5 Tips for Hosting an Indoor Picnic
When you know spring is around the corner but winter just won’t quit, an indoor picnic can give you the change of scenery you’re craving. Lay out a blanket, make your favorite eat-with-your-hands foods, and use a little imagination to bring a taste of summer inside.
1. Bring out the blanket
Ditch the dining room table and lay a blanket or a tablecloth down on your living room floor. Add pillows or cushions for comfort and set the food out family-style. Bonus: use a breakfast-in-bed tray (or a sheet pan), or keep the coffee table nearby if you prefer not to eat out of your lap.
2. Eat with your hands
Traditional picnic foods like potato salad, corn on the cob, and watermelon are at their peak in the summer but can be pretty sad when it’s still cold out. Instead, think about finger foods you eat year-round like sliders, tacos, and pita pockets.
3. Go beyond the main course
No meal is complete without drinks and dessert, and the best part about an indoor picnic is that you’re not limited to precut fruit salad and beer from the cooler. Bake a batch of cookies and shake up a cocktail or mix up a bowl of punch. Bonus: if you order our signature dips and dippers, pull out a platter and turn them into a crudité plate for everyone to snack on.
4. Plan some entertainment
Since you can’t lie on your back and soak up the sunshine at an indoor picnic, pull out some board games or a deck of cards while you eat. After you’ve cleared the food, treat yourself to a DIY spa treatment, or do the ultimate cozy indoor activity and watch a movie with a mug of hot chocolate.
5. Turn up the jams
Scroll back into your Spotify archives and press play on your favorite tunes from last summer. Sometimes a song is all you need to transport you to sunnier days.
The Keys to a Healthy Heart
The statistics on heart disease are staggering. Along with strokes, it’s the leading cause of death worldwide. In the United States, someone dies from a heart attack every 40 seconds, accounting for a third of all deaths nationwide. The costs of this disease top out around $200 billion annually, including the price of health care services, medications, and lost productivity. Even more astounding is that 80 percent of all cases of heart disease are preventable with diet and lifestyle changes.
Are there foods that can reduce the risk of cardiovascular disease? What about these foods makes them heart-healthy?
In some ways, the best answer to any such question about foods is: none. It’s the overall dietary pattern that matters most. A bit of broccoli in the context of a terrible, unbalanced diet won’t do you much good, superfood though it may be. Eat the occasional donut or cookie in the context of a very high-quality diet, and it will be unlikely to do you much harm.
With that in mind, the answers to what foods are best for protecting our hearts are the usual suspects: whole, minimally processed vegetables, fruits, grains, beans, lentils, nuts, and seeds. We can call out some fish and seafood for particular benefits as well, and leave some room for dark chocolate and wine.
In general, vegetables and fruits provide fiber, which can help lower cholesterol and blood pressure; antioxidants that help protect cells; essential vitamins and minerals that help cells function; and a variety of anti-inflammatory compounds. Nuts and seeds provide fiber, minerals, and good fats that help balance blood lipids, control appetite, and balance hormone levels, notably insulin. Whole grains are rich in fiber that can help lower blood lipids and blood pressure. Beans and lentils are protein-rich and can replace meat, reducing the amount of saturated fat, which raises lipid levels, and inflammation; they’re also rich in fiber, vitamins, minerals, and antioxidants. Fish and seafood can provide anti-inflammatory omega-3 fat, which tends to make platelets less sticky. Dark chocolate is rich in antioxidants, fiber, magnesium, and arginine, which help enhance blood flow. Moderate intake of alcohol, perhaps especially red wine, can raise protective HDL, and make platelets less sticky.
What foods increase the risk of heart disease? Why are they harmful?
Everything not on the list above, for doing all of the opposite things. Highly processed starches and added sugar can increase insulin demands, and increase inflammation. Fatty meats, processed meats, and dairy add saturated fat and can increase lipid levels, and inflammation.
Eggs were once a big no-no due to their cholesterol content. Now it seems as though they are not a concern anymore. What gives?
