Just in Time for Passover…Your Guide to Kosher Shopping at 3rd & Fairfax

Ilana Muhlstein has spent the last couple months putting together a great list of her favorite Kosher products Whole Foods Market, 3rd & Fairfax has to offer. This Wednesday, March 26th at 6pm, she’ll be hosting her first Kosher, vegan, vegetarian, and gluten-free cooking class and Kosher shopping tour. To join the class, register at spffx.marketing@wholefoods.com

Ilana Muhlstein, R.D., is a Registered Dietitian Nutritionist with a Private Practice in Los Angeles. She also consults with Whole Foods on introducing more healthy Kosher products to the store.  Come visit Ilana for a Kosher Supermarket Tour and Cooking Demonstration on March 26th, 2014 at the Whole Foods on Fairfax and 3rd Ave.  ilanamuhlstein.com

Kosher Supermarket Tour “Cheat Sheet”

 Refrigerated Aisle (left of entrance):

  • Miso
  • Earth Balance Mayonnaise
  • Cedar’s Lane Hummus and Dips
  • House Foods Wonton Wrappers
  • 365 Tofu
  • House Foods Tofu Shirataki Noodles
  • Upton’s Natural Vegan Seitan (including bacon!)

Fish:

*You can bring your own knife for fresh fish

  • Dr. Preagers Fish Sticks
  • Smoked Salmon, White Fish and Whole Sockeye Salmon

Wine: Selection

Beverages:

  • Lakewood juices
  • Stevia Sodas
  • 365 Coconut Water

Powders/Supplements:

  • 365 and Spectrum Chia Seeds
  • 365 Whey and Terra’s Protein Powder- Dairy

Bars:

  • Think Thin, Luna Bars- Dairy
  • NuGo, KIND – Parve

Snack Aisle:

  • Sally’s Smart Nuts
  • Most 365 brand cookies, Popcorn, and Chips
  • Back 2 Nature Crackers
  • GO Raw powders and bars
  • Navitas Powders
  • Bearitos Popcorn
  • Black Bean Tortilla Chips

Oil/Vinegars:

  • 365 and Spectrum specialty oils (almond, olive, grape seed, etc.)
  • All 365 Spices
  • Bragg’s Nutritional Yeast, Apple Cider Vinegar, and Other Products

Baked Goods:

  • Enjoy Life Chocolate Chips and Chunks – Parve
  • Coconut Flakes
  • Gluten Free and Organic Cake Mixes- Parve
  • All Bob’s Redmill Products Including Flours and Seeds
  • 365 Baking Products
  • Honey
  • Spelt and Ezikiel Pasta
  • Rustic Crust Organic Pizza Crust

Canned & Pantry Goods:

  • All Amy’s Soups (k)
  • 365 Canned Beans
  • Eden Organic Beans
  • Lundburg, Arrowhead Mills & 365 Lentils and Dried Beans
  • 365 Ancient Grains Blend
  • *Large Bag of 365 Flax Seeds are Usually Under $3
  • 365 and Garden Taco Shells
  • Mary’s Gone Crackers and BlueDiamond Gluten-Free Crackers
  • Yehudah’s Whole Wheat Matzah
  • Organic Light Coconut Milk
  • Tasty Bite Indian Food
  • All San-J Marinades
  • Bone Sucking Sauce
  • Soy Vey Marinades
  • Black Bean Spaghetti
  • Ian’s Whole Wheat Panko Bread Crumbs

BBQ Rubs/Sauces:

  • 365 and Bone Sucking Dry Rubs
  • The Spice Hunter (including the pork rub, lol!)
  • Shiloh’s Sauces
  • 365 Mustard
  • Krazy Ketchup
  • Heinz Organic Ketchup
  • Spectrum and Hain Mayonnaise
  • Gold Mine Probiotic Kraut
  • Gold’s Horseradish
  • 365, Lakewood and Santa Cruz 100% Pure Lemon Juice
  • 365 Canned Tuna and Salmon
  • Salmon Jerky

Refrigerator (back wall):

  • Immaculate Parve and Gluten Free Cookie Dough
  • Alta Dena and Horizon Cottage Cheese
  • 365 Light Whipped Cream Cheese
  • 365 Kosher Cheddar Cheese
  • Strauss, Siggi’s and Wallaby Yogurt
  • Lifeway Kefir
  • Blue Diamond Almond Milk and 5x Protein Almond Milk
  • Spelt Ginger Snap Cookies
  • Assorted Kosher Baked Goods

Freezer:

  • Amy’s Burritos and Pizza’s (k)
  • VitaTop Muffins and Muffin Tops
  • Yasso Greek Frozen Yogurt Bars
  • Soy Good Vanilla Ice Cream
  • Ezikiel Bread
  • Frozen Fruits and Vegetables (per your hashkacha)
  • Gardein – Some Varieties of Meatless Foods

Got Kosher Challahs (Including Small Size)

Most Juices, Teas, Cereals

3 Easy Tips To Reduce Stress by Guest Blogger, Jessica Pantermuehl

In small doses, studies suggests that stress has the value of kicking our immune system into gear and possibly even fighting potential illness. However, an abundance of stress left unchecked can create detrimental health issues – physically and mentally. Too much stress on the body can cause problems ranging from headaches and insomnia to heart disease, high blood pressure, obesity and diabetes. Emotionally, people with high levels of stress often suffer from overeating or undereating, substance abuse, anxiety and depression.

The next time you start to feel overwhelmed, try the following three tips and notice if you feel calmer and more refreshed:

 1. It’s hard to imagine that something as native and simple as breathing can greatly reduce the negative impact of stress. Take a breath in for 4 counts, hold for 2 counts, and exhale for 4 counts. Do this for 1 minute or until you feel more present and less frantic. You can do this anytime and as often as necessary - while at your desk, driving or right before a business meeting.

 2. Go for a short walk, preferably outside. Take 5-10 minutes and walk around the block, noticing the environment around you. This will help shift your attention away from stressful subjects, giving you an opportunity to consider them with a fresher point of view. If the sun is out, that short burst of sunlight will increase the production of endorphins and serotonin in your brain to give you a positive mood boost.

 3. The benefits of essential oils are well documented. In particular, lavender essential oil is known for its calming and soothing aroma, proven to help headaches, exhaustion and anxiety. Keep a small bottle of lavender essential oil in your bag or at your desk and rub a drop between your palms before taking a deep inhale. You can also dab a small drop at the back of your neck.

So try out these techniques and see how close you can come to cultivating a stress-free March!

 About the Author:

As the founder of Beautifully Balanced Nutrition, Jessica is known as a passionate and caring Holistic Nutrition Counselor. She uses an integrative approach when consulting her clients, with an emphasis on whole foods integration, gentle cleansing and nutrition education. Certified by the American Association of Drugless Practitioners, Jessica is also a graduate of the Institute for Integrative Nutrition.

Lose 2x More Weight With Probiotics By Ilana Muhlstein, R.D.

Probiotics refer to healthy bacteria. The human gut and colon hold about 100 trillion microorganisms of bacteria. The goal is to have a large concentration of this “good” bacteria in comparison to “bad” bacteria, such as e.coli. Having a favorable gut flora consisting of probiotics has been shown to improve immune function and gut integrity. However, now we are finding a link between probiotics and increased weight loss as well.

It has been found that the make-up of bacteria in the gut differs between obese and thin people. This is likely because obese people tend to eat foods higher in fat and lower in fiber. This makes sense given that many fiberous foods, such as beans and artichokes, actually serve as prebiotics, which act as sort of a fuel to promote probiotics.

Professor Tremblay studied the idea of giving overweight and obese individuals probiotics to discover whether or not it can help improve their weight loss attempts. The professor studied 125 overweight and obese individuals and put them through the same 12-week weight loss program followed by a 12-week weight maintenence program. He gave half of the participants a daily probiotic pill and the other group a placebo. While there were no notable differences among the men of the study, the women taking the probiotic lost much more weight than the women taking the placebo during the weight loss portion of the study, 9.7 pounds versus 5.7 pounds! Even during the maintenance stage, the placebo group of women stayed the same weight while the probiotic group of women continued to lose weight for a total average of 11.4 pounds per person- DOUBLE the weight loss of the placebo group!!!

Where can you find probiotics you may ask? All fermented foods contain probiotics. For example, yogurt (must say “contains live and active cultures”), kefir, raw unpasteurized sauerkraut (great product below), miso (high in B vitamins, but also in sodium), tempeh (also high in protein!), and Kombucha (great product below).

Gold Mine Kraut is Organic, Raw, Kosher, and only 10 calories per quarter cup! There are also about 468 million microorganisms of live lactobacillus and bifidobacterium probiotic species per 1/4 cup serving! It’s great for adding to salads and wraps! Find it now at Whole Foods on Fairfax and 3rd avenue.

