2018 is the year of travel. I’m excited to tackle that bucket list, which seems to be getting longer and longer each year. There are so many places to see, things to eat and adventures to embark on . . . I asked Karen and Todd to share a few of their top 2018 destinations. We’d love to know where you’re wanting to travel to next!
It’s been ages since I made a cocktail on the blog . . . WTF is going on?!! It’s not like I’ve been taking a break from drinking – far from it! In fact, I was recently on a Berkeley bar crawl, and had the pleasure of sipping one of the tastiest, most refreshing libations I’ve enjoyed in quite some time: the Yerba Buena, created by the talented Daniel Sheel of Tupper & Reed. You see, this particular bar crawl was all about featuring low ABV drinks; sometimes called inverted cocktails. Naturally, these low ABV (alcohol by volume) cocktails highlight an ingredient that is, you guessed it, lower in alcohol! On this occasion we were enjoying a lovely afternoon of Lo-Fi Apertifs.
After a few rounds at East Bay Spice Company, we walked our way down to Tupper and Reed, where Daniel was waiting for us behind the bar. He quickly whipped us up three unique inverted cocktails, one of which was the aforementioned, Yerba Buena. I love this drink so much, because it’s so light and refreshing, while at the same time being incredibly complex, thanks to the Lo-Fi dry vermouth and the Oakland Spirits Co lemongrass brandy. I highly recommend grabbing a bottle of each if you ever get the chance!
I have a love/hate relationship with winter. The rest of the country is undoubtedly leaning towards the latter right now. I take delight in the warmth, love, and connections the season brings but I am also averse to the shorter days and being cooped up indoors. This year, I’ve made it a goal to get outside more, especially during the work week. I love the idea of enjoying breakfast, or lunch, outdoors – making a concerted effort to soak up as much vitamin D as it is possible during the chilly season – at least here in California . . .
“Superfood” is a term we hear a lot around healthy foods but how many of us actually know what it means and why particular foods are so super? With resolutions on our minds and the launch of HonestlyFIT, I’m taking a moment to break down what it takes to be a superfood and which ones we should all eat more of in 2018! Generally a food qualifies as super when it has been seen to reduce chronic diseases and is packed with key antioxidants, polyphenols (which prevent cell damage), vitamins, and minerals. That is the case with watercress, walnuts, baby bok choy, sesame and seaweed – the 5 superfoods that outshine many of their more famous superfood siblings in terms of gram per gram nutrients. Last week we showed you how to incorporate them into a delicious salad, but they are all so versatile that the options for incorporating them into your diet are endless.
- Watercress – This delicate green delivers a slightly peppery taste that is a surefire way to elevate your salads this year. It is loaded with vitamins A, B6, and B12 which support healthy brain and nervous system function, and phytonutrients that promote cell health by protecting against the damage caused by pollution, pesticides, and normal metabolic activity. Ounce for ounce, watercress has more vitamin C than an orange, more calcium than milk, more iron than spinach and more folate than bananas. It also delivers immune boosting magnesium and phosphorus, which supports strong teeth and bones. Not to brag or anything, but it’s the fourth highest scoring food in the aggregate nutrient density index (ANDI), which ranks foods on their nutrient per calorie density. If you want to subdue the flavor, or don’t have time to clean and de-stem a large amount of watercress, try mixing it with equal parts spinach.
- Walnuts – Last year it seemed like everyone was fawning over almonds and cashews, but this year walnuts really deserve some recognition because they are actually the healthiest nut! They provide monounsaturated fats, proteins and many omega-3 fatty acids, making them ideal fuel for active days and great for our skin, heart and bone health. I love lightly toasting them and adding them to oatmeal, salads, stir frys or blending them up into a bean-free appetizer dip.
Remember at the end of last year when everyone was complaining about how awful 2016 was, and how they couldn’t wait for a new year and a fresh start? Surely 2017 couldn’t get any worse, right?!! Yeah . . . well, how did that turn out? I don’t want to get into the details here on the blog. After all, HonestlyYUM is a haaappy place, full of abundant cheese platters, stiff cocktails, and piles of sweets! Am I right? And yet again, here we are at the end of another year, and dare I say . . . 2018 couldn’t get any worse, right?!! 😛 Enough with the doom and gloom. Of course, there were plenty of 2017 highlights as well. As I’ve said before, it’s been such a treat to see Fiona turn from a sweet little toddler, into a full-blown threenager right in front of my very eyes. She’s already halfway done with her first year of preschool. She even has a little best friend who she coordinates her outfits with! Gah – the cutest thing ever! Anyway, before I get too carried away with the proud dad talk, I wanted to introduce you to a new member of the Honestly family . . . please welcome HonestlyFIT!!
As we like to say, HonestlyFIT is HonestlyYUM and HonestlyWTF’s stronger sibling! Editor Orissa Rose provides her unique take on all things fitness and wellness related. Trust me, one visit will leave you fully inspired to live your very best, most active life. Case in point, this superfood salad!! Orissa, being the generous woman that she is, whipped up this outrageously delicious salad, packed with an assortment of nutritious goodies (complete with her original creamy vegan cashew dressing) all to share with our readers here at HonestlyYUM! Just what I needed after all that heavy holiday binging. Stay tuned for more healthy inspo from HonestlyFIT in the coming weeks. And as always, thank you so much for stopping by the site this year, for all your kind words, and for making our little Honestly fam a part of your daily routine! Happy New Year!! READ MORE
The holidays really snuck up on me this year. Seriously, it feels like it was just yesterday I dropped Fiona off for her first day of preschool! Fast forward 3 months, and she’s home with me on winter break, helping me hang the stockings, and put a few final touches on the Christmas tree. I’m grateful. Speaking of grateful, I am truly grateful to have friends like Yoko and Kayoko from Umami Mart who, in the spirit of the season, have generously offered our readers a chance to win this absolutely stunning Shigaraki Donabe Set.
If you aren’t familiar, the donabe is a traditional Japanese ceramic cooking vessel used to make countless dishes (rice, soups, stews, etc). This versatile style of cooking, known as nabemono (in the hotpot), is discussed in depth in the accompanying book, Donabe by Naoko Takei Moore. So today, to get your creative juices flowing (and your stomach rumbling) we’re sharing a rather simple nabemono recipe, courtesy of our friends at Umami Mart. TO ENTER to win the Donabe Set, simply hop onto Instagram, and follow the instructions on the post!