Wednesday, July 31, 2013

Not Your Average Wednesday Night Dinner



On the Menu

 What’s dis here Chicken
4 – 6 Servings
Ingredients
For the Marinade
6 ounces pineapple juice
1 lime juiced
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 teaspoon crushed red chili peppers
1 teaspoon turmeric
2 ½ pounds chicken pieces; breasts, thighs, drumsticks

Method
Mix all marinade ingredients in a bowl.
Place chicken in zipper log bag, pour marinade in and squeeze out air from bag before sealing. Massage chicken in bag to make sure all pieces of chicken are bathing in marinade.
Marinate in refrigerator for half a day, or overnight; turn bag occasionally to ensure chicken is entirely covered.
When ready to grill, remove chicken from marinade (discard marinade) and grill chicken over medium heat until done, about 20-25 minutes, turning once for nice grill marks. 

 Spicy Roasted Sweet Potatoes

6 – 8 Servings
Ingredients
3 pounds sweet potatoes peeled and cut into chunks
2 tablespoons extra-virgin olive oil
1 tablespoon of fresh-squeezed lime juice
4 cloves garlic (minced)
1 tablespoon fresh grated ginger
1 teaspoon cinnamon
½ teaspoon chili powder
½ teaspoon nutmeg
½ teaspoon turmeric
½ teaspoon allspice
½ teaspoon sea salt
½ cup fresh scallions (chopped for garnish)

Method
Preheat oven to 425°F.
Lightly wipe a baking sheet down with oil or line with parchment paper.
In a large bowl, whisk together the olive oil, lime juice, garlic, fresh ginger and spices. Then add sweet potatoes; toss and coat well.
Place seasoned sweet potatoes onto a baking pan and spread them out into a single layer, so they can roast evenly.
Roast sweet potatoes in oven, stirring occasionally, for about 40 - 45 minutes or until they are golden brown, tender, and caramelized.
Remove from oven place on a platter and garnish with fresh scallions.
Serve hot

 The New Age Olive Garden Salad

6 – 8 Servings
Ingredients
1 bunch romaine lettuce, sliced
1 bunch red leaf lettuce, sliced
2 Roma tomatoes cut into eighths
6 – 8 black olives
6 – 8 pepperoncini or banana peppers
½ medium red onion, sliced 
½ cup croutons
For the New Age Dressing: (Traditional dressing listed below)
½ cup vegan mayo
½ cup white wine vinegar
2 tablespoons orange juice
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon Italian seasoning
1 teaspoon dried oregano
½ teaspoon sea salt
½ teaspoon crushed red chili pepper

Method
Chill your salad bowl in the freezer for at least 30 minutes. Once bowl is chilled, add the lettuce then top them with onions, olives, pepperoncini, tomatoes and croutons. 
 
For the Dressing:
Combine all the ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little honey
 Keep dressing for up to 10 days if you store it in an airtight container in the refrigerator.

Traditional Olive Garden dressing:
½ cup mayonnaise
⅓ cup white vinegar
1 teaspoon vegetable oil
2 tablespoons light corn syrup
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
¼ teaspoon garlic salt, or 1 garlic clove, minced
½ teaspoon dried Italian seasoning
½ teaspoon dried parsley flakes
1 tablespoon lemon juice

Method: Combine all the ingredients in a blender until well mixed.





 

What’s dis here Chicken


 What’s dis here Chicken
4 – 6 Servings
Ingredients
For the Marinade
6 ounces pineapple juice
1 lime, juiced
1 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 teaspoon crushed red chili peppers
1 teaspoon turmeric
2 ½ pounds chicken pieces; breasts, thighs, drumsticks

Method
Mix all marinade ingredients in a bowl.
Place chicken in zipper log bag, pour marinade in and squeeze out air from bag before sealing. Massage chicken in bag to make sure all pieces of chicken are bathing in marinade.
Marinate in refrigerator for half a day, or overnight; turn bag occasionally to ensure chicken is entirely covered.
When ready to grill, remove chicken from marinade (discard marinade) and grill chicken over medium heat until done, about 20-25 minutes, turning once for nice grill marks.

