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Salivations w/ Angela Dimayuga

New York, 05.11.21


FALL KOHLRABI & NASHI PEAR SALAD toasted hazelnuts, roasted chestnut vinaigrette

1 pc kohlrabi, washed, peeled and sliced into 1/4 inch half moons

1 pc nashi pear, washed, peeled, deseeded and sliced into 1/4 inch moons

6 pc soft cooked roasted chestnuts

1/4 cup toasted hazelnuts, coarsely chopped

Splashes of rice wine vinegar, to taste

Splashes of hazelnut oil or olive oil, to taste

Flakey salt, to taste

I like to prep in my backyard if I can…

In a small mixing bowl, break up the softened chestnuts with your fingertips to shaggy small chunks. Add rice vinegar, and oil and smash and mix with the back of a spoon or fork until the chestnuts have made a slightly creamy but chunky dressing.

Toss kohlrabi, pear, half the hazelnuts, and a pinch of flake salt together in the chestnut vinaigrette ’til coated.

Taste the salad to see if you like the amount of dressing (add more oil and vinegar or salt if you like). Spread flat on a plate with your fingers, and garnish with the rest of the hazelnuts and more flake salt if you like.

I had my salad midday with an ice cold seltzer to wake the f up.


1/4 cup beef heart, fat and connective tissue removed, cut into 1/4 inch dice

1/4 cup lean ground chicken

1 pc sardine from a tin (no salt or seasoning!)

1 tsp coconut oil

Heat a small pan to medium high, when hot add coconut oil. Add beef heart and ground chicken to sear, and stir with your favorite spoon for about 3-4 minutes until the meat has fully cooked. Transfer cooked meat to a bowl, and add in 1 pc of sardine while you smash it and stir. Cool the dog meal down to the touch, and serve.

I like to serve my pup his lunch while I eat my lunch. <3


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