Mexican Rice Pudding

Cooking at Home: Arroz con Leche (rice with milk -- Mexican Rice Pudding)

Recipe credit: http://www.foodnetwork.com/recipes/marcela-valladolid/mexican-rice-pudding-arroz-con-leche-recipe.html#!

I modified this recipe just a tad bit:

 

Ingredients:

v  1 can of evaporated milk

v  1 can of condensed milk

v  ½ bag of uncooked medium grain white fortified rice

v  1 box of raisins

v  8 cups of water

v  1-2 organic sticks of cinnamon

v  Ground cinnamon

 

Estimate serving size: 4

 

 

 

 

 

 

Directions:

1)      First I place the rice, cinnamon sticks, and water in a large sauce pan over medium heat.

 

 

2)      Once at boiling point, reduce heat, uncover lid, and let it simmer until water is absorbed.

3)      Mix and stir condensed and evaporated milk and raisins together. Bring to a boil again. Then reduce heat, simmer, uncovered until rice pudding is creamy and thick.

4)      Make sure to stir frequently and add more raisins if you desire. Discard cinnamon sticks. Served warm or cold with ground cinnamon.

 

 

 

 

 

 

 

Q: Why don’t I add whole milk?

A: I’m never a fan especially since I can’t handle too much lactose.

Q: Serving preference?

A:  think it tastes a lot better cold than freshly made. Most rice pudding I’ve seen in stores is usually cold.

Q: Storage-life?

A: In the refrigerator, I would say about 4 days since there aren’t any preservatives added.

Q: What to buy?

A: I don’t usually go for the brand name stuff. I just happen to get these out of courtesy (pictured). Stick with the private labels. You save more money and the ingredients are the same. If you decide to go organic, great! It will enhance the flavors of this Mexican rice pudding.

November/December Sneak Peek

Happy Holidays everyone!

I hoped you all enjoyed your Thanksgiving week with your family and loved ones. If you were like me participating and preparing for Black Friday, Small Business Saturdays, and Cyber Monday sales, then now you know why I am a bit backed up.

Shopping for the holidays isn't easy, especially if you're buying food or going out to eat. Well, sometime this month I'll be reviewing some quick meals for your family, So Delicious Dairy Free brand, and some restaurants that I have planned to go for this holiday season.

More about So Delicious Dairy Free Brands:

I received this product through Green Moms Meet a.k.a. Moms Meet Ambassadors. I have been in this free sampling program with them since June 2013. Their mission is to educate moms and families across the U.S. who are interested in buying and living a natural, organic and eco-friendly life:

 

“Moms Meet is a part of our mission to unite eco-minded parents. This online community empowers moms to connect, learn, and share their thoughts on raising healthy families and living green. - See more at: http://www.greenmomsmeet.com/about-moms-meet/#sthash.0z6IR8wo.dpuf” ~~~Moms Meet Ambassador Website

 

It’s quite a competitive position since they get sponsored from numerous companies. I have been a member for almost 2 years now. I can tell you that I learned a lot of stuff while being a member. The program not only allows you apply for samples, but they try to make the program positive for the community and so forth. They have a large group based community on their site, Facebook, and Twitter; they have a rewards program to encourage you to get involved, participate in local and national events, and maintain a helpful and respectful customer service for your needs with their partnership, Kiwi Magazine. If you’re still interested, check out their website http://www.greenmomsmeet.com/?bd_ref=19323.

That’s all for now. Have a wonderful holiday season :)

Restaurant in Review: Ngự Bình Restaurant

Ngự Bình Restaurant

 

Address:

14072 Magnolia St
Westminster, CA 92683

Hello folks, I know you have been wondering if this guy is a straight vegan or vegetarian since I have been posting lots of meat free content. I do eat meat actually believe it or not. Anyway, today I will be reviewing Ngu Binh, a popular Vietnamese restaurant in Orange County, known for its beef noodle soup Hue style called, “Bún bò Huế” (pronounced like “boon-baw-way”). Bun bo Hue is similar to pho, a very popular noodle soup served all over the world with different variations. Bún bò Huế is known for its impacted level of spiciness, dominant amount of lemon grass flavors, and should assemble a balance of salty, savory, sweet, and sour. The word “bún” usually means noodles in Vietnamese; in this case, thick rice vermicelli noodles. “Bò” means beef, and “Huế” refers to the city this dish derives from and the cooking style. The beef noodle soup can be improvised to make it to your suiting such as spicy vs. non-spicy, vegetarian vs. traditional quality tender beef cuts, or experimenting with the flavors in the broth.

