Why can’t we just leave Mexican alone

May 23rd, 2013 2 Comments

It’s a very common misconception that Mexican food is “heavy” and “unhealthy.” As someone who has lived in Mexico, I can tell you, nothing could be further from the truth. While some regions in Mexico make rich sauces like mole, the majority of the food is as farm-to-table as our coveted Northern California cuisine. They slaughter the cows at the local ranch, catch the fish on the coast, harvest the veggies from the farm, and grill it up to order. In fact, it’s so fresh, some people won’t even eat the veggies in Mexico and instead reach for anything processed.

So let’s be clear: Mexican food is healthy. Tex Mex is not. Most of what you see and eat is Tex Mex: fried and covered in queso and tortilla chips. Tacos are what you believe them to be, but the meat should be lean, the tortillas hand-made, and herbs the topping in leu of sauce. That’s what the taco above appears to be, but the taste was all wrong.

I’m on this rant after this taco, amongst many others we ordered at Empellion Cocina, an East Village restaurant that has been deemed authentic and voted one of New York’s best. So, I just can’t see this all go down anymore.

In this case of ex-pastry chef Alex Stupak’s cuisine, I think Pete Wells said it best in his NYT review:

“Mr. Stupak’s cooking at Empellón Cocina resembles the food of Mexico the way a dream resembles life. Everything looks familiar, except that the light seems to be coming from a different direction, and did that river always run right through the bedroom?”

In other words, Stupak puts a “modern” twist on Mexican food like so many others have done in the past. I would respect that, if the food tasted good. You won’t catch a real New Yorker eating in a Rosa Mexicana chain restaurant, but no one can deny the food is inventive and usually delivers. Both Otto (who will soon open what will be the city’s finest taco shop) and I were completely disappointed with the four varieties of tacos we tried at Empellon. Top that off with a tiny shot of $30 sangrita and you won’t catch Otto or I in there again.

This little mishap reminds me that the Mexican food in LA sucks too. How that’s possible, I will never understand, but it’s the truth. At least in Houston, people fully embrace the term Tex Mex and treat it like local cuisine. Pretty much any mainstream joint in Texas will offer chips, salsa, and guac on the menu because we love the combo so much.

Here’s the rub for me. Authentic Mexican food is not always an easy food to prepare and so it should be served without a lot of extra fan fair. In its “simplicity,” the cuisine shines and is far from being heavy or overwhelming. As you can see, I’m not the only one who feels this way. Mark Bittman offers insight in this interview.

Mark Bittman Interview via TheMijaChronicles.com

So, go ahead! Chow down on Tex Mex; love it for all its richness. Devour inventive enchiladas and suck down frozen margaritas without shame. But let’s respect the Mexicans and not attribute that delicious mess to them. To each their own taco, ya know.

Tweet this!

Juice bars, cleanses, raw food EVERYWHERE! How do you choose?

May 9th, 2013 No Comments

When I was living in The South – aka the part of the country that is always 5 years behind – I was hard pressed to find fresh pressed juice (terrible joke intended). Coffee culture is infiltrating quite nicely, but juice not so much. Whole Foods finally capitulated and started selling an unpasteurized** juice with a green tint, but it’s mostly derived from apples.

Since I’ve moved back to LA (and NYC for a New York minute – I can’t help myself), I see now there is a juice bar on EVERY corner. Literally, there are so many I don’t have time to try them all!

So that leaves us with several questions:

How do you determine which hot spot serves “the best” juice?
What do I do if I don’t like all of the ingredients?
How much is too much to spend on juice?
Do I NEED to do a cleanse?
Which cleanse is right for me?

Thankfully I think I have come up with an easy answer for you. My solution is actually in sync with most answers in the food industry: GO LOCAL!

The BluePrint Cleanse was a pioneer in the juice biz and for that we paid good money and still give mad respect to Erica and Zoe. But you have so many other options now, take them.

This lesson was driven home for me in Atlanta when I discovered Shannon Sliger’s dtox juice bar tucked away off Roswell Road in Buckhead. After all of the cleanse brands I’ve tried, hers has been my favorite thus far. I got to customize the ingredients (no ginger please!) and quantity of each kind of juice (I added a cranberry grapefruit). Plus, the fresh pressed juice over a cold pressed juice is so much more flavorful and satisfying. She also includes a wheat grass shot and an aloe elixer (to help with digestion). On the menu there is also a 7 day liver cleanse people rave about and my favorite coffee substitute, the Puerh Latte with fresh frothed almond milk.

Did you hear what I said: ENJOY the juice!

There are so many things you have to tolerate or “do for your own good.” Green juice is delicious once you get over the stigma of it. And if you don’t like, try another brand or shop. All green juices are not created equal. You don’t want to be paying upwards of $8 for something you’re sucking down.

Just beware of the added sugar please. There is usually something in green juice that makes it sweet and “tolerable” like green apple. You want to make sure the juice isn’t all apple and only a little green. The only thing that will do for you is send your blood sugar on a roller coaster ride. Consider adding beets or carrots to your juice to make it sweeter instead of apples or citrus. Both are high in vitamins!

I digress, but you know I don’t go on rants often, so this must be important.

REASONS TO BUY JUICE/CLEANSES FROM LOCAL PRODUCERS:

1. There is no doubt it’s fresh. They make it to sell out daily.
2. They don’t have to cold press the juice to last for days so you get more bang for your buck.
3. Cold pressed juice is great for keeping in your fridge and a cooler in your car.
3. Often you can customize the juice’s ingredients (I like extra greens) AND your cleanse.
4. It’s cheaper in general and no shipping costs!
5. Locals compete so they’re more creative with their recipes.
6. You can get an education from the owner about what their recipes and what your body needs.
7. Whole Foods fresh juice bars suck. They don’t care about the “recipe.”
8. Juice is good for you. It allows your body to absorb all of the nutrients of veggies without having to work too hard. Feel free to drink it with nuts, eggs, or chicken so you’re digestive system has time to absorb all the goodness and your tummy is full.

You know I travel a lot, and I’ve been able to find a fresh juice bar and raw food restaurant in EVERY city I’ve been to. NO EXCUSES. One of my readers/followers actually called the juice bar I posted on Instagram in El Paso to say hello! (Made my day :) The El Paso guy was surprisingly legit with his recipes.

Bottom line: Vegetable Juice – UNPASTEURIZED** juice (read the label) – is good for you. Drink it alongside eating a protein and a little fat like a “does-a-body-good” meal. Cleanse for 3-5 days as a way to hit your sugar-addict reset button.

**When fresh fructose is pasteurized it’s properties change to be like that of sugar like you see in a bag in the grocery store. Put the Tropicana down (even for your kids) and pay the money for the real, fresh deal. Your body will thank you.

If you’re considering a cleanse, click here for a post that includes links to all of my tips and cleanse reviews.

(Full disclosure: 3 day dtox cleanse was provided for free in exchange for a review. However, I don’t want to check my bank statement to see how much money I spent there while in Atlanta. Obsessed with her green smoothie and kale salad is an understatement!)

Tweet this!

The secret ingrendients of spring

May 2nd, 2013 No Comments

One of my favorite parts (at this point in time, one of the ONLY parts) I like about living in NYC is the fresh and inventive food. It’s no San Fran just-cut-from-the-garden-to-table fare, but the chefs here keep me satisfied. Last night, we ate at Market Table, a West Village staple from one of my all-time favorite chefs Joey Companaro (of famed Little Owl) and Mike Price. As always, the food was amazing. Adventurous, not so much, but seasonal, sensational, and solid. (Side Note: Campanara and Price have just opened a new joint a few doors down called Fatty ‘Cue which they say is their “effort to bring a little Southeast Asian fermented funkiness and a whole helluva a lot of smoke.”)

As you may or may not be able to tell from the picture above, we ordered “the usual” for a group of girls: fish and chicken. (Not pictured: Quinoa Hushpuppies with chipotle mayo that blew my mind.) What I loved about these dishes was the use of the seasonal veg I don’t normally use at home: ramps, fava beans, and snap peas. All are the rage with NYC chefs right now. Apparently there’s even a ramp festival….wild I’m sure. Asparagus is also in season.

The question then remains, how shall we use these yummy ingredients at home? I have some ideas of what I would do if I had a functioning, clean kitchen to whip up something tasty.

