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familycuisinee · 3 years ago

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how to make perfect boiled chicken for chicken salad | Family Cuisine

<p>Dear <strong>Chicken Caesar Pasta Salad</strong>, it’s time for your debut! This simple but splendid recipe has been my faithful barbecue, potluck, and easy lunch companion since the first summer we arrived in Wisconsin.</p> <figure><img src="https://ift.tt/2YPqEUs" alt="Healthy Chicken Caesar Pasta Salad with fresh veggies and Greek yogurt dressing in a bowl." /></figure> <p>It’s easy, healthy, and perfectly represents the magic that occurs when two classic, well-loved recipe concepts (chicken Caesar salad and pasta salad) meet to create a refreshing new experience.</p> <p>Ben’s parents live on a lake and, being the dutiful son and daughter-in-law that we are, we mooch off of their prime location as many warm weekends as we can. </p> <p>Through the years of blogging, weekends on the lake have become one of my most valuable recipe testing grounds. We’re rarely the only guests so an extra side dish (like this BLT Pasta Salad) to share is always a welcome contribution.</p> <p>I slide my dish onto the table, then silently sit back and observe how the other guests react.</p> <p>Second helpings, recipe requests, and the overall amount of leftovers (goal = none) each contribute to whether or not I decide if the recipe is a keeper.</p> <p>This chicken Caesar pasta salad recipe? OFF THE CHARTS.</p> <h2>Why I Love This Chicken Caesar Pasta Salad</h2> <p>This crowd-approved side combines the key ingredients of chicken Caesar salad—juicy chicken, crunchy greens, crispy croutons, salty Parmesan, and creamy Caesar dressing—with whole wheat pasta and fresh cherry tomatoes to create a dish that’s tailor-made for lazy weekend days and quick weeknight dinners.</p> <h2>How Do You Make Chicken Caesar Pasta Salad?</h2> <p>This tasty chicken Caesar pasta salad is jam-packed with flavor, and its pleasing contrast of textures makes it satisfying and addictive.</p> <h3>The Ingredients</h3> <ul><li><strong>Whole Wheat Pasta</strong>. ATTENTION whole wheat pasta skeptics! I beg you to try it. </li></ul> <ul><li><strong>Chicken</strong>. For the chicken, I recommend my easy method for How to Cook Shredded Chicken, Baked Chicken Breast, or Crock Pot Shredded Chicken. You can also use a rotisserie chicken for a fast, easy shredded chicken pasta recipe. Grilled chicken pieces would be wonderful here too.</li><li><strong>Romaine Lettuce</strong>. For the greens, romaine is traditional for Caesar, though I’ve also done this recipe as a kale chicken caesar pasta salad and a caesar pasta salad with spinach. Romaine or kale would be my top recommendations, because they are hearty enough to stand up to the other ingredients and maintain their texture long after the pasta is made, a key qualification of a potluck-worthy dish.</li><li><strong>Cherry Tomatoe</strong>s. Bright, delicious little bursts of flavor! Plus, the red color is beautiful in the bowl.</li><li><strong>Croutons</strong>. For a bit of crunch and added flavor.</li><li><strong>Parmesan</strong>. Nutty, cheesy, and perfectly suited for Caesar dressing.</li><li><strong>Dressing</strong>. I love using my delicious Homemade Caesar Dressing!</li></ul> <h3>Directions</h3> <ol><li>Cook, drain and rinse the pasta. Transfer into a large serving bowl.</li><li>If necessary, cook the chicken and cut into bite-sized pieces.</li><li>Toss together the remaining ingredients with the cooked pasta and chicken until evenly coated with dressing. Enjoy!</li></ol> <h2>How to Make Ahead and Store Caesar Salad</h2> <ul><li><strong>To Store</strong>. Chicken Caesar pasta salad tastes best the day it is made but will keep in the refrigerator for 2 to 3 days and can be made 1 day in advance.</li><li><strong>To Make Ahead</strong>. This salad can be made 1 day in advance.</li><li>If you know you will be serving leftovers, you can make a little extra dressing and set it aside to toss on the leftovers before serving to keep them from drying out. No extra dressing? Try reviving the leftovers with a big squeeze of lemon juice.</li></ul> <p>Let the summer sunshine and the days of Chicken Caesar Pasta Salad begin!</p> source https://familycuisine.net/how-to-make-perfect-boiled-chicken-for-chicken-salad/

#familycuisine

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unknowntrajectories · 6 years ago

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The Platonic Hotel

To Sandy

Somewhere at the edge of the universe, in a once popular seaside resort now only remembered by on old English lady as “The place where I slept with Jim, Ben, Howard, Tony and poor Arthur who still writes me letters from his nursing home. And Alfredo but that was a mistake.”, was a grand hotel known as the Platonic Hotel. The Platonic Hotel was, truly, quite a unique establishment. Built in the Art Deco style (a short-lived art movement from an obscure planet of the Milky Way based on a questionable mishmash of confusing artistic concepts), renovated after the Great Universal Robotic Revolution, it was a place lost in space and time whose motto was “Come as you are, do as you please, get what you want and leave when you’re told. No one will judge you here, except for the sharks in the bar’s panoramic bigger-than-life-sized aquarium into which you will be politely thrown if you do not respect our seventy-seven crystal-clear rules which you will find in the pink binder on your bedside table. (Yes, the one you accidentally threw in the rubbish bin.)” Over the millenniums and despite its lengthy motto, the hotel attracted millions of retired pirates, out-of-work billionaires, shady sport coaches, on-the-run politicians, forgotten actresses and all kinds of other animals, some respectable, others less, but who are we to judge?

Before you get any misconception about the Platonic Hotel and its customers, it is important to mention that the hotel’s success was solely due to the combination of two odd facts. First, the only way to find the Platonic Hotel was by getting lost at the edge of both morality and the universe IN THE SAME TIME. The second fact was that the hotel had a 24/7 restaurant and bar with the largest selection of mescal of the universe, and who doesn’t like a little taste of Mexico on a lonely night. Well, at least a lonely beginning of a night.

Anyone arriving at the Platonic Hotel would do the same thing. They would check-in with the gorgeous android Gits (Sorry, she never sleeps with customers, but have you met Sally yet?), get over their jet lag with a twelve-hour steaming-hot bath in their 5D aquarium-immersed glass-tub surrounded by the universe’s largest collection of rare sharks and the occasional remnants of disrespectful customers, and they would eventually sit at the bar where they would enjoy (for the first and last time) the restaurant’s iconic seven-thousand-hour-braised-crocodile-filet-on-its-bed-of-soft-boiled-ostrich-egg-floating-on-a-sea-of-house-made-magic-mushroom-gravy-with-a-side-of-kale-salad-for-those-vitamins-your-mom-always-tells-you-about before striking a conversation with Robart the robot-bartender who would spice-up the ever boring talk with a waterfall of mescal-based cocktails. Robart would always let you know that “When you’ve been providing humans with their favorite life-saving life-soothing life-shortening substance and listening to their constant moaning-groaning-complaining for as long as I have (close to eternity, really), you come to realize that they are nothing but primitive robots with no imagination, an obsession for what everyone else thinks of them and not the faintest idea of why they were born and what they are supposed to do during those short few years they call life.”

At least that was what Robart used to say until something really interesting happened and made him reconsider his views on the human race.

It all started with a twice-married-now-happily-single-thank-you-very-much bounty huntress called Diva whose words were as sweet and as in-your-face as her breasts which she loved so much that she had insured them for seventy million dollars. Robart still remembered really well the day Diva sat at his bar for the first time. In fact, being a robot and all, he remembered it perfectly and he could project the scene for you on a I-MAX screen with Dolby Digital Surround Sound if you were to ask him about it. What struck Robart right away about Diva, apart from her divine breasts which accidentally bounced on his old-fashioned robotic face when he leaned over her a little too close to examine an exotic collar-bone tattoo she had mentioned during their conversation, was her confident prediction of the soon-to-come end of the world. She had all kinds of stories about melting glaciers and nuclear wars and exploding suns and planets sucked in by giant black holes and disappearing galaxies and all sorts of other catastrophic events that strangely appealed to Robart’s secret desire for chaos and death in his all-too-repetitive all-too-predictable life.

Of course at first he thought that Diva was just another Goth girl whose passion for black leather clothes and skulls and anything dark and depressing was a way to get attention (and well, let’s not forget she’s a bounty huntress). But in the following months, more and more customers started bringing up stories about the end of the world. Now, what an exciting idea compared to the usual “He fucked her and the government stole this and she left too early and life’s a bitch and I’m so hot and haters gonna hate and fuckers gonna fuck and suckers gonna suck and what a beautiful sunrise this morning on the pier and can I still get the brunch menu please cause I drunk too much last night and I want my coffee and bacon and let’s add a mimosa to get over this stupid hangover which is completely undeserved”. And Robart slowly began to wonder if he might finally die one day, an idea so extreme and so delectable that his circuits were almost catching in fire every time he was considering it.

