Category: Reviews

Healthy Morning Habits

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

When no two days are the same, a consistent, reliable morning routine keeps chaos at bay, no matter what insanity lurks ahead. Will it be 10 hours straight, on my feet in front of the stove? Is there a cache of a thousand photos to sort through and edit? Does a photo shoot on location call for a mad dash all around town for that perfect background? One of the great joys and pains of freelance life is the predictably unpredictable workflow.

Essential for a complete approach to well-being, the few constants in my own rituals appear unrelated at a glance, but all add up to a full spectrum of self-care practices crucial for success in any endeavor. Many years of trial and error have shaped my personal approach, and this everyday habit has been made possible by iHerb. Their encouragement to share a few of my favorite things was a true windfall, since it’s the only online shop that carries everything I need to make it happen, with over 30,000 products that can be shipped to over 160 countries, and representatives that offer support in 10 languages.

Everyday, be it a weekend, weekday, or holiday, starts at 6AM sharp with the wail of my alarm clock. The thing is, I never set a timer; it’s the insistent yipping from Luka that shakes me from the deepest of slumbers. We both bolt out of bed and head straight outside for a brief jaunt around the block, still bleary-eyed and clad in pajamas. A man on a mission, he heads back inside without delay, anticipating breakfast with a beastly appetite. Only after he’s fed and satisfied can I address other matters.

Skin care is incredibly important, but also very uncomplicated for me. It just takes a vigorous scour with Acure Organics Facial Scrub and a schmear of Shikai Hand & Body Lotion to wash away the nightly grime and instantly rehydrate. A tall glass of cool tap water is soon to follow or else I’ll start croaking like a frog before noon.

One of the biggest dilemmas I faced when first going vegan was sorting through all the supplements and misinformation that came with them, painstakingly sorting through the options to determine what was important to add, what genuinely worked, and what was affordable. Nature’s Way Multivitamin checks all of those boxes, handily beating the competition with a single daily dose that includes everything I might lack from food sources, like B12, iron, and vitamin D. One tablet down and I’m ready for breakfast.

Coffee comes first, but it isn’t my end-all, be-all hot beverage anymore. Caffeine is no longer the benign energizer it used to be in my youth, preventing me from indulging beyond a single cup if I want to keep the walls from vibrating all day. Teeccino, an herbal alternative made from chicory, fills the remaining gaps, creating a brew that’s richer and more satisfying than the typical tea bag. The Dandelion Caramel Nut is my current jam, and I further sweeten the deal with a drop of KAL Pure Stevia Extract, since I’m liable to eat my weight in sugar through recipe testing later in the day.

Oatmeal has been the single, solitary breakfast option on my menu through most of my 20’s, but slowly, that commitment has started to sway. Especially as the weather warms, I find myself craving cooler staples, switching to a high-protein bowl of yogurt or tofu cottage cheese, Nature’s Path Pumpkin Seed + Flax Granola, and fresh fruit. More important than the actual food itself though, is the act of eating it with Luka at my side or in my lap, slowly mulling over emails, readying myself for a new day. In fact, my mom captured a candid shot of exactly this ritual while I visited for all of two days.

Once Luka realizes I’m done eating and haven’t yet started doting on him again, he can get a bit punchy- literally. To fend off his loving attacks, I’ll throw him a Dr. Harvey’s Sweet Potate’r Chew which will keep him happily occupied for a good long while. They’re just dried sweet potatoes, nothing added, nothing removed (except water), and they really do hold up impressively well through some very aggressive teething. The pieces can be a bit big for my guy so I tend to cut them in half with kitchen shears, getting twice as much value from the same package.

Inevitably, I fall down some information rabbit hole, catching up on social media or fake news, giving myself a dangerously narrow window of time to get out the door before missing my regular BART train out to the city. With little time for regular meals and no set schedule to count on, I truly am powered by snacks; I’ll quickly toss a Sunwarrior Sol Protein Bar into my bag, knowing that I’ll need it later. All three flavors are fantastic, the single servings travel well, and always keep hunger at bay during critical times, so it’s one of my top picks. Aside from the manufacturer’s website, iHerb is the only place I can reliably purchase them, which always keeps me coming back for more.

