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August 8, 2015

A Tea Drinker’s Frustration With Starbucks

Currently hydrating with watermelon frescas

Let, it be known, I am not a coffee drinker. Never have been, and I don’t think I ever will be. I loooove the smell of coffee- that first whiff of air when you walk into a cafe is just. so. yummy. But I have never quite warmed up to the intense, bitter flavor of a cup of joe. Part of me is also terrified that if do start drinking it, I will get hooked, because, who couldn’t use a kick of caffeine every now and then… or daily.

What I am hooked on (like at least 3 cups a day, or I feel like a piece of me is missing) is tea. Coffee shops are everywhere. Tea shops? Not so much. But the tea trend is on the rise, so stay tuned. When I’m out and about, and need a cup of tea, typically, Starbucks is the most convenient option. It’s quick, and it’s on every corner. The selection for tea drinkers has historically been lacking. One of my favorite purveyors of tea has been Teavana, so when they began partnering with Starbucks a while back, I was thrilled. I thought, “Yes! Maybe this will up Starby’s tea game!”. Let’s just say I was wrong. On a recent trip to the land of the green mermaid, I went in for a nice hot cup of tea from the Teavana line, but when I read the tea tins they had on the sale, I was so disappointed. As someone who tries to live well and eat a clean, wholesome diet, it only make sense that I avoid artificial ingredients. Several of the teas by Teavana sold at Starbucks contain “artificial flavors”. WHY does my tea have to have artificial ingredients? I know how wonderful a completely natural cup of tea tastes, so any artificial flavor would be unnecessary, and quite frankly, unwanted.

Hear me out: there are some blends of tea at Starbucks that don’t contain artificial flavors (Jade Citrus Mint, Royal English Breakfast, and Oprah Chai- thanks, Oprah) but for us tea drinkers, the selection is even more narrow if we are trying to avoid consuming artificial ingredients.

Moving on to the next reason Starbucks seriously bums me out in the beverage department: their matcha. Yes, matcha is so great for your health and wellbeing. And as someone who drinks it daily and has been obsessed since the my early high school days (which was a while ago #matchahipster), I would not recommend Starbucks as the place to get a daily matcha fix. I will admit, I get it as a treat every now and then, but in terms of the health benefits their matcha holds, tummy satisfaction is about the only benefit.

The matcha that Starbucks uses comes presweetened. This means that even if you order your green tea latte unsweetened, that matcha is still packed with sugar. The matcha powder used by Starbucks contains this ingredient list: sugar, matcha. Sugar comes first!! I am bummed that sugar is even involved at all! Matcha acts as an anti-inflammatory, where sugar is inflammatory. Putting them together lessens matcha’s awesome benefits. If you are going to enjoy a cup of matcha, please look for a product line or cafe who uses a matcha that is made from only the ground tea leaves, or a beneficial add-in, like ginger pieces.

A tip for drinking tea and matcha in general: Do not drink it with dairy if you want to get the antioxidant benefits from the tea. Whether you add a splash of milk like the British, or order a matcha latte, the casein in milk binds to the catechins (an antioxidant compound found in tea), which causes them remain unabsorbed by the body. Drink your tea plain, or order your tea latte with a dairy free milk to reap all the antioxidant benefits tea has to offer!

As a tea drinker, I will not typically go to Starbucks to get my tea fix. What would it take to get me to feel better about ordering a beverage from the coffee giant, you ask? First, Teavana should remove the “artificial flavor” from each and every tea selection that contains this pesky ingredient. Second, Starbucks must find a matcha producer that does not add any sweetener to their matcha powder. That way, we can all drink to our health.

What do you think about Starbucks? Love it, hate it, or do you fall somewhere in between? Sound off below!

