STUFFED FILET OF SOLE is a wonderful, light dish that deserves a standing ovation.  It's beautifully served, flavorful and above all healthy.  I know I am guilty of saying this is the best and that is the best.  Well I guess I'm a bit prejudiced with my own cooking and this one really is a winner.  I developed this recipe because my clients love dinners that are easily digested and don't leave you with that heaviness in your stomach.  You know the type that all you want to do is sleep after the meal.  That won't happen.  Remember this though, make sure you buy from a reputable source that carries freshly caught fish with no fishy smell.  Also make sure that the fish is wild caught instead of farm raised.  I use Parmesan Cheese in this dish but if you are lactose intolerant, you can leave it out or get the Vegan Parmesan Style Cheese which has a great taste.  The Herb Butter can also be replaced by the Earth Balance Vegan Spread.  It has a rich taste like butter and melts like the real thing.  

            STUFFED FILET OF SOLE

6 - Gray Sole (or Dover Sole) that are good size with no tears
4 - Lemons
Extra Virgin Olive Oil Spray
Parsley (for garnish)
Kerigold Garlic and Herb Butter
Frozen Spinach
1 - jar Roasted Red Pepper
Quartered Artichoke Hearts
White Wine
Shredded Parmesan Cheese
Salt and Pepper

1)  Lay the Sole on a cutting board and squeeze Lemon Juice all over both sides of the fish.  This gives it a clean, fresh smell just to enhance the fresh smell it already has.  Use your hands or a basting brush to make sure all areas are covered with the juice.  Lightly sprinkle salt and pepper on both sides.  Lightly!!!!!!
2)  Defrost the Spinach and squeeze out the water to where it is pretty dry.  Set aside.  
3)  Spray the top of the Sole lightly with the Extra Virgin Olive Oil Spray.  Covering only the bottom third of the widest part of the filet, place a piece of Roasted Red Pepper about 1" wide and the width of the filet. Next place pieces of the spinach to cover the Pepper.  Put 2-3 quarters of the Artichoke on top of the Spinach.  Remember, only the bottom third of the filet gets the stuffing.
4)  Sprinkle the Parmesan Cheese on top of the filling and roll the filet from the bottom creating a roulade (roll).  Be careful because you don't want your filling to fall out. Place the filet in a baking dish with the stuffing showing on the sides.  Place a pad of the herb butter on top and several all around the rolls.  Pour 1 cup of White Wine on the bottom of the dish.  When the butter melts and mixes with the Wine it makes a lovely sauce. 
5)  Bake in a 350 degree oven for 30 minutes.  The fish should be flaky and ready to serve hot.  You can sprinkle chopped Parsley on top of each roll along with some extra Parmesan Cheese.  Soooooo good.  Serve with the other 2 Lemons cut in wedges.

BEEF BRISKET is a tradition for the Jewish holidays and really anytime.  I have made 100's of them over the years and even though I work on not coming from ego I have to say mine is the best I've ever tasted.  With Rosh Hashanah coming up this Sunday night, Briskets will be scarce in South Florida markets.  For all of my dear Gentile friends, this dish is so special that I am happy to share it will all of you.  It is not a 1-2-3 type of dish.  No not at all. Slow cooking it takes at least 3-5 hours, depending upon the size of the Brisket, of course.  If you haven't experienced the best of the best, you've got to try this recipe.  Trust me it's FABULOUS.  To all of my Jewish friends and clients, L'Shana Tovah or Happy New Year and may you be blessed with a healthy year filled with love and prosperity.

                     BEEF BRISKET
1 - Brisket 3-4 lbs.  (thick 1st cut, flat)
3 large Sweet Onions sliced 1/4" thick
3 Tablespoons Extra Virgin Olive Oil
1 teaspoon Black Pepper
2 Tablespoons Granulated Garlic
6-8 Tablespoons Mild or Smoked Paprika
3 cups Beef Broth
1/2 cup Cabernet Red Wine
1/4 cup Braggs Liquid Amino

