Saturday, April 19, 2014

Easter Dinner - 2014

On the Menu

 Spring Greens with Pears & Walnuts
8 Servings

6 cups mixed salad greens
2 red pears, cored & thinly sliced
1 cup walnut halves
For the Dressing:
½ cup extra virgin olive oil
½ cup red wine vinegar
½ teaspoon ground mustard
½ teaspoon kosher salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon crushed red chili peppers
freshly ground black pepper

Combine dressing ingredients in a jar or container with a lid and shake well.
Combine mixed greens, pears and walnuts in a large bowl.
Toss salad with ½ cup of dressing.
Reserve remaining dressing for individual usage. 
Store any remaining dressing in refrigerator for up to 3 weeks.

 Citrus Dill Salmon Fillet
6 – 8 Servings
¼ cup fresh lemon juice
2 cups freshly squeezed orange juice
½ teaspoon sea salt
1 teaspoon black pepper
½ cup parsley, chopped
¾ cup fresh dill, chopped
4 garlic cloves, minced
6 – 8 salmon fillets
¼ cup raw almonds, slithers
6 - 8 Lemon slices

Preheat oven to 375 degrees F
In a bowl, whisk together the juices, salt, and pepper.  Add the cilantro, dill and garlic whisk until all is combined.
Pour mixture in a baking dish and place the fillets in the dish.  Cover dish with foil or plastic wrap and let salmon marinate 1 – 2 hours in the refrigerator, turning once.
Remove salmon from refrigerator and let it sit for 30 minutes or come to room temperature before placing in the oven.
Turn fillets again and top with almonds and lemon slices place in oven and bake, uncovered for 20 minutes.

 Honey Glazed Christmas Ham
Serves 10 – 12

5-6 lb. fully cooked ham
¼ cup whole cloves
¼ cup pure maple syrup
⅛ teaspoon ground allspice
1 ½ cups honey
1 tablespoon butter
 ¼ cup brown sugar
 ¼ cup orange juice
⅛ teaspoon cayenne pepper

Preheat oven to 325 degrees.
Place ham cut side down in a foil-lined roasting pan.
Using a sharp knife, score the surface of the ham in a diamond pattern
lace the whole cloves in the scored intersections.
Combine  syrup, allspice, honey, butter, brown sugar, orange juice, and pepper in the top half of a double boiler, and heat until the butter melts and mixture is smooth, stirring occasionally.
Keep this glaze in the top of a double boiler, over hot water, while baking ham.
Brush glaze over ham, then cover with foil.
Bake for 1 hour and 15 minutes at 325 degrees, basting ham every 10 to 15 minutes with the warm honey glaze.
During the last 5 minutes of baking time, remove the foil and turn on broiler to caramelize the glaze.
Watch the ham carefully during the broiling time! Remove the ham from oven, cover with foil, and let sit for 10 minutes before serving.

  Green Beans with Sauteed Garlic
8 Servings

2 pounds green beans, trimmed, halved
1 bay leaf
2 teaspoons olive oil
8 garlic cloves, thinly sliced
¼ teaspoon crushed red peppers
½ teaspoon sea salt
½ teaspoon black pepper

Bring a large saucepan of water to a boil. Add beans; cook 5 minutes. Plunge beans into ice water; drain and discard bay leaf.
Heat a large skillet over medium-high heat. Add oil, garlic and chili peppers and sauté 30 seconds.
Add beans; sprinkle with salt and pepper. Cook 2 minutes, tossing frequently.

 Israeli Carrots
8 servings
2 cups water
1 ½ pounds baby carrots, trimmed and halved lengthwise
3 garlic clove, chopped
½ cup chopped fresh cilantro
2 tablespoons chopped fresh dill
1 tablespoon olive oil
1 orange, juiced
½ teaspoon ground cumin
½ teaspoon sea salt

Bring water and bay leaf to a boil in a saucepan.
Add carrots; cook 3 minutes or until crisp-tender. Drain and discard bay leaf.
Place garlic, cilantro, dill, olive oil, orange juice, cumin and salt in a food process and pulse until all ingredients are well combined. 
Spoon the mixture over carrots; toss gently to coat.
Serve hot or warm.

