Naturally Danny Seo, Winter 2023 by Bridal Guide Magazine

CAN

A P la n

Yes, Cookies for Breakfast

INNE

In One Step:

Detox the Liver, Boost the Brain, Energize Your Metabolism PG 82

Cool Trek NATURALLY, DANNY SEO

Iceland, Here We Come PG 100

WINTER 2023

387 Ideas for

Health & Happiness

Printed In U.S.A.

Laird Hamilton’s Health Secrets

FLUFFY, TENDER,

BETTER BREAKFASTS SCRUMPTIOUS, START WITH BOB’S YUM! Celebrating 20 Years of

FLUFFY, TENDER,

BETTER BREAKFASTS SCRUMPTIOUS, START WITH BOB’S YUM! Celebrating 20 Years of

Discover Danny’s Top Picks In

CLEAN BEAUTY WATC H L I V E O N T V & O N L I N E ! S H O P H Q . C O M

A curation of the author and TV personality’s favorites available at ShopHQ.

departments 14 LETTER FROM DANNY

32 GINGER ALL THE WAY

Danny shares the backstory on some of the features in this special issue.

Foodie Catherine McCord serves up a holiday favorite, a beautiful Bundt cake that’s made with fresh ginger.

16 NATURALLY, BRILLIANT!

34 SUPER HOT CHOCOLATE

Don’t miss our latest roundup of must-have, eco-friendly products for both you and your home.

24 DO JUST ONE THING (OR 15!)

30 ULTIMATE HOLIDAY GIFTS

We check in with cosmetics genius and consummate gift-giver Bobbi Brown to discover her favorite holiday gifts—to give and receive!

36 SOUP’S ON

Anna Getty is a healthy-living advocate and mother of four who loves creating healthy, flavorful recipes to share—like this detox soup, just in time for cold and flu season.

38 VEGAN FAST FOOD

Think vegan cooking is too complicated? Best-selling cookbook author Katy Beskow takes on that assumption in her new book.

Author and herbalist Becky Cole found wellness in a surprising place— the weedy plot of ground just outside her door.

46 IN THE KITCHEN WITH PETER SOM

Celebrated fashion designer Peter Som is also a maestro at whipping up beautiful things in the kitchen. Drop in on our chat and try on a few of his amazing recipes.

130 FINAL THOUGHTS

Celebrity pastry chef and founder of the Sugar Glider Kitchen baking school, Gesine Bullock-Prado (Sandra’s sis) left Hollywood for Vermont and never looked back. We check in for her thoughts.

JONAS JUNGBLUT

WINTER 2023

Contents

Check out Danny’s clever lineup of Earth-happy, money-saving ideas.

Culinary expert Rebecca Ffrench shares her recipe for yummy, tummywarming hot chocolate.

42 THE HEALING GARDEN

COVER PHOTOGRAPH BY JONAS JUNGBLUT

features 50 CROWNING JEWELS

74 SMART COOKIES

56 MEET ME IN SUMMERLAND

82 ROOT OF THE EARTH

From the scorching heat of a southern Arizona desert, an oasis of palm trees yields Medjool dates for the world to enjoy. Learn all about this sweet, healthful treat.

What could be better than cookies for breakfast? These cookies for breakfast! They click all our boxes— quick, easy, healthful, and ready to grab and go on busy mornings.

If you want to shop for one-of-a-kind finds and sip some seriously good wine, follow us to the little town of Summerland, California. It should be on your must-see list.

Danny journeys to South Korea to learn about Korean ginseng, a medicinal root that promises to boost your energy level, sharpen your brain, and revive your skin. What he learned will amaze you!

62 USE YOUR HEAD

92 EAST MEETS WEST

Cauliflower is low in calories and rich in nutrients. And because it’s mild and creamy, you can use it in all sorts of delicious dishes—like these!

68 HAWAII 5-0!

Iconic surfer Laird Hamilton and his wife Gabby Reece are more fit and vibrant than folks half their age. We visit them in their Kauai home to learn their age-defying secrets.

The founders of the wildly popular New York Shuk brand are dazzling tastebuds and tables with pantry items that celebrate their Middle Eastern traditions.

100 WEIRD, WONDERFUL ICELAND

Our intrepid writer eats (nasty fermented shark), plays (Hut Games with her mouth), and hikes (“it was kind of like an acid trip”) her way through this Nordic marvel.

108 TILE WITH STYLE

Treasured tile brand Ann Sacks stays true to its sophisticated designs and Oregon beginnings, but has plenty of chic new developments underway.

116 A CAN + A PLAN

The canned foods aisle isn’t the sexiest section of the grocery store. But you’ll be surprised how a couple of cans became the basis for these delicious—dare we say, fancy—dishes.

124 SPROUTS CELEBRATES 20 YEARS!

The beloved grocery chain does a lot more than sell the freshest produce around, with their innovative smallbusiness mentoring and positive impacts in the community. Cheers!

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Naturally, Danny Seo® magazine (Winter 2023, ISSN 2372-9856) is published quarterly for $23.97 per year by RFP Corp., 1333A North Avenue #706, New Rochelle, NY 10804; periodicals postage pending New York, NY, and additional mailing offices. POSTMASTER: Send address changes to P.O. Box 16717, North Hollywood, CA 91615. Single copy price is $9.95 in U.S.A.; $10.95 in Canada. Submission of manuscripts, illustrations and/ or photographs must be accompanied by a stamped, self-addressed envelope. The publisher assumes no responsibility for unsolicited material. ©2022 RFP Corp. All images, photography, and text used under license with permission from Danny Seo Media Ventures, Inc. All rights reserved under International and Pan-American copyright conventions. Reproduction in whole or in part without written permission of the publisher is strictly prohibited. Printed in USA. The information in this magazine is not intended as individualized medical advice. You should always consult with your own doctor about your medical condition. Naturally, Danny Seo® is a registered trademark of Danny Seo Media Ventures. All rights reserved. 10

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

PHOTOGRAPH BY ARMANDO RAFAEL

beauty, truth, + goodness F O O D

P E O P L E

H O M E

H E A LT H

“If you do not enjoy a moment, you lose it forever. If you enjoy it, it is yours forever.” –DEBASISH MRIDHA

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

PHOTOGRAPH BY JONAS JUNGBLUT

Supercharge your health with antioxidants.

Recharge your batteries with P∂M Wonderful 100% Pomegranate Juice. With more antioxidant power on average than red wine, blueberry juice, or green tea, P∂M has the free-radical-fighting juice your body needs. © 2022 POM Wonderful LLC. All Rights Reserved. POM, POM WONDERFUL, ANTIOXIDANT SUPERPOWER, the accompanying logos, and the Bubble Bottle Design are trademarks of POM Wonderful LLC or its affiliates. PJ220920-15

Letter from Danny Dear Friends, I’m writing this letter to you from somewhere high up in the sky above Anchorage. I’m heading home from a weeklong visit to South Korea, where the Naturally team went straight to the source to learn all about ginseng. As a Korean American, I grew up watching my parents take spoonfuls of syrupy ginseng extract and I always thought of it as an old person’s medicine. It was brown, herbal-y, and came in a bottle I couldn’t read. But little did I know the real reason we should follow their lead: Ginseng is a powerful detoxifier and energizer that helps support the immune system and boosts brain function. Oh, and it’s delicious. It’s a super superfood and ever since I’ve incorporated it into my diet, it’s changed my life. I think you’ll love this feature—we go from the farm to the factory to the lab to the store to bring you the real inside scoop on modern ginseng. Our Culinary Director Olivia Roszkowski has also done it again. Th is issue, we embraced the idea of “breakfast cookies”—with a healthy twist. Bobbi Brown (my good friend and our Contributing Columnist) once commented to me

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

that she wished there were recipes for a healthy cookie you could make, freeze, grab, and go. I never forgot that comment. So here it is, Bobbi! It’s about to get spicy in this issue too! The founders of the wildly popular New York Shuk brand invite us into their home to learn how to make easy Middle Eastern dishes. I mean, who knew that preserved lemons are so simple to make? And this winter, let’s embrace the chill and go to Iceland. Trust me, it’s totally worth the trek to get to this stunning destination. Wait, there’s more: We head to a Medjool date farm in Arizona to get the 101 on these sweet and healthy fruits; top designer Peter Som invites us into his kitchen and shares a few recipes; we revisit superstars and super-fit couple Laird Hamilton and Gabby Reece, who share their health secrets; and we raise a glass to celebrate the 20th anniversary of Sprouts Farmers Market. Happy Winter! —DANNY SEO @DANNYSEOMAG

PHOTOGRAPH BY DAVID ENGELHARDT

MELTY. CHEESY. DAIRY FREE. We’ve rewritten the rule book with our mouthwatering Dairy-Free Finely Shredded Mozzarella and Cheddar. Creamy and delicious, these shreds are made to melt. Try them in your next gratin or on your favorite pizza, these dairy-free shreds will surely spread some cheesy cheer. Find a store near you at:

FOLLOWYOURHEART.COM

FAV O R I T E T H I N G S

beauty, truth, + goodness

Sleep Right When the furniture brand Mitchell Gold + Bob Williams releases their first bedding collection, you know it will offer nextlevel pampering. These linen sheets are organic and crafted in Portugal. They’ll keep you cool in the summer and warm in the winter. Price varies. mgbwhome.com

Must Get Stoned This handmade jade tool will help de-puff your face, massage out tension, and lift, lift, lift! $68; supernal.co

Naturally, Brilliant!

For every issue, I taste, spritz, sip, slather on, indulge in, cozy up to, and road test through hundreds of eco-friendly products that come across my desk. Maria (and Oprah!) said it best: These are a few of my favorite things!! By DANNY SEO

Cool Kettle

So Spicy Upcycled ingredients from Dona’s chai tea brewing process are made into the most delightful powder. It takes your lattes from yum to wow. The secret is the just-right amount of spice. $10; drinkdona.com

Seriously, isn’t this polished metal pour-over kettle the sexiest kitchen appliance, ever? It also features a thermometer on the lid for easy viewing. $79.95; miir.com

Serious Serum There’s a lot of buzz about this facial serum—and it’s well-deserved. RMA complex in this sciencebacked serum helps your skin remember when it was younger and tighter. $175; ideoskincare.com

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

FAV O R I T E T H I N G S

beauty, truth, + goodness

Heat and Go This chic container is stainless steel and microwave safe thanks to a patent-pending “microsteel” technology. And there’s zero plastic involved! $22.99; bentgo.com

Wow Oil Finally available in the United States, this iconic Japanese facial cleanser truly unclogs pores and leaves skin soft, not stripped. It’s also made with 99.99% naturally-derived ingredients.

To Dye For YES, to this collab! Super comfy SeaVees are covered in fresh, bright, and hand tiedyed hemp fabric from Jungmaven.

$60; shikobeauty.com

$88; seavees.com

Start to Finish It’s way easier than you may think to make your own mayo, ice cream, mustard, jams, and bars really, truly from scratch. Fiona Weir Walmsley’s cookbook is a modern take on an old way of cooking. $35; amazon.com

Green Goodness Upcycled brewery grains make this an eco-friendly choice, but it’s the crunch and simplicity of its flavor that makes this the best pita chip around. $5.29 at Sprouts Farmers Market.

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

FAV O R I T E T H I N G S

beauty, truth, + goodness

Face Forward

Plant Power

There are 44 clean, active ingredients in this face-saver. It’s a multivitamin formula that helps calm irritated skin, even skin tone, and deeply moisturize. Trust us, it should be twice this price.

This is the right way to exfoliate your skin for a brighter, smoother complexion. Powerful plantbased acids and extracts are the secret to this 30-minute exfoliator. The reviews are also powerful! $90; oumere.com

$84; ursamajorvt.com

Teatime Star Some of the best restaurants in NYC serve only this organic green tea. And we know why: It’s handpicked and grown using regenerative farming techniques. Plus, it’s soothing and delicious. $12; wildorchard.com

Raising the Bar This chocolate is not only good for you, it tastes like the world’s creamiest, most decadent bar candy. The secret? It’s sweetened with Medjool dates. $15; springandmulberry.com

Super Grains Purely Elizabeth has elevated cereal to a new stratosphere. This superfood mix of ancient grains, coconut oil, honey, peanut butter, and cinnamon is irresistible. All I have to say is—yum! $6.99; purelyelizabeth.com

H2-Oh Yea Amp up the probiotic goodness of your water with MegaFood’s Digestive Health Water Enhancer. I give Guava Passion Fruit—with kombucha powder—an A+. $17.99; megafood.com

POWERFUL IMMUNE SUPPORT your family can count on*

Premium Elderberries Key Vitamins A, C, E Wholesome Ingredients Original Trusted Formula

Your immune system deserves the best. Sambucol provides powerful and trusted immune support using the power of black elderberries to help keep you and your family healthy.*

SambucolUSA.com

@sambucol

*These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

FAV O R I T E T H I N G S

beauty, truth, + goodness

Puppy Love Every dog deserves this probiotic-rich duo from Skout’s Honor. Help your best buddy’s natural microbiome so he’s less dry and itchy— and smells so fresh. $33.98; skoutshonor.com

On a Roll This packing cube will be your new travel essential. Its roll-top design adjusts up and down to the volume inside. And for an added eco bonus, it’s made from recycled materials. $65; patagonia.com

Glaze (Made) Over What a happy marriage! Pom Wonderful and Williams Sonoma join up create a thick, sweet, tangy glaze that goes with everything. It’s our new favorite couple! $16.95; williams-sonoma.com/pom

Fresh Face This clean-beauty moisturizer absorbs quickly, brightens skin tone, and is loaded in antioxidants to fight free radicals that age you. What’s not to love? $79; paiskincare.us

Scrub-a-dub-dub Skincare guru Chris Salgardo’s new Atwater brand is a winner. His facial scrub features chlorophyll and salicylic acid to detoxify and unclog. $25; atwaterskin.com

Cheezee Champ Crispy. Cheezy. Vegan. Perfect. Mary’s Gone Crackers has nailed it with this newest creation. $5.29; in stores and marysgonecrackers.com

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

Marukan has been with Sprouts Farmers Market since the beginning, providing premium rice vinegars and ponzu that perfectly complement the fresh ingredients to make delicious and healthy dishes. We look forward to continued success together for many years to come.

Discover the delicious recipes of Marukan at

RICEVINEGAR.COM

THE WORLD’S FINEST VINEGAR & PONZU SALUTES SPROUTS FARMERS MARKET ON 20 SUCCESSFUL YEARS!

IDEAS

beauty, truth, + goodness

Do Just One Thing (Or 15!) Danny Seo’s favorite Earth-happy, money-saving ideas.

If you’re planning a wedding, anniversary, or birthday party with a lot of folks on the guest list, how about giving the gift of a living tree instead of a typical party favor? The National Arbor Day Foundation has gift-able tree saplings like redwoods, pines, and spruces. All are sold in bulk sets of 50 that can be individually gifted with special tags for your guests. Learn more at arborday.org.

4 3

Supermarket Swap

Fresh And So Clean

Toothpaste is designed not only to keep your teeth polished and clean, but to leave your breath minty fresh as well. Since most of the ingredients in toothpaste are designed to deodorize and freshen breath, there are a myriad of other uses for the paste beyond teeth upkeep. The next time your hands are smelly from cutting onions or garlic, wash them with a squeeze of toothpaste. Simply add water, rub furiously, and rinse with soap. It’ll neutralize the odors and leave your hands smelling fresh.

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

Do you want to save money on healthy, organic food products? Turns out, when a new flavor or product just doesn’t work at a regular retailer, the food manufacturer must figure out what to do with the surplus. A growing number of “grocery outlet stores” are popping up to sell these items at ridiculously low prices. While the selection may be always changing and inconsistent, the deals on certified organic and all-natural products can be incredible. Just google “grocery outlet near me” to find one.

Fast Flight

Did you know that a whopping 25 percent of the fuel needed to fly a plane is used during takeoff? It’s only when a plane is at its cruising altitude that fuel efficiency is maximized. So, if you need to fly, try to find nonstop flights versus routes with one or two stops. Using multiple planes is significantly worse for your carbon footprint versus flying nonstop. Of course, it’s a greener choice if you can avoid flying altogether and use trains, buses, or cars.

TOOTHPASTE: ISTOCK.COM/TALAJ; TREE SEEDLING: ISTOCK.COM/AMENIC181;

–DANNY SEO

Party Favor

SHOPPING CART ICON: ISTOCK.COM/BGBLUE; AIRPLANE AND GLOBE ICON: DRAGONTIGER

Every day, I pen a syndicated column called “Do Just One Th ing” that appears in newspapers across the country. Over the past several years, I’ve accumulated thousands of tips that not only help people to live a little bit greener each day, but are smart ways to cut waste and save money as well. In each issue of this magazine, I’ll round up my all-time favorite tips. They’re clever, fun, and simple enough that I think you’ll Naturally love to try them.

“ Take also unto thee Wheat Lentils and Millet and in one vessel and

and Barley and Beans and Spelt and put them make bread of it...” – Ezekiel 4:9

prouted•Flourless

To Maximize Nutrition and Digestibility • Complete Plant Protein • Soluble and Insoluble Dietary Fiber

• Diabetic Friendly • Complex Plant Energy

foodforlife.com

Green Binge

A study by Contemporary Arts at Simon Fraser University looked at the environmental impact of streaming services and the devices that use them. The study revealed that, while binge watching your favorite shows on flat-screen TVs, phones, and other devices does use energy, it’s the actual production of those devices that has a bigger impact. The production of TVs, tablets, and phones are 85 to 90 percent of the overall carbon footprint of watching your favorite show. To greenify your screen use, keep your devices as long as possible and when you must replace them, recycle them.

If you want to avoid disposable containers when you bring leftovers home from the restaurant, try transferring food into your own receptacle. Bringing your own reusable container to the restaurant allows you to say ‘no thanks’ to Styrofoam or plastic options. Since most restaurants are unable to transfer food to your containers due to health code rules, spooning it in yourself circumvents those rules.

8 7

Wiser Water

Did you know as much as 20 percent of your home’s water usage runs through the laundry room? To save water, a few small changes will go a long way. The easiest switch is to run the machine only when the load is full. Even if your favorite shirt needs a wash, just wear something else until you have a full load. When buying a new machine, opt for front loading machines; they are more water and energy efﬁcient than top loaders. Also, be sure to pretreat stains so your clothes come out clean the ﬁrst time.

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

Fast Food

Beauty Secret

Here’s another reason to ditch disposable plastic water bottles that you likely haven’t considered: They can make you look older. New reports show that repeatedly pursing your lips around a bottle of water can form deep wrinkles around them—similar to the lines of a lifelong smoker who puckers up for a cigarette. Avoiding the issue is easy: Keep drinking water but do it from a glass. This is just one more reason to invest in an inexpensive water ﬁltration system at home and skip the ecological nightmare of plastic bottled water.