1)  Slice the Sweet Onions and separate it into rings.  Place the rings of Onion in a bowl and toss with 3-4 Tablespoons of Extra Virgin Olive Oil until completely coated.  Pour into a roasting pan and spread evenly on the bottom.  The Onions act as a rack for the Brisket to lay on.  
2)  Place the Brisket on a cutting board and season both sides with Granulated Garlic and Pepper.  Make sure you season the Brisket evenly on both sides.
3)  Place the Brisket fat side up on top of the onions and bake it on one side in a 425 degree oven for 30 minutes until brown and turn it over and bake the other side another 30 minutes until brown.  Take the Brisket out of the oven.  Turn the temperature down to 275-300 degrees.  
4)  Without turning the Brisket, cover it with the Paprika (a nice thick layer).  Pour the Beef Broth over the Paprika.  Add the Braggs and the Red Wine by also pouring it over the Brisket.  Stir the sides of the roasting pan so you mix the liquids.  The Paprika should be part of the liquid and not caked on top of the meat.  
5)  Cover the roasting pan tightly with a lid or aluminum foil and place back in the oven for 4-5 hours.  The meat is done when it starts to shed or reaches a temperature of 165 degrees.  This will feed 6 people and remember it's best to get a bigger Brisket than you think you need because it always shrinks about 1/2 lb.  
6)  Place the Brisket on a cutting board and let it rest for 15 minutes.  Cut against the grain of the meat in 1/4 inch slices.  Trim off the fat.  Place the sliced Brisket back in the roasting pan and let it soak in the sauce.  OMG make more than you need.  Leftovers are the best.  

I am not a Vegan, however, I visited St. Louis a couple of years ago and ordered these BUFFALO HOT CAULIFLOWER BITES at a Vegan restaurant. They were outstanding.  What a replacement for the chicken that you wouldn't even miss.  I tried making them KETO also by using Almond Flour instead of regular.  It was a winner. My client that I see on Wednesdays loves these so much that I've become a machine at making them.   The restaurant where I originally ordered them fry them.  Since I stay away from fried foods as much as possible, I bake them and they come out nice and crispy.  You don't have to be a Vegan to love these.  They are great for a snack or an appetizer.  

   BUFFALO HOT CAULIFLOWER BITES
1 - large head of Cauliflower cut into bite size florets
1/2 cup Water
1/2 cup Almond Milk
3/4 cup Almond Flour
2 teaspoons Granulated Garlic
1 teaspoon Cumin
1 teaspoon Smoked Paprika
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 cup Hot Sauce
1 Tablespoon Vegan Buttery Spread

1. Line baking sheet(s) with parchment paper and even spray the paper. When I use Parchment Paper I always spray the baking sheet first and then lay the paper on the oil so it doesn't move around.  Then I spray the top of the paper.  You definitely don't want the Cauliflower pieces to stick.  Preheat your oven to 400-425 Fahrenheit depending on your oven.
2. Wash and cut the cauliflower head into bite-sized pieces/florets.
3. Mix the Almond Milk, Water and Almond Flour and spices in a medium mixing bowl (set aside the hot sauce and butter for later). Mix until the batter is thick and is able to coat the Cauliflower without dripping.
4. Dip the Cauliflower in the batter. You can do this one by one or in batches. Shake off any excess batter before placing Cauliflower on the baking sheet. Lay the Cauliflower single layer on the baking sheet.
5. Bake for 20 minutes until golden brown, flipping the florets over halfway through to get all sides golden brown and crispy.
6. While the Cauliflower is baking, get your Buffalo Sauce ready. In a small saucepan low heat, melt the Vegan Butter and mix in the Hot Sauce. Remove from the heat just as it starts to melt. Stir together and set aside.
7. Once the Cauliflower is done after its first bake in the batter, remove it from the oven and put all the baked florets into a mixing bowl with the Hot Sauce and toss to coat evenly. Return the Cauliflower to the baking sheet and bake in the oven for another 10-15 minutes or until it has reached the desired crispness.  Make some more of the Hot Sauce and Vegan Butter  and use as a dipping sauce.   Yum!!! Bet you can't eat just one.  Enjoy!

I must not forget to include side dishes to compliment your entrees.  I've got a great one that is so delicious with anything, especially Lamb.  ROASTED BEETS & FENNEL WITH GOAT CHEESE.  It's colorful and festive. Beets are a great source of Vitamin C, fiber, potassium among others.  However, if you are dealing with cancer, I would recommend eliminating Beets and Carrots, for that matter, from your diet since they are high in natural sugars which feed tumors.  Usually the markets carry at least 2 colors of Beets, red and yellow. The Roasted Fennel is a great compliment to the dish since it aids in digestion and settles upset stomachs.  Sprinkle Goat Cheese on top and place a sprig of Italian Parsley on top of the cheese or on the side of the dish for a lovely presentation.  Serve warm.

