Fruit bowl - new and improved 02/21/2012
Don't toss out the fruit! One of the biggest complaints I hear is the frustration of having to throw out fruit before getting a chance to indulge because it's gone bad. I learned this tip from my friend Fleur, one of New Orleans top make-up artists: Chop it all up in a big bowl, and somehow the flavors mesh together and become even more tasty. All the fruit gets eaten and household pals feel they've taken a trip to the Caribbean! I like to squeeze lime or lemon juice all over to enhance the flavors and keep the bananas from turning. But what's more fun is to add new and exciting foods maybe others would be too "shy to try."  While at the Farmers Market recently we were introduced to Watermelon Radishes! What the hazy is that!? It's a sweet red-centered radish, same crunch, shame shape. The farmer was delighted to let us try. It added a fancy crunch to my bowl.
 The bowl I whipped up had: 1 mango 2 pink navels (cross between and orange and grapefruit, yum) 2 bananas Handful of grapes 1 watermelon radish 4 chopped medjool dates large pinch of cocoanut flakes Juice of 1 or 2 limes or lemons
Add Comment Red-Tailed Parrot Cocktail 02/16/2012
Geoff and the Red-Tailed Parrot Being the lead actor on a TV show lends very little free time. After a grueling 15 hour day of work, Geoff Stults then has to memorize the next day’s dialogue. Yep, all the teachers of his past would be proud to know he does his homework! At lunch, when he’d really rather be sleeping, he opts to work out - no matter the location. Before heading back to filming, he’ll often come to the hair trailer drenched, (from swimming laps in the ocean), in desperate need of a restyle. While in the hair and makeup trailer, we make kale salad, green tea blends, turmeric tonics, protein drinks and anything we can find to keep this hard-pressed dude going. When Geoff isn’t working, he’s part owner of Rock & Reilly’s, a rock n’ roll pub on Sunset Blvd. While Geoff’s drink of choice is Guinness, his character Walter on the TV show “The Finder” has an endless array of favorite cocktails that “have purpose.”  Seeking a “Walter” favorite, we recently discovered The Red-Tailed Parrot drink. Bars across the country are infusing their drinks with Novo Fogo Cachacas and for each one sold, 50 cents is donated to protect the endangered Red-Tailed Parrot of Southern Brazil. The Novo Fogo website describes the bird as “a seed-disperser extraordinaire, moving seeds from the mountain forest to islands, and helping preserve the biodiversity of our beloved Atlantic Rainforest.” Unfortunately, heavy poaching has almost destroyed these lime colored, hard working birds. So next time you’re out, be sure to ask your bartender if they can make this delectable drink and help save this Brazilian bird! Cheers to the Red-Tailed Parrot and Geoff: Two one-of-a-kind creations. Two favorite recipes are listed below. 
*For each drink sold with Novo Fogo Cachacas in it, Novo Fogo donates 50 cents to The Society for Wildlife Research in Brazil (SPVS, www.spvs.org.br), which is a non-profit organization located in the Atlantic Rainforest that provides anti-poaching patrols and monitors the birds’ natural habitat. *For more info, visit www.novofogo.com Red-Tailed Parrot in Paradise 1.5 oz Novo Fogo Silver Cachaca 0.5 oz fresh squeezed lemon juice 0.5 tbsp. honey 5 raspberries organic ginger ale pinch of grated ginger splash of cayenne pepper slice of lemon Mix lemon, honey, raspberries and ginger. Muddle in a glass. Fill with ice and add Cachaca. Stir or shake. Top with ginger ale, cayenne, and lemon slices. Red-Tailed Parrot Shazam 1 oz Novo Fogo Silver Cachaca 1/2 lime 0.5 oz Serrano pepper infused syrup (see below) 2 mint leaves 1 oz fresh pineapple juice Remove the white pith from the lime and discard. Cut the remaining lime into slices and toss into the glass. Muddle with Serrano syrup. Toss mint leaves in the glass and gently mash. Fill glass with ice. Add cachaca and pineapple juice and pour into a shaker. Garnish with mint. Enjoy! Serrano Pepper Infused Syrup: Simmer 1 cup of water, 1/2 cup agave nectar (to start), and 2 seeded and chopped Serrano peppers for 10 minutes. Add more agave to taste if desired. Strain the clumps (keep the liquid) and chill. You can leave some seeds if you want it extra spicy. Choc, Dabbawalas, and Tiffins 02/13/2012
A Delivery for V-Day
