What a blast of a weekend!  For all of you who had a chance to hang out with me at the National Black Arts Festival this past weekend, I am so grateful to have shared your energy and fed you pure decadence in return.  We took multiple Edible Destinations to the Caribbean, Latin America and North Africa.  We explored those regions bite by bite with dishes such as Guava Glazed Vegan Chicken, Tomato Tamarind Kofta, Tunisian Citrus Carrot Salad, Smoked Corn-Pimiento Cous Cous…mouth watering yet?  Those recipes and pictures will be featured in upcoming posts but for now I want to take you on the sweet journey that we took to Latin America starting with one very interesting green fruit?…vegetable?…fruit?….yeah fruit!

photo courtesy of Kendro of Rhythm Section

We’ve all had interesting encounters with avocadoes.  It’s seemingly one of those things you either hate or love….you know kind of like Kim of Atlanta Housewives when she tasted guacamole for the first time.  Welllll maybe not quite as bad, but definitely one of those foods that has a different appeal.  Speaking of appeal, you should have seen the audiences face when I spoke of dessert and started the sacred massacre of the avocado as the main ingredient.  It was a mix of subtle shock, absolute horror spiked with a little bit of extreme glee from the fan club.  Yeah it was totally a bold move!  Then I busted out the limes, zest and all, and began to explain the promise of complete deliciousness that was in store.

I created this dessert on a whim based off of something that I ate at my fave Mexican spot #becauseidothat and thought it fitting to test on the unsuspecting festival-goers.  The recipe…discover it below.  The verdict…..sheer delight!

photo courtesy of an audience member posted on Facebook

Avocado Lime Mousse

• 3 ripe hass avocadoes, cubed
• 2 limes zested
• 2 limes juiced
• 1.5 cans condensed milk
• 1/2 can Table Cream
• 4 TB cornstarch

1. Place all contents in a blender or food processor and whip for 3-5 minutes
2. Pause intermittently and scrape sides if needed
3. Spoon into dishes, serves 4-6
4. Smile….you’re having avocado for dessert

*If you want to a vegan version of this awesome dessert, substitute the condensed milk with the vegan version here and omit the Table Cream.  All ingredients remain the same.  The consistency may vary.

Today marks the official start of summer and I will be celebrating it atop a beautiful mountain with my sisters and the picnic you’re about to witness.  Not only is this picnic easy to prepare, but energetically the foods are life giving, in season, tasty and deliver an experience that you can take away from.  The summer solstice is all about shining and letting your beams (like the sun) light up the entire world and radiate the awesomeness that you already are.  What better time to celebrate than today.  Enjoy

Oprah’s passing on the torch and I’m accepting the light.  First Dr. Phil, then Dr. Oz and then Nate Berkuss and now ME with my OWN Show!  I think Rachel Ray was somewhere up in the mix too! Oprah is a phenomenal example of living in her light and by virtue, giving others the right to do the same.

When I first learned that she was starting her own network, aptly titled OWN, I beamed with joy!  I put it on my Vision Board immediately and knew that my culinary skills, my global perspective, my charming personality and my overall Shelleyisms were made for TV and were being honed for my OWN show.  This is just the beginning, what you see here, is one idea of the many that have been brewing in the pot.  I can’t wait to explore them all and watch them blossom into seasons and series of episodes that change lives and kitchen cabinets!

My body radiates with joy as the whites of my teeth almost kiss the screen for all the cheesing going on over here as I type!  OWN is the bomb.com and I look forward to gracing their program line-up with my own Brand of deliciousness!  Now here’s where you come in (squeal!)….Sooo considering you all grace my inbox and FB and Twitter with your love of my culinary shows, NOW you can grace my OWN Show with your love by VOTING! You can vote all day, every day and any day! As much as you want.  I wouldn’t be mad if you set a timer ever 15 minutes from 9-5 and just voted each time it went off! LOL.  Either ways you get my point, just vote when the mood strikes.  The more the better. Share and spread the word, tell the World that Shelley of Naturi Beauty is coming to a set near them, saving the World one meal at a time and showing us all just how Divine we are with each Bite