Spicy Roasted Sweet Potatoes

 Spicy Roasted Sweet Potatoes
6 – 8 Servings
Ingredients
3 pounds sweet potatoes peeled and cut into chunks
2 tablespoons extra-virgin olive oil
1 tablespoon of fresh-squeezed lime juice
4 cloves garlic (minced)
1 tablespoon fresh grated ginger
1 teaspoon cinnamon
½ teaspoon chili powder
½ teaspoon nutmeg
½ teaspoon turmeric
½ teaspoon allspice
½ teaspoon sea salt
½ cup fresh scallions (chopped for garnish)

Method
Preheat oven to 425°F.
Lightly wipe a baking sheet down with oil or line pan with parchment paper.
In a large bowl, whisk together the olive oil, lime juice, garlic, fresh ginger and spices. Then add sweet potatoes; toss and coat well.
Place seasoned sweet potatoes onto a baking pan and spread them out into a single layer, so they can roast evenly.
Roast sweet potatoes in oven, stirring occasionally, for about 40 - 45 minutes or until they are golden brown, tender, and caramelized.
Remove from oven place on a platter and garnish with fresh scallions.
Serve hot

The New Age Olive Garden Salad


 
 The New Age Olive Garden Salad
6 – 8 Servings
Ingredients
½ head romaine lettuce, sliced
½ head red leaf lettuce, sliced
2 Roma tomatoes cut into eighths
6 – 8 black olives
6 – 8 pepperoncini or banana peppers
½ medium red onion, sliced 
½ cup croutons
½ cup freshly sliced Parmesan cheese 
For the New Age Dressing: (Traditional dressing listed below)
½ cup vegan mayo
½ cup white wine vinegar
2 tablespoons orange juice
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon Italian seasoning
1 teaspoon dried oregano
½ teaspoon sea salt
½ teaspoon crushed red chili pepper
Method
Chill your salad bowl in the freezer for at least 30 minutes. Once bowl is chilled, add the lettuce then top them with onions, olives, pepperoncini, tomatoes, croutons and cheese. 
For the Dressing:
Combine all the ingredients in a blender until well mixed. If this is a little too tart for your own personal taste, add a little honey
 Keep dressing for up to 10 days if you store it in an airtight container in the refrigerator.
Traditional Olive Garden dressing:
½ cup mayonnaise
⅓ cup white vinegar
1 teaspoon vegetable oil
2 tablespoons light corn syrup
2 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
¼ teaspoon garlic salt, or 1 garlic clove, minced
½ teaspoon dried Italian seasoning
½ teaspoon dried parsley flakes
1 tablespoon lemon juice
Method: Combine all the ingredients in a blender until well mixed.

Monday, July 29, 2013

Treat Your High Cholesterol And Clogged Arteries Naturally With Curcumin




Written by: David Gutierrez


(NaturalNews) The humble spice that gives curry powder its characteristic yellow color may hold the key to helping people lower their cholesterol and fight heart disease naturally, research suggests.

The spice in question, turmeric, has a long history of use as a traditional medicine across Asia. In recent years, Western scientists have conducted numerous studies on turmeric and the trio of yellow pigments that it contains known as curcuminoids. The curcuminoids (sometimes simply called "curcumin," after the most famous of the three) are antioxidant polyphenols known to function as potent anti-inflammatories.

According to a study published in the journal Atherosclerosis in 2004, turmeric extract may reduce the susceptibility of LDL ("bad") cholesterol to oxidation, an important step in the development of atherosclerosis and heart disease. Turmeric extract also reduced overall LDL and total cholesterol levels. Notably, the study found the most benefit to turmeric extract at a lower rather than a higher dose.

