Monday, February 29, 2016

Wellness Spotlight

Image result for chayote squash

 Hey Guys! 
 It is the last day of of February and because it's a leap year it's like a bonus day. So let's celebrate it with a wellness spotlight on Chayote also known as vegetable pear and a member of squash family. A bright green color pear shape found in the spring and summer. Chayote is low in calories, full of vitamin C, folacin and is made up of 90% water. In addition there are beta carotene properties in the squash and ma be able to lower blood pressure. Popular in many Indian, caribbean and Hispanic food cultures this squash is used in many ways.

Chayote can be stored wrapped in the fridge for up to a week. It can be prepared a variety of ways including raw added to salads, steaming, boiling, sauteing, grilled and fried . This is a desired item that is put into a lot of soups to help thicken it up as well as add in flavor. One favored Haitian dish with Chayote is Legume which translated to vegetable, a hearty dish full of nutritional and green leafy goodness. Another dish that uses chayote was made popular through the movie titled by the dish Ratatouille, an eggplant and squash based dish full of nutrient value. 

This green squash can make a world of difference in many dishes including potato pancakes .
 Hot Potato & Chayote Pancakes :
  • 1-Onion Grated 
  • 2-Eggs beaten
  • Salt & Pepper 
  • 2 Large Potatoes Grated
  • 1- Chayote Grated
  • 2-TBS Flour 
  • 3-TBS Coconut Oil
  • 2-Tbs All Purpose Flour 
  • 3-Tsp Hot sauce 
  • 1-tsp Cayenne Pepper 
 In a bowl beat eggs, cayenne pepper,  hot sauce and flour together add salt and pepper. Grate the onion, potatoes, chayote add to the egg mixture. Ball up mixture in small rounds, In a pan heat up oil add pancakes, 3-4 minutes on each side. remove place on paper towels. Can top off a salad, eaten with sour cream, bacon and green onions, with either grilled chicken or salmon.

As Always,
Bon Mangé

Monday, February 22, 2016

Coconut Curry Soup

Hey Guys!
 This is a long overdue post about the amazing and nourishing Coconut Curry Soup which is vegan friendly. I posted it on my instagram a few weeks ago and had a ton of questions about the soup, from how it was made to ingredients and the process of creating the soup. That information will be listed below, however I do want to mention some of the benefits of this soup, besides the easy to it. This soup is full of vitamins A, K, & C, fiber and is perfect for every season. So here it is :)

The recipe goes as follows:
 Coconut Curry Soup 

  •  1-Can Coconut Milk
  • 2-Cups Water 
  • 1-Bundle of Kale 
  • 1-Lime wedged (garnish)
  • 1-Tbs Turmeric
  • 1-Tbs Curry Powder 
  • 1-Tbs Cumin
  • 1/4-Cup Cilantro Chopped 
  • 1-Carrot Diced 
  • 1-Red Peppers Diced 
  • 1-Onion Diced 
  • Salt & Pepper 
  • 2-Tsp Fresh Ginger Minced 
  • 3-Garlic Cloves Minced 
  • 1/4 -Tbs Coconut Oil
  • 1/2 box Pasta 
Directions :
In a pot add oil garlic and ginger till aroma then add onions, peppers and carrots. Toss in seasonings (turmeric, cumin, curry, s&p,) kale, saute then add coconut milk and water to pot. Let simmer about 20 minutes on a medium low heat. In a separate pot cook pasta till al dente then add to soup. Taste and season as desired. Take a bowl ladle in soup top with lime wedge and serve.

Bon Manjé