‘Tis The Season for Gift Baskets

Yes, the holidays are definitely upon us.  Looking for a thoughtful gift sure to please everyone on you list? What could be easier than a  Melissa’s Produce gift basket?   Melissa’s Produce supplies the freshest seasonal staples and exotics.  Fruit, vegetables and fine wines can all be creatively arranged in any combination, from single stunning gift baskets to impressive monthly subscriptions. You choose whatever best suits your gift giving needs.

Vegans or vegetarians on your list? The baby vegetable medley is perfect for salads, roasting or soups.

And if you happen to find one of these bad boys in your fruit basket don’t be scared, it’s an  Ecuadorian dragon fruit and they are new to the US market. The uber sweet, soft inner flesh and seeds scooped out with a spoon are sure to tickle the palate and leave a lasting impression no matter which way your friends and family lean food-wise.

Melissa’s colorful gift baskets are perfect for everyone from the health conscious to those who have busy entertaining schedules through the New Year. The seasonal assortments are an impressive display that will always be appreciated as a lighter alternative to the holiday excess bound to occur.

Be sure to check out Melissa’s Produce Gift baskets for a carefree alternative to last minute holiday shopping.

The Vegetable Butcher Spills Her Secrets

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The Vegetable Butcher is a trusted professional who breaks down vegetables with knife lessons, insider tips, and approachable preparations. We love this title because it describes what we have always needed but never knew was missing from our lives. After a lifetime of fad diets that never produced lasting results, we now know that eating more fruits and vegetables makes us feel and look better. Giving up on “short cuts”, we can finally embark on a lifetime of mouthwatering, healthy meals with the help of Vegetable Butcher extraordinaire, Cara Mangini and her new book The Vegetable Butcher.

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Cara studied vegetables on the farms of Long Meadow Ranch in St. Helena and in Napa Valley, where she learned all about produce growth, farming techniques, selection, varieties, storage and preparation. She is one of the first Vegetable Butchers at Eataly in New York City, as well as the owner and executive chef of Little Eater, a produce-inspired restaurant, and Little Eater Produce and Provisions, an associated local and artisanal foods boutique. Cara has a lot to share, which she does succinctly and tastefully in her book.

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The cookbook, after delving into some important knife and cutting basics, is divided by vegetable. It’s easy to pull out whatever natures bounty lurks in our produce drawer and immediately get an overview of its history, varieties, memorable pairings, how to select the best the market has to offer, proper storage and most important how to easily and quickly butcher each vegetable for optimal presentation and incorporation into meals.

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Recipes follow, in well illustrated chapters that simplify everything from crudités to salads, soups, side dishes, main courses and even desserts.

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We used the freshest tomatoes, cucumber, garlic and peppers from Melissa’s Produce in Cara’s Gazpacho recipe which produced a cold soup reminiscent of the splendid summer Andalusian Gazpachos we found on the Costa del Sol in Spain. And we whizzed it all together in no time with our powerful Ninja blender.

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The Vegetable Butcher is brimming with tips that make vegetables accessible. We witnessed Cara’s fast demo which completely transformed our relationship to cauliflower. We no longer look at the cruciferous heads with extreme suspicion, but instead now feel joy at what we can create after a few well placed cuts free the florets. Her secrets and tricks save us tons of prep time, cut fingers, uneven pieces and most important, from missing out on something as exciting as squash blossoms, tomatillos, sunchokes, okra, kohlrabi or fiddlehead ferns, simply because we didn’t know how to work with them.

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Confidently armed with The Vegetable Butcher, we have already transformed our dinner table to include a much wider range of fresh, wholesome and delicious produce based dishes.  Something we did not think possible just a few weeks ago. Thank you Cara for giving us the incentive and instruction we didn’t know we desperately needed.

 

 

 

 

 

 

Indian And Californian Blending Well

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Indian Kitchen in West Hollywood seems to us the perfect marriage of Indian and California culture and cuisine. The menu is Northern Indian all the way, but the dishes have been altered to suit a Los Angeles clientele. Beef, an option not usually found on Indian menus, shows up as a protein choice and sauces are lightened with coconut milk replacing 75% of the heavy cream normally found.

