http://www.melissas.com/Melissas-Magazine/2013/January/Guest-Chef/Ingredient-Challenge-Blackeyed-Peas-Plantain-Banana-Butternut-Squash-Mandarins.aspx
Here's the article as promised featuring Chef Brian as guest chef on Melissa's Magazine. The featured ingredients were: blackeyed peas, plantain, and squash.
May you be blessed in this New Year and beyond!
Wednesday, January 2, 2013
Tuesday, November 6, 2012
The Maui Vegetarian...Chopped!
Chef Brian and I decided to do our own, private and untelevised segment of Chopped. Well, let me back up a little bit...Chef Brian was recently asked to be a guest chef for Melissa's Produce Company. He was asked to use certain seasonal ingredients as the main attraction in order to create his own dish. I won't tell you what those secret ingredients are-you can guess for now. I will be posting the link to the Guest Chef article when it comes out next month.
So that brings us to the fun part. Because after all, I wanted to get involved too! So here I will feature my dish--Again, you'll have to wait to see Chef Brian's dish--and I have no doubt that you will love it, so just be patient and enjoy this one for now. Try out my recipe and see how you like it. Check out www.melissas.com to find the best produce. Enjoy!
Grilled Quinoa Steak with Tangerine Chile Lime Glaze
Blackeyed Pea, Plantain and Collard Ragout
Twice-Baked Butternut Squash and Okinawan Sweet Potato
Plantain Chips for garnish
4 Servings
Twice-Baked Butternut Squash and Okinawan Sweet Potato
1 medium Okinawan Sweet Potato
2 tsp. olive oil
1 tsp. sea salt
1 lb. Butternut Squash, cut in half and remove seeds and membrane
¼ tsp. ground nutmeg
1/8 tsp. sea salt
¼ tsp. garlic powder
¼ tsp. onion powder
2 tsp. olive oil
¾ tsp. fresh ginger, grated
Rinse sweet potato and butternut squash. Place on a baking sheet and bake at 425 degrees for 40-50 minutes or until pierced easily with a knife. Let cool; remove skins by peeling.
For the Okinawan sweet potato: mash the potato with the olive oil and salt using a mixer or by hand until well incorporated and smooth. Set aside.
For the Butternut Squash: mash the squash with remaining ingredients until well incorporated and smooth.
Using a piping bag with large star tip, spoon in both the sweet potato and squash side by side. Twist end and pipe onto baking sheet. Bake at 500 degrees for 5 minutes; until tips are browned. Remove and plate.
Quinoa Steaks
¾ cup quinoa
½ small onion, diced fine
1 tsp. sea salt
1 tsp. dulse flakes
1 ½ cups water
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and cover, allowing to simmer for 30 minutes until soft and fluffy and all liquid is absorbed.
Transfer to a food processor fitted with a S-blade. Process until smooth and mixture forms one mass. Allow to cool enough to handle. Divide into four pieces and form into patties ½” thick. Lightly coat with olive oil and grill until marks appear. Set aside.
Caramelized Tangerine Chile Lime Glaze
8 tangerines, juiced
2 limes, juiced
¼ cup agave nectar
1 tsp. pico de gallo seasoning
Place tangerine and lime juice in a small sauce pan. Bring to a low boil and allow to simmer until reduced to half. Continue to simmer until it caramelizes (when brown color appears). The consistency should be a thick syrup. Remove from heat and add the agave and pico de gallo seasoning. If flavor is not sweet enough, add more agave.
Black-eyed Pea, Plantain & Collard Ragout
3 Tbsp. macadamia nut oil, divided
1 clove garlic, minced
2 shallots, diced
1 green plantain, diced ¼”
1 cup cooked black-eyed peas
1 collard leaf, chopped
½ tsp. marjoram
1 cup vegetable stock
½-1 tsp. salt
Heat half of the oil in a sauté pan. Add the plantain and brown. Remove to a dish and set aside.
Heat the remaining oil in the same sauté pan and add the garlic and shallots. Stir frequently until softened. Add back in the plantain. Then add the black-eyed peas, marjoram, and vegetable stock. Stir to combine and reduce heat to a gentle simmer. Add salt to taste. Simmer until liquid is nearly absorbed and plantain is cooked through.
Plantain Chips for garnish
Slice plantain on the bias thin. Fry in hot oil until browned, both sides. Remove and salt.
So that brings us to the fun part. Because after all, I wanted to get involved too! So here I will feature my dish--Again, you'll have to wait to see Chef Brian's dish--and I have no doubt that you will love it, so just be patient and enjoy this one for now. Try out my recipe and see how you like it. Check out www.melissas.com to find the best produce. Enjoy!
