Tag Archives: healthy

Chef Adriana’s Roman Artichokes Recipe

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Fresh artichokes are a delicious and often underrated food. Its preparation is simple and easy to make, making it a great healthy choice. Our October Chef of the Month, Adriana, has shared with us her Roman Artichokes Recipe. Find it below!

Serves: 2

Ingredients

  • 4 Baby or 2 medium sized artichokes
  • 2 Tablespoons of white wine (optional)
  • 2 Tablespoons of chopped mint
  • 2 Tablespoons of olive oil
  • 2 Garlic cloves
  • 2 Lemons
  • Salt and pepper to taste

Directions

  1. Squeeze the juice of 1 lemon into a medium size salad bowl and set aside.
  2. Remove the outer layers of your artichokes until you start to see the leaves turn yellow.
  3. Discard the leaves and soak your artichokes in the lemon water.
  4. One by one, remove each artichoke from the water and cut the very top green part of it off, as it is not edible.
  5. Next, you want to skin the stem and cut off any green pieces left around the base of your artichoke (heart). At this point they should look more or less like a lollipop (see photo).
  6. You will then place your cleaned artichokes in a pot with enough water to cover them, along with the olive oil, the juice of the other lemon, the 2 peeled garlic cloves, the wine and chopped mint. Add a bit of salt and pepper to taste.
  7. Cover your pot with aluminum foil and cook the artichokes for at least 45 minutes. Check them by poking them in the heart with a fork so see if they are soft enough (they should be very soft).
  8. It might take up to 2 hours to cook depending on the size of the artichokes. Serve with a bit of the water you cooked them in. You can add a bit more olive oil and lemon when you serve them.

Tip: Try to find baby artichokes as they only take 45 minutes to cook and the choke is not spiky yet. The bigger artichokes have a spikier center that takes a very long time to cook (approx. 2 hours). You can see the video on how to peel an artichoke in my YouTube channel (Cooking with Adriana).

 

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

Chef Adriana’s Avocado Risotto Recipe

 

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Eating healthy (and delicious) just got so much easier! Our October Chef of the Month, Chef Adriana, has shared her famous Avocado Risotto recipe. This vegan & plant-based recipe is guaranteed to delight & is a great alternative for those who want to partake in cleaner eating or simply try something new! Find the recipe below:

Serves: 2

Ingredients

  • 1.5 Cups of Arborio rice
  • 2 Cups of vegetable broth
  • 1 Cup of avocado puree (do it with a blender)
  •  1 Tablespoon of minced shallots
  • ½ Cup of coconut milk
  • 2 Tablespoons of nutritional yeast
  • ½ Cup of vegan butter (Miyokos preferred)
  • 1/3 Cup of glass of white wine
  • 1 Tablespoon of chopped cilantro
  • 2 Tablespoons of olive oil
  • Salt and pepper to taste

Directions

  1. In a medium sized pot, place the minced shallot with two tablespoons of olive oil.
  2. Sauté until golden and then add a cup of vegetable broth.
  3. While the broth is boiling, add the Arborio rice and white wine.
  4. Stir adding more broth so that the rice never dries up.
  5. Add the coconut milk, nutritional yeast, vegan butter and cilantro and keep on stirring until the rice is al dente and creamy enough (this should take 15-20 minutes), then add the avocado puree and chopped cilantro.
  6. Serve topped with some cilantro for decoration.

 

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

October 2019 Chef of the Month- Adriana Londono

As October rolls around, not only are we pumped for delicious fall recipes, but we’re so excited to introduce our October Chef of the Month- Adriana Londono! Chef Adriana was born in Colombia & now resides/works in sunny Los Angeles and Valle de Guadalupe in Mexico. She is a private, holistic chef that is constantly creating innovative, healthy and plant-based recipes. From Avocado Risotto to Avocado Chocolate Mousse, her creativity and passion for food is inspirational. Find her story below!

 

 

 

 

1. Where were you born?
Colombia

2. Where do you work and where are you based?
Los Angeles and Valle de Guadalupe (Mexico’s wine country). I am a holistic private chef.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?
My tomato peeler. As a plant-based chef, there are so many vegetables to peel and the tomato peeler makes life quite easy.

4. What is your sharpest sense out of all the 5 senses?
Smell!

5. What advice would you offer for aspiring chefs?
Stick to your ideals when it comes to cooking. You want to be able to cook with the ingredients you love so that you can enjoy the process and offer your best creations.

6. What is one culinary tip every chef should know and perfect?
Pickling! Pickled vegetables compliment a dish very nicely, whether it is plant-based or not.

7. What does good food mean to you?
Healthy, holistic with fantastic flavor.

8. What features are important to you when selecting your chef outfit?
I am a girl, so I want to make sure my waist is highlighted and I also avoid white as I work a lot with beets, avocados and chocolate… hehe.

9. Favorite ingredient to work with?
I am obsessed now with cassava flour. It is an amazing substitute for wheat flour as it has some elasticity which is similar to gluten. I bake with it, make pizza crusts, tortillas, cookies, etc.

10. Favorite City to dine out in?
Los Angeles. Amazing plant-based restaurants there: Café gratitude, Plant food + Wine, Crossroads and Gracias Madre.

11. Best Dish you have ever made?
Mmm… that is a hard one, but the one that surprised me the most and is high up on my list is avocado risotto.

