Minty Tropical Green Smoothie

 I like to think that I'm somewhat of an early bird- I can rise and shine with the best of them, and I loathe sleeping in late. If I sleep in past 8:00am I can't shake the feeling that I'm racing to catch up with the rest of the day.

But every now and then I do need a little help catching the proverbial worm...they can be slippery little suckers sometimes. On days when I'm feeling sluggish a cup of coffee might certainly do the trick, but I'm not always in the mood for the bold flavor or strong jolt of 'alertness' that coffee provides first thing in the morning, and I definitely don't want to find myself roped into a daily caffeine habit, so I try to limit my intake to just a couple of cups per week anyway.

So, when coffee isn't on the agenda but I still need a little pick me up, this green smoothie is just the thing! It's such a sweet, gentle and sunny way to start the day. And with its velvety smooth texture, vibrant tropical flavors and a zing of minty freshness, I promise you can't even taste the obscene amount of kale in this smoothie that makes it so good for you. Plus, the chia seeds add some protein and fiber to keep you going strong until lunchtime...those pesky worms won't stand a chance.

makes 1 smoothie

Ingredients

1/2 cup frozen banana slices

1/2 cup frozen pineapple chunks

1-1/2 cups packed loose kale leaves, stems removed

1 small handful fresh mint leaves, chopped

1 tbsp. chia seeds 

1 cup coconut water

Instructions

1. Soak chia seeds in 1/4 cup coconut water for about 5 minutes. Add chia seed mixture and all remaining ingredients into a high-speed blender and pulse until a smooth consistency is reached. Pour into a glass and enjoy immediately.

Read More

Chilled Melon Soup with Thai Chile Oil

I hear this California Indian Summer has every intention of sticking around for a little while longer, and while I'm mighty grateful for a slight dip in the temperature over the last couple of days, the fact of the matter is that I'm still lugging the fan around from room to room at home, sticking my head in the freezer in the kitchen and maxing out the A/C in the car.

But surely there must be other ways to stay cool besides sticking your face in a blast of cold air? Ah, yes. With food of course! Duh. While there are any number of lovely foods you could eat to help you chill out, I for one can't think of a better way to beat the heat than with a refreshing, cold soup. Heaven forbid we turn on the oven when it's pushing 90 (or even 80) outside!

This chilled melon soup comes together with minimal effort- just whiz all the ingredients in a blender, stick it in the fridge to chill and that's that. Well, that could be that if that's all you want, but why not double down on the cooling effects of this dish by whipping up a hot, spicy chile oil to drizzle into your soup?

What's that? You didn't know that eating spicy food can actually help to cool you down? Let me break it down for you real simple like: Eating spicy foods raises your internal temperature which causes you to sweat, and as the moisture evaporates, you are effectively cooled down. So there you go. Plus, it's super tasty and makes your melon soup way more badass.

serves 4
Ingredients
for the soup:
1 cantaloupe or Tuscan melon, seeded and chopped
1/2 cucumber, peeled, seeded and diced
1 large shallot, minced
1/2 cup water
3 tbsp. olive oil
salt and pepper, to taste
Thai basil leaves, for garnish
Thai chiles, thinly sliced, for garnish

for the chile oil:
1/2 oz. dried Thai chiles
1/2 tsp. Szechuan peppercorns
1/2 cup olive oil or peanut oil
pinch of salt

Instructions
1. Place melon, cucumber, shallot, water and olive oil in a blender or food processor and puree until smooth, Season to taste with salt and pepper. Refrigerate for at least 1 hour or until chilled.
2. To make chile oil, place chiles and peppercorns in a food processor and pulse until coarsely ground.
3. Heat olive oil in a small saucepan over medium heat and add chile and peppercorn mixture. Continue to cook over moderate heat for an additional 5 minutes. Add salt, remove from heat and allow to cool completely before using.
4. To serve, ladle chilled soup into bowls and garnish with chile oil, chile slices and Thai basil.

Read More

Lemon Pudding Parfaits

Ok, so I know it's September and a big part of me is getting so excited for Fall in all of it's comfy, cozy, pumpkin- flavored-everything glory, but it still feels like the dog days of summer around these parts.

SB is notorious for its long indian summers with clear and sunny 80 degree weather that can stretch on until practically November (with a handful of spectacular December/January beach days sprinkled in for good measure). In fact, sometimes it seems like summer hasn't even really begun until it's almost over! Crazy I know, but things just kind of show up whenever they feel like it in this sleepy little beach town. I'm ok with it.

So today I'm celebrating the end slash beginning of summer with this refreshing Lemon Pudding Parfait. Nothing says summer like a smooth, chilled, citrusy treat, but the gingersnap crumble gives a little hint that Fall is just around the corner...even if you won't be able to put on a sweater for another two months.

serves 6
Ingredients

for the lemon pudding:
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
3 egg yolks, lightly beaten
2 tbsp. finely grated lemon zest
Pinch of salt
1/2 cup lemon juice
2 tbsp. unsalted butter, room temperature

for the ginger streusel:
4-5 gingersnap cookies, crushed
2/3 cup flour
1 tbsp. grated fresh ginger
1 tbsp. sugar
2 tbsp. chilled butter, cut into small pieces

1/2 cup lemon curd
Fresh whipped cream

Instructions
1.Whisk the sugar and the cornstarch together in a medium saucepan. Gradually add milk and whisk until smooth.
2. Add the egg yolks, lemon zest and salt to saucepan. Stir over medium heat until pudding thickens, then remove from heat and stir in the lemon juice and butter. Pass through a strainer into a large bowl and let cool to room temperature. Chill, loosely covered, for at least 2 hours or until set.
3. Preheat oven to 350 degrees. Combine gingersnap cookies, flour, ginger and sugar in a food processor and pulse until combined. Pour contents into a mixing bowl and add chilled butter cubes. Gently work the mixture with your fingers to combine crumbs with butter until clumps form.
4. Spread the streusel mixture in an even layer on a baking sheet and bake for 15-18 minutes or until crisp. Remove from oven and set aside to cool.
5. To serve parfaits, divide lemon curd evenly among the bottom of six small mason jars or glasses. Layer lemon pudding and ginger streusel any way you'd like. Top with whipped cream and sprinkle with more streusel.

Read More