D is for Developing Flavor that is "Divine" and "Delicate".

Ahh, Culinary School.

Are there finer words? Yes there are, and they come in the form of a compliment from your chef instructors.

Our group has been together in the kitchen for 10 sessions now. Slicing, dicing, drizzling, gobbling, straining, draining and stirring our way though lesson upon lesson; mixing and blending our way through the lovely cuisine of Italia. After many days of antipasti and 

perfecting our knife skills, or taillage (the practice of cutting vegetables into uniform size and shape) we have begun to pick up the pace, or at least some of us have.

I now have an enlightened respect for all those tiny little uniform pieces of vegetables I have found on my plate over my years of eating out. Making a perfect brunoise, jardinière, julienne, or dadi piccoli is not as easy as it looks. TRUST ME. This take A LOT of practice. I’m an amateur at best, but one day I will be able to chop with the best of them. It’s my holy grail so to speak. 

So today was soup/bean day. Perfect day for it, considering the weather here in New York is dreadful, rainy and cold.

So soups’ on? Yeah, I’m there.

The day before was stock day, which, I also have a new found respect for because making the perfect stock, is seriously a work of art. Anyway, the kitchen was lively today. Happy little culinary students, working to create inspired dishes, but mostly working to please the boss. (Both of whom, by the way, are awesome and absolute inspirations whom you will hear about more in the future.) 

However, the ultimate result is usually something not quite near the standard of the dish we are to most resemble in the end result. But I listened intently today to the words of our teachers and “developing flavor” was definitely key.

 The Development of Flavor should be a manual. You could go out and buy all the expensive ingredients in the world, and still not know how to develop flavor. The one thing I must stress, if you too desire to develop this skill of deepening the flavor of a dish, I recommend getting really comfortable with carmelization. It is a technique that is 

learned by practice, so go out there and try it.

Today we made Minestrone as well as another dish called Zuppa di Farro (Farro Soup). Both were beautiful to look at, but more so to eat.  The deliciousness of them was because of developing flavor. Both, however, called for different development of flavor, but used almost identical ingredients to do so. The minestrone was lighter in flavor and brighter in contrast, while the zuppa di farro was richer, deeper and more complex and earthy. Its always so interesting how the same vegetables, when prepared in a different manner, can come out tasting dramatically polar opposite.

Farro, incidentally is absolutely amazing for you! It is an ancient grain packed with protein, fiber and lots of  vitamins which are heart healthy, and it’s an environmentally conscious choice because a little goes a long way.

Although I loved both, I will only feature Minestrone, because, not only is it Veggie friendly, it was absolutely superb with a dollop of our fresh made pesto from the day prior. I recommend making your own pesto, but if you have to buy the jarred stuff, the Trader Joes brand is pretty good. Also you could get some excellent stuff from Dean and Deluca.

Minestrone con Pasta (Vegetable Soup with Pasta)

Recipe : International Culinary Academy – Italian

Yield : 6 to 8 servings

Ingredienti:

25 g. Extra Virgin Olive Oil

1 Onion, diced

1 celery stalk, diced

1 carrot, peeled, diced

¼ fennel bulb, diced

½ leek, light green and white parts, diced

1 garlic clove, minced

Pinch of red chili flakes

1 L Water. Or Vegetable Stock, warm

1 medium Russet Potato, peeled and cut into ½ inch cubes

½ zucchini, seeds removed, diced

2 asparagus stalks, peeled, chopped into ½ inch pieces

¼ cup frozen peas

6 Green Beans or Haricot Vert, trimmed, and chopped into ½ pieces

2 plum tomatoes, remove skins and seeds, diced

10 g chopped fresh parsley leaves, no stems

2 large leave of Swiss Chard, stems removed, julienne leaves

70 g cooked white cannelloni beans, drained

100 g cooked pasta, preferably shells or Orecchiette

Fresh grated Grana Padano or Parmigianino cheese

Pesto (adding Pesto to the top makes it a Genoa preparation of the dish)

Salt and Pepper to taste

Procedura:

1. In a heavy bottom soup pot, heat Olive Oil on medium heat, add onions, celery, carrots, fennel, leeks, garlic and chili flakes and cook for about 4 – 5 minutes. Make sure not to brown vegetables.

2. Add Water, or stock, if using, and increase heat to medium high, add potato. Bring boil. Add Salt 

(about 1 tablespoon) and pepper (about 1 teaspoon.)

