Dish - Fennel Summer Salad

 START FRESH + FINISH HEALTHY

Dish - DIY Sprouts

I started sprouting last month and found it relatively easy so I thought I would share how you can make your own sprouts.

What is Sprouting?
- Trick your dried beans or seeds into sprouting without planting them in dirt.  
- Grow your own food, on your counter top or in a dark enclosed space.

Why Sprouting is Awesome?
- Cheap!!!  Buying dried beans is cheaper than in the can or pre-made.  TDH and I's biggest expense other than rent is groceries.  I'm constantly looking to cut costs without effecting flavor or our well-being.
- Healthy.  (Almost) anything that comes in a can or container is filled with salt and preservatives.  Why work out everyday if you are just going to put those toxins right back in with a pre-made meal?
- Easy.  No need to warm up the oven or stove.
- Texture.  I LOVE crunchy foods and now that I cut back on chips and crackers I miss the sensation of chomping on something light.  Sprouted beans are still a bit hard and give my teeth the crunch they crave.

cover with cheesecloth

You will find a few videos on Sprouting but this by far is my favorite.  The couple is hilarious!  

screw on the top

What you'll need
- Mason jar or similar with a 2 part lid (you won't need the center middle top, just the outer rim)
- Cheese cloth or thin screen
- Dried chickpeas, lentils, seeds, etc
- Water
- Patience

To Do List
- Rinse your beans, seeds or lentils
- Toss in the jar, fill with water 3-4" above the beans
- Cover with cheesecloth or screen and screw on the outer rim top to seal
- Soak overnight, drain and rinse again
- Rinse 2-3 times a day, keeping them moist but not soggy (leave the jar on the counter top if you are forgetful like me, I needed the constant reminder)
- After 2-3 days your sprouts are ready to go
- Add to salads, oatmeal or brown rice or try adding to these 2goplease recipes:
Bell Pepper Boats   /   Avo Kale Sprout Salad   /   LGO Brussel Sprout Salad (just add em' in)

2 days later!

funny looking right?

START FRESH + FINISH HEALTHY

Beet + Pineapple Salad

TDH and I are making this salad for dinner tonight.  I made it last week and he can't stop raving about it.  Plus, tonight is Monday Night Dinner with our good friends in La Jolla.  It's turned into a weekly tradition where we switch off making dinner for each other.  I can't tell you how much I look forward to every other week's night off from cooking and doing the dishes.  (We don't have a dishwasher!)  To round out the meal we are adding a homemade quiche with fresh backyard eggs and blanched asparagus.  The Lemon and Thyme Scones I posted a few weeks ago would pair well too. What did you make the last time you had breakfast for dinner?

Beet + Pineapple Salad (gluten free, vegan, nut free)

Ingredients
3 medium size beets (the more colorful the better)
extra virgin olive oil

1 cup pineapple chunks, fresh if possible
2 cups lettuce greens
3 green onions

salt
pepper
1 lemon juiced
first cold pressed, extra virgin olive oil


To-Do
- Preheat oven/toaster oven to 400* F.
- Rinse beets, no need to peel or cut them unless they are large.  
- Toss beets in olive oil and bake for 45 minutes to 1 hour turning every 15 minutes. 
- While the beets are roasting cut the pineapple into bite size chunks. 
- Chop green onions, white and green parts.  
- Mix the lemon juice, olive oil, salt and pepper for the dressing.
- Cool beets for 10 minutes or longer if you have the time.  If not, throw on some gloves to peel off the outer skin.  Chop into bit size pieces. 
- Add all ingredients, mix and serve.



 

Destination - Santa Ynez Valley II

I've been wine tasting all over the world.  Napa, Tuscany, New Zealand and France to name a few but Santa Ynez Valley will always be a favorite.  In lieu of mine and TDH's upcoming trip to the gorgeous SYV this weekend I thought I would share a few more of my favorite spots.  This itinerary is ideal for a day trip.  It's full of fresh Italian food, small and big wineries and best of all relaxation.  

Drink
Bring a picnic or fresh sandwiches from Panino to accompany your tasting experience at Bridlewood.  Members are given the royal treatment with 1 on 1 attention and a tasty local cheese platter.  Non members can taste in the larger and busier front room.  But everyone can enjoy the expansive grounds, roam the stables and take a nap next to the lake.  Then drive up the road to Demetria Estate for tasting and a tour given by one of the members.  Check out the adorable on-site house below to rent out for the weekend, for members only.  They also host summer movie nights (with fresh popcorn of course).   Sign me up!

Eat
Make a reservation at Grappalo's for an authentic Italian dinner, complete with crowded tables, traditional antipasti and a reasonable wine list. 

