1 beet
1 long callaloo stalk
1 piece of ginger
1 very big cucumber
1 carrot
I wash them thoroughly, and then ran them all through my juicer then I squeezed one lime and one orange into the mixture. I gulped it down, knowing the feeling that would come after, it was delicious, within 2 minutes I felt high. Nothing beats a natural high. I started to think how wonderful my blood must be feeling, knowing my cells are being created by whatever I consume....oh yeah...
Oh boy this was more powerful than caffein. It picked me up so high...I felt awesome, bouncing off the walls. I swear by it. My body kept telling me how grateful it was.
Try it, I can't wait to hear what it did for you! For those of you who have seen me, you know I never ever get pimples...well now you know my secret. You all know I have energy for the world...now you know.
p.s.
Thursday, October 13, 2011
Wednesday, October 12, 2011
mango coconut water smoothie
Mango-Coconut Water Smoothie
These nutritious combos of fruit, veggies, proteins, and healthy fats make delicious snacks or quick lunches on the go.
2 cups ripe mango chunks (from 1-2 mangos)
2-3 tablespoons fresh lime juice
2 cups unsweetened coconut water
Pinch of cayenne powder
Combine all ingredients in a blender, and blend until smooth.
Serves 2. Per serving: 159 calories; 1 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 39 g carbs; 256 mg sodium; 3 g protein; 6 g fiber
These nutritious combos of fruit, veggies, proteins, and healthy fats make delicious snacks or quick lunches on the go.
2 cups ripe mango chunks (from 1-2 mangos)
2-3 tablespoons fresh lime juice
2 cups unsweetened coconut water
Pinch of cayenne powder
Combine all ingredients in a blender, and blend until smooth.
Serves 2. Per serving: 159 calories; 1 g saturated fat; 0 g unsaturated fat; 0 mg cholesterol; 39 g carbs; 256 mg sodium; 3 g protein; 6 g fiber
Tuesday, October 11, 2011
apple cinammon cake
Cinnamon Apple Cake
1 apple, peeled, cored and chopped
2 tablespoons orange juice, fresh squeezed
1 cup creamy roasted almond butter
¼ cup agave nectar
2 eggs
1 tablespoon vanilla extract
2 tablespoons cinnamon
½ teaspoon celtic sea salt
Instructions
In a food processor combine apple, orange juice, and almond butter and pulse until well blended
Pulse in agave, eggs, vanilla, cinnamon (yes, 2 tablespoons!) and salt
Pour batter into a greased 8x8 inch Pyrex baking dish
Bake at 350° for 32 to 36 minutes
Cool and serve with whipped cream
Enjoy!
1 apple, peeled, cored and chopped
2 tablespoons orange juice, fresh squeezed
1 cup creamy roasted almond butter
¼ cup agave nectar
2 eggs
1 tablespoon vanilla extract
2 tablespoons cinnamon
½ teaspoon celtic sea salt
Instructions
In a food processor combine apple, orange juice, and almond butter and pulse until well blended
Pulse in agave, eggs, vanilla, cinnamon (yes, 2 tablespoons!) and salt
Pour batter into a greased 8x8 inch Pyrex baking dish
Bake at 350° for 32 to 36 minutes
Cool and serve with whipped cream
Enjoy!
plantain lasagna
Pastelon (Sweet Plantain "Lasagna")
Pastelón (Sweet Plantian "Lasagna")
1 lbs ground beef
1 onion,minced
3 gloves garlic, minced
1 green pepper, minced
1/2 chopped cilantro
2 tsp adobo
2 tsp oregano
2 Tbs vinegar
1 envelope sazón
2 bay leaves
8 green stuffed olives, halved
1/2 cup raisins
1/4 cup tomato sauce
4 plantains, peeled and sliced into strips
3 eggs
2 Tbs milk
2 cups white shredded cheese
vegetable oil
salt
Preparation
Pre-heat oven to 350 degrees. Butter square pan with 1 tbs of butter.
Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well.
Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture.
Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes, set aside.
Heat a large frying pan with vegetable oil, just enough to coat the bottom. Fry plantains for 2-3 minutes on each side or until golden and slitely crispy. Drain on a plate with paper towel, set aside.
