Tuesday, November 15, 2011


It is starting to get really cold out there and I was thinking about what I would drink if I caught a cold when I remembered my Mom's honey and lemon remedy. I was out of lemons but I did have ginger and I decided to make myself a ginger drink to boost my immune system before anything happens :)

The ginger root is a very medicinal plant that has been used for decades to treat all kinds of ailments. Here are a few benefits of the ginger root:

-Immune system booster
-Anti-bacterial and anti-fungal effects
-Soothes menstrual cramps, migraines and nausea
-Aids in digestion and soothes an upset stomach
-Lowers cholesterol

As for me I ALWAYS use GINGER & GARLIC in almost every food I prepare, I love the flavor and of course their health benefits too.

Our ***SPICY*** Ginger Drink


1 cup fresh ginger root, skin removed (If you don't like it too spicy you may want to reduce your measurements to 1/2 a cup or 1/4 cup of ginger root)
6-7 cups of water, divided
1/3 cup honey


First, place the ginger root and 2 cups of water into a high speed blender and blend until liquefied.
Then pour content from the blender into a medium size pot.
Add 4-5 cups of water into the pot, cover and bring to a boil.
Next, using a sieve, carefully pour boiled mixture (You may also want to let it cool down some to avoid getting burned) from pot into another container in order to catch all the chaff from the ginger root.
Finally, add 1/3 cup of honey into your ginger drink and mix.
You may also add a dash of cinnamon to your individual glass before drinking.
Enjoy it warm or cold
Save the rest in a bottle with a lid and store in the refrigerator.


Friday, November 11, 2011


I haven't blogged for a little while but you must know I have been super busy. As usual I always have more than one project  going on at the same time. Recently I've been busy with the 3G MOMS. Have I told you about the 3G MOMS? Well, you're in for a treat so why spoil it now?

I have been doing my hair, yup, I do my own braids and I'm getting better with practice. See? My daughter calls them Rock N' Roll Twists, others call it City Twists. It is a very trendy hairdo that people pay $300 to have done at an exclusive location here in Atlanta, BUT I HAVE BEEN STUDYING IT FOR MONTHS AND FINALLY CRACKED THE CODE! So I am mighty proud of myself :)

Now let's talk about food. My little Wonder aka Nina and I have been experimenting on breakfast smoothies all week and came up with some pretty delicious stuff.  Even my 14 month old son loves it, when he hears the blender he runs to the kitchen screaming "Banana, banana!" it is the cutest thing I ever heard :)

"Mommy, this is the best and most fun part of my morning!" 

Our Raspberry Explode:

3 ripe bananas
2 cups of Soy milk (vanilla-flavored) *You can also use Almond milk if you want*
1 Tbsp coconut oil
2 tsp Lacuma powder
5-6 frozen raspberries *You may use your favorite frozen fruit*


Blend the first four ingredients until smooth and then pour about 3/4 of it into a glass. Next, add the frozen raspberries and blend until smooth. Pour the rest of the smoothie from the blender into the glass. Be creative with your designs and let the kids do theirs, they come up with the best designs and ideas. This is a great way to enjoy a healthy breakfast. Have fun!

Our Meatless Meatballs:

I was in the mood for some meatballs today and remembered I had some meatless meatballs in the fridge. I also had some cabbage which I'd blanched, squeezed and then stored in the freezer. This was my lunch. The pictures above show just the meatballs before I added my cabbage. Hope you like it if you do try it.


1.5 large yellow onions, chopped
1/2 green bell pepper, chopped
4-5 cloves of garlic, minced
1 cm fresh ginger root, minced
2 plum tomatoes, diced
1/4 tsp onion powder and garlic powder
1/2 tsp dried parsley flakes
1/2 dried oregano
2-3 Tbsp curry (I love curry)
3 Tbsp extra-virgin olive oil
2 vegan vegetable bouillons (or salt to taste)
9oz Veggie Patch Meatless Meatballs (You can find this in the organic section of your local grocery store)


In a saucepan, heat the olive oil and add the onions, fresh garlic and fresh ginger. Once the onions become lightly translucent add the rest of the ingredients except the meatballs. Let cook for about 3 minutes covered and then add your meatballs. Cook for another 5 minutes on low heat. (If you decide to add spinach or cabbage, add about 2 cups of either at the same time you add your meatless meatballs and let cook together). Serve with pasta or eat as is. I enjoyed mine very much. Next time I will add some pepper to kick it up a notch. I like spicy food :)

Hope you're preparing for THANKSGIVING. What are you cooking this year?  In my house we always have an International-style Thanksgiving and this year will be no different. I will be making a large pot of eru (my favorite traditional meal from Cameroon)...thinking about it makes me smile already :):):)