Beyond A Foodie

Category: Uncategorized

  • Grapefruit Peach Refresher

    Notes

    This refresher is the epitome of summer in a glass. with only 3 ingredients, its the perfect recipe to easily build upon. Pick in season-peaches and juicy pink or red grapefruit for this recipe. Wow your guests by adding a sprig of rosemary, or a splash of gin. The possibilities are endless!

    Grapefruit Peach Refresher

    • 1 medium pink grapefruit (peeled and sliced)
    • 2 white peaches (sliced thin)
    • 1 L sparkling water
    • optional: sprig of rosemary
    • optional: splash of gin

    1. Slice grapefruit and peaches into small segments

    2. Muddle in desired glassware

    3. Slowly pour sparkling water over muddle fruit

    4. Top with more slices and take in the summary goodness

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  • Roast Chili-Lime Chicken

    Notes

    Preparing to do a 5 ingredients or less series for those who have limited ingredients on hand, but don’t want to sacrifice quality or flavor. I started creating 5 ingredient dishes after receiving the 3-ingredient cookbook as a gift. The beauty of fewer ingredients is that each one has a chance to stand out. Bonus: its amazing on your wallet. If this is you, keep scrolling!

    Installment 1 is this very easy chili lime chicken. Marinade your chicken overnight to highlight the bursting flavors. Marinade can be done with other proteins, such as salmon, duck or even tofu.

    Roast Chili-Lime Chicken

    • 2 lbs chicken leg quarters (split)
    • 4 juice and zest limes
    • 2 tb chili powder
    • 3 cloves garlic (minced)
    • 3 tb olive oil
    • lime wedges (for serving)
    • tt sea salt and pepper

    1. In a large bowl, combine lime juice and zest, chili powder, garlic and oil. Whisk gently to combine. Add chicken pieces to bowl, season with salt and pepper. Toss chicken in marinade to coat. Cover the marinading chicken and store in refrigerator for at least 2 hours, up to overnight.

    2. Preheat oven to 375º. meanwhile, line a sheet tray with parchment paper. Place marinaded chicken on tray and spread out evenly. Pour remaining marinade atop chicken. bake for 35-40 min, until chicken reaches internal temp of 165º. Pour excess juice off to reserve for dipping.

    3. Optional: move chicken to broiler to quickly crisp skin on chicken before serving.

    4. Allow chicken to rest for 5 min and move to serving dish. garnish with lime wedges and leftover au jus.

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  • Golden Milk Chai

    Fall Day Long

    if you’re in love with pumpkin spice, chai, warm drinks and overall fall greatness, this is definitely a recipe you will love adding to your collection. golden milk is a variation of traditional Indian chai masala, which features the bright yellow spice, turmeric.

    Turmeric is an immune health superstar, which contains curcumin, the polyphenol that gives it its amazingly bright color and provides antioxidant properties to the body. Curcumin must be paired with black pepper to increase its bioavailability, or the ability for your body to absorb it. Though turmeric itself is mild in flavor, it has been used as a natural colorant in curries, soups, drinks and even beauty, clothing!

    Golden milk has been consumed for centuries as a medicinal beverage, but it also happens to be delicious! My rendition contains both fresh and dried turmeric, as well as candied ginger, other flavorful spices. This makes it perfect for fluctuating temps, when your immune system is susceptible to cold and flu. The addition of raw honey adds a touch of sweetness and more health benefits. This recipe can be done ahead of time, via stove and used as a concentrate that will last for 5-7 days. To create a vegan version on this drink, simply swap your milk for coconut cream/milk!




    Golden Milk Chai

    • medium saucepan
    • fine mesh strainer
    • milk steamer
    • 4 1/2 c water
    • 1 tbsp ground turmeric
    • 1 tsp nutmeg ground
    • 1 1 inch piece turmeric (sliced)
    • 1 2 inch piece ginger root (sliced)
    • 3 cinnamon sticks
    • 3 clove buds
    • 6 cardamom pods (cracked)
    • 1/4 tsp black peppercorns (cracked)
    • 1 tsp vanilla extract
    • 3 t honey
    • 1 c full fat milk or coconut milk

    1. In a medium saucepan, combine water turmeric, ginger, cinnamon, nutmeg, cinnamon clove and black pepper vanilla and honey.

