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Articles about Health Food

Vegan Fresh: Pancakes with Homemade Blueberry Sauce

Vegan pancakes with homemade blueberry sauce (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is moving on to bigger and better opportunities, so this will be her last recipe… for now. Last week she brought you these (un)healthy Mexican chocolate cupcakes, and this week she conquers breakfast.

I made this for Mother’s Day brunch, and my non-vegetarian mother enjoyed it immensely. Using bananas as an egg substitute is a trusty vegan trick that works surprisingly well to help leaven baked goods. This simple blueberry sauce makes a stack of ordinary pancakes feel like a gourmet treat and it only takes minutes to make. Serve with freshly squeezed orange juice mimosas for maximum breakfast pleasure!

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Mark Bittman Promotes Food Consciousness, Thinks Soda Should be Taxed

Bittman, the Batman of Food Policy (photo by Carol Shih)

If you’ve read Mark Bittman’s book, Food Matters, and his column on The New York Times, you’re probably familiar with his effortless ability to weave in food policy, politics, and the way we eat within a single sentence. Last night, Bittman (aka the Batman of Food Policy) spoke to a large crowd at the Temple Emanu-El about the importance of eating right and being food conscious.

“The only aspect of food that you can discuss now without bringing in everything else is how much fun it is to eat. And even that is become tainted. You can barely talk about the garden or the supermarket or the food on your table without talking about the failure of government, the dominance of corporations, and the breakdown of food security. Food engages everything.”

Bittman used soda, his idea of the 21st century’s tobacco, as an example of how the government isn’t doing the best job to protect its people.

(Jump for the six minute video that took me the whole day to upload because I am an idiot…) (more…)

What to Pack in Your Picnic Basket This Summer

D Home editor Joslyn Taylor had this brilliant idea of doing a cross post. Since the weather has been kind of wunderbar, we thought it’d be fun if I picked out my ideal picnic basket foods while Joslyn paired them with pretty basket accessories.

Jump if you can’t wait for this weekend.

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Vegan Fresh: Tex-Mex Quinoa Salad

Ingredients: garlic, tomatoes, limes, quinoa, cilantro, onion, black beans (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is a health food geek. Her recipes may not be fancy, but they’re simple and easy to make. She brought you this watermelon salad and avocado sandwich last week.

With Cinco de Mayo coming up this weekend, I’ve definitely got Mexican food on the brain. Although I love the robust flavors, I tend to feel heavy (read: bloated) after a meal of refried beans and rice, so here’s my version. Quinoa (pronounced keen-wah) is an excellent grain substitute – it contains more fiber, amino acids, vitamins, and minerals than most grains. Although it is technically a seed, it is actually a complete protein that’ll leave you feeling full and satisfied. With a fluffy texture and mild flavor, it can be enjoyed as it is or spiced savory or sweetly to complement many different recipes. I added some of my favorite spices to come up with a Mexican-inspired meal and even added a can of black beans for extra protein.

Jump for the salad. (more…)

Vegan Fresh: Refreshing Watermelon Salad and Open-faced Avocado Sandwich

Sandwich ingredients: fresh mint, red onion, avocado, kalamata olives, Dijon mustard, tomato, sprouts, gluten-free bread (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions. She brought you this chickpea-free hummus last week.

Today I’m sharing one of my favorite simple dinners. As the weather gets warmer I tend to want lighter, less-cooked meals and this salad and sandwich combo is just that. With seasonal fruits like watermelon readily available, this meal only takes minutes to whip up. I like to add fresh mint to just about everything in the summer for a refreshing kick, and the colors and sweet and savory combination of flavors in the salad will make this a staple for me all season long.

Jump for the recipe.

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Vegan Fresh: Raw Chickpea-Free Hummus

Purple cabbage, zucchini, tomatoes, and lemon (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions.

