Five friday favorites 04.17.15

I have some old and new favorites to share this week.  And in between Friday Favorites, I am posting some amazing Mexican recipes to get you ready for Cinco de Mayo.  After which comes Mother’s Day, Memorial Day, school graduations, and Father’s Day — all in the next two months!  Lots to celebrate and lots to plan!

 

Jem Raw Organics Sprouted Nut Butters

Jem Raw Organic nut butters | pamela salzman

I know you already have a dozen nut butters that you love.  I personally have 2 dozen that I love!  But Jem Raw Organics has just stolen my heart for the time being with their out-of-this-world, creamy, delicious, perfectly sweet nut butter.  Jem Raw Organics has a line of sprouted (yes, sprouted, which means more digestible) organic, raw nut butters.  There are 4 delicious flavors to choose from, each inspired by a different superfood.  Does it get any better than that??  I actually bought all 4 and I heard they are introducing a cashew butter soon!  The unanimous favorite in our house is the Cinnamon Maca Almond Butter, but the Superberry Maqui Camu Almond Butter, Hazelnut Cacao, and Coconut Cardamom Almond Butter are also incredible.   I actually love putting the Coconut Cardmom flavor on my smoothie bowl because the coconut in the nut butter firms up when it comes into contact with cold and it becomes like Magic Shell!  Yesterday, I topped my oatmeal with the Superberry flavor and my son was eating a piece of toast with the Cinnamon Maca.  We are all hooked!

Unfortunately, they are expensive.  But, I’m never going to spend 72+ hours soaking, sprouting, and grinding almonds.  Are you?  I buy the 16 ounce size (which is the largest) from ThriveMarket.com which has the best price I have found at $23.95.  (It’s $29.99 on Jem’s website.)  I have seen the 6-ounce size at Whole Foods and other markets, and you can always order on amazon.  And then you’ll want to hide them in your pantry in the way back so no one will no they’re there and you won’t have to share. 😉

 

Beyond Yoga Salt and Pepper Stretch Capri Leggings

Beyond Yoga salt and pepper stretch pants

Due to aforementioned obsession with Jem nut butters, I need to exercise.  Often.  My workout clothing of choice is usually a stretch yoga pant and cami.  Tops are easy, but not all pants are created equal.  So when I find a pair of pants that fits me perfectly, is beyond comfortable and looks cute too, I’ll take them in every color, please!  These Salt and Pepper Stretch Leggings made by Beyond Yoga are my new faves.  I have them in Seaglass-White (that’s me on the left) t’d I just ordered another pair in Black-White (that’s a model on the right.)  As soon as the other out-of-stock colors come back in, I will probably order them, too.  They are ridiculously soft, fit like a glove, have the perfect amount of compression and stretch, and are super flattering since the waistband comes above my muffin top and holds my midsection all in.  I cannot deal with yoga pants that hit below the muffin top!!  Cannot.  These are the perfect yoga pants for me!  I bought mine on the Beyond Yoga website.

Microplane Graters

microplanes

I am not a useless-kitchen-gadget person.  I only possess tools which will actually make cooking easier and more fun.  And I especially like tools that do more than one thing.  So if I highlight an appliance or item on my site, it’s because I love it and can’t live without it.  Microplane graters are one of my absolute favorite kitchen tools.  There are many different styles/levels of coarseness.  I have the rasp grater which is perfect for zesting citrus and nutmeg (not that I ever grate fresh nutmeg if I’m being honest) and the coarse grater which I use for grating Parmesan cheese, chocolate, ginger and garlic.  I have had my Microplanes (Microplane is an actual brand name/company) for at least 10 years and they are still in great condition and the teeth are still razor-sharp.  I also love that they take up very little space in the drawer.  Word of advice — do clean your Microplanes immediately after using, otherwise the stuff you grated will dry up and get stuck in all the teeth and will not be fun to clean.  They are dishwasher safe, but I always wash them by hand.

Microplanes are not expensive and will run around $11 for the rasp and more for the large box grater.  I have seen Microplanes in Whole Foods, Bed Bath and Beyond, Sur La Table, Williams-Sonoma and on amazon.com, which has the best price.

 

Seasonal Produce: Sweet Peas

peas

When I think of spring produce,e one of the first things that comes to mind is peas.  There are many varieties of peas, but I’d like to highlight green English peas this week since fresh ones have recently hit the farmers markets for a brief appearance.  English peas, also known as shell peas and garden peas, grow in a pod and need to be shelled before consuming (as opposed to Sugar Snaps and Snow peas where you eat the whole thing.)  So if you buy them fresh, there is some work involved.  I actually think shelling peas is a very zen activity, if you have time naturally.  I love the idea of sitting in a rocking chair on a wraparound porch shelling peas and listening to birds chirp.  I don’t have a wraparound porch or a rocking chair and I don’t really have the time to sit around shelling peas, but I love the idea of it!

When English peas are very fresh, they are so tender and sweet.  If they have been off the vine for a while, they can get a little starchy.  Luckily, frozen peas are easy to find and a great option if fresh is not available.

Peas are very rich in vitamin C, vitamin K, manganese and also contain fair amounts of  iron, folate, vitamin B1, phosphorous, magnesium, potassium, and copper. Peas are also high in fiber.  But what surprises many people is how much protein a cup of peas contains — 9 grams!!  Not surprisingly , I’seen pea protein powders gain in popularity lately.

A weird fact about green peas is that they contain an anti-fertility compound called m-xylohydroquinone, so it is recommended that pregnant women avoid them.

Here are some great recipes for English peas:

Three Pea Saute with or without Turkey Bacon

Minted Pea Dip

White Bean Salad with Peas and Mint from Not Without Salt

Peas with Leeks and Tarragon by Ashley Neese

Risotto with Peas, Marjoram and Asiago by Martha Stewart

Cold Pea and Basil Soup by Gwyneth Paltrow via Saveur

Superfood Spotlight:  Raw Apple Cider Vinegar

Bragg Organic Apple Cider Vinegar

Are you thinking “how is raw apple cider vinegar a superfood?”  I realize vinegar might not be bursting with the same antioxidant levels as acai, but raw (emphasis on raw) apple cider vinegar is teeming with health benefits.  I use Bragg’s Raw Apple Cider Vinegar which contains what is called “the mother.”  The mother is a cloudy mass of naturally occurring pectin and proteins that form during fermentation. Filtered and pasteurized vinegars will not contain the mother and therefore lack the enzymes and other nutritional properties in raw ACV that have such a positive effect on the digestive process.  Raw apple cider vinegar contains minerals and trace elements, LDL cholesterol lowering pectin, acetic acid (which can help burn fat), anti-viral malic acid, live enzymes, amino acids and many other beneficial nutrients.  And it’s really cheap!

Vinegar is not just for salad dressings, although you can find my favorite everyday vinaigrette here.  I also drink it with water.  To improve digestion, take a tablespoon of ACV in a big glass of room temperature or warm water around 15 minutes before a meal to stimulate digestive juices for better breakdown of your food. In addition, raw apple cider vinegar can help:

  • heartburn, intestinal problems and constipation
  • increase the good bacteria in the gut and prevent candida
  • strengthen the immune system
  • detoxify and cleanse the liver
  • lower blood pressure
  • minimize bad breath
  • balance the skin’s pH levels, resulting in glowing skin!

