Tucked off the intersection of Broad and South Street sits an Indian restaurant cooking up family recipes from scratch.
When you say a restaurant is a hidden gem, it typically means it’s a place not many people know about, whose reputation does not do it’s food justice. In this case all of that remains true, though perhaps even more so in the fact that Jewel of India is not so easy to find. It’s not a restaurant you’d see walking around the streets of downtown. It takes a bit of seeking out. Though I think the journey makes the gem all the more precious, does it not?
We arrived for dinner at Jewel of India, met with an unfussy dining room and comfy booths. A wave of spice hits you as you walk in the door. It’s the kind of smell that makes you go, “This food is going to be GOOD.”
Jewel of India is a family-owned restaurant, cooking up family recipes. When I say everything is made in house — I mean everything. Yogurt, sauces, paneer (a type of cheese), all of the roti (breads), curry and spice blends — it’s all handcrafted according to family recipes. Not only does the time, dedication and care shine through in the food, but it’s atmospheric. This is a homecooked, made-with-love meal that happens to be served in a restaurant.
The meal starts with Papadum, a traditional type of crispy bread dotted with cumin seeds. Enjoy them with the provided sauces, a spiced cilantro sauce and a sweeter sauce tinged with molasses.
Appetizers include Samosas as big as your fist, a platter of Onion Bhaji (a kind of onion fritter), and chicken pakora spiced with ginger and garlic paste. The Samosas are more than generous in size, filled with peas and potatoes. The onion bhaji are fried in sunflower oil, rendering them deliciously crispy without being heavy. No canola oil is used here, and Jewel of India’s emphasis on quality ingredients is a commitment you can taste.
For entrees the options are extensive, but the menu doesn’t feel overwhelming in size. There are plenty of vegan and vegetarian options, and the cooks are accommodating to any dietary needs you may have. Jewel of India uses a housemade almond, pistachio, and cashew cream base for their cooking so dairy dishes can be easily made dairy-free. Vegan and vegetarian dishes are cooked separately from meat dishes, ensuring utmost purity in every meal.
I enjoyed the Bengan Bhartha entree, fresh eggplant roasted in the tandoor over charcoal and then cooked curry style with fresh tomatoes. The depth of flavor, the layering of spices created in each dish is a cornerstone of great Indian cuisine, one Jewel of India executes with ease.
Now, I must say when we saw the small size of the entree bowls, we both thought, “That’s not very much.” I promise you, neither of us were able to finish our entrees. Don’t doubt their small size, the flavor is mighty and extremely filling! Order a side (or two) of naan to enjoy with your meal. Choose from butter naan, garlic naan, or my personal favorite, jalapeno naan.
The Pickle Tray is essential with every meal, including a chutney that can vary seasonally (we enjoyed the Sweet Lemon chutney) and a type of pickle relish, finely minced pickled vegetables that are at once bitter, savory and a hint sweet.
For dessert, try Kheer, basmati rice cooked with sweet milk, cream, nuts and raisins or Gulab Jamun, freshly made savory cheese balls, deep-fried to a rosy brown in purified butter and gently cooked in light, rose flavored syrup. Only sugar in the raw is used in desserts, no overly processed white sugar.
Truly, the only negative I have to offer is the fact that I didn’t visit Jewel of India sooner. Since every aspect of your meal is house-made, expect to spend some time at the restaurant. By no means is this a “quick dinner” spot. Instead, it’s a go-slow, try new things, and take time to savor type of restaurant. Serving up perhaps the best Indian food on the Central Coast, I believe Jewel of India is well worth the wait.
Hello spring! This marks the beginning of peak fruit season (which runs spring through summer) here in Central California. Leafy green vegetables make an appearance, as well as my personal favorite — the almighty artichoke. Check out this quick guide to spring produce, complete with recipes to get you started.
While most produce is available at grocery stores year-round, that doesn’t mean it’s best to buy it at any time. Produce that’s in season will be more flavorful (think sweeter fruits, more vibrant lettuce) AND you can source it locally. Most produce in major grocery stores is imported from other countries. That means, typically, the produce is picked before peak ripeness and sprayed with chemicals to mechanically ripen it before it lands on grocery shelves.
For the best produce, look locally. This Eat Seasonally guide is specific to the West Coast of the United States, focusing on produce that is in season in California. What’s locally available may be different in your area depending your local climate.
The easiest way to shop seasonally is to visit your local farmers markets, or farm stands. This ensures the produce is locally sourced, and is most likely picked at peak ripeness. Ideally, there will also be a variety of organic options available.
Spring season runs from Saturday, March 20 to Sunday, June 20.
SEASONAL PRODUCE GUIDES
Here are some online resources to see the full list of seasonal spring produce.
Have a Plant – Full list of spring produce, not broken down by region. Read more here.
Southland Farmers Market Association – Specific to the Southern California region. View the list here.
Pick Your Own – Features a full harvest calendar for all of California. View here.
Artichokes are hearty, succulent, and bursting with richness. Look for bigger artichokes, with more green leaves than purple. This will ensure they are mature enough to be tender, and will yield a big heart (the best part!).
Fennel, a perennial bulb of the carrot family, has a light, sweet taste with a hint of licorice. Enjoy thinly sliced in a spring salad with spinach, toasted pine nuts and an orange vinaigrette. Roasted with savory garlic and fresh herbs, it transforms into a delicious side dish.
This recipe caramelizes the fennel, bringing out its natural sweetness to offset the sharpness of the garlic and earthiness of the herbs. Omit the parmesan to keep it dairy-free & vegan!
If you like spicy and aren’t afraid of a bitter green, this fresh Mustard Green salad is for you. Mustard greens are comparable to the pepperiness of a fresh beet and the bite of fresh baby arugula. Add some fresh in-season spinach, finely chopped chives, and a handful of plump blueberries to offset the bitterness.
Mustard greens are commonly served cooked, as to eliminate the bite. We think this voracious green adds quite an edge to an otherwise simple salad and is greatly enjoyable eaten with a fresh vinaigrette!
