Whole Foods Deliciousness

I’m so glad you all enjoyed my last post about what healthy means to me. I loved hearing your responses and seeing that almost everyone agrees- balance is key!!

In other news, I was able to enjoy a tasty meal on Tuesday evening courtesy of Chef Jesse at the Short Pump Whole Foods! I’ve been to several of his cooking demos before (Mexican Theme, Seafood Theme, New Year’s Theme) but I must admit this might have been my favorite one yet. All the items were vegetarian (2 of 3 were vegan) and most were on the healthy side – obviously, I was pumped!

First up on the menu – Cucumber Jicama and Chayote Squash Salad with Grapefruit Vinaigrette

I learned two great tips from Jesse while he was preparing this dish -

1. Marinating red onion in vinegar for about on hour neutralizes the natural sulfuric acid within the onion and makes it milder – perfect for serving it in a raw salad. I was so pumped about this tip because I really like red onions but sometimes their flavor is a little over powering when eating them raw.

2. What in the heck a Chayote Squash is?

I’d actually never heard of or seen this squash before, but really enjoyed it in the salad. I’m all for crispy fruits and veggies so this squash was right up my alley. The flavor is very mild and when eating the salad I found it hard to distinguish between the chayote and the jicama.

It’s considered a summer squash because that’s when it’s in season, but is unlike most summer squashes as it’s texture is hard/crispy – similar to a pear or water chestnut. There’s one seed in the middle that pops right out. Apparently the seed is edible but not super tasty. Jesse mentioned that it’s typically eaten raw and that he’d never cooked it, however I did find online that it can be stuffed or baked. Other preparations mentioned – mashing, pickling, frying or boiling. On the nutrition front, it’s a good source of vitamin C and amino acids!

Next up – Vichyssoise Soup, a thick potato leek soup that is traditionally served cold, but can also be eaten hot.

Eating a potato soup cold was kind of odd at first, but once I got used it I found that I really enjoyed the flavor of the soup. Jesse used heavy whipping cream in his preparation but mentioned that silken tofu might be a good substitution if you were looking to leave that ingredient out.

The last savory dish of the evening was Asian Tofu Tacos with Asian slaw and hoisin sauce.

Holy yum – tacos are definitely not just for beans, cheese and salsa anymore!

This was my favorite dish of the evening, probably in part to the fact that he used my favorite tofu from Twin Oaks. Seriously, their tofu is the best! It’s much firmer than other varieties, it’s fresh and local. Can’t really ask for much more when it comes to tofu. I still need to visit the community and learn how they make the tofu. I think it would be so cool.

Last but certainly not least, Jesse served up another local treat. Holy GraEl Pineapple Basil

The combo of flavors was interesting – I think I might enjoy the strawberry basil or the pina colada flavors they offer a little more. But, the sorbet was super refreshing for a hot summer day – especially when a scoop of it was added to Crispin Hard Cider after the demo. Tasted just like church punch.

Another little tid-bit I learned last night is that basil is part of mint family. Who knew?

This little demo (as well as getting to see my favorite Cookin Fanatic) was just what I needed to break up a week of packing. Our apartment is getting barer by the minute and we’ll be staying our first night at the new place on Saturday! Hooray.

Night friends,

-Brittany

Tagged as: Asian Tacos, Chayote Squash, Holy GraEL Sorbet, tofu tacos, Vichyssoise Soup, whole foods cooking demo