FLAX SEEDS - SEEDS OF THE WEEK

Flax seeds are not only a crunchy element to add to your smoothies or salads, they have amazing health benefits and highly nutritious. High in omega 3 fats flax seeds are also rich in dietry fibre which promotes regular bowel movement therefore improving the digestive system. As a super food flax seeds are a good source of protein and can be an alternative protein for those who dont eat meat. Flax seeds keep hunger at bay which may aid in weight control by controlling your appetite. When eating flax seeds opt for ground flax seeds since they are easier to digest. Your intestines cannot break down the outer shells of the flax seeds.

BLACK PEPPER - GROUND SPICE OF THE WEEK

If I could use one spice for the rest of my life, hard but I would try, I would choose Black Pepper! I literally put this spice in all my food, from eggs, to chicken, to sukuma wiki (kales). Now if it was possible to add to tea I would! Black pepper is a savory spice that is used on savory dishes that not only add flavour to food but a wonderful aroma and chili essence.

CHICK PEAS - GRAIN OF THE WEEK

I had never cooked with chickpeas before but when I did I never looked back. I made chickpea curry and it was delicious I had to make it again and again! I will definately post the recipe soon, I forgot to take any pictures since I could not believe I had not cooked chickpeas before! Chickpea is usually a key ingredient in hummus, chana masala, and can be ground into flour and made into falafel. It is also used in salads, soups and stews. Chickpeas are a nutrient-dense food, providing rich content of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus. Chickpeas are usually rapidly boiled for 10 minutes and then simmered for a longer period. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes.  

OREGANO - HERB OF THE WEEK

Oregano is a culinary herb, used for the flavor of its leaves, which can be more flavorful when dried than fresh. It has an aromatic, warm, and slightly bitter taste, which can vary in intensity. Good-quality oregano may be strong enough almost to numb the tongue, but cultivars adapted to colder climates may have a lesser flavor.

GARAM MARSALA - GROUND SPICE OF THE WEEK

Garam Marsala is a blend of ground spices, originating from the Indian subcontinent, common in cuisines from the Indian subcontinent and Mauritius. It is used alone or with other seasonings. The word garam refers to "heating the body" in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine. There are other types of Marsala, like tikka masala and tandoori Marsala.

TACO SEASONING SPICE MIX

Homemade spice seasoning is a basic necessity in any kitchen.You need to have your to go to spice blend that will last you months stored properly in an airtight container. There are so many spice blends that you can make at home. They include; Apple pie spice, usually cinnamon, nutmeg, and allspice. Chili powder, a mixture of powdered red chili peppers and other spices and herbs, such as cumin, oregano, and garlic, used in Mexican and Tex-Mex cooking. Chinese five-spice powder, a blend of cassia (Chinese cinnamon), star anise, cloves, and two other spices. Herbes de Provence, a Provençal blend of thyme, marjoram, rosemary, basil, bay leaf, and sometimes lavender. Mitmita, a blend of African birdseye chili peppers, cardamom, cloves and salt. Mixed spice or pudding spice, a British blend of cinnamon, nutmeg, allspice, and other spices.  Pumpkin pie spice, a North American blend of cinnamon, clove, nutmeg, and allspice. Quatre épices, a French blend of ground pepper, cloves, nutmeg and ginger. Shichimi, a mix of ground red chili pepper, Japanese pepper, roasted orange peel, black and white sesame seed, hemp seed, ground ginger and nori. Tikka masala an Indian spice blend of coriander, cumin, garlic, paprika, cardamon, pepper, cinnamon, clove, nutmeg, ginger, mint and chili.

HOMEMADE PIRI PIRI SPICE MIX

Nothing beats homemade spice blends when it comes to getting the freshest ingredients. Piri Piri spice is a blend of both spices and herbs to create the perfect combination for spices that can be used as dry rubs or even in making sauces. The original recipe calls for mixing crushed chillies, basil, citrus peel, tarragon, onion, oregano, peppers, pimiento, garlic, lemon juice, salt and bay leaves. The main ingredient is usually the pili pili also known as 'bird's eye chili' in Swahili we say Pili Pili which literally translates to "pepper pepper" Piri Piri spice mix is hot yet aromatic and gives food an extra touch of exotic flavours. Mostly used in African and Portuguese cuisines, this spice blend can be used for making dishes such as piri piri chicken that totally delicious! Rubbed on stake or used for marinating the stake before grilling. Its a vibrant spice mix that is versatile and can be used however you feel your cooking juices will take you.

