The other day my dad asked me if I wanted to try the best coffee in San Francisco. He had heard tell it was just around the corner from where we were. Of course I said yes... Usually when I hear "best of" type statements I tend to be dubious, but the Bluebottle Coffee Company just might be.

It is in a small alley in Hayes Valley and it is essentially a garage. There is no seating, but there is a tiny little table that you can stand around as you drink a delicious cappuccino out of a sturdy ceramic mug. I also had saffron almond biscotti to dunk. To find out more, go to: http://www.bluebottlecoffee.net/

And if you go, and can hang around, please make sure you ask for a ceramic cup... some people got their coffee in paper cups and then stood around drinking them, and then throwing the paper cups away before leaving. It was hard for me to see that and not judge.

That is all.

Just a little Kitchen Caravan trivia: As I edited the Breads of the World Beauty Pageant today, I was eating fresh peas from my dad's garden. Yum!

This morning I had a chance to watch the morning news and catch up on my unhealthy food marketing commercial time. An ad for Egg Beaters with Yolk came on the air, and it might have been more shocking to me than watching the Kellogg's Smart Start Cereal commercial (you do not want to get me started). I did not realize that Eggs were now being advertised in coming with yolks, because last time I checked, all eggs had a yolk.
To get a better understanding of what this new version of the egg with yolk was, I went on the product's website to learn that Egg Beaters Original is a carton of "real eggs" that are low in calories and without any fat or cholesterol. I really think that we have gone too far this time. What is more healthy than a locally farmed egg? Eggs are already low-fat, low-calorie sources of protein. But what is even better about eggs, is that they come already conveniently packaged in an all-natural shell. I really cannot understand why we have a) decided that eggs are unhealthy, and developed a "healthier" version; and b) prepackaged them in a carton to produce even more waste.
I admit that at one point in time I was an egg-white eater. I had been convinced that yolks were fattening and to be totally avoided, and so I threw them away. Then it was explained to me like this: if you want to eat in an holistic way, you must eat the whole thing. Why would we separate the egg white from the yolk, when there is probably a natural reason that they come together as one? Instead of eating so many egg whites or egg beaters, whatever they really are, and just eat a whole natural egg. Maybe it will make us feel a little bit more whole as well.

When we were filming the Spring Sprout Safari episode I became slightly mesmerized by the sunbutter-blending process...

You can see what I saw:

http://link.brightcove.com/services/player/bcpid1507785476

I am obsessed with sesame-flavored sweets. My favorite dessert of all time is Halawa (Halva), and I recently had the (life-changing) sesame dessert at Anthos Restaurant in New York. So now I am on this sesame kick, and I have launched myself into a quest to make the best sesame ice cream ever. Today was my first attempt, but I was not at all happy with the results. However, I do feel that I have learned a few things. 1) Toasting sesame seeds will dramatically change the flavor of the ice cream. I prefer un-toasted. 2)Ground sesames will add a lot of flavor, but also thicken the consistency too much. 3) Too much cornstarch is not a good thing. I decided to try something new and use cornstarch instead of egg yolks in today's batch. The cornstarch made it too thick, so I have to use less the next time. I am also going to try making it with egg yolks, but with a smaller proportion that I usually use. Hopefully the next time I will achieve a smoother and creamier texture, even though I could probably eat this whole batch anyway!

Yesterday Emma and I were at the Greenmarket in Union Square filming an upcoming episode for our Spring Season. I was introduced to Don Lewis from Wild Hive Farm in Clinton Corners, New York. He has a micro mill and sells a variety of whole grains, including wheat, spelt, triticale, polenta, as well as some baked goods made with them. I bought a bag of the Scottish oats and ate some this morning for breakfast. I think I can easily say that it was the best bowl of oatmeal that I have ever had in my life. I like to put in a lot of water when I make oatmeal, and never ever measure the exact quantities. The oats themselves create a creamy texture when cooked, and so I have never felt that they need the addition of milk. This bowl was especially creamy and delicious. I loved the fact that the oats were a natural nutty brown and that the texture was varied, and not homogenous like processed oats. I sweetened them lightly with some agave and felt fully nourished for another day of filming!

I have fallen in love with a new honey. I know that in the Fall I had you all convinced that Chestnut Honey was a gift from the gods. I still love its bitter taste, but it is best suited for Fall and Winter. Since Spring has arrived, I have been delving into a pot of Lavender Flower Honey from Alili Morocco , a new brand of Moroccan artisan products. Their Lavender Flower Honey is perfectly grainy in the way that natural honey should be. It is sweet and full bodied, with gentle floral aromas. My favorite way to eat it is to mix a spoonful into some Greek yogurt, and then top it with chopped walnuts. Those three things go together to form the perfect dessert triangle.

I can't say for certain because I still haven't been (why oh why oh why???), but I just read this short article about the Mongolian government trying to insure that all vegetables eaten in Mongolia are grown in Mongolia. A lesson from the land that's calling me.

We are in transition now between Winter and Spring. I know that it is technically already Spring, but weather-wise, we are going between warm and cool, off and on, and it is hard to gauge our bodies. I know that amongst my family and friends many people are getting colds, and some are just feeling the need for some rest from work.
I wanted to share my favorite meal these days, because it has helped me stay healthy through this seasonal transition. I have been combining elements of Winter and Spring foods, which have helped balance me out. I cook some dried wakame by boiling it in water (reserve the cooking water, as it is full of healthy minerals). While the wakame is boiling, I throw a peeled and chopped carrot into the pot. I don't care if the carrot cooks all the way through, but I do not want it raw. Then I drain the wakame and carrot, and mix them together with sprouted chickpeas (any sprouted beans will work), and sometimes some fresh greens. The sea vegetables and carrots are Winter foods, and more grounding. The sprouts and greens are more lively Spring foods. I dress everything simply with rice wine vinegar, white wine vinegar, or lemon juice, and a touch of olive oil (optional). I top it with some sliced avocado and eat it with whole grain bread. This is a delicious, healthy, energy-boosting meal. I am convinced that eating the seaweed has helped my body stay healthy, despite the weather transitions. You can find wakame at asian groceries, health food stores, and organic supermarkets.