It's been so hot and humid this fall in South Florida that my mind is on cold things and screams GAZPACHO.  This cold soup can be eaten by every type of diet.  It's raw so you're getting all of the nutrients, unaltered by heat.  It is rich in enzymes, fiber, Vitamin C, E, A and antioxidants.  When I had prostate cancer I loaded my diet with Tomatoes which are high in lycopene and supports aging prostate glands.  It also aids in eye problems and lowers high blood pressure.  I can't think of a diet that cannot benefit from this cold soup to include Raw/Living Foodists, Vegan, Vegetarian, Diabetics, Gluten Free, KETO, PALEO, Cancer, Kosher, Hypertension, and the list goes on and on.  It's so easy to make with a food processor and is over and above your need for your daily vegetables.  Chock full of goodness and goodies.  

                     GAZPACHO

8 Roma Tomatoes, peeled, halved lengthwise and cored to remove seeds, divided
3 cups Tomato Juice
1 large English Cucumber, halved lengthwise, divided
1 medium Sweet Onion, peeled, halved, divided
1 Red Bell Pepper, halved, seeded and divided
1 Green Bell Pepper, halved, seeded and divided
1/3 cup Red Wine or Sherry Vinegar
1 Tablespoon Extra Virgin Olive Oil
1/4 teaspoon Tobasco Hot Sauce (or more)
Salt and Pepper to taste
3 cloves Garlic, finely minced

1) In a blender or food processor, combine half the Cucumber, 4 Roma Tomatoes, half the Red and Green Bell Pepper, half the Sweet Onion and one cup of the Tomato Juice.  Process until smooth.
2)  Chop the remaining Cucumber, Tomato, Green and Red Bell Pepper and Onion.  
3)  Pour the puree into a large serving bowl and add the remaining 2 cups of Tomato Juice, the Red Wine or Sherry Vinegar, Hot Sauce, Salt and Pepper and Garlic.  Add the chopped vegetables, stir and refrigerate covered for at least 2 hours to give the flavors a change to meld.  Salud!!!

NOTE:  For a more Latin experience, add 1 teaspoon ground Cumin.  Also serve it with a crusty baguette.  You can buy Gluten Free baguettes in the frozen section of your supermarket also.  

Referring back to Tip of the Day #7, I list a bunch of ingredients that fight Cancer.  Years ago when I had Cancer I developed my own cereal that I could eat in the morning.  It is so hardy, delicious and filling.  The only reason why I don't eat anything until after the noon hour is because I am so filled up with my wheatgrass juice and green drink that I'm full all morning.  CHEF EDDIE'S HIGH PROTEIN BREAKFAST CEREAL is the ticket for an incredible treat.  The grains include Oat Groats (the whole grain), Buckwheat Groats (also the whole grain), Brown Rice and Millet.  Because they are all whole grains, they are full of fiber and protein.  Per 3 1/2 ounces, Buckwheat has 13.25 grams of protein, Millet 11.02 grams, Brown Rice 7.94 grams, and Oat Groats 16.89 grams of protein.  After certain conventional treatments for Cancer, a person can dramatically lose weight and their appetite.  Most people can tolerate all of these Gluten Free grains because they don't have spices or ingredients that are difficult to digest.  along with some Cinnamon, Blueberries and Shaved Almonds is how I like to eat mine.  I use Almond Milk in my cereal which is so easy to make from scratch. Please refer to Tip of the Day #15 on how to make fresh Almond Milk.  Enjoy this recipe and even if you do not have Cancer, it's a great recipe that everyone loves.  Throw some Monkfruit in the cereal to sweeten things up a bit.  By the way, I would only make small amounts at a time because it only lasts for 3-4 days tops.  

        CHEF EDDIE'S HIGH PROTEIN 
                 BREAKFAST CEREAL

1/2 cup whole Oat Groats
1/2 cup whole Buckwheat Groats
1/2 cup Long Grain Brown Rice
1/2 cup Millet
Shaved Almonds or Cashew Pieces (optional)
Blueberries (optional)
Almond Milk
Monkfruit Sweetener or Stevia (optional)


1)  Cook 1/2 cup whole Oat Groats in 1 cup of water for 20 minutes until firm but soft.  Drain under cold water in a strainer to remove excess starch.   Cook 1/2 cup of whole Buckwheat Groats in 1 cup water for 20 minutes.  Drain under cold water to also remove the excess starch.
2)  Cook 1/2 cup Millet for 20 minutes in 1 cup water.  Cook 1/2 cup Brown Rice for 45 minutes.  Very important to cover all of these grains with a lid while cooking and no peeking.  Peeking will cause the cooking process to lose the steam built up in the sauce pan and the grains won't evenly cook.  
3)  After all grains have been cooked, mix them together in a large bowl.  Store in the refrigerator.  Enjoy with some slivered or shaved Almonds and Berries with Almond Milk.  Sprinkle some Monkfruit sweetener or Stevia on top to give it a sweet taste.    

