Bright Bar — A Different Kind of Energy Bar

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Not your typical energy bar. Bright Bars taste like real food.
Not your typical energy bar. Bright Bars taste like real food.

I’ve had my share of energy bars, but I’ve never had one quite like Bright Bar.

Unlike so many others, it’s not rubbery, nor cookie- or candy-like. Instead, it’s like shredded fruits and veggies packed and held together in bar form. The bars are a whole lot less sweet tasting than others, and actually taste like real food.

The Los Angeles company was founded by Brenden Schaefer, an avid cyclist and yogi, who was looking for a good-tasting, good-for-you snack bar. When he couldn’t find one to his liking, he decided to create his own, made with organic produce.

He likens the products, which are also vegan, gluten-free and dairy-free, to cold-pressed juice, but in bar form.

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Oh, Snap — As In Peas

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You won't want to cook sugar snap peas any other way after this.
You won’t want to cook sugar snap peas any other way after this.

Sweet — and yes — snappy, sugar snap peas don’t need much to enjoy fully.

In fact, just the opposite is true — we often do too much to them or overcook them so their delightful crispness is obliterated. As simple as they are to prepare, they can be tricky to get just right. A few seconds too long in a steamer, saute pan or boiling pot of water, and they turn wrinkly and mushy.

That’s why I practically leaped for joy after making “Sugar Snap Peas with Pine Nuts, Fennel, and Lemon Zest” from “The Side Dish Bible: 1001 Perfect Recipes for Every Vegetable, Rice, Grain, and Bean Dish You Will Ever Need” (2019), of which I received a review copy.

This tome of spectacular side dishes is by America’s Test Kitchen, where proper technique rules.

This easy side dish recipe gets snap peas perfectly. The key is cutting the snap peas in half — something I admit I’d never done before. Usually, I just stir-fry them whole.

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Easy-Peasy Spiced Ground Lamb with Peas

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A comforting home-style Indian dish -- in mere minutes.
A comforting home-style Indian dish — in mere minutes.

Some people always keep a bag of frozen peas in the freezer to suppress bruises or aches and pains.

Me? I keep one for last-minute additions to salads, soups, stews, pastas, and more.

They are nearly as good as fresh, easier to prep (there’s none involved), and are available year-round.

They add bright color, subtle sweetness, and gentle texture to so many dishes, including this one.

“Spiced Lamb with Peas (Kheema Muttar)” is from the cookbook, “Indian in 7” (Kyle, 2019), of which I received a review copy.

It’s by Monisha Bharadwaj, a chef and food historian, who runs an Indian cooking school in London, Cooking with Monisha.

As the name implies, the book is all about recipes for that take seven ingredients or fewer. Bharadwaj does take a few liberties with that, though. Cooking oil isn’t included in the official count. And some recipes call for simple sauces or pastes from a different recipe in the book.

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The Amazing Story Behind Maui Ku’ia Estate Chocolate

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Little squares of Maui Ku'ai Estate chocolate -- with a big story.
Little squares of Maui Ku’ai Estate chocolate — with a big story.

It’s one thing to make exquisite farm-to-bar estate chocolate.

It’s a whole ‘nother thing to donate 100 percent of net profits to Maui charities and non-profits.

Maui Ku’ia Estate Chocolate succeeds on both those fronts.

The artisanal chocolate company was founded by Dr. Gunars Valkirs, a Maui resident and retired biotech entrepreneur, who was the inventor of the first fast and sensitive pregnancy test.

Agriculture is in his heritage, as Valkirs’ father was a farmer in pre-World War II Europe before moving to San Diego, where he maintained a lush citrus orchard.

Inspired by his father, Valkirs started experimenting with planting cacao trees at his Kapalua home. Before long, he was leasing 50 acres of former sugarcane fields in Maui. Today, his farm, which marked its first harvest in spring 2018, encompasses about 7,000 cacao trees.

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Burnt Broccoli with Tahini-Mustard Dressing

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Whisk together tahini, two types of mustard and vinegar for an addictive dressing for broccoli.
Whisk together tahini, two types of mustard and vinegar for an addictive dressing for broccoli.

Admittedly, much like a 5-year-old, my husband actually likes mayo or ranch dressing on his broccoli.

I get it, I get it. Folks like him just like a little creamy something-something to tone down the bitter, in-your-face vegetative character of broccoli.

But I’ve found something way better to dress it with instead.

“Burnt Broccoli with Tahini-Mustard Dressing” satisfies in the same way, but is definitely a step up.

This quick recipe is from “MUNCHIES Guide To Dinner” (Ten Speed Press, 2019), of which I received a review copy.

The book is by the editors of Munchies, the James Beard Award-winning food brand of VICE media group.

The look of the book is definitely millennial-driven, with its bright-colored, Instagram-like photos and its let’s-get-in-the-kitchen-and-hack-this vibe.

Some of the recipes would definitely qualify as stoner food, but ones you’d really want to eat no matter what your current state: I’m thinking of you, “Carne Asada Fries” and “Cacio e Pepe Popcorn.” Others are standards that should be in everyone’s wheelhouse, including “Lemognrass-Steamed Mussels,” “Grilled Caesar Salad,” and “Chicken Pot Pie.”

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