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Cocktail Time

Bloody Mary
via Michelle Auerbach
My friend Jen is known for many things, including her enormous hospitality. When she invites you for Sunday Brunch (and often at other times) she will have a pitcher of Bloody Mary’s waiting. Hers just taste better than anyone else’s and finally this winter I found out why. Pickle juice.  Or when she is out of pickles, Kimchi juice. This twist gives a probiotic lift to an otherwise not so healthy drink, but it also adds a zing that is hard to define. It’s just good.
1 jigger vodka
1/2 teaspoon horseradish
2 shakes Worchershire sauce
1/4 teaspoon celery salt
2 Tablespoons pickle juice
1 shake Tabasco
a few grinds of black pepper
6 ounces tomato juice, no salt
Squeeze 1/4 lemon
Celery stick for garnish
Over ice
This makes one drink. You can make it by the pitcherful and then you season by taste. Hotter if you want it, more pickle juice if you want it.  All you need to do is mix all the ingredients in the glass or pitcher and serve.
Now be careful. It tastes so good that large adult men have needed designated drivers home from brunch. So either don’t make plans, or sip slowly.

Chef D’s Fantastic Raw Pizza

Daniel Asher, Executive Chef over at Root Down and Linger is a masterful raw foods chef.  A great showcase of his skills are the Raw night that he hosts on the first Tuesday of every month over at the Highland’s Root Down location.

Example of Raw Night menu.

Chef Daniel recently appeared Fox’s Everyday show with a raw pizza recipe featuring our Kale and Collard Greens flavor of ozuké goodness.

 

Here is the recipe in its entirety – note that there are parts of this recipe that could be deconstructed with delicious results (i.e. I’m going to put that cashew chevre on EVERYTHING!)

Many thanks to Chef Daniel who shared the above video and following recipe with us and who promotes ozuké’s efforts wherever he goes. <3

Mushroom & Kale KimChi Pizza with Sunflower Arugula Pesto, Cashew Chèvre & Almond Date Crust
Crust:
1C raw Almond meal
2 medjool dates, chopped
3 sundried tomatoes, chopped
1/4C olive oil
1/4C flax meal
1 Tblsp Hemp Hearts (a brand of ground, ready to eat, raw hemp seeds)
1 Tblsp Sesame seeds
1 scallion, chopped
pinch oregano
pinch sea salt
Method:
Combine all ingredients in food processor and pulse until “dough” forms. Remove from machine and form into a round pizza crust.
Can be used as-is OR dehydrate at 115 for 8 hours for a cracker style crust
Sunflower Arugula Pesto:
1C raw sunflower seeds
1/4C raw tahini
1/2C olive oil or grape seed oil
juice of 1 medium lemon
1 clove garlic
1 small shallot
1/2C loosely packed fresh basil leaves
1/2C arugula leaves
sea salt to taste
Method:
Combine all ingredients in high-powered blender and cycle until smooth puree texture is achieved. Additional oil may be needed to reach desired consistency.
Cashew Chèvre
3/4C raw cashews, covered in 2C filtered water & soaked overnight at room temperature
2 Tbslp lemon juice
1 Tblsp nutritional yeast
1 Tblsp gf tamari
salt & cracked black pepper to taste
Method:
Combine all ingredients high powered blender and pulse until ‘goat cheese’ texture. add some of the cashew soaking liquid as needed.
Toppings:
-sliced cremini mushrooms, lightly tossed with gf tamari & sesame oil
-Ozuke collard & kale kimchi, drained
-baby heirloom tomatoes, halved, lightly tossed with olive oil & sea salt
-watercress leaves
-microgreens or chopped herbs (dill, cilantro, tarragon, chive) as desired
To Finish:
-spread crust with pesto sauce
-arrange toppings (mushrooms, tomatoes, kimchi) on top of pesto as desired
-finish with dollops of chèvre, watercress & herbs
-cut into slices and serve!
Bon Apetit!

Cilantro, not just for salsa

After high school, I took several years and did some exploring. These days, this kind of exploring has a name, ‘the gap year’. Well, my gap was much longer than a year. For a while I spent time working on organic farms. While living on a farm in Virginia, one of my many jobs was to harvest cilantro in the early morning. It was a pretty easy task; gently breaking the base of each stem and neatly bundling the delicate leaves together into small bouquets. During those early morning hours, I did not appreciate all the qualities this herb has to offer. In fact, several years passed before I began enjoying it again.

Cilantro is actually the name given to the leaves of a coriander plant. It looks similar to parsley, but is a little more succulent and very aromatic. Cilantro doesn’t store very well, so either pick it shortly before using or wrap it in a paper towel and refrigerate in a plastic bag. I leave the top of the bag slightly open. These tricks help extent it’s shelf life. After flowering, it produces the beloved coriander seeds so popular in Indian recipes. This week, my garden is producing gorgeous cilantro.

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Cilantro Pesto Ingredients:
1/4 cup chopped walnuts
1 tablespoon fresh garlic, minced
1 bunch cilantro
2 tablespoons or more pecorino sheep cheese, shredded
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup extra virgin olive oil

Directions:
Combine all ingredients in a food processor and blend. To store, put in glass jars leaving space for expansion and freeze. Remember to label the jar.

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SHINE and Aunt Barb’s Seaweed Salad

Guest Blog by Mignon Macias

Have you had Aunt Barb’s Seaweed Salad? Well, if you have then you’ll know what I mean when I say, YEAH AUNT BARB! And if you haven’t, you should get on into Shine and order yourself some!

Amanda and I took our Barb to try some of the tasty dishes Jessica Emich is creating at her (and her sisters’) restaurant. Of course, I had to order the probiotic slaw sampler by Zuke to start off our birthday bash (It was Barb’s birthday celebration). The raw appetizer included several different zesty pickled things.

Finally, food trends are catching up with Shine, where the Emich sisters strive to foster an atmosphere that nourishes community through food, music, and celebration.  In January, the New York Times named 10 food trends that have ‘legs & merit’. Appropriately, fermented foods were on that list.

For centuries, naturally cultured foods have played a key role in providing sustenance to civilizations across the globe. From Norwegian rakfisk (brine-cured fish) to Peruvian tocosh (fermented potato pulp), fermented foods provide significant health benefits to the human body. Certainly lacto-fermenting evolved as a means to preserve foods, but in modern cultures, the long-standing health advantage is what keeps it contemporary. These foods are rich in probiotics that populate the digestive tract with beneficial bacteria which support the immune system. Additionally, the enzymes in fermented foods help our bodies digest meals more efficiently. Since our birthday lunch began with these delectable condiments, we were off to a good start.

For our second course, we ordered Aunt Barb’s Seaweed Salad. This my friends, is ART in a bowl!

Tender micro greens and subtle wakame seaweed rest on a bed of tangy lemon massaged kale. House cultured carrots, thinly sliced cucumbers, and delicate sprouts make for a vibrant and crunchy salad. This dish is great to share before a sandwich, or to eat as a meal on it’s own.  We all shared two servings along with the more simple house salad, and decided to finish with some house beers as our final course.

We had a nice afternoon celebrating our Barb!  Hope this year’s journey around the sun is filled with fun and adventure!

Shine
2027 13th St.
Boulder, Co 80302
303.449.0120
OPEN FOR LUNCH & DINNER DAILY