Vegeterian

Cauliflower stuffed shells pea green sauce

1 whole cauliflower 

1 tbsp chopped onion

2 garlic clove

1 tbsp butter

Salt and pepper to taste

1-2 tbsp Mascarpone cheese or light cream cheese

1 cup Peas and carrots

16 oz jumbo Shells

Dash nutmeg

Sauce

1 1/2 cup sweet peas

1/2 cup chicken broth

2 small garlic clove

1 tbsp dice red onion

3 tbsp heavy cream

Pinch salt

1/4 tsp freshly ground black pepper

Salt and pepper to taste

Instruction: 

Pasta

Fill a large pot with water. Allow 4 qts. of water for every 1 lb. of pasta. Pasta shells expand a fair amount -- 1 cup of dry pasta is equal to 2 cups when cooked -- so leave room in the pot to keep them from sticking together or boiling over.

Set the timer for the time recommended on the pasta shell package. Pasta shells generally take between 9 and 14 minutes to cook, do not overcooked, drain and set aside.

Cauliflower

1. Bring a large pot of salted water to a boil. Cut cauliflower into florets then add to boiling water and cook 8 to 10 minutes or until fork tender. 
2. Drain cauliflower then throw back into the hot pot (off the heat) and cover with lid. Let stand 2 to 3 minutes.

Mash Cauliflower

1. Add the mascarpone or cream cheese, a pinch of salt and freshly ground black pepper to the cauliflower. Then, use a food processor to mash the cauliflower. Then fold in the butter and peas and carrots. Finish with a pinch of nutmeg.(If you have whole nutmeg, just grate a little over the cauliflower using a microplane). Stuffed each shell with cauliflower mixture.

Sauce

In a large saucepan combine peas, chicken broth, onion and garlic. Bring to a boil, then simmer for 3-5 minutes. When cool place broth with vegetables in a blender and blend till creamy, fold in the heavy cream until well combine. Serve stuffed cauliflower shells over the peas sauce.

Cooks tip: make sure the pasta shells does not over cooked, to keep the carbs low.

For diabetics serve with a broccoli cream sauce. Can be served with fish or chicken breast or leave it as a meatless dinner. Delicioso....⭐️⭐️⭐️⭐️⭐️

We teach cooking classes for simple everyday gourmet dinners

Come check us out, classes are from September to June.

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Meatless Wednesday

Vegetable ragu with potato and 4 cheese pierogies

   

Mint blueberry cucumber salad

1/2 cucumber-slice

1/3 cup blueberry

1/2 cup slice onion

6 sprig mint leaf Julienne

Salt and pepper to taste

1/2 lemon juice

2 tbsp red wine vinegar

3 tbsp olive oil

Romain lettuce 

Direction: slice cucumbers, and onions, and place in a bowl, add Julienne mint to salad. Sprinkle with  salt and freshly ground black pepper, then combine vinegar, lemon juice, and oil, Whisk together and add to salad. Let sit for about I hour in refrigerator, then add blueberries and gently mix. On a plate place romain lettuce leaves and pour cucumber salad on lettuce. Delicious and refreshing. 

Tip: low carb, low glycemic index, and great for type one diabetics

We teach cooking classes for simple everyday gourmet dinners

Come check us out, classes are every month

Toh123toh@aol.com

Meatless Wednesday

Vegetable grill cheese sandwich

2 slice sourdough bread

2 slice Monterey Jack cheese 

3 mushroom

1/2 cup red peppers

1 forzen eggplant cutlets

1/4 cup slice onions

Handful bean sprout

Handful baby mix salad

1/2 tsp mayonnaise

2 slice ripe fry plantain

Salt and pepper to taste

Directions: 

1-  in a small sauce pan sauté  mushroom, peppers, onion, salt and pepper till tender not over cooked  and set aside in a bowl.

2- in same sauce pan fry eggplant cutlets till brown, remove and set on a plate with paper towel to drain, set aside.

3- asemble bread with one slice cheese, sauté vegetables, baby mix salad, bean sprout, eggplant, and finish with cheese, cover with 2nd slice of  bread and spread mayonnaise on top, place on grill pan for about five minutes on each side. Then top with fried plantain. (Optional)

Served with a good bowl of soup, and a small fruit bowl ( Apple, strawberries, blueberries) low carb, low glycimic index.