    2. Bring to a boil and reduce to a simmer. Simmer for 20 minutes, remove from heat and let steep an additional 20 minutes using a fine mesh strainer, strain chai into a jar for storage. Store in refrigerator until ready to use.

    3. To use, combine 1 part chai to 1 part milk on and add to a saucepan via stovetop or a to milk steamer. Heat until warm and transfer to a mug for serving. Garnish with ground cinnamon and turmeric. serve immediately.

    Drinks
    beverages, hot, international, Tea, vegan

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  • Moroccan Chickpea Stew

    Morocco and the middle east for a colorful, flavorful and of course healthy meal. No one said holistic eating had to be boring. Why not make it great? Hearty, spicy and sweet moroccan chickpea stew.

    This recipe is filled with antioxidants. Ginger, turmeric, tomatoes and garlic all have great anti inflammatory properties. lentils and chickpeas are hearty sources of iron + protein, keeping you full longer. Harissa is a spicy roasted pepper paste that is mostly used in tunisian, libyan and algerian cooking, but has also made its way into moroccan and middle eastern cuisines as well. You can find harissa at most asian/european grocery stores and markets.

    Check your local grocery store for naan, pita or moroccan flatbread with natural ingredients. The beauty of using a variety of fresh vegetables, legumes, spices and herbs, is a colorful plate, and a properly nourished body. This recipe is sure to please family as well impress plant and meat eaters alike when entertaining.

    Moroccan Chickpea Stew

    • 2 tbsp  coconut oil
    • 2 tbsp  coriander (ground)
    • 1 tbsp turmeric (ground)
    • 1 tsp cumin (ground)
    • 2 tbsp harissa chili paste
    • 1 tbsp fresh ginger (diced)
    • 3 cloves garlic (minced)
    • 1 medium onion (diced)
    • 2 jalapeños (diced)
    • 2 cups tomatoes (diced)
    • 1.5 cups chickpeas (cooked)
    • 3/4 cups red or yellow lentils
    • 1 cup vegetable stock or water
    • 1.5 T raw honey
    • 1 T  cilantro (chopped)
    • 1 T parsley (chopped)
    • salt and pepper tt

    1. Bring a 4 quart sauce pan to medium heat. Add oil and spices, gently swirl until spices begin to sizzle and become aromatic, about 2 minutes. Add onions, peppers, ginger, garlic, and harissa. Gently sauté to keep mixture from burning. Lower heat and continue to cook vegetables until they begin to soften, stirring as needed.

    2. Next, fold in tomatoes, chickpeas and lentils. the mixture will begin to sizzle. Stir gently and add stock (water) and lentils. Cover and simmer for 30 minutes, or until lentils are tender and mixture has thickened. Add more stock/water to prevent scorching if needed. Remove from heat and season. Fold in remaining ingredients and serve immediately.

    Nutritional Info

    • serving size 307 g
    • amount per serving in calories 441
    • calories from fat 122
    • % daily value*
    • total fat 13.6g21%
    • saturated fat 6.9g34%
    • cholesterol 0mg0%
    • sodium 232mg10%
    • potassium 1067mg30%
    • total carbohydrates 67.3g22%
    • dietary fiber 16.7g67%
    • sugars 21.2g
    • protein 16.4g
    • vitamin a 29% • vitamin c 73%
    • calcium 12% • iron 37%
    • * based on a 2000 calorie diet

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  • Argentinian Inspired Beef Empanadas

    Okay, 2 things I won’t lie about: a) I ate this entire recipe by myself, and b) I would not blame you if you did either.  

    Traditional Argentinian Empanadas feature distinctive flavor profiles such as savory, slightly sweet and tart using ingredients such as sweet raisins and tart, briny olives. 