For one thing, cholesterol in food affects blood lipid levels less than saturated fat. For another, dietary cholesterol levels in the US have trended down, so it’s not that dietary cholesterol is irrelevant, it’s just that most of us are in the “acceptable” zone already. Finally, eggs are overall quite nutrient-rich and satiating, and can readily be swapped for foods that are much worse for the heart, such as a breakfast of donuts, bagels, or toaster pastries. Eggs do not make the short list of foods that are directly “good” for the heart, but recent research suggests that relative to the truly bad actors, they are mostly neutral. So, if you will, a partial eggs-oneration.
We hear a lot about omega-3s. Are supplements worth considering? Are plant-based sources of omega-3 just as effective as those derived from animal sources?
Most of us don’t eat high-quality, sustainably sourced, fatty fish like salmon often enough to get ideal levels of omega-3 from food, so yes, I’m in favor of supplements and take an algae-derived omega-3 supplement daily. The key nutrients—EPA and DHA—that we get from fish like salmon can be derived from far more sustainable algae, and so I think that’s the way to go.
Many of us think of excess fat when we think about heart health, but what role does sugar play?
Obesity is a potent risk factor for heart disease, and sugar can contribute to it in two ways: first, sugar adds empty calories; and second, sugar stimulates appetite, so we tend to eat more overall when foods have been copiously sweetened. In addition, sugar triggers an insulin release, the more sugar, the more insulin, and insulin fosters the accumulation of fat around the belly, where it does the most harm, in part by infiltrating the liver. Insulin also drives up inflammation.
Wine and dark chocolate—healthy or hype?
Healthy, but with important caveats. Alcohol, obviously, has a very narrow therapeutic window. Some is good for the heart, but more is not better. And even very moderate alcohol intake elevates cancer risk, in women at least. So don’t drink alcohol for the health of your heart, drink it moderately and judiciously because you enjoy it. As a bonus, it may do your heart some good.
Dark chocolate has less acute perils attached to it, but also has a narrow therapeutic window. It’s a very high-calorie food and too much can contribute to weight gain, which in turn offsets any potential benefits. So choose 60 percent cocoa or higher, and make sure to enjoy it in reasonable quantities. Most studies suggest that about an ounce will exert benefits such as enhancing blood flow.
Source: Dr. David Katz
Make This Easy Chai Spice Cake
Sun Basket Pastry Chef Paul Conte was inspired to make a spice cake using the traditional Indian spices found in chai. He serves it with a fruit compote of apples and oranges, though you can swap in pears, fresh berries, or whatever fruit is in season and serve it warm or at room temperature. Go ahead and guild the lily with whipped cream or creme fraiche.
Chai Spice Cake with Brown Butter Apple-Cara Cara Orange Compote Recipe
Serves 8 to 10
Shopping List
Spice cake:
1 cup unsalted butter, softened
3 organic eggs
½ vanilla bean, optional
1 cup plus 2 tablespoons organic whole milk
6 Darjeeling or Earl Grey tea bags
2½ cups all-purpose flour
2½ teaspoons baking powder
1 teaspoon kosher salt, plus more to taste
1⅓ cups plus 1 teaspoon organic cane sugar
1 tablespoon fennel seeds
¼ teaspoon freshly ground black pepper
Chai spices:
½ teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
1 teaspoon ground cardamom
½ teaspoon ground cloves
¾ teaspoon allspice
¾ teaspoon ground coriander
1½ teaspoon black pepper
Apple–Cara Cara compote:
2 organic Fuji apples
1 organic orange, preferably Cara Cara
1 organic lemon
1 tablespoon currants
1 tablespoon unsalted butter
½ half vanilla bean, optional
⅛ teaspoon/pinch kosher salt
Butter, olive oil, or cooking spray
Tools
Sifter or fine-mesh strainer, stand mixer or hand mixer, 2 small bowls, medium bowl, medium sauce pot with a lid, 9 x 5-inch loaf or 9 x 6-inch rectangle pan
1. Prep the ingredients; steep the tea
Heat the oven to 350°F.
- Bring the butter and eggs to room temperature.
- If using, cut the vanilla bean in half lengthwise, scrape out the pulp; reserve the remaining half for the apple-orange compote.
In a small sauce pot, add the milk, bring to a boil, and remove from the heat. Add the tea bags and half the vanilla pod and pulp and a generous pinch of salt; cover, and let stand for 30 minutes. Squeeze the tea bags to release any remaining liquid into the steeped milk. While the tea steeps, prepare the cake batter. Wipe out the pan.