As a native and exposure to bun bo Hue, I know what to expect and how it should taste. My mom makes it numerous times, and I’ve been to many Vietnamese restaurants in the West Coast to try this particular and famous dish. Thus, why did I decide to go to Ngu Binh? Well, after being hammered by my cousins, relatives, and a few friends in Santa Ana, CA, I guess I “had” to go and try it myself.

Since I did not read the comments on Yelp or RoundTable, I was punished with a 90 minute wait time on a Saturday during lunch hour. Parking wasn’t fun either. Yay for me… I went with my mom and her friend to try this out. All I was thinking to myself, “this better worth the wait”. Playing musical tables at a Vietnamese restaurant seems to be annoying if it happened to me twice, but getting onto the food—that’s what I am here for!

There were other menu items, but really… the bun bo hue is really the only thing I wanted to try. I ordered non-spicy, of course, every Vietnamese person out there will look at you crazy and will make your soup mild spicy (the spice will build up, eventually). The traditional bun bo hue has the beef on the bone, but for the ease and hassle-free, the restaurant served the beef bone free. On several notes, I was really desolated when I found out that the beef shanks were not as tender and flavorful. The beef broth was diluted with water. Who wants to have water based soup? It probably explained why the soup was cheap by comparison to most places I’ve tried. The “thick” rice vermicelli noodles were under done, when that happens; the noodles tend to be sturdier, texture and taste are insufficient, and won’t sink down to your bowl. This was a major issue with me when I was trying to pick the noodles up with my plastic chopsticks. Luckily, there was a small side veggie plate to replace the unforgiving cooked noodles. The veggie plate had sliced banana flower (which is hard to find), Chinese parsley, bean sprouts, romaine lettuce, culantro (a stronger version of cilantro and looks like a GMOed leaf), lime wedges, basil, perilla (looks like purple-green mint), Vietnamese cilantro, and jalapeño peppers.

Despite the ups and downs at Ngu Binh, especially with their most widely known dish, the bun bo Hue, there were some executions that made the “bun bo Hue” more legitimate. I appreciated that there were some congealed pork blood cubes presented in the soup. Yes, congealed, it doesn’t sound nor fun to read, but if you did not know what it was at first, you would like it. It has a silky texture like soften tofu with a liver texture look which tastes very mild and subtle to beef liver. Oh, I also had a fish fillet addition to my bun bo hue which was sort of misleading since the traditional bun bo Hue does not contain fish of any kind, other than shrimp. Thanks to the addition of the extra veggies and banana flowers (which has a crunchy, fresh, and faint bitterness), complimented well with the lack of flavors from the broth.

Restaurant in Review: Papagayos Grill & Cantina

Papagayos Grill & Cantina (Formerly known as “Alejandro’s)

Address: 2220 Otay Lakes Rd Suite 505, Chula Vista, California

Hello everyone. I apologize for my long overdue reviews. I have been occupied with school. I went to Papagayos on October 18^th, and I realized that the restaurant was formerly known as “Alejandro’s”. The only difference is the name change; everything else stayed the same including the food and service. There was a slight Halloween décor transition which does not make this restaurant appear Mexican themed at all. However, what makes Papagayos exceptional? It’s just a local Mexican restaurant that specializes in seafood, specialty handmade tortillas, and Happy Hour drinking bar specials.

[Just a fun fact, my friend is a native to Mexican cuisine, so I factored some of their opinions into my blog as well.]

Appetizer:

“Queso fundido” served with handmade flour tortillas and corn tortilla chips-

Think of a Mexican version of a chili cheese. There’s a generous amount of Oaxaca cheese with a dollop of pork chorizo. As the plating appears, it is indeed oily and fatty, but it was also a literal hands-on meal. The cheese kept stretching and you need to use a spoon to break the cheese apart. Using your fingers, knife or fork would leave you hopeless for your hungry appetite. Despite the mess, it is actually delicious. Like mozzarella cheese, Oaxaca cheese has a subtle and mildly salted cheese flavor which is popular with children, has a texture to Monterey Jack cheese, and very flexible to work with[1].

The corn tortillas were store bought, unfortunately. Luckily, there were some handmade flour tortillas where they make on site which pairs well with this interactive appetizer. I just wished that the flour tortillas were cooked a bit longer to give more of that tenderness when you eat it.

