Archive for the ‘ spoons ’ Category


I found this recipe today in my search for a gluten-free, vegan cheese sauce! Ever since I stopped eating gluten, found out I had a cow-milk allergy and deleted corn from my diet, finding favorite food replacements has been quite an arduous task! 

Note: I used turmeric and soy milk…

Thank you Karina for this great recipe, which I found on her blog Gluten-Free Goddess!

The Best Cheesy Uncheese Sauce 


4 tablespoons light olive oil

5 tablespoons sweet rice flour
2 1/2 cups unsweetened plain soy, hemp, nut, or coconut milk
2 rounded tablespoons good tasting nutritional yeast*
1/2 teaspoon sea salt, or more, to taste
A good dash or two of Garlic Powder, to taste
A good dash or two of Minced Onion, to taste
1/2 teaspoon gluten-free Dijon or honey mustard, or to taste
1 tablespoon golden balsamic vinegar, rice vinegar, or lemon juice- to taste
1/4 teaspoon nutmeg
1/2 teaspoon paprika (for orange) or turmeric (for yellow) color- may omit
1/4 cup white wine – may omit for alcohol-free
Note: I now add a rounded tablespoon of sesame tahini to the sauce mixture as well.

In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 30 seconds- it will make thick paste- and continue stirring to cook the raw flour taste out of it.

Slowly add in the hemp milk, whisking to blend the flour paste and hemp milk.
Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low. Add the nutritional yeast, sea salt, garlic and onion powder, mustard, vinegar, nutmeg, paprika or turmeric, wine (and sesame tahini, if using), and whisk to blend.
Continue heating and stirring the sauce over gentle heat for about five to ten minutes. Taste test. Does it need a hint more salt? Wine?
Stir and gently heat through.
Remove from heat and use on pasta, rice, potatoes, vegetables or casserole fillings.
Makes about three cups sauce.


the fight for a fat fighter. Let’s all just stop looking (and fighting) and focus in on safflower for a minute. An age old secret weapon, first discovered in Egypt over 4,000 years ago. It comes in oil form and supplement form (and others of course). I was watching this really awesome episode of Dr. Oz, which is how I came upon this knowledge. And, not like this matters, but Montel Williams swears by it (lost two inches in 11 weeks without even trying although he tries to maintain a healthy lifestyle). Apparently it is designed to be eaten thirty minutes before you eat, and it helps shift the craving for that sugary dessert afterward. Other ways to get this omega-6 fatty acid it… Look for 6 mg. of linolenic acid in the supplement form. Look for 7-10 g polyunsaturated fat when looking for an oil. Sunflower seeds can also be eaten (3 tsp. a day) to get those same benefits. An Ohio University study showed that although women didn’t lose weight while on the oil, they did lose a good amount of body fat. And then Oz asked a panel of doctors their opinion and they were split. So he said, try it for three months, see what happens. I’m all for that, why not?


I have been inspired by Dr. Oz lately. I think he’s awesome and it’s cool that he just freely gives his knowledge. Well, and by free I mean he gets paid the big bucks to share his doctorial knowledge.

There is more than where this came from, so check back in frequently for more healthy tips to incorporate into your daily routine.

First up: spirulina… We’ve all heard of it but what is it really? According to Dr. Oz’s site:

Microalgae from the ocean and uncontaminated lakes, including blue-green algae, spirulina, chlorella, seaweed and kelp are easy-to-digest, high-protein and high-energy supplements – and contain over a 100 trace minerals!

Here is a good tip from an episode I watched the other day:

Dr. Oz’s Energy Cubes

Dr. Oz’s Energy Cubes are made with two energy boosters: spirulina and lime juice. Combined, they are shown to help boost your mood. A true miracle from the sea, spirulina is an excellent source of protein. This blue-green algae, available in powder and supplement form at health food stores, boosts energy by unlocking sugar from your cells so it does not get stored as fat.

Dr. Oz’s Energy Cubes

1 tsp spirulina powder
12 oz lime juice

Combine ingredients; pour into ice cubes trays and freeze. (The cold from the ice also works to wake you up and help boost metabolic energy.)

Add 2 energy cubes to water, fruit or vegetable juices daily.

For a true breakdown of spirulina’s nutritional analysis check over here.

