Edible Orange County Summer 2014

edible Orange County

A Member of Edible Communities

Summer 2014 No. 14

KEEPING IT GREEN

Keeping it Green at The Ecology Center SUMMER 2014 NO. 14

Patio Grilling

Tofu

Organic, Local & New

Aged balsamics Gourmet condiments Kitchen linens&aprons Bird’s-eye maple cutting boards Slate cheese serving boards Original paintings Cookbooks

Visit us at www.wcflavor.com and order ingredients for cooking exceptional meals, accessories for entertaining and original art for your home.

Contact us at jim@wcflavor.com and start tasting West Coast Flavor today.

714-744-9844

edible

Contents Summer 2014

12

16

Features

In Each Issue

12

Tofu Virgin

6 Contributors

16

Keeping it Green

By Kim Lewis

8

Editor’s Note

10

In Season

32

Fit Foodie®

36

Our Advertisers

By Ann Nguyen

22

Grilling Innovatoins

28

What’s New at The Farmers’ Market

By Jim Hathcock

By Bill Cohen

By Gina Mullins Cohen

By Gina Mullins Cohen

By Mareya Ibrahim

Cover Photo by PilipPhoto - Thinkstock.com

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Recipe Box

14

Crispy Baked Ravioli with Onederful White Cream Dipping Sauce

35

FitBites Breakfast Cookie

Created by Chef Nathaniel Nguyen of The Prince & Pantry

By Chef Mareya Ibrahim

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Contributors Bill Cohen is a writer, musician, cartoonist and humorist. He has a graduate degree from the University of California, Los Angeles. Bill spends his free time playing classical guitar, bicycling and studying Turkish. Bill learned to eat under the direction of his mom.

Gina Mullins-Cohen became fascinated with nutrition, as a teenager, when she discovered the benefits of organic food.

Throughout her 20-year career in publishing she has successfully co-launched several domestic and international magazines, as well as two media companies.

Gina is the owner of Edible Orange County and spends her time between Orange County, California and Loudoun County, Virginia where she is Vice President of Marketing, Communications and Publications at National Recreation and Park Association. NRPA is dedicated to Conservation, Health & Wellness and Social Equity.

Lauren de la Fuente runs Pearl Street Marketing. She has worked with Nike, E!, MTV, and currently leads the communications and public relations divisions for Edible OC. Her diverse expertise includes launching brands, forging strategic alliances, developing on-target positioning and strategy, and producing award-winning creative. Pearl Street Marketing handles B2B and B2C marketing for a variety of clients in the sustainable industry and is based in Santa Monica, CA. www.pearlstreetmarketing.com.

Jim Hathcock earned a bachelor’s degree in journalism from Northern Arizona University in 1978. He has worked as a reporter and editor for general circulation and business newspapers in Arizona, California and Nevada. Hathcock recently founded West Coast Flavor. www.wcflavor.com.

Mareya Ibrahim – The Fit Foodie – began her career in the natural products industry as the national marketing director for Wild Oats Market before it became Whole Foods. She experienced the natural products industry from all angles including food and marketing, retail, and all avenues including being a consumer of whole foods.

Kim Lewis is the owner and creative director of Creative By Design, a full-service graphic design firm located in Corona, California. Kim has over 45 Maggie awards for magazine design, as well as an Eddie and a Communicator award during her 23-year tenure as a creative professional. www.creativebydesign.net.

Robert (Bob) David Mullins is a Pulitzer Prize-winning journalist. He is the only journalist ever awarded the esteemed Amicus Curiae Award, presented by the state Judicial Council. The prestigious Robert D. Mullins Excellence in Reporting Award, named in his honor, is bestowed annually to journalists considered outstanding in their ethical efforts to report the news.

Vitisia Paynich grew up in Orange County. She has been an editor and writer for more than 20 years. Vitisia co-launched both international and domestic business publications. She has interviewed celebrities, as well as several other high-profile figures throughout her career.

Jennifer Sakurai has been a writer and editor for more than two decades. Several magazines under her direction have won Maggie Awards and both regional and national awards from the American Society of Business Publications. She has also earned an MBA with a marketing concentration.

Jennifer loves both cooking and baking despite having been “the world’s pickiest eater.”

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Editor’s Note edible Communities 2011 James Beard Foundation Publication of the Year

Everything Under the Summer Stars What’s the best thing about living in Orange County during the summer?

Everything! This issue of Edible Orange County brings you a sampling of all the good things Orange County has to offer.

First, Kim Lewis gets adventurous with food choices in Tofu Virgin, starting on page 12. Lewis, a native of Orange County, confessed she was a meat and potatoes girl without much interest in venturing far from the hardy home cooked meals of her childhood. After working on Edible Orange County for the last three years, as the creative director and designer, she decided to venture in to the world of vegetarianism. Tofu and veggie-phobes of California unite. Read about Lewis’ experience entering the meatless world and see if can rise to her challenge.

There is new tradition in Orange County and if you are lucky, you’ve been a part of it from its launch seven years ago. Green Feast, the incredible, delectable dining experience at the Ecology Center in San Juan Capistrano is moving in to its seventh year this September.

Green Feast brings the most innovative chefs and food and drink artisans from Southern California, together under a summer canopy of stars and friendship.

Our cover feature, Keeping It Green, brings a glimpse of local talent to be witnessed this year.

Jim Hathcock, founder of West Coast Flavor, shares new ideas on patio grilling in the feature Grilling Innovations. Hathcock and his wife Donna invite you to their favorite summer kitchen, their outside deck, where breakfast, lunch and dinner are served with fresh, homegrown ingredients every day.

You can’t pick up a newspaper, turn on the radio, TV or surf new sites without being confronted with one of the oldest and most organic crops in history - marijuana. Bill Cohen visits the golden states newest farmers’ market selling this controversial and once forbidden product. Marijuana is known to bring comfort to the suffering while offering the real possibility of an economic boom. No matter your view on this controversial crop, Cohen’s piece provides an interesting look at the new trends growing up and alongside this probable soon-to-be big agricultural business in California.

Whether you try the tofu recipes offered in this issue or decide to join those celebrating the educational resources of The Ecology Center at Green Feast, one thing remains unchanged - summer in Orange County has something for everyone. As you venture out under the starry skies of Southern California, remember to eat good food, laugh a lot and choose to be happy.

–Gina Mullins Cohen

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Orange County® Published by Eclipse Media Partners, LLC 1001 Avenida Pico, Ste. C622 San Clemente, CA 92673 Editorial Staff Gina Mullins-Cohen Editor gina@edibleoc.com 310-721-3093 | 949-315-6445 Bill Cohen Editor: Arts and Culture 310-721-3093 | 949-315-6445 info@edibleoc.com Robert D. Mullins Investigative Reporter Editor info@edibleoc.com 310-721-3093 | 949-315-6445 Vi Paynich Editor: Fashion and Design Vi@edibleoc.com 714-504-1825 Kim Allen Editor: Culinary Arts Kim@edibleoc.com 949-315-6445 Kim Lewis Creative By Design Creative Director klewis@creativebydesign.net 951-226-5617 Moe Goode Web Master info@edibleoc.com Ben Marchbanks Alcemy, Inc. Digital Magazine Producer Ben@magazooms.com Advertising Gina Mullins-Cohen Publisher gina@edibleoc.com 310-721-3093 | 949-315-6445 Jennifer Sakurai jennifer@edibleoc.com 310-721-3093 No part of this publication may be used without written permission from the publisher ©2014. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Thank you.

