Today I am inspired by the incredible ingredient that is kid and adult friendly, BROCCOLI.  I am featuring a delicious, mouthwatering BROCCOLI SOUP.  The kids will love it because it is smooth and creamy without dairy.  For the past several days I have been talking about Superfoods that boost the immune system.  Broccoli certainly is part of that list.  The recipe calls for Onions and Garlic which are on the list.  I have not paid homage yet to Broccoli and Almonds.  I make my own Almond Milk every few days by soaking one cup of non-roasted Almonds overnight.  Then in my Vita Mix blender I add 3 cups of purified water and the one cup of now plumped up Almonds.  After the mixture is smooth I strain it in cheesecloth which separates the solids from the milk itself.  You can use a kitchen towel to do the same thing.  This milk will last 3-4 days, since it is pure and has no thickeners like carrageenen and nothing to make it last.  You'll never taste the same in a packaged Almond Milk at your grocery.  Almonds contain lots of healthy fats, fiber, protein, magnesium and Vitamin E. The health benefits of almonds include lower blood sugar levels, reduced blood pressure and lower cholesterol levels. They can also reduce hunger and promote weight loss.  Now for Broccoli, one of the most important superfoods.  This superfood is loaded with fiber, antioxidants to fight cancer, and vitamin C to aid in iron absorption. Broccoli is a great source of calcium to help control blood pressure and build strong bones.  Broccoli is the main ingredient in today's recipe.  At the end you will add 1/2 cup of Almond Milk to make the soup even creamier.  Enjoy!!

            CREAMY BROCCOLI SOUP

3 Tablespoons Extra Virgin Olive Oil
2 small Carrots, sliced thin
2 ribs Celery, sliced thin
1 - small Sweet Onion, chopped
3 cloves Garlic, minced
2 bunches Broccoli, florets separated and stems sliced
1 teaspoon fresh chopped Thyme
1 Bay Leaf
2 Tablespoons Braggs Liquid Aminos or salt
Ground Pepper
1/4 cup Dry White Wine
4 cups Vegetable Broth
1/2 cup Almond Milk

1)  In a soup pot heat the Extra Virgin Olive Oil and then add the Onions, Celery, Carrots, Fresh Thyme and Bay Leaf.  Stir until all ingredients are covered with oil.  Lower the heat from medium high to low and let simmer for 10 minutes.  
2)  Add the Garlic and stir in for 30 seconds.  Then put the broccoli florets and stems in the pot along with the White Wine, Braggs, Vegetable Broth and Ground Pepper.  Bring to a boil then lower to simmer for 30 minutes.  
3)  After 30 minutes the veggies should be soft.  In batches add to your blender and blend until smooth.  Pour each batch into a bowl and when finished return the soup to the pot.  Add the Almond Milk and stir until completely combined.  Serve hot and enjoy!!!

I guess I needed the time away from this Blog to come back and say I'm fired up.  My creative juices are working overtime.  I'm coming up with some incredibly life saving, immune building recipes such as VIETNAMESE SALMON & VEGGIES WITH RICE.  This recipe includes 7, yes 7 Superfood ingredients.  You can certainly use Rice Noodles instead of Rice in this recipe.  Let's look at the superfoods we're using for this dish.  They are:  Shitake Mushrooms, Ginger, Bell Peppers, Salmon, Garlic, Scallions and Limes.  Yesterday I explained the importance of Mushrooms, Garlic and Onions (Scallions).  I won't repeat them but will start out with Ginger which has been used to fight off illness such as colds and flu.  It is an anti-inflammatory, anti- oxidant, reduces muscle pain and soreness, lowers risk of heart disease and among many other things is one of the healthiest spices on the planet.  Next are Bell Peppers which are an excellent sources of vitamins C and A–antioxidants that neutralize free radicals, thus helping to reduce the risk of heart disease, some cancers, and cataracts, and to alleviate symptoms of arthritis and asthma.  Pretty powerful huh?  Moving along. Astaxanthin is a natural antioxidant found in SALMON – it’s a deep red, fat-soluble pigment that helps give Sockeye Salmon its vibrant hue. It’s also one of the world’s most powerful carotenoids, with an ability to quench free radicals that are 6,000 times stronger than vitamin C and 550 times that of vitamin E.  Mackeral, Sardines and other oily fish are also in this category.  Lastly, Limes are among the citrus categrory of superfoods.  They're nutritional powerhouses — high in vitamin C, antioxidants, and other nutrients.  This dish is going to be exquisite.  For anyone who is a fan of Southeast Asian cuisine will love this healthy, immune boosting delight.  Enjoy!!