Until one day, it finally happened. It took about seven minutes. Not too short, not too long. Just long enough for Robart to invite Gits into the Triple Deluxe Emperor Suite where they laid down on the faux polar bear carpet and exchanged emails, algorithms, high-end NASA lubricants and external hard drives to feel less scared and less lonely and just to pretend there was something to do while their metal bones were slowly melting and their mega-fast micro-processors were over-heating one after the other and their extra-sensitive multi-wavelength sensors were providing them with the most accurate data on the big-bang-bongo-bong-boom explosion of the universe. And while his perfect robot body and robot mind were disappearing with the rest of the know universe, Robart finally understood all the craziness and the irrationality and the stupidity of the human race and in his core database, he updated the description of the variable human to: “Humans: not so bad after all. Fuck, it must be hard to know you’re gonna die while being so primitive and imperfect!” Napier, 27/07/2018

#StoryOfTheDay

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layervelvet27-blog · 5 years ago

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Leroy & Lewis

When I moved back to Austin a year and a half ago, I noticed my hair smelled like BBQ every single day when I got home even if I hadn’t stepped foot inside a BBQ joint! Smoked meats are just flamin’ everywhere. After checking out Freedmen’s, Terry Black’s, Lamberts, Franklin’s, Stiles Switch, Mickelthwait Craft Meats, I needed a break from the meat sweats and permanent smokiness you taste the rest of the day with each swallow. However, I finally checked out Leroy & Lewis which is a food truck placed next to Cosmic Cafe, Crux Climbing Gym, and Infinite Monkey Theorem right on South Congress closer to Ben White. This spot just crawled up to the very top of my Favorite BBQ list because like their slogan says,” New School BBQ, Old School Service.” They have alternative cuts of meat like beef cheek, fried rice boudin, barbacoa, and what I like the best is that they have fresh forward thinking sides that encompass GREENS instead of just beans and potato salad.

I’m always going to judge a Texas BBQ place by its brisket. While it’s truly hard to keep this juicy, flavorful, and consistent, it’s my #1. Leroy & Lewis hits it spot on with pockets of fatty, perfect bark edges yet lean pieces of brisket all at the same time from Beeman Ranch. They also have Beef Ribs szechuan style from Peeler Ranch, Porchetta, Housemade Duck Mole with Boudin Sausage which was fun, Mac and Cheese Stuffed Quail and burgers sometimes. The beet bbq sauce stole my breath away and you might even eat it by itself it’s so good. I love the Kale Caesar Slaw as it really is a good intermission between meat bites. Unfortunately, they were out of the Fire Roasted Sweet Potato with Cosmic Herb Butter, but other sides that day included: Chili Frito Pie, BBQ Fried Rice, and even a Brisket Chocolate Chip Cookie.

The menu changes daily so make sure you check it out online. They are open Wednesday – Sunday. I love this little “village” where you can sit outside at picnic tables, grab some wine, even kombucha, or participate in some bouldering before you hit the big meal next door. This is a very authentic, local, Austin experience!

Source: http://www.chekmarkeats.com/leroy-lewis-bbq/

#read more #see more #check it out #interesting #learn more

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rawchefyin · 5 years ago

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#RawChefYin visits Wild Food Cafe in London🇬🇧🇬🇧🇬🇧 When I searched for places to eat raw vegan food in London, Wild Cafe kept popping up. They call themselves London's leading raw-centric, vegan, vegetarian plant-based restaurant in Covent Garden with a focus on fresh, wild, mineral-rich foods that taste delicious and that nourish your body, mind and soul. So it was somewhere I knew I had to visit when we go to London. So glad we did, it’s my kind of food. I also got to chat with Katia who oversees the place and she was just lovely! We had: 1️⃣The Green Samurai Burger 14.5 GBP Raw pink olive, shiitake mushroom & burdock root patty, wasabi feta crumble, seaweed & radish pickles, miso mayo, hawthorn berry ketchup, fresh spring onion – served in a baked green bun with black sesame with cheese & onion kale chips 2️⃣Wild Mayan Salad 14.75 GBP with smoked coconut flakes, pomegranate, blood orange, cacao nibs, wild green leaves, avocado, marinated courgette, squash, wakame and quinoa – with red pepper, oregano, lime & mustard dressing 3️⃣Soup of The Day: Mushroom Mania 4️⃣Pink Rhubarb Cheesecake 9.5 GBP I enjoyed everything!!!! Revitalising, nourishing, delicious and high raw food. Thanks Ben and Leo for being open to having lunch here! @wildfoodcafe 14 Neal's Yard, Fl 1st WC2H 9DP London, United Kingdom (at Wild Food Cafe) https://www.instagram.com/p/BzfwLl-J16a/?igshid=2zpmcbgmb22l

#rawchefyin

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msculper · 8 years ago

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I really really loved the Turn characters on vine post, what do you think would be on their Instagrams? Thank you!

Hello, friend!

Mary would be a mommy lifestyle/art Insta, where she does massive artsy wood burning pieces and posts pictures of Sprout in afternoon light through glass doors leading to the porch. Yeah.

Abe would be a memer. Something like this comes to mind?

Anna does makeup and fitness. Serious yoga goals. Posts her breakfast (egg white and kale omelet on toast), lunch (a green smoothie with an avocado quinoa bowl), or dinner (salad and a clean pot roast), along with workouts, eye tutorials, and pictures from when she gets inexplicably invited to red carpet events (probably just for existing tbh).

Rob is a slime Instagramer, but is a total toddler about it. It’s not artsy, it’s a five year old trapped in a thirty year old body playing with lime green slime in his driveway.

Caleb’s entire Instagram is one entire spam account. Dogs. Friends. Beer. Boomerangs of Ben throwing frisbees to his dog while holding a beer. The like.

Ben posts almost professional grade pics of coffee, his dogs, places he goes. He only actually posts like once a month at most, but he gets lots of followers because he was featured on Buzzfeed’s “Top 20 Hipster Photographers to be Following.”

Peggy does motivational quotes and selfies. Countless Lana Del Rey quotes. Valentine’s Day makes every single one of her followers either throw up or cry. She had a poke tattoo faze.

#turn #add if you'd like!

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drabblemesilly · 8 years ago

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Matt Benning #1

Requested by Anon: Heyy!! Can i get a cute first date with Matthew Benning? 💕 thank you !! [Enjoy! :)]

Word count: 963

No, there is no kale stuck between your teeth. You didn’t even get kale, what the fuck? You got the beef one, not a vegetable salad. Take your head out of the gutter, please. Also, stop chipping your nail polish with your fingers. Just… stop. Stop doing anything, stop fidgeting, you look like you want to fart and you don’t want him to think that, do you?

You gave a quick glance to Matt Benning, who was driving you home from a wonderful – at least for you – first date, and smiled to yourself. You did all right. He will never suspect you as the bumbling fool that you are. Good job, you! Go you!

Now, to make him ask you out on a second date…

“Thank you for coming out tonight,” he smiled, still looking at the road, “I really had a great time.”

You looked up at him and grinned, “me too,” you told him honestly, “I thought I was going to mess this up.”

You didn’t want to bore him with hockey facts you were sure he already knew so you stopped yourself from even mentioning Connor McDavid, you also didn’t want him to think you are thirsty for McCaptain and ruin the date. For the record, you are not thirsty for Connor McDavid.

He snorted, “I already know you like cats so you couldn’t have possibly messed this date up.”

You smiled when you remembered how you met just a week ago. By some twist of fate, you and your friend got invited to a local kid’s house party. You’re really not a big party girl so you had to be dragged to the house. You gave the party thirty minutes before deciding that it wasn’t your scene.

Then you saw the cat.

It was a white fat Persian cat with blue eyes. It was the most beautiful cat you have ever seen in your life and you couldn’t go out of that house with even trying to pet it.

Forty-five minutes later, you were still in that darkened corner of the den, petting the uncharacteristically-docile feline. In came Matt Benning, all six feet of pure hockey defenseman muscle. He took a good look of the nearly-deserted room before focusing on you.

Taking the eighteen steps to get to you, he hovered just in front of you before giving you a lopsided smile. He pointed to the cat and said, “you can’t hog the party cat.”

“Well, you have to share because she stays with me,” you said sassily, not missing a beat, “if I need to stay in this party, I need the cat.”

He shrugged before sitting down beside you, his long legs stretched in front of him, “luck has smiled upon you,” he grinned, “for this gentleman is willing to share,” you noticed the dimple on his cheek and it might have helped melt your resolve because you handed him the cat.

You spent another two hours with him, just talking about anything and everything. You even touched the holy topic of the NHL and you told him snippets of your life. It didn’t even come for a surprise when he told you he wanted to see you again. Look at your confidence go!

After the great dinner at a small but popular restaurant and the ice cream dessert, plus the after dessert coffee, you really should go back to that house and kiss the cat.

Needless to say, you enjoyed the date and you will be so frustrated if you don’t hear from him after tonight. You might burn the Rogers Place but that’s neither here nor there.

He turned the last corner to your house and you counted the light posts until he finally came to a full stop.

You unbuckled your seat belt and turned to look at him with a smile, “do you wanna come in?” you had to offer, right?

He shrugged before giving you another lopsided grin you’re very familiar now, “I’d love to but it’s getting late,” he offered, “I still have a long drive and an early day tomorrow.”

“Game day,” you answered, the closest thing you ever came to mentioning hockey tonight.

He nodded, “I can’t get out of morning skate,” he smiled sadly, “I’ll walk you to your door.”

Ah. The universal way of confusing you. Does he want to walk you to your door to kiss you or tell you that you won’t be seeing him again, ever?

Without missing a beat, Matt went around the car and helped you out. He led you to your front door with his hand on the small of your back. Good sign, right?

At the front door, you looked up at him, “I really did have a great time, Matt.”

He nodded, ��I really did too,” he grinned, “I have to ask you something.”

You frowned, “what?”

He took a folded piece of paper from his back jean pocket and handed it to you, “will you make a sign for me?”

You unfolded the paper and chuckled at the free ticket for tomorrow’s game, “does this mean I’m seeing you tomorrow?”

He shrugged, “tomorrow and the next day, and the next?” he smiled, “this is me assuming you’d like to go out with me again.”

You laughed at that, “I’m making the sign,” you sniggered, clutching the ticket on your chest, “and this is me saying yes to going out with you again.”

