Spring Spirit Salad

Dear Rainbow Chard

Where have you been all my life?

Love Cynthia

It happens often I fall head over heals for new to me foods and dishes…but this time it happened with a green, rainbow chard has changed my life, that of my husband, and future kids.

I have  to admit that I have absolutely no memory of ever eating rainbow chard.  I suppose that it’s not a very common ingredient.  At least not in our diets. It doesn’t appear on restaurant menus too often. To be quite honest I had never paid much attention to it at the grocery store. Saturday morning I picked up a bunch at the Farmer’s Market. There it was piled high in a mountain of rainbow steams and beautiful green leaves.  Not really sure how I lived 24 years without encountering it. But now that we have met it has not failed to inspire me. I am still learning how to use it.

This salad encompasses all of the color and flavors that are popping up all over the farmers market. The bitter rainbow chard paired with a sweet orange honey vinaigrette is absolutely amazing. The quinoa adds texture and a dose of goodness… I decided to add some mango to sweeten the deal… It was the perfect poolside meal.

instructions -

Cook the quinoa according to package instructions. Add some chopped garlic, sea salt, and black pepper.

Make the orange vinaigrette by mixing the freshly squeezed orange, 1 tbsp of olive oil, sea salt, back pepper, two tbsp of organic honey, and poppy seeds in a mason jar…shake until emulsified.

Chop the rainbow chard and mango and toss everything together in bowl! Enjoy!

Sandwich Goodness

I love food that is no mystery…But I love brunch. That time of the day when it is not quite time for breakfast or time for lunch so you meet in the middle and have brunch. I know that I am not alone when I say that many of you think of what your first meal will be in the morning…there are days when I sleep in and miss breakfast but it’s too early for lunch…So I have brunch Brunch brings out my obsession for sandwiches. All sandwiches. I love them all equally and I don’t discriminate; My favorite are peanut butter (another obsession)/Jelly and Nutella & banana… I like them for breakfast, brunch, lunch, and dinner… told you obsessed! I am always thinking of different combinations to stick between two slices of toasty fresh baguette. I tend to come up with all sorts of delectable concoctions. Last week I spiced things up a little. On one side of a sourdough baguette I spread raspberry jam and mustard,  on the other,  added a few slices of Black Forrest Ham, Smoked G0uda, sauteed mushrooms, and some spicy arugula to finish. I them placed it all in the oven for 5 minutes at 450 degrees. The bread became warm and toasty, the cheese melted, each flavor complemented the next and I can’t wait to experiment with even more combinations.

Beastie Beet

There are some crazy ideas and plans going on at the Jaquez home We love crazy ideas, we are dreamers! So to help things get into perspective I decided to indulge in the Beastie Beet… I love the name…  This is the best way to fuel your mind and re-energize your body! If you want to start  fresh you need to try this, it doesn’t get much fresher than this. You will feel an instant buzz of energy and brightness around you. If you don’t own a juice machine you could try making it in a blender and then filter everything through a cheese cloth. I will be juicing for 7 days straight! Wish me luck

Beastie Beet

• 4 – Large Beets
• 3 – Carrots
• 2 – Oranges
• Flax Seed Oil

 

 

Decisions…

This post is a very last-minute, unplanned, UN-thought, collection of my feelings and motives. My husband and I recently left sunny Newport Beach ( a dream location to many) and moved to the Inland Empire…gasp… I know! Many have asked the “what were you thinking” question… we left our home and jobs and moved to the Inland Empire to set roots and start a business. Many don’t understand and I understand that. It’s ok.

The ties and pull of family are stronger than any dream location or career  for me. As adults we are expected to move away from the nest and start our own lives. I’m not the type to do what’s expected so instead I moved back home and bought a home 5 minutes away from my parents home. It’s perfect for us.

I understood very fast that visiting our families a few times a years for the holidays was not enough for me… for us.  One day my loved ones will leave to meet with Jesus…I will leave to meet with Jesus. I believe that my last thoughts when that day comes wont include the dream zip code or the career. I believe that my thoughts in those last moments will be filled with what seemed and did not seem important.

