Are you a morning person? I am so not… but I like to have one of these when I wake up. Smoothies are my thing. And I believe a banana plus some honey is everyone’s great foundation for a smoothie. Spinach is not a fruit, but it works super great in smoothies!

Yes, this drink is green and yes, it is healthy and yes, it’s very much delicious! Spinach will add a healthy kick to it, bananas and honey will add great flavor. Oh, yes, and this spinach is 100 % pure organic, from my mom’s new garden! I love it.  I added black sesame seeds, but you can go with whatever you like or have in your pantry.

Even though we’ve had an extra day of Summer this year, 2012 being a leap year and all, the weather hasn’t been very kind to us. It’s been rainy and sometimes outright cold… until about last week when we had the fourth warmest day this calendar year. Perfect time to make some late season mango ice pops and share the recipe with our friends heading into summer.

Time flies when you’re having fun. It’s hard to believe in a blink of an eye February suddenly melted into April. It’s been a year since my honeymoon in Europe and this year, me and my husband decided our International target would be Japan. Ah Japan! The land of the rising sun.The mysterious place of robots and gadgets and machines and home to the best sushi and kobe you’ll ever taste. I was ready to explore her wonders and I prayed (perhaps a little too hard) that we’d see some Sakura blossoms.
 

Stay tuned for Part 2

They’re not as glamorous as salmon, fresh tuna or most other fish favourites, but humble sardines are no less delicious and are certainly a better choice if you’re mindful about supporting something that’s not currently damaging the planet or contributing to the endangered species list.

If this is the first time this thought has even crossed your mind, take a look at some of these excellent articles on the issue such as this one by The Food Sage who asks whether food writers should be more responsible in informing consumers about sustainable food choices, Good Fish Bad Fish, and Italy’s wonderful Slow Fish website.

Afterwards you may, ask yourself why is it that restaurants, chefs, cookbooks and supermarkets don’t make more of an effort to spread the word of the scary damage that is being done by over-fishing, aggressive forms of fish farming or fishing methods. That said, there are important exceptions, such as chef Ben Shewry from Attica restaurant in Melbourne, whose mesmerizing video “Kobe and the Sea” on the sustainability of abalone and passing on traditions to his son may bring you close to tears, and the US supermarket Whole Foods, which has recently made the leap to selling sustainable fish only.

Luckily it’s easier than you may think to figure out the best seafood choices in your area, thanks to numerous resources that bring choosing sustainable seafood to your fingertips.

If you’re in Australia, the Marine Conservation Society has a very handy sustainable seafood guide app that you can download for free that makes deciding your next meal, whether in the markets or a restaurant, a very easy one – your favourite fish are simply labelled “say no”, “think twice” or “better choice”. You may be surprised by the results.

The Marine Conservation Society’s UK version is the Good Fish Guide, with an easy 1-5 numbering system and a very thorough description of the way these fish are caught locally, any sustainability issues and any good alternatives.

And for the US, the Monterey Bay Aquarium in California has created a very handy map of the US with downloadable sustainable seafood guides according to the area where you live, including a special sushi guide! Similar to the Australian one, seafood is labelled accordingly: “best choices”, “good alternatives” and “avoid”. Simply download the pages, print them out and fold them up to keep handy in your wallet.

Italians need look no further than Slow Food’s above-mentioned Slow Fish website (available in English, French, German and Spanish too). It’s worth a look at every single page they have on offer, from the traditional recipes according to region to the “which fish?” guide. From their website comes this little piece of food for thought:

Caught between the temptation to ignore information that makes us uncomfortable and confused and the instinct never to eat fish again, we can only ask “But what difference can I make?” The Slow Fish campaign gives us the opportunity to become more aware and curious, to discover new culinary adventures and to actively participate in our own small way in protecting the resources of the sea. Everyone, whether consumer, restaurateur or fishmonger, can make a difference.

And of course, sardines aren’t the only fish that are safe on the menu – check out the guides above to discover your sustainable favourites locally.

I opened up our pantry door and was struck by the collection of spices, dried herbs and seasonings. Or more to the point, feeling somewhat baffled over how we wound up with so much. Our cupboards are surely bewitched, as I’ve peered inside and been surprised to find not two, but three large containers of ground cinnamon, with no clue over how they multiplied. I blame Narnia – there must be a crossed wire between the Wardrobe and my pantry, and I’m getting stuck with their ground spices. There’s a long-running joke between myself and the Mister about cumin – in his bachelor-pad days of living in a house with roommates, they always wound up with a stockpile of the tan, smoky seasoning generally used for chili or tacos, likely from one person not being sure if they had the spice and bought a new bottle. Multiply by four or five roommates and you’ve got a spice-hoarder household in the making.

Having a surplus of spices and seasonings isn’t a bad thing. In cold months, dried herbs like thyme and oregano are a staple when fresh ones aren’t as available. Ground spices like the tart-flavored sumac can add strong, exotic flavors to food. The benefit of dried herbs and spices is that their shelf life is fairly stable, most keeping their freshness for about six months. And there’s little concern over them going bad or making someone ill. The potency of their flavor will diminish over time, but you can simply add more. Whole spices like nutmeg or cloves can stay fresh even longer, their intact form retaining flavor before being ground or crushed as-needed. Despite having a busy kitchen where ingredients move in and out at a fairly fast pace, I’m still stuck with a Spice Cabinet of Curiosities, and I know I’m not the only one.

I started asking around to see who else has a hodge-podge of pantry goods. The most frequent offenders included: MSG, star anise, cardamom, grains of paradise and garam masala. Check your cupboard right now – you’d be hard-pressed to not find at least one of these items tucked away in a corner.

People shared some of their own Pantry Confidential stories of ingredients they remain locked in a staring contest with:

 “I’ve consulted my current spice rack and I don’t know what to do with the following: ground nutmeg? Paprika? Oregano? And a small bottle of aromatic bitters. I can’t imagine I ever bought any of these so I’m curious if they managed to just grow in the dark or something.” – Charles Liotta, from Seattle, WA

 “In my cupboard: Agar powder – uses besides glazing doughnuts? What other types of dishes use mace and would there ever be a reason to use in place of nutmeg?” – Katrina Thomas, from  Kirkland, WA

“I don’t know why I have cardamom!” – Sue Anthony, from Phoenix, AZ.

 “Chinese 5-spice. I’m Chinese, and don’t know what to do with it.” – Daniel Jeung, from Woodinville, WA

“Is spam an herb? I have a whole jar of star anise that we used to cook pork belly with. But the leftover sneers at me in the dark every time I open the cupboard.” – Chairul Sugiharto, from Jakarta, Indonesia.

Even if I can barely clean my own pantry out, I can at least give a few helpful suggestions over controlling some of the pantry spice overpopulation:

Cardamom, Mace and Nutmeg: As a ground spice, they can be added to both sweet and savory dishes. Cardamom adds a fragrant flavor to things like Indian dishes and nutmeg adds a smoky depth to cream sauces. Mace is the outer part of a nutmeg seed and can be used in place of nutmeg. These flavors work well in sweet, creamy desserts, like rice puddings or flavoring whipped cream. Consider crushing the whole spices and infusing them in warm milk to be added to tea or coffee.

Chinese Five-Spice Powder and Star Anise: These are strong, heavy flavors best suited for meaty dishes like slow-cooked pork ribs or to deepen the flavor of a beef stir fry. Whole spices like the star anise are strong; use sparingly, but consider adding a couple to a large pot of mulled wine or cider, along with other whole spices like cinnamon or cardamom, to balance out the sweetness.

And no, Spam is not an herb, but its shelf life will surely outlive all those extra bottles of cumin.

