Keto Chocolate Cake

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Keto Chocolate Cake

Chocolate Keto Cake Recipe

This weekend was my friend’s birthday, I am a big believer of giving experiences rather than material possessions. So I decided to bake a cake, but the thing was my friend is KETO. That means no refined grains, sugar, and high fat. I took the challenge to bake him a chocolate keto cake and it was a huge success! Here is the recipe! ENJOY

Keto Cake Recipe


Calories: 252 Calories
Total Carbs (including erythritol): 22.4g
Fiber: 2.4g
Erythritol: 15g
Net Carbs: 5g
Protein: 5.9g
Fat: 22.7g

INGREDIENTS: ( CAKE)

  • 2 cups blanched finely ground almond flour

  • 1 cup granular erythritol, or preferred sweetener ( I used Swerve)

  • 1/2 cup unsweetened cocoa powder/ raw cacao powder

  • 1 tsp baking powder

  • 1/2 cup butter, softened

  • 1 tsp vanilla extract

  • 2 eggs

  • 1 cup unsweetened almond milk

FROSTING:

  • 8 oz Miyoko’s vegan cream cheese, softened ( Coconut Based)

  • 1/2 cup grass fed butter, softened

  • 1 cup powdered erythritol ( I used Swerve)

  • 1 tsp vanilla extract

  • 3 tbsp unsweetened cocoa powder/raw cacao powder

  • 2 tbsp heavy almond /coconut based creamer

OPTIONAL:

  • I chopped up Lily's Chocolate Chips (for sprinkling around top for decor)

  • added fresh raspberries, coconut shreds, and cacao nibs on top

INSTRUCTIONS

CAKE

  1. Preheat the oven to 400 degrees.

  2. In a large bowl, mix the almond flour, erythritol, cocoa powder, and baking powder until fully combined. Mix in the butter and vanilla. Crack open the eggs into the bowl and stir until completely combined, then stir in the almond milk.

  3. Prepare three 9-inch round cake pans. Use coconut pan spray to prevent sticking. Then evenly pour batter between three pans.

  4. Place the pans into the oven and bake for 25-30 minutes(ovens vary) until a toothpick comes out clean.

  5. Let cool completely before frosting, add topping, keep refrigerated before serving

FROSTING

  1. In a large bowl, whip all ingredients together until fluffy, 3-5 minutes.

  2. To assemble: add frosting on to cake, and decorate to your liking

  3. Add your favorite toppings



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Worst & Best Foods For Digestion

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Worst & Best Foods For Digestion

how to get abs
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With all my time traveling I was starting to feel it in my digestion. It’s not just about what we eat but rather how we digest our food. Here are some foods that are best for digestion. We can all use some help with more energy, beautiful skin, and optimal absorption of nutrients from our foods.

worst foods for digestion




WORST FOODS TO INCLUDE FOR DIGESTION:

  1. FRIED FOODS

  2. DAIRY

  3. ALCOHOL

  4. CORN

  5. TOO MUCH CAFFEINE

According to Health.com

best foods for digestion


BEST FOODS TO INCLUDE FOR DIGESTION:

  1. LEAFY GREENS

  2. LEAN PROTEINS

  3. BANANA

  4. GINGER

  5. FERMENTED VEGETABLES

According to Health.com


I find that when I drink at least a gallon of water a day I feel my best along with taking probiotic supplement and also a digestive enzymes. Not to mention lifestyle habits are just as important such as managing stress levels and getting in some meditation. What has helped you with optimal digestion?



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Taiwanese Basil Chicken

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Taiwanese Basil Chicken

Taiwanese Basil Chicken

INGREDIENTS:

  • 1 pound boneless chicken leg/thighs (about 3-4 pieces), cut into 1-inch pieces

  • 1 small piece of ginger, cut into 5-6 thin slices

  • 1 head of garlic, peeled into cloves

  • 2 stalks of green onion, cut into long pieces

  • a handful of fresh basil leaves

  • ¼ cup toasted sesame oil

  • a few drops of sesame oil on top for garnishing

  • Seasonings:

  • ¼ cup cooking wine

  • 3 tablespoons tamari /reduced sodium soy sauce

  • 2 tablespoons worth of coconut sugar

INSTRUCTIONS:

  1. Mix cooking wine, soy sauce/tamari,  and sugar well in a bowl and set aside.

  2. Heat sesame oil over medium-low heat till shimmering, sauté the ginger slices for 2-3 minutes or until browned and crisp.

