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PICKLED GARLIC RADISHES!!!

In At home cooking, clean food, popular recipes, Raw food, skinny grocery list, vegan, Vegetarian On June 14, 2015 1 Comment

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    Happy Sunday babes!

As promised on my Instagram, I am bringing you my favorite and super EASY recipe for pickled radishes! On a recent trip to my annoyingly jam-packed Whole Foods, I decided to pick up produce that I normally wouldn’t purchase on my weekly shopping trip. These babies were calling my name! Big pink balls….hmmm. I’ll take em’.

Lol. Anyyyyyyway… I promise they’re REALLY delicious raw, pickled, or cooked. Why should you consume these big pink balls…

HERE’S WHY!

  1. Radishes are very good for the liver and stomach, and it acts as a powerful detoxifier too. That means that it purifies the blood and eliminating toxins and waste. 
  2. Radishes are considered roughage, which means that it is composed of indigestible carbohydrates. This facilitates digestion, water retention, and it fixes constipation, which is one of the major causes of piles.
  3. Radishes are diurectic in nature, which means that they increase the production of urine.  It also cleans out the kidneys and inhibits infections in the kidneys.
  4. Radishes are very filling, which mean that they satisfy your hunger without running up your calorie count. High in fiber and low on the glycemic index
  5. Are rich in vitamin-C, folic and anthocyanins, they have been connected to treating many types of cancer, particularly colon, kidney, intestinal, stomach and oral cancer. Radishes are part of the Brassica family, and like the other members of that taxonomic classification, these cruciferous vegetables are packed with antioxidants.

For more info… read up on Organic Facts. *source

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This glorious pickled veggie is fabulous over some BOMBA carne asada tacos, or some Soyriso tacos for all my Vegetarians out there 😉 Throw some on a salad, and even use up some of the vinegar as dressing! Helllllo!!!

Point is…it’s very versatile! Hell, even throw in some sliced carrots and jalapeños for some more bite!!!

INGREDIENTS:

  • One bunch or organic radishes
  • 3/4 cup water
  • 3/4 cup vinegar (Iused organic apple cider vinegar, but you could use white, or red)
  • 2 cloves chopped garlic ( I like it really garlic-y, otherwise leave whole)
  • 3 tbsp honey (I used Natures Hollow -sugar free)
  • 1 tsp whole peppercorns
  • 1 1/2 tsp sea salt

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DIRECTIONS:

***Rinse radishes and cut the green tops off.

***Use a mandolin to thinly slice radishes or use a very sharp knife. Add into mason jar or other canning jar that can be securely tightened. Add chopped or whole garlic, and peppercorns

***In a saucepan, heat up water, vinegar, honey (or sugar) and salt until BEFORE it boils.

***Let the liquid cool before adding it to glass jar of radishes.

***Once cool, add mixture into the jar and tightly seal.

KEPT IN THE FRIGDE FOR UPTO 2 WEEKS. 

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Hope you all enjoy! It’s super easy, and remember, you can pickle faaaaakin ANYTHING! Pick up some glass canning jars and lesssss go!

Please let me know if you try this out!

xoxoxo!!!

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THE GADARENE SWINE! Best Vegan In town!

In clean food, Dinner dates, Fridays, Restaurants, spotlight, Uncategorized, vegan, Vegetarian On June 5, 2015 1 Comment

Fresh Friday here at From Fries To Fit!

Although todays post is dedicated to my vegans…there’s no doubt that ALL vegans, carnivores, and vegetarians alike would go batshit over the beautifully crafted food at The Gadarene Swine. The VEGAN sister restaurant to Scratch BarLA, in which chef Phillip Frankland Lee offers a complicated, artistic but perfectly paired array of mostly animal fats & proteins. My kinda thing. FOR SURE. The Gadarene Swine is the OPPOSITE. Ode to the Vegetable! (without skimping on the flavor of course!) Have you ever heard of a meat eating chef opening up a vegan spot? Yeah, me neither. Well, when I caught wind of chef Lee’s “no animal, all vegan” new venture here in Studio City, I thought, “hmmm this could be perfect!”

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Listen, I’m no vegan, and clearly, he ain’t either honey, but as a food lover…foodie…whatever you want to call it, I can appreciate the art and tastes of all cuisines.  The “Valley” has been on the way up in restaurant culture. The fact that I don’t have to shlep back to Downtown or Hollywood to have a delicious and interesting meal, makes me fuckin’ jump for joy! So, when my brother’s GF, Sarah, a veggie aficionado, came into town from Vancouver, I knew this was going to rock her world.

Sarah, Mom, & I walk in, and are immediately drawn to the beautiful, rustic garden patio. Wood, plants, and succulents everywhere. A mini oasis if you will. Let me make something clear here…this isn’t your typical “Veggie Grill” experience. This is fine dining babes. With that said… expect fine dining prices.

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As we cozied up with our Pinot’s, we selected various dishes from the A La Carte menu. Other menu options include: 3 different chefs choice tasting menus, with option of wine pairing. So fancy for the “valley”right?!. Haha. Get into it people. It’s an experience, ok?! The staff was very nice. Each dish explained, and service was above par.

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First up…Olive Stuffed Olives…. Holy, BEST THING I EVER, SO CAREFULLY PUT in my MOUTH!!!!  Soft on the inside, crispy on the outside without being greasy. Made with a touch of honey.

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Each presentation better than the next. Homemade, lightly toasted sourdough alongside crushed tomato oil with balsamic glaze. This was so delicious! So full of flavor. I mean…it’s in a nest for god’s sake.

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Ok, here’s where it gets really fabulous. Look at those colors! This, ladies & gents, is a multi-colored blackened cauliflower, over a bed of creamed cauliflower, topped with dehydrated cauliflower chips & chopped pistachios. O.M.GEEEEEEEE! Loaded inside a beautiful clay bowl, the display itself makes you NOT want to share. Chef Lee somehow manages to separate the flavors of the same vegetable through different textures and seasonings. FAVE!

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Ok, mind you…I’m not eating all of this alone. Lol. Between 3 of us, we shared everything. Here is a shot of our next dishes up.

Dirty rice and Hand torn pasta with shaved onions. Both incredibly flavorful! The pasta was done al dente with pureed tomato sauce filled with great texture derived from capers, fresh greens, shaved onion and even, a hint of sweetness from a lil fruit. Perhaps it was pineapple. Not sure, but it definitely held up to, even some of the best pasta I had in Italy recently.The crispy rice was incredible. Brown rice flavored with nori, filled with mushrooms, squash, crispy onions, shaved carrots, avocado… etc. Honestly one of the best vegetarian/vegan meals I have ever had. I know ya’ll, bold statement, but I felt fresh, not heavy. Not one bite of tempeh, tofu..none of that. Everything centered around the “vegetable”.

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In that bigger piece of heavy & beautiful pottery, is roasted mushrooms over burnt mashed sweet potato. Woohoooo!

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Heres a close up. Beautifully dressed with a hint of acidity, the flavors pop in your mouth, & you really hone in on all the smoky flavor of the roast. With a mix of different mushrooms, fresh peas, greens, and a few crunchy nori chips, it all comes together in a big bowl of “Bitch, taste thissss!!!”

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We had a wonderful experience here. The food… fresh, local, organic. Thanks The Gadarene Swine! Also, check out Scratch Bar in LA!

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ROASTED EGGPLANTS WITH TOMATOES & FETA!

In At home cooking, clean food, Dinner dates, popular recipes, Uncategorized, Vegetarian On June 4, 2015 2 Comments

 

Hey ya’ll!! Happy Thursday!

Things are finally slowing down and back to normal since getting back from Italy. No more jet lag, and I’m back in the kitchen to whip up some favorites to share with you!

This post is special to me. Why??? Well… let’s just say that eggplant was NEVER a top veggie of mine. I was young and dumb with the palate of a 12 year old. LOL. Proud to say, that I’ve found my inner veggie monster and now, can’t imagine not having eggplant as a staple at Ranch Relaxo. (Mi casa)

The great thing about this dildo shaped veggie, is that it’s soooo versatile. You can grill it, bake it, roast it, fry it, baba ghanoush it, bread it…well, steamed…Hmmm. NOT SO MUCH;/

Today, I’m sharing one of my favorite ways to eat it. Freakin’ ROASTEDDDD!!! Before we get into it… i want to share some of the benefits of the Purp.

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 I used the big ones for this, but you are MORE than welcome to use the smaller Japanese eggplants. Most would argue that they are more flavorful. Maybe right, but I get more meatiness out of these. It’s great as a side dish or as a main for your vegetarian homies.

The recipe is above but let’s go through the instructions.

  • Rinse and pat dry eggplants.

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  •  Cut lengthwise.

  • With a sharp knife, score the flesh deeply in diamond shapes.

  • Lay them down, open up cuts, and sprinkle with sea salt

  • Let sit, cut side up for 30 min to release excess water.

  • Pre-Heat oven to 400*

 

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  •  Line a baking sheet with parchment paper.

  • Wipe and lightly squeeze eggplants free of moisture and salt.

  • Brush cut side with olive oil (about 3/4 tsp each), sprinkle with garlic and thyme.

  • Place cut & seasoned side down onto lined baking sheet and roast at 400* for 45 min to 1 hr.

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  • Once taken out, let cool for 30 min before handling. Use a spatula to carefully remove from paper. 

  • Flip onto a plate. The eggplants will be a beautiful golden , caramel color and flattened out.

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  •  Top with chopped cherry tomatoes, feta cheese (I use reduced fat),

  • In a small mixing bowl, which together 2 tbsp olive oil, 2 tbsp red wine vinegar, And 1 tbsp oregano.

  • Pour over the served eggplants with tomatoes and feta.

BOMBBBBBB!!!!! EnJOY!

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**recipe adapted by Epicurious  & Fine Cooking.

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