Who's The Boss?

       In January, I started a new job. A dream job. And it's been wonderful. For two months I've just been reveling in the newness of it all; Constantly captivated by the intensity and passion of my colleagues, and continuously in amazement that I was lucky enough to earn a spot among them. But my new schedule has brought with it some new challenges. It's been a test of time-management just to fit in the lifestyle habits I am used to enjoying. Not to mention the much tighter budget I must now adhere to.

     To manage it all I've moved my yoga sessions to 6am, I make sure I spend quality time with my friends on the weekends, and on Sundays, I cook. I work in Beverly Hills, and to stay on track financially, it's essential that I pack my lunches, or else I'll get caught up buying a $13 salad at the closest cafe.

     At first it felt a little overwhelming to have to come up with a week's worth of meals on one grocery run, but I've turned this weekly chore into quite the recipe exploration. I pick two new recipes on Saturday, usually large, one pan-type meals, and then on Sunday, I go to work. Most nights I can also fit in my laundry while something is baking or simmering and it makes me feel something like a wonder-woman.

     So for the next few entries, I'll be posting large, well-rounded, filling meals to influence your weekend meal planning and maybe even help you stay on budget. 

Brussel Sprouts & Organic Sprouted Tofu

(Adapted from Plenty by Yotam Ottolenghi)

 

Yotam Ottolenghi never disappoints. This recipe comes from his book, Plenty, a collection of meat-less recipes from a chef who takes his vegetables just as serious as his meats. Ottolenghi calls this dish "utterly addictive." I myself was so impressed by the explosion of flavors, I was practically howling in my kitchen. I guarantee you will love this or something is seriously wrong with your taste buds.

Ingredients:

• 2tbsp sweet chile sauce (or paste)
• 1 1/2  tbsp gluten-free soy sauce
• 3tbsp toasted sesame oil
• 1tsp rice vinegar
• 1tbsp maple syrup
• 5oz firm organic tofu (optional for sprouted)
• 1lb brussel sprouts
• about 3/4 cup sunflower or grapeseed oil
• salt
• 1 cup sliced green onions
• 1/2 small fresh red chile, deseeded and finely chopped
• 1 1/2 cups shiitake mushrooms, halve, quartered, or diced
• 1 cup cilantro leaves
• 1tbsp toasted sesame seeds (optional)  

Tips: 

Most of these ingredients I had in my pantry because I love Asian flavors. I didn't have a fresh chile so I used a canned chipotle pepper that I had bought for another recipe. And I used a Thai chili paste that I had in my fridge instead of chile sauce. To spread your dollar even further, serve over steamed rice or make into lettuce cups. 

Instructions:

step one.Whisk together in a bowl the chile and soy sauces, 2 tablespoons of the sesame oil, the vinegar and maple syrup. Cut the tofu block into 3/8-inch slices and then into squarish pieces. Gently stir into the marinade and set aside. 

step two. Trim the bases off the sprouts and cut each from top to bottom into three thick slices. Take a large nonstick pan, add 4 tablespoons of oil and heat up well. Throw in half the sprouts with a little salt and cook on high heat for about 2 minutes or more. Don't stir too much. You want the sprouts to almost burn in a few places and cook through but remain crunchy. Remove to a bowl. Repeat with more oil, salt, and the rest of the sprouts. Remove all the sprouts from the pan. 

step three. Add 2 more tablespoons of oil to the pan, heat up and saute the green onions, chile and mushrooms for a few minutes until the mushrooms are golden (I like mine really crispy). Transfer to the sprouts bowl. 

step four. Leave the pan on high heat. Use tongs to lift half of the tofu pieces from the marinade and gently lay them in the pan (be cautious of spitting oil). Space them apart in one layer. Reduce the flame to medium and cook for 2 minutes on each side, or until they get a nice caramelized color. Transfer to the sprout bowl and repeat with the rest of the tofu. 

step five. Once all the tofu is cooked, remove the pan from the heat and return all the cooked ingredients to it. Add the remaining marinade and half the cilantro leaves. Toss everything together and allow to cool down slightly in the pan. Taste and add salt if needed. Stir in the remaining tablespoon of sesame oil and garnish with sesame seeds and the rest of the cilantro. 

