Friday, February 12, 2016

Ginger-Citrus Chicken

The more we cook in the home the more we have control over quality of ingredients used. Give this recipe made with basic ingredients try.

You’ll Need
  • 6 chicken thighs, boned and skinned
  • 1 cup orange juice
  • 1 orange, peeled and sectioned
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 3 Tablespoons butter
  • Juice of one lemon
  • 2-inch piece fresh ginger, peeled and cut into strips
  • Season the chicken with the salt and pepper and marinate in a ½ cup of the orange juice for 10 minutes.
  • Drain and set aside.
  • Heat the butter in a large skillet and sauté the ginger over medium-high heat until lightly browned.
  • Add the chicken and cook until lightly browned on both sides. Add the orange sections, the remaining orange juice and lemon juice. Simmer for 10 more minutes.

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Thursday, February 11, 2016

Garlic Soup

Let's slip in some exercise while dinner is cooking. While the soup is simmering do some stretches. Before you know it the soup will be done and your body will feel like it received an instant massage.

You'll Need
  • 1/2 Cup garlic, peeled and minced
  • 1 Tablespoon onion, chopped
  • 2 Tablespoons olive oil
  • 2/3 Cup tomatoes
  • 1 Quart stock
  • Pepper
  • Croutons
  • Combine garlic and; onion in a bowl.
  • Heat oil in a large pot.
  • Add garlic and; onion and; saute till soft. Do not brown.
  • Add chopped tomatoes and; stir in well.
  • After a few minutes, stir in stock and; pepper.
  • Simmer for 15 minutes.
  • Add salt as needed.
  • Serve topped with croutons.

For more information: Click here to visit Will Clower's website.
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Wednesday, February 10, 2016

Quinoa with Herbs

Talk about a nutrition powerhouse... Quinoa is packed with fiber and protein and good for cholesterol control.This grain is the perfect base to a meal. The herbs in this dish make it pop!

You’ll Need
  • 1 cup quinoa
  • 14.5 ounces chicken stock
  • 3 tablespoons water
  • ½ teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • ¾ teaspoon dried thyme
  • Salt to taste

  • Combine stock, water and pepper in a saucepan and bring to a boil.
  • Stir in quinoa, reduce heat to low, and cook, covered, about 12 minutes or until all liquid has been absorbed.
  • Remove from heat and stir in olive oil, oregano and thyme. Cover again and allow to stand 5 more minutes before serving. Salt to taste.

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Tuesday, February 9, 2016

Roasted Garlic

Garlic is a super food that works to keep sickness and chronic disease away. Make it a part of your regular diet.

You'll Need
  • Garlic bulbs (as many as you would like)
  • Olive oil (at least one Tablespoon per bulb)
  • Parsley to garnish
  • Bread or crackers to serve with garlic as a spread.
  • Preheat oven to 375 F
  • Take a whole garlic bulb and pull off the excess first outer layer and leave the garlic bulb in tact. 
  • Next, cut off approximately ¼ of an inch of the garlic stem portions (the pointy ends). You now should have a whole bulb of garlic still in tact with the top stem cut off enough to see the actual garlic cloves. 
  • Place the bulb in a baking dish and drizzle with olive oil. Let the olive oil seep into the garlic cloves and then repeat. Cover and bake for 45 minutes to 1 hour or until garlic cloves become soft.
  • Let cool. Garnish with parsley. Then peel open and spread garlic on bread or crackers.

For more information: Click here to visit Will Clower's website.
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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

For more information: Click here to visit Will Clower's website.
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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.