Since we tackled breakfast here last week, I figured I’d provide a lunch option this week. Hummus is often considered to be a vegetarian’s bread and butter, with good reason. Although I enjoy traditional hummus on occasion, I prefer this lighter, raw, and chickpea-free version. Made without the cooked and processed starch/protein legume combo, I find this version to be easier on my digestive system, but just as satisfying. Most commercial hummus is made with canned chickpeas which have been cooked and even salted, and are consequently devoid of their natural enzymes. This, I assure you, is a better option. Plus, it only takes about five minutes to throw together in the blender and can be served on wraps, salads, and with veggie sticks and whole grain crackers for a quick and easy meal on-the go.

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Raw Food 101: Bliss Raw Cafe Offers Classes

photo provided by Bliss Raw Cafe

I burn things often. I’ve been known to set off a fire alarm or a million, depending on how complicated the recipe is, and even my lucky roommates didn’t know what to do with me. Smart friends now refuse my offer to bake them birthday cakes because they’ve learned that my green tea experimental cakes will always taste funny no matter how hard I try to add the right amount of sugar and baking soda.

Fine.

I’m a kitchen klutz, which is why these classes offered by Bliss Raw Cafe look perfect for a screw-up like me. Beginning April 22, Bliss is holding Raw Food Classes for those of you who want to live the raw lifestyle. Raw food extraordinaire Paula Sepulvado and one of the Bliss chefs will lead attendees “on an overview of methods, techniques and demonstrations on preparing select entrees from the Bliss Raw Café menu.”

Classes run from 6:00-7:30pm, and the cost is $40 including dinner. RSVP to EventsAtBlissRawCafe@gmail.com.

Vegan Fresh: A Zesty Recipe for Juice Drinkers

Organic produce: kale, apple, lemon, ginger, and celery (photo by Michelle Saunders)

D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions. She fights crime and saves the world with her vegan powers.

If you’re anything like me, then chances are pretty high you indulged in a little too much sugar over the holiday weekend. Here’s an easy way to get back on track while providing a jumpstart to your week. You’ve probably heard about the recent juicing craze and may be ready to dismiss it as a fad, but I encourage you to try it before you do so! Juicing provides an excellent way to effortlessly add a lot of vegetables to your diet which will boost your energy and benefit your body in a lot of different ways. (Google it if you don’t believe me!) Juicing breaks down the cell walls of the vegetables and removes the fiber to make a nutritious drink that can be quickly and efficiently digested, and absorbed by your body. Although the taste can take a little while to get used to, the apple helps sweeten the flavor, providing a refreshing drink that can be enjoyed by anyone looking for an extra boost. I drink my green juice every morning on my way to work, but you can enjoy yours at any time, as long as it’s consumed on an empty stomach. There are many different juice recipes out there, but this is my favorite one due to its high content of veggies, minimal sugar, and zesty flavor.

Jump for the recipe. (more…)

Manuel’s Creative Cuisine Opens in Dallas

Tomato soup with shrimp

Tomato soup with shrimp (photography by Desiree Espada)

Everyone in Los Cabos (and even those who aren’t) will tell you that you must try Manuel’s Creative Cuisine, a restaurant located along the Sea of Cortez. Now chef and owner Manuel Arrendondo uses his 30 years of experience in the kitchen to open his first location in Dallas along Cedar Springs Road. These windows don’t look out to calming sea waters, but the minimalistic style and gastronomic experience  at his Dallas location is much the same.

Jump for more creativity. (more…)

Michelle Obama (and Some Top Chefs) Heading to Dallas

Hello. I am simultaneously chewing on almonds and silently going crazy because I might be standing in the same room as Michelle Obama this Friday. Bravo just announced that Top Cheftestants Richard Blais, Fabio Viviani, Jenn Carroll, Spike Mendelssohn, Grayson Schmitz and Ed Lee will be joining the First Lady on one of her national tour stops for her Let’s Move initiative. The chefs will be competing alongside students from a Dallas elementary school in a healthy cooking competition to promote healthy school meals and nutritious diets.

If anyone knows how I can plant myself on that coveted RSVP list, let’s talk. I’ll pay you in almonds.

