Taiwanese Beef Noodle Soup - Share a Taste of Home with Friends

When traveling, few things unite people like a great meal prepared and shared together. Food is such a natural and direct way to learn about a culture, which is why I love to cook with friends, a tradition that started many years ago abroad. To me, the kitchen is a creative space. A place full of experimentation, chaos and laughter and our friend's kitchen over at Wilson Creek Pottery is no exception. Recently, we traded in the hustle of the city for a scenic weekend visiting them in Spring Green, Wisconsin.

• • •

In their lovely kitchen, we were surrounded by the warmth of their hospitality and their pottery.
It was the perfect spot for trading secret ingredients and resources. 

Our friends love to travel out in the world and from their own kitchen. They can't help but bring back inspiration from their travel. Their last big trip in India, solidified their love for Indian cooking and Ayurveda. When we last visited, they treated us to Indian fare. From handmade chapatis to showing us how to make our own ghee! 

• • •

This time their adventurous mood was set on asian noodles and a perfect chance for me to return the generosity. They knew of my love for noodles and asked if I could show them how to prepare a dish. There was no question. I had to share with them one of my favorite noodle dishes: Taiwanese Beef Noodle Soup. (Pictured above) What is delightful about this dish is the complexity of the broth. It's an iconic staple and something I grew up on. To understand my love for noodles is to know me and I was more than happy to share a piece of my home with them. I can have it morning, day or night and my husband couldn't really comprehend this until he saw for himself...the land, people and food of my first home. After a few days into our trip to Taiwan, my husband looked at me knowingly and said, "I get it now."  

• • •

And so today we would all join in culinary adventure to experience the flavors of Taiwan from a cozy house in farm country, Wisconsin. Our plan was ambitious but we made sure to give ourselves ample time. The plan was to prep the broth, the most effort and time intensive part of the dish and we'd prepare it to a point, so that the flavors could be melding while we took a hike nearby.   

And when we tired ourselves of the snowy hills and neighboring animal friends...we would come back home to a simmering broth that would be ready for us. 

• • •
I'm happy to report that our bellies and hearts were full...Now it's your turn! Try it in your own global kitchen!
--> Head over to The Dining Traveler where I shared with her the recipe.

What taste of home would you share? 
• • •
Get everyday adventure ideas @LiveLikeYoureTraveling  

Anguilla Island Life On Tap - Learn to Make Coconut Oil Like a Local

For a while now, Lacy Yamaoka has tempted us with the sights of intoxicating turquoise waters, glimpses of island culture and alluring drinks with a view. Our curiosity was piqued and we needed to learn more about this island life! Her captures @lcyamaoka emanate a relaxed state of mind, a great reminder to slow down and savor life. Originally a Texan, she has called many places "home," before settling in Anguilla (for now). As a luxury travel writer, she shares with us the best of what the Caribbean offers. To experience life like a local, is to see through the eyes of our global neighbors. So Lacy took us along on her adventure to learn how the local Anguillians prepare the island's "liquid gold." And don't worry, if you can't make it to the island, you can make the island come to you...

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Part of picking up your belongings and heading for a fresh start in a new place is to discover unfamiliar customs, adopt a different lifestyle and in many cases do as the locals do. Natural facets of the Caribbean culture are to slow down, laze in the sun, soak in the salty-blue sea, and sip from the coconut. From their tropical fragrance to the refreshing taste of their flesh, coconuts are traditionally a nutritious staple in many equatorial corners of the world and have recently hit the health scene as a bona fide, magical ingredient.

Culturally worldwide, we are reaching back to our roots and rediscovering organic and whole foods are truly the secret to living well, with coconut oil dubbed as the ultimate elixir for longevity.

There is a plethora of coconut oil on the shelves, it is rather overwhelming to choose which is best from hydrogenated, expeller-pressed, cold-pressed, refined, unrefined, virgin, and organic. To give you a bit of insight, refined oil is chemically-treated, bleached and deodorized which can cause the coconut oil to lose it’s potency and scent. Hydrogenated oil is a type of refined coconut oil that is injected with hydrogen resulting in trans fat, which we all know is bad news for our diet. Expeller-pressed, cold-pressed, organic and virgin coconut oils are unrefined, which means they are not chemically-processed and actually maintain their content of medium-chain fatty acids and lauric acid, which are superfoods for your heart and brain.

The best tip is to choose the most unrefined oil, or virgin, and simply stay away from the rest.

Lacy Yamaoka, Anguilla Island Life, Make Coconut Oil

Many locals living on the island of Anguilla make their own coconut oil from their endless supply of trees in their beach-lined backyards. This at-home method is often referred to as the wetmilling process, meaning the oil is literally extracted from the wet coconut meat and it’s milk. In the final step of the extraction process, the oil is boiled out at a high temperature for an extended period of time allowing the antioxidants to dissolve into the oil, creating the most pure version of them all, virgin coconut oil. 

