Update! Summer Breakfast: Papaya & Berries

Eating more fruit over the summer will help your body cool down.  I've also noticed that I'm digesting fruit in the morning better now than brown rice porridge!  Must be the change in season.  I like this simple and quick way to enjoy a nice fruity breakfast.  I got the papaya from Trader Joe's (Caribbean Red Papaya) and organic berries from whole foods.  Enjoy this with a nice hot cup of kukicha tea :)

Benefits of Papayas


Digestion
Besides the great amount of antioxidants in papayas like Vitamin C, E, and betacarotenes, the proteolytic enzymes found in papayas are very important to digest food.  The main enzyme papain helps to break down protein and helps treats bloating and chronic indigestion.  You can even find the papaya enzymes in tablet form but it's always better to eat it naturally straight from the fruit.

Cleanser
A natural cleanser for your colon is drinking a quarter pint of papaya juice, cucumber juice, and green bean juice intermittently for 12 hours.  Papaya is also very rich in fiber binding itself to cancer-causing toxins and flushing itself from the colon.

Inflammation
As previously mentioned, papain breaks down protein which also breaks down protein in the skin.  Therefore ingestion can help move dead skin and treat skin injuries, psoriasis, warts, ringworms, and cold sores.  This in combination with its high levels of antioxidants makes papayas great for your skin.

 

Restaurant Review: Lemonade L.A. (Pasadena, CA)

Their summer seasonal lemonade flavor is peach ginger lemonade.

What screams summer more than fresh squeezed lemonade!  I did a review on Lemonade L.A. at their USC location, but had a chance over summer to go to their Pasadena location multiple times.  If you're unfamiliar with how lemonade works, first thing you should know is that this place is not all vegan, they do serve meat, fish, and a lot of dairy desserts.  However their deli salad marketplace area is vegan heaven.  Just ask them which of their marketplace items are vegan and they'll point it out for you.  They usually have at least 5 items that are vegan.  You can order up to 3 full portions and you can have the portions split.  So then your 3 different marketplace choices turns into 6 different half size choices.  They rotate their menu with seasonal specials and the main hit for summer is their farro special with lima beans, chickpeas, and kalamata olives.  I absolutely love farro and this was the first time I actually tried it cold as a deli salad.  The olives gives it a nice kick and the lima beans gives the farro a very light almost creamy consistency.  I split the 2 portion option and got the farro special with 1) kale, mushroom, kumquat vinaigrette, 2) cauliflower, golden raisins, almonds, curry, and 3) snap peas, edamame, sesame.  So I urge you to head on down to the closest Lemonade L.A.!  Oh and don't forget to grab a lemonade.  They always have an unsweetened flavor which would be the most macro.  If you're in the need for an immediate cool down then try these macrobiotic summer drink refreshers!

Raspberry Lemonade

Just a few drops of lemon juice is a natural energy booster.  Mixed with antioxidant powers found raspberries, this drink protects against cancer and muscular degeneration.

1/4 cup fresh raspberry puree

lemon juice to taste

1 cup water

Apple juice to taste (optional)

Blend all ingredients in a blender till mixed well.

Refreshing Grapefruit Spritzer

 Grapefruit is a rich antioxidant that helps reduce the risk of heart disease and prostate cancer.  Perfect for a summer night!

1/4 cup fresh grapefruit juice  

1 cup sparkling water

Add ingredients into a glass and stir.   Try additional flavors with ginger, apple, lime, lemon, cinnamon, cranberry, pomegranate, and cherry.

Iced Barley Tea

This is a good summer drink and helps reduce fever, cooling the body.

Roast barley in a skillet, stirring constantly to prevent burning, until a fragrant aroma is detected. To 1 portion barley, add 10 times the amount of water . Bring to a boil, reduce flame, and simmer 10 minutes.


Lemonade L.A. (PASADENA LOCATION)
146 S. Lake Ave.
Pasadena, CA 91101
626-304-7700
Open Daily 11am-9pm




*Street parking is available.  Seating is cafeteria style so it can be quite a challenge to find a seat when it is busy.

Bending the rules for summer

Visit your local farmers market to see what's in season!

So many fruits and veggies fall into the "use sparingly or avoid" category because of its extremely yin qualities.  However, because it's local to some regions and in season right now, you can definitely experiment to try and see how your body reacts.  I admit, I did try to eat some of these earlier in the year but noticed that my body just did not seem to accept it.  But now that summer has started I decided to revisit them and I love it!  Key is to eat them cold, like in salads.  This will help cool down your body even more for summer.  I think it's so amazing how our body adapts to our surroundings.  So go ahead and read the list of forbidden fruits and veggies.  You'll see that they have vital nutrients that our body needs so take advantage of them now!

