Category Archives: New Products

To Your Health

Revive Sparkling Kombucha's Cherry Hibiscus flavor.

Revive Sparkling Kombucha’s Cherry Hibiscus flavor.

 

A run-down on new healthful-ish food and drink worth checking out (of which I received samples).

Revive Kombucha

It’s not easy to find a shelf-stable kombucha, one that doesn’t need to be refrigerated at all times.

But Revive Sparkling Kombucha has done just that. The Petaluma company’s traditionally fermented and organic craft brew now comes in 12-ounce cans. While it still tastes best chilled, it doesn’t have to be stored unopened in the fridge.

It’s made with a similar process as Revive’s raw and refrigerated bottled kombucha. The difference is the sparkling version undergoes a proprietary pasteurization process while incorporating a naturally fermented and live probiotic, DE111.

There are only 5 grams of sugar and 20 calories per can. Revive touts that each can also contains 5 billion live probiotics at the time it’s manufactured.

The sparkling version comes in four flavors: Mango Orange, traditionally fermented with a black tea brew; Cherry Hibiscus, fermented with hibiscus flower brew and caffeine-free; Strawberry Lemon, fermented with a blend of hibiscus and yerba mate; and Citrus Ginger, fermented with a ginger brew and caffeine-free.

If you’re used to the assertive vinegary pucker and funky fermented character of most kombucha, this will strike you more as kombucha-light in taste. And that may be a good thing for people who don’t necessarily like the taste of kombucha, but force it down for its ability to aid digestion.

The sparklers are nicely fizzy and would be a very good substitute for sugary sodas. To me, they taste like a juice spritzer — refreshing, not overly sweet, and with a hint of tang on the finish. I think the Mango Orange might be my fave because of its tropical notes and definite mango taste.

Find the $2.99 cans at Good Eggs and Oliver’s Market.

OHi Superfood Bars

OHi Superfood Bar takes its name from its birthplace of Hawaii. Indeed, in Hawaiian, OHi means “to gather,” while in Maori it means “to rise or to elevate.”

Ohi Superfood Bar in Peanut Butter Mesquite flavor.

Ohi Superfood Bar in Peanut Butter Mesquite flavor.

Made in California now, these energy bars are non-GMO project verified, predominantly Paleo, low glycemic, and free of grains, soy, refined sugars, and dairy. They are also certified vegan and gluten-free.

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Duck, Duck…Meatloaf Or Burger

Ever tried a duck burger? You definitely should!

Ever tried a duck burger? You definitely should!

 

Chicken and turkey make decent enough burger substitutes.

But they ain’t got nothing on duck.

If you’ve never had a duck burger before, prepare yourself for a most righteous patty on a bun.

In the cookbook, “Kindness & Salt: Recipes for the Care and Feeding of Your Friends and Neighbors” (Grand Central Life & Style, 2018), of which I received a review copy, the recipe may be called “Duck Meatloaf,” but even authors Ryan Angulo and Doug Crowell advise that it can be eaten burger-style with a smear of mustard.

The two owners and chefs of the popular Brooklyn spots, French Louie and Buttermilk Channel, have served this duck dish at the latter since it opened in 2008.

The cookbook’s title refers to the two most important ingredients they believe that are needed to take a good meal into the realm of greatness.

Kindness and Salt Cookbook

The 100-plus recipes give the makings to serve just that in the casual comfort of your own home with recipes such as “Salt-Roasted Beet Hummus,” “Slow-Roasted Pork Spare Ribs with Ancho Chile Marinade” and “Delicata Squash Tart.”

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Duck, Duck…Dried Plums or Prunes

Duck legs get a lot of love with red wine and dried plums.

Duck legs get a lot of love with red wine and dried plums.

 

There is something that has annoyed me to no end for quite awhile. And I know I’m not the only one who frets about this rather unforgivable injustice.

It’s when someone refers to me as “ma’am.”

I bristle.

Wasn’t it just yesterday that I was “Miss”?

What happened to those days?

I know it’s only semantics. Still, it’s a bruiser. No, I may not like it, but I have glumly accepted it.

That’s what irks me about prunes. Oh sure, they get to be called “dried plums” now. What’s up with that?

Like the rest of us “ma’ams,” I’m sure they felt labeled “old and decrepit” beyond their years with that moniker. But somehow, they’re fortunate to get a new name, one that’s peppier and more youthful. We should all be so lucky, right?

I couldn’t help but think of that amusingly when I spied a recipe for “Red Wine-Braised Duck Legs with Dried Plums.” It’s a classic French country recipe, though, back in the day it was known as duck with prunes.

Wine Country Table

The recipe is from the new “Wine Country Table: With Recipes that Celebrate California’s Sustainable Harvest” (Rizzoli), of which I received a review copy. It’s written by veteran award-winning cookbook author Janet Fletcher, who makes her home in the Napa Valley, in collaboration with the Wine Institute.

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Indulge in Sweets — Three Ways

Take a taste of the three new flavors of Sante Nuts. (Photo by Carolyn Jung)

Take a taste of the three new flavors of Sante Nuts. (Photo by Carolyn Jung)

Santé Nuts New Candied Flavors

The South Bay’s maker of gourmet nuts, Santé Nuts, has debuted three new flavors: Chocolate Almonds, Pumpkin Spice Pecans, and Bourbon Pecans.

The family-owned company was started by single mom Sara Tidhar, who parlayed her home-made recipes for candied and spiced nuts into a booming business. Her son and daughter now both work in the company, too.

I had a chance to try samples recently. What I especially love about all these nuts is that they maintain a pronounced crunchiness even with their coatings.

The Chocolate Almonds are a nice change of pace from the usual hard-shelled, candy-coated chocolate almonds. Rather than a shell of chocolate, these almonds get a coating of sugared crackling cocoa powder. That means the flavor of the almonds still sings through loud and clear without getting overtaken by the cocoa that adds a nice deep dark chocolate accent. There’s also a touch of salt that adds perfect balance.

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The Big Unveil

EastBayCover.HRblog

Voila! Finally, the big reveal: Presenting the cover of my forthcoming cookbook, “East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries” (Figure 1 Publishing).

I couldn’t be more excited to show off details of my newest cookbook, due out on Sept. 10, which will feature 41 of the best restaurants and bakeries in the East Bay.

To whet your appetite, that’s the paella from La Marcha Tapas Bar in Berkeley, and the lamb larb from Belcampo in Oakland’s Jack London Square prominent on the cover. The photos are all by the incredibly talented photographer Eva Kolenko.

What else will you find inside?

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