Vegetarian | The Artful Gourmet :: Food Stylist | Photographer | Blogger

August 8, 2013

Food Styling for Birds Eye Healthy Eating TV Segment on CBS with Jennette McCurdy!

Birds Eye Veggie Mission on CBS The Couch with Jennette McCurdy

Last week I got a really fun, unique food styling assignment for Birds Eye Vegetables for a TV segment featuring brand ambassador Jennette McCurdy (Nickelodeon I AM CARLY and Sam & Cat star) on CBS morning show The Couch. Jennette McCurdy talked about her new role in a healthy eating initiative for Birds Eye Vegetables for a multi-week challenge for families to seize the fun and ‘Rewrite the Dinnertime Rules’ leading up Nickelodeon’s 10th annual Worldwide Day of Play this fall.

I was asked to create three veggie portraits of Jennette and The Couch hosts Carolina Bermudez and John Elliot using Birds Eye Vegetables to feature on the show. I picked up a few packages of frozen carrots, peas, green beans and corn and had a fun evening drawing faces and glueing veggies on white plates to create the portraits. Not as easy at it looks! Here’s a few photos of them along with some photos and videos from the TV Segment. Read on to find out Jennette’s Dinnertime Rules for eating healthier by incorporating fresh veggies into your kids meals!

Food Styling for Birds Eye and Jennette McCurdy segment on CBS The Couch

Veggie Portraits for Birds Eye & Jennette McCurdy CBS TV Segment

On set with Jennette McCurdy on CBS The Couch

McCurdy and Birds Eye have some suggestions for getting started ‘Rewriting the Dinnertime Rules.’

Rule #1: Role Reversal. Kids pick the menu and the veggies, help shop for the groceries and are in charge (with a little help from mom and dad) in the kitchen. Plus, they get to pick the theme and dress and decorate accordingly, whether it’s hitting the “beach,” bringing out your family’s wild side in the “jungle” or cheering on your favorite sports team.

Rule #2: Play with Your Birds Eye Veggies! You can use your veggies to make smiley faces or create colorful rainbows on your plate. You can even give your broccoli a mohawk haircut (really!) – just have fun!

Rule #3: Celebrate Every Bite. It can take up to 12 times for a kid to try a new type of veggie, or any new food before he or she begins liking it (http://www.choosemyplate.gov). So, keep it up! And while you’re at it, give yourself a high five for every bite your kid takes.

Rule #4: Be a Veggie Explorer. There are all sorts of cool and surprising ways to serve veggies. Like smoothies (mixed veggies with yogurt, OJ and honey), popsicles (carrots and OJ) and salad dressings (carrot ginger). You AND your kids will be amazed at all the cool ways you can eat your veggies.

For easy advice on getting kids to eat their veggies, more dinner “rules” and recipe ideas created for and tested by kids, visit www.BirdsEye.com.

Enter to win a trip to Nickelodeon’s Worldwide Day of Play on September 21st in New York City!

CLICK HERE to watch the video from the TV Segment on CBS The Couch

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July 24, 2013October 5, 2013

Food Styling for Dr. Neal Barnard on the Joy Behar: Say Anything TV Show!

Kristen on Joy Behar Say Anything TV Show

Last week I had the fantastic opportunity to cook and do food styling for a special healthy food segment on the “Joy Behar: Say Anything!” TV Show featuring Dr. Neal D. Barnard, M.D., founder and president of the Physicians Committee for Responsible Medicine (PCRM). Dr. Barnard sits down with guest host Marilu Henner to discuss how saturated fat makes you sluggish and which colored foods are good for your brain and improve memory. Barnard says, “Greens, foliage — that contributes folate, which is a B vitamin which protects the brain.” He adds, “So when you see the greens, you know that’s good for the brain.” He also goes into discussing what foods to avoid such as heavy carb and fat-laden foods that make us tired and lack energy.

I was asked to cook and style four of Dr. Barnard’s recipes from his new book “Power Foods for the Brain: An Effective 3-Step Plan to Protect Your Mind and Strengthen Your Memory” to display during the TV interview food segment. The recipes were all colorful and healthy and made with Power Foods and all-natural ingredients: Summer Salad made with Rainbow Chard, tomatoes, corn, onions and garlic and pecans, Minted Fruit Kebabs made with a Citrus Lime and Mint light dressing, Marinated Grilled Veggie Kabobs marinated in a balsamic and herb dressing, and Super Raspberry Protein Brownies made with black beans, raspberry jam, cocoa powder and figs.

Could that glass of milk affect your memory? Is that aluminum can increasing your risk for Alzheimer’s disease? Can a banana be a brain booster? Everyone knows that good nutrition supports your overall health, but did you know that certain foods can protect your brain and optimize its function?

In POWER FOODS FOR THE BRAIN, Dr. Neal Barnard has gathered the most important research and studies to deliver a program that can boost brain health, reducing the risk of Alzheimer’s disease, stroke, and other less serious malfunctions, including low energy, poor sleep patterns, irritability, and lack of focus. The plan includes information on:

The best foods to increase cognitive function and boost folate, vitamin B6, and vitamin B12
The dangers dairy products and meats may have on memory
The role alcohol plays in Alzheimer’s risk
The latest research on certain toxic metals, like aluminums found in cookware, soda cans, and common antacids
Plus, 50-75 recipes and timesaving kitchen tips.

