Tangy Goat Cheese Dressing

October 1, 2014

4 ounces goat cheese 1 garlic clove 2 tablespoons chopped herbs (dill, oregano, basil or parsley) 3 tablespoons fresh lemon juice Salt and pepper to taste ¼ cup water, as needed Combine all ingredients and blend in a food processor, adding water as needed for desired consistency. This dressing is great over sea food, salads, as a dip for raw veggies, etc.  

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Posted in Recipes by Mari Pizarro
September 24, 2014

This is a great alternative to traditional egg-based mayonnaise. 1 avocado, pitted, peeled and coarsely chopped 1-tablespoon Dijon mustard 3-tablespoons extra virgin olive oil 1 garlic clove 2-tablespoons fresh lemon juice Salt and pepper to taste Optional: Fresh Jalapeño Combine all the ingredients and blend to desired consistency. Enjoy!  

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Posted in Recipes by Mari Pizarro
September 17, 2014
Traditional pesto tends to be too heavy and too oily for my taste. This is a lighter version that’s amazingly rich even without the pine nuts. The addition of zucchini, substituting cow’s pecorino for soft goat cheese (or raw sheep pecorino) and using a little less olive oil creates a wonderful rustic mouth full.1 medium zucchini, roughly chopped
  • Handful of fresh basil leaves
  • 2-3 garlic cloves Up to ¼ cup extra-virgin olive oil
  • ½ cup of cheese of choice (creamy goat or freshly grated raw sheep pecorino)
  • Salt and Pepper to taste

  Process the zucchini, basil, and garlic in a food processor (or blender) and pulse until slightly coarse, drizzling olive oil as needed to blend. Add the cheese and puree for 1 min until incorporated and season with salt and pepper as needed.I LOVE this over my zucchini pasta with cherry tomatoes.

Posted in Recipes by Mari Pizarro
September 10, 2014

Turn this classic recipe into a healthier option using Goat Yogurt , which is easier to digest and lighter than cows milk yogurts. 1-cup plain goat yogurt 1 medium seedless cucumber, shredded (you can use a cheese shredder for great results) 1-tablespoon fresh lemon juice ¼ cup of fresh dill (one tablespoon if dried) 1-tablespoon dehydrated onion Salt and Pepper to taste Combine all ingredients in a bowl and enjoy! I love to pour this sauce over salmon or other sea food items. Can also be used as a delicious salad dressing, just blend in a blender for a smoother result.  

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Posted in Recipes by Mari Pizarro
September 3, 2014

This is a very light and easy to digest dip/spread. Incorporating tahini and spices makes this dip/spread luscious and appetizing. 2 medium eggplant, cut in half length-wise 2 garlic cloves, minced 1⁄4 cup chopped parsley leaves 1-teaspoon cumin 2-tablespoons fresh lemon juice Salt and Pepper to taste 2-tablespoons chopped mint (optional) Broil the eggplants, (skin side up), under high heat until the skin is charred and the flesh feels soft (about 15 min). Scoop out the flesh from the skin. Combine all the ingredients and blend in a food processor until pureed. Garnish with mint if desired and serve. I love to serve it drizzled with olive oil, yum!!

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Posted in Recipes by Mari Pizarro
August 20, 2014

Basil Guacamole Guacamole makes a great spread for collard rolls, a dip for raw veggies, a dip for sprouted tortilla chips and a delicious dressing for salads. Here is a guacamole version with a basil twist. 2 avocados, pitted and peeled ¼ cup finely diced red bell pepper ¼ cup finely chopped mint leaves ¼ cup finely chopped basil 4 scallions, finely chopped (use sweet onions if scallions are not available) 1 knob ginger, peeled and minced 1-tablespoon fresh lime juice 1-tablespoon minced lemongrass (ok to buy dried) 2-tablespoons fresh lime juice 1-tablespoon soy sauce (Bragg’s brand) Optional: 1-tablespoon Chile paste (or hot sauce) Mash avocados with a fork until nearly smooth, and then stir in the rest of the ingredients. Enjoy! Guacamole

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Posted in Recipes by Mari Pizarro
August 13, 2014

Diet Friendly Recipe: Raw, vegan, dairy-free, gluten-free, soy-free, perfectly combined as light protein

Raw Taco Salad
Makes: About 2 Hearty servings Ingredients Walnut Taco “Meat”
• 1 cup of raw unsalted walnutsIMG_0928 (1)
• ½ packed cup sun-dried tomatoes, soaked a minimum of 2 hours or overnight in the refrigerator.
• 1 tsp cumin
• ½ tsp dried oregano
• ½ tsp dried cilantro
• ½ tsp garlic powder
• 1 tsp dehydrated onion
• 1 tsp smoked paprika
• ⅛-1/4 tsp salt (adjust to taste)
• Optional: pinch of chili powder or cayenne pepper. Add more spices for a stronger mix of flavors. Process all of the walnut taco meat ingredients in a food processor until well combined, but still chunky. Be careful not to over-process or it will get oily.
Cashew Sour Cream IMG_1026
• 1 cup raw unsalted cashews, soaked 1-2h up to overnight • ½ cup of water
• ¼ cup of lemo

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Posted in Recipes by Mari Pizarro
August 7, 2014

sangria3 One of my favorite clients has been insisting on having a modified sangria recipe. And although I initially resisted, after seeing his amazing progress (17 pounds lost in 6 weeks and tons of energy without coffee) I am caving in and sharing this with him and all of you. For two servings: 1 shot of Cognac
4oz of red wine
4oz unsweetened 100% cranberry juice (Available at Whole Foods)
¼ of a green apple, chopped
½ an orange, sliced with peel
½ lemon, sliced with peel
2 strawberries chopped
1 oz club soda
Stevia to taste The idea is to make small batches of this light summer drink and sip slowly. I like to use my shaker to impress my guests while I mix the cognac/wine/cranberry juice/stevia and then add the club soda and fruit plus plenty of crushed ice. But you can also stir all ingredients in a small pitcher if you so desire. Salud!

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Posted in Recipes by Mari Pizarro