3. Lower heat to simmer and add zucchini, asparagus, peas and green beans. Cook for 1 to 2 minutes.

4. Add tomatoes, parsley, swiss chard, beans and pasta.

5. Let simmer gently for 1 to 2 minutes. Adjust seasoning.

6. Ladle soup into bowls, drizzle with pesto, Extra Virgin Olive Oil and sprinkle with grated cheese. Serve to those you love!  

AMAZING.

By the way - the chef's compliment's so far have been "delicate" and "divine". Which,

I mean, were sooooo exciting to hear. I know, it may not be that big of a deal, but hey, I'll take what I can get. So thank goodness for the D entry!

C is for Coffee. What else?

An ongoing study following some 126,000 American's has been percolating for some 22 years now, and with some rather pleasing results. The Harvard analysts' data shows moderate coffee consumption may lower the risk for Parkinson's, Type II Diabetes and Colon Cancer. Quite remarkably, the more coffee the participants in the study drank the less risk for diabetes there was! In fact even some Parkinson's drugs have caffeine added.  The healthful benefits are plentiful. Other studies have shown it reduces the risk for gall stones by half and has been shown to cause an 80% drop in chances for cirrhosis of the liver.

Millions of people wake up to the steaming roasted bean beverage (actually, it's a seed from the coffee berries) daily. Now, we have something else to grin about, besides out morning energy boost. Other research shows that a cup of good java can help control asthma, reduce incidence of cavities (although this one I find difficult to believe considering so many of us add sugar to our cup) as well as stop a headache and boost your cranky-pants mood. 

Since there are many ways to get that caffeine fix, I will not discriminate, nor elaborate on the benefits, or difference in types or flavors. In fact I should really leave that to someone who knows whats what in the coffee world. There are people out there who really take quite a bit of serious time to understand all the subtle nuances of the delicious beverage. Just like a sommelier, but bats for the perky team, its called cupping (which sounds odd to me, but hey, no judgements). Also, since my access to the many devices one can use to brew a mug is limited, I will elaborate briefly about my obsession with the French Press. Incidentally invented by an Italian, the French Press is an excellent way to incapsulate the flavor of coffee most accurately and efficiently. Usually producing a stronger, richer, thicker cup of coffee, it is made by adding the coffee grounds of a thicker grind and nearly-boiling water together. Letting it sit for a few minutes to extract the essence of the roast and then, by use of the plunger, the grounds are forced down to the bottom of the cylinder. A delicious and creamy cup of coffee awaits you. I like the Italian Roast, and I always try to buy Organic, Fair Trade and Sustainable. Not only is this good for the planet, it usually tastes better too

So wether you are a grande-double-half-caf-non-fat-cappuchino with one sugar, a large coffee black or a soy-iced-latte, remember these words, not all coffee is created equal. Even though there are health benefits, this doesn't mean you need to drink more of it. So don't go running to your nearest deli/Starbucks/coffee house etc. In fact, and of course, other studies show rather contradictory conclusions as far as health is concerned. For example, a study has shown it can increase your low density lipoproteins (LDL's) or in laymen's terms the "bad" cholesterol in some people. 

A rule of thumb, try to keep the caffeine consumption under 250 mg's a day (2 - 3 cups). And for those who don't know, 1 cup is 8 oz. So If you get a daily "grande" fix, thats 2 cups, fyi. Those who reach an upwards of 500 to 600 mg's (7 to 8 cups) are susceptible to insomnia, irritability, anxiety, gastrointestinal problems as well as increased heart rate. I too, should probably heed this advice, but alas, I forget to measure out the amount every time pour my intoxicatingly delicious wake up call in to my over sized mug. 

Contradictions never have steered me off course from what I love though. But, I do like a nice hot yerba matte every more than once in a while. 

There are so many more wonderful things I could say about coffee, but you know, I'll leave that up to the comments section, and you, my dear reader. 

Click on the links above to check out some great Washington Coffee roasters! I was enamored with the Raven's Brew Organic Deadman's Reach.

My current favorite place to buy a cup on the go : Ninth Street Espresso at Tompkins Square, 341 East 10th St. (Between Ave A & B). 

My current favorite addition to coffee : low fat vanilla soy milk with a dash of cinnamon.

My favorite "caffeinated" beverage that isn't just cafe au lait : triple non-fat cappuccino from Whole Foods market on Houston. 