Stay
This time we stayed in Santa Barbara for the night at the Oceana hotel.  Cute, clean and across the street from the beach.  

Do
When you tire of wine tasting head into Los Olivos to wander the indoor and outdoor artisan galleries. 

time slows down in Santa Ynez, enjoy it

Bridlewood Estate

Fall vines at Bridlewood

wine storage at Demetria

A preview for tomorrow's Style post - What to wear wine tasting

sun setting over Demetria

Rental house on the Demetria Estate (Members Only)

View from the porch

Have you ever visited Santa Ynez?  What are your favorite wineries?  I'm still looking for a new winery to try near Demetria for this weekend.  Recommendations welcome! 

PS - The pictures were taken during a weekend around Christmas last year hence the tree made out of horseshoes and fall foliage. 

Bell Pepper Boats

I'm headed to Belize in 6 days, which means its bikini season in March!  Yikes.  Here's a little recipe I've been using a lot lately to clean up my eating.  My goal for the week is to be a Lean & Green fighting machine.  It's going to be a busy week before I leave.  We just launched a new website and collection at Borelli and I have a few freelance projects to wrap up.  Happy Monday ya'll.  

Bell Pepper Boats (gluten-free, raw, vegan)

Ingredients
1 bell pepper
hummus
garlic paste
sprouted chickpeas or any other bean or vegan protein
spinach, chopped
green onion, chopped (white and green parts)
sun-dried tomatoes, slivered
sunchoke, chopped
nutritional yeast flakes
first cold pressed extra virgin olive oil
salt
pepper

- Wash bell pepper, slice down the middle, scrape out seeds.
- Spread hummus and garlic paste inside each bell pepper half.
- Stuff boats with spinach, chickpeas, green onion, sunchoke and sun-dried tomatoes. 
- Sprinkle nutritional yeast flakes, salt and pepper. 
- Drizzle olive oil.
- Serve with a salad of the veggies you have leftover.

Makes 1 bell pepper boat, good for breakfast, lunch or dinner.

Crushed Red Pepper & Herb Focaccia Bread

I have a confession to make.  My parents didn't cook much growing up.  We grew up on take out.  I used to be AWFUL in the kitchen.  One time I baked cookies for a boyfriend in high school and he unfortunately shared them with his entire math class.  The teacher was horrified while everyone else had to spit them out.  The boyfriend told me later that day we would hire a professional chef if we ever got married.  (In case you are wondering, we didn't get married and TDH and I do not have a personal chef.)

I'm telling you this because I don't want you to be afraid of baking your own bread.  I had no idea what I was doing the first few times.  I tend to stick to focaccia bread because you don't need to knead it or use a special machine.  The trickiest part is getting the dough consistency right.  It should be slightly sticky and damp but not so sticky it clings to your hands.  In order to help you master fresh bread I will answer your dough questions via twitter.  Send pictures, questions or new ideas to @marissaborelli. 

Now, for the recipe.  My aunt's father-in-law passed down this recipe to her and I've tweaked it over the years.  Here's the latest version, incorporating super protein quinoa, brimming with fresh herbs from the backyard and flaked with crushed red pepper.  I didn't mince the herbs much this time around.  We've been watching Jamie Oliver's cooking show lately and in honor of one of his favorite sayings, "not mucking about" I threw whole thyme sprigs in the dough.    

Ingredients

1/4 cup lukewarm water

1 package yeast

pinch of sugar

3/4 c quinoa flour

2 ¼ c whole wheat pastry flour

3 c unbleached white flour

2-3 tsp salt

4 sprigs rosemary

small handful of fresh thyme

1 tsp crushed red pepper flakes

2 ¼ c water (add a little more if using whole wheat flour)

first cold-pressed extra virgin olive oil (the good stuff)

Maldon salt

1.  Whisk together yeast, water and sugar. Let yeast expand for 10 minutes.

2.  Mix flours, herbs and spices.  Add water slowly and combine with a mixer, spatula or your hands.  Dough should be slightly sticky.  If it sticks to your hands too much add more flour, if it is cracking add more water. 

3.  Drizzle extra virgin olive oil in a bowl three times the size of your dough ball.  Place dough in bowl and cover with a damp washcloth, secure with a rubberband.  

4.  Let rise until double - 1-6 hours (the bakers in Italy let it rise all morning or overnight but one hour is sufficient in a pinch).

5.  Preheat oven to 425* F

5.  Prepare a large cookie sheet or two 9x13 pans with good olive oil and sea salt on bottom and sides to prevent sticking.

6.  Stretch dough out on prepared pan or cookie sheet.  Punch holes with thumbs in dough, drizzle with olive oil and dust with Maldon salt.

7.  Bake 12-15 minutes.