  3. Add the garlic cloves, cook a minute or until fragrant.

  4. Stir in the green onion and dried chili peppers, sauté until fragrant.

  5. Turn to medium heat and add the chicken to the pan. Stir-fry for 2-3 minutes or until the chicken is no longer pink.

  6. Grab the seasoning mixture made in step one, give it a good stir and pour into the pan.

  7. Turn to high heat and stir the ingredients well to make sure the seasonings are evenly distributed.

  8. When the sauce starts to boil, turn to medium-low heat and simmer until the sauce has thickened, stir occasionally while cooking.

  9. Sprinkle the fresh basil leaves around the pan, simmer for another minute or two until soft.

  10. Transfer to a large plate and drizzle a few drops of toasted sesame oil on top and enjoy while hot! Serve with brown rice.

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Jumbo Shrimp Egg Noodles

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Jumbo Shrimp Egg Noodles

Egg Noodles by Charles Chen

San J Jumbo Shrimp Egg Noodles 



Ingredients:

  • 1/4 Cup of Purple Cabbage 

  • 1/4 Cup of Mung Beans 

  • 1/4 Cup of Yellow Corn 

  • 1/4 Cup of Diced Onions 

  • 1/4 Cup of Mushrooms 

  • 1/4 Cup of Green Snap Peas 

  • 2 Cups of Jumbo Shrimp (Cleaned)

  • 3 Tablespoon of Olive Oil 

  • 2 Cloves of Chopped Garlic 

  • 3 Teaspoon of Chinese Five Spice 

  • 2 Tablespoon of San J Tamari Reduced Sodium 

  • 1 Tablespoon of San J Hoisin Sauce 

  • 1 Packet of Cooked Egg Noodles 

  • 1 Teaspoon of Black Sesame Seeds

  • 1 Tablespoon of Chopped Green Onions to Top off Dish 

Instructions:

  • Start off with high heat non stick pan, add olive oil and pan sear the jumbo shrimp until lightly cooked for 2 mins on each side, set aside to let it cool.

  • Add olive oil, onions and garlic on medium heat until onions are translucent. Add in rest of veggies including egg noodles. Add in chinese five spice, san j tamari, and san j hoisin sauce. Stir fry until evenly cooked for 6 minutes, and add in jumbo shrimp. 

  • Plate, and top with sesame seeds & green onions. 

Egg Noodles Dish





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Thai Chicken Skewers

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Thai Chicken Skewers

Chicken Skewers

If you are looking for a high protein snack or appetizer before your main course this is delicious and simple! Enjoy full recipe below

CHICKEN SKEWERS

  • 1 pound organic chicken

  • 2 tablespoons reduced-sodium soy sauce

  • 1/2 tablespoon fish sauce (or additional 1/2 tablespoon soy sauce)

  • 1 tablespoon of curry paste

  • 2 tablespoons freshly squeezed lime juice (from 2 small, juicy limes)

  • 1 tablespoon coconut oil or grapeseed oil

  • 1 tablespoon Sriracha sauce

  • 2 teaspoons ground ginger

  • 2 cloves garlic, minced

how to make chicken skewers

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Rose Petal Paleo Donuts

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Rose Petal Paleo Donuts

Perfect time for some yummy paleo rose petal donuts  

  Paleo Donuts Baked Recipe     Ingredients:   • 1 cup almond flour  • 1/3 cup Monkfruit Sugar  • 2 tsp baking powder  • 1 tsp cinnamon  • 1/8 tsp sea salt  • ¼ cup melted butter  • ¼ cup unsweetened almond milk  • 2 scoops of Collagen  • 2 large Egg  • ½ tsp vanilla extract   Instructions:   1. Preheat the oven to 350 degrees F (177 degrees C). Grease a donut pan well.  2. In a large bowl, stir together the almond flour, monkfruit, collagen, baking powder, cinnamon, and sea salt.  3. In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.  4. Transfer the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 23- 25 mins , until dark golden brown. Cool until donuts are easy to remove from the pan.  5. Meanwhile, in a small bowl, stir together the frosting for the coating save dried rose petals for the topping.   Frosting:      Ingredients:    • 3 cups organic monkfruit sugar   • 1/2 cup pasture butter  • 2 teaspoons vanilla extract  • 2-3 tablespoons organic almond milk  • 1 Cup of freeze dried strawberries  • 2 scoops of collagen       Instructions:   1. Add freeze dried strawberries to a high-powered blender or food processor. Pulse until strawberries are a fine powder.  2. Place a fine mesh strainer over a medium mixing bowl. Pour powdered strawberries through the strainer to remove most of the seeds or any small chunks that didn't break up. Set aside.  3. In a large mixing bowl, with a hand-held mixer, cream butter, honey, vanilla and arrowroot powder & collagen peptides on low speed until everything combines. Increase speed to medium-high and whip until it begins to turn a lighter white color, about 1 minute.  4. Stop mixer, scrape down sides if needed and add strawberry powdered mixture. Mix until fully combined.  5. Use to frost COOLED cakes.

