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This last weekend I happily walked into a conversation about food and health between B and his mother. I mean you know I write about recipes and I have some strongly grounded feelings about food but I just didn’t realize that they stick.

B was explaining how our health has improved by our food choices, the benefit of living foods, buying local, and reading the ingredients in what you eat.

You might imagine that I’m lecturing at home, I am not. I do make a point of pointing out preservatives, noting organics, using phone apps and reading up on things. I guess that approach works.

Gives me lots to think about, including a big smile.

Anyway… Found this article at the LA TIMES || Food Section. Enjoy.



Loving legumes

From the pinto beans of Mexico to the chickpeas of the Middle East, legumes — a class of vegetables that includes beans, peas and lentils — are as near to a perfect food as you can find.

A 1/2-cup portion of legumes, on average, contains at least 20 percent DV (Daily Value, requirement based on a 2,000-calorie diet) for fiber, folate and manganese; 10 percent DV for protein, potassium, iron, magnesium and copper; and 6 to 8 percent DV for selenium and zinc.

Factor in that beans are economical, easy to store for long periods and suit a number of cooking styles, and it’s easy to see why they have been such staple fare for years. And modern science reveals even more reasons to love legumes: They have been linked to lower blood cholesterol levels, lower body weight, higher intake of dietary fiber and lower rates of heart diseasehypertension, some types of cancer and diabetes. The Dietary Guidelines for Americans recommends that you eat at least three cups of legumes each week. So, what are you waiting for? Dig into legumes with the following helpful hints.

Power food –

Found this lovely in my inbox, from Bon Appétit. I love chilled soups, B’s not such a fan but I’m going to couple it with the Shrimp, Mango, Avocado salad (here). It’s going to be hot this weekend in LA, cold, fresh foods sound the best!



Chilled Corn Soup with Adobo Swirl

Adobo is the spicy tomato sauce that comes in the can with chipotle chiles. Look for canned chipotles at supermarkets, specialty foods stores, and Latin markets.

Recipe by Bon Appétit Test Kitchen
Photograph by Scott Peterson
July 2005

Chilled Corn Soup with Adobo Swirl


  • 3 tablespoons olive oil, divided
  • 1 cup chopped sweet onion (such as Vidalia or Maui)
  • 3 cups fresh corn kernels (cut from about 3 ears of corn)
  • 2 cups low-salt chicken broth
  • 2 tablespoons fresh lime juice, divided
  • 1 cup (or more) water
  • 1 teaspoon adobo sauce from canned chipotle chiles
  • Fresh cilantro leaves


  • Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil.
  • Reduce heat to medium and simmer until corn is just tender, about 3 minutes.
  • Working in batches, puree soup in blender until almost smooth.
  • Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency).
  • Season corn soup to taste with salt and pepper.
  • Transfer soup to large bowl; cover and refrigerate until chilled, about 2 hours or overnight.
  • Meanwhile, whisk remaining 2 tablespoons olive oil and adobo sauce in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with adobo oil, then garnish with cilantro and serve.
    This and many other great recipe’s can be found at

    – – –

    Be well,

    Scott K Smith

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    Doesn’t this sound YUM!?
    Shrimp, Mango, Avocado, Chili, Ginger, Butter Lettuce. Drool.
    Another one for the weekend. B’s mom will be here Saturday and Sunday so I thought I might try some different things out on the two of them. I’m going to make this along with the cold corn soup.
    Wish me luck.

    Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette

    Asian sweet chili sauce is available in the Asian foods section of many supermarkets.
    • PREP:15M
    • TOTAL:15M

    Recipe by the Bon Appetit Test Kitchen
    Photograph by Patricia Heal
    August 2010

    Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette


    • 1/2 cup Asian sweet chili sauce
    • 2 tablespoons unseasoned rice vinegar
    • 1 tablespoon minced peeled fresh ginger
    • 12 peeled cooked large shrimp with tails left intact (about 8 ounces)
    • 1 large head of butter lettuce, leaves separated
    • 1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
    • avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices


    • Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

    – – –

    Be well,

    Scott K Smith

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    Simply delicious.
    Sorry about the lack of photo but we devoured this before I had time to think.
    Good stuff!
    Indian Spiced Chickpea and Fire-Roasted Tomato Soup
    • 1/4 cup extra virgin olive oil (EVOO), 2 turns of the pan
    • 2 cloves garlic, chopped
    • 2 cans chickpeas, drained
    • 1 small onion, coarsely chopped
    • 2 teaspoons ground cumin, (2/3 palmful)
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon turmeric
    • Salt and pepper
    • 2 cups chicken or vegetable stock
    • 1 can fire roasted tomatoes  (28-ounces)
    • 1 cup plain yogurt
    • Warm pita, any flavor or variety, toasted


    Heat a medium pot with EVOO over medium heat. Add garlic and cook 2-3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5-10 minutes to combine flavors.