QUICK EASY PUFF PASTRY DOUGH

One of my ver favorite pastry treats to eat are Pies! Meat pie, vegetable pie, chicken pie, pretty much every kind of pie I can get. So I always wondered how they go those yummy flaky layers that you bute and you can hear the crunch! So I decided to find out how to make the puff pasty, the original puff pastry is usually a long process and so I though why not find an easir way of making puff pastyr so that I can make a pastry dessert. I was inspired by this recipe that is quick yet effective in getting pressty similar results like the original puff pastry recipe. Puff pastry, also known as pâte feuilletée, is a flaky light pastry containing several layers of butter which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a laminated dough composed of two elements: a "dough packet", the détrempe, and a "butter packet" or other solid fat, the beurrage. Preparing a classic puff pastry requires an envelope formed by placing the beurrage inside the détrempe. An "inverse puff" pastry envelope places the détrempe inside the beurrage. The resulting paton is repeatedly folded and rolled out before baking. The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process. Some recipes that you can make from puff pastry include: Beef Wellington, Cheese straws, Croline, Miguelitos, Mille-feuille, Palmier, Pastel de nata, Pithivier, Sausage rolls, Steak and kidney pie and other types of pie, Strudel, Tarte conversation, Tarte Tatin, Torpedo dessert and Turnovers among others

GARLIC - VEGETABLE OF THE WEEK

This week's ingredient is the might, flavorful Garlic! The word garlic comes from Old English garleac, meaning "spear leek." Dating back over 6,000 years, it is native to Central Asia and has long been a staple in the Mediterranean region as well as a frequent seasoning in Asia, Africa, and Europe. Egyptians worshiped garlic and placed clay models of garlic bulbs in the tomb of Tutankhamen. Garlic was sohighly-prized, it was even used as currency. Folklore holds that garlic repelled vampires, protected against the Evil Eye, and warded off jealous nymphs said to terrorize pregnant women and engaged maidens. And let us not forget to mention the alleged powers of garlic which have been extolled through the ages. Surprisingly, garlic was frowned upon by foodie snobs in the United States until the first quarter of the twentieth century, being found almost exclusively in ethnic dishes in working-class neighborhoods.

HOMEMADE ITALIAN HERB RUB

Herb Rub is usually any mixture of ground spices that is used to rub on raw food before cooking it, especially food that is to be grilled, pan fried or even baked. The herb rub usually forms that coat on the food giving it that extra flavor and texture. When using the herb rub, food can be marinated in the rub so that the flavors can be incorporated into the food intensifying the taste. Once the food is coated with the herb rub, it can either be cooked immediately or left for several hours before cooking. You can even remove the rub partially off the food before cooking it if you do not want too much herb flavour on your food. Most herb rubs use spices that are coarsely ground, so that the herbs do not disappear in the food while cooking. Sugar and salt may be added to the herb rub which adds a caramelized taste to the food.Sometimes a herb or spice herb can be as simple as just using black pepper especially on stakes. When cooking with herb rubs the most popular cooking method is using dry heat where you do not use any liquid or water. Such method include Sauteing, Grilling, Baking and  Pan Roasting especially when breadcrumbs or flour is used in the recipe. Dried herbs enhance food with their aroma and flavours. You can use your herb rub to stir into stews or soups, you can rub it on whole chicken when cooking stuffed chicken, you can sprinkle herb rub in your soups and dips and you can even add to roasted vegetables just before serving.

