Join Our First Virtual Book Club

In Defense of Food Michael Pollan

In Defense of Food Michael Pollan

Food and nutrition is a complicated, long debated topic. To some, it’s just a science while to others it’s much more. For me, food is fuel that also happens to represents memories, culture, and lifestyle. I often find that most information around food and nutrition seems to be very “preachy” and one-sided and fails to give a balanced perspective to different approaches to food. However, when I started to dive into Michael Pollan’s content, I felt like it was different – in a good way.

“Eat food. Not too much. Mostly Plants.”

This seemingly simple phrase coined by food journalist Michael Pollan packs so much power and I would love to dissect it with you all in the upcoming book club I’m hosting. That’s right, we are diving into our first Citrus & Gold virtual book club and I couldn’t be more excited.

If you want to critically think about your own food & nutrition, if you’ve heard of Michael Pollan and have been wanting to read his material, or even if you have read his books but still want to participate in the conversation this book club is for you.

The 5-week virtual book club will start on Friday September 1st right before Labor Day! This book club is open to everyone so ask your friends, boyfriend, family to join! We are reading In Defense of Food by Michael Pollan. You can conveniently grab a copy on Amazon here.

I will keep you guys accountable by giving reading assignments for each week but you can take this at your own pace as needed. This is supposed to be fun not stressful! And since this is a virtual book club you can join from wherever you are at whatever time is convenient for you.

I will also start a pop-up FB group where I’ll post weekly prompts to allow for discussion. Finally, I’ll work with you all to coordinate a virtual book club meeting via video chat during the 4th or 5th week.

I’m excited to give this a shot, who’s ready to JOIN THE CLUB??

Where to Find The Best  Salads in San Francisco

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Given that I’ve lived in San Francisco for over 3 years, its a bit of a surprise that I haven’t talked about San Francisco food yet. I mean, I even have a healthy food guide to NYC.

I want to talk about salads. Why in the world is it SO hard to find good salads when eating out? I don’t want your bowl full of lettuce with one tomato and ranch. And please don’t hand me a side of mixed green with a little balsamic.

Luckily we have it pretty good in San Francisco does take some searching to find salads worth the money. I’ve compiled a list of my favorite salads in San Francisco so you don’t have to search any further!


Where to Find the Best Damn Salads in San Francisco


+Blue Barn : Blue Barn offers so many beautiful salad choices and also gives you the option to create your own at Blue Barn. This is my go-to places at least once a week! I like to create my own (2x the roasted mushrooms please!) but this is another place where you can’t go wrong with the options.

+ The Plant CafeThe Plant has locations all over the city making it a convenient, healthy, choice. Try the Dino Kale Salad; the kale is massaged in lemon juice giving it a nice citrus kick. Oh and add salmon!

+ Roam Artisan Burgers: Believe it or not, this burger joint serves a damn good salad. Order the Farmer’s Market Salad and add a burger trio – you get three mini patties of the meat of your choice (I usually get turkey). The salad also has a generous serving of avocado. Yum.

+ Nourish Cafe: OK this have become my FAVORITE cafe since they opened their location in Nob Hill. From smoothies, salads, baked goods, and bowls — they have it all! The falafel salad is especially divine.

+ sweetgreen: Sweetgreen is basically the Chipotle of salads, but better. I usually make my own here too but I’ve tried the Spicy Sabzi and a couple of others and each did not disappoint.

I know there is so much more to be discovered but I’m someone who kinda sticks to my favorites. SF peeps – what salads in San Francisco would you recommend?

Pumpkin Spice Chocolate Chip Muffins

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I have a confession to make…

When I take a break from blogging, whether it is a week, two weeks, or a month, I have to fight so much inertia to get my next post published. It’s not that I am lazy; I am more than happy to put in the work. Rather, what holds me back that is that I strive for perfection. I mean, I don’t know why, I’m doing this for fun…it’s not like I’m writing for the New York Times.

I also have another confession: I am super hesitant to share recipes when I thinking they aren’t absolutely perfect.

Like…I almost didn’t post this recipe for these pumpkin spice chocolate chip muffins because I didn’t know if they were good enough. Did I like them? Yeah I ate 3 in a day but will others even give this a chance when it seems like there’s a new Martha Stewart around every corner?
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My Kind of Retail Therapy: Whole Foods

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Hi all!