When I go out to eat, my favorite restaurant, bar none, is Pho 16 in West Palm Beach, a Vietnamese Restaurant.  I am in love with Vietnamese cooking.  It is so healthy and simple.  Today I am featuring my VIETNAMESE PASTA WITH SHRIMP.  I have served it with baked Tofu before and Chicken but I do love seafood.  You can definitely change the recipe and add whichever protein you like.  Vietnamese cooking uses lots of fresh ginger, lemon grass and coconut oil and Thai basil.  Ginger is so powerful since it decreases inflammation.  It's a natural antibiotic; aids digestion; cures nausea; an antioxidant and offers a wonderful flavor to foods.  Lemon Grass helps to relieve bloating, lowers cholesterol, relieves pain and anxiety and prevents infection, to name a few.  Coconut Oil and Milk both burn fat, raises the good HDL cholesterol and gives your body and brain a boost of energy.  Thai Basil has antioxidants, anti cancer properties, and anti viral, anti bacterial and anti fungal properties.  Okay.  Now that I've listed some of the main ingredients in Vietnamese foods, can you see why I love the naturalness, the flavor, the healing properties, and the incredible taste of this cuisine.  If you haven't tried Vietnamese do yourself a favor.  They are popping up all over just like nail salons.  

​   VIETNAMESE PASTA WITH SHRIMP

8 ounces Brown Rice Pasta (or for those watching their carbs, 8 ounces of Miracle Pasta, carb free)
3 Tablespoons Coconut Oil
1 - 15 oz. can Coconut Milk
1/4 cup Rice Wine (Sake, optional)
1 Tablespoon minced fresh Lemon Grass
1 inch piece of fresh Ginger, minced
3 cloves of Garlic, minced
3 Tablespoons Braggs Liquid Amino
1/2 teaspoon Red Pepper Flakes (optional)
1 medium Sweet Onion, chopped
​2 scallions, sliced thin
1 pound raw, peeled and deveined Shrimp (medium size)
1/4 cup Thai Basil, chopped

1)  In a large skillet over medium high heat add the Coconut Oil.  When hot, add the Onion, Lemon Grass, Ginger and Red Pepper Flakes (optional).  Cook until the onions start to brown over low heat.  You don't want the spices to burn so keep the heat down.  
2)  Add the Garlic and stir for 30 seconds making sure the Garlic does not brown.  Add the Coconut Milk, Sake (optional) and Braggs Liquid Amino.  Bring to a boil and lower to simmer.  Cook for 15 minutes.  
3)  Add the peeled, deveined Shrimp.  Cook for 5 minutes, turning over the Shrimp halfway.  Don't overcook the Shrimp.  It will become rubbery.  
4)  Heat the water for the Brown Rice Pasta and cook to instructions on the package.  Drain and add to the Pasta sauce.  Mix thoroughly along with the Thai Basil.  Serve hot.  Can't get much healthier than this folks!!!!

NOTE:  I put the recipe in the vegan/vegetarian category because you can add tofu.  Also it can be KETO using the Miracle Noodle.  ​

SALMON CROQUETTES is a winner for lunch during the fall or any time of the year.  It's easy to make and light fare.  You can easily substitute Tuna for this recipe.  I only use Wild Caught Salmon for this and all of my recipes. The reason why I choose Wild instead of farmed fish is because fish in the Wild eat a natural diet and are able to use the whole ocean or body of water for exercise.  Therefore Wild fish are lower in saturated fat and calories.  Farm raised fish have a higher instance of disease due to farming procedures.  They are fed fortified foods to help them grow faster in weight.  This is an unnatural process.  They are fed corn and grains, fed antibiotics and fed synthetic pigments to make them look pink.  I get canned wild caught Salmon for this recipe.  It is delicious and gives you vital omega-3's and omega-6's.  

