Thursday, April 26, 2012

Moraccan Chick Pea & Potato Stew ~Vegan/Gluten Free

My first experience eating food cooked in least from what I remember, was horrible.  I'd just made the dietary switch to vegan/vegetarian and didn't know what to cook or eat for that matter.  I stopped at a local Indian Market that served hot food and ordered some Green Peas Masala at the recommendation of the young female chef.  She explained to me it had cauliflower, peas, carrots, onion, and sauce, served with a side of jasmine rice.  Sounded great!  I took the first bite and my tongue felt like it were on fire! I hadn't planned to even eat the rice but hoping it would cool off my mouth but that didn't work.  I ended up throwing it away, I couldn't bare the heat and vowed never to eat any Indian dishes that have curry in them or the word masala. 

Fast forward to last night.  I've now gotten comfortable with preparing meals that are not processed.  Was a bit scary there at first but now I really enjoy cooking.  The spices, scents, cutting up veggies and making different things is so exciting to me.


2- 3 organic potatoes (red or gold)
3 organic carrots
2 garlic cloves
1/2 large onion
1 can chic peas/garbanzo beans
1tbsp sea salt
1tsp black pepper
1tsp turmeric
2 tsp curry powder
just a pinch of cumin
1 bay leave
3tbsp organic tomato paste

Saute' onion and garlic with evoo for about 5 minutes on medium setting, adding potatoes and carrots and saute' those with onion and garlic another 5 minutes, same heat setting.

Add 6-8 cups of water (varies depending on how much you make.  You want the water level to be at least 2 inches above the veggies)

 When it comes to seasoning I always taste my food as I'm cooking.  This is the only way I can tell if anything needs to be added.  The measurements listed are a base, you can always add more or less to suit your own taste buds.
 Bay Leaf
 Tomato Paste
Bring to a boil leaving chick peas to the side until veggies are tender about 30-40 minutes. Add chick peas last 10 minutes of cooking.

Sprinkle dried parsley last or garnish with fresh parsley...easy breezy!!

Bon Appétit!

Sunday, April 22, 2012

Faux Loc's

I've always adored seeing women and men with long healthy loc's.  I even told myself when my youngest son graduates from high school I was going to start my loc journey.  This photograph is a loc style I really like and decided I'd to emulate it...with twists!

What I did...

I started out with medium sized two strand twists (TST) all over my head and wrapped them as I would wrap my hair straightened and allowed them to dry for a full day and overnight.

 I don't sleep in the metal clips...once I tie on my scarf I remove each clip...

This side will be the one I will do the faux loc style to

As you can see, wrapping my twist stretches them out...I wanted my faux locks to have a little more hang time...

This was my first time trying this style and it was a bit last minute.  My intention was to just wear the TST's but then remembered this styling tutorial from last year posted by PrettyDimples on YT on how to make faux locs and thought I'd try something new.  Next time...I'll part the side I plan to style a bit smaller so it looks more similar to loc grooming.  I twisted one section at a time until the base of the twist was snug but not tight.  Once it was I twisted the next section above it combining the two and again, twisting until snug, combining a third section.  I secured them all together using a regular small rubber band.

Now I do realize that the difference between the way the tutorial I watched and how I did mine was that she wore her TST's for a couple of weeks first then palm rolled her roots with loc gel and secured each faux loc at the base with a metal clip and dried them w/heat using a hooded dryer.  I'll revisit this style again and next time wear my twists for a week or so then palm roll my roots but I'll let mine air dry and pray my hair doesn't loc up :o).   It didn't turn out like the photo of the Sister with locs but it was a try...I still got tons of compliments and was happy with the outcome.  Here are some pics of the final look:

I added a few hair jewels to accentuate the look of this style...

I found these earrings while shopping on the boardwalk in Venice Beach, CA...they are made of pure banana leaves!  Here's a closer look...


Monday, April 16, 2012

Nappiology Fro Fest 2012!

It happened again.  Another one of those accidental doo's that I ended up's how I did it!

 I twisted my hair in 6 large twists and slept in my satin bonnet.  I didn't happen to fall asleep until around 2am, woke up at 6:30am to get my little one off to school, came home, and unraveled the twists.  My hair was still very damp at the root after separating so I left it loose to dry for a few more hours.  Those intended few hours turned into an all day thing...I was too busy to return back to it until later in the evening.  It looked a mess just before bed. I was too sleepy to re-twist so I kept my fro out and slept in my satin bonnet...

Day 2...

I woke up took of the bonnet and this time my hair was completely dry so to soften my hair I generously sprayed some Deva Curl Mist-ER-Right Curl Revitalize so I could finger style it.  It was so big I didn't want to style it up...I was kinda diggin' my fro at this point. 

I repeated my nightly routine for 4 nights, sleeping in my satin bonnet, spraying Deva Curl Mist-ER-Right Curl Revitalize on my hair, followed up with reshaping my fro with my finger styling.  The first photo was of my hair on day 5.  My hair stretched more and more each day I wore my fro.   My roots loosened a lot which definitely aided in the fullness of my fro and lessening shrinkage.  I'll revisit this style for Fro Fest!

If you live in the Dallas/Ft. Worth area make sure you save the date June 16th (Juneteenth) Fro Fest presented by Nappiology, Inc. 


Venue:DeSoto Civic Center
Address:211 E Pleasant Run, DeSoto, TX,
Hope to see you there!!


Tuesday, April 10, 2012

Veggie Enchiladas w/ Homemade Brown Rice and Cumin Seasoned Pinto Beans

Spanish food hands down is  and has always been my favorite food.  Growing up in Southern California it was hard not to love it...there's a taco stand on every corner.  I'd been craving some spanish food, tacos, but didnt want to eat veggie tacos, just not the same.  In the past whenever I would make chicken enchilladas I'd always use chile verde instead of the red enchilada sauce.  I thought I'd try substituting the chicken for grilled onions and peppers to see how it would taste.  Needless to say it tastes just as good as it looks!

Spanish Brown Rice

Measurements depend on amout of rice being cooked, I used one cup of rice 2 1/2 cups of water.

 Saute rice,onion, and garlic until onion using olive oil for 5 minutes on medium high. Stiring often.

 Add one half cup to 3/4 cups of tomato sauce depending on how much tomato flavor you prefer.
 Bring to boil
Simmer on low until rice is tender.

Organic Cumin Pinto Beans

 Combine rinsed beans, 1tbs cumin, any additional desired seasoning, and onion in pot with 1 cup of water



 This recipe is enough for half dozen veggie enchilladas. 6 corn tortillas, 1 16oz can of green enchilada sauce I use Las Palmas brand, 1 2oz an of olives, 3 chives chopped, 16 oz shredded monterey jack cheese.
 Saute mixed peppers and onion in skillet using 2tsp of olive oil for about 3 minutes stiring constantly.
Remove from skillet and set aside in a dish
Warm chile verde sauce on medium heat
 Gather all ingredients to fill the enchillada
Dip tortilla in sauce until completely covered for just a few seconds so tortilla doesn't fall apart in the sauce

Add cheese, olives, and green onion on top and cover with foil. Place in oven @ 400 degrees until cheese melts 15-20 minutes.

 Rice done...
 Beans done...
Enchiladas done...

Bon Appétit!