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Posts tagged as “vegetables”

Raw-curious: A whos-who of raw food

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This installment of my raw food series discusses some of the people and brands that focus on raw living. In case you missed it, read some reasons why you might try a raw food diet and essential tools for raw cooking to make the process easier and more enjoyable. As a reminder, I'm not a dietician or medical professional, so please consult with your doctors before changing your eating habits or starting any new diets. Also, this is not a sponsored post or endorsement made in coordination with or paid by any of the brands or individuals mentioned here. 

Bobby Flay. Ina Garten. Emeril Lagasse. Rachael Ray. When it comes to a who's who of cooking, any fans of food could probably also rattle off these familiar names. Those four come to mind first for me, having watched the Food Network since what seems like "day 1"and more precisely, back when the OJ Simpson trial was dominating the news.

Really. I remember this because my mom was, and still is, a fan of anything involving law and politics. We upgraded our cable package so we could have the channels that would cover the Simpson trial 24/7 instead of just the highlights that would come on the evening news.

The Food Network was only included in these higher-priced packages at the timeFoodTV, as it once wasso the perk for little ol' me was that this was now my chance to watch it at home, not just at my grandparent's house. The Essence of Emeril, hosted of course by Emeril Lagasse, was my favorite. And when we got our first family computer (a Packard Belldid anyone else have one of those?!) and printer (a HP and still to this day I have an HP printeralbeit a more modern one ;), I remember printing some of his more complicated recipes that, one day, I hoped to be able to master.

Learning about raw food introduced me to a whole new set of chefs as well as brands, some of which I'd like to share with you. Have a favorite raw chef or brand that's not mentioned here? I'd love to know about them, so leave me a comment!

Spicing-up take out: Chinese

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What's that one thing you really crave when a food craving hits? Pick your poison: savory or sweet. Maybe it's a really decadent chocolate dessert? Or a fresh, piping hot pizza with all of your favorite toppings?

You know that feeling of having a craving that just needs to be satisfied. A desire for something, you can practically taste whatever it is. Sometimes, the end result is amazing. Other times?

One of the worst food-related things that can probably happen in my opinion is having a craving for something, finally eating it, and having it be an epic fail. Talk about a letdown!

This happened to me recently with Chinese food. Dave and I try not to get take-out food too often, since it's expensive and not always the healthiest. But one night recently, neither of us felt like turning on a stove, firing up the grill, cutting seemingly endless amounts of produce, or doing anything for dinner other than picking up a fork (or chopsticks) and calling it a day. I ordered shrimp with broccoli, no sauce, and I couldn't wait to eat it after not having it in a while.  

Granted, it came without sauce, but on the first bite... something wasn't right. It didn't taste bad, i.e. spoiled, but it didn't hit the spot. Added a little soy—still not right. 

Then, the lightbulb went off in my head: make a quick sauce. Soy sauce needed some help from its friends ginger and garlic if there was any hope to save this dish.

Raw-curious: Why you should try a raw food diet

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Originally posted on fuchsia-revolver.org but updated with new content. I thought that this would be an excellent post to reflect on and update as we are approaching the start of yet another new year and new resolutions for healthier, cleaner eating. You can also learn about the whos-who of raw food and tools that make raw food prep easy. I'm not a dietician or medical professional, so please consult with your doctors before changing your eating habits or starting any new diets. Also, this is not a sponsored post or endorsement made in coordination with or paid by any of the brands or individuals mentioned here. 

You may already know that once upon a time, I had a marketing internship at a raw food company. In spite of some of the personalities that I encountered in my month-long journey, working there not only gave me some business experience at the time, a first-hand look at what it took to get a small business off the ground, but also opened my eyes to the world of raw, organic foods.

Raw food is not just uncooked food—it's a little more specific than that if you ask anyone that follows a raw food diet. Typically, any food kept under 104 degrees Fahrenheit is considered "raw". I have also heard that anything under 118 degrees Fahrenheit is considered "raw", too.

Quick Tips for Cauliflower Rice

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Along with the rest of the world, Dave and I recently discovered cauliflower rice, and it has become something that we really enjoy eating now as a side dish with pretty much everything. It's easy to make and the same "blank canvas" as rice to which a variety of flavors and ingredients can be added. Unlike rice, though, it's much quicker to cook—a big reason why I like it—fewer carbs, and more nutritious. Here are a few quick tips for how to make it.

Farmers Market Finds for June 2016

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Originally posted on Fuchsia-Revolver.org.

The passing of the Memorial Day weekend means that some of my favorite times of the year are approaching. It’s not so much the summer weather, which tends to get too hot for my comfort, but the other things that come along with it that I enjoy.

I’m talking, of course, of grilling outdoors, going to farmers markets and food festivals, taking trips to the beach to eat lobster rolls... the things that, for shameless food-obsessed people like me, make dealing with the hot weather a little more tolerable.