THE KITCHENSCAPE
We love a lifestyle cookbook and one that really takes what we do in the kitchen to other centers in our day to day. We talked with Melissa Coleman about her new cookbook, Minimalist Kitchen, hyggelig and how she solves problems as a maker.
ATHLEISURE MAG: Tell us about your background and how you came from being a graphic designer, to a food blogger to now releasing your first cookbook as an author!
MELISSA COLEMAN: It’s my first book and maybe my only haha. I said before that I could not make a book unless it would pour out of me. I never thought that I would make a book until they called me and I was like yes! A little bit about my background, from the earliest days of my life, I have always been a maker. I like to make things and my medium has changed over the years, but I also came out loving food.
My mom would say that I would sit at the breakfast table and would ask what was for lunch or for dinner for the day. She would always say, “Well, Melissa eat to live – don’t live to eat and I am still living to eat." I love food! So, I painted in high school and then I studied graphic design and became a graphic designer.
About a year after becoming a graphic designer, I started my blog about 10 years ago as everyone had a blog. It was probably the second post that it turned into a food blog as it documented my recipes. I cooked a lot in high school as I liked to bake and I used to love watching Martha Stewart. It’s not a joke, but I used to workout to Martha Stewart!
AM: Wait what!?!
MC: Yeah! That was the early days when I was in college I used to record it. So, I would record her and then I got home from work, I would workout to Martha Stewart. So that’s where I learned to cook and bake in a lot of ways. I wanted to know how to do everything.
I like to make things and at my core, I am a creator. With food, I felt that as a designer, designers try to solve problems beautifully and with food, I needed recipes that were simple and wholesome and I tried a number of diets over the years. By the time I finished college, I landed on a whole foods diet. I like to eat whole foods and a vegetable forward meal. The vegetable forward part came into the blog later. As a designer who likes to solve problems, I created recipes of things that I wanted to eat.
AM: What is a Minimalist Kitchen?
MC: A minimalist kitchen is a paired down kitchen or a kitchen equipped with the essentials. Everything from the ingredients, to the cooking tools to the pantry – which is always the biggest trouble maker in the home as well as the techniques. I wanted to use efficient and even repetitive techniques. I didn’t want to reinvent the wheel as I cooked. I want to be really good at what I am doing especially at 5pm on a Tuesday at night. It’s pairing down to the very best things for the essentials.
AM: Is this throughout your lifestyle?
MC: I do. It’s funny, in the book I say, “Where minimalism starts and stops in your life, let it be”. Because, I found success in the kitchen by just getting rid – I mean I have kind of always been a reductionist. When I painted and you looked at my style at the end of my painting career, it was very minimal. Then you look at my graphic design style – I’m a reductionist who likes the essentials. I don’t like to do things for the sake of doing things. That naturally flowed over to my life and part of that as an adult, and it wasn’t true as a child – I wanted to be responsible for less and when I keep less around, I am responsible for that and it gives me time to do the things that I want to do or that brings me joy. It extends to my closet, I kind of have a uniform and my friends know that I wear the same thing all the time and we laugh about it and I don’t care!
I like to pay attention to my habits and partly because I have always had a designer brain and that’s partly because as a kid, I would get frustrated about things and I remember my dad looking at me one time saying, “Do you want me to take you to this person to help you fix it?” And I was like, “No I will fix it”. And that’s kind of how I go about life. When I looked at my drawers, I would look at my clothes that would stay folded most of the season, the jeans on the floor that I would wear every single day and that was happening in the kitchen too!
I would have one spatula that I would always use and so I started to pay attention to that stuff and I started to get rid of stuff that was just collecting stuff and taking up space.
AM: Your book reminds us of our interview with Meik Wiking about hygge.
MC: YES!
AM: And when thinking about that, it brings up notions of comfort and cozy things – how does this lifestyle and minimalism come together within this concept?
MC: Well minimalism can be seen as a stodgy, cold and austere word. But I don’t describe my approach as that. I say, that as a designer, I am a cozy minimalist. That’s kind of where hygge is – it brings the cozy in. Aesthetically, I try to bring visual warmth. Hygge is like the practical warmth. It’s sitting in front of the fire, playing a game and signing off from the rest of the world. It’s saying no to things or just being. Even for me, it’s a 2pm break in the afternoon because I need it and I am giving myself what I need and it goes back to responsibility. I wanted to be responsible for less so I deleted a lot of things that were in my life so I could do those things that I find most fulfilling. In those gaps and blank spaces, and there are plenty of those in our lives, which can be uncomfortable sometimes, we fill them with hygge moments. Just being, embracing the simplicity. Impotent is such a bad word but my fear is that I would become impotent of getting lost in the flicker of a flame or that I wouldn’t be able to taste the sweetness of an almond. That I would just overload my life with everything that I couldn’t see things for what they were.
AM: What drew us to the concept of this cookbook is that over the last few years, cookbooks have grown from including a recipe and an image to showcasing a lifestyle. We love that this book showcases a methodology in organization and are believers in creating that sense of placement in one part of your life, allows you to do so in other areas and to obtain clarity whether physically or mentally. How did you decide that this was the way that your pantry should be, these are the items that will be slimmed down to x, what you considered essential agreements and how you basically can be a coach to people’s kitchens to conquer the madness that is in there!
MC: RIGHT! For me, I learned to cook with a ton of time on my hands, I was fresh out of college and I didn’t have anything begging for my attention on the weekends. But when I became a working mom, it was so inefficient and I used to be a web designer that created blogs and we talked a lot about user experience and creating a good one. And I recognized that I was having the poorest user experience in my kitchen. So much so that I looked at my husband one day not too long after my daughter was born, and I said, “I’m quitting the kitchen or I am going to fix this place.” So the Minimalist Kitchen is the culmination of that big problem and over the years, I wrote about this but in one week, I stabbed myself twice in my catch all kitchen drawer with tools that I never used. But you know, you stick your hand in there because the spatula flips up and you can’t get it open and then you stab yourself. I was like, “why am I doing this to myself?” So I slowly started pairing down and it’s kind of an expensive process – or maybe I would say that it’s an investment to do this. We did it because my husband was in graduate school and I supported us on my design salary. So I just did it little by little. In the book I say, “that once you clean the front of the drawer, you notice the back of the drawer is very similar.”
It feels weird to publish this book as this process is never finished for me and I am constantly thinking of reworking space especially in the kitchen. I like that idea too because it frees it up for people and it doesn’t have to happen over night. Life is organic and changing and good things take time. That’s the truth of this system, it takes a little time.
AM: When it comes to the kitchen there are so many gadgets. We love our Breville Tea Maker, a number of items that we enjoy eating necessitate various products to make them versus having one tool that can do five things – so we’re always trying things out. So for you, when new things come to market and you feel that it works, do you do a mental checklist, where bringing in an item makes you remove something you have?
MC: EXACTLY! I’m always doing a mental checklist and I am able to do that because I have so much less on my checklist. I am probably the slowest adopter when it comes to buying things. I don’t have an Instant Pot and I’m not sure if I will because I have all of the other tools that I need and it would be a huge learning curve for me and I’m not sure if I would do something like that in my everyday. But I am so careful as I picture myself at the back door of our house saying (even my husband is a much bigger shopper then me), “woah, woah, woah what are you bringing in here?” It’s going to require work, we’re going to have to reorganize and we will have to get rid of something. Why spend time doing something that we don’t need to spend time doing?
