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New Adventures as a Food Broker

Hello Friends, Family, & Foodie Fan’s I am so sorry I have been MIA…… I am proud to say I have been absent for a great reason. I spent my summer & the past few months teaching cooking classes to children through a company called Kitchen Kid. I had the opportunity to work with other Culinary Coaches and really inspire young chefs to expand their palates. It has been such an amazing experience and I was proud to be apart of it.  The Summer was filled with Delicious Adventures with Taste of TV, Critics Choice, Ultimate Eats, & Restaurant Camp! If you live in the Los Angeles area I highly recommend this camp for your little kids. I will definitley be sending my son once he is old enough (6 years old). Once the School year began I started teaching a few enrichment classes within different private schools in the LA area.  All in all It was such a rewarding experience to let kids know where food comes from and take them to local farmers markets and …

Curry & Kelp (Shrimp Coconut Curry with Kelp Noodles)

I have been hearing a lot about the health benefits of Kelp Noodles and I really wanted to try them out. Aside from being gluten-free, wheat-free and raw, kelp noodles are a type of seaweed that are jammed packed with nutrients. Now I LOVE Thai curry oh so much so I decided curry and kelp would be a perfect match! Here is my creation and I hope you enjoy it as much as my family did. INGREDIENTS: 3 Tbs Ghee 2 Onions Chopped 3 Cloves Garlic 2 Tbs Tomato Paste 2 Tbs Curry Powder (I use Penzeys Spices) 1 Cinnamon Stick 2 Dried Chiles 1/2 Cup chopped carrots 1 cup chopped broccoli Salt & Pepper to Taste 2 Cans of Coconut Milk 2 Cups Chicken Stalk 1 lb shrimp 1/4 cup Cilantro 1 Lemon Juiced DIRECTIONS: Heat Ghee in a large pot over medium-low heat. Add the onions and garlic and cook slowly until the onions are very soft, about 15 minutes. Add tomato paste, curry powder, cinnamon stick, and chiles and stir. Season with salt …

Chicken Pot Pie with puff pastry

For chicken pie: 4 6-ounce boneless, skinless organic free-range chicken breasts 1 tablespoon of clarified butter 1 bunch of scallions 6 ounces button mushrooms 1  tablespoon gluten free all purpose flour, plus extra for dusting 2 teaspoons English mustard 1  tablespoon organic heavy cream 1-1/4 cups organic chicken broth A few sprigs of fresh thyme 1/3 of a nutmeg for grating 1 large sheet of puff-pastry of your choice 1 egg  chicken pie: Put the chicken breasts on a plastic board and slice into 1/2 inch strips. Put a tablespoon of olive and a tablespoon of butter into the hot large, wide pan. Add the chicken and cook for 3 minutes.  Slice the scallions and wash the mushrooms then slice together in a food processor. Add to the pan with 1 heaping tablespoon of flour and stir. Add 2 tablespoons of mustard, a tablespoon of heavy cream and 1-1/4 cups chicken broth. Stir well. Pick the thyme leaves and stir into the pan with a few fine gratings of nutmeg and a pinch of salt …

Avocado Chicken Parmesan (made with Almond Flour)

Ingredients: 2 Chicken Breast Fillets, halved lengthwise 1/2 Cup Almond Flour 2 Tablespoons Fresh Almond Milk 2 Eggs 1 1/2 Cups Dried Breadcrumbs (I bought gluten free Mary’s crumbs from whole foods) 2 Tablespoons Coconut Oil 1/2 Cup Organic Tomato Pasta Sauce 2 Avocado, Sliced 1/2 Cup Grated Mozzarella Cheese or any Cheese alternative Salad Green, to serve 1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick. 2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl. 3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure. 4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc. 5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have evenly …

Vegan Lasagna with herbed macadamia ricotta

Last week I made the best lasagna I have EVER tasted!!!  This lasagna was so scrumptious I can’ wait to make it again. I have tried many different brands of vegan cheese and I must say, making nut cheese is by far the best vegan alternative. The Luscious Lasagna By Allison Rivers Samson was featured in last months VegNews Magazine. Allison who is the owner of allisonsgourmet.com writes a column called Veganize It and all of her recipes are amazing. I posted a picture on my facebook page of the lasagna and I have had many request to post the recipe so here it is. ENJOY!!!! 12 Lasagna noodles 4 quarts boiling water For the marinara sauce: 2 tablespoons olive oil 1 cup diced onion 2 cups diced portabello mushrooms 1 teaspoon minced garlic 4 teaspoons dried oregano 2 teaspoons dried basil 1 teaspoon dried basil 1 teaspoon dried rosemary 1 teaspoon fennel seeds 1 28-ounce can chunky tomatoes 1 28-ounce can tomato puree 2 teaspoons salt For the herbed macadamia ricotta: 1 1/2 cups macadamia nuts, soaked in water …

Madeleine Bistro-Bistro Box

For all that do not know, Madeleine Bistro will be closing their restaurant this weekend. Madeleine Bistro has been the top vegan restaurant in LA since 2005. I am so sad that this restaurant is closing because it is honestly the most amazing vegan cuisine I have ever tasted. There are rumors that they will re-open after renovations but nothing has been confirmed! I guess we all have to wait and see. If you love Madeleine Bistro like myself or have not had a chance to try it they are still doing their delivery Bistro Box. The Bistro Box is a weeks worth of food that is delivered to your door or you can pick it up at their Tarzana location. A single serving is $125 and a serving for 2 people is $150. If you are new to veganism its a great way to start, I know how overwhelming cooking vegan cuisine can be so why not have someone else do it for you. I highly recommend placing an order to try out the delicious food. Here are some pic’s: