I am not sure whether Christopher Boffoli‘s mother told him not to play with food, but I am glad he does now. His food landscapes are just great.
Photos found via Fricotte.
If it’s also summer where you live I am sure you are as afraid of the oven as I am. My best friend in colder months, the oven becomes the house enemy in July and August.
What better time for delicious no cook snacks than summer?
“In a perfect world, I would eat this three times daily, with my snacks in between consisting of a form of chocolate, peanut butter and bacon.”, she says.
Sounds perfect to me 🙂 Hope she invites me for a snack soon.
Her recipe is super simple: smash avocado, add lime, salt and pepper. Spread on crunchy bread. Eat
Sweet Paul’s summer edition is out. And it’s juicy and colourful and super mouth-watering, so go over there and give it a good read.
We start with these fancy and yummy for sure summer cupcakes,
then proceed to discussing picnics and burgers.
The fish and seafood pages are difficult to resist.
And there’s a lot of colour and fruit juice in the Mexican pops feature.
And what a better way to conquer this Foodie’s heart than with caramel popcorn to go?
And that’s not all, there is also a Sweet Paul blog!
Strawberries contain malic acid, a strong fruit acid that can remove stains and whiten your teeth.
One recipe says mash a strawberry to pulp and add a teaspoon of baking soda. Mix well and apply it on your teeth for 5 minutes. The acids in the strawberry will deeply clean your teeth and the baking soda will whiten them. After the 5 minutes have passed, brush your teeth as you would normally do.
You shouldn’t do this more than once every week, though, as the acid can harm your teeth.
“The seeds could scratch the tooth enamel and the acid could also rob teeth of calcium, so if a person does this method then they must be sure to brush their teeth thoroughly afterward. (“A.C. Associated Content Health”, online).” Karen Wynne
“Eating crunchy vegetables like broccoli, carrots, cucumbers, and celery is another way to whiten teeth because the natural abrasion helps scrub off stains. (All The Information you Need, p.1, on‐line).”
the same source states.
So there you have it, This Foodie just got another good reason for which one should always eat their veggies.
For most of us Tuna is what you can find in the flaky flesh cans at the supermarket. Or, worse, what your cat eats. But Tuna is a delicacy. Unlike most fish, Tuna’s meat can vary in colour from white to dark pink. The dark pink tuna looks just like beef. It’s dense, yet soft and flavoury.
This is what I discovered over last night’s dinner 🙂
Today I stumbled upon an article about Tuna fishing in Tokio in the latest number of the Travel and Leisure Magazine. The photography is extraordinary. Look at those 300 kilos monsters!
Olive oil. Pressed cold from green olives, is one of the healthiest and flavoured oils there are. You used it in salad dressings, for frying and baking low cholesterol sweets. But did you know it can be used as a green cleaner in your house or that it can replace at least three of the plastic bottles you keep in your bathroom?
Shoes – Clean leather shoes with a damp cloth, then wipe them with a clean cloth on which you’ve dropped a bit of vegetable oil. Not only they will make the leather softer, but it will protect it from cracking. Continue reading “7 Surprising Uses for Olive Oil [Know Your Food]”
Vegan recipes have always fascinated me. We, carnivores, tend to think vegetarians and vegans are missing out on some of the most delicious food on Earth. But what if it’s the other way around? Check out these amazing recipes and tell me if you’re not thinking about going vegan also?
Who says vegan food has to be green or ocher coloured? Look at this beautiful fruit and root salad from Golubka! Cut up some strawberries and raspberries, beets and spring radish and enjoy with a bit of olive oil.
Or check out this amazing red pepper vegan lasagna from the same source.
This recipe is made with home-made coconut pasta. I think the idea is great, but if you don’t have a dehydrator, maybe you could just mix the coconut with a bit of flour and lightly bake the lasagna sheets.
A tip from Golubka: If you don’t have a dehydrator you can bake things at 118 F or 50 C and get a very similar result. For me this sounds great, as I am planning for a long time to make zucchini chips. But let’s go back to the lasagna.
