WHOLE COOKING AND NUTRITION An Everyday Superfoods Approach to Planning, Cooking, and Eating with Diabetes by Katie Cavuto
Nutritionist and wellness expert Katie Cavuto, MS, RD, has made it her life’s mission to use her distinctive background as a chef and integrative dietitian to teach others how easy and rewarding it can be to live a healthy lifestyle. She aims to inspire people to live well through messages of self-love, food enjoyment, mindfulness, and gratitude.
Some of the simple yet innovative recipes include:
Are you a fan of Milkshakes? Then checkout this new book Decadent Shakes - Milkshakes with more. Authors and Siblings Matthew, Sarah and Brendan Aouad are founders of The Vogue Café in Sydney. This family run business has made the world a happier place one decadent shake at a time. With experience from every facet of a business, each sibling brings an innovative flair to their shop and it was their dream to bring these treats to the people of the world.
From the infamous Nutella milkshake, to the awe-inspring Double Decker (toffee and vanilla ice cream with waffle cone bits and nuts), to Billy Bonka (Oreo cookies, Snickers bars, peanut butter, waffles, pretzels), there is something for everyone to enjoy and indulge. Of course you can use your favorite plant based ice cream ;) Enjoy!
In just mere hours, with Grace Parisi's straightforward and inventive recipes found in this gorgeous hardcover, Quick Pickle Cookbook, you can create delicious brines to transform fruits and vegetables into tasty quick pickles. She also includes ideas for using those pickles and brines in everything from drinks to desserts!
It was great to be back to District in San Francisco to try out its latest menu and cocktails for Happy Hour!
District’s décor still remains a great place for conversation with lounge and table seating within brick and timber architecture highlighted by the trademark center horseshoe bar made from reclaimed South American Peroba Rosa and its wine and whiskey tower.
District has announced the debut of full bar service with a focus on whiskey to marry with its wine program. District Wine & Spirits Director Caterina Mirabelli says "There is a natural marriage with wine and whiskey. They both change with age and have very complex flavor profiles. Ultimately they are both best enjoyed when sipped." She adds, "And like wine, whiskey makes interesting tasting flights and pairs well with food.".
Executive Chef Bob Cina's small plates menu is great.
Here is what Gratitude Gourmet enjoyed at District along with photos below. We hope you get the chance to try out the latest menu and spirits!!
. Arrangement - Four Roses Bourbon , Red Wine, Lemon Juice, Lavender Water and Simple Syrup
. District Buck - Four Roses Bourbon, Fernet Branca, Lemon Juice, Simple Syrup & Ginger Beer
. Tempura Avocado - jalapeno lime, aoli, sweet n spicy sea salt
. Mushroom Pizza - roasted garlic and kale, fontina and parmesan cheese
. Artisan Cheese Plate - I selected these three:
1-Brillat-Savarin - cow's milk, triple creme - Normandy France
2-Vacherouse d Argental - cow's milk soft Lyon, France
3-Ossau-Iraty (raw) - ewe's milk, firm aged - Northern Basque, France
. Seasonal fruit crisp with vanilla ice cream
Gaea's Creamy Pumpkin Soup
· 4 cups pumpkin, peeled, seeded, and chopped
· 1 cup red pepper, seeded and chopped
· 1 cup zucchini, chopped
· 1 cup yellow onions, chopped
· 1⁄2 cup celery with stem, chopped
· 6 to 7 tablespoons Gaea Sitia extra-virgin olive oil
· 1⁄2 cup toasted pumpkin seeds
· 1 cup crumbled goat cheese (or hard cheese)
· 2 teaspoons fresh grated ginger
Place the chopped pumpkin, zucchini, onions and celery in a large soup pot and add the vegetable stock until at least half the vegetables are covered. Bring the broth to a boil then let simmer over low heat for 30 minutes. Turn off the heat and let the soup cool to room temperature before pureeing vegetable and broth in a blender. Add 2 to 3 tablespoons of olive oil to the pureed mixture and return the soup to the pot and let simmer for 15 minutes before serving in individual soup bowls. Top each serving with 1 tablespoon of olive oil and the pumpkin seeds, crumbled cheese, and ginger.
These easy, foolproof desserts in Dump Cakes From Scratch by Jennifer Lee can be made in minutes and are ideal for people who love the taste of homemade, but don't want to spend hours in the kitchen. You simply "dump" in the ingredients, spread in the pan, and bake!
Unfortunately, most dump cake recipes use packaged cake mix and canned fruit instead of clean, fresh ingredients. That is...until now.
In Dump Cakes from Scratch, Jennifer Lee, author of the bestselling 5-Minute Mug Cakes, takes the speed and ease of dump cakes and shows you how to make them fresher and delicious. You'll find gluten-free cakes, single-portion cakes, low calorie cakes, and savory cakes. The best part? You use very few tools so clean up is super easy!
Check out this Recipe from th Book: Autumn Apple Crisp Recipe using the Spice Cake Mix formula.
Spice Cake Mix
2 cups (250 g) all-purpose flour
1 tablespoon (15 ml) baking powder
1½ cups (300 g) granulated white sugar
½ cup (60 g) nonfat dry milk powder
¼ cup (32 g) cornstarch
4 teaspoons (20 ml) cinnamon
Yields approximately 4 cups (640 g) of cake mix
Combine all ingredients in a large mixing bowl. Stir with a whisk until well mixed (about 20–30 strokes), making sure to occasionally lift and run the whisk along the sides of the bowl so that all ingredients are fully incorporated. Store in an airtight container in your pantry (or other cool, dark space) for up to three months, assuming all of the individual ingredients used have a shelf life longer than three months. If anything has a shorter shelf life, use your mix by the shortest shelf-life date.
Autumn Apple Crisp
Prep time: 15–20 minutes Cook time: 30–35 minutes Serves 12–15