Tag: raw food

Juicer Couture

A gift doesn’t need to be given to be received.

That’s what I tell myself when I’m staring down my wish list, debating how much might be reasonable to receive in a given calendar year. There must be special allowances, however, for a gift that’s practical, thoughtful, and genuinely useful, right? That defines the Hurom H310 Easy Clean Slow Juicer in all respects. I can confidently say it’s a pragmatic present you would only regret not treating yourself on.

I’ve been utterly hooked on juicing from the moment I plugged in my H400 by Hurom and suddenly can’t imagine life without such a luxury. Starting the day with a glass of fresh juice is better than any wake up call, rivaling the potency of a trusty espresso shot at times. Now, with this practical indulgence, I never need to deny myself. Compact, lightweight, and highly packable, this little juicer has completely changed the game. You can juice anywhere and everywhere—even while camping out in the wild, if you bring a power source. Limited luggage space makes the notion of putting a whole masticating juicer in a carry-on bag sound downright comical, but this machine always makes the cut.

Have Juice, Will Travel

The defining characteristic of the H310 Easy Clean that sets it apart from everything else on the market is how portable it is. Conventional juicers are hulking, heavy contraptions you could only park on your kitchen counter and leave there, taking up valuable real estate. This one seems to defy the laws of physics with a diameter of just 4 inches and weight of less than 8 pounds. Despite that, it’s still remarkably spacious, capable of accommodating a whole apple or orange with ease, stems, pits, and all.

I’m not one to compromise on quality, which is why the results are so spectacular. Like all Hurom juicers, the low-speed auger maximizes juice extraction from both fruits and vegetables, leaving behind completely dry pulp. As far as efficiency is concerned, this juicer is no slouch. It’s surprisingly quick to assemble, use, and clean, so rather than dreading the process, it’s a rewarding experience from start to finish.

No Mess, No Hassle

The biggest pain point for me has always been the clean-up. Who wants to spend half their morning scraping pulp out of mesh filters and washing a dozen parts? The H310 completely eliminates that stress. Its Easy Clean design means there are fewer parts to deal with, and the few pieces that do require cleaning come apart and go back together effortlessly. For the first time ever, I don’t feel like I’m cleaning a juicer more than I’m actually using it. That, to me, is worth the price of admission alone.

Besides, there isn’t much to clean up in the first place. This juicer’s low-speed masticating system ensures you’re getting a high yield with minimal pulp. You get nutrient-packed juice with minimal foam that stays fresh longer than the average home-pressed options.

A Juicer for Your Life, Not Just Your Kitchen

The H310 isn’t just eye candy to bejewel your countertop; it’s the kind of appliance that keeps pace with your busy life. Whether you’re heading out on a weekend getaway or just trying to streamline your daily routine, this juicer makes healthy living feel doable, no matter where you are. Once you’ve tasted the fresh juice it creates, you’ll never want to go back to store-bought.

At this point, I’d argue it’s not just a want, but a need, as a simple, thoughtful gift that feels both luxurious and practical. If I could give it to everyone I know, I would, because it really does make life just a little bit better.

Hannah (BitterSweet)Leave a comment

Cuckoo for Cucamelon

Honey, I shrank the melon! Actually, despite its outward appearance, the cucamelon is only botanically classified as a fruit, tasting and functioning instead as a green vegetable. Though visually a dead-ringer for a watermelon at about 1/16th scale, the flavor is 100% cucumber; crisp, refreshing, and wholly invigorating.

Novel, but Not New: A Brief History of the Cucamelon

Also known as a Mexican sour gherkin, pepquino, sandita, or mouse melon, the cucamelon traces its roots back to Central America. The Aztecs were among the first to cultivate cucamelons, recognizing their unique taste and versatility in various culinary applications. In 1866, it was scientifically classified by a French botanist, but it has been a traditional crop in these regions for centuries. Despite the Americanized name that arose in the 1980s, they’re not a hybrid of watermelons and cucumbers.

What Do Cucamelons Taste Like?

No larger than the size of a common grape, these tiny green morsels pack a powerful flavor punch, combining the refreshing essence of cucumber with a tangy twist. The description of them being “sour” are largely exaggerated; rather, they have a bright yet subtle hint of citrus. Some lean more towards lime, others lemon, depending on what seeds you sprout. It’s a bit of a gardening gamble, but every outcome is a winning hand.