    These empanadas are stuffed with flavors profiles that pay homage to the classics while acting as a bridge to american palates.  Keeping those distinct flavor profiles, through the substitution of lemon juice, garlic and sweet potatoes. Beef is a must for this dish, as it is the most popular protein to use.

    These are packed with protein, super filling and made to please. Side with this dipping chimmichuri for a boost of flavor. Opt to bake instead of frying, for a firmer, flakier crust. Make these in advance by prepping up until refrigeration step and transferring to parchment-lined sealed container for storage. Store in the refrigerator for up to two days or freezer for 3 weeks. To bake, simply transfer to a baking sheet directly from frozen and add 20 minutes to bake time.


    Argentinian Inspired Beef Empanadas

    Empanadas

    • 2 9 inch pie crust dough
    • 1 lb lean ground beef
    • 1 c sweet potato (peeled and diced)
    • 2 cloves garlic (minced)
    • 1 small onion (diced)
    • 1/2 tsp ground cumin
    • 2 tbsp parsley (chopped)
    • 1/2 juice lemon
    • 1 tbsp olive oil
    • TT salt/pepper
    • 1 egg (beaten)

    Chimichurri Sauce

    • 1/4 c parsley
    • 1/4 c cilantro
    • 1 tbsp oregano
    • 1 clove garlic
    • 1/2 juice and zest lemon
    • 1/2 c virgin olive oil
    • TT salt and pepper

    For Chimichurri

    1. Combine all ingredients in a food processor or blender and lightly pulse until all ingredients are the consistency of a loose paste. Adjust seasoning and transfer to a serving container.

    For Empanadas

    1. Preheat oven to 375º. Boil sweet potato in a medium pot of salted water and cook until just tender. Drain potatoes and set aside to cool.

    2. Meanwhile, bring a heavy bottomed skillet to medium-high heat. add olive oil, beef and cook until meat begins to lose color and start to brown. Break up beef into smaller, bite-sized pieces as it cooks. Add onion, garlic, cumin and continue to sauteé until the mixture becomes aromatic, about 3 minutes.

    3. Finally, add lemon juice sweet potato, and fold gently to incorporate. Add parsley and season mixture with salt/pepper to taste. Let mixture cool before assembly.

    To Assemble

    1. Make sure pie dough is less than 1/4 inch thick. If too thick, roll out to achieve proper thinness. Using a large round biscuit cutter (about 4.5 inches), cut out dough rounds.

    2. Whisk egg with 2 tablespoons of water to make egg wash. Set aside. Add 2oz (about 1/4 cup) of beef filling to half of each round. Brush edges with egg wash and fold each round in half to create a semicircle. Crimp (pinch) edges of semicircle to seal empanada. use a paring knife to add a small slit to allow steam to escape. Transfer prepared empanadas to parchment lined baking sheet. Refrigerate for 15 minutes (up to overnight). To bake, brush empanadas with egg wash and transfer to oven. Bake until crusts are golden and crisp, about 20-30 minutes. allow empanadas to cool for 5 minutes before serving. Serve with chimichurri sauce.

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  • Think Pink : Holistic Habits for disease prevention

    In honor of breast cancer awareness month, i thought about ways i could contribute to the cause. As someone who has seen many loved ones affected by this (and other) cancer, the subject was pressing on my heart. Just in time, i was asked by a fellow church member to create a presentation to educate others on the importance of holistic eating and its impact on breast cancer prevention. I was so honored to be approached and wanted to share with you. *

    Healing requires an approach of wholeness to achieve wellness

    Detection is key, and its truly easier to prevent disease rather than cure it. However it does not mean that healing is not achievable. This includes (but not limited to), medical treatments, emotional support of family and friends, light exercise, spiritual balance, a healthy diet and doing activities that one loves. Experts have proven that patients who have a well rounded course of treatment do better than those who only choose one.

