Archive for the ‘eats’ Category

t-day, 2012.

Thanksgiving Day starts off spectating the parade – first from above, then from the treadmill and ends in Long Island surrounded by family and a belly full of butter.

Mickey The Mouse.

Italian Appetizers

My Uncle’s Homemade Wine,

Al Fresco!

Besides the basics, today I am thankful for concealer, wine, and a day off of work.


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Sunday brunchin’ the day after a best friend’s wedding:

Butternut squash, hearts of palm, sunflower seeds and greens. Spare me the neon dressing, please?

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hot blends.

It’s getting quite frigid in the Northeast which can ensure two things:

1. Less shaving of the legs.

2. The transition from smoothies to “hot blends”.

In this warm smoothie / hot blend / wanna be liquid apple crisp you will find: an apple, unsweetened vanilla almond milk, gluten-free oats, white chocolate wonderful peanut butter, protein powder, a shake of shredded coconut, a little bit of salt topped with agave and cinnamon sugar.  Heat it all up, blend, consume and be happy.

*The texture and taste reminded me so much of cream of wheat, for the 2% of you that love cream of wheat and are gluten-free, you’re welcome.

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snack time.

Juice Generation is my favorite snack time place in NYC.

1.They serve coconut water that is removed from actual young coconuts. In case you haven’t tried it, fresh coconut water tastes way better and completely different from the vita/zico bottled shtuff. Think less syrupy.

2. They have the perfect fall drink that stomps all over Fivebuck’s pumpkin spice latte. Allow me to acquaint you with the hot,soy,chai,ginger drink – the ginger guru. Spicy balanced by sweet, it’s delicious.

3. They keep it healthy by using fresh and alkaline ingredients that come from ms. mother earth.
Seven dollars later… Overpriced, but healthy!

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As a Christmas present boy toy had a chef come to the apartment to give us a private cooking lesson on a menu of our choosing.  I was mid nap when in walks Jackie Lee, winner of an episode of the Food Network’s Chopped! I was star struck.  Okay, not really but nonetheless extremely excited. A) It’s arguably the best show on the network and B) this chick is so awesome.  Jackie is completely self-taught and has toured the world working as a private chef on yachts. Wanting to keep the menu healthy and diverse while incorporating some ingredients we’ve never used before, we chose: sweet corn tamale cakes with salsa verde and pico di gallo, carrots with orange and cumin, and sautéed mushrooms.

 Jackie sautéed.  

 B/T peeled.

I poured wine.

And learned to only use the outside of the tomato when making pico di gallo. And discovered the Tomatillo: (n) used to make salsa verde // a little green sticky tomato, surrounded by a husk.

The whole cooking experience was fab and the dinner delicious.  I would love to learn from Jackie on a weekly basis but taking some beginner knife skill classes may be the more economical route…  

*In case you’re interested, B/T found this service through Groupon {idontwanttocook.com}.

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comfort food.

Cause bayba, it’s cold outside.

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Strict, unwavering, will not take a bite of your string bean if it has grazed that chicken, vegetarian: thirteen years. Self proclaimed health food enthusiast: three years. 

This place has been on my “to try” list for a while now I just haven’t had the money for a pricey din or a dining buddy willing to shell out the bucks for vegan fare.  A few weeks ago when I woke up to an email from my foodie friend saying that Pure Food and Wine was being featured on Groupon, I couldn’t whip out my debit card fast enough to buy the discount and make reservations for the very next day.

As a successful upscale(ish) raw, vegan restaurant, the food is delicious and the taste of high-quality ingredients is evident in every bite, however, you can read that on any review by people who know how to properly write reviews. What I am most impressed by and what sets the restaurant apart is the belief system served in conjunction with the food.  Along with resourceful plant based concoctions, the constantly changing menu, refreshed monthly to include what’s in season, offers nutritionally beneficial dining. Nothing is heated above approximately 118 degrees in order to preserve vitamins, minerals, and enzymes, upholding the restaurant’s raw label. Accustomed to eating hot food, this was somewhat odd at first but the combination of flavors spoke for themselves and were enjoyed fully without the accent of heat.

We shared a few things off the menu but I’ll only include my two favorites.  A white light tini: lemongrass, ginger, green tea and unfiltered sake.  Needless to say it was the healthiest cocktail I’ve ever had. It tasted pure – not sugary, it was perfect.  As for solids: Zucchini, local roma and heirloom tomato lasagna with basil pistachio pesto, sun-dried tomato marinara and macadamia pumpkin seed ricotta.  Shall I repeat this combination of ingredients? In Italian vegan food world, this is an orgasm on a plate.

Thank you PF&W, not once did I or my carnivorous friend feel jipped in flavor or quantity. Thank you for not boring me with a standard veggie dish of tofu, greens and legumes.  Thank you for not soiling the vegetables by saturating them in butter, cream or oil.  Thank you for offering ingredient based health as opposed to low fat / low calorie focused health. I love you Pure Food and Wine, please partner up with Groupon again soon!

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