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Marinade Tips

Blueberry & Honey Marinade


  • 1 Cup of blueberries or to taste
  • 1/4 Cup of honey
  • 1 Cup diced red onions
  • 2 Tsp of onion powder
  • 1/4 Cup Juiced Lemon
  • Salt & Pepper to taste
  • 1 Diced garlic clove 
  • Cilantro to taste

  1. Place the blueberries in a processor. Add the wet ingredients and pulse for a few seconds.
  2.  Add the cilantro to taste and pulse for a few seconds.
  3. Taste and adjust spices accordingly.


Teriyaki  & Garlic Marinade


  • 2 Cloves garlic diced
  • 1/3 Cup Teriyaki Sauce
  • 2 Tsp Orange zest
  • 1/4 Cup fresh orange juice
  • 1 Tsp Ginger
  • Red pepper flakes to taste

  1. Place the wet ingredients in a processor and pulse for a few seconds.
  2. Taste and adjust spices accordingly.


Turmeric Chili


  • Ground Turkey
  • 1/2 Cup Mushrooms
  • 1 Cup Diced Red Onions
  • 1 Bunch Cilantro
  • Olive Oil to taste
  • Turmeric to taste
  • Salt & Pepper taste
  • Red Pepper Flakes to taste
  • 1 Tsp Chili Powder
  • 1 Tsp Cumin
  • 2 garlic clove, diced
  • 1 Can tomato sauce
  • 1/4 Cup Brown Rice


  1. Add olive oil and garlic to pan.  When the garlic starts to sizzle, add  red onions, mushrooms and cilantro. Stir for 2 minutes. Then add ground turkey meat.   Stir the mixture til cooked through.
  2.  Next, add 1 can of tomato sauce to the mixture. Season the chili with salt,  red pepper flakes, chili powder, cumin and pepper. Add turmeric to taste!
  3.  Prepare the brown rice. Follow the directions on the package.
  4. Plate
  5.  Garnish with sour cream, olives or a favorite topping.


DC Fashion Week Shows “The Power Of Style” 2020


DC Fashion week was held at the French Embassy once again! Many unique fashions were unveiled this season. We saw the unveiling of the Cojor International – International Couture Collection, Sappe Euro – International Collections, Irina Valery – International Collections, Peggy Kankonde – International Couture Collection and many more.

Create Your Own Power & Style

Tips To A Use Cashmere Wrap As An Accessory For Formal Attires 

Let yourself IMAGINE some of these fashions accompanied by a cashmere wrap! The idea is to find a wrap or scarf that’s you would love to wear through the seasons. A cashmere wrap is beautiful and feels beautiful! Especially one which stays a classic and a favorite, no matter the fashion trends that come and go.

  1. Style It    

The perfect wrap will go great with a revealing gown. It should  allow  you to enjoy the night effortlessly.   All you need to do is toss one end behind your shoulder. Then, wrap it around your body. Let the other end hang effortlessly in the front of that same shoulder.

  1. The Classic Way

For this look,  wrap it exactly as you would a travel scarf. First, drape it encircling your neck. Then, adjust it to make one end twice the length of the other end. Hold the long end, then loop it encircling your neck once. Under the loop, both ends should be of equal length on your torso part, so keep adjusting it.

  1. The Fling

“The Fling” works best when you’re wearing a formal gown with an open back. When the night starts to dwindle, you may want to start covering your back or when it gets cold.  Place an end on one shoulder. Then, take hold of the other end. Then, outside of the right shoulder, twist it twice. Then, finish it up by flinging the extra on your left shoulder. This process should create a cape-looking effect with your scarf.

  1. The Loop

“The Loop” is one of the ways for you to style your cashmere scarf when the formal evening turns very, very cold. When you’d want to provide more warmth to your neck or upper torso, this manner of styling is the best way to go. Start by doubling the cashmere wrap so that you’re holding both ends in one hand. Put the now double scarf about your neck, such that the loop is just below your collarbone. Pull the two ends of the scarf, so you can put it inside the loop, then tighten on your neck.

  1. The Shawl

Depending on the style of your outfit, some dresses or gowns look even better when they’re paired up with a shawl. To up the style factor, don’t settle for any other shawl.  Use a cashmere wrap to pair your dress with, then bring it with you.

With “The Shawl,” all you do is to drape the cashmere wrap over your shoulders or hold it over your arms.

 A cashmere wrap is statement and staple piece. It’s luxurious, and it’s also very versatile. It’s that perfect accessory while traveling, to casual days out, and even on a formal evening affair.  So now you know how to wear a cashmere wrap. You’ll be one of the classiest and finest women in your event.



