Kill Your Cold/Flu Symptoms Naturally

KILL YOUR COLD/FLU SYMPTOMS 

Everyone around you is getting sick this cold season, and you can’t afford to get sick. How can you lower the duration of your cold/flu, and still be able to function without feeling like your head is going to explode? 

Here are a few tips I suggest using, that have helped me ward off sickness this season. Keep in mind, you may not be able to kill a cold completely, but when the first signs of a cold come on, you can strengthen your immune system, and be left with minor inconvenience during this chilly season. 

Apple Cider Vinegar Gargle

I know it sounds brutal, but if you are reluctant, dilute your apple cider vinegar in warm water. Two TBS to 1/2 cup warm, filtered water. If you use a straight vinegar solution as I do, this will speed up recovery. 

Apple Cider Vinegar will kill a sore throat quickly, and also contains antibacterial properties that offer immediate relief due to sore throat infections that cause pain and swelling, and neutralizes the infections. 

Rinse with water as often as needed. 

Garlic

Garlic is nature’s antibiotic and antivirus medicine.  Crushed garlic cleans the blood, aids in inflammation, and boosts immunity. 

Green Tea (honey optional)

Why not green tea? We all know it’s ridiculously healthy for you. Loaded with antioxidants, flavanoids, aids in digestion, & has just the right amount of caffeine to keep you going without feeling wired. Adding raw honey will add extra nutritional benefits and comfort. 

Kombucha

Kombucha tea is my super food. It’s anti inflammatory properties aid in congestion & regulates digestion, fights free radicals, cleans blood and aids in headaches. Other than that there are MANY claimed benefits to drinking Kombucha, and I am a fan myself. 

Miso Soup 

Miso is a fermented soybean paste that tastes slightly salty and has a buttery texture. Miso & Seaweed combined means a jam packed nutritional soup that comforts, battles viruses, regulates good bacteria for great digestion, provides B vitamins, protein & helps you stay young by blasting free radicals out of your body. 

Neti Pot

A Neti Pot is a nasal irrigation system found in MANY health food stores. PLEASE do not use tap water because your tap water contains a lot of crap you don’t want in your nasal cavity. Use distilled/filtered water ONLY. There have been two cases of brain eating bacteria killing people from Neti Pot usage. Though this is rare, it’s best to be super safe with super clean water. 

Most neti pots come with a sodium solution and there are solution packets sold separately for a very low price. Do not make your own please, especially if you don’t know what the hell you’re doing. 

Nasal Irrigation cleans the crap out of your nasal cavity. It’s kinda gross, but in a cool way. You’ll feel so much relief when all of that hard mucus and gross crap growing in your face is long gone, and you’ll be able to breath clearly and sooth congestion. 

Sleep

Ok, I know this might be impossible if you have a demanding job, kids, responsibilities, LIFE. TRY to get some rest. Even if it’s a ten minute nap, rest as much as possible when you get the first symptoms of a cold. I’d rather take a day off than 3-5+ 

Your body is working hard to fight this cold/flu when it first begins. By not resting, you’re just weakening your immune system, which is why people feel like a train wreck the next day. 

Sleep sleep sleep!! Zzzzz (~,~) 

Vitamins

The obvious, but don’t go nuts and take a billion vitamins that you’ll most likely piss out. Take your B vitamins, Zinc and yes the overrated but scurvy fighting C. No, I’m not implying that scurvy is at a greater risk when you have a cold or flu, but I’d bet money you’d find somewhere online stating it… (which is why the internet is scary when you don’t feel well!)

Water

Stay hydrated. You don’t have to be ridiculous and chug a gallon at a time, but keeping hydrated will help your body recover faster. You lose a lot of water when you’re sick.

In no way is this information intended to diagnose or cure any illness or disease, nor should it be completely replaced with needed medical attention. Please consult your child’s pediatrician before attempting these methods on them. 

Even though this information is holistic and all natural, it is best to consult your doctor, whether they are a modern physician or a master herbalist. Medicine in nature should be treated and respected the same as over the counter medicine. 

In my opinion it is MUCH safer, healthier and beneficial, it should still be respected and used with care. 

Stay Well! 

Amber~

Ceviche Diversity (and a vegan variation)

Here in the California, when people think ceviche, they think Mexican food. However, the history of ceviche goes way back to old world cooking, and is not limited to Latin American cuisine or technique.

Though there is much dispute between Peru and Ecuador on who came up with the concept first, the method of cooking fish in lemon/citrus can be traced back to Spanish and Mediterranean influence, and was thought to have originated this method. Others claim it originated in Arabic custom.  Perhaps they all did it at the same point in time, and honestly, as long as it tastes good, eat it and relax.

