Cooking with Essential Oils
00:43:26 Allison Skunda: Sorry to be late … wanted to tune in as doable. Also, doctor I respect is encouraging lemon in water as it's healthy for our kidneys (and she is a regular doc). Thanks for holding Terra!
00:44:00 Lindsay Hardwick: Thank you for joining Allison!
00:44:30 Allison Skunda: Thank you! And … GINGER is a powerhouse and I agree, so hard to peel etc. So the EO of this is great idea!
00:45:10 Lindsay Hardwick: Yes! Love ginger essential oil!
00:45:58 Michelle Gabro: Terra should create a cooking kit for doTERRA! The cooking oils are hard to find/figure out!
00:46:21 Lindsay Hardwick: That’s a great idea!
00:46:23 Allison Skunda: Great idea … let's sign Terra up (:)
00:46:33 Michelle Gabro: I would buy 100% :D
00:47:16 Allison Skunda: These are great and me too! Plus the fresh herbs etc. hae such a short shelf life this is nice.
00:49:01 Michelle Gabro: Yeah or even if I use I don’t need the whole thing
00:50:28 Allison Skunda: These are great ideas … a whole new world and way to use essential oils. I'm envisioning adding the peppermint to hot cocoa or a tad of cinnamon to pumpkin bread ….
00:50:47 Michelle Gabro: Good ideas! I’m very inspired too!
00:51:50 Allison Skunda: I think I'm in the online group .. if not want to be. This is so so healthy . Great!
00:52:28 Lindsay Hardwick: I’ll check for you Allison!
00:54:40 Allison Skunda: Delicious … do not have cell with me here. By chance can you email these recipes to your onine group as a group email for those of us here? As doable?
00:56:24 Allison Skunda: Yay!! And those cashews will fill us up too and curb any over appetitite or cravings with healthy fats
01:00:07 Michelle Gabro: Fresh cauliflower rice is disgusting to me for some reason, have found sooo many yummy frozen brands with veggies
01:01:56 Allison Skunda: Great! Have to sign off but this is really inspirational and a way to really motivate me in the kitchen! :) Simple and healthy! Thank you all ;)
01:04:34 Carol Ann Garner: Thanks so much Terra! I really appreciate it. Gotta go
01:05:13 Michelle Gabro: I’m so hungry now :’D
01:06:14 Michelle Gabro: YAYYY!!!
01:08:52 Terra: terrabechara@gmail.com
01:09:07 Terra: pureessentials_with Terra
01:09:38 Michelle Gabro: I might cook with some now, I’m assuming no cast iron right? I can use stainless steel, this was so inspiring thank you!
01:10:23 Michelle Gabro: Thank you! (Cast iron can be funny with acidity so I wasn’t sure)
01:10:51 Mario rubio: I use the oregano in the past and its very strong
01:11:58 Mario rubio: under the tongue?
01:12:49 Mario rubio: thank you :-)
01:13:40 Michelle Gabro: Yay congrats!
01:15:38 Michelle Gabro: Thank you Terra, this was great!
01:15:41 Terra Bechara: Thank you! Going to go eat NOW lol
01:15:45 Terra Bechara: thank you!! that was great
01:15:47 Terra: Diana Oregano!
01:15:57 Rhonda: where will this recording be
01:16:11 Rhonda: ????
01:16:11 Terra: WhoOiL Life
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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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
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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.