Most of us are blessed to utilize five senses when consuming food: we touch, smell, hear, see, and taste our food.  But what if we did not utilize one of our senses?  Will our food have a different taste?

The concept of “dining in the dark” entails exactly that.  You are either blindfolded or you dine in complete darkness.  In either case, you have to rely on your other four senses to figure out what you are eating. So next time you are having a party, you can have a new innovative, affordable and exciting theme!!!  If you feel like trying this outside of your home, www.darkdiningprojects.com has been collaborating with restaurants around the country to create this type of dining experience.  A great way to challenge your palate!  See the links below for more information:

www.darkdiningprojects.com/

www.darkdining.com/

http://camaje.com/specialevents.html

http://www.time.com/time/magazine/article/0,9171,322741,00.html

As always, please let me know what you think. Leave a comment below or e-mail me at dkorolev@topbalancenutrition.com.

I was asked about quinoa while having lunch with my best friend the other day. When the conversation picked up at the table, it turned out to be that 9 out of 10 people have never tried this wonderful grain, which also happens to be one of my favorites. Read more…

Do you ever skip dinner because you think that eating at night is related to weight gain? How about buying only fresh fruits and veggies because they are healthier than frozen? Below are some of most common myths that persist through generations: Read more…

COFFEE 101:

* The beans are the seeds of the coffee berry fruit.

* The fruit is harvested by the farmers and then the seeds are removed from the berries.

* When the beans are roasted, the natural oils come out. Read more…

Did you know that Canola Oil is a contraction of “Canadian Oil, Low Acid.”   This oil is derived from rapeseed and has the second highest monounsaturated fatty acid content (MUFA) after olive oil. When used instead of other fats, monounsaturated oils can lower the risk of heart disease by lowering the LDL cholesterol (also known as the “bad cholesterol”).

Developed by Canadians, approved by the FDA, canola oil has a mild flavor, high smoke point and is used for all purpose cooking.  Remember that oils yield 9 calories per gram (124 calories per Tablespoon), so know how much you use.

E-mail us with your questions at balance@topbalancenutrition.com.

Sometimes the simplest things make me happy.  www.onesmartbrownie.com is certainly one of them.  This amazing blog, started by my fellow graduate NYU student, is fun, easy to read, inspirational AND educational.  

Check it out and let me know what you think.  E-mail me at mbella@topbalancenutrition.com or post your comment below.

Have you always wanted to try cooking with tofu, but have been intimidated by the mere look of it? Are you a tofu pro? The Giant Book of Tofu Cooking (K. Lee Evans & Chris Rankin, Sterling Publishing, 2000) is filled with a ton of easy-to-make mouthwatering recipes. Below are just a few that I have been making for my friends. If you don’t spill, yours will never know that there is tofu in these.

BANANA BREAD

12 ounces silken tofu
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla
1 cup ripe bananas, mashed
3/4 cup walnut pieces

PREPARATION

1. In a large mixing bowl, combine the flour, baking soda, baking powder, and salt.

2. In a separate bowl, beat the sugar, oil, vanilla, and bananas.

3. In a blender, blend the tofu until it’s creamy.

4. Beat everything except the walnuts together in one bowl. Fold the walnuts into the mixture.

5. Pour the mixture into the loaf pan, and bake at 350 degrees F for 1 hour. Serve warm.

CHILLED BEET SOUP

6 ounces silken tofu
3 to 4 cups water
4 medium beets, rinsed and trimmed
1 cup orange juice
1 tablespoon olive oil
1/4 cup yellow onion, coarsely chopped
1 teaspoon grated orange rind
1/8 teaspoon ground nutmeg
Dash of salt
Dash of black pepper
Sour cream or plain yogurt, for garnish

PREPARATION

1. In a medium saucepan, bring the water and the beets to a boil.

2. Reduce the heat to medium and cook until the beets are tender.

3. Drain the beets, rinse under cold water, then slip off the skins, and quarter.

4. In a blender, combine the beets with the remaining ingredients and blend until smooth.

5. Refrigerate in a covered container for at least 3 hours before serving.

6. Serve with a spoonful of sour cream or plain yogurt on top.

PARSLEY DRESSING

16 ounces soft tofu
1 cup onions
1/2 cup fresh parsley springs, finely chopped
3 tablespoons lemon juice
1/2 teaspoon white pepper
1/2 teaspoon sugar
1 teaspoon salt
1/4 cup water
3 tablespoons olive oil

PREPARATION

In a blender, combine all the ingredients, and blend until smooth.

Personal note: So far, I have served this dressing over plain beets and green salads and my family has been raving about it.

These are just three of the MANY recipes in this wonderful book. As a matter of fact, yesterday I surprised my husband with a tofu pecan pie for his birthday along with a frozen peanut butter pie later on in the day. I know what you are thinking (tofu pecan pie does not sound too appetizing right away:-)), but try it out and let me know what you think. I am always listening.