As you all know, my passion for health and wellness is far reaching.  The truth is that my passion for health and wellness is coupled with my absolute love and passion for cooking. But not just cooking, I’m talking about Cooking for Life. And that’s why I have a YouTube cooking series which focuses on cooking foods that support health and wellness – that’s what I’m all about.

But the truth be told, a weekly YouTube cooking series is just not going to reach the number of people that really need help. What we need is a national Cooking Show to give this important topic the coverage it deserves.

So I’m thinking big here, really big. I want my own Cooking Show and I have been putting this out to the universe for sometime now.

Who among us isn’t drawn to a good Cooking Show? But what we need is a Cooking Show with a difference. I say enough of showing us how to prepare comfort foods, and rich Italian dishes and decadent and caloric desserts and the endless addition of butter, butter and more butter. This type of food is killing us.

Our obesity rate is 33% the last I heard and as enjoyable as these Cooking Shows are, they are showing us more of what we should not be eating.

It’s time for a change.  I say roll out the quinoa with veggies, the tabouli with garbonzo beans, the low-glycemic split peas soup and the fresh organic fruit with mint. Let’s give meat a rest every once in a while (we can start with Meatless Monday) and explore some other healthy and yummy options.

Let’s put aside all the processed foods and the fatty foods and the genetically modified foods and the meat and dairy that are loaded with antibiotics. Let’s try a different approach.

Well, wouldn’t you know it, I think the universe is lining up with my intentions and my passions. Oprah, yes Oprah and reality TV super producer Mark Burnett (of SurvivorTM & The ApprenticeTM fame) are joining forces in search of the next big TV star.   And ……. there’s a cooking category.

Yahoo……. so you’ve got to know I submitted my audition video and my fingers, toes and everything else are crossed for good luck.

Unfortunately there’s a voting part to this competition.  How they will equalize the fact that some entered the competition in May and were able to secure 2 million plus votes (can you believe that?) with someone, like me who entered in the last week of the competition is a little vague.

All I can say is that I need all the voting help that I can muster up. If you would like to support my run for a Cooking Show with a difference, one that showcases healthy and nutritious foods and recipes then please vote for me here.

So Oprah, will you give me my own Cooking Show?

And the star of this recipe is bulgur wheat, a whole grain that’s super nutritious with a high fiber content, low sodium, a great source of niacin and it’s also low- glycemic. Give this low-glycemic tabouli with garbonzo beans recipe a try.  It’s quick and easy and the perfect meal or side dish to prepare on a hot and steamy day.

Low-glycemic tabouli with garbonzo beans recipe

Ingredients
1 c bulgur wheat
1 1/2 c boiling water
1 tsp salt
1 – 15 oz tin garbonzo beans
1 c parsley, finely chopped
1/2 c mint, finely chopped
1/2 cup green onions, finely chopped
1 large tomato, finely chopped

Dressing
2 tbs olive oil
Juice and zest of 1 lemon

Method

1. Add boiling water and salt to bulgur wheat. Cover and let stand for 1/2 hour until all the water has been absorbed.
2. Chop and prepare other ingredients.
3. Add all ingredients to the bulgar wheat.
4. To make the dressing, wisk together the juice and zest of lemon with the olive oil.
5. Add dressing to bulgur mixture and mix well. Refrigerate for at least 1 hour for the flavors to mature.

Serves 6 as a side and 3 as a main course.

Watch the cooking video here.

Ingredients

1.5 pound butternut squash, cut into 2 cm cubes
1 tsp salt
1 tbs sugar
1 tsp olive oil
1 can (13.5oz) coconut milk
1 inch of fresh ginger, grated
1 medium onion, chopped finely
2 cups of chicken stock
1 cup boiling water
Philadelphia Cream Cheese – fat free
Fresh cilantro and chives

Method:

1. Toss butternut squash with salt and sugar 15 minutes before cooking.
2. Heat olive oil in medium pot, add onion and ginger and saute until translucent.
3. Add butternut squash and cook for 5 minutes.
4. Add chicken stock, boiling water and coconut milk. Bring to a boil, cover and cook over medium heat for 20 minutes.
5. Serve the soup into 4 serving bowls adding a dollop of Philadelphia Cream Cheese – fat free into each bowl and stir until melted.
6. Garnish with fresh cilantro and chives.
7. Serve immediately.

Serves 4

Watch the cooking video here:

I hope you will try this dish – it really is worth the effort.  Baked Quinoa with Spinach and Cheese is absolutely lovely, nutritious and healthy.  This recipe serves between 8 – 10 persons.

For other Quinoa recipes in this series check out:  Cooking for Life:  Low Glycemic Quinoa Cookup
and Cooking for Life:  Curried Quinoa.  Interested in getting the nutrition low-down on Quinoa?  Check out this post on Quinoa Nutrition.

