I envision this post finds you and yours well.
This post is dedicated to our daughters and our grandchildren.
Our eldest daughter grew up eating Jollof, Kele Wele, Egusi and other African dishes out of our kitchen so she rang me the other day to get recipes.
First I'd like to acknowledge my extended Ghanaian family: Araba Ansah (Fante) & Agnes (Ashanti).
These two Ghanaian-born women (one who is of Fante culture and one who is of Asante culture) took me into their kitchens and shared with me how they prepared several Akan dishes.
At the time, our family was on a primarily plant-based menu eating fish on occasion, so I created veggie and fish versions of the dishes. These recipes are remixed versions of what I was taught.
Akua's Kele Wele (Spicy Plantains) Remix*
*Plantains will need to marinate overnight so plan accordingly.
Makes about 4 servings
4 ripe sweet plantains (1 for each person) (see the photo)
1 - 2 " piece of ginger root juice or 2 tsp of ground ginger
1 tsp of cayenne or preferred pepper
1 tsp pink Himalayan Salt
1 c. coconut milk
3/4 c. peanut oil (without trans fat)
pink Himalayan Salt
Equipment: bowl for plantains to marinate, skillet
Cut off about 1/2 inch off either end of the plantain.
Then cut the plantain in 1/2 horizontally. (see photos)
Vertically slice the peel from the top to the middle, then remove the peel.
3. DIAGONALLY SLICE
The plantains in 1/2" diagonal slices (or your choice of shape).
Blend: ginger, cayenne pepper, salt and coconut milk
Place plantains in a deep bowl large enough to allow plantains to be completely covered.
Pour marinade mixture over plantains.
Cover the plantains and place in refrigerator overnight.
5. WARM OIL
Warm peanut oil on medium heat in a skillet.
Sprinkle a few drops of water into oil and once it cracks the
temperature of the oil is ready to fry the plantain.
5. SLOWLY COOK + SALT
Slowly fry the plantains, turning over often until evenly golden brown.
Salt both sides of the plantains to taste.
Place fried plantains on paper towel or absorbent cotton cloth to blot excess oil.
"IN"JOY & SHARE!
Akua's Veggie Jollof Remix
Makes about 10 cups of Jollof
Preparation & Cooking Time: 3 to 4 hours
1/2 c. palm oil
1/2 c. coconut oil
5 large garlic cloves
4 large onions (sweet onion, red onion, white onion, spanish onion)
1/2 or 1 TBSP cayenne pepper
4 1/2" ginger root with peel on
12 regular size roma/plum tomatoes
12 oz. tomato paste
5 c. basmati or your preferred rice
32 oz. broth (your preferred: veggie, chicken, beef)
1 1/2 TBSP pink Himalayan Salt
Equipment: Dutch oven, paring knife, Chef's knife, cutting board,
food processor or blender, oven, deep pan or pans, measuring cup
PREPARE BASIC GRAVY
Dice onions, slice jalapeno, cut scallions (white + green)
On low to medium temperature melt palm and coconut oil in Dutch oven.
PLACE IN PROCESSOR OR BLENDER
Place onions, jalapeno, garlic, scallions and blend too mush.
You may need to do in three batches to fit them all in.
Transfer blended/processed veggies into the Dutch oven with the oil.
1/2 TBSP (for mild heat) cayenne pepper (1 TBSP for medium heat) to the basic gravy in the Dutch oven.
Process the ginger root to a pulp, then process tomatoes to a pulp
or blend tomatoes and tomatoes to a pulp.
ginger and tomato pulp to the basic gravy in Dutch oven.
12 oz of tomato paste to basic gravy in Dutch oven.
on medium heat consistently stirring until moisture evaporates (45 to 60 minutes).
Preheat oven to 350 degrees. It will take about 8 minutes.
5 cups of rice to one large deep pan or 2 1/2 c. of rice to two smaller deep pans.