** sorry for so few pictures, I was just having so much fun tasting every step along the way that I forgot. 

fifty-nine

59

Fifty-nine is the age my parents turned last week. And as a reminder that the're only that much closer to the big six-oh, they came to me seeking healthful guidance. Of course I told them to exercise; take small walks around the neighborhood, and stretch while watching TV. I even bought my mom a cute little set of bright pink 3lb hand weights. But their diet needed an overhaul and that was clear. Here are some pictures I took of their fridge and cabinets. 

If you want to drop some lbs after 50, the refined sugar in sodas, juices, and sugary cereals, are not going to help. Neither are sweet "weight loss" drinks or pre-packaged smoothies. I formulated some small changes for my parents to start transitioning away from these processed foods, and try to intake more whole, natural, and even raw foods as a part of their daily diet. 

A complete overhaul of their fridge was done. I moved everything I didn't want readily available to them, out to the fridge they have in their garage. This way, if they want to cheat, they have to hunt down that bad food first. Then I replaced the majority of their everyday foods with healthier options. Here's a look at my purchase from Whole Foods. 

I focused on less processed, dairy-free, & gluten free items like: dressings, bread, butter, fresh almond butter, beer, and hummus. And of course RAW VEGETABLES. But I know my parents also like convenience, so I even got some frozen pizzas, mac and cheese, and a few vegan desserts I like. But I didn't want to leave them with a bunch of pieces to assemble and no instruction booklet, like an IKEA nightmare. So I drafted a plan, discussed taking small steps towards a healthier diet, and said I'd be checking in regularly (5 days in and they're not annoyed yet). I also made them a set of my vegan burgers, a huge batch of coconut lemongrass soup, and THIS recipe for Curried Quinoa & Vegetables.

This dish reminds me so much of my favorite Thai fried rice. I'm thinking about adding raisins and pineapple to my next batch. Kimberly puts cayenne pepper in her recipe. It's great to make a big batch and eat throughout the week.

Curried Quinoa & Vegetables

(Modified from The Beauty Detox Solution by Kimberly Snyder)

Ingredients:

• 1-2 Tbs. coconut oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cups broccoli, chopped into small pieces
• High quality sea salt (adjust to personal taste)
• 1 Tbs. curry
• ½ tsp. turmeric
• 1-2 cloves garlic, minced or thinly sliced
• 1/4 cup coconut milk 
• ¾ cup dry quinoa

Optional Prep: soak the quinoa in water for a few hours, or overnight.

Instructions:

Step One. In a saucepan place 2 cups of water and bring to a boil. Reduce heat and add the quinoa to the hot water, and simmer until the water is absorbed and the grains become translucent soft (about 10-15 minutes). Pour through a fine strainer and set to the side in a bowl.

Step Two.Heat the coconut oil in a skillet pan. Add the diced onions, and lightly sauté for a few minutes, adding the Celtic sea salt, curry, turmeric, and black pepper. I also like to add some minced garlic here. 

Step Three.Add the other vegetables and lightly sauté for 5-6 minutes, until they become softened (but not overcooked).Add the cooked quinoa, and the coconut milk and stir everything together. Adjust flavoring as needed.

Vegan Burgers

This entry is dedicated to my lovely mother, & my two beautiful sisters.

Two weeks ago, my mother went to the hospital to find out why she was having persistent abdominal pain. She was diagnosed with gallstones and scheduled for surgery. 10 days, 2 surgeries, an MRI, and a case of pancreatitis later, she got to go home. I immediately googled gallstones and found that they are mostly contracted by women, with a family history. Then I learned that my grandmother and great-grandmother had also had their gallbladders removed. So of course, I went to researching ways to prevent myself from becoming the next female in my family to contract this condition. 

One way to pamper your gallbladder is to speed intestinal transit. How do we do this? 

1. Insoluble Fiber

Insoluble fibers are considered gut-healthy fiber because they have a laxative effect and add bulk to the diet, helping prevent constipation. These fibers do not dissolve in water, so they pass through the gastrointestinal tract relatively intact, and speed up the passage of food and waste through your gut. Insoluble fibers are mainly found in whole grains and vegetables (Source:WebMD).

