Here’s my summer conundrum:  I teach a little less in the summer which gives me more free time, so then I make a huge list of projects and stuff I’ve always wanted to get done (e.g. scan all the kids’ artwork and frame it), but then realize I need a break and cross nothing off my list and then see half the summer is over and it’s back-to-school in 4 short weeks.  GASP!!!  Thank you for allowing me to share my anxiety with you.

Ok, here’s what you missed in my classes this week and what I’ve been talking about:

 

Gentle Souls Sandals

I am too old to wear uncomfortable shoes.  If any of you out there is on your feet all day like I am or you do a lot of walking, you know it’s not worth it.  So when I find a shoe that is both comfortable AND cute, I’ll buy it in every color for me and my daughters and I tell everyone about it.

I have actually written about Gentle Souls sandals before, in a post about international travel tips here.  But it’s buried in the archives, and I had actually forgotten about it myself.  I thought to share these with you again because I wore my black Gentle Souls gladiator sandals on both flights to and from New York last week and I swear, all the flight attendants asked me about the shoes as well as the woman in the seat next to me and two women waiting for the bathroom behind me, and then some friends I saw at the farmers market the other day.

Here’s the deal:  they are the most comfortable shoes I own and they’re actually pretty.  The shoes have pillows of flaxseeds in the footbed to mold to the shape of your foot.  Memory foam is added to other key pressure points.  And the insole is lined with sheepskin.  And did I mention they’re cute?  I have been wearing Gentle Souls for at least 3 years, if not longer, and they are my go-to shoe for traveling.  My daughters and I have worn our Gentle Souls sandals throughout our long trips to Europe and no one ever complained of sore feet or blisters.

I won’t say I love all their styles, but the Break My Heart Gladiators and the Oak Sandals are my favorites.  The company was recently purchased by Kenneth Cole and that’s the best place to find a full selection of the current line of shoes with free shipping over $125.  On Amazon, you can also find random sizes and some other colors that have been discontinued, so it’s worth a look over there too, as well as Zappos.

Wooden Spatula (Turner)

I know it seems silly to devote attention to a simple utensil like a wooden spatula, aka a wooden turner, but these posts are about my favorite things.  And every time I mention in my classes how I can’t live without my wooden spatulas, people start taking notes.  I have many utensils in stainless steel which I love, but you can’t sauté or stir with stainless steel because it will scratch or damage your pots and pans.  And although I also have silicone spatulas, they can start to break down, stain and absorb smells.  I prefer to use them for baking (scraping and folding batter.)  Plus they are too soft and flexible to properly deglaze a pan.  I do not use plastic utensils when I am cooking as plastic leaches when heated.

Wooden spatulas/turners are the best for stir-fries, sautéing, deglazing, and especially scraping, but not for flipping pancakes.  I love that the top is blunt and longer than the tip of a spoon so you can push around more food more easily.  Plus, they’re very inexpensive and I think wooden utensils look chic.  I hand wash mine, no dishwasher.

You can find great wooden spatulas almost anywhere, from Bed Bath & Beyond to Amazon to Williams-Sonoma to Sur La Table and even Target.

 

Napa Valley Naturals Aged Balsamic Vinegar

Ok, this is actually not my very favorite aged balsamic, but I am using aged balsamic vinegar in my classes this month and understandably not everyone wants to spend $30 per bottle.  So I’ve been sampling this more more affordable Napa Valley Naturals aged balsamic and everyone has responded very favorably to it.  It is labeled “Grand Reserve Balsamic Vinegar 25 Stars.”  Unfortunately, it is one of very few of their non-organic products, but there are no additives which is hard to find these days in many balsamic vinegars.

Let’s first discuss the difference between “balsamic vinegar” and “aged balsamic vinegar.”  Traditionally, balsamic vinegar was an aged vinegar with a thick, syrup-y consistency.  To get the seal of approval, balsamic vinegar needs to have been aged at least 12 years.  But you can find bottles of thin, watery “balsamic vinegar” on supermarket shelves so how do you know what’s what?

Recipes should specify balsamic vinegar versus aged balsamic, but they don’t always so it’s good to know which you use for what.  The thin balsamic vinegar is good for marinades, salad dressings, roasting veggies. It is not expensive.  The aged balsamic is used in very small quantities as a finishing product, drizzled on salads, raw vegetables, cheese, strawberries or melon just before serving.  It is very expensive and usually runs from $25-50 per bottle.

