Category: Food
NuGo On the Go
The idea of going “back to school” has taken on a new meaning. Mere months after graduating, I find myself returning to campus bright and early each morning once again, eager to learn about the latest in photo technology. Now the difference is that instead of heading into the classroom, I plunge into the stacks of rental lenses in the equipment room, trying furtively to teach myself the intricate codes to their order and maintenance. These lessons are quite possibly even more difficult than those I grappled with as an undergrad, and while the days are long, the hours seem to evaporate in an instant. It’s the most I can do keep my head above water in the flood of paperwork, let alone steal away a full 30 minutes for a lunch break. After just a few hours in this position, I came to realize how little I appreciated those assiduous lab techs in my days as a student.
Times like these call for emergency sustenance; packable and compact, shelf-stable and easy to eat, healthy but of course, above all else, delicious.
The field of energy bars certainly has exploded over the past decade, expanding into a dizzying array of flavors, macro-nutrient combinations, and special dietary considerations. A blessing and a curse to those in need of quick snacks on the go, it’s difficult to discern when you’re actually picking up a cookie bar or sidewalk chalk dressed up in a shiny Mylar wrapper.
NuGo is a brand that’s been on the scene for ages, diversifying its offerings along different lines to accommodate shifting eater demographics. While their more old-school products contain milk and some admittedly questionable ingredients, their vegan NuGo Slim bars are more than enough to sustain the discerning herbivore. The company was kind enough to share a taste of their new Chocolate Mint and Toasted Coconut bars with me, and both were fine fodder for these busy days on the job.
Dressed in a cloak of dark chocolate, each one gives off the impression of a candy bar, but at half the sweetness, bear no threat of inducing a sugar coma. Although slightly dry, the texture is soft, with an easy bite that is not difficult to swallow- No pun intended. Imagine a very firm cookie dough binding together crispy rice cereal, and you’d come pretty close to the heart of these chocolate-covered protein bombs.
For those in need of a midday wake-up call, the mint option is the one for you. Sharp like spearmint rather than the more standard peppermint, it’s not messing around, leading with a fresh, bright punch of mint right from the first bite. Coconut, on the other hand, takes somewhat of a backseat to the chocolate, but still sings loud and clear with a comfortingly nutty resonance.
Though I can’t say either has instantly risen through the ranks to reach a new personal favorite, both are a boon to busy, hungry eaters of all stripes, with very impressive nutritional stats to boot. I’m certainly happy to have them on standby in my camera bag, ready in a flash when it’s time to go back to school all over again.
Flying High on Plants
No one looks forward to being locked in an airborne tin can, strapped down at an unnatural acute angle for hours on end, and that’s to say nothing of the hoops to jump through to qualify for such abuse in the first place. Yet we all accept these offenses as the necessary evils of air travel; small, cumulative personal injustices that must be suffered for the prize of a new adventure. On the bright side, this mild form of torture makes the joy of arrival all the greater, if only for the relief that comes from getting out of that maddening contraption.
Every small pleasure found in this unpleasant process is thus magnified, savored with aplomb, in hopes of turning down the volume on the rest of that logistical cacophony. for this reason alone, it’s worth the extra hassle whenever I book a flight out of SFO, because that means I can at least find a good meal while waiting at the gate.
It’s true: There’s fresh, healthy, and satisfying food to be found in an airport! The Plant Cafe Organic lays claim to many outposts across the bay area, but ironically, this inaccessible, highly guarded location is the one I stop by most often. Every time, the only thing I ever want is a pile of delicious produce, and every time, the understated yet dazzling grapefruit and avocado salad delivers.
Thankfully, there’s no need to subject yourself to such pain for such gustatory gratification, nor schlep out all the way to that isolated airport terminal, either. It turns out that while the sharply unpleasant contrasts surrounding this small morsel of pleasure do enhance the experience to a degree, it’s even more enjoyable when eaten at leisure, sprawled on the couch at home, preferably clad in completely unflattering sweatpants and slippers.
Something about the acidic, subtly sweet citrus, creamy avocado, and crunchy macadamia nuts make this salad utterly unforgettable. Don’t just take my word for it, because I’m afraid I can’t do it full justice in a few short sentences. It’s just too good to fully explain in words. This simple, invigorating combination will brighten the darkest of post-daylight savings time evenings.
Yield: Makes 2 - 3 Servings
Avocado Grapefruit Salad
Something about the acidic, subtly sweet citrus, creamy avocado, and crunchy macadamia nuts make this salad utterly unforgettable.
