Guest Post: Roasted Butternut Squash Coconut Curry Soup

Hello Friends! Nutty Kitchen is happy to share a fantastic recipe from our friend and doctor, Dr. Steven Sorr from Source of Health Natural Medical Center. This is not just a super tasty soup recipe, but also an opportunity to take a moment to look at his website and learn more about natural medical options, which as you all know we truly endorse. Thank you Steven for this wonderful and simple dish!  Ingredients: 1 Medium-sized Butternut Squash 2 – 3 cups of Brussels Sprouts, halved 2 cups of chopped mushrooms 1 – 3  tbsps Coconut oil 1 Medium Onion, diced … Continue reading Guest Post: Roasted Butternut Squash Coconut Curry Soup

Wild Black Rice Burger Patties with Dover Sole

It’s been a little while since we posted last, so very much has happened – the most important and sad is that we have lost our boy Tiger, who you see on our last post. We have not had the heart or mindset until now to think of other things. We will miss him forever! … ***** Thank you all for you patience in waiting for this post and thank you for your continued support and love. Today we would like to feature a new spin on how you serve a burger, your style and burger patty of choice. This … Continue reading Wild Black Rice Burger Patties with Dover Sole

Mixed Ceviche (without Onions)

We love ceviche just about every way. This past spring we enjoyed some variations with juices and coconut milk  in Bogotá, Colombia. In my opinion, Colombia has some of the tastiest ceviche. Ours today has three different seafood in it, for taste and texture. We chose to leave the onions out of this dish this time, and we did not miss them, actually. It is very important to get enough lime juice and the proper balance of spices. I am not a big fan of adding spices in which the dish is marinating, rather we prefer to sprinkle cayenne and … Continue reading Mixed Ceviche (without Onions)

Strawberries with Goat cheese wrapped in Pancetta

What a lovely dish this is. I like to serve this as an appetizer with some crisp perfectly chilled white wine. You can prep this ahead of time and then roast/saute them in a hot pan. The Pancetta will provide you with just enough fat to get these guys perfectly browned each side. This is so easy to make and it will make your dinner guests and friends smile! Here’s what you will need. 1/4 lb of Pancetta A bowl of large strawberries, the kind you’s buy for making chocolate covered ones 1/2 small wedge of goat cheese toothpicks Cut … Continue reading Strawberries with Goat cheese wrapped in Pancetta

Crab Cakes

We can never eat crab cakes because of the breading, but I love them. We haven’t eaten one in years, but recently, amazing Chef, Abbie accommodated me by making me gluten-free crab cakes. Thank you Chef Abbie! She has a wonderful restaurant in tucked away, but worthwhile to visit Cottonwood, AZ. We took a quick drive up to see our family that was visiting the Grand Canyon, and on the way down we met for a most wonderful day ending at Abbie’s. Our cousin, Rick Schwartz radio personality, treated us that night – thank you so much and it was … Continue reading Crab Cakes