We teach cooking classes for simple everyday gourmet dinners

Come check us out, classes are every month

Call us to register (661) 575-5171 

Meatless Wednesday

Potato -Tomato Galette

-Potato-Tomato Galette

• 1 stick butter
• 1 tsp Sofrito 
• 4  Russet potatoes (peeled and slice)
• Kosher salt
• 1/2 cup  cortina cheese or Parmigiano-Reggiano (freshly grated)
• 2 tomatoes slice
• Directions:
• For the Potato Galette: Place butter and recao in a medium non-stick sautee pan over medium heat. Let the butter melt and the recao slightly crisp. When the foam from the butter subsides, pour the recao-butter into a large bowl. Remove pan from the heat but keep on the stovetop.
• Using a mandolin, slice the potatoes paper-thin. Place them in the large bowl and toss to coat with the recao-butter.
• Begin arranging the potatoes around the edge of the pan, overlapping the slices.next  Arrange slice tomatoes on top, Continue to fill center of pan with more overlapping slices until the entire pan is covered. Scatter a few of the recao leaves on top of the potatoes. Season potatoes with salt  and sprinkle with half of the Colima cheese or  Parmigiano-Reggiano. Repeat process of the potato layer. Season with salt and sprinkle with the rest of the Parmigiano-Reggiano. Top with the last layer of potatoes. Turn the heat to medium and let the galette cook until golden brown. Place in the oven to bake until golden brown on top and cooked all the way through, about 10-15 minutes. Bake at 425 recao recipe to follow.
• Recao : 1 bunch parsley and 1 bunch cilantro chopped and combine.
• Serve one slice galette with a bowl of lentil soap or a salad. There you have it meatless Wednesday.

Benefits of oranges

Fresh oranges are delicious, it's very versatile , we can use it for our skin, cooking. Drinks, and desserts..... In my country (Panama) when I was growing up I enjoyed it frozen,it was very refreshing. The way my grandmother prepared it was that she will peel the oranges and then put it in the freezer for our snack when we got home from school.

New development for cancer/ food is our medicine

This Essential Oil Shows Signs of Killing Lung, Oral and Ovarian Cancer

Posted By Expanded Consciousness on January 21, 

By TIP

Studies have found that the super herb thyme essential oil potently kills lung and breast cancer cells.

The essential oil of common thyme (Thymus vulgaris) which usually known as “oil of thyme” contains 20-54% thymol. Thymol belongs to a naturally occurring class of compounds known as “biocides”. Biocides are substances that can destroy harmful organisms. When thymus is used alongside other biocides, such as carvacrol, it has strong antimicrobial attibutes. Scientists tested thyme for its antibacterial activities in vitro toxicology against three human cancer cell lines. What they found is that thyme kills lung cancer cells, oral and ovarian cancer (i).

Thyme is a native to the Mediterranean, and was originally given the name “thyme” in Greece, they still use it in their cooking mixed with olive oil. Oil from the common herb thyme was discovered to kill up to 97% of human lung cancer cells. Recent research has shown that if you mix thyme and olive oil it will enhance the availability of hydroxytyrosol, olive oil’s most potent anti-cancer compound. Could this be the reason why Greeks have about half the rate of cancer compared to the rest of USA and the Europe. Thyme essential oil, has also been used in Ayurvedic and traditional medicine due to its strong antioxidant, anti-bacterial, and anti-fungal (killing yeast like Candida) properties. Also, oncologist researchers at Celal Bayar University in Turkey carried out a study to find what effect Wild Thyme (Thymus serpyllum) might have on breast cancer cells. They looked at the effects of Wild Thyme on cell death and epigenetic events in breast cancer cells. Epigenetics is the study of changes in gene expression caused by mechanisms that do not involve alterations in DNA sequence. They reported in the journal Nutrition and Cancer that Wild Thyme caused cell death in the breast cancer cells. The study authors concluded that Wild Thyme “may be a promising candidate in the development of novel therapeutic drugs for breast cancer treatment.” (ii)

As a 20 year Breast cancer survivor I strongly believe in the healing properties of food and spices. God as place everything on this eart to help us overcome any disease we may face. This article confirms the healing power of food.

can be used as a herb in cooking or simply prepared as a tea.

