Thailand Photo Food Diary: Nom Nom Nom

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(All photos taken by me)

Pictured Above: Green Curry in Chiang Mai, Spicy Thai Salad in Koh Tao, Cashew Stir Fry in Chiang Mai, More Green Curry from Chiang Mai, Thai Spring Rolls in Chiang Mai (not pictured: the ones I ate in Bangkok) Sea Food Glass Noodle Salad in Koh Tao, Green Curry (Its my fav, obv!!) Sushi to go in Bangkok, Veggies with Brown Rice and Peanut Sauce in Koh Tao, Pumpkin Wrap in Koh Tao, Seafood Green Curry in Bangkok, Cereal with Banana in Bangkok!

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Tri-Color String Bean Garlic Fries- A Fry Lovers Fantasy

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Again, Mother Nature you are awesome. period. Look at these string beans; I mean up until a few days ago I didn’t even know that string beans came in multiple colors. Did you? I found the organic beans at my local farmers market this weekend and had to have them even though I wasn’t sure how I was going to use them. I thought about it and settled on fries. I am a french fry lover (anything fried really) but lets be honest, one can’t keep her girlish figure in check if she is constantly eating fried potatoes. Insert baked string bean garlic fries! Nom, Nom, Nom!

I decided to play around with food styling a little and use the natural evening light that was coming through my kitchen window to photograph the beans. Kinda cool, eh? (pats self on the back). What do you think?

Benefits of String Beans

What You Need:

2 cups string beans, washed and ends trimmed (green is just fine, but tri-color is better, obviously)!

1 Tbls EVOO

1 tsp garlic powder

2 cloves garlic- one thinly sliced, the other chopped into small pieces

1/2 tsp pink Himalayan sea salt

1/2 tsp freshly grated black pepper

2 Tbls almond meal

Method:

Preheat oven to 425 degrees. Grease a baking sheet and lay the garlic glove that you thinly sliced over it. Mix all remaining ingredients in a bowl except the string beans and almond meal. Stir to mix. Put the almond meal on a plate. Toss beans in the bowl with oil mixture and mix until well coated. Then roll the beans in the almond meal. Transfer to the baking sheet and bake for 10 minuets and then broil for 3-5 minuets until brown and toasty. Then enjoy these garlicy strings of goodness and remember to thank me later!! ūüėČ

xoxo,

SSP

Be sure to click the image below and follow me on instagram! @caracarin

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Ginger Ale- Freshly Brewed and Sugar Free

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Soda is one of those things that I have given up almost entirely over the last three years but there is something about Ginger Ale that seems less threatening then a coke (i.e. ginger). I decided it needed to be made at home using fresh ginger and xylitol instead of sugar. Sugar is another one of those things I try to stay away from completely (try being the key word) as well! Ginger Ale was first created in 1851 in Ireland ¬†but the well known Canada Dry Ginger Ale was created by¬†John J. McLaughlin in the early 1900’s. I think it is the best of all sodas. Somebody grab the Makers, its time for a Whisky Gingers! Happy Sunday!

Benefits of Ginger

  • Anti-inflamatory properties that can help with joint pain- AKA post night in high heels remedy.
  • Remedy for motion sickness or upset stomachs
  • Strengthens your immunity and helps fight against certain cancers

What you need:

1 1/2 cups chopped peeled ginger

2 cups water

3/4 cups xylitol (or sugar if you must)

1 quart chilled seltzer of club soda

3 Tbls fresh lime juice

Method:

Put ginger in a small saucepan with the water a cook at a low simmer, covered, for 45 minuets. Remove pot from the heat and steep for 20 minuets still covered. Strain the mixture in to a bowl using cheesecloth or a sieve. (I rubber banded a cheesecloth over a bowl and poured the liquid in slowly, see image above) Squeeze the ginger while in the cheesecloth removing as much liquid as possible. Then put the ginger liquid back in the sauce pan with the xylitol (or preferred sweetener), add a pinch of salt and stir over a low heat until xylitol has fully dissolved. Pour syrup in a jar with the lid on and chill in the fridge until cold.

Assembly:

Mix Ginger Syrup with Seltzer and lime juice. To make one drink use 1/2 cup syrup, 3 teaspoons lime juice and 1 1.2 cup seltzer and adjust to your own taste! Enjoy out in the sunshine!

 xoxo,

SSP

Radlicious Spinach Salad with Shaved Radish and Agave Mustard Dressing

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Radish is an interesting vegetable that I would like to try to get creative with. Obviously, shaving and tossing into a salad is, well predictable but it’s a start. Today was the first time I ever even bought radish – and I bought a whole bag! I didn’t plan this salad out except that I wanted to shave a radish. As you can see, I am on a little bit of a shaved veggie kick. Check out my first two recipe posts here and here. No apologies for thinking¬†I should add radish and mini bell peppers to the list. So Voila! This salad happened. It was so unexpectedly good that I had to post it. I photograph most of my meals but some don’t even make it to instagram, let alone on the blog. This belonged on the blog!

Benefits of radish

  • Great for your liver and stomach because of their cleansing and detoxifying properties– Good, cause my liver hates me sometimes- read Wino
  • Radishes are a natural diuretic- perfect for getting bikini ready ¬†ūüėČ
  • Red Radish contains high amounts of Lycopene which can dramatically lower your risks for cancer.

