The Best Ingredient is Love
We provide in-depth foodie adventures!
The Best Ingredient is Love
We provide in-depth foodie adventures!
Taste of Life
Taste of Life
"Bringing out the seasonal freshness in ingredients and Providing nutritious recipes that are innovative, delicious, satisfying and pleasing to the eye-yet easy enough for the home cook to make.
Huevos Rancheros
There's nothing like cutting into a runny fried egg, fresh salsa and some fresh corn tortilla to start the morning
Diet Vs Healthy Eating
“Weight-loss dieting is restrictive and outcome-based,” “Intuitive, mindful and truly healthful eating is making choices about food because they nourish the mind, body and spirit. Sometimes eating healthfully and intuitively is eating the warm brownie because it tastes so good freshly made when you are sharing it with friends. Sometimes eating healthfully is choosing not to eat it because you are full and you have no interest in it right now. There are options. With a diet mentality, certain foods or ways of eating are out or in; there is no gray area. Healthy, intuitive, mindful eating is all about the gray. It’s more like life that way.”
Mediterranean
Lunch at Conrad N. Hilton Foundation
Beef and Chicken Shawarma, Lamb Chop, Dolmas, Falafel, Greek Salad and Lokma
Flourless Raspberry Dark Chocolate Tort
Dark Chocolate
Dark chocolate is rich in minerals, such as iron, magnesium, and zinc. The cocoa in dark chocolate also contains antioxidants called flavonoids, which may provide several health benefits. In contrast, dark chocolate has much larger amounts of cacao and less sugar than milk chocolate.
WILD SALMON AND BEAN STEW
Prep:25 min
Cook:20 min Serves: 8
1. 5 c chopped Celery
1. 5 c chopped Carrots
¾ c chopped Onions
2 cloves garlic minced
1.5 Tbsp almond oil
2 Tbsp Cumin
6 c vegetable broth
3 c peeled seeded Tomatoes
3 c Navy Beans
3 c Brown Lentils
1 Lb Wild Salmon cut 1” cubes
3 c bite-size pieces Kale
2 Tbsp chopped Cilantro
SAUTE celery, carrots, onions and cumin in oil in large stockpot over medium-high heat, stirring frequently,
5 to 10 minutes. Add broth, tomatoes, beans and lentils; bring to a boil. Add Salmon, kale and cilantro; simmer 8 to 10 minutes or until salmon is cooked through.
THE SCIENCE OF A SANDWICH
Crafting the perfect sandwich is part Art and part science. Layering flavors and textures with the countless options available can lead to a whole lot of exciting and innovative creations.
Salad
"A leaf or two can vastly improve your sandwich satisfaction.
father of molecular gastronomy and an inspiration to Heston Blumenthal, explains that sating your hunger isn’t just about the volume of food. It’s also the amount of time that you spend eating. “The more you have to chew on in each bite, and the more flavour you get with each mouthful, the less you need to eat to feel satisfied.” This is where the green stuff comes in: adding some fresh herbs or leafage ups the chew count per mouthful, improving the munching experience."
Filler
"Personal taste may dictate what you put inside, but sandwich architecture is just as important as the ingredients.
According to researchers from the National Institute for Agricultural Research, taste testers unanimously preferred sandwiches when strong-smelling ingredients like smoked salmon or strong cheese were placed at the bottom, beneath any other fillers or salads. The upper layers prevented the strong odours from entering the nasal passages at the roof of the mouth, which would have tainted the flavour."
Spread
"A thin layer of margarine or butter applied to the bread creates a hydrophobic barrier that will stop it from soaking up moisture.
It’s this technique that stops most boxed sandwiches sitting on supermarket shelves from going soggy. Moisture from a sauce, spread or relish is imperative though, as it helps to carry the flavour compounds via your saliva to your papillae – the taste centres of your mouth."
Bread
"Crisp, crusty bread with a soft crumb – like a baguette – is the ideal foundation for the perfect sandwich."