Grow Your Own!

While still a rarity in mainstream or even specialty markets, cucamelons are remarkably easy to grow. The plant thrives in warm climates, which is pretty much everywhere during the summer months now thanks to climate change, making it an ideal addition to your home garden or greenhouse. They’re relatively easy to grow from seeds, readily available for purchase online, and prefer well-drained soil with ample sunlight. Once established, the vines produce an abundance of cucamelons, making them a rewarding choice for any gardening enthusiast.

What To Make with Cucamelons

My uncle, who was kind enough to share his crop and inspire this post, made it clear he had three ways of enjoying them:

  1. Straight off the vine while standing in the garden.
  2. Freshly washed with cold water while standing in the kitchen.
  3. Tossed into salads, if he could wait to assemble one.

Although cucamelons are perfect for snacking just as they are, they have a multitude of culinary applications that make them a versatile ingredient in various dishes. Beyond the obvious methods of instant gratification, cucamelons can be pickled, turning them into delectable, tangy treats that pair well with charcuterie boards or as a garnish for cocktails.

Anywhere you might use a conventional cucumber, cucamelons can add a fun twist to old favorites. That means sandwiches, wraps, salsa, or even gazpacho or other chilled soups are all fair game.

Health Benefits of Cucamelons

Beyond their adorable appearance and delectable taste, cucamelons also offer a range of health benefits. Like cucumbers, they are low in calories and a good source of vitamins A and C, potassium, and antioxidants. These nutrients contribute to better hydration, improved digestion, and overall immune system support.

The cucamelon is an unforgettable vegetable that should be a staple worldwide. Its diminutive size, charming appearance, and delightful taste make it a fun and versatile ingredient for both culinary enthusiasts and home gardeners. From snacking to pickling, the cucamelon brings a refreshing twist to various dishes and adds a dash of creativity to traditional recipes. If you want to start growing, or better yet, befriend an avid gardener looking to try something new, don’t miss your chance to enjoy them, a handful at a time, too.

Hannah (BitterSweet)4 Comments

Worshiping at the Alter of Althea

Guru. Pioneer. Celebrity. Savant. God.

Matthew Kenney is many things to his multitude of fervent followers, but one thing cannot be denied: The man knows how to cook. Well, more accurately, he knows how to treat his vegetables right, heat need not be applied. He is not just a chef, but a brand in and of himself. Commanding the table at over two dozen fine dining establishments worldwide, he’s arguably the trailblazer at the head of the raw food movement. These days, his formal education from the French Culinary Institute manifests in less rigid preparations, mandating minimal processing, rather than a complete abstinence of heat.

Three Beet Carpaccio

As a prominent figure in the plant-based movement from the days before it was cool, his name hit my radar sporadically, but my experience with his food has been limited. Only once before, over a decade ago, was I fortune enough to dine at Pure Food and Wine before its scandalous closure. Thankfully, the man is unflappable, soldiering on with new projects seemingly sprouting up everyday. Althea in Chicago offers a compact menu of re-imagined classic dishes spanning numerous global cuisines, along with Kenney’s own fusion creations. The only knock against the place is location. Completely hidden away on the 7th floor of Saks Fifth Avenue, you must navigate through racks of stiff men’s suits and deftly dodge the perfume counter to earn your meal.

Kimchi Dumplings

Stemming from the Greek name that can be applied to either a woman or a man, Althea means “wholesome,” from the verb althos, meaning ‘to heal’. Fittingly, the mission statement of the eponymous restaurant is to meld plant-based culinary art and ultimate nutrition.

Mightyvine Tomato + Zucchini Lasagna

Most raw approaches treat food only as fuel, leaching out all the joy and whimsy from the act of eating. This was one of the rare instances I can look back on the concept and it has the potential to compete with any Michelin-starred cooking.

Kelp Noodle Cacio E Pepe

Truly alive in more ways that old-school “uncookery” would imply, colors vibrate off immaculately plated dishes, flavors explode with incomparable intensity; the full essence of each vegetable is celebrated. You won’t find dehydrated planks of flaxen juicer pulp here. This menu is designed from a place of joy and abundance, from a creative food lover unleashed from traditional culinary boundaries. Defying easy explanation, this is an experience that you simply must enjoy firsthand to properly grasp. Book your table, book your tickets, get yourself out there; it’s worth traveling any distance to enjoy.