32 oz of broth to 5 c. of rice in the pan or
16 oz. of broth to 2 1/2 c. of rice in the two pans.
3 TBSP to 5 c. rice or 1 1/2 TBSP of pink Himalayan Salt to 2 1/2 c. of rice.
All of the basic gravy to the 5 c. of rice or 1 quart plus 8 oz
of the basic gravy to each of the 2 1/2 c. rice pans.
the rice, broth and basic gravy thoroughly until every grain of rice is saturated with the gravy.
the plan snuggly with aluminum foil.
Place the pan or pans into the oven checking on rice at 30, 45, 60 minutes and finally another 15 minutes.
EAT, SHARE & BE HAPPY
Over the New Moon/Chinese New Year weekend I had some of my superhero friends over for dinner. Mastermind vegan Chef Tsadakeeyah of Majani Catering and his partner Naysa not only brought soulful black-eye pea fritters and hummus but a vat of gorgeous purple hibiscus tea. Yummm...
So as I write this, I'm sipping on a glass of purple hibiscus like wine this morning. I haven't had a cup of sorrel in a while and am reminded of the laundry list of über-beauty and health benefits (gorgeous skin, hair growth, weight release, boosted energy) of this powerful plant used in various ways: tea, paste, dried herb, blossoms in salads. Check it.
Great Source of Potassium + Great For The Heart
Potassium is an essential mineral as a vasodilator.
A Diuretic + Beneficial For The Kidneys
a bit of a kidney flush as your urine takes toxins, fats, salts, water with it.
Soothes Dry Itchy Skin
Perfect during the cold winter months.
Vitamin C-Rich Immune System & Collagen-Building
Vitamin C is a vital molecule for skin health.
High Iron i.e. Energy + Hair Grower
If you suffer from anemia, iron's been known to resuscitate the oxygen in your blood as well as boost your energy and hair growth.
High Antioxidant + Anti-Cancer Properties
Skin protecting and regenerating while known to kick the butt of those cancerous mutant cells.
Rich in The Beauty Vitamin: A
A godsend for keeping the eyes healthy and the skin beautiful.
Calcium-Rich and Bone-Fortifying
Strong bones, teeth and joint health anyone?
Weight-Release Inspiring & Fiberous
If you know me, I always speak of keeping that colon clean for beautiful skin. This fiber-rich flower will keep it movin'.
DON'T OVER-DO-IT WARNING: Consume in moderation, sorrel/hibiscus contains the toxin, oxalic acid. I would use in conjunction with a cleanse every now and then.
How To Prepare Jamaican Sorrel Tea
There's so much to learn and so many recipes to be had. Enjoy researching yourself. Here are a few links to get started with:
Thanks for reading. Here's to our über-beauty and health!
♡ ☆ ♀
Day 5 of 1/12 Moons
In America, from California to Chicago, the temperatures have dropped and while I'm most definitely cold weather averse, the upside of this climate condition is being warmed from the inside out with delicious soul-warming soups. There's something about drinking soup that feels like mama's hug, so I'm pretty excited to fully indulge in a soup odyssey throughout this winter season. This simple recipe that I free-styled is an original. I put it together and just hoped it would be yummy. Well, mission accomplished.
If you're reading this note in real-time and participating in our 2016 Winter Solstice Observance community on Facebook, this is a part of our soup and salad cleanse/detox menu.
It's body and soul medicinal.
It's soooooo flavorful.
Make it and let me know how it turns out for you.
Akua's Vegan Kale Mushroom Cream Soup
Makes about 4 one cup servings
2 TBSP coconut oil
1 1/2 c. Baby Bella or Portobello mushrooms, sliced
4-5 garlic cloves, minced
8 scallion stalks, chopped
3 - 4 handfuls of chopped kale
2 1/2 c. Spring water
2 1/2 c. Coconut milk
2 tsp sea or pink Himalayan salt (or to taste)
1 tsp of Ethiopian berbere pepper or red cayenne pepper
1 TBSP white miso
Equipment: Dutch oven or deep pot
In a Dutch oven or deep pot MELT coconut oil on medium heat.