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Summer

In Season

By Gina Mullins-Cohen

Apples

Cucumber

Pears, Asian

Asparagus

Eggplant

Peas, Black-eyed

Avocados

Figs

Peppers

Basil

Grapes

Persimmons

Beans, Green

Kale

Plums

Beets

Kohlrabi

Potatoes

Broccoli

Lettuce

Raspberries

Cabbage

Melons

Sapote

Carrots

Mushroom

Spinach

Cauliflower

Mustard

Squash, Summer

Celery

Nectarines

Squash, Winter

Chili Pepper

Okra

Strawberries

Onion, dry Citrus: Grapefruits, Onion, Green Lemons, Valencia Oranges Passion Fruit Peaches Collards Corn

Tomatillos Tomatoes Turnips

Pears

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THE TOFU VIRGIN

By Kim Lewis

W

hen I received a call from the publisher of edible OC, asking if I would like to attend a food tasting on behalf of the magazine, I thought, “Sure!

I’m a team player, no problem!” After the words came out of my mouth, I had instant fears of all the exotic foods I might have to try.

Now, when I say “exotic,” it’s not what you would think to be exotic. I grew up in Westminster, Orange County on a steady diet of meat and potatoes.

Very rarely did vegetables grace our table. My father refused to eat anything green, saying “that’s just rabbit food.” My mother would rarely make them because of that. Even when she did, they were very simple with little to no seasonings.

By now you should be getting a picture of what “exotic” food was to me. Not something from a faraway place or a distant land, but anything beyond the ordinary mid-western diet. I have always shied away from anything labeled “gourmet.” It just plain scared me. The idea of vegetarian, let alone vegan was something I never thought I would try.

I made the decision to keep an open mind, and open taste buds as I drove the 35 miles to the tasting. I figured that I could get away with just eating a bite or two and would not be looked down on if

I didn’t clear my plate. As I walked in the doors of the test kitchen at Pulmuone foods, I was greeted by many smiling faces from the company’s marketing department and other media representatives.

I started snapping photos of the chefs moving around in the kitchen, and the lovely table settings as one person after another introduced themselves. They started to tell me all about their line of Vegetarian and Vegan products and their one-of-a-kind tofu. I thought, “Oh no! What did I get myself into?”

I repeated over and over in my mind, “keep an open mind, it can’t kill you to try it.”

There was a spread of black lentil dips with crackers spread out that we were all being invited to try. I’ve tried hummus, didn’t like it, I’ve tried other darkly colored spreads, didn’t like those either. “Okay, I’m going to do this! I am going to try everything they present without hesitation,” I said to myself. To my surprise, I quite enjoyed the dip. I had picked the Moroccan black lentil and it had a nice texture and flavor to it. Black lentils are known as the caviar of lentils and are loaded with iron, soluble fiber and antioxidants.

Everyone began to take their seats as Patrick Lemoine, President of Pulmuone foods began to speak in a charming French accent. He shared with the group about his career in foods and how Pulmuone foods came to be what it is today. He introduced us to the new

They started to tell me all about their line of Vegetarian and Vegan products and their one-of-a-kind tofu.

I thought, “Oh no!

What did I get myself into?”

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products that they were promoting, including Onederful®, their new all-purpose go-to tofu.

He explained why this tofu was so different from every other tofu on the market. He might as well been speaking in French, I had no idea about any type of tofu. I’ve never tried it, and never thought I would. He then introduced very personable, down-to-earth young man, Nathaniel Nguyen, the Executive Chef for The Prince & Pantry. The recipes we were about to be introduced to were designed to be simple, and quick to make with a mixture of Pulmuone foods and everyday household ingredients.

Dish One. Crispy Baked Ravioli with Onederful White Cream Dipping Sauce I do enjoy pasta, but my version of pasta was always plain noodles with marinara sauce. These were filled with fresh spinach and cheese from a pre-made package. He demonstrated how to bread the ravioli with eggs and breadcrumbs, using one hand to do the dry dipping and the other wet dipping to minimize the mess. He then drizzled a little olive oil onto the baking tray, laid the ravioli on it and drizzled a little more oil on top of it. This is what gives the impression that they were fried, but all the health benefits of being baked.

The sauce was a white cream sauce made to resemble an alfredo sauce with some simple ingredients as well as the Onederful tofu. As they placed the plates in front of us, I thought, “moment of truth, I’m about to eat tofu.” As the ravioli dipped in the sauce hit my tastebuds, I had that pleasant sense of a home-cooked meal. It was so full of flavor, yet not over the top. So not only did I survive my first encounter with tofu, I enjoyed it! However, I knew enough to know that the amount of tofu in this dish was minimal compared to some that were about to come. But I was feeling less anxious about trying them.

Dish Two. Five Cheese Ravioli with Meatless Bolognese Growing up on meat and potatoes made the term “meatless” so unappealing to me. I was very skeptical about this one.

As with the previous recipe, this one was made with another Pulmuone pre-packaged product and everyday ingredients.

Every time I have seen someone order a dish with Bolognese sauce I would make a mental note never to order that. It had too many things in it! Remember, I was used to a simple marinara and I was happy with that! www.edibleorangecounty.com

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Chef Nathaniel Nguyen of The Prince & Pantry demonstrates how to make the lemon custard dessert.

We were served the plates, and as we all began to take our first bites, the young lady next to me let out a subtle, heart felt, “mmmmmm.”

What shocked me was that as I took the first bite, I found myself doing the same thing. The mixture of the meatless crumbles, the simple seasonings and vegetables made for delicious mouthful of goodness.

PULMUONE FOODS USA

Dish Three. Spicy Chicken Empanadas Being one who has eaten a lot of meat, I have tried Jamacian meat pies before. I’m told that empanadas are very similar. And after the first two dishes being so fantastic, I was very optimistic about these.

I would have never thought to use a meatless patty in any other way than between a bun. Chef Nguyen took these patties, with some garlic, onion and bell peppers and ran them through a food processor.

After cooking he spooned the mixture into simple, refrigerated pie dough and baked them. What came out was a scrumptious, mouthwatering appetizer that was robust with flavor.

The Desserts

KIM LEWIS

Now I have to say, desserts are my thing. I love anything sweet. I was looking forward to these when I read the menu at the beginning of the evening. That was until I read they were made mostly of tofu!

The first was lemon custard topped with strawberries. As they placed the treat before me, I thought, “Well, I can really say I’ve tried tofu after eating this.” I dipped my spoon into the thick creamy custard, and went for it. “Wow, I would have never thought tofu could taste this good!”

The next dessert was something I was looking forward to all night.

A banana cream pie milkshake. Banana cream pie is my all-time favorite dessert. I always make sure to treat myself to one on my birthday. But the after effects of that pie on a lactose intolerant stomach are no fun! This dairy-free, totally healthy for you milkshake was almost too good to be true. Topped with cinnamon sprinkles and graham cracker crumbles, this protein packed milkshake did not disappoint.

It was nice and creamy, with a smooth texture and oh so yummy!

Patrick Lemoine, president of Pulmuone Foods, shows how the new Onederful tofu has the first Water Pack with no need to press, has a versatile texture for multiple applications and holds its shape in the pan.

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RECIPE Crispy Baked Ravioli with Onederful White Cream Dipping Sauce Makes 4 servings Ingredients: 1 package Monterey Gourmet Foods Spinach & Cheese Ravioli (Family Size) 2 eggs, beaten 1 ½ cup Italian style breadcrumbs ½ cup all-purpose flour Olive oil Directions: 1. Preheat oven to 425 degrees F. 2. Meanwhile, start a pot of salted boiling water for the Monterey Gourmet Foods Spinach & Cheese Ravioli.