The peppers are baked in the oven or grilled, peeled and cut into thin slices. She also makes a baked garlic cream that she mixes with cashew and black pepper.
This sounds so simple, yet so tasty. The base of this kind of vegan ice-cream recipe from Clean Green Simple is banana. You slice it up, freeze it and blend it just before serving. A creamy, smoothie-like cream results.
For this recipe, mix the frozen banana with 2 spoons of peanut butter and cocoa. Top with almonds or sugared walnuts. Yum!
“She wrote back!” I almost shouted to my fellow foodie Anna this morning over coffee. You see, a few weeks ago I had discovered the brilliant and talented Emilie Griottes, her Pantone tarts, her sugar snowed meringues and flavoured butters.
Emilie Griottes is a 26 year old Art Director and Foodie living in Paris. Her food styling skills and taste for irresistible eye candy are amazing.
I haven’t seen something this inspiring for some time now, so you can imagine my excitement this morning when Emilie emailed me with the answers to the few (shy) questions I’ve asked her.
Here is the mini-interview :
This Foodie: Who is Emilie Griottes and what does she do? 🙂
Emilie Griottes: “I am a French girl based in paris. I am artistic director, I’ve studied graphic design and I am passionate about cooking and photography!”
Your blog is delicious. You’re painting and illustrating with food. How did it all start?
“As I was doing graphic design, I always liked the relationship cooking and design. A combination of my passion and my profession! So I try to find colors and materials in each dish to make a living picture!”
We first taste a dish with the eye. Then come […] the flavors
How important is it for you for the food you make and photograph to be tasty?
“We first taste a dish with the eye. Then comes the taste in the mouth, the flavors .. I like the idea that it is disappointed by either one or the other. It must be beautiful to look AND good; its very important! If you are disappointed, the experience will not be as intense!”
Where do you get your ideas from?
“The ideas come from everywhere! A color in the street, a moment in the subway, mouthfeel for a dish. Everything is important! Every little detail of your daily life must be observed. I attach great importance to observation. And sometimes when I sleep I dream of ideas! It’s great! Unless I forget my dreams … ;)”
Every little detail of your daily life must be observed
“I work more for French or American magazines and sites! I would soon be in several places and blogs, but it’s still top secret … ;)”
What cool things are you working on/planning at the moment?
“A little weekend in Stockholm is planned for late April, it’s my leitmotiv ! Otherwise I am preparing a buffet for a birthday, and especially I work for my little Etsy shop! It’s lots of work, I will sell small items for the office! I hope you’ll like it!”
If I like it? The world can’t have enough of Emilie Griottes nowadays so This Foodie is looking forward to seeing more and more of her work.
Wow, plain old nutmeg. Who knew? I use it a lot when making cakes or falafel.
Apparently, in its freshly ground form, nutmeg contains myristicin, a psychoactive substance that can cause hallucinations and memory lost.
Quoting from Wikipedia:
In low doses, nutmeg produces no noticeable physiological or neurological response, but in large doses, raw nutmeg has psychoactive effects. In its freshly-ground (from whole nutmegs) form, nutmeg contains myristicin, a monoamine oxidase inhibitor and psychoactive substance. Myristicin poisoning can induce convulsions, palpitations, nausea, eventual dehydration, and generalized body pain. It is also reputed to be a strong deliriant.
So there. Careful with the nutmeg folks.
Have you ever tasted a new dish and discovered your absolutely loved a combination of things that you would have never thought of putting together in the same pot before?
It happened to me with coconut and sweet potato, with bacon and chocolate and strawberry marmalade with burgers.
And now I discover this lemon tart recipe from Sweet Paul. It looks amazing. I wonder if it tastes as good as it looks 🙂
He suggest cutting lemons very finely, dipping them in sugar and then laying them on a big square of puff pastry. I think I would cheat and try to sweeten the lemons before adding them on the puff pastry by diving them in boiling sugar syrup. Just bathing them a few times, not actually boiling them in sugar.
I would also consider adding a layer of lemon cream between the pastry and the lemon.
Mmm… must try 🙂