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July 20, 2017

Summer Bikini Picnic

Summa summa tiiiime! If you don’t have at least one picnic/ beach bbq/ al fresco dining situation during the summer, are you even living? Outdoor dining is one of my favorite parts about the sunshine season. It is care-free, relaxing, and adventurous all at once. I can’t think of anything better than enjoying some delicious food and enjoying nature at the same time.

Besides good weather and good company, good food is the foundation of a successful picnic. When it comes to standard picnic fare, what comes to mind? Probably hamburgers, hotdogs, and some variation of a pasta or potato salad. But straight up, picnic food can leave you feeling a bit heavy and sluggish, which is not ideal when you are at the beach or pool rocking a bathing suit. Ya feel?

The items on this Bikini Picnic menu are designed to keep you feeling light, bloat-free, and totally satisfied, too. Eating the right kinds of foods can make a huge difference in how you feel, both on the inside and on the outside. Enjoy your food and feel confident? It’s a win-win! Let’s kick it off with everyone’s favorite summer melon…

Zesty Watermelon Salad

Watermelon is super versatile! Sweet or savory, watermelon can handle a slew of herbs, spices, and dressings. I love this simple but flavorful watermelon salad. Since watermelon has such a high water content (duh), it makes a great hydrator and de-bloater. All the other ingredients add a boost of flavor, so feel free to adjust to your own preferences. I like it spicy (kicks the metabolism up a little notch), but it’s just as delicious mild.

Ingredients

1 whole watermelon, cut into bite-sized cubes

1 cup cilantro, roughly chopped

1/4 cup balsamic vinegar

1 tablespoon grated ginger

1 tablespoon lemon zest

1/4 teaspoon chili powder

1/4 teaspoon cayenne pepper

pinch of large flaked salt

Toss all ingredients gently in a large bowl. Refrigerate for at least 30 minutes. Can be made a day in advance for the flavors to really meld.

Kale and Avo Chop

A nutritious rainbow veggie salad if there ever was one! The fiber content keeps you feeling full, but not stuffed. Healthy fats from the avocado help satisfy, too. Not to mention, the plethora of vitamins and nutrients in this salad-vitamin A, C, E, K, folate, phytochemicals- are anti- aging, anti-inflammatory, and skin-loving. (Very essential when you are braving a bikini and a fresh face.)

Since the kale is massaged and allowed to marinate, it breaks down and becomes easier to digest. (So if kale normally bothers your stomach, *ahem-gas and bloating*, you may find that you can eat it this way with no issues). This salad gets better the longer it marinates, so make it a day (or two) ahead.

Ingredients

4 cups of kale, stems removed, chopped

1 cup purple cabbage, shredded

1/4 cup olive oil

2 tablespoons white wine vinegar

pinch of salt

1 cup red bell pepper, diced

1 cup carrots, cut into matchsticks

2 cups cherry tomatoes, halved

1 large avocado, cubed

Combine kale, cabbage, olive oil, vinegar, and salt in a large bowl. Use your hands to massage the dressing into the kale and cabbage. After a few minutes, you will feel how the kale and cabbage “relax” a bit and start breaking down. At this point, add all other ingredients, and gently toss. Enjoy right away, or allow to marinate in the refrigerator for up to 2 days.

Truffle Sweet Potato Fries

This one is a bit of a wildcard, but I have been craving sweet potato fries like mad lately, so I took matters into my own hands and baked some up! They look so cute packed into individual mason jars. Plus, every picnic deserves to have some fun food- proof that you can still enjoy your fave foods, nourish your body, and feel good.

Adding truffle makes the fries feel a bit more fancy, and it just tastes amazing. These are not your average fry- they are baked and not… fried, so you don’t feel like a greasy blob after. Sweet potatoes boast the added bonus of skin-boosting vitamin A, so in one way or another, the fries are keeping you looking gorgeous. 😉

I know every corner of the internet has a fry recipe, and this one is not much different, but it yields a nice, crisp fry with a few easy tricks (thin slices, no overcrowding the pan, and using arrowroot starch for crisping). Nothing complicated, because you don’t have time to be stuck in the kitchen when it’s perfect beach weather outside.

