Antioxidant Acai Smoothie

Acai is a small,purple grape-like fruit that is native to the Brazilian Amazon.Known as the "purple pearl of te Amazon", this fruit is rich in antioxidants,healthy omega fats,protein, and fiber with a raspberry/chocolate flavor.It is used in a wide range of foods from juices, smoothies,ice cream, and as a sauce for roasted,grilled meats.
Acai is impossible to find fresh outside of Brazil but you can find acai frozen pulp in any health food store.Here's my recipe for a smoothie using acai puree.

Servings:2

Ingredients:
1 1/2c regular soy milk
1/2c blueberries
1/2c bananas, sliced
1-2 Tbsp. agave nectar
1-3.5 oz.packet acai puree

1. Combine all ingredients in a blender and blend until smooth.Serve immediately.

Rooibos African Red Tea

Meaning "red bush" in Afrikaans, rooibos is a small, slender stemmed bush that is native to South Africa.The branches of the bush contain fine,needle-like leaves which are chopped into very fine pieces then bruised and left out in the open air to oxidize then dry.Rooibos has a sweet taste with a a hint of vanilla.It is usually consumed as a cold or hot beverage in Spoth Africa or used as a flavoring for pork or chicken dishes and desserts.It is high in Vitamin C and antioxidants.
Rooibos is sometimes drunk because it is believed to relieve allergies,lessen digestive problems, and calm nervous tension.Here in the U.S., rooibos is found in herbal tea blends.A good one is Celestial Seasonings Madagascar Vanilla Red.

Pizza with Collioure Anchovies and Sun-Dried Tomatoes

Coullioure Anchovies are a specialty of Coulliere, a small Meditteranean port in the Roussillon region of France where they are the main producer of this salted anchovy in the world.Granted PDO(Protected Designation of Origin)status by the European Union, Coullioure anchovies now face stiff competition from cheaper producers in Morocco.Coullioure anchovies are produced from the Engraulis Encrassicholus(European anchovy)species of the anchovy.They are fished from April-May and September-October.They are prepared by local women known as anchoieuses, who hand pick and salt the fresly caught fish.
Below is a recipe for a pizza with coullioure anchovies. Because I couldn't find these anchovies as they are very hard to find where I live I went ahead and substituted regular anchovies, so feel free to substitute as well.

Servings:6 servings

Ingredients:
1 prepared pizza dough package preferably Pillsburry's
3-3 1/2c tomatoe sauce
2 c mozarrella cheese
4 large white mushrooms, sliced
2 small containers sun-dried tomatoes packed in oil
1 small container Collioure anchovies or other kind


1.Preheat oven to 350F.
2.Prepare dough as directed on package and spread the tomatoe sauce evenly throughout it.
3.Top with mozarella cheese. Add the sliced mushrooms throughout.Then add repeat with the sun-dried tomatoes and anchovies.
4.Bake in oven for 25-30 minutes.Serve hot.

Hearts Of Palm Salad

Hearts of Palm also go by the not so nice name of "swamp cabbage" where they are known as in Florida are the sprouting tips and core from various types of palm tree.Hearts of Palm where originally harvested in Florida but because thier method of harvesting leads to the palms death they are now considered a protected species there.Instead, they are grown in the Carribean,Central America, and the Amazon where they are harvested from either the Cabbage Palm(Sabal Palmetto)or peach palm.
Hearts of Palm have a smooth, firm texture with a taste being a cross between that of artichokes and asparagus.They are usually eaten in salads where they are served sliced or they can be steamed, sauteed,or fried.Hearts of Palm are available year-round.They are usually available cut into pieces and shrinkwrapped or canned.They can usually be found in Latin markets or in the canned vegetable section of most major markets.Below is my recipe for a simple green salad using this tropical vegetable.

Yeild:6 servings

Ingredients:
1 ripe avocado, pitted and sliced
1/2c mushrooms, sliced
6c mesclun salad mix or romaine lettuce, shredded
1c cherry tomatoes, sliced in half
1/2 med. red onion, thinly sliced
1/2c alfalfa sprouts
1-14oz. can hearts of palm, drained,chopped in peices
your favorite dressing, to serve

1. Combine all ingredients in a bowl minus the dressing and mix to combine.
2. Serve with a drizzle of your favorite dressing.

