By Jamie Dougherty

Remember a few weeks ago when I was talking up some sweet love for the sweet potato?  Though I still love those suckers, there is a particular super food that has taken first place on my plate as of late.  Say hello to kabocha squash!  “Excuse me?” you say.  “What is this thing I can barely pronounce?”  KA-BOW-CHA is a Japanese squash and quintessential super food that rocks in all types of delicious dishes.  First, a quick super food definition:  A super food is an unprocessed edible that packs a powerful nutritional bang for its caloric buck.  With its high Vitamin A, Vitamin C and potassium content, kabocha is not only a super food but one that will make your immune system and heart say thank you very much!

Now, where can you find said squash that will svelte-ify your figure?  Being a Fall food, right now kabocha can be found at most farmer’s markets.  Look for ones with a rich green color and firm skin with minimal blemishes.  If the markets have closed for the year, try your local grocer or health food store.  Next, how do you cook it?  Just like you would a butternut squash.  Throw it into soups and curries, mix it into a pilaf or with beans or just straight up roast it.  I actually love eating roasted kabocha as a snack. Absolutely flippin’ awesome!

So, next time you are looking for a super food to hit that sweet, starchy spot, grab a kabocha squash.  Your body and taste buds will be mighty pleased!

In the comments let me know your thoughts on super foods and how you like to get them into your diet.  Come on ladies, sharing is caring! (And it feels good too.)

Jamie G. Dougherty, founder of JamieLiving.com, gives women the secrets to feel amazing in their bodies and create the balance they crave between their busy schedules and eating well. Jamie believes that though kale and brown rice are good foods to put on your plate, until we truly learn HOW to eat rather than just WHAT to eat we will continue to be carb-craving, super-frazzled, stress-out ladies. If you ever feel hungry, stuck and unsatisfied with your food be sure to visit Jamie’s website to get her FREE 5-Step Guide to Fabulous.  Seriously ladies, get ready for Jamie to rock your world!

Guest contributor: The Chefanies

The wedding of William and Kate is big news. What will she wear, who will be invited, what will they serve?  While these are all valid questions, here’s what WE want to know: what will YOU be eating as you watch the ceremony in the middle of the night? We decided to give you something fun to cook to keep yourself awake until the Royal Nuptials.

When I was first writing this post a lot of ideas came to mind.  Hot Cross Buns, Yorkshire Pudding, Cornish Pastries, Fish & Chips, Bangers and Mash, and Boddingtons.  While all this sounds fine and dandy, it came to my attention that the Wedding starts at 4:30AM for you East Coasters and 1:30AM for us West Coasters and the last thing I want to eat at that time of day is a heavy meal. After mulling this question around in my head I was torn between Spotted Dick, partially because my immaturity got the best of me and saying Spotted Dick is oh so much fun, and Scones. After doing a bit of internet research I came to the conclusion that Spotted Dick includes far too obscure ingredients to come up with on the drop of a pence.

With all that in consideration I decided on the perfect treat fit for the Royal Highness herself – Currant Scones with Lemon Curd all to be washed down with the perfect cup of tea.

FACTS ABOUT SCONES

*  Scones is actually pronounced Sc-ahns, which rhymes with John.  Thanks Rosie Pope!

*  Scones although still British actually came from Scotland.

*  Scones can be eaten anytime of the day, but are usually served at breakfast or with Afternoon Tea.

*  Scones are served with jam, butter, lemon curd, and clotted cream.

*  Scones are delish!

This recipe has been taken from the Queen of English Cooking herself, Nigella Lawson and in true Chefanies “healthier cooking” fashion we turned it into a more dainty and light version. We substituted whole wheat flour for the All Purpose Flour and used low fat buttermilk but by all means go ahead and use the whole fat products if you please. We also made them mini because everything looks cuter when it is small. We used Currants because they are high vitamin C and antioxidants which is great for keeping you looking young!

Cheerio!