I never want to be in a situation where I miss my family…all the details and beauty in my life even the things that appear to not be important are made up by them. I know that the day will come when Jesus will start calling on all of us, and on that day I don’t want to think of all that I missed out on…them…us!

I know that I have been blessed with a family that I love and loves me back. Sadly this is not something many can say. I love the family that God chose for me. They love, support, and pick on me all the time… I would not have any other way. There in nothing in this world that can make up for my them. I love them all more than words can ever explain…that’s the way God has made it. I create community around my family…God sent me into this world without anything and when I pass I will leave with nothing…all that will be left will be the memories that I made with all of them.

P.S Many of you wont understand and that perfectly fine…

Spicy Beef Bowls

Spicy, tomato tangy, savory ground meat.We seldom eat meet at the Jaquez’ household most of our meals are usually vegan or vegetarian. We feel that a diet made up of mostly vegetables, legumes, and grains is healthiest, but we are by no means vegans or vegetarians. But when we do have meat we savor it, flavor it well, and make sure that its 100% organic and organically grass-fed!

This meat was served over a bed of Tuscan Kale Salad… and on lettuce cups…it was the perfect after workout meal. This dish does not have much of a recipe it was cooked by taste, smell, and touch… sautéing up my own concoction.. Grab some chili paste, soy sauce,  chopped tomatoes,  garlic, sweet onion, oyster sauce and rice vinegar. Oh! and a little freshly cracked pepper and fresh basil.

Spicy Beef Bowls

Ingredients:

• 1 Tbs Cooking Oil
• 1/4 Large diced Sweet Onion
• 1 Large diced tomato
• 2 finely minced garlic cloves
• 1 tsp of garlic powder
• 1 lbs of Organic Beef
• 2 Tbs Oyster Sauce
• 2 Tbs of Soy Sauce
• Dash of rice wine vinegar
• 2 tbs of Chili Paste
• 3-4 leaves of basil

Directions:

1. Heat large saute pan over medium heat. Add oil, onions, tomato, garlic powder, and cook until soft (1-2 minutes), stirring occasionally.
2. Stir in garlic and cook for another 30 seconds careful that the garlic does not brown.
3. Add ground beef and increase heat to medium high. Brown meat, stirring occasionally to break up meat and help it brown evenly.
4. Add rice wine vinegar, soy sauce, chili sauce and stir to combine.
5. Add freshly cracked pepper and allow for meat to brown a little.
6. Serve and garnish with fresh basil.

True Foods – DIY Tuscan Kale Salad

I love Kale…that is true! It’s wonderful and nutrient dense. I use it in so many dishes and shakes but lately I was craving something else. I wanted to spice it up a bit. But could not come up with the right combination of spice. Until a few weeks ago…I was in Santa Monica and  had a food revelation when I had the Tuscan Kale Salad at True Foods. Seriously if you have not tried it, you must! Go!!! This salad hit every spot it was so delicious I almost wanted to lick my bowl!

I have been obsessing over it since then. I needed a dose of extra-wholesome goodness. Last week kale started to pop up in my farmers market so I picked  some up and decided to re-create my favorite salad! Chopped up green goodness tossed in a vibrant- lemony parmesan dressing…it’s like spring in your mouth. You would never believe that this recipe only calls for a handful of ingredients. But make sure that you use the best.

DIY Tuscan Kale Salad

• 1 bunch  kale
• 2 thin slices of artisan bread ( I get mine from the Rustic Loaf)
• 1/2 roasted garlic clove
• kosher salt to taste
• 1/4 cup grated parmesan cheese, plus additional for garnish
• 3 tablespoons of GOOD extra-virgin olive oil
• Freshly squeezed juice of one lime or lemon
• 1/8 teaspoon red pepper flakes
• Freshly ground black pepper to taste

How To -

Remove the middle rib from the kale and thinly chop.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, if you like finer crumbs keep pulsing. If you don’t have a food processor try to crumble it with your fingers.