     VIETNAMESE SALMON & VEGGIES              WITH RICE OR RICE NOODLES

3 Tablespoons Toasted Sesame Oil
1 large Sweet Onion, sliced thin
3 Scallions, sliced thin
3 Garlic Cloves, minced
1" piece of Ginger, minced
1" piece Lemon Grass, minced (from the bulb end)
1 each Red and Yellow Bell Pepper, julienne (cut in thin strips)
4 ounces sliced Shitake Mushrooms
1 Lime, zest and juice
1/4 cup dry White Wine
1/4 teaspoon Red Pepper Flakes (optional but very powerful antioxidant)
1 Tablespoons Braggs Liquid Aminos (gluten free pure soy sauce, no wheat)
1 Tablespoon Vietnamese Fish Sauce
(in any grocery store in Asian foods)
1 pound skinless Wild Caught Salmon, cut in 1" chunks
1/2 cup chopped Cilantro
1 cup raw Brown Rice or 8 ounces Rice Noodles (cooked per package instructions)

1)  In a large skillet heat 3 Tablespoons Toasted Sesame Oil over medium high heat.  Add the Lemon Grass, Ginger, Garlic and Onion. Reduce the heat to low and cover, allowing all of the oils in the spices, Sesame Oil and Onion to combine their juices.  This should take 10 minutes. 
2)  Uncover and add the Bell Pepper strips, Shitake Mushrooms, Lime Zest and Juice, Braggs Liquid Amino, Fish Sauce, White Wine and Red Pepper Flakes (optional but important).  Taste the sauce to see if you need to add any more Braggs, Fish Sauce and/or White Wine.  The key to being a good cook is frequently tasting and adjusting.
3)  When the veggies are crispy and almost done, add the Salmon chunks.  Be careful.  They cook fast and can break apart easily.  It is best to turn them over to cook using a spatula which will get under the chunks instead of breaking them apart.  This should take 2-3 minutes for medium and 3-4 minutes for well done.  Sprinkle all over the Scallions and the chopped Cilantro.  Stir and serve.  
4)  Serve over Rice Noodles or Brown Rice.  Unbelievable!!

Hi everyone.  I've been taking a break from my Tip of the Day and Recipe for most of the month.  My Prostate Cancer of 2004 has returned and I have the incredible opportunity to heal myself yet again as I did in 2004.  I will continue the recipes and offer those that heal cancer for now. Today I give you RAW HUMMUS. I am blessed with this knowledge on healing myself and this is another opportunity to achieve the highest form of health as I did in 2004 and 2005.  I got the news last Saturday and went on a 3 day juice fast, colon cleanse and wheatgrass enemas starting last Monday.  I am doing this every day and started eating on Wednesday evening only raw cuisine with zero sugars.  I am so grateful to be given the knowledge on preparing foods and juices and a regimen that will heal me.  This includes being grateful each day; keeping a very positive, loving attitude each day; meditation; accupuncture; colon cleansing; deep tissue massage; helping others.  What an incredible opportunity to know and feel even deeper that Holistic Healing works and that I can help others with the wisdom I have.  At 73 (March 2nd) I am a role model living a healthy lifestyle.  Anyone can do this with just a commitment and consistency.  Come join me on this incredible adventure.  

                     RAW HUMMUS​

2 cups Sprouted Chickpeas (can be purchased in refrigerated section at Whole Foods Market from Glaser Farms) otherwise see instruction #1 below.
1/2 cup Extra Virgin Olive Oil
1/2 cup Purified Water
3 Tablespoons Raw Tahini
1 teaspoon Himilayan Salt
3 cloves Garlic, chopped
4 teaspoons Ground Cumin
Pinch of Cayenne Pepper
1 Lemon, juiced 
Parsley for garnish
1/2 teaspoon Ground Pepper
1 teaspoon Ground Sumac
Extra Virgin Olive Oil