 Paleo Donuts Baked Recipe 

Ingredients:

• 1 cup almond flour

• 1/3 cup Monkfruit Sugar

• 2 tsp baking powder

• 1 tsp cinnamon

• 1/8 tsp sea salt

• ¼ cup melted butter

• ¼ cup unsweetened almond milk

• 2 scoops of Collagen

• 2 large Egg

• ½ tsp vanilla extract

Instructions:

1. Preheat the oven to 350 degrees F (177 degrees C). Grease a donut pan well.

2. In a large bowl, stir together the almond flour, monkfruit, collagen, baking powder, cinnamon, and sea salt.

3. In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.

4. Transfer the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 23- 25 mins , until dark golden brown. Cool until donuts are easy to remove from the pan.

5. Meanwhile, in a small bowl, stir together the frosting for the coating save dried rose petals for the topping.

Frosting:

Ingredients:

• 3 cups organic monkfruit sugar

• 1/2 cup pasture butter

• 2 teaspoons vanilla extract

• 2-3 tablespoons organic almond milk

• 1 Cup of freeze dried strawberries

• 2 scoops of collagen

 

Instructions:

1. Add freeze dried strawberries to a high-powered blender or food processor. Pulse until strawberries are a fine powder.

2. Place a fine mesh strainer over a medium mixing bowl. Pour powdered strawberries through the strainer to remove most of the seeds or any small chunks that didn't break up. Set aside.

3. In a large mixing bowl, with a hand-held mixer, cream butter, honey, vanilla and arrowroot powder & collagen peptides on low speed until everything combines. Increase speed to medium-high and whip until it begins to turn a lighter white color, about 1 minute.

4. Stop mixer, scrape down sides if needed and add strawberry powdered mixture. Mix until fully combined.

5. Use to frost COOLED cakes.

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Turkey Meatballs

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Turkey Meatballs

Turkey Meat ball recipe

Ingredients

  • 2 lbs ground turkey

  • 1 cup of mixed chopped cauliflower, onions, carrots ( Mix)

  • 2 cloves of crushed garlic

  • 2 organic eggs

  • 3 tablespoon of psyllium husk or almond flour

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1 tsp ghee

  • cracked pepper and salt to taste

  • 1/3 cup tomato puree ( no sodium added)

  • 2 tbsp grapeseed oil

  • 1 tbsp hemp seeds for topping

  • 1 tbsp of jalapeno hot sauce ( optional)

Instructions

  1. Preheat oven to 400° Fahrenheit and line a large sheet pan with parchment paper.

  2. Prep all of the ingredients (except toppings) in a large bowl.

  3. Mix everything together well with your hands until well incorporated.

  4. Now, form the turkey into small balls about the size of a heaping tablespoon. You can use a small ice cream scoop if you have one, it makes it easy to form the turkey into balls without everything sticking to your hands. This should yield about 25 meatballs.

  5. I started the meatballs on a skillet on high heat with 1 tbsp of ghee ( until golden brown outside)

  6. After you cook these on skillet. Place in the oven to cook for 15 minutes.

  7. Remove from oven and sprinkle on toppings as desired. Serve and enjoy.

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Coconut Bacon Bites

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Coconut Bacon Bites

How to Make Coconut Bacon

Are you a sucker for salty, crunchy, addictive chips? (And really, who isn’t?) Lucky you I came up with the perfect, all-natural swap: coconut “bacon” bites. The special seasoning makes coconut chips taste remarkably similar to bacon, but without all the saturated fatcholesterol, and sodium.

