Naked Foods by La Cima Magazine

NakedFoods

SautĂŠed Alaskan Spear Fish Delicious Mouth-Watering Macaroons

Refreshing Pineapple Alcoholic Drinks

Quality Dishes For Summer 2017

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A Letter from the Editor, Rodrigo Coraza

By Rodrigo Coraza 2017

et me introduce myself: I am Naked Foods Editor-in-Chief.

And beginning with the July issue — redesigned and reimagined — we will learn from one another what a magazine is and what it can be, in our always changing world.

To start, let me say that a magazine has always been delivered to my doorstep at home. Flipping through the pages of magazines has always been something I’ve done since my earliest school days. Fashion and the latest trends have always grabbed my attention, but this time I decided to take a different route and cook in style. Beautiful views, refreshing drinks, and a summer table is all you need this Summer to enjoy one of the many things that brings this world together and gives imagination to the mind: food.

While technology efficiently delivers new stories to our desktops, laptops, and mobile devices magazines are all about context; how ideas and images are presented in relation to one another really show the bigger image. Magazines are about trust and partnership. We, the editors, strive to success and always try to keep you engaged.

This summer is for making decisions and opening appetites. We decided to capture the reader’s attention with refreshing foods that can be made simply within the comfort of your home. Our cooking team has selected the best dishes, invigorating drinks, and mouth-watering desserts with chic style—creating the perfect wonders straight to your table. Pineapples are sexy with a twist of alcohol—sweet and vigorous. Ingredients and sizzling meals bring a bowl of energy and joy to these magazine pages; the perfect mix to start the new season. I hope our ideas, words, and images grab your attention like they did to me the first time I picked up a magazine. I really believe that no matter whether a magazine is printed or is on a web screen, it takes a hardworking team to discover how a great project can be delivered.

I want to thank the team for the hard work and overall my assistant Sara Tabarez for the help and support, It is hard to find someone as hardworking with such a creative Leo mind. After all we are ruled by the sun, and King/ Queen of the Zodiac. I couldn’t have done this without all your support and ideas. People don’t understand the pressure on me to look perfect. Stay with us and expect the best from the best.

-Rodrigo Coraza, Editor in Chief.

TABLE OF CONTENTS 2 - Editorial letter from the EIC 4 - Stir Fry 8 - Jaiva 10 - Sautéed Alaskan Spear Fish 12 - Chicken Alfredo 14 - Hamburger 16 - Strawberry & Nutella Crepes 18 - Delicious Mouthwatering Macaroons 20 - Refreshing Pineapple Drinks EDITOR-IN-CHIEF Rodrigo Coraza ART DESIGNER Diego Crespo COPY EDITOR Crystian Mendoza WRITERS Rodrigo Coraza, Diego Crespo, Sara Harding, Jake Laurell, Crystian Mendoza, Cynthia OIvera, Sara Tabarez

Sizzling Steak Stir Fry

Asian-American Fusion

Story and photos by Sara Harding

“The best part about a stir-fry is that you can customize the meal to satisfy your taste buds - you can add your favorite vegetables or meat to your entree!�

PREPARATION TIME

COOKING TIME

10 Minutes

25 Minutes

INGREDIENTS

SERVES 3

DIFFICULTY Quick & Easy

METHOD

1. Trim the broccoli, cutting any larger broccoli stems in half lengthways small head of tenderstem broccoli 2. Slice the flank steak into finger-sized strips and season with sea salt and balck pepper 3/4 pound of lean flank steak cut 3. Fill a pan with 3 quarts of water and bring to boil. Drop the noodles into the boiling wa8 ounces of angel hair noodles ter and cook until tender. Drain, then toss with sesame oil and return to pan. Cover to keep 2 tablespoons of sesame oil warm.

4. Peel and finely slice the bell peppers, garlic, 2 cloves of garlic and carrots.

3 tablespoons of soy sauce 5. Heat a splash of olive oil in a large frying pan over a high heat, then add the ingredients 1 lime from step 4. Fry for 1 minute.

Add the seasoned pieces of steak and stir1/2 cup of yellow bell peppers 6. fry for 1 to 2 minutes, then add the broccoli and fry for 2 to 3 minutes, stirring constantly. To 2 teaspoons of hoisin saucse thicken, use corn starch for sauce thickening.

