Thug Kitchen drops fresh, healthy recipes, as well as a few f-bombs
What does a thug know about eating his veggies? Plenty.
That’s according to Thug Kitchen, a food Tumblr that scrapes the shiny veneer from healthy eating by serving up culinary talk with a side of four-letter words.
Fussy juice cleanses and $90 yoga pants won’t be found here. Instead, you’ll get in-your-face reminders like, “We all know your punk ass doesn’t eat enough greens” and “You should hydrate, motherf-----r!”
But don’t let Thug’s rough exterior fool you. These produce-packed recipes are the real deal — and so is the nutritional advice.
Strawberries? They’re “a holy f-----g hand grenade against cancer cells.” Bananas? They’re not the only players in the potassium game — try sweet potatoes, says the site. And put down that box of Hamburger Helper: “Never trust a glove with a face.”
Though it’s only been live since October, the blog has developed a rabid following. It snapped up Saveur magazine’s Best New Food Blog award last week, beating out five other contenders, and got a name-check from Ms. Clean Eating herself, Gwyneth Paltrow, on the “Rachael Ray” show.
The Thug Kitchen crew (yes, there’s more than one thug) hail from Los Angeles and are committed to remaining anonymous — “The longer we are, the more everyone just eats more f-----g vegetables. And we all win,” they told us — but are nothing but cordial when dishing on kitchen know-how.
We caught up with one of the thugs to learn more about living the Thug Kitchen life.
RELATED: $1,500 WHISKY-AND-FLASK SET IS RUGGED BUT RARE
Daily News: What inspired Thug Kitchen?
Thug Kitchen: Other cooking blogs make healthy eating seem like some expensive lifestyle. We thought it was time for some real talk about some real f-----g food.
DN: Tell me more about your mission.
TK: People shouldn’t have to apologize for trying to take care of themselves and shouldn’t have to work so f-----g hard to get better food for their families. We want everybody to join the conversation about healthy eating and food accessibility. You don’t have to be fancy to give a f--- about what you eat.
Thug Kitchen’s chickpea and broccoli burritos.
thugkitchen.com
Thug Kitchen’s chickpea and broccoli burritos.
DN: Your recipes are vegan. Do you eat any meat at all?
TK: No, I am not vegan but my diet is mostly plant-based. My girl has been vegan for 10 years and I support that s--t.
DN: Has cooking always come easily for you?
TK: I didn’t grow up in a house where people cooked. I had to learn that s--t on my own. I like it, but it took me a while to figure out what I was doing and I burned some s--t along the way. I cook most of the time because it is the best way to eat well and save some f-----g money. But I go out, too. You gotta live a little.
RELATED: SCIENTISTS CREATE CHOCOLATE WITH HALF THE FAT
DN: You really seem to know your (stuff) about nutrition. Any formal education or training?
TK: No formal training but I know a little bit, enough that I can legitimately cook some s--t. When I decided to take better care of myself I started reading up on nutrition. It is important to know how your diet is f-----g with your health. I am always trying to learn more.
DN: What’s the scene in your kitchen while cooking?
TK: It’s an NYC-sized kitchen. There’s really only room for one person. We have a small oven and enough counter space for one cutting board. It’s tight but we make it work. My kitchen is so f-----g small that I have to clean as I go, otherwise I run out of room fast. S--t, I wish I had the space to really make a mess.
DN: Is there one kitchen tool you can’t live without?
TK: The only must-have is one sharp knife. It just makes everything easier, especially when cooking with a f-----g ton of vegetables.
DN: Thug Kitchen has really taken off — even Gwyneth Paltrow is a fan. What’s next for TK?
TK: Who the f--k knows? We’re getting a book together now, but after that I’m just guessing like the rest of y’all. There is no way we could have predicted this s--t. The response has been overwhelming and the readers are some supportive motherf-----s.
tmiller@nydailynews.com
Recipe: GRILLED SUGAR SNAP PEAS WITH PEANUT DIPPING SAUCE
Ingredients
1 pound sugar snap peas
1 tablespoon canola or vegetable oil
1 teaspoon lime juice
8-10 wood or bamboo skewers
PEANUT DIPPING SAUCE:
1/3 cup natural peanut butter (nothing full of sugar or a ton of salt)
1/3 cup warm water
1 clove of garlic, minced
1½ teaspoons grated or minced ginger
2 tablespoons rice vinegar
2 teaspoons lime juice
2 teaspoons agave or honey
1½ teaspoons soy sauce
Instructions
First make the sauce: Mix together the peanut butter and warm water in a glass until it is smooth. Add the rest of the ingredients for sauce and keep f---ing mixing until it is all uniform. Taste and adjust the seasoning so that you like it. Add more agave if you like stuff sweet, more garlic, whatever you like. That s--- is on you.
