hairFOODbeauty

Monday, November 26, 2012

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!

Thursday, November 22, 2012

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.

 

Saturday, November 17, 2012

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. 

Sunday, November 4, 2012

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. 

Thursday, November 1, 2012

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.