{"id":6988,"date":"2011-08-26T07:30:02","date_gmt":"2011-08-26T14:30:02","guid":{"rendered":"https:\/\/shescookin.com\/?p=6988"},"modified":"2018-05-20T22:12:54","modified_gmt":"2018-05-21T05:12:54","slug":"true-food-kitchens-no-bake-chocolate-tart","status":"publish","type":"post","link":"https:\/\/shescookin.com\/true-food-kitchens-no-bake-chocolate-tart\/","title":{"rendered":"True Food Kitchen’s No-Bake Chocolate Tart"},"content":{"rendered":"
A rich chocolatey dessert that requires no baking! Bonus: it’s deliciously raw, vegan, diary free and gluten free!<\/em><\/p>\n <\/p>\n Lately, it’s become my mission to find heart healthy items on the menus of Orange County’s finest restaurants. I mean, what happened to the emphasis on lighter, lean protein, lower-sodium, fiber rich entrees with those cute hearts used to highlight them on the menu?<\/p>\n Jump to Recipe<\/a><\/p>\n Andrew Knowlton, Bon App\u00e9tit’s Ask the Foodist, put words to my frustrations when he replied to this question: Dear Foodist: I like the occasional superrich dish, but aren’t today’s restaurant menus a bit overloaded with bacon-this and duck fat-that? –Stuffed. <\/em>Andrew’s response<\/a>: … with every gastropub and pork-crazed spot in the country taking up the mantra “more is more,” when it comes to flavor, I’ve had my fill. Remember when appetizers were meant to stimulate the appetite? Now they often bludgeon it. Salt and fat have become culinary crutches for many chefs who’ve adopted the fast-food mentality of more calories and more gimmicks.<\/em><\/p>\n <\/a><\/p>\n Thank you, Andrew, and more importantly, heart disease is still the leading cause of death in the United States. AND, personally, it has had a huge impact on my life.<\/p>\n If you’re a regular reader of She’s Cookin’ you know that most of my summer recipes have featured produce and herbs from our urban garden. We’ve planted a garden for years and what began as a hobby has developed into a solution to the strict dietary restrictions mandated by huz’s cardiologist to keep him ticking for many more years.<\/p>\n In many ways he’s fortunate, although he was destined to suffer from heart disease due to his family history, he has survived several heart attacks and a quadruple bypass in 2001; an arrhythmia, running through the DFW airport in 2003, that necessitated an ICD (implanted cardiac defibrillator); and, in the past few months, more complications and hospital stays.<\/p>\n The good news is that recent angiograms show his arteries are in fine shape after ten years, largely due to our wholesome diet, we’re celebrating twenty-two (22!) years of marriage today, and red wine and organic dark chocolate have no sodium and are considered heart healthy in moderation \ud83d\ude42<\/p>\n Which brings me back to True Food Kitchen<\/span><\/strong>…<\/p>\n <\/a>True Food Kitchen in Fashion Island<\/p>\n Great tasting food that’s good for you! Simple pure flavors… Seasonable, sustainable, local ingredients. This is the mantra of True Food Kitchen<\/strong><\/span> and one that I subscribe to as well.\u00a0 So, if you’re looking for a healthy restaurant choice, True Food Kitchen is at the top of the list of Healthy Places to Eat Out.<\/p>\n Earlier this month I attended one of Executive Chef Michael Stebner’s cooking demonstrations to learn tips and techniques on how to avoid the bad-for-you trans fats, moderate fat intake, and prepare meals with healthy, good-for-you fats\u2026 yes, there is such a thing as fats that are not only good for you, but necessary to maintain a healthy, nutrient-rich lifestyle! Chef Michael demonstrated three recipes featuring delicious and healthy ingredients:<\/p>\n \u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Avocado, Walnut and Manchego Cheese Bruschetta <\/a><\/p>\n Attendees are treated to a delicious, light lunch that includes the featured recipes as well as other dishes on the True Food menu and you learn about nutrition based on the principals of\u00a0 Dr. Andrew Weil’s <\/a>anti-inflammatory diet and food pyramid. Plus, Chef Stebner is really great about answering questions and has a very friendly, down-to-earth style, so it’s no wonder that his demonstrations sell out quickly (a steal at $35.00!).\u00a0 FYI, True Food Kitchen sends cooking class details to their email list AND they promote via online calendars & social media, but your best bet is to join True Food Kitchen\u2019s VIP E-Club to get first dibs!<\/p>\n
\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Grilled Steelhead Salmon with Wok\u2019d Vegetables and Sesame-Chili Ponzu (pictured below)
\n\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Raw Chocolate Tart with Almond Crust<\/p>\n