Herb Tea Mix - Medicinal!

Echinacea blend:

• Peppermint Leaf
• European Elder Flower
• Licorice Root
• Echinacea purpurea leaf
• Ginger root
• Eucalyptus leaf
• Echinacea purpurea root

Lemon Echinacea:

• Echinacea purpurea root 1200mg
• Licorice root 1100mg
• Licorice root dry aqueous extract (6:1 concentrated) 100 mg
• Marshmallow leaf and marshmallow root
• lemon myrtle leaf (Backhousia citriodora)
• Bitter fennel fruit
• sweet orange peel
• Saigon cinnamon bark

Stamina Ginseng Tea:

• Cinnamon bark
• Honeybush leaf
• Licorice root
• Ginger root 1:1 (Asian:American)
• Ginseng and Eleuthero root extracts
• Asian Ginseng root
• Alfalfa leaf
• Dong Quai root extract
• Black pepper
• Hibiscus flower
• Astragalus root extract

Granola Bar Variations!

Chewy Trail Mix:

• Rolled whole grain mix (hard red wheat, oats, rye, triticale, barley)
• Rosted salted almonds
• Brown Rice syrup, evaporated cane juice syrup, honey, molasses
• Soy protein isolate, whey protein isolate
• Oat fiber
• Evaporated cane juice crystals, 
• Soy grits, corn flour
• Chicory root fiber
• Raisins, dried cranberries
• Sunflower seeds
• Evaporated cane juice syrup
• Vegetable glycerin, canola oil, sunflower oil, safflower oil
• Corn flour, rice starch, buckwheat flour, 
• Sesame flour, peanut flour
• Sea salt, soy lecithin

Chocolate Bar:

• Grain mix (wheat, oats, rye, triticale, barley)
• Soy protein crisps (soy flour, Tapioca starch, soy fiber
• Brown Rice syrup, evaporated cane juice syrup, honey, molasses, invert cane syrup
• Roasted almonds
• Chocolate chips, chocolate liquor, cocoa butter, vanilla bean, soy lecithin
• Acacia gum
• Chia seeds
• skim milk, rosemary extract
• Xanthan gum

Spicy Cold Shrimps with Orange.

Ingredients:

• 1 pound large shrimps
• 5 medium-sized oranges
• 3 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lime juice
• 2 teaspoons fish sauce
• 3 or 4 garlic cloves, minced
• 1/2 teaspoon minced red chili pepper or dried chili flakes to taste
• 1 cup fresh small whole mint leaves or 1/2 cup chopped fresh mint
• salt and pepper to taste

Shrimp Boil Ingredients:

• 2 lemons, sliced
• 2 large onions, quartered
• 4 or 5 garlic cloves, smashed
• 2 tablespoons salt

Directions:

1. Soak the shrimps in cold water for 10-20 minutes if they are alive. Rinse them under cold running water.
2. Boil 6 quarts of water with 4 or 5 dried red chili peppers, crumbled 1/4 cup coriander and 1/4 cup mustard seeds, 2 tablespoons whole allspice and 2 tablespoons dill seeds, 1 tablespoon whole cloves and 2 or 3 bay leaves, crumbled.
3. Add 2 sliced lemons, 2 large onions, quartered, and 5 garlic cloves. Bring to a boil.
4. Add salt and cover. Reduce heat to low and simmer for 20 minutes.
5. Drop in the shrimp and cook for 5 minutes.
6. Drain and rinse in cold water to prevent further cooking. Drain and pack in ice or refrigerate until chilled for at least 2 hours or overnight.
7. Peel the shrimps and leave the tails on when chilled.
8. Peel the orange, remove any seeds, the white pith and cut into segments between the membranes.
9. Combine orange juice, lime juice, fish sauce, garlic, chili pepper and salt in a bowl.
10. Add the shrimps, orange segments and toss well.
11. Cover and chill for at least 1 hour and up to 4 hours before serving.
12. Garnish with mint leaves when serving.

Avocado Mouse.

