By admin | November 25, 2010

Asata Reid

Life Chef | Writer | Culinary Educator

Hi, I’m Chef Asata and you’re probably wondering, “What’s a Life Chef?”

The short answer is that I teach healthy cooking classes, but inside of each class is so much more than a few chef tricks and a tasty morsel.

Medical experts say obesity is an epidemic in America. As a “gateway illness,” obesity is costing this nation billions of dollars annually in the treatment of sometimes-preventable diseases like hypertension, diabetes and many others.

Most people know the basics of healthy eating: less fat, sugar and salt, more whole grains, lean protein and vegetables, etc. What’s missing is the implementation of healthy planning, shopping and cooking into the everyday lifestyle.

Life Chef works to fill that information gap with cooking classes that will enlighten and empower the entire community!

Let me show you how delicious, nutritious and FUN healthy cooking and eating can be.

Is Sea Salt Healthier?

By admin | April 29, 2011

I am asked this question all the time, and the smart folks at Fooducate just posted an article about it.  Bottom line, NaCl, Sodium Chloride, salt … that’s what you’re body recognizes.  Different salts may impart different flavors or trace minerals, but the SODIUM part, 40% of the compound, is what’s detrimental and that’s the same in all natural salts.  I love those folks at Fooducate!

Apples with Pomegranate

By admin | February 20, 2011

2 granny smith apples, thinly sliced

seeds from 1 pomegranate

juice from 1 lemon

2 tbsp fresh parsley, chopped

1 tsp agave nectar


Combine and eat!

Pearl Couscous with Thyme Scented Mushrooms

By admin | February 20, 2011

1 pint button mushrooms, halved

2 tsp fresh thyme

splash balsamic or redwine vinegar

salt and black pepper

1 cup pearl couscous

2 carrots, small dice

1 small onion, diced

2 cloves garlic

2 cups stock or broth

Heat oil in a skillet over medium high heat.  Add mushrooms and cook for 4 minutes without stirring to get a sear on one side.  Stir, season with salt and pepper and add the fresh thyme.  Add the vinegar and cook until mushrooms are tender then remove from heat.

Meanwhile heat 2 Tbsp of oil in a pot, sautee onions, garlic and carrots until the onions start to become translucent. Stir in the couscous and keep stirring until it gets a bit toasty then add the stock or broth.  Cover with a lid, bring to a simmer and cook for about 6 minutes.  Remove from heat and let sit for 5 minutes.

Fluff the couscous with a fork and stir in the mushrooms. Serve immediately.

Cucumber Fennel Salad with Flamenco Chick Peas

By admin | February 20, 2011

Spicy chick peas over a cool and refreshing vegetable salad makes for a lovely side dish or even a light entree.

2 cucumbers, peeled and seeded, thinly sliced into half-moons

1 fennel bulb, thinly sliced

1 red bell pepper, thinly sliced

zest and juice from 2 lemons

1 bunch flat leaf parsley, minced

salt and pepper

1 can chick peas, rinsed and drained, pat dry with paper towels

1 Tbsp Life Chef Flamenco spice blend or combination of cayenne, smoked paprika, turmeric and garlic

Combine the first six ingredients in a bowl and allow to marinate for a few minutes.

Meanwhile, heat 1 Tbsp of oil in a skillet over medium heat.  Make sure the chickpeas are pat dry, then add them to the pan and allow them to crisp up a bit, stirring occasionally.  Add the Flamenco spice (or other spice blend) and continue cooking and stirring until fragrant.

Pour the toasted beans on top of the salad and serve.

Carnelian Roasted Cauliflower

By admin | February 20, 2011

Easy, delicious and tasty. What more could you want from a weekday side dish?

1 head of cauliflower, cut into flourettes

1 Tbsp olive oil

1 Tbsp (or more to taste) Life Chef Carnelian Spice blend or curry powder

Preheat oven to 400 degrees.

Place cauliflower pieces in a baking dish.  Drizzle with olive oil and sprinkle with spice and salt.  Toss well to coat and roast in a 400 degree oven for 20 minutes, stirring halfway through.

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