With guidance from Erica Pagliuco, my fellow coconut-o-phile, we tackled a culinay first taught by the locals and created a modest amount of oil and bottled up our summertime scent. This is a two-day process so the value may seem dubious, although the benefit is a little goes a long way and lasts up to six months if you use it sparingly. Topically, it works wonders and we highly recommend this nutty-delight drizzled over a bowl of warm popcorn. There is something about the real deal that hooks a true island lover {Read: 8 Ways to Spoil and Island Lover} and this by far cures our pursuit to create an endless summer.

Enjoy our island adventure batching up our own coconut oil and if anything join us in our new-found appreciation for the simple life! 

• • •

Learn to Make Coconut Oil Like a Local

Lacy Yamaoka, Anguilla Island Life, Make Coconut Oil

What You Will Need

• 7-10 coconuts
• A machete (or a friend with one in our case, Richie!)
• Food Processor or Blender
• 3 large bowls
• 1 large boiling pot
• Cheesecloth or tea towel
• Gas Stove (Electric stove adds time)
• Medium-sized strainer or sieve

How to Prepare

1 - Gather fresh coconuts. Shake them to make sure they have water in the nut to deem them mature.
2 - Peel off the outer fibrous coat and crack the green coconut to access the inner fruit using the machete.

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3 - Pour out the water or preferably drink it from the inner fruit. Why not, it’s full of electrolytes to keep you hydrated for the rest of the feat!

anguilla locals make coconut oil

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4. Using a flat head, knife or tool, gently separate the coconut meat from the hard shell. 
5. In the kitchen, break meat into small chunks and put into food processor with a little water to get it moving. Pulse until finely chopped.

anguilla locals make coconut oil fresh

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6. Place chopped meat into large bowl and fill bowl with cold water until quite full. 
7. Let the coconut meat soak on the countertop for about 30 minutes in the water while processing all of your coconut meat.
8. Prep another bowl with strainer/tea towel and strain milk from the meat by twisting, squeezing, pushing and pressing into new bowl using the set-up.
9. Repeat several times to extract as much milk (which contains the oil) from the meat.

anguilla locals make coconut oil fresh

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10. Make room in your refrigerator for the bowls and refrigerate overnight.
11. The next day the surface of the water will be coated with a thick layer of white, hardened coconut milk which contains the oil.
12. Collect and strain all of the hardened, white pieces into a pot which will next be placed on the stove. Be sure to strain as much of the white pieces as possible into the pot using a slotted spoon or strainer.
13. Boil on a high heat for about an hour constantly stirring to avoid burning. This step ensures final extraction of the oil from the milk.
14. The coconut water evaporates over time leaving behind a brown debris which you will finally strain and toss out. The old-school locals use the debris to make a coconut “cake” they bake in the sun.

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15. You are left with a golden oil ready for bottling. The best benefit of all is you will have remarkably baby-soft hands from all your hard labor.

fresh coconut oil in anguilla

 Lacy's Favorite Uses for Coconut Oil 

1 - Whipped Body Oil. Add the unmelted coconut oil to a saucepan/kitchen aid with your favorite few drops of essential oil - I love eucalyptus or lavender and whip on high for about 5 min. It's nice and whipped for you to put on before bed after a bath. 

2 - Hair Treatment/Mask. Heat a few tablespoons of oil, finger or comb through and then wrap head in towel for 30 minutes...then shower and wash hair regularly. Lemongrass essential oil is nice in this. I feel the oils make it more spa like for sure! Coconut oil is said to be anti-fungal so it would clear your scalp of dandruff I've heard or act preventatively. 

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lacy yamaoka

Thanks Mu-Hsien & Alla for the opportunity to share our slice of paradise. Come lime on the beaches of Anguilla real soon, the bliss awaits.

Your island neighbor,
- - -
Lacy of lcyamaoka.com
(Photos via Lacy) 

Thank you Lacy for taking us on this culinary adventure! There simply is something so special about creating something with your own hands that provides so much meaning and connection. If you're curious to explore using coconut oil in your home spa we're leaving you with four more unique uses of coconut oil to try! For the coconut-0-philes out there..what do you swear by? ~ Leave us a note below!

4 Unique Uses of Coconut Oil to Try

1 - Easy Coconut Kettle Corn - Natural Chow
2 - Healing Homemade Coconut Oil Lip Balm - Everyday Roots
4 - Coconut Oil Toothpaste - Body Mind Soul Spirit
3 - Coconut Oil Salt Scrub - The Coconut Mama

Follow our Pinterest board: Pamper & Home Spa for more ideas to *bring the island to you* 

Design a Lifestyle You love : "BeHealthful" with Sarah Baker of Balanced Babe

Today we chat with fellow Chicagoan, Sarah Baker. A model turned health and wellness entrepreneur, founder of BalancedBabe.com, BeHealthful Retreats and StyleBodySoul. This ambitious babe is dedicated to transforming the way women relate to food, a purpose she discovered during her travels and modeling abroad. We wanted to know what fueled her quest for a healthy lifestyle and of course, to pick her brain on eating healthy in Chicago!

• • •

Before health and wellness coaching, you were modeling quite a bit. That must have taken you to some beautiful locations! Do you have a favorite? Are there any cultures or places that fueled your quest for a healthy lifestyle? 

