Category Archives: CHOW

Indulge While You Elevate Your Chakra Journey with MASAH Confections

February 27, 2024

MASAH

As I sit here, savoring the delectable flavors of MASAH chakra-infused caramel confections, I can’t help but marvel at this deliciously innovative fusion of spirituality and sweetness. MASAH isn’t just another confectionary; it’s a spiritual journey disguised as caramel, a wellness brand that understands balance begins within.

In a world where mindfulness is becoming increasingly crucial, MASAH emerges, offering a delightful pathway to inner harmony. Their caramels aren’t just treats; they’re tools for aligning your chakras and nurturing your soul.

The journey to balance, calm, and mindfulness commences with intention. MASAH understands this fundamental truth and, in their deliciously innovative way, guides you toward it. With each bite, you’re not only indulging your taste buds but also nurturing your spirit.

High-Quality Ingredients Carefully Curated with You in Mind

MASAH takes pride in their commitment to your well-being. Their caramels are crafted with the finest ingredients, each carefully chosen to support your journey. From dairy-free to gluten-free, and infused with essential oils, MASAH ensures that every aspect of their confections resonates with your holistic needs.

Reiki Charged for Amplified Healing

But MASAH goes even further. Each caramel is infused with the healing energy of Reiki, enhancing its potency and efficacy in aligning your chakras. It’s not just about what you taste; it’s about the energy you absorb with every indulgence.

A Chakra Recap

For the uninitiated, the chakras are the energy centers of the body, each governing different aspects of our physical, emotional, and spiritual well-being. From the Root Chakra, representing our foundation and stability, to the Crown Chakra, symbolizing our connection to higher consciousness, the chakras form the very essence of our being.

When you delve into the world of MASAH confections, you’re not just experiencing a culinary delight; you’re embarking on a journey of self-discovery. Each flavor is meticulously crafted to resonate with a specific chakra, allowing you to explore and nurture each energy center in turn. From the comforting embrace of Apple Cinnamon for the Root Chakra to the energizing zing of Lemon for the Solar Plexus, every flavor is designed to support our holistic well-being.

Flavors

  • Root Chakra – Apple Cinnamon: Ground yourself in the comforting embrace of apple and cinnamon, finding stability and security in every chew.
  • Sacral Chakra – Orange Vanilla: Indulge in the sweet harmony of orange and vanilla, awakening your creative essence and passion.
  • Solar Plexus Chakra – Lemon: Energize your spirit with the zesty tang of lemon, igniting your personal power and confidence.

Bonus! Guided Meditations for Deeper Connection

And the journey doesn’t end there. With each bag of MASAH caramels, you’ll discover a QR code that leads you to a guided meditation tailored to each chakra. It’s a holistic experience that nourishes not only your body but also your mind and soul.

In a world filled with chaos and noise, MASAH stands as a sanctuary of serenity, inviting you to slow down, indulge, and reconnect with your innermost self. So why not take a moment, treat yourself to a taste of enlightenment, and let MASAH guide you on your journey to wellness?

And behind every delightful caramel lies a story—a story of inspiration, passion, and a lifelong commitment to holistic well-being.

Emily Pogany, the visionary behind MASAH (pronounced MAH-SAH), inspired by the Hebrew word for ‘journey.’  was raised in an environment where traditional western medicine coexisted with natural, holistic modalities and her journey toward wellness was ingrained from an early age. As a professional intuitive holistic healer, Emily’s work revolves around normalizing conversations and practices surrounding healing, personal development, and spiritual empowerment. MASAH, for her, is more than just a business venture; it’s an extension of her service to the collective whole. Here she aims to share the importance of self-care and mindfulness in a way that’s not only accessible but also enjoyable and innovative.

I love that with every chew we are invited to step away from the rigidity of traditional wellness routines and embrace a more playful approach to self-care. It’s about finding joy and pleasure in the simple act of nurturing ourselves, one caramel at a time.

And I could not agree more – they are absolutely delightful.

 

Savor the Sweet Afterglow of the Holidays with Norman Love Confections

January 14, 2024

As the echoes of the festive season fade away, there’s a delightful secret to extending the joyous spirit – Norman Love Confections’ enchanting chocolate boxes. While the ornaments may be packed away, and the carols may have subsided, this exquisite assortment of hand-crafted chocolate masterpieces is here to keep the celebration alive, offering a taste of the holidays that lingers long after the last gift is unwrapped.

