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7 Recipes TV's Favorite Cook Wants You to Eat to Stay Healthy! - PRNewswire

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7 Recipes TV's Favorite Cook Wants You to Eat to Stay Healthy! - PRNewswire

7 Recipes TV's Favorite Cook Wants You to Eat to Stay Healthy! - PRNewswire

Posted: 07 Jul 2020 05:17 AM PDT

HOLLYWOOD, Calif., July 7, 2020 /PRNewswire/ -- The new show, now streaming on Amazon's Prime Video, features chefs from LA's top vegan restaurants cooking up extraordinary plant-based dishes, which are needed now more than ever to achieve optimal health during these perilous times. The show is free for Prime members!
Check it out here: https://amzn.to/2VysJQ9

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Roasted Vegetables in Butternut Squash Coulis by Ron Russell of SunCafe
Roasted Vegetables in Butternut Squash Coulis by Ron Russell of SunCafe
Courtesy of Carnival/Masterpiece
Courtesy of Carnival/Masterpiece

The Food
On New Day New Chef Support and Feed Edition, LA's top chefs veganize a German pastry - called a Maultaschen - by filling the dough with spinach and peas instead of meat. Jackfruit is transformed into fish cakes. The classic Mexican burrito gets a makeover with pickled cabbage. There's a new spin on Italian Panzanella salad, a wild take on peanut butter sandwiches and an ice cream pie made with almonds. All of it: 100% cholesterol-free, dairy-free and meatless, packed with vitamins, minerals, anti-oxidants and anti-inflammatories to fortify our health.

The TV Cook
One of the stars of this special edition is Lesley Nicol, the award-winning actress who plays Downton Abbey's endearing head cook Beryl Patmore. Mrs. Patmore cracks eggs and whips cream in the historic drama's kitchen. But, in real life, actor Lesley Nicol has had a change of heart when it comes to what's in her stew. Fans may be surprised  to learn that Lesley has become a vegan. She's even taking vegan cooking classes from one of the show's chefs, Sun Cafe's Ron Russell, who shows viewers how to make butternut squash Coulis topped with roasted vegetables and vegan feta cream.

Support and Feed
In this special edition, the food is delivered to those most in need, from children's charities to senior centers, by the amazing organization Support and Feed created by Maggie Baird, actress and mother to superstars Billie Eilish and Finneas, who all appear on the show.

Nutrition
Doctor Neal Barnard, President of Physicians Committee for Responsible Medicine, calls it the perfect show for our times: "New Day New Chef Support and Feed Edition breaks critically important new ground as people everywhere rethink what to eat for health, ethics, and the environment. It's engaging and fun, as it tackles the issues that matter most." Dr. Barnard appears on the show explaining plant-based nutrition.

Other Celebrity Participants
The show's host is journalist and New York Times bestselling author Jane Velez-Mitchell. Also appearing: Dynasty's Elaine Hendrix, CSI's Jorja Fox, Lost's Emilie de Ravin, Friday's original "Bye Felicia" Angela Means-Kaaya, supermodel Joanna Krupa, influencer Kyle Krieger, America's Next Top Model's Katie Cleary and American Idol announcer Mark Thompson.

Interviews available upon request.

New Day New Chef: Support and Feed Edition is produced by Inspired. and the nonprofit 501c3 JaneUnChained News Network, and directed by Emmy Award winner Eamonn McCrystal.

www.supportandfeed.com
www.newdaynewchef.com

SOURCE Jane UnChained News

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http://www.janeunchained.com

Kupuna Caregiver: Cooking Up New Recipes To Keep Mom Active - KHON2

Posted: 06 Jul 2020 01:58 PM PDT

Kupuna Caregiver

Posted: / Updated:

HONOLULU (KHON2) — "She's a lady that keeps busy and she is feisty," laughs Brenda Wong.

Brenda Wong's mother is a cancer survivor who rediscovered her love for orchids and gardening.

"We have a vegetable garden now and every weekend she likes to know that she has something to harvest. She also has her orchids," say Wong.

Mom has also discovered streaming movies, as well as YouTube videos to make her favorite chicken dish.

"One night we watched how to make Hainan Chicken all night until 2 in the morning. We tried it several different times and I think we finally figured out a good recipe to make Hainan Chicken," says Wong.

Wong has also been busy as the Director of Food Services at Kapiolani Medical Center, where she gave us a tour last year. As a breast cancer survivor, she had no issues going back to work during the pandemic while coordinating all of Hawaii Pacific Health's food donations. 