I can’t begin to explain how excited I am about my rockin’ career as a cheffin’, beauty product enterprisin’, lifestyle tv host premierin’ entrepreneur.  Makes me wanna say WHOOOPIE!  Speaking of whoopie, you all have to hop over and see my Coconut-Cream Cheese Whoopie Pie video entry for Paula Deen and Real Women of Philadelphia competition.  Yep, I am loving my element as I spread Naturi Beauty delicious love for this week’s Dessert competition using Philadelphia Cream Cheese.  Unlike the OWN video (Oprah’s competition for your OWN show) that I will be releasing in the next week, this one doesn’t rely on public votes, but I still would appreciate your hopping over and leaving some comment love

I’m sure after you watch the video and finish drooling over the pictures, you’re probably wondering when you can actually taste some of the sweet goodness that Naturi Beauty brings?  Wellllllll….since you mentioned it, Naturi Beauty will be serving up EDIBLE ART in Atlanta this Friday, May 21st from 6-9pm at Atlantic Station for the F18 Photography Show.  I won’t give away the menu…I’ll just let the pictures in this post drop the hint….Think ART meets BELLY meets SATISFACTION

Looking forward to seeing you there

Greens. Trees. Veggies. Call them what you want. We gotta get them in and the best way is Naturi Beauty style! Yep, I take pride in finding creative yummy ways to feed you and yours. This time around, I’m taking a childhood favorite: Broccoli and Cheese and serving it up grown folks style!

I would be remiss if I didn’t tell you about the Mediterranean Getaway that I prepared for the lucky women/mothers/wives/entrepreneurs experienced this past weekend at With Mom In Mind.  We left our involved lives and set sail for sunshine.  Once we arrived, we spiced our tongue with Greek Pesto Swordfish Kebabs and Currant Feta Cous-Cous.  After exploring the beautiful coast lines, we took a seat and cooled down with Minty Lemon Cucumber Cooler.  Before heading home to our families so that we could share our journey, we took one last exploration and sweetened our tastebuds with a Honey Citrus Glazed Mandarin Trifle.  By the time we returned, we were all well refreshed and ready to face the week

Photo taken by Creative Soul Photography

It wasn’t just the Edible Destination trip that gave us energy. We had a mental meal with Christine Martinello, best-selling author of The Momager Guide.  She took us on a ride down mothering lane with fascinating and engaging stories about her own encounters with Mom Management.  It was particularly helpful for me, because as an eventual mother, I often wonder how in the WORLD I plan to manage a child, yet alone the 3 that I want, with my delicious husband, my top rated culinary show, my best-selling culinary book signings, live culinary demos at foodie festivals, managing a million dollar enterprise, my retail natural beauty care line and numerous interviews….yeah….I was “SOOOO tryna” figure that one out!  Then Christine, blessed me with a gem—-she essentially said that motherhood is part of your journey, but it’s not the entire journey. You’ll only raise children for a segment of your life and while you’ll always BE a mother, you’ll also always have your gifts.  Find those gifts and continue to bless yourself and the world with them. Always keep you.

And to prepare us for the main leg of the journey, was a revealing yet calming yoga session with Tiffany Campbell of I Love My Temple Wellness Center. When I say revealing, I mean she revealed every crook and crack of my body….while some of us struggled to maintain balance or even find the position in the first place, Tiffany guided us with her voice, like that of a patient mother who simply trusts that through her gentleness you will find your way. And find our way we did! The Yoga experience was a gift and unlike some classes that I’ve been to, where I feel like I’m competing for the position of the best human pretzel, this one, simply reminded me that no matter what, as I journey in my womanhood/pre-mothering stages, I can always find time to Stretch out the Stress, Bend through the Breaks, and Laugh at my Limbs.

And lastly but not least, I was reminded on how beautiful it is to do what I love and inspire people enough to recreate my love in their own kitchens.  One participant said that if it wasn’t for this event, she would have never tried (eaten) anything like that.  Another attendee exclaimed that she was going to make the meal for her family this week and later confirmed on Facebook how much her family oohed and aaahed!  Another graced my ears by letting me know that I gave her hope beyond chicken and rice.

For all of those women who blessed themselves by sharing in this event, we thank you for you nourishing and nurturing your womanly growth and allowing us to serve you.   And those of you, that can’t wait until the next With Mom In Mind….Akilah at Execumama.com and Naturi Beauty look forward to meeting and feeding you then.

As you know the kitchen is my portal.  I use my senses to journey.  Morocco and the Mediterranean are two places that I’ve yet to set foot on, but I’ve tasted many an excursion.  My culinary passport is stamped with all type of saucy stains!  Well last weekend, I wanted to share my travels at an event that I catered.

