Category Archives: Garlic

Black-Eyed Peas

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If one is from the south, black-eyed peas may be a favorite staple.

I am a born and raised New Yorker, but my mother’s side of the family came from Virginia (My father’s side of the family who I did not grow up around are from South Carolina. My great-grandmother on my mother’s father’s side came from North Carolina).

I had plenty of that delicious variety of hearty southern rooted grub during childhood on up in my household.

I still love and eat black-eyed peas till this day.

These legumes are so quick to prepare compared to other beans and peas and they are very tasty.

Black-eyed peas naturally come with health benefits that impart adequate nutrition toward one’s lifestyle.

One of the downsides of eating peas and beans regularly is that it can cause a build-up of intestinal gas.

Nevertheless, over time some of our bodies learn to adapt and we experience less bloating and other discomfort.

I remember back in the day my mother’s family used to cook neck-bones with black eyed peas, oxtail with black-eyed peas and stew beef with black-eyed peas or potatoes.

I currently love and eat my black-eyed peas seasoned with pepper, onion, garlic, oregano and a little basil over rice.

I never cook with salt.

To me, the flavor of prepared dry black-eyed peas is good enough to go without any herbs or spices added to them.

 

 

 

Onions And Garlic

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I love onions. They are so strong within smell and taste. Powerful enough to literally bring tears to our eyes while we slice and handle them.

This pungent vegetable has always been a favorite of mine whether eaten raw or cooked. Onions bring out a distinct flavor along with garlic.

I love red onions in my salad. Biting into the crunchiness of the flesh causes a natural tingle and sting that indicates how potent the onions are.

When I swallow red onions a burning sensation flows through my nostrils, sometimes so bad that I have to pause before continuing to eat them.

Garlic burns too, and I love it!

The harsh tingles are nature’s release of inherent nutrients, purifiers, and restoration properties in action. They stimulate to take affect within the body.

Onions and garlic contribute highly to good health and well-being.

My grandfather used to make natural tonics- from onions that worked to knock out the common cold virus quickly. He grew up in the south, learning how to use herbs, spices, and vegetables as healing remedies from his grandmother.

Onion rings were an appetizer I once enjoyed but cut out due to it not being wise to make a habit out of eating fried foods.

When it comes to the spicy vegetable garlic, I use the contents of the bulb on just about everything!

Garlic also works as a beneficial antibiotic. I substituted garlic capsules for one of my dogs years ago until I was able to bring her to the vet to get her some amoxicillin. The garlic had really helped my dog out a lot.

 

 

Vegan Pasta With Broccoli

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Broccoli has always been one of my all-time favorite’s food. I love broccoli with rice, broccoli with shrimp, and broccoli with spaghetti noodles dressed in garlic, olive oil and oregano.

When I first tasted vegetarian lasagna many years ago, I loved every bite of it. As a pasta lover, having the dish prepared with broccoli just added a further appeal to me. The broccoli had taken the place of the meat usually included within traditional lasagna.

Ziti is another favorite pasta dish of mine and the noodles covered, packed, and melted in vegan cheese is just a wonderful satisfaction to my taste-buds.

Ah, Delicious!

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Last night I prepared white rice and breaded shrimp for dinner. I boiled my rice to a nice firm texture and I baked my shrimp to a nice firm juicy crisp.

Over my rice I drenched a tasty marinade consisting of lemon juice, olive oil, garlic, oregano, basil and spices.

It was one of those meals that once in a while come out just perfect, and I enjoyed every bite until I had gotten full.

Spaghetti, I’m Ready!

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The night before last, I made two delicious pots of spaghetti with garlic, basil, oregano, and tomato sauce.

I just love spaghetti, I buy the thin spaghetti, and I break my noodles up small.

It’s been a while since I had tomato sauce over my spaghetti as I like to change things up a bit with my food as I experiment with flavor and recipe.

Lately, I’ve been sprinkling herbs and spices over my noodles then dressing my dish in olive oil or plant butter.

I love my spaghetti noodles mixed with shrimp on occasion.