1)  If you cannot buy already sprouted Chickpeas, then place 2 cups of Chickpeas in water and let them soak overnight.  Drain the water and place the Chickpeas in a collander.  Rinse them thoroughly with cold water and place the collander over a bowl to catch the drippings of water.  Each morning and night rinse the peas with cold water for 2 days until a tail is visible on the Chickpea.  It's now ready to use.
2)  Pour water, 1/2 cup Extra Virgin Olive Oil, Salt, Raw Tahini, Cumin, Cayenne, Lemon Juice in a high powered blender (Vita Mix for example).  Blend well.  Add the Sprouted Chickpeas and continue to blend adding more Salt if necessary and ground Black Pepper (to taste).  
3)  You should be able to use the plunger  when using a Vita Mix if the mixture is too thick and needs help processing to smooth.  Add Extra Virgin Olive Oil to thin it out if too thick.  Remember, when refrigerated the Hummus will get thicker anyway so don't thin it out too much.  
4)  To serve, place the hummus on a large plate.  Create a well in the center (not too deep) and pour a bit of Extra Virgin Olive Oil in the well.  Then sprinkle Ground Sumac and chopped Parsley over the Hummus.  It is so delicious.  Don't eat the whole recipe yourself. Please share!!!

Hi Everyone!!!  It's 2020.  YAY!!! What time is it?????  It's time to turn over a new leaf and start a wonderful nutritious meal plan.  If you are continuing your journey and don't have to turn over any leaves then kudos personified to you.  A pat on the back also for those of you who want to make changes that benefit your health.  Today I'm featuring GREEK STYLE SUSHI completely vegetarian (vegan if you substitute the feta cheese) and KETO and PALEO friendly, Kosher, low salt and delishhhhhh.  All you need for this is a potato peeler and you've got something that has all of the elements to satisfy you.  I support anyone who is lowering their sugar and carb intake.  Sugar is the worst drug on the planet.  Why?? It causes illnesses, overeating, weight gain, depression, low self esteem to name a few.  It is so prevalent in our culture.  So many foods have hidden sugars in them which is why it is important to read the labels carefully to see how many grams of sugar are in the foods that you buy.  The beauty of making your own foods is that you are the master and controller of what goes into everything you eat.  Please feel free to write any comments and I will answer your questions.  Be healthy.  With a healthy body, you achieve a healthy mind and spirit.  You feel good and your self esteem skyrockets.  Blessings!!

                 GREEK STYLE SUSHI
1 large English Cucumber
1/3 cup Hummus
1/4 cup Crumbled Feta (or Feta Style Vegan alternative) 
1/4 cup chopped Kalamata Olives
1/4 cup chopped Cherry Tomatoes
Small sprigs fresh Dill
Lemon wedges (optional)

 

1. Using a vegetable peeler, slice cucumber into thin flat strips. Lay slices down on paper towels to drain excess moisture.
2. On a cutting board or clean work surface, lay two slices on top of each other. Spread a thin layer of hummus on top of each slice, then sprinkle feta, kalamata olives, and cherry tomatoes on top.
3. Tightly roll each cucumber slice. Stick a small sprig of dill into each sushi piece. Squeeze fresh lemon juice on top, if using.

You definitely can't beat this appetizer.  Your guests will love you for it.  Grain Free, Sugar Free, Low Calorie.  What else do you need?   Enjoy!!!

I'm ending this year with an incredible snack you can serve at your New Years Eve or Day celebration. It is AVOCADO CHIPS.  I fell in love with these because they are definitely KETO friendly and I watch my sugar and carb intake.  They are easy and loaded with healthy fats from the avocado and great with salsa and/or hummus.  You can eliminate the parmesan cheese if you don't do dairy.  It's not totally necessary.  I am having people over on the 11th of January for a singing bowl, reiki, meditation, card reading celebration in my backyard also hosted by 2 talented friends who are going to direct the event.  I'm going to make some awesome foods to feed people.  It's time folks to really get serious, if you're not already, about good nutrition and being consistent about it.  Bless all of you and have a Happy and Healthy New Year.  Keep your animals safe.

