Posts tagged with "vegan recipes"

10 Supersmart Superfoods Your Kids Will Love

Having trouble getting your kids to eat healthy? When you package these superfood hits into a child’s menu you can be sure it’s a surefire way of giving them the nutrients they need and show them great nutrition is just around the corner!


This superfood packs in vitamins A, C and K, iron, potassium and calcium kids can grow their own basil at home. toss it on pasta sauces or pizza! It’s rich in plant chemicals, chlorophyll and other happy mood plant compounds.


Add cocoa powder and honey to kefir for a healthy quick breakfast for kids who won’t sit still to eat a meal. Or a cup of hot cocoa (at least 70 percent pure cocoa) promotes oral health and helps to protect delicate skin from sun damage over time. You can also sprinkle cocoa powder on fruit, snacks and desserts for a healthy punch of flavor. Plant chemicals and antioxidants increase concentration and decrease inflammation!

Black Beans

Adults aren’t the only ones who suffer from high cholesterol, they just get checked more often than kids. Black beans help kids keep cholesterol levels down and provide plenty of calcium and protein to boot. Make a tasty black bean dip with some fresh veggies for a fun snack.


This superfood is great sprinkled on breakfast foods. it regulates blood sugar, which will keep energy from crashing after breakfast in the middle of a school day, tastes great and is so easy to use. Its natural sweetness is a plus and goes with so many foods and beverages!


Avocados are full of good fat. Kids need a daily diet of 30% monosaturated fat and a little avocado a day provides more than enough. Use it like ordinary mayo for a great mix-in to creamy dips and sauces or sliced fresh for an afternoon snack. Guacamole is a no brainer for kids!


Here’s a switch, a tomato a day can keep cancer away. That’s right, the plant version of vitamin A can best fight off all kinds of stressors and the potassium they contain helps to boost energy and stabilize hydration. In-season tomatoes are amazing with basil and olive oil or lightly sautee for a very tasty sauce for pasta, fish or veggies!


A sweet spot you don’t want to ignore, kids have a natural liking for fruit and its energy-boosting plus. Encouraging eating fruit curbs drinking sugary beverages and snacks. Go for seasonal fun and plan a harvesting trip to a local orchard or bring your kiddies to the local green grocers to pick out what they want. A variety of colors provides kids with essential vitamins and minerals they need to grow and fiber to keep their bodies healthy. Introduce your kids to a daily fruit plate at a young age and they will probably continue the habit into adulthood.

Sweet Potatoes

These orange tubers are high in Vitamin A which helps kids develop healthy vision and eyes. And they’re delicious roasted, mashed or baked. For an amazing marshmallow flavor, use vanilla extract and honey for a not to be missed sweet treat.


Flaxseed is bursting with Omega-3 fatty acids that little guys need to grow their brains to their full potential. Buy it ground and sprinkle it over their cereal or add 1/4 cup to their favorite baked-good recipe. They’ll get better nutrition without even knowing it.


Kids who start their day with oatmeal concentrate better in school all day. oatmeal breaks down slowly to give continual bursts of energy over a long period of time. Add honey, nuts or chocolate chips to make it more kid-friendly, for a great way to use oatmeal be sure to check out the recipe section for a granola recipe the whole family will love.

About Nicolette M. Pace MS, RDN, CDE, CBC,CDN, CFCS ,FAND

Nicolette founded NutriSource Inc. ( )  in 2002 to provide high quality education, counseling and nutrition services for a diverse community population. Prior to founding NutriSource Inc, she served as Director of Clinical Nutrition at the NYHQ/Silvercrest Center where she provided both administrative and direct care for sub-acute and chronically ill patients. Nicolette was a key member of performance improvement projects and as Chair of the Nutrition Committee; significant positive changes were made in the standard of care. 

 Nicolette has been featured in CBS, ABC, NBC, Fox News, the New York Times, Seventeen, Fitness, Men’s Journal, More, Dr. Oz, Everyday Health, AOL, IVillage, Health, Shape and other magazines. She is also a contributing writer for Minerva Place, as well as an adjunct professor of Nutrition at CUNY and Touro Colleges. She believes in emphasizing a holistic approach toward food, nutrition and preventative healthcare.

Nicolette Pace Demo Reel watch HERE.


Father’s Day Recipes

This year to celebrate Father’s Day, Martell & culinary collective Ghetto Gastro have teamed up to create delicious recipes to pair with your favorite Martell drink.

