Fresh Fish, Part 2

Yesterday I shared my recipe for a grilled sea bass sandwich with sriracha mayo in the Fresh Fish, Part 1 post. Today I’ve got a make-you-drool crab and scallop chowder. This is a perfect meal for the winter time. It’s warm and comforting and great to pair with a small salad or serving of green [...]

Fresh Fish, Part 2 is a post from: Laurel On Health Food

Fresh Fish, Part 1

Last weekend I bought some fresh seafood from Fairway, a well-known grocery store in NYC. In my opinion, Fairway is one of the best places to buy seafood because their fish counter is nestled inside a walk-in refrigerated section of the store that ensures everything stays super fresh. The fish is always kept super cold [...]

Fresh Fish, Part 1 is a post from: Laurel On Health Food

“You Eat Algae?”

Over the past year I’ve been steadily increasing my intake of algae. Yeah that’s right…algae. Superfood algae such as chlorella and spirulina are gaining popularity in health circles thanks to their amazing nutritional qualities and age-fighting benefits. I first learned about algae Superfoods from nutrition expert David Wolfe, who I often talk about on this [...]

“You Eat Algae?” is a post from: Laurel On Health Food

Vegetable Tempura

To prepare the tempura batter, combine the flours and sea salt in a small mixing bowl. Combine the kuzu and water in a measuring cup, mixing until the kuzu dissolves. Whisk the dry and liquid ingredients together until most of the lumps have dissolved. Place the batter in the freezer for 10 to 15 minutes. Cold batter results in crispier tempura. Heat the oil in a heavy deep frying pot. When the oil is hot, dip 5 to 7 pieces of vegetables into the batter completely coating them. Place the batter coated vegetables into the hot oil and deep fry until golden and crispy on each side. Make sure not to deep fry too many pieces at one time, as this lowers the temperature of the oil and results in soggy tempura. Remove with a slotted spoon or oil skimmer and drain on paper towels. To keep the tempura warm while the rest of the vegetables are being fried, place on a paper towel lined tray in a 200° oven. Continue until all vegetables are deep-fried. Combine the 1 cup boiling water, shoyu and ginger. Mix and place in small dipping bowls. Dip one piece of tempura at a time in the dip sauce before eating. NOTE: Kuzu makes the batter crispy in much the same way as egg, which is used in traditional tempura batter. The ginger or daikon dip sauce aids in the digestion of oil.

Mediterranean Diet Appetizer

Last night I made a quick appetizer that fits into the ever popular Mediterranean diet. In case you aren’t familiar with it, the Mediterranean diet is a diet rich in olive oil, beans, whole grains, fruits, vegetables, etc. It’s great for for your skin, it’s recommended by many doctors for the disease-fighting benefits, and it’s [...]

Mediterranean Diet Appetizer is a post from: Laurel On Health Food