Stepping outside of my orderly, comforting morning routine, I have no idea what sort of craziness may await me, but at least I’ll know that I’m fully fueled and equipped to tackle it, head-on.

How do you typically start your morning? If you’d like iHerb to give you a little boost, new customers will automatically get 5% off their first order!

Get everything you need to make the most of your busy days, everyday.

Hannah (BitterSweet)11 Comments

Rolling in Doughnuts

Health food seekers and whole food eaters: avert your eyes. For the rest of us, there’s more to veganism than oil-free, salt-free, sugar-free kale salads, to the relief and rejoicing of foodies everywhere. You can bake a cake in the shape of a ring to make a mighty tasty dessert, as I’ve also done without shame, but the fact of the matter is that it will never be a doughnut.

Deep fried to a golden brown, grease-less finish, the sheen of warm icing moments away from fully solidifying, nothing can match the pure bliss of that first bite. A true, top-notch doughnut is a rare delicacy, and not just for the indulgence it represents. There’s only so often that one can justify the mess and potential safety hazard of a giant pot of bubbling oil on the stove, and then there’s the trouble of what to do with a batch of a dozen doughnuts or more. They don’t keep beyond a day, so unless you’ve got a party of pastry-lovers coming over, your efforts are doomed to go largely uneaten.

Vegan Donut Gelato is here to help. It’s the kind of shop that seems too good to be true, which undoubtedly was a factor in deciding on such a straight-forward, unpretentious name. Yes, it’s all vegan and yes, they’ve got all your sweet cravings covered. The classics are present of course, simple glazed and sprinkled little numbers that live up to the highest standards of childhood nostalgia, to more inventive flavors like matcha, blueberry, maple “bacon,” or cookies and cream. Don’t get me started on the apple fritters, which are the size of a dinner plate and loaded with soft, spiced apple chunks.

It’s hard to restrain yourself from ordering one of everything, especially because they really are cheaper by the dozen. Besides, when was the last time you had a bear claw? Or a maple bar? Or a Boston cream doughnut? Further complicating the final order is the incredibly kind owner, always at the counter, who’s liable to throw in a free doughnut hole or two to reward such enthusiasm.

Though it’s impossible to resist the colorful magnetism of the front display, don’t gloss over the other half of the shop’s name. Soy-based gelato is made in house with rotating seasonal flavors, offered by the scoop or wedged into an outrageous doughnut sandwich assembly. I can only speak for the eggnog flavor which is of course long gone at this point, but I truly hope it makes an early come back. The flawlessly smooth, creamy texture is better than almost all prepacked options scooped out of a carton, and possibly one of the best in the bay. It may get overshadowed by the deep fried delights, but you won’t regret topping off your treats with an extra frozen spoonful… Well, unless you’ve already eaten your weight in cinnamon twists. Not that I’d know anything about that.

Vegan Donut Gelato
411 E 18th St
Ste B
Oakland, CA 94606

Hannah (BitterSweet)9 Comments

In the Palm of My Hands

Glowing like a bold orange beacon in my kitchen, the allure was irresistible. Undeniably handsome, complex yet versatile, and as rich as Croesus, this new infatuation had all the makings of a wild, illicit love affair. Uninformed outsiders would find it shocking or downright offensive, but the truth is far less controversial than gossip may lead you to believe. Palm oil sourced from Malaysia has a lot to offer for the passionate cook, baker, and eater alike.

Mom’s Meet provided me with the opportunity to dig deeper on this topic, shining a light on an incredible ingredient often overlooked by the average American shopper. Malaysian palm oil is sustainably sourced, committed to orangutan conservation, wildlife biodiversity, renewable energy with zero waste, and deforestation avoidance.

