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food for thought – dragon fruit smoothie

Dragon Fruit Smoothie

Hello beautiful! Well apparently I have been living under a rock… or in Vermont. I did not know that Dragon Fruit were this color inside. I’m blown away. I was ogling a cart that was overflowing with them in Chinatown last weekend, thinking that the outside was lovely. Had I known I would have bought them out. Luckily I found my way to Jennifer Chong’s blog to find her beautiful photography, this delicious Dragon Fruit smoothie recipe, and to learn about the #foodporn imbalance.

Dragon Fruit Smoothie Ingredients

What’s the #foodporn imbalance, you ask? Well, if you check the #foodporn feed on instagram you’ll see that things like donuts and ice cream are highly favored (yep, guilty). In an effort to shift this imbalance and to promote healthier food choices, Bolthouse Farms has created the #foodpornindex. So snap some pics of your healthy choices and add them to the #foodporn feed.

Dragon Fruit Smoothie Recipe

dragon fruit smoothie

Dreamt up by Jennifer Chong


  • 2 Dragon Fruits (scooped out of skin)
  • 4 Baby Bananas (or 2 regular)
  • 1 Cup Pineapple (frozen or fresh)
  • 2 Cups Coconut Water
  • Toppings: Blueberries, Bananas, Coconut Flakes, Granola


  1. In a blender combine dragon fruit, bananas, pineapple, and coconut water and blend until smooth. I freeze my bananas and pineapple for this smoothie.
  2. Top with coconut flakes, granola, and blueberries (or any fruit of your choice) and enjoy.

Can’t find the pink Dragon Fruit near you? Order them here.

All images, inspiration,and recipe by Jennifer Chong.




what a day for grapefruit brûlée

I woke up to 10° this morning. I’m unimpressed February. I want warm. I want tropical. I want citrus hues… But all I have is ice and the meagerest amount of snow. And then I thought of this.

What a day for Grapefruit Brûlée! Its summer and citrus and warm and crunchy sweet. Its good and bad all at once, and smells amazing as the sugar caramelizes onto the grapefruit’s flesh. And it couldn’t be easier to make:


  • 2 grapefruits, halved crosswise
  • 4 tablespoons raw sugar


  • Trim 1/4–1/2″ of peel from bottom of each grapefruit half to stabilize the fruit and prevent it from rocking back and forth. Place grapefruit, cut side down, on paper towels to dry for 5 minutes. Invert grapefruit and sprinkle 1 Tbsp. sugar evenly over exposed flesh of each grapefruit half. Using a kitchen torch, heat sugar until melted and beginning to turn dark amber.
  • Alternatively, preheat broiler. Transfer grapefruit, cut side up, to a rimmed baking sheet lined with foil. Broil grapefruit, watching closely to prevent burning, until the sugar is melted and beginning to turn dark amber, about 8 minutes. Let grapefruit cool before serving.
    (Image and recipe courtesy of bon appétit)





a fabulous tart

The Jewels of New York Spring Breakfast Tart
Spring Breakfast Tart

Um, yes please. This simply is perfection. First, it is a tart, and I love tarts. Second, it’s a breakfast tart which takes breakfast to a whole ‘nother level. Third, not only is it a breakfast tart, but it is a breakfast tart that has whole, sunnyside up eggs in it. Amazing not only for the visual appeal, but also for the consumption, which will no doubt have a lot of running and oozing, mixing, and mopping up…
Fourth, if you’re not already hooked, it also has bacon, asparagus, gruyère, crème fraîche, thyme, and is sprinkled with arugula blossoms, love that. And fifthly and finally, I love how it is assembled in a perfectly imperfect painterly way.

This stunningly fabulous Spring Tart was created by the talented and creative duo behind The Jewels of New York, the Brooklyn-based catering and food-styling company. They have a truly discerning eye and an inspiring palate which they share through their online collection of seasonal recipes, see them here. To see their catering capabilities look here, I love their brown bag lunch!

To see the recipe for the Spring Breakfast Tart look here, seems like a perfect weekend for it!

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