It is important to dilute the vinegar though, and not just drink it straight.  Yikes!  If you think it’s too sour, just use more water.  Don’t add sugar or honey to the water, because that defeats the purpose!

 

Five friday favorites 04.10.15

I’m laying low this week after a marathon of Passover cooking and baking last weekend!  This year for spring break, we’re taking a little stay-cation at home and enjoying a visit from my mom.  It has been nice to have her here without the hustle and bustle of getting school lunches ready and driving around to soccer practices and music lessons.   And my house smells like espresso whenever she’s in my kitchen.  Yum!

However, I did not forget about you, my dear readers.  I have some fabulous favorites to share with you today!

Hedley & Bennett aprons

Hedley & Bennett aprons | pamela salzman

Sad but true, I probably get more excited these days about adding an apron to my collection than I do a new pair of shoes or cocktail dress.  I love it when I can find a good quality, simple apron that doesn’t look like it came out of the 1950s!  I recently purchased a couple of aprons from Hedley & Bennett and have hardly been able to take them off since! (Is that sad too?)  The company was started by a young culinary student who was sick of the hot, stiff, boring aprons that they had to wear throughout school- she thought that there was room for a little style in the kitchen and I couldn’t agree more.  They have several cute styles to choose from, and the are made with high quality materials (reversible and washable denim, linen, or chambray) and have features that I love such as an adjustable neck strap (very important for shorties like me,) double lap pockets, and a towel loop.  Their aprons come in all different sizes, lengths, and colors and there is even a home line with napkins and potholders, plus children’s aprons that I think are adorable and a great gift!  Check out their website here! http://www.hedleyandbennett.com

 

Nut milk bags

nut milk bag | pamela salzman

I don’t know what I ever did before almond milk rolled into town.  I use almond milk almost daily for finishing my oatmeals and porridges, in smoothies and smoothie bowls, on granola, in quick breads and desserts, you name it.  I am committed to making my own as all of the commercially prepared brands contain additives such as gums, natural flavors, and carrageenen, which are all “No’s” in my book.  Plus nothing compares to the taste and texture of homemade.  So I think it is very much worth it to make your own.  For the step-by-step, check out my post on how to make almond milk.

If you want to make your own almond milk, you can use a fine mesh sieve, but the best nut milk comes from using a nut milk bag!  Nut milk bags are great for making quick work of straining the milk after blending, plus it allows you to squeeze every last drop of creamy goodness out of the almonds.  I prefer them over cheesecloth, which allows too much pulp to come through.  The best nut milk bags are made from nylon which can stretch and twist without tearing.

Nut milk bags are rather inexpensive and should last at least a couple years.  I have two that I bought several years ago that I use twice/week and they are still holding strong.  When I am done using my nut milk bag,  I turn it inside out, rinse it with warm water and let it air dry.  My local Whole Foods sells nut milk bags near the almond butter and you can also get them on Amazon.  This Vita Nut Milk bag for $9 and this one by Elaina Love for $6 are both great.

 

Tulsi tea

Tulsi tea | pamela salzman

Since I can’t handle the caffeine in coffee, drinking hot tea is my daily beverage with breakfast or mid-morning.  While there are many great teas out there that are so beneficial to our health, Tulsi tea is one of my regulars.  Tulsi Tea is made from Tulsi leaves, which is a plant also known as “Holy Basil.”  It reigns from India and used in Ayurvedic medicine to counter stress and was once worshiped by Europeans for it’s extreme healing powers.  Today the Tulsi plant is still used for medicinal purposes for treating conditions from the common cold to tuberculosis.  In tea form Tulsi can be very calming, soothing and stress relieving (who doesn’t need that??), mood uplifting, and contains many antioxidants.

I buy the Organic India brand of Tulsi tea, which I find at Whole Foods.  There are actually more than a dozen flavors of Tulsi tea, but the original has a lovely, lightly sweet flavor that resembles a blend of mint, licorice and clove.

 

Seasonal produce:  Artichokes

artichokes

With their tough, thistle-y exterior, artichokes can be quite intimidating and often overlooked.  However, this delicious spring vegetable is only available fresh for a few months out of the year and is super nutritious and not to mention delicious.  While the heart of the artichoke is what usually gets all of the love since it can be purchased already prepared and because it has the most flavor, you shouldn’t write off the leaves just yet.  Actually, most of the nutrients of this vegetable reside in the leaves- artichoke leaf extract is actually used medicinally to treat high cholesterol among other things!  Artichokes are also high in fiber, packed with antioxidants, and contain extremely beneficial phytonutrients.  When picking out a whole artichoke, look for ones that are deep green in color, have a tight leaf formation and feel heavy for their size.  Store your artichokes in the fridge where they will keep for about a week.  Preparing whole artichokes can be a little intimidating if you don’t know how, but once you have it down you will be steaming artichokes in your sleep!  Check out this how-to video from my site https://pamelasalzman.com/cook-whole-artichokes-video/  for guidance.  Here are a couple of artichoke recipes from my site as well as some others from around the web!

Whole steamed artichokes with tomato-basil salad

Baked chicken with artichokes and capers

Asparagus and Artichoke Frittata 

Roasted artichokes with Chorizo Dressing from Foodie Crush

Roasted Artichokes with Red Pepper Aioli from A Spicy Perspective

Steamed Artichokes with Light Balsamic Vinaigrette from Serious Eats

 

Superfood spotlight: Lucuma

lucuma powder | pamela salzman

I am always on the lookout for low-glycmemic sweeteners that won’t raise my blood sugar.  Lucuma powder fits the bill and is a great addition to smoothies and juices, and can even be used as a sweetener for desserts.  Lucuma is a Peruvian fruit that actually looks similar to an avocado but is bright yellow on the inside.  This super nutritious fruit contains iron, zinc, calcium, protein and fiber just to name a few of the benefits.  The flavor complex is pretty unique and similar to that of maple, caramel, and custard.  Lucuma is actually a very popular ice cream flavor in parts of South America!  The great thing about Lucuma is that while there are a variety of less-processed, unrefined sweeteners out there (maple syrup, honey, coconut sugar), this is a sweetener that is not only unrefined and low-glycemic but actually has lots of health benefits!  Try subbing in lucucma powder in baked goods for part of the sugar, or stir it straight into smoothies, hot chocolate, yogurt, oatmeal, or puddings!  Whole Foods sells lucuma and it is also available on Thrive Market, vitacost, and amazon!

 

Raw Vegan Lucuma Ice Cream from Sunfood

Coconut Fudge by Julie Morris

Lucuma Caramel Brownies by Vegan Wealth

Brownie Batter Balls by Amber Shea Crawley

My Passover Menus and Timeline

onion braised beef brisket | pamela salzman

With Passover and Easter coming up fast, many of my students have been asking me after class what they should make for the holidays and the timing of everything.  Timing, timing, timing!!  It seems to be the reason for so much anxiety and for good reason.  Timing is everything!  This is my first year doing Passover, but I’ve plenty of experience preparing Thanksgiving and multiple other holidays and dinner parties, so Passover shouldn’t be any different.  Although my husband’s family is traditional and likes to observe two nights, which means two dinners back-to-back!  So here are the two menus I am doing with the corresponding timeline.  If I have a recipe posted, I have linked to it.  If there’s no link, I’m winging it or I just haven’t posted it.

baked chicken with artichokes and capers | pamela salzman

I have actually gotten a few things done already because I still have to teach classes this week and post recipes to the blog, so I need to be uber organized!  Feel free to post any questions down below and I’ll do my best to respond as quickly as possible!