The flavor of bacon is easier to replicate than you may think. That’s because bacon itself is heavily seasoned and cured (nope, it doesn’t just naturally taste that way), so you can mimic that process to create bacon-like treats with a variety of non-pork foods.

INGREDIENTS:

  • 2 tbsp liquid aminos (or reduced sodium soy sauce)

  • 1 tbsp pure maple syrup

  • 3 and 1/2 cups large flaked coconut

  • Spritz of cooking spray

  • 1 tbsp liquid smoke

  • 1/2 tsp smoked cayenne pepper

  • pinch of pink Himalayan sea salt

INSTRUCTIONS:

Preheat oven to 325 degrees. In a large bowl - add coconut flakes, drizzle the liquid aminos and syrup mixture and gently toss making sure to coat each flake well, about 45 seconds or so. Scoop the seasoned coconut flakes and place onto a lightly greased, or parchment paper lined, cookie sheet/s. Place in oven and bake for 20-25 minutes. Remove when coconut has a nice browned and caramelized color. Let cool, (it will get crispy as it cools).

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What is Tamari?

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What is Tamari?

What is Tamari?

Tamari is a premium Japanese soy sauce. While most soy sauces are made with about 50% soybeans and 50% wheat, Tamari soy sauce is made from soybeans with just a touch of wheat or no wheat at all. All San-J Tamari is made with 100% soybeans and no wheat. 

https://san-j.com/

Tamari is brewed with 100% soybeans and no wheat. It displays a noticeably richer and smoother taste than regular soy sauce due to higher concentration of soy protein. Made with no artificial preservatives or additives.

Benefits of Tamari

Tamari's history dates back to 7th century AD, when it was brought to Japan from China. It has been known since ancient times that cooked and fermented soybeans will produce a tasty, dark red paste, which the Japanese call miso. During the miso ripening process, a protein-rich liquid accumulates. This liquid was given the name tamari, or "that which accumulates." Tamari is the origin of Japanese soy sauce.

how to use tamari?

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Mushroom Miso Lentil Pasta

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Mushroom Miso Lentil Pasta

Here is a yummy recipe inspired by my mom growing up! My mom introduced me to miso at a early age, I decided to bridge my two worlds of Asia and America! Into this Yummy Mushroom Miso Lentil Pasta!

CharlesChen.tv
www.CharlesChen.tv

INGREDIENTS:

  • 7 ounces dried lentil pasta

  • 4 ounces oyster mushroom

  • 2 tablespoons olive oil

  • 1 teaspoon sherry vinegar, or white wine vinegar

  • 2 teaspoons red miso paste

  • 3 tablespoons ghee

  • 5 garlic cloves

  • 1/2 cup coconut cream

  • 1 stalk of scallion, finely sliced

  • 1 pinch salt

  • 1 pinch black pepper

CharlesChen.tv

INSTRUCTIONS:

Bring a large pot of water to a rolling boil. Season generously with salt until it's nearly as salty as the sea, then add dried pasta. Cook the pasta until just under al dente (a minute less than on its package directions), then drain the pasta and set aside. Chop or pull apart the mushrooms into large, bite-sized chunks. Then, heat a large skillet over high heat with a tablespoon of vegetable oil, and sauté the mushrooms for 3-5 minutes until nicely browned. When they are done, add a little sherry vinegar to the pan with the mushrooms, give them a little toss, and set aside. It’s best to cook the mushrooms in 2-3 batches and not overcrowd the pan to allow them to brown evenly. To start on the sauce, whisk the red miso paste and butter together in a small bowl until it comes together to form a smooth, fluffy paste. In a medium saucepan, add the minced garlic and a tablespoon of oil, and stir-fry over medium heat for 30 seconds to a minute until fragrant. Add in the sautéed mushrooms. Then, add in the miso-butter mixture and cream, and bring this sauce to a boil, stirring gently. Finally, add the cooked pasta into the sauce, and stir until the pasta is well coated. Salt it to taste, and cook for 1-2 minutes until the pasta is al dente, then remove from the heat. Portion the pasta into two bowls, and top with sliced scallions and freshly cracked black pepper.

CharlesChen.tv

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Marie's Energizing Spinach Salad

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Marie's Energizing Spinach Salad

Marie Forleo and Charles Chen

Marie Forleo and Charles Chen

From Dancing in the kitchen to talking about failures, Today on #KitchenHustle I interview one of my favorite people Marie Forleo. She has been featured on Oprah, interviewed by Tony Robbins, and mentored by Richard Branson. Marie is a powerhouse filled with so much heart and hustle. I have so much respect for her, so I thought who better to share how they FUEL their hustle starting in the kitchen then Marie Forleo. Below is our FULL RECIPE and all about B-School. 

