CHOCOLATE AVOCADO PUDDING

This was a dessert for today’s dinner.  No dairy, no eggs! I have childhood memories of chocolate pudding, but when I stopped eating dairy, pudding was no longer an option.  So when I stumbled upon Chef Marcus Samuelsson’s website www.marcussamuelsson.com and he had a non-dairy chocolate pudding recipe made with avocado I was certainly game to try it.  It is now a dessert staple in my home.  We can make this in 10 minutes top. Anyway, I simplified the recipe to include staple ingredients you always have on hand. Enjoy! 

 You will need: (2 servings)

1 large ripe avocado

1-2 tablespoon maple syrup

1/2 teaspoon vanilla 

1 tablespoon water (optional to make more creamy)

2 tablespoon unsweeten cocoa (chocolate) powder  (add more if you like more chocolate)

Optional - You can top with shredded coconut.

In a small food processor or blender (or by hand), puree avocado and maple syrup until smooth.  Add water, cocoa powder and vanilla and continue pulsing until creamy.  

If serving later put in the fridge until ready to serve. 

QUINOA PATTIES

Chinese greens

Crispy outside and moist inside supergrain patties.  Quinoa grain can contain 16 percent protein and is rich in minerals.  I added tender leafy Chinese greens in the patty for color and extra taste.  I used Chinese greens because they are growing in my garden now, but baby spinach, cilantro, chard or parsley is just as good.

Cook quinoa soft for this recipe.

2 1/4 cup filtered water

1 cup of rinsed quinoa.

Sea salt

Thyme

Coriander

To cook quinoa: 

1. Salt water to taste, add a pinch of thyme and coriander (or your favorite spices), then add rinsed quinoa.

2. Bring to a boil, lower heat to medium, cover and cook for 15 minutes or until the water is absorbed and the grain is soft.

3. Let sit covered 5 minutes then fluff with a fork.  Let it cool before adding veggies and forming patties.

 To make patties you will need:

1/2 Green pepper

1/2 Red pepper

Medium Onion

Handful cilantro, baby spinach or any tender green.

1 tablespoon of garbanzo (chick pea) flour

1/4 tsp each obay, sea salt, dulse, chia seeds

1. Mix quinoa, chopped veggies, flour and spices together.

2. Gently shape patties.

3. In a pre-heated non-stick or cast iron skillet with a small amount of olive oil, fry on each side 3-5 minutes or until crispy golden brown.

Eat with a salad of avocado, cherry tomatoes, bell pepper and romaine lettuce tossed with olive oil, lime dressing.

Can breakfast cereal cause hairloss?

This is interesting.  I always felt like cereal smelled like dog food but did not know the affect on the body.  As a young girl I remember a cousin of mine who ate nothing but cereal and milk, he was suicidal. He would climb to the roof of our house and threaten to jump and kill himself.  I suspected  35 years ago it was not good to live on only cereal and milk.  I consult many women with hair loss who

eat cereal for dinner because they are too tired to cook.

HOMEMADE HAZELNUT MILK (non-dairy)

I prefer to make my own nut milk.  I find that carton nut-milks have a lot of added ingredients and have an after taste.  It is so easy to blend up fresh and the taste is creamy, clean and delicious..  Once you taste homemade nut-milk you won’t drink it from the carton anymore.   If you don’t strain your milk it can take less than five minutes to make. 

If you do strain, use the pulp in your favorite grain as it is cooking.  

You will need:

High speed blender

1 1/2 cup filtered water

1/4 cup hazelnuts (best to soak overnight and drain the water off)

1 teaspoon maple syrup or to your taste

1/2 teaspoon vanilla powder

Blend on high speed water and hazle nut .  Strain thru cheesecloth or fine strainer for a

 smooth non-pulp texture.  Add vanilla and maple syrup then blend for a one minute more. 

DAIRY-FREE FRENCH TOAST

I Love this french toast! It is so simple, quick and clean eating.   

This was one of the foods that was off my list when I stop eating eggs.  

As you can see it can be done.  This recipe is so easy a child can do it. 

What you'll need:
1. Spelt Bread (Trader Joes)
2. Coconut Milk (Thai Kitchen)
3. Pure Maple Syrup
4. Berries (optional)

I prefer to use a teflon (eco-friendly) skillet so I don't need to cook with oil.  Pre-heat the skillet medium hot.   Shake well coconut milk and pour a small amount on plate.  Dip the bread quickly on both sides and place in the heated skillet. Cook each side to your liking. I prefer
crisp edges. For those who like butter, try a small pat of coconut oil and then drizzle with maple syrup. Eat well!