2. Make the cake batter
- In a small bowl, using a fork or whisk, mix together the chai spices.
- In a medium bowl, sift the flour and baking powder; add the 1 teaspoon salt and stir to combine.
- In another small bowl, crack the eggs.
In the bowl of a stand mixer fitted with the paddle, or in a medium bowl using a hand mixer, combine the butter, sugar, and chai spices and mix until fluffy. Add the eggs, one at a time, mixing until incorporated. Add half the flour mixture and mix until just combined. With the mixer on low speed, slowly stream in the steeped milk; then add the remaining dry ingredients and mix on medium until just smooth. Wipe out the bowl.
3. Bake the cake
- Lightly grease or spray the baking pan.
Transfer the cake batter to the greased pan; sprinkle with the fennel seeds, pepper and the 1 teaspoon sugar and bake until golden brown and a toothpick comes out clean, 35 to 45 minutes. Transfer to a cooling rack and let cool; cut into slices. While the cake bakes, prepare the compote.
4. Make the apple-orange compote
- Cut the apples lengthwise into quarters and cut away the core; cut each quarter lengthwise into ¼-inch-thick slices.
- Using your hands or a sharp knife, peel the orange; working over a medium bowl, cut along both sides of each membrane to release the segments into the bowl. Squeeze any remaining juice from the fruit into the bowl. Alternatively, cut the fruit in half crosswise and separate each half into segments. Discard any seeds.
- Juice enough lemon to measure 1 tablespoon.
In the same sauce pot used for the chai, over medium heat, add 1 tablespoon butter and cook, stirring occasionally, until golden brown, 3 to 4 minutes. Add the apples, orange, currants, lemon juice, salt, and remaining vanilla pod and pulp, if using, and cook, stirring occasionally, until the apples are softened and the compote is fragrant, 4 to 5 minutes. Cover, turn off the heat and let cool.
Serve
Transfer the cake slices to individual bowls or plates, top with fruit compote, and serve.
Chef’s Tip: To prevent the cake from sticking to the pan, lightly coat the baking dish/pan with cooking spray, then line the pan with parchment paper (cut to fit the size of the pan, plus some extra length for easy removal).
Nutrition per serving: Calories: 670, Protein: 7g (14% DV), Fiber: 3g (12% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 13g (65% DV), Cholesterol: 100mg (33% DV), Sodium: 390mg (16% DV), Carbohydrates: 111g (37% DV), Total Sugars: 85g, Added Sugars: 77g (154% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
Why Relationships are Essential to Your Health
Sun Basket Chief Science Adviser, Dr. David Katz explains why love matters.
What can you tell us about the effect of social connections and overall health?
All animals are adapted to survive and thrive in some particular context, and for the human animal, that context is other humans. We’re social creatures who depend on one another as profoundly as do the ants, bees, and termites. Our nervous systems are hard-wired for these interactions; our genes respond to them. Taking a human out of social interactions with other people to trust and rely on is, from a biological perspective, very analogous to taking a fish out of the water.
In fact, there’s strong scientific evidence demonstrating that healthy relationships are associated with a reduced risk of mortality and chronic disease. Other studies have shown that loneliness and social isolation can be just as harmful to our health and longevity as behaviors such as smoking and alcohol, and can actually be even more detrimental to our health than obesity and physical activity.
What is it about relationships that make them so important to our well-being?
We are adapted to survive together. That leaves a deep imprint on our psychology and nervous system so that we feel secure and purposeful when we’re with others. Much of what it means to be human relates to being connected to other humans and the severing of those bonds can cause trauma expressed in the reactions of our nervous system, endocrine (hormone) system, and immune system. The unexpected loss of a loved one has both emotional and physical health consequences including anxiety, panic disorders, and an increased risk of substance abuse.
Does quantity matter when it comes to relationships, or is it more important to focus on the quality of your relationships?
There is no single right number of connections a person needs. Our most native context was a tribe or clan that likely ranged from a dozen to several dozen people. But most of the research on health outcomes related to social connections—and there is a lot of it—indicates that even one truly meaningful relationship is a game changer. So, it can be one close friend; a spouse, or a whole social network. Our biology rewards connections with well-being, and rebels against isolation.
