http://drlifespeaks.com Wellness Education & Empowerment by Dr. Maiysha Clairborne MD Sun, 26 Feb 2012 02:29:08 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 http://drlifespeaks.com/2012/02/24/foodie-friday-feature-kale-mushroom-leek-soup/ http://drlifespeaks.com/2012/02/24/foodie-friday-feature-kale-mushroom-leek-soup/#comments Fri, 24 Feb 2012 18:00:05 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1830 Thinking of doing a pre-spring cleanse?  This is the perfect soup to start with. The Kale is a great liver and blood cleanser, while the mushroom mix are great immune boosters. The Leek (onion family) is also good for lowering blood pressure and boosting immunity.  The best part is that this soup tastes delicious!  Enjoy! Ingredients 6 cups of Water 1 Tbsp Miso Paste 1 Leek chopped 2 cups of Chopped Mushroom (Shitake, Maitake, Baby Portabella) 1 bunch of Kale (chopped) 1 tsp of each of the following spices: Thyme, marjoram, basil, oregano, rosemary) either fresh or dried Braggs Liquid Aminos Directions: Combine the water, miso paste, chopped leek, and spices and bring to a boil.  Add the kale in, and lower the stovetop temp to Medium. When the kale is slightly cooked, add the mushrooms and let cook on low for 15 – 20 min.  Add Braggs Liquid Aminos to desired taste. Jumpstart Your Life Balance or Wellness Program with Dr. Maiysha from Anywhere in the World. Visit www.mbswellness.org or call 404-478-9868 to Get Started Now! Tweet This Post]]> http://drlifespeaks.com/2012/02/24/foodie-friday-feature-kale-mushroom-leek-soup/feed/ 0 http://drlifespeaks.com/2012/02/17/foodie-friday-cheeseburger-egg-white-omelet/ http://drlifespeaks.com/2012/02/17/foodie-friday-cheeseburger-egg-white-omelet/#comments Fri, 17 Feb 2012 18:00:07 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1801 Thanks to one of my wonderful Facebook friends Cherie Johnson for contributing such a unique and yummy breakfast recipe! Try it and leave your comments for me here and on Facebook by going to www.facebook.com/DrMaiysha.  Bon Apetit! Liquid egg whites (about 1/4 cup). Crumbled, already cooked, ground sirloin (about 4 oz/ quarter of a pound) seasoned with Bragg’s amino acids, sea salt and black pepper. Ground mustard (the spice, not the condiment) about 1/2 tsp. Sharp cheddar cheese, 3 tbsp. Ketchup to taste. Sliced hamburger dill pickles, 2-3 Prepare in omelet pan.  Wait until egg whites become firm.  Add half of crumbled meat and half of the ground mustard. Fold omelet in half.  Add a half-tsp of Bragg’s aminos, sorching the beef flavor to the already firm omelet.  Wait 1 minute. Flip omelet.  Add another half-tsp of Bragg’s.  Add remaining meat, mustard and cover with cheese.  Add ketchup to taste. Add pickles. Jumpstart Your Life Balance or Wellness Program with Dr. Maiysha from Anywhere in the World. Visit www.mbswellness.org or call 404-478-9868 to Get Started Now! Tweet This Post]]> http://drlifespeaks.com/2012/02/17/foodie-friday-cheeseburger-egg-white-omelet/feed/ 0 http://drlifespeaks.com/2012/02/10/friday-foodie/ http://drlifespeaks.com/2012/02/10/friday-foodie/#comments Fri, 10 Feb 2012 18:00:47 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1771 ©     1 Lb. Soft Tofu ©     2 Lbs. Extra Firm Tofu (Pressed & Drained) ©     2 Tbs. Sunflower Oil ©     ½ Lb. Organic Sweet Butter (Softened) ©     3 Tbs. Fresh Lemon Juice ©     1 Tsp. Lemon Juice ©     1 Tsp. Sea Salt ©     3 Tsp. Lemon Extract (Glycerine Based) ©     4 Tbs. Arrowroot ©     1 ¾ -2 Cups Organic Brown Rice Syrup ©     1 Tsp. Vanilla ©     5 Organic Eggs – (Add One At a Time & Blend) Procedure: In a food processor, blend the following ingredients well: extra firm tofu, soft tofu, sunflower oil, lemon juice, and sea salt.  