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Thai Red Curry Beluga Lentils

Thai Red Curry Beluga Lentils

This dish combines some of my favorite things. Thai Curry and Lentils. I love all Thai curries and today we’re using a red curry. A good curry can have over 30 spices in it which is very ingredient and labor intensive so I chose to use a premade paste. I kept it simple by steaming the veggies atop the rice to save on clean-up which is super helpful. I hope you find this recipe as enjoyable as I do, in-joy!


1 C Beluga Lentils

1 can Coconut Milk + 1 oz. water

1 C Japonica Rice

1 TBSP Coconut Oil

¾ tsp. Ume Boshi Plum Vinegar

1 TBSP + 1 tsp. Thai Red Curry Paste + 5 oz. warm water

1tsp Salt

1 Yellow Bell Pepper-sliced &1 Orange Bell Pepper-sliced 1 medium

Yellow Onions-sliced

2 Cloves Garlic-chopped


In a medium saucepan, add one can coconut milk and 1 oz. water to equal two cups. Then add the Beluga Lentils and bring to a boil, immediately drop heat to low and cover. Cook for 15 minutes. In a small dish, combine warm water and Curry Paste and salt, stir to combine and add to Lentils. Stir, re-cover and cook for another 20 minutes and if you want a saucier recipe, add more water.

While your lentils are cooking, in a medium saucepan, bring 2 cups water and the 1 cup rice to a boil and drop to low heat and simmer. Set a timer for 30 minutes so you know when to add your veggies.This rice takes about 45-50 minutes to cook.

Chop your vegetables and set aside. After your rice had been cooking for 30 minutes, add your vegetables right on top and recover.

When rice is cooked. Remove veggies and stir in Coconut Oil and Ume Vinegar (if you don’t yet have Ume Vinegar, you can replace with salt. But go get some Ume, it’s amazing!)

Plate it up and in-joy!

~ Brooke Alexandra


We’ve all held in emotions and feelings that at some point bubbled up to the surface, created pressure and at some point ended explosively. Not only does this cause us mental anguish from mulling things over in our heads, it can start to collect, causing pollution of our minds, bodies and Spirit.

Join me in this video for some practical ways to let out pent up emotions in healthy, productive ways. Make this a regular practice and watch so much stress fade away.



Now, don’t let the simplicity of this recipe fool you. It’s super delicious and with only 3 ingredients, quick and easy to throw together. One thing I forgot to mention, the avocado will brown pretty quickly so make it and serve immediately! I always make it last thing right before I plate my meal. You can start early and half your tomatoes, just wait till serving time to mix it up. It’s rich, creamy and simple, has an exceptional flavor and is super satisfying. Give it a try, it may very well become a staple and favorite in your household.



Here's the Recipe!

16 oz. Grape, Cherry or Plum Tomatoes

1 Ripe Avocado

Half-tsp. Salt

Cut Tomatoes in half and place in a large mixing bowl. Slice Avocado in half then cut lines both ways about ⅓ inch apart to make a crosshair. Then, I like to cut around the middle of each half to make more pieces to distribute (see video). Spoon out both halves of the Avocado into the bowl atop the Tomatoes. Sprinkle with half the salt, stir then add second half and stir well. I like to do this to evenly distribute the salt. It should end up a bit creamy and well incorporated. Serve immediately and In-joy!


Stuffed Portabello Mushrooms Cover22

People often ask me, “Brooke, what’s your favorite thing to cook?” My answer is always, “I love to stuff things!” Whether it’s hot or sweet peppers, tomatoes, chicken, or squash blossoms, there’s a myriad of ways to stuff things and the flavor combinations are endless.

Today we are stuffing some big, meaty, savory Portobellos. They are one of my favorite mushrooms, I like to consider them a vegetarian steak. They are so good, I have even gotten many people to try them and love them when they thought they absolutely hated mushrooms. So, even if you’re a bit skeptical, give these a try, you just may be pleasantly surprised and super satisfied.


Here's the Wonderful Recipe!

4 large Portobello Mushrooms

2 Tomatoes-diced & salted

1 Bunch Spinach

1TBSP Ghee Olive or any high heat oil (grapeseed, sunflower)

3 Garlic Cloves

1 tsp Basil

1 tsp Parsley

6 TBSP Grated Manchego, Parmesean, Romano Cheese (your choice)


Heat oven to 350. Pop out stems and remove gills from Portobellos to make space for your stuffing. In a sauté pan on med-low heat 1 TBSP Ghee and add Garlic, cook for one minute and add Spinach and 1/4 tsp Salt. Cook until wilted, remove from heat. Dice Tomatoes, place in bowl to mix with Salt and Spices. Line Portobellos with Tomatoes and cover in Spinach. Top each one with Cheese.

Thanks for watching!

Ciao for Now!


VLOG 4   YouTubeFINAL copyedit copy

Not so long ago, I was paralyzed by fear and wasn't taking the actions I knew I needed to, to step into the next evolving phase of my life. Now, I have a thriving business and am walking my chosen path.

It seems to always be that first step that’s the hardest, but once you face your fear and just do it, you gain momentum and can really get things moving in your life. Join me for some practical tips to get you walking down the path you truly desire.



Corn & Zuchi Succotash Cover copy

This is one of my all time favorite side dishes, and my variation on a traditional Mexican side dish. It’s super quick, simple and ridiculously delicious. With just 3 main ingredients, it’s easy to put together and always a crowd pleaser. This dish pairs well with many Latin or Caribbean mains and adds a crisp freshness to any plate. In-Joy!



#4-Chile, Corn and Zucchini Side Dish

2 fresh ears of Corn-kernels removed from ears

2 fresh Anaheim Chiles or 1 Pasilla Pepper-diced

3 Zucchini-diced

2 clove garlic-diced

1 ½  TBSP Ghee/Butter/Coconut Oil

1 TBSP Oil of choice for dressing (optional)

1 TBSP 1/4 tsp. Salt

Heat 2 TBSP Ghee on Medium heat. Add Chiles, Zucchini and Corn and Garlic and Salt. Stiring often, cook until nearly tender but leave a bit of a crunch. 5-7 minutes. (Optional) Toss Veggies in remaining oil.

Ciao for Now!



Have you ever heard of the Ancient Healing Properties of Black Cumin Seed?

Hi friends,

Here is a little gem I’ve found that I’m so excited to share with you. Now, there is a lot of really great information in here that can get a little scientific and not as fun and sassy as you may have come to expect from me, but trust me, it’s well worth your time.


comparison companion

Why be your own worst enemy when you can be your own best friend? It can be that simple.

I used to constantly compare myself to others. This was not only exhausting, but it was extremely taxing and detrimental to my well being. When we compare ourselves to others, we set ourselves up for failure time and time again.

- Is there a voice in your mind that tries to make you feel like you are better than someone else?
- Do you at times feel the need to inflate your ego so you feel better about yourself?
- Do you ever put yourself down for not being as good as someone else?


Greens Hummus

Hi friends! This hummus is a quick, simple and delicious dish to add to your repertoire. As you’ll come to find out, I am a huge fan of hummus. I generally like to keep some in the fridge at all times for a healthy and delicious snack as well as a quick protein to add to meals.

Here is a simple and super tasty hummus recipe that is one of my favorite ways to add alkalinity (from the greens) and allows you to eat a bit more without adding extra fat and calories to your meals.

This is a great recipe to take to a gathering for a dip or sandwich spread. I will use this in place of meat in a sandwich, wrap and makes a great topper for salads. I love Garbanzos because they are such a great source of protein and super delicious.



Hi Friends,

Thank you so much for joining me for the launch of BrookeAlexandra.TV! It’s really special to me to have you here supporting this mission to save the world one person at a time, through cultivating better self-care and greater self-love.