 cup organic crimini mushrooms, sliced thick
1/4 cup ketchup
1 teaspoon chili paste (optional)
1 large pinch Light Grey Celtic Sea Salt
1 pinch Flower of the Ocean Sea Salt
1 large pinch organic freshly cracked pepper
1 cup organic nappa cabbage, chopped
1 tablespoon coconut oil
1 tablespoon red wine vinegar

In a large soup pan heat coconut oil on medium to high heat. Add onions, carrots, and celery and season with some light grey Celtic Sea Salt, allow to cook until onions become translucent. Stir in mushrooms, beets, ketchup, vinegar and chili paste and cover with lid for around 3 minutes. Fill pot with 4-5 cups filtered water or chicken stock. Add rest of Celtic Sea Salt, asparagus, and cabbage. Simmer for 15 minutes until beets are tender. Finish with pepper, parsley and Flower of the Ocean Sea Salt. Enjoy all week while the veggie flavors marinate with each other and become much richer over time!

Hawaiian Deep Sea Salt Mint Rosemary Biscuits


2 cups flour
1 stick cold butter (cubed)
1 teaspoon Selina Naturally Hawaiian Deep Sea Salt
1 teaspoon baking powder
1 tablespoon agave nectar
1 cup cold milk
1 tablespoon fresh mint, minced
1 tablespoon fresh rosemary, minced

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Add the flour, baking powder, and Sea salt in a standing mixer. Mix until blended. Whisk together the agave nectar and milk in a bowl and set aside. Cut the cold butter into cubes and add to the mixer, mix on medium speed until the butter in crumbled into the flour into pea sized balls. Add the milk mixture with the mixer on slow until fully combined, then add the fresh herbs minced and allow to mix for around 10 seconds. Lay dough out onto a floured counter and dust the dough with flour, roll out the dough with a rolling pin till it is around 1 inch thick and using a circular cookie cutter, cut out the biscuits and place them 1 inch apart onto the parchment paper. (optional: whisk and egg and 1 tablespoon milk in a bowl and brush the tops with the egg wash before baking to create a glossy golden brown top) Bake for 18-20 minutes until golden brown.

Friday, April 10, 2009

Pink Quinoa with Fresh Swiss Chard



2 Beets, chopped in 1/2 inch slices
2 lemons, zest and juiced
1 cup quinoa, rinsed and toasted
2 cups filtered water
3 large leaves of swiss chard, julienne (remove stem)
large pinch Celtic Sea Salt, Light Grey
Fresh cracked pepper to garnish

In a Crock pot or a steamer add the water to the bottom of the pot with the Light Grey Celtic Sea Salt and put on high heat. Toast the rinsed quinoa in a dry flat pan and stir continuously to be sure not to burn, it will be done when you smell a pleasant toasty fragrance. This is an optional step to add more depth of flavor. Add the quinoa to the water and gently stir into the water. Top the pot with the steamer basket and add the beets. The juice of the chopped beets will cause the quinoa to turn pink. Cook for around 20 minutes on medium to low heat. Be sure not to burn the quinoa.
Once the quinoa is done, fluff with a fork and add to a large mixing bowl. Toss in the raw julienne swiss chard and lightly dress with the dressing recipe described below. Garnish with the red beets and dressing and finish with Flower of the Ocean Sea salt and lemon zest. Serve warm or as a cold grain salad.

Dressing
2 cloves garlic, minced
Lemon juice from above of two lemons
1/4 cup olive oil
6 Tablespoons red wine vinegar
1 tablespoon spicy mustard
1 teaspoon chili paste
Flower of the Ocean sea salt, about a large pinch
Fresh crack pepper, about a large pinch

Blend until smooth…add salt and pepper to taste.

Tuesday, April 7, 2009

Dairy-free Corn Bread



1 cup frozen or canned sweet corn kernels
1 cup stone ground corn meal
1 cup all purpose flour
2 eggs
1 cup coconut milk
2 tablespoons coconut oil or olive oil
1 teaspoon Flower of the Ocean
2 teaspoons baking powder
3-4 tablespoons raw honey or agave nectar (depends on how sweet you want them)
1/4 cup freshly chopped jalapeno (optional)

Preheat oven to 425 degrees. Grease a muffin pan with coconut oil and dust with flour to keep bread from sticking.
Combine all dry ingredients together in a large mixing bowl. In another large mixing bowl whisk the eggs, coconut milk, coconut oil, and honey until smooth. Mix the dry and wet ingredients until fully combined then fold in the corn and jalapenos. Spoon the batter into each muffin cup almost to the top and then bake for 20 minutes or until tops are golden.
Enjoy hot!!