The Immune Booster

The body can get Vitamin C from many fruits and vegetables like bell peppers, spinach, kale, grapefruits, etc., but the main source to come to mind are the big bright oranges, lemons, and pineapples. 

There’s one tea in particular that I drink, hot or cold, to nourish my body, boost my immune system, and prevent colds.

Using a small or large pot, I add slices or chunks of fresh pineapple, fresh navel orange peels, ginger, slices of lemon, cinnamon sticks, a dash of cinnamon & nutmeg powder and of course, water.

It usually takes 5-10 minutes to come to boil, depending on how much water is added and the size of the pot.

It’s so delicious! I promise you will not need sugar or honey, and it can be served over ice once cooled.

Teas are so near and dear to my heart

Photo by Ngô Trọng An on Pexels.com

Medicinal herbal teas give me life! I have vivid memories of my Jamaican grandmother, making tea concoctions for every ache and pain.


When my tonsils were enlarged, she boiled goldenseal or slippery elm. When I had a headache, peppermint leaves or ginger root was steaming in a pot of water. I wasn’t thrilled to drink any of it either.

Fast forward to adulthood, and I find myself wracking my brain, trying to remember the ingredients of some of those teas. Because in all honesty, they’ve worked miracles for my body & soul.

Whole Wheat Pasta with Peanut Sauce & Vegetables

Ingredients

  • Whole Wheat Spaghetti
  • 1 Onion
  • 2 Garlic Cloves
  • 1 Red Bell Pepper
  • 1 Zucchini
  • 2 Carrots
  • 1 Broccoli
  • Black Pepper
  • Garlic Powder
  • Red Pepper Flakes
  • Extra Virgin Olive Oil
  • Himalayan Pink or Sea Salt
  • Whole Foods 365 Peanut Sauce

5 Servings

STEPS

  1. Grab a large pot, fill with water to bring to a boil with a tablespoon of extra virgin olive oil on stovetop
  2. Add whole wheat spaghetti once water come to a boil
  3. While the spaghetti is boiling on medium heat, clean and chop onion, garlic cloves, zucchini, carrots, red bell peppers, and broccoli
  4. Using a sauté pan, add 2 tablespoons of extra virgin olive oil, chopped onions and garlic on low heat
  5. Sauté until fragrant
  6. Add chopped zucchini, carrots, red bell peppers, and broccoli to pan
  7. Season vegetables with black pepper, salt and garlic powder
  8. Simmer on medium heat until fully cooked
  9. Drain cooked whole wheat spaghetti into colander or mesh strainer
  10. Put whole wheat spaghetti back into large pot and cooked vegetables on low heat
  11. Add all of peanut sauce to pot, plus a half of cup of water (this will loosen the consistency of the thick sauce)
  12. Add a dash of red pepper flakes, black pepper, salt, garlic powder
  13. Mix sauce, vegetables and seasoning into noodles
  14. Taste and add more seasoning to your liking if needed
  15. Let simmer on low heat until sauce is absorbed

Mushroom Burger

Are you getting tired of eating the usual black bean, California, or Beyond Meat burgers? Do you enjoy eating mushrooms? If the answer was yes to both questions, then here’s a quick option for you that I genuinely enjoy making, serving, and eating!

Although the mushroom burger pictured with caramelized onions, smoked vegan mozzarella, and spinach on a bun, this can also be eaten as is, with a salad, pasta, etc.

4-5 Patties

Ingredients

  • 1 pound of Sliced Baby Bella Mushrooms
  • 2 teaspoon of Extra Virgin Olive Oil or alternative
  • 2-3 Garlic Cloves
  • Black Pepper
  • Onion Granules
  • Sea Salt
  • 1/2 Nutritional Yeast Flakes
  • 2/3 Panko Bread Crumbs

STEPS

  1. Rinse baby Bella mushrooms
  2. Preheat oven (or toaster oven) to 400 or broil
  3. Finely chop 2-3 garlic cloves
  4. Grab a sauté pan, add 2 teaspoons of oil of choice and chopped garlic
  5. Sauté garlic over medium heat until fragrant
  6. Add sliced mushrooms and sauté for 10 minutes, until liquid is cooked out
  7. Transfer cooked mushrooms to food processor or blender to chop
  8. In a deep bowl, mix chopped mushrooms, 1/2 Nutritional Yeast Flakes and 2/3 Panko Bread Crumbs together
  9. Form patties in size and thickness to your liking
  10. Add formed patties to baking pan
  11. Leave in oven for 15-20 minutes or until crisp (not burnt)
  12. Flip patties once one side appears broiled
  13. Complete with bun, toppings, condiments etc. to your liking

Smoked Carrot Bacon

While scrolling through Tik Tok, I saw the fabulous @iamtabithabrown holding up carrots and talking about carrot bacon. I had to try the genius idea after watching the viral video. Now… I haven’t had turkey or pork bacon in almost 10 years, so I can not sit here and honestly tell you that this tastes the same, but the end result and taste is gratifying.

I will say, my family did enjoy the crunch and smokey taste with their eggs and they love them some bacon!

Ingredients

  • 1 Large Carrot
  • Hickory Liquid Smoke
  • Garlic Pepper
  • Paprika Powder
  • Onion Powder
  • Maple Syrup

STEPS

  1. Peel/shave carrots into thin strips
  2. Preheat oven to broil or 400 degrees
  3. Mix liquid smoke, garlic pepper, onion powder, paprika, and maple syrup in a bowl
  4. Coat carrot strips in bowl mixture using cooking brush
  5. Lay all seasoned strips to baking pan individually
  6. Put into oven for 5-10 minutes until crisp and serve

Lemon Pepper Potato Wedges

Potato wedges are probably the simplest snack or side dish one can make! Starchy? Yes, but it’s such a treat. This and french fries, of course.

Ingredients

  • 2-3 Idaho Potatoes
  • Lemon Pepper Seasoning
  • Extra Virgin Olive Oil
  • Sea Salt
  • Adobo

STEPS

  1. Cut potatoes into wedges
  2. Preheat oven on broil or 415 degrees
  3. Boil potato wedges in water until slightly soft with Adobo or seasoning of choice
  4. Drain water
  5. Add potatoes to baking pan
  6. Season with Lemon Pepper and Sea Salt
  7. Drizzle with Extra Virgin Olive Oil
  8. Pop into oven for 15-20 minutes or until crispy
  9. Serve & enjoy!

Vegan Tofu Scramble Kale Fried Rice

Craving some fried rice? Check out this recipe I tried a few years ago and still enjoy to this day!

Ingredients

  • 1/2 lbs of Firm Tofu
  • 1 Bunch Kale  (8-10 leaves, ribs removed, leaves thin sliced)
  • 3 Cup Rice  (cooked, day old preferred)
  • 1-2 Garlic (minced)
  • 1 inch Ginger  (thin sliced)
  • 1/4 Cup Basil  (fresh leaves, chopped)
  • 2 tbsp Canola Oil  
  • 1 tbsp Sesame Oil  
  • 3 tbsp Soy Sauce or Liquid Aminos 
  • 1/2 tsp Curry Powder or Turmeric
  • 1 tbsp Lemon Juice
  • Salt and Black Pepper

Full Recipe Here