Cut the ends off your sugar snap peas because those can be stringy. Run a skewer through the peas widthwise, with about 9 peas per stick. Mix together the oil and lime juice in a small glass and brush it over both sides of the peas so that they don’t stick when you grill them, otherwise your just wasting everybody’s d--- time.
Bring your grill to a high heat and place the skewers on there for a minute or so on each side. You don’t need to cook them, you just want some char marks on there because that looks f---ing legit. Slide the peas off the skewers and sprinkle them lightly with salt. Serve with peanut dipping sauce. Too lazy to cook them? Just serve that s--- raw.
Recipe: ROASTED CHICKPEA & BROCCOLI BURRITO
Serves: 6-8
Ingredients
(from thugkitchen.com)
3 cups of cooked chickpeas (2 15-ounce cans, drained)
1 large yellow onion
1 red bell pepper
1 large crown of broccoli
4 cloves of garlic
1 lime
SPICE BLEND:
3 tablespoons olive oil
1-2 tablespoons soy sauce, tamari, or Bragg’s Liquid Aminos (You can usually find this old school hippie s--- near the vinegars or soy sauces in the healthy eating section of most big grocery stores and on the Internet.)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander or more cumin if you don’t want to go to the store
Black pepper or cayenne pepper to taste
Instructions
Black pepper or cayenne pepper to taste
Heat the oven to 425 degrees. Chop up the onion, bell pepper, and broccoli so that all the pieces are about the size of a chickpea. Chop up the garlic real small but save that s--- until later. Place all the chopped-up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the vegetables and s--- are covered.
Put all of that on a large rimmed baking sheet (like what you would put cookies on but with an edge) and bake for 20 minutes. Take it out of the oven, don’t f---ing burn yourself, add the garlic, and bake for another 15 minutes. The broccoli will look a little burnt at this point but that is the plan so chill the f--- out and take it out of the oven. Squeeze the juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around. Taste some and see if it needs more spices or anything. Now make a f---ing burrito. I like mine with spinach, avocado, cilantro and some fire-roasted salsa, but you do your thing.
Read more: http://www.nydailynews.com/life-sty...ide-profanity-article-1.1327522#ixzz2RwcyksgE
What does a thug know about eating his veggies? Plenty.
That’s according to Thug Kitchen, a food Tumblr that scrapes the shiny veneer from healthy eating by serving up culinary talk with a side of four-letter words.
Fussy juice cleanses and $90 yoga pants won’t be found here. Instead, you’ll get in-your-face reminders like, “We all know your punk ass doesn’t eat enough greens” and “You should hydrate, motherf-----r!”
But don’t let Thug’s rough exterior fool you. These produce-packed recipes are the real deal — and so is the nutritional advice.
Strawberries? They’re “a holy f-----g hand grenade against cancer cells.” Bananas? They’re not the only players in the potassium game — try sweet potatoes, says the site. And put down that box of Hamburger Helper: “Never trust a glove with a face.”
Though it’s only been live since October, the blog has developed a rabid following. It snapped up Saveur magazine’s Best New Food Blog award last week, beating out five other contenders, and got a name-check from Ms. Clean Eating herself, Gwyneth Paltrow, on the “Rachael Ray” show.
The Thug Kitchen crew (yes, there’s more than one thug) hail from Los Angeles and are committed to remaining anonymous — “The longer we are, the more everyone just eats more f-----g vegetables. And we all win,” they told us — but are nothing but cordial when dishing on kitchen know-how.
We caught up with one of the thugs to learn more about living the Thug Kitchen life.
RELATED: $1,500 WHISKY-AND-FLASK SET IS RUGGED BUT RARE
Daily News: What inspired Thug Kitchen?
Thug Kitchen: Other cooking blogs make healthy eating seem like some expensive lifestyle. We thought it was time for some real talk about some real f-----g food.
DN: Tell me more about your mission.
TK: People shouldn’t have to apologize for trying to take care of themselves and shouldn’t have to work so f-----g hard to get better food for their families. We want everybody to join the conversation about healthy eating and food accessibility. You don’t have to be fancy to give a f--- about what you eat.
Thug Kitchen’s chickpea and broccoli burritos.
thugkitchen.com
Thug Kitchen’s chickpea and broccoli burritos.
DN: Your recipes are vegan. Do you eat any meat at all?
TK: No, I am not vegan but my diet is mostly plant-based. My girl has been vegan for 10 years and I support that s--t.
DN: Has cooking always come easily for you?
