Cristy Kisner, a chef and author from Peru, began her culinary journey inspired by her Peruvian heritage and her family's dietary needs. From an early age, she and her husband Sebastián faced various health issues with their daughters, including respiratory allergies, eczema, and even a rare autoimmune disease. This experience led Cristy to recognize the profound impact of food on our health and the possibility of enjoying both healthy and delicious meals, simultaneously. Sebastian, too, encountered health challenges, including a stress-induced heart attack, which taught Cristy not only about the mind-body connection, but also the close link between stress and our health.
“Eating healthily isn't just about adding lettuce to our diet. It's about adopting a lifestyle that enables us to live a fulfilling life,” explains Cristy.
With the holiday season just around the corner, Cristy's Kitchen cookbook goes beyond gluten-free and dairy-free recipes. It's a journey into a world of organic, nutritious, and delicious dishes. Cristy's cookbook serves diverse dietary needs by including vegan, vegetarian, paleo, and AIP recipes. It's also the perfect resource for anyone seeking to make a positive change in their life by adopting healthier eating habits.
While some of the ingredients may be new to readers, Cristy's Peruvian heritage is visibly reflected in her offerings. These ingredients are easy to find in the United States, offering both delicious flavors and health benefits. You can delve into more about them in her cookbook, which also brims with incredible stories.
"This is a cookbook, but it's also my journey as a mother trying to make my family healthier through food," says Cristy. "I hope you find happiness and joy in cooking, and that each recipe provides you with a complete experience, and maybe, a new passion in your life."
“Eating healthy and savoring delicious foods during the holidays is possible,” says Cristy. “Cooking from scratch by selecting real and organic foods can be a simple and enjoyable family activity. We can create beautiful memories and traditions around food. After all, the holidays are about celebrating togetherness and love as a family.”
Cristy's mission, through her cookbook, Roswell-based café-bakery, and the products she ships nationwide, is to unite families around the table, regardless of their dietary restrictions, allergies, or preferred meal plans, and serve healthy, comforting, and incredibly tasty dishes.
Kalamata Olive and Raisin Rice Pilaf with Toasted Pecans
Rice with olives is a classic for Peruvian Christmas, and each family has their own version using the famous Peruvian botija olives (which you can find on Amazon) or replacing them with kalamata olives. This is my version, and it is a tradition in my house to prepare it both at Christmas and for New Year's dinner. The combination of salty olives with the sweetness of raisins and the incredible toasted flavor of crunchy pecans makes a simple rice dish worthy of any celebration.
Ingredients:
2 lb Thai jasmine rice
1/4 cup extra virgin olive oil
1 red onion, chopped
1 tbsp minced garlic
12 oz botija (or Kalamata) olives
1/2 cup raisins
4 cups of water
Salt to taste
1 cup of pecans
Directions:
Start by reserving 3.5 ounces of olives. Finely chop the remaining olives and set them aside.
Blend the 3.5 ounces of olives with the water.
In a heavy-bottomed pot set over high heat, add the olive oil. Once it's hot, add the chopped red onion and cook until it turns translucent. Next, add the minced garlic and cook until it becomes golden brown.
Stir in the rice, making sure it's thoroughly coated with the aromatic flavors. Add the chopped olives and give it another stir.
Pour in the olive water blend and season with salt. Keep the heat on high until it reaches a boil. Once it boils, reduce the heat to a minimum, cover the pot, and let it cook.
Allow it to cook for precisely 15 minutes, then turn off the stove. Avoid lifting the lid of the pot, as the trapped steam will continue to cook the rice to perfection. Refrigerate the rice for 24 hours before serving to transform it into resistant starch.
Preheat the oven to 350°F and bake the pecans for 7 to 10 minutes.
Serve the rice with the toasted and chopped pecans on top.