Category Archives: Health/Nutrition

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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Bonkers For These Beans

A Dozen Cousins Mexican Cowboy Beans.

A Dozen Cousins Mexican Cowboy Beans.


For some endeavors, it might take a village.

But to create some deliriously delectable beans? It simply takes A Dozen Cousins.

This new Berkeley company has launched a line of gourmet, ready-to-eat beans with global flavors that will win you over from the first taste.

Ibraheem Basir, a former marketing manager at General Mills who worked on natural foods brands such as Annie’s Homegrown, named the company after his daughter and her 11 cousins.

Made with avocado oil, the beans are non-GMO, vegan and gluten-free. They come in 10-ounce BPA-free, microwaveable pouches that serve two (about 1/2 cup each). They boast 6 to 8 grams of protein per serving and 7 grams of fiber.

They come in handy microwavable packages.

They come in handy microwavable packages.

They are available in three flavors: Mexican Cowboy Beans, Cuban Black Beans, and Trini Chickpea Curry.

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RightRice — That’s Not Really Rice

It looks like rice, but...

It looks like rice, but…


When is rice not really rice? When it’s RightRice, a just-launched, rice-like product that’s actually made from lentil flour, chickpea flour and pea fiber.

While it does contain a little rice flour (less than 10 percent), it’s designed to be a viable alternative to folks who love rice, but want to cut down on carbs and starches.

It was created by San Francisco’s Keith Belling, the founder of Popchips, that wildly successful, addictive potato snack that is neither baked nor fried but ends up crisp as can be from a combination of heat and pressure. It also boasts half the fat of regular potato chips.

It's actually RightRice.

It’s actually RightRice.

With RightRice, he’s created a product that has more than double the protein, five times the fiber, and almost 40 percent fewer net carbs than a bowl of white rice. It’s also non-GMO and vegan.

So just how does it taste?

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Sponsored: Add Pizzazz To Your Holiday Baking with New Pazazz Apples

A gluten-free, crust-less dessert made with new Pazazz apples.

A gluten-free, crust-less dessert made with new Pazazz apples.


There’s a new apple in town. And it’s full of pizzazz.

Or should I say pazazz?

The Pazazz apple is a descendent of the Honeycrisp. So if you love the latter as I do, you will go nuts for the new variety, as well.

Like the Honeycrisp, the Pazazz is crisp as can be, making it an ideal apple to eat out of hand. It has just enough tartness to balance its flavor. I think it has a fuller, more winey taste, too.

The process of creating this apple started a decade ago through cross-pollination with a Honeycrisp. The Pazazz is now grown by family orchards across the country, and available at Safeway stores.

Just say "Pazazz''!

Just say “Pazazz”!

When I received samples recently, I knew they would be ideal to bake with.

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Innovative Vegan Fare at Millennium

Tempeh and spaetzel at Millennium that taste like beef stroganoff.

Tempeh and spaetzel at Millennium that taste like beef stroganoff.


Recently, I dined with a companion at a vegan restaurant.

No, it was not with my husband, aka Meat Boy.

But even he enjoyed the leftovers I brought home afterward.

That tells you just how satisfying the cuisine is at Millennium in Oakland.

In fact, the majority of diners there are not strictly vegan. But they are lured by the creativity of Chef Eric Tucker’s dishes.

Millennium first opened in 1994 in San Francisco before moving to the Rockridge neighborhood across the Bay in 2015.

Even on a Monday night, typically a slow time for most restaurants, the dining room was packed.

Fried oyster mushrooms.

Fried oyster mushrooms.

My friend Sheila (also not a vegan) and I started with a big pile of Coriander and Arborio Crusted Oyster Mushrooms ($13.95). The Italian risotto rice used in the coating gives the mushrooms a heavier and toastier tasting crust. Pick one up and dip into the sweet-spicy habanero jam. It’s perfect finger-food.

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