Can, Can, Can You Do the CAN CAN?

A few months ago while channel flipping, I ran across a story on the local Eye on the Bay show about a San Francisco company that makes a different kind of liquid cleanse. Called the CAN CAN Cleanse, this program includes healthy fruit, vegetable, and nut drinks to detoxify your system over one to three days. We all overindulge at times; my vices happen to be coffee, sugar, and carbs. I'd never done a cleanse before and didn't know if I could last even one day, let alone three, but CAN CAN piqued my interest so I thought I'd give it a try.

The program includes eight liquid drinks or soups for each day made from organic fruits and vegetables sourced from local farmers. The menu changes with the seasons so I tried the summer menu:

8:00am  Lemon Lime Juice (lemon, lime, cinnamon, cayenne, filtered water)

9:00am  Green Juice (celery, cucumber, green cabbage, broccoli, fennel, romaine, spinach, kale, parsley, mint, ginger, lemon, apple)

10:30am Hibiscus Tea (dried hibiscus flowers, filtered water)

12:30pm Green Pea Basil Soup (green peas, basil, mint, celery, onion, garlic, thyme, sea salt, olive oil, filtered water)

2:30pm   Watermelon Juice (watermelon, apple, lime, filtered water)

5:00pm  Green Juice (same as above)

7:00pm  Vanilla Almond Milk (raw almonds, vanilla bean, dates, filtered water)

8:00pm  Lemon Balm Lavender Tea (dried lemon balm leaves, dried lavender flowers, filtered water)

Besides the price ($175 for three days, $65 for one day), my main concerns were taste, how I'd feel (detox symptoms can include headaches, irritability and skin breakouts), and the waiver that reveals the juices are not pasteurized. The main benefits I sought: fewer caffeine/ sugar/ carb cravings, more energy, and hopefully lose a little bloat for swimsuit season. 

So how did it go?

Taste varied by drink and over time. It was shocking to have the first lemon lime juice concoction with cayenne pepper and cinnamon. It made a strange start to the program, so different from my usual first beverage of the day, Peet's French Roast with skim. The next drink, the green juice, was even more shocking. Made from a long list of vegetables, it had an earthy smell and grassy taste to start, but then unexpectedly I started to enjoy it. It seemed like each sip tasted a bit different with the various ingredients popping on my taste buds. Everyone else in the family couldn't stand the smell. The hibiscus and lemon balm lavender teas were light tasting herbal teas, nothing extraordinary, although I marveled at the bright red color of the former and lavender scent of the latter. At lunch time the flavor kicked up a few notches with the green pea basil soup. I loved the delicious, warmly nourishing soup with a bright green color to match its flavors. Then at mid-afternoon my favorite beverage came, the watermelon juice. Yummy and summery, I found it a wonderfully refreshing drink that quenched my thirst and then some. Later it seemed a bit strange to have vanilla almond milk for dinner, but I found it surprisingly soothing. It had a mild flavor, and felt creamy and pure going down.

I found enough variety over the course of a day, but since I did the 3-day cleanse, I repeated the same schedule for the next two days. It got a little repetitive and less exciting, yet also somehow I started to enjoy and appreciate the flavors more over time. The unusual ones started to grow on me, while I still looked forward to my favorites (watermelon juice, pea soup, and almond milk). I paid more attention to what I consumed. 

Was I satisfied? The program is about 1000 calories a day and surprisingly I wasn't very hungry. I expected to feel sharp hunger pangs and weakness. Instead I felt pretty good, yet sometimes tired because I cut down on caffeine. The second day I noticed more energy and even made it through my boot camp class okay. The third day I managed a 5 mile hike in the hills with no problem. I still drank one cup of Peet's a day, and also had an approved apple and handful of almonds. It sure made me appreciate the simple acts of chewing and biting more.

Would I do it again? Yes, I would. The CAN CAN website suggests customers do a quarterly cleanse. I'm not sure what the right frequency is, but I can see the rhythmic logic to a seasonal liquid cleanse. Since the menu changes with the season, I'm also curious to see what the other varieties of drinks would taste like. It was a good exercise for my taste buds, for trying a liquid cleanse, and for being mindful about how I felt. It took some willpower and discipline, yet I found it did reduce my cravings for the sugary things and coffee that I usually love. I also lost a few pounds of bloat, a welcome result that gave me a mental lift and motivation to eat healthier moving forward. I wasn't expecting an attitude change from only three days, but I think the experience and benefits will stay with me.

Check out CAN CAN if you're curious, and see what others say on Yelp.