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They also embrace vegan and vegetarian options, happily supporting those whose lifestyles require few or no animal products.

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We noticed some unique drinks and ordered the ginger iced and ginger hot tea. Both have a serious ginger bite and come unsweetened. Sugar packets on the table can be added for those prefering a sweet and spicy ginger experience. Iced chai and spiced iced tea are also available for warm Southern California days.

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We like to start with papadum, lentil and garbanzo flour, folded, flat, crisp breads that go well with chutney.

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Mint chutney, spiced with green chili and cilantro is an herb based, savory dipping sauce while the tamarind chutney is a well balanced sweet and sour contrasting encounter. Either can be spooned onto appetizers or salads for enhanced oomph.

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The mixed vegetable pakora appetizer starts with freshly shredded vegetables and dips them into a garbanzo batter laden with spices before frying them up. They remind us of the Jewish flavors of both falafel and potato pancakes, as if they were unified in one dish.

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A chana chat salad takes Indian street food and transforms it into a refreshing starter of garbanzo beans, spiced potato, cucumber, tomato and raw onion, mellowed by yogurt and chutney for a tongue teasing melange of flavors.

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We were informed that the secret to Indian cooking is the fresh whole and ground spices imported from India. Nutmeg, mace, turmeric, curry powder mixes, cumin, coriander and garam masala (a combination of Indian bay leaves, cloves and cardamom) are some of the spices responsible for the flavor profile.

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Most dishes can be ordered with guests choice of chicken, lamb, beef, fish, shrimp or tofu.

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Ginger chicken, presented on a sizzling platter, has a sharp snap of the fragrant root which permeates the tender, white meat poultry in addition to the infusion of smokey flavor from the tandoor oven.

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The chicken and lamb shish kabob are an interesting mix that are beautifully enhanced by the sweet grilled onions abounding on the hot skillet.

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Each biryani we taste is a new adventure and we were particularly taken with Indian Kitchen’s lamb biryani. A dry, non-greasy, yet exceptionally moist, well spiced and saturated bed of rice and peas conceals soft chunks of roasted lamb topped with crunchy fried onions. Each bite is a journey along the spice trail and we were seduced by the savory cinnamon accents.

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Our chicken pasanda was a fragrant green curry, combining pistachio nuts, herbs and a special spice blend that retains a nut crunch and texture in the creamy, tangy, lemon kissed dish.

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A coconut cream, lightened version of chicken korma carries the full savoriness of the rich sauce and is topped with raisins and cashew nuts. We are thankful that it doesn’t weight us down with gobs of heavy cream.

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The classic chicken tikka masala also gets a reinvigoration of coconut cream in place of most of the heavy whipping cream, resulting in a delightful Indian spiced tomato sauce.

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Those looking for healthy alternatives have a lot to choose from including the jalfrezi or zalfraze. This light dish, no matter how you spell it, is a tumble of vegetable chunks and the protein of customers choice resulting in a dry, stir fry, cauliflower, bell pepper, tomato and onion melange.

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We like it hot and if you do too, check out the volcano, one of the chef’s secret recipes. We managed to pry out that it is based in hot red chili powder, crushed red chili flakes and ghost peppers. Our lamb volcano also incorporates a blend of turmeric, curry powder, bay leaf, curry leaves, coriander, paprika, nutmeg and black pepper. We requested ours medium which left a nice tingle trail over the tongue and down the throat.

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The staff at Indian Kitchen are well aware of the dietary restrictions that abound in our fair city and are happy to accommodate guests.

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From the vegetable menu, fresh okra is sautéed along with onions, tomatoes and herbs in the bhendi masala. The chefs definitely know their way around okra and its optimal preparation.

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Tofu makhiani is a tomato based cream curry with roasted garlic and ghee resulting in a buttery, tomato sauce often referred to on menus as butter chicken (when served on chicken not tofu of course).

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And the tofu yellow curry is an onion based sauce tinged with turmeric for a sweet and spicy treat.

