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livingfoodsmarket

Ch-Ch-Ch-Chia!!!

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Remember that jingle?  How funny that someone decided to look into the nutritional value of chia seeds and discovered they are considered a ‘super food’, defined by the Oxford Dictionary as, “a nutrient-rich food considered to be especially beneficial for health and well-being.”   And so I would like to espouse the benefits of chia seeds just as Catherine, our new chef/baker from France, is making chia seeds into an amazing pudding topped with a mixed berry compote and also happens to be vegan, gluten free, and lactose free. Triple whammy.  I have to admit that, until today, I had never had chia seeds in any form that I’m aware of.  I had my inaugural chia pudding taste today for the first time and my taste turned into eating the whole container.  I guess I liked it.  A lot.  Because no matter how healthy and beneficial, I do not consume food I don’t like.  Waste of calories.  Food that is healthy must also taste good or I refuse to eat it.  Refuse.  So here’s what I know about chia seeds:

  1. A big serving of fiber- chia has 11 grams in 1 oz. which is about 2 Tablespoons.  11 grams is over a third of the RDA for fiber.
  2. Protein- they contain 4 grams of high quality plant based protein in the same 2 tablespoons.  And since it is considered a high quality protein, they are an excellent protein source for vegans and vegetarians.
  3. Antioxidants galore!  The antioxidants in chia protect the sensitive fats in the seeds from going rancid.  They also protect our cells from free radicals which can damage molecules in our cells and contribute to ageing and diseases like cancer.
  4. Because of all the fiber, chia seeds can absorb 10-12 times their weight in water.  They become gel-like and expand in the stomach which should keep me full longer and make me eat less!!  Wouldn’t that be nice?!

For more information on chia seeds, click here because their info is evidence-based and not controlled by sponsors.  And this article has a great explanation about why chia seeds aren’t a great source of omega-3 fatty acids, even though they do contain a significant amount. Another great post on the topic is from Helen Sanders of www.healthambition.com and you can read it here.

I’m not always the most experimental eater and, had we not bought ourselves a cool grocery store/café, I might not have ever tried chia pudding.  Maybe this chia experience will help me to be more adventurous at the next industry food show that I attend.  We’ll see. – Liz Sacchini

 

 

The Lanai restaurant and bar opens in Poipu

 

 

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The Lanai restaurant and bar opens in Poipu

The Lanai restaurant and bar is now open at The Shops at Kukui’ula. Part of and adjacent to Living Foods Gourmet Market and Cafe, The Lanai is the result of two years of concept planning, design, and construction emerging as a charming restaurant featuring sophisticated island cuisine in an open-air setting.

The classic Hawaiian design, blended with distressed Indonesian teak and mood lighting give the restaurant a contemporary yet tropical ambience. The space features a gorgeous bar, table seating and tastefully appointed rail chairs with great views of the beautifully landscaped mall of The Shops at Kukui’ula.

The surroundings set the stage for the inspired cuisine of Executive Chef JP Filion. The creative menu was crafted to reflect the commitment to sourcing the highest quality sustainably grown and locally harvested items that Kauai has to offer. The Lanai specializes in fun and innovative small dishes like stuffed acorn squash, miso baked mahi mahi, Angus burger with Brie, as well as a refined take on the island-style loco moco. Complemented by this diverse and exquisite selection of dishes, The Lanai has created an international wine list that is truly unique on the island offering an exciting array of choices. Finally, The Lanai offers a playful selection of tropical signature cocktails garnished with Kauai-grown seasonal favorites.

The Lanai ‘ohana is comprised of Owners Jeff Sacchini and Howard Warner, Executive Chef JP Filion, General Manager Apryl Whitehead along with an experienced team committed to providing the best new culinary experience in Poipu. “We are thrilled to be open and feel that we are in the perfect location to embrace visitors and residents with a new dining option in Poipu,” shares Jeff Sacchini, owner. Howard Warner is equally excited stating, “The setting, service and remarkable cuisine embody the aloha spirit.”

The Lanai restaurant and bar is open seven days a week for happy hour from 3pm to 5pm and dinner from 5pm to 10pm. Lunch service is planned for the near future. For reservations, please call 808-378-4359 or visit thelanaikauai.com.

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Thanksgiving Menu Offerings

Living Foods Gourmet Market is excited to be preparing culinary treats for the holiday season. As Thanksgiving approaches, Chef Justin Kai and his team are busy finalizing new recipes, as well as old favorites for their Thanksgiving menu offerings.

