FESTIVE CUCUMBER SALAD

 

Ingredients:

2 cups cucumber skin on, chop

2/3 cup red onion chop
1/2 cup red bell pepper chop
1/2 red apple skin on, cored, & chop
1/2 golden apple skin on, cored & chop
1/4 cup mint leaves chop fine
1/2 cilantro chop
1/2 tsp fine pink Himalayan salt
1 tbsp Dijon mustard
2 tbsp fresh squeezed lemon juice
2 tbsp agave nectar, or maple syrup (raw coconut nectar for the diabetic)
2 tbsp raw shelled hemp seeds
5 stalks scallions, chop

 

 

Just a few vegetables shown not the complete list of ingredients

Method:

1. Wash all fruits and vegetables thoroughly before preparing them. I soak, rinse, a& wash all of the fruits and vegetables in 9.5 pH Kangen water (alkaline water). The Kangen water will help remove any pesticide residue. I will remind you that even organically grown food have pesticides; not all.

2.  In large mixing bowl combine the following chopped fruits and vegetables: cucumbers, onion, bell peppers, apples, and mint leaves.

 

 

Apples are soaked in 9.5 pH Kangen water for 15 minutes

 

3. Mix in well: salt, lemon juice, sweetener, and Dijon mustard with a rubber tip spatula.

4. Mix in well: chop scallions, cilantro, and hemp seeds.

 

 

5.  Allow salad mixture to sit for 15-20 minutes. Serve chilled or at room temperature.

 

 

 

 

 

Cucumber salad on a bed of Romaine lettuce

What is versatile about this recipe is that you can add in seafood such as: grilled or steamed shrimp. Also, grilled, pan seared, or baked salmon. Another suggestion is to make a cucumber salad lettuce wrap. Either way, this dish is easy, quick, and a great way to start a party with some white wine as an appetizer or side dish.

Be Inspired! Stay Creative!  Cheers To Optimum Health!

Photography & Photo Editing by: Ta'llah Nehru

Mushroom Brussels Sprouts Medley In Cream Sauce (Vegan)

Photo: Ta'llah Saadiq Nehru

Photo: Ta'llah Saadiq Nehru

Ingredients:

4 1/2- 5 cups Brussels sprouts whole, cut in half rinse and drain

3 cups coconut milk

1 pkg baby Bella mushrooms (brown Portobello mushrooms), slice

1 cup vegan Parmesan cheese, to make vegetarian, use dairy version

1 cup white onion, chop medium
4 garlic cloves, shred
2 fresh basil leaves, chop fine
2 thyme sprigs, whole
2/3 cup tomato, chop

1/2 cup scallions, chop

1/2 red bell pepper, medium julienne

1/2 green bell pepper, medium julienne

3 tbsp raw coconut aminos Coconut Secret, or, 3 tbsp low sodium Tamari sauce
2 tbsp grapeseed oil
1 tbsp plus 1 tsp sodium free complete seasoning

1 tbsp fresh squeeze lemon

3/4 tsp ground black pepper

1 tsp arrow root or cornstarch, used arrow root

1/2 tsp ground turmeric

1 inch fresh ginger, shred

dash off fine pink Himalayan salt (optional)

As always, be organic as much as possible; preferably all organic.

Photo: Ta'llah Saadiq Nehru

Supplies:

1 large skillet or large pot with lid

1 cutting board

1 large spoon or wooden tip spatula, used in stir fry's

1 knife

1 small hand grater

1 set measuring spoons

2 measuring cups

1 large bowl for Brussels sprouts

1 medium bowl for mushroom

small bowls for chops vegetables

Method:

1. Soak, clean, and rinse all vegetables thoroughly.

2. Turn range on medium heat. Allow pan or pot to heat up in 2 minutes, place oil into pan and allow it to heat up for minute or so.

3. Add in chop onion and allow to simmer for another 1 minute. Add in shredded garlic and cook for 30 seconds while, stirring occasionally.

4. Turn heat down one notch. Stir in coconut milk, thyme, basil, black pepper, turmeric, tomato, complete seasoning, arrowroot/cornstarch, lemon. coconut aminos/Tamari sauce.

Brussels sprouts sauteing in cream sauce

5. Place Brussels sprouts halves face down on flat side of vegetables in pan to simmer into liquid mixture, cover with lid; for 3 minutes.

6. Turn heat down one notch. Gently stir in sliced mushrooms. You want to flip the Brussels sprouts/mushroom mixture more than stir them because of the leaves that may come off in the process. Simmer while flipping vegetables occasionally for 2 minutes. Mix in scallions, red, and green bell peppers. Turn heat off right after and remove from that specific burner.

Photo: Ta'llah Saadiq Nehru

7. Cover the pan/pot with lid half way to have a balanced amount of remaining heat, that will slightly cook, the remaining vegetables to a point that it is not soggy, but, still has a crunch to it. As a reminder, food still cooks when the heat if off and it is either on  or off the initial burner being used.

Photo: Ta'llah Saadiq Nehru

 Note: I highly suggest the use of the aminos instead of the Tamari sauce. Coconut aminos has the least amount of sodium in these types of sauces that are known to be high in sodium. The dash of salt is still there if you feel if it is needed to add into the meal. Or instead of the salt you can add in 1 tsp more of aminos/Tamari sauce instead. Do not over do it. This meal is even more flavorful once vegetables have marinated into sauce mixture of time that's why it is suggested to allow the final product of this dish, to sit in the pan/pot for at least 5 minutes after the scallions and bell peppers have been added in.  Store remainder of vegetable mixture in tight a lid storage container; good for up to 3 days.