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Lunch specials are affordable and available Monday through Fridays.

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And finally don’t forget to check out the dessert menu where we found some of the best rasmalai we have had locally. Milk based patties in a creamy sauce are scented with rose water and this version brings together the soft textures, full boded smoothness and crunch of pistachio in a perfect blending with nothing overpowering the delicate balance.

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For a creative Indian dining experience, with nods to America’s love of beef and California’s desire for stellar health, The Indian Kitchen satisfies everyone in exactly the form that works best for them.

The Indian Kitchen, 8165 Santa Monica Boulevard, West Hollywood, CA 90046
Phone – 323-656-9000           web site – indiankitchenla.com

Diving Deep Into The Vegan Pool

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We strongly recommend finding experts to guide the way when exploring new cuisines. We took our own advice and enlisted the expertise of Zel and Reuben Allen, the masterminds behind Vegetarians in Paradise.

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They eased the way through the menu at the new Vegetarian and Vegan restaurant, Vegetable, in Studio City.

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We were first struck by the official stamp proclaiming all organic produce, with a seasonal and local standard to boot. We jumped right in and were oh so pleasantly surprised by the intensely flavored meal that was delivered one small plate at a time.

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Floored is the best way to describe our reaction to the savory, salty, sweet, spicy mix of flavors and textures incorporated into the butternut squash toast. Roasted garlic and butternut squash “butter” top grilled sourdough. And if that isn’t exciting enough, baby tomato, fried leek, crushed red chili pepper, flake sea salt, fresh oregano and a balsamic reduction sent us into states of ecstasy some of us did not know vegan food could conjure.

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Moving deeper down the rabbit hole, a crisp edged saffron infused savory corn cake turned out to be a beautiful assemblage atop spicy chickpea sweet onion stew and a salty garlic lacinato kale. A kiwi and serrano pepper pico de gallo adds a bit of heat as does the smokey Sriracha aioli. While the drizzling of balsamic reduction incorporates just the right amount of sweet tang to the mix.

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The meaty sautéed baby portobello mushrooms in a balsamic vinegar with sweet onion and chives are beyond addicting and we could make an entire meal of these with a loaf of grainy bread.

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For comfort food, not much beats mac and cheese, which at Vegetable is made with Andean Dream gluten-free quinoa pasta shells, savory garlic cashew cheese sauce, baby tomatoes, and a garlic walnut crumble topping.  All we know is that it’s rich, creamy and satisfying. No cheese?  Really?

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We finished off with a crisp edged, gluten free blondie loaded with shredded coconut and a vegan peanut butter ice cream that simply must be tried to be believed. No dairy?  Tasted like the real deal to us.

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Thank you Zel and Reuben for the palate and mind-blowing introduction to Vegetable and the delights of a vegan diet. We’re on board with team vegan and are excited to make vegan and vegetarian cuisine a part of our health diet.

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Vegetable, 3711 Cahuenga Blvd, Studio City, CA 91604
Phone – 818-754-1149         web site – vegetablela.com

Vegan and Vegetarian “Meats” Galore

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In our search for healthful living and eating we are exploring the options and found quite the unique market in Vege USA.  The cafe that used to provide meals closed down a year ago, but sales of frozen and dry vegan and vegetarian products are still going strong at this animal free alternative shop.

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Signage on the wall specifies what is vegan or vegetarian, and which products contain eggs or milk. We greatly appreciate clear labeling so customers can be assured that their purchases conform to whatever lifestyle choices they have made.

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Products are from Taiwan and there is a definitely Asian feel to what is offered.

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Seafood soy product are heavily represented and of course vegetables are also a part of the mix.

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The frozen food section carries “meats” that only need to be heated and added to your favorite dishes.

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Large frozen packages make pulling dinner together a snap.

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There is also a dry goods section hosting such exotic offerings as vegetarian shark fin,

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and the famous XO sauce found on many Asian menus.

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For the holidays, vegan turkeys and ham are on offer for those wanting to keep tradition in appearance, if not in actual meats.

