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

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

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

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

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

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

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

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

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 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

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

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.

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

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

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

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

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

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! 

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

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

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

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

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

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!