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Sicilian Shrimp Risotto Recipe by Isa Souza

Sicilian Shrimp Risotto By Celebrity Chef Isa Souza For the risotto, the ingredients are: 1 Chopped white onion, 2 Cloves of garlic, 1 Sicilian lemon (juice, zest) 1 Glass of white wine, 1 Cup and ½ of arboreal rice, 2 Tablespoons of unsalted butter, Pepper, Salt, Olive Oil, Grated Parmesan cheese To prepare the shrimp sautéed in butter, you need: Prawns, Olive oil, 1 tablespoon of butter, 1 tablespoon of dehydrated garlic, Parsley and chives for taste Put about 2 liters of water to heat it up. Once hot, squeeze a whole lemon in it. (Do this by placing a hand underneath it, that filters the seeds). Then, throw the already squeezed lemon into the pan to heat it up as well. This water is used to hydrate the risotto. Heat the pan you will use to make the risotto over high heat. It can be done in any pot, but one that has the largest circumference is preferred for the risotto to spread across the surface. Once warm, lower the heat and place about three tablespoons of extra virgin olive oil. Throw a tablespoon of unsalted butter into the pot. Before the butter has completely melted, add the two cloves of minced garlic. When the garlic starts to pop and is golden, throw the chopped onion. After the onion begins to fry, it’s time to add the rice (no need to wash it). Add salt and pepper for taste. It is essential to stir the risotto at all times. It should take 20-30 minutes to get ready. Also, remember to watch the heat and always keep it low. After you mix in the spices, throw a shot glass of white wine and continue stirring. Wine is important to open the rice fibers and leave the risotto with a better consistency. Now, add the zest of a lemon. When the rice begins to stick to the bottom of the pot, it is the right time to start adding the water. With a ladle, add the lemon water that has been previously heated. Pour the water gradually, covering all the rice, stirring slowly. A trick for the risotto is not to let it get fully cooked, but to a slightly firmer point. Remember, as it gets moistened, cooking continues even after turning off the heat, so the water should not dry completely. Test the seasoning and, if necessary, add more salt and pepper. The final part is to put butter and Parmesan cheese, but only do this before serving the dish. To prepare the shrimp, heat the frying pan, then put olive oil and a tablespoon of unsalted butter. After the butter melts completely, increase the heat and add the shrimp (preferably, fresh). Then season the shrimp with salt, pepper, and dried garlic. When it starts to pop, lower the heat and turn them aside in the pan. Be careful not to let it burn. Then, turn off the heat. Now it is ready. The cooking is very fast. To assemble the dish, place the risotto, sprinkle some lemon zest, and add the prawns. Then, season with chopped parsley and chives to taste. If you want to, you can also add a little olive oil over everything. Enjoy it with your favorite bottle of white wine.   For more of Isa’s recipes, visit  

Body, Health & Fitness, Health & Fitness, Healthy Recipes


By Polina Ivko To quote Benjamin Franklin, “One should eat to live, not live to eat.” Since the beginning of time, human society searched for sources and ways of improving their longevity and quality of life. Do you recall the fountain of youth or recent hormone therapies? In the history of modern science there were many successful experiments done to test the effects of nutrition and diet on our health. The recent rave is about calorie restriction. This dietary regimen promises to improve lifespan, promote weight loss, boost body repair function and survival rate after a major trauma or disease. The research on calorie restriction dates back to 1930s. Initially, the studies consisted of experiments on small animals under various nutritional conditions. For example, in 1982 Dr. Donald K. Ingram at the National Institute of Aging, Baltimore, Md., conducted a study in which mice fed every other day lived 82% longer than mice fed every day. Currently, Dr. Luigi Fontana at the Washington University School of Medicine is working with people who switched to a daily calorie restriction diet. It will take many years to get the true results, however, Dr. Fontana already observed some life improvements of the subjects and even calls them “new species.” He predicts that “calorie restricters” lifestyle will change how a human body works and ultimately result in better and longer life. You may have heard of many stars, models and gurus talk not only about what they eat, but also about how much they eat. For instance, a supermodel mentioned in countless interviews that she eats at her stomach’s want, but gives the indulgences up for a few days before or after that. Also, Fauja Singh, marathon runner, is a living proof of calorie restriction benefits. The man is 101 years old who has been active all his life, never had a surgery, has no signs of heart disease and takes no medication. He believes that the secret is in his diet that consists of simple foods and half-portions. In other words, Singh eats half of the amount of calories a regular person consumes. So, what is really happening in your body during fasting that makes you healthier? Scientists at the Whitehead Institute tied cell hyperactivity with mTORC1 (mechanistic target of rapamycin complex 1) which decreased production of ketone, a known sign of aging in mice. When you fast, your blood glucose and insulin levels decrease aiding in mTORC1 inhibition, hence, prolonging your life. Calorie restriction is an up and coming trend in the health and fitness world, that might not have enough scientific evidence yet, but is certainly worth your attention. Take a look around at your friends and family, evaluate their dietary lifestyle and make your own conclusions.  