3. Once the water comes to a boil, cook the ravioli for about 3-4 minutes and drain on a baking sheet to cool.

4. To finish the ravioli, set up a breading station of three different items: flour, beaten eggs and breadcrumbs. Coat each piece of ravioli with flour, dust off excess. Coat the ravioli in the egg wash and then finally into the breadcrumbs. Set each finished piece on a baking sheet that has been lightly coated with olive oil. Repeat with all of the raviolis.

5. Before baking, drizzle olive oil over each ravioli and bake for about 10-15 minutes or until brown and crispy. Allow to cool for 1 minute before serving. Enjoy with your favorite dipping sauce or our Onederful White Cream Dipping Sauce.

Onederful White Cream Dipping Sauce Ingredients: 1 package Wildwood Onederful Tofu 1-2 pieces of garlic clove ½-1 cup unsweetened, unflavored soymilk or soy creamer ¼ cup grated parmesan cheese 1 tablespoon lemon juice Fresh chopped herbs (parsley, chives, basil, etc.) optional Salt and pepper to taste Directions: 1. In a blender, combine the Wildwood Onederful Tofu, garlic, soymilk/creamer, parmesan cheese, lemon juice and blend until smooth and creamy.

2. In a small saucepan, heat the sauce over low heat and season with salt and pepper to taste. Finish with fresh herbs if using.

Who would’ve thought?

No longer a tofu virgin, I left the facility very excited to try some of these recipes for myself. I have been looking for a way to eat food higher in nutrition and an overall healthier diet, and I think I have discovered just that in tofu! I encourage you to give them a try as well. You can find the recipes at www.edibleoc.com under the Recipe Tab. Now, here’s to a new palette, including tofu!

– Onderful organic tofu is currently available in select Korean markets throughout Orange County, and will soon be available in Whole Foods Markets. For more information on Pulmuone food products, visit www.wildwoodfoods.com www.edibleorangecounty.com

© ALLEN TAYLOR PHOTOGRAPHY

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~KEEPING IT~

GREEN

By Ann Nguyen

G

reen Feast - it is now an Orange County tradition.

Every year for the past 6 years, The Ecology Center, in San Juan Capistrano, hosts a much-anticipated event where famed local chefs, organic farmers, fisherman, ranchers and vintners prepare a four-course, organic feast using farm-grown, artisanal foods – all sourced within 250 miles. This family-style, fourcourse dinner is served outside, as dusk settles, within the lush green setting of The Ecology Center. Twinkling lights surrounding the 200-foot long communal table settings and candles illuminate the four culinary creations, each entirely prepared in an outdoor kitchen.

The al fresco evening begins with an EcoApp Off, in which Orange County’s most notable chefs come together in friendly

competition to create hors d’oeuvres for the guests. This year, the chefs include, Debra Sims (Maro Wood Grill, Laguna Beach), Noah Blom (Arc Restaurant, Costa Mesa), Raj Dixit (Stonehill Tavern at St. Regis), Michael Doctulero (Scott’s Seafood, Costa Mesa,) Greeta Bansal (Clay Oven, Sherman Oaks), Cathy McKnight, Greg Daniels (Haven Gastropub, Pasadena), Daniel Hyatt (Juliette, Newport Beach), John Cuervas (Still Water, Dana Point) and Scott Brandon (Fireside Tavern, Costa Mesa.)

As a celebration of local and sustainable food, all ingredients used are California sourced. With hors d’oeuvres and drinks, guests meander the gardens, enjoy live folk music and community. As the sun sets, attendees sit together around a long communal table (set in front of a 26 acre working organic farm) to enjoy a family-

As a celebration of local and sustainable food, all ingredients are sourced within a 250-mile radius of The Ecology Center. With hors d’oeuvres and drinks, guests meander the gardens, enjoy live folk music and community.

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Chef Rob Wilson of Montage Resort

Evan Marks founder of The Ecology Center

night

Chef Cathy McK

Through classes, workshops, lectures, festivals and camps at The Center’s historic farmhouse and organic learning landscapes, people learn how to grow organic gardens, improve water stewardship, conserve power and produce renewable energy, reduce waste, and create meaningful and low-impact shelter.

style, four-course dinner celebrating what is seasonal and delicious.

As the dinner progresses, hear from participating notable chefs, organic farmers, ranchers, fisherman, winemakers, bakers, and cheese makers involved in the creation of the meal.

Guests will pleasure in the Feast’s color explosion of rich organic fare that is all at once environmentally responsible, beautiful and delicious; the culinary creations of Rich Mead (Sage Restaurant, Newport), Patrick Glennon (Culinary Liberation Front, Santa Monica Seafood), Matt Tobin (True Food Kitchen, Newport), Rob Wilson (Montage, Laguna Beach), Ryan Adams (370 Common, Laguna Beach), Yves Fournier (Andrei’s Conscious Cuisine, Irvine), David Pratt (Brick Pizzeria, San Clemente) Steve Kling (Five Crowns/Side Door, Corona del Mar), Eric Samaniego (Little Sparrow, Santa Ana) and Rachel Klemek (Black Market Bakery, Los Angeles.)

The Ecology Center, the premier eco-educational facility in Orange County, offers programs to engage students, adults, and the entire family in fun, hands-on activities to educate, inspire, and involve people in the stewardship of Southern California’s environment. Through classes, workshops, lectures, festivals and camps at The Center’s historic farmhouse and organic learning landscapes, people learn how to grow organic gardens, improve water stewardship, conserve power and produce renewable energy, reduce waste, and create meaningful and low-impact shelter. These individual

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Chef John Cuevas of Stillwater

Chef Raj Dixit of Stoneh

ill Tavern

octulero Chef Michael D asfood of Scott’s Se

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Everything was delicious at the luncheon honoring Green Feast Chefs

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d ra Sims an Chef Deb olteni of Mariano M od Grill Maro Wo

Chef Jonny Lo Franco of Bre

ad

Chef Steve Kling Five Crowns/Side Door

actions transform the local community, elevating the health of the environment for future generations, contributing to a diverse, safe, and healthy world with clean air, water, and power.

Green Feast generates funds to support eco-education programs at The Ecology Center; a nonprofit founded and operated by ecologist Evan Marks. The South Orange County learning facility is housed in an historic farmhouse where children, families and adults learn practical ways to grow organic gardens, how to conserve water and energy, and design environmentally responsible living environments. Ardent supporters of the landmark event are sustainability experts, respected leaders of organizations and community leaders from around Southern California.

The Ecology Center is among the first action-oriented environmental organizations in the U.S and is located at 32701 Alipaz Street, San Juan Capistrano.

The Green Feast 2014 will be held at 4 p.m. on Saturday, September 6th. Tickets for Green Feast are $200 per person for members of The Ecology Center; tickets for non-members are $250. Membership starts at $50 per person and include a one-year subscription to Edible Orange County. Interested individuals may inquire with The Ecology Center at (949) 443-4223.

Non-members can purchase tickets either by calling The Ecology Center, or online at theecologycenter.org.

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Chef Greg Daniels of Haven Gastropub

Come and get it!

THE FOOD SHED – THE JOURNEY FROM FARM TO FORK

Chef Patrick Glennon Santa Monica Seafood

The Ecology Center, a nonprofit in San Juan Capistrano, in partnership with the Chipotle Cultivate Foundation, has launched its newest interactive exhibition, “The Food Shed,” based on the Chipotle supply food chain. “The Food Shed” exhibit explores the concepts of Eat Fresh, Buy Local, and Grow Your Own to show where food comes from, how it gets to us, and everyday choices to make our food system healthy and abundant.

