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The marriage of an egg and a wheat bun

The marriage of an egg and a wheat bun.

Nutritional Tips

Nutritional Tips.

From the Garden_ Sage Infusion

I love spring. My son and I just planted our garden. This year spring greens, squash, tomatoes and kale. I wanted to plant foods I eat often and is low in maintenance.  So for dinner tonight I decided I wanted to use my lettuces and herbs from my garden. tonight’s menu:

Organic Sage, Red Pepper and Goat Cheese Stuffed  chicken thighs over wilted spring greens and goat cheese purses with a sage red pepper and garlic butter sauce. 

How this meal came about? I wanted sage and goat cheese. So why not just stuff all that wonderful goodness in the chicken I took out for dinner this morning. My family loved  it and I hope you will too. Bon A petit!!

Ingredients :

4 organic  use skin less  boneless chicken thighs

1 small red bell pepper seeded and diced in small cubes

3  medium gloves of garlic diced

a whole bushel of sage leaves ( you will need for sections of the sage leaves to stuff in the chicken stem in all if it is a soft stem)

you will need 10 small sage leaves for the butter sauce and 3 small sage leaves for garnish

4 tbsp of goat cheese to stuff in chicken 3 tsp for the goat cheese purses

6 thin wonton (round) wrappers ( you will double these up to make 3 goat cheese purses)

1 tbsp of Parmigiano Reggiano for garnish

1 Half cup of olive oil to saute chicken and make butter sauce ( you may not need this much)

2 tbsp of butter

spices used to taste; black pepper, sea salt, smoke paprika, onion powder, garlic powder

Butter Sauce:

First make the butter sauce add 2 tbsp of olive oil and 2 tbsp of butter to pan and let melt on a med low heat

then add chopped garlic peppers and  spices to taste

Let cook until garlic is slightly golden brown cook this slowly or garlic will burn keep your eye on this. Once cooked set a side a

And add 10 sage leaves. The heat will infuse the oils from the sage leaves.

Chicken:

Second season the chicken to taste using each spice if you like

add oil in your saute pan to cover the pan completely

add chicken and let it brown slightly on one side

once brown turn off heat add the butter sauce in the middle of each piece of chicken ( about a tbsp you do not when to fill it too much)

then top the sage branches in the middle as well and add the goat cheese each piece

of chicken gets a tbsp of goat cheese. Fold the chicken over carefully turn on the heat ( med low)  and

let the chicken cook and brown a little longer pressing down with a spatula to get the goat cheese to become a glue about 2 minutes.

Remove the chicken and place in a casserole dish and bake at 350 for 30 minutes or until the middle is done. The cooking time will depend on how thick the meat is.

Goat Cheese Purses:

Next, make your goat  cheese purse. Take the wonton and use  2 won tons to a purse, ( so double them).

add goat cheese in the middle and fold

Instruction in folding a dumpling:

1.  Place a small spoonful of filling in the middle. (Be careful not to put too much; it’ll leak out during the folding process.)

2. Pinch the edge of the wrapper and make a fold  (If you’re a beginner at folding, place the wrapper on a flat surface while you work. Otherwise, keep it in your hand.)

3. Make 2 more identical folds in the same direction, until you end up with 3 folds.

4. Bring the folded side together with the no-folds side, and press to seal. I pinched mines at the top to make it look like a purse.

Boil a pot of water and place dumplings when they come to the top they are ready to go.

Time to plate: Once the chicken is done wilt the spring greens in a pan with a little oil olive salt and pepper

place the greens on the place add the stuffed chicken on the greens. Add butter sauce over the chicken

now add your goat cheese purses on the plate add butter sauce over top them and add the sage leaves on each purse and top with Parmigiano Reggiano  and Enjoy!!!!!!

Let me know your thoughts. Will try to post new recipes each week.

Why go RAW?

A Raw diet is not for everyone but incorporating raw foods in your diet each day is very beneficial.  I did a 30 day RAW diet cleanse and it was amazing but very challenging. Within 30 days I noticed my skin texture had changed. My hair was shiny and my nails grew like crazy. I little muffin cup had shrunk to nothing and the little cellulite I had on my back side was gone, no seriously it was gone!!!!  The cellulite disappearing was one of the best benefits.  I had tons of energy and I was consuming fewer calories.  Clarity,Clarity, Clarity was amazing and a little scary.  My head was so clear, my mind was super sharp. So why did I not stay on this diet for life. Balance, for me this is not an ideal diet. My body’s make up needs warm foods, cooked foods. I digest gently cooked foods much better. I noticed that I was feeling very flighty after 14 days. I felt very dried out even though my skin looked amazing. My concentration after 21 days left me in an airy state. What I mean is I had too much clarity I was connected to every thing around me. I did not feel grounded. I had too much energy. 

I knew what I needed cooked foods, so within my 21 days of RAW  I made some quinoa with curry and a little clarified butter(ghee). I felt grounded and centered. I continue the rest of my RAW adventure but learned to add warmed spiced cooked veggies when I needed  to stay grounded.  I learned so much about myself and the bounty of this earth and how foods truly are our healers, if we use it properly.

Check out some of the pics below of RAW food I made over my 30 days of going RAW . I will do this again but will make sure I honor who I am within inside of a way of eating.

DAY 1 Eating RAW and vegetarian

So, a week ago I got this nasty virus and decided to heal myself naturally. So I went on a RAW diet cleanse. In 2 days I was back to normal. Here is a little history.  I have been chronically ill for 20 years with kidney disease. In 2007 my kidneys failed and I was on dialysis. In 2008 my husband gave me his kidney. Amazing story!! Indeed. So, why did I share that because for some people  a virus can last 2 – 7 days for me a virus can last for a month or put me in the hospital. So, I opt to naturally remedies when I get such things.  Eating raw for my health was not a biggie. So , I start doing the normal stuff juicin for veggies and fruit and eating salad.

Until eureka! I looked inside the bucket that held all my pulp and decide to do something with it. I thought maybe I can make burgers, but it did not look like a burger. I juiced carrots, a lemon, apples and some kale. All the pulp was pretty orange. Huh? What looks orange? Salmon. I remember growing up and my mom would make the best salmon croquettes. I was like I can make veggie croquettes. At the end of this blog will be the recipes.

So I took the pulp added some veggies, some spices and formed it into a patty. But it stilled looked orange, but salmon looks orange so why is there still a problem.  Where is that crispy outside my mom had on her croquettes and how could I make this. Eureka again!! I took the same spices some almonds and flax seeds and put them on blast in my Bella Cucuina Artful Food Rocket Blender. I pulse for a few time and there was my crispy topping. I tooked that patties and rolled them this yummy crust!! I put them on a bed of lettuce . Made a salsa to go on top. I thought now what can I have for dessert. I took some tropical fruit mixed it with lemon juice, basil and honey. I put the fruit in a  cup and topped it with some extra grounded almonds and flax seed but this time I seasoned the grounds with raw sugar and cinnamon. And so was created a tropical little cobbler pie.

That evening I was like what will I have for dinner. Now my family is not eating this diet with me, so I am making RAW food and cooked food for them. The kitchen becomes a big mess,  but it so much fun creating new dishes. Okay back to dinner that night. I made a RAW lasagne.I took my mandoline and sliced carrots, zuchini and squashed seasoned them real good and made a RAW tomatoe sauces with just crushed up tomatoes, basil and spices. I layered it just like a regular lasagne and top it with parmesan reggiano and flax seed grounds. I know the cheese, but hey it is  my first day.

In two days I felt better from my virus. I had amazing energy and in 4 days or so I lost 5 lbs. I went into this thinking I am going to starve to death, but it has been the opposite. Well that is all for now. Come back and I will have DAY 2 Eating RAW and vegetarian.

Recipes

Veggie Croquette’s

5 carrots juiced and use the pulp

3 apples juiced and use the pulp

half of lemon use the zest

handful of kale

You can drink the juice with your meal

Take the pulp put it in a bowl

season with sea salt, black pepper, cumin, tumeric, chili powder, cayenne pepper

parsley and cilantro all to taste.

Form a patty

Next make your coating:

1/2 cup of almonds

1/2 cup of flax seed

half your coating before adding spices so you can use the other half later for dessert

Add all the spices you used for the patty  to your nuts and blend until you get

a rough cornmeal like consistency.

Roll patties into ground , place on a bed of herb lettuce. You can make a RAW dressing with this, just

take balsamic vinegar, oil, salt and pepper and mix. You can add it to your greens before yo place your patties on top.

Tropical Little cobbler

Cut bananas, mangos, pineapples, julienne basil and add, add lemon juice, honey

Take remain nut grounds and add raw sugar, cinnamon

Add fruit to a nice little bowl and top with nut grounds.

Raw Veggie Lasagne

YOu will need  Mandoline for this one

Use it to slice zuchini, squash and carrots use big veggies to get nice lasagne like shapes

Season the veggies to taste

Crushed 3 medium tomatoes or you can use organic can crushed tomatoes add spices( salt pepper garlic) and parsley, basil.

Grated parmesan reggiano( optional)

Layer in a deep glass dish. sauce , cheese, veggies, sauce, cheese , veggies until you are at the top with cheese and I also added some grounded flax seed.

That is all it took. Enjoy

Banana Nut Bread for Champions- kids will love it

High Octane Banana Nut Bread

So, just got back from the ER, but feeling pretty good. My kidney transplant keeps my doctors on their toes. I am grateful to have doctors who look at for my wellbeing.  So, today was devoted to resting and taking care of myself.  Well I rested for awhile until I was craving this amazing bagel from Einstein Brothers. They call it the Power Bagel. It is packed out with whole grains, seeds, nuts and dried fruit. I call it one of my favorites when I need some tasty protein.  But since I am resting and doe not want to give Einstein 3.29 that is including the honey almond cream cheese, I will make my own. So, I got out of my pantry some seeds, nuts, dried fruit and went to town.  What did I come up with this little recipe. My High Octane Banana Nut Bread. Okay this bread is packed out with EFAs, essential fatty acids, protein, high in fiber, antioxidants, potassium, magnesium, vitamin C just to name a few.  I also made a pecan honey cream cheese to go over top it, now this is not healthy, but boy was it good. Hope you will enjoy this Goodness on a plate.