Entrées:

“Carnitas” with beans, guac, and pico de gallo-

The typical carnitas are derived from pork’s shoulders. It is usually braised or roasted for several hours to as long as a few days depending how tender you want it[2]. Living in San Diego for over a decade, there are different variations of cooking carnitas and flavoring them. So, you can see there is a major competition of who makes the best carnitas. It is quite disappointing if you’re a Mexican restaurant that is struggling with making carnitas taste like home. That’s the exact case where my friend and I bumped into in the positions of the restaurant quality here. Carnitas are usually tender, flavorful with usage of lard, moderate amount of chiles and spices, and quality of the meat. Furthermore, we were saddened with the refried beans, guacamole, rice, and pico de gallo.

Do the refried beans look appetizing to you? Not really. It reminded me of how my high school cafeteria served them to the students. These refried beans do not taste fresh, I was better off not eating it at first sight. The guacamole felt like it was either store bought or has been sitting around for days. I felt like eating a browned avocado with a bunch of wilted tomatoes and overpowering amount of raw onions. The Mexican-style rice is usually mixed with tomato based sauce and a few add-ons like corn, cilantro, green beans, or carrots for extra color, flavor, and texture; however, at this restaurant, it is tasteless. Finally the pico de gallo, a side salad of chopped tomatoes, diced onions, cilantro, jalapeño or serrano peppers, pinch of salt and a squeeze of lime over it. This Mexican salad at this restaurant does not taste garden-fresh; you cannot taste the dominant balance of sour, salty or crunch, but bland and semi-liquid vegetables.

“Lengua en salsa verde” served with rice and beans-

Lengua is Spanish for beef tongue. Now, I know what you are thinking…”That’s gross!” I’ve tried it in a Vietnamese crock pot cooking dinner. If it is prepared correctly, it should be very tender, moist, and the meat should fall right off the bone. Papagayos did exactly what I described. The salsa verde was truly unnecessary. I felt like the mild spicy salsa masked the succulent, delicate beef tongue and seasonings. The dish felt like more of a stew than a pile of cow tongue in a small stack. As for my rice and beans – you already got my point. I received a “side salad” which was a sliced of tomato on top of chopped iceberg lettuce. I guess you can throw anything in and call it a “salad” at Papagayos.

I adore the true Mexican cuisine flare as it offers a unique style of cooking which differs from Asian, Italian, Greek, American, etc. Mexican food is known for using fresh ingredients, tasting the soul and love placed into the cookery, spice distinctions, and varying techniques. Nonetheless, Papagayos Grill & Cantina did not make the cut for authentic Mexican with its lack of quality, freshness, and for my palate. I cannot be selective with my choices. Any Mexican would agree that the food in Mexico is ten times better because of the local and seasonal ingredients that their families are accustomed to create for many centuries.

As for the service, it was alright. My servers were attentive at first, and then gradually slowed down, but when it came to the bill—they were quick on it. Don’t you love that attention at the end? For these reasons, my friend and I agreed our overall experience here were 2 ½ stars.

Thank you for taking your time. I know it's been a while, but I am going to get on track!

By the way, I caught something that would make your wallets happy. Everything on the kid's menu is $.699. (It's a typo, but I still find it funny.)

---

[1] http://www.cheese.com/oaxaca/

[2] http://www.wisegeek.org/what-is-carnitas.htm#didyouknowout

The Red Strawberry Pear

(source: http://upload.wikimedia.org/wikipedia/commons/1/10/Starr_030702-0020_Hylocereus_undatus.jpg)

Health Benefits

Today, I would like to discuss a fruit seen and grown in commercial parts of heavily concentrated Asian markets. This unique-looking, bright rose red fruit flesh, green spike-like, and cone shaped fruit was originated in South America[1]. It is grown on an extension of a long spiny vine-like cactus. This fruit is called hylocereus undatus or pitaya, but I call them dragon fruits[2]. Every year, this plant bears about 4-6 of these exotic fruits that is known for its antioxidant properties, high in vitamins A, C, and E, known for its diabetic friendly aliments, and good source of high fiber content[3]. In addition to this, the fruit is given a big round of applause to help lower high blood pressure and boosts metabolism[4].

Fun fact: By the way, if you have dogs or cats, this fruit is non-toxic to them. If your dog or cat experiences some stomach discomforts, feed them a small amount of the dragon fruit. Feed them like a treat, but in moderation[5]. Yes, you can feed them the seeds too.

See the Picture

I usually see this fruit come in a pale pink to red-purple color and sometimes, the fruit comes in yellow or white, but it’s uncommon. Inside of the fruit, the rind is white with black seeds, like a kiwi fruit. The taste and texture is combination of a pear, kiwi, and watermelon. I got these dragon fruits from my grandpa’s miniature farm in San Diego. Since he does not use any commercial pesticides or any other chemicals, these fruits grow once every two years instead of every year. These fruits are like succulents where they are drought-friendly plants and need little maintenance. Unfortunately, they are delicate plants when it comes to peak of harvest in the middle of the year. If you yank them off the cactus, you will bruise the plant itself. Thus, this will result with a dead plant or off-season growth. My grandpa tends to use pliers to snip off the dragon fruits from their “vines”.

Preparation

To know when your dragon fruit is ready to eat, you can tell by softly squeezing the fruit. If it’s too firm, it needs a few days to ripen, if it’s too squishy, it’s over ripe. You can have it under ripe and simply, put it in the fridge.

I usually cut it vertically from the long end of the fruit; from there I cut it like an orange, and sliced them into cubes. You can enjoy these chilled, make dragon fruit sorbet or in smoothies. I recently learn from my Mexican roommates that you can squeeze a bit of lime or lemon over the fruit, add a hot chili sauce, and a bit of paprika for color. My roommates said, “It’s like eating soft jicama”.

 

If you have any dragon fruit recipes you like to share, please let me know. Thank you.

---

[1] http://www.examiner.com/article/why-you-should-eat-dragonfruit

[2] http://www.tradewindsfruit.com/content/dragon-fruit.htm

[3] http://www.antioxidant-fruits.com/health-benefits-of-the-dragon-fruit.html

[4] http://www.naturalnews.com/034163_dragon_fruit_health_benefits.html#

[5] http://www.petloverscentre.com/forum/index.php?topic=5332.0

Feeling flat? So-duh! (Part 2)

First and far most, I do apologize for the overdue posts. I have been busy with birthdays and an overload of paperwork. Enough with my excuses, I have some continuation with my blog to finish up and exciting posts for all of you.

In part 1 of “Feeling flat? So-duh!” I discussed about a carbonated water fad which I presented some pros and cons. This week, I will talk about the second part of choosing alternative carbonated drinks.

Nowadays, the non-alcoholic beverage market, soda, has been the number one choice for mainly children (as opposed to milk and water). Nevertheless, companies have been rolling out with soda alternatives to replace a common sugar ingredient called “high fructose corn syrup” or “HFCS” such as sugar free, made with cane sugar, and vegan. What are the differences with these sugar alternative sodas? Does it matter? Isn’t sugar is sugar?

Dangers of High Fructose Corn Syrup (HFCS)

             You often hear how soda is bad for you, but how? For a long time, HFCS has been widely used as a sugar substitute, specifically can sugar since it costs more. I have extracted an excerpt from registered dietitian, Jennifer Nelson (http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/expert-answers/high-fructose-corn-syrup/faq-20058201). She says, even though HFCS has not proven to be “any less healthy than other sweeteners”, but there has been a large amount of trace of added sugar from HFCS. On the contrary, she notes that, “[HFCS] can contribute to unwanted calories which are linked to health problems, such as weight gain, type 2 diabetes, metabolic syndrome and high triglyceride levels. All of these boost your risk of heart disease”. Like many young children, the number one concern is diabetes. Many years ago, diabetes was relatively rare in children. Now, with loaded sugar like HFCS in sodas and other sweetened foods; it is common to have diabetes at an earlier age and faster rate, for anyone. On a closing note with Nelson, she reminds all of us, “If you're concerned about your health, the smart play is to cut back on added sugar, regardless of the type”.

Sugar-Free vs Natural Sugar/Vegan

 

(Source: http://www.zevia.com/sites/all/themes/zevia/images/canada-cans.png)

            What makes soda vegan? As long as the ingredients do not derive from animals this includes honey, lactic acid (a.k.a. caramel color in cola), ester gum (glycerol found commonly in orange soda http://www.shape.com/healthy-eating/healthy-drinks/5-surprising-drinks-arent-vegan/slide/3), and sugar, yes, sugar.