 

GT’s Organic Raw Kombucha is Kosher, Gluten-Free, Vegan and the Multi-Green (my favorite) contains superfoods, spirulina and chlorella. It has about 70 calories per bottle with 2g of protein. One bottle also contains 1 billion species of each Bacillus coagulans and S. boulardii probiotic strains. You can find these at Whole Foods everywhere, with a huge selection at the Whole Foods on Fairfax and 3rd.

References:

Marina Sanchez, Christian Darimont, Vicky Drapeau, Shahram Emady-Azar, Melissa Lepage, Enea Rezzonico, Catherine Ngom-Bru, Bernard Berger, Lionel Philippe, Corinne Ammon-Zuffrey, Patricia Leone, Genevieve Chevrier, Emmanuelle St-Amand, André Marette, Jean Doré, Angelo Tremblay. Effect of Lactobacillus rhamnosus CGMCC1.3724 supplementation on weight loss and maintenance in obese men and women. British Journal of Nutrition, 2013; 1 DOI: 10.1017/S0007114513003875

Ilana Muhlstein, R.D., is a Registered Dietitian Nutritionist with a Private Practice in Los Angeles. She also consults with Whole Foods on introducing more healthy Kosher products to the store.  Come visit Ilana for a Kosher Supermarket Tour and Cooking Demonstration on March 26th, 2014 at the Whole Foods on Fairfax and 3rd Ave. ilanamuhlstein.com. Instagram @BeautifulNutrition

Miso Hungry by Guest Blogger Ilana Muhlstein, R.D

Image source: http://gohansociety.org/wp-content/uploads/2013/08/natural-miso.jpg

Miso is a hot commodity, not only for it’s bold and savory flavor but also for its health benefits.  Miso is a complete protein, containing all essential amino acids. It is also fermented and contains healthy probiotics and high amounts of trace elements such as copper and manganese.  Oddly enough however, it is almost impossible to find kosher miso in Los Angeles!

I had searched almost every supermarket in L.A. until I finally found the perfect red miso by the brand Marukome. It also happens to be non-GMO and free of artificial additives, which is always a major plus. Later I posted a picture on my Instagram page of a miso vinaigrette recipe I made and so many of my friends started texting me asking me where I found this golden gem. The answer, my friends, is at Whole Foods on Fairfax and 3rd Ave, in the refrigerated section.


Fun Fact: La Gondola, the delicious and well-known kosher restaurant in Beverly Hills, also gets their miso from Whole Foods. Who knew?

Ilana Muhlstein, R.D., is a Registered Dietitian Nutritionist with a Private Practice in Los Angeles. She also consults with Whole Foods on introducing more healthy Kosher products to the store.  Come visit Ilana for a Kosher Supermarket Tour and Cooking Demonstration on March 26th, 2014 at the Whole Foods on Fairfax and 3rd Ave.  ilanamuhlstein.com

It’s Kosher! with Ilana Muhlstein

Special thanks to our guest blogger, Ilana Muhlstein!

In April of 2013, Kosher homes across the country were in an uproar over Trader Joe’s decision to change their chocolate chips from parve (free of dairy or meat ingredients) to dairy. For Orthodox Jews who refrain from eating milk and meat together, this meant that they could no longer enjoy the chocolate chips with a meat meal. This may seam like a frivolous issue to some, but for the Jewish community it was the talk of the town for months. People were travelling to Trader Joe’s stores far and wide to snatch up the last batches of parve chocolate chips. The craze became so well known, that The Wall Street Journal even wrote a story about it.

Picture Source: http://www.enjoylifefoods.com/chocolate-for-baking/mini-chips/


One thing most Orthodox Jews did not realize is that just around the block at Whole Foods, there are loads of even more delicious kosher parve chocolate chips from the brand Enjoy Life. Not only are the Enjoy Life chocolate chips vegan and dairy-free, they are also soy-, nut- and gluten-free, and contain no artificial ingredients. Additionally, Enjoy Life carries several different varieties of chocolate chips including regular morsels, mega chunks, and mini chips. Just make sure you eat them in moderation, because they sure are tasty!

lana Muhlstein, R.D., is a Registered Dietitian Nutritionist with a Private Practice in Los Angeles. She also consults with Whole Foods on introducing more healthy Kosher products to the store.  Come visit Ilana for a Kosher Supermarket Tour and Cooking Demonstration on March 26th, 2014 at the Whole Foods on Fairfax and 3rd Ave.  ilanamuhlstein.com

Cooking the Goose!

Happy Holidays from Whole Foods Market, 3rd & Fairfax!

