This month, I'm exploring un-roasted coffee

Has it really been a month since my last post?

For that, foodie friends, I apologize. Truth be told, I have not been doing very much of my own cooking lately. Since most of the work I do happens in cafes and coffee shops, I either dine out or grab quick snacks on the go. I'm also an only child again (insert high-pitched cackle) while Sis and Bro get educated, which means my loving parents (all five of them) happily feed me dinner daily. 

I've enjoyed the change of pace while I grow accustomed to post-college life.

However! Let's not get ahead of ourselves. There's a new column this month about green coffee. What the heck is that? Simply, green coffee is the un-roasted, light green-tinted seeds that grow inside coffee berries. In recent months, a few respected newspapers and health blogs have reported on the newfound benefits of consuming green coffee extract. Since it can now be found at your friendly neighborhood Starbucks establishment, I thought I'd compile some research for those of you who wonder - as I did - what it's all about. 

Click over to the LATC to decide for yourself whether green coffee is worth drinking. And let me know what you think!

This month, I’m making dried fruit

In this month’s column, I talk about preserving the season’s best fruit in your oven, rather than on the stove. Dried fruit has always been one of my favorite snacks, but it can be pricey––especially for the organic kind without sulfates and preservatives. I love a few pieces chopped up with pistachios, almonds, and some dark chocolate chips for a quick trail mix. Or stewed in oatmeal, Mediterranean crock pot dishes, soups, and quinoa for added texture and a pop of sweetness.  

Try my ultimate nourishing kale + quinoa salad with your homemade dried fruit.

The best part about making your own dried fruit is how hands-off it is. Sure, it can take up to 8 hours to see the results you want, but for the entire cooking process you can be doing laundry, surfing the web, working out, cleaning house, reading, drinking tea… Basically, just hang out at home so you don’t accidentally burn the house down, but don’t worry about babysitting the stove. 

Until I become a pro canner, I’ll be drying my fruit to preserve the season from here on out. 

To read more and get the recipe, visit this month’s column in the Los Altos Town Crier.

The ice cream sandwich, all grown up

 

This month, we're taking the ice cream sandwich up a notch. This favorite summertime treat isn't just for kids anymore – it deserves the same creative spin on "fun" as your adult life. 

As I currently am, many of my friends may be experiencing the infamous identity crisis that comes with graduating from college and entering the real world. But believe it or not, I think I've found the cure: simply indulging in an exquisite, flavorful, textural, and sophisticated version of a childhood dessert is enough to make you think, "Hey, maybe this grown-up stuff isn't so bad." 

Until you finish the sandwich, that is. :) But there's a perfect excuse to have another one. 

For my take on a posh ice cream sandwich, read this month's column. I used teff flour, coconut palm sugar, and dark chocolate for the Fleur de sel Cookies (see previous post), and rounded it out with a scoop of salted caramel ice cream. The results do not disappoint. 

This month, I'm buying better beef

And with it, I'm building a better burger.

This month's column is chock-full of useful information about where your meat, poultry, eggs, butter, and cheese come from, and why choosing grass-fed and pasture-raised animals is better for your health, the local economy, and the environment. 

Head on over to the Los Altos Town Crier to read the latest installment of my Nourished column. Below is the recipe for the roasted garlic + rosemary spread I made to go along with my zesty Mediterranean burgers. Happy grilling!

Roasted Garlic + Rosemary Spread
1 cup Greek yogurt
6 small cloves of garlic, peeled, roasted in olive oil until browned
1 large sprig fresh rosemary, stems discarded
sea salt + black pepper
red pepper flakes, to taste
1/2 tsp. ground cumin 

- In a food processor, pulse all ingredients until well blended and smooth. 
- Serving suggestions: spread on burger buns, use as a dip for bell peppers, stir into chili, use in place of sour cream in tacos, or serve alongside grilled zucchini and onions.