The Best Pozole Ever

 

Taco Tuesday Pozole (or any day of the week)

 
I love food traditions. Things that you start and keep or things that you’ve carried down from generation to generation. This one is something that we created together. My husband and I, bringing our families together after 13 1/2 years of wandering in the desert. 
 
When we got married in 2020, we instituted this New Year’s Day meal into our repertoire to represent the symphony or our chaotic lives. That is our cultural backgrounds, Mexican, American, and Middle Eastern, the fusing of a family of 7 and all the smells and sounds that come with it. Because no matter what the day looks like, or the desperation of the world around us, the food is the glue that holds us and our heritage together when the discord of life wants to pull us apart.
 
On the beach in Zihuatanejo, Mexico
 
There is such an epic culmination of flavors in this dish.  The broth made from the dried chiles is out of...
Continue Reading...

Middle Eastern-style Rice Pudding

 

I call my food HER when it looks pretty.  ‘She pretty!’ And girl, when you add roses to anything it just makes a person happy. 

 

My mom’s rice pudding is a happy place for this Middle Eastern girl.  I just gave it a little ‘rehab’ and boosted the protein, lowered the sugar and made it healthy enough to have for breakfast. 

 

I love dessert for breakfast :-) 

 

Adding these dried rose petals just makes it so much prettier and yes, functional.  Did you know that roses have been eaten in the Middle East for thousands of years? They’re rich in antioxidants and help to prevent cardiovascular disease.  And they add the most beautiful, subtle essence that feels like a hug from my mom.   

 

Rose petals are also considered an aphrodisiac so just be careful who you share your pudding with, babe. 

 

Gluten-free, protein-rich, nutrient-dense - and only sweetened with date syrup....

Continue Reading...

Spilling The Tea on the new HOT Celebrity trends

 
Thanks to Rachel Zoe's The Zoe Report for interviewing me on why tea is SO hot right now - and why there's buzz around Celebrity tea products from A-listers including Drake, Brad Pitt, Kate Moss and Courtney Kardashian getting into the game. Hey, I love the fact they're jumping on board something healthy, and using their influence for better.
 

We’ve heard about celebrity supplement and smoothie companies (Halle Berry, Kate Hudson, Jennifer Aniston), their wine and liquor labels (Sarah Jessica Parker, Cameron Diaz, Jennifer Lopez) and zero-proof libation brands (Blake Lively, Katy Perry). But did you know there are a number of A-listers peddling tea?

And it makes sense if you consider the simple facts. For starters, tea ticks a lot of wellness boxes, a highly buzzy and ever-growing sector at the moment. “Some health benefits [of tea] include a boost to your metabolism, support for digestive health, and strengthening of your immune system,” says...

Continue Reading...

EP 108 - From Clif Bars to Wine + Honey The future of sustainability in Napa Valley with Clif Family

 

EP 108 - From Clif Bars to wine + honey The future of sustainability in Napa Valley with Clif Family 

 

“A big part of what we do has to do with the engagement with our community and how that translates to people who live and work here.”

-Linzi Gay

 



Did you know that renowned Clif family also produces wine? Nested in Napa Valley, the Clif family is working to create a healthier, more sustainable world through the enjoyment of wine, food and connection. We get into how the Clif family is really changing the wine and food experience and how regenerative agriculture is the future of sustainability.

LISTEN AND WATCH THE FULL EPISODE 108 HERE:

01:28 Sustainable Food Summit – How Mareya and Linzi met

05:06 ‘’We're a business that thinks like a tree’’

10:21 Linzi explains the procedure from farm to product 

16:51 How Clif Farms overcome issue with water usage

20:39 How Clif Farms started producing honey

24:01 Is...

Continue Reading...

EP 107 - Lettuce Not Waste - Tips for Keeping Produce out of Landfills

EP 107 - Lettuce Not Waste - Tips for Keeping Produce out of Landfills

 “Our waste is eating us Alive is the number one contributor to greenhouse gas emissions is the food that should be nourishing our bodies. It begs the obvious shouldn't we do something about it? Really do something about it.”

-Chef Mareya

“Now with Eat Cleaner, you have a way of enjoying that food and helping it last up to five times longer just by taking a few minutes to wash it – the impact on your wallet will be substantial.”

-Chef Mareya

The episode discusses the alarming amount of food waste in the US and the resulting environmental impacts, including greenhouse gas emissions and methane emissions from landfills. It emphasizes the need to take action to reduce food waste and highlights the role of a company called Eat Cleaner in removing harmful residue and keeping produce out of landfills. The episode also mentions the movement towards rescuing imperfect or "ugly"...

Continue Reading...

