Ode to Sous Vide

I've really been enjoying the Sous-Vide Supreme I got my mom for Christmas (unfortunately more than her, but hopefully she'll catch on soon). The benefits are endless. I mostly enjoy the convenience, efficiency, and perfect control of cooking.

This post is all about extremely fine tasting food that's stupidly easy to prepare.

Boom! Standard Breaky Ready in Advance

Cinnamon Sea Salt Sweet Potato w/ some PERFECTLY soft boiled eggs from the batch.

Magic revealed.

I used it for this Salmon and it came out amazing. Exploding with flavor from the Turmeric and some Green Curry Paste that was all vacuum trapped inside while cooking.

So tender, not over or underdone.

I enjoyed with some Mashed Cauliflower which I was recently really into after my Mom made some. Steam and then food process! It tastes better than mashed potatoes by far (especially because you can eat pounds of it and feel great). I did Garlic, Rosemary, and Sea Salt in mine.

A bit of Ghee melted over everything is always good.

Some Steamed Carrots and Chard Sauté as well.

I threw some Lamb Loin Chops in before training with a New Zealand Lamb Rub Spice Blend that came with the machine. It was done in an hour but I took it out 6 hours later!

And still perfect medium rare, exploding with flavor.

Along with Coconut Oil on Sweet Potato, Sauerkraut, and Sun Dried Tomato. Those three have sort of become a staple as i've been trying to eat less fiber on my bigger days to help with digestion, and that's really all I need (carbs, fat, probiotic fermented food, sun dried tomato b/c they are awesome).

Secret to Greek Yogurt

It's not really much of a secret actually. It's quite obvious.

 It's healthy and good on EVERYTHING. More protein than normal yogurt because it's strained, so less sugar/carbs.  Also even easier to digest with less fat. Zero fat makes this yogurt basically pure protein yet it somehow still tastes creamy and delicious, perfect to combine with some healthy fats from nuts or fueling carbs. A good protein-Substitution for everything:

• Sweet Potatoes and Yams (like Sour Cream)
• Waffles and Pancakes (Like Whipping Cream)
• Burritos/Guacamole addition (Sour Cream)
• Granola/Cereal/Pumpkin Pudding Cereal
• Tzatziki and Other Dipping Sauces
• Additions to Soups/Curries
• Thickener for Salad Dressing
• Fruit

But here we will explore my favorite and less obvious use. On my favorite food ever. Kabocha Squash! Otherwise known as Japanese Pumpkin.

Simply remove seeds and bake for 40-60 minutes at 400º F. Edible skin and all! I top with Cinnamon and Coconut Oil/Butter often, but when I desire something more creamy the yogurt comes in.

 And since Greek Yogurt also mixes EPICLY with Cinnamon you must throw some on, Sea Salt also optional and tasty.

 So simple, so delicious. I am known to eat mass quantities plain, and even larger with said toppings.

Eat as a snack of accompany with whatever dinner may be, in this case I tried out some Ginger-Sautéed Squid (fresh, local, and cheap from the Farmer's Market) in a massive salad.  The sweet creamy tender squash and yogurt combo balanced out the gingery crunchy salad perfectly.

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway.

I also must mention that if you can, also try St Benoit's Yogurt.  They are the only yogurt makers i've found that use grass fed cows for their milk.  Thus, I get the full fat yogurt (instead of avoiding the corrupted fat from conventionally raised cows) they have when I feel like spending the money, although it is much more runny than Greek. I like to mix it up.

P.S. My interview over at RiseBar is now live! Check it out.

Settling Routines

Pretty much just posting this to show off the quality Salmon! 

I toaster-ovened it with some leftover broccoli and yam, topped with plenty of coconut butter. It tasted bomb with a hint of dill that I wanted more of so I sprinkled some extra on. I cant wait to properly grill the next one with some creamy lemon dill dressing.

Onto the real goods: some more protein pancakes, more off of this recipe this time.

• Some Coconut Water
• 1 Scoop Vanilla Whey
• 1t Vanilla
• Blueberries
• 1T Cacao powder
• 1T Coconut flour
• Some coconut shredded
• Some Cacao nibs
• 1T Chia seeds
• An Egg white

The Cacao-Coconut Side

I thought I put too much coconut water but they actually puffed up a bit and made nice thin pancakes!