Rhubarb may most commonly be used as a pie filling so this take on rhubarb as a salsa base is fresh and creative. Macerate the diced rhubarb in sugar and vinegar to cancel out bitterness before building layers of flavor with cilantro, jalapeno and onion.
This easy delicious dessert uses the best fruits of spring – berries and stone fruit! Select any combination of fruit you’d like. Try a blueberry peach crisp or get adventurous with a cherry nectarine crisp. The options are endless.
For best results, utilize the best and ripest seasonal fruits you can find. This crisp is designed to be easily adapted to whatever fruits you have on hand. Snag a variety and enjoy!
Fresh peaches, brown sugar, light fluffy cake. This Decadent Peach Buckle has it all! And never fear — this detailed, easy-to-follow recipe walks you through the whole process of skinning the peaches and preparing the batter.
To assemble the buckle, lay down the light cake batter in the pan first, then add your sliced peaches on top. As it bakes, the juices from the peach will soak into the cake and the batter will rise up around the peaches, creating the perfect peachy bite. Yum.
Here’s an ultimate cake hack — use Krusteaz Blueberry Muffin Mix to create this delectable strawberry cake! In this simple recipe, use fresh strawberries to make your own easy strawberry milk to bolster the flavor, and moisture, of this easy cake.
Sure it may sound a little nuts, but trust, it WORKS. The muffin mix holds up well to the dozens of diced strawberries, ensuring they are evenly distributed throughout the cake and that they don’t just all sink to the bottom. Serve it up for your next spring gathering!
We all know pine nuts right? Those small, decadent, outrageously expensive nuts that melt like butter on the tongue and give traditional basil pesto it’s signature flavor. But where do they come from? Today, we’ll find out!
Turns out, the answer is closer than we may think. It’s in the name! Pine nuts, in North America, come from pinyon pine trees.
The pinyon pine is well-equipped to live in treacherous desert environments — they are compact, slow-growing, and drought tolerant. Since they’re accustomed to hard desert life, the pinyon pine grows primarily in the southwest, with some as far north as Wyoming.
Now, while pine nuts harvested in North America may come from the pinyon pine, what about European pine nuts? Pesto, a staple of Italian cuisine, is made specifically with pine nuts. And these pine nuts come from a different tree.
Meet the stone pine, which has been cultivated as a pine nut machine for over 5,000 years in Europe. The stone pine is native to the Mediterranean region and Southern Europe.
Getting to the Good Stuff
Now that we know the basics — that pine nuts do indeed come from pinecones — we can get into the good stuff.
Before harvesting, the pine nuts need time to mature. This can take anywhere from 18 months to three years. Yes three years! Apparently good things do come to those who wait.
Typically, pine cones bud in the spring, grow through the summer, remain dormant in the cold months (fall/winter) and mature again through the following spring/summer. Each varietal of tree may have different maturation times. The trees that take three years go through cycles of growth and dormancy until the finally reach peak harvesting stage.
Turns out, harvesting pine nuts is no small feat, which accounts for their significant price tag at the grocery store. Thankfully, the Huffington Post debunked the myth of pine nuts for us:
“Pine nuts are ready to harvest about 10 days before the green cone begins to open.
The cones are dried in a burlap bag in the sun for 20 days, to speed up the process of drying and opening.
The cones are then smashed (as a way to quickly release the seeds) and the seeds are separated by hand from the cone fragments.
The fact that it takes a lot of time and patience is an understatement — and justifies the high price of pine nuts.”
So with the pine nuts finally mature and released from their cone casing, their all ready to use now right? Not quite. The pine nuts themselves have an external shell, which then has to be removed to reveal the sweet golden raindrop-shaped nut inside.
For the ambitious home gardener, you can learn how to harvest pine nuts at home from your very own pinyon pine tree. Read more at Gardening Know How.
Pine Nut Palooza
Now for the fun part! What to do with all these tasty pine nuts. Here’s three recipes to try.
Pine Nuts may be the most buttery of all the nuts. They are full of delicious oils that come out when they are lightly roasted in the oven, or toasted in a frying pan. Sprinkle them on pastas, salads, anywhere that could use a delicious, light buttery crunch.
1. Traditional Pesto Genovese
For an authentic use of pine nuts, try this Original Pesto Genovese recipe. This recipe uses a traditional mortar and pestle to create a luscious, smooth pesto bursting with fresh basil, parmigiano reggiano, and pine nuts.
2. Italian Pine Nut Cookies
For those with a sweet tooth, try out one of my personal favorite Italian cookies. While I can’t share my family’s secret recipe, this Food52 recipe is a good replacement. The sweetness of the almond paste (ground sugar and almonds) balances out the buttery pine nuts on top. It’s the perfect nutty cookie, not too sweet.
3. Pine Nuts on Pasta
Try some toasted pine nuts sprinkled on this nutrient-packed, extra flavorful Pasta with Kale and Garbanzo Beans. Toasted pine nuts go well with pretty much any pasta dish, so I encourage you to make your favorite and add a sprinkle of pine nuts on top. Or, use the pesto recipe above with your favorite pasta and add an extra pinch of pine nuts just before serving!
What’s your favorite way to enjoy pine nuts? Let us know in the comments below!
Subscribe to get every post delivered straight to your inbox:
Meal prep is growing in popularity as a method of saving money on going out, maintaining a healthy diet, or just being able to enjoy a home-cooked meal without actually having to cook the entire meal every night.
The intention of this article to shed some light on things:
At it’s most basic, meal prep is preparing your meals ahead of time. While meal prep was initially popular as a means of maintaining a healthy diet (think weight loss/muscle building) it’s come to be so much more. Having dinner prepared (or, mostly prepared) at the end of a day’s work makes things so much easier. I enjoy the ability to eat a home-cooked meal every night, without having to make it all from scratch.