My current favorite coffee past time : a big big hot cup, accompanied by gi-normous bowl of organic oatmeal mixed with juicy blueberries, KCRW on a sunday morning and some hand holding. 

 OR the smell of coffee brewing when camping in El Captain, I always was more partial to the hot chocolate at the time, but I remember the coffee smell vividly. 

B is for the Best? Well, Perhaps.

There is one thing about New York that I cannot get over : the food culture.
People eat and drink to their utmost desires without care but with a lot of conviction. The choices for dinner are astronomical, the choices for lunch are astounding. As for breakfast, well, it is usually a coffee accompanied by a handheld pastry of sorts. Most opt for brunch nowadays.

This plethora of choices makes for a mecca of foodies. The discerning clientele isn't picky necessarily but they demand really good food. No wonder some of the best restaurants in America can be found on a strip of land a few miles long and wide. It's because of the people. New Yorkers' are trend setters for fashion of course. And these fashion forward, walking gastronomes obviously are setting the trends for food, the best food. The people have voted, and the votes are : New York has, quite arguably, the best food in the world.

Let me elaborate. Reading food magazines, I always tend to come across ad's for Las Vegas. Gigantic restaurants, in over-worked over-ari conditioned, over amped hotels in the desert. The chefs are great, the food is probably amazing, but 8 out of 10 of those places started in New York City. Obviously, there is a reason these hotels want these chef's restaurants there. Destination eating is becoming a huge market. But, typically, the food is so much better from the original location. It has the real soul. It worked the hardest and  these new "celebrity" chef empires were born out of them. Where would Mario be without Babbo in Greenwich Village? Do you think Wylie Dufresne's wd-50 could have made it anywhere else besides the Lower East Side?  I mean, come on Daniel Boulud, Nobu Matsuhisa the list is endless really. From off the top of my head those are some stars that began in the "apple". Now even super stars from the west coast have come to stake a claim, eh-hem Thomas Keller. 


However, press and adoration aside, restaurants in New York have a definitive style. Because the city is cramped, lack of space between tables isn't burdensome to the diner. We understand. Because the city has so many options, the food you serve has got to be better than the other choices we could have made that evening. That is why there are people like Keith McNally who take restauranteur-ing to a new art here in the city. Go to any major area in Manhattan and your bound to spot one of his places (among them, Balthazar, Moradni, Pastis, yeah, he's good). It is people like him who know and understand the food culture here, and finesse it to the point of absolute perfection. 


If you have never worked in a restaurant before, front of house or back of house, you really cannot fully appreciate the astounding amount of food that is produced here in New York. Not to mention the attention to using locally produced/grown products. Among all of the menus I have seen, the bold faced type on most is: LOCAL, ORGANIC, and RELATIONSHIP. Relationship being with the farmers and producers themselves, a hand shake and a safety in the knowledge that if these farms keep producing top quality ingredients the chefs and their chef friends alike will come a' flocking. 


So, best food in the world? Well, the attention to detail, the care taken to make a dining experience in the city a true experience, the overwhelming amount of choices, the cramped quarters, little elbow room, all the sounds and smells, and the excitement one finds in the atmosphere of a restaurant, big or small, reputable or not, when dining, is magic. 


After a week here I already feel like I have so much to learn, try and taste. The experience of the city will not be lost on me, I guarantee it. My vote is in, and New York, you are number one, so far. B is for BEST EVER. 

One Best Ever moment I had, was last Friday night at a small kinda doggy place in Bushwick, Brooklyn. Roberta's, a pizza place with family style seating, loud great music, good service, campfire in the back patio, elbows on the table kind of place. However, amazing oyster's from New Brunswick fancied it up a bit. My favorite though, the Hen of the Woods Mushrooms, which were cooked until just tender and crispy with a slight hint of garlic and thyme, lighty salted and a finish of sweetness from a touch of excellent olive oil. Out of control. Least not I forget their pizza crust, which managed to achieve the soft fluffy texture we all like in a dough, with a crunch and a wood fire oven tinge of charcoal that really takes the whole pie to a new place. 

Oh did I also mention, they do Brunch? Expect to see me there on a regular basis, the of course the gym to follow. 

A is for Absolutely Amazing Almonds

Like most nuts, these are not only fantastic for your heart but rich in antioxidants, densely packed with important nutrients and a handful, or 23 Amazing Almonds (about 1 oz.), a day can really keep the doctor away. So move over apples, there is a new boss in town.

