Monthly Archives: August, 2013

Edible Art – Salad Cube

Salad cube


Dr. Ann’s Cure All Kale Salad

Kale Salad (photo from Dr. Ann's website)

Kale Salad (photo from Dr. Ann’s website)


About 16 cups fresh kale, stemmed and torn into bite-sized pieces

1 entire head of garlic cloves peeled and freshly chopped

1 3 inch piece of fresh ginger root, finely chopped or grated

1 tbsp extra virgin olive oil

2 tbsp toasted sesame oil

Juice of 1 lemon

1.5 tbsp low sodium soy sauce

2 tsp honey

12 oz jar of roasted red bell peppers


Put kale and red bell pepper in a large salad bowl. Whisk the remainder of the ingredients together in a small bowl. Pour over the kale. Toss gently and serve.

 Makes 8-10 generous portions. 

Nutritional Analysis

Calories: 114.5

Total Fat: 6.2 grams

Sodium: 262.2 mg

Potassium: 621.4 mg

Total Carbs: 20.9 grams

Protein: 5.8 grams

High in Vitamin A and C!!!

Dr. Ann’s Quinoa with 4 P’s

This recipe is a great source of Omega-3’s, vitamins and minerals.  And if you don’t like pine nuts, you could substitute walnuts.


(serves 4-5)

1 cup quinoa

2 cups chicken broth

1 tbsp extra virgin olive oil

3/4 cup baby frozen peas

1/4 cup toasted pine nuts

3/4 cup chopped fresh parsley

1/2 cup grated parmesan cheese


Cook the quinoa in the chicken broth with the olive oil according to package instructions. After cooking, gently stir in peas, pine nuts, parsley and parmesan. Season to taste with salt and pepper then serve.

Nutritional Analysis

Calories: 267

Total Fat: 11.8 grams

Saturated Fat: 2.6 grams

Cholesterol: 7.9 mg

Sodium: 460.3 mg

Carbs: 29.6 g

photo from Dr. Ann's website

photo from Dr. Ann’s website


Herb Crusted Salmon

Herb Crusted Salmon (photo from Simply Recipes)

Herb Crusted Salmon (photo from Simply Recipes)

I am not a big salmon fan but this is a recipe I like.  You can use honey mustard for a sweeter taste.

Serves 8


  • • 1/4 cup panko (Japanese breadcrumbs)
  • • 1/4 cup chopped flat-leaf parsley
  • • 1 tablespoon chopped dill, tarragon, or chives (optional)
  • • 1 tablespoon olive oil
  • • 1 3-pound salmon fillet, skin on, cut into portions
  • • 1/4 cup Dijon mustard
  • • Coarse salt and ground pepper


Preheat oven to 400 degrees.  Toss panko with herbs and 1 tablespoon oil.  Place salmon (skin down) on a foil-lined baking sheet, slightly oiled or sprayed with oil.  Spread evenly with mustard; season with salt and pepper.  Sprinkle with reserved panko mixture, patting gently.  Roast salmon until it flakes easily, 10 to 14 minutes (you may want to check it after 10 minutes).  With a large spatula, loosen it from skin.  Transfer fish to platter.

Nutritional Analysis:

Calories: 230.8

Total Fat: 7.2 grams

Sodium: 159.8 mg

Total Carbs: 5.0 grams

Protein: 32.2 grams

Edible Art – More Shark Week Fun!

As Shark Week comes to a close, here’s some pictures from Stephanie Lohse.  Her son Trevin recently turned 10.  The theme for his birthday party?  SHARKS!  She did a great job decorating the cakes and carving the shark’s mouth and teeth.  Thanks, Stephanie for sharing your pictures!


Blue Shark Cupcakes

Birthday cake with a shark fin rising through the surface...

Birthday cake with a shark fin rising through the surface…as it chases red gummy fish.

Shark watermelon

The ominous Fruit Salad Shark!

Edible Art – It’s Shark Week!

In honor of Shark Week on the Discovery Channel...

In honor of Shark Week on the Discovery Channel…

New Section – Edible Art!

This month, we are adding a new section to the blog.

It’s a proven and scientific fact the eyes play an important part in food selection and taste.  With that thought in mind, the new Edible Art section will pay tribute to good food that is good for you!

THIS looks GOOD:

Chocolate Chip Cookie Cheesecake Brownies

Chocolate Chip Cookie Cheesecake Brownies

but THIS work of art is GOOD FOR YOU!

Fruit art

Look for more inspirational works of (food) art in the future!

Dr. Ann’s Balsamic Vinaigrette

Photo credit:

Photo credit:

Balsamic Vinaigrette

(serves 4-6)

¼ cup extra virgin olive oil (EVOO)
2 tbs balsamic vinegar or any vinegar of choice
2 cloves garlic, minced
1tbs Grey Poupon “Harvest Course Ground” mustard ( this is key)
A pinch of sugar

Combine all ingredients in a jar and shake to combine. Alternatively, whisk together in a bowl. Store in an airtight container for up two weeks in the fridge. 

– See more at:

Dr. Ann’s Mediterranean Shrimp

Mediterranean Shrimp with Green Beans

Mediterranean Shrimp with Green Beans (Photo credit: Dr. Ann Kulze)

Mediterranean Shrimp over Pasta

To view the recipe, click here to go to Dr. Ann’s website.

Dr. Ann’s Weekly Menus

Menu PP

Did you know Dr. Ann posts a weekly menu on her website?  Here’s this week’s menu:

Week #274 

Sunday: Baked Pepper Chicken

  • Root vegetable stir fry with parsley
  • Braised homegrown kale with garlic
  • Brown rice

Monday: Garlic and Butter Sautéed “Royal Red” Shrimp

  • Black rice risotto with homegrown Swiss chard and carrots
  • Stir fried green cabbage with rosemary and lemon
  • Roasted cauliflower salad

Tuesday: Homemade Ricotta, Kale, and Basil Stuffed Homegrown Peppers

  • Roasted cauliflower and cherry tomato salad over spring greens
  • Black bean and sweet corn salad

Wednesday: Indian Spiced Quinoa Pilaf with Golden Onions, Chickpeas, and Figs

  • Shaved carrot, parsley and lemon salad
  • Braised purple cabbage

Thursday: Grilled Venison Tenderloin

  • Black rice pilaf with pearl onions and shiitake mushrooms
  • Braised homegrown collards

For more menu ideas, check out her archive on her website or visit her Facebook page.

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