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{VIDEO} Moqueca de Peixe – Brasilian Fish Stew

March 22, 2016

In 2008 I moved to Brasil to heal myself.

The year before, I was in an abusive relationship and suffered a lot of trauma.  I had abandoned my body and was steeped in depression. I was a heavy emotional eater and I had essentially checked out of life.

In order to recover, I felt it necessary to leave everything I knew and immerse myself in something new.

That place was Salvador da Bahia, Brasil.

I got all the healing I needed plus some.  While there I met this dish and  fell in love ❤️ ~ Moqueca de Peixe 🍲.
A traditional, creamy Afro-Brazilian fish stew made from a base of coconut milk and palm oil with a flavorful combination of hot and sweet peppers, onion, cilantro, tomato and lots of Ase! 🙌🏾  😋

Meal time is an act of prayer for me. It's a way to honor my body, my emotions, my mind, my community and ultimately my SELF.

The flavors in this dish are loud like a party. Bold like a statement piece. Exciting like life.

Eating it reminds me of the transformation that took place in my soul during that lonely time.

It also reminds me of the beauty of African Heritage. No matter what happens to us, our SPIRT survives.

Enjoy. (scroll down for recipe) Moqueca de Peixe - Brazilian Fish Stew Back in 2009, I hosted my first cooking series online.  I included the moqueca dish in this video. My recipe has evolved over the years to what I've shared with you below. But you can watch the video and get the picture of how the cooking process works as well as see the ingredients.  
Moqueca de Peixe - Brasilian Fish Stew
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Cook time
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A flavorful, colorful fish stew made from a base of coconut milk and palm oil.
Recipe type: Dinner
Cuisine: Brazilian
Serves: 6
  • 1 lb. white firm fish (I prefer swordfish)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1-2 habanero pepper, de-seeded
  • 1 red chile pepper, de-seeded and thinly sliced
  • 1 shallot, thinly sliced
  • ¼ cup of cilantro, rough chopped
  • 1 yellow onion, chopped
  • 1" ginger
  • 3 tomatoes, diced
  • 8 garlic cloves
  • 1 lime, halved
  • 2 limes, juiced
  • 1 tsp fish sauce
  • ⅔ tsp of smoked paprika powder
  • ¼ cup water
  • ¼ cup palm oil
  • 2 - 13.25oz coconut milk
  • Salt to taste
  • 1 handful of shredded kale (optional)
  1. Clean fish with 1 lime and chop into bite size pieces and set aside.
  2. Make fish stock by mixing 1 tsp of fish sauce with ¼ cup water and set aside. (If you have fish stock already prepared, you may use ¼ cup of that instead.)
  3. Mix ¼ cup of cilantro with sliced red chile pepper and shallot and set aside. This will be your garnish.
  4. Grate 1" piece of ginger with 8 garlic cloves using a microplane or the fine edge of your grater. If you don't have either, you may blend them or chop them in a food processor as well. You may have to add a little water to make a paste in blender. Don't worry about that, the water won't affect the strength nor taste.
  5. Blend 2 tomatoes with seedless habanero(s).
  6. Add palm oil to dutch pot and heat on medium flame.
  7. Once heated, add ginger-garlic and paprika paste to oil and "fry" until fragrant.
  8. Once fragrant, add ONLY ½ of the onions and peppers and "fry" until fragrant again.
  9. Once fragrant, add tomato-habanero blend and "fry" the tomato mixture in hot oil for about 1 minute.
  10. This step allows all of the flavors to seal and set the tone for the stew.
  11. Reduce heat to low.
  12. Lay fish pieces on top of tomato mixture.
  13. Next lay the OTHER ½ of onions and peppers, followed by kale and more cilantro if you like.
  14. Pour fish stock, coconut milk and lime juice over veggies and fish.
  15. Cover the dutch pot and cook until fish is done.
  16. It doesn't take long for the fish to cook (about 7-10 minutes).
  17. Don't worry about mixing the pot neither, there will be plenty of time to do that once the dish is finished.
  18. Serve by itself with garnish of (shallots, chiles and cilantro) or over rice or with boiled green banana or cassava.
Recipes, Videos

Almond Milk + Why Drinking Milk is Bad For Your Health

August 5, 2015
Why is drinking milk bad for you?When you're losing weight, you are warned to not eat too many dairy products because of the fat content. So you reduce your cheese.  Hold off on the butter.  Eat less ice-cream.  Say no to whipped cream. Etc. But what about the other stuff? Most of the milk produced in the U.S. is laced with a host of hormones (rGBH) and antibiotics that are detrimental to your body and health. In 5 minutes, let me show you why you should be concerned about drinking dairy and what you can do to protect you and your family's health.  
Almond Milk
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Almond milk is an easy alternative to cow's milk.
Recipe type: Vegan
Serves: 4
  • ½ - 1 cup almonds, soaked
  • 2 cups - 3 cups filtered water
  • vanilla (optional)
  • maple syrup (optional)
  • cinnamon (optional)
  1. Soak almonds for a minimum of 4 hours or overnight.
  2. Drain almonds.
  3. Add to high speed blender with water.
  4. Blend on high for about 1 minute.
  5. Strain almond milk mixture into a clean glass jar using cheesecloth or a nut milk bag
  6. Drink as is or add optional flavoring such as vanilla, maple syrup and/or cinnamon
Recipes, Uncategorized, Videos

Chocolate Avocado Mousse + How To Substitute White Sugar

July 31, 2015
Your sweet tooth doesn't care about your new diet.  It doesn't care that you have been trying to lose weight or get in better health.  All it cares about is being satisfied. When it's denied and not satisfied, it intensifies.  That's where you get into trouble. So what should you do?  I'll tell you in this 5 minute video. ChocolateAvocadoMousseCollage
Chocolate Avocado Mousse
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A quick and easy to make creamy vegan, sugar free chocolate mousse or pudding dessert.
Serves: 4
  • 1 ripe avocado
  • ¼ cup coconut cream
  • 2-3 TB of cocoa or cacao powder
  • 1 tsp of cinnamon
  • Maple Syrup (enough to sweeten)
  • Brown Rice Syrup (enough to sweeten)
  1. Add all ingredients to a food processor and process until the pudding is smooth and creamy. You should not see any green avocado pieces.
Adding cinnamon is optional, however if you like to spice things up, try adding other spices like cardamon or pumpkin pie spice. You can even heat things up by adding a pinch of chipotle.
Nutrition Information
Serving size: ¼ cup
Recipes, Videos

{VIDEO} Vegan Mango French Toast with Coconut & Ginger

February 6, 2015
When I was a student at Spelman, I used to love brunch!  Actually I still do. But back then it was real special.  For starters I got to wake up late. (Yes Lawd)  And then I got to start my day in Spelman's cafeteria with waffles or biscuits and lots and lots and lots of syrup and butter. Those were the days. I also was about 30 pounds overweight and a heavy Compulsive Overeater. Continue Reading...
Recipes, Videos

{VIDEO} Moroccan Pizza with Merguez Lamb Sausage & Roasted Veggies

November 12, 2014
At the age of 8, I worked diligently in school and kept up with my weekly readings so that I could win a complimentary Pizza Hut Personal Pan Supreme Pizza. I think I won almost every month. There was something about that buttery crispness when you bit into the crust.  Each bite was loaded with sausage, ham, onions, bell peppers, olives, rich tomato sauce and mounds of gooey melted cheese. This affair continued on for quite some time. I didn't think my world could get any better. Until . . .   Can't See This Image?  Continue Reading...