I loved traveling to Milan, Italy. I lived there for three months and cherished the culture! Even though a lot of people say it’s very industrial, I still think it had charm. I always walked around the Duomo and the city center daily going from casting to casting so I was able to explore a lot. I also enjoyed living in Istanbul, Turkey for three months as well. I think if I would have been there as a tourist I would’ve enjoyed the experience a bit more, but I was able to take in the ancient architecture at least! The food was also - AMAZING.

What inspired your journey in health and wellness? Was there a specific event or issue that acted as a catalyst?
 
My passion about nutrition research and holistic health was a process that started to take hold when I was in my late teens, but I was always either focused on modeling or acting. Finally, once I lived in a small area in Istanbul and ate nothing but plant-based, fresh and local produce, I realized that I needed to promote this lifestyle in my community. 

Being in the modeling industry is also very tough. There is a lot of criticism and it seems as if there is constantly a microscope on the model’s body image. I’ve been around a lot of young girls who had very poor self-esteem and extremely bad eating habits, especially being in an international meeting point for models all around the world in Istanbul. That trip turned a light bulb on in my head. 

I decided then and there that my real passion is to help young girls and women love their bodies and have healthy relationships with food.

• • •
 

In creating a lifestyle you love, what major steps did you need to take to get where you are? Were there difficult choices, risks or acts of faith that led you to today?

First, I needed to quit smoking. Can you believe that I was a smoker on and off starting at age 16?! It’s a common way to keep slim in the modeling industry. It took me about 7 tries to finally kick it, and I am SO glad I did. If you can quit smoking, you can take on the world! 

No one is perfect, there's always room for personal growth, so I don't dwell on past bad health habits or feel ashamed that I didn’t treat myself well when I was younger. I look at them as great obstacles conquered.

I come from a family background of faith in God and goal-setting. I probably started writing down my goals at an earlier age than most. I also realized that I have an entrepreneurial spirit and that the best way for me to have the freedom to pursue my goals would be for me to start my own business rather than work for someone else. My health/wellness website, Balanced Babe, led to launching BeHealthful Retreats and branching out to consulting via SBS Image. So it wasn’t a difficult choice at all to switch my major from Fashion Business to Nutrition while also completing certifications in plant-based foods and holistic health coaching.
 

• • •

Chicago is a haven for foodies, however healthy restaurants seem hard to come by. As a Chicagoan, I'm super excited to have discovered your plant-based dining guide that's an extension of your "Be Healthful Retreats." For those that feel it's difficult to find healthy, organic options in restaurants, do you have any tips when eating out?...Who's at the top of your list lately?

It is sooo hard not to dine out regularly in Chicago. I am probably out to eat about 4 nights a week, which can add up in boat loads of calories if you are not careful. Here are some tips that work for me when dining out:

• Order at least one veggie dish: This could be a salad, side of sauteed spinach, or a vegetarian entree (a lot of Chicago spots are catching on to the vegetarian movement)!

• Vegetarian does not mean PASTA...Sure, pasta is technically vegetarian if there isn’t any meat in it, but it still isn’t the healthiest option. If you truly want to order vegetarian while dining out you have to look for the veggie options!

• Choose wine, carbs or sweets, not all three!
   

Sarah's Top Four Plant-based Options in Chicago:

1 Lyfe Kitchen 413 North Clark Street, (River North)
Loocal & organic American fare in a bright, cheerful space with outdoor seating.
PHOTO: KIRSTEN SCULLY

2 Taxim 1558 North Milwaukee Avenue, Chicago (Bucktown)
Upscale modern Greek dining with an all-Greek wine list & a full bar plus stylish decor & a patio.
PHOTO: ROGER KAMHOLZ

3 Karyn’s on Green 130 South Green Street (Greektown)
New American dishes go vegan at this stylish restaurant with a sprawling bar & upstairs lounge.
PHOTO: KARYNSONGREEN.COM

4 Duseks 1227 West 18th Street, (Pilsen) 
Imaginative pairings of high-end pub grub & specialty beers offered in a funky, historic building.
PHOTO: ANNA KNOTT
 

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When cooking at home, it's easy to get stuck on a few go-to dishes. How do you keep things interesting?
I love cooking and do it often, so I buy a bunch of local and in season produce that I know I should be eating and experiment with 5 ingredients daily. It is also crucial to have the kitchen essentials:

• beans
• nuts
• complex carbs like quinoa
• leafy greens
• seasonal veggies
• onions and garlic
• almond milk or coconut milk
• fruits like apples, grapes, berries

I choose three veggies that I want to eat and make a lot of stews and soups that will last me for the week. If you are not an avid chef, you can choose a vegetable that you want to focus on and simply google “spinach vegan recipe” (I would google vegan recipes just because there is now an abundance of this dietary cuisine and the majority of recipes are delicious)! Googling recipes with the ingredients you have handy can do wonders and may broaden your go-to cooking list.
 

As a health and lifestyle consultant, what are the biggest challenges that you see people facing these days? 