AM: How did you go about organizing the cookbook and what would you say that someone should expect to read when they are going into it?
MC: When I am cooking in general, I mentally lump my recipes into weekend cooking, weekday cooking and make ahead – and as we started on the book, I said can we create tags so that people know exactly where to put the recipes in their life? I mean, I know where to put them, but people don’t know what to do with my recipes. So we separated them like that so that people could have it and I wanted to set them up with the most success possible. I feel like overwhelmingly that people are frustrated with their kitchens – which was true for me. How many expletives come out when you’re opening the Tupperware drawer? There are things in the kitchen that are expletively producing haha.
AM: So true and we get annoyed, stuff everything back in and then think we should do something about it!
MC: Yes!
AM: It’s like the Groundhogs Day, Kitchen Edition!
MC: Yes that would happen to me to! I remembered that my mom would deal with these things to. I used to think that she was so nutty and then I found myself doing the same things in my kitchen too!! I was like, “I can fix this.” I do think that it’s crazy and I want to acknowledge that I got the chance to really spend time on making my kitchen work and then to write about it! That’s a very rare opportunity and many don’t have time to do something like that because our lives are so busy – even a paired down one! I think that this book has done the work for people so that it will make them feel more successful in doing this and even down to where the recipe should go in their week.
AM: I agree it’s good for them to figure out when they should prep, where in the week they should go to the grocery store, it’s a nice map to follow! Especially when you live in a place like NYC where even the simplest task of going to the grocery store can be quite a journey. You know that you can only carry so much and that there is an option for convenience, but do you want someone else picking out your produce? Logistically, someone sending your food to you is great but syncing up the times and for those that don’t have a doorman – this is a problem. It’s nice to have order.
MC: True – even the shopping techniques, I shop a lot like a city dweller. I live in a large city but not like NYC – but I walk to the grocery store and I carry back everything that we eat for the week. I carry them on my shoulders like you do and I have enough fresh produce for what we eat that week and the pantry is stocked by way of Costco or other types of bulk shopping so I am only doing maintenance shopping or minor shopping. I hate grocery shopping with a child.
AM: The anxiety of walking up and down the aisles everytime you get to the grocery store can be a bit much.
MC: Absolutely and with my book, I wanted to get rid of that feeling of, “oh this is what I do on my Saturday, I shop every store – can’t I be doing something better with my life?”
AM: You know that you have to eat, you can’t do takeout all the time even if it’s healthy. But sometimes you get to the store and you hear all the sounds and other stimulations and you kind of need a plan to tackle it! So what are your 3 favorite meals from the book and what music do you play along when making those dishes?
MC: Ok so I realized that my 3 meals are all weekend meals. I don’t want to take away from the deliciousness of the weekday meals. When I sit down to a meal that took 15-20 minutes it’s still so satisfying, but weekends are celebratory around here as it is in every home. So on Friday night we kick it off with the Crispy Pizza with the caramelized onions or a cheese pizza with the base recipe. Anytime it’s pizza night, we listen to the Mamba Italiano Radio on Pandora – it always feels like we’re at an Italian restaurant. Or we make these Summer Veggie Fajitas – we love those. They are a Stonehenge in our lives. We used to eat them out all the time and then we started making them our whole married life. On that night, we listen to Spanish Guitar Radio on Pandora. Then on Saturday or Sunday morning, it’s a flow brunchy type of thing so we make, the Dutch Baby because my 4 year old picks it. It’s magical because it just blows up in the oven and we listen to Early Jazz Radio on Pandora and it sounds like you’re sitting in a French or European café. Early jazz radio is so good!
PHOTOS COURTESY | MINIMAL KITCHEN/MEREDITH BOOKS
Read more from the April Issue and see The Kitchenscape in mag.
Featured Food
NUTRITION FOR YOUR SUMMER BODY 2018 BY VANESSA RISSETTO RD.
Vanessa We know that the summer is coming and with that comes the realization, for some that they need to get on it when it comes to showcasing the summer body that has been under layers for the last few weeks. Whether you've been a Disciplined Debbie or a Late to the Party Lucy, we sat down with Registered Dietitian/Nutritionist, and gastrointestinal issues and was formerly a Senior Dietitian at Mount Sinai Hospital in NYC.Rissetto, RD who specializes in Weight Loss Management and Medical Nutrition Therapy as it pertains to diabetes, cardiac disease
As you work on the physical goals of your summer body, Vanessa shares with us how to get our food plan in sync whether you've been diligent or just starting!
Summer bodies are made in the winter… at least that’s what my trainer tells me.
Well, I’ve got news for him - Mother Nature hasn’t been on her meds this winter, so most of us have been hibernating more than usual since November. And, if you’re like me and you’ve been getting your cardio by pushing your cart down the aisles of your local grocery store, then I’m sure you’ve noticed that how, er, unappealing the produce is looking these days, while over in the chip aisle that strategically placed new Doritos flavor has never looked so good! Spoiler Alert: yes sometimes I do eat Doritos, and Original is still the best.
HOWEVER, this is not the time for Doritos (new or original), or cookies, or wine, or any of that fun stuff we have been making excuses for because it was from Thanksgiving, or a holiday party, or Prince Harry and Meghan Markle are getting married.
Summer is upon us, people, and you're either going to be cool and comfortable basking in the sun with your shoulders exposed, or you're going to be searching for the a/c while hiding in leggings, and tunics. Side note - my daughter, who is six, only wears leggings, she doesn't see any reason for trying to squeeze into jeans when leggings are way more comfortable - her words not mine; clearly I’m raising a confident genius.
Wait, where were we… oh right, summer bodies - DUH! Which is likely the reason you’re even still reading, hoping I get to the point soon! You want me to impart my pearls of wisdom so you can get to work on that summer body the Friday before Memorial Day. Don’t worry, I got you; and you got this, with a few tricks and tips to help.
Rome was NOT built in a day
Guys, if you’ve been boozing it up every weekend, and ordering a daily takeout, you’re not going to do well if you start to subsist on kale and lemon water all of a sudden. Let’s be realistic here - If you’re used to drinking 6 drinks over the weekend, let’s aim for 4 this weekend.
“How can I even do that,” you ask. “Going out to bars on the weekends is basically what keeps me sane, with my job/office drama/family/single life (delete as applicable).” Well, I am a realist! So here are my tips:
Firstly, only drink spirits - vodka, rum, tequila – pure, no mixers. You’ll find you’ll drink less, which will make you consume fewer calories but still get your weekend buzz. And, if you’re tempted to drink more, (we’ve all had THOSE weeks) order a seltzer in between each drink since that will make you feel full, while disguising the fact that you aren’t really drinking. Which leads me to my next point.
Plan ahead
OK, I know that wasn’t the perfect segue way, but I’ll try to come up with something more clever for the next one… So, you know when you’re watching RHONY and Ramona and Bethany are fighting over some nonsense that is the same nonsense they've been fighting over since the show's inception? This is the perfect moment for step two!
