tag:blogger.com,1999:blog-15862436492815943062024-03-14T08:30:18.097-04:00The Tomato SnobThis is a blog for food lovers, culinary admirers and enthusiast.Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.comBlogger320125tag:blogger.com,1999:blog-1586243649281594306.post-9931582799485717102015-07-27T16:34:00.001-04:002015-07-27T16:35:23.368-04:00Signing off to my blog life... for now. <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">Hello my amazing followers and supporters. You have obviously noticed that for quite some time now I have floundered at trying to maintain my blog. After a tough last few months struggling with pain, injury and grief blogging has become more and more difficult, really becoming a chore more then anything. After some thinking and reevaluating I've decided that it's time to say goodbye to my blog. To make things easier on myself and more available to you in real time, I've decided to move this platform to Instagram. I invite you to come follow me <a href="https://instagram.com/tomatosnob/">@tomatosnob</a> and I promise not to disappoint with lots of new and old time favorite healthy holistic recipes and lifestyle advice. Chow for now my lovies, don't be shy to say hello, share your story and help me spread the love. See you on the flip side. :)</b:if></span></span><br />
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com33tag:blogger.com,1999:blog-1586243649281594306.post-69044279427830674162014-12-10T00:09:00.001-05:002014-12-10T00:13:53.547-05:00Impromptu Mexican spicy black bean soup #vegan style<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePXy0swlfd4NGqNFROuk977XWgCDRDMCuU7GlS1zpNvACOKbr5p8TKGp_xilAetn3pKXI5i7iTEjXJhEBYV7imm6c-I05wlZOT_5WyVTUFEqXqx32ZmJrk-G4197_y0CmWNvfuFoUUE7n/s1600/Screen+Shot+2014-12-09+at+11.14.18+PM.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePXy0swlfd4NGqNFROuk977XWgCDRDMCuU7GlS1zpNvACOKbr5p8TKGp_xilAetn3pKXI5i7iTEjXJhEBYV7imm6c-I05wlZOT_5WyVTUFEqXqx32ZmJrk-G4197_y0CmWNvfuFoUUE7n/s1600/Screen+Shot+2014-12-09+at+11.14.18+PM.png" height="636" width="640" /></a></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Hello old friends,</b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">I'm in desperate need for some time off lately, I'm sure that this time of year you're all feeling the need for rest, relaxation and all day pajamas, I hear ya! I've been dreaming about my upcoming vacation to Mexico, pretty much counting down the moments until I feel the sand and sun. I've been recovering over the last few weeks from whiplash,</b:if><b:if cond="data:blog.pageType != "item""> after recently being in a car accident. Yes I'm going to completely skip over what happened because luckily nobody was hurt and thankfully it wasn't my fault, but I'm ready for some days off, like 14 of them in a row - at least. </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><br /></b:if></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">In the meantime I crave flavors of spicy, smoky and sweet, you know anytime any day I'm ready to enjoy a big bowl of soup so I was super inspired when I whipped this deliciousness up. </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">I had some black beans I had cooked the day before, yes most of us health nuts actually cook our own beans, it's so much better then opening a can and way healthier. I wanted to do something satisfying, spicy and vegetarian. Soup is the ultimate way to pack vital nutrients into your body and it just happens to also be my favorite thing to cook as you've noticed if you've been following me the last five years. </b:if></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This soup takes roughly 30 minutes and will knock your sox off! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6UWmh-JqquammMBZx1kKJsS8R_JsUMGDrNHqeRlpWJwdrP6ik50nIAhCcTjc9ip54sSl73iGGqnhfbRgAb0eeT4vLtobg3jv_bkmA5i4WrmGsVbSwVsapXoV9z_biSA3_7Tr_uwYHJON6/s1600/photo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6UWmh-JqquammMBZx1kKJsS8R_JsUMGDrNHqeRlpWJwdrP6ik50nIAhCcTjc9ip54sSl73iGGqnhfbRgAb0eeT4vLtobg3jv_bkmA5i4WrmGsVbSwVsapXoV9z_biSA3_7Tr_uwYHJON6/s1600/photo.jpg" height="400" width="306" /></a><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">INGREDIENTS:</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">2 small carrots - fine chop</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">2 small celery - fine chop</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">1 large Spanish onion - fine chop</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">1/2 small butternut squash - fine chop </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">4 garlic cloves - minced</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">black beans - about 1.5 cups or a can</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">tomato passatta - 1/3 cup </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">1 dried guajillo chilies - fine chop</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">2 dried chili de arbol - fine chop</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">1L vegetable stock</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">fresh cilantro stems - 2 tbsp fine chop</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">dried Mexican oregano - big pinch crumbled </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><a href="https://images.search.yahoo.com/images/view;_ylt=AwrB8p1xz4dUvwEAOY2JzbkF;_ylu=X3oDMTIycGJiNzkxBHNlYwNzcgRzbGsDaW1nBG9pZAM2OTliM2Y2NzQ2ZTY4Mzc0YWE5ZTgxZTRlZTkzMjAzMARncG9zAzMEaXQDYmluZw--?.origin=&back=https%3A%2F%2Fimages.search.yahoo.com%2Fyhs%2Fsearch%3Fp%3Dmiguelito%2Bchamoy%2Bchile%2Ben%2Bpolvo%2Bcon%2Blimon%2By%2Bsal%26n%3D60%26ei%3DUTF-8%26fr%3Dyhs-mozilla-001%26fr2%3Dsb-top-images.search.yahoo.com%26hsimp%3Dyhs-001%26hspart%3Dmozilla%26tab%3Dorganic%26ri%3D3&w=400&h=400&imgurl=www.superama.com.mx%2Fsuperama%2Fimages%2Fproducts%2Fimg_large%2F0750195296641L.jpg&rurl=http%3A%2F%2Fwww.superama.com.mx%2Fsuperama%2FDetalle-de-articulo.aspx%3Fupc%3D0750195296641&size=12.5KB&name=%3Cb%3EChile%3C%2Fb%3E+%3Cb%3Een%3C%2Fb%3E+%3Cb%3Epolvo%3C%2Fb%3E+%3Cb%3EMiguelito%3C%2Fb%3E+%3Cb%3Econ%3C%2Fb%3E+%3Cb%3Elim%C3%B3n%3C%2Fb%3E+%3Cb%3Ey%3C%2Fb%3E+%3Cb%3Esal%3C%2Fb%3E+250+g&p=miguelito+chamoy+chile+en+polvo+con+limon+y+sal&oid=699b3f6746e68374aa9e81e4ee932030&fr2=sb-top-images.search.yahoo.com&fr=yhs-mozilla-001&tt=%3Cb%3EChile%3C%2Fb%3E+%3Cb%3Een%3C%2Fb%3E+%3Cb%3Epolvo%3C%2Fb%3E+%3Cb%3EMiguelito%3C%2Fb%3E+%3Cb%3Econ%3C%2Fb%3E+%3Cb%3Elim%C3%B3n%3C%2Fb%3E+%3Cb%3Ey%3C%2Fb%3E+%3Cb%3Esal%3C%2Fb%3E+250+g&b=0&ni=120&no=3&ts=&tab=organic&sigr=12ev447a0&sigb=16ejppbp5&sigi=129ifps2u&sigt=13720ghkh&sign=13720ghkh&.crumb=7Wc.HS153E4&fr=yhs-mozilla-001&fr2=sb-top-images.search.yahoo.com&hsimp=yhs-001&hspart=mozilla" target="_blank">Miguelito </a>- about 1 tbsp</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">cumin - about 1tsp</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">smoky paprika - about 1tsp</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">cinnamon - small pinch </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">tamarind paste - optional 1-2 tbsp </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">lime juice - 1-2 limes</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Coconut oil - 1-2 tbsp</b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">COOK: </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Sautee the onion in coconut oil, add garlic and continue until translucent then add in the carrot, celery and squash. Cook until everything is soft about 5 -10 mins. Add pasatta, chillies, dry spiced and herbs and continue to cook for another minute then add stock, beans and cilantro. Simmer until veggies have softened then add in the tamarind paste. </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">SERVE:</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">A splash of lime juice and fresh chopped cilantro leaves. </b:if></span><br />
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com2tag:blogger.com,1999:blog-1586243649281594306.post-79743639302736761952014-11-11T14:20:00.000-05:002014-11-11T14:20:10.368-05:00Butternut squash flat bread, #HappyFallYall<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGaAD1iqu6PgApsPTFkDV71HVHzeYe0NOdsda2xYzez_U_l_b3OKiCPEKYNjsU1-zYjHhdFdjk6V8PhU1VuwTw-mrPYA-wS9K6k_W9lNBGpiQvC0RVN0DPCYTP_bW66y8duwoFkNrISQV/s1600/Squash+flatbread+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRGaAD1iqu6PgApsPTFkDV71HVHzeYe0NOdsda2xYzez_U_l_b3OKiCPEKYNjsU1-zYjHhdFdjk6V8PhU1VuwTw-mrPYA-wS9K6k_W9lNBGpiQvC0RVN0DPCYTP_bW66y8duwoFkNrISQV/s640/Squash+flatbread+2.jpg" width="640" /></a></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Howdy partners. I wanted to share an easy cheats recipe for a delicious fall/winter flat-bread with butternut squash. Find a good quality plain flat bread or pizza crust to begin. I just love <a href="http://stonefire.com/" target="_blank">Stone Fire flatbread</a> and in Toronto you can get them in packs of three from Costco. I use the Artisan style pizza crust and it bakes up deliciously. The beauty of this recipe is that you can make up the flat-breads in advance and bake before serving, which makes it perfect for a party.Try it for American thanksgiving or your upcoming Holiday party. The flavor combination is seriously yummy, sweet, savory and a little spicy. Every time I serve it people just swoon.