Soap Star

Ever wonder what happens to the little bars of soap you barely use during a short hotel stay? Turns out, approximately 8,100 hotels and resorts participate in a program called Clean the World. The organization collects barely used soaps and recycles them to help improve sanitation and save lives all over the world. Hotel chains like Holiday Inn, Intercontinental, Hotel Indigo, and countless others send in their soaps to be sanitized, ground down, and made into new bars. More than 70 million bars of soap have been distributed to 127 countries since 2009.

VIDEO PLAYER ICON: ISTOCK.COM/JAKEOLIMB; LUNCH BOXES: ISTOCK.COM/LIUDMILA CHERNETSKA;

beauty, truth, + goodness

WASHING MACHINE: ENVATO/PIONEER111; SOAP: ENVATO/PIONEER111

IDEAS

Eden Extra Virgin Olive, Sesame, and Safflower Oils Beneficial, good fat nourishment traditionally pressed to maintain taste and health benefits. Scan for Clinton, Michigan cs@edenfoods.com 888.424.3336 edenfoods.com

savings on your next order

ĠeneƘiųiűƃ ĳiƃ Ɛ Unrefined

beauty, truth, + goodness

If you want to help save whales, you should give up eating lobster. This is according to the advocacy group Seafood Watch who reports that ropes used for lobster ﬁshing can “entangle critically endangered North Atlantic right whales.” With just a few hundred of the species left, they face near extinction unless changes happen quickly. While efforts are underway to identify crustaceans harvested with ropes and create “whale-safe lobster,” the best bet to help now is to avoid or severely limit your lobster intake.

Cheers To That

If you drink carbonated beverages, which do you think is better—plastic bottles or aluminum cans? The answer is straightforward: It’s aluminum. According to the EPA, aluminum cans are one of the most recycled materials. In less than 60 days, a typical soda goes from the supermarket to the recycling bin to the recycling facility and then back on the shelf as a new soda can. This process can be done indeﬁnitely because aluminum is durable, unlike plastic which can only be recycled a few times before being discarded into a landﬁll.

Arbor Day

It’s no surprise that planting a tree can help combat climate change. But, you might wonder, which tree is best? The best trees are ones that are fastgrowing, native to your region, and live a long time. In a nutshell, trees ﬁght climate change by absorbing carbon out of the atmosphere. Large, fast-growing, long-living trees will act as the best “sponges” of carbon. Species such as maple and oak are great candidates for this.

Slow And Steady

Dishwashers are designed to be as water and energy efﬁcient as possible, making their use a greener choice than washing by hand. It may seem that opting for a “quick” or “one-hour mode” for your dishwasher would save energy, but it’s actually the opposite. Just like driving a car more slowly saves on fuel, gaining energy efﬁciency for your dishwasher means extending cycle time, which reduces both electricity and water usage. A quick wash means more resources have to be used to gain the same performance in your machine.

Recycle Right

Almost every recycling program in the United States has this rule: Do not bag your recyclables. Plastic bags are the number one contaminant in recycling collections and should be avoided at all costs. In fact, some recycling facilities have rules indicating that if a bag comes to the facility full of recyclables, it is deemed “trash” and workers are barred from opening the bag—even if it’s clearly full of recyclables. Instead, let your recyclables stay comingled but unbagged when you recycle.

Feathered Friends

Many of us like to buy suet balls or bird food that is encapsulated in mesh bags (which helps keep the bird seed together when you hang it outside). While our feathered friends can get a healthy meal or snack from these holders, there is a chance they can get entangled in the mesh. When the suet or bird food gets low, air pockets develop around the bag so that birds have to dig deeper for food, possibly causing their legs and beaks to become trapped and entangled in the mesh. It’s best to stick with traditional methods that involve loose feed.

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

WHALE ICON: ARCHIVECTOR; ALUMINUM CAN: ENVATO/PHOTOSHKOLNIK; MAPLE TREE: ENVATO/CHUYU2014;

Save The Whales

DISHWASHER ICON: PSHONKA; RECYCLING BIN: ISTOCK.COM/SUBJUG; BIRD SEED: ISTOCK.COM/JOHNGOLLOP

IDEAS

STUFF

beauty, truth, + goodness

Ultimate Holiday Gifts

You know her as a cosmetics genius and consummate tastemaker, but we know that Bobbi Brown is also a talented giftgiver. (Let’s face it, some people just have a knack.) So, we asked for the holiday surprises she has on her giving list this season. By BOBBI BROWN @justbobbibrowndotcom

What: Anine Bing Sydney Sweater Why: This sweater is so cozy and flattering—and can easily be dressed up or down for any occasion. It’s a classic, investment piece that just won’t go out of style. Buy: $350; aninebing.com

What: Augustinus Bader The Starter Kit with The Rich Cream Why: This kit is a great way to introduce someone to the line’s all-star lineup of products. It includes Augustinus Bader’s The Rich Cream, which has literally transformed my skin and is therefore a permanent staple in my beauty routine. Buy: $195; augustinusbader. com

What: Jones Road Beauty Kits Why: These perfectly curated kits will help you—or any woman on your gift list—face the season beautifully. For those who prefer cool-toned cosmetic colors, Aspen Kit has everything you need to get ready for a midnight toast or a brunch with friends. And the Miami Kit also has the right amount of shimmer in warm tones. Both are limited-edition collections, all packed in an exclusive silver JR zip pouch. Buy: $68 per kit; jonesroadbeauty.com What: Masterclass Annual Membership Why: For a monthly fee, you can stream a Masterclass session from the world’s most inspiring individuals. The service has incredibly diverse offerings, in subjects ranging from music production to meditation to sports to philosophy. There’s something for everyone. Buy: $15 per month; masterclass.com

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

What: Misipasta New York Gift Card Why: Want to see the face of the foodie in your life light right up? Give them the gift of the yummiest assortment of gourmet provisions, including all the ingredients and tools to make the best Italian meal right at home. Buy: mpnewyork.nyc

What: Hermès Avalon Throw Blanket Why: This iconic throw is the ultimate gift for someone you’re looking to spoil. It’s the softest blanket I’ve ever cozied up with, and drapes beautifully over a bed or sofa. It’s simply a timeless classic that elevates any space. Buy: $1,625; hermes.com

What: Katz Deli Reuben Package Why: Can’t make it to New York City for holiday lights and a deli ﬁx? Katz will ship the makings of their beloved sandwiches to your door. This is another foodie favorite of mine. There is a reason why there are always lines around the block to get into this world-famous deli. Buy: $125; katzdelicatessen.com

FOOD

beauty, truth, + goodness

Ginger All the Way

A culinary expert and busy mom of three, Catherine McCord makes it her mission to get healthy foods on the table that are a cinch to prepare and satisfy the whole family. Here, she shares a holiday favorite—a gingerbread Bundt cake that her kids love and makes a perfect edible gift. By CATHERINE McCORD @weelicious

Fresh Gingerbread Bundt Cake G AT H E R

3¾ cups all-purpose flour 1½ teaspoons ground cinnamon ¾ teaspoon ground cloves ½ teaspoon salt 1½ cups unsulfured dark molasses (do not use blackstrap) 1½ cups granulated sugar 1¼ cups canola, vegetable, or peanut oil 1 cup water 1 tablespoon baking soda ½ cup peeled and minced ginger, packed 3 large eggs, beaten MAKE IT

For more recipes and tips head to weelicious.com.

kids absolutely love fresh ginger, especially when it’s baked into this cake. -> My Initially I was wary that the half cup of fresh ginger was too much for a cake, but the fl avor mellows with baking and totally makes this recipe what it is—the rich sweetness of molasses combined with the distinctive zip of ginger in each moist bite is totally, insanely delicious. I gave the kids a big slice of this cake for their after-school snack, and they said it was the best thing I’ve ever made. Yes, they’ve said that to me before, but this time I think they meant it! And I have to agree. There is simply something special about this cake—but you’ll just have to give it a try.

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

1. Preheat oven to 350°F. Liberally butter and flour a 10-inch Bundt pan. 2. In a large bowl, sift together flour, cinnamon, cloves, and salt. In a separate large bowl, whisk together molasses, sugar, and oil. 3. In a small pot, bring water to a boil. Remove pot from the heat and stir in the baking soda. Whisk the water mixture into the molasses mixture, then whisk in the ginger. 4. Gradually add the flour mixture to the molasses mixture and stir just until the flour is absorbed. Whisk in the beaten eggs. Pour the batter into the prepared Bundt pan. 5. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan, about an hour, before removing. Use a knife to gently cut between the cake and Bundt pan to help loosen the cake before placing on a large plate.

PHOTOGRAPH BY IVAN SOLIS

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FOOD

beauty, truth, + goodness

Super Hot Chocolate

Rebecca Ffrench, founder of The Upstate Table cooking studio in Kingston, New York, is a baking afﬁcionado and culinary expert dedicated to nurturing a love of cooking and gathering. Here, she shares her yummy, tummy-warming recipe for hot chocolate—and it’s surprisingly good for you. BY REBECCA FFRENCH, @THE_UPSTATE_TABLE

Super Hot Chocolate YIELDS T WO 5- OUNCE SERVINGS G AT H E R

1¼ cups water ¼ cup raw cashews 2 pitted dates (we like Natural Delights) 1 tablespoon raw cacao powder 1 ounce raw dark chocolate, chopped ½ teaspoon ground cinnamon ½ teaspoon ground turmeric Pinch of cayenne ½ teaspoon of up to 3 adaptogens of choice (such as ashwagandha or ginseng) ½ teaspoon pure vanilla extract Pinch of sea salt Coconut whipped cream, for topping

It’s easy to identify some foods as superfoods (we’re looking at you dark, leafy greens -> and omega-3 packed fish). But we’re happy to report that crave-worthy chocolate in its raw form also falls into this category. Although “superfood” is more a marketing term than an officially-designated food group, it does succinctly define a nutrient-dense food packed with vitamins, minerals, and antioxidants. And that’s precisely what the humble cacao bean is. Rich with fl avanols, the antioxidants that fight the free radicals that age us, the cacao bean also has alkaloids and tryptophan to boost moods. Compared to other foods, raw chocolate also has high levels of magnesium, among other health-promoting benefits. In this recipe I combine raw cacao powder with dark chocolate for a rich taste. Remember, the darker the better. Look for raw cacao, instead of highly processed chocolates with extra sugars and additives. To this blend I also add turmeric, cinnamon, and adaptogens (herbs, roots, and mushrooms that help our bodies manage stress), which make it even more tasty and satisfying. Suffice it to say, this warming drink is just “super” for a cold winter’s day.

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

P H O T O G R A P H S BY R I K K I S N Y D E R

MAKE IT

1. Put water, cashews, dates, and raw cacao powder in a blender; puree on high until smooth. 2. Pour cashew mixture into a small saucepan and heat over medium-low heat. 3. Add chopped chocolate to saucepan and whisk until it’s melted. 4. Pour chocolate cashew milk back in blender and add cinnamon, turmeric, cayenne, adaptogens, vanilla, and salt. Blend again for 10 seconds. 5. Top with whipped coconut cream and serve warm.

Close your eyes. Escape.

THE EXPERIENCE SPEAKS FOR ITSELF

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FOOD

beauty, truth, + goodness

Soup’s On

Author and foodie Anna Getty is a healthy-living advocate and mother of four who loves creating healthy, flavorful recipes for sharing with family and friends. Here, she serves up her favorite detoxifying soup, just in time for cold and flu season. By ANNA GETTY, @amalgamkitchen

Green Detox Soup YIELDS 6 TO 8 SERVINGS G AT H E R

1 leek, white parts only, chopped and washed ½ yellow onion chopped 4-5 cloves garlic, chopped 1 bulb fennel, diced ¼ pound French green beans, chopped 3 ribs celery, chopped 1 large head broccoli florets 1 eight-inch piece kombu seaweed 5-6 leaves lacinato kale, roughly chopped 1 bunch radish greens, turnip greens, or spinach, roughly chopped 1 large handful fresh herbs, chopped (I use parsley, cilantro, chives, and basil) Salt to taste

I take on a detox or diet reset, this is my go-to soup. It’s packed -> Whenever with greens and fortifies while it detoxes. I don’t want to make any medical claims, but I the feel nutrients coursing through my veins whenever I enjoy this soup. It gives me the sustained sustenance I need when cleansing. I nurse this soup throughout my detox. Broccoli is packed with antioxidants and plant compounds. Th is includes sulforaphane, which has been extensively studied and is thought to protect against various cancers. The alliums (leeks, garlic, and onions) include antiviral and antibacterial properties, a detoxer’s best friends. And my green soup includes so many other vitamin-packed veggies. I have chosen to omit using any cooking oil at all, relying on water to sauté the alliums. Intuitively, I like giving my body a rest from cooked oils. Play around with whatever fresh herbs you have; they add a lot of fl avor and a vibrant green hue to your soup.

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

P H O T O G R A P H BY A N N A G E T T Y; P O R T R A I T BY J O N A S J U N G B L U T

MAKE IT

1. In a large pot over a medium-low flame, add about ½ cup of water. Allow to bubble, then add leeks, onion, and garlic. Water-sauté for about 7 to 8 minutes until everything is soft and translucent. Keep adding small amounts of water so nothing burns. Adjust the heat if necessary. 2. Add fennel, green beans, celery, and broccoli. Stir. Add enough water so the vegetables are well covered. Add kombu and make sure it is completely submerged. Lower the heat and cook for 20 minutes until broccoli is fork tender. Be careful not to overcook. 3. Add kale and greens of choice; cook until wilted, about 5 minutes. 4. Turn off heat and stir in the fresh herbs. Allow to cool a few minutes. 5. Remove kombu. Puree the soup in batches, adding salt to taste.

beauty, truth, + goodness

At the time, Katy was attending a London university, and budget became a driving factor in her cooking creativity—like so many cash-strapped college students. “I stumbled across a fruit and vegetable market,” she says, “which left me intoxicated with new fragrances and tastes. I had a very limited budget, and very little time to cook, so I found that vegan foods allowed me to cook dishes that would become staples, without the use of any animal ingredients.” To be sure, the ever-expanding vegan options at grocery stores and restaurants now present an easier path to following a plantbased diet. Still, vegan cooking can be a bit intimidating to the home cook, especially beginning ones. “I think that fear of the unknown is the biggest barrier,” she says. “What do you buy? How do you cook it?” To ease into a vegan lifestyle, Katy suggests first making a few grocery-store swaps. “Switch the regular items in your fridge for vegan alternatives,” she says. “Choose a plant milk, switch to a vegan butter, and choose a fresh vegan cream cheese. As you finish an item, such as mayonnaise, purchase the vegan alternative at your next shop. These are simple changes that make a world of difference.” In her ninth cookbook, Katy takes it from there, presenting her favorite vegan hacks and “veganized” comfort foods. Instead of categorizing recipes by meal or season or ingredient, she formats the book based on the recipe’s ease and the time it takes to get it on the table—starting the timeclock at 10-minute recipes. “I create fussfree food for people who are busy, and who don’t want to spend hours cooking in the kitchen,” she says. “There’s Think vegan cooking is too complicated? Bestnothing worse than finding a recipe with an selling cookbook author Katy Beskow takes on that endless ingredient list of items that will sit in assumption in her latest book, Easy Speedy Vegan. your cupboard for years without being used Story by SANDRA S. SORIA again. I write about the food that I enjoy eating, mainly comfort food, with shortcuts for Photographs by LUKE ALBERT the real world.” Here, Katy shares a couple of her favorite quicky recipes and her top pantry and fridge staples— A life-long animal lover and longtime vegetarian, along with her hope that her book changes hearts and British food writer Katy Beskow made the leap into minds. “Vegan food is often associated with lengthy veganism 15 years ago, bringing a lot of vegan cooks preparations and expense,” she says. “I hope readers will with her. “I became a vegan in 2006 and started ‘veganizenjoy fast cooking times using easily accessible, cost-efing’ my favorite comfort foods,” says the author, teacher, fective ingredients, to see that vegan cooking is fuss-free and recipe developer. “So, I decided to start a simple blog and fun!” to share the recipes with others.”

Vegan Fast Food

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R E C I P E S E XC E R P T E D W I T H P E R M I S S I O N F R O M E A S Y S P E E DY V E GA N BY K AT Y B E S KOW P U B L I S H E D BY Q UA D R I L L E P U B L I S H I N G, N OV E M B E R 2022.

FOOD

Braised Chickpeas With Chili, Orange And Tomato SERVES 2

Canned chickpeas are a cupboard staple—so let’s make them the star of the show in this simple supper. Braising the chickpeas in oil with garlic and chili flakes infuses them before simmering in tomatoes and finishing with freshly squeezed orange juice. If you can’t source a savoy cabbage, chop up a few leaves of Lacinto kale. Serve with some warm bread, or buttery mashed potatoes. G AT H E R

1 tablespoon sunflower oil 1 onion, diced ¾ teaspoon dried chili flakes 3 garlic cloves, crushed ½ savoy cabbage, leaves roughly sliced 1 (14-ounce) can of chickpeas, drained and rinsed 1 (14-ounce) can of cherry tomatoes 1 tablespoon tomato paste pinch of sugar 1 orange, zest and juice Generous pinch of sea salt Handful of flat-leaf parsley, finely chopped

Speedy Pro Tip: MAKE IT

1. Heat oil in large pan, add the onion and chili flakes and cook over a medium-high heat for 2 minutes until the onion has softened. Add garlic, cabbage and chickpeas and cook for 3 minutes, stirring constantly to infuse the chickpeas with the flavors.

2. Stir in cherry tomatoes, tomato paste, and pinch of sugar. Bring to a simmer then reduce to medium heat and loosely place lid over the pan. Cook for 10–12 minutes, stirring occasionally. 3. Remove pan from the heat and stir in the orange zest and juice. Season to taste with sea salt, then scatter with flat-leaf parsley just before serving.

You can find canned cherry tomatoes in most supermarkets. They have a sweeter taste than standard canned chopped tomatoes, which works perfectly with the zesty orange flavor.

N AT U R A L LY DA N N YS EO.C O M

beauty, truth, + goodness

FOOD

Marmalade Microwave Porridge SERVES 1

Want the comfort of porridge without waiting for the simmer of a pan? This creamy porridge is perfect from the microwave, with a hint of nutmeg and a spoonful of tangy-sweet orange marmalade. You won’t look back! G AT H E R

3 tablespoons rolled oats 1 pinch of grated nutmeg 1 cup almond milk, plus 2 tablespoons for stirring in 2 teaspoons golden raisins 1 tablespoon good-quality orange marmalade MAKE IT

Speedy Pro Tip: The perfect consistency of porridge is a personal thing, isn’t it? Feel free to add more or less almond milk after cooking to loosen the texture.

1. In a heatproof bowl, stir together oats, nutmeg, and almond milk. 2. Cook in the microwave on high for 2 minutes, then stir and cook for 1 more minute. 3. Carefully remove from the microwave and stir in the extra almond milk, to loosen and cool the porridge a little. Stir in golden raisins and top with a dollop of marmalade.

