Cooking for Luv: Vegetarian Cooking Lessons & Personal Chef Services in West LA
archive,category,category-tips-tricks,category-21,ajax_fade,page_not_loaded,,qode-theme-ver-7.9,wpb-js-composer js-comp-ver-4.2.3,vc_responsive

Tips & Tricks

23 Sep Seaweed Guide

Seaweed Guide A quick look at the most common types of Sea Vegetables, most of which belong to one of three broad groups: green, red, and brown algae.   GREEN Sea Lettuce/Ulva Thin, flat, and green and often eaten raw in salads and cooked in soups. It is high in protein, soluble dietary fiber, and a variety of vitamins and minerals, especially iron. Aonori Found in a dried powdered form and used often as a condiment sprinkled over hot foods. It contains rich minerals such as calcium, magnesium, lithium, and amino acids such as methionine. RED Dulse Red-brown in color, dulse comes powdered or in whole dried leaves, an excellent source of potassium and protein. Chewy and salty, you can eat it straight out of the package or pan fry, which produces a smell akin to bacon and is often likened to jerky. Nori Most commonly used in sushi rolls, you can find nori packaged in dried pressed sheets and now widely...

Read More

23 Jul Superfoods: The Natural Side of Energy (Vegan, Vegetarian)

I'm really excited to share my first published article and recipe, from the July "Green Energy" issue of Green Living Magazine. Read all about my favorite energy boosting Superfoods and make a delicious and nutritious vegetarian (or vegan!) breakfast with my Superfood granola bowl recipe (and have the fuel to run the stairs a few more cycles!) Enjoy! xo, Stephanie   ...

Read More
Cooking for Luv - Blanching Broccolini

22 Jan It’s Easy Being Green

It's Easy Being Green   My dad grew up loathing green vegetables. His mother cooked them to death, either heating canned greens or turning fresh vibrant broccoli, green beans, and asparagus to mush through excessive boiling. It took years of deprogramming by my mom and a budding love of cooking to discover that it wasn't the veggies that were the problem, but the old school cooking methods my grandmother brought to the table from her upbringing in England and the busy life of raising three boys in the 1950/60s. What he finally found was that it is so sublimely easy to make green vegetables retain their bright color, crisp texture, and incredible natural flavor that even the most novice of home cooks can produce a killer side of greens that will leave veggie haters asking for seconds. The secret weapon:┬áBlanching.   The truth is, my grandma was on the correct path- boiling IS the...

Read More