A Member of Edible Communities
Winter Warm 2021 No. 36
Just Desserts
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Contents Winter Warm 2021
10 Features
In Each Issue
10
Healthy Comforts During Quarantine
6
Editor’s Note
20
The Straight Talk About the Stalk
8
In Season
26
Fit Foodie
30
OC Farmers’ Markets
32
Our Advertisers
By Michele Jacobson
By Michele Jacobson
By Gina Mullins Cohen
By Gina Mullins Cohen
By Mareya Ibrahim
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Contents Winter Warm 2021
Recipes:
17
By Michele Jacobson 14
Banana Bread
15
Vegan Cookie Dough Fudge
16
Cauliflower Crust Pizza
17
Vegan Chocolate Mousse
18
Umami Almonds
24
Waldorf Salad
24
Vegan Celery Soup
25
Braised Celery
25
Simple Pickled Celery
24
Cover Photo: Natalia Lisovskaya, Dreamstime.com
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Editor’s Note edible Communities 2011 James Beard Foundation Publication of the Year
Just Desserts…Please! The comfort of a good meal has never been as obvious to me as it was during this last year. Spare me from the cliches, the jokes, the emojis and gifs all referencing the horror of the past, but moving forward into 2021, even with a vaccine in clear sight, the claws of 2020 still grasp at my ankles. How did I cope? HA! Food, of course! Just like so many of you, I indulged in what I could, and I ate whatever made me feel good. Surprisingly, what I discovered was, I really do love dessert. After several years of watching my sugar intake, no – let me restate that. After an entire lifetime of limitation, self-control, restraint, denial, fleeting and temporary escapes, followed by guilt, I finally just gave in and I ate dessert - a lot of it, and oh the wonders I discovered! A small deli and bakery strategically located across the parking lot, at the end of my walking trail (talk about great planning!), serves fresh Almond Horns on the hour. The cake of the Almond Horn is dense, almost like a bagel. A not too sweet vanilla icing is drizzled a top a lightly browned, crusty top. Each bite is (nearly) a meal and after eating one, I swear off meals for at least a week, promising to fast and NEVER eat one again. Sometimes they have Chocolate Cigars, a long, layered bread-like roll sprinkled with tiny chocolate chips. The chocolate chips are so small they melt in your mouth upon entry. They have sticky honeyed Elephant Ears, lemon bars, gluten free molasses cookies, blueberry oat cakes and if you happen to want substance or a bit of protein, a menu of homemade soups and sandwiches. Another delight I have grown to like - a lot, are fruit tarts. My favorite tarts are blueberry and lemon. I like them equally. The appeal of a subtle vanilla crème filling or a light custard topped with the slight bitter-bite of lemon – amazing! A sugared crust, glazed in butter filled with blueberries and topped with sweetened whipped cream, - also, amazing! Don’t get me wrong, I still believe the adage you are what you eat. I believe in healthy eating. We all know and mostly agree sugar is not healthy. But during this past year of quarantine, lockdown, no touching, no hugging and day-after-day of Zoom meetings, a little sweetness is good and this year, speaking for myself, it was healthy. As we march into this new year, together, let’s remember to eat good food, laugh a lot and choose to be happy.
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Orange County® Published by Eclipse Media Partners, LLC 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 Kim Mabon Creative By Design Creative Director kim@creativebydesign.net 951-226-5617 Moe Goode Web Master info@edibleoc.com Digital Magazine Producer Creative By Design kim@creativebydesign.net Advertising Gina Mullins-Cohen Publisher gina@edibleoc.com 310-721-3093 | 949-315-6445 Judy Warfield Advertising Sales Manager jcwarfield1@gmail.com 619-820-1346 No part of this publication may be used without written permission from the publisher ©2019. 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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In Season
Winter Warm By Gina Mullins-Cohen
Apples Artichokes Asparagus Basil Beans, Green Beets Broccoli Brussels Sprout Cabbage Carambola Carrots Cauliflower
Celery Chard Cherimoyas Chili Pepper Citrus: Grapefruits Lemons Tangelos Tangerines Valencia Oranges Collards Corn
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Cucumber Eggplant Grapes Guava, Pineapple Kale Kiwi Kohlrabi Lettuce Mushroom
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Mustard Okra Onion, dry Onion, Green Passion Fruit Peaches Peas, Black-eyed Peppers Persimmons Pomegranates Potatoes Raspberries Sapote Spinach Squash, Summer Squash, Winter
Tomatillos Tomatoes Turnips Yams
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y h t l a e H Comforts DURING QUARANTINE BY MICHELE JACOBSON
W
hat’s your go-to comfort food? Early into quarantine, I began to crave brownies; nothing fancy or frosted, just the rich and simple, one-bowl variety. I declared that I would bake them nightly until things went back to “normal”. Nobody knew, at that time, how long the lockdown was going to last, but I did know that ‘brownies forever’ was not a sustainable, longterm model. Still, each night when my sweet tooth hit, those brownies gave me a warm, fuzzy feeling…at least while I was eating them. Comfort foods are often associated with memories of childhood and home, so eating them can provide us with a calming sense of security. Moreover, the reward system in the brain becomes activated when we indulge, releasing the natural “feel good” chemicals of serotonin, dopamine and endorphins. These compounds provide an analgesic effect that elevates a person’s mood.1 The flip side is that overindulgence can actually serve to worsen your mood. (Think: an ice cream cone vs. the entire pint.) This double-edged sword is especially true for women, who often experience feelings of guilt after eating foods they think of as unhealthy.2 10 Winter Warm 2021
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The researchers studied whether a self-identified comfort food would work better to improve one’s mood, as opposed to a different food, or no food at all.
Yet, there is other research that says abstaining from indulgences will also make you feel better. A report called The Myth of Comfort Food was performed in association with NASA. Its purpose was to discern which foods would tempt astronauts to eat more while in space. The researchers studied whether a selfidentified comfort food would work better to improve one’s mood, as opposed to a different food, or no food at all. Their findings state that people give comfort food “credit” for mood effects that would have occurred even in its absence. In short, though many people believe “an improvement in mood can be attributed to their favorite food, they would get the same benefit from eating an alternative food, or even no food…the mood improvement occurs mainly from the passage of time.”3 But this conclusion is no fun at all. Disparities in comfort food choices abound. Ice cream is the
most popular comfort food, across the board, with women craving it and other sweets, especially when they are anxious or under pressure. Men, on the other hand, tend to hanker for heartier fare, such as pasta or meat, and eat to reward themselves for a job well done.4 The definition of comfort food also differs according to age and culture. Younger people generally crave fast foods and snacks, while Asian cultures prefer plain hot tea for its comforting effects. Whatever the chosen victual, 81 percent of people say that when they indulge, they feel better.5 The inconvenient drawback to all this gratification is that comfort food tends to be unhealthy. Generally, it is high in fat and simple carbohydrates, the very components that make it so satisfying. The challenge is to indulge your cravings while still maintaining a healthy diet, especially during these times of sustained stress and isolation. For me, it quickly became clear that my regular indulgence in brownies was not a good idea, nutritionally speaking. In anticipation of my nightly sweet tooth, I began to explore using alternate ingredients in recipes of tried-and-true foods that comfort. The goal was not to make these treats less unhealthy, but to actually add nutritional benefit. The results were wholesome and delicious, with greater depth of flavor. Not only were my cravings fulfilled, but my mind was assuaged as well. We all need some comfort now, and healthy indulgences are ideal. Here are recommendations to help boost the benefit of your goto comfort food:
1
Take a cue from other cultures.
It’s easy as a cup of tea, which people in the UK and Asia regularly use to provide comfort. Research shows that plain black tea decreases stress levels by reducing cortisol, the bodies’ primary stress hormone.6 (Conversely, processed sugar triggers cortisol-release, leading to feelings of irritability and stress.) Other cortisol-reducing foods include: • dark chocolate • bananas and pears • green tea • fiber-rich foods • probiotic-rich foods, such as yogurt
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2
Recipe rehab.
It’s easy to revamp a recipe to reduce nutritional cost and add benefit! You can make a dish your own by experimenting with the following ingredient replacements: • Use natural sweeteners in lieu of white sugar. Honey, molasses and maple syrup will supply antioxidants and beneficial trace minerals, as well as a more nuanced flavor profile. • Try olive oil, coconut oil or nut butters as replacement fats; these will make any recipe more heart healthy. • Use real whole grain varieties of pasta, bread and flour. This small switch-up provides fiber, as well as magnesium and B vitamins the body needs to ward off tension and physical stress. • When baking, you can fortify the dry ingredient mix by adding small amounts of ground seeds and grains. Nutritional powerhouses like wheat germ or hemp hearts will boost the healthfulness of your baked goods; yes, even brownies. If you are among the 40 percent of Americans who are eating more comfort food, improving upon the ingredients is the first step in taking control of your health.
3
Be prepared.
By anticipating food cravings, you can plan ahead to have healthier options available. For example, I know my sweet tooth kicks in after dinner, so I bake my revamped version in advance. When my craving strikes, I’m ready. Pre-pandemic, Americans were eating more than half their meals either outside the home or from take-out. But now those numbers have shifted; in a self-reported poll, more than 50 percent of Americans now say they are cooking and baking more. The COVID-19 cooking craze is now the “new normal” and seems poised to continue, post-pandemic. This provides an opportunity to reverse the trends of obesity, diabetes and heart disease that have long run rampant in the U.S.
4
ness, preparing our own food - even comfort food - with nutritious ingredients will stack the odds in our favor. It’s hard to digest that freshly baked brownies cannot solve the world’s problems. But a delicious treat can still provide deep satisfaction, if only for a short while, during this time of extended stress. Prepare your goodies as healthfully as you can and share the comfort with someone you love.
Maintain a positive attitude.
Since comfort food is associated with longing for a simpler time, it’s no surprise that many of us now eat these foods more frequently, as we seek relief from pandemic-related tension and isolation. It’s helpful to recognize that negative emotions often lead us to unhealthy choices, while a positive mind-frame can inspire us to eat more healthfully. If the goal is to maintain well-
1 Benton & Owens, 1993; Gold, MacLeod, Frier, & Deary, 1995??? 2 Dubé et al., 2005, Kandiah et al., 2006; though see also Adriaanse et al., 2016 3 https://pubmed.ncbi.nlm.nih.gov/25133833/ Wagner et al., 2014 4 Wagner et al., 2014 5 Dubé et al., 2005, Kandiah et al., 2006; though see also Adriaanse et al., 2016 6 Steptoe et al., 2007
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5 Recipes:
HEALTHY TAKES ON COMFORT FOOD
Banana Bread Who needs another recipe for banana bread? You do. This one is chock full of fiber from whole grains, nuts and seeds, and contains no refined sugar. Rather, the maple syrup provides a plethora of minerals: calcium, iron, magnesium, potassium, zinc, copper and manganese. This banana bread will take you from breakfast to dessert. Ingredients: 5 Tbsp coconut oil, melted 1/3 cup real maple syrup 4-5 ripe bananas 2 eggs 1 tsp. baking soda 1/2 tsp. sea salt 1 tsp. cinnamon 1 tsp. vanilla extract 2 cups whole wheat flour 1/2 cup chopped walnuts Scant 1/4 cup whole flax seeds
Instructions: 1. Preheat oven to 350 degrees and line a standard loaf pan with parchment paper. 2. Mash bananas in a bowl. Add the melted coconut oil and maple syrup and mix together until the mixture resembles a slurry. 3. Beat in eggs. 4. Mix in the baking soda, salt, cinnamon and vanilla. 5. Add flour and combine until just incorporated. (Do not over-mix.) 6. Combine the nuts and seeds together, setting aside 2 Tbsp. for topping. Add remainder to the batter. 7. Transfer mixture to pan and top with reserved nuts and seeds. Sprinkle lightly with more cinnamon. 8. Bake for 55 minutes, testing the top with a push of the finger to make sure it is well baked.