Warm Watercress portabello salad

Recipe

1 large portobello mushroom chopped

1/2 cup chopped red onion

2tbsp vinegar

1/4 cup olive oil

1 bunch watercress

2 baby carrots cut in haft vertically 

4 whole walnuts

Salt and black pepper to taste

1 chopped garlic

Direction:

In a medium bowl combine portobello, onion, garlic, carrots, salt, pepper, 2tbsp olive oil and vinegar marinate for 4 hours or overnight. In a medium skillet combine vegtables with remaining olive oil on medium heat. Stir vegetables cover for five minutes or until tender, then add the walnuts and stir for a few minutes. Serve warm vegtables on a bed of watercress, top with the juices of the vegetables. Serve at room temperature. This recipe was awesome!!!!!! :)

Health benefits:

See the table below for in depth analysis of nutrients:

Watercress (Nasturtium officianale), fresh, 
raw leaves, Nutrition value per 100 g. 
(Source: USDA National Nutrient data base)

Principle	Nutrient Value	Percentage of RDA
Energy	11 kcal	<1%
Carbohydrates	1.29 g	1%
Protein	2.30 g	4%
Total Fat	0.10 g	0.5%
Cholesterol	0 mg	0%
Dietary Fiber	0.5 g	1%
Vitamins
Folates	9 µg	2%
Niacin	0.200 mg	1%
Pantothenic acid	0.310 mg	6%
Pyridoxine	0.129 mg	10%
Riboflavin	0.120 mg	9%
Thiamin	0.090 mg	7.5%
Vitamin A	3191 IU	106%
Vitamin C	43 mg	72%
Vitamin E	1.0 mg	7%
Vitamin K	250 µg	208%
Electrolytes
Sodium	41 mg	3%
Potassium	330 mg	7%
Minerals
Calcium	120 mg	12%
Copper	0.077 mg	8.5%
Iron	0.20 mg	2.5%
Magnesium	21 mg	5%
Manganese	0.244 mg	11%
Phosphorus	60 mg	8%
Selenium	0.9 µg	1.5%
Zinc	0.11 mg	1%
Phyto-nutrients
Carotene-ß	1914 µg	--
Carotene-α	0 µg	--
Lutein-zeaxanthin	5767 µg	--

Meatless Wednesday

      MO

This was yesterday dinner my husband and I enjoyed this a lot so much so that we couldn't stop ohhhhh, ahhhh, delicious. 

Recipe

2 bolillos or telera ( mexican bread) or preferred burger bun

10 broccoli spears

1 tomato

1 avocado

1 red onion

2 tbsp balsamic vinager

Salt and black pepper to taste

2 portobello mushroom.        

1/4 cup extra-Virgin olive oil

4 oz Monterey Jack cheese

3 chop garlic

Watercress 

Instructions:

1- Clean the portobellos, remove the stems and scrape out the gills using a spoon. In a large bowl combine portobello mushroom, red onions, 1 garlic, vinager, salt and black pepper to taste, extra virgin olive oil, mix well and set aside, preferable marinate overnight.

2- in a sauce pan combine 1 tbsp olive oil, broccoli spears, sprinkle with salt and black pepper, and simmer till tender. Do not over cooked .

3- preheat a grill or grill pan to medium high heat. Put the mushrooms and onions on the grill, close the lid. Cook until mushroom soften and onions begin to char, about 3 minutes. Uncover, flip the mushrooms and onions and cook uncovered for 1 minute and set aside.

4- take a haft avocado, mash with salt, black pepper and lemon mix until creamy set aside.

5- on each bun spread the avocado butter, then top with cheese, place the hot mushroom on each one,  top with tomato, chard onions, a slice of avocado and watercress or arugula (optional). Serve sandwich with garlic broccoli spears.

 Tip: when watching your carbs serve it over a green salad and use the avocado as a dressing.

Enjoy. :)

This recipe was so delicious and full of flavor I could only eat a haft a sandwiche it was quite satisfying.

The benefits of massages

Recipe/ benefit of Fresh figs

VANILLA COCONUT FIG SLICE

For the Walnut Fig Base:

½ cup walnuts
¼ cup almonds
2 tbsp desiccated coconut
2 tbsp flaxseeds
½ cup dried figs
½ cup medjool dates (pitted)
½ tbsp water
½ tsp cinnamon
Fresh fig slices to decorate

For the Vanilla Coconut Cashew Cream:

½ cup cashews (soaked in water overnight)
½ cup coconut milk
½ cup desiccated coconut
2 tbsp maple syrup
½ tsp vanilla bean paste

Directions:

For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.