Being a tropical oil that’s solid at room temperature, most comparisons are drawn to the latest superfood darling, coconut oil. Aside from the obvious differences in color and flavor, palm oil distinguishes itself in its versatility, with a smoke point of 450 degrees, far beyond that of coconut oil’s 350-degree limit. That makes it excellent for high-heat preparations like frying, grilling, or broiling. Melting at around 70 degrees, the fact that it remains solid at room temperature makes it an excellent substitute for harmful trans-fats in commercial products.

If you thought coconut oil had the movie theater popcorn game on lock, be prepared for a snacking revolution here. Brilliantly buttery yet still mild in flavor, all it needs is a pinch of salt to make bare kernels shine brighter than any rising star on the silver screen.

Once liquefied, Malaysian palm oil can even be emulsified into a golden vinaigrette. Inspired by the Sweet & Spicy Harissa Slaw in Real Food, Really Fast, I tossed my fiery blend with a dab of this orange elixir instead, which was received with positively glowing reviews. That glorious color comes from an abundance of carotenoids, by the way, bearing 15 times more vitamin A than the carrots themselves.

Lest you thought I was ignoring my sweet tooth this whole time, rest assured that rigorous testing proved it a highly qualified applicant for baking operations. Chocolate chip cookies came out of the oven soft, moist, tender, and quite beautiful, if I do say so myself. Sink your teeth into one of these behemoths for a healthier taste of a childhood classic, no dairy nor eggs in sight.

For my final trick, I must admit that my attempt at making a nut-free cheese went terribly awry, but in the wake of that failure came an even greater culinary coup…

Cultured butter, infused with both probiotics and luscious flavor, creamy and spreadable, meltable, and downright delectable. No dairy, no nuts, no gluten, no nonsense. I couldn’t keep it in the fridge long enough to test it on loftier goals like homemade croissants or puff pastry, because with just one smear on the average ear of corn or slice of toast, I was hooked. This recipe alone is enough reason to deviate from the typical shopping list and stock up on a new pantry staple.

Malaysian palm oil deserves a place in every kitchen across the globe, including yours. Undoubtedly, you’ve eaten it before in packaged foods or used it in cosmetics, but have you cooked or baked with it? With a sustainable source close at hand, unleash your adventurous side and try a splash in your next succulent creation.

Yield: 6 - 8 Large Cookies

Palm Oil Chocolate Chip Cookies

Palm Oil Chocolate Chip Cookies

Thick, soft, and chewy chocolate chip cookies that may just rival what mom used to make!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 Cup + 2 Tablespoons All Purpose Flour
  • 3/4 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/4 Cup Semi-Sweet Chocolate Chips
  • 1/4 Cup Dark Brown Sugar, Firmly Packed
  • 1/4 Cup Maple Syrup
  • 1/3 Cup Red Palm Oil, Melted
  • 1 Teaspoon Vanilla Extract

Instructions

  1. Preheat your oven to 350 degrees and line a baking sheet with either parchment paper or a silpat.
  2. In a medium bowl, whisk together the flour, baking powder, and salt so that all of the dry goods are evenly distributed throughout the mixture. Add in the chocolate chips and toss to coat.
  3. Separately, combine the sugar, maple syrup, melted palm oil, and vanilla. Stir well, and then add the wet ingredients into the bowl of dry. Using a wide spatula, mix just enough to bring the batter together smoothly without over-beating it. Use a 3-ounce ice cream scoop to portion out cookies, and place them with at least 1 1/2 between each cookie on your prepared baking sheet. They spread out to become sizable cookies, so I usually bake about 9 per sheet.
  4. Flatten them out slightly with lightly moistened hands, and bake for 10 – 12 minutes, until barely browned around the edges and no longer shiny on top. They may looks a bit underdone, but they will continue to bake once removed from the oven, and you want to keep them nice and chewy. Let the cookies rest on the sheets for 10 minutes before cooling completely on a wire rack.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 262Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 2mgSodium: 166mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 2g
© Hannah Kaminsky
Cuisine: American / Category: Cookies and Bars
Yield: 1 3/4 Cups; 28 Tablespoons

Cultured Butter

Cultured Butter

Homemade cultured vegan butter, infused with both probiotics and luscious flavor is creamy, spreadable, meltable, and downright delectable.

