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fuelyogurt6-blog · 5 years

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12 Paleo Cookies (that taste like the REAL thing!)

If you have a sweet tooth, like me, but are trying to avoid grains or refined sugar, these Paleo cookies are the perfect solution. They’re all made with whole food ingredients, and taste just as good as the traditional versions!

I have shared so many cookies here on my website over the years that I wanted to narrow it down to my very favorites, so you’ll have an easy place look the next time you need a delicious gluten-free cookie. You can’t go wrong with these!

1. Almond Flour Sugar Cookies

These Paleo sugar cookies are made with almond flour, and without eggs, so they’re actually vegan, too. They have an authentic taste and texture, and I love that my kids can safely taste the batter as they help me make fun cut-out shapes.

2. Paleo Chocolate Chip Cookies

These cookies are made with almond flour for a rich and buttery cookie. They almost remind me of shortbread, studded with dark chocolate chips. (To avoid refined sugar in the chocolate chips, try using a chopped chocolate bar that is sweetened with coconut sugar, or crunchy cacao nibs instead.)

3. The Healthiest Cookies Ever

These cookies are just about as healthy as a cookie can get. They’re made without flour and are naturally sweetened with dates! As odd as it might sound, they actually remind me of the “Soft Batch” cookies I grew up eating, which were my favorites!

4. Matcha Mint Chocolate Chip Cookies

These cookies are a fun way to sneak some extra matcha into your day. I love their bright green color and the subtle mint flavor. I like to add some dark chocolate chips at times, but you could also use cacao nibs for a sugar-free option.

5. Double Chocolate Paleo Cookies

These double-chocolate cookies are almost brownie-like, with a rich flavor and chewy texture. I love that they’re naturally sweetened with dates and happen to be egg-free, too.

6. Paleo Gingerbread Cookies

Gingerbread cookies are one of my favorite holiday treats! I always look forward to cutting them out and decorating with a fun frosting. (Try this Coconut Sugar Icing for a naturally sweetened option.)

7. Coconut Flour Chocolate Chip Cookies

If you need to avoid almond flour, these coconut flour cookies make an excellent alternative. They almost remind me of a mini muffin top, with a light and fluffy texture.

8. Almond Flour Thumbprint Cookies

These thumbprint cookies are bursting with almond flavor, and are complimented perfectly with a quick cherry jam in the center. I imagine you could use any other jam you like, though!

9. Paleo Shortbread Cookies

One of the first grain-free cookies I ever tried were these Paleo shortbread cookies, and they are still one of my favorites. They are incredibly easy to make with a rich and buttery flavor.

10. Harvest Breakfast Cookies

Who says you shouldn’t have cookies for breakfast? This recipe is grain-free, nut-free, and naturally sweetened with fruit for a healthy option you can reach for anytime of the day. It’s even AIP-friendly, for those with special dietary needs.

11. Paleo Snickerdoodle Cookies

What separates a Snickerdoodle cookie from a sugar cookie? Creamy of tartar gives these grain-free cookies their signature tangy flavor, and then they’re topped with plenty of cinnamon for a sweet and spicy flavor.

12. Cashew Butter Cookies

There’s something about using cashew butter as the base of these cookies that makes them extra-buttery and delicious. I love that this recipe is flourless, and naturally sweetened with coconut sugar!

Grain-Free Cookie Recipes

I hope that these grain-free cookie recipes will prove helpful for any special dietary needs you or your family may have. We always keep a batch of these stored in the freezer for when a sweet craving strikes.

In fact, my husband prefers eating most grain-free cookies directly from the freezer for an extra-crispy and crunchy cookie. I highly recommend you try it!

–

Reader Feedback: What’s your favorite type of cookie? (Healthy or otherwise!)

Source: https://detoxinista.com/paleo-cookies/

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Keto Ham and Egg Cups

Posted by Paula in Breakfast | 7 comments

If you’re looking for an on the go Keto friendly and low carb breakfast or brunch option try these Keto Ham and Egg Cups. Packed full of protein, they can even be made in advance and then re-heated making them a great grab and go option for us non morning people.

This is a sponsored conversation written by me on behalf of Hillshire Brands Company. The opinions and text are all mine.

I’m so excited for this warmer weather and the chance to be outside more. In my opinion, winter overstayed it’s welcome and I’m ecstatic to be finally able to ditch my basement treadmill and take my workout outdoors. I head to the local park most mornings to put in my miles.

Meandering through the trails, little hills and workout equipment that’s peppered throughout I work up quite the appetite. When I get back home my normal routine is to make a large skillet of cheesy scrambled eggs (3-4 eggs worth), ham and spinach. Not going to lie, I’m usually hangry at this point and having to cook it then isn’t optimal. What’s a girl to do?

Turn your post workout meal into a grab and go bite that’s what.

Although it’s great for a post workout meal, you don’t have to workout to enjoy this. Keto Ham and Egg Cups are also perfect as a make ahead breakfast for busy parents to serve both to themselves and their children in the morning. Just reheat for a few minutes in the microwave on reduced heat and voila.

To make these breakfast bites you’ll need a 6 count muffin tin. Or you could easily double the recipe and use a 12 count regular sized muffin tin.

The star of this egg cup is by far the black forest ham. I used Hillshire Farm® Black Forest Ham lunchmeat. Yes, I said lunch-meat. It’s not just for sandwiches y’all! Why Hillshire Farm? I like Hillshire Farm because it’s made with no artificial flavors, no preservatives, and no added nitrates or nitrites. That’s a very good thing.

Where can you find Hillshire Farm?

You can find Hillshire Farm products at your local Walmart on the lunch-meat wall. It’s the one with the red lids! Did you know that Walmart now offers Online Grocery Pickup? They sure do! Check your local Walmart to see if OGP (Online Grocery Pickup) is available at a Walmart near you!

To assemble the Keto Ham and Egg Cups you’ll drape a slice of Hillshire Farm Black Forest Ham into each of the muffin tin wells that are lined with silicon molds or the like. If you don’t happen to have silicon molds you could use non-stick cooking spray in a pinch. Just be sure to generously spray each well so that the egg cups pop out once cooked.

Then equally divide the egg mixture (which contains all the goodness of eggs, cream, cheese and spinach) between each of the cups. Bake until the eggs are set, about 25 minutes and you’re one step closer to enjoying these low carb breakfast bites.

These Keto Ham and Egg Cups are packed full low carb goodness and are so easy to customize. If you’re not crazy about spinach try swapping that out for sweet bell peppers, asparagus, mushrooms and/or onions. Even cherry or grape tomatoes. The options are limitless. I like to use what’s on hand in my refrigerator making this a great clean out the fridge recipe!

Want to save some money? Of course you do! Use this Ibotta coupon to save on Hillshire Farm Lunchmeat Red Lid Varieties from 5/20-6/30 at your local Walmart.

xo!