PLUM - FRUIT OF THE WEEK

Hey Lovelies. Happy New Year! I know, it mid January but, since this is my first post for 2018, it qualifies to be a new year wish! I hope you've been good and last year has been amazing for you guys. For me last year was a mixture of good and bad but I thank God I have made it to another year. This year I've decided to be bolder in the kitchen, try new things recipes, use ingredients I have never used before, learn new cooking skills, eat out more... as you can see the list is endless. Basically I want to do more!I have a good feeling it's gonna be an amazing year! So to kick us off the new year 2018 is fruits, Plums to be precise. Well, plums had to make it since its Plums season in Nairobi, Yeeei! I have always loved Plums and always look foward to their season. So I will take full advantage of them to create amazing Plum recipes! Here are a few fun and nutritious facts about Plums

CHOCOLATE GLAZE

I looove chocolate! I'm a chocoholic! Anything chocolate and you got me... if I could eat chocolate everyday I would. Today I have a simple yummy chocolate glaze recipe that you can literally pour on any sweet treat that you want. There is usually no limit when it comes to chocolate sauces, it just adds that much needed deliciousness!The chocolate glaze has only 3 ingredients and its done within a few minutes, and you'll be licking your spoon once you are done!

CABBAGE - VEGETABLE OF THE WEEK

Hey Lovelies,
Cabbages are as old as centuries yet they continue to make an appearance on our tables every other day for dinner, salads or soups. Most people do not like cabbage but I think it is just in the way that you cook it. There are different types of cabbages, White cabbage, Red cabbage and Savoy cabbage. Cabbages are prepared in many different ways for eating. They can be pickled, fermented for dishes such as sauerkraut, steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. Contaminated cabbage has been linked to cases of food-borne illness in humans.

HOMEMADE APPLE PIE SPICE MIX

Hey Lovelies,
I'm a spice addict. I pretty much live spices in almost everything I eat. Whether it is hot spices, mild spices or even sweet spices, spices are the one thing that can never miss in my pantry. Spices flavour food, improve taste, elevate food to higher levels of goodness and give food an added touch of class. Spices are life! Today I'll show you how to make your own Apple Pie Spice mix.This is a delicious fragrance spice mix that is mostly used when making apple pies. You can always buy apple pie spice mix but why not make your own? It is easy and you probably have all the spices that you need in your house.

EXTRA VIRGIN OLIVE OIL - OIL SEASONING OF THE WEEK

Hey Lovelies,
Today's ingredient of the week is Extra Virgin Olive Oil. Extra virgin olive oil is made simply by crushing olives and extracting the juice. It is the only cooking oil that is made without the use of chemicals and industrial refining. It’s simply the juice of fresh, healthy olives which contains, more than any other grade, the health-promoting nutrients that olive oil is famous for.WHAT IS EXTRA VIRGIN OLIVE OIL? Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil. It's not easy to produce extra virgin olive oil. A producer must use fresh olives in good condition and monitor every step of the process with great care. Extra virgin olive oil doesn't stay that way: Even in perfect storage conditions, the oil will degrade over time, so it's important to enjoy it within its two-year shelf life.

TERIYAKI MARINADE

Hey Lovelies,
Since I made that nyama choma stew I have been thinking about what I can use to flavour my grilled food for an unfforgetable flavour. The thing that popped into my mind was marinating the food. A marinade is a sauce typically made of vinagar, spices, oil and herbs. Marinades are used to soak foods such as fish, meat, chicken or even vegetables before cooking in order to flavor the food or even soften it. Marinades can either be acidic, that is, made with ingredients such as lemon juice, wine or vinegar. They can also be enzymatic that is, made with ingredients like ginger, pineapple or even papaya. Marinades bring grilled food to a delicious new height as they intensify their flavors. Or even foods that you want to stir fry or even make stews with. You can make a general marinade to use for all your grilling foods but there are marinades that are made for their use on specific foods. For instance there is chicken marinades, beef marinades, steak marinades, brine marinade for smoked salmon, Korean BBQ chicken marinade among others.The one I am making today is Teriyaki Marinade that you can use to marinate Chicken, Meat or even Vegetables. I am definitely excited to use it for beef or chicken in the coming weeks. This recipe is not complicated and does not require too much time or effort. Just gather your ingredients, throw them in a bowl, give them a quick stir until sugar dissolves then use it immediately. Or you can store the Teriyaki Marinade for later use up to 7 days in the refrigerator. It smells delicious even before it has been used so imagine how absolutely yummy it is going to be when used on different dishes! Here we go!

