Monday, March 30, 2015

Natural Products Expo West 2015 & The Joys of TEA


Every year in early March it’s the health foodie tradition to head to the Natural Products Expo West here in Orange County at the Anaheim Convention Center.  Over the years the Expo has grown to fill the entire convention center and this year it officially burst the confines of that building from top to bottom with more vendors and events outdoors and at local hotels.  There is even a tent event on Thursday, the day before official opening day for new comers to showcase their offerings.  Read more about the 71K+ attendees and more at Expo West 2015  The parking situation has worsened and if your listening New Hope, y’all need to figure that out pronto for next year.  There’s plenty to taste in real time & more to bring home to savor later.  Here’s some of this year’s booty.  


Ironically for this clean eater, Expo West is when I eat the most junk food of my entire year.  Tortilla chips w/ everything from beans, seeds & flax in them; relatively ‘natural’ cheeto type extrusions that hold their shape like solidified cotton candy; food from every corner of the world and every genre under the sun.  I do have my limits though.  Can there really be a healthy gummy worm?  Seems suspicious.

I limit my tastings to chips, tortillas & savory snacks, world foods, chocolate, juices & of course tea.  There’s always something new when it comes to the flavor combinations of tea whether it be loose leaf or bagged.  This year the South African bush tea rooibos was all the rage.  Its hearty flavor and warm brick red color make for a wonderful caffeine free cup in the afternoon or evening.  And along w/ Kamut, one of the ancient grains, rooibos made the list of Time Magazines 50 Healthiest Foods of All Time. 


Tea has been well known for centuries as a healthful tonic.  All the caffeinated teas have anti oxidant benefits & the natural stimulant from caffeine in manageable doses.  From green, black, oolong, pu-erh and white, they are all from the plant camellia sinensis.  It’s where the plant is grown & the way the leaves are dried and/or fermented that creates the various flavors we’ve come to love.  Even Japanese Kukicha is from this same plant.  But as it’s made from the wee stems and not the leaves themselves this tea has virtually no caffeine.  The only problem w/ tea is that there are so many varieties each w/ layers of health properties that it’s hard to cup it up all the live long day.  Read about how to Cook w/ Tea on the blog for the Ron & Lisa healthy lifestyle website. 

Then come the herbal delights.  Most any edible substance that can be steeped in hot water to release its flavors can become an herbal tea.  I grow lemon verbena and lemon grass for their perfume tang addition to my cups of green & Darjeeling tea.  I also keep a jar of tasty & health enhancing spice powder next to my tea pot so that I can boost my nutrition bang in each cup.  Mine contains cinnamon, pine bark, reishi mushroom, nopales and cacao.  As you research the healing herbs and spices you want to incorporate into your daily drinks, prepare your own stash.  Hibiscus and rooibos are good for gently reducing blood pressure.  Ginger is a natural anti-inflammatory.  Thistle, burdock, nettle, dandelion & artichoke, all nurture the internal organs such as kidneys, pancreas & liver.  I brew my potion by the pot & prefer sipping it at room temperature.  Here’s a pot of spiced pu-erh w/ lemon verbena steeping as it cools.  


From morning until evening, tea enhances each day.  There are a wide variety of teas blended to soothe & relax.  Most often containing chamomile, lavender, citrus & flower petals, just brewing a cup prior to retiring in the evening sets the tone for a peaceful nights sleep. 

One great adventure in tea tasting at the Natural Products Expo is exploring the subtle differences regions and cultures play in the flavor & blends.  There are teas from numerous countries there.  Remember when traveling the world to taste teas in around the globe.  Tea also makes a superb souvenir.  It’s dry, light weight, concentrated, available in many price points and easy to pack.  Bring some home and when you brew a cup you’ll find yourself back on vacation.  A warm cup of fragrance is the flight of fancy that brings back memories of good times. 



Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

Our successful restaurant Avanti Café was located on 17th St in Costa Mesa from 2005 through 2014.  Follow us on social media to see what is new and in store for Avanti in our culinary futures.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy; you can Eat Well & Live Well

We are Whole Foods Experts  It’s time to take Avanti Natural to restaurant menus & kitchens everywhere.

Post photos of your versions of Avanti Natural recipes on our Facebook, Twitter and Instagram pages. Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!






Sunday, March 29, 2015

Kamut Bulgur w/ Ginger Carrot & Orange Flavors

Enjoy this easy and flavorful recipe made w/ Kamut ** Brand Khorasan Wheat Bulgur :: Healthful & Delicious Ancient Grain ::  Make ahead & chill.  Keeps well in the fridge for several days.  Serve cold or room temp.  
A gorgeous flavor in shades of beautiful orange w/ organic heirloom carrots

KAMUT® Brand Khorasan Wheat Bulgur w/ Avanti Ginger Carrot Orange Flavors                                                                                                serves 4 to 6

Amount
Measure
Ingredient
Prep Method
2
Cups
KAMUT® Brand khorasan wheat bulgur


In a 350 oven toast Kamut bulgur on a sheet pan for 30 mins.  Stir twice.  It should be lightly golden and nicely fragrant.  In a large glass bowl combine the toasted Kamut w/ the following flavorings

3
Whole
Bay leaves

½
Teaspoon
Salt

½
Teaspoon
Anise seed
Optional (or sub
1 Tsp fennel seed)
1
Cup
Shredded carrots


Pour in 3 cups boiling water, stir once and cover.  Allow to cool. 
Ready for the boiling water
The bulgur absorbs the liquid slowly
Fully plumped and ready for the dressing & flavors

In the meantime, make the dressing. 

Avanti Carrot Orange Dressing
1 ½
Cups
Water

¼
Teaspoon
Salt

1
Teaspoon
Honey
Optional

In a small saucepan bring the water, salt and honey to a boil.  (Substitute 1 ½ cups water and ½ cup white wine, dry vermouth or sake for additional flavor).

1 1/3
Cup
Organic carrots
shredded

When the liquid is boiling stir in the grated carrots, remove from heat, cover & allow to cool.  In a blender jar or food processor bowl, combine the carrots mixture w/ the following:



2
Cloves
Garlic

1 ½
Tablespoon
Fresh ginger
Peeled & small dice
1/2
Cup
Orange juice

2
Tablespoons
Champagne vinegar
Or sherry or cider vinegar
½
Teaspoon
Salt

½
Teaspoon
Black pepper

¼
Cup
High Oleic Safflower Oil*
Or evoo
Ready for the fridge to plump overnight

Blend well.  When cool, combine toasted KAMUT bulgur and carrot ginger mix.  Then stir in:
The next day, fully plumped and ready to plate, garnish & serve

1
Tablespoon
Fresh citrus zest

1/3
Cup
Onion
Thinly sliced
¼
Cup
Toasted sesame seeds

¼
Cup
Orange supremes
Optional
Peeled orange segments
1
Cup
Shredded carrots
Optional Garnish

Chill for several hours or overnight.  It’s ready to serve when well chilled and most of the liquid has been absorbed.
A feast for the eye & the palate.  Delish & Healthful Ancient Grain 

* High Oleic Safflower Oil is high in monounsaturated fats, golden in color and has a nut buttery flavor

** Kamut is noted among the 50 Healthiest Foods of All Time by Time Magazine

Here's a printable recipe card as well, thanks to the folks at Kamut




Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

Our successful restaurant Avanti Café was located on 17th St in Costa Mesa from 2005 through 2014.  Follow us on social media to see what is new and in store for Avanti in our culinary futures.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy; you can Eat Well & Live Well

We are Whole Foods Experts  It’s time to take Avanti Natural to restaurant menus & kitchens everywhere.

Post photos of your versions of Avanti Natural recipes on our Facebook, Twitter and Instagram pages. Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!






Tuesday, March 24, 2015

Kamut Couscous w/ Avanti Organic Apples & Spinach


This savory sweet whole ancient grain couscous dish sings w/ flavor.  Most couscous is a pasta.  Kamut ** couscous is a finely cracked whole grain.  Hearty // Healthy // Delicious
Plated to perfection
KAMUT® Brand Khorasan Wheat Couscous w/ Avanti Organic Apple & Spinach                                                                                                serves 6 to 8

Amount
Measure
Ingredient
Prep Method
3
Cups
Spinach leaves
packed
1
Cup
Brewed green tea
Gen mai tea preferred

Wash the spinach well.  You can use the stems and crowns for this dish as long as they are clean, unblemished and tender.  Steam the spinach covered w/ the tea and salt and pepper until just wilted.  Bring mixture to a simmer for one minute, then turn off heat.  Cool covered.  In a blender jar, combine the spinach mix w/ the following:

1
Tablespoon
White miso

2
Cloves
Garlic

3
tablespoons
Red wine vinegar

½
Teaspoon
Salt

½
Teaspoon
Black pepper

1/3
Cup
High Oleic Safflower Oil*
Or evoo
¼
Cup
Orange juice


Meanwhile, put combine the couscous mix in a medium bowl:

2
Cups
KAMUT® Brand khorasan wheat couscous

¼
Teaspoon
Salt

3
Tablespoons
Sesame seeds
Or poppy
3 ½
Cups
Boiling water


Plumped and fluffed Kamut couscous

Sitr just to combine.  Cover bowl.  After 20 mins, fluff w/ a fork.  Cool.  Combine spinach mix w/ cooked KAMUT couscous.  Stir in:

Ahhh, organic granny smith & fuji apples
1 ½
Cups
Organic Granny Smith apple
Unpeeled & diced
1
Cup
Organic fuji apple
Unpeeled & diced
1
Cup
Spinach
Chiffonade
½
Cup
Red onion
Thinly sliced
2
Tablespoons
Fresh basil leaves
Chiffonade
1/3 to ½
Cup
Favorite relish
Optional

Serve chilled or room temp.
It all comes together w/ the spinach dressing
* High Oleic Safflower Oil is high in monounsaturated fats, golden in color and has a nut buttery flavor

** Kamut ancient grain is on the list of Time Magazine's 50 Healthiest Foods of All Time.

Eat Well // Live Well :: Kamut Couscous w/ Spinach & Apples ::

Here's a handy recipe print out thanks to the folks at Kamut


Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

Our successful restaurant Avanti Café was located on 17th St in Costa Mesa from 2005 through 2014.  Follow us on social media to see what is new and in store for Avanti in our culinary futures.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy; you can Eat Well & Live Well

We are Whole Foods Experts  It’s time to take Avanti Natural to restaurant menus & kitchens everywhere.

Post photos of your versions of Avanti Natural recipes on our Facebook, Twitter and Instagram pages. Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!