Arriving in Bangkok Bruce and I met up with his friend Fukashi, a chef Bruce used to know in SF. Fukashi now works at a restaurant attached to a spa. He’s creating a menu of healthy organic foods for their spa menu. Bruce and I happened to catch him juicing fruit for the day’s tinctures.
Passion fruit carrot apple ginger. Yum. Both Bruce and I stared in awe as Fukashi cut open a fresh Passion fruit. I don’t think I’ve had one fresh before. It’s something that is added to cookies, or other deserts, but not something I’ve ever eaten raw. Sipping on the juice I noticed the sour with the floral flavors of passion fruit. I understand why this is an accent to a dish and not the primary ingredient. The powers of passion fruit overpower the flavor of everything, unless you use it in small quantities.
Tips for foodies:
Juice is huge in the health world. Jamba juice and a whole bunch of other crap chains have opened up because of it. There isn’t enough said on how fresh juice needs to be. Fruits and veggies were meant to be eaten whole so, if you are juicing try to drink as fresh as possible. One minute after an orange is squeezed it oxidizes and loses 50% of it’s vitamin C.
There is one juice that is as good as gold, coconut juice. Preferably Fresh. This nectar of the gods is nature’s gatorade. When I am in serious dehydration or in the sun for too long, I reach for a fresh Coconut, which is a drink best served cold. Yes, there is still sugar in coconut juice, but it also contains more potassium than a banana and enough electrolytes to seriously rehydrate you. In times of desperate need, it is said that this magical juice can be used as an IV.
One of my favorite things about Thailand is the juice. Fruit is plentiful so mangos, bananas, coconuts, and other tropical delights are very common. I’m a huge fan of a fruit smoothy or juice after a nice workout, but, there is something to be said about too much sugar. I always like to incorporate veggie juices in my shakes/smoothies because it means less sugar.
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