</b:if></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnWm0lxp54KoxkacG4uuLmZeUwygZhwVGK0e_jNx5zirNKABuBbePUvexx7vSSy9fG7MoYP2pjmGBjyMX2J_Vh448QtBOQjP4_UxHwohxENh_eYTN8e7jtkEXxWMjs3gcc59rKsJ0gDIq/s1600/Squash+flatbread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnWm0lxp54KoxkacG4uuLmZeUwygZhwVGK0e_jNx5zirNKABuBbePUvexx7vSSy9fG7MoYP2pjmGBjyMX2J_Vh448QtBOQjP4_UxHwohxENh_eYTN8e7jtkEXxWMjs3gcc59rKsJ0gDIq/s400/Squash+flatbread.jpg" width="400" /></a><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""></b:if></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">INGREDIENTS: </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Flat-bread </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Butternut squash</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Maple syrup </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Chinese 5 spice</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Red pepper flakes</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Olive oil </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Fresh thyme</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Lemon zest</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Ricotta </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Parmesan</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Sea salt</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Black pepper </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">PREP: </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Remove skin and seeds from the butternut squash and dice into small pieces (parmentier). Zest a lemon and fold into the ricotta cheese with a pinch of salt (if the cheese isn't salted). </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">COOK: </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Toss butternut squash in a few generous pinches of Chinese 5 spice a healthy drizzle of olive oil, maple syrup, pinch of sea salt and black pepper. Roast at 350 until tender and slightly browned around the edges (30-40 mins). </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">ASSEMBLE: </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Drizzle olive oil all over pizza crust (you can use a flavored chili, garlic or rosemary oil as well). Evenly distribute a generous layer of roasted squash and ricotta. Sprinkle with Parmesan and red pepper flakes. You can make this up to two days in advance and keep covered in the fridge before baking, or you can also freeze for later.</b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">BAKE: </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">At 350-375 for about 10-15 minutes or until crust is slightly golden. If baking from frozen will take 20-25 mins. </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Give it a try and tell me just how much you love it! Happy Fall y'all. </b:if></span><br />
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com0tag:blogger.com,1999:blog-1586243649281594306.post-57225090327225203552014-11-08T08:40:00.003-05:002014-11-08T08:40:51.485-05:00Sharing: Cast Iron Cooking Myths <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Hello Snoblets, </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">I just wanted to share this great post on the myths of cast iron cookware. It's a useful read and I would agree with all of these except for #5. I actually don't like to use mettle utensils on any of my cook wear, I reserve it strictly for bbqing. <a href="http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html" target="_blank">http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html</a></b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">What do you use your cast iron cookware for?</b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">I love mine for... Searing meat & finishing in the oven, skillet corn bread, frittata or tortilla espanola and...</b:if></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Blackened sword fish steaks</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Charred Peaches, onions and jalapeno (dry roasting) for salsa</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjCC4W8QPbjuOQmzJKAx_mEyp2A1fYg5iY0UpYAHf0uW-BFiJokejBb1XYKNMYUhV9eeaT9loS87qsUtu1EZzd4hj4QiggwNzETfndA0Pwbbxmf3ID-WDbuUGAzwYgs7ZOoJXtYrdsn1H/s1600/Cast+iron+shakshuka.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjCC4W8QPbjuOQmzJKAx_mEyp2A1fYg5iY0UpYAHf0uW-BFiJokejBb1XYKNMYUhV9eeaT9loS87qsUtu1EZzd4hj4QiggwNzETfndA0Pwbbxmf3ID-WDbuUGAzwYgs7ZOoJXtYrdsn1H/s1600/Cast+iron+shakshuka.jpg" height="240" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Shakshuka (baked eggs in tomato sauce) with fresh arugula</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QHWn76CgQZ8PPmQl9cyUSK6-xXdcetcemBKS4LArctewU54WTcJPnyXxtZ6iJkhaq5J0Awm0xk8CT2coKTvgQoZcPrbclooMAHdop5rF3XBVMW3pgrdChV9pTSDmsyeUnZgVrBb75neL/s1600/Cast+iron+dry+roast.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QHWn76CgQZ8PPmQl9cyUSK6-xXdcetcemBKS4LArctewU54WTcJPnyXxtZ6iJkhaq5J0Awm0xk8CT2coKTvgQoZcPrbclooMAHdop5rF3XBVMW3pgrdChV9pTSDmsyeUnZgVrBb75neL/s1600/Cast+iron+dry+roast.jpg" height="212" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Dry roasting chilies, onions spices.</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtd0uRpZ-kpTOy8iUNEAbREK06pgrxM9hqAoF-orTBvEtS0Ju2k6vHS7A66VQAT4in_S7EAQ2h61Mv4Xu6JymqmPsD1lWzG8kGXe2qATgfFFn8qjudlME7lWo5bWlKl63ZV5AXYG6t85ol/s1600/Cast+iron+roasted+chicken.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtd0uRpZ-kpTOy8iUNEAbREK06pgrxM9hqAoF-orTBvEtS0Ju2k6vHS7A66VQAT4in_S7EAQ2h61Mv4Xu6JymqmPsD1lWzG8kGXe2qATgfFFn8qjudlME7lWo5bWlKl63ZV5AXYG6t85ol/s1600/Cast+iron+roasted+chicken.jpg" height="211" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Roasted whole chicken & root veg</span></td></tr>
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com1tag:blogger.com,1999:blog-1586243649281594306.post-55790126193937476412014-10-07T23:31:00.003-04:002014-10-07T23:32:37.773-04:00Monday Moong Dal<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIOo3UpZXHu8X0tTEw-jaqzi8zvkvJ25xt6EA9bl1X_Eebj4rZ9XvXYANHOPyD0kl4U54ArJMLeJlYmG7DtEX7qaUv06ggfm7-nFLv2JRaMMR_S0MNnKvA1Pv6bKgtZ34MwPYHU-8u2QS/s1600/Moong+Dahl2+.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIOo3UpZXHu8X0tTEw-jaqzi8zvkvJ25xt6EA9bl1X_Eebj4rZ9XvXYANHOPyD0kl4U54ArJMLeJlYmG7DtEX7qaUv06ggfm7-nFLv2JRaMMR_S0MNnKvA1Pv6bKgtZ34MwPYHU-8u2QS/s1600/Moong+Dahl2+.jpg" height="316" width="320" /></a></span></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"> I've literally tried to write this post three times. Sometimes technology isn't our friend and I have to say apple (iphones/computers) really aren't as streamline as you need them to be. For example why isn't there a "command z" short cut on your phone. It would really come in handy and yes I am blaming my phone, partially for not posting this sooner. Anyways as I'm averaging one blog post every three or four months, it seems like I'm due for a recipe. I will not apologize for being such an occasional blogger anymore. I hope you enjoy what I offer up, healthy easy to follow recipes, once in a rare blue moon. This one is the bomb dot com if I do say so myself. It's easy to digest, vegan and excellent for it's anti inflammatory qualities. I created this recipe on some wildly inspired whim a few months back, when I was trying to eat less meat (right now I haven't had meat in almost 2 months - WOAH!). No I'm not going vegan, but I am still on my journey to understanding how to heal my psoriasis. I'll try anything natural. Food is our most powerful medicine or our most perilous poison. What's good for one body can be lethal to another. Right now I'm off meat, diary, gluten, soy, eggs and.... ahh fuck it. I'm happy and I'm feeling good so hopefully my skin will acknowledge that. It's challenging when people invite me over for dinner or out to a restaurant but I'm just trying to go with the flow. Pushing myself as a chef by limiting my pantry is never a bad thing, I'm always up for a challenge. </span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Back to the important stuff, the recipe. This warm vegetarian stew uses Indian spices and is some serious comfort food, perfect for the cooler weather coming in. The dish also freezes well, so make extra. You will not be disappointed! </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBRzGF_QnjeFRoW2InIc9HLdi_jP_v32eRiDeDRJvhij-kAZWzTzD3Isn2QS_qugZzqkv9n4AFWTdtJRCghEmAfeV7Cltf761s4VIfrPLb6L2sD9SHUOfCOrVUAeWZJdAAUGITXrUR4ZF/s1600/Moong+Dahl.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBRzGF_QnjeFRoW2InIc9HLdi_jP_v32eRiDeDRJvhij-kAZWzTzD3Isn2QS_qugZzqkv9n4AFWTdtJRCghEmAfeV7Cltf761s4VIfrPLb6L2sD9SHUOfCOrVUAeWZJdAAUGITXrUR4ZF/s1600/Moong+Dahl.jpg" height="400" width="300" /></a></td></tr>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">INGREDIENTS: </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 cups moong dal (yellow split mung beans)</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 sweet onions - fine chop</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">4 cloves of garlic - minced </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 tbs ginger - minced </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1- 2 red bird chilies - fine chop</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 tbs of tomato paste OR 1/2 c. chopped tomatoes</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 tbs cilantro stems - fine chop + leaves to finish </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 can of coconut milk</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1L of water or vegetable stock</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Tbs coconut oil </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 tsp cumin</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1tsp turmeric</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1 tsp mustard seed</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1tsp coriander seed</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 tsp fenugreek</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Celtic sea salt to taste </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 lemon - juice (optional)</span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">METHOD: </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Rinse the dal three times, I like to soak them for a few hours but it's not necessary. Sauté the onion, garlic and ginger in coconut oil add the chilies and spices then the dal. Add the liquids, tomato, pinch of salt and cilantro stems, then simmer until the lentils are tender, you may need to add more liquids, monitor it. </span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">TIPS: </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">keep ginger in the freezer and grate it in using a microplane, you can also keep the bird chilies in the freezer, one of my favorite cooking hacks. </span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">SERVE: </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">You can add a spritz of fresh lemon once the dish is cooked, some chopped fresh cilantro leaves are nice too. I like to serve with blanched broccoli or wilted greens and a side of brown Jasmin rice. </span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Make this and let me know if you love it as much as I do. </span></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">Chow for now! </span></span></div>
Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com0tag:blogger.com,1999:blog-1586243649281594306.post-21162630516061954242014-06-06T18:04:00.001-04:002014-06-06T18:07:22.557-04:00Just can't get it together and a wicked Vegan Rawish Asparagus Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrUNrTiPdXfTHjLWO9PieJweMRwmG1RePxcYBFm01hxumwrnxhJ_Qn6CFAeYohPGkn62i2_utO_z488NgFjVnT9id1dU_nuW0PRla8WZYFaAtg603QWz_GwZJtPRXxMcgSfILxxXt4xfw/s640/blogger-image--830144358.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrUNrTiPdXfTHjLWO9PieJweMRwmG1RePxcYBFm01hxumwrnxhJ_Qn6CFAeYohPGkn62i2_utO_z488NgFjVnT9id1dU_nuW0PRla8WZYFaAtg603QWz_GwZJtPRXxMcgSfILxxXt4xfw/s320/blogger-image--830144358.jpg" width="240" /></a></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">So it seems it's almost summer and I think I'm going to rename this blog The Lazy Tomato Snob, or perhaps in the spirit of being a total douche bag TLTS, cause acronyms are oh SHRN (so hot right now). I might have just made that up, but probably it exists. Anyways this is an awesome springy, green, rawish soup recipe and If you like Thai flavors you'll swoon for it. </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">INGREDIENTS: </b:if></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Medium sweet onion - chopped</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">4 garlic cloves - minced</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">1-2 Thai bird chilies - chopped</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">1 tbs grated ginger</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">6 dried kaffir lime leaves</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">1 tbc minced lemongrass </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">1 large bunch of asparagus - tough bottoms trimmed off and rough chopped</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFHeyHFXk3LdCnveqHGtklmbBmV0aRkBSrgMEXTwp2Q7gA4IBs1yEfP2ysxoPjDMiqId7g6bD6DZwIjAhe-pChOLLTASqG6Z7Y3FlicCwpRMWstMY-3ayAgVaPijz_Gm-tjZtZnMgWB02/s640/blogger-image-159121285.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUFHeyHFXk3LdCnveqHGtklmbBmV0aRkBSrgMEXTwp2Q7gA4IBs1yEfP2ysxoPjDMiqId7g6bD6DZwIjAhe-pChOLLTASqG6Z7Y3FlicCwpRMWstMY-3ayAgVaPijz_Gm-tjZtZnMgWB02/s320/blogger-image-159121285.jpg" width="240" /></a><b:if cond="data:blog.pageType != "item"">1 cup frozen sweet peas </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">1/2 can coconut milk </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">1L vegetable stock</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">1 tbs coconut sugar (honey or maple syrup can be used instead) </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Celtic Sea salt - pinch</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">1-2 tbs coconut oil </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">1 lime - juiced </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">GARNISH: </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">toasted peanuts</b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">toasted, shredded coconut (sweetened) </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">fresh cilantro leaves - optional </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">extra section of lime </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">finely sliced red bird chili</b:if></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBH3-Gic3Mzucvonncwb6rYZQ-pYoEf-RmvsvlhHUeioMQ7CyYur5dFdf0u_hSxvaYn7DGJT2_h-w9XS9IP_dMKUTimqcRZY5bwRkWYgrEqlLFndiQB5chR5DLOVKn2-gFMTr2BO1NoNWn/s640/blogger-image--1964034778.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBH3-Gic3Mzucvonncwb6rYZQ-pYoEf-RmvsvlhHUeioMQ7CyYur5dFdf0u_hSxvaYn7DGJT2_h-w9XS9IP_dMKUTimqcRZY5bwRkWYgrEqlLFndiQB5chR5DLOVKn2-gFMTr2BO1NoNWn/s640/blogger-image--1964034778.jpg" width="640" /></a></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">COOK: </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""></b:if></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span class="st">On medium heat sautée onions, garlic, ginger in coconut oil until translucent. Add a pinch or two of salt, </span><span class="st">chillies, kaffir lime, lemongrass and continue to cook for another minute or two. Then add asparagus and cover to allow them to slightly steam only until they go bright green (1-2 minutes). Add in coconut milk, and stock, stir to combine, and remove from heat immediately. Add the peas and blend everything until smooth. </span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">TIPS: </b:if></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Freeze your ginger and grate it into the pot using a <a href="https://www.google.ca/search?q=kitchen+tools+rasp&client=firefox-a&hs=bF3&rls=org.mozilla:en-US:official&channel=sb&source=lnms&tbm=isch&sa=X&ei=2i-SU8WlJ8amyASih4EY&ved=0CAgQ_AUoAQ&biw=1262&bih=794" target="_blank">wrasp </a>or microplane. <a href="http://www.gourmetgarden.com/ca/" target="_blank">Gourmet Garden</a> makes a great organic line of minced herbs and spices, I always keep the lemongrass to throw into soups, dressings and even juices. You can find their products in most Canadian grocery stores. </b:if></span></div>
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com0tag:blogger.com,1999:blog-1586243649281594306.post-45484313089638308032014-03-19T22:19:00.000-04:002014-04-10T12:24:43.147-04:00Frozen Breakfast Bowl for happy bowels<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Sorry I couldn't resist. Happy bowels make your day an life better, you know it, even if you won't admit it. This delicious breakfast bowl is filled with antioxidants and best of all it's super easy to make. All you need is frozen fruit, nuts, seeds, dried berries, green powder, and some coconut milk. </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">On a trip to Miami in December my friend took me to this awesome juice bar concept called Jugofresh. Although I couldn't really appreciate it at the time - I was desperately hung over and in serious need of a greasy spoon type meal. Not a post workout green healthy type of morning. Any way this place was amazing. A wicked selection of cold pressed juices and elixirs in these super cute mini glass bottles. They also had some interesting sounding dishes that until you have them in front of you are a totally unimaginable. Like a kale and coconut ceviche, raw oatmeals, and the frozen fruit bowl I made today. </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients: All quantities are approximate </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Frozen fruit - 1/3 c. mango, 1/3 c. blueberries, 3 chunks pineapple </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Powder - 1 tsp spirulina & chlorella </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Liquids - 1/3 cup coconut milk, splash cold water & 3 oz seabuckthorn liquid supplement </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Crunchy toppings - goji berries, raw macadamia nuts, pumpkin & sunflower seeds, bee pollen, black chia, and Danielle's coconut chips. </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Blend the fruit and liquid, until it forms a sorbet consistency- I use a Nutribullet. Then top with a sprinkling of crunchies. That easy. You can even make your fruit puree in advance an leave it in the freezer. </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Happy pooping peeps. </span></div>
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com0tag:blogger.com,1999:blog-1586243649281594306.post-74634858529377836602014-02-18T14:55:00.000-05:002014-02-18T15:15:04.994-05:00The Tomato Snob is back, don't hate me. <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Looks like I'm the worst! I'm sorry, I suck, I know. I've been so busy the last few months with work, life and my own health journey, that I've totally neglected my blog. Using my blogger app from my phone has been a total bust, but I do vow to give it an honest try in efforts to win you all back. </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><br /></b:if></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">So a lot has happened since that boring fall pear post from a few months back. I've started teaching yoga, pilates and ballet bootcamp on a permanent basis at a studio called Wicked Barre in Toronto. I finished teaching all of my community classes at Yogaspace and I'm hoping that in the spring I'll score something more permanent there as well. </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">I missed the 4th anniversary of the TomatoSnob blog. Wow can't believe it's been four years. Thank you to all of the people, fans, readers and even the haters who have supported and inspired me to express myself in this format. Looking forward to another four years and I hope I'm able to continue and maybe even pick up the pace since as you've noticed I've been seriously slacking. </b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><br /></b:if></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">I've been traveling like crazy the last few months going to NYC, Miami, Panama City, New Orleans, Bracebridge and San Jose del Cabo. Since i've come back smack dab in the middle of tax season my first priority is getting that out of the way, but here are some photos of my travels. </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Lots of love and appreciation!!! xoxo J</b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">PS. don't forget to follow me on instagram <complete id="goog_1109314818">@devijaime </complete> </b:if></span><br />