7. Pour the soy sauce and 1 teaspoon of ses3 quarts of water ame oil, toss in the pan until everything is well sea salt coated, then serve with angel hair noodles.

8. Cut the lime into wedges for squeezing over. black pepper 9. Depending on personal preference, add adcornstarch for sauce thickening ditional salt, pepper, or soy sauce for additional seasoning.

Jaiva is a Mexican-American take on ceviche made from imitation crabmeat.

Delightful, simple and great for parties or potlucks, serve on tostadas or with chips.

Substitute the crabmeat for any other seafood if wanted shrimp, fish, etc.

You can even do this with tofu.

Jaiva

Story and photos by Rodrigo Coraza

INGREDIENTS:

2 lbs. Imitation Crabmeat 2 cups Lemon Juice Raw 2 cups Onions 4 Medium Tomatoes 1 cup Fresh Cilantro 3 whole Raw Jalapeññ˜˜˜˜˜˜˜no Peppers 2 cups Cucumber 1 cup Avocado

WHAT TO DO:

1. Chop all ingredients and juice the lemons intro mixture. Chop the cucumber a little bigger than other the ingredients.

2. If you like it spicier, then add more jalapenos or not as spicy don’t add as many.

3. Set the lemon juice and chopped avocado to the side.

4. Mix all other ingredients in a large bowl.

5. Salt and pepper to taste.

6. Pour lemon juice over jaiva mix.

7. Let sit in fridge tightly covered with aluminum foil for at least an hour or overnight for better flavor.

Serve over tostadas top with avocado and hot sauce like Tapatio , or a mixture of habanero peppers to be combined with chips.

This recipe you can play with by adding as much or not as much as wanted. Play with it and see what you like.

TIP: If you decide to substitute Jaiva with any other raw seafood, let the seafood marinate alone in the lemon juice for at least an hour or two in the fridge to allow the seafood to cook in the lemon juice thoroughly before adding it with all the other ingredients

SautĂŠed Alaskan

Spear Fish

Story and photos by Sara Tabarez

Friday mornings are for Uptown Whittier’s weekly Farmer’s Market where they have organic foods, beautiful plants, and deals on local businesses. Located on the corner of Philadelphia & Bright Avenue, many local residents gather to interact with the farmers who produce their locally grown, farmfresh produce, and other vendors showcasing their products.

The Farmer’s Market is a great place for college students to interact with one another especially if they practice the vegan, vegetarian, and pescatarian lifestyle. While I was there I stopped by the only vendor who sells fresh, raw seafood and grabbed a 2 pounds Alaskan Sear fish. One way you are able to tell if it is a good piece is by looking at the bottom to see if the skin is still there—the fish always tastes better when you cook the skin with it. I also grabbed myself some fresh carrots, Brussels sprouts, and organic potatoes.

Ingredients you’ll need:

A bottle of Chardonnay 1-2 lbs. of Alaskan Spear fish a bag of Brussel sprouts bundle of carrots 2 organic potatoes 1 onion stick of butter 3 lemons salt & pepper

Rinse the veggies, potatoes, and fish in luke-warm water to clean off any dirt or bugs that may be on them. Start off by dicing the veggies and potatoes into bite size pieces. Preset the oven to 350 degrees°.

Put half a stick of butter in a pan and let it melt for about a minute until adding the veggies and potatoes.

Squeeze lemon on top and sprinkle a dash of salt and pepper. Sautee for about 1-2 minutes then put them on a tray so that they may go into the preset oven for 10 minutes, but leave the juice in the pan.

Next, sprinkle salt and pepper on top of the fish and cut half a lemon and onion into thin slices. Grab your Chardonnay and pour a little into the sautéed pan. Put the fish into the already sautéed pan and put the thin slices on top of the fish. Get a lid and put it on top of the pan so that the fish can cook and soak in all the juices for extra flavor. Let it cook for about 12-15 minutes while continuing to check on it.

After 10 minutes take your vegetables and potatoes out of the oven. They should be slightly crisp and soft. Next, check the fish by poking a fork in it and seeing if there is any pink inside the fish. This is important because you can get really sick off raw seafood.