Here are the recipes I made and styled for the show. Enjoy!

Summer Salad – The more naturally colorful your meal is, the more likely it is to have an abundance of immune-boosting antioxidants and phytochemicals. The same foods that are good for your heart are good for your brain.

Summer Salad

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: Serves 2 as main dish or 4 as a side

Calories per serving: 181 calories

Fat per serving: 2 g total fat

Chard’s slight bitterness is beautifully balanced by the sweetness of the corn and grapes, resulting in a surprising depth of flavor.

Ingredients

½ small white onion
3 cloves garlic
Leaves from 1 bunch chard
4 Roma tomatoes, diced
1 ½ cups fresh corn kernels
¼ cup pecan halves
1 cup seedless black grapes
Pinch of sea salt
½ teaspoon freshly ground black pepper

Instructions

Mince the onion and garlic, then smash them together a couple times with the back of a knife or with a mortar and pestle.
Wash the Swiss chard thoroughly, as it tends to be gritty, then slice it into ribbons by tightly bunching the leaves together and slicing them with a sharp, heavy knife. Place the chard in a salad bowl, add the remaining ingredients, and toss.

https://www.theartfulgourmet.com/2013/07/food-styling-for-dr-neal-barnard-on-the-joy-behar-say-anything-tv-show/

Marinated Grilled Veggie Kebabs – these are super easy to make and super colorful, and healthy. Marinated in a dressing made with balsamic vinegar, orange juice, honey, mustard and maple syrup with Italian season before grilling, they are super tasty too.

Marinated Grilled Veggie Kabobs

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Serving Size: 4

Serve these savory kebabs over a brown rice pilaf for a satisfying and easy meal.

Ingredients

16 cherry tomatoes
2 red onions, each cut into 8 bite-size chunks
2 green or red bell peppers, cored, seeded, and cut into 8 pieces each
16 button mushrooms
1 small yellow summer squash, cut into 8 pieces
1 small zucchini, cut into 8 pieces
Marinade:
½ cup balsamic vinegar
½ cup orange juice
2 tablespoons maple syrup
2 tablespoons prepared mustard
1 teaspoon dried Italian seasoning
½ teaspoon sea salt
¼ teaspoon ground black pepper
8 metal skewers, or bamboo skewers soaked in water for 30 minutes

Instructions

Place the cherry tomatoes, red onions, bell peppers, mushrooms, squash, and zucchini in a large bowl.
In a small bowl, combine the marinade ingredients and whisk well. Pour the marinade over the vegetables and stir to coat. Marinate for 15 minutes.
Heat a charcoal or gas grill or your oven’s broiler. Onto one skewer, thread the ingredients in the following manner: 1 tomato, 1 red onion chunk, 1 pepper piece, 1 mushroom, 1 yellow summer squash slice, 1 tomato, 1 zucchini slice, 1 red onion chunk, 1 pepper, and 1 mushroom. Repeat with remaining ingredients and skewers. Place the kebabs on the hot grill or a broiler pan and brush with the marinade. Grill for 7 minutes, or until desired tenderness, turning the kebabs a few times. Serve immediately.

https://www.theartfulgourmet.com/2013/07/food-styling-for-dr-neal-barnard-on-the-joy-behar-say-anything-tv-show/

Minted Fruit Kebabs – Power up with blueberries and grapes. These “brain berries” get their deep colors from anthocyanins, powerful antioxidants shown to improve learning and recall in studies at the University of Cincinnati.

Minted Fruit Kebabs

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Makes 4 kebabs (4 servings)

Calories per serving: 35 calories

Fat per serving: 0.2 g total fat

Fresh fruit makes a striking appearance in these antioxidant-rich kebabs. Enjoy them for a refreshing, light dessert!

Ingredients

8 red or green grapes
4 large strawberries
4 1-inch-square cantaloupe chunks
4 1-inch-square honeydew chunks
4 1/2-inch-thick slices peeled kiwi
4 1-inch-square watermelon chunks
1/4 cup orange juice
2 teaspoons fresh lime juice
2 tablespoons finely chopped fresh mint leaves
1 teaspoon pure vanilla extract
4 10-inch bamboo skewers

Instructions

Thread 1 grape, 1 strawberry, 1 cantaloupe chunk, 1 honeydew chunk, 1 slice kiwi, 1 watermelon chunk, and 1 more grape onto a skewer. Repeat with the remaining fruit and skewers. Place the finished skewers in a shallow container.
In a small bowl, whisk together the orange juice, lime juice, mint, and vanilla. Pour the marinade over the fruit kebabs, cover, and chill for at least 30 minutes (or up to 3 hours) in the refrigerator before serving.

Notes

Recipe by Christine Waltermyer

https://www.theartfulgourmet.com/2013/07/food-styling-for-dr-neal-barnard-on-the-joy-behar-say-anything-tv-show/

Super Raspberry Protein Brownies – A brownie made with black beans? You bet! Beans are high in fiber, calcium, and protein, making them a nutrition powerhouse. Beans are free from saturated and trans fats. Researchers find people consuming the most saturated fat in their diets have more than triple the risk of developing Alzheimer’s disease.

