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Very Vegan Jalapeno Pesto Sandwich

RECIPE

This recipe has quite a few steps, but it’s well worth it. If you are new to cooking don’t be intimidated. Take it slow, and you too can recreate a restaurant quality Vegan sandwich at home.

Very Vegan Jalapeno Pesto Sandwich

(Makes4 )

  • 4 carrots, grated

    1 English cucumber, but in half and shaved thin on a mandolin

    1 medium shallot, peeled and sliced thin

    2 bell peppers, roasted (see instructions below)

    2 avocados, halved and sliced thin

    1 cup sprouts

    ½ lemon, zested and juiced

    1 tablespoon olive oil

    sea salt

    ¼ cup vegenaise

    pesto (see below)

    8 slices of whole grain or gluten free brad

    Pesto:

    1 cup basil leaves

    ¼ cup olive oil

    1 garlic clove

    ½ jalapeno, take seeds out if you want it less spicy

    1 tablespoon lemon juice

    good pinch of salt and cracked pepper

    Combine all the ingredients in a food processor or blender and blend into a paste. Taste and adjust seasonings accordingly.

  1. In a medium bowl combine shaved cucumbers and shallot, olive oil, ½ teaspoon of lemon zest, juice of half a lemon, a pinch of salt and fresh cracked pepper. Allow to marinate for at least 15 minutes.

    While cucumbers are marinating, char the bell peppers by placing them over a gas stove and blistering the outside. This can also be done under the broiler of your oven. Once all the sides are blackened place in into a bowl and cover with plastic wrap. Let it sit 10 minutes. After 10 minutes peel blistered skin off. Half the roasted peppers and remove the seeds. You should have 4 whole roasted bell pepper pieces. Place in a bowl and grate 1 garlic clove and add 2 tablespoons of olive oil, pinch of salt and pepper and mix to combine.

    Toast your bread and spread vegenaise on one side and a generous portion of pesto on the other. Place a roasted pepper slice on top of the side with vegenaise, followed by grated carrots, sprinkle with a touch of salt and black pepper. (it’s important to season each layer lightly!)

    Next layer the marinated cucumbers and shallot. Followed by a half of an avocado, sprinkle with a touch more salt and pepper. Top off with sprouts and place top piece of bread on top. Serve with extra pesto.

    Wrap the sandwich in parchment paper and slice down the center.

    Open up wide because this sandwich is a mouthful!


Dinner Party for under $30 and A Night of 1000 Dinners

“140 million children have lost one or both parents. For every three months spent in an orphanage, a child loses one month of developmental skills. Worldwide Orphans brings play, education, health and psychosocial development to orphans and vulnerable children through our programs focused on attachment, early intervention, healthcare and the arts. We work closely with communities to build capacity and raise awareness of the critical importance of play to help address the effects of trauma in children.”

- Worldwide Orphans

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Recently, I have been fortunate enough to get involved with an incredible charity called Worldwide Orphans and this week I am participating in their “Night of 1000 dinners” to help raise awareness and funds for orphans and at risk children. Worldwide Orphans is an incredible organization that was introduced to me by my friend Connie Britton, who’s giant heart for others and dedication to making the world a better place inspires me everyday. When she mentioned the idea of Night of a 1000 dinners, I jumped at the opportunity.

The idea is simple. Throw a party, start the conversation, and raise awareness. I believe nothing brings people together like breaking bread at a table, and it’s even better when it’s for a good cause. Food is the powerful language of the world and can be used to gather people in a way that allows us all to feel a part of a community and more importantly, loved. It’s important to share that love with others and that’s why the Night of a 1000 dinners is so important to me.

Too often we take for granted the love that we receive everyday, especially the love that we get from a parent. I can’t imagine going through life not knowing the sweet loving touch of my mother’s hand when I was sad, or my dad’s giant bear hugs whenever I won a basketball game. These kids don’t have that. I believe it’s everyone’s right to know that they are loved by someone, anyone, and why can’t that someone be us? We live in a time where it’s easy to get lost in our own worlds, we are too busy for our own good, and we often don’t make the time for others. This event is a great reminder to all of us that it doesn’t take much to make a huge difference in someone’s life.