Ingredients

8 eggs - beaten 1/4 cup heavy whipping cream 1/4 teaspoon garlic powder Kosher salt/black pepper 1 cup grated cheese 1 cup fresh spinach 6 slices Hillshire Farm Black Forest Ham Chives to garnish - optional

Directions

Preheat oven to 375 degrees F.

In a medium-large bowl add eggs: cream, garlic powder. Whisk to combine. Season with salt and pepper. Add cheese and spinach. Mix to combine.

Line a 6 count muffin tin with silicon molds or the like. Drape a piece of ham into each muffin well.

Equally divide egg mixture into muffin wells.

Bake for approximately 25 minutes OR until eggs are set.

Garnish with chives is desired.

by Paula

Source: https://bellalimento.com/2018/05/24/keto-ham-and-egg-cups/

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Area Rugs That Will Look Great Under Your Nordic Dining Chairs

The idea that visiting a restaurant should feel like coming home may sound paradoxical; but many dining establishments are infusing a feeling of homeyness into their designs, looking to handmade ceramics, potted plants, and, somewhat surprisingly, area rugs. Over-the-top opulence feels like a bit much right now; inviting coziness, on the other hand, is in.

At essential restaurants Smyth and the Loyalist in Chicago, designer Michael Francis of Studio Saint wanted to incorporate rugs into the dining room “based on the notion of comfort and creating a more casual aesthetic, to feel like you’re in someone’s home” — in this case, that of Karen and John Shields, the chefs and owners.

“Rug selections set the groundwork for the feeling [of domesticity] — soft, comforting, colorful, restful,” Francis says.

Smyth in Chicago

Marc Much

Francis and the Shields worked with a local Chicago producer to pick out 20 to 25 options, ultimately selecting ones that complemented the building’s architecture and modern furnishings (note the midcentury chairs).

“Rugs are great moments of opportunity to unite furnishings and spaces through color, texture, shape, and scale,” says Francis. “They also help with sound attenuation, which is often problematic in restaurant spaces.”

Francis also designed the interiors of Birdsong in San Francisco, collaborating with the restaurant’s chef, Chris Bleidorn, to create a comfortable, welcoming space where guests feel like they’re walking into a friend’s home.

Birdsong in San Francisco

Patricia Chang

“Our floor is 100-year-old redwood and has a strong character to it,” says Bleidorn. “We wanted our rug to pull all these various components together and soften the feel. It also ties in colors that are incorporated throughout the restaurant, such as oranges and shades of blues, as well as the greenery from our plants.”

Rugs can be a visual counterpoint to a more obviously luxurious space. Curtis Steiner, interior designer for Deep Dive in Seattle, chose a rug with a more subdued palette in the bar’s relaxed seating area. “I wanted the rug to be a foil for the jewel-toned furniture and objects that I had chosen,” he says.

Or they can underscore it. Chef Dominique Crenn sourced smaller rugs for Atelier Crenn in San Francisco to lay under each individual table, rather than one larger one in congregant areas. The move accentuates the restaurant’s sumptuous furnishings and drapes, plus the soft rugs contrast the more modern-feeling seating.

Atelier Crenn in San Francisco

Patricia Chang

Rugs are also useful decorating tools to define distinct spaces. Francis explains that since Smyth has a very open dining room and kitchen, rugs help to “zone” the space: one defines the lounge area, and another where the food is prepped and delivered to tables.

Which is something that might be useful to home chefs with smaller homes. While you might not need a rug to delineate a server station, you may want one to break up a tiny single-use space. More contemporary than wall-to-wall carpeting, less cold than concrete, and easier on the ears than chairs scraping against hardwood, rugs in dining areas bring in warmth and personality.

That said, it can be intimidating to go looking for the right color, size, or fabric, especially when food is involved. Some tips:

Make sure the rug extends just beyond the table’s edges. You don’t want your table to be dwarfed by the rug. Aim to extend just beyond the edges or to have the rug fill a certain area, like a dining alcove, without being wall-to-wall.

Low-pile rugs > high pile rugs. Pile refers to a carpet’s fabric loops. Low pile carpets have tighter, shorter loops, while high pile rugs have taller loops for a looser, more textured feel. Low pile rugs, or even outdoor rugs, are the move for dining spaces — better for chairs that need to slide in and out and for cleaning when food inevitably hits the floor.

Leave layering in the living room, please. Layering rugs when tables and dining chairs are involved — with lots of scooting in and out — can make for tripping, rug damage, and often appear haphazard not in the way you intended.

Keep red wine stain remover around. A dark or colorful pattern will hide and drips or drops until guests have left. But just in case, get some remover.

Where to buy a great rug: Revival Rugs has a hundreds of one-of-a-kind, handmade options from Anatolia and Turkey. Pick the Aubree to get the look of Smyth, or the Landry or Josephe to mimic the entry of Birdsong. Revival’s kilims like the Napoleon echo the rugs at Niche Niche.

Beni Rugs allows you to customize handmade Moroccan rugs, mixing and matching colors in their distinct patterns. You could try of-the-moment colors like “Emerald Green” or “Saffron Yellow” in patterns like Cascade, Range, or Zag.

Loloi Rugs stocks a decidedly more contemporary selection, but the company’s collaboration with designer Justina Blakeney on the Cielo collection would augment any dining room.

Swoon Rugs has tiny options for small spaces like the Jagger V. Rug or the Arvid Pastel Rug. The company also offers complimentary consultations, recommending the best rug for your space, style and needs if you’re not quite sure.

And the chairs to pair with it. It’s not a coincidence that nearly all the trendy rug-filled restaurants have midcentury or Nordic-feeling chairs, often with low swoopy backs and natural wood finishes, sitting atop their carpets. You can find similar styles from Design Within Reach, Hem, West Elm, or Wayfair.

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Source: https://www.eater.com/2019/4/29/18310861/area-rugs-dining-room-restaurants

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A Surprising Discovery From ‘Gluten Week’

I have a policy that it’s good to question everything. Especially one’s own beliefs.

When two of my aunts were diagnosed with coeliac disease a few months apart, I decided it was time to question my decision to (mostly) avoid gluten.

I got myself tested.

The current testing here in Australia looks for antibodies which indicate your body is having an immune response to gluten. But if you haven’t been exposed to gluten then you can get a ‘false negative’ result.

So to be tested properly, you need to eat some gluten before.

Great!

An excuse to bring out my neglected pasta maker and get some good quality sourdough bread.

Ooh and to cook up a pot of farro, one of my favourite favourite grains.

I was also curious to see what the extra carbs would do for my blood sugar.

So I made sure my ‘gluten week’ happened when I was wearing a continuous blood sugar monitor. Which tracks your glucose levels 24/7.