For the third year, the market is offering free-range turkeys from the Diestel Family Ranch in Sonora, California. This particular ranch is known for their farming practices including feeding the finest one hundred percent vegetarian U.S. sourced grains, as well as never administering growth stimulants, antibiotics or artificial flavors. Pre-orders for an uncooked 10-12 lb. and 12-14 lb. turkey can be made at the market, or by calling 808-742-2323. Pick-up for turkeys begins on Saturday, November 19th through Thursday, November 24th (Thanksgiving Day)

If you are looking to enhance your Thanksgiving menu, Living Foods is offering unique side dishes including Butternut Squash and Apple Soup, Maple Roasted Yams and Carrots, as well as Green Beans with Roasted Shallots. Classic favorites are also available like Stuffing with Dried Fruit, Celery and Sage, Mashed Potatoes and Gravy.

If sweets are on the mind, you can order a Pumpkin Pie, Walnut Tart or “Frank’s Famous Pumpkin Crunch Cheesecake.” All orders must be pre-paid by Tuesday, November 22nd, and can be picked up on Thursday, November 24th from 8am until 2pm.

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How I Got Our Kids to Eat Veggies and A FREE GIVE AWAY!!

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I have a really great way to get kids to eat almost all veggies, including Brussels sprouts! I found a product over ten years ago called Sale Alle Erbe delle Marlunghe at Dean and Deluca, a gourmet food and kitchen wares store, while on a wine tasting adventure in Napa. It’s a savory herb salt that makes EVERYTHING taste better. I only bought one jar and imagine my dismay when it was all gone. We put it on so many dishes from meat and potatoes to pasta and veggies to salads….you get it. But the best part was what happened when I put it on roasted veggies. The kids ate them like candy!! The salt is so amazing that I even mail it to our daughter in Boston when she runs out. And she runs out a lot! She could order it online from a store in Sacramento, but she would rather have me mail it to her. Imagine that!!

The reason it’s so good is the dried herbs and salt aren’t just mixed together. The herbs and garlic are put into the salt while they are fresh and then the salt dehydrates them, extracting all the aromatic oils and flavors into the salt.

I brought eight jars (I couldn’t get ten) over to Kauai last week when I snuck in a quick trip to check out the new Juice Bar @ Living Foods. It is heavenly and you should not miss it on your next adventure to Poipu! I even got Jeff out of the market for a bit to spend fun time cruising on the North Shore and camping at Polihale. All in only 5 days. I love that your camping essentials are a bathing suit, towel and sunscreen and you are set. Although 4-wheel drive, an air mattress, blanket, food, and beverages don’t hurt either! Oh, and don’t forget the camping permit.

Now for the best part of my blog post…the give away at Living Foods. Shop in the market and cafe and be one of the first eight customers to spend $50 in one visit, mention the give away and we’ll give you a jar of salt for free!

My autumn recipe suggestion to use with the salt is to cut up Kauai’s sweet and crunchy carrots, local sweet potatoes, yellow potatoes, and eggplant and toss them in olive oil, sprinkle with the salt and some pepper and roast at 425 degrees for approximately 30 minutes. Turn on convection if your oven has it for even better roasting. Then, add some broccoli florets, onion, and red bell pepper that have been cut into bite size pieces and lightly coat in olive oil and continue to roast until all the veggies are cooked and slightly charred. At this point, taste and add more salt if needed. This is definitely my go to side dish for many fall and winter evenings. Put a fried egg on top after taking out of the oven and it’ a meal!

Living Foods Gourmet Market and Cafe ~ Thanksgiving Offerings

As the thriving foodie hub on the South Side of Kauai, Living Foods Gourmet Market is thrilled to be preparing for the holiday season. As Thanksgiving approaches, Chef Justin Kai and his culinary team are busy finalizing new recipes, as well as old favorites.

For the third year, the market is offering free-range turkeys from the Diestel Family Ranch in Sonora, California. This particular ranch is known for their farming practices including feeding the finest one hundred percent vegetarian U.S. sourced grains, as well as never administering growth stimulants, antibiotics or artificial flavors. Pre-orders for an uncooked 10-12 lb. and 12-14 lb. turkey can be made at the market, or by calling 808-742-2323. Pick-up for turkeys begins on Saturday, November 21st through Thursday, November 26th (Thanksgiving Day)

If you are looking to enhance your Thanksgiving menu, Living Foods is offering unique side dishes including Butternut Squash and Apple Soup, Maple Roasted Yams and Carrots, as well as Brussels Sprouts with Roasted Bacon, Garlic and Lemon. Classic favorites are also available like Stuffing with Dried Fruit, Celery and Sage, Mashed Potatoes and Gravy. If sweets are on the mind, you can order a Pumpkin Pie, Walnut Tart or “Frank’s Famous Pumpkin Crunch Cheesecake.” All orders must be pre-paid by Tuesday, November 24th, and can be picked up on Thursday, November 26th from 8am until 2pm.