1) Avocados

This little green hulk is on a rampage right now.  It's everywhere!  Research shows that avocados significantly increases the absorption of lycopene and beta-carotene.  Yes, it's high in fat, but these heart healthy fats especially phytosterols helps inflammation.  I've been adding them on top of my salads.  I find that it gives it a really nice caesar dressing taste.  I usually just use half and store the other half in the fridge by squeezing some lemon on it (with the pit still in it) and warp it up in saran wrap.  It tends to last 1-2 days.  Another great way to use it is in brown rice sushi and wrapped in nori with some sprouts, carrots, and peppers.

2) Tomatoes

These have high antioxidant power, hence the deep red color, because of its lycopene concentration.  I haven't taken so kindly to tomatoes, however I find cherry tomatoes to be the big hit this summer and much better to digest.  I tend to have just a few in my salad which brings a nice red color to it ;)

3) Eggplant
Eggplants are really popular for summer grilling but I've pretty much stayed away from them.  You can go ahead and give it a try to see how you handle them, but I still get really heavy nightshade symptoms from it.  They are rich in phenolic antioxidant compounds, contains nasunin which has been shown to protect brain cell membranes from damage, and it's delicious.  If you're enjoying grilled eggplants right now with no problems then I envy you :P  Grilled eggplant brown rice sushi sounds pretty amazing right now.

4) Cucumber
The most cooling thing you can eat for summer.  Development of new anti-cancer drugs are currently looking into the use of cucumbers because of cucurbitacins A, B, C, D, and E all found in fresh cucumber.  It also has fighting power against cardiovascular disease because it contains lariciresinol, pinoresinol, and secoisolariciresinol.  I use sliced cucumbers in my salad, pickle them in some ume and brown rice vinegar, add it to brown rice stir fries, and of course make brown rice cucumber sushi.  Heck, use cucumber slices on your eyes while sun bathing!

5) Summer squash
These are one of the primary sources of beta-carotene and alpha-carotene, and one of the top three foods containing lutein, zeaxanthin, and beta-cryptoxanthin (three other health-supportive carotenoids). I do prefer winter squashes over summer ones, but when steamed they are quite refreshing.  Toss them with some cold stir fried soba noodles or slice them really thin to make some raw pasta.  These taste pretty darn good sprinkled with ume vinegar.  


6) Melons
Probably the most popular melon for summer is watermelon.  They have a high concentration of lycopene which helps fight against cardiovascular disease.  It's a very refreshing dessert to have, especially when pureed and chilled.  But I gravitate more towards honeydew and cantaloupes because they're less sweet for my taste.  Fruit salads with sliced up melons is great!

7) Peppers
A huge source of vitamin C, vitamin E, and six carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin)!  Great in stir fries, wrapped in nori, and grilled.  I love munching on them raw, especially red bell peppers.  You can also pickle them too which I have yet to try but imagine would be quite beautiful in color.  

Remember that everyone is different so go ahead and try out which of these works well with you.  You may find that what didn't work earlier in the year now just clicks for you as the heat rises.  Have fun!

Summer Lunch: Steamed beets, veggies, greens, almonds, and miso tahini sauce

Steamed golden and red beets, bok choy, carrots, kabocha squash, almonds, miso tahini sauce, toasted nori, raw garlic.

This is what I've been eating for lunch over summer besides some lighter salads.  I was inspired by my trip to San Francisco and decided to combine what I ate at Cafe Gratitude and Om Shan Tea into one dish.  Most of this dish is steamed for lighter summer cooking.  Here's the recipe for how I prepared this:

1) Soak 1/4 cup of almonds overnight in soy sauce/water--add about 1/2-1 tsp soy sauce to water.  Next day, put soaked almonds on a tray and place under the broiler for about 3-5 mins (be sure to constantly check so it does not burn).  Remove from oven and let cool.
2) Chop 1 red beet, 1 golden beet, slice of kabocha squash, and carrot into 1 inch chunks and steam for 8-10mins or until soft.  Add on top bok choy and steam for additional 3 mins.
3) For the dressing, dilute 1/4 tsp of hato mugi miso in 1 tsp water.  Add 1-2 tsp of tahini.  Depending on your preference, you can dilute or add more tahini.
4) Scoop brown rice into dish, place veggies and almonds on top of rice, top with toasted nori strips, dressing, and chopped fresh garlic.

This dish can be eaten warm or cold and the brown rice can be replaced with lighter grains like quinoa or fresh salad greens.

Natural sunny summer must-haves

Macrobiotics is all about helping your body adjust to the seasons.  While you need to do it internally by eating macro foods appropriate to the seasons, it's important to do it externally.  This includes soaking up the sun!  Here are a few natural products that I've been using to help me through the warm summer weather.