RAMPS

I had never even heard of a ramp until it was all over the menu at ABC Kitchen the other night. As you can see they look like leeks and have a powerful onion and garlic flavor. So, maybe they are more familiar than we think. Food blog theKitchn says:

“They pair beautifully with eggs, potatoes, and anything creamy (like a cream-based soup). Treat them gently, use both the green and the white part (everything but the nubby root end) and cook them lightly. Butter or olive oil are both fine fats for ramp-cooking, a tablespoon or so for every cup of chopped ramps.”

The season goes by fast so try out a few recipes while you can still grab a bundle. To get you started:

Spring Salmon with Linguini and Ramp Pesto - Bon Appetit (via theKitchn)
Quick Pasta with Dried Morels and Fresh Ramps - The Kitchn
White Bean Salad with Radish, Capers, Walnuts & Ramp Pesto - La Buena Vida (via TheKitchn)
Ramp Pizza – SmittenKitchen

ASPARAGUS

My food photography just doesn’t hold up to the pro bloggers, but I can tell you the dishes I post taste good. That’s all that counts, right?!

I know it seems like we see asparagus all year long, but it’s really not appetizing raw until it’s in season. Click here for Bon Appetit’s breakdown of the many ways you can prepare it. This raw salad is “Ribboned Asparagus” from SmittenKitchen. So simple and always a hit at dinner parties.

More recipes:

Asparagus, goat cheese, and lemon pasta – SmittenKitchen
Grilled Asparagus with Pepita Cilantro Pesto – SproutedKitchen
Asparagus with Spaghetti Squash, Ricotta, Lemon, and Thyme – theKitchn

Peas

I can’t get enough of fresh peas. I could just eat a whole bag of fresh boiled peas. No seasoning needed. But, should you want to spice them up, consider this recipe for Herbed Pea Sauce from Bon Appetit that seems to compliment a lot of our “usual” dishes.

The Big Kahuna

Pea, Asparagus, and Fava Bean Salad

From Bon Appetit, April 2012

Ingredients

3 tablespoons extra-virgin olive oil
1 tablespoon finely grated Pecorino or Parmesan
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
2 bunches asparagus, trimmed, stalks peeled if thick
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1/2 cup vegetable oil
1 shallot, thinly sliced
4 slices bacon, cooked and crumbled

Preparation

Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

Tweet this!

Prevent Your Hangover (just use my method with caution)

April 11th, 2013 No Comments

By now you must know how much I hate hate HATE consuming anything processed. So when I tell you I down a 5 hour Energy before I go out for a big night of drinking – anything over 3 glasses of wine – you know there must be a good reason.

Actually I’ll give you two:

I find it really hard to stay engaged in conversation after 9pm. Yes, I’m an old lady. The caffeine keeps me alert until at least 11:30pm if I take it around 6pm.
The ridiculous amount of B12 in that bad boy really does make a huge difference in how I feel the next day.

I obviously didn’t think this one up myself, I had the aid of a seasoned drinker to lead me to the devil and I can’t deny it works.

Here’s the catch. You can’t do this 3 nights in a row. Well, you can, I tried doing 2 nights in Vegas for CES one year and ended up shaking like a crazy person.

Let me be clear: it’s not that I drink that much. It’s that even small amounts of alcohol can give me a headache the next day and I’d rather not go through that.

There is a little more method to this madness to help my hangover. Three more tips:

STICK TO ONE TYPE OF ALCOHOL

If I know I’m going to be drinking more than say 3 glasses of wine, I stick to one type of alcohol all night long. Vodka or wine or beer, but not a mix. This can get tricky if I’m doing dinner then a concert because dinner calls for wine but I don’t dare drink wine in a dive bar, so I usually opt for vodka all the way through.

NO MIXERS

I don’t use ANY mixers in my drinks. That means no craft cocktails or any funny business.

WATER IN BETWEEN EACH DRINK

I’m not sure why this is such torture, but it is absolutely necessary, so I squeeze in some lemons and take it down quickly.

Tweet this!

Sweet treats I won’t share

April 4th, 2013 2 Comments

My two favorite healthy treats right now: Hail Merry Macaroons from Whole Foods and TJ’s Pineapple Rings.

I’ve learned NOT to share them with friends because the bag is empty by the time it circles back to me. Haha.

I apologize I don’t have more foodie fun to share today. The recipes I want to post are in my cookbooks, that are unfortunately still packed away in Atlanta.

Tomorrow I’m off to NYC, and I doubt I’ll be doing a lot of cooking there. Me, myself, and I don’t put in a lot of effort for each other. However, we LOVE to eat out in NYC so look out for photos of the city’s finest fare, restaurant reviews, and food trends soon.

