Colors are joy Colors are health  Colors are life

On this page I’ll share with you my passion for colorful food. Here you’ll see pictures and brief description of what’s looking and tasting SO GOOD! 

If you are creative in your kitchen, cooking is never stressful . Simple ingredients, brought together on your plate look and taste great, offer nutrition, aroma and of course COLORS! 😊 Enjoy preparing what you are gonna put in your mouth. Awaken your inner kid, play while you cook and serve your meal. Think of the ingredients like pieces of Lego of all shapes and colors you bring together on your plate. Ditch existing recipes. Create your own ones, from simple and easy content of your fridge.
ENJOY! After all, your meal will be gone in minutes, but the memories of the enjoyment will remain for awhile. ❤

02.21.2017

Today is one of these days that start right Early morning pranayama, mid morning yoga class and awesome alkalizing lunch.
Here is what’s on my plate: arugula salad with cucumber, avocado and soaked walnuts, dressed with locally pressed olive oil, organic lemon juice (from my friend’s tree) and a pinch of sea salt. Toasted brown rice water in the red pitch.
So good!

 

10.19.2016

What’s for dinner? 😄
Zucchini fettuccine with red bell pepper and shrimps.
Shave zucchini, ad raw shrimps, finely sliced bell pepper, salt, crushed black pepper (I used my dry crushed papaya seeds instead), lime juice and vegetable high heat resistant oil of your preference (coconut or avocado oil in my kitchen). Mix. And bake at 400F for 10 min.
Unbelievably colorful, delicious, light and nutritious dish! Very fast to cook!

10.10.2016

My childhood kinda cereal 💛buckwheat!!! With almond milk, walnuts, hemp seeds and a bit of raw honey. Delicious. Nutritious. “White canvas” for your creativity. You can ad anything you like to ad to your cereal: banana, raisins, dates, fresh or dried berries and so on.
Cook buckwheat as you would cook your…. quinoa for example. 1/2 glass of buckwheat grain and 2 glasses of water. Bring to a boil, lower the flame and let simmer till all the water evaporates. Ad a pinch of salt while it’s cooking. Ad coconut oil when it’s done. Then you can use it as a grain garnish for your plates and as a cereal with your favorite milk and other yummies.

 

11.17.2016

More easy impossible! Roasted small bell peppers with a simple sauce. Here is the recipe for magic: In a separate bowl mix grape seed or avocado oil (they are high heat resistant), freshly squeezed lemon juice and your favorite spices (salt, pepper, etc.). Place small bell peppers on the pan, pour your sauce on top and roast them in the oven at about 375F for approximately 20 minutes. If you like them crunchy-golden, ad 3 minutes in a broil mode. Let them cool out of the oven and sprinkle them with your favorite finely chopped fresh herb. I used dill. Now this looks and tastes FANTASTIC!

 

10.18.2016

There’s a whole garden in this soup. Fava beans, carrots, cauliflower, garlic, celery and spices… I brought them to boil, cooled down and blended. Then I poured it back to the pan. Aded corn kernels, finely chopped zucchini, red bell pepper, dill and green onions 😊. Brought to a boil again. And voila! This soup is delicious 💛💛💛
For extra protein you can use bone broth or meat/fish of your preference.

10.04.2016

How about this for breakfast! 😄 Toast yam slices (In your electric toaster, just like you toast a slice of bread. It takes about 3-4 full times to toast the slice of the yam, the thinner the faster. When you smell delicious toasted aroma and your yam is getting golden brown, it’s just about ready.) Top with Greek yogurt, your favorite berries, hemp seeds, pumpkin seeds, crushed walnuts and dry currents. No additional sugar needed. Delicious, light, nutritious, kids friendly! 😆😆😆

 

10.26.2016

This seems like a perfect dinner for the hot Santa Ana wind evening. Raw salad: 1/2 mango + 1 Mexican squash + 1/4 white onion marinated in freshly squeezed lemon juice + cilantro + sea salt + black and red crushed pepper + lemon juice for dressing. DELISH!

 

03.04.2017

It’s salad o’clock, dear people! 😄 Radish, cucumber, celery, yellow tomato, avocado and baby arugula make an awesome light dinner together.
We’ve got a good range of colors here: red, white, yellow, light green and dark green. Also a so called “whole tree”, as it contains all elements of a tree: root (radish), stem (celery), fruit (tomato, cucumber, avocado) and leaf (baby arugula).
Dress it with a mix of lemon juice, olive oil and your fave spices.
It’s not an exclusion, but an inclusion of wide natural variety is what makes a healthy meal and lifestyle. ❤💚💛

 

 

03.04.2017

Simple delightful lunch 👍Featuring steamed broccoli; rice toast with avocado, sea salt, dry onion and garlic flakes and extra virgin olive oil on top; AND chicken portobello patties.
In a bowl mix organic ground chicken, finely chopped portobello mushroom, 1 egg, salt and your favorite spices. Fry patties with coconut oil, till golden. Then ad 1-2 tbsp of water to the frying pan, cover it and finish cooking your patties steaming them on a very slow flame, till water evaporates.
ENJOY! 😍😋😘

 

 

