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How to perfectly cook gluten-free pasta

I was chatting with a few ladies in my class the other day about cooking for their gluten-free children. Whereas it is certainly easier to find gluten-free alternatives today than it was 10 years ago, apparently cooking gluten-free pasta is still tricky for many people. So I promised them that I would write a post ASAP. Voila!

As you know, I am not gluten-free and neither is my husband nor my kids. BUT, because gluten is a pro-inflammatory protein (found in many grains like wheat) and usually in a lot of processed food, I do limit our gluten to no more than one serving a day. I also think it’s important to have as much variety in our diet as possible to expose yourself to the benefits of many different foods, so that’s another reason I try to mix it up a little in the pasta department and work some gluten-free options into our meals.

I grew up eating a lot of pasta. My father is from Italy and my mother is Italian-American. So I know how to cook traditional durum wheat pasta with my eyes closed. But gluten-free pasta is not the same. It can be starchy, sticky, clumpy and lose it’s shape if you cook it the same way as regular wheat pasta. So I wanted to share my technique that I have used successfully for many years. Keep in mind that different brands and especially different flour blends will take different amounts of time, but the technique is the same. Here goes:

Boil plenty of water.

Add 1 Tablespoon of kosher salt. (This is to flavor the pasta. No need to waste expensive sea salt here.)

Add pasta and stir often. (This is so that the pasta doesn’t stick to each other.) You do not need to add oil to any pasta, gluten-free or otherwise.

When you add the pasta, set your timer for the least amount of time that the package directions indicate. For example, with Trader Joe’s Brown Rice and Quinoa spaghetti, it says to cook for 7-10 minutes. I set my timer for 7 minutes.

Lower the heat so that the water simmers, and is not raging boiling. This is important. Rapid boiling is what causes the pasta to lose its shape.

MOST IMPORTANT STEP: When the timer goes off, turn off the heat and let the pasta remain in the hot water. Taste the pasta. It should still be a little hard. Scoop out a little pasta water and reserve.

Allow the pasta to sit in the hot water with the heat off until you have your desired tenderness, which means you may need to test it every 30 seconds.

Drain and immediately toss with your sauce, pesto or whatever. DO NOT RINSE PASTA, unless you want to use it in a cold dish. The starches on the outside of the pasta will help sauces, etc. stick. Use the reserved pasta water to add extra moisture to the pasta as needed. Keep in mind, gluten-free pasta does not sit as well as regular pasta, so try to serve immediately or at the least, keep that reserved pasta water on hand in case.

My last post on Friday highlighted my favorite GF pasta of the moment, Trader Joe’s Organic Quinoa and Brown Rice pasta. There are others I like too. I wrote a post on my favorites a few years ago here which included brands like Tinkyada and Bionaturae.

pasta

Five friday favorites 07.24.15

What a week! In case you missed my posts on Instagram and Facebook, I was on The Today Show this past Wednesday! I know!!! Such a fun experience for me and I cooked up three great family-friendly recipes using zucchini. I know many of you might have a boatload of zucchini in your gardens right now, so you should definitely check them out. Here’s the link to the video and the recipes. Happy Friday and happy cooking!

Here are some favorites I’ve been sharing in my classes the last few weeks:

Tonnino Tuna in Olive Oil

Here’s something you may not know about me — I am OBSESSED with tuna. I could eat a tuna salad sandwich every day and be very happy. I love tuna mixed with pasta, made into a patty and on top of salad greens. I love it stuffed into roasted peppers or in a Nicoise salad. I. Love. It. There are two types of tuna I use and they are both great pantry staples. The first one is the kind packed in a can, usually in water, and I use that for tuna salad sandwiches, patties or for tuna-pasta salad. The other kind is packed in oil and I use that in a Nicoise or in green salads.

In my classes this month I am teaching a fabulous salad with tuna, white beans, greens, capers and a basil vinaigrette. I am crazy about it. But one of the reasons it is an exceptional salad is because of the exceptional Tonnino tuna I am using. The first time I tried it I was with my class assistant Lauren and we were eating it straight out of the jar and looking at each other like “OMG. Is this stuff for real?” It is so tender and flavorful without being fishy, which is unusual for tuna.

I love all the different varieties — plain, oregano, lemon, jalapeño, and then the deluxe — Ventresca, which is the belly of the tuna. You’ll be spoiled for life with that one. Want to know what else I love about this product? CLEAN! Wild-caught and in a glass jar. No worries about BPA or aluminum. And the Environmental Working Group has rated Tonnino Ventresca tuna a “low concern” with respect to nutrition and ingredients, which is amazing considering how many tuna products are loaded with mercury and other contaminants. Tuna of my dreams, people.

You can buy this at Whole Foods (although at my WF it is located in the seafood department, and not with the canned tuna), Amazon and Vitacost. I already emailed Thrive Market to please start carrying it!

Wildwood Organics Sprouted Tofu

Despite the fact that I eat a mostly plant-based diet, I am not a huge soy eater. There is a lot of controversy surrounding soy and soy products like tofu these days. And given all the pros (e.g. high in protein) and cons (e.g. anti-nutrients, hard to digest), I prefer to limit my soy intake to fermented soy and minimally processed, as opposed to unfermented and/or heavily processed. Fermented soy products are shoyu, miso, tamari, and tempeh.

Tofu is a bit processed, so even though I do like it, I don’t eat that much of it. Of course, there are so many things you can do with tofu; you can sub it for eggs in a scramble, add it to stir-fries, sear it, marinate it, you name it. If it can be done with meat it can almost always be done with tofu as well. But tofu also has a place in foods like smoothies and puddings– it can be blended to form a creamy, yogurt like texture without having the cons of dairy.