    Things that cause disease in the body: Free Radicals

    Oxidative stress is when the body contains too much oxygen, giving a chance for free-radicals to develop in the body. Free radicals are unhealthy cells that travel throughout the body and allow cancerous cells to develop and thrive. This occurs when our bodies are bogged down by stress, sedentary lifestyle, environmental factors (such as exposure to heavy metals, smoking, and using unhealthy grooming products) and nutrient empty foods.

    Two ways to drastically reduce oxidative stress in the body is through healthy eating and exercise.

    Though eating whole, fresh foods can be more expensive than eating processed food, in the long run, you safe time, energy and money.

    Exercise is free! You don’t have to pay anyone to move around.

    Healthy eating rules of thumb

    Eat the rainbow. antioxidant rich foods. Antioxidants are substances that promote heathy cell regeneration, reduce inflammation of the body, and improve the your overall health.

    Antioxidant rich foods are usually fresh, including color-rich produce, like green leafy vegetables, sweet potatoes, berries, seeds, nuts and more. When in doubt , eat meals that contain a variety of color and is close to unprocessed as possible.

    See: *beet cous cous pilaf*

    Frozen over canned if you do not have access or time to prepare raw fruits and vegetables for cooking, opt for frozen over canned. Frozen produce is quick-frozen after picking, rather than cooked during the canning process.

    How to eat fresher for cheaper. If you do not have the budget for organic or non-go produce. Try to eat produce that is abundant for the season you are in ie, tomatoes and berries for the summer, leafy greens in the fall and peas in the spring. Growing produce within season is usually requires fewer pesticides herbicidesand less processing/transport. those savings get passed on to you .

    Last but definitely not least. stay hydrated! If you’re thirsty, it means your body has already told you its craving more water. A good rule of thumb for the amount of water you should be drinking is one fluid oz for half your body weight. So, if you weigh 180lbs, divide that by half for 90lbs and convert to 90 fl. oz. The body is made of 70% water and needs ample water to maintain proper functions in the body. Infused waters are a great way to incorporate more water to your diet while adding flavor and some extra vitamins to your daily beverage rotation.

    Check out the recipes provided and please share with a friend! has adopting a healthier lifestyle helped you in your journey of disease prevention/recovery? i’d love to hear in the comments!

    *I am not a medical professional these statements have not been evaluated by the FDA. Please use your own judgement and consult your medical practitioner for more information regarding your health.

    Hydrating Infused Water Recipe: Dragon Berry

    • 1 gallon purified water
    • 1 pink dragonfruit (peeled and diced)
    • 8 oz strawberries (halved)

    1. Combine all ingredients in a container and let infuse for 2 hours under refrigeration, up to overnight. Enjoy immediately after infusing.

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  • Beet Cous Cous Pilaf

    This ultra colorful recipe cooks up in 5 minutes and is made to please a crowd, even the tough to win kiddies. Though couscous appears to be a grain of its own, it is actually pasta in the shape one. Like almost all pastas, its mild flavor makes it a great canvas for many aromatic ingredients.

    Though drawing its hue from crimson beets, using juice instead of the actual root yields a milder flavor for palates who are still growing to love its distinctive “beety” taste. The addition of golden raisins adds a touch of balanced sweetness, which is common in many traditional moroccan tagine dishes. Serve with a classic roast chicken, herbaceous kofta or alone as the star of the show.


    Beet Cous Cous Pilaf

    • 2 cups cous cous
    • 1 tbsp olive oil
    • 1 med onion (diced)
    • 1 clove garlic (minced)
    • 1 tsp ground cumin
    • 1 cup beet juice
    • 2 tsp organic chicken base ((optional))
    • 1 cup water
    • 1/2 cup golden raisins
    • TT salt and pepper
    • 1/2 cup scallions (sliced thin)
    • 1/2 cup parsley (chopped)

    1. In bring water to a boil, add chicken base and stir to dissolve. Remove from heat and sit aside.

    2. Meanwhile, bring a large sauté pan to medium heat. Add oil and onion, garlic. Sauté until ingredients become aromatic, about 2 minutes. Add cumin, couscous and stir to incorporate while gently toasting. For 1 minute. add beet juice, and diluted chicken base. Stir to prevent lumps from forming, then add golden raisins and salt/pepper.

