Well Being Recipe of the Week: Paprika dusted Tilapia

Paprika Dusted Tilapia
Serves 4
4 pieces Tilapia Filet
Organic Paprika
Organic Garlic Powder
Kosher Salt to taste
Fresh Ground Black Pepper
Chili Powder
2 Tablespoons Organic EVOO
Saute Pan/Skillet

1. Warm EVOO in Pan over medium low heat.
2. Place Tilapia Filets in pan and sprinkle with Paprika, Garlic Powder and Chili Powder till covered completely. Increase temperature to medium. Add Salt and pepper to taste. After 3 to 4 minites flip the filets.
3. Add salt and pepper again. After about 3 to 4 minutes, flip again.
4. Cook until fish is completely done.
Enjoy!

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Well Being Recipe of The Week: Mystic Indian Cous-Cous

Serves 4.

1 Cup Wheat Cous Cous

2 Cups Vegatable Broth

Pink Himalayan Salt or Kosher salt to taste

1 tablespoon Vegan Butter

1/2 cup half and half

3/4 teaspoon Garam Masala

This Mystic Cous Cous goes well with my garlicky salmon recipe and any vegetable side.

Bring 2 cups of vegetable broth to a boil.

Add the wheat cous cous and stir.

Reduce heat to medium low.

Add Vegan Butter and stir until melted.

Add Half n Half

Add Garam Masala and stir.

Then add as much Himalayan Salt as your taste buds desire. Remember though, the less salt in your diet the better but make sure it is tasty. Himalayan salt has a wonderful cleansing healing property. Kosher salt may be substituted.

Turn heat off and place lid on the pot until you are ready to serve.

By Sepi (c) Copyright 8/28/12

 

 

Well Being Recipe of the Week

Power Blueberry Flax Seed Shake

Do your best to keep all ingredients especially the blueberries organic! This recipe was created by my fiance, Ashley.

1 Scoop Vanilla Plant Based Protein Powder (may use other types)

1 Banana

1 Cup Almond or Hemp Milk

1 Handful Blueberries

2 teaspoons raw honey

2 tablespoons ground flax seed.

Blend all ingredients together until smooth and enjoy!! Energy booster, antioxidant rich and great for the digestive and immune system!

By Ashley Shyne (c) Copyright 8/16/12

 

 

Well Being Recipe of the Week: Isreali cinnamon cous cous, Garlicky Salmon and Garlic Brocolli

Well Being arises from many factors.. One of those factors is what a person eats. One’s body knows if a food is good for it based on feeling one gets after eating that food. I take great care in eating vibrationally good feeling foods in order to have a life lived in being well. I also use almost all organic products.

I will be posting a one recipe per week which highlights one of the food I create per week.

Here is the first:

Isreali cinnamon cous cous:

1 box of Isreali Cous Cous (From trader joes)

Half a teaspoon of cinnamon

One and 3/4 cup of vegetable broth

One Table Spoon Olive Oil

One Table Spoon Organic Vegan Butter

A few pinches of salt to taste.

Steps:  

Pre Heat your oven to 350.

Brown the cous cous in a small pot in the Olive Oil. About 3 to 5 minutes over medium heat.

Slowly add the vegetable broth to the cous cous and bring to a boil.

Then Vegan Butter and salt to taste.

Then add cinnamon.

Lower heat and cover for about 15 minutes or until juice is dissolved.

Garlicky Salmon:

1 pound fresh salmon

2 tablespoons olive oil

2 to 3 tablespoons crushed garlic

Salt and pepper to taste.

Steps:

Place salmon on foil on an oven pan, skin side down.

Salt and pepper to taste. Prefer fresh ground pepper and kosher salt.

Spread the crushed garlic onto the salmon with your clean fingers. Human touch has an incredible healing quality.

After washing your hands, drizzle the olive oil onto the salmon.

Put Salmon that is in the pan into the oven for 20 to 25 minutes, depending on how well done you would like your salmon.

Brocolli:

1 Pound Brocolli

3 Tablespoons water

Garlic Salt and Garlic Powder

Put the brocolli in a medium sized pot.

Add the water, garlic salt and garlic powder to taste.

Cover pot over medium high until its starts to steam.

Then lower temperature for about 3 to 5 minutes to low depending on how well done you would like your brocolli.

Then voila! Here is to eating good food and being well!

By Sepi (c) Copyright 8/7/12