Hannah (BitterSweet), Author at BitterSweet

Way Better Whey

Some animal products can lurk just beyond detection on ingredient labels, hidden in plain sight. Adopting new names like false identities, they masquerade as benign, unremarkable ingredients, only called out by an allergen statement in small print like an afterthought. There are certain euphemisms you learn early on; even a child could tell you that “beef” means cow, and “pork” means pig. Beyond that, things get a little bit hazy. Whey is a particularly problematic ingredient, so far removed from the milk it came from that it can legally be labeled as lactose-free. Make no mistake, conventional whey is still 100% dairy-based and absolutely not vegan. However, in this golden age of plant-based alternatives, I’d like to think that those tides are turning.

California Performance Co. is on the cutting edge of food technology, working to redefine the entire concept of whey. V-Whey is the world’s first animal-free whey protein, made with Perfect Day to make a DNA-identical protein, bearing all the same nutrients, minus the cow. That’s why you’ll still see dairy as a potential allergen on the label. This dairy, however, is all vegan.

What are the benefits of V-Whey?

Anyone who has difficulty digesting other plant proteins like soy, wheat or, pea should take comfort knowing that whey is typically better tolerated by those with sensitive stomachs.
It’s a complete protein, containing all nine essential amino acids. These are the building blocks for creating muscle, creating new immune cells, healing wounds, growing strong hair and healthy skin, and so much more.
Cruelty-free, sustainable, and better for the environment, this one goes well beyond personal health. Even if you’re not vegan, everyone should be concerned about the impact that feedlots have on soil erosion, greenhouse gas emissions, water pollution, and beyond.

V-Whey by California Performance Co. comes in three favors: Vanilla Sundae, Chocolate Brownie, and Mixed Berry. You have a classic neopolitan array of dessert-inspired tastes to quell cravings with 0 grams of added sugar. They’re sweetened with stevia to prevent blood sugar spikes, keep calories low, and still taste like a treat.

Most importantly, this is something you’ll WANT to drink. 23 grams of protein per serving are great, but useless if you can’t choke them down. It’s not a struggle with the silky-smooth consistency of V-Whey, mixing easily with water, non-dairy milk, or juice without a machine.

Vanilla Sundae lives up to the promise such a decadent title implies. Even when blended with just water alone, it tastes undeniably creamy, smooth, and sweet as dessert. It straddles the line between cake batter and frosting, which makes it a perfect ice cream alternative if you simply add ice. Cravings don’t stand a chance against this mix, which is ideal for adding into other recipes for its easily paired, agreeable flavor profile.

Mixed Berry underwent a startling transformation the second liquid hit. That stark white powder instantly blossomed into a florescent neon pink, stunningly rich in color as it poured from the shaker. Each sip was equally striking, starting with fresh strawberry notes in the lead, then morphing into a candy-like sweetness, and rounded out by a subtly tart, tangy finish. Genuine floral notes of whole fruit punctuated the experience for a fully immersive drinking experience.

Chocolate Brownie was my personal favorite of the bunch. It’s dark and deep, subtly bitter like a good bar of 80% cacao, tempered with just enough sweetness to soften the hard edges. Such incredible creaminess brings to mind truffles, ganache, and chocolate fondue, all melting together in one luxurious drink. This one is clearly designed with chocolate lovers in mind, doing proper justice to the world’s favorite aphrodisiac.

How else can you use V-Whey?

Smoothies and smoothie bowls
Hot oatmeal or overnight oats
Homemade protein bars
Add a scoop to pancake or waffle batter
Replace some of the flour in muffins or cookies
Mix with nut butter and spread on toast

Forget the gritty, chalky health tonics of yesteryear and welcome to the future. This is way better than conventional whey.

This post was made possible as a collaboration with California Performance Co. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

July 18, 2022March 4, 2026

Hannah (BitterSweet)6 Comments

Jam Session

Tomatoes are the calling card of summer. Plump, red orbs growing heavier on their vines with every passing day, they tease in shades of green and yellow as they slowly ripen. Gradually darkening like rubies glistening in the sun, suddenly, they’re all ready for harvest at once. It’s now or never; grab them by the fistful or regret your mistake for another year. If you don’t take advantage, hungry critters stalking your garden surely will.

That’s how even a modest plot of land can drown a single person in tomatoes. Big or small, standard or heirloom, it’s sheer bliss for the first few days. Then, after a couple rounds of tomato salads, tomato soups, tomato sauces, and tomato juice, tomatoes may begin to lose their shine.

Don’t let it get to that stage. Take your tomatoes while they’re still new and fresh, concentrate them down to a rich, umami-packed tomato jam and you’ll never grow tired. Burning through two whole pounds right off the bat may feel like a sacrifice, but it’s a wise strategy in the long run. There’s going to be plenty more to come to enjoy every which way, without ever reaching your upper limit of enjoyment.

What Does Tomato Jam Taste Like?

