Snacks

Purple and Sweet Potato Egg Hash

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Photography by. Unknown(Left) and Bernadette Mira(Right)

Model: Daphne Selfe

This particular image kept on coming back to me for some reason. It struck me, because (obviously) the woman who is modeling in the picture looked significantly older (NOTHING WRONG WITH THAT ALL) than the pictures I normally post on here. I thought to myself, “Damn! This woman is rocking this suit!” I was curious and I wanted to find out more about this power house of a woman.

‘Daphne Selfe’ immediately popped up as soon as I copied the image into the Google search bar. I’d never heard of her before, but I continued to see words appear like ‘Oldest’, ‘Professional’, ‘Beautiful’, the list went on and on.  She has been modeling since 1949, which if I do the math correctly is 68 years…is that right?! That’s insane! Which, honestly, makes sense since she is the World’s Oldest Professional Model.

Her resume of work impressed me. I’m not going to sit here and write everything down about her and her accomplishments, but take a moment and just sit with yourself for a while. Women are amazing right?! I feel like it’s easy for women to forget how impressive and how impactful we have been to this place we call Earth. Even if we feel like we have zero importance in this world, we certainly do and we can certainly accomplish ANYTHING that we want to.

So, ladies and gents, take a moment and realize how special we’re as humans. I know this is turning into some type of ramble, but I think it’s important that we take those moments when we have time to and give ourselves a pat on our backs. We can do anything we set our minds to. If someone can work their butt off till their 87, then anyone can!

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Purple and Sweet Potato Egg Hash

Serves 1-2

Ingredients

1-2 small purple potatoes

1 small sweet potato

1-2 eggs

2 tbsp. of olive oil 

sprinkle of sea salt and black pepper

1 tsp. of garlic powder

1/2 tsp. of white pepper 

Extra:

Cast Iron Skillet

Spatula 

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Directions:

  1. Cut the potatoes in small cubes and toss in the cast iron skillet on medium heat with olive oil.
  2. Then add the following seasonings. Sea salt, black pepper, garlic, and white pepper.
  3. Sautee the potatoes for 6 minutes. Then crack the eggs and add them to the cast iron skillet with the potatoes creating a circle around them. Season the eggs with salt and pepper.
  4. Cook/Sautee for another 3-4 minutes. Once the sides of the eggs start to turn a crispy brown, take the cast iron off the heat and serve at once.
  5. Enjoy for breakfast or a snack!

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Photos by. Bernadette Mira

Spicy Grilled Sriracha Corn

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Photography by. Steven Meisel(Top) and Bernadette Mira(Bottom)

Tomorrow is 4th of July and I am looking forward to relaxing and celebrating with delicious food. These two lovely ladies Naomi Campbell and Christy Turlington photographed by the brilliant Steven Meisel, inspired me to create a dish that any person would enjoy for this 4th of July.

Naomi and Christy are definitely legends in the model world and are rightly so. They both give such expression and life into the photos they have modeled for. It was exciting to see the work that they both have done and being inspired by them.

By the looks of these two women, it’s time to stop with the chit-chat and munch down on something spicy, sweet, salty, AND OH SO butterlicious!! So, here we go! This 4th of July I introduce you to…

Spicy Grilled Sriracha Corn

Serves 2

Ingredients

Two medium size ears of corn

Sauce-

2-3 Tbsp. of Sriracha

1/2 tsp. of ground cinnamon

1/4 tsp. of black peppercorn

1/2 tsp. of red chili pepper flakes

pinch of ground garlic

pinch of sea salt

Garlic Butter-

2 Tbsp. of good butter (Kerry Gold)

1 tsp. of finely chopped garlic

Extra:

Grill Pan or Standing Grill

Vegetable oil (for brushing corn)

Brushing utensil

Tongs

Cook’s Notes: Corn with the husk intact, is so much better than the plastic wrap ones.