    ROASTED BEETS & FENNEL WITH                             GOAT CHEESE

2 - small-medium Red Beets, saving the Beet Greens
2 - small-medium Yellow Beets, saving the Beet Greens
2 - large Fennel Bulbs
Extra Virgin Olive Oil
Salt and Pepper
Ground Fennel Seed
Goat Cheese Crumbles

1)  Peel both Red and Yellow Beets.  Make sure they are peeled separately and kept in two separate bowls since red Beets will bleed all over any other ingredient. 
2)  On a cutting board, cut the Beet in half.  Cut that half in half and cut each quarter in half.  You should have 8 pieces with a pretty even size.  Place in a small bowl and set aside.  On a clean cutting board, repeat this step with the yellow Beets (keeping them separate from the red Beets) and place in a separate bowl.  Pour 2 Tablespoons of Extra Virgin Olive Oil in each bowl along with 1/2 teaspoon of Salt and 1/4 teaspoon Black Pepper.    
3)  Cut the green stems and fronds off the white part of the Fennel Bulb.  Stand the bulb on end with the top of the bulb exposing the root.  Cut the bulb across the root lengthwise so you have 2 halves.  Cut across the bulb in the middle of the root therefore having 4 pieces.  Cut each of the 4 pieces in half making sure that you cut across the root end.  This will keep the layers of the bulb intact instead of them separating.  Place in a bowl with Salt and Pepper and Extra Virgin Olive Oil.  Mix thoroughly. 
4)  On a sheet pan lined with parchment paper, then sprayed with Olive Oil Spray, lay each of the 3 bowls (yellow, red Beets and Fennel) separately not touching each other on a sheet pan.  Sprinkle a generous amount of Ground Fennel Seed over the Beets and Fennel. Spray Olive Oil Spray on top of everything and bake in a 350 degree oven for 45 minutes. Check the Fennel at 30 minutes because it cooks faster than the Beets.  
5)  Remove the Fennel and Beets when they are fork tender.  In the center of a small plate, place a large leaf or two of the Beet Greens (you should buy a bunch of each Beet with the greens attached).  Lay down a Red Beet, then a yellow, then a piece of baked Fennel and repeat layering maybe 4 tiers high.  Sprinkle Goat Cheese on top.  YUMMMM!!
​
NOTE:  Replace the cheese with Vegan Style Feta if you are Kosher and serving meat or Vegan.  

​

POACHED PEAR IN RED WINE SERVED WITH A RASPBERRY SAUCE is one of the most elegant desserts I serve to my clients and their guests.  It is by far healthier than the sugar laden desserts frequently offered and definitely makes a major impact aesthetically on a lovely table. Place it in a clear sherbet glass with the Raspberry Sauce poured over it and a sprig of mint coming out of the top.  The holidays are fast approaching and I love giving all of you some unique ideas.  In my professional career, this recipe is most often requested. Many people are tired of heavy desserts at the end of a meal.  If you desire a crunch along with it, place a Biscotti next to it.  It makes a wonderful fruit for breakfast or snack also.  I know I talk about Monkfruit Sweetener a lot and I challenge you to at least try it.  You’ll be sold for sure.

POACHED PEAR IN RED WINE SERVED             WITH A RASPBERRY SAUCE

6 - Bosc Pears, peeled and placed in a large pot.  Get the Pears with a stem sticking out the top.
1 - bottle inexpensive dry Red Wine.  I buy a cheap Cabernet at Whole Foods for $2.95
1 container Raspberries
3-4 Tablespoons Monkfruit Sweetener (or add more if not sweet enough for you)
Mint Leaves
Biscotti Cookies (optional)


1)  Place the peeled Bosc Pears, leaving the stem intact, on their side in a large pot.  Pour the Cabernet over the pears to just cover them with the liquid.  If it doesn't cover them, add water.  When they are fork tender, remove them from the liquid and allow them to cool  completely.  It is best to refrigerate them until cold.
2)  Meanwhile pour the container of Raspberries into a small bowl.  With a potato masher, mash the Berries until they are a liquid.  
3)  Place a small strainer over another bowl and pour the mashed Berries into the strainer.  Make sure the holes of the strainer are small enough so the seeds can't get through, only the liquid.  Using a rubber bowl scraper, mash the Raspberries until most of the liquid drips into the bowl, leaving the seeds in the strainer.  Keep going.  The seeds should be pretty dry.  Mix 3-4 Tablespoons of Monkfruit Sweetener.  Mix well.  Test for sweetness.   Chill the Raspberry Sauce until cold.
4)  For serving, place the Pears in a bowl or sherbet glass.  The bowl should be small enough so the pears can stand upright.  Pour the sauce over the pears and  stick a stem with 3-5 Mint Leaves into the top of the pear.  Serve with Biscottis on the side (optional).  Be ready for the ooohs and aahhs or maybe some applause.  