A little bit sweet, a little bit savory, I do use sugar in my recipe but not nearly as much as with berry or other fruit jams. It should be just enough to balance and heighten the other inherent flavors. A touch of jalapeño adds a subtly spicy bite, which you could omit or double, depending on your heat-seeking sensibilities.

How To Make Tomato Jam Your Own

Use half or all tomatillos instead of tomatoes
Increase the garlic; there’s no such thing as too much
Instead of jalapeño, use sriracha, smoked paprika, gochujang, or harissa to spice things up
Swap the apple cider vinegar for balsamic or red wine vinegar

What Can I Use Tomato Jam On?

The only limiting factor is your creativity! A few of my favorite uses include:

Avocado toast
Sandwiches or wraps
Hot pasta or pasta salads
Swirled into creamy soups
On a cheeseboard
As a burger topping
Used for dipping alongside or on top of hummus

How Long Will Tomato Jam Keep?

While this jam isn’t properly canned and thus not shelf stable, you can preserve the harvest by storing it in your freezer for up to 6 months.

You don’t actually need to grow your own tomatoes to make tomato jam, by the way. Store-bought tomatoes taste just as sweet- And savory.

Continue reading “Jam Session” →

July 15, 2022March 4, 2026

Hannah (BitterSweet)7 Comments

Wordless Wednesday: My Spirit Animal

Chicken Caesar Salad

Wild Mushroom Soup

Spring Risotto

Crabless Cakes

Cauliflower Steak

Spirit Elephant
924 Green Bay Rd.
Winnetka, IL 60093

July 13, 2022March 4, 2026

Hannah (BitterSweet)4 Comments

Snow Day in July

Snow is the stuff of both dreams and nightmares. Growing up on the east coast, I could anticipate at least two or three days off from school every year due to impassable, slush-covered, perilously icy roads. In those early days before driving or work deadlines were a concern, snow days were gifts better than any mandated calendar holiday. Something about their randomness made them more special; the element of surprise was part of the fun.

With age came a creeping dread of the unknown, intolerance for the cold, and overall distaste for winter. I spent all of my adult life running from it, moving to the warmest places possible to avoid snow days at all costs. Snow is much more acceptable from afar, enjoyed on a TV screen or within a controlled environment. Case in point: Snow cones will always be welcomed with open arms as the best type of blizzard possible.

Nothing takes the edge off of a scorching summer day like a heaping spoonful of freshly shaven ice, ground as finely as a powdery snowfall. It’s brilliantly easy to make this refreshing treat at home! Special equipment is helpful for the best results, but you can absolutely get by with what you have, IE, a food processor or blender. A shave-ice machine will give you a fluffier texture while this alternative method will create a denser texture, more like a packed snow ball.

How To Make Snow Cones without a Machine

Chill the canister of your blender or food processor in advance to prevent the ice from instantly melting upon contact.
Use at least 2 cups of ice cubes per batch, but no more than 4 cups to make sure everything is evenly ground.
Pulse rapidly to break down the ice into smaller pieces, pausing to quickly scrape down the sides of the canister if it’s not all being incorporated.
Continue until the ice is finely ground and looks like snow, with no remaining lumps. Listen closely because the sound will change from loud clattering to a quieter, more even whirring.
Immediately transfer the powdery ice to a container and stash it in the freezer until ready to use.

The only thing more important than the ice is the flavoring! There’s no limit to the possibilities here, whether you want to work with only fresh, whole fruits or go avant-garde with extracts. Add more flair with natural food coloring, which could come out of a bottle or straight from nature. Just as a brief refresher course…

Quick and Easy Natural Food Coloring Options Include:

Beet Powder or Beet Juice = Red
Carrot Juice = Orange
Turmeric = Yellow
Matcha, Powdered Spinach or Kale, such as Green Vibrance superfood powder = Green
Butterfly Pea Tea Powder AKA Blue Matcha = Blue
Ube Extract = Purple

Bear in mind that any liquid colors should replace an equal measure of water to keep the sweetener ratio accurate. These will also be more likely to contribute stronger flavors, so make sure you’re ready to embrace those vegetal tastes or use stronger extracts to cover them up.

When you want a treat with no added sugar, snow cones are just the thing! Prepared sugar-free syrups are an easy, instant fix. For something homemade, just start with ripe, super sweet fruit, and accentuate the flavor with a touch of stevia or monkfruit as needed.

Is it possible to make snow cones or shaved ice without syrup in the first place?

Don’t let syrups limit your imagination. You can start with a full-flavored base by freezing juice, smoothies, and beyond to use as the finely shaved ice going into your cone. An added benefit to this approach is that the ice crystals stay lighter and fluffier since they’re not weighted down with extra toppings, while melting a little less slowly as well.

Minted Matcha Snow Cone — In this minted matcha snow cone, the solids settled at the bottom of the ice. I think that’s a good thing because it makes a uniquely variegated mixture, so every bite is a little different.

