GOT THAT SEA MOSS?


I am pretty sure that most everyone from teenagers to adults living at this time will forever refer to their life as before Covid-19 and after Covid-19. It makes perfect sense that a global pandemic would be a point of remembrance in a negative way and some surprisingly positive life changing moments. Like the call my daughter got from one of her cousins asking for a hookup on Seamoss. “Wait. What? Don't you eat pork rinds?,” she asked. No judgement, but pork rinds and sea moss just seem miles apart she shared with me.


Well, my niece thankfully has begun to take stock of her health, acting on the information that COVID-19 has a proclivity for those with compromised immune systems and she remembered that we were the family that touted all things health. And since Puffy and other celebrities and influencers were promoting the benefits, she knew we were the hookup. Yep. We got that Moss. What you need, jell or shake? Come to our Healthy Friday Pop Up to get yours.


On a just as serious note, food manufacturers and retailers are taking note of the newly health conscious, previously curious and seasoned observers of a healthy diet. Sales of plant based products have increased over 11% since the pandemic. Researchers have found that those new to the lifestyle say that they will continue to make healthy choices even after the threat of the virus has subsided. Look for a plethora of new products on store shelves, menus and fast food billboards.


As an early pioneer of plant based cuisine, I am happy to see that it is now easier than ever to find healthy products at mainstream venues. Word of caution to those who are new to “The Life,” please be mindful of ingredients. All manufacturers are not aiming for health, but rather taking advantage of the upswing in consumer behavior and using ingredients that may sound healthy but are heavily processed with minimal if any benefits.


As always, Paradise Natural Foods, are committed to healthy ingredients, organic whenever possible, and we source from them. They go out at dawn, when the dew is still on the veggies, say a prayer and then pick them, asking for their sustenance to keep us healthy. Well not really, but maybe, you get the drift.

-Chef Nezaa



RECIPE INSPIRATION OF THE WEEK



CAULIFLOWER “WINGZ”


1 cup non dairy mylk

2 1/2 cup unbleached flour

2 tsp. Granulated garlic

2 tsp. Granulated onion

2 tsp. Mustard (preferably yellow)

1 tsp. Sea salt

½ tsp. Cayenne pepper

1 tsp. Paprika

1 large head cauliflower cut in florets

Coconut Oil for frying (or high heat vegetable oil such as peanut)


INSTRUCTIONS:

  1. Pour oil into a heavy bottomed pot (preferably cast iron) to about 2 inches deep and heat on medium while you assemble the “wingz”

  2. In a bowl combine the flour with half of the seasonings mustard, and sea salt

  3. Pour non dairy mylk in another bowl

  4. Season cauliflower florets with the remaining seasonings

  5. Dip florets flour mixture and then into the wet mixture and then back in the wet mixture (Dry/Wet/Dry)

  6. Deep fry until crispy and golden brown

  7. Drain on paper towels

  8. Serve with hot sauce or your favorite vegan ranch dressing


NOTE: Make sure your oil is about 350 degrees before frying florets and they will absorb very little oil


40 views1 comment

Recent Posts

See All