While perusing through the great selection of videos on YouTube, I came across the channel of the world renown chef Jamie Oliver. I have never been a huge Oliver fan, I'm more of a Julia Child or a Good Eats person myself, but I have tested some of his recipes and they haven't disappointed me yet. His recipes are simple yet unique and of a higher caliber than the average pasta or pizza recipe. With his use of diverse ingredient combinations as well as his home-cooking roots, Jamie Oliver is definitely someone to keep on your radar.
Anyways, on his channel, Jamie has many different videos from cooking tutoriols to foodie photography lessons to new, aspiring chefs making their debuts. Essentially, there is anything for anyone, no matter your section of interest in the food world. The videos that I currently enjoy the most, and that I find the most helpful, are Jamie's series in how to film food videos. As a food blogger, its important to know different ways to get your ideas and your perspective out, so tutorials on how to put yourself out there are very informative. While lighting and setup may seem simple, perfect presentation and great video quality are essential for a successful video. Jamie Oliver's tutorials are a great way to learn how to maybe even start your own channel.
Youtube, like a blog, is another great media platform to explore. If you enjoy sharing your opinions on food, restaurants, and that sort, you should definitely consider watching Jamie's channel and learning some tricks of the trade to start making your own videos. Also, I spotted a video on his channel, searching for the next Youtube food star, so pop by his channel for some great opportunities and delicious recipes.
Wednesday, July 31, 2013
Monday, July 15, 2013
Oils
When choosing to purchase a cooking oil, people tend to jump to what they know. If their relatives use canola oil, thats what they buy. If their best friend uses toasted sesame seed oil, they turn to that. This instinctive follow the leader behavior isn't bad; you are following techniques that are tried and true. But do some research before you buy your oils, because depending on how often you cook and what you cook, different oils will suit your different needs. I also added a handy dandy Oil Chart for you!!!
Plant vs. Animal: PLANT
In almost every single case*, plant oils are healthier than animal fats. Plants come straight from the ground, so their oils are less processed than that of an animal. And to make sure you are getting the best plant oils possible, try to get organic oils, pesticides are fat-soluble. But if you're going to end up using the oil for coking, you don't need to stress so much about organic vs. non organic.
*non hydrogenated lard and duck fat are actually healthier than grape seed oil, because grape seen oil is super high in Omega-6 (BAD STUFF).
Hydrogenated vs. Non-Hydrogenated: NON-HYDROGENATED
Hydrogenated and refined oils/fats are always worse for you than their opposites. In fact, refined coconut oil is one of the most unhealthy oils while UN-refined coconut oil is one of the healthiest. The refining process allows certain oils to burn longer at higher temperatures, but it strips them of their nutrients and adds nasty chemicals. The worst oil though is partially hydrogenated oil, better known as trans-fat. It kills, like really kills you over time. Lesson learned: avoid processed oils at all costs, because they will clog up your arteries and kill you.
So those are the basics. Yup, after these easy steps, oils branch off in every direction. Some lend themselves better to cooking, others better to dressings. And then you need to factor in allergies, taste preferences, cooking utilizing, etc. My personal favorite is olive oil, one of the healthiest oils ever, but thats just me. So test, explore, broaden your horizons! But as always, "stay healthy my friends".
AGAIN HERE IS THE Oil Chart : I found this on http://smallbites.andybellatti.com/handy-dandy-cooking-oil-comparison-chart/
Plant vs. Animal: PLANT
In almost every single case*, plant oils are healthier than animal fats. Plants come straight from the ground, so their oils are less processed than that of an animal. And to make sure you are getting the best plant oils possible, try to get organic oils, pesticides are fat-soluble. But if you're going to end up using the oil for coking, you don't need to stress so much about organic vs. non organic.
*non hydrogenated lard and duck fat are actually healthier than grape seed oil, because grape seen oil is super high in Omega-6 (BAD STUFF).
Hydrogenated vs. Non-Hydrogenated: NON-HYDROGENATED
Hydrogenated and refined oils/fats are always worse for you than their opposites. In fact, refined coconut oil is one of the most unhealthy oils while UN-refined coconut oil is one of the healthiest. The refining process allows certain oils to burn longer at higher temperatures, but it strips them of their nutrients and adds nasty chemicals. The worst oil though is partially hydrogenated oil, better known as trans-fat. It kills, like really kills you over time. Lesson learned: avoid processed oils at all costs, because they will clog up your arteries and kill you.