But when I do buy it, I buy Wildwood Organics’ sprouted tofu. I prefer this product because it is made with organic soybeans, which is a must because conventional soybeans are most likely GMO. Second, they sprout their soybeans, which basically means they have soaked so that some of the anti-nutrient compounds are neutralized making it a much more digestible and nutritious food. I have found Wildwood sprouted tofu in the refrigerated section at Whole Foods.

Annie’s Organic Graham Crackers

I don’t have time to make everything from scratch. I do love baking and I do love making things that are hard to find high-quality in a packaged form, like graham crackers. I actually have a fantastic recipe on my site for homemade graham crackers, but they take a little time because you have to roll them out and prick them, etc.

It is s’mores season and if you’re not going to make your own graham crackers, you should look for the cleanest ones possible. From what I can find, Annie’s Organic Graham Crackers are the best and they taste delicious. Besides being certified organic and non-GMO, the first ingredient is whole wheat flour (not “wheat flour,” which does not indicate a whole grain flour) and there are no artificial preservatives, flavors or colors. Annie’s does contain some sugar, but they all do. EWG rated Annie’s the lowest concern of all the graham crackers in their database. I found Annie’s at Whole Foods, but I am sure they can be found at many local markets.

Try this recipe on my site for Grilled Banana S’mores!

Seasonal produce: Green Beans

I love doing these seasonal produce spotlights to reinforce what is actually in season. Green beans have a season and it is summer! Fortunately, my family, including Mr. Picky, likes green beans. Yippee! I make them pretty often in the summer and into the fall because they are so versatile and go with everything.

Green beans, aka “string beans” are quite nutritious. They are loaded with chlorophyll (good for detoxing, high antioxidants, reducing anemia, immune-boosting, anti-inflammatory), carotenoids (some of which can be converted to Vitamin A, major antioxidants, can help prevent certain cancers and eye disease) and silicon (good for bone health.)

Like with most produce, the fresher the green beans, the better. As green beans sit in the fridge, they get tougher and lose some of their juiciness. In my opinion, green beans love salt, so blanching with a good amount of kosher salt is helpful. Blanched green beans are great on a crudités platter, in a composed salad, or chopped in a grain-based salad. They’re also great roasted with shallots and lemon and for Thanksgiving in a classic green bean casserole. Here are some great recipes from my site and around the web:

Spicy Honey-Lemon Green Beans

Fennel and Green Bean Salad with Olives

Harvest Chopped Salad

Green Bean Slaw by 101 Cookbooks

Oven Roasted Green Beans with Pistachio and Parmesan Gremolata by The Skinny

Charred Green Beans with Harissa and Almonds by Bon Appetit

Cheesy Oven Baked Green Bean “Fries” by SHAPE Magazine

Superfood Spotlight: Acai

I wish acai was around when I was a kid. I know it has been around for probably thousands of years, but I mean I wish it was actually available and in our lives. I can’t remember my first acai bowl, but it was probably about 6 years ago. I’ve had too many to count since then, but that first one was a game changer! So creamy and delicious and I had been convinced acai was a wonder food.

Well, we all know one food can’t save your life, especially if you’re adding a ton of granola and honey to it, but acai on it’s own is pretty amazing. Acai (prononced ah-sigh-EE) is a berry native to the Amazon (the rainforest, not the online shopping site). Acai’s claims to fame are its insane antioxidant levels (more than blueberries!), healthful fats and a good smattering of iron, calcium and beta-carotene. It also happens to be very low in carbs and sugar (not sweet at all.) What I love is acai’s deep berry, almost chocolatey flavor.

Most people are using packets of frozen acai puree that you can find in most supermarkets. Please read the ingredients to make sure you’re just getting acai puree and not any additives. Nativo is a clean brand, if you can find it. There are others too, just read the ingredient list on the package. You can use the frozen pulp in smoothies and acai bowls. Here’s a recipe for an acai bowl that you can make at home. (They are so expensive at Paradise Bowls and such places!) Another way you can incorporate it into your diet is with a powder. Sunfoods and Navitas Naturals have a high quality acai powder which would be great in smoothies, in your overnight chia and oat porridge, chia pudding or even in popsicles! The powder is also available at health food stores, as well as amazon, thrive market (best price by far)and vita cost.

Lastly, I have seen bottled acai drinks. Please, please, please read the ingredient lists and check the sugar content. Because acai is not sweet, there are often sweeteners (like cane syrup — hello? SUGAR!) added to make the drink taste good. In my opinion, you’re kind of defeating the purpose of consuming acai if you do it with a ton of sugar. Just trying to keep you healthy! 😉

Five Friday Favorites 07.17.15

Hey, everyone! Happy Friday!! Isn’t summer the best? I hope you’re enjoying these beautiful days and nights. I wanted to share a few things I’ve been talking about in my classes lately. I know you’ll love them all!

Terro Fruit Fly Trap

I honestly can only think of one downside to all of the delicious summer stone fruit that we get this time of year. I’m not sure about you, but whenever I keep these fruits on the countertop I get pesky fruit flies. It drives me mad and half the time I end up with a dishtowel covering all of those beauties. My go-to natural remedy for this in the past has been a bowl of dish soap, vinegar and water left on the countertop next to my fruit platters. However, summer also means that my kids are home more and running in and out of the kitchen all of the time = bowl of vinegar and dish soap knocked over on my counter often. Sad face.

Lucky for me my husband found this handy non-toxic fruit fly trap by a company called Terro. The actual trap is a plastic apple that at least slightly blends in with the rest of the fruit, and then you fill it with a few drops of solution and leave it on your countertop. It totally works and really contains the fruit fly problem in my house. It is inexpensive and on amazon prime and a summer necessity for anyone that is stocking up on their stone fruits like I am!