XO, Alexandra

August 2, 2015

Current Faves for Gorgeous Skin, Naturally

I am a firm believer of the saying “You are what you eat”. What you feed your body determines how your body looks and feels. Think about it: our body is made up of trillions of cells that are continually regenerating. This regeneration is directly influenced by what we feed ourselves, hence, what we eat, we become. Thinking about it that way totally motivates me to nourish myself in a way that helps, rather than harms my body and skin. But what we eat is only part of the equation…

There is no question that eating fresh fruits and veggies is going to make your skin glow wayyyy more than processed junk food. Truth be told, healthy skin results from several key factors: what we eat, stress management, exercise, hydration, and skincare products. Of course, hormones and genetics play another role, which is often out of our control, but that is a whole other story! Even if you eat all the spinach and berries in the world, your skin can only look its best when all of these non-diet related factors are in balance, too.

Today I’m sharing some of my favorite new goodies that address two very important parts of the gorgeous skin equation: hydration and skincare products. First, let’s talk skincare. Just as you (ideally) want to eat a natural, junk-free diet, you really want to have a junk-free, natural skincare routine. I love products that contain natural ingredients, and are free from parabens, sulfates, phthalates, synthetic fragrances. Cue Herbivore Botanicals, one of my new favorite natural lines. Their philosophy is all about using the most natural, food-grade ingredients. According to their website, all of their products are :

“CREATED WITH:
100% natural ingredients, plant based food grade cold pressed oils, steam distilled therapeutic grade essential oils, GMO free soy wax, recyclable and reusable packaging (always glass, never plastic), many certified organic ingredients.

CREATED WITHOUT:
Synthetic ingredients, animal ingredients, parabens, sodium laurel sulfate, alcohol, phthalates, chemicals, artificial colorants/dyes, unnatural preservatives, fillers, animal testing, mineral oils, petroleum.”

YES! I couldn’t be happier with the quality they stand for with their products. On a whim, I decided to try their pink clay bar soap and their pink clay face mask. (They don’t have the same pink clay rose mask on their website anymore, but this is a similar formula.) Now I’m hooked! The products are so gentle, and leave my skin feeling clean, smooth, and fresh. Plus they smell yummy (like rose), and the products just look so pretty and modern displayed in the bathroom

What’s great about the French pink clay in these particular products is that it aids in cell renewal, drawing out impurities, and improving elasticity. Translation: mega glow! The soap also has geranium oil, which acts as anti-inflammatory (great for pesky pimples). I am so happy to have stumbled across the Herbivore Botanical line. It truly leaves my skin happy, and I feel good knowing the products are natural and effective.

Moving on to hydration. Drinking at least half of your body weight in ounces daily is so important for digestion, mental clarity, alertness, banishing bloat, and staving off hunger or that fake hunger feeling that is actually a sign of dehydration. Plus, when your cells are hydrated, your skin looks more plump and glow-y. Water also flushes out toxins, which helps keep your body and skin looking and feeling it’s best. Taking a reusable water bottle everywhere makes it so easy to stay hydrated at all times.

My absolute favorite water bottle ever is the HydroFlask . This genius bottle keeps cold liquids cold for up to 24 hours and hot liquids hot for up to 6. The bottles themselves are BPA-free and are double insulated, so they never get condensation all over the outside, or all over you! Gone are the days of drippy water bottles or bottles of lukewarm water. Seriously, I leave this in the car when I’m out running errands, and when I come back, the water is still ICE COLD!! I love knowing that I can drink up, anytime, anywhere.

Tell me below what your favorite tips/products are for glowing, gorgeous skin. Any must-try natural skincare lines I need to know about? Have a fabulous Sunday!

