Chef Amanda Freitag Cooks Lamb Burger w/ Mint Yogurt for Savor Pride w/ God's Love & NYC Pride
Since 2018, God's Love We Deliver & NYC Pride's Savor Pride event has served as a one-of-a-kind immersive culinary fundraiser that continually brings together LGBTQIA+ and ally chefs to craft a special menu with epicurean delights.
In the third virtual cooking demonstration, Chef Amanda Freitag cooked Lamb Burger with Mint Yogurt. Pairs well with a SKYY Spring Garden Martini.
Savor Pride is made possible in part by our partners at Barefoot Wine, JP Morgan Chase & Co., PWC, T-Mobile, CitiBank, Bud Light, Nordstrom and SKYY Vodka.
Joanna Preuss (Epicurean-Creating Recipes) on The Woman's Connection® w/Barrie-Louise Switzen
Joanna Preuss shares secrets about her passion of cooking and cooking with tea. Check out her recipe:
The Woman's Connection® is about events shaping women's lives and helping them gain authentic power on a personal or professional level. Check out our web site womans-connection.com and sign up for our newsletter at: Barrie@woman-connection.com Look forward to having you as part of our community. All rights reserved.
2021 Global Plant-Forward Culinary Summit: Appreciating Acidity
Breakout B3: Appreciating Acidity
Taking a global flavor discovery approach, we’ll look at a range of ingredients on the pH spectrum to better understand and appreciate the role of acidity in providing balance,
brightness, and functionality to plant-forward dishes. Come prepared to expand your acid toolkit beyond the usual suspects!
• Michael Harlan Turkell (Photographer and Podcast Host; Author, Acid Trip: Travels in the World of Vinegar)
• Ozoz Sokoh (Food Explorer, Kitchen Butterfly; Mississauga, Canada)
• Linda Shiue (Director of Culinary Medicine, Kaiser Permanente; Author, Spicebox Kitchen)
Find more information at
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The Culinary Institute of America:
The CIA at Copia:
CIA Restaurant Group:
CIA Food Enthusiasts programs:
CIA ProChef:
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
New seafood restaurant in Grand Baie - Fisherman Lounge
We visit the Fisherman Lounge, recently voted the best seafood restaurant in Mauritius. We were in for a treat with a starter of sushi, the chef a true artist in his plating. Then for mains, we had a whole captain fish, with a tasty orange sauce and some tiger prawns. Their non-alcoholic fruit daiquiri was fantastic. We finished off with a homemade carrot cake with the best caramel topping.
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0:00 Service
2:25 Alaska roll
4:55 Sushi art
7:09 Prawn nigiri
9:54 Tasting platter
13:53 Orange and fish
18:40 Great food
Thanks for watching
Ultimate Fat Burning Keto Pesto
This is our second video recipe about keto pesto. It shouldn’t come as a surprise as it is one of my favorite things to eat. If you haven’t already tried this amazing recipe, I would encourage you to watch our first video, where I put together a very rustic and very delicious pistachio mint pesto. Pesto is one of those foods that is always associated with condiments or garnishes, when it’s anything but. Pesto has always been eaten in small amounts but, I confess, I eat it by the spoonful! Not only because it is incredibly tasty but because it is absolutely packed full of nutritious ingredients. Pesto, in my opinion, shouldn’t be your garnish, it should be your base. Herbs hold a fond place in my heart from my childhood and now as an adult I’ve seen the miraculous health benefits of and curing properties certain herbs possess. In the last recipe we focused on mint, but in this video the green of choice is the wonder herb, cilantro, or coriander as I knew it in my native England.
Cilantro is a potent, yet subtle herb, which is as medicinal as it is nutritious and to top it off, it has a wonderfully distinct flavor. In this recipe we will be combining cilantro as a clean organic source, with jalapeño, pumpkin seeds, garlic, hempseed oil, lemon juice, and much more. This particular pesto I like to prepare in the food processor to give it that silky smoothness so I can spread it on keto bread, use as a base for meats or vegetables or simply enjoy by itself by the spoonful.
This pesto is absolutely jam-packed full of nutrients and super foods, all combined to create a recipe that should be eaten as a salad rather than dabbed sparingly. So dig in and enjoy the taste, enjoy the wonderful health benefits it’s giving you and use it on any food you prepare. And the beauty of it all? If you run out of ideas, just grab a spoon and dig in. ;)
Watch this space for many more recipes coming your way. Wednesdays are our recipe days so if you want to be notified every time we publish a new keto recipe, simply hit the icon at the end of the video or click on subscribe below.
Thanks for watching! :)
about 1.5 cups/ 12 servings
Ingredients:
1⁄3 cup pepitas (pumpkin seeds)
1/2 jalapeno, sliced (optional)
2 cups packed cilantro
1/2 cup tea seed oil
2 tablespoons nutritional yeast
2 tablespoons fresh lime juice
1 clove garlic, chopped
Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat oven or toaster oven to 350 degrees. Place pepitas and sliced jalapenos on a baking tray, drizzle a little tea seed oil and salt and bake for about 5 minutes or until pepitas are slightly toasted. Remove from oven and let cool for a few minutes.
Blend all ingredients in a food processor until smooth, about 2-3 minutes. Store in an airtight container in the refrigerator up to 5 days.
Nutrition Facts: (serving size: 2 TB) Fat: 11g Protein: 2g Fiber: 1g Carb: 1g Net Carb: 0g
My Mission
Our health and wellness is our most precious possession. My goal is to help you not just survive but thrive by optimizing our vitality through functional foods, through nutrients, through movement (exercise), through beauty and through self-care. I’ve always considered myself a guide, an explorer, a discoverer who isn’t content with simply being told that things are the way they are. It’s this insatiable curiosity that leads me to travel, to touch and experience for myself, and see with my own eyes, to draw information and learnings from cultures all over our globe in order to share them with you so that we can all live a better life.
Join me on this journey and allow me to guide you to your better life today.
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FISH MINT - This LEAF Actually Tastes Like FISH! (Review + Recipes)
Amazing Plants: FISH MINT - This Leaf Actually Tastes Like FISH (Review + Recipes)
Binomial Name: Houttuynia cordata
Location: Grown in Seattle, Filmed in New York
Be sure to check out @SauceStache for his video on the fish leaf. If you haven't seen his channel, mark has made a ton of really fun and interesting recipes, including a lot of mad scientist creations where he makes fake meat using just about everything. For the Fish Mint, he found a great use for it: Vegetarian Scallops!
His Channel is here:
And his fish leaf video is here:
If you grow plants, get your own fish mint here:
Use the promo code WEIRDEXPLORER for a discount on your order.
Beef Leaf Video:
Papaya Salad Recipe:
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