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For those looking to explore vegan and vegetarian diets or already dedicated to the path, Vege USA is a shop committed to an animal free recreating of meat, chicken and fish and a great place to dive deep into the philosophy.

Vege USA, 1425 South Myrtle Avenue, Monrovia, CA 91016
Phone – 626-386-0800          web site – vegetarian-plus.com

Well Stocked Tiny Indian Market

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We love little markets and marvel at how much they can squish into the smallest of spaces. One such wonder is India Spices & Groceries.

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This tiny shop between La Cienega and Fairfax on Pico Boulevard, has an exotic produce section where burro bananas, squash, fresh herbs, coconut, eggplant and peppers are readily available.

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They stock everything needed for Indian vegetarian cooking including a wide assortment of legumes.

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Indian cuisine is distinct in its heavy handed use of both whole and ground spices and here they set aside lots of shelf space for these necessities.

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Both raw and roasted nuts are fresh and well priced with cashews, pistachio, peanuts and almonds available in a variety of sizes to accommodate any recipe.

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With the extended hot weather in India, preservation of fruits and vegetables is paramount and the pickle is an integral part of any Indian meal. In the market one can find pickles of carrot, mango chili, lime, garlic and stuffed red chili to start.

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Oils from coconut to mustard, sesame and more all add a distinct flavor to dishes.

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Ghee, a form of clarified butter and a classic ingredient of Indian cooking is offered in many brands. Through the boiling off of milk solids, butter can be preserved for longer periods, even when refrigeration is scarce or nonexistent.

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Alongside the Indian ingredients, India Spices & Groceries also carries traditional Indian cooking, serving, prayer and decorative ware.

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And lets not forget the beauty products that keep Indian women beautiful.

For an uncrowded, unhurried, one stop shop good for everything needed for the Indian vegetarian chef, India Spices & Groceries is an impressive little place to avoid the crowds, beat local prices and get in and out in a snap, which all come in very handy in our time crunched world.

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India Spices & Groceries, 5994 West Pico Boulevard, Los Angeles, CA 90035
Phone – 323-931-4871

Delightful Kurdish Food Abounds at Niroj

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We are thrilled to have found Niroj, which proudly serves up the only Kurdish food available in Southern California. Kurds, one of the most ancient peoples on the planet, inhabit Turkey, Iraq, Iran, Syria, Armenia and Georgia. The Kurdish menu varies depending on the country the Kurdish people live in, as well as influences of Armenians, Assyrians, Arabs, Persians and Turks who reside nearby.

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Fresh herbs, subtle spices and lots of vegetables native to each region, are the benchmarks of the cuisine. Nîroj sets itself apart with their reliance on local farmers who source unique herbs and spices, organic ingredients and free-range, hormone-free poultry and meats. They even grow many ingredients in their own Nîroj Garden Conejo Valley.

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Traditional restaurant seating and a more relaxed Kurdish style of couch-and-pillow dining is available.

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Our adventure began with freshly baked flat bread and dew/doogh, a Middle Eastern yogurt drink spiked with dried mint. Served in classic cups with ladles, this sour, cool, creamy beverage, gets the meal off to an exotic start.

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There are hot and cold appetizer menus that can constitute a meal in themselves.

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We dove into the mezze platter, a plate of cold dips.  The platter includes a coarse hummus, smokey baba ghanoush of charred eggplant intensified with tahini, garlic, herbs and extra virgin olive oil.  Riha ezme is a slightly sweet, red and green pepper puree amped up with tomatoes, white beans, parsley, garlic, onion, mint, walnuts, red pepper paste and pomegranate molasses. A lot is going on in each bite of this salad. Piyaz takes northern beans, parsley, red pepper paste, garlic and sumac, turning them into an exciting, textured bean salad. And finally the hesandin dip hits with a smooth heat as fire roasted red peppers combine with California walnuts, carrots and pomegranate molasses.

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If hot appetizers are more your style, meatballs are served with a smooth tahini dipping sauce.

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While rolled borek pair feta cheese, parsley and filo dough, creating a simple but addicting appetizer.

