Big Bear Hiking: Castle Rock

A couple weekends ago, my husband and I took a quick overnight trip to Big Bear for some quality mountain-lake-infused fresh air. We hiked Castle Rock in the morning before heading back to LA. Though difficult to find the trailhead, this 3 mile round-trip trail was easy and fun to navigate, with opportunities for amateur-friendly rock climbing and astounding views the entire way up.




Getting to the trailhead: Off of Big Bear Blvd, just west of Talbot Drive, the trail starts and ends on the southeast (non-lake side) of the road near the 40 MPH sign. There's also a trailhead sign (but some of us didn't see that any of the 3 times we passed it).

What To Eat for Better Skin

Want glowing skin all year-round? Whether you're trying to reduce acne, prevent wrinkles, or improve the health of your skin, nutrition plays a major role. Healthy skin cells not only help us look our best, but they are involved in important functions, including: hair & nail growth, immune and nerve function, energy storage, and body temperature regulation. Optimize this complex body system with liberal SPF application and a healthy diet. Here are a few skin-focused nutrition tips:

• Choose complex carbohydrates. Research shows that eating a diet with a high glycemic index contributes to acne. Foods with a high glycemic index are those that increase blood sugar rapidly, causing your body to produce more insulin. This insulin response leads to hormone-, sebum- (skin's natural oil), and cell-production that cause acne. For carbohydrates, choose whole grains, yams with skin, beans, peas, lentils and, as always, fruits and vegetables. Limit refined flour and sugar. 
• Limit dairy. Though the research is not conclusive, there may be a correlation between milk intake and acne. If acne is a concern, consider non-dairy milk alternatives like almond or soy milk.
• Consume healthy fats. Our skin has a lipid barrier which is maintained by essential fatty acids in our diet. Keeping this barrier strong creates a natural moisturizing effect by slowing water loss. Focus on omega-3s from fish, flax, and walnuts, and omega-6s from plant oils, nuts, and avocados. 
• Get your antioxidants! Protect skin from photoaging and our environment's other harmful free-radicals an antioxidant-rich diet. Green tea and red ginseng have both been linked to improved skin elasticity (fewer wrinkles!). Other antioxidant-rich foods include dark chocolate (just a small portion will do the trick!) and fruits & vegetables. 

Swordfish with Chimichurri

Chimichurri is often served over steak, but swordfish is another delicious pairing-- the fish's firm texture holds up on grill and its flavor to the strong herbs of the sauce. Anytime you're serving seafood at home, do your best to buy sustainably-caught fish from a reliable vendor (I bought the swordfish from Smart Fish Co at my local farmer's market- I buy from them every week and trust their taste and stock completely).

The Nutrition Rundown: Swordfish tastes great and is a lean protein choice, leaving behind the saturated fat in fattier pork and beef. The downside? Swordfish is a predatory fish making it higher in mercury than many smaller fish. If you love swordfish and other large predators like tuna and mackerel, avoid mercury-overconsumption by buying domestic (versus imported) and enjoying a moderate portion about once a month. Check out the Environmental Defense Fund for a guide to best and worst mercury choices.

Swordfish with Chimichurri

Ingredients

For the Chimichurri: 

4 garlic cloves
1 shallot, roughly chopped
1 jalapeno, seeds removed and chopped
2 cups fresh cilantro leaves
1 cup minced fresh flat-leaf parsley

1/2 cup red wine vinegar
3/4 cup extra-virgin olive oil

Salt and pepper

For the Swordfish: 

2 x 4-6oz swordfish steaks

2 Tbs olive oil

salt and pepper

Directions

1. Place all ingredients for chimichurri in food processor and pulse to chop and combine. (If you don't have a food processor, finely chop/mince garlic, shallot, jalapeno, cilantro, and parsley. Stir together with vinegar, oil, salt and pepper.) Set aside prepared sauce. 
2. Preheat grill or grill-pan to medium-high. Rub swordfish with olive oil, salt and pepper. Place on pan for ~4-5 minutes per side until cooked (if you want hash marks, twist 90 degrees about halfway through cooking each side). 
3. Serve grilled swordfish topped with chimichurri. 