You barely heard the whispered, “great,” because all you can focus on is the way he angled his head and how he was slowly leaning towards you. One of his arms held your elbow, the other one cupped your cheek.

You leaned up and met him halfway, giving him a gentle and soothing kiss.

Great indeed.

#matt benning #matt benning imagines #nhl imagines #hockey imagines #imagines #drabble #drabbles #my writing #fanfic #edmonton oilers

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ladystylestores · 4 years ago

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7 Day Healthy Meal Plan (July 27-Aug 2)

posted July 25, 2020 by Gina

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Healthy Meal Plan

If you are a zucchini lover or gardener who has an abundance ready to pick–you will LOVE this weeks meal plan! (we are talking 4 and a half pounds!) Let me know which is your favorite!

Why Should Everyone Meal Plan?

Meal planning is a great way to organize your meals for the week ahead. You also save time and money in the supermarket! And of course, planning ahead helps you stick to your goals!

About The Meal Plan

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc or swap recipes out for meals you prefer, you can search for recipes by course in the index. You should aim for around 1500 calories* per day.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to get organized for 2020! There was a print error last year, but it’s perfect now! You can order it here!

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THE DETAILS:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated WW Blue SP for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!

The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often. Cross check your cabinets because many condiments you’ll notice I use often, so you may already have a lot of them.

And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for cocktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Please let me know if you’re using these plans, this will help me decide if I should continue sharing them!

MONDAY (7/27) B: Avocado Toast with Lemon and Kale (½ recipe) (8B 8G 8P) L: Chickpea Tuna Salad (0B 8G 0P) with 1 ½ cup romaine lettuce (0B 0G 0P) D: Late Summer Vegetable Enchilada Pie (6B 7G 6P) with Cilantro Lime Cauliflower “Rice” (recipe x 2) (1B 1G 1P) and 1 ounce avocado (1B 1G 3P)

Totals: WW Points 16B 25G 18P, Calories 926*

TUESDAY (7/28) B: 2 scrambled eggs (0B 4G 0P) with 1 slice whole grain toast (3B 3G 3P) and a peach (0B 0G 0P) L: Chickpea Tuna Salad (0B 8G 0P) with 1 ½ cup romaine lettuce (0B 0G 0P) D: LEFTOVER Late Summer Vegetable Enchilada Pie (6B 7G 6P) with Cilantro Lime Cauliflower “Rice” (recipe x 2) (1B 1G 1P) and 1 ounce avocado (1B 1G 3P)

Totals: WW Points 11B 24G 13P, Calories 940*

WEDNESDAY (7/29) B: PB + J Yogurt (6B 9G 6P) L: Chicken Waldorf Salad (3B 4G 3P) D: Rosemary Chicken Salad with Avocado and Bacon (recipe x 2) (10B 10G 10P) Totals: WW Points 19B 23G 19P, Calories 875*

THURSDAY (7/30) B: 2 scrambled eggs (0B 4G 0P) with 1 slice whole grain toast (3B 3G 3P) and a peach (0B 0G 0P) L: Chicken Waldorf Salad (3B 4G 3P) D: 2 Sausage Stuffed Zucchini Boats (9B 9G 7P) with a green salad** (1B 1G 1P) Totals: WW Points 16B 21G 14P, Calories 913*

FRIDAY (7/31) B: PB + J Yogurt (6B 9G 6P) L: Chicken Waldorf Salad (3B 4G 3P) D: Air Fryer Shrimp Sandwich with Tartar Sauce (7B 8G 7P) with Quick Cabbage Slaw (2B 2G 2P)

Totals: WW Points 18B 23G 18P, Calories 934*

SATURDAY (8/1) B: Chocolate Chip Zucchini Bread*** (5B 5G 5P) with 1 cup cantaloupe L: Asian Chopped Salad with Sesame Soy Vinaigrette (4B 7G 4P) D: ORDER IN!

Totals: WW Points 9B 12G 9P, Calories 432*

SUNDAY (8/2) B: Caramelized Onion, Red Pepper and Zucchini Frittata (2B 5G 2P) with a peach (0B 0G 0P) L: Turkey Club (recipe x 4) (7B 8G 7P) D: Mediterranean Boneless Pork Chops with Summer Veggies (6B 6G 6P) with Homemade Rice Pilaf (6B 6G 2P)

Totals: WW Points 21B 25G 17P, Calories 912*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**Green salad includes 6 cups mixed greens, ½ cup each: diced tomato, carrots, cucumber, and 2 scallions with ¼ cup light vinaigrette ***Freeze any leftover you/your family won’t eat.

*Google doc

Print Shopping List

Shopping List

Produce

1 small cantaloupe

1 medium Granny Smith apple

6 medium peaches

3 medium lemons

5 medium limes

¾ pounds red seedless grapes

1 small radish

2 small jalapenos

1 (1-inch) piece fresh ginger

1 large head garlic

2 medium ears of corn

1 small cucumber

4 ½ pounds (about 9 medium) zucchini

1 small yellow squash

2 medium carrots

1 small bunch celery

3 medium red bell peppers

1 medium yellow bell pepper

2 medium heads cauliflower (or 8 cups “riced”)

4 ounces sugar snap or snow peas

3 large (7-ounce) Hass avocados

2 small bunches scallions

1 small bunch/container fresh rosemary

1 small bunch/container fresh dill (can sub 1 tablespoon scallion greens in Tartar Sauce, if desired)

1 large bunch fresh cilantro

2 large heads Romaine lettuce

1 small head kale

1 small head green cabbage (use ½ head in Asian Salad instead of purple cabbage)

1 (5-ounce) bag/clamshell fresh baby spinach

1 (16-ounce) bag/clamshell fresh baby arugula

1 medium head butter lettuce

1 dry pint grape or cherry tomatoes

3 medium vine-ripened tomatoes

1 medium red onion

1 small and 1 medium yellow onion

1 medium white onion

Meat, Poultry and Fish

1 package center-cut bacon

¾ pound thinly sliced deli turkey breast (I like Boar’s Head)

14 ounces Italian chicken sausage

1 pound peeled and deveined jumbo shrimp

1 pound (4) boneless, skinless chicken thighs

1 large (about 10 ounces) boneless, skinless chicken breast

1 pound (8) thinly sliced center-cut boneless pork chops

Grains*

1 loaf whole grain sliced bread (I like Dave’s Killer Bread)

1 package 6-inch corn tortillas

1 package seasoned panko breadcrumbs

1 package whole wheat seasoned breadcrumbs

1 small package unbleached all-purpose flour

1 small package white whole wheat or whole wheat flour

1 package angel hair pasta

1 package 10-minute instant brown rice (such as Uncle Ben’s)

1 package 100 calorie whole wheat potato buns (I like Martin’s)

Condiments and Spices

Extra virgin olive oil

Canola oil

Cooking spray

Olive oil spray (or get a Misto oil mister)

Kosher salt (I like Diamond Crystal)

Pepper grinder (or fresh peppercorns)

Cumin

Red wine vinegar

Dijon mustard

Light mayonnaise

Light vinaigrette dressing (or make your own with ingredients in list)

Apple cider vinegar

Soy sauce*

Honey

Sesame oil

Sesame seeds

25% less sodium Montreal Chicken Seasoning

Oregano

Vanilla extract

Dairy & Misc. Refrigerated Items

1 dozen large eggs

1 small box butter

1 (16-ounce) bag reduced fat Mexican cheese blend

1 (8-ounce) bag part-skim mozzarella cheese (I like Polly-O)

1 medium wedge fresh Parmesan cheese

1 (17.5-ounce) container nonfat plain Greek yogurt

1 small tub light sour cream

1 small package crumbled feta cheese

Frozen

1 small package shelled edamame

Canned and Jarred

1 small jar unsweetened apple sauce

1 jar marinara sauce (or ingredients to make your own)

1 (15-ounce) can chickpeas

1 (15-ounce) can black or pinto beans

1 (6-ounce) can wild albacore tuna (I like American Tuna)

1 small jar capers

1 small jar pitted Kalamata olives

1 small jar dill pickles

1 small jar reduced sugar grape jelly

1 small jar reduced fat peanut butter

1 (32-ounce) carton regular or low sodium chicken broth

1 (28-ounce) can whole tomatoes

Misc. Dry Goods

1 small package chia seeds

1 small package chopped pecans or walnuts

1 small package unsalted peanuts

1 package chocolate chips

Baking soda

1 small package brown sugar

1 small package dried ancho chilies (you need 2-3)

*You can buy gluten free, if desired.

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biofunmy · 5 years ago

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The Best Things We Bought in 2019

Put everything in its place

YouCopia Storemore Adjustable Bakeware Rack ($20 at the time of publication)

After months of carefully extracting sheet trays, cutting boards, a pizza stone, and a pie plate from a stacked, wobbling, Jenga-like tower, I bought the YouCopia Storemore Adjustable Bakeware Rack, from our small kitchen ideas guide. This bakeware rack immediately brings order to chaos with its foolproof assembly and adjustable tines, which let you fit many pieces of gear of different sizes vertically within the rack. Now there’s no excuse to pile stuff helter-skelter, and it’s so much easier to find and reach for what I need for the task at hand, whether that’s baking off a salted honey pie or roasting some sausage, greens, and peppers for a sheet-pan dinner.

— Anna Perling, staff writer

Pressure wash everything

Sun Joe SPX3000 Electric Pressure Washer ($135 at the time of publication)

I’d had our budget pressure washer pick sitting in my online shopping cart for a little over a year — I could never quite justify buying it because I thought we’d use it for the one thing we needed it for and then it would languish unused, dusty and forgotten. But I needed to wash my deck, so I finally caved and ordered it because the situation was getting dire and rentals seemed like a hassle. I am happy to report I have now also pressure washed everything in my backyard: the car, the exterior house walls, the bird bath, our outdoor furniture, the grill … the list just keeps growing. My neighbors have also borrowed it, because they’ve seen me outside washing everything and can’t resist how easy it looks to wash years of accumulated grime off things. (And a little neighborly camaraderie feels pretty good.) So if you too have been looking for a project to sink hours into, look no further.