I took them to South America to taste cacao with my Vegan Cacao Brownies (to be featured in my cookbook), then off to Mexico to taste my Fiesta Hummus blessed with avocado, then we jetted to Jamaica where we indulged in Callaloo Polenta with Jerk Salmon Cakes, then we jumped to Japan with a Ginger Seaweed Salad and then we flew to Italy to quench our thirst with Fresh Fruit Bellinis and we made our final stop in Morocco with Apricot Vegan Lamb Pockets.

I took pictures of everything, but the Apricot Vegan Lamb Pockets were my favorite! Not because they tasted better than the rest…..absolutely not….everything and I mean EVERYTHING was the bomb.com.  But it earned the star sticker because it was a unique creation and experiment that turned out fabulously and even had me ooohing and awwwing.

First there was the apricot currant reduction that I incorporated into the vegan lamb….yes I said vegan lamb…gotta love the Asian market for making this lamb-ish soy wonder!

Then there was the very fun process of filling the pockets.  Most people may find it tedious and redundant…but I had the iPod and my hips in full swing and my mind on my craft!

Then there was the beauty of the finished product ready to be oven fried!

By the time they got off the Edible Destination plane, their bellies were full, their palates were well seasoned, and their mental cameras were full of memorable tasty snap shots of a much needed vacation from the dietary monotony.

I had them all signing up for future travels and I told them they could get more this Saturday, April 24th  at With Mom In Mind where we’ll be cruising on over the Mediterranean for a nice sunny soak and a delicious dose of satisfying succulence.

As you pack your bags for this Mediterranean tour….allow me to whet your appetite with this drink that I’ll be serving at With Mom In Mind.

Minty Citrus Cucumber Cooler

• 1 1/2 c. Sugar
• 3/4  c. Water
• 1 bunch Mint leaves
• ¾ c Lemon juice, fresh squeezed (about 5-7 lemons)
• 2 ½ c Cucumbers juice (about 3 cucumbers, peel skin before juicing)

1. Add sugar, water and mint leaves to a small pot and bring to a slight boil, then simmer for 5-7 minutes.
2. Remove from heat and strain into a container and cool, reserve mint leaves
3. Squeeze 4 lemons into pitcher and add juice of 3 cucumbers
4. Add water
5. Sweeten with simple syrup
6. Add a few extra strained mint leaves and lemon & cucumber slices to garnish

Could it be Ky-Mani Marley or the incredible Vegan and Flexitarian meal that I just served him? Who knows, but I’m still feeling the goosebumpy and euphoric effects of blessing the palate of the son of the legendary Bob Marley.

I blog about my journey as a Personal Chef (one of my many titles) frequently in this space.  Recently, I allowed you guys to get up close and personal with a sneak peek on my picnic with the Hip Hop artist, Common aka Rashid.  I regularly welcome you into my world of publicity dropping the occasional interview or two. And sometimes I get super personal and even share my inner foodie workings and challenges I have with food relating.  But rarely, do I take you all on a journey of what it’s like from start to finish providing private culinary services for clients including celebrities. For shame! Surely you’d love to know

My first introduction to Ky-Mani Marley was in 2000 when I heard his song Dear Dad (which you can see him perform below) and felt every bone in my body vibrate to his beautiful voice.  Then I had the visual pleasure of seeing him in film in  Shottas in 2002 (brraaaaap!!!).  Later I solidified my respect for this talented man when I fell in love with his character Kassa in one of my favorite movies of all time, One Love.

So enter last week when a little birdie informs me that he is going to be in town for his Dear Dad Book Tour and this particular birdie is organizing it! *squeal* Well, considering that I am all about telling the world who I am and requiring that the world meet me as I am….then naturally, I knew that Ky-Mani Marley wanted me as his personal chef….naturally.

As I, Ky-Mani and the Universe would have it…introductions were made, business was arranged, and deliciousness was in order.

I’ve provided private culinary services for quite some time, however Ky-Mani Marley was my first celebrity client.  Thus shedding new light on the phrase, “if you wait to do everything until it’s right, you’ll probably do much of nothing“.  Soooo typically, I have more time to meet with clients, get a feel for their taste/style/allergies/etc., grocery shop, experiment while cooking, deliver, stay a while and talk and hear them oooh and aaaah over the goodness I put on their tables.