 Chocolate Chip Pancakes gone protein and primal! (grain free)

 So chocolatey and coconut-y with delicious cooked blueberries, with some more fresh and melty coconut butter on top. Win.

These taste so much like traditional choco-blueberry pancakes! Imagine the coconut butter as completely melted and drizzled all over if you'd like (more like frosting instead of a butter replacement upgrade).

Wasn't going to post this but I had to highlight one thing:

1) I'm loving seaweed in salads, it soaks up the dressing and becomes undried and the flavor is delightful. This was some turkey breast, greens, avocado, and sweet potato with some Flax Oil-Bangkok Pesto-Lemon Dressing.

I followed up the seaweed in salads theme with the most packed Asian Salad Bowl ever.

• Raw Hotate Scallops (for Sushi)
• Kimchee Liquid, Lemon, Flax Oil, Minced Ginger, Minced Garlic Dressing
• Greens, Cucumber, Avocado
• Shirataki Noodles and Sushi Ginger
• Nori Seaweed
• Steamed Crookneck Squash w/ Sesame Oil
• Artichoke Hearts
• Macadamia Nuts and Sesame Seeds

 The scallops, even plain were insanely good: a bit creamy, not fishy at all, the perfect soft texture.  The dressing had plenty of spice from the kimchee with ginger-lemon-garlic flavors. The seaweed and noodles  made some noodly texture. Then some crunchy macadamias and mushy avocado and tasty squash. It lasted forever and never got old!

Noodly Day!

My first time cooking prawns/shrimp, and it's so delicious! I had some kale to use and bought some enoki mushrooms so decided to break it down.

Garlic Ginger Miso Prawns w/ Kale

I knew garlic would be good, and then jazzed it up using coconut oil, miso and minced ginger as well. It turned into an epic stir fry with soo much flavor.

With more goodies...

• Prawns
• Garlic, Ginger, Miso, Coconut Oil
• Purple Kale
• Enoki Mushrooms
• Accompanied by: Kimchee, Avocado, Carrot, Sushi Ginger

Sweetness from the miso/coconut and so much flavor from the ginger-garlic-miso with a hint of coconut! I loved the kale and yummy stringy mushrooms that were like noodles with a kick of spice from the kimchee. bomb.com. For vegetarians I highly recommend this dish even without the prawns!

This dinner got real fancy real fast! I originally just wanted pesto zucchini noodles...(just use a peeler)

Then I threw in every noodle like ingredient I had besides real noodles! Sautéed in garlic/olive oil/TJ's Everyday Seasoning with the chicken (and the less noodly zucchini pieces) and voila! 

 Some baba ghanoush/avo with my gluten free bread from before and some of the best thai bangkok pesto (non-dairy version with coconut milk instead of cheese).

 Thai Chicken 'Noodle' Pesto

The most extravagant chicken veggie noodle pesto dish ever! Best way to eat pasta grain free!

• Chicken Breast, Olive Oil, Garlic, TJ's Everyday
• Enoki Mushrooms
• Bella Mushrooms
• Yam Noodles! (thank you Japanese influence all over Whistler)
• Peeled Zucchini
• Carrots, Olives, Avo, Baba Ghanoush
• Gluten Free Bread
• Thai Bangkok Pesto Sauce (lots of coconut and lime!)

 The baba ghanoush made it like Mediterranean Basil Pesto but the Bangkok made it Thai! The best of both worlds...

Gluten Free Herb Dessert Bread

I'll leave with the last of my bread from before enjoyed as recovery food with a brown rice protein-brazil nut milk-vanilla shake! Toasted w/ hazelnut butter and drizzled w/ coconut butter and it's insanely delicious! I was so pleased. (it is fairly sweet from the date and agave despite it's herb flavoring so the butters go perfect). 

I hope you try either one of these dishes for your own benefit! Even without the meat if that's your thing.

What's your favorite fusion food?

Resource Rhythm

I'm trying to use up all my nuts/grains, and also wanted a good carb source to have on hand so tried whipping up another batch of Gluten-Free Quick Bread! So easy and tasty. Epic with Hummus or Baba Ghanoush. I love being resourceful, not buying ingredients, and keeping things tasty!