XO,

Alexandra

July 25, 2015

Yoichi’s: Santa Barbara’s Most Authentic Japanese Dining Experience

On the corner of Victoria and Garden, in the heart of Santa Barbara, a gem has just opened, which offers the most glorious traditional Japanese food. If you have been with me for a while, you know how I am addicted to sushi. When I happened to stumble upon Yoichi’s, only to realize that, yes, it was a Japanese restaurant, and yes, they were having their grand opening, I basically jumped at the chance to dine at the culinary whim of Chef Yoichi. Chef Yoichi is the real deal- he was the former head chef at Nobu Tokyo. NOBU TOKYO!!! It doesn’t get any better than that in the world of sushi and Japanese cuisine. By the time I walked through the door of the clean, minimalist-style restaurant, I was already on cloud nine.

Let’s get something straight- Yoichi’s is not your standard, Americanized sushi restaurant. No teriyaki bowls, California rolls, or tempura, cream cheese, spicy mayo crazy roll in sight. We are talking a true, Japanese experience with pure, unadulterated sashimi and nigiri. Guests can choose from individual pieces of sashimi and nigiri, or they can opt for the Omakase menu, which comes with the chef’s choice of the finest sashimi, miso soup, and pickled veggies. Or… if you are feeling particularly adventurous (which I was, obviously) there is the Holy Grail of Yoichi’s offerings: the Kaiseki menu. Kaiseki is seven courses of pure bliss. In traditional Japanese food culture, the Kaiseki courses flow like this:

Zensai (assorted appetizers)

Owan (Soup)

Mukouzuke (sashimi)

Yakimono (grilled dish)

Mushimono (steamed dish)

Shokuji (sushi)

Kanmi (dessert)

Within that framework, it is entirely up to the chef to create the specific menu items as he sees fit. It is because of that creativity that the magic happens. So without further ado, let’s get to the food!!!

Zensai: (from bottom, clockwise) Wagyu tataki with green onion and soy sauce, baby daikon radish with Japanese plum sauce, Kumamoto oyster with ponzu sauce, Satoimo potato and carrot simmered in lightly sweetened bonito soup, monkfish liver topped with raw seaweed. Center: Mozuku seaweed with sea grapes and Japanese mint leaf sauce.

I have never had such fresh, succulent appetizers in my life. Each bite-sized treat was perfectly balanced to form one composed plate that was sweet, briny, buttery, tart, crisp, refreshing, and rich. The wagyu beef was ridiculously tender, and the mint leaf sauce was so cooling and light. (I need to try to recreate it at home.) I couldn’t wait to try the next courses!

Owan: clear bonito flavor soup with shrimp and whitefish cake. Very comforting yet foreign all at once. Such a delicate broth and a light yet hearty cake.

Chef’s selection of sashimi: the freshest sashimi I have ever tasted! FYI, everything on this plate was edible, and I totally cleared my plate. Not everyone can say they have eaten a purple orchid, and I wanted to make sure that I could be in that elite group. 🙂

Yakimono: Grilled miso-marinated black cod with lime. I sound like a broken record, but honestly, this cod was to die for! It literally melted like butter and the miso flavor was slightly sweet and not overpoweringly salty. (Because no one wants miso overkill).

Mushimono: tofu and vegetables wrapped in Freshwater eel. I have never been one to be deterred by the appearance of food. Essentially I will try almost anything, and in this case, it was absolutely worth the risk. Word to the wise: even if food looks unfamiliar or scary, try it! This dish was incredible in texture and flavor.

Shokuji: Chef’s selection of sushi. Perhaps my favorite course, because SALMON!! Best sushi ever! (And I have had a boatload). I love actually being able to taste the fish in it’s freshest, purest form. There is something to be said about sushi that encapsulates the saltiness of the ocean, the sweetness of the fish, and the clean flavor notes that only come through with the absolute freshest fish, straight out of the water. NO off-putting fishiness, or need for the all-too-familiar sushi sauces at all.

Kanmi: sweet red bean soup with homemade mochi balls. Who doesn’t love mochi and red bean?! Easily the best mochi I have ever enjoyed. It was so soft and chewy, with just the right amount of sweetness. The Japanese have mastered the art of making desserts that balance sweetness with more earthy flavors, which I love.

