Saturday, June 26, 2010

Chocolate covered Strawberries in June!

The full moon in June is considered "Strawberry MOON"
This name was universal to every Algonquin tribe.
However, in Europe they called it the Rose Moon. Also because the relatively short
season for harvesting strawberries comes each year during the month of June.

Vegan Chocolate Covered Strawberries
by Certified Natural Chef Julie S. Ong

  • 6 ounces grain sweetened vegan chocolate or carob chips
  • 20 strawberries with stems, washed and dried
  • Optional: shredded coconut as garnish


Add vegan chocolate or carob chips into a medium heatproof bowl. Fill a medium saucepan with a couple inches of water and bring to boil over medium heat. Turn off heat. Put the bowl of chocolate or carob chips over the water to melt. Stir until smooth.

After chocolate or carob chips have melted, remove from heat. Line a sheet pan with unbleached parchment or waxed paper. Hold a strawberry by the stem, dip it into the melted chocolate or carob, lift and twist slightly, letting any excess drip back into the bowl. Lay strawberries on the parchment paper. Repeat with remaining strawberries until all are covered. Optional: Garnish with shredded coconut.

Allow chocolate or carob to cool, about 30 minutes.

About Julie S. Ong she is the Author of The Everything® Guide to Macrobiotics, she is a certified Natural Chef, Macrobiotic Counselor, and Spiritual Life Coach. A native of San Francisco, California, she received her B.A. in Psychology from the University of California, Berkeley. She is also a graduate of Bauman College, Holistic Nutrition and Culinary Arts in Berkeley, California, and a level four graduate of the Kushi Institute.

Visit her website:

Sunday, June 20, 2010

Romaine Summer Salad with Grilled Cajun Chicken

Summer is here and the time is right to eat Salad. The Summer heat can drive anyone nuts in the kitchen so why not have a simple refreshing meal. You'll love Coqui The Chef's new recipe. 

Try it out today!!

According to Wikipedia, the United States popularized salads in the late 19th century and other regions of the world adopted them throughout the second half of the 20th century. Interesting, eh?

Romaine Summer Salad with Grilled Cajun

Salad preparation:

  • 1 bag of Romaine lettuce or a head of Romaine lettuce
  • 2 carrots (julienne)
  • 10 radishes (thin sliced)
  • 2 apples (preferably Granny Smith)
  • 10-15 dates cut in small pieces
  • 3 lemons 
  • 2 tbsp olive oil
  • 1 hand full of toasted walnut cut into small pieces
  • some croutons

Mix the lettuce, carrots, radishes, apples, dates, salt and pepper together. Then cut and squeeze the lemons (adding lemon juice), add olive oil and mix. Top the salad with toasted walnuts and croutons.

Grilled Cajun Chicken preparation:

  • 1/2 tbsp of Cajun seasoning
  • 1/2 tbsp of garlic powder
  • 1/2 tbsp of dry oregano
  • 1 tsp of paprika
  • 2 to 3 sprig of thyme
  • 2 to 3 sprig of rosemary
  • 1/2 tsp of cayenne pepper
  • 1 tsp of brown sugar
  •  1/2 tbsp of fresh ground pepper
  • 1 tbsp of salt (add it 1 minute before you grill the chicken)
  • 1/2 tbsp of olive oil
  • 4 chicken breast (butterfly cut)

Mix all the ingredients together except for the salt. Marinate the chicken and keep in the refrigerator for 2 hours. Take out the chicken let it set to room temperature before grilling. Then add the salt and grill it until the chicken's breast internal temperature is 160 degrees.

Coqui The Chef at the Puerto Rican Parade

Coqui The Chef wants to thank all the wonderful fans who stopped by to take pics with me and helped me enjoy the Puerto Rican Day Parade June 13, 2010

Get exclusive photos and videos at

Tuesday, June 15, 2010

Favorite Dip: Hummus

Hummus Recipe
Submitted by Tara Mullen

  • 15 oz can of chick peas
  • 2 tbsp lemon juice
  • 1 clove crushed garlic
  • salt and pepper to taste
  • olive oil
  • dash of paprika
  • crackers and veggies for dipping

Drain the water off the chick peas and reserve for later. Place chick peas, lemon juice, garlic, salt & pepper, olive oil & paprika in a food processor and blend. Slowly add some of the water from the chick peas and blend until the mixture is smooth but still thick. Refrigerate for about 30 minutes then enjoy with crackers & veggies. Keeps well in the fridge.

Tara Mullen - Life Purpose Coach, serving as a guide for individuals who want to explore a life of inspired purpose. Visit her website: