A Juice a Day Will Keep the Doctor Away

Food

At least this juice will. Ok, ok, I don’t have actual proof that this elixir will cure all that ails, but Sarah’s fresh juice recipe certainly can’t hurt and it tastes amazing. I particularly enjoy it the morning after I may have over served myself in the wine department!

To get ready for summer, I have the perfect veggie juice loaded with health promoting nutrients to enjoy as part of your wellness regime. In one easy to make drink, you can give your body a gentle cleanse, an immune boost and a big hit of antioxidants for glowing skin. I have carefully selected these ingredients based on their powerful health benefits:

BEETS

Listen up ladies, drinking beet juice before a workout has been shown to enhance your performance by giving you longer lasting energy and endurance. Beets taste a little earthy yet delightfully sweet. They support Phase 2 of your liver’s detoxification process and help to purify your blood. Beets also assist in the healthy functioning of your immune system due to their high Vitamin C content, while the potent phytonutrients that give beets their deep red color help to ward off inflammation and illness.

GINGER

Ginger has natural anti-microbial properties keeping undesirable microbes out and the beneficial microbes thriving in your GI tract. As a natural anti-inflammatory, Ginger helps with pain relief, especially joint pain, menstrual pain and headaches. Ginger is also great for revving up your metabolism and encouraging natural weight loss. Lets not forget about how great it is for our immune system when fighting a cold or the flu.

CELERY

Celery is one of the most alkalizing foods you can consume helping keep your body balanced and healthy. It’s the perfect summer food as it is rich in water and electrolytes and has a cooling effect on the body. It has the ability to fight inflammation, treat nasty colds and clean out your digestive system. You can add as much celery as you desire to your daily juice.

CUCUMBERS

Cucumbers are mostly water, hydrating your body in the summer heat and allowing you to detox naturally. They are a great natural weight loss aid and are amazing for boosting the healthy appearance of your skin. Cucumbers are a fabulous way to add liquid volume to your juices.

LEMONS

Lemons are natural detoxifiers, energizers, weight loss and digestive aids, skin health enhancers and are loaded with Vitamin C for an immune boost. As I like to say, “a lemon a day helps to keep the doctor away.” Hot tip: when you make a green juice, adding lemon counteracts the bitter flavor from the dark leafy greens you use, making your juice taste much better.

APPLES

Apples are low sugar fruits that contain antioxidants that detox and alkalize your system (similar to celery, balances your body). They are the ideal fruit to add to your veggie juice for a little touch of sweetness.

CARROTS

Carrots are loaded with vitamins and minerals, especially the powerful antioxidant Vitamin A in the form of beta-carotene. This shot of Vitamin A boosts the immune system and gives you radiant skin. Carrots add a lovely sweet flavor to this juice.

RECIPE: CLEANSING BEET JUICE

INGREDIENTS (all organic where possible)

1 medium sized red beet, washed thoroughly
1 inch piece of ginger root
2 stalks of celery (use more if desired)
1 large cucumber (use more if desired)
1 lemon, peeled and pith removed
1 green apple, cored and cut into wedges
1 carrot

DIRECTIONS

Wash and prep all of the ingredients.
Run them all through your juicer (editors note: I love the hurom juicer)
Stir the juice and serve into 1 large glass or 2 small glasses for sharing.
Drink immediately for maximum freshness and nutrition, or store in the refrigerator in an
airtight mason jar and enjoy within 24 hours.

For the rest of our healthy recipe series CLICK HERE!

photography by joe lee // styling by sarah hawthorne

A Noodle Salad So Good, You Won’t Miss the Gluten

Entertaining

Now that we’re in the middle of May it’s that time. To say ta-ta to the carbs. I know, I loved them all winter long too, but I’m in the mood for fresh lighter fare these days. This cucumber noodle salad, our third installment of your get ready for summer recipes, is totally satisfying. And did you know sesame seeds have more calcium per serving than dairy? Yeah, neither did I! Thank goodness we have my girl Sarah her to school us all.

