Nourish

Chia Seed Power Porridge

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Chia is considered a super food. It contains more omega 3 and 6 than a piece of salmon, more calcium than milk, is a complete protein since it contains all 8 amino acids and is an antioxidant. It also is great for colon health since it is a strong fiber. With all those facts aside it also has an addictive consistency when soaked in liquid.It becomes gel like and that's why it is so easily absorbed and so good for the colon track. I have been feeding the seeds to my chickens to make their eggs even more omega rich. Historically chia seeds were what the Aztec and Mayan warriors would eat to build their endurance and strength. They were offered to the ancient gods in religious rituals, so the Spanish tried to eliminate and erase them and almost succeeded in doing so until today where there is now a Chia seed renaissance. I also just heard from a healer that the native americans that populated the Palm Springs area, would take a pouch full of chia seeds and only that when crossing the desert to go up to the mountains of Big Bear. I always like a bit of local lore to go with my power seeds!

I have been experimenting with the seeds in salads and smoothies but here is a great breakfast recipe that can really nourish one for several hours:

1 cup almond milk (I like The Mylk Man's version with coconut water)

3 Tbs chia seeds

1/2 tsp cinamon

1/4 tsp cardamon

1/2 tsp vanilla

handful of almonds or walnuts

1 tsp of sweetener of choice like stevia, honey or maple syrup.

Just mix the chia seeds into the almond milk so it won't clump. add the spices, nuts, sweetener and vanilla.

and place aside for 30 minutes or in fridge over night.

 

 

Nourish

Pamela’s Delicious Baked Chipotle Sweet Potato Fries

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My friend Jenni Kayne generously opens her beautiful home once a month for an amazing cooking class with Pamela Salzman. At the start of summer Pamela showed us how to prepare these delicious sweet potato fries. Now I am really hooked and so are my girls. The best thing about them is that they are baked and made with coconut oil, so these fries are as nutritious as fries will ever be!

Ingredients: Serves 4-6

1 1/2 pounds sweet potatoes, garnet or jeweled, scrubbed (peeled if desired)

4 Tablespoons coconut oil, melted

1/2 teaspoon ground chipotles chili peper

1/2 teaspoon garlic powder

1/2 teaspoon natural cane sugar

1/2 teaspoon sea salt

1/4 teaspoon paprika

1. Preheat over to 450 degrees. Line two rimmed baking sheets with parchment paper. If you can't fit two sheet pans side by side in the oven, place one rack in the lower third of the oven and another rack in the upper third.

2. Cut sweet potatoes like French fries, about 1/2 inch by 1/2 inch by 3 inches long.

3. In a large bowl, combine oil and seasonings. Add sweet potato sticks and toss to coat well. arrange sweet potatoes on prepared sheets in a single layer, evenly spaced. Sprinkle with another pinch of sea salt.

4. Bake 15 minutes and turn potatoes over. Continue to bake until lightly browned at the edges and slightly crisp, but still tender, about 10-15 minutes. Allow to cool slightly before serving.

Cut the chipotle in half to make it less spicy or substitute smoked paprika to cut out all the spiciness.

 

 

Nourish

Summer Tomato Tarte Recipe by Danielle Steckler

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Recently I hosted a small dinner for Rachel Craven's designs and I was thrilled to have lovely local Angelena Danielle Steckler from Paper Palate prepare the food. On her site you can read about her Angeleno roots and how food artistry took root in her at a young age. Danielle and co creator Lucy created a divine light summer dinner that included an incredible plum and ricotta salad with crispy kale, and this tomato tarte (recipe below) that was simply perfect! She of course uses all local farm market ingredients.

Lovely Local Lady Jennifer

Lady Lucy

Recipe for Tomate Tarte

for pastry:

1 1/4 cup flour

6 tablespoons of cold unsalted butter cut into pieces
2 tablespoons cold vegetable shortening
4 tablespoons freshly grated parmesan
1 teaspoon freshly cracked black or pink peppercorns
1/4 teaspoon salt
4 plus tablespoons of ice water
pie weights ( i use 1 lb. of pinto beans or you can use rice)
9" tart pan with removable sides
parchment or foil

for filling:
2 balls of fresh mozzarella thinly sliced
1/2 cup of pesto
1 plus pound of heirloom tomatoes sliced (get multiple colors)

for pesto:
2 cups of basil ( i used purple from my garden but you can easily use green)
1/4 cup of olive oil or more to your desired thickness
1/4 cup of freshly grated parmesan
1 clove of garlic
1/4 teaspoon of crushed red pepper

to make pastry:
in a food processor pulse the flour, butter, shortening, parmesan, pepper and salt till it resembles a corse meal. drizzle ice water a tablespoon at a time till the pastry holds together. roll into a ball, flatten and wrap in plastic wrap. chill for one hour. do not over work the dough or it will loose it's flakiness.

roll out dough to 12" diameter so it will fill the 9" tart pan. roll pin over edges to cut pastry to fit. lightly prick tart all over with fork. line with tin foil or parchment and fill with weights.

bake in 375 oven for 20 minutes, carefully remove foil with weights and continue to cook for 15 minutes or till golden. cool in pan on rack.

to make pesto:
combine all ingredients in blender and slowly add oil to desired consistency, i like it a little on the thick side for this dish.

to make tart:
remove tart pastry from pan and place on serving platter. drizzle one third of the pesto onto bottom of tart. then layer mozzarella slightly overlapping and drizzle with next third of pesto. layer tomatoes overlapping on top of pesto. i like to add a little more olive oil to the last bit of pesto and drizzle that on top. garnish with fresh basil leaves.

Nourish Video

Can I be a Beer Chick please??

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Okay I have a confession to make . . . I prefer craft beer to wine. Yes it's true. Over the past several years I have discovered the  wonderful world of IPAs and Belgium varieties. Now that local craft beers are becoming so popular, there is an abundance of choices. To become more educated on the craft of brewing and drinking beer I recommend a night with the fabulous sommeliers The Beer Chicks. Christina Perozzi and Hallie Beaune met while working at the well known Father's Office in Santa Monica. They bonded over their mutual love of the brew and since then have written two books together: The Naked Pint: An Unadulterated Guide to Craft Beer (which I am half way through and loving it) and their new book due out in October called The Naked Brewer. I had such a good time with these ladies that i really am hoping they will let me be their third wheel once in a while . . .

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