Another, more comprehensive, study was conducted by French researchers in 2008, presented at the American Heart Association's Basic Cardiovascular Sciences Annual Conference in 2009 and published in the journal Molecular Nutrition & Food Research in 2012. Mice predisposed to develop atherosclerosis were fed either a control diet or the same diet plus curcumin supplements for four months. At the end of this time, researchers found 26 percent fewer fatty artery deposits in the mice fed the curcumin-enhanced diet. Fewer atherosclerotic lesions were seen in these mice. In addition, the researchers found that
curcumin seemed to actually change the expression of genes related to plaque buildup in arteries.


Turmeric outperforms cholesterol-lowering drugs?
Another study on mice predisposed to heart disease was conducted by researchers from Kyungpook National University in South Korea and published in the journal Molecular Nutrition & Food Research in 2011. In this study, the mice were fed a high cholesterol diet that was supplemented either with curcumin, the cholesterol-lowering drug lovastatin or a placebo. After 18 weeks, the researchers found that just like lovastatin, curcumin lowered blood levels of cholesterol, triglycerides and LDL cholesterol, while increasing levels of HDL ("good") cholesterol. It also led to changes in gene expression that could be expected to reduce the risk of artery damage and heart disease.
 "Long-term curcumin treatment lowers plasma and hepatic cholesterol and suppresses early atherosclerotic lesions comparable to the protective effects of lovastatin," the researchers concluded. "The anti-atherogenic effect of curcumin is mediated via multiple mechanisms including altered lipid, cholesterol and immune gene expression."

Turmeric for your heart and health
Lowering cholesterol and fighting arterial disease are not the only ways that turmeric improves the health of your heart, or of your body as a whole. In a trio of studies published between June and October 2012, researchers from the University of Tsukuba in Japan found that curcumin supplements improved two measures of heart health (vascular endothelial function and arterial compliance) as much as an aerobic exercise program, while a combination of the two lead to even more dramatic benefits. A combination of curcumin and exercise was also found to significantly slow age-related degeneration in the heart.

Studies have also suggested that
turmeric and curcumin can help fight infection, arthritis, Alzheimer's disease, and numerous forms of cancer.

The body absorbs curcumin best from turmeric root (which is more commonly consumed in the West ground up, as a spice), rather than from supplements. As seen in the 2004 study, evidence suggests that the greatest health benefit comes from consuming curcumin and other "nutraceuticals" at low doses over a long period of time, rather than from short-term, high dosage schedules.

 
Note from New Age Soul Food the main ingredient in curry is turmeric. So for that greater long term benefit eat more curry dishes and use seasoning that contain turmeric.

  

Friday, July 26, 2013

Sunday Dinner July 28,2013

On the Menu

Pan-Seared Swordfish with Peach Salsa and Arugula
Serves 4
Ingredients:
4 swordfish steaks, about 1 inch thick
½ teaspoon sea salt, divided
½ teaspoon ground black pepper
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon paprika
2 peaches, diced
½ cup diced red onion
½ cup chopped fresh cilantro
1 lime, juiced
¼ - ½ teaspoon crushed red chili peppers
12 ounces baby arugula
¼ cup extra-virgin olive oil, divided 
Method
Rinse fish and pat dry with a paper towel.
Mix together ¼ teaspoon sea salt, the black pepper, garlic, onion and paprika and sprinkle it over the swordfish steaks.
Let steaks sit in the seasoning at least 1 hour.
Meanwhile, make the salsa by combining the peaches, onion, cilantro, lime juice, 1 teaspoon oil, crushed red chili peppers and ¼ teaspoon salt in a small bowl.
In a separate bowl, combine arugula with 1 teaspoon oil.
Heat the remaining oil in a large skillet over medium-high heat.
Add the fish to the hot skillet and cook 3 – 4 minutes before turning. 
Turn once and continue cooking until fish is opaque in the center. This should take another 3 – 4 minutes, be careful not to overcook.
To plate, divide greens between 4 plates and top each plate with fish and the peach salsa.
 