Seasonal Produce: Peaches

The amount of joy that I get when peaches first begin showing up at the local markets is not necessarily something that I think is normal or that most people would understand. If you follow me on Instagram or Facebook, you might notice most of my breakfasts lately have included peaches. And that is because they are my favorite fruit and I am obsessed! Peaches are so delicious on their own and have so many unique uses for summer salads, salsas, as a topping for oatmeal, or served with ice cream for dessert. They complement so many other flavors such as blueberries, tomatoes, basil, balsamic, almonds and pecans.

They are just about as nutritious as they are delicious, too! They are high in Vitamin A and Vitamin C and contain minerals such as potassium, magnesium and zinc. And believe me when I say they are lower in calories than any other food that is equally as sweet! When choosing peaches at the market look for ones that has a vibrant color without any green tones. I also smell the peaches and look for a slightly sweet aroma. I prefer to buy my peaches firmer and let them ripen on my countertop. They will ripen more quickly if tucked in a paper bag with an apple or banana, and once ripe can be stored in the refrigerator. Check out some of my favorite peach recipes that I have posted, as well as some others from around the web!

Arugula Salad with Farro and Peaches

Peach and Blueberry Crisp

Individual Warm Peach Pie Pots

Mache and Peach Salad with Jalapeno Vinaigrette by Sprouted Kitchen

Peach, Basil, and Ricotto Flatbread by Cookie and Kate

Peach Oat Smoothie by Minimalist Baker

Hilary’s Eat Well Veggie Burgers

I know that I am always touting that homemade will beat store bought anything, anytime, anywhere. There has yet to be a packaged product that I really think is comprable enough to the real deal, especially when it comes to nutrition. However, after trying these veggie burgers by Hilary’s, my mind has been blown. These veggies burgers are gluten free, dairy free, nut free, non-gmo, the list goes on and on; the company is sustainable, and above all these are DELICIOUS!! Win, win, win!! They are made with high quality ingredients like organic millet, quinoa and coconut oil and come in a variety of flavors like root veggie and hemp & greens. I toasted mine in the toaster oven and in 10 minutes had an absolutely delicious and nutritious burger! You can check out the website here for where these are sold, but where I live they can be found at GROW and Whole Foods.

OXO Triple Kitchen Timer

I’ll admit, when I am cooking I can get slightly distracted on any given day by helping with homework, checking email, and doing the laundry. I could not live without a kitchen timer to help me remember what’s on the stove. And because I am usually cooking more than one thing at a time, I need a kitchen timer with super powers. This one from OXO is a TRIPLE timer!! (It’s a little stressful to try and use a phone, oven and your 11-year-old to keep track of what’s happening.) It has saved me on many holidays and dinner parties, and I love how it displays the time of day when not in use. Another great feature is that if you do not turn off the beeping within a certain amount of time, it will continue to beep, slowly, until you eventually stop it. It is sold at several kitchen stores such as Williams Sonoma and Sur La Table, and is also available on Amazon with free prime shipping!

Grey Celtic Sea Salt

One of the most common questions I get in my cooking class is about the salts I use regularly – what kinds do I use, when do I use them, do I use the pink kind, the gray kind, kosher or not, etc. I think the topic of salt is a very important one as I think table salt is one of the worst offenders when it comes to common foods found in an everyday kitchen. Swapping out over processed, heated, additive-filled, pro-inflammatory table salt with something else is one of the easiest but most productive steps you can take in creating a more healthful kitchen. Especially since we use salt in almost everything we eat!

The Celtic grey sea salt is my hands-down go to salt. It’s one I use the most often and more than any other in my kitchen. This salt doesn’t contain any additives, flowing agents, preservatives, heavy metals or anything, for that matter. It has not been processed or heated in any way, which would destroy the natural minerals that are very beneficial to our health. And it tastes like pure salt, as opposed to harsh and metallic like table salt.

I have purchased my salt from two different companies- my favorite is Selena Naturally (shown above) and the other is San Francisco Salt Company. I prefer the fine grain shown here since it is compatible with most dishes and dissolves easily. I also have other coarser/flakier salts that I keep on hand for specific dishes, but I always use a sea salt as opposed to a traditional white table salt. I do advise my students that the only time I don’t use this salt in my everyday cooking (since it is a bit pricier than regular table salt) is if I am making a marinade or to salt pasta or blanching water…something that is eventually going to get thrown out. I like to get my sea salt in bulk because it is more economical- the 5 lb bag can be transferred to glass jars and stored easily in the pantry. I think Amazon has the best prices which is where I get mine! I know it will be tempting to buy the less expensive coarse sea salt, but it is very chunky and only good for soups and stews which provide enough time for the salt to dissolve.

If you don’t want to spend the money on this salt, do look for a sea salt without additives. Check the ingredient label to be sure.

Five Friday Favorites 07.10.15 Foods for a Good Gut

Happy Friday, friends! Guess what happened to me after I came back from Mexico? I got sick! I couldn’t believe it. My girlfriend did too, and our husbands were spared, thankfully. I am not going to bore you and gross you out with the very unpleasant details, but suffice it to say my digestive system was compromised for a while. I have spent the last few weeks building it back. And that’s when it hit me I’ve never shared my favorite products for keeping your gut healthy and robust. Hence the theme for this week’s Five Friday Favorites!

A healthy gut is so, so important in keeping our immune system strong (80% of your immune system resides in your gut) and aiding our bodies with digestion, which in turn gives us energy and makes us feel better in our everyday lives. A healthy gut also allows you to absorb more nutrients from your food, which makes every last leafy green worth it!

The goal in consuming any of the following items is to create a thriving population of good bacteria in the gut that will far outnumber the bad bacteria. Most populations around the world partake in some sort of regular fermented or cultured condiment (e.g. kimchi, yogurt, raw cheese, traditionally brewed soy sauce, etc.) with their meals, but not so much in the US. Here are some of my favorite ways to boost your gut health.