V E G A N M U S T- H AV E S In the pantry:

Canned chopped tomatoes

Canned coconut milk

Yeast extract

In the fridge:

Brown sugar

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

Jarred chickpeas

Coconut yogurt

Vegan cream cheese

Smooth hummus

Curry paste

Lemons

Speedy Pro Tip: Choose small, shaped pasta that sits easily on a soup spoon for this recipe.

Tomato, Bean, And Pasta Soup SERVES 4

MAKE IT

This comforting, hearty soup makes the perfect lunch, as the combination of beans and pasta will keep you fueled all afternoon. Toss over a few croutons or serve with crusty bread and vegan butter. This soup is suitable for freezing. G AT H E R

1 tablespoon sunflower oil 1 onion, diced 1 carrot, peeled and diced 1 celery stick, diced 2 stalks of lacinato kale, roughly chopped, tough stems discarded 1 garlic clove, crushed 1 teaspoon dried oregano ½ teaspoon dried mixed herbs

1 (14-ounce) can of good-quality chopped tomatoes 4 cups hot vegetable stock 2 ounces small egg-free dried pasta, such as stelline, farfalle, or orzo, 1 (14-ounce) can of cannellini beans, drained and rinsed generous pinch of sea salt and black pepper small handful of flat-leaf parsley, chopped or torn

1. Heat oil in large pan, add onion, carrot, celery, and kale; cook over medium heat for 3–4 minutes, stirring frequently. 2. Add garlic, oregano, and mixed herbs and cook for one minute. 3. Pour in chopped tomatoes and vegetable stock; bring to the boil. 4. When liquid is simmering, add pasta and cannellini beans. Cook for 15 minutes until the pasta is al dente. Stir occasionally to avoid sticking. 5. Remove from the heat and season with salt and plenty of pepper. Scatter with parsley just before serving.

N AT U R A L LY DA N N YS EO.C O M

The

Healing Garden

E XC E R P T E D W I T H P E R M I S S I O N F R O M T H E GA R D E N A P OT H E CA R Y BY B E C K Y C O L E,

P U B L I S H E D BY H A R D I E G R A N T B O O K S, M AY 202 2, R R P. H A R D C OV E R $24.99.

AUTHOR AND HERBALIST BECKY COLE FOUND WELLNESS IN A SURPRISING PLACE—THE WEEDY PLOT OF GROUND JUST OUTSIDE HER DOOR.

Story by SANDRA S. SORIA

once again that it’s bet-> Proving ter to join your adversaries than persist in beating them back, Becky Cole one day put down her dull trowel and began digging up facts about the determined weeds surrounding her Northern Ireland farmhouse. “I began to study herbalism and permaculture gardening practices,” Becky says, “and I began to understand the importance of weeds in creating a healthy ecosystem for the wildlife and insects. And I also learned that some had amazing qualities that could be harnessed in herbal remedies.” The result of her yearslong study is not only good health—for her, her young family, and the ecosystem—but her new book, The Garden Apothecary, in which she boils down what she’s learned, sometimes literally. Becky

shares recipes and techniques for making healthful teas, tinctures, oils, and syrups along with profi les of the common plants you might want to convert from foe to friend. Her studies and practices also revealed a few surprises about the beauty of living harmoniously with the natural world. “When I began foraging and wild-harvesting plants,” she says, “the one thing that really captured my heart was that nature is very clever and provides us with what we need at the right time of year. For example, in autumn the hedgerows here in Ireland are full of elderberries which are perfect for boosting the immune system, while in spring the cleavers grow prolifically and this is the ideal plant for giving our bodies a gentle detox.” Becky shares a few favorite recipes

Photographs by KIM LIGHTBODY

with us, along with the hope that her book inspires others to take a fresh look at the plant life that naturally surrounds us. “There is a whole world of plants out there that is waiting for you to connect with them,” she says. “Plants offer so much to humans— food, medicine, joy, and beauty. My hope with The Garden Apothecary was to create a book that inspired people to claim back the old ways with plants, to create relationships with the local flora and gain confidence with herbalism, fi lling their kitchen shelves with homemade potions and teas.” Connect with Becky at beckyocole.com where you can learn more about her book as well as her podcast, Nature & Nurture, where she shares gardening tips, slowliving ideas, and abundant ways to embrace seasonal living and folk herbalism.

N AT U R A L LY DA N N YS EO.C O M

Opening Herbal Steam Next time you’re feeling sniffly and congested, give this plant-packed steam a go. It contains herbs that clear and help decongest the sinuses as well as delivering antibacterial properties. Note: When using chopped herbs in this recipe, use only aerial parts of the plants [those parts that grow above the soil]. G AT H E R

1 tablespoon chopped fresh or dried thyme 1 tablespoon chopped fresh or dried rosemary 1 tablespoon chopped fresh or dried sage 1 tablespoon chopped fresh or dried peppermint 2-3 drops peppermint or eucalyptus essential oil (optional, as these are not suitable for children) MAKE IT

Chamomile Moon Milk When the night rolls in and it is finally time to put my feet up and grab a book, I love nothing more than a cup of this calming and relaxing moon milk. The gentle ritual of warming the milk with these calming herbs and pouring it into my favorite ceramic mug is a beautiful reminder to my body that the day is complete. With its creamy flavor, this milk is grounding and settling for the nervous system. And the combination of chamomile and lavender, two gentle but powerful nervines, helps to ease away any lingering worries and usher in a deep, restorative sleep.

G AT H E R

1 mug of oat or whole milk 2 teaspoons dried or fresh chamomile flowers Pinch of dried or fresh lavender flowers 1 teaspoon local honey or maple syrup MAKE IT

1. Pour the milk into a small saucepan and sprinkle in the chamomile and lavender. Note: Make sure you don’t add more than a pinch of lavender as it is a strong-tasting herb and can easily overwhelm the moon milk if too much is used. 2. Gently warm the milk and herbs for around 5 minutes, making sure you don’t boil the milk. 3. After 5 minutes strain the milk into your mug using a tea strainer. Sweeten with honey or maple syrup.

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

1. Mix all the herbs together in a large bowl and pour over just-boiled water. Add the peppermint essential oil, if using. 2. Carefully lower your head toward the bowl, being careful not to get too close—you want to be near enough to be able to inhale the aromatic healing steam but not close enough to get overheated. 3. Put a large towel over your head, enveloping yourself in a DIY steam room. Allow yourself around 5–7 minutes to inhale the aromatics deeply. 4. When you’ve finished, pour the now-cooled water over any plants (they love that herbal water, too!). Discard the herbs in the compost bin.

Pine & Ginger Winter Tea This simple, aromatic tea is a beautiful and medicinal brew that is well matched to the winter season. The strong, clearing aroma of pine helps to open the airways and support a healthy respiratory system while the ginger heats the body. G AT H E R

2–3 teaspoons chopped freshly picked pine needles 1-inch piece of fresh ginger root, chopped into small pieces 1 teaspoon raw honey Tea strainer

MAKE IT

1. Place the pine needles and ginger in a tea strainer set in a mug and pour over some just-boiled water. Put a small saucer over the top of the mug to trap in the amazing aromatics of the pine. 2. Allow to infuse for 10 minutes, then remove the strainer, stir in the honey, inhale, and enjoy!

N AT U R A L LY DA N N YS EO.C O M

Kitchen with Peter Som In the Story by DANNY SEO

Q: You’re definitely passionate about cooking and sharing your talents on social media! Where did this interest in the culinary arts come from? A: I do love cooking! For me it’s always been an interest—since childhood actually. Helping my mom and my grandma in the kitchen was a place of comfort and of happiness for me. And in the throes of my fashion career, being able to come home and cook something was my way of keeping my feet on the ground. Q: How would you describe your style of cooking? A: For me, it’s all about the simplest way, with only the necessary ingredients, to get from pan to plate with the biggest flavors. Seasonality informs much of what I cook. Growing up in the Bay Area, the ripple effect of Alice Waters’ influence was—and is—undeniable. There are so many reasons to eat seasonally and shop locally. So, overall, my style is to create unfussy simple food using the

best ingredients available to you— almost always plated family style. Q: What inspires you to come up with ideas for cooking, decorating, and designing clothes? A: The approach is actually quite similar for all of these things—putting my spin on classics. Whether it’s adding miso to a pasta dish for depth of flavor or using a graphic print in a special way on a dress, I always think about the practical and functional side. But my job as a designer, I think, is to blend the function with the unexpected. It’s all about a touch of surprise and that, well, dreaminess I think is the best word to describe it. I take a lot of inspiration from nature—flowers and plants especially—as well as film, art, and architecture. My parents are both architects so it’s in the blood, I guess! Q: The Peter Som lifestyle aesthetic is so chic and effortless. How would you describe your brand?

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

A: Thank you! Yes, it really is all about the idea of effortless ease—not looking like you’ve tried too hard and finding the perfection in imperfection. I call it the magic of the everyday—the simple things we can do for our home, ourselves, and our diet to uplift us each and every day. Q: Your style of cooking seems to be light on meat and has a nod toward a plant-based diet. Is that intentional? A: It is actually. While I do eat everything, for me eating more plantbased is a natural response to both my own health and the health of the planet. Also, years ago I read Michael Pollan’s books, Omnivore’s Dilemma and In Defense of Food, which opened my eyes—and will truly open anyone’s eyes—to the food system, to our diets, and to how we participate in the system. Anyway, the takeaway for me was to do my best to focus on a more plant-forward diet and when eating meat to do my best to buy from reputable purveyors. Q: A vegan is coming over for dinner. What do you cook for them? A: I’d make my Freekeh Risotto with Butternut Squash—my original recipe has ricotta, but I’d swap it for whipped silken tofu—or my Porcini-Dusted Cauliflower Steak and Roasted Leeks with Butter Beans, Hazelnuts, and Miso Dijon Vinaigrette. Ok, now I’m hungry!

P H O T O G R A P H S P R OV I D E D BY P E T E R S O M

Celebrated fashion designer Peter Som has dressed a wide range of amazing women in his bright, streamlined silhouettes— from Michele Obama to the shoppers at Anthropologie. But he’s also a maestro at whipping up items in the kitchen, evidenced by the thousands of hungry folks flocking to his food and lifestyle posts, @petersom. We caught up with Peter to ask him about his culinary passions. He shares his thoughts—and a few favorite recipes.

Q: What are 5 kitchen staples that everyone should have? A: A Benriner Japanese mandoline, an 8-inch chef’s knife, a microplane, a cast iron skillet and—this is a probably my top thing—a very large cutting board. The 24 x 18-inch types from Boos are great. Q: The most unusual ingredient find that you’re currently obsessed with? A: I have just discovered Strawberry Gochujang from Korean brand Kisoondo that’s got a touch of fruity sweetness—it’s subtle but I love the nuance. I’m also quite obsessed with black garlic—I love the deep umami caramel-y funk. I’m trying to think how I can sneak it into a dessert haha—I mean anything’s possible, right? Q: What are your favorite restaurants for eating out in the big cities of NYC, SF, LA? A: Oh boy, there are so so many! My website has dining roundups for NYC and SF—I better do an LA one very soon! Let’s see. For SF—Cotogna, Harbor View for dim sum, State Bird Provisions, Hog Island Oyster Co, Tartine, Wildseed and Greens. For NYC, Via Carota, Nom Wah, Bonnie’s, Café Cluny, Indochine, Balthazar. For LA—I love Bevel, Horses, Republique, Sqirl, Crossroads Kitchen, Bestia. Q: I love your modern twists on traditional Asian ingredients. What’s an unexpected way to use miso paste? Sriracha? Gochujang? A: Thank you. Having grown up with many of these ingredients, being able to take off the blinders and see them in new ways has been so inspiring to me. And it’s been fun! Miso is a go-to—especially white or yellow miso. I like to make a miso maple butter to spread on grilled corn or melt and drizzle over roasted vegetables. There are so many uses for sriracha, and I turn to it very often. I add it to brine when quick pickling, it goes into grilled cheese—people love sriracha, so I think everything’s been tried! Gochujang is another favorite for sure. I make a gochujang hot honey that’s the perfect thing to drizzle on roasted sweet potatoes. Q: Are we ever going to see a Peter Som cookbook? A: I would like that just as much as you! You never know what the future may hold!

Olive Oil Orange Mochi Brownies The classic brownie gets a tender, bouncy chew from the use of mochiko (aka sweet rice or sticky rice) flour. The infusion of orange zest is the perfect bright counterpoint to all that chocolate, while the olive oil lends richness. G AT H E R

1 cup mochiko (sweet rice) flour 1 cup sugar 1/3 cup cocoa powder 1½ teaspoons baking soda 1 tablespoon instant espresso granules ½ teaspoon kosher salt Zest of 1 orange (approximately 2-3 tablespoons) 1½ cups milk 1/3 cup olive oil 2 large eggs 1 teaspoon vanilla ½ cup chocolate chips Flaky sea salt, for finishing MAKE IT

1. Preheat oven to 350°F. Line an 8- x 8-inch baking pan with parchment, leaving overhangs on opposite sides for easy removal. 2. In a large bowl, whisk together mochiko flour, sugar, cocoa powder, baking soda, espresso granules, and kosher salt. In a second bowl, whisk eggs then add milk, olive oil, and vanilla; whisk until combined. Pour wet ingredients into flour mixture and whisk until combined (batter will be runny). 3. Pour batter into prepared baking pan, add chocolate chips, then bake for 1 hour until set. Cool completely. Use parchment handles to remove from pan, finish with flaky sea salt, cut, and serve. 4. Mochi brownies are best eaten within 2 days and can be stored at room temperature in a sealed container.

Easy Creamy One-Pot Mac and Cheese Everyone loves mac and cheese: Can I get an amen up in here? This version—which happens in literally one pot on the stove—is brimming with flavor. For me, some mac and cheese dishes lack that flavorful cheesy punch that I want in every bite. So, I’ve banned the bland by adding some big flavor agents—all in the name of supporting that umami pow that cheese brings to the table. Besides onion, garlic, dry mustard, and turmeric (the latter for color and a deep peppery note), I’ve added a few splashes of soy sauce. The deep complex umami notes of soy enhance those mouth-watering cheeses—it’s just a background note to help the entire thing sing. G AT H E R

1 cup panko breadcrumbs 4 tablespoons unsalted butter, divided 1 small onion, finely diced 2 garlic cloves, finely minced ½ teaspoon dry mustard ½ teaspoon Simply Organic turmeric ¼ teaspoon Simply Organic smoked paprika 4 cups whole milk 1 teaspoon soy sauce 1 cup water 16 ounces dry short pasta ¼ cup mascarpone ½ cup gorgonzola 1 cup sharp white cheddar, shredded ¼ cup freshly grated Parmesan Kosher salt and freshly ground black pepper Flat leaf parsley, for garnish MAKE IT

1. In a large saucepan with high sides or Dutch oven over medium heat, add panko and 2 tablespoons of butter and cook until panko is a deep golden brown, approximately

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

4-5 minutes. Transfer to a bowl and use a paper towel to carefully wipe saucepan clean. Place saucepan over medium-high heat and add remaining butter, onion, garlic, dry mustard, and turmeric; sauté until onions are soft and tender, approximately 3-4 minutes. Add milk, soy sauce, and water. Season with salt and pepper and bring to a low boil. Add pasta and reduce heat to low. Cook pasta approximately 8-10 minutes or until al dente, stirring frequently. Add additional water as needed, ¼ cup at a time if liquid has absorbed, as there should be ½ inch of liquid at the bottom of the saucepan when pasta is done. Once pasta is cooked, remove pot from heat and stir in mascarpone, gorgonzola, cheddar, and Parmesan. Season with additional salt and pepper. Cover pot for 2 minutes to thoroughly melt cheese. Sprinkle with panko in an even layer atop, garnish with parsley, and serve.

Organic looks good in your kitchen When you cook with ultra-potent spices and herbs from Simply Organic, it’s easy to give every meal the exact flair and flavor you crave.

A B R A N D O F F R O N T I E R C O - O P • W W W . S I M P LY O R G A N I C . C O M

5 0 P A G E ✱ 2 0 2 3 W I N T E R ✱ S E 0 D A N N Y N A T U R A L L Y ,

Crowning S T O R Y

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Jeanne O’Brien Coffey P H O T O G R A P H S

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David Engelhardt

Jewels

In a desert oasis found in the southwest corner of Arizona’s Sonoran Desert, Medjool dates are grown for the world.

Arid Date harvesters clip themselves onto specially designed lifts to reach the dates (opposite). Date rolls require a light touch and loads of coconut flakes (below).

doesn’t begin to describe the climate in Yuma, Arizona. It’s the kind of place where, after a few minutes outside, you feel your eyeballs drying out. Drink too little water, or forget your hat, and you’ll quickly become woozy, because Yuma is one of the hottest cities in the United States, with summer temperatures averaging 107 degrees Fahrenheit. Surprisingly for such a seemingly unforgiving climate, it’s also one of the most fertile places on earth. Bisected by the Colorado River, the whole area was once a flood plain, and Yuma’s Bard Valley still benefits from a unique terrain that is ideal for growing. Every winter, perfect rows of romaine let-

tuce and broccoli grow in astonishing quantities, providing fresh produce across the United States. Summertime is a different story. Even in September, fallow fields in varying shades of brown stretch out in every direction, waiting for the weather to cool. Just one crop thrives here in the heat of a punishing desert summer: date palms. They seem custom-made for this climate, and September is harvest season. So, in trees towering over those empty fields like an oasis, workers gather Medjool dates—considered the king of date varieties for their plump sweetness. Medjool plants were brought from Morocco to this valley in the 1940s, and took to the area so well that farmers here now export dates to the Middle East—and the rest of the world as well. A Medjool date palm, which is actually a grass rather than a tree, requires a startling 100 days of 100-plus degree heat to be productive, making this area—at the crossroads where California, Arizona, and Mexico

N AT U R A L LY DA N N YS EO.C O M

meet—ideal. To stay hydrated in the punishing climate, the plant’s roots plunge far deeper into the ground than most, reaching down to the water table for moisture. “The saying goes, ‘Feet in the water, head in the sand,’” explains Dave Anderson, who heads up the Bard Valley Date Growers Association, a cooperative of farmers that sells dates under the Natural Delights brand. He says that those deep roots mean the plants require less irrigation than a typical crop. And that’s critical because water along the Colorado River is strictly allocated, as farms and residences from seven states rely on it. But the date crop generally only uses 75 percent of its annual share. In fact, during the 45 days leading up to harvest in September, the plants prefer no water at all. “Water is the lifeblood of our business, and we treat it very carefully,” Anderson says, explaining that over the years, date farming has grown increasingly more sustainable—and the benefits to the environment are many. The plants sequester carbon and don’t require tilling of the soil, unlike the other crops that are grown in Bard Valley. Harvest season is heralded by hundreds of white mesh bags, tied high up into the trees. Each bag encloses a stem holding bunches of fresh dates, protecting them from doves, blackbirds and even mice who love to feast on the sweet fruit.

