Category Archives: Nourishment

Delicious Appetizer

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Can you say yummy?

What a perfect and flavorful way to start your meal!  This light and tasty appetizer will definitely satisfy your taste buds.  A popular dish in Australia, the cheesiness, smokiness, and water melon will leave you wanting more.

What Goes Into It

  1. Smoky eggplant caviar
  2. Water melon
  3. Piquillo peppers
  4. Basil

Making the Feta Rolls

  1. 1 Peice of zucchini
  2. 1/2 cup Persian feta in olive oil
  3. A drop of olive oil
  4. Salt and pepper
  5. Slice up the zucchini the long way into thick pieces.  Cover lightly with olive oil and salt and pepper.
  6. Grill both sides and then chill.
  7. Piece apart the feta into 12 and roll each in one layer of grilled zucchini.
  8. Set those to the side.

Making the Piquillo Pepper Salsa

  1. A few piquillo peppers
  2. Fresh basil
  3. Olive oil
  4. Fresh lemon juice
  5. Chopped shallots
  6. Salt and pepper
  7. Remove the seeds and skin from the peppers as you desire and cut them up into small peices.
  8. Add sliced basil and then season.

Making the Eggplant Caviar

  1. A large eggplant
  2. Olive oil
  3. Fresh lemon juice
  4. Salt and pepper
  5. Roast the eggplant over an open flame until it is burnt all the way around the skin and inside is soft.
  6. Peel off burnt skin once cooled off and remove the seeds.
  7. Cut up whatever is left of the eggplant and mix with olive oil and lemon juice.
  8. Season with salt and pepper.

Preparing the Watermelon

  1. Cut out the center of a large seedless watermelon into rectangle.
  2. Slice into thick and even peices.

What goes into the Garnish

  1. Basil tips
  2. Baby gem hearts
  3. Thinly shaved red raddish
  4. Olive oil
  5. Sea salt flakes
  6. Ground pepper

Hope you guys enjoy!

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Unique Recipe To Try

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Ingredients:

  • Cooked lobster meat; preferably the tail of a 1 ½ pound lobster cut into 4 long pieces
  • Corn Dog Batter (recipe to follow)
  • 2 oz creamy mustard dip (recipe to Follow)
  • Your favorite Pickles
  • 4 Bamboo tooth picks
  • ½ gallon Peanut oil to fry

Directions:

In a heavy pot or deep fryer, warm up your peanut to 350 degrees.

Cover the lobster pieces completely with the batter.

Then carefully place the lobster in the oil and fry it for a few minutes, until they turn a nice, golden brown.

Use tongs to take them out and lay out on a paper towel for half a minute.

Place a toothpick in the end of each piece and serve with a spicy mustard dip and pickles.

Mustard Dip Ingredients & Directions:

  • 1/2 cup whole grain Dijon
  • 1/4 cup regular Dijon
  • 1/4 cup mayo
  • 2 T red wine vinegar
  • 2 T minced tarragon

Mix all of these ingredients together and then season with salt and pepper.

Corn Dog Batter Ingredients & Directions:

  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper

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One-Ingredient Ice Cream!

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Banana Ice Cream

This delicious, guilt-free dessert is one of my favorites! Not only is it ridiculously easy to make, but it only uses one simple and completely natural ingredient… BANANAS! It’s a fantastic option for vegans or those keeping a watch on sugar, artificial enhancers, unhealthy fats, or calories.

Ingredients

Makes 2 Servings

  • 2 peeled, ripe bananas, sliced into coins and frozen in freezer until solid

Extras

Blend in 3 tbsp of these sweet additions brought to you by theKitchn:

  • Honey
  • Nutella or peanut butter
  • Unsweetened cocoa powder + 2 tbsp cream
  • Vanilla extract or cinnamon to taste

Sprinkle 1/3 c. of any of these on top:

  • Sliced, frozen strawberries
  • Sliced, toasted almonds
  • Fruit jam
  • Shredded coconut

Preparation

Mix bananas and any extras in a food processor until creamy, or use a blender with 1/3 c. milk (almond, soy, or dairy milk). Place creamy mixture back in freezer until it reaches a desired consistency, or add toppings and enjoy as an irresistible custard!!

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Mouth Watering Thai Beef Lettuce Wraps

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Thai Beef Lettuce Wraps

This delicious dish is brought to you by Ben Sargent’s TV show Hook Line at Dinner.  Hope you enjoy this as much as we did!

Ingredients:

  • 1 LB ground lean beef
  • 2 tbsp lime juice
  • 2 tbsp tamari (or soy sauce)
  • 2 tbsp of Srirachi sauce
  • 2 tbsp Thai Sweet chilli sauce
  • 1/4 c. orange juice
  • 1/4 c. diced green onions
  • 2 tbsp honey
  • I head of Bibb lettuce, washed and dried. Leaves separated.

For the slaw:

  • 5 cups shredded cabbage and carrots (You can use the organic bagged cole slaw mix)
  • 1 tsp fresh grated ginger
  • 1 tsp finely diced cilantro
  • 1 tbsp lime juice
  • 1 tsp tamari
  • 2 tbsp tahini paste
  • 1/2 c. natural chunky peanut butter (sub almond butter if you’re legume-free)
  • 2 tbsp honey
  • 1/3 c. orange juice

Preparation for the beef:

Place all ingredients in a cast iron pan.

Ladle some of the juice left in the skillet onto the meat and stir to coat.

Sauté for a few minutes until beef is cooked through.

Preparation for the slaw:

Whisk all the ingredients together in a large mixing bowl except the cabbage & carrots.