Prep Time
5 minutes
Total Time
5 minutes
Ingredients
Macadamia Nut Dressing:
- 2 Tablespoons Olive Oil
- 2 Tablespoons White Wine Vinegar
- 2 Tablespoons Lemon Juice
- 2 Scallions, Sliced
- 1/4 Cup Raw Macadamia Nuts
- 1/4 Teaspoon Salt
- 1/8 Teaspoon Ground Black Pepper
Salad:
- 8 Cups Arugula
- 2 Cups Thinly Sliced Fennel
- 1 Large Pink Grapefruit, Sliced into Segments
- 1 Large, Ripe Avocado, Sliced
- 1/3 Cup Toasted Macadamia Nuts, Roughly Chopped
- Salt and Pepper, to Taste
Instructions
- Toss all of the ingredients for the dressing into your blender or food processor and puree on high, until creamy and completely smooth.
- Toss the dressing with the arugula and fennel, and divide the greens between 2 or 3 bowls.
- Top with equal amounts of grapefruit, avocado, and macadamia nuts. Sprinkle with additional salt and pepper if needed, and enjoy.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 414Total Fat: 36gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 0mgSodium: 329mgCarbohydrates: 24gFiber: 10gSugar: 11gProtein: 6g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
Smooth-Talker
Making the leap from blender to bowl, smoothies are no longer strictly liquid nourishment. Morning, noon, or night, it’s time to put away the straws and break out the spoons. Acai bowls paved the way for this natural evolution, but smoothie bowls are entirely unique creations, free from the constraints of the typical toppings or construction. Browse through Instagram for a few seconds, and you’ll see a full spectrum of colors, layers, textures, and sometimes even actual glitter fill your screen. These run the gamut from austere to more indulgent than chocolate custard, so as with most other edible art forms, the real struggle is finding a happy balance between the two.
Get Your Greens With Smoothie Bowls
For me, that means going green, but not in the predictable way. Kale, spinach, and collards alike are mainstays in my meals, but not in my blender. The green smoothie movement is one that i could never fully embrace, simply because I couldn’t rationalize adding ingredients that didn’t contribute positive flavors to the mix, but rather, unfavorable tastes that would need to be covered up or otherwise compensated for. Green is great, but when it comes to smoothies, matcha is always my favorite source.
Enthusiasts will agree that there’s no wrong way to enjoy this verdant powdered tea leaf, but many are missing out on matcha’s full flavor potential.
Different Grades of Matcha
Did you know that there are numerous different grades of the emerald superfood, which vary greatly in flavor and potency? Separated into three distinct categories, it may be difficult to suss out when it’s best to employ ceremonial matcha, culinary matcha, or any of the shades of green in between.
- Contrary to my first naive assumption, it turns out that culinary matcha is not actually of lower quality, and in fact contributes a stronger tea flavor to baked goods, as it’s better suited to withstand the heat of the oven.
- Ceremonial grades possess greater nuances, best to sip, savor, and carefully contemplate. Each one tells it’s own story, so carefully calibrated through every step of processing, that no two batches will taste precisely the same.
No matter how your brew or blend it up, green is always good when it means matcha!
Thai One On For Size
What is your personal litmus test when judging a new restaurant? Is it the spaghetti marinara at a place touting homemade pasta? The scallion pancakes at a dim sum joint? Hopefully it’s something common, found across all menus, to best compare, since the simplest dishes are the most telling. It takes attention to detail, consideration for ingredients, and true skill to make the basics stand out within a sea of similar options. Perhaps it’s unfair to appraise an eatery based on their drinks, but for me, Thai restaurants live or die by their Thai tea.
Traditionally made with copious amounts of syrupy dairy mixed in, simply finding a vegan brew can be quite a feat. If you’re willing to swap coconut milk and sugar for the sweetened condensed milk, you’ve already won a gold star by my assessment. Honestly, it doesn’t take much to convert this special treat, and yet surprisingly few think to offer such flexibility in the first place. It wouldn’t be such an issue if I could just whip up a big pot of it at home, but like all things that seem deceptively simple, hitting those same sweet, subtly spicy notes had proven elusive through exhaustive trials.
Mixes exist for those who want the authentic flavor without any of the extra work, but there’s no way around those pesky artificial colors. While I can’t promise that my unique blend would pass the standard litmus test, I’m quite pleased to say that it will do the trick when a craving hits.