There’s two general categories of meal prep we’ll cover:
Daily Meal Prep
Batch Meal Prep
Which one you choose depends on your personal needs, including how much time you have to get dinner “on the table” every night and how much cooking you’d like to do. Meal prep can be used to create a full slate of meals for the week, including breakfast, lunch and dinner, or can be used for that one meal of the day you never seem to have enough time to make.
If you are just starting off with meal prep, I suggest picking one meal a day to prep. It’s a nice way to ease into prepping and you’ll have the opportunity to try different meal prep methods to see what works best for you.
Daily Meal Prep
Daily meal prep involves fully preparing full meals to eat throughout the week. With this, you can prepare a weekday’s worth of breakfasts, lunches and dinners ahead of time. These can be the same dish for each meal, or a variety, depending on how much you’d like to prep.
Here is an example menu for all three daily meals utilizing the same dish for each. This is a typical workweek (M-F) meal prep menu.
These are all items I’ve made and prepped for the week. I chose them because they contain ingredients and flavors that I enjoy, and because they are relatively easy to make in large batches.
The biggest advantage I found with daily meal prep was not having to think about what I was going to make for dinner, or scrounge up for lunch every day. During the workweek, my meals were covered. I had filling and delicious breakfast, lunch and dinner all planned out.
Some daily meal plans also include snacks. I keep mine simple with fruit, nuts, or chips and salsa. I’m also a big fan of popcorn, which is easy to make on a whim.
There are a TON of resources for planning meal prep, some of which I’ve included at the end of the article. Recipes made for meal prep can be particularly useful, as not all dishes hold up well over the course of a few days. They may be safe to eat, but less enjoyable or lose their texture.
Batch Meal Prepping
Batch meal prep differs from daily meal prep primarily in that it involves cooking, or at the very least, assembling meals before you eat them. This may be more suitable for someone who has the desire to cook dinner every night, but may be short on time. Meal prepping this way saves cooking time and allows you to throw together delicious, homemade meals in minutes.
Here’s an example menu, where chicken breast and ground beef were batch cooked before the workweek.
Setting aside time to wash, dice and prep vegetables for the week is also a way of batch meal prepping. This type of meal prep allows for more flexibility, as well as fresh-made meals, but does require more time and planning. To do batch meal prep well, you’ll need a plan for the week on what you’d like to make. Now, that can always change, but it’s much easier to prep when you have an idea of what you’ll be cooking for the week.
Why Meal Prep?
Have complete control over what ingredients go into the food you are eating.
For some, meal prep is a way to control what goes into their food. I’m lactose intolerant, so having prepped meals that I knew contained not one trace of dairy was a relief, and much easier on my body. If you have specific dietary needs, such as gluten intolerance or practicing veganism, meal prep can be an easy stress-free way to eat with confidence.
Meal time convenience.
With your meals already prepared, no thought is required when meal time comes. Heat up your meal (or not, if its a no-reheat meal like salad or a fun bento box) and you are ready to eat. By having a homemade, prepared option, you’re less likely to eat out, grab fast food, or even substitute a granola bar for dinner (no shame intended, but you are worth more than a granola bar!).
Buying groceries in bulk and preparing your own food undoubtedly saves you money, particularly if you shop what’s on sale and in season in the grocery store. Saving money on weekday cooking means more funds for weekend fun! Personally, I’d rather save during the week and go somewhere special on the weekends.
Less dishes throughout the week/on days with prepped meals.
Need I say more? Typically, I deep clean my kitchen once a week, after we’ve completed prep. All it needs is simple maintenance throughout the week to stay clean and organized.
Improve your cooking skills.
Tackle basics you’ve been wanting to learn or branch out and try something new. Additionally, meal prep will improve your budgeting and planning skills, a completely unanticipated but warmly welcomed side effect of meal prep I discovered a few months into it.
It’s YOUR meal prep… make what you want to eat! Whether it’s low carb, vegan, high protein, all greens, you name it, you can prep it. There are some incredible resources available to assist with your meal prepping journey. You can choose to have meal plans created for you to follow, use a meal-planning service like Blue Apron, or do it all on your own. It’s up to you.
How does meal prep work in real life?
My husband and I both work full-time. Certainly having breakfast and lunch made work days easier, and saved us the time, effort, and money of going out to eat for lunch every day. Having dinner meal prepped allowed us the opportunity to heat and eat, and have more time to relax and enjoy each other’s company at the end of the day.
Honestly, when we first started meal prepping, I hated it. It takes a few hours on the weekend, and at first I felt I was wasting time. Despite my discontent, I increasingly appreciated being able to come home from work and have dinner ready. I didn’t have a mound of dishes in the sink, only our meal prep containers and plates to rinse and throw in the dishwasher. Eventually, I learned to love meal prep and couldn’t imagine doing it any other way.
Whichever way you choose to prep, the most important part is finding what works for you. Otherwise, you won’t be consistent about it. Whether that means carving out a few hours on a Sunday afternoon, or prepping for only three days at a time, find what works for you and run with it.
Everyone has different reasons for meal prep. For us, it was a time-saving, convenient way to enjoy homecooked meals. Additionally, it helped us save money, which we’d prefer to splurge on a nice evening out or stash away for a vacation full of fun new foods.
A note about time management
Depending on what and how much you meal prep, you may find yourself with all four burners occupied on the stove and both racks in the oven full. This can be overwhelming at first, cooking three full meals for multiple days at once.
My best advice, start slow. You’ll learn what you can do at the same time as you go, and you’ll get better at kitchen multitasking in the process. Here’s a basic method to tackle meal prep:
Dice your veggiesand measure ingredients — In the world of foodservice, this is called mise en place meaning everything in its place. Have everything ready to go, so that once you start cooking, its a seamless process of adding ingredients. This way you won’t be rushed to chop an onion when you’re pot of water is boiling and the chicken is ready to be taken out of the oven. It can get hectic, fast.