ADD all the veggies and saute for about 5 minutes at med. heat.
ADD spring water and coconut milk to veggies slowly. Stir.
TURN UP heat and bring to a simmer.
ADD salt, pepper and miso.
TURN heat down to low and allow it to develop for about 20 to 25 minutes.
"IN"JOY & SHARE!
♡ ☆ ♀
Day 16 of 12/13 Moons
Four recipes. Two days.
Looks like the New Moon has stimulated my appetite.
The first time I enjoyed this snack was at my good friend, Chef Keidi's Kitchen Lab in Los Angeles and it was soooo good, I'm STILL thinking about them. I can't believe it's taken five years to finally make this recipe. Now that I've made my own (with the help of my lil' eleven-year old friend Dzenkesh), I can see that this will be a staple in my home because sometimes I have a taste for Starbursts or Twizzlers.
This natural candy tastes sooo much better than the toxicly sweetened corporate candies and is HIGHLY NUTRITIVE providing benefits for men who experience erectile dysfunction. Watermelon is a good source of vitamin C, beta-carotene, lycopene, amino acid (citrulline), vitamins B1 and B6, pantothenic acid, biotin, magnesium, potassium and dietary fiber.
Historically African Americans were ridiculed in media and propaganda for being a watermelon-eating people, but screw the stereotypes because watermelon, especially eaten naturally, is excellent for the kidneys. It's known also to be "Nature's Viagra™" due to the citrulline which relaxes and dilates blood vessels like the pharmaceutical. So EAT YOUR WATERMELON! Make sure it's seeded because when you eat seeded food, you will have a vital seed within.
Watermelon Candy Recipe by Chef Keidi
Adapted from the book "Living Superfood Recipes"
To order: LivingSuperFood.com
1 tsp. citric acid or juice of 1 lemon
1 c. water
Equipment: dehydrator, wax paper, very large sharp knife, paring knife
a shallow and large dish to soak the watermelon slices by
combining the citric acid or lemon to water.
watermelon into manageable sections with a sharp large knife, then cut into whatever
shape you desire leaving the thickness of the slice about 1/2 inch. If it's thicker than this it will take a super long time to dehydrate, it it's thinner it will be a very fragile chip. Leave the seeds intact as they contain critical nutrients.
from your watermelon with a paring knife and set aside to juice if you desire.
the watermelon slices on the dehydrating screens and
place in the dehydrator for about twelve (12) hours at 135 degrees.
the watermelon slices about six (6) hours into the dehydration process.
EAT, SHARE & BE MERRY
Thanks Chef Keidi! This is sooooo good.
WATERMELON RIND JUICE
1 part watermelon rinds
2 parts sweet, variety of apple
a sweet variety of apple.
the rinds from the watermelon and the apples.
♡ ☆ ♀
Day 4 of 11/13 Moons
If you're a juicer of fruits and veggies you'll know the feeling I'm talking about. I always feel wasteful when I juice up a bundle of produce and throw away the plant fibers and other "refuse." So this week I did something different. I juiced then I used the refuse to make soup! And it was sooo good. Juice once. Drink twice. Recipe below. Check it.
1 fuji apple
1 golden beet with about 4 in. of stem
2 in. chunk of fresh ginger root
2 pieces of fresh turmeric root
Equipment: Juicer, Sharp Knife, Cutting Board
the produce thoroughly, keeping in mind that
you'll be consuming the peels and every part of the fruit/vegetable.
in sections small enough to fit into the juicer.
your SuperWomanGoddess Shot™ with a heart of gratitude.
Take a deep breath, relax your shoulders and receive the nutrition and healing
within the spirit of this food.
SET ASIDE PLANT FIBERS/REFUSE
and refrigerate if you will not make your soup right away.
Now, let's make our soup!