What practical tips can you suggest for individuals to maximize the benefits that relationships and connections have to offer to our health and vitality?
Recognize that connection is a priority, and treat it as such. We tend to take relationships for granted. If we want to eat well, we acknowledge it as a priority to health, plan for doing a better job, and make conscious decisions to help us get there from here. We can, do the same for our important relationships: acknowledge them as priorities to nurture; plan on ways to cultivate them, like setting dedicated time to be with the people who matter most; and make decisions daily that indicate our respect for those bonds. In the hustle of modern living, those primitive, profoundly important bonds can fray. Mindful attention to those relationships, and making them the priority they deserve to be, has positive health outcomes for everyone.
Indulge with this Easy Panna Cotta Recipe
This deceptively easy dessert only sounds fancy. The panna cotta mixture cooks in just minutes and doesn’t even require an oven (though it does take several hours to set in the fridge, so plan ahead). We love the taste of the sweet-tart oranges against the cream and crunch of the quinoa crispies, but the topping is entirely optional. You can top it with fresh berries or your favorite jam. And there’s absolutely nothing wrong with eating it plain.
Crème Fraîche Panna Cotta Recipe
Serves 4
Shopping List
For the panna cotta:
1 organic Meyer or other lemon
½ vanilla bean
¾ teaspoon powdered unflavored gelatin
¼ cup organic cane sugar
1½ cups heavy cream
1 cup organic crème fraîche or sour cream
¼ teaspoon salt
For the toppings:
1 organic blood orange
1 organic Cara Cara orange
2 sprigs organic fresh mint, optional
⅓ cup quinoa crispies
Tools
Fine-toothed grater, whisk, fine-mesh strainer, 1-quart measuring cup, 2 small bowls, medium bowl, optional, medium sauce pot, 4 ramekins or small glasses or glass jars
1. Prep the ingredients
- Zest half the lemon.
- Cut the vanilla bean in half lengthwise and scrape out the seeds; set aside the bean and seeds.
- Place 1 tablespoon cold water in a small bowl; sprinkle the powdered gelatin on top and allow to bloom, 3 to 5 minutes.
- From the ¼ cup sugar, measure out 1 teaspoon and set aside for the oranges.
2. Make the panna cotta (at least 5 hours before serving)
In a medium sauce pot over low heat, combine the cream, crème fraîche, ¼ cup (minus 1 teaspoon) sugar, vanilla bean and half the seeds, 1 teaspoon lemon zest, and salt and bring to a simmer, gently whisking constantly. Remove from the heat and whisk in the bloomed gelatin until dissolved.
Place a fine-mesh strainer over a 1-quart measuring cup and strain the warm panna cotta mixture into the cup, discarding the solids.
Pour the mixture into ramekins or glasses, dividing the mixture evenly. Let cool, cover, and refrigerate until set, for at least 5 hours or overnight.
3. Prep the oranges (20 minutes before serving)
- Using your hands or a sharp knife, peel the oranges; working over a medium bowl, cut along both sides of each membrane to release the segments into the bowl. Alternatively, cut the fruit in half crosswise and separate each half into segments. Discard any seeds.
- If using, strip the mint leaves from the stems; thinly slice the leaves.
To the medium bowl with the oranges, add the remaining vanilla bean seeds and 1 teaspoon sugar. Toss to coat and set aside.
Serve
Transfer the ramekins to a serving plate, spoon over the citrus segments, sprinkle with the quinoa crispies and, if using, the mint, and serve.
Nutrition per serving: Calories: 570, Protein: 7g (14% DV), Fiber: 2g (8% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 1.5g, Saturated Fat: 27g (135% DV), Cholesterol: 140mg (47% DV), Sodium: 180mg (8% DV), Carbohydrates: 39g (13% DV), Total Sugars: 22g, Added Sugars: 13g (26% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
12 Ways Your Social Life Can Make You Healthier
Our social lives are as important to our health as the food we eat and how much we exercise. In fact, studies have shown that mortality rates are reduced by nearly 50 percent among those with strong social relationships. From an evolutionary standpoint, social bonding is essential for survival: from reproduction, protection against predators, environmental factors, to cognitive development. Conversely, social isolation has been linked to physical and mental disorders and increased mortality, in both animal models and human studies. At Sun Basket, we recognize the health-promoting power of relationships and strong social connections, and so does our Chief Science Officer, Dr. David Katz; which is why Love is one of his six tenets of “True Health”.
