Health Tea Recipe

Health Tea Recipe, for when you’re not feeling so healthy. I got this recipe from a great restaurant in NYC — Westville. So delicious and soothing.

Ingredients

  • fresh sage

  • fresh mint or peppermint

  • cinnamon stick

  • 2-3 one inch chunks of peeled ginger

  • quarter of a lemon squeezed and then put in tea

  • honey to taste

Directions

  1. Put all ingredients into a pot of boiling water. Let boil for a minimum of 5 minutes, add honey and enjoy!

Simple Roasted Broccoli with Garlic

Broccoli is probably my number one superfood! Its high in fiber, vitamin C which aids in absorbing Iron, magnesium, potassium, and many other nutrients! It is a go-to of mine when I want to boost my immune system, and feel good (and its delicious). In the past I’ve loved to steam broccoli, or sauté it. My newest obsession — Roasting it with garlic and olive oil. Yes, its that simple. The taste is amazing with little flavor pockets of roasted garlic, and the crispy edges and soft centers is the perfect texture. Check out the recipe below!

Time: 25 minutes

Serves: 4 as a side

Ingredients

  • 2 heads of fresh broccoli, cut into florets

  • 3 cloves of garlic chopped

  • 3-4 Tablespoons of Extra Virgin Olive Oil

  • salt & pepper to taste

  • 1 teaspoon fresh lemon juice (optional)

Directions

  1. Preheat oven to 425 degrees F.

  2. Mix broccoli florets and chopped garlic with olive oil, salt and pepper. Lay separated and flat on a baking sheet.

  3. Roast in the oven for 15-20 min, turn halfway through.

  4. Bake until broccoli is lightly brown on the edges and tender when pierced with a fork.

  5. Squeeze lemon on top of broccoli (optional) and serve warm.

Enjoy!

Root Vegetable Mash

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When the colder weather starts to appear, I start to crave warm and hearty meals. Here’s a way to change up your regular mashed potato side dish. These root vegetables have far more nutrients and vitamins than a white potato. Sweet potatoes are full of vitamin A, vitamin C, and manganese. Carrots and parsnips have vitamin A, biotin, vitamin K, potassium and vitamin B6. Cold weather makes these root vegetables even sweeter. Go to your local farmer’s market and try this recipe below!

Ingredients:

2 medium carrots

1 medium sweet potato peeled

1 medium parsnip peeled

(rutabaga OR turnip optional)

fresh thyme sprig and rosemary sprig

3 tablespoons butter, or butter alternative (Earth’s Balance)

1 Tablespoon of olive oil

3 garlic gloves minced

1-2 cups water for boiling

salt and pepper to taste

Directions:

  1. After peeling the vegetables cut them up in large 1 -2 inch chunks. Place in pot on medium-low heat with olive oil and herbs. Stir and sauté for 5 minutes. Add water, and cover, let cook until vegetables are soft 20-25 minutes.

  2. Strain water and herbs, and place vegetables aside in the strainer. Put the already used pot back on the burner, add butter and the minced garlic. Sautee for 3-5 minutes on low heat until garlic is slightly browned. Add the cooked vegetables, turn off heat, and mash together. Add salt and pepper to taste.

Enjoy!

How do you keep your hair clean when you exercise so much?

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The short answer is, I don’t. Its almost never clean. I workout 10-12 times a week, and that would be impossible. But here is what I do, and my thoughts and tricks to help you out. :)

Washing my hair

I wash my hair probably two or three times a week. Its not good to wash your hair every single day because it can dry your hair out. I also use shampoo that is sulfate free, which tends to be less harsh on your hair. Right now my favorite shampoo is Aveeno Renewal. Conditioner, I’ll only use on the ends of my hair, (skip the roots so they won’t get as oily as fast). I alternate between using the matching Aveeno Renewal conditioner as well as a hair mask from Trader Joes. I let the hair mask sit in my hair for about 5 minutes before rinsing it out.

Styling

I style my hair depending on how clean it is. Yep. Now you know my secret. If i’m wearing it down, and straight or with a slight wave its probably clean. I try to enjoy those moments as much as possible because it doesn’t last long. I do however throw it up when I’m exercising to get it off of my sweaty neck. After 3-4 workouts (which is usually just 2 days) I will start to wear my hair up all day, in a bun, or down in a low braid. When it is really dirty, oily and untamed, is when you’ll see it totally slicked back in a tight bun.