BLUEBERRY - FRUIT OF THE WEEK

I love Blueberries. These little sweet tangy berries are full of deliciousness and nutrients. Blueberries  are perennial flowering plants with indigo-colored berries. Blueberries are sold fresh or are processed as individually quick frozen (IQF) fruit, purée, juice, or dried or infused berries. These may then be used in a variety of consumer goods, such as jellies, jams, blueberry pies, muffins, snack foods, or as an additive to breakfast cereals. Blueberry jam is made from blueberries, sugar, water, and fruit pectin. Blueberry sauce is a sweet sauce prepared using blueberries as a primary ingredient. Blueberry wine is made from the flesh and skin of the berry, which is fermented and then matured; usually the lowbush variety is used. Blueberries are one of the most nutrient-dense foods in the world and contain large levels and a broad range of antioxidants. Blueberries are especially rich in proanthocyanidins, which have been observed to have additional anti-aging properties.

SWEET POTATO - VEGETABLE OF THE WEEK

Sweet Potatoes are great vegetables that you can do so much with. You can eat them raw, they make a great snack. You can boil them and eat with tea, fry them up and make Sweet Potato Fries, bake them into pies, bread and even cake. You can add them to salads and even mash them up for a great dip. Being a vegetable, the sweet potato should not be overcooked as it will loose its flavour and nutrients. Many varieties of sweet potatoes are available, but three can usually be found in any local supermarket. The first type is called the Covington sweet potato, which is a favorite for mashing or roasting. This particular variety has rose-colored skin, with very sweet orange flesh. The second one is the O’Henrysweet potato. This one is a little unusual in that it more resembles an Irish potato, with a pale copper-colored skin and white flesh, which tastes sweet and creamy, making it a perfect candidate to be used in soups and stews. Third type we have the Japanese sweet potato, with its prominent red skin and dry white flesh. This type of potato is commonly roasted and used as a side dish or a snack. Sweet potatoes are High in Manganese.

RICE - GRAIN OF THE WEEK

Hey Lovelies,
Let's talk about rice today. It is such a common ingredient that we tend to use almost on a daily basis yet it is so versatile. For instance did you know that, there are over 40,000 varieties of rice! Whoa! What? Ok. The varieties of rice are typically classified as long, medium, and short-grained. The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky. Medium-grain rice is used for sweet dishes, for risotto in Italy, and many rice dishes, such as arròs negre, in Spain.Some varieties of long-grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed. A stickier medium-grain rice is used for sushi; the stickiness allows rice to hold its shape when molded. Short-grain rice is often used for rice pudding. Instant rice differs from parboiled rice in that it is fully cooked and then dried, though there is a significant degradation in taste and texture. Rice flour and starch often are used in batters and breadings to increase crispiness.

AVOCADO - FRUIT OF THE WEEK

We've had so many Avocados in the house that it was only inevitable that I would speak about them. Avocado will be the ingredient of the week so look foward to its appearance in one or two recipes this coming week. The avocado (Persea americana) is a tree long thought to have originated in South Central Mexico, classified as a member of the flowering plant family Lauraceae. Recent archaeological research produced evidence that the avocado was present in Peru as long as 15,000 years ago (a bit of history). Avocado (also alligator pear) also refers to the tree's fruit, which is botanically a large berry containing a single seed. Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world.They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, they ripen after harvesting. Avocado trees are partially self-pollinating. Nutritionally,  a typical serving of avocado (100 g) is moderate to rich in several B vitamins and vitamin K, with good content of vitamin C, vitamin E and potassium. Avocados also contain phytosterols and carotenoids, such as lutein and zeaxanthin. Avocados have diverse fats. For a typical avocado: About 75% of an avocado's energy comes from fat, most of which (67% of total fat) is monounsaturated fat as oleic acid. Other predominant fats include palmitic acid and linoleic acid. Although costly to produce, nutrient-rich avocado oil has diverse uses for salads or cooking and in cosmetics and soap products.