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Wholesome Living: Inside and Out

Antioxidant enriched foods
I am intrigued, (well maybe slightly obsessed) with seeking out the health benefits and reactions of foods that I consume and cook.
I am that person who tunes in to a TV show while simultaneously thinking up menus built around antioxidant and mineral enriched food. This passion has actually manifested a connection with another individual with the same interest into a thrilling opportunity.
Anna Almiroudis, creator of Anthesis Organic Skincare, and I are co-teaching a class at the West Elm Market in Dumbo, on Tuesday, February 26th, 6:30pm-8pm focusing on Wholesome Living: Inside and Out.
Check it out and sign up.
Healthful eating
Changing Shape
It is well into 2013 and resolutions have been made, and possibly broken or modified, especially in the “diet” category.
Although I am trained chef my relationship with food is personal, passionate, and most importantly geared towards keeping it fun.
I have been exploring new avenues in my kitchen… playing with the concept, Changing Shape.
For example, say potatoes, you picture rosemary and garlic potatoes wedges.  Asparagus…. sautéed spears with lemon, or perhaps Brussels sprouts, roasted whole.

Just altering the cut or slice transforms these reliables into something new, fresh, and brings variety back to the basics.


Greek salad transformed

I have learned a while ago that diets make me fat. Case in point, I ate salads for my entire first semester freshman year of college. But my insomniac evenings turned into late night snacking galore. Needless to say, we need to eat everyday and instead of dreading it learn to embrace it.

Food should be celebrated, flirted with, enjoyed over an intimate meal for one or at a cozy dinner with friends. For me the trick is eating what I love, grasping what moderation truly means and celebrating food; dabbling in every part of the pyramid.


Here are some dish transformations. Same ingredients…different Shape.
Pommes Anna, a french inspired dish, that is perfect for a dinner party. I add an extra twist by layering in wild mushrooms. 
 Simply cutting the Asparagus into 1/2 inch slices on the bias and sauteing in a mustard vinaigrette adds a new twist to a stand by
 Slivered Brussels Sprouts confetti a pizza with an earthy accent. Sauté the extra spouts in olive oil, lemon, and red pepper flakes and you have a perfect side dish

Satisfy your senses,
Amanda (follow me on Twitter!)

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  1. […] a balm and a natural lip gloss and came out with a business partner to host a skillshare class on Wholesome Living Inside and Out in the flagship West Elm […]

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