Holy Whole30...

By Steph Farrar

So you're asking yourself, what the hell is a Whole30? Can I actually complete a Whole30? Just lean protein, fish, veggies, fruit, nuts and seeds for a month? No booze, sugar, grains, dairy, or legumes... 30 days?

Yes, you can do it. I swear, you can. If I can do it... anyone can. And it will, in fact, change your life.

The night before...

This is NOT a picture of Kobe's 60 point game on 4.13.16. This is exactly one week prior, when the Lakers were pulverized by the Clippers ... the last night before we started our Whole30.

Yes, we got tipsy, which at the time seemed like a good idea: 30 clean days on the horizon, a court-side Laker Game, no kid-duty until 7 am the following morning (there's the compromise). I do not recommend a big night before you start your elimination 30. It will make it more difficult to cleanse toxins in the those first few days, hence restless sleep, night sweats, even insomnia.

No one likes a hangover anyway.

About three days in, after the charm wore off, I started to question myself on why the hell I was doing this cleanse. I was scared. 30 days began to feel like an eternity ahead of me, after counting the hours of the previous three days, eager for bedtime. I'm one-tenth of the way there? This. Is. Bullshit.

So I visited a dear friend's local community garden a few days into my Whole30, picked veggies and herbs along with one beautiful strawberry, kickstarting my cleanse with fresh air, hot coffee with my favorite almond milk, and the biggest beet I've ever roasted. Along with some Fava Beans I couldn't even eat (no legumes on Whole30... here'swhy).

The ONE strawberry Vesper later savored

Craig, The Magus of Wattles Garden.

Sorry Craig. Had to show the world what this master botanist looks like! I will be visiting Craig more often ... to steal his produce and any free time I can sucker out of him. When you've known someone for over 20 years, there's never enough time to catch up.

A ladybug for good luck

So here it is. My brief rundown of what's to come in the next 30 days. This article is a great resource for what to expect, but it's not always the same for everyone. I'll kick start with a few words of encouragement, along with the ladybug above for good luck on your adventure. I'm 14 days post Whole30, and not only am I insanely proud of myself for finishing, but these last two weeks off the Whole30 has been much more difficult than on it. My body is so clean and tidy, it doesn't want a patch of dirt in it!

There are many good reasons why you should reintroduce foods slowly, nausea being #1. My tummy hasn't warmed to most ingredients not on the program. My palette is responding to less flavor than I've ever previously enjoyed. It's taking time to freely eat again. It's been a while since I've felt as accomplished, light on my feet, and awake as I have in the last four (now 6) weeks. So I'm trying to take it slow.

After friends Jason and Katie finished a Whole30, glowing like a perfect California summer day, nearly 20 pounds lighter between the two, and gushing about the benefits, I picked a day 30 days in my near future, with something to look forward to and celebrate... my best friend's birthday party was in 33 days. Perfect.

I highly encourage you to pick a day to celebrate... but maybe not your best friend's birthday where you could potentially get loose enough that your friends think you may have been roofied. Skip the pre and post drinking nights people. Seriously. I've yet to get back to par.

MY WHOLE30

Days 1-3: Clearly, on day 1, I felt horrible. Terrible hangover, so I didn't mind eating such a clean diet, minus avoiding milk and sugar in my coffee. I had gone to Whole Foods the day before to make sure I had a few staples to get going. Eggs, fruit, avocado, coconut almond milk, etc. I had lunch with my dear pregnant girlfriend and ordered a simple salad... brought my own dressing to avoid dealing with potentially cheating, especially as it's my first day! Dinner... easy, going to bed... easy, as I was exhausted from general life stuff. Day 1, down!

Day 2 was better, as I clearly wasn't hungover, but quite the opposite. Awake with wild energy, still hating the coffee and missing yogurt, but fine. Day 3, I was able to spend with my daughter, at a friend's kid's birthday party followed by a dinner at Au Fudge... my first night out, no booze. Kind of a relief to not have to pay for booze or an Uber! But I really missed the social aspect of it. Nights 2 and 3 were very rough. Patchy sleep at best, night sweats and tossing constantly. I could literally feel all the junk coming out of my body.

Days 4-8: Someone kill me, what have I signed up for? Oh wait, I'm the only one in charge? I can quit this thing right?

No!!! Keep going.

I think my husband would have poisoned me if he didn't know this cleanse had an end-date. So cranky. So mad at myself for putting us through this. Feeling guilty that Sam was attempting to go along for the Whole30 ride. Oh by the way, total exhaustion. Even after the first night of great sleep I've had in years, Night 4.

We had friends over for brunch that first Sunday and serving them up Proseco wasn't as hard as I thought it would be. I didn't even want it. At this point, I'm not only full of pride in my already successful first few days, but also full of what feels like air. SO BLOATED. And the time is passing very slowly. Days 4 and 5 were equally boring... tired and bloated, but sleeping so well that's it's nearly worth it. By day 6, the tyrant in me erupted. I was exhausted and extremely cranky. And stressed for some reason, perhaps giving up things I love, like wine, bread and cheese, was causing some anxiety. Days 7 and 8 lit up a bit... I felt lighter and happier, yet still very gassy and bloated (tmi). I managed to hit up yoga and hike both days, felt enlightened and energized. Starting to think this could be the new me.

Days 9-14: This stretch was particularly difficult. Days 9-11 fell on a weekend where all I did was cook. This was the lovely anchor of time where Sam and I tested some new recipes. We whipped up a veggie frittata for dinner, and for breakie the following morning. We turned Bobby Flay's salmon with brussels and gala apples into a Whole30 dreamboat. We also used my friend Craig's staples from his gorgeous Wattles Garden into a beet, avocado and edible flower salad. By Day 13, after counting the days to what I've heard as "Tiger Blood" day 14, I'm ready for a turnover. I need the bloating to clear, I want my stomach to be flat (like I'd earned), and yoga classes to feel good. None of which became true.

But still, epic sleep. And an overall, undying commitment to finishing.

Days 15-22: By Day 15 I felt great, had found a new normal, and somewhat forgot about this wild new diet. I ended daily journal entries about Whole30 timeline and recipes, and just decided to live. Also at day 15, my face completely broke out... as if I was going through puberty all over again. Luckily it cleared quickly, but herein lies another shining example of toxic elimination. Knowing I had less to go than the time I've already put into my first Whole30, the time began to fly by. And my sleep grew even deeper, my energy level was through the roof, and my overall attitude healthier and happier. One day at a time.

Days 23-29: By this point, I'm bored with food, sick of cooking, and over it. But of course I'm feeling full of energy and addicted to finishing strong. I remember actually stopping by the mirror more frequently to check out my thinning thighs and bootie. Only a few days to go.

Day 30: There's no way I've actually made it. Absolutely no way. What the hell am I going to do now? The evening of this last night took all my willpower to not pop open the special bottle of wine I bought for myself for day 31. I must admit, this in fact, was my hardest challenge... finishing. But I did it.

And the next early afternoon, Sam and I shared this:

SO WORTH IT.

And all the sudden I was quickly tipsy on Dom... and truly satisfied in my ability to enjoy it, without needing it.

I mentioned at the beginning of this post that this experience will change your life. It will empower you, energize you, reveal your will power, and your commitment to the promise you made to yourself. It will change the way you see food. It will change the way you order food, the way you shop, and the habits years of bad choices have led you to. You will read labels and find sugar in nearly everything. You will learn you don't have to drink alcohol to relax. You will be so damn proud of yourself that it will rub off on everyone in your life.

So do it. And let us know how you did!!!!

WHOLE 30 APPROVED RECIPES:

(written recipes in following Farrar post, here)

1. Ground Beef with Roasted Sweet Potato and Sunny-side up Egg, sliced avocado

2. Roasted Macadamia Nut Salmon with Brussel Sprout, Apple, Raisin and Bacon Salad

3. Mango, Avocado and Cabbage Slaw

4. Beet, Arugula, Avocado, Edible Flower Salad

5. Asian Cauliflower Rice with Egg and Bacon

6. Kale Chips

7. Breakfast Frittata Mini muffins

8. Nut and Herb Pesto with raw veggies

Basket of goodies!

Everyday Whole Grains; Part 1

By Steph Farrar

One half of French and Farrar, me ... Steph ... is 5 days into an elimination diet called the Whole30. Two days ago, day 3, I was feeling strangely hungover and sluggish after wiping all traces of sugar, grains, dairy and alcohol from my system. My first thought upon waking up that day was, "what the hell am I doing?" and "I didn't drink last night, did I?" and "isn't this cleanse supposed to make me feel better?" Then I channeled an incredible Sunday, two weeks ago, where I indulged in delicious, healthy whole grains, drank Rose' and played in the kitchen with friends. Only 25 more days to go, and until then, I'll reminisce.

Sierra and I had the pleasure of hanging in my kitchen with the lovely Ann Taylor Pittman, executive editor of Cooking Light Magazine. She visited to cook a few recipes with us from her excellent, beautifully composed, and informative new cookbook Everyday Whole Grains.

Savory and Sweet Buckwheat Cereal

Ann, Sierra and I immediately jumped into getting to know each other while sharing knives and swapping stories. You can never really tell how well you might or might not get along with someone you've never met, but after mere minutes in the kitchen together, a friendship was born. Born over delicious, clean food. The first recipe is a simple Hot Buckwheat Cereal. In Ann's book she points to the savory option. We decided to throw in a sweet version, which makes for a great brunch bar, when adding fresh berries, honey and/or maple syrup. You could even add brown sugar and a little cream if you wanted to get crazy (that sounds so good to me right now).

He chose sweet - big surprise

Flynn liked it too. He literally ate the entire bowl.

Next we got really excited to stink up my house with the smell of roasted cauliflower. Tip: if you're ever having company, I suggest baking something like brownies or cookies... or even sautéing onions and garlic for that "wow, it smells so good in here" entrance. With the cauliflower, folks will enter to the sweet smell of dirty socks. Or feet. Or simply the smell of cauliflower.

This is almost the exact moment I cracked open a bottle of Rioja Rose'. We didn't even need an icebreaker, but for an afternoon hanging in the kitchen, without the stress of serving anyone, Rose' was the perfect complement.

The cauliflower is roasted, the berries are cooked and pat dry and now covered in a bit of tahini dressing. It all comes together beautifully. This is one of the easiest and tastiest salads I've ever eaten. One I will make often. Once I can eat damn grains again. So May it is!

Serve it up and chill

Thanks to sweet Ann for joining us in the kitchen and teaching us such yummy recipes. And to Zoe and Harry for helping out with photos and chasing Flynn around while we dined, dished and drank!

Savory and Sweet Buckwheat Hot Cereal

Recipes from Ann Taylor Pittman's Everyday Whole Grains

Ingredients:

• 2/3 cup cooked creamy buckwheat hot cereal

• 1 center-but bacon slice, cooked and crumbled

• 2 tbsp. reduced fat shredded cheddar cheese

• 2 tbsp chopped tomato

• slivered jalapeno pepper

• 1/2 cup mixed strawberries, blueberries, and blackberries

• 1 tbsp honey

• 1 tbsp maple syrup

Recipe:

Savory - Top cooked cereal with bacon, tomatoes, cheese, and jalapeños... add a pinch of salt and pepper if needed.

Sweet - Top cooked cereal with berries and honey or syrup.

Each serves 1

Kamut Salad with Roasted Cauliflower and Avocado

Ingredients:

• 3/4 cup uncooked Kamut berries

• 4 cups cauliflower florets

• 2 tbsp evoo, divided

• Cooking spray

• 2 tbsp tahini

• 2 tbsp fresh lemon juice

• 2 tbsp warm water

• 3/4 tsp Kosher salt

• 1/4 tsp black pepper

• 1 garlic clove, grated

• 2 1/2 ounces baby arugula

• 1 ripe, peeled avocado, thinly sliced

Recipe:

Preheat oven to 475 degrees.

Cook Kamut according to package directions. Drain and rinse with cold water. Drain again and spread evenly on paper towels to dry.

While Kamut cooks, combine cauliflower florets and 1 tbsp of oil on a foil-lined jelly-roll pan coated with cooking spray. Toss well to coat. Roast at 475 degrees for 15 minutes or until browned and crisp-tender.

Combine 1 tbsp oil, tahini, lemon juice, the warm water, 1/2 tsp salt, pepper, and garlic in a large bowl, stirring well with a whisk. Toss cauliflower with 1 tbsp of dressing. Add Kamut and arugula to bowl with remaining dressing, toss gently to coat.

Arrange 1 cup of Kamut mixture onto each of 4 plates; divide cauliflower and avocado evenly over servings. Sprinkle avocado with 1/4 tsp salt.

Serves 4

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Lemon Yogurt Cake

By Sierra French Myerson

Well, we’ve almost made it through the first month of the new year.  The holidays are over and done with.  Champagne and Auld Lang Syne are a distant memory once steeped with positivity and eager foresight. And now, for most, the resolutions are beginning to teeter.  The work-outs are getting shorter.  The carbs are in full re-entry mode.  Self-doubt is rearing its ugly head.

I say, “Screw that!”.

So many possibilities

At the end of every year, we pressure ourselves to resolve to change things about ourselves in the new year.  The misstep in that, for me, is that we’re saying that something is broken and needs to be fixed.  I mean, sure, we all have things we’d like to adjust in our bodies and lives, but the stress of “the resolution” can’t be good for the cause.  Aren’t we just setting ourselves up for the fall?

Lots of zest

I personally made an adjustment this time around.  After a year of conscious hard work within myself, I wasn’t about to trip it all up with some invisible, yet forced, vow to lose 10 pounds or regularly organize my piles of paperwork or always put my laundry away as soon as I’ve folded it.  All worthy goals to work on if the modification will make me happier.  But, rather than pledging to do something that will inevitably make me feel guilty if I’m unsuccessful at it within the set timeline, I’m working on intentions.  Ideas, notions, hopes, guidelines.  No hard and fast rules or official goal weights, just intentions.  Broad strokes in life.

Simple wet ingredients

The end-game for me has to be happiness and contentment.  Granted, this hasn't always been the easiest category for me to fulfill for myself.  It’s one of my intentions that is a constant work in progress.  Figuring out how to just be ok with it all can be tricky.  What I’ve learned for myself, is that sometimes just sitting with “it” for a while helps me be ok with “it” (whatever “it” is).

Slowly whisk in the dry ingredients

Once I've come to terms with why I’m uncomfortable or unhappy, I’ve noticed that it seems to naturally works itself out.  Take this lemon yogurt cake, for instance.  A lot of you have a wicked sweet tooth, and may have resolved to cut out treats all together in the new year.  Don’t be crazy.  If it’s something you enjoy, just figure out a way to easily manage it for yourself.  This recipe calls for yogurt and a little bit of vegetable oil, instead of the loads of butter in most cakes.  And, truly, there is no trade out in flavor.  In fact, I prefer the added tartness and light texture to this recipe over others, so far.  Obviously, don’t go nuts and eat the whole loaf.  But, have an occasional slice, and let yourself enjoy it.  “It” is ok.

Perhaps, moderation is the best resolution of all.

Pour the lemon syrup over the warm cake and let cool

Lemon Yogurt Cake

Thank you Barefoot Contessa (with slight adjustments for added lemon punch)

What you’ll need:

• 1 1/2 cups all-purpose flour

• 2 tsp. baking powder

• 1/2 teaspoon salt

• 1 cup plain whole-milk yogurt

• 1 1/3 cups sugar, divided

• 3 extra-large eggs

• 2 Tbs. lemon zest (2 - 3 lemons)

• 1/2 tsp. pure vanilla extract

• 1/2 cup vegetable oil

• 1/3 cup freshly squeezed lemon juice

For the glaze:

• 1 cup confectioners’ sugar

• 2 Tbs. freshly squeezed lemon juice

Directions:

Preheat the oven to 350 degrees.  Grease an 8 1/2 to 9-inch loaf pan.

Sift together the flour, baking powder, and salt into one bowl.  In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.  Slowly whisk the dry ingredients into the wet ingredients.  With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.  Pour the batter into the loaf pan and bake for about 50 minutes, or until a cake tester placed in the center of the cake comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear.  Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes.  Then, carefully remove it from the pan and place it on a baking rack over a sheet pan.  While the cake is still warm, pour the lemon-sugar syrup mixture over the cake and allow it to soak in.  Cool completely.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Sit and enjoy it

Roasted: Chicken not Coachella

By Steph Farrar

It's the first Tuesday after Coachella and I get a sense that everyone is somehow thrilled it's over. Maybe it's my harrowing view of music festivals and grouchy age, but as much as I wish I could escape to the desert for the weekend, embrace complete freedom and walk in circles from one amazing artist stage to another, it just wasn't in my stars. Roasting a bird, however, right up my weekend alley.

I can literally feel myself getting older when I say such things. I grew up in the South, no stranger to live music. It's all I did, what I lived for. When I didn't have an essay due or a soccer game or track meet, I craved a concert. If there was live music by the river on a Sunday, we rugrats managed get a ride to the waterside, sneak cigarettes and maybe a beer and catch Tracy Chapman, Neil Young, Widespread Panic (ugh), Jimmy Buffett. Early mornings turned into super long days, soaking in the humidity, eating funnel cakes and looking for boys we liked, shying away when spotted. That's my kind of music festival.

The basics.

Life was so simple, so basic. Like a one-pot meal, all year long. I like to think, now our goal is to keep it simple. I don't know about you, but life is just hard sometimes. I feel completely resolved knowing that, embracing it, and forging ahead. And I truly believe that making meals like this roasted chicken and veggies assists in keeping me sane and calm, because it's simple.

Ewwww. Raw chicken.

I'm usually vehemently against a picture of raw chicken, but this is a tutorial, and I care about you getting this right. Don't be scared!

If you don't already have a roasting pan, this is a great time to purchase one, as well as the grate that floats the bird above, so juices run off and season the vegetables underneath. You can always roast directly in the pan, but I believe flavor is taken to another level when pan-drippings make their way into your recipe.

Tie his little feet.

You want to make sure you pull out the giblets if still inside the cavity. Discard or keep for making broth or gravy, your call. I discard. After rinsing and patting dry, salt and pepper the inside of the bird generously, stuff with two lemon halves, halved garlic and bunch of thyme. Then tuck the wings and tie the feet with kitchen string. Salt and pepper the exterior as well. Use softened (or melted) butter and spread all over.

Let's call our chicken Larry from now on.

Larry goes in the oven by himself, tented with foil for about 45 minutes at 425 degrees. Then get out your chopping block.

IMG_1648

Cut it all up.

Yep, cut it all. Medium chop.

IMG_1673

You know that feeling when your whole body rests and sort of lifts away? And you feel a light little hover, a peace, a resolve? I get that way when I watch Ina Garten smoothly instruct me how to cook, plate, entertain, enjoy. I get that way when I hear a tennis ball strike while quietly writing. And when Anthony Bourdain says, really, anything at all. Pure mellow.

There are so many roasted chicken recipes out there, but I always stick to Ina's perfect roast chicken.  Cause it's good and so easy. And Sam, like Jeffrey, loves a roasted chicken.

Pure simple. Like 90's jam bands. Like the 90's period.

Dinner for two!

When your vegetables are all chopped, season with salt and pepper, add a couple glugs of olive oil and a bunch of finely chopped thyme. Once Larry has been in the oven for 45 minutes, pull him out and add your vegetables to the bottom of the pan and cook for an additional 45 minutes. Soooooo easy. Soooo good.

The final touch on this amazing recipe is the gravy. Whatever you do, don't forget the gravy.

And try to keep is simple. Real simple.

Roasted Chicken with Veggies

Adapted from Ina Garten's Perfect Roast Chicken

Ingredients:

• 1 5-6 lb. roasting chicken

• 1 large bunch fresh thyme

• 1 lemon halved

• 1 head of garlic, cut in half crosswise

• 2 tbsp melted or softened butter

• 1 large yellow onion, thickly sliced

• 4 carrots. cut into 2-inch chunks

• 1 fennel bulb, cored and cut into wedges

• 6 small red potatoes, halved

• kosher salt

• freshly ground pepper

• 3-4 tbsp olive oil

• 1/4 cup all purpose flour

• 1/2 cup low sodium chicken stock

Directions:

Preheat the oven to 425 degrees, place rack near the bottom of the oven.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Tent with foil to catch the crazy oil popping madness. Roast for 45 minutes.

Remove Larry from the oven and remove rack from pan, carefully. Combine onions, carrots, fennel, and potatoes with olive oil, salt, pepper, 20 sprigs of finely chopped thyme (removing as many leaves from sprigs as possible). Spread vegetables around the bottom of the roasting pan and return the chicken on top.

Roast the chicken for an additional 45 minutes (without foil) or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.

In roasting pan, bring remaining juices to medium heat, scraping up any brown bits. Add chicken stock a few tablespoons at a time, constantly whisking the brown bits up and combining with the stock. Slowly add bits of flour, while whisking into a thickish brown gravy. Continue adding stock and flour until you reach your desired thickness.

Slice the chicken onto a platter and serve it with the vegetables, drizzle with gravy.

Dinner for two.

Whatever Makes You Happy

By Steph Farrar

Nothing about this week's ingredient has a thing to do with the current situation I put myself in. Except that cucumbers make me happy. On anything and with everything. After years of regretfully lacking appreciation for my time and my freedom, the previously mentioned job which took me away from those benefits, has unfortunately ended.

Little Persian Ones

Actually, more like fortunately. More like thank God in heaven all around me. More like "high-five" the universe for giving me the courage to move on. For choosing happiness over failure. For choosing family over my tendency to people-please. I look back without regret, but with remorse for its bitter ending. Perhaps our relationship will mirror the cucumber and jalapeño: when the crisp, cold meets the crunch, heat and is brought to life by a pungent lemon.

Only time will tell.

Let's move on.

Quartered and Seeded.

In the mornings after Vesper has gone to school, when I'm scouring my brain for dinner ideas, cedar planked salmon with cucumber jalapeño salad is generally one of the first cravings to tempt my taste-buds. It's easy, inexpensive and super tasty. The plank should soak for at least 6 hours (even though it only calls for 1 hour) so I generally soak it overnight for a proper "smoke." If you decide at noon, day of, to have salmon that night, you'll be sufficiently soaked. Make sure it's submerged. I like to serve it with brown rice and evenly roasted tomatoes. Every plate needs some color.

Speaking of Color

For the tomatoes, easiest thing in the world... add some olive oil, finely chopped garlic and salt and pepper and whole roast on 400 degrees for about 18 minutes.  I usually add to the oven just as the salmon goes on the grill. Maybe even tent with some foil... splattering will occur.

Place on the plank then on a hot Grill

After the plank has soaked, place the salmon on the plank and generously season both sides with salt and pepper, skin side down. That's it. This is the easiest job you will ever have. No verbal abuse. No demeaning squander. Just wood on a hot grill. Close the lid and cook for about 15-18 minutes.

And please, enjoy your freedom, your choices, your boundaries. And make sure you don't overcook the salmon!

Cedar Plank Salmon with Cucumber and Jalapeño Salad

Ingredients:

• 3 Persian cucumbers, sliced and quartered

• 1 1/2 jalapeños, deseeded and small dice

• 3-4 tbsp. olive oil

• juice of half a lemon

• 1 1/2 lbs salmon

• 1 cedar plank salt and pepper

Directions:

Soak Cedar plank in water for at least 6 hours or overnight.

Heat grill to 400 degrees.

Season both sides of salmon with salt and pepper. Place salmon skin side down on soaked plank. Place plank on grill and cook for 15-18 minutes depending on desired doneness.

Combine cucumber, jalapeño, olive oil, lemon and salt and pepper in bowl. Cover and refrigerate while salmon cooks.

Serve salmon with salad, over brown rice and roasted tomatoes.

Beauty!

Purple Beans and Nectarines

By Steph Farrar

I recently befriended a lady who apparently performs a front flip out of bed every morning, to get her day started in a positive way. I know. I just barfed too.

This lady, this modern, authentic and charismatic character, is the real deal. She's not the paleo, gluten-free version of an interesting person. She is the most genuinely motivated and curious person I have ever met. She is also an insanely talented singer, especially in that joyful underwater, frozen in a castle, stuck in a tower kind of way.

She's like magic.

Magic like these beans.

These beans are Purple!

Food can be magic.

Steam them and they turn Green!

I thought I did something wrong after steaming these beans before sautéing. I was super obsessed with the color, aubergine purple without the dreadful taste of eggplant (like the ONLY food I don't enjoy).

And then they turned green. Boring green bean green. I would have been bummed if they didn't somehow taste purple (not true). No, they tasted like perfection. Didn't even need sautéing, but I did it anyway, cause I had nectarines that needed a warm friend.

Now back to the front-flip girl. I'm going to attempt to not complain about being a parent of two. While difficult, it's certainly the most rewarding thing I've done in my life. When we wake up in the morning, after what has generally been a mediocre night's sleep, woken up by at least one of the two kids (lately both), it's kinda tough to greet the day with bright eyes when all I wanna do is roll over and snuggle with my handsome husband.

The front-flip girl wants kids. I can only imagine she'll be the most excellent mother... but I'm curious if she'll still practice said-flip once she's popped one out? I wonder.  I don't doubt she will.

Grilled Nectarines

I say this often, but when you have kids, you need things to be easy. I'm a big fan of easy. This crisp, grilled salad is easy. Front flips are not. Getting out of bed and putting on a happy face isn't always easy, but damn it feels good to greet the day with a good mood.

I'm taking life lessons from this lady, reminding myself no matter how hard the middle of the night is, no matter how many time-outs we have to deal with, no matter how often spit-up soaks my left shoulder, those smiles I wake up to are worth it.

I know, barf.

Grilled Nectarines with Purple Beans

Ingredients:

• 1/2 to 1 lb. purple beans, ends snipped off

• 3-4 nectarines, cut from the pit into half-moon pieces

• juice of half a lemon

• olive oil

• balsamic vinegar

• Nice goat cheese like my new fave, Bucheron Montchevre

• 2-3 tbsp chopped toasted walnuts

Directions:

Bring a large pot of water to a boil, and either boil purple beans until tender, 4-5 minutes, or steam in steamer basket until tender, 7 minutes. Watch your purple beans turn green. Plunge beans in an ice bath to stop cooking. Remove from water and let dry. Cut into 2-3 inch pieces once cool enough to handle.

Heat 1 tbsp of oil in a skillet over medium heat. Gently sauté the beans until slightly browed. Add a pinch of salt, the juice of half a lemon and put aside.

Heat a grill pan or outdoor grill to medium high. Combine nectarines with a nice glug of olive oil and sprinkle with salt and pepper. Grill until browned, 5-6 minutes. Alternately, heat 2 tbsp of butter in pan and cook nectarines until browned, 5-6 minutes. Remove and let cool. Drizzle with balsamic vinegar.

Combine the beans and nectarines in a bowl, sprinkle with salt and pepper and another squeeze of lemon, top with crumbled goat cheese and toasted walnuts.

And scene.

Braised Artichokes

Artichokes

By Sierra French Myerson

I heart-a-chockes.  Yep, nothing like one of my favorite vegetables to bring out my really good “dad jokes”.  No shame here.  “What did the green bean say to the eggplant?”…ok, no, not really.

But, seriously, artichokes make me happy.  Some people don’t get them.  “Too much work with not enough payoff.”  I suppose I could understand that, what with the teeth scraping and inner beard cleaning.  Eww that sounded inappropriately dirty.  But, I dare these haters to try artichokes again in the height of their season; and, the braised way.

Trim and Halve

It was during a conversation with one of these artichoke bigots that it dawned on me…to braise.  He kept saying that except for the heart the scoured bits from the leaves tasted like nothing more than the mayonnaise in which they were dipped.  I clearly disagreed, but it got me to thinking about how to infuse flavor into the hearty veg pre-creamy sauce dunk.

Clean Out the "Beard"

This last winter, I officially became a braised chicken bitch.  At least twice a week,  I was browning and drowning my chicken thighs in lemon, wine, and aromatics, and it never got tired.  Every last bit had exceptional flavor.  Not a bland bite on the bone.  Ok, then why not mimic this with my robust friend, the artichoke?

Braising Flavor

Well, a bright idea it was!  (I know I wasn’t the first to think of it, but I’m darn pleased with myself nevertheless.)  Every drag and pull on the leaves equalled an especially flavorful morsel.  Though, I used the braising liquid to make a simple sauce to accompany the artichokes, I vote to try them first as is.  Embrace thy Mediterranean vegetable flavor bomb.

First Face-Down

Braised Artichokes

What you’ll need:

• 2 - 4 good sized artichokes, trimmed and halved lengthwise*

• 1/4 cup olive oil

• 1/2 cup dry white wine

• 2 cloves of garlic, smashed

• 3 lemons, juiced and halves

• Reserved 6 - 8 cups of water

• 4 - 6 Tb of butter, cold and cubed Salt and pepper, to taste

Directions:

Heat oil in a large 8-10 quart pot over medium-high heat.  Add garlic;  cook until fragrant.  Add artichokes cut side down.  Cook for 2-3 minutes until heart is slightly browned. 

Flip over artichokes.  Add wine, lemon juice, reserved squeezed lemon halves, water to cover, and a good sprinkling of salt.  Bring to a boil.  Lower heat to a steady simmer. 

Cook artichokes until tender, about 45 minutes.  Pull off an outside leaf and test for tenderness.  Remove artichokes to a platter; cover to keep warm. 

Reserve 2 cups of the braising liquid.  Discard the rest.  Return reserved liquid to pot.  Cook at medium heat until reduced, about 15-20 minutes.  Remove from heat. 

Add butter; whisk until combined.  Season with salt and pepper.  Spoon sauce over the artichokes, or serve on the side as dipping sauce.

*Be sure to pull off all of the tough outer leaves.  They won’t soften up unless you overcook the rest of the artichoke.  I also like to remove the artichoke “beard” with a pairing knife before I cook them.  It makes for a neater eating experience.

Artichoke7

Makes 2-6 servings. I always like to make extras.  They are so good as a chilled leftover snack.

A Change of Season

Sneaky

By Steph Farrar

It's November, and I'm talking about tomatoes. Probably because they're still damn good here in California. Maybe even more because I can't officially let go of summer without posting this delicious recipe. Daylight savings ends tomorrow, meaning less daylight (obviously) and (sadly) citrus. Fortunately the change of season is coupled with more knee-high boots and leggings, cozy sweaters and scarves. 

It's strange how effortless time is passing lately. Even though I'm sad to see it pass, I'm also on the heels of a very stressful time in my life: Sam was gone on tour for months and is finally back; I've packed and moved from our home of ten years, while living with in-laws and commuting an hour each way to the city for school and work; I've finished a pitch package for an exciting new project while third trimester pregnant, chasing around a four-year-old; And, finally I've landed in November, where all the haze is defrosting from my strained eyes. November is my favorite month. My birthday month. Home.

Sans-Mizer Rye Flour Dough

We've had a strange sense of home the last two months, one that is slightly reminiscent of touring over 6 years ago… living out of a suitcase. Although I'm not sharing a janky hotel room with three other guys in a band, It's still difficult living unsettled.

Little Hands at Work

Vesper helped me with a crust that sits right on top of the tomato mixture here… rolling it out beautifully on her grandmother's kitchen island like a baker. My trusty Kitchenaid mixer is in storage so I decided to brave hand-kneeding the dough. It was a cinch. The rye crustrecipe was a first for me and I don't regret it. This lovely tarte tatin is the last thing I'll be making in Pearly's kitchen while we've lived here in Malibu. Wanna know why??

Now that's a disk.

It's official… we found a new house!!!! I can't wait to cook, photograph and eat in our new bright kitchen. I can't wait to hang with our friends who live in the area.  I can't wait for you to come over, and join us for a drink (even though I can't really drink, but soon enough). For now, I'll have a Dill Cucumber Spritzer, you have a Moscow Mule.

Use two onions for more flavor

So as we say goodbye to summer, even though it's been officially over for almost two weeks, whip up any remaining tomatoes for this treat either as a hefty side dish or light main dish. I added basil and ricotta, and mixed in a little lemon and balsamic vinegar for more flavor, but you could add more onion and garlic, different herbs, another kind of cheese… even sautéed vegetables if you like.

Variegated and regular basils

My favorite food blog, as it may be for many of you, is 101 cookbooks. I'm inspired not only by her photographs but by her vegetarian recipes, warm tone and curated sense of style and taste. I've bought several staples from her pop-up shop Quitokeeto, attempted to copy nearly all her recipes over the years, and simply indulged in a love affair with all things 101. This tarte tatin and accompanying rye crust are some of my favorites from her recipe box. If you have a well-used cast iron skillet, use it instead of a casserole deep dish or non-stick skillet. 

Put the pie crust right on top!

Make sure you let it cool so when you cut it, so it somewhat stays in tact. Enjoy!

Tomato Tarte Tatin with Rye Crust

adapted directly from 101 cookbooks

Ingredients:

• 2 medium yellow onions, chopped

• 2 tablespoons extra-virgin olive oil or clarified butter

• 1 1/2 pounds / 24 oz small tomatoes (here it's a mix of heirloom, cherry & early girls)

• 1/2 teaspoon fine grain sea salt

• 2 teaspoons balsamic vinegar

• 1 tbsp flour (or more for watery tomatoes)

• zest of one lemon

• 1 pie crust, this rye crust, Heidi recommends

• 1 egg whisked with a tablespoon of water

 Directions:

Preheat the oven to 400 degrees

Heat a large skillet over medium heat to saute the onions and a couple pinches of salt in the oil/clarified butter. Cook, stirring regularly, until the onions are caramelized, 15-20 minutes. Remove from heat.

While the onions are cooking, cut any larger tomatoes in half. Leave the small cherry tomatoes whole. Add to the caramelized onions along with the sea salt and balsamic vinegar. Transfer to a 10 or 11-inch cast iron skillet or equivalent deep pie dish. If you get the sense that your tomatoes are quite juicy, and might release a lot of liquid, you can toss the mixture with a tablespoon or two of flour at this point. Sprinkle mixture with lemon zest.

Roll out your pie dough, and use it to cover the tomato mixture - tucking in the sides a bit. Brush the crust with the egg wash, cut a few decorative slits in the crust, and bake in the top third of the oven until the crust is deeply golden and the tomatoes are bubbling a bit at the sides, 25 - 35 minutes.

Serves 6-8.

Apple, Manchego & Chives

By Steph Farrar

My folks moved to Naples, Florida, an income tax-free state, almost a decade ago. They’ve always loved the water no matter where they've lived. I was basically raised on boats, in and out of galleys, heads, staterooms, pretending to learn port from starboard, bow from aft. We’re talking Tennessee River floating, slalom skiing, wave-running next to a nuclear facility. Not quite the California way of things. Not quite the peaceful, warm Gulf coast of Florida either.

It wasn’t a huge surprise when my parents made the move to the West coast of Florida to build their dream home on the water. It was time. They had braved the South long enough; it was time to enjoy all they had worked for. Unfortunately that great idea, building a dream home, took two years to complete and drained most of their stored enthusiasm for the Gulf Coast.

Years later, after completion and a resolving repose with staying put, my folks wear their Naples pride playfully. Naples more recently boasts dozens of amazing restaurants and watering holes, but is still anchored in the quiet, temperate Gulf. For the last few years we’ve visited for Thanksgiving, which is usually right around my birthday. And there is only one place I like to spend my birthday in Naples: Cafe Bar Lurcat.

There are three reasons why: 1. Great wine list 2. Fried rice topped with soft boiled egg 3. Apple, chive, manchego salad. So this week, I’m insisting Cafe Bar Lurcat comes to me. In Cali.

Simple Ingredients

This is one of the easiest things you will ever make. And one of the most delicious. The apples and cheese so closely resemble each other, it’s hard to pick them apart. The only things which divide them are taste and the touch of green at the end of the apple stalk. The apples have that bitter, sweet lemon kick and the cheese is so salty and nutty it could kill anyone with a nut allergy. With the tiny crunch of chive and little kick from the pepper, your taste-buds will be pleased. I like to cut the apples last, since they brown so quickly. If you must cut them earlier, squeeze lemon over them, cover and refrigerate.

Cut em like matchsticks

If you can believe it this salad can stay in the fridge for about a day or two, with the right amount of lemon to preserve. If you wanna follow this dish with the Pancetta Leek Fried Rice, you’ll have the closest meal to Lurcat since Lurcat. I mean really when are you ever going to Naples, Florida? Sorry Mom and Dad.

Summer!

Apple, Manchego & Chive Salad

Ingredients:

• 2 Granny Smith Apples, cored and cut into matchsticks

• 6 oz manchego cheese, cut into matchsticks

• 2 tbsp chopped chives

• 2 tbsp olive oil

• Juice on one lemon

• salt and pepper to taste

Directions:

Using a mandolin, slice apples and cheese into the same width slices. Then cut each slice into matchsticks. Unless you have a mandolin with a julienne blade, then use that of course.

Combine all ingredients into a bowl and season with salt and pepper to taste.

Store covered in refrigerator for one to two days max.

A,M,C on brick

Leftovers and Chicken Salad

By Steph Farrar

My husband and I started a side musical project a few years ago called Bubble and Strife. Our anecdote: Husband and Wife. Husband and Strife. Bubble and Squeak. Bubble and Strife.

In short, Leftovers.

Sam was in a band for almost 15 years called Phantom Planet and I was in a band called Agent Sparks. Unfortunately both have disbanded and life has moved on, but the music is still out there... and will be forever. So in a sense the music never dies, even if you want it to.

After a few years of neither Sam nor I grazing a stage, we decided it was time to face that long-winded fear. We, leftovers of years of touring and making music, compiled a handful of original songs and covers and somehow pulled off a thirty-five minute set, opening for Ben Ottewell from Gomez. For our first show, it was pretty damn good... especially for new parents who were operating on little to no sleep at the time. It's now been over a year since our last show... that urge is coming upon us both again.

So on to leftovers. Do you ever buy rotisserie chickens from the market? I buy at least one a week, even if I plan to roast a whole one at some point during said week. It's nice to have around, especially with a picky kid-eater. Fried rice, chicken pasta with broccoli, minced lettuce cups, and definitely chicken salad.

Add whatever you have around, nuts, dried fruit, crunchy fruit

My first favorite way to enjoy leftovers is a schmorgesborg of whatever is in the fridge: chicken, carrots, celery with hummus, jarlsberg and brie cheeses with salami and crackers, a spicy mustard or fig dip, grapes, almonds, and always tons of olives.

My second favorite? Chicken salad. If the diced chicken is accompanied by a crunchy fruit and/or vegetable, dried fruit of some kind like cranberries or raisins, a nut of some sort, some herbs, a tiny dollup of mayo or yogurt, olive oil, salt and pepper... we'll eat the whole bowl in one sitting.

Chicken Salad2

If I'm not daytime drinking wine, I'll always settle for a Pellegrino aranciata. The chicken salad doesn't even need bread, but if you have it and aren't on a starch-free fix, enjoy an italian or French loaf slice, even a cracker.

Aranciata always

When you're done with your rotisserie chicken, don't trash it! Stick it in your slow cooker, add water, onion, celery, carrots, herbs, salt and pepper. Let it slow cook overnight, strain solids and bam... you'll have an incredible homemade chicken stock. Full recipe to come.

I'm proud of my leftovers. You should be too.

Chicken Salad with Cranberries, Apple, Toasted Walnuts

Ingredients:

• 1-2 lbs. diced rotisserie chicken

• 1/4 cup chopped red onion

• 1/2 cup toasted walnuts

• 1/4 cup chopped cilantro

• 1/4 cup dried cranberries or raisins

• 1/3 cup diced green apple

• 1/4 cup diced celery

• 2-3 tbsp mayo or greek yogurt

• 1/4 cup olive oil

• Juice of one lemon

• salt and pepper

*toast french loaf slices, top with olive oil, chicken salad, sliced avocado and arugula & season with salt and pepper

 Directions:

Literally put everything in a nice size bowl and gently mix together.

Season with salt and pepper.

Enjoy as a salad, sandwich, or appetizer on a cracker

Patty's Cucumber Gin Cocktail

By Steph Farrar

I have loved Gin for a very long time. I even capitalize the word when I don’t need to. If I’m able to go out for a nice dinner with my husband and perhaps don’t have to wake at dawn the next morning, I will start my night with a Gin martini. Extra dry, basically zero vermouth, and tons and tons of olives. I’m an olive fanatic. It's even possible I drink Gin so I can eat the olives.  No wait, I love Gin. But the olives really help soak up the booze while I’m waiting for an appetizer, hopefully Malpec or Kumomoto oysters.

Dill is so pretty

But enough about me. Let’s talk about you, enjoying Gin, even if you never have before. I can break you. And I will with this drink. 3 ounces of Gin sounds like a lot, I know. Most drinks are four ounces though, and we get a little soda water in there, and veggies and herbs, so whatever. Enjoy your healthy, well-rounded cocktail. Feel good about yourself.

