How to Make Lemon Lobster Pasta from Sheila Inman Vlogs
2 Cups
White Wine
2-4
Fresh Thyme
2 – 3
Lobster Tails
10 Oz
Fettucini
3 tsp
Diced Tomatoes
To Taste
Olive Oil
1 medium
Shallot
2 Cloves
Garlic
1 cup
Heavy Cream
2 Tablespoon
Salted Butter
1/3 Cup
Parmesan
1 teaspoon
Salt
To Taste
Pepper
Reserve
Pasta Water
Add
Basil
Add
Lemon Wedges
Hi, Angels Working on Earth Family!
What exactly is Epicureanism? The dictionary will describe it as living a modest life with a lot of friends, doing self-reflection, and staying in the present moment in absence of pain. Some even say it is hedonistic. There is nothing wrong with happiness! I would add giving back, mindful eating, and reflecting upon where your food comes from and how it nourishes your body too. I agree with pursuing happiness and living a healthy lifestyle.
I found this lovely recipe at Spices in my DNA. I fell in love with it! When I find or create a recipe it must be sustainable to be epicurean in my opinion. The marine stewardship council gives information about sustainability. It cites lobster as a healthy source of protein and other vitamins and minerals (Marine Stewardship council, 2022). You may find sustainable lobster in many grocery and online stores. Just make sure they are certified sustainable.
This recipe is delicious. I especially enjoyed the tanginess of the lemon in combination with the wine sauce, cream, and lobster.
Directions
Time to poach your lobster tails. They should be poached in dry white wine and fresh thyme. Bring it to a simmer, add your lobster, and cover. It only takes 5 minutes! The wine adds a lot of great flavors and smells soo wonderful!
Don’t forget to add the wine sauce. I didn’t add much to this dish as I thought the lobster would be flavored well in the sauce. Be sure to let them cool to avoid burns and use kitchen shears to cut down the belly of the tail to remove the meat.
Prepare your pasta and bring the water to aboil. You may use fettuccine, tagliatelle, and linguine. These are all my favorites of mine. I love creamy lemon pasta. You may use reserved pasta water or sauce to add creaminess.
To prepare your cream sauce, sauté shallots and garlic in a little olive oil. Add heavy cream and simmer. Add the butter, lemon zest, parmesan, and salt, and reduce the heat, just letting the butter and parmesan melt and the flavors come together.
This is the best part! Add the lobster. Season with salt and some black pepper to taste! Keep the heat low, or else the cream can separate if it reaches too high of a temperature.
Add the pasta and toss until the sauce coats the pasta. Taste as you go. If the sauce seems like it’s too thick, then add more pasta water.
I finished this with a little fresh basil, lemon zest, black pepper, and lemon wedges. Take your time. Enjoy the experience of garnishing the dish with love!
Recommendations
I recommend that you eat healthy lobster. The lobster must be treated ethically. You may purchase live lobster or frozen but make sure that it is certified sustainable. As always, I hope you try to increase the number of plant-based foods that you consume gradually. There is no hurry and remember this is a process and should be filled with joy!
You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share and subscribe!
When I think of a farmers’ market, I think of various vendors who offer products, from vegetables, fruit, and DIY products. Farmer’s markets are never dull, as there is a lot to see and do. Fruits and vegetables are generally picked at the peak of their ripeness when the plants’ natural sugars are at their most flavorsome. But we must also consider social justice and farming. What does that mean? It means eating with justice and considering the social, racial, economic, and climate impact when you make purchases.
The vivid colors of the products attract the patrons and, as a result, increase sales. Eating fruits and vegetables when they taste better provides the best nutrition because you want to eat more. Plus, it’s full of fiber, vitamins, and nutrients, which is a win. Fiber is an active component of fruits and vegetables and a reason to continue to support their consumption (Slavin, 2012). My grandparents had relatives who were farmers. When they were given food from family farmers, I recall the deliciousness of the freshly picked butter beans, peas, okra, and corn. Their food tasted better. I now realize it was because it is picked at the peak of ripeness and is incredibly fresh.