“Our brain is designed to recognise contrast,” says This. “A great recipe capitalises on the way our brain and sensory organs perceive taste. Take the smell of tobacco, for example – over time our brain becomes fatigued to that particular sensory input and we stop noticing the smell. The same principle applies with taste.”
MEXICAN FOOD
The evolution of Mexican food has culminated in a very diverse range of foods served in contemporary Mexican culture today. The combination of the traditional and native ingredients. with the more modern ingredients, and the modern ingredients. Mexican food has found a unique character. There are minor discrepancies in taste and preferences that do occur from region to region, but this is something that is perfectly understandable, and it happens in almost all countries across the world.
Chef's Corner
Pineapple and Benefits
Pineapple and Benefits
Pineapple and Benefits
PINEAPPLE
Pineapple is the only edible form the family. One pineapple is made of floret’s that grow together to form the entire fruit. Three varieties of fresh pineapples are available in the United States. The popular Smooth Cayenne, from Hawaii, the Red Spanish and the Sugar Loaf. The name is derived from piña a name given by the Spanish, who thought that the fruit resembled a pinecone. Health Benefits. They contain zero fat and cholesterol, and plentiful of vitamins A, B, C, potassium, manganese, cooper and a dozen of other minerals and nutrients our bodies regularly need. It helps to 1.Boost your immune system, 2. Strengthen your bones, 3. Reduce stress. 4. Reduce blood clot 5. Keeps your eyes healthy. 6. Reduce blood pressure. 7. Improve digestion. 8. Treat colds and cough.
Recipe: Pineapple Gazpacho.
Prep:25 min
Chill:2hr Serves: 4
4-Cup fine diced fresh Pineapple
1 lg Cucumber, peeled, seeded and finely chopped
1-Cup yellow pepper finely chopped
2/3 Cup Red onion finely chopped
11/4- pineapple juice
3 Tbsps. Italian salad dressing
2 Tbsps. Sugar
2 Tbsps. Chopped cilantro
1 tbsp.
Mix 1 cup pineapple, ½ cup cucumber, ½ cup bell pepper and ½ cup onion in medium bowl; set aside. Combine remaining pineapple, cucumber, bell pepper, onion, pineapple juice, Italian dressing, sugar, cilantro and chili pepper in blender or food processor. Blend until smooth. Stir into reserved pineapple mixture. Cover: refrigerate 2 hours or until chilled.
Avocado and Benefits
Pineapple and Benefits
Pineapple and Benefits
AVOCADO
The Avocado is a pear-shaped fruit with skin that can be thick or thin, green or purplish black, and smooth or bumpy, depending on the variety. The flesh of the avocado is pale yellow-green and has the consistency of firm butter and a faint nut-like flavor. The two most commonly sold varieties of the avocados in the United States are the Hass and Fuerte, The avocado native to the tropics and subtropics of Central America, was first cultivated in the United States in the mid-800s in Florida and California. Ninety percent of today’s domestic crop of avocados is grown in California. Avocados are a low saturated fat foods. Contain naturally good fat, good source of fiber and contain 250mg of potassium per serving. Health Benefits. 1. Keeps the digestive system healthy 2. Fights against hypertension. 3. Good for Liver. 4. Lowers the risks of depression.
Recipe: Guacamole
Prep:15 min
Serves: 8
3 medium avocados, Haas
½-teaspoon kosher salt or sea salt
3-tablespoon lime juice
One tablespoon minced jalapeño, stem and seed removed
One tablespoon chopped cilantro
½ cup diced tomato, seeds removed ¼ - inch dice
¼ cup finely diced red onion, 1/8-inch dice
Two Tbsps. Chopped cilantro
One tbsp. minced garlic
· Cut two of the avocados in half and scoop the flesh into a medium bowl. Sprinkle the salt over the top and use a fork to mash the avocados until smooth but slightly chunky.
· Cut the last avocado in half, and then cut into ½-inch chunks. Add diced avocados to the bowl and lime juice. Stir to combine.
· Add the jalapeño, cilantro, tomato, red onion, and garlic to the avocado mixture. Stir to combine.
· Taste and season with more salt and lime juice as desired.