The biggest challenge hands down is the HOW. Everyone knows that you should eat healthy and you should do this and that, but few know how to make it work for them and how to sustain it. It’s so important to focus on the “how” when making lifestyle changes.

You must be quite busy running the blogs, and various wellness offerings, how do you keep from burning out? 

I am a strict time management gal! I have so many time management techniques that I use - they allow me to work on multiple projects daily without being all over the place. My consulting company, StyleBodySoul, LLC not only offers holistic nutrition and lifestyle consulting, but also offers small business coaching to holistic entrepreneurs and businesses, so I use a lot of time management techniques with clients as well.

I have three main sectors to my brand that I focus on: Balanced Babe, my consulting services, and the holistic health conference series, Be Healthful. Managing those three parts of my brand along with the projects that go along with each venture (launching some fun projects for Balanced Babe and Be Healthful in 2015!) can take up A LOT of my energy and time. Because there is so much going on with me, I work like a dog on the weekdays, and take my break on the weekends. Saturday’s are my days off where I relax, do yoga, say adios to emails (which is hard!!) and zone out from the world (this means watching Real Housewives on Bravo). I also make sure that I exercise in the morning or at lunch time to keep me sane during the week.

Sharing vegan recipes on a a shoot for Living Healthy Chicago segment 

Before you leave us...tell us, what's the most important thing that helps you to embrace life with curiosity and awe, to live like you're traveling?

More than just one...
Passion, determination, and the urge to always grow and create!

GET MORE HELPFUL TIPS
1 -  EathHealthful.com for the full directory of plant-based restaurants and reviews in Chicago.
2 - BalancedBabe.com for more holistic health and wellness tips and inspiration.
3 - BeHealthful Retreat to participate in, or attend the next event coming up on March 22!
4 - StyleBodySoul for lifestyle and business coaching.

• • •

Get everyday adventure ideas @LiveLikeYoureTraveling  

IDEA159: Tackle the Mysterious Fennel with a French Recipe, Even Your Kids Will Eat

Do you have a certain vegetable that you in principle find a good idea to eat but in practice a culinary puzzle to prepare?

I have a vegetable like that and it's fennel. I like the way it tastes, I like its fragrance, but how to actually consume it always remained a bit of a mystery. I mean, taking raw bites out of it is simply not very elegant. What is elegant on the other hand is French cuisine... always! So I figured I will go to my latest obsession the evocative, Mimi Thorisson's Manger blog, to see if there was any hope left for the poor fennel bulb. I was in total luck! (As one who searches usually is...)

I scanned the recipe for "Sausages and Fennel" picking out key words such as, mustard, thyme, butter and red wine and immediately decided to give it a try! 

Since the oven was doing most of the work, I was left with the hard task of struggling against myself not to finish all of the red wine before it was time to add one cup of it to the recipe... An hour later and a bit later dinner was served. It was phenomenal! Let's just say even our two boys ate the fennel. We did end up pairing it with some fancy Belgian beers because alas the red wine did not make it to dinner.

Thank you Mimi for changing my non-consummate relationship with fennel, the flirtation is definitely on - STRONG!  

Here is the recipe for the amazing "Roast Sausages With Fennel" and happy Culinary Travels!
 

• • •    LESSONS LEARNED    • • •

When you're not sure what to make, make it French! 

Get everyday adventure ideas @LiveLikeYoureTraveling  

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Plum Tarte Tatin Recipe : Say Hello to Autumn with a Seasonal Dish

The heating went on in our house yesterday... Is this really the end of summer? How do we feel? Nostalgic already for the long days full of sunshine, trips to the beach and spontaneous jaunts for ice-cream? Or kind of ready to light vanilla candles, drink hot spicy teas and get cozy? Whatever the case is, we should learn to enjoy the beauty of the current situation... And that situation is... PLUMS! They're everywhere and they're sweet. 

Why not celebrate with a good-bye Summer, hello Autumn party? The last hurrah to say goodbye to Summer before we officially welcome Autumn with all her scents and flavors. 

Plum Tarte Tatin

275 g sugar
125 g butter (cubed)
1 egg beaten
200 g flour
100 ml water
500 g plums, halved with pits removed
powdered sugar

plastic wrap
tart form (22cm) buttered

Prep/Cook 
Add 75g of sugar, the butter, egg, flour and a pinch of salt to a bowl and kneed them together into dough. (Not too long, otherwise it may loose elasticity.) Wrap the dough into plastic wrap and put to rest in the fridge for half an hour. Meanwhile melt the rest of the sugar with water over low fire till it starts to resemble light caramel. Pour it over the bottom of the tart form so it covers the bottom completely. Lay the plums cut side down onto the bottom of the tart form. Warm the over till 180C. Roll out the dough. Lay it over the tarte form paying attention to tuck the edges over the form just a bit. Bake in the over 20-25 minutes. Let it cool and then carefully turn it right side up onto a large plate.

Serve
Finish it with powdered sugar. Serve it with sour cream mixed with lemon juice or with a ball of vanilla ice cream... 