Country Style Mashed Potatoes
4 - 6 Servings
2 pounds organic russet potatoes
Water to cover
1 bay leaf
1 teaspoon sea salt
½ teaspoon pepper
¼ teaspoon dried thyme
¼ cup of the liquid potatoes were cooked in
¼ cup chopped parsley
¼ cup chopped scallions

Wash, peel and dice potatoes equal in size. 
Place potatoes and bay leaf in medium saucepan; cover with cold water and bring to a boil. 
Reduce heat and simmer, covered, about 15 minutes or until potatoes are fork-tender. 
Drain well but reserve ½ cup of the cooking liquid and remove bay leaf.
Place potatoes, salt, pepper and thyme in large bowl; beat with electric mixer just until mashed.
Beat in vegan mayonnaise and if needed, the cooking liquid until almost smooth. 
Stir in parsley and scallions be careful not to over mix.
You want your potatoes light and fluffy too much mixing will make them stiff.

Wednesday, April 16, 2014

New Age Weight Loss Tip #12


Angelique:  New Age Weight Loss Tip #12 is HOLD THE EXTRAS.
Mom:  A dear friend of ours recently posted a picture of his dinner on Facebook.  It was a huge hamburger topped with a fried egg, cheese, mayo, chill cheese fries and a Big Gulp sized coke.  And yes, he had dessert too.
Angelique:  There are plenty of people in our family who eat like that too. I'm not saying don't eat your burger, but where we get in trouble is THE EXTRAS.
Mom:  A grilled burger with cheese and fries isn't a healthy meal, but there's nothing wrong with it.
Angelique:  Where our friend goes horribly wrong is THE EXTRAS.  The egg, the mayo, the chili and the cheese on the fries and a super size soda.  One of the rules of the Michael Thurmond's 6 Week Body Makeover system is - NO CONDIMENTS.
Mom:  Ketchup, mustard, mayo and pickle may seem innocent.  And in small amounts they are, but have you ever seen how much salad dressing people put on their salads.  Or how much ranch they use on their chicken fingers.
Angelique:  Condiments, Cheese, Nuts and other extras can turn a healthy salad into the equivalent of fried chicken.  And turn that not so healthy burger and fry into a future heart attack.

Here are some healthier condiment options:                                                   

Eggless Mayonnaise
1½ cup

½ cup Organic soy milk, plain and unsweetened
½ cup olive oil
½ cup grape seed oil - can use canola
¼ teaspoon apple cider vinegar
1 teaspoon salt
1 tablespoon lemon juice
¼ teaspoon dry mustard

Put everything in the blender and process until it is thick. The eggless mayonnaise will become thick and completely emulsified exactly like a mayonnaise made with egg.

Chipotle Mayo - Add 1 - 2 chipotle peppers in adobo sauce
Sun Dried Tomato Aioli -  Add ¼ cup re hydrated sun-dried tomatoes
Pesto - Add 6 whole basil leaves

 Creole Sauce
4 Cups
1 tablespoon olive oil
1 large onion, diced
3 cloves garlic, minced
1 green pepper, chopped
1 cup celery, chopped
3 cup fresh tomatoes, diced
1 teaspoon Cajun seasoning
1 teaspoon dried thyme
1½ teaspoon dried basil
½ teaspoon salt
2 teaspoons granulated garlic
2 teaspoons granulated onion
¼ cup dry sherry
¼ teaspoon Tabasco or hot sauce

 Heat the oil in a frying pan over medium heat and saute the onions, garlic and celery until the onions are soft and translucent, stirring occasionally about 6 minutes.
Add the tomatoes along with the herbs, spices, salt, sherry and hot sauce.
Cook the sauce over medium heat, stirring occasionally breaking up the tomatoes for 15 – 20 minutes until sauce thickens. 
Taste for salt and pepper and adjust seasoning accordingly.

