Purple Cauliflower does more than just catch the eye, it carries with it extra benefits than its all white counterpart. What makes it the color purple are the same antioxidant that’s found in red cabbage and red wine containing about 25% more vitamin A than regular cauliflower.
With similar taste and cooking requirements as white cauliflower, there’s no harm in grabbing one the next time you’re at the farmers market or your local health food store. In fact, experiment with other color varieties when you can to receive the full range of health benefits each cauliflower provides.
Following the release of Courts in 2012, New York based photographer Ward Roberts released his second volume (Courts 02) this summer. Documenting sporting courts in Hong Kong, Hawaii, New York, and Melbourne; the collection is a beautiful glimpse into the iconography of sport environments.
A Sweat The Style favorite for its simplicity of execution and elegant prettiness. The color palette and soft hues of his urban imagery creates an awe-inspiring landscape that we are immediately drawn to.
Growing up many of us have fond memories of eating french fries without worrying about the salt, fat, or oil that we now try to avoid as adults. We’re now seeing Sweet potatoes are appearing on more menus as a healthy option for fries; as a solution to wanting the flavor and the comfort without the consequences.
Sweet potatoes contain more vitamin A and C with a lower glycemic load and glycemic index that won’t spike your blood sugar like regular potatoes. Unfortunately, all these health benefits are destroyed once they are deep fried. Lucky for us our Chef Catty Boom Batty created a delicious baked recipe that’s easy and healthy. For a gourmet twist she includes fresh herbs from the farmers market to add flavor and texture to these incredible baked sweet potato frenchies. A couple bites will bring you back to your carefree days as a kid while still being a health-conscious grownup.
2 lbs Sweet Potatoes, peeled
2 T Extra Virgin Olive Oil
1 t Kosher Salt
1/2 t Cracked Black Pepper
2 T Chopped Parsley
2 T Rosemary Leaves
2 T Sage Leaves, roughly chopped
Pre-heat the oven to 400 degrees Fahrenheit. Cut the sweet potatoes to 1/4 to 1/2 an inch wide and 3-4 inches long. Toss them with the oil, herbs and seasoning. Spread them on 2 baking trays and bake about 15 minutes or until golden brown on the bottom. Flip the sweet potatoes to the other side and cook until crisp, about 10 minutes. Serve hot!
The Sweat The Style x Stance collaboration is here! In partnering with Stance our goal was to create a performance product that will enhance your workout in every way while providing a cool aesthetic that will take you from the streets to the gym. You can stay focused on your training with confidence knowing that you will be seen, supported and stylish every step of the way.Both pairs of Sweat The Style x Stance socks incorporate reflective elements, allowing them to shine through in the dark. Without sacrificing style, the collection features innovative mesh breathability, air channel cushioning and moisture wicking to allow you to perform as well as you look. Available now exclusively at retail and Stance.com
Basil Pesto is always one of my go-tos when it comes to cooking something easy and flavorful at home. Its classic fresh taste makes anything from sautéed shrimp to pasta extra delicious, fresh, and comforting. Better than anything you would find in a jar at the grocery store. My KitchenAid® Pro Line® Series Blender is the perfect tool to create this…
I begin the process with a trip to the local farmers market to pick up a handful of fresh ingredients, this is key! For a gourmet twist, I like to use Marcona almonds instead of pine nuts. The blender chops and purees the ingredients perfectly. The fresh aroma of all the ingredients instantly fills up kitchen. Take a look at the recipe below!Homemade Pesto:
Makes about 2.5 cups
2 c Basil Leaves
1 c Italian Parsley Leaves
2 T Fresh Oregano
1/4 c Marcona Almonds
1/4 c Grated Pecorino Romano Cheese
2 Cloves Garlic
1/2 Lemon to squeeze
1 c Extra Virgin Olive Oil
2 t Kosher Salt
In a blender add the fresh basil, parsley, oregano, almonds, garlic, lemon juice and salt. Turn the blender onto high and slowly pour in the olive oil through the cap in the lid. Blend for about 10 seconds. Put the mixture into a mixing bowl and stir in the grated Pecorino Romano cheese. Add to your favorite dish and enjoy!
For centuries people have been discovering and enjoying the detoxing powers of charcoal. On Sweat The Style we’ve covered the benefits, from drinking charcoal lemonade to using a charcoal tooth brush.Milk Make Up has recently found a new way to incorporate it into your make up removal regimen.
These charcoal infused cotton swabs are incredibly handy to help remove stubborn mascara or eyeliner residue. Plus the all black aesthetic looks great on any bathroom counter. You can feel safe knowing that this product is paraben-free and eco-conscious. Use them dry, add water, or dip them in your favorite make up remover to stay clean and fresh.
I recently had the incredible opportunity to visit China. Being half Chinese, I had an amazing time reconnecting with my roots, enjoying the cuisine and connecting with so many people. I had the pleasure of supporting the grand opening of Soul Goods in Beijing which was amazing!
Shanghai is a beautiful city with lots of cool and interesting people and places. I got to visit a lot of new spots and have a few exciting projects coming out shortly I can’t wait to share with you all!
Lets face it, when we hear the words fried chicken we instantly think of our cheat meal quota being filled for the week. Lucky for us the taste of authentic fried chicken is no longer out of reach for those who want to avoid gluten. Creating the perfect blend of crispy yet tender fried chicken is a another one of Chef Catty Boom Batty’s specialties. Marinating the chicken in buttermilk is one of the secrets to making this Southern-style fried chicken so tender and juicy. Paired with a simple salad topped with homemade dressing this is a treat for anyone craving a healthier version of an american classic.
Fried Gluten Free Chicken Strips
1 Boneless Skinless Chicken Breast or Chicken Tenders
2 c Gluten Free Flour
2 c Buttermilk
2 T Smoked Paprika
2 T Granulated Garlic
2 T Granulated Onion
2 t Cayenne Pepper
Vegetable oil for frying
4 t + 1 pinch Kosher Salt
If using chicken breasts, cut into 1inch strips. In a medium sized bowl add 1T smoked paprika, 1T granulated garlic, 1T granulated onion, 1t of cayenne pepper, 2t of kosher salt and the buttermilk, together then marinate the chicken in the buttermilk for at least 2 hours or overnight.
In a small electric fryer, add vegetable oil just about 2/3 the way up from the basket. Heat at 375 degrees fahrenheit.
In a shallow pan add the flour and the remaining seasoning. Dredge the buttermilk chicken into the flour and dust off any excess flour. Then add the chicken into the fryer and cook for about 5 minutes or until golden brown. Drain onto a paper towel and season with a pinch of salt.
Market Lettuce with Buttermilk Dressing, Cucumber and Avocado
1 head of Butter Lettuce or Market Lettuce
1/4 Medium Diced Cucumber
1 ea Avocado Sliced
1/4 c Buttermilk Dressing
2 T Italian Parsley Leaves
1 T Dill Leaves
1 t Kosher Salt
Makes about 1 cup
1/2 c Organic Mayo
1/4 c Creme Fraiche or Sour Cream
1/4 c Buttermilk
1 T Finely Chopped Dill
1 t Granulated Garlic
1 t Granulated Onion
1 T Lemon Juice
2 t minced Shallots
2 t Kosher Salt
Directions for Buttermilk Dressing:
In a medium size mixing bowl, add the shallots and macerate with the lemon juice. Then add the remaining ingredients and whisk together.
Directions for Salad:
In a large mixing bowl, add the cleaned lettuce leaves, cucumber, buttermilk dressing, dill, parsley, salt and lemon juice. Mix together well and then place on a plate and garnish with the sliced avocado.