That’s especially true when those same flavors enliven a cool and refreshing glass of chia pudding. Coconut milk thickened with yogurt and sweetened with a restrained hand top off this healthy reinterpretation, suitable for breakfast, snack, and dessert alike. Celyon or assam tea would be most traditional for this application, if you can get your hands on either, but let’s be honest: True “authenticity” goes out the window as soon as a home cook picks up the whisk. In this case, I’d argue that might be a very good thing indeed.
No one will think that this take on Thai tea came from the latest and greatest restaurant on the block, but it sure does satisfy the craving in a whole new way.
Yield: Makes 4 – 6 Servings
Thai Tea Chia Parfaits
Infused with the rich, spiced notes of traditional Thai tea, the silky chia pudding offers a delightful balance of sweetness and earthiness. Each spoonful is a textural delight, with soft, gelled chia seeds suspended in a luscious tea-infused base. Crowned with a generous dollop of tangy vegan yogurt, this layered dessert delivers a refreshing contrast that elevates the experience. Perfect as a nourishing breakfast, a midday pick-me-up, or a guilt-free dessert, it’s a beautiful blend of comfort and intrigue.
Prep Time
15 minutes
Cook Time
10 minutes
Additional Time
3 hours
Total Time
3 hours 25 minutes
Ingredients
- 3 1/2 Cups Water
- 1 Tablespoon Black Tea
- 1 Tablespoon Rooibos Tea
- 1 Whole Star Anise
- 1 Green Cardamom Pod
- 2 Whole Cloves
- 1/2 Teaspoon Tamarind Concentrate
- 1/8 Teaspoon Ground Turmeric
- 1/2 Cup Coconut Sugar or Light Brown Sugar
- 1 Teaspoon Vanilla Extract
- 3/4 Cup Whole Chia Seeds
- 1/2 Cup Full-Fat Coconut Milk
- 1 Cup Vegan Vanilla Coconut Milk Yogurt
- 2 Tablespoons Light Agave Nectar
Instructions
- To make the pudding, you’ll first need to make strongly brewed of Thai tea. You’re welcome to use a prepared mix in place of the tea leaves and spices, but for anyone who doesn’t have access to such luxuries or doesn’t have it on hand in time to satisfy urgent cravings, this blend of black and rooibos tea will do the trick.
- Heat the water in a medium saucepan along with both teas. Lightly smash the whole spices with the side of your knife to help release their flavors before adding them all in, along with the tamarind concentrate and turmeric. Cover and bring the mixture just to the brink of boiling.
- Stir in the sugar, turn off the heat, and keep covered. Let steep for at least 30 minutes, undisturbed. The longer the tea steeps, the more flavorful it will be, but let it sit for no more than 2 hours to prevent the more bitter compounds of the tea from being released.
- Strain out the leaves and whole spices before stirring in the vanilla extract and chia seeds. Let the chia seeds begin to hydrate and absorb the liquid, and stir again after 15 minutes to break up any clumps. Divide the mixture between 4 – 6 glasses and place them into the fridge. Chill thoroughly, for at least 2 – 3 hours, before serving.
- Right before serving, mix together the coconut milk, yogurt, and agave. Drizzle it over the top of each chia pudding and lightly swirl it in. Don’t blend it entirely for the most striking effect, and the most satisfying flavor contrast.
Recommended Products
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 270Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 34mgCarbohydrates: 35gFiber: 8gSugar: 24gProtein: 6g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
Grab the Melon by Its Horns
Sharply spiked, thorny, and clad in an arresting hue of traffic cone orange, it was clear that this alien fruit was coming home with me from the moment we first met. It was just too bizarre to put back down, despite its pointed protests.
The kiwano, otherwise known as a horned melon, is truly a sight to behold. It becomes even more alluring once cracked open, revealing downright monstrous innards of large seeds suspended in a jelly-like green morass. Best described as an African cucumber, the flavor is quite similar to this familiar vegetable. Some claim to taste notes of banana and lemon as well, suggesting that it would be well suited for both sweet and savory applications. Unfortunately, the truth is considerably more bitter: The gooey mess is impossible to eat out of hand, watery at best but entirely bland at worst, and overall, quite disappointing.
Talk about misjudging a book by its cover!
That said, it has its charm as an exotic garnish, based entirely on its unnerving, almost unnaturally neon hue. Shock and amaze your friends this Halloween by presenting them with a ghastly glass of rice pudding, topped by this exotic produce pick.
You can’t beat it for shock value, but truth be told… You wouldn’t be losing anything in the flavor department if you left out the kiwano. No recipe needed here, as any rice pudding formula will do the trick. However, consider this your warning: While the kiwano does have horns, it certainly won’t bite back.