Ceviche is much more diverse than people assume. It can be kept rustic, or classed up, veganized. Whatever your preference, the ingredients should be kept fresh, simple and memorable.

Most people assume ceviche is raw fish with salsa. It isn't. It's a method of cooking with acid (lime/lemon are most popular).

I remember in culinary school, I made the vegan ceviche version for my Cuisine Across Cultures Class. I remember both chef instructors arguing over me getting a point docked off for the following:

I didn't add olives...

I thought, wtf, there are no olives in any ceviche I had growing up, or saw being made...

 One chef instructor said, there aren't any olives in ceviche. The other, oh yes there are!!!!

Technically they were both correct. Though it is not mandatory to add olives (green olives that have been pulsed to a thick pulp) it is more common than assumed. I learned this on my own much after my culinary school experience. I respect both of those chefs to this day as well.

So I thought I'd share two recipes with you. One using Bay Scallops (since they're so small, you won't have to tear up a gorgeous, huge Eastern scallop). I love classing things up, as long as it isn't always too complicated. I think it's important to share ideas that are easy to manage for those who don't have all of the time in the world.

I also have a vegan variation, which was passed down to me by my mother in law, who is from Mexico.

When buying ingredients, make sure they are fresh. Scallops should not be slimy, or pink. They should be firm, a creamy color, and smell like the ocean. Any seafood that smells really fish, should be avoided. Believe it or not, fish shouldn't smell fishy. Fish and shellfish should smell like the fresh ocean.

Bay Scallop Ceviche:

1 lb bay scallops
1/4 red onion (paper thin sliced is how I prepared it, but cut it according to your preference)
1/2 serrano pepper (small green chiles, also cut paper thin, seeds and ribs removed)
1 Roma tomato, seeded (seeds taken out)
1/2 English cucumber (just use whatever cucumber you'd like)
about 2 TBS chopped cilantro/coriander leaves
1 cup lime juice (fresh squeezed recommended)
Sea Salt TT (to taste/preference)

corn tortilla strips, fried for garnish. I don't recommend using flour, because flour tortillas absorb so much oil, and become really soggy and chewy.

Place fresh scallops in a dish with lime juice. Set aside for about an hour or two. Though I am a vegetarian, I do taste my food. Unfortunately, I am allergic to shellfish, so my husband, who has an amazing palate, tastes this stuff for me.

Drain some of the lime juice.

Add remaining ingredients, and let marinate for another 20 minutes or so. Don't worry, your scallops will not be over cooked. Adjust seasoning, add more or omit any ingredient to your preference. Remember, recipes are guidelines.

Garnish with tortilla strips, which I fried in canola oil. Use whatever oil you prefer.

I personally am not a fan of serving anything in a martini glass. I had to work with what resources I had available though! It isn't a big deal, it's just a personal preference issue of mine! LOL!!!


Vegan Ceviche Variation:

As I said, my mother in law, who is an amazing cook, and whom I shut up and learn from, taught me this recipe. So I will not and cannot take credit for it's creation. It is totally one of my favorite super healthy dishes to munch on, especially in the summertime.

1 cauliflower
3 Roma tomatoes (she leaves the seeds in, so I accept it)
1 jalapeno (she also leaves in the seeds and ribs. She's hardcore when it comes to spicy food!)
1 avocado
1/2 cucumber
about who knows who cares TBS of chopped cilantro/coriander leaves
1/2 diced white onion
2 cups lemon juice (its a lot of cauliflower come on!)
Kosher salt to taste

She partially cooks the cauliflower whole. It will not yet be fork tender, and have a lot of give. After it is cooled down completely, bust out the lemon juice and let it chill for about 4 hours.

Dice remaining ingredients to your size, for this dish I recommend it a little more hearty.

Add remaining ingredients, and enjoy. The longer it marinates, the better it gets. The cauliflower does not break down either after a couple of days (not that it really lasts THAT long)

So there ya have it.

Amber~

DIY Herb Sachet

DIY Sachet

A sachet is used in the culinary world to infuse favors from herbs, whole spices and cloves of garlic in soups, stews, broths, etc.

Traditionally, you take your bouquet of herbs or spices of your choice (don’t use ground spices unless you like mud) and you wrap them in cheese cloth, tie with butchers or trussing string into a little beggars pouch, and add it to your bubbling dinner.

Only problem is, is cheesecloth is kind of pricey, so many people end up fishing for spices and soggy herbs in their soup.

So instead of waisting that cheese cloth , which could be used in a more useful manner, try coffee filters! They work just as fine, and please opt for the natural ones that aren’t bleached. You will spend half - three fourths the money on 100 coffee filters, compared to one or two cheese cloths (which are disposable).

