Shade of Strawberries Smoothie

1 yellow banana

1/2 strawberries

1/2 oats

1 cup almond milk

1/2 cup crushed ice

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Direction

Add all ingredients to the blender and extract until smoothie

Monkfish Fillet Stew

2 lb monkfish fillets
2 tbsp olive oil
4 tbsp lemon juice
3 cloves roasted garlic, minced
2 tbsp fresh parsley
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cajun seasoning
1 medium onion, diced
1 large tomato, diced
1 tsp tomato paste
¼ cup dry white wine
1 pinch red pepper flakes 

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Direction
1. In a sealable plastic bag, mix olive oil, lemon juice, salt and ground black pepper together. 

2. Combine monkfish fillets with marinade and refrigerate for at least 30 minutes.

3. Put olive oil, onions, garlic and 1 pinch red pepper flakes in a cold plan. Place over medium heat.

4. Cook and stir until garlic and onions just start to soften, about 3 minutes. 

5. Stir in the tomato and tomato paste. Bring to a simmer over medium-high heat. 

6. Add the rest of the ingredients. Reduce heat to medium and simmer stew until color deepens, about 10 minutes. 

7. Add the marinated monkfish to the stew. Increase heat to medium high. Cover pan and cook until fish flakes easily with a fork, about 5 to 7 minutes. Stir in parsley. 

8. Pour stew into a warm bowl. Serve with ugali, rice or crusty bread.

Oven Baked Creamy Grits Pudding

Ingredients
1 cup uncooked grits
2 whole eggs
1 egg yolk
2 cups milk
1/2 cup white sugar
1/4 tsp salt
1 Tbsp butter
1 tsp vanilla extract

Topping option

Granola crunches

Raisins

Cinnamon

Roster cashews

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Direction
- Preheat oven 350 F degrees
- Beat all eggs in a  bowl
- Add eggs and all other ingredients in a casserole. Stir.
- Put a bigger baking sheet with water and then put the casserole on top and bake for 30 minutes or until the grits is cooked.

Serve with the topping of your choice. 

Microwave Yellow Rice

Ingredients
2 cups uncooked rice 
2 tbsp ghee butter or olive oil
1/2 tsp saffron powder 
1 tsp turmeric powder
1 tsp minced jarred garlic
1 veggie boullion cube
3 or 4 cups water
Salt and Black pepper to taste 

Direction
- In a 2 quart microwave safe casserole, mix rice and all other ingredients. Stir well.
- Cover and microwave on high for 5 minutes.
- Then 20 minutes at 50% reduced power or until most of water is absorbed.
- Remove from oven and allow to stand for 5 minutes before fluffing with a fork. 

Note:
You can substitute water for chicken or vegetable broth and omit using a veggie boullion.

Chai (Tanzanian style)

You can use chai masala if you have instead of all these spices and follow the same direction.

Ingredients 
2-inch piece fresh ginger, cut into thin rounds 
2 cinnamon sticks 
2 teaspoons black peppercorn 
10 whole cloves
6 cardamom pods 
8 cups cold water 
2 table spoons of black tea or 3 bags of black tea (preferably African tea) 
2 cups whole milk 
1/2 cup (packed) golden brown sugar 

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Directions
Combine first 5 ingredients in medium saucepan.  
Using mallet or back of large spoon, lightly crush or bruise spices.  

Add 8 cups water; bring to boil over high heat for about 5 to 10 minutes. 
 Add tea bags and boil again for 5 minutes.  
Reduce heat to medium-low, add milk and partially cover pan, and simmer gently for 10 minutes.  
Remove from heat.  
Add sugar bring tea just to simmer over high heat, whisking until sugar dissolves. 
Discharge tea bags or strain chai into teapot and serve hot.