A food shed is a geographical area that grows and supplies a city or town with food. Food’s journey from farm to fork may start as far away as Chile or China – or as close as your own backyard. The size and health of your food shed depends on what you choose to eat, when, and where it grows.

Eat Fresh focuses on how much energy goes into the foods we eat every day. In the “What’s in Your Tortilla?” display, visitors use a hand crank to move a lever up a progression from fresh food to processed and packaged foods (i.e. backed potato vs. Pringles).

The amount of energy it takes to move the crank demonstrates the amount of energy and resources it takes to create processed foods.

Buy Local covers the concepts of food miles, locality, and seasonality via the Chipotle Taco Hunt. This fun scavenger hunt challenges participants find ingredients to make their own taco.

Given a season, mile radius, and a time limit, visitors must race the clock and find taco token ingredients throughout The Ecology Center’s garden. To demonstrate distance and food miles, local ingredients can be found adjacent to The Food Shed, and off-season and non-local ingredients are further afield.

Grow Your Own encourages participants to take local to the next level – their own backyard! Growing your own food promotes the understanding and appreciation of the connection between our food and the environment. The time, effort, and resources required to create fresh, healthy food are all factors that are often overlooked when we opt for the less expensive option.

Want to explore The Food Shed in person? Visit The Ecology Center at 32701 Alipaz St. San Juan Capistrano,. Enjoy the center’s numerous eco-education offerings and sign up for a workshop to learn more about how to grow your own food.

Additional information can be found at TheEcologyCenter.org.

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INNO

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GRILLING

VATIONS Story and Photos by Jim Hathcock

T

here’s something primeval about grilling.

It’s part of our collective history. From the time man first learned how to make sparks, build a fire and then char a flank of venison, we’ve been hooked. We love watching a fire and smelling good food cook over it. And, if you come from a family that was in the farming, ranching and restaurant business for generations, you want to raise and cook your own food. With that in mind, I’d like to share a little of my background with you. I hope my experiences and discoveries will enhance your grilling experiences in the months and years ahead.

Back in April, I decided to start cooking and eating outside again. I live in a great townhouse but don’t have a backyard. Instead, I have a patio upstairs and one downstairs. Each is diamond shaped. Each added about 70 square feet of living/gardening space once I figured out how to use them.

So we’re saying that the size of my “farm” and outdoor living area totals about 140 square feet. That’s not a lot of space when you compare it to the farms and ranches some of my relatives worked. At one point, my father farmed 1,000 acres of cotton. He and his father used to raise cattle as well. I remember one year, my dad and his partner planted 8 acres of tomatoes. We sold them in a temporary stand on the road out in front of the house. Today, that 8 acres is part of a 1,000 unit apartment community. A six-lane road carries about 50,000 cars a day over the space where we used to sell tomatoes.

My six little tomato plants, while taking up the equivalent of

eight feet along one of the rows of that 8-acre field, has six times the diversity. I planted six varieties, two of them heirloom. They’ll be great on hamburgers: that‘s something I know a little about. I learned about burgers at an early age. My mom’s brother and their mother, my grandmother, built a restaurant right next door to us in the 1960s. My first paying job was peeling potatoes and making hamburgers, French fires, burritos, tacos and tostados in that restaurant. The first thing I learned was that you can’t make good burgers, good tacos or good tostados without good tomatoes.

As much as I’ve dreamed about it, I will probably not ever own a farm or a ranch. I doubt that I’ll own a restaurant. But I’ll always like to cook great food. And you can’t cook great food without great ingredients. Earlier this year, I decided to create my own mini-farm on my patios in the city of Orange so I could raise great ingredients.

For the better part of a month, I poured through magazines and design books in search of ideas. Step number one: get rid of the eight-year old grill (that only had one working burner) and buy a Weber that fits on my upstairs deck.

Step number two: dig out all of the terracotta pots from years past and assemble them in appropriate spots to grown herbs for cooking throughout the summer and fall. I settled on basil, sage, oregano, thyme, rosemary and lavender. On the downstairs patio, I planted six tomato plants in pots and five pepper plants. Once they grew tall enough to get enough sun each day, they began to thrive.

More about the downstairs later on.

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Fresh, organic ingredients for breakfast on the patio.

Step number three: find the right metal bistro set for the patio.

I typed in a few words and came up with just what I needed on Hayneedle. It was on sale and I bought the table, two chairs and had it delivered three days later for $220. Their price was $150 less than comparable sets at conventional retail stores. Once it arrived, I really started enjoying my upstairs patio.

Wine, appetizers and dinner outside while the evening breeze blew in off the Pacific.

I knew I was onto something so I kept going.

Three years ago, I had set out dwarf versions of Mexican lime, Meyer lemon and blood orange trees. But I still wasn’t satisfied. This is California! And I do enjoy California wine. So I drove down to Rogers Gardens in Corona del Mar and bought a chardonay and a pinot noir vine. I rummaged through my garage and found some redwood 2X6’s that I had salvaged from another project. I designed and built an arbor over the grill using those beams and some additional quality redwood that I bought from Ganahl Lumber in Anaheim. Once transplanted into the larger containers, the vines took off and started climbing up the arbor. I don’t think any of the vintners have to worry about me com-

peting with them. But it’s fun watching the grapes mature and then ripen.

A month and a few hundred dollars into the project, I was ready to enjoy. After having a few dinners and breakfasts out on the deck and watching the grape vines and citrus trees grow, I decided I needed lights.

Remember the movie It’s Complicated? There is a great scene in the film where Meryl Streep and her ex-husband, Alec Baldwin, have this huge party for their son, who has just graduated from college. The patio is strung with these great outdoor lights that really set a festive mood. I needed some outdoor lights and didn’t feel like driving around for two days to find them. I discovered just what I needed on Restoration Hardware’s website and they were on sale. In minutes, I ordered them online, got the sale price and they were delivered three days later. The ecommerce site saved me $15 on the purchase price of the lights and about $9 in the gas I would have burned to drive to South Coast Plaza and back.

In the first month after completing the project, I knew I had spent my money wisely. It’s as if I have added on to the living room and built out a patio at the same time. And, I get to farm a little everyday. Here are some of the great dishes I’ve already cooked and have planned for the months ahead.

Three years ago, I set out dwarf versions of Mexican lime, Meyer lemon and blood orange trees. But...this is California and I do enjoy California wine, so...I bought a Chardonay and Pinot Noir vine.

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Pinot Noir grapevines climb a redwood arbor framing the grill.

Grilled Squash and Peppers with Spanish Pimenton This is my own creation. When I was growing up in the Phoenix area, we always planted several varieties of squash. The zuccini and yellow crookneck squash fare best on the grill. I always buy three colors of bell peppers to go along with the squash. After washing all the vegetables, core the peppers and cut them lengthwise into three or four strips, depending on size. Cut the ends of the squash and cut them in half lengthwise. Place all of the vegetables into a large stainless steel bowl and drizzle a good extra virgin olive oil over them. Grill just long enough that you get a nice set of marks.

I usually turn them once and place them back into the bowl. The peppers will cook a little faster than the squash.

Take the bowl inside, or to your outdoor counter and cut the peppers and squash into bite-sized pieces. Toss them around in the bowl to evenly distribute them. Add salt and pepper and some smoky paprika from Spain. Toss it around gently and taste. I generally put the paprika and pepper on twice, the salt once.