Really important: When using your sachet make sure it is either tied loosely to the handle of your pot or completely inside the pot! If it’s dangling by an open flame, well… You get the hint!

Below are real questions and comments in red from my readers on Xanga, with my responses in black:

Q: I love the idea of this but wouldn't the coffee filter come apart in hot bubbling water? Cheesecloth is pricey but reusable.

A: I wouldn't recommend using cheesecloth over and over for making stocks or soups, especially if you make chicken soup since it can hold bacteria even when you clean them. 

No, the filters do not come apart. Everything I post I test out myself or use on a regular basis. I use sachets using filters 100% of the time. This is something I always use for flavor infusion. :) You'll get more use out of using the filters than you would for cheesecloth in my opinion.
Coffee is suggested to be brewed at 200-210 (some like it bitter)
Water boils at 212, and when making soup or broth, etc, you only want to bring it to a boil momentarily, then kill the heat down to a slow simmer. Simmer point is 200 degrees. 

This way you don't break apart your ingredients, and causing them to over cook too quickly. 

I use both reusable and disposable filters. Depending on how I want my coffee :) I love my reusable one!
What rips a filter is people over stuffing the heck out of it unnecessarily with coffee. The strength of coffee is determined by temperature of the water, and the amount of time the beans were originally roasted. :) 
When you make a sachet with herbs, you don't need much. Just about what I've shown in the photo is enough for an 8 quart stock pot or double handled pot/dutch oven. 
Hope I  cleared up your concerns! I'm glad you posted them!!!

I never thought of that, i just would put in the veggies and ground spices in my pot and it came out fine

It's a pain  to pick out herbs and little spices if you're making a soup and you want allspice in it, or herbs de Provence, etc. Depending on what you're doing, some is personal preference, and some is very important to prevent choking hazards or from bitterness. 

I don't use ground spices for soups or stews because most of them tend to float up to the top or not leave a clarified mouth feel with the finished product. I buy my spices whole. Toast them on low heat in a pan, and pop them into the grinder. It's a little extra work, but it's cheaper and you'll get the full effect of flavors. 

Enjoy!
Amber~

Cucumber vs. Green Tea Eye Treatment

We all do it. Spa day with our BFFs or our kids. We have the polishes, the clay masks, the aroma therapy candle, the fancy water and fun food, and the cucumber slices for our eyes. 

Contrary to popular belief, cucumbers do not reduce dark circles or puffy eyes significantly. 

Here is why: Though vitamin K is fat soluble, which means it can be absorbed through the skin, not all vitamin K is useful this way, and for good circulation, it needs to be broken down properly in the small intestine. 

Most vitamin K creams that are hyped up are made of a synthetic form(s) of vitamin K in order to "perhaps" help the structure of the vitamin absorb properly through the skin. Think about stuffing a soccer ball into a golf hole. 

Dark circles could indicate a vitamin K deficiency, there are other causes and it may not even be circulatory related (vitamin K is an antioxidant that aids in circulation.) 

It could simply be hereditary. Some of us have very translucent skin under our eyes, and that skin is delicate and thin. We're looking at our blood vessels. When it isn't chronic, it's most likely due to needing some really good sleep, which improves our overall health and circulation. 

1 cup of cucumbers do not have a significant amount of vitamin K that our bodies need daily, at 22%. However, they aren't bad for you, so munch away, or sip as a juice or in your infused super water. 

You're better off munching on cooked spinach or raw or cooked kale for significant benefits of vitamin K. 

The mass amount of vitamin K in cucumber is in the peel. 

They do not reduce puffiness significantly because they do not contain anti inflammatory properties. 

Cucumbers are cool, which contracts blood vessels that cause swelling. This is temporary, and even more so since cucumbers tend to warm up rather quickly from our own body heat. 

What is a better alternative to cucumbers? Green Tea Bags!

Green tea contains significant amounts of ECGC, which wakes up a gene called Interleukin-8, or I8, which is the body's inflammatory response. It can aid in eye puffiness, and congestion. 

Green tea also contains tons of anti oxidants that fight free radicals and is anti bacterial. So after you make a cup of tea, COOL DOWN THE TEA BAG, rest it on your eyes, and/or gently exfoliate your skin.

Even though cucumbers for our eyes are pretty useless, at least they're cheap. So if they are a part of your beauty ritual on girl's night, go ahead, and use the cucumbers. Just soak them in a little green tea and chill in the fridge first! ;D 

Passion or Pay?