Picture this: a post-holiday indulgence that transcends the ordinary, a continuation of the seasonal magic through the artistry of Norman Love Confections. Guided by the vision of founder and CEO Norman Love, each piece in this collection is a testament to the commitment to spreading love through the gift of chocolate. Crafted with meticulous attention to detail and using premium ingredients sourced globally, these chocolates are more than confections – they are edible expressions of the elevated, joyous spirit.

And with Valentine’s Day coming up – love is in the air, and Norman Love Confections invites you to indulge in the romance of Valentine’s Day with their exquisite Valentine’s Day Chocolate Boxes. Elevate the celebration of love with ten delicious limited-edition hearts, each crafted to perfection and encased in alluring heart-shaped gift boxes that are as gorgeous as the sentiments they hold.

This Valentine’s Day, Norman Love Confections introduces a symphony of flavors with ten limited-edition hearts, including delightful new additions like 🍌 Bananas Foster, ☕️ Kahlúa® Caramel, and 🍊 Passion Orange. These delectable creations, designed to captivate the hearts and palates of chocolate enthusiasts, are available in 10- and 24-piece heart boxes, as well as their signature 50-piece green gift box.

Picture this: a perfect union of love and flavor, as each heart unveils a unique taste experience. From the tempting Bananas Foster to the rich and indulgent Kahlúa® Caramel, and the refreshing burst of Passion Orange – this collection is a celebration of romance in every bite.

The Valentine’s Day hearts are presented in a stunning heart-shaped gift box, a visual representation of the love and care that goes into crafting these edible works of art. Priced at $65.00, this collection is not just a gift; it’s a gesture of love that transcends the ordinary.

Whether you choose the 10-piece heart box for a sweet and intimate gesture or the 24-piece heart box for a more lavish expression of love, Norman Love Confections ensures that every piece is a reflection of the passion and artistry that defines their chocolates. For those who want to go all out, the 50-piece green gift box combines the limited-edition Valentine’s Day hearts with 14 signature pieces, offering a grand symphony of flavors.

This Valentine’s Day, let Norman Love Confections be your accomplice in creating moments of love and sweetness. The limited-edition hearts are not just chocolates; they are love notes crafted with the finest ingredients sourced from around the world.

Whether you visit their chocolate salons or explore the collection online at NormanLoveConfections.com, Norman Love Confections’ Valentine’s Day Collection is poised to add a touch of romance and sweetness to your celebrations. So, embrace the season of love with open arms and a heart full of chocolates, because when it comes to expressing love, Norman Love Confections knows how to make it truly unforgettable.

THE BRAIN HEALTH KITCHEN : Recipes To Prevent Alzheimer’s Through Food

August 16, 2023

Food-loving physician turned chef, Annie Fenn, provides brain-smart ingredients and recipes to show that eating to maintain brain health is easy, accessible, delicious, and necessary for everyone. The foods we choose to eat (or not) sit at the core of the Alzheimer’s epidemic.

They are also at the heart of the solution.  Annie Fenn, doctor, and chef, presents a new way to think about brain health: it begins in the kitchen.  With her new cookbook, The Brain Health Kitchen, home cooks will learn exactly how making the right choices about the foods we select and cook, and how we eat them, can keep our brains younger, sharper, more vibrant, and much less prone to dementia.

“Food choices are at the heart of the solution to Alzheimer’s and dementia. I’ve written this book to help you take care of your brain while still eating delicious food,” Annie says. “The earlier you begin eating with brain health in mind, the better.  In doing so, you will cultivate a brain that is resilient to age-related cognitive decline from all causes, especially Alzheimer’s.”

Scientific studies have shown that diets high in foods with powerful neuroprotective properties lower their risk of Alzheimer’s and dementia.  One such diet, the MIND diet, a spin-off of the Mediterranean and DASH diets, emphasizes the foods that are most neuroprotective—berries, leafy greens, vegetables, fish and seafood, whole grains, nuts and seeds, poultry, beans and legumes, olive oil, and red wine.

The results of a study of the MIND diet showed that when participants adhered to the MIND guidelines most closely, there were 53% fewer cases of Alzheimer’s after just four and a half years. Even participants who followed the diet less rigorously had an astounding risk reduction of 35%.  In addition, participants who followed the diet most closely over time showed improvement in cognitive function.

In The Brain Health Kitchen cookbook, Annie takes a more targeted approach, beginning with 100 recipes that incorporate brain-healthy foods into everyday meals.  Her recipes are based on the MIND and Mediterranean diet studies along with several other sources.  “From these studies I developed my own set of guidelines, The Brain Health Kitchen Food Guidelines, that combines dietary patterns while emphasizing a more plant-forward way of eating, with fewer servings of animal products than MIND and Mediterranean diets do.”