2.  Reduce foods that slow digestion, ie. Animal Protein.

Animal protein, out of all the food groups, takes the longest to travel through the intestines, sometimes up to 24 hours. So if you are not vegan, I would encourage you to eat foods like eggs, yogurt, cheese, meats, fish, and poultry, only once a day (or less!). I have also been talking to my mom about saving her main sources of protein, for the evening, (and switching to fish). Eating these foods at dinner time gives your body an 8-10 hour head start on digesting them before your next meal (breakfast).

3. Eat your (raw) vegetables. 

Raw veggies are the best for a happy digestion. And having a healthy gallbladder starts with a healthy digestive system. Try having a small salad before your two largest meals, and see if you feel better (and eat less too).

4. Take a probiotic.

I've started taking a probiotic and a digestive enzyme before lunch and dinner and  I feel incredible! This way, even if you are not eating foods that are absolutely the best for your tummy, you are at least throwing in some happy helpers to keep things moving. And that's what we want, right? 

All of these new habits can be attributed to the fact that I'm obsessed with Kimberly Snyder's book, The Beauty Detox Solution. The following recipe is from her book. 

Vegan Burgers

(from Kimberly Snyder's, The Beauty Detox Solution)

Have you been on the look-out for a vegan, gluten free, soy free veggie burger? Look no further, friends.

Ingredients:

• 1 1/2 cups water
• 1/2 cup dry millet
• 2 garlic cloves, finely minced 
• 2 tablspoons raw cocont oil or grapeseed oil
• 1 large onion finely minced
• 3 cups spinach, inely chopped
• 2 stalks of celery finely minced
• 2 mall carrots, peeled and minced
• 2 tsp sea salt
• 1 tbs cumin
• 1/2 tsp black pepper
• 1 cup amaranth flour

Prep: soak millet in water overnight (recommended)

Tools: A cheese grater or a food processor wouldn't hurt

Tips: I added cumin seeds in with the onions step 2), toasting them brings out their hard to miss flavor. I also added turmeric in Step 3.

Step 1.
In a saucepan over high heat, ring the water to a boil. Reduce the heat, add the millet, and simmer until it reaches a softer texture (life fluffy rice), around 15-20 minutes. Pour through a strainer and set aside to cool.

Step 2.
Saute the garlic in enough coconut oil until gently cooked, then add the onions and stir until the onions become translucent.

Step 3.
Add the spinach,celery and carrots, and cook for a few minutes. Add sea salt and other seasonings and stir in.

Step 4.
Add the cooked millet and stir until everything it well mixed. Last chance to adjust your seasoning.

Step 5.
Turn off the heat and add the amaranth flour to the mixture. Stir until it starts to bind together and the mixture cools.

Step 6.
Form the cooled mixture into patties, about 3-4 inches in diameter (I made 7 and kept them in the fridge all week until I was ready to fry 'em up).

Step 7.
When you're ready to eat, heat a large pan to a fairly high temperature an coat with coconut or grapeseed oil. Saute eah pattie on both sides until firm and browned.

Serving suggestion: 
Enjoy on a salad, with steamed veggies, or on your favorite bun! I recommend a slice of avocado and a pinch of sprouts on top.

Why this recipe? 

Millet, more commonly known as birdseed, is a grain high in insoluble fiber. It also carries good *percentages of our daily recommended value for Manganese, Magnesium, Phosphorus, and Tryptopan (one of the 10 essential amino acids). These nutrients have been linked to aiding head and muscle aches, lowering blood pressure, and assisting in stress reduction and restful sleep. Millet won'e just be for the birds after you try these burgers.

*1 cup Millet contains a daily value of 23.5% manganese, 21.8% tryptophan, 19.1% magnesium, and 17.4% phosphorus (Source)

Here's a relaxing, post-burger pose to try

What it does: Boost circulation and mood. Relaxes the belly. Prepares you for sleep. 

Viparita Karani

Legs up the wall pose

Other Sources of insoluble fiber: whole wheat, whole grains, wheat bran, corn bran, seeds, nuts, barley, couscous, brown rice, bulgur, zucchini, celery, broccoli, cabbage, onions, tomatoes, carrots, cucumbers, green beans, dark leafy vegetables, raisins, grapes, fruit, and root vegetable skins. (WebMD)

Gwyneth's Salmon Marinade

In recent months, I made the personal decision to venture into pescetarian territory. I know I tout about being a vegetarian, but I also know that some of my blog readers do eat meat or fish, and so this one's for you guys.