             SALMON CROQUETTES

2 - 15 ounce cans of Wild Caught Salmon, drained
1 free range Egg
1 Tablespoon fresh Parsley
1 cup Gluten Free Bread Crumbs or Whole Wheat
3 Tablespoons Avocado Oil (one of the best oils because it withstands high heat)
4 teaspoons Lemon Juice 
1 teaspoon Lemon Zest
2 teaspoons Dijon Mustard
1/2 teaspoon Granulated Garlic
1/4 teaspoon Himalayan Salt (or the salt of your choice)
1 teaspoon Capers
1/4 cup Olive Oil Mayonnaise (not canola)

1)  Drain the 2 cans of Wild Salmon and mash with a fork. 
2)  Add the rest of the ingredients and mix well.  If the mixture is too wet or not wet enough, add more Bread Crumbs so they keep their shape.
3)  Form a ball with the patty and place in a non stick skillet with the 3 Tablespoons Avocado Oil.  Press the ball with a spatula to form a flat top retaining 1/2 inch depth.  Brown on both sides over medium heat.  Drain on paper towels and serve.  Serve with a wonderful spinach salad with blueberries and cherry tomatoes.  




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Today I'm celebrating (as always).  I just made my first video.  Check it out.  I think this celebration calls for a fantastic dessert, PEAR AND APPLE STRUDEL.  I will probably show this recipe on a video soon, but in the meantime, it's such an incredible dessert with no added sugar.  I'm celebrating big time today because after years and years of fear connected with being camera shy, afraid of making a mistake and looking like I don't know what I'm doing, I stepped through the fear and made a video showcasing the real me, authentic and genuine.  I couldn't be more pleased and so excited.  I don't have to go through the jitters of a first time again.  Can't wait to do another one.  It was so much fun.  Also, enjoy this treat done Chef Eddie's way.  Think of me.  I am always thinking of you.

          PEAR AND APPLE STRUDEL

1 package Whole Wheat Filo Dough
Coconut Oil Spray
Granulated Monkfruit Sweetener
1 cup English Walnuts, chopped fine
2 Anjou or Bartlett Pears, peeled, halved  and cut into thin 1/4 inch slices
2 Gala or Fuji Apples, peeled, halved and cut into thin 1/4 inch slices
1/2 cup White Wine
1/2 cup Water
1 Tablespoon fresh Lemon Juice
1 teaspoon Arrowroot Powder
1 Tablespoon Water
3 Tablespoons Monkfruit Sweetener
1/2 cup Water
​1 Egg

1)  Defrost the Filo Dough according to package instructions.  Set the oven to 350 degrees.  Spray a sheet pan lightly with Coconut Spray and lay a piece of parchment paper on the pan (so the paper doesn't move).  Spray the parchment paper lightly.
2) Over medium heat in a skillet, pour the White Wine, Lemon Juice and water.  Add the Monkfruit Sweetener and stir until dissolved.  Add the Pears and Apples and when the liquid boils, bring the heat down to simmer.  Cook the fruit slowly until it is tender. 
3)  While the fruit is still at its end stage of cooking, pour 1 teaspoon Arrowroot Powder with 1 Tablespoon cold water into a small bowl.  Stir until fully combined.  Turn up the heat to high and add the Arrowroot mixture to the skillet, stirring constantly until the liquid thickens.  Turn the heat to simmer and cook for another 5 minutes. Remove from the heat.  Place the thickened fruit in a small bowl and let cool completely. 
4)  Spread the Filo on a flat surface and cover it with a kitchen towel.  Filo has a tendency to dry out quickly so covering it helps it stay moist.  Take one sheet, place it on a large surface, spray it lightly all over (include the sides for sure) and sprinkle Monkfruit Sweetener over the whole sheet.  Sprinkle ground Walnut all over the sheet as well.  Repeat this procedure until you have 4 sheets of Filo, the short end closest to you.
5)  Spread 1 cup of the thickened fruit across most of the bottom third of the Filo stopping at least 1 inch from each side.  Sprinkle a good amount of Walnuts over the fruit.  Bring each end over to cover the ends of the filling.  Spray the Coconut Spray over the top 2/3 of the filo and roll the Filo with the filling from the bottom all the way to the top.  Flatten the Filo Dough slightly and spray it with Coconut Spray. 
6)  Stir one Tablespoon Water in a small bowl with one egg.  Blend with a fork.  Take a pastry brush and brush the top and sides of the Strudel.  Sprinkle with more Monkfruit Sweetener.  Bake for 30 minutes until golden brown.  Luscious.    