The Brain Health Kitchen Cookbook provides valuable information on brain health, how to stock your “brain health kitchen,” as well as strategies for creating a brain-friendly dietary pattern, including choosing meats that fuel instead of harm; understanding the nuances between “good” and “bad” fats; embracing methods that preserve nutrients, such as braising and steaming; making sure to drink the right beverages; and addressing holistic issues like how diverse your food choices are and how beneficial it is to share meals with family and friends.

Shifting to and sticking with a brain healthy diet is your first and best line of defense against the heartbreaking diseases of Alzheimer’s and dementia. And it works for everyone—omnivores, pescatarians, vegetarians and vegans, and the gluten-intolerant.

“Food is your most powerful tool to resist cognitive decline with age. Unlike many health-centric cookbooks, my approach isn’t about a strict plan.  Brain health eating is about making food choices that will have staying power for the rest of your life.”

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DR. ANNIE FENN is the founder of the Brain Health Kitchen, the only cooking school of its kind focused exclusively on brain health and helping people prevent cognitive decline through food and lifestyle. After twenty years as a board-certified ob-gyn, she traded in her stethoscope for an apron to pursue her passion for the culinary arts. But it was her mother’s diagnosis with dementia that helped Annie find her path and her new calling, one that enabled her to not only help her mother but also create significant and meaningful impact for others. Annie lives in Jackson, Wyoming. She writes a twice-weekly newsletter at brainhealthkitchen.substack.com and posts on Instagram at @brainhealthkitchen.

 

Glazed Citrus, Almond, and Olive Oil Cake

Serves 12

This cake makes a persuasive case for baking with almond flour, whether you are gluten-free or not. Olive oil adds peppery spice and amplifies flavors like orange and lemon better than butter does. The batter begins with a unique technique—you’ll boil a whole orange and a lemon to puree into a marmalade-like spread. This gives the cake its citrusy intensity and helps keep it moist for days. Using the whole fruit not only studs the cake with chewy bits of orange and lemon, it contributes a good dose of fiber and beneficial flavonoids from the peel.

You can use almond flour or meal interchangeably here with good results, with the meal resulting in a more rustic, nubby texture. Toasted and ground whole almonds work, too (see the sidebar). To reduce the amount of sugar, omit the glaze.

⅔ cup (150 ml) fruity olive oil, plus more for the pan and the glaze

1 small seedless orange (6 ounces/170 g), such as navel or Cara Cara

1 small lemon (5 ounces/140 g), such as a Meyer lemon

1½ cups (170 g) almond flour or meal

1 cup (115 g) oat or quinoa flour

1 tablespoon baking powder

½ teaspoon kosher salt

4 eggs, at room temperature

1 cup (170 g) coconut palm sugar

¼ cup (25 g) confectioners’ sugar

2 teaspoons warm water

Fresh berries, for serving (optional)

Preheat the oven to 350°F (180°C). Brush a nonstick 9-inch (23 cm) springform pan with oil.

Place the orange and lemon in a saucepan and cover with water. Bring to a boil, then reduce to a simmer. Cook until you can easily insert the tip of a knife into the peel easily, about 30 minutes. Drain and set aside until cool enough to handle.

Combine the almond flour, oat flour, baking powder, and salt in a medium bowl; set aside.

Cut the lemon and orange in half through the equator. Scoop out the pulp and seeds from the lemon and discard, then scoop out just the seeds from the orange, keeping the pulp. Place the lemon rind and the deseeded orange in the bowl of a food processor. Pulse until it resembles a thick marmalade. Scrape into a measuring cup; you should have about 1 cup (250 g).

Combine the eggs and coconut sugar in the food processor and process until frothy, about 1 minute. With the machine running, pour the oil through the top of the feed tube and process for another 1 minute until smooth. Scrape the egg mixture into the flour mixture and combine by hand until no streaks of flour remain. Fold in the marmalade until evenly distributed.

Pour the batter into the prepared springform pan and bake for 40 to 50 minutes, until the edges pull away from the sides and a tester inserted into the center comes out clean. Set aside to cool completely.

To make the glaze, stir together the confectioners’ sugar and 2 teaspoons of the warm water until no lumps remain. Add up to 2 teaspoons oil until smooth and glossy.

Run a flexible metal spatula or a knife between the edge of the pan and the cake, then release the sides. Pour the glaze over top and spread to the edges in an even layer with the back of a spoon or an offset spatula.

When the glaze has set, cut the cake into wedges and serve with fresh berries (if using).