                 AVOCADO CHIPS

1 large ripe Avocado, mashed
3/4 cup Parmesan Cheese (for Vegans the alternative or leave it out if desired)
1/2 teaspoon Italian Seasoning
1/2 teaspoon Red Pepper Flakes (optional)
1 teaspoon Lemon Juice
1/2 teaspoon Garlic Powder
Salt and Pepper to taste

​

1. Preheat oven to 325° and line two baking sheets with parchment paper. In a medium bowl, mash Avocado with a fork until smooth. Stir in Parmesan, Lemon Juice, Garlic Powder, Red Pepper Flakes (optional) and Italian seasoning. Season with Salt and Pepper.
   
2. Place heaping teaspoon-size scoops of mixture on baking sheet, leaving about 3” apart between each scoop. Flatten each scoop to 3" wide across with the back of a spoon or measuring cup. Bake until crisp and golden, about 30 minutes, then let cool completely. Serve at room temperature.  These are unbelievable.  Try it and I bet you'll make them often.

Wow!!! I can't believe it.  I am actually submitting my 100th Tip of the Day.  What a milestone.  I am committed to helping people attain a high level of health through living a healthy lifestyle.  It is so important to feed our bodies with respect.  It is the only one we have.  Because of the holidays and wanting to fit in, I went off my regimen and ate sugar and high carb treats.  It is a lesson that repeats itself in my life.  Because of this "food" I felt horrible, low self esteem, gloom and doom and depressed.  This is how it affects me.  My body is pure and going off my lifestyle to be like others I have been celebrating with came at a high price.  I'm back on track and feeling a heck of a lot better.  Today I am offering a Vegan delight that I make for family, friends and clients.  Please believe me when I say that I don't fault anyone for what they eat.  I'm not anyone's judge and jury.  I give information so people hopefully will make good choices for themselves.  I wish you blessings and the best of health.  

      VEGAN SAUSAGE WITH LENTILS

1 Sweet Onion, chopped
2 Carrots, chopped fine
3 cloves Garlic, sliced thin
4 Tablespoons Extra Virgin Olive Oil, divided
1 Tablespoon minced Fresh Rosemary
1 Tablespoon Tomato Paste
3 cups Vegetable Broth
1/4 cup Red Wine, Cabernet
2 Tablespoons Braggs Liquid Aminos
1 cup Brown Lentils
2 cups roasted Butternut Squash
1 Bay Leaf
1 pound Vegan Sausage (mild or hot)
1/2 cup chopped Cilantro Leaves

1)  Preheat the oven to 400 degrees.  Cut the Butternut Squash into small cubes.  Toss them in a bowl with 2 Tablespoons Extra Virgin Olive Oil.  Place in the oven and roast for 30 minutes.  Remove and set aside.
2)  In a large skillet over medium heat add 2 Tablespoons of Olive Oil.  When the oil is hot, add the Onion and Carrots and cook until soft, about 10 minutes.  Add the Garlic, stir and cook for 1 minute, not allowing Garlic to brown.  Add the Vegetable Broth, Red Wine, Braggs, Rosemary, Bay Leaf and Tomato Paste.  Stir until combined.  Raise the heat to high and add the Lentils. 
3)  Slice the Vegan Sausage (mild or hot) in thin slices and add to the skillet.  Reduce the heat to simmer and cook for 30 minutes until the Lentils are soft but hold their shape.  Add the Roasted Butternut Squash.  Cook for 5 minutes and turn off the heat.  Add the Cilantro and serve.   Enjoy!!

Hi everyone.  Blessings to all of you.  I realized today that I skipped Tip of the Day #95 and need to correct that.  So, today I am featuring a Vegan dish which is incredible called BLACK BEAN AND QUINOA BOWL.  I have a client that I visit on Wednesdays and do batch cooking.  She has this so often because it is a perfect protein which means the mixture of the high protein grain quinoa and the legume black beans are combined in one dish.  Quinoa is one of the oldest grains on the planet and very high in protein.  The flavors are very sophisticated since many of the ingredients are roasted which kicks it up a notch (as Emeril Lagasse would say).  It's a great dish for dinner along with salsa, guacamole and chips.  SALUD!!