Inspired by experiences with their own fathers and families, Ghetto Gastro set out to craft bold recipes easy enough for anyone to whip up ahead of their Father’s Day meal. Chef P.’s “Green is for the Money, Gold is for the Honey” Curry Fried Rice dish was inspired by his own father’s Barbados heritage and reflects how Bajans traditionally prepare the dish. The second dish, the Blistered Prawns, was inspired by Chef Malcom’s trip to Singapore.

Both dishes pair well with Martell Blue Swift, served on its own or over ice, to create a bold statement, exactly how Martell likes it. Here are two unique and international recipes that will be sure to impress all guests at your Father’s Day dinner.

“Green is for the Money, Gold is for the Honey” Curry Fried Rice

Curry, Martell Cognac, 360 Magazine, Vaughn Lowery


  • 15g ground black pepper
  • 5g ground white pepper
  • 5g ground cardamom
  • 5g all spice
  • 45g madras curry powder
  • 30g canola or other neutral oil
  • 90g coconut oil
  • 2 shallots, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 30g soy sauce, plus additional as needed
  • 15g honey
  • chiles, seeded and minced
  • 3 cups cooked white rice, cooled
  • 2 limes, 1 juiced and 1 quartered
  • 1/2 cup crushed pistachios
  • 28g dried mushrooms
  • 400ml hot water
  • 50ml soy sauce
  • 45g agave
  • 10g red miso
  • 10g ginger, grated
  • 20g cornstarch
  • 20g water

Vegan Oyster Sauce

  1. Put the dried mushrooms into a container and put the hot water over the mushrooms, making sure they are fully submerged.
  2. Let the mushrooms soak for at least an hour.
  3. Add the mushrooms and the soaking liquid to a blender and blend until smooth.
  4.  In a medium sauce pan add the mushroom mixture, soy sauce, agave, miso and ginger and bring to a simmer.
  5. Reduce heat to low and cook until the mixture begins to thicken (about 8 mins).
  6. Mix together cornstarch and water and add to the pot cooking down for 5 minutes or until thickened.
  7. Allow to cool and refrigerate for up to 2 months.


  1. Place a large skillet over medium heat the cardamom, all spice, black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
  2. Add the oils to a skillet and when they melt, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
  3. Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons vegan oyster sauce and the honey. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add chilies to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
  4.  To finish the dish, add the 2 tablespoons of Miyokos to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with chopped pistachios and lime juice to taste.
  5. Serve with lime wedges alongside blistered prawns or on its own.
  6. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.

Blistered Prawns with Lime, Garlic, and Cilantro Butter Sauce

Prawns, Martell Cognac, 360 Magazine, Vaughn Lowery


  • 12 Wild caught Prawns or Shrimp with shells on
  • 500 grams Olive oil
  • 140-150 grams garlic200ml lime juice
  • 2 additional limes plus, save zest
  • 40ml orange juice
  • 1/2  tsp crushed red pepper flakes
  • 4 sprigs lemon thyme
  • 25- 50 grams butter (preferably 83% butterfat)
  • Himalayan or sea salt of your choice to taste

Garlic Sauce

  1. Preheat your oven to 170°C
  2. In a cast iron skillet or other ovenproof pan, add the olive oil and crush the garlic with a garlic press. Make sure that the olive oil is completely submerged.
  3. Cook in the oven until garlic is golden brown, about 45 minutes.
  4. Remove from the oven, carefully stir in both citrus juice and return to the oven to cook and slightly thicken, about 15 minutes.
  5. Carefully remove from the oven and let cool slightly. Stir in the lemon thyme and red pepper flakes, taste and season with salt. The sauce will not emulsify; it will be very oily, and should be stirred before use.

The Prawns

  1. Start by rinsing them in cold water and discarding any that are discolored or slimy.
  2. If you choose to remove heads, hold the body of the prawn with one hand and firmly twist off the head using your other hand, lightly dry them and place in a bowl.
  3. Stir the oil and scoop out about 2-3 tablespoons of the garlic from oil and toss with the shrimp. Marinate the shrimps for a few hours or overnight.
  4. Mix about equal parts sea salt and lime zest together, reserve in the fridge. Make this right before you cook your shrimp.
  5. Remove the prawns from the fridge, squeeze the juice from two limes over, and stir to combine.
  6. Heat a skillet over medium to high heat, add the shrimps and sauté turning constantly for about 2 minutes, then add some more of the mixed up garlic sauce to the pan and continue cooking to blister fry the shrimps until aromatic, bright red, and caramelized.
  7. Add the butter and lemon thyme, place a lid on top and shake vigorously to finish cooking the shrimps, you should hear the lemon thyme start to crackle and pop from hitting the hot oil in the pan. Season with lime salt well and transfer to a bowl.
Martell Cognac, 360 Magazine, Vaughn Lowery