Cucumbers are the ultimate summer food! I have incorporated them into this light and tasty “noodle” salad to cool your body down after hours spent by the pool or better yet at the beach! Cucumbers are one of the most hydrating vegetables on Earth, keeping your organs and skin cells happily nourished. Eating or drinking cucumbers helps to flush unwanted toxins from your delicate system and aids in natural weight-loss. Winner!!! You also get a hefty boost of valuable vitamins and minerals, as well as fiber to keep you insides clean and regular.

Hot tip: turn your home into a relaxing day spa by adding some cooling cucumber slices to your eyes to eliminate any puffiness and throw some in your water glass for a delightful flavor kick.

But wait, there are other super foods added to this simple salad to give you a health and beauty boost this season. Carrots are loaded with beta carotene, a form of Vitamin A, which boosts the immune system and gives your skin a natural glow. Sesame seeds are one of the richest sources of calcium on the planet, so ditch the dairy this summer which can trigger acne, seasonal allergies, inflammation and GI distress in some people. So go ahead and go for these small yet mighty power seeds instead.

Last but not least, cilantro is one of the most detoxifying herbs you can use regularly as a garnish for any savory dish to reap the endless benefits of its cleansing and purifying properties. So there you have it, so many great reasons to love this Asian inspired summer salad.

SESAME CUCUMBER NOODLE SALAD

recipe inspired by Willow Arlen from Will Cook For Friends

Time to make: 20 minutes
Serves 4

INGREDIENTS (all organic where possible)

SALAD
2 large English cucumbers (straight from the crisp air of the refrigerator)
2 large / thick carrots, optionally peeled

DRESSING
1 tsp. sea salt
2 tbsp. rice vinegar
1 tbsp. fresh lime juice (optionally include some zest as well)
2 tbsp. raw honey
1 tsp. toasted sesame oil
Crushed red pepper, to taste (start with a pinch)
A generous sprinkle of black and white sesame seeds (1/2 – 1 Tbsp.)

GARNISH
Sliced green onion, to garnish
Fresh cilantro leaves, roughly chopped to garnish

DIRECTIONS

Make quick and easy cucumber and carrot noodles with your spiralizer, jullienne peeler, or by simply using a sharp knife to slice them thinly.

Place the cucumber noodles into a strainer or onto a piece of absorbent paper towel to allow any excess water to drain thoroughly for approx. 15 minutes. After, use additional paper towel to pat dry and soak up any remaining drops.

In a little bowl, mix together all of the dressing ingredients.

Add the cucumber and carrot noodles to a large salad bowl with 2-3 Tbsp. of the dressing mixture. Toss to coat. Serve and garnish with green onion and cilantro. Best enjoyed fresh after making.

photography by joe lee foto // styling by sarah hawthorne

5 Inventive Spring Salad Ideas

Food

Who else is ready for some fresh recipes?! After subsisting on winter soup for the months on end, I’m ready for some light, crisp – and most importantly easy – recipes I can make in under 15 minutes (the mama struggles are real friends).

Enter the salad. We’re only days away from moving into our house and I will soon be standing in my dream kitchen (!) and I cannot wait to get back to cooking. Or in this case, chopping. It will take some time to dig out my pots and pans of course. To get ready, I’ve made the rounds of my fave food blogs and have bookmarked the following five spring salad recipes. I have a feeling they are going to be on heavy rotation as we unpack.

A Green Monster Salad is simple, gorgeous and of course delish. This one’s secret is the Basil Vinaigrette dressing that gives it a little extra kick. Gimme.

We’re all familiar with a charcuterie board (I hope you’ve seen our very popular one), but how about a veggie smorgasbord? Instead of salami, pack your board with a mix of farmer’s market fresh produce for a bright and colorful set up. Add in sides of almonds, crackers and a good dip or two – this board features spinach hempseed pesto and white bean dill. It’s the perfect way to do girls night without overindulging, even with that second (or third!) glass of wine.

Salad for breakfast?? Don’t mind if I do. This Persian dish is gorgeous with basically zero prep required. Simply top lebnah with feta, sprinkle liberally with herbs and pair with fresh veggies, fruit and pita. See ya later pancakes.

When you’re in need of a little extra protein, just add poke – aka ahi tuna – to your salad. This one-bowl meal is like sushi deconstructed, sans rice. While you can certainly follow the recipe, you can toss in virtually anything you have on hand and still come up with something yummy. I think I just found my new go-to lunch.