It takes people to plant, grow and harvest crops. Therefore, we must consider the impact of environmental racism and the number of food deserts in the United States. It’s not just an individual decision where food production and consumption are concerned. Politics and systems determine who has healthy grocery options available and who does not. We also can’t ignore the climate change and poor health related to the lack of sustainability. We depend on the fruits and veggies to be beautiful, and abundant. When you visit some farmers markets the produce is more abundant and larger than store-bought produce. You can tell just how nutritious the fruits and vegetables are by sight alone.
I was not able to visit a farmers’ market for this reflection. Instead, I tried to find the next best thing. I decided to vlog my experience at MOM’s Organic Market. Organic food is without synthetic fertilizers, insecticides, fungicides, herbicides, or pesticides that pollute your body and your world (Lair, 2016). MOM sells organic produce, so I thought it might be compatible with a farmer’s market.
The store was immaculate and orderly. The vegetables and fruits were beautiful. I spoke with Adonis, in the produce department, who was very knowledgeable. In season are the winter squash and pumpkins. Various varieties of apples come in and out throughout the year. More varieties of tomatoes, kale, Bok choy, and greens are stocked. Muscadine grapes came in from the South and are popular with customers. Carving pumpkins are popular too. Tips for picking a sweet melon are in the exterior color and firmness of the melon—MOMs stop carrying melons when they lose their flavor. MOM’s supports social justice by supporting various respected vendors in Virginia and Maryland. They appear to consider where the food was raised and what kind transport went into that process. This approach supports local farmers and keeps the carbon footprint of your food relatively low (Levy. n.d.).
How do you compare produce at the grocery store to a farmers’ market? Usually, you’ll see that the supermarket fruits and vegetables pale in comparison. I have learned that vivid colors in fruits and vegetables reflect the nutrients they contain. Also, many local farmers cultivate extremely nutritious produce through their careful farming methods.
For my next blog post, I may buy a tomato from the supermarket and a gorgeous heirloom tomato from the farmer’s market. Then, taste them side-by-side and see what I think. The challenge for the grocery store is to trust that the vendor will deliver the best products. The farmer’s market has more accessibility to fresher produce as the vendor is usually the farmer. I had a great experience at MOMS.
Recommendation
I recommend that you visit your local farmers market, and grocery store. You will want to know the farming practices, if the food was purchased locally and what stores have healthy grocery options available and who does not?
If you want to view my experience, please click on the vlogs tab. I hope you enjoy it. Please like, share, and subscribe.
References
Lair, C. (2016). Wholesome Family Eating. In S. Roxborough (Ed.), Feeding the whole family: Cooking with whole foods: More than 200 recipes for feeding babies, young children, and their parents. (pp. 79). Sasquatch Books.
Levy Uyeda Ray, n.d.,What’s in a Social Justice Diet? Retrieved on 12/18/2022.What’s in a Social Justice Diet? – YES! Magazine (yesmagazine.org)
Slavin JL, Lloyd B. Health benefits of fruits and vegetables. Adv Nutr. 2012 Jul 13(4):506-16. doi: 10.3945/an.112.002154. PMID: 22797986; PMCID:
I found this sauce in Wolfgang Puck’s ” Make It Healthy” cookbook. He calls it “Low Fat Green Goddess Dressing.” I created my own version by switching out ingredients.
This dish can be a little tart because of the yogurt and lemon juice. Make sure to taste as you go. The salt and avocado will all balance the tartness. Overall, I love my version. It’s very light and clean tasting. This sauce works well with seafood.
Directions
Combine the yogurt, spinach, parsley, and lemon juice into the blender.
2. Add fresh Avocado. Add the garlic, salt, and pepper to taste.
3. Blend pulsing the machine on and off. Blend until you have the desired consistency
4. Transfer to a non-reactive container and refrigerate until ready to use.
I give creative credit to Lauren Miyashiro. I loved eating this! The flavor was very close to real potato salad. The difference is the veggie crispness. Remember, the dish is comprised of mostly vegetables. Be careful of the water content. I would make 1 improvement. Next time, I will add more eggs to deepen the flavor.
DIRECTIONS
Steam cauliflower until tender-crisp, about 5 minutes. Transfer to a large bowl and let cool slightly.
2. Add mayonnaise, yogurt, pickles, onion, mustard, salt, and pepper.
3. Toss to combine, ensuring the cauliflower is evenly coated. Taste and adjust seasoning. Fold in 1/3 c. each of scallions and dill. Cover with plastic wrap and refrigerate for 2 hours.
