International Recipe Contest Winner

This recipe was submitted by Ms. Claire Rogers from Trinidad & Tobago. Claire has always loved cooking. She has been cooking since she was 9 years old. She says:

“I still have my first recipe (Nestle) recipe book. Even back then I knew how as a child to improvise and do ingredient substituting. My mother had every confidence in me and allowed me to have full expression. Reading and understanding recipes was a natural for me.

I have been doing catering on a part-time basis. I have won at least three trophies and first prize monies in candy contests. I have been a judge at cooking contests. I live for attending food fairs and any event where food is served, so that I have every opportunity to observe. I have had hopes to become a personal chef one day. Whenever you talk about an event, I always think about the food side of it, which people initially overlook. My question is: will there be food? (not that I love my belly, but that’s just automatic.)

I am the family chef. I have been preparing special Christmas foods over the years when people place orders to have specialty foods prepared. I have catered for large events and special occasions. I love to give food gifts — bread baskets, candy, you name it – food-wise. I am presently compiling my recipes for launching at least three cookbooks. I enjoy researching food and food products. I welcome an opportunity to travel to international food fairs. (Maybe in the future you will offer this as a prize?) I like exploring food packaging materials. I think I am an ‘all-rounder’ – no weak areas in the cooking (believe it or not). I seem to particularly like salads (and of course desserts).”

International Recipe Winner

Claire works for Triple Delight Services in Trinidad & Tobago. Claire you are the international recipe contest winner for this week! Thank you Claire. It is definitely fun, fast and healthy. Pumpkin is one of the super foods and it is always good to include a super food into dessert. You can make pumpkin juice with a juicer.

Spicy Peanut-Pumpkin Pudding

(Serves 4)

1 cup evaporated milk
¼ cup light brown sugar
1 tsp. vanilla
¼ tsp. salt
1 c. pure pumpkin juice
1/3 c. cornstarch
1/3 cup crunchy peanut butter

1.    In a 1 qt. saucepan, combine milk, sugar, vanilla and salt.
2.    Bring to a boil.
3.    Combine pumpkin juice, cornstarch.
4.    Reduce heat to low temperature and with a wooden spoon, pour in the last mixture, stirring constantly, until it thickens.
5.    Turn off heat and stir in the peanut butter.
6.    Allow mixture to cool somewhat, and pour into a dessert mold.
7.    Cover with plastic wrap and chill until set.
8.    Invert the mold onto the center of a plate, loosening the sides slightly with the little finger.
9.    Decorate with fruits, and whipped cream.

Enter The Worldwide Recipe Contest

We are looking for recipes from around the world. Do you have a favorite recipe that you would like to submit to our ongoing recipe contest? The criteria for a recipe is that it has to be fun, fast and healthy. Claire’s fits that bill all the way around. Send in your recipe with a brief description of yourself and a picture if you have one. Deb@debbixler.com

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International Contest Winner

Natural Super Foods & The Doctrine Of Signatures

The Doctrine Of Signatures is an ancient belief that natural foods and plants tell us what the beneficial uses of that plant are, based on its structure or “signature.” For example, a plant bearing parts that resembled a human body part would have benefits keeping that part of the body healthy. Not much has been written or studied about this philosophy in modern times, but it is interesting to note certain things. The two examples that I find fascinating are the super foods, tomatoes and walnuts.

Tomatoes are red and have four chambers, just like the human heart. Scientists are now saying that tomato-lovers may be more likely to reduce the risk of serious heart disease. Lycopene, the antioxidant which gives tomatoes their dark red color, also helps remove free radicals from the body. In its natural form, lycopene is an excellent antioxidant that helps to prevent formation of the ‘bad’ cholesterol in blood. The ‘bad’ cholesterol contributes to the buildup of plaque that narrows and constricts arteries and can lead to heart attacks.

If you crack a walnut and look at the shape in the nutshell it looks like a miniature brain. They have a “signature” of a brain. In the past, walnuts have been considered good for curing headaches. Today walnuts are put on the list of one of the top twelve healthy super foods and frequently considered to be “brain food.”

This delicious nut is an excellent source of omega-3 essential fatty acids, a special type of protective fat the body cannot manufacture. Walnuts’ concentration of omega-3s (a quarter-cup provides 90.8% of the daily value for these essential fats) has many potential health benefits. These good fats found in walnuts promote better cognitive function which is only one of the many benefits of omega-3 fats. The brain is basically structural fat and it needs the omega-3 fats found in walnuts, flaxseed and cold-water fish. Proper amounts of omega-3 fats allow our brains to be fluid and flexible. This allows it to use nutrients while eliminating wastes. A healthy brain means a healthier body.

Isn’t this interesting??!!  It is obvious that nature intended us to eat natural food diets!

Super Food-Roast Butternut Squash Recipe

Fall / Winter Vegetables Are Nutrient Rich

Fall and Winter is the season for the super foods, butternut, neck pumpkins, acorn and all dark orange squashes. These Fall veggies are a power house of flavor and nutrients. Underneath the tough skin is a deep orange flesh that goes well from soup pots, to skillet, to roasting pan with simple preparations. High heat brings out the best in these full flavored robust vegetables. The Caramelization of the sugars with high heat unlocks more flavor and brings out a sweet nutty dish. This simple roast butternut squash recipe will tantalize your taste buds. Eat it as is as a side dish or toss when still warm with some baby greens to make a low calorie-vitamin rich Fall salad.

1 butternut squash (apx. 3 cups after peeling and cubing)
1 small red onion
2 Tbs. olive oil
1 Tbs. brown sugar
1 tsp. sea salt
½ tsp. fresh ground black pepper
1 tsp. fresh chopped rosemary (or ½ tsp dry rosemary, crumbled)

1. Cut off ends of squash and stand on end.
2. Using sharp knife, remove skins, by slicing down one inch slices at a time; slicing top to bottom all the way around the squash.
3. Cut in half and remove seeds with a spoon.
4. Cut squash into 1 inch strips or wedges, then into one inch cubes. Place in bowl.
5. Cut onion into one inch wedges and add to squash.
6. Peel garlic and cut each clove into halves. Add to squash.
7. Combine all other ingredients and pour over squash; toss gently to coat all of the squash evenly.
8. Pour squash mixture out onto a large sheet pan or roasting roasting pan. A stoneware pan will give you the best results for caramel flavor and color.
9. Bake at 475 for 25 minutes on top shelf. Finished squash will have a brown color, and be tender when stabbed with a fork.

Fiber Burns Calories

This recipe is real food cooked right. When you eat good-for-you-foods that are high in fiber, you will increase your metabolism and burn more calories. Learn more about increasing your metabolism with the Wow! You Are Really Lucky…. program. Click here to learn more about this calorie burning program.