Blueberry-Ginger Relish
1 cup fresh Organic blueberries, coarsely chopped
1 small red onion, chopped
1 jalapeno chili, seeded and minced
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon minced fresh ginger
¼ teaspoon salt

Combine all ingredients in a small bowl, cover and chill.
Serve as a dip or over spinach, arugula or any salad greens,
Great with chicken, fish, pork and beef or over any grilled or broiled meats.

  Basil Spread 
Yields ½ cup

1½ teaspoons minced garlic
1 cup packed fresh basil leaves
½ cup extra virgin olive oil
¼ teaspoon sea salt 

Combine all ingredients In a food processor or blender, process until well blended.
Use as you would any sandwich spread. 
Refrigerate for up to 2 week.

Monday, April 14, 2014

Monday Morning Smoothie - One Berry Good Smoothie

Smoothie Tip: Make your own nut milk.  Using a high-speed blender, puree  1/4 cup of raw nuts and 1 - 2 cups of water. 

One Berry Good Smoothie
(Carrot juice Berries and Greens)
2 Servings
Note: This recipe calls for a Juicer and a blender.

   For the juice
3 large carrots
1 medium apple
1 nob of ginger 
2 tablespoons fresh lemon juice
   For the smoothie
2 tablespoons flax seed
1/2 cup mangoes, frozen
1/2 cup strawberries, frozen
1/2 cup blueberries, frozen
1 celery rib
3 kale leaves
2 red leaf lettuce leaves
1 orange, peeled

Using a juicer, juice the carrots apple and ginger then add the lemon juice to the mix.
Pour the juice into a blender add the flax seed and puree until the flax seeds are ground.
Add the frozen fruit and puree to a pulp.
Add the celery, kale, lettuce and orange and process until you have a pudding like consistency.

Saturday, April 12, 2014

Sunday Dinner April 13, 2014

On the Menu

 Pork Roast
6 - 8 Servings
Salt and pepper to taste
1 (3) pound pork shoulder roast
2 – 3 tablespoons grapeseed oil
1 thinly sliced onion
4 medium tomatoes
½ teaspoon oregano, dried
1 teaspoon cumin powder
2 bay leaves
2 whole cloves
2 dried chipotle chilies
1 cup orange juice
1 lemon, juiced

Preheat oven 325 degrees F
Salt and pepper the pork and allow meat to come to room temperature
Add grapeseed oil to a large oven proof pan
Sear the pork in the pan over medium high heat 5 minutes per side
Remove the pork from the pan and let it rest for 15 minutes
Add onions and cook over low heat until translucent
Return the pork to the pan add the remaining ingredients
Cover and place in the oven cook for 2 – 3 hours or the meat thermometer temperature reaches 140 degrees F.
Let roast rest for 15 minutes before slicing

Raw Corn Arugula Salad
6 – 8 Servings
6 ears of fresh corn
1 lb baby Arugula or spinach
1 medium red onion, thinly sliced
4 – 6 sprigs thyme, finely chopped
½ cup Extra Virgin Olive Oil (XVO2)
½ cup white wine vinegar
½ teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon crushed red peppers
½ teaspoon granulated garlic

For the dressing:
Whisk together all ingredients, set aside.
Cut the corn off the cob with a serrated knife.  If you’re not ready to try raw corn yet, grill it first.  Mix the corn, red onions, thyme and Arugula together in a large bowl.  Add dressing just before serving.

Jasmine Rice with Lima Beans and Dill
4 Servings
1 cup Jasmine brown rice
2 cups water
1 bay leaf
1 tablespoon olive oil
½ cup frozen baby lima beans, rinsed, drained
1 teaspoon salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 – 3 tablespoons chopped fresh dill

Rinse rice thoroughly with cold water and strain.
In a medium size pot, add rice, water and bay leaf; bring to a boil and let it boil uncovered for 7 minutes.
Drain rice through a wire mesh strainer reserving cooking liquid and bay leaf then set them both aside.
Return pot to the stove and heat, add the oil, thoroughly drained rice, bay leaf, lima beans, salt, onion and garlic.
Mix ingredients and let it cook approximately 6 minutes, stirring occasionally.
Add the reserved liquid; make sure it covers rice by at least 1 inch.  Add more water if necessary.
Bring pot up to a boil, stir then cover with a tight fitting lid. Reduce heat to the lowest setting and let rice cook 35 minutes undisturbed.
After the 35 minutes has elapsed, remove pot from the heat and let it sit unopened for 10 minutes.
After 10 minutes, remove top and gently fold in the fresh dill. 