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Vegan Cookie Dough Fudge Who out there eats raw cookie dough? It’s a guilty pleasure although we know it’s unhealthy. This vegan, frozen cookie dough fudge is made with tahini. It is high in protein and also a great source of antioxidants, especially lignans, which help prevent free radical damage and may reduce your risk of disease. This fudge will become your favorite new indulgence. Ingredients: 1 cup tahini 1/4 cup coconut oil, melted 2 Tbsp. maple syrup 1/2 Tbsp. vanilla extract 1/4 tsp. salt 1/4 cup mini chocolate chips, plus an additional 2 Tbsp. chips Pink sea salt for topping
Instructions: 1. Line a loaf pan with parchment paper. 2. Set aside the 2 Tbsp. of chocolate chips for topping. 3. Combine tahini, coconut oil, maple syrup, vanilla and 1/4 tsp. salt in a bowl. When fully blended, stir in 1/4 cup chocolate chips. 4. Pour mixture into prepared pan. Sprinkle with remaining chips and lightly dust with sea salt. 5. Freeze until firm, approximately 30 minutes. Cut into squares and enjoy. Note: This fudge melts quickly, so store it in the freezer!
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Cauliflower Crust Pizza Adding a small number of breadcrumbs to the mix makes this cauliflower crust more substantial, but just as healthy as comparable recipes. If you desire a gluten-free crust, just substitute gluten-free breadcrumbs. Top with sauce and cheese (dairy or vegan), and lots of fresh herbs and veggies to create a delicious, nutritious meal. Ingredients: 1 package (12 ounces) frozen, riced cauliflower (Alternative: fresh, riced cauliflower, about 3 cups.) 1/2 cup shredded mozzarella cheese 1/4 cup grated parmigiana 1/2 tsp. dried oregano 1/4 tsp. garlic powder Pinch of sea salt 2 eggs, beaten 1/2 cup breadcrumbs, regular or gluten-free (I prefer Italian flavored) Instructions: 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 2. Steam the riced cauliflower until tender. (This can be done in a pan or the microwave and will take approximately 3 -4 minutes.)
3. Drain cauliflower very well in a sieve, squeezing out as much moisture as possible. Blot with a clean towel to further dry. Place into a bowl, and cool. 4. Combine all ingredients with cauliflower and mix well. Form into a cohesive unit and turn onto baking sheet. Shape into a 10 to12-inch round, making the outside edge a bit thicker. 5. Bake for 20 minutes. (I like to flip my crust after 15 minutes for even browning, but this is optional.) 6. Remove from oven and top with any combination of sauce, cheese, herbs and vegetables, and meat, if desired. 7. Return to the oven for an additional 10 minutes, or until desired doneness. 8. Slide finished pizza onto a plate and cut into wedges. Enjoy!
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Vegan Chocolate Mousse Avocados are the secret ingredient in this fool-proof chocolate indulgence. This recipe lets you choose both your type of milk and sweetener, so use whatever is readily on hand. You can easily double (or triple) the recipe. Ingredients: 2 very ripe avocados 2 tbsp unsweetened cocoa powder 1/4 cup non-dairy milk (oat milk, soy milk, or any type of nut milk) 2 tsp. sweetener, or more to taste (agave, honey or maple syrup) 1 tsp. vanilla extract Instructions: 1. Combine all ingredients in food processor or blender, scraping down sides as necessary. 2. Add additional milk as needed, a tiny bit at a time. Mixture should be mousse-like. 3. Spoon into individual ramekins or alternatively, one large bowl. Place in refrigerator to chill. 4. If desired, garnish with berries, vegan whipped topping, chocolate curls or mini chips.
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Umami Almonds All your flavor senses will be stimulated by this salty, smoky, sweet and spicy snack. The nuts and seeds provide protein, healthy fats and minerals, while the honey is a great source of antiseptic phenols and antioxidants. These uniquely flavored, addictive nuts will be your go-to goodie! Ingredients: 4 cups raw, unsalted almonds 1/8 cup buckwheat honey 1/8 cup chili pepper-infused honey (I like Mike’s Hot Honey or Bee’s Knees Spicy Honey) 1/8 cup mixed (white and black) sesame seeds Smoked sea salt (Alder smoked is best for this recipe!) Instructions: 1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. 2. In a saucepan, melt the two types of honey together until syrupy but not bubbling. 3. Combine honey and almonds in a bowl. When almonds are coated, incorporate the sesame seeds. 4. Turn mixture onto the baking sheet and spread into a single layer as even as possible. 5. Place in oven for 10-12 minutes, or until well roasted. (It’s a good idea to flip the almonds once, halfway through.) 6. Remove from oven, slide the parchment paper off the pan and allow the almonds to cool slightly. 7. Sprinkle sparsely with smoked sea salt. 8. When completely cooled, break up almonds and transfer to an airtight container.
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STRAIGHT TALK ABOUT THE
Stalk BY MICHELE JACOBSON
U
npretentious celery is having a moment, but this is not its first time in the spotlight. Native to the salty shores of the Mediterranean basin, celery was domesticated by resourceful Italian cooks in the 17th century. One hundred years later it wended its way across the pond, where it was regarded as the fanciest of vegetables, its leafy stalks filling the crystal vases on fashionable Victorian-era American tables. Celery-mania spread in the U.S. because it was considered safe to eat raw, an uncommon practice in the 19th century. Farmers in Kalamazoo, Michigan - celebrated as Celeryville USA - began successful cultivation in the late 1800’s. Celery became so prized that it cost more than caviar! In 1891, it became a California crop, where the temperate climate allowed farmers to grow and harvest it year-round. Today, over 80 percent of the commercial supply is grown in the Golden State. Celery had a good, long run but by the 1970’s it was relegated to olive’s sidekick in a Bloody Mary, or carrot’s cohort on a tray of crudité, though the carrot sticks always got eaten first, the withering ribs of celery left by the wayside, lonesome and sad.