6 to 8 servings
Refuse/Plant fibers from SuperWomanGoddess Juice
2 TBSP Organic Coconut Oil
1 Large onion (I used a sweet onion), chopped
1 Large shallot, chopped
2 green onions, chopped
2 sweet potatoes or yams, chopped
4 c. of water (spring, filtered)
2 c. of "milk" (coconut or unsweetened almond, etc)
6 tsp. Braggs Amino Acids or Dehydrated Veggie Stock Mix or Coconut Aminos
4 to 8 sprigs of fresh or dried thyme or rosemary
Pink Himalayan Salt to taste (I used about 1 1/2 TBSP.)
Cayenne and/or black pepper to taste (I used about 1 tsp.)
finely chopped pecans for garnish
Equipment: Heavy-bottomed soup pot
the coconut oil in your soup pot.
the onions then SAUTE until tender but not brown.
About 5 - 7 minutes.
the sweet potato or yams and SAUTE until sweet potato or yams begin to soften.
ADD the water, milk and aminos or veggie stock powder. Cover, simmer for 30 minutes until veggies are tender.
sprigs and discard. You make leave the soup chunky as is or PUREE the soup in your blender or food processor if you prefer a smoother consistency.
the soup to the pot and add your seasoning to taste and heat gently; do not boil.
chopped pecans and a bit of black pepper on top of each serving .
your SuperWomanGoddess Soup™ with a heart of gratitude.
Take a deep breath, relax your shoulders and receive the nutrition and healing
within the spirit of this food.
♡ ☆ ♀
Day 3 of 11/13 Moons
. . . ever see "The Matrix?"
If you're in MY tribe and orbit I'm sure you have: Neo, Morpheus, Trinity, The Oracle, Agent Smith. When I first saw the film I found it fascinating that The Oracle, "THE prophet who helps free the humans with her foresight and wisdom" was located deep in "the hood." The Black Divine Feminine leading people back to themselves, their source of power is nothing new, but is in Maat (order). It's like going home to Mama to restore yourself.
The caterpillar was never the destiny of the butterfly.
All things come from God (good), all things are destined to return to God (good), and there are many paths to God (good). In the METAMOORPHOSE community, we utilize the healing beauty arts as a gateway for those who seek personal transformation. The caterpillar was never the destiny of the butterfly. As human being is not our destiny, but the Hero within us. We are the restoration of the Beloved Community.
HEALING WISDOM OF AFRICA
What I learned from Malidoma Some in his book "The Healing Wisdom of Africa," is that people in the West suffer because they don't have four things: 1) who they are 2) why they are here 3) a community to affirm those gifts and 4) a community with with to share those gifts. If every human being had those four things in place, as well as nourishment from high vibe food, we would experience a whole different kind of reality. I know because it's been done before and it exists even today.
On the last New Moon I received an oracle to "GIVE," and so I am going to obey Spirit and have begun to follow that direction by opening up my private beauty bungalow and wellness temple to the community with regular hours. I've been looking at properties to purchase with land but I felt let's just get started where we are and just build from there. After years of serving our community through various programs and courses, we now have a physical location where METAMOORPHOSE community and invited guests are welcome to restore, heal and amp up with our next level practitioners, artists and mystics. Sip tea and take beauty shots while shopping to restock your beauty and medicine bag. Yesterday was the first day open to the community. Most of you reading ARE outside of Chicago, so we'll be hosting LIVE streaming courses and events so don't feel left out.
CONNECT WITH US
To check the hours, the activities and receive notification FOLLOW our Facebook page and stop by: CLICK TO GET UPDATES
Not on Facebook? Neither is my mom and a whole bunch of my elder aunties so just text 312.566.7506 or email: email@example.com for updates.
The caterpillar was never the destiny of the butterfly. As human being is not our destiny, but the Hero within us. We are the restoration of the Beloved Community. Come home to the hood and get restored Beautiful. We are waiting for you.