It’s difficult to be away from family during the holidays, but a taste of home isn’t far away! This year, I’m “borrowing” my mother’s recipes and bringing a little bit of Jersey to my home in Los Angeles. For as long as I can remember, we have always had a goose for Christmas, and this year I’m attempting the impossible…trying to cook just like Mom!

If you’re looking for something different this holiday season, try a goose. If you love dark meat of turkeys, you’ll love the gamier goose. There’s less meat than a turkey, so if you’re hosting a party that has more than 8 people, you may want to pick up two geese.

For the perfect accompaniment, serve the goose with the red cabbage slaw. It can be served hot or cold.

Cooking the Goose!

Remove and discard neck and giblets from the cavity of the goose, then thoroughly rinse inside and out with cool, running water. Pat dry with paper towels and transfer goose to a roasting pan. Prick goose skin all over with a paring knife then generously season inside and out with garlic powder, salt and pepper. Take 2 navel oranges and prick them too and put in the cavity. Tuck in legs or tie them together with kitchen twine.
Set goose aside on the counter at room temperature about 1 hour before you’d like to begin roasting it. Meanwhile, preheat oven to 450°F. When the oven reaches 450°F, place the goose in oven and lower temp to 350°F and cook at 25 minutes per pound.

It’s really that simple!

Red Cabbage and Apple Slaw (serves 6)

  • 1 large onion, chopped
  • 1 Granny Smith and 1 Fuji apple, halved, cored, and sliced
  • 1 head red cabbage (2 pounds), cored, quartered, and thinly sliced
  • Coarse salt and ground pepper
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons of honey
  • ½ cup of extra virgin olive oil
  • ¼ cup of water

Sauté the onions in extra virgin olive oil until translucent. Add the cabbage and apples and toss lightly. Add the honey, apple cider vinegar, salt, and water. Cover and cook for 1 hour until the flavors have married and everything has wilted. Add salt and pepper to taste.

 

The Fig is Up!

The dog days of summer are rapidly coming to an end. School is back in session and vacations are a thing of the past. But, no one told the wonderful end of summer fruit and vegetables! To me, this is the best time of year…red and white corn, heirloom tomatoes, dragon fruit, avocados, and of course, FIGS!!!

These delectable morsels are great on pizzas, served with cheese, wrapped in prosciutto, thrown on the grill, or on their own, in their purest form. Throughout the year, I always have dried figs on hand (they taste just like our childhood favorite fig bars) as a great snack but when they’re in season, look out!  

Give this later summer salad a try, a great crowd pleaser and delicious to boot.

Ingredients: 

  • 5 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic, finely chopped
  • 1/4 teaspoon honey
  • 1/8 teaspoon pepper
  • 8 fresh figs, halved
  • 1 pound spinach, stemmed and washed
  • 1 yellow bell pepper, cored, seeded and thinly sliced
  • 1/2 cup thinly sliced red onion
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pecan pieces, toasted

Method: 

Combine 1/4 cup of the oil, lemon juice, garlic, honey and black pepper to make a dressing; set aside. Preheat grill. Rub figs all over with remaining 1 tablespoon oil, then grill, skin side up, over a medium hot fire for 2 to 3 minutes.

Toss spinach, bell peppers, and onions with dressing in a large bowl. Transfer salad mixture to 4 plates, then sprinkle with feta and pecans. Place 4 pieces of grilled fig on each plate and serve.

 

 

Going Raw with Chef Be*Live

Rock and Roll was here last night! Pioneer raw, vegan chef Brian Lucas, aka Chef Be*Live, rocked and rolled his way into 3rd & Fairfax’s hearts. Besides the food (which was AMAZING) Chef Be*Live gave an animated presentation (even with a kidney stone-Ouch!) holding the attention of all who participated. We were so lucky he stopped by, shared his amazing talents in the kitchen, and shared his new book, Going, Going, Gone Raw! Can’t wait to have him back soon.

We all love gazpacho, but try this new twist thanks to Chef Be*live! You may never go back to the traditional one.

FRUIT GAZPACHO

By Chef Be*Live

INGREDIENTS

• 1 cup cubed pineapple, about 1/4 pineapple

• 1 cup cubed jicama, about 1/4 jicama

• 1 cup cubed mango, about 3/4 large mango

• 1 cup peeled and quartered cucumber, about 1

cucumber

• ½ cup finely chopped cilantro

• ¾ cup diced yellow onion

• 1 cup diced tomatoes, about 2 tomatoes

• ½ cup or about 6 dates, packed

Broth

• 2 Tbs lime juice

• ¾ cup orange juice

• 1 cup tomatoes, coarsely chopped, about 2 tomatoes

• 3 Tbs agave

• ¼ cup cilantro

• 1 tsp jalapeño

• ¼ cup pineapple

• 3 Tbs yellow onion

• ½ tsp apple cider vinegar/coconut vinegar

• 2 tsp salt

• 1 ½ cups water

 

DIRECTIONS

First, prepare the jicama, cucumber, tomato, and

mango. Place in a bowl and mix. Then add the minced

onion and cilantro. Toss. Add the chopped dates and

pineapple and toss again. Set aside.

