This may not be a new culinary technique for all.
For me it was an epiphany.
Eat out of the skillet/pot/pan.
As an ex-fruitarian (Short Story: bad Idea sorry pancreas). I had formed a psychological aversion to fruit. Thankfully that has subsided and the occasional apple has regained its appeal.
I am tapping back into one of the worlds simplest combinations of delicious.
That is why I was excited by this point. Fruit is a cheaper sweet, not only by weight but by calorie.
Most demand a major caloric bang for each food fated buck.
Enter the Value Menu.
Mighty meal prices hover around the amount of change under my car seat. Provided i have not vacuumed recently.
Well apple now trumps apple pie bars in both caloric and economical regards.
I we find ourselves at a good grocer, price can indeed lean in favor of health.
The only valid excuse now is availability. I am well aware that a banana in the super market is about 20 cents.
But banana at the corner liquor shop. Well that baby is buck…. so is the chip bag and Little Debbie cake flanking it. I don’t know about you, but when I stopped at the AM PM my walk home from school the banana usually lost.
Americans have the freedom to choose, now if we choose to use the power of intensive.
It could mean many things, it could make many well
“Pioneering this change on our menu is a bold move for our industry, and it makes sense for Taco Bell. We’ll be able to better focus on creating new and inventive items that our customers love.”
– Greg Creed, chief executive officer of Taco Bell
The pressures of the obesity epidemic have proven to heavy for America’s cheapest chain chorizo. Taco Bell will no longer be running a kids meal. Children will now have to labor though America cheapest tacos, limpest burritos, and blandest quesadilla with no toy to show for their brave effort.
Don’t go singing their praises just yet. Kids meals account for only 0.05% of Taco Bell’s overall sales.
“So shines a good deed in a weary world.”
– Willy Wonka
I work for Matthew and Daniel, they are candy men, they built Coracao Confections.
It is a chocolate company based out of Emeryville, California.
It is Raw and Vegan.
It is hard for a small business to grow without taking a risk. After putting a lot of money into an old building, an Oakland chocolate landmark, the renters backed out; the deal fall through.
Raw Vegan Chocolate is everyone’s chocolate. Here is why.
The Ingredients: A simple assortment of 5 of the world’s finest flavors
– Raw Cacao
– Raw Cacao Butter
– Raw Coconut sugar
– Wild Vanilla Bean
– Himalayan Sea Salt
The Enjoyers: Regardless of diet (vegan or paleo), allergy (lactose, gluten, or soy), ingredient concerns (refined sugar and GMOs), or health concerns (diabetic or celiac) one can still enjoy a bar of Coracao.
Coracao is an asset to a lot of people, and could still be for many more.
3 days a week it is my pleasure to provide this chocolate at Farmers Markets. I value and respect all market visitor and love what our chocolate brings them.
2 days a week it is my pleasure to help create this chocolate, with care, precision, and a group of wonderful people.
So what am I getting at here?
If you like chocolate then you already have good taste, why not taste some of the best.
Enjoy the benefits of quality Cacao, and prove that the benefits of quality still means something in a food system that values profits and processing over care and health consideration.
In every case I am flattered.
Chocolate 4 Life
‘How do we motivate people to make soft drinks part of their morning ritual in the same way as tea or coffee?’
— Coca-Cola Enterprises Inc.sales report
In reference to their developing smoothie line.Coca-Cola busting into breakfast with “refreshing, healthy, and tasty alternatives” to a glass of agua in the AM. I imagine this morning mis-start will hover some where between Fanta and GoGurt tastewise.
I don’t buy them, but I make them. They are a convenient way to eat a lot of very good things. Along with coffee, they are indeed my morning ritual.
So I wanted to learn a little more about the liquid meal..
Smoothie Mile Stones:
Pre 1900s: Blended fruit drinks were common in Latin American cultures, as well as in India (home of the Lassi, the original yoghurt smoothie).
1930s: American West Coast (we do love our super foods) health stores start selling blended fruit drinks.
1940s: Waring Blender Cookbook includes recipes for banana and pineapple blend ups.
Hippie Dippie 60s: Free spirit health gurus embrace macrobiotic vegetarianism. The term ‘Smoothie’ starts to get tossed around
1973: Steve Kuhnau founds the first Smoothie King in Louisiana (Louisiana? I would have thought California for sure), experimenting with smoothie ingredients such as yoghurt, protein powder, and vitamins. Chains spread nation wide; Smoothie becomes a household word.
1980s: Popularity of sports and fitness led to the marketing of specialized juice and smoothie bars. Nutrition science enters the blender.
1990: Jamba Juice turns milkshakes into health food. Every one From Mcdonald’s to Odwalla jumps on the joke of a smoothie band wagon.