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-->Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com0tag:blogger.com,1999:blog-1586243649281594306.post-20574731486033507672013-10-08T10:26:00.001-04:002013-10-08T10:26:20.535-04:00Happy fall yall!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Just wanted I share a picture I love and took recently. Let it inspire you to cook with pears this week and remind you of my delicious <a href="http://tomatosnob.blogspot.ca/2012/02/parsnip-pear-puree-with-coconut-granola.html" target="_blank">parsnip & pear purée</a>. For all you Canadians out there it's the perfect soup to kick off your thanksgiving festivities, oh ya and its vegan in case you're into that sort of thing. Chow for now loves. </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu3ONz_VC3wJjOv6LlVTZgSW98sJwKPfedIUz5BNbFL_Se_H2X2oAkPGJP-Mn2UPTwRmiOho5k_cppxbffhrCJ2DKKqRbd3xqoE-AcSslB96kdQJI69aqQD2JA9u00-q7fu7QPB8_Y1M8p/s640/blogger-image--1776461119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu3ONz_VC3wJjOv6LlVTZgSW98sJwKPfedIUz5BNbFL_Se_H2X2oAkPGJP-Mn2UPTwRmiOho5k_cppxbffhrCJ2DKKqRbd3xqoE-AcSslB96kdQJI69aqQD2JA9u00-q7fu7QPB8_Y1M8p/s640/blogger-image--1776461119.jpg" width="640" /></a></span></div>
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com0tag:blogger.com,1999:blog-1586243649281594306.post-24337350907450231462013-09-10T10:14:00.000-04:002013-09-11T10:35:09.614-04:00Quicky - juicing; liquid sunshine<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhtu0PZxXgyFMNejiE_OHCaew6yRDiwfQU72_tfIFr0lja0EMh7vuhlmo3xlo0U3EEuphljOmZRb9Xz5xJ9MChnBV3YHek3hozDZSaKP33M7HLNMGkvd_cF3V1eSZGDss9X5MJ_EZca-rk/s640/blogger-image--1346516781.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhtu0PZxXgyFMNejiE_OHCaew6yRDiwfQU72_tfIFr0lja0EMh7vuhlmo3xlo0U3EEuphljOmZRb9Xz5xJ9MChnBV3YHek3hozDZSaKP33M7HLNMGkvd_cF3V1eSZGDss9X5MJ_EZca-rk/s640/blogger-image--1346516781.jpg" width="640" /></a> </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">So I'm really going to try and use my blogging app more often to communicate in a more timely manor. Hope you all had a lovely loooong weekend. There has been a chill in the air the last few days and it's really making me have the 'summertime sadness' if you know what I mean. I've been totally obsessed with that song the last few weeks and it's really started to take on meaning with the overcast weather we've been having in Toronto. </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">This quicky is a delicious fresh pressed juice combination. I'm guessing you can also make this in your vitamix if you're that fancy gurl (inside joke). I can only vouch for my juicer. </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">What you'll need:</span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Golden beets x2</span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Celery stalks x5</span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cucumber 1 large </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Kale stems - as many as you've got </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Royal gala apples x2 </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 inch knob of ginger </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">* serve on ice (makes enough for two so please share ;) </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> <iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/gMvRTz6uJak?feature=player_embedded' frameborder='0'></iframe></span></div>
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com0tag:blogger.com,1999:blog-1586243649281594306.post-79460262223783043442013-09-04T09:49:00.000-04:002013-09-04T09:49:42.413-04:00Shana Tova to all my Heebs around the world<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><iframe allowfullscreen="" frameborder="0" height="344" src="//www.youtube.com/embed/vCYRM7KYJY4" width="459"></iframe><br /></span>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">It's <span class="userContent" data-ft="{"tn":"K"}">5774 and I'm wishing only the best, sweetest and most delicious new year to all the Jews that stop by this blog. I saw this video a few days ago and have been patiently waiting to post it. I hope you enjoy it much as I do. Share it with the whole mishpucha if you do. </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span class="userContent" data-ft="{"tn":"K"}">Much Love xoxo j. </span></span><br />
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com0tag:blogger.com,1999:blog-1586243649281594306.post-22102000100073532772013-08-20T10:08:00.003-04:002013-08-20T10:56:08.406-04:00Love, food and yoga!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QvITEflpxfNFnnXO5aJFIHOxW2Q8a1MGqVzsiSOPhqVdnTuXSaxByZFYT9L1JR9oicFfYXiQUk7iDJ0NrfWGb3L_IWQTli2ruiLriMx7vfjDMx-DwX6a3buFFSh_2y3B3PBI8NibKCq3/s1600/Ganesh.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="633" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0QvITEflpxfNFnnXO5aJFIHOxW2Q8a1MGqVzsiSOPhqVdnTuXSaxByZFYT9L1JR9oicFfYXiQUk7iDJ0NrfWGb3L_IWQTli2ruiLriMx7vfjDMx-DwX6a3buFFSh_2y3B3PBI8NibKCq3/s640/Ganesh.png" width="640" /></a></span></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item""><br />Happy summer readers, friends, family, snobs and snobettes. I know I have totally abandoned you this summer but with good reason. I took some time off over the last few weeks to pursue my passion for yoga. After the last 10+ years of practicing I decided to take my interests to the next level. Yes I'm very proud and excited to report that I am officially a certified yoga teacher. Over the next few weeks I will be offering free classes downtown Toronto at the <a href="http://www.yogaspace.net/teacher-training/teacher-training-form" target="_blank">YogaSpace</a> on Ossington, so please contact me if you are interested. I will never give up my love and passion for cooking but rather focus the cooking and teaching I do in a more holistic way. I will be working on developing cooking and yoga workshop to focus on digestive issues and specialty diets. Please stay tuned and let me know if there is a specific type of workshop cooking or yoga that would intrigue you. Lots of love and gratitude to those of you who have supported me in my blog and all my life ventures. Namaste! </b:if></span></span></div>
Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com0tag:blogger.com,1999:blog-1586243649281594306.post-78415513349350336252013-07-04T22:03:00.000-04:002013-07-04T22:08:52.133-04:00Fattouch salad <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasnxgVzLuiCdYnd9lLr4giCZAJCt0s4VMuxpP_k7t-oVoKS4wMNWiljKOJWokl1NO9-oDuAEIpyPmSlvmPHnEo-7Mq2Aeb8P2w7yz1qdCe3x2Y2jXh9wNzT6PpW6kl746EzhcWVRkRpv8/s555/Screen+Shot+2013-07-04+at+9.18.17+PM.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasnxgVzLuiCdYnd9lLr4giCZAJCt0s4VMuxpP_k7t-oVoKS4wMNWiljKOJWokl1NO9-oDuAEIpyPmSlvmPHnEo-7Mq2Aeb8P2w7yz1qdCe3x2Y2jXh9wNzT6PpW6kl746EzhcWVRkRpv8/s320/Screen+Shot+2013-07-04+at+9.18.17+PM.png" width="320" /></a><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">Hey guys, Yes I'm blogging about another delicious salad this evening. I posted this pic a few days ago on my <a href="http://instagram.com/jaimeverkperez" target="_blank">Instagram</a> of a </b:if><b:if cond="data:blog.pageType != "item"">Middle Eastern inspired dinner and an old friend asked for the recipe. While I can't give out an exact recipe but i'll let you know what I did to make this yummy meal so you can create your own version of this </b:if><b:if cond="data:blog.pageType != "item"">super satisfying <a href="http://en.wikipedia.org/wiki/Fattoush" target="_blank">Fattouch</a> salad. </b:if></span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">INGREDIENTS: </b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">mixed baby greens (kale, chard, spinach, pea sprouts etc...)</b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">green beans (cooked - I used that were simply sauteed with some shallots & garlic) </b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">cherry tomatoes</b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">mushrooms (raw and thinly sliced) </b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">feta cheese</b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">calipo tuna (packed in olive oil) </b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">sweet onion (thinly sliced) </b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">pita chips (with za'atar and thyme) </b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">fresh mint leaves (rough chopped) </b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">minced raw garlic (one clove)</b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">lemon juice (1/2 lemon)</b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">dried oregano (pinch) </b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">pinch of Himalayan sea salt & black pepper </b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">splash of red wine vinegar </b:if></span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">FOR THE PITA CHIPS: Pre heat oven to 350. </b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">Cut whole wheat pita into triangular strips, drizzle with grape seed oil (or whatever oil you like), add a pinch of sumac, za'atar, dried thyme, salt & pepper. Massage the spice and oil mixture in so that the majority of the pitas are well seasoned. Bake for 5 -10 mins until all the pita chips are well toasted. You will have to check on them and agitate the pan every few minutes so that they toast evenly. </b:if></span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">I promise I'm going to try and post more fresh and easy recipes like this over the summer. I know I've been dragging ass in the posting department. Chow for now yall. </b:if></span></span></div>
Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com0tag:blogger.com,1999:blog-1586243649281594306.post-46809575146151480312013-05-28T18:13:00.000-04:002014-11-24T14:18:17.165-05:00Eric's broccoli salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">I know it's been a while since I last wrote a post. I'm sorry lovies but, I've been really focusing my energy on family, cooking and getting fit. This healthy recipe is simple, delicious and will leaving you feeling full and energized. It makes an excellent lunch or light dinner with minimal effort. I can not take any of the credit for this tasty dish as it's my amazing partners creation. This is his all time favorite salad and he admits to having pretty much lived off of it before we met. Of course his version was using a pre made salad dressing from a bottle, which will just not do for this tomato snobs pallet. My version uses a simple balsamic & olive oil vinaigrette with a hint of raw minced garlic, which you can just toss in with the rest of the ingredients. </b:if></span></span><br>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">For the best tasting salad lightly blanch your broccoli (about one minute in boiling water then straight into a cold ice bath). Thinly slice your onions and put them in a bowl of cold water or vinegar until you are ready to toss everything together. This takes that pungent raw bite out of the onion that some people can find offensive, just be sure to rinse them before adding to the salad. I would recommend 1 large can of tuna or 2 small cans of Calipo (my favorite) per head of broccoli, 4 or 5 medium size mushrooms, 1/2 a small red onion and a few tbs of low fat feta cheese, 1 small clove of garlic, balsamic vinegar, good olive oil, salt and pepper to your taste. Please use the photo about as your guide for chopping and slicing. </span></span><br>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">Eric's broccoli salad has under 200 calories per serving, 10g of healthy fat, 14g lean protein and a ton of vitamin C and fiber. Serve this salad with fresh baguette and room temperature butter if you've got company, or some gluten free bread if you're being healthy like us ;)</b:if></span></span><br>
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com1tag:blogger.com,1999:blog-1586243649281594306.post-39612738395758490342013-04-18T15:14:00.001-04:002013-04-18T15:14:21.909-04:00Black Bean Brownies - gluten free <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><br /></b:if>Hello my lovies, </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">For weeks my sister has been raving about the <a href="http://www.damyhealth.com/" target="_blank">DAMY HEALTH</a> website and these black bean brownies that she just can't get enough of. They are gluten free, full of potassium, iron, calcium and seriously satisfy your sweet tooth. These healthy treats are 5 grams of fat, & 120 calories & almost 4 grams of protein. I just love them as a pre or post work out snack. </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">PREP & BAKE: Pop all your ingredients accept the peanut butter into a blender or cuisinart and blend them up. Pour mixture into a square brownie pan lined with parchment paper then drop a few spoonfuls of room temperature peanut butter on top of the mixture and swirl with a toothpick. Bake for 20 - 25 minutes at 350. Let the brownies cool in the pan for a few minutes before removing. Then cut into 16 pieces. Enjoy! </span></div>
Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com5tag:blogger.com,1999:blog-1586243649281594306.post-78962501257450649562013-03-30T20:36:00.000-04:002013-03-30T20:36:38.548-04:00Three Day Juice Cleanse - Spring cleansing<div dir="ltr" style="text-align: left;" trbidi="on">
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Howdy yall... this post has been haunting me. I've been trying to finish it for the last week and a half but between the Jewish holidays and finishing up my taxes and dealing with the barrage of hideous noises coming from the construction on my balcony, this post has been continuously tossed onto the back burner. Well today it all ends. I really want to tell you all about my experience on a three day juice cleanse, so here goes...<br />
__________________ <br />
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I've spent the better part of last week starving... I kid I was actually on a juice cleanse and I'm happy <br />
to report while it was challenging, it was very doable.<br />
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There are many variations of a juice "fast" or cleanse. I would say that they key to motivating yourself and staying on track is to find the cleanse that works for you. I based mine on one from <a href="http://www.doctoroz.com/videos/dr-ozs-3-day-detox-cleanse-one-sheet" target="_blank">Dr. Oz</a> with some desperately needed modifications I found after the first day of trying to choke down my "lunch" for almost two hours. I was warned by my best friend before hand that he and his gf had tried the same cleanse and that there were some pretty disgusting "meals" ahead of me.<br />
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I was actually advised by someone who shall remain nameless to stay home and take it easy while doing the cleanse, as they experienced extreme explosive diarrhea when doing a similar cleanse and suffered from terrible head aches. I will not confirm or deny said side effects as it really depends on your own body. I will admit to some strangely coloured stool, and a mild pre bed time head ache but it really wasn't as bad as I expected, mind you I'm not addicted to coffee or sugar, which can make your cleanse much more physically challenging.<br />
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Some of you are probably asking why a juice cleanse? Well, it's a great way to give your digestive system a break, to help eliminate toxins from your body and restore your immune system. As some of you loyal readers know I've done a bunch of food based cleanses in the past however this is the first time I've done a juice cleanse. Any cleanse takes some effort and a lot of prepping in advance. This cleanse was fairly easy as long as you are diligent about drinking your next "meal"
within three hours of the last one. <br />
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In the week following the cleanse I ate a vegan, gluten free diet. Its important to start slow so you don't shock the system with eating too much food or foods that are too difficult to digest. As much as I love eating meat I really enjoyed eating a vegan diet. I never felt sick after a meal and had absolutely no stomach aches - which is something I felt a lot before doing the cleanse. Since then I have started to incorporate meat a few times a week and dairy in the form of Greek yogurt and goats milk cheeses, but in very small amounts. The only time I've had a stomach ache was Monday night, which was the first night of Passover - I ate a few bites of a matzo ball soup which I'm positive had some sort of bullion powder or cube, since I felt bloated and awful very shortly after eating it. That stuff just kills my stomach and contains MGS which is terrible for you. One of the benefits to doing the cleanse is being able to to reintroduce food slowly so you can have a better understanding of what foods effect you negatively. <br />
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Some of the modifications I made were combining juicing with blending,
adding/replacing some creamy/fatty fruits, and instead of the additional snack
smoothy I made a fresh vegetable/ fruit juice using fruits and vegetables not
listed on the sheet below. I did not work out during the cleanse but in retrospect I could have easily included a work out in the afternoon. You will need a good blender or magic bullet to complete this cleanse, a juicer is a bonus.<br />
TIP: juice your celery, kale stems and cucumber.<br />
TIP: add 1/2 an avocado or banana to your lunch smoothy and heat you coconut oil before blending.<br />
TIP: Replace one of your daily servings of flax seeds with chia seeds. <br />
TIP: snack juice using beets, carrots, apple, ginger etc...<br />
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Happy cleansing, Passover & Easter to you all. xo<br />
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com1tag:blogger.com,1999:blog-1586243649281594306.post-84064261540169867652013-03-07T22:39:00.000-05:002013-03-07T22:47:12.101-05:00Vietnamese salad rolls - Gỏi Cuốn<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Oh hello lovely readers. I know I've been absent for a few weeks, but work has been crazy and my free time has been pretty much tied up with trying to get at least 7 hours of sleep a night, going to the gym oh ya and eating a few meals here or there. Yes I'm very dramatic this morning - you love it. Anyway what I've lacked in blogging last month I've certainly made up for with cooking. My callus index finger from where I hold my chefs knife is proof, not to mention the burn marks on my hand from where I sizzled them on the BBQ by accident about a week ago. I'm so glad to finally be able to sit down and write after this crazy month. </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">Today I'm going to tell you about a simple Vietnamese dish that takes fresh shredded vegetables and transforms them into a refreshing tasty salad wrapped up in a rice paper roll. I have to admit I rarely order these in a restaurant because I usually find them extremely boring and bland. Many Vietnamese restos skimp out and fill the rolls with iceberg lettuce and rice paper noodles. Making these at home you can stuff them with whatever you want, shredded chicken, poached shrimp, apples, mango, carrots, peppers you name it. </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">INGREDIENTS: I'll leave this up to you and your taste buds. This list is to give you some ideas. The only thing to keep in mind is that everything should be finely julienned (shredded).