Here’s the recipe for Baked Quinoa with Spinach and Cheese:

2 c quinoa – rinsed
2 – 6oz bags baby spinach
3 oz mushrooms (2 cups finely chopped)
1 medium onion – finely diced
2 c chicken stock (heated)
1/2 c white wine
3 tbs olive oil
1/4 each of the following cheeses: Philadelphia Cream Cheese – not fat; parmesan cheese and gruyere cheese
1 tsp salt

Preparation

• Grease a 10 x 10 casserole dish and preheat oven to 350°
• Grate 1/4 cup of parmesan and 1/4 cup of gruyere cheese and set aside. Measure 1/4 cup of Fat Free Philadelphia Creme cheese and set aside.
• Chop mushrooms and onion into small pieces.
• Wash quinoa thoroughly using a strainer.
• Grease a 10 x 10 casserole dish and preheat oven to 350°

Cooking instructions

1. Using a large skillet add 2 tbs olive oil and cook onions and mushrooms over medium heat for 2 minutes. Stir while cooking.
2. Add rinsed quinoa and cook for 5 minutes. Set aside.
3. Using a small saucepan add 1/4 cup of Philadelphia Non Fat Cream cheese and 1/2 cup white wine. Wisk until smooth.  Cook over medium heat for 5 minutes.
4. Add Cream cheese mixture to quinoa then add salt.
5. Using a large skillet add 1 tbs olive oil and wilt spinach over medium heat.

Assembly
Layer ingredients in the following order:

• 1/2 quinoa mixture
• wilted spinach
• 1/4 cup grated gruyere cheese
• 1/2 quinoa mixture
• Slowly pour in 2 cups of heated chicken stock

Cover and bake for 30 minutes in a 350° oven. Remove from oven, add 1/4 cup parmesan cheese and return uncovered to a 450° oven for 5 minutes until golden brown.   Serve warm.

This side dish will serve between 8 and 10 persons.  Enjoy!

Watch cooking video here:

Read all about the nutritional facts about this wonder grain and tune into my YouTube video below for my latest:Curried Quinoa

2 cups split peas
6 cups water
1 tbs olive oil
4 cloves garlic – chopped
1 large onion – chopped
2 cups chopped carrots
3 sprigs thyme
3 leaves Spanish thyme (optional)
1 tsp curry powder (optional)
4 seasoning peppers – chopped
1 ½ tsp salt
¼ tsp black pepper
Ham bone

Soak split peas overnight and discard water. Heat oil in a large soup pot, add garlic, chopped onion, thyme and seasoning peppers. Cook for 1 minute then add split peas, curry, ham bone and 4 cups hot water. Stir, put to a boil then cover pot and reduce to a simmer for 1 hour, checking and stirring every 20 minutes. Add final 2 cups of hot water, carrots, salt and black pepper and cook for a further 1/2 hour.

Don’t be afraid to add your own signature ingredients to this hearty soup!

Cooking is all about being creative so experiment a bit with the ingredients to create your own special layered salad masterpiece!

4 cups lettuce

1 cup non fat mayo

1 tbs sugar

1 cup chopped onions

2 cups garden frozen peas

1 cup chopped ham

4 hard boiled eggs, finely chopped

2 cups low fat cheese

4 tomatoes, thinly sliced

Select a deep glass bowl to make your salad.  Tear lettuce into bite sized pieces.  Layer non- fat mayo over lettuce and sprinkle with sugar.  Add the remaining ingredients in the following order:  onions, frozen peas, chopped ham, hard boiled eggs, low fat cheese and tomatoes.  Cover with plastic wrap and refrigerate for at least 6 hours.  This salad requires no additional salad dressing when served.

CLICK HERE TO VIEW YOUTUBE COOKING VIDEO

1 pound of Brussels sprouts

1 ½ tbs balsamic

2 tbs olive oil

2 tbs agave

3 tbs freshly grated Parmesan cheese

1/3 cup toasted almonds

Pinch of salt

Preheat oven to 450°

1. Wash Brussels sprouts thoroughly, removing outer leaves and stems. Cut into quarters. Add olive oil, balsamic vinegar, salt, and agave and toss until evenly coated.
2. Place in a foil lined baking sheet. Bake for 20 minutes.
3. Remove and place in a large bowl. Add Parmesan cheese and toasted almonds. Serve immediately.

See my live cooking video below!

1 cup organic quinoa
1 ½ cups water
2 tbs organic coconut oil
3 cups of chopped veg (your choice: sweet peppers, cauliflower, broccoli, and zucchini)
2 tbs soya sauce
3 cloves garlic, minced
½ Caribbean hot pepper
½ cup toasted slivered almonds

1. Rinse quinoa in strainer to remove residue. Cook in water for 15 minutes with a pinch of salt then set aside.
2. Heat oil, add garlic and pepper and cook for 2 minutes over medium heat.
3. Add vegetables and cook until firm. Add cooked quinoa and soya sauce.
4. Top with toasted almonds.

Click HERE to view my YouTube how to video for Quinoa Cookup.

Low-glycemic Quinoa Cookup