4. When ready to serve, sprinkle paprika and remaining herbs over the salad.
Today’s dish is Scampi- Style Shrimp. The shrimp arrived well packaged, fresh and as scheduled. I always enjoy the unboxing process, as every time is well packed and beautifully presented.
I enjoyed eating this meal. The arugula gave the recipe a peppery flavor and contrasted with the cheesiness of the parmesan. The seafood broth enhanced the flavor of the shrimp as it layered the creamy grits. I enjoyed eating this very much as I grew up eating grits. I suppose you could eat this anytime, breakfast or dinner.
Cooking time will be around 20 minutes or so. Preping the meal took no time at all. If you prep your ingredients, ahead of time, then it’s easy!
“Tacos with Cabbage, Slaw, Salsa Roja and Chipotle Yogurt”
January 13, 2021
A New Recipe from Sun Basket
1
Sun basket mojo marinade
1
Mi Rancho Artisan tortillas,
1
Sunbasket pickled onions
1
organic shredded cabbage
1
Sunbasket Salsa Verde
Olive Oil
Kosher Salt
Pepper
Hi, Angels Working on Earth Family,
I’m so excited to share a dish from Sunbasket! The recipe is called “Mojo tacos with shredded cabbage, pickled onions, and salsa Verde.”
I enjoy receiving Sun basket meals each week. This week it’s Mojo tacos with shredded cabbage, pickled onions, and salsa Verde. I’m so impressed with the ease of making this dish! It took me about 30 -45 minutes, and it was so enjoyable. If you read the directions beforehand, then it should take about 30 minutes hour.
The ingredients arrived fresh and well-boxed. All I needed to do was unpack and get started. I was pretty confident about preparing this dish because I eat tacos all the time! Plus, the direction was easy to follow. The directions are designed to help you get through minor technical gaffes by teaching techniques through culinary words and making sure you have all of the ingredients and tools.
What stood out to me was the flavor of the pork. This is soo moist and savory. The slaw was tart and vinegary. Paired with a warm tortilla was ultra-satisfying. Be careful not to overcook the pork so that it retains its natural flavor wonderful texture. The pork is packed with excellent protein and good fats. Imagine eating this with guacamole, spicy salsa, and sour cream.
Directions
Cook Your Protein
Transfer the meat to a plate, pat dry with a paper towel. Season lightly with salt and pepper. In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the meat strips and cook, stirring occasionally until lightly brown and cooked through.
Prep Lime & Make Cabbage
Cut the lime into wedges for garnish. In the medium bowl, stir together the cabbage slaw and apple cider vinegar. Season to taste with salt and pepper.
Warm The Tortillas
On the stovetop directly over a flame or a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Serve out the tortillas, protein, pickled onions, cabbage, salsa verde, and remaining mojo marinade. Enjoy!
My name is Sheila Inman, and I was born in the US. I am interested in “Integrative Nutrition” because I want to incorporate nutrition and wellness skills into my business model. I am particularly interested in research, culinary medicine, counseling, disease prevention, whole foods nutrition, dietary supplementation, and whole-person wellness which leads to healthy lifestyles. I continuously learn about new ideas and discoveries that I will use creatively in books and in producing AWE-TV.
I graduated from Marymount University with a master’s in information systems and healthcare management. I decided to further my education in the Nutrition and coaching fields by attending Georgetown University’s Healthcare Coaching Program in 2016. Then, I topped it off with a master’s Nutrition Certificate.
I enjoy vlogging and blogging, so I pursued press passes at DC Swim Week 2019, DC Fashion Week 2019, DC Metro Cooking Show 2019, and the White House Historical Society. I use my talents and experiences to educate others. I focus on communicating positive messages about the community, travel, fashion, and cuisine. I encourage self-love through cuisine coaching. My businesses are about edifying people by showing the beauty in life!
I have become a creative warrior who lives to do what I love and use that creativity to help others. It’s about being kind and authentic and using my innate talent to help the world. We all have abilities that are unique to us. These talents are the tools we use to reach our VISION.
I have noticed that no two of (anything) are the same. We, as people, are not the same. Our differences allow us to create beautiful things together as we travel through time, like time travelers.