Directions:

  1. Shuck corn.
  2. Prepare grill pan or standing grill.
  3. Bring grill to a medium heat and lightly brush with oil.
  4. While the grill is heating up, prepare the corn and spicy sauce.
  5. Lightly brush corn with vegetable oil on all sides and set aside on plate.
  6. In a small bowl whisk together sauce ingredients until well combined.
  7. Brush the corn with the spicy sauce till completely covered.
  8. By this time the grill pan should be hot. Add the corn to the grill pan.
  9. After five minutes, raise temperature to high heat so the corn can get grill marks.
  10. Grill the corn for 12-15 minutes. Periodically flip the corn on every side so each side gets grilled.
  11. While waiting for the corn to be done, mix up the garlic butter ingredients in a small bowl. Then set aside.
  12. Once the corn has finished, transfer the corn to a plate to serve with garlic butter on the side.

Enjoy and Happy 4th of July!

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Photo by. Bernadette Mira

Coconut Spice Bars with Jourdan

2016-06-20

Photography by: Cuneyt Akeroglu (Left) and Bernadette Mira (Right)

Hello my fellow fashion lovers and foodies!  This week I am doing a double recipe, because the very talented, model and mother Jourdan Dunn has inspired me to do two dishes. (HOPEFULLY the second one works out just as much as this one…fingers crossed everyone.)

I have spent this past weekend and part of this week being engrossed in Jourdan’s world. I found myself laughing and enjoying her channel on YouTube WELL DUNN that features her talents in cooking. With special appearances by fashion models and artists such as Karlie Kloss. Jourdan Dunn, is also an inspiration to me personally. Being a black woman has its difficulties, especially when I was a little girl. Growing up, there weren’t many black women for me to look up to. I would go to a store and buy a magazine and hardly ever saw someone who represented what I look like. Now, its refreshing to see black women such as Jourdan on the cover of Vogue. She is one of the many black women to open doors for those black girls wanting to be models or anything for that matter. Thank you Jourdan for being a strong, black woman and opening those doors.

Other than being an unstoppable model who was voted “Model of the Year” in 2008, I found  out that Jourdan Dunn has a deep love for spicy food. Thai food in particular. You can watch her adventures to Thailand in this video. The recipe that I will share with you guys today, is not on the spicy side, BUT if Jourdan is reading this, I am up for the challenge Jourdan. I will give you a spicy dish for the next recipe you inspired!

For now, everyone enjoy this sweet, crunchy and delicious recipe…

Coconut Spice Bars

Adapted from Green Kitchen Stories Quinoa Chocolate Bars

Makes 5-6 bars

Ingredients

1/2 cup of puffed rice cereal (honey)

1/2 cup of finely chopped candied ginger

1/2 cup of sunflower seeds

1/2 cup of chopped walnuts

1/4 cup of shredded coconut

1-2 tbsp of melted coconut oil

1/2 cup of peanut butter or any nut butter

Topping-

1/2- 1 cup of melted dark chocolate (lindt dark chocolate)

1/2 tsp. of red chili pepper flakes

pinch of sea salt

more shredded coconut nut to cover on top

Extra-

Parchment paper

Saucepan

Heat proof bowl to melt chocolate

Small loaf pan or medium size pan to pat down bar ingredients

Cooks notes: I keep my bars frozen so they don’t completely melt.

Directions:

1. In a medium size bowl, combined the first seven ingredients with a spoon. You might need to get dirty and use your hands, but that is the fun part.

2. After combined, pat the bar ingredients down in a parchment lined pan. I made the bars pretty big while using a 9 by 11 loaf pan, but you can use any type of pan. Just make sure it fits in your freezer and that all the ingredients are patted together.

3. Freeze for 1-2 hours.

4. While the bars are freezing, melt the chocolate in a double boiler. Here is a video showing how to melt chocolate. Video.

5. Once the chocolate has melted, set aside for a second and take the bars out of the freezer.

6. Pour the melted chocolate over top the bars, while spreading it evenly with a spatula. Quickly add the red pepper flakes, sea salt and extra shredded coconut to fully cover the bars.