It’s officially asparagus season – one of my favorite times of the year – so make this recipe as often as you can this month. This salad combines asparagus with one of my other favorite spring veggies – fava beans. People are often intimidated by them, but with just a little extra effort, fava beans are a delicious addition to basically anything. And any salad topped with a touch of cheese is a winner in my book.

What are you salivating for this spring? Any new food blogs providing you with endless recipe inspiration? Leave your favorite tips in the comments below.

recipes via what’s gabby cooking / love & lemons / a life well lived / camille styles / sassy kitchen

Readers’ Top 5 Favorite Recipes

Entertaining

Over the years, we’ve amassed a pretty good bank of recipes here. From full meals to beautiful salads there’s quite been quite a variety, but some have been particularly crowd pleasing. To kick off the new year, I went back through archives – in some cases way back – to find the our best of the best and these five recipes stood out as the ultimate crowd pleasers.

Btw, they all happen to be served in a bowl. Coincidence? I’ll let you be the judge!

Five Ingredient Pasta Recipe

This Five-Ingredient Creamy Salmon Pasta is possibly our most popular (and easiest) recipe to date.

Acai Berry Bowl Recipe

Acai bowls had a moment last summer, but they’re not going anywhere. And why should they? They’re absolutely delicious and super easy to make.

Coconut Chocolate Pistachio Tart Recipe

Now, I know you can’t exactly count dessert as healthy, but these gluten-free Coconut Chocolate Pistachio Tarts are made with almond flour, coconut milk, dark chocolate and zero refined sugar. And they’re 100% worth the calorie indulgence.

Insalata di Arance

It’s the heart of citrus season so it’s the perfect time to test out this Italian-inspired Orange & Fennel Salad. The salt of the olives is an interesting counter-point to the juicy oranges.

Roasted Cauliflower + Sage + Hazelnut Risotto

Tis the season for comfort food and this delicious risotto recipe created by our food contributor Zoe certainly does the trick.

I’ve managed to stick to my home-cooking resolution thus far. This past weekend I cooked salmon, pasta and we made a soup! What are you favorite go-to homemade recipes? I need to add more to my list so please send me more of your favorites! I’m banking them all on Pinterest right here.

3 Special Sauces Every At-Home-Cook Should Master

Entertaining

To continue with my resolution to make more meals at home this month, I’m turning my attention to sauces — that versatile, last second add-on that packs a serious punch of flavor to any dish. You can quite literally use special sauces on anything from chicken to fish to leftovers! Use them as a dipping sauce with bread or slather them on a sandwich, mix them with roasted veggies or top grilled fish or meat.

Here are three special green sauce recipes from around the world and created by my friends at Good Eggs that’ll bring any dish from bland to party-in-your-mouth-amazing.

Green Olive Salsa Verde

Ingredients:
2 tbsp. Salt Packed Capers
About 4 tbsp. of Red Wine Vinegar
A tablespoon of Shallots, diced
A handful of Arugula roughly chopped
A handful of Parsley, roughly chopped
A handful of toasted Almonds, roughly chopped
A handful of Castelvetrano Olives, pitted and roughly chopped

Rinse the capers of their extra salt in a strainer and place in a big mixing bowl, along with the chopped greens, chopped olives, almonds, vinegar and shallots and a few glugs of olive oil.

Major pro tip for de-pitting olives: to easily remove the pits from the olives, put the olive on a cutting board and place the flat edge of a chef’s knife on top of the olive. Using the heel of your hand, rap the knife a few times until the olive has softened up and the pit slips out easily.
Salt and pepper to taste and adjust the acid levels as you wish.

Green Goddess Aioli

Ingredients:
1 egg yolk
1 cup of olive oil
1 anchovy fillet
1 clove of garlic
A bunch of chives
A bunch of tarragon, leaves removes from stems
A handful of parsley, leaves removed from stems
The juice of one lemon
Salt & pepper

Place egg yolk in the bottom of a mixing bowl and add a few drops of olive oil. Whisk vigorously until the olive oil is fully incorporated. Keep adding a tiny bit of olive oil and whisking it into the yolk until you have a pale yellow, fluffy aioli. Your arms will be tired, but it’s well worth it!
In a blender, add the herbs, garlic, lemon, anchovy and a few glugs of olive oil. Whir together until it’s a smooth puree.