Lobster Roll and Clam Chowder Round-Up

When it comes to seafood, there's something so irresistible about lobster rolls and clam chowder in a sourdough bread bowl. Maybe it's the mix of fresh, chewy bread with sweet shellfish deliciousness, or the balanced mix of protein and carbs, salty, yeasty and tasting of the sea. Maybe it's the way the flavors remind me of lazy summer days at the beach. Or maybe it's just because both of these taste damn good.

Clam chowder in a sourdough bread bowl makes a great lunch or dinner, especially when made by Boudin. The Boudin family accidentally invented sourdough bread in 1849 during the Gold Rush due to the serendipitous combination of San Francisco wild yeast with their traditional French bread recipe. With several restaurant locations including Pier 39 at Fisherman's Wharf, Boudin's soup in a bread bowl makes a true San Francisco treat.

Other yummy renditions of this seaside delicacy can be found at the Santa Cruz pier restaurants, at Sam's Chowder House in Half Moon Bay overlooking a nice little beach, and at Splash Cafe in Pismo Beach, where the line inevitably winds down the block. When we curiously joined the line over the 4th of July weekend, the woman in front of us declared her love of the clam chowder in a bread bowl. She had just driven four hours to satisfy her craving, so it had to be good! It's extra yummy with crab and shrimp piled on top of the soup, the sourdough bread filling lightly toasted and buttered. Eating at a picnic table on the pier with a wonderful ocean view made it taste even better.

Another seafood favorite of mine is the lobster roll. Even though it originated on the East Coast, the lobster roll has found its fans on the West Coast too. Nearby in both Portola Valley and Redwood City, the Old Port Lobster Shack sells a delectable version with a buttery roll and lobster flown in fresh and live from Maine and Massachusetts several times a week. The owner, who moved to California from Boston when he married, brought his extensive experience in the lobster business to his Bay Area restaurants. While known mostly for its lobster roll, the Lobster Shack offers many other dishes and, for those who are ready to yield to their desires, sweet blueberry pie a la mode. 

Perhaps most impressively, the Old Port Lobster Shack's lobster roll was named 'Best of Show' at last month's Lobster Roll Rumble in Manhattan. While some East Coasters grumbled about the rumble judges choosing a West Coast sandwich, we in Northern California can rest assured we've got the best right here.

Yankee Pier restaurant at the Santana Row shopping center also offers a delicious lobster roll. With its elegant, upscale shopping location near the Winchester Mystery House and Valley Fair mall, Yankee Pier creates a delightful stop to enjoy the atmosphere and re-energize for shopping. 

Both of these seafood dishes have the mark of a winner: As soon as I'm done eating, I'm already thinking about the next time I'll get to indulge.

Simply Organic, Simply Delicious

Jesse Cool is a Bay Area pioneer in healthy, organic, local, sustainable food. For thirty-four years she's created dishes using these principles, creating delicious food and feeding thousands.  Now she has three restaurants, a catering business, and seven cookbooks.  More impressive, she has a loyal following of customers who enjoy her delicacies for both a healthy body and community.

It's not just a feel-good experience to know that the food she's created adheres to these healthy principles. The bottom line is that her dishes taste fantastic. Every time I eat at her restaurants, I enjoy the food immensely. The acclaimed Flea St. Cafe celebrates its 30th anniversary this year, an impressive feat given that the vast majority of restaurants don't survive more than a few years.  

Cool Cafe at the Cantor Art Center on the Stanford campus makes a perfect stop after viewing the impressive and varied collection of art in the museum open Wednesdays through Sundays.  The Cantor museum is a local treasure with free admission, a Rodin sculpture garden outside, numerous Asian art treasures, and rotating exhibits.  The museum also houses the famous Golden Spike, the ceremonial rail spike driven by Leland Stanford to join the rails of the first Transcontinental Railroad across the United States in 1869.

Jesse's newest restaurant is the Cool Cafe in the Menlo Business Park. Recently I visited the restaurant with my friend Judee to try it out. I ordered the Grilled Veggies of the Season sandwich, which had Spring Hill herb cheese spread, seasonal pesto, spinach, and wheat bread, served with organic root chips. The menu also features sandwiches with Niman Ranch ham, Marin Sun Farms grass fed beef, and pasture-raised curry chicken salad. I also love the Balsamic Beet salad, which has Point Reyes bleu cheese, spiced walnuts, and arugula.

Jesse's vision extends beyond the expected. She's collaborated with the Stanford Hospital to create an organic, healthy, delicious menu for inpatients. Who says hospital food has to taste terrible? Called Stanford Hospital and Clinics Farm Fresh, the new menu items aim to help patients heal as quickly as possible, and show them that they are cared for. Soup is one of the main ingredients of the new menu, with seven seasonal choices and chicken noodle soup with vegetables. She offers her soup recipes on the Farm Fresh website, so you can try them at home. We made the potato leek soup and all enjoyed it.

