Foodie & Fête Magazine | May 2017

FOODIE & FÊTE YOUR OPEN INVITATION TO THE CELEBRATION

MAGAZINE • MAY 2017 •

13-YEAR-OLD PASTRY CHEF AND SICKLE CELL SLAYER

NAZHI THEE BAKER HOW MUCH DO YOU KNOW ABOUT SICKLE CELL ANEMIA?

TRAVEL TO OLD SAN JUAN LET'S CELEBRATE MOM 5 WAYS TO ACHIEVE YOUR GOALS

www.foodieandfete.com

04

Publisher's Note Happy Spring!

06

Nazhi Thee Baker Learn About Her Love For Baking and Her Sickle Cell Activism

12

Travel To Old San Juan Puerto Rico, The Shining Star Of The Caribbean

15

5 Ways To Achieve Your Goals A Goal Without A Plan Is Just A Wish

17

Let's Celebrate Mom A Sweet Mother's Day Recipe

PUBLISHER'S NOTE

Foodie & Fête Magazine www.foodieandfete.com

You don't have to be an adult to be an inspiration. We often think that we need to have lived an entire life to make an impact.

FOUNDER AND PUBLISHER Renée Lowe CREATIVE DIRECTOR Rhonda Murray

This is not the case with 13-year-old entrepreneur and pastry chef, Nazhi Thee Baker. She is also a Sickle Cell activist and has already made national headlines!

DIGITAL LAYOUT, DESIGNER AND COPY EDITOR OnyQueen Media (Graphics Division)

Next up, we explore Old San Juan as our Creative Director visits Puerto Rico for a little vacation time.

CONTENT CONTRIBUTORS Patrice Murray Rhonda Murray Renée Lowe

We even have a sweet recipe for your Mother's Day Brunch spread!

As always, feel free to lend your feedback and if you would like to be featured in our magazine, please email us: foodie@onyxqueenmedia.com. ~ Renée Lowe Founder and Publisher

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Food & Fête Magazine© is published by OnyxQueen Media, LLC. Views expressed in articles, photographs or advertisements are strictly those of the author and do not reflect any position of Food & Fête Magazine or OnyxQueen Media, LLC. Some links are affiliate advertising. No part of this publication shall be reproduced without written permission from OnyxQueen Media, LLC.

INTRODUCING 13-YEAR-OLD, ENTREPRENEUR, PASTRY CHEF AND SICKLE CELL ACTIVIST, NAZHI THEE BAKER

BY PATRICE MURRAY Speaking to Nazhi is like talking to a mini business woman beyond her years!

Nazhi shares, in her own words, how she came to be the 13-year-old chef and entrepreneur she is today!

"I have been baking for a few years now and I have also battled sickle cell anemia since birth. One thing that makes me unique is that my two sisters also are fighting sickle cell! All three of us have a rare sickle cell trait that strikes all female children from my parents.

After the tragic experience of witnessing my older sister have a massive stroke in 2014, I learned more about the history of our over-looked disease. I learned about trigger foods and special dietary needs that help people living with sickle cell stay healthy.

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Since I love to bake, I decided to find new ways to make treats that we love, while keeping them healthy. I have a big sweet tooth, so it was hard to find a way to create the same taste.

I kept on testing until I found a great formula that uses organic and natural ingredients. Once my parents tasted what I was making, they knew I was on to something and Nazhi Thee Baker came to life!

I started off with peanut butter cookies and they surprisingly tasted good and they didn’t make my sisters and I sick!

That got the ball rolling and I eventually moved on to cheesecakes, but found myself wanting to bake more items! That’s when I decided that flavored pound cakes would be more fun and creative...something like my own little masterpiece.

I quickly got to work and gathered the healthiest ingredients to make my first pound cake. Working day in and day out, I perfected my art! Now, other kids like me can enjoy A Little Slice Of Heaven Without Getting Sick."

INTRODUCING 13-YEAR-OLD, ENTREPRENEUR, PASTRY CHEF AND SICKLE CELL ACTIVIST, NAZHI THEE BAKER ...CONT'D FROM PAGE 6 The Nazhi Thee Baker Angel Foundation Inc., is a 501(c)(3) non-profit organization committed to making a difference in advancing the awareness of Sickle Cell Anemia, so that strides will be made in finding a cure!