The vegetables were the first thing I cooked on my new grill.

Turkey Burgers and hot dogs with Urbani Truffle Grills came a few minutes later. I worked in a little of the sage I had grown into the turkey burgers. Just gave it a good washing and a vigorous fine chop. It’s just a small extra step but that fresh sage makes the burger taste like Thanksgiving. The Urbani Truffle

grills are classic catsup, chili, barbeque, curry and mustard: each with just enough chopped truffles in them to elevate the flavor profile of your burgers or dogs.

Buttermilk Pancakes with Lemon Curd, fresh berries and Tonewood Maple Syrup.

You can use your favorite buttermilk pancake mix. I use one that was published in Country Living Magazine about 18 years ago.

The top secret is greasing your griddle with real butter. Once you cook them, lightly butter, spread on some lemon curd, sprinkle a medley of fresh blue berries, raspberries and black berries over the pancakes. Then, top it off with some real maple syrup, such as Tonewood, from Vermont. Something about grilling the pancakes outside and eating them out on the patio make them taste better.

Fresh Herb and Jamon Serrano Omelet It’s really not that hard to make a great omelet if you use fresh ingredients. Since I have all the fresh herbs I want, anytime I need them, I decided to use them in an omelet. I had just listened to Simon and Garfunkle’s Scarborough Fair the day before so I decided to make a version of a “real” Spanish Omelet with parsley, sage rosemary and French Toast with fresh, organic raspberries and blueberries www.edibleorangecounty.com

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Donna Hathcock enjoys a fresh Mimosa with her breakfast on the patio.

dinner. Grill over medium heat for about 35-45 minutes depending on the thickness of the chicken and the brand of grill. I generally cook it for 6-8 minutes on each side on medium or medium high heat, turn the heat to low and let cook on each side for another 10-12 minutes.

Once you pull it off the grill, place it onto a plate and wrap the plate in foil. Let it continue cooking in its own heat for another 10 minutes.

The grilled vegetables go great with this dish.

thyme from my own patio. I shredded some manchego cheese, diced up two slices of jamon Serrano, diced about a teaspoon each of the four herbs and set them aside. I cracked three large brown eggs into a mixing bowl and whisked them along with a little milk. I drizzled some evoo into my preheated skillet and then poured in the beaten eggs. I let it set up a little and then added the diced jamon Serrano and the herbs. After they began to firm up, I added salt and pepper and half of the cheese. After the cheese began to soften, I folded the omelet and turned down the heat just a little. After allowing it to get a few speckles of golden brown on the bottom, I flipped it and added the rest of the cheese and sprinkled some Spanish smoky paprika on the top. It’s hard for me not to cook this for breakfast every morning. And it tastes even better when you cook it and/or eat it out on the patio. That way, you can watch your herbs and dwarf citrus trees grow and play host to the neighborhood bees and humming birds.

After the cheese began to soften, I folded the omelet and turned down the heat just a little. Allow it to get a few speckles of golden brown on the bottom ... And it tastes even better when you cook it and/or eat it out on the patio.

These dishes all exceeded my expectations because I had bought a quality grill from Woodward Hardware in Orange and bought quality ingredients. Some of them I sell through West Coast Flavor.

By building out my own private patio dining suite and using quality ingredients, I can enjoy great food, in a great al fresco setting for

Grilled Chicken with Chimichurri Sauce Get two or three pounds of boneless free-range chicken breasts and marinate them in a quality chimichurri sauce. This is a sauce developed in Argentina and is frequently used on steaks. I think it shines best on grilled chicken. The scent will make you neighbors beg to be invited for The Scarborough Fair Omelet adorned with Yukon Gold potatoes and a cup of organic coffee - a perfect meal.

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Robust transplanted tomato plants crawling up the storied garden trellis reaching for the sun.

about 20 percent of what I would pay in a restaurant. And I don’t have to drive around the block five times looking for a parking place, pay $7 for valet parking or leave a tip. (Don’t get me wrong, I never mind tipping well for good food and good service.)

When it comes to the salad, vegetable or fruit portion of the meal, try to support your local farmers’ market wherever possible. Because of their proximity, I frequent the Wednesday Farmers Market in Old Towne Tustin and the Sunday Morning Farmers Market in Old Towne Orange. My favorite vendor for greens and vegetables is Swaroski at the Saturday Farmers Market in Old Towne Orange. Both markets have vendors who sell live herb plants. As I mentioned earlier, save yourself hundreds of dollars in the course of a year by growing your own herbs, tomatoes and peppers. When you pick and wash them and incorporate them into your cooking, you experience a whole new flavor profile.

That brings me back to the downstairs portion of my patio garden. In early July, I found that the containers in which I planted my tomatoes weren’t large enough. I had enough lumber in the garage to make two large planter boxes for the lower patio. The tomatoes and peppers I had set out at the same time I planted the herbs and grapevines weren‘t thriving. I had placed the pots too close together. And the shade from the mature shrubbery in the common area kept them from getting enough sun. Finally, by the middle of June, the tomato vines had grown tall enough that they were getting enough sunshine. However, they had out grown their pots and were top heavy. The slightest breeze would blow them over.

Finally, by the middle of June, the tomato vines had grown tall enough that they were getting enough sunshine. They had, however, outgrown their pots and were top heavy.

The slightest breeze would blow them over.

I built two large planter boxes, 48 inches long by 18 inches tall by 18 inches wide. I had to spend just under $100 buying enough potting soil to fill the two planters. Then, it was time to build trellises for them.

Because the tomato plants were already about four feet tall, I had to

build them in place instead of flat on a work bench. It took much longer than I had planned. I bought redwood stakes and fastened them together with drywall screws. In order to keep from splitting the ¾ inch stakes, I had to drill an 1/8th inch pilot hole to fasten the stakes together with drywall screws. The planter/trellis project took about 11 hours to complete. And, the redwood stakes added another $85 to my cost. I had to go to three places to find enough redwood stakes to do the job.

Each morning for the week after I transplanted the tomatoes, I watered the plants and trimmed off the branches and leaves that I damaged in transplanting. As I gave the vines their daily care, I began training each in a circular pattern inside its portion of the trellis. I have already counted 60 tomatoes, six varieties including a full-size and cherry-size heirloom type.

If it doesn’t get too hot, and if we don’t get a freak Santa Ana wind, I should harvest a bounty of tomatoes from the end of July through early October. The herbs upstairs along with the peppers growing beside the tomatoes, with a little help, will become great salsa, salads, sauces and condiments for flavorful burgers and sandwiches. And, it will be putting a few more square feet of what was once the booming agricultural region of North Orange County back into cultivation. I don’t know that I’ll recoup my investment in a year or even two years of growing my own herbs and tomatoes.

But you can’t buy the experience and satisfaction that come from planting, growing, harvesting and cooking your own food.

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WHAT’S

NEW

AT THE FARMERS’ MARKET? Story and Photos by Bill Cohen

Coconut oil infused with THC is a hit at the market

Helping to heal those in need

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Customers line-up around the block of LA’s newest and most unique farmers’ market.

I One additional product for sale at the market is potpourri.

spent the Fourth of July visiting a farmers’ market - a most American pastime. It was a chance to meet specialty farmers, talk shop and inspect their produce – only in this case the farmer’s market was devoted to pot.

The event took place in a large, roofed, open air structure set amid other industrial buildings in East LA near Olympic and Indiana. However it was only open to visitors with a medical marijuana card because pot products and paraphernalia were for sale. Since I do not have or want this type of prescription, I visited as a reporter with a press pass. As you may have heard, the power packed produce of today is not the same as you may fondly remember from the sixties. That would be like comparing a Bud Light with a Bacardi 151. Since I was the designated driver of my party of one, I declined numerous offers of products that might take effect anywhere from immediately to some I wouldn’t even feel until 6-8 hours after ingestion.