Fresh Pick of the Week: Heirloom Tomatoes

Photo from the Melrose Place Farmers Market

In most of the country, heirloom tomatoes are at the peak of their season (in Southern California, we're lucky enough to have these vine-ripened delicacies nearly year-round). So just what are these unusually shaped and splotchy tomato varietals?

Heirlooms are so named because their seeds can be easily passed down from gardener to gardener (and that's just what gardeners have done for centuries!). They grow "true to seed," meaning that when you replant the seeds of one plant, the new tomato plant will yield a similar fruit. Over the years, a number of varieties have taken favor, and you can check out the many colors, shapes, and taste descriptions here. While their often superior taste may be in part from their breed, it also is likely due to the fact that they are allowed to ripen on the vine, making them their peak of flavor and ripeness when they get to your plate. Heirloom tomatoes, unlike many commercial varieties, can split easily, making them more susceptible to spoilage. Choose intact fruits and use them shortly after purchase from the market or picking from your garden.

Enjoy heirloom slices alongside any summer dinner, chopped into fresh salsa or sauce, or try this fast, easy summer salad recipe:

Easy Heirloom Tomato Salad

Serves 4

Ingredients

2 large heirloom tomatoes, diced

2 Persian cucumbers, sliced (these are small; you can also use ~1/2 your standard cucumber)

1/4 red onion, diced

Juice of 1 lemon

1 Tbs olive oil

salt and pepper

Toss all ingredients in large bowl and enjoy! 

Connie and Ted's

A New England style fresh fish bar in the middle of West Hollywood? Yes please! Connie and Ted's offers a great bar, raw bar, and uncomplicated seafood, all sustainably and freshly caught. Last Friday, we enjoyed sitting at the raw bar and asking every oyster question we'd had pent up for the last decade to the very knowledgeable shellfish "bartenders". As someone with lots of oyster-love and little oyster-know-how, the list that came with the chef's selections was a welcome cheat-sheet!



Here's a look at everything we enjoyed:

Chef's selection of a dozen oysters

My drink...someone else's dinner. Maybe crab next time?

Little Gem Lettuce
A great take on the classic wedge salad

Market Fish: Sea Bass with a side of Onion Rings (all shared!)

Endive, Artichoke & Fig Salad with Lemon-Garlic Vinaigrette

Overdo it over the holiday weekend? Enjoy this light, refreshing salad, made with artichoke hearts and 2 forms of endive: frisee & radicchio. Endive varieties are similar to lettuce, though heartier and slightly bitter. Mixed with the vinaigrette and tossed with sweet figs, this salad is full of flavor! 

The Nutrition Rundown: An excellent source of vitamin A (for immune-health and vision) and a hefty dose of filling fiber. Get tons of flavor for not-too-many calories. 

Endive, Artichoke & Fig Salad with Lemon-Garlic Vinaigrette

Serves 6

Ingredients

For vinaigrette:

Juice of 2 lemons

2 Tbs Dijon mustard

1 large garlic clove, minced

Salt and pepper

3 Tbs olive oil

For salad:

1 head frisee (aka curly endive), end removed and leaves roughly chopped

1 head Treviso (or Radicchio), end removed and sliced

1 ½ cups artichoke hearts, quartered (use steamed frozen or fresh, or drain canned)

3 Tbs toasted pine nuts

~5 figs, sliced

Directions

1.  Make vinaigrette: whisk lemon juice, mustard, and garlic. Add salt and pepper. Continue whisking and slowly drizzle olive oil into mixture.
2. Toss frisee, Treviso, artichoke hearts, and pine nuts in large bowl with vinaigrette. Add vinaigrette and toss. Taste and season salad with salt and pepper as needed.
3.  Place sliced figs on top of salad. Serve cold or at room temperature. 

July 4th Dessert: Patriotic Berry Tart

A few years ago, I adapted this tart recipe from one I found in Real Simple .  It’s quick and easy and such a hit. Use any berries that are in season and play around with fun color combinations depending on your occasion.

The Nutrition Rundown: Fresh, seasonal berries add fiber, antioxidants, and yummy sweetness without too much added sugar. 