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

Animals know the minute the dates turn sweet, says Juan Santiago Espinoza, who has been working the date farms for decades—starting back when he had to climb the trees, using the plants’ spiky bark as a ladder, to tie on those bags and later to harvest. These days, a specially designed lift brings workers up to dates dangling near the 1. Pans weighing about 50 crown of the plant, which can pounds each carry dates be as high as 75 feet. from the trees. This year, crews are mov2. Hats and face coverings ing even faster than usual. protect from sun and dust. In early September, a tropical 3. At the Natural Delights cooperative, dates are storm dumped nearly 12 sorted by size and ripeness. months’ worth of rain in a 4. Freshly packed date few days. That was followed snacks are destined for by a heat wave that sent grocery stores across the country. temperatures soaring past 115 degrees, pushing the dates to ripen more quickly than usual and bringing the danger of mold in the bunches. To save their crops, farmers are harvesting as quickly as possible, enlisting thousands of workers to pick and sort the delicate crop in the blazing sun. Handwork is critical for the date harvest—workers ascend the trees in the lift, then give each bag several

Good To Know Despite the wrinkled skin—a side effect of those hours baking in the sun—dates are actually a fresh fruit. Pesticides are rarely needed on dates, so the main difference between organic and conventional growing is the type of fertilizer used. Demand for Medjool dates peaks during Ramadan, a holy month of fasting in the Muslim faith. The daily fast from sun up to sundown is traditionally broken with a date. Because dates have such a low water content, they can be frozen without changing their quality. In fact, the USDA considers them a fresh food, although they are held frozen until shipping. Experts at Natural Delights say storing dates is easy—if you’re going to eat them within two weeks, set them right on your counter. To keep them fresh for longer, store in the fridge or freezer. Take dates directly from the freezer for easy slicing. 3

hard shakes before untying a rope sealing the bottom and sending the fruit tumbling onto a flat pan. The heavy pan is lowered to a coworker on the ground, who carries it to a flatbed truck for sorting. If there are still unripe dates on the branch, the bag is retied, and workers will visit the tree again in a few days. While many of the workers move from the date orchards to planting and harvesting winter crops, a skilled core of workers like Espinoza care for the trees year-round. Throughout the season, each tree can be visited as many as 18 times. To ensure a good crop, the dates are handpollinated, the fruit is culled, and toxic thorns must be removed from the base of each frond. All of this work goes on high in the tree. This labor-intensive process explains why dates may seem expensive—and the hand work does not stop in the fields. At the Natural Delights cooperative packing plant, hundreds more workers ensure each piece is perfect. Optimally, by the time a date is harvested, it has ripened on the tree to the point where it will be shelf stable. But some need a little nudge—expert sorters can determine how much ripening time a date needs to be ideal when it ships out, and the underripe ones bake in vast chambers held at a balmy 135 degrees until they are at their peak. It’s enough to dry your eyeballs out.

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If you want to shop for one-of-a-kind finds and sip some seriously good wine, there’s a little town located a stone’s throw from Santa Barbara that should be on your must-visit list.

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

MEET ME IN

Summerland Photographs by Jonas Jungblut

Story by Danny Seo

anta Barbara, California is known for its sandy beaches, wine-tasting rooms, beautiful gardens, and celebrities (Ellen! Oprah! Meghan and Harry!). But there’s a little town close by called Summerland that, though home to just 1,000 residents, is creating something special with its perfectly curated shops full of, well, perfect treasures. If you’ve got a day to shop, hunt, sip, and see—go visit. The best part? You can park and venture through the whole town on foot. Follow along with us…

SUMMERLAND WINERY

Santa Barbara is famous for its wines, so when locals tell you this is one of their favorite tasting rooms, you go. Summerland Winery features fine wines from the Central Coast of California and the laid-back, beachy vibe that makes wine tasting more fun and not fussy. Actress Ali Larter recently partnered with them to create Forever Gold which includes a divine Central Coast Chard. 2330 Lillie Avenue; summerlandwine.com

THE SACRED SPACE

To please your inner hippie child or to snag a moment of zen, this is the place to recharge yourself and your crystals. Meander through lush walled-in gardens, also planted with crystals, treasures, Deities, and statues. There’s an overall sense of health and happiness here. 2594 Lillie Avenue; @thesacredspaceus

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

PORCH

If you follow Oprah on Instagram, you’ve seen the magic that the Porch team conjured up for her friend Ava DuVernay’s birthday. We love their coral-encrusted cases, wreath-shaped hanging planters made of woven wood, and furniture expertly recovered in vibrant African textiles. I can just imagine Oprah walking into Porch and screaming, “I neeeeed YOU to throw me a PAAAARTY!” 2346 Lillie Avenue; @porch_summerland

FARM TO PAPER

It’s so much more than a card shop. Yes, you can get stationery, greeting cards, and gift wrap. But you can also get fresh baked goods from the best home cook in town. And jars of local olive oil, jams, and jellies. There are also fresh flowers, hand-woven slippers, fresh organic produce, and seed propagation classes to sign up for. As the saying goes: Expect the unexpected! 2325 Lillie Avenue; farmtopaper.org

BOTANIK

Remember the Smith & Hawken shops? Now imagine that with a hint of Anthropologie and, of course, a lot of Summerland individuality and cute style. That’s Botanik. You’ll uncover great finds to stow away in your carry-on, but also just a generally great celebration of all things garden chic— including holiday decor that’s more stylish than cliché. 2329 Lillie Avenue; botanikinc.com

THE WELL SUMMERLAND

Shop ‘til you drop. This is where you’ll run into all the top interior designers and wealthy locals who want the most unique objects, the coolest vintage, and the rarest antiques for their home and garden. It’s also a great place to visit with helpful sales associates who encourage you to linger, wander, and marvel. They host lots of events and visiting artists, so you never know what’ll be happening when you visit. 2350 Lillie Avenue; @thewellsummerland

FIELD + FORT

Start with a long breakfast here. From their in-store café, Feast, order a from-scratch savory porridge or bread pudding—or tuck into the famous breakfast sandwich slathered in bacon jam. Then head into one of the best home stores in town to find the perfect something for yourself or for gift giving. Stroll through the gardens and be sure to head next door for the Instagram-worthy vintage furniture shop. Good news! They ship. 2580 Lillie Avenue; @fieldandfort

N AT U R A L LY DA N N YS EO.C O M

Use Stor y by S A N D R A S . S O R I A

Your Food Styling by L E S L I E O R L A N D I N I

Head Recipes by O L I V I A R O S Z K O W S K I

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We’re often told by nutritionists to avoid “white foods”—but cauliflower is a major exception. It’s a cruciferous vegetable (broccoli, Brussels sprouts, and kale are too), so it contains sulforaphane, a powerful plant compound that has shown cancer-fighting potential in numerous studies. A cup of chopped cauliflower has a whopping 85 percent of your daily vitamin C needs and 11 grams of protein. But what we love most about this humble superfood is how cheap and versatile it is. A head of the stuff will usually cost you less than $4. (By the way, although it’s often white, you may also see it in hues like purple, orange, and green, especially at the farmers market.) Cauliflower is also on the Environmental Working Group’s “Clean Fifteen” list of produce that’s least likely to have pesticide contamination. Look for cauliflower that’s firm (mushy florets and brown spots indicate it’s started to spoil). The leaves should be crisp, not slimy or wilted. The best way to store it is in the crisper in a perforated plastic bag to keep condensation from building up. Cauliflower’s sweet, nutty flavor works in a wide variety of recipes, and different cooking methods change the texture. Roasting cauliflower, for example, makes it delicate and creamy. “Think of cauliflower as a blank canvas. There are countless ways to incorporate it into savory and sweet dishes,” says our Chef Olivia Roszkowski, who developed these recipes. Here, she serves up creative new ways to use cauliflower in the kitchen. You can sear it like steak, grind it up into “rice,” and even sneak it into muffins to add creaminess and a dose of filling protein.

Creamy Cauliflower Caesar Dressing over Romaine Hearts SERVES 4 G ATHER

¼ pound cauliflower florets (approximately ½ cup florets) 2 lemons, juiced 2 tablespoons miso 1 tablespoon capers 2 garlic cloves 1 tablespoon Dijon mustard ½ cup walnut oil freshly ground black pepper 1 head romaine hearts, trimmed 1 sheet nori, toasted and crumbled

MAKE IT

1. Combine cauliflower,

lemon juice, miso, capers, garlic, and Dijon in a high-speed blender. Process until smooth and creamy. Stream in walnut oil, and fold in black pepper. 2. Toss with romaine hearts, and garnish with crumbled nori.

Salted Pistachio & Cauliflower Ice Cream SERVES 4 G ATHER

½ 1 1 2 ¼ ½ ½ 1 1 ⅛ ½

head cauliflower (about 1 ½ cups florets) cup cashews, soaked and drained can coconut milk vanilla beans, scraped cup coconut oil cup maple syrup cup brown rice syrup tablespoon vanilla extract tablespoon almond extract teaspoon sea salt cup pistachios, chopped

MAKE IT

1. Fill a small saucepan halfway with water and

bring to a boil. Cut the cauliflower into florets, add to saucepan, and cook for 5 minutes, or until tender. Drain and cool slightly. 2. Add the cooked cauliflower, cashews, coconut milk, scraped vanilla beans, coconut oil, maple syrup, brown rice syrup, vanilla extract, almond extract, and salt to a high speed blender and process until smooth. 3. Churn in ice cream maker. Stir in the pistachios before placing the ice cream in the freezer.

Cauliflower Flatbread with Mint Pesto & Roasted Eggplant SERVES 4

G ATHER

FOR ROASTED EGGPL ANT

2 Japanese eggplants, sliced into rounds ¼ cup olive oil ½ teaspoon sea salt FOR FL ATBREAD

1 1 2 2 ¼ 1 1

head cauliflower (3 cups florets) cup smoked mozzarella, grated free range eggs, beaten garlic cloves, crushed teaspoon red chili flakes teaspoon garlic powder teaspoon thyme

FOR MINT PESTO

1 bunch mint, stems removed, more for garnish ½ cup pumpkin seeds 2 garlic cloves, chopped 1 tablespoon of umeboshi paste 2 tablespoons white miso ½ cup extra virgin olive oil

MAKE IT

1. Preheat oven to 400°F. 2. Toss the eggplant in olive oil,

sprinkle with sea salt, and roast for 15 minutes, or until golden. 3. To make the flatbread dough, pulse cauliflower in a food processor until consistency of breadcrumbs is achieved. Transfer to bowl and fold in additional ingredients. 4. Line a baking tray with parchment paper and form dough into your desired flatbread shape, 1 3⁄4 inch thick. 5. Bake for 20 to 25 minutes, or until golden and crispy. 6. Meanwhile, make the pesto: Add mint (reserving a few sprigs for garnish), pumpkin seeds, and garlic to food processor. Pulse. Add the umeboshi paste and miso. Slowly stream in the olive oil. 7. To assemble, spread pesto on cauliflower flatbread, layer on eggplant pieces, and garnish with mint sprigs.

GOOD TO KNOW ABOUT

Cauliflower

Cauliflower leaves are edible! They’re especially good roasted in the oven until they’re browned and crunchy, the way you’d make kale chips.

The head of the cauliflower is known as a “curd” and is made up of undeveloped white flower buds (which are technically called inflorescence meristems).

Cast-Iron Seared Cauliflower Steak with Chimichurri SERVES 4

G ATHER

¼ cup avocado oil 1 head cauliflower, cut into ½ inch-thick vertical slices ½ teaspoon sea salt freshly ground black pepper FOR CHIMICHURRI

1 1 2 ¼ ½ ¼ ¾

bunch parsley, destemmed bunch cilantro, destemmed cloves garlic, chopped cup red wine vinegar teaspoon sea salt teaspoon red chili flakes cup olive oil

MAKE IT

1. Preheat oven to 375°F. Heat a large

cast iron pan over high heat. 2. Add the oil, sprinkle the cauliflower slabs with salt and pepper, and cook for 2 to 4 minutes per side or until golden and crispy. 3. Transfer pan to oven and cook for additional 10 minutes, or until cauliflower interior is tender. 4. For Chimichurri: Combine the parsley, cilantro, garlic, red wine vinegar, salt, and chili flakes in a food processor and pulse lightly. Stream in the olive oil and process until smooth. Spoon over cauliflower to serve.

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

Orange cauliflower—sometimes called cheddar cauliflower— gets its color because it has extra beta-carotene. As a result, it has about 25 times more vitamin A than regular cauliflower. Orange cauliflower also has a milder, sweeter taste than white cauliflower.

There are just 25 calories and 5 grams of carbs in one cup of cauliflower.

Cauliflower doesn’t freeze well (it tends to emerge mushy), but you can do so if you’re going to make a puree with it. Before freezing, trim the head into florets and blanch them for 3 minutes.

Miniature Jalapeño Cheddar Cauliflower Muffins SERVES 4 G ATHER

1 small head cauliflower (about 2 cups florets) 1 jalapeño, minced 2 eggs, beaten 2 tablespoons butter, melted 1 ¼ cups sharp cheddar 1 ¼ cups white cheddar 1 tablespoon onion powder ¼ teaspoon sea salt ¼ teaspoon freshly ground black pepper ½ teaspoon garlic powder ½ teaspoon baking powder ¼ cup cornmeal flour MAKE IT

1. Preheat oven to 375°F. 2. Pulse the cauliflower until smooth.

3. In a medium bowl, combine the

cauliflower with all the remaining ingredients. 4. Scoop batter into small paper liners (or a greased small-mufﬁn pan) and cook for 15 to 20 minutes, or until ﬁrm and golden.

Saffron Cauliflower ‘Rice’ Paella SERVES 4 G ATHER

1 head cauliflower (about 4 cups florets) ¼ cup olive oil 1 teaspoon sea salt 1 yellow onion, diced 4 garlic cloves, minced 1 can whole tomatoes, crushed 2 cups vegetable stock ½ teaspoon saffron ½ pound shrimp ½ pound mussels 1 cup frozen peas, defrosted 1 bunch parsley leaves, chopped 2 lemons, cut into wedges for serving

MAKE IT

1. Remove stalks and pulse cauliflower

florets in food processor. 2. Preheat oil in a large pan over medium heat. Add the cauliflower and salt; sauté for 5 minutes, or until golden. 3. Add the onion and cook for an additional few minutes, or until translucent. Add the garlic and cook for one additional minute. 4. Fold in the tomatoes, stock, and saffron and bring to a simmer. Add the shrimp and mussels, cover, and cook for 5 minutes, or until shellﬁsh is cooked through. 5. Turn off heat. Fold in peas and parsley. Serve with lemon wedges.

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Naturally, Danny Seo

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Eat More Fat and Less Sugar

“This is Laird’s command central. It’s on the river—we launch out of it, and the kids keep all their electric vehicles here,” Gabrielle says. “I’ve had this place for a long time. There are a lot of memories. A lot of fun comes out of here,” Laird adds.

L A I R D H A M I LT O N A N D H I S W I F E G A B R I E L L E R E E C E are basically real-life superheroes. He’s a chiseled surfing superstar who rides massive waves all over the world—we’re talking giant walls of water that are 70 feet and higher. And she’s a 6’3” former professional volleyball star and model whose competitive spirit and strong-issexy image made her a household name (she was Nike’s first female spokeswoman). The Naturally team met up with the athletic power couple at their home in Kauai, Hawaii, to learn how they stay in such enviable shape. At 58 and 52, they’re more fit than people half their age—even recent major surgeries (a hip replacement for him and a knee replacement for her, on the same day) didn’t slow them down. Here’s what they have to say about healthy living.

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

“I don’t like to eat a meal first thing in the morning,” says Laird, who has followed a Paleo-style diet for more than a decade. Instead, he starts his day with “a coffee concoction with lots of fat—raw butter, coconut oil, red palm—that keeps me satisfied until noon.” Want to try it for yourself? Check out his Laird Superfood product line, which includes a nondairy coffee creamer made with coconut milk, organic coconut oil, and sustainablyharvested organic red palm oil. His high-fat coffee is enough to fuel hours-long morning workouts or surf sessions. “Once I stop moving, I get hungry. That’s when I’ll have protein and vegetables—it’s plants and animals in the afternoon and at night.” What he won’t touch is anything sugary—and that means steering clear of most fruit. Gabrielle eats a similar diet but admits she’s not as strict. “I’m more impulsive and emotional with eating,” she says. “I’ve peeled way back on desserts, but I’ll take a bite here and there.” They both drink lots of kombucha, and Laird incorporates a range of herbs and supplements too, like freshly juiced turmeric, probiotics, and cod liver oil. Plus, he adds some exotic stuff most people have never heard of, like schisandra (a fruit used in traditional Chinese medicine). He’s also a big fan of medicinal mushrooms, like chaga, which may help with post-workout recovery. “It’s the size of half a basketball and looks like a piece of wood. I boil a pot of it all summer long.” (It’s one of the four mushrooms he included in his Performance Mushrooms blend, a supplement powder you mix into beverages.) They take advantage of the natural bounty that surrounds them, sourcing turmeric and much of their produce from nearby farms. At one point during the photo shoot, Laird grabbed a homemade coconut-plucking tool—basically a knife blade attached to a wooden pole—and climbed a tree to cut down young green coconuts. With a quick hack, he was handing out electrolytefilled coconuts to the Naturally crew.

Go Barefoot

“There’s a grounding effect in Kauai—the lifestyle is little more wild and free,” Laird says. In keeping with that spirit, you’ll usually find him, Gabrielle, and their daughters padding around without shoes. “Being barefoot is your connection to the earth: You absorb electrical charges from the earth through your feet,” says Laird. “Plus there are thousands of nerve endings in your feet, and the more you press on them, the more connected you are to your body.” Gabrielle also hates how shoes can squeeze and squish your toes and affect your natural movement. “Your feet are your foundation,” she says, “and it’s hard to get them to work correctly in any shoes.”

Take An Ice Bath

“We’ve done some serious detox stuff— 10-day fasts with colonics, baking soda purges. But one of the things we do the most that has the biggest effect is heat and ice,” Laird says. He’s referring to a technique where you warm up your body in a sauna and then, once you’re good and sweaty, plunge yourself into a tub of ice water. “We do it with friends— it’s a social thing, it’s not about misery,” Gabrielle explains. “We try to encourage people to stay in the ice for 3 minutes, but they say the benefits start kicking in after 20 seconds,” she adds. “You get a buzz off it,” Laird says. “You regulate your hormones, you detox, and your sleep is really enhanced.”

N AT U R A L LY DA N N YS EO.C O M

“There’s a grounding effect in Kauai—the lifestyle is a little more wild and free.” -LAIRD HAMILTON

The couple recently celebrated their 25th wedding anniversary. When asked how their marriage has grown over the years, Laird says, “we’ve become nicer people.” But the thing that’s remained constant, he adds, is “our passion for one another.”