This is the time where I pick up my phone and start scrolling around for recipes that are quick and easy. Now I KNOW you’re on your phone while you watch TV, so instead of searching around IG and ending up on Beyonce’s mother’s European vacation, navigate towards pages that can actually help you. I personally love @SkinnyTaste for her easy recipes, @AllRecipes has pretty quick delicious meals, and you could also visit my page - @VanessaRossettoRD - but that would be a shameless plug and I wouldn’t do that sort of thing.
But do your own searches, find the things you like, and – if it’s really great, send it to me on IG in my comments, I’m always looking for new recipes!
To the Store!
Now that you’ve planned ahead, you can shop!
Meal prep is less daunting if you know what you’re making. Staples on my grocery list are: eggs, oats, almond milk, arugula, lemons, limes, avocados, onions, garlic, raspberries (8 g fiber per 1 cup when you’re craving something sweet), individually portioned 100 calorie bags of nuts, skinny pop (individually portioned bags), mini Kind bars (100 calories), non-fat Greek yogurt, peanut butter packets (Justin’s has 80 calorie individual packs), frozen bags of broccoli, green beans, and frozen cauliflower rice.
I then add in ingredients from the recipes I found.
My tip here is to plan 3 proteins, 1 starch, and 6 servings of vegetables that you can have on hand at home for dinners when you get home. That way when you come home from a long day, you don't have to stare into the abyss that is your fridge wondering what to eat - especially when it probably doesn't have any food INSIDE it right now anyway, but has plenty of those takeout menus stuck to the OUTSIDE, amirite? If your fridge is stuffed full of delicious food, you will heat it up and eat it instead of making that tempting call to your favorite pizza place. Trust me this is a way to avoid temptation, save money, and limit waste.
Get out there and exercise
Exercise will definitely help your summer body cause. But it’s also really good for your brain. And, it’s a great way to break up your day and stop you from raiding your cabinet, you know, the one with all the chocolate. If you’re looking longingly at your cabinet where you hid the cookies but the weather outside is nice, then even going out for a quick 30-minute walk is a win. It shifts your focus, makes you feel good and by the time you come back, you probably won't want those cookies anyway.
35 opportunities for greatness!
Look at your week as a succession of chances to reach your goal: you have 35 of them, actually. Every day, you get to enjoy breakfast, lunch and dinner and two snacks – one in the morning and one in the afternoon. That means you have 5 chances a day, and 35 chances a week to eat well! And, if you can eat well about 33 of those 35 times, you should be able well on your way to that summer body.
And for those of you thinking to yourself “eat well” is not a tip, anyone can say that! Here are some specific guidelines: have 1-2 cups of vegetables at your lunch and dinner, make sure the serving size of carbohydrates is no more than about ¼-½ cup, and don’t drink your calories, try to keep to water and seltzer (or fizzy water as my kids call it).
Follow these five tips to get you ready for the summer, and you’ll see the difference – and whenever you decide to cast aside your leggings and tunic and dip your toes in the ocean, I’ll be right there with you.
See you on the beach!
Read more from the April Issue and see Nutrition for Your Summer Body 2018 by Vanessa Rissetto, RD. in mag.
Featured Food
THE PICK ME UP
Read the April Issue and see The Pick Me Up in mag.
Featured The Art of the Snack
THE EIGHT BEST
Read more from the April issue and see The Eight Best in mag.
Featured The Eight Best
SIRI SAYS
We love keeping it simple as we're constantly running in multiple directions. So when we had the chance to sit down with Siri Daly, Today Show food contributor, Author of Siriously Delicious, wife to Carson Daly of The Voice and mother of 3, we had to find out more about her lifestyle cookbook, dishes that are simple to make and where she eats here in NYC and in LA.
ATHLEISURE MAG: Tell us about your food background and how this led to ultimately creating your own food book?
SIRI DALY: I am a self taught, passionate home cook. I grew up where my parents were great cooks. I loved cooking with them as a kid and then as I became a mother myself and found myself in this domestic situation, as I had to feed my family every night, that led me to start my own food blog – Siriously Delicious. I started that and it kind of gave me an outlet to just document what I was making every night for myself. Through writing and garnering an audience, it became something more. I was creating recipes then all the time documenting the good and the bad. This grew over time and allowed me to be on the Today Show and it was always a dream of mine to write a book. Especially, this type of book which is a love of food with simple and approachable recipes.
AM: Tell us about the book. In terms of approaching and writing it, how is it laid out and what should we expect?
SD: It’s sort of meant to be a snapshot of what my day is as a busy mom of 3 kids. The chapters are divided into Breakfast, Lunch, Dinner, Happy Hour, Sides and Desserts. So, again it’s really about recipes that are no fuss and the ingredients are those that you probably have on hand. It’s not about sifting flour or tempering chocolate. It’s simple approachable recipes that you can easily adapt if you have picky eaters, allergies or whatever it is. It’s balanced as there are plenty of nutritious recipes and those that aren’t. It’s a real tasty approach.
AM: Do you also have smoothies and items within those healthy areas as well?
SD: Yes! We have a smoothie recipe in the breakfast chapter and mini parfaits. So there is really something for everyone – from homemade girl scout cookies to rainbow popsicles that have spinach in the green section. I definitely think that anyone can find something that they can eat.
AM: Now, does Carson have a favorite recipe that he likes?
SD: That’s a good question as I don’t know if he has a specific recipe, but there are a ton in there that he requests pretty regularly. A few of our family’s recipes are in there like his mother’s Fried Chicken – she actually passed away this year so that’s a real special one. My mother’s Rhubarb Crisp that she has been making since I was a kid. There are recipes that really mean something to my family. Each one really tells a story and I try to convey that in my writing.
AM: What are 3 recipes that you love that are perfect for Spring for girlfriend get togethers?
SD: Spring – I would definitely say, one of the Bruschettas – one of my favorite being the smashed peas and the avocado toast – peas are so great in Spring. There is a great light chopped salad in there and a pasta with arugula pesto which I just made yesterday – it’s another favorite. I love making pasta salad in the spring as you don’t want to cook over a hot stove and make everyone crazy.
Oooo there are also the rainbow pops although that’s more summer, but they are so beautiful to look at. You can eat one for breakfast and it’s really a treat. Aesthetically it’s gorgeous and makes me think of days to come.
AM: How long did it take to put this book together?
SD: When I started writing it was probably a year. I did the majority of writing over the summer which was awesome. I love to write and being able to focus on my food and my own. It was such a treat for me and you know it was really more whole life in the making. As these are recipes I grew up on like my mom’s Tuna Casserole and I made my own version of it. It was definitely a labor of love.
AM: What is it about food that you enjoy so much and when did you realize that you enjoy cooking and wanted to continue in that vein?
SD: That’s a good question. There was definitely a time in my life when I stopped cooking and not because I didn’t enjoy it, but I was a single person in my 20’s that didn’t have a ton of time and I would do the whole – come home and take out and have microwave Trader Joe’s meals.