Patriotic Berry Tart

Ingredients

flour for the work surface

1 8-ounce sheet frozen puff pastry, thawed

1 egg, beaten

1 tablespoon granulated sugar

4 ounces cream cheese, softened

1/4 cup heavy cream

2 teaspoon grated lemon zest

3 tablespoons confectioners' sugar

2 cups mixed berries

1. Heat oven to 375° F. On a lightly floured surface, unfold the sheet of pastry and roll it into a 10-by-12-inch rectangle. Transfer to a parchment-lined baking sheet.
2. Using the tip of a knife, score a 1-inch border around the pastry without cutting all the way through. Brush the border with the egg and sprinkle with the granulated sugar. Bake until golden and puffed, 18 to 22 minutes.
3. Using the tip of a knife, rescore the border of the cooked pastry without cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature, 15 to 20 minutes.
4. Meanwhile, with an electric mixer, beat the cream cheese until smooth. Add the cream, lemon zest, and 2 tablespoons of the confectioners’ sugar and beat until smooth. Spread the cream cheese mixture evenly within the borders of the pastry.
5. Arrange the berries in a single layer over the filling and sprinkle with the remaining tablespoon of confectioners’ sugar.

Fresh Pick of the Week: Cantaloupe

Cantaloupe is a variety of muskmelon (a species of melon native to the Middle-East) that in season from March-September depending on what part of the country you're in --June-September is peak season out here in California.

Need to know how to pick a cantaloupe? The melon should have a flowery, sweet smell with some give with pressure to the sides (no super soft spots, which mean spoilage!). Like choosing oranges or stone-fruits, select a melon that feels heavy for its size.

Slice in half, remove the seeds, and cut out the flesh to serve. Diced cantaloupe is less than 60 calories per cup and is high in vitamins A and C, for immune, vision and skin health. Try this melon:

• As a great snack/dessert on its own; 
• In a fruit salad tossed with fresh mint and blueberries; or 
• Cubed and wrapped with prosciutto as a savory appetizer.

Healthy Artichoke Dip

The Artichoke and Spinach Dip appetizers at restaurants are alarmingly high in calories, saturated fat and sodium. If we assume the Applebee's portion serves 4 people, the dip with the chips come in at 330 calories, 22 grams of fat (6 grams saturated fat), and 655 mg of sodium. That's about a third of your recommended fat and sodium intake just from this appetizer. Yikes!

I decided to try out a healthy take on this appetizer favorite, substituting white beans for all the creamy condiments that go into the standard version. I used kale in place of spinach just for a change of pace. The nutrition facts below are without chips/crackers/veggies for dipping, but you can already see a stark difference! 

The Nutrition Rundown: The bean substitution lowers fat and boosts fiber, to save you calories and make you feel satisfied. A sizzling sprinkle of cheese over the top gives all the flavor, without the over-the-top calories of the standard cream-filled version. If you're watching your waistline, try veggies for dipping in place of chips or crackers. 

Healthy Artichoke Dip

Serves 8-10

Ingredients

4 cloves garlic

12oz can low sodium white cannellini beans, rinsed and drained

1 cup chopped kale leaves, stems removed

Juice of 1 lemon

2 Tbs white wine vinegar

½ tsp salt

½ tsp black pepper

12 oz fresh or frozen artichoke hearts, steamed (frozen steam easily in microwave)

2 Tbs olive oil

¼ cup Parmesan cheese, shredded

Directions

1. Preheat oven to 375 degrees.
2. Pulse garlic cloves in food processor for a few seconds until chopped. Add beans, kale, lemon juice, vinegar, salt, and pepper and pulse until pureed. Add artichokes. With food processor running, pour in olive oil slowly through hole at top of food processor and blend until well combined—artichokes do not need to be fully pureed.
3. Add dip to 9x9 inch baking dish. Bake 10 minutes. Remove from oven, add Parmesan to top and place under broiler for 2-3 minutes, until cheese is golden brown. 
4. Serve warm with whole grain crackers, tortilla chips or crudités. 

Fresh Pick of the Week: Apricots

California apricots are in season now! Apricots are a sweet-and-tart fruit from the plum family, with a short peak season from May-July in California, lasting through August other parts of the country. While they're an easy, low-calorie and vitamin A-rich treat on their own, apricots are also delicious...

• halved and grilled with summer skewers,
• stewed over ice cream, 
• peeled and muddled into a summer cocktail. 

Enjoy!