    3. Cover pan and reduce heat to low, allowing couscous to absorb liquid about 5 minutes. Remove lid and fluff with a fork. Turn off heat, and stir in scallions and parsley. Serve immediately.

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  • Grilled Salmon Tacos with Mango Salsa

    Many of my recipe concepts are inspired by memories, family or specific ingredients, food genres. this recipe in inspired by my uncle arthur. uncle arthur is what you call a “closet cook”. during my childhood we would marvel at his specials: stuffed portobello mushrooms, chicken marsala pasta and more. they were (and still are) the types of plates you’d find at an upscale bistro today. you would’t get it often, but when you did it was a treat.

    Grilled Salmon Tacos with Mango Salsa

    Salmon Tacos

    • 1.2 lb salmon (cut lengthwise into 3 oz filets)
    • 1/4 cup  soy sauce
    • 2 tbsp honey or maple syrup
    • 2 cloves garlic (minced)
    • 6 corn tortillas
    • 1 cup  black beans (cooked (optional))
    • 6 romaine lettuce leaves
    • cilantro sprigsv
    • oil for grill

    Mango Salsa

    • 2 mangos (peeled and dicedv)
    • 1/3 cup red onion (minced)
    • 1/3 cup cilantro (chopped)
    • 1/2 tsp  paprika
    • 1/2 tsp  cumin
    • juice of 1 lime
    • salt and pepper tt

    Mango Salsa

    1. To make mango salsa, combine mango, red onion, cilantro and remaining ingredients in a medium mixing bowl. Fold ingredients together to combine. Season with salt and pepper. Cover and refrigerate until ready to assemble tacos.

    Salmon Tacos

    1. To prepare tacos, combine soy sauce, garlic and maple syrup/honey in a small mixing bowl. Stir until incorporated. Pour marinade on salmon fillets and marinade under refrigeration for 30 minutes, up to overnight.

    2. Prepare grill by setting to medium-high heat. Lightly brush grates with oil to prevent sticking. after marinading, transfer salmon fillets to grill top side down. Grill until bottom of fillets begin to turn an opaque color, about 2-3 minutes. Use a spatula to gently flip fillets. Repeat the grilling process for another 2-3 minutes, or until cooked thoroughly. Promptly remove salmon fillets and transfer to a heat safe platter after grilling to prevent overcooking.

    3. Meanwhile, warm tortillas. Bring a medium sized pan to low heat. Heat each tortilla by transferring to the pan one a a time until heated through. Cover heated tortillas with a towel to prevent drying out.

    To Assemble

    1. To assemble tacos, place 1 romaine lettuce leaf atop each tortilla. Add a spoonful of black beans to each taco then top with one salmon fillet. Spoon mango salsa atop each taco and garnish with cilantro sprigs. Serve immediately.

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  • Pear Almond Coffee Cake

    Ever have a taste for a nostalgic, old-school fresh baked coffee cake? This recipe was truly conceptualized by letting my stomach take the lead. Craving a rare and quick ( by quick, meaning less than an hour) sweet treat, I scoured some of my inherited cook books, some of which span back to the 1960’s. If I was going to get nostalgia, I was definitely going to find it in one of those.

    This coffee cake is adapted from a Better Homes and Gardens cook book, 1989. The coffee cake is a simple wet to dry mix and is ready in a little over an hour. Slightly sweet with a hint of spice thanks to cinnamon and nutmeg. By swapping a classic crumble topping for sliced pears with almonds and brown sugar, it allows for the fruit, nuts to caramelize while baking. My pear almond version makes a perfect quick-bread for entertaining.

    Try to get your pear slices as thin as possible to have enough for the entire circumference of the pan. It helps to keep them in order as you’re slicing, for a more uniform “fan”. Use my step by step photos as a guide for assembling your flower pan, or come up with your own creative pattern!