Probiotic Supplements

If you aren’t necessarily into eating fermented cabbage or if you are trying to cut back on the dairy, there is the option of taking a probiotic capsule on its own, as a supplement. In general, I am very reluctant recommend supplements because so many of them are absolute garbage and made with low quality ingredients. You really need to know which are the brands worth buying. And even then, we should be trying to get our nutrients through whole foods and not a pill. But if you had to take one supplement, I would recommend taking a probiotic. I take a probiotic daily and when I was sick after Mexico, I took even more (tinnitus 911 reviews).

My acupuncturist, Jason Handler, recommends VSL as well as Syntol AMD by Arthur Andrew Medical, which I have used before. I tend to switch products from time to time and I am using Dr. Ohhira’s which I bought on thrive market.com and have used BioK before with success. My friend and holistic nutritionist, Elissa Goodman, loves Renew Life 100 or 150 billion. You may experience a little discomfort when you first start taking probiotics as your body is trying to adjust to the balancing of bacteria. Temporary symptoms could including bloating, gas and going to the bathroom more often. My best advice is to play around with different capsules and try them out until you find one that feels the best for your body.

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You may have heard about fermented foods being good for the gut. Products like kimchi and kefir are lining the shelves at health food stores- but is this whole fermentation thing a fad or should you believe the hype? In my opinion, I do think we should be consuming fermented foods!! When foods are fermented or cultured, a healthy, live bacteria is developed which is beneficial for our bodies. Here are some of my favorite fermented products:

Firefly Kitchens Raw Fermented Veggies

There are many brands out there, so feel free to experiment or stick with your own favorite. But I really like these veggies by Firefly Kitchens. Take already healthy veggies like cabbage, kale, and carrots, add some herbs, spices, garlic, and onions and you are left with an extremely healthful, easy-to-digest snack. While I would not go around claiming that this tastes as good as avocado toast, they are kind of tasty and so worth it to do something so good for your body. Even just 2 Tablespoons a day with lunch or dinner will provide you with amazing beneficial bacteria and digestive enzymes. My favorite is the Emerald City Kraut. These veggies are available at certain Whole Foods- you can check online here. But don’t be afraid to try a sample of another brand at your local farmers market or health food store.

Wallaby Organic Kefir

Kefir (pronounced ka-FEER) is creamy, tart, drinkable yogurt/buttermilk-tasting product that contains healthy bacteria that have become present due to the fermentation process. The bacteria in kefir can colonize the intestinal tract and kefir also contains a greater range of bacteria than yogurt does, as well as yeasts.

Kefir is so versatile and can be used in place of buttermilk for certain dressings, or anywhere you use yogurt such as smoothies or with fruit and granola. Do note however that the bacteria is only present when eaten raw, so when swapping out Kefir for buttermilk in things like your morning pancakes you won’t get those fermented benefits. I love this organic Kefir by Wallaby that I buy at my local Whole Foods. But there are a few health food stores where you might even find coconut kefir if you are dairy-free.

Health-Ade Kombucha

Kombucha is tea that has been fermented to develop good bacteria. This Kombucha by Health-Ade is my favorite, is made locally in Los Angeles and comes in a variety of flavors such as pink lady apple, beet, and ginger-lemon. One reason (besides being downright delicious) I like this particular Kombucha is because the company is committed to using all organic fruits and vegetables for their flavorings, never use plastics or metals that can leech during production, and they use UV-sensitive bottles to ensure that none of the bacteria is damaged by sunlight. These teas are bubbly and tart and are a perfect afternoon pick-me-up. Health-Ade is sold at most health food stores and often times at juice shops and cafes- check out their website to find a retailer near you!

Homemade Coconut Yogurt

I do eat dairy, but I limit my intake, especially of cow dairy. Coconut milk-based products are a great alternative. This homemade coconut yogurt has become an absolute game-changer in my house. I don’t know what took me so long to come around to making my own, since there are pretty much zero clean store-bought options for coconut yogurt. However, after watched my friends’ CJ Nutrition‘s Youtube how-to, I realized how dead simple this is to make!

All you need is 14 ounces of coconut milk (I like Aroy-D because it’s packaged in tetra-paks, not cans), a glass jar, and a probiotic capsule. I read in the comments section of the video that C&J Nutrition had the best success with a capsule called VSL#3 (also mentioned above.) It is available on Amazon but I just called my local Walgreens and they had the pills available for sale individually. Check out the video for specific instructions but essentially you just add the probiotic capsule to the coconut milk and stir! It’s a 3-day process, but there’s almost nothing to do while the probiotic does its thing. The yogurt ferments on your countertop and then can be stored in the fridge. You can save a little bit of the yogurt then to start another batch. I have been enjoying my yogurt on smoothie bowls, granola, oats, and with fruit! And the fact that it is fermented is just a bonus on top of its thick, creamy deliciousness!

Homemade Coconut Yogurt

Pamela

Print Recipe Pin Recipe

Ingredients

14 ounces full fat coconut milk* I prefer Aroy-D
1 probiotic capsule I use VSL#3

Instructions

Pour the coconut milk into a clean glass jar with a tight-fitting lid.
Open the probiotic capsule using your fingers and pour the contents into the coconut milk. Stir well. Using a fork helps to break up the clumps of powder.
Place the lid very loosely on top of the jar. Don’t screw it on at all, you want plenty of air to get to the mixture within, but want to cover it from any dust or dirt.
Let sit on the countertop, out of direct sunlight, for 24 hours undisturbed.
After 24 hours, stir mixture again (it should ne starting to thicken) and let sit for another 24 hours, undisturbed.
After 48 hours total, your yogurt should be able to coat the back of your spoon. If you refrigerate it now, it will be the consistency of regular yogurt. If you let it sit for another 12-24 hours, it will become the consistency of thick Greek yogurt.
Store in the refrigerator with the lid tightly sealed.

Notes

*You are not using the coconut beverages in the refrigerator section. This is the pure coconut milk you find in a can or, in the case of Aroy-D, small tetra-pak boxes.