(Recipe loosely translated: Original source) 

And if you're inspired to accompany your plum tart with en entire seasonal French inspired menu head over to Mimi Thorrison's absolutely magical blog Manger for a dinner menu straight out of the lovely countryside in Medoc, France...

(Photo via) 

• • •    LESSONS LEARNED    • • •

Nature knows best what and WHEN it's good for us! 

Get everyday adventure ideas @LiveLikeYoureTraveling  

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Blue Apron : Travel the World without Leaving Your Kitchen

Some of you may already be following along on instagram and seeing how I've been experimenting in the kitchen and having #culinaryfirsts over and over...and OVER! Every week I cook with exotic ingredients and spices like watermelon radish, forbidden rice and korean gochugaru...but how am I pulling this off without a lot of time in the market and looking up recipes? At the beginning of the year, I had a case of analysis paralysis from all the pinterest boards of carefully categorized recipes, but I got over it and I'm going to tell you all about my little secret to how. 

I really take pride in knowing that I'm selecting good ingredients, but I also want to know that I'm growing as a cook. I want to continue adding to my repertoire and tackling new culinary feats in the kitchen. But of course, who has the time? I first stumbled upon Blue Apron (a weekly meal subscription service) via a friend of mine who gave me one of her free trials (3 meals for 2 people, worth $60). It could seriously be one of the best free trials out there. So I signed up, selected my dietary preferences and my meals were to be sent to us by the end of the week. You can change delivery settings within a week's notice.  

How it Works

• • •
Get Food Packaged Exactly by the Amount Necessary
All the veggies and select cuts of meats come prepackaged, as well as all the seasonings,
cheeses, and other ingredients to make sauces and dressings from scratch.

• • •
Prepare Food Using Step-by-Step Visual Recipe Cards
You're given a dose of the cultural influence to the dish, with all of the ingredients needed plus  a visual display on the front of the card. On the back, a visual step-by-step that acts like a mini cooking course at home. What's great about it is that hubby (who's less cooking inclined) and I can both jump right in and divvy up our efforts, where as traditional recipes tend to require an extra step of organizing and strategizing. Even if you don't subscribe to the service, you can access all of their visual step-by-step recipes via their online cookbook.

Some of My Favorites

Mexican Chicken Mole with Cilantro Rice 
• • •
Wasn't much of a fan of mole until this dish. The rich decadent chocolate and peppers mixed against the lime cilantro accents, collaborated well together. I think we ate in silence, (which is the marker of a truly delicious meal for us).

Chicken Shawarma with Tzatziki, Hummus & Beet Salad
• • •
All I need to say is "Tzatziki spilleth over." A zesty sauce made from scratch
and beet salad. A surprise rush of flavors in such a simple dish with vibrant colors.

Beef Ramen Noodle Soup with Choy Sum & Enoki Mushrooms
• • •
I was a Hoisin virgin until this meal. Quality steak and enoki mushrooms.
Handmade noodles? The noodle lover in me was swooning.
{ ...awww shucks, thanks for including this photo in your Autumn Cookbook }

Asian Chicken Lettuce Wraps with Forbidden Rice
• • •
I was excited to use watermelon radish for the first time, (so delicious to the eyes) and we discovered forbidden rice (which is a rich source of anti-oxidants)! What a great replacement for white rice. It's hearty and has an earthy flavor on its own.

Korean Beef Chapchae with Sweet Potato Vermicelli 
• • •
FYI I love spicy food! I loved making yet another culinary first, with the Korean chili spice, gochugaru. The sweet potato vermicelli noodles were a unique element that soaked in all the flavors. Added bonus:  being that I am more conscious about the amount and type of carbs I eat, I liked that it was a great substitute for rice noodles.

 Dukkah-Dusted Tilapia with Eggplant Sofrito and Peppers over Quinoa
• • •
Having never tried dukkah-anything, I was excited to experience new flavors and fish with extra texture. The blistered peppers were a surprisingly delightful way to prepare them whole and we're always down for Quinoa.

 Salmon Burgers with Corn-on-the-cob & Basil Butter 
• • •
Hello juicy-ness! My goodness this was the best burger of the year. The lemon aioli drizzle on the made-from-scratch salmon made for a summery refreshing pairing. 

Savor the World & Learn

1 - Try the world. Hop cultures from meal to meal. Sample before you decide to invest in a full size carton of miso, or bottle of hoisin sauce. Cook with exotic ingredients like sweet potato vermicelli, kumquats or pattypan squash for the first time.

2 - Less anxiety in trying to figure out what to make. We set our preferences, for the dish types (vegetarian, pescatarian, chicken, beef etc.) and the majority of the time it's something we want to eat. I would love it if eventually they could include more specific dietary requirements like dairy free, gluten free etc. 

3 - Cooking class at home  Learn a new cooking technique in every meal. The visual recipe cards give it a "demo" feel. 

4 - Feel accomplished. There's something about the combination of trying new techniques and unique ingredients and doing it on your own from scratch that add up to a sense of accomplishment. I love feeling like I'm learning and exploring right in my kitchen.

Have you tried Blue Apron, or a service like it?...what has your experience been like? 
 