Tweet this!

Cheese block –> grated cup conversion tip

April 4th, 2013 No Comments

“When a recipe calls for grated cheese, you might not always know how big a block you should buy. The texture of the cheese makes all the difference, but as a general rule

3 to 4 ounces whole yields 1 cup grated.

To measure grated cheese, put it in a dry measuring cup and tap it against the counter; don’t pack it firmly.” — Food NetworkGood to know…although, sometimes it’s nice to have a little extra left over :)

Tweet this!

Food that will M.A.K.E. your day in LA

March 28th, 2013 No Comments

Looks good doesn’t it?!! This lasagna is actually better than good. It’s amazing. Mind-blowing. And meatless. And vegan. AND raw!

Don’t judge, don’t judge.

If I told you it was loaded in fat would that help you believe me that it’s delicious?

The fat comes from the macadamia nut cream and the pistachios. The rest is all raw, organic, refreshing, flavorful veg. That’s what you’ll find an entire menu of at M.A.K.E. - the latest venture from Matthew Keeney – in the Santa Monica mall (more on that later).

My friend and foodie extraordinaire Payman took me for dinner one night and I’ll be forever .

This, my friends, is one of the most extraordinary “cheese” plates you’ll ever devour. All made from nuts. Here we have chipotle (top), cheddar that tastes like a pepperoni (center), and truffle nut cheeses. They are so silky smooth you’d never guess they were derived from a crunchy nut. Those crackers on the side are Almond fennel flax (I believe). Thankfully they sell them by the bag so I could bring them home more to eat with guac and jam. All of those were gone by the end of the meal.

Bottom line, the food at M.A.K.E. is not for vegans, it’s for people who enjoy rich and delicious food because if I hadn’t told you what it was made of, you would have been perfectly happy to eat it and never ask. And yes, they do serve beer and wine; a solid selection I might add.

If you love the food as much as I do, you’ll be happy to know they have a Culinary Institute on-site where you can learn to make two vegan dishes and devour them with wine for $85. Considering their menu prices, that’s not a bad deal. Aside from the pricing, there are a couple of drawbacks to M.A.K.E. that I am going to ask you to overlook on your first visit.

First of all, it’s located on the top level of the Santa Monica mall in “The Market:” a collection of really great cafe and deli style vendors offering their unique take on food. There’s a farm-to-table comfort food, fine cheeses, a wine shop, and a nice patio to enjoy it all. Honestly, the cafe style reminds me of one of those cut-out cafes you would find in a mall in Europe amongst designer clothes. I am always pleasantly surprised at home good the food is at those.

The menu is a bit pricey but the food is wildly sophisticated (in a good way) to the point where I would like to be in a nicer setting. The decor of M.A.K.E. is right on target for San Fran chic, but looking out into The Market takes away from the ambiance. That being said, if they can start to pack the place with a solid crowd, you might not notice that much.

I say it’s a must for an LA local. Go with an open mind and enjoy the food. You WILL NOT be sorry. Then you’ll return to “The Market” for all of the other fun things it has to offer.

Tweet this!

5 Tips for sugar detox – my article in JEZEBEL!

March 3rd, 2013 No Comments

Click the image to enlarge!

After a 3 day juice cleanse, eating vegan 2 days before and after, and abstaining from bread, dairy, coffee, and sweets for the duration, I feel great! Apples taste as sweet a cake now.

I’m going to ride the clean eating, nothing processed, sugar-free wave a long as I can. Cutting out dairy is hard because I rely on yogurt for protein often….and I miss the taste of a cappuccino but thankfully not the caffeine. It was a pleasant surprise to discover I’m not addicted to caffeine. I will admit I splurged on wedding cake last night and it was DELICIOUS, but I don’t feel like I need more. The only thing processed I’ll ingest is in my wine glass. Unfortunately white wine tastes too sweet so I opt for red, a healthier choice anyway. A this point, one glass is enough to get me tipsy so I’ll be a cheap date for a while.

After practicing what I preach in the article regarding water, I’m also fully hydrated for the first time in my life. I can’t say it makes me feel any different overall, but the water is very filling and surprisingly satisfying after a meal.

More on the cleanse, sugar, and my new coffee substitute when I return.

Tweet this!