Category: Food

Beets Me

This blog post is sponsored by iHerb but as always,the opinions and experiences expressed in this post are my own.

Blood red, murky liquid filled the glass, dark and menacing, yet impossibly, inexplicably appealing. Touted as an everyday superfood, hidden in plain sight on the supermarket shelves yet locked away just beyond reach, beet juice is both laughably commonplace and frustratingly difficult to get a hold of all at once. Brimming with nutrients shown to improve stamina, improve blood flow, and help lower blood pressure, vitamins and minerals are all locked away within the tough, fibrous exterior of these hard root vegetables. Drinking straight beet juice cuts out the middleman to make this rich source of folate, potassium, vitamin C, and antioxidants, far more accessible for instant absorption. Call it the new energy drink; no caffeine need apply.

What of the flavor, you ask? Some people can’t get past that deep, earthy taste, but all I get is subtle, natural sweetness. It helps that I’ve taken to mixing up Nature’s Way Beet Root Powder lately, which is far easier than fumbling with a messy juicer and consistently palatable. Mixing up instantly with plain water, you couldn’t find a better source of instant vegetative goodness.

Idly browsing the pages of iHerb as I’m apt to do, powdered beets stood out as a specialty item that should really be a mainstream staple. I’ve never encountered this powerful new ingredient before, which makes it particularly fortunate that iHerb is fully stocked, carrying this and over 400 Nature’s Way products that can be shipped to over 160 countries, and representatives that offer support in 10 languages.

For those of you still balking at the idea of chugging a tall glass of beet juice, no matter how mild, fear not. I have three different ideas here for refreshing, revitalizing drinks you will genuinely enjoy.

Popularized by Starbucks but improved by real ingredients, the famous pink drink blushes a bit more boldly with an infusion of not only Wilderness Poets Freeze Dried Dragon Fruit Powder for flavor, but our hero, the beet mixed in for backup support. Stash Mango Passionfruit Tea brews up a tropical base for both the colorful swirl and rich cream contrast, thanks to Earth Circle Organics Coconut Cream Powder, creating a far more flavorful blend than anything coming plain out of a can.

Pink Ombre Drink

2 Cups Brewed and Chilled Mango Passionfruit Tea
Liquid Stevia, to Taste
1/4 Cup Coconut Milk Powder
1 Teaspoon Beet Root Powder
1 Tablespoon Freeze-Dried Pitaya Powder
Ice, To Serve

Add a few drops of stevia to the brewed tea according to taste and divide it into two parts. To the first, whisk in the coconut milk powder. To the second, whisk in the beet root powder and pitaya powder.

To serve, fill one or two glasses with ice. Pour a layer of the coconut mixture in first, and then gently pour an equal amount of the pitaya mixture on top, allowing the two to slowly swirl together. Enjoy immediately.

Makes 1 – 2 Servings

Printable Recipe

For a quick sip on a hot summer’s day, nothing can beat a zesty glass of fresh lemonade. Nothing, except for lemonade infused with the vitality of beets and fruitiness of blueberries. Mingling together in a harmonious purple blend, this is an easy way to introduce the pickiest of eaters and drinkers to the idea of liquefied root vegetables. Dynamic Health Laboratories Pure Blueberry Juice Concentrate is so powerful that just a tiny drop add volumes of fresh berry essence in an instant. Since whipping up this drink, I’ve used it as an utterly luscious glaze over baked tempeh and rich finishing drizzle over many salads, too.

Purple Lemonade

4 Cup Ice Cold Water
1/2 Cup Fresh Lemon Juice
1 1/2 Tablespoons Blueberry Juice Concentrate
1 Tablespoon Beet Root Powder
Liquid Stevia, to Taste
Fresh Blueberries and Ice, to Serve (Optional)

Simply mix together the water, lemon juice, blueberry juice concentrate, and beet powder in a large pitcher. Sweeten to taste with stevia, adding just a few drops at a time. Serve over ice with a few fresh blueberries on top, if desired.

Makes 3 – 5 Servings

Printable Recipe

Finally, because this is the 21st century and we CAN have our cake and drink it, too, red velvet gets a nutritious boost from these beets, plus a powerful punch of Sunwarrior Vanilla Warrior Blend Protein. Thick and creamy, it’s good enough to call dessert, but healthy enough to throw down for breakfast.