Once it is done it is time to beautifully present it on a plate because remember presentation is key. Grab your vegetables and potatoes and put it on the plate first—centering it towards the middle of the plate. Cut a slice of fish and place it on top of the vegetables and potatoes. The sliced onions and lemons should still remain on the fish. Pour some of the sautéed juice on top of the fish for some extra delicious flavor and voilàa!

PHOTOGRAPHY | GRAPHIC DESIGN

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Fettuccine Chicken Alfredo A taste of Italy

Story and photos by Crystian Mendoza

“A simple to make, yet delectable dish that is sure to take your taste buds to Italy. Fettuccine Chicken Alfredo is my favorite go to dish because the combination of the sauce and cheese pairs so well, and the grilled chicken gives it extra flavor.�

PREP TIME

20 MINUTES COOK TIME

10 MINUTES SERVES

6 PEOPLE

INGREDIENTS: 1 pound of uncooked fettuccine.

1 pound of boneless chicken.

1 tablespoon of butter (melted).

Can be done seperately in microwave or in pot prior to making sauce.

1 teaspoon of salt.

3 brocolli pieces 1/2 cup of grated Parmesan cheese.

1/4 cup of cream or store bought Alfredo sauce.

6 quarts of water.

Freshly grated pepper (optional).

Chopped fresh parsely (optional).

Olive oil (for cooking chicken).

COOKING METHOD: 1. Fill your pasta pot with 6 quarts of water, apply low heat on stove.

2. Place your uncooked fettuccine inside when water begins to simmer.

3. Wait 10-12 minutes, when pasta softens add a tablespoon of salt and mix with a wooden spoon and continue to do so until pasta is fully softened.

4. Drain water and set aside.

5. Next, use a sauce pan to prepare your Alfredo sauce. Start by applying low heat once again then adding 1 tablespoon of butter until it is completely melted.

6. Now you can add your whipping cream or store bought Alfredo.

7. Stir until mixed properly and both become unison.

8. Add parmesan cheese, salt and pepper into your sauce pan and continue to mix the sauce until it is an even mixture. Leave sauce on low heat setting to keep sauce warm.

9. Chop your boneless chicken into squares or strips.

10. Add olive oil to a pan, apply a medium heat setting.

11. Once hot, carefully add your chicken and allow it to cook for 8-10 min. or until ready. Add salt and pepper for added flavor if desired.

12. After your chicken is prepared, you can now pour your warm Alfredo sauce all over your fettuccine and stir the pasta until it is evenly coated with the perfect amount of sauce to ensure flavor in every bite. Once coated, you can add your boneless chicken.

The Honey Jack

Story and photos by Jake Laurell

INGREDIENTS: ⃰ 1/3 Cup of Better ⃰ 1/2 Cup of Chopped Onion ⃰ Slice or Small Block of Mozzarella Cheese ⃰ 1/3 Cup of Sliced Mushrooms ⃰ Teaspoon of Olive Oil ⃰ Bacon ⃰ Honey ⃰ Salt ⃰ Ketchup ⃰ Mayonnaise ⃰ Tomatoe ⃰ Sweet Hawaiian Bread Buns ⃰ 2 teaspoons of minced garlic

PREPERATION: ⃰ Top both sides of the bun with ketchup and mayonaise. ⃰ Use a basting brush and cover the cooked bacon with honey. ⃰ Place the cheese burger patty down on the bottom bun while putting the vegetables on top. ⃰ Combine Burger. Serve.

SAUTÉED GARLIC BUTTERED MUSHROOMS: 1. Coat the bottom of the pan with butter and the two teaspoons of minced garlic on medium heat.

2. Add Mushrooms to the stirring them to 5 to 7 minutes.

3. Once the mushrooms are tender along with browned and the garlic aroma is strong, add salt or any other seasoning you may want.

4. Serve with burger immediately.

CARMELIZED ONIONS: 1. Coat the bottom of a pan with the mixture of butter and teaspoon of olive oil. Heat the oil on high (or lower heat depending on what stove) until shimmered.

2. Add the onions to the pan and constanly stir it. About 10 minutes later sprinkle salt or sugar to the pan and continue stirring.