By mid-day the line to get in stretched about three blocks long while the heat rose from 91 to 99. Everyone already had access to the numerous dispensaries around the city so one could wonder why the market was so popular. Perhaps they came for the unique event but also to meet growers, get wholesale prices, and gain confidence in the origins and purity of the

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Artisan crafted beverages for customers to sample product. The loophole seems to be that while dispensaries are a legal gray area and are regularly closed down by authorities, growing for personal use, free dispersal, selling to sick friends, and buying as a collective are not as repressed. Supposedly it was an offer-whatever-you-thought-fair type of exchange, but from what I saw prices were pretty much set. At the same time enough free samples were distributed to send you home in a stretcher if you were so inclined.

Run by the West Coast Collective marijuana dispensary, the market offered a wide variety of produce and related items. You could examine and buy glass pipes, vaping hardware, blowtorches, bongs, cookies, pastries, and condiments. I saw marijuana mustard, marinara sauce, infused butter, and sweet cream for topping cinnamon rolls. There was a light brown bottled liquid called Homegrown Chai. And of course there were large glass jars of pot in its various stages from leaf to shake to trim to bud to oil. A couple of women were selling actual growing plants. According to the sellers, with a medical marijuana card you can just buy a potted pot plant and carry it openly down the block to your house.

The value comes from the strain and the vintage – some “pre‘97s” have the original DNA before growers started to hybridize

the plant for specific purposes. Other vendors demonstrated their commitment to medical causes by offering strains of pot that help you medicinally but without the component that gets you high.

There was one earnest guy just selling potpourri. I don’t know if that was a play on words but it seemed like he honestly just thought that people would like his dried flower arrangements and oils. One of the more interesting products was a pot lased lubricant – yes, that kind of lubricant. It’s called Foria, short for Euphoria, and it’s made of coconut oil and THC. Apparently female

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Chocolate chip cookies are a hit at the market

organs are more likely to absorb it than males’ although both can enjoy it. And its edible, so let your imagination run wild.

Or as a commenter pointed out on the Cosmopolitan website, “great, now my vagina will get the munchies.” Foria also comes as a mouth spray, with the effect noticeable in little over half an hour. One very normal looking dad type guy next to me tried it although it would be hard to gauge its effect with whatever else he sampled during the day.

In the arms race toward ever stronger highs there is now a product called Essence and referred to as a “super critical extraction” by The Herbsmith. Although the chemistry went over my head, it’s 80% THC and is sold as a tiny glass container of oil.

You vaporize it, which according to the company owners, is not technically smoking, since there is no flame. What’s the difference? “I don’t know man, one’s a two-hit and one’s a coucher.”

No one was smoking openly but given the range of other ways to ingest, that was not necessary.

Treated with respect, everyone was very mellow. In spite of the stifling heat, customers were polite and not in a hurry, and growers and bakers bantered like those of any street fair. The generation that grew up always looking over its shoulder when taking its drug of choice displayed its skills at “maintaining” and no one was aggressive, too high, out of control or escorted to the nurse or the police. Not one person was even dancing to the DJ. Inside there was a handful of private security and outside a few cops drove by probably more concerned with possible parking violations.

Never before has a group of business people advocated so fervently for paying its taxes without representation, with no opinion expressed about what those taxes might be used for. They wouldn’t have lasted a day in the Boston Tea Party. Ironically at that time hemp production was encouraged by the founding fathers and pot was legal. Another interesting aspect of the group is that it promotes its product exclusively for medical use when everyone for and against admits it’s purely recreational. Are we supposed to just repeat that medical falsehood until we make ourselves believe it? Why not promote pot like another agricultural product that makes people high around the world while reaping revenue for the State of California – wine. Jerry Brown has not endorsed legalization, saying that a state of stoners would not pull California out of its economic hole. Yet alcohol has been a legal cash crop since before and after Prohibition.

Long lines equal good business as customers contemplate, then purchase product This type of event is not going to lure young people to experiment any more than information about condoms is likely to lead to sex. Thanks to the internet, teens already know way more about sex and drugs than adults ever will. The launch on the 4th of July could be significant for those who enjoy the sense of protest camaraderie and freedom. However if the farmer’s market concept continues on a weekly basis as proposed, in a short time the initial sense of fellowship and novelty will pass. Marijuana will pop up in backyards next to tomatoes and zucchini and be given away for free to neighbors. It might have its own place at farmer’s markets, away from the kiddie section. California will have its wineries and its equivalent pot farm tours, and the State’s anything-goes reputation will continue to attract visitors from around the world. Sacramento will gather the taxes and vaporize them along with the bullet train and lottery money.

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The Fit Foodie®

FIT FOODIE FILOSOPHIES…FIVE TO THRIVE

BY MAREYA IBRAHIM, THE FIT FOODIE

Make It A Habit Mareya Ibrahim is The Fit Foodie. She is the creator of EAT CLEANER® and the Cleaner Plate Club, teaching families how to enjoy cleaner, safer, longer lasting fresh food. She is also a featured chef on “Everyday Health’s Recipe Rehab” and hosts “Fit Foodie” Fridays on Channel 6 San Diego. This time of year, she can’t get enough of golden beets, butternut squash and Branzino.

There is nothing more stressful, mentally and physically, than trying to reinvent what your body requires you to do to survive and thrive daily. The better and more consistent your habits become concerning what you eat, when you eat, the quantity of food you eat, the quality of food you eat, and how those foods combine, the easier this concept of health maintenance becomes.

Being too restrictive, not eating the right combination of lean protein, healthy fats, and complex carbohydrates, and not eating often enough, can all sabotage your efforts to get slim and healthy. This is exactly what diets do, and who wants to do anything that starts with DIE? When you make proper nutrition a habit, your relationship with your plate gets great.

My 31 “Fit Foodie Filosophies” are bitesized approaches that, when practiced every day, will help you establish the most important habits you’ve ever wanted to make – the ones that will carry you through your months and years of the fit life. They are guiding principles and help form a mindset for your new, cleaner lifestyle. Practice, eat and repeat.

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Just like anything new, don’t worry if there are days that don’t go as planned. That will happen because life happens every day. The idea is to just get back on board and keep practicing, eating, repeating and doing it all over again. Soon enough, you’ll be making some beautiful music in that kitchen of yours. Your body, mind and spirit will thank you for your new vitality, unprecedented energy, and fabulously fit body. Are you ready to sink your teeth in?

The Fit Foodie Filosophies: Five to Thrive Fit Foodie Filosophy #1: Rehab Your Refrigerator & Purge Your Pantry. To eat cleaner and get leaner, start with cleaning out your fridge and pantry to make way for the good stuff.

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Something happened to us as a society right around the end of WW II when we entered into the Cold War Era. Manufacturers began making ‘phood’ – you know, that chemically injected, processed fake food that could survive nuclear devastation unaltered.

Processed beef and pork byproducts molded into a square, canned anything, and cello-wrapped cakes with an infinite shelf life were bomb shelter favorites and made their way into the hearts and clogged arteries of Americans everywhere. Sadly, these complex chemistry experiments with ingredient lists a paragraph long quickly bulked up our grocery store shelves. Did we ever stop to ask ourselves: should we be eating it if it can never decompose, and will it do the same once it gets inside my body?