7. Freeze bars again for another hour to 2 hours.

Enjoy frozen!

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Photo by. Bernadette Mira

Amazing Vegan Green Rice Balls

2016-05-29

Photos taken by: David and Jenny Mustard  (left) and Bernadette Mira (Right)

One of my favorite things to do is to find new, inspiring Youtubers and bloggers. The past six months I have been getting through a bulging disc in my back. Yes, it sounds terrible and I’m not going to lie, it is. I cannot stress enough, how important back/spine health is. So, take care of your backs’ people! I digress, through this trying time, I found happiness and comfort from one YouTube/blogger and that is Jenny Mustard.

I was immediately captivated by her soothing videos and way of life. Jenny is a minimalist/vegan who creates beautiful fashion and food dishes along with her lover David. I am thankful that I happened to come upon her YouTube channel one evening. I remember the evening all to well. I was laying in bed sobbing and suffering from the pain in my back. My loving boyfriend comforted me by giving me hugs and kisses. After an hour of letting out all my tears, I opened up my computer and went on to YouTube. Almost like magic, I came upon Jenny’s channel. A smile came across my face and my body began to feel at ease. I spent the next few days consuming all of her videos and was inspired to keep on going. Thank you Jenny and David for making me feel better during this difficult time.

On to the recipe. I automatically saw a rice ball and a type of green filling from looking at Jenny’s fashion photo. The pop of green reminded me of edamame and avocado. Then I thought pairing a spicy sauce alongside the rice balls would make this recipe complete. Enjoy!

 

Amazing Vegan Green Rice Balls

Makes 5 rice balls

Ingredients

1- 1/2 cups of sushi rice

to 2 cups of water

Filling:

1/2 cup of cooked edamame

1 half of one avocado

2 tbsp of finely chopped ginger

2 garlic cloves minced

juice from one lemon

1tbsp of red pepper flakes

pinch of black pepper

pinch of white pepper

1 tsp. of sea salt

Dipping sauce:

1tsp of Momokawa Diamond Sake (Watch The Birth of Saké on Netflix to see process)

2tsp of soy sauce

pinch of pepper

1-2 tsp. of hoisin sauce

1 garlic clove minced

2 tsp. of spicy chili seasoning or homemade chili sauce ( I found mine in Chinatown NY)

optional: black sesame seeds

Cook’s notes: Ice cold water and sea salt come in very handy. It’s a must for molding the rice balls by hand.

Directions:

1. Follow directions of sushi rice on container/bag.

2. While rice is cooking, prepare filling and dipping sauce.

3. In a food processor combine the filling ingredients together till it becomes a smooth paste. Set aside and cover.

4. In a small bowl add the sauce ingredients and whisk together till combined. Cover with plastic wrap and set aside in fridge to chill.

5. When rice is done and has set aside for ten minutes after cooking, gently lay out the rice on a cutting board and cool until it’s cool enough to handle.

6. While waiting, prepare a small bowl of ice-cold water and salt.

If making rice balls by hand watch this video (I ended up using a rice ball mold which I highly recommend for adding filling so it doesn’t squeeze onto the outside of the rice ball.)

7. If using a rice ball mold, add a little bit of rice at a time so it’s half full.

8. After adding half of the rice to the rice ball mold, wet your fingers with the ice-cold water and rub with salt. Gently thumb a small hole into the rice ball. (This is where the filling will go.)

9. Then put in 1-2 tbsp of the green filling into the rice mold.

10. Then add the other half of the rice to fill to the top.

11. The rice ball molder should come with directions, but the next step is to add the top to the rice ball mold and gently push down so the rice molds together. (I’m using the word “mold” way too much)

12. Take the top off and flip the rice ball molder facing downwards and push the rice balls out.

Enjoy these lovely Onigiri (rice balls) with the dipping sauce or by themselves.

 

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Photo by. Bernadette Mira