Their Mission: To inspire hope to those affected by Sickle Cell Anemia. They want to restore faith, love, laughter, joy and a sense of belonging...thus removing the feeling of loneliness! They came up with the concept of the TLC bags. In each bag there are things that a child with sickle cell needs while in the hospital for several days at a time. They have jump ropes for healthy hearts, pinwheels for the kids to practice their breathing, socks for when they get cold and a host of other fun items like books and games to pass the time.

Awareness of the disease will reduce strokes, heart attacks, kidney failure, hip and knee replacements and the excruciating chronic pain that can often deform a child living with sickle cell.

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Another goal is to educate! They want to bring light to the trigger foods that send children with sickle cell into a crisis episode. So many parents do not realize sickle cell children need to be on special diets to make sure they stay as healthy as possible.

INTRODUCING 13-YEAR-OLD, ENTREPRENEUR, PASTRY CHEF AND SICKLE CELL ACTIVIST, NAZHI THEE BAKER ...CONT'D FROM PAGE 7 How Much Do You Know About Sickle Cell? Here Are Some Facts: The term sickle cell disease (SCD) describes a group of inherited red blood cell disorders. People with SCD have abnormal hemoglobin, called hemoglobin S or sickle hemoglobin, in their red blood cells.

Hemoglobin is a protein in red blood cells that carries oxygen throughout the body.

“Inherited” means that the disease is passed by genes from parents to their children. SCD is not contagious. A person cannot catch it, like a cold or infection, from someone else.

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People who have SCD inherit two abnormal hemoglobin genes, one from each parent. In all forms of SCD, at least one of the two abnormal genes causes a person’s body to make hemoglobin S. When a person has two hemoglobin S genes, Hemoglobin SS, the disease is called sickle cell anemia.

This is the most common and often most severe kind of SCD. Hemoglobin SC disease and hemoglobin S β thalassemia (thal-uhSEE-me-uh) are two other common forms of SCD.

Forms of Sickle Cell Disease: Hemoglobin Hemoglobin Hemoglobin Hemoglobin Hemoglobin Hemoglobin

SS SC S β 0 thalassemia S β + thalassemia SD SE

Overview: Cells in tissues need a steady supply of oxygen to work well. Normally, hemoglobin in red blood cells takes up oxygen in the lungs and carries it to all the tissues of the body.

Red blood cells that contain normal hemoglobin are disc shaped (like a doughnut without a hole). This shape allows the cells to be flexible so that they can move through large and small blood vessels to deliver oxygen.

Sickle hemoglobin is not like normal hemoglobin. It can form stiff rods within the red cell, changing it into a crescent, or sickle shape.

Sickle-shaped cells are not flexible and can stick to vessel walls, causing a blockage that slows or stops the flow of blood. When this happens, oxygen can’t reach nearby tissues.

INTRODUCING 13-YEAR-OLD, ENTREPRENEUR, PASTRY CHEF AND SICKLE CELL ACTIVIST, NAZHI THEE BAKER ...CONT'D FROM PAGE 8

warning, and a person often needs to go to the hospital for effective treatment.

Most children with SCD are pain free between painful crises, but adolescents and adults may also suffer with chronic ongoing pain.

The red cell sickling and poor oxygen delivery can also cause organ damage.

Over a lifetime, SCD can harm a person’s spleen, brain, eyes, lungs, liver, heart, kidneys, penis, joints, bones, or skin.

Sickle cells can’t change shape easily, so they tend to burst apart or hemolyze.

Normal red blood cells live about 90 to 120 days, but sickle cells last only 10 to 20 days.

The body is always making new red blood cells to replace the old cells; however, in SCD the body may have trouble keeping up with how fast the cells are being destroyed.

Because of this, the number of red blood cells is usually lower than normal. This condition, called anemia, can make a person have less energy.

Figure A shows normal red blood cells flowing freely in a blood vessel. The inset image shows a cross-section of a normal red blood cell with normal hemoglobin.

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Figure B shows abnormal, sickled red blood cells blocking blood flow in a blood vessel. The inset image shows a crosssection of a sickle cell with abnormal (sickle) hemoglobin forming abnormal stiff rods.

The lack of tissue oxygen can cause attacks of sudden, severe pain, called pain crises.