INGREDIENTS:

  • 1/2 Ripe avocados

  • 1 Hardboiled eggs

  • 1/2 of Organic tomato

  • Handful Fresh basil

  • Fresh baby spinach

  • Dash of crushed red pepper

  • Maldon Salt Flakes

  • Extra virgin olive oil

  • Squeeze of fresh lemon juice

It’s essentially a breakfast bowl with spinach on the bottom, broken up hard-boiled egg, slices of avocado, chopped tomato, chopped fresh basil, all sprinkled with some EVVO, squeeze of lemon juice, dash of crushed red pepper and Maldon salt flakes to taste.

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WHY MEDITATE?

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WHY MEDITATE?

Photography by Zachary Tristen

We are all constantly on the go these days, bombarded with social media, notifications, emails, technology slowing down is so essential to maintain a healthy lifestyle these days. Yes I get it we have things to get done, but we are not human “DOERS” , we are human “ BEINGS”, we need to slow down to keep up with the demands of our fast pace lives. This is why I believe meditation is so key to remaining calm, connected to our higher selves, and taping into observation rather than reacting to everything that comes at us. That email can wait, that text message can wait, you don’t need to react to every person. Take time to check in with yourself, take some time to ground yourself, what is your intention for the day? Are you in flow with your day, or are we allowing other people’s agenda’s to run us ? I share my some personal benefits meditation has down for me. Below I have also included some guided meditations I recorded for some of you wanting to wake up or end your day with some mindfulness. Take a 7 day challenge for meditating every morning and see how you feel. There is also such thing as active meditation, such as yoga, walking, making tea, we don’t always have to be in a lotus position. Main point is, take time for you! Honor your spirit!

MY GUIDED MEDITATIONS:

I created these cards as a daily reminder for inspiration ✨✨✨ @spirit_hustle 🙏 Shuffle and pick a card every morning for the perfect reminder of just what we need to hear. Today’s card “ Today I have faith” ☺️ Imagine a little golden ball of light within you, see that light grow, it radiates and expands and touches those you surround. This light protects you, guides you, and leads you to all the right things. This light is the love within, the faith that keeps growing when we are in uncertain stages of our life’s. Live with faith, knowing that everything work itself out, focus on the energy of love rather then fear, see all anxiety dissipate, and your golden light will grows bigger and bigger. This light shields from any negativity and radiates compassion and empathy. Your power is already within you , reclaim it ❤️ if you feel called to join the positivity @Spirit_Hustle movement you can support ↘️ www.SpiritHustle.co



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Vegan Superbowl Nachos

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Vegan Superbowl Nachos

Vegan Superbowl Nachos by Charles Chen

Vegan Superbowl Nachos by Charles Chen

It's the time of the year for social gatherings, these vegan nachos will be the perfect dish to make for your friends & family! Make sure you make enough, these will go quickly

INGREDIENTS: ( 3-5 Servings) 

Vegan Nacho Cheese

  • 2 Cups Diced Potatoes ( Boiled)

  • 1 Cups of Diced Carrots (Boiled)

  • 1/3 Cup of Almond Milk

  • 2 Tsp of Celtic Sea Salt

  • 1 Tsp of Lemon Juice

  • 1/2 Cup of Nutritional Yeast

  • Pinch of Cayenne Pepper

Coconut Sour "Cream" (Dairy Free) 

  • 1 Cup Plain Coconut Yogurt

  • 1 Tsp of Lemon Juice

  • 1 Teaspoon of Sea Salt

  • 1 Tablespoon of Raw Cashews

Blend & Use

Nachos

  • 1 Bag Your Favorite Healthy Sprouted Chips

  • Sprinkle of Hemp Seeds & coconut bacon

  • 3/4 Cup of Guacamole

  • 1/2 Cup of Pico De Gayo

  • 1 Teaspoon of Lime Juice

  • 3/4 Cup of Organic Corn

  • 3/4 Cup of Black Beans

  • 1 Tablespoon of Jalapeno pickled

  • Handful of Chopped Cilantro

INSTRUCTIONS: 

