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BLOG foodSeptember 29, 2014

Food Network + Me

I am so excited to share that I will be on Food Network’s Food Truck Face Off on October 2nd at 8pm EST. 

Sappy (but true) story: I’ve wanted to be on television since I was six years old and was obsessed with Stephanie Tanner from the show Full House.   

I feel the most alive when I’m in front of a camera. 

I also love feeding people so this experience for me is a melding of both my loves. 

I don’t want to give away any info or surprises but I can share the info below: 

 

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Premiering Thursday, October 2nd at 8pm ET/PT – SERIES PREMIERE! 

Showdown on South Congress” 

Host Jesse Palmer hits the streets of Austin, Texas, with two teams of food truck wannabes who duke it out for their very own food truck. On day one, one team wrestles with flavors and fryers while the other proves their concept promises more than it delivers. On day two, the teams are up against rain and parked alongside well loved, established food trucks at a popular venue. 

JUDGES: Steak Shapiro, Alpana Singh, Andrew Gruel 

So there you have it. Please let all your friends and family to tune in on October 2, 2014 at 8pm EST to Food Network to watch me #FoodTruckFaceOff. (click to tweet)

UPDATE: You can watch the show below or click here

 

I will be on and can’t wait for you to see the show! 

Thank you for your support 🙂 

Love 

Vasavi

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I’m here in India and have just received word that the documentary that I was able to be a part of is now available for viewing and sharing.

As you may already know, I was diagnosed with bipolar disorder (also known as manic depression) back in my early twenties. At the time I thought I was completely screwed for life and would have to take medication forever.

What I know now and honestly believe at the very core of my being is that all diseases start in the mind. I am now living medication free and have deepened my application and knowledge of non-Western methods to heal myself. I am grateful to my parents and my family and friends who have always supported me, especially during my darkest hours. 

Surprisingly, I found that the food that I eat, both the quality and quantity, has a HUGE effect on my mood.  

That is why I am so excited to share this with all of you. During my last month of culinary school at The Natural Epicurean Academy of Culinary Arts, I had the pleasure of being part of of a short documentary titled, Good food, Good mood. My instructor Chef Rachel was teaching about sushi rolling during our Macrobiotics module and I had the chance to share my thoughts as well about how food affects our mental health.

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When I tell people that I’m a recent graduate of The Natural Epicurean Academy of Culinary Arts, I often get two responses:

  1. Omg. I love to cook.
  2. Omg. I wish I loved cooking.

Today I want to share four strategies that will hopefully get you to at least LIKE cooking. And listen, I get it. You’re busy. So am I. The last thing you or I want to do is slave over a hot stove (weird coming from a trained chef right?)

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This past week I was out of town so I missed a few classes at my culinary school, The Natural Epicurean Academy of Culinary Arts.

Lucky for me the recipes I had to make up were simply decadent and easy to make.

I don’t know about you but I absolutely need something sweet after I eat.

These little almond butter truffles are quick and can store for a period of time (I store them in the freezer).

For this recipe you will need:

½ cup chocolate chips
¾ teaspoon vanilla extract, alcohol variety
½ teaspoon almond extract
1 teaspoon unsweetened soy milk
3 tablespoons roasted almond butter
2 tablespoons unrefined coconut oil
dash sea salt
¼ cup almonds, blanched, toasted & chopped (for garnish)

I used coconut shreds and chia seeds as my outer garnish instead of the almonds.

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First thing you want to do is get a double boiler and melt your chocolate chips. Be sure not to allow any water to get into the chocolate. A double boiler doesn’t have to be a fancy expensive gadget. All you need is a pot filled with water and a bowl to place in the pot. Make sure the water doesn’t touch the bottom of the bowl if you’re using glass. I don’t think the glass would shatter but I’m a huge wuss so just wanted to pass that caution forward. 

Melt your chocolate and set aside. In a separate bowl combine soy milk, extracts, almond butter, coconut oil and sea salt. Whisk until well incorporated.

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Add melted chocolate and whisk again. Refrigerate until firm and cool to touch.

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Using a small, rounded metal half teaspoon measuring spoon, scoop out balls of the chocolate mixture, and, working quickly, roll between palms, then roll in chopped almonds. Refrigerate overnight or until firm.

This is the finished product. I kid you not these will melt in your  mouth and are perfectly sweet and not too heavy.

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Full recipe:

Ingredients:

½ cup chocolate chips
¾ teaspoon vanilla extract, alcohol variety
½ teaspoon almond extract
1 teaspoon unsweetened soy milk
3 tablespoons roasted almond butter
2 tablespoons unrefined coconut oil
dash sea salt
¼ cup almonds, blanched, toasted & chopped (for garnish)

Instructions:

 In a double boiler, chocolate chips, being careful not to allow water to mix with
chocolate.
 In a glass bowl, mix extracts, soy milk, almond butter, coconut oil and sea salt. Whisk
until well incorporated. Add melted chocolate and whisk again.
 Refrigerate until cool and firm to touch.
 Using a small, rounded metal half teaspoon measuring spoon, scoop out balls of the
chocolate mixture, and, working quickly, roll between palms, then roll in chopped
almonds.
 Refrigerate overnight. Allow truffles to come back to room temperature for a few hours.

*Recipe courtesy of The Natural Epicurean Academy of Culinary Arts

Here’s to your sweetness,

Vasavi

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