Add brown rice syrup and blend well, again.  Transfer mixture to a large mixing bowl and add butter, arrowroot, vanilla, (1 Tsp) lemon juice, lemon extract and mix with a handheld mixer.  Lastly, add one egg at a time and blend with the hand mixer until you have mixed in all 5 eggs. Spray or lightly butter a 10-inch springform pan and bake at 375 degrees in a bath of warm water for approximately 1-1.5 hours (until golden on top).  Leave in oven to cool with the door open for about 20-30 minutes.  When completely cooled, top with a quality [...]]]> http://drlifespeaks.com/2012/02/10/friday-foodie/feed/ 0 http://drlifespeaks.com/2012/01/27/foodie-friday-feature-white-bean-chili/ http://drlifespeaks.com/2012/01/27/foodie-friday-feature-white-bean-chili/#comments Fri, 27 Jan 2012 18:00:55 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1692 Southwestern White Bean Soup 1 1/2 cups of Northern White Beans 3 Stalks of Celery 6 carrots 1/2 Onion chopped coarsely 3 Cloves Garlic 1 cup of white corn (off the cob, ~ 3 cobs) 6 Ripe Vine or Roma Tomatoes cut in quarters 1 Green Bell Pepper chopped coarsely 2 dried Ancho or Chipotle Chilis 1 tsp Ancho Chili powder 1/4 tsp of grated ginger 1/4 cup fresh chopped oregano 1/4 cup fresh chopped basil 4 cups of water Salt Pepper   *** Optional – Add already browned ground turkey, ground chicken, or Textured Vegetable Protein for substance.   Prep time: 30 min Cook time: 60-90 min (30-45 min if pressure cooker used) Directions: Bring water to boil and add White Navy beans.  Boil on medium high heat for 45-60 min until beans are soft, but not overly mushy.  As the beans boil, continue to check water levels to avoid burning.  Add the chopped vegetables (celery, tomatoes, onion, garlic, green pepper, chili peppers, chili powder, and corn).  If adding meat or TVP, add here (having it already browned before adding). Continue to simmer on medium heat for 20 – 25 min.  If the water level has decreased from cooking, [...]]]> http://drlifespeaks.com/2012/01/27/foodie-friday-feature-white-bean-chili/feed/ 0 http://drlifespeaks.com/2012/01/20/foodie-friday-feature-lobia-masala-recipe/ http://drlifespeaks.com/2012/01/20/foodie-friday-feature-lobia-masala-recipe/#comments Fri, 20 Jan 2012 18:00:39 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1648 Prep Time: 4 hours, 10 minutes Cook Time: 20 minutes Total Time: 4 hours, 30 minutes Serving Size: 3 Ingredients cup lobia/black eyed beans 1/2 inch piece ginger chopped 4 garlic flakes chopped 1 medium sized onion chopped 1 green chili chopped 1/2 cup chopped coriander leaves 2 tomatoes chopped 1 bay leaf 1-2 cloves 1/2 inch piece of cinnamon 1 small cardamom 1/2 tsp pepper powder (optional) 2 tsp coriander powder 1/2 tsp cumin seeds 1/2 tsp turmeric powder 1/4 tsp red chilli powder 4 and half cups of water 2 tbsp oil salt Instructions Soak the lobia overnight or for a few hours. In a pressure cooker or pressure pan, heat oil. Add the whole garam masala. When they start to sizzle, add the cumin seeds. Once the cumin seeds sizzles, add the onions. Fry the onions till they become transparent. Now add the chopped ginger-garlic-chili. Fry till the raw smell of the ginger and garlic disappear. Add the tomatoes and stir fry the masala till the tomatoes become soft and the entire tomato-onion mixture starts to leave the sides of the pan or cooker. This process of bhuno —– as it is called in punjabi takes some [...]]]