Health & Fitness, Healthy Recipes

Healthy Summer Recipes – Tropical Chicken

By S.D’Giff TROPICAL CHICKEN *Recommended to serve on a bed of yellow or brown rice*     Ingredients • 4 (3 oz) chicken breasts • 1/2 cup coconut lite milk • 1 can (20 oz) Dole Pineapple Slices • 2 tbsp of sugar (sugar in the raw is my preference) • 1 tsp salt • 1 cup chicken broth • 1 tbsp of rum (or rum extract) • 1 tbsp lemon juice • 1/2 tsp thyme Directions 1. Heat large pan on stove with olive oil and add chicken breasts once heated. 2. Pour 1 cup of chicken broth over chicken breasts. 3. Add sugar, salt, lemon juice, and thyme. 4. Once the chicken is cooked pour coconut milk and 1/4 cup of    pineapple juice over chicken and let simmer for 2 minutes. 5.Garnish each chicken breast with a pineapple slice.

Health & Fitness, Healthy Recipes

This Oil has more Nutrients than Fish Oil!

By: Ingrid Macher I’ve made it very clear in the past how much I love fish oil. It was the only fish-type oil I was use to and took it religiously. That is, until I heard about the awesomeness of cod liver oil. Many people think the two are the same, and in some aspects they are, but while they are both great for you, cod liver oil has some extra benefits that I love. When I was a little girl, my mom used to make my siblings and I take cod liver oil. I hated it at the time, like I hated most things that were good for me (like most kids), but now that I’m an adult, I can appreciate it. In my country, cod liver oil is called Emulsion de Scott, which is a liquid form of the oil (different to the pill form most people are used to from regular fish oil). Now-a-days, they make cod liver oil in both a pill and the liquid. I love the liquid because I can just add it to my daily protein shakes and juices in the mornings. If you don’t like to swallow pills, the liquid version is for you. Cod liver oil is from the liver of the cod fish (you probably could have guessed that). While both oils contain the healthy omega-3 fatty acids our bodies ache for, cod liver oil also has an abundance of vitamins that regular fish oils don’t offer, at least not as much. These vitamins have a lot to do with your weight loss, so listen up. Cod liver oil has been in my family for generations because I now make my kids take cod liver oil too.  So don’t miss out on these great benefits that this amazing ingredient can bring to your body, not only help you to improve your health, but actually help you to lose weight. Health Benefits of Cod Liver Oil Vitamin D Cod Liver canhelp you in your weight loss goals for many reasons. The largest reason however is the high amounts of vitamin D. We Floridians don’t exactly lack vitamin D, but it can be a hard vitamin to come by if you’re not able to get much sunlight. You normally absorb vitamin D through your skin from sunlight, but if that’s not an option for you, don’t fret, I still have a solution for you- cod liver oil. What the vitamin D does is boost your body’s testosterone levels. Now don’t freak out, this doesn’t mean you’re going to grow hair on your face. It just means that you’ll be able to increase lean muscle and decrease fat. Omega 3 Fatty Acids Cod liver oil, like fish oil, has a very high content of omega 3 fatty acids, something essential to your weight loss success. A lot of people think they should stay away from all fat in order to lose weight – that just isn’t true. Omega 3 not only helps decrease your body fat, but it specifically helps you lose fat in your stomach… Where can I sign up? Omega 3’s also have anti-inflammatory properties which help relieve arthritis symptoms, relieve asthma effects, reduce your daily stress, help prevent allergies and improve brain function capabilities. So should you be consuming healthy fats? The answer is undoubtedly yes! Vitamin A Think of this as even more benefit for the outside of your body. Although vitamin A helps improve and maintain your immune system (which is something we all want and need) and prevents viral and bacterial infections and illnesses, it does a lot for the outside of your body as well. Vitamin A helps strengthen your eyesight and improves your skin to have a healthy glow. Find out more ways to improve your health and lose weight at

Health & Fitness, Healthy Recipes

Home for the Holidays!

By Karen Seegobin: As the holidays are coming upon us and winter vegetables are in season, why not try a hearty, tasty, and most important, easy to make, meal. Butternut squash lasagna is simple, elegant, nutritious and no flambeing or deglazing involved.     Ingredients Roasted Squash 1 butternut squash, peeled and diced into 1-inch pieces 2T extra virgin olive oil ½ tsp. salt ½ tsp. black pepper   Béchamel Sauce 2 T butter 1/3 C all-purpose flour ¼ tsp. each salt and pepper 3 C milk ¼ C each of Parmesan and Mozzarella cheeses   Lasagna 1 yellow onion, chopped 2 cloves garlic, chopped 2 T extra virgin olive oil ¼ tsp. salt 1 lb. ground beef (or 10 oz. package of vegetarian beef crumbles) 1 C vegetable broth 12 no bake lasagna noodles Additional mozzarella cheese   Directions Heat oven to 375 degrees. Toss butternut squash with oil, salt and pepper. Roast for 20-25 minutes until tender. Remove from oven. While squash is roasting, melt the butter over medium heat in a saucepan. Gradually stir in the flour with a whisk. Add salt and pepper. Slowly whisk in milk over med-high heat until mixture boils and thickens. Stir for 1 minute then add cheeses. Heat 2T oil over medium heat in another pan. Add onion and stir until translucent. Add garlic and cook for 30 seconds. Add ground beef (or crumbles) and cook, breaking up chunks. Add broth. When broth has absorbed and beef mixture has cooked, gently mix in squash. To prepare the lasagna, spray a 9×13-in baking dish with cooking spray. Spread a little bit of the béchamel sauce on bottom and arrange 4 lasagna noodles. Top with beef/squash mixture then another layer of béchamel sauce. Place 4 noodles on top and repeat 2 times or until mixtures run out. Top last layer with mozzarella cheese. Cover lasagna with foil and bake at 375 degrees for 45 minutes. Remove foil and bake for 5-10 minutes until cheese browns.

Health & Fitness, Healthy Recipes


By: Samantha D.         When I begin to experience the discomforting sensations triggered by an upset stomach, I immediately gulp down “the pink stuff.” Now, most of you will rightfully assume that I am referring to “Pepto-Bismol”, but I am not.  I am here to inform you of “the other pink stuff”, that I call Papaya. Those of you who suffer from indigestion, upset stomach, heartburn, or even difficulty regulating your IBS symptoms, will be relieved (literally). You can aid settling and soothing your stomach by treating yourself to a new kind of smoothie.  Soothing Smoothie – “the other pink stuff” 1 papaya (remove seeds and slice into cubes) ¾ cup papaya nectar 1/4 cup almond milk (or water) 1 tbsp of honey mint leaves for extra flavor (optional) Mix all of the ingredients in a blender and garnish with mint leaves! There is nothing more unappealing than a girl chugging down Pepto-Bismol while cringing, and holding her stomach. Now “the other pink stuff”, on the other hand, looks like a lot of fun! -Papayas is a good source of an enzyme called papain that helps to aid protein digestion -Papaya juice is often used by sufferers of irritable bowel syndrome after a meal to promote better digestion and reduce bloating and flatulence -A single serving of papaya provides a full day’s supply of vitamin C. It’s a good source of vitamin A and E, all of which are good anti-oxidants. According to the article “The Health Benefits of Eating Papaya” by Kristie Leong M.D.: Link:    

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