I remember feeling like something was missing and when I started to have children, I realized how much I love to create meals for my family. That’s what I love about food. It brings people together and the kitchen is that hub in our house. We’re always around each other and we try to really make eating together a priority most nights. Even if Carson and I aren’t going to eat because we’re not ready, we sit there with the kids. It’s just that shared experience over food which I love so much. It’s also so creative as you can have fun with it and not to take it so seriously. That’s why I created the blog and the book, Siriously Delicious. You don’t have to follow recipes to a “T”, you can use your own taste buds and your own ideas to make something your own.
AM: What are 3 dishes from your cookbook that you feel are the easiest to make in terms of less prep time that a busy mom or person would be drawn to making?
SD: Definitely for breakfast, the Mini Yogurt parfaits because you can make them for breakfast and you barely need a recipe because you put the granola in the yogurt and you can customize them any way that you want. Then you can make them with your kids and they’re amazing on the go which is a huge time saver.
For dinner, I’d say that anything that is some sort of a bar situation. So, I have a big potato bar. How simple is it to bake some potatoes and have all sorts of fun toppings? You can have it for dinner and you can also have it for a party as it’s customizable, fun and different. Something we make a lot is the Crispy Chicken Paillard! It’s customizable as my son is the only one that will eat a salad and my girls, they are against green things but they love the chicken. I will serve it to them with some carrots and I’m not a short order cook because I can make one meal and it’s great as a leftover because they can be chicken cutlets. It doesn’t take a lot of time.
AM: What are your favorite chefs and what are your favorite restaurants here in NY and in LA?
SD: When I wasn’t cooking at that time in my life during college – I was watching Food Network. Ina Garten is definitely one of my favorite idols. She just makes really elegant, simple meals that are comfort foods at their best. There’s something about the way that she does it on television that is really soothing. I LOVE her!
As far as restaurants and chefs, there’s in LA – we do a lot of Mexican (can’t think of a specific chef). There’s a place in Manhattan Beach called Love & Salt. There’s a chef called Michael Fiorelli who is awesome and one of my favorites. It’s a small place, but the food there is farm to table delicious that’s simple and seasonal dishes. We just recently went to Pizzana in Brentwood which is new. I believe it’s the people that are behind Sprinkles. Ridiculously – stupid good food!
Out here, there’s a place called Frankie’s 457. Frankie is actually a good friend of Carson’s. So when we go there, he sits with us. We don’t order and he tells us what we are going to eat. But it’s always delicious and one of our favorites out here.
PHOTOS COURTESY | MEREDITH
Read more from the March Issue and see Siri Says in mag.
Featured Food
THE ART OF THE SNACK | A PROPER LUNCH
Read more from the March Issue and see The Art of the Snack | A Proper Lunch in mag.
Featured The Art of the Snack
SOMETHING YOU SHOULD KNOW | CLEANSING
Whether you're a cleanse queen or are new to the world of cleansing - this time of year makes us think about incorporating this into our routine! This month's Something You Should Know focuses on questions we have about doing your next cleanse. We enjoyed Raw Generation's range of flavors and sat down with Jessica Rosen to find out about their brand as well as what we need to know.
ATHLEISURE MAG: Tell us about the brand Raw Generation.
JESSICA ROSEN: When I completed graduate school and was starting my career a little over a decade ago, I was exhausted, sick all the time, and overweight. In 2010, I lost both of my grandmothers to cancer within six months of each other. The abruptness of this loss changed my outlook on what it means to truly be healthy.
I vowed to educate myself on nutrition so that I could help my loved ones lead long and healthy lives from then on. I began researching the role foods play in a person’s health, including how what you eat affects your weight, and I enrolled at The Institute for Integrative Nutrition to become a Certified Holistic Health Coach. While enrolled, I personally tested different ways of eating and found that a diet emphasizing raw foods, and more specifically raw juice, was the key to a healthier body, including weight loss. Weight loss is a major component, not only of how you feel about yourself, but how healthy you are.
My father and I started developing Raw Generation early in 2012 because we saw a need for convenient foods that are truly healthy. We believe lack of time, money, or convenience, shouldn't be an excuse not to feed your body what it needs to thrive. My initial goal was only to help myself and my family, but since the beginning of 2012, I've expanded my goals to helping everyone.
Raw Generation's cleanses, juices, soups, and smoothies were designed for people who want to lose weight in a healthy way without counting calories, keeping track of points, or spending hours in the kitchen. Using whole fruits, vegetables, nuts, seeds, and spices, without any preservatives, chemicals, and artificial ingredients Raw Generation is creating the highest quality products to help anyone lose weight, have more energy, feel better, and be healthier.-
AM: How important is including a cleanse in your diet?
JR: At a minimum, I aim to cleanse once every three months. From time to time it is good to give your body a rest from the stresses of everyday life. Juice cleansing is a good way to:
Give your digestive system a break so your body can heal and repair itself quickly
Feed yourself pure nutrition that your body can absorb immediately
Help your liver and kidneys detoxify your body
Give your body what it needs to slim down and have more energy
AM: What happens during a cleanse and why should you do it?
JR: Toxic build-up is often the cause of weight gain and disease in our bodies. Dietary cleansing draws out these toxins, allowing for inner healing and a healthier, slimmer you. Cleansing approaches the body from a fundamentally different perspective than calorie-restricted diets. Instead of counting calories and eating less, a proper cleanse is comprised of eating nutritionally abundant foods so that the body can purge toxins and wastes that accumulate in organs and weigh us down.
Cleansing is a prime way to jump-start a healthy program or a tremendous way to boost an existing healthy program. No matter which type you choose, you will see very real benefits in your body, from weight loss to clearer skin to more energy to better sleep.
AM: How can someone cleanse in a healthy way?
JR: Ideally, cleanses should be done at a time when there is minimal stress and physical demands. Your body will be hard at work detoxifying, and so it’s best if you are able to rest and take it easy throughout. However, if you have an athletic, active lifestyle, you can still do a cleanse! The key is, you should be sure that your daily caloric intake is adequate and that your cleanse contains a source of plant-based protein to support your body’s demands.
It’s also essential that you ease into a cleanse so that it is not a shock to your system (and you avoid unpleasant detox symptoms). In the days prior, you should eat lots of whole, plant-based foods, avoid dairy, grains, fried or processed foods, sweets, artificial creamers & sweeteners, soda, & alcohol, and drink LOTS of water.
Cleansing is NOT fasting.
An ideal cleanse should involve adequate caloric intake to sustain regular daily functioning, while at the same time, encouraging the body to eliminate toxic waste. This can be done in three different ways, each with varying levels of difficulty - juice cleansing, smoothie cleansing, or an all raw food cleanse (that also includes the juices and the smoothies).
Various Ways to Cleanse Your Body:
Juice cleansing is traditionally done for a shorter duration of time and promotes fuller cleansing at a quicker rate, while still being nutritionally sound if juice from leafy greens are a significant portion of the cleanse.
Smoothie cleansing is usually easier to sustain for a longer period of time, and also promotes full cleansing, just at a slightly slower rate. As long as dark, leafy greens are included in a good portion of the smoothies, this is also nutritionally sound for longer lengths of time.
Raw Food cleansing would include juices, green smoothies, and a wide variety of fruits, veggies, raw nuts and seeds to ensure adequate nutrient intake. This can also include healthy teas and other superfoods. This type of cleanse can be the most satisfying because there are a lot more options.