• • •    LESSONS LEARNED    • • •

Let someone else take the driver's seat
so you can enjoy the ride. 

Get everyday adventure ideas @LiveLikeYoureTraveling  

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Induce a Dolce Vita Moment - Make Your Own Macadamia Nutmilk

So here's a revelation. Even organic processed nutmilks are still processed! Hubby and I decided to take things into our own hands and as a result, a healthy drink that transports us to an island (note to self: add to "Ways to Spoil an Island Lover") Give yourself 15 minutes and you'll feel so accomplished having made your very own milk from scratch! (Also, a special thanks to Monica of Hamsa Ayurveda & Yoga for sharing this recipe with me during my detox Panchakarma treatments with her earlier this year.)  
 

Homemade Macadamia Nutmilk 

• 1 cup raw macadamia nuts, (soaked 1 hour or longer) 
• 1 tablespoon vanilla bean, ground
• 2 tablespoon coconut oil 
• 4 cups purified water
• 1/8 cup agave (or preferred sweetner) 
• 1/8 teaspoon sea salt 
• Nutmilk bag 

1 - Create the base of the nutmilk.
Blend nuts and water in a blender on a "liquefy" setting. (I prefer using a vitamix.) Strain to separate the liquid from the solid chunks of nuts. I use a nutmilk bag, and squeeze the heck out of it, but a really fine strainer may work as well. 
 

2 - Add the spices.
Pour the liquid portion back into the blender/vitamix. Add the coconut oil, vanilla bean and sea salt. I buy the vanilla bean whole and grind it in a mortar and pestle. Give everything a final spin!

By the time you're sipping on this nutmilk, you'll find yourself induced into a La Dolce Vita moment from the intoxicating scent of the vanilla bean and creamy goodness.

You'll swear you feel the sun and breeze on your face...

• • •

Get everyday adventure ideas @LiveLikeYoureTraveling

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IDEA108: Refresh Your Drink Selection with a Homemade Cranberry Drink

about 12 years ago

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IDEA112: Cultivate Tranquility with a Japanese Matcha Tea Ritual

about 12 years ago

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Refresh Your Grocery List with 5 Essential Chinese Ingredients

"Grocery List Refresh" is a simple way to update your pantry with must have ingredients in cooking a certain cuisine. Why is it important to refresh your grocery list? Because if you have the ingredients on hand you will be more likely to try out a brand new dish, or infuse new flavor into your staples. Think of it like traveling at your very own kitchen table...!

Earlier this month, we challenged you all to do 3 simple things to help you live like you're traveling. One of these is to celebrate a holiday from another culture. I decided to introduce my family to Chinese New Year and so I enlisted Amy, our neighborly expert on asian cooking.. and together we picked out a special Chinese New Year's Menu to cook up for the celebration. 

Grocery List Refresh

5 MUST-HAVE Chinese staple ingredients:

Organic Sesame oil 
Cooking rice wine
Soy sauce 
Oyster sauce
Organic White pepper powder

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Shopping List : Chinese New Year's Menu 

And now as promised here is your shopping list for the dinner if you want to cook along!
(Now you can't say you forgot, no excuses remember!?) Besides the above 5 here are all the ingredients you'll need for the Chinese New Year menu. 

Chinese Scallion (Green Onion) Pancakes With Soy-Ginger Dipping Sauce (蔥油餅配姜汁醬油)

• 2 cups all purpose flour
• 8 bunches of scallions 
• vegetable oil
• fresh ginger, grated
• a pinch of red pepper flakes

Chicken Pot Stickers (雞肉鍋貼/餃子)
• 1 cup cabbage, shredded
• 3/4 pound ground chicken
• 1 (12 oz) package of Pot Sticker Wraps 

Vegetarian Chop-Suey (羅漢齋) Semi-Home Made
• 1/2 a medium yellow onion
• 1/2 carrot
• 20 Vegetarian Protein Sticks
• 1 pound of baby Bak Choy
• 1 pound of mushrooms
• 1 can (14.5 ounce) vegetarian chop-suey

Coconut and Azuki (Red Bean) Glutinous Rice Cake (椰汁紅豆糯米糕)

• 1 bag (16 ounces) glutinous rice flour
• 11/2 teaspoons baking powder
• 1/2 teaspoon baking soda 
• 3 large eggs
• 1/2 cups castor sugar
• 1/4 cup coconut oil
• 1/4  cup vegetable oil
• 1 can (13.5 oz) coconut milk
• 6 oz evaporated milk
• 3/4 cup prepared red bean (Yude Azuki)
• 1/2 cup sweetened coconut flakes

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One of the best ways to learn about another culture is to eat their food! Lots of little insights are revealed when we eat what our neighbors eat.  Even more so if we try to learn to cook a few dishes ourselves. What I found helps with getting started with cooking a brand new cuisine is to:

1 - Pick out a few inticing dishes to try.
In this case we are putting together a Chinese New Year dinner menu.

2 - Figure out the staple ingredients.
You should have these on hand so that when the inspiration strikes you're ready - Next week we will give you a full grocery list just in time to cook our Chinese New Year dinner.