Tried this recipe?Let us know how it was!

Here’s to your health! xoxo

Fourth of July Menu Ideas

I had a different post planned for this weekend, but I after I received A LOT of emails from my students asking for 4th of July menu suggestions, I knew I had to address this! There’s really no simple answer to that question because everyone has different tastes and expectations. Some people like a straight-forward outdoor barbecue with hamburgers, cole slaw, corn and a green salad. While there’s nothing wrong with it, that menu might be a little boring to others. Your menu will also depend on how many people you are having since some recipes are easier and better to make for fewer people. If you are hosting a large crowd, I highly recommend taking anyone up on his or her offer to bring something. Why be stressed out? It’s so silly. Just be specific or at least know who is bringing what so you don’t end up with 5 plates of brownies!

The menus below are meant to provide inspiration and an easy way for me to answer my students’ emails (“check out my latest post!”) I always try to create a menu where the flavors are all pretty compatible, the recipes are seasonal, and ingredients don’t repeat too much. Unless it’s tomatoes in the summer. Then all bets are off. I also like to serve fresh fruit with dessert. A platter of watermelon slices and/or a big bowl of peaches and plums on ice is always welcomed.

If I have a recipe for one mentioned, there is already a built-in link. If there’s no link, I don’t have a recipe, but there is likely one out there. I love menu-planning, so feel free to leave your suggestions or questions below. My husband already offered his suggestion, which was to add hamburgers and a topping bar + chocolate chip cookies to all the menus below!

Grilled Marinated Flank Steak

Grilled Scallions and Red Onions

Spinach Salad with Grilled Apricots

Quinoa Tabbouleh (this salad is great and goes with everything) or Charred corn salad

Peach and Blueberry Crisp

Lime Soy Grilled Fish

Cilantro Lime Slaw

Southwestern Quinoa Salad

Frozen Chocolate Covered Bananas and Red, White and Blue Popsicles (recipe coming soon!)

Grilled Fish Tacos (good topping bar is key!)

Fiesta Salad

Cilantro Lime Slaw

Grilled Mexican Corn off the Cob

Ice Cream Sundae Bar with Chocolate Sauce, Brownie Bites, Fresh Berries and Banana Slices, Pepita Brittle

Grilled chicken paillard over arugula and tomato wedges

Grilled asparagus

Nectarine and goat cheese salad

Yogurt and blueberry tart

Grilled chicken kabobs with chimichurri

Green Goddess salad

White bean, celery, and mint salad

Heirloom tomato salad (just drizzle with olive oil, aged balsamic, salt and a few small basil leaves)

Apricot, cherry and almond crisp

Beef hamburgers and Tasty Turkey Burgers with a great topping bar (lettuce, tomato, cooked onions, avocado, pickles, chipotle Vegenaise, etc.)

Kale salad with creamy lemon dressing (you could also add some cooked farro to this)

Farro with golden beets, cucumbers, feta and mint (one of my favorite salads ever!)

S’mores (traditional or with grilled bananas)

Simple Veggie Burgers (this menu works nicely with the one above)

Arugula Salad with Farro and Peaches

Grilled eggplant caprese

Mixed berry oat bars

Chickpea Burgers

Fattoush

Grilled Veggie Platter with a Lemon-Basil Dressing

Arugula salad with lemon-tahini dressing

Chocolate zucchini cake (this would also be great baked into mini muffin tins for bite-size pieces)

Grilled Shrimp Skewers

Lentil and grilled eggplant salad or Chopped grilled vegetable salad (another salad which goes with everything and everyone loves)

Watermelon, tomato and feta salad

Zesty lemon quinoa

Ice Cream Sandwiches

Grilled Chicken Souvlaki with tzatziki (beef works, too)

Warm Pita

California Greek Salad

Spicy Honey-Lemon Green Beans

Peach pie

Grilled Chicken with Mint Drizzle

Charred Corn Salad

Grilled panzanella

Green Salad with Everyday Salad Dressing #2

Stone Fruit Crostata

Slow cooker pulled barbecued chicken or grilled chicken with barbecue sauce

Cole slaw

Corn on the cob (boiled or grilled)

Spicy honey-lemon green beans

Avocado and tomato salad with Ranch dressing

Brownies (I have a healthy, GF version here)

Grilled Chicken or Steak Fajitas (don’t forget the topping bar!)

Avocado, jicama and mango salad

Mexican black beans

Green Rice

Coconut Cupcakes

I also think if you have access to really good seafood, an old-fashioned clam bake would be so much fun. You can check out Martha Stewart Living for inspiration!

july 4th

Five friday favorites 05.29.15

I often think of the beginning of the school year as bustling, but the last few weeks of school are CRAZY. I quite honestly can’t keep up with the number of performances, ceremonies, parties and permission slips. I laughed out loud at this post on Buzzfeed titled “Parents at the Beginning of the School Year vs. the End.” The lunch post I found to be especially cute. I’ll admit I am slightly off my game from September, but I’m in good company. One thing that I am really, really looking forward to is my older daughter coming from college on Saturday! I am going to burst, I’m so excited. Check out my Instagram and/or Facebook page to see what I cook up for dinner for her first night back!

Here are a few favorites I’ve talking up in my classes the last few weeks. Check them out!

Go Raw Snacks

I often tell my students to avoid packaged snacks and foods at all costs and instead encourage making things at home from scratch. There is almost always some type of additive in packaged foods, such as sugar, salt, preservatives, natural flavors, etc. However, there have been some game-changing products on the market lately that are so clean I can hardly even believe it’s true. These new snack “cookies” from Go Raw are my new addiction. There’s nothing added, they’re 100% organic and raw which means most all nutrients are in tact. I could argue these crisps are actually good for you in moderation. And did I mention delicious?! They are so crispy, perfectly sweet and satisfying and I nearly inhaled an entire bag the first time I ever opened one up. They come in a variety of flavors including spirulina (which contains banana so it tastes just like banana chips,) carrot cake, chocolate and ginger snap (my personal fave). These are available at my local Whole Foods, vitacost, Thrive Market (best price), and even Amazon!

