My Pantry Secrets- A fresh start to the New Year

(My sister and I taking control of the kitchen)

This New Years I made a resolution to take the clutter out of my life. So where did I start? My kitchen, naturally. The first thing I did was tackle the pantry. Between finding 2 year old flour to discovering a jar of expensive oil to realizing I had 5 bags of identical chips buried under all the mess, cleaning my pantry felt so right. Now I can actually see what's in there. And while I was at it, I decided to substitute some staples for their healthier cousin. For example, I needed to stock up on a grain so I chose quinoa instead of white rice. You know, for that healthy new years resolution crap. If you haven't taken the moment to discover what is hidden deep inside your pantry this article is meant to encourage you and give you suggestions on what to stock up with.

Here's what I bought, tossed and always love to have on hand:

Out: Bottled lemon juice
In: Fresh Lemons - I use lemons on EVERYTHING! I squeeze them in my soups, sauces, salads, fruit, sauteed vegetables, fish and chicken. This is my most used and all time favorite ingredient. It really adds a complexity to just about anything.

Out: Dusty smelling spices
In: New spices- Do yourself a favor and throw out any spices that are over a year (or smell like they are) I know spices can be expensive but its better to use nothing than to season your food with dust.

Out: Fake pancake syrup
In: Real Maple syrup- You think this is the 80's? Sorry Aunt Jemima but you just don't cut it anymore. Especially now that we've found out the truth about corn syrup. Spend a little more $ and go for the real thing, it is SO worth it.

Out: Flour pasta
In: Quinoa pasta- As much as we don't like to admit it because it's so freaking good, we know pasta is nothing but empty carbs. And whole wheat pasta is just kinda nasty. Behold a miracle- quinoa pasta! Tastes very similar to regular pasta but is so good for you.

Out: Canned vegetables
In: Frozen vegetables- If you can't make it to the grocery store every 2 days for fresh produce go the frozen route. Canned veggies are soft, mushy, and lump. 3 words that are negative in more than one way.

Out: Grated Parmesan
In: Real Parmigiano Reggiano- If you wrap this properly it can keep for a year, (just scrape off mold). Great for making anything decadent and delicious from potatoes, salads, grilled veggies, pasta, apples, eggs or whatever you can think up.

Other things I like to keep on hand:

• Nuts- Walnuts or pine nuts are great to have. Especially for impromptu pesto.

• Miso paste- Whip yourself up a quick miso soup or make a paste with mirin vinegar and sesame seed oil to marinate fish. Life expectancy seems to be close to that of a twinkie.

• Dried cranberries or currents- Whether I want to whip up scones, a spinach dish or a sweet sauce for chicken and duck these dried fruits are a must.

• Capers- Love, love, love these. Pasta, chicken, fish- all great accompaniments to these salty little gems.

• Canned coconut milk- I always have a can or two of these handy. Just add to some veggies, tofu/meat and curry powder and you have a complete meal.

• Yeast- One of my favorite ingredients. Does wonders for tofu and popcorn

• High end olive oil and vinegar- Mix with salt and lemon juice to make a far better tasting and healthier salad dressing than any you can buy.

• Spike- Best seasoning ever! Use it on tofu, avocado, salads, and meat.

Here's to a happy healthy and ORGANIZED New Year!

Skip the Donuts

Yay it's Friday! I hope everyone has had a great week and is about to have an even better weekend!

I wanted to end the week off right, with a better-for-your-body recipe from our Health Nut contributer Sita. With the warm weather creeping up on us and longer sunny days ahead you know what that means? Skimpier clothes. No longer can we hide behind those layers of sweaters jackets and Uggs. Cankles will be seen! Now is the time to get your fitness on so that you can look good but more importantly feel awesome.

So in conjunction with this thought, I am making a promise to myself that I will attend 1 spin class over the weekend no matter how tired, hungover or lazy I am. I also encourage you to do something good for your body that you normally wouldn't do. Whether it's going on a hike, taking a spin or yoga class or doing a few sit ups in your living room, now is the time to begin your health regiment. The way I look at it is - you never regret a work out.

And if you find yourself craving something sweet, put down the ice cream, donut, or cookie and try this gluten free and vegan fruit tart. Cheers to a happy, healthy, lifestyle!

Fresh Fruit Tart

Essentially this is a raw vegan dessert but I added a few steps such as toasting the nuts and redusing the coulis to give it a little more umf. This a great refreshing and tasty spring dessert, which is vegan and gluten free.

INGREDIENTS:

Coulis

½ cherries, fresh (pitted) or frozen (thawed)

1/3 fresh orange juice, about 1 medium orange

¼ orange zest

2 Tbs raisins

1 tsp honey or maple, only if needed

1 pinch salt

Crust/Topping

½ oz pitted dates

1/3 cup toasted walnuts

1/3 cup toasted pecans

¼ tsp cinnamon

1/8 tsp vanillas extract

1 pinch salt

Filling

1 cup thinly sliced apricots ( or other stone fruit when in season)

1 cup thinly sliced strawberries

1 tsp lemon juice

1tsp honey

¼ tsp grated ginger

¾ tsp vanilla extract

PROCEDURE:

1. COULIS: Place all of the ingredients in a bowl and let sit until the raisins soften slightly, about 30 minutes. In the meantime, prepare the crust and filling.
2. Add the mixture to a blender and pure on high until smooth.
3. CRUST/TOPPING: Add the dates to a food processor and pulse until broken up. Add the rest of the ingredients and pulse until combined and the nuts are slightly chunky. Set aside.
4. FILLING: Combine all of the filling ingredients in a bowl and mix well
5. TO ASSEMBLE: Split the crust/topping mixture into two portions. In a small casserole dish, remekins, or on individual plates (using a few mold rings), sprinkle one portion of the nut mixture on the bottom and lightly compact. Evenly distribute the filling and then top with the other portion of the nut mixture. Use the coulis to decorate the plate.