Th best sunscreen I've come across is Sun Shield from MyChelle (thank you Karly for the recommendation!).  This lovely little shield is cruelty-free, gluten-free, vegan friendly, and comes in a recyclable container.  Can you get any more environmentally friendly than that?  Full spectrum UVA/UVB protection is covered in this little bottle by ZinClear while Titanium Dioxide shields the skin from UV exposure.  What I love the most about this is that it is not oily at all.  It absorbs into the skin well and is so light that you don't even feel like you're wearing it.  I usually put about a dime size amount on my face in the morning, let it absorb into the skin for 15-30 mins., and then apply my makeup over it (my mineral powder also has SPF15 so added protection! Expect a future post on ISUN cosmetics).

Don't forget sun protection for your lips!  I am a huge fan of Hurraw because it's an all vegan cruelty-free raw lip balm that comes in many yummy flavors.  They made one especially for sun protection with SPF15.  Like the MyChelle Sun Shield, this also blocks UVA/UVB rays but this time with Zinc Oxide.  It sits on top of your lips actually creating a barrier to deflect the rays from the skin.  They also made this Hurraw balm extra thick and creamy for long-lasting protection.  

I love to use Weleda's Sea Buckthorn body lotion.  Sea Buckthorn helps stimulate the skins vital processes with essential fatty acids that nourishes dry skin.  This is especially great for summer because its kernel oil and juice helps protect the skin from UV radiation and free-radical damage associated with aging.  I love using this in the morning after I do my daily body scrub before I leave the house.  This helps my skin prep for sun exposure and the uplifting smell wakes me up in the morning.

Say hi to my aloe vera plant "Bob" :D

The most natural and #1 thing that I think you should DEFINITELY get for summer is aloe vera.  The plant is not only a remedy for minor skin burns and treatment for skin irritations such as eczema, but holds many cosmetic benefits as well.  Its antioxidant content tones and nourishes the skin by increasing collagen and decreasing the appearances of fine lines, while it's anti-inflammatory and anti-bacterial properties treats acne.  I've been putting the gel on my face every night for 2 weeks now and I can feel and see a difference.  My pores look smaller, skin feels tighter, acne scarring faded, and have not had any breakouts since.  Although you can buy aloe vera in a bottle beware of parabens.  If you can, try and get the actual plant.  It lasts a long time and nothing beats fresh aloe.  What I do is cut a whole leaf (use the outer outgrown ones) as close as I can to the base, slice off 1 inch of the leaf, tear the leaf in half so the gel is exposed, then I rub the gel on my face, neck, and outer hands.  If you squeeze/puncture the gel part of the slivered piece you'll see that it'll give you more aloe.  Just store the rest of the leaf with saran wrap in a ziploc bag and place in the fridge.  It lasts a long time and cool aloe from storing it in the fridge is so soothing.  Immediately you'll feel your skin tighten once it absorbs your skin ;)

Get out and enjoy the sun!  Feel happy and uplifted :D

Macrobiotic Summer Kickoff! - Berry Chia Overnight Oats

I love to make overnight chia oats in the summer time.  It's cooling to the body and very easy.  I made this with goji and seasonal organic berries.  See the recipe below!  

Summer is officially here!!!  One of my favorite things about macrobiotics is changing your diet to accommodate the seasons. You can really tell a difference! As much as I love winter macro recipes, summer recipes are so much fun and easier because it's require less cooking time.

As we shift from a yin season (winter) to yang (summer), the heat is a sign of the energy rising from the earth and reaching peak expansion and activity. Therefore the many yin fruits and vegetables that become ripe during this time contain plenty of liquid and develop higher above the ground.

Symptoms that appear in spring and summer (e.g.,  heart, and chest pains, cramps, hyperactivity) tend to be caused by excess yang and therefore have to be balanced by eating more yin:  lighter, more expansive food, including more fresh greens, garden vegetables, fresh fruits, as well as lighter cooking methods, cutting veggies in smaller chunks, using less salt and other seasoning, and drinking more liquid.  Cooking summertime meals that center around foods at their peak of freshness such as collards and mustard, summer squash, green beans, and sweet corn, helps us keep cool when the temperature rises.  Sautéed dishes that include tofu, tofu salads, tempeh dishes, and bean salads are used this time for protein instead of seitan (seitan possesses more yang than yin qualities).

In terms of grains, the main one for summer is corn and should be taken full advantage of by using it in salads, mixed with other grains, or simply on the cob.  This is also the time to cut back on short-grain and prepare more medium- and long-grain rice dishes.  More yang grains (short grain and barley) are switched out for lighter quick-cooking ones such as quinoa and amaranth and partially-refined grains such as couscous and bulghur.  Chilling your grains is also great to increase the yin, lightly child soba is super yummy.