These pain attacks can occur without

At the present time, hematopoietic stem cell transplantation (HSCT) is the only cure for SCD. Unfortunately, most people with SCD are either too old for a transplant or don’t have a relative who is a good enough genetic match for them to act as a donor.

A well-matched donor is needed to have the best chance for a successful transplant.

There are effective treatments that can reduce symptoms and prolong life. Early diagnosis and regular medical care to prevent complications also contribute to improved well-being.

INTRODUCING 13-YEAR-OLD, ENTREPRENEUR, PASTRY CHEF AND SICKLE CELL ACTIVIST, NAZHI THEE BAKER ...CONT'D FROM PAGE 9

PLEASE VISIT: WWW.NAZHITHEEBAKER.COM

For more on Nazhi Thee Baker, tune into the Live Life Forward Show on Lifetime TV on May 16, 2017 at 7:30am. If you are in the Miami metro area and want to order her cakes, please visit: www.nazhitheebaker.com.

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TRAVEL TO OLD SAN JUAN

BY RHONDA MURRAY I was on the lookout for an affordable spring getaway with a little charm and a splash of paradise. The ocean side port town of Old San Juan in Puerto Rico fit the bill. It's the ideal combination of old world with the spice of caribbean flavors.

I found a charming beautiful restored and family owner hotel called the Decanter on Calle San Jose. The entire staff were warm and welcoming.

To top it off, my suite was complete with a terrace overlooking the city and a cathedral whose bells lulled me during my stay. World class cuisine was served at the L'Osteria restaurant on the first floor of the hotel.

Walking the narrow cobblestone streets of "the old city" leading to the sea stirs you into the unique nostalgia of spanish colonial past times.

Photo Credit: Ms. Murray and Decanter Hotel

www.decanterhotel.com

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TRAVEL TO OLD SAN JUAN

BY RHONDA MURRAY ...CONT'D FROM PAGE 12 Established in 1521, The paradox of ruins and rehabilitation lend itself to the local museums, antique galleries, and a vibrant night-life that will keep you lush and living for the moment.

Overall, the Decanter was inviting, chic and calming! The possibilities, cuisine, culture and rhythms of Old San Juan are endless.

Puerto Rico, you will see me again!

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5 WAYS TO ACHIEVE YOUR GOALS

BY RENEE LOWE The hardest thing to do sometimes is to get started. We look at the things in our lives and the projects down the road with disdain because it seems overwhelming. We all know once we are up and going, things tend to run like a well-oiled machine, but to get started is usually a task most of us don’t like. We are coming to end of the year and people will be making all of those New Year resolutions and goals. I actually stopped making resolutions a few years ago. Now, I focus on specific goals and build the steps to achieve them. This has worked great for me, so I wanted to share a few tips with you!

1. Write It Down – When you write down your goals, it makes them more tangible and more likely that you will work on them. It is a visual picture of what you want to accomplish. I use Pinterest.com to set up vision boards for myself. I have one for my personal life goals and one for my business goals. No one needs to see the board, you can set it to secret, so only you can view it. In these vision boards are pictures that go along with my goals and it is very helpful to give me a visual outlook on the path I want to take.

2. Get Uncomfortable – Set your goals higher than what would make you comfortable. It’s great to have goals, but what good are they if they stay in your comfort zone? When you set your goals further than what you think you can reach, it will inspire you to push harder to reach them.

3. Practice Daily – Make sure that you are working on your goals everyday in some aspect, even if it is something small. If you make it a practice to work on your goals every day, it will become a habit over time.

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4. Timing is Everything – In order for you to reach your goals, you need to stick to a timeline. Plan your day out from the night before with times to complete different tasks.

If you attack your goals from this perspective, it is easier to build up accomplishments through incremental climbing. Don’t bog yourself down with too many things on your plate…take little scoops of work, complete them and make room for another set to achieve.

5. Affirmations – You have to BELIEVE that you can achieve. We have all heard that phrase many times! Every day, I tell myself aloud…yes…ALOUD, that I will reach my goals.

Something about saying it aloud brings weight to the statements.Bottom line…Talk out your dreams and aspirations…it makes a positive difference!