 Wild Mushrooms with Garlic and Thyme
4 servings
¼ pound oyster mushrooms, cleaned
¼ pound porcino, cleaned
¼ pound shiitake mushrooms, cleaned and halved
¼ pound cremini mushrooms, cleaned and halved
1 medium onion, sliced thin
4 cloves garlic, thinly sliced
¼ cup olive oil
Freshly ground pepper
6 sprigs fresh thyme
1 tablespoon Worcestershire sauce
½ teaspoon sea salt
1 tablespoon chopped fresh thyme leaves

Preheat oven to 375 degrees F.
Combine the mushrooms, onions and garlic in a large roasting pan, add the olive oil, salt and pepper and stir to combine.
 Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally.
Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.
Discard the thyme stems before serving.
Its great served over rice or pasta or as an entrée.

  Strawberry Lemonade
Yields 1 Gallon
3 ½ quarts [14 cups] cold water
2 cups sugar
2 cups strawberries
10 ounces [1¼ cup] freshly squeezed lemon juice [6 – 8 lemons]

The secret to perfect iced drinks is to start by making a simple syrup. Dissolving equal parts sugar and water effectively disperses the sugar in the liquid, instead of having the sugar sink to the bottom.

In a medium saucepan, bring 2 cups of water and 2 cups of sugar to a boil.
Reduce the heat to medium low and simmer, uncovered stirring occasionally, until the sugar dissolves [This is a simple syrup].
Add strawberries and cook 10 – 13 minutes stirring occasionally. 
Remove from heat and let cool to room temperature before using.
Pour remaining water and the lemon juice into a large container.
Using a mesh strainer, strain the strawberry syrup.  Use a spoon and gently mash the strawberries through the strainer.  Discard the seeds and any pulp remaining in the strainer.
Pour 3 cups of syrup into the lemonade and mix thoroughly.
Refrigerate until lemonade is cold, then serve over ice.

Wednesday, April 9, 2014

New Age Weight Loss Tip #11


Angelique:  I'm calling this new age weight loss tip - EAT ONE MEAL TWICE and its just for those who love eating in restaurants.
Mom:  Back in my day, we wanted our money's worth.  So when you went out to eat, the sign of a great restaurant was one that piled the food on.
Angelique:  Unfortunately, we're still in the mindset of "more is better".  I'm not big on counting calories, but most restaurants are giving us a whole day's worth of calories in one meal.
Mom:  I use to eat out every meal, so its no wonder I've packed on pounds over the years.
Angelique:  That's why this week's tip is EAT ONE MEAL TWICE.
Mom:  My dear daughter has a way of looking at a plate of food and in her head she divides it into 2 meals and a snack.  
Angelique:  I'm not even conscious of it.  When my plate is delivered, I'll eat about half, maybe 1/3 of the food and then I push the plate away.  By then my immediate hunger has been satisfied and I saved room for dessert.
Mom:  When we get home a few hours later she'll eat a bit more.  And then later there's still a snack left.
Angelique:  If you're worried that you won't be disciplined enough to push the plate away, just ask your waiter to pack half the food to go and bring the other half on a plate.
Mom:  But the best way I know to watch your weight is to eat at home.  Here are some great recipes that will keep you slim and trim.   

