Author Archives: Lia Huber

Spicy Valentine’s Day Love Potion

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Drawing from folklore, nutrition, and the laws of good taste, this invigorating beverage contains calcium-rich milk, zinc-rich pine nuts, and antioxidant-rich spices. A bit of honey lends sweetness. Will it help your love life? Who knows, but it’s a delicious and potent energy-booster nonetheless.

love-potion-recipe2 tablespoons pine nuts
2 cups very cold skim milk
2-1/2 teaspoons honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ancho chile powder
1/8 teaspoon chipotle chile pepper, or more for an added kick

In a small, dry skillet over medium heat, toast the pine nuts for 3 to 5 minutes, shaking the pan frequently and stirring with a heatproof spatula. Transfer to a plate to cool completely.

Combine nuts and remaining ingredients in a blender. (Use an immersion blender if you have one.) Divide between two glasses, and serve.

Serves 2

Seasonal Salads: Winter

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I realized something funny recently. Long after I started branching out into seasonal fruits and vegetables, my salads remained stuck in the rut of lettuce, tomatoes, cucumbers, onions. Sure, the lettuce had morphed into “mesclun mix” and the tomatoes had turned into heirlooms, but it took some time before my insistence upon seasonal produce progressed into my salad bowl.

seasonal-salads-winter-postIt hit me that when I defaulted to my comfort zone in colder months the cost was a triple whammy: the taste wasn’t that inspiring (virtually none of the ingredients were in season, which means that they were being shipped from afar and likely of a variety that was bred more for durability than for taste), it took a heavy toll on the environment (with the miles those ingredients traveled, I could rack up a free airline ticket) and it was expensive (have you ever noticed how expensive cucumbers are outside of summer?).

When I finally started to toss together more seasonal options, my world opened up . . . as it tends to do when you “limit” yourself to what’s available locally or what’s in your CSA box. Here’s a list of ingredients to inspire you while the weather is still chilly, along with an example that’s become a winter staple on our table. Try a few mix and matches, throw in a crumble of cheese or toasted nuts, and play around with different dressings. Most of all, enjoy!

Winter Salad Ingredients

  • Bitter greens like escarole, frisée (a type of escarole), radicchio, etc.
  • Fennel
  • Celery (if you can find locally grown celery—or grow your own—do . . . you’ll be amazed by how flavorful and fresh it is)
  • Beets
  • Carrots
  • Citrus (like blood oranges or grapefruit)
  • Pears
  • Apples
  • Roasted squash and root vegetables

Fennel and Granny Smith Salad with Blue Cheese

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A mandolin makes easy work of this salad. Use the flat blade to slice the fennel and onion as thinly as possible, and the julienne blade to cut the apples; or slice the apple and then cut lengthwise into long planks. I like to use Point Reyes Blue Cheese, which is a farmstead cheese made locally in Marin County.

fennel-granny-smith-apple-salad-recipe ¼ cup extra-virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey
1 clove garlic, minced
Salt and freshly-ground black pepper, to taste
1/2 pound bitter greens, such as escarole, cleaned and torn into bite-sized pieces
2 fennel bulbs, sliced as thinly as possible
1 small red onion, peeled and thinly sliced
2 medium Granny Smith apples, halved, cored and cut into matchsticks (or cut into slices 1/8-inch thick and then cut lengthwise into 1/2-inch planks)
2 tablespoons toasted pine nuts
2 ounces blue cheese, crumbled

Shake together oil, vinegar, honey, garlic and a pinch of salt and pepper in a tight-sealing jar.

Toss together greens, fennel, onion and apples. Drizzle dressing over top and toss well. Divide mixture among 4 plates. Scatter pine nuts and blue cheese over top.

Serves 4

Super Bowls V

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Yes, I’m turning to the Super Bowl as a theme today which probably comes as a shock to those of you who know me (“Super Bowl . . . that’s baseball, right?”). But it struck me as a good opportunity to highlight some of the bowls we have here on NOURISH Evolution and talk about what makes them so, well, super. Here are five for a winning Super Bowl Sunday (warning . . . there are cheesy sports puns throughout this post: be forewarned).

