Tag: rebecca katz

Melt-in-Your-Mouth, Pan-Seared Curried Scallops {Paleo}

My dad is allergic to seafood, so we never had it in the house or ate it much when I was growing up.

Since I was¬†born and raised in Baltimore, a city¬†known for its steamed crabs and crabcakes,¬†the fact that I didn’t like or eat seafood of any kind was a little strange.¬†

It wasn’t until my freshman year of college that I tried fish for the first time.

Spending a semester abroad in Spain as a junior was what really opened me up to trying and (much to my surprise) LIKING so many different kinds of food, especially seafood. I’ve enjoyed it ever since!


Enjoying one of many meals in Granada, Spain in 2004!

Wild caught salmon and sea scallops are my absolute favorites.

There’s something about a perfectly cooked, silky scallop melting in your mouth that is unlike any other food experience.

I’ve become a big fan of¬†culinary translator and food-as-medicine guru, Rebecca Katz, lately and have been trying lots of her recipes. I admire and appreciate all¬†of the work she’s been doing to “spread the YUM” and bring excitement, flavor and nourishment to the plate.¬†

When I saw that one of her recipes included my #1 flavor blend (curry powder) and my favorite seafood (scallops) and I saw how simple the ingredient list was, I knew we had to try it!

We had it for dinner a few weeks ago and l-o-v-e-d it ūüôā

(Oh, and we enjoyed it SO much that I forgot to take a picture, so don’t mind the pic below of another sea scallop dish we’ve made! I’ll update the image¬†the next time we make it.)


Servings: 4

12 dry-packed sea scallops
Sea salt
1 teaspoon curry powder
2 tablespoons extra-virgin olive oil, ghee or coconut oil
2 teaspoons grated fresh ginger
1 cup coconut milk
1 tablespoon freshly squeezed lime juice
1 teaspoon snipped fresh chives, or 1 minced scallion, for garnish

*Click here for the full recipe and directions from the cancer-fighting kitchen expert, Rebecca Katz!*

Two Soups for You! {Moroccan Chickpea & Curried Butternut}

It’s the perfect time of year for a nice big bowl of soup. As the weather cools, my body starts to crave foods like that, so I give it what it wants!

Soup is the ultimate savory comfort food for fall. Remember back to when you were a kid and your parents gave you a bowl of chicken noodle soup when we were sick? How about a dippable bowl of creamy tomato soup for your crunchy, buttery grilled cheese sandwich?

Foods like these are comfort foods because they give emotional comfort to us when we eat them.

Today I’m going to share recipes for two soups we recently tried from culinary translator and food as medicine guru, Rebecca Katz.

I recently wrote a post about her cancer-fighting, brain-boosting, longevity-promoting cookbooks and her famous Magic Mineral Broth. If you missed it, check out that post here. You’ll use the mineral broth in both of these soups, which is why we made it in the first place!


I love the rich flavors of¬†today’s¬†soups, especially the Moroccan Chickpea and Vegetable Soup. When I lived in Spain in college, I was in the southern town of Granada, so I was just a couple hours north of Morocco.

It was at that time that I first started to get comfortable trying new foods and experimenting with what I put on my plate. It also served as my introduction to Moroccan food.

I can’t say that I was always excited to be more adventurous with food, but the payoff has been incredible! I now enjoy so many different types of food and ethnic cuisines I would have not even thought to try¬†before that experience.

The second soup uses my favorite fall squash Рbutternut Рand incorporates healing spices like turmeric, ginger, and cumin along with a rich, creamy can of coconut milk.

Butternut Squash Closeup

I found it to be a little thinner than I prefer, but you can always use less broth to start and then add more to thin it out.

If you’re looking for some immune-boosting, heart-warming, soul food for this weekend or upcoming week, try one of these two soups! They are delicious and packed with flavor.

Get the recipe for the Moroccan Chickpea and Vegetable Soup.

Moroccan Chickpea

And the recipe for the Curried Butternut Squash Soup.

BSquash Soup

Immune-Boosting Magic Mineral Broth

On one of my morning walks, I was¬†listening to an interview that Evelyne Lambrecht of Elevate Your Energy¬†did with¬†“Author, Educator, and Culinary Translator,” Rebecca Katz.

The topic¬†was Eat Well for a Healthy Mind and Longer Life,¬†and Rebecca’s playful, positive approach and style intrigued me.

I love finding other people in this field who are out to make the world a better place through food, health and healing and who do it in a positive, build-you-up way. It’s what I aim to do as well!

Rebecca says this about her work:

I teach people how to connect the dots between foodbig flavor…& vibrant health!

She¬†invented the term ‚ÄúCulinary Translator‚ÄĚ to describe what she does, which is essentially translating nutritional science to the plate. She¬†got to this place in life after a stressed-out career in the business world led her¬†to seek a more nourishing life.

She’s an expert on eating for health and healing, especially for when it comes to boosting immunity, protecting the body and brain from¬†chronic conditions (especially cancer), and living longer.

You can find her cookbooks here on Amazon.

Katz Books

We’ve made some of her recipes over the past few weeks and have not been disappointed!

The base of many of her soup recipes starts with her Magic Mineral Broth. Here’s what she has to say about this nourishing, immune-boosting staple:

This rejuvenating liquid, chock-full of magnesium, potassium, and sodium, allows the body to refresh and restore itself. I think of it as a tonic, designed to keep you in tip-top shape.

I’ve made my own vegetable broth before using scraps from things like celery, carrots, onions, scallions and other veggies (find that recipe here), but I wanted to give this one a try.

It’s loaded with¬†healing, nutrient-dense, mineral-rich ingredients¬†like garlic, celery, leeks, onions, sweet potatoes, and kombu (a seaweed that has been a pantry staple of ours for years!).

MMB Ingredients

You can sip this broth on its own, especially when you are feeling a bit run down and want a mineral boost, and you can also use it as the base for any soup recipe that calls for vegetable broth.

We used this broth to make a few of her soups, and I will post about them this weekend, so you can have some new ideas for soups to try this fall and winter.

Click the picture below or click here to get the full recipe for Rebecca’s amazing broth!


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