Here, Sun Basket’s Director of Nutrition, Lindsey Kane, chimes in on why we should all strive to make the people in our life a top priority.
- Loneliness can break your heart, really. Social isolation and low-quality relationships have been linked to the development and progression of heart disease, the leading cause of death around the world.
- Relationships can add years to your life. We all can agree that relationships add richness to your life, and now we have studies that also link social connections to longevity.
- Technology isn’t cutting it. We live in a global world, and they say we’re more “connected” now than ever before. Yet, it’s becoming abundantly clear that technology is actually creating social divides, rather than authentic unions.
- We aren’t doing so hot in the love department right now. Current research suggests the quantity and quality of social relationships are on the decline, as evidenced by reduced intergenerational living, social mobility, delayed marriage, dual-career families, increased single-residence households, and increased-age related disabilities.
- We’re lonely and we know it. Over the last 20 years, the number of Americans who report feeling as though they have no confidant has tripled.
- Be your own best friend. Your relationship with yourself is the most important one of all. Practice body kindness. Don’t ignore self-care. Monitor your inner monologues. Replace negative chatter with words of affirmation. Talk to yourself as you would talk to a friend. Journaling can also be a great tool to get to know yourself better.
- Do it for the ones you love. Investing in relationships doesn’t just improve your health, it also improves the health of your friends and family, since they too, rely on, and benefit from social bonds in the same way.
- Drop the people who drag you down. It’s the quality of relationships that matter most. While we all Marie-Kondo our closets, it’s also worth auditing your social circle, too. Purge any consistently toxic negative energy lurking in your network. We are the sum of the five people we surround ourselves with the most. With that in mind, keep only the humans that light you up and make you shine.
- Find your tribe. Join a book club, a recreational league, a meet-up group, or any activity that brings you together with people with similar hobbies, and personal interests. Pursuing a passion is a great way to share experiences among like-minded souls, with the potential to transform a random “meet-cute” into a life-long relationship.
- Go analog. You don’t have to ditch digital all together, but be aware of its shortcomings. In-person interactions will always form the strongest bond.
- Prioritize people. Just like drinking plenty of water each day, going to bed at a consistent hour, and regularly filling half your plate with vegetables, spending time with friends and family should be built into your daily routine along with these other health-promoting habits. Better yet, score the benefits of two health-promoting habits at the same time by scheduling runs, yoga meetups, lunch breaks, and dinner dates with people you love.
- Vow to be vulnerable. Strong, meaningful bonds require vulnerability. Ask for help, it’s not a sign of weakness, it’s a sign of being human. Lend a hand whenever you can, altruistic behavior causes a release of feel-good hormones for a reason.
5 Reasons Why Meal Kits are Ideal for Singles
Cooking for one? Sun Basket’s two-person servings can seem disqualifying at first. But, truth be told, the recipes are pretty perfect for any single diner looking to make mealtimes more efficient and delicious.
1. Cut back on food waste
Let’s face it: the grocery store wasn’t built for the single diner. Shopping for one often means you end up with more produce and other perishables than you can use. With Sun Basket, you’ll get one weekly delivery with perfect portions, so you waste less.
2. Double down on dinner
You can make one recipe, one time—and enjoy it for dinner two days in a row. OR, if you prefer the taste of something fresh off the stove, just prepare half the recipe each time. You’ll save even more time the second time around because you’ll have the recipe down pat.
3. Fall in love with lunch again
Buying lunch every day gets expensive. And grazing on office snacks all day is generally not the healthiest choice. Why not prioritize a balanced, delicious midday meal you can look forward to? Simply pack half of last night’s dinner and be the envy of the office come lunchtime.
4. Make meal-prep miracles
If you’re a meal-prepper, Sun Basket is here to up your game. You can order two to three recipes to batch prep and get them all done on meal prep day, no planning or tedious grocery shopping required.
