Published in the April 2019 The Beachside Resident
Published in the April 2019 The Beachside Resident
*Published in March 2019 issue of The Beachside Resident
What you will need:
Sauté your choice of protein. I chose a vegan chicken substitute. Add turmeric, onion and garlic powder, and gluten-free soy sauce in the pan, cooking on medium heat. In a separate pan, lightly toast your cashews. Put the toasted cashews aside and use the same pan to heat your tortillas. When your protein is cooked, deglaze the pan with Thai chili sauce.
You can use an asian slaw pre-mixed bag or make your own. I usually get the pre-made bags from the store and throw away the sauce. The sauces are loaded with corn syrup and I prefer my homemade spin. For my sauce, I mix a little ribbon of Sriracha, equal parts of honey or maple syrup, gluten-free soy sauce and a pinch of ginger. Mix everything together and set aside.
Putting it all together
First, place your warm tortillas on your plate or in a taco stand, and partially fill with your protein of choice. Top with asian slaw, toasted cashews and fresh basil.
I love either jasmine rice, quinoa and kale, or fried rice, topped with black beans. I also enjoy serving mini vegetable spring rolls as a side. This dish is Mexican-Thai fusion so it is fun to get creative and blend two different cuisine styles into one delicious dish. Have fun and enjoy!
What you will need:
Linguini (Gluten-free or your preference)
Fresh Organic Basil
Peeled and De-veined shrimp
Boil pasta as instructed. In a separate pan, sauté shrimp in vegan butter with turmeric, lemon pepper, onion powder and juice of one lemon. When the pasta is cooked, strain water and toss back into the warm pot to add a drizzle of olive oil and lemon pepper. Serve pasta onto a bowl or plate and top with Parmesan. Then, pour sautéed shrimp over pasta and Parmesan and top with fresh basil.
This dinner contains less cholesterol, though the pasta is a carb, you can always substitute with an alternative of your choice or even a fresh bed of spinach. If you are vegan, you can substitute with tofu or fresh veggies. If you are enjoying a glass of white wine with your dinner, splash a little in the pan while sautéing the shrimp for added flavor. There are always plenty of ways to customize each dish. Turmeric has a nice flavor but I love cooking with it for the added health benefits: anti-inflammation.
Enjoy and subscribe to my blog!
Fudgey Vegan Holiday Brownies
Featured in The Beachside Resident December 2018 issue
Maybe you don’t have time to whip up some baked goods from scratch but you still want to bring something impressive to the table that everyone can eat. I always stick to organic labels to avoid extra fillers, pesticides and chemicals. Organic tend to list healthier ingredients. Don’t be fooled with “natural” or “organic” labels unless you see the USDA stamp of approval. Gluten-free is the route I go. Most of us have a relative with sensitivities so why not be safe?
You will need:
• Box of organic GF brownie mix
• Cooked sweet potato
• Cinnamon or Healing Sprinkles Spice Blend
• Carob chips or cacao nibs
• Coconut flakes (optional)
• Cashews (optional)
• Coconut oil
Preheat oven as instructed. In a bowl, combine brownie mix and substitute eggs for a half cup of applesauce and half a cup of cooked, mashed sweet potato. Add water or oil as directed on the box. You can add more sweet potato if you want to add less oil. I usually add just a tablespoon of coconut oil instead of the recommended amount. Sprinkle a generous amount of cinnamon and your choice of carob chips or cacao nibs. After blending the mixture, top with chopped raw cashews and coconut flakes. Cook in the oven for 10 minutes over recommended time. Now you have an almost made from scratch, rogue batch of brownies! I like to drizzle a little CBD oil on mine.
It is Friday! Although, I do have to be up at 7am tomorrow. Regardless, I am down to have an awesome hearty meal. My husband is taking our daughter to ballet so I can cook, otherwise I would probably order takeout or make something quick and lazy because my back hurts and I am exhausted. I have been thinking about making this all week. The time has come!
In one pan I am sautéeing portobello mushrooms with light olive oil, rosemary, balsamic and pepper. In the other pan I am cooking Gardein vegan “chicken” with turmeric, sage, shallots, garlic, pepper, lemon, oregano and himalayan salt.
I tend to over season because I am making the sauce from scratch and want the flavors to get picked up after adding unsweetened almond milk. Earth Balance butter, which is non dairy, is my favorite. The flavor is fucking amazing! My picky daughter loves it. Seriously, look how good the mushrooms look. If your mouth is not watering, please exit this page. You can put whatever you want in the sauce. Tomatoes, zucchini, basil, broccoli. Have fun! You don’t need me to hold your hand.
Follow Your Heart makes the perfect dairy-free parmesan. I love adding lemon pepper and garlic to my “Alfredo sauce.” You will also need to thicken it up with Daiya mozzarella. This makes a rich and creamy sauce that will fucking knock you in bed with some cozy feels.
Tonight, I am watching the Netflix premiere of Lady Gaga’s documentary Five Foot Two, which allows us to peek behind the curtain of sweat and fame to see the reality of a young woman battling severe pain and fighting an autoimmune disease. I am so excited that someone with such power can raise awareness to invisible illnesses and chronic pain. It is about damn time.
