A year ago around this time, I was in Tallahassee, Florida doing the cooking show, Stirrin' It Up with Chef Beee at a wonderful restaurant called, Nefertari's with a brother by the name of Baba Kamau. We made Nigerian Peanut Stew together and it was just incredible. He said that sometimes they call it African Peanut Stew. I like that name, so I decided
to go with it. As you may know, I will be heading to Ghana, West Africa this upcoming week and wanted to share this recipe as I begin to prepare for the trip. This recipe, African Peanut Stew, was updated a bit to include an essential oil. I add a few drops of Ginger Essential Oil to this one pot dish and it really makes the dish taste even more amazing. This is my recipe offering to you this week. Check out the newsletter for other events coming up and I hope that you enjoy. See you in Ghana!
We know that during the holiday season, there is a lot of indulgence taking place. You will probably eat foods that you don't normally have in your diet. You may even give yourself permission to consume some unhealthy foods because you don't normally eat these at all, saying "What's eating that dish going to do to me anyway, I am just going to eat what I want this holiday and have a good time." While the holiday season is a wonderful time to connect with family and friends it is also an important time to stay on your food game so you don't get too far off track and have to make drastic changes to get back what you've worked so hard to achieve. If you have any health goals that you are trying to meet during this time, try following these three simple rules so that you can stay on your food game and survive Thanksgiving healthy, happy, and guilt-free.
My LOVE of Thai Cuisine is an understatement. Such bold and rich flavors in one dish! Back in the day, I frequented a Thai spot in a pretty posh part of Atlanta called, Surin Thailand. There, I found myself eating this amazing dish called Larb Salad all the time. Well, back in the day I used to eat chicken. This dish is typically prepared with ground meat, like ground chicken or ground pork. Of course, I don't eat those foods anymore but I still crave larb. So I had the idea to recreate this amazing dish using plant-based substitutes for ground meat.
In my version of Vegan Larb Salad, I use walnuts and cauliflower rice to make my ground "nut meat". This was the dish that I prepared this past Sunday on the cooking show, and as my gift to you on this Sweetheart's Day, I encourage you to make it for someone you love. It is super simple and it tastes amazing. Here is the recipe:
VEGAN LARB SALAD
INGREDIENTS: <For Serving Shell>
Napa Cabbage or Red Cabbage, cut into little serving leaves or sh...
I don't know about you, but when it is cold outside, nothing warms you up like a good ole cup of soup. Try this simple recipe and stay warm!
2 Cups of Dried Northern White Beans
5 Cups of Water
1 Yellow pepper chopped
1/2 of a red onion
2-3 Cloves of garlic
1/2 Tbs of sea salt
1 Tbs of sweet paprika
1 Tbs of cracked peppercorn
3 Leaves of kale chopped into ribbons
3 Medium sized carrots diced into coins
1/2 Cup red quinoa
1/2 Tbs cumin seed
1 Tbs of sesame seeds
1-2 Drops of FENNEL Essential Oil
1-2 Drops of CUMIN Essential Oil
On medium heat, bring to a boil, in a medium to large size pot, beans and water. Add salt, paprika, peppers, onions, garlic, peppercorn, fennel, cumin seed. Continue to boil until beans become tender. Once tender, add kale, carrots, quinoa and sesame seeds. If liquid reduces add a little bit more. Reduce to simmer until quinoa is cooked, about 15-20 minutes and essential oils just before plating and stir in thoroughly. Serve in a bowl and enj...
You know, since I started hosting Stirrin' It Up with Chef Beee and Friends" Plant-Based Cooking Show, I have met so many amazing health and wellness professionals. It is truly a gift to share healthy approaches to plant-based foods with others. We broadcast the show LIVE at IWI Fresh Garden Day Spa. On the show this past Sunday, my guest was Coach Khara Ashburne, a wonderful health coach and we made a beautiful Indian dish, Channa Masala with 10-Minute Naan Quick Bread. I wanted to share this simple yet delicious recipe with you. Indian flavors are to die for and are some of my favorite foods on the planet. It takes me back to my home in Guyana, South America. We use a lot of Indian spices when making our dishes. You can now make this wonderful dish at any time. Try this recipe out and tell me what you think. If you haven't checked out the video for the cooking show, be sure to visit the COOKING SHOWS on my web page. The video for the Channa Masala is below. Don't forget to...
I received a post this morning from a friend who shared a video with me on how to make cauliflower fritters, but the recipe included egg and dairy. I decided to take a stab a non-dairy version. Check the rough recipe!!!
1 head of cauliflower
1/2 cup water
1/2 red onion
1/4 cup of cashews
1/4 cup of cashew milk
1 tbs of flax seeds
2 cloves of garlic
2 tsp sea salt
2 tsp fresh cracked pepper
2 tsp cumin
1/2 cup spelt flour
1 cup of blue corn meal
STEP 1: Cut cauliflower into small pieces and place in large pot with water and steam on low until cauliflower is soft and mash-able. Strain all the water off and mash cauliflower with a fork (mash potato consistency) and then reserve.
STEP 2: Make binding agent (Cashew Cream) In a food processor, combine cashews, cashew milk, and flax seed (and a pinch of salt). Blend until smooth and creamy. Remove from blender and add to mashed cauliflower.