TK: I didn’t grow up in a house where people cooked. I had to learn that s--t on my own. I like it, but it took me a while to figure out what I was doing and I burned some s--t along the way. I cook most of the time because it is the best way to eat well and save some f-----g money. But I go out, too. You gotta live a little.
RELATED: SCIENTISTS CREATE CHOCOLATE WITH HALF THE FAT
DN: You really seem to know your (stuff) about nutrition. Any formal education or training?
TK: No formal training but I know a little bit, enough that I can legitimately cook some s--t. When I decided to take better care of myself I started reading up on nutrition. It is important to know how your diet is f-----g with your health. I am always trying to learn more.
DN: What’s the scene in your kitchen while cooking?
TK: It’s an NYC-sized kitchen. There’s really only room for one person. We have a small oven and enough counter space for one cutting board. It’s tight but we make it work. My kitchen is so f-----g small that I have to clean as I go, otherwise I run out of room fast. S--t, I wish I had the space to really make a mess.
DN: Is there one kitchen tool you can’t live without?
TK: The only must-have is one sharp knife. It just makes everything easier, especially when cooking with a f-----g ton of vegetables.
DN: Thug Kitchen has really taken off — even Gwyneth Paltrow is a fan. What’s next for TK?
TK: Who the f--k knows? We’re getting a book together now, but after that I’m just guessing like the rest of y’all. There is no way we could have predicted this s--t. The response has been overwhelming and the readers are some supportive motherf-----s.
tmiller@nydailynews.com
Recipe: GRILLED SUGAR SNAP PEAS WITH PEANUT DIPPING SAUCE
Ingredients
1 pound sugar snap peas
1 tablespoon canola or vegetable oil
1 teaspoon lime juice
8-10 wood or bamboo skewers
PEANUT DIPPING SAUCE:
1/3 cup natural peanut butter (nothing full of sugar or a ton of salt)
1/3 cup warm water
1 clove of garlic, minced
1½ teaspoons grated or minced ginger
2 tablespoons rice vinegar
2 teaspoons lime juice
2 teaspoons agave or honey
1½ teaspoons soy sauce
Instructions
First make the sauce: Mix together the peanut butter and warm water in a glass until it is smooth. Add the rest of the ingredients for sauce and keep f---ing mixing until it is all uniform. Taste and adjust the seasoning so that you like it. Add more agave if you like stuff sweet, more garlic, whatever you like. That s--- is on you.
Cut the ends off your sugar snap peas because those can be stringy. Run a skewer through the peas widthwise, with about 9 peas per stick. Mix together the oil and lime juice in a small glass and brush it over both sides of the peas so that they don’t stick when you grill them, otherwise your just wasting everybody’s d--- time.
Bring your grill to a high heat and place the skewers on there for a minute or so on each side. You don’t need to cook them, you just want some char marks on there because that looks f---ing legit. Slide the peas off the skewers and sprinkle them lightly with salt. Serve with peanut dipping sauce. Too lazy to cook them? Just serve that s--- raw.
Recipe: ROASTED CHICKPEA & BROCCOLI BURRITO
Serves: 6-8
Ingredients
(from thugkitchen.com)
3 cups of cooked chickpeas (2 15-ounce cans, drained)
1 large yellow onion
1 red bell pepper
1 large crown of broccoli
4 cloves of garlic
1 lime
SPICE BLEND:
3 tablespoons olive oil
1-2 tablespoons soy sauce, tamari, or Bragg’s Liquid Aminos (You can usually find this old school hippie s--- near the vinegars or soy sauces in the healthy eating section of most big grocery stores and on the Internet.)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander or more cumin if you don’t want to go to the store
Black pepper or cayenne pepper to taste
Instructions
Black pepper or cayenne pepper to taste
Heat the oven to 425 degrees. Chop up the onion, bell pepper, and broccoli so that all the pieces are about the size of a chickpea. Chop up the garlic real small but save that s--- until later. Place all the chopped-up veggies in a large bowl with the cooked chickpeas. Pour in the oil and soy sauce, stir, and then throw all the spices in there. Mix until all the vegetables and s--- are covered.
Put all of that on a large rimmed baking sheet (like what you would put cookies on but with an edge) and bake for 20 minutes. Take it out of the oven, don’t f---ing burn yourself, add the garlic, and bake for another 15 minutes. The broccoli will look a little burnt at this point but that is the plan so chill the f--- out and take it out of the oven. Squeeze the juice of half of the lime over the pan and stir the roasted chickpeas and veggies all around. Taste some and see if it needs more spices or anything. Now make a f---ing burrito. I like mine with spinach, avocado, cilantro and some fire-roasted salsa, but you do your thing.
Read more: http://www.nydailynews.com/life-sty...ide-profanity-article-1.1327522#ixzz2RwcyksgE
@ thug gourmet