I started having dreams where I was eating meat. In one dream, I was walking across a street nibbling on turkey sausage links (What!?). I felt that a craving was building within me that I needed to explore. Fish is low on the food chain, it's a lot cleaner (less bloody) than other proteins, and salmon is widely renowned for it's high omega 3 content. I'm eating salmon once or twice a month at this point, and I am otherwise vegetarian, and even vegan for weeks at a time. I had to admit to myself that I like the taste of this fish. So when those cravings and crazy dreams resurface, I have a food to turn to.

Enough about me, this recipe comes from Gwyneth Paltrow's book, My Father's Daughter, and whenever I make any of her recipe's I refer to them as "Gwyneth's Meuslix," "Gwyneth's Gazpacho," or even her mother, "Blythe's Muffins". She calls this marinade a "Teryaki," because she says her kids are more likely to eat it. The flavor is fantastic. I simmered the left over marinade to reduce it, poured it through a fine strainer, and drizzled it over the fish, veggies, and rice. This book of hers in particular is filled with recipes for the whole family to enjoy. So rightfully, I made this dish for my whole family on our annual trip to Newport Coast, CA. I love to cook for the people I love most. And this one's sure to please all ages....

Gwyneth's Salmon Marinade

Ingredients:

1/4 cup soy sauce

2 tablespoons mirin (cooking wine found near Asian sauces in the grocery store)

3 tablespoons honey

1/3 cup water

1 teaspoon peeled and finely grated ginger

2 prigs fresh cilantro

4 6-ounce salmon filet, skin discarded

1 tablespoon finely minced fresh chives, for serving

TIPS: This was my first time buying fish, EVER! So I asked a lot of questions to the guy behind the counter at Whole Foods. I chose farm-raised Salmon and he nicely cut each filet for me, even making a few smaller ones for the kiddos. 

Step1.

Combine the soysauce, mirin, honey, water, ginger, and cilantro in a small saucepan over high heat. Once it boils, turn the heat to low and let simmer for 2 minutes. Set aside to cool.

Step2. 

Once it's cool, pour into a large bowl or plastic bag and add the salmon. Marinate in the fridge for at least an hour, up to overnight. 

Step3.

When you're ready to eat, preheat the broiler. Put the salmon on a heavy baking sheet with whateer sauce adheres to it and broil until cooked to your liking (7-8 minutes). While it's cooking, strain the extra sauce into a clean saucepan, bring to a boil, and let it reduce.

To Serve.

Drizzle extra sauce over the cooked salmon (or your entire plate). I recommend brown rice and a huge helping of stir-fry.

Honey and Lavender Madeleine Cakes

Honey & Lavender are one of my favorite combinations. Simply uttering the words together sends a fluttering of taste memories and pleasureful experiences through my mind. Like visiting the lavender fields in the Provence region of France...

Honey Bees go crazy for lavender. And as prevalent as they are in the field, they'd much rather stick to their fragrant violet flowers than pay humans any attention. 

This recipe is so quintessentially French, that i just had to post it, as France is one of the biggest influences in my food profile. I made these little cakes for my mother's Garden Party but I'll admit that a good majority were eaten in the kitchen before guests even arrived. Their so hard to resist when their so tiny and warm. Dip into your favorite local honey, and you'll be transported to the Provence in your imagination. Enjoy!

Honey & Lavender Madeleine Cakes

(Recipe from At My French Table, a book gifted to my from my brother, Scott)

Ingredients: 

100g butter, plus extra for greasing

2 tablespoons honey (local is best)

3 eggs

1/3 cup caster (superfine) sugar

1 tablespoon soft brown sugar

1/2 teaspoon vanilla extract

100g self-rising flour

2 organic or unsprayed lavender sprigs, finely chopped

Plain (all-purpose) flour, for dusting

icing sugar, for dusting

Preheat over to 180 degrees for large Madeleine Cakes, Bump to 210 for smaller

Step1. 

Melt butter and honey in a small saucepan over low heat and put in medium sized bowl to cool. 

Step 2.

Once cool, add eggs, one at a time, then add both sugars, vanilla, and sift in flour. Stir lavender flowers into the mixture.