Ingredients

One sweet potato per person (easy starting guideline for how many potatoes to cut up)

1 teaspoon arrowroot starch per potato (could also use cornstarch, making sure it’s organic).

One tablespoon olive oil per potato

1/2 teaspoon truffle oil per potato

1/8 teaspoon truffle salt per potato

Preheat oven to 400 degrees. Slice the potatoes lengthwise into about 1/4 inch thick slices. The key to a crisp fry is a thin cut. On a baking sheet large enough to keep the fries from being overcrowded, toss sweet potatoes and arrowroot starch to coat. Drizzle with olive oil and truffle oil, ensuring there is enough room for the fries to have enough space. Bake for 15 minutes, toss, then bake for 15 more minutes. Finish with a sprinkle of truffle salt. Dig in!

What are your go-to dishes for summer outdoor dining and picnicking? I find that I always gravitate towards light, refreshing food in the summer, like poke, gazpacho, and salad bowls! The occasional pizza slice and rosé might work it’s way in there, too. #balance.

I’m off to enjoy some sparkling grapefruit water and chopped kale salad on my patio! (al fresco dining obsessed). Have a fab weekend!

XO,

Alexandra

July 10, 2017

Watchu Know Bout Wagashi?

Fun fact: I am deeply fascinated, almost obsessed with Japanese culture and food. I feel so drawn to it, almost inexplicably so. Maybe it’s rooted in the beauty, poetry, and philosophy of it all. There is complexity and simplicity perfectly balanced in so many things, from the food eaten to the way of life. I could geek out on it allllll day. Japan is obvi on the top of my bucket list. Matcha, sushi, Hello Kitty, ancient geisha skincare secrets, the list goes on- I’m all about it!

Today’s post is all about an element of Japanese food culture that I love: Wagashi!

So what is wagashi? They are Japanese-style sweets that combine the traditional with simple beauty. Is it art or is it food?? LOL, sometimes I feel like it’s too pretty to eat, but then I remember how delicious it is and just enjoy it 😉 . Wagashi is based around the four seasons, so the flavors and appearances of the dessert offerings will rotate to match the seasons and to represent the joy and harmony that the season brings. If it’s spring, the wags will evoke springtime in every way. Without a doubt, it’s a culinary art form.

Kasutera- Matcha Sponge Cake

As a dietitian, I believe that desserts should be treats- enjoyed in moderation, and really, truly enjoyed with zero guilt. One thing I love about wagashi desserts is that they are made from whole foods and almost strictly plant ingredients (vegan-friendly!) with ingredients like red bean, kidney beans, rice, sweet potato, and sesame as the staples (love!!). They are sweetened lightly with fruit and sometimes a small amount of unrefined sugar. Since wagashi is all about balance, they are never overly sweet, and are traditionally served with a cup of green tea. (See the balance between the sweet wagashi and the more bitter, earthy green tea??) Balance is the name of the game.

Who would have thought a dessert could carry so much intent and meaning? Wagashi is like the exact opposite of a standard store-bought cupcake. When a food is so deeply connected to art, culture, and life meaning (so poetic, right?!), it makes it feel so special. You appreciate the food more, savor it, never eat it mindlessly. Wagashi requires you to eat with all of your senses activated.

Green Sencha Tea- grassy, vegetal, bitter-sweet

Eating with all the senses- such a great practice to implement in our daily lives when we consume food. It makes the meal (or dessert) more enjoyable, aids in digestion, and increases satisfaction. (Nothing is worse than eating in a hurry and not paying attention, only to realize you’ve eaten the whole bag of granola!!) Take the time to pause, really taste the food, and see how you feel.

