NEW YEAR RECIPES: A TOAST TO NEW BEGINNINGS

 “As a gentleman of a certain age, I know a few things about a few things”, a pirate told me once. And one of these things is that the best person to keep you straight, is you. It’s twice the reward when you’re self-disciplined: life balances, and spills over into every other part of life. And so I consider all the variables pertinent to my story. I calculate and the math is good and true. Y=x/a+b, as my slope is slippery as always. The first step is the answer to a healthier you.

Step 1- comprehension: understand the goal and method to achieve it.

Step 2- consistency: how to consistently work out for forty days; how to build muscle memory and discipline. I began by selling my car when I found myself driving to my mailbox two hundred feet away. I remember the first walk to the bus three blocks away — all uphill. I almost had to stop and take a nap, but I made it! Everyday, like a large ball of butter, I rolled around on the floor straining to do 5 of everything. I stretched for 5 minutes, did 5 sit-ups, 5–second leg lifts, and 5 standing 45-degree angle pushups. 

 Often, I would hold back the temptation to do more, but held steady and increased from one to three reps per day. Three years later and 100 pounds lighter, I do between 100-300 sit-ups per day, 5-6 days a week. I eat a keto diet, but at parties or dinner with friends, I eat whatever I want and get back on the horse the next day. Here is to life! We Be-living.

To toast to a new year, of good health and zest for life, I’m giving you three recipes that are not only more health-conscious but will energize you with recollections of sun, sand, and sea.

One of my favorite cocktails is from the Philippines, a drink called Mojo. I first had Mojo in a bar in Olongapo City in the Philippines. I was so buzzed I let a kid shine my shoes. And I was wearing tennis shoes! The recipe I have calls for seven fruit juices, and seven different liquors. For the nonalcoholic version, take away the liquor and add 4 ounces of grated ginger. The first day, it’s light as summer Sunday sundresses. The second day, one is introduced to the depth of the fruit and ginger combination. The third day and beyond, it can be used as a base for other drinks or sauces. The ginger takes on a life of its own.

MOJO SUNDAY COCKTAIL (NON-ALCOHOLIC)

Serves: 4 people

Prep Time:10 minutes

INGREDIENTS

• Pineapple juice                               
• Cranberry juice                               
• Guava juice                                    
• Pomegranate Juice                          
• Strawberry juice
• Apple juice
• Lime juice
• 4 oz ginger

INSTRUCTIONS

1. Add ½ cup of each, grate ginger, and mix well.

TRI–CULTURE CUCUMBERS 

Serves: 4

Prep Time: 10 minutes

Back then, I needed to shovel food almost every couple hours, especially late night when I would crave anything from savory to sour, hot, salty or sweet. But this dish is a refreshing replacement to your potato chip snacking. Hitting all the sweet spots, juicy, tart, savory, spicy, this appetizer blends a taste of Japan, Mexico, and Italy and is 0% guilt, 100% satisfaction.

INGREDIENTS

• 1 Cucumber                    
• 1 Tbsp Tajin                            
• 1 Tbsp Sesame oil                 
• 1 Tbsp Balsamic Redux        

INSTRUCTIONS                        

1.   Cut cucumber in half, long way, then cut in half-inch moons.
2. Place cucumbers in a bowl, and toss with Sesame oil.
3. Toss Taijin on cucumbers and finish with Balsamic drizzle. Enjoy!

CARIBBEAN SUMMER SQUASH

Serves: 4

Prep Time: 20 minutes

A nice change of pace, as well as a reminder of your goals, is to eat veggies that take you on vacation: The Mediterranean, Mexico, or my favorite, the Caribbean. These flavors of the Caribbean will have you shopping for beachwear in mid-winter.

INGREDIENTS

• Yellow squash                       
• Green zucchini                         
• ½ cup julienned red onion           
• 1cup-matchstick cabbage       
• 1 Tbsp garlic                                     
• 1 tsp ginger                                   
• 1 tsp cinnamon                            
• ¼ tsp nutmeg                             
• ½ tsp all spice                             
• 1 tsp cumin                                 
• 1 tsp red chili flake                   
• ¼ cup olive oil                         
• ¼ honey                                    
• 1 tsp hot sauce                           

IINSTRUCTIONS

1. Prep all the veggies and slice long ways.
2. Half-moon cut both squash and zucchini
3. Julienne onion.
4. Mince garlic and ginger.
5. Gather all the spices.
6. Under medium heat, saute onion, garlic, ginger. 
7. Stir in cabbage and half the spices.
8. Stir for 2 minutes, add squash, the rest of the spices, and cook for 3-5 minutes.
9. Deglaze with honey and hot sauce.
10.  Serve as a side.

Written by Chef Michael Richardson