Stay Curious

One thing you notice right away about Laird and Gabrielle is how present they both are. They’re engaged with the world around them and have a playful, up-for-anything vibe. During the Naturally photo shoot, Gabrielle spontaneously suggested everyone climb into a boat and go down the river—turns out, she wanted the crew to experience Kauai’s breathtaking “magic hour.” This is how they raise their kids too, with an emphasis on “going out and exploring and discovering,” Gabrielle says. Turns out, this attitude may just be the fountain of youth. A lot of what they’ve learned about healthy living, Laird explains, comes from “a willingness to be open. If you’re always looking, you’re always ﬁnding.” Their circle of friends is similarly upbeat and youthful, regardless of actual ages. “If you take care of yourself, you don’t have to buy into the idea that you can’t do something because of your age,” Gabrielle says. “Surround yourself with people who reinforce that message.”

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

LAIRD’S AFTERNOON PICK-ME-UP 8 ounces almond milk 2 tablespoons Laird Superfood Instafuel 2 teaspoons Laird Superfood Performance Mushroom Blend 2 tablespoons vanilla protein powder 1 teaspoon fresh ground turmeric Blend all ingredients in a blender.

Laird and Gabrielle with daughters Reece Viola and Brody Jo. “The girls can go out and hike anywhere they like, but we also want them to have enough manners that they could eat with the Queen if they were invited,” Gabrielle says.

Story by S A N D R A S . S O R I A

Photographs by R I K K I S N Y D E R

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Question: What could be better than cookies for breakfast? Answer: THESE cookies for breakfast!

Food Styling by L E S L I E O R L A N D I N I

Recipes by O L I V I A R O S Z K O W S K I

NATU

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Our cookies include surprising whole-food ingredients, such as lentils and Medjool dates—even cooked quinoa. We’ve also slipped in healthful ingredients that amp up the cookies’ nutritional profiles. (Hint: You’ll love the collagen-infused frosting!) These sweet treats come together easily—they go from ingredients to plate in under an hour—so you can bake a bunch to be on call for those grab-and-go mornings. Because ’tis the season, we’ve mixed in some familiar flavor profiles to make them holiday ready—perfect for preparing ahead to freeze until guests are at the door. Warning: AT U R A L LY, D A N N Y Though these recipes offer fuel for your morning, they’re so delicious you Nmight just find hands in the cookie jar any time of day. But trust us, there will be no regrets. , Y Winter 2023

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Protein Strawberry Shortcake Cookies Yields 3 cups batter; 6 large cookies

GATHER

2 organic eggs (or 2 teaspoons egg replacer; we like Bob’s Red Mill) 1 cup plain yogurt (or vegan yogurt) ½ cup olive oil 1 tablespoon vanilla extract 1 cup honey 2½ cups unbleached all-purpose fl our ½ cup unfl avored pea protein 1 teaspoon baking powder pinch sea salt 1 cup freeze-dried strawberries, more for garnish 2 teaspoons powdered sugar, for garnish MAKE IT

1. Preheat oven to 350ºF. Line baking tray with parchment paper. 2. In a large bowl, whisk together eggs, plain yogurt, olive oil, vanilla extract, and honey. Note: If using egg replacer, follow package instructions for rehydrating powder with the correct proportion of water before using in recipe. 3. Add in flour, unflavored pea protein, baking powder, and sea salt. Stir with a silicone spatula until combined. 4. Slightly crush freeze-dried strawberries and stir into batter. 5. Scoop ½ cup of cookie batter onto lined tray. Note: Batter will feel sticky. 6. Lightly moisten palm of hand with water and use to flatten the batter until approximately ¼-inch thick. 7. Repeat with remaining batter, leaving a few inches of space between each cookie. 8. Bake for 25 minutes, or until cookies are golden. 9. Allow to cool; set for 5 minutes before transferring to a wired rack. 10. Dust powdered sugar onto cookies. Add a small handful of freeze-dried strawberries to a ﬁne mesh strainer and press onto cookies.

GOOD TO KNOW ✖ Freeze-dried strawberries add fruit flavor and color without unwanted moisture. ✖ Using yogurt in a cookie recipe will make your cookies tender, like a shortcake. ✖ Including unflavored protein powder in your cookie recipe adds protein without influencing the taste.

Chocolate Collagen Lentil Chip Yields 3½ cups batter; 10 medium-sized cookies

GATHER

½ cup room temperature unsalted butter (or vegan butter) ¾ cup maple syrup 2 organic eggs (or 2 teaspoons egg replacer, we recommend Bob’s Red Mill) 2 teaspoons vanilla extract 1 cup cooked brown lentils 2½ cups all-purpose flour ⅓ cup unflavored collagen powder 1 teaspoon baking powder pinch sea salt 1 cup semi-sweet chocolate chips

MAKE IT

1. Preheat oven to 350ºF. Line two baking trays with parchment paper. 2. Add butter of choice, maple syrup, eggs (or egg replacer), vanilla extract, and brown lentils to a blender. Process until smooth. Note: If using egg replacer, follow package instructions for rehydrating powder with the correct proportion of water before using in recipe. 3. To a large bowl, add all-purpose flour, unflavored collagen powder, baking powder, and sea salt. Stir until combined. 4. Fold blended lentil mixture into flour mixture until batter forms. Stir in semi-sweet chocolate chips. 5. Scoop 1/3 cup of cookie batter onto lined tray. 6. Wet hands lightly and gently flatten batter until approximately ¼-inch thick. 7. Repeat with remaining batter, spacing 5 cookies per tray. 8. Bake for 25 minutes, or until cookies are golden. 9. Allow to cool for 5 minutes before transferring to a wired rack.

GOOD TO KNOW ✖ Cooked lentils act as a binder. They make a great egg replacer once pureed. ✖ Using a liquid sweetener, such as maple syrup, adds moistness to your cookie batter. ✖ Try chopping in ½ cup of nuts such as pecans or walnuts for even more texture.

3- Ingredient Peanut Butter & Banana Oat Cookies Yields 3½ cups batter; 7 large cookies

GATHER

3 ripe bananas ¾ cup crunchy salted peanut butter 2 cups quick-cook rolled oats OPTIONAL ADD-INS

1 cup blueberries or 1 cup chocolate chips or 1 cup large coconut flakes MAKE IT

1. In a large bowl, use fork or hands to mash bananas (approximately 1½ cups). Some small pieces of banana are okay. 2. Stir in peanut butter until combined. 3. Fold in quick-cook rolled oats until batter forms. 4. If desired, mix in blueberries, chocolate chips, or large coconut flakes. 5. Scoop ½ cup of cookie batter and roll into a ball in hands. 6. Transfer to tray and use

hands to flatten until approximately ¼-inch thick. 7. Repeat with remaining batter, spacing cookies on tray. 8. Bake for 30 minutes, or until cookies are golden. 9. Allow to cool and set for 10 minutes before transferring to a wired rack. 10. Optional: Drizzle with a sweetener such as honey, date syrup, or maple syrup before consuming if a sweeter cookie is desired. GOOD TO KNOW ✖ For an even quicker cooking time, form smaller cookies. ✖ These cookies are a great canvas for fun add-ins such as blueberries, chocolate chips, coconut flakes. or even freeze-dried fruit. ✖ Using a crunchy peanut butter variety adds texture to soft cookies.

N AT U R A L LY DA N N YS EO.C O M

PB & J Breakfast Collagen Cookies Yields 2 cups batter; 6 large cookies

GATHER

1 cup salted roasted peanuts 1 cup whole wheat flour 1 cup rolled oats ¼ cup unflavored collagen powder ½ cup melted unsalted butter (or vegan butter) ½ cup maple syrup ¾ cup grape jelly 2 teaspoons powdered sugar (optional) MAKE IT

1. Preheat oven to 350º F. Line baking tray with parchment paper. 2. To food processor, add roasted peanuts, whole wheat flour, rolled oats, and collagen powder. Process to fine meal. 3. Stream in melted butter and maple syrup while engine is running until batter forms.

4. Scoop 1/3 cup of cookie batter and roll into a ball in hands. 5. Transfer to tray and use the back of the same measuring cup to form a deep well in the center of each cookie. 6. Fill with 2 tablespoons of grape jelly. 7. Repeat with remaining batter. Note: Cookies spread slightly, so leave 2 inches in between each cookie. 8. Bake for 25 minutes, or until cookies are golden. 9. Allow to cool and set for 10 minutes before transferring to a wired rack. Allow jelly to set before consuming. 10. Add powdered sugar to strainer and sprinkle over cookies, if using, before serving.

Orange Almond G luten- Free Shortbread Yields 4 cups batter; 8 large cookies

GOOD TO KNOW ✖ Grind peanuts with the flour mixture for a rich peanut butter flavor. ✖ The natural oils in the peanuts mean less butter is needed in the recipe. ✖ Maple syrup and ground oats act as binders in cookie recipes.

GATHER

2 1 1 1 ¾ 5 ¼ ½

oranges, zested & juiced tablespoon white miso paste tablespoon vanilla extract cup coconut sugar cup refined coconut oil cups blanched almond flour cup ground flax meal cup almond slices

MAKE IT

1. Preheat oven to 350º F. Line baking tray with parchment paper. 2. Zest and juice oranges (approximately 2/3 cup juice and 1 tablespoon orange zest). 3. To a large bowl, add orange juice, orange zest, miso paste, vanilla extract, and coconut sugar; whisk to combine.

4. Melt refined coconut oil and stir into orange juice mixture. 5. Add blanched almond flour and ground flax meal to same mixture. Stir until dough forms. 6. Scoop ½ cup of cookie batter and roll into a ball in hands. 7. Roll sides of cookie in almond slices. 8. Transfer to tray and use hands to flatten until approximately ¼-inch thick. Repeat with remaining batter, spacing cookies on tray. 9. Bake for 30 minutes, or until cookies are golden. 10. Allow to cool and set for 10 minutes before transferring to a wired rack.

GOOD TO KNOW ✖ Miso paste adds a depth similar to cultured butter because of the natural fermentation process it undergoes. ✖ When making gluten-free cookies, introduce a strong flavor profile such as citrus to amp up the flavor. ✖ Coconut sugar is an effective addition to wetter batters because of its natural drying properties during the baking process.

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GOOD TO KNOW ✖ Blending dates into the batter adds lots of moisture for fudgier cookies. ✖ Coconut cream substitutes for a mixture of milk and butter in cookie recipes. ✖ Blending soaked cashews with yogurt produces a tangy cream-cheese-like topping for your cookies.

MAKE IT

1. Preheat oven to 350ºF. Line two baking trays with parchment paper. 2. Pit dates and tear into pieces. Add to blender along with sweet potatoes (approximately 1½ cups), molasses and coconut cream. Blend until smooth. 3. In a large bowl, stir together paleo baking flour mix, baking powder, pumpkin spice, ground ginger, and sea salt. 4. Fold in blended sweet potato mixture until uniform batter forms. Note: Batter will feel soft to the touch. 5. Scoop ½ cup of cookie batter onto tray. 6. Moisten hands lightly with water and use palm to flatten until approximately ¼-inch thick. 7. Repeat with remaining batter, spacing 4 cookies per tray. 8. Bake for 35 minutes, or until cookies are golden. 9. Allow cookies to cool and set for 5 minutes before transferring to a wired rack. 10. Top with cashew topping (optional) and additional pumpkin spice. FOR OPTIONAL CASHE W TOPPING

Paleo Sweet Potato G ingerbread Yields 4 cups batter; 8 large cookies; 2 cups cashew topping

GATHER

1 1 ¼ 1 2 1 2 1

cup Medjool dates (approximately 12 pieces) (15-ounce) can sweet potato puree cup molasses cup coconut cream cups paleo baking flour mix (we prefer Bob’s Red Mill) teaspoon baking powder teaspoons pumpkin spice, extra for garnish tablespoon ground ginger pinch sea salt

1 cup cashews 1 cup Medjool dates (approximately 12 pieces) 1 cup vegan plain yogurt MAKE IT

1. Add cashews to a medium pot along with 4 cups of water. Bring to a boil and cook for 3 minutes. 2. Pit dates and add to cashews. Cook for additional 2 minutes. 3. Drain well. Add to blender along with vegan plain yogurt. Blend until smooth.

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Blender Chocolate Peppermint Avocado Drop Cookies Yields 2 cups batter; 8 large cookies

GATHER

2 ripe avocados ¾ cup agave nectar ¼ teaspoon peppermint extract ⅓ cup cocoa powder 1 cup gluten-free flour blend (we recommend Bob’s Red Mill) 1 teaspoon baking powder pinch sea salt MAKE IT

1. Preheat oven to 350ºF. Line two baking trays with parchment paper. 2. To a blender, add avocados (approximately 1½ cups), agave nectar, and peppermint extract. Process until smooth. 3. In a medium bowl, stir together cocoa

powder, gluten-free flour blend, baking powder, and sea salt. 4. Add flour mixture to blender. Stir into avocado puree to help facilitate the blending process. Process until smooth. Note: Mixture will be thick, so it helps to stop the blender and scrape the sides once or twice. 5. Use ¼-cup measure to scoop batter onto lined baking tray, using spatula or fingers to spread to an approximate ¼-inch thickness. 6. Repeat with remaining batter. 7. Bake for 30 minutes. OPTIONAL TOPPING

3 candy canes 1 cup white chocolate chips MAKE IT

1. Crack candy canes into pieces. Use a mortar and pestle to crush into small pieces. Alternatively, nestle candy

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pieces in a sheet of parchment paper and hit with a rolling pin or wooden spoon to crush. 2. Add white chocolate chips to nonstick pan. Melt on low heat, while stirring. 3. Drizzle melted chocolate over baked cookies and top with crushed candy canes. GOOD TO KNOW ✖ Blending avocados and a syrup such as agave nectar creates a rich medium for gluten-free flour blends that doesn’t become gritty. ✖ Feel free to experiment with other flavor profiles such as vanilla, cinnamon, pumpkin spice, or even specialty mushroom powders such as chaga or reishi. ✖ Gluten-free batters will appear wetter in texture because they typically require more moisture to bake effectively in the oven.

3- Ingredient Cinnamon Almond Maple Cookies Yields 2 cups batter; 6 large cookies; ½ cup icing

GATHER

1 (16-ounce) jar crunchy salted natural almond butter (approximately 2 cups) 2 tablespoons ground cinnamon, extra for garnish ¾ cup maple syrup MAKE IT

1. Preheat oven to 350º F. Line baking tray with parchment paper. 2. To a large bowl, add almond butter. If using an unsalted variety, add a pinch of salt. Note: Natural varieties of almond butter without additives work best. 3. Fold in ground cinnamon and maple syrup until well combined. 4. Scoop 1/3 cup of cookie batter onto lined tray. Wet hands lightly. 5. Use palm of hand to flatten until approximately ¼-inch thick. 6. Repeat with remaining batter, leaving space between cookies. 7. Bake for 20 minutes. 8. Allow to cool and set for 10 minutes before transferring to a wired rack. 9. Top with Cinnamon Collagen Icing, if using. Dust with additional

powdered sugar and ground cinnamon before serving. FOR CINNAMON COLL AGEN ICING (OPTIONAL)

½ cup powdered sugar, extra for dusting ¼ cup unflavored collagen powder ¼ teaspoon ground cinnamon, extra for dusting 2 tablespoons plant-based milk 1. Stir together powdered sugar, collagen powder and ground cinnamon in a bowl. 2. Fold in plant-based milk until a thick icing forms. GOOD TO KNOW ✖ Experiment with different seasonings, such as pumpkin spice, vanilla, ground cardamom. or ground ginger. ✖ Wet hands lightly before shaping the cookies for less mess and effort. ✖ These cookies will set more as they cool so make sure not to overcook them as they will become too dry.

Chewy Oat & Cranberry Quinoa Cookies Yields 3 cups batter; 9 medium-sized cookies

GATHER

2 ½ 1 1 1 1 ¼ 1 ½ ⅓

cups rolled oats cup ground flax meal cup dried cranberries cup brown sugar tablespoon pumpkin spice teaspoon baking powder teaspoon sea salt cup cooked red quinoa cup refined coconut oil cup unsweetened apple sauce

MAKE IT

1. Preheat oven to 350ºF. Line baking tray with parchment paper. 2. To a large bowl, add rolled oats, ground flax meal, dried cranberries, brown sugar, pumpkin spice, baking powder, and sea salt. Stir to combine. 3. Fold in cooked quinoa, refined coconut oil, and apple sauce until batter forms. 4. Allow batter to rest for 5 minutes for flax meal to activate.

5. Scoop 1/3 cup of cookie batter and roll into a ball in hands. 6. Transfer to tray and use hands to flatten until approximately ¼-inch thick. 7. Repeat with remaining batter. 8. Bake for 30 minutes, or until cookies are golden. 9. Allow to cool and set for 5 minutes before transferring to a wired rack. GOOD TO KNOW ✖ Adding cooked grains such as quinoa into batters saves food waste and adds a soft texture to the equation. ✖ Brown sugar contains a natural acidic quality, helping the cookie to rise and not remain too dense and dry in texture once baked. ✖ Allowing flax meal to rest will release enzymes that make it easier to digest.

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Naturally, Danny Seo PAGE 82

Root Winter 2023

The

of the

EARTH A MEDICINAL ROOT THAT TAKES YEARS TO HARVEST MIGHT BE THE ANSWER FOR MORE ENERGY, BOOSTED IMMUNITY, AND TIGHTER, BRIGHTER SKIN Story by DANNY SEO Photographs by JONAS JUNGBLUT

As a child in Pennsylvania, I grew up with ginseng in my Korean household. Ginseng was sent from my relatives in South Korea. It was always elaborately packaged, as if it were something only for royalty. I’d see them spoon thick brown syrup into piping hot water to make a tea. I never wanted anything to do with it because to my young mind it was medicine and, frankly, only something strange old Asian people drank.