♡ ☆ ♀
Day 20 of 10/13 Moons
If happy girls are the prettiest girls (Audrey Hepburn) and taking care of myself is the ultimate cosmetic (Akua Auset) then achieving a state of peace and wellness must be my foremost beauty regimen.
It's nothing new that people suffer silently with depression, anxiety and panic, addictions, anger, schizophrenia, all sort and form of mental illness. Since peace is our natural state that must become the standard for living if we are ever to be happy and well. When you violate the laws of nature and the laws of our biology things go awry. As a beauty naturopath I have studied, researched and personally found it to be true that often emotional, mental imbalances can occur when we are malnourished. Malnourished in America? Yes. But I am a thick girl. Yes and still you can be malnourished.
People can eat, eat and eat while at the same time remaining malnourished. If the food you're consuming has no nutritional value, then the substances you're eating just becomes a form of your entertainment, not your sustenance, vitality or longevity. If we desire quality of life, we must eat life to live. Food with living enzymes, elemental and mineral value.
I've eaten nutritional yeast for years and it began with my desire to get a vegan source of the B-complex which is a necessary component of our mental health and wellness. Every part of the coconut is basically God's gift to hueman being. A tablespoon of the once vilified coconut oil daily has been known to reverse symptoms associated with Alzheimer's disease. Eating anti-depressing leafy greens daily provides complex carbs, fats, proteins, and minerals and I know for myself if I've got a yummy dressing in the wings, my desire to eat a salad goes way up! Here's such a recipe.
PP (Pretty + Peaceful) Dressing i.e. Mental Health Dressing
1/2 c. bragg's nutritional yeast
1/4 c. raw coconut oil
1/2 c. tamari, liquid aminos or *coconut liquid aminos (it will be less salty and a bit sweet)
1/2 c. organic apple cider vinegar
2 to 3 cloves of garlic (2 if large, 3 if small/medium)
1 1/4 c. cold-pressed sunflower or extra virgin olive oil (try both to see which taste you prefer)
cayenne pepper to taste
* 1/4 tsp. pink himalayan or sea salt
PUT everything in the blender except the oil.
BLEND and slowly add the oil.
STORE in refrigerator.
DOSAGE: 1 - 2 TBSP. daily on a big green salad.
SHARE + TWEET "I'm having mental health dressing for dinner tonight!" far and wide for the mental health, peace and progress of ourselves, family, friends, community and world.
♡ ☆ ♀
Day 4 of 10/13 Moons
Waxing Crescent Moon
We come into the world eating and drinking from the body of our own mother.
Sweet. Buttery. Salty.
It's very difficult on a fundamental level to believe that something
as natural as eating could lead us straight to the grave.
How we eat can determine how we live and how long we live.
We can't afford to get this wrong.
What? How? When?
It's not so much that the consumption of food that is dangerous but
what we eat, how it's prepared, when we eat it and if we assimilate
the nutrition and release the waste by-products.
Before developing The Organic Beauty Detox, I complained "Why aren't
we taught the 101 course on nutrition and how to take care of our bodies in school?"
Eating has never been as complicated as it is today with the corporate interests.
Once upon a time we ate fresh food from our farms and local grocers.
Today if you live with a food allergy, diabetes, eating disorder
and happen to be living in an average American city it could feel the
way I'd imagine a thirsty alcoholic surrounded by liquor stores feels
when he/she just wants a glass of fresh spring water.
Gone Too Soon.
Yesterday I attended the life celebration of a childhood friend
who passed away from diabetes, leg amputated and all.
I always feel a profound injustice for deaths that occur from preventable circumstances.
What drives someone to continue to eat in a way that is threatening their very life?
My masseuse shared with me that when he's missing his mother,
he craves McDonald's cheeseburgers because it brings a sort of comfort.
As someone who personally deals with food allergy activated illness from
time-to-time, I know all too well the deeply emotional pull to
certain foods regardless of the toll those foods may take my our health.