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Highly seasoned kobane falafel shine with greens, garlic, onions and native spices.  They are fried to elicit a crisp outer shell and soft fragrant centers. Niroj sipan are spicy lamb and beef meatballs rolled with jasmine rice, mozzarella cheese and topped with a yogurt, cucumber sauce.

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Owner and chef Luqman Barwari presented two different pide, often referred to as Turkish pizza.  One stuffed with a spicy spinach and creamy feta and another filled with mild sausage.  Pide are easy, fun and delicious.

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Kebabs are found all over the menu from chicken to lamb to beef.  And don’t miss the stews which pack some serious flavor.

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The marinated meats and poultry are grilled over open flames to get the flavor that can only be achieved from this cooking style.

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A lunch buffet is served Tuesday through Friday from 11:30 AM to 2:30 PM at a cost of $10.95. On the buffet you can sample a variety of Kurdish dishes which vary daily.  Today’s delicacies included their lentil soup.

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A mild spinach and potato dish.

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A remarkable lentil, beef and eggplant stew of Persian origin called khoreshteh qiemeh bademjoon, that satisfies completely.

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As does the moussaka, where spinach, eggplant and chewy cheese combine to form a sort of béchamel sauce over the vegetables. The buffet lunch comes with a salad, bread and an appetizer, making it a substantial meal at a great price.

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If there is any room left over, we strongly recommend giving the kunefe a try.  Shredded filo dough tops Kurdish goat cheese with homemade syrup and pistachios that meld into a warm, light, savory and sweet dish. Niroj makes a sublime version of this spectacular Middle Eastern pastry.

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For a taste of unique, satisfying and exciting Kurdish cuisine, a trip to Niroj offers a delicious and comprehensive sampling to be savored from every corner of Kurdish cultural influence.

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Niroj Kurdish Cuisine, 30313 Canwood Street, Agoura Hills, CA 91301
Phone – 818-889-7888          web site – nirojcuisine.com

Frozen Popcorn Is An Inspired Idea.

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We love California for embracing all cultures, lifestyle choices and new ideas, especially in edible delights.

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We heard about California Mad Poppers, also known as California Frozen Poppers and were so intrigued we had to stop by. Inside we found an ice cream case housing bins of frozen popcorn. Yes, frozen, popped and flavored popcorn. The point is to keep the well loved snack as fresh as possible and freezing does just that. Who knew?  We were informed that after snacking we can slide the zip lock bag shut and toss it back in the freezer as many times as we like, keeping the popped corn as fresh as the day we purchased it.

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The attributes of this popcorn are impressive. First it’s air popped, then handmade daily, with zero preservatives, it’s gluten free and crafted with a 100 year old secret family caramel recipe.

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If all that doesn’t impress, then sampling some of their concoctions should do the trick. Generous in allowing customers to savor the flavors, we tasted the famous family recipe Caramel, rich Peanut Butter, Garlic Breath for serious garlic lovers, a variety of the cheese flavors and the Nutty Midnight Madness.

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First thing that hits is how fresh, crispy and delightful frozen popcorn is. Then their dedication to flavor intensity shines through. The best selling spicy popcorn called Aztec Gold, seduces with a quick snap of spice, before revealing its sweet carmel undertones and then sliding down the throat with a slow burn. This heavenly balance of sweet, salty and spicy is a flavor profile we adore and exactly what Aztec Gold delivers.

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They have a buy 3 get one bag free deal at the moment and a slew of special flavors for the season. We left with a big bag of Aztec Gold and a promise to ourselves to try more flavors and bring some to our next party so we can turn our friends on to the joys of frozen popcorn.

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What we first imagined was a novelty has us now convinced that this is the future of fresh popcorn. We are excited to experienced the next incarnation of one of the worlds favorite snack foods. Thank you Mad California Poppers for the brilliant fresh storage idea, your commitment to healthy, chemical free snacks and tantalizing flavors, you’ve got a winner.

