About Me

I started this blog to keep track of my kitchen creations. I love cooking and eating. In 2008 I was diagnosed with RA. Food started becoming a huge problem. I needed to find a better way to eat the flavors I love. All the recipes I create are driven by my desire to eat good food that won't create extra pain and inflammation in my internal ecosystem. While the recipes are wholesome, the language is not. I swear. I use the word 'fuck'. A lot! I make no apologies for that. It's just a fair warning. I'm raw and real. Happy cooking! Even happier eating! Cheers! Angie

Sunday, July 29, 2012

Tomato Avocado Salad

I made this great salad today for dinner.  It was just enough for one.  Everything came from my garden except for the avocado.

1/2 Haas avocado diced
1 big handful of cherry tomatoes halved
1-2 cloves of garlic finely diced
12 fresh basil leaves finely chopped
The leaves of 5 stalks of fresh cilantro finely chopped
3 zucchini flowers chopped
3 tablespoons of extra-virgin olive oil
sea salt to taste

Put everything in a bowl and mix together.  Let stand at room temp for about 15 minutes before eating to let all the flavors mingle.  You can refrigerate this but it tastes best at room temp.

Check out this recipe and a ton of others on Allergy Free Alaska

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