In the season that seems dedicated to decadent food, we have created the perfect dessert solution: raw chocolate truffles. Using raw cacao means these treats are bursting with antioxidants without skimping on the flavor. We sweetened the truffles with maple syrup and dried dates, so they are not loaded with processed sugar; but you won't be able to tell the difference. Watch the video to learn just how easy it is to make this seasonal treat.
During the wintertime many leafy greens look wilted and pitiful, but that doesn't mean you should stop juicing. Make the most of Winter's abundant root veggies by making this vegetable juice high in vitamins C and A, iron, and antioxidants. The beets give it a deep red hue; celeriac, or celery root, looks like a knobby bulb but tastes similar to celery and is high in potassium and vitamin C; fennel has inflammation-reducing nutrients, is high in vitamin C, and aids in digestion. The stems, fronds, and bulb can also be juiced. Are you ready to juice your way to Winter health?
Those of you who've been reading lately know that I'm on my biggest ceviche kick ever. It used to be that I was deterred by making the mostly raw citrus dish at home, but ever since I went to Maui on vacation, I haven't stopped salivating over it. At this point, I could eat it for dinner every day — and still be up for having leche de tigre as a nightcap.
What do you think about it? Do you like it?
Source: Flickr User mcrosacci
I've had Mexican food on the brain all week, as I've been early to celebrate Cinco de Mayo. This weekend, I served tortilla chips with queso, although I considered offering ceviche. Ultimately, I decided against it; I've made ceviche at home before, but for some inexplicable reason, the idea of preparing and serving myself (and guests) partially raw fish takes some enjoyment away from the experience. What about you? Do you make ceviche?
After seeking out sushi-grade tuna to make my own spicy tuna poke, I became curious as to what exactly constitutes sushi- or sashimi-grade fish.
The terms "sushi-grade" and "sashimi-grade" were created to ensure certain types of seafood can be consumed in raw form — but it turns out that they're more marketing terms than anything else. There are no clear health parameters enforced by the Food and Drug Administration or any other food agency that seafood must pass in order to be labeled sushi- or sashimi-grade. The FDA does maintain that all fish eaten raw must be frozen first.
The moral of the story? When it comes to eating raw fish, you're at the mercy of the person preparing it. Make sure you're aware of the freezing conditions that the fish have been subject to: fish intended to be eaten raw should either be frozen for seven days at -4 degrees Fahrenheit, or flash frozen for 15 hours at -31 degrees. In addition, look out for any warning signs of less-than-fresh seafood, like pearly rainbow or yellowish discolorations, dull flesh, or a fishy smell.
Got a burning question? Contact us.
A salad of roasted beets with crumbly goat cheese and a delicious vinaigrette is a pretty common dish on menus these days. While I've had my fair share of this scrumptious salad, when browsing Dinner at my Place, I was intrigued by Tyler Florence's variation because he uses raw beets.
In their raw state, beets are difficult to peel; even on a mandoline, they were a little cumbersome to thinly slice, but the rest of salad is simple and worth the effort. The earthy crunchy beets, creamy tangy goat cheese, crisp bitter greens, toasted walnuts and blood orange vinaigrette combine to create a delightfully complex dish that is perfect in terms of flavor and texture. To get started on this surprising, Spring salad read more