     BLACK BEAN AND QUINOA BOWL


1 Sweet Onion, chopped well
3 cloves Garlic, minced
2 ears Corn, shucked into individual grains
1 cup Grape Tomatoes, halved
2 Avocados
2 - 15 ounce cans Black Beans, rinsed
1 cup Tri Colored Quinoa
1/4 cup Cabernet Red Wine
1 cup Vegetable Broth
2 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Toasted Sesame Oil
1 Tablespoon whole Cumin Seed, roasted
1/2 cup chopped Cilantro
3 Tablespoons Braggs Liquid Amino
2 Tablespoons Red Wine Vinegar

1)  Preheat the oven to 400 degrees.  Line a baking sheet pan with parchment paper by spraying the pan itself with Olive Oil and laying the paper on top of that.  The result is the paper will not move.
2)  In a large bowl mix the halved tomatoes and corn kernels with 2 Tablespoons Extra Virgin Olive Oil.  Pour the contents onto the sheet pan, spreading the contents evenly in one layer.  Bake for 15-20 minutes.  Remove and set aside.
3)  Meanwhile, cook one cup of Tri Colored Quinoa, which will yield 2 cups cooked, for 20 minutes per package instructions.
34)  Pour the Whole Cumin Seed in a dry skillet over high heat.  Move the seeds around frequently until you hear the seeds start to pop.  The smell is so fragrant.  Remove from the heat and pour into a bowl so the seeds stop cooking.
5)  In a large skillet over medium high heat, pour 3 Tablespoons Toasted Sesame Oil.  Add the chopped onions and reduce the heat to medium low.  Cook until the Onions start to brown.  Add the minced Garlic and stir for one minute.
6)  Add the drained Black Beans, toasted Cumin Seeds, Red Wine, Braggs Liquid Amino, Vegetable Broth, the Roasted Grape Tomatoes and Roasted Corn Kernels.  Stir well and cook for 5 minutes.  
7) Serve in a bowl by adding a layer of Quinoa first.  Then top the Quinoa with the Black Bean mixture.  Add a splash of Red Wine Vinegar and sprinkle Cilantro on top with slices of ripe Avocado on the sides of the bowl.  Serve with Salsa,  and Tortilla Chips.  

Happy Holidays to everyone!!  I am so grateful I have touched so many people within the last 99 days.  This is a milestone for me and I will continue with my messages of health and happiness.  Today I am featuring TOMATO CABBAGE SOUP.  I am Jewish and celebrate Chanukah.  This soup was brought over with my Grandmother (Bubbie) from Lithuania/Russia.  I remember having it with Brisket, Latkes and for dessert a Baked Apple for Chanukah.  Those memories are a treasure.  I am so privileged to share this delicious soup that warms the Kishkas (the insides).  I wish everyone, no matter how they pray, a blessed holiday.  It is no coincidence that Chanukah, Christmas and Kwansa are usually celebrated around the same time so we can all be together in celebration, in joy and in LOVE.  May you feel the light of the holiday illuminate the darkness around you.  

            TOMATO CABBAGE SOUP

1 large head of Cabbage, shredded
1 - 32 ounce can Fire Roasted Crushed Tomatoes
6 cups Vegetable Broth
1 large Sweet Onion, chopped
3 large Carrots, sliced 1/4 inch
3 ribs Celery, sliced 1/2 inch
4 cloves Garlic, minced
1 Bay Leaf
1 Tablespoon fresh Dill Weed
1/4 cup Braggs Liquid Aminos 
1/4 cup Red Wine, Cabernet
Salt and Pepper to taste
3 Tablespoons Extra Virgin Olive Oil

1)  In a large soup pot pour in the Extra Virgin Olive Oil.  When the oil is hot, add the Carrots, Celery, Sweet Onion and Bay Leaf and stir over medium high heat to coat all the vegetables with the oil.  Turn the heat down to low and let cook for 10 minutes so the vegetables will sweat out their juices and mix with the oil.  Very flavorful.
2)  Add the Garlic and stir the mixture.  Cook for 1 minute.  Add the Fire Roasted Crushed Tomatoes, Fresh Dill, Red Wine and Braggs Liquid Aminos.  Bring to a boil and stir in the shredded Cabbage.  Stir until the Cabbage is immersed into the liquid.  
3)  Cook for 45 minutes until the Cabbage is tender but still has a crunch.  Serve with Latkes, Sour Cream and Applesauce.  L'Chayim!! 