Book: The Life-changing Magic of Tidying up

I thought I would share with you a book that I read a few months ago about the relationship between a person and his/her belongings or “things” or “stuff”. It is interesting to think about how attached we become to inanimate objects and how emotional we become when challenged to part with them. It is a reason why a lot of us end up with stuff coming out of our ears and our garages and closets filled to the brim with whatever we can stuff in there. Can you remember the last time you were at someone’s house with an empty closet or garage? Our culture has become focused on consumption and over-consumption! “The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing” was written by a woman from Japan who offers a very interesting perspective into the Japanese culture with respect to their “clutter.” I am always looking to simplify my life and especially my home. I feel more clear-headed and more in control when I am not overwhelmed with stuff and this book was very helpful to me in how to approach getting organized. This book in the very least will inspire you to clean out your closet or maybe donate a thing or two to Goodwill.

All-clad Butter Warmer

We all have those certain pots and pans that are our absolute go-to’s in the kitchen. For me, one of the pots that I use almost daily is my little All-Clad butter warmer. I’ve turned on so many of my students to this indispensable little pot and they all report back how much they love it. It is perfect for melting small amounts of butter and coconut oil, but also milk or a small amount of soup. It is a nice petite size so it is easy to whip it in and out of its storage space. One of the most common uses that I find for it is when I make pancakes- I can melt the butter for the batter quickly and then after that is done plop some coconut oil into the pot to use for brushing the griddle. I am not a fan of microwaves and haven’t had one for years so I don’t know where I would be without my butter warmer. Although I think I should rename it “coconut oil melter” since that is what it’s getting used for the most these days!

It is available at most kitchen stores including Williams Sonoma, Crate and Barrel, and Sur La Table. It is also available on Amazon with prime shipping!

Seasonal produce: cherries

The arrival of cherry season is one that is very much anticipated in my household. Whenever May rolls around, I approach the farmer’s market this time of year I have my fingers crossed that there will be buckets overflowing with sweet red cherries. And that time has finally arrived- it is cherry season! Cherries are such a treat as they are only available for a few weeks in the end of spring/beginning of summer. I think it is worth every second to pit these little fruits and indulge in a delicious handful. Cherries are perfect for desserts and fruit crisps like the one here on my blog, but I think they are also great in fresh summer salads with a vinaigrette or even served along side some dark chocolate squares for a light dessert when entertaining. I am really into cherries and raw cacao in an overnight oat porridge. Yum! And although cherries are perfectly sweet, juicy and have an addictive slight crunch, they are beneficial to our health as well. Cherries work well to fight off uric acid (which causes inflammation in diseases such as arthritis and gout) and can also help soothe our muscles after a tense workout. They also contain a significant amount of melatonin that helps to calm and relax our nervous system, so they’re perfect to eat before bedtime.

Check out a delicious cherry crisp recipe from my blog as well as a couple of others from around the web!

Apricot, Cherry and Almond Crisp

Wheat Berry Salad with Arugula and Cherries by Sprouted Kitchen

Grilled Sweet Potatoes with Cherry Salsa by The First Mess

Baby Potato and Cherry Flatbread by Green Spirit Adventures

Pluot Summer Salad with Cherries by 101 cookbooks

Superfood spotlight: spirulina

Although spirulina has seen the limelight lately, this microscopic algae has been around for billions of years- literally. I have talked about the benefits of sea plants in the past and spirulina is no exception. This superfood is actually an algae and is usually sold in powdered or capsule form. The powdered form can easily be added to juices and smoothies, but due to its seaweed-like taste, a lot of people actually use spirulina as a supplement in capsule form. The health benefits of spirulina are out of this world as it is composed 65-70% complete protein, which is the highest of any other known food. It contains 18 amino acids, is detoxifying, anti-inflammatory, and has no cellulose wall which makes it unbelievably easy to digest. Spirulina can be found at most health food stores and is also available on thrive and vitacost! Check out some ways to get spirulina into your diet!

Spirulina Smoothie by Deliciously Ella

Spirulina Chia Seed Pudding by Pure2Raw

Raw Spirulina Energy Crunch Bars by Healthful Pursuit

friday favorites

Mother’s Day Gift Guide 2015

You know how much I love to plan ahead and even though I am still in the midst of teaching Mexican classes in anticipation of Cinco de Mayo, I would like to remind everyone that Mother’s Day is next weekend!

Quite honestly, I am not a fan of commercialized, contrived holidays. BUT, mothers are the hardest working people I know and they deserve oodles of appreciation, attention and generosity. So when the mother in your life says, “Don’t get me anything,” you shouldn’t listen. Mother’s Day is an opportunity to show her that you love and adore her and you don’t take her for granted. You don’t have to spend a lot of money, or any money at all. But there needs to be some sentiment whether it is in the form of a hand-written card with a thoughtful message, homemade breakfast in bed or a “coupon” with the promise of some help cleaning up the house or some time to herself.

I was thinking about some things I would love to receive on Mother’s Day and I’ve also included a few items that I have heard some of my students say, “I am dying for a ____!” You’re welcome!

Coupons from kids

Nothing says “I Love You” like a set of homemade coupons. In my opinion, these are as valuable as gold and the gift that keeps on giving since you can stash these away to use in times of desperation, or when you just need a little extra love! I love a hand-written coupon, but if you want to give one from a child that can’t write or draw yet, there are templates online that you can print out and then fill in the blanks. Some coupons I have received from my kids include: washing, drying and putting away the dishes, no bickering with each other for a whole day, and (my favorite) 100 kisses.