Ingredients:

• 1 cup canned beef consommé or chicken stock.
• 4-5 teaspoons unflavored gelatin
• 3 ripe avocados, peeled, seeded and chopped.
• 8 ounces cream cheese at room temperature
• juice of 1 lemon
• some edible flowers for garnish (borage or citrus)

Directions:

1. Heat 1/2 cup of consommé over medium high heat and remove from the heat.
2. Sprinkle the gelatin in and let it stand for 5 minutes until the gelatin is soft.
3. Return to heat and stir for 2 minutes until the gelatin is dissolved.
4. Combine avocado, the remaining 1/2 cup of consommé and cream cheese in a food processor and puree until smooth.
5. Add the gelatin mixture to blend and transfer the mixture into demitasse cups or glasses. Chill to set for at least 4 hours or up to 1 day.
6. You can also pour the mixture into greased mold and cover tightly with plastic wrap. Refrigerate until set.
7. Pit, peel and chop fresh avocado and dip briefly in the lemon juice to prevent them from darkening. Server as garnish on the set mouse with the edible flowers.

Creole Ratatouille with Okra and Tomatoes.

Ingredients (4 servings):

• 1 cup chopped yellow onion
• 3/4 cup chopped red or green sweet bell pepper
• 1 pound fresh small okra, sliced
• 4 medium-sized ripe tomatoes, peeled, chopped (or one 28-oz canned Italian plum tomatoes)
• 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon chili powder
• 2 tablespoons butter
• salt and ground black pepper to taste
• ground cayenne pepper

Directions:

1. Melt the butter in a sauté pan over medium heat. Add the onion and sweet bell pepper and cook for 5 minutes until softened but not browned. Stir frequently.
2. Add the okra and cook for 15 minutes until tender.
3. Add the tomatoes, thyme, sugar, chili powder, salt and pepper. Cover and cook 20 minutes on low heat. Simmer until the liquid is gone and thickened.
4. Cool to room temperature and chill for 2 days before serving.

Golden Gazpacho.

Ingredients (yield 6 servings as a starter):

• 2 1/2 pounds ripe tomatoes
• 3 garlic cloves
• 1 cup coarsely chopped golden sweet bell pepper
• 1 cup peeled and chopped cucumber
• 3 tablespoons sherry vinegar or white wine vinegar
• 6 tablespoons olive oil, extra-virgin
• 1 teaspoon minced garlic to taste
• 3 slices French bread, cut into 1/4-inch cubes
• pinch of salt
• Freshly ground black pepper
• peeled, seeded, and chopped or sliced tomato for garnish
• minced fresh chives for garnish
• peeled and diced cucumber for garnish
• fresh lemon thyme for garnish
• yellow edible flowers for garnish (Ex. calendula, French marigolds, or nasturtiums)

Directions:

1. Peel, seed, and chop the tomatoes. Place tomatoes garlic, bell peppers, cucumber, sherry vinegar, 3 tablespoons of olive oil, salt and pepper in the food processor and puree until smooth.
2. Transfer the puree to a bowl, cover and refrigerate for at least 4 hours or overnight.
3. Let stand at room temperature for 15-20 minutes before serving.

To make croutons:

1. Preheat the oven to 350F.
2. Combine 3 tablespoons of olive oil, minced garlic in a bowl and add the bread cubes. Toss to coat evenly.
3. Spread them on a baking sheet and bake until browned on the edge. Remove from oven.
4. To serve, stir the soup and add a sprinkling of garnish.

Basil Dressing.

Ingredients (yield 1/2 cup):

• 2 Tbsp cider vinegar
• 2 Tbsp apple or orange juice
• 1/2 tsp Dijon mustard
• 1 clove garlic, minced
• 2 Tbsp fresh basil, chopped
• 1/2 tsp salt
• 100 grams Silken Tofu

Directions:

1. Place all ingredients in a blender or food processor and blend until smooth.
2. Cover and refrigerate. Use within one week.

Roasted Nuts with Spices.

