Thanks to all of you who came out to the Holiday Spice bazaar right before the start of the holidays. It was so great connecting with you and hearing about all your exciting holiday plans. Karen and I made beautiful spice baskets and many of you purchased for gifts for their friends and family, so thank you for your support. The appetizers included Asian 6 Spice, seared tuna, jerk shrimp with pineapples, sherried mushrooms with Herbes de Provence and Moroccan Spiced baked potato fries. Let's not forget the pear punch-always a hit! See you in the New Year!
Put a little spice in your life with Healthy On You®. This spice chart shows you exactly how to use these essential spice blends to add flavor to your healthy recipes. Cut the fat, add the flavor.
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Gotta love Tuesdays! This is one of my favorite recipes and best part is you can buy the Healthy On You®Jamaican Jerk Spice at the Cardiff Seaside Market along with other spices in my line. I've taught this recipe in my cooking class and its always a hit!
1 lb. wild shrimp peeled and de-veined (21-30 count)
1½ tsp. Healthy On You® Jamaican Jerk Spice
1 tbsp. olive oil
1 small sized beet julienned or spiralized
1 small fennel bulb julienned or spiralized
16 small corn tortillas or butter lettuce leaves
Taco Jerk Sauce
2 tsp. (or more) Healthy On You® Jamaican Jerk Spice
1 cup plain yogurt or Cacique Mexican Crema
1 tbsp. fresh lemon juice
¼ cup chopped cilantro
In a medium sized bowl, combine the shrimp and jerk seasoning and olive oil. Cover and refrigerate for two hours.
If using a mandolin, thinly shave red or yellow beets into thin rounds. Stack the rounds 2-3 in thickness, and cut thinly to make julienned strips, set aside. Cut the fennel down the center and core the center out with a sharp knife. With the outer white parts only, julienne the fennel into thin strips.
To make the jerk sauce: combine the yogurt and Jerk Spice and lemon juice in a small bowl.
To cook the marinated shrimp: set broiler to 500 degrees. Line a baking tray with foil and add the shrimp in one layer. Broil for 10 minutes turning once. Remove from oven when the shrimp begins to turn opaque. Be careful not to over cook.
Build the taco by warming small corn tortillas. First add a generous spread of the prepared jerk sauce to the center of the tortilla, add the shrimp on top of the sauce and top the shrimp with fennel, beets and cilantro. Serve immediately with jerk sauce on the side. Enjoy!
The shop local movement has been in place and growing. Why? Choosing a locally owned business for your holiday purchases generates three times as much economic benefit for the surrounding region as shopping at a chain. Local businesses add character to your community, are better for the environment and creates jobs. The best thing abut shopping local is the personal service you don't receive online. When clients buy my spices, gift certificates and cooking classes, they get my personal attention-I answer their emails and I give them advice tailored for them. It's the experience that we should all have when shopping! With that, continue reading about this incredible movement and help strengthen your community one business at a time.
Chanterelle Mushrooms are now in season! You can find them at specialty grocery stores and at your local farmer's markets. These mushrooms are tender, delicious and so versatile. I've added these sautéed mushrooms to risotto, pasta dishes or used as an accompaniment to chicken recipes.
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.