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tions. But minutes later, with crystal clear mental clarity and energy levels I haven’t felt in years, I knew pretty quickly that I was hooked. At first, I was convinced the packets were loaded with caffeine, so I read the ingredients lists and was surprised they contained just a few simple ones: “Energy” contained ginseng extract with honey and “Immunity” had the ginseng along with elderberry extract. These powerful ginseng extracts did wonders for me immediately. That first taste snowballed into a mission: I needed to go to Korea and do a story about

this for the readers of Naturally. Off to Korea I went. As guests of the Korea Ginseng Corporation, our team was promised a behind-the-scenes tour that would take us from harvest to factory to lab to finished product. It would be a masterclass in Korean ginseng and, unlike young me, I was all about it. After a 14-hour flight and a night in Seoul, we trekked two hours outside the city to one of the original manufacturing plants. Tours like this are rarely given and I was honored with the opportunity. I observed where fresh

It wasn’t until I was at a trade show outside New York City (where a variety of brands were showcasing new products to members of the media like me,) that I met up with the Korea Ginseng Corporation. I thought, Oh, this is the gooey stuff my parents consumed. I was starting to think of a polite way to get out of trying anything at the booth. But before I knew it a PR rep handed me two small packets. One had the word “Energy” on it; the other was stamped with the word “Immunity.” I was told to tear off the top and squeeze the sweet concoctions into my mouth to feel alive and boost my immunity. Doubtful, I followed the instruc-

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harvested ginseng is carefully washed, sorted, steamed, and naturally dried to become what the Korea Ginseng Corporation is famous for: Red Ginseng. The dried root has been the subject of decades of research by the company, and their century-old method has proven to transform fresh ginseng into a superfood. Red Ginseng has the highest levels of something called “saponin,” which is basically a naturally occurring compound that has numerous health-promoting attributes. And these attributes are numerous. Studies have shown that Red Ginseng helps with liver and brain function, supports memory function, boosts immunity, helps with blood circulation, and gives energy levels a boost by helping with fatigue recovery. Even the non-saponins in ginseng have been shown to reduce cholesterol levels. Is there anything ginseng doesn’t do?

t the factory, fresh ginseng from the farm is washed clean and sorted by quality—only the best specimens make it into their high-end Red Ginseng extracts. It then goes through a highly-protected, proprietary steaming process. Once steamed, it’s air-dried on the roof of the factory in a well-protected glass greenhouse where the light and temperature are constantly adjusted. While the methods may have been modernized over the years, Korea Ginseng Corporation has been doing this since 1899—and you can tell their process has been perfected. But even the less-than-perfect ginseng doesn’t go to waste; it gets made into a variety of products including skincare (more on that later), teas, and chews. Farming ginseng requires patience. We were fortunate to be there when it paid off for one lucky farmer. Turns out, it takes two years to prep the soil before planting ginseng and another six years for it to grow from seed to finished root. Even after harvest, farmers often must wait years for the soil to regenerate before they can grow

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ginseng again. So why wait nearly a decade before you actually see the financial benefits of growing a crop? Because this crop is the closest you’ll get to digging something that is worth its weight (almost) in gold. Partnerships with farmers are the most important relationships for this company. After a farm partner is selected, it becomes a tight relationship with an obsessive-compulsive goal of purity and quality. The company conducts nearly 300 tests on the soil throughout the eight-year growth

cycle, which means at any time a farm must “pass” or—devastatingly—“fail.” Farmers are obsessive as well, creating protective barriers of hand-thatched straw mulch around every plant to shield them from the elements. The carefully tended soil is as fluffy and rich as cocoa powder. In the field, we learned that just a few acres of land will be harvested. Every root is hand-collected, quickly sorted, placed in zip-tied locked bins, and immediately whisked away. In just a few hours, nearly a million dollars

worth of ginseng is harvested. It’s so valuable there are guards keeping watch to make sure not a single root gets pilfered by anyone, including the Naturally team. It’s time to journey to our final location—labs that do everything from testing soil and plants to researching Red Ginseng’s benefits to studying innovations that will help develop new products and delivery methods for this superfood. The company modernizes ginseng consumption by determining ways to

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add it to everyday consumer foods, chews, and supplements. Through the process, their researchers also discovered an unusual benefit of ginseng when applied topically: It’s an incredible skincare product. The story began when workers who oversaw the steaming process (where fresh ginseng is steamed before being dried into Red Ginseng) saw their skins’ fine lines and wrinkles disappear. The ginseng-infused steam was delivering skincare benefits. Soon, other workers and researchers noticed.

This led the Korea Ginseng Corporation to create of a skincare line called Donginbi. Ginseng oil is pressed out of six-year-old roots where only a single drop is extracted, making the Donginbi Signature Facial Oil one of the most expensive skincare products in Korea. Other products include mists and serums that deliver the same benefits those workers on the ginseng steam line experience when exposed to Red Ginseng. It’s apparently the ultimate antioxidant product, warding off those dreaded aging free radicals. Backed by

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hundreds of safety tests, clinical trials, and studies, the brand is now a massive hit in Korea. After a whirlwind 72 hours in South Korea, it was time to put this grand ginseng adventure to rest. With a day off in Seoul, I popped into a trendy coffee shop and ordered a latte. And to my delight, it was a ginseng-infused latte that tasted herbal-y, creamy, sweet, and delicious. As I sipped I found myself thinking, If only my parents drank it this way, I would have been a fan much, much sooner.

Seven The

4 Supports healthy lung Functions.

Ginseng is said to help loosen coughing by supporting healthy respiratory functions and benefitting the lungs. Their studies found that ginseng helps keep lungs strong and, as they interface with healthy blood circulation, the result is good oxygenation for the body and easier breathing.

MAJ OR BE NEFITS

Ginseng of

5 Supports the spleen and stomach.

Ginseng may improve one’s appetite and help with intestinal regularity by supporting healthy stomach and digestive tract functions. Ginseng has been historically said to be beneficial for some diabetics (under supervision of one’s physician if they’re prescribed drugs for this condition) and even to help quench thirst.

The Korea Ginseng Corporation has been studying the effects of including Red Ginseng extract in your daily diet. According to their research, here are benefits a user can expect from regular consumption.

Boosts stamina.

Ginseng relieves stress by boosting both mental vitality and physical energy, while allowing for bodily calm. It improves body constitutions, when individuals are tired or lack energy, fighting fatigue.

2 Supports metabolism and the cardiovascular system.

Ginseng is said to help to improve specific metabolic functions and bodily growth and repair by supporting blood formation, oxygenation, and helping to regulate blood circulation. Good blood flow is said to support an integrated system of key organs, resulting in internal synergy and well-being.

6 Detoxes the body.

3 Calms

the nerves.

Unlike plants which contain caffeine, ginseng is caffeinefree and does not contribute to stress. It is said to support the adrenal system, bringing it more into balance. By helping to reduce stress and anxiety, physical wellbeing and mental health are improved.

Ginseng has been said to boost the immune system by helping the body naturally process and remove toxins. It’s also thought to aid in cleansing the bowels and supporting intestinal immune system functions.

7 Ages you gracefully.

Korean ginseng helps to promote healthy skin, support healthy blood flow within skin, and improve healthy-aging functions. Therefore, it’s used in a variety of beauty products, and is the hidden beauty secret of several well-known supermodels in both South Korea and the West.

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e a st m e ets we st

THE FOUNDERS OF NEW YORK SHUK ARE ON A MISSION— TO BRIGHTEN YOUR TABLE AND BROADEN YOUR TASTE BUDS.

Story by SANDRA S. SORIA Photographs by RIKKI SNYDER

Meet Ron and Leetal Arazi, who started New York Shuk Middle Eastern Pantry to bring their food traditions to our American tables.

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wh e n

Ron and Leetal Arazi moved from Tel Aviv to Brooklyn in 2012, they had between them two suitcases and a world of cooking experience, including formal culinary arts studies and plum jobs at famed eateries from New York’s Nobu to Tel Aviv’s Herbert Samuel restaurant (where the two met, as it turns out, in the kitchen). Then recently married, they wanted to further their culinary careers in New York City. “We really didn’t have much to our names,” Leetal says. “So, we did the only thing we knew how to do, we cooked.”

They snagged gigs at private events and set up a stall making homemade couscous at Brooklyn’s famed Smorgasburg market. Through cooking in other people’s kitchens and seeing folks taste homemade couscous for the first time, they learned a thing or two pretty quickly: Americans seemed to think couscous only came from a box and the Middle Eastern cooking at the heart of their rich family traditions got little notice in the Big Apple. In fact, some of the spices and condiments so prominent on their family tables were nowhere to be found. “When we actually started going out to stores and exploring,” Leetal says, “we noticed that we couldn’t find these

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products on the shelf. And we looked at each other and said, ‘Wait, how is this New York City, the food hub of the world? It’s the year 2000-something and how is it possible?’ We were truly baffled and then we were like, Okay, instead of basically bitching about it, let’s do something about it.” What they did about it was start New York Shuk (shuk translates to “market” in Hebrew), which Leetal says has been done “brick by brick… bootstrapped all the way.” In 2014, they launched Ron’s Signature Harissa among a few other products. Today, the line includes 17 condiments, spice blends, and crackers. But the two aren’t just interested in dazzling our palates and making meals brighter, they are on a mission to introduce to an American market their culinary traditions, found in Jewish Sephardic, Israeli, and Moroccan foodways and cooking styles. Clearly, that required that they educate about the foods while they offered up the ingredients. “That’s definitely what keeps us going,” Leetal says. “Our reason why is stronger than just having our product on the shelf. It’s actually wanting for that product to not only be preserved for future generations, but also to help home cooks cook better, cook with confidence. We really do believe in the power that our spices and condiments can bring to the table, and that’s why we want to bring them to more tables.” To do that, they created a website (nyshuk.com) that showcases fabulous recipes and how-to videos along with the product. It’s also why much thought has gone into their product labels, which look like little squares of art stuck on jars. Jars that now take their place on the shelves of heavy hitters like Whole Foods and Sprouts. But it wasn’t easy to get there and, even harder than that, Leetal says, is staying there. “We rebranded very early on, and I think that was a smart move on our part,” says Leetal, who has a degree in visual design and display. “We had the chance to go out there with the product, and we learned a lot about the market in terms of, again, the lack of knowledge about these products. But

we also learned that people are afraid of something they can’t pronounce. I understand that from a customer perspective—when you don’t even know how to pronounce it, why would you pick it up?” The labels break down their spice blends and sauces with pictures of each ingredient—from vine-ripened tomatos to whole peppercorns. “We needed these products do the job without us,” Leetal says. “I wanted to break the barrier and I wanted to show people, it’s made from turmeric and black pepper, things that you are familiar with. They needed to feel invited.” From the start, impeccable sourcing was important to the two. They make their spice blends by importing individual spices rather than importing and rebranding premixed blends. It’s a slower approach, but one that allows them to balance flavors to their liking and maximize taste. They also work directly with U.S. farmers—from tomatoes grown in New Jersey to flour milled from heirloom grains in Arizona—seeking out those who grow with as much pride and care as the couple puts in developing their recipes. Every recipe is tested in the Arazis’ Brooklyn kitchen—for taste and market viability—before it’s developed to scale. The couple invited us into their home to share their story, along with some dishes and recipes. They taught us how they preserve lemons in a jar and bake homemade pita in their outdoor oven. We sampled their delicious matbucha (the salsa of Jewish Moroccan cooking, if you will) and, new to their line, Preserved Lemon Paste. By creating signature products based on how they cook for their family, they bring a modern sensibility—and practicality—to these age-old foods. “The lemon paste is a fine example of this,” Leetal says, “because you wouldn’t find that in our grandmothers’ kitchens, but we use it in so many ways. It’s us bringing our chef’s take and how we cook to the more modern cook. We were first to bring this to market, and it was our big leap of faith. We had to do, because we believed in it so much. And now, it’s one of our big-

gest wins. There are now cookbooks— literally cookbooks and recipes out now—that require preserved lemon paste. And you can already find a few other preserved lemon pastes on the market. That did not exist few years back. And for us that is just so great to see that we managed to do that shift in the market.” To Leetal and Ron, moving that needle is proof that they are, in fact, fulfilling their mission. “Our big thing is, we don’t want these products to

be used every six months when you are doing a Moroccan night and you take out your harissa jar,” Leetal says. “That’s not why we’re here. These flavors are literally pillars when you’re cooking, and we want to teach people how to bring these flavors to their everyday roasted chicken with potatoes or tuna salad—to bring more flavor to what they’re cooking on the daily. That’s where we want to be. That’s where we believe our products should really shine.”

“ W E W E R E L I K E , O K AY, I N S T E A D O F BAS I CA L LY B I T C H I N G A B O U T I T, L E T ’ S D O S O M E T H I N G A B O U T I T.”

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DIY Pita Bread

Tzatziki with Sumac and Rose Petals

Roasted Eggplant with Matbucha & Tahini

Tzatziki with Sumac and Rose Petals SERVES 2 TO 4 G AT H E R

2 Persian cucumbers (peeled or not according to your preference) 1 cup Greek yogurt (or sour cream for a richer version) 1 tablespoon New York Shuk Preserved Lemon Paste ½ teaspoon New York Shuk Sumac ½ teaspoon rose petals, finely crushed with your fingers (optional) 2 tablespoons chopped dill 2 tablespoons chopped mint ¼ garlic clove, finely chopped (optional) 1½ teaspoons olive oil MAKE IT

1. Grate cucumber on large holes of a box grater, then squeeze tightly to remove and discard excess liquid. 2. In a bowl, stir together cucumber and remaining ingredients. Serve drizzled with olive oil and topped with sumac and rose petals.

DIY Pita Bread MAKES 10 PITAS G AT H E R

81/3 cups bread flour 2 tablespoons instant dry yeast 2½ tablespoons sugar 1 teaspoon salt 3 cups tepid water 1. In a large bowl, mix together flour, yeast, sugar, and salt. Add the water and mix well until a dough is formed. Turn out dough onto a work surface. Knead for 3 minutes. 2. Return dough to bowl, cover loosely with a clean tea towel, and let rest until dough is almost doubled in volume, about 30 minutes. 3. Cut the dough into 10 seven-ounce pieces (a bit smaller than a tennis ball) and roll to a ball shape. 4. Arrange balls on a lightly floured work surface spaced a few inches apart; lightly dust tops with flour. Very loosely cover with plastic wrap and let rise until balls slightly dimple when poked, about 20-30 minutes. 5. Heat oven to 450ºF. Line a baking sheet with parchment paper.

6. Dust both work surface and dough with flour, then roll out each ball to a ½-inch-thick round. In batches, bake rounds on prepared baking sheet until tops puff up, about 1 minute, then flip and bake to heat through, about 1 minute more. Good to Know • Baked pitas freeze well, so tightly wrap any leftovers in foil and freeze. • For a slight variation, make a za’atar flatbread by rolling out the dough like you would for the pita, but thinner. Brush pita wth a za’atar and olive oil mixture before it goes in the oven and after it comes out.

Roasted Eggplant with Matbucha & Tahini SERVES 2 TO 4 G AT H E R

2 Japanese eggplants (or 2 medium standard eggplants), trimmed and halved lengthwise Olive oil Salt, to taste ½ cup tahini 1 cup whole parsley leaves 1 scallion, finely chopped 1 teaspoon New York Shuk Preserved Lemon Paste 1 (10-ounces) jar New York Shuk Signature Matbucha or Matbucha with Olives & Mint 3 eggs, hardboiled, peeled, broken into pieces MAKE IT

1. Heat oven to 400ºF. On a parchmentlined baking sheet, toss eggplant with a drizzle of oil and generous pinch salt. Arrange in a single layer and roast until golden and tender, 20-30 minutes. Let cool then cut into 3 to 4 pieces each. 2. In a bowl, stir together tahini and pinch salt, adding cold water little by little to reach the consistency of maple syrup. Adjust salt to taste. 3. In a second bowl, stir together parsley, scallion, preserved lemon paste, and a drizzle of olive oil. Adjust preserved lemon paste to taste. 4. Spread matbucha on a serving plate. Top with eggplant pieces, drizzle with tahini sauce, then arrange eggs on top and sprinkle with parsley mixture. Drizzle with olive oil and serve.

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Clementine Arak Cocktail SERVES 2-4 G AT H E R

1 ½ ½ 1

cup fresh clementine or orange juice cup fresh grapefruit juice cup arak teaspoon New York Shuk Preserved Lemon Paste ½ teaspoon rose water or orange blossom water (optional) MAKE IT

1. Stir together all ingredients in a pitcher. Serve over ice. Good to Know • Arak is a distilled spirit that is common in the Levantine region. It is flavored with anise, which is incorporated during the distilling process. Other anise-flavored spirits, like Greek ouzo, can be substituted. • You can sub clementine and grapefruit with any favorite citrus juices to make your own combinations.

STEP-BY-STEP TO

preserving lemons

Cut lemons crosswise into ¼- to ½-inch slices. Use enough lemons to fill desired jar size.

Press lemons down to release juices. Add additional freshsqueezed lemon juice if needed to cover fruit slices.

Layer the lemon slices into the jar, alternating with salt (use one teaspoon of salt for each lemon).

Secure lid on jar and let stand at warm room temperature (i.e. in a sunny window) for approximately 2 weeks or until rinds are tender to the bite. Store in the refrigerator.

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Weird, Wonderful

L LY , D A N N

1 01

PAG E

I NTER 20

ICELAND Our intrepid writer eats (nasty fermented shark), plays (Hut Games with her mouth), and hikes (“it was kind of like an acid trip”) her way through this Nordic marvel. S T O R Y

B Y

Paula Froelich

P H O T O G R A P H S

B Y

Biz Jones

here are some things you hear about, read about, and see on screens that connect with your soul—that seem so otherworldly and unreal that you know with every inch of your being you must experience them for yourself and, until you do, you feel a sense of longing. The northern lights were always my lodestone. Growing up in Cincinnati, Ohio and seeing the lights on nature shows, I couldn’t even imagine they were real—but desperately wanted them to be. And so, firmly into my adulthood, I went off to see them for myself.

1 02

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Which is how I—a person who loathes the cold, wind, and rain—found myself on a trip to Iceland in February to try to catch the aurora borealis. Little did I know that Iceland was as mystical and magical a natural phenomenon as I’d hoped. I’d been told that the key to a great Icelandic adventure—especially in the winter—is getting off the beaten paths of paved roads and out of Reykjavik. So, upon arrival, I immediately headed

inland with Midgard Adventure tours in the backseat of a souped-up 4x4 truck. We were pointed toward the Hotel Ranga. Located in a remote spot on the River Ranga, about an hour’s drive from Reykjavík and between the small towns of Hella and Hvolsvöllur, the hotel has an outdoor observatory with two NASA grade telescopes for stargazing. Dressed snugly in a winter thermal onesie the hotel provides to all of its

guests, I wandered outside in subzero temperatures for a galactic show that was right out of a manga movie. As the green swirls slowly collided with purple mists around the Milky Way, shooting stars blazed across the sky. I have never, never seen something so heartbreakingly beautiful in my life—and don’t expect to again. Well, until the next day when I entered the ethereal, blue world of Iceland’s glacier caves. Equipped with a helmet, harness, ice

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2 1. The largest church in Iceland, Hallgrímskirkja, is in Reykjavik and modelled after the Basalt cliffs found along the shores of the island nation. 2. Winter trekking through the crystal valleys of the volcanic landscape. 3. The night sky in Iceland before the northern lights start their evening show. 4. View-dials are placed through Iceland to identify natural points of interest. 5. The Icelandic horse is a small and sturdy equine that came to Iceland via Norway 1,100 years ago.

axe, and crampons, I spelunked down ice tubes into the caves made of million-year-old ice and wandered around azure ice tunnels made by retracting glacial rivers. It was kind of like an acid trip–in the best possible way.

he wonder came to a screeching halt later, at a late lunch in which I tried the local delicacy known as hákarl—shark meat fermented (sometimes for years) in its own waste. The only way this is palatable is if it’s washed down with the Icelandic liquor Brennivin (an Icelandic version

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of moonshine). The hákarl I tried was made by the mother of my Midgard guide, Oli, who swears by the stuff. In all honesty, it reeks to high heaven but the actual taste isn’t that bad. Or maybe it was just the Brennivin talking. It did serve to shore me up for the next day’s winter wonderland adventure: snowmobiling on top of the Vatnajökull glacier, the largest ice cap in Iceland and the third largest in the world, in near whiteout conditions. “It will be fiiiiine,” Midgard founder Bjorg Arnadottir says, before insisting I drive. After a quick prayer, I took off over the glacier and into white nothingness.