Super Protein Raspberry Brownies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 16

Serving Size: 1/16 of the recipe

Calories per serving: 145 calories

Fat per serving: 1 g total fat

A brownie made with black beans? You bet! Beans are high in fiber, calcium, and protein, making them a nutrition powerhouse.

Beans are free from saturated and trans fats. Researchers find people consuming the most saturated fat in their diets have more than triple the risk of developing Alzheimer’s disease.

Ingredients

1/4 teaspoon safflower oil
2 15-ounce cans low sodium black beans, drained and rinsed
1 cup pitted dates
1 cup all-fruit raspberry jam
1 tablespoon pure vanilla extract
1/4 cup whole-wheat pastry flour
1 cup unsweetened cocoa powder
1/4 teaspoon sea salt

Instructions

Preheat the oven to 350 degrees F and grease an 8x8-inch baking pan with the oil.
Combine the black beans, dates, jam, and vanilla in a food processor and process until smooth. Add the flour, cocoa powder, and salt and process again.
Pour into the prepared pan and smooth the top with a spatula. Bake for 30 minutes or until the top looks set. Remove from the oven and cool completely, then cut into 16 squares. The brownies will keep, refrigerated in a covered container, for up to 1 week.

https://www.theartfulgourmet.com/2013/07/food-styling-for-dr-neal-barnard-on-the-joy-behar-say-anything-tv-show/

For those of you who may have missed the show, here’s a video of the food segment that aired on TV last week:

And lastly, here’s a few photos behind the scenes on set at the show that day:

June 29, 2013February 25, 2014

Cooking with Color 4 Kids© – a new live interactive cooking program launched at Madiba Restaurant in Brooklyn NY

This past week on June 27, Kristen launched a new cooking program for kids called Cooking with Color 4 Kids © with eDiningNews at Madiba Restaurant in Brooklyn. This interactive, hands-on cooking class is designed for the whole family, as Kristen teaches kids and parents how to cook colorful, healthy recipes through the color palette, ripe with fruits and vegetables and fresh, natural ingredients.

The class began with an introduction to the color wheel and the various benefits of eating colorful fruits and vegetables in the spectrum. Kristen had the kids name some of their favorite Red, Orange, Yellow, Green, Blue and Violet foods and discussed ways to add more color into your cooking. Instead of just making a cheese pizza, add some spinach and fresh tomatoes or basil. Make your Macaroni and Cheese healthier by adding some broccoli to it. Perhaps these photos will inspire you to explore home grown veggies or to learn how to grow your own food.

Lots of fun colorful ideas were exchanged as the kids got ready to start making some of their own colorful recipes from the South African Restaurant Madiba in Brooklyn.

Students making South African Pap Cornmeal with Monkey Gland Sauce and Tomato Onion Gravy

Kristen with students and parents after Cooking with Color 4 Kids class at Madiba Restaurant

Students and parents after Cooking with Color 4 Kids class at Madiba Restaurant

On the cooking program menu were South African specialties such as: South African Pap Cornmeal with Tomato-Onion Gravy and Monkey Gland Sauce made with apricots, red wine, tomato and raisins, Sweet Corn and Pumpkin Salad, Pumpkin Fritters, Shebeen Salad with house wild greens, papaya, mango, summer berries, avocado, and nuts, and Rooibos Tea.

Shebeen Salad with Wild Greens, Papaya, Mango, Berries, Avocado and Nuts

The class was videotaped live on Livestream by eDiningNews, and the video is featured online and also below for those who missed the class. All in all, it was a fun, interactive class that the kids and parents loved. And most of all a rewarding experience for me as I got to teach kids how to cook and eat healthy by adding colorful fruits and vegetables to their everyday cooking.

Stay tuned for more class locations and dates as the cooking program grows around NYC!

More fun photos from the event!

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June 3, 2013August 25, 2021

Spinach Artichoke Ricotta Pizza with Parmesan Garlic Cauliflower Crust

Summer has quickly arrived and it’s that time of year again to shed a few pounds and hit the beach. I’ve decided to muster up some will power and started experimenting with a low carb diet with grand visions of lazy days on the beach in that bikini I need to fit back into. The bad news is whenever I decide to go on a diet, my brain automatically starts thinking about all the evil foods I CAN’T eat – pizza being one of the first things I start craving.

I decided to make a low-carb pizza using a parmesan garlic cauliflower crust. It sounds weird, but it’s absolutely delicious and healthy and a great substitute for traditional pizza dough when you want a healthier option to cut some carbs out of your diet (while satisfying your cravings for pizza which are absolutely NOT allowed when you’re doing low carb!) I’m absolutely in LOVE with spinach artichoke dip and thought I would make a lighter version mixed with some fresh ricotta, garlic, onion and parmesan cheese to top the pizza.

I found a gorgeous head of bright yellow Carnival cauliflower and simply shredded and chopped it into a fine crumble (you can also do this in a food processor or blender). Then I chopped up some garlic and threw them both in the microwave for about 8 minutes, then drained and let cool.

You simply need to mix in some grated parmesan cheese (or any other shredded cheese you like), an egg, garlic, dried minced onion, herbs de Provence (or dried oregano or basil), a few sesame or chia seeds (optional), some yeast, almond flour and sea salt and black pepper. Then pat the mixture on to a greased pizza sheet or Silpat mat, then bake for about 10-15 minutes until the crust is lightly golden brown.