We’re happy to report the cold war is officially over. So, if our diets become full of fresh food that does have a shelf life – mostly fruit and vegetables, lean protein and high quality fats – we’re eating as nature intended.

It’s time to get fresh.

Your refrigerator should look more like a salad bar, with less emphasis on shelf stable, processed foods in a box. One-ingredient foods reign supreme. Pantry and fridge items should help you round out your balanced meals, including good sources of protein, complex carbohydrates, what I call ‘superfood add-ons’, spices, condiments and high quality oils that contribute essential fatty acids.

How to Clean out your Cabinets: If it’s processed, bleached, contains high fructose corn syrup, anything ‘hydrogenated’, the word ‘artificial’, ‘trans fats’, 8 syllable words, or anything on our Steer Clear List (pg.35), it’s outta’ there.

If you have a box of ‘emergency cookies’ or ‘only eat them when there’s nothing in the house’ bag of chips on the top shelf, you better believe they’re going to find a way into your mouth. Toss them!

Just like your closet, once you purge the foods that don’t fit you anymore, you’ll have room in your wardrobe for the new ingredients that suit your cleaner lifestyle.

Fit Foodie Filosophy #2: Kick the Habit, Sugar…

Sugar is EVERYWHERE! Sweeteners are rampant in “diet”, “lite” or “sugar-free” products. Aside from the obvious cakes, cookies, cereals and beverages, sugar is used in dry mixes for instant coffee and tea, gelatin desserts, puddings, non-dairy creamers, chewing gums, breath mints, diet soda, yogurt, and even children’s medicine and vitamins.

The problem with sugar is that it spikes insulin production, causing your blood sugar to go wild, which makes you crave more and more sugar – a treacherous cycle.

Even ‘low fat’ foods that contain excessive sugar are counterproductive because the unburned calories can be stored as fat. Don’t be seduced by the calorie-free promise and think that diet products are any better. Artificial sugars were created to pacify those cravings but they do more than sweeten your food — they serve as a health hazard.

Aspartame, Acesulfame K and Saccharine are all chemically produced to sweeten our foods without the calories of sugar. Artificial sugars have been linked to behavioral problems, hyperactivity, allergies and may be carcinogenic. Ironically, these empty calories can create a vicious cycle of craving more sweets, with the inevitable consequences of weight gain.

Stick with natural sugars and limit your total intake for the day to 24 grams or less for women and 40 grams or less for men – based on the American Heart Association’s guidelines - opting for cleaner choices like stevia, derived from the stevia plant, which is much sweeter than regular sugar so a little goes a long way – and calorie-free, a big bonus!

Fit Foodie Filosophy #3: Dial back the alcohol.

I’m not going to dedicate a lot of space for this one, because you probably already know why reducing your alcohol intake is important. Your body is a temple and if you’re soaking in it, any attempt at eating cleaner will be reversed in no time. Liquor is loaded with calories, especially creamy, sugary froo-froo drinks and can also send your system into metabolic chaos. Alcohol can create an acidic environment in your body and introduce imbalance.

Most of the chronic diseases we face today feed off of this acidity.

The other consideration is sugar. The average Piña Colada weighs in at over 500 calories due to a whole lot of sweetness, which can be more calories than a meal! If you are going to have a drink every once in a while you can cut your cocktail content with club soda, and water down wine with an ice cube or two. Or have a toast to champagne! It weighs in at only 78 calories per glass. Consider these as being ‘normal’ serving sizes, and keep your intake in moderation accordingly:

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The Fit Foodie

Average Serving Sizes

Average Calories

1 glass wine or champagne – 5 oz

Red Wine: 127, White Wine: 121 calories Champagne: 78 calories

1 beer – 12 oz

Regular Beer: 182 calories Light Beer: 110 calories

Of course, portion size is king, so check your mug size before you indulge.

Fit Foodie Filosophy #4: Join the hydration nation.

Ahhh, water. You can live without food for weeks, but without water your system will shut down within a few days. We have to constantly remind ourselves how important pure, natural spring water is to our success in maintaining a healthy weight and vibrancy.

• The human body is more than 60% water • Blood is 92% water • The brain and muscles are 75% water • Bones are about 22% water

H2O Rule of Thumb: Strive to drink ½ your body weight in ounces of water (including unsweetened tea or fresh vegetable juice) every day.

Example: If you weigh 200lbs, drink 100 ounces per day, which is about 12, 8oz cups.

Keep a water bottle near you at all times to encourage regular guzzling.

Every metabolic function your cells perform requires hydration.

It’s that important!

In fact, being dehydrated can fool you into the sensation of feeling hungry. Keep your system from getting clogged up with lots of pure water and you’ll have fewer cravings.

Drink warm tea or water with lemon with food to encourage digestion, and cold water to speed metabolism during off-eating periods. You can flavor them naturally with some sliced cucumber and mint or some lemon and lime wedges and you might feel like you’re at the spa.

Get a little tropical and add some fresh strawberries and pineapple or any seasonal fruit you have on hand. Fill an ice cube tray with slices of fresh fruit, citrus, or cucumber wedges, and freeze

for added color and flavor in your glass without any added calories.

Fit Foodie Recommendation - Drink unfiltered apple cider vinegar with water: For thousands of years, vinegar has been used to address health problems and promote weight control. Hippocrates, the father of modern medicine, recommended apple cider vinegar for joint pain, digestive distress and blood disorders. The ancient Egyptians even used it for weight loss, as a digestive aid and to help them feel fuller faster. It’s even been shown to help prevent the spiking of insulin production, which can be very helpful for diabetics, and for managing your blood sugar. Big Bonus!

Try adding 1 teaspoon for every 5-6 ounces of water. The flavor really does grow on you, but if you find it less than palatable, you can add a couple of drops of stevia and enjoy a sweeter version.

What do I think about energy drinks? Just take a look at a nutrition label for a popular energy drink and you’ll find tons of high fructose corn syrup, artificial preservatives, colors and gasp -oil!

POPULAR ENERGY DRINK INGREDIENTS: Carbonated water, high fructose corn syrup, citric acid, natural flavor, orange juice concentrate, guarana (paullinia cupana) seed extract, sodium benzoate , sodium hexametaphosphate, maltodextrin, caffeine, gum arabic, ascorbic acid, taurine, panax ginseng root extract, calcium disodium edta, potassium benzoate, brominated vegetable oil, yellow 5, b vitamins: niacinamide, calcium pantothenate, riboflavin, vitamin b12, pyridoxine hydrochloride; blue 1.

To replace electrolytes after a workout you’re better off eating a banana with water, water with cucumber slices, some coconut water, a ½ cup of kohlrabi or a fresh avocado – they are all super potassium rich.

Most leafy greens and fruit are high in water content too, so getting them in your meals throughout the day will keep you hydrated. You can make your own fresh juice in a Vitamix or juicer simply by combining ingredients like kale, spinach, celery, beets and apples. Add some immunity boosting ginger and garlic and forget the $7 drinks at the corner juice bar.

Fit Foodie Filosophy #5: Get Nutrient Dense.

As omnivores, we have the liberty to eat whatever we truly desire. But when you get dense with your food, you don’t just eat - you nourish that amazing machine of yours to optimize its potential to the fullest.

You have to learn to make conscious decisions about what you eat, starting with the foods that contribute the most micronutrients, including vitamins, minerals, phytochemicals and antioxidants.

Think of these choices like cash. You wouldn’t want to blow your hard-earned green on things that’ll give you buyer’s remorse in the end.