Breakfast in bed

Give your mom a break from the usual 6am wakeup call and treat her to a little morning R&R with breakfast in bed! Check out some of my recipes that all of my girlfriends love and that can be made ahead of time so that you might be able to sleep in a little, too. Very important: Don’t forget to clean up after you cook!

Breakfast cookies

Chia seed pudding

Avocado toast

Raw oat and chia porridge

Bircher muesli with hazelnuts

Matcha chia pudding parfait

Sprouted French toast casserole

Acai bowl

Dry Bar gift card

Every mom loves to be pampered and a good blow dry is an easy way to feel more beautiful. I don’t know anyone who wouldn’t love a “coaster” (that’s what they call their gift cards) from The Dry Bar. There are so many locations which you can check here. Price for one blow dry can run $35-40, depending on location. Click here to order online.

Hedley and Bennett aprons

Update your mom’s apron collection with these super chic and stylish aprons! I have a few and I absolutely love them. I wrote about them in this post if you want more info. Word of advice: don’t buy someone an apron if they hate to cook! An apron is not a hint. It’s annoying! Buy Hedley & Bennett aprons here.

Shiva Rose Venus body oil

I am obsessed with all of Shiva’s products, but especially her rose face oil and my new fave, her amber body oil. This luxurious body oil is completely natural with no sketchy additives and smells like heaven.

All of Shiva’s products can be found on her amazing blog, The Local Rose. Click here for the link to the body oil.

Plenty More Cookbook

The perfect gift for moms who love to cook. This is my favorite cookbook I have bought in the last couple of years. The food is delicious, beautiful, vegetarian and inspiring. Purchase on amazon or at most major book retailers.

Lululemon Wild Tank

For the mom who loves to look chic at the gym or the yoga studio, this is the cutest top. After I wore it for the first time, I got so many compliments. It’s a little subdued in the front, but the criss-cross straps and open back are fab. I am never bummed to receive new workout clothes as a gift! Available at lululemon.com and in stores.

Flowers

You can never go wrong with a classic. No matter what anyone says, every woman loves getting flowers! I received a BloomThat arrangement last month and I thought it was perfect and very reasonably priced. Only available in LA and Northern California.

Living Plants

Flowers are always nice, but also consider a living plant which will last much, much longer. I actually buy my mother-in-law two rose bushes every year on Mother’s Day for her garden and she loves them. Potted herbs are also nice, as are orchids and succulents. Lots of my students (who happen to be moms) have asked me where I bought this particular succulent arrangement.

Clare Vivier La Tropezienne Tote

Mommies have a lot of stuff and we love big bags to keep it all together. I love this tote bag from Clare Vivier. It’s clean, classic and it comes in 7 perfect colors. I’ve seen her bags in many stores, but you can also order online.

Vitamix

This is the ultimate splurge for mother’s day. Every woman I know who doesn’t have a Vitamix, wants a Vitamix! Trust me when I say this is a life-changing appliance. It’s not just a blender. It is a professional-strength blender that can turn rocks into flour (don’t try that at home.) I use mine at least once/day because nothing else will make the perfect cashew creams, vegan mac and cheese sauce, smoothie bowls, nut milks, acai bowls and so on. It’s really expensive but it’s a workhorse and she will LOVE it. I personally love the 500 Professional series the best, but some people prefer the 750 series because the carafe is shorter and the whole machine fits under the counter better. They are both amazing! You can find select Vitamix machines in Williams-Sonoma, Sur la Table, Bed Bath and Beyond, Costco, and amazon.

Five friday favorites 04.24.15

Yay, it’s the weekend! I’ve been continuing with my Mexican-inspired classes this month and I’ve also been posting a few recipes on the blog in anticipation of Cinco de Mayo. In other exciting 😉 news, I finally got around to eating at SQIRL, the more-hip-than-I-am cafe in LA, close to Silver Lake. It’s quite literally the opposite end of LA County from me, but worth the trek since it was crazy good. I now believe the hype. Check my instagram for what I ate.

Today I’m posting some of my favorites that keep coming up in class lately. Enjoy the weekend! xo

Thrive Market website

Thrive Market is a membership-based online shopping club with a focus on products that support a healthy lifestyle. Thrive Market positions itself as a Whole Foods meets Costco — selling health food, beautycare, and home supplies at warehouse prices. I am very leary of paying for subscriptions, so when I first heard about ThriveMarket.com, I was slightly skeptical. Would I make back my membership? Do I have to buy huge quantities of stuff? What about shipping? I’m so spoiled with Amazon Prime shipping!

Well, I wouldn’t be including Thrive Market in my Friday Favorites column if I wasn’t COMPLETELY OBSESSED with this website! I think I made back my membership in my first order, and just on the olive oil alone! I bought a Sun Potion powder on amazon for $55 only to see it later on Thrive Market for $33! Thrive Market has amazing prices on so many of my favorite products—grains such as quinoa and millet, vinegars, nuts, seeds, nut butters, olive oil, and many other pantry staples. Plus they carry supplements, baby items, household goods, natural cleaning supplies and so on. You can shop by diet (vegan, paleo, gluten-free) which is handy and they have all different kinds of product suggestions, interesting articles and recipes. Shipping is free on all orders over $49 and they have such a variety of products it is easy to meet that minimum. When I realize I need something, I add something to my virtual cart and leave it there. Days sometimes and the items stay in my cart until I check out. As soon as I have added enough items to get free shipping, I place my order.

While it’s true I teach a lot of classes and have a reason to order a lot of stuff, you don’t have to order in bulk. You don’t need to order a case of 12 bottles of olive oil that are 2 liters each! You can order one bottle of normal size olive oil or tomato sauce if you want.