Hi everyone! So I've been off of work for a couple of months now due to needing wrist surgery, and I'll be back I full swing this summer. 
At first I was really down about not working. At this point of my career, I want to work very hard, continue learning and building my resume. So not doing what I love really took a toll on me. I get cabin fever easily lol! 

So instead of vedging out in front of the tv with a bag of chips, I decided to start blogging, work out and STUDY! 

At first I felt like I wasn't doing anything productive, but the more I studied, the more I realized how I kind of should be grateful and take advantage while I can. 

I get impatient at times, and build an idea of how my career should be and run with that. I realized how wrong I was! I love blogging and love being able to share information of that which I'm really passionate about. 

So my hubby had a meeting with the CEO of the company he works for, and he gave him such sound advice. Focus on our job and your passion, and the rest will follow. It's so true because I see people in my field who want to get rich quick, be on tv and all of that other jazz. That's fine, but don't do it for the money. If you discipline yourself and do not only the hard work, but the tedious work (like studying), everything will fall into place. 

I have been reading so much and applying new tips and techniques to my own work. Instead of focusing on the creativity, focus on perfecting the basics first, and share that knowledge with others!

As I continue my journey I want to share with everyone the things I am learning. I don't want the type of relationship with my readers as if I'm coming across as some know it all. I am a human being, who is extremely passionate about the culinary world, and I'm absorbing knowledge every day. 

I've realized I'm not waisting precious time as I'm home. I am progressing. I give myself limited time to practice. I am in pain at times and over do it. So instead of becoming frustrated and pushing myself to do the things I WANT to do, I push myself to do the things I'm not as excited about, or think I'm not excited about. 

Assumption can damper ambition at times. I assumed that reading would be like culinary school all over again. A bunch of books with the words that appear I say "blah blah blah blah blah".

Reading bookss by chefs I admire has opened new doors for me. You get an insight of how they are and how they became who they are, and it's inspiring. If its possible, I want to do the same thing. Following and working toward your dreams has been life changing, and I want others to experience that happiness. 

I have read and watched enough cooking info that comes across so fabricated. I think it's because the authors are more focused on being successful, rather than sharing their passion and knowledge from the heart. 

I guess I've been doing the right thing all along, and shouldn't stress on perfection, but progression. I've learned from some of the most amazing chefs first hand by talking to them, or reading their work, that perfection is never achieved in your own mind. If it is, you've stopped learning. Once you've stopped learning, you've lost that fire. 

:)

Lemonade

Hey everyone! I know it seems kind of silly to blog about how to make lemonade. Honestly though, I remember failed attempts before I knew the wonders of simple syrup, and before I realized that lemonade needs lemons and water. Years ago, I sadly squeezed the shit out of a billion lemons and mixed in sugar and thought, "BOOM! Done!" That was a disaster... 

My kids and I made some lemonade today, along with some experiments. I was inspired to blog about it and share with you guys.  We learned why we (as in ME) should make simple syrup instead of mixing, or shaking in sugar. This was a really fun project. So simple, and such a good memory. I love fun projects like this to share with my kids. I do not allow my kids to be near the cooking process when using sugar. Even though a simple syrup does not need to be at 212 degrees F/100C (boiling point) it is still dangerous. I allowed my kids to measure out the sugar and water (always a 1:1 ratio). For example: 1 cup of water & 1 cup of granulated sugar/ 2 cups & 2 cups etc.  

Do not allow children in your kitchen when cooking sugar. 

Ingredients:

For Simple Syrup: 1 cup sugar (granulated or raw not powdered) & 1 cup water

4 Cups Water (Bottled or filtered preferred) 

1 cup lemon juice (fresh squeezed is best)

Add your simple syrup ingredients to a small pot. 1 cup of water and 1 cup sugar. Stir gently, and add to a very low heat setting on your stove. This does not need to ridiculously reduce for this recipe. It just needs to heat up, and sugar should be dissolved completely. Set aside and let cool. It will not thicken up like a caramel. It isn't even close to that stage. 

If you're using fresh lemons, make sure all seeds are discarded. Combine everything together once simple syrup is cooled down (about 10 minutes or so) and enjoy! 

Why Simple Syrup? Why Can't I just add sugar? 

We make a simple syrup when sweetening any drinks such as cocktails, sweet teas, etc. No mater how long or quickly you shake or stir in sugar, it won't completely dissolve. This is the experiment I showed my kids today:

I mean, I admit, as a kid, this was awesome at the bottom of my cereal bowl. (yea I was one of those kids who snowed my Cheerios in sugar) My kids do not even know such an idea exists *crosses fingers* 

So there you have it. If you want to class up your lemonade, I suggest adding things like, a sprig or two of fresh French lavender. (French lavender is light in color and not potent like the darker version (Spanish lavender). You could use that if you wish, but don't use more than one sprig per gallon. Yes... I know this from experience. 

