Tag: miminal

Personalize Diet Plan, Named

Real food diet, ground to mouth, that’s my plan.  Simple foods, minimally processed and whole singular ingredients only.  Although the ingredient list many be long, that is not because of what is on the label of the can or plastic packaging, it is because I strive to eat a very diverse amount of meat, vegetables, fruits, roots, seeds, nuts, spices, vinegar, fats.

Bread, you say, has but 4 ingredients: flour, water, yeast, and salt, so why then are you of the skip-the-bread clan?  How can this easy list go wrong?   The problem with bread is that the flour highly processed. It offers no nutritional value per se and now I am sure that all flour has come from a GMO crop, and almost all of it has been bleached, stripped completely of any traces of minerals and vitamins.

I also try very very hard to limit my cheese consumption which I difficult given my Dutch blood.  Although cheese has but two ingredients: milk and culture, the problem with dairy is how the cows are treated, what they are fed, the medicines they receive to produce a lot, and what milk has gone through to get to the table: homogenization, pasteurization, and overall low quality.  Nothing about the dairy farm is natural.

So when people ask me how I eat, I don’t want to say Paleo- that sounds limiting and also the worst diet name ever.  I eat real food, whole foods, minimally processed, like you cook it some and it’s ready to go. Real food doesn’t have any ingredient list, that’s my diet.  Real food doesn’t specific what’s not in it (growth hormones or preservatives) and definite does not come in plastic.

Cool, Creamy, and Charred

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Tres Leeches de Coco.  A coconut lime cake soaked with 3 coconut milks, pistachio crunch, charred tequila pineapple, blood orange purée, toasted flake.

It’s about representing winter, and focusing on the wonders of natural ingredients.  It’s about representing the elemental forces in a dish, it’s about highlighting the flavors and textures of the season.  It’s about capturing the essence of fire and exploring everything that the coconut has to offer.

The cool and creamy coconut milk mimics the fresh snow both visually and texturally, the pistachio cookie mimics the crunching of the frozen snow underfoot, the charred pineapple is reminiscent of the flame produced by fire, reconnecting the consumer with the power of this primal tool.

The coconut is represented in all ways: the fresh grated flesh forms the base of the cake, the coconut milk is soaked throughout, the lightly toasted desiccated flake adds another texture and reminds the eater of warmth.  This is paired with a blood orange purée, a slightly bitter flavor that rounds out the sweet, the char, the toast, and the nut.

Together this creates a harmony, a refreshing taste after the hot and obnoxious summer.  This dish highlights the integrity of a few ingredients with minimal processing.  Nature steals the show with this dessert.