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I am so thrilled to have been a part of the Sharing Wisdom series along with Adina Grigore of Sprout Wellness, and Kalima Karen Harvey of Love Your Body Training. Tonight we gathered at the Jujo Mukti cafe on the Lower East Side to discuss skincare, movement techniques, and vegan deliciousness.
My talk begins at the 2:15:12 mark. I prepared my raw vegan blue cheese dressing for everyone to try, and am happy to report that it was GONE by the end of the talk! Here is the recipe.
Anita’s Raw Vegan Blue Cheese Dressing
1/4 cup raw cashews
3 tbp lemon juice
1 tsp horseradish
1/2 tsp each salt and pepper, or to taste
1/3 cup to 1/2 cup water, depending on desired consistency
optional: 1 tbp nutritional yeast
Blend all ingredients on high speed until smooth. Adjust seasoning, if necessary, or add a splash of water to get a thinner consistency, and re-blend. Pour onto your favorite salad and toss, or serve alongside crudites.
I will be one of the vendors at this vegan valentine’s market in Bushwick today from 2-5pm! Come and treat yourself to a donut for yourself (they’re baked, not fried), or get a pretty gift box full of them for someone special.
The flavors are double chocolate, strawberry rhubarb, and coconut! Hope to see you there.
Pine Box Rock Shop
12 Grattan Street
take the L to Morgan Avenue, it’s right around the block
There is one day per year I am a football fan, and it has everything to do with food.
The superbowl is synonymous with snacks–especially chips & dip. They can be as common as tostitos ‘n’ velveeta or as cutesy as cassava chips with cranberry mango salsa. And I went to a superbowl party just to make (and eat) them.
I specifically wanted to make a bread bowl. I’d previously had an aversion to them, as a reaction to growing up in Pennsylvania, perhaps. What was my problem? What’s not to love about edible containers? Willy Wonka said it best when he sang “You can even eat the dishes” and took a bite of his daffodil teacup.
Taco shells. Waffle cones. Noodle nests. Where would we be without them? Continue reading
I love spicy salads. The first time I ever had one–a really spicy one–was at Mooncake Foods. They serve their salads with homemade dressings, and everything on the menu with a side of jalepeño garlic sauce. For the longest time, I thought that lush, green sauce was the dressing and I would douse my salad with it. There was something so satisfying about paring cool, crunchy vegetables with intense spiciness, and I was hooked.
Another pepper I love is chipotles. They are not just spicy, but also smoky–flavors I crave year-round. I always pick the dried ones, available at Latin markets, over the canned ones. They have a more intense, smoky flavor without the extra additives or metallic taste. I use them to make spicy vegan mayo, creamy pasta sauce, marinades and salsa. Continue reading
The broiler is the most underrated kitchen appliance. Everyone has it: that mystery drawer under your oven with the slotted pan in it. Is it a storage space? Grease-catcher? Who dares to crank the oven all the way up to full blast–the ominous ‘BROIL’ setting–and conquer this uncharted territory? Last night, I boldly opened that screechy drawer, washed the dust from the broiler pan, and went where no seitan has gone before [atleast, in my kitchen].
Midwinter broiling is like a shot of Vitamin D to the palate. It evokes the charred, smoky flavor of a backyard cookout–to cure winter blues, cabin fever and restless tastebud syndrome–without the fuss of igniting charcoal or scraping a sticky grate.
To ensure a successful broil, follow these tips: Continue reading
Good enough for me. Imposter 'raw' cashews from Trader Joe's.
This was from a friend of mine, a fellow Brooklynite, who is trying to eat well on a budget. I am a huge fan of that so I did the best I could recommending some local, NY sources.
I bought a fancy juicer to do a homemade variant of the BluePrint cleanse, and I want to make the cashew nut milk to drink at night (it’s super good). I took your advice and used a touch of coconut oil to make it super smooth, but [the recipe] uses A LOT of raw cashews. Where do you buy yours? They’re pretty pricey when you’re buying small amounts at the supermarket.
If you use a touch of coconut cream it is even better! I have three sources for cashews. The fast & easy one is Trader Joe’s. You can get a one pound bag of raw cashews for $5.50. Continue reading
Posted in Brooklyn, Food Q&A, New York City
Tagged Asian food, Brooklyn, budget-friendly food, food shopping, healthy food, Indian food, ingredients, juice fasting, New York City, NYC, Queens, raw vegan, supermarkets, vegan, Williamsburg
I have recently become addicted to answering food questions on foodpickle.com. Then, yesterday, I was psyched to get two food questions directly from friends. This is something I want to do a lot more of, so please, keep them coming! Here is the answer to one.
So I bought this amazing organic raw chocolate and I was wondering if you knew any recipes for it. I tried melting it with confectioner’s sugar and agave and it’s delicious, but it didn’t really melt. The texture is like if peanut brittle and a rice crispie treat had a baby. It’s weird. How do I make it melt?
If it is what I think it is, it is mostly made of cacao nibs (the “crispie” part). Those don’t melt because raw chocolate doesn’t have any of the emulsifiers, sugar or added cocoa butter that make regular chocolate melt.
I have two solutions for you. Continue reading