Red Velvet Protein Shake

1 Cup Vanilla Non-Dairy Milk
1 Scoop Sunwarrior Vanilla Warrior Blend Protein
1/2 Cup Vanilla Vegan Yogurt, Plus More for Garnish (Optional)
1 Tablespoon Natural Cocoa Powder
1 Tablespoon Beet Root Powder
5 – 6 Ice Cubes

Toss everything into your blender and puree on high speed, crushing the ice into a completely smooth mixture. Pause to scrape down the sides of the canister as needed to make sure the powder is full incorporated. Pour into a tall glass and top with an extra swirl of vanilla yogurt, if desired.

Makes 1 Serving

Printable Recipe

Beet powder is poised for culinary and nutritional domination as more people discover the benefits this humble root has to offer. Though still somewhat of a rarity, iHerb has you covered with this and thousands of other specialty goods to give your beverages an extra boost.

Plus, all customers get 5% off their order, but new customers get an additional $5 off their order of $40 or more by clicking here!

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Hannah (BitterSweet)

Yo, Soy

Though still a rare delicacy outside of most Asian cultures, yuba has slowly developed a foothold here in North America thanks largely to one shining example produced right in my backyard. Hodo Soy, better known for their contributions to Chipotle’s popular tofu sofritas and now their ready-to-eat line of seasoned savories still pushes eaters to expand their culinary boundaries. Yuba, the gossamer-thin skin that forms on top of soymilk as the first stage of the tofu-making process, is difficult to produce on any scale. Fragile, quick to spoil, it’s a treat that few have an opportunity to experience fresh. Most options are sold dried, to be rehydrated on demand, which obviously loses a good deal of flavor and texture in the process.

This isn’t the first I’ve shared about Hodo Soy nor extolled the virtues of Yuba, but it’s a delicious declaration that bears repetition. There’s no need to be redundant, however, since Hodo Soy has begun sharing the softer side of yuba that only a privileged few have ever had access to before. In the stages just prior to coagulating into consolidated, solidified sheets, there are actually a number of stages that the soybean slurry goes through, each one uniquely delectable in its own right. I was lucky enough to experience these earliest phases right when production was just barely getting underway, photographing some of the first batches for easy reference to the uninitiated.

If you should be so as lucky to get your hands on an ingredient of such superlative quality, the best (and most difficult) thing to do is not mess it up. Little is needed to enjoy the naturally rich, luscious character of young yuba. The very earliest harvest, Kumiage, is the style I savored the most, being completely unique from anything currently on the market, or available in restaurants, for that matter. Given a pinch of black salt, you would swear you were eating the creamiest scrambled eggs on the planet, yet no shells will be broken for this plant-based luxury. My favorite approach was to simply scoop out a tender mound into a bowl, drizzle with light soy sauce, and finish with a sprinkle of sesame seeds and scallions. Nothing more, nothing less. Working in concert to bring out the nutty, umami notes of the whole bean, it’s unlike any other tofu experience to which I can compare.

Deeply savory yet just as versatile as the familiar beige bricks we’re all familiar with, I was delighted to try my hand at a sweet Philippine snack otherwise well out of reach: Taho. Made of soft soybean curds and lavished with tender tapioca pearls soaked in a sugary syrup, it’s a classic street food perfectly suited for the brutal heat of summer. Glittering in the sunlight, cherry- and mango-flavored popping boba sparkle atop this unconventional take on the concept, yet it’s truly the yuba beneath that shines.

These softer stages of soy supremacy can be purchased by the general public only online, not in stores, but it’s worth going all in for a big batch and sharing the riches with friends.

Hannah (BitterSweet)

Make Room for Mushrooms

Cornbread has near universal appeal, although the particulars can be quite controversial. I’ve clumsily fumbled my way through this timeless debate before, the perpetual feud between the sweet and the savory, typically erring more on the sweet side of the fence. Given my penchant for pastry, this should surprise exactly no one, especially considering the fact that it took me over 10 years of recipe development to finally launch a cookbook of full meals, not just desserts, upon the world. Now, older and at least a little bit wiser, I realize there’s room on the table for both sorts of a-maize-ing dishes.

