Black Garlic

Black garlic is mild yet complex, with a chewy texture and delicious taste.  The month long fermentation process to create black garlic makes it become a super food.  It is thought to help lower cholesterol and decrease the risk of cancer.  Garlic contains antimicrobial, antibiotic and antifungal agents; black garlic offers added protection against infections. Black garlic has twice the antioxidant properties of conventional garlic which protects cells from disease and slows down the aging process.  It offers protection from free radical damage.  

INSTRUCTIONS

• You may use a rice warmer or electric slow cooker.
• You must use the "WARM" setting through this process (not cook).
• Set  whole garlic bulbs in the cooking device.  Set and continuously leave on WARM for 3-4 weeks until garlic has turned black and soft.
• The warming temperature should never get above 150F.

Breakfast Metabolism Boost Smoothie

Mix ingredients in a blender until smooth.

• 6 ounces vanilla nonfat Greek yogurt
• 8 almonds
• 1/4 cup broccoli florets, stems cut off
• 1 cup frozen strawberries
• 1/4 cup cannellini or garbanzo beans
• 3/4 cup iced green tea
• 1 teaspoon flaxseed
• 1/4 teaspoon cinnamon

Submitted by Chicago Fit For Life

Lentil Walnut Apple Loaf

Ingredients:1 cup uncooked green lentils
1 cup walnuts, finely chopped and toasted
3 tbsp ground flax + 1/2 cup water
3 garlic cloves, minced
1.5 cups diced sweet onion
1 cup diced celery
1 cup grated carrot
1/3 cup peeled and grated sweet apple (use a firm variety)
1/3 cup raisins
1/2 cup oat flour
3/4 cup breadcrumbs
2 tsp fresh thyme (or 3/4 tsp dried thyme)
salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare)
red pepper flakes, to taste 

Balsamic Apple Glaze:1/4 cup ketchup
1 tbsp pure maple syrup
2 tbsp apple butter (or unsweetened applesauce in a pinch)
2 tbsp balsamic vinegar 

1. Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly (see pictures in post). Mash lentils slightly with a spoon when ready.

2. Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.

3. Whisk ground flax with water in a small bowl and set aside.

4. Heat a teaspoon of olive oil in a skillet over medium heat. Sautee the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Sautee for about 5 minutes more. Remove from heat.

5. In a large mixing bowl, mix all ingredients together. Adjust seasonings to taste.

6. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce.

7. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.

Submitted by Ja'MeeLah Jams

Rayann Red Lentil Soup

Ingredients
1 1/2 cup of water
1 tables of paprika and 1/2 tables of black pepper
1 tables of Jane's Kazy mix - seasonings Original mixed-up salt
2 clove of garlic cut up in little pieces
1/2 cup of cut onion
1/2 cup of parsnips cut in 1/2" cubes
2 Tabs of beef bouillon
1/2 of stem cut tomato
1 cup of red lentil
1/2 cup of sweet potato cut in 1/2" cubes
1/4 cup of spinach
1/4 cup of kale

Preparation

In a medium pot, add cold water, paprika, Jane's seasoning, black pepper and garlic.  Let it cook for 20 min.  Then add beef bouillon, onion and parsnips.  Let cook another 20 min. Clean red lentil beans in cold water 3 times, then add to the soup.  Also add the sweet potato; cook for 10 min.  Add the spinach and kale, cook for another 10 min >>> then ready to enjoy!  Make sure the vegetables and lentils are cooked until tender.

Submitted by Rayann F. Muhammad

A.M. Bean Soup

Cook 1 quart Navy beans until tender.  Add to beans:

• 1 medium diced bell pepper
• 1 medium diced onion
• 4 medium garlic cloves
• 2 celery stalks, diced
• 8 oz tomato sauce
• 6 oz tomato paste

Boil for about 30 minutes.  To your taste, add seasoning salt, black pepper, curry powder (for color), and 2 tbs. honey.  Pour into blender to crush the bean mixture.  Pour back into pan and cook another 30 minutes; this brings all of the flavors together.  While cooking, add water to thin to your desired liking.  ** I don't like the soup too thin or too thick; I like it in the middle.  

Submitted by Sister Azzizah Muhammad

Tender Lamb Shanks

Ingredients

• 4 lamb shanks
• 2 bulbs of garlic, peeled
• 2 onions, sliced and separated into rings
• 1 onion, chopped
• 3 bay leaf
• Onion Powder
• Garlic Powder
• Season Salt (or regular salt)
• 1 stalk celery, diced
• 1 bell pepper, sliced
• 1 bell pepper, chopped
• Freshly ground black pepper
• 1 tbs. flour
• 2 tbs. olive oil
• 1 tbs. ketchup

Instructions

In a dutch oven, add lamb, 1 or 2 onions, 6 cloves garlic, salt, garlic powder, onion powder, and bay leaves.  Bring to boil and cook for about 2 1/2 hours.  Meanwhile, in a separate pan, add olive oil, ketchup, flour, chopped onion, chopped bell pepper, and 4 cloves chopped garlic.  Mix and cook until tender. 

Remove dutch oven from fire and add sauteed vegetables mixture on top.  Place the dutch oven in preheated 350F oven and bake an additional hour.  Remove from oven, let rest 15 minutes, then serve.

Submitted by Jamal Muhammad

Homemade Yellow Cake

Ingredients

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter
• 1/4 cup non-hydrogenated vegetable shortening
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla or lemon zest

Directions
Add all dry ingredients together and add milk slowly.  Mix for 5 minutes on medium speed.  Mix eggs and additional milk then add to bowl.  Mix 5 minutes on medium speed.  Grease and flour two 9" layer cake pans.  Fill with batter and bake in preheated 375F oven for 30-35 minutes.  Remove from pans while slightly warm, let cakes cool then frost with icing of choice.

Submitted by Charles Muhammad

Saffron Rice & Gandules

  

Ingredients

1 1/2 cups uncooked rice

15 oz gandules, cooked and thoroughly drained 

1 tbsp butter or ghee

Small piece dried salted cod

3 cardamon pods

Saffron to taste

3 cups water

Preparation

Break off a small piece of very dry salt cod and place in a spice grinder or blender. Blend into a very fine powder, then add to rice cooker along with pepper, butter, saffron, water, uncooked rice and cardamon pods.  Cook until done.  Fluff, and add cooked gandules.  Garnish with parsley. Serve and enjoy!

Submitted by WDM II

Sauté Steelhead Salmon

Ingredients

• 2 large Steelhead Salmon Fillet cut into 6 pieces
• Sea salt
• Fresh ground white pepper
• Coconut oil

Preparation

Preheat pan over medium heat. Season both sides of the fillet with salt and pepper.  Add coconut oil to the pan, then cook fillet skin side down for 5 minutes.  Turn fish over with spatula and cook another 4 minutes until fish feels firm.

Moroccan Spiced Spaghetti Meat Sauce

Ingredients

• 2 large bell peppers
• 3 to 4 cloves garlic, chopped
• 1 large onion
• 5 large tomatoes, diced
• 1/8 cup olive oil
• 1/2 lb ground lamb
• 1/2 lb ground wagyu beef
• 8 oz tomato paste

Preparation

Sauté fresh garlic, onion and bell pepper until tender.  Add salt and pepper to taste.  Add 2-4 tablespoons of Ras El Hanout.  Brown ground meat then place in a sauce pan with diced tomatoes.  Add bell pepper mixture and tomato paste.  Cook on low heat until all veggies are done.

Serve over rice, enjoy.