> http://drlifespeaks.com/2012/01/20/foodie-friday-feature-lobia-masala-recipe/feed/ 0 http://drlifespeaks.com/2012/01/13/foodie-fridays-is-back-feature-greek-pasta-salad/ http://drlifespeaks.com/2012/01/13/foodie-fridays-is-back-feature-greek-pasta-salad/#comments Fri, 13 Jan 2012 15:41:52 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1625 This recipe comes from the cookbook: Stop and Smell the Rosemary, but I found it on The Cooksmasher Blog (www.cooksmasher.com).   Not only is this easy to make, but it’s riddled with flavor and pretty good in the calorie department.  If you are a meat eater and want to add a little protein you can add chicken and if you are vegetarian and want to add some more protein try a little seasoned firm tofu! Dressing: 2/3 c. olive oil 6 TBSP fresh lemon juice 1/4 c. red wine vinegar 4 garlic cloves, minced 3 TBSP fresh oregano, minced 1 tsp. salt 1 tsp. pepper Salad: 12 oz. pasta 1 1/2 c. grape tomatoes, halved 3 ribs celery, chopped 1 cucumber, peeled and chopped 5 green onions, chopped 2 green bell peppers, seeded and chopped 1 1/2 c. chopped fresh parsley 12 oz. feta cheese, crumbled 20 Greek olives, pitted (optional) If you want to add a little protein, you can add: Grilled seasoned tofu firm Grilled chicken breasts (optional) Directions: Whisk oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until combined. Set aside. Cook pasta according to directions on box. Combine pasta, tomatoes, celery, cucumber, green onions, bell peppers, parsley, [...]]]> http://drlifespeaks.com/2012/01/13/foodie-fridays-is-back-feature-greek-pasta-salad/feed/ 0 http://drlifespeaks.com/2011/12/30/foodie-friday-new-years-black-eyed-pea-dip/ http://drlifespeaks.com/2011/12/30/foodie-friday-new-years-black-eyed-pea-dip/#comments Fri, 30 Dec 2011 18:54:02 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1601 We all know the old tradition of eating black eye’d peas on New Years Eve & Day for good luck and prosperity.  Well, I figured since this is what I”m making why not invite you all to share in tasty healthy wealthy treat! You can find this and other healthy black eyed pea recipes on www.eatingwell.com! Enjoy and HAPPY NEW YEAR!!! INGREDIENTS 1 15-ounce can black-eyed peas, rinsed 1/4 cup fresh parsley leaves 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons chopped garlic 1 1/2 teaspoons chopped fresh tarragon, or 1/2 teaspoon dried 1/8 teaspoon salt Freshly ground pepper, to taste PREPARATION Place peas, parsley, lemon juice, oil, garlic, tarragon, salt and pepper in a food processor; process until smooth. Transfer to a serving bowl. TIPS & NOTES Make Ahead Tip: Cover and refrigerate for up to 2 days. Cheese it Up: If you want it Cheesy, warm on the stovetop after processed and stir in goat, mozarella, or meunster cheese for a little extra flavor and richness NUTRITION Per tablespoon (without the cheese): 31 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 70 mg sodium; 8 mg potassium. Exchanges: Free food Jumpstart Your Life [...]]]> http://drlifespeaks.com/2011/12/30/foodie-friday-new-years-black-eyed-pea-dip/feed/ 0 http://drlifespeaks.com/2011/12/23/foodie-friday-your-christmas-dessert/ http://drlifespeaks.com/2011/12/23/foodie-friday-your-christmas-dessert/#comments Fri, 23 Dec 2011 22:15:40 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1613 Gluten Free Tahini & Toasted Nuts – Flavor Rich Dessert Balls Ingredients:  Section 1 14-15 TBS Tahini or Raw Almond Butter 3-4 TBS Coconut Oil (melted) 2-3 tsp. GF Vanilla or Almond Extract Agave, Prunes or Soaked Dates (only needed if coconut is unsweetened see below regarding the sweetness factor) 10-12 TBS Almond Flour 15 TBS CocoChia  or  Shredded Coconut   Section 2:  Roll Mixture: 3-4 TBS Toasted Coconut 3-4 TBS Toasted Hazelnuts (ground) 3-4 TBS Toasted Walnuts (ground) 3-4 TBS Toasted Pecans (ground) 1-2 TBS Raw Cacao Powder or Carob 2 TBS GF Dark Chocolate Bits (I cut little chunks from my dark chocolate bar) or use Raw Cacao Nibs Cut 6 pieces of wax paper and place each one above on its own sheet. Tip: Save left over ground nuts and put into a container and freeze.  