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California Frozen Poppers, 7138 Shoup Avenue, Ste 1, Canoga Park, CA 91307
Phone – 818-888-4767           web site – camadpoppers.com

 

Rainbow Acres Brings Health And Wellness Home

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Always on the lookout for exciting options, we find Rainbow Acres, a local institution since 1981, to be a great education. They are a locally owned, full service food and lifestyle store offering healthy options for almost every area of life.

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The body care section is staffed with trained team members to assist in sorting through products, ensuring customers choose the best remedies for their needs.

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By purchasing from manufacturers and businesses dedicated to raw, vegan, gluten free, organic, healthy, wholesome and sustainable products, we are able to contribute not only to our own health but also the health of the planet.

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A certified organic produce section beams with colorful fruits and vegetables.

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Bulk items allow us to purchase just the amounts we need from canisters of grains, nuts, cereals, snacks, coffee, spices and more.

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We are also excited by the concept of cleaning products that are all natural and do their job without harming us, our family or the environment.

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A full service deli provides breakfast Monday through Friday plus a daily juice bar, salad bar, sandwich bar and hot food case. Everything is clearly labeled if gluten free, free range, etc, and lists ingredients so patrons can make informed choices.

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We love the juice bar which is always busy cranking out wheatgrass shots, fresh juices, smoothies, milkshakes and non dairy shakes.

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We couldn’t resist a kale, green apple, ginger and cucumber juice that radiated hot and spicy from the ginger and pure refreshment from the organic greens.

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For a serious immersion into the world of health and wellness for home and daily life, Rainbow Acres is a great spot to ask questions, try products, learn about healthy brands, eat fresh and nourishing cuisine and drink a shot of wellness in a cup. Not a bad way to spend an hour of our time.

Rainbow Acres Natural Foods, 13208 West Washington Boulevard, Los Angeles, CA 90066
Phone – 310-306-8330           web site – rainbowacresca.com

Thrive Market Offers An Education On What’s Healthy For Us And The Planet

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We love buying organic, non-GMO, local sourced, sustainable, nourishing food and healthy products. However these goods are often expensive, difficult to find and we honestly don’t have the time to research and substantiate their claims. Then we saw an ad for Thrive Market, whose tag line is, wholesome products, wholesale prices. They believe nutritious food and sustainable items are a right and not a privilege and they are on a mission to make it easier for us to buy what’s good for us, our families, our communities and our planet.

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By going directly to the leading brands, they eliminate mark-ups on the highest-quality products, and then pass those savings on to members. For every membership they sell, Thrive Market donates a membership to a low-income American family so we can all thrive together.

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We love the concepts, and with the 30-day free trial membership and gifts offered, they made it easy for us to give it a try.  Membership offers access to natural and organic products at wholesale prices as well as special promotions, contests and educational content. The membership is $59.95 for the year, which comes out to just under $5 a month. Free trials begin upon placement of the first order and roll into a paid membership 30 days later.

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Excited to get started, we went shopping online and were pleased with the accessible ways goods are presented.  We chose from categories such as gluten free, Moms, paleo, raw, staples or vegan. We were also able to scroll through food, beauty, bath and body, health, home, pet, babies and kids sections. We learned a lot just browsing the site, because each item showcases pertinent information including a description, ingredients, nutritional information and values each item possesses such as, fair trade, non-GMO, certified organic, etc.

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Our first order came in just two days and was sustainably packed in alignment with their philosophies.

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There is free shipping on orders over $49.00 and we took advantage of that little perk.

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Our first order came with both a 25%  and a 15% off coupon. We used them both, one to stock our pantry and one to set ourselves up with green cleaning and household products.

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Our free gifts for trying their service included a 15 ounce jar of Nutiva organic coconut oil and an Exo protein bar made with cricket flour. At least we know where the protein came from.  Haven’t worked up the courage to eat that one yet.

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We just started our relationship with Thrive Market and are currently checking prices on goods and doing the math, but it looks like $5 a month to have access to wholesale pricing, easy online shopping, free delivery with $49.00 orders and daily updates on products, recipes, and advice on living cleaner and healthier lives is going to be a good investment for us.

Thrive Market – thrivemarket.com