Living Lite

Fresh Salsa with Watermelon

September 4, 2017

Katherine’s Spicy Fresh Salsa with Watermelon
excerpted from “Diet Simple Farm to Table Recipes: 50 New Reasons to Cook in Season!" ($4.95)

Featuring the best fruit of the season, this recipe contains all the flavors: sweet, savory, spicy, and salty.  I usually use vine-ripe tomatoes for my fresh salsa, excerpted from my book, Diet Simple. But watermelon is a surprising and exotically delicious substitute for all the tomatoes, or just half of them - as in this version. Serve this salsa with grilled salmon, chicken or beef... even tortilla chips... whatever you may traditionally use salsa with.

22 servings


1 lb vine-ripe, fresh tomatoes, coarsely chopped (start with about 1-1/2 lbs)

1 lb chopped watermelon, seeds removed

1 large candy onion, peeled and chopped (about ½ pound)

3 – 4 jalapeno peppers (1 – 2 ounces), to taste

¼ cup chopped fresh cilantro

½ tsp salt, or to taste
freshly ground pepper, to taste

3 – 4 Tbsp fresh lime juice (1 – 2 limes), optional, or vinegar if you wish for the salsa to last longer in your refrigerator

Add the onion to the tomatoes and watermelon. Finely chop 2 of the jalapeno peppers to start with. Taste. If you desire more heat, add 1 – 2 more jalapenos. Mix in the cilantro. Add the salt and pepper, depending on your taste. Mix in the lime juice, if you wish.

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How to Pick The Best Cantaloupe & Delight Your Friends

August 27, 2017

Unripe Flavorburst Cantaloupe - Let Ripen on the Windowsill (Photo by: Katherine Tallmadge) Unripe Flavorburst Cantaloupe - Let Ripen on the Windowsill

I'm not exaggerating! I think I've become the most popular person in the area and I credit it to a new variety of cantaloupe called Flavorburst. I buy them at the Dupont Circle Farmers Market on Sundays from Spring Valley Orchard and Farm in West Virginia. Perfectly sweet, juicy, and velvety in texture. Because of their thin skin, they pack more meat than a huge cantaloupe, and are only $2 each. I've shared them with neighbors, friends, colleagues, clients, and community organizations.

Ripe Flavorburst Cantaloupe - Eat Now or Keep in the Frig (Photo by: Katherine Tallmadge) Ripe Flavorburst Cantaloupe - Eat Now or Keep in the Frig

In fact, I get so many orders for them, I had to buy 20 last week (no one wants to get up early enough on a Sunday morning!). There are still six left on my windowsill from a week ago because I've perfected how to choose enough to last almost two weeks: ripe, medium ripe and unripe. This is how: An unripe Flavorburst Cantaloupe has a small, green circle at the top. Keep these on your windowsill or kitchen counter until ripe.

Flavorburst Cantaloupe from Spring Valley Orchard and Farm in West Virginia (Photo by: Elena Lipson) Flavorburst Cantaloupe from Spring Valley Orchard and Farm in West Virginia

A ripe cantaloupe, on the other hand, develops a larger, yellower circle, with tiny cracks, and smells cantaloupe-y. Slice it, serve and share it immediately, or place it in an airtight baggie in the refrigerator for a couple of days.


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True Food: A Truly Delicious Experience for Foodies

August 21, 2017

I encourage my clients to explore new and delicous ways of enjoying food. In fact, in my weight loss or lifestyle transformation programs, all favorite food is included. Why? Because "taste" will always be the primary reason we humans are willing to eat something. Good tasting food kept us alive during evolution. Anything that tasted bad might have killed us! We still have that instinct today.

So, if a "diet" or "healthy" dish you're eating isn't delicious, or it's something with which you're getting bored, you won't stick with your healthy lifestyle. Eating food that you love is the only sustainable way to live.

This brings me to my client, Noah Arber's, story, as she told it to me ...

Shittake Lettuce Wraps (Photo by: Noah Arber) Shittake Lettuce Wraps

"Katherine! I had an incredible dining experience at True Food Kitchen in downtown Bethesda that I think your other clients might want to know about. I believe this restaurant is unique, from the food they serve, to the modern and trendy decor. They not only serve delicious and appealing food, but every item on their menu is made using colorful, fresh, and healthy ingredients. It was so enjoyable, I went back the next day. Not only was there a delicious variety to choose from, but I felt good after my meal, knowing I had put fresh, non-fatty or processed ingredients into my body. Even after trying their fruity sangria and their flourless chocolate cake, I was still down half a pound the next morning! 

The first time there, my friend and I started our meal with the "Torched Avocado," with cucumber noodles, mushrooms, snap peas, radishes, sesame, and turmeric ponzu. Next was the "Shiitake Lettuce Cups," with tofu, jicama, sambal, thai basil, and cachew. These dishes were beautifully presented and bursting with flavors I had never tasted before - not to mention I was eating fresh, healthy ingredients.

For our entrees, we enjoyed "The Ancient Grains Bowl" with miso glazed sweet potato, turmeric, charred onion, snow peas, grilled portobello, avocado and hemp seeds. The following day, we tried the "Spaghetti Squash Casserole," with caramerlized onion and fresh mozzarella, and the "T.L.T. Sandwich," on multigrain toast with smoked tempeh, butter lettuce, tomato, avocado, and vegan mayonnaise. Our side was "Roasted Sweet Potato and Kale Salad."

Needless to say, I enjoyed all the foods I tried. They were some of the most delectable dishes I've experienced in the D.C. food scene. I ordered their True Food cookbook, so I can make the recipes at home. I would definitely recommend you tell your friends, family, and especially your clients about it. It was truly a healthy, and most importantly, a deliciously indulgant experience. Who says you can't eat healthfully and enjoy yourself too?"

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