You could also add fresh basil leaves, and or fresh basil leaves and watermelon juice, omitting the 4 cups of water. You could use Meyer lemons if available in your area. They are darker in color, and have a slight different taste and aroma. Almost like an essential oil potency which is really gorgeous. I didn't use Meyer today. 

Meyer lemons are to the left. 

So many possibilities. That's one of the beautiful things about simplicity. You can leave it alone in it's pure state, or you can be inspired. 

Enjoy! 

Amber~ 

Homemade Ice Cream without a Machine

In this photo I made: Chocolate Macaroon Ice Cream with a Chocolate French Macaroon filled with Italian Butter Cream, Champagne soaked Strawberry with a Champagne and Strawberry Coulis (sauce). 

Hey everyone! Making ice cream does not mean you need a bunch of super salt, and a bunch of money on a bulky machine. Now, I am not saying that ice cream machines aren't super cool. They are! However, they aren't necessary. A little work and knowledge goes a long way. You'll be enjoying super yummy homemade ice cream or frozen custard in a few hours. Yea I know, hours... so impatient aren't we? This photo is of a homemade ice cream my daughter and I made without an ice cream machine or attachment.  

Flavor is Chocolate Macaroon. 

Here is a little information on ice cream: The cheaper ice cream is, the more air/overrun it contains. You're pretty much paying for air. Over run is the extra air that makes up the over all volume of the tub of ice cream. For instance, if a cheap ice cream contained 50% overrun, that means 50% of the gallon contains air incorporated into the ice cream itself. Air is important. You don't need tons of it though. 

So here is what you'll need in order to make yummy homemade ice cream base: 

1 Quart Half and Half 

1 Cup Sugar plus 2 TBS

5 Egg Yolks

2 TBS Vanilla Extract 

This is also known as the custard method or a custard base. With these ingredients you can make anything from creme anglace (vanilla custard sauce) flan, creme brule`, rice/bread pudding, eggnog, zabaione, etc. 

Ok, so a little technique goes into properly making your ice cream/custard base. The important step is to not scramble your eggs. Lets begin cooking!

First, take your half and half and the 2 TBS of sugar and cook on medium heat in a sauce pot. The sugar isn't necessarily meant to sweeten the milk, but to prevent the lactose from burning. The cell structure of milk utilizes the sugars in milk when cooking as energy. We sort of supplement these sugars when cooking. Its little steps and tips like these that make cooking less stressful at times. 

In a mixing bowl, whisk your egg yolks and 1 Cup sugar together. Your mixture should look a little sandy. Don't worry, your sugar will dissolve when the milk is added. 

We use a technique called "tempering" to cook eggs without curdling them/scrambling them. This means your egg yolks will cook and stay in a liquid form. Take a small amount of the milk, about 2 ounces which is a standard size of a small ladle, and gently add in the hot milk and whisk slowly. Repeat this a few more times until the sugar is dissolved, and egg yolks and milk are emulsified. 

Once everything is combined you may add in the rest of your milk and continue whisking. We need to finish cooking this mixture a bit. This part will require you to not leave the kitchen for a while. I won't lie, you'll be there about 12 minutes gently stirring. It is important or you will over cook and separate your base mixture that you just successfully made. 

Do not continue cooking this mixture straight in a pot. Use the double boiler/bain marie method. 

Take a glass or metal bowl and place your base in it. Place it on a pot of boiling water. Let the steam gently continue to cook your base. (your eggs are already cooked, we want to thicken your base now)

I do not recommend using a whisk when thickening your base. You'll make foam. Foam is great, but not practical right now. Use a rubber spatula. It will be easier for you to feel the base thicken. 

Now add your vanilla. If you add it too early it will evaporate out. At this stage, the alcohol will evaporate out, but the vanilla taste will remain. 

Once your base STARTS to thicken, pull it off the heat. Preferably transfer to another bowl that is in a container/sink of ice and ice water. Strain your base through a mesh strainer/chinois. This will take out any possible little lumpies from your base. We want silky ice cream. If you like lumpy ice cream, seriously, who the hell am I to judge you? 

Ok! So the hard part is done! Now we wait for our base to cool down. If you want to add in any flavors, get super creative. Wouldn't it be nice if you had cookies and cream ice cream but with hella cookies in it instead of like one cookie per gallon? lol! 

So since we don't have a super dooper ice cream machine, what should we do? We have to break down the crystals every hour or so for the next 2-4 hours. OMG the work... trust me, it's like a minute of work each time. 