To store, cover tightly and refrigerate for up to 5 days. Or wrap each wedge individually and store in the freezer for up to 3 months.

LEMONGRASS SHRIMP AND RICE NOODLE SALAD SERVES 4

 

Think of this fresh and crunchy salad as a cross between shrimp pad Thai and a spicy noodle salad. Although I love traditional pad Thai, with its stir-fried noodles and tangy tamarind sauce, at home I am more likely to go light on the noodles and heavy on the vegetables. This dish is especially good with Forbidden Rice noodles, a purple-black variety made from anthocyanin- rich Forbidden Rice (aka black). If you can’t find it, use regular rice or brown rice noodles instead.

LEMONGRASS SHRIMP AND RICE NOODLE SALAD

SER VES 4

¼ cup (60 ml) fresh lime juice

¼ cup (60 ml) rice vinegar

1½ to 2 teaspoons sambal oelek (Indonesian fresh chili paste)

½ pound (225 g) Forbidden Rice noodles (or thin, pad Thai–style rice noodles)

1 tablespoon avocado oil

1 large shallot (5 ounces/ 140 g), finely chopped (about ½ cup)

3 tablespoons finely chopped lemongrass, pale, tender centers only

One 1-inch (2.5 cm) piece fresh ginger, grated (about 1 tablespoon)

3 large garlic cloves, chopped (about

1 tablespoon)

1 pound (455 g) medium shrimp (about 30), peeled and deveined (see Tip)

3 medium carrots

(12 ounces/340 g), shaved into ribbons with a vegetable peeler

2 loosely packed cups (80 g) tender lettuces (butter, Bibb, or baby romaine), torn into bite-size pieces

2 cups (60 g) chopped fresh mixed herbs (mint, basil, and cilantro leaves), plus more for garnish

½ cup (70 g) raw peanuts, roughly chopped

Lime wedges

  1. Stir together the lime juice, vinegar, and 1½ teaspoons of the sambal oelek (more if you prefer a spicier dish) in a large bowl. Set aside, reserving 2 tablespoons of the dressing to drizzle on the finished dish.
  2. Bring a large pot of water to a boil. Add the noodles and cook, stirring occasionally until tender, 5 to 6 minutes. (Or follow the package directions, as some rice noodles will cook by soaking in hot ) Drain well, add to the bowl with the dressing, toss, and set aside.
  3. Heat the oil in a large nonstick skillet over medium heat. Add the shallot, lemongrass, and ginger and cook until the shallot is translucent, 5 to 7 minutes. Add the garlic and the shrimp, stir to coat with the lemongrass mixture, and cook until the shrimp are just pink on both sides, about 4 minutes total. Turn off the heat and set aside.
  4. Add the carrots, lettuce, and herbs to the bowl of Toss well and divide among shallow bowls. Top with the shrimp, then sprinkle with the peanuts and more herbs. Just before serving, drizzle with the reserved dressing. Serve warm, at room temperature, or chilled, with lime wedges alongside.

 

TIP: When purchasing shrimp, look for American wild-caught shrimp. Shrimp imported from other countries is more likely to be contaminated with environmental toxins, fraudulently labeled, and the result of unethical labor practices. If purchasing frozen shrimp at the grocery store, look for peeled, tail-on shrimp for the best product. Cleaning the shrimp of its innards takes only a minute and ensures your shrimp will be safe to eat. Just take a sharp knife along the back and under the belly and remove any dark-colored debris. Or ask the fishmonger at the grocery store to clean them for you. As for canned shrimp: don’t buy it. Most is imported from countries with questionable farming practices and heavy use of antibiotics.

SCIENCE BITE:  ASTAXANTHIN IN SHRIMP

Shrimp is rich in the antioxidant astaxanthin, a member of the carotenoid family of nutrients. Animal studies have documented that astaxanthin exerts impressive neuroprotective effects on cognition and memory. Its antioxidant power is active right where the brain is most vulnerable to amyloid deposition—in the hippocampus. Scientists hope to prove that getting enough astaxanthin in the diet has the same neuroprotective properties in human brains, and it is being evaluated as a possible therapeutic agent for Alzheimer’s and Parkinson’s diseases. Besides shrimp, crab and scallops are also rich in astaxanthin.

NEW DELISH SANDWICHES AND ORGANIC SOFT SERVE

July 19, 2023

Rosemary and Thyme, a brand-new boutique eatery serving up savory specialty sandwiches and scrumptious Straus organic soft-serve ice cream. Nestled in the flourishing neighborhood of Picfair Village alongside the trendy hot spots Riverbank, Mumu Mansion, Nivessa Vinyl Records and Mad Lab Coffee,  Rosemary and Thyme answers the neighborhood’s call for an elevated take on the classic sandwich shop.