3 - Choose a motivating factor.
Learning something new requires effort and energy. It's also something that we tend to push aside because we're busy, don't feel like it that day, think it's too hard, or the WORST one... we'll do it "later." You know that "later" never comes!! So, we really need to give ourselves a bit of a deadline and then a reward for getting it done. So my self imposed deadline is the start of the Chinese New Year (January 31st) and my reward will be introducing my family to a beautiful new tradition! (And watching my darling 3 year old Mo, eat with chopsticks, while my other darling, red bearded Vito, tries but can't.)  

• • •

So without further ado we're so excited to introduce the lovely and neighborly Amy from sunny California. She is going to hold our hand and help us get started with Chinese cooking! Amy blogs delicious and beautiful Chinese recipes (and not only) over at uTry.it and well - we accept the challenge Amy! We want to TRY IT! 

Let's get to know Amy a bit better... 

There goes Amy, noshing on something delicious in New Orleans. 

Who taught you to cook? 
My parents love to cook. I'm their sous chef since I was a little girl (don't even remember how young! And no, my parents are just home cooks, not professional chefs.) So, I guess the passion for cooking runs in the family. But I didn't really start cooking on my own until I moved out to college. I explored so much in my dorm's kitchen.  ;) I started to "play with" my food (or you can call that recipe development), when my parents are not there to tell me "no"! hahahaha....

Do you still have family where you're from? How often do you visit?
I still have relatives living in Hong Kong (where I was born and raised), mostly from my Father's side of the family. I go back every few years to visit.  

How important is it that your kids eat Chinese food? 
(I asked Amy this because since the birth of my first son, Mo, I am much more into re-discovering and making Russian food so that he is familiar with the same foods I grew up eating, sort of a cultural injection. I wonder if, especially for those of us who do not live in the place we were born, having kids makes us yearn for our roots.) 

Hmm...good question.  I didn't really think of it much as I cook and eat Chinese food all the time.  It was just a natural thing to do.  My kids had been eating and tasting Chinese food since they were in my tummy, so they better like it too when they're out! Just kidding!  :-P  I encourage my kids to try different types of food, Chinese or not.  If they don't like it, it's okay.  But at least, give everything a try at least once.

What is your favorite Chinese dish?
Mapo Totu, that's also my kids' favorite.  

How does your family celebrate CNY? What is one family tradition follow with your family? 
It is the tradition that on the Eve of Chinese New Year, supper is a feast with immediate family.  On the New Year morning, children will greet their parents by wishing them a healthy and happy new year (Gong Hay Fat Choi), and receive money in red envelopes. Another tradition on the Chinese New Year is that the families are to visit the oldest and most senior members of their extended family, usually their parents, grandparents or great-grandparents and so forth.  Along with our visits, we always bring some delicious treats. 
 

Thank you Amy for being a good global neighbor
and guiding us how to get started with Chinese cooking! 

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Chinese New Year Menu

Chinese New Year wishes are all about having a long, happy and sweet life full of luck and abundance. It's perfectly OK to wish for a raise, more money and success! I can get behind all that! It's also about honoring the elders in your family and strengthening family bonds. The foods you eat are in turn very symbolic of these concepts.  (For full recipes, cooking instructions and even a video just click through to Amy's blog.) 

Chinese Scallion (Green Onion) Pancakes With Soy-Ginger Dipping Sauce 
(蔥油餅配姜汁醬油)

More Family Togetherness. These yummy pancakes are perfect to start the dinner with by having everyone share these and collide with each other trying to dunk at the same time. Get that family bonding moving along!

• • •

Vegetarian Chop-Suey (羅漢齋) Semi-Home Made

Health and abundance is represented by eating vegetables and also to balance out many meat and fish dishes that are usually present at a Chinese New Year banquet. 

• • •

Chicken Pot Stickers (雞肉鍋貼/餃子) With Video Tutorial 

Of course there must be these delightful crescent shaped dumplings. Amy tells us they resemble the shape of a traditional gold nugget, in Chinese called (元寶). The dumplings represent wealth for the family.  

  • • •

Coconut and Azuki (Red Bean) Glutinous Rice Cake (椰汁紅豆糯米糕).

A new year wish to be more successful, to be able to reach your goals and pretty much improve or 'rise up' is symbolized by eating rice cake. Amy says that Rice Cake in Chinese (年糕) sounds exactly like "grow (taller) every year", and so we should eat this cake and rise higher!

Well, I think this is more than enough for us to get started with. And while we're at it, why not pick out a few essential accessories, perhaps a garland of Chinese Palace Lantern Lights and a few Year of the Horse Envelopes for lucky money and if you have young kids here is an adorable book you can read together about Hannah the horse! 

A few parting "instructions". If you've never attempted to make Chinese food don't stress out and feel like you have to acquire a whole new set of utensils, new kitchen equipment and restock your pantry full with exotic ingredients, a lot of the time starting something new is much, MUCH easier then you've first imagined and then you want to kick yourself in the kneecap for not trying it earlier! Now go browse the recipes, decide on how you'd like to celebrate, and next week we'll be back to give you a shopping list to take to the store with you so you'll have NO EXCUSES!  