5. Share your Sun Basket with a friend
Maybe you’re planning a date night, or you’ve been meaning to catch up with a friend over a meal and a glass of wine. Either way, Sun Basket makes a great excuse to stay in and cook something special. You’ll avoid the hefty restaurant price tag and enjoy a cozier alternative over a delicious meal that’s sure to impress.
9 Ways to Shake a Salt Habit
1. Awareness first
Start by paying attention to how much salt you consume, from the amount of sodium hiding in prepared food products, to the amount you add when cooking and seasoning. Pro tip: recommended daily allowance of sodium is 2300mg/day. As a visual, that’s about 1 tsp of salt per day.
2. Be aware of alternate sources of salt
If a recipe calls for salty ingredients like cheese, tamari, or olives, you’ll want to use less salt than usual when you season.
3. Cook at home
Most (about 80 percent) of the sodium we consume comes from processed or prepared foods. Your salt intake will decline simply by using whole food ingredients to cook wholesome meals at home.
4. Get spicy
Spices and dried and fresh herbs can deliver a bold flavor that can help you not miss the salt so much. Pro tip: just be sure to buy salt-free versions so that you can score the benefit of the spice flavor without adding sodium.
5. Hit it with acid
A squeeze of citrus from a lemon or lime, or hit of acid from vinegar can lighten our reliance on the salt shaker.
6. Potassium for balance
Foods such as bananas, broccoli, cantaloupe, and sweet potatoes are good sources of potassium, which can counterbalance sodium’s tendency to increase blood pressure.
7. Shop “No Salt Added”
This puts you in the driver’s seat of your sodium intake and kicks food manufacturers to the back seat. Stock your pantry with no salt added broth, fire-roasted tomatoes, canned beans, and other no-salt products.
8. Taste before you season
Another obvious but often overlooked tip is to sample before you shake. Taste your dish first so you can gauge how much salt, if any, needs to be added to your dish, you may find it’s perfectly seasoned as is. Or, that all you need is just a pinch.
9. Understand the claims
- “Reduced sodium” means it is at least 25 percent less than the original product. But, always look at the mg per serving because it could still be high.
- “Light in sodium” means it is at least 50 percent less than the original product.
- “Low sodium” means the item is 140mg or less per serving.
- “Very low sodium” is 35mg or less per serving.
- “Sodium-free” is 5mg or less per serving.
This Spicy Chile Crisp is the Only Hot Sauce You Want
Say buh-bye to Sriracha. This is the chunky chile oil you’re going to want to put on everything. It gets its signature crisp texture from fried shallots, garlic, and chopped cashews. While this recipe may require a trip to the spice market, we promise you: it’s worth it. The Sichuan peppercorns have that wonderfully numbing, addictive quality that keeps you coming back for more. Porcini powder may seem like an odd addition but it delivers a savory umami undercut. Arbol and Chinese chiles are both quite spicy, while Kashmiri chile powder has a more mild heat, so adjust the amounts to suit your heat tolerance. No matter how spicy you make it, when we say you’re going to want to put this on everything, we really do mean everything—even ice cream.
Spicy Chile Crisp Recipe
Makes 2 cups
Shopping List
½ cup whole dried chiles de Arbol
½ cup whole dried Chinese chiles
1-inch piece organic fresh ginger
1 star anise
¼ cup roasted cashews
1 tablespoon plus 1½ teaspoons ground Sichuan peppercorns
1 tablespoon plus 1½ teaspoons porcini powder
1 tablespoon coconut sugar
2½ teaspoons kosher salt
1 cardamom pod
1 teaspoon Kashmiri chile powder
½ teaspoon ground black pepper
½ teaspoon ground cumin
2 large organic shallots
4 or 5 cloves organic fresh garlic
1¼ cup grapeseed or canola oil
Tools
Food processor, fine-toothed grater, optional, deep-fry thermometer, large heatproof bowl, medium sauce pot
Instructions
1. Prep the chiles and spices
- Remove the stems and seeds from the whole chiles. Wash your hands after handling.
- Grate or peel and finely chop the ginger.
- Using your hands, break the star anise into small pieces.
- Finely chop the cashews.
