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.
Debra and Alyssa have spring fever. They make three salads with a whole slew of vegetables including chicory, pickled radish, ginger, dandelion, Chinese cabbage, asparagus and more to bring some variety to the table. Salads, a cure for winter hibernation. Organic veggies only, but of course!
Debra is joined by Robin to make a meal that suits any season: They prepare a golden carrot, corn (no-gmos) and yam soup that is just as rich in color as it is in flavor. After Robin dices all sorts of vegetables, the two create a marinated salad with fresh mozzarella or tofu before making and spooning out a coconut blueberry cherry cobbler.
Debra and Robin start off with everyman’s split peas to make a simple split pea purée. While the peas boil, they cut and dice rhubarb and apples for a rhubarb apple cookie recipe. When that’s ready, the two use grass fed meat to put together savory meat balls jazzed up with harissa. Did they skip a quick, organic green salad? No way, Jose!
Debra and Roxanne decide to recreate three dishes they love using grass-fed, organic dairy (is there any other kind?): How can they go wrong with a zucchini yellow squash quiche; a rhubarb compote with mascarpone; and a trip down memory lane to Ratners, the former, famous NYC Jewish deli. They make an almost-like-Ratner’s-soup with sour cream, chopped vegetables and lots of dill.
Roxanne is excited to try smoked tuna sunflower balls (they make a vegan version, too). After this dish, they cure and cook seafood in lime juice for a scallop grapefruit seviche and round out the meal with a flounder in mustard sauce dish. They disagree on how to section grapefruit, but agree not to waste any of the juice (it’s organic).
Robin and Debra make more trouble in the kitchen. They follow a trend in cooking magazines by combining fruits and vegetables to make an everything-yellow salad and break the rule that says, “melons, eat them alone or leave them alone”; next they toss together a quinoa and teff pilaf with a garden pesto and end by stuffing baguettes with ratatouille. In the meantime, they talk about enzymes in papaya and pineapple.
Aya starts out wanting to make a granita until she realizes how much work it it. She scrapes in what feels like forever. Debra and Aya resurrect a Greek shrimp potato salad from a famed Florida restaurant called Pappas, sadly closed. They combine lots of red fruits and vegetables for a composed salad and then dress a simple green salad with a green dressing made with herbs from the garden. They talk about bogus olive oils.
In memory of Debra’s grandma Sarah, Jeff and Debra make a Russian potato salad with dill from the garden, roasted garlic chicken (using organic chicken and 15 cloves of garlic). They finish off the meal with a hazelnut honey ganache and some pink stevia lemonade using hibiscus tea, which helps lower blood pressure.