Baked Cod with Tahina Sauce

Tahina aka Tahini is an oily,nutty sesame-flavored paste that is commonly used in Middle Eastern cuisine.Its color ranges from a light beige to dark beige.Tahina is an essential flavoring in Middle Eastern cuisine as well as those from Israel and the Meditteranean where it is used to flavor anything from appetizers to desserts.One of the most well-known dishes to use tahina are the Middle Eastern dishes hummus and baba ghanoush.Tahina is available in most Middle Eastern markets or any large well stocked supermarket.Below is a simple Middle Eastern recipe using this flavoring.
Yeild:6 servings
Ingredients:
3 Tbsp. olive oil
1/2 tsp. black pepper
2 Tbsp.ground cumin
2oz. lemon juice
2 lbs. cod fillets or other white,firm fish
1 large onion, thinly sliced
1/2 tsp red pepper flakes
2c tahina
1/3c pine nuts
2 Tbsp. fresh parsley
lemon wedges, for garnish

1. Preheat oven to 350f.grease oven proof dish with olive oil.
2. In a bowl, combine salt, pepper,cumin, and lemon juice and mix to combine.
Coat cod fillets with mixture and set in a baking dish.
3. Sprinkle top of fish with onion, red pepper flakes, and pine nuts.Drizzle with
tahini and garnish with parsley.
4. Bake for 45 minutes.Serve with basmati rice.

Flor de Jamaica Iced Drink (Mexican Hibiscus Drink)

Refresco de Flor de Jamaica is an iced drink that is popular throughout Mexico where it is served everywhere from road side stands to restaurants.It's perfect enjoyed by itself or with any spicy Mexican dish.Flor de Jamaica is known as Hibiscus here in the U.S.To make this simple and refreshing drink you would need to get a hold of some dried hibiscus petals which are usually available in Latin markets in the dried spices aisle or you can try my Amazon store.Refresco de Flor de Jamaica has a beautiful ruby red color and a tart, citrus cranberry-like flavor.It's the perfect alternative to cranberry juice or if your looking for something authentic to go with Mexican food.Below is my recipe for Refresco de Flor de Jamaica.Hope you enjoy it.

Yeild:4-5 servings.

Ingredients:
1c dried hibiscus flowers
5c cold water
1 1/2c sugar
ice

1. Add water and hibiscus flowers to a pot and bring to a boil, then simmer for about 5-10 minutes.
2. Remove pot from heat and strain hibiscus flowers and discard them.Let juice cool.Pour hibiscus drink in a pitcher and add sugar and stir.Then put pitcher in refrigerator to chill.
3.When ready to serve remove from refrigerator and stir again.Adjust sweetness if necessary.Serve with ice.

Mamey Batido (Mamay Smoothie)

A relative to the mangosteen, mamey aka mamey sapote and mamee apple is a tropical fruit that is native to Southern Mexico, Central America, and the West Indies.It is a football-shaped fruit with brown skin and a dark-orange colored flesh surrounding an inedible large black seed.It has an avocado-like texture with a taste that has been described as a blend of peach,yam,and apricots.
Mamey is commercially grown in Mexico, Central America,the Carribean and Florida but it is very hard to find outside these places.But you may be lucky to find it in puree form in the freezer section in some Latin supermarkets or in Ralph's Supermarket like I did the other day.
Mamey is a very high source of Vitamin A, Vitamin C, potassium, and calcium.It is usually eaten as-is or its pullp is in batidos(smoothies), preserves, sorbets.Below is a recipe for mamey smoothie.

Yield:2 servings

Ingredients:
4oz mamey puree
1c whole milk
1/2 banana
1 Tbsp. vanilla extract
1/2c finely crushed ice

1.Combine all ingredients in a blender and blend until smooth.Serve immediately.