CURRANT SCONES

Makes about 20 mini scones

INGREDIENTS

• 3 cups whole wheat flour
• 2 heaped tsp baking powder
• pinch of salt
• 4 tbs butter
• 1 ½ cups low fat buttermilk
• 1 cup dried fruit (currants & chopped apricots work well)

DIRECTIONS

1. Preheat the oven to 450F Place the flour salt & baking powder in the food processor & whirl together. Add the cold butter (in pieces, not whole) until the mixture is fully integrated & resembles fine breadcrumbs.

2. Shake the buttermilk. Place the flour/butter mixture into a large bowl. Add the buttermilk and dried fruit.  You may need to add a little more buttermilk. The mixture should be a little wetter.

3. Place the mixture on a floured bench & gently pat out into shape with a quick knead (only 5-6 times) & use small round glass & cut out rounds. I used a juice glass.

4. Bake at 450F for about 10 mins.

LEMON CURD

INGREDIENTS

*  3 to 4 tablespoons lemon zest (rind)
*  1/2 cup fresh-squeezed lemon juice (4 to 6 lemons)
*  1 1/2 cups granulated sugar 
*  6 tablespoons salted butter, cut into pieces
*  3 eggs, lightly beaten

DIRECTIONS

1.  Zest the lemons using a zester or a peeler

2.  Juice the lemons after removing the zest.

3.  In a medium saucepan over medium-high heat, combine lemon zest, lemon juice, and sugar.

4.  Bring just to a boil.  Then reduce heat to medium-low and simmer 5 minutes. Add butter and stir until it has melted. Remove from heat and cool to room temperature.

5.  Beat eggs into cooled lemon mixture until well blended. Return to heat and cook over medium-low heat, stirring constantly, 10 to 15 minutes or until mixture thickens and coats spoon.

6.  It will continue to thicken

The Chefanies is the blog of 2 Stephanies cooking up a healthy storm using fresh, seasonal and organic ingredients. We focus on everyday cooking that is impressive enough for entertaining and hearty enough to enjoy solo. Go to thechefanies.com for more!

Guest contributor: The Chefanies

I just got back from a week long cruise vacation to Mexico. I know, I know, poor me.  But after a week of sun my hair was in desperate need of a good moisturizer.  As I live in San Francisco where the weather never seems to elevate above 65 degrees I wanted to relive my warm sunny vacation through my hair treatment.

This easy Papaya Banana Coconut Hair mask will bring you back to the tropics with its intoxicating scent and highly moisturizing properties.

The coconut oil, with its anti-fungal and antibacterial properties is high in protein which helps to prevent hair breakage and loss.  In addition, when applied to the scalp it can help to stimulate proper circulation to keep your scalp moisturized and free of dandruff.

Papaya helps to maintain the natural shine and keeps your hair super soft.  It is rich is proteins and Vitamin B6, Vitain C, Iron and Magnesium. It’s high content of vitamin B6 helps to prevent hair loss.

Bananas are high in potassium which also promote hair growth and circulation.

This is an all around vitamin rich mask that will leave your hair silky soft and shining like the tropical sun.  You will love it!  And it tastes good too.

Recipe:

Yields 2 uses

1 banana

1/2 papaya

3 Tbs Coconut Oil

1/2 cup Greek Yogurt (Full Fat)

Directions:

Blend all of the ingredients together and apply to your hair.

Let sit for 20 minutes.

Rinse with shampoo and conditioner.

The Chefanies is the blog of 2 Stephanies cooking up a healthy storm using fresh, seasonal and organic ingredients. We focus on everyday cooking that is impressive enough for entertaining and hearty enough to enjoy solo. Go to thechefanies.com for more!

Guest contributor: The Chefanies

Hi and welcome to the first post of Spa Foodie! We are The Chefanies, two Stephanies whose goal is to bring you the freshest and best spa cuisine that is both easy enough to make at home, while at the same time delicious enough to be served in your favorite restaurant.  Each week we will be keeping you up to date onnew recipes and beauty regimens that you can create with organic produce and ingredients that you most likely have in your refrigerator already.