Great Tomatoes in February? Spiceman’s FM 1410 Has Bushels

Tom “Spiceman” Spicer sez he’s got “tahmayduhs”: Louisiana Creole beefsteaks, roma, and heirloom.

What To Drink Now: The Power of Juicing

Photo courtesy of Central Market

I keep reading articles and seeing stories on the power of juicing…the healthful, detoxing, rejuvenating, refreshing blends of high quality, raw fruits, vegetables and herbs juiced and blended into tasty concoctions, especially during this awards season as A-Lister’s forgo solid food to fit into couture gowns, and the rest of us try to get over an indulgent holiday season.

The word is that Starbucks is considering entering the juice world, but not before our own Central Market gets into the act.   From apple, carrot and ginger juice, to red beet, strawberry and rhubarb juice – the flavor combinations and options are endless, and the healthful benefits are amazing.

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Eat This Now: Bacon Cheese Tater Tots at Maple and Motor in Dallas

You would think that frying up a tater tot would be something any idiot could do correctly.  Oil meets potato, done.  But unfortunately, this is not the case.  If I had a dollar for every time I’ve had to eat a mushy, stale, lifeless tater tot, I’d have enough to run for president (and I’d probably be more qualified because of it than other current presidential hopefuls).  So, if you’ve ever had a Napoleon-Dynamite-sized hankering for these golden nuggets of pleasure, I’ll make it simple for you, the best in the city can be found at the house that Jack built, our loveable, Maple and Motor.

Everyone knows that M&M puts out some killer burgers.  That’s a given.  But it’s really pretty difficult to go wrong at this place.  Practically everything I have eaten there is exceptional.  I’ve even licked the floors and it tasted good.  But the tater tots have become a guilty obsession of mine over the past few months, an obsession that is too delightful not to share.  These tots are not winning any prizes with the granola-loving, tree-hugger health food crowd, but this is Texas, people…and here we embrace obesity like a soft snuggly teddy bear.

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Second Location of Company Café Nears Opening Day

Chicken and waffles; co-owners Chris Cowan and Stephen White. (photo by Kevin Marple)

According to co-owner Stephen White, the second location of the Company Café is “five weeks away” from opening in their new digs, the old Cremona spot, directly across from the Katy Trail Ice House. Meanwhile the Greenville restaurant is double staffed and training new kitchen employees. White  said he is still looking for another 100 employees.

The menu will be the same farm-to-table, healthy, and organic fare but they’ve hired a consultant to tweak the menu. Basically breakfast and lunch will stay the same but they plan to add more seafood and smoked meats at dinner. Kuby’s is “designing” a signature sausage. “I’m petitioning the city to get a Farmers Market set up twice a month on the Katy Tail,” White said.

There will be 80 seats inside and over 100 on the outdoor patio facing the Katy Trail.

Update on Trader Joe’s in Dallas

Grass does not grow beneath Teresa Gubbins' shoes.

Leave it to Teresa “Gumshoe” Gubbins to find a snitch in Trader Joe’s camp. Since the grocery chain announced they were planning locations in Dallas last May, they have been quite secretive about their locations. According to TG, you can rule out the former location on Greenville Ave. Her Deep Throat coughs up three possible locations: Walnut Hill and Central, Knox Ave., and Fort Worth. All of the details are here.

There was a time when Trader Joe’s was cool and funky and carried stuff you couldn’t find elsewhere, but I think the company is now running on a tired image. In the 70s,  Two Buck Chuck played a significant role in nursing wine drinkers off the Spanada bottle but the last TBC I sampled burned the enamel off my teeth. So, Trader Joe’s? Yes or no? Why?

Pyramid’s Lifestyle Cuisine Plus Menu Shines a Flattering Light on Gluten-free, Macrobiotic, Vegan Recipes

Watermelon and tofu salad (left) and avocado soup (right). (Both dishes shown in amuse portions, not actual portions.)