To assemble pastelon: Take your prepared square pan, start with a layer of plantains, then beef, then a fistful of cheese, repeat. You want to finish with cheese and plantains. Beat 3 eggs with 2 Tbs of milk, pour over the pastelón. Let it sit for a minute allowing the egg to soak in. Top off with just a bit more cheese.
Bake in oven at 350 degrees for 20 minutes.
Eat like a pig, scarf it down, don't share with anyone and enjoy!
Pastelón (Sweet Plantian "Lasagna")
1 lbs ground beef
1 onion,minced
3 gloves garlic, minced
1 green pepper, minced
1/2 chopped cilantro
2 tsp adobo
2 tsp oregano
2 Tbs vinegar
1 envelope sazón
2 bay leaves
8 green stuffed olives, halved
1/2 cup raisins
1/4 cup tomato sauce
4 plantains, peeled and sliced into strips
3 eggs
2 Tbs milk
2 cups white shredded cheese
vegetable oil
salt
Preparation
Pre-heat oven to 350 degrees. Butter square pan with 1 tbs of butter.
Combine, beef, onion, pepper, garlic, cilantro, adobo, oregano, vinegar and sazon. Mix well.
Heat a large skillet at medium-high heat with 2 Tbs of olive oil, add meat mixture.
Cook beef until brown and of the juices bubble up, add bay leaves, olives, raisins and tomato sauce. Mix and let simmer for 10 minutes, set aside.
Heat a large frying pan with vegetable oil, just enough to coat the bottom. Fry plantains for 2-3 minutes on each side or until golden and slitely crispy. Drain on a plate with paper towel, set aside.
To assemble pastelon: Take your prepared square pan, start with a layer of plantains, then beef, then a fistful of cheese, repeat. You want to finish with cheese and plantains. Beat 3 eggs with 2 Tbs of milk, pour over the pastelón. Let it sit for a minute allowing the egg to soak in. Top off with just a bit more cheese.
Bake in oven at 350 degrees for 20 minutes.
Eat like a pig, scarf it down, don't share with anyone and enjoy!
Monday, October 10, 2011
Health & Cooking
Grilled Chicken & Polenta with Nectarine-Blackberry Salsa
WebMD Recipe from EatingWell.com
Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that’s special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rosé.
Servings: 4
Yield: 4 servings
Total Time: 40 minutes
Prep Time: 40 minutes
Recipe Ingredients:
1 tablespoon plus 1 teaspoon canola oil, divided
1 tablespoon ground cumin
1 teaspoon kosher salt, divide
3/4 teaspoon freshly ground pepper
1 16- to 18-ounce tube prepared plain polenta
1 pound boneless, skinless chicken breast, trimmed
2 nectarines, halved and pitted
1 pint blackberries, coarsely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Hot sauce to taste
Recipe Steps:
Preheat grill to medium-high.
Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.
While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve.
Recipe Tips & Notes:
Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)
Recipe Nutrition:
Per serving: 317 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 63 mg cholesterol; 34 g carbohydrates; 27 g protein; 6 g fiber; 694 mg sodium; 458 mg potassium
Nutrtion Bonus: Vitamin C (35% daily value), Fiber (24% dv).
2 Carbohydrate Servings
Exchanges: 1 starch, 1 fruit, 3 lean meat
Grilled Chicken & Polenta with Nectarine-Blackberry Salsa
WebMD Recipe from EatingWell.com
Grilled nectarines and fresh blackberries turn into a summery salsa to top cumin-rubbed chicken and polenta in a dish that’s special enough for weeknight entertaining. Make it a meal: Serve with a spinach salad and a crisp glass of rosé.
Servings: 4
Yield: 4 servings
Total Time: 40 minutes
Prep Time: 40 minutes
Recipe Ingredients:
1 tablespoon plus 1 teaspoon canola oil, divided
1 tablespoon ground cumin
1 teaspoon kosher salt, divide
3/4 teaspoon freshly ground pepper
1 16- to 18-ounce tube prepared plain polenta
1 pound boneless, skinless chicken breast, trimmed
2 nectarines, halved and pitted
1 pint blackberries, coarsely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Hot sauce to taste
Recipe Steps:
Preheat grill to medium-high.
Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice.
While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve.
Recipe Tips & Notes:
Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)
Recipe Nutrition:
Per serving: 317 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 63 mg cholesterol; 34 g carbohydrates; 27 g protein; 6 g fiber; 694 mg sodium; 458 mg potassium
Nutrtion Bonus: Vitamin C (35% daily value), Fiber (24% dv).
2 Carbohydrate Servings
Exchanges: 1 starch, 1 fruit, 3 lean meat
Tuesday, September 13, 2011
sweet sour fish
Fish in Sweet and Sour Sauce (adapted from a recipe in the Naparima Girls’ High School Cookbook)
INGREDIENTS:
3 1/2 lb fish fillets
chives
thyme
garlic
salt and black pepper
1 tsp lime juice
3 pieces ginger
1/4 cup water
Sauce:
1 cup water
2 tbsp cornstarch
1 tsbp soy sauce
1/2 cup ketchup
2-3 tbsp sugar
1/2 tsp minced ginger
salt and hot pepper to taste
1/2 cup coleslaw
METHOD:
1. Wash and season fish with garlic, chive, salt, black pepper, lime and ginger.
2. Place fish and water in a large frying pan or shallow pot and simmer for 20-25 minutes until cooked
3. While fish cooks: blend in a saucepan, water, cornstarch, soy sauce, ketchup, sugar, ginger, salt and hot pepper
4. Stir over high heat for 5 minutes
5. Add 1/2 cup coarsely grated coleslaw, 1/2 cup vinegar (white or cider)
6. Cook until vegetables are soft.
7. Pour sweet and sour sauce over fish and cook for 5 minutes more
8. Remove fish to a large platter and cover with sauce
Serves 6
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven.
INGREDIENTS:
3 1/2 lb fish fillets
chives
thyme
garlic
salt and black pepper
1 tsp lime juice
3 pieces ginger
1/4 cup water
Sauce:
1 cup water
2 tbsp cornstarch
1 tsbp soy sauce
1/2 cup ketchup
2-3 tbsp sugar
1/2 tsp minced ginger
salt and hot pepper to taste
1/2 cup coleslaw
METHOD:
1. Wash and season fish with garlic, chive, salt, black pepper, lime and ginger.
2. Place fish and water in a large frying pan or shallow pot and simmer for 20-25 minutes until cooked
3. While fish cooks: blend in a saucepan, water, cornstarch, soy sauce, ketchup, sugar, ginger, salt and hot pepper
4. Stir over high heat for 5 minutes
5. Add 1/2 cup coarsely grated coleslaw, 1/2 cup vinegar (white or cider)
6. Cook until vegetables are soft.
7. Pour sweet and sour sauce over fish and cook for 5 minutes more
8. Remove fish to a large platter and cover with sauce
Serves 6
Passionate foodie, founder of Trinigourmet and Caribbean Lifestyle Maven.
spiced chickpeas
Ingredients
1 15 oz can chickpeas
1 tsp cinnamon
2 tbs canola oil
1 tbs honey
Directions
1. Preheat the oven to 400 F. Peel the skins from the chickpeas.
2. Whisk cinnamon and oil in a bowl. Toss the chickpeas in the oil and cinnamon. Cover a cookie sheet with parchment paper. Place the chickpeas on the cookie sheet. Roast for 40 minutes, turning every 15 minutes.
3. Toss the chickpeas in the honey, and bake for another 7 minutes.
1 15 oz can chickpeas
1 tsp cinnamon
2 tbs canola oil
1 tbs honey
Directions
1. Preheat the oven to 400 F. Peel the skins from the chickpeas.
2. Whisk cinnamon and oil in a bowl. Toss the chickpeas in the oil and cinnamon. Cover a cookie sheet with parchment paper. Place the chickpeas on the cookie sheet. Roast for 40 minutes, turning every 15 minutes.
3. Toss the chickpeas in the honey, and bake for another 7 minutes.
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