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But celery is enjoying its second coming. This rise in popularity can anecdotally be credited to Anthony William, aka the Medical Medium, who says that juice from one large bunch, consumed daily, detoxifies the body and potentially cures ailments from acne to autoimmunity, including most chronic illness. According to William, this information was conveyed from the spirit world. But while celery consumption is certainly healthy, his claims are not based on, nor supported by, science. William also advises straining the juice prior to drinking, which depletes it of fiber, an important nutritional component. Nevertheless, Americans love a good cure-all, and so the rise in celery sales has been stratospheric. In one calendar year wholesale prices have soared, from just eight to over sixty dollars per carton, ac-
cording to The Packer, a news site for the produce industry. Crunchy with a delicate salinity, celery is primarily made of water. Each two-stalk serving contains only twelve calories, and has ten percent of the RDA for fiber, along with vitamins A, C and K, folate, potassium, and numerous antioxidants. Two of these are apigenin, an anti-inflammatory agent, and luteolin, a flavonoid, which may have potential as a cancer therapy. Celery is relatively high in sodium, with about 88 mg. per cup, but instead of causing the body to retain water, it instead acts as a diuretic, helping to reduce blood pressure. This effect comes from potent phytochemicals called phthalates, which relax artery walls and increase blood flow, overall benefiting cardiovascular health, according to the Cleveland Clinic. Recommended consump-
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tion is four celery ribs per day. Celery is a healthful elimination aid, and is also considered a natural tooth cleanser, more attributes of its fibrous component. It should be noted that blanching celery (the practice of covering the plant during growth to keep it white) results in a decreased nutrient content. Celery is a member of the parsley family; in fact, if you need fresh parsley but have none on hand, minced celery leaves can stand in, with flavor and style. Americans eat the Pascal variety, a cultivar that is primarily stalk. Also called a petiole, the stalk functions as a plant stem, bringing nutrients to the celery leaves. The tender inner ribs are called celery hearts. Giant Red celery is also grown in the U.S., though this variety, with its pink hearts and hardy flavor, is less readily available. Different types of celery are popular around the world. Chinese celery, or leaf celery, is widely used in Asia. It has a stronger flavor and thinner stalks than the Pascal we are used to. Eastern medicine dictates that Chinese celery is beneficial for liver and gallbladder health. In Europe, celeriac, or celery root, is more frequently used than stalk varieties. It has a similar, but stronger, flavor profile, a long shelf life, and can be eaten raw or cooked. Wild celery, or smallage, is also widely available in European countries. The wispy stems of wild celery are rarely eaten, Instead, the plant is harvested for its leaves and seeds, both of which are considered medicinal. Celery leaves are a good source of vitamin E, calcium and iodine. Studies show that celery seed can help lower blood pressure and cholesterol, as well as help protect the liver. Celery has long enjoyed its reputation as an aphrodisiac, though the evidence for this attribute is anecdotal. It contains androsterone, a naturally occurring steroid hormone that is also found in male sweat. When females of a species pick up on this scent, they really seem to like it. A lot. So, men, eat your celery with caution, or reckless abandon. (Interestingly, androsterone is the same scent truffle-hunting pigs are drawn to.) Unbeknownst to most Americans, celery is second only to peanuts as a severe allergen and, for some, exposure can lead to anaphylactic shock. Celery allergies are most common in Europe, where it is always listed with other allergens on a menu. Celery root, or celeriac, contains more allergen than the stalk, and seeds contain the highest levels of allergen content. Celery also contains vitamin K, which can potentially affect the effectiveness of blood-thinning medications.
Experts agree that any benefit experienced from celery juice consumption is more likely because other, less healthy, foods have been eliminated and replaced with the juice. Tips for Buying and Storing Celery Fresh celery should have firm green stalks with intact leaves. Organic is highly recommended because conventionally grown celery is typically sprayed with up to thirteen types of pesticides. The stalks tend to retain these toxins due to their porosity. Because of this, the Environmental Working Group lists celery as a top offender on its Dirty Dozen list. Celery stored in a plastic bag will leave you with soggy, sullen stalks. The plastic traps the natural ethylene gas that celery releases and accelerates the ripening process, causing it to decompose. To keep your celery fresher, longer, wrap the entire head tightly in foil, then store it in the crisper. Cut celery stalks keep best in a waterfilled, sealed container. Now, back to that celery juice craze. The supporting science for celery’s health effects is based on whole stalks, and not the juice. Experts agree that any benefit experienced from celery juice consumption is more likely because other, less healthy, foods have been eliminated and replaced with the juice. Fresh juice should be made from well-cleaned stalks of organic celery, along with the leaves, and consumed right away, un-strained. The nutritional value of celery decreases quickly because of microbial and enzymatic activity, according to Dr. Kantha Shelke, a nutritional scientist at Johns Hopkins. She recommends pasteurized juice over fresh because the process not only kills off microbes, but also makes some of celery’s bioactive compounds more absorbable. Of the two types of pasteurization, HPP (high pressure pasteurization) instead of heat pasteurization results in a fresher tasting juice. Either way, they provide the consumer with a safer product, while still maintaining their nutrient value. Dr. Shelke adds that the consumption of large amounts of celery juice has an unknown effect on the system, so she does not encourage it. Celery is having a well-deserved moment, collecting its’ kudos like kale, cauliflower and avocado before it. What’s up next? I could sing the praises of a parsnip.
