Monday, September 29, 2014

Monday Morning Smoothie



 Elimination Smoothie

Smoothie Tip: If you’re experience problems with constipation, this smoothie is definitely for you.  Make sure you drink plenty of water throughout the day to help with the elimination process.  In most cases you should have a normal movement the following day.  If not, continue with this smoothie until you do.




Elimination Smoothie
2 Servings
Ingredients
1 cup water
4 prunes, pitted
¼ cup whole oats
1 apple
1 celery stalk
½” piece ginger root, sliced
1 handful baby spinach
6 mint leaves
½ cup frozen strawberries

Method
Pour water and prunes in a blender and puree until prunes are pulverized.  Add the oats and let them soak overnight in the refrigerator.
In the morning, puree the oaks and juice for a few seconds.
Add the apple, celery, ginger, spinach, mint and frozen strawberries.  Puree until mixture is smooth and creamy.  If needed add water to get the desired texture.

Saturday, September 27, 2014

Sunday Dinner September 27, 2014

On the Menu

Honey Mustard Chicken  
Jamaican Style Red Beans and Brown Rice
Collard Greens with an Asian Flare
Roasted Apples
Strawberry Ice Tea



  Honey Mustard Chicken
6 – 8 Servings

Ingredients
1 chicken, skinned, cut in eights
½ cup honey
¼ cup Dijon mustard
½ teaspoon salt
½ teaspoon oregano
1 teaspoon curry powder

Method
Mix together the honey, mustard, salt, oregano and curry powder.
Marinade chicken for at least 2 hours.
Place chicken in a baking pan and bake uncovered for 45 minutes or using a meat thermometer when the internal temperature reaches 165 degrees.
 

Jamaican Red Beans and Brown Rice
10 Servings

Ingredients
1 cup dried red beans, sorted
5 cups water
½ bunch of fresh thyme
3 scallions, whole
1 tablespoon + 1 teaspoon granulated garlic
1 tablespoon + 1 teaspoon granulated onion
1 teaspoon crushed red chili peppers
½ teaspoon ground pepper red or black
5 - 6 whole allspice berries
2 teaspoon sea salt – Divided
2 cups coconut milk, canned
3 cups long grain brown rice, uncooked

Method
Rinse beans thoroughly and place in a large pot along with the water.
Tie together the thyme with butchers twine and add to the pot along with the whole scallions, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, crushed red chili peppers, ground pepper, allspice berries and 1 teaspoon salt.
Cook covered over medium heat for 1 ½ hours then add the coconut milk and cook uncovered until the milk is no longer pink in color.  About 15 minutes.
Add the raw rice plus 1 teaspoon each of the following: granulated garlic, granulated onion and salt.
Bring the pot up to a boil cover tightly and reduce the heat to low.  Cook for an additional 45 minutes without disturbing, then let pot sit covered for 10 minutes before opening the lid.
Remove the scallions and thyme stems then fluff before serving.


Asian Style Collard Greens
4 Servings

Ingredients
2 tablespoons sesame oil
1 teaspoon crushed red chili peppers
1 medium onion, sliced thin
1 red bell pepper sliced
3 large cloves garlic, sliced
1 teaspoon ginger root, minced
2 pounds collard greens with stems chiffonade
3 tablespoons tamari (soy sauce)
½ cup orange juice
2 teaspoons granulated garlic
½ teaspoon ground ginger

Method
Heat a large sauce pan or wok add the oil and crushed red chili peppers and sauté until the chili flakes brown slightly.
Add the onions, bell peppers, sliced garlic and minced ginger and saute until the onions are translucent, add the greens and mix thoroughly.
Add tamari, orange juice, granulated garlic and ground ginger mix thoroughly reduce heat to low, cover and simmer 15 – 25 minutes or until greens are tender.

 Roasted Apples
10 - 12 Servings
Chef Rosalind Francis – http://harlemseeds.org/
Ingredients
1 bag cooking apples, such as Gala, Golden Delicious or Rome Beauty, washed and unpeeled
1 - 2 organic lemons, squeezed
1 teaspoon cinnamon
1 - 2 tsp. nutmeg
1 teaspoon vanilla extract
½ - 1 teaspoon agave syrup
 
Method
Preheat oven to 425 degrees.
Cut apples into ½ inch-thick slices.
Toss the apple slices with lemon juice in a large bowl.
Add cinnamon, nutmeg, vanilla extract and agave syrup, and toss apples again.
Transfer to a baking pan large enough to hold slices in a single layer.
Roast, stirring occasionally to prevent scorching, until apples are tender and golden-brown, 20-30 minutes.