In the meantime, to make the luscious (and healthy) spinach, artichoke and ricotta topping – simply sauté the spinach with some garlic and olive oil, mix in some chopped up artichoke hearts (precooked), fresh minced garlic, ricotta cheese and shredded parmesan cheese, then top the pizza crust spreading the mixture in an even layer. Top with some additional shredded cheese (I used sharp white cheddar but you can use mozzarella or Monterey jack or any other cheese you like that melts well), and then scoop some light and fluffy ricotta cheese on top of the mixture and bake for another 7-10 minutes until the cheeses are melted and bubbly.

In my experiment I found that you shouldn’t spread the pizza crust out on the pan too thin, as it is more fragile than a traditional dough crust and needs to be a bit thick to hold up the ingredients. So try to keep the crust about ¾” to 1 inch thick evenly all around to the edges or it will burn.

Also, let the pizza cool for about 5 minutes or so before slicing it. Top with additional salt and pepper, red pepper flakes if desired, and grated parmesan cheese.

Devour. Repeat.

Preheat the oven to 425. Prepare the cauliflower crust ingredients and pat down on a greased pizza pan.

Bake at 425 degrees for about 10-15 minutes until it starts to get golden brown around the edges.

Top pizza crust with spinach artichoke mixture, shredded cheese and ricotta. Bake for another 10 minutes.

Let pizza cool down for 5-10 minutes and cut into slices.

Garnish with additional salt and pepper, parmesan cheese and red pepper flakes.

Devour.

Repeat.

Parmesan Garlic Cauliflower Crust

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 6 (or 1 large 9-10\" pie)

Ingredients

1 head cauliflower (about 2 ½ cups shredded)
2 cloves garlic, minced
1 large egg
1 cup grated parmesan cheese
1 tablespoon nutritional yeast
2 tablespoons almond flour
1 teaspoon sesame or chia seeds
½ teaspoon herbs de provence (or dried basil or oregano)
½ teaspoon dried minced onion
sea salt and fresh ground black pepper
red pepper flakes (optional)

Instructions

Preheat the oven to 425.
Grease a 9-10” round pizza pan or place Silpat mat on a rectangular baking sheet.
Shred and chop cauliflower into fine crumbles (either by hand with a large Chef’s knife or with a food processor).
Mince the garlic and add to the cauliflower in a microwave-safe large bowl.
Microwave covered with plastic wrap for about 7-8 minutes.
Uncover, drain and let cool for about 5-10 minutes.
Add the next nine ingredients and mix together well.
Bake the crust for about 10-15 minutes until golden brown. Remove the crust from oven and set aside.

Notes

In my experiment I found that you shouldn't spread the pizza crust out on the pan too thin, as it is more fragile than a traditional dough crust and needs to be a bit thick to hold up the ingredients. So try to keep the crust about ¾” to 1 inch thick evenly all around to the edges or it will burn.

https://www.theartfulgourmet.com/2013/06/spinach-artichoke-ricotta-pizza-with-parmesan-garlic-cauliflower-crust/

Spinach & Artichoke Ricotta Pizza

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 (or 1 large 9-10\\\" pie)

Ingredients

1 parbaked cauliflower crust (see attached recipe above)
1 tablespoons olive oil
1 shallot, minced
2 garlic cloves, minced
1 package frozen spinach, defrosted (or 1 bag fresh baby spinach)
1 package frozen artichokes, defrosted (or 1-14 oz can, drained)
1-15 oz container ricotta cheese, divided in half
1 cup parmesan cheese, grated
sea salt and fresh ground black pepper, to taste
½ cup white cheddar cheese (can sub Monterey jack or mozzarella), shredded
dash of red pepper flakes (optional)

Instructions

Preheat a large sauté pan over medium-low heat.
Place the spinach in a large microwave-safe bowl and cover with plastic wrap. Cook for about 8 minutes on HIGH.
Mince the shallots and garlic cloves and drain the spinach (pressing out extra liquids).
Add one tablespoon of olive oil and sauté the shallots for about 5 minutes. Add the garlic and sauté for another minute.
Add the additional tablespoon of olive oil and sauté the spinach for another few minutes, mixing all ingredients together. Remove from heat and let cool for about 5 minutes.
Microwave the artichokes in a large microwave-safe bowl and cover with plastic wrap. Cook for about 5-6 minutes on HIGH and drain. (if using canned artichokes, simply drain).
Chop the artichokes up into small pieces and place into a large mixing bowl.
Add half of the container of ricotta cheese, 1 cup parmesan cheese, salt and pepper and mix well.
Stir in the spinach, shallots and garlic mixture.
Drizzle or spray some olive oil lightly on to the parbaked cauliflower pizza crust.
Spread the spinach, artichoke and ricotta mixture evenly over the crust.
Sprinkle with shredded cheddar cheese, salt and pepper, red pepper flakes and scoop out a few large tablespoons of ricotta cheese and place on top of the pizza.
Bake at 425 degrees for another 7-10 minutes until the cheeses are melted and bubbly and the crust edges are light golden brown. (Watch crust edges to make sure they don't burn).
Remove pizza from oven and let cool for about 5 minutes.
Slice into wedges (or squares if making rectangular pizza) and top with additional red pepper flakes and parmesan cheese.