Friday, April 3rd

  1. Chicken and matzoh ball soup
  2. Fish with caramelized leeks
  3. Onion-braised brisket
  4. Cauliflower Mashed Potatoes
  5. Roasted asparagus
  6. Sweet potato casserole (with nut topping instead of cornflake topping)
  7. Salad with endive, oranges, radishes, avocado

Desserts:

  1. Lemon Ice Torte x 2
  2. Paleo Chocolate Cake with frosting
  3. Banana carrot almond flour muffins made into 2 9-inch cakes with cashew cream frosting
  4. Coconut macaroons x 2 (half dipped in chocolate)
  5. Cashew cheesecake

Fruit salad (my friend is bringing)

the perfect spring salad | pamela salzman

Saturday, April 4th

  1. Chicken and Matzoh Ball Soup
  2. Braised chicken with artichokes
  3. Onion-braised brisket
  4. Roasted rutabagas with balsamic
  5. Puree of broccoli
  6. Potato kugel (I’m trying this recipe for the first time, but if anyone has a great one, please share!)
  7. Spring salad

Leftover desserts from night before

asparagus salad with feta, walnuts and mint dressing | pamela salzman

Up to a week in advance:

Mother-in-law asked to bring matzoh balls on Friday

Make stock and freeze (homemade chicken stock recipe here)

Make coconut macaroons batter and refrigerate

Make Banana carrot almond flour cakes and freeze

Make cashew frosting and refrigerate

Make salad dressing for spring salad

Make Paleo chocolate cake and freeze

 

Tuesday March 31st:

Prep cauliflower into florets for mash

Segment citrus (how to segment citrus here)

Make dressing for endive orange salad

Make base for lemon ice (for torte)

 

Wednesday:

Make lemon ice in ice cream maker

Assemble lemon ice tortes and freeze

Wash broccoli and cut into florets for puree

Slice cabbage for spring salad

Chop fresh parsley for garnish for chicken

Make nut topping for sweet potato casserole

Bake macaroons, dip half in chocolate, store in airtight container

 

 

Thursday:

Salt chicken (the secret to great tasting chicken article and how to season ahead here)

Wash lettuce

Wash microgreens

Slice radishes for both salads and carrots for spring salad, cover with water to keep fresh

Wash and slice leeks

Defrost desserts (banana-carrot cakes, chocolate cake)

Defrost stock for soup

Defrost fish

Wash and prep berries for torte

Make sweet potato casserole minus topping and refrigerate

Prep veggies and chicken for matzoh soup

Make chocolate whipped cream and ganache for cake, ice cake, and refrigerate

Make brisket and refrigerate

Prep asparagus and refrigerate

 

Friday:

Peel and cube potatoes for cauli-mash, place in water

Frost banana carrot almond flour cakes

2-3 hours in advance: Remove chocolate cake from fridge and let sit at room temp

4 hours in advance: Top sweet potato casserole with topping, bake at 350 degrees for 40 min

4:00 pm: Make cauliflower mashed potatoes and place in bowl over simmering water to keep warm.

Remove lemon torte from freezer, garnish with berries

Caramelize leeks and let sit off heat until ready to serve fish

Slice brisket and reheat on stove

6:00 pm:  Place soup and matzoh balls on stove on warm

Roast asparagus at 400 degrees for 12 minutes and leave at room temp

Slice endive and avocado

Assemble Endive orange salad and dressing

 

Saturday Morning:

Make broccoli puree and refrigerate

Peel potatoes for kugel and place in water

Peel and cut onions into wedges for kugel

Peel and cube rutabagas

Slice onions and garlic for chicken

Measure out artichokes, stock, bay leaves, mustard, capers in same bowl

Wash and chop chives for salad

Tear lettuce into pieces and assemble salad

Slice brisket and reheat on stove

6:00 pm:  Place soup and matzoh balls on stove on warm

When serving soup, bake fish for 12 minutes

Make potato kugel and bake at 350 degrees for 45-55 min in small oven with Broccoli Puree 350 degrees for 45 min to reheat

Brown chicken, saute veggies and deglaze pan, meanwhile roast rutabagas 425 degrees for 40 min in big oven.

Braised Chicken 375 30-35 minutes in big oven, pull out to rest and turn up big oven to 450 to finish rutabagas

Dress salad

passover desserts | pamela salzman

Other recipes I like for Passover:

Dairy-free Creamy Asparagus Soup (sub potatoes for the oats)

Cauliflower and Roasted Garlic Soup 

Easy No-fail Whole Roasted Chicken

Orange-rosemary Glazed Chicken (use coconut aminos in place of shoyu/tamari)

Poached Salmon with Cucumber Yogurt Sauce

Maple-Mustard Roasted Vegetables

Asparagus Salad with Mint Dressing

Quinoa and Spinach Salad with Feta and Dill

Zesty Lemon Quinoa

Flourless Chocolate Cake

Healthy Chocolate Fudge 

Five friday favorites 3.20.15

I am just LOVING the extra bit of daylight we gained from daylight savings!  It’s so nice on many levels.  I noticed on my calendar that Easter and Passover are right around the corner so after this week, I might break from Friday Favorites for a bit to focus on recipes for the holidays.  I am actually cooking Passover dinner for the first time in a long time.  I am normally only in charge of all the desserts for both nights, but my in-laws’ house is under construction, so I gladly volunteered for the job.  I just need to start planning!  I would love to hear what you are all cooking, if you’re willing to share!  On to my favorites:

 

Omica Organics Stevia

my favorite stevia

Even though I try and avoid white sugar and other refined sweeteners as much as possible, I still need to find a way to satisfy my sweet tooth.   While I have learned how to easy adapt less refined sweeteners- such as honey, maple syrup, coconut sugar, and even dates- into most recipes that call for sugar, these are still going to be slightly offensive to the body and raise our blood sugar and aren’t considered health foods that should be consumed regularly. Furthermore, there are some people who cannot tolerate high-glycemic foods at all, but miss the flavor of sweet foods.  There is a sweetener that does not raise your blood sugar, is sweeter than sugar and not made of artificial chemicals…Stevia!

Stevia is a plant that is typically grown in South America, and its leaves have been used to make extracts and powders in the US as a sugar-free, calorie-free, non-glycemic sweetener.  While the Stevia plant is completely natural and found in nature, you do have to watch out as some of the big companies (think Coke and Pepsi) have gotten a hold of the plant and processed it with additives and chemicals.  You want to always check the ingredients list and avoid anything containing maltodextrin, dextrose, silica, agave syrup, sugar alcohols, etc.  If you buy stevia powder, it should be green, not white!