What was my ‘discovery’?

There was bloating and higher than normal blood sugar, as expected.

But the thing I found fascinating was the impact on my hunger and satiety levels.

Intellectually I know all about the blood sugar roller coaster.

However, it was amazing to observe how out of whack my appetite became.

Since I’ve been eating low carb and getting into Mindful Eating, my hunger is pretty in control.

When I eat I feel when it’s time to stop before I’m over-stuffed.

But during Gluten / Carb week, I was ravenous many times.

And unable to stop myself.

It wasn’t pretty.

Long story short, I couldn’t wait to get back to my normal Low Carb ways.

It’s good to question everything.

It’s also nice to confirm what you’re doing is the right thing for you!

More special diet experiments

What about you?

Have you done any dietary ‘experiments’ lately? I’d love to hear about them in the comments below.

With love, Jules x

Tags: gluten, special diets

Source: https://thestonesoup.com/blog/2018/12/10/gluten-week/

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Ricki’s Raves: Yes, This IS Healthy!

I’ve decided to start a little series called Ricki’s Raves, in which I share some of my favorite items (both food and non-food alike) that I truly love and use all the time. Today, I rave about the products I’ve discovered that provide healthier alternatives that still taste indulgent.

If you’re used to eating healthy food, you already know that healthy can easily equal “delicious.”

But what if we could make all that delicious, healthy food even. . . healthier? Without losing flavor or appeal?

In today’s edition of Ricki’s Raves, I’m talking about some new products and appliances I’ve discovered that help to enhance the health value of foods you are probably already eating. And who doesn’t want to eat even MORE yummy foods–entirely guilt-free?

1. Shantiva Copper Pitchers

What It Is

I have to admit, I wasn’t familiar with all the health benefits of using a copper pitcher before I was contacted by the folks at Shantiva Copper Pitchers. This beautiful and handcrafted pitcher looks more like an art piece than an functional tool that’s supportive of good health. Then I found out that the advantages of copper drinking vessels find their roots in Ayurveda, where they’ve been used for thousands of years.

More recently, these claims have been supported by modern health sources as well. By storing your water overnight in the pitcher and drinking it the next day, you’ll acquire all the health benefits of copper-infused water.

Why You’d Use It

Because copper is an essential mineral that is necessary for good health, you want to be sure you have enough in your body (though of course too much can be dangerous as well). When water is stored overnight in the copper pitcher, it’s gently infused with copper and can then be sipped throughout the day, used to create delicious drinks, or added as a beverage to meals to help you reach an optimum level in the body. This site recommends drinking two to three glasses a day to acquire the correct amount of copper.

Copper-infused water is not only highly alkaline (good for most of us in the modern world, as our bodies tend to be too acidic), it’s also known to have anti-inflammatory properties, support thyroid health, support clear skin and aid in digestion.

In addition, copper is known to be anti-bacterial, so water stored in a copper pitcher remains fresh longer and there’s much less chance of any unwanted microbes surviving in it.

What I Love About It

The copper pitcher is a gorgeous piece of handcrafted art as well as a health-supportive, functional tool.

I really love that each pitcher is created by hand, one at a time, so no two are exactly alike. The craftsmanship is clear and it’s put together exceptionally well; each pitcher is crafted from a single piece of copper, which makes it much more durable and long-lasting than inferior products (in fact, they company promises that they will last a lifetime).

The copper pitcher is also really easy to clean--simply wash the inside with regular dish soap and water, then dry right away. If you find that the pitcher develops a patina (dull spots), then just cut a lemon, sprinkle a little salt on it, and rub over the surface. I’ve done this a couple times already after we forgot to dry the pitcher immediately after washing and the copper acquired a few dull spots where the water dried; it brightened up immediately and looked good as new. (You’ll find full cleaning instructions with the pitcher or on the Shantiva website).

Plus, it’s breathtakingly beautiful just sitting on your table!

Cost

On the Shantiva site, the pitchers are selling for $39.50 US or $50.90 CAD. Plus, they ship worldwide!

How I Use It. . .

As suggested by Shantiva, I stored my water overnight (or 6-8 hours) in the copper pitcher before drinking. This allows the copper ions to dissolve in the water (a process called Oligodynamic effect, ‘‘which has the ability to destroy a wide range of harmful microbes, molds, fungi” and so on). [source].

It’s also important to ensure that your vessel is made of pure copper (the Shantiva copper pitcher is), and that you don’t overdo it. Having a drink in the morning and perhaps one in the evening is enough to acquire sufficient copper. Also, this site suggests taking a one month break from the copper-infused water after drinking it for 3 months, to allow our bodies to recalibrate and eliminate any excess.

After I first filled the pitcher, I simply drank the water straight up to see how I liked it. It was fresh tasting and somehow “lighter” than what I was used to. There was no metallic taste (though apparently some people do detect it a bit). Really lovely!

I also started making lemon-infused water once the weather got a bit warmer. You can add whatever fruits or flavorings you prefer, but please note: it’s very important that you not add anything except water to the pitcher! Acids can degrade the copper and allow too much to leech into the water. So be sure to mix any beverages separately, and drink them from regular glasses!

2. Breville’s Smart Oven Air

What It Is

So we’re all familiar with the air-frying craze these days, right? Air frying allows you to achieve similar results to deep frying with only a fraction of the oil used, so that the final product is just as tasty, but much better for you.

The new Breville Smart Oven Air is a one-stop countertop appliance for air frying, convection baking, roasting, dehydrating, reheating, proofing, pizza-making and more–and let’s not forget toasting! You’ll be able to replace a long list of other small appliances with this one amazing oven.

Why You’d Use It

We had had a toaster oven for decades, but always found that it was either too small for many tasks, and of course wasn’t capable of others (like dehydrating or air frying). The Smart Oven Air is now stationed firmly where our toaster oven used to be, and we use it several times a day most days.

Some of the most common functions we’ve used so far are the air fryer (for sweet potato fries and regular fries; I’m really keen to try some of the more exotic recipes you’d find in my friend JL’s book, The Vegan Air Fryer, too), the convection oven (so quick and evenly browned!), the regular oven (recipe testing), the reheat function (perfectly timed) and the warm function (when you have a stack of pancakes or waffles you want to keep warm while you cook more).

What I Love About It

Just take a look at this 15-second video:

As with all the Breville appliances I’ve tried so far, the Smart Oven Air makes it as easy as possible for you so you can achieve the best results with the least effort. This means separate dials for function, temperature and time, all of which come pre-set, but which you can also change as you like.

In addition, this oven is big enough to house a 9×13 inch (23 x 33 cm) roasting pan, 12-cup muffin cup or 9 pieces of toast, yet it’s quiet enough that you won’t really notice it as it runs in the background. It fits neatly on our countertop where our old toaster oven used to be, yet replaces about 5 other appliances in the kitchen.