Notes

https://www.theartfulgourmet.com/2013/06/spinach-artichoke-ricotta-pizza-with-parmesan-garlic-cauliflower-crust/

More pizza recipes you might enjoy:

Two Peas and Their Pod Spinach Artichoke Pesto Pizza

Real Simple Spinach and Artichoke Pizza

Gluten Free Spinach and Artichoke Pizza Better Batter

Recipe Girl’s Hawaiian Cauliflower Pizza

Closet Cooking’s BBQ Chicken Cauliflower Crust Pizza

May 22, 2013October 16, 2014

Celebrating Memorial Day with Stoli Vodka! Grilled Honey Orange Chicken Skewers w/ Cucumber-Orange-Cilantro Salsa | Honey Orange Blossom Cocktails

There’s no better time than Memorial Day weekend to break out the grill and cook up some tasty BBQ to celebrate the beginning of Summer! I had the opportunity to create some recipes with Stoli Vodka for the holiday and decided to make Grilled Honey Orange Chicken Skewers with a Cucumber Orange Cilantro Salsa – a savory and light dish with tons of flavor and a hit of refreshment from the oranges and cucumbers. I used Stoli Ohranj (Orange flavor) and Stoli Sticki (Honey flavor) in both the chicken marinade and my delicious Honey Orange Blossom Cocktails.

The cocktails are made with a shot of each Stoli vodka flavor, honey, orange blossom water, vanilla extract, and organic lemon infused sparkling spring water, garnished with fresh orange slices and edible flowers. It’s light and refreshing with just a dash of honey and orange to cool your palette. It reminds me of a Creamsicle (remember those??) – the perfect treat for a hot Summer day.

I hope you enjoy the recipes and have an amazing Memorial Day weekend with family and friends..as for me, I’m hitting the beach for a dose of sunshine and R&R!

Grilled Honey Orange Chicken Skewers w/ Cucumber-Orange-Cilantro Salsa

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 4-6

Ingredients

Honey Orange Chicken:
1 ½ pounds boneless, skinless chicken breasts or thighs
¼ cup fresh squeezed orange juice
¼ cup olive oil
1 tablespoon Stoli Ohranj vodka
1 tablespoon Stoli Sticki vodka
2 tablespoons honey
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced fine
6 chives, minced fine
½ teaspoon grated orange zest
1/8 teaspoon cayenne pepper
Sea salt and freshly ground black pepper, to taste
½ red onion, cut into large chunks
1 red, yellow or orange bell pepper, cut into large chunks
Cucumber-Orange-Cilantro Salsa:
½ large orange, chopped fine
½ cucumber, diced fine
1 tablespoon chopped fresh cilantro
6 chives, minced fine
1/2 jalapeno, minced fine
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
Sea salt and freshly ground black pepper, to taste

Instructions

Honey Orange Chicken:
Cut chicken into large chunks and set aside.
Soak wooden skewers in water for at least an hour before using (or simply use metal skewers to make your life easier).
Combine next 11 ingredients (orange juice through S&P) in a large mixing bowl, add chicken and let marinade in the refrigerator for at least 30 minutes up to 2 hours.
Remove chicken from fridge and let stand at room temperature for at least 15 minutes.
Preheat a grill or grill pan over medium-high heat.
Thread marinated chicken, red onion and bell peppers onto skewers (should make at least 4 large or 5 medium skewers).
Grill chicken skewers about 10-12 minutes until cooked through (internal temperature should read 165 degrees), turning once.
Serve with Cucumber-Orange-Cilantro and grilled pita or flatbread and Stoli Honey Orange Blossom Cocktails.
Cucumber-Orange-Cilantro Salsa:
In a medium mixing bowl, add diced cucumber, orange pieces, fresh cilantro, chives and diced jalapeno.
Add olive oil and vinegar, and S&P to taste, mixing thoroughly.
Serve on top of grilled chicken skewers or on the side.

https://www.theartfulgourmet.com/2013/05/celebrating-memorial-day-with-stoli-vodka-grilled-honey-orange-chicken-skewers-w-cucumber-orange-cilantro-salsa-honey-orange-blossom-cocktails/

Stoli Honey Orange Blossom Cocktails

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 cocktail

Ingredients

1 shot Stoli Ohranj vodka
1 shot Stoli Sticki vodka
2 tablespoons honey
1 tablespoon Orange blossom water
1 teaspoon vanilla extract
10.5 fl oz Sparkling lemon spring water
Orange slices, for garnish
Edible flowers, for garnish

Instructions

Add vodka, honey, orange blossom water and vanilla into a cocktail shaker and mix together with a tall spoon.
Add ice and sparkling lemon spring water and close lid securely.
Shake gently until mixed together.
Serve in cocktail glasses over ice, garnish with orange wedges and edible flowers.

https://www.theartfulgourmet.com/2013/05/celebrating-memorial-day-with-stoli-vodka-grilled-honey-orange-chicken-skewers-w-cucumber-orange-cilantro-salsa-honey-orange-blossom-cocktails/

About Stoli Vodka

Stoli Sticki has hints of honey and herb flavors, slightly sweet and floral.

Stoli Ohranj has a bright orange flavor of orange zest and varied flavors such as mandarin, kumquat and tangerine with a hint of lemon.