To prepare the broth, blend the lime and orange juice,

pineapple, vinegar, salt, and agave first. Blend till

smooth, starting at a low setting and gradually increasing

the speed until smooth. Then add the cilantro, tomatoes,

jalapeño, and onion. Pulse three times or until the soup

contains fine but visible particles of cilantro and tomato.

Finally, pour the broth over the fruit mixture and stir

slightly. Chill or serve immediately.

California Seafood Stew

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I absolutely love, love, love seafood stew. The summer brings an array of fabulous ingredients from the sea regardless of where you are in the world. If there is a coastline, there is some variety of fish stew! If you’re in France you might try bouillabaisse, a traditional Provencal fish stew; if you’re in Rome, you might try cioppino, an Italian-inspired seafood stew; if you’re in New England, go for the ever popular clam chowder; and if you’re in southern California, instead of heavy cream as the thickener, you might find it’s been substituted for coconut milk (a personal favorite, see recipe below)

If you’re ever in the Santa Barbara area I encourage you to try the seafood stew at Jane’s, a small restaurant on State Street with HUGE flavor.  But if Santa Barbara isn’t on your itinerary, swing by our seafood department and try this recipe, an ode to Jane’s.

California Seafood Stew

Ingredients:

·         1 1/2 to 2 lbs of firm white fish. For example try halibut, swordfish, or cod cut into large portions

·         1 to 2 lbs of shellfish (shrimp, clams or mussels would be delicious)

·         2 large cloves of garlic, minced

·         2 tablespoons of lemon juice

·         2 cups of sweet yellow onion

·         ½ lb organic red potatoes,  diced into bite sized pieces

·         2 cups of chopped tomatoes

·         1 cup of Maui Brew coconut porter

·         1 cup seasonal fresh peas, try snow, English, or snap for a nice variety (if there are no fresh options, use organic frozen peas)

·         1 cup of fresh white corn (frozen is ok if the corn isn’t in season)

·         2 cups of a selection of fresh, diced mushrooms (shitake, baby portabella, oyster, etc would work great)

·         2 handle full’s of baby spinach

·         1 14 ounce can of coconut milk

·         Extra virgin olive oil

·         1 tablespoon of paprika

·         Pinch of crushed red pepper

·         Salt and pepper to taste

·         Fresh cilantro for garnish

Method:

Over medium heat, in a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil. Add the chopped onion and cook a few minutes until softened. Add the potatoes and sauté until lightly browned. Add paprika, crushed red peppers, salt and pepper to taste and stir ingredients until coated.  Add the beer and tomatoes and bring to a boil. Once the liquid has reduced, add the mushrooms and peas. Bring to a simmer and cook until the mushrooms are softened. Then comes the fish! Add the white fish first and cook until ¾ done, then add the shell fish. You may want to add a little water, fish, or vegetable stock if it’s too dry. Bring back to a simmer, cover and cook for 5-7 minutes. Remove lid and add the coconut milk and corn. Simmer on the stovetop for 15 minutes then add the spinach and cilantro. You may need to add more seasonings, so this would be the time to do so. Add a fresh squirt of lemon juice just before serving.

 

Pure Energy Chef, Steve Factors “Peach and Heirloom Tomato Gazpacho”

Pure Energy Chef, Steve Factor was back last night and I have to share his Peach and Heirloom Tomato chilled soup, simple ingredients but serious depth. Wow! Great thing about this type of soup, the longer it marries the better it tastes, so try making it a day ahead and see how amazing it is!

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PEACH HEIRLOOM TOMATO SOUP (serves 4)

·         4 Yellow Peaches

·         4 Heirloom Tomatoes

·         1 Red Bell Pepper

·         1 Avocado

·         1 Green Onion

·         1 small bunch of Cilantro

·         1 tsp Cumin Powder

·         1/4 tsp Sea Salt

 

Combine all the ingredients in a high speed blender and puree until it hits desired consistency. If you prefer a chunkier version, leave half of the peaches, tomatoes, and avocados and add to the puree at the end.