Jasmine Rice with Lima Beans and Dill
4 Servings
Ingredients
1 cup Jasmine brown rice
2 cups water
1 bay leaf
1 tablespoon olive oil
½ cup frozen baby lima beans, rinsed, drained
1 teaspoon salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 – 3 tablespoons chopped fresh dill

Method
Rinse rice thoroughly with cold water and strain.
In a medium size pot, add rice, water and bay leaf; bring to a boil and let it boil uncovered for 7 minutes.
Drain rice through a wire mesh strainer reserving cooking liquid and bay leaf then set them both aside.
Return pot to the stove and heat, add the oil, thoroughly drained rice, bay leaf, lima beans, salt, onion and garlic.
Mix ingredients and let it cook approximately 6 minutes, stirring occasionally.
Add the reserved liquid; make sure it covers rice by at least 1 inch.  Add more water if necessary.
Bring pot up to a boil, stir then cover with a tight fitting lid. Reduce heat to the lowest setting and let rice cook 35 minutes undisturbed.
After the 35 minutes has elapsed, remove pot from the heat and let it sit unopened for 10 minutes.
After 10 minutes, remove top and gently fold in the fresh dill.

Grilled Squash with Sage
8Servings
 
Ingredients
1 ½ pounds butternut squash, cut in fourth
1 ½ pounds crook neck [yellow] squash, cut in half
1 ½ pounds zucchini, cut in half
½ bunch fresh sage, roughly chopped
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Method
Preheat grill
Peel butternut squash, slice in half lengthwise and remove seeds. Cut in half again lengthwise.
Wash then cut the crookneck (yellow) squash and zucchini in half lengthwise.
Remove sage from the stems and rough chop.  Add the oil, salt and pepper and whisk together in a large bowl.  
Add the squash and rub each piece down by hand with the sage and oil mixture.
Reserve the remaining oil mixture to toss over the squash after grilling.
Place pieces on a hot grill and grill until brown and slightly tender.
Once squash is done, let it cool slightly then slice on the diagonal return to the bowl with the oil mixture and toss again before serving.

Grilled Squash with Sage


Grilled Squash with Sage
8Servings
Ingredients
1 ½ pounds butternut squash, cut in fourth
1 ½ pounds crook neck [yellow] squash, cut in half
1 ½ pounds zucchini, cut in half
½ bunch fresh sage, roughly chopped
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Method
Preheat grill
Peel butternut squash, slice in half lengthwise and remove seeds. Cut in half again lengthwise.
Wash then cut the crookneck (yellow) squash and zucchini in half lengthwise.
Remove sage from the stems and rough chop.  Add the oil, salt and pepper and whisk together in a large bowl.  
Add the squash and rub each piece down by hand with the sage and oil mixture.
Reserve the remaining oil mixture to toss over the squash after grilling.
Place pieces on a hot grill and grill until brown and slightly tender.
Once squash is done, let it cool slightly then slice on the diagonal return to the bowl with the oil mixture and toss again before serving.










Pan-Seared Swordfish with Peach Salsa and Arugula



Pan-Seared Swordfish with Peach Salsa and Arugula
Serves 4

Ingredients:
4 swordfish steaks, about 1 inch thick
½ teaspoon sea salt, divided
½ teaspoon ground black pepper
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon paprika
2 peaches, diced
½ cup diced red onion
½ cup chopped fresh cilantro
1 lime, juiced
¼ - ½ teaspoon crushed red chili peppers
12 ounces baby arugula
¼ cup extra-virgin olive oil, divided

Method
Rinse fish and pat dry with a paper towel.
Mix together ¼ teaspoon sea salt, the black pepper, garlic, onion and paprika and sprinkle it over the swordfish steaks.
Let steaks sit in the seasoning at least 1 hour.
Meanwhile, make the salsa by combining the peaches, onion, cilantro, lime juice, 1 teaspoon oil, crushed red chili peppers and ¼ teaspoon salt in a small bowl.
In a separate bowl, combine arugula with 1 teaspoon oil.
Heat the remaining oil in a large skillet over medium-high heat.
Add the fish to the hot skillet and cook 3 – 4 minutes before turning. 
Turn once and continue cooking until fish is opaque in the center. This should take another 3 – 4 minutes, be careful not to overcook.
To plate, divide greens between 4 plates and top each plate with fish and the peach salsa.