This is a smoothie for people who hate smoothies.
Usually relegated to punishment for an indulgent weekend, brief but fervent moments of health-consciousness or intensely regimented diets, smoothies are often boring, unsatisfying and unappealing visually. Not to mention they virtually ALL use bananas as a thickening agent. Blech. Don’t tell me you can’t taste them in a smoothie – YOU CAN TASTE THEM and they taste like bananas.
But the real problem for me is, they are just so… smooth. Like eating nothing. Or worse, like eating something that FEELS like nothing and that you’re being forced to eat because you are unable to chew or perceive texture due to a tragic injury.
Smoothie bowls fix this egregious error of viscosity by making the smoothie play support to a riotous parade of interesting, textural toppings. Teensy, crunchy chia seeds, creamy and toothsome cashews, bumpy berries or chewy dried fruit – the possibilities are practically endless to liven up the uninspired smoothness of smoothies. Join me in making this Tropical Smoothie Detox Bowl, and together we can fix what is wrong with the classic blended meal.
Artisan Chocolate Series, Part 3: Molded Chocolates
I’m not ready to let go of Valentine’s Day.
Really, it’s the combination of both the holiday and my birthday a few days earlier – I get spoiled with nearly a week of prolonged gifting and decadence, a chance to give back to the people I love and, of course, the perfect excuse to make a bundle of chocolates for gifting.
So whether you’re behind on your gifting, are just now getting around to seeing someone you love, or just aren’t prepared to cut off your chocolate supply cold-turkey, here’s another chance to impress yourself and others with newly acquired chocolate-making skills!
Artisan Chocolate Series, Part 2: Hand-Dipped Truffles
Are you ready for a visceral, tactile, get-your-hands-dirty chocolate experience?
Because I think you are.
Once you have mastered the art of tempering chocolate, it’s time to up your artisan game – with hand-dipped chocolate truffles. Delicate, crisp, tempered chocolate shells filled with creamy ganache, fruit paste, nut butters and even liqueurs, truffles are so much easier to make than you would think. Get your hands in that chocolate and make a mess – a mess that turns out gorgeous and impressive and delicious to eat!
Artisan Chocolate Series, Part 1: Tempering
Full disclosure: I am not a bean-to-bar* chocolate operation.
I just want to lay it bare from the start.
My packaging can’t be framed in an art gallery, and I must even admit I have terrible luck growing a full, luscious beard, or even a respectable moustache.
That doesn’t mean I can’t make amazing artisan chocolates – and it shouldn’t stop you either.
As you walk into Sushi Rama, smack in the epicenter of white-hot and evolving RiNo, petite, clear-domed plates of sushi whiz like flying saucers up and down the length of the central dining counter by “kaiten,” a special food conveyor belt that is the core concept of James Beard semi-finalist and restaurant visionary Jeff Osaka’s latest venture.
Forget waiting for hoverboards – the future is now.