Our brains need time to register that we are eating before we begin to feel full. This will prevent overeating. Hara hachi bu, another Japanese philosophy is to eat to 80% fullness, which has been shown to improve longevity. It is a concept that has been popularized by the Okinawan people, who happen to be living in what is considered a “Blue Zone”, where there is a large proportion of people living to 100 years or older. They are clearly on to something… Hara hachi bu is one of their several “fountain of youth” pillars.

Hakutou Jelly- White Peach Jelly, served chilled

So where can you get authentic wagashi? Look at Asian grocers, or buy online. But always check the ingredients!! Sometimes companies who mass-produce wagashi use filler ingredients like corn syrup or preservatives like sodium benzoate. A little effort in ingredient investigation makes a big difference. Trader Joe’s and Whole Foods both sell mochi (a rice cake filled with sweet red bean paste), which would be a good “gateway” dessert to trying wagashi, and would be relatively accessible for most of us in the states who cannot jet off to Japan on a wagashi whim.

Langue de Chat- Matcha Wafer; Taiyaki-Matcha Fish Shaped pancake filled with red bean

Keep scrolling through to see some more beautiful variations of wagashi. You can tell that the ones in these photos are reflective of the spring season. Think cherry blossoms, peaches, and floral designs. Oh and bunnies-yes, bunny-shaped desserts!!

Usagi-Bunny bean cake aka cutest thing ever!

Kusa mochi- mochi colored with mugwort leaves and filled with red bean

Oshka Shigure- Sweet red bean in a cherry blossom bun

Shikanshuku- dried persimmon bean cake

Have you tried wagashi before? I don’t get wagashi too often, and normally it is a celebratory treat that I get as a gift on Christmas or my birthday. Each dessert is presented so beautifully, they are absolutely perfect for a special occasion! I will literally take the smallest bites so I can enjoy them for as long as possible haha (after I take a million photos). Enjoy with a cup of hot tea, and you are basically transported to Japan. #goals.

Have a fabulous week!

XO, Alexandra

July 3, 2017

Sparkling Rosé Floats

Just in time for the Fourth of July, and all summer festivities in fact: Sparkling Rosé Floats! I would hardly call this a recipe, because it is an easy “throw all the ingredients together” type of drink. Quick to make, and refreshing-which is the perfect combo for the long, leisurely days of summer where you would rather be outside than mixing drinks in the kitchen.

This idea started out as a joke between my sister and I. She knows I have a love for rosé and she loves that it is National Ice Cream Month, so what better ingredients to combine for a festive treat? This recipe was born on a whim, proving that some of the best things result from a crazy, spontaneous idea. I’ve never been a fan of a root beer float, but I can get behind a rosé float for sure!

If rosé isn’t your thing, or if you prefer not to drink, a mocktail version could be made simply by omitting the alcohol and using more sparkling water. Or, get an extra boost of probiotics by using kombucha as a bubbly base for the ice cream, like my sister did.

I wouldn’t call this the skinniest drink you could enjoy, (celebrate, relax, savor the drink), but if you are feeling a festive float, this recipe is amazing for two reasons:

The rosé is cut with sparkling water, so it takes longer to sip the drink, while also helping to hydrate you (hydration is key when drinking). You will end up feeling like you are consuming a larger volume while cutting calories from alcohol.
The portion of ice cream is only 1/2 cup, so your ice cream intake is automatically controlled (as compared to the temptation of eating out of the pint). Scoop 1/2 cup into your glass, and enjoy. Too much ice cream in a glass of rosé is not a fun thing. The ratio is important. This is a beverage, not an alcohol-infused scoop of creamery. 😉

Time to defrost the ice cream and chill the rosé! Pro tip- To keep drinks cooler longer, freeze fruit and use as ice cubes in the glass. Add just before scooping in the ice cream.