Turn the roasted garlic into a paste by lightly pressing a knife against it. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lime juice, pepper flakes, and black pepper. I pour mine in a mason jar and shake until combined. Taste, if salt is needed then add some. Pour the dressing over the kale and toss very well, the dressing will be thick and need lots of tossing to coat the leaves. Let the salad sit for a few minutes, then serve topped with the bread crumbs.

I paired my salad with a toasted pita bread…enjoy however you want and the ad-ons are endless. And by the way I actually shot the images above…I figured since food is my passion and food photography makes me smile I should challenge myself and try to learn how to photograph food…

Food for Thought

God's grace and beauty never cease to amaze me...Beautiful Palm Springs

So today I have a different kind of food for you… it can’t be found in the fridge and it’s not edible. But the nourishing and health effects might be the same if not better.

A few days ago I was texting with a friend who is going to be moving soon. That lead me to think of how full her plate must be, she probably has a lot to do and the move is  just one more big thing on the to-do pile. I remember the craziness that went on in my scattered head when I was moving from one county to another. It was not until I started selecting my thoughts every morning that moving, changing careers, and starting new businesses stopped being overwhelming… and all of it simply became part of my day. They no longer owned my day.

My mother has always been one of the most influential leaders in my life… I say leader because along with my dad she has successfully lead her 8 kids, her role in the home, her role as a business owner, and a woman. She has always taught that there is nothing that I cannot overcome with the grace of God and that everyday I choose my thoughts and the outcome of them. When I was younger I did not understand such idea…but as I started getting older her words of wisdom became a rule of thumb for my life, they still are. Pretty much we don’t have to just think whatever stinking’ thinking’ falls into our heads. We have the power to choose excellent thoughts, positive thoughts. We have the power to turn our attention wherever we like.

This year I have been working diligently to practice that in my life. See I am (a work in progress) the type of person who will worry for what might happen next week. I’m an overachiever, perfectionist, scattered thought, control freak who freaks out at the mere sight of failure. I am learning that failure is alright and that no amount of thinking and obsessing over it can change what has not taken place.  But to be honest, I know that I have to make a very consistent effort to really get the benefits of this rule of thumb. Pretty much everyday, multiple times a day. More than anything, I have found that if I take time to “select my thoughts,” my day can go from average to awesome, or from stressful to manageable.

I constantly remind myself of the beauty of my life, it is not enough for me to know. I want to embrace it and respect it.

• I have a loving & supportive husband
• I have a great family that loves me and pushes me to be better
• I have favor in business.
• I have everything that I need.
• I am enough.
• I am blessed and I want to be a blessing to others.
• I will have the grace for anything that comes my way.
• I know a God that never leaves me and loves me.
• I serve this God.

Although this might seem silly to many and not necessary it works for me. When I do take the time to do it, I have a much better attitude and approach to opportunities and challenges. I am quite simply more joyful, thankful, and kind. 

Roasted Cauliflower Mash + Miso and Garlic

 

I’ve been called a carb queen before, I think that’s because I cannot resist any form of carb goodness. I love all form of carbs – pasta, fresh bread, cake, and potatoes! I love mashed potatoes they are a weakness that I can’t ever resist! But lets face it they are not the healthiest specially when they are the loaded kind…which what I like Dont judge me…

I had heard about cauliflower mash and have been meaning to try it. It’s rainy here in California and I’m a little under the weather so obviously this called for mashed potatoes…right? Instead I decided to make cauliflower mash with roasted garlic and miso paste. Let me tell you! This is delicious!!! And oh so guilt free!

This dish is light enough to enjoy on a warm summer day evening yet comforting enough for a under the weather rainy spring day. Regardless of where you are in the seasons I encourage you to try this recipe. It’s a great way to introduce another veggie into your diet and a perfect way to make your kids eat cauliflower.