 Strawberry Ice Tea
¾ Gallon 
Ingredients
8 tea bags
8 cups [64 ounces] water
Simple syrup
2 cup granulated sugar
2 cup water
1 cup strawberries, fresh

Method
The Tea
In a saucepan, bring the 8 cups of water to a boil. Add the tea bags, remove from the heat, cover, and steep for 15 minutes.
The Syrup
In a medium saucepan, bring 2 cups water and 2 cups sugar to a boil.
Reduce the heat and simmer, stirring occasionally, until the sugar dissolves
Add strawberries and cook 10 – 13 minutes stirring occasionally.
Strain the strawberry syrup through a small mesh strainer. Using a wooden spoon, push some of the strawberries through the strainer and discard the rest.  
To Combine
Remove the tea bags without squeezing them, and pour the tea into a large container. Add 2 cups of the syrup and stir. Let stand at room temperature until cool.
Do not put hot tea in the refrigerator to cool down, as this will cause the tea to cloud.
Serve the tea over ice, stir in additional syrup if desired.

Note: A simple syrup is equal parts sugar and water cooked until sugar dissolves  

Jamaican Style Red Beans and Brown Rice



Jamaican Red Beans and Brown Rice
10 Servings

Ingredients
1 cup dried red beans, sorted
5 cups water
½ bunch of fresh thyme
3 scallions, whole
1 tablespoon + 1 teaspoon granulated garlic
1 tablespoon + 1 teaspoon granulated onion
1 teaspoon crushed red chili peppers
½ teaspoon ground pepper red or black
5 - 6 whole allspice berries
2 teaspoon sea salt – Divided
2 cups coconut milk, canned
3 cups long grain brown rice, uncooked

Method
Rinse beans thoroughly and place in a large pot along with the water.
Tie together the thyme with butchers twine and add to the pot along with the whole scallions, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, crushed red chili peppers, ground pepper, allspice berries and 1 teaspoon salt.
Cook covered over medium heat for 1 ½ hours then add the coconut milk and cook uncovered until the milk is no longer pink in color.  About 15 minutes.
Add the raw rice plus 1 teaspoon each of the following: granulated garlic, granulated onion and salt.
Bring the pot up to a boil cover tightly and reduce the heat to low.  Cook for an additional 45 minutes without disturbing, then let pot sit covered for 10 minutes before opening the lid.
Remove the scallions and thyme stems then fluff before serving.

Asian Style Collard Greens



Asian Style Collard Greens
4 Servings

Ingredients
2 tablespoons sesame oil
1 teaspoon crushed red chili peppers
1 medium onion, sliced thin
1 red bell pepper sliced
3 large cloves garlic, sliced
1 teaspoon ginger root, minced
2 pounds collard greens with stems chiffonade
3 tablespoons tamari (soy sauce)
½ cup orange juice
2 teaspoons granulated garlic
½ teaspoon ground ginger

Method
Heat a large sauce pan or wok add the oil and crushed red chili peppers and sauté until the chili flakes brown slightly.
Add the onions, bell peppers, sliced garlic and minced ginger and saute until the onions are translucent, add the greens and mix thoroughly.
Add tamari, orange juice, granulated garlic and ground ginger mix thoroughly reduce heat to low, cover and simmer 15 – 25 minutes or until greens are tender.