The hastily scribbled address on an ATM receipt, a location filed to memory that will disappear as easily as it appeared.  Maybe the CVS nearby will trigger a memory, but isn’t there a CVS always nearby?  Tearing an address from the free morning paper but when hastily done it is no surprise that a portion will be lost along the crude, torn line.  Likely to be the one important detail West versus East, Street versus Avenue or a seven becomes a one, which will undoubtedly lead to a corner bodega. Of course, there is also the glowing word-of-mouth recommendation but days later the address is forgotten.

To my elation, a hand-held device has replaced all this: 4.5 inches high, 2.4 inches wide and weighing in at 4.8 ounces, my iPhone.  Snap a photo of the address, the storefront, the phone number, a street sign, write a quick note.  From the contacts of my phone I can find the restaurant that is likely to serve the “best of” something.  My organizational skills for restaurant addresses are by far superior to my organizational skills for paying my credit card bills.  Each restaurant is entered by location first, than restaurant name.  With a tap and a swipe of the touch screen my restaurant contact information is literally at my fingertips, leading me to my next restaurant destination.  I could rely on a free app to do this, but there is something satisfying about discovering an unexpected spot that far exceeds what technology can offer.

On this day I feel adventurous and let the touch screen decide.  With the swipe of the screen restaurant names and locations pass, a game of Restaurant Wheel of Fortune, at last settling in the W‘s and the West Village. Okay, maybe it is not all left to chance.   It is a jerk chicken kind of day, and Miss Lily’s is on my mind.

Miss Lily’s is located on Houston Street across from SoHo where there is eclectic art, jewelry, boutiques and terrific window-shopping.  Though it is near a main thoroughfare Miss Lily’s is unassuming.  Visible to those passing by yet it still seems tucked away and far from the hustle and bustle of the City.  Miss Lily’s offers diverse Jamaican cuisine from savory ackee dip and plantain chips to oxtails.  My evening feast at Miss Lily’s includes jerk grilled corn with coconut flakes, codfish fritters with curry dipping sauce, plantains, rice and peas, marinated cucumbers and jerk chicken.

Miss Lily's Jerk Grilled Corn

I gaze with awe as the flawlessly grilled sweet corn is placed on the table. The colorful seasonings are a tease and with anticipation I envision devouring the corncob clean.  When it comes to grilled sweet corn there is nothing more satisfying than biting into perfectly sweet and appropriately juicy kernels.  Similarly, there is nothing more disappointing than to have a mouthful of bland, tasteless and sweet “less” corn.  Miss Lily’s does not disappointment. The sweet corn is perfection.  The seasonings are just right and any food connoisseur; restaurant critic or armchair food channel quarterback will enjoy the toasted coconut flakes and squeeze of lime that tops it off.

The codfish fritters are also a delightful prelude to the main course. Never a fan of the “too fishy” fish the fritters are just right, and the curry dipping sauce nicely compliments this appetizer.

Miss Lily's Codfish Fritters

At last the main course arrives. The jerk chicken is served on a nice blue and white platter. The bowls of rice and peas are plentiful. The friendly waitress ensures that a bottle of jerk sauce is available, which I use generously on the already flavorful chicken as well as adding a little extra spice to my rice and peas.

Miss Lily's Jerk Chicken

The plantains are the right texture and the edges are nicely caramelized. They are not too hot, not too cold, but just right. The main course is enough to serve two, an added bonus to the already savory fare.

To no surprise there is a wait at Miss Lily’s, and it can be challenging even with reservations. The bar is always buzzing with conversation, and as reggae plays in the background it seems to rise and fall with the drumbeats and off beat bass lines. If it is not your night for crowds or maybe you enjoy something more simple and subdued step around the corner and visit Miss Lily’s Bakeshop and Melvin’s Juice Box.  The menu at Miss Lily’s Bakeshop is the same as Miss Lily’s restaurant except for some solid anchors of Caribbean cuisine. Enjoy beef and chicken patties or curry chicken roti.  Also located in the same space is Melvin’s Juice Box, which exudes health and wellness.  A favorite, the Harry Fontabella, is the ideal smoothie combination of rice milk, banana, blueberry or strawberry and granola.

