Spring has sprung and with it a bounty of seasonal fresh fruits and vegetables. On a recent episode of “Life Advice” on Magic 98.3FM, I talk with Show Host Jennifer Lewis Hall on what’s in season and how to pick and prepare them.
Stay tuned for the second part of my two-part series featuring spring cleaning your pantry, where I dish on staple spices, oils, dried beans and more to have handy, plus tips for whipping up a quick and delicious meal on the fly!
Move over Olive! There’s a new girl in town. And she’s not just any ole gal. She’s rich, refined, smoking hot, and best of all, she’s real good to ya.
Avocado is a super food. And its sleek, smooth, buttery oil is heating up the culinary cosmos. But this tropical fruit is not just for Mediterranean diets and health nuts. With lots to love,everyone should be digging it. Get a load of some of what this green goddess has going on:
Good source of antioxidants like vitamins E and beta-carotene
High in monounsaturated fatty acids (good fats that help lower cholesterol)
Packed with protein
Lots of potassium – more than that of a banana
No cholesterol, no trans fat and no sodium
Offers more benefits than olive oil
When fired up Avocados leave nothing to be pitied. With a high smoke point, Avocados are perfect for high-temperature cooking like frying and searing. But don’t be fooled. This versatile oil comes dressed to impress, and adds her own brand of flavor to salads, seafood and more.
Avocado oil does dishes well. But it does the body even better. As far as edible oils go, this virgin girl has got the competition beat. Eat your heart out!
These Spicy Black Beans were featured as part of my recent Spice of Life cooking demonstration at Williams-Sonoma in New York City. The audience absolutely loved it! I hope you’ll enjoy creating this zesty, spicy, flavorful dish at home!
16 oz dried black beans
10 cups Water
1/2 cup red onion, minced
1/2 cup cilantro, chopped
3 garlic clove, peeled
2 Tbsp olive oil
2 tsp sea salt
2 slices Habanero or Scotch Bonnet pepper
Rinse beans and soak overnight.
In a dutch oven (or stock pot), add beans, salt, garlic and water and simmer for 85 minutes over medium-hi heat.
Add olive oil, red onion, habanero and most of the cilantro and cook an additional 3-5 minutes.
Remove from stove and cool for a few minutes.
Remove the garlic cloves and habanero slices.
Spoon beans into medium flat bowl and dress with remaining cilantro.