Magalie Hall's Recipes

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Magalie Hall

Magalie Hall's Recipes

These are Magalie's new recipes from her recent appearances on Joni. You can view her old recipes from Takin' a Break here.

Magalie Hall is a Spiritual Teacher, Nutritionist and Personal Lifestyle Coach. In 1997, she started the Hope and Faith Wellness Center, after a bout with liver cancer.

Maggie's unique story begins in 1994, after she was diagnosed with liver cancer. After several visits, her doctors sent her home to die. She was told that no treatment could help her. Sadly, she thought about her two young children, growing up without a mother.

The question lingered in her mind: is there nothing that can be done to save my life?

She went to the library and began doing research on natural medicine. Her study led her to use herbs, vitamins, antioxidants and minerals combined with a healthy diet. After doing so, Magalie miraculously recovered from liver cancer. She now works with those who have terminal illnesses giving them hope through natural healing techniques. She has a special gift for connecting and communicating with her clients and leading them to successful recovery.

Magalie Hall (Nutritionist/Personal Lifestyle Coach)
The Hope and Faith Wellness Center
5805 Shadydell Dr.
Ft. Worth, TX 76135
817-237-3726

Plantains

Maduros are the fried sweet (yellow) plantains

Tostones are the fried green plantains

Tostonera is a plantains press for making tostones

Fried plantains

1 plantain green or yellow (sweet)

1-cup olive oil

Salt and pepper

Peel and cut plantain into ½ inch wide in a diagonal slant

(about six pieces to a plantain)

In a medium skillet, heat oil on medium

Cook plantain to about 3 minutes on each side

Remove plantain from skillet and flatten in a “tostonera”

Return the flatten plantains to the skillet and continue to cook until each piece is nice and crispy on the outside….just about one minute on each side.

Remove plantain from the skillet and put on paper towel to remove excess oil

Salt and pepper to taste and serve as an appetizer with a dip, or as a side dish instead of French fries or rice.

Boiled plantains

1 plantain

2 cups of water

¼ tsp. salt

Wash and cut off the end of the plantain (discard the ends)

Make a cut in the skin of the plantain along the side

In a 3qt. pot add plantain, salt and fill with water to the top

Cook for 30 minutes or until you insert a fork and the plantain is almost as soft as cook boiled potato. The skin will start to come off on it’s own.

Discard the water take skin off completely on the plantain

Serve as a side dish with fish, chicken, or beef instead of potatoes and rice

You can also use the tostones instead of chips when you are making nachos

They are healthier and very filling.

The brown rice and lemon bass recipes are in my book

Watercress salad

2 cups of fresh cleaned watercress coarsely chopped

2 Hass avocadoes peeled, seeded and sliced

2 large tomatoes sliced

In a salad platter arrange the tomatoes in a circle

Add the avocadoes slices around the outside of the tomatoes

Add the watercress on top of the avocadoes and tomatoes

Than sprinkle the vinaigrette on top just before serving the salad.

Vinaigrette

1-cup kalamata olive oil

2 fresh limejuice

¾ tsp. Sea salt

½ tsp. freshly grated black pepper

Whisk all ingredients together and serve over salad

Greek Salad

4 CUPS GREEN LEAF LETTUCE

1 CUP RED ONION THINLY SLICED

½ CUP PITTED BLACK OLIVES

½ CUP GREEN BELL PEPPER

½ CUP RED BELL PEPPER

½ CUP ORANGE BELL PEPPER

1 LARGE SLICED HEIRLOOM TOMATO (WEDGED)

1 CUCUMBER SLICED

Â½ CUP FETA CHEESE

MIX ALL INGREDIENTS IN A SALAD BOWL

DRESSING

1 CUP COLD PRESSED OLIVE OIL 1 WHOLE LEMON, JUICED
2 TBSP BALSAMIC VINEGAR
1 Tsp OREGANO (DRIED)
SALT AND PEPPER TO TASTE
WHISK TOGETHER AND TOSS WITH SALAD

ARUGULA/AVOCADO SALAD

1 BUNCH FRESH ARUGULA, CLEANED
2 HAAS AVOCADOS, PEELED AND SLICED INTO MOON SHAPE
1 RED ONION, THINLY SLICED
½ CUP RADICCHIO
1/3 Tsp. CILANTRO, CUT VERY THIN
PLACE ARUGULA ON SALAD PLATE
ARRANGE AVOCADO SLICES IN A CIRCULAR SHAPE
SPREAD ONION SLICES ON TOP
SPRINKLE CILANTRO