So those are the basics. Yup, after these easy steps, oils branch off in every direction. Some lend themselves better to cooking, others better to dressings. And then you need to factor in allergies, taste preferences, cooking utilizing, etc. My personal favorite is olive oil, one of the healthiest oils ever, but thats just me. So test, explore, broaden your horizons! But as always, "stay healthy my friends".
AGAIN HERE IS THE Oil Chart : I found this on http://smallbites.andybellatti.com/handy-dandy-cooking-oil-comparison-chart/
Sunday, July 7, 2013
To Come: Summer Eve Supper and More
Hello Subscribers! Sorry I haven't posted in forever, what with summer being the most laid back time of year, I should be posting all the time. But I've been working nonstop so I haven't had down time to do fun stuff, like cook and blog, except at my job. SO here are some ideas for future projects, including a meal I'm going to prepare tomorrow night, but more on that then.
So for summer, its all about light meals, fresh greens, and pit fruits. Its about barbecues, beach picnics, and moonlight patio parties. Everything is as light and cool as a mid summer breeze. Summer is also very versatile, since a whole paraphernalia of produce is in season, from baby bok-choy to california black apricots. This is the perfect time for produce to take center stage, instead of being a side to a starchy dish, which is also extremely healthy! Take advantage of the delectable versatility that summer brings to expand your culinary horizons and enliven your palette.
For some future projects, I have tomorrow nights diner which will be posted sometime around Wednesday, as well as some features on youtubers and hopefully some restaurant reviews. As always, please, Please, feel free to send in suggestions or questions that you want me to feature!
Have a delicious night.
So for summer, its all about light meals, fresh greens, and pit fruits. Its about barbecues, beach picnics, and moonlight patio parties. Everything is as light and cool as a mid summer breeze. Summer is also very versatile, since a whole paraphernalia of produce is in season, from baby bok-choy to california black apricots. This is the perfect time for produce to take center stage, instead of being a side to a starchy dish, which is also extremely healthy! Take advantage of the delectable versatility that summer brings to expand your culinary horizons and enliven your palette.
For some future projects, I have tomorrow nights diner which will be posted sometime around Wednesday, as well as some features on youtubers and hopefully some restaurant reviews. As always, please, Please, feel free to send in suggestions or questions that you want me to feature!
Have a delicious night.
Tuesday, June 4, 2013
Exercise and Healthy Eating: Loosing Weight and Keeping it Off
300! I just want to that you all for reading this blog, its such an amazing thing that so many people have an interest in what I think, what I have to say, about food. I mean food! Its un-real to me that this has happened, so here is to 300 more! Now for what you care about, more food(or less)!
NOTE: check out http://www.webmd.com to see what is considered a healthy body weight for YOUR body type.
A huge misconception about weight loss is that dieting and starvation are the answers. So many women think that if they just eat beets fora month, or if they just eat nothing, they will become Miranda Kerr. These myths, social norms, and habits are unhealthy and won't help you become a healthier version of yourself. Crazy diets and fads, as well as the (sadly) age old choice of starvation, simply lower your metabolism and if they don't seriously hurt your body, can cause you to gain weight. Yup, diets cause weight GAIN. So before you google the how toos on the newest watermelon and cracker diet, read this, because no one needs an unhappy body change, you just need a joyous life style change.
This term, lifestyle change, is so much more appropriate when talking about loosing weight, because crazy diets may take weight off, but as soon as you go back to your normal habits, the weight comes right back on. Thats why it is necessary to not temporarily change your eating habits and exercise routine for the long run, and this doesn't mean eating beets forever.
When deciding to take a step, or a leap, in the healthy direction, you need to do some research. Lifestyle changing means you will be changing the food you eat forever, so find what farmers markets or organic super markets are in your area, because these venues will be so helpful for everyday healthy eating. Fancy super markets may be pricey, but don't despair, your local Vons has tons of cheap fruits and veggies, chia seeds, etc. While Lays and McDonalds may be low cost and filling, they are more expensive in the long run, since they can cause all sorts of cholesterol issues. While it may be hard to switch from fries to fruits, make the change gradually and you will feel better.