Start with the oven — Once your ingredients are ready, start with the recipes to be made in the oven. Whether it’s roasted veggies, or a sheet pan pork chop, get the oven heated and get those things in there first. Oven recipes are great for meal prep, because once their in there, the oven does all the work.
Move to the stove — While your food bakes away in the oven, turn your attention to the stovetop. Start anything you’ll be cooking and keep a close eye on it. In the meantime, clear counter space to place those hot pans once they’re ready to come out of the oven.
Let everything cool — Don’t store your food as soon as its done cooking. In accordance with food safety measures, it’s best practice to allow hot food to come to room temperature before placing it in the refrigerator. Otherwise, it may cool down unevenly and even leave food susceptible to spoilage. No one wants that. While everything cools, set out your containers.
Fill and store — Once everything is cool, fill up your containers and stick them in the fridge. For no heat meals like salads, keep dressing separate and items that may cause the lettuce to get soggy, like tomatoes or cucumbers.
Frequently Asked Questions
Q: Don’t you get tired of having the same thing every day?
A: The honest answer is… sometimes! When we make something I don’t like that much, or that didn’t turn out as I had expected, it gets tiresome to eat it day after day.
But when we make dishes I truly enjoy eating, that are filling and tasty and cooked to my preference, I do not tire of eating it throughout the week. Make no mistake — I greatly look forward to the weekends, but I’d much prefer eating the same dinner five days a week without the stress of whipping up a healthy meal after a full work day. Chicken Enchiladas and the Lemon Miso Pork with Coconut Curry Vegetables were two meal preps I 100% looked forward to eating every single day. As I said before, it’s imperative to find what works for you and to start with flavors and dishes you already know you love!
Q: Can you ever eat out? Aren’t you committed to eating what you prep?
A: Yes, you can eat out and no, you aren’t obligated to eat what you prep for every meal. The flexibility of your meal prep depends on your own personal preference. I’d rather make meals for the week and have that option. When plans change, or the opportunity arises to eat out, or with friends/family, it is simple enough to put the planned, prepped meal into the freezer to eat at a later date. By doing this, you’ll eventually build up enough meals to eat for a week without prepping! Believe me, it happens faster than you’d think.
Q: Does all of your prep really keep for five days?
A: It depends. Some ingredients hold up much better than others. An easy way to think about it: any food that would hold up to a trip to the beach, or a picnic is a great candidate for meal prep. There are also ways to preserve your food, like dressing salads only right before you eat them.
Foods that, once cooked, get mushy or undesirable in a day are not recommended for meal prep — my number one example: zucchini! Additionally, if you are concerned about the freshness of your food, you can prep for three days a time only, instead of the full five.
Ultimately, start small to learn what you are comfortable with. We’ve prepped this way for over a year and have never had issues with food going bad. There were some things that just weren’t tasty after a day, but those were experimental and things we won’t do again. Okay, so it was the one time I tried making roasted radishes. The internet made it look tasty but I do not recommend. Ever.
Meal Prep Resources
My all-time favorite meal prep resource. Talia, founder of Workweek Lunch, provides kitchen-tested meal prep recipes, sized and ready for you to cook. The website is full of free recipes, but to unlock all of the meal prep potential, including weekly meal plans complete with recipes and a shopping list, a subscription is required. I’d recommend starting with the free recipes if you’re new to prepping and consider a subscription if you’re having difficulty planning what to make each week.
Budget Bytes has an entire section on their website dedicated to meal prep recipes. Beth, founder of Budget Bytes, creates tasty recipes on a budget that don’t compromise nutrition or flavor.
(Disclaimer: I’m not a doctor. Consult your health professional if you have specific health concerns.)
What is intuitive eating?
Essentially, intuitive eating is the concept of eating according to what your body needs. It involves tuning in to hunger cues, understanding cravings (for sugars, protein, etc.) and not imposing limitations what is “good” and “bad” to consume.
“Intuitive eating is a philosophy of eating that makes you the expert of your body and its hunger signals.”
According to Healthline, “Intuitive eating is a philosophy of eating that makes you the expert of your body and its hunger signals.” This is what makes it the anti-diet; instead of restricting consumption, forcing over-consumption of certain foods, or abruptly cutting nutrients like carbs out of your diet completely, intuitive eating focuses on feeding your body what it really needs.
Of course, that concept is inherent in its name. Intuitive eating is all about listening to your intuition, trusting that your body will send you the correct signals for what it lacks, learning to understand those signals and eat accordingly.
For those regimented in the diet mindset of strict control and calorie counting, intuitive eating may seem like a radical, and at times dangerous, concept. There are many initial fears, mostly surrounding binge eating, like “If I want a cookie and I let myself have one, what if I eat the whole bag of cookies?” Those fears are valid, and often perpetuated by past participation in harsh restrictive dieting.
However, with intuitive eating, sometimes binging on a specific food is part of the initial journey. Once you (and your body) start to get used to the ability to eat what you want, when you want it, the desire to binge large amounts of a certain foods decrease. Instead of being in a constant state of “need more while I can have it,” you ease into a feeling of security and confidence. That when you want a cookie, indeed you can have it, and you’ll know when enough is enough without feeling the urge to consume as many cookies as possible while it’s “allowed”.
The flip side of intuitive eating, not only eating when you want to, is also stopping when you are full. The pressure to “finish your plate” is set aside, and listening to your body becomes paramount. What you don’t eat now, you can always save and eat later. Contrary to popular belief, nothing detrimental will happen if you don’t finish your food in one sitting.
What is intuitive eating like?
In order to tell you best what intuitive eating is really like, we’ll need to get personal. I became an intuitive eater after years of being caught in the restrictive dieting cycle.
At my worst restrictive eating, I consumed about half the daily recommended calorie count for my age and height. I was skinny, but in no way healthy. (Therein lies a crucial difference that often gets lost in a culture where being thin is held as an ideal of beauty. Thin does not always signify health, and having fat on your body does not make you bad, ugly, or unworthy.)
Eventually, I realized that my health was more important, and that choice enabled me to put my physical, mental, and emotional health first. I gave up the dieting and stopped denying my body. I read about intuitive eating and finally resigned to the fact that maybe what my body needed was to be a bit bigger, to have more fat and more muscle.
Realizing this was freeing. I started listening to my body. Sometimes that meant I wanted rice and a fried egg for breakfast. Sometimes I wanted a giant plate of roasted vegetables. And yes, many times I indulged in the french fries I craved, or ate half a papaya in one sitting. I also went through a bout with ice cream, until I realized sugar was a migraine trigger for me (more on that another time). And when its time for pasta, I eat as much as I want.
When my car tells me the gas tank is low, I fill it. It’s the same for my body. Food is fuel. It doesn’t matter if I’ve “earned” the food. I’m fortunate enough to be food secure, and so when I’m hungry, I eat.
Maybe intuitive eating is strange, and maybe it seems strange because its different than what we’re lead to believe is “normal”. Either way, it was (and still is) working for me. I weigh more now than I used to, but I’m also the healthiest I’ve been in my adult life. Most importantly, I’m comfortable in my own skin.
As unbelievable as it may be, I started craving “healthy” foods. Vegetables, fruits. My desire for greasy, salty, overtly sugary foods decreased. The more natural foods I eat, the better I feel, and the more I want them. Not because they are “good,” but because my energy is improved, my mind is clear, and I’m actually motivated to get moving (a big feat for me).
This may be the greatest irony of intuitive eating. When given absolute freedom to choose what to consume, it’s natural foods my body wants the most. Of course, I still eat fried foods, and still love my tater tots, but eating “clean” all the time isn’t the goal. It’s the fact that I’m free to choose, and this time I choose natural foods because I know how they effect my body, the positive effects they have on my overall health. It’s not a chore to eat healthy. It’s a privilege.
Now, I’m not a doctor, and I don’t know what will work best for you. I can’t say that intuitive eating is the best path or not. All I can share is my experience. For me, this philosophy of listening to my body has enabled a healing process in my relationship with food, increased my enjoyment of it, and ultimately, freed my mind from thinking that handful of chips I just ate ruined my daily calorie count.
How do I start my intuitive eating journey?
First, let’s make an important distinction, best articulated by Healthline’s “A Quick Guide to Intuitive Eating.”
“To eat intuitively, you may need to relearn how to trust your body. To do that, you need to distinguish between physical and emotional hunger:
Physical hunger. This biological urge tells you to replenish nutrients. It builds gradually and has different signals, such as a growling stomach, fatigue, or irritability. It’s satisfied when you eat any food.
Emotional hunger. This is driven by emotional need. Sadness, loneliness, and boredom are some of the feelings that can create cravings for food, often comfort foods. Eating then causes guilt and self-hatred.”
Let’s break this down. First, learning how to trust your body. Dieting essentially consists of us telling ourselves “No.” We train ourselves to ignore our bodies signals, instead force feeding it whatever the diet tells us we’re supposed to eat.
Intuitive eating requires listening to our bodies signals. After years of suppressing them, practice is needed to listen successfully. It will take trial and error. The more you practice, the easier it will become. However, intuitive eating is not something that happens overnight. It’s a journey, but one that is incredibly rewarding.
Second, the distinction between physical and emotional hunger. Emotional eating is what drives us to consume a pint of ice cream when we’re sad, or an entire family size bag of potato chips when we’re stressed. Intuitive eating does not condone emotional eating. Instead, it supports listening to your emotions as intently as you listen to your physical hunger. Acknowledging and honoring emotions, participating in self-affirming activities and prioritizing emotional self-care are all ways to retrain the body from satiating emotions with food to using intentional action to recognize and move through “big feelings.”
Now, we’ve just moved from the realm of physical hunger, dieting, and physical appearance to the much deeper under-layers of emotional well-being and how our emotions affect or reflect our relationship with food. This is a big leap. It’s not one that everyone is comfortable taking. For support in this journey, I’ve included a short list of resources at the end of the post.
Though it may seem like extra work, and it is, the effort is worth it. This may be seen as radical self-care, but in an era of social turmoil and global health crises, I’d argue that being radical in our self-care is exactly what we need. For it is only through taking care of ourselves that we can best take care of others. Extending kindness and understanding inward may be radical, but radical kindness, that is, compassion, is the heart of humanity, and we could all use more of that in our lives.
Intuitive eating resources
Tricia Parido of Turning Leaves Wellness Coaching provides great one-on-one support for your food journey. She’s an expert (literally a Master Coach) whose personal experience with disordered eating makes her an incredible resource on your journey to health and healing with food.
The Healthline article “A Quick Guide to Intuitive Eating,” which includes a list of the ten main principles of intuitive eating, and a short reading list to learn more. While diving more into the philosophy behind intuitive eating is important, remember that your journey should be personal. If you encounter a principle that doesn’t sit right with you, adapt it, make it your own and move forward. This is the anti-diet, after all.
Sometimes in life, you meet a taco that changes you forever. One Sunday, in the parking lot of a country market, I met that taco. This is our story.
On the Central Coast, there is a chef who simply goes by the name “The Unknown Mexican Chef.” Though primarily a private chef and caterer, once a week on Sunday mornings, he runs a popup taco stand outside the Los Berros Country Market. This is where I found the taco of my dreams.
At 10:45 am, 15 minutes before the stand opened, a line was forming. Grill’s burning hot, giant pots of beans and taco consume bubbling on the outdoor stove top. The scent, euphoric. For these are the tacos of legend. The Queso Taco.
The Queso Taco is exactly as it sounds. Copious amounts of cheese are applied directly to the surface of the tortilla, which is then slowly melted before ~the flip~. Now, the cheese meets the surface of the hot flat top, searing to a crisp crunchy coating around the exterior of the taco.
Incidentally, I can’t eat cheese. My body just doesn’t tolerate it. So I ordered my Queso Tacos “sin queso” (without cheese). The result? Still totally, utterly delicious.
