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Sorrento (2)

Wednesday, January 1st, 2014

My Second week in Sorrento I traveled to Sant’Angelo where I ate at many cool restaurants, toured really great food markets, and took classes at two more locations.

Below you can see a few of the fruit and vegetable stands I would walk by everyday.

Fruit Market in Sant'Agnello

Fruit Market in Sant’Agnello


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Cooking School:
Mami Camilla is located in Sant’Agnello, Italy.

I had the opportunity to take classes with other chefs who attended this culinary school. The people who were my classmates were either chefs or aspiring chefs.
The fun thing about participating in these classes were that each class concentrated on a menu where the class would prepare and eat later for dinner.
My best memory of this class was defiantly the laughing and fun while we were learning. The mix of people who were in attendance were from all parts of the world. As students we all ate dinner together and I enjoyed this so much I stayed an extra day. The people who run the school & hotel are a couple that are really laid back, casual, and great hosts. I have made friends at this school that I stay in touch with today. I would recommend this school if you would like to learn cooking skills, have a good time, and eat delicious food.

Dinner with Classmates:
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I also had the opportunity to work on my plating technique with Chef David during class. Chef David was working at Il Buco and had picked up some great plating techniques that I still like to use today for my dishes. Below are some beautiful photos of what the plating was:

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Esperidi Resort also located in Sant’Agnello

This Resort is really beautiful and has a great outdoor pool. The class I attended was more for beginners, rather than professional chefs. After saying this I would recommend this class for anyone who would like to experience southern Italy cooking, with a very easy skill level required. I loved the resort and all of the people that were guests here. The place is set up into private bungalows that are surrounded by Lemon & Orange Groves. By the time I came to this resort I was exhausted and was ready for some TLC. I have a very funny memory where one night I went to meet friends I had made at Mami Camilla cooking school for the night. When I came home after a night out with new friends I was starving. Since I was staying in a Bungalow surrounded by Orange groves, I turned on my flashlight application on my cell phone and picked an orange off a branch near by. I must admit this is my happiest memory from Esperidi along with the memories of the wonderful staff I also made friends with during my stay.

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Maureen’s Cool Picks Sensible & Sustainable Items

Tuesday, December 31st, 2013

Eco Friendly Items5

Sport & Store
www.sportandstore.com
$19.95

To-Go Ware Repeat Utensil Set
www.to-goware.com
$12.95

Packit Freeze & Go
www.packit.com
$19.99

Self Filtered Water Bottle
$39.99
www.workofgreen.com (more…)

**Raw Cheesecake Cupcakes**Made With Love

Tuesday, February 14th, 2012

Valentines Day Theme

*Sweets for my Sweet*

Crust:
1 C Almonds, Soaked 2 hours
1/4 C Coconut Oil
1 Soft Pitted Date ( Optional) Very yummy though
Directions-
Process all ingredients in Food Processor
Press Mixture in the bottom of greased Cupcake tins
Filling:
2 C soaked Cashews
1/3 C Agave
1/2 C Coconut Oil
1 t Vanilla extract
1 t Almond extract
1 Carton Raspberries ( 1 pt)
Directions:
Blend Cashews, Agave, Coconut Oil, Vanilla & Almond extract until smooth ( use blender or a food processor)
* ***Tip add1 Tb coconut milk if very thick still***
Push Raspberries in between Filling
Spread another layer of filling & Push down with a spoon or spatula so they are packed down tightly
Freeze between 1.5 hours to 3 hours No longer then 1/2 a day they will get freezer burn
Before Serving you can make Ganache!
1/2 C Cocoa Powder
1 t Almond Extract
1/2 C Agave
Directions:
Mix well!
Pour on top of cupcakes after you remove from freezer
You can now refrigerate until you serve
To look like a professional Chef:-For beautiful Plating- Sprinkle Dried Coconut and place a piece of Fresh Mint on top!
Yum! Enjoy xo Maureen

Vegan Gluten Free Rosemary Walnut Bread

Friday, February 10th, 2012

Ingredients:

Dry:

1 Packet rapid dry yeast

2 tsp Xanthan gum

1 C Tapioca Starch

2 C C24 Flour ( This is Gluten Free Flour )

1/2 C Chopped Walnuts

1/4 C Chopped Rosemary

1 Lemon ( Use Zest- which is the skin Grated)

Wet Ingredients:

1 1/4 C Warm water

1 tsp Apple Cider Vinegar

3 Tb Olive Oil or Canola Oil

1 Tb Agave ( Be Generous if you want this bread a little sweeter

1 Tb Egg Re placer- Or Flax Egg see below for Directions

Directions

1- Pre-Heat Oven 400 Degrees on Bake

2- Coat a Baking Dish with Coconut Oil so it will not get stuck to the pan when it is done baking

3-Whisk all wet ingredients until frothy

4- Using a mixer, or a spoon mix in dry ingredients ( Mix so all ingredients are completely combined)

5- Put your mix into the well oiled baking dish and put into oven.

6- Bake for 35-45 Minutes on 400 Degrees Bake

Check to make sure the top of your Bread is Golden Brown and the middle is not still wet.

*Hint if you stick a knife or a tooth pick and it is still wet continue baking until you can stick the toothpick in without getting any gooey mix on it. *

** How to make a Flax Egg**

Here are the ratios just mix and you have your egg- easy as 1.2.3.

1/3 C Ground Flax Seeds

1 C Filtered Warm water



Enjoy- Be creative you can add Orange Zest, Dried Fruit, or any Herbs that you Love! Rosemary is my favorite.  Keep me posted on your exciting new creations !

Do you suffer from Dry Skin?

Thursday, December 23rd, 2010

Best lotion for dry skin

If you happen to be suffering from dry skin this winter try adding into your diet yellow-orange fruits and vegetables such as yellow squashes, mangoes and papayas. Supplements such as evening primrose oil and omega-3 oils such as fish oil, flaxseed oil, or coconut oil can also help combat dry, itchy skin. Please check with your doctor first before adding any supplements into your current diet.

Coconut oil/butter is a saturated fat with a great history as a medicinal food. Ayurveda has long extolled the virtues of coconut butter and coconut plant foods. Although some people believe that saturated fat is not healthy, coconut butter is not only healthy but possibly one of the most healthy fats on the planet. When raw or relatively unprocessed, it has a multitude of healing powers. Over 50 percent of coconut’s saturated fat is lauric acid, a rare acid found in breast milk. Unlike, animal-based saturated fats, raw coconut butter has many medium-chain fatty acids, which can be metabolized quickly and efficiently by the human body. Coconut oil is naturally antibacterial, antiviral, and antifungal.

Welcome to our new website!

Wednesday, June 2nd, 2010

We are pleased to launch our new, beautiful and vibrantly fresh website! A special thank you to the magical minds of Jenni Schwartz Design, Dev Eagle and Sam Schecter Photography for helping us put it all together. This talented group took our vision and made it into a reality. This blog will help you keep up with what is happening with Vibrant Dish as well as tips and new products to get you on track to a healthy new you! Please subscribe to our RSS feed for up to the minute updates. We hope you are just as excited about our new website as we are. Have a vibrant day!