Top your hot cereals with a tbs or two for flavor! Procedure: Melt the coconut oil and mix all the ingredients together above in Section 1. Form mixture into small-sized uniform balls and then roll the balls into any or all of the desired roll mixtures above in section 2. Place them in a container and freeze for a few hours.  [...]]]> http://drlifespeaks.com/2011/12/23/foodie-friday-your-christmas-dessert/feed/ 0 http://drlifespeaks.com/2011/12/23/foodie-friday-gluten-free-christmas-goodies/ http://drlifespeaks.com/2011/12/23/foodie-friday-gluten-free-christmas-goodies/#comments Fri, 23 Dec 2011 18:43:33 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1615 Twas Two Nights Before Christmas and Through various cities, the people want dessert but eat GLUTEN FREE! So, I went to my colleague (a favorite of mine), whose sent me some treats that are Christmas Divine!!!! Thank you Trish for always coming through on the Gluten Free Recipes! Gluten Free Tahini & Toasted Nuts – Flavor Rich Dessert Balls Ingredients:  Section 1 14-15 TBS Tahini or Raw Almond Butter 3-4 TBS Coconut Oil (melted) 2-3 tsp. GF Vanilla or Almond Extract Agave, Prunes or Soaked Dates (only needed if coconut is unsweetened see below regarding the sweetness factor) 10-12 TBS Almond Flour 15 TBS CocoChia  or  Shredded Coconut   Section 2:  Roll Mixture: 3-4 TBS Toasted Coconut 3-4 TBS Toasted Hazelnuts (ground) 3-4 TBS Toasted Walnuts (ground) 3-4 TBS Toasted Pecans (ground) 1-2 TBS Raw Cacao Powder or Carob 2 TBS GF Dark Chocolate Bits (I cut little chunks from my dark chocolate bar) or use Raw Cacao Nibs Cut 6 pieces of wax paper and place each one above on its own sheet. Tip: Save left over ground nuts and put into a container and freeze.  Top your hot cereals with a tbs or two for flavor! Procedure: Melt [...]]]> http://drlifespeaks.com/2011/12/23/foodie-friday-gluten-free-christmas-goodies/feed/ 0 http://drlifespeaks.com/2011/12/16/foodie-friday-broccoli-rabe-white-bean-fontina-pasta/ http://drlifespeaks.com/2011/12/16/foodie-friday-broccoli-rabe-white-bean-fontina-pasta/#comments Fri, 16 Dec 2011 15:21:02 +0000 DrLifeSpeaks http://drlifespeaks.com/?p=1577                     I’ve been craving Italian again and so I went to one of my frequented recipe spots (eatingwell.com) and pulled this unique healthy Italian recipe for you all to try. It’s high in fiber, it’s got your veggie, and it’s delicious! Enjoy! 4 servings, 1 1/2 cups each Active Time: 20 minutes Total Time: 35 minutes NUTRITION PROFILE Low cholesterol | Low saturated fat | Heart healthy | High calcium | High fiber | INGREDIENTS 8 ounces whole-wheat shells, fusilli or chiocciole 1 large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach 1 1/2 cups vegetable broth, or reduced-sodium chicken broth 1 tablespoon all-purpose flour 2 tablespoons extra-virgin olive oil 4 cloves garlic, minced 1 19-ounce can cannellini beans, rinsed 2 tablespoons red-wine vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup shredded fontina cheese 2/3 cup Toasted Breadcrumbs, optional (see Tip) PREPARATION Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot. Whisk broth and flour [...]]]> http://drlifespeaks.com/2011/12/16/foodie-friday-broccoli-rabe-white-bean-fontina-pasta/feed/ 0