Almonds top out with the most protein per bite for nuts (6 grams), as well as fiber (3 grams) and calcium (75 mg). They are also the lowest calorie nut too! But the bragging doesn't end there. They are a source for Vitamin E which helps to reduce free radical damage to the body. Also those 23 Almonds you're now eating every day is about 35% of your Daily Value (DV%) needed for that essential antioxidant.

So with all that said, what else could these tasty morsels do? They fight hunger with their fiber and provide you with mono-unsaturated fats, the "good" fats. Not only that but they serve as a prebiotic to help produce good microflora in your intestines and aid in digestion.

I found this nifty little Conquer Those Cravings application to see how you can incorporate a little Almond essence into your life instead of the tried and true popcorn, chips or candy.

Since almonds are in such an abundance in most grocery stores (even as a replacement for good ol' peanut butter, if you are looking for a lower saturated fat alternative or if you have a peanut alergy), I expect everyone to be lowering their cholesterol and gaining in heart health everyday from now on.

So go over to the bulk bins at whole foods and find a favorite, or pick up a bag at Trader Joes. I like the Dry Roasted Organic Almonds, but you can always go for the spiced or maple almonds. Although don't forget, unsalted is usually a better choice, for health purposes. If you need a little salt and spice though Try these Chipotle-Roasted Almonds.

So chop then up into a bowl of oatmeal, toast and toss into a salad, or snack on a handful a day to keep a craving away.



My boy and best friend is a fiend for these :

Almond Butter-Jelly Tortilla Rolls

Ingredients:
2 Organic Flour Tortillas (preferably the 8 inch kind, or whatever you like. The Gluten Free Rice Tortillas a good too!)
3 tbl divided Organic Unsalted Crunchy Almond Butter (Trader Joe's brand rocks.)
2 tbl divided Organic Low Sugar or Sugar Free Jelly ( Your favorite flavor of course. I like Blackberry or Boysenberry. But today I am showcasing my Cranberry-Strawberry Jam from this winter, a little star anise and cardamom really kicked it into its full potential similar to the recipe in the Q blog.)

Directions:
1. Toast tortillas in a dry skillet on medium high heat for 1 to 2 minutes on each side until toasted to your liking. Try not to burn then, all those carcinogens will cancel out the positive effects of the Almonds!



2. Let cool slightly and spread 1 1/2 tbl of Almond Butter down the middle.
Follow with 1 tbl of your jelly on top of that. Repeat for second tortilla.
3. Roll bottom in 3/4 inch and then roll up side closest to you like a burrito!
4. Devour. 

Remember portion size is key here, so try to measure your ingredients and it will save you calories in the end.

These are excellent for breakfast, lunch and just do one roll up as a snack! Genius Joel. Truly Genius.

Today I begin a New Order

Not the band, although I do love me some New Order. But I need a new order to this blog-digity.

So here it is. The Big Reveal, The order I will be going in is, drum roll please....

We are going: Back to Alphabetical Order.
I know, big deal, but hey, it was working well for me. Plus, it will work out well when I publish my book in the future, which will incidentally also be in alphabetical order.

So get ready for a rockin' good time with the amazing Alphabet!
(I may even throw a little Italian in there.)

Arrivederci for now! 

Awaiting arrival of the A entry? Stay tuned, more tasty treats, good eats and sweet sensations to come. Only this time, I'll be slightly more qualified.

Seat Backs and Tray Tables in Their Full Up Right Positions

When making rash decisions, do not dye ones hair out of frustration.
Secondly, always follow your heart. This may seem like an oxymoron, however, these two bits of information are the key insight to the last month of my life.


I have been biting my time to let the news out, however, now after finding that I have a knack for making it work I can say with all my excitement and enthusiasm, I am moving to New York City in two weeks.


2 months ago, I was denied from my dream school (NYU). So as most girls do when they are upset, they do something empowering to compromise, or at least alleviate the pain of rejection. I turned to what I know best: spending money frivolously, baking and cooking a lot, eating peanut butter out of the jar with a spoon, yoga and debating a new hair color. Then of corse came the disappointment of eating all of that peanut butter and dying my hair some ridiculous mahogany, but, nonetheless, still in search of dream school number two. When I remembered, what other dream have I had for such a long time? What would connect all faucets of what I love to do? Culinary School.