Jesse Cool is a Bay Area food original, an innovator who's made a positive contribution to our community. Savoring her meals not only benefits our stomachs and taste buds, it helps connect us to our local farmers and the bounty they produce.

Cheery Cherry Frozen Yogurt

My teenage daughter Valerie is a great cook, and we count ourselves lucky when she gets in the mood to whip up something delicious in the kitchen. For a couple of years now she has enjoyed making a variety of frozen yogurt flavors using our Cuisinart ice cream maker. She's tried vanilla, chocolate, strawberry, blueberry, orange, and mixed berry flavors. Now that it's cherry season, it's time to make some cherry frozen yogurt with sweet, tart cherries from C.J. Olson's.  

C.J. Olson's has been growing cherries in Sunnyvale, California for 110 years. Now in its fourth generation of family growers, C.J. Olson's sells at a farm stand as well as through a website and at local airports. Besides a variety of fresh cherries, C.J. Olson's sells dried cherries, cherry juice, jams, chocolate covered cherries, other dried fruits, and more. 

For this batch, we used Straus low-fat plain yogurt with C.J. Olson's fresh Rainier cherries grown in Sunnyvale. I love the sweet, delicate flavor of these red-yellow cherries with their crunchy, juicy texture, a mix between Bing and Van varieties.  We topped the frozen yogurt with some of C.J. Olson's dark chocolate covered dried Bing cherries to create a new confection reminiscent of Ben and Jerry's Cherries Garcia frozen yogurt. This fresh, frozen concoction turned out delightfully creamy and flavorful, a just-right dessert that takes advantage of locally grown fruit in season. 

Cheery Cherry Frozen Yogurt

3 cups coarsely chopped, pitted fresh cherries or pitted frozen cherries (we used C.J. Olson's fresh Rainier cherries)
1 cup granulated sugar
4 cups low-fat plain or vanilla yogurt (we like Straus brand)

1.  Mix all ingredients together in a bowl.
2.  Freeze in an ice cream maker following manufacturer's instructions.
3.  Serve or transfer to a freezer container and freeze.

Makes about 6 cups. Top with chocolate covered dried cherries or chocolate chips.

One great feature of the cherry is its bi-annual seasonality: cherries ripen both in late November through February, and again in May through August. At other times of the year, you can still enjoy them dried or chocolate covered. For more cherry recipes including Bing Cherry Cake and Classic Cherry Pie, check out C.J. Olson's website. Cheerio!

Go Giants Garlic Fries!

True confessions: I'd never been to a San Francisco Giants baseball game in thirty years of living in the Bay Area. Obviously I'm not a big baseball fanatic, but now that the Giants are on top it is a great time to see them play.

Our whole family went to AT&T Park on Easter Sunday to see the Giants vs. Atlanta Braves. Game time was 1:05 pm (why the five minutes past the hour?). Of course I did the research ahead of time on food and drink at the park. On Yelp the biggest food recommendations appear to be the garlic fries, corn beef sandwich, crab sandwich and Ghirardelli hot fudge sundae.

I went to the Giants shop at the Stanford Shopping Center to get snazzy black baseball caps for the game. We picked up Jacob from his dorm and headed on up to San Francisco. What a fun family outing! We had the cheap seats in the outfield, but even from there had a great view, lots of enthusiastic fans nearby to entertain us, and oh-so-many ballpark food options to choose from.

We got hot dogs for the girls, chicken tenders for Jacob, a bratwurst dog with sauerkraut for me, and a tri-tip chipotle sandwich for Brad. The yummy garlic fries had tons of minced garlic on top. They make a perfect ballpark food: greasy, warm, and spicy enough to clear your nasal passages. I noticed a little whoopie pie stand and tried to get some later, but the stand had closed. We didn't have room for the Ghirardelli hot fudge sundaes either, but Amanda managed to catch some Ghirardelli chocolates when the Easter bunny tossed candy out to the crowd between innings. The girls enjoyed sno-cones in a cup, Jacob ate a ballpark classic Carnation chocolate ice cream, while Brad genuinely enjoyed a few beers.

If you're not interested in ballpark food, go to one of the many nearby eateries. My friend Kathy recommends the Palomino restaurant. The Ferry Building isn't too far away either with its many food choices including Out the Door. My friend KC has a free parking tip: Park at the Embarcadero shopping center near the Hyatt Regency, and get your ticket validated on weekends at nearby eateries including Peet's Coffee. That's a lot cheaper than the $25 we spent at a lot just a few minutes' walk from the park.