Miss Lily's and Melvin's Juice Box

Miss Lily’s Bakeshop and Melvin’s Juice Box are both a refreshing reprieve from the busy City.  The space is quaint.  The blue and white checkerboard floor and green, gold and red accents are welcoming even on a gray day.  If not enough, nestled between Miss Lily’s Restaurant, Bakeshop and Melvin’s Juice Box is Miss Lily’s Variety serving up legendary reggae vinyl, West Indian-inspired jewelry, books, shirts and Miss Lily’s Radio an internet radio station. Miss Lily’s is undoubtedly diverse and offers a sampling of the cooking styles, flavors, spices, music and clothing of the many cultures that make Jamaica and the Caribbean a tropical paradise.

What more can be added other than to top off a visit to Miss Lily’s with banana pudding or a slice of the cake of the day.

Miss Lily’s New York
Homepage
132 West Houston Street at Sullivan Street
New York, NY 10012

This year, as a service member in the inaugural class of FoodCorps, I have been faced with the challenge of teaching elementary school children about Gardening, Healthy food, and Cooking. In this journey to make the outdoors seem cooler than video games, and create connections between growing bean stalks and bean chili, I have learned so much about kids—and what gets their attention and what is fun and productive and what isn’t. Here, I’d like to share with you all an example of one of my best food activities I did with students.

Now, the context in which I am preparing food with kids is in after school programs at two elementary schools in Massachusetts’ North Shore. I am sure that there would be slightly different challenges in cooking with students in a classroom, in a summer camp or your own kids at home.

So, take what you want and leave what you don’t.

Kid Friendly No-Bake Oatmeal Seed Cookies
This recipe makes roughly 24 little cookie balls.

Ingredients
4 cups Quick Oats
2 cups Pitted (dried) dates
2 cups Raisins
½ cup Sesame seeds
½ cup Honey
Pinch of Cinnamon
Tsp. Water

Optional additions:
Peanut Butter
Almond Butter
Shredded coconut
Dark Cholocate
Other moist dried fruits- Apricots, bananas, apples…

Directions:
This whole activity takes 20 minutes when I do it with students, but it would take longer if you add more ingredients or make shapes out of the cookie ‘dough’ with cookie cutters.

Prepare beforehand each ingredient (except the Honey and water) in a small sealable sandwich bags. This way, students (in a group of 3 or more) don’t even have the option of sticking their hand in your only large container of raisins or oats. Each student gets her or his own portioned bags of ingredients.

Then, have students combine dry ingredients (Oats, Seeds and dried fruit and Cinnamon), measuring out each portion with measuring cups (a great way to practice math skills!). (To be honest, when I did this, I didn’t measure anything, I just used ‘handfuls’ as measuring: ” a full handful of oats, a half-handful of raisins and dates…”. This works well, but if you’d like the measuring component, you can.)

After the dry ingredients, add honey, which helps stick everything together, and add water, which moistens the oats enough to make the whole mixture stick into perfect, hand-rolled cookie balls.

Have students Roll their mixture between their hands, and lay them out on a tray for later OR eat them right then and there!

Have fun and happy eating!

By Ambra Meda

Naam, one of the best Thai restaurants in Macau, is located at the Grand Lapa Hotel, overlooking the luxuriant tropical garden and the beautiful hotel pool.

The setting is anything but perfect, romantic but not posh, elegant but not sophisticated. We ask for a seat on the couch, facing the central dark stone pond that stands in the middle of the room, symbolizing “Naam”, the Thai word for “water”.

The menu is an authentic array of traditional dishes. We let our waitress drive us: “Anything you recommend is fine,  just something with coconut.”