Step 3. 

Prepare your madeleine pan by brushing with melted butter and dusting with flour. 

Step4.

Spoon 1 Tablespoon of batter into each mould, then bake for 10 minutes. For smaller madeleine cakes, use 1-2 teaspoons, the mould should only be filled half way. And bake smaller cakes for about 6 minutes. You want the little belly to stick out. 

Step5. 

Cool cakes for 5 minutes before turning out onto wire racks to cool. Dust with icing sugar before serving. 

Garden Party: Part II

Tea Sandwiches

Back at the garden party, we had three kinds of tea sandwiches available, Curried Chicken Salad, Cream Cheese & Cucumber, and Egg Salad.



Cucumber & Cream Cheese Sandwiches

One of the few things keeping me from veganism, besides my unfailing love for cheese, is eggs. Egg Salad keeps well in the fridge, takes barely any skill to make, and isn't just for sandwiches. I sometimes dip potato chips in my egg salad, or scoop a bit on top of a salad; garnish a piece of cheesy toast, or simply eat by the spoonful.

A tip I got from working in the food industry is to use a cheese grater to shred your eggs once they've been hard-boiled. This is a huge time saver, and makes for a great texture throughout. Also, the restaurant I work at throws in a few capers, with some juice, right at the end. It's surprisingly and will seriously raise the bar on your egg salad.

Egg Salad Sandwiches

EGG SALAD

INGREDIENTS:

• 12 extra large eggs
• 1/3 cup mayo
• 2 tsp. grainy mustard
• 1 tbsp. minced fresh dill
• 1 tsp. kosher salt
• 1/2 tsp. ground pepper
• *1/4 cup capers

MY DIRECTIONS:

 

Step 1.

Hard-boil eggs according to a recipe you are comfortable with. I start my eggs in COLD water and allow them to reach a boil, then let them boil for another 5 min. Then I turn the heat off and let them sit for another 20 min. Cool eggs in an ice bath before peeling (the longer the better).

 

Step 2.

Shred eggs with a large hand cheese grater.

 

Step 3.

Add all other ingredients and mix just enough to distribute everything evenly. 

Optional: Strip in capers at the end.

Garden Party: Part I

 

 

    Since my first catering adventure was a success, my sister suggested to my mother that,  together, we cater her upcoming 'Garden Party'. What is a Garden Party you ask? It's a party where your friends come over and walk around your garden. My mom used to have a party where guests walked around and admired her Christmas decorations, but she got tired of that I guess... This would just be a casual, open house-type of event, with people coming and going. Close to eighty-five formal invitations were sent; Then you add verbal invitations to close friends, and consider some people would bring their children... My sister and I would prepare an outdoor spread for close to 100 people.

 

I apologize if this photo is offensive to Vegetarians

 

 

Now, since I was not cooking for a vegan crowd, there were a few protein options not suitable for this blog. Including barbeque pulled pork sliders which I was actually very proud of. All of our sandwiches were served on freshly baked bread from Bread Bar in L.A., and we garnished our platters with edible flowers for a true touch of Spring.

 

The first recipe for the Garden Party comes, in fact, from the last course. Strawberry Fools are a perfect dessert for Spring or Summer because they are fruit-filled, chilled, and easy to make ahead. My sister got the idea from a friend, and I got some very cute baking cups from Sur La Table to add some color to the table.  

 

 

 

STRAWBERRY FOOLS

Ingredients:

• 12 ounces strawberries, halved
• 1 1/4 cups confectioners' sugar
• 1/2 tsp pure vanilla
• 1 1/4 cups cold heavy cream
• 1/2 cup crème fraiche
• 12 edible rose petals (fresh or candied)

Directions

Step 1.

Puree strawberries, 1/2 cup confectioners' sugar, and vanilla until mixture is slightly chunky. (I actually pureed this pretty good).

Step 2.

Whisk heavy cream, crème fraiche, and remaining 3/4 cup sugar with a mixer on medium-high speed until soft peaks form. (This takes a while). Fold in strawberry mixture until just swirled through. Divide among 12 glasses. Refrigerate for at least 1 hour. (We put them in the freezer for about 2 hours).

 

 

Step 3.

 Garnish each fool with a rose petal (we used a variety of edible flower petals) just before serving.