With that thought, I went straight to grab one of my favorite fruits of all time – the vibrant Dragonfruit that may look kinda quirky but is packed with a nutritious punch. This fiber rich & low-cholesterol delight is heart-healthy, high in antioxidants, helps fight diabetes and even signs of aging! Convinced yet? Dragonfruits come in red & white and although they don’t differ nutrient wise, I went for the red variery to get that pop of pink for this recipe.
This raw, vegan and paleo-friendly shake not only look so sweet but also tastes like a treat. Pineapples lend some tangy goodness, apples give a natural sweetness while spearmint pleasantly refreshes.
Go ahead and get this Pink Pinether blitzing, it’s so good Inspector Clouseau might just come running!
As gratifying as it is, traditional egg mayo sandwich isn’t exactly the healthiest meal in the world. I’m sure you already know that mayonnaise is unhealthy but you might not be aware of just how fattening it is. This universally loved condiment contains approximately 11 grams of fat and 100 calories per serving (which is equivalent to 1 tablespoon). It’s easy to spread 3 or 4 tablespoons on your sandwich just like that. So imagine how much mayo are used in one of those deli egg salad sandwiches. They can contain up to or even more than 600 kcals and 6 grams of saturated fat each!
Just incase you’re wondering, I didn’t use low-fat or fat free mayo either because they generally contain additives and extra sugar to compensate for the lack of flavor. The creaminess of my egg salad comes from a combination of low fat yoghurt & organic tahini. As for the rest of the flavors? Scroll right down to the recipe below. Oh and you know what – once you’re eggs are boiled, it takes literally 3-4 minutes to put together.
Before I leave you to get cracking (no pun intended), I want to stress that it’s very important to buy good quality organic, free-range eggs. They are more nutritious and are free of dangerous chemicals & antibiotics. Studies have shown that when given access to a grazing pasture, chickens tend to produce eggs with more omega-3 fatty acids, vitamin A, and vitamin E. One of my favorite brands is Hilltribe Organics. Their hens wander freely and their eggs are hormone-free, pesticide-free, antibiotics-free, chemical & synthetic additive-free. If you reside in Thailand, look out for their Beyond Organic eggs in all major supermarkets next time you’re groceries shopping.
Courtesy of TCApr, I had the pleasure of sitting down with an extraordinarily talented Chef Paolo Sari for a very inspiring chat. Thanks to his creativity, passion, respect for both human health & nature, he earned a Michelin star for the Monte Carlo Beach Hotel’s Elsa Restaurant last year – the first ever for a 100 percent organic establishment.
Upon our introduction and as he escorted me into the understated yet suave eatery, I sensed his pride and joy. I was to learn very shortly after why. By being able to produce gourmet cuisine while highlighting the importance of health & nourishment, Elsa became the first gastronomic restaurant in the Provence-Alpes-Cote d’Azur region to be certified Bio or organic.
Like a true Venetian, his daily culinary practice is guided by the motto ‘mens sana in corpore sano’ (healthy mind is a healthy body) resulting in him imposing the absolute rule – what ever comes into his kitchen must be 100% organic from pepper to colas to champagne.
‘My food doesn’t fly’ Chef Paolo said as soon as we sat down. Seeing my puzzled expression, he explained ‘The ingredients on our menu are sourced from our fifteen gardens and farms within 60-mile radius of Monte Carlo including France & Italy. The produce are picked, delivered and cooked in a matter of hours. They don’t get on the plane.’
All smiles, I excitedly instigated a rather eye-opening conversation that was totally up my alley.
ASD: How did you start cooking in the first place?
PS: When i was young, I had a babysitter who was a very passionate and good cook. When she was looking after me, she cooked a lot and I used to help out. Thats how I developed this ‘sickness’ you can say (laughingly). And of course I traveled all around the world for many years. I lived in the US and UK and visited Asia a lot – Japan, China, Hong kong, Malaysia, Thailand, Korea. I saw beautiful things and the experience opened my mind & soul to all the ingredients and global gastronomic culture.
ASD: Can you summarize the concept of your cuisine in one short sentence?
PS: Tasteful & beautiful otherwise they don’t deserve to be on my table.
ASD: How did you arrive at ORGANIC cuisine?