LET'S CELEBRATE MOM: SOMETHING SWEET FOR YOUR BRUNCH RECIPE BY CHEF J JACKSON AKA MR. FOODTASTIC Red Velvet Cinnamon Rolls Ingredients Dough 2 Large Eggs 2 Large Egg Yolks ⅓ cup Granulated Sugar 6 tbsps. Unsalted Butter, melted and cooled to room temperature 2 tsp No-taste Red Food Dye* 1 tsp Pure Vanilla Extract 3+3/4 cups All Purpose Flour, divided 2 tbsp. Unsweetened Cocoa Powder 2+1/4 tsp (one packet) Quick Rise Yeast 1 tsp Kosher Salt ¾ cup Buttermilk Filling: ½ cup Brown Sugar, packed (light or dark) ¼ cup Granulated Sugar 2 tbsp. Cocoa Powder 1 tsp. Tastic Sweet* ⅛ tsp. Kosher Salt 2 TBSP Unsalted Butter Cream Cheese Glaze: ¼ cup (about 2+1/2 ounces) Light Cream Cheese, softened 3 tbsps. Milk ¼ tsp Pure Vanilla Extract 1+1/2 cups Powdered Sugar, sifted 1 cup fresh blueberries ETÊF & EIDOOF | 71 EGAP

Preparation: 1. Begin the night before. If mixing by machine: In the bowl of a stand mixer, whisk together the eggs, egg yolks, sugar, butter, food dye, and vanilla extract.

Add 2 cups flour, cocoa powder, yeast, and salt.

LET'S CELEBRATE MOM: SOMETHING SWEET FOR YOUR BRUNCH CONT'D FROM PAGE 17 Place buttermilk in a microwave safe measuring cup and microwave for 30 to 45 seconds, until it reaches 120-130°F. If the buttermilk curdles when heated, simply whisk it back together. Pour the heated buttermilk into the mixing bowl and stir by hand until the ingredients are evenly moistened. Switch to the dough hook, then add the remaining 1+3/4 cups flour. Knead dough on low speed for 6 minutes. The dough should be soft, moist, and tacky, but not excessively sticky. If dough is too wet, add more flour 1 tablespoon at a time, until the correct texture is reached. Lightly spray a large, clean bowl with cooking spray, then transfer dough to the bowl, turning once to coat. Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in size, 2 to 2+1/2 hours.

2. If mixing by hand: Stir the ingredients together in the order above with a wooden spoon or Danish dough whisk for several minutes, until the dough forms a wet, shaggy mass. Turn dough onto a floured surface and knead for 5 minutes. The dough will be very sticky and cling to the counter, but use as little flour as possible to prevent the dough from becoming tough. Once kneaded, scrape the dough into a lightly oiled bowl, turn once to coat. Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in size, 2 to 2+1/2 hours.

3. Prepare the filling: In a small bowl, combine the brown sugar, granulated sugar, cocoa powder, Tastic Sweet*, and salt. Set aside. Melt butter and set aside.

4. Shape the rolls: Butter a 9x13-inch ceramic or glass baking dish. Turn the risen dough out onto a lightly floured work surface and roll into a 18-inch by 12-inch rectangle, with the longest side closest to you. Brush the dough with melted butter, then sprinkle with the brown sugar-cocoa powder mixture. Starting with the long edge, roll the dough tightly into an 18-inch log. With a sharp, serrated knife, gently saw the log into 12, 1½-inch wide pieces. Arrange the buns in the prepared baking dish, cover with plastic wrap, and refrigerate overnight.

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5. Bake the rolls: The next day 30 minutes prior to baking, remove rolls from refrigerator and let come to room temperature. Place rack in the center of oven and preheat to 350°F. Bake rolls until they are puffed and darken slightly and the internal temperature reaches 190°F, about 30 minutes. Check the rolls 20 minutes into baking—if they appear to be browning too quickly, cover the pan with aluminum foil, return the rolls to the oven, and continue baking until complete. Remove the pan from oven, uncover if necessary, and place the pan on a wire rack to cool slightly.

6. Make the glaze: In a mixing bowl, beat the cream cheese until smooth and creamy. Add the milk and vanilla extract and whisk until combined. Slowly mix in the sifted powdered sugar until smooth. Drizzle over warm rolls, top with blueberries and serve immediately.

Happy Mother's Day!

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