October 25, 2011 § Leave a comment
CSPI (Center for Science in the Public Interest) created Food Day, which is a day to celebrate and educate others about eating healthy, wholesome foods. As a subscriber to Nutrition Action, CSPI’s newsletter, I learned about food day at the beginning of the year. I have been looking forward to this day, anticipating the public’s reaction and the festivities people have planned.
Being in New York City, I was able to participate in two food day events- one at Times Square and one through school.
Event 1- Food Day at Times Square
What was cool: I saw Dr. Marion Nestle, whose blog I follow religiously, Dr. Michael Jacobson, whose the co-founder of CSPI, Mario Batali, who I grew up watching on the food network and Morgan Spurlock, who created Supersize Me.
What was weird: People like me were just watching them eat. Well, I did it for 5-10 minutes and then I snapped out of it. I mean, they were just eating. Not sure what I expected them to do. Perhaps talk to the public? Maybe they did earlier and I was just a little too late.
Event 2: Veggiecation & EatNYC’s Food Day Event
one of my favorite vendors- Regal Vegan with faux gras! funny, but delicious 🙂
Another delicious item from Northern Rye- a Finnish savory rice pie aka Karelian pasties
If you know me, I generally don’t like cupcakes and never buy them. I loved these cupcakes! and added bonus/surprise they’re vegan & gluten-free! what?! Delicious.
Loved Jennifer Abadi’s food too! She had a delicious date, walnut & pecan cookie.
This is pretty much icy fruit. If you don’t expect it to be more than that, than it’s delicious for what it is.
yes, I went a little cinnamon crazy on my apple icy
last but not least, a delicious quinoa falafel with a tasty tomato apply chutney from Saucy by Nature
I had a great Food Day! It was great to be around so many people who care about making delicious tasty food with good quality ingredients. Though, that’s kind of the norm for me since I’m in school. 🙂 I’m definitely looking forward to next year’s festivities. Maybe I’ll even start my own!
October 24, 2011 § Leave a comment
Where is the North Fork?
map from nyt
Chef Rich (an instructor at school) announced that he would be hosting a field trip to the North Fork. I had no clue where the North Fork was, but I signed up for the opportunity to milk a goat.
My classmates and I went on a two-hour bus ride and arrived at our first stop- Garden of Eve.
Before we started our tour, Chef Rich brought us some breakfast. We had some mini cupcakes, cookies and cider. Yum yum yum! 🙂
1st : Garden of Eve – Organic Farm & Market
2nd : Macari Vineyards
we tasted 4 wines
3rd : Catapano Goat Farm
This is the reason why I signed up for the trip- very anti-climatic. I guess I thought I would be getting my hands and knees dirty filling buckets and buckets with milk. That was not advertised, only in my head.
We had one quick squeeze disposed to the ground…no buckets. The milking was not what I expected, but their gift shop left me completely satisfied. They sold an array of lotions and surprised me with a deliciously flavored honey lavender chevre.
We tried 3 or 4 different brews and got this awesome glass. I love their logo! It’s the North Fork/a whale. 🙂
5th : Pipes Cove Oysters
This was my favorite stop. Even though I didn’t have any oysters, meeting the wonderful owners and this view was worth it.
I’ve never seen such beautiful pebbles and stones on any shore. I’m definitely not in Los Angeles anymore.
Our field trip was from 8am to 8pm. It was the longest and most fulfilling field trip I’ve ever been on. I was surrounded by wonderful people and amazing food. I can’t think of a better way to spend my Saturdays.
Wish you were here! 🙂
October 12, 2011 § Leave a comment
I saw this on the kitchn and had to repost. It’s American cheese month!
Why should you care?
If you live in the New York or Seattle, you have very good reason to. With a $10 donation for a cheese passport, you get 40% off your purchase of American cheeses every day this month. YUM!
So what if you’re lactose intolerant?
According to the NIH (National Institutes of Health), it seems that most ethnicities may be affected.
Lactose intolerance is a common condition that is more likely to occur in adulthood, with a higher incidence in older adults. Some ethnic and racial populations are more affected than others, including African Americans, Hispanic Americans, American Indians, and Asian Americans. The condition is least common among Americans of northern European descent.
However, in my experience, your body may be able to tolerate milks from different animals (goat, sheep, buffalo) and/or raw milk cheeses.
There is a surprisingly wide range to choose from. “At the 2011 Annual American Cheese Society Competition, over 1,600 American artisan cheeses were entered!” –American Cheese Education Foundation
If you love cheese or just curious, this is definitely the month to give it a try!
September 6, 2011 § Leave a comment
My sister left me with a big bag of organic almond flour, a popular replacement for gluten-free recipes, so I decided to make a cake. This was my first time using almond flour so I didn’t know what to expect. I rarely bake sweets and I’ve never made anything gluten-free, so I was excited!
I loosely followed this recipe from comfy belly and made it my own with several substitutions.
The cake turned out really well! I was surprised how moist it was and how easy it was to make. I would definitely make it again. 🙂
About the Cake
This recipe is extremely low in carbs, which is one of the benefits of using almond flour. However, the fat content is high because of the ground almonds as a base. Naturally, almonds are high in fat, but contain good fats which may help lower cholesterol.
As far as diets are concerned, I have never tried a gluten-free diet so I don’t know what the long-term effects are.
Recommended blogs below to learn more about gluten-free diets and what to cook.
- 4 Fiji Apples (use what you have)
- 1 tbsp of butter
- 1/4 tsp of cinnamon
- 1/4 cup of maple syrup
- 1/2 cup of pear sauce
- 1 tsp of vanilla
- 2 eggs
- 1 tsp of baking soda
- tiny pinch of salt
- 2 cups of almond flour
Step 1: Peel, slice and remove core for all 4 apples
Step 2: slice apples evenly about the same width
Step 3: pre-heat oven to 300°F
Step 4: toss all slices, cinnamon and butter in a pan and allow it to soften on medium heat
Step 5: in a bowl, mix all wet ingredients together
eggs, maple syrup, vanilla & pear sauce
Step 6: in the same bowl, mix in all the dry ingredients
Step 7: in a 9″ cake pan layer the sliced apples to cover the bottom
Step 8: evenly spread the cake batter over the apples
Step 9: bake on the center rack for 40-50 mins till goldenbrown- insert toothpick in the center to check if it comes out clean (if clean, you’re done.)
Step 10: Let the cake cool completely, then flip over on a plate and serve