Smoked, raw & toasted

Usually I have a title for my blog. I mean, I know what I am going to write about, what I want to share, what I have cooked, learned, enjoyed and all of this comes together as some sort of label or explanation or description, but this time it took me a moment or maybe I had a moment! It was probably due to the thought of posting a the photo of my dinner on Instagram and thinking of how to label it or describe it in few words. At the time smoked, raw & toasted didn’t come to mind, rather, the five ingredient dressing was giving me hashtag anxiety so to make it all a little easier (?) let me just blog it, (since its been awhile) …..this is a description of my dinner.

“Smoked”, a favorite, “Raw” a curiosity  and  “Toasted”, the perfect ending.


       I really like Whole Foods Smoked Chicken. I usually go to Whole Foods to do my grocery shopping every couple weeks. Sometimes I will even just go for lunch on a Saturday or just for an ingredient, but it seems that every time I go lately I pick up some of their Smoked Chicken.

Below is the 1/2 Smoked Chicken I bought today.




My salad, spinach and frisse’ leaves topped with a  super special dressing I have been so curious to try! I watched FullyRawKristina’s 9 year Birthday video and discovered her world. FullyRawKristina’s salad dressings sounded delicious, she describes them so well, she  got me curious and hungry enough to try them out!

link here;


I tried Kristina’s Peach, tomato, bell pepper, avocado & basil dressing.  I halved the recipe and it made 3/4 pint of dressing, enough for a few salads this week. This dressing would be a perfect sauce or cream for cold cuts, lettuce wraps etc. The others in her 5 FullyRaw Salad Dressings video sound delicious also!

Check them out;




Chickpeas!  You can find all sorts of recipes online on how to toast them.

I used a can of organic chickpeas, rinsed them well, let them dry in a colander while I prepared the dressing, lined a baking sheet with parchment paper and tossed the dry chickpeas on the lined baking sheet with a little evo and a mix of salt and spices I bought at a Midwestern Meats, a Butcher & Deli in Mesa, Arizona.

You can use whichever spices you have in your home and prefer to.


I baked them for  approximately 30 mins at 400*F, I took the pan out of the oven twice to roll the chickpeas around. They were the perfect topping to my dinner salad!



My dinner was smoked, raw, toasted & delicious 🙂



Buon Appetito!

Cranberry Pear Sauce

I found this recipe last year on “The Whole Life Nutrition Kitchen” blog and it was a hit! I loved the ingredients! Fresh cranberries, pears, coconut sugar and allspice this sauce is done cooking in 15 minutes. I made it a day ahead of time so it has time to cool and all the flavors set. Last year Jeff’s Mother liked it a lot and even asked for the recipe! That literally is what makes it “The Best Cranberry Sauce!” Right? Right!


Here is a great idea for leftover Sauce!

Cranberry Filled Gingerbread Muffins


E Voila’! Fresh Mayonaise

Ok, ok, so its Autumn and I am still enjoying my salads. I do live in Dallas and the weather here is beautiful right now. Its not cold at all and its not as hot as the summertime. The leaves have barely started changing color, so this gives me all the right to continue eating my salads! I whipped up a lighter version of mayonnaise, ha-ha! Only because I used a “light” EVO by Bertolli. Fresh mayonnaise/maionese is delicious, it has nothing to do with store bought …stuff, that’s a whole different thing.

Here’s my recipe;

  • 1 egg kept at room temp for a few hours. (yes, this is the trick, room temp)
  • a large slice or piece of lemon, about 1/4 of a lemon
  • 1 cup Light Bertolli’s Extra Virgin Light Olive Oil

*I used my food processor, its a smaller version. You can also use a hand held immersion mixer.

Put egg and squeeze the juice from the piece of lemon into the food processor. Turn the food processor on and add slowly but in a constant, thin stream, the light evo. Let process a minute or two until it thickens, e Voila!

*Store in fridge.

Sugo di Pomodoro/Tomato Sauce

Italian tomato sauce is something unique but so very simple. Every household in Italy has its own. How I make my tomato sauce really depends on what I am going to eat it with. On pasta, for example, which in my case is only non gluten, meaning made purely of Buckwheat in this plate. I do not consider non gluten pasta if not only made with pure food ingredients, I don’t love packaged foods, (see “What Judifood is all about…” if you haven’t already.)

In Italy Buckwheat pasta is wellknown as “Pizzocheri”, in the Northern Region of Lombardy


Sigh, Italy, the most beautiful place in the world, sigh…..
Ok, so my post is about Tomato sauce. Here is my recipe below, but like I said, you can change it to your liking. More onion, less onion, no celery, more garlic etc…

  • 1/2 onion
  • 1 lrg carrot
  • 1 stalk of celery
  • 2 cloves garlic
  • 3 lbs. tomatos (roma, vine)

Chop all but tomatos in a food processor or chop them finely with your cutting board and knife. Sautee’ in a couple tablespoons EVO, lightly salt and pepper. Dice the tomatoes and add them when your sautéed veggies are soft. Add herbs you like, sage, oregano, thyme, cayenne, salt and pepper to taste, let cook at medium heat, let boil but not fiercely until desired consistency. When off the heat add basil.

*If you don’t like the tomato skin in your sauce, you can peel them

Buon Appetito!!