Longan Banana Smoothie

Longan is a fruit that is similar to lychee and is found throughout Southeast Asia.It is native to China where it is called "dragon eye"in Chinese because of its eyeball-like appearance.It has a floral,musky aroma and is used in a wide range of Asian dishes like soups, salads,sweet & sour dishes and desserts.Longan is also available in dried form where it is commonly used in regional Chinese cuisine.Longans are available for a very short season, usually mid-June to August in China.Because of this, it is very dificult to find them fresh here in the U.S.. But thet are available canned from any Asian market or you can try my Amazon store. Below is a recipe for a smoothie using this Asian fruit.

Yeild:1 Serving

Ingredients:

5 fresh or canned longan, rinsed in cold water

1/2 c coconut water or water, chilled

1/2 banana

1 Tbsp. vanilla extract

1. Put all ingredients in a blender and blend until smooth.

Blackcurrant Quinoa Pilaf

Currants are a member of the berry family.There are 3 kinds available:black, red, and white.Black being the most common and white the rarest.They are native to Eastern and Central Europe but are grown commercially in UK, Scandinavia, Germany, and Russia. In the U.S., they are grown in the eastern region of the country where they are sold fresh.Unfortunately, they are available dried elsewhere .Currants have a short season.They are available March-July.

Currants have a tart flavor, because of this they are commonly used in compotes, for preserves,and as a sauce for game meats.They are the main ingredient in the liquer, creme de casis. And in Britain, they are used in the fruit juice Ribena.Currants are high in Vitamin C, Vitamin K, and anti-oxidants.

Below is a simple recipe using this berry.If you do not have any quinoa, feel free to substitute with brown or wild rice.

4 Servings

Ingredients:

2c water

1/2 tsp. ground cumin

1/4 tsp. ground ginger

1/4 tsp.ground cinnamon

1/4 tsp.ground coriander

1c quinoa

1/4 dried black currants

handful of cilantro leaves, finely chopped

1. Bring the water to a boil.Add spices then quinoa.Bring to a simmer.


2. Keep cooking until all the water evaporates.


3. Remove from heat and add currants and parsley.Mix well. Serve warm.

Chicken with Advieh Stuffing

Advieh is a spice mixture that is used in Persian cuisine.It varies from region to region but generally includes equal amounts (1tsp. each) of ground cumin, ground cardamon,ground coriander,ground cinnamon, and ground dried rose petals.Dried ground rose petals are always included in this mixture.It is mainly used in rice dishes,stews, and in stuffings.Some people prefer a more "fragrant"advieh and add more cinnamon, saffron, and pistachios.For a more "spicy"advieh, black pepper, ground cloves, and turmeric are added.

Below is my recipe for roast chicken with rice stuffing using this persian spice mixture.You can serve this dish with any steamed vegetables.

4 Servings

Ingredients:

1-7lb. whole chicken, cleaned, rinsed

2 tsp. salt

1/2 onion,finely chopped

2 garlic cloves, mashed

1/2 c basmati rice, soaked, rinsed

2 Tbsp. advieh

1 c chicken broth or water

1/4 c raisins

3 Tbsp. pistachio pieces

1/2 c stock or water

1. Remove excess fat from chicken.Rub chicken allover with 1tsp. salt.


2. In a non-stick skillet, brown the onions and garlic in 1 Tbsp.of oil over medium heat.Add the rice, advieh, and the remaining salt.Cook for 5 minutes, stirring occasionally.


3. Add chicken broth.Cover and simmer over low heat for 20 minutes.


4. Preheat oven to 350F.


5. Remove pan from heat, add the raisins and pistachios.Mix well.


6. Place chicken in an oven-proof dish and stuff with advieh rice mixture.Pour remaining stock or water over chicken and cover with aluminum foil.


7. Roast chicken for 1 1/2 hours.Baste occasionally.


8. Serve chicken with steamed vegetables.

Prickly Pear (Cactus Pear) Sorbet

A native to Mexico, the prickly pear is a fruit of many contrasts.This fruit of the desert is also known as cactus pear and in Mexico is called tuna.It is a fruit of the opuntia cactus but is actually considered a berry.The fruit grows in clusters, is egg-shaped, and measures about 4" length.It has either a purplish or light green outer skin and inside has a soft pulp with a multitude of hard seeds.It can be eaten raw or used in drinks, made into preserves,or added to salads.