We break up the crystals and help them bind to the protein of the egg. This way we have a creamy ice cream instead of a freezer burnt flavored block of ice. Do This by whisking and scraping the sides which solidify first. They won't be frozen solid at this point. So it isn't as hard as it sounds.

When your ice cream is finally at a soft serve stage, whisk your heart away. If you have a hand mixer, bust that sucker out. Whisk in our overrun/air. This will make your ice cream so custardy and velvety. Your guests and family will be blown away at how freakin ridiculous this tastes compared to the stuff in the store. It's also so much cheaper too!!! 

I hope you enjoy making ice cream. It's a really fun project to set aside on a lazy Sunday with your friends and family. My daughter and I busted out this ice cream this weekend and we had a lot of fun doing so. My kids LOVE cooking with me and it really brings us closer and builds memories. Food contains so much more power other than flavor. It gives us a chance to build memories, explore different cultures, and laugh when we screw something up royally. I totally have my fair share of stories (like the time I made key lime pie and forgot condensed milk) even though I had made key lime pie a million times before that... my loved ones still throw it in my face. "oh remember when you f***ed up the pie?"  *rolls eyes*

but honestly we laugh. Food is powerful. Great food takes a little work at times, but it is so worth it. It's worth more than just eating it. The journey in making it is so memorable and can be so therapeutic. 

Enjoy!

Amber~ 

Best Hangover Cure

THE BEST HANGOVER CURE

Much information claims the way to cure a hangover is by drinking more alcohol. This is obviously not a good idea because your liver will have to process even more toxins. 

Burnt toast is also a false claim. Though many suggest the charred toast will fliter out toxins, this is a good idea, however, the charring on toast does not contain the same properties as activated charcoal does.

Greasy food is a practical joke. It will only make your stomach more upset, and possibly make you nauseated.

Coconut Water:  Loaded with electrolytes, it's much better for you than sports drinks because it doesn’t spike your insulin levels. Nor does it contain artificial ingredients and dyes. It is loaded with vitamins which will repair your exhausted body, much healthier than juice as well, because juice contains such a high amount of concentrated sugar, and will not dehydrate you further.

It is an anti-inflammatory, which will help get your digestion back on track. When you are hung over, and have that yucky tummy feeling, your tummy is temporarily inflamed. Coconut water is also rich in many vitamins such as A, B, C, & D, high in potassium, contains iron and is low in fat and sugar.

My favorite brand, is "Real Coconut Water" (with pulp). No, this is not an advert. I would advert for them though. It contains nothing but coconut water from Thailand, and doesn't have that freaky taste some commercial brands tend to have. I actually drink this stuff a few times a week.  You know you're bored as hell when you post random pics of your coconut water on Instagram. Sorry guys!

So, even though this isn't a drink recipe, I thought it to be appropriate to blog about. I'm not a heavy drinker. I love wine, and will get tipsy on my birthday. I get hung over easily. When I found out about this, I always drink coconut water after I'm done drinking alcohol, or during that time, and the next morning when I wake up. You should have seen my on the day after my birthday. I looked like a hot mess over cooked. I would have worn sunglasses in the dark. LOL! 

My Sweet Tooth

If I didn't narrow down my favorite confections, this blog post would be ridiculously long. I have a major sweet tooth. It is important to eat sweets in moderation. I get this, but man is it hard at times. I'm not a huge fan of American candy, unless it's homemade. Since I have to keep my ass in check about eating treats, I make sure they're something special. Here are a few of my favorites. What are yours?!!!!!!! Please comment and let me know! 

BTW, I envy people who do not like sweets. lol ;) 

Macarons are one of my favorite little confections. Some are a little tart. These ones are espresso and vanilla bean. So yummy! I had to take a pretty picture of them. I love cute desserts! 

I had no idea what mochi was when I first moved to the city. I was so unexposed to amazing things before. My favorite type of mochi is the traditional azuki bean variety. Here we have just that, sesame and peanut! YUM! I've literally bought any type of mochi I could find at the Asian district, and my friends and I had fun tasting different varieties. 

I'm a huge fan of Japanese confections. These little milk custard cakes are so cute, delicate and light. Perfect for anyone who wants a little sweet treat, but not overdone on the sweet factor. I think this is why I appreciate foreign desserts so much. They aren't overly sugary. 

I never realized that black licorice comes in so many varieties and is made differently in different countries. I love this stuff. Most people think it's gross. I get understand. When I do find people who love this stuff, it's like we share this crazy bond! 