3. Let them cook for roughly 30 minutes to an hour more , only to sitr them every few minutes.

4. Once the onions start sticking to the pan (more oil maybe needed) lower the temperature. Scrape at the bottom of the pan with a spatula every couple of minutes.

5. Serve with Burger.

Strawberry & Nutella Crepes

Story and photos by Diego Crespo

Picture this: You wake up as the sun breaks through your window. You’re in that weird middle point between sleep and full awareness. You fix yourself up physically, get dressed and prepare for your day. But something is missing. Breakfast: the most important meal of the day.

All the energy we exert throughout the day needs to come from somewhere.

What better way to gain the energy than by eating a breakfast for a champion? There are healthy breakfasts and there are heavy breakfasts. You just woke up. You don’t want anything too light but you also don’t want to get full and make yourself feel tired again. You need something balanced. Ladies and gentlemen, I present to you, the strawberry, nutella crepe.

To make crepes, first we need the basic cooking ingredients:

FLOUR , MILK , EGG , SUGAR , NUTELLA, STRAWBERRIES, POWDERED SUGAR Then we need to assort the items:

1 1/2 CUPS OF FLOUR , ONE EGG, TWO CUPS OF MILK, HALF A CUP OF SUGAR (WHITE OR BROWN) After that, we begin mixing the ingredients: flour, egg, milk, and add the sugar.

The consistency of the mix should be runny enough to resemble a thick smoothie.

Turn on your pan and let it heat up on a medium flame for about 30 seconds. Use a tablespoon of butter to lather the pan for your mix.

Pour your mix into the pan.

After letting it simmer and cook enough to when it builds a light crisp layer, flip over the crepe-in-the-making, go ahead and put it on a plate.

Nutella is pretty heavy in large doses so lightly spread a thin layer on the flat crepe. Roll the crepe into something resembling a pig in a blanket. Add your favorite refreshing fruits, lightly sprinkle some powdered sugar and enjoy!

QUICK CREPES: Don’t have time to set up an entire crepe from scratch?

Here’s a quick and easy method for crepes.

NUTELLA PANCAKE MIX STRAWBERRIES POWDERED SUGAR Repeat all other steps and enjoy!

THE WORLDS TWISTS

#1 We can begin with the ice cream macaroon in NYC at Francois Payard’s upper eastside shop. Summer is here and what’s better than infusing the best of what France has to offer and Americas favorite. Instead of having the famous smooth and thick filing the macaroon has, it is replaced with the creaminess and coolness of any ice cream you wish. We have come to accept that Americans love ice cream and it would be a shame if there wasn’t an ice cream version of any desserts now. This is a must try.

#2 Now that you have gone to NYC, we can keep moving across the Atlantic into France.

How were we going to talk about the best macaroon creations without going to the country that perfected them? Ladurée has a cake size macaroon wrapped with little macaroons all around the sides of it. It was a matter of time that it was enlarged, there’s no such thing of having too many macaroons. Imagine a slice of the macaroon cake, you see the little crisp of the outside then the soft and chewiness inside when you cut through it with your fork.

#3 Let’s travel back to NYC and visit La Maison du Macaron, can you imagine an even more portable macaroon? They have made it into a truffle! The typical crisp outside is in ball form and when you bite into it you will be surprised as to how amazingly good it tastes. I don’t think I have ever thought about eating a macaroon with a glass of milk until now. This is something you’ll want to add to your bucket list.

Macar

STEP BY STEP: 1. FIRST, SEPARATE THE EGG WHITES AND BRING THEM TO ROOM TEMPERATURE EITHER IN THE MORNING OR THE NIGHT BEFORE. 2. MIX THE ALMOND FLOUR AND CONFECTIONERS’ SUGAR. SET ASIDE. 3. WHISK THE EGG WHITES UNTIL FOAMY

Now that we have seen some of the most creative macaroon’s around the world thanks to help of Spoon University. Let’s stick to the most famous French macaroons. Did your mouth water reading about it? I’m sure it did because mine did just writing about it! Here, I am going to show you how you can make yours at home and eat them for days, don’t worry no judging here. Something you must remember is that these little cookies of joy aren’t going to be easy to make so it might take you a couple of tries to get it just the way you want them. So here we go.....