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Afterward, snug in a cabin near the glacier as snow fell, Bjorg and Oli then introduced me to the concept of Hut Games. Because the winter in Iceland is so long and dreary, Icelanders had to come up with something to do when you’re stuck indoors for stretches of the time. Enter Hut Games. It’s a series of strength and agility tests that include the Bottle game, in which you have to turn your entire body around a bottle while your hands never leave the bottle. Then there’s the Table Game, which involves scooting on and over a table without touching the floor. And the Mouth Game—you pick up detritus from the ground with just your mouth, and other “fun” things that test your limberness. I am not a limber

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woman so I sat back and listened to an Icelandic man tell tales of elves—which, apparently, are real—at least in Iceland.

ccording to the locals, just outside of Iceland’s southernmost town, Vik, is Reynisfjara, a black volcanic beach. You can’t swim there—the water is close to freezing, the rip currents are Herculean, and there are deadly rogue waves—but the scenery is legendary. If the tide is out, you can clamber along the shoreline to an intricately sea-carved cavern—which is related (at least in tale) to the huge Reynisdrangar basalt sea stacks just off the coast. The cavern, which has a rocklike mass on top that looks like a chimney, was home to husband and wife trolls. One night, they were looking out to sea during a huge storm and saw a ship struggling, about to crash on the shore. So, being neighborly types, they went to help the ship and tried to push it back into the sea, but there was a really strong surge. They worked for hours and hours and lost track of time. Then, the sun came up. And as the first rays

Iceland is an anomaly— everything has a story behind it and it’s a place where your imagination can run free.

of sunlight hit them, the people and the ship they were touching turned to stone. This is not an uncommon tale in Iceland. According to one study, up to 72 percent of people in Iceland believe in elves, trolls, and the huldufolk, or “hidden people”—who apparently look just like us but live in a different dimension inside rocks, which open up (for them, not us) like a Harry Potter Quidditch tent that rivals the Ritz in Paris. I’m not making this up. Elves, trolls, and other sorts of creatures apparently wander all over

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Iceland—invisible to most human eyes—and hiding in plain sight. But every now and then, they will come out of hiding and even save human lives. In 2010, Icelandic Parliament member Árni Johnsen nearly died in a car accident but claims he was saved by a family of elves living in a 30-ton boulder nearby. So, to thank them, he agreed to move their boulder onto his property, where they could live their lives in luxury and not off the side of a highway. True story. There is even an official Elf park, the

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Hellisgerði Lava Park, just outside of Reykjavik, that is overseen by Ragnhildur “Ragga” Jónsdóttir—the country’s unofficial elf spokeswoman. According to Ragga, whom I met several days later, elves don’t look like Orlando Bloom in The Lord of the Rings. His character would be more like a huldufolk—although there are several types and species of elves, who are, apparently, green. The belief in elves (and government funded elf parks) is not the only thing that’s different about this tiny island country with just 350,000 inhabitants. Along with a penis museum, there is also a museum of witchcraft in the Western Fjords area. All inhabitants of the island are listed in a paper phonebook by their first names (it gets confusing), refuse to listen to voicemail, and in the middle of a large city like Reykjavik, parents will happily leave their babies in strollers outside while they sip a coffee inside a warm

1. Local legends hold that moss-covered lava fields are home to elves, trolls, and huldufolk—the hidden people of Iceland. 2. Walking through glaciers is hard work but worth it as you come across a landscape carved solely out of ice. 3. Huge chunks of glacial ice wash up on Iceland’s black, volcanic beaches.

café, claiming “it toughens them up.” It’s odd—and delightful.

ver the next few days, I stopped in at the Icelandic Phallological Museum, which boasts it’s “the only museum in the world to contain a collection of phallic specimens belonging to all the various types of mammals found in a single country.” I hopped

on a miniature Icelandic horse (which looks like a cross between a Shetland pony, a Clydesdale, and a ’roided out bodybuilder) and went for a (chilly) trot. I visited the Seljalandsfoss waterfalls, which can be viewed from 360 degrees—as in you can walk all the way around them. And I took a helicopter to Thorsmork (the Valley of Thor) and… played more Hut Games. After spending just one week there,

I realized it’s not too hard to understand why people believe in elves and magic. Physically, it’s a crazy (in the best way possible) little island, with landscapes that just don’t make sense to the untrained eye and fiercely independent, proud but hospitable residents. Iceland is an anomaly, everything has a story behind it…and it’s a place where your imagination can run free. Even if encased in ice.

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N AT U R A L LY DANNY SEO

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PHOTOGRAPHS BY JONAS JUNGBLUT

STORY BY SHELBY DEERING

Treasured tile brand ANN SACKS stays true to its sophisticated designs and Portland, Oregon beginnings but has plenty of chic, new developments in the works.

T you can always identify in photos splashed across the pages of glossy home magazines. For the interior-design focused, it’s easy to spy those pieces that have

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become designer darlings, like a Jonathan Adler vase or a Herman Miller chair. But when it comes to tile, one name comes up again and again in high-profile homes—Ann Sacks. While celebrities like Neil Patrick Harris and design hotshots such as Max Humphrey and Jean Stoffer have included the tile in their homes and designs, the now-famous brand hails from surprisingly humble beginnings. It was back in 1980, as the story goes, that Ann Sacks was perusing a Mexican market and spotted earthenware Talavera tiles being sold as trivets. It was enough to stoke her inspiration, and she went home to Portland, Oregon to start her eponymous

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company in her small bungalow. The very next year, Ann opened her first showroom, with a focus on tile that celebrates Mexican hand glazes. The brand continued to fire up throughout the 1980s. Shortly thereafter, in 1994, DeeDee Gundberg started a job at Ann Sacks as an administrative assistant in the Portland showroom. Now Ann Sacks’ Chief Designer, she also knows a thing or two about humble beginnings. She next worked as a sales associate for nearly four years, and then moved to the corporate office as Ann’s assistant, “where I learned every aspect of the business,” she says. When Ann retired in 2003, DeeDee

took on a larger role in product development, which she has helmed ever since. “Ultimately, I am responsible for the creative direction and development of our assortment as well as the design and build of our showrooms and slab galleries,” she explains. In other words, she’s the one you can thank for all those gorgeous tile designs and equally stunning showrooms. The brand has come to be known for decidedly modern-looking tiles in a variety of colors and materials, from ceramic to marble to concrete to terra cotta. They also purvey designer lines from the likes of Kelly Wearstler and Robert Kuo. But how does it all get crafted,

from start to finish? As they say, their MADE by Ann Sacks tiles are created by hand in their Portland factory using techniques that certainly aren’t used by the big-box guys. But it starts with an initial idea that bubbles up from design research. “I am constantly looking at current trends in the market always with an eye toward what might apply to our product line,” DeeDee says. “I try not to engage in trendy trends, but rather trends that have staying power or can influence timeless design.” When DeeDee gets an idea of what she wants, she takes it to the very talented team at the MADE factory to figure out how to convert her concept into

a tile. “Aside from just understanding what the repeat will be and how the pattern will connect, we also need to think about more technical aspects like thickness, weak points, line weight, how the glaze will break, and how the mold will release the clay,” she says. “We create prototypes in clay or plaster, which is one of the most important steps because it gives us the opportunity to look at scale, texture, and line depth to make sure it’s working.” At this point, the team creates what’s called rubber positives so they can press the design. Once pressed, they glaze the tile in several different glazes (including gloss, matte, translucent, opaque, and interactive) so that

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OUR TILES ARE EXTRUDED O R P R E S S E D, A N D D U R I N G

THE PRODUCTION PROCESS, THE HUMAN HAND TOUCHES E AC H T I L E U P T O N I N E T I M E S .

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they understand how each glaze type will react on the pattern. After the design stage, the team moves on to manufacturing. “Our tiles are extruded or pressed and, during the production process, the human hand touches each tile up to nine times,” DeeDee says. “Everything from mixing glazes to hand trimming, hand sanding, hand spraying. So, the process is very handcrafted and you can see this in the finished product.” While the company is certainly true to its roots, with a focus on handcrafted products still manufactured in Portland after all these years, Ann Sacks moves forward as well. For instance, though they adhere to predomi-

nantly timeless looks, trends do make their way into their product lines. DeeDee says that plaster is a huge trend right now, and there are textured dimensional plasters that are the basis of their Senso collection with Kelly Wearstler, which just launched in fall. They’re also developing strong, sustainable practices. “Sustainability is very important to Ann Sacks and to Kohler, our parent company,” DeeDee says. “In addition to sourcing more products with recycled content, our MADE factory is looking to reduce clay usage on parts, to use salvage and reuse defective products, and reduce glaze consumption with more efficient equipment.”

With 19 showrooms, including the London showroom where Kate Middleton has been spotted admiring terra-cotta flooring, DeeDee says that the company has “a very aggressive showroom expansion plan for the next few years.” So keep an eye out, they might be in your neck of the woods before you know it. Though DeeDee calls this “an exciting time of growth,” they’ll always be happiest at their base in Portland. “Ann Sacks started this business in Portland, and it’s been our home ever since,” she says. “Portland is a city that values craft and innovation, and it has an authenticity and energy that is palpable. It’s the perfect place for us.”

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1. This concrete pigment is at the start of its journey toward punctuating Ann Sacks tile in a vibrant hue. 2. Although Ann Sacks has an extensive product line, Chief Designer DeeDee Gundberg has her favorites. “I love the MADE Modern and Modern ribbed collection. It’s so simple, yet so versatile.” 3. “Ann Sacks is unique in that we own the MADE factory, and this gives us a lot more control over what we bring to

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market,” DeeDee shares. 4. The brand says that their tiles are “meticulously crafted by hand,” valuing artistry above everything else. 5. Want to see Ann Sacks tile in person? It’s becoming easier and easier thanks to their many showrooms. “We recently launched a beautiful and innovative new showroom model which is open in San Francisco, Orange County, Nashville, and soon to be Los Angeles,” DeeDee says.

CHOOSE TILE

Choosing tile for a home isn’t for the faint of heart. There are many things to consider, from design aesthetic to functionality. DeeDee Gundberg offers four tips to remove some of the guesswork:

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Install what you love. Don’t worry about what is popular or trending since you will live with your selection for many years. While heavily veined and colorful stones are trending now, classic white marbles have been on the hot list for over a decade and are still strong. And while popular tile formats are constantly changing, one can never go wrong with the classic 3- x 6-inch subway.

Consider usage recommendations. Make sure that the product that you select is deemed suitable for the environment by the manufacturer. For instance, you may fall in love with a crackle glaze for your shower, but crackle glazes are literally cracked, which means that water can penetrate the surface. Save the crackle for behind the vanity and use a non-crackled surface for wet areas.

Decide what role you want your tile to play in your space. Tile can be a dramatic feature, or it can be a subtle background surface. There are a variety of show-stopping textures, patterns, and colors that create a ‘wow’ moment—just make sure that you also create spaces for the eye to rest.

Understand the care and maintenance of a tile. And be prepared to follow those instructions so that your selection looks beautiful for years to come. For instance, stone is used extensively as a surface material, but it needs routine sealing in order to look and perform at its best. A kitchen counter will need to be sealed more often than a fireplace surround due to use.

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YDER + Food Styling by LESLIE

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KAY, maybe the canned foods aisle isn’t the sexiest section of the grocery store. But you’ll be surprised how a couple of cans can be the basis for delicious—dare we say, fancy—dishes. The shelf-stable goodies also get bonus points for how patiently they stay stacked in your pantry until you’re ready to reach for them. And the staples get double bonus points for

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stretching the food budget. We mixed our favorite canned standbys—from tuna to refried beans—with winter produce that’s fresh, available, and affordable right now. The result is a week’s worth of healthy, inventive meals that will keep your family satisﬁed during the cold season. To please that sweet tooth, top off your meal (or any given morning) with our vegan Air-Fryer Doughnuts with Vanilla Custard.

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Walnut ’ e o ‘B lognesed ff u t Overs tti Spaghe Squash E ON NEX T

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Walnut ‘Bolognese’ Overstuffed Spaghetti Squash Yields 6 cups ‘Bolognese’; 1 cup parsley-pine nut topping G AT H E R

MAKE IT

1. Preheat oven to 350ºF. Line tray with parchment paper. 2. Cut spaghetti squash in half lengthwise and discard seeds. 3. Place cut side down onto parchmentlined tray. Bake for 30 minutes or until tender. 4. To make Walnut ‘Bolognese’: Chop walnuts and add to saucepan. Cover with 4 cups of water and bring to a boil. Cook for 5 minutes. Drain and rinse. 5. De-stem and dice shiitake mushrooms, onion, celery, and carrot (approximately 5 cups total). 6. Warm olive oil in a large deep pan over high flame. 7. Fold in diced vegetables and sea salt. Cook for 5 minutes, stirring occasionally. 8. Mince garlic.

spaghetti squash

For Walnut ‘Bolognese’: 2 2 1 3 1 3 4 4 2 2 2

cups walnuts cups shiitake mushrooms yellow onion celery stalks carrot tablespoons olive oil teaspoons sea salt garlic cloves teaspoons dried oregano (15 ounce) cans diced organic tomatoes tablespoons agave nectar

For Parsley-Pine Nut Topping: 1 ½ 2 ¼ ½

small bunch parsley cup pine nuts tablespoons nutritional yeast cup olive oil teaspoon sea salt

3-Ingredient Air-Fryer Doughnuts with Vanilla Coconut Custard Yields 16 bite-size doughnuts; 1 cup custard

9. Add soaked walnut pieces, minced garlic, and dried oregano. Cook for additional 2 minutes. 10. Stir in canned diced tomatoes and agave nectar. Add 1½ cups water (or vegetable broth, if you have on hand) and bring mixture to a simmer. 11. Cover and cook on a low flame for 20 minutes, stirring occasionally. 12. To make Parsley Nut Topping: Destem and chop parsley. Smash pine nuts in a mortar and pestle or by using a blunt object on a cutting board. 13. Combine chopped parsley, smashed pine nuts, nutritional yeast, olive oil and sea salt in a bowl. 14. To Serve: Use a fork to agitate squash flesh to form noodle texture. 15. Overstuff squash with Walnut ‘Bolognese.’ Top with Parsley-Pine Nut Topping.

G AT H E R

For Air-Fryer Doughnuts: 1½ cups self-rising flour ¾ cup vanilla yogurt or vegan vanilla yogurt 4 tablespoons butter or vegan butter 2 tablespoons light brown sugar, or sugar of choice 1 pint raspberries MAKE IT

1. Preheat air fryer to 375ºF for 5 minutes. 2. In a large bowl, mix self-rising flour and vanilla yogurt until a dough forms. Note: Dough will feel sticky. 3. Melt butter in a pan. 4. Scoop a heaping 1 tablespoon of batter and dip in melted butter. Roll into a ball and arrange in air fryer. Repeat with remaining batter. Note: If air fryer does not contain a nonstick surface, line interior with parchment paper. 5. Cook for 6 minutes, or until doughnuts are golden and cooked through.

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6. Place light brown sugar on a wide plate. 7. Dip cooked doughnut holes in remaining melted butter and roll in light brown sugar.

For Vanilla Coconut Custard: G AT H E R

1 (15 ounce) can coconut milk ¼ cup agave nectar pinch sea salt 1 vanilla bean 2 tablespoons cornstarch MAKE IT

1. Add coconut milk, agave nectar and pinch of sea salt into a wide pan. 2. Split vanilla pod lengthwise and scrape seeds into coconut mixture. 3. Bring mixture to a simmer and cook for 10 minutes. 4. Dissolve cornstarch in ¼ cup water and stir into coconut mixture. Cook for additional minute, to allow mixture to thicken. 5. Serve with Air-Fryer Doughnuts and raspberries.

Smashed Chickpea & Sizzled Red Cabbage Sloppy Joes Yields 4 sandwiches (3 cups Sloppy Joe mixture; 2 cups cabbage) For Sizzled Red Cabbage:

For Sloppy Joes:

G AT H E R

1 1 3 1½

1 1 3 2 2 2

small red cabbage jalapeño tablespoons butter or vegan butter teaspoons sea salt

MAKE IT

1. Core and thinly slice cabbage (approximately 4 cups). 2. Dice jalapeño (approximately ¼ cup). 3. Warm butter in a large wide pan over high heat. 4. Add sliced cabbage and sea salt. Cook for 5 minutes, stirring occasionally. 5. Turn off heat; fold in diced jalapeño

yellow onion red pepper tablespoons olive oil teaspoons sea salt tablespoons apple cider vinegar (15 ounce) cans Eden garbanzo beans ½ cup tomato paste 2 tablespoons agave nectar

To Serve: 4 brioche buns

MAKE IT

1. Dice onion and red pepper (approximately 3 cups total). 2. In wide pan over high heat, warm olive oil. 3. Add diced onion, red pepper, and sea salt to pan. Cook for 5 minutes, stirring occasionally. Some char is okay. 4. Drain chickpeas and use hands to smash, leaving some chickpeas intact. 5. Stir smashed chickpeas into pepper mixture and cook for 2 minutes. 6. Add tomato paste and agave nectar; cook for 2 additional minutes. 7. Slice brioche buns. Add ¾ cup Sloppy Joe mixture and ½ cup Sizzled Red Cabbage to each sandwich.

Good to Know • Using tomato paste instead of tomato sauce concentrates the flavor and does not introduce too much liquid. • Serve leftover smashed chickpea mixture over sizzled cabbage for a quick salad option. • On the go? Roll the Sloppy Joe mixture into a wrap and pack it in your lunch box.

Sesame Ginger Tuna Burgers with Black Sesame ‘Mayo’ Yields 5 burgers; 2 cups mayo G AT H E R

(15 ounce) can Eden garbanzo beans (reserve liquid) ½ cup sesame seeds, more to sprinkle onto burgers ¼ cup toasted sesame oil, more to brush 1½ teaspoons sea salt 2 scallions 1 3-inch piece ginger 2 (5-ounce) cans Wild Planet skipjack tuna MAKE IT

1. Drain garbanzo beans, reserving liquid for Black Sesame ‘Mayo’ recipe. To medium bowl, add garbanzo beans and use hands or a fork to smash. 2. Toast sesame seeds in a pan. Slightly crush in mortar and pestle and add to chickpeas.Stir in toasted sesame oil and sea salt. 3. Chop scallions and add to bean mixture (approximately 1/3 cup). 4. Peel and finely grate ginger (approximately 2 tablespoons). Add to mixture. 5. Drain tuna and add to mixture. 6. Fold ingredients together until batter forms. 7. Preheat air fryer to 375ºF for 5 minutes. Alternatively, preheat oven to 375ºF. 8. Use ½-cup measure to form burgers. 9. Squeeze gently between hands to solidify patty. Brush with additional toasted sesame oil and sprinkle with additional sesame seeds. 10. Arrange in a single layer in air fryer and cook for 15 minutes, or until golden. Note: If air fryer insert is not

nonstick, grease insert with oil. Alternatively, bake on parchment paperlined tray for 15 to 20 minutes. 11. Cool for one minute before using a spatula to gently lift burgers out of air fryer and onto buns.