Integrative Nutrition is a gateway to leading a better lifestyle. My task is to create something that helps others shine their light. “Bright. I want to change the world by doing what I love!
Today’s dish is Pan Roasted Cod. It took approximately 45 minutes to cook and arrived fresh and well-packaged. Cod can be frozen, cured, pickled, smoked, or canned. For this recipe, baby spinach, lemon, potatoes, and chives added a lot of flavor and texture to the Cod. This recipe can be tricky to make as Cod can absorb the flavors of the foods surrounding it. You can’t go wrong with fresh dill, chives, and butter. Along with the flaky, moist Cod is delicious.
We all should be aware of how our food arrives to us. It arrived from Martha Stewart & Marley Spoon well packaged and beautifully arranged. But we should also consider how Cod arrives at the market. So let us also talk about sustainability in terms of fish. Sustainability improves the quality of our lives, and our ecosystems, and preserves our natural resources for the next generation. This information isn’t meant to detour you from eating Cod but to inspire you to act in ways that benefit your health and protect others, the environment, and the fish we eat. If we don’t think deeply, there may not be enough fish to go around in the coming years.
The most recent data show some cod are endangered due to overfishing. There are fewer fish in the U.S. stocks of Atlantic cod than the average, and they are slowly recovering (NOAA Fishery, 2022). A 2013 report showed Icelandic cod numbers growing at their highest levels in 50 years (NOAA Fishery, 2022). There are different stock ratios in different oceans. All stocks go up and down.
RECOMMENDATION
Individually, one must be curious and think about the bigger picture in terms of our health, the animals, and our ecosystem. Take a moment to investigate the companies, that you buy from on the whole.
We need legally binding commitments to fish at sustainable levels, to effectively monitor our fisheries, and to take an ecosystem approach to fisheries management. We have to properly protect our fish stocks for the benefit of our seas, coastal communities, and consumers who expect sustainable seafood (NOAA Fisheries, 2022).
Mise En Place
I hope you enjoy the recipe! You may see a demonstration of this recipe on my YouTube Chanel. Please like, share, and subscribe!
Let’s be mindful as we create our recipes. An aspect of sustainability is to practice mindful eating. You are mindful when reflecting upon where your food comes from and how it nourishes your body. Paying attention to how we eat and thinking about the big picture is important because we may alter and improve what we eat, reduce food waste, and find more sustainable food sources.
Sustainable diets have four dimensions: (1) nutrition and health, (2) economic, (3) social and cultural, and (4) environmental. Sustainable diets not only have a low environmental impact but also are healthy, affordable, and acceptable to society. Something is sustainable if it supports both humans and nature.
This recipe calls for oxtails, a meat-based dish. So, we must consider the care of the animals (i.e., is it humane) because we are what we eat! Oxtails are not usually considered to be the healthiest type of meat. In the past, the recipe was ladened with fat. This slow cooker oxtail recipe simmers the oxtails into a delicious and tender stew. Therefore, the meat must be of excellent quality and reduce fat.
The bone marrow is rich in collagen, calcium, and proteins. Collagen keeps your joints, ligaments, tendons, and bones healthy and reduces joint pain. For a long time, oxtails have been a staple in soul food cooking. It’s said to have originated in London’s east end by Spitalfields-dwelling Huguenots in the seventeenth century.
The dish combines beef tails in a vegetable stew. Typical sides are garlic rolls, polenta, rice, and buttered noodles. For a healthier choice, you may serve a salad or vegetables like squash, broccoli, cauliflower, brussels sprouts, greens, and carrots.
Recommendations
I recommend that you eat healthy cuts of meat and reduce the amount of meat you eat each week. Increase the number of plant-based foods that you consume gradually. Begin mindfully and take the time to experience your process; there is no hurry. You may start with this recipe and include your favorite plant-based food.
You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share, and subscribe!
Directions
1. Trim oxtails of extra fat
2. Season oxtails with salt, and black pepper, then lightly coat with almond flour.
3. Heat olive oil in a large skillet and brown oxtails on all sides.
4. Add oxtails, ginger, garlic, bay leaf, thyme, scallions, tomato paste, whole tomatoes, and broth to the slow cooker, stir—cover, and cook on high for 8 hours.
*To thicken the gravy, mix three teaspoons of Arrowroot or oat flour with ¼ cup water and stir to combine. Add to oxtails in the last hour of cooking.