Wednesday, September 24, 2014

New Age Weight Loss Tip #27


HAVE A BALL


Mom
Back in my day, we had the basketball, tennis ball, football and baseball.  And you had to go outside and break a sweat to use them.  
Angelique
In this New Age, we've discovered some indoor balls that are must haves.  Your husband may thank us for New Age Weight Loss Tip #25.  HAVE A BALL!  
Mom
Not that kind.  One of my favorite balls is the basic fitness ball.  We call it the yoga ball.  
Angelique
You've seen it around the gym.  Maybe sat on it for fun.  When used properly, you can get a serious work out. 
Mom
I started using the ball just for crunches.  It's amazing the kind of intensity it brings to your boring ab routine.  But my daughter here gets all fancy.  
Angelique
Not fancy. Just a bit more creative.  My routine ranges from squeezing the ball between my thighs to work the inner thigh to putting it against the wall to lean against as I do squats.   
Mom
You'll find that you can incorporate the fitness ball into most of your floor exercises.  And you're actually getting a double work out because you've got to maintain your balance while using it, so it strengthens your core.  
Angelique
My favorite ball is the medicine ball.  It's an old school concept, but it works.  You know how much you hate those flap cakes hanging under your arms?  Grab a 4 pound medicine ball lift and lower it behind your head and see what happens.  
Mom
I'll tell you.  You'll start building muscles.  A lot of women still feel awkward using hand weights.  The medicine ball is a much easier option.  Plus you can do a lot more repetitions with the ball than with free weights.
Angelique
And its fun.  Normally, when I'm dancing around the house, I'll grab the ball and just start lifting and lowering knowing that I'm strengthening my biceps, triceps and shoulders.  
Mom
Most balls come with suggested exercises, but if you want more just Google it.  Tons of stuff will come up.  What's most important is to be safe and Have a Ball.  

The  Best Lean-Muscle Building Foods
  • Beef (From Grass-Fed Cattle) Beef is important for building lean muscle due to its protein content, cholesterol, zinc, B vitamins and iron content. ...
  • Beets. ...
  • Brown Rice. ...
  • Oranges. ...
  • Cantaloupe. ...
  • Cottage Cheese (Organic) ...
  • Eggs. ...
  • Milk (Organic)

 
  New York Strip Grilled to Perfection
4 Servings
Ingredients:
4 NY Strip steaks,  6 ounces each
granulated garlic
granulated onion
coarse sea salt
coarsely cracked black pepper


Instructions: 
See Grilling 101 First   

Remove steaks from the refrigerator 30 minutes before grilling and season both sides with granulated garlic, onion, salt and pepper.
Preheat grill to high, cook for 3 to 6 minutes per side for medium rare.
To create attractive cross-hatched grill marks, using tongs, give the steaks a quarter-turn halfway through cooking on each side.
When done, allow the steaks to rest for 10 minutes before cutting them. This helps them retain their juice. 
 
 
8 Servings
Ingredients
6 medium golden beets
1 medium red beet - optional
¼ cup water
¼ cup olive oil
½ bunch Italian [flat leaf] parsley
1 stalk celery, sliced
1 medium fennel bulb, sliced - How to
1 medium red onion, sliced
¼ cup white wine vinegar
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon granulated garlic

Method
Preheat oven 350 degrees F
Wash beets thoroughly, and place them in a roasting pan.
Pour water and 1 teaspoon of oil over the beets, toss them around until beets are coated then roast in oven until tender.
Once beets cool, peel and cut into eighths.
Combine all vegetables in a large bowl.
Whisk together vinegar, remaining oil, salt, pepper and garlic pour over beets and mix thoroughly.
Let salad marinate a few hours before serving.
 
 
Brown Rice Salad
8 Servings
Ingredients
1 tablespoon olive oil
2 garlic cloves, finely chopped
1 onion, finely chopped
½ bell pepper (any color), finely chopped
1 cup cabbage, finely chopped
1 carrot, finely chopped
½ tomato, finely chopped
½ teaspoon ginger, finely chopped
1 teaspoon sea salt – divided
½ teaspoon crushed red chili peppers
2 cups cooked brown basmati rice
1 tablespoon lemon juice
1 tablespoon sesame seed oil

Method
Heat oil in a pan; add garlic and onions and sauté until onions are translucent.
Add all of the remaining vegetables and ginger; sauté on high flame continuously for 2-3 minutes. You want the vegetables to be crisp and not soft
Add ½ teaspoon salt and crushed red chili peppers mix well.
Add the cooked rice, lemon juice and oil then mix thoroughly.
Transfer rice to a large bowl and refrigerate until salad is cold.


Melon Salad
8 – 12 Servings
Ingredients:
⅓ cup honey or agave syrup
½ cup orange juice
Juice of 1 lemon
¼  teaspoon crushed red chili peppers - Optional
2 tablespoons chopped fresh mint leaves
1 cantaloupe, seeded, peeled, diced
1 honeydew melon, seeded, peeled, diced
1 watermelon, seeded, peeled, diced

Instructions:
In a small bowl, combine honey, orange juice, lemon juice, chili peppers and mint, mix well.
Place melon cubes in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time.