Sparkling Rosé Floats

Serves 4

1 bottle of your favorite Rosé (I used Summer Water)

2 cups sparkling water (I used Sprindrift Raspberry Lime for a fun flavor combo)

1 pint vanilla ice cream (I keep it dairy-free with GoBeyond Organic Vanilla)

Strawberries, for garnish

In four glasses, split rosé evenly. Top off with 1/4 cup sparkling water, then add a scoop (one fourth of a pint) of ice cream. Garnish with strawberry and enjoy!

I hope you have a magical Fourth of July. Any fun plans?? Cheers!

XO,

Alexandra

June 24, 2017

Lemon+Mint Summer Smoothie

Summa summa time! Hands down my favorite time of the year. Everyone relaxes a bit (which I def need to do), the days are longer, and there is a feeling of freedom and adventure in the air. When it’s hot outside and beach days are on the horizon, my go-to snack or meal becomes the smoothie. It’s quick, easy, and oh-so refreshing. Plus, what’s cuter than toting a little mason jar or tumbler to a beach picnic? (Nothing)

Ice cold lemonade, lemon sorbet, or even a little limoncello are all reminiscent of the sunshine days of summer. Add a little mint, and it’s like the cooling cherry on top. In the summer, I love to eat foods that help prevent bloating, keep skin looking fab, and obviously keep you cool in the heat. This smoothie does all three! Time to pull out the umbrella straws!

The way we are using lemon in this recipe might be a littttle unconventional, but hear me out. We use the whole lemon (except for the seeds). I’m talking rind, pith, everything. Why you ask? Well the external parts of the lemon are seriously full of nutrients! Once the lemon is all blended up, you won’t even be able to tell that the whole fruit was used.(No funky texture or bitter aftertaste like you might expect). When life gives you lemons, instead of making lemonade, you should make this smoothie! Let’s break down the benefits below.

Lemon: Crazy-potent source of vitamin C (even more in the peel!) which is great for quenching free radicals and promoting healthy collagen production #foutainofyouth. It contains plant nutrients like quercetin and limonene that act as antioxidants, preventing inflammation. Limonene has also been studied for its anti-cancer properties. Quercetin fights inflammation linked to many chronic diseases, from heart disease to diabetes. Citrus fruits are one of the best sources of quercetin, and most of it is found in the peel and pith. How many times have you squeezed a lemon for its juice then thrown away the peel? Wash it well, go for organic if possible, and then use the whole thang in this recipe!

Blueberries: One of the most potent food sources of antioxidants. Research shows they have anti-cancer properties. Other benefits include memory-boosting, anti-aging, and overall anti-inflammatory goodness. That gorgeous dark color holds powerful polyphenols like anthocyanins, which are great for disease prevention and beautiful skin.

Mint: Freshens breath, soothes the stomach, and promotes digestion. If you have tummy woes, mint is your friend. If you are someone who gets a “gurgly stomach” or nausea, mint is great to incorporate into your diet, and this smoothie is an easy way to do so.

If the body-loving benefits of this smoothie aren’t enough, it just tastes like an indulgent lemon bar or one of those Italian lemon shortbread cookies. So. good. I’m thinking these would make amazing popsicles to enjoy poolside…just sayin’! I would also whip this one up post-workout, and add a little tahini for some healthy fat. How rad that this doubles as post-workout fuel AND dessert?! What more could you ask for?

Lemon+Mint Summer Smoothie

Serves 2

1 cup frozen blueberries

1/2 cup mint leaves, packed

1/2 lemon, seeds removed, skin on

2 scoops protein powder

1 cup flax milk (or other non-dairy milk of choice)

2/3 cup water

Put all ingredients into blender. Blend on high for 30 seconds. Enjoy!! Easy peasy lemon squeezy!

What’s your favorite smoothie combo? What are the foods that you love to have every year that are just the epitome of summer? For me, summer isn’t complete without watermelon, homemade gazpacho, lots of fresh guacamole, plus a little zesty lemon flair on everything. And all the “al fresco” dining of course!!

