Appetizing Lifestyle

Food-Related stories, interviews and random thoughts.

Appetizing Events: House of Mandela Wine Signing at Bed-Vyne Wine

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House of Mandela Wine Signing
Tukwini Mandela and Dr. Makaziwe (Maki) Mandela, respectively daughter and granddaughter of Nelson Mandela.

“The family tree is like a vine that grows. It’s who we are and where we come from.” Dr. Makaziwe (Maki) Mandela

Each bottle has a bee symbolizing the Mandela family token. It symbolizes courage, compassion and a concern for others; the wings represent the many branches of the Mandela family tree and invoke shared circles of friendship and community relationships. A few weeks ago, Bed-Vyne hosted Dr. Makaziwe (Maki) Mandela and Tukwini Mandela, respectively daughter and granddaughter of Nelson Mandela to sign bottles of their House of Mandela Wines. The wines are produced in the world’s most beautiful, bio-diverse winelands, in an environmentally sensitive and ethically responsible techniques. Within the collection are three labels: The Royal Reserve, the Thembu Collection and sparkling.  Read more →

Parade.com: 22 Healthy Tips for Road Trips and Roast Coriander Cauliflower, Pomegranate and Grilled Chicken Salad

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Roast Coriander Cauliflower, Pomegranate and Grilled Chicken Salad

“Over the river, and through the woods…,” I hum as we leave the comfort of our apartment for a road trip lasting a few hours. For those of us who aren’t hosting a Thanksgiving meal in their home and traveling long-distance to friends or a relative’s house, packing for a road-trip is a feel good alternative to feeling bloated and heavy from fast food restaurants at rest stops. Here are a few ‘lighter’ fare ideas for traveling and below is a recipe for Roast Coriander Cauliflower, Pomegranate and Grilled Chicken Salad that packs well in a cooler or over frozen water bottles. If serving the salad as part of a Thanksgiving dinner, omit the chicken. It’s contrasting crunchy texture in a Thanksgiving menu with mushy dishes would be a welcome addition.  Read more →

Parade.com: Saffron Butternut Squash Soup

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Saffron Butternut Soup

Finland. Summer 2003. Lunch outside of a mild summer day. The server presented steamed salmon in a saffron creamy broth. It was simple dish, but the memory of its taste is grand. Recently, when I made Saffron Butternut Squash soup as an idea to include in a Thanksgiving menu, the first spoonful didn’t have me thinking of smoked turkey. Instead, forgotten memories of Finland returned.

It was the summer of learning about organic food, becoming environmentally-conscious and riding Copenhagen’s public bikes. The flavorful produce was fresh, bruised and unwaxed. Large chickens looked liked American cornish hens. Fingerling potatoes enclosed in a thin papery skin roasted into a buttery softness. I would return to occasionally trying to recreate the Saffron Creamy broth. It’s a simple sauce, in which I’m surprised to not have successfully created it. Perhaps, the simpleness of the sauce is underestimated. Ten years later into today, I would unwittingly recreate the taste with different ingredients, but the memories come courtesy of saffron. It’s distinct flavor beautifully infuses every dish.  Read more →

Appetizing Thoughts: I wanted a Grill, and T-fal Delivered OptiGrill

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Saffron Butternut Squash Soup with Grilled Salmon
Saffron Butternut Squash Soup with Grilled Salmon

My Brooklyn apartment doesn’t have access to a backyard, nor does it have a fire escape next to my windows. If someone follows my blog during the warmer months, I will occasionally express my need, desire and wish for a grill. Are you familiar with an expression of saying what you want to the wind and to everyone, for your wish to come true? It happened to me. A couple months ago, T-fal’s PR representative contacted me about their OptiGrill… the email message basically reads: “Want it at no cost? What’s your address?”

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Parade.com: 3 Ways to Spice Up Your Acorn Squash

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Spicy Roast Acorn Squash

Even as a so-called health nut, I love winter squashes roasted until they’re buttery and sticky-sweet. They’re drizzled with olive or coconut oil, or a little soft butter is brushed on slices. Perhaps they’re sweetened with brown or coconut sugar, maple syrup or honey. A bit of sea salt and fresh black pepper are sprinkled here and there. In my creative mind, winter squashes are flavored with any combination of herbs and spices. Read more →