A couple of weeks ago I stopped at a farm stand in the Hamptons where I bought an exceptional blood orange infused olive oil. A blood orange is a type of orange that has a red flesh and very strong citrus flavor. This olive oil is fragrant and refreshing and light and I can’t stop thinking about the many ways in which I can use it. So far my ideas include fish, chicken, roasted asparagus, avocados, salads, fruit, and used to cook French toast, olive oil cake and brownies. My favorite idea was to combine a few of the aforementioned ideas and create a vinaigrette to use on an arugula, avocado, and heirloom tomato salad topped with seared scallops. Heirloom tomatoes are one of summer’s greatest pleasures and generally arrive at farmer’s markets and in grocery stores at this exact point of the season; so I couldn’t resist including them in the dish. The creaminess of the avocado cuts into the acid of the tomato and vinaigrette, while the arugula lends a peppery flavor, all balanced out with the sweet and savoriness of the scallop. All around it’s a wonderful and light summer collaboration of local and fresh ingredients.
Seared Scallop, Heirloom Tomato and Avocado Salad in a Blood Orange Vinaigrette
Serves 2 Continue reading
Chilean sea bass is white fish rich in Omega-3 unsaturated oils. With a unique large-flake texture, the fish is mild with an unexpected and delicious buttery flavor. The natural oils in sea bass make it a little easier to cook, given that it won’t toughen up if slightly overcooked. This dish is quick and easy enough to make on a weeknight, yet elegant enough to serve at a dinner party. I threw it together last week using leftover vegetables and parsley (from my slightly pathetic New York City version of an herb garden) and it will now be a staple in our house.
Oven Roasted Chilean Sea Bass over Sautéed Spinach
Serves 2 Continue reading
Last month I posted the latest major U.S. food recalls. Nineteen days later and already 8 more foods have been added to the list. Some are uncommon and lesser-known products (garlic spread and bison steaks), some are widespread everyday purchases (canned tuna and bagged spinach), and some I’d prefer remain off the shelves (froot loops and apple jacks). Nothing personal, Kellogg; I did love Eggo’s as a kid.
As if there weren’t enough bizarre and unhealthy convenience foods on the market, behold, the Candwich. The product, coming out of Mark One Foods, is a cold sandwich, in a can, intending to be sold in vending machines. To date, the flavors are Peanut Butter and Jelly and BBQ Chicken. Next up for the can, plans for Pepperoni Pizza and French Toast.
The New York Times reported this week that Travis L. Wright, the Utah-based financier backing the Candwich, is being sued by the Securities and Exchange Commission for lying to his investors. Wright lied to the investors saying he was investing their money in commercial real estate, when really he was channeling their money to the Candwich. Did he really believe in this crazy product that much? Despite the lawsuit, Continue reading
It is only fitting after yesterday’s post on animal protein that I write about my experience with chicken this week. Here’s a little back history…. I stopped eating meat exactly four years ago this month. I had just returned from two weeks in France where much of my time was spent eating steak, cheese, bread, nutella crepes and red wine. I came home to NY and put myself on a one week cleanse of raw fruits and vegetables to flush my body of the chaos. I don’t know what happened in that week, but when I went to eat meat again it made me nauseous and sick. I had thoroughly lost my taste for it. As each week went by, meat free, I began to feel lighter, more energized, my digestion was better and I felt significantly healthier. Four years later and Continue reading
Protein consumption is a hot topic these days. How much is enough? What type of protein? How often? What time of day? The amount of protein needed varies from one person to the next and fluctuates throughout life. Frequency of consumption differs for each individual as well. Some people require a bit of animal protein with almost every meal. Others do well with primarily vegetarian protein sources, but once or twice a week find it strengthening to consume a high-quality animal protein. Still others do best with no animal protein at all. In any case, here are some important all encompassing protein tips. Continue reading
What’s not to love about a July 4th barbecue? They’re all about family, friends, food, and drink…
I thought it would be fun to provide two simple, healthy and delicious alternatives to standard cookout fare: cheeseburgers and sugar laden cocktails. The swordfish is meaty enough to hold up well on the grill, but light enough to not leave you feeling bloated or sluggish the next day. And although the sangria has no added sugar and is sweetened with only agave nectar and fresh fruit, there’s unfortunately no escaping a sluggish next morning if you drink too much.
Grilled Rosemary Swordfish Skewers
Ingredients: Continue reading
Food is the most powerful tool we have on earth, so stated Dr. Mark Hyman this past Saturday to an audience of hundreds in New York City. Hyman theorizes that food can alter our entire internal system by turning on and off the genes in our DNA that cause disease. Believing in a single moment genes will change depending on the information they receive. For better or for worse. “Diseases do not show up out of nowhere, our bodies have an entire individual system of evolutional changes.” The body is a constant changing being and unlike the theory of gravity or the theory of relativity, there is no one size fits all theory of medicine. There is no natural law of medicine, as medicine is reactive and different for every human being. Modern healthcare is too focused on treating the symptom, not the whole system, claims Hyman. Instead of treating disease with a band-aid, he believes all we (everyday citizens, doctors, scientists, government, healthcare professionals, etc…) need to create optimal health in the 21st Century is to Continue reading