Cost

The Smart Oven Air retails for $599.99 in Canada and $399.95 in the US.

How I Use It

We’ve been playing with all the features we can since we got the oven a couple of weeks ago. First up, of course, was some air-fried sweet potato fries (see video, below).

These were fantastic! They browned up really quickly (they were ready in about a quarter of the time that they normally would take) and were fully crisp on the outside in only 18 minutes. Because sweet potato fries tend to be softer than regular fries, it normally takes a lot longer to become crispy, but not these babies!

Next up were some of my Best Home Fries Ever, made in the air fryer instead of a frying pan. Another hit–and we loved that they were ready in about a quarter of the typical time.

I’ve also used the oven to reheat weekend brunch waffles (which, as it turns out, I made in my Breville Smart Waffle maker!). So convenient when you’ve got frozen waffles on hand!

Finally, I’ve been developing a grain-free brownie recipe and have tested it both in the conventional oven as well as with the convection setting. I love the oven’s ability to switch back and forth between the two! There’s also a “super-convection” setting for those hard-core convection fans. The brownie came out about the same in each case, but obviously baked up much faster with the convection setting.

[Baking up a perfect brownie in the Smart Oven Air!]

I’m looking forward to giving some of the other settings a try, particularly the “Dehydrate” setting. This recipe is one I’ve made for ages in the regular dehydrator–and now that machine may just be set aside, too.

3. GLOW Ball Sugar-Free Truffles

[Coconut Cream Pie (with pieces of coconut on top) and Brazil Nut Cream (with Brazil nut crumble) GLOWBalls.]

What It Is

If you’re looking for a rich, indulgent-tasting treat that contains NO sugar, NO dairy, NO caffeine and NO artificial or unhealthy ingredients, look no further! Julie Beyer’s GLOWBall Truffles Classic Collection (or GLOWBall Truffles Luxe Collection) are an entirely natural, organic sweet treat that allows you all the enjoyment of the most sinful-tasting truffles without any of the negative consequences.

GLOW Balls are made with carob (rather than cocoa or chocolate), for a no-caffeine alternative that’s good for just about any diet, including the anti-candida diet! (If you prefer naturally sweetened chocolate, you can peek at the GLOW Chocolate Collection).

The combination of carob, organic coconut and coconut oil, plus an array of superfood ingredients like maca, mesquite or lucuma, ensure these truffles are not only incredibly delicious, but also elegant enough to serve to guests at the most posh of dinner parties or events.

Why You’d Use It

[Some of the “Naked” Truffles. Mmm!]

If you’re steering clear of sugar or refined sweeteners like I am, GLOWBalls are a fantastic way to treat yourself to something low glycemic, naturally sweetened (with green stevia and, for some of the products, maple syrup) and utterly delectable. There was absolutely none of the typical “stevia aftertaste” that people mention when consuming stevia-sweetened products; only a subtle sweetness combined with rich, full flavor.

These treats are also suitable for just about every “free-from” diet out there. As Julie states on the site, “All the ingredients we use are certified organic, refined sugar-free, dairy-free, gluten free, soy-free, GMO free and we use no preservatives, soy, corn or dairy. Everything we make is real and nutritious.” But you wouldn’t know it from the heavenly taste and texture!

What I Love About It

First and foremost, I loved the taste of these truffles. No, they’re not chocolate, but they were chocolatey nonetheless, satiny smooth, creamy and rich, with a mouthfeel like the very best chocolate truffle filling, melting slowly and lovingly on the tongue. Truly a delightful experience that you will relish.

My sample contained two flavors from the GLOWBall LUXE Collection: Brazil Nut Coconut Cream and Coconut Cream Pie. The flavor of the Brazil Nut Cream was similar to delicate milk chocolate, impossibly creamy and rich. The Coconut Cream Pie, while firmer, provided an almost fudge-like taste that was fantastic as well.

These treats are definitely the best products I’ve tasted in the sugar-free chocolate/truffle category, and incredibly high quality. GLOWBalls are a treat for both your taste buds and your whole body.

Cost

The truffles’ price varies depending on the size of the package you purchase, and the price per truffle decreases with larger orders. They start at $2.00 (Canadian) per piece, down to $1.40 per piece for the largest package; shipping is extra (and they ship outside Canada, too!).

But GUESS WHAT? Julie has kindly offered a special discount just to RH readers! Use the discount code RickiGLOW10 upon purchase and you’ll get 10% off your entire order! Pretty sweet, right? 🙂

How I Use It

I have to admit it, after the first taste, I was hooked and basically enjoyed the GLOWBalls all on their own, savoring every single bite. It was only after my sample had disappeared (far too quickly, I may add), that I realized it could have been fun to combine them with some other treats.

If you have the willpower to set some aside after you try them, they’d be great:

chopped and/or crumbled over your morning smoothie bowl;

chopped and added as a layer in a yogurt or pudding parfait;

mixed into your favorite flavor of ice cream; or

stirred into whatever sweet treat you think would benefit from the addition!

4. Health Garden Low Glycemic Sweeteners

What It Is

Health Garden began selling low-glycemic natural sweeteners in 2010 and currently bills itself as “the leading brand of natural sweeteners in the USA with our products being sold in 750+ stores across the country.” Yet, I have to admit, even though low-glycemic sweeteners are all I ever use, I was entirely shocked that I’d never heard of them.

Why? Because, while you may not find them in every local health food store, they are readily available in retailers such as Shoprite, HomeGoods, and Sam’s Club, and online at amazon.com, Walmart, Urth Market, and Jet.com and others.

Health Garden offers a full range of lower and zero-glycemic natural sweeteners, such as stevia, xylitol (my favorite granular low glycemic sweetener), erythritol, monk fruit, agave nectar, and more. When my package arrived, I was overwhelmed by all the amazing goodies inside!

Why You’d Use It

If you’re on an anti-candida diet or cutting down on sugar consumption for any reason (diabetes, other blood sugar issues, Lyme disease, leaky gut or just to get away from too much sugar in the diet), you want to be using lower glycemic sweeteners like those from Health Garden.

With so many options these days that taste and function like sugar without actually spiking blood sugar, there’s no reason not to use this type of alternative, natural sweetener. Depending on what you’re looking for, you can opt for stevia (the leaves of which provide natural sweetness), xylitol (a sugar alcohol that does exist naturally, but in smaller quantities, and has been shown to have some anti-candida benefits), or monk fruit (a zero glycemic sweetener that provides all natural sweetness), for instance.

These sweeteners work wherever another, higher glycemic sweetener might also work. See below for some great ideas!