I'm personally not a consumer of gelatin, and I LOOOOVE marshmallows. Honestly, these vegan marshmallows by Sweet and Sara are better than the regular stuff you find in your bakers section. I totally recommend these. You can purchase them at sweetandsara.com I am not in any way associated with this company. I'm just a freakin huge fan of these marshmallows. They're so rich and yummy. 

I had to. I love Pinkberry. It's real frozen yogurt, and it's slightly tart and healthy. All of the fruit is cut fresh and so bright. I love the vibe going in to order yummy treats for myself and the family. Taking my kids to Pinkberry is such a fun thing to do. I love the decor, and everything about this place. I love getting them to go as well and us storing them in the freezer just as you can see right here, for after dinner. I live right near one. Man, it's good! 

So those are SOME of my favorite treats. What are yours? There is a dessert diner here downtown. It is so awesome. All they sell are desserts. I'll have to take a trip sometime and take some pics of yummy treats and share with everyone. If I could in person, I REALLY would share! 

Spring Favorites! Beauty Products Inspired by Food!!!

I thought it would be fun to post a few of my current favorite beauty products for springtime. None of the following products are tested on animals. They are also inspired by food and nature, whether it be the scent, the enzymes, and the ingredients! 

1. Organix Coconut Milk Shampoo & Conditioner

OMG this stuff is amazing! It's affordable, and smells so delicious! I have really thick hair (I said thick not silky) so certain types of hair products tend to weigh my hair down. This stuff doesn't! I was a little skeptical at first, but I've been using the coconut milk serum for a couple of years on and off now, so I had to try this stuff! LOVES! 

2. Clari-T Pore Cleansing Strips 

Ok, I found this brand at a local health food store, so if you can't find it, I highly suggest looking for it online. This stuff is 100x better than the leading popular pore strips AND these guys don't test on animals! WIN! Usually tea tree makes my skin dry out, but I had to try these since they're an all natural alternative and they don't test on animals. I'm so happy I did. You need water like the other version, but these actually have a silky sticker that sticks to your nose. So when it drys, EVERYTHING comes off of your nose. ew, but yay! They don't smell like tea tree oil all that much either. 

3. Yes to Tomatoes Acne Spot Stick

The YES brand is one of my favorite drugstore brands. I've loved their stuff since CARROTS came out, and am always excited when a new fruit or veggie is featured. lol!  I'm really happy with this spot stick. I've tried natural and not so natural remedies that you can purchase in store and carry in your travel bag. I'm sorry I can't carry my homemade milkshake mask in my purse guys! lol It has a low percentage of salicylic acid (2%) does not smell like rubbing alcohol and has not dried out my problem areas. It actually worked pretty fast! I had a stubborn blemish on my cheekbone and after 1 day, this guy zapped it down. I RARELY say that about over the counter products without adding it made my skin irritated and dry. So now, I'm happy! 

4. LUSH Breath of Fresh Air Face Mist & Skin Toner

I could seriously dedicate an entire blog on how much I love LUSH products. I never go to LUSH or go to their website and leave empty handed. This stuff comes in so handy when you're on the go and your face gets a little heavy feeling. You now, make up, the sun, that stuff. It leaves a cooling sensation momentarily. It gives my face a freshly cleaned feeling. I sound like a freakin minty gum commercial. LOL 

As much as I could go on and post every single bath bomb that is available or not available anymore, I will save that for another time. I actually do have LUSH plans in the future, but that will be for another day! If you have never experienced LUSH, I HIGHLY suggest you visit a store if you have on near, or go to their website. No, I am not endorsed by LUSH. If I ever get the chance though, I PROMISE to take the offer and have free giveaways! If you don't love free LUSH products, you're freakin crazy man! 

5. EOS Smoothie Sphere Lip Balms

I am buddies with EOS. I love telling them new ways to use an EOS balm, and other fans have done the same! Not only are they super dooper cute and fun to collect (don't judge) they are ridiculously yummy and soothing. You can use them for your eyebrows, and if you are sick, I really recommend buying one specifically for your sore and tender nose. They are so soothing, enriched with vitamin E, and as I said, super cute and fun to collect. My kids love them too! lol 

So these are a few of my favorite products. most you can buy at your local drug store. I would never recommend a product if I weren't 100% in love with it. If I were eeehhh about it, I wouldn't even bother. I love inspired by nature products. I have so many favorite brands. I'd love to actually do a YouTube video about them. I haven't VLogged in so long! Who knows! If I have a little time this summer, I think it would be fun! 