  1. Make vegan nacho cheese, and sour cream. Add nachos, top it, and serve!

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7 SUPER BOWL RECIPES

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7 SUPER BOWL RECIPES

NFL Super Bowl LI is coming up! Are you rooting for PATRIOTS or FALCONS? I grew up always excited for Super Bowl Sunday, not particularly because of Football but because I knew this was a time of getting together with friends and family PLUS all the YUMMY foods. To be honest I don't even know how football really works haha, BUT I love watching the performances and making food for my friends and family. I am sure you are getting ready for a social gathering, and not sure what to bring to your potluck! I got you covered with YUMMY & SIMPLE recipes! Here are my TOP 7 Favorite Super Bowl Sunday Munchies!

1. CAULIFLOWER POPPERS

These are PERFECT bite size munchies, with a nice crunch, and trust me a crowd pleasure. Super EASY to prepare! FULL RECIPE

2. VEGAN NACHOS

Who doesn't LOVE freaking nachos? I know I can LIVE on these! Here is my dairy free cheese they is UNBELIEVABLE!  FULL RECIPE

3. BLACK BEAN TACOS

These Black Bean Tacos are great for individual portions! and Simple to assemble! You can put out different toppings and have your guests decorate their own tacos! Leave our the guac and salsa! SUPER YUMMY  FULL RECIPE

4. FRESH SPRING ROLLS

For all those who want something lighter and un fried, these are colorful, vibrant, and packed full of FLAVOR  FULL RECIPE

5. COLLAGEN STRAWBERRY WONTONS

On a sweeter note, I always like to switch it up on our taste buds, eat savory then sweet, then back :P Here are perfect little bite size wontons, and presentation looks amazing  FULL RECIPE

6. ULTIMATE QUINOA BURGERS

During Super Bowl I know some of you LOVE bringing out the grill! YES these are fantastic burgers, with the JUICIEST consistency for you burger LOVERS  FULL RECIPE

7. RAINBOW NORI ROLLS

Watchu know about Sushi Rolls? To switch up the flavors during Super Bowl! If you are adventurous try something NEW! FULL RECIPE

I hope you ENJOY these Super Bowl Recipe inspiration! Remember LIFE is about BALANCE not about restriction! Have fun with your friends and family, and be present with those you LOVE! Make sure to stay hydrated, add some lemon to your water and cocktails to alkalize, and take a milk thistle supplement to support your livers! Drink & Drive responsibly or just take a UBER! Use my code for Uber Free Ride Code: charlesc12941ue

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Mom's Coconut Quinoa Curry

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Mom's Coconut Quinoa Curry

Coconut Curry Charles Chen.jpg

Growing up my mom used to make this for me and my sister! it was such a treat, so many bold flavors, not to mention veggies with beautiful turmeric and curry spices. Hope you give this a shot, I shared this with Hallmark’s Home & Family below is the recipe.

Home and Family Charles Chen

GREEN CURRY PASTE: Ingredients:

COCONUT QUINOA CURRY BY CHARLES CHEN

1⁄2 tsp whole coriander seed (or powder)
1 tsp whole cumin seed (or powder)
1⁄2 tsp whole black peppercorns (or ground pepper)
3 small green chilies (I used serrano // stems + most seeds removed)
1 medium green bell pepper (stems and seeds removed // chopped)
5 cloves garlic, peeled
2 stalks lemongrass (tips trimmed, halved, + chopped)
1 heaping Tbsp fresh sliced ginger or 1 tsp ground ginger
6 stalks green onions (sliced // or sub 1/2 cup diced shallot per 6 stalks green onion) 1 Tbsp fresh turmeric (or sub 1 tsp ground turmeric per 1 Tbsp fresh)
1⁄2 tsp sea salt (plus more to taste)
3 Tbsp lemon juice
1 medium lime, zested and juiced
2-3 Tbspavocado oil
1 Tbsp coconut sugar

Instructions:

1. If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes, shaking / stirring occasionally, or until fragrant and slightly deeper in color. Be careful not to burn! If using powder, skip this step.

  1. Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don't have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.

  2. To a food processor (or blender with a narrow base), add green chilies, bell pepper, garlic, lemongrass, ginger, green onions (or shallot), coriander, cumin, black pepper, turmeric, sea salt, lemon juice, lime zest + juice, oil / water, and maple syrup (or other sweetener). Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time! It's fine.

  3. Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.