The natural aroma and flavor in nuts bloom and deepen when you roast and toast them. The heating process also allows you to customize and infuse your own spice mix.

Ingredients: 

• For nuts, use one cup of whole unpeeled almonds, unsalted cashews, unsalted pecan halves, unsalted walnut halves or salted peanuts.
• 1 tablespoon olive oil or melted butter
• Spice mix:
• Spicy: 1/8 tsp chili powder and 1/8 tsp chipotle pepper (or paprika, or cayenne), pinch of salt and pepper 
• Sweet: 2 tsp dutch-processed cocoa powder, 1/4 tsp ground cinnamon, 1 tablespoon of water, 1 tablespoon maple syrup and 1 tablespoon light brown sugar, pinch of salt
• Ethnic: 1 tsp curry powder, pinch of cayenne, salt and pepper
• Savory: 1/2 tsp Chinese five-spice powder (or ground cumin and cayenne), pinch of salt, pinch of white pepper

Directions: 

1. Preheat the oven to 375F. 
2. Heat up 1 tablespoon of oil or butter and mix in the spices to your liking in a sauce pan over medium heat. Stir in the nuts to coat evenly and turn the heat off. Keep stirring for 5 minutes until the syrup thicken and coat all the nuts.
3. Spread the nuts on a baking sheet in one single layer. Roast for 10 minutes until they start to give off lovely nutty fragrance. Toss to flip sides and to pick up oil or syrup, so the bottom side can get a chance to be roasted as well. Spread out and roast another 5 minutes.
4. Remove from the oven as soon as it starts to get deeper color.

Note:

• You can also roast at 400F but try 8-10 minutes and check doneness. Don't over-roast and burn them.

Quinoa Pilaf.

Quinoa has high content of complete protein profile, complex carbohydrates, healthy fats, and it is one of the healthiest foods on earth. The water to quinoa ratio is about 2:1. If you want it on the fluffy side, use 3 parts of water to 1 part of raw quinoa. (more on grains)

Ingredients (yield 3-4 servings): 

• 1 cup of quinoa
• 2 - 3 cups of chicken broth or water
• 1/2 yellow onion, diced
• 1/2 carrot, chopped finely
• 2 tablespoons of almond slivers or pine nuts
• 3-4  tablespoons of chopped dried fruits (raisons, dried apricots, dried mangoes, cranberries)
• 2-3 tablespoons of freshly chopped parsley
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions: 

1. Rinse quinoa with cold water and drain.
2. Heat up the oil in a sauce pan over medium heat and add onion. Cook 5 minutes until the onions are soft. Add in the quinoa and stir to saute for 3-5 minutes until they are coated with oil, toasted and smells nutty.  
3. Add in the broth or water and bring to a simmer. Reduce the heat to low and maintain the simmer. cover and let it simmer for 15-20 minutes until the liquid is fully absorbed. 
4. Turn the heat off and let it sit covered for 5 minutes. 
5. Open the lid and fluff with a fork. If you cook more for later use, transfer the excess proportion and let it cook before freezing or refrigerating.
6. Stir in the nuts, chopped dried fruits, herbs and vegetables. Dig in.

Notes:

• Add roasted squash or enjoy it with delicious oven fried sweet potatoes.
• Add chopped green onion to it.
• Add diced cucumber to it.
• Add other chopped nuts to it.
• Cook more quinoa and reserve for further repurposing in freezer, before adding in the nuts, fruits, and vegetables.

Sauteed Mushrooms.

Use these in a sandwich, to punch up a grain or vegetable dish (such as our quinoa pilaf), to top a grilled meat or steak, or as a side. Use a wide range of mushroom varieties as far as you can find.