Eating lean meats, fresh produce, nuts and limiting carbs are basic steps for changing your lifestyle. Also adding daily cardio and mental relaxation help improve your quality of life, regardless of your economic standing. Less stress give you more time to be at peace with yourself, which is proven to help with weight issues, but exercising is an absolute necessity. Adding an easy 30 min of carido to your daily routine is easy for even the busiest person, and it helps shed unwanted fat. Another thing, weight does NOT equal fat, fat ways less than muscle, so if in the process of your lifestyle change you gain a few pounds, it is not to worry about. You are simply gaining muscle, which will feel loads better than being weighed down by unhealthy fat.
Check out http://www.webmd.com for more great tips.
People of all sizes, thin, fat, muscly, weak, deserve to feel beautiful and appreciated. Someones looks do not determine who they are inside. This is simply an article promoting Healthy eating, that will promote the best life style.
Monday, May 20, 2013
The Best Vegetarian Omelet Ever
As a health conscious vegetarian, I often find myself being picky or unhappy with the simplest of meals, even omelets. The high fat content from the yolks as well as the crazy, pre-planned combos at restaurants have made me less and less fond of the protein-packed pockets that are necessary for my health, since I don't get protein from meat. So one night I was hungry, and craving eggs for some reason, so I decided to make an omelette, but we were out of cow's milk and only had rice milk. This was some vanilla rice milk I'd bought a few days earlier to go with some granola, but I decided to try it. Note, I've always been rather terrible at omelette making, so when this recipe succeeded, I just had to post it.
Ingredients
- 3 egg whites (save the yolks for a custard, or something later on)
- leaves of basil, chopped (best fresh, store bought basil is fine as well as it isn't dried)
- some vegetarian mozzarella (Trader Joe's has a great sliced variety)
- rice milk (plain or vanilla is fine, just make sure it hasn't expired)
- 1 garlic clove (fresh garlic, please)
- 1/4th of an onion
- some sea salt and pepper (for seasoning)
- olive oil (for the pan)
Instructions
1. Dice the garlic with a large knife, and set it aside. Its important for the pieces to be relatively even so that they cook evenly. (web address for instructions below)
2. Chop the onion in to even pieces, so that the pieces cook evenly. There is an enormous difference between chopping and dicing, if you aren't sure of the difference, google is amazing.
3. Put an 8 in. pan on the stove, and heat it on medium until the pan is warm. A very valuble lesson I've learned is "hot pan, cold oil".
4. Pour olive oil into the pan, enough to coat the bottom and then some. Toss in the garlic and onions, making sure to spread them evenly across the pan. Leave them there for a few minutes while fixing up the eggs.
5. Crack the eggs, seperating the yolks and the whites. (web address for instructions below)
6. Pour in a dash of rice milk, roughly the size of an egg yolk. Briskly whisk the contents together, but don't completely blend it. Sprinkle in some salt and pepper for taste.
7. Now that your garlic and onions have had time to cook, pour them out of the pan onto a small plate. Yes, you will use them later. Don't pour all the oil out though!
8. Pour a dash more oil into the pan, and turn up the heat. Try to pour in the eggs evenly, then let the edges firm up. While this is happening, pour the onions and such into the uncooked center. Do not stir or mix them in.
9. As the eggs begin to cook more, loosen the edges. Then put the cheese and basil in the center, and fold the omelette in on its self. Allow it took cook another minute or so, then flip it once, which is actually easier than it sounds. Then take the pan off the heat and remove the omelette.
10. Make sure to clean up the kitchen and turn off the stove.
Now you are done! Wait a spell for the omelette to cool off, then dig in. A nice Sauvignon Blanc goes along with it wonderfully. Bon Appetite.
http://allrecipes.com/howto/chopping-garlic/
http://www.simplyrecipes.com/recipes/how_to_separate_eggs/
Ingredients
- 3 egg whites (save the yolks for a custard, or something later on)
- leaves of basil, chopped (best fresh, store bought basil is fine as well as it isn't dried)
- some vegetarian mozzarella (Trader Joe's has a great sliced variety)
- rice milk (plain or vanilla is fine, just make sure it hasn't expired)
- 1 garlic clove (fresh garlic, please)
- 1/4th of an onion
- some sea salt and pepper (for seasoning)
- olive oil (for the pan)
Instructions
1. Dice the garlic with a large knife, and set it aside. Its important for the pieces to be relatively even so that they cook evenly. (web address for instructions below)
2. Chop the onion in to even pieces, so that the pieces cook evenly. There is an enormous difference between chopping and dicing, if you aren't sure of the difference, google is amazing.