Stevia is incredibly concentrated so you do not use it one-for-one in place of sugar.  Yikes!  Sometimes if I want to sweeten up my overnight oat and chia porridge or a cup of tea, I might add a couple drops.  That’s it!  There is no exact conversion rate because different stevia products have different levels of sweetness.  But a general rule of thumb is 1 teaspoon of stevia (powdered or liquid) is equivalent to 1 cup of sugar.  And a pinch of powdered stevia or 2-4 drops of liquid stevia is equivalent to 1 teaspoon of sugar.

My favorite brand of Stevia is made by Omica Organics.  It is completely unprocessed and unreconstituted leaving it with an aromatic sweetness without the bitterness that is often associated with Stevia Products.  The saccharin-like aftertaste is the most common criticism of stevia and every brand tastes different.  But I tried many and personally like Omica the best.  It is available on amazon at a great price (remember you only use a few drops at a time) and also at Moon Juice if you are local in Los Angeles.  I have not had great luck substituting Stevia for 100% of the sugar in baked goods like cookies and cakes, but I find it is a great addition to my smoothies and smoothie bowls, or could be substituted in recipes calling for small amount of honey or maple syrup.  There is one recipe on my site for a grain-free coffee cake that use part sweetener and you can check that out here.

 

Boos Block

Boos Block Cutting Boards

Cooking at different people’s houses throughout the years, I have seen my fair share of cutting boards.  I have used plastic, wood, bamboo, glass, disposable, square, circle, oval, thick, and thin.  There is one board that I think is beyond all of the others in terms of quality and ease of use.  I love doing my chopping on a Boos Block cutting board.  Boos boards were designed and made by John Boos dating all the way back to the 1800s.  The Boos block is made out of maple wood and is a thick, heavy, real-deal cutting board.

My students often ask me if I prefer wood or plastic cutting boards—a lot of them use plastic because they feel like they are easier to keep clean and won’t absorb as much of the bacteria.  However, research shows that wood has antibacterial properties by nature, and does not harbor bacteria the way that plastic does.  Also, it is easier on our knives and our hands and arms because the wood absorbs the pressure from the knife, which keeps us from wearing out too quickly when chopping and also keeps our knives from dulling sooner.  I wash mine with soap and hot water after each use, and oil it every couple of months.

These boards are pricy but trust me when I say you will have this for decades to come.    All my other cutting boards at some point have warped, split or been cut up too much.  I have had my Boos Board for ages and it’s the only one that has lasted.  I think they’re also great to use for a cheese board or to serve hors d’oeuvres!  I got my board at Sur La Table and you can also get them at most kitchen stores (e.g. Williams-Sonoma and Bed Bath and Beyond) and they are also available in a variety of sizes on Amazon with free prime shipping!  I personally love working with a really big cutting board, but you should figure out what your storage limitations are before buying one that is too big.

 

 

Organic Frozen Figs from Trader Joes

Trader Joe's Organic Frozen Figs

Trader Joes had really been getting their act together lately- it seems every time I go they have some kind of new organic product that finds it’s way into my shopping cart each week.  Recently I have been loving their organic, frozen green figs.  These are the Smyrna variety of fig and they are so big, sweet and juicy.  When defrosted they do not quite hold their same consistency as a fresh fig, but can still be used for sauces and jams, poached for desserts, and added a great topping for pizza.  My favorite way to use them is to add them to smoothies and smoothie bowls.  In fact I am eating a smoothie bowl right now that is blended frozen banana, frozen figs, hemp seeds, walnuts, almond milk and a little maca powder.  Freaking delicious.  Or even if I’m caving something sweet, a big partially defrosted frozen fig hits the spot.  These are the perfect alternative to fresh figs that have a short season and can be a little pricy for throwing into a smoothie.    Fig season is so short that it is nice to be able to enjoy this fun summer fruit all year round!

 

Seasonal produce: radishes

Radish love

Springtime means radishes are in season and I love adding this crisp and crunchy vegetable to spring salads, topping avocado toast, dipped into hummus, or even raw with a little butter and sea salt.  Delish.  Radishes have a bite to them and can taste quite bitter, but I have found that can be easily balanced by slicing them very thinly using a food processor (with a 1mm or less shredding disc) or by using a mandolin.  If I have the time and the patience, a knife if also capable of doing the trick!

There are actually so many different varieties of radishes beyond the basic red.  Check your produce aisles and farmers markets for varieties like Easter Egg, French breakfast, and my favorite, Watermelon, which is so stunning.

Besides being a delicious addition to the fresh list of spring produce, radishes are so nutritious for our bodies.  They are detoxifying, incredibly cleansing to our digestive system, keep us hydrated and have a cooling affect on our bodies, which will be important as the temps start to creep up in the next few months!  Look for radishes that are firm with fresh green tops.  When you get home from the market, remove the tops and store radishes in a bag in your fridge and they will last for a week or two there.  If your radishes soften prematurely, you can refresh them by soaking them in cold water for a few hours.

Check out a couple of my favorite ways to eat radishes below from my site, as well as a few radish recipes from around the web!

https://pamelasalzman.com/wheat-berry-salad-with-lemon-tahini-dressing-recipe/

https://pamelasalzman.com/grilled-fish-taco-recipe/

Asparagus and Radishes with Mint from The Kitchn

Corn, Avocado, and Radish Tartine from Serious Eats

Radish and Green Tomato Salsa at Nourished Kitchen

Roasted Radishes from Spoon Fork Bacon

Pickled Radishes from David Lebovitz

 

Superfood spotlight: Maqui Powder

Maqui

There are so many different powders on the market right now it’s hard to keep track of them all.  I love when I find a new superfood powder that I can incorporate into more practical recipes rather than always just having the option to add them to smoothies.  Maqui powder is the ground up form of the maqui berry, which originates in Chile and is super high in antioxidants.  It also contains Vitamin C, Calcium, and Iron, and contains phytonutrients that are anti-aging and anti-inflammatory.  Maqui powder has a tart fruity flavor and I like to pair it with other berries such as raspberries or blueberries and find those flavors are compatible.  I have even added a Tablespoon or so of maqui powder to my raspberry chia jam  and acai bowls with great success.  Berry and banana-based smoothies are also a natural choice for a little extra berry and antioxidant boost.   Navitas Naturals or SunFood Organics are both great brands and can be found at Whole Foods as well as Vitacost and Amazon.

 

Five friday favorites 3.13.15

It has been a great, but slightly exhausting week!  The change in daylight savings always throws me for a loop.  My daughter came home from college, made an appearance for a bit and then escaped to the desert with her friends.  I am feeling lucky that she graced us with her presence even if it was just for a couple days.  She came back yesterday and naturally I will start bribing her with food to stay put until she goes back to school tomorrow. 😉

I had a couple of requests for favorites this week.  Ask and you shall receive!  Speaking of which, I’m continuing to test recipes with almond pulp (do try the banana bread recipe with almond pulp) and all I can say is, GAME CHANGER!  Stay tuned for more!

 

Hook and Go Portable Folding Shopping Cart

hook and go foldable cart

I try to buy local food as much as I can, so I am often making trips to my local farmer’s markets to stock up on seasonal produce.  My trips have become so much more enjoyable since I started bringing this foldable farmer’s market cart, which I received as a birthday gift from a few friends several years ago.  This cart is so handy and compact (it folds up really easily) – I can keep it in my car so it is available whenever I need it.  And, I am doing my body a favor by not lugging around 10 pounds of produce on my shoulders!  Also, a major plus to this cart is that your bags each hang individually, so you don’t have to worry about smashing the produce at the bottom of your cart.  If going to the farmer’s market is on your weekly to-do list, this cart is defeinitely worth the investment.  You can get this cart directly from the company website and it is also available on Amazon!

 

Erin Condren Compliment Cards

Erin Condren compliment cards

I feel like there is a big movement happening right now in the world encouraging women to be supportive of other women.  I am all for that and it’s something that I would encourage my girls to do as well.   Erin Condren recently spoke at our Charity League meeting where she shared her inspiring journey about how she became such a successful business woman.  She was generous enough to leave each one of us (and there were almost 200 people there!) with a packet of her adorable compliment cards.

These cards are such a fun and cute way to send spread positive energy to anyone who needs it.  Some quotes include “You are capable of wonderful things” and “Trust me, you are lovely” on one side with colorful and stylish designs, and a blank space on the back for a personal message.  I think these are a great way for anyone, but especially young girls, to get into the habit of complimenting and being supportive of one another.  You can get a pack of 10 cards for $5 and they are available on her website.

 

Rubber Gloves for Multiple Kitchen Uses

gloves

These gloves may seem like they are useful only for household chores like cleaning and doing the dishes.  However, I have been using these gloves for years in the kitchen for things like deboning chicken to flipping turkeys at Thanksgiving!  Most of the time when meat comes out of the oven, it is too hot to touch with our hands, even after resting.  And sure a knife works to pull the chicken off of the bone, but I find that getting in there with my hands does a much better job.  Although I couldn’t do it without these gloves which help protect my hands from the heat.   Similarly, at Thanksgiving, I find it almost impossible to flip the turkey using any kind of kitchen tool even if it was designed for doing so.  Again, I like to use my hands and they can easily be protected by this pair of gloves.  While I have been using rubber gloves for years, I have recently become obsessed with these ones from If You Care, which is an eco-friendly, sustainable company that guarantees their rubber is sourced from a responsibly managed plantation.  They are also made from 100% renewable sources and do not test on animals.  Plus these gloves seem to last me a very long time.  Major pluses all around.  I get my gloves at Whole Foods (in the section with cleaning supplies), and they are also available on thrivemarketamazon and vita-cost.  They do run small, though.  The small size is good when I carve meats so that there’s no extra material to get in the way (and get sliced), but they are snug.  For washing dishes and everything else, I prefer the medium size.  If you just want one pair, go with medium, or if your hands are big, buy the large size.

 

Seasonal Produce: Sugar Snap Peas

sugar snap peas

I think the pea family is a totally underrated family of vegetables.  Crisp, refreshing and sweet, peas come in a wide variety- English, Snow, and Snap which are available in early spring.  You may be seeing some at your local markets right now if you’re lucky.  My personal favorite, the Sugar Snap pea, is a hybrid between an English pea (the most common kind that usually comes frozen) and the Snow pea.  Whoever invented the Sugar Snap pea was a genius for taking the sweetness of the English pea and pairing it with the edible pod to create the perfect Sugar Snap pea!  And since you are eating the pod, you are getting tons more fiber and Vitamin C than if you were just eating the pea.  Snap peas are also an excellent source of folic acid- which is a super important nutrient for expectant mothers.

When purchasing snap peas, look for ones that are bright green and feel crisp and fresh and pop when you snap them in half.  Avoid any cracked or limp pea pods.  Wash and trim your sugar snap peas before eating by trimming off the top of the pod and pulling the string off that runs along the curved edge.  I usually keep my snap peas in a bag in the fridge for 4-5 days.  While snap peas are perfectly delicious raw (Mr. Picky actually loves them!) with some hummus or in a salad, snap peas are also fun to use in other ways.  Check out two of my recipes below from my site plus a few others from around the web!

Minted Sugar Snap Peas

Three Pea Saute

Sugar Snap Peas with Lemon-Chili Breadcrumbs from Food52

Sugar Snap Salad from Bon Appetit

Roasted Sugar Snap Peas with Sesame Dipping Sauce from Edible Perspective

Ravioli with Snap Peas, Pea Shoots and Minty Pea Shoot Pesto from Sunset Magazine

Slightly Spicy Sugar Snap Peas with Mint and Lime from Fine Cooking

 

Superfood Spotlight:  Matcha

matcha

We have all heard about the benefits of green tea for some time now, right?  I don’t think it’s a newsflash to report that it’s more beneficial to swap your standard cup of joe for a more healing cup of green tea.   While green tea is a very powerful and nutritious plant, there is only so much of the nutrition you can absorb from the leaves steeping in your water.  Imagine if we could just eat the tea leaves directly, and receive all of the benefits that way!  Enter matcha which is a powder made of ground up green tea leaves, which if authentic, should be a deep green color with a grassy flavor.  Look out for matcha that is drab-colored since that is low quality and low in antioxidants.  I also avoid matcha that is from China.

Matcha is extremely beneficial to our health due to it’s high levels of antioxidants, phytonutrients, and amino acids.  Combined with the caffeine, matcha is supposed to keep you calm and focused for an extended period of time, rather than leaving you feeling wired and jittery like the traditional caffeine in coffee.  However, there is still about 25mg of caffeine per teaspoon of powder (about 1/3 of the amount in coffee), so this is not something that I would let your young kids consume.  Traditionally matcha is whisked into warm water to create a tea or added to steamed milk to make a matcha latte.  There are tons of other ways to use matcha as well, including adding it to your smoothie or oats, adding it to cookies, breads, and pancake batters, or even mixing it with some chia seeds and almond milk to make a matcha chia pudding (recipe coming soon!) to add a pale green tint.

I haven’t tried every brand of Matcha out there, but the organic ones I have tried and liked include:  Do Matcha ceremonial grade and Taste of Kyoto reserve.

Five friday favorites 3.6.15

All I can say is….the snow has to end eventually.  For all of you living outside my sunny bubble of Los Angeles, you have my sympathies.  I have deliberately not instagrammed a single smoothie bowl or icy shake out of respect.  Maybe some of you will come for a visit next winter.

My daughter goes to school in Texas and even she is over the cold, snow and ice.  She’s coming home tonight with a few friends for Spring Break.  They originally planned to go skiing somewhere and I guess they thought, “Hmmmm, we could go to some more snow and cold weather or we can go to Southern California and walk around in our shorts.  Hmmmmm…..”  Smart girls.  And super exciting for me!   I can’t wait to see her, and to make all her favorites while she’s here.  It’s a mother’s dream to cook for appreciative and hungry children. 😉

I have a few more favorites I’ve been sharing in my classes this week.  But before we get to those, since you’re here, would you kindly take 15 seconds out of your busy day and nominate me for a Saveur Food Blog Award if you enjoy my blog?  I think the category of Best Special Interest Blog would be fitting.  Thank you so much!  Here’s the link (and I promise it takes 15 seconds!) http://www.saveur.com/article/contests/blog-awards-2015-nominate

Staub Enameled Cast Iron Cookware

staub enameled cast iron cookware | pamela salzman

People always ask me what cookware they should buy either because they are starting from scratch or they need to replace what they have had for too long.   I cook everyday both in my house and other people’s houses, so I have tried almost every brand out there!  And one thing I know for sure is that quality cookware will last you a lifetime and it will help you cook better.  I avoid non-stick cookware coated with Teflon, PFTE’s and PFOA’s because they are toxic.  And I also avoid untreated aluminum pots and pans because they will leach metals.  Basically I stick to stainless steel, cast iron and enamel cast iron for most of my cookware.

There are several brands to which I am loyal, and one of them is Staub which makes very high quality enamel cast iron cookware.  Trust me when I tell you that your Staub pieces will get handed down to future generations.  I know they are expensive, but I have tried cheaper, imitation, made in China, enameled cookware and it started to chip and fall apart after 2 weeks.  Are you kidding me???

I have had my Staub pieces for my entire marriage and I use them all the time and they still look and perform great.  I am so smitten with this cookware that I just acquired two new pieces this week — this 7-quart cocotte and this 2 handled fry pan which I have already started using in my classes!  The key is the enamel cast iron finish on the inside, which is ideal for searing, roasting, and caramelizing.  The enamel comes in a matte black finish which doesn’t show stains or scratches.  My favorite pieces are the cocottes which are perfect for stove-to-oven dishes and come with heavy lids that are designed to retain moisture inside the pot for ideal flavor and nutrition.  They even have these mini cocottes which would be so cute for individual servings of oatmeal, pot pie or crisp.  Plus, they come in an assortment of great colors that looks so chic on your stovetop. All my pieces are in the graphite grey color which I think is very elegant and understated.  Even though they say you can put the pieces in the dishwasher, I always wash by hand.

You can find Staub at most kitchen stores including Williams-Sonoma, Sur La Table, Bed Bath and Beyond, and Amazon too!

Za’atar

za'atar

While the name might be a little funky and hard to pronounce, za’atar is a spice blend that should be making its way into everyone’s kitchens!  Za’atar originates in the Middle East and is a blend of roasted sesame seeds, sumac, and dried herbs.  Since it’s a spice blend, za’atar is different from region to region, from manufacturer to manufacturer.  I like this image above that I found on Fine Cooking.

It adds a punch of flavor and a little crunch to dishes and I love using it on things like pita, grilled eggplant, eggs, avocado toast, soups and stews.  Lately, my favorite way to use it is to sprinkle it on roasted carrots, which is a dish I taught in last month’s classes that people went nuts for.  Not only does this spice act as a flavor booster but also provides nutrition as well- sesame seeds contain a good dose of calcium, magnesium, and copper.

My favorite one that I have tried I found on amazon by Zamouri Spices.   It’s just the right flavor and texture for me, with not too much sumac.   You can also make your own to taste.  Start with a combo of 1 Tablespoon dried thyme leaves, 1 Tablespoon sumac, 1 Tablespoon sesame seeds and 1 teaspoon sea salt.

BloomThat Flowers on Demand

BloomThat flowers on demand

I was so surprised the other night when one of my students brought me the loveliest bouquet of flowers, which were wrapped tastefully in a piece of burlap and tied with a grosgrain ribbon.  Flowers always make people happy, especially pretty flowers.  So I always ask, “where are these from?”  I was fully expecting her to tell me the name of a local florist, but instead she said, “BloomThat!”  Bloom what???

BloomThat is a unique floral concept — take a few simple, but tasteful floral design concepts and deliver them in 90 minutes or less.  You know that dinner party you are going to tonight?  Have you bought a hostess gift yet?  I’m sure you can think of a hundred reasons to order a BloomThat bouquet or SUCCULENT arrangement!  You know how much I love succulents!  And believe me, these are all reasonably priced (bouquets start at $35,) especially considering shipping is FREE.  The bad news is that they are only in these markets right now:  Los Angeles, San Francisco, Silicon Valley, SF-Peninsula and East Bay.  Buggers if you don’t live there, but maybe you want to send some sunshine to someone who does.  I asked the guys at BloomThat if they would offer my readers a little discount to try their service and they were super sweet and said, “SURE!”  Use code BLOOMITFWD for 20% off your first order.  You’re welcome!

Seasonal Produce: Asparagus

asparagus

I remember when I was a child seeing asparagus in the market for the first time, I knew it was spring!  So I actually associate asparagus with a feeling of excitement!  Sadly, it is in season for such a short time.  I saw some local asparagus at the farmers market this week and said to myself, “get out those asparagus recipes!”

Asparagus is such a fun vegetable to cook with- it can be roasted in the oven to get nice and crispy, blanched to give it a fresh crunch, pureed into a silky soup, or even shaved with a peeler and eaten raw as a salad.  Asparagus has a unique trait that not many other vegetables have- it has a very high respiration rate- meaning that it is takes in oxygen and releases carbon dioxide very fast.  Because of this trait, we want to store our asparagus properly and consume it within a couple of days of bringing it home from the market.  I always show my students that the best way to store asparagus is by trimming the ends as you would flowers when you get home from the market, and setting the bunch upright in an inch or two of water.  This helps the asparagus maintain it’s freshness and nutritional value.

The list of nutritional benefits of asparagus is extensive- it is such a beneficial vegetable- but I like to note its content of the phytonutrient inulin, which is a beneficial nutrient for our gut.  It’s so important to include these types of veggies in our diets!  Pick up some asparagus this weekend at your local market (make sure it’s local and not from Mexico,) and check out some of my recipes below as well as others from around the web.

Asparagus Salad with Feta, Walnuts and Mint Vinaigrette   (one of my all-time favorite salads EVER)

Asparagus and Artichoke Frittata

Spring Green Minestrone

Creamy, Non-Dairy, Asparagus Soup

Asparagus Ribbon Salad from My New Roots

Grilled Asparagus and Creamy Lemon Quinoa from Green Kitchen Stories

Sesame Asparagus Salad from Love and Lemons

 

Superfood Spotlight:  Garlic

garlic is a superfood

Love it or hate it, the humble garlic is just as powerful for adding flavor to food as it is for our health.  Garlic is part of the lily or Allium family.  There are countless studies documenting the power of garlic to fight cancer and cardiovascular disease, as well as its anti-inflammatory, antibacterial and antiviral benefits.  Garlic is rich in variety of powerful sulfur containing compounds. Although garlic contains almost 100 nutrients, the most important in terms of health benefits seems to be the sulfur compound allicin—an amino acid. Allicin is doesn’t actually exist in fresh garlic, but it is formed the instant cloves are crushed, chewed, or cut. Allicin is credited for the superbiological activity of garlic as well as its odor. In addition to allicin, a single clove of garlic offers a ton of compounds with health benefits, including saponins, phosphorus, potassium, zinc, selenium, polyphenols, and arginine. In addition to these compounds, garlic is a good source of vitamin B6 and also of vitamin C.

If you can’t tolerate raw or lightly sauteed garlic, try roasting a whole head and squeezing out the softened cloves which can then be mixed into almost anything.  Click on my recipes for White Bean Dip or Cauliflower Soup with Roasted Garlic to see how to do that.

I buy whole heads that feel firm with no visible blemishes.  Sprouting (an actual light green sprout coming from the top) is an indication that the garlic is older.  I don’t personally think it affects the digestibility of the garlic, but some people might disagree.  I peel garlic once a week or so and store it in a glass jar in the fridge where it will last for at least a week.

People ask me all the time what I think of preminced garlic, either fresh or frozen.  Honestly, garlic isn’t that hard to chop or mince.  But if it’s something you hate doing and preminced garlic will help you cook, then buy it.  Just please read the labels and make sure you aren’t buying garlic with added preservatives.  That would be a deal-breaker for me! 

Five friday favorites 2.27.15

Happy Friday!  I hope you had a great week.  I just completed a really interesting experiment called “Cooking My Kitchen.”  Almost a month ago I was pulling together my list of dinners to make for the upcoming week and the accompanying grocery list to go with it.  But when I looked in my freezer, refrigerator and pantry, I was skeptical that I could fit any new food into my kitchen because everything was already packed to the brim!  What was I thinking??  So I decided not to go grocery shopping for as long as possible, but use what I had.  I did have a few weekends out of town, so it’s hard to say how long I actually went living off what we already had, but it was so good for me to get back in touch with not being wasteful, be more creative in the kitchen and finally have a clean, organized pantry where there is a space for everything.

I recently had to buy fresh produce and eggs since we were completely out of all fruit, both fresh and frozen, and I do enjoy a scramble at least once per week.  But, I still am using up the grains, frozen meats and fish, and even winter squash that I still have.  Just something to think about!

Here are five favorites of mine that I’d like to share with you today!

Vital Choice Canned Salmon

my favorite canned wild salmon | pamela salzman

A lot of you probably know by now that I only buy and use fish from Vital Choice, a company that sells sustainable, truly wild, superior quality seafood that is flash frozen/canned shortly after harvest.  Vital Choice prides themselves on selling the highest quality, lowest mercury, and most nutritionally beneficial fish out there. I love everything I have ever bought from them, but I am crazy about their canned wild salmon, which is not only delicious, but sold in a BPA-free can.  (Yay!)

My family really likes their canned salmon as well, because they all agree “it’s not fishy.”  And one of my son’s favorite dinners is my wild salmon patty recipe which uses canned salmon.  Most of the time though, this canned salmon finds its way into a salad or mixed into scrambled eggs when I need a super fast meal with high quality protein.

While their seafood is a bit pricy compared to most local markets, you are paying for a product that has too high of standards to even be in a local store (only 1% of retail stores supply wild salmon that is on par with Vital Choice’s high standard).

 

Laura Mercier Bare Beige Lip Glace

Laura Mercier Bare Blush Lip Gloss | pamela salzman

So many people in my classes have asked me what I wear on my lips, so I knew I had to share.  I love a simple shine and my favorite lip glosses are by Laura Mercier.  Her glosses are never thick or sticky and they stay on for an entire cooking class!  I have been wearing Laura Mercier lip glosses forever and I have owned many different shades, but my go-to is Bare Beige.  It’s the perfect beautiful nude-with-color color which I can wear with literally any outfit, any time of the year.  It may be a bit more of an investment that your Burt’s Bees, but trust me when I say you will never leave home without it.  And it is made in America and not tested on animals, which is always a bonus in my book.  It is available at most makeup stores including Sephora, Macy’s and Nordstrom, and you can also get it on Amazon with free shipping! (ooops, just posted 2 hours ago and made a mistake with the name of the lip color — just fixed!)

 

Strawberry Huller

love this strawberry huller | pamela salzman

I become absolutely giddy at the first sight of strawberries at the farmer’s market.  Those glowing red beauties means summer is just around the corner and I cannot wait to get my hands on them!  My local farmer’s market has had strawberries for the last couple of weeks and to my surprise, they are already absolutely sweet and delicious!

Now I’m not saying that trimming the stem off of a strawberry is difficult to do by any means, but this handy little tool, called a strawberry huller, had me at hello.  It makes quick work of de-stemming strawberries, removing as little as possible while leaving the strawberry in tact.  This tool is perfect if you are prepping a large amount of strawberries for a fruit salad, tart, or even to freeze for smoothies.  And, my son loves using it so that’s a huge bonus for me in the morning when I’m trying to do too many things at once.

At $8 it’s inexpensive and is a great tool to have lying around.  How cute would it be to bring someone a little hostess gift of a few pints of local strawberries, some fresh cream in a Weck jar and this strawberry huller?  I’m totally doing that if I ever get invited to anyone’s house for any occasion!

It is available at most kitchen stores including Williams-Sonoma and Sur La Table, and is also on Amazon!

Seasonal Produce: Swiss chard

swiss chard | pamela salzman

We all know how I feel about dark, leafy greens, and the importance of getting them into our daily diets.  While you may be tired of the spinach and kale routine, Swiss chard is in season right now and is the perfect vegetable for sprucing up your dinner!  Swiss chard is in the same family as spinach and beets and shares many of the same benefits as these two super veggies.  However recent research has shown that Swiss chard contains a specific phytonutrient that has blood sugar regulating properties.

Swiss Chard has a pungent slightly salty flavor and comes in beautiful colors as well.  In my local markets, I usually find red stems, white stems or rainbow stems, which are beyond gorgeous.  Swiss chard can be steamed, sautéed, or eaten raw.  I love it in soups and with eggs, especially.  Check out some of the recipes I have using swiss chard on my site below, as well as some others from around the web.

Swiss chard and potato gratin 

Sauteed Swiss chard with dried apricots and pine nuts

Rustic butternut squash soup with fennel and wild rice (and chard)

Green Kitchen Stories No Rice Risotto with Chard

In Sock Monkey Slippers Swiss Chard and Noodle Soup

The First Mess Raw Vegan Tacos with Chard

 

Superfood Spotlight: Coconut Oil

coconut oil | pamela salzman

When I was growing up the only coconut I ever knew was coated with refined sugar and used for topping desserts or in the occasional macaroon.  Flash-forward to today, and coconut is used in everything from granola to smoothies to breakfast porridge to wanna-be bacon!  This tropical fruit has become so versatile in today’s modern kitchen and is sold in so many different forms (coconut milk, coconut oil, flaked coconut, coconut sugar, coconut flour, coconut nectar, coconut aminos, etc.) making the possibilities endless for ways you can use it.

Coconut oil has become popular for good reason.  Recent research is contradicting what we previously thought about this saturated fat- coconut is in a category of it’s own when it comes to saturated fats because of it’s composition of medium-chain fatty acids, which are used up by the body quickly as energy and not stored as fat.  Coconut oil also contains a fatty acid called Lauric acid, which has antiviral and antibacterial compounds, making coconut the ultimate super food.  Plus, it is delicious, naturally sweet, filling and satisfying.  I love using coconut oil to roast vegetables like sweet potatoes, winter squashes, cauliflower, broccoli and carrots; pop popcorn; cook pancakes and French toast; saute apples and bananas; use in curries and stir-fries; swap for vegetable oil in baked goods, and so many more ways!

