This is the latest and greatest song I wrote called "Golpari". Although this is unedited, it is a demo version of the song. Part English, part Persian. There is no song on earth like it. I hope you all enjoy this and like it. Listen with headphones. This will be produced better soon. This is just a general idea and rough cut of the song.
Thursday, April 30, 2015
Golpari (unedited demo version)
This is the latest and greatest song I wrote called "Golpari". Although this is unedited, it is a demo version of the song. Part English, part Persian. There is no song on earth like it. I hope you all enjoy this and like it. Listen with headphones. This will be produced better soon. This is just a general idea and rough cut of the song.
Monday, April 6, 2015
5 Amazing Vegetarian Substitutes For Bacon
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5. Lightlife Smoky Tempeh Strips. The reality is that not all amazing things are actually the real thing and this fantastic Lightlife addition is proof. Not only are the Smoky Tempeh Strips delicious, they are GMO free too.
4. May Wah Healthy Vegetarian Bacon. May Wah offers quite a few delicious vegetarian alternatives, however; when it comes to creating faux bacon they know exactly what they are doing. This bacon alternative is also non GMO.
3. Yves Meatless Canadian Bacon. Out of the many vegetarian substitutes for bacon I have tried, I definitely think that this one is a winner. This is "Facon" at it's finest. This amazing Yves addition is free of Genetically Modified Organisms (GMOs).
2. Lightlife Smart Bacon. You just can't get any better than this wonderful Lightlife addition. Not only is Smart Bacon the perfect alternative to real bacon, it's better tasting too. This healthy yet delectable bacon substitute is also GMO-free.
1. Turtle Island Foods Smoky Maple Bacon Tempeh. Brought to you by the creators of Tofurky, this vegetarian substitute for bacon is the best alternative around. This incredible Turtle Island Foods additon is not only delicious, it's also free of Genetically Modified Organisms (GMOs).
Sunday, April 5, 2015
RIP Dr. Brandt
Today I am deeply saddened by the passing of my great friend Dr. Brandt. As the founder of Dr. Brandt skin care and one of the first physicians to ever administer botox and fillers, he was a real visionary in dermatology and always believed everyone deserved great skin. He always saw the beauty in everything and had one of the nicest hearts.
I am very upset today. Not just because he is no longer with us, but because of how he actually died. He was depressed for quite sometime, but didn't have the strength to fight. He committed suicide. It really makes my heart hurt today.
I worked with Dr. Brandt several years ago when I interviewed him for Yahoo! Voices. He was one of the nicest people I ever spoke with. He could tell you everything about your skin and was extremely passionate about beauty, including his line work.
He will be forever missed.
Rest in Peace Frederic Brandt. (1949-2015)
I am very upset today. Not just because he is no longer with us, but because of how he actually died. He was depressed for quite sometime, but didn't have the strength to fight. He committed suicide. It really makes my heart hurt today.
I worked with Dr. Brandt several years ago when I interviewed him for Yahoo! Voices. He was one of the nicest people I ever spoke with. He could tell you everything about your skin and was extremely passionate about beauty, including his line work.
He will be forever missed.
Rest in Peace Frederic Brandt. (1949-2015)
Saturday, April 4, 2015
Vegetarian Recipes: Facon
Bacon is popular pork speciality around the world. As a vegetarian, I find myself discovering new ways to recreate this carnivore classic. And in my quest, I found various ways to make facon involving some of my favorite herbs and vegetables.
As a foodie, I am always in the kitchen. Whether it is trying a new recipe that I found on Yahoo! Shine or simply creating my own. In this case, I decided to create and try a new facon recipe.
For this facon recipe, you will need the following ingredients:
1 Cup of Dried Adzuki Beans (You can also use soy beans and/or mung beans)
1 Cup of Raw Buckwheat Groats
3 Tablespoons of Coconut Oil
3 Tablespoons of Grade B Maple Syrup
2 Tablespoons of Soy Sauce
2 Tablespoons of Nutritional Yeast
2 Tablespoons of Garlic Powder
2 Tablespoons of Onion Powder
2 Tablespoons of Paprika
2 Tablespoons of Black Pepper
2 Tablespoons of Kosher Salt
2 Tablespoons of Brown Sugar
1 Tablespoon of Tomato Paste
1 Tablespoon of Dry Mustard
1 Tablespoon of Molasses
1 Tablespoon of Apple Cider
First and foremost, it is key to soak the Adzuki beans with the Buckwheat groats in the same bowl. You don't need to season water, as fresh water works perfectly. The key is soaking them until they become relatively soft, but not mushy. Soak for 3-4 hours.