Prep Time 10 minutes
Additional Time 6 hours
Total Time 6 hours 10 minutes

Ingredients

  • 1/2 Cup Plain, Unsweetened Vegan Yogurt
  • 1/4 Cup Aquafaba
  • 1 Tablespoon White Miso Paste
  • 1 Teaspoon Nutritional Yeast
  • 1/4 Teaspoon Salt
  • 1 Cup Red Palm Oil, Melted

Instructions

  1. Place all of the ingredients into your blender except for the palm oil, and blend until thoroughly combined. While allowing the motor to run on high speed, slowly drizzle in the melted palm oil, allowing the mixture to emulsify smoothly.
  2. Transfer the mixture to a glass container and cover. Let it solidify in the fridge for at least 6 hours, or the freezer for 1.
  3. The butter will be soft and spreadable straight out of the fridge. It melts beautifully and you can cook with it, too! I haven’t yet tested it for baking, but if you do, let me know about it in the comment section.

Notes

Properly sealed and chilled, the butter should keep in the fridge for up to two weeks.

Nutrition Information:

Yield:

28

Serving Size:

1
Amount Per Serving: Calories: 75Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 47mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
© Hannah Kaminsky
Cuisine: American / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)6 Comments

I Like Ike’s

It’s not fine cuisine, but then, when can you ever say as much about the humble sandwich? Even at its most ambitious heights, fully stacked with the utmost care, it’s still a bread-bound vehicle for gooey, drippy, sloppy savories that otherwise defy handheld consumption. Sometimes it feels silly to order a sandwich when eating out, for the simplicity of this basic premise, but certain eateries do it right. Ike’s has been a bay area cult classic for many years, winning advocates of both carnivorous creations and meatless monsters. Offering a generous selection of vegan options, with endless opportunities for customization, it’s hard to resist the lure of this diverse selection when passing by one of the numerous outposts. Dozens, if not hundreds, of combinations are possible, even if not listed on local menus. After a few birthday freebies and random indulgences, I do have a few recommendations to make.

First of all, across the board, ALWAYS ask for dutch crunch bread. No excuses, no questions; Nothing else will suffice. Ask for pickles on the side to prevent a briny blowout. Specify “vegan” even when ordering something with “vegan” in the title, because not everyone gets the message behind the counter. Beyond that, as a general rule for life in general, add avocado whenever possible.

Sometimes I’m a Vegetarian: Grilled mushrooms, marinated artichoke hearts, pesto, and cheese.

Tom Brady: Avocado, cheddar, garlic and herb sauce, mushrooms, vegan breaded chicken.

Meatless Mike: Marinara, pepper jack, vegan meatballs.

XXX-Tina: Vegan breaded chicken, buffalo wing sauce, cheese.

Zenobia (SF Exclusive): Sriracha, hummus, cucumbers, tomatoes, vegan steak.

For a place where the stated goal is to “make sandwiches as unique as the individual ordering,” Ike’s stays true to that mission, from top to bottom bun.

Hannah (BitterSweet)9 Comments

Pot of Gold

Tell the truth: How many times have you purchased a new product based largely on the container it came in? There’s no judgement here since it’s a marketing ploy I’ve fallen prey to more often than any reasonable shopper should, and I have shelves full of various empty jars to prove it. Insidious yet obviously effective, product packaging is a considerable factor for success in businesses both big and small. It conveys quality, makes a brand memorable, bolsters its presence on the shelf by setting it apart from the pack. For many years, that’s precisely why I knew about Petit Pot, enviously eyeing those shapely glass bottles stacked high in refrigerated cases. I know, you should never judge a book by its cover, but I had nothing else to go on since all of the luxuriously decadent contents were all dairy-based. Until now.