Not just savory but full on umami and sparkling with warm spices, this new approach may just hold the key to cornbread harmony, or at least win over a few more fellow sweet-toothed bakers like myself. A bold departure from my typical approach, I found inspiration from the Mexican flavors in BLENDABELLA, a ready to eat seasoned mushroom mix. Tempting as it was to just open up a jar, insert a fork, and call it a day, those tender portabella pieces combined with tomatoes, peppers, and plenty of piquant chili powder were a perfect addition to this humble side.

Tender, fresh corn kernels would be another welcome inclusion, but honestly, there’s no need to get all dressed up and fancy for soulful home cooking like this. Each bite resounds with a comforting warmth, amplified by the natural, earthy richness of everyone’s favorite fungus.

Here’s hoping that critics will be equally compelled by this divergent take on cornbread, since I’m entering the recipe into the Summer Blogger Recipe Challenge! For more information and inspiration, check it out on Facebook, Twitter, Instagram, and Pinterest. BLENDABELLA Mushroom Blends are available for purchase online. (Please note that the Rustic Tuscan variety contains dairy, but both the Zesty Mexican and Coconut Thai Blends are 100% vegan.)

Where do your loyalties lie in the great cornbread debate? Sweet or savory? Simple or spicy? Or… given this new path to explore, downright umami?

Umami Mexi-Cornbread

1 Cup All-Purpose Flour
1 1/2 Cups Coarse Yellow Cornmeal
2 Tablespoons Coconut Sugar or Dark Brown Sugar, Firmly Packed
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Smoked Paprika
1/2 Teaspoon Salt
1 Cup Zesty Mexican BLENDABELLA
1 1/4 Cups Plain Non-Dairy Milk
2 Teaspoons Apple Cider Vinegar
1/3 Cup Olive Oil

Preheat the oven to 375 degrees and lightly grease a 9-inch cast iron skillet or round baking pan.

In a large bowl, mix together the flour, cornmeal, sugar, baking powder and soda, paprika, and salt. Stir in the BLENDABELLA and toss to coat thoroughly with flour. This will help prevent all those luscious mushroom pieces from simply sinking to the bottom.

Separately, whisk the non-dairy milk, vinegar, and oil to combine before adding these wet ingredients into the bowl of dry. Mix with a wide spatula just enough to bring the batter together smoothly, although a few errant lumps are just fine to leave be.

Spread the batter into your prepared pan, smoothing out the top and lightly tapping it on the counter to release any air bubbles. Bake for 20 – 25 minutes, until golden brown on top and edges just begin to pull away from sides. A toothpick inserted into the center should come out cleanly.

Let cool for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature for the most savory satisfaction.

Makes 8 – 10 Servings

Printable Recipe

Hannah (BitterSweet)

Sushi Cups for the Rest of Us

Love sushi but hate the fuss and mess of making it at home? You and me both. Despite best intentions, such ambition inevitably leads to walls spackled with sticky rice, sesame seeds burrowed deep within kitchen tiles, and nori plastered across the table. Rolling up the compact parcels isn’t such a demanding task on paper, but in real life when deadlines loom and hunger gnaws with terrifying ferocity, all bets are off. If it’s still reasonably edible by the time I give up and scrape the mangled scraps into a bowl, I’d consider the venture a reasonable success.

For anyone else in the same sort of sushi boat, I’d like you to meet your new life (and sanity) preserver. Edible cups made of classic nori seaweed, crisp and delicate, in addition to more avant-garde carrot and daikon papers, are here to save the dinner. Swaddle your rice in flavorful wrappings without the need to roll. More elegant than the usual mess of fillings dumped into a bowl, these savory cupcakes are just as charming as they are delicious. Feed yourself or a number of last-minute guests with ease, even if some visitors aren’t fond of the “fishiness” that traditional maki rolls possess. Pale orange carrot cups have a subtle, natural sweetness that makes them an ideal offering for more picky eaters or younger palates, white the daikon option has a slightly bitter edge, perfect for cutting the richness of creamy avocado or a generous drizzle of miso mayo. In both cases, the only additional ingredient in the mix is agar, holding these thin edible vessels together.