Instead of plain water, try freezing any of the following:

Brewed and cooled coffee
Matcha
Fruit juice
Smoothies
Drinkable yogurt
Non-dairy milk (plain, vanilla, chocolate, etc)

Snow cones are truly the best way to enjoy a snow day. They’re naturally vegan, gluten-free, and dairy-free, with easy options for making them sugar-free, keto, and paleo-friendly. Best of all, you can enjoy your flurries while chilling poolside under the warm summer sun.

Continue reading “Snow Day in July” →

July 11, 2022March 4, 2026

Hannah (BitterSweet)5 Comments

Rice to Riches

Risotto is an Italian specialty that is a universally comforting dish. Creamy, tender rice simmered with vegetables and a savory stock define the dish, but there’s so much room for interpretation beyond those basics. Proving that point, traditional Japanese ingredients are the secret to making a richer, healthier, and even easier version than the original.

Sugimoto Shiitake are the secret to creating a world of umami that’s completely plant-based. You could just hydrate them and toss in a few meaty chunks to dress up the dish, but with a little finesse, you can bring out the full potential of this key ingredient.

How Can You Maximize Your Mushrooms?

For the sake of thrift and flavor, save all of that shiitake-infused soaking water as part of the cooking liquid, just for starters. It should be a crime to toss such savory stock.
Once fully hydrated, slowly roast the sliced caps over low heat to concentrate the flavors while enhancing their toothsome, chewy texture. The edges begin to caramelize and crisp while the centers remain lusciously tender.
A light dusting of Sugimoto shiitake powder drives the umami bus home. Who needs truffles when you can coax out many of those same woodsy, nutty, and earthy notes from a much more attainable source?
Stash those stems away for safe keeping. We don’t need them for this recipe, but they’re ideal for other meals, such as tacos, chopped cheese sandwiches, and more.

The very best risotto blurs cultural boundaries, blending the best of eastern and western cuisine. Risotto was born from Arab influence in the first place, since they’re to thank for introducing rice to Italy during the Middle Ages.

Why Do Japanese Ingredients Work Best in Risotto?

Sushi Rice: Rather than more expensive arborio or carnaroli rice, sushi rice is the most affordable short grain I can find. It’s readily available in bulk, but even more importantly from a culinary stand point, maintains a satisfying al dente bite while creating an effortlessly creamy sauce out of any excess liquid. I find it’s less temperamental to cook, demanding less active stirring to yield the same great results.
Mirin: Standing in for classic white wine, the base of mirin is sake, which is also fermented from rice and thus more harmonious overall. Sugar is added for a light, balanced sweetness that enhances other flavors without overwhelming the dish.
Miso: Subtly funky, salty, and savory, I simply can’t get enough miso. White miso contributes a more delicate flavor to this dish, creating tanmi without even trying.
Wasabi: Bright and peppery, bold enough to cut through the richness, wasabi is an optional addition depending on your spice tolerance. You only need a tiny bit for the right touch of contrast.

That’s just talking about the base here. Things get really exciting when you consider the endless seasonal variations that are possible. You could easily eat a different risotto every day of the year and never grow bored.

First, let’s start with spring.

Celebrate the season of renewal with fresh green vegetables, like asparagus, snap peas, green peas, or artichoke hearts. If you forage, look for fiddle head ferns or morel mushrooms. Finish it off with tender young sprouts, microgreens, or delicate herbs like chives and dill.

Summer brings a rainbow of produce…

…but it’s impossible to consider the options without mentioning tomatoes first. Cherry tomatoes, heirloom tomatoes, Roma tomatoes, or beefsteak tomatoes; there are no bad tomatoes here. Pair them with sweet corn kernels, zucchini or yellow squash, bell peppers, eggplants, okra, or wax beans. Basil is a must, if you ask me, although hot sauce or pickled jalapeños could be a nice way to spice things up.

When the weather begins to grow colder for fall…

…hardier vegetables come into play. Brussels sprouts, butternut squash, chestnuts, turnips, and beets are at the top of my list. Bear in mind that this roster needs to be cooked before joining the party, so plan on roasting them on a separate sheet pan while the shiitake mushrooms caramelize.

Winter can be tough.

In some cases, it’s a time of scarcity, muted colors, and dampened flavors. Don’t let that outdoor chill take the warmth out of your food! Consider carrots, sweet potatoes, broccoli, cauliflower, and dark leafy greens like kale, collards, and Swiss chard. This is a perfect opportunity to break out the dried herbs to add some soulful rosemary, sage, and/or thyme to bolster that comforting broth. Top it off with toasted nuts like walnuts, hazelnuts, or pecans for a crunchy, satisfying finish.

Even if you just stick with the plain, simple shiitake foundation, you’re in for a heady umami experience. Vegan cheese is optional, though recommended for extra richness, guaranteed to push it over the edge into the realm of everyday decadence. Make a half batch to impress a hot date, double up to serve the whole family, or make it just as is for yourself and relish the leftovers all week.