This, I’m sure, is because of the filling. Choose from carne asada, chile colorado (chicken), birria (pork), or al pastor (pork). My default is always al pastor, and this one one of the most delicious al pastor tacos I’ve ever had.
Thick chunks of pineapple provide a light sweetness to offset the rich pork, bites of onion and cilantro, the heat of the smoky chipotle salsa and a dash of acid from the squeeze of fresh lime. A perfect bite.
I’ve tried countless tacos in my life, many off a taco truck on the streets of LA. This taco reminded me of those –authentic, delicious, made with love — but it gave me something more.
A container of consume (like a thin, saucey dip) in which to dunk my perfect taco. These tacos require a level of detail, the passion in which you can taste in each bite.
Too on the menu is a giant quesadilla. No, it’s not a cheeky name. It’s quite literally a GIANT quesadilla. Filled with your choice of meat, rice, beans, cilantro, and onion, it’s reminiscent of a burrito, flattened into a rotunda of tastiness.
Finally, the pozole. Oh, pozole. Pork, hominy, that luscious broth. Top it off with some onions, cilantro and a spot of fresh cabbage. Like the tacos, and giant quesadillas, this pozole is worth writing home about.
In this life full of turbulence, of tragedy and uncertainty, we must gather joy wherever we find it. I found joy in these tacos. This perfectly messy, dynamic, thoughtfully constructed food.
With food this good, The Unknown Mexican Chef is destined to become well-known before too long. Perhaps, someday, we’ll call him the Master Mexican Chef instead. These magical tacos, each made to order, are deserving of such recognition and appreciation.
Eating seasonally provides quite a few benefits. For one, since the season is optimal for these fruits and vegetables, they’ll likely have better flavor than when out of season. Better quality produce means better flavor, making them even easier to enjoy.
If you have a local farmers market, look for the winter produce listed here. Purchasing locally grown seasonal produce is more eco-friendly. Why? Out of season produce found in supermarkets is often shipped in from other countries, meaning more emissions. Locally grown means it travelled much less, and you’re likely to get more ripe, fresher produce as well.
Winter season runs from December 21 – March 20.
What’s fruits are in season for Winter?
Citrus may be the most popular winter fruit. They’re able to endure the chilling frost of winter better than other fruits. Pineapple may be the most surprising winter fruit. It’s season begins at the tail end of winter (in March) and continues throughout the spring and summer months. Pears are a winter favorite, though their peak season is short. Get them while you can!
Avocado – January to March
Banana – Year-round
Grapefruit – January to August
Kiwifruit – November to January
Meyer Lemons – November to March
Orange – Fall to Spring
Pears – August to December
Pineapple – March to July
What vegetables are in season for Winter?
Root vegetables and hearty leafy greens are the most popular winter vegetables. Parsnips, turnips, and rutabagas may not be everyone’s first choice, but with the right recipe they transform to delectable side dishes, luscious soups, or even tasty seasoned fries. Winter squash are heartier than summer squash, with thicker skins and firmer flesh, able to endure the winter frost. Look for Kabocha, Acorn, Buttercup, Butternut or Delicata squash at your local farmer’s market.
Cabbage – Fall to Spring
Celery – April to December
Swiss Chard – December to March
Collard Greens – December to March
Kale – November to March
Onion – September to March
Parsnip – September to June
New Potatoes – Late Winter; Russet Potatoes – Year-Round
Here’s five recipes using winter produce to get started.
Kale Chickpea Pasta by Edible Ink
Harness the power of kale and chickpeas in this 30 minute pasta recipe. Great for a nutrient-packed, quick weeknight dinner. This is kale done right; sautéed in a cast iron skillet with garlic and spices.
Cinnamon Maple Roasted Kabocha Squash by Eating Bird Food
Kabocha squash (also called Japanese pumpkin) may be my personal favorite squash. It’s easily roasted, with a great firm texture and only mild sweetness. It can be easily transformed into a soup, curry, or roasted with cinnamon and maple, like in this recipe!
The right combination of spices can turn any vegetable into a tasty masterpiece. Which is exactly what happens in this Parsnip Chips recipe by Chef Aarti Sequeira.
Ultimate Banana Bread by Edible Ink
Banana bread is a tried and true classic. This twist on classic banana bread results in a light cake-like loaf, perfect for a comforting dessert or sweet breakfast.
Orange Espresso Cupcakes
Marbled cupcakes are always sure to impress! This recipe uses winter oranges and a dash of espresso for a fun and refreshing cupcake.
What’s your favorite winter produce recipe? Tried any of the recipes listed in this post? Let us know in the comments below!
The story of a beloved Christmas tradition, the love of family, and one very special cookie.
The scent always lingers. It permeates the fabric of the pillows on the couch, fills every crevice in the cabinets, clings to the air, sitting heavy on each atom. It’s unmistakable, unforgettable. Sweet, a bit like licorice. And for me, completely and wholly synonymous with Christmastime. It’s not gingerbread, or eggnog. It’s biscotti.
Every year at Christmas my grandfather, Papa, and my grandmother, Nana, dedicated a weekend to baking batches on batches of biscotti for the family. But perhaps, the story doesn’t start there. It starts decades earlier when Papa bought an Italian bakery in Southern California.
There, he learned how to make everything. Cookies, pastries, even wedding cakes. He’d spend hours sitting at the kitchen table practicing his piping techniques to get it just right. And it was there, at Masielo’s Bakery, that Papa learned how to make biscotti.
Eventually, the bakery was sold and new businesses bought — a lodge in Tahoe, a used furniture store. But the biscotti remained. The cookies, traditional, the recipe top secret, became like another member of our family. Paying homage to Nana and Papa’s Sicilian heritage, the product of Papa’s hard work and dedication, to be passed down from generation to generation.
Biscotti could be described as the exact opposite of an American cookie. They are hard, crunchy, packed with whole almonds and the bittersweetness of anise. Traditionally, biscotti are dipped in wine. I learned to dip them in a glass of milk, and eventually, at breakfast with a cup of coffee.
