Recipe Day No.2 ~ a day late – whoops!


Sorry for a day late on “Saturday Recipe Day”….like i’ve said before following a restricted kidney and liver diet is pretty strenuous and don’t think I don’t have cheat days.  It’s pretty difficult sometimes to not revert back to “comfort foods”.  But like most things, I’m learning to embrace the new normal in my life…I still haven’t come around to kale…it’s entire existence angers me most times lol, but here’s a my attempt to be a little more “hip” with food choices whilest keeping my liver and kidney’s happy.  Also my inner vegetarian has been making my taste buds a little biased this week…so this combination looked amazing for me to try today 🙂

Peach and Portobella Burgers with Roasted Beets with Pistachios, Herbs and Orange paired with a Shaved Jicama and Watermelon Salad

Grilled Portobello & Peach Burgers – Makes 6 burgers


6 portobello mushrooms
6 peaches
6 burger buns of your choice
5 small roman tomatoes, sliced
5 small spring onions, sliced (or whatever onion tickles your fancy…i’m a red onion girl)
fresh thyme (super easy to grow in your backyard)
olive oil
salt & pepper to taste, don’t go overboard

Marinade Ingredients

4 tbsp olive oil
2 fresh rosemary sprigs (again crazy easy to grow in your backyard)
1 tbsp fresh thyme
2 garlic cloves
2 lemon
salt & pepper, to taste

Guacamole Ingredients (if you really want to make it from scratch otherwise I’d recommend buying it or just using A sliced avacado instead…)

4 avocados
5 small Roma tomatoes
1 garlic clove
1/4 cup parsley
1/2 lemon
1 tbsp olive oil

Preparation: Clean the portobello mushrooms by carefully removing dirt from the caps with a kitchen towel or cloth; you can use a little water if needed. Pat dry. Cut the peaches in halves and remove the pits.

Making the marinade: Pour olive oil in a small bowl. Add one chopped rosemary sprig, chopped thyme, mashed garlic, freshly squeezed lemon juice and salt and pepper to taste. Stir around. Use the other rosemary sprig to brush the mushrooms and peaches with the marinade. When the grill is ready, grill the portobello and peaches for about 3 to 4 minutes on each side, while you use the rosemary stick to brush the marinade over them one more time.

Making the guacamole: Chop avocados, tomatoes and parsley roughly. Add them to a small bowl with mashed garlic. Squeeze lemon juice over it, and mash everything with a fork. It’s okay if it stays a little chunky.

Assembling the burger: Slice the buns in halves. Let them get some color on the grill. When done, place a big dollop of guacamole on the bottom bun, and add pea sprouts, tomatoes, spring onion, one portobello mushroom and two peach halves. Add the top of the bun, and insert a stick to hold it all together.

peach burger


Roasted Beets with Pistachios, herbs and orange

3 pounds medium beets, preferably a mix of colors
3-inch cinnamon stick, broken into 3 or 4 pieces
2 bay leaves (pro tip: always keep these in your kitchen…they go in everything and are amazing)
1 cup water
1 large shallot, minced
1/4 cup white wine vinegar
Finely grated zest of 1 orange
1/4 cup chopped tarragon (a very undervalued but yummy spice fyi)
1/4 cup chopped flat-leaf parsley (probably not necessary)
1/4 cup chopped chives
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup chopped unsalted roasted pistachios
1/4 cup celery leaves, for garnish (if you’re into that thing – I always prefer yummy food than pretty food)

Preheat the oven to 375°. Arrange the beets in a roasting pan and add the cinnamon, bay leaves and water. Cover tightly with foil and bake for 1 hour, until the beets are tender; transfer to a large rimmed baking sheet and let cool; discard the liquid and spices.

Meanwhile, in a bowl, mix the shallot, vinegar and a large pinch of salt. Let stand for 10 minutes. Stir in the orange zest, tarragon, parsley, chives and oil; season with salt.

Peel and trim the beets and slice them 1/4 inch thick. Arrange the beet slices in overlapping rows on a platter. Stir the herb dressing and spoon it over the beets. Scatter the pistachios and celery leaves on top and serve.


Shaved Jicama & Watermelon Salad

1 Jicama, peeled, cut into wedges, and thinly sliced on a mandolin
1/2 small watermelon cut into wedges, rind removed, and thinly sliced
A few glugs of olive oil (glug is a specic and scientific kitchen term)
Juice from 1 lime
1/4 ancho or chipotle powder
sea salt and fresh ground pepper to taste
basil leaves – again, super easy to grow in your backyard

Arrange watermelon and jicama in layers on a shallow platter, fanning and stacking segments as you go along. In a small bowl, whisk together the lime juice, olive oil, spice, and some of the salt and pepper. Taste and adjust as necessary. Scatter basil leaves over the salad.

jicama salad


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