PS: Mainly from my experience in Asia especially while I was living in Korea. Koreans are very attentive to organic ingredients and quality of the food. While there, I also lived in a monastery with the monks -producing rice & vegetables. They’re very attentive to nutrition which helps both the health & soul. That opened my mind together with other experiences that made up this definition of food for me. So when it came to finalizing, I believe that the future of this planet relies on us being responsible for what we eat and produce. So I strongly wanted to bring all this into an organic restaurant that became the future of my company.
ASD: When you create a new recipe, what process do you go through?
PS: You have inspiration. It can be any moment in your day. You can have a vision, an idea or something that switches on something then I sketch it on paper. The next day I go into the kitchen and tell my guys this is what I want and how it should taste. They produce it and and call me. I will fine tune it until the dish is perfect.
ASD: When it comes to plating, what makes a plate?
PS: The ingredients. Each ingredient has its own personality and you choose which ingredient is the main actor of your dish and focus on that.
ASD: Are there any rules when it comes to food composition in a dish?
PS: Just open your heart and soul and it’ll come out good – no there is no rule. It’s like making love. Is there a rule in making love? (Absolutely not, I replied). There is no rule in making love, just follow your feelings. It’s exactly the same with cooking.
ASD: What brings you to Monaco?
PS: Because SBM (Monte Carlo SBM Group) asked me to (haha). And because SBM is strong enough to back me up and support me with my project. It was a win-win situation. I brought a new spirit and new culinary history. I got to make history in Monaco.
ASD: What you’re doing is very new and unique and I know not a lot of people are open to the idea of health and organic. What’s your take on that?
PS: No not at all. It’s because information is wrongly conveyed. They think organic equals bland and boring diet foods. Organic is just producing without chemicals. People need to understand that it’s like consuming natural medicine. When you take Western medicine, the chemicals numb your body from pain but doesn’t actually cure. If you know your body and let time and the right process take its course you will feel better. It’s a matter of opening your heart and soul.
ASD: What can people expect when they come dine at Elsa? What makes it unique?
PS: I’m not eccentric. I give importance to the main actor of my dish whether it’s shrimp or lamb. I don’t over do it with sauces or cream. I let the main ingredient shine. My job is to find the best and freshest ingredients possible and that’s what you’ll get.
ASD: Do you give importance to seasonal produce?
PS: Of course – it’s the only way to eat. Everything here is seasonal and 100% organic. Like right now, you won’t find peaches and melons on the menu because the season is gone. All my ingredients come from Italy and France only. The 2 exceptions are coffee and cacao. They come from Africa’s organic Fair trade market. Otherwise, my ingredients are afraid to fly.
ASD: A lot of people around the world are becoming Vegetarian or Vegan, what’s your take on vegetarian food?
PS: 50% of farm produce in the world are harvested to use as animal feed. For every 100 caloric intake of the feed, animals retain only 4%. Then when you cook the animals to eat, you lose a further 80% of the nutritional properties. So basically your remain with almost nothing. So this shows how dumb we are to continue to produce plants for animals to eat the animals when we can just produce vegetables and eat them directly and retain 100% of the nutrients.
ASD: So do you a lot of plants in your menu?
PS: 50% of my menu consists of vegetables. There is no red meat in my menu only white including lamb & poultry.
ASD: Cooking at home and cooking at restaurants are very different. Any advice for people like myself who cook at home?
PS: Do your groceries yourself, go into the kitchen and have fun. See how you are feeling. Check out supermarkets and local markets for ingredients. Feel it, smell it and touch it. There is no law.
ASD: How do you make healthy tasty?
PS: Always focus on getting the best and freshest ingredients. If you’re buying tomatoes make sure they’re the best tomatoes so that even if you eat them on their own they’re already delicious. Try to buy local produce because foods that travel have to be picked at least 2 weeks in advance so by the time you eat them, they’re already old. The secret is to get ingredients that are as fresh as possible.
ASD: How did Elsa gain its Michelin star to be the only Organic restaurant ever to have done so?
PS: We first got the organic certification in June 2013 and that was possible because the agency responsible came over to check everything from our menu, our recipes, our ingredients, our suppliers, our producers and distributors. Then the Michelin star as you know is based on the quality of the restaurant. They came over many times, sometimes they tell you some times they don’t, and decided that Elsa was at a Michelin level. We were awarded a star in February 2014. We only buy produce that are certified organic by the law. We’re very respectful of our guests. What we say we do, what we do we say. No more no less.