</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinczBVejS0jM__oESPTstUEWWgQpcR8AwEJ0HjsPNWt3M8YNILBVQW6IqPAglP5bFfMYmCqrilmmxyI5aGcS4Ur1Ve1hFJdsVUDSpNLCzL06J3KE6EY5XIyUSXFa1Xwy0xMXLG43W7NBwe/s1600/Viet+rolls1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinczBVejS0jM__oESPTstUEWWgQpcR8AwEJ0HjsPNWt3M8YNILBVQW6IqPAglP5bFfMYmCqrilmmxyI5aGcS4Ur1Ve1hFJdsVUDSpNLCzL06J3KE6EY5XIyUSXFa1Xwy0xMXLG43W7NBwe/s640/Viet+rolls1.jpg" width="640" /></a></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">PREP: Very thinly slice your veg using a sharp chefs knife or a mandolin. Fill a large bowl with warm water for the rice paper rolls. You can make your dipping sauces well in advance I like a chili hoisin sauce or a peanut vinaigrette. I'll post recipes for those sauces at the end of this post. </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">ASSEMBLE:</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 - Place rice paper in the bowl of warm water until soft (about 30 seconds), pat it dry on a a clean kitchen towel, then flatten out on a cutting board. If you want to make mini rolls like the ones above slice the rice paper into four pieces (like a pizza). </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 - If you are using shrimp slice them in half lengthwise and place them pink side down in the center of the rice paper.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">3 - stack your veggies on top of each other in layers for aesthetic purposes or just toss in any of the ingredients you like except for your green herbs ie. mint, cilantro, basil etc...</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">4 - Fold the sides towards the center, then the bottom.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">5 - Place your herbs on top of that bottom folded flap</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">6 - Roll the top flap over the herbs</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjBmsLPOT0u7Gb2GavsfGsgI7GfFI2a7ocsX3U1erysAVXvptMkMEX-w3kmSkLAQ_FfBlPL2xX6VmgtlI97piRT6odgAcHiXG_Ck0yz2T8HggywoCRuQi90JclXfNjsoQCO4AGN_Z_bRS/s1600/Thai+Rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsjBmsLPOT0u7Gb2GavsfGsgI7GfFI2a7ocsX3U1erysAVXvptMkMEX-w3kmSkLAQ_FfBlPL2xX6VmgtlI97piRT6odgAcHiXG_Ck0yz2T8HggywoCRuQi90JclXfNjsoQCO4AGN_Z_bRS/s640/Thai+Rolls.jpg" width="640" /></a></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">CHILI HOISIN SAUCE: Whisk everything together</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Combine 1/2 cup of hoisin sauce with 1-2 Tbs of <a href="http://en.wikipedia.org/wiki/Sambal" target="_blank">sambal</a></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 tbs minced ginger, and a spritz or splash of orange, lemon or lime juice. </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">PEANUT VINAIGRETTE: Whisk everything together adding the water in last until you reach desired consistency </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span class="recipe_qty">2</span> <span class="recipe_unit">cups</span> <span class="recipe_ingred">smooth peanut butter</span></span> <br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span class="recipe_qty">2</span> <span class="recipe_ingred">limes, zest and juice</span></span> <br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 tangerines or mandarins, zest & juice </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span class="recipe_qty">2 tbs</span> <span class="recipe_ingred">honey</span></span> <br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span class="recipe_qty">1/4</span> <span class="recipe_unit">cup</span> light <span class="recipe_ingred">soy sauce</span> or tamari</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span class="recipe_qty">1</span> <span class="recipe_unit">tbs sambal</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span class="recipe_unit">1 tbs rice wine vinegar </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span class="recipe_unit">splash of fish sauce - optional </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span class="recipe_unit">drizzle of sesame oil </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span class="recipe_unit">1/4 - 1/2 cup of water </span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span class="recipe_unit">Garnish with chopped toasted peanuts, black sesame and fresh herbs. Enjoy! </span></span> <br />
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com0tag:blogger.com,1999:blog-1586243649281594306.post-83308885078513341962013-02-08T14:05:00.000-05:002013-03-04T12:29:59.187-05:00Saké-too-me! Cucumber ginger sakétini <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCzCpyMPQwUUBim9gHOuWDP2UrBGDS0JGuC1zn3GOSSFRdDJkCjGhXboV4oQKktgRHIzA1SeMqHRK3UAmmjWkxdAIVjPOEw62Bb72PjNqjl395rXxG7ExsRLs9z6PcV1ls6vBJbTpvEbpi/s1600/photo(85).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCzCpyMPQwUUBim9gHOuWDP2UrBGDS0JGuC1zn3GOSSFRdDJkCjGhXboV4oQKktgRHIzA1SeMqHRK3UAmmjWkxdAIVjPOEw62Bb72PjNqjl395rXxG7ExsRLs9z6PcV1ls6vBJbTpvEbpi/s640/photo(85).JPG" width="640" /></a></span></div>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><br />I'm wishing all those Canadians home from work and school today a very happy snow day. I'm enjoying this lovely weather from the comfort of my in home office. Yes my life is pretty good! This is a requested post coming from a client of <a href="http://www.thefoodingco.com/" target="_blank">The Fooding Company</a> who I recently chef'ed a dinner party for. I created a signature cocktail for the Asian themed menu. We served the very famous <a href="http://tomatosnob.blogspot.ca/2012/09/korean-charred-beef-sesame-slaw.html" target="_blank">Korean charred beef & slaw</a> dish you all know and love as well as some other delicious dishes that have yet to be blogged about. This cocktail is refreshing and super delicious. </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">For those of you scratching your heads thinking "what the heck is </b:if><b:if cond="data:blog.pageType != "item"">saké" it's actually a delicious fermented rice (alcoholic) beverage . Most non Asians think saké is rice wine, which isn't technically true. Wine and </b:if>saké have very different fermenting processes. Wine is created by fermenting sugar and saké is a brewing process much like beer, but still it is unique only to it's self.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqEHwzVERUswEspcegccLd1xK4KTfKeWYG4vhLM8TSZPMQXFfceX2kgYpm6TRyCab52-SzQHZciRY1FDALJYdxBArYfURAwDiOUBb8gDADuHDESDd177kR3GYHd1doPG8DirANBhyphenhyphenwMiYK/s1600/photo(92).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqEHwzVERUswEspcegccLd1xK4KTfKeWYG4vhLM8TSZPMQXFfceX2kgYpm6TRyCab52-SzQHZciRY1FDALJYdxBArYfURAwDiOUBb8gDADuHDESDd177kR3GYHd1doPG8DirANBhyphenhyphenwMiYK/s400/photo(92).JPG" width="230" /></a><b:if cond="data:blog.pageType != "item"">Cucumber ginger Saketini: The break down is pretty easy: 1spoonful of <span style="color: #38761d;">cucumber ginger puree<span style="color: black;">, 1 part plum wine, 2 parts sake, top off with ginger ale (Canada Dry brand is the best) add a spritz of fresh lime juice & garnish with a cucumber slice. - Follow the order to create the perfect layered cocktail.</span></span></b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><span style="color: #38761d;"><span style="color: black;">INGREDIENTS: </span></span></b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><span style="color: #38761d;"><span style="color: black;">Plum wine</span></span></b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><span style="color: #38761d;"><span style="color: black;">Coarse filter sweet sake (pink bottle)</span></span></b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><span style="color: #38761d;"><span style="color: black;">cucumber/ ginger puree</span></span></b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><span style="color: #38761d;"><span style="color: black;">ginger ale </span></span></b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><span style="color: #38761d;"><span style="color: black;">lime juice</span></span></b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><span style="color: #38761d;"><span style="color: black;">cucumber slices </span></span></b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><span style="color: #38761d;"><span style="color: black;">FOR THE PUREE: </span></span></b:if></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><span style="color: #38761d;"><span style="color: black;">Peel and blend 1 English cucumber along with 2 inch knob of fresh ginger, 1tsp of sugar - strain 1/2 of the mixture (I like to leave a little bit of texture, it goes nice with the creaminess of the coarse filter sake). </span></span></b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item""><span style="color: #38761d;"><span style="color: black;">Enjoy your weekend everyone and perhaps a tasty cocktail...</span></span></b:if> 乾杯<b:if cond="data:blog.pageType != "item""><span style="color: #38761d;"><span style="color: black;"><span class="st"> (kan-pai) which means dry the glass or cheers ;)</span> </span></span></b:if></span><br />
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com3tag:blogger.com,1999:blog-1586243649281594306.post-14328660207815807002013-01-30T08:38:00.002-05:002013-01-30T08:38:21.014-05:00Vote for me!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">Howdy 'yall. I just wanted to let you know about a food photo contest I recently entered and ask if you would please check it out and vote for me. I do warn you the photo is supper yummy looking so try not to drool while you vote. <a href="http://foodstoriesblog.com/food-photos-jaime-the-tomato-snob/">http://foodstoriesblog.com/food-photos-jaime-the-tomato-snob/ </a></b:if></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b:if cond="data:blog.pageType != "item"">Happy humpday ;)</b:if></span></span></div>
Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com2tag:blogger.com,1999:blog-1586243649281594306.post-85485252509612002652013-01-28T11:25:00.002-05:002013-03-04T12:34:28.815-05:00Superfood breakfast yogurt - start your morning off with a bang<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Good morning! Today's post is all about my new obsession, a healthy breakfast combination that's packed with SEVEN superfoods.<b> </b><span style="font-size: small;">What are super foods? They are healthy, nutritious foods with high nut<span style="font-size: small;">rie<span style="font-size: small;">nt or </span></span></span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><a href="http://en.wikipedia.org/wiki/Phytochemical" title="Phytochemical">phytochemical</a> conte<span style="font-size: small;">nt. The<span style="font-size: small;">y are whole foods, <span style="font-size: small;">mostly </span>raw food and unrefined. This combination can be made quickly<span style="font-size: small;"> and enjoyed any time of the day. You can use whatever berries you like, I happen to be obsessed <span style="font-size: small;">with these sunny gooseberries<span style="font-size: small;">, so that's what I used. </span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVA4pldoOIWyYddxYQxd7Doi2LXuolL1UuFEA4AZ9dBW1zGY4FB8o3b3nT-m66ue5CRKyoIn8Oj7tS6rRlMWZR0Jv9q-ECkyJ2le3ElQEd7yz8m1slKsm0nbf2pKmt248GK0SpjcnboNuM/s1600/superfood+yogurt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVA4pldoOIWyYddxYQxd7Doi2LXuolL1UuFEA4AZ9dBW1zGY4FB8o3b3nT-m66ue5CRKyoIn8Oj7tS6rRlMWZR0Jv9q-ECkyJ2le3ElQEd7yz8m1slKsm0nbf2pKmt248GK0SpjcnboNuM/s640/superfood+yogurt.jpg" width="640" /></a></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1. Golden berries - Also known as <a href="http://en.wikipedia.org/wiki/Physalis" target="_blank">cape gooseberries</a>. These bright, citrusy berries are high in protein, packed with vitamin C, A, and B12, it's a good source of carotenoids, which may help protect against cancer and heart disease. If a tomato, strawberry and pineapple had a baby it would be this delicious fruit. </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">2. <a href="http://www.healing-source.com/about_HempHearts_b.htm" target="_blank">Hemp hearts</a> - Are a balanced source of plant based protein, essential fats, & vitamins such as omega 3 & 6. They are great for increasing energy, weight loss and can improve digestion. Hemp seeds are an excellent food for diabetics because it aids in regulating blood sugar by keeping insulin in check. Hemp hearts or shelled hemp seeds taste kinda of nutty, they are great on salads or sprinkled on whole grain toast with nut butter. </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">3. Black chia seeds - Also called <a href="http://en.wikipedia.org/wiki/Salvia_hispanica" target="_blank">salvia</a>, are crunchy poppy seeds looking thing. If you're thinking I wonder they are the same as chia pets, then you are bang on. Chia comes in black, white and speckled brown, although nutritional research has found that the black variety have 13% - 15% more antioxidants then the other varieties. Chia is a great source of omega 3 & 6 which can lower blood pressure. They are an anti inflammatory food which makes them easy to digest and really helps to keep your bm's healthy and regular. These powerful seeds are also good for helping to detoxify the body, increase metabolism and improve memory. They do not need to be ground to extract the health benefits so go ahead and toss them into your next smoothy, bowl of cereal or on top of a salad. </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">4. Bee pollen - Is really one of natures best kept secrets.</b:if><b:if cond="data:blog.pageType != "item""> These sweet little nuggets have been used in treating </b:if><b:if cond="data:blog.pageType != "item"">asthma, digestive issues, anemia, fatigue, depression, acne, hemorrhoids, obesity, rheumatism and arthritis - wow. They are also pretty good at helping to heal the common cold and to sooth a sore throat. </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">5. Plain Greek yogurt -If you've never tried the stuff it's amazing! It has about twice the protein, has less carbohydrates and it's lower in sodium then regular yogurt not to mention it's much more creamy and luxurious.The only down side is that it is lower in calcium. </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">6. Cinnamon - A spice known and loved by all. Cinnamon can regulate blood sugar, energy level and your mood. It reduces LDL cholesterol (the bad stuff) and can reduce the pain linked to arthritis, and pms by regulating hormones. It contains fiber, calcium, iron and magnese. </b:if></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b:if cond="data:blog.pageType != "item"">7. Maple syrup -Aside from being lower is sugar then honey, maple syrups is an antioxidant power house. </b:if>It contains enzymes that can reduce inflammation which makes it a great choice for people who suffer from inflammatory diseases such as diabetes, cancer,
osteoporosis, and Alzheimer's. It can settle digestive issues and help with muscle recovery. It's very high in magnese which helps the body repair cell damage within the muscles. Even though pure maple syrup contains a healthy dose of zinc, iron, calcium and potassium doesn't mean you can eat it all the time - it is still sugar!</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">RECIPE: </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1/2 cup berries </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 serving plane Greek yogurt</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tbs Black chia</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1.5 tbs hemp hearts</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tbs bee pollen </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">1 tbs maple syrup </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">sprinkle of cinnamon </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Happy Monday yall. xo JVP</span><br />
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com4tag:blogger.com,1999:blog-1586243649281594306.post-91327664439345623462013-01-18T22:18:00.001-05:002013-01-19T18:23:30.220-05:00Stuck in the middle of the Puerto Vallarta airport<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Hola mi amigos and amigas. I'm just checking in to say a quick hello while I'm stuck sitting in the middle of the PVR airport. My flight is delayed and I'm sitting miles away from my gate so I can score some free wifi and keep myself amused for the time being. I hope everyone had a lovely week. I know I did enjoying lots of fresh seafood, sun and sand. I'll upload some yummy photos next week when I have a chance to edit through everything. For now I'll leave you with a little collage teaser from my Instagram. Which for some reason is banned at the airport. #nobueno there goes the next 20 minutes of amusement. I guess I'll have to play angry birds instead. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Chow for now </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ps. After all that I can't even publish this until I get home. Wah wah wah.... Sad face </span><br />
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com1tag:blogger.com,1999:blog-1586243649281594306.post-71939891965201481842013-01-11T14:08:00.001-05:002013-01-19T15:19:50.336-05:00Happy new year peeps... See ya in a week<div dir="ltr" style="text-align: left;" trbidi="on">
Howdy y'all. I know I'm late on the New Years wishes but I've been sick in bed like most of Toronto with a terrible flu. I hope everyone had a delicious time ringing in the new year. I just wanted to say I quick good bye or adios since I'm off to my home away from home Mexico! Wooohoooo. Waiting in the airport for my flight to board. I've got a purse full of trashy magazines and a turkey and mustard sandwich on multigrain bread & chickpea salad from Heirloom cafe. It actually looks pretty good. I also picked up a bag of my fav gourmet popcorn 479• (black truffle & white aged cheddar) & a limonatta. Traveling in style. Chow for now Toronto. Xoxo<br />
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com0tag:blogger.com,1999:blog-1586243649281594306.post-67497331211254512012-12-23T11:36:00.001-05:002013-03-04T12:35:20.003-05:00Healthy Holiday Appetizer - Turkey Roulade <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I
wanted to wish all my faithful readers who celebrate an early Happy Christmas. I hope
you all enjoy some time with your family & friends in good health, enjoying
delicious food, and receiving presents that you actually wanted. Here's a wicked little recipe that's not only packed full of healthy and delicious holiday ingredients it's bloody impressive when you serve it. </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> </span><img border="0" height="632" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8yxKcWK5SoZhsmK6ad7CH_BGX4uA5KEL4J6NjAxc3kjVPJSVxgZAqATf3incAvd2GDSEDl941LFmYd7ioHKfXc3bWtPnzUcelPLSWbqjoCnSxS377NQmiqgqq-HjmvrVLWwUL2IsXhST5/s640/Turkey+roulade2.jpg" width="640" /></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">With all the holiday temptations popping up around us here's a heart smart and festive hors d'oeuvre that will keep you feeling satisfied this holiday season. By adding some healthy choices to the festivities it will definitely help balance out the bad and keep you on goal ready for the new year. For a list of some of the health benefits please check out the full post I did for <a href="http://twentytoesfitness.com/festive-nibbles-holiday-turkey-roulade/" target="_blank">Twenty Toes Fitness (Blog)</a>. This app is inspired by one of my favorite French Canadian superstar chefs <a href="http://en.wikipedia.org/wiki/Ricardo_Larriv%C3%A9e" target="_blank">Ricardo Larrivée. </a></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">PREP
#1: Chop onions, mince garlic, chop herbs. Cover the turkey breast in
plastic wrap and pound with a rolling pin or back of a pan until
moderately flat. Season with salt and pepper on each side. </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">COOK
#1: Saute onions and garlic in olive oil until golden, season with
salt, add spices and herbs and continue to cook for one minute. Place
off to the side and allow everything to cool before combining with
cranberries and ground turkey. Pre heat oven to 350 degrees.</span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">PREP
#2: Place seasoned flattened turkey breast on a piece of tin foil, then
add small handfuls of the ground turkey filling to create a log shape.