Right after ordering a glass of  Cabernet Shiraz, a typical Tom Ka Ghai arrives as a starter. Enticing! This herb coconut soup with chicken and mushrooms is truly incredible. The broth is creamy, encompassing. Its sweetness teases our tongues, dissolving at the end leaving a piquant after flavor. We drain our bowl before the steamed rice arrives. We know we’re supposed to pour the remaining liquid over it, but it’s so delicious we simply cannot wait.

Our first entree is the Gaeng Kiew Waan, a green curry with chicken, green tomatoes and red peppers. The dish is amazing, but we forget to ask for the “mild” version and realize that in China, when it comes to spices, the word “medium” is a euphemism. Even though our mouths are on fire, it’s too good to abandon.

“How is everything?”, our waitress asks.

We answer simultaneously, pretending to be serious connoisseurs of spicy curries: “Great!” Unfortunately our eyes, wet and almost pouring tears, betray our words.

She starts laughing: “I’ll get you something to recover your palates.”

After a few minutes she’s back with a plate of chilly watermelon. Juicy and sweet slices of fruit prepare our taste buds for the next course.

Nuea Wagyu Yang, an abundant platter of grilled beef, comes with raw carrots and a sweet, liquid sauce, that reminds us of barbecue, but with a hint of sun dried tomatoes and herbs.

The marbled meat, laid on a bed of chopped lettuce, is grilled to perfection. Its simple but full flavor doesn’t need any seasoning, and we find our chopsticks picking the slices from the plate and making their way to our mouthes without stopping at the saucer.

When it’s time for dessert, the menu is truly original. We have never heard about any of the items listed, except the Mango Sticky Rice.

We are tempted to opt for an exotic option, but when we ask our waitress, she seems assertive. “The Sticky Rice”. “…But what about this read bean sweet cream?” “The Sticky Rice.” We have no alternative. Once again she’s right.

Not only is the fruit pulp fresh and delicious, but the rice pudding has a great consistency: neither gelatinous nor too compact, but glutinous in the inside and delicately moist on the surface, damped with a light and milky honey, and enriched by flakes of lemon peel.

We exit alongside falls of running water and tropical plants. The warm, charming mist of Macau softens the romantic atmosphere. The environment surrounding Naam is just as enchanting as its food.

Steamed to release the yummy broth, then lightly fried they are absolutely irresistible and go down a treat.

While the most common stuffing in Chinese dumplings would have to be pork, or a mixture of pork and prawn popular in wontons, cumin-spiced minced lamb used in the North can be a delicious and moreish alternative. Now I am not the biggest fan of lamb so when I say these are super tasty, it means they really are.

Methi Murgh is one of my dad’s recipes which I absolutely love and is so simple to make. As long as you have fenugreek leaves and some chicken you will not have to run to the grocery store, I promise you that.

My mother has been reiterating a message recently over our phone calls — “Always take care of yourself. Your health is most important.” I’m convinced my mother is Confucius in a disguise you see, she’ll often repeat these deep life lessons in simple 1-2 sentence structure that are seemingly so simple yet deafeningly profound.

A few examples:

“Take care of your eyes. Sit too close to TV, read in dark, you go blind.”

or

“Skin is most important on woman. You no take care of skin, you old very fast.”

and certainly my favorite…

“You eat too much, you get fat.”

It’s easy to become caught up in the natural groove of things — living in these modern busy lives of ours, we often set aside our health on the back burner. It takes a lot of time, discipline, and maintenance to eat healthy, exercise daily, and somewhere in between, to find free time for yourself.

But should it be that way?

The power of stress is often understated, yet it has become such a prominent part of our every day lives. We all owe ourselves the commitment to stay respectful towards our bodies – be good to your body and it will be good to you. Sometimes things are just as simple as that.

The weather has been beautiful here in Texas. Our garden is in full bloom, including our lavender that served as inspiration for this recipe. Originally this was made as an ice cream but I decided to go with a lighter version in popsicle form and replaced the sugar and cream with honey and a bit of condensed milk. It’s soothing and dreamy in every regard. Enjoy!