Months ago after being in bed ill for a week, a clear voice spoke to me saying:
"If you want to be immortal you can't eat like the mortals."
There's a lot for each of us to consider to achieve this end:
Lack of knowledge.
Lack of cash.
So what is the solution?
Like preparing to go to war, it's going to take:
1. a tactical approach
2. daily preparation
3. a support team
4. mental + emotional strengthening
I know personally, that you're not ready until you're ready.
If you are ready to really go in on this, which of the four steps will you commit to this week?
Me? #3. I'm going to call my friends Gabrielle Darvassy + Ron Brigel of B'Gab's Goodies
to get my vegan/soy-free/gluten-free/peanut-free back-up goodies in position!
♡ ☆ ♀
Day 28 of 9/13 Moons
It's a good reminder for me and us all to NEVER eat when you feel stressed, upset or otherwise peaceful.
When you are stressed your nervous system is in "fight or flight" mode, ready to handle a crisis or physical exertion. What this means is that all of the maintenance functions of your parasympathetic nervous system: like digestion of food has been paused. So if you eat while stressed the food will not be properly digested but sit, putrefy, and ferment in your digestive tract. Not sexy, in the truest sense of the word. Undigested food can lead to a host of beauty and health issues like including problem skin, indigestion, mental imbalances.
Prior to diving into your food:
Today be an example and REMIND your family and friends to EAT IN PEACE today and see how your eating experience transforms your life.
♡ ☆ ♀
Day 22 of 9/13 Moons
photo credit: Akua Auset
What's that saying that somethin' was sooooo goood it made you wanna smack your mama?
Ok, NOT that - NEVER gonna happen but I sure did call my mother on the heels of a dinner experience last night that was on the level of ecstasy that made me blush. Lola Yum Yum was most definitely in the building. Who's Lola Yum Yum? She's my alter ego who's pleasure for eating surpasses the most sensual of acts - wink wink. ;o)
fresh collard greens from my mother's garden
sliced san marzano tomatoes
two boiled eggs, sliced
I told mom that if I'd made some johnnie cakes to go with this odyssey of yum, the level of ecstasy may have taken me out of this world. For real, straight to a delicious Heaven.
Welps, I ate my dinner so fast that I didn't think to photograph it . . . but here's the recipe:
THE GODDESS'S COLLARD GREENS
Makes about 3 cups of greens
1 bunch of collard greens (10-12 leaves), rolled and cut into thin strips
1 large sweet vidalia onion, diced
1 TBSP coconut oil
2 tsp light white miso, non-gmo, organic
1 1/2 c. spring water
1 tsp black pepper or cayenne (better on digestion)
1 tsp. pink himalayan salt
4 cloves of garlic (not too big), minced
2 TBSP nutritional yeast (not brewer's)
Cut your greens, onions and garlic
Combine spring water, miso and garlic
Boil eggs prior to making this dish so they are ready
Slice or dice your tomatoes
1. SAUTE onions in coconut oil in a stainless steel dutch oven
(i.e. big pot) for about 3 minutes at a medium heat.
2. ADD greens to sauteed onions then lower heat a little and continue to stir for 1 minute.
3. ADD water, miso, garlic mixture to greens and continue to stir until miso has fully dissolved.
4. LOWER heat to low then sprinkle greens with pepper and salt.
5. COVER pot and allow greens to simmer until tender. Keep checking and stirring.
It's important to keep heat low so as not to burn the greens. Maybe 10 - 15 minutes.
6. Taste and season with salt or pepper to your taste.
7. TURN off the heat when you feel the greens are done.
8. ADD the nutritional yeast and stir. Allow to sit for about 5 minutes.
9. SERVE greens in a bowl with a side plate of tomatoes and boiled eggs.
10. EAT with your eyes closed and a heart of gratitude.
Please, TWEET me or TAG me and let me know if you're going to try the recipe as
well as how your meal turns out. (pics would be even more awesome to see)
♡ ☆ ♀
Day 19 of 9/13 Moons