Balsamic glaze is very often a cheap imitation of aged balsamic with additives like caramel coloring, gums, cornstarch, sugar and the like.  Read your labels to know what you’re getting!!  I never buy balsamic glaze.

If you want to make your own aged balsamic vinegar substitute, you can cook down balsamic vinegar until it thickens to a syrup.  Not the same as the real thing, but a more affordable, and perfectly acceptable option.

I think the Napa Valley Naturals Grand Reserve is a very good, economical aged balsamic for those of you looking for a clean product with a syrupy consistency and sweet, rich flavor that you would expect from an aged balsamic.  Napa Valley Naturals is selling the Grand Reserve aged balsamic for $7.64/bottle (a sale price.)  ThriveMarket has it for $7.95/bottle.  You can also find it at Whole Foods and many local markets.

 

Superfood Spotlight:  Carob Powder

You probably know that I love chocolate.  But I don’t always accept that chocolate doesn’t love me back.  I am sensitive to caffeine, even in chocolate, and sometimes chocolate causes me to break out.  Bummer.  For other people, chocolate can trigger headaches or migraines.  Even though it has its health benefits, it doesn’t always agree with everyone.

So what can offer a similar flavor to chocolate without the possible side effects?  Carob powder is fairly similar to cocoa powder in taste and texture.  But it actually has benefits that many don’t know about.  Carob is naturally sweet (unlike cacao and cocoa,) low in fat, high in fiber, contains calcium, potassium and no caffeine.  It is also vegan.

According to the Bob’s Red Mill website, “Carob is an excellent substitute for chocolate or cocoa powder in cakes, cookies, smoothies, beverages and confections. To substitute carob powder for cocoa, replace one part cocoa with 1½ to 2 parts carob by weight. To substitute for chocolate, use 3 Tbsp carob powder and 1 Tbsp water in place of each square of chocolate.” I actually sub carob for cocoa powder one-for-one, but you should also remember that since carob is naturally sweet, you can reduce the sugar a bit.  Huge bonus!

Don’t expect carob to taste exactly like chocolate though.  It is similar, and all brands are different.  ThriveMarket has an organic one at a good price.  And you can find carob at any health food store.

Here’s a link for my faux iced blended mocha with carob.

Carob-Avocado Pudding by Rachael Ray and Hazelnut Carob Cakes by Pure2Raw also look tasty.

 

Seasonal Produce: Peaches

I saved the best for last.  Peaches are my favorite fruit.  As in, I like peaches better than any other fruit out there.  I am always excited when something new comes into season, but make no mistake, I am jumping for joy when I see the first peaches.  Even though I instagram my breakfasts and dinners almost every day, I don’t post every peach I eat in between.  And there is one every single day.  There’s nothing better than a sweet, juicy, drippy peach.

I actually love all peaches, but there are definitely distinct differences amongst the varieties, especially when it comes to yellow versus white.  I am partial to yellow, which have a more intense flavor, and are little more acidic.  White peaches are more mellow, but slightly sweeter.  Then there are donut peaches which look like they’ve been sat on.  My kids love those!

I look for peaches with good, vibrant color and no green, which means it was picked too early.  And I smell them before picking.  Did you know peaches and roses are related?  So peaches should have a pleasant, sweet fragrance.  Don’t refrigerate peaches unless you have too, i.e. they are fully ripe or there are soft spots.  Otherwise they’ll get mealy and lose their sweetness.

I can go crazy listing all the amazing peach recipes out there, but my favorite way to eat a peach is out of hand with nothing on it.  That said, I freeze peaches for smoothies, add them to pancake batter, sprinkle chunks onto oatmeal and cold porridge, fold them into yogurt and add them to salads.  (Above are a few of my peach creations from the last couple of weeks!)  They go remarkably well with tomatoes and many cheeses.  I don’t think there is a food out there that I haven’t found a person who doesn’t like it or is intolerant, except peaches!

Arugula Salad with Nectarines, Tomatoes and Fresh Mozzarella (sub peaches)

Arugula Salad with Farro and Peaches

Peach and Blueberry Crisp

Warm Peach Pie Pots

Peach Pisco Sours by Katie Morford

Peach Lassi by Feed Me Phoebe

Tarragon Balsamic Grilled Peaches and Vegetable Platter by The Healthy Apple

Peach-Blueberry Crumble by The Crunchy Radish

Strawberry Peach Kefir Sorbet by Elissa Goodman

Shaved Fennel, Caramelized Corn, and Summer Peach Salad by Alex Thompoulos