Grilled Quinoa Steak with Tangerine Chile Lime Glaze
Blackeyed Pea, Plantain and Collard Ragout
Twice-Baked Butternut Squash and Okinawan Sweet Potato
Plantain Chips for garnish
4 Servings
Twice-Baked Butternut Squash and Okinawan Sweet Potato
1 medium Okinawan Sweet Potato
2 tsp. olive oil
1 tsp. sea salt
1 lb. Butternut Squash, cut in half and remove seeds and membrane
¼ tsp. ground nutmeg
1/8 tsp. sea salt
¼ tsp. garlic powder
¼ tsp. onion powder
2 tsp. olive oil
¾ tsp. fresh ginger, grated
Rinse sweet potato and butternut squash. Place on a baking sheet and bake at 425 degrees for 40-50 minutes or until pierced easily with a knife. Let cool; remove skins by peeling.
For the Okinawan sweet potato: mash the potato with the olive oil and salt using a mixer or by hand until well incorporated and smooth. Set aside.
For the Butternut Squash: mash the squash with remaining ingredients until well incorporated and smooth.
Using a piping bag with large star tip, spoon in both the sweet potato and squash side by side. Twist end and pipe onto baking sheet. Bake at 500 degrees for 5 minutes; until tips are browned. Remove and plate.
Quinoa Steaks
¾ cup quinoa
½ small onion, diced fine
1 tsp. sea salt
1 tsp. dulse flakes
1 ½ cups water
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and cover, allowing to simmer for 30 minutes until soft and fluffy and all liquid is absorbed.
Transfer to a food processor fitted with a S-blade. Process until smooth and mixture forms one mass. Allow to cool enough to handle. Divide into four pieces and form into patties ½” thick. Lightly coat with olive oil and grill until marks appear. Set aside.
Caramelized Tangerine Chile Lime Glaze
8 tangerines, juiced
2 limes, juiced
¼ cup agave nectar
1 tsp. pico de gallo seasoning
Place tangerine and lime juice in a small sauce pan. Bring to a low boil and allow to simmer until reduced to half. Continue to simmer until it caramelizes (when brown color appears). The consistency should be a thick syrup. Remove from heat and add the agave and pico de gallo seasoning. If flavor is not sweet enough, add more agave.
Black-eyed Pea, Plantain & Collard Ragout
3 Tbsp. macadamia nut oil, divided
1 clove garlic, minced
2 shallots, diced
1 green plantain, diced ¼”
1 cup cooked black-eyed peas
1 collard leaf, chopped
½ tsp. marjoram
1 cup vegetable stock
½-1 tsp. salt
Heat half of the oil in a sauté pan. Add the plantain and brown. Remove to a dish and set aside.
Heat the remaining oil in the same sauté pan and add the garlic and shallots. Stir frequently until softened. Add back in the plantain. Then add the black-eyed peas, marjoram, and vegetable stock. Stir to combine and reduce heat to a gentle simmer. Add salt to taste. Simmer until liquid is nearly absorbed and plantain is cooked through.
Plantain Chips for garnish
Slice plantain on the bias thin. Fry in hot oil until browned, both sides. Remove and salt.
Tuesday, March 27, 2012
What To Do When You're On A Cleanse
I'm on day three of a ten-day detoxification cleanse. This cleanse involves fasting for as many days as possible, and eating raw, live foods if you can't fast the entire time. It also involves taking a series of fresh fruit and vegetable juices, herb drinks, herb tinctures, poultice drinks, and a few other concoctions to facilitate the cleansing process along with treatments such as coffee enemas, salt scrubs, hyperthermic baths and such. Well, feeling pretty good so far. I stay on a schedule to make sure I get all the drinks in, it's a pretty busy day for me when I'm doing this cleanse each season.
I still have to cook meals for my family. The first couple of days are a little hard getting into the routine with my schedule and still having to take care of my family's needs, and the natural inclination is to want to EAT!. But I can't help it, when I'm on a fast, that's when I tend to go ballistic in the kitchen and cook up a storm. I try hard to make sure my little one is happy, but she has discriminating tastes and is most happy when I am cooking up gourmet meals for her.
This morning, I made her gluten free, vegan crepes with apple compote and drizzled with cinnamon maple cream. She was quite happy. For lunch, she is now dining on ravioli(see photo). The filling is sauteed onion, garlic, spinach and mushrooms; then pulsed in a food processor. I made a simple pasta dough using brown rice flour, white rice flour, potato starch, and arrowroot flour, salt, olive oil, and water. She enjoyed helping me to make the ravioli.
Spinach and Mushroom Duxelle Ravioli with Homemade Marinara, Balsamic-Glazed Sauteed Kale and Swiss Chard with Fried Garlic pieces and garnished with fresh parsley
Well, hope that you are planning on doing your cleanse soon, and that you will find that whatever you set your mind to, it CAN be accomplished. Sometimes our most mundane and day-to-day tasks are the ones that get in the way of really taking care of ourselves and our families. Be in good health!
