Nyansapo | Essentially Chef Beee

P.O. Box 115152

Atlanta, GA 30310

404-734-1268

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RECIPE/BLOG

May 27, 2017

Marinated Greens with Mung Bean Sprouts was where is was at today! This recipe is super simple and really surprised people how good it is. Give it a try and tell me what you think.


Here's the Rough Recipe:
1 bunch of collard greens cut into fine ribbons
1 bunch of Swiss chard cut into fine ribbons
½ cup of mung bean sprouts
1 julienned red pepper
1 red onion
4 green onions chopped
½ cup of olive oil
3 cloves of garlic minced
2 tbs Braggs Amino Acid
2 tbs lemon juice
pinch of black pepper
pinch of Himalayan salt

Dressing Directions: In a bowl, add olive oil, amino acid, lemon juice, cloves of garlic minced, black pepper, pinch of salt and mix well. In a bowl reserved for collards and chards, add peppers and onions. Mix everything together well and then add to the bowl with collards chards, peppers, and green onions. Make sure that it is well covered and let it sit for about 30 minutes.

May 27, 2017

Forget about a hot toddy, this a wonderful hot beverage that will warm your inside as well as your heart. This is a wonderful way to keep inflammation at bay.

Check the recipe! ROUGH RECIPE 1 Cup of unsweetened cashew milk 1/4 Tsp of good vanilla extract 2 Cardamom seeds (splitted) or 1/2 tsp of Cardamom powder 1 Tsp of turmeric powder 1/2 tablespoon of honey or agave nectar DIRECTIONS In a small sauce pan, on a medium to low flame, heat cashew milk. Add vanilla extract and cardamom. Once milk is completely heated through, add turmeric. Make sure that the turmeric is well incorporated and stir until there are no lumps. Finally, add sweetner of your choice. Here, I used a bit of honey.

Thanks for the inspiration sista Raishlyn. This recipe makes me smile...Mmmm.

May 26, 2017

Coconut Thai Vegetable Curry - Just a little Something I prepared for dinner last night.I love Thai dishes, but I just don't want to spend a grip when you go out to a good Thai restaurant. You can whip up a quick dish at home with one little shortcut. Check the rough recipe.

Rough Recipe: In an oven, set on broil, roast tofu that has been cut into cubes. You can season with sesame oil, black pepper and salt. As it roasts, the tofu will incorporate those flavors. Once the tofu is golden brown, remove from oven and reserve. Next, roast eggplant that has been cut into cubes as well. I like to coat the eggplant with olive oil, salt and pepper. Then reserve to the side. In a frying pan, add some olive oil and sauté green onions, red and yellow peppers and then reserve.

Okay, so here is the shortcut. You can find some good thai curry paste at your local Asian market. The paste has quite a few ingredients and it saves some time when you purchase the paste so that you don't have to make it from...

May 26, 2017

Micro-greens are packed with powerful proteins and digestive enzymes which is just what the body needs. Try this RAW salad filled with nutritious sprouts that will give your body all the phytonutrients it craves. 

Rough Recipe: Buckwheat lettuce sprouts, sunflower sprouts, mung bean sprouts, lentil sprouts, asparagus, and veggie kraut. You can dress this salad with apple cider vinegar, or a lemon juice/olive oil/garlic combo. 

Sprouts can be purchased at Whole foods OR your neighborhood co-operative market OR you can grow them yourself like I did in an earlier post!

May 13, 2017

This dish was inspired by one of my visits to a cool little spot in Atlanta called, the SoundTable, a few weeks ago. They offer an appetizer that is made with cauliflower and brussels sprouts. Operating from no recipe, I tried to recreate this dish and bam! I think I have a winner. In my version, I decided to use the amazing purple cauliflower just to shake things up a bit.

Here is the Rough Recipe: Cut brussels sprouts in half and reserve to the side. Next, cut up cauliflower florets into bite-sized pieces. Combine the ingredients in a bowl and add olive oil, paprika, ground pepper, a dash of himalayan salt, and liquid amino acid. Pre-heat your oven and then place a skillet inside the oven to heat up.

Make sure that the oven is set at BROIL LOW. And then roast for 30 minutes. Once it is done roasting place all contents in a bowl. Spicy Vinaigrette Dressing - In a bowl, combine black pepper, rice wine vinegar, apple cider vinegar, olive oil, agave, paprika, and a touch of salt.

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