 This time I went beyond S&P for flavor and added a bunch of Bragg's 24 Herb Mix. I also used a mashed date instead of applesauce, 5g of agave nectar instead of sucanat, and my homemade extra thick almond milk. It came out super flavorful, savory but a tad sweet with nice crunchiness and occasional date treats!

 Since I used up the almond milk and almond butter I made, it was time to move on to my next nut sources. I did Brazil Nut Milk w/ contents of 1 Vanilla Bean Pod and then Hazelnut Butter! Wow. They rule. Especially in a delicious bowl of overnight oats:

• 1/4c Oats
• 1 Scoop Vanilla Plant Protein
• Cherries
• Dried Cherries and Cranberries
• Cacao Nibs
• Chia Seeds
• Shredded Coconut
• Brazil Nut Milk
• Hazelnut Butter and Cinnamon to top

So creamy and nutty with oodles of berries/cherries and the cinnamon and cacao nibs match up perfectly.

 Another Sashimi Salad, this time with a little Wakame Salad, Avocado, and Albacore Tuna. Mmm I don't ever want to lose access to quality cheap sushi grade fish.

Best Broccoli, DIY Almond Milk and Butter

I should have waited one more meal before my last post because this version of my Sushi Salmon salad blows all others out of the water!

Sashimi Super Salad

• Wild Sockeye Salmon for Sushi
• Steamed Crookneck Squash w/ Sesame Oil (Leftover)
• Herb Salad Mix
• Sugar Snap Peas
• Seaweed
• Quinoa
• Cashews
• Shredded Coconut and Sesame Seeds
• Minced Ginger, Flax, Lemon, Temari

This time the salmon was off the hook. Combine that with the other quality ingredients, mainly farmer's market crookneck squash, and some amazing flavor from the best add ins and dressing.  I bought a small jar of minced ginger and could not be more pleased, and the nuts/seeds/coconut were all time.

 This meal was also the debut of a bunch of turkey breast I grilled in the oven w/ Coconut Oil, herbs and spices (different on each portion), AND my first time homemade Almond Butter!

•  Turkey w/ Dried Basil
• Turkey w/ TJ's Everyday
• Sweet Potato Homemade AB/Coconut Butter
• Steamed Squash and Romanesco Broccoli w/ Coconut Butter/Hummus
• Sugar Snap Peas and Seaweed

I have so many almonds thanks to Julia Violich, my coach (co-director of Violich Farms), so I decided to not buy Almond Milk and Almond Butter this time.  Both so easy! I even successfully used a blender.  I went untoasted nuts on the butter and added a tad of the almond milk after for a bit more liquidy/creamy texture, and a bit of stevia in the milk. So easy, cheap, and can't wait to try flavoring as well as use my abundances of nuts (cashews, brazil nuts, macadamia nuts, pecans etc) with vanilla/cinnamon/dates and more! I highly recommend trying both out.

Post workout protein breakfast pudding cereal. All the best textures and flavors:

• Quinoa Leftover
• Homemade Almond Milk!
• Hazelnuts
• Dried Cranberries
• Vanilla Plant Protein
• Cacao Powder
• Blueberries
• Coconut Butter
• Cinnamon

Romanesco Broccoli is the bomb. It doesn't taste much different but it looks rad! Definitely one of my farmer's markets highlights.

• Romanesco Broccoli, Carrot, Cucumber (steamed)
• Hummus, Sunflower Seeds
• Kale Saute (Olive Oil, Garlic Gold, Pepper, Rainbow Gomasio, Macadamia Nuts)
• Quinoa w/ Bragg's 24 Herbs
• Chicken w/ Everyday Seasoning

I loved the macadamia nuts toasted with the kale sauté and delicious herbs and hummus with the chicken, quinoa, and veggies goes quite well.

• First of the Chicken w/ TJ's Everyday Seasoning
• Brazil Nuts
• Mixed Greens (w/ raw chard again)
• Carrot
• Squash Leftovers
• Flax Oil, Bragg's Apple Cider Vinegar, Pepper

Just a Hhalthy clean grilled chicken breast salad with some leftover steamed veggies and more of the best heirloom green tomato, and some yummy Brazil Nuts!