Tightly roll the breast around the filling, then roll the tin foil
around everything like a candy would be wrapped. You may want to double
layer the tin foil to ensure it doesn't break. </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">COOK
#2: Place rolls on a parchment lined baking sheet and bake for 30-45
minutes. Use a thermometer to check the internal temperature you are
looking for it to read 74°C (166°F). Allow to cool for 10 minutes or so
before unwrapping and slicing (about 1/4 of an inch). </span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"> SERVE: Warm or room temp with a dijon horseradish dip (equal parts of each plus a spoonful of greek yogurt in the mix as well). If you wan to make these ahead of time refrigerate the roll whole, let it sit at room temp for 10 -15 minutes before slicing (serve within three days).</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Have a delicious Christmas! xo Jaime aka The Tomato Snob! </span><br />
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Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com0tag:blogger.com,1999:blog-1586243649281594306.post-34083128707029312622012-12-20T00:09:00.000-05:002012-12-20T00:09:14.813-05:00Raw vegan dessert alert - cocao peanut snowballs ... that's a mouthful <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhB8EwFhOW70C8lDPnrz1jAbPGJvFwz7U4EXZSQ85hpBkMZhUlgEOxeIDo3rxKh8PSfCIQGLVPVEx2Z0qbIvd-Ozm7NdxYXIIX8pLLQ3xBCDV3BCopobyabco19nrlUAuJhuBIxhvd6De/s1600/Sbowball+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNhB8EwFhOW70C8lDPnrz1jAbPGJvFwz7U4EXZSQ85hpBkMZhUlgEOxeIDo3rxKh8PSfCIQGLVPVEx2Z0qbIvd-Ozm7NdxYXIIX8pLLQ3xBCDV3BCopobyabco19nrlUAuJhuBIxhvd6De/s640/Sbowball+1.jpg" width="640" /></a></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">So here's the deliciousness that went down a few days ago. I believe <span style="font-size: small;">this is</span> my first blog post about raw vegan desserts. Really, I just got up to eat one mid blog- not kidding! Just that good! The perfect amount of sweet, they are super satisfying, healthy, oh right...and they're vegan, if you're into that sort of thing. </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">No official recipe, but here's what I did.</span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">recipe makes about 50 </span></span><br />
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<li>
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: x-small;">Made coconut butter - pulverised shredded unsweetened coconut in my Cuisinart (about 2.5 cups for about 10 minutes. </span></li>
<li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: x-small;">Softened 1 cup of chopped, pitted dates in a 1/3 cup of hot water, heat until they started to fall apart.</span></li>
<li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: x-small;">Add crunchy natural peanut butter (about 1/2 cup, 1 cup raw cocoa, 1/2 cup maple syrup, date paste,<span style="font-size: x-small;"> </span>1 tbs cinnamon, 2 tbs vanilla extract, 3 tbs coconut flower<span style="font-size: x-small;">.</span></span></li>
<li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: x-small;"><span style="font-size: x-small;"> </span>Pulse everything together and check that they are able to hold the shape of a ball, they may or may not need more, coconut flower or moisture -- Sorry I'm sharing this after the first time, it was so wonderful I had to share it right away. </span></li>
<li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: x-small;">Turn out in to a bowl and fold in a handful or two of shredded sweetened coconut.</span></li>
<li><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: x-small;">Chill mixture for an hour at least before balling and dust them in powdered sugar. You can do this days in advance or right before serving. </span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Pt5Ym3iu0qkzum0QEHoyoMtoc2ECN0AvgWVe1kj0q_wWccyiJssuALV5nFTifP_NcTj03zKcozJqp66D4eOo4PcNOcdeT_YhVziMuOg5YbCUVBqAIVEf5_BO0C4Y0sXZZSR-U86woO6V/s1600/Snowballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Pt5Ym3iu0qkzum0QEHoyoMtoc2ECN0AvgWVe1kj0q_wWccyiJssuALV5nFTifP_NcTj03zKcozJqp66D4eOo4PcNOcdeT_YhVziMuOg5YbCUVBqAIVEf5_BO0C4Y0sXZZSR-U86woO6V/s640/Snowballs.jpg" width="640" /></a></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Check out Twenty Toes Fitness <a href="http://twentytoesfitness.com/blog-1/" target="_blank">BLOG</a> tomorrow for a healthy - and meaty holiday app with my all time favorite holiday proteins, the mighty bird Turkey. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">- chow for now </span></div>
Anonymoushttp://www.blogger.com/profile/16450666952015394274noreply@blogger.com1tag:blogger.com,1999:blog-1586243649281594306.post-3638453331523244982012-12-03T18:42:00.001-05:002012-12-21T10:31:35.523-05:00Tomato fennel soup - an elegant take on tomato soup! <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Good Monday foodies. Today I'm going to give you a recipe that's so delicious even tomato soup haters will enjoy it. This is one of my very favorite soups ever. I can't remember the first time I had it but my mom's been making it for years and everyone in my family knows and loves it. It's so elegant and complex in flavor yet so simple to make. Try it at your next dinner party or better yet holiday celebration. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ51zWjN4KCSTqcVGOmFMiFzOtUk3yfeAovjzAzYDSI84eitPIS2QijE7X1K_hhEC5V6pbFGDPLhMj9NBZzBDeyqR3IT_ElWPCw1BZB5KRuW_tg8NBLEeUyGXTXQynERuck9bAF0GlR8n1/s1600/fennel.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ51zWjN4KCSTqcVGOmFMiFzOtUk3yfeAovjzAzYDSI84eitPIS2QijE7X1K_hhEC5V6pbFGDPLhMj9NBZzBDeyqR3IT_ElWPCw1BZB5KRuW_tg8NBLEeUyGXTXQynERuck9bAF0GlR8n1/s400/fennel.jpg" width="400" /></a><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">PREP: Remove the green part & root of the leek, fingers & core of the fennel - reserve to make your own veg stock if you are so inclined. Roughly chop all veg. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">COOK: In a medium pot, saute leeks & garlic until translucent. Season with a pinch of salt & pepper then add fennel + seeds and continue to cook everything on medium until it all starts to caramelize. Add pasatta or a can of crushed tomatoes as well as your desired liquid. Allow everything to cook together for 20 - 30 mins. Remove from the heat and puree. If you want a super luxurious soup stir in a few tbs of <a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_fra%C3%AEche" target="_blank">crème fraîche</a> or a touch of cream. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">TIP - Always add dairy components to soups off the direct heat to prevent the milk fats from separating which creates a nasty chalky texture. </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">SERVE: With some toasted fennel seeds or a few sprigs of the fennel frond. Instead of stirring in the dairy you can finish with it on top of the soup for a pop of white. </span><br />
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