I keep a folder of my favorite recipes that I have developed over the years and recipes that others have written.  I was just rummaging through it and found this lasagna recipe that I enjoyed making 5 years ago called BROKEN LASAGNA WITH FENNEL AND ROASTED MUSHROOMS.  I don't know where I picked it up but I remember my clients at the time really loved it.  This is really much easier to make than regular lasagna.  You can make it Vegan by substituting Parmesan Cheese with either the alternative made with almonds or nutritional yeast.  I love adding toasted pine nuts when tossing the finished product to give the dish a greater depth  Another idea is to top the each serving with a poached egg.  The runny yolk tastes incredible mixed with the pasta.  Enjoy!!

           BROKEN LASAGNA WITH
 FENNEL AND ROASTED MUSHROOMS

1 1/2 pounds Mushrooms of your choice
1 medium Fennel Bulb, cored and thinly sliced
1/2 large Sweet Onion, thinly sliced
8 large cloves Garlic, minced
4 - 5 Tablespoons Extra Virgin Olive Oil, divided
3/4 cup Marsala, Sherry or Red Wine
2 Tablespoons Red Wine Vinegar
Salt and Pepper to taste
1/3 cup chopped Basil
3/4 pound Lasagna Noodles, broken into 1 inch pieces, preferably whole wheat or gluten free

1)  Preheat the oven to 450 degrees.  Place the Mushrooms, Fennel, Sweet Onion and Garlic on a rimmed baking sheet.  Add 2 Tablespoons of Extra Virgin Olive Oil, the Wine, Vinegar, Salt and Pepper.  Toss well.  Taste the Mushroom and adjust the seasoning if necessary.  Spread out in an even layer and place in the over for 30 minutes.
2)  Cook the broken Lasagna Noodles in boiling water to al dente, about 12 minutes.  Drain the pasta and reserve 1/2 cup of the cooking water.  Return the drained pasta to the pot.  
3)  Remove the mushrooms and add the reserved pasta water to the baking sheet scraping any bits that have stuck to the bottom.  Transfer the mushrooms to the pot with pasta and add the remaining 2 - 3 Tablespoons Extra Virgin Olive Oil and Parmesan Cheese (or the alternative or Nutritional Yeast).
4)  Stir well and adjust the Salt and Pepper if needed.  

NOTE:  I mentioned at the end of the Tip of the Day adding toasted pine nuts, or nutritional yeast if Vegan and/or a poached egg on top of each bowl.  

TIP OF THE DAY # 96
​Today I am continuing my love of fish by posting MISO CHILEAN SEA BASS. This recipe is so flavorful with a miso paste mixed with sake, mirin (Japanese white wine), Lakanto Granulated Monk Fruit, and ginger as a coating on top of the Sea Bass.  Including Ginger in anything fights against inflammation in the body.  I see people drinking shots of it.  It is so powerful.  Chilean Sea Bass is a firm but delicate fish that can contain tiny pin bones.  A word of caution.  Make sure you tell your fishmonger to remove ALL bones from the fish.  Anyone in recovery from alcohol please note that when you raise the temperature of the sake and mirin during baking and finishing the fish off with the broiler, it eliminates the alcoholic content.  So it is safe to eat and not a trigger.  I love serving this fish with a side of sauteed mung bean sprouts and some steamed baby bok choy.  Enjoy!!

            MISO CHILEAN SEA BASS

4 - 6 ounce pieces of Chilean Sea Bass, pin bones removed
1/4 cup White Miso
1/8 cup Sake
1/8 cup Mirin
1 1/2 Tablespoons Lakanto Granulated Monk Fruit Sweetener
1/2 teaspoon grated Ginger
Lemon Juice

1)  Preheat the over to 350 degrees.  Place the Chilean Sea Bass on a cutting board and brush with Lemon Juice.  Even though you are buying the fish super fresh, this adds another level of freshness.  Dry  the fish with a paper towel.
2)  In a small bowl, combine the Mellow White Miso Paste, Sake, Mirin, Sweetener and grated Ginger in a bowl.  Using a pastry brush, generously apply the paste 1/8 inch thick to the top of the fish. 
3)  Place in the preheated oven for 20 minutes and finish off for 1 minute in the broiler.  The Miso layer should begin to look brown especially on the edges. Remove and garnish with chopped Cilantro.  Serve hot.  What incredible flavor.  Enjoy!!