I found an interesting article by Jo Stepaniak , http://www.vegsource.com/jo/qa/qasugar.htm , she does a Q&A with her followers where one of her readers asked if sugar is vegan. You think sugar is vegan, but not all sugar is created the same. Based on her findings, “half of the sugar refineries contain bone charcoal which is mixed into sugar that we use in our foods”. Hence, she suggests sticking with certified vegan sugar like organically grown and unbleached or fruit sweeteners.

            You must be thinking, I should stick with sugar free or diet soda. Even that is not safe for you. I do agree that the word, “diet soda” is commonly referenced to weight loss and fewer calories. Regardless, nutritionist and registered dietitian, Cynthia Sass found a study by co-author, Dr. Jim Hill of the University of Colorado’s Anschutz Health and Wellness Center, whether diet soda has a correlation with weight loss 
(http://abcnews.go.com/Health/Wellness/diet-soda-weight-loss/story?id=24089121&singlePage=true). Dr. Hill states that, “artificial sweetener sodas do not fuel our activity, help our cells perform their vital functions, or provide the building blocks for healing, repair, and cell maintenance. He has concerns regarding other studies about their potential unwanted effects, including a study out last year linking diet soda to depression, and one from 2011 about diet soda and stroke risk.” Sass’s suggestion for people, who are seeking weight loss remedies, “should stick with water; and if you have a sweet tooth, manage it in savvy ways that involve enjoying real, natural foods”.

Product in Review

(Source: http://images.costco.com/image/media/500-835484-847__1.jpg)

            A feature product I want to share with you is Kirkland’s sparkling water. I am guessing they negotiated with Talking Rain sparkling water brand to have Costco sell sparkling water with their private label for a better price. Kirkland’s sparkling water is calorie and sugar free. It contains 3% juice with added vitamins and minerals. It doesn’t mean you should substitute your meals with a sparkling beverage. Besides, it only contains 10% each of: vitamin D, niacin, vitamin B6 & B12, biotin, and pantothenic acid.

            In terms of taste, natural flavors is listed as the second ingredient (carbonated purified water is the first listed ingredient) and followed by 3% juice. I do enjoy the flavors in this sparkling water product. Kiwi strawberry would be my most favorite and the black raspberry would be my least favorite since I am not a big fan of blackberries. Nevertheless, I will have it anyway.

            Despite the usage of sucralose in Kirkland’s sparkling water, it is not an obnoxious or obvious taste compared to artificial sweeteners like aspartame. In the next post, I will discuss the use of natural sweeteners like cane sugar and stevia as the new trend in food and beverages.

            My final issue with artificial food colorings is red #4 commonly known as carmine. I’m fine with other food colorings, but would like them to be more natural. Anything more natural cost more, evidently. Red #4 is derived from red beetles that are boiled and crushed; therefore, the food you are consuming has meat (good source of protein, ha ha). Luckily, Kirkland’s uses Red #40, which is more synthetic. Keep note that the side effects of red #40 and other artificial colors are not clinically proven.

            In the end, if you do like to try Kirkland’s sparkling water, you can go further and try Talking Rain sparkling water which is also available at Costco. It will cost a bit more and comes in 18 bottles instead of 24 bottles with Costco’s private label. In my opinion, the Talking Rain sparkling water tastes slightly better. My suggestion is if you or a friend has a Costco membership card get the Talking Rain brand when it’s on sale. If it’s not on sale, get Kirkland’s.

Who’s the Winner?

            Overall, sparkling water is actually good for you. It makes an excellent substitute for soda, which is if you are looking that fizzy carbonation substitute, extra flavor or caffeine substitution like green tea extract compared to chemically forms of caffeine featured in most soft drinks. Conversely, like everything else, please keep in mind to keep drinking these alternative carbonated drinks in moderation. Livestrong.com featured nutritionists Gans and King say “sparkling water can cause excessive burping, flatulence and abdominal distention, which could cause a lot of discomfort” to those who have sensitive stomach. They also noted to keep track of sodium, sugar, and caloric content since all sparkling water are not made the same. With their Miller’s helpful tip, she suggested, “Try flavoring your still or sparkling water with mint leaves, cucumber, lemon and lime slices, or fresh fruit. Pretend you are at a fancy spa.”

            Vegan soda may be expensive but it eliminates all the hardcore hidden consumer secrets such as animal ingredients, refined sugars, and maintaining a mediocre healthy lifestyle.

