FoodieCrush Summer 2012
The summer 2012 issue of the online food magazine that features the web's best food blogger recipes and photography.
But as for photography, I swore I’d never pick up a camera... I like simple, real ingredients that can be used in a million different ways. I only keep a handful of spices in the cabinet. I use fresh herbs when I can get my hands on them. I’m still amazed by the complex flavors that devel- op from simple ingredients. It’s the real deal. Before I fell in love with whole foods, I filled my body with fake foods. With low-fat, fat-free, sugar-free foods. I was a crazy calo- rie counter and a borderline yo-yo dieter. It dawned on me that a lifestyle change was the only sustainable answer. And when I stopped to think further, it only made sense to eat real food. To feed my body with nu- trient-rich nutrients. Before, I thought food served one purpose—enjoyment. Since then I’ve learned it serves two purposes—enjoy- ment and nourishment. Amazingly enough, the two go hand in hand. nd uncomplicated layouts. hen, I crave that same simplicity. ” Black Bean Tacos serves 4 2 cups (16 oz.) black beans, drained ¼ cup cherry tomatoes, diced ¼ cup sweet onion, diced 1 clove garlic, minced 1 tablespoon olive oil juice of one lime 3 slices jalapeño, diced 1 tablespoon chopped cilantro 1 / 3 cup broth or stock 1 teaspoon cumin dash of salt corn taco shells sauteed peppers and onions, avocado or salsa for garnish 1. Drain black beans. Set aside. 2. Add olive oil to a sauce pan. Heat on medium-high heat. Once hot, add toma- toes, onion, and garlic. Saute for about 2 minutes. 3. Add remaining ingredients to pan. Stir. 4. Cover and cook until most of the liq- uids have been absorbed. Salt to taste. 5. Add beans to corn taco shells topped with sauteed peppers and onions, avo- cado, cilantro, salsa verde, and a little squeeze of lime (or other topping of choice). tHe FAux MARtHA