Friday, April 20, 2012

First things first...

My first attempt at blogging comes after years of experimenting in the kitchen, and years of nagging by my friends, family and co-workers.  "When are you starting a recipe book?", "you should do a recipe blog", "recipe please!".  SO, in an effort to share my passion with all of you, and in turn make my recipes more readily available to you, The Kosick Kitchen blog has been born! 

For those of you who don't know, I have been practicing nutrition at Pura Vida in Cherry Creek for the past 3 years, and have what I would call an over abundance of food knowledge, which is sometimes somewhat detrimental to my ease in life.  I have tested positive for every major food allergy you can think of (gluten, egg, dairy, soy, tapioca, amaranth, quinoa, chocolate), not to mention the foods I choose to avoid for personal preference and health (coffee, sugar, anything packaged or artificial, any oil that's not coconut or olive, and now that I'm pregnant...alcohol!)    This is not to say that I am always perfect, as that is impossible!  But I'm pretty damn close :) 

The recipes posted here will for the most part be completely hypo-allergenic, which makes it easy for all you "clean" eaters to follow without having to worry about anything suspicious being in the food!  I will on occasion use cheese, butter, or tapioca in my recipes as the alternative are sometimes worse than the real food.  But all in all I hope you enjoy, and I hope I can keep on top of it!
**Organic whenever possible!

The recipe that started it all:
The "Almost Raw" Lime & Coconut Veggie Crunch Salad

1/2 bulb fennel, chopped
3 celery stalks, chopped
1 daikon radish, peeled and chopped
1 cucumber, chopped
1 bunch broccolini, chopped
1 red pepper, chopped
3 sprigs green onion
1/4 c shredded coconut
1 fresh squeezed lime
1/2 tsp ea: cumin, onion powder
2 tbsp apple cider vinegar
3 tbsp extra virgin olive oil
1 tbsp raw agave (or raw honey)
Salt & pepper to taste

This is a lot of chopping but really pretty simple.  I chose to saute my fennel and celery for a few minutes just to break it down a bit, but you don't have to.  I chopped everything, threw it in a bowl, mixed in the spices and dressing ingredients and mixed well!  Voila! 

Eating it along side your protein at lunch, as a morning snack, or I like to add it to a organic sprouted corn tortilla with smashed up beans (been a pregnant thing, but it's super good).



  1. Great start, love the recipes and especially the discussions on nutrition.

  2. This is delicious!