Geetha's Kitchen

Winter has come and gone by in the blink of an eye and Spring is ready to spring! As the days stay brighter and longer, I am energized to really strengthen my resolutions for a new day and the year more than on New Years Day. I am also ready to do my 'spring' cleaning :-}. Just as we clean and air out our home and hearth - or really our closets, garages, or other spaces - our body, mind, and spirit need a little attention too. We absolutely deserve it!! Before you roll up your sleeves and get ready to toss out all unnecessary stuff packed into every available nook and cranny, here is a YOU LIST: You List 1. Smile at Self in mirror 2. Sit and breathe deeply for 5 minutes 3. Think 3 good thoughts about Self (at least 3) “You are you. Now, isn’t that pleasant?” – Dr. Seuss “Be yourself…everyone else is taken.” – Oscar Wilde Have a great day J According to Mayo Clinic health information that I read somewhere, it is good to take 'spring' cleanin...

The simple Beet Salad brightens up winter menus deliciously. It can be made with uncooked carrots and beets also. The crunchy, juicy, and sweet Asian pear or jicama (a Mexican root vegetable usually eaten raw) is great in this salad. Jicama (pronounced hee-ka-ma) tastes a bit like the Asian pear. 4 Servings Ingredients: 2 medium Beets 1 medium Carrot 1 small Onion Sea Salt to taste 1 Lime/Lemon Chopped fresh Cilantro for garnishing Diced peeled Jicama OR Asian Pear for garnishing Fresh Pomegranate arils for garnishing Method: Steam the beets and carrot lightly until barely tender but still retain their crunch; cool and cut into 1/2" cubes. Cut the onion into small cubes while the beets are cooling. Place them in a colander and pour a cup of boiling water over them; drain well and let cool. Place the onions in a bowl; sprinkle a pinch of salt over them and squeeze the lime/lemon juice. Let marinate for a few minutes. Stir in the c...

When my little one asked for a second bowl of this salad for a snack, I knew it was a keeper! The crunchy broccoli, toasted nuts, sweet-chewy sun-dried tomatoes, and creamy cheese combine to make a very flavorful and tasty salad. It is a great salad to make year around especially when other salad veggies may be scarce. It is a great vegan salad as well if you omit the cheese. 4 to 6 Servings Ingredients: 1 lb Broccoli 1/4 cup marinated Sun-dried tomatoes (2 to 4 pieces), drained 1 clove Garlic, minced finely 1 Tbsp + 1 tsp Extra Virgin Olive Oil 1 Tbsp Balsamic Vinegar 1 tsp of Lime juice Freshly ground Black Pepper salt to taste 2 Tbsp Pine nuts, Pecans, or Walnuts, toasted 2 oz. plain vegetarian Goat Cheese or Feta (Optional) Method: Toast the nuts by baking for about 7 or 8 minutes in a 350 degree F oven; cool. Wash and cut the broccoli into bite size pieces. Peel and use the stems also. Pour 1 teaspoon of the Olive Oil in a baking pan and toss the Broccoli with a pinch of salt....