Gently fold the herby puree into the aioli with a spatula. Adjust salt, pepper and lemon to taste.
Serve as a dip for veggies, alongside simple steamed shellfish, spread on toast or add a dollop to a green salad.

Chermoula

Ingredients:
1 teaspoon of cumin seedds
A big handful of parsley leaves & stems, coarsely chopped
A big handful of cilantro leaves, coarsely chopped
3 cloves of garlic
1 teaspoon of smoked paprika
About half a cup of olive oil
A small chunk of peeled fresh ginger (about the size of a peanut)
A few squeezes of lemon

Combine all ingredients in a blender and blend until it has the consistency of a chunky puree. Adjust acid, salt and pepper to taste.

Chermoula is delicious stirred into a fresh batch of labneh, a topping for broiled fish or a marinade for chicken.

No matter how you use them, this trifecta of green sauces will never do the at-home-cook wrong. January’s traditionally ~~bland~~ healthy dishes just got a flavorful upgrade in our house.

original photography, recipe and styling by good eggs for apartment 34

Taco Tuesday Just Got THAT Much Better

Food

For all of the certified Mexican food addicts out there, today marks a very special day for us. It’s a.) Taco Tuesday – a legit day on our weekly calendar – and b.) Cinco de Mayo, THE holiday to indulge in as many tacos as possible – as if anyone needs an extra excuse to celebrate Taco Tuesday! And while we have our fave local haunts for the juiciest carnitas in town, there’s no doubt the crowds will be fiery for a fiesta all day long. So we’ve found the most delicious street taco recipe to make at home – the perfect place to stuff yourselves silly while enjoying endless amounts of margaritas!

Homemade Street Tacos

Ingredients:

2 tablespoons canola oil
1 (1.5 pound) chicken, chopped
1 McCormick Taco with Chipotle & Garlic Skillet Sauce
8-10 small corn tortillas
Condiments
1/2 onion, chopped
1/4 bunch cilantro
2 avocados, sliced
2 limes, quartered

Directions:

Heat canola oil in a large skillet pan over medium heat. Add in chicken and cook until just browned. Stir in McCormick Skillet Sauce and cook until chicken is done. Remove from heat, fill in tortillas and serve with condiments.

Are those not some of the best looking chicken tacos you’ve ever seen?? This simple recipe is a thing of beauty. Consider this our Cinco de Mayo gift to you. Enjoy!

And if you’re thirsty for some tequila, check out these slurp-worthy cocktails!

image + recipe via Bakers Royale

The Perfect Deviled Egg Recipe Just in Time For Easter

Entertaining

Mastering a perfectly cooked egg is a lot harder than one may think. Timing and delicacy are of the utmost importance. And if you’re a wannabe cook like me, the only way I’ve really mastered this delicate ingredient is by butchering it into a scramble. Luckily, the ladies from Spoon Fork Bacon have come out with an ah-mazing cookbook, The Perfect Egg, that sheds a fresh light on the typical breakfast go-to. With simple styling and easy-to-follow recipes, this cookbook makes cracking the code to the perfect egg as approachable as it is beautiful!

From decoding different egg varieties to whipping up the staple sauces (from mayo to creme anglaise!) and mastering recipes for breakfast, dinner and everything in between, you will learn something from this book. For starters, try your hand at nine varieties of deviled eggs – just in time for Easter! For the more adventurous, bring Parmesan Popcorn Puffs or Herb and Cheese Macarons to the next potluck.

But beyond the basics, the most mind-blowing recipes in this book are the most eye-opening – starting with the question: eggs for dinner? Why not?! Because after drooling over the Poached Yolk-Stuffed Ravioli and the Roasted Bone Marrow, you’ll seriously rethink eggs from morning to night. And the best part? You can buy 18 eggs for under $5 and have a field day in the kitchen.

We’re going to leave you with our favorite deviled egg recipe from the book, sure to impress everyone this Easter weekend.

