I was blown away when I saw this Business Insider article. There is so much terrible information regarding nutrition floating around on the internet, but this article beautifully hits all the right points. Must read!!!
This post is long overdue, but has been delayed for a few weeks due to my recent move to Buenos Aires. The next three months in Argentina will be surely produce some interesting material, but before I delve into the world of grass-fed beef, Malbec and yerba maté, I need to pay my respects to San Francisco- my personal food Mecca.
I recently picked up a copy of the newly released book “Everyday Paleo around the World: Italian Cusine” by Sarah Fragoso. I have to say it is one of the best Paleo cooking books I have yet to come across. I think it is so important to delve into traditional cuisines with a focus on the all the nutrient dense Paleo ingredients they have to offer. That is essentially the purpose of this blog, and it is exactly what Sarah Fragoso did with this book, and what she has envisioned for the entire “Everyday Paleo around the world” series to come.
Cauliflower is a really under appreciated vegetable. Most people think of it as a bland, pale version of broccoli. I still do not understand why anyone thinks it’s a good idea to eat it raw and dip it in ranch dressing- the texture is horrible and store bought ranch is questionable at best. It’s mild, natural sweetness comes out when it is cooked, and it is incredible in the way that it’s texture can be manipulated. Popular in the Paleo world, this unassuming cruciferous vegetable is often shredded, roasted, and puréed into incredibly decadent creations. In this recipe I will be focusing on the latter technique in order to create a creamy cauliflower purée with less time and effort that in takes to whip up some mashed potatoes.
Earlier this summer I picked up a copy of Paleo Magazine while traveling and read about a Paleo-centric restaurant in downtown New York. I knew that I absolutely had to check it out on my next weekend trip to the city. I actually ended up eating brunch there twice this summer and was able to forego the mediocre diner omelette I usually suffice for while traveling.
Hu Kitchen was opened last September by two siblings, Jordan Brown and Jessica Karp. Neither of them have prior experience in the food industry, but they are incredibly passionate about spreading awareness and making nutritious, sustainable food accessible. With a team of knowledgeable advisors, they have successfully opened a restaurant that serves truly “primal” food.
Almonds are a really popular snack these days. Filling and a good source of healthy fats and protein, they are a great option for in between meals or when traveling. Unfortunately, most of the almonds that fill the shelves of super markets are laden with unhealthy ingredients that turn what is normally a clean, whole food into a processed one. Turning over a package of seasoned almonds often reveals some nasty surprises: vegetable oil, corn maltodextrin, and hydrolyzed corn and soy protein just to name a few. I don’t know about you, but I would rather not put the aforementioned substances in my body.
Fortunately there is a solution: roast your own. In about 10 minutes you can have a generous-sized batch of delicious herb roasted almonds, made with nothing but nutritious, natural ingredients.
This is probably the perfect time and the perfect place for me to publish my first restaurant experience on the blog. I was in Washington D.C. last week visiting friends before I’m off to Argentina, and I couldn’t refuse when a friend suggested that we check out the tasting menu at Del Campo’s new asado bar.
The Chinatown restaurant opened it’s doors in April and aims to showcase the flavors and ambiance of South American cuisine, particularly that of Argentina, Peru, Uruguay and Chile. Inspired by Chef Victor Albisu’s early days working for Argentine and Uruguayan butchers and his travels to Peru and Chile, the result is an expansive menu largely centered on ceviches and grilled meat dishes. The beverage selection complements this beautifully with an array of South American cocktails and wines.
Arriving to the restaurant about 30 minutes prior to my reservation, I took a seat at the rustic looking bar and ordered a classic South American cocktail- the Pisco Sour. Typically comprised of Pisco, lime juice, simple syrup and an egg white, it has refreshing citrus flavor and a rich, creamy texture. Del Campo’s rendition is beautifully executed and left me wanting another, although I decided to forgo a second in anticipation of the wine pairings offered on the asado menu.