3. Put an 8 in. pan on the stove, and heat it on medium until the pan is warm. A very valuble lesson I've learned is "hot pan, cold oil".
4. Pour olive oil into the pan, enough to coat the bottom and then some. Toss in the garlic and onions, making sure to spread them evenly across the pan. Leave them there for a few minutes while fixing up the eggs.
5. Crack the eggs, seperating the yolks and the whites. (web address for instructions below)
6. Pour in a dash of rice milk, roughly the size of an egg yolk. Briskly whisk the contents together, but don't completely blend it. Sprinkle in some salt and pepper for taste.
7. Now that your garlic and onions have had time to cook, pour them out of the pan onto a small plate. Yes, you will use them later. Don't pour all the oil out though!
8. Pour a dash more oil into the pan, and turn up the heat. Try to pour in the eggs evenly, then let the edges firm up. While this is happening, pour the onions and such into the uncooked center. Do not stir or mix them in.
9. As the eggs begin to cook more, loosen the edges. Then put the cheese and basil in the center, and fold the omelette in on its self. Allow it took cook another minute or so, then flip it once, which is actually easier than it sounds. Then take the pan off the heat and remove the omelette.
10. Make sure to clean up the kitchen and turn off the stove.
Now you are done! Wait a spell for the omelette to cool off, then dig in. A nice Sauvignon Blanc goes along with it wonderfully. Bon Appetite.
http://allrecipes.com/howto/chopping-garlic/
http://www.simplyrecipes.com/recipes/how_to_separate_eggs/
Thursday, May 16, 2013
Thank you and Subscribe!
So after my most recent post, the one about summer snacks, I received a huge spike in page views, a record high! While the amount of page views may seem small in comparison to many people's blogs, I am so thankful that so many of you, from all around the World, are interested in what I have to say. I will be coming out with more posts soon, including some recipes, so please keep on coming back. I really appreciate all the support I'm receiving from you so keep it up!
Also, you can quite easily subscribe to this blog and become a fabulous foodie! The button is on the right hand side, below the page views and writer profile. If you could join the ranks of foodies, I would appreciate it. Expect another post on Sunday, so please stay tuned.
Also, you can quite easily subscribe to this blog and become a fabulous foodie! The button is on the right hand side, below the page views and writer profile. If you could join the ranks of foodies, I would appreciate it. Expect another post on Sunday, so please stay tuned.
Wednesday, May 15, 2013
Hale Summer
While the summer solstice isn't until the 21st of June, May is the precursor month, and in my opinion one of the best times of the year for food. The weather is cold enough to still serve hot soups and winter roots, but it gets warm enough to serve fresh, crisp salads and iced beverages. Meals can be served inside by the hearth on a rainy evening, or out in the park on a sunny day. The weather is realatively consistent and mild, making it the perfect time for, well, just about anything! Go nuts!
One of my favorite early summer drinks is the Japanese bottled green tea, Ito En Oi Ocha. Though iced tea is considered more of a mid-late summer drink, this delicious, unsweetened tea is the perfect blend of delicacy and unique flavor for this season. I have to ration myself while drinking this tea, I would literally drink it non stop if I didn't have to eat. Another great drink is perrier, or any other mineral water for that matter. Add some grapefruit or cranberry juice to the sparkling water, and you have a homemade soda that is much healthier a store-bought brand, and is just as delicious.