12. What do you like to eat most often on your days off?
Vegan pizza!

13. Person you would most like to cook for?
My boyfriend- he is my biggest fan and supporter.

14. What made you decide to become a chef?
At 28 I was diagnosed with a chronic illness called Meniere’s disease. Due to that, I couldn’t go out to restaurants anymore as I had to follow a low sodium diet and since I loved to eat amazing food, I started to cook it for myself and got really good at it.
I never had training of any sort but having lived in Italy and France helped me develop a sophisticated palette.

5 years ago, I decided to give plant-based cooking a chance and I am so enamored by it. I have so much more fun with it than I ever did using animal products. I feel challenged every day and feel very satisfied when I create new dishes that feel, taste and are real food without having to have hurt any animal in the process.

The world of plants is so vast and exciting; I am now learning to incorporate into my dishes many edible flowers, a succulent plant here in Mexico called Salicornia, vegan cheeses and butters, microgreens of all sorts and all kinds of non-gluten flours. Cooking has never been more fun!

 

Connect with our October Chef of the Month

Instagram: @cookingwithadriana

Youtube: Cooking with Adriana

Chef Oscar’s Chilaquiles Recipe

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April’s Chef of the Month, Chef Oscar has shared with us his delicious Chilaquiles recipe! A traditional Mexican dish, the Chilaquiles is complete with fried tortilla, fresh Añejo cheese and a mixture of even more yummy ingredients! Get his recipe below!

Ingredients

1 egg, fried, sunny side up

4 Ounces fried tortillas

6 Ounces Mole Poblano

3 Ounces ancient grains & lentils

2 Ounces Crema Mexicana

2 Ounces Añejo cheese

1 Teaspoon sesame seeds, toasted

1 Pinch parsley

Directions

1. In a plate set the FRIED tortilla strips in the center like a nest. (I like my tortillas in thick strips instead of triangles).

2. Heat up the mole until hot and pour on top of the tortilla strips.

3. Drizzle the cream.

4. Sprinkle the cheese.

5. Place fried eggs on top and garnish with the sesame seeds and parsley.

 

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

 

Chef Oscar’s Ancient Grains Veggie

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If you’re looking for a healthy and delicious dish, then Chef Oscar’s Ancient Grains Veggie recipe is the way to go! Complete with fresh herbs and savory blends, this recipe contains all the the veggies and grains to satisfy your taste buds.

Ingredients

6 ounces ancient grains

4 ounces veggies (peppers, corn, heart of palm, sweet potato)

1 ounce thyme and mint mojo

2 ounces cilantro pesto

2 ounces red bell pepper sofrito

Directions

Use a blend of quinoa, farro, amaranth and lentils, cooked as per instructions on the packaging.

1. Heat the ancient grains and set on a plate or a bowl.

2. In a hot pan, sauté the veggies in hot oil until golden and add a mint sprig, a thyme sprig and a garlic mojo. (the sweet potato might have to be boiled before this point).

3. Remove the stems of the fresh herbs and set on top of the grains.

4. Place a spoonful of pesto to the right and a spoonful of red pepper sofrito next to the pesto.

 

Connect with our April Chef of the Month: 

Instagram: @oscardelrivero

Website: http://www.jaguarhg.com/

 

CHEF KARMA’S AVOCADO SALAD

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Who said healthy food can’t be delicious? Chef Karma has a delicious AND healthy treat for you- a Avocado Salad with a little spin to it! Now you can add a little flair to your meal in under ten minutes. Read below to find out how!

Ingredients

3 Avocados

1/2 cup red onions (small dice)

1/2 cup cherry tomatoes (cut in half)

1 cup Italian dressing

1/2 lemon (squeezed)

1 bag Tostones chips

Directions

1. Remove avocado pit and dice avocado into medium- sized pieces.

2. Save the avocado skin to use as a bowl later.

3. Toss all ingredients together into the avocado skin bowl (or a regular bowl if you’d prefer).

4. Scoop avocado salad into the bowl!

5. Use bag of Tostones as your spoon!

 

Connect with our January Chef of the Month: 

Instagram: @prettychefsinternational

Facebook: @prettychefsllc

 

New Year, More Healthy Food!

The year 2018 is rapidly coming to an end and 2019 is just around the corner. You know what that means! New Years Resolutions. 

Every year we struggle with the tired and beaten resolution: I will eat healthy this year. Sometimes we complete our goal (kudos!) sometimes we make it halfway and then eat a bag of chips for dinner (it happens, we know), and sometimes our goal is just dust in the wind. After all, the phrase “delicious healthy food” sounds like an oxymoron…

But what if this year we could help out? What if this time, we had some amazing recipes from previous chefs of the months that are not only healthy, but also delicious?

Find some great options below and make 2019 your year!

1. Chef Mikey’s Watermelon Salad

A note from Chef Mikey: “The Watermelon salad is a light and refreshing salad that plays on the sweetness of the watermelon and the smooth texture of vine ripened Heirloom tomatoes. Some candied pistachios add a slight crunch, and the goat cheese panna cotta contrasts the watermelon just enough without overpowering the salad all together. Finally topped with a balsamic reduction and some finely shaved red onions, this salad is great anytime of the year.”

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2. Chef Megan’s Lemon & Rosemary Hummus

Not only is hummus a tasty treat, it also has a ton of health benefits!

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3. Chef Crump’s Grilled Shrimp Recipe

This is an excellent dish for dinner and a yummy summer meal!

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4. Chef Stefen’s Vegan Walnut-Kale-Basil Pesto

This vegan walnut-kale-basil pesto sauce pairs well with basically anything!

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5. Chef Penelope’s Pork Belly with Peas & Carrots

This vegan walnut-kale-basil pesto sauce pairs well with basically anything!

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