One of the main changes I've done to my macro diet to accommodate the change in season is switching out my breakfast from brown rice porridge or oatmeal to a lighter more yin alternative like overnight oats.  Making different flavored overnight oats is endless and it's super easy to make.  To start, try this basic recipe for some overnight oats and see if you like it.  The chia seeds may take some getting use to but I love it.  You can have fun with overnight oats by adding nut butters, vanilla, hemp or almond milk, and other cut fruits like apples or pears.

Overnight Oats
1/4 cup rolled oats
1 tbsp chia seeds
1/4 goji berries
Seasonal berries to top
1/2 tsp flax seeds

1) Place the oats, chia seeds, and goji berries into a jar.  Fill the jar with water until it's about 80% full.  Shake and place in fridge.  Let sit overnight.

2) In the morning give it another good shake and pour into a glass bowl.  Crush flax seeds and top the oats along with berries.

SF Trip Saved the Best for Last: Gracias Madre (Mission District)

Ladies and gentlemen I have saved the best for last!  Gracias Madre is my #1 choice for vegans to eat in SF.  This all vegan organic Mexican restaurant is a branch of Cafe Gratitude located in the Mission District.  I've heard so many great things about Gracias Madre and could not wait to try it out.  Yes, you can pretty much get Mexican cuisine in SoCal everywhere, but here you don't have to worry about the lard in the beans or resort to stale tortilla wraps with no cheese.  Because of these extra precautions I have not had Mexican food in forever!  Boy was I ready to indulge :)

I found the most macro selection on the menu to be the "Platillo de Legumbres," which comes with a choice of two season vegetables, arroz (local brown rice seasoned with cilantro and lemon), beans, and tortillas.  You could choose from the following seasonal veggies: Brocoli (seared broccoli w/chili and garlic), Nabos (roasted turnips w/garlic), Hongos (sautéed mushrooms w/garlic), Greens (seasonal greens sautéed with fresh garlic and chiles), Calabaza (roasted acorn squash), Rajas (sautéed poblano chiles w/onions), and Platanos (grilled plantains).  I chose the Greens, which was kale with garlic, chile, and pumpkin seeds, and the Brocoli.  Although I was a little bummed that I could not sub an extra side of rice for the tortillas, the dish was filling and I actually didn't eat the tortillas.  Quite frankly I don't think it needs it.  Everything on the plate was amazing!  The kale was tasty, the broccoli seared to perfection with a kick of spice, and the beans were smooth and very filling.  The rice cilantro and lemon brown rice was very different too, great for the summer weather.  Was the best meal!

  

I also needed a something pickled in there so I ordered a side of "Escabeche"- spicy pickled veggies.  This was sooooo good!  I recommend you order this on the side no matter what.  It was just the right amount of spice and really helped balance my dish.

Karly got the "Tacos" which although I did not get to try sounded amazing.  You can get a choice of three sides to fill the tacos with.  It’s a little funny being that I think it’s pretty similar to my dish since mine comes with tortillas and you can pretty much wrap up the same sides in that.  But I guess this saves you the time and there’s the added cashew cheez.  

Out came the "Mexican Wedding Cookies" and I was able to sneak a bite of both the cookie and their homemade dulce de leche ice cream.  Both were divine!  The cookie was nice and soft topped with powdered sugar.  I was afraid that it would just be overly crumbly but it wasn’t at all.  The ice cream was smooth and a great addition to the cookies.  I really think both together made it so special.  The other choice was coconut ice cream and that would have been delicious as well and would have totally changed the taste of the wedding cookies.  

So there you have it folks!  Gracias Madre is a definite MUST GO for your SF trip.  The best Mexican food I’ve tasted.  Bring your nonveg friends here and I’m sure they’d agree.  Location is a little off in a somewhat sketch neighborhood, with parking being quite a hassle.  Seating is communal style with a few long tables so it makes talking with your party kind of difficult sitting across a stranger.  But the service is fast and the workers friendly.  The atmosphere is fun and light and a great experience.

Here is the recipe for their amazing wedding cookies!

Mexican Wedding Cookies

8 oz of coconut oil

1/2 cup powdered sugar

1 Tbl vanilla

1 cup pecans

2 cup flour

1/2 tsp salt

Beat together the oil and sugar until well combined.  Add the pecans, flour, salt, and vanilla and mix until fluffy and well mixed.

Scoop out the dough and flatten them to about 1/2 inch thick.  Place in the fridge for about 10 minutes then bake for 10 minutes at 350 degrees.  Rotate them and then bake another 10 minutes.

Gracias Madre

2211 Mission St.

San Francisco, CA 94110

Open Daily 11am-11pm

415-683-1346