Then pour the mixture over the slaw and toss to coat.

Place the meat on the lettuce, top with slaw, and wrap burrito-style.

Serve with hoisin or sweet chili sauce.

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Eat Healthy~ Hummus Recipe

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I love hummus because it is very delicious and there are so many ways to eat it.  It is not, however, just a tasty snack.  Many benefits for your body come from eating hummus.  

Why eat hummus?

  • Hummus has high fiber and slows your digestion.
  • It keeps blood sugars from rising too quickly.
  • Chickpeas contain iron and manganese that keep up energy levels and keep blood healthy.
  • Olive oil is a great source of healthy fat, improving the health of your hair, skin, and nails.
  • Tahini is high in protein and a really nice source of calcium.
  • Garlic improves your immune system.  It helps to fight colds, cancer, heart disease, and infections.

Where to use hummus.

  • Instead of mayo.
  • To butter bread.
  • Dip for vegetables.
  • Chips and dip.
  • Salad dressing.
  • Sliced chicken breasts.  (Or stuffed chicken breast.)

Ingredients

  1. 1 can chickpeas drained and rinsed
  2. 1/4 cup warm water
  3. 4 tbsp peanut butter
  4. 2 tbsp olive oil
  5. 3 tbsp lemon juice
  6. 1 clove garlic
  7. 1/4 tbsp sea salt

Directions

  1. Put above ingredients into food processer.
  2. Blend until smooth.  (If too thick, add water.)
  3. Enjoy!

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Easy to make, Delicious to Eat

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Shasta Porcini Risotto Recipe

This meal is put together simply and has a very delicious, creamy texture to it!  You will love it once you try it and want to enjoy it again!  

Ingredients: Serves 6

  • 2 cups wild porcini mushrooms – quartered to similar size pieces

  • 2 cloves garlic – thinly sliced

  • 3 sprigs thyme

  • 2 tbs. olive oil

  • ½ med onion (fine diced)

  • 1 cup carnaroli rice (or arborio rice)

  • ½ c. sauvignon blanc

  • 4 cups hot vegetable stock

  • 2 tbsp. butter

  • ¼ cup parmigiano-reggiano cheese

  • 3 cups fresh peas

  • 2 shallots – finely chopped

  • 3 tablespoons chervil – chopped

  • 18 pea shoots

Directions:

In boiling salted water, blanch peas for 30 seconds. Immediately cool in as ice bath.

Heat 2 tablespoons of olive oil in a thick-bottomed saucepan over medium heat. Add garlic, thyme and mushrooms. Season with salt and pepper.

Sauté over medium heat until mushrooms have softened and garlic is fragrant. Heat the olive oil in a thick-bottomed saucepan over medium heat. Sweat onions until translucent.

Add rice and stir slowly, after increasing the heat add the wine. Stir over rapid simmer for 2 minutes. Keep stirring to maintain even cooking of rice. Add stock a little at a time.

Keeping a soupy consistency, the whole process should take about 15-18 minutes for carnaroli rice (3-5 minutes less for arborio). Season with salt during this process, as the rice will absorb the salt. Cook “al dente”.

Remove from heat. Add cheese and butter, then stir briskly to emulsify. Adjust seasoning and consistency. Risotto should be smooth and creamy, but textured.

In a pan over medium heat, sauté shallots until softened. Add peas and chervil and heat for 1 minute or until warmed through.

Spoon fresh peas and porcinis over risotto and garnish with pea shoots. Serve immediately.

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Delicious Mango Salsa

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This delectable salsa is served at the Ocean Reef Club located in Key Largo, Florida.

Ingredients

  • 2 large Florida grown mangos, finely diced
  • 3 green onions, minced
  • 1 jalapeño chile pepper, seeded, ribs removed, finely diced
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon lime juice, freshly squeezed
  • 2 pinches salt
  • 2 pinches black pepper

Instructions

  • 1. Combine all ingredients in a medium-sized bowl and toss gently.
  • 2. Chill for an hour or serve immediately in a taco, over grilled fish, or eat with yucca or plantain chips.

You can enjoy this recipe as a simple summer snack or serve as an appetizer to a meal.  Either way, you will love this tasteful salsa on any occasion!

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Fun Food to Try

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Filet of Turbot with Organic Hen Egg and Candied Pumpkin Seeds

This filet of turbot was put together at the London restaurant in New York City, with sweet spinach and parsley puree, champagne sauce, and sweet candied pumpkin seed garnish.  This is just one of many delicious plates they offer!

To make the candied pumpkin seeds

  • ½ pt. pumpkin seeds
  • ½ cup sugar
  • ½ cup water
  • Grape seed oil
Add salt and pepper to the sugar and water for a little seasoning.  Cook in the pumpkin seeds until they are glazed.  Immediately submerge them into the hot oil and fry until they turn golden brown.  Place them flat on wax paper to cool.

To make the Champagne Sauce

  • 1 cup fume (reduced fish stock)
  • ½ cup cream
  • Dash of lemon juice
  • Champagne to finish
  • Salt to taste

Start by heating up the fume, cream, and lemon juice in a small pot. Add Champagne and blend until you get a nice, light foam.

To make the Spinach and Parsley Purée

  • 6 shallots
  • 1 bunch parsley
  • ½ cup spinach
  • 1 tsp. butter

Moisten the shallots until they are soft. Let the spinach and parsley boil in salted water until it is chewable and then cool in some ice water. Put the spinach, parsley and shallots into the blender and purée until it is smooth. You can then add in a little bit of butter at a time while blending. Lastly, strain it and season it with salt and pepper!

Hope you enjoy!

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