In this case….not so much!  I made (not-so-concrete) plans the night before, touched base that morning and essentially waited…..when working with celebrities, you typically work with their team (manager, publicist, etc.).  That was my first challenge…although we spoke the night before, I was not  able to spend as much time to get a feel for Ky-mani’s culinary desires to inspire my cooking.  However, me being the Culinary Goddess that I am, harnessed his energy and had already prepared a menu inspired by his music and film so that I could be ready-ish.  I get the call at 3 pm…they want the food at 6 pm…RUSH HOUR….right before the book signing.

Hmmmmm, well considering that I had to get my menu approved (which it was) I couldn’t really do grocery shopping prior to. So I switch gears and get into production mode…I have to go to 2 grocery stores so that I can  produce Garlic Ginger Salmon, Jerk BBQ Vegan Chicken Kebabs, Cilantro Rice and Steamed Callaloo with Coconut Milk AND package the food (because Branding is essential) AND get dressed in my 4 inch heels of course (because i had a Harvard Alumni dinner to attend to afterwards) AND be there on time with a Goddess-tude to feed Ky-Mani and his boys!  Yeah! I had to do all of that in 3 hours!  IT was seemingly next to impossible, but I didn’t even entertain that thought for a mere second, because I KNOW that I manifested this experience and I KNEW that I could deliver it!

And deliver it I did!

• Even though there was traffic on the road, Ogun seemed to take the wheel of my vehicle and help me make maneuvers as if I was the star of Talladega Nights!
• Even though my Cilantro Rice tried to play with me and act like it wasn’t gonna cook right, my Goddess put a handle on it!
• Even though I concentrated so hard on preparing the food that I dang near forgot that I had to serve it in something, the voice of Kris, my Brand Manager at Voz Visual popped in my head and reminded me to Brand my presentation, because Naturi Beauty has to speak when I’m not there while they chow down.
• Even though I showed up on time at the WRONG book store (Borders) and had only 20 minutes to get to the right book store (Barnes and Nobles), Ogun and the Time Fairies saw to it that my rush hour, inner city navigation was safe and prompt. Yesssss!

I’m honored to have served a member of the Royal Marley Dynasty….but I’m even more honored to have served my self, my vision, my Goddess and my Truth. To many more celebrity clients….your palate awaits me because this Lioness is on the Rise.

Out of all the fast foods in the world, fries are my favorite….hands down! Admittedly, I’m happy that fresh cut, homemade fries don’t make me feel so guilty when I order them. Crispy starched little wonders dipped in a menage of sauces and creams…YUMMMMM!

Well when I first learned of sweet potatoes being served in a similar way about a decade ago…..I was a little hesitant.  After all my palette was not as evolved and the idea of sweet replacing salt was super foreign to me.

But I always explore my taste buds desires and leave it to Naturi Beauty to work it out and suit my inner Yummmmm Goddess

The first time I experienced an apple was at a weekend meditation retreat that taught us to live life through our own expectations and desires.  Out of all the exercises that weekend, eating that apple was the most intense and meaningful.  It wasn’t as if any of us had never seen or consumed an apple before, but no one in that room, had ever received minute-by-minute instruction on how to fully engage sensorily with this ‘forbidden fruit’.  We held the apple for a minute and simply looked at it.  The once over became an intense gazing session with this round, red, supple fruit.  We noted dents, discolorations and bruises as well as the beauty in it’s curves and folds.  We were then instructed to take our first bite and just hold the fruit in our mouth for 30 seconds allowing our saliva to intertwine with the sweet juices that were now leaking from our bite.  We then were instructed to chew slowly for 2 minutes with our eyes closed.  We all payed close attention to how the flavors, textures and sensations literally played on our pallet and surprised us moment by moment with change. Afterwards some individuals voluntarily shared with the group how intimate and enjoyable the act of eating was and how rare they actually experience it.

Imagine that the apple is your body and you commit to experiencing every minute detail up to it’s whole.  Perhaps you’ve never really allowed yourself to fully relax and feel the energetic sensation of having your hair groomed, because you’re too busy directing and co-styling your own mane.  Or maybe you’ve never really allowed yourself to enjoy the radiant warmth of the sun’s ray, because you’re too busy fanning yourself and complaining that it’s hot.  Perhaps you’re not alone.  We spend a lot of time intellectually engaging and orchestrating the outcome that we forego the beautiful journey that is experience.

What if we were able to release our need for control and our need to place “comfortable limitations” in our life? What if this release opened us up in a way that we were ultra sensitive to our environments and were able to find sensual and spiritual stimulation in the most routine of activities?

Such as eating an apple…what would happen?