GIVE THANKS EVERYDAY

NATIVE AMERICANS GIVE THANKS

I am a Native American descendent from North America.  As a child I visited so 

called Plymouth Rock but not with the understanding that I have today.  I was a Wampanoag 

in my day camp and again not with the full knowledge of who the Wampanoag Nation is.  

I did not learn about my Native American roots until I was a young woman.  

I want my children to know and be thankful for who they are and not become

 so clouded with commercial holiday celebrating. 

My son who is 12 loves to cook and eat good food.   I no longer make an effort to “celebrate Thanksgiving Day” 

as it is typically celebrated.  I feel some responsibility to teach him to think 

independent and not celebrate excessive food consumption, the very thing that 

has made so many Americans sick with food related illnesses.  Yes, we will eat a beautiful  

(turkey-free) meal together as we do everyday.  We will be thankful today as we should

 be everyday for family, good health and for the wisdom to teach our 

children about our history and this day of mourning for Native Americans. 

Photo: My Uncle Kenny "Spotted Eagle"

Beautiful Skin Food

Organic Dandelion Greens are “wonderful weeds”---bitter, bitter, bitter taste but so good for your liver and skin. You want a glowing face?, then eat these greens weekly.  For me the more bitter the better. Sometimes I add marinated sweet peppers to take the edge off. If you really want a bitter sweet flavor, add thin slices of dates.

Here’s why these weeds are so good for you.  Dandelion Greens are high in calcium, rich in iron, 14% protein (1 cup), lots of minerals and the perfect detox food.  Great for tender, sore and acne scalp because it contains anti-inflammatory properties.  For a great detox food drink blend a few leaves in your favorite smoothie.

Medium heat 1 tsp sesame oil in skillet

Add cut up greens and flash sauté for 3 minutes.

Add pinch of sea salt and cayenne pepper.  

Cooks quickly like spinach.

Green Wonder Detox Drink

The whole idea of drinking green drinks is to get you to consume more greens.

Blend well:

5 leaves of Dandelion

1/2 ripe avocado

2 cups of water

juice of 1 key lime

2 ripe plum tomatoes

1/2 tsp of sea salt

For more green drinks check out: Green for Life by Victoria Boutenko /http://www.greenforlife.com/

GO GREEN BREAK-FAST

Why not? Switch it up a bit for breakfast.  I felt totally satisfied and an even level of energy after this plant-based breakfast.   A big bowl of
chopped steamed kale. Add cherry tomatoes, ripe avocado and a pinch of sea salt.  Definitely no belly bulge or belly fat if you eat like this.
 

Abu's Chickpea Stew

My 11 year old son loves to cook. He made this chickpea stew.  It is quick, simple and melt in your mouth delicious.   He surprised me one busy work day with this lunch.  I tell him he can’t cook without me in the kitchen, he didn’t listen ---I wasn’t too angry after I sat down to eat.  The boy can cook.  

His recipe:

2 cans of organic chickpeas (garbanzo beans)

1 can stewed tomatoes  or 3 ripe plum tomatoes

1 small onion

1 stalk celery

2 key limes or 1/2 of large lime

1 tsp of olive oil

2 tlbsp curry powder

1/2 tsp Obay season

1/2 tsp cumin seeds

1/2 tsp sea salt or to taste

 In saucepan heat oil,  add cut up chunks of tomato , onion, celery add spices. Stir for 1-2 minutes. Add chickpeas. Let simmer for 15 minutes, add lime juice and serve. 

Mediterranean Tabbouleh

Hurricane Sandy was a wet and windy weekend for us in Washington DC. 

By God’s grace, we did not suffer the devastation that other cities did.  I was 

expecting our electricity to go out so I got started early making food for the 

two days.  I don’t make tabbouleh often but I have allot of parsley growing 

in my garden and some bulgur wheat in the cabinet. If you don’t 

have bulgur you can use quinoa which would make it “super tabbouleh” 

because quinoa is better than wheat.  Tabbouleh recipe usually has 

mint in it but since I did not have fresh mint, I used brewed mint tea, that

 was left over from breakfast.

 You’ll need:

1 cup of bulgar wheat

1/4 cup olive oil

4 key limes

sea salt to taste

1 cup boiled water

3 ripe plum tomatoes

1 medium red onion

1 large cucumber

3/4 cup of fresh parsley

2 tablespoon of fresh mint or 1/8 cup 

brewed mint tea

1. In a bowl, squeeze the limes and mix with olive oil, add a pinch of sea salt. Add bulgar let sit for 10 minutes. 

2. Then add boiling water (and mint tea) to bulgar and let sit at least 30 minutes while you chop cucumber, onion, tomatoes and parsley.

3. If any liquid remains in the bulgar drain off. Toss the bulgar with the fresh chopped parsley, onion, cucumber and tomatoes.  Eat well!