Anyway, back to food! I start my sauce by warming up the almond milk. I am not a traditional lady in the kitchen. I just eyeball it for the most part. I would guess I poured 3 cups and a big scoop of the dairy-free butter and you can add a scoop of dairy-free cream cheese. Keep in mind I am feeding an army and used two boxes of pasta. I seasoned the sauce, even though a lot of flavor will be picked up from everything we sautéed. Keep in mind we can always add more! I added rosemary, oregano, pepper, lemon pepper, parsley, turmeric, sage and garlic.
Once you heat it up you can add the entire container of the parmesan. I turned the other burners off and put everything to the side and start on the pasta. Cook the past of your choice as instructed. After it is ready, strain it and put it back in the pot and add all that good shit together, including the mozzarella and stir. After tasting, I decided it needed a hell of a lot more garlic. I thought I had minced but I tossed what we had after the hurricane. I always prefer fresh, of course, but be real… I am not a little farm girl picking my herbs. I am busy as fuck and forget things.
Also, we need a new cookie sheet and are registered HERE! Gross!
* Best served on paper plates to avoid more dishes
More than 50 million Americans have food allergies. Is it outrageous to suggest that restaurants should train their staff on food allergies and which menu items may contain certain ingredients? This job is not just about refilling someone’s water or placing an order. Having standards for your employees to know what is in the salad on the menu should be a given but unfortunately, most of the time the answer is “I don’t THINK there is dairy in it.” Why not train your staff to know what is in the food they serve?
When a customer shits their brains out, gets a debilitating migraine, crashes for 4 solid hours and wakes up to the room spinning, breaks out in hives or whatever other awful things may happen after you collect their tip and they head home, they will never come to your restaurant again. They will associate their post meal reaction with your food and consider it poison. You are now officially blacklisted on one customer’s dining list. Maybe it is just one, no big deal! But I promise this number will grow.
We are not a bunch of picky asshole snobs. Guess what? We can actually see your judgemental face and hear your shit talking in the kitchen. Let me guess… “People who have restrictions should not go out to eat.” Go fuck yourself! Are you seriously telling me that I have to forgo dinner with friends or the occasional date night or even the last minute takeout order after a long day because you can’t get your shit together? Welcome to the new age, buddy. People have allergies. It is not always a fad diet craze. When someone says no butter, for example, and you bring them their dish cooked in butter anyway, just realize that you could be seriously hurting that person. They may have to call into work the next day or spend the evening watching flashing lights as the room spins while day dreaming about drilling a hole in their skull to release pressure.
It is your job. Take people’s requests seriously or change your job position to the dish pit or try retail if you can’t be open minded to the fact that allergies and food sensitivities exist. You are in the wrong industry if you are going to be an asshole about a food modification for someone’s dietary needs.
Also, latex gloves. If you still carry latex at your restaurant, you should know that hospitals have banned latex years ago and you can find information here to educate yourself and staff on that. Latex is also a common allergy. If hospitals no longer use it, maybe it is time you consider switching.
Perhaps you want to gain a few more customers? Make a small side menu for gluten free or dairy free items so that your food allergy customers can have an option besides a side of lettuce. They will tell all their friends and possibly specifically come to your restaurant because they feel like they are not being treated like garbage and will now keep you on the rotation.
Thank you for taking the time to read this and I hope that you will think about not discriminating your next customer who has “annoying” special requests. Treating customers with great hospitality is your job and I hope the tips flow even better now that you are a little more informed on how to treat people and that for some people, dairy or wheat may not close up their throat but could make them feel like they got hit by a semi truck while being forced to trip on shrooms.
*Celiac disease is an autoimmune disease where gluten damages the small intestines. For others, gluten may not be an allergy or have as severe reactions as Celiacs but can cause an autoimmune response as it is considered an inflammatory food. For others, dairy may not be a lactose intolerant issue but an actual allergy that can cause a number of issues. For me, it causes tachycardia, vertigo, nausea, joint pain, fatigue, brain fog and sometimes other cardiac issues.
Why do hospitals have prison grade nutrition for patients? Think about it. You are sick and vulnerable and trying to get healthy and they load you up with sugar, salts, preservatives and basically nothing of nutritional value.
I am in the hospital today and have a dairy allergy and as usual get a tray full of dairy products. Sorry to be a pain, but most dairy gives me debilitating migraines with aura and a comatose crash for 3 hours. My body hates meat and makes my digestive system shut down. Sugar makes me sick and crash very hard and I already tend to run high on glucose levels. And coffee? I am here for tachycardia and arrhythmias so why would that even be a good idea? I also try to avoid gluten because it does not follow an anti inflammatory diet but I can’t imagine this hospital having those options. To most, I sound like a picky bitch. I have an autoimmune disease. I will have a flare up, tachycardia, migraines and nausea and joint pain.
None of the food provided is nutritional and it is heartbreaking that sick people are not fed anything fresh, just boxed, frozen or canned garbage. I was asked if I wanted red jello for desert. How about fresh fruit?
In all of the money made in healthcare, no one has ever decided to stand up and ask why we feed patients garbage? It is not even really a financial thing. I have mastered eating healthy on a budge and don’t spend any more than I would eating meat and dairy. It is this country’s lifestyle. We accept convenience over anything else. We are set in our ways. Everything they have told us must be true.