The most sustainable way to eat is to be vegan and choose organic, local and seasonal produce. A 2012 study showed that plant-based diets are better for the environment than those based on meat because it can reduce climate change. Eating vegan can reduce carbon, save emissions, and requires less land to grow food. A vegetarian diet requires two-and-a-half times less the amount of land needed to grow food, compared to a meat-based diet (Worldwide Fund for Nature, n.d.). Do you like “Vegan Pizza?” I have never tried Vegan pizza made the Green Fare way until today. I’ve eaten cauliflower crust before, but it’s not the same experience. Green Fare specializes in Vegan cuisine. They offer a 21-day kick-start program that helps the participant transition to a whole plant food diet. Participants receive organic whole plant entrees, blood tests, lifestyle assessments, weigh-ins, and healthy eating classes. This program was created to help people lose weight, reduce cholesterol, increase energy and transition to plant-based diet.
The cafe is located in Herndon, Virginia, near Loudoun County, Virginia. One can find local sources of eco-friendly and cruelty-free products. Loudoun county will host Veg Fest in October 2022. People will learn about the science behind the benefits of plant-based diets. There will be expert speakers, cooking demos, vendors, and animal rescues.
The cafe was cozy and slow, as they handle mainly online orders on Saturdays but will also serve customers as they trickle into the establishment. The cafe is closed on Sunday. The vibe is amiable and compassionate. Cozy.
Vegan Pizza
Vegan Pizza from Green Fare Organic Cafe
My review was a spur-of-the-moment decision. I walked into the establishment just to make a quick order and record my experiences. The owner, Gwen Whitaker, was so friendly and offered to answer any questions I had about plant-based foods. She even allowed me to order the Vegan Pizza, which wasn’t on the menu during that time as it had to be pre-ordered. Her kindness impressed me because she went out of her way to accommodate my request. I ate in the area outside of the restaurant as I wanted to practice social distancing. It was a lovely day to be outside!
Love Vegan Pizza
Let’s talk about the food! I have tasted vegan food before. I previously participated in the Vegan Kick Start program and learned much about the Vegan lifestyle. I decided to increase the number of whole foods I eat, especially concerning meat and dairy. The vegan pizza is visually stunning, and I was hoping to taste the cheesy goodness of pizzas I regularly eat. Is that even possible? No! The flavors are uniquely different. Significant in different ways. It’s plant-based and made from onions, peppers, mushrooms, rosemary, sweet potatoes, brussels sprouts, vegan cheese, and a mystery vegan crust. The flavors and textures are fantastic. Light, flaky, sweet, and creamy. I know I am fueling my body with healthy nutrients that will increase good health rather than provide poor health.
What exactly is a plant-based diet, also known as whole foods? (Lair, C. 2016) has a beautiful way of defining whole foods. (Lair, C. 2016) wants us first to ask ourselves where the food comes from and what its life was like before it was placed on the grocery store shelf. (Lair, C. 2016) says the best way to know if a food is whole or not is to consider these questions: 1. Can you imagine it growing? 2. How many ingredients does it have? 3. What’s been done to the food since it was harvested? 4. Have any edible parts of the plant been removed, and how long has the food been known to nourish humans?
The above questions are essential to ask yourself when determining whether a food is a whole. Why? 1. Whole foods can be grown (Lair, C. 2016). The author jokingly said that you couldn’t pick Froot-Loops from trees, nor can you imagine a field of marshmallows (Lair, C. 2016). Although it is possible to imagine those things, it’s a funny way to contrast something natural vs. unnatural. 2. Whole foods have one label (i.e., themselves) and not a list of ingredients one might find on a cereal box (Lair, C. 2016). 3. Non-whole foods have been bleached, refined, and chemically treated (Lair, C. 2016). 4. Some foods have been stripped of their edible parts, and the body will crave the parts it doesn’t get (Lair, C 2016). Lastly, we must beware of artificial foods that haven’t been around long, as most whole foods have been served on the table for centuries (Lair, C. 2016).
(Lair, C. 2016) has written a book comprised of recipes and a food map for whole foods eating. This food map comprises whole grains, dairy, fermented & cultured foods, fruits, vegetables, nuts & seeds, legumes (i.e., beans, peas, lentils, and fermented soy), and poultry & meat. A whole food diet can be described as plant-based foods or foods of the natural constitution.