 Sometimes on set, the hours get so long, the only way to wake myself up is to disappear into a book - even if it's only for a quick ten minute break. It's the lure to escape to another place; to learn something new. It was one of those long, late nights that I stumbled upon the interesting career of the Dabbawala. A Dabbawala literally means "box person" because their job is to in carry tiffins or as we know them, lunch boxes of food. These delivery men are most commonly found in Mumbai, where a good, warm home-cooked meal is still extremely important. The Dabbawalas' job is to pick up the tiffin of food from the home where it was made and deliver it to the workplace of the spouse or relative. Forbes magazine rated the Dabbawala as having a nearly perfect record, and Wikipedia claims that only one mistake is made for every 6 million deliveries! All this despite their lack of education and literacy, and without using computers or any other modern technology. Simply delivering homemade goodness to millions of people everyday.  My tiffin and its carrier on my set chair Several of my co-workers now have tiffins, and have found that in addition to being able to eat delicious homemade "real" meals at work, a cultural awareness has begun to develop from the mere presence of our tiffins. Now if we could only arrange to have a Los Angeles Dabbawala deliver them to us at work everyday!  As I was writing this story, it occurred to me, just in time for Valentine's Day, that I DO know a Dabbawala (of sorts). Neelie Hespin and Monika Gray, owners of Choc - a Brownie Company, have one of the most delicious and socially conscious brownie companies on the west coast. And there's no need for a Dabbawala, because they deliver right to your door via UPS! Their February flavor of the month is Red Hot Devil: delicately flavored with mascarpone and habanero. So if you're in need of a spectacular Valentine's Day gift, or one for any occasion, check out their website: http://www.chocbrownies.com/ Gardens in Schools 02/08/2012
The garden that almost wasn't
Kale and Endive Salads 02/07/2012
Expedition Kale Jennifer Clasen Wanderlust Safaris distinctive photographic expeditions Photographers have to be very stealth, whether it be on a movie set trying to capture an actor’s performance, or navigating the wild terrain of a safari. But when Jennifer's done "sneaking" shots of unpredictable subjects, the thought of her other passions, like travel, volunteer work and cooking, make her light up with excitement! In fact when she’s stressed, it’s cooking that calms her mind. With the mention of our “Kale Kraze Blog” she jumped and said “I LOVE Kale!” Her favorite kale combination is: Lemon, olive oil, cranberries, pepitas, & parmesan When she's not gushing over kale, she also enjoys her own specialty creation, the "Expedition Endive." 2 heads of chopped endive Dried cranberries Avocado Pistachios Cubes of Gruyere Sliced green Apples (optional) Dressing: olive oil, lemon juice, salt Killer Shrimp 01/26/2012
Caesar Salad. Eat it and Weep  Marina Del Rey has many wonders to experience, but this place is hands down a Scrumptious Sensation! Killer Shrimp is known for its shrimp dripping in a "secret spicy sauce" that only the owner and one other human know the ingredients to. The shrimp is enough to make the jammed place worth the wait! However, if that's not enough to convince you, the Caesar Salad is one-of-a-kind! The homemade sharp dressing, fresh parmesan, and flavorful croutons are on a bed of GRILLED lettuce.....yes grilled romaine lettuce taking the "warm" salad to a whole new level. Eat it and weep! The place is spacious, overlooking the marina, has outstanding cocktails, and the owner is revered by many. Meyer Lemon Season 01/25/2012
Run, don't walk, before Meyer Lemon Season is over  If you've never had a Meyer lemon, what a treat you are missing. It taste like an orange and lemon combined. They are very juicy and teasingly add a tantalizing taste of greatness to your menu! Simply slicing one up and plopping in your water is refreshing. When in season, I always have to make Kelli & Ajay's Meyer Lemon Risotto. Now that's Rock n' Roll in your mouth! You can find their recipe in the Celebrity Recipes. (look to the right under categories) Meyer Lemon Risotto 01/25/2012
Meyer Lemon Nosh with Kelli
 Arborio Rice 01/25/2012
What is Arborio Rice? If you looked at the Ajay and Kelli's Recipe (above) and wondered... Arborio rice has a creamy texture similar to pasta. Though it used to be grown exclusively in Italy, it's now also grown in California. This delicious comfort food is a great backdrop for many flavors of choice. In addition to Ajay's recipe, you can try it with veggies and other herbs and spices, and it can be found at supermarkets, specialty stores, and Whole Foods. Mageina's Kale Pasta 01/23/2012
The recipe the dog almost ate Mageina Tovah warms our hearts with her joyful personality, stories of rescuing animals, and her overall enthusiasm of everything...especially when we make trailer kale! She told us how her bunnies eat better than she does - she feeds them piles of kale each week. Her favorite recipe was discovered because she had too much kale and needed to free up space in the fridge. As she was printing the recipe for us, Skeeter Fox (aka her fluffy dog), managed to eat our copies. Fear not, a copy survived!  | MichelleI find everyday that we live & breathe to be a gift. ArchivesFebruary 2012 *Click "previous" at the bottom of this page to see older blog entries*
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