Hearts of Palm “Lobster”

I morphed this recipe from several I found online as a substitute for lobster. First, I am not vegan or vegetarian and believe animal products pack a ton of quality nutrition so I incorporate meat into my diet frequently.

However, I do not eat pork or shellfish for many reasons including: they are both highly inflammatory, highly acidic and prone to parasites.

I love the taste of lobster, I just choose to stay away from it, so this concept intrigued me.

I do eat a ton of vegetables and enjoy preparing them many different ways. I use hearts of palm in salads and as a pasta substitute but this is a brand new way of enjoying them. I added a splash of fish sauce to help mimic the taste of lobster which is missing in the vegan recipes.

This makes a lovely appetizer, lunch or light dinner. Double, triple or quadruple the recipe to serve a crowd.

Advanced and Core Plan

Serves 1

1 can (14.5 oz) hearts of palm

2 tablespoons olive oil

1-2 cloves garlic, minced

1/4 teaspoon paprika

1/4 teaspoon Old Bay seasoning

splash of fish sauce (I use Red Boat)

salt and pepper to taste

2 -3 tablespoons grass fed butter

Parsley, for garnish

Cut the hearts of palm int o 1 inch chunks. Add the olive oil, a clove of garlic, paprika, old bay seasoning, fish sauce, salt and pepper. Cook on medium (do not let the oil smoke) until heated through. Meanwhile, gently melt the butter and add more garlic if desired.

Serve warm, sprinkle with fresh parsley and dip in warm, melted butter.

Chickpea, Avocado & Feta Salad – Cooking Video

This is an easy, healthy, protein and healthy fat packed recipe. It can be used as a main dish or as a side.

Ingredients:

2 cups chickpeas (cooked, drained and rinsed) or canned

1/2 cucumber, diced

4 stalks green onion, chopped or 1/4 cup red onion, chopped

1/4 cup fresh parsley or 1 tablespoon dried parsley

1 lime, juiced

1/4 cup organic feta cheese, crumbled

1 avocado, diced

1 1/2 tablespoons Extra Virgin Olive Oil

Sea Salt and Black Pepper to taste

Directions:

Combine all ingredients together in a mixing bowl. If you are making it ahead, don’t add the avocado until ready to serve.

Raw Veggie Salad with Peanut Dressing

This is a great raw veggie recipe.  It reminds me of a spring roll without the roll but it is loaded with crunch and nutrition, plus it is delicious!

 

 

Peanut Dressing

 

  • 1/3 cup avocado oil
  • 3 tablespoons coconut aminos tamari
  • 1/4 cup apple cider vinegar
  • 2 cloves garlic
  • 1 small sliver of fresh ginger
  • 2-4 teaspoons of erythritol, adjust to desired taste
  • 1/3 cup organic peanut butter (check ingredients for no sugar or oils)

Raw Veggie Salad

 

  • 1 cup romaine lettuce, shredded
  • 2 cups cabbage, shredded
  • 2 cups zucchini, shredded
  • 1 cup cucumber, sliced thin and halved
  • 1/2 cup organic red bell pepper, sliced
  • 1/2 cup carrot, shredded
  • 2 cups organic cooked chicken breast, chopped
  • 1/3 cup scallions
  • 1/2 cup organic peanuts or cashews, chopped

Mix all dressing ingredients in a high powered blender until mixed (keep in a mason jar so you can easily re-mix it if it separates) and set aside.

Arrange all raw veggies in a bowl or on a plate and drizzle with peanut dressing.  Top with chopped scallions and nuts.

 

“Not-Tuna” Salad – VEGAN

This is both a great meat alternative and a terrific raw food recipe.

1 cup raw sunflower seeds, soaked 8-12 hours

1 cup raw almonds, soaked 8-12 hours

1/2 cup lemon juice

1/4 cup minced celery

1/4 cup minced red onion

1/4 cup minced parsley

2 teaspoons kelp powder

1 teaspoon sea salt (adjust as desired)

Soak the nuts in filtered water overnight and drain.  Process the almonds, sunflower seeds, salt and lemon juice in a food processor until mixture sticks together.  you may need to stop the machine and scrape down the walls with a spatula.  Add the remaining ingredients and mix by hand.

“Not-salmon” Salad – ad 1/4 cup grated carrots.

Serve in lettuce leaves, endive leaves, or organic bell pepper halves.

Holiday Guacamole

Core Plan

Serves 4-6

This is an awesome take on a classic.  My friend Leanne introduced me to this last year and it is amazing.  Serve it up with some grain-free tortilla chips and take it to your next party for some oohs and ahhs.  NOTE:  You may want to make double or triple because it disappears fast!

1/2 white onion, minced
4 serrano or jalapeno chile peppers, minced
1 teaspoon sea salt
pinch black pepper
4 avocados – peeled, pitted and diced
2 1/2 tablespoons fresh lime juice
1 organic pear, peeled, cored and diced
½ cup organic seedless green grapes, halved or quartered
½ cup organic strawberries, diced
1 cup pomegranate seeds

Mix the onion, chile peppers, and salt in a bowl. Fold in the avocados and lime juice. Stir in pear, grapes, strawberries and pomegranate. Chill until serving.

 

Hummus

Advanced and Core Plan

Serves 4-6

This is a recipe that appeared in my Maximized Living Nutrition Plans book 10 years ago.  I realized it never made it to my blog and it is one of my favorites.

This is a delicious and full of flavor.  It is great served with grainless crackers, vegetables, on a salad, or in a breadless sandwich.

1 can chickpeas
2 cloves garlic
3 tablespoons extra virgin olive oil
3 tablespoons tahini (sesame paste) (you can put more to taste)
Lemon juice (adjust amount to desired consistency and taste)
Sea salt to taste

Optional add ins:
Fresh parsley
Paprika
Cumin
Cayenne

*Kim’s favorite:  I personally love a lot of cumin and a dash of cayenne.   When ready to serve, I drizzle more olive oil, paprika and fresh parsley

Drain chickpeas reserving about 1/4 cup of the liquid.  Put chickpeas and reserved liquid in a food processor and process until smooth.  Add all other ingredients and adjust to suit taste and consistency.