"I'm just in awe of all the people donating and their generosity," says Wong.

The mother of three children has been generous with her time volunteering in her community and even started sewing again with mom to make face masks.

"I call her my factory supervisor. So as soon as this outbreak happened, I started sewing masks and sending them to families. I think it's important to keep our kupuna active because if they don't go out and they don't get exposure, they tend to lose track of where they are and what day it is. My mom is learning. I think she recognizes that she does need to exercise and that she needs to stay active. In the morning, I ask her what she's planning or getting accomplished for the day," smiles Wong.

Cooking: Inn at Castle Hill reveals secret recipe - The Local Ne.ws

Posted: 06 Jul 2020 07:56 AM PDT

iris louis scones
Photo by Iris Garabedian Louis

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By Iris Garabedian Louis

The Inn at Castle Hill, a Trustees property, is a gem. I know this from personal experience.

Before moving to Ipswich, my husband and I stayed there innumerable times over the years.

It is an elegant respite that exudes warmth and is run by people who know how to attend to your needs without being overbearing.

The views are spectacular on this cherished edge of the world. If you have a special occasion, and even if you are local, treat yourself to some pampering and stay at the inn.

On a couple of occasions, I have given gift certificates from the Inn as a wedding present with the hope of a first-year anniversary being spent in one of a dozen ethereal rooms.

It is wonderful any time of year. It reminds me of a Relais and Chateaux inn we stayed in years ago in Cashel on the northwest coast of Ireland.

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Guests wake up to breakfast served in a casual but elegant dining room with water views and an occasional deer or three grazing on the front lawn.

The walls are beautifully decorated in a version of Farrow and Ball's "Oval Room Blue" and draw you in.

Local artists' paintings capturing the beauty of Ipswich dot the walls, and some of the art is for sale. It is easy to be spoiled here. You may never want to leave.

The breakfast aromas of coffee and whatever is on that morning's menu make you feel pampered.

Innkeeper Camilla Eagan was kind enough to offer me the inn's "secret" recipe for their popular scones. It's pure comfort food, with buttermilk contributing to the tender texture and smooth flavor.

After baking for so long, I can recognize ingredients or the combination of ingredients that almost guarantee a delicious outcome.

Buttermilk is one of them. Demerara sugar is another. This is a large-crystal dark brown sugar that adds sweetness and crunch to the top of the scones.

To me, scones border on the sweet or savory line. I like to serve them with foods that complement both and let guests determine their own palate.

A well-rounded selection might include the scones, "over easy" or soft-boiled farm-fresh eggs, Norwegian smoked salmon, and roasted asparagus.

Asparagus is now in season. but avocado slices sprinkled with the Mediterranean spice blend za'atar are a delicious option. too. Za'atar has a nutty, herbal. lemony flavor.

When at the peak of the season, deep red strawberries are an irresistible addition both for their taste and their color.

A simple addition that adds a touch of elegance might include strained yogurt with maple syrup.

Make this using cheesecloth to strain an eight-ounce container of plain unsweetened yogurt overnight or longer.

Then serve this "cream cheese" drizzled with pure maple syrup alongside the scones. The longer the yogurt strains, the more dense it becomes. Serve in an elegant "Emile and Henri" ramekin.

The Inn at Castle Hill Scone Recipe
Makes 14-16 scones

3 cups flour
¾ cup sugar
1 tablespoon baking powder
½ teaspoon (tsp) baking soda
½ tsp salt
¾ cup (1 1/2 sticks) cold butter
1 cup buttermilk
2-2 1/2 cups fruit fresh or dried fruit
Demerara sugar

Preheat oven to 450 degrees. Sift the first five ingredients together in a food processor.

Cut butter into small pieces, add to processor, and pulse until it resembles small peas.

Add cold buttermilk and fruit until just combined.

Shape into a large disk 1.5 inches thick and 9-inch in diameter. Use a pastry scraper to cut the disk in half and cut seven or eight triangular scones from each half.

Place the wedges on Silpat or a parchment-lined baking sheet. Sprinkle the tops with demerara sugar. Bake at 450F for 12-14 minutes.

Our favorite combinations:
Strawberry rhubarb
Pear and crystallized ginger
Blueberry (add some lemon zest to mix)
Raspberry
Dried apricot and ginger
Cranberry orange
Currant

Iris Garabedian Louis can be reached at Irissimplifies AT gmail.com.

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