Now for snacks. So on the unhealthy side, I adore salt and vinegar potato chips, especially if they are vinegar heavy. Then there are also the Limón Lays, which are so deliciously lemony, and the only type of Lays I like. Though these are incredibly fattening, and will clog up your arteries if you eat them too much, they are perfectly fine if eaten in moderation. On the healthy side, I love to eat chia seeds and almonds all year round. Living in the 21st century modern world, you have access to all sorts food year round, wether or not they are in season, so I typically visit the regional Whole Foods or Trader Joe's to grab a bag of snacks. Trader Joe's has amazing pita chips as well, which are in between healthy and unhealthy, and I eat an ungodly amount of them.
I plan on making some posts about individual meals later, so thats why I didn't include them. But these drinks and snacks are great additions to your spring/summer picnics!
One of my favorite early summer drinks is the Japanese bottled green tea, Ito En Oi Ocha. Though iced tea is considered more of a mid-late summer drink, this delicious, unsweetened tea is the perfect blend of delicacy and unique flavor for this season. I have to ration myself while drinking this tea, I would literally drink it non stop if I didn't have to eat. Another great drink is perrier, or any other mineral water for that matter. Add some grapefruit or cranberry juice to the sparkling water, and you have a homemade soda that is much healthier a store-bought brand, and is just as delicious.
Now for snacks. So on the unhealthy side, I adore salt and vinegar potato chips, especially if they are vinegar heavy. Then there are also the Limón Lays, which are so deliciously lemony, and the only type of Lays I like. Though these are incredibly fattening, and will clog up your arteries if you eat them too much, they are perfectly fine if eaten in moderation. On the healthy side, I love to eat chia seeds and almonds all year round. Living in the 21st century modern world, you have access to all sorts food year round, wether or not they are in season, so I typically visit the regional Whole Foods or Trader Joe's to grab a bag of snacks. Trader Joe's has amazing pita chips as well, which are in between healthy and unhealthy, and I eat an ungodly amount of them.
I plan on making some posts about individual meals later, so thats why I didn't include them. But these drinks and snacks are great additions to your spring/summer picnics!
Sunday, April 21, 2013
Granola: Healthy or Not?
While granola professes that it is a health food, recent studies have shows then a cup of granola is equivalent to a MacDonald's breakfast sandwich. "Wait, what?". Ya, me too. I couldn't believe that this delicious and supposedly nutritious cereal was actually bad for me. With all the sugar that comes in your delicious, crunchy, morning boost, just one cup of granola can easily exceed 600 calories, while a MacDonald's cheeseburger is only 300. No, I'm not saying skip granola and fatten up on fake meat and oily fries, the point I'm trying to get across is to get you to do your research. I'm still going strong on the granola train, but I'm learning how to be healthy about it.
When eating granola, check how many calories per serving, and check the serving size. Also, make sure it isn't filled with sugar, which is the secret poison to creating belly fat. If the granola tastes to bland, add cinnamon or cloves or even basil, and maybe have it with rice milk. These ingredients enhance the flavor, without heaping on the guilt. Don't get me wrong, I love sweets, but sometimes its better to eat healthy so that you can have some delicious dessert later. I have just finished a bag of granola that I got at Gelson's and you should get it by the way cause it was amazing. It was relatively bland, but I added some cinnamon and then it was perfect. It has almonds, sunflower seeds, and lots of other delicious and amazing ingredients that help you have a great start to your day.
Sorry I broke my promise and I haven't been posting, I could give so many excuses but I really just need to focus my time and energy better. Hopefully I will post something more interesting soon!
When eating granola, check how many calories per serving, and check the serving size. Also, make sure it isn't filled with sugar, which is the secret poison to creating belly fat. If the granola tastes to bland, add cinnamon or cloves or even basil, and maybe have it with rice milk. These ingredients enhance the flavor, without heaping on the guilt. Don't get me wrong, I love sweets, but sometimes its better to eat healthy so that you can have some delicious dessert later. I have just finished a bag of granola that I got at Gelson's and you should get it by the way cause it was amazing. It was relatively bland, but I added some cinnamon and then it was perfect. It has almonds, sunflower seeds, and lots of other delicious and amazing ingredients that help you have a great start to your day.
Sorry I broke my promise and I haven't been posting, I could give so many excuses but I really just need to focus my time and energy better. Hopefully I will post something more interesting soon!