AM: What are the various cleanse options that Raw Generation has available and how do you know which one is right for you?
JR: Skinny Cleanse - Our most popular cleanse option, providing 6 cold-pressed juices a day. It’s perfect for everyone who wants to jumpstart a healthier lifestyle and shed a few pounds fast. However, if you select the Skinny Cleanse you should be sure to do it at a time when you have minimal physical demands.
Protein Cleanse - A great option for those who want to detoxify without giving up their everyday level of physical activity. This cleanse has 3 cold-pressed juices and 3 protein shakes for each day, so you can stay energized and build muscle throughout.
Skinny System - Both a cleanse AND a long-term meal plan. It’s perfect for anyone who has a larger appetite and needs something to fight off savory cravings, providing 3 cold-pressed juices, 2 savory soups, and 1 protein shake for each day. The addition of fiber will help sustain your appetite and fight junk cravings.
Soup Cleanse - Our lowest sugar, highest fiber cleanse option. Great for anyone who is watching their sugar intake and prefers savory flavors to sweet. This cleanse gives you 3 soups and 3 cold-pressed green juices each day.
Keto Cleanse - Our newest product was designed for people who are already on a keto diet and want to detoxify, OR want to kick off state of ketosis. This cleanse is high in healthy fats with minimal carbohydrates. This is a great way to neutralize the unhealthy acidity that occurs if you are eating a diet that is particularly rich in meat and dairy while still maintaining ketosis.
PHOTOS COURTESY | RAW GENERATION
Read more from the March Issue and see Something You Should Know | Cleansing in mag,
Featured Something You Should Know
BINGELY BOOKS
THE PERFECT CAKE
The Editors of America's Test Kitchen
Penguin Random House
Creating the perfect cake is not a bad skill to have under your belt (or you may have a friend who wants to showcase his/her skills). The Editor's of America's Test Kitchen have created the ultimate guide to classical, modern and whimsical cakes. These creations are definitely those that are Instagram worthy and
perfect for whatever brunch you might be thinking of hosting when friends come over.
In addition to a dizzying array of cakes that are available - cupcakes are included! Cake education also introduces you to topics that incorporate mix-and-match layer cakes, frostings, and fillings. Essentially, whatever cake you have been dreaming of creating and/or eating can be found in this book.
With Spring Holidays as well as functions with friends and family that are particular to your group, you'll find that this cookbook is an essential for all of your baking needs.
LED ZEPPELIN: ALL THE ALBUMS, ALL THE SONGS
Martin Popoff
Voyageur Press
This coffee table book focusing on all things Led Zeppelin, breaks down their music track-by-track, album-by album with all the details and secrets that fans of the band will truly enjoy.
Enthusiasts will enjoy hearing the roots of the band's creation which was formed with two London studio musicians at the top of their game and two bar-band musicians that would ultimately create the legendary group that would also set the formula for modern rock 'n' roll bands as we know it today.
The four members created 9 studio albums with 81 tracks that were a complex mix of blues, psychedelia, rock, folk, and country.
Martin Popoff, a respected veteran music journalist takes us on an indepth look at the band from their creation, the recording process, historical context and an introductory essay into each song that explores the intricacies of each song.
Fans will enjoy learning about song details that include running time, instruments played, engineers and studios.
THE FLIGHT ATTENDANT
Chris Bohjalian
Random House LLC
One night can change your life and Chris Bohjalian's novel focuses on a flight attendant who wakes up in the wrong hotel,
in the wrong bed with a dead man and she has no clue what happened and how she got there!
We're introduced to flight attendant, Cassandra Bowden who has had a number of hangovers and blackout moments. When she wakes up in Dubai next to a man that she finds to be dead, she doesn't know what to do but try to go back to her life as if it didn't happen.
Cassandra lies and joins her team to get back to the airport, lies to her team as they continue to travel to Paris and again when she arrived in NYC with the FBI inquiring about what happened. With so many lies, Cassandra can't come clean with the truth and begins to wonder what really happened. Did she kill him or did someone else?
The thriller focuses on life at forty thousand feet and focuses on memory, alcohol, the consequences of addiction and ultimately murder far from home.
Read more from the March Issue and see Bingely Books in mag.
Featured Bingely Books
WHERE TO WATCH THE NATIONAL CHAMPIONSHIP GAME TONIGHT
It all comes to tonight! In our March Issue, we had a number of March Madness oriented content from going to the Naismith Memorial Basketball Hall of Fame as well as checking in with a number of ESPN analysts to see who they are rooting for, who they think will win and what they have been enjoying this season in terms of style, beauty and tech! Where will you watch the NCAA March Madness Tournament Game which starts tonight at 9pm with Villanova versus University of Michigan? If you're here in NYC, we have a few ideas!
Watch the National Championship Game at Atwood Sports Bar and Lounge which will be sharing the game on 15 of their HDTVs as well as offering specials that include: A Shot and a Beer ($8), Pitchers of Bud Light ($12), Fully Loaded Tator Tots Skillet ($25), Mozzarella Sticks Plate ($25), 20 Wings ($30), Bucket of Fries & Chicken Tenders ($30), Bucket of Bud Light + 20 Wings ($40), 24 Beers + Bottle of Fireball ($300) and Bottle of Don Julio, Jack Daniels, Jameson or Ketel One ($350).
Treadwell Park Downtown (where we shot our Oct 2017 cover with Food Networks Jaymee Sire) is a great place to grab a number of savory comfort foods, playing games at communal tables and getting your own Crowlers to take home to continue the good vibes. We also love that if the private room is available, you can rent it out so that you and your crew can have a private viewing party just for yourselves while taking in the game! Call ahead to see if its an option to take the experience to the next level!
One of our favorite places to enjoy meeting up with friends is The Ainsworth which has a number of locations in the NYC, Hoboken and the Hamptons. There are a number of TVs that you can take in the game and then menu is pretty fantastic as there is something for everyone from comfort foods to those that are healthier in nature! In addition, the craft beverages take a twist off of classics that will allow you to continue cheering throughout the game!
Catch up on the March Issue.
Featured Athletes
ON THE ROAD WITH BUICK
It seems like snow has been an interesting challenge over the past few weeks and this month, Athleisure Mag editors decided to take a roadtrip to Vermont courtesy of our friends at BUICK to try out the BUICK Regal TourX, a crossover that has the dynamics of a car while having the versatility of a SUV.
The 5 hour drive to Woodstock, Vermont allowed us to enjoy a number of luxury amenities that included OnStar access, OnStar 4G LTE Wi-Fi Hotspot (essential for doing laptop work and
keeping our phones connected when we started to get into spotty coverage areas), plenty of USB ports, SiriusXM Radio (we loved Lithium, the Pearl Jam and Beatles channels), and navigation that kept us aware of accident areas and re-routing us as needed.
We're all about storage as we had a bit of equipment with us from camera gear, outfits for the slopes, snacks and more. The cargo space was quite substantial and as we drove into the night,
the illumination of key areas on the dashboard was a great way to keep areas lit.