ASD: What’s your signature Vegetarian dish at Elsa?
PS: The Bio Sama. It’s a composition of daily vegetables that we receive. It changes everyday but the concept remains the same. It’s like a vegetable bouquet with a little of salt and extra virgin olive oil.
ASD: How do you keep creative in the kitchen and constantly innovate something new?
PS: For me, it’s always the ingredients that stimulate everything. It’s what makes me want to create a new dish. The all natural organic ingredients.
This incredible chef not only sat down for long chat with me but also shelled out one of his favorite recipes so I can share with A Skinny Dish readers. I know it looks intimidatingly perfect for amateur chefs like myself but don’t be afraid to give it a go. Feel free to simplify the presentation and the ingredients to what is locally available to you!
суши бар круглосуточноtranslator norwegian to english
translate spanish englishзаказать суши на дом
These Matcha pancakes are gluten-free, dairy-free, grain-free, refined sugar-free, wheat-free & guarantee to bring out your holiday spirit. For those not so familiar, Matcha is a fine-ground, powdered, high-quality Japanese green tea that’s super rich in nutrients, antioxidants, fiber and chlorophyll. One cup of it is equivalent to 10 glasses of regular green tea in terms of nutritional value and antioxidant content. It also gives these pancakes the natural green color.
If you’ve been following A Skinny Dish for a while and saw my Matcha & Vanilla Chia Seed Pudding recipe, you can probably guess by now that I’m fond of this particular type of green tea – all because of its alluring aroma, complex taste and nutritional benefits.
So I wish you a very merry Matcha Christmas filled with love, gifts & kisses. Get flipping & stacking because this year you’ve got an edible tree!
translate italian to english
french and english translationenglish to hindi language translation
But hey, there’s no reason you shouldn’t join the fun because I strongly believe that a delicious indulgence doesn’t have to come bearing caloric catastrophe. You always have a choice of whipping up holiday treats that are smarter, healthier & cleaner for all the upcoming Christmas parties at your friends’, family’s or office. And when I say healthier, I don’t mean those dry, pasty and barely edible kinds.
That’s because the recipe i’m about to share with you is going to blow your mind (and probably everybody else’s). This chocolate cake is so decadent, moist and rich while wholesome, gluten-free, dairy-free, paleo-friendly and refined sugar-free. I used the naturally sweet-flavored organic chestnut flour (gluten & wheat free) as the base of this cake. Its fat and calorie contents are also considerably lower than almond flour & white flour. And the scrumptious hazelnut frosting? It’s just an icing on the cake – no pun intended.
Now you can join the holiday gluttony (in moderation please!?) minus the guilt.
turkish language translation
translate to italian from englishзаказ суши на дом круглосуточноportugueses to english translationtranslation for portuguese
For those not so familiar, sprouted legumes such as lentils and mung beans are easier and quicker to cook than in the form of dried seeds. They can even be mixed into salads and eaten raw – the way I personally enjoy – such as in this recipe.
Whether dried or sprouted, lentils are loaded with proteins and fit nicely into a healthy diet. However sprouting can improve the nutritional profile of legumes such as increasing the amount of Vitamin C, B vitamins, thiamine, niacin and riboflavin compared to their seed counterparts. It also shifts legumes’ natural acidic nature to the alkaline side of the spectrum – so no more fear of lentil induced intestinal gas!
Oh and if your watching your weight, sprouted lentils also offer more caloric bang for your buck as each cup contains approximately 82 calories, which is equivalent to 2 tbsp of dried lentils (expands to roughly 1/3 cup when cooked). So go head and toss together this sweet yet tangy salad. I promise it won’t take more than 5 minutes.
этомусуши роллы купить
translate english to japanese characters
translate english into spanish
суши на дом акция
As this is my first post from KL, it’s only fitting that I share with you a fiercely popular dessert here in Malaysia called Bubur Cha Cha or Sweet Potato stew. It’s in fact a sweet dish traditional to the Nyonyas (Indonesian/Malaysian Chinese) that’s simply a Pandan flavored coconut soup with steamed sweet potato and yam cubes along with tapioca pearls. For those not so familiar, Nyonya cuisine uses Chinese ingredients but is largely influenced by Malay and Indian cooking resulting a taste that’s much stronger compared to traditional Chinese food.
