thai mussels {from market to table}

We have done a very poor job of utilizing the LA Farmers’ Markets since moving here.

So last Thursday I decided that I wasn’t going to plan every single meal of next week like I normally do. I would go to the Hollywood Farmers’ Market (considered one of the best in LA) Sunday morning and make dinner out of our findings! Sadly, this is kind of my idea of living on the edge… ;)

The farmers’ market was amazing, and I now vow to visit more often. It was the perfect way to spend Sunday morning and I was able to buy all of the vegetables and fruit I needed for the week!

Soon after we started browsing (and people dodging/celebrity spying) I spotted some pak choi (bok choy) and had just seen a recipe on Fake Food Free that I wanted to try out (Ginger Soy Pak Choi) so our meal immediately took an Asian twist.

Then we were at the Oyster Boys stand and I over-heard one of the Oyster Boys describing Thai Mussels…um, done. Actually, we decided it over a few oysters. Um, yum.

So following his instructions, we combined coconut milk and veggies in a large pot and let the mussels cook away. Can we just take a second to discuss how amazing fresh lemongrass smells?! I almost didn’t want to throw it in the pot.

The thai mussels were incredible – the flavors so complex and spicy, creamy and fresh – all at the same time. And so easy! Mussels always strike me as complicated or a lot of work, but they really aren’t!

Thai Mussels

by Emily Dingmann

Prep Time: 10 min

Cook Time: 15 min

Keywords: gluten-free Thai

Ingredients (2 servings)

  • 1 Tbsp coconut oil
  • 4 cloves garlic, roughly chopped
  • 1 Tbsp minced ginger (2 inch piece)
  • 5 inch piece of lemongrass, cut in 1 inch pieces
  • 1 tsp red pepper flakes (adjust to preference)
  • 1 can light coconut milk
  • 1 cup white wine
  • sriracha to taste
  • 1 small red pepper, sliced
  • 2 lbs fresh mussels
  • brown rice
  • fresh cilantro for garnish

Instructions

Heat coconut oil in large pot.

Add garlic, ginger, lemongrass and saute for about 2 minutes.

Add coconut milk, wine and red pepper.

Bring to a boil and add mussels to pot.

Simmer until mussels open, about 10 minutes.

Serve over rice and veggies and garnish with cilantro.

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salmon mousse on rye crisps

There is something about rye bread and salmon that just works. Don’t you think?

I suppose smoked salmon and cream cheese is the same way. Any way it is combined is usually a way that I’ll like.

This is a recipe that I worked on for French Meadow, but it was so good I just had to share with you!

In the way that my favorite recipes do, this is one that comes together in minutes and can also be made ahead of time. The salmon mixture needs a spin in the food processor and the bread simply needs to be toasted until crisp. I love the extra touch that the chive garnish adds, especially if you’ll be serving it for others.

 

Salmon Mousse on Rye Crisps

by Emily Dingmann

Prep Time: 10 min

Cook Time: 20 min

Keywords: appetizer salmon

Ingredients (40 appetizers)

  • 1 loaf French Meadow Rye Bread (any variety would work)
  • 4 oz smoked salmon (cold smoked)
  • 6-8 oz reduced-fat cream cheese
  • 1 Tbsp lemon juice
  • 1 tsp dried dill
  • Chives for garnish

Instructions

Pre-heat oven to 400 degrees.

Crisp bread in oven for about 20 minutes, turning over after 10 minutes.

Bread should be crispy.

Cut into squares and set aside.

In a food processor combine salmon, cream cheese, lemon and dill.

Process until smooth.

Spread salmon mixture on Rye Crisps and garnish with fresh chives if desired.

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review: coconut water purity

I have a renewed obsession with coconut water.

But this isn’t any old coconut water. It’s Yoga Earth Coconut Water Purity which is a coconut water powder that comes in an individual serving making it portable without a need to refrigerate! (I don’t know about you but coconut water needs to be ice-cold!)

Mainly I drink it after a hot yoga class and I can tell how much it helps me re-hydrate. When I don’t drink coconut water, I’m really thirsty the rest of the day. When I drink a coconut water after class my thirst levels are normal. That is my scientific study. :)

Love:

  • that it is portable – I’ve been taking it to yoga to drink after class
  • it goes through airport security, so I was able to stay hydrated during holiday travel
  • the flavor – it is incredible!
  • that the strength can be altered depending on your preference

Wish:

  • it was sold in stores! Right now, it can be purchased online or at various yoga studios

daily eats: 1.2.12 {tailgating edition}

Yesterday the Wisconsin Badgers played in the Rose Bowl game. It was a sad loss, but we had so much fun! And now I’m even more ready for a detox than I was – it has been a straight week of eating and drinking and my body is definitely ready for a break and lots of vegetables.

I started the day with a green juice – blend of vegetables + apple. It was a great way to start the morning with some nutrients.


We headed to Pasadena to tailgate with my cousins and set out a whole spread of food: veggies, cheese and crackers, chips, drinks and grilled sausages, burgers and veggie dogs.

I sipped on mimosas made with a coconut water + juice blend,

snacked on fresh veggies + yogurt dip,

and then some brie + proscuitto.

Any tailgate that has brie and proscuitto is a good one in my opinion. :)

Before going into the game, I had a sausage and more veggies. (Oh, and more champagne!)

The walk to the stadium was my workout for the day – it was actually a long, very hot walk but eventually we found our tickets and made it into the stadium.

Once inside, we cheered our hearts out, had some awful white zin and enjoyed the views.

Wisconsin ended up losing, but the game was exciting and I’m so glad we were there! On the way home we had another sausage in the car and promptly sat on the couch slamming water once we got home. What a day!

Do you keep up normal eating habits for an event like tailgating or go all out?