You want to buy things that will last. It’s the stuff that feeds your body

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that counts, and the best way to get dense is with leafy greens like kale, mustard greens, watercress, spinach, broccoli rabe, brussel sprouts, swiss chard, and arugula.

Leafy greens are some of the most nutrient dense foods on the planet based on ANDI scores (the Aggregate Nutrient Density Index), meaning that when comparing calories to micronutrients delivered, they are your plate’s densest rock stars. The goal is to get as many of these on your plate as possible and build up your meal with lean proteins and essential fats. By getting your fridge in order with a variety of pre-prepped greens, the task to get them into all of your dishes becomes a lot easier.

Junk Food Confessions When you’re about to say something you shouldn’t, you might bite your tongue. We all need to learn to do the same thing when we’re about to eat something we shouldn’t. The fact is much of your ability to control your entire body lies in that little pink bundle of muscle in your mouth.

Your can naturally sense sweet, sour, salty and bitter flavors, but sweet and salty tastes are heightened by your sense of smell, making foods that fall into these categories even more difficult to resist. Do not despair, however. There is a solution!

For every poor choice there is a nutrient rich alternative that

RECIPE

will satisfy your cravings and your wagging tongue’s need to feed.

Give these snacks a try: CLEAN POTATO CHIPS Whole grain, or sprouted grain pita chips with chia or flax seed or kale brushed with olive oil and dusted with paprika, baked until crunchy.

CLEAN SODA Sparkling or ionized water with fresh cucumber slices and a squeeze of lime or a light purée of fresh fruit.

CLEAN FRENCH FRIES French green beans, carrot sticks and zucchini spears steamed, then lightly brushed with sesame oil and sesame seeds and then baked in the oven until crisp.

CLEAN CHOCOLATE CHIP COOKIES Try my EatCleaner.com recipe for Fit Bites - power packed with oats, protein powder, dark chocolate chips and unsweetened coconut. Your new go to treat. Say yum!

CLEAN ICE CREAM Blend almond milk with your favorite Greek yogurt and a spoonful of honey or stevia, plus a few spoon-fulls of raw almonds. Freeze and eat – DELISH! For more recipes, tips and videos, visit www.eatcleaner.com.

FitBites Breakfast Cookie Before or After Workout Fuel –Pick-Me-Up Whenever DRY STUFF 1 C Rolled Oats 1/4 C Whole Grain Flour 1/2 C Xylitol (natural sugar substitute) 1/2 C Dark Chocolate Chips 1/2 Unsweetened Shredded Coconut – plus a few extra spoons for topping 1/4 C Flaxseed Meal 1/4 C Sliced Almonds 3T Protein Powder (Chocolate or Vanilla) 2 tsp Baking Powder WET STUFF 3/4 C Nonfat Coconut Milk 1 Whole Egg Plus 2 Egg Whites 2 tsp Vanilla Extract

DIRECTIONS Preheat oven to 350°F and line a baking sheet with parchment or wax paper or spray with non-stick spray. Combine dry stuff in a large bowl. In a small bowl, whisk wet stuff together. Add wet to dry and mix well until smooth. Consistency should be firm enough to mold into chookie shapes but not too dry. Form about 1 1/2” rounds onto baking sheet, 2” apart and cook for about 8-12 minutes and let cool. Top with a little coconut if you’re feelin’ tropical.

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OUR ADVERTISERS CELLAR,THE (P. 5) 156 Avenida Del Mar San Clemente, CA 92672 949.492.3663 www.thecellarsite.com The Cellar is a wine bar, a restaurant and cheese shop that features live music, nightly. The goal, at The Cellar, is to offer customers a wide selection of perfectly ripe cheeses in a friendly environment that will entice both a novice and veteran cheese lover.

CHEESE SHOP, THE (P. 5) South Coast Collection 3313 Hyland Avenue, Suite C Costa Mesa, CA 92626 949.284.0558 www.cellarcheeseshop.com The Cheese Shop @ The Mix is a full-service cheese shop stocked full of domestic and imported farmstead and artisanal cheeses. All of the cheeses are cut to order, which means your cheese is of the best quality and that it has been handled properly to ensure that when it hits your mouth, you will experience the ultimate cheese moment. Specially trained “Cheesemongers” are ready to help you select the perfect specimen. They also stock gluten free crackers, hand rolled crackers, jams, mustard and other gourmet goodies.

EAT CLEANER (P. 11) Info@eatcleaner.com www.eatcleaner.com Protect and preserve your family’s food with EAT CLEANER, the award-winning line of all natural food wash a + wipes that remove wax, pesticide, residue and bacteria that can cause food borne illness. EAT CLEANER is an Orange Countybased company.

ECOLOGY CENTER, THE (P. 9) 32701 Alipaz Street San Juan Capistrano, CA 92675 949.443.4223 www.theecologycenter.org Located in San Juan Capistrano, California, The Ecology Center provides the community with solution-based education to inspire ecologically sound solutions at the household and community level.

THE FRESH MARKET (BACK COVER) 26560 Moulton Parkway Laguna Hills, California www.thefreshmarket.com The Fresh Market brings you the freshest, most delicious quality products from around the corner and around the globe. Founded in Greensboro, North Carolina this dream has grown into a refreshing reality with over 100 stores in over 20 states across the nation. Each one is a part

of the local community. Each one dedicated to providing the freshest and best local ingredients. The Fresh Market is not just a store. It is an active member of the community supporting local producers, growers and fishermen.

Supporting local food banks and charities, The Fresh Market is a neighbor serving neighbors.

VILLAGE MEDITERRANEAN RIM (P. 5) 123 Del Mar San Clemente, CA 92672 949.361.8970 www.villagemedrim.com Be tempted by Chef Nour Tillo’s distinguished Mediterranean cuisine. The intimate setting is a backdrop to the friendly staff and delicious fare.

KELLOGG GARDEN PRODUCTS (P. 7) www.kellogggarden.com Natural and organic premium garden soil, potting soil, mulch and fertilizer helping your garden project reach its best potential.

WEST COAST FLAVOR (P. 3 & 4) 714-744-9844 www.wcflavor.com If you eat, cook, entertain and enjoy making your home functional and beautiful, you should be shopping with West Coast Flavor. Bringing you the best artisan foods, accessories and art that celebrate the countries and cultures making up the West Coast of The Americas, West Coast Flavor offers an incredible variety of new products to make your summer cookouts, picnics and entertaining outstanding. No matter the time of year, or the event at hand, West Coast Flavor provides unique, artisan foods and condiments to spice up the menu of any occasion.

NOVICA (Inside Front Cover & P. 1) with National Geographic cdukes@novica.com www.novica.com NOVICA LIVE provides a unique cultural shopping experience, where you can travel the world through entertaining home shows and see multimedia presentations of artisans creating the very items you will hold in your hands.

36 Summer 2014

www.edibleorangecounty.com

S’ LAGUNA HILL ery newest Groc nce perie Shopping Ex

ing n e p O d n a r G JULY 30

Opening July 30 at 26560 Moulton Parkway in Laguna Hills.

The Fresh Market is Southern California’s newest specialty grocery store, serving up exceptional customer service in an inviting atmosphere.

Our store offers a full-service butcher shop, fresh seafood, bountiful fruits and vegetables, imported and artisan cheeses, gourmet coffees, an in-store bakery, beer, wine and more. It’s a feast for all the senses!

SCAN OUR QR CODE TO GET YOUR $5 OFF $20 COUPON! FOR MORE INFORMATION, RECIPES AND IDEAS, PLEASE VISIT US ONLINE AT: WWW.THEFRESHMARKET.COM