For Black Sesame ‘Mayo’: G AT H E R

2/3 1 1 1½ 1½ 2

cup reserved chickpea can liquid teaspoon Dijon mustard teaspoon apple cider vinegar teaspoons sea salt cups sunflower oil (or any neutral tasting oil of choice) tablespoons black sesame seeds

To Serve: 1 package hamburger buns 1 red onion ½ cup sprouts MAKE IT

1. Add reserved chickpea liquid to a narrow vessel such as a tall glass. Add Dijon, apple cider vinegar, and sea salt. 2. Use an immersion blender to create a vortex, and slowly stream in sunflower oil until mixture has emulsified. 3. Toast black sesame seeds for 1 minute in a pan. 4. Use a mortar and pestle to slightly grind. Cool and stir into chickpea ‘mayo.’ 5. Toast buns until golden. 6. Slice red onion into thin rings. 7. Add Sesame Ginger Tuna Burger onto bun. Top with Black Sesame ‘Mayo’, red onion, and sprouts.

Can Do’s Canned foods can be stored for months and sometimes years without worry. Always check the use-by dates for items that may have lingered in your pantry. The USDA offers these additional tips for making sure canned items are safe to eat. Discard heavily rusted cans. Cans that are heavily rusted can have tiny holes in them, allowing bacteria to enter. Store canned foods and other shelf stable products in a cool, dry place. Never allow foods to be stored over 100°F. Slightly dented cans are fine— and often can be bought at a discount. Don’t purchase bulging, rusted, leaking, or deeply dented cans. A deep dent is one into which you can put your finger. Some cans make a hissing sound when opened due to the release of air pressure. This is fine. But if a can hisses loudly or the contents spurt forcefully out of the can when opened, it indicates the food is unsafe. Some foods, such as canned hams, are purchased refrigerated and bear the “Keep Refrigerated” designation on the label; they’re not safe to store at room temperature. High-acid foods like canned tomatoes react with the container which can cause corrosion and change the taste, texture, and nutritional content of the food. Check expiration dates carefully on acidic foods.

4. Finely chop jalapeño. Juice limes. Destem cilantro and chop leaves (approximately ¾ cup), reserving a small handful of chopped leaves for garnish. 5. Gently toss cooked butternut squash with jalapeño, cilantro, lime juice, and pomegranate seeds.

For Spicy Bean & Carmelized Onion Cakes: G AT H E R

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yellow onion poblano pepper tablespoons olive oil, more to grease baking tray teaspoons sea salt teaspoon ground cumin cups cooked quinoa (15 ounce) cans Eden refried beans

MAKE IT

Spicy Bean & Caramelized Onion Cakes with Butternut Squash Pomegranate Salsa Yields 12 cakes; 5 cups salsa For Butternut Squash Pomegranate Salsa: G AT H E R

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small butternut squash tablespoons olive oil teaspoon sea salt jalapeño limes small bunch cilantro cup pomegranate seeds

MAKE IT

1. Preheat air fryer to 350ºF for 5 minutes. Alternatively, preheat conventional oven to that temperature. 2. Peel and dice butternut squash (approximately 4 cups). 3. Toss with olive oil and sea salt; air-fry for 8 minutes, shaking at halfway mark. Or roast for 15 to 20 minutes in oven. Squash pieces shouldn’t be mushy.

1. Preheat oven to 375ºF. 2. Line baking tray with parchment paper and grease with olive oil. 3. Slice onion and poblano pepper (approximately 4 cups total). 4. In wide pan over high flame, warm olive oil. 5. Fold in sliced onion, sliced peppers, sea salt, and ground cumin. 6. Cook for 5 minutes, stirring occasionally. Cool to room temperature. 7. In large bowl, fold together cooked quinoa, refried beans, and cooked pepper mixture. Add a splash of your favorite hot sauce for even spicier cakes. NOTE: Let quinoa and cooked vegetables cool before adding. 8. Use ½ cup measure to portion; press in hands to form cake. Arrange on oiled, parchment-lined tray. Repeat process with remaining batter. 9. Bake for 25 to 30 minutes, flipping once halfway. Cakes should be golden and feel firm to the touch. 10. Garnish with cilantro and serve with Butternut Squash Pomegranate Salsa.

Good to Know • Make sure quinoa or cooked vegetables are not hot when being added to the batter mixture, or cakes can turn out slightly mushy due to the added moisture the steam will create. • Cooking diced butternut squash in an air fryer is not only quick, but also concentrates the squash flavor. The squash uses its own moisture to steam. N AT U R A L LY DA N N YS EO.C O M

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Baked Miso Glazed White Beans Yields 4½ cups G AT H E R

1 2 ½ 3

red onion tablespoons olive oil teaspoon sea salt (15-ounce) cans Eden butter beans 3 tablespoons white miso 2 tablespoons apple cider vinegar 2 tablespoons maple syrup 1 cup vegetable stock

To Serve: 1 1

crusty baguette small bunch basil

MAKE IT

1. Preheat oven to 400ºF. 2. Thinly slice red onion into half-moon shapes (approximately 2 cups). 3. In a cast iron pan on medium heat, warm olive oil. 4. Stir in sliced onions and sea salt. Cook for 10 minutes to carmelize, stirring occasionally. 5. Drain beans and stir into caramelized onions. 6. Whisk together white miso, apple cider vinegar, and maple syrup. Fold into beans. 7. Cover beans with stock and bring mixture to a rapid boil. 8. Transfer to oven and bake for 25 minutes or until thickened and bubbly. 9. Cut baguette and toast in oven for the last five minutes of baking. 10. De-stem and chop basil. Top beans with basil and baguette pieces before serving.

Good to Know • Miso adds depth to bean recipes because of its aged, fermented properties. • Acidic ingredients such as apple cider vinegar brighten up a dish. Integrate fresh herbs such as thyme, rosemary, or sage for added flavor. • Add less stock or reduce further if a thicker baked bean dish is desired. • You can puree any leftovers into a flavorful dip.

Cast Iron Pumpkin Bread with Oat Caramel Yields 8 slices; 2 cups caramel For Cast Iron Pumpkin Bread

4. Fold in oat flour, fine yellow cornmeal, and baking powder until a thick batter forms. 5. Transfer to oiled pan. Bake for 45 minutes for until bread is set and golden. 6. Cool for 15 minutes. 7. Slice and serve with Oat Caramel and a sprinkle of pumpkin spice.

G AT H E R

¾ cup walnut oil, more to grease pan 1 (15 ounce) can organic pumpkin puree 2 tablespoons pumpkin spice, more for garnish 1 cup maple syrup Pinch sea salt 1½ cups oat flour 1½ cups fine yellow cornmeal 1 teaspoon baking powder MAKE IT

1. Preheat oven to 350ºF. 2. Grease inside of medium cast iron pan (approximately 10 inches wide) with walnut oil. 3. In a large bowl, whisk together walnut oil, pumpkin puree (approximately 1¾ cups), pumpkin spice, maple syrup, and sea salt.

For Oat Caramel: G AT H E R

3½ cups oat milk 1/3 cup maple syrup 2 teaspoons vanilla extract pinch sea salt ¼ cup cornstarch MAKE IT

1. To a wide pan, add 3 cups of oat milk, maple syrup, vanilla extract, and sea salt. 2. Bring mixture to boil over medium heat. Cook for 10 minutes. 3. Dissolve cornstarch in remaining ½ cup oat milk and add to boiling mixture.Cook for additional 2 minutes to allow mixture to thicken. 4. Cool slightly and drizzle over sliced cast iron pumpkin bread before serving.

Ginger Poached Salmon Soba Bowl Yields 3 bowls G AT H E R

3 stalks celery 3 scallions, extra for garnish 3 rainbow carrots 1 (8 ounce) package soba noodles 2 tablespoons toasted sesame oil 1 teaspoon sea salt 3 (4 ounce) salmon filets 2 (12 ounce) cans real ginger ale ½ cup teriyaki sauce MAKE IT

1. Bring a medium pot of water to a boil. 2. Slice celery and scallions on a bias (approximately 1 cup each). Cut carrots into strips using a julienne peeler or by hand (approximately 2 cups). 3. Stir soba noodles into boiling water, forming a vortex to avoid having them stick to one another. Cook for 6 to 8 minutes, or according to package instructions. Add cut celery and carrots during final 30 seconds of cooking.

4. Place cut scallions, toasted sesame oil, and sea salt in a large bowl. 5. Drain noodles and toss immediately with scallion oil mixture to prevent them from sticking. 6. Check salmon filets for any pin bones or scales. 7. Add ginger ale and teriyaki sauce to a deep pan and bring to a simmer. 8. Add salmon filets and cook on a low flame with occasional bubbles for 4 to 6 minutes. 9. Remove fish and reduce poaching liquid on a high flame for 10 to 15 minutes, or until it is syrupy in texture (approximately 2/3 cup). Alternatively, dissolve 3 tablespoons of cornstarch in ¼ cup of water. Add to poaching liquid and cook for 1 minute to thicken. 10. Place soba mixture into a bowl and top with salmon. Pour on reduction before serving. Top with sliced scallions.

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Sprouts

C E L E B RAT E S

20 YEARS The beloved grocery chain does a lot more than sell the freshest produce around, with its innovative small-business mentoring and positive impacts in the community. STORY BY SHELBY DEERING

hen you shop at a grocery store, you probably don’t ponder its purpose beyond keeping shelves stocked with food, and—well, that’s the end of the story. But that’s certainly not the case with Sprouts Farmers Market grocery stores.

The health-food chain, currently with 380 locations in 23 states, carries one key difference that sets it apart from the rest of the healthy grocers out there: They give others a leg up in a big way, from helping small businesses get into retail for the first time to aiding communities with their Sprouts Healthy Communities Foundation. While the first Sprouts grocery store opened in 2002, their history goes back further than that. In 1943, Henry Boney started his fresh-fruit stand in San Diego before his son Stan and grandson Shon opened the first location in Chandler, Arizona. After growing and acquiring a couple

more than 31,000 team members bring their mission to life through their stores. With an open layout that puts produce right in the spotlight, the stores brim with natural foods (all with ingredients you can pronounce) that they call “a farmers market experience.” It’s also packed with organic, gluten-free, plant-based, keto-friendly, and grass-fed eats. In 2021, they launched 400 new products under their house brand. And you can count on that produce being fresh, just like Henry Boney would have ensured back in the day. But today, they take a more modern approach, with a strategic

“They find disruptive brands and give them a platform.” of other grocery store chains along the way, Sprouts became a publiclytraded company in 2013, then started expanding into the Southeastern states. They’ve continued to expand steadily ever since. Today,

goal of positioning fresh produce distribution centers within 250 miles of each store—that means that your oranges won’t be driving thousands of miles across the country until they reach you.

And the innovation doesn’t stop there. It continues well into the ways they help people and the planet, too. For instance, Sprouts donates all its unsold but edible groceries to Feeding America and its local affiliate relief agencies—in 2021, this equaled more than 32 million pounds of donated food. Also in 2021, Sprouts generated 39,546 tons of food waste and recovered 78 percent of it through donation, compost, energy generation, and meat recycling (the processing of scrap meat, bones, and more). Food that doesn’t meet Sprouts’ food bank donation standards is donated to cattle ranches for animal feed. They apply this same level of thoughtfulness and creativity to the very small businesses they cultivate, support, and help get off the ground, turning some into mega brands, including the likes of Mikey’s, Fresh Press Farms, Gelato Boy, Urban Accents, and Siete. It’s a relationship that has been rewarding for Mikey’s. In 2015, the brand began selling their now-famous gluten-free English muffins at Sprouts grocery stores and, in 2018, added their gluten-free and dairyfree pizza pockets and tortillas to the Sprouts offerings. “With lifestyle-focused products expanding across multiple catego-

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ries, Sprouts has let us bring in and test new products to see what best resonates with the Sprouts natural shopper, who is our target demographic,” explains Michael Tierney, Mikey’s founder and CEO. “This relationship and ability to build our brand with Sprouts is what led us to pivot our products to be focused on plant-based pockets this year after finding success in store.” It’s a feeling that’s shared among the new brands that Sprouts is currently fostering in their stores, with new kids on the block like Pasturebird, TMRW Foods, Hope & Sesame, Bobo’s Oat Bars, and Hope Foods. TMRW Foods, with their plantbased protein shreds and burgers,

Veggie Chips and Hope & Sesame Sesame Milk on their in-store ‘innovation centers’ display stands when the products launched at Sprouts, Sprouts kick-started a love affair between their shoppers and our brands,” she says. “More and more people are adding our brands to their Sprouts shopping lists and their lifestyle dietary choices.” And just a few months ago, Pasturebird launched in stores with their pasture-raised poultry offerings. Paul Greive, co-founder of Pasturebird, shares that Sprouts has been instrumental to their growth, saying, “They are an incredible partner who really believes in our mission and wants to help us succeed in

“Innovation and differentiation have always been the lifeblood of our business.” started selling their products at Sprouts in August 2022 and have appreciated their laser-sharp focus on innovation. “They find disruptive brands and give them a platform,” says Dean Blignaut, TMRW Foods’ co-founder and CEO. “They are truly leading the drive to evolve the plant-based space.” Julia Stamberger, CEO and co-founder of Hope & Sesame, had the same experience with their plant-based sesame milk, veggie rice, and veggie chips, added to the store between 2019 and 2022. “By positioning both Mozaics Real

their stores as much as we do.” Dean Blignaut says that the team at Sprouts provides “emotional, branding, and in-store promotional support to their brands” along with “regular communication” that helps brands know what’s working and what’s not in an effort to gain traction. Kim Coffin, Sprouts Senior Vice President and Chief Forager, says that Sprouts has been helping small brands come to market for many years, looking for brands that align with their target customers, providing feedback to small brands, and building marketing programs

that tell each brand’s unique story. “Innovation and differentiation have always been the lifeblood of our business,” she says. “Our mission is to provide inspiring and innovative products to our target customers, creating an experience that enables them to live a healthier lifestyle and have fun doing it.” As if all this do-gooding wasn’t enough, Sprouts continues to spread the love around communities in different ways as well through the Sprouts Healthy Communities Foundation. It was founded in 2015 as a nonprofit with the objective of supporting children’s nutrition education. “Our goal is to help children ‘Grow Healthy’ by empowering them with the knowledge, confidence, and desire to make healthy food choices,” says Executive Director Lyndsey Waugh, adding that the mission comes to life through their nonprofit partners, including more than 130 organizations working across the country in school gardens and afterschool programs that teach children hands-on gardening, cooking, and nutrition lessons. To date, Sprouts has dedicated more than $18 million to this effort and has helped an estimated 3.5 million students. Additionally, Sprouts hosts an annual companywide Day of Service in which team members participate in local volunteer projects. With Sprouts’ future goal of continuing to intentionally shape a culture of care, love, and being different (and owning it), Dean Blignaut of TMRW Foods really sums up the company best: “The team at Sprouts are kind, thoughtful humans.” It’s no doubt a vibe they’ll continue to put out into the world for years to come.

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Wait! Before you go, we want to leave you with inspiration and ideas from friends of the Naturally family. This issue: celebrity pastry chef and founder of the Sugar Glider Kitchen baking school, Gesine Bullock-Prado (@gesinebp). Gesine just wrapped on her seventh cookbook, My Vermont Table, in which she takes readers on a sweet and savory journey through the Green Mountain State. We checked in with Gesine in her 18thcentury farmhouse to see what’s cooking. How I start my morning: I grind coffee beans and start a pot of coffee. I feed the dogs and the cats…and I feed my sourdough starters. I bring the compost to the garden, release and feed the chickens and then my goose, Mama, and her adopted ducks, collecting the eggs as I go. Next, I check on the gardens (Mama goose usually accompanies me), starting with the pond garden, moving onto the fruit trees and hops, and then the squash/ pumpkin patches, and the main kitchen garden where Mama goose always gets a treat for helping me weed. During mud season, I check

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the sap buckets and bring the sap to the boiler for maple syrup. In the winter, I make snowshoe paths for the birds. Five things I’m currently obsessed with: Making homemade kimchi (we go through a lot). I WILL grow a truly giant Atlantic pumpkin—one that takes a forklift to move and I can enter in the county fair competition—and growing heirloom native plants like Apios Americana (potato bean/ground nut) and gem corn to keep Vermont foodways alive. I’m working toward building a greenhouse with my own two hands by spring! I’m studying to get

N AT U R A L LY, DA N N Y S E O | W I N T E R 2023

mother, umeboshi (pickled sour salted plums), and Herbamare (an herbed sea salt). And an extra, as a treat, a Tiger’s Milk bar. I grew up in health food stores because I was raised vegan/macrobiotic (against my will). But once in a while, my mom would cave and get me a “treat.” A Tiger’s Milk bar was as close to a treat as you could get in an ‘80s health food store. Before bed, I... wash my face and then, in the winter, I slather it with Luce Farm’s CBD balm.

VERMONT SIGN: ISTOCK.COM/RABBIT75_IST; SOURDOUGH BREAD: ENVATO/GRAFVISION

Final Thoughts

my Master Gardener certification. And I’m crocheting enough granny squares for a giant blanket. A new cooking hack I love: The five-minute score for sourdough. It involves high heat without a cover for five minutes and THEN you take it out, score, and steam per usual. Best ear [the crusty flaps on top] and expansion ever. For home baking, it’s a winner. I’d book a one-way ticket to: Home. Vermont. Always. No matter where I am, no matter how beautiful and interesting, Vermont calls me to her again and again. When I first drove across the border from New Hampshire to Vermont, my heart sang with songs of home and nesting. The green hills, the historic town centers that are still teeming with life and local commerce, the small farms and sugar shacks. The cheese and beer. Best advice I’ve ever received: “Don’t be normal.” That’s from my late mother, Helga. Best advice I can share with others: If there’s a culinary skill you’d like to master, practice it enough so that you can perform it with joy and pride but don’t practice in pursuit of perfection. Perfection is the death of truly delicious food. But joy, joy is the best seasoning. What I’m excited to be working on: Life. Living a good one.

The most overrated kitchen tool: A toaster. To be fair, I don’t eat toast. I grill big slabs of sourdough with olive oil and scraped with a knob of raw garlic until they are just golden and crisp on the outside but still tender inside. What I love about working from home: Being able to watch cozy British murder mysteries as I’m making sugar flowers and tempering chocolate. Five health food store must-haves: Nutritional yeast, light sweet miso, unreﬁned apple cider vinegar with a good bit of

More joy, less plastic.

G ROV E .C OM