aroons

INGREDIENTS: •1 CUP OF CONFECTIONER’S SUGAR (4.5 OZ) •¾ OF ALMOND FLOUR (2.5) •2 LARGE EGG WHITES AT ROOM TEMP. (THE OLDER THE BETTER) •PINCH OF CREAM OF TARTAR •¼ CUP OF SUPERFINE SUGAR

4. ADD THE CREAM OF TARTAR UNTIL IT LOOKS SOFT, THEN YOU CAN SLOW DOWN A BIT AND ADD THE SUPERFINE SUGAR UNTIL IT LOOKS STIFF. THIS CAN TAKE A SOME TIME ABOUT 5 MINUTES TIME CAN VARY SO YOU SHOULD CHECK THE MIXTURE OFTEN. DO NOT OVER WHISK. YOU CAN ADD FOOD COLORING, BUT BEFORE MIXTURE STIFFENS. 5. SIFT THE FLOUR MIXTURE IN THE EGG WHITES AND FOLD UNTIL MIXTURE IS SMOOTH AND SHINY. LET IT FOLD NATURALLY. DON’T OVER OR UNDER FOLD. 6. ONCE YOU ARE DONE WITH THE FOLDING THEN YOU CAN TRANSFER IT TO A PASTRY BAG WITH A ½ TIP. THE ROUNDS SHOULD BE ABOUT ¾ AND 1 INCH APART ON A BAKING SHEET. 7. AFTER PIPPING YOU SHOULD LET THE BATTER SIT FOR ABOUT 30 TO 45 MINUTES IN ROOM TEMPERATURE. DURING THIS TIME PRE-HEAT TO 375 DEGREES. YOU CAN DECORATE IT WITH WHATEVER JUST NOTHING HEAVY. 8. BRING DOWN THE TEMPERATURE TO 325 AND ONLY BAKE ONE SHEET AT A TIME. ROTATE HALF WAY IN ABOUT 10 MINUTES UNTIL THE MACARONS ARE CRISP AND FIRM. REPEAT THIS STEP AFTER EACH BATCH.

Story and photos by Cynthia Olvera

NOW THAT YOU HAVE THE COOKIE DONE YOU CAN FILL THEM WITH ANY FILLING YOU WISH. ENJOY YOUR MACAROONS!

Vodka Pineapple Soft Serve

Ingredients: 1 fresh pineapple chunks 6 oz. sweetened condensed milk Directions: 1 (6 oz.) can DOLEÂŽ Canned 100% Step 1 Pineapple Juice Add the pineapple chunks, milk, pineapple 3 oz. vodka juice, and vodka to a food processor. pineapple spears (garnish) Step 2 fresh mint (garnish) Process until smooth and creamy,

remove any lumps that remain.

Step 3 Freeze in baking dish for at least 6 hours or until very firm.

Step 4 Remove from dish and chop into large ice cube-sized chunks.

Step 5 Place frozen cubes in food processor and pulse. The consistency should be thick.

Step 6 Pour the mixture into a plastic storage bag with a corner that has been cut off.

Step 7 Carefully pipe the mixture into a martini glass or bowl and garnish with fresh pineapple spears and mint.

PINEAPPLE & STRAWBERRY SANGRIAS REFR Step 8 Story and photos by Rodrigo Coraza Enjoy!

RESHERS: REFER TO PAGE 18 FOR RECIPE

Pineapple Palomas

Ingredients: 5 slices fresh pineapple, divided 4 1/2 oz. silver tequila 2 (6 oz.) cans DOLE® Canned 100% Pineapple Juice 4 tbsp fresh lime juice 4 oz. grapefruit soda 1/4 cup chili lime fruit seasoning optional 1/4 cup kosher salt

Directions: Step 1 Place 4 slices of pineapple on a plate and pour ½ ounce of tequila over the slices. Set aside.

Step 2 Pour the chili lime seasoning and kosher salt onto a plate (keep them separated).

Step 3 Use the remaining 1 piece of pineapple to rim the edge of 4 glasses. Carefully dip 1 side of each glass into the chili lime fruit seasoning. Dip the other side into kosher salt.

Step 4 Fill the glasses ¾ full with ice. Divide the remaining tequila amongst the 4 glasses. Fill each glass with 1 tablespoon of lime juice, ½ can of pineapple juice, and 1 ounce of soda.

