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!! 

Hello everyone.  Tonight is the first candle of Chanukah.  HAPPY AND HEALTHY CHANUKAH.  It is a holiday for me to recognize the light that all of us have within ourselves to make this world a better place.  The light inside of me heals me and when I take it out into the world it touches every one I come in contact with.  If there is enough light burning it brightens even the darkest places.  We are so powerful that we can change the world.  I love making POTATO LATKES for the holiday.  I don't really wait for the holiday to make them because they are so tasty all year round, but it is a tradition.  I pray that the light from all of us shines so bright that it heals the world.  It can happen when each and every one of us is responsible for making his/her light shine bright.  What an example.  It creates a snowball effect.  Bless everyone!!

 POTATO LATKES (POTATO PANCAKES)

3 large Russet Potatoes, unpeeled and shredded
1 medium Sweet Onion, shredded
1 teaspoon Baking Powder
Salt and Pepper to taste
1 teaspoon Granulated Garlic Powder
2 Eggs, lightly beaten
1 cup Matzo Meal (or Panko Bread Crumbs)
Avocado or Sunflower Oil (high heat and can withstand high temperatures)
Sour Cream
Applesauce

1)  Using a food processor or hand grater, grate the unpeeled Russet Potatoes and Onion.  Pour into a large bowl.
2) Add Baking Powder, Salt, Pepper, Granulated Garlic, Matzo Meal and lightly beaten Eggs.  Mix well to combine.  
3)  Heat the Oil to medium in a non stick skillet.  Form a ball with the mixture about 2 inches in diameter.  Place the ball in the oil.  Using a spatula, flatten the ball to about 1/4 inch thickness.  Fry until golden brown on each side, about 3 minutes on each side.  Place on a paper towel to soak up the extra oil on the Latke. 
4) Serve with 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.  

Get out those tortilla chips.  Here's a mouthwatering dip for your parties and holiday table, ​CHEF EDDIE'S GARDEN GUACAMOLE.  I love cheese and top this tasty dish with crumbled goat cheese.  It is chock full of goodness that makes it real chunky.  I can't say enough about avocados.  They are nature's perfect fruit.   Avocados are incredibly nutritious, containing more potassium than bananas.  They are loaded with heart-healthy monounsaturated fatty acids, loaded with fiber and lowers cholesterol and triglyceride levels.  I absolutely love them.  The big thing now is to spread it on toast.  When I make this recipe for parties or snacks I also use Siete Grain Free Tortilla Chips made from the cassava root.  This is perfect for those who cannot have grains or do not eat corn products.  This recipe is a must for your table.  It will be gone in minutes.  Salud!!!

  CHEF EDDIE'S GARDEN GUACAMOLE

3 large ripe avocados, halved, seeded and peeled
1 large Lime, juiced
1/2 teaspoon ground Cumin
1 large Japapeno Pepper, seeded and minced
1/2 cup chopped fresh Cilantro
Salt to taste
1 cup halved Cherry Tomatoes
1/2 cup Organic Corn Kernels
1/2 cup diced Mango
1/2 cup fresh Blueberries
1/2 cup toasted Pepitas
4 ounces crumbled Goat Cheese
Tortilla Chips

Add the Avocado halves to a large bowl and mash them with a fork.  Add the Lime Juice and ground Cumin.  I like to keep the guacamole chunky so I prefer not mashing them too much.  Next fold in the Jalapeno, Cilantro, Salt, Cherry Tomatoes, Corn Kernels, Mango, Blueberries and Pepitas.  Stir until combined.  Serve in a festive bowl and top with crumbled Goat Cheese and Tortilla Chips on the side.  Triple YUM!!!

Today I pay tribute to my favorite vegetable, the wonderful Brussels Sprout and I am featuring POMEGRANATE-ROASTED BRUSSELS SPROUTS.  I have always loved Brussels Sprouts but found a new liking for Pomegranates when I went to Israel in 2016.  They are so nutritious.  They protect us from free radicals, thins the blood, presents atherosclerosis, prevents arthritis, fights erectile dysfunction and fights heart disease and prostate cancer.  I had no idea that they were so powerful.  I use to hate getting the seeds out of the skin but I found an easy way to do it.  First I quarter the Pomegranate.  Then I immerse it in a large bowl filled halfway with water and break open the quarter slice and flick the seeds away from the skin.  They drop in the water and at the end, use a strainer to isolate the seeds.  They are so delicious and used in many recipes.  Now for the Brussels Sprouts.  They are a nutrient powerhouse.  They are rich in Vitamin C, Vitamin K, Vitamin B6, potassium, iron, thiamine, magnesium, phosphorus and heal damaged cells.  All in all, this recipe is packed with everything beneficial for good health.  If you haven't tried either of the main ingredients, I invite you to try them.  I love them and eat them all of the time.  It seems like the restaurants I have been visiting all have Brussels Sprouts done every which way on their menu.  Very popular, very delicious indeed.
​

               POMEGRANATE-ROASTED
                    BRUSSELS SPROUTS

1 1/2 pounds Brussels Sprouts, halved
1/4 cup Extra Virgin Olive Oil
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 cup Pure Pomegranate Juice
1 Tablespoon Lakanto Maple Flavored Syrup
1/4 cup Sliced Almonds, toasted
2 Tablespoons Pomegranate Seeds

1)  Remove any yellow or brown outer leaves of the Brussels Sprouts, cut off the stems and cut the sprouts in half.  Place the sprouts in a large bowl and toss them with the Extra Virgin Olive Oil, Salt and Pepper until thoroughly coated.  
2)  Pour them into a rimmed baking sheet and roast them in a 375 degree oven for 35 minutes until fork tender, turning them frequently with a spatula to make sure they are evenly roasted.
3)  While they are cooking, cook the Pomegranate Juice and Maple Flavored Syrup in a small saucepan over medium heat until it comes to a simmer.  Let it simmer for 10-15 minutes or until it rediuces to a syrup-like consistency.  
4)  Drizzle the roasted Brussels Sprouts with Pomegranate Syrup and toss the the Almonds and Pomegranate Seeds.  So good you won't eat only a couple.  You'll devour the lot of them.