YaDa Chef Private and Personal Chefs

A classic comforting warm and boldly spiced turmeric milk with a hint of sweetness. INGREDIENTS 2 cups/250ml of homemade almond milk 1 tablespoon local honey 1 tablespoon coconut oil, optional 1 teaspoon ground turmeric 1 cinnamon stick or 1 teaspoon ground cinnamon small pinch of black pepper and grated ginger (fresh is best) INSTRUCTIONS Simply pour all ingredients into a small saucepan and bring to a light boil, reduce heat and drink warm. You may also consume this chilled, but warm is best. Strain if you have large pieces of ginger, cinnamon, peppercorns, etc. Enjoy! NOTES * You may use whatever milk you prefer: I recommend coconut or almond milk. Subtle Variations  Add 2-3 whole cardamom pods while boiling Add 2-3 whole black peppercorns Add 2 tablespoons coconut oil Add more honey or maple syrup to sweeten Add vanilla extract to taste

Watermelon and Feta Summer Salad Recipe 1 pound/450g watermelon, rind removed and cut into bite sized pieces 1/4 pound/115g feta cheese crumbled 16 sage leaves, chopped 1 teaspoon/5ml fresh ground pepper In a large bowl place watermelon, feta cheese, chopped sage and pepper. Toss gently to combine. Serve immediately. Your ingredients and the benefits: Most people do not put watermelon and salad in the same sentence . In the food world it is not unheard of. Indeed it is really nothing new. Many of the watermelon salads I have had included mint, and occasionally basil. In Chinese cooking I was taught to have three taste ingredients; sweet, salty and sour. This was my thought process for using sage. Sage is sharply flavored and slightly bitter herb in the family of Lamiaceae, of the genus: Salvia. Sage is in the same family as basil, mint and rosemary. It is found all over the Mediterranean. Sage herb parts have many notable plant-derived chemical compounds

A delicious and healthy lunchtime wrap.  INGREDIENTS 4 burrito-size (9- to 10-inch) flour tortillas 15 grape tomatoes, quartered lengthwise (from 1  pint) *yellow grape tomatoes are the best* 2 Tbs. fresh lime juice; more as needed 1/4 cup chopped fresh flat leaf parsley Kosher salt 2 Tbs. extra-virgin olive oil 1/4 cup raw pepitas (optional) 1 tsp. seeded and minced chipotle plus 1 tsp. adobo sauce (from a can of chipotles en adobo) 3/4 tsp. ground cumin 1 19-oz. can black beans, drained and rinsed 1/2 cup grated sharp cheddar cheese 1-1/2 oz. baby spinach (about 1-1/2 cups) 1/4 to 1/2 cup sour cream (optional) PREPARATION In a small bowl toss the tomatoes with 1 Tbs. of the lime juice, about 1-1/2 Tbs. of the parsley, and a generous pinch of salt. Set aside. If using the pepitas, heat 1 Tbs. of the olive oil and the pepitas in a 12-inch skillet over medium heat. Cook, stirring frequently, until they are puffed and some are golden brown, 1 to 2 minutes. Using a slotted sp

In our quest for variety here is one of our recent pizzas. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

Using sesame seed butter - either store bought or homemade - is egg, nut, soy, and dairy free. Sweetened with  honey, we used organic raw, and fruit, this delicious oatmeal base cookie is exceptionally easy. What you will need: 6 1/2 tablespoons of tahini (we think that peanut butter can be used - though the recipe will of course have nuts in it - the taste will not be quite the same but should work) 1/2 cup of honey 1/2-3/4 teaspoon of ground cinnamon 1 1/2 cups uncooked oats (quick cooking oats are optimal but old fashioned will work too) 1/2 cup chopped dates (and/or raisins, and/or banana, and/or chocolate chips, and/or walnuts) What you do: Preheat your oven to 350 degrees F (175 C). Grease your cookie sheet(s). ** We over greased our cookie sheet in fear the honey would crystalize and stick. Was a mistake. It does not appear much greasing is needed in our experience **. In a medium bowl, combine the tahini, honey and cinnamon. Mix in the oats and fruit(s)

Reminiscent of the chocolate candy bar of the same name, these are actually pretty good for you. We made 1/3 recipe (we were afraid we’d eat them all otherwise), and it worked out just fine. Nougat Filling: 1 cup (250 ml.) raw almonds, unsoaked (dry) 1 cup (250 ml.) raw cashews, unsoaked (dry) 3 Tbsp. (45 ml.) agave nectar 1 Tbsp. (15 ml.) water, or more if needed Caramel Topping: 1 cup (250 ml.) dry unsweetened dates 1/4 cup (60 ml.) pure maple syrup juice of half a lemon 1 Tbsp. (15 ml.) coconut oil 1/4 tsp. sea salt 1 cup (250 ml.) water (I used much less–it would have been watery otherwise) “Milk” Chocolate Coating 1 cup (250 ml.) pure cocoa powder 1 cup (250 ml.) pure maple syrup 1/2 cup (125 ml.) coconut oil, melted 1/4 cup (60 ml.) water Soak the dates in the water and lemon juice for an hour. Drain and reserve soaking liquid. Meanwhile, make the nougat. Nougat: In a coffee grinder, grind the cashews in small batches into a fine powder. Remove. Process the almonds t

Do you cut the mustard? The first Saturday of August, is mustard day. Mustard Day was founded on a whim by Jill Sengstock in 1988, before changing hands  to the National Mustard Museum in 1991. It’s aim is rather self explanatory; to celebrate and honour one of the world’s most popular condiments. From Dijon to English, or a liberal helping on an All-American hotdog, this day your chance to voice your love (without looking a bit odd) for your favourite combination. Mustard itself is believed to be over 5000 years old, originating in India when it was first cultivated in 3000BC. It was then brought to Britain by the Romans who were the first to use it as a condiment and pickling spice! personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering and personal chefs