 

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The Juice Bar @ Living Foods

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In case you haven’t heard, we opened a juice bar at Living Foods Gourmet Market and Cafe! Jeff and Howard asked me to write something about it so I took that to mean they wanted my opinion. Every day that I get to give my solicited opinion is like Christmas.

What do I think of juicing? Well the first thing that comes to mind is how excited I am because this means when our girls are on island, they will have easy access to all the fruit and veggie goodness they need. We have 5 girls between our 2 families, not including us moms, and it will be so awesome for them to have no excuses for getting their 5-7 servings of fruits and veggies daily.

The latest info from the National Institutes of Health is that on any given day, 45% of the US population is having no servings of fruit or fruit juice and 22% have no servings of vegetables. Really? That’s depressing to me. It’s because of these statistics that we need more access to juice bars.

There is no magic formula coming out of juice bars, but they typically feature fresh, nutritious, vitamin-and-mineral and anti-oxidant loaded beverages. These vitamins, minerals, and anti-oxidants are needed by our bodies and we aren’t getting enough of them.

I can only postulate as to why I think the American public isn’t getting enough fruits and veggies and my opinion is:

  • Most produce requires preparation and when so many families have both parents working, there just isn’t enough time or energy to prepare the produce.
  • If not eaten within a certain time frame, it goes bad and gets thrown out. Fresh produce can be expensive, especially if it’s organic, and this is a risk a lot of families don’t want to take.
  • Kids don’t generally like the bitterness of many veggies so parents aren’t wasting their time serving them.
  • Fruit as a snack isn’t nearly as appealing as cookies and candy.
  • It’s just so much easier and frequently less expensive to grab fast food or prepare packaged food.

So, because of the above mentioned thoughts, my opinion is that we need more juice bars! Veggies are combined with sweet fruit juice, which cuts some of the bitterness (just a spoon full of sugar makes the medicine go down…) and juiced fruits and veggies deliver a lot of the nutrients that we are missing in the average American diet due to decrease consumption of fresh produce. These are nutrients that studies have shown are involved in decreasing our risk for cardiovascular disease, cancer, autoimmune diseases, and even mental health disorders. The mental health connection is due to the prebiotic nature of many fruits and vegetables, but I’m saving that for another post!!

One last bit of info – certain important nutrients in vegetables are more available to our body if the vegetable has been cooked, other nutrients are more nutritious if eaten raw so the take home is this – don’t let juicing fully replace your consumption of fruits and vegetables but use it in addition.

See you at the Juice Bar @ Living Foods!

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Caffeine and Body Fat

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Kind of a loaded title but I can’t think of anyone who isn’t interested in losing, or at least not gaining, body fat! And there is something I learned in school many semesters ago and that is that caffeine, through a fairly simple metabolic process, helps our body mobilize fat and encourages working muscles to use this fat as a fuel source. In other words, while exercising under the influence of caffeine, the body derives a greater percentage of energy from fat than from carbohydrate, which is stored in muscles and liver in the form of glycogen. This works for me because I have to start my day with coffee, I am a morning exerciser, and coffee is a great source of caffeine. So there you have it! So simple. And we, at Living Foods, can help you!!

We buy our coffee unroasted from different islands – Kona coffee from the Big Island of Hawaii, a reserve coffee grown exclusively on the North Shore of Oahu, Peaberry Coffee from Maui, and Kauai Coffee from right here on Kauai. Kauai Coffee, with 3,100 acres and 4 million trees, happens to be the largest coffee plantation in the US!! Anyway, we then roast the beans in our store, bag them, and put our Living Foods labels on them.

We also carry roasted and packaged coffee from Kicking Horse Coffee out of Canada and Roger’s Family Organic from the San Francisco Bay Area.