 Asian Slaw
8 Servings
1 head green cabbage, shredded
½ head red cabbage, shredded
1 teaspoon sea salt
½ cup rice wine vinegar
¼ cup soy sauce
1 tablespoon sesame oil
1 tablespoon extra virgin olive oil
½ teaspoon crushed red chili peppers
1 teaspoon fresh ginger, grated
2 carrots, shredded
4 scallions, julienned

Toss the cabbage together in a large colander and set in the sink.
Sprinkle the cabbage with salt and let stand for 15 minutes.  The salt draws out some of its moisture so that the slaw remains crunchy.
In a bowl whisk together the vinegar, soy sauce, oil, chili peppers and ginger. 
Toss together with the cabbage, carrots, and scallions.
Refrigerate and serve cold.
Oven Crisp Chicken Wings
4 – 6 Servings
3 lbs chicken wings  1+ teaspoon salt ½+ teaspoon black pepper 1 tablespoon granulated garlic  1 tablespoon granulated onion 
1 cup flour – All purpose
1 teaspoon baking powder
1 tablespoon paprika
¼ teaspoon cayenne pepper
¼ cup grapeseed oil – optional  
  • Preheat oven 450 degrees
  • Line 2 sheet pans (cookie sheets) with parchment paper or lightly rub pan with oil to prevent sticking.
Note:  Read instructions carefully, seasonings will be divided between the wings and the coating. 
Wash wings, cut into drumettes and flats save tips for chicken broth. 
Pat pieces dry with paper towels.  Season wings with salt, pepper, granulated garlic and onion. Refrigerate and let chicken marinate in the seasoning at least 3 hours or over night.
In a bowl, combine the flour, baking powder, paprika, cayenne pepper, 1 teaspoon salt,1/2 teaspoon pepper, 2 teaspoons garlic and 1 teaspoon onion.
Coat wings with the seasoned flour and knock off any excess flour.
Arrange chicken on sheet pans, leaving space between each piece.
Bake uncovered 20 minutes, turn and continue baking until golden brown approximately 10 minutes longer.

 Grilled Corn
Serves 6
½ cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon crushed red chili peppers
6 ears of corn in the husk

Whisk together olive oil, lemon juice and seasonings and sit aside to spread on corn once it’s done. 

Purchase fresh corn on the cob. When you pick out your corn, be sure to partially peel back the husk and silk so that you can be sure you're getting a good ear.
Remove as much of the corn silk as possible without removing the husk. Excess silk will burn while the corn is on the grill.
Soak the corn in water for 15 to 20 minutes. This will ensure that you can cook the corn for a long enough time without it burning.
Take the corn out of the water, and shake off any excess. You want the corn wet, but not dripping.
Close the silk back around the corn and place the corn on the grill and then close the lid.
A gas grill should be on medium heat. If you're using a charcoal grill, make sure the coals are no longer flaming.
Turn the corn every 10 minutes, you want the corn to be evenly cooked and browned on all sides.
When the corn husk is charred and nearly black, your corn is done.
Remove the corn from the grill and carefully remove the husk and remaining corn silk. While the corn is still hot, use a pastry brush and brush each ear of corn with the olive oil spread.

Monday, April 7, 2014

Monday Morning Smoothie - Spicy Lemon Green

Smoothie Tip: Add liquids to achieve the desired consistency or texture. If you want a slushy add just enough liquid to create a vortex.  If you want it thinner, smoother or creamier add more liquid (yoghurt, soy/almond/coconut milk, etc.) and puree until the desired texture is reached.

Spicy Lemon GreenSmoothie
2 Servings
1 cup water or coconut water
1 knob of ginger, sliced thin
1 banana, frozen
1 celery stalk
1/2 cucumber
1/2 lemon, seeded, peeled

Place water and ginger  in a blender and process until ginger is pulverized.
Add the frozen banana and process until banana is a slurry.
Add the celery, cucumber and lemon and process until the desired texture is reached.
Add more water or coconut water as needed to reached the consistency you desire.

Saturday, April 5, 2014

Sunday Dinner March 9, 2014

On the Menu
Today, there is no such thing as a traditional Sunday Dinner.  Just getting everyone seated at the table together is a traditional family meal. Enjoy!