I'm glad we finally made it to a Giants game, even though they lost, and plan to head back for more baseball and more food. I would definitely like to try the crab sandwich next time, and either the hot fudge sundae or whoopie pies. If the Giants could win more games and stop the torture, it would be even more fun!

Cows at the Stanford Dish

One of my favorite local hikes is the Stanford Dish, a scenic and invigorating loop in the Stanford hills between the campus and 280 freeway. Its nickname comes from the two large radiotelescope satellite dishes that sit near the apex. The main loop is about 3 miles around, while an extra length from the Alpine Road entrance makes a longer path of about 5 miles. For locals, it's an easy and sure-fire way to get in fresh air, exercise, and great views. On a clear day I can see south to San Jose, north to downtown San Francisco, and east over the Dumbarton Bridge to Fremont.

For about half of the year from November to May, a couple hundred cows make their home at the Dish.  They're young cattle recently weaned from their mothers and purchased from breeders. For seven bucolic months they graze on the Dish's green grass before they eventually move on to a feedlot until they're large enough for slaughter (sniff). Some are not shy at all, get very close to hikers, and seem just as curious about us as we are with them. It's wonderful to see these bovine beings grazing, meandering, and lazing in the sun.

By now many have learned that grass-feed cows produce healthier meat than corn-fed cows. Corn-fed beef has more saturated fat and less of the good omega-3 fatty acids. In the book Omnivore's Dilemma, Michael Pollan describes how cows have evolved over millions of years to eat grass, while grasses likewise have evolved to be eaten by cows. Cows help grasses by keeping them trimmed, eating other plants that might compete, spreading grass seed, and fertilizing. It's a natural, healthy, co-dependent cycle.

There's some debate about how good grass-fed beef tastes compared to corn-fed. Many eat grass-fed beef because of the better quality of life for the cows. Some believe beef tastes better when combining grass fed and grains, which may be a good balance between the two. A growing awareness of the morality of eating meat brings both more knowledge and confusion, but becoming more informed of the larger context of our food choices makes us better consumers. The intertwined life cycles of grasses, cows, and humans can be sustainably balanced--if we try.

For me, the main benefit of seeing cows at the Dish is that they make me smile. While the cows chew their cud, stare back, and moo, I appreciate them most for being part of the pastoral landscape and enhancing my Dish experience. If you haven't hiked the Dish loop in a while or ever, go soon and say hi to the cows while you're there.

Passover Chocolate Almond Torte

Our friends Xenia and Gary invited our family over to Passover Seder dinner a few years ago. Xenia asked us to bring dessert. For one of the desserts, I ordered a delicious raspberry meringue confection from Martha's Pastries. For a homemade dessert, I found this recipe online at AllRecipes.com, impressed by its 4.5 out of 5 star reader rating.  Brad prepared it for the meal and it got gobbled up quickly. We've enjoyed eating it since, even when it's not Passover. With only five ingredients, the torte offers a different take on a flourless chocolate cake, only this one remains true to the rules of Passover.

Passover Chocolate Torte
Adapted from AllRecipes.com recipe

Ingredients:

• 1/2 cup pareve margarine
• 8 ounces semisweet chocolate chips (we like Ghirardelli)
• 5 eggs, separated
• 3/4 cup white sugar
• 1 cup ground almonds (use a coffee grinder or small Cuisinart; adding a bit of sugar from the recipe can help; don't overgrind or it could turn into paste)

Directions:

1. Preheat oven to 350 degrees F. Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
2. Melt margarine and chocolate in saucepan over low heat. Stir until smooth and let cool.
3. In a medium-size mixing bowl, beat egg whites until stiff, for about 2 minutes.
4. In a separate bowl, beat together yolks and sugar until thick and pale, about 1 minute. Blend chocolate mixture into the egg yolks. Stir in ground almonds.
5. Fold beaten egg whites into chocolate mixture, 1/3 at a time, until no streaks of white remain. Scrape batter into prepared pan.
6. Place an 8"x 8" baking pan with 1 inch of water in it on the bottom rack of the oven. This will make the torte more moist.
7. Bake torte on center rack for 45 to 50 minutes, or until sides begin to pull away from pan and the top is set in the center. Cover the torte loosely with foil for the last 20 minutes of baking. Don't worry if the cake cracks because the cake will be inverted.
8. Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert cake onto a serving plate and cool completely. Add confectioner's sugar and berries to finish.

Enjoy this chocolatey sweet at the end of the symbolic Seder meal, or enjoy it any time of the year.