Photo: Ta'llah Saadiq Nehru

 Suggestion:

My recipes are extremely versatile. You can add in chicken breast (grilled is suggested also), beef, or shrimp, into this; by just seasoning the one you have chosen with a slight mixture of salt or a seasoning that is light enough and is low sodium. The goal is not to change the taste of this food too much, but, to give it its own flavoring through the choice of suggestion used. The choice of meat or poultry should be cook FIRST into the onion and garlic mixture stated above. If you choose shrimp, it can go in within the last 7 minutes depending on the size chosen. Tip: Jumbo shrimp take about 7 to 8 minutes, large shrimp take about 5 to 7 minutes, and medium size are done in about 3 to 4 minutes. Then add in the rest of the ingredients after as mentioned above.This dish can be served with brown Basmati rice, Jasmine rice, quinoa, Teff (Ethiopian grain), fettuccine, or your favorite pasta, and also, as a side dish.

Serves 5

Cheers to optimum health. Be inspired and stay creative.

Photography & Editing by Ta'llah Saadiq Nehru

Tropical Sensation Smoothie

Photo: Ta'llah Saadiq Nehru

Ingredients:

​3 cups coconut water or alkaline water, (used coconut)

3/4 cup fresh wheat grass or 1/2 cup, juiced

3/4 cup blueberries

3/4 pineapple, chop medium

3/4 cup strawberries
1/8 cup fresh squeeze lemon

1 inch fresh ginger root

1 medium ripe mango, skin, peel, chop

1 tbsp Astragalus* root or hemp protein powder, almond, or flax seed meal

1 tbsp organic ground turmeric

2 tbsp organic unrefined coconut oil
1/2 tbsp agave nectar, maple syrup, or Coconut Secret raw coconut nectar *

1 handful of ice (optional)

Organic superfoods, and alkaline plant-based cooking is my specialty. That I been doing for over 5 years now. As always, with ALL of my recipes, be organic as much as possible because I know the "struggle," is real, but, preferably just be organic if you can; as I am.    There will be more to come in the near future from me; that I will be writing on food and spirituality. I have been a writer for over a year in the past for a online magazine that went global; which I left, to pursue my ventures. Great thing is I have also received some offers for books prior to me leaving that platform. My 16 year old Sun, Ta'llah, is my photographer and we are a family based team in this. Stay tuned, for what I have to release and unleash unto this planet by getting to know my work, what is to come, and what I am truly about as a melanin enriched, Organic Being.

I cook with superfoods and with a 9.5 pH Kangen water (alkaline water) from our Kangen water machine by Enagic; which I am a distributor of also. My goal is to re-educate you into better and over all wellness of your entire Being.

I will be blogging many of my recipes that have already been in that magazine for you all to have as a thank you to all who have supported me in this venture as a "jump off," for my cookbook that I have been working on diligently; stay tuned. Just about every Monday I do a meatless Monday on my Facebook page, "Each One Teach One," to help others out in their plant based venture which is a lifestyle not a diet. My goat is to show you as a guide that you can and should incorporate more plants into your daily intake to aid in your overall health. I am not here to convert anyone, for the choice is your in the end with anything you do in your life as your,"choice of free will;"bestowed unto by the Creator.

I have come to learn that many of your local family grocers do carry organic foods from local farmers. The fact is many of these farmers cannot afford to be certified with the larger companies such as The GMO Project; it is expensive. However, now there is a label, "Certified Naturally Grown (CNG) a non profit organization," that helps to small business farmers that I encourage you to get the word out to these local farmers, and local grocers to help in this food movement of eating real foods that are now labeled as "organic," and not GMO.

Here's a tip when purchasing organic foods. Make sure to read your labels. Turn that package or product around and look for a third party certifier. Please do not purchase products that only says USDA. The USDA is known to be in the pockets of companies who use GMO in their foods and plant production. Tehre are several companies out here that are third party certifiers that I do speak about and have given a list of on my Facebook page and also on my blog.

Note: Make sure to read up on the Astragalus on my blog, before you consume it. Also, speak to a health provider to see if it is right for you and that you do not have any allergies to this plant; more reasons why I gave you options as alternatives. Within this recipe the sweetener is optional; however, I did use it and my choice was the agave nectar this time around. Coconut nectar is great for diabetics it has low glycemic levels. It is one of the most healthiest organic sweetener out here that is fill with nutrition from that might coconut; which has over 300 uses (coconuts). Get to know about and use the mighty coconut and you will see what I am saying.

Photo: Ta'llah Saadiq Nehru

Photo: Ta'llah Saadiq Nehru

Photo: Ta'llah Saadiq Nehru

Supplies:

Large high speed blender (7 cups or more)

Large cutting board

Large mug w/lid

1 rubber tip spatula

Photo: Ta'llah Saadiq Nehru

Method:

1. Cut pineapple into medium sizes on cutting board; skin and core. There are also the options of the store bought cored cylinder sliced pineapple, the ring version without core, or the chunks already peeled and cored; just make sure it is organic, as with all ingredients used.

2. In high speed blender, add in all fruits and other ingredients: pineapple, blueberries, strawberries, mango, coconut water or alkaline water, choice of powder (optional), turmeric, ginger root, coconut oil, wheat grass, sweetener (optional), ice (optional).

3. Blend on high until smooth. Scrap out any excess liquid with rubber tip spatula. Be careful not to cut it on the blades of the blender.

4. Store in to large mug with lid in refrigerator. Good up to 3 days.

5. Stir well, before reserving chilled.

Cheers to optimum health. Be inspired and stay creative!

Photography & Editing: Ta'llah Saadiq Nehru