I know the rest of the country, besides South Florida, is having cool weather and very indicative of the fall season.  Our summer here in West Palm Beach, Fort Lauderdale, Miami area continues but I know that things change around Halloween.  This is a great time to feature another soup, WHITE BEAN AND KALE.  I can eat soup when it's 100 degrees outside (just as long as I'm eating it in air conditioning).  I love it.  It seems to satisfy my hunger and make me think of warm on the inside, cozy and "home".  I know I always say this but this soup is one of my favorites.  I have so many.  Cannellini Beans, which I am featuring in this recipe, are loaded with Vitamin B, potassium, iron and zinc along with Kale which is also loaded with nutrients and manages your blood sugar levels and makes you feel full.  You can't beat the benefits.  

        WHITE BEAN AND KALE SOUP

2 Tablespoons Extra Virgin Olive Oil
1 medium Sweet Onion, chopped
2 large cloves Garlic, minced
2 medium sized Carrots, sliced
2 stalks Celery, sliced 1/4 inch
1 1/2 teaspoons fresh Thyme or 1 teaspoon dried Thyme
1 Bay Leaf
3 - 15 ounce cans of Cannellini Beans, drained
1 bunch Kale, stems removed and rough chopped 
1/4 cup dry White Wine
2 Tablespoons Braggs Liquid Amino
4 cups Vegetable or Chicken Broth
Salt and Pepper to taste

1)  Heat the Olive Oil in a soup pot and add the Sweet Onions, Carrots, Celery (called the mirepoix) Thyme and Bay Leaf.  Stir over high heat until all contents are evenly covered with oil.  Turn the heat to simmer, cover the pot and let the vegetables sweat out their juices to combine with the Olive Oil, about 10 minutes.  After 10 minutes add the Garlic and stir for 30 seconds. 
2)   Add the drained Beans, Broth, Wine, Braggs and Pepper.  Bring to a boil and then turn down to a simmer.  Cook 20 minutes.  Then add the Kale and continue cooking for another 15-20 minutes until the Kale is tender.  Adjust the seasonings and serve hot.  True comfort food.  YUMMY!!!

Today I'm featuring a dish I grew up with, KUGEL.  There are many variations of this delicious baked pudding or casserole.  It has had its presence at many of my holiday tables as a young boy and can vary from Potato Kugel, to Noodle Kugel, Matzoh Kugel, Cabbage Kugel etc. etc. etc.  There are so many.  My family has always made a sweet Noodle Kugel with wide egg noodles as a side dish for the Jewish holidays.  Today I'm going a bit further.  I live in Florida and am exposed to so many tropical fruits that I didn't know about growing up .  How about TROPICAL COLD FRUIT KUGEL.  Instead of serving this with the entree as a sweet or savory side dish, which it often is, I serve this as a sweet dessert.  So delicious.  My favorite fruit in the whole wide world are figs.  Can't get enough.  As you notice I changed this recipe into healthy one.  Actually this can be made Vegan also by substituting all dairy products and replacing the eggs with a new product called Just Eggs.  You can purchase Just Eggs and the substitutions at Whole Foods Market and sometimes at the regular Supermarket.  I  am so grateful to have been exposed to these delicacies by folks like my Eastern European Grandmother who brought this and other wonderful recipes with her from Lithuania.  

      TROPICAL COLD FRUIT KUGEL

1/2 pound fine Egg Noodles, cooked al dente
8 ounces Cream Cheese, at room temperature
1/4 pound unsalted Butter, room temperature
8 ounces Sour Cream
1 teaspoon Pure Vanilla
1/2 cup granulated Monkfruit Sweetener
4 free range large Eggs
2 ripe Mangoes, large dice, some reserved for the top of the Kugel
2 cups Pineapple, chopped
2 cups Fresh Figs, roughly chopped
Cinnamon and Monkfruit for topping

1)  Preheat the oven to 350 degrees.  Combine the Cream Cheese, Butter, Sour Cream, Monkfruit Sweetener, Vanilla and Eggs in a blender and blend until well combined.
2)  Pour the blended mixture into a bowl and add the Mangoes, Pineapple, Figs and Noodles.  Stir.
3)  Pour the mixture into a 9"x13" baking pan.  Sprinkle the top of the Kugel with Monkfruit and Cinnamon.  Arrange some of the Mango over the top of the Kugel in rows.  
4)  Bake for 45 minutes until golden brown and a knife inserted into the center comes out clean.  So yummy!!!!