Thursday, January 31, 2013
St. Valentine's Day
Its that time of the year again, the season of love. Yup, start up your cars, drive to See's Candy (or Trader Joe's, they have great dark chocolate bars) and buy some of those classic, red-heart boxes. Unfortunantely, I will be out of town over Valentine's Day, so I won't get to munch up some truffles with my other single friends. Nope I will be up to my neck in politics; but that is for another time.
So! Some background on the...3rd most delicious (and least nutritious) holiday of the year!
- Named after St. Valentine, who was a christian martyr who lived, and died, in Rome
- About 58 MILLION lbs. of chocolate are consumed PER YEAR on Valentine's day
- $345.00 million dollars are spent a year on Valentine's day chocolates
So with this in mind, why not save some cash and make your own treats? I once went to this chocolate class, we made bars, hearts, sculptures, etc. There were molds and such, but I went for the classic, flat bar. Not with the little squares, like Hershey's, but smooth and flat (but feel free to use whatever mold you want). You melt some baker's chocolate, add in a teensy it of milk, some flavors, nuts, dried fruit, and mix it all up. Or, if you're super fancy, marble dark and white chocolate together. And if you want to REALLY impress your valentine, or your single alter ego, go to any respectable food store and buy some edible shimmer power. It looks stunning.
I'm an ameture here talking, but if you are seriously into this "do it yourself" thing, check out this guy's (David Lebowitz) blog, he is a fab foodie for sure:
http://www.davidlebovitz.com/2013/01/how-to-make-chocolate-bars-recipe
So! Some background on the...3rd most delicious (and least nutritious) holiday of the year!
- Named after St. Valentine, who was a christian martyr who lived, and died, in Rome
- About 58 MILLION lbs. of chocolate are consumed PER YEAR on Valentine's day
- $345.00 million dollars are spent a year on Valentine's day chocolates
So with this in mind, why not save some cash and make your own treats? I once went to this chocolate class, we made bars, hearts, sculptures, etc. There were molds and such, but I went for the classic, flat bar. Not with the little squares, like Hershey's, but smooth and flat (but feel free to use whatever mold you want). You melt some baker's chocolate, add in a teensy it of milk, some flavors, nuts, dried fruit, and mix it all up. Or, if you're super fancy, marble dark and white chocolate together. And if you want to REALLY impress your valentine, or your single alter ego, go to any respectable food store and buy some edible shimmer power. It looks stunning.
I'm an ameture here talking, but if you are seriously into this "do it yourself" thing, check out this guy's (David Lebowitz) blog, he is a fab foodie for sure:
http://www.davidlebovitz.com/2013/01/how-to-make-chocolate-bars-recipe
Wednesday, January 30, 2013
Happy (Belated) New Year!
Wow. My most sincere appologies for not having posted since... last year. I've been so busy with work, and life, and being incredibly sick over Christmas, and then omygoodness just Life. Well, I'm back and I hope to be more of a regular blogger. Anywho, my life's been good. Thus far, no complaints about 2013, except that I haven't been able to cook much. Don't get me wrong, I haven't reverted to frozen food tv dinners, but the creativity of my food has...slipped. I have been trying to eat healthier, eating lentils, fresh produce, and my favorite: quinoa.
Quinoa is a tricky thing, as you can read in this article: http://www.guardian.co.uk/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa.
Though it is undisputedly healthy, it has serious affects on the economic status of peoples and on the environment. Though I don't want to give up this delicious grain, I think this is just a good time to pause and think about how our food intake affects the lives of people globally. No, don't just think of the starving children in Africa, think about native people who have to give up their multi purpose fields for one food source they will never eat. Think of sugar plantations, think of exploitation. Just reflect on how your life choices affect everyone, near and far.
Goodnight!
Quinoa is a tricky thing, as you can read in this article: http://www.guardian.co.uk/commentisfree/2013/jan/16/vegans-stomach-unpalatable-truth-quinoa.
Though it is undisputedly healthy, it has serious affects on the economic status of peoples and on the environment. Though I don't want to give up this delicious grain, I think this is just a good time to pause and think about how our food intake affects the lives of people globally. No, don't just think of the starving children in Africa, think about native people who have to give up their multi purpose fields for one food source they will never eat. Think of sugar plantations, think of exploitation. Just reflect on how your life choices affect everyone, near and far.
Goodnight!
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