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Celery is frequently used as recipe starter, with various formulations and ratios depending on the cuisine. Mirepoix (French) onions, celery, carrots, 2:1:1
Soffritto (Italian) - onions,
celery, carrots, 2:1:1, or Battuto with added garlic and parsley
Suppengrün (German) celery or celeriac, carrots, leeks, 1:1:1
Holy Trinity (Cajun and Creole) - onion, celery, green pepper, 1:1:1
Here are some recipes that showcase the stalk, as a salad, a soup, a side and a pickle.
Waldorf Salad This simple yet iconic salad was created at the Waldorf Astoria Hotel in New York City, circa 1896. The original recipe was comprised of apples, celery and mayonnaise. Of the many variations, the simple addition of walnuts works best. Ingredients 1 cup diced celery 1 cup diced cored, peeled apples 1/2 cup coarsely chopped walnuts 1/2 to 3/4 cup mayonnaise Lettuce leaves
Directions: 1. Combine all ingredients and serve, chilled, on a bed of lettuce.
Vegan Celery Soup This easy, vegan soup gets its creamy texture from potatoes. Ingredients 4 Tbsp. vegan buttery spread, such as Earth Balance 1 head of celery with leaves, cut into chunks (retain some chopped leaves for garnish) 1 onion, chopped 3 cloves of garlic, chopped 2 potatoes, peeled and diced 1/8 tsp. dried red pepper 4 cups mild vegetable broth 3/4 cup chopped, fresh herbs (a combination of parsley and dill works best!) Salt and pepper, to taste
Directions: 1. In a soup pot, melt butter substitute. When shimmering, add celery, onion, garlic and potatoes. Sauté until onion is softened, but not browned, about 10 minutes. 2. Add broth and bring to a gentle boil. Cover and simmer for another 20 minutes. 3. Remove pot from heat and puree, preferably with an immersion blender. 4. Add chopped herbs, and season with salt and pepper to taste. 5. Can be served hot or cold, garnished with chopped leaves.
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Braised Celery Braising celery by first sautéing it and then allowing it to soften in broth results in an unexpectedly savory side dish. Ingredients 1 large head of celery, washed and dried, leaves chopped and set aside for garnish 2 tablespoons of butter or alternative (if using olive oil, use 1 tbsp. combined with 1 tbsp. of butter or alternative) 3/4 cup vegetable broth Salt and pepper, to taste Directions: 1. Cut the celery into neat, 1 inch slices (on the diagonal works nicely!) 2. On medium heat, melt fat in a sauté pan until shimmering. Add the celery, and sauté until slightly softened, about 5 minutes. 3. Add broth to pan, and season with salt and pepper. 4. Continue cooking until celery is soft and liquid has almost evaporated. 5. Correct seasoning and garnish with chopped celery leaves.
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Simple Pickled Celery Thanks to Yumiko of RecipeTin Japan for sharing this recipe! Ingredients 3 stalks of celery 200ml (6.8 oz) of boiled water 10g (0.35 oz) salt (You can adjust the saltiness to your liking) 1/2 tbsp. lemon rind, julienned (If you can find yuzu citrus, this is preferred) 1/2 tsp. sliced chili (optional) Directions: 1. Add the salt to the boiled water and mix well to dissolve. Allow to cool down to room temperature. 2. Slice celery into 5mm (3/8”) slices diagonally. 3. Put the salty water into a zip lock plastic bag. Add celery, lemon rind and chili. Shake the bag so that the salty water coats every celery piece. 4. Seal the zip lock bag, removing as much air from the bag as possible. Leave it in the fridge for at least half a day to pickle. 5. To serve, drain salty water and place in a small plate or a bowl.
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The Fit Foodie
A BATTLE CRY: IT’S (STILL) TIME TO ARMOR UP BY THE FIT FOODIE MAREYA IBRAHIM Mareya Ibrahim is The Fit Foodie, a TV chef, holistic nutrition coach, author and award-winning entrepreneur and inventor. She is the author of “Eat Like You Give a Fork,” and a signature chef to the NY Times bestseller “The Daniel Plan: 40 Days to a Healthier Life”. Mareya is the host of “Recipes For Your Best Life” Podcast and is a frequent guest on national cooking shows. Connect with Mareya at mareyaibrahim.com.
I
was flipping through an old journal as I was unpacking some boxes into the new home that I share with my new husband. Yes, my new husband! We got married on February 15th,2020. just 3 weeks before the pandemic lockdown. We call it ‘Honeymoon in Quarantine’ because we didn’t actually have the chance to go on our honeymoon. On December 31, 2019, we closed down our office in Aliso Viejo, my two teenagers and I moved out of our home at the end of January 2020 and Gabe and I closed on our first home together February 13th, 2020. Two days later, we exchanged vows among our closest friends and family and partied like it was 1999. It was an amazing day and the culmination of so much hope and love shared, witnessed by so many that said it was one of the best days they’d ever had. And days after the lockdown, we were in awe of just how amazing our timing was. No one could have ever anticipated what was coming. Top the upheaval off with national cries of racial injustice and police bru-
tality, protests, Black Lives Matter and a barrage of mudslinging with the presidential election on the horizon, it has left us all shellshocked, to say the least. My mentor emailed me commenting on how she never thought she’d see the racial protests of the 60’s in her lifetime again. A lot of people are surprised by how Deja vu it is all seeming. Unless you have some intel the rest of us don’t, life can be surprising. You just don’t know what’s coming. But my very wise grandfather would say, we must live ‘fully aware’ and with our eyes wide open - about our health, our mortality, and how we handle things, small and large, because history has a tendency of repeating itself. A little over a decade ago, when I was first working on our Eat Cleaner line of products, preparing to go to market, H1N1, or Swine flu first struck in Mexico, then the United States, in the spring of 2009. By June, the novel H1N1 flu (swine flu) was reported in every state in this country, the District of Columbia, the U.S. Virgin Islands, and Puerto Rico, as well as more than 70 other countries worldwide. It hit countries in the southern hemisphere during their regular flu season — our summer months. On June 11, 2009, the World Health Organization declared a global pandemic alert Phase 6, the highest level of alert. However, this was not because of how serious the novel H1N1 flu
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(swine flu) virus is, but rather because of how quickly this new flu had spread across the globe. And like then, a few things happened in the ‘recaps’ of how we handled H1N1 Public information and risk communication messages were disseminated through a variety of media, including television, radio, and extensively distributed printed materials. However, on several occasions, government officials issued contradictory statements on the status of the pandemic or conflicting health advice. Laboratory and analytical services were overburdened. Anti-viral drug stockpiles were lacking. Supplies of surgical masks and N95 face-fitting respirators disappeared quickly. While supply chains for many critical products and services were not interrupted during the pandemic, they certainly were for critical personal protective equipment. So many things we could have learned from that would have served us better in the early days of handling Coronavirus as a global unit. Then there are all the repercussions. What about the crashing stock market? Consistent headlines of a recession on our doorstep? Shuttering businesses? Kids unable to school and play outside causing boredom and parents to wonder, what do I do now? People losing their livelihoods? World unrest? Normal life as we know it?