One of my favorite products right now to apply right after washing my hair is Sun Bum’s Argan oil. It smells like summertime, and it gives my hair a lightweight shine. Apply it when your hair is still wet after the shower. You only need to apply a tiny bit of it, so this product will last you awhile!

Dry Shampoo

This will be a lifesaver for you. In between shampooing my hair I like to use dry shampoo to “extend” my clean hair. I recently learned a new tip — Use dry shampoo at night before you go to bed. It takes awhile for it to work and soak up the oil, and can often make your hair look a bit white, so its best to use it at night! Favorite dry shampoo at the moment is Detox by Dry Bar. Though I have used many different brands, and feel like most of them do the job just fine.

Everybody’s hair is different. Some thick, other’s thin. Some people will have dry hair, or more oily hair and scalp. Its about finding whats right for you! But now you know my routine, and if that helps even one person to tame their own mane, then i’ve done my job. :)

To purchase any of these products above, and to see my fav beauty products, check out my link to Amazon!

End of Summer Clam Bake

A couple weeks ago I had a group of friends over for a delicious clambake! Most of the ingredients are cooked on the stove top, but then all the ingredients are mixed together to finish cooking on the grill outside. Such a great meal for a large group of people, and definitely a crowd pleaser! Shout out to my cousin Belinda, who gave me the original recipe! Check it out below.

Cooking time: 45min-60min.

Serves: 15+

Ingredients:

  • 6 fresh corn cut in quarters

  • 2 red onions sliced

  • 6 cloves of garlic minced

  • 2 lbs small yellow, red and purple potatoes

  • 4 meyer lemons sliced into 1/2 inch rounds

  • 4 links of chorizo or sausage of your choice

  • 2 sticks of butter

  • Old Bay to taste (2-3 Tablespoons)

  • 2 lbs raw shrimp, tail on

  • 100 clams

  • chopped chives for garnish

Directions:

  1. Boil potatoes in salted water until soft, about 15 min.

  2. Remove from water and boil corn for 5 min in the same pot. Remove corn and place on the side.

  3. Make the sauce by melting butter and mixing in minced garlic and Old Bay to taste.

  4. Create a foil surface on the grill with a 1/2” lip on all sides. Heat grill on high. Place clams in single layer on foil. Place potatoes and corn on top of the clams. Place red onions, sausage, and lemons on top of the corn and potatoes. Place shrimp as the very top layer.

  5. Drizzle butter garlic mixture over all the ingredients, especially over the shrimp.

  6. Sprinkle Old Bay over everything and close lid to bake.

  7. Cook until clams open and onions are caramelized, about 20 minutes.

  8. Sprinkle with chives for garnish.

  9. Serve on large platter, or allow guests to serve themselves right from the grill!

Serve with french bread, and sides of pasta salad and green salad. Enjoy!

Summer Corn Nectarine and Basil Salad

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This has been my favorite summer salad recipe for the past few years. Its perfect at the end of summer when the tomatoes are ripe and the corn is in season. Basil loves to grow in the hot weather as well, so this summer salad is seasonally perfect! Also, important to note that you don't have to cook anything in this dish. Everything is raw, yes you can eat corn raw, trust me, its crunchy and refreshing. Check out this simple and easy recipe below. Enjoy! 

Serves 2-4

Total time: 15 min 

Ingredients:

  • 2 ears of fresh corn shaved raw

  • 1 pint of grape tomatoes cut in half

  • 1/3 cup of fresh basil leaves chopped

  • 1 medium shallot diced

  • 1 ripe nectarine cut in 1/2 in cubes

  • 2 Tablespoons rice wine vineagar

  • salt and pepper

Directions: 

  1. Shuck the corn, no need to cook the corn at all, simply hold it vertical inside of a big bowl, thickest part touching the bottom of the bowl, using a sharp knife carefully shave the kernels off into the bowl. Shaving from the top down towards the bottom.

  2. Cut the grape tomatoes in half. And then cut the nectarine in 1/2 in. cubes, chop the basil and shallot. Combine all ingredients together in a medium sized serving bowl.

  3. Add in vineagar, and salt and pepepr to taste. Mix well and serve as a side at your next meal!

Enjoy! 

 

Stars Align on Assignment with Dad

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*A version of this story is published on The Vineyard Gazette.

The time I met Mariah Carey. I've told this story a few times, but always the shorter version and there are a few things that I have left out. Here it is in full. I hope you enjoy this very 90’s pop culture memory.