Salmon Spaghetti & Avocado Crema


  • 1 Avocado
  • 1/4 Cup Sour Cream
  • 1 Cup Diced Red Onions
  • 1 Juiced Lemon
  • 1 Juiced Lime
  • 1 Bunch Cilantro
  • Bread Crumbs
  • 2 tablespoons olive
  • 2 Fresh Salmon Fillets
  • Salt & Pepper taste
  • Red Pepper Flakes to taste
  • 1 garlic clove, peeled
  • 1 Can tomato sauce
  • 1 Egg
  • 1 Package Linguine Noodles


  1. Place 1 avocado into a food processor and pulse for a few seconds. Add 1/4 cup sour cream, lime juice to taste, pepper, red onions to taste, and cilantro to taste.  Pulse for a few minutes and pipe on top of the spaghetti as garnish.
  2. Remove the skin from fresh Salmon fillets and pulse in processor until well blended. Add all the rest of the ingredients, lemon juice to taste, cilantro, 1 egg, garlic, olive oil, and bread crumbs in a processor and blend until smooth.
  3. Scoop you Salmon into a measuring spoon and gently roll into balls. Place the Salmon on parchment paper and into 375 oven for 25 minutes.
  4. Prepare your tomato sauce. Add salt and pepper to taste. Next, prepare the pasta according to the directions and then toss your pasta.
  5. Plate


Cashew Lobster & Cauliflower Stirfry


  • 1 bag Riced cauliflower
  • 1 bunch Scallions
  • 1/4 cup green peas
  • 1/4 cup carrots
  • 1/4 cup Shiitake mushrooms
  • 2 tsp ginger
  • 2 tsp garlic
  • 1/2 cup sprouts
  • 1/3 cup white wine
  • 1 tsp Tamari sauce
  • 1 egg
  • 1/4 cup vegetable stock
  • 1/4 cup cashews
  • 2 tsp Sesame oil
  • 2 tsp olive oil


  1. Fry 1 egg and set to the aside.
  2. Next, cut the lobster into section and stir fry in olive oil.
  3. Sauté the ginger, garlic and scallions along side the lobster.
  4. Add sesame oil to taste.
  5. Stir-fry the lobster and aromatics together.
  6. Add Shiitake mushrooms, and cashew nuts.
  7. Stir fry for about 2 minutes.
  8. Add the fried eggs set aside earlier.
  9. Add white wine
  10. Add Tamari sauce and vegetable stock. Stir until combined.
  11. In a separate pan, add about 2 or 3 tablespoon of olive oil.
  12. Add riced cauliflower and a bit of garlic.
  13. Add green peas and carrots.
  14. Then stir fry the cauliflower until slightly brown.
  15. Spoon the fried riced cauliflower, carrots and peas onto the plate. Top with the sautéed lobster and garnish with sprouts and scallion stems.



Basil & Cashew Pasta

Basil & Cashew Pasta

Basil & Cashew Pasta


  • 3 portions of pasta or brown rice pasta
  • 100g cashews
  • 1 ripe avocado, peeled and roughly chopped
  • Juice of 1 ½ lemons
  • 25g fresh basil
  • 4 tablespoons olive oil
  • 3 tablespoons water
  • 1 tablespoon nutritional yeast
  • 1 garlic clove, peeled
  • Pinch of sea salt


  1. Place 50g of the cashews into a food processor and pulse for a few seconds.  Toast them in a frying pan until they are golden brown.  Sprinkle on top of the pasta as garnish.
  2. Add all the rest of the ingredients, except the pasta in a blender and blend until smooth and creamy. Add water as needed.
  3. Toss your pasta with blended ingredients and sprinkle with the toasted cashews.

I did not use nutritional yeast in this recipe as it has an after taste to me.   You may notice non traditional ingredients in my recipes. Rather, I may add a mix of non plant based ingredients to give flavor.  Instead of using nutritional yeast,  I added about 1/3 cup of parmesan cheese to give an otherwise bland dish flavor.

Lemons give the dish a bit of tartness, so I suggest add less lemons if you don’t like tartness. Instead add a bit of water or even vegetable stock to the dish. Flavor is everything. Experiment and taste as you go.


In The Studio

Food As Art Finalist 2 (2)

Food As Art

Matcha tea or green water colors? Food as art! This is “Joie” to me. According to historians, the word “ART is the expression or application of human creative skill and imagination… producing works to be appreciated primarily for their beauty or emotional power.”

As you can see, “ART” is defined by its genesis in the human mind. As a creative, I hope to show you creativity through food? Food is just one of my many loves. I express love through food, travel, fashion and by living a healthy lifestyle. I also express love by edifying other people.

I love all kinds of food. I love good country foods like turnip greens, butter beans, okra, sweet potatoes, trout annd corn bread. These are the foods I grew up eating.  Food that feeds the soul. But, I also love Italian pastas, Pho’s, and Sushi. My culinary studies and travels around the world have introduced me to a wide variety of experiences.

Food is meant to be enjoyed. If we learn how to eat with moderation, not restriction then we may rekindle that part of ourselves that eats with heart. For many its called “Soul” or “Soul Food.” Whatever word we use, food as “Art” is essential to Joie!