What I Love About It

The products are cleanly packaged, all natural, gluten-free, GMO-free and all taste great (note that the only one I didn’t try yet is the agave nectar, since I’m not using it as much these days). All the dry sweeteners I sampled were great. They taste just as good as the other ones I’ve tried and produced the same kinds of results in baked goods and other treats.

And, of course, these low glycemic sweeteners are so much better for your health than sugar!

Cost

Depending on which product you purchase, the costs varies from $9.99 US for the stevia packets to upwards of $36.00 US for the 3-pound Monkfruit bag.

How I Use It

If you follow this site, you know that I LOVE my low-glycemic sweeteners and use them all the time! Do a search for “xylitol” or “stevia” on the site and you’ll find hundreds of hits. So here are just a few of the most recent sweet experiments I’ve had:

The BEST Chocolate Avocado Pudding.

This pudding is a recipe I created for my Sweet Life Club members, and it’s been all the rage for the past month since it was introduced! Using the Health Garden Golden Monkfruit as the sweetener, it reminds me of the classic cooked chocolate pudding you had as a child, with absolutely no trace of bitterness whatsoever.

Here’s what one Sweet Life member said about it:

Carrot Cake Ice Cream.

How perfect is this Carrot Cake Ice Cream for the warm weather? Using xylitol as the primary sweetener, it results in a perfectly balanced, sweet and creamy dessert that you’d never know didn’t contain sugar.

Not-Ella Carob Butter.

This is a great substitute for nutella if you’re someone who’s concerned about all the sugar in the traditional spread–and it’s even nut-free. This recipe uses stevia as the primary sweetener.

I hope you’ve enjoyed this edition of Ricki’s Raves–and that you’ve got a new perspective on how fantastic healthy food can be!

Want to know what else I love? Find the entire collection of Ricki’s Raves posts here.

Disclosure: This post is sponsored by some or all of the companies featured here. As always, my opinions are my own. I never (ever) recommend items or products on the site that I don’t already use and love. If some links are affliate links and you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

Subscribe for recipes and more about living well without sugar, gluten, eggs or dairy! Click here to subscribe to RickiHeller.com via email. You’ll receive weekly emails sharing recipes and videos as soon as they’re posted, plus weekly updates and news about upcoming events and programs. You can unsubscribe at any time. Please see our Privacy Policy for more information. A healthy lifestyle CAN be sweet!

Source: https://www.rickiheller.com/2018/05/rickis-raves-yes-this-is-healthy/

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fuelyogurt6-blog · 5 years

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Culver’s Butterburger Recipe

September 3, 2018 // no comments »

Culver’s Butterburger Recipe

If you ever get a chance to go to Culver’s restaurant, you have the try the butter burger. These fresh burgers are delicious and juicy and topped with condiments to your liking. Here is a copycat recipe to create the Culver’s butterburger. It is called a butter burger not because the butter is actually in the beef patty but because the butter is spread onto the bun itself. You can top these burgers with whatever you like. I just did cheddar cheese and pickles. Enjoy.

Print Recipe

Culver's ButterBurger

Yield: 4 Servings

Ingredients:

8 tablespoons salted butter

salt and pepper (to taste)

1lb ground beef

4 hamburger buns

4 slices cheddar cheese

dill pickle slices

Directions:

Form the ground beef into 4 patties. Season on both sides with salt and pepper to taste. Spread 2 tablespoons of butter onto each bun top.

Heat a large skillet to medium-high heat. Add the beef patties and cook for about 3 minutes. Flip and cook for an additional 2 minutes.Top each with a slice of cheddar cheese. Cook until the cheese has melted and the burgers the fully cooked (the internal temperature has reached 160 degrees F).

Transfer the patties to the bun bottoms. Top with pickles and the buttered bun tops.

Beef, Main Course, Recipes

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Yum

April 10, 2018 Lemon and Rosemary Roasted Chicken Recipe

January 26, 2015 Fried Pickles Recipe

March 10, 2014 Meatballs with Gravy Recipe

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Source: http://blogchef.net/culvers-butterburger-recipe/

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fuelyogurt6-blog · 5 years

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Giveaway: MONAT Naturally-Based Hair Care ($99 Value – 3 Winners)

Who wants to win some FREE naturally-based, salon-quality hair care products? To kick off the launch of my brand new blog, Hair Like a Boss, 3 lucky winners will win a MONAT Shampoo & Conditioner System of your choice — a $99 value.

But there's more… everyone who enters this giveaway will get FREE MONAT shampoo and conditioner samples!

Please note: This giveaway is only open to readers in the United States, Canada and the United Kingdom. This giveaway is also only open to people who have not yet received free samples.

If you order via the links on my blog, I will make a small commission. This helps me keep blogging — thank you for supporting me to do what I love!

Why MONAT Naturally-Based Hair Care?

I have also been looking for a naturally-based shampoo for over a decade. I've tried different brands over the years, but nothing knocked my socks off.

Until MONAT! I fell in love with MONAT products almost one year ago… read my MONAT review here.

MONAT's products are naturally-based and non-toxic. But not only, that… the results I'm getting are phenomenal! You can see my before and after pics here.

Giveaway: MONAT Naturally-Based Hair Care ($99 Value – 3 Winners)

Enter using the Rafflecopter widget below.

The first entry is mandatory, the rest are optional, but you will get more points for each entry, which increases your chances of winning.

a Rafflecopter giveaway

Be sure to click this link (the first mandatory option) to subscribe to my Hair Like a Boss newsletter — and answer a few questions about your hair so I know which free samples to send you.

I'll be sending you instructions on how to use the samples via email. I'll start sending out your free samples Monday morning so watch your email inboxes and your snail-mailbox! If you don't get the email or the samples, please email me at annmarie @ hairlikeaboss dot net with the subject line, SAMPLES.

Giveaway Rules

There is no purchase necessary. Must be a resident of the United States, Canada or the United Kingdom to enter. This giveaway is also only open to people who have not yet received free samples from me. All entries will receive free samples of shampoo and conditioner by mail. Three winners will be chosen randomly. I will announce the 3 winners in a blog post and on Facebook on Thursday, August 30th by midnight Pacific.

Choose a MONAT System

Choose the MONAT System you would most like to win and leave a comment below with the number.

1. MONAT Hydration System

Got dry hair? This is your system! This system has the most moisture. It's especially great for curly girls and ethnic hair.

The Hydration System includes Renew Shampoo, Replenish Masque, and Restore Leave In Conditioner.

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This is the system I started with when I first tried MONAT products. I have oily, baby fine, dark blonde hair that becomes flat and limp with too much moisture. I was really impressed by how much volume and lift I got with the MONAT Volume System, and the fact that it didn't weigh my hair down.

The Volume System includes Revive Shampoo, Revitalize Conditioner, and Reshape Root Lifter.

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The Densify Duo System includes Intense Repair Shampoo and Intense Repair Treatment.

