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Borscht Gazpacho Summer Soup

Borscht is an Eastern European, mainly Russian and Ukrainian hot beet soup. It is a classic recipe that is greatly associated with the cuisine. If you know me and my philosophy I want to educate everyone on not following the fad food trends and go back to cuisines and gastronomy. Cultural recipes are rich in nutrients and we have gotten away from that manner of eating and into this "healthly" food craze.

I am going to speak very frankly... This health trend doesn't work! Look at this recipe for example, its a soup made out of beets. A classic cultural recipe, deeply rooted in the gastronomy of many Eastern European countries. Why? Because it was a vegetable they could grow year round, they keep for very long (which in those countries most of the months of the year are snow filled months), and they are extremely nutrient rich. The deep red color of beets (there are other varieties as well), are rich in antioxidants. These antioxidants are like miracle workers in the body. Really they are! When this recipe was established as part of the gastronomy they weren't asking if it was healthy or not, they just knew.

Now we go to the store and purchase beet juice, because it is deemed "healthy". There is no need for that. We don't need to label a health food. If we cook and eat foods like this then there is not questioning, labeling, and categorizing. Yes there are some benefits to juices, but it is missing key nutrients like fiber and fat. These culturally derived recipes that I preach about are complete and balanced. They have been tested through centuries by the people of that culture. They know that it is balanced and healthy. We are trying to create in todays health craze world, which our nations health is actually declining so needless to say foods they are trying to preach as healthy clearly are not, new products and getting away from what is really healthy. 

What I am trying to say is, next time you think about giving into the health fad think twice. You can probably make a delicious and nutritious meal instead! 


Yields 2 servings 


2 - 3 large beets - roasted

1 cup chicken or vegetable stock

1 orange 


Sour Cream (Whole Milk) - Horizons 

2 tablespoons Extra virgin olive oil

Salt + Pepper


1. Roast beets in the oven at 375-400 degrees. This takes between 40-60 minutes, depending on the size of the beets. You are looking for them to be slightly tender. Once cooked, remove them and let them cool for about 10 minutes.

2. I recommend putting on disposable gloves because beets will stain your hands. If not they will be stained for about a day. Cut the 2 ends off and gently peel the skin off. Dice and either refrigerate if you aren't going to prepare the dish now. If not place in a food processor or blender. 

3. Add 1/2 of the orange's juice and the other half's pulp. Add the olive oil, a few pinches of salt and pepper, and 1/2 the stock. Blend. Add more stock if necessary. 

3. Taste and adjust seasoning. Blend until smooth. 

4. Place a large bowl under a fine strainer or sieve, pour the borscht through the strainer. Pour the borscht into the strainer and press the juice out. Add back about 1/2 cup of the pulp to the juice to put back some fiber. 

5. Serve and garnish with some dill. I recommend toasting the dill slightly on a hot pan on the stove top. Be careful because it can burn. Add a dollop or 2 of sour cream and serve chilled. 

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