In my search I thought of many solutions to aide me in my quest for spreading health and tastiness. But one  place still remained at the top of the list. The French Culinary Institute, or I guess, better yet The International Culinary Academy. So I combed the website, filled out an application paused for a moment on the submit button and clicked my mouse. (Mind you, I did not do this with a glass of wine in my hand. I have learned to never do internet searches accompanied by wine, this does not a good paring make.)

From that moment on it has been a process of figuring out how to move across county, but not only that, move across continents in June. The program I joined is actually The Italian Culinary Experience and it couldn't be more exciting. We begin in NYC, SoHo for 10 weeks and then fly to Parma, Italy to continue training at ALMA for 9 weeks. After which point we are sent off (by we I mean our class of 20 or less) to different reputable restaurants across the country in Italy for 9 more weeks. People wait their whole career for an opportunity to work in a restaurant in Europe, and its a part of this curriculum.
How amazing is that?!

So without any more jibber-jabber about how exciting my new adventure is going to be, I invite you to join me on my journey! The Cauliflower Lollipop will be going global, finally!

After my return from NYC this sunday, with the airport in full Super Bowl mode, I was elated, and a little hung over from wine with friends at The 6th Ward the night prior in New York. Celebrating my finding a sublet in Williamsburg, celebrating moving to the city, celebrating anything we could really. We toasted to having  friendships with those we love, toasted to having the courage to move into new dimensions of ourselves and toasted mostly to having the balls to do what we want.

Visiting New York City always has left an impression on me. I can feel it in my bones. All around me. But right now mostly I can feel it in my feet, because this girl is in need of some good shoes.

By the way, I'd like to make an extra special shout out to Miss Leslie Behrens, friend, beauty and baker extraordinaire. Without whom my trip would not have been such a success. Check out Momofuku Milk Bar, a new obsession of mine and an old one of Anderson Cooper's.

Have your Banana Bread (Gluten-Free, Refined-Sugar-Free, Soy-Free, Vegan) and Veggies too.

I love cruciferous vegetables. Any way I can get them.
I also love Banana Bread. Any way I can make it.
Which is what drove me to write this entry. But how on earth do these two things correlate? Bear with me.

Cruciferous is the botanical description of a large family of plants. They dominate as a crop, not only that they dominate in health benefits too!

When I think of cruciferous I think heart healthy, high in vitamins, low in calories and loaded with other cancer fighting benefits Nutritionist's, like my self, fawn over. If I could invent a pill that did everything a cup of steamed broccoli could do, I would be a millionaire. Nonetheless, its actually better to eat the greens, than to take the supplement for them. The body is made to break down actual food, not concentrated pills, so remember that when you're taking a handful of vitamins and instead of getting 4 -6 servings of veggies a day, it's just not the same.

You can get them in all shapes, flavors, sizes and colors too.

Kale is a favorite of mine. I like to steam it then add a mix of balsamic vinegar, chili flakes and soy sauce. It is super high in Vitamin K, which is important for blood clotting.

Cauliflower, obviously a personal favorite, is way high in Vitamin C and also slows and prevents the growth tumors of breast and prostate. It also comes in all kinds of fun colors now : purple, orange, light green....

Brussels Sprout's which look like little mini cabbages, cultivated in ancient Rome, always remain on my grocery list this time of year. Don't fear them for their flatulence causing effects! They are so great when roasted in the oven with some sea salt and pepper. Simple, fast, and fat free!

There are so many more too : bok choy, rutabaga, kohlrabi, mustard greens, turnip greens, arugula, daikon, collards and even wasabi.  With such a plethora of choices, there is no excuse not to try them.
So today, I salute you Cruciferous Vegetables! Not only do you come in all flavors, grow in hash conditions, have cancer fighting properties up the whaa-zoo, but you are one of my go to vegetable nearly everyday of the week.

So how does Banana Bread come in line with this?
A current Favorite twist with Cruciferous Vegetable mixed into a recipe comes from the aptly titled best seller Deceptively Delicious. Not only has the lovely and talented Mrs. Seinfeld (yes, like the show) found a way to sneak more veggies into her kids mouths, she also has adults swooning over the health benefits of her switch outs.
Try it! You won't believe how easy it is or how amazing some of these sneaky treats and meals taste, in addition to cutting down the total calories. There is also healthful information in the book from a REAL Dietitian! High Five! Check her out here if this kind of cooking tickles your fancy, or just go buy it.