What are your favorite inspired by nature products, brands, etc? I love trying out new things too, so please, feel free to give me suggestions! *counting pennies now to save up* 

Amber~

Lemon Grass Infused Vegetable Pot Stickers

I love pot stickers so much! I have yet to work at restaurant with Chinese influence, and it would be impossible to cover Chinese cuisine as a whole in one course during culinary school let alone a year, because of so many regions in China and so many influences. 

Pot stickers have become an American favorite though. You see and hear more people ordering them and talking about them now, then you did 10 years ago here in the States. 

Though I do not have restaurant experience that involves making pot stickers in mass production, I love making them at home. Whether I make the skins by scratch, or buy them. I do HIGHLY suggest if you buy the skins, to purchase them from an Asian market. The ones you buy at the grocery store do NOT have a good consistency, they blister, and have this weird, not natural aroma to them. So in my opinion, I'd ditch the bi..., well you get the point. 

So, here is an easy recipe I came up with tonight for dinner! Hope you enjoy it. It's really fragrant from the lemongrass, light and is making me excited that winter is pretty much over. (I love winter, I'm just freakin sick of it!) lol 

This recipe yields 12 pot stickers 

prep time: 30 minutes

holding time: 20 minutes

cook time: 10 minutes 

Ingredients:

12 pot sticker skins

1/4 head Napa cabbage chopped finely (chiffonade)

1 Carrot fine julienne 

1/8 fresh jalepeno minced

2 TBS lemongrass paste (find this in the produce section)

1/8 tsp sesame oil (please remember that it is very potent! A little goes a long way!)

1/2 TBS salt 

Oil of your choice. If you use peanut oil, make sure you are not cooking for someone with allergies. Be sure to ask any guests ahead of time if they have allergies. 

Do NOT us sesame oil for frying. I have eaten food (not made by me I promise) by someone who used sesame oil for frying and I swear it tasted like something died in my mouth. 

Combine all ingredients. Lay pot sticker skin down on a clean surface. Do not stuff your pot stickers. Add a little less than a TBS of filling. I suggest using a measuring spoon to ensure consistency. 

Have a small bowl of room temperature water. Using clean hands, dab your fingers in the water to seal your pot stickers. Crimp them gently like an accordion. This is trickery than it seems and takes much practice. Trust me, I'm practicing! ;) 

Take a sheet tray, and line it with parchment paper. Place your delicate pot stickers on this sheet tray, and hold them in the fridge for at least 20 minutes. 

Contrary to popular belief, it is important to chill something with a soft dough of this type before frying it. This way, your pot stickers will be able to withstand the shallow frying process AND steaming process, without falling apart. This step is so important.

Remember, cooking amazing food requires patience. It will be so worth it. Before cooking professionally, I was extremely impatient, and frustrated. lol! 

You will need two pans. I do not think it's a good idea to fry and steam in the same pan. It's also quite dangerous. So use one pan for shallow frying, and one to steam and finish cooking your pot stickers. This will allow you to make them in big batches too so you don't have to waste time or over crowd your pan, which results in lowering the temp in your oil, which means you'll have to cook them longer. You don't want oily pot stickers, or gummy ones! They'll start to break down. 

So fry the bottoms of your pot stickers until they are a golden brown. Add them to your steam pan with a steamer. Steam them for about 6 minutes.  Do you not know what a steamer is? It's this crazy looking thing:

They cost about $4.00 US currency, and will become your best friend!

If you have one of THESE... even better for pot stickers! YUM!

Ingredients for Sauce:

1 tsp Sambal Sauce (found in Ethnic Food Section)

3 TBS Apricot Preserves

1 tsp Soy sauce or mushroom soy sauce 

1/2 tsp rice wine vinegar 

Simply heat up apricot preserves and combine other ingredients. Set to cool. It will thicken up slightly. So easy right?!!!

I hope you enjoy this recipe. Pot stickers, and anything hands on really, are so fun to make with your family, kids, best friends, or by yourself. I love cooking so much because making things like these that take a little time, do bring peace to my mind, and when I'm making them with my best friends from culinary school, or my children, it really does create memories. I'm totally not trying to sound generic. I just have amazing memories with my best friends from school in my kitchen in the middle of the night, maybe a little tipsy on wine sometimes, cooking and laughing and enjoying family meal together. I have amazing memories with those same friends, and my children, making dough, pastries, pot stickers, empanadas, etc. I love cooking with my hubby. We catch up on our busy lives, we joke around, and sometimes I tend to get a little bossy and he tends to roll his eyes. 

We live in a society where we want everything done under 30 minutes. It doesn't have to be that way all of the time. We can make time to cook together. Enjoy this recipe with some friends. Have a "Take Out Night" indoors. Make some yummy food, and buy some cute chopsticks. 

Enjoy guys! 

Amber~