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Asian, Catered Events, Detox, fish, Gluten Free, grain, Paleo, vegan, vegetarian
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I am currently obsessed with Thai Curry! What’s better than a big bowl of warmth with a bit of a kick!? I have started making curry daily for lunch AND/or dinner. I have discovered that using almond milk, as oppose to coconut milk, gives the nice creamy texture without all the fat that comes with
My favorite Thai dessert! Super easy to make for a crowd, this recipe can even be tripled and made way in advanced Picture I took while in Thailand Served in little banana leafs Enjoy warm or at room temperature Somewhat adapted from the Food Network Yields 6 servings Ingredients: 1 T olive oil 1 1/2
Spicy yet Cool and Fresh So nice on a hot sticky summer day in Thailand… or SF I have no idea where I got this recipe. Yields 4 Ingredients: 4 T sugar 2 T rice wine vinegar 1/2 t salt 4 T water Red Pepper flakes to taste 2 cups cucumbers, peeled, seeded sliced 1/4
a winner for sure I’m asked repeatedly by clients to make this Miso-Glazed Fish:(note) To make it really simple, just mix equal parts miso paste with brown sugar and spread that evenly over the fish Ingredients:2 T Mirin2 T rice wine vinegar1/3 cup miso paste, white or brown2 T sugaroil for baking4 skinless cod fillets (about