We didn’t have a crystal ball but it wasn’t our first rodeo with this type of virus. We’ve withstood centuries of inequity in how people are treated. Yet, with all the technology, money and resources in our country, here we are. Putting the potential of infection, protests and the unknown aside for a second. How will the stress of our ‘new normal’ impact our personal health while many wait for a vaccine and the hope for a ‘business as usual’ way of doing things? This is the second wave of disease we ought to be preparing for, starting today. That said, I want to talk about our immune system. If you are one of the millions considered ‘high risk’, meaning you have a preexisting condition that compromises your immunity like MS, lupus or cancer, you are elderly or under the age of 5, or a pregnant woman, you know that every step in life is something you need to be cognizant of. After all, that’s why we created our Eat Cleaner line in the first place, so my father could eat a salad after being told to remove raw foods from his diet with his cancer diagnosis, because a bout of food borne illness could kill him. But if you are someone who would otherwise be considered healthy, a person whose immune system can fight When germs, such as bacteria or viruses when they invade the body and multiply,
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The Fit Foodie
you may be wondering, why am I being punished? Because we’re dealing with the unknown, the novel Coronavirus. Just like H1N1 was called ‘novel’ because we hadn’t seen anything like it. Superbugs are not just the fodder of big cinema movie directors like in the movie Contagion, it’s real and can create far more damage than we are even seeing. If we are going to learn from the past and the current situation, it will take owning our personal health journeys and making different choices in our everyday lifestyle. It starts with the food we eat. Viruses and antibiotic resistance can transmit through our forks, so taking care to eat proteins that come from clean sources is so critical. If an animal isn’t eating right, and you’re eating the animal, guess what? You’re getting contaminated too. Supporting that factory farm by voting with your dollar and saving a buck doesn’t make sense - the mind or money kind. Farm raised seafood are eating radioactive pellets and getting contaminated with lice at a rate of over 90% and you think you’re immune? When you can’t control things, you can control how you react. That’s why we need to start without own ecosystem. Deferring to highly processed foods and drinks with artificial colors, flavorings and sweeteners that cause cancer in animals is not something we can do with abandon. Neither is lining up at the fast-food window or giving our health over to companies and restaurants that are more interested in making a profit. We must get real with ourselves and our personal habits. If you don’t eat right, it will eat you alive. If you don’t manage your stress, your stress will consume you. If you are filled with frenetic fear, your mind will derail your body. If you don’t value sleep, your nightmares could become your reality. And if you don’t move your body to keep it
active and strong, it won’t bear the weight any longer. Never have we had to armor up like this, and it takes building up our own house first. We can eat to live instead of living to eat. Start with proper nutrition. On a regular basis, we focus on getting the right balance of essential amino acids, or protein, because they are the building blocks of humanity. Without Lysine, you’d have a hard time keeping your immunity and antibodies in check. Without tryptophan, you couldn’t produce serotonin that helps you feel joy and helps you sleep. Get your vitamin D plus some sunshine. Get your vitamin C and calcium. Fill up on probiotics to keep your gut health in check - Fermented foods are your friends! And then think about routines to help you sustain those great habits every day.
HANDLE FOOD PROPERLY The USDA suggests we thoroughly cook our meat products and eggs. But what about our salad greens and juices? We suggest you also wash your fresh produce thoroughly, ESPECIALLY if it is being eaten raw. Leafy greens are not only the #1 cause of food borne illness according to the Center of Disease Control, there is no kill step when it comes to consuming raw produce. Using Eat Cleaner helps to reduce your risk of infection by removing up to 99.99% of the residue that can carry bacteria and viruses. Plus, it helps your produce up to 5x longer, so you don’t have to go to the store nearly as much, and risk Billy’s snot and cough juice spraying across your kale (sorry, but eww).
EAT RIGHT AND HYDRATE Boosting your own body’s immunity and ability to fight infection is on your own plate. Eating a variety of fresh fruit and veggies, especially those loaded with antioxidants and Vitamin C like leafy greens and citrus, is important. But it’s so much more than that. Armoring up means getting a balance of essential amino acids (protein), good fat and slow burning carbohydrates so you fuel your body for maximum efficiency and strength. Adding prebiotic (garlic, onions, fiber) and probiotic rich foods (pickles, kimchi, fermented foods like miso, tempeh and black garlic) will all help with getting your gut health in check – and your microbiome is critical in keeping your immune system healthy. Antiviral and anti-inflammatory herbs and spices like turmeric, ginger, cinnamon, rosemary and black cumin seed are powerful ways to pump up your plate. Just as important as nourishment is hydration. Drinking enough clear liquids every day to flush your system of toxins is key. You can add some lemon juice or raw apple cider vinegar to your water to help with controlling bacteria, too. Check out my Eat To Thrive program and my book, Eat Like You Give a Fork: The Real Dish on Eating to Thrive for the step-by-steps, all at eatcleaner.com.
