Juventino

This past Friday, unused to having days off from work, EH and I were thinking it was Saturday and attempted to bring his mom to Stone Park Cafe for brunch on the first morning of her visit from London. We were looking forward to taking her to some of the restaurants we've really enjoyed visiting since we moved into the neighborhood and Stone Park Cafe is one of our favorite brunch spots. But, like most Park Slope restaurants, Stone Park only serves brunch on the weekends and we were all famished, so the frantic search for good food in a pleasant environment was on! EH remembered we had a nice breakfast at some place on 5th ave, but couldn't remember the name, and while scouring menupages and trying to figure out what he was thinking of, I finally recalled a restaurant that looked newly opened and I had been eager to try when we first moved here: Market to Table or Table Market, or some thing about a market and a table.

With fingers crossed we looked for it on yelp, googled it, looked down 5th Ave at street view on google maps and eventually found a phone number. Turns out it is now called Juventino (no longer Get Fresh Table and Market) and they serve brunch EVERY DAY! Thank goodness! Still a bit nervous since I had no idea how much it had changed since the newest naming, and I wanted to leave EH's mom with the perfect first impression of our neighborhood, we walk with high hopes to the restaurant. It was indeed open- victory #1!- and the same simple rustic decor that it had been when it was Table and Market- victory #2!- and the menu offered many mouth-watering options- victory #3!



We shared a large french press coffee, Stumptown, I believe, and lingered over the menu, since choosing a dish was difficult. Being pancake-aholics, we knew we would share a plate, but while we narrowed down the choices for our main dishes, Juventino Avila presented us with a beautiful tasting of local plums with yogurt made by Sara at Culture down the street. Nice touch! Mom and I had the Steak and Eggs with grass-fed wagyu eye-round from Texas, and EH had the Full English Breakfast, and none was disappointed! The staff is quick and accommodating and we took our time and talked, commenting throughout on how much we enjoyed our meal and overall experience.

A great commodity to have in the neighborhood, I left Juventino thinking of excuses to return as soon as possible. Looking forward to having our next guest so we can share another brunch here!

I Heart My Vitamix!

I've had a Vitamix for about 2 weeks now and absolutely LOVE it! I can honestly say that I've used it pretty much everyday since it arrived, and sometimes 2 and 3 times a day. Definitely a worthwhile purchase (I opted for the refurbished model to bring the cost down a bit).

One of my favorite concoctions is my Post-Workout Breakfast Ice-cream. Who wouldn't love some ice cream for breakfast?!? And this version is protein packed and good for you! Here is the recipe:

POST-WORKOUT BREAKFAST ICE-CREAM
4 to 5 oz full fat organic coconut milk
1 T vanilla extract
2 TB organic ground flax seed
1 scoop no-sugar protein powder, plain or vanilla (I use the Plain Warrior Whey by Defense Nutrition*)
1/2 T raw organic cacao powder
3 big dashes cinnamon
1 cup organic frozen fruit- strawberry is my preference, but I've tried combinations of strawberry, blueberry, raspberry and peach and all are delicious! What's important is that the fruit is frozen.
5 or 6 ice cubes

Place all ingredients in the Vitamix, turn it on, up to 10 quickly and then to high, and use the tamper to push the frozen items into the blade. Once everything is blended, 4 mounds will form and this is when you should turn the machine off or it will start melting (the ice-cream, not the machine). In total, this takes 30 to 60 seconds. And then you have yummy breakfast ice-cream. This is one serving, so it's all yours, no sharing! You're getting about 20 grams of protein, which you need after a workout, a serving of fruit, heart-healthy omega-3's from flax, the anti-inflammatory effects of cinnamon, and healthy fats plus many other benefits of coconut from the milk.

* I searched high and low for an acceptable whey protein powder and I highly recommend Warrior Whey by Defense Nutrition. The Plain flavor only has 2 ingredients: non-denatured whey protein concentrate from grass-fed cows and sunflower lecithin, not soy lecithin. It tastes great- very mild and just like powdered milk.

Cinnamon Almond Butter Whip

One of the reasons I wanted a Vitamix so badly was so I could make my own almond butter, since I was practically living off the stuff, and it can be quite expensive. I was polishing off about 2 jars a week, which if you are lucky and can get to a Trader Joe's or Whole Foods, is 10 bucks each week to feed the addiction. And that's with settling and going non-organic! Organic cost at least twice as much (I've seen it at $14.99 a jar) and would definitely be the better choice, especially when eating so much of it. But with a Vitamix I can make my own organic almond butter for less than the non-organic $4.99/ 16 oz jar price. Fun!

I've read up a lot on using the Vitamix for making almond butter and it seemed that many people weren't having success, which made me apprehensive to give it a go. I already loved the machine so much and didn't want to be disappointed! But yesterday I bit the bullet and made my first batch using raw almonds, cinnamon and a touch of coconut oil. Recently, I've taken to adding cinnamon to my heaps of almond butter before smearing it onto my fruits and veggies, so I thought it would nice to incorporate it into the recipe. Originally, the goal was to make an almond butter that didn't require any extra oil, but one thing I love about cooking is thinking on your feet and improvising, so that's what I did and the results were absolutely delicious! Here is the recipe:

CINNAMON ALMOND BUTTER WHIP makes approx. 13 oz
2 cups raw* unsalted organic almonds
1/2 T cinnamon
1 TB coconut oil

Preheat the oven to WARM. Place almond on a baking sheet (line with parchment paper if you prefer) and put in oven for 10 minutes. You don't want to roast the nuts, but get them to a temperature where they release their oils. The almonds will be warm to the touch. Throw them in the Vitamix and turn the machine on, turn to 10 quickly, then set to high and with the tamper push the nuts into the blades. The almonds will release steam and turn to a meal/powder before turning into a butter. The container will get very warm. After about 2 minutes, turn the machine off and add cinnamon and coconut oil. Scrape down the sides of the container and again, turn the machine on, turn to 10 quickly, then set to high and use tamper. Run the machine for an additional 2 minutes or so, stopping to check for the desired consistency. Use a silicone spatula to scoop out the butter and place into a jar. Let cool (do not refrigerate).