I have also used coconut oil as a mouth wash, eye makeup remover, moisturizer, leave-in hair conditioner and mixed with brown sugar for a great DIY body scrub.

There are so many great coconut oils out there, but I prefer organic, UNREFINED, and in glass.  I wish there was a company who would sell a coconut oil in a dark glass bottle, but so far no luck.  In the meantime, I use either of these two in my classes — Whole Foods 365 brand or Barleans, both of which have a beautiful consistency and mild (not funky) coconut flavor.  Store coconut oil in the pantry, not the refrigerator.  If a recipe calls for melted coconut oil, just measure in a dry measuring cup and melt in a butter warmer or small saucepan.  You can also melt in the microwave, but I don’t like microwaves. 🙁  Or, if your oven is warm, you can place the coconut oil in a heat-proof bowl and melt it right in the oven.  In the warmer months, you might notice your coconut oil become liquid at room temperature.  This is not a problem.

Enjoy the weekend!

Five friday favorites 2.20.15

I hope you all had a nice week!  I was in Palm Springs last weekend with my family, following my husband around for Modernism Week and then we flew over to Park City, Utah with some friends for a few days to ski in the most unbelievably warm weather.  The snow on the mountain was surprisingly good for skiing, although there wasn’t much snow anywhere else.  Maybe my family and friends in Boston can send some over!  Another month and it will be Spring (supposedly!)

I always have lots of things to share with you no matter what the weather.  Enjoy the weekend!

 

REI Wide Brim Floppy Felt Hat

REI Floppy Felt Hat

Whenever people ask me what me secret weapon is for my skin, I tell them over and over again: Sunscreen!   Although I apply sunscreen multiple times a day, sometimes I still feel like that doesn’t cut it.  Living in sunny So Cal, we have exposure to the sun almost everyday, and I need a little extra something when I am sitting outside at my son’s soccer games, perusing the farmer’s market, or taking walks on the beach.  I have many linen and woven hats for the summer, but those never look right when I’m dressed for winter.  I found this perfect felt wide-brimmed floppy hat from REI for a hiking trip this past fall and I have been wearing it constantly since.  The dark brown wool felt fabric is soft, breathable and durable, and I feel like this is just stylish enough that I can wear it pretty much anywhere.  And it is on sale right now for ½ off!  Check it out here!

 

Aroy-D Coconut Milk in TETRA-PAKS

my favorite coconut milk: Aroy-D

Coconut milk is a wonderful alternative for those with dairy intolerance- it adds such a rich, creamy, sweet  flavor and makes a great sub for cream and half and half.  I use it in smoothies, Thai recipes, coffee cakes and so much more.  I already shared my opinion regarding aluminum cans in last week’s post, so it should be no surprise that one of my new favorites are these tetra paks of coconut milk by Aroy-D (which means “delicious” in Thai!)  Until I find coconut milk in glass jars (or I start making it myself), tetra-paks are my only chance of getting aluminum and BPA out of my kitchen.   I use coconut milk a lot and no only do I love that packaging of Aroy-D, but the flavor is great and the texture is perfectly smooth and creamy, not oily.  Another bonus with this brand is that there are no additives, preservative, or gums, which can be the case with some of the other coconut milks on the market.  The yield for these is slightly different from your standard can size (8.5 oz compared to the standard 13.5 oz), but the great thing about coconut milk is that it can be easily frozen for later use if you have extra.  Amazon is the only place I have found this coconut milk.  You can buy a 12-pack for $28 or a 6-pack for $14.  Amazon also sells Aroy-D coconut cream if you wanted to try making coconut milk whipped “cream.”

 

Breville Immersion Blender

Breville immersion blender

I remember the days when, in order to puree soups, I had pour small amounts of soup into a blender batch by batch.  Then transfer the blended soup into another pot and repeat with the remaining soup.  What a pain!  Luckily somebody, somewhere came up with the genius idea to make an immersion blender that can actually be inserted into the pot to puree.  I bought my Breville immersion blender over 6 years ago and I love it.  I have tried many other immersion blenders in other people’s kitchens, and this is the best one, in my opinion.  My family loves pureed soups such as creamy cauliflower, sweet potato coconut, and butternut squash, so I use this a ton.  I have also used my immersion blender in my cauliflower mashed potato recipe and homemade marinara sauce.  I love that it has a non-scratch guard on the bottom so that I don’t have to worry about scraping against the bottom of my stainless steel pots.  I wash it by hand (no dishwasher.)  It is available for $99 at most kitchen stores (Bed Bath & Beyond, Williams-Sonoma, Sur La Table), as well as Amazon.

 

Seasonal Produce:  Meyer Lemons

Meyer lemons

Meyer lemons are like the beauty queens of the lemon family.  They are plump, round, smooth and thin-skinned, and have a beautiful deep yellow color.  What sets these lemons apart from the standard Eureka or Lisbon lemon?  Meyer lemons are actually a cross between those standard lemons and a mandarin orange.  This marrying of citruses leaves us with a lemon that has a yellow-orange tint and a sweeter, floral taste.  Once only grown in California backyards, this fruit has created a demand for commercial production and has been popping up more in markets across the country.  Whereas I used to only be able to get Meyer lemons at the farmers market, I now have seen them available at my local Whole Foods.  Meyer lemons are great to add to lemon flavor to things without the mouth puckering acidity of a regular lemon.  And because they are so thin-skinned, they don’t contain as much of the bitter white pith, so the peel can actually be eaten!  I have been vocal in the past about the benefits of lemons to our health- they are detoxifying and have antioxidant and antibiotic affects.  Check out these great recipes using Meyer lemons below or try using Meyer lemons with champagne vinegar in a salad vinaigrette!

Slow Roasted Salmon with Meyer Lemon Relish from Yummy Supper

Sprouted Kitchen’s Lentil Meatballs in Lemon Pesto

The Delicious Life’s Meyer Lemon, Thyme, and Olive Oil Cake

 

Superfood Spotlight:  Chia Seeds

chia seeds

Way before the ch-ch-ch-chia pet was ever around these little seeds were a staple in the diets of the ancient Aztecs and Mayans.  They have been making waves in the modern American diet, being referred to as a super food and a weight loss miracle seed.  But what is so special about Chia seeds?  Chia seeds provide a huge amount of nutrition per serving with minimum calories.  They contain omega-3 fatty acids like their counterpart flax seeds- but you don’t have to grind them to get the benefits- they can be eaten whole.  Chia seeds also contain calcium, protein, antioxidants and tons of fiber.  Chia is a very absorbent food that makes it very versatile for making alternative puddings and porridges, and that absorbent nature also allows you to feel full after eating it- which is why it is said to aid with weight loss.  Chia seeds are great in baked good such as cookies and breads, and I also love sprinkling chia seeds on my morning oats and smoothies bowls, or even on my salad at dinner.  Check out my favorite recipes from my site using chia seeds!

Raspberry Chia Jam

Chia Seed Pudding

Chocolate Banana Chia Seed Muffins with Chia Seeds

Raw Oat and Chia Porridge