There’s an art to eating biscotti, and the key is the dipping. Biscotti are not a cookie of many ingredients. The biscotti Papa made, the biscotti Nana taught me how to make after he passed, consist mainly of whipped eggs, sugar and flour. Baked twice, they can become as hard and crunchy as a piece of overdone toast. And that’s exactly the way they should be.
See, the dunking is the secret. Once the biscotti hits that glass of milk, that cup of coffee, all those lovely air pockets fill with liquid and the cookie softens on impact. That’s how you must eat them, when they are at their peak.
Perhaps what was always so magical about Papa’s biscotti was that they came around only once a year. The process is involved, it’s time-consuming and made ever the more special as an annual Christmas treat. I’ve never known Christmas without biscotti. So when Papa passed, I knew the tradition must carry on. The prospect of a Christmas without Papa, without his joy and his light, was dim.
And, I suppose, that’s how I came to be the biscotti baker. For as you may have guessed, the biscotti are not just a cookie to us. They’re a symbol of our family, our tradition, and the love that Papa shared with us. Making biscotti is not something you do for fun. It’s something you do out of love.
So with Nana as my director, I learned how to make them. I tried and failed and tried again. I learned how 10 degrees difference in the oven affected the cookies, the temperature of the eggs, the amount of anise. With the chicken-scratch short hand of Papa’s recipes and Nana as my official taste-tester, I learned. I felt under-qualified for the responsibility. But somehow, I felt Papa cheering me on, guiding my hands and I knew I must persist.
Yes, I may have cried over a batch of cookies. Whether it was the fact that the cookies came out wrong, or more that I missed Papa, I can’t say. Grief will do that. I pushed on.
Until I presented a batch of biscotti one day to Nana, who sat down to test it with her omnipresent cup of coffee and she said, with a smile, “This is just like Papa’s.” In that moment, it was all worth it. The tradition of the biscotti would not fade, Papa’s legacy would continue, and I vowed to myself, every year to make these not only for my family, but for him.
We all have our own holiday traditions. And while we enjoy the fruits of our labor (with a glass of wine, milk or cup of coffee) who we really do it for is the people we love. From my family to yours, I wish you Buon Natale, a very Merry Christmas and a happy, healthy New Year.
Unlike Food Network cooking shows, Netflix food shows tend toward travel and story-telling. In these shows we learn not only about new foods, but we learn of the culture behind them and the people that make them. Here’s a list of the best shows on Netflix that center around food (in no particular order).
Somebody Feed Phil
Everybody Loves Raymond creator Phil Rosenthal travels the world, meeting so many wonderful people along the way. Phil is delightful to watch, his childlike enthusiasm for food, flavor and life always bring joy when watching this show. Many food shows are hosted by Chefs, who know exactly what food is presented to them. Phil has an extremely relatable quality — he’s just a guy who likes to eat, not a professionally trained Chef. While we can’t get out an explore the world, we can watch Phil navigate different countries, cultures and meet new people with unending joy and optimism.
The heart of a city lies with its people, its community. How they connect, gather, communicate. What they value, what traditions have withstood the test of time, of trial and trauma. Somebody Feed Phil dives headfirst into the community, often sharing the missions of local non-profit organizations, connecting with the city’s future generations and allowing us to discover the heart of each place travelled.
Somehow, this show, that focuses on one man traveling the world, trying different foods, restores faith. Through forging connections with the people of each city, their lives, their stories, Somebody Feed Phil reminds us all that no matter how different our lives may seem, we are all people, who, at the end of the day, care about putting forth the best for ourselves, our families and our communities. In his exceedingly lovable way, Phil connects us to places we may never visit and the people who call those places home.
This is high class food, served in restaurants that book a year in advance, with Michelin stars and James Beard awards. This is food reinvented. This is the peak of food as art. And though high class technique and fine dining run through the vein of these restaurants, where the show never compromises is in its soul.
Each episode centers around one chef, picking deep into their life, their backstory, what motivates them, their triumphs and their failures.Here we truly are allowed a window into what drives these chefs to be the best of the best, the arduous hours that reaching that height requires. True, some may say this show borders on idolization of these chefs. And perhaps it does. But that quality is what makes this show so fascinating, so captivating. The depth of exploration into each of these chef’s lives, we find incredible stories of perseverance, innovation and even the elusive, teetering on the edge of insanity quality found in inventors and experimenters of a bygone era. Everything about Chef’s Table, the production quality, music, cinematography make this show spell-bounding and enriching. Chef’s Table is not a show you watch, it’s a show you experience.
Subsequent off-shoots of Chef’s Table focus on chefs that are peak in their industries: pastry and BBQ. Both iterations maintain the integrity of the original series, focusing on the best of the best, providing a rare inside look into the minds of the greatest culinary creators of our day.
The Chef Show
LA chef Roy Choi and producer, writer, director Jon Favreau team up to cook a variety of different dishes. Having worked together on the film, Chef, Choi and Favreau take on friendly teacher and student roles, Choi patiently teaching Favreau not only how to make the dishes, but the processes behind how the dish is made. In this show, we all live vicariously through Favreau, whose so eager to learn everything from casual master chef Roy Choi. Plus, they go hang out with Christina Tosi, Wolfgang Puck, etc. It’s fantastic.
Roy Choi can be called the pioneer of the modern food truck. He started his truck Kogi BBQ Taco Truck in downtown LA. He was one of the first to utilize social media (thank you Twitter) to post the food truck’s location around Los Angeles. Hungry followers could see where the truck was at immediately, and would flock to it. He now owns 6 restaurants and has published a fascinating autobiography/cookbook hybrid LA Son. Roy Choi is a true LA original, combining the delicious power of Mexican street food with his Korean heritage. One of my favorite qualities about Roy Choi though, is how patient and humble he is in the kitchen.