— Daniela Gorny, associate managing editor

Safer, smarter knife storage

Benchcrafted Mag-Blok ($40 for the 12-inch size at the time of publication)

My New York apartment kitchen has no drawers. As such, my knives were piled atop one another inside what was meant to be a wine cubby (why, architects?). That was bad for a few reasons: First, the knives could nick or dull by banging together, and second, it’s dangerous to reach into a pile of sharp knives (duh). I bought the Benchcrafted Mag-Blok, which we recommend in our small kitchen ideas guide, so I could reach for knives quickly and easily, store them more safely, and incentivize myself to immediately dry my knives after cleaning them instead of leaving them on the dish rack. Plus, the Mag-Blok is as sleek as a piece of heirloom furniture, and it’s something I know I’ll keep for a long time.

— Anna Perling, staff writer

A bike that takes the place of a car

Urban Arrow Family ($6,700 at the time of publication)

This summer my family moved to Amsterdam, a city where owning a car is expensive but bike lanes are ubiquitous. This cargo bike (or bakfiets in Dutch) lets me take my 2- and 4-year-old to school or around town, rain or shine, without our having to buy a second car. In addition to a bench seat with two safety harnesses, the Urban Arrow Family has a Bosch electric assist motor, making it easier for me to pedal, and a rain cover for the bucket so the kids stay warm and dry and get to school in style, with room left over for their school bags or a load of groceries. As for their chauffeur, well, I’ve made good use of our guide to gear for foul-weather bike commuting.

— Nathan Edwards, senior editor

A book to make you rethink everything

“How to Do Nothing: Resisting the Attention Economy” ($16 at the time of publication)

I buy only those books that I want to revisit; I prefer to borrow from my local library. But I know I will be meditating on Jenny Odell’s “How to Do Nothing: Resisting the Attention Economy” for years to come (plus, there were too many library holds to wait). Despite the hot-pink, flowery cover and the clickbait title, this book is a cry to reconsider the politics and philosophies behind how people live in a digital world. Odell seamlessly weaves together anecdotes about visiting California’s natural gems with literary theory and insights into how big data uses human consciousness. She makes it all click — and will make you question your own clicking.

— Anna Perling, staff writer

A reliably great iPhone charger

RAVPower Wireless Charging Stand RP-PC069 ($50 at the time of publication)

I had a problem: The flimsy iPhone charger that comes standard with new Apple devices kept sliding behind my nightstand. The solution: the sharp and sturdy RAVPower Wireless Charging Stand RP-PC069. It looks great, charges fast, and is solid enough that it’s never in danger of sliding behind furniture — even when my frenzied daughter is doing her patented flips and “super swoops” on my bed. Also, can we all just admit that it’s a pain to plug that little charging cable into the tiny slot on your phone? My wife initially made fun of me on this latter point: “Oh, it’s sooo hard to plug your phone in, boo hoo.” But I had the last laugh. After several nights of her watching me easily plunk my phone down on this handsome wireless charger while she searched for her cord behind her nightstand and then futzed with plugging it in, she relented and ordered a RAVPower of her own. It’s the little things in life ….

— Ben Frumin, editor in chief

Fresh dried greens

OXO Good Grips Salad Spinner ($30 at the time of publication)

I’ve struggled with washing lettuce for years, stubbornly rinsing, shaking, paper-toweling, fumbling, and cursing my way through the task. The end result was always a bit too waterlogged, a smidgen too gritty, a lot all over the place. No more. In an effort to up my greens-cleaning game, I bought the OXO Good Grips Salad Spinner, from our guide to the best salad spinners, and I haven’t looked back. The spinning mechanism is surprisingly satisfying, a grippy bottom keeps the bowl (which doubles as a serving bowl) in place, and it handles everything from lacinato kale to beet greens with care. “This is a crazy thing,” said my kid, “but I love it!” Enough said.

— Ingrid Skjong, staff writer

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iamandco · 5 years ago

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NBC/GETTY IMAGES If you’re looking for a good laugh, watching “Parks and Rec” is always the way to go. It’s an iconic show for several reasons: Amy Schumer slays the role of Leslie Knope, feminist icon and national treasure, that must be protected at all costs. We get to see pre-Guardian’s of the Galaxy Chris Pratt star as the hilariously stupid and adorable Andy. There was Ron Swanson, Ron Swanson’s mustache and Li’l Sebastian. Parks And Rec was low-key ahead of the self-care game with #treatyoself day. And, lastly, the entire cast was freakishly obsessed with waffles (but like, same). The best part of the show was the fantastic characters and how downright hilarious and relatable they are. We all have a little bit of Leslie Knope, Tom Haverford, Ann Perkins, and others in us… and that’s why viewers love Parks and Rec. Here is some insight into each of the Parks and Rec characters and their most iconic quotes: Leslie Knope Quotes Quite possibly one of the best TV characters of all time (in my completely biased opinion), Leslie Knope is an extremely ambitious, eager, cheerful person who is always working hard at her job, which is deputy director of the Parks and Recreation department of Pawnee, Indiana. Leslie always has energy and a huge smile on her face. She loves waffles (to the point where it’s an unhealthy obsession), celebrating Galantine’s Day with her female besties, and creating binders for everything. She definitely puts her all in everything she does, and wants everyone to have the same work ethic. Her only hilarious cons are that she’s uptight, super dramatic, and overly-competitive at times. But nonetheless, we adore Leslie Knope and the feminist icon she is. Here are our favorite parks and rec quotes, courtesy of Leslie Knope: I am a goddess. If I had to have a stripper’s name, it would be equality. Everything hurts, and I’m dying. I don’t want to be overdramatic but today felt like a hundred years in hell and the absolute worst day of my life. Ovaries before brovaries. Why would anyone ever eat anything besides breakfast food? I’m going to work until I’m 100. Then I’ll cut back to four days a week. You’re the most unreasonable person I’ve ever met and I’m not going to change my mind no matter what anyone says. Ron Swanson Quotes Ah, Ron Swanson…the legend himself. Ron has forever gone on to be one of the most iconic TV characters of all time. It’s safe to say America loves Ron, and Ron loves America—except for paying taxes and the government, which is ironic since he works for the government. He is Leslie’s boss, but let’s be real, Leslie does all the work while Ron sits at his desk and waits until he can go home. Ron is a simple man. He loves bacon, hunting, woodworking, and hates the government and happy people. 99.9 percent of the time, Ron is a cranky, overly masculine guy, but every once in a while, you’ll see his sweet side. Think of Ron Swanson as the human version of Squidward. Here are our favorite parks and rec quotes, courtesy of Ron Swanson: Never half-ass two things. Whole-ass one thing. There will be alcohol there, so I will go as well. I’m just gonna stay angry. I find that relaxes me. The less I know about other people’s affairs, the happier I am. I’m not interested in caring about people. I once worked with a guy for three years and never learned his name. Best friend I ever had. We still never talk sometimes. If there were more food and fewer people, this would be a perfect party. I regret nothing. The end. Tom Haverford Quotes If you need help building up your confidence, just watch Tom Haverford on this show. Tom is Tom’s biggest fan, and he lets everyone know. I mean, I guess you do have to be your biggest hypeman? Tom is Leslie’s right-hand man, and they are a hilarious duo. Tom is sarcastic, dramatic (even more so than Leslie) and very eccentric. This guy has red carpet in the soles of his shoes. Tom loves dressing up in the latest trends and is always down to pose for a photo. Here are our favorite parks and rec quotes, courtesy of Tom Haverford: Most people would say ‘the deets’, but I say ‘the tails’. Just another example of innovation. I have never taken the high road. But I tell other people to ‘cause then there’s more room for me on the low road. My usual bedtime routine: Facebook, Twitter, Tumblr, Instagram, Facebook, Twitter, Tumblr, Instagram till I slowly drift off. Twilight is dope. Call me a romantic, but by the end of the night, I will have between 1 and 4 new girlfriends. Ann Perkins Quotes Ann Perkins is the beloved girl-next-door and Leslie’s best friend. Ann is sweet, kind, compassionate, and seems to be the only normal one in this crazy group of characters. She’s a little shy and timid at first, but definitely comes out of her shell as the seasons go by. She’s definitely the mom of the group and is always there for her friends. Here are our favorite parks and rec quotes, courtesy of Ann Perkins: I’m putting myself out there, meeting new people, having some casual fun and it is...awkward. My body’s like a chip too. Right now my gut is telling me we’re going to listen to Mariah Carey the whole way home. Jogging is the worst. I know it keeps you healthy, but God, at what cost? April Ludgate Quotes April Ludgate: The ultimate spirit animal. April is the youngest character out of the Parks and Rec gang, and is definitely the sassiest. She’s known for her dark humor, her dry wit, and her goth-like personality. April pretty much hates her job; she’s always texting or napping at her desk, and she’s always rolling her eyes when Leslie asks her to do something. Despite her seemingly tough exterior, you can tell April truly cares for her Parks and Rec family and enjoys working with them. Here are our favorite parks and rec quotes, courtesy of April Ludgate: I declare that everything you are saying is stupid. I wasn’t listening but I strongly disagree. I wasn’t listening but I strongly disagree. The only things I like are dogs, sleeping late and weird birthmarks. I’m going to murder you a thousand times. Being a responsible adult sucks butts. That’s gross. I love it. Alcohol is fun and delicious. Andy Dwyer Quotes Andy Dwyer a.k.a. America’s Sweetheart. We love Andy and how adorable he is. While he’s not the brightest, he is the kindest person ever who's always trying to put a smile on people’s faces and always sees the positives in a situation. He’s pretty clueless about everything, but one thing’s for certain, Andy Dwyer is perfect just the way he is. Also, Andy and April are #couplegoals. Here are our favorite parks and rec quotes, courtesy of Andy Dwyer: I have no idea what I’m doing but I know I do it really, really well. Running is impossible. My only plan was to buy Skittles. Leslie, I typed your symptoms into the thing up here, and it says you could have network connectivity problems. Dude, shut up! That is awesome sauce. April, you look like an angel with no wings. Jerry Gergich Quotes Jerry, poor old Jerry. Jerry is often the butt of jokes with the other characters and the first one to be blamed if something goes wrong. He is often ignored by his coworkers, but surprisingly, he doesn’t mind. He knows they care about him and vice versa. Jerry is quite dorky and corny; he’s the epitome of a dad who loves dad jokes. Here are our favorite parks and rec quotes, courtesy of Jerry Gergich: Comic sans always screams fun. One can never have enough socks. My marbles are full of mouth today. Donna Meagle Quotes Donna Meagle is the sassy bestie we always wanted. Donna always keeps it real and keeps people in check. She’s pretty lowkey and keeps to herself, but knows how to be the life of the party when there is one. Here are our favorite parks and rec quotes, courtesy of Donna Meagle: If you don’t like how I tweet, don’t follow me. Stay away from wine. Wine is crying juice. Stay away from wine. Wine is crying juice. Yes I am a hunter and it’s you season. You better watch yourself. Normally, people tell you to talk about your problems. I’m gonna recommend you bottle that noise up. Ben Wyatt Quotes Ben Wyatt is Leslie’s coworker turned husband. He’s dorky, a little uptight, and quite paranoid over a lot of things. Leslie and Ben are great for each other; Leslie brightens up Ben’s life and Ben helps balance Leslie’s craziness. Here are our favorite parks and rec quotes, courtesy of Ben Wyatt: I don’t even have time to tell you how wrong you are. Calc-you-later. My Brita filter is older than their relationship. I’m not afraid of cops. I have no reason to be. I never break any laws. Ever. Because I’m deathly afraid of cops. Chris Traeger Quotes Chris is “lit-er-ally” the best. He’s a lot like Andy; lovable, super happy, and always positive. Although, Chris is super into health and fitness. He *casually* runs five miles a day, is always drinking kale smoothies, and loves to make his own healthy salad dressing which he brings to restaurants. One mannerism that Chris is known for is over pronouncing everything. Here are our favorite parks and rec quotes, courtesy of Chris Traeger: If I keep my body moving, and my mind occupied at all times, I will avoid falling into a bottomless pit of despair. I am 100% certain that I am 0% sure of what I’m going to do. Isn’t language fun? My body is finely tuned, like a microchip. I’m not lonely. I have me. As you can see, these characters are downright hilarious and we’ll always be able to relate to them. Thankfully, “Parks and Recreation”is on Netflix, so you can binge on this hilarious show right now.