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If you'd like to try some of MONAT's fabulous styling products, I highly recommend this system.

The Stylized System includes Refinish Control Hairspray, Tousled Texturizing Mist and Restyle Instant Styling Taffy.

5. MONAT Power Boost System

If you have thinning or balding hair but don't want the system above that includes shampoo/conditioner, choose this system which includes supplements.

The Power Boost System includes S3 by MONAT Supplement Support System and Intense Repair Treatment.

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The Magnify System has the moisturizing shampoo, the volume conditioner, and the mousse. This system is for people who want a little more moisture, but are also looking for volume.

The Magnify System includes Renew Shampoo, Revitalize Conditioner and Moxie Magnifying Mousse.

7. MONAT BLACK System

The BLACK system is for men… but women can use it, too! I LOVE using the shave cream and aftershave on my legs. I also love using the BLACK shampoo/conditioner once a week or so because it's clarifying (and we have hard water in LA).

The MONAT BLACK System includes MONAT BLACK Cream Shave, MONAT BLACK Shampoo + Conditioner, MONAT BLACK Groom Styling Clay and MONAT BLACK Aftershave + Moisturizer.

8. MONAT Effortless Style System

This is one of our newer systems and it is one of my very favorites! If you have frizzy, curly, or wavy hair and you like to wear it straight and you blow dry it, you are going to LOVE this system! It has worked wonders on my hair. (Believe it or not, my hair is wavy and I prefer wearing it straight — so this system works great even on my baby fine hair.)

The Effortless Style System includes Smoothing Shampoo, Smoothing Deep Conditioner and Blow Out Cream.

9. MONAT R3 System

This system is perfect for you if you have very dry and/or damaged hair with split ends. Our split ends mender, Rejuvabeads gives you amazing results — and a little goes a very long way.

The R3 System includes Renew Shampoo, Restore Leave In Conditioner and Rejuvabeads.

Pin This Giveaway: MONAT Naturally-Based Hair Care ($99 Value – 3 Winners)

Source: http://www.cheeseslave.com/giveaway-monat-naturally-based-hair-care-99-value-3-winners/

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fuelyogurt6-blog · 5 years

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Cheesy Broccoli Chicken Skillet Recipe

This Cheesy Broccoli Chicken Skillet Recipe is a quick and easy dinner recipe that’s filled with cheesy rice, broccoli and tender chicken pieces.

I’m coming at you with another fantastic, super easy, weeknight dinner that’s made in just one skillet! I love one skillet dinners so much. Especially when they’re ready in less than 30 minutes and a complete meal.

Cheesy Broccoli Chicken Skillet Recipe

Start by browning some boneless skinless chicken thighs and onion in a skillet.

Toss in some rice, broccoli, seasonings and chicken broth then bring to a boil.

Stir in some sour cream and cheese, then top with a little more cheese and let melt!

Can I use Chicken Breast instead of Chicken Thighs?

You can substitute cut up chicken breast in place of chicken thighs.

To make this dish even quicker, you can sauté the onion then toss in shredded rotisserie chicken and go to the next step.

This recipe would also be great with pork or ground beef. The options are endless, which make this a fantastic go-to meal!

Here is one of my biggest tips for making a skillet meal with rice- MAKE SURE YOU BRING THE MIXTURE TO A BOIL!

I’ve had a few complaints that the rice doesn’t cook as fast as I am stating. Here is why – if you skip the step of bringing the skillet to a boil before reducing the heat to a simmer and covering, it’s going to take longer. The rice needs that extra heat in order to cook efficiently.

Can I use Minute Rice instead of Long Grain Rice?

My short answer to this question is NO, but in reality it can be done with a few minor tweaks.

Minute Rice requires a ratio of 1:1 (rice:liquid), while long grain requires a ratio of 1:2 (rice:liquid).

In order to make this recipe work with minute rice, you’ll want to either reduce the amount of liquid in the recipe, or increase the amount of rice. I suggest increasing the rice to 2 cups for this recipe.

Once you’ve stirred in some sour cream and cheese to the cooked rice mixture just top it off with a little more cheese and pop the lid back on.

There is nothing better than the flavors of broccoli and cheese (check out this Broccoli Cheese Stuffed Chicken recipe too)!

The creamy rice and tender chicken pieces really make this easy chicken skillet dinner a comforting weeknight meal.

I can’t wait for you to give this recipe a try! Make sure you leave a comment below to let me know how much you loved it!

Shawn

Cheesy Broccoli Chicken Skillet Recipe

This super easy Cheesy Broccoli Chicken Skillet Recipe is filled with tender and creamy rice and is a weeknight winner!

5 minPrep Time

23 minCook Time

28 minTotal Time

Ingredients

1 tbsp olive oil

1 lb. boneless skinless chicken thighs*, cut into bite size pieces

1/2 onion, diced

2 cloves garlic, minced

1 cup uncooked long grain white rice

2 cups uncooked broccoli, finely chopped

1/2 tsp salt

1/4 tsp black pepper

pinch red pepper flakes

2 cups chicken stock

1/2 cup sour cream

1 1/2 cups Colby Jack cheese, shredded

Instructions

Heat the olive oil in a large skillet over medium high heat. Season the chicken pieces with salt and pepper and add to skillet along with the onion. Cook until chicken pieces are lightly browned and cooked through, and onion is tender, about 6 minutes.

Add the garlic, uncooked rice, broccoli, salt, pepper and red pepper flakes to the skillet. Stir in the chicken broth and bring mixture to a boil. Reduce heat to a simmer and cover. Cook for about 17 minutes, until rice is tender and liquid is absorbed.

Stir in the sour cream and 1/2 cup of the cheese until mixture is creamy. Top with the remaining cheese and place lid back on top. Let cheese melt over low heat, about 2 minutes. Enjoy!

Notes

*Feel free to substitute the boneless skinless chicken thighs for boneless skinless chicken breasts.

7.8.1.2

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https://iwashyoudry.com/cheesy-broccoli-chicken-skillet-recipe/

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Source: https://iwashyoudry.com/cheesy-broccoli-chicken-skillet-recipe/

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fuelyogurt6-blog · 5 years

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Inside the French Culinary Competition That Drives Chefs to Tears

In the rainy evening gloom, a man’s loud sobs echoed off the glass and concrete surfaces outside the Lycée Hotelier du Touquet, in northern France. If you didn’t know better, you would have thought that this faceless sufferer, hidden away in an inner courtyard, had just endured a heartrending breakup or the death of a loved one, so complete and uninhibited was his anguish. But no, this was a chef who had just learned that despite months of training, sleepless nights, hundreds of euros spent on equipment and supplies, and weekends of not seeing friends or family, he had not made the grade. He was not a MOF (pronounced in French like “moff”).