            To finalize this topic, I’ll come back to Cynthia Sass about a healthier lifestyle, “Finding balance and eating in ways that make you feel nourished, energized, and well are the real keys to a healthy body and a healthy weight”.

 

Feeling flat? So-duh! (Part 1)

It has been a few years now that I stopped drinking soda. Soda isn’t bad for you, what makes it bad is the ingredients found in soda or pop or whatever you want to call it. We see more and more healthy alternatives and soda companies like Coca-Cola buying out or coming out with new lines of products. Did you know that Simply Lemonade and Odwalla are owned by Coca-Cola? Well, if knew you that already. You are supporting Coca-Cola’s cause.

So I wanted to discuss a new trend. Have you ever heard of SodaStream? It’s a machine where it makes carbonated drinks at home. Think of Keurig machines making your own instant Starbucks-like coffee at home using those mini cups. While I am not opposed to the idea of making your own carbonated drinks at home, it is better than drinking regular soda like Coke, Pepsi, 7Up, Sunkist, A&W, etc. Now you must thinking, I am going to talk about why you shouldn’t drink soda and go cold turkey. No. I believe in having alternatives to soda drinking.

The only alternatives to “soda” I will drink are sparkling water, sugar free soda, soda made with cane sugar, and vegan soda. There are pros and cons to all of these beverages I have listed. Today, I will be focusing on sparkling water:

Soda vs. Sparkling water

            As much as I enjoy the taste of sparkling water, most of the ingredients aren’t so great. Yes, they mimic the fizz and flavors of a fruity soda, but it is better than drinking a can of soda by comparison.  I stumbled upon an article, “Is Sparkling Water as Healthy as Regular Water?” written by Tracy Miller for the New York Daily News, on September 18, 2013 (http://www.nydailynews.com/life-style/health/sparkling-water-healthy-regular-water-article-1.1460179). This seems like a rhetorical question where you already knew that water is healthy as it is, but there are a handful of people out there who cannot drink water by itself. So here’s a quick summary of this article. Miller interviewed two nutritionists to reassure our sparkling water debate. One nutritionist, Keri Gans, RDN, CND of Manhattan, NY states “sparkling water is just as hydrating as water; the only difference is the added carbonation”. She also says, “Carbonation does not contribute to bone loss [or osteoporosis]”. Another nutritionist, Kristi King, MPH, RDN, a senior clinical dietitian at Texas Children's Hospital in Houston, agreed that “not only carbonated does not cause bone loss but also eroding tooth enamel”.

            So what really cause tooth erosions and bone loss, if carbonated drinks are not the culprit? It’s the sodium and sugar content. In January 23, 2014, a Livestrong.com writer, Hannah Rose, wrote an article, “Do Carbonated Beverages Deplete Calcium?” (http://www.livestrong.com/article/536639-do-carbonated-beverages-deplete-calcium/) – As far as we know, no. That’s more of an urban legend. In this article, the Health Services at Columbia University found out that “In addition to sodium, the large amounts of sugar in carbonated beverages represent a much more influential culprit.”

Product in Review

 

            A feature product I want to share with you is Kirkland’s sparkling water. I am guessing they negotiated with Talking Rain sparkling water brand to have Costco sell sparkling water with their private label for a better price. Kirkland’s sparkling water is calorie and sugar free. It contains 3% juice with added vitamins and minerals. It doesn’t mean you should substitute your meals with a sparkling beverage. Besides, it only contains 10% each of: vitamin D, niacin, vitamin B6 & B12, biotin, and pantothenic acid.
            In terms of taste, natural flavors is listed as the second ingredient (carbonated purified water is the first listed ingredient) and followed by 3% juice. I do enjoy the flavors in this sparkling water product. Kiwi strawberry would be my most favorite and the black raspberry would be my least favorite since I am not a big fan of blackberries. Nevertheless, I will have it anyway.

            Despite the usage of sucralose in Kirkland’s sparkling water, it is not an obnoxious or obvious taste compared to artificial sweeteners like aspartame. In the next post, I will discuss the use of natural sweeteners like cane sugar and stevia as the new trend in food and beverages.

            My final issue with artificial food colorings is red #4 commonly known as carmine. I’m fine with other food colorings, but would like them to be more natural. Anything more natural cost more, evidently. Red #4 is derived from red beetles that are boiled and crushed; therefore, the food you are consuming has meat (good source of protein, ha ha). Luckily, Kirkland’s uses Red #40, which is more synthetic. Keep note that the side effects of red #40 and other artificial colors are not clinically proven.