It’s with equal parts excitement and frustration that I share this fantastic innovation, though, if you might have guessed from the previous product links. I first encountered these savory sushi cupcake papers at the Winter Fancy Foods Show, and regrettably, have yet to hear a word from or even about the company since. Why on earth hasn’t this concept caught on to spread like wildfire? There might be more competitors on the horizon, which is a relief, since my small stockpile has long since been exhausted. It’s an idea that’s just too good to keep to myself, regular availability not withstanding.

In lieu of perfectly formed nori, carrot, and daikon cupcake papers, what’s your quick fix solution when sushi cravings strike? Temari sushi or larger onigiri are probably the most direct conversions, offering single-serving bites of rice and vegetables without the need to roll, while temaki would be ideal finger foods to pass at a party.

Though this feels like another tale of “the one that got away,” I’m holding out hope that these sushi saviors will make a big splash on the market in the days to come. Either that, or someone will devise a press to turn nori into cupcakes at home. A hungry but lazy cook can dream, right?

Hannah (BitterSweet)

Oh, Good Larb

Waves of heat ripple across the surface of the wok, a thin layer of oil shimmering in the late afternoon sun. Power dial turned up all the way to 10, intense heat emanated from the stove, setting a controlled conflagration ablaze right within reach. With one fell swoop, our fearless culinary guide and adept chef sent verdant handfuls of tender green vegetables flying, sizzling violently against the carbon steel, instantly searing upon contact. One minute later, the meal was served; blink and you’d miss the whole show.

The beauty of larb, otherwise written as laab, lahb, larp, laap, or lahp and prepared just as many different ways, is that it comes together in a flash, even if you don’t have the same kitchen confidence as bay area food guru Philip Gelb. Under his guidance, I encountered my favorite version of this Laotian and Thai dish, lightly charred by the kiss of the wok and brilliantly perfumed with a bouquet of fresh herbs and spices. Stunningly simple in composition yet impossibly complex in flavor, every bite was a new revelation. It’s the kind of combination that can never get boring, offering a fresh experience with every mouthful, and opportunities for different variations with every passing season.

Over the years, I’ve enjoyed many riffs on this timeless theme, sometimes with a delightful discovery of tender green asparagus or the unmistakable umami of chopped mushrooms sprinkled throughout. Even in the heat of summer, that man-made inferno is short lived, smoldering on only in flavor, and tempered by the cooling foil of crisp lettuce cups for serving. It’s well worth that fleeting moment in the fire.

Tempeh Larb

By Chef Philip Gelb of Sound & Savor

2 Tablespoons Raw Brown Rice

3 Tablespoons Soy Sauce
3 Tablespoons Palm Sugar
1/4 Cup Lime Juice

8 Ounces Tempeh, Cut into 1/4-Inch Cubes
Oil for Frying

2 Tablespoons Coconut Oil
1 Stalk Fresh Lemongrass, Minced
4 Cloves Garlic, Minced
3 Teaspoons Ginger, Minced
1 – 10 Thai Chilies, Minced
1/2 Cup Green Peas, Fresh or Frozen
1/2 Medium Red Onion, Diced
1/4 Cup Fresh Thai Basil, Chopped
1/4 Cup Fresh Mint, Chopped
1/4 Cup Fresh Italian Basil, Chopped
1/4 Cup Fresh Cilantro, Chopped

Crisp Lettuce Leaves, Such as Romaine or Bibb Lettuce, to Serve

In a hot frying pan over medium-low heat, dry toast the raw rice. Shake the pan continuously for 2 minutes until the rice smells nutty. Transfer to a mortar and pestle and crush it until it’s powdery. Set aside.

Combine the soy sauce, palm sugar, and lime juice and set aside.

Deep fry the tempeh until crisp and golden brown. Set side.

Place the coconut oil in a hot wok. Add the lemongrass, garlic, ginger, and as many chilies as you like. Stir-fry for 30 seconds. Add the peas and onion and stir-fry for another minute. Add all of the fresh herbs and cook for only 10 seconds before add the soy sauce mixture. Give it just 1 more minute on the stove before turning off the heat.

Add the toasted rice powder and fried tempeh and stir everything together. Serve with lettuce leaves and let diners wrap parcels of larb with the lettuce.

Makes 2 – 3 Servings

Printable Recipe

Hannah (BitterSweet)