What you need: Salad 

2 cups washed spinach

1/2 cup quinoa- I used red

1/4 cup shaved red radish

1/4 cup chopped tomatoes

1/4 cup shaved sweet baby peppers

1/4 cup garbanzo beans

1/2 avocado sliced

What you need: Agave Mustard Dressing

1/2 cup dijon mustard

1/3 cup agave nectar

2 Tbl extra virgin olive oil

1 Tbl balsamic vinegar

salt and pepper to taste

Method:

combine all salad ingredients into a bowl to your linking. In a small bowl whisk together the mustard and agave. Slowly drizzle the olive oil and then the vinegar. Add salt and pepper to taste and use as much dressing as you want and maybe save some for later! Enjoy!

xoxo,

SSP

Cara’s Carrot Cake with Cashew Cream Cheese Icing! Happy Fathers Day!

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I feel like a rabbit. This cake, which I have appropriately named the Cara Carrot Cake (CCC are my initials) has turned me into a carrot monster. It is Raw, Vegan, Gluten Free¬†and BEAUTIFUL. I love love love all the colors. I have to say that I exhibited mild symptoms of OCD while individually applying each slivered almond and pistachio on the sides of this cake. It was creative expression of a kind I haven’t experience before and if you haven’t had cashew cream cheese icing then get ready for a new “could eat by the spoonful” obsession. I just want to thank the Universe or Mother Nature or what ever is in charge here for cashews. Thank you for cashews. This cake was inspired by my dad and I made it for Fathers Day! I can not wait to give him a piece today at our post hike in Malibu brunch! Nom, Nom, Nom. (Love ya, Pops)

Benefits of Carrots:

  • Anti-Cancer- Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer.
  • Glowing Healthy Skin- the Vitamin A in carrots protects against sun damage and premature wrinkles, acne, and uneven skin tone.
  • Carrots are an Alkaline food and help balance pH levels in the blood

Unfortunately, this is going in my upcoming eBook and I cannot give you the recipe but below is a list of the ingredients!

Ingredients:

Carrots, mangos, dates, almond flour, GF oat flour, coconut, cinnamon, cashews, lemon juice, maple syrup, coconut oil, almonds, and pistachios.


Good Morning! Green Juice!

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GOOD MORNING WORLD! Who doesn’t love juice? (rhetorical question)! Juicing is a magical way to help your body soak up vitamins, minerals, enzymes, antioxidants and phytonutrients in an easy and efficient way. It is also a great way to eliminate toxins from the body while cleansing or detoxing. Talk about being beautiful from the inside out! And for all you vegetable haters out there, this is a great way to ensure you are getting your recommended daily amounts of fruit and veggies each day. Although, I do not resonate with recommended daily amounts of fruit and veggies. One should eat an unlimited supply of whole plant foods every day to fill there hearts desire. But thats just me! BOH!

Benefits:

KaleРUm, kale is a champ on the ORAC rating! (Oxygen Radical Absorbance Capacity)! Loaded with antioxidants, vitamins and mineral! Nice

Spinach– Great brain food! -Potassium, Iron, Folate, Vitamin A, Zinc, Copper

Celery– Incredibly alkalizing and helps balance the bodies pH levels. Also very hydrating

Romain- Serving per serving has more vitamin C than an Orange (WHOMP, WHOMP)

Apple- An apple a day keeps the doctor away

Lemon– Great for digestive system, helps keep a healthy immune system and gives you better looking skin. If you can, toss the whole lemon- peel included in the juicer

Parsley- Anti-infalmatory- good for aches and pains and helps control blood pressure. A “chemoprotective” food

Spirulina– PROTIEN- no need for protein powder when you add this baby! Also high in chlorophyll which removes toxins from the blood. And how can anything this green be bad for you? (again, rhetorical question)

Chlorella– Detox! Improve immunity, alkalinity, and inflammation. It also¬†promotes the production of healthy flora, bacteria and probiotics throughout the digestive system. See you don’t need yogurt!

Toss everything in your juicer and enjoy! I added the Pea Shoots and Mint for a hint of sweetness and flavor after processing in my blender. You wouldn’t get much juice form these if put in the juice!

Stay healthy and stay happy.

xoxo,

SSP

Snack Pack: Pretty Chia Chip Pudding!

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Woah! I will never look at pudding the same ever again. I remember growing up opening my lunch box to such excitement every time my mom would pack a Snack Pack pudding. Did you know that the Snack Pack had a cameo in the movie Billy Elliot- Adam Sandlers character tries his best to snatch up some creamy, sweet, yummy childlike goodness!. I know you know what I am talking about! Well I am 25 now and still (sustainably) brown paper bag my lunch for work each day and this pudding has been constant since I first made it a week or so ago. This literally is loaded with only wholesome awesome ingredients! Chia seeds are so damn good for that you would be doing yourself a disservice if you didn’t eat them on the daily. You really can eat this pudding with nothing but a smile inside and out! Yummy gluten free and vegan treats!

Benefits of Chia Seeds:

  • Perfect Egg replace- binds things together!
  • Loaded with fiber- help lower cholesterol and ride the body of toxins
  • Contains MINERALS- calcium, phosphorus, manganese and magnesium

What you need:

1 cup vanilla or chocolate almond milk (I used vanilla)

3 Tbs chia seeds

1/2 Tbs vanilla extract

1/2 cup blueberries (frozen or fresh)

2 medium strawberries

1/4 cup dark choc chips

1/2 Tbs agave

Method:

In a blender or food processor add the first two ingredients and blend until a uniform consistency appears. Then add the rest of the ingredients and blend until mixed well. If you want chunks of fruit then you can pulse a few times instead. Leave this in the refrigerator for 2-3 hours (If you can wait that long, its hard) then ENJOY! This is creamy, yummy, childlike goodness!

xoxo,

SSP