Friday, May 24, 2019


BBQ Season is upon us!  We're really looking forward to breaking out these meat rubs this weekend.

We LOVE Pereg products!

Exotic Spice Blends Give An Irresistible Middle Eastern Accent To Chops, Ribs, Chicken, Fish, Even Veggies

Ras el Hanout

Clifton, NJ, MAY 21,  2019 – What is it about Middle Eastern cuisine that’s so flavorfully satisfying? From Turkish kabobs and Iraqui kibbeh to Israeli shawarma and Moroccan tagines, something magical happens when fresh ingredients and hearty seasonings meet over an open flame.

Enter the meat rub, the essential secret of every Middle Eastern pantry.

Closer to home, it’s well-known that a good rub is a grill chef’s best friend. Rubs seal in flavor, form a tasty crust, add color, and have a long shelf life. They’re also easy to use. No need for marinades because rubs do all the work. Best of all, they impart an addictive flavor to everything they touch.

But the term “meat rub” is a bit of a misnomer, say the spice experts at Pereg Natural Foods. Classic blends like ras el hanout and koobah partner as beautifully with fish and vegetables as they do with steaks and briskets.

In the Middle East, families hand down their secret spice blends from generation to generation. That’s why there are as many variations of rubs as there are households!

But you don’t have to be an heir to access the traditional ingredients and proportions behind these exotic mixtures. Pereg scours the world for fresh, natural, 100% pure spices, bringing more than 100 years of expertise and quality to the table.

Get to know some of these Middle Eastern-style secrets when the grill heats up.


Pereg’s Koobah starts with baharat, a ubiquitous Israeli and Mediterranean staple, and then adds warm layers of cinnamon, allspice, rose, nutmeg, and cardamom for a complex finish. It makes an excellent dry rub for grilled or roast lamb, salmon, and chicken. It’s also delicious when sprinkled into burgers, mixed with hummus, or tossed onto vegetables (particularly corn on the cob and eggplant) before roasting.


It wouldn’t be shish kabab without kabab seasoning. Douse cubes of chicken, beef, or lamb liberally with Pereg’s hearty mash-up (paprika, black pepper, coriander, garlic, and cumin) and thread on skewers with vegetables of your choice. Grill over medium heat until fully cooked. Serve on warm pita bread – also prepared on the grill – with tahini and a side of cucumber salad for an authentic version of Israeli street food.


Another food truck favorite, shawarma is easy to make with Pereg’s perfect mixture of cumin, coriander, allspice, garlic, paprika, turmeric, and salt. Simply rub Shawarma spice blend onto thin slices of chicken, beef, lamb, or turkey. Toss meat into a zipper top bag with olive oil, lemon juice, garlic, and red onion. Marinate overnight and grill. Serve on warm pita and plenty of garnishes: tahini, pickles, cucumbers, tomatoes, lettuce, onions, cilantro...

Ras el Hanout

Traditional recipes for this Moroccan seasoning call for up to100 ingredients!  You could make your own, or turn to Pereg’s intriguing blend of cinnamon, coriander, nutmeg, allspice, cumin, ginger, turmeric, cardamom, and more. Ras el hanout brings aromatic warmth, a hint of sweetness, and complexity to anything from burgers to brisket. A key component of soups, stews, and tagines, it can also be used a table-top condiment. Sprinkle it on vegetable dishes or even over popcorn for a punch of flavor.

ABOUT PEREG - Pereg was established in 1906, and is based in Clifton, NJ. They first became known for their vast variety of pure and natural spices and spice blends, more than 60 in all, from traditional favorites to exotics from around the culinary world.

Today Pereg produces an array of all-natural products that includes ancient grains and ancient grain blends, gluten free pasta, couscous, rice, gluten-free cereal and much more. Pereg Natural Foods products are available at select retailers throughout the US and Canada, and on their website,

Pereg manufactures all its products from start to finish, controlling the quality from the sourcing until the product is packed and ready for the consumer. All Pereg products are kosher certified by both the Orthodox Union (OU) and CRC, are dairy and lactose-free as well as all natural, with no additives or preservatives. Many products are also certified gluten-free and non-GMO. Follow Pereg Natural Foods on, Twitter @pereggourmet and Instagram @peregnatural.

Wednesday, May 22, 2019

Memorial Day Weekend is Upon us!