This first recipe is an adaptation of a dish served at Neiman Marcus’s restaurant.  We aren’t going to lie—ours is better.  By combining grilled shrimp, tangy Feta cheese, crunchy cucumbers, sweet tomatoes, exotic artichokes and heart healthy garbanzo beans this meal is sure to satisfy.

WHY WE LOVE IT…

As we mentioned before this dish contains cucumbers, the ultimate spa food. They’re great for reducing swelling under your eyes during a facial – but did you know they work your skin from the inside too? Cucumbers are rich in silica, which is a mineral that contributes to the strength of your connective tissue, which holds your body together.

It also contains quinoa, a whole protein.  That means it contains all the amino acids necessary for our nutritional needs, which is quite rare in the plant world.

This salad is high in dietary fiber.  One appetizer sized serving packs in about 25% of our daily need.  And the addition of artichokes not only helps to welcome spring, but artichokes have been reputed to help in the cure of liver diseases, liver cancer and to cure hangovers!

With under 300 calories per serving you can feel great about eating and sharing it with others.   To your health!

Mediterranean Salad with Grilled Shrimp and Quinoa

Serves 4 appetizer sized portions or 2 main dishes

INGREDIENTS

1/2 cup Ancient Harvest Quinoa
1/4 cup Red Onion
10 Cherry Tomato
1 cup Red Bell Peppers
1/2 cup Cucumber
1 cup Arugula (baby)
8 oz shrimp
1 oz Feta Cheese
3/4 cup Artichoke Heart (Frozen)
1/2 cup Garbanzo Beans

DRESSING

1/2 Lemon Juiced
1 tbs dijon mustard
1 tsp red wine vinegar
1 tsp Olive Oil Lb

DIRECTIONS

Cook Quinoa according to the box.  Set aside and let cool.

Slice Red Onions, halve cherry tomatoes, chop red bell peppers, cucumbers, arugula and artichoke hearts.

Drain the garbanzo beans and set aside.

Meanwhile whisk together the oil, lemon, dijon, and red wine vinegar to form a dressing.

Mix all the ingredients together with the dressing.

Grill the shrimp until just lightly pink.  About 2 minutes on each side.  (Overcooked shrimp is the worst.)

Plate each shrimp on top of the salad and sprinkle with feta cheese.

Enjoy!

The Chefanies is the blog of 2 Stephanies cooking up a healthy storm using fresh, seasonal and organic ingredients. We focus on everyday cooking that is impressive enough for entertaining and hearty enough to enjoy solo. Go to thechefanies.com for more!

We’d normally encourage wearing SPF 30 and advise fervently against baking in the heat for hours on end… but you’re not a turkey.

Add an extra dose of laughter to your festive meal of gratitude with these 5 simple steps, and have a sexy turkey time!

1. Size up your bird and become a swim wear designer. Using a scissor, cut aluminum foil in the shape of a bikini. Channel Rosa Cha for a couture-key.

2. “Dress” your turkey by smoothing the aluminum foil on flat.

3. Season with your favorite Thanksgiving herbs and spices and be heavy on this one ingredient: paprika. That’s the tanning oil. Pat on the “oil” and all the herbs, and make sure none gets under the bikini.

4. Bake in the oven as usual until half-done. Take her out, strip her down like a Greek in Saint Tropez, and shove her back in the oven nude for the rest of the cooking time.

5. Don’t tell your guests a thing! Watch their faces as you unveil your masterpiece, and ask the question every host and hostess across America will ask at that very same moment: “So… who wants a breast?”

Happy Thanksgiving! Whether you’re spending it with a large family, a few friends, or you’re grabbing a turkey sandwich at the deli in between work shifts, always remember to appreciate what you’ve got, know that the best is yet to come… and laugh as much as possible.