03.06.2017

This is a super vitamin C boost! Awesome source of antioxidants, great for immunity and energy levels. All organic pink guava – golden nugget tangerine preserve. I can’t describe the aroma of this delight right now. It’s UNBELIEVABLE!
Pink guava, golden nugget tangerine, Turkish dry apricots, fresh mint, cinnamon stick, organic raw brown sugar and a little bit of water (1 part of water to 5 or more parts of fruit approx). Bring to boil, simmer uncovered on low flame for about an hour. Cover and let cool. Store in the fridge in air tight covered glass jars. Shelf life around 1 week. Good on top of a toast or crepe. Ad 1 spoon to your tea or smoothie. 💛💛💛

 

 

03.05.2017

I am in love with this salad! I can totally feel the spring, as my body is asking for fresh bright colors.
Cucumber, celery, radish, cabbage, carrot, pineapple, orange tomato, corn kernels, cilantro. Dressed with lime juice and extra virgin olive oil. Spiced with sea salt, ginger powder, onion and garlic flakes.
SO GOOD!!!!!

All my dishes are pretty creative, as I do not stick to any rigid recipe. So, I invite you to be creative as well. Skip any ingredients you don’t like or don’t have. Try something else instead. Play!

 

 

03.15.2017

This is ridiculously delicious. It’s easy to make and the aroma is to die for. Oats flour banana cupcakes with poppy seeds & apple inside and raspberry & walnut on top. Here is the recipe for magic: 1) Preheat the oven to 350F (176C). 2) Butter muffin/pancake pan with coconut oil. 3) In a mixing bowl, mash 2-3 ripe bananas with a fork. 4) Stir 1/3 cup of melted coconut oil or pasture butter. 5) Mix in 1 teaspoon of baking soda + pinch of sea salt. 6) Stir in 1/2 cup of raw unrefined cane sugar, 1 beaten egg and 1 teaspoon of liquid vanilla extract. 7) Mix in 1.5 cup of oats flour or coconut flour and 2 tablespoons of poppy seeds. 8) Finely slice 1/4 of Granny Smith apple. 9) Pour the batter  half way into the muffin pan. 10) Put 1 slice of apple into each tin. 11) Pour the rest of the batter. 12) Place 1 raspberry and a couple of pieces of chopped nuts on top. 13) Bake for 50 minutes at 350F (176C). 14) Remove from oven and let cool. ENJOY!

 

03.15.2017

On a diet? – Not a problem! We can diet beautifully and tasty, with elegance and fun
Apple, raspberry, cinnamon. That’s it!

 

01.16.2017

Borsch is a signature dish of almost every Russian speaking woman. And every borsch will be unique and have personal touch of the fairy who cooked it Here is what my borsch usually looks like: 1) In a pot 2/3 full of water ad 1 whole onion,  4-5 garlic cloves, a couple of bay leaves and 1 cup of beans of your preference, previously soaked in hot water for a couple of hours. I personally like fava beans cause they cook fast and give nice consistency to the broth. While it boils and simmers, chop: *beets, *carrots, *potato (optional), *zucchini, *celery, *kale (or collard greens), *basil and/or cilantro, dill (the more the herbs, the more colorful and aromatic is your borsch). Once the onion and garlic cook completely, discard them. Then start adding to your pot the vegetables you chopped, in the order they are mentioned above. Let’s say, ad beets and take them to a boil. When beets boil, ad carrots. When they boil, ad the next vegetable in the list, and so on. The amount of each ingredient depends on how liquidy or thick you like your borsch.   (!)Before you ad herbs (last ingredient) to the pot, finely slice about 1 inch of ginger and smash it with meat hammer. Ad to the pot your juicy ginger, sea salt and your fave spice, and mix. Lastly ad your herbs, take to the last boil and…… VOILA! Your borsch is ready. Let it cool and integrate its flavor.   ENJOY!

 

04.07.2017

Today I decided to mix fermented, raw and roasted ingredients in a salad. Just because that’s what I have in my fridge 😉

So here I’ve got fermented cabbage n carrots, raw cucumber n cilantro, roasted red bell peppers and a drizzle of extra virgin olive oil. No salt required.

Colorful, healthy, delicious 💚

 

04.07.2017

Flourless farmers cheese pudding

Guys, if you want to enhance your baking, use raspberries. The aroma is to die for. Here’s recipe for magic. You will need:

farmers cheese (ricotta cheese, Russian farmers cheese – tvorog) – 400 gr, egg – 1, manna (cream of wheat or farina) – 1-2 tbs, plain yogurt (I used Russian baked style yogurt – “Ryazhenka”) – 3 tbs, banana – 1/2, dry currants or raisins – 1 tbs, crushed walnuts (optional) – 1 tbs, raw cane sugar – 1 tbs, raspberries – 10 berries, coconut oil – 1 tbs.

While your oven preheats to 385F, mix in a big bowl with a fork farmers cheese, egg, manna and sugar. Till you get a homogeneous texture. Ad dry currants and crushed walnuts.

On a separate plate mash well banana with plain yogurt (ryazhenka). Pour half of this mix into your big bowl. Mix everything with the fork. Butter your baking pan with coconut oil. Pour the batter uniformly. Spread another half of your yogurt-banana mix on top of the batter. You can sprinkle a pinch of sugar on top if you want your pudding sweeter. Decorate with fresh raspberries. Bake for 30 – 35 minutes at 385F. Remove from oven and let cool down before serving. Enjoy! ❤