Man, the time has really flown!  I can't believe that it's almost June.

Dom continues to do well with his Darzalex infusions and we're extremely hopeful. 

We're going in for #4 on Thursday, then have NOTHING to do until Tuesday's blood work!


Looking forward to a long lazy weekend. We're looking at the mid-nineties all weekend!  These will cool us down- 

The good folks at Sparkling Ice sent me samples, and we're going to experiment with these recipes:

Peach Sangria

1 peach, sliced
½ orange, sliced
¾ cup peach brandy
1 bottle white wine, chilled
4 cups Sparkling Ice Classic Lemonade

Place peaches, oranges, cranberries and brandy in a pitcher then lightly muddle. Add wine and Sparkling Ice Classic Lemonade and stir. Serve over ice and garnish with a peach slice.

Spiced Sparkling Sangria

1/2 Apple, sliced
1 orange, sliced
1/2 pear, sliced
Cinnamon Stick
1 bottle red wine
1/2 cup Brandy
1 cup Sparkling Ice Orange Mango

Cut fruit into equal sizes and place in pitcher with the cinnamon stick. Pour in the bottle of wine, bourbon, and Sparkling Ice Orange Mango over fruit. Gently stir to combine. Cover and chill in the refrigerator for 3 hours, up to 2 days. Serve cold over ice.

Sparkling Pimm's Punch

1 blood orange, sliced
1 lemon, sliced
2 cucumbers, sliced
1 lb whole strawberries
1 bunch fresh mint leaves
One 750-ml bottle Pimm's No. 1
1 cup gin
4 1/2 cups Sparkling Ice Strawberry Lemonade

In a large punch bowl, combine the blood oranges, lemons, cucumbers, strawberries, and half of the mint. Pour in the Pimm's, gin, and Sparkling Ice Strawberry Lemonade, stir until combined.
Fill glasses with ice and ladle in the punch, garnish with the remaining mint and serve.

Tropical Flower Punch

1 cup of coconut rum
1 cup of mango juice
2 cups of orange juice
¼ cup of grenadine
2 cups Sparkling Ice Coconut Pineapple
Edible flowers, for garnish

In a large punch bowl, combine the coconut rum, mango juice, grenadine, Sparkling Ice Coconut Pineapple and stir. Fill glasses with ice and ladle in the punch, garnish with edible flowers serve.

Monday, May 13, 2019

Dom's Progress with Darzalex

We went to the Slidell Cancer Center for Dom's 2nd Darzalex infusion on Thursday.

First, they gave him Tylenol and drips of Steroids, Pepsid and Benedryl.

Then they brought out the bag of Darzalex.  It broke open!  (Which contaminated it).  There was no more Darzalex in the building.  They would have had to drive an hour round-trip to get some, but it was already 11 am.  That would have kept us there very late.

So, they apologized and asked us to return on Friday morning. 

I'm happy to say that the Darzalex infusion was cut down to only 4 hours!  We were at the Cancer Center for a total of 6 hours!  We were tickled, as the week before was a 10 1/2 hour visit.  During the infusion, the pharmacist stopped by.  He checked his latest shipment of bags and found 4 or 5 defective bags.  His new policy is to check the bags before mixing up the medicine.

Once again, Dom had NO ADVERSE reactions!  We're extremely hopeful and feeling positive!

He's doing just great!

Friday, May 3, 2019

The Essential Oils Diet: Lose Weight and Transform Your Health with the Power of Essential Oils and Bioactive Foods

We've been on a health kick lately.  Moreso now after Dom's cancer returned.

I was so happy to receive this book from the publisher!

I hear more and more about Essential Oils and have been curious.  This book SOLD ME!

I also have a new "go-to" website!  This site is FULL of info.

Lose Weight and Transform Your Health With the Power of Bioactive Foods

The runaway success of The Healing Power of Essential Oils showed that there is a growing interest in using essential oils to heal the body. Now, in THE ESSENTIAL OILS DIET: Lose Weight and Transform Your Health with the Power of Essential Oils and Bioactive Foods, Dr. Eric Zielinski teams up with Sabrina Ann Zielinski (“Mama Z”) to teach readers how bioactive plant compounds--those found in essential oils and in foods like matcha green tea, chia seeds, almonds, and avocados--can aid in weight loss, boost energy levels, and trigger the body's natural immune defenses to fight chronic diseases like type 2 diabetes and autoimmunity.

Essential Oils, effectively used, are as important to your everyday success in life as peace of mind and human connection.
                           – Dr. Eric Zielinski (Dr. Z)

The Essential Oils Diet

The Essential Oils Diet features a sensible, evidence-based, two-phase program—first, the 30-day essential fast track, which helps you banish excess pounds quickly, followed by the essential lifestyle, a gentle, practical maintenance program you can follow for life. Featuring delicious, easy recipes, meal plans, and strategies to keep you on track, you’ll learn how to harness essential oils and bioactive foods to help your body reach the homeostasis necessary to help you achieve and maintain a healthy weight and abundant health.

The book will arrive on bookstore shelves in the U.S. and abroad on May 7, 2019.

Health is a state of complete physical, mental and social well-being and not merely the absence of disease or infirmity.
                           – World Health Organization

The author of the National Bestseller, The Healing Power of Essential Oils, Dr. Eric Zielinski has pioneered natural living and Biblical health education since 2003. Knowing what it’s like to be sick from a young age and having recovered from several chronic diseases in his early 20s, he has been on a mission to share the evidence-based approach to natural living that empowered him to regain control of his health with the world. Trained as an aromatherapist, public health researcher and chiropractor, Dr. Z is an accomplished researcher with several publications and conference proceedings.

Sabrina Ann Zielinski is a home birth mom of four and a natural health guru. The mastermind behind the allergy-friendly food recipes & DIY remedies featured on their website, she’s known as “Mama Z” to many mamas who are looking for natural ways to take care of their families. As a certified group fitness instructor, health coach and beauty pageant trainer Sabrina’s vast background in natural living has helped her empower thousands of women to reach their true potential in Christ.Dr. Z & Mama Z started their online ministry in 2014 with to help people learn how to use natural remedies, like essential oils, safely and effectively. Now, with more 6 million visitors every year, it has rapidly become the #1 source for Biblical Health and non-branded essential oils education online.

The Zs live in Atlanta with their four children.

I'm making this tomorrow!  We LOVE quinoa!

Reprinted from THE ESSENTIAL OILS DIET: Lose Weight and Transform Your Health with the
Power of Essential Oils and Bioactive Foods © 2019 by LLC. Published by Harmony,
an imprint of Penguin Random House.

Garden-Fresh Quinoa Salad

Prep:  20 minutes       Chill:  2 hours        Serves 6-8

*1 cup quinoa, cooked and cooled
*1 (14-ounce) can chickpeas, rinsed and
*1 large ripe tomato, sliced
*1 cup peeled, seeded, and diced
*1⁄2 cup sliced green onions, or
2 tablespoons dried onion
*2 medium garlic cloves, pressed
*1⁄4 cup chopped fresh parsley leaves
*2 tablespoons chopped fresh basil or
mint leaves
*1⁄4 cup extra-virgin olive oil
*1⁄4 cup freshly squeezed lemon juice
*1⁄4 teaspoon freshly ground white
*1 teaspoon freshly ground pink
Himalayan salt or sea salt
*2 drops lemon essential oil
*2 drops parsley essential oil
*Fresh mint leaves, for garnish

Combine the quinoa, chickpeas, tomatoes, cucumbers, green onions, garlic, parsley, basil,olive oil,lemon juice,white pepper,Himalayan salt, and essential
oils in a large bowl, and gently mix. Garnish with mint leaves.

Chill 2 hours and serve.

Pre-Order Your Copy Here!

An Update on Our Patient

Hey, gang.  It's been rough, but we're finally seeing light at the end of the tunnel.

He went through 10 radiation treatments on his C-3 Vertebrae. As warned, his throat closed up.  He couldn't eat for a couple of days.  Meanwhile, he was coughing and cracked or broke a couple of ribs.

Poor Dom stayed in bed for 2 days.

He's feeling MUCH better, thank God!

Yesterday was his first Darzalex infusion.  Talk about a LONG DAY.  We were at the Cancer Center for over 10 hours.  Plus a couple of hours driving.  *whew!* 

I'm happy to say that his care team was delighted.  He had NO SIDE EFFECTS.   The next infusions will be quicker starting next Thursday.  

He's up and about today and feeling GREAT!

Thank you for your continued prayers and good wishes.