I still have to cook meals for my family. The first couple of days are a little hard getting into the routine with my schedule and still having to take care of my family's needs, and the natural inclination is to want to EAT!. But I can't help it, when I'm on a fast, that's when I tend to go ballistic in the kitchen and cook up a storm. I try hard to make sure my little one is happy, but she has discriminating tastes and is most happy when I am cooking up gourmet meals for her.
This morning, I made her gluten free, vegan crepes with apple compote and drizzled with cinnamon maple cream. She was quite happy. For lunch, she is now dining on ravioli(see photo). The filling is sauteed onion, garlic, spinach and mushrooms; then pulsed in a food processor. I made a simple pasta dough using brown rice flour, white rice flour, potato starch, and arrowroot flour, salt, olive oil, and water. She enjoyed helping me to make the ravioli.
Spinach and Mushroom Duxelle Ravioli with Homemade Marinara, Balsamic-Glazed Sauteed Kale and Swiss Chard with Fried Garlic pieces and garnished with fresh parsley
Well, hope that you are planning on doing your cleanse soon, and that you will find that whatever you set your mind to, it CAN be accomplished. Sometimes our most mundane and day-to-day tasks are the ones that get in the way of really taking care of ourselves and our families. Be in good health!
Sunday, March 25, 2012
Modern Manna Health Crusade 2012
Get ready! The Modern Manna Health Crusade 2012 is coming up June 15-17. It will be a weekend packed with good information you can use to empower yourself with knowledge and create phenomenal health in your life.
Visit: www.modernmanna.org for more information.
Camping is free. No admission charge. Located at the Lodi Grape Festival grounds.
Vegan meals provided by The Maui Vegetarian (us!) at $7 for a meal. This year we'll also provide a limited number of LIVE meals at $10 per plate.
This event is one you won't want to miss, so mark your calendar.
Visit: www.modernmanna.org for more information.
Visit: www.modernmanna.org for more information.
Camping is free. No admission charge. Located at the Lodi Grape Festival grounds.
Vegan meals provided by The Maui Vegetarian (us!) at $7 for a meal. This year we'll also provide a limited number of LIVE meals at $10 per plate.
This event is one you won't want to miss, so mark your calendar.
Visit: www.modernmanna.org for more information.
Thursday, June 30, 2011
Monday, June 27, 2011
This Soap I Like
Just wanted to let you readers know about a very basic and essential product that every body needs...TrueBody produces two no-nonsense soaps. One is a body soap that has just five ingredients! The other is a facial soap, super gentle and mild with a few more added natural emmoliants for extra skin softening. Found out about this soap when we attended the last Natural Products Expo in Los Angeles, the largest trade show event featuring thousands of familiar and the latest, new products for everything in the natural products industry. We grabbed a few samples of this fabulous soap and now that we're down to the last bar, I have to track down where to get some more. And yes, it's great for the whole family. Anyway, check it out for yourself at www.truebodyproducts.com. I'm requesting it at our local store.
The skin is the largest organ of our bodies. Not only does it serve to protect us against environmental elements and excretes toxins through the fine pores for elimination, but it also can absorb things. Be careful about what you use on your skin. Those lotions, perfumes, deodorants, cosmetics and such, may have ingredients that could do you more harm than good. (Remember, simple is better in this case as well). Beware of chemical ingredients and products that can plug up the pores of your skin and build up toxins in your blood and organs. Also, keep the pores open and clean by using good cleansers such as the soap I have recommended above. I'm not paid or compensated in any way to endorse any products (except our cookbooks!). Instead, I find it important to help YOU be aware of things that could interfere with your good health.
Beloved I wish that thou mayest prosper and be in good health, even as thy soul prospereth. III John 2
HEALTH TIP OF THE WEEK
You can make a powerful natural antibiotic called Russian Penicillin using the following recipe. Put a 1/2 gallon of water in pot, add 1 grapefruit, peeled (use a potato peeler) exposing white skin that is high in bioflavonoids. Slice the grapefruit like you would a pie. Add 1 full bulb of garlic. Smash the cloves with the side of lg. knife. You don't have to peel the garlic, just smash each clove. Add garlic to pot & bring to boil, cover, & simmer for 20 minutes. Strain and drink 6 oz. 3 X day. A strong natural antibiotic that can kill about anything but the good bacteria.
Courtesy Modern Manna. See Elijah Prophecy #108 e-newsletter at www.modernmanna.org
Courtesy Modern Manna. See Elijah Prophecy #108 e-newsletter at www.modernmanna.org
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