September 14, 2022

Thai Shrimp & Pineapple Curry

This curry is delicious over white or black rice. I use monk fruit sweetener to reduce the impact cane or beet sugar can have on your blood glucose levels. It also doesn’t have nearly the same number of calories, and it’s completely natural. You can use coconut sugar instead, but like cane sugar, it will impact your blood sugar and is caloric. Benefits: Pineapple contains bromelain, an enzyme that aids digestion by breaking down proteins. Coconut milk contains some medium-chain triglycerides (MCTs) which are broken down more easily by the body, as well as the anti-inflammatory, antimicrobial, antibacterial, and antiviral […]
January 28, 2022

Shrimp and Moringa Curry

Shrimp and coconut milk are a classic Asian combination; they are also anti-inflammatory. I’ve added moringa powder to this very mild dish in order to increase the antioxidant power of this dish. If you want to dial up the heat a notch or two, use serrano or other hot peppers in place of the mild red Anaheim chilies. If desired, serve over brown or jasmine rice. SERVES 2-4 Ingredients 1⁄4 cup peanut oil 1 tsp. minced garlic 1 inch peeled and thinly sliced gingerroot 1⁄2 cup sliced red onion 2 red Anaheim chilies, seeded and cut into strips 1 can […]
January 26, 2021

Asian Fusion Shrimp and Quinoa

Asian fusion cooking is about using Mediterranean or American ingredients and, possibly, French techniques in classical Chinese, Thai, or Filipino recipes. I’m not intimidated by exotic ingredients, but I know that many of my American friends can be. For them, I try to use more familiar spices to simplify the cooking process. I also look at trends in the healthy cooking sector and add my own delicious Southeast Asian spin to the recipes that are sometimes bland. Quinoa has become a popular ingredient because of its detoxifying, gut healthy fiber, but it has almost no flavor. I’ve created a way […]
April 4, 2018

Savor This Sweet & Spicy Corn Chowder

A comforting and creamy chowder that features sweet potatoes and corn, two foods that, if consumed often, are linked to lower rates of heart disease and obesity. Sweet potatoes, especially, are a great source of potassium, which can blunt the impact of high sodium intakes to maintain a healthful blood pressure. Sweet Potato & Spicy Corn Chowder with Shrimp Ingredients: 1 Tbs. extra-virgin olive oil ½ cup celery, diced 1½ cups finely chopped red bell pepper 1 small yellow onion, diced 2 cloves garlic, minced 4 cups fresh or frozen corn, thawed 1 chipotle pepper, seeded and minced (from a can of chipotles in adobo) ½ jalapeno, seeded and […]
March 21, 2018

Curry Shrimp Bowl Brings on the Heat

Want to spice it up tonight?  Here’s a delicious and nutritious ways to do it. For super quick prep, purchase already peeled and deveined shrimp. To tame the spicy heat, add more water or a little coconut milk to the sauce. If you can’t find lime rice, make regular quick-cooking rice and add the juice and zest from one lime. The shrimp, curry and rice can all be made ahead, but stir in the coconut chips just before serving. Spicy Red Curry Shrimp Bowl Serves 4 Ingredients: 2 Tbs. avocado oil or other cooking oil 1 cup thinly sliced white […]
August 23, 2016

Prickly Pear Cactus Is Spiked With Great Benefits

Sometimes I like to have fun with my guests and serve them something a little out of the ordinary. I enjoy seeing skepticism turn to pleasure on their faces when I introduce them to a new food they’d never imagine eating, but once they try it, they enjoy. Prickly pears, also known as cactus pears, are one of those foods. It’s the fruit of the opuntia cactus, which is the one with the paddle-like leaves (also edible, but more on that later). Prickly pears are popular in Mexico, South and Central America, around the Mediterranean and South Africa. In this […]
April 25, 2016

A Fusion of Flavors Accent Shrimp & Quinoa Recipe

This week, I have a fistful of flavor to bring to a new quinoa dish from my latest cookbook, The AGE BEAUFITULLY Cookbook. In Southeast Asia, where I grew up, the cuisine has been influenced by many countries: China, Japan, Spain, France, America, and to some extent the Middle East and Northern Africa. So I’ve been practicing fusion cooking my whole life. My mother ran a cooking school and my family operated multiple restaurants. My recipe for shrimp on sugar-cane skewers is a perfect example of Asian fusion food. It became very popular in our restaurants and then spread all over […]