How was everyone’s weekend? Mine was great! I went to a music festival in San Francisco, Outside Lands, all weekend with my boyfriend and some friends. It was a bit exhausting but it felt great being able to disconnect from my regular routine. Oh I also got to see one of my favorite artists EVER, Lana Del Rey :D.

Soo I’m working on another more thoughtful, raw post but I need some time before I can fully write it. Honestly I can’t really figure out how to vocalize how I feel….my words haven’t caught up to my mind yet. But anyways, it will happen in due time!

What I can share is that I have had more than a couple of bad days these past few months and I’ve need different outlets to brighten my mood. Sometimes it’s yoga or a nice walk, but other times good-old retail therapy seems to do the trick.

My kind of retail therapy does not include shoes, clothes, or handbags, but rather a few fun snacks from Whole Foods. I don’t shop there on a weekly basis but I like to treat myself to quirky vegan, gluten-free, healthier treats occasionally.

Here’s a few things from my shopping “haul” last week (I’ve wanted to use that word ever since I saw Blair Fowler doing them on YouTube 10 years ago).

Whole Foods Haul

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    1. Harmless Harvest Raw Coconut Water – I discovered this coconut water a couple of years ago at Whole Foods and it’s now my favorite packaged coconut water! For a while I could only find them at Whole Foods but luckily they are available at many more places now.
    2. I Heart Keenwah Quinoa Puffs – I tried these puffs our Chicago office and I was addicted instantly. They are a local Chicago brand so I wasn’t sure if I would be able to find them here but luckily Whole Foods carries the brand!
    3. Veggie Fresh Rolls – These look very pretty but were a tad bit dry. Will try making my own version at home soon.
    4. Grindstone Bakery Chocolate Chip Cookie – Hmm this cookie is a bit mealy and dry but still enjoyable (probably because it had chocolate). Though calories are not a huge deal for me and I was a bit surprised the cookie is over 500 calories. I’m sure they are nutrient dense!
    5. Kite Hill Vegan Cheese – nothing compares to the real thing, but Kite Hill makes a good alternative.

Any recommendations on what I should try next?

P.S. I’m doing a fun ab-challenge on Instagram for the month of August. Follow along if you aren’t already 🙂

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Coconut Cream Chia Seed Pudding (Dairy-Free)

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The chia seed pudding trend has been going strong for the past couple of years, but have you guys tried it with dairy-free coconut cream?

GAME CHANGER.

I’ve recently became obsessed with coconut cream – I want to put it on everything and eat it by the spoon. It’s so rich but still nutritious – I love it.

This chia seed pudding makes a great healthy dessert option. The recipe requires just a little bit of prep, but it’s super simple to follow. Trust me, I’m not one to create complicated recipes.

Serving Size: 4
Prep Time: 10 mins to prepare, 8 hours to chill 

Ingredients

Chia seed pudding:
1 cup almond milk (sweetened or unsweetened)
1 cup coconut milk, unsweetened
1/2 cup chia seeds
1 tsp of raw honey or maple syrup

Coconut cream:
1 can of coconut milk
1 tsp of honey or maple syrup – optional
Sprinkles & mint to garnish -optional

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Directions:

For the chia seed pudding:

In a medium bowl or glass container, stir together almond milk, coconut milk and chia seeds. Cover with plastic wrap or lid and let it chill in the refrigerator for at least three hours. But since I’m making the coconut cream too, I let it chill overnight. Before serving, stir pudding again.

For the coconut cream:

Before we get into how to make coconut cream, make sure you get the right coconut milk. Don’t get the one in the refrigeration section with the almond milk, and other dairy products but rather, get a full fat coconut milk that you use to cook.

I’ve heard some brands of coconut milk whip better than others but i honestly I haven’t experimented much. I found this helpful guide on which coconut brands are the best for coconut cream.

Refrigerate the can of coconut milk overnight. In the morning, open the can and scoop out the solid part (the coconut cream) into a large bowl. Discard the remaining liquid portion.

Using an electric mixer, add the honey/maple syrup if you’d like and whip the coconut cream until the texture is smoothy and creamy. I tried using a hand beater and it worked, but an electric mixer would yield better results.

Top the chia seed pudding with the coconut cream! You can refrigerate and save for later but the coconut cream will no longer be a whipped texture. If you let it out in room temperature though for a few minutes, it softens up a bit.

Enjoy 🙂

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