    Serve with a dollop of yogurt and warm pita for dipping.

    via Rachael Ray’s Official Website :: Indian Spiced Chickpea and Fire-Roasted Tomato Soup.

    Happy Friday.

    We pulled another recipe from the Rachael Ray website and modified it a smidge. It was for the love of having a veggie burger.

    The idea of this recipe translated easily into a burger. In fact I preferred it that way. A simple and delicious meal, a bit of a complex, earthy flavor with the anchovy paste, vinegar, and lemon. B made a combo of mustard mix for the buns, which we grilled for a few minutes.


    • 6 large Portobello mushrooms, stems removed
    • 1/2 cup extra virgin olive oil, divided
    • 1 teaspoon anchovy paste
    • 4 tablespoons balsamic vinegar
    • 1/2 teaspoon dried thyme leaves
    • 3 cups arugula, washed and spun dry
    • Juice of 1/2 lemon
    • Salt
    • 1 4-ounce piece of Parmigiano, for shaving

    Get full instructions and even a video at the Rachael Ray Show – Food – Portobellos With Rucola and Parmigiano.

    Have a good weekend,
    Scott K Smith

    Sockeye salmon with green garlic is a lovely and deeply colorful dish that tastes grand. (Los Angeles Times/Kirk McKoy)

    LA TIMES Recipe of the week looks tasty… However Every time I hear or read “Fava Beans” I think of Silence of the Lambs. Go figure. It wont stop me from trying this recipe out on some friends this weekend.

    Speaking of the weekend, are we all geared up for the Spring Equinox? I’m heading over to the Sound Healing experience with Jamie in Eagle Rock on Friday and I have my Temple of Witchcraft Initiation on Saturday.

    Yes: Food. Friends. Art. Witchcraft. That’s me. That’s my site. 🙂

    Any who-who,



    Total time: 25 minutes
    Servings: 4

    Note: Sockeye salmon is available from fish markets and select well-stocked markets. Green garlic is available seasonally from farmers markets and select well-stocked supermarkets.

    2 pounds whole fava beans
    4 (5-ounce) skin-on fillets sockeye salmon
    Salt and pepper
    1/2 cup olive oil
    2 cups thinly sliced green garlic, from about 4 stalks cleaned and sliced crosswise (both white and green parts)
    Zest and juice from 1 lemon

    View the full Recipe of the week at

    Posted using ShareThis

    Well I’m attempting to form a menu for tomorrow anyway and it doesn’t have to be completely Chinese. It is Brandon’s birthday and we’re cooking within a theme. Year of the Tiger. Decor, dishes, etc.

    I’ve come up with a few things. Peanut noodles in little take out boxes, that sort of thing.  I was going to do a tofu dish and something on skewers with dipping sauces.

    Any easy food suggestions?

    Updated (6:52 PM)

    I’m going this direction…


    • 16 oz Linguini Noodles
    • Tofu – Firm
    • Shrimp


    • 16 Green onion
    • Carrots
    • Ginger
    • Garlic
    • Cilantro
    • Butter Lettuce
    • Mung Bean Sprouts
    • Shallots
    • Fennel
    • Lemon Grass
    • Cucumber
    • Plum tomato
    • Mint
    • Pomegranate Seed
    • Mandarin or Tangerine
    • Fuji Apple

    Fruit / Etc

    • Peanuts
    • Lemon + Lime


    • Sesame Oil
    • Fish Sauce
    • Honey
    • Soy Sauce
    • Peanut Oil
    • Sambal Oelek
    • Rice Vinegar


    • Skewers
    • Take out boxes

    Spicy Lime and Herbed Tofu in Lettuce Cups

    Read More

    Arugula, Fennel, Apple, Mandarin Orange, and Pomegranate Salad

    Read More

    Spicy Sichuan-Style Shrimp

    Read More

    Thai Peanut Noodles

    Read More

    I’ve walked by this place, “Syrup  Desserts* now for about a month. It wasn’t until a friend mentioned how delicious their chocolate treats and coffee was, that I paid it any mind.

    I had some time this afternoon to take a break and I walked right around the corner to the new cafe.

    A bit more than just coffee drinks and pastries, Syrup Desserts has cakes, mouse, pastries, cookies, Italian ice cream, and other sweet delectable. They brew various coffee’s throughout the day and offer a variety of coffee drinks, teas and sparkling waters in a quiet inner setting.

    Upstairs or down it’s a step above the run of the  mill coffee shops that have opened up around downtown. I can remember four  years ago when I had to hike for a beverage before these little cafe’s starting popping up.

    Service was friendly, talkative and professional.

    Loved the ambiance and “customer care”. 🙂

    Syrup Desserts
    611 S Spring St
    Los Angeles, CA 90014-1902
    (213) 488-5136



    ~ Scott K.
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