According to the literature, the two benefits of a whole-food diet contribute to preventing chronic diseases, such as heart disease and type 2 diabetes. Clinical trial results from (Etherton, K et al., 2019) demonstrated clear benefits of omega-3 fatty acid intake for cardiovascular disease risk, with significant reductions in risk of heart attacks, other major cardiovascular events, and cardiovascular disease death. The literature recommends at least one to two fish/seafood servings per week to prevent diseases like heart disease and diabetes. For the general population and those with diabetes, about one g/d of omega-3 fatty acids reduced the risk of both death from CVD and having an MI (Etherton, K et al., 2019).
In conclusion, for people with chronic diseases such as heart disease and type 2 diabetes, healthy eating can help manage these conditions, prevent complications, and live longer. It’s vital to find enjoyable foods in Lair’s food map and create recipes that activate the taste buds. If the food is flavorsome, then eating it will become a fulfilling habit. A healthy habit will lead to a healthier lifestyle.
Eating at Green Fare Organic Cafe will increase your longevity. The owner has superior knowledge of plant-based diets and health trends. Would I go there again? Yes. The excellent quality of the food and wholesome attitudes of the restaurant showed through that day.
Recommendations
If you want to eat a sustainable diet, then take part in a vegan 21-day kickstart program. This program will introduce you to the science, and cuisine of veganism. When you are done, then you will have a different perspective because of the experience.
I hope you all had a great day, and I will post a video of my experience at AWE-TV on my main YouTube channel.
References
Kris-Etherton, P. M., Richter, C. K., Bowen, K. J., Skulas-Ray, A. C., Jackson, K. H., Petersen, K. S., & Harris, W. S. (2019). Recent Clinical Trials Shed New Light on the Cardiovascular Benefits of Omega-3 Fatty Acids. Methodist DeBakey Cardiovascular Journal, 15(3), 171-178. https://doi.org/10.14797/mdcj-15-3-171erences
Lair, C. (2016). Wholesome Family Eating. In S. Roxborough (Ed.), Feeding the whole family: Cooking with whole foods: More than 200 recipes for feeding babies, young children, and their parents. (pp. 79). Sasquatch Books.
Happy day everyone! I’m sharing another dish from Sheila Inman’s Vlogs! Today it is “Vegan Walnut Meat.” Walnuts are a favorite of mine. Eating plant-based doesn’t have to be boring. It can be delicious too. Today, I want to introduce a sustainable recipe, “Vegan Walnut Tostada.” Plant-based recipes are generally considered eco-friendly as they are easy on the environment and are not harmful to animals or humans. An eco-friendly, sustainable diet should focus on plant foods. You can still eat meat and dairy. But you should limit your intake to small amounts per week. What does sustainability mean? Something is sustainable if it supports both humans and nature. Plant-based recipes are generally considered eco-friendly as they are easy on the environment and are not harmful to animals or humans. An eco-friendly, sustainable diet should focus on plant foods. You can still eat meat and dairy. But you should limit your intake to small amounts per week. What does sustainability mean? Something is sustainable if it supports both humans and nature. Here are some examples of sustainability:
Supports both humans and nature in the short and long term. Thus, a sustainable diet must be affordable, accessible, nutritious, and free from harmful compounds like foodborne pathogens (Bynne, 2022). Minimize the risk of diet-related conditions like diabetes, heart disease, and cancer (Bynne, 2022).
Protect the environment by minimizing greenhouse gas emissions, water use, soil erosion, and pollution (Bynne, 2022). Prioritize animal welfare, and support biodiversity. This means making changes like eating less meat and choosing to produce grown without harmful pesticides and fertilizers (Bynne, 2022).
If you want to know more about sustainable eating, read the” Healthy Eating Plate” from the Harvard School of Public Health (Harvard, n.d.). Feel free to make changes to suit your tastes!
It’s both delicious and nutritious! The sour cream is light but still flavorful. I mixed a bit of cumin and other spices for a more earthy flavor. Walnuts are nutty and blend well with garlic and cauliflower. The dish is packed with vitamins C, B, K, and heart-healthy nutrients and features quality fats and wholefood carbohydrates.
