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.
Saveur Magazine has taken ALL of the guesswork out of your elegant Mother’s Day brunch.
Saveur.com's Classic Spring Brunch
From Champagne cocktails, to egg cooking tips, to the ultimate Spring Brunch Playlist, Saveur gives you all the details you need for a great gathering or a brunch for two. Check out the link here.
In case you were trying to impress “Her” on this Mother’s Day, here’s a crepe tutorial from Cooking Light and a yummy Cheesecake Mousse Crepes with Mixed Berries from Tish Boyle’s Sweet Dreams blog.
Cheesecake Mousse Crepes with Mixed Berries from TishBoyle.blogspot.com
Planning on making Mom (or The Missus) breakfast in bed for Mother’s Day? Check out these great VEGAN breakfast/brunch ideas by Liz Miller from VegNews.com. Liz offers up tips to make mom’s day really special and delicious recipes like:
“…Irish Coffee topped with Whipped Cream and noshing on tasty Blueberry Scones—and that’s just the appetizer. … Crispy Potato Pancakes and spicy Tempeh Sausage, and … Tofu Scramble and buttery Chive Biscuits covered in saucy, rustic Cashew Gravy… Fluffy French Toast covered in sweet Strawberry-Rhubarb Syrup. … Gooey Cinnamon Buns or rich, Parisian-inspired Vegan Crepes, then stick to light, chilled Peanut Butter Frozen Yogurt—yes, on Mom’s special day even yogurt should be indulgent.”
Drooling yet? I know I am. For the full story and the links to these recipes and many others click here.
Spicy Eggplant with Zucchni and Fire Roasted Tomatoes (serves 4-6)
1 medium eggplant, large dice
1 onion, diced
3 cloves garlic, minced
1 Tbsp olive oil
1 large zucchini, cut into ½” wedges
½ tsp smoked paprika
½ tsp cayenne pepper (or to taste)
1 15 oz can fire roasted tomatoes
Add oil and garlic to a cold pan and heat over medium high heat until garlic is aromatic. Add the eggplant and onions and continue cooking until the eggplant is tender, about 5-7 minutes, stirring occasionally. Add the spices, zucchini and fire roasted tomatoes (with the juices), stir and reduce heat to medium. Simmer until the zucchini is tender, about 3-5 minutes, and serve with cooked brown rice or quinoa.
Corn & Edamame Succotash (serves 4-6)
1 onion, diced
3 cloves garlic, minced
Corn kernels cut from 5-6 ears of grilled, charred, smoked or roasted corn (1 1 lb bag frozen corn kernels)
1 1-lb bag of frozen, shelled edamame (soy beans)
1 red bell pepper, small diced
1/2 tsp cayenne pepper (or to taste)
Heat 1 tbsp of olive oil in a large skillet. Saute the onions and garlic until aromatic, about 3-4 minutes. Add corn, edamame and bell pepper. Season with spices and continue to cook until the peppers are crisp-tender (about 3-5 minutes). For added decadence top with crumbled queso fresco or other mild crumbly white cheese.
Vibrant Gingered Kale (serves 4-6)
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, minced
2” piece of ginger, peeled and grated
1/2 cup vegetable stock or water
Pinch crushed red pepper
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until aromatic. Raise heat to high, add the stock, ginger, crushed red pepper and kale and toss to combine. Cover and cook for 5 minutes.