Ingredients (yielding one serving): 

• 8 oz mixed mushrooms, about 12-15 medium size ones
• 1 to 2 cloves of garlic, minced or chopped
• 1 tablespoon chopped fresh flat leaf parsley
• 1 tablespoon butter, optional
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated Parmesan cheese, optional

Directions: 

1. Clean mushrooms, brush and rinse briefly but not soak and let standing in water, as the fragrance will leach out. Wipe dry with paper towel and cut into halves or quarters.
2. Heat up the olive oil in a saute pan on medium high heat and add the mushroom when the oil shows crawling patterns (smiling at you) and indicates the oil is hot. Even out the mushroom in one single layer and season with salt, pepper. Don't crowd the mushrooms. If you have a small pan, cook in batches.
3. Cook the mushroom until they are brown outside, about 5-7 minutes. 
4. Stir in the garlic and butter and cook 3 more minutes to take the raw edge off the garlic. 
5. Transfer to a plate and sprinkle chopped parsley and grated cheese to serve.

Note:

• Fresh mushrooms contain high percentage of liquid. Cooking them in a crowded pan will make the temperature plummet too much. While the pan fails to keep up with the heat necessary to cook off the liquid released from the mushrooms quick enough, the mushrooms will end up simmering and steaming in their own juice rather than browning.

Classic Potato Salad - a Healthier Version.

This healthier potato salad is light on mayonnaise, but with bolstered flavor from the help of a sweet and tangy shot of balsamic vinegar.

Ingredients: 

• 3-4 medium red potatoes, about 1 pound
• 1/2 small red onion, chopped or thinly sliced
• 1 stalk of celery, chopped
• 1 tablespoon of chopped pickles, preferably gherkins or cornichons, or use sweet radish
• 2 tablespoons of mayonnaise (healthier homemade version)
• 1 tablespoon of Dijon mustard
• 1 teaspoon of white wine vinegar
• 1 teaspoon of balsamic vinegar
• 1 hard-boiled egg, chopped or sliced
• pinch of cayenne, optional
• pinch of smoked paprika, optional
• Salt and pepper to taste

Directions: 

1. Place the potatoes in a pot of cold water, with 1 teaspoon of salt and bring to a boil. Cook the potatoes until tender when you test with the tip of a paring knife that can cut through without much resistance. Drain and cool. Cut into half inch chunks.
2. Place cut potatoes, celery, pickles, onions, mustard, mayonnaise, vinegar, and eggs in a bit bowl and toss to mix and coat evenly. Season with salt, pepper, cayenne and paprika.

Homemade Potato Chips.

You can customize the flavor to your liking. Make from fresh potatoes in 20 minutes and have healthier, guilt-free snacks.

Ingredients:

• 1 large russel potato
• 1 tablespoon olive oil
• salt and pepper to taste
• pinch of cayenne
• Toppings:
• 1 tablespoon grated parmesan
• 1 tablespoon chopped parsley
• 1 tsp smoked paprika or sweet paprika
• 2 tsp freshly chopped rosemary
• 2 tsp minced garlic
• 1-2 tsp lemon zest to top after baking

Directions:

1. Preheat the oven to 400F.
2. Scrub and rinse the potatoes and cut crosswise into very thin slices (about 1/8 inch thick).
3. Toss the potato slices with olive oil and season with salt, pepper.
4. Place the potato slice on a baking sheet in one single even layer. Top with herbs and spices of choice. Bake for 20-25 minutes until lightly brown and crispy.
5. Top with chopped parsley and lemon zest.

Oven Fried Sweet Potatoes.

Sweet potatoes have a lot of fiber, high potassium and vitamin A. Bake them to bring out the natural sweetness with pinch of cayenne for a fiery bite.

Ingredients:

• One sweet potatoes, peeled and cut into thin wedges or slices
• 1/2 tablespoon olive oil
• Pinch of cayenne pepper
• Pinch of salt and pepper to taste
• Fresh thyme leaves, optional

Directions:

1. Preheat the oven to 425F.
2. Mix the sweet potatoes with oil, cayenne, thyme, salt and pepper.
3. Place sweet potato wedges or sliced on a baking sheet in single layer evenly. Bake for 40 minutes, until the sweet potatoes are tender inside and slightly brown on the outside.

