Five cheese baked mushroom and leek farroto

1lb mushrooms
1 leek
1 fennel bulb
1 cup heavy cream
1/2 cup white wine
2tbs butter

Grind some of the following cheeses to make a cup of shredded cheese

1 cup farro
2 cups water and 1 cup chicken stock


Rinse the farro and then put it on the stove with one cup water. Start adding more liquid as it starts boiling.

In a pan melt the butter and add some olive oil. Drop in the mushrooms sliced. As they wilt and soften, add the leek and the fennel, both thinly sliced. Cover them and let them simmer. Add spices salt and pepper.
Add the wine. Cover and simmer some more.
After about 3 min, add the cream.
Stir in the boiled farro which by now should have absorbed most of the liquid. Incorporate all together. Let it simmer for another 5 min.

Turn the oven on broil 400F to warm up.

Throw the cheese on top and move the pan from the stove to the oven.

Let the broiler melt the cheese. 15 min tops

Serve with a simple spinach salad with lemon dressing.


Ridiculously Easy Mediterranean GlutenFree Frittata

Ridiculously Easy Mediterranean GlutenFree Frittata

There are some weekends that I Just wanna linger in bed and if I had the choice I’d rather stay longer in bed, than make time for a healthy breakfast.
But with this super easy frittata I can have it all!

Here are all the products I use:
(all these ingredients are easy to prep the night before – chop some of your scallions and jalapeños and keep in containers ready to use)
2 eggs, or 1/4 cup egg whites (if you don’t want the yolks)
A handful of fresh baby spinach
A handful of cherry tomatoes halved
1 jalapeño pepper seeds removed, chopped
3-4 scallions – chopped
1-2 oz crumbled feta cheese
1 tsp ghee (or coconut oil or olive oil)

Take a nonstick pan and melt the ghee (clarified butter) or whatever other fat you decide to use.
Crack the eggs in a mixing bowl and whisk with a fork until homogenous
Add all your veggies and the feta in, stir to coat as much as you can
Remember, we are not aiming for the perfectly shaped frittata, so don’t worry if stuff is sticking out of the mixture, it’s sort of like an omelette with a salad built in…
Pour everything in the melted ghee, and turn a couple of times in places where you see it needs to cook a more.
When the eggs stop being runny and the spinach has this bright green wilted look, your frittata is ready.
Throw into a plate of your choice, and sprinkle with spices of your choice. I personally go for the caliente cayenne and the tasty turmeric, but you can go wild with whatever rocks your palette!
Enjoy and share with someone special! just double the quantities 🙂

The Hulk: a lean mean cleansing energizing juice

I had a craving most people wouldn’t identify with. On the way home today I was suddenly dreaming of fresh vegetable and fruit juice. So I made me a Hulk:
2 Golden Delicious apples
3 stalks of celery
2 kiwis
1 lemon (peeled)
1 2″piece of ginger
3 handfuls of chopped up kale.

Just threw everything in my Breville and voila!



The Hot Bulgarian

The Hot Bulgarian

So I like to post these photos on Facebook and Instagram of things I just sort of put together, last minute, no recipe kind of dishes. This one got a request for the recipe. SInce I don’t follow a recipe, I decided to jot it down as soon as I can, so I don’t forget what I chopped in there.
Cause one thing is for sure – there’ s a lot of chopping in this tabbouleh. I know all about the machines that promise to make your life faster and easier by chopping stuff for you.. well, I have them all, I wouldn’t do my tabbouleh in there.. Maybe I’m a tabbouleh snob, but I like my chopped cucumbers in nice square shapes, edges in tact. I think it contributes to the taste of the dish. The machines tend to make stuff mushy and it starts releasing its juice too early. You don’t want that. You want the juices concealed as much as possible, so when you start tossing it with lemon juice and olive oil and some Himalayan salt, that veggies are still discernable.
The traditional Bulgarian “shopska” salad is tomatoes and cucumbers with onions parsley and feta cheese. This is obviously a departure from the traditional recipe, but honestly every house in Bulgaria has its own twist to the Shopska, so here are just a few of mine. Without further adue, here goes (as far as I remember…):

1 pretty big bunch of Italian parsley (the organic Italian parsley in Whole Foods would usually suffice)
1 or 2 small heads of Frisee salad (I also use baby arugula, baby spinach or any other baby greens variety.. if you have a bigger container of it, just grab a handful and toss in there.)
1/4 cup of bulgur wheat (that you have soaked for at least 2-3 hours before hand)
1 large chopped tomato (I cut mine in half and then slice lengthwise once more. Then cut three times across and then chop it. it makes nice almost square pieces)
1 organic cucumber peeled (even though they are organic peel is where most toxins will get trapped. So just to be on the safe side always peel your cucumbers and apples, but make sure you wash them BEFORE that! Very important!)
1 bunch of fresh green onions – chopped
1/2 bunch of fresh dill ( I just love dill, there is no reason for it to be in here, but i love love love dill.. so it’s up to you )
1 habanero pepper – cut lengthwise in two, clean out seeds and inside veins, then wash with cold water to diminish the heat (if it’s not bothering you, then let it be like that) then cut in more lengthwise slices and then chop.
1 lemon – squeeze the bujeezus out of it, and pour the juice on top of the salad
3-5 table spoons of your best olive oil.
Himalayan salt to taste.
3-4 (or more if you are not planning to kiss anyone that night) cloves of garlic – I also like to chop these, and not squeeze or mash them.. But I’m just weird like that, It’s ok if you want to use shortcuts and other kitchen equipment.

Once all your ingredients are in, wash your hands really well, and rinse them very well (of any soap residue) and use them to incorporate every little morsel into the juices of the other and the lemon juice and olive oil. OR, you can buy these “helping hands” and use them instead. I prefer using them, for two reasons – better hygiene and also, when i use my hands, half of the tabbouleh gets stuck on them, and I find myself licking them like a cat.. not exactly what guests would like to see, if they are in your house when you make it.

It’s really great if you could chill it for a few minutes before serving, but it is so good, that I doubt anyone would have the patience..
Just dig in!

Let me know how it tastes.

Optional additions
1. toasted Sesame seeds
2. Chia seeds
3. Sprouts of any kind!
4. Sunflower sprouts – mix in like th frisee salad.
5. More peppers of any variety – roasted or fresh..
6. Eggplant – roasted and peeled and chopped.
7. Sweet onions – chopped

I usually add one of the above and change the greens to make it a different salad..

So just from this recipe you can make at least 10 other different salads.

If you are not on dairy-free regimen, then you can also add Feta Cheese crumbles and eat it with chunks of crusty bread for scoop, instead of a fork…

Makes a great addition to any grilled meat or fish, or as a side dish to a grain like quinoa or brown rice.