I used a Bonne Maman preserves jar (I keep all glass jars that make their way into the apartment- they are incredibly useful and a shame to waste) and the butter fit perfectly. After about an hour, EH and I had a taste and it was so smooth and delicious and an amazing whipped texture! Talk about happy accidents! I am keeping this unrefrigerated because I don't want it to harden, and coconut oil solidifies below 76 degrees F. Besides, it won't last long. See:



* Most almonds that are labeled "raw" are not actually raw because they are pasteurized, which uses high heat. The term "raw" on the packaging of almonds is more commonly used to differentiate them from "roasted". To get truly raw almonds, look for unpasteurized.

Homemade Coconut Milk

I use full fat coconut milk almost everyday. Coconut products are highly beneficial to our health and very delicious! Coconut milk adds a lovely creamy texture to my breakfast ice-cream and smoothies. I've even used it as a lightener for my coffee and it reminds me of the Silk soy creamers I used to treat myself to. Yum!

Coconut milk typically comes in a can, which I'm not a fan of, and also contains guar gum, which I am also not a fan of. My food philosophy is pretty much less is more. I like to keep it simple and that begins with consuming as much unprocessed food with as few additives as possible, and leaving out the unnecessaries. Guar gum is a thickener, made from milled guar seeds. Though many may feel that if something they consume comes from nature, it must be fine, or even healthy, I tend to disagree. A lot changes from harvesting to processing. And just think of taking a hike through the woods- would you eat any berry you came across? We all know better than that! Nature is amazing and serves many purposes other than feeding human beings!

ANYWAY, in order to avoid buying canned coconut milk with guar gum, I tried making my own using organic unsweetened dried coconut flakes. Here is the recipe:

COCONUT MILK makes about 18 oz
2 cups organic unsweetened dried coconut flakes
2 cup filtered water
2 ice cubes (optional)

Soak the coconut flakes in the water for 2 to 3 hours, minimum, in the refrigerator. If you soak overnight, the flakes will become much softer, making for an easier time pressing. Do not drain or discard water. Pour the coconut and soaking water into the Vitamix and turn on, up to 10 slowly so the flakes don't fly all around the container, and then to high and blend for 2 minutes. Scrape down the container, if necessary, or just pause for a minute or two so the mixture doesn't get too warm, and blend for another 2 minutes (I added a couple of ice cubes to the second blending because it did get warm). Check the consistency and if you would like to run another minute, go right a head.



Strain the milk through a fine mesh strainer, and use a silicone spatula to press the fibers into the mesh to release as much of the milk possible. This may take 10 minutes- less if the coconut has been soaked longer. Refrigerate in a glass jar. Shake before using as coconut milk tends to separate when kept cold, the cream rising to the top. Delicious!



I only strained half of the milk, thinking that I would use the other half with the fiber still in when making my breakfast smoothies or ice-cream. A little extra fiber with breakfast sounds good to me! This morning, when I eagerly took out my unstrained milk, there was an interesting surprise: the milk separated, but what was on top was not just the rich coconut cream, but a thick, fluffy cloud of loveliness! It was literally the consistency of greek yogurt! Of course, a flurry of possibilities raced through my mind for desserts and spreads and toppings. I cannot wait to experiment and share new coconut discoveries!

Back to breakfast. In order to use the unstrained milk, I just filled a bowl with hot tap water and sat the jar in it for 10 minutes or so, shaking it up a couple of times, until it was liquid again and used per usual. The fibers were not even detectable in my breakfast, so I recommend giving it a try!

O yeah, making your own organic coconut milk cost about half as much as buying it!

Homemade Unsweetened Vanilla Rice Milk

This recipe is courtesy of the expertise of Diane at Real Food Tastes Good. Her blog is an excellent resource for healthy, sane eating/living because, really, aren't they one and the same? Have a look at The Point. I love where she states, "The perfect, universal diet does not exist . . . Although there are some general guidelines that apply to most, each of us will thrive on something a little different. Paying attention and listening to our bodies are crucial components of wellness . . ." Ain't that the truth. Thanks, Diane!

HOMEMADE UNSWEETENED VANILLA RICE MILK
1 cup organic brown rice
4 cups cold, filtered water
2 T organic vanilla extract

Soak rice in 2 to 3 cups water overnight (at least 8 hours), refrigerated. Strain and rinse rice and put in the Vitamix. Add cold filtered water and turn machine on, up to 10 quickly, then to high and blend for 2 minutes. Filter the milk through a fine mesh strainer, pour into glass jars and store in the refrigerator. I find that there is still sediment so I simply leave the jars in the refrigerator for 10 minutes before I use the milk. The remaining very fine sediment stays firmly at the bottom throughout use. Homemade rice milk is so fresh, clean and delicious!

Middle Grade Fiction Series: Cupcake Diaries

Well, first it was called Cupcake Club, then Cupcake Crew, and then Cupcake Diaries. So here are some of the many cover comps I designed for the series:


DESIGN A: Front Covers: book 1 & 2


DESIGN B: back cover, spine, front cover


DESIGN C: back cover, spine, front cover

My Best Friend Dora

A new sub brand of Dora The Explorer developed in collaboration with Nickelodeon for a younger reader. I am responsible for the logo and overall branding, as well as art direction of covers and interiors for the series. Currently working on the 3rd book, and it's adorable! Can't wait to post that, as well.