Note:

• You can also saute the sliced sweet potatoes on medium-low heat till golden brown on the outside and tender on the inside.

Roasted Butternut Squash.

Butternut squash is a vegetable easy to prepare, delicious and packed with anti-inflammatory beta-carotene that is good for eyes.

Ingredients:

• 1 butternut squash
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• Chopped herbs, such as parsley, sage or tarragon
• salt and black pepper to taste

Directions:

1. Preheat the oven to 425F. 
2. Peel the squash, scoop out the seeds. Chop into 1/2 inch dices. Toss with olive oil, maple syrup and herbs. Season with salt and pepper.
3. Spread the squash on a baking sheet and roast about 30 minutes until they are soft al the way through and golden brown on the outside.
4. Roast the seeds for 10 minutes until they are crunchy.

Caramelized Onions.

These caramelized onions can be used to turn everything they adorn into gastronomic wonder. They are low calories flavor bombs to replace high-fat mayonnaise and spread for burgers, sandwiches, omelettes, or grilled meat.

Ingredients:

• 2 red onions, diced or sliced
• 1 tablespoons of balsamic vinegar
• 1 tablespoon olive oil or butter
• 1/4 to 1/2 tsp of salt
• black pepper to taste

Directions:

1. Heat up olive oil or butter in a sauce pan over medium heat.
2. Add the onions and 1/4 tsp of salt. Cook and stir every few minutes until all onions turn from translucent to light brown. This will take about 20 to 30 minutes. 
3. Add the vinegar and black pepper. Stir to mix evenly. Cook another 3 to 5 minutes.
4. Serve on sandwiches or meat. Keep the rest in containers or jars with tight lid. Refrigerate for up to 10 days.

Notes:

• Make a bigger batch to save the time. They can be kept in an air-tight container in the refrigerator for up to 10 days.
• Cook slowly on medium-low heat will give you the best results and flavor. If you are pressed for time,  you can raise the heat to medium and cook for shorter time. 

Pickled Onions.

The sweet and sour vinegar based solution can take off the harsh and raw edge of onions and replace it with a lovely spicy bite. Use it in burgers, sandwiches, tacos, wraps, you name it.

Ingredients:

• One clean jar with tight lid
• 2 red onions
• 2/3 cup water
• 2/3 cup white wine vinegar or red wine vinegar
• 2 tablespoons sugar
• 1 tsp salt
• 2 bay leaves
• pinch of red pepper flakes

Directions:

1. Slice onions thinly and break up into thin rings.
2. Combine the water, vinegar, sugar, salt bay leaves and red pepper flakes. Heat up until it begins to simmer. Set aside to cool for 10 minutes.
3. Place the onions in a sealable jar and pour the brine over the onions.
4. The onions can be used immediately after 20 minutes of soaking. 
5. Keep them covered in the refrigerator for up to a week.

Note:

• Can use shallots and make pickled shallots.

Roasted Garlic.

If you have never considered garlic as another condiment, you should try this.

While raw garlic can be assertive, harsh and pungent, overcooked garlic can be acrid, bitter and off-putting. Roasted garlic slowly mellows its flavor and brings out the sweetness in garlic with a creamy texture. It becomes an inviting savory candy that can be used to spread on bread, fold into salad dressings and many side dishes, such as mashed potatoes.

You will need heads of garlic and olive oil.

Directions:

1. Preheat the oven to 325F.
2. Separate the garlic cloves and peel them. Place them in the center of a baking tin foil and drizzle with olive oil. Fold the foil and wrap up to make a pouch that encloses the garlic.
3. Place the tin foil pouch on a baking dish and bake for 35 to 40 minutes until the garlic is soft and creamy like warm butter.
4. Transfer to a jar or container with air-tight lid and store in the refrigerator for up to 2 weeks.
5. Use it on bread with Parmesan cheese. Use it to punch up dressings or sauces.

Pickled Jalapenos!

They are lighter on the sodium, they taste better and they only take minutes to prep. Once you start adding these to dips, eggs, sandwiches, and salads, you will be hooked.