Step 5 Dip 1 side of each soaked pineapple slice into the seasoning, then cut a small slit in the pineapple and place on the rim of each glass.

Step 6 Enjoy!

STRAWBERRY AND PINEAPPLE SANGRIAS Ingredients 1 can (46 oz) DOLE® Canned 100% Pineapple Juice 1 can (20 oz) DOLE® Pineapple Chunks, undrained 1 bottle (750 mL) chablis 1/4 cup brandy 1/4 cup sugar 1 pineapple, thinly sliced 1 Strawberry slices 1 lemon(s), thinly sliced Directions Step 1 Combine pineapple juice, pineapple chunks, Chablis, brandy and sugar in punch bowl. A dd fruit slices. Let stand at least 1 hour. Serve over ice cubes.

Pinepple Apple Crisper Ingredients 3/4 cup DOLE® Canned 100% Pineapple Juice 1/2 cup apple juice 1/2 cup lemon lime soda ice cubes Directions Step 1 Combine all ingredients over ice in glass. Garnish with apple slice if desired.

Story and photos by Rodrigo Coraza

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THIS WEEK

The median list price in WHITTIER, CA this week is $535,250.

Inventory has been lightening lately and the Market Action Index has been trending up.

These are mildly positive indications for the market.

N LOT S DIA I

6,501 8,000 sqft

ZE

ME

R AVE AGE D

$348

S ON MAR AY

85

PERCENT OF PROPERTIES WITH PRICE DECREASE 32%

T (DOM) KE

PER SQU ICE

E FOOT AR

ASKING PR

MEDIAN LIST PRICE $535,250 PERCENT RELEASTED (RESET DOM) 12%

PERCENT FLIP (PRICE INCREASED) 5%

MEDIAN NUMBER OF BEDROOMS

3.0

MEDIAN NUMBER OF BATHROOMS

2.0

MARKET ACTION INDEX • STRONG SELLER’S 47.1

MEDIAN HOUSE SIZE (SQ FT) 1607

No change Strong upward trend Strong downward trend Slight upward trend Slight downward trend

NEIGHBORHOOD TOP/FIRST $895,000

UPPER/SECOND $598,944

Sq.ft - 2,874 Lot size - 0.25-0.50 acre Beds - 4.0 Baths - 3.0 Age - 52 Inventory - 44 New - 3 Absorbed - 5 DOM - 55

Sq.ft - 1,793 Lot size - 6,501-8,000sqft Beds - 3.0 Baths - 2.0 Age - 60 Inventory - 44 New - 3 Absorbed - 7 DOM - 75

LOWER/THIRD $499,900

LOWER/FOURTH $429,900

Sq.ft - 1,452 Lot size - 4,501-6,500sqft Beds - 3.0 Baths - 2.0 Age - 65 Inventory - 45 New - 7 Absorbed - 12 DOM - 55

Sq.ft - 1,124 Lot size - 4,501-6,500sqft Beds - 3.0 Baths - 1.0 Age - 65 Inventory - 45 New - 11 Absorbed - 11 DOM - 65

Characteristics per Quartile Investigate the market in quartiles where each quartile is 25% of homes ordered by price Most expensive 25% of properties Upper-middle 25% of properties Lower-middle 25% of properties Least expensive 25% of properties Cell 562-318-6965 • Fax 562-464-5811 14758 Whittier Blvd. Suite B Whittier CA. 90605 Cynthia Rodriguez

P O T S G WIN E W D AN !

P O T S T ’ N DO

CITY OF INDUSTRY 17501 COLIMA RD. - (626) 839-WING (9464) BALDWIN PARK 3127 BALDWIN PARK BLVD. - (626) 1962-4400 SOUTH EL MONTE 11335 THIENES AVE. - (626) 401-2801 LA PUENTE 1238 N. HACIENDA BLVD. - (626) 919-0709 ROSEMEAD 3612 ROSEMEAD BLVD. - (626) 288-8634 EL MONTE 10619 VALLEY BLVD. - (626) 416-5732

Expires 08/31/2017

Expires 08/31/2017

Pineapple Apple Crispe Please Refer to Page 18 For Receipe