Prickly Pear(Cactus Pear) is commonly found throughout the Southwestern U.S. and Central America.It is available in early Spring till Fall seasons.It is a good source of vitamin C and A.It can be found in most Latin markets or you can find it in my Amazon store.Below is a recipe for a sorbet using this fruit.

Yeild :1 quart

Ingredients:

8 prickly pears, deseeded, juiced

1/2 sugar

2 Tbsp. apple juice

2 tsp. lemon juice

1. Put all ingredients into a large saucepan, set over mediuim heat and warm, stirring just till the sugar is completely dissolved.



2. Transfer the liquid to a bowl and chill completely (about 1 hour).



3. Transfer the mixture to your ice cream maker and freeze according to manufacturers instructions.



4. Enjoy immediately or will keep for about a week stored in an airtight container in the freezer.

Fish with Loomi and Pomegranate Glaze

A specialty of Iran, Iraq, and the Arab Gulf States where they are known as limoo omani, noomi basra, and loomi respectively, loomi(dried limes) are a common ingredient in many of these countries dishes. Loomi are commonly used in stews and many fish dishes of the Gulf States where they add a tart, citrusy flavor to these foods.Sometimes they are ground to a powder and they are added to soups and stuffings.Loomi are sold in the spice section of most Middle Eastern markets or if there isn't one in your city you can try making them yourself.

Loomi are easy to prepare but unfortunately require some time for them to be ready and of course the weather has to be in your favor.To prepare loomi, just get a handful (5-6)limes and put them out in direct sunlight to dry.They will be ready when they are brown,feel light, and sound hollow inside.Loomi will keep for about a year in a cool, dark place.If your pressed for time,you may substitute grated lime zest for recipes that require loomi.Below is a recipe using this exotic ingrdient.

6 Servings

Ingredients:

1 Tbsp. salt

1 Tbsp. ground allspice

1 tsp. ground cumin

1 tsp. red pepper flakes

4 lbs. cod or red snapper, fillet

4 Tbsp. olive oil

2 small onion, finely chopped

3 loomi or 1 Tbsp. of fresh lime juice

5 garlic cloves, mashed

2 lbs. tomatoes, cut in slices

2 Tbsp. pomegranate syrup

4 oz. cilantro, finely chopped

1. Preheat oven to 4ooF.


2. Combine salt, allspice , cumin, and red pepper in a small bowl.Stir to combine.Rub mixture allover fish.


3. Oil baking dish and arrange onions on bottom.Lay fish on top and add loomi to top of fish.Spread garlic allover tomatoe slices and add the slices to top of fish.


4. Combine pomegranate syrup with 1 cup of water and stir and add the to this liquid to fish.Scatter cilantro allover dish.


5. Bake for 55 minutes.Serve with Basmati rice.

Mushroom Quinoa Pilaf

Quinoa is a grain that is native to the Andean region of South America.It is related to both spinach and beets.Eventhough, it looks like a seed, it is considered a grain.Quinoa is a complete source of protein and minerals.The Incas held quinoa in such high regard that they considered it a sacred food and even referred to it as chisaya mama, mother of all grains.It is also a good source of fiber, phosphorus, magnesium, and iron.Because of this, the Incas consumed it in preparation for battle.

Quinoa has a nutty, crunchy texture.It can be eaten as part of a side dish or for breakfast mixed with fresh berries and drizzled with honey.It is available in most major health food markets and some Latin markets.Quinoa is fairly easy to prepare.It is prepared the same way you would make rice.Below is my recipe for Mushroom Quinoa Pilaf.Hope you enjoy it.

4 Servings

Ingredients:

1 Tbsp. olive oil

1/2 small purple onion,finely chopped

1 large garlic clove, minced

4 oz. white mushrooms or can substitute with shittake or cremini

1 c quinoa

1 1/2 c vegetable stock or water

1 tsp. salt

1. Heat olive oil in a medium skillet.Add onions and allow to sweat for 5 minutes.Add garlic and cook for another 4 minutes.Add mushrooms and stir for another 4 minutes.



