Eat Well Be Happy
“Eat Well Be Happy, the cooking show, is fun and will have you making dishes that are easy, organic, Non-GMO, delicious, and colorful. It’s true: if you eat well, you’ll be happier (and healthier)!” “Eat Well Be Happy is a cooking show aimed at bringing back the pleasures of the table with fresh, seasonal, colorful, organic ingredients. Recipes are simple, but the results make folks swoon with delight.”
Debra and Roxanne have fun with grains. They experiment with farro, amaranth (Amar-who?), Chinese black forbidden rice, kasha and teff. Guess which have lots of protein, which isn’t really a grain, and which of these are gluten-free? To whom was the forbidden rice forbidden???? Debra gets it wrong when she mentions Japan, it’s China.
Baby, it might be cold outside, but inside Debra and Roxanne have pots of soup (nuttin but organic, si vous plait) simmering. Aptly named, the “pay-the-mortgage-barley-lentil soup” can be made for pennies, leaving hard-earned dollars home and hearth. Then there’s a jazzy Cuban black bean soup and hearty corn chowder.
Because Roxanne has such lovely skin, Debra decides they’re going to make food that feeds skin and keeps it youthful. They serve up wild salmon with black sesame seeds, a rice pilaf with nori, cucumber salad with a yogurt sauce and a California fruit salad with good-fat-rich nuts. Debra mentions that nutritional yeast helps prevent the breakdown of collagen.
Mixing by hand, Aya and Debra concentrate on foods that are warm, use fragrant spices and keep us from shivering when the nights are cold out there, baby. Cauliflower steaks with winter green pesto, a millet and quinoa pilaf with mushrooms, spice-is-nice cookies and a spicy tea too. Aya is an artist when it comes to presentation.
Debra and Connor take a metaphysical trip to Mexico in the Eat Well Be Happy kitchen by preparing food inspired by our neighbors south of the border: wild ricepurple potato pancakes, greens with pepitas and avocado; black beans with veggies and cheese and a Mexican fruit salad with a dollop of oh le chocolate mousse!
Debra and Jeff make some desserts that are (shush, keep it a secret) healthy. Eat Well Be Happy desserts are not only that, but amazing tasting, too. On the menu: cocoa chia pudding; oat almond nutella cookies; figs with honey and pine nuts; and lastly, brown and black sesame seed candies which Debra makes a mess of. Oh well.
Tom joins Debra in the kitchen to make three hearty entrees: A South American chicken stew with lots of vegetables; a Brazilian quinoa entrée with artichoke hearts; and an interesting soba noodle dish with seaweed flowers. Tom is positive that this dish will please anyone. He wants people to try seaweed and keep an open mind.