Let's create something so simple and delicious for breakfast, a snack or a dessert.  It's ALMOND YOGURT AND BERRY MOUSSE.  I thought today you needed something that is quick and easy that speaks to those who are lactose intolerant, vegan, vegetarian, diabetic, KETO and PALEO.  It is also perfect for a Kosher meal where meat products are served.  It is protein rich and the yogurt is made from low carbohydrate Almonds.  The berries are the lowest in natural sugar.  If you have been following my blog, you know how much I love Monkfruit Sweetener. It replaces regular sugar and is measured on a one to one basis with sugar for sweetness in a recipe.  It is Sugar Free, Zero Calories, Zero Glycemic and is Gluten Free.  Also, the addition in this recipe of Cinnamon is an important ingredient.  It lowers blood pressure and is not used nearly enough in the United States as is in other countries such as Caribbean cooking and Indian cuisine.  Enjoy!!! It only takes minutes to make.

  ALMOND YOGURT & BERRY MOUSSE

1 - 5.3 oz. container of Unsweetened Almond Yogurt (Cashew or Coconut Unsweetened is also fine)
1 teaspoon Monkfruit Sweetener (or to taste)
1/2 teaspoon Ground Cinnamon
Blueberries
Blackberries
Strawberries
Chopped Almonds, Cashews or Macadamia Nuts
Fresh Mint leaves sliced thin (called chiffonade) 

1)  Spoon the yogurt into a bowl or you can use a parfait glass for a layered effect by only spooning  2-3 Tablespoons at first. 
2)  Add the Monkfruit and Cinnamon and stir until combined.  If you are layering in a parfait glass, start with placing the yogurt in a bowl and mix the Monkfruit and Cinnamon thoroughly before layering in the glass.
3)  Add a mixture of your favorite berries, whether it be one type or a mixture of all.  Stir until combined and top with nuts.  Using the parfait glass, add the berries.  Do not stir.  Then a layer of Yogurt followed by a layer of berries.  End with a layer of Yogurt topped with ground Nuts.  
4)  To add a refreshing element for your taste buds, sprinkle a few thinly sliced mint leaves on top.  Light, delicious and so healthy.  Enjoy!!!

Today I feel like sharing a favorite appetizer of mine, Cauliflower/Quinoa Cakes with Chimichurri.  I have served them at causal gatherings and formal dinner parties alike as an hors d'euvre.  There is going to be a lot of entertaining in the near future with so many holidays coming up and this recipe is definitely a crowd pleaser.  Quinoa happens to be one of the oldest grains on the planet and one that is so high in protein (1/2 cup of quinoa 13.10 grams of protein).  Serve these bite size patties with a spicy Chimichurri Sauce for dipping.  It's perfect for Vegetarians and people who observe Kosher laws.  It's a healthy alternative and the perfect nosh.  Serve these tasty morsels warm.  

CAULIFLOWER/QUINOA CAKES WITH                  CHIMICHURRI SAUCE
Yield:  16 medium cakes
2/3 cup Quinoa
2 cups chopped Cauliflower Florets, chopped small
1/4 medium sweet Onion, roughly chopped
2 large cloves Garlic, minced
4 oz. Goat or Feta Cheese Crumbles
1 handful fresh Parsley & Dill mixed
2 large Eggs
Zest of one Lemon 
1 Tablespoon Lemon Juice
1/2 teaspoon Baking Soda
Salt and Pepper to taste

1) Cook the Quinoa according to package instructions.  Place in a bowl and cool.  Set aside.
2)  Place Cauliflower, Onions and Garlic in a food processor and pulse until the mixture resembles rice.  Add the Cheese and Herbs and pulse a few more times.  Transfer the mixture to the bowl of Quinoa and add the Eggs, Lemon Juice and Zest, Baking Soda and salt and pepper.  Mix well.
3)  Scoop out 1/4 cup of the mixture (or smaller according to how small you want to serve them) and form a ball.  Arrange on a baking dish either sprayed with Olive Oil Spray or with parchment paper so they don't stick.  Flatten them slightly to form a patty shape.  
4)  Bake for 25-30 minutes until golden and firm.  Dip into the Chimichurri Sauce (follows).  