But most of all, I love Thrive’s mission. They’ve committed to giving a free membership to a low income family for every paid member who joins Thrive. And if you’re wondering if I get anything out this, I do not. I just really think it’s a great site and I have personally saved a lot of money. This is a no-brainer.

Maldon Salt

It is no secret to any of my students or anyone who knows me for that matter that I love salt. I think salt is the key to everything in cooking and can take any dish or food over the edge in terms of flavor. Having said that, I am very picky about what salt I use from an additive-free kosher salt for salting pasta water and marinades to a grey celtic sea salt for most dishes to all different kinds of finishing salts. Finishing salts are salts that are used to complete a dish- or finish it- and are only used sprinkled on top- and not typically mixed in or added during cooking. My favorite finishing salt, the king of them all, is Maldon salt. Maldon salt is a perfect flaky, crunchy, satisfying sea salt that I like to use for finishing salads or even chocolate, yum! I recently put a pinch on top of some chocolate chip cookies before baking and it was the thing that everyone freaked out about.

Maldon salt is a bit pricey compared to your everyday table salt, but still completely affordable at about $5/box- and it will last you a long time as just a pinch goes a long way. And, it is more for special occasions so you will only be bringing it out every once in a while. Maldon is available at most kitchen stores such as Williams Sonoma and Sur La Table, and of course is available at all of the usual places like Thrive Market, Amazon, and Vitacost.

Kyocera Ceramic Knives

My most important tools in the kitchen are my knives. I have good carbon stainless knives which we can talk about in a future post, but I am dearly attached to my ceramic knives. I have been using Kyocera ceramic knives for at least 10 years, before I started teaching cooking classes, so I am a loyal fan. I was turned onto them by a chef who was using one in a cooking demonstration and I had never seen a knife that wasn’t metal. When I picked up this knife which had a white, ceramic blade, I couldn’t believe how light it was. This is such a huge bonus for me because I’m not a big person and big, heavy knives can start to wear out my forearm. Also, because the knife is ceramic, it doesn’t rust and it doesn’t oxidize lettuce the way metal does when you cut it too far in advance.

I also love that these knives stay very sharp longer than my stainless ones. But, and this is a big but, they are not indestructible. If you wedge the blade in between two pieces of frozen bread and try to separate them, the blade will break. If you try to cut a piece of frozen ginger with a ceramic knife, it will crack. If you toss your ceramic knife into the sink and it hits the metal grate, it will probably snap. Hmmm, let me think of any other ways my husband has broken my ceramic knife….. Oh yes, the time he tried to cut off the rind from a wedge of Parmesan cheese. So the knife can break if you’re not careful, but the goods news is that Kyocera has a LIFETIME SHARPENING GUARANTEE so if you send it back to them with a check for $10, they will either sharpen the blade, replace the blade or replace the knife. They have never said no to me or anyone else I know. Great customer service.

I have 2 5.5 inch Santoku knives and a paring knife. I bought them all at a cutlery store which carried the whole line. But you can buy certain styles at Sur la Table, Crate & Barrel, Williams-Sonoma and Bed Bath & Beyond. Amazon seems to carry them all and the Santoku shape comes in lots of different colors. Very cute actually.

Seasonal produce: Rhubarb

There are certain fruits and vegetables that we see every single time we walk into the market, no matter what time of year; oranges, lettuce, onions- the staples that are always guaranteed to be available. But then you have certain fruits and vegetables that only pop up for a few weeks here and there. Rhubarb is one of those vegetables, and when I see it around the spring I like to snatch it up while I can! Contrary to popular belief rhubarb is actually a vegetable and related to buckwheat. It is, however, usually paired with other fruits (think berries, cherries and apples) and in baked goods. It is no surprise to me that rhubarb has been dubbed “the pie plant” since it is often used in fresh pies. This tart vegetable gets tender when it is baked which mellows out the flavor and makes it more compatible for sweets. Not only is the vegetable one of the lowest calorically, but since it is actually the stalk of a leafy green plant, it actually has a lot of those same health benefits such as vitamin K, folate and calcium. And of course we are getting lots of great phytonutrients from that unique red color! When purchasing rhubarb you want to look for skinny red stalks that are firm rather than floppy. You will be buying the stalks only since the leaves are actually toxic!

Store rhubarb in a bag in the refrigerator and it should last you a week or so as long as it stays firm. I have a recipe for a delicious and easy strawberry-rhubarb sauce that my kids love putting on pancakes, waffles, oatmeal, and French toast! Check out some other rhubarb recipes from around the web as well!

Spice Braised Rhubarb by Savuer

Rustic Rhubarb Tarts by Smitten Kitchen

Rhubarb Fennel Crumble by Beyond the Plate

Rhubarb-Strawberry Chia Pudding by The Year in Food

Spicy Chicken Thighs with Rhubarb-Cucumber Salsa from Bon Appetit

Strawberry-Rhubarb Crumble by 101 Cookbooks

Superfood Spotlight: Camu Camu

With all of the superfoods that are coming from the Amazon (that’s the rainforest, not the website,) maybe we all should just pack up and move there. JK. Camu camu, another Brazilian fruit loaded with tons of nutrition and health benefits, is available in the US in powder form. It is grown in the flooded areas of the Amazon rainforest and are about the size of a lemon with a pale orange/red color. While similar to its other Brazilian fruit counterparts, Camu Camu is loaded with antioxidants- but it is actually the Vitamin C content that this fruit is really known for. Just one teaspoon of camu camu powder has 60 times more Vitamin C than an orange. I think that is amazing. And, since the Vitamin C is actually consumed in food form, it is more effective and absorbable by our bodies than any synthetic variety. Camu Camu also contains essential amino acids, beta-carotene, and potassium, to name a few. The flavor is a tart tropical fruit flavor that lends itself to being added to smoothies, juices, or fruity yogurts. It is available at Whole Foods, and on Amazon, Vitacost and ThriveMarket (best price.)

friday favorites