While in Vermont, we stayed at the Woodstock Inn + Resort, which was a quaint resort that provides easy access to Woodstock Inn Nordic Center (we took the opportunity to go Snowshoeing), as well as a number of other mountain resorts such as Killington Ski Resort. Our room had a fireplace, as well which was a homey touch and there were attendants available to
start the fire if needed. In our downtime, we took advantage of our stay at the Woodstock Inn enjoying fine dining at the properties' Red Rooster and Richardson's Tavern, which had a
number of savory comfort foods and well-made cocktails. We also enjoyed our fill of basketball games as we're in the midst of March Madness!
There were a number of common areas with fireplaces that continued the woodsy vibe of this resort from the lobby, cozy nooks as well as a library that gave guests a number of places to connect with friends, family and other guests. We dove into chapters of Re-Engineering Humanity over hot toddies.
We explored the town of Woodstock, which had a number of churches, historical sites and covered bridges that highlighted the New England town.
When we added the trip to our calendar, we knew that we wanted to explore a few areas and decided to make a pit stop on our way home. Interestingly enough when we crossed Vermont's state line into Massachusetts, we saw the exit for the Naismith Basketball Hall of Fame in Springfield, MA. With March being the month of one of college's biggest tournament's, NCAA March Madness we decided that we had to make a stop here.
The Naismith Memorial Basketball Hall of Fame is in honor of Dr. James Naismith, a physical educator who invented the game at the age of 30 in 1891. He wrote the original basketball rule book and founded the University of Kansas basketball program. He was the first Kansas Jayhawks' Coach (1898 - 1907) as well as the school's Athletic Director (1919 - 1937). Prior to his death, he saw the game become an official Olympic event in the summer games of 1936, the birth of the National Invitation Tournament (1938) and the NCAA Tournament (1939). At his tenure at Kansas, he would coach Phog Allen who later became the coach for Kansas for 39 seasons. He would also coach Adolph Rupp and Dean Smith.
This building is home to more than 300 inductees and has over 40,000 square feet of basketball history from NCAA teams, NBA, interactive exhibits and live clinics. Visitors can see signed memorabilia, sneakers, plaques, uniforms and more that have a place in Hardwood History.
It was a great weekend checking out the car, snow sports and paying homage to the inception and heritage of basketball.
Read more from the Mar Issue and On the Road with Buick in mag.
Featured Athletes
BINGELY BOOKS
JUST ADD SAUCE
America's Test Kitchen
We've been fans of America's Test Kitchen for a about a year now! You may know them from their TV show and now you can recreate their meals. In this cookbook, they focus on over 175 modern sauces as this is one of the essential and most creative elements of any meal!
These sauces include those for vegetables, drizzling on steak, curries, and stir-frying noodles. With just a few of these elements, your dishes will take on new flavors and interest in your meals.
With the power of creating these simple
sauces, there are also 100 recipes that you can pair them with. Sauces include dressings for salad, herb sauces, Teriyaki Stir-Fry sauces, molés, relishes, yogurt sauces, curries and more.
A home cook's must, this cookbook will bring a new life to preparing fresh made
meals or even giving leftovers a twist that makes it a favorite dish for a second night in a row!
RECIPES FROM AN ITALIAN BUTCHER
Phaidon
The Silver Spoon Kitchen
We're in that time of year where comfort food is very much so on our minds as we continue through the winter and get teased with spring (and sometimes summer)
weather. The team at The Silver Spoon Kitchen shares an array of savory and authentic dishes that ensure that you will be able to make a number of mouth watering
Italian meat dishes that are perfect for roastng, stewing and braising no matter the occassion.
Not only will you enjoy being introduced to new dishes, but with over 150 illustrations, you're also taken on a tour of Italy as well. Your vegetarian friends don't need to feel left out as in addition to meat focused dishes, there are side dishes that are veggie based which become the perfect pairing for any meal. This book also includes tips that focus on American, British and Italian cuts of meat.
CLODAGH LIFE-ENHANCING DESIGN
G Arts
Clodagh
Clodagh is known for her timeless and responsible design. She has helmed a number of award-winning, commercial and residential projects, including Miraval Resort and Spas, W Hotels, and Equinox Fitness Clubs.
A Clodagh designed space is a serene and indulgent experience. Her design aesthetic is based in that although clutter undermines serenity; however, minimalism shouldn't be self-denying. Ultimately, her style can be defined as "life-enhancing minimalism".
As a believer in integrative medicine, she embraces both ancient and cutting edge methods in an effort to comfort not only the body but also the soul. Her design practice incorporates Feng Shui (she is an early adopter). In addition, she includes chromatherapy and biophilia into her projects as she believes that good design supports well-being and transforms people's
lives.
With international acclaim, Clodagh Design projects and products are illustrated to showcase her life's work.
Read more from the Feb Issue and see Bingely Books in mag.
Featured Bingely Books
THE ART OF THE SNACK | COMFORT FOODS
Read more from the Feb Issue and see The Art of the Snack | Comfort Foods in mag.
Featured The Art of the Snack
Read the Feb Issue and see The Eight Best in mag.
THE EIGHT BEST
Featured Beauty
#TRIBEGOALS | RECOMMENDED FOR YOUR TRIBE TO EAT, WORK + PLAY
Sometimes the highlight of the day is Lunch! We have some must have items to jazz up your lunch as well as tasty treats that you should keep an eye on for a pick me up or for when you're relaxing.
Read more from the Feb Issue and see #TribeGoals in Mag
Featured TribeGoals
PHOTOGRAPHY | Paul Farkas
COCHON555 2018
For the second year in a row, Athleisure Mag is honored to have been the media sponsors of Cochon555 when it arrived in NYC earlier this month! This fun competition pairs 5 chefs x 5 heritage pig farmers x 5 wineries/cocktails to create a series of dishes for attendees to enjoy.
In addition to NYC, there are a number of other cities to participate and when the chef is crowned, they represent their city in the ultimate showdown!
We chatted with one of the participating chefs, Chef Fabian Gallardo of La Esquina. We wanted to know why he participated this year, the importance of Cochon555 and of course to get the scoop on his eateries.
ATHLEISURE MAG: What are some of your favorite things about this competitive event?
CHEF FABIAN GALLARDO: I like that it helps farmers promote their amazing product.
AM: Do you regularly compete in food competitions?
CFG: Yes, Dan's Montaco, Cochon555, LA Food and Wine - that's not a competition event, but it's a lot of fun.
AM: For Cochon555, how did you decide what to prepare and what strategy goes into making these selections for New Pork City?
CFG: I utilize as much as I could to use all of the pork. I like to bring the pork's natural flavors.
AM: How important are competitive events such as Cochon555 and accompanying charities such as Piggy Bank for the culinary community and heritage breed pigs?
CFG: It's really important because as chefs, we can be ambassadors and promoters of heritage breed pigs. Great quality translates on a great final product.
AM: Do you have any personal messages about sourcing foods and products responsibly?
CFG: If you source the food from the farmer or breeder, they will help you out by giving you tips on what is becoming on season or what is on point at their farms.
AM: What inspired you to become a chef?
CFG: I like to learn about different cultures through their food.
AM: We've seen La Esquina's numerous locations as we're always looking for great places to get a taco! Are there any off-menu secrets our readers would love to know about?
CFG: We keep some specials at the brasserie, but the one that you should get off the menu is the Cochinita Pibil.