An interesting fact: if you’ve ever heard of peaberry, it’s a coffee where only one of the beans inside the fruit gets fertilized and grows. Normally two beans grow in the fruit, side by side, which is why coffee beans have a flat side. Not peaberry! It gets its name from its round shape that occurs because it doesn’t grow next to another bean. Normally about 5% of beans harvested are of this form.

A few more interesting facts about coffee and caffeine I’ve come across as I indulge my nerdy science brain that loves to read medical journals and scientific studies are:

After you drink coffee, the caffeine is absorbed in the bloodstream and travels to the brain. From there, it blocks an inhibitory neurotransmitter, which increases the amount of other neurotransmitters, which in turn increases the firing of neurons. This has been shown to improve memory, mood, energy levels (duh), reaction times, and general cognitive function. Who wouldn’t want all that?

  • Coffee contains essential nutrients: Vit B2, Vit B5, manganese, potassium, magnesium, and niacin.
  • Observational studies have shown that coffee drinkers have a 23-50% lower risk of developing Type II diabetes.
  • There appears to be an ingredient in coffee that helps protect against cirrhosis of the liver.
  • In several studies, it has been shown that there is a 32-60% lowered risk of developing Parkinson’s disease in coffee drinkers due directly to the caffeine.
  • Coffee has been found to have protective effects against certain cancers ie. liver and colorectal.
  • And lastly- coffee has been found to be the biggest source of antioxidants in the western diet!!

So brew yourself a cup of coffee and start burning more fat, preventing yucky diseases, and antioxidizing your body!!

 

 

 

 

 

 

My Mango Story

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My mango story goes like this: I’ve revealed before that many years ago I was a nanny in Switzerland. I have also mentioned that it was my job to be first out of bed to get the coffee on, make the kid’s lunches, and prepare breakfast. The youngest of my charges was Sascha and he insisted on having a mango in his lunch every day. I had never tried a mango because back then they weren’t shipped around the world. However, the family I worked for had the resources ($) to get these juicy treats year around.  Needless to say, it was love at first bite! It was so hard when I came home because it was a few years before I was able to consistently find mangos in the US.  And then we bought a home on Kauai where mangos grow all over! The trees are so beautiful – big, shaggy, majestic trees that look like the fruit is dripping from it. And mango season is now! It started at the beginning of summer and will continue through about October. We have local mangos every day and we also put them in our smoothies.  So a few reasons to eat mangos, besides the taste, are:

  1. They are rich in prebiotic dietary fiber that is necessary for a healthy microbiome.
  2. They are an excellent source of antioxidants that have been found to protect against colon, breast, leukemia, and prostate cancers.
  3. Mangos are is a good source of vitamin-A, vitamin-C, vitamin-E, and B-6.
  4. They are also an excellent source of potassium, which is an electrolyte that is important in the control of heart rate and blood pressure.

One last fact that I really like is that apparently mango is the fruit least likely to contain pesticide residue. And finally I want to help with cutting up a mango. I had to be taught how to do it many years ago, and I still do it the same way. Click here for video #1 and here for video #2 that show the best methods to cut up a mango. I included the second one because I thought she was hilarious and I had never seen this method. Enjoy, Liz Sacchini!

IN CELEBRATION OF OUR NEW GLUTEN FREE PIZZA CRUST: A GLUTEN FREE COOKIE RECIPE!!!

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For the past couple years, I have made my best effort to eat gluten free but, since I don’t have celiac disease, I give myself the liberty of eating gluten when the situation calls for it.  Like when there are cookies anywhere within reach.  Definitely my kryptonite.  And unfortunately I haven’t found a gluten free cookie I like, probably because they are all made with a funky flour like rice or corn substituted for wheat flour.  But I did find a recipe on the back of my oatmeal from Trader Joes and it contained NO flour at all, just oats.  So I thought I would try it.  So good!!  Not a replacement for an old fashioned, crispy-on-the-outside-chewy-on-the-inside oatmeal cookie or an oatmeal scotchie from my childhood which, by the way, was mouthwatering for 2 reasons- the butterscotch chips and the fact that no one ever put raisins in oatmeal scotchies, but a whole new experience that is equally as perfect.  So if you’re craving a cookie and you’re trying to keep gluten out of your diet, I highly recommend this recipe.  A couple things I experienced- don’t overcook, 12:00 minutes seemed perfect and I noticed the chocolate chips don’t want to incorporate into the dough, which was very weird.  Almost like a science experiment where the dough repelled the chips but I persevered and overcame by pushing them back in to every scoop I put on the baking sheet.  I’ll be curious to see if anyone else has this problem!!