High Octane Banana Nut Bread

Ingredients

  • 1 stick butter, at room temperature( you will need some for your pan to grease it)
  • 1 1/2 cups  organic all-purpose flour ( you will need a little of flour for your baking pan)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large very ripe bananas
  • 1 cup organic cane sugar
  • 2 large organic  eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pecans
  • 1/2 cup chopped almonds
  • 1/2 cup of dried cranberries
  • 1/4 cup of  flax seeds
  • 1/2 cup of sunflower seeds
  • Pecan Honey cream cheese spread, recipe follows
  • If you like your bread to have more seeds and nuts you can add a little more, but this recipe will fill your bread up with enough of each ingredient.

Directions

Preheat the oven to 350 degrees F and put a rack on the middle shelf. Butter and flour a 9 by 5 by 3-inch loaf pan.

In a large bowl, whisk together the flour, baking soda, baking powder and salt.

In a separate small bowl, mash the bananas with a wooden spoon, you want to nice texture not real mushy.

In another large bowl, use a hand electric mixer or stand mixer to cream the 1/2 cup of butter and sugar together until light and fluffy. Add the eggs, 1 at a time. Stir in the mashed bananas, sour cream and vanilla and beat until just combined. Add the dry ingredients and gently stir in pecans, almonds, seeds, cranberries. Pour the batter into the pan and put on a sheet tray.

Bake for 1 hour and 10 minutes. Let cool for 5 minutes in the pan then turn out onto a wire rack to finish cooling. Slice and spread pecan honey cream cheese  on top (optional).

Pecan Honey Cream Cheese

  • 4 oz. of cream cheese
  • 3 tbs of  honey to taste, you may use more or less
  • 1/2 cup of  chopped pecans

Mix all the ingredients in a bowl and serve over top your bread.

Goodness on a plate

  • Okay I post my dinner on Facebook often and my friends are like you have to give me that recipe. So, I decide to dedicate my blog to some of my favorite recipes. Since I am writing a cookbook, might as well give you guys a preview. I hope you enjoy these recipes.  I love to eat and  I love food. My father was a chef and my mom was his assistant but I believe she was the better cook.  No offense dad, but mom could throw down.  I love infusing cultures. Like my andouille spring rolls, Asia and Cajun flare, yes these are awesome dipped in a remoulade sauce I make. So today recipe is from last night dinner. Tomato and Goat Cheese Tart with a herb salad drizzled with my homemade organic Strawberry Balsamic Glaze. Enjoy!! The recipe is for 1 or for 2 to share

    Love to hear your thoughts. How did it turn out? And did you do something different to make it your own? Spill the beans.

    Ingredients

    • 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
    • Good olive oil
    • 1 medium onion cut roughly
    • 2 large garlic cloves, cut into thin slivers
    • Sea salt and freshly ground black pepper
    • 2 teaspoons minced fresh thyme leaves
    • 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
    • 2 ounces garlic-and-herb goat cheese 
    • 2 1 inch tomatoe slices/ one whole slices and cut the other slice in 4 halfs
    • 2 tablespoons  fresh organic parsley

    Directions

    Unfold a sheet of puff pastry on a lightly floured surface. Using a 6-inch wide saucer or other round object as a guide, cut 1 circle from the sheet of puff pastry. Put the scrapes in a freezer bag and use later. Place the pastry circle on 1 sheet pan lined with parchment paper and refrigerate until ready to use.

    Preheat the oven to 425 degrees F.

    Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 10  minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and thyme and continue to cook for another 5 minutes, until the onions are lightly browned. Remove from the heat.

    Using a sharp paring knife, score a 1/4-inch-wide border around  pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

    Place the onion mixture on the circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart and the halfs around the whole slice. Brush the tomatoes lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on the tart.

    Bake for 15  minutes, until the pastry is golden brown.  Serve hot or warm.

    This recipe was inspired by Ina Garten from Barefoot Contessa.

    Herb Salad and Strawberry Balsamic Glaze Dressing

    Easy get a bag of organic Herb Salad from your grocery store

    Now the glaze.

    Ingredients:

    • 1 cup of balsamic vinegar (organic)
    • 2 tbs of organic cane sugar
    • 6 medium organic strawberries cut in half
    • Parmesan shavings for garnish

    Put all ingredients in a sauce pot and let simmer on medium low for about 20 minutes or until it starts to have a syrup consistency.

    Once you have made the glaze let it cool. Pour cooled glaze in a blender and puree the glaze until the strawberries are completely pureed. Pour in a dressing container. Drizzle over the salad and cut parmesan shavings over top ( optional)