I scanned the menu of the dimly lit Thai restaurant where we had chosen to have lunch. It was really breakfast, being our first meal of the day. It was still only 11:30 in the morning.

My tongue ruminated on memories of peanut sauce and bean sprouts, quickly tasting each dish with which it was presented and re-shelving the phantom platter for a later craving. When my eyes came to rest on the Spicy Green Curry, I knew my mouth had found what it wanted.

Something in me was telling me that this was the dish I should order, despite the warning label under the menu description advertising this as a “very spicy dish.” Or maybe precisely because of that label.

As I barreled my way through that burning sensation that was my breakfast, I wondered why on Earth I was doing this to myself. There was so much spice that I could barely taste anything else. There were hints of coconut milk here, and eggplant there, but mostly my mouth was a wasteland of curry on fire.

That got me thinking about my whole relationship with spicy food. I can’t say that I really like how it tastes. So why do I love eating it? Read More »

When I stumbled over this recipe, I fell off my chair. No, really. I have the bruises to show for it.

I don’t know about any of you, but I LOVE sushi (hard to tell, huh?). And, if you’re put off by visions of raw fish, don’t be! This is one recipe that won’t have ANYONE feeling squeamish. Unless you’re scared of scrummy food. Seriously. This is that good. And as a bonus (or not!) it won’t send you into a sugar induced coma like some other dessert sushi’s out there.

And if you’re still not convinced why you should make/convince someone else (Mom!) to make this sushi for you, well, then, let me change your mind.

In my adapted version, the ‘rice’ is made up of cashew nuts, honey and butter. Cashew nuts provide a good source of protein and fiber, and is also a good source of nutrients and minerals. On top of that, they also help maintain good cholesterol levels, protecting your heart. Sound good so far? Well, it gets better. Honey is rich in antioxidants (here’s a tip: the darker the honey is, the richer in antioxidants) and obviously, because of the fruit on top, there’s more good stuff!

The wasabi on the sashimi? (God, that’s bad.) This is super easy, and looks like you spent hours slaving away, when really, all it takes is about ten minutes.

Fruit Sushi (A.K.A. Fruishi) Read More »