Althea
700 N Michigan Avenue
7th Floor
Chicago, IL 60611

Hannah (BitterSweet)4 Comments

More ‘Taters, Less Haters

Potato salad, as a basic concept, brings to mind visions of buttery golden cubes of potatoes, drenched in a heavy white blanket of mayonnaise, with a few token flecks of celery and onion strewn about like stray confetti.

Turning that concept on its head, Chinese potato salad isn’t even cooked, let alone heavily dressed. Raw potatoes, shredded into fine floss, crisp as taut guitar strings, are lacquered with a simple, acidic, and often spicy vinaigrette.

The finest example of this rare specimen I found was in Honolulu, at Angelo Pietro where it’s their signature salad. It’s been a long time since I was lucky enough to visit the islands, and sadly, it will likely be a while before I can return. For now, recreating those cherished flavor memories is the next best thing to making that 2,397 mile journey.

Turns out the full recipe (all 5 ingredients of it) was published in the Honolulu Star-Bulletin 20 years ago! The secret is that the potato is cut with the sharp, peppery bite of daikon radish, and a touch of lettuce for a refreshing crunch. Even if you can’t pick up the official, branded dressing, that too is effortlessly replicated in your own home kitchen. For a lighter, brighter, refreshing take on potato salad, this is one you’ve got to try.

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Hannah (BitterSweet)8 Comments

Supersize My Citrus

Almost 50 years ago, it was the illustrator B. Kliban that published a cartoon depicting a man being served an outlandish platter of nondescript, indecipherable mound of food. “Never Eat Anything Bigger Than Your Head,” proclaimed the caption- rather flatly for a humorist, I might add. While that’s generally sound wisdom, especially when presented with a garbage heap of questionable edibles, there’s an exception to every rule. In this case, that exception goes by the name of pomelo.

If you’ve seen these supersized citrus before, you’d know they can grow to monstrous proportions. The average weight is somewhere between two to four pounds each, with particularly robust specimens tipping the scales at ten to twelve pounds, all told.

Don’t let their daunting size deter you. Beneath that thick rind, neatly sealed away in pockets of thin membrane, lie juicy segments that combine all the best best aspects of grapefruit flavor. Bright, floral, acidic yet somehow lacking that characteristically bitter, mouth-puckering sour taste. While they can be treated just like more common lemons and limes to make vinaigrette, marinades, lemonade, and more, their distinctive texture lends them to preparations that utilize the full flesh, rather than just the juice.

Segments separate easily into networks of pods that bear droplets of the sweet, tangy liquid. They’re firm enough to mix into salads while maintaining their structure, which is the most common way pomelos appear in Southeast Asia, where they thrive. In this case, though, they form the base of one salsa that melds all five tastes, to balance perfectly on one chip. Sweet, salty, sour, bitter and savory, there’s no prepared mixture that even comes close.

Pomelo salsa is a prime appetizer to serve with tortilla chips of course, but its full potential goes way beyond the first course. Use it to top tacos, stuff burritos, or complement any range of grilled meatless proteins for a quick, satisfying meal.

Were he still around today, I would challenge Mr. Kilban to reevaluate his statement after trying these oversized fruits.

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Hannah (BitterSweet)8 Comments

Crunch Time

“Mmm, raw broccoli, my favorite!” …said no one, ever.

Despite being well aware of this and sharing the general sentiment myself, still I set forth mowing down a crown of fresh, green, utterly uncooked broccoli with aplomb. Sometimes you’ve gotta go with your gut, and mine was telling me to embrace the grassier, fresher side of this ubiquitous staple. Something about the crunch, the more herbaceous, slightly pungent bite was calling to me.

Pairing that assertive flavor with an equally bold, punchy dressing was necessary. Hot, peppery mustard, bearing a subtle burn right in the back of the throat, kicking the sinuses like a good dose of horseradish, would do just the trick. Taming the flame with the sweet contrast of maple syrup and chewy morsels of dates brought everything back into satisfying harmony.

Fold in some crisp pieces of smoky meatless bacon, nutty toasted pepitas, and a little extra pepper for good measure, and you’ll start craving the raw cruciferous vegetable too.

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Hannah (BitterSweet)13 Comments