2012: Sean buys a Vitamix 5200 and makes a Green Smoothie
And so we come to part 2 of this post.
My green smoothie recipe.
A good green smoothie is like any good 21st century machine.
Its components are interchangeable and interchangeable based on convenience and function. There are hundreds of recipes on the web, pictured as holy vessels full of exotic fruits and garnished with fresh mint leaves.
Confusion abounds, and many end up with an every thing but the kitchen sink drink.
Just remember to KISS.
Keep It O Smooth and Simple
First 5 are essential, Second 3 are optional
1) 1 cup hard greens
(kale, collards, spinach, bok choy, cucumber, celery)
2) 3 finger pinch salt to provide flavor contrast
3) 20 grams sweetness of some form
(1 cup coco water,orange, banana, 1/2 apple, 1 1/2 medjool date, 3/4 cup berries, 1 tb honey, Kombucha, roasted sweet tater…)
4) One serving fat
(2tb nut butter, 1/2 yogurt, 1/2 avocado, 1tb coconut oil, or fresh coconut meat)
5) One cup filtered water or ice
Bonuses Added to Taste:
1) SPICE: (Cinnamon, cacao powder vanilla, curry, tumeric, allspice, ginger root, cayenne, fennel, garam masala, paprica)
2) HERB: Mint, Cilanro, Basil, tea leaves,
3) FUNCTION: hemp seeds, lemon juice, protein powder, spirulina, maca, chia, Brazil nut, cacao nibs, bee pollen,
Toss it in blender, flick it to high until smooth.
All this together would be quite a disappointing goulash, but the right combos are not hard to pick. Match the green drink to the need and accommodate what you have in the fridge (avocados on sale? lot of ginger root in the ol’ CSA, Bananas going brown?, need a little protein? post exercise carb maybe?).
Select a sweet, green, and fat source. 2-3 Herbs and spices for flavor and any fun functional bonuses that intrigue.
Post Crossfit workout: Coco water, kale, 2 tb hemp protein, spirulina, cinnamon, cayenne, sea salt, cacao nibs, 2 tb almond butter
tastes like pumpkin pie
Savory Breakfast for Busy morning: kombucha, collard curry, 1/2 avocado, lemon juice, 1 tb chia, Brazil nut, sea salt, whole cayenne pepper
tastes like spicy curry
Throughout the morning at work sipper: coco oil, 1/2 apple, spinach and celery, mint, fennel seed, spirulina, vanilla, a little cacao powder , sea salt
Tastes mellow and cooling.
Raise your jar in oppositional toast. Coka-Cola, go blend your morning corn syrup somewhere else, ’cause today I am drinking collard that taste like cream.
I would like to take a post to appreciate the shop that spices my shelf.
As I have begun to grow as a chef and confectioner I am experiencing time and again the integral role of the right spice at the right moment plays. As with most thing related to cooking
Simple is best.
The Oakland Spice Shop is full of singular wonders to take a meal from (forgive me) satiation to sensation.
In the great tradition of animated French rats, one such flavor sensation recently came in the form of a Spanish Smoked Paprika that took a ratatouille over the moon.
Oakland Spice Shop stocks the essential. Particularly…
Few things are more important, as most food processors know to well unfortunately.
The singular addition of their applewood smoked salt combined with the substitution of coconut sugar took Coracao’s hazelnut toffee bark and thrust it to the realm between heaven and earth, aka Heath.
Rubbing a cut of pastured pork with a Cyprus mushroom infused salt marooned the lost loin in a wilderness of delicious, a twist of lemon found it and brought it home.
I am being melodramatic, but cooking melodrama by nature. Hell it has enough reality shows to prove that… Chopped anyone?
Here is the Details for those able to make the visit:
Oaktown Spice Shop
530 Grand Ave., Oakland, CA 94610
Hours: Tuesday-Friday: 12pm-7pm
To answer, fermenting is an endlessly entertaining combination of chemistry, health, and flavor. Each batch of fermented veggie/tea/grain or (Dare I) meat I make is a scientific exploration of the best kind.
The edible kind.
My body is a ship for billions kindly bacterial travellers. A man shaped Carnival Cruiseliner, complete with unlimited buffet, plenty of leisure, and a well maintained waterslide. Together we happily sail through the day feasting on probiotics.
By comparsion, many sad sailors are travelling on decrepit slave galleons, forcing their pour gut flora to work hard hours, in the dank fiberless bowels of their bowels. They subsist meagre rations of occasional yoghurt and pasteurized dills.
So I surround myself with ferments, cultural reflections of my internal culture.
Culturing is my culture, and for most of our brief existence it has been the human culture. Only recently the human gut had to settle for the a society pasteurized.
And yes… I can pickle that.
Keep Guts Alive, Remember 3 and 5
– 3 tablespoons seasalt
– 5 pounds cabbage