            In the end, if you do like to try Kirkland’s sparkling water, you can go further and try Talking Rain sparkling water which is also available at Costco. It will cost a bit more and comes in 18 bottles instead of 24 bottles with Costco’s private label. In my opinion, the Talking Rain sparkling water tastes slightly better. My suggestion is if you or a friend has a Costco membership card get the Talking Rain brand when it’s on sale. If it’s not on sale, get Kirkland’s.

Conclusion

            Overall, sparkling water is actually good for you. It makes an excellent substitute for soda, which is if you are looking that fizzy carbonation substitute, extra flavor or caffeine substitution like green tea extract compared to chemically forms of caffeine featured in most soft drinks. Conversely, like everything else, please keep in mind to keep drinking these alternative carbonated drinks in moderation. Livestrong.com featured nutritionists Gans and King say “sparkling water can cause excessive burping, flatulence and abdominal distention, which could cause a lot of discomfort” to those who have sensitive stomach. They also noted to keep track of sodium, sugar, and caloric content since all sparkling water are not made the same. With their Miller’s helpful tip, she suggested, “Try flavoring your still or sparkling water with mint leaves, cucumber, lemon and lime slices, or fresh fruit. Pretend you are at a fancy spa.”

Raw Vegan at Its Finest

Aloha! Today’s restaurant review takes place in O’ahu, Hawai’i. When you think of O’ahu, you think about Waikiki and their beaches and restaurants. You also think about Honolulu is the capital city of the Hawaiian Islands, sightseeing, luaus, hula dances, shaved ice, water sports, and Pearl Harbor. Most of you wouldn’t guess there’s a raw vegan restaurant a tad bit outside of Waikiki area. Let me introduced you to “Green & Vines: A Raw Vegan Gourmet Restaurant”.  Their website: http://www.greensandvines.com/

I know what you’re thinking. Why are you writing something about raw veganism? It’s already hard to go vegan, but eating at a raw vegan restaurant? You must be nuts. My friend and I visited this vegan restaurant twice. All I can tell you is that it’s a small café, family and independently owned, and for you meat eaters out there, this place will change your perception about this place.

First, what is raw vegan? A raw vegan diet includes a diet that does not allow you to use any processed foods and these foods should never be heated above 115°F (46.1 °C). This means you cannot use a microwave, cook anything on a stove or oven over 115°F. You’re looking at raw, unprocessed, and fresh ingredients. Vegan is a diet where you cannot consume anything that comes or derives from an animal. This includes meat, fish, dairy, honey, carmine (red #40), eggs, and by-products like gelatin and animal glycerin. For more information about raw veganism introduction and where I got this source, please visit http://vegetarian.about.com/od/vegetarianlifestyle/f/rawfoods.htm .

I don’t have the picture of this, but if it’s your first time there, they will serve you this a small bowl of pecan caramelized in sesame soy sauce, ginger, and raw cane sugar. It’s not salty at all, but it’s a great way to start your meal as a complimentary starter. My first time here, I ordered their sampler trio “Dips & Chips” (http://www.greensandvines.com/menu.html) “Tri-Layer Dip of Sunflower Seed Dip, Guacamole, and Cashew Sour Cream) with Macho Nachos; Mac Nut Spread & Spicy Coco Dip with Flax Seed Thins”. These chips are very brittle but packed with flavor, different textures, and good source of whole nutrients as any raw vegan diet you will stumble upon. Note that their “sour cream” has no dairy, so they use substitutions to make it taste and appear like sour cream. I honestly thought the “guac” is a cashew sour cream, which is my favorite out of the other two dips. Macadamia nuts naturally give this dip a very creamy texture along with a subtle sweet nutty flavor. Onwards, their spicy coconut dip is actually a tad bit spicy for me. I am horrible at eating spicy foods like Thai chili or serrano peppers. I am okay with spices like onions, garlic, cinnamon, etc. Yes, I can do bell peppers or counterbalances like pepper jack cheese. Nevertheless, it’s very delicious if you are willing to be open-minded about this place. Finally their sunflower seed dip; it has more of a Mediterranean spice almost like hummus, just without the chickpeas or garbanzo beans. I had to be very gentle with the flax seed chips, because they break easily, but you can eat the dips by itself or mix with the other dips for your own little creations.

