COCONUT CHICK'N AND RICE

CHEF HEATHY’S COCONUT CHICK’N & “RICE”

Since Mother’s Day is in May, I decided to create this recipe in honor of her. She loves Indian curry food, although is not a fan of spice, so this is a mild dish. You can add as much or as little spice as you choose. Despite the fact that the recipe looks long, it’s really simple. A zap in the food processor, a quick mix in the blender, and a bit of chopping here and there. Allow at least 2 hours for the eggplant to sit in the dehydrator, but for best results, about 4-6 hours. Enjoy!

Chef Erica's Chocolate Mint Cheesecake

CHEF ERICA’S CHOCOLATE MINT CHEESECAKE

Happy Earth Day!!! For my raw dessert submission I made a Chocolate-Mint cheesecake, the chocolate resembling “dirt” and the Mint resembling “grass”. The food coloring I used to dye the mint topping green with is actually liquid mint-flavored chlorophyll. Chlorophyll is our #1 source of oxygen. Without oxygen, humans could not exist. So what better way to say “Happy Birthday” to Mother Earth than with a chlorophyll-rich cake?

BANANA COCONUT MILKSHAKE

AN INDEPENDENT YOU

This Independence Day, how about celebrating not only the independence of your country, but the independence of you? So often we tend to feel insecure about the future. What will happen to us? Will we get sick? Heaven forbid we get a suspicious lump or bump, or start to feel our thoughts and memories slipping as we get older. These uncomfortable thoughts may become more uncomfortable as we start to reach ages where there is more likelihood of this occurring.