AM: What was the inspiration behind creating La Esquina and should we keep our eye open for additional locations?
CFG: The inspiration behind La Esquina was Urban Mexican Street Food. Whilst Mexico is very often associated with beautiful beaches, stunning views of paradise and tropical vibes, there is
that other side of Mexico, the grungy rock and roll Mexico City. No sombreros or gabanes here! Just pure leather and electric guitar, but with a Mexican twist. La Esquina has opened up two
new locations in just under a year and a half and there's no stopping us. Stay tuned!
But I think that Chicago is one of the greatest cities in the world. We have world class museums, the lakefront is spectacular and we live across the street from one of the greatest beaches that you could ask for – 6 months a year and then food! We own a handful of restaurants there.
“Our flagship location is made up of several different restaurants. Our famous store front is a Mexico City style taqueria, we have a sit down Cafe and the secret ;-) underground brasserie.”
AM: What is the difference between the Flagship and the Taquerias?
CFG: Our flagship location is actually made up of several different restaurants. Our famous storefront is a Mexico City style taqueria, we have a sit down Cafe and the secret ;-) underground brasserie. The Taquerias around the city are outposts of our famous storefront. Midtown, Upper East Side and Brooklyn have a lot of the same delicious food; tacos, quesadillas, tortas and basic sides, but they have a more causal atmosphere, and they also have drink specials! The Cafe is the comfortable in between which contains a couple of more additions to the menu. The Brasserie is strictly fine dining, with a rustic and cozy feel. While it contains some of the items on the taqueria menu, there are slight alterations adding an extra touch to our most well known recipes. You are just going to have to try them all!
AM: What are some of your favorite things to eat and drink personally?
CFG: Tacos obviously! I love French food, Italian food, Thai food and Alta California Cuisine.
AM: Do you listen to music when cooking and hosting? What are some of your favorites on your playlist?
CFG: Yes! When I am prepping food, I enjoy listening to Sigur Ros and Bob Marley. While I entertain it's Rock & Roll, 60's, 70's and 80's.
AM: Who are some of the chefs and restaurant that have inspired you?
CFG: Chef Walter Manzke, he is my mentor. He gave me the opportunity to run one of his restaurants and I learned a lot from him. He will always push you to be better every day. Restaurants that inspired me are Republique, Carlos Salgado's Taco Maria (any Taco Lover
should go there), Rays Garcia's Broken Spanish and Jesse Gomez and Jose Acevedo's Mercado, Jeremy's Fox Rustic Canyon. There are some more, but I will list two pages haha.
AM: How do you give of your time? Do you have charities/philanthropies that you participate in?
CFG: We like to give back to the community and we try to do one or two charity events per month. On Feb 10th, we will be at Our Town's Art of Food at Sotheby's.
Read more from the Feb Issue and see Cochon555 2018 in mag.
Featured Food
SOMETHING YOU SHOULD KNOW | SAKE
Around our offices, we've been fans of sake for years and we enjoy it beyond our sushi lunches and dinners. As we always have some on hand and have had a number of Sake in a Cups while we were in Tokyo, we wanted to know more about how this drink can be paired with a number of celebratory situations that you would typically do with wine or champagne. We chatted with Timothy Sullivan, Sake Expert and an ambassador to Hakkaisan to find out more about this rice wine.
ATHLEISURE MAG: Tell us how you became an expert on Sake and what is it about this particular category that sets it apart from spirits and wines.
TIMOTHY SULLIVAN: I discovered premium sake about 12 years ago while having a sushi dinner in Manhattan. On a whim, I decided to splurge and order a high end sake to pair with the sushi.
I was blown away with the pairing and fell in love with sake on the spot. I started a sake website a few months later, UrbanSake.com, to record my experiences and misadventures learning my way around the sake world. From that point on, I studied and learned all that I could and tasted as much sake as possible to train my palate. In 2007, I had my first trip to Japan and visited my first sake brewery, and in 2010, I left my previous day job and began working full time in the sake industry. Sake education has become my passion and my career!
Sake is unique. It's complex production method is not used to make any other kind of alcohol. Premium Sake is gluten free, vegan, free of sulfites, and tannins and has a much lower acidity
than wine. In addition, sake is much richer in amino acids than wine or beer, allowing "umami" flavors to come out in many sakes.
AM: What is your role with Hakkaisan as an ambassador?
TS: My role as Brand Ambassador for Hakkaisan is to travel around the US and internationally and introduce not only Hakkaisan sake, but to teach about sake in general as many places as I can. To achieve this, I hold events for consumers such as sake tastings or pairing dinners, but I also work with restaurants and wine shops to do staff trainings. I work hard to clear up as many misconceptions about sake and I am so lucky to be able to meet with people all over the world and talk sake!
AM: You do a number of Sake talks here in NYC - what is your purpose in doing them?
TS: Yes, as a matter of fact, my next talk is coming up Feb 7th 2018 at the Japan Society. I'll be giving a lecture and slideshow about my recent experience of living and working for one year
as a sake brewer at Hakkaisan in Niigata, Japan. I hold lectures as often as I can to get people interested in sake. As sake becomes more and more popular with the mainstream consumer, I feel that education is of vital importance.
AM: Are the rules of pairing red and white wine with various meats and meals applicable to sake as well?
TS: Sake is quite different from wine, so most of the rules you may have heard about wine pairing (red wine with meat etc) do not apply to sake. However, I have heard one rule for wine pairing that totally fits for sake as well. Matching the weight and intensity of the wine and dish is a good rule of thumb. The same general guideline goes for sake. If you are eating a dense and spicy Japanese curry, a light and silky daiginjo sake may not be the best bet. Reach for a more full bodied, rice-driven junmai sake instead. The body and weight will stand up to the
curry much better!
That being said, it is an open secret in the sake world that sake is generally much more forgiving than wine when it comes to food pairing. This is because of the lower acidity and comparatively milder flavors. I encourage my students to experiment when it comes to food and sake pairing. It's fun and you never know what you'll discover.
AM: With Valentine's Day around the corner, many want an alternative to popping champagne - what is a great sparkling sake that should be considered?
TS: The Japanese sake industry is upping their game when it comes to sparkling sake. Years ago, sparking sake was not taken seriously and viewed as something very low alcohol, cotton
candy sweet and marketed to women in frosted pink bottles. Times have changed and many really good sparkling sakes are coming onto the market. Hakkaisan also makes sparkling sake. In the US market now, we sell our Hakkaisan Sparkling Nigori sake. This is a cloudy type of sparkling sake with a full 14% alcohol. It has a hint of sweetness up front, but overall has great balance and a bright acidity on the finish to cleanse the palate. This is the perfect champagne alternative for those who want to offer their guests something unique.
AM: When friends are coming over what is the perfect sake to pair with a charcuterie and cheese platter?