#self care #self love

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waxeight06-blog · 6 years ago

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‘White People Food’ Is Creating An Unattainable Picture Of Health

Tanisha Gordon doesn’t see what white people love so much about cottage cheese. Or salads, especially when they’re topped with fussy ingredients like candied almonds, pickled carrots or Brussels slaw.

Gordon is a 37-year-old employee at an IT company in the Washington, D.C., area, and until recently, her diet was deeply saturated with fast food ― McDonald’s, Taco Bell, you name it. When her doctor diagnosed her last year with pre-diabetes and prescribed her a CPAP machine to help her sleep through the night, she began working with a nutritionist to clean up her diet. But the lifestyle change she sought would require more than cutting out Chicken McNuggets.

As a black woman, Gordon battled the perception that most of today’s healthy food is “white people food.”

“A lot of the time, when you go to restaurants now, they have these extravagant salads with all these different ingredients in it, like little walnuts and pickled onions ― like the stuff Panera sells,” Gordon told HuffPost. “For me personally, that’s like a white person’s food. A lot of the mainstream stuff that’s advertised comes across as being for white people.”

Today’s Goop-lacquered definition of healthy eating has made it de rigueur to guzzle $9 bottles of cold-pressed kale juice or chug hydrogen-infused water. In this micro-bubble of fastidiousness, a healthy diet means more than consuming your daily dose of fruits and veggies. It means eating pudding made of chia seeds (yes, the same ones used to make Chia Pets) and sprinkling your açai bowl with goji berries, even if you have no idea what either of those things are.

There’s nothing wrong with being nutritionally ambitious, but we’ve cultivated a health food culture that’s unattainable for the multitudes who can neither afford nor identify with it.

“You’ve got the dominant culture in the USA being white culture,” black restaurateur Dr. Baruch Ben-Yehudah told HuffPost. “And that white culture has taken the power to define all things good as white, and all things white as good. So that definition of healthy eating is not an accurate depiction of eating healthy.”

Over the course of a year, Gordon shed 60 pounds and outgrew the need for a CPAP machine simply by making some changes to her diet. But food isn’t always the biggest obstacle to a healthy lifestyle. Cultural barriers can be just as powerful.

“White culture has taken the power to define all things good as white, and all things white as good. So that definition of healthy eating is not an accurate depiction of eating healthy.”

- Restaurateur Dr. Baruch Ben-Yehudah

“For a person who needs to re-train their mind and think differently about healthy eating, that’s always gonna be their struggle; getting past, ‘This plate of food is for a white person,’” Gordon said.

Healthy food has historically been less accessible to black Americans in a number of ways. So, does eating healthy have to be equated with eating like white people? According to a new generation of chefs, nutritionists, academics and patients, the answer is no.

Charmaine Jones, a Washington, D.C.-based dietician who is black, penned a short paper earlier this year called “Do I Have To Eat Like White People?” that shared the dietary struggles of her clients, whom she describes as primarily low-income African-Americans on D.C. Medicaid.

The majority of her clients seek nutrition strategies to treat obesity, Type 2 diabetes, heart disease or high cholesterol, a set of challenges that are particularly prevalent in the black community. Gordon was one of her clients.

Jones describes “white people food” as salads, fruits, yogurts, cottage cheeses and lean meats ― the standard low-fat, heart-healthy foods promoted by the U.S. Dietary Guidelines.

Every five years, a 14-member advisory board writes those guidelines, which dictate what the average American should eat to maintain a healthy lifestyle. The current board has only two black members. The U.S. Department of Health and Human Services didn’t respond to HuffPost’s request for comment.

Isabella Carapella/HuffPost

African-American adults are nearly 1.5 times as likely to be obese as white adults.

African-Americans are at a much higher risk for a number of genetic predispositions and health issues, many of which are strongly influenced by diet. The numbers speak volumes.

Black Americans face a significantly higher risk of diabetes than white Americans, particularly for Type 2 diabetes: The prevalence is 1.4-fold to 2.3-fold higher in African-Americans.

The prevalence of high blood pressure in African-Americans in the United States is among the highest in the world. That high blood pressure is often attributed to higher rates of obesity and diabetes in the black community, as well as a gene that potentially makes African-Americans more salt sensitive.

African-American adults are nearly 1.5 times as likely to be obese as white adults. While approximately 32.6 percent of whites are obese, the rate for African-Americans stands at 47.8 percent.

Jones’ clients say they didn’t find it easy to get help in the black community.

“I found it difficult to find a black nutritionist. [Jones] was the only one I found when I was looking,” Gordon said. “Part of the reason I picked [Jones] was because she had similarities to me. I felt as if she would understand my body type more and she would understand the culture I come from more.”

“Even after I met her, I asked her what made her become a nutritionist, and she said, growing up, she’d never seen a black person be a nutritionist. So that was something we definitely related on and ultimately why I picked her.”

That’s not to say the black community isn’t without its proponents for healthy eating. Former first lady Michelle Obama launched the “Let’s Move” campaign in 2010 to address the problem that one-third of U.S. children are overweight or obese. She sought to break down cultural and socioeconomic divides by cultivating partnerships with big business and championing sweeping legal changes that would affect both the rich and poor.

But Obama often met resistance, finding that food is an everyday comfort that many Americans aren’t willing to compromise on.

Empics Entertainment

Former first lady Michelle Obama speaks on behalf of Let's Move in London.

Jones says she runs into this problem with many of her clients.

“It’s very frustrating,” she told HuffPost. “My clients feel pressure that they have to change the way they eat. They have to start incorporating foods that are not common to them. So any time that happens, there’s a resistance against the pressure.”

Natalie Webb, another registered dietician and nutritionist in the D.C. area who is also black, told HuffPost that her clients share that same frustration.

“My clients absolutely associate healthy eating with eating like white folk,” Webb said. “I think it stems from what people see in marketing and what they associate healthful eating with, and it often doesn’t include foods they’re familiar with.”

“When you change folks’ food ― especially people of color ― it’s like you’re asking them to change who they are,” Webb said. “That’s why it’s so important as a dietician to start where folks are and introduce foods that are going to be familiar but maybe in a little different way.”

Psyche Williams-Forson, associate professor and chair of American Studies at the University of Maryland, powerfully described how people react to interventions in their diet.

“When you go into a person’s culture and you say, ‘You can’t eat this,’ or ‘You can’t do that,’ it’s just like going into your house and moving your furniture. You’re going to feel violated, you’re going to feel invaded. It makes people feel like their cultural sustainability has been compromised.”

“I try to encourage people to remember that food is part of the constellation of material objects that we deal with every day. And every time you have a material possession that’s been taken away from you, you’re going to be very protective.”