CHIMICHURRI SAUCE
Place 1/2 cup chopped Italian Parsley, 1/2 cup chopped Cilantro or Mint, 1/3 cup Extra Virgin Olive Oil, 1/3 cup fresh Lemon Juice, 4 cloves minced Garlic, 1 teaspoon finely chopped Jalapeno or crushed Red Pepper (optional) and salt and pepper to taste into a blender.  Blend until the mixture is smooth and well combined.  

Today feels like a poultry day and a Stuffed Chicken Breast Cutlet is perfect.  It is  a lean protein and perfect for any way of eating whether it be KETO, Paleo, weight loss or for no reason at all.  It can be made Kosher also by using a vegetable spread instead of butter and vegan cheese slices.  The cutlet is one half of the breast either pounded thin or cut lengthwise into the thick part of the breast, making sure not to completely cut the breast all the way.  This technique is called "butterfly".  Leave at least 1/2 inch before the opposite edge and then open it up to a thinner piece of breast meat that it is easy to stuff and roll up or fold.  You want to make sure you don't overcook it because it becomes dry and rubbery since there is little fat in the breast.  This recipe when stuffed provides a juicy and flavorful experience and is a hit at any lunch or dinner.  It's also great for the finicky eaters in the family because with the stuffing, you can omit some ingredients and add others.  

​   STUFFED CHICKEN BREAST CUTLET
4 Chicken Breast Cutlets with no tears or four half Breasts pounded thin or butterflied
4 slices Smoked Gouda Cheese or more
Extra Virgin Olive Oil spray
4 one inch wide strips of Roasted Red Bell Pepper
16 Artichoke Heart quarters
1 package thawed Chopped Spinach, liquid squeezed out
3 Tablespoons Extra Virgin Olive Oil
1 Lemon, juice and zest
1 cup Chicken Broth
1/4 cup Dry White Wine
3 Tablespoons Butter 
Salt and Pepper
Granulated Garlic
Chopped Fresh Basil Leaves

1)  Lay the chicken on a cutting board and sprinkle with Salt, Pepper and Granulated Garlic and spray with Olive Oil spray on both sides.  
2)  On one half of the cutlet place one slice of Smoked Gouda. Then, one strip of Roasted Red Bell Pepper, 4 quarters of Artichoke Hearts (evenly distributed) and Spinach on top of the cheese.  If you like lots of cheese, place another piece on top of the filling.  
3)  Fold the empty side of the cutlet over the other side with the filling.  Seal the edges with toothpicks as if you are sewing a button, in and out.  
4)  In an oven proof  non stick skillet with Extra Virgin Olive Oil over medium high heat, brown the cutlets only for 1 minute on each side.  Don't overcook.  
5)  Transfer the skillet into a preheated 425 degree oven for 8-10 minutes only, no longer.
6)  Finally in a small saucepan over medium heat, add the Chicken Broth, White Wine, Lemon Juice and Zest with salt and pepper to taste.  Bring to a boil  and then down to a simmer, and Cook for 5 minutes. Add the Butter, stirring constantly until melted to form a thick gravy.  Pour over the Chicken Cutlets and sprinkle fresh chopped Basil on top.  A healthy meal fit for royalty of which we all are.

NOTE:  When the cutlets are in the oven, check after 8 minutes by cutting into a cutlet at its edge to check if it is no long pink.  It is important to not overcook. Watch carefully.

I figured sooner or later the subject of Pizza would have to come up.  Well have I got a recipe for you.  Today is CAULIFLOWER CRUST PIZZA.  At my home, I give a Pizza Party with this delicious alternative rather than the high carbohydrate grain crust.  It's better.  It really is.  For those on a Keto , Paleo, Vegetarian (eggs), Kosher way of eating (Kosher only by using Kosher Cheeses), this is perfect.  Mark my word, if it hasn't already happened and I don't know about it, there will be restaurants serving it.  Some brands that are already frozen are actually very high in carbs even though they use Cauliflower.  These companies add grains to their product along with Cauliflower.  Grains turn into sugar in the body and raise glucose levels.  If you are diabetic, wow, this recipe is definitely for you!!!!  You can't tell the difference.  I know that's a bold statement, however, I've tricked so many people, and they had no idea they were eating Cauliflower.  Top it with pizza sauce, roasted veggies and cheese of your choice.  Mangia Bene (eat well)!!!!