Coachella spurs Health Nut

Returning from a 3 day binge of pizza, chicken wings, fries, bratwurst, burgers, tacos, and beer really brings a whole new truth to the saying, "You are what you eat". Yes, Coachella was amazing. Yes, I ate like a pig. Yes, I am paying for it now. And no, I don't think I'm alone.

As I have slowly begun to get my life and body back together, I felt it would be a good time to introduce the healthy side of Spoondles. Which means a new series called Health Nut. This particular series will be written by my sister who is currently attending Bauman College, a Holistic School in San Francisco and who graduated from Cal Poly with a BA in Nutrition. The series will feature delicious healthy recipes, the low down on the worlds healthiest foods and a variety of tips and tricks on how to improve and maintain a sustainable and health conscious diet.

Spring Quinoa Salad with Pink Tahini Dressing

This Colorful spring salad is jam-packed with minerals, vitamins, and phytonutrients. This is a nutrient dense dish meaning high proportion of nutrients to calories.

*Health Facts:

· Garlic, herbs, and kombu- booster foods. Provide the body with minerals and amino acids

. Quinoa- contains all nine essential amino acids and is a good complex carbohydrate. It doesn’t spike blood sugar like white rice. Contains fiber, vitamins and minerals.

· Beans and quinoa- great source of protein

· Olive oil, tahini, walnuts- Great source of essential Fatty Acids

Servings:12

Ingredients for Salad:

• 2 cups white navy beans, soaked overnight
• 4 cups water
• 2 garlic cloves, smashed
• 1 bay leaf
• 1 inch piece kombu
• ½ tsp salt
• 3 Tbs olive oil, divided
• 2 cups quinoa, rinsed
• 3 ¾ cups water or vegetable stock
• ½ tsp salt
• 1 ½ cups fresh peas (about 1 ¼ lbs in pods), use frozen and thawed peas if fresh aren’t available
• 2 bunches asparagus, about 2 lbs, trimmed and cut inot 1 inch segments
• 2 medium carrots, small dice
• 1 large bunch chives, chiffonade
• 1 bunch fresh mint, chiffonade
• ¾ cup walnuts, chopped

Ingredients for DRESSING

• 3 medium garlic cloves, smashed and chopped
• ¼ cup tahini
• 1 small red beet, roasted, about ¼ lb
• 3 medium lemons, zested and juiced
• ¼ cup water
• ½ tsp salt
• ¼ cup olive oil

Procedure

SALAD:

1. Roast the beet ahead of time in a 400 degrees oven for about 1 hour. Peel and set aside.

2. Preheat the oven to 350

3. Add the navy beans to a pot with the 4 cups of water, garlic cloves, bay leaf, and kombu. Bring to a boil and then cover. Turn down the heat so that it is simmering cook for about 45 minutes, until tender but not mushy. When cooked, strain the beans and remove the garlic, bay leaf, and kombu. Set aside in a bowl and toss with salt and 2Tbs of the olive oil.

4. At the same time add the quinoa, 3 ¾ cups water of stock, and salt to a pot. Bring to a boil and then cover and reduce the heat to simmer. Cook for 10 minutes. Quickly add the peas to the pot and then return the lid. Cook for another 5 minutes. Turn off the heat but leave the quinoa covered for 5 minutes to steam. Transfer to a sheet pan and fluff with a fork. Allow to cool.

5. While the navy beans and quinoa are cooking, add the cut asparagus to a baking sheet. Season with salt and pepper. Roast in the oven until tender, about 25 minutes. When the asparagus is done, remove from the oven and toss with the remaining 1 Tbs of olive oil. Set aside to cool.

6. DRESSING: Add all of the ingredients, except for the oil to a blender. Blend until smooth. With the motor running on low, drizzle in the oil to emulsify. Taste and adjust if necessary.

7. In a large bowl combine the quinoa and peas, roasted asparagus, carrots, chives, mint, and walnuts. Toss to combine. Add the dressing and toss until the salad is coated. Before serving, gently fold in the navy beans, being craeful not to over mix so that they retain their color. Taste and season as needed with salt and pepper

8. Garnish with lemon zest

By Sita Lindner

Recipe courtesy of Bauman College

For those of you looking at this recipe and thinking, "ummm, a 15 ingredient recipe is not gonna happen... " I feel you. Just because your lazy doesn't mean you have to be unhealthy. Today I made my go-to immunity booster fave that is super quick, nutritious and delicious. I often make it as a side dish or add it to my pasta sauce for a healthy addition. The main ingredient is Kale, one of the best foods for your body. If you don't know what that is then click here because it's about time you do.

Caring Kale Recipe

Ingredients:

• ½ head of kale
• ½ of a lemon juiced
• 3 tbs olive oil
• salt to taste
• Spike seasoning (optional)

Procedure:

1. Wash kale, remove stems, and break up kale into smaller pieces

2. Add ¼ of water to a sauté pan over medium, low heat. Add kale and drizzle with olive oil then cover.

3. Sauté kale until leaves begin to wilt and soften (5-10 min). Add more water or oil if pan dries up

4. Add lemon juice and salt to taste

5. Sauté for a few more minutes until kale is tender and the seasoning tastes correct.

Serve and enjoy as the kale replenishes your body with goodness.

P.S. To all the Coachella-ers who brushed their teeth with beer, missioned it to Mickey D's for 3am fries and haven't had a vegetable in days, this is for you. I love you all!

P.P.S. Muse, LCD Soundsystem, XX, Hot Chip, Gorillaz, Jay Z. MGMT and Pheonix, you made my weekend!