2. Add the water.Once its simmering , add the quinoa, then the salt.



3. Cook for about 15 minutes or until all the liquid has evaporated.



4. Remove from heat and let stand for 5 minutes.Serve.

Pomegranate Sorbet

Not so long ago, pomegranates were virtually unknown.But with all the intrest in anti-aging, superfoods, and exotic ingredients, they have become a common addition to many food products from juices all the way to desserts.There are two kinds of pomegranates.There is the "sour" kind that is used in many Middle Eastern products like pomegranate syrup to add a souring element to foods.Then there is the "sweet"kind which is the one that is most readily avaailable in the U.S..

Pomegranates mature in the fall which is about the time that you start seeing them in the produce section.They are extremely rich in antioxidants especially in Vitamin C, pantothenic acid, and potassium.Pomegranates are believed to cool and cleanse the system and aid in digestion and as such are eaten in a variety of ways throughout the world.Whether just as-is or in rice dishes, stews, and stuffings just to name a few.Below is a simple sorbet using this extremely versatile fruit.Hope you enjoy it.

Makes 1 quart

Ingredients:

3 c pomegranate juice

1/2 c sugar

2 Tbsp.pomegranate syrup/molasses

2 tsp.fresh lemon juice

1. Put all ingredients into a large saucepan,set over medium heat, and warm, stirring till the sugar dissolves.



2. Transfer the mixture to a large mixing bowl and refrigerate till completely cold.



3. Transfer the mixture to an ice cream maker and freeze following the manufacturers instructions.



4. When finished enjoy immediately or store in an airtight container in the freezer.

Brazil Nut Burgers

Brazil nuts are the product of a tree called "Bertholica Excelsa" which is native to the Brazilian Amazon.This tree has been known to grow up to upwards of 200ft. . It bears a fruit called ourico, in which nestled inside are about 20-24 brazil nuts.Brazil nuts are rich in antoxidants and contain an abundance of minerals such as selenium, magnesium, and potassium just to name a few.They have been used as a food source by indigenous tribes for centuries.

Brazil nuts are characterized by a smooth somewhat oily nut protected by a thick, hard dark brown shell.Brazil nuts are available in the produce section of most major markets or they can almost always be found already shelled and chopped in the baking goods section.Brazil nuts are best eaten as a snack or they can be added to any number of recipes from salads to desserts.Because most of us are familiar with brazil nuts as just being part of a holiday nut mix, I decided to try and use them in a new way.Below is a raw food recipe featuring this versatile nut.Hope you enjoy it.

4 Servings

Ingredients:

2 celery sticks, chopped

1 carrots, chopped

1/2 red onion, chopped

bunch fresh cilantro

4 oz. Brazil nuts

1 oz. flaxseeds, ground

1 Tbsp. nutritional yeast flakes (optional)

1/2 Tbsp.tamari

1. Put the celery, carrots, onion, cilantro, and brazil nuts in a food processor and process until all ingredients are blended together.


2. Add the remaining ingredients and continue processing for another 30 seconds.


3. Shape puree into 4 equal size burger patties.


4. Dehydrate for 5 hours.
   

Stuffed Rambutans

A scary fruit to behold, the rambutans are another tropical treat from the South Asian continent.Rambutans are native to Malaysia, but are enjoyed throughout Southeast Asia.It is a small fruit measuring from 5-7 cm. in size.It's color ranges from a light yellow to crimson red and is characterized by tiny hair-like protrusions on its outer skin. Inside, rambutans are a pearly, translucent white similar to a grape.Rambutans are made into jams, used in tropical fruit salads,or in desserts but they are most commonly consumed raw.

Rambutans can be opened by applying pressure with a sharp knife and prying it apart from the skin.Rambutans are best bought fresh and eaten the same day.Outside of Asia, they are hard to find fresh but I have seen them in some Asian supermarkets canned.Rambutans are normally available August-October.They are high in Vitamin C and antioxidants.

