I Followed What Ian Somerhalder Eats In A Day
welcome back to another ep. of following what celebrities eat in a day!!
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S1 E2 - Brighten Your Food With Acid – Emily Wilson of The Craveable Kitchen
This week, we get to hear from the creator behind the blog the Craveable Kitchen, Emily Wilson. Emily is a former accountant who decided to leave it all behind and become a chef. On the podcast, she teaches us how to make quick pickles and the importance of always having an acid nearby to brighten your meals.
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Beet Hummus, Red Velvet Chocolate Muffins, Strawberry Vinaigrette and More with Chef Cherie Amour
From Cheri:
My path to SOS started with my Seventh-day Adventist family which had a dairy farm in Tillamook, Oregon. My grandparents had 100 dairy cows and at 10 years old I stayed with them one summer and the following school year. I learned all of the cows names and numbers and helped with all of the chores including feeding the baby calves. It was very hard work. I feel fortunate that I had that experience and at the time eating dairy was accepted in the SDA community. As I grew, I was very interested in health matters and as valedictorian of my 8th grade class, my whole address centered around health. Sometime in high school, I heard a lecture about the hazards of sugar and refused to eat anything containing sugar.
That lasted until the cultural influences at college made me stray into Pleasure Trap eating. My mother has always been an adventurous cook, and I slowly followed in her footsteps. Our culture is obsessed with food, and I am no exception. I have been Vegan and evan Raw Vegan in the last 30 years. As the various ‘experts’ have made their proclamations about food, I accepted the contradictory notion that clean animal products were healthy. As I embraced more meat, butter and eggs, my cholesterol climbed to 314. I started to cut back on the cheese, but only got into the 200’s. My very active grandfather died suddenly of a massive heart attack at age 66, so I became concerned. Additionally, my A1C was creeping up, and my father had had Diabetes, so these factors weighed heavily on my mind.
Sometime in the summer of 2022, I saw Chef AJ on the Rich Roll podcast, and the notion of food addiction really resonated with me. SOS-free was a foreign concept and it took a few months for me to wean myself away from eggs and cheese, but I was able to go SOS-free on October 31, 2022. Within six weeks my labs were all within normal limits! I just want to share a few of the recipes that helped keep me on the WFPB path without feeling deprived
BEET HUMMUS
2 Cans No Salt Garbonzo beans or 3 ½ cups cooked in the Instant Pot 16 to 20 oz steamed beets with skins slipped off
2 Lemons, zested & juiced
1 clove garlic
¼ cup White wine vinegar
½ teaspoon ground Cayenne Pepper
2 Tablespoons Tahini, optional
Blend in Vita Mix
DIVINE PICKLED BEETS
1 to 2 pounds steamed beets with the skins slipped off, slice with wavy slicer or as desired.
Pour over Huckleberry or Ruby Red Onion California Balsamic Vinegar, use enough to coat to beets. Make a day ahead and store in the fridge. Turn the beets gently to distribute to vinegar.
CITRUSY 1 - 2 - 3 DRESSING
1 Cup Organic Balsamic Vinegar
⅔ cup Mustard, (yellow or Dijon)
⅓ cup date paste*
1 orange, zested and juiced
Blend with Immersion Blender
*DATE PASTE
2 Pound box of Medjool dates (remove all pits)
Boiling water to cover. Soak overnight. Blend in VitaMix. Freeze or fridge
STRAWBERRY VINAIGRETTE
2 cups fresh or frozen strawberries
¼ cup red wine vinegar
2 T Dijon mustard
2 T Maple syrup OR date paste
Blend in VitaMix. Serve on chopped salad. Refrigerate.
RED VELVET CHOCOLATE MUFFINS
BY DR WROBLEWSKI
1.1 Pounds cooked beets
10 oz fresh banana
10 pitted Medjool dates
2 teaspoons vanilla
1 Tablespoon Balsamic vinegar
Blend in Cuisinart, then add:
½ cup cacao powder
1 teaspoon reduced sodium baking powder
1 ½ cup old fashioned organic oats
Blend again. Divide into 24 silicone cupcakes. Bake at 350 degrees for 45 to 55 minutes. Store in the fridge. Serve with Dazzle Berry Sauce.