Line tray with cling film. I used a 10.5cm x 20.5cm loaf tin

Pour mixture into tin and carefully press firmly using the back of a spatula until base is completely flat and even.

Put into the freezer to set, whilst you make the vanilla coconut cashew cream.

For the coconut cream, add cashews to a food processor and process for a few minutes.

With the food processor still running, slowly add the coconut milk, maple syrup and vanilla bean paste.

Keep processing until the mixture becomes very smooth and creamy.

Add desiccated coconut and pulse to combine.

Pull the walnut fig base out of the freezer and fill with the coconut cashew cream layer.

Put back into the freezer for 2 hours to set. Slice can be kept in the freezer until serving (let defrost for approximately 15 mins for cream to soften).

Decorate with fresh figs, slice carefully with a sharp knife and enjoy this delightful treat with your family and friends this Christmas!

This recipe is full of goodness, great for snack. Yummmmmm!!!!

"Food is our medicine let's eat healthy and be strong

Figs nutrition in the Muslim holy book called the tin fruit has many health benefits for the human body. Figs in latin name called Ficus carica L is a type of plant that originated from West Asia. This fruit contains a lot of sugar in large quantities, and also contains the main salts, the most important of which are calcium, phosphorus, and vitamin C. So, figs is one of fruit that high in nutrient content.

Figs health benefits to treat mild disease such as get rid of acnes or pimples to prevent some cancer disease such as prostate cancer. Figs rich in beta-carotene, another high nutrient content in it is carbohydrates. Its contain vitamin A, C, E and K  and other vitamins, also minerals such as calcium, copper, iron and so on. For complete information can be read at figs nutrition facts at the bottom of the post.

15 figs health benefits

1. Prevent cancer

Coumarin content of the figs, may also reduce the risk of Prostate Cancer. Eating figs regularly can help reduce the risk of breast cancer and colon cancer.

2. Reduce cholesterol

The soluble fiber found in figs called Pectin helps in reducing blood cholesterol.

3. Prevent high blood pressure and heart attack

The content of Potassium, Omega 3 and Omega 6 on fig fruit helps to maintain blood pressure and coronary heart attacks.

4. Help cure diabetes

Figs leaves have healing properties. Decoction of fig leaves can help patients with diabetes reduces the amount of insulin intake.

5. Consume figs can reduce fatigue, improve brain memory and prevent anemia.

6. Because laxative effect, consume the fruit is very helpful for treating chronic constipation.

7. Daily consumption of figs is an effective drug for the treatment of hemorrhoids cure.

8. When applied to the skin, baked figs can cure inflammations like abscesses and ulcers.

9. Due to its high water content, mashed figs acts as an excellent skin cleanser and helps in preventing and curing acne.

10. Figs are rich in calcium and calcium is an excellent alternative for the therapeutic treatment of people who are allergic to dairy products.

11. Figs are rich in natural Benzaldehid as Phenol and Anti-Tumor Agent and Micro-organisms can kill pathogens, fungus and virus in the human body.

12. Fig fruit is rich in dietary fiber, which makes them very effective for weight loss program (Obesity).

13. Content of Calcium and Potassium in figs prevent bone thinning (osteoporosis), and helps to increase bone density.

14. Content of Tryptophan in figs, induces good sleep and helps get rid of sleep disorders such as insomnia.

15. During this time, figs have also been used to treat sexual weakness.

Vitamins

• Folates : 6 µg
• Niacin : 0.400 mg
• Riboflavin : 0.050 mg
• Thiamin : 0.060
• Vitamin A : 142 IU
• Vitamin B6 : 0.113 µg
• Vitamin C : 2 mg
• Vitamin E : 0.11 mg
• Vitamin K : 4.7 µg

Minerals

• Calcium : 35 mg
• Iron : 0.37 mg
• Magnesium : 17 mg
• Phosphorus : 14 mg
• Sodium : 1 mg
• Zinc : 0.15 mg
• Potassium : 232 mg

Lipids

Saturated fatty acids : 0.060 g

Monounsaturated fatty acids : 0.066 g

Polyunsaturated fatty acids : 0.144 g