I like her Banana Bread recipe, but I sub out the egg whites, as well as use different sugars. In fact, I find I like to combine ideas from different recipes together. My newest concoction combines the banana bread from Jessica's book and the other from Babycakes NYC's Erin McKenna's new book which I am just obsessed with. Not only was this girl the winner of Martha Stewart's Cupcake contest, but her recipes are mostly gluten free, refined sugar free and all vegan. Plus, she's super cute. Triple threat, really.
Could it get better, or for that matter, better for you than that?! It can, she just opened up another locale in Downtown LA, score! The great thing about new places like this is it not only is a door to what is possible in the world of healthful baking, it is a window to a population of people with Celiac Disease, or those who cannot digest gluten and therefore must avoid so many tasty treats like Banana Bread. Now there are ALL KINDS of alternatives!

"When people with CD eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed. Even small amounts of gluten in foods can affect those with CD and cause health problems. Damage can occur to the small bowel even when there are no symptoms present." - www.celiac.org

I think, maybe if these two girls brilliant ideas came together, you could get something like a combination of  cataclysmic healthful deliciousness.

Like this! From me, to you!

The "Cauliflower" Lollipop's Celiac Vegans' Dream Banana Bread 
     This recipe calls for some special, and kinda hard to find if you don't have a health food store near by, ingredients. 
     So if you need help, ask google, me, or the good people at your local Whole Foods. 


By: Joy K Jenkins (The Cauliflower Lollipop)
You will need: 
     8 1/2 X 4 1/2 X 2 3/4 inch loaf pan - doesn't have to be this specific, this is just what I use normally.
     Parchment Paper (to line the bottom and sides of the pan)
     Preheated Oven to 325 F
     Food Processor or Blender
     An open mind  and good spirits.

Ingredients: 
2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour
      (This has a much different texture and weight to it than normal All-Purpose flour does, so I highly recommend sifting it, then measuring.)

2 tsp Baking Powder
2 tsp Baking Soda
3/4 tsp Organic Sea Salt
1 tsp Ground Organic Cinnamon
1/4 tsp Fresh Ground Organic Nutmeg  (Use a microplane.)

1/3 cup Organic Cauliflower Puree* ( for 1/3 cup, about 4 -5 large cauliflower flowerets)
          ( *Do this ahead of time. How to : Steam cauliflower  until tender, puree in food processor or blender until smooth!! Let cool, then measure. Refrigerate or freeze excess, or eat it like Mashed Potatoes,  whenever! It tastes good all by itself.  See, easy right?)
2 tbl Organic Virgin Unrefined Coconut Oil, melted and cooled to room temp.  (Totally essential, this adds SO much flavor.)

3/4 - 1 cup cup Organic Agave Nectar (Amount depends on how sweet you want it.)
1/2 cup Organic Almond, Rice or Hemp Milk ( whatever suits your need, you could use soy too)

1 1/2 tbl Organic Ground Flaxseed

1/4 cup Water

1 tsp Xanthan Gum *
      (* This ingredient is used as a substitute for the gluten, which is missing when using gluten free flours. It is often seen in salad dressings, it has no flavor, it is purely for texture. This well help add to the crumb of the bread and thicken it to a perfect consistency.)

1 tsp Organic Pure Vanilla Extract
1 1/2 cups Organic Mashed Bananas (Use the ripest banana's you have, more flavorful that way.)

Directions: 
1) In a medium bowl whisk together the dry ingredients : flour, baking powder, baking soda, sea salt and  cinnamon. Set aside.

2) In a another medium bowl whisk together the wet ingredients: cauliflower puree, coconut oil, agave and milk. Set Aside.

3) In a separate bowl of an electric mixer blend together flaxseed and water until tick and creamy. About 2 minutes on high. (this will act as the eggs and bind everything together, promise!) Turn mixer off and add in Xanthan gum, mix into flax until well combined and thick.

4) Once the flax-xanthan gum mixture has become thick add in the vanilla and mashed bananas. Blend until well combined, 3 minutes.

5) Alternating between dry and wet ingredients, beginning with dry add them into the bowl of the electric mixer. Scape down the sides of the bowl after each addition. End with wet ingredients.

6) After well incorporated, but not OVER mixed, pour the batter into a prepared LINED with parchment loaf pan.