Sandwiches And Cold Cuts

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I was up and about early yesterday morning trotting around in Manhattan, New York

I had gotten my hands on a heated, cutely packaged, and healthily prepared sandwich.

The roasted onion, garlic, tomato, kale, olive oil and mozzarella melted on chicken layered inside of hero bread was what I picked out to bring as a treat home to my mother.

She praised the sandwich. “It’s on the style of a vegetarian type of sandwich”, she had said to me after eating the food.

My mom loves her sandwiches and I often inspire her to eat healthy.

I buy her boar’s head cold cuts to put on whole wheat bread or the stonefire brand of roasted garlic naan flatbread I introduced her to, though, I’ve never actually eaten the product myself.

I have an eye for what I know she’d probably like and she really enjoyed the flatbread so I continued to get it for her from time to time.

I always read ingredients before making a purchase, however, my mother isn’t as picky as I am when it comes to certain food, and she isn’t vegan, vegetarian, or pollo pescetarian, but she does like vegan and vegetarian dishes.

What I appreciate about boar’s head is they don’t use animal rennet for their cheese only vegetable rennet.

They also have an organic non gmo selection of natural crafted cold cuts to choose from. I purchased the “Simplicity” mild cheddar cheese and roasted turkey breast once.

 

Yellow Rice With Herbs And Spices

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I cooked and ate three plates of yellow rice that I prepared earlier this afternoon.

I colored white rice naturally with turmeric spice. I added oregano, cumin, thyme, parsley, garlic, onion and plant butter to boil along with the rice to give it a flavor.

I didn’t put in any salt as some may prefer.

The yellow rice came out nice to my liking I love all kinds of rice anyway, even plain white rice. Brown rice tastes good too if seasoned and crafted well.

Next time I am going to mix some vegetables along with the dish. Green peas, corn, and broccoli taste great mixed with yellow rice and rice pilaf.

Potatoes

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One can do so many things with potatoes.

They can be baked, fried, boiled, mashed and turned into a variety of scrumptious dishes to enjoy.

I just made some potatoes yesterday. I cut eight whole potatoes in half and placed them into a pot of water seasoned with onion, garlic, cumin, thyme, pepper, salt, oregano and parsley.

When they were done and the majority of water had boiled out of the pot I scooped them onto a plate and spread a plant-based butter made with olive oil over them and they came out fantastic. They were the texture of luscious baked potatoes, they had boiled perfectly.

My favorite of all potato dishes have and will always be French fries.

There is nothing like homemade fries cooked in sunflower oil. I peeled, cut up, and fried so many potatoes when I was younger that I knew which type of oil brought out the best taste within them above all the others.

I even fried and ate so many homemade French fries one night that my body had absorbed too much grease and my stomach felt like it was split in half. I’m so glad my mother knew exactly to give me an alka seltzer back then it had cured the problem almost immediately.

Lifestyle

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People that observed me, especially many within my work environment, have stated to me and others that “I eat very healthy”.

Even those who hadn’t been around me very long would mention and make reference to how I take care of myself.

It’s just the way I’ve always been at one time in my youth I had the desire to become a dietitian. My mother had even purchased a professional medical book on the subject to get me more informed and prepared if that was the field I decided to actually go into.

During my teenage years when my mother purchased my first Hamilton Beach juicer, not too long after, she bought me a book on juicing that included tons of detail and facts about fruits, vegetables, vitamins and how they utilize and how our constitutions benefit from them, and more.

My mother was always supportive and encouraging toward whatever I wanted to do.

Well-being is what’s in and it is delightful to point that out.

When I go to Whole Foods down at 59th Columbus Circle in Manhattan, New York that place is constantly packed with people spending a small fortune on a host of befitting items. And I have been shopping at Whole Foods from time to time for years now.

Yesterday, I had a great tasting meal of white rice and beans with a savory sauce.

I like to put my own creative ideas together.

Later today, before I head to work, I’m going to prepare and fix myself a few plates of thin spaghetti noodles dressed in onion, garlic, oregano, rosemary, basil, a little pepper, and olive oil.