Warm Uppumpkin-oatmeal-thumb

Pumpkin Spice Oatmeal with Toasted Pecans – Oats are a wonder food. The beta glucans (which are a subset of carbohydrates . . . see, carbs are good) in them help lower total and LDL cholesterol, increase immune function and suppress tumor formation. But you don’t really need to be thinking about all that as you’re enjoying this ridiculously decadent bowl of oatmeal (I swear, it tastes like pumpkin pie). You can just feel good about what you’re eating and know, too, that it’s a great way to kick off the day.

Pre-Gameparty-mix-thumb

Noemi’s Remixed Party Mix – Most often, we here at NOURISH Evolution don’t look to make traditional junk food more healthy; instead we’ll look for ways to make inherently healthy foods taste sublime. But there are exceptions, and this staple of Mack family get-togethers, Chex Mix, was one of them. Make our remixed version for an addictive nibble that’s preservative-free and not entirely full of empty calories.

Kick-Offguacamole-thumb

Guatemalan Guacamole – Let’s face it; games are more about munching than about actual mindful eating. Even I know that. So if you’re going to graze, this guacamole—based on a Guatemalan recipe—will fill you up with good things: good fats, good protein. It’ll also literally fill you up . . . there’s an amazing amount of fiber in those little green guys.

Half Timeorechiette-thumb

Orrechiette with Broccoli Rabe and Sausage – OK. Half time. The Who (could my husband be happier?). At this point you’re probably over the noshing. So let’s turn to a bowl of a different sort. I’ve doubled up the vegetables in this dish and halved the pasta, but trust me, you’ll never miss it. Pungent bitter greens, nose-tingling garlic, just a crumble of spicy sausage. And easy-to-maneuver forkfuls. All-in-all, a bowl you want in hand as you watch the half-time show.

Fourth Quartercherry-crisp-thumb

Cherry-Almond Crumble – Now this is a bowl to wrap it all up with. As satisfying as this dessert is, you’ll be hard-pressed to find anything to wag your finger at. Whole oats, whole wheat, a whole lot of whole fruit and a touch of butter and sugar come together for a super-simple, sweet-tart, rich and crunchy treat.

Now dare I say it . . . go Saints! 😉

Guatemalan Guacamole Avocado Salad

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This take on guacamole comes from a Guatemalan recipe for avocado salad. There’s nothing quite like the buttery flesh of an avocado, made even better by the fact that it’s loaded with healthy fats. Do be aware, though, that those same fats make this a calorically dense dish . . . so just be conscious of your bites.

guacamole-avocado-salad-recipe2 large, ripe avocados
1 hard-boiled egg, peeled and coarsely mashed
1/4 cup jicama, peeled and cut into a 1/4-inch dice
1/4 cup lime juice, divided
2 tablespoons finely diced red onion
1/2 teaspoon oregano
1/2 teaspoon minced fresh hot chiles
Sea salt and freshly ground black pepper, to taste

Scrape the flesh from the avocados into a bowl and roughly mash them with the egg. Mix in the jicama, 2 tablespoons lime juice, onion, oregano, chile and salt and pepper to taste. Mix enough to blend the ingredients, not so much so that it becomes smooth. This should be a chunky guacamole.

Serves 8

Prep Time: 10 minutes

Count Your Blessings

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Just about every culture spanning the globe partakes in some sort of thanksgiving benediction before consuming their food. The Japanese say, “itadakimasu,” which is a humble thanks for the food they are about to receive. Muslims quote from the Koran, saying, “Eat of your Lord’s provision, and give thanks to Him.” Before a banquet, the Chinese declare, “Duo xie, duo xie” or, a thousand thanks, a thousand thanks, and Jews and Christians alike open the meal with a blessing to God for the food before them. The world over, people count their blessings.

Regardless of the culture, all thanksgiving traditions have to do with one or more of three components: giving thanks for bounty of the meal, for the sustenance it gives our bodies, and for the communion it provides between those with whom we share it.

You don’t have to be religious to benefit from giving thanks before a meal. Saying grace can be as simple as a momentary pause to focus your attention, either silently or shared openly with others, to create a more mindful mindset. Thornton Wilder once said, “We can only be said to be alive in those moments when our hearts are conscious of our treasures.” And in that way, the act of pausing to give thanks for a meal is a blessing in and of itself.

