Category Archives: Recipies

Eggplant Mingus

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What is now to be known as Eggplant Mingus was made tonight, called so for its wide variety of foods in the dish.

EggplantMingus

What you need to feed two healthy boys:

  • 1 yam
  • 1 sweet potato
  • 1/2 eggplant
  • Handful of asparagus
  • 2 breasts or 4 thighs of boneless chicken (with bones you’ll need more)
  • 3 big mushrooms
  • 2 slices of onion
  • Extra virgin olive oil
  • Balsamic vinegar

Spices:

  • Paprika
  • Tarragon
  • Chili powder
  • Sea salt and pepper
  • Oregano
  • Sesame seeds

To start, I always get the water boiling for the potatoes. They should be washed and diced into your own style of chunks for boiling. When the water comes to a boil put them in.

EggplantMingus-2The Eggplant should be chopped into ~1-2cm slices and put on a pan to let the eggplant sweat. After 5-10 min they’ll be sweating, wipe that off and lightly cover them with a mixture of olive oil, balsamic vinegar, oregano, and salt. Remember to save half for when you flip them in the pan. Once you’ve got the mixture on the eggplant, turn the pan on fairly high because to make sure you get them nicely browned. Watch them carefully though, cause they can burn quick.

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Chop up the chicken and put it into the frying pan with about a half teaspoon of paprika, tarragon, chili powder, oregano and sesame seeds on the chicken, as well as a bit of olive oil to hopefully stop the chicken from sticking to the pan. Put this on med-high heat, and fry.

When the chicken is nearly done, I add the mushrooms chopped into cubes, and the diced onions to give it a interesting flavor. The eggplant should be flipped by this time, and working on its second side.

I would also at this point put in the asparagus. I just put mine in with the potatoes because I was running out of elements. They really don’t need to cook for long, ~ 3 min.

EggplantMingus-4

Take some time to add something pretty to the dish, I chopped up some cucumber into almost all the way through slices, and then sliced some thing leaves of red pepper to stuff in each slice. It adds some more veges to the mix, and bring a whole lot of color!

Don’t be afraid to put an extra dash of salt on the eggplant!

Look good? Tell me how yours went!

Enjoy!

Chicken Balsetta by Ned Tobin

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I call this dish Chicken Balsetta for its Basil. Its one of my staples.

What you’ll need:

  • rice (1/3 a cup per person)
  • chicken (~1 breast per person)
  • 1 tomatoe
  • 1/4 broccoli
  • 2 small carrots
  • 2 cloves of garlic
  • 2 slices of onion
  • extra virgin olive oil
  • sesame seeds
  • celery seeds
  • basil
  • paprika
  • tarragon
  • salt/pepper
  • cardamom seeds

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To start get the rice on to boil. Wash the rice a few times by running it under the water, and then (for white rice) add 1:1 water:rice and bring to a boil, then turn to low and set your time for 15 minutes.

While I wait for the rice to boil, I chop up my chicken into bite sized pieces, and put them in the frying pan, add a dash of olive oil and turn it on med-high temp.

At this point, I add all the spices. My favorite for all chicken dishes is tarragon, some paprika, sesame seeds are a must, celery seeds, and the spice to make the recipe: Basil!

Keep an eye on this when cutting up veges so that it doesn’t burn (ie. stir it frequently!)

I like to cut up my garlic and onions first, to quickly get them in with the chicken to give it more flavor, but thats me.

Then cut up the carrots (and any other veges you so choose to add, just not the tomato) and throw them in when the chicken is almost done.

When this whole mix is almost done put your chopped up tomato’s into the mix, you just want to warm them up so that they don’t get soft on you, but still warm (this is how I like them personally).

Mind your rice, it should be done about the same time. The chicken usually takes me about 10 min, the rice 15 min always. So, just time it right.

I like to serve mine with a side of a few slices of tomato to make it look extra pretty!

chicken balsetta_4Enjoy!

Avocado Banana Smoothie

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I’ve been thinking, after my 10 day fast, that I needed to start making more variety of blends, to spice things up if you will. So I’ve found this in my searches: An avocado-banana smoothie.

What you’ll need:

  • 1 avocado, halved, pitted, and peeled
  • ½ cup fresh orange juice, from 1 medium orange
  • 2 bananas
  • ¼ cup plain yogurt
  • 2 teaspoons sugar
  • 1 tablespoon freshly grated ginger
  • Juice of 1 lime
  • ½ teaspoon salt

avocado_banana_smoothie

Blend and mix!

I will make my own variety of this, without the yogurt, but OMG this sounds and looks delicious! I’ve never thought of using avocado in a blend before!

Enjoy!

recipe taken from Lindsay Cooks.

Recipies

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recipes

Every body has a different style of cooking. We’ve all heard the old saying “Too many chef’s spoil a soup,” and for good reason. Each chef brings to the kitchen styles as individual as they themselves are. Even chefs that are trained by another chef look to find their own little twist to each recipe so that they can call it their own. That IS the secret.

This Section looks at bringing to you, the reader, some of the most astoundingly delicious recipes found on the iterwebs.

From chicken, beef, pork, flour, pesto, salads come creations made in woks, pots and pans!

Check back here regularly for more recipes added frequently on healthy foods that will blow your mind. Don’t take my word though, look for yourself!

Blending

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Making a blend, smoothie, or shake is by far the best way to start off every morning right. Depending on what the blendee puts in their blend, it can provide fresh fruits for vitamins, oats for sustenance, flax for dietary tract, and milk for calcium to keep the bones strong and teeth white.

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I have gotten into the routine of blending about a 5 cup blend every single morning for my breakfast. I used to hate breakfast because it was filled with sugary syrups or cereals, toast and jam, or bland eggs, which is all too much intake of foods I’ve been trying to avoid.

A blend gives energy needed to complete my day very quickly and tastily. The following is a list of items that I will put in my blend, depending on what is in season, or on sale at the market:

  • almond milk
  • rolled oats
  • flax seed
  • blueberry
  • strawberry
  • apple
  • banana
  • mango
  • papaya
  • raspberry
  • plum
  • peach
  • nectarine
  • watermelon
  • melon
  • honeydew
  • orange
  • lemon
  • spinach

fruits

In almost every single blend I have

  • 2/3rds of a cup of rolled oats
  • 1 cup of almond milk
  • 1 teaspoon of flax seeds
  • a banana

From there, I will add two of the other items.

I have experimented with all sorts of mixes, and I find that the banana provides a really great base to my blends.

Another favorite thing to add is the blueberries. They give the blend an amazing purple color, and flavor that sweetens it right up to a very delightful flavor. If frozen blueberries are added, it gives the blend a bit colder taste, which thickens it into a very nice consistency. Sometimes ice cubes can be added if it’s a particularly hot day out, or if that’s the consistency you enjoy.

After you try a few blends, you’ll start to get the idea of how much you can handle. After my usual banana, milk, and oats, I will usually add a full apple and a handful of strawberries for instance, and that will fill me up nicely.

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Get adventurous with it and add some cinnamon to the mix to give it a nice flavor, or even some vanilla extract! I hope you enjoy.

I’ve been really enjoying, in the right season, an Avacado Banana Smoothie, which is the perfect late afternoon snack!