Combining Midwestern comforts with a fresh SoCal twist, R+T delivers mouthwatering sandwiches built on organic Black Forest Bakery bread with a crispy crust and springy sourdough crumb. A mature cross between Carla’s Cafe and Gigi’s Cafe, R+T also sells gourmet Italian oils, imported pastas and sauces, and homemade lemonades muddled with crushed fruit from the local farmer’s market.

Founder and entrepreneur Lisa Rotondi has run the city’s favorite go-to school lunch program Organic Kids LA for the past 10 years, and has learned a thing or two about crafting lunches to please all pallets. From the pickiest 12 year old getting buttered pasta or a plain bagel with plain fruit and plain edamame every day, all the way up to the 5 year old foodie ordering a Buddha Bowl or Chicken and Waffles or even Steak w Chimichurri sauce. For R+T, Lisa looked back to her own childhood, finding inspiration in her Italian grandmother’s summer sausage sandwiches and weekend trips to the Dairy Queen. Some of Lisa’s favorites from the menu include:

The Sierra Bonita Chorizo Melt with house-made chorizo, mozzarella, pickled onions, and spicy chipotle aioli on toasted Black Forest sourdough.

The Carmona Open-Faced Egg with creamy egg salad, a hint of lemon, and sprinkled dill on top of sliced avocado and toasted Black Forest sourdough.

The Curson Italian with aged prosciutto, soft burrata, salami, arugula and pesto on a Black Forest baguette.

The Saturn Turkey Sliced roast turkey breast, sharp aged cheddar, shredded lettuce, basil/parsley aioli on toasted Black Forest sourdough.

The Orange Grove Perfectly marinated, crispy, Mary’s chicken,served with pickles, thinly sliced jalapenos, slaw and spicy mayo on a toasted brioche bun.

 

Alongside their signature sandwiches, R+T also offers crispy sourdough pizzas, snazzy, contemporary sides, and of course a smooth, Straus Organic Creamery soft serve. Add some organic hot fudge for more joy. Harkening back to the effortlessly simple swirls found in drive-ins like Dairy Queen and Foster’s Freeze, R+T keeps their soft-serve creamy and smooth, with options to fill their warm waffle cones with organic hot fudge, brownie bits, or gooey chunks of chocolate chip cookies.

Rosemary and Thyme is open 7 days a week from 11am – 4pm, and is available for takeout and delivery on their website (including all delivery apps).

They are located in the old Olson’s Deli space on Pico and Spaulding in a walkable, quietly hip neighborhood.

Chin Up, Gin Up – Spring Hath Sprung With Dewar’s Scotch Whisky

June 8, 2023

Dewar’s has released Dewar’s 19-Year-Old, its 2023 commemorative US Open bottle, aptly entitled “The Champions Edition”!

This year’s US Open bottle is a 19-Year-Old Scotch Whisky double-aged with an extra-matured finish exclusively in new American Oak casks and ex-Rye Whiskey casks, from Napa Valley. The Champion’s Edition was inspired by the ethos of the U.S. Open’s “From Many, One” campaign, bringing together up to 40 grain and single malt whiskies. It features notes of red berries and black cherries, which resolve into a rich and fruity finish with a hint of nutmeg. Part of the bottle proceeds go towards the USGA Foundation, which celebrates, serves, and advances the game of golf.

In addition to the bottle, this year is the Dewar’s Lemon Wedge (recipe below) which will serve as the official cocktail of the 123rd U.S. Open Championship, held at The Los Angeles Country Club (LACC), June 15-18. This signature cocktail will be offered to patrons on the course however, for the golf fans who cannot make it to the fairway but want to raise a toast to the game and Father’s Day at home, Dewar’s has created a cocktail kit available nationwide, see HERE which serves as another great gift for dad this year.

The kit is available via Cocktail Courier’s website and include all the ingredients and tools needed to experience a piece of the US Open from the comfort of home with family and friends – like lemon juice, soda water, Dewar’s 12-Year-Old, garnish, and accessories to style the cocktail like golf balls and tees.

Dewar’s 19 Championship Edition 2023

Dewar’s Lemon Wedge

  • 1.5 oz of 12-year-old Whisky
  • 3 oz of Club Soda
  • 2 oz Lemonade
  • Method: Combine all ingredients over ice in a highball glass and garnish with lemon wheel.