Ethiopia (2)

When I sent out my invites I had asked everyone to bring a small donation, an open heart and an empty stomach. Being on a tight budget myself I wanted to create a menu that was delicious, impressive but didn’t cost an arm and a leg. I also wanted to have enough left over to be able to donate some money to the charity as well. Below are two great, inexpensive, healthy, fresh, and delicious recipes that will wow your guests. These recipes are enough to serve 6-8 people for under $30, which is pretty darn good if you ask me! Some of the ingredients you might have in your pantry already, so you can be super resourceful:)
For my menu I decided to serve a Shaved Fennel, Caramelized Corn, and Summer Peach Salad and Shell Pasta with Broccoli Raab and Spicy Chicken Sausage.

peach salad
pasta broccoli raab

Both of these dishes can feed a crowd and hold really well, so if guests come and go you don’t have to worry about being in the kitchen the whole time.

If you can’t throw a party on Saturday, that’s totally okay! People are throwing their own Night of 1000 dinners all month long.

If you have any questions on how to throw your own party and for more information about Worldwide Orphans CLICK HERE. I encourage you to check it out. I promise the reward will be greater than you know!

Recipe

(serves 6)
  • 2 large bulbs fennel, shaved or sliced thin
  • 2 large ripe peaches, sliced thin
  • 1 1/2 cups arugula
  • 4 ears of corn
  • 1/4 cup olive oil
  • 2 lemons, juiced and zested
  • 1/4 cup parmesan cheese, shaved
  • kosher salt and fresh cracked pepper
  1. Heat a medium skillet on high heat. Cut kernels from corn cob. Add 2 tablespoons oil into the skillet and toss in corn kernels. Cook on high heat for about 3-4 minutes allowing the corn to get some color. Sprinkle with a pinch of salt and fresh cracked pepper. Remove from the heat and set aside to cool.
  2. In a large bowl add the shaved fennel, sliced peached, arugula, shaved parmesan, the cooled corn, olive oil, lemon, 1 teaspoon of lemon zest a good pinch of salt and lots of cracked pepper. Toss to combine. Taste and adjust seasoning.

Gluten Free Shell Pasta with Broccoli Raab and Spicy Chicken Sausage

(serves 6)
  • 1 pound gluten free pasta shells (I used Tinkyada’s) you can also use regular orchiette pasta or shells
  • 1 1/2 pounds spicy chicken sausage, casing removed
  • 3 tablespoons olive oil, plus more for garnish
  • 2 cloves garlic, smashed
  • 1 bunch broccoli raab, rinsed and chopped
  • 1 cup parmesan cheese, grated
  • 1 teaspoon red pepper chili flakes
  • 1 lemon, juiced and zested
  1. Bring a large pot of water to a boil, add a good amount of salt so the water tastes like the ocean. Cook pasta 2 minutes under what the package says for the cook time. Drain, but make sure to reserve 1 cup of the pasta water. If you are using a gluten free brown rice pasta, make sure to rinse the pasta well under cold water to remove all the starch. This will prevent the pasta from getting gummy. While the pasta is cooking:
  2. Heat 3 tablespoons olive oil over medium heat. Add 2 cloves of garlic and cook for 1-2 minutes, just until the edges start to slightly brown. Remove the garlic and discard. Add sausage into the skillet and using a wooden spoon break up the meat and cook for 8 minutes, or until the meat is brown and crispy.
  3. Add in the broccoli raab, and red chili flakes and cook for another 2 minutes. Deglaze the pan with the 1 cup of pasta water, scraping up all the brown bits off the bottom of pan. Add pasta into the skillet and toss to coat. Add in 1 cup of parmesan, the juice and zest of a lemon and mix until creamy.
  4. To serve, place pasta in a large bowl and top with a few good glugs of olive oil, more cheese, cracked black pepper, and red chili flakes.


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