Ice cream scoop muddle

I based this little concoction on a ‘mocktail’ I found in Food and Wine's August 2012 issue. I know cucumber and Gin make sense. And cucumber and dill love each other. So partnering the three seemed like a win. And I was right. I’m going to call this drink “For Patty,” cause she’s a serious Gin lover. And I’m a serious Patty lover.

Agave is best.

You know what I mean. Just drink it. And please eat some oysters if you can.

Dill, Cucumber Gin Cocktail

Ingredients:

• 3 ounces Gin, preferably Hendricks or Plymouth

• 1/3 cup cut cucumbers, plus one disk for garnish

• 2 paper-thin, lengthwise slices of cucumber

• 1 tsp dill finely chopped, plus sprig for garnish

• 3 wedges of lime (and/or lemon), one for garnish

• 1 tbsp agave nectar splash soda water

Directions:

Place cucumber, dill, agave syrup and juice of two lime wedges in a martini shaker and muddle together, breaking down the cucumber and lime. If you have a mortar and pestle that will work as well. I didn’t have a muddle this day, so I found a nice wooden ice cream scoop with a flat end. Worked great.

Line a highball glass with cucumber skin and fill with ice.

Fill shaker 3/4 with ice and add gin. Shake all ingredients well. I like this drink frothy.

Strain cocktail into cucumber lined glass. Fill with soda water.

Garnish glass with lime and cucumber wheel, and a sprig of dill.

Add a straw and enjoy.

Juiced: Almond Milk and Greens

By Steph Farrar

A few months ago, I began to feel toxic. Too much wine, too many verditas shots (thank you Esme and Cayman), not enough sleep. As a temporary single parent, I started to feel a little anxious.  Sam was still away on tour. I’d been cooking for one and a half for two months and finding it creatively challenging.

My best friend, Lola, has been a fan of the Earth Bar in L.A. for a few years actually... juices, vitamin shots, simple organic treats and eats, an overall health-food-store. Juices are called Detox Lemonade, Gimme Greens, Raw Recovery etc., not I Am Beautiful, Hear My Woman Roar, or My Spirit is Special. So I gave it a go. Not too crunchy for me.

Bottles and bottles

A juice cleanse is the most L.A. thing I have ever participated in. I was pretty jazzed to give my liver a snooze, sleep well, back away from the kitchen and test my will power. As a lady who lives to cook, not eating food is nearly unbearable. Especially when on the sixth juice of seven, cooking arugula pesto linguine for Vesper, and not eating it.

So I did it. For three full days. A raw juice cleanse of 1400 wimpy calories. I have never slept or felt better in my life, or even had more energy. I’ve also never been a very good breakfast eater, which I know, is a detriment. But I am generally not hungry in the morning. I don’t like to eat when I’m not hungry, and practically zero percent of any convincing to eat food before 11 am will result in success. Unless... it’s juice.

The only bummer about this cleanse was the amount of plastic bottles I went through... 21 total and three plastic raw soup containers. I kept them all for pictures. And then of course recycled them. I even asked if I could return the bottles for reuse at Earth Bar. “Ah, no.” “Gross” was their implied response.

The dreaded 'Total Greens'

Seven $6-9 juices in addition to early morning delivery, a raw soup and ‘am/pm’ pills... this cleanse was relatively affordable, considering I didn’t eat a thing for three days. There was only one juice that I had to hold my breath to drink, the Total Greens, which basically tasted like I’m assuming the ground must taste.

But I did it... I made it through, lost five pounds and felt amazing. I went to bed early the last night so I could wake up three hours before my toddler to eat real food and drink hot coffee. And yes, I’m still not into breakfast even though that soft boiled egg and soldiers never tasted better.

Now a few months later, I’ve been craving these juices and the way I felt, especially in the morning. The first juice is called Gimme Greens, the second Chlorophyll Boost, the third and most delicious thing ever, Almond Milk flavored with dates and vanilla. My new goal: make them at home. I dragged down the Breville juicer we were given as a wedding gift six years ago and have used once; I found a spot on the crowded counter in our kitchen, storing a few of the gazillion cutting boards I boast.

Soak them overnight

Almond Milk2

Almond Milk4

I haven’t quite mastered the juices, but wow are they filling, energizing and expensive. Two pounds of kale makes like a half ounce of juice. I’ve discovered the key to juicing is more vegetables, less fruit. Otherwise you’re drinking more sugar than necessary, more concentrated fruit than you would ever consume in a day. Use the fruit to sweeten the veggies.

Kale Juice1

Kale Juice2

I have been starting my mornings with Gimme Greens then Almond Milk, in addition to a forced bowl of cereal or yogurt. Be warned, while juices provide a great deal of energy and balance, they are generally high in calories as well. But damn, do I feel good!

Drink juice so you don't look like that guy

Gimme Greens - my Earth Bar version

Ingredients:

• 1 Green Apple

• 1/2 Cucumber

• 2 oz Spinach (optional, but why not)

• 1 Regular Lemon

• 1 bunch Kale (roughly 6 stalks)

 Directions:

If you have a juicer, combine all ingredients, whole, juicing one at a time.

If you don't have have juicer, you can use a blender, and strain any and all solids that form, either through a sieve or cheesecloth.

Almond Milk, with dates and vanilla

Ingredients:

• 1 cup raw almonds

• water for soaking

• 3-4cups water ( I prefer closer to 3, so the milk is fuller-bodied)

• 2 pitted dates, chopped

• 1/2 tsp vanilla salt and pepper (optional)

 Directions:

Soak the almonds in water overnight or for at least 6 hours.

Drain the water from the almonds and discard.

Blend 3-4 cups of water, almonds, dates and vanilla until well blended and almost smooth.

Strain the blended almond mixture using a cheesecloth or other strainer.

You can keep the meaty product left from the almond milk. Makes a yum almond butter with a little added salt.

Homemade raw almond milk will keep well in the refrigerator for three or four days.