Category Archives: WHOLE Kitchen

Tea Poached Apricots

When you think of tea, it’s usually for drinking–whether hot or cold. Well tea is also the perfect poaching liquid for your favorite fruits too! Here’s a quick and easy recipe for Tea Poached Apricots you’ve just got to try! We use WHOLE Bush Tea–our custom-blended tea–but you can use jasmine tea as well with equally tasty results.

Tea Poached Apricots
Yield: 4 servings

4 cups water
4 tsp WHOLE Bush or Jasmine Tea
1/3 cup Light Agave Nectar, or honey
8 ripe Apricots
1 cup creme fraiche or vanilla yogurt for garnish

1. In medium saucepan, bring water just to a boil. Add tea; cover and brew 5 minutes. Remove tea. Stir in Agave Nectar  or honey.
2. Meanwhile, thoroughly wash and dry apricots.
3. Add apricots to tea mixture in saucepan and simmer, stirring occasionally for about 20 minutes until fruit is tender, but intact.
4. With a slotted spoon, carefully remove apricots to four serving bowls, 2 per bowl.
5. Raise heat under pot of reserved tea to high, and boil vigorously until tea reduces by half to a syrup.
6. Drizzle tea syrup over apricots, then top with crème fraiche or yogurt. Enjoy!

To order WHOLE Bush Tea visit Marketplace at WeSpeakLoudly.



Filed under healthy eating, Nutrition, Recipes, WHOLE Kitchen

Good Lovin’ For Your Feet!

Get your feet summer-ready with Golden Foot Spa–a luscious make-your-own footcare regimen from my buddy Donna Maria Coles Johnson at Make Your Own Cosmetics.

Golden Foot Spa contains everything you need to give yourself a pedicure and get those tootsies in shape for summer! Soften your skin naturally with fresh milk and use Dead Sea Salts to slough dead skin and invigorate. Lemon awakens your senses and provides aromatherapy benefits to boot!

1/2 gallon whole milk
1 handful calendula flowers (dried or fresh)
1 drop lemon essential oil
2 cups Dead Sea Salts
1/2 cup sweet almond oil
1 bag marbles

Blending Procedure:
1. Warm the milk over a low flame in a large soup pot. Do not microwave and be sure not to scald the milk. It should be sufficiently warm in about 15 minutes. Toss in the calendula petals (to make the milk golden in color!) and stir to wet them. While the milk is warming, prepare the salt scrub. (The extremely busy woman can dispense with warming the milk and the calendula. Just let the milk come to room temperature and use it that way. It won”t be warm or “golden,” but it will still make a good foot soak!)

2. Make the salt scrub by combining the Dead Sea Salts and almond oil in a large plastic bowl. Stir well. Add essential oil and stir again.

3. Remove the milk from heat. Pour it into a large dish pan or any plastic container large enough for both of your feet. Pour in the marbles. If you’re not doing this treatment in the bathroom (which is the best place; I’ve done it in front of the boob tube in the family room while watching Oprah), spread a large beach towel so that when the salt flies a bit during scrubbing, it lands on the towel and not in your carpet.

4. If you’re in the tub, sit in it dry and put the container of warm calendula milk in a position where it’s comfortable to dunk your feet in and exercise your toes by picking up the marbles. Soak to soften the skin for 10 minutes.

5. Scoop up a handful of the lemon scented Dead Sea Salts/almond oil mixture and begin scrubbing your lower legs and feet. If possible, do the scrubbing over the milk so any unused salt falls into it. This feels so good that if you have the space (the tub is best), you can scrub your knees and elbows and anything else dry!

6. Dunk your feet back into the milk mixture and rinse everything you scrubbed, including legs, etc. Soak for 5 more minutes. This second soak further softens skin (now that the dead layers have been removed!), plus gives your feet the added benefit of the melted Dead Sea Salt.

7. If you made a mess in the tub, that’s OK because now you can just bathe it away. (If you made a mess in your living room, well, you should have foreseen that so just get out the vacume cleaner!) Pat your skin dry and apply a creamy foot cream. If you have time, file your nails, push back your cuticles and use a nail brush to thoroughly clean them. If you decide to apply polish, remember to remove the cream from your nails first so the polish adheres better. Most any product designed as a facial toner can do this adequately, or you can use witch hazel. Enjoy!!

Copyright 2010 for Golden Foot Spa by Donna Maria Coles Johnson & Affiliates. All rights reserved.


Filed under Black women, Do-It-Yourself, Natural beauty, Recipes, Self-Care, WHOLE Kitchen

WHOLE Fresh Tomato Sauce. YUM!!!

Summer is almost here, and I can’t wait! The bounty of fresh veggies is just amazing, and the flavors are at their peak. I found some perfectly ripe grape tomatoes today, and just couldn’t resist making one of my favorite summer dishes.

Here’s my recipe for a quick tomato sauce, served here over spaghetti squash.

WHOLE Fresh Tomato Sauce

1 lb. grape tomatoes
4 cloves garlic, finely minced
¼ tsp. red pepper flakes
1/3 cup olive oil
¼ cup fresh basil, cut in fine strips
Sea salt and black pepper to taste

1.    Place olive oil, red pepper flakes, and garlic in a medium sauté pan. Warm over medium heat for about 3 minutes to infuse the oil with the flavors of the red pepper and garlic. Watch closely to prevent the red pepper and garlic from burning.
2.    Add tomatoes and stir to coat with the flavored oil. Cook over medium-high heat to flash cook the tomatoes. Tomato skins will burst and release the juices to blend with the hot oil.
3.    Reduce heat and add basil. Stir and cook for about 5 minutes until tomatoes and basil soften into a chunky sauce. Add sea salt and black pepper to taste. Remove from heat and serve, pictured here over spaghetti squash. This sauce may also be served over whole grain pasta or polenta. Sprinkle with Parmesan cheese if desired. Enjoy!

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Filed under healthy eating, Recipes, WHOLE Kitchen

Heart Healthy Eggplant–Yum!

Heart-healthy eating means turning up the volume of  fresh fruits and veggies. One great tip I learned about building a nutrient-rich diet is make it colorful! The veggie spectrum from white to yellow to red to orange to deep purple means you’re sure to get the vitamins and minerals that Mother Nature intended for you.

I’m a fiend for eggplant, and love dips. So Baba Ganouch is one of my favorite dishes. It’s easy to make, and oh so WHOLEsome! Try this recipe, and see why I’m so in love!

Baba Ganouch

1 large eggplant (about 1 pound)
2  large garlic cloves, peeled
½ teaspoon olive oil
2 tablespoons tahini
2 tablespoons lemon juice
Dash of cayenne pepper
2 drops liquid smoke flavoring
Sea salt to taste

Preheat oven to 450 degrees F.

1.    Prick eggplant with a fork and place on a cookie sheet lined with foil.
2.     Tear off a 6-inch square of foil. Place garlic cloves on foil, drizzle with olive oil, and wrap loosely into a cooking pouch.
3.    Roast the eggplant uncovered and garlic pouch until they are soft, about 20 minutes.  Let the eggplant and garlic cool.
4.    Cut the eggplant into large cubes and place into a food processor. Remove garlic from cooking pouch and add to food processor. Add any remaining olive oil to the food processor, process until smooth, and transfer to a medium bowl.
5.    Add tahini, lemon juice, liquid smoke flavoring and cayenne pepper to the eggplant mixture, and stir until well blended. Add salt to taste.  Garnish with parsley if desired. Serve with pita chips or fresh pita bread. Serves 4.

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Filed under Nutrition, Recipes, WHOLE Kitchen