Recommendations
I recommend that you make one day a week plant based. You may start with this recipe or try a plant-based recipe of your own.
You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share and subscribe!
References
Belin RJ, Greenland P, Allison M, Martin L, Shikany JM, Larson J, Tinker L, Howard BV, Lloyd-Jones D, Van Horn L. Diet quality and the risk of cardiovascular disease: the Women’s Health Initiative (WHI). The American journal of clinical nutrition. 2011 May 25;94(1):49-57.
Sheila Meets Martha Stewart & Wolfgang Puck at The DC Metro Cooking Show
Martha Stewart, Wolfgang Puck, and Vendors at DC Metro Cooking Show
There was a lot to see at the MetroCooking show. The schedule of events for included: Grand Tastings, Beer, Wine & Spirits Garden, Cooking Classes, Specialty Workshops, Taste Talks, Celebrity Chefs, VIP Events, and Book Signing.
Wolfgang Puck and Martha Stewart were highlighted at the 2019 show. Other attendees were Justin Severino, who featured pork bits salami, black tea-soaked prunes, and saffron-lavender Dijon pickled cauliflower with Curry and golden raisins. Keven Tien featured Chanko Nabe. Wolfgang Puck features duck and wild mushroom risotto. Daniela Moreira featured chocolate babka. Vikram Sunderam featured Pao Bhaji.
The vendors featured in this montage are Mondespicecom, Frenchbroadchocolates.com, DavidsT.com, and Saltyporkbits.com. If you would like to see the events of the day, then click on these two links DC Metro Cooking Show Day 1 and day 2
Happy Friday, everyone! I’m sharing another dish from Sheila Inman Vlogs ! Today it is “Eggplant Parmesan.”.
I adore cheese, and parmesan is a favorite of mine. Love! The parmesan is light but still cheesy and low in calories. I mixed in a bit of mozzarella for the gooey cheesiness. The carrots are sweet and blend well with garlic and olive oil. You don’t need to fry the eggplant, as sautéing them will work well. I choose pasta as a base, but you can keep it vegetarian by substituting veggie pasta!
The dish is jammed packed with vitamin C and heart-healthy nutrients. The dish features quality fats and wholefood carbohydrates. I seasoned the dish with spices and herbs that are nourishing and delicious.
Prep the pasta
It’s time to cook the pasta. Follow the direction on the box. Sautee the garlic and onions
Sautee the garlic and onions
Sautee the garlic until fragrant. Add the onions until sauteed for 2 minutes.
Prep the carrots
Add the carrots to the mixture and sauté for 2 minutes
Prep the tomatoes
Add the tomatoes to the mixture, and let simmer for 2-3 minutes.
Add basil
Add basil to the tomatoes and stir until fragrant
Fry the eggplant
Fry the eggplant until slightly crisp. Remove eggplant from olive oil, and let rest on a paper towel.
Add the parmesan
Add the parmesan, and stir until the cheese is melted
Add eggplant
Add the eggplant to the pan and stir until combined. Stir in the pasta. Next, it is time to plate the dish. Garnish with basil.
Plate
You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share and subscribe!
Sheila’s Vegan Ideas– Braised Collard Greens are healthy and tasty!
Braised Collard Greens From AWE-Health
To Taste
Collard Greens
Olive Oil
Soy Sauce
Red Peppers
Red Onions
Hazel Nuts
Ginger Lemon Juice
Salt
Pepper
Honey
Apple Cider Vinegar
Hi, Angels Working on Earth Family, This is so healthy! But too much apple cider vinegar or lemon juice will turn this dish into sauerkraut. Adjust these ingredients to your taste. Play! Do you like sweet or sour? Have fun!
Directions
1. Separate the tough stems from the delicate parts of the collard greens. 2. Add olive oil and ginger to a pan. Heat the ginger on medium heat for 1 minute. 3. Add red onions and red peppers to the ginger. Stir for 2-3 minutes. 4. Add the collards to the mix. Mix all ingredients in the pan together until cooked to your desired texture. 5. Remember to taste as you go! Add the soy sauce, lemon juice, honey, and apple cider vinegar. 6. Stir ingredients until it tastes great and is esthetically appealing! 7. Toast the hazelnuts to bring out the flavor. 8. Then, garnish the collards with the toasted nuts!
You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share and subscribe!