Though the title is not well known in the U.S., becoming l’Un des Meilleurs Ouvriers de France (“one of the best craftsmen in France”), shorthanded as the acronym MOF, is considered by French chefs to be one of the highest — if not the highest — honor. Begun in 1925, the MOF competition is in fact not just one competition, but encompasses dozens of contests in more than 200 professions, from taxidermy to piano tuning to graphic design to — the most well-known — those in the culinary fields: cooking (cuisine-gastronomie), patisserie, and chocolaterie. Under the aegis of the French National Education Ministry, the COET (le Comité d’organisation des expositions du travail) organizes MOF competitions every three or four years. The grueling cuisine-gastronomie competition is judged by a panel of more than 40 renowned chefs with exacting standards. Only about 200 chefs have been honored with the title since the competition’s debut.

“A chef hopes for two things: to earn three Michelin stars and to become a Meilleur Ouvrier de France,” explained the 78-year-old MOF Guy Legay, in charge of the competition’s cooking jury. The contemporary MOFs probably best known to Americans are the chocolatier Jacques Torres and Joël Robuchon, who died in August of this year.

For this year’s competition, 500 hopefuls were winnowed down to 28. Last Thursday’s 14 candidates (14 other finalists had competed the previous day) began entering the hotel school’s kitchens at 7:30 a.m., one by one, every 15 minutes. Their task was to cook three technically challenging dishes within five hours, dishes they’d had 15 days to learn, from precise instructions sent by the organizers. Four hours after beginning, they had to send a new dish to the judges every half hour, with a margin of error of three minutes. If they sent a dish between three and five minutes late, they were penalized. Later than five minutes, and the dish was not graded by the tasting jury. While cooking, they were aided by two commis, young students from the high school, with whom they had never worked before. They therefore had to instruct their helpers, while remaining calm, and cook while being constantly circled and judged by clipboard-carrying jury members.

By that afternoon, the morning’s cool laboratoires had turned into hot, tense arenas, where the smell of cooking meat, vaporizing liqueur, and burning sauces filled the air.

For chefs who earn the title, and the accompanying right to wear the blue-white-red collar on their chefs’ jacket, the rewards may be considerable. They may be more likely to nab prestigious jobs or lure more customers to their restaurants or stores. Many chefs, though, seem to launch their pursuit of the MOF title as a sort of personal Holy Grail, as a way to prove their merit to themselves above all, sometimes attempting the competition several times.

Stéphanie Le Quellec, a Michelin-starred chef and winner of 2011’s Top Chef: France, had been a finalist at the last competition, four years ago, when she was “not able to submit excellence [to the jury].” She tried her chances again this year. As a chef who is already well known, in some respects, she had more to lose than some unknown cuistot. “I worked with Meilleurs Ouvriers de France, so that makes you want to tackle the challenge yourself,” she said by way of explanation for her bid.

Virginie Basselot, a competition judge this year, is one of only two female chefs to have won the title. She too said she was inspired by working with MOFs, and by the values of “excellence, transmission, humility” that it promotes. It is a unique competition, she noted, as there is no first, second, or third place. Theoretically at least, all or none of the candidates could win the title. (Indeed, in 2015, none of the chocolatier finalists were deemed worthy to be named a MOF.) And it is a title, with a diploma bestowed by the National Education Ministry, that chefs carry for all their lives. It is not an honor that will be stripped from them when the next competition comes up in a few years’ time. And unlike, say, earning a Michelin star or being named as one of the World’s 50 Best, it is a contest that individual chefs knowingly enter, and over which they have some control.

“You’re competing against yourself, to give the best of yourself,” Basselot said.

This year, the two most famous MOF chefs in recent years, Paul Bocuse and Robuchon, died. To honor them, two of the three dishes candidates prepared during the competition drew inspiration from them: The fish starter had to be accompanied by lobster mashed potatoes, an homage to Robuchon’s famous purée; and the main dish was a hare cooked three ways, in memory of Bocuse’s lièvre à la royale. (The dessert was a Pavlova with aspic of fresh fruit and lemon cream.)

Seventy-something Jacques Maximin, one of the four-member presiding committee, under the president, Alain Ducasse, described to two reporters for more than 40 minutes — with fiendish pleasure — the complexity of the dishes that he had imagined to test the technical skills of the MOF candidates. He starts with basic techniques and fashions them into three dishes that generally require years of experience and unerring exactitude to carry off. For example, he described how the pollack in the first dish had to be pierced in four places (indicated in a drawing that accompanied the candidates’ instructions) by herring lardons. To a non-chef, piercing a fish with another fish seems almost physically impossible, but then, Maximin pointed out, chefs must also take into account, when salting the dish, the fact that the lardons would impart their saltiness to the pollack. And the specified “pavés” (slabs) of pollack (80 grams without skin) could by no means be “slices” of fish — an error that one chef had made.

Yet in a culinary world that often values flash over technique, you can’t help but wonder, is the MOF’s level of nerdiness out of step? “I have nothing against modernity,” Maximin retorted. “But I say, ‘Wait, children, let’s start first with the basics...’ When I conceive of the themes, [it’s because] I don’t want French techniques to disappear.” He continued, “French gastronomy, with its international reputation, is built around an edifice. We constructed it over centuries. These chefs who want to become stars, first they have to prove their savoir faire.”

Point taken, yet it could be argued that, like other culinary awards and competitions today, its protestations of high standards may mask its exclusion of women and people of color. Chefs at the competition, however, when asked about the lack of diversity among candidates and winners, defended the MOF’s traditional ways. Both Basselot and Le Quellec — who was one of only two women to make it to the finals this year (among 23 original female candidates) — noted that there are few women chefs in haute-cuisine. “Often women are chef-owners and it’s not easy to say, ‘I’m going to take a week off and train,’” Basselot said. Basselot herself works for a hotel and has assistants to back her up — plus, she remarked with a smile, “I’m single.”

Le Quellec, on the other hand, has three children. Training for the competition is “fairly violent,” she said. “There’s a lot of work. I don’t know if that’s an investment that women are willing to put in. [For me] it means that during the week I don’t see my children. I don’t think the MOF committee can do much; it’s the reality of the profession.” (As for racial diversity, there was one Japanese chef among the finalists this year.)

Tall, pale Christophe Quantin is one of three vice presidents of the MOF cuisine-gastronomie section along with Maximin and another MOF, Michel Roth. When initially asked about the candidates’ diversity, the misunderstanding was such that he began commenting on the contestants’ different styles of making lemon cream. Once the subject was clarified, and he was asked if the MOF committee could encourage more gender and cultural diversity, he said, “We can’t influence that. We take the candidates that sign up voluntarily… Even if there are more and more women in the profession, they really have to have a competitive spirit [to attempt the MOF competition]. It’s not always in women’s characters to compete — in addition, it’s competing against men, which could be an additional impediment.”