Yoichi’s of Santa Barbara is not to be missed. It is one of my favorite culinary experiences ever, and I loved getting the chance to indulge in the authentic, traditional foods and flavors of another culture. Trying another culture’s food is a great way to connect with others and become more understanding of another’s preferences and background. Plus, it never hurts to take a chance and be brave! Challenge yourself to experience something that is unfamiliar! Let me know: what is the craziest food you have ever tried, and what did you think of it? Don’t ever stop growing and learning!

XO,

Alexandra

July 24, 2015

San Diego Beach Town Dining: Herringbone and Land & Water Co

If you are ever adventuring in San Diego, two of my favorite choices for California coastal cuisine are Herringbone in La Jolla and Land & Water Co in Carlsbad. I know without a doubt, I can count on these restaurants to serve up fresh fare and satisfying, healthy dishes that keep me feeling light and energized. (A necessity for the California coast lifestyle, no?) I thought I would highlight some of the delicious dishes at these restaurants, just to whet your appetite. 🙂

An arugula “panzanella-esque” salad with salmon

Herringbone in La Jolla is all about the atmosphere and the experience. The decor and style of the restaurant are not to be missed. I always love taking selfies with the puffer fish that are overflowing in the restaurant (really cool/crazy design element), and the indoor trees and high ceilings make you feel like you are dining al fresco. Love it! What excites me about the food here is that they aim to serve really unique dishes that focus on fresh seafood and seasonal produce. I love how they put a modern spin on some unbeatable classics. ( See the yummy nicoise below).

nicoise-inspired salad featuring fresh ahi tuna

Between the decor and the food, Herringbone exudes an air of the “forever on vacation” mindset. The dining experience is so fun and relaxing that even locals can’t help but leave feeling breezy and at- ease.

A playful heirloom tomato and melon salad with fresh herbs and a strong cheese: perfect flavor balance!

Land & Water Co is located in the heart of Carlsbad Village. I love everything about their food philosophy: they serve what they call “hyper-local” seafood, meats, veggies, and drinks. Even better, they stand for serving sustainably and humanely raised foods. Can I get an Amen?! The menu is out-of-this-world cool and cutting-edge, and everything on the menu tastes just as good as it looks. We all know that I am obsessed with sushi, so the fresh spin on Japanese-fusion and sushi at LWC is right up my alley.

Do not leave LWC without trying the tsukemono: pickled veggies including miso-cured burdock root, daikon, carrot, cucumber, beet. I need to find a way to make this at home!!!

We all know those restaurants where you cannot get anything healthy. Too greasy, creamy, massive, whatever. LWC is perfect counterpart to those types of joints. The menu’s mix of healthy and “yolo” dishes makes it the ideal hangout for groups of friends that are a mix of health-conscious foodies and those who haven’t been converted yet. :p There are gourmet options for those who want something leaning on the side of indulgence (crispy beef skewers with Japanese whipped mayo), but they have plenty of veggie and lean protein- based dishes (see my personal fave below). LWC knows how to please all palates, making it easy to squeeze in some tasty and totally nutritious, good-for-you eats.

The Green Roll: Quinoa, enoki mushrooms, house pickles, Haas avocado & kale chip roll, wrapped in steamed swiss chard

I love any restaurant that can serve up some really good lean, clean, and green dishes, and Herringbone and Land & Water Co do just that. The fact that they are situated so conveniently in San Diego beach neighborhoods is just icing on the cake!

Medeterranean-style salmon sashimi salad at LWC- perfect for a light summer lunch!

Let me know in the comments if you have any go-to choices for healthy coastal dining in SoCal. I am always game for trying new restaurants! Have a fab weekend!