This week, whether you borrow from convention or invent your own approach, say a blessing for the food you eat and observe how it subtly transforms your meal.

Cherry Almond Crumble

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This cherry dessert is great to make when you’re stalled between fruit seasons. Frozen organic fruit is preserved at its peak and is a great time-saver when you want a quick dessert. Don’t let the number of ingredients fool you–this crumble comes together in a snap.

cherry-crumble-recipe4 cups fresh (pitted) or frozen (thawed) sweet cherries
2 cups fresh or frozen (thawed) cranberries
1/2 cup sugar
1/4 cup dried cranberries, chopped
1/4 cup dried cherries, chopped
1 tablespoon whole wheat flour
1 1/2 teaspoons cornstarch
1/4 cup slivered almonds, toasted
1/4 cup rolled oats
1/4 cup whole wheat flour
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon almond extract
3 tablespoons chilled butter, cut into small pieces

Preheat oven to 375 degrees F.

Combine first 7 ingredients in a bowl, tossing gently to coat fruit. Spoon mixture into an 8-inch square baking dish.

Combine almonds and the next 7 ingredients (through extract) in another bowl. “Rub” in butter with your fingertips until the mixture resembles coarse sand. Sprinkle oat mixture evenly over cherry mixture.

Bake for 45 minutes or until filling is bubbly and topping is golden.

Serves 8

Our Faves from the Fancy Food Show Part II

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This week, we continue our roundup from the Fancy Food Show. Here are six more of our favorites:

Project 7 – What a concept . . . changing the world through [bottled] water. The leaders of Project 7 donate 50% of their profits to non-profit organizations (which are voted for by the public) impacting seven critical areas of need: Build the Future, Feed the Hungry, Heal the Sick, Help Those in Need, Hope for Peace, House the Homeless, and Save the Earth. So each time you buy a bottle of Project 7 water (or gum or mints or t-shirt), you’re donating directly to an important cause. Feels good.

Bruce Gore Salmon – This fish is the best of the best from beginning to end. It’s troll-caught, which means it’s gentle on the environment, by family-owned and operated boats (Triad Fisheries). It’s processed and flash-frozen at sea within 90 minutes of being caught, which means it’s preserved at peak freshness. It’s shipped by barge instead of plane, which means it has a vastly reduced carbon footprint by the time it gets to you. And each fish is tagged and tracked for traceability to the source. But how does it taste? Sublime. Some of the silkiest, most sumptuous raw fish I have ever tasted.

Sub Rosa Spirits – I’m partial to unique flavor combinations. Blood orange vodka, been there done that. Chile vodka, ho hum. So Sub Rosa’s flavored vodkas—tarragon and saffron—caught my attention. Crafted by one of Oregon’s burgeoning crew of micro-distillers, Sub Rosa vodkas are clean and smooth enough to warrant attention on their own. But the beguiling hint of flavor—floral and minty with the tarragon, warm and seductive with the saffron—leave me wanting more.

479 Popcorn – I saw these guys in a candy shop on Chestnut Street in San Francisco months ago and liked the packaging enough to take a pic with my iPhone (no tasting at the time). So I was glad to see them in person (with samples) at the show and, even better, to find the quality lives up to their look. 479 is organic popcorn popped in small batches and crafted into unique flavors—like black truffle and white cheddar, and fleur de sel caramel—from scratch. A worthy indulgence.

truRoots Sprouted Lentils – Alison and I are always ones to seek out good legumes, but both of us were a bit confounded by the concept of sprouted lentils. They didn’t look like the sprouts I knew. But Esha Ray, one of the founders of truRoots, explained that sprouting a seed creates an enzymatic reaction that makes the nutrients within it even easier for our bodies to absorb. They’re in essence captured and dried somewhere between bean and green . . . and they cook faster too.

bambuBambu – Bambu is no stranger to NOURISH Evolution. I’ve loved their biodegradable “disposable” line of plates and utensils. Now I’m smitten with their colorful coconut bowls, made from reclaimed coconut husks, and cork cutting boards.