Few, if any, cuisines are more firmly attached to African-American culture than soul food, which took on an especially political meaning in the 1960s.

Williams-Forson explained that when writer Amiri Baraka coined the term soul food in the ’60s, he was very specifically responding to a criticism that the African-American community didn’t have its own culture. “Baraka chronicled a number of foods that at the time were heavily eaten by people in the South, everything from ham to sweet potato pie and sweet tea,” she said. “The actual label of soul food became a political term.”

Cultural historian Jessica B. Harris has echoed that argument, writing that in the 1960s, “soul food was as much an affirmation as a diet. Eating neckbones and chitterlings, turnip greens and fried chicken became a political statement for many.”

- Psyche Williams-Forson, University of Maryland

Ben-Yehudah adds even more context: “Soul food is an experience in culture, it’s an experience in connecting with not only the people around you today, but connecting with the souls and the spirits of those that came before us that had created an identity for the food we were consuming,” he told HuffPost. “It not only provided nourishment but also allowed us to have a good experience. The soul food was a comfort food. It comforted us in times of difficulty.”

Erica Bright is a 45-year-old management analyst who sought Jones’ help last year to make some dietary changes. She’s been making positive changes to her health by adjusting what she eats, something she was open-minded to since the beginning of the process. But she doesn’t think everyone feels that way.

“The thing that bothers me about eating healthy is that in the media, people appropriate different ways of eating to different people,” Bright told HuffPost. “And so I don’t necessarily feel like black people eat as unhealthily as people would assume that we do. If you think about Italian food, which I love, it’s just as fatty [as soul food], but it doesn’t have that same reputation.”

She points out that the origins of Southern food took root at a time when it was necessary to cook with less-than-ideal ingredients.

“Some people think all black people eat is chicken and collard greens, and that’s not necessarily true. However, out of utility and necessity, we ate a lot of that down South back in the day because that’s all that was available. It’s not like we didn’t know what carrots or Brussels sprouts were.”

“Stereotyping is extremely frustrating. We all have to find an approach to food that still respects and honors our culture. We can still respect our ancestors for how they had to eat out of utility. Now, I have a lot more choices than they did. I shop at Whole Foods, I can go to Trader Joe’s.”

It’s especially evident that these diet stereotypes don’t always apply when talking to someone like Novella Bridges.

Bridges is a 45-year-old nuclear chemist who lives in the D.C. area. She started seeing Jones in 2017 to treat high blood pressure that suddenly arose after both of her parents passed away. Unlike many of Jones’ clients, Bridge pays out of pocket for the nutritionist’s services. But more significantly, she has been eating healthfully her whole life.

“I was raised by a nurse,” Bridges told HuffPost. “I didn’t have to make a lot of changes once I started seeing [Jones]. I was used to eating the food pyramid, so I was raised in such a way that we all were real big on fruits and vegetables. Most people from the inner city or from my culture didn’t eat a lot of those vegetables, but we did.”

Bridges sees herself as being from a distinctly different cultural cross-section than most of Jones’ clients, and she doesn’t feel closely connected to her roots through the foods she eats.

“Some people think all black people eat is chicken and collard greens, and that’s not necessarily true. It’s not like we didn’t know what carrots or Brussels sprouts were.”

- Erica Bright, 45-year-old management analyst

“I would never qualify what I eat as being from one culture or the other,” Bridges said. “No matter who you are, you need to eat fruits and vegetables every day. The bottom line is, we’ve gone to a processed way of eating, and African-Americans have claimed that as their type of food. [African-Americans] want to dismiss healthy eating as being for white people because it’d require a change. The truth is, when people are asked to change, change is difficult.”

“It has more to do with class than race,” she added.

Indeed, money is an inevitable issue when it comes to healthy eating.

Larry Perkins is a 40-year-old married father of two and a Walmart employee. His doctor sent him to Jones last year because he had been diagnosed as pre-diabetic. He made the suggested dietary changes with aplomb, but not without increased financial strain as he attempted to provide healthy meals to his family.

“The most frustrating thing about being on a diet is not having the money to purchase the stuff that you need,” Perkins told HuffPost. “It’s hard to pay for it.”

“A lot of the healthier meals are not marketed toward us. When you go to Sweetgreen or Chopt, their menu is not geared toward low-income families. I can’t take my family there to eat healthy without breaking the bank.”

“I think it’s more of a class issue than a race issue, because in all actuality, you’ve got low-income people, black and white, trying to eat healthy, and the prices really aren’t geared toward any of us,” Perkins said. “We all want to eat healthy, but they just don’t market their menu for us.”

Jones, too, cites socioeconomic factors as one of the primary roadblocks preventing her clients from transitioning to a healthier diet, in part because her clients do the majority of their shopping in food deserts, which lack access to affordable, healthy foods like fresh fruits and vegetables. In the United States, many low-income black neighborhoods can be considered food deserts.

Based on the United States Census Bureau’s Income and Poverty in the United States report from 2016, the average black household made $39,490, while the average white household made $61,858. While only 11 percent of white Americans lived below the poverty level, 22 percent of the black American population did.

There are, however, those who warn against using the term “food desert” as a blanket assessment of a community. Forson-Williams explains: “Every community has a means of sustaining itself culinarily. Not every community may have a supermarket, but supermarkets are not panaceas.”

Jones has to find innovative ways to help her clients make healthy choices when the options are sparse. “Most of my clients live in economically disadvantaged areas, and I have to become creative and learn what’s in those stores to direct my clients how to eat healthy from those places.”

Though Jones teaches her clients how to make healthier soul food at home, finding healthy restaurants that serve soul food is another issue entirely. HuffPost talked to two black restaurateurs who run vegan soul food restaurants, chef Gregory Brown and Ben-Yehudah, about their experiences.

Barbara Haddock Taylor/The Baltimore Sun/TNS via Getty Images

Gregory Brown holds a plate from his restaurant in Baltimore on Aug. 26, 2016.

Brown is co-owner of Land of Kush, a vegan soul food restaurant that opened in downtown Baltimore in January 2011. His restaurant specializes in dishes like vegan BBQ rib tips, smoked collard greens, vegan mac and cheese, candied yams, vegan drumsticks, smoothies and fresh-pressed juices. He created his restaurant to provide patrons with a healthier version of soul food, which he says is inherently unhealthy. “It’s heavy, greasy, animal-product based ... in its original form, it was really just scraps. Not the healthiest things. Black people just kind of made it taste good to make it palatable. That just became the cultural regularity.”

Ben-Yehudah is the owner of several restaurants, including vegan soul food restaurant Everlasting Life in the Capitol Heights area outside D.C. He agrees that soul food has been in need of a healthy makeover.

“Soul food is always greasier, it’s always saltier, and it’s always sweeter,” Ben-Yehudah said. “So those three elements that we don’t need more of in our diet are definitely found it more abundance in today’s soul food diet. I call it the Standard Black American diet, and it has created many of the health challenges that we have today because it’s void of nutrition, it’s full of toxins and it’s addictive.”

But now Brown sees a change in pop culture that’s influencing the black community to make some healthy changes.

“Just in the past three years or so, you just see an influx of popularity of veganism in pop culture. You see celebrities and athletes eating a plant-based diet. You hear about [NBA player] Kyrie Irving, Beyoncé and Jay-Z, you hear about a lot of different celebrities going vegan, so it makes people more willing to try it if they hear about their favorite celebrities doing it.”

But when Brown first opened his vegan soul food restaurant seven years ago, he saw some resistance from the black community.

“There’s always resistance,” Brown said, “because people are stuck with their culture, their background, their traditions. It’s a part of their living. It’s difficult to break people away from that, so people show a little resistance.”

“African-Americans might say, ‘I don’t want to eat like white people.’ However, at the end of the day, it’s not eating like white people, it’s actually eating the way we used to eat before we were brought to this country.”

- Restaurateur Dr. Baruch Ben-Yehudah

Brown’s solution to changing customers’ mindsets is meeting them where they are and finding a path toward healthy eating that lies somewhere in the middle.

“That’s the basis of our restaurant: Meet people where they are,” Brown said. “Black people like barbecue and they like collard greens, they like yams. Let’s offer that to them but at the same time, let’s put quinoa on the menu, and let’s also have some fresh fruit smoothies. That’s how we integrate it into people’s mindset. What do you like to eat? Let me tell you how I can make that vegan.”

“What we want to provide is the full transition,” Ben-Yehudah echoed. “We want to meet the person who’s accustomed to the fried fast food, meet them there and be able to provide them a transition point so they can engage the vegan, healthier food lifestyle.”

And that healthier food lifestyle doesn’t have to look white.

“African-Americans might say, ‘I don’t want to eat like white people,’ said Ben-Yehuda. “However, at the end of the day, it’s not eating like white people, it’s actually eating the way we used to eat before we were brought to this country.”

“I don’t think there’s such a thing as white people food,” Williams-Forson said. “But I think there are foods that have been assigned to black people, and there are foods that have been more in line with white communities. And I think soul food is largely what gets short-handed as black people food, and things like veganism and vegetarianism get short-handed as white people food. Quite frankly, African-American people have been eating white people’s food since we arrived on this continent. But a lot of folks don’t know that because the food we tend to get associated with is almost always soul food.”

And though redefining one’s diet always comes with challenges, for Bright, the journey to a healthier lifestyle turned out to be much more personal than cultural.

“We can learn how to make the foods that we love in a [healthier] way and be comfortable with that. It’s not an insult to Grandma and Mommy and how they used to make these things,” said Bright, whose mother died of colon cancer and whose grandmother had heart issues.