Sure enough, at the end of the day, roughly 12 hours after the first candidate had begun his mise en place, Ducasse named seven men l’Un des Meilleurs Ouvriers de France for this year.

Nevertheless, a small, light breeze of change may be in the air. The COET, the body that oversees all of the MOF competitions in dozens of fields, has begun to question its own ways. “Should [candidates] spend 1,500 hours preparing for the competition? I don’t know,” Jean-Luc Chabanne, secretary general of the COET, told the magazine Lyon Capitale. “That’s what we have to work on. We also have to look at the cost of the contest for the candidates. Some say it’s 1,000 or 2,000 [euros], but sometimes it’s 10,000, 15,000, 20,000 euros” — accounting for the fact that competitors must bring their own equipment and supplies to the competition, as well as associated costs for training, travel, and, in some cases, hiring consultants to help increase their chances. “It’s not acceptable,” Chabanne said, “because it means you have to be rich to become a MOF.”

These inklings of change are small comfort to those who were not on the list of winners last week. Shortly after Ducasse read off the names at the modest ceremony, Stéphanie Le Quellec walked toward the back of the room, clutching her baby boy, her face streaked with tears. Though that baby certainly doesn’t care about it right now, perhaps by the time he grows up, the MOF competition will present a different face to the world.

Sono Motoyama is a journalist who lives in the Paris area. Editor: Erin DeJesus

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Source: https://www.eater.com/2018/11/30/18118337/mof-meilleur-ouvrier-de-france-french-chef

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fuelyogurt6-blog · 5 years

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Harissa Tomato Salad with Farro

I feel like when September hits, it’s easy to throw the idea of summer produce out for all the fall goodness that’s about to come our way. And yet, I find September to be one of the best months for tomatoes. The mature plants are still producing and the abundance is still there. The change in the weather also makes me a bit more mindful that it’s only a short time before the tomato bounty is gone.

This harissa tomato salad is a stunner side-dish or lunch salad. I make a note of this in the recipe but I also feel it’s important to call it out here. Make the harissa and farro ahead of time and use both throughout the week. Toss the farro into your morning eggs, use as the base for a grain bowl or more salads, or have a breakfast-for-dinner night and make this farro skillet.

As for the harissa, it’s great with grain bowls, roasted vegetables, or made into another sauce. My favorite is to swirl green harissa into a cashew cream. It makes for the perfect balance of smooth and spicy.

harissa tomato salad

Beans: If I’m making this harissa tomato salad for lunch or light dinner, I like to toss is cooked chickpeas. You could use them just-cooked or for an extra bit of crunchy texture, try pan-frying the chickpeas until crisp.

Grains: swap out the farro for cooked barley or einkorn. If you’re looking to go gluten-free, use sorghum or you could easily use millet. I prefer the texture from the chewier grains but it’s up to you.

Fall: If you’re not in the mood to eat this with tomatoes, the combination of harissa and farro is fairly generic. I’d suggest roasting cubed sweet potato or butternut squash. Replace the tomatoes with the fall ingredients and you’re ready for October.

Ingredients

Harissa

1 tablespoon cumin seeds

1/2 tablespoons coriander seeds

2 medium jalapenos

1/2 bunch green onions

1 clove garlic

2 tablespoons olive oil

1/4 cup fresh flat leaf parsley

1/3 cup fresh cilantro

3 tablespoons lemon juice

1/4 teaspoon salt

Salad

1 pound cherry/grape tomatoes

1/2 cup whole-grain or pearled farro, toasted and cooked

¼ cup toasted pepitas

Cheese, optional

Instructions

To make harissa, add cumin and coriander to a cast iron skillet over low heat. Toast until fragrant, 3-4 minutes. Remove from skillet and place in a mortar and pestle.

Grind toasted spices. In a food processor, add garlic and jalapeño, pulsing until minced. Add in green onions, parsley,cilantro, and ground spices, pulsing again. Finally, add in oil, lemon juice and salt. Run food processor, scraping down sides occasionally. Add more olive oil/lemon juice if harissa is still to thick.

Slice the tomatoes in half and place in a bowl along with the cooled farro and toasted seeds. Add about ¼ to ⅓ cup of the prepared harissa. Toss to combine, adding more salt as desired.

Notes

Tips + Tricks: Make the farro and harissa ahead of time for a faster assembly. The farro and harissa can be used in multiple meals throughout the week!

Use up leftover ingredients: Tomatoes, farro, pepitas

Keywords: farro salad, green harissa, vegan grain bowl

Source: https://naturallyella.com/harissa-tomato-salad/

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fuelyogurt6-blog · 5 years

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A Guide to Netflix’s ‘The Final Table’

The big draw of Netflix’s culinary competition The Final Table is that nine of the world’s greatest chefs — including Grant Achatz, Helena Rizzo, Yoshihiro Narisawa, and Anne-Sophie Pic — serve as judges in competitions based around the cuisines of their home countries. But the show has many more intriguing elements to keep viewers engaged throughout its 10-hour running time. For one thing, the chefs competing in the challenges themselves are exceptionally talented, and many of them are giant stars in their home countries. Every episode also includes cameos by two local celebrity “ambassadors” — actor Colin Hanks! model Alessandra Ambrosio! legendary curmudgeon/Observer restaurant critic Jay Rayner! — and all the action takes place in what is surely the most over-the-top stadium in culinary competition history.

The 24 chefs compete in teams of two: Sometimes they have worked together before, other times they are mutual fans of each other’s work, and in a few instances, the pairings are strangers who simply share similar ideas about food and cooking. Many of the most rewarding parts of this series come from watching these partners collaborate on ideas in the kitchen, and work through challenging situations to create something that will knock the judges’ socks off.

A dish from the Japan episode

Adam Rose/Netflix

Each episode begins with a dish-themed challenge judged by the “ambassadors” from each country. The bottom three teams move onto an ingredient-themed “final plate” challenge administered and judged by one of the master chefs. This conceit, that the bottom three must cook for the country’s greatest chefs to stay in the game, proves to be an intriguing part of the formula, since it raises the stakes considerably. These second round cook-offs also showcase just how good the competitors are on the whole — there are a lot of very close calls. Once the final two teams get to the last round, there’s another big surprise waiting for them: The pairs must break off and cook against each other in the last competition. There are no cash prizes at the end of the gauntlet, just the esteem of the judges, and a seat at the Final Table.

Only time will tell if The Final Table will eclipse shows like Top Chef and MasterChef in terms of popularity. But as for now, it’s a great option if you’re looking for something food-centric and family-friendly to watch over the Thanksgiving holiday. As a primer, here are brief bios of the nine judges at the Final Table, as well as host Andrew Knowlton, plus further reading on how the show came together.

‘Final Table’ chef/judge/host dossiers: