I am content with who I am, With each new day, I become a better woman, I am grateful for what I have, I strive for greatness, not to be better than.
My journey is mine, it’s unique and true, I will not compare myself to you, I am focused on my own goals, My blessings are abundant, my soul glows.
So I walk my path, head held high, Grateful for my life, no need to vie, With anyone else, I am enough, My own blessings are plenty, that’s no bluff.
Ingredients:
Instructions:
In exotic lands, I love to roam, Exploring new places, And cultures unknown.
Dark and tall, Vulnerable and strong, The men I encounter, I find to be so long.
Deep extracurriculars, That tease and delight, Handsome black men, With whom I indulge in the night.
Each one unique, Each one a treasure, I’ll continue to explore, At my own leisure.
Dear younger me,
As you read this letter, know that you are strong and capable. Life may seem uncertain and daunting at times, but you will come out on the other side, stronger and more resilient.
I know you’re going through a tough time right now, dealing with insecurities and self-doubt. But remember that you are worthy and deserving of happiness. Don’t let anyone make you feel otherwise. Believe in yourself and your abilities, and know that you are capable of achieving great things.
Don’t be afraid to make mistakes. They are a part of life and are necessary for growth. Learn from them, and don’t let them define you.
Cherish the moments you have with the people you love. They will be the ones who will support you through the tough times, and the ones who will be by your side when you succeed.
Never stop dreaming and reaching for your goals. You have the power to shape your future and make your dreams a reality. Believe in yourself and keep pushing forward.
You are going to go through a lot of changes, but know that you are not alone. You will find your passion, your voice and your place in this world. You will make mistakes, but you will learn from them. You will find love, lose love, and find it again. You will discover new things about yourself and your surroundings. And most importantly, you will learn how to love and respect yourself.
With all my love, Your older self.
Ingredients:
* 1 medium cauliflower about 1 1/2 lbs* 2 tbsp grape seed oil
* 1 tsp sea salt
* 1 tsp freshly ground black pepper
* 1/2 tsp ground pimento berries/seeds allspice
* 1/4 tsp smoked paprika
* 1/4 cup onion diced
* 1/4 cup chopped carrots
* 2 tbsp green bell pepper diced
* 1 clove garlic finely minced
* 1/2 tsp scotch bonnet
* 1 tbsp chopped thyme
* 1 1/2 tsp Browning or may use brown sugar
Instruction:
1. Cut cauliflower into flat steaks. Drizzle with grape seed oil. Sprinkle with salt, black pepper, pimento seeds, and smoked paprika. Gently toss to distribute.
2. Add onion, carrots, bell pepper, garlic, scotch bonnet and thyme. Again, gently toss to distribute.
3. Drizzle Browning to mixture, and with wet fingers, combine until cauliflower is darkened.
4. Cover and refrigerate for at least 4 hours, preferably over-night.
Brown cauliflower:
1. Heat a large skillet on medium-high heat. Then add grape seed oil. Allow oil to heat for 30 seconds. (You may add your brown sugar here if you don’t have bottled browning )
2. Separate the cauliflower for the rest of the ingredients. Add cauliflower steaks to hot pan in single layer, making sure to not overcrowd the pan, so that the cauliflower will properly brown. You may have to do it in multiple batches depending on the size of your pan. Allow the cauliflower to brown on one side before turning (3 – 5 minutes). Turn, and repeat on the other side. You may also have to stand the pieces on their heads to ensure the florets also brown.
3. Remove cauliflower from pan and transfer to a clean plate.
Sauté Seasoning and Stewing:
Ingredient:
* 2 tbsp grape seed oil
* 1 tbsp tomato paste
* 1/4 cup dry red wine
* Vegetable stock or water
* 2 tbsp ketchup
* 1 bay leaf
* 2 tsp non-dairy butter I use Earth Balance
1. Reduce heat to medium. Add remaining seasonings (onions, pepper, thyme, etc) to pan. Sauté, stirring often until onions are soft (4-5 minutes). Season with pinch of salt and black pepper.
2. Add tomato paste. Stir to combine and allow to cook for 1 minute. Season with a pinch of salt and black pepper.
3. Deglaze pan by adding red wine to hot pan and scraping the pan around to release all bits stuck to the pan. (This stuck bits are called suc.) Cook for another minute.
4. Raise heat to medium-high, then add the cauliflower back to the pan. Add ketchup and bay leaf.
5. Add enough vegetable stock or water to come up to the sides of the cauliflower without completely covering (1 – 2 cups). Season with a pinch of salt and pepper.
6. Cook uncovered for 10-15 minutes until cauliflower is fork-tender.
Finishing Up:
1. By now the liquid should have been reduced to a thick sauce. If not, raise heat and allow to reduce for another 3-5 minutes until thickened. Turn off heat, but allow pan to remain on the hot surface. Add butter and allow to dissolve. Gently stir to combine. Here I have it with some “provisions and flour” as they would say in Jamaica.
Ingredients:
*3 Tbsp. extra virgin olive oil
*1 large yellow onion, diced
*3 cloves garlic, chopped
*4 large stalks celery, diced
*1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things – 1 Tbsp. gives it a nice kick)
*4 cups diced fresh tomatoes (you could also use whole cherry tomatoes or one large can of crushed tomatoes)
*2 cups uncooked brown rice
*4.5 cups vegetable stock
*2 teaspoons vegan worcestershire sauce (you can find some good vegan varieties online or, if you don’t have any of the vegan stuff handy, just leave it out!)
*3 bay leaves
*1 teaspoon smoked paprika
*2 teaspoons hot sauce (I use Sriracha)
*salt and pepper to taste
*1.5 cups chopped cilantro, plus extra for garnish
Instruction:
1. Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid)
2. Add onion, garlic, celery, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
3. Add tomatoes and cook an additional minute or two to soften them up.
4. Add rice, vegetable stock, worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to combine. Cover and bring mixture to a simmer. Let it cook for 20-40 minutes, until the rice has absorbed all the liquid and cooked through.
5. Stir in fresh cilantro and serve immediately. Garnish with extra cilantro.
I added roasted broccoli and a slice of avocado to top mine. I am greedy.
I used Leek but you could use Kale/Spinach
Ingredients:
* 1 tbsp coconut oil (or olive oil)
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 tbsp fresh ginger, minced
* 2 tbsp tomato paste (or ketchup)
* 2 tbsp curry powder
* ½ tsp hot red pepper flakes
* 4 cups vegetable broth
* 1 can coconut milk
* 1 can diced tomatoes
* 1.5 cups dry red lentils
*1/2 bunch of leeks cleaned and chopped (or 2-3 handfuls of chopped Kale
* salt and pepper, to taste
* Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream
Instruction:
1. In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
2. Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
3. Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20mins add the leek and let simmer for 15 more minutes, until the lentils are very tender. Season with salt and pepper.
4. {Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}
5. Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.
* Replacing the coconut milk with 1 cup of broth will result in a bright red soup with and a more pronounced tomato flavor
* Replacing the diced tomatoes with 1 cup of broth will result in a creamier soup with a stronger coconut flavor
* Replacing BOTH the coconut milk AND diced tomatoes with 2 cups of broth will result in a soup soup with a lighter consistency but more pronounced spices, because it won’t have the coconut milk or tomatoes to temper them.
I am frightened that physical intimacy might ruin our great friendship.
So I’ll be gone until November. 😩
Sincerely,
Dkay
Ginger
* Boil one-quarter cup of brown sugar and one tablespoon of fresh ginger in three-quarters cup of vinegar for several minutes. Mix a little of this solution with warm water and dab on the affected skin several times a day.
* Alternatively, peel the skin off a small piece of fresh ginger root and gently dab the ginger onto the inflamed skin. Do this two or three times daily. You can chill the ginger root in the refrigerator first for an added cooling effect.
* You can also drink ginger tea or chew on fresh ginger pieces a few times daily.
Turmeric
* Mix one teaspoon of turmeric powder in a glass of hot water or warm rice milk Drink it twice daily.
* You can also use turmeric in your cooking.
Basil
* Put one tablespoon of dried basil leaves in a jar and add hot water to it. Cover the jar and allow it to cool. Apply this mixture on the affected area using a cotton cloth.
* Crush some fresh basil leaves with your hand. Gently apply them on the hives. Allow them to dry and then rinse off your skin with lukewarm water.
Oatmeal
* Combine one cup of baking soda and two cups of ground oatmeal. Add this mixture to a bathtub filled with warm water. Stir it well and soak in this water for at least 15 minutes. Enjoy this soothing bath twice daily until your condition improves.
* Alternatively, mix together two cups of oatmeal, two tablespoons of cornstarch and enough water to form a paste. Apply the paste on the affected skin for 15 to 20 minutes. Wash it off with lukewarm water. Follow this remedy once daily.
Apple cider vinegar
* Add two cups of apple cider vinegar to a bathtub filled with warm water. Soak in it for 15 to 20 minutes once daily.
* Alternatively, dilute apple cider vinegar with an equal amount of water and use it to wash the affected skin two or three times a day.
* You can also mix one to two teaspoons of apple cider vinegar in a glass of water. Add a little lemon juice and natural sweetener to improve the taste. Drink this three times daily. Or apple cider shots once a day.
* 1 cup all purpose flour
* 1 tablespoon arrowroot powder or cornstarch
* ½ teaspoon salt
* ½ teaspoon cayenne pepper
* ½ teaspoon white pepper
* ½ teaspoon onion powder
* ½ teaspoon garlic powder
* ½ teaspoon sweet or smoked paprika
* ¼ teaspoon Old Bay seasoning
* 1 tablespoon nutritional yeast
* ⅓ cup hot sauce (I used chili garlic sauce mixed with matoucks Caribbean hot pepper sauce)
* ¼ cup unsweetened plain rice milk or other non-dairy milk
* 1 tablespoon Dijon mustard
* 5 cups safflower oil, or other frying oil
* 1 large head of cauliflower, cut into large florets
1. In a medium-sized mixing bowl combine the flour, arrowroot powder, salt, cayenne pepper, white pepper, onion powder, garlic powder, paprika, Old Bay, and nutritional yeast.
2. In another bowl combine the hot sauce, rice milk, and Dijon mustard and whisk until creamy.
3. Heat the frying oil in a large dutch pot or fryer. It should be around 350°.
4. Use one hand to carefully dip a cauliflower floret into the wet mixture, then drop it into the flour mixture. Use your other hand (it should be dry) to coat it completely. Dip it back into the hot sauce mixture, and again into the dry mixture, keeping one hand devoted to wet and one to dry.
5. Carefully lower the twice coated cauliflower into the hot oil. Repeat with remaining cauliflower until you can’t fit any more into the pot. Cook for about 4-5 minutes, until the pieces are golden.
6. Transfer fried cauliflower to a large plate covered with two sheets of paper towel to absorb excess oil.
7. Continue to cook the remaining cauliflower.
8. Serve hot.
DatGurlDkay 