Truth be told, it’s doesn’t rank high on my list of my favorite vegetables or flavors. But the benefits of having a glass every morning may make you reconsider it (the way I have). Recently, my older brother and his wife introduced us to the world of celery juice. The research is astounding on how powerful of an anti-inflammatory it is. Essentially what is does is starves the unproductive bacteria and other bad things in your body (yeast, mold, fungus, and viruses) and flushes their toxins out of the intestinal tract and liver. Plus, it helps good bacteria thrive.
And it’s SO easy to make. Just use a juicer to juice 1-2 heads of celery and drink up! If you only have a blender like a Vitamix, you can also blend it in there and just strain it.
Some other benefits, all via the Medical Medium (which is also by the way a great IG account to follow):
* Consuming celery is the most powerful way to alkalize the gut…It also helps to raise your body’s pH and rid toxic acids from every crevice of your body, including your gut. This helps to cleanse and repair intestinal linings.
* It raises hydrochloric acid in the stomach so that food digests with ease. This helps prevent a range of gastrointestinal disorders. Adding celery juice to your diet is the best way to resolve ammonia permeability, an unrecognized condition in which ammonia gas seeps through the intestinal lining and causes health issues such as dental rot and brain fog.
* For the full effect, drink a full 16 ounces of fresh celery juice daily—and make sure it’s on an empty stomach to raise hydrochloric acid levels most efficiently. For dramatic results, drink two 16-ounce glasses of fresh celery juice a day.
* Use organic celery whenever possible. If using conventional celery, be sure to wash it especially well before juicing.
* If you find the taste of straight celery too strong, you can juice one cucumber and/or one apple with the celery.
I may or may not have a mini crush on this chef, Erwan Heussaff. He’s a fitness buff, speaks French, has dreamy eyes, etc. etc. But I probably fell in love after I tried his Eggs in a Basket Grilled Cheese recipe. Seriously, it’s so good and so easy. I made it for quite a few breakfasts when I was living in Dubai and it was an easy crowd pleaser.
2 slices of a large bread Loaf
3 tbsp Cream Cheese
1/3 cup Frozen Spinach
4 tbsp Butter
1 tbsp Olive Oil
1/3 cup shredded Cheddar
Salt and Pepper
Red pepper flakes (optional)
1. In a pan fry the spinach with the cream cheese on low heat.
2. Spread the mix on a loaf of bread, and top with cheddar. Top with another loaf and press down.
3. Add 1 tbsp of butter to the pan and olive oil. Keep the heat on low. Cook on one side. Until brown. Flip . Add more butter.
4. Cut a hole in the middle. I usually do this by placing a glass over the bread and pressing down so it guides me in creating a perfect circle to cut.
5. Once you make the hole, place an egg, season. Press down until level. Add more butter.
6. Keep the middle part in the pan as well. You can serve this on eat side.
7. Cover until the egg is cooked.
If two breads is a lot of carbs for you, I make a variant of this with just one bread: Use the spinach and cream cheese mix to spread over a toasted bread, and top with a fried egg. Season with salt, pepper, and red pepper flakes. It’s seriously so good — try it and let men now what you think!
And while we’re here, let’s just go ahead and immortalize the moment Heussaff acknowledged me on July 29 when I tried this for the first time.
I mean, I think that’s practically a proposal but that’s just me. #notcreepyatall
I’m not sure how many people are into Snapchat’s Discover channels, but I’m pretty obsessed with Tastemade. They always make videos of really enticing dishes in a fun way, like this Spicy Honey Mustard Chicken I caught one time. It’s healthy and the spicy honey mustard has a nice kick to it. It quickly ended up being my go-to while I was living in Dubai. Whomever I made this for always asks for the recipe, so thought I’d share it here:
1/4 cup honey
1/3 cup spicy brown mustard
1/2 tsp. paprika
1/2 tsp. kosher salt
1/2 tsp. pepper
2 tbsp. apple cider vinegar
1 tsp. garlic powder
1/2 tsp. cayenne
1/2 tsp. cumin
1 tbsp. olive oil
2 lbs. boneless, skinless chicken breast
optional garnish: chopped Italian parsley
Combine all ingredients to make a marinade, then cover chicken with marinade. I either then put it in a Ziplock or mix it all in a bowl and cover it with saran wrap and then leave in fridge for 1-2 hours or overnight. When you’re ready to cook, heat up 2 tbs olive oil in a pan over medium-high heat. I would also cut the chicken breasts in half for thinner pieces so it cooks more evenly. About two minutes on each side should do it. Try it and let me know what you think!
Lamb chops are something I love to eat, but never took a hand at cooking myself. I’ve really wanted to for a while now, but could never justify just making chops for myself.