XO,

Alexandra

July 18, 2015

Farmer’s Market Finds+What to Make With Squash Blossoms

One of the best ways to get the freshest local and seasonal foods is to hit up the Farmer’s Market. If you have access to a Farmer’s Market near you, you are so lucky!! Here in SoCal, we are very fortunate to have Farmer’s Markets all year long, and pretty much every day of the week! But for those of you who may only have the Farmer’ Market during certain times of the year, or are new to navigating the outdoor market, I have some tips to help you make the most of the Market and make sure you go home with bags full of goodies and a smile on your face!

The finds of the day: strawberries, squash blossoms, and cherry tomatoes

1. Do the Market Crawl: The very first thing I do when I get to the market is walk the entire market before I buy anything. The goal of making one’s way around the market without shelling out any cash is to help you get the most bang for your buck! Scope out which stands have the goods and produce you like, and keep the price in mind. As you walk through the market, you may find better looking and/or less expensive produce of the same kind at another stand. Case in point: I had my eye on a pint of strawberries. One stand had a pint for five dollars, but another stand not too far away was selling some gorgeous berries for only three dollars a pint. #bargainhunter

*One exception to the price rule: Do not pay less money for a product that is less than satisfactory in appearance or flavor. If lettuce looks wilted or the apples taste bland, spending a few more dollars for a better product will result in a beautiful, more flavorful end result, aka, what ends up on your plate.

The prettiest flowers come from the Farmer’s Market

2. Tag-team with a friend: If you go to the market with a friend, it can be a major cost reduction for you both. Yes those giant flats of blueberries look incredible, but there is no way you could finish them off before they start to go bad. (unless you freeze them for smoothies). If you and a friend split the cost and the actual goodies, you can both leave the market knowing that the food you bought (and the money you spent on it) won’t end up going to waste because you couldn’t use it all in time.

3. Go with an open mind: I am a firm believer of sticking to a list (it keeps you focused and helps you resist temptations from things you don’t really need), but I also like to shop with an open mind. Whenever I shop, I always make a little challenge with myself to get something that I am not used to cooking or that I haven’t had before. You never know what you will find-perhaps a new favorite food! This technique really stretches you to be more adventurous in the kitchen. On this particular shopping trip, my “challenge” food was squash blossoms. I looooooove squash blossoms, but I have only had them at restaurants or served stuffed with cheese. So delicious and decadent, but I was thinking up ways to serve up squash blossoms on the lighter side, which brings me to the recipe…

Pasta with Sautéed Squash Blossoms and Zucchini!!! This is a total Farmer’s Market recipe. I used up the squash blossoms, (which were conveniently still attached to the squash used in the recipe), and I also used the cherry tomatoes I found freshly picked at the market. This recipe is quite simple and is perfect for a summer pasta dish, served hot or cold, which makes it ideal for picnics and dining al fresco!

Serves 4

Ingredients:

1, 9 oz package of fresh pasta- I love using fresh pasta! Once you go fresh, you don’t go back! 🙂 The texture is absolutely divine. Of course, a package of dried pasta will taste great, too.
1 pint cherry tomatoes
12 squash blossoms with squash attached- if squash blossoms are not attached to the squash, 3 medium zucchini will work perfectly
1/8 tsp pepper
oil, for misting the pan
pesto, for serving
parmesan cheese, for serving

Directions:

Follow package instructions for making pasta. While water is boiling, put a large pan over medium-high heat. Mist pan with oil.
Add cherry tomatoes to the pan. Roughly julienne the squash blossoms and slice the zucchini into ribbons. Add zucchini to the pan, stirring occasionally. Cook until tomatoes have burst and zucchini soften, about 10 minutes. Season with pepper. Add squash blossoms and cooked pasta to the pan, stirring just enough to coat the pasta and wilt the blossoms.
To serve, add a dollop of pesto to each plate of pasta, and grate parmesan over the top of the dish.

Tell me- what are your favorite finds at the Farmer’s Market? Let me know if you have any tips for navigating the market, too! Have an amazing weekend, and check out the Farmer’s Market!

Xo,

Alexandra

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