Top 10 Cool Trends in Food + Beverage for Earth Month 2023

 

Industry Expert & Trend Watcher Chef Mareya

Shares Her ‘Cool 10 Trends’ in Sustainability for Earth Month

 

New products, services and habit shifts can help prevent the number one cause of methane emissions

 

According to the USDA, around 40% of all food produced in the US is thrown out, translating to over 133 billion pounds and over $161 billion worth of loss.  Food waste is the single most common material landfilled and incinerated in the U.S.  and the largest contributor of methane emissions.  Food waste is burning up the planet.

Chef Mareya, Mareya Ibrahim, is a 28+ year veteran of the food industry and trend watcher shares her ‘Cool 10 Trends’ on what’s next in America’s sustainable food scene and how we can reverse climate change with every bite.

 

What’s COOL in Sustainable Food:

  1. Cashew Nut Meat: The cashew meat from inside the cashew fruit, which is normally thrown out, is a single ingredient,...
Continue Reading...

Chocolate Chip Walnut Banana Bread

INGREDIENTS

  • three whole bananas, peels on (See Note)
  • three large eggs
  • 3 tablespoons ghee (clarified butter)
  • one teaspoon pure vanilla extract
  • 1/4 cup of unsweetened almond milk
  • One Cup all-purpose gluten free flour
  • 4th a cup of chopped walnuts
  • two heaping tablespoons bone broth collagen protein powder
  • 2 teaspoons granulated stevia
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1/3 cup plus 2 tablespoons dark chocolate chips (70% or more unsweetened cacao)

 

  • NOTE: Leaving the peels on makes this banana bread extra moist ad jam-packed with essential nutrients! Trust me, you’ll want to double the batch and maybe add more chocolate. Learn more at SAVE THE PEELS.

DIRECTIONS

  1. Preheat the oven to 375F degrees. Line a 4-cup load pan (8” x 4” x 2 ½”) with parchment paper.
  2. In a blender, combine the bananas (still in their peels), eggs, ghee, vanilla, and almond milk and blend until smooth.
  3. In a large bowl, stir together the flour, walnuts, protein...
Continue Reading...

Strawberry Coconut Nice Cream

I scream, you scream, we all scream for nice cream! When you go "nice," you never go back. It doesn't matter if you're not a full-time vegan-this will become your go-to dessert for every day of the week. With just five ingredients, it couldn't be any easier. Scoop it, spoon it, and love it up.

INGREDIENTS

- 2 (14-ounce) cans unsweetened full-fat coconut milk
- 4 cups sliced fresh or frozen strawberries
- 1 vanilla bean, split lengthwise and seeds scraped out (see Note)
- 2 frozen bananas, peel left on (see page 99)
- 1 teaspoon granulated stevia

OPTIONAL TOPPINGS
- Unsweetened shredded coconut
- Cacao nibs
- Crushed walnuts

 

DIRECTIONS
1) Refrigerate the cans of coconut milk overnight. Open each can and scoop only the thick, white coconut cream into a large bowl or the bowl of a stand mixer fitted with the whisk attachment; discard the watery liquid left in the can or refrigerate it for another use (it's good for smoothies!). Whip the coconut cream using a handheld mixer or the stand...

Continue Reading...

Veggie Cabbage Fried "Rice"

Veggie Cabbage Fried "Rice"


SERVES 2-4

INGREDIENTS:

  • 2 tablespoons raw coconut oil 
  •  2 tablespoons toasted sesame oil
  • 3 garlic cloves, minced
  • 1 head green cabbage, processed in food processor until ricelike 
  • 1 bunch Tuscan (lacinato or dinosaur) kale, finley chopped
  • 3 large eggs
  • 2 tablespoons coconut amino acids 
  • 1/2 teaspoons ground ginger 
  • 1/2 teaspoon red chile paste 
  • 4 scallions, chopped 
  • 1 tablespoons black sesame seeds
  • Chopped peanuts, for garnish

 

 

DIRECTIONS:

  1.  Wash all produce with eatCleaner Fruit + Veggie Wash.
  2. In out work or large skillet, heat the coconut oil and sesame oil over medium heat. Add the garlic and cook, stirring, until translucent. Add the cabbage and kale and sauté for about 3 minutes.
  3. In a bowl, whisk together the eggs, coconut amino, ginger and red chile paste. Add the egg mixture to the book and stir until well Inc. Cook for 2 minutes, then remove from the heat and toss in scallions...
Continue Reading...

The Real Dish Dressing

The dressing that makes any salad taste phenomenal. 

Ingredients

  • 3 tablespoons extra-virgin olive oil or avocado oil
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons amino acids
  • 2 teaspoons fresh lime juice
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, crushed

Directions

1. In a small bowl or jar with a lid, combine all the ingredients and whisk or shake to incorporate. Store in an airtight container (or the jar) in the refrigerator until ready to use, up to 10 days.

Continue Reading...
1 2 3 4 5 6 7 8 9 10
Close

50% Complete

Two Step

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.