DRESSING

Â½ CUP COLD PRESSED OLIVE OIL

2 TBSP BALSAMIC VINEGAR

½ TBSP GRATED PARMESAN CHEESE

SALT AND PEPPER TO TASTE

POUR OVER SALAD

CURRIED CHICKEN WITH PEPPERS

1 Â½ lbs. CHICKEN BREAST SKINELESS, BONELESS, SLICED

2 GARLIC CLOVES, CHOPPED

1 TBSP FRESH GINGER, GRATED

2 TBSP CURRY POWDER

½ Tsp THYME

½ Tsp CUMIN

SALT TO TASTE

1 LEMON, JUICED

1 TBSP CILANTRO, FINELY CHOPPED

4 TBSP OLIVE OIL

1 LARGE ONION, SLICED

Â½ CUP RED BELL PEPPER, SLICED

½ CUP GREEN BELL PEPPER, SLICED

½ CUP YELLOW BELL PEPPER, SLICED

1 TBSP CARROTS, SHREDDED

½ CUP COCONUT MILK (OPTIONAL)

IN A BOWL MARINATE CHICKEN WITH GARLIC, LEMON JUICE, GINGER, CURRY POWDER, THYME, CUMIN, SALT AND HOT PEPPER (OPTIONAL) FOR ½ HOUR.

IN 11 INCH SKILLET, SAUTE CHICKEN WITH OLIVE OIL FOR FIVE MINUTES, THEN ADD REMAINING INGREDIENTS AND COOK TWENTY MINUTES. SERVE OVER BROWN RICE

HARICOT VERT ALMONDINE
1 POUND HARICOTS VERT (GREEN BEANS)

Â½ SMALL ONION, SLICED

2 GARLIC CLOVES, MINCED

2 TBSP OLIVE OIL

1 TBSP ORGANIC POWDERED CHICKEN BROTH

1-2 TBSP SLICED ALMONDS

IN SKILLET HEAT OIL TO MEDIUM, ADD HARICOT, CHICKEN BROTH ONION, GARLIC AND COOK FOR FIVE MINUTES. THEN ADD ALMONDS. TURN HEAT OFF LET STAND FOR FIVE MINUTES BEFORE SERVING.

Vegetable Pottage
Four green onions

One large leek

12 oz. Green beans (fresh)

One pack fresh spinach

½ cabbage (cut up)

Two turnips

Four large carrots

Three garlic cloves

14 oz winter squash

One cup mixed bell peppers

(Red, green yellow)

Two tablespoons organic chicken soup powder

1 ½ cup organic chicken stock

6 cups Water

Cut up all vegetables in small pieces

(Except winter squash and organic chicken soup mix powder)

And put in large stockpot (5-8 qt)

Cook until vegetables are tender (about 30 minutes)

Blend all in a blender or a food processor

Strain mixture and put back in the pot

Add chicken stock or organic chicken soup mix powder

Simmer for 10 minutes and serve hot

You can also add a little cheese or habanero pepper in each bowl as desired for extra flavor

Lentil-Leak Soup

5 cups water
1 lb dried lentils
4 cloves garlic (diced)
3 cups chopped onions
1 tbsp olive oil
¼ tbsp cumin
¼ tbsp coriander
½ tsp cayenne pepper
1 pint vegetable or chicken stock (optional)
2 stalk of leek (sliced)

Directions:
1) Combine all ingredients in a slow cooker or large pot.
2) Cover and cook on medium for one hour or until lentils are tender.
3) Garnish with sliced leeks & cilantro.
4) Salt, and pepper to taste, and serve.

Caribbean Salmon

4 salmon strips
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp Maggie Special Blend
(Paprika, garlic, onion, cayenne pepper, thyme, oregano, salt to taste
1 sliced red onion

Directions:
1) Season salmon on both sides with Maggie Special Blend.
2) Warm skillet to medium high and add olive oil, salmon strips.
3) Cook for 5 minuets on each side uncovered.
4) Add sliced onion and lemon juice.
5) Cover and turn off skillet, let steam for 5 minuets and serve.

Mixed Green Salad

2 cups red leaf lettuce
1 cup baby spinach
1 cup arugula
½ cup shredded carrots
¼ cup shredded red cabbage
1 cup sliced tomato

Directions:
1) Combine all in a large bowl.
2) Serve with dressing.

Salad Dressing

½ cup olive oil, flavored with rosemary
½ cup balsamic vinegar
1 tbsp dice red onions
1 tbsp dice garlic
salt and pepper to taste

Directions:
1) Combine all in small bowl, whisk.
2) Toss with salad, and serve.

Ambrosia Salad

30 oz fruit cocktail in it's own juice drained
14 oz sweetened condensed milk
1 cup unsweetened flaked coconut
½ cup raisins
16 oz light sour cream or plain yogurt
1 cup diced apples
1 tbsp vanilla

Directions:
1) Combine all ingredients in large bowl, stir.
2) Refrigerate for 30 min and serve.