TS: When I hear "charcuterie and cheese platter" my mind immediately jumps to warm sake. Now, I am not talking about cheap, scalding hot, mass market sake you may have tried as a shot in college. I mean a gently warmed premium sake. When the serving temperature of some styles of high-quality sake is slowly raised, the texture becomes a touch richer and the umami and savory characteristics in the sake really come forward. This is a magic pairing with the meaty flavors you can find in charcuterie and the salty/creamy flavors of the best cheeses. I personally recommend Hakkaisan Tokubetsu Honjozo as a great example of a versatile type of premium sake that is great served either chilled or warm. When chilled, the Honjozo tastes dry and crisp, when warmed, it becomes ricer and more savory. Try warming your sakes to around 115˚F for maximum flavor.
AM: When you're bingeing on Netflix shows, what's the perfect sake to unwind with while enjoying solo?
TS: I have a special sake to recommend for this one. That fateful night back in 2005, when I ordered that premium sake at the sushi restaurant, the sake I tried was actually Hakkaisan Junmai Ginjo. And 12 years later I represent the brand! I can honestly say this sake changed my life. Hakkaisan Junmai Ginjo is the perfect sake for sipping with Netflix. The taste is a textbook
example of the regional style of Niigata, where Hakkaisan brewery is located. It is smooth, lightly dry and super clean with a crisp, refreshing finish.
This type of sake is easy drinking and does not tire out your palate. Some people describe the taste as being as crisp as a mountain stream, but I go one better - my nickname for this sake is "magic water". Pour it into a wine glass, start binge watching 'The Crown' and enjoy.
AM: Sake is for more then just sushi - what would you suggest for Taco Tuesday?
TS: I couldn't agree more! Sake pairs with so much more than sushi. Tacos can have some spice to them, so I love to recommend a bit of a bolder style sake to stand up to that. The type of
sake we call "nama" fits the bill perfectly! Our Shiboritate Nama Genshu is an unpasteurized sake giving it a fresh and vibrant edge. This sake is also undiluted with water, so the ABV is a full 19%! This Nama Genshu sake is as close as you can get to drinking unprocessed sake right from right from our press. It's bold and rich while still being fresh and balanced. The perfect
foil for Mexican fare!
Read more from the Jan Issue and see Something You Should Know | Sake in mag.
Featured Food
IN OUR BAG | WORKING OFF SITE
When you're working off site (whether that be out of your office, home office or co-working
space), we have some items that we suggest that you take with you to keep the workflow moving!
| MILKADAMIA Unsweetend Vanilla Macadamia Milk | SMASHBOX Be Legendary Triple Tone Lipstick | THE DAILY EDITED Overnight Bag | PALMER'S Coconut Oil Formula with Vitamin E Hand Cream | PRIMAL KITCHEN Dark Chocolate Almond Bars, Chocolate Hazelnut Bars, Coconut Cashew Bars and Macademia Sea Salts Bars | DAY DESIGNER Daily Planner White Marble |
Read the Jan Issue and see In Our Bag | Working Off Site in mag
Featured In Our Bag
THE ART OF THE SNACK | MACARONS
Throughout the years, there are a number of dessert trends that come and go. But we love that the macaron continues to be a fun treat that we enjoy tweeting and has a number of twists. We have selected some of our favorite ones that you should order for your next craving.
Red and Gold Macarons
COURTESY | Rosie's Dessert Spot
We think of macarons as sweet treats but they don't always have to be sweet - some can be savory or a mixture of the two such as these.
Citron Vert Caviar Macaron
COURTESY | AACOOK
We think that those in St. Louis are pretty lucky to have the Tipsy Goat for macarons. Even if you don't live in the area, you can order from their extensive menu.
Assorted Macarons
COURTESY | The Tipsy Goat
Basil is more than the perfect accent to your favorite pasta dish. It pairs well with icecream as well as this macaron recipe which mixes it with strawberries.
Strawberry and Basil Macarons
COURTESY | Debug Cooking
Read more from the Jan Issue and see The Art of the Snack | Macarons in mag.
Featured The Art of the Snack
COCHON555 RETURNS TO NYC
Last year we enjoyed being media sponsors as well as attending Cochon555 which takes place across the country but has a stop here in NYC. Cochon555 is a regional culinary competition that has 5 Top Chefs, barkeeps and sommeliers, distillers, brewers that come together to benefit a charity. This premium food, wine and spirit live-event includes a feast that incorporates all the senses. A central focus is to create awareness about buying, cooking, shopping and donating food that is delicious, safe and honest to those enjoy it. You can still purchase tickets to this event, here in NYC which will take place Sunday, Jan 21st at SECOND floor (849 6th Avenue New York, NY 10001) in midtown and watch this video to know more about those that are participating.
This year, Cochon555's competing chefs include Bryan Hunt of Temple Court, Marc Murphy of Benchmarc Restaurants, Fabian Gallardo of La Esquina, Matt Abdoo of Pig Beach and Ginger Pierce alongside Preston Madson of Jams by Jonathan Waxman. One week prior to the event, each chef receives a 200-pound heritage breed pig sustainably sourced from DeBragga, New York’s Butcher®, Dogpatch Farm, Heritage Foods USA, The Piggery, and Autumn's Harvest Farm to create a maximum of 6 dishes for competition. This event becomes a decadent tasting that showcases heritage bred pork with perfect beverage pairings.
In order to win, the chef's menu must win over 20 celebrity judges with the “Judge’s Plate” scored on utilization; technique; and overall flavor and be voted “best bite of the day” by guests. The winning “Prince or Princess of Pork”, New York City, will advance to the national finale, Grand Cochon, a head-to-tail, winner-takes-all showdown for the crown in Chicago on September 30th. In addition to the judging and tasting of the menu, there are beverage competitions that also take place during this time. Punch Kings, a whole bottle, large-format spirit competition featuring five top barkeeps in a hand-crafted punch challenge and Somm Smackdown, a face-off of five top sommeliers pairing the best wine with the heritage pig.
PHOTOGRAPHY | Paul Farkas
See our food editorial of last year's Cochon555 coverage
Placing the spotlight on “knowing where your food comes from", each event features an educational whole animal butchery program called the Pop-Up Butcher Shop and Silent Auction to benefit charity. This year’s headlining all-star butchers are Erika Nakamura and Jocelyn Guest from White Gold Butchers. Together with gifts from chefs, sponsors and John Boos & Co., they will raise money to benefit Piggy Bank, a start-up farm in Missouri that serves as a kickstarter for new family farms and a safety net for those in the wake of a disaster (flood, fire and disease). As an accelerator, Piggy Bank supplies piglets to small farms in exchange for business plans that are posted online in the name of a transparent “open-source agriculture”.
The ultimate aim of Cochon555 is to provide education to chefs and consumers and create experiences that guests can sink their teeth into: honest food from real farmers. The goal is to raise the bar on building a sustainable and profitable relationship for brands and chefs participating in culinary festivals.
Although tickets are still available with general admission starting at $130 and VIP tickets (early admission + exclusive access to cocktail competition and allocated wines and spirits) at $200, we are giving away 2 VIP tickets to this event which provides you early access to the event at 4pm (whereas general admission tickets can enter at 5pm).
ENTER TO WIN 2 VIP TICKETS TO THIS WEEKEND'S COCHON555 IN NYC
Follow and tweet @Cochon555, @AthleisureMag and tag a friend that you would like to join you at Cochon555. We will accept entries until 5pm EST on Wed Jan 16th. A winner will be randomly selected later that evening.
Featured Food