Personally, I just add a teaspoon to my superfood shake: kale, banana, coconut, date, cashew + water & spirulina = power punch for a breakfast meal!

salad is gross.

whomever says they like or even love salad is a complete liar. It’s impossible. I know this because I have always tried to love or even like salad but it simply cannot be accomplished. Why can I state this so boldly? Well, that’s because I’m the judge of all things that taste good or bad. And let’s get real, it’s like eating grass and that sounds gross doesn’t it? However, being gluten and dairy free ends up pushing you toward things like salad. Interestingly enough the choice of salads rangewith a variety of cheeses and dairy dressings- the only two components that can actually make a salad taste decent.

Anyway, not like anyone cares but this is what I had from Urth Caffe for lunch today.



rice + brown sugar + cinnamon = heaven in your mouth. Truth. Take a trip down to Koo’s in Koreatown because trust me it is well worth it, especially when you can buy these amazing little pancakes for one whole dollar! They are a fluffy and doughy sweet treat that could be eaten at any point in the day. Yum. My mouth just watered.




a severe and often life-threatening allergic reaction to an antigen previously exposed to the body.

i just found out i’m allergic to cow’s milk and cod fish… Now, I don’t usually eat cod fish, but I do eat a lot of other edible fish like tuna, halibut, etc. and apparently I could be allergic to those as well. Basically my life is over cause my whole being is about eating. Milk, cheese, yogurt, ice cream, spicy tuna on crispy rice, honey roll, etc. make up the loves of my life. I live to eat and eat to die. I don’t know what I’m going to do but I will figure it out. And for those of you who care about my eating habits, I will keep you up to date.


mila: sushi. It has definitely become my favorite cuisine. It took years for me to finally get there, and I can accredit Ashley for that. When we were young, probably pre-teen years, Ashley and her family would always go to Iroha Sushi in Studio City. I would go along and hesitantly order California rolls because that’s as risky as I would get. The idea of raw fish completely grossed me out. Then after some years, I branched out to Spicy Tuna rolls and then I discovered Yellowtail. The rest is history.

Katsu-ya became my favorite joint in the city. It was small, always busy and the quality of the fish was always up to par. Spicy Tuna on Crispy Rice is my heaven. It’s a craving that cannot be satisfied by any other food. One day while at Katsu-ya on Ventura Blvd., it was so jam-packed that the hostess sent me to their new sister restaurant, Kiwami by Katsu-ya, just down the block. I was home. This is my favorite spot in all of Los Angeles. I love the staff and the chefs and they can always fit you in no matter what time or day. Whenever Ashley and I go we get the Raku Mori, which is an assortment of sushi for two. It’s a great deal especially for the quality of food you’re getting. One of the servers told me that the name Kiwami is best interpreted as “better” and that this latest restaurant is Katsu-ya’s pride and joy, so he pays particular attention to it. Two weeks ago when I went, I saw a chef I’ve never seen before, he was sitting outside with people all around him. I knew it was him. Of course, I got all star-struck because I love his food. By the way, SBE bought Katsu-ya’s recipes a few years ago, hence the chain Katsuya (no dash), but these restaurants are not overseen and regulated by Katsu-ya, therefore the quality is not as great as his actual slew of eateries.

Last night a friend of mine took me to Sushi Nozawa, where the infamous Sushi Nazi (Kazunori Nozawa) resides. It’s been said that if he doesn’t like you, he won’t serve you. If you are smoking outside his restaurant and you let smoke inside, he will banish you forever. And if at the very end of the meal you get his “special” plate, then you know you’ve made it into his ranks of favoritism. Needless to say I was nervous as I walked in. Nozawa has a scar on his eye and is very rigid behind his bar. I smiled, he smiled. Phew. We sat far from him as to avoid any communication with the man of mystery. Nozawa practices the centuries-old tradition of omakase (let the chef determine the menu) which is always a bit nerve-wracking but mostly exciting. I felt his eyes on me as I took my first bite. Damn. It was good. Then it kept coming and coming. Then I was getting to the point where I felt like I was going to throw up. I didn’t want to disrespect him by not eating what I was given, so I kept pounding it down. Then… It arrived. The plate. I ate it. Then… Another special plate. It was obvious he loved me. I must say, this man, who spent 6 years perfecting rice before even touching a piece of fish, is truly an amazing sushi chef.

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