It was 1994, I was maybe 8 or 9 years old and obsessed with Mariah Carey. Her music, her image, all of it. She was climbing the charts and was a pop goddess, as far as I was concerned. My parents brought me to the record store so I could buy her newest album, Music Box, on tape. I listened to it non stop. I was studying piano at the time and was even learning to play some of her hit songs like, Hero and Vision of Love.

I grew up on Martha’s Vineyard and my father, Mark Lovewell is a reporter and photographer for the Vineyard Gazette. He often let me tag along on his assignments when I was little. That summer, President Bill Clinton was vacationing again on Martha’s Vineyard and the word was out that Princess Diana was visiting the Island too. My dad got the assignment to get a photo of her, and when he and his colleague at the time Jason Gay asked if I wanted to join them, I was ecstatic. I loved these kinds of assignments! It was late, the stars were out (in more ways than one), and there was a certain kind of energy, a buzz on the streets of Oak Bluffs as we looked for Princess Diana.

We were standing outside the restaurant, Oyster Bar, when a woman ran out and excitedly said "Mariah Carey is eating dinner in there!" My heart dropped. I remember looking at my dad wide eyed, and he read my mind. He handed me his notebook, and Jason handed me his red felt pen. They pushed me inside the restaurant, and told me to go meet her.

I stepped inside the Oyster Bar alone, a nervous child, walking through this dark and loud restaurant. I was wearing glasses and a red flannel button down, (probably a hand-me-down from my older brother). I searched for their table, and found Mariah sitting with her husband. Her perfectly wavy hair was unmistakable and she wore a navy sailor’s dress with white lined detail on the trim. She was stunning — a beautiful queen in my mind.

I stood in front of the table, holding the pen and paper and said nothing. Mariah smiled at me, then she and her husband asked, “Are you our waitress for tonight?”

I smiled back, my face as red as my shirt and the pen. I handed over the paper and pen and Mariah signed her name. To this day I am not sure I ever said anything at all to her but I will never forget that moment.

We didn't see Princess Diana that night, but this is not where the story ends. My dad and Jason received a tip that week — Princess Di was out on the historic boat, Miss Asia, in the Edgartown harbor. My dad, a sailor and knowledgeable on the water got on a friend’s boat with Jason and went looking for the Princess. It didn’t take long to spot her. My dad snapped a black and white photo on his film camera and at that moment he became the first person to ever take a photo of Princess Diana on that trip to the United States. That photo made a few headlines and it was the talk of the island, and far beyond!

When I remember meeting Mariah Carey, I can’t help thinking simultaneously of Princess Diana. I wouldn’t have met my childhood idol if my dad wasn’t searching for her. That summer was special, memorable -- the summer of 1994 where in my tender mind my dad and I both met royalty.

Healthy Potato Salad (no mayo)

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My rendition of what is commonly known as a "German Potato Salad." The other day before heading to a cookout where I was in charge of a few sides, I realized I had a bunch of potatoes, but no mayo. This is how my research into potato salad-sans-mayo began. My sister in law gave me her recipe, I researched a few others online and put together this delicious recipe. I am now a much bigger fan of mayo-less potato salads. Especially since most of these salads at cookouts end up sitting outside in the sun for a few hours! Check out the recipe below, and enjoy at your next cookout! 

INGREDIENTS

  • 2 pounds halved small potatoes (white or red)

  • 1/8 cup olive oil

  • 1/2 chopped onion

  • 1/8 cup apple cider vinegar

  • 4 sliced scallions

  • 2 tablespoons chopped fresh dill

  • 1 teaspoon toasted caraway seeds (optional)

  • 1 teaspoon smoked Paprika

  • Salt

  • Pepper

 

Directions: 

  1. Cover 2 pounds halved small potatoes with salted water, bring to a boil, and cook until tender; drain and transfer to a large bowl. Meanwhile, heat 1/8 cup olive oil in a medium skillet over medium-high heat. Add 1/2 chopped onion; season with salt and pepper. Cook, stirring often, until soft, about 5 minutes.

  2. Remove from heat and mix in 1/8 cup apple cider vinegar. Add to potatoes along with 4 sliced scallions, 2 tablespoons chopped fresh dill, 1 teaspoon of smoked paprika and 1 teaspoon toasted caraway seeds and toss, crushing potatoes slightly; season with salt and pepper.