That is the motto, if you will for delisheeeYo, the “tart” frozen yogurt shop on Hilton Head. It started off with frozen yogurt but now offers so much more…Smootheees–made with whole foods and no ice, Volcanic Lemonade with or without a dash of cayenne (I’ve had it-very refreshing), miso…and where else I ask can you find home brewed Kombucha in the lowcountry? You can find rolls, salads, Buddahh Bowls and seasonal soups.
Chef C, as she is known, or Cathryn Matthes is the dynamo behind delisheeeYo. In addition to being an executive chef, she is an author and speaker. Her mission:
To bring great tasting, super-quality, health-promoting, consciously sourced, and lovingly prepared food to our community, and to serve joyfully, with extraordinary hospitality and gratitude, in a clean, vibrant and artful environment.
She is doing just that. Hilton Head is lucky to have a true gem offering vegetarian and vegan food that is wholesome, healthy and truly delicious. We are grateful. And Chef C, if you are reading this, how about a Bluffton location? 🙂
So check out delisheeeYo on their new website. You can view the menu and read all about Chef C. If you’d like to meet her, I invite you to attend the next Eating Without Meat gathering on March 24. This will be our second time hosting her and we are lucky she agreed to come back. Chef C will be making kombucha and there will be a raffle for 2 kombucha mushrooms or “mothers”. Details below.
…and next time you are on Hilton Head, pay her a visit:
I don’t have any particular fondness for what I consider to be fake meat and, new to me, fake seafood. But I was sent this video of Mark Bittman interviewing Ethan Brown about his vegan chicken that made me see things a little differently. I never really considered that a really good fake meat/seafood product could potentially have an impact on the number of chickens or other animals killed each year. Some people enjoy the texture and “chew” as Mark Bittman calls it, of meat. If there was a meat product that was virtually indistinguishable from the real thing when prepared in a dish, would people care that it was not the real thing? Would they buy it instead of chicken or shrimp or whatever it was? I think that for some people, eating meat/seafood/poultry is psychological and tied up in memories and culture. And even if they could be fooled by fake chicken in a dish, when they were in the grocery store shopping, would they seek out the replacement, or continue to buy the real thing? Who knows…
February’s gathering was a great one. We were joined by the dynamic and engaging Executive Chef Cathryn Matthes from Delisheee Yo. If you aren’t familiar, Delisheee Yo is located on Hilton Head. She began as a yogurt/smoothie shop but has quickly expanded to include lunch, Super Food snacks, and organic juices. They also make and sell their own Kombucha. We were treated to a spring roll demonstration and taste test and a short how-to of making Kombucha. We are hoping to have her back this month for an actual Kombucha demonstration.
Chef Cathryn demonstrating making vegetarian spring rolls:
Now to the recipes…The food was amazing as usual. But with a packed house, we had quite the vegan and vegetarian spread. I won’t have all of the recipes here, but if you see something that you are interested in, post it in the comments and I will try to track down the recipe.
Yes, I am very late posting these recipes. Here it is, mid-February and almost time for our next get together and I am just posting the recipes from January. For that, I do apologize. In fact, this blog has been silent for nearly a month…and I never like to go that long without talking!!
Our last get together was awesome. I know I must say this every month, but truly, the food keeps getting better and better! And we had a taste test: green juice and an interesting fruit brought back from the Florida Everglades. Enjoy the slideshow of just some of the tasty treats we enjoyed followed by selected recipes.
Oh, and that mystery fruit?….It is called a Canistel.
The Canistel also known as “Eggfruit” is native to Southern Mexico and Belize. Grows well in Southern Florida. The only way to get this fruit is if we ship it to you there are not many trees around. The fruit is in the Sapote family and is sometimes referred to as ‘Yellow Sapote’. The edible portion of the fruit is found inside and resembles the texture of a boiled egg and that’s where it got its nickname ‘Eggfruit”. Known for its qualties for making custards, icecreams and sorbets.
This month, we are learning how to make Kombucha. If you are in the Savannah/Bluffton/Hilton Head/Beaufort area and would like to attend, details will be posted tomorrow.
The answer is: YES! Vegans know that already, but many people doubt the ability of a vegan diet to support the nutritional needs of an athlete, especially and elite athlete. I think Venus Williams certainly qualifies as an elite athlete and she is going vegan. Venus is adopting a raw vegan diet for health reasons. She was recently diagnosed with a chronic autoimmune disorder called sjogren’s (show-grins) syndrome. According to http://www.sjogrens.org, the hallmark symptoms of this disorder are dry eyes and mouth. Patients may also experience extreme fatigue and joint pain. Other symptoms may show up in the lungs, liver, GI system or CNS. Venus is eliminating meat and dairy from her diet to help manage her symptoms. And in a show of sisterly support, Serena is going vegan as well. Other vegan or vegetarian athletes? Well, the list includes:
Dare I say it…but it seems that plant-based diets are becoming a little more acceptable. Less “weird” to our meat eating friends and family. I think, or hope, that there is beginning to be a shift in the way we approach food: what constitutes food and its affect on our health. You may have heard of “Clean Eating”, “Meatless Monday”, Gluten Free Friday” and now, I would like to introduce to you: “Semi-Vegan”.
Mark Bittman is not a chef, but a journalist and a passionate home cook. He wrote the food column The Minimalist for The New York Times for years. He is also the author of several cook books, including How to Cook Everything and How to Cook Everything Vegetarian. Mark Bittman acknowledges that one of the ways to better health is through diet–to eat more plants and the diet that best represents this is Veganism. He makes the point that many of the dishes we eat and love, are already vegan, think fruit salad, beans and rice, eggplant with garlic sauce…..and on. I bet you can name at least 3 more. It is challenging to think about eating vegan for many people. It involves a cultural and societal shift. It involves overcoming the stereotype that vegan food is bland, tasteless and/or unappealing. So what Mark Bittman suggests is Semi-Veganism: replacing or leaving out the meat in one of your dishes once a week and in doing so, you will find yourself eating better and I think opening yourself up to the possibilities of vegan cooking.
I like the way he ends: “This is not a gimmick or even a diet. It’s a path, and the smart resolution might be to get on it.”
If you are in the South Carolina/Georgia Lowcountry, we can help you on that path. Eating Without Meat of the Lowcountry gathers once a month. Keep your eyes here for details on our January 2012 meeting.
I woke up this morning inspired to juice. So I pulled out my juicer and some delicious veggies and fruits. I did’t follow a recipe, but went with what I had in the fridge and thought would taste great together. I converted these:
In case you inspiration grabs you, check out these recipes for green drinks:
Other dishes included: Roasted Brussel Sprouts, a delicious and unique hummus made with uemboshi paste, lentil soup, “sausage” with peppers and onions, and 2 types of Lebanese bread (or pie as Dan calls it): fatyaar bi slikeah, made with spinach and fatyaar bi zataar, made with a blend of spices including sumac, sesame salt and thyme. Dan is going to write a post on Lebanese food/cooking in the future and share a recipe. But for now, you get to look at the deliciousness. **I do apologize for the quality of the pictures–my excuse is the low light.
If you are not familiar with the Clean Program, it is a program developed by Dr. Alejandro Junger designed to detoxify the body and restore health. That is a very simplified description to say the least. If you want more details about his program you can read about it on his website: http://www.cleanprogram.com.
In my inbox this morning was a gift from the folks over at the Clean Program….recipes. They look delicious and some are very creative. Since I know that people are always looking for yummy recipes, I am sharing this gift with all of you. It is not the catalog/recipes in its entirety, but some of the standouts. Enjoy.