The two mixed together are the perfect combination for my BBQ marinade and refreshing cocktails!

Find out more about Stoli Vodka

Become a fan on Stoli’s Facebook page

Become a fan on Twitter: http://bit.ly/11deDwL

Become a fan on Pinterest: http://bit.ly/197F9PJ

This is a sponsored post created for Stoli Vodka – I received samples of Stoli product for purposes of sampling and creating recipes and photographs for the Stoli brand. All opinions, recipes, ideas and photographs are my own, copyright © 2013 Kristen Hess/The Artful Gourmet.

Please do not share or use images without my expressed permission. If you want to share this post on social media, feel free, as long as you credit the story and recipes and photos to Kristen Hess/The Artful Gourmet and provide a link back to the original story on my website. Thanks!

Savor Stoli Responsibly. STOLICHNAYA® Premium Vodka. 40%
Alc/Vol. Distilled from grain. William Grant & Sons, Inc. New York, NY. © 2012 Spirits International, B.V

February 21, 2013February 21, 2013

Published! Food Styling & Photography for Gary Null’s NEW Vegan Cookbook..Hot off the Press!

Anti-Arthritis, Anti-Inflammation Cookbook: Healing through Natural Foods

Yay! The time has finally arrived – the cookbook I shot and styled for Gary Null Power Foods arrived on my doorstep yesterday, HOT off the press!

I styled and shot this cookbook last August-September and it was a 6-week process with plenty of long days and nights, cooking, styling and shooting, with lots of laughter and intensity, for Gary Null’s new cookbook titled Anti-Arthritis, Anti-Inflammation Cookbook: Healing through Natural Foods. The cookbook has over 270 recipes that are Vegan, Vegetarian and Raw Food based on the premise of promoting a healthy diet while preventing and reversing arthritis, diabetes, cancer and inflammation through eating raw, vegan and power foods.

I worked with Gary and his editorial team throughout the process to interpret the recipes into appealing, fresh and healthy images for the cookbook. I also collaborated side by side with two amazing Chefs; Wes Wobles and William Shear, day and night (literally!) to turn the recipes into beautifully plated works of art which were styled meticulously in the kitchen and by myself on set, to create the perfect final beauty shot.

I’m very proud to have been the stylist and photographer on this awesome project and part of this dynamic project team that made the cookbook come to life in such a short time – it turned out beautifully with full color photos, a clean design and a comprehensive healthy eating program that might turn any meat-loving carnivore into a Vegan or Vegetarian just yet! The recipes are simple and easy to prepare with raw ingredients including grains, fruits, vegetables, and non-meat soy proteins flavored with plenty of fresh herbs and seasonings. There are recipes for Breakfast, Lunch and Dinner, Salads, Soups and Desserts plus plenty of sauces and dips along with healthy appetizers. Gary also explains the nutritional aspects to a Vegan and Vegetarian Raw food diet with an eating plan spelled out and easy to follow.

Light, healthy and fresh is the name of the game in this cookbook, and it’s arrived just in time for Spring to lighten up your diet and get healthy! Who knew eating meat-free could be so tasty? I just might give it a try 🙂

Purchase a copy of the book online

View gallery of some of my fav photos I shot for the book

Here’s a few of my favorite photos from the photoshoot:

Mushroom Bean Curry with Butternut Squash

Chickpea Burger and Baked Sweet Potato Chips

And now for some fun behind the scenes shots on set:

February 12, 2013September 21, 2018

A lighter and healthier classic comfort food: Vegetable Lasagna

Lasagna is one of my favorite comfort foods to indulge in during the Winter time, but as soon as Spring is approaching, I like to lighten up this classic recipe by substituting lots of fresh vegetables like mushrooms, carrots, zucchini and spinach in place of the ground beef or sausage that is used in the heavier, more fat-laden traditional Lasagna recipes. It still incorporates a traditional red marinara sauce and uses lightened up cheeses to give it great flavor, but somehow I feel a little less guilty taking a big bite of this yummy dish made with fresh sautéed vegetables to satisfy my comfort food fix. Goes great paired with a green salad tossed in a light Italian dressing with a glass of light red or white wine, such as a Pinot Noir or Pinot Grigio.

A lighter and healthier approach to the classic comfort dish Lasagna

Prep Time: 30 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 50 minutes

Yield: 10-12

Ingredients

12 lasagna noodles
1 1/2 tablespoon olive oil, divided
1/2 cup onion, diced
2 garlic cloves, minced
1 cup mushrooms, chopped fine
1 cup zucchini, chopped fine
1 cup fresh spinach, chopped fine
1 cup carrots, chopped fine
3 cups marinara sauce (homemade or prepared)
1 cup Ricotta cheese
1 cup low-fat Parmesan cheese, shredded
1 cup low-fat or 2% Mozzarella cheese, shredded
Salt and pepper, to taste
Fresh basil leaves or parsley, torn for garnish

Instructions

Preheat oven to 350 degrees.
Boil salted water in a large pot. Add lasagna noodles and cook according to package directions, drain, separate and set aside.
Heat ½ tablespoon of olive oil on low heat in a large skillet. Cook onion and garlic for three or four minutes and place into a separate bowl. Add another tablespoon of oil to skillet and cook mushrooms, zucchini, spinach and carrots about 5-10 minutes until tender and add to onion and garlic mixture. Add one cup of the marinara sauce to the vegetables and heat through.
Spread one cup of the remaining marinara sauce into the bottom of a 13x9 glass greased baking dish and layer with half of the noodles, vegetables and ricotta cheese. Sprinkle with half of the Parmesan and Mozzarella cheese and salt and pepper to taste. Repeat with another layer of marinara sauce, noodles, vegetables and ricotta cheese, sprinkling with remaining cheeses, salt and pepper. Cover and bake at 350 degrees for 45 minutes. Uncover and bake an additional 15-20 minutes until cheese is golden and bubbly.
Let cool for 10-15 minutes, cut lasagna into squares and top with fresh basil or parsley. Serve with a green salad and glass of light red wine.

