Tuesday, June 17, 2008

Life Chef in the Community

Hi Y'all! Here's some quick and tasty info about your friendly neighborhood Life Chef...

I'll be leading a FREE chef's demonstration at the Green Market in Piedmont Park this Saturday, June 21 from 10 a.m. to noon. It's a great way for those of you who missed "The Thrill of the Grill" class at Saint Philip AME earlier this month to pick up some healthful and delicious recipes for marinades, dry rubs and side dishes that are all bursting with flavor and nutrients!

This FREE event is sponsored by Kaiser Permanente. For details, directions and more info click here: http://www.piedmontpark.org/programs/GM_Chef.html
"Green Market 2008 Spread out along the dogwood-lined streets of Atlanta's Piedmont Park, Green Market is an open-air farmer's market featuring locally grown produce, artisan cheeses, fresh cut flowers and natural merchandise. With its come as you are, laid-back attitude, Green Market encourages sustainable communities in the most basic way -- by providing shoppers with direct access to local farmers and merchants. It's as simple as that."**********************************************************

Also I wanted to thank everyone who attended FUNFEST '08 hosted by the Children's Wellness Network last weekend at the Frazer Center. We had a ball, and despite taciturn weather, the turnout was great and we actually enjoyed tons of fun under the sun. The kids made fantastic Shake-a-Salads and everyone loved the succulent organic watermelon that was dished out. Please visit the Children's Wellness Network for more information about the upcoming Conscious Kids summer camp at Panola Mountain Park and more upcoming events.


With Summer nearly upon us, I have lots of classes coming up and I wanted to make sure you guys had a chance to mark your calendars. I'll post detailed information as each event approaches, but here's a quick look at what Life Chef will have to offer in the weeks/months to come. I hope to see you soon!

7 Father's Day Menu @ Saint Philip AME Church (10a.m. – Noon)
14 FUNFEST with The Children's Wellness Network @ The Frazer Center (Noon – 6 p.m.)
21 Thrill of the Grill at the Green Market @ Piedmont Park (10 a.m. – Noon)
28 Natural Foods Basics @ Sevananda Natural Foods Coop (10 a.m. – Noon)

5 Morning Snacks and Lunch on the Go @ AYM Fitness & Dance Studios (10a.m -noon.)
10 Inflammation & Pain Management @ Roosevelt Warm Springs Institute (Private Class)
12 Food as Medicine @ Sevananda (10 a.m. – Noon)
19 Sun-Sational Summer Produce @ Saint Philip AME Church (10 a.m. to Noon)

2 Natural Food for Connoisseurs @ Sevananda Natural Food Coop (10 a.m. – Noon)
9 Kids Can Cook & Wellness Fair @ Saint Philip AME Church (Time TBA)

6 Shop & Cook: Meal Planning @ Saint Philip AME Church (10 a.m. – Noon)

Yours in health and good taste...
Asata Reid, Life Chef
Food that Fits Your Lifestyle
learn more at www.lifechef.blogspot.com

Spice Rubbed Pork

1 (2-lb) pork tenderloin or loin, sliced into 1” thick steaks (or 6 pork chops at least 1” thick)
Equal parts (1 Tbsp) of the following ground (powdered), DRY spices:
- cumin
- cardamom
- cinnamon
- cayenne pepper
- garlic
- onion
- garam masala
- black pepper
1 scallion, sliced (green and white)
3 cloves garlic, minced
2” piece of fresh ginger, peeled and grated
2 tsp. balsamic vinegar
1 tsp. extra virgin olive oil
1 Tbsp. Dijon mustard

Combine all of the dry spices and rub onto each side of the pork steaks.

Combine the remaining ingredients to form a paste and slather onto one side of the pork pieces. Allow to marinate for 15 minutes up to overnight.

Prepare a grill with hot coals and lightly oil the grate with papertowels or a cloth dipped in oil. Be careful of flare-ups, which have lead to the dubious connection between grilling and cancer-causing carcinogens.

According to MANY articles grilling is considered unhealthy when flare ups cause chemical reactions between the coals, gases and the meat. To avoid this potentially toxic situation, avoid flare ups which is just good grilling technique. Grill lean meats, don't leave grilling meat unattended, and keep a squirt bottle of water on hand to quickly squelch any flare ups that may happen.

Season the pork lightly with sea salt and grill with the season-paste side down for 5minutes. Flip the pork and continue cooking until desired doneness.

NOTE: If the coals are too hot, or if well done pork is desired, the pork can be finished in the oven after grilling 3-5 minutes on each side.

Sesame Glazed Salmon

¼ cup Miso Tamari or Low Sodium Soy Sauce
2 Tbsp. cup Agave Nectar or Honey
½ tsp. Chili flakes
2 scallions, sliced (greens and whites)
1” piece of ginger, peeled and grated
Juice from 2-3 lime or lemon
Zest from 1 lime or lemon
1 Tbsp toasted sesame oil
1 side of skinless, boneless salmon, 3 large salmon filets, or 5-6 medium filets

Combine all ingredients except the salmon. Marinate the salmon for 10 minutes to overnight. Grill, bake, broil or pan sear the salmon on presentation side for 3-5 minutes depending on size of the filet, flip the salmon and continue cooking until desired doneness.

Quick Jerk BBQ Chicken Breasts

2 cup Jerk BBQ sauce
Juice from 3 oranges (approx. 1.5 cups)
Zest from 2 oranges
2-3 Tbsp Miso Tamari or Low Sodium Soy Sauce
1 Tbsp Dijon mustard
2 gloves of garlic, minced
3 large boneless, skinless chicken breasts, or 6 medium chicken breasts

Combine all ingredients except the chicken. Marinate chicken in the mixture for 15 minutes up to over night. Grill or bake chicken for 10-15 minutes or until done.

Quick Sweet Corn and Aduki Bean Salad

2 15 oz. cans organic Aduki beans, rinsed (Black or Pinto beans, or Pigeon or Black Eyed Peas may also be used)
2 16 oz. bags frozen organic sweet corn, thawed in the refrigerator or quickly in the microwave for 30 seconds
3 scallions, sliced (green only)
½ red onion, thinly sliced
1 cup cilantro leaves, chopped (parsley may be used as a substitute)
3 small vine ripened or Roma tomatoes, diced
1-1.5 cups prepared salsa
1 tsp. ground cumin
1 tsp. smoked paprika (optional)
juice from 2 limes

Combine all ingredients, stirring well. Allow to sit at least 10 minutes to let flavors to meld, or cover and refrigerate until later service.

Strawberry Grapefruit Salad

1 pint strawberries, trimmed and quartered
3 medium (or 2 large) grapefruit, peeled and segmented
½ cup mint leaves torn
Agave nectar or honey to sweeten to taste (optional)

Combine all ingredients in a mixing bowl and serve immediately, or refrigerate, covered, until service. Garnish with small mint springs.

Fennel, Apple and Cabbage Slaw with Curried Pecans

1 small purple cabbage, thinly sliced
3 granny smith apples, thinly sliced
½ cup pecan pieces, toasted with curry powder
1 small fennel bulb, cored and thinly sliced
¼ cup apple cider vinegar
3 Tbsp. agave nectar
2 scallions, sliced (green only)
1 handful mint leaves, torn

Combine all ingredients in a large mixing bowl. Season lightly with salt and black pepper. Allow to sit 10 minutes at room temperature, or refrigerate, covered, until later service. If stored overnight, drain excess moisture prior to serving.