Monday, February 8, 2016


This recipe will work well for various meals. Use it as an appetizer and serve it with slices of carrots, bell pepper. carrots and celery. Or use it as a sandwich topping. Or enjoy a tapas night and make it one of the many tapas served.
You’ll Need
  • 1 ½ cups cooked chickpeas
  • ¼ water
  • 2 tablespoons tahini (sesame seed paste)
  • 1 ½ tablespoons lemon juice from a fresh lemon
  • 1 ½ tablespoons extra virgin olive oil
  • 3-4 garlic cloves, crushed
  • Spices and herbs to season: examples: cumin powder, dried or fresh parsley, sweet paprika, curry powder

  • Place all ingredients in a blender and mix until smooth but thick.
  • Put on a plate and decorate with spices, herbs and a bit of olive oil. Enjoy with raw vegetables such as carrots, celery, and bell pepper or with pita bread or crackers

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Friday, February 5, 2016

Cilantro and Carrot Rice

This week's theme is Juicing! Carrots can be thrown in a juicer or enjoyed in this wonderful dish. This recipe works well to complement some shrimp or fish. 

You'll Need
  • 3 Tablespoons butter
  • 4 medium carrots, peeled, chopped
  • 2 large red bell peppers, chopped
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 4 cups long-grain white rice
  • 6 ¾ cups chicken or vegetable broth
  • ½ cup chopped green onions
  • 2/3 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Diced tomato


  • Melt butter in heavy, large pot over medium-high heat.
  • Add the next 4 ingredients; sauté 5 minutes. 
  • Add rice; stir for 2 minutes. 
  • Add broth; bring to boil.
  • Reduce heat to low, cover and cook until rice is tender, about 20 minutes. 
  • Mix in the green onions and cilantro.
  • Season with salt and pepper.
  • Garnish with diced tomato

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Thursday, February 4, 2016

Spicy Collard Greens

Collards are a super food, and are a great source of vitamins A, and C, calcium and cholesterol. This recipe is easy to make and is super flavorful!

You’ll Need
  • 1 pound collard greens
  • 2 cups vegetable stock
  • ½ teaspoon dried basil
  • 2 teaspoons olive oil
  • ¾ cup onion, chopped
  • 1 Tablespoon ginger root, grated
  • 1 teaspoon jalapeno pepper, chopped
  • 1/4 teaspoon sesame oil
  • Pepper to taste
  • 1 teaspoon sesame seeds

  • Rinse greens well in tepid water and slice into thin strips.
  • Place in a saucepan with the stock and basil, cover and cook about 30 minutes, until greens are tender.
  • Heat olive oil in a skillet and saute onion and garlic; stir in ginger root and jalapeno pepper.
  • Add to collard greens and stir until liquid is nearly evaporated.
  • Add sesame oil and pepper to taste; stir.
  • Sprinkle with sesame seeds.

Wednesday, February 3, 2016

Italian White Beans

Beans are great cancer fighters. Try this easy and tasty recipe. This recipe is an all around winner. Enjoy! The is an easy recipe to help us swing into the new year!

You'll Need
  • 2 cups cooked great northern beans
  • ½ cup chopped, drained, marinated sun-dried tomatoes
  • ¼ cup sliced ripe olives
  • 1 Tablespoon chopped fresh basil, or 1 teaspoon dried
  • 1 Tablespoon olive oil
  • 1 clove garlic, crushed 
  • Salt and pepper as needed
  • Add cooked beans to a pot and stir in the remaining ingredients.
  • Cook and stir until mixture is hot.

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Monday, February 1, 2016

Tarragon Chicken

Serves: 6

You’ll Need
  • ½ cup grated Parmesan cheese
  • 1 Tablespoon dried tarragon
  • ½ teaspoon paprika
  • 1/8 teaspoon  pepper
  • 1/8 teaspoon garlic powder
  • ¾ pound chicken pieces, skin and bone removed
  • Olive oil

  • In a small bowl, combine Parmesan cheese, tarragon, paprika, pepper, garlic powder and onion powder.
  • Preheat oven to 350 F (175 C).
  • Coat a baking dish with olive oil.
  • Lightly coat chicken with olive oil and then roll in Parmesan cheese mixture.
  • Place coated pieces in baking dish.
  • Cover with foil and bake about 20 minutes.
  • Uncover and continue baking 10 minutes until lightly browned.

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Friday, January 29, 2016

Shrimp Broccoli Pasta

 This is one of the easiest, quickest, tastiest and most nutritious pasta dishes you will ever make. Take it from an Italian! Submitted by Luigi of South Florida. Thank you, Luigi!

You'll Need:
  • 1 pound dry pasta
  • 1 pound shrimp (fresh or frozen)
  • 1 pound of broccoli (cut in large florets)
  • 1/2 cup olive oil
  • 1/2 cup parmigiano reggiano (grated)
  • Salt
  • Put water in a large pot and place over high heat.
  • When the water boils, throw in a tablespoon of salt, throw in the pasta, followed by the broccoli.
  • Add the shrimp to the boiling water about 3-4 minutes before draining the pasta.
  • When the pasta is cooked, drain everything in a colander.
  • Put it back in the pot or place it in a large serving bowl.
  • Add the olive oil and the grated cheese.
  • Mix thoroughly and serve warm.

Thursday, January 28, 2016

Couscous with Eggplant

Veggies and whole grains are great for cholesterol control. For extra fiber use whole wheat couscous. This is a great and quick dish to make for a potluck!

You'll Need
  • 1 tablespoon olive oil
  • 3 tablespoons onions, finely chopped
  • ½ teaspoon turmeric 
  • ½ teaspoon coriander 
  • 1 cup eggplant, diced 
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup couscous, precooked
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice
  • Heat the oil in a saucepan, add onions, turmeric, coriander, eggplant, salt and pepper.
  • Cook over medium-high heat, stirring, until wilted, but do not brown.
  • Add the water, bring to a boil, add the couscous and blend well.
  • Cover tightly, remove from the heat and let stand for 5 minutes.
  • Add the butter and lemon juice, stir and blend with a fork to separate the grains.
  • Keep warm.
  • Adjust salt and pepper.