Yield:4 Servings

Ingredients:

1 small banana, peeled, mashed

juice of 1 lime

16 fresh rambutans or canned, drained, and rinsed in cold water to remove sugar

12 pitted dates,chopped

1 vanilla bean, seeds removed or 1 Tbsp. vanilla extract

1. In a small bowl, mix banana with lime juice and set aside.Gently slice of the top of the rambutan and loosen the outer skin from the fruit.Gently cut an X on the of the fruit, open it and extract the small seed and discard it.Repeat with the remaining rambutans.Open the fruit slightly so it resembles a four-petal flower.

2. In a food processor or blender, blend the mashed banana with the dates and vanilla beans or extract(if using) until smooth.

3.Spoon equal amounts of banana-date paste in the center of each rambutan and bring the sides up a little closer to enclose the filling.Cover and chill for 30 minutes before serving.

Chicken Enchiladas with Creamy Tomatillo Sauce

At first glance, tomatillos appear to be a regular green, unripe tomato with a papery husk attached.But actually, it is considered a fruit and related to the Cape Gooseberry.Smaller than a regular tomato, tomatillos are also known as husk tomatoes.They are characterized by a mild, acidic flavor which makes them a commonly used ingredient in salsas.Tomatillos originated in Central and South America which is why they commonly feature predominantly in Latin American cuisine.They are also now grown in Australia, India, and East Africa. Tomatillos are very high in vitamin C, magnesium,and phosphorus.They are usually available in most supermarkets, but if they do not have them your best bet is a Latin supermarket.Below is my recipe using this fruit.

Yield:6 Servings
Ingredients:
2 lbs. boneless, skinless chicken breasts, chopped into small cubes
6 Roma tomatoes, roughly chopped
2 1/2 c canned pinto beans
6 flour tortillas
corn oil

For the Tomatillo Sauce:
5 tomatillos, husk removed, roughly chopped
1 large garlic clove, mashed
1 small fresh jalapeno chile, sliced
small bunch fresh cilantro,chopped
1/2 c sour cream
1/8 tsp. ground cumin
salt

Fresh cilantro,chopped, for garnish
Queso fresco or any kind of Mexican cheese,crumbled

1. Preheat oven to 350F.
2.In a large mixing bowl, combine together the chicken, tomatoes, and pinto beans.
3. Oil a medium-large baking dish. Get the tortilla and fill it down the middle with the chicken-pinto bean mixture.Repeat with the remaining tortillas and set in the baking dish.
4.To make the tomatillo sauce, combine all the ingredients in a food processor or blender and process until smooth and creamy.Pour evenly over the chicken enchiladas.
5. Place enchiladas in oven and bake for 45-55 minutes.
6. Remove from oven and garnish with the queso fresco or other cheese and fresh cilantro.Let enchilada rest 5-7 minutes before serving.

Lychee Fruit Parfait

Lychee is a fruit of a tall evergreen that is native to subtropical parts of Asia.It is a heart-shaped fruit the size of a walnut with a rough , leathery reddish skin.When gently cracked, it yields a transluscent , white skin surrounding a smooth, brown seed that is similar to a skinless grape.Like all fruits, lychees are best eaten fresh, but unfortunately are hard to find. Fortunately, canned lychees are widely available in many Asian markets and unlike many fruits, they retain much of their sweet, floral flavor.Lychees can be eaten as is or be used in smoothies, compotes, sorbets, or salads.

6 Servings

Ingredients:

1/2 honeydew melon, cut into chunks

2 peaches, cut into pieces

2 ripe bananas

1/2 c strawberries, sliced

12 lychees, peeled, seeded and halved or if using canned rinsed and halved

2 c plain yogurt

almonds, sliced to garnish

1. Spoon the first five ingredients evenly into 6 serving glasses.



2. Top with the yogurt and garnish with the almonds.



3. Serve immediately.

1. Spoon first 4 ingredients evenly into serving glasses.





2. Top with soy yogurt





3. Garnish with almond slices