“I want to honor them by learning how to do this whole thing a little bit better. A different diet could have maybe kept them here a little while longer. It’s important to me: I feel like if I can learn how to do this a little better, I’m still honoring them, and I think they’d be proud of me in the process. I think that’s the kind of shift we have to make collectively.”

CORRECTION: A previous version of this story misspelled Capitol Heights and indicated that it is in D.C. In fact, it is just outside the city in Maryland.

Source: https://www.huffpost.com/entry/white-people-food_n_5b75c270e4b0df9b093dadbb

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healthbolt-blog · 6 years ago

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New Post has been published on Health bolt

New Post has been published on http://www.healthbolt.net/cooking/healthy-cooking-classes-michigan/

Healthy Cooking Classes Michigan

Contents

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twoguystrybbq-blog · 6 years ago

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Gates BBQ

Ben:

It was a big week for Leo and I. Not because anything particularly noteworthy happened in either of our lives (unless Leo got married without telling me, and in that case, I’m furious because I absolutely plan to vomit on the dance floor at his wedding). It was a big week because we were visiting another “heavyweight” in Kansas City barbecue. This was Gates week.

In actuality, I didn’t decide and suggest we try out Gates until the Sunday we did. I was feeling a little rushed, a little lazy, but mostly just hungry. And lucky for me (and Leo), one of Gates’ several locations is just around the corner from my apartment. I drive by this particular location several times a week, but I never stopped in, knowing that Leo and I would eventually give it a proper Two Guys Try, try. It would be a shame to sample Gates haphazardly; it deserves respect.

My guess is that Gates BBQ is the most widely-known Kansas City purveyor of barbecue. People in the barbecue community (yes, that exists), will rightfully sing the praises of Joe’s, or Slap’s, or LC’s. But if you have a friend from, say, Atlanta, there’s a strong chance that person knows about Gates. If your buddy has been to Kansas City just once and just for a weekend, I bet he went to Gates. Gates is Kansas City barbecue.

To be clear: I’m not saying Gates is the McDonald’s of barbecue. Far from it, nothing about Gates feels over-produced or inauthentic. They’ve just followed a simple formula to becoming KC’s most well-known barbecue: simple but classic and superb food, wildly tasty sauces, and that easily recognizable Gates BBQ sign.

Leo and I met at Gates in the late afternoon on a beautiful Sunday. In fact, it was likely one of the last truly perfect weather days we’ll have in Kansas City this year -- a light breeze, gentle sun, temperature in the mid-70s. Lucky us, Gates has plenty of patio seating.

Gates has been slinging ‘cue since 1946. I obviously wasn’t around then, but I can guarantee you not much has changed since then. Gates feels steeped in tradition. It all starts with the women taking your order with Gates’ trademark “Hi, may I help you?” (a phrase that is literally a Gates catchphrase on signage). You might not know you’re next in line, or where the line is going, but they know, and that’s all that matters. And more importantly: the way they take your order at Gates is unique to Gates and part of the experience. It’s tradition.

The Gates’ menu almost certainly hasn’t changed since the 40’s -- a testament to the quality of barbecue. Beef, ham, turkey, pork, ribs. (Gates also, obviously, offers burnt ends, but those likely weren’t around until… the 60’s?). By the pound, on white bread, or on a bun. All your sandwiches come with fries. Or, if you really want to get wild, Gates has the staples of the side game: beans, potato salad, slaw. No pickled seaweed on a bed of kale here, Gates is strictly Kansas City barbecue. It oozes history and authenticity.

When Leo and I ordered, we were siphoned off into separate lines. The wait was less than 10 minutes, but there were enough people to certainly call the place “busy.” Off on my own while Leo placed his order, I peered behind the counter to Gates’ smokers -- those wondrous caverns of smoked meat. Everytime the smoker opened, I was wafted with smokey deliciousness.

As we were at a classic barbecue establishment, I placed a classic order: brisket, fries, beans, and sweet tea. While my order was being prepared, a woman next to me picked up her “Presidential” barbecue tray and good Lord did it look magnificent -- a tray about a yard in diameter piled high with a bounty of meats. We’ll leave that for another time and when I’m ready to move up in weight class. Today, I’ll just take my typical feast.

By the time my food was ready, Leo had collected his order, extra sauces (a necessity at Gates), and made his way out to the patio. Did I mention it was a beautiful day? Because it hit me again as I sat down in the shade, surveying my plate of brisket and Leo’s plate of ribs. Time to loosen the belt.

At Gates, it all starts with the sauce. Gates is known for its sauces, and for good reason: you’d be hard-pressed to find a more flavorful sauce in the city. The Gates original sauce is about as far away from the cheap grocery store sauce you dip you McNuggets in; it’s packed with strong flavors. The original is much spicier than most, but certainly not in an overpowering way, because that spice is balanced out with plenty of tanginess (it’s a word). Nothing about this sauce is weak, and for me, it’s the highlight of every meal I’ve had at Gates -- including the several meals I’ve had there since Leo and I visited.

The spicy sauce is extra spicy; proceed with caution. But again, it’s not just some sort of hot sauce parading as barbecue sauce. There’s a delicate balance of flavors going on here. Yes, the spicy sauce has a kick, but I have had no problem slathering it on a sandwich or dunking fries in it.

Like the sauce, the beans were bursting with flavor. It had been years since I had tried Gates’ beans, so on this day I was particularly blown away by how flavorful they are. In terms of consistency, the beans aren’t thick and hearty, nor were they soup-like; they are somewhere in between but always packed with complex flavors. On the first bite, I thought the beans were spicy. On the second, I thought sweet. On the third… tangy? On the fourth bite I just knew I wanted more. All sandwiches at Gates come with fries, but I can’t recommend enough trying the beans; you won’t regret it.

When I think of Gates’ brisket, one word comes to mind. Quality. Because Gates has been at it for so long and with so many locations around Kansas City, you know their barbecuing process is down to a science. No single piece of meat will be tough, no piece lacking in smokey flavor. And again, it’s important to note that nothing about Gates tastes mass-produced. Instead, the brisket I had that day tasted like something that’s been perfected over decade after decade.

The brisket you get at Gates is the epitome of Kansas City barbecue: thin sliced, tender but not fatty, and a distinct smokey flavor that pairs perfectly with a sauce. And for that matter, Gates is the epitome of Kansas City barbecue: Strong, flavorful sauces paired with meats smoked the same way and with the same level of care they were 80 years ago.

If you find yourself in Kansas City for just one day, Gates is on the short-list of barbecue joints you must visit.

Leo:

A beautiful day and wonderful barbecue!

Kansas City in spring and fall is a great place to be. The air loses some humidity, the temperatures level out to the mid-70’s, and the sky is a brilliant blue. And this Sunday at the beginning of September was near perfect. It was also opening day of the 2018 football season and Kansas City was bristling with anticipation for the first game of the season, especially considering that Patrick “Showtime” Mahomes would be quarterbacking for the Chiefs. I love football and play fantasy football, so I was caught up in the excitement of the day and the beauty of the weather. I almost forgot about barbeque!

Around mid-morning, Ben texted me: where are we going to eat today? I was pulled out of the haze of football back to reality. We had barbeque to eat today! The Chiefs were starting at 3:00pm, so I suggested that we grab lunch around 1:30pm. That way we’d have plenty of time to eat and I’d be able to get back in time to watch the game. Where should we eat, though? Because time was a factor today, we decided to go to Gates because it was close to both of us.

We had been waiting to go to some of the “standard” KC barbeque spots to make sure that we experienced all the variety that Kansas City barbeque has to offer. But it had been a minute since we had been to one of the old standards, so off to Gates we went. All this to say that we probably won’t be going to one of the standards again for at least a couple of weeks.

A few hours passed and the football season started. My roommate Chris plays fantasy football, too, so that means that we watch a ton of football on Sunday to see our players perform. Before I knew it, it was half-time and I needed to get going if I was going to meet Ben on time. I hopped in Isabella (my Kia Rio), rolled down my windows, and turned the music up. Goodness it was a terrific day!

Ben had gotten to Gates a bit before me. We met up in the parking lot and headed in to try some of Gates’ legendary barbeque. Now, I have had Gates’ barbeque multiple times since coming to Kansas City. But I am always startled when the person behind the counter yells: “Hi! May I help you?” Also, I always get a bit nervous, too! For some reason, I feel a lot of pressure when ordering that I don’t feel at other restaurants.

Under this pressure, I quickly scanned the menu. I was hungry (surprise, surprise) and wanted more than just a sandwich or a combo plate. I decided on a half-rack of ribs and a side of fries. Not too adventurous, but I do love ribs and fries are great to try out the different sauces. Before I knew it, I had a huge pile of fries topped with some huge ribs. My mouth (as I write this and then) started salivating.

Ben was still getting his order, so I walked over to the sauce station. The first thing that I noticed was a sign that said: “Please do not fill coffee cups with sauce.” How good must the sauce be that people would fill entire coffee cups with sauce?!? There were three sauces to choose from: sweet and mild, original classic, and extra hot. I grabbed three sauce cups and filled them to the brim with one of each type of sauce. Then, I headed outside (because of course we were going to sit outside).

Ben took a little while getting his food. I anxiously awaited him coming out so that I could dig in (I had to wait for him (1) because I am so polite and (2) he had to take a picture of my food for the blog). It was a beautiful day to sit outside and wait, but the aroma of the ribs tortured me. I may have had a couple of fries while I waited. Then, when Ben finally came out, he had not seen the sauce station and had to go back in! This was torture. I didn’t think that I could hold out much longer.