Once the beans and the groats have soaked, you want to drain them. It is key to make sure they are fully drained because the water will create a lot of mush (which is what you want to avoid).
As you continue, you want to add and combine all of your ingredients that are remaining into the same bowl with the Adzuki beans and Buckwheat groats. Blend until it forms a paste-like consistency. The texture should not be slimy nor should it be mushy.
Preheat the oven to 350F degrees.
In order to create amazing Facon, it is key to use a flat pan. If you don't have one, use a baking sheet or a pan that has somewhat of a flatter service. You will also need baking paper and before you apply your mixture, you are going to want to add a little more oil. For this particular recipe, I love using coconut oil.
Now you are going to want to start spreading the entire mixture out onto the flat pan. You want to spread it out thin. After you are done spreading this all out, you want to bake for 15 minutes. It is important to check sporadically. You want the top to be dry and/or brown, but not burnt.
Are you having fun yet? Once 15 minutes have lapsed, you want to cool for about 15-20 minutes. As you continue, it is important to remove the pan from the baking paper and lay on a flat surface. When I created my facon, I chopped it into 20 pieces, however; some people like to cut more and sometimes even less.
Congratulations! Your facon is done. And although it is done, it will still be a little soft. This is normal. You will want to take your pieces and put them in an airtight container and put them in the fridge or freezer. I like to take half of the facon and store it in the freezer, with the other half remaining in the fridge.
As a foodie, I am always in the kitchen. Whether it is trying a new recipe that I found on Yahoo! Shine or simply creating my own. In this case, I decided to create and try a new facon recipe.
For this facon recipe, you will need the following ingredients:
1 Cup of Dried Adzuki Beans (You can also use soy beans and/or mung beans)
1 Cup of Raw Buckwheat Groats
3 Tablespoons of Coconut Oil
3 Tablespoons of Grade B Maple Syrup
2 Tablespoons of Soy Sauce
2 Tablespoons of Nutritional Yeast
2 Tablespoons of Garlic Powder
2 Tablespoons of Onion Powder
2 Tablespoons of Paprika
2 Tablespoons of Black Pepper
2 Tablespoons of Kosher Salt
2 Tablespoons of Brown Sugar
1 Tablespoon of Tomato Paste
1 Tablespoon of Dry Mustard
1 Tablespoon of Molasses
1 Tablespoon of Apple Cider
First and foremost, it is key to soak the Adzuki beans with the Buckwheat groats in the same bowl. You don't need to season water, as fresh water works perfectly. The key is soaking them until they become relatively soft, but not mushy. Soak for 3-4 hours.
Once the beans and the groats have soaked, you want to drain them. It is key to make sure they are fully drained because the water will create a lot of mush (which is what you want to avoid).
As you continue, you want to add and combine all of your ingredients that are remaining into the same bowl with the Adzuki beans and Buckwheat groats. Blend until it forms a paste-like consistency. The texture should not be slimy nor should it be mushy.
Preheat the oven to 350F degrees.
In order to create amazing Facon, it is key to use a flat pan. If you don't have one, use a baking sheet or a pan that has somewhat of a flatter service. You will also need baking paper and before you apply your mixture, you are going to want to add a little more oil. For this particular recipe, I love using coconut oil.
Now you are going to want to start spreading the entire mixture out onto the flat pan. You want to spread it out thin. After you are done spreading this all out, you want to bake for 15 minutes. It is important to check sporadically. You want the top to be dry and/or brown, but not burnt.
Are you having fun yet? Once 15 minutes have lapsed, you want to cool for about 15-20 minutes. As you continue, it is important to remove the pan from the baking paper and lay on a flat surface. When I created my facon, I chopped it into 20 pieces, however; some people like to cut more and sometimes even less.
Congratulations! Your facon is done. And although it is done, it will still be a little soft. This is normal. You will want to take your pieces and put them in an airtight container and put them in the fridge or freezer. I like to take half of the facon and store it in the freezer, with the other half remaining in the fridge.
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