For a variation: Add avocado, chickpeas or olives. 

Mango Spelt Muffin

Toast Spelt English Muffin with coconut oil.
Top with fresh slices of sweet ripe Mango.
I eat this for a quick breakfast with a smoothie or cup of herbal tea.
Champagne mangos are my favorite.  
During the mango season (May-July) I go mango crazy.

Slice of Grits

Depending on what region of the world you are in, corn porridge is called both grits and polenta.
 I cooked a pot of grits, got busy and did not get to eat until an hour later.
My now cold and firm grits can easily cut into a triangle slice.  I sauteed it in a heated
skillet with olive oil and topped it with roasted peppers, onions and sesame seeds (optional).
When you are making grits, make a small amount so it will be no more then a 1" thick slice.
If you are making a large batch, pour the warm grits onto a cookie sheet to cool.

Cut firm cold grits into slice, to pan sear in Olive oil.
For Roasted Pepper topping: Pre-heat oven at 400 degrees.

 2 red peppers
1 green pepper
1 large onion
Toss cut up veggies in a bowl with a 1/2 tsp of olive oil, sea salt (to your taste) and a pinch of cayenne.
Roast in oven for 20 minutes or until browned edges and soft texture. 

If you don't want to roast the veggies, saute in a skillet with olive oil and seasoning.

Curry Cauliflower

My sister was visiting and I had a large head of cauliflower.  For a snack I pan
sauteed the cauliflower with curry, cumin and olive oil.   It was a delicious snack
and of course it is a great side dish for dinner or lunch meal.

In skillet add:
 2 teaspoon of olive oil,
1 tablespoon of Blue Mountain Curry powder
1 teaspoon of ground cumin. 

1. Cut cauliflower in thin slices then arrange them in one layer.
2. Heat the skillet on medium heat.
3. Shake the pan to keep it from sticking, cover for a few minutes.
4. Turn when browned on each side and lightly sprinkle on sea salt.
I like it firm but soft enough to cut with a fork.

Key limes have seeds. If you can find key limes they are
better than the seedless limes.  I use them to season my
food on the plate rather than salt.

Morning wake me up.  First thing I put in my body is
water or key lime water.  I swear it keeps my face clear and my pipes flowing. 

10 Minute Blackberry Jam

I can't resist beautiful berries at the farmers market or store, but you have to eat them in a day or two
or they will spoil.  Berry smash was my idea for using the berries in place of jam.
I wanted some jam on my spelt english muffin so I smash the berries,
added a squeeze of key lime and a small bit of honey.  Yum!  

Smash the blackberries with a fork, if too much juice strain the juice off (drink it don't waste).
Also, you can add to smoothies or top your pancakes with it.

Applesauce with Rosemary

I love Fall season because apples are plentiful for making fresh applesauce.

Peel apples.

Cut same size slices so they will cook evenly.

Add apples to pan with 1/4 cup water, cover
and simmer 15 minutes or until soft. Add a
sprig of rosemaryherb for a different flavor. 

Applesauce will keep for 1 week in the frig
if you don't eat it up in a day.

Morning Glory Roasted Vegetables

Yellow squash and zucchinni can sometimes have a bitter taste, so I oven roast them to give the flavor more depth.  Roasted veggies have a sweet savory flavor that can be paired with any grain or can be used as a pizza or crusty toast topping.  I usually cook this while I get ready in the morning because it is quick and healthy.

Preheat oven on broil 450 degrees. In a large mixing bowl add olive oil, pinch of thyme and sea salt to taste.   Cut up yellow squash, zuchinni squash, onion and green peppers.  Put one teaspoon olive oil per 2 cup cut up veggies.   Toss the veggies to lightly coat with oil mixture.

Spread them evenly on a cookie sheet. Set timer for 15 - 25 minutes or until brown on edges.
Lovely brown edges, give it a little crunch and deep flavor.

Roasted Squash

Summer squash seems to grow overnight so when my garden was overflowing with squash I had to give it away and get creative in cooking it.  I found steaming and sauteed squash to be okay but roasting is my favorite.  I prefer to roast yellow and zucchini squash to take away the bitter taste. Since it cooks down, all that squash won't go to waste.  This is a staple which I put over organic yellow grits for breakfast, quinoa  for lunch or naan bread for a snack.  It is quick clean eating and reheats fine the next day.

Pre-heat oven to 450 degrees.  In large bowl add olive oil, sea salt and thyme, toss veggies to lightly coat with oil.
 Try to keep the same size so it cooks evenly.

Spread layer on a cookie sheet and cook for 15-25 minutes until golden on the edges.
Onions cook faster, so to avoid burning add 10 minutes before finish or cut larger than the squash.