    Pear Almond Coffee Cake

    • Large Mixing Bowl
    • 9 inch Cake Pan
    • Sharp Knife
    • Cutting Board
    • 3/4 cup  light brown sugar (plus more for sprinkling)
    • 1 1/2 cups AP flour
    • 1/2 tsp  baking powder
    • 1/4 tsp  baking soda
    • 1/4 tsp  cinnamon, ground
    • 1/4 tsp nutmeg, ground
    • 1/4 tsp  salt
    • 5 tbsp butter
    • 1 beaten egg
    • 1/2 cup  buttermilk
    • 1/2 tsp  vanilla
    • 1 pear
    • 1/3 cup  almonds, chopped

    1. Preheat oven to 350º. in a large mixing bowl, combine flour, **half cup** of brown sugar, baking soda, baking powder, salt and spices. Whisk to combine. Set aside. In another container, whisk together mix egg, buttermilk and vanilla. Melt the butter and stir into wet ingredients until combined. Add the wet ingredients to the dry, and bold together until just moistened. Do not over mix.

    2. Grease a 9 inch cake pan. gently our batter into pan. Refrigerate until ready to top.

    3. To create topping using a sharp knife, core 1 pear and cut in half lengthwise. Place 1 half of pear on cutting board, sliced side down. Carefully slice pear half into thin, 1/8 inch slices. repeat with other half. Remove cake from refrigerator

    4. In a separate bowl, combine remaining brown sugar and almonds. to assemble, carefully place each pear slice in a fan pattern atop the cake batter to resemble a flower. Sprinkle sugar almond mixture atop cake.

    5. Bake for 35-40 minuets, until cake begins to brown and a toothpick inserted near the center of the cake comes out clean. Let cool for at least 20 minutes before removing from pan. Serve on a serving tray or pan.

    Breakfast, Dessert
    almond, baking, breakfast, desserts, pear

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  • Veggies N’ Grits

    Get all the creole flavors without having to sacrifice meatless mondays. This vegetable preparation an adaptation from a traditional shrimp and grits recipe, simply omitting the shellfish. The beauty of this recipe, is that you can use whatever vegetables you have on hand. Create a simple onion and garlic base and build from there. Lemon juice makes for a contrasting bite that balances the creamy cheese grits. Perfect dish for a weekend brunch or for those cool mornings when a “stick-to-your-bones” breakfast is a must.


    Veggies N’ Grits

    • 1 cup quick grits
    • 4 cups water
    • 1/2 tsp salt
    • 1/3 cup  shredded cheese (gruyere or white cheddar) (plus extra)
    • 1 pinch  pepper
    • 1  tbsp olive oil
    • 2 tbsp garlic (minced)
    • 1/2 cip onion (diced)
    • 1 cup tomatoes (diced)
    • 1/2 cup celery (diced)
    • 1/2 cup bell pepper (diced)
    • 1/4 cup scallions (chopped)
    • 1 T parsley (chopped)
    • 1/4 cup vegetable stock or water
    • 2 tbsp  fresh lemon juice
    • 3 tbsp  cold butter (separated)
    • TT salt and pepper

    1. Cook grits according to directions. Add salt, pepper, butter and cheese and stir until incorporated. set aside on low heat. In a sauté pan on medium heat, add oil. Add garlic and onion and lightly sauté until mixture begins to become aromatic. Add celery, bell pepper and stir to prevent burning. Turn heat to high, add tomatoes, cooking until they begin to burst. Add lemon juice and stock/water and remove from heat. Season to taste.

    2. Add butter to stir in butter to mixture to create a light pan sauce.

    3. For each bowl, spoon 1 cup of prepared grits and sprinkle cheese atop for garnish. Spoon about 4 oz of veggies with sauce atop. Garnish with scallions and parsley.

    Specialty Tools & Ingredients

    Quick Grits

    Whisk

    Chopping Board

    Knife

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