In a food processor, pulse the chiles, Sichuan peppercorns, cardamom pod, and star anise until coarsely ground.
Transfer the chiles to a large heatproof bowl. Stir in the ginger, star anise, cashews, Sichuan peppercorns, porcini powder, sugar, salt, cardamom, Kashmiri chile powder, ground black pepper and cumin.
2, Prep and cook the shallots and garlic; start the chile crisp
- Peel and thinly slice the shallots.
- Peel and thinly slice enough garlic cloves to measure ⅓ cup.
- In a medium sauce pot over medium-high heat, heat the oil until it registers 375°F on a deep-fry thermometer. Add the shallots to the hot oil and cook, stirring frequently, until golden brown and crisp, 4 to 5 minutes. Using a slotted spoon or fine-mesh strainer, transfer the shallots to a paper-towel-lined plate to cool.
Add the garlic to the hot oil and cook, stirring frequently, until golden brown, 3 to 4 minutes. Keep the oil at 375° F; using slotted spoon or strainer, transfer the garlic to the paper-towel-lined plate to cool with the shallots.
Carefully pour the hot oil over the chile mixture. Let cool to room temperature.
3. Finish the chile crisp
Coarsely chop the shallots and garlic. Stir the shallots and garlic into the cooled chile oil. Transfer to a glass jar or airtight container. Store in the refrigerator for up to 3 months.
Serve
Spoon the chile crisp on eggs, meat, seafood, noodles, a favorite vegetable side dish, or ice cream.
Chef’s Tip: Handle the hot oil and chiles with care. Pouring the oil over the chiles in the bowl helps prevent scorching. Also, be sure to wash your hands after handling the chiles; for even more protection, you can also consider wearing latex or other gloves.
Nutrition per serving: Calories: 90, Protein: 1g (2% DV), Fiber: 1g (4% DV), Total Fat: 9g (14% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 2.5g, Saturated Fat: 0.5g (3% DV), Cholesterol: 0mg (0% DV), Sodium: 150mg (6% DV), Carbohydrates: 3g (1% DV), Total Sugars: 1g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Bonus recipe—ingredients not included in box.
It’s the Year of the Golden Pig
In honor of the lunar new year (which started on February 5th), we’re switching up astrological traditions from the Western to the Chinese, which uses animals instead of astrological signs. According to the Chinese zodiac, 2019 is the Year of the Golden Pig. As a rule, matching your energy and timing with the energy available during a particular animal year brings the greatest advantages, regardless of your sign. For example, Pigs are kind and gentle; they move more slowly and phrases such as “go with the flow” work very well in a Pig year. And because it is an earth or yin year, it’s best to tend to all things corporeal. Pay a visit to your doctor and dentist. A little indulgence to celebrate and enjoy life is favored. All-nighters in Vegas are not.
Look for your animal sign (determined by the year you were born) below for a glance at your fortune in the Year of the Golden Pig.
By Lisa Lisa and the Star Jam*
RAT (1936, 1948, 1960, 1972, 1984, 1996, 2008) Oh noble, clever and industrious rodent, you will enjoy this year if you focus on tying up loose ends, decluttering your nest, and building a solid business plan. No scurrying ahead just yet; save that for your year, which follows Pig year. As you build toward that exciting year next year, be sure to nourish yourself with only the best foods in keeping with your Queenly and Kingly nature. Avoid the garbage can.
OX (1937, 1949, 1961, 1973, 1985, 1997, 2009) Your infamous dedication and determination come in handy this year. Endeavors already begun continue to bear fruit. Keep the momentum going. Your steady-as-you-go attitude will give you the foundation and confidence to turn exciting opportunities into realities. Rest during summer eclipse season; remember, the mind keeps whirring while the body is in repose. For those bulls who step outside their familiar fields this year, goodwill missions to foreign places, performing good works with your herd, prove rewarding.
TIGER (1938, 1950, 1962, 1974, 1986, 1998, 2010) Your magnetic charisma is lost on others this year, signaling a good time to relax into your reclining pose. Don’t get discouraged when a few doors shut abruptly and you hear one ‘no’ after another; take no offense, you’re simply being directed elsewhere. This taming energy urges you to slow down; center yourself and move on. While Tigers like to lead, it’s a fine time to ride shotgun and let someone else drive.