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EXERCISE Building strength in your body requires movement. Plus, it helps to take the stress edge off and the sweat helps to move toxins out of your body. Try and get at least 30 minutes of movement every day to get your heart pumping, and introduce exercises that build muscle. You don’t need fancy gym equipment, either. Good, old-fashioned pushups, sit-ups, squats and leg lifts that use your own body’s resistance are extremely effective. Yoga is also a wonderful way to move and breathe, which oxygenates your body, helps to bolster cell health and can help you chillax. I’m a big fan of online exercise videos for the convenience of working out from your own home. Check out my friends at RIPPEDPLANET.com for their exercise formats that work your whole body in a fun way. Sweating is so much better when it’s to good music!
SUPPLEMENT I’m a big fan of supplementation because I’m a strong believer that despite a super clean and healthy eating plan, much of our food options are void of essential vitamins and minerals due to the time it takes to get from field to fork – not to mention, the soil being stripped of vital nutrients and animals not eating what they’re supposed to. These supplements may help build your immunity and body’s natural defenses to fight infection and protect healthy cells. That said, you don’t have to go crazy with the vitamin cabinet, either. There are a few that I take from reputable companies who I know walk the talk – and you may want to introduce them into your life, too. One line I’m really fond of is from Nupeutics Health. They are ayurvedic blends for different needs, so it helps take the guesswork out of what to take. The line includes Microbiome Master, Immunity Master, Stress Master, Sleep Master and Hormone Master, among others. The Immunity, Hormone and Stress Masters have been my ‘go-to’s’ in a big way lately.
RELAX AND SLEEP There is nothing more taxing on your body than to worry. The inability to rest and sleep leads to a build-up of cortisol which leads to excess inflam-
Here are some of my personal tips for keeping it real and happy every day: Start by setting your alarm to the same time every day, even if you don’t have a set schedule Make your bed Have time for prayer and gratitude Set up vitamins and supplements in a place you can see Meal prep with a plan so you know to get these foods in Plan your day with a calendar, and schedule movement Do something every day that brings you joy; play an instrument, read, dance, listen to music, do art, whatever it is that gets the corners of your mouth to move upward Prioritize the people you love in words, actions and affection
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mation, irritability and chaos… and so the rabid cycle continues. Drink herbal tea before going to bed and adopt a practice of avoiding screen time before going to sleep. Take a hot shower. Breathe. And keep smiling. Stressing will only bring on more anxiety – and that does no one any good. Stay confident in that you’ve done everything to protect yourself and your family. Value sleep time and keep a consistent sleep schedule. Studies show it’s best for adults to get at least 7 hours of sleep at night and getting to bed before midnight is best. If there’s a valuable lesson I’ve learned during my ‘honeymoon in quarantine’ is to stay close to the people we love. By all reports, that closeness is something humanity not only craves but physically needs. In a recent study I read, it shared that people over 65 miss ‘getting hugs’ more than anything else from pre-life pandemic. We owe it to ourselves and to the elders in our life to armor up so we can give them more hugs. They deserve it. And if you have the ability to share that love and attention, I will say, you are very blessed indeed. Winter Warm 2021
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Orange County Farmers’ Markets
ORANGE COUNTY
FARMERS’ MARKETS
ANAHEIM Downtown Center St. Promenade and Lemon St. Thursdays 11am – 4pm Kaiser Permanente Certified Farmers Market 3430 E. La Palma Friday 9am -2pm Kaiser Permanente Farmers’ Market Lakeview and Riverdale Fridays 10am – 2pm BREA Brea Blvd. and Birch St. Tuesdays 4pm – 8pm BUENA PARK Corner of La Palma and Stanton Sears Parking Lot Saturdays 9am – 2pm Local Harvest Farmers Market Corner of La Palma & Stanton Saturday 9am – 2pm CORONA DEL MAR Corona Del Mar Certified Farmers Market Margarite & Pacific Coast Hwy Saturday 9am – 1pm COSTA MESA Orange County Fairgrounds 88 Fair Dr. Thursdays 9am – 1pm (rain or shine) SOCO Farmers Market 3315 Hyland Ave (South Coast Collection’s Central Lot) Saturday 9am – 2pm DANA POINT Pacific Coast Hwy. and Golden Lantern South Saturdays 9am – 1pm
FOOTHILL RANCH 26612 Towne Center Dr. Parking lot of Food Festival Thursday 3pm – 7pm FULLERTON 801 W. Valencia Dr. Wednesdays 8 am – 1:30 pm Wilshire & Pomona Thursdays Apr–Oct: 4pm – 8:3 pm GARDEN GROVE Local Harvest Certified Farmers Market Main and Garden Grove Blvd. Sunday 9am – 2pm HUNTINGTON BEACH Huntington Beach Mercada Farms Market S.W. Corner of Warner Ave & Gothard Ave. Ocean View High School Saturday 9am – 1pm Huntington Beach Certified Farmers Market Main St between Pacific Coast Hwy & Orange St. Tuesday 5pm – 9pm Local Harvest Certified Farmers Market Pacific Coast Hwy and Anderson Saturday 9am – 2pm Pier Plaza Main St. and Pacific Coast Hwy. (next to the pier) Fridays 1pm – 5pm (rain or shine)
The Great Park in Irvine Certified Farmers Market Marine Way off Sand Canyon Rd Sunday 10am – 2pm Kaiser Permanente Certified Farmers Market Sand Canyon Rd and Alton Parkway Wednesday 9am – 1pm
NEWPORT BEACH Newport Beach Certified Farmers Market Lido Marina Village Sunday 9am – 2pm OLD TOWNE ORANGE 145 S. Lemon St. Thursday 2pm – 6pm
Marine Way off Sand Canyon Sundays 10am – 2pm (rain or shine)
Orange Home Grown Certified Farmers Market 304 N. Cypress St. Saturday 9am – 1pm
LADERA RANCH Ladera Ranch Town Green 28801 Sienna Pkwy. Saturdays 8am – 1pm