Louisiana Crab Cakes
6 Cakes

1 lb crabmeat
¼ cup green onions, chopped, fine
3 garlic cloves, chopped, fine
½ red pepper, chopped, fine
¼ cup parsley, chopped, fine
1 teaspoon dried thyme or 2 teaspoons fresh, chopped, fine
1 tablespoon Cajun Spice Mix [recipe to follow]
¼ teaspoon Tabasco or other hot sauce
¼ teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
¼ cup tomato puree or sauce
1 cup panko bread crumbs
1 teaspoon sea salt
¼ teaspoon black pepper
Finely ground cornmeal or flour
2 – 3 tablespoons grapeseed oil for frying [for all 6 cakes]
With the exception of the cornmeal or flour and vegetable oil, mix all ingredients until everything is thoroughly combined.
Shape into patties and lightly coat each patty with cornmeal or flour then refrigerate for a minimum of 1 hour or overnight.
Pour 2 – 3 tablespoons of oil in a non stick skillet and heat to medium high.
Once oil is hot fry the cakes in batches 3 – 5 minutes on each side or until golden brown on each side. 
  Oven Fried Sweet Potato Fries
4 Servings
Chef Rosalind Francis –
4 medium sweet potatoes
1 tablespoon canola oil
1/2 teaspoon coarse black pepper
1/4 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
2 -3 cloves garlic, minced (optional)
Cut the potatoes into thin wedges.
Pile them in a bowl and cover them with cold water.
Let rest 15 minutes.
Preheat oven to 375 degrees F.
Coat a baking sheet with vegetable spray.
Set aside.
Drain the potatoes and dry them with paper towels.
Press the potatoes with paper towels to remove all water.
Transfer the potatoes to a large bowl.
Sprinkle the potatoes with oil, tossing the potatoes to disburse it.
Then sprinkle with pepper, salt, paprika and cayenne pepper.
Bake the potatoes at 375 degrees F for 20 minutes.
Turn over the potatoes.
Sprinkle potatoes with garlic and continue cooking for another 15-20 minutes or until crisp and brown.
Serve immediately.
Compliments of:
6- 8 Servings

Note: This recipe was inspired by: @OldFashRecipes we just adjusted it to New Age Soul Food Style.

For the Spread

2 cups * Vegan Mayonnaise

½ teaspoon ground chipotle or cayenne pepper

2 tablespoons apple cider vinegar

The Salad

1 head romaine lettuce, shredded

1 English cucumber, diced

1 large red bell pepper, diced

8 oz. frozen corn/peas, rinsed

3 large fresh tomatoes, thinly sliced

4 oz. extra sharp cheddar cheese, grated 

*We’re aiming for a spread healthier than traditional mayonnaise i.e. a mixture of olive oil and vinegar (equal parts); pureed avocados, lemon, and orange juice, etc.


In a medium bowl or food processor mix together the ingredients for the Spread.

In a glass casserole dish or a bowl, layer the salad ingredients starting with the lettuce then the cucumber, red pepper and the corn or peas.

Then pour on the spread, distributing over the top layer, sealing around edges.

Add a layer of tomatoes and sprinkle the cheese over the top.

Cover with plastic wrap and place in refrigerator overnight, for flavors to permeate.

Please do not toss before serving. 

A very beautiful and tasty salad, perfect for potluck and church dinners! 

Note: Layer these salads with any fresh fruit and/or vegetables you desire.  Just remember to keep it healthy and add a rainbow of colors.
Above all remember the dressings, meats and processed ingredients you add are going to determine the healthy aspects of your salad.

 You can find the original recipe at: 

Remoulade Sauce
1 ½ cups

¼ cup Creole or whole grain mustard
1 teaspoon Cajun Spice Mix
¼ cup green onions, chopped
¼ cup parsley, chopped
1 teaspoon Worcestershire sauce
¼ teaspoon Tabasco or hot sauce
1 teaspoon sea salt
1 cup grapeseed oil

Combine all ingredients except the oil in a blender or food processor and pulse once or twice until thoroughly mixed.
With the machine is running, add the oil in a slow steady steam, blending until the sauce is smooth and creamy.
Refrigerate until ready to use.

Remoulade Sauce can be served with Louisiana, Maryland and New England Crab Cakes.