Onto the dishes with pictures!

Spicy Curly Kale Salad, Red Onions, Maple Pecans

It’s not really spicy. If you have an appreciation for lots of ginger, then you would get this dish. The ginger will be overwhelming but the maple pecans should help balance out the generous spice kick. You would think the red onions or the hints of chili would be powerful, but the ginger is the key to this crunchy salad.

*Not-Tuna on Onion Bread

Where can I start? It’s a faux tuna salad over a butter leaf looking lettuce, on an onion bread. To be honest, it tastes like tuna, but it’s “veganaise” (vegan mayo) mixed with a good overhaul of flavors to mimic this pescatarian classic. This dish would spin-off your taste buds into having some more. I guarantee it.

*Living Lasagna

You have probably heard of live cultures occurring in yogurt or sprouted wheat bread (live grains), but a living lasagna, really?? Same concept.  In the picture, you are served with their lasagna made primarily with zucchini, basil pesto, macadamia nut as their “ricotta”, and sun-dried tomato marinara (you get more of this marinara on the side) with an addition to their locally and organically grown side salad and house made dressing.

Syl’s Garden Burger w/ Jicama Fries

The dish may not look appetizing, but if you’re a burger type of person, you should try this yourself. You have your “Onion Bread (onion bread used in their “not-so tuna” appetizers), our Date Mustard & Cashew Mayo on Kamuela Tomato (local), & Kula Butter Lettuce (local)” served with some raw crisp jicama fries and sun-dried tomato and raisin “ketchup”. Never judge by the book by its cover, it’s a one hit wonder and creativity of something so good to be true.

Kaffir Miso Pad Thai

This is the description of their miso pad Thai on their site: “Sea Kelp Noodles, Miso Sauce, Kaffir Lime Leaf, Bean Sprouts and Salted Cashews. A Rainbow of Veggies”. In the picture, it looks like Asian coleslaw with a bunch of chopped cashews and greens on top. It’s pad hai in miso sauce that would change your view of a typical pad Thai. It’s a hearty plate believe or not. All the flavor is there. Simply take your time eating this plate and you may be wondering this tastes just like pad Thai—just without the carbs and high sodium content.

Zucchini Fettuccini, Cashew Alfredo, Marinated Mushrooms

I never took this plate seriously when I first ordered it. My server said this one of the popular items along with the garden burger, living lasagna, and not-so-tuna. I thought to myself, “there’s no way this vegan cashew alfredo will be heavy”… and I was wrong. It’s rich, creamy, and flavorful like alfredo, but no dairy involved. I really took my time on this dish; nonetheless, if you have a real appetite and up for a challenge, go for it!

*Meyer Limoncello Garnished w/Mango Rose and Mint

Ah, dessert! This one is my favorite by far. Have you ever tried those fruit strips as a child?

(Source: http://www.tauraurc.com/userfiles/image/Private%20Label/Fruit%20Strip_group.jpg )

Well, the mango “rose” is handmade and raw vegan friendly. I think I had more fun eating and playing with the mango rose than limoncello, as I was unwrapping and twirling my finger. Don’t get me wrong, the limoncello was also as delicious and tangy as the mango rose-like fruit strip.

Organic Coconut Chocolate Truffles

Their tea selection is limited. They only offer black and caffeine free tea, but no green tea. Yes, they also have coffee from Kona to organic and local coffee varieties. I thought this coco-choc truffle would be sweet, but it’s not sweet at all. No need for tea or coffee, unless the living lasagna or cashew alfredo left you hanging.

 

A * means it’s my favorite dish.

Other helpful tips:

·         Please call them ahead of them and set a reservation to be indoors. No reservations will automatically set you outdoors – very high traffic and busy intersection. You may encounter some smoker by passers as you’re dining.

·         They don’t have a bar, but they have a full vegan alcohol menu for you to look at.

·         If you have gluten or soy allergies, there are items or substitutions available. Substitutions have no extra costs.

·         Some of their popular items may be unavailable, so please call ahead and see if they still have it. Still you shouldn’t be disappointed to try their other items. They also have a seasonal menu that change every day or week. Check their site!

·         If you’re interested, this is where they are located:

909 Kapiolani Blvd Unit B
Honolulu, HI 96814 (Kaka'ako)

 

Thank you for reading my first entry for my blog. Have any suggestions, comments or questions? Please let me know. Mahalo!