ORANGE 1500 E. Village Way btw Katella and Lincoln on Tustin St. Thursdays 9am – 1pm (rain or shine)
LAGUNA HILLS
PLACENTIA Downtown at corner of Bradford and Santa Fe Ave. Saturdays 9am – 1 pm
THE GREAT PARK IN IRVINE
Laguna Hills Mall Parking Lot I-5 and El Toro Rd. Fridays 9am – 1pm (rain or shine) LAGUNA BEACH Lumberyard Parking Lot Next to City Hall Saturdays 8am – noon Jul–Aug: 8am – 11am (rain or shine) LAGUNA NIGUEL Plaza De La Paz Shopping Center Corner of La Paz and Pacific Park Sundays 9am – 1pm (rain or shine)
IRVINE Orange County Great Park Sand Canyon and marine Way Sundays 10am - 2pm
LA PALMA Kaiser Permanente Certified Farmers Market 5 Centerpointe Dr. Every Other Friday 9am – 2pm
IRVINE CENTER Corner of Bridge & Campus Across from UCI Saturday 8am – Noon
MISSION VIEJO 200 Civic Center Dr. City Hall Parking Lot Saturday 9am – 1pm
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SAN CLEMENTE 200 Block Avenida Del Mar Dr. Sunday 9am – 1pm SAN JUAN CAPISTRANO El Camino Real & Yorba Linda Wednesday October – March 3pm – 6pm April – Sept 3pm – 7pm SEAL BEACH 13960 Seal Beach Blvd. Thursdays 1pm – 6pm TUSTIN Corner of El Camino Real and 3rd St. Wednesdays 9am – 1pm (rain or shine) YORBA LINDA Main St. and Imperial Hwy. Saturdays 9am – 1pm www.edibleorangecounty.com
OUR ADVERTISERS CREATIVE BY DESIGN (P. 7) 951.226.5617 creativebydesign.net Our creative professionals have over 45 years of hands on experience on the client and agency side. Our knowledge of marketing & design from both sides of the desk, allows us to know what is a fad, what works and what will work for the client and not just us. Our integrated approach incorporates strategy, planning, creative and media to determine what will work for you, we then develop a plan to meet your goals, be they short or long term. Let our years of experience and holistic approach help guide you and your business to get the results you are looking for from your advertising and marketing efforts. EAT CLEANER (Inside Front Cover, P. 1 & P.28) 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 County-based company. KUTT’N KINGS (P.5) 951.208.3057 kuttnkings.com Kutt’n Kings is a Gentleman’s Barbershop located in the historic Grand Circle of Corona. Come in for a traditional hot towel shave and experience the difference of private, personal service. A single-chair shop offering fades, tapers and combovers as well as beard service and special cuts or designs. The owner and sole proprietor, Leo Mabon, has been cutting hair for over 35 years and takes pride in offering topnotch service to every client. At Kutt’n Kings, it’s not just a haircut, it’s an experience. Book appointments online at kuttnkings.com.
LE GRUYÈRE SWITZERLAND AOP (P.3) +41 (0) 26 921 84 10 interprofession@greuyere.com www.cheesefromswitzerland.com The Gruyère AOP owes its name to the La Gruyère region (Gruyère region) in the Swiss canton of Friborg. It has been made using the same traditional recipe since 1115. Today it is produced in the cantons of Friborg, Vaud, Neuchâtel, Jura and in some municipalities in the canton of Bern. The loaf number and approval number of the dairy are systematically stamped on each loaf . The day and month of production are also indicated on the loaf. The black markings are applied with the cheese protein casein. No foreign bodies or artificial products are used here either. On the label side of every loaf of Gruyère AOP, the note Gruyère AOP and the approval number of the production facility can now be seen, in order to effectively combat fraud and guarantee its authenticity. For this technique, marked sheets are used to emboss a relief in the loaf. This marking gives it its identity and enables traceability. The Protected Designation of Origin (AOP) is a quality mark reserved for typical products that are rooted in their region of origin, which gives them a special character and an inimitable taste. An AOP guarantees the authenticity of products that are made with traditional skills. Le Gruyère AOP has been AOC protected since 2001. This designation has been recognized across Europe since December 2011 and has been changed to “Appellation d’Origine Protégée” (Protected Designation of Origin, AOP). ROUGH HOLLOW LAKEWAY (BACK COVER) 512-617-1776 RoughHollowLakeway.com Rough Hollow is a resort-style community on the prestigious south shore of Lake Travis in Austin, Texas. Featuring direct lake access, exemplary schools, breathtaking Hill Country views and world-class amenities. Rough Hollow offers an unparalleled lakeside lifestyle.
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edible br ooklyn
telling the story of how the City eats anD DrinKs • no. 52 sPring 2018
THE
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Member of Edible Communities No. 39 | Winter 2019
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Issue 45
Spring 2020 MARIN & WINE COUNTRY
Celebrating the harvest of Marin, Napa and Sonoma counties, season by season
m a n h at ta n
N O. 45
FLINTER 2019
MEMPHIS
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ESCAPE TO THE
ROUGH LIFE
Luxury Lakefront Living on Austin’s Spectacular Lake Travis Rough Hollow is a resort-style community on the prestigious south shore of Lake Travis. Featuring direct lake access, breathtaking Hill Country views and world-class amenities, Rough Hollow offers an unparalleled lakeside lifestyle.
30 minutes from Downtown Austin . 3 Miles of Lake Travis Shoreline . 22+ Miles of Hike and Bike Trails Award-Winning Schools . Water-Themed Amenities . Sports Courts
SEMI-CUSTOM & CUSTOM HOMES FROM THE $400s TO $5M+ R O U G H H O L L O W L A K E WAY.C O M
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Developed by Legend Communities. Exclusive sales and marketing by Legacy International Resort Properties. Obtain the property reports required by federal law and read it before signing anything. No federal agency has judged the merits of value, if any, of this property.