I don't know who coined the feature recipe VEGETARIAN CHOPPED LIVER ​but it's been around for quite a while.  I love the real thing with Chicken Livers, however, this is perfect for those who are vegetarian.  I add eggs in the mixture so that's not appropriate for a vegan.  It is so delicious when served with crackers for dipping and heaven knows we always need more appetizers for our parties this season.  The addition of lots and lots of caramelized onions makes the dip taste smokey and gives it a unique flavor.  Even if you're into the Chicken Liver version, try this.  It's so easy to make and one of my favorites.  It pleases almost everyone.  If you are Vegan, just eliminate the eggs.  ​

2 cans Organic Baby Peas (or you can use canned green beans)
3 medium Sweet Onions, sliced thin
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Braggs Liquid Amino or Salt and Pepper to taste
4 hard boiled Eggs

1)  In a large bowl add the sliced Sweet Onions and the Olive Oil.  Mix so the Onions are evenly coated.  Pour into a large skillet and stir over high heat until you hear the Onions sizzle.  Turn the heat down to low and cook the onions until brown and caramelized, about 30 minutes.
2)  Puree the Baby Peas in a food processor.  Add the salt or Braggs Liquid Amino and pepper and pulse until fully incorporated.   Set aside in a bowl.
3)  Chop the onions by hand and add to the bowl with the peas.  Chop the Eggs also by hand and add to the mixture.  Adjust the seasonings and serve with crackers and/or vegetables.  

I was so happy at my job (I don't call it work) when the lady of the house asked me to make STUFFED PEPPERS WITH GROUND TURKEY OR VEGAN SAUSAGE.  Her husband likes it stuffed with Ground Turkey and Black Forbidden Rice and she likes it Vegan with Brown Rice and Beyond Burger Hot Sausage.  Both ways were great.  The smell of the Roasted Peppers in the oven filled the kitchen with the most amazing odor.  I'm going to feature both the Turkey and the Vegan alternative today because I really want to include as many people as I can in the magic of healthy cuisine.  Yes, magic folks.  It's true magic how healthy food affects your body and mind.  Every day I can't say enough about it.  Stay blessed my friends.

    STUFFED PEPPERS WITH GROUND
        TURKEY OR VEGAN SAUSAGE

4 colored Bell Peppers (be colorful and make it interesting by using all four colors)
Extra Virgin Olive Oil Spray
1/2 cup Black Forbidden Rice (or you can just use Brown Rice) cooked in one cup water
1/2 pound Ground Turkey (or 1 package mild or hot Vegan Beyond Burger Sausage)
3 Tablespoon Extra Virgin Olive Oil, divided
1/2 cup shredded Parmesan Cheese (or the Vegan Parmesan Cheese)
10 pitted Kalamata Olives
1 medium Sweet Onion, sliced thin
1 egg (not for Vegan)
1/4 cup Salsa (mild, medium or hot depending on your taste)
Salt and Pepper to taste

1)  Turn the oven on to 350 degrees.  Cut the tops of the Bell Peppers revealing the empty shell  devoid of seeds and ribs.  Spray the inside and outside of the Bell Pepper lightly with Olive Spray and set on a sheet pan in the oven to roast for 30 minutes.
2)  Meanwhile, cook the Rice according to package instructions.  Set aside. 
3)  Pour one Tablespoon of the Extra Virgin Olive Oil in a skillet and add either the Ground Turkey or Vegan Sausage and using a flat wooden spatula constantly break up the ground mixture until it is broken down into small pieces.  Set aside.
4)  In a separate skillet add 2 Tablespoons Extra Virgin Olive Oil and cook the onions until soft and brown, stirring often.  Set aside.
5)  Coarsely chop the Kalamata Olives and the Caramelized Onion.  Put them in a medium sized bowl, adding the ground Turkey/Vegan Sausage and the Rice.  Mix thoroughly.  Add the Egg if using the Turkey and the Salsa for either.   It is important to add moisture to the Turkey because it tends to be dry when cooked.  Mix thoroughly.  Add Salt and Pepper to taste.
6)  Remove the roasted Peppers from the oven after 30 minutes.  Fill the Peppers with the mixture being careful not to tear the Peppers during this process.  Top with Parmesan Cheese.  Bake another 15 minutes and serve hot.  SUBLIME is all I can say.  Perfect with a nice big salad.   

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