New Home New Food

It's been a while since posting, but it should be worth the wait, because I am now living in Whistler and have a new set of kitchen supplies, meaning some things are totally unavailable but others are introduced! More below...

I'd like to start off with a big thanks to Lenny and Larry's, as they are on board for 2012 and my cookie supply is stacked! I had a before bed binge the other night and consumed 1 of each flavor with a bowl and a half of Coconut Bliss Chocolate Hazelnut Fudge Ice Cream. Lemon takes the win for my favorite flavor. The end of my season break before switching back to super healthy (below)...

Best part of B.C. = Wild Salmon

I love the availability of quality good Salmon. You can get it fresh, flash frozen for sushi (like above), smoked, or in jerky form.  Since last time, I've been a fan of getting some filet's meant for sushi and just enjoying them in a salad. 

The farmer's market up here is quite epic. Wednesdays and Sundays, lots of local from right around the corner Pemberton. 

• Salad mix with rainbow chard in it (first time eating it raw, delish)
• Blueberries (holy crap! best blueberries on the planet, makes such a difference)
• Heirloom Tomato
• Cucumber
• Rice Cake Puffs
• Simple Flax Oil, Pepper, Lime Juice Dressing

Don't Judge a Book by It's Cover

This Oatmeal Breakfast Cookie was actually quite tasty. Just a little green because that's just the way brown rice protein is (I don't recommend it, just using it up).  Inspired by The Edible Perspective blog.

The Underside

• 1/4c thick oats
• 1/4c blueberries
• A date
• Cinnamon
• 2 scoops vanilla rice protein
• 2T chia seeds
• 1-2T coconut
• A bit of AB

I'll definitely do more overnight/20min+ in advance cookies in the future. Just mix all the ingredients in a bowl or on a plate and add just enough water or nut milk for everything to mold together/get soft but not turn into overnight oatmeal. The blueberries were once again out of this world, and the date as well (but I already knew those are always delicious). It's actually a lot like a big cookie!

Egg's go with seaweed very well. Thank's to epic Ramen Bowls I am well aware of that. Squash and the tastiest Green Heirloom Tomato from the farmer's market for my veggie fix. Pistachios, Nutritional Yeast, and TJ's Everyday Seasoning to spice things up. Partially enjoyed wrap style, or like Japanese Huevo's Rancheros?

That's all you get for now, but there's plenty more awesome farmer's market foods and new eats to come!

Tataki Sushi Review and The Never Ending Bowl

It's hard to eat fish guilt free for mercury and environmental reasons, but its so healthy beyond that it's justifiable once or twice a week. Tataki in SF lets you get away with both!

Some spinach goma ae and wakame salad after a bowl of miso of course. Standard procedure for me.

I got the sashimi sampler: tuna, Arctic char, and striped bass. It was definitely all clean and of the highest quality.

This is where they really shined however: the Tataki order (thinly sliced seared fish)

I got the Black Sea Bream with avo, jalapeno, masago, and a ponzu chile sauce.

The fish was so creamy and soft / tender paired perfectly with more creamy avocado but then jazzed with a spicy kick and a little sweetness from the ponzu and jalapeno. Amazing seared fish FTW!

 I've been doing the- throw a million things into a salad bowl- a lot recently. This time with the first i've ever cooked a boneless skinless turkey breast. Baked using some herbs, canola/coconut oil and it was amazing! The coconut oil made it taste so good and it was moist and tender but oozing with flavor. Super lean and clean.

 The fun part is getting more excited as I add each epic ingredient. And then discovering each one as I get deeper down.

• Bella mushrooms
• Butternut/zucchini squash leftovers
• Arugula
• Mixed greens
• Tomato
• Blueberries
• Kim chee
• Avocado
• Cucumber
• Red cabbage
• Olives

 I dressed with flax oil for the first time now that I understand/see the value in the omega 3-6 balancing act. It doesn't taste weird at all and mixed with some lemon, cider vinegar, and balsamic vinegar well. the bowl was a never ending party.

Do you worry about fish sustainability and mercury content when eating?

Have you tried flax instead of olive oil?