![]() 130 years of excellence: AFRO Gala set to kick anniversary celebration into high gear August 4, 2022.Frances ‘Toni’ Draper announces retirement from pastorship at Freedom Temple AME Zion Church September 30, 2022 AFRO endorsements for the 2022 midterm elections November 5, 2022.Help us Continue to tell OUR Story and join the AFRO family as a member –subscribers are now members! Join here! “Don’t worry, you ain’t depressed, you just Malnutrition.” she said.įor more information visit. With vegan recipes such as sesame ginger noodles, key lime pies and non-hybrid chocolate ganache tarts, Ahki’s experiences show that food can still be healthy and taste good.Īlong with non-hybrid recipes, Ahki holds periodic lectures on good health with particular interest to Black audiences. “When people mention how expensive or costly healthy food is, all I can say to that is, which is cheaper? Healthy edibles or long-term treatments and medications for colon disease, heart problems and cancers?” Ahki said. She came from four generations of medicinal women and worked in her grandmother’s garden in Oklahoma as a child. She fully transitioned into the vegan lifestyle at 18, but never saw it as an obstacle. I’ll never forget working with a mother whose infant was born dangerously premature, on the verge of death and after a short time of consultations and healthy recipes, was totally rejuvenated and is now a happy and nutritious baby.” Ahki said. Human bodies are electric and we need that good sunlight that comes from our leafy green vegetables and delicious fruits to sustain our bodies.” Ahki told the AFRO.Īs a colon therapist in Atlanta, Georgia, Ahki said she grew tired of seeing countless clients sick and started offering health consultations in hopes of teaching patients how to gain control of their health. “Your taste buds have been hijacked and illness is unnecessary. She is also the the CEO of Delicious Indigenous Foods. Her experience includes cooking for several celebrities, including Lenny Kravitz, Bradley Cooper, Curtis Martin, COMMON, Waka Flocka and Lee Daniels. One final look through at the final product before it's ready to go out to some hungry guests.Īnd voila! The final product is complete.Sepsenahki Aahkhu, better known as Chef Ahki, is a celebrity chef who recently launched “Electric! A Modern Guide to Non-Hybrid and Wild Foods,” a collection of organic, wild food recipes, focused on the sweet and savory secrets of fruits and vegetables in their purest form, to heal bodies and enhance lives.Ĭhef Ahki released the book in January. Some micro mint is then added for the last touch. A regular raspberry is first perched on the pie, and then nestled next to it is a sugar coated raspberry, and then finally a small dollop of raspberry foam. And, yes, they are laid on a purposeful slant.Īnd now cue the tweezers. First is dollops of coconut whipped ganache, topped by thin spheres of green tinted, white chocolate, another layer of the ganache and then a final sphere. Once the pies cool, it's time for Bachour to add the signature decor. They then go back into the oven for a quick back at 300 degrees for five minutes. He then pours the creamy mixture into a pastry bag and then perfectly pipes it into the pastry shells. He jokes the dessert is "zero calories" while he stirs it together. It's made with the same classic ingredients as most key lime pies: condensed milk, egg yolk, sugar, and key lime juice. While the crusts are baking, the key lime pie filling is mixed together. Once perfectly trimmed, the crusts are baked at 325 degrees for roughly 12 minutes. Once the dough is chilled, it's time to roll it out and form it inside the single-serving sized pie pan. It's then put in the fridge for an hour to chill and set up. Once the mix has reached the point of "sand," the eggs are incorporated into the dough and it is then mixed for three minutes in order to create the final product. He then mixes it all together with plenty of butter and sugar until it has a "sand" like texture. Instead of the standard graham cracker based crust that one would typically see in a Key Lime pie, Bachour makes a pastry crust with a combination of almond flour and pastry flour. "I like to take the traditional flavors and create them in a modern way," he adds. And while it may look different than the traditional Key Lime pie, the recognizable flavors including the sweet and slightly tangy, citrus custard are still alive and well. Instead of being served in the classic pie shape, as can be seen across town, Bachour’s version is served in single-sized, tart format.
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