   CAULIFLOWER PIZZA CRUST PIZZA
Yields:  One 12" crust
4 packages Riced Cauliflower
3 Eggs
1 heaping teaspoon Italian Seasoning
1/2 cup Shredded Parmesan Cheese
12" Metal Perforated Pizza Pan 
Parchment Paper

1)  Pour the riced Cauliflower into a large pot and cover it just barely with water.  Cook the Cauliflower until tender bringing it up to a boil and then lowering the heat to simmer.  Cook approximately 20 minutes until soft.  This is the dough for your crust.
2)  Drain the Cauliflower into a colander lined with cheesecloth.  Rinse the Cauliflower until it is cool while it is in the colander.  Gather up the sides of the cheesecloth and twist the top making sure none of the cauliflower falls out.
3)  Squeeze out as much liquid as you possibly can until the Cauliflower is pretty dry,  Place the dry Cauliflower into a large bowl and discard the cheesecloth.  Add the Eggs, Italian Seasoning and Parmesan Cheese.  Work the mixture with your clean hands until fully combined and take it out of the bowl and form a ball.  
4)  Spray a perforated pizza pan (with holes) with olive spray and then line it with parchment paper.  Spray the parchment  paper with the Olive Spray and place the cauliflower ball in the center.  Work your way toward the edges forming a circle (just like the pan itself) with the mixture until it is 1/4 inch thick all over.  Form an edge with the crust all the way around the pan.  
5)  Place in a 425 degree preheated oven until brown on the top.  Remove the pan.  Remove the parchment paper and carefully turn the crust over.  Place it back into the oven for another 20 minutes until the top is brown just like the bottom.  Remove and set aside to cool. 
6)  It's time to decorate.  Pour 1/4" thick of the Pizza Sauce all over the crust up to 1/4 inches from the edge.  Add Mozzarella evenly all over the pizza.  I suggest roasted veggies like mushrooms, broccoli, asparagus tips (just a suggestion).  You be the designer.  Top with more Mozzarella Cheese and sprinkle Shredded Parmesan Cheese on top of the other cheese.  Sprinkle the top of the pizza with dried Oregano.  
7)  Bake for 20 minutes in 425 degrees until the cheese has melted and is bubbly.  Cut with a Pizza Cutter and let me know if anyone can tell the difference.    

Today is one of my favorite recipes with Black Beans called Southwestern Black Bean and Corn Salad.  Black Beans are loaded with fiber and protein.  Just one half cup of black beans contains 15 grams of protein.  I tend to shy away from putting corn into my recipes because so much of it is genetically modified.  If you can get raw, organic corn on the cob that would be ideal.  I have seen it in the produce section at Whole Foods Market in the past, not often.  However, for this recipe you can buy frozen organic corn.  The secret to this recipe is the whole cumin seed which gives the salad such a unique nutty taste and a fragrance that can't be beat.  I know you'll make this again and again.  It's a great addition to a backyard barbecue.  

☺

xc

SOUTHWESTERN BLACK BEAN & CORN SALAD
2 - 15 oz cans of Black Beans, rinsed & drained
2 cups fresh Corn off the cob (2-3 ears or frozen)
2 cloves Garlic, minced
1/2 cup Red Onion, diced
1 -2 Tablespoons Braggs Liquid Amino (to taste)
1 medium Red Bell Pepper, diced
1 Tablespoon Toasted Sesame Oil
1/4 cup fresh Lime Juice (2-3 limes)
3 teaspoons toasted Cumin Seeds
1/2 cup fresh Cilantro, rough chopped
1/4 teaspoon crushed Red Pepper (optional)
3 Organic Corn Tortillas, cut in thin strips & baked until crisp

1)  In a 350 degree oven, place the thinly cut strips of Corn Tortilla on a sheet pan.  Lightly spray with olive oil spray and bake for 10 minutes until crisp.
2)  Shuck the Corn off the cob and cook the corn in water for at least 2-3 minutes.  Remove from heat, drain and run under cold water and drain again.
3)  In a small dry fry pan, toast the Cumin Seed until they start to pop and become fragrant.  Remove and quickly pour into a small bowl to stop the cooking process.
4)  Rinse and drain the Black Beans and add to a large bowl.  Add the Corn, Garlic, Red Onion, Red Bell Pepper, Lime juice, Cumin Seeds, Cilantro and Crushed Red Pepper (optional) and mix thoroughly. 
5)  Add the Braggs Liquid Amino and Toasted Sesame Oil and adjust to taste.  Serve with a mound of the baked Tortilla Strips on top.