RABBIT (1939, 1951, 1963, 1975, 1987, 1999, 2011) Humble, gracious bunnies burrowing underground benefit from their elaborate warrens. All those chambers and tunnels connect you to a vast network of support. As you put out what you are trying to attract, you draw to you what you need and accomplish more when you work together with your fluffle. The crepuscular hours, during late summer, prove the most productive for rabbits; trust your instincts. What you need is there; all you need is to ask.
DRAGON (1940, 1952, 1964, 1976, 1988, 2000, 2012) Dazzling dragon’s supernatural powers are countered this year by the Pig’s grounding energy. In fact, the energy will feel downright snail’s pace for you dauntless, mythical creatures. Work will likely feel lackluster, which can frustrate any respectable fire-breather. While you’re not fond of taking anyone’s advice, here goes: the antidote: Keep things light and entertaining with travel particularly highlighted during April and August; dust off those scaly wings and head to parts unknown. As you ascend, drop old baggage to lighten your load. Just remember to travel on the cheap.
SNAKE (1941, 1953, 1965, 1977, 1989, 2001, 2013) Intelligent, sophisticated snakes would do well to remain under a rock. Use this much-needed downtime to coil up, contemplate, and create. Snakes are famous for imaging their next moves in their dreams first and striking when the timing is right (like next year, in Rat Year). Pigs can be naive and trusting, but the discerning snakes are not. Venture out when summer comes, sunbathe on a warm boulder, and absorb the sun’s vitality. Keep one eye open whilst you rest, as you will see opportunity where others don’t. Going against the crowd works for you. Next year, you’re ready to strike.
HORSE (1942, 1954, 1966, 1978, 1990, 2002, 2014) Chomping at the bit to stampede out of the barn, some venturesome horses may find Pig’s domestic leanings frustrating. If you can steady your environment and tidy up your stable, you clear the way toward the sweeter grass of new pastures. Balance is key for lusty horses, who share pigs’ love of all things sensual. Let the good times roll, but pull back the reins when the party goes past midnight.
GOAT (1943, 1955, 1967, 1979, 1991, 2003, 2015) Naturally intuitive, all Goats need do this year is tune in and show up. As you graze the hillside with your tribe, trust the scent on the wind and walk right into advantageous situations. In fact, some of you Goats may be nurturing your creativity with literal pregnancies and sprucing up your home for the arrival of a brand new kid. March and November will be your best months, while September could bring a little anxiety. Just stick with your herd and all will be beautiful.
MONKEY (1944, 1956, 1968, 1980, 1992, 2004, 2016) Nimble monkeys, you are ramblers and gamblers at heart, so you’re a bit out of sync with the slow speed of the earth Pig year. How might you place little bets to keep things interesting but not lose the jungle? Luck starts in April but know that there will be some delays. Comfortable jumping from branch to branch, Monkeys are better off waiting until spring to make their move. Planting several seeds at once, the best way to turn up one viable sprout. The end of the year is the best time for your big reveal.
ROOSTER (1945, 1957, 1969, 1981, 1993, 2005, 2017) Confident cocks and hopeful hens, finish unfinished business before you strut ahead. This is a yin (or passive) year, all about focusing on health and healing. It behooves you to participate in quiet rituals like observing the rising sun instead of crowing about it all day long. Sharpen your cerebral skills with fellow Ox and Snake intellectuals, and save any petty pecking for another year—or never. As you slow your pace, sift through the seeds that aren’t worth planting. When you do take action, ask for help. Openings in the fence will appear as if by magic.
DOG (1946, 1958, 1970, 1982, 1994, 2006, 2018) Full of energy from last year (the Year of the Dog), and with eyes and ears open, you’re ready to bravely move forward with the support of your pack. A peaceful calm washes over you as you shake off the old tail-chasing activity for something softer and more nurturing. In Pig Year, your attention and dedication turn toward family and expanding your circle of friends.
PIG (1947, 1959, 1971, 1983, 1995, 2007, 2019) Peace-loving pig, this is not the big launch year; instead, organize and finalize. You’re at the end of a 12-year cycle. Catch up on the Marie