DAZZLE-BERRY SAUCE
BY TIMAREE HAGENBURGER
12 ounces Blackberries
⅓ to ½ cup date paste
1 T Cashews OR 1 T chia seeds
½ teaspoon Cinnamon
½ teaspoon vanilla
½ to 1 teaspoon Lemon zest
Blend in VitaMix. Add water to achieve desired consistency. Refrigerate.
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鯪魚飯 Student Hack : Chinese Fried Dace over rice
For those students, that been bugging me for more quickie cooking ! here is for you. Actually, this is my favorite, when i was in college. So tasty and spicy, that my roommates as for more. These are very popular can goods & got lot of varieties too. They been around for century. Originated from Guangzhou in China.
Eating In Bed - Ep 17: Cauliflower Okra Gratin | Polenta
I'm making food with ingredients I dislike. But I think I like them now! Cauliflower okra gratin is first up, and it was delicious. In the Extra Helping, Polenta could replace your mashed potatoes permanently!
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Preheat oven 375º F
2 TBLS kosher salt
1 head cauliflower
1 medium zucchini
1/4 lb fresh okra
1 cup Gruyere cheese, shredded & separated
1 cup Parmesan cheese, shredded & separated
5 TBLS unsalted butter, divided
3 TBLS all purpose flour
1 cup whole milk
1 cup buttermilk
1/4 teaspoon ground nutmeg
1/4 cup plain bread crumbs
House Mix
Remove greens and root from cauliflower. Cut florets into bite size pieces, about 2” each.
Cut & discard ends off zucchini. Slide zucchini into 1/8” thick slices (very thin).
Cut & discards tips off okra (both ends). Slice remaining okra into 1” pieces. Discard any mushy brown bits.
In a large pot, add salt to almost full pot of water. Bring to boil.
In a medium pot, warm milk & buttermilk over medium-high heat. Do not boil, but it should be steaming. Adjust heat as necessary to keep it from boiling.
To the hot water, add cauliflower and blanch for 3 minutes. After 3 minutes, add okra & zucchini for another 2 minutes. Drain in colander immediately once done. Set to side.
While vegetables are blanching, add 3 TBLS butter to small sauce pan over high heat. Add flour, and mix until blended. Cook for 2 minutes over medium heat, moving with wood spoon constantly.
Empty butter & flower mixture into warmed milk. With a whisk, blend together, and cook over medium heat until it starts to thicken up (about 5 minutes). Stir with whisk or wood spoon frequently. Add nutmeg, and 1 tsp house mix (or 1 tsp kosher salt, 1 tsp black pepper).
To the white sauce, add 3/4 cup Gruyere cheese, and 2/3 cup Parmesan cheese to white sauce. Stir in with whisk until blended. Cook over medium heat about 3 minutes, whisking often, but gently.
In small sauce pan, melt 2 TBLS butter over medium heat. Don’t brown the butter.
In a 10” cast iron skillet (or 12” cast iron skillet, or 8”x11” baking dish), spread about 1/2 cup of white sauce over bottom of pan. Empty all blanched vegetables into skillet. Pour remaining sauce evenly over all the vegetables.
In a small bowl, combine remaining 1/4 cup Gruyere cheese and 1/3 cup Parmesan cheese, and bread crumbs. Distribute mixture evenly over top of skillet contents. Lightly and evenly (as possible) pour melted butter over cheese & bread crumb in skillet. This will help form a crust.
Bake uncovered for 30 minutes at 375ºF. Serve hot.
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Polenta
4 cups chicken stock
1 TBLS garlic powder
2 TSP dried rosemary
1 cup yellow (or white) corn meal
1/4 cup Crème Fraîche
1 cup grated Parmesan cheese
2 TBLS unsalted butter
In a medium pot, bring stock to boil. Add garlic powder & rosemary. With a whisk, slowly whisk in corn meal. Go slow, to avoid lumps forming. Once corn meal is blended in, switch to using a wooden spoon. Bring to boil, then lower to low-medium heat. Stir almost constantly with wood spoon, scraping bottom to avoid any sticking, for 10 minutes.
After 10 minutes, remove from heat. Add Crème Fraîche, cheese, & butter. Fold in until cheese is melted. Taste for seasoning.
Serve immediately. Add sprinkles of Parmesan on top.
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Episode 21: This is Your Brain on Food
What does food have to do with your mental health including depression and anxiety? A LOT! Come find out more with us in our episode with Dr. Uma Naidoo, nutritional psychiatrist, professional Chef and author of the brand new book, This Is Your Brain on Food.