Often times when I am at work I turn to YouTube to listen to music and if you are familiar with that platform then you know that it suggests videos for you to watch based on videos you have viewed. Earlier this week when I was going to YouTube to listen to this song for the 1000th time, a video about EDNOS was suggested to me. How ever did YouTubes algorithms match these two is well beyond my comprehension but it did and I immediately became retrospective of my prior idiosyncrasies around food. EDNOS was not part of my ED lexicon even though I recognized the abrivation from Instagram. EDNOS means “eating disorder not otherwise specified” and 60% of adults with eating disorders are diagnosed with it. Its nothing short of a cocktail of eating disorders having charateristics of anorexia, bulimia and binge eating disorder but not fitting the criteria for one individually. It brings with it all the psychological struggles including depression and anxiety.
If you have driven around Los Angeles you are likely familiar with the rainbow umbrellas that shade the fruit cart vendors found on the sidewalks of many busy intersections in the city. At first, I was hesitant to try fruit from these vendors but one afternoon several years ago a friend and I have just finished hiking Runyon Canyon. He asked if I wanted to hit up the fruit man. “What the hell is the fruit man” I asked? I’ve mentioned before on this blog how I am a referral junky, and if someone I trust vouches for something then I will most likely give it a try regardless of what I might have thought about it. It wasn’t until this sunny afternoon in LA that I discovered Ensalada de Fruta con Chile or Mexican fruit salad with chili and lime juice. To this day, it remains one of my favorite things about this city. There are few things more refreshing in the summer heat than a $5 bag a fresh fruit. The assortment can included everything from watermelon, cantolope, jicama, coconut, cucumber, mango, and pineapple. These vendors are part of the magic of this city and I wanted to recreate the recipe and pay respects to one of the most beloved aspects of the city of angles.
The summer brings with it so many memories of backyard BBQ’s at friends houses and bonfires at the beach when I was growing up. Its the time of year when I feel most carefree, regardless of whether my life has freed up at all or not. Maybe its the warm weather or the fact that my first 18 years of life summer came with little responsibility, this season always makes me feel lighter and more at ease. Although, this year a vacation is not on the books and I am busier then ever with work, I am looking forward to longer days that turn into warm nights, bike rides at the beach in the glowing setting sun and dinning al fresco with my friends. This salad will most likely be on high rotation due to the accessability of the ingredients, minimal time required to assemble and the burst of seasonal flavors. Had I had some on hand at the time I would have added some garbanzo beans or avocado to balance out the acidity but it is still sweet and refreshing just the way it is. I hope you enjoy!
Chocolate and peanut butter are just one of those culinary mashups that work so well. You really can’t go wrong no matter how you mix them and this little cake is no exception. I dont want to over sell it to you, but this cake is lovely. Its remarkably easy to prepare, delicious, and full of nutrient dense ingredients. The crust is chocolately, slightly crunchy but not over sweet. The cream filling is light and fluffy, has an underlying hint of coconut cream, and is completely rounded out by the fail proof combination of chocolate and peanut butter.Oh and there is avocado in it!!
To be completely honest with you all, I don’t drink smoothies that often. I’d like to say that a green smoothie or green juice is a daily habit of mine, but it is not. That isn’t to say they wont be in the future because I do love them, but currently I prefer eating my food to drinking it which means I make them about once a week. Making them as healthy as possible while still tasting delicious is always my focus with most things food related. I think that is probably fairly obvious. Anyways, I love the idea of putting easily digestable greens into my body making me healthy and beautiful from the inside out.
I’ve tried many combinations of fruit and veggies to find one that really works well, and I am in love with this recipe. I’ve tested it enough to know that it is pretty fail safe, and you can rest assured you are getting in heaps of micro nutrients for cell regeneration and optimal health without having to drink something that is barely palatable . Can I get an amen?
Chocolate pudding, or snackpaks as I knew them, were one of my favorite things in my brown paper bag lunch growing up. Looking back, I sort of can’t believe my mom sent those with me because they are so unhealthy, but they are delicious. These days, I still indulge in desserts but I strive to make them as healthy as possible while tasting as unhealthy as possible. Does that even make sense? I think you get it. This recipe is exactly that- its healthy but taste sort of unhealthy. The chocolate mousse is made with avocados, raw cacao, pure maple syrup and love. duh. Have to add in a dash of that. And the coconut whipped cream is three ingredients, none of which are dairy. You can serve this with the coconut whipped cream and cacao nibs, or serve with fresh fruit. Either way, you will not be dissapointed.
Its. So. Good.
This past weekend I went out to Palm Sprimgs for the Coachella Music and Arts Festival. There is something about being in the desert that makes you feel so much further from Los Angeles than you really are. The energy is different, people are so relaxed and Palm Springs has never left the mid-century so it is an interior and architecture design inspiration mecca. I do have a point about tacos, so hang with me here. 🙂 Although, the line up was not filled with as many bands that I love as in past years there was still an abundance of fantastic music. Kanye came out during the Weeknd’s set and blew the lid of it, Odesza was a pheonominal, ACDC, although a one trick pony, does the trick really well, and Jack White made me love him because of how good of a live show he puts on. Other honorable mentions were Gorgon City, who’s live set at the Fonda a few months ago sounded way better, Ratatat was surprisingly on point, Kieza has wonderful stage presense, but questionable fashion choice and Brand New, a favorite of mine from when I was in my early teen years. Thumbs up to anyone who also loves Brand New!
Mediterranean cuisine quickly became my favorite style when I stopped eating meat. So many of the main dishes are naturally vegan making it very easy to eat with carnivors and the like. Tabouli is something that I find refreshing and I get so excited about putting all that raw parsley into my body. It is insanely high in Vitamin K, A, & C and is loaded with anti-aging antioxidents. In addition it is a very cleansing herb and generally available year round. It is thought to help prevent against Rheumatoid Arthritis and keeps your heart healthy. Parsley is a good source of folic acid, one of the most important B vitamins. Although it plays many roles in the body, cardivascular health is a honorable mention. I love love love eating this stuff knowing how good it is for me, and the fact that it taste delicious- B O N U S.
This is one of the very first raw, vegan desserts I ever made. It is safe to say I pulled this one out from a vault. But Carrot Cake seemed rather fitting for Easter because of the Easter Bunny and all. I hate to admit but this still might be one of the best things I have ever made and I highly reccomend you remake it! You will not be dissapointed. Wether this weekend was about Passover or Easter, I hope you had a lovely holiday weekend celebrating with those that you love! xoxo