Talk soon!

XO,

Alexandra

June 15, 2017

Somerset: Restaurant Road Trippin’

With today’s restaurant review, I feel like no intro is necessary except that I went here, loved it, and you should totally add it to your Santa Barbara restaurant bucket list. (we all have a restaurant bucket list, right?? Well I do lol.) With summer vacation in full swing, it’s high time to take a California coastal road trip straight to Santa Barbara! Read further to get the deets on this SB gem.

In the heart of downtown Santa Barbara lies Somerset– no signage except the golden engraved plaque on the white wall out front. Very high-society, almost like an unspoken hideaway for the residents of the American Riviera. The whole restaurant, from design, to menu, to cocktails, breathes old-world European “Grand Cafe” vibes. Somerset is modern- yet-classic fine dining with a 1950’s Parisian twist. Chef Lauren Hermann cooks food within the realm of seasonal, farm-to-table California cuisine. As she puts it, the menu can be described as “being innovative yet rustic and approachable”. Count. Me. IN!

Upon entering the grand doors at the entrance, right off the main downtown street, guests are greeted with an escape to another time and place. From floor to ceiling, Somerset is glamorously art-deco and modern-contemporary in its design and aesthetic. Think golden velvet tufted booths, geometric floor tiles, and marble-flanked walls. Gatsby would pull up at the bar here if he were in Santa Barbara in 2017. The ceilings are high and the windows are large, making the space feel roomy, but the booths are intimate and the lighting once the sun goes down is romantic and moody. If you are need of a good date spot, take note.

The first course was wild mushrooms with coal-roasted leeks, ricotta, and toasted hazelnuts. Perfection!! Earthy, tender mushrooms accompanied by the crunch of the hazelnuts and the creamy, salty undertone of ricotta. If there was a picture under the term “umami” in the dictionary, this dish would be it.

With no shortage of craft cocktails on the menu, I went with a brilliant lime-green Ortega’s Revenge: tequila blanco, smoked citrus, arugula, falernum (a syrup used in tropical drinks containing the flavors of almond, ginger, lime, and vanilla), Thai chile, and wild elderflower. All the flavors were impeccably balanced, hitting the tastebuds with sweet, spicy, and bright notes, then tingling the nose with aromatic floral and smoky hints. It’s vibrant shade made it look as though I were sipping from a peridot jewel. Very ‘gram-worthy.

The entree caught my eye right away. I saw “Santa Barbara uni”-I MEAN!!!! Uni is bae!!!. The dish was housemade spaghetti with Santa Barbara uni, lobster bisque, and nori breadcrumbs. A luxurious fusion of cuisines if there ever was one. Upon first bite, I melted into my seat while the uni melted in my mouth like buttahhh. The nori breadcrumbs added a salty crunch and depth of flavor. Waiter, I’ll have another!

Couldn’t leave ya hanging without dessert! (It was for blog content, right?) We went with a rye-cardamom cake with almond frangipani cherries and oat streusel with toasted almond ice cream. Pure bliss, not too sweet, and no ingredient overpowering the rest. It’s desserts as divine as theses that make all others seem mediocre. You finish your last bite dreaming about the next time you have the chance to dine here!

Somerset is a literal jewel of Santa Barbara. It’s not trendy or touristy, yet it has all the glitz and appeal of a see-and-be-seen restaurant and bar. You walk in feeling like a welcomed old friend, greeted by attentive waitstaff, bartenders, and managers. The food holds up to Santa Barbara’s fine dining scene ( where the bar is set very high and is deeply rooted). It is worth making a trip to dine at Somerset when visiting Santa Barbara. From food to ambience, the experience is like a trip to somewhere back in time yet modern all at once. Get there, ASAP.

PS, officially done with my first year of grad school!! I’m looking forward to the magic and adventure of summer that lies ahead! As always, have fabulous weekend!

XO,

Alexandra

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