The last time we checked in with chef Andre Natera, it was during his World Master Chefs Society induction. Yesterday, I visited him at Pyramid to find out about the Fairmont’s new Lifestyle Cuisine Plus program. According to Fairmont corporate, the goal was to create a fresh and nutritionally balanced array of meals for guests with diet-dependent conditions such as diabetes, heart disease and celiac, as well as those who choose macrobiotic, raw and vegan diets.

“The Fairmont’s Lifestyle Cuisine has five different categories, and the nice thing is that you can find the same categories (but different recipes) across the globe in all the Fairmont hotels,” chef Natera said. “We have three to four items in every category and they all comply with the nutritional guidelines for that category. For example, no matter where you go, a vegan dish is going to have 10 percent protein, 40 percent fat, and 50 percent carbohydrates. As long as it falls within that criteria I have flexibility to create. And because, in many of the options, salt is limited so we have to find other flavoring options like miso.”

jump for pics… (more…)

Inventory at Tom Spicer’s FM1410

Tom Spicer: "Even cucumbers need a little shade."

This unedited list just in from Spiceman:

Developing and properly staffing any small business operation, especially a farm of any size, on less than a budget of shoe string potatoes isn’t easy… then throw a tanked economy on that camel. Fewph!

But I’ve DONE IT! My garden is filled out and flush, The new deck we built less than a year ago RULES, I have awesome garden workers, 2 lovely ladies to assist you with your produce needs (Ellen and Nicole)…now all I need is a driver.

Ok nuff said…here comes the good stuff: (more…)

So, Do We Really All Scream For Ice Cream?

Mint Chocolate Chip-tini at The Library in The Warwick Melrose.

Yeah, yeah, it’s scorching outside, which is why The Librarys ice cream cocktails (available for the entire month of July to celebrate National Ice Cream Month) could seem like not just a good idea, but a necessary one. (Damn the extra-evil hangover from all that sugar; full steam ahead!)

Here’s what they propose:

Mint Chocolate Chip-Tini: Homemade Vanilla Ice Cream, Grey Goose Vodka, Godiva Dark Chocolate Liqueur, Crème De Menthe
Liqueur, Topped with Fresh Whipped Cream

Vanilla Russian: Homemade Vanilla Ice Cream, Grey Goose Vodka, Kahlua Liqueur & Chocolate Sauce, Topped With A Cherry

My question to you is: would you actually order one of these or has this strayed too far into gimmickville? Refreshing or repulsive?

First Take: Vitality House Cafe in Richardson. What’s To Come Of A Healthy Menu That Doesn’t Knock Your Socks Off?

Vitality House Cafe falafel bites. (Photo by Sarah Reiss)

Richardson has a lot to recommend it. Affordable housing, decent public schools, and a kaleidoscope of dining options. Newly opened Vitality House Cafe on Coit Road seemed like it would fit right in as a welcome health-food addition. We all know that the North Texan tolerance for mediocre dining is low; it’s sink or swim for new restaurants. Those with any staying power—even strip mall holes-in-the-wall—have menus that you tell your friends about.

Now, I’m all about the healthy eating. Really. No sarcasm here; just ask my long-suffering husband. I make my own salad dressing, stay away from saturated fats, eat at least three servings of fruit every day, and recently started churning out my own pasta. I tell you this not so that you’ll want to pelt me with tomatoes, but to say that I can attest, first hand, that healthy food can taste really effing great. The antithesis, however, is more prevalent: healthy eating that saddens and disappoints. Bites that, in the words of Harry Potter, make you feel like you’ll never be cheerful again.

jump for the lowdown… (more…)

Dallas Trend Prediction: Guajillo Chile Peppers are the New Jalapeno

Guajillo peppers on my counter make me happy.

We already know that parsley, as a garnish,  is out and micro greens are in. Also, a hamburger is not a hamburger unless it has a pickle or cornichon skewered to the top bun. Today, I predict the demise of the jalapeno and the rise of the guajillo pepper. I know it’s a bold statement, but I’m feeling bold and douchey today. So, if you have anything better to suggest, I’m all (deleted).