Roasted Cauliflower Mash

• 1 cauliflower
• 1/2 onion
• 3 roasted garlic cloves
• 1 tablespoons Miso Paste (or 1 tablespoon regular miso paste)
• Chopped Basil ( or any other herb you would like)
• Salt to taste
• Pepper to taste
• 1/4 tsp garlic powder

Instructions

Preheat oven to 400F. On a lined baking sheet toss the cauliflower, onion, and garlic with the olive oil. Spread into a single layer and generously sprinkle salt and pepper.

Place in oven and roast for about 35 minutes or until the veggies start to slightly caramelize.

Remove from oven and carefully pour roasted veggies into a high speed blender. Add miso paste and blend until it is a smooth but thick consistency. Pour into a bowl and taste, adjust seasoning if needed.

Palm Springs – The ACE

Few day in Palm Springs…

Last week my husband and I spend a few days in Palm Springs…celebrating our 9th year anniversary (9 yrs of being together). Our getaway was perfect we stayed at the Ace Hotel and could not have hoped for a better place. This place is amazing for the creative constantly wanting to be challenged art, color obsessed,  junkies in us.

When we arrived in the afternoon we were so amazed and taken away with that big, big sky, all those palm trees, the calm and yes, that light, that wonderful light that is in California. I had forgotten.. how beautiful home is!

Our days there were filled with jolly conversation and dreams. We ate tacos, sipped wine, drank beer,  and talked about what projects were ahead of us and where we wanted to take our brand. So many things coming up for us. Life is good!

We did a lot of exploring and checked out the local coffee shops, thrift store, open houses (amazing home design/decor ideas). We spent our afternoons laying out, taking in the sun, and reading The Hunger Games ( I read, he swam).

Here are some photos beautiful Palm Sprigs.

In the babies tummy – Balsamic Strawberry Quinoa Puree

Today’s recipe is inspired by my friends with young children. As you all know I do not have any children maybe in 2-3 years I will but for the moment it’s just my love and I…and we love it! But the majority of our friends are parents with precious little babies. Most of my friends know about my passion for food and disdain for processed foods with ingredients that can’t be pronounced. I’ve always wondered what the ingredients in Gerber Toddlers snacks are. Are they natural?  Many of my friends have asked me for recipes that they can easily convert into baby food.  They have a  passion and desire to provide their babies with fresh, organic, handmade, gourmet baby food. This is where quinoa with balsamic reduction and pureed strawberries comes in!

I guarantee you that your baby will love this dish and you will not be able to find this food in a jar plus you will probably be able to pronounce all the ingredients.

Maybe expect the Quinoa… I’m sure you’ve heard of it, but I’m also sure many of you have walked right past it in the grocery store thinking it  “looks too much like bird seed to please your meat and potatoes family” “what the heck will I do with it” So let’s fix it…

First, how the heck do you say quinoa?!  Some people pronounce it “keen-wah” and others say “kee-no-wah.”  Either is fine.

Quinoa is ridiculously good for you, crazy healthy. It’s a super food!  Quinoa is loaded with tons of nutrients and good for you properties. It is the most healthy and complete protein.  Sure, those proteins are great for your body but those proteins also make quinoa hearty and satisfying…The benefits of quinoa are endless check out this video on how to make the perfect quinoa. Enjoy!

Ingredients

• 1 cup of quinoa
• 1/2 cup of frozen strawberries
• 1 tbsp of Organic Vanilla Extract
• 1/2 tsp of Organic Agave Nectar
• 1/2 cup of balsamic vinegar

1. Cook quinoa (follow video instructions) and let set until ready to puree

2. Puree strawberries with vanilla and agave

3. Place balsamic vinegar in a small pot over medium heat and let the vinegar reduce by half. You will end up with a thicker and sweet balsamic.

4. Blend quinoa and strawberry puree and drizzle with balsamic puree.

This little guy has been hanging out with me