But as always, this is my take on Bubur Cha Cha which means its wholesome & healthy unlike the refined sugar-loaded original but still so delicious. So whether you decide to make this sweet dish with a twist for dessert or breakfast, trust me you’re going go Bubur and Cha Cha.
такиеfrom english to greek translationin hebrew
translate english frenchtranslation from english to korean
Being such a universally loved food, cheese seems to be a common cause of weight loss catastrophe for so many people I know. This is primarily due to their high contents of saturated fat and excessive sodium. Good news is, you don’t have to eliminate this mouthwatering delight from your diet completely because different types of cheese vary in total fat content from 9% in cottage cheese and up to 34% in parmesan. Since there are so many varieties available, you just have to be selective and consume them in moderation.
Hard, yellow cheeses like Cheddar and Parmesan tend to contain the most fat & kcals while white ones such as Feta, Halloumi, Ricotta & Cottage cheese contain the least. So when I do crave cheese (and I think it’s absolutely fine to eat them occasionally unless you’re vegan/dairy-free), I always go for one of the latter four.
Fiber from the greens, protein from the lentils, fats from the walnuts & Halloumi – this hearty salad is a pretty much a complete meal all on its own. Flavor wise, it’s a delicious balance of salty (Halloumi), nutty (lentils), creamy (tahini), tangy (lemon juice) & sweet (balsamic reduction). The toasted walnuts & blanched broccolis give the salad that added crunchy awesomeness.
greek translation service
суши онлайн киев
english japanesefrench to english translations
Last week while my appetite was recovering from a nasty case of food poisoning, I craved something sweet on the lips but light on tummy – and the hips.
There’s nothing better that’s naturally sweet like bananas to settle an upset digestive system. They’re easily digested and the high level of potassium can help replace electrolytes that may be lost by severe bouts of you know what. I apologize that this blog post haven’t exactly encouraged much of your appetite so far, but it’s about to take a turn of the better.
Imagine your fork slicing through hot, crispy & crumbly crust to find melted chocolate bubbling all over plenty of warm vanilla-coated bananas. And the fab thing is, the ‘chocolate pieces’ used here are in fact Cacao Chunks (a combination of Cacao Butter & Cacao Powder), i.e. my ultimate favorite SUPERFOOD of all time.
For those who don’t know, let me break it up for you…
Organic Raw Cacao Powder (not to confuse with commercial Cocoa powder) contains high levels of magnesium, B vitamins, antioxidants & Serotonin to keep you energized, healthy & happy. It’s also good for heart & brain function. It’s gluten free, vegan friendly, sugar-free & low in Glycemics Index.
Organic Raw Cacao Butter is the edible natural fat of the chocolate bean, cold pressed to retain its nutritional properties and exquisite natural aroma. It consists of healthy fats including essential omega fatty acids required by the body for skin and hair quality, hormonal regulation and fertility. It’s also gluten free, vegan friendly, sugar free and low in Glycemics Index.
For those in the UAE looking for Cacao Chunks, head right to Be Super Natural store located inside Dubai Mall’s Galeries Lafayette Gourmet department. Its UAE’s only brand of raw organic superfoods with big hearted ethics and definitely my favorite! If you can’t find Cacao Chunks in your area (or maybe called something else such as Cacao Paste by other brands), see NOTES in the recipe below.
russian english translation
spanish french translatorеда на заказ харьков
french to english translations
italian translation from english
суши на заказ на домportuguese and english translation
I’m sure a lot of you, like me, call for a bowl of steamed & salted Edamame as soon as you’re seated at any Japanese restaurant. It’s one of those things that once you start eating, you can’t stop. Fortunately for us, unlike Lays and Pringles, you can munch on without guilt because this delightful snack is, in fact, a star legume.
Incase you’re not so familiar with Edamame, they are immature, green soybeans still in their pods and have naturally sweet & nutty flavour with a slightly crunchy texture. They are often boiled whole, shelled and eaten as a snack or added to stir fries and salads.
Here are 4 reasons why you should stock up on em’ Edamame and make this refreshingly light salad right now:
заказать обед доставка бесплатно
translator english to polishspanish to japanese translation
english greek translations