7) Place pan in the preheated oven and bake for  55-60 minutes. Turn pan 180 inside the oven at about 35 minutes for even browning.

8) Bread should bounce back to the touch when done or a toothpick inserted should come out clean.

9) Remove from oven and let cool in pan for 15 to 20 minutes.

10) Invert pan and bread should come out easily because you lined it with parchment! Remove the paper and let cool for another 10 minutes.

11) Slice, serve and breath in the healthful benefits!


Go get 'em health-nut! 
If you'd like to see the whole slideshow go the the picks' flicks and good licks section! Or click the title of the recipe.... 
Try it out! Let me know what you think! 

If I could go back in time...

The first thing I would change in my crystal ball, never being moved from the Santa Ynez Valley. However, as a kid, these aren't the choices you get to make. But if history were to rewrite it self, I would most definitely have been staying there and having a grand old time with the wonderful Knecht Family. Barbara, Segan, Ashley and Emmaly, (and the new addition Adam "eh, Queso Spaghetti") you guys are so much more than friends to me. Another amazing extension of my many extended families.

On our quick visit to the "cabin" in the woods this weekend, we had more than plans for just home repairs, rain watch and hiking. This weekend birthdays were had, wine was drank (in abundance), "Crown Royal" tasted like the Captain, Catch Phrase reached new highs, my ability to maintain sophistication reached some lows and I got to enjoy my true hometown with the best of people I know in this world.


But the town has changed a bit since I was a kid. Now, 8 years post the hit film Sideways the little Grand Street of Los Olivos is a hot spot for tastings, expensive clothing and vintage style shops and the weekenders who pile into the tiny valley to get different version of Wine County. This hasn't yet changed the valley to the point of high rise mega hotels or the like, but there seems to be a new kind of charge to the area. Back in mid August of last year some friends and I made our way up to the area only to find that the tasting rooms close early and we wake up late. We had plans to take over the town.  Nonetheless, even though we only made it to one locale in Solvang, it was a fun filled time even though we didn't quite get to experience the true grandeur the valley can conjure. Next time, we won't get so caught up in the forest and actually make our way out of spider-land and into the rolling hills and vineyards of SYV.


This trip though, there was a birthday. This birthday, a sixty first, there was cake. What a cake it was. Triple Layer Devils Food with the closest version to Suicide Cake frosting I could create. Phenomenal, and my new  "go to" chocolate cake for sure. But there was rivalry for cake tastiness just miles away. At the little converted house turned wine tasting room for Saarloos and Sons, I was introduced to Enjoy Cupcakes.  Not only do they feature different wines in their cupcakes but also employ a tiny little trailer that you can rent for events and parties. Genius. We sampled two while there, the Blackberry Syrah and the Chardonnay Key Lime, which by all accounts were both fantastic. They also come in two sizes, so if you are in the mood for a 1 biter or 2 they have you covered.  (Obviously the next time you see me I'll be touting a new recipe with these bells and whistles.) The atmosphere of the tasting house was amazing too, really well done. Too bad you can't change the blonde pourer's attitude too, in addition to her pours, which were totally stingy. Just a tip.
  
In addition to the weekend being a total success, I finished my book, Eating Animals by Jonathan Safran Foer. Not only has this book made my guts and guile stronger when discussing the inhumane treatment of animals and the horrible institution of factory farming, but my opinions are clearer. My decision to not eat meat has an even stronger vindication now, and the harm to not only the animals but to the earth hurts more to think about than ever. So, once again, I recommend you read this book. If not for anything else, to understand that if you eat meat, you are making a conscious choice to eat flesh that has been tortured, mutilated, pumped with antibiotics, feed the wrong food or not feed for days, unable to breed on its own, nearly dead from malities before it is ripped apart alive, the list of torture goes on and on.  Have you thought about this? Not many do. Why is there such a disconnect when we put food in our mouths? You are becoming what you eat, do you really want to be made up of tortured souls?


There are solutions to becoming a more conscious,torture free meat eater, but you will basically be practicing a mostly vegetarian diet. Throwing that out there.
  
 This week I am looking forward to the rainy weather, working late into the night, apartment hunting, loan receiving, going to yoga as many times as possible, starting a new book, possibly taking an impromptu trip to Olympia for more good friend time and baby sitting little Chase in the early morning.
  
January you have held so many promises for good times, don't let me down now.