(Photo credit: All photos except otherwise marked via Amy)
 

• • •     LESSONS LEARNED    • • •

If you want to learn to ride you must get on the horse! 

Get everyday adventure ideas @LiveLikeYoureTraveling

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Love Without Borders : Courting in Chiapas, Mexico

Here at LLYT, we love a good love story, especially one that brings people together... beyond borders. We last visited (Wild Sicily) through global neighbor Jillian, of A Feathery Nest and today we bring you a taste of rural Mexico through Courtney, of Chiapas Bazaar. (Photos via Courtney)

Sure you can fall in love with a person or with a place, but to fall in love with someone who also lives in a faraway place? Sounds like something out of a fairy tale, right? But in today's world of high speed trains, planes, wifi and pretty much high speed everything, why should borders cultural or geographical still deter us from following our dreams? So starts a new series "Love Without Borders" in which we will take a peek at the lives of our Global Neighbors to see what happens when we transcend these barriers. Thank you Courtney for sharing your story!   

• • •

Chiapas and I have a curiously long history together. While I’ve only lived here full-time for a year and a half, Chiapas and I first heard of each other back in the year 2000. Chiapas was here, where it always is, and I was studying Spanish in a city called Cuernavaca, a beautiful town about an hour outside of Mexico City.  At that point, I hadn't yet visited Chiapas - that happened for the first time in 2004.  But sight unseen, it had always intrigued me - jungles, Zapatistas, Mayan ruins...

After finishing university, I moved to New York City and scrambled up the corporate ladder at LVMH, finally ending up at Marc Jacobs International. Life was cozy and delicious, but something was missing. I also had this dream of joining the Peace Corps, of serving a greater good - paying it forward. So I undertook the laborious process of applying to go volunteer in the developing world. I was finally assigned my country - with all my Spanish lessons and my extensive Latin America travels - and I went to Moldova (itty bitty country in Eastern Europe, in case you haven´t heard of it…).  

I had about three months to tie up loose ends with my US life, friends, and family. I decided to take one month and spend it in Chiapas, Mexico where I could eat tacos and mole to my heart’s content.  It was a solo trip - almost like a NYC decompression chamber. But I was also fortunate because I had some friends in Chiapas that I knew from my study abroad days.

 • • • 

During this time in Chiapas, it was through a friend of mine that I had met during my time in Cuernavaca that introduced me and my future husband. The following events are important because they just affirm how the universe had been conspiring to get us (me, M. and Chiapas) together. While living in Moldova with M. still in Mexico, I fell and broke my ankle and was eventually discharged from the Peace Corps. Once I healed, I moved here to Chiapas to be with M. and I haven’t looked back. I had always wanted to live in Mexico, so there wasn't much of a discussion between M and I about where we would start our new life together.

• • • 

So now you see - I have a background in world of fashion and I have a passion for service.  How did these two interests manifest themselves in my adopted home of Chiapas?  In this { www.chiapasbazaar.com }  

We started Chiapas Bazaar in early 2013 with the goal to provide a steady income to rural artisans in the state of Chiapas by exposing their products to international markets where there is a great demand for beautiful, handmade treasures. We are also keenly aware of the demand for factory-free pieces and are extremely proud to say that artisans work from home where they can still do their daily duties and create their pieces in their downtime.  It’s a “win-win” for everyone. The artisans can continue their trade but reach new markets and have steady work; customers around the world can own a piece handmade by a Chiapas artisan; and we create the connection between these two that wouldn’t otherwise exist.  

• • • 

Our job takes us to many beautiful rural places in Chiapas - the greenest place you might imagine, full of lush tropical vegetation or pine forests where the vast majority of the population works in agriculture in the countryside. We travel and visit the off-the-beaten path villages where Spanish is often the second language of the residents. It´s almost like the backdrop is the same, just the traditional dress of the people changes. In these villages with semi-paved roads, you’ll find the most beautiful colors and color combinations, traditions passed down generations, and true artists.  

We feel extremely honored to work with the artisans and we feel that we have a huge responsibility to educate customers and anyone who visits our site about the work the artisans dedicate themselves to and the time, effort and skill it requires to produce such beautiful things.

- - -  

Muchos saludos from Chiapas and we had so much fun "meeting" you both!  
- Courtney of Chiapas Bazaar

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Head on over to ChiapasBazaar.com for Mexican handmade global finds! 
Here are some of our favorites:

Alla's Picks

Mu-Hsien's Picks

So wait... if you bravely defy any obstacles and just 'go for it' the universe actually HELPS you along? I guess we suspected that, it's just the universe wants us to be the ones to take that first scary step. --- If you're a Global Neighbor who has transcended cultural or geographical borders for love and would like to share your Love without Borders story, (we'd love to hear from you!)  
 

• • •     LESSONS LEARNED    • • •

Sometimes you have to break an ankle 
to get on the right path. 

Get everyday adventure ideas @LiveLikeYoureTraveling

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