Coconut Quinoa Curry

Ingredients:
•1 Tbsp coconut oil or ghee

•1 small onion, diced
•1 Tsp of Unsweetend Coconut Flakes For Topping
•4 cloves garlic, minced
•2 Cups of cooked quinoa ( Cooked in Vegetable Broth)
•1 Tbsp fresh grated ginger (or 1 tsp ground)
•1/2 cup green & red bell pepper
•1/2 cup cherry tomatoes halves
•1/4 cup diced mushrooms
•1/3 cup spinach
•1 Tbsp curry powder
•1/2 of juice of a lemon juice
•3 Tbsp of green curry paste ( See below for Paste, made in stone mortar) •pinch cayenne or 1 dried red chili, diced (optional for heat)
•1 cup light coconut milk
•1 cup of veggie pea protein or chicken (optional)
•1 cup veggie stock
•2 tablespoon of fish sauce
•2 teaspoon of tomato paste
•Sea salt and black pepper
•handful of cilantro ( chopped)

Instructions:

1. Make green curry paste ahead of time. Also cook quinoa in veggie broth and add in lemon grass for extra fragrance. Set aide.
2. Start with coconut oil/ghee in deep pan add in garlic, onion, and green curry paste. Cook for 3-4 minutes add in tomato paste, coconut milk. Add in pepper, fish sauce, choice of protein, lemon juice, mushrooms, green & red peppers, ginger, sprinkle cayenne.

3. Add in spinach and cherry tomatoes last, and serve with quinoa 4.Top with cilantro

Home and Family Charles Chen

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Butterfly Pea Tea Benefits

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Butterfly Pea Tea Benefits

Butterfly Pea Tea Benefits

I recently got back from Taiwan visiting my family and my dad brought me this flower: Butterfly Pea Tea, we dried it and made it into tea served chilled or warm. Butterfly pea is highly valued in Ayurvedic medicine and “has been used for centuries as a memory enhancer, nootropic, antistress, anxiolytic, antidepressant, anticonvulsant, tranquilizing and sedative agent.” Add lemon juice and the color turns pink

charleschen.tv
Butterfly Pea Tea Leaf Benefits
benefits of butterfly pea tea
  • 1/4 cup dried Blue Butterfly Pea Flower Tea flowers, food grade.

  • 1-2 cups hot water.

  • 1 teaspoon wildflower honey, amount to taste.

  • 1 teapsoon lemon or lime juice, fresh squeezed, amount to taste.

  • 2 lemon or lime slices or wedges, to garnish.

  • 2 cups ice cubes, if serving iced, amount to taste.


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Baked Delicata Squash

Charles Chen TV Recipe

Keep it Spicy!  My favorite season is squash season, not only is it super hearty, great source of fiber, and so tasty!  Here I baked some delicata squash, with spinach, free-range eggs, tomato, topped with salsa verde, sesame seeds, and Jalapeno YellowBirdSauce #NomNom Super EASY & tasty!!!

INGREDIENTS:

  • 3 Cups of Delicata Squash ( Seeded & Sliced)

  • 3 Organic Free Range Eggs

  • Handful of Spinach

  • 1/2 cup of crushed tomatoes

  • 3 tablespoon of salsa verde

  • sesame seeds

  • olive oil & pink salt to taste

  • to heat it up i used Yellow Bird Sauce Jalapeno

INSTRUCTIONS:

Bake at 350 for 10-15 minutes until squash is cooked, I put in the eggs towards the end so it doesn’t over cook. Dress it with sauces and sesame! Enjoy!

Chef Charles Chen


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Real Transformation Starts with The Mind

charles chen daily burn

It’s never just about food, transformation is a deeper connection with ourselves. I got into food and wellness as a means to heal my body. But food was always just surface, when we talk about true transformation we need to talk about our relationship with outside substances. How we use certain things to numb our emotions, to not feel, because we are actually self medicating. I am advocate in diving deeper , understanding our wounds, and healing our past traumas. One of the biggest shifts for me is forgiving, others and myself. Letting go of shame, and loving every cell in my body, changing my thoughts to what actually serves us. When we begin to honor ourselves, and take actions that align with our true potential that’s when miracles occur. Sickness always start within our minds, change your thoughts then shift our habits. One step at a time, and no it’s not going to be easy. But trust me it’s worth digging up, what we don’t heal will just keep coming back until we learn. That’s why we are here, to guide each other back into love

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