Finally, Ben arrived with sauce, took a picture of our food, and I dug in. Just as the aroma had promised, the ribs were delicious. They were meaty and juicy and had a little burnt skin that was incredibly flavorful. The ribs were good without sauce (you could tell that they had been cooked with a meat rub), but the sauces really heightened and complemented the smoky flavor of the ribs. My favorite was the extra hot sauce. It added a delightful heat to the ribs. I may have overdone it a bit because I definitely got the meat sweats halfway through my meal.

We finished up and headed off to enjoy our Sundays: me watching football, Ben watching fights. I don’t know about Ben, but I know that Gates was great fuel to cheer on the Chiefs to a victory over the Chargers (and Patrick Mahomes to a four touchdown game!). The weather stayed great all day and I could not have asked for a better Sunday.

While it may be an “old standard” of Kansas City barbeque, that does not mean that Gates is ordinary. There is a reason there are Gates’ barbeque joints all of the Kansas City area. If you are coming into Kansas City to visit, it is one of the barbeque joints that you should definitely eat at. And you could get your picture taken in front like I did!

So, I hope that you are hungry! Gates is one of the barbeque places that solidified Kansas City as a barbeque town. So, if you are hungry, you should go to Gates and remind yourself of the reason that Kansas City is a world-renowned barbeque town!

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austinpanda · 6 years ago

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Letter to Dad, 06172018

17 June, 2018

Dear Dad--

Well, I got the results of some annual blood work at my doctor’s office, and again, I have allowed my blood to grow too thick from all the donuts and cheeseburgers. So Zach and I went to the store this morning and purchased a few things that I’m fairly certain quality as vegetables. We’re going to have some salads in the coming days, and some healthy frozen dinners, and I’m going to try to drink more water, and generally avoid any food that might be considered enjoyable. I really think that evolution should have figured out a way by now to make us live to be 100 with just store brand Coke Zero and Hamburger Helper. Perhaps science will bring us to this new plateau someday soon.

I’ve also been taking my blood pressure. I’m worried that it’s not working properly because I keep getting normal readings, and I just take it for granted that mine should be a bit high, mostly because the doctor said it was a bit high. But I just took it, and I’m 117 over 70, and that would seem to suggest I’m not going to expire imminently. Also I’m drinking coffee, and my doc suggested not to take it after consuming caffeine. It’s always higher when I go to the doctor’s office, because I always assume they’re just waiting for an opportunity to tell me that the cigarettes have given me total body cancer, and the only cure is to quit smoking, give up any food that isn’t lightly steamed celery, and run a marathon in the next two weeks.

But I’m not disconsolate about it. I went through a period when I made my diet extremely austere. I ate very little, mostly plants, and my blood sugar was great, and my body loved it, and I was fairly miserable. My doctor once referred to me as, “You emotional eaters…” I suppose that is true. When I’ve had a bad day, eating something that’s designed to be wonderful (like donuts) helps reward my effort and makes me happy. Eating something that’s not designed to be wonderful--like kale, which is designed to be green and uninspiring--feels more like punishment, like something I’d be forced to eat if the Nazis had won the war. When I’m living in a ghetto in Krakow in the spring of 1942, then I’ll be grateful for kale.

I just watched an old Jimmy Stewart movie I haven’t seen since college! I remember being stuck in the dorm room one weekend during my freshman semester and a movie came on that I got hooked on. Carbine Williams. Guy goes to jail for 30 years for shooting at some cops that didn’t appreciate his moonshine distillery. Guy ends up inventing a new way to make guns better, lighter, and more reliable. Gets out of jail and goes to work for the Winchester corporation. He invented the floating chamber and the short-stroke piston! Apparently this helped to more effectively marshal the explosive forces of the bullet igniting to sploot out the spent casing and load a fresh round into the chamber. Made military rifles lighter and more reliable. In the end, they even let him build one of the rifles and test fire it while he was still in prison. Great story. This after watching Jimmy Stewart fly across the Atlantic in Spirit of St. Louis.

And come to think of it, the guy who ran the prison where Stewart was serving his time, the one who trusted him (Marshall Williams) to build a new rifle in the prison workshop, was the same guy who played the police detective friend of Jimmy Stewart in Rear Window. I will check to learn his name. (beep boop) It is Wendell Corey. Deep voice; very laconic. Like Ben Gazara in Anatomy of a Murder, without all the smarminess.

The next movie I’m going to see is Ben Hur. I got a two-movie set with The Ten Commandments and Ben Hur, and I’ve never watched Ben Hur all the way through. Being a film enthusiast, I know that Ben Hur = high speed NASCAR with chariots, and lots of horses and chariot riders getting splatted and killed in the process. But otherwise, I have no idea what it’s about. I watched ten minutes of it last night, while falling asleep, and I think I just saw Jesus make a cameo. So I suppose this has a few things in common with The Ten Commandments, like Charlton Heston doing biblical things, filmed in glorious color. I’ll watch Ben Hur and report back on my opinions.

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megadarkbouquettidalwavethings · 7 years ago

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Organik House says no to plastic

VietNamNet Bridge – In Vietnam, people are becoming more aware of the importance of eating healthy food. Vegetarian restaurants and organic products have become more popular. The Organik House in HCM City is one of the best, The Nomad Quynh reports.

Bio-friendly: Biodegradable, eco-friendly products displayed on the right wall. VNS Photo The Nomad Quynh

In the past, there weren’t many choices of restaurants for vegetarians and vegans in Vietnam. There are not many real vegetarians, and most of the time these restaurants were only busy on the first and fifteenth day of a lunar month, the dates when Buddhists lay people choose not to eat meat. (Mahayanan Buddhist monks themselves never eat meat, some even frowning on consuming milk, butter and even honey).

Until recently, the choice of veggie restaurants was limited, and so was the variety of food. I tried them a few times and as a non-veggie, the food wasn’t that impressive and I wasn’t really eager to return.

However recently, with the number of foreign expats increasing in Vietnam, especially in big cities like HCM City, customers have been introduced to more Western style veggie dishes. The number of veggie restaurants has also increased and become much more varied. Among them all, The Organik House stands out as one of the best.

Opened just over a year ago by Italian chef Ale Sorti and his Vietnamese partner Quyen, it’s a small cosy veggie bistro tucked away in a quiet lane on Nguyen Thi Minh Khai Street, District 1. Since day one, they have been dedicated in providing customers with healthy veggie food made from safe, organic and biodynamic ingredients.

They do not try to offer too many dishes, but decide to focus on quality instead. The menu changes quite often depending on the chef and the availability of the ingredients, and usually includes a few starter, soup, main course and dessert.

One of my favourite dishes here is the mixed salad with fruits and nuts (VND190,000). It was huge and definitely one of the best salad I’ve ever had. If you think salad is boring, this one might change your mind. There are many kinds of fresh ingredients in it that blend together well and make the dish delicious. Both my partner and I loved it, and it has become one of our regular orders.

The soup is another nice and healthy choice. I opted for potato soup with vegetable, while my partner got miso soup with tofu and seaweed (VND100,000). They both came in big bowls which could be easily for share. Both were delicious as well with nicely balanced taste.

Super veg: A brunch menu. Clockwise from left: Quinoa, turmeric flan, hummus with black sesame pita bread, fresh springrolls, omelette with vegetable herbs and salad, with potato soup and iced tea on the side. VNS Photo The Nomad Quynh

Wow: Lovely Goji Joy smoothie made from Goji berries, mulberries, banana and honey. VNS Photo The Nomad Quynh

Japanese: Miso soup with wakame and tofu. VNS Photo The Nomad Quynh

Pasta is another good option here. We got a plate with cream and cheese. It was rich, creamy and so tasty we didn’t feel like the meat was missing at all. I have to admit if all veggie dishes were this good, people would not hesitate to eat them more often.

Once in a while, fresh homemade pasta is also available, so check with the restaurant beforehand.

Drinks are a big part of what I like about The Organik House. There are so many choices. My favourite is Detox juice made from lettuce, apple, celery and honey (VND60,000), which is surprisingly easy to drink and is so delicious. There are also a lot of original smoothies made from veggie milk with no added sugar, as well as non-GMO bean milk naturally sweetened with organic brown sugar or palm sugar.

They also serve great coffee and infused tea made from fresh herbs. And just in case you are a fan of local craft beer, Te Te is available.

On Sunday, a special brunch menu at VND189,000 per person is often served from 10am to 5pm. The menu varies every week and usually includes a creative selection of vegetarian dishes, plus soup and a glass of iced tea or water on the side.

Just last week, we had a great brunch here with tofu miso soup, salad with daikon and mushroom, bread and veggie salmon, veg skewers with creamy cashew, kale and rosemary crackers and sweet corn soup with coconut juice. Everything was good, but I found the veggie salmon and kale rosemary crackers particularly interesting.

In addition, a few weeks ago we had another brunch here that included entirely different dishes: Fresh spring rolls, potato soup, hummus with black sesame pita bread, omelette with herbs, quinoa and turmeric flan. It was a huge portion and will definitely keep you full. Among these, the stars were the hummus and the quinoa. The cauliflower and turmeric flan was also interesting and original. Overall, the availability of this Sunday brunch depends on the restaurant, so please check before.

The Organik House is one of the pioneers in protecting the environment by refusing to use plastics and promoting the use of biodegradable products. These include kitchen utensils, straws entirely made from sugarcane, bamboo or palm trees. Hopefully their effort will make more people aware of their social responsibilities.

The Organik House

Address: 7F Nguyen Thi Minh Khai, Ben Nghe Ward, District 1, HCM City

Tel: 090-957-6 898

Opening hours: Tuesday to Saturday from 10.00 to 22.00

Sunday from 10.00 to 17.00. Monday closed.

Comment: One of the best vegetarian bistros in HCM City with fresh, tasty dishes and great awareness in environmental protection. Reservation highly recommended especially with big groups.

Source: VNS

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