YaDa Chef Private and Personal Chefs

You can use any white fish you want; cod, halibut, tilapia, or basa.  Sous vide is a wonderful way to slowly cook just about anything.   1 pound/450g cod 1 lime, zested and juiced 2 teaspoons/10ml ground cumin 1 teaspoon/5ml salt 1/2 teaspoon white pepper Garlic infused olive oil In a large pot add water up to indicated line on your sous vide stick.  Set the temperature to 56C/133F. Cut the cod into equal portions.  Season the fish with salt, pepper and cumin.  Lay the pieces of fish on sheets of cling film about two times the size of the fish. Slightly tuck the outside edges in and roll up the fish using the plastic wrap to help until you get a tight sausage shaped roll. Secure the ends by tying in a knot.  Place the fish in a plastic sealable bag. Immerse the bag in preheated water leaving about 1-2 inches/2.5-5cm above the water. You have now vacuum sealed the fish. Seal the bag. And set the timer for 45 minutes. Remove the fish when timer goes off.

Avoiding junk foods can seem impossible, but there are delicious, healthy alternatives that won’t be an enemy to your wai stline. Remember, junk is junk... However, if you MUST eat "bad" foods, always do it in moderation. (For instance, just because dark chocolate is a good alternative, you are not supposed to eat 8 pounds of it in one sitting.) Enjoy “junk foods” with less guilt. Try these better-for-you versions of some of your favorite treats. Double Churned Ice Cream Double churned ice cream contains more air, but is still just as creamy as traditional ice cream. Also, because double-churned ice cream is made with real cream, it’s less likely to include artificial sweeteners. Half a cup of double churned ice cream can be about 100 calories, which is less than many brands of frozen yogurt. Look for “slow churned” or “slow cold.” Sweet Potato Fries Baking sweet potato fries coated in olive oil can be a great way to turn a traditional junk food into a h

Skinny Grilled Chicken and Fruit Salad Ingredients 1 lb Grilled chicken breast in strips 1/3 cup Apples 1/3 cup Blueberries 1/3 cup Carrots 1/3 cup Mandarin oranges 8 cups Romaine lettuce 1/3 cup Strawberries 1/2 cup Balsamic Vinaigrette 1/3 cup Cheddar cheese (regular or dairy free your choice) Mix ingredients and serve. 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

Only 55 percent of the people around the globe have enough access to produce, according to research. By  Mike Pomranz   July 18, 2019 People are not eating enough fruits and veggies. Yes, it’s something your mom probably said to you a thousand times, but a paper published in the journal  The Lancet Planetary Health  claims this is a fact. And you know how the researchers know? It’s because they say it’s impossible. If everyone on Earth ate the recommended amount of fruits and vegetables, we wouldn’t have enough to go around. The analysis, which comes courtesy of researchers from both Australia and the United States, states, “Statistics from the FAO show that the per-capita availability of fruits and vegetables has consistently been insufficient to supply recommended consumption levels.” As of 2015, only 81 countries, covering just 55 percent of the population “achieved average per-capita fruit and vegetable availability consistent with the minimum target.” If you loo

Since today is National Daiquiri Day - lets make some Strawberry Daiquiris.  Recipe makes 8 servings Ingredients: 6 cups ice 1/2 cup white sugar 4 ounces frozen strawberries 1/8 cup lime juice 1/2 cup lemon juice 3/4 cup rum 1/4 cup lemon-lime flavored carbonated beverage Directions: In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve. 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

This easy pine nut cookie is similar to an older styled Italian Biscotti di Pignoli but ours were not twice baked. Using a mixer, y ou can easily make these delicate crispy cookies from start to finish in about a half an hour which includes your baking time. Try them out and enjoy them with fruit ices, mixed fruits, or your favorite tea. What you will need: 3 eggs at room temperature 1 cup of sugar 1 1/3 cups unsifted all-purpose flour 1/8 teaspoon salt 1/2 teaspoon pure vanilla extract 1/2 cup pine nuts (pignoli) - depending on your cookie size, this amount will probably be less What you do: Preheat your oven to 350 degrees. In a large bowl, beat your eggs and sugar until they form a light and lemon-colored mixture which leaves a thick trail when beaters are lifted. This will take about 3-5 minutes. Stir in your flour, salt, and vanilla extract. Drop dough on a greased cookie sheet by the teaspoon leaving about one inch between cookies. Let stan

Tip for cutting thin chicken strips:  place in the freezer for about 10 minutes before slicing. Serves 4-6 1 ½ pounds/675g boneless chicken breast, sliced ½ inch/1.27cm strips 1 tablespoon/15ml vegetable oil 20 ounce/565g pineapple chunks in juice ¾ cup/185ml water ¼ cup/60ml vinegar 1 tablespoon/15ml gluten free soy sauce or Braggs Liquid Aminos  ¼ cup/59ml/50g brown sugar ½ teaspoon/2ml salt 2 tablespoons/30ml potato starch 2 tablespoons/30ml water ½ cup/118ml sliced onion 1 green pepper, cut into thin strips 2 cups/450ml/322g cooked brown rice Sauté chicken in oil over medium heat until browned, 2-4 minutes per side.  Drain pineapple, reserving juice. Combine juice, water, vinegar, Braggs, brown sugar and salt.  Pour over pork, cover and simmer for 5 minutes. Mix starch and water together. Add to pork mixture, whisking until combined and thick.  Add pineapple chunks, onion and pepper. Cover and simmer 10 more minutes. Serve over rice.

This brownie recipe is an adaption of a mid-to-late-19th century brownie or fudge square recipe (it all depends on who you ask). Ingredients: 1/2 cup unsalted  butter 1 cup raw granulated sugar 2 large eggs, room temperature 1/4 teaspoon salt 1/2 teaspoon pure Madagascar vanilla extract 6 tablespoons dark chocolate baking (unsweetened) cocoa 2 tablespoons grapeseed oil 1/2 cup all purpose flour Method: Cream butter and sugar well. Add eggs one at a time, stirring well. Add remaining ingredients in order listed, mixing well after adding each. Bake in a generously greased 8 inch by 8 inch glass pan, in a moderate oven, 350 degree fahrenheit, for 20-30 minutes. Cut into squares when cooled. ** You can substitute the raw sugar for regular granulated sugar, regular baking cocoa for the dark chocolate, and vegetable oil for the grape seed oil. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com

Miracle molecule from licorice root nullifies liver damage from alcohol and Tylenol... stunning scientific research has been systematically suppressed by Big Pharma and the FDA by  Mike Adams , the Health Ranger (NaturalNews) In what is undoubtedly one of the most astonishing herbal cures story of the decade, a natural molecule from licorice root extract -- "glycyrrhizin" -- has been repeatedly and scientifically shown to block nearly all liver damage from both alcohol consumption and over-the-counter Tylenol pills (acetaminophen). Here I've collected PDFs of  seven scientific studies  that show astonishing "hepatoprotective" effects (meaning it protects the liver) from the cellular damage caused by alcohol and Tylenol. It also happens to exhibit strong anti-viral, anti-tumor and anti-inflammation effects at the same time. This may be the closest thing to a "miracle cure" for liver disease, cirrhosis and liver cancer that's ever been di

Ingredients 1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups 1/2 cup tahini 1/4-1/2 cup fresh lemon juice 3 tablespoons freshly grated lemon zest 2 cloves garlic, smashed 3/4 teaspoon kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 5 tablespoons extra-virgin olive oil 1/4 cup chopped fresh flat-leaf parsley Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes. In a food processor, puree the edamame, tahini, lemon jucie, lemon, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 3 tablespoons of the olive oil and mix until absorbed. Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232)