Rosemary lamb chops
So when my friend ordered a rack of lamb from Honest Chops (my favorite halaal/organic butchery in NYC), I decided to take it upon myself to try. And honestly, it’s not that hard at all, but I’ve read different recipes that have different methods of doing it. You can bake it in the oven first, wrap it in foil — I didn’t do any of that fancy stuff. I first consulted with my friend Erica, who’s a chef and always posts the most delicious looking chops (check out her IG: @insta.eggy), and she sent me over some recipes she liked fromIna Garten and Giada. I took a look as a starting point, but ended up with this marination. I pretty much eye’d everything but this it was 1 tsp or so of everything:
Season before cooking
First I sliced the 1 lb. rack of lamb to one bone each, and covered it in this mixture and let it sit in the fridge for an hour. Then I melted butter to baste and seared in a hot pan for 2-3 minutes on each side (any longer made some of them well done). I think it turned out pretty good!
I read in some of the recipes that they marinate the whole rack before cutting — I’m not sure what is better, but this one worked for me. If you’ve cooked chops before, what method do you use? I’d love to try cooking it another way, too!
I’ve been cooking so much, it’s been a while since I’ve even been out to a restaurant (never thought I’d see the day…). But I was invited to check out a new French spot in the West Village, Dominique Bistro.
I haven’t tried too many French restaurants in the city but this one proved to be one definitely worth checking out. The restaurant is on a cozy Christopher street corner, and focuses on quintessential classics like souffles, bouillabaisse, and beef bourguignon to name a few. I even got to meet the head chef and owner, Dominick Pepe, briefly who emphasized the use of fresh, seasonal vegetables in every dish. The place itself is dimly-lit, small and intimate but every corner is put to use with plenty of table space so you don’t feel on top of each other. We tried a good selection from the menu:
The beet salad with heirloom beets, candied walnuts, and goat cheese is a good balance of all the ingredients with the candied walnuts being a nice treat.
Ahi tuna tartare
Their ahi tuna tartare with avocado and lemon oil brings out the flavors of the fish with uncomplicated ingredients that lets the fresh tuna speak for itself.
The fettuccine has a swish of perfect flavors (mushroom lovers, pay attention) with its portelini mushrooms, black truffles, brown butter, and parmesan. A super tasty pasta that was one of my favorites.
We also ordered scallops that normally comes with smoked lardons. I had it without, but the mix of truffle potato puree, potatoes, and black truffle was satisfying in itself (Pepe said they salted it a bit more to compensate for its missing ingredient). They also base it in butter seasoning that gives way to a soft, succulent goodness and a delicately mild, sweet flavor. The truffle only enhances it without overpowering the flavor. A definite must-try.
I know this sounds strange considering it follows the mention of elegant dishes like the scallops, but don’t miss ordering the french fries (trust me!). Their fries are thick but still have crisp and cooked with a perfect blend of herbs like lavender, rosemary, salt, and sage. Consider it the grown up version of your usual fries that you can still enjoy like a kid.
Restaurant Info: Dominique Bistro
14 Christopher St.
New York, NY 10014
West Village REPORT CARD
Occasion: Checking out a new restaurant
(Out of three stars)
Would I go back?: Yes
Ahi tuna tartare
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If you follow me on any of my social channels, you probably know by now I’m an unapologetic a caffeine addict. My favorite part of the morning is starting with my cup of joe. One of the best gifts I’ve ever gotten was my pour over for my birthday because I use that every single day and it changed the way I look at and drink my coffee (straight up black, no sugar for the record).
With the holidays coming up, I figured you guys would know fellow coffee-lovers that you’re looking for a gift for. KitchenAid actually has a sleek line of products that fit the bill and your coffee fiend will get a lot of use from. Case in point:
KitchenAid’s Pour Over Coffee Brewer heats and pulses the water, so the grounds bloom and you get the most flavor for your coffee and the push of a button. If you ever tried brewing coffee manually (like I do at home!), you know that you have to pour water over the grind steadily and slowly to get the best flavor. This does the work for you.
This is a different type of brewing method that comes from the vapor pressure pushing the water down the tube. Then a vacuum suction draws the coffee through the grounds. The difference is it extracts a little more distinct flavors from the beans you use. Next level stuff things. Plus, it looks like a conversation piece it itself, no? It brews 2-8 cups of coffee, so perfect if you entertain guests often. Makes a medium-bodied and complex flavor.
For the real coffee connoisseur, getting the best grind is an essential part of the process. I always have to go to a shop to get mine done, but this would make it so much easier if I could just do it at home!
Using a French press like this one is a convenient way to get a delicious cup of coffee (it has an integrated scale and timer to ensure you get the best brew). Plus it has a sleek stainless steel design that retains heat, and its small size calls for less countertop clutter (another thing my small NYC apartment can use). Makes a bold, full-bodied cup of coffee.
To check out their full line of brewers, visit kitchenaid.com. They have a full line to take your coffee game up a notch or two J.
Anyone have a coffee grinder/machine at home? What do you normally use?
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