Chef Show possesses an inherently playful nature, lacking the formality of fine dining while holding up the standards of making, quite simply, really good food. From oysters to the pinnacle of grilled cheese, Choi and Favreau present a new kind of cooking show. One thats centered around friendship and culinary discovery.
Street Food: Asia & Street Food: Latin America
While they are two separate shows, Street Food: Asia and Street Food: Latin America center around the same central them (you guessed it): street food. Embracing the region’s cultural backbone, this show hones in on street food vendors, many of whom have never been formally trained as chef, but instead are dedicated to carrying on the traditions of their culture by serving traditional street food every day of the year.
This is the food of the people. And the street vendors who survive are the ones who make the food that people most connect to and love mot deeply, enough to come back day after day for the same delicious dish. For the adventurous traveler, seeking out and trying traditional street food is a quintessential part of any journey. It’s cheap, it’s delicious, and it’s the product of the organic culinary landscape that surrounds it — no imports, no tricks, just decades upon decades of tradition, handed down through generations. The Street Food shows give us unique insight into how these street foods are made and the hard-working, dedicated, passionate hands that make them.
Salt, Fat, Acid, Heat
Based on Samin Nosrat’s book of the same title, Salt, Fat, Acid, Heat is a limited series, only a mere four episodes that explores the building blocks of any good dish. While the show itself is brief, its value is irreplaceable. Nosrat is at once incredibly knowledgable and infinitely teachable, allowing us to learn from her own deep breadth of experience while simultaneously discovering new culinary territory right alongside her.
The premise behind the book, and the theme of the show, is that when you can master these four elements (salt, fat, acid and heat) you can utilize them in a balance to make anything delicious, with or without a recipe. Salt, Fat, Acid, Heat is the culmination of decades of experience, and provides a philosophy on how to approach any dish in the kitchen. Going above and beyond a typical cooking tutorial show, Nosrat sets out to educate us on the role that certain foods play in your cooking, what happens when they interact in the right environments and how food can transform by your method of preparation. Overall, it’s an incredible inside look on how the mind of a chef works, and how to understand food beyond following a cut-and-dry recipe.
I respect why the show was only four episodes–it’s concise, following the structure of her book–but I am left wanting more. Though another Netflix show isn’t in the cards at this time, Nosrat is currently producing a podcast called Home Cooking, set to teach us everyday folk how to cook at home.
Ah yes, the season of ghastly ghouls and wicked haunts. There’s something quite spectacular in kicking off the holiday season with the eerie, the ominous and all things spooky. But where did Halloween traditions begin? Why do we carve pumpkins every year? Today, we will investigate!
Plus, we’ll cover some ideas of what to do with your leftover pumpkin, including those ooey gooey pumpkin guts!
Where did Jack O’ Lanterns originate?
The myth of the Jack O’ Lantern has its roots in Irish folklore, with the tale of Stingy Jack. Jack was so stingy and so mischievous he got the Devil himself jealous! In a maniacal duel to prove who was more devious, Jack or the Devil, Jack dug himself in too deep. In attempting to out-trick the Devil, Jack made the Devil promise never to take his soul.
As a result, when Stingy Jack finally passed away, he was cast out from both heaven and refused from hell. The gloating Devil gave Jack a hollowed out turnip with an ember inside to light his way, “marking him a denizen of the netherworld.” All of Jack’s tricks found him destined to haunt the earth for eternity, with only a carved out turnip lamp to guide his trek through infinite darkness.
Yes, I said turnip. Pumpkins were not a common crop in Ireland, and so, as the original story goes, The Devil gave Jack a turnip. When settlers came to America, they found the pumpkin (which is actually a fruit, not a vegetable) a much better vessel to carve and light from within, as a means of keeping the spirit of Stingy Jack away from their homes.
The name Jack O’ Lantern is really a shortened version of “Jack of the Lantern” a reference to Stingy Jack’s dismal fate to wander the earth, undead, illuminated only by a glowing root vegetable.
For the full tale of Stingy Jack, check out this animated folk song!
What To Do with Leftover Pumpkin
This article from The Atlantic takes a deep-dive into exactly what happens to our pumpkins after we’re finished with our Halloween fun. According to the article, “every year, more than 1 billion pounds of pumpkin get tossed out and left to rot in America’s landfills.” That’s about the same weight as 5,000 blue whales! That’s a lot of wasted pumpkin, and waste that can be prevented!
Food waste is one of the top contributors of harmful emissions. What we carve on our pumpkin, in the tradition of Stingy Jack, is just as important as what happens to our pumpkin in the end. Here are some ideas to put your Jack O Lantern scraps to good use.
Save and roast your pumpkin seeds
Roasted pumpkin seeds are a delicious snack! Simply set aside the seeds as you’re carving pumpkins to roast them later.
Here’s an easy recipe to follow to make your own pumpkin seeds at home from scratch. Eat roasted pumpkin seeds by themselves, on salad or sprinkled over your favorite fall soup!
Make pumpkin puree
Instead of using canned pumpkin to make all your favorite fall recipes (and pumpkin pie for Thanksgiving) try making your own pumpkin puree out of your Jack O Lantern guts!
This post shows you how to easily make pumpkin puree, and provides additional ideas on how to efficiently use your Halloween pumpkins.
Plant those pumpkin guts
You know what I’m talking about! When you cut the “lid” off your pumpkin and begin scraping out all the stringy insides, with seeds wrapped precariously throughout. The easiest way to deal with them? Dig a shallow hole in your garden and plant them!
No need to rinse the stringy insides off the seeds, simply scoop and plop right into the ground. The insides of the pumpkin will naturally decompose into the dirt, providing extra nutrients for your seeds to start growing. Cover gently with a layer of dirt and water regularly to start your very own pumpkin patch.
Compost your pumpkin
If your pumpkin has turned and is no longer fit for consumption, the best solution is compost! It’s a simple, eco-friendly way to turn your waste into nutrient-rich garden dirt. Chop your pumpkin up into smaller pieces to speed up the compost process.