Notes

Recipe can be made ahead and kept covered in the refrigerator before baking. Can also be kept in the freezer tightly wrapped and reheated in the microwave for leftovers. For a Vegan version of the recipe: omit ricotta cheese and use Vegan soy-based cheese in place of the Parmesan and Mozzarella cheese.

https://www.theartfulgourmet.com/2013/02/a-lighter-and-healthier-classic-comfort-food-vegetable-lasagna/

January 13, 2013January 14, 2013

Beyond Sushi NYC: An Artful Approach to Vegan Sushi

On a recent visit to BeyondSushi, a Japanese Vegan Sushi restaurant in the East Village in NYC, I had the opportunity to meet the Founder and Chef (and Hell’s Kitchen Finalist!) Guy Vaknin, to discuss his innovative and artful approach to traditional Sushi. Chef Guy came up with the idea for his vegan Sushi concept while he was the Executive Chef of Esprit Events, a Catering company in New York. Focusing on Kosher, healthy vegan and vegetarian food, they opened a Vegan Sushi station, and the idea grew from there when Chef Guy saw the potential and demand for healthy vegan food in the New York market. Two years later, BeyondSushi (The Green Roll) was born.

The Sushi is not only artfully crafted and colorful, but super healthy, fresh and totally vegan, while keeping the Asian flavors true to traditional Sushi by using natural ingredients such as sliced nori, red, black and six-grain rice, toasted sesame, chili flakes, and gourmet imported sea salts to punch up and balance the flavors and textures of their Sushi.

They have a variety of delicious and creative sushi rolls, sushi pieces, as well as Vegan wraps and salads, and they make all of their own custom sauces such as Carrot Ginger, Sweet Soy Mirin, Shiitake Teriyaki, White Miso, and more, using grapeseed oil and all natural, dairy free ingredients.

They take a variety of colorful, seasonal ingredients and combine them into gorgeous works of art – and the best part is, they really do taste like traditional sushi, but are pure Vegan. Crunch ‘n Munch, Pickle Me, La Fiesta, Green Machine and Mighty Mushroom are just a few of their catchy roll names – all made with tasty, healthy vegetables, rice and seasonings. They also do a custom roll of the month, which Chef Guy creates based on whatever he feels like dreaming up that day, using local produce from vendors at the Union Square Farmers Market.

Their Pastry Chef, Tiffany Louie, has created a new line of Vegan pastries and baked goods available in the store – Parsnip Cakes with Orange Almond Creme, Seed and Dried Fruit Almond Bars, and Carrot Bars are a few of their sweet healthy treats. Their juices are squeezed fresh each day and made in house.

I sampled the Nutty Buddy wrap, made with Buckwheat noodles, crushed peanuts, cilantro, jalapeno, peanut butter, avocado, sesame oil, carrots, baked tofu and romaine – a delicious combination and explosion of Asian flavors!

For a sushi sampling, I devoured the Spicy Mang Roll, made with Black Rice, Avocado, Mango, Cucumber and spicy veggies with a delicious Toasted Cayenne sauce. I also had the Pickle Me, made with Six Grain rice, Gobo, Carrot, Pickled Daikon and Avocado with a Carrot Ginger Sauce. YUM!

Their space is casual, cozy and inviting, and in a great location on 14th Street near Union Square. Their prices are reasonable too, ranging from $5.00 to $8.50 for Rice Paper Wraps and Salads to $6.50 for an 8-piece roll, or $7.50 to $13 for a combination plate of rolls. They also do custom catering for private events, weddings and parties with a variety of sushi rolls, salads and wrap platters.

They’ve been written up by Oprah and the NY Times and have plans to open up a second location in the near future, so stay tuned for more. There definitely isn’t any other restaurant around like it, so kudos to Chef Guy for pioneering this healthy, delicious concept. With Vegan Sushi this good – who needs the fish?!

BeyondSushi
229 E 14th St
New York NY 10003
646.861.2889
www.BeyondSushiNYC.com

Check out their online video and Facebook Page for more info

Check out their menu online

December 12, 2012March 15, 2023

Holiday Cocktail Party! Cocktail + Appetizer Recipes

It’s that time of year again – holiday parties filled with plenty of cocktails, socializing and finger food much to our heart’s desire to celebrate this sparkly season. And what better thing to do than start thinking about planning a Holiday Cocktail Party with some fun recipes for cocktails and appetizers?

So here’s the lineup: Whiskey Sour with Stuffed Mushrooms, Classic Martini with Spiced Mixed Nuts, Mulled Wine with Cheese and Crackers, Pisco Sour, and a luscious White Russian for dessert. I know you’ll love all of these recipes for your next holiday cocktail party…Happy Holidays to all of you – CHEERS!