In a radical departure from the original line of French pot de creme offerings, the brand new Riz au Lait Coco is their very first non-dairy and fully vegan treat on offer.

Loosely set, erring much more on the side of a lightly thickened sauce than rich custard, this very quality lends it a deceptively light texture on the palate. For such a heavy, typically fatty main ingredient, this is both a marvel and a rarity. Tender grains of rice swim in a pool of coconut milk, accompanied only by a hint of cane sugar and salt. Dainty, unexpectedly delicate, the thinner texture creates a delightfully refreshing overall experience.

Coconut-forward but not aggressively so, each spoonful bears a lightly toasted tropical flavor but keeps things very simple. Perfectly fitting the definition of comfort food, there are no challenging flavors or surprises concealed in these attractive little containers. What you see is what you get, delivering on the high quality such packaging has always conveyed. Serve them absolutely chilled, straight out of the fridge and unadorned, for an ideal summer snack or dessert.

Locally made in San Francisco and sadly limited in availability nationwide, I’d like to think that this is just the start for a blossoming young company. After all, there’s clearly ample demand for more non-dairy desserts; the proof is in the pudding.

Hannah (BitterSweet)14 Comments

Spring Cleaning

Spring cleaning typically entails a purge of non-necessities, ousting not only the cobwebs but the excesses that support their tangled strands. Taking out the old and broken, the useless and the antiquated, the pieces that no longer serve their intended purposes, is just as important as any efforts made towards vacuuming and polishing hardwood floors. The rationale is that with fewer things to collect dust, there are fewer things that need dusting.

What that doesn’t mean, in most sane approaches to organization, is adding to that collections of odds and ends- but who ever said I took that conventional route for anything? Determined to lighten the load in my cramped quarters, I first set about letting go of the warped, beaten, and rusted pans that always gave me grief for even the simplest of recipes. One can’t simply go without proper cookware though, so immediately I set off on a new spring cleaning mission of renewal, rather than removal.

Admittedly, this kitchen equipment renovation began months ago, giving me time enough to torture test these new tools for all they’re worth. Now that this season of revival is upon us, it’s with great pleasure and confidence that I can trash the previous set of decrepit pans in favor of my gorgeous 10-Piece Circulon Baking Set, in a very fetching shade of chocolate brown, no less. What could be better for a dessert fiend?

Not all baking sheets are created equal; a critical element that’s sadly overlooked when it comes to most recipe disappointments. Having a reliably non-stick surface that cooks evenly, browns properly, and retains heat as expected is the single most important component of any edible creation that goes into the oven, sweet or savory. For baking dishes of any depth, having wide enough handles for easy removal is also key, lest you plan on feeding your latest creations directly to the floor below. From the loaves to squares to sheets, this new set has proven its worth through every trial by fire, coming clean with equal ease once its duty is done. The matching cooling rack and covered rectangular lid for easy transport are truly the icing AND cherries on the heavy-gauge steel cake.

Equally matched in beauty and functionality, my gleaming behemoth Anolon Vesta Cast Iron Umber 12-inch Skillet has the capacity to feed an army with a serious sweet tooth. This workhorse is truly a beast, with the weight and heft to withstand any amount of heat. Transitioning from stove top to oven like a champ, I’ve used it to make everything from glorious golden brown pancakes, crisp grilled cheese sandwiches, juicy fresh fruit cobblers, and far beyond. The porcelain enamel exterior adds flair to this kitchen essential, adding a touch of personality without compromising performance.

Is it time you considered an equipment refresh of your own? When was the last time you examined your arsenal of tools with a critical eye, taking stock of their true shortcomings? Pots and pans aren’t forever, and making one small upgrade can have a huge impact on all of your culinary exploits.

These pieces were provided for the sake of review, but there was no obligation nor expectation of a feature. All opinions and content are my own.

Hannah (BitterSweet)4 Comments