Sautéed Shallot + Pancetta Deviled Eggs

Ingredients:

12 hard-boiled eggs
6 tablespoons mayonnaise
2 1/2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1/4 teaspoon salt
pinch of granulated sugar
2 tablespoons unsalted butter
3 tablespoons minced shallots
2 tablespoons crumbled cooked pancetta
smoked paprika for garnish

Method:

Prep your boiled eggs per usual – cutting lengthwise, scooping insides and mixing mayonnaise, mustard, vinegar, and seasoning until no lumps remain.

Melt 2 tablespoons unsalted butter in a small skillet over medium heat. Heat until butter begins to brown. Add 3 tablespoons minced shallots and saute for 3 minutes, until barely translucent.

Mix shallots and 2 tablespoons crumbled cooked pancetta into the yolk mixture and serve!

images and recipe c/o The Perfect Egg

Three Recipes You’ve Gotta Try this Month

Food

With Halloween already a distant memory and Thanksgiving right around the corner {leading straight into holiday cookie mania}, there’s precious little time left to flex some foodie muscle! Soon menus will have to be skewed to the common dominators of large family gatherings, so I’d get to cooking while the cooking is good! Thankfully, food blogs like my lastest discovery, Renee Kemps have me highly motivated to experiment with some new recipes before the onslaught of visitors starts!

Soup is my ultimate fall comfort food. Light but soothing, rich in flavor but easy on the stomach – a fabulous steaming bowl of homemade soup is the perfect thing to rely on before the heavy holiday meals start up. This Roasted Tomato and Bell Pepper Soup, looks absolutely luscious, even though there’s not a drop of cream in it! Definitely know what I’m going to be whipping up this week!

On my bucket list for this year was to learn to make homemade bread. Well – I better get to it because time is running out! This gorgeous loaf of homemade Rye, aka a petit boule is certainly motivating though. While I highly doubt my first go will turn out so beautifully, I’m going to give it a try! Who knows, maybe homemade bread will make it onto my Thanksgiving table!!

My favorite way to prep for holiday feasting is with salads. They by no means have to be depriving. When you put a little oomph into your salad they are packed with flavor, texture and are just as satisfying as anything uber indulgent. This lentil salad with roasted beets and tomates has the warm hearty flavors that scream fall. Fresh herbs give it depth and complexity and the addition of some goat cheese makes it feel just a little decadent. It’s salads like these that’ll justify those second helpings of stuffing {and pie!} come Thanksgiving!

What about you? Do you have signature dishes you love this time of year. I’m always looking ot add to my repertoire, so I’d love to know your latest favorites!

All images via Renee Kemps.com

Because Some People DO Need A Recipe for Toast

Food

More accurately, a recipe for the toast du jour: crostini. But in the grand scheme of things there really is no measurable difference in preparation except for the use of an oven in lieu of a toaster. Either way, there is no denying that this crostini recipe with blackberries and goat cheese is not only the easiest thing to make for a brooding All Hallows brunch, it also tastes and looks bomb.com. It’s the only recipe that you don’t really need to be told to you, but we’re doing it anyway. Because let’s be real, there are some cooking-challenged-souls out there who are just a few steps past getting water to boil. We promise, this recipe you can do!

Blackberry and Formage Blanc Crostini

1 basket of fresh organic blackberries
1 fresh french baguette
formage blanc (or substitute your favorite goat cheese)
2 T wild flower honey
fresh mint for garnish

Slice baguette into 1/2 inch diagonal slices. Toast baguette slices in oven, at 400 degrees, until golden brown. Set on your favorite platter and spread generoulsy with cheese {as much or as little as you like!} onto one side of the crostini. Place washed berries on top {you could also quickly warm them slightly to really get their dark juices flowing!}, drizzle with honey and garnish with freshly chopped mint.

Since this dish is so incredibly simple, it’s really all about picking the very best ingredients. We’re suckers for local San Francsico faves Cowgirl Creamery and Acme bread. Definitely make a point to search out the best sources for top notch ingredients in your area and you won’t be disappointed. These crostini would be equally good with pears or apples. We just might try all three this weekend!

Catch up on the rest of our All Hallows Brunch right here.

original photography for apartment 34 by Aubrie Pick

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