Whiskey Sour

1 small lemon wedge
Turbinado sugar, for rimming glass
1/4 cup bourbon, preferably Maker’s Mark
1/4 cup freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
1 teaspoon granulated sugar, preferably organic
1 cup ice cubes

Rub the lemon wedge around the rim of a 12-ounce rocks glass. Place turbinado sugar in a shallow dish. Dip the rim of the glass in the sugar to coat; set aside.

In a large cocktail shaker, combine bourbon, orange juice, lemon juice, granulated sugar, and ice. Cover, and shake vigorously until all ingredients are well combined and cold. Pour into prepared glass, and garnish with orange slice.

Stuffed Mushrooms

1/4 cup Italian-seasoned bread crumbs
1/4 cup grated or shredded Parmesan cheese
1 tablespoon minced garlic
1 tablespoon fresh parsley, chopped fine
1 teaspoon red chile pepper flakes
Garlic salt
Fresh ground black pepper
3-4 tablespoons EVOO
16 large white mushrooms, stemmed
White Truffle Oil (a few sprays or 1-2 tablespoons for brushing)
2 tablespoons fresh mint, chopped fine

Preheat oven to 400 degrees.

Stem the mushrooms and chop the stems into fine pieces, set aside. In a mixing bowl, blend together bread crumbs, cheese, chopped mushroom stems, garlic, parsley, chile flakes, garlic salt and pepper with EVOO. Adjust olive oil amount to your liking until filling is soft and blended well.

Stuff mushroom caps (cavity side up) with the filling (generously) on a greased baking sheet. Spray or brush truffle oil on outer mushroom caps.

Bake for 20-25 minutes until mushrooms are golden brown. Garnish with fresh mint.

Makes 16 servings.

Classic Dry Martini

1 2/3 oz Gin
1/3 oz Dry Vermouth

Stir with ice and strain into a chilled martini glass. Garnish with twist of lemon peel or olives.

Sweet and Spicy Mixed Nuts

1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
3/4 cup cashews
3/4 cup pecan halves
1/2 cup almonds
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce

Preheat oven to 350 degrees F.

In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add cashews, pecans and cashews; cook over medium heat until nuts are lightly toasted, about 4 minutes. Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted.

Place nuts on a large baking sheet lined with foil and bake for an additional 10 minutes until nuts are golden brown. Remove from oven and let nuts cool before serving. Store in an airtight container.

Makes 2 cups.

Recipe adapted from Taste of Home.

Mulled Red Wine with Brown Sugar

Two bottles of fruity red wine (Zinfandel or Merlot)
Zest strips from one orange
1 1/2 cups dark brown sugar
2 teaspoons black peppercorns, lightly crushed
1 3-inch cinnamon stick, broken into pieces
3 bay leaves
1 teaspoon fennel seeds, lightly crushed

Put the peppercorns, fennel seeds and cinnamon in a large tea ball or wrap them in cheesecloth and secure them with kitchen string. In a large saucepan, combine aromatics with the wine, bay leaves and orange zest.

Cover and simmer over low heat for 10 minutes. Remove from the heat and let stand, covered for 30 minutes. Remove the aromatics and orange zest strips. Stir in the sugar until dissolved.

Serve warm in glasses or mugs with a variety of cheeses and crackers and spiced nuts.

Recipe from Food and Wine Cocktails.

Pisco Sour

2 oz Pisco
1 oz Lemon or Lime Juice
1-2 dashes Angostura Bitters
1/4 oz Sugar
1/2 Egg White

Shake all ingredients except bitters with ice. Strain into champagne flutes.

Dash with bitters and drag with a toothpick to make design.

White Russian

2 oz Vodka
1 oz Kahlua
Half and Half Cream

Pour coffee liqueur and vodka into ice-filled old fashioned glass and fill with milk or cream.
Alternatively you can shake it all up in a cocktail mixer and strain over ice.
Garnish with coffee beans or cocoa powder.

December 10, 2012December 10, 2012

NYC Green Cart Initiative: Creating new jobs and promoting healthy living with Mobile Food Carts and Fresh Food Packs

In 2008, the Laurie M. Tisch Illumination Fund partnered with the NYC Department of Health and Mental Hygiene to launch the NYC Green Cart Initiative, which uses mobile food carts to increase the availability of fruits and vegetables in these underserved neighborhoods in and around NYC.

The initiative has created hundreds of new jobs and has become a national model for expanding access to healthy foods.

NYC Green Cart Initiative’s Fresh Food Pack

The Laurie M. Tisch Illumination Fund has partnered with the James Beard Foundation to publish the Fresh Food Pack series, including bilingual recipe cards, produce storage tips, and a fun facts and information about food for kids. The goal of the recipe cards, which feature produce available from NYC Green Carts, is to provide people living in underserved communities with the tools they need to buy, cook and eat healthier meals.

Download the latest Fall/Winter edition here!

Prior to producing the Fresh Food Pack, the Illumination Fund created the NYC Green Cart Cookbook (launched in March 2011), which is still available electronically here.

Also, check out some of the great recipes from the Fall/Winter Fresh Food Pack below – enjoy!