Most of the heat of a chile is in the seed deposits (the white pith around the seeds) near the stem, and the ribs that hold the seeds. If you like the heat, you can cut all the way up to the stem. Otherwise, stop slicing about halfway through if you like it mild. Keep the other half for other cooking preparations in the freezer or refrigerator.

Ingredients: 

• 5 or 6 jalapenos, sliced thinly
• 1/2 cup water
• 1/2 cup apple cider vinegar
• 2 tablespoons sugar
• 1 tsp salt

Directions: 

1. Combine the vinegar, water, sugar and salt in a saucepan and bring to simmer. Then turn the heat off and set it aside for 5 minutes to cool off.
2. Place the jalapeno slices in a clean, sterilized, sealable jar. Pour the cooked brine over the peppers. 
3. You can use them immediately after 20 minutes of curing and soaking.
4. Keep them in the air-tight jar and in the refrigerator, for up to 10 days.

Note:

• Capsaicin is a chemical compound found in varying amounts in chili peppers. When it comes in contact with your skin or mucous membranes it produces a burning sensation. The amount of capsaicin in a specific species of pepper is measured using the Scoville scale, which chemist Wilbur Scoville developed in 1912 to measure how much a pepper capsaicin oil extract needed to be diluted until its heat is just barely detectable. Pure capsaicin measures 16,000,000 on the Scoville scale.

A Simple Cole Slaw to Whip Up!

This is a quick side dish to prep for more vegetables in our daily diet. This crisp, tangy and refreshing slaw will surprise you because it has nothing to do with the aged, drenched, soupy, over-sweetened and over-mayo-dressed store-bought version.

Use it to top your sandwiches or as a side dish. Try this and you would not want to buy another commercial cole slaw ever again.

Ingredients (yield 4 servings): 

• 1/4 head green cabbage, thinly sliced
• 1/4 head red cabbage, thinly sliced
• 1 small carrots, thinly julienned
• 1 tablespoons olive oil
• 1 tablespoons Dijon mustard
• 1 tablespoon mayonnaise (easily homemade)
• 2 teaspoons of vinegar (red wine, white wine, rice vinegar or cider)
• 1 teaspoon of brown sugar
• salt and pepper to taste
• 1 teaspoon fennel seeds, optional
• Pickled Jalapenos, optional

Directions: 

1. Combine mustard, mayonnaise and vinegar and mix evenly. Slowly drizzle the oil and whisk in. Season with salt and pepper.
2. Combine the cabbages, carrots, fennel seeds, jalapenos and dressing in a large bowl. Toss to coat evenly. Adjust taste with salt and pepper.
3. Keep refrigerated if not ready to serve immediately. 

My Hummus!

This Middle-Eastern nutritious side dish, made of pureed chickpeas (or garbanzo beans), Tahini, garlic, and olive oil is becoming more and more popular. Use it for pita bread/chips, vegetable crudités, on your toasts to add a punch. Better yet, try it on our homemade muffins and this dynamite duo have the complete set of essential amino acids we need.

Ingredients: 

• 1 can of 16 oz chickpeas, rinsed and drained or cook your own beans
• 1 clove of garlic, chopped
• 1/4 cup olive oil
• 2 tablespoons of Tahini sesame paste
• 1/4 tsp ground cumin
• Juice of one lemon
• Kosher salt and pepper to taste

Directions:

1. Put the chickpeas, Tahini, garlic, cumin and lemon juice in a food processor. Pulse a few times and with the motor running, drizzle in the olive oil slowly until all is incorporated into a smooth paste. 
2. Season with salt and pepper and serve. 

Notes:

• Tahini is a sesame seeds paste that tastes like peanut butter. If you can't find it, substitute it with peanut butter.
• Sprinkle chopped scallions, chives or flat parsley to garnish if desired.
• Beans and wheat complement each other to complete the set of essential amino acids that human body requires. That is a good reason to love peanut butter on bread (smiley).