Akasha in Culver City
Archive for the ‘Health’ Category
Nice N Easy at Four Seasons Hotel
From Greece to the City of Angels An Evening of Culinary Exploration
Chef Christos menu for the evening…..
Tuna Tartare, Chives, Avocado, Olive Oil, Lime Zest, Quinoa Tabouli, Micro greens, Togurt Drops
Fava Bean Spread, Tomato, Picled Onion, Grilled Ocopus, Micro Leaves, Botarga
Greek Salad with Tomato, Cucumber, Peppers, Baby Zucchini and Kalamata Olives
Lamb Loin with Red Wine Gravy Sauce, Eggplant Caviar, Red Pepper Coulis (forgot to take a picture, I was too busy eating it…..oops!)
Greek Yogurt Mousse with Honey Jelly and Berries
Thrive Culinary Algae Oil
A taste of home at the Thrive House!!! Greek inspired dinner by Chef Marisa Churchill using Thrive Culinary Algae Oil. One of the best home cooked meals I’ve ever had. Light, healthy and tasty!
STARTERS
Spiced Baked Feta with homemade pita break baked with Thrive Algae Oil
Hummus Dip with homemade pita bread baked with Thrive Algae Oil
Warm Olives with preserved lemon & fried parsley fried with fried with Thrive Algae Oil
MAINS
Mixed Green Salad with Greek Goddess Dressing and warm lentils infused and sauteed with Thrive Algae Oil
Baked Sea Bass Plaki with caramelized with onions and cauliflower rice baked, sauteed, caramelized with Trive Algae Oil
DESSERT
Walnut Cake with Citrus Frosting with orange segments and honey thyme syrup baked with Thrive Algae Oil
Mint Chocolate Ice Cream Bonbons with “magic shell” made with Thrive Algae Oil
Chef Ariane Resnick
Ariane Resnick is an organic special diet private chef for celebs, nutritionist and holistically healed chef.
I remember watching her on Food Network’s show Chopped!
I was lucky enough to be invited to a friends house to taste the deliciousness of Ariane’s vegan menu!
Vegan Crab Cakes made with Hearts of Palm, Crab, Quinoa based, gluten free, NO flour.
Blanched Asparagus, Strip of Heirloom Tomato, wrapped with Wild Smoked Salmon with Balsamic Glaze and Dill
Flourless Nutmeg Chocolate Chip Cookies paired with Avocado based Chocolate Ice Cream
Sandwich with Flaxseed Bread, Almond Hummus, Olive Tapenade with Figs, Fennel and Apples (So tasty and good!)
You can also find me on the following sites….
https://twitter.com/patriciakara
https://www.facebook.com/patriciakara
https://www.facebook.com/PatriciaKaraDishWithTrish
DON STALEY/ FIT MIND FIT BODY
Don Staley’s book, Fit Find Fit Body is a must read!!!
I am very thankful for this book. Especially during the few months i was laid up with a broken ankle. It really got me through that time. I think i would have gone stir crazy otherwise.
The great thing about this book is that it gives you step by step exercises to help you make changes in your life, It really makes you think about some of your habits and how to make positive changes. You can apply these steps to every area of your life.
This is a book you can read over and over again ad get something different from it each time.
Thank you Don Staley!!!
Fit Mind Fit Body
Dish with Trish at Farmshop The Brentwood Country Mart
Ladies lunching…Lisa, Bonnie & Trish!
Albacore Tuna Salad
line-caught albacore tuna, aïoli & black olive tapenade with a carrot, cabbage & raisin slaw
Red Rice Salad:
schaner family farm orange, hass avocado, redwood hill goats milk feta & tarragon
Poached Chicken Salad
little gems lettuce, shaved flora bella farm radishes, flying disc ranch dates, herbed local walnuts
& creamy pepper dressing
& creamy pepper dressing
Video
Dishin’ with Chef Christos from Nice ‘N Easy
Spent the afternoon in the kitchen with Chef Chrstos from Nice ‘n Easy restaurant in Greece! He showed me how to make Aegean Inspired Calamari with Lentils & Farm To Table Green Salad.
http://www.niceneasy.gr/
RECIPES:
Aegean Inspired Calamari with Lentils
Ingredients:
Calamari, cut into rings (1 kg)
Lentils, boiled (300 g)
1 onion, chopped (medium size)
Extra Virgin Olive Oil (100 ml)
White Wine (100 ml)
Balsamic Vinegar (50 ml)
Salt
Pepper
Directions:
Sauté calamari in a hot frying pan, using 50 ml extra virgin olive oil for 2-3 minutes and drizzle with wine. Wait approx. 2 minutes until the fluids are absorbed and then remove the calamari from the pan. In a separate frying pan sauté the chopped onion with lentils, using 50 ml extra virgin olive oil, until onions are soft. Drizzle with balsamic vinegar and add salt and pepper. Serve the calamari on the lentils.
Farm To Table Green Salad
Ingredients:
Variety of Salad Greens (lettuce, iceberg, radicchio, endive, kale or greens of your choice, 500 g)
Cherry tomatoes (150 g)
Feta Cheese (200 g)
Pistachios (100 ml)
Pita bread (2 pieces, chopped)
Extra Virgin Olive Oil (100 ml)
Balsamic Vinegar (100 ml)
Directions:
Discard all bruised and discolored leaves. Rinse and dry all greens thoroughly to give it a crisp and fresh taste. Mix salad greens evenly then add all the ingredients and mix well. The secret to a perfectly tossed salad is simple: use your washed hands.
Video
JUICE IT THEN BUICED IT!!!
Adding juicing and a liquid multivitamin like BUICED to your everyday lifestyle is the closest thing to the fountain of youth! For more info on BUICED, go to http://www.buiced.com and to start juicing, check out http://www.everydayjuicer.com.
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Healthy Living
Throwback Thursday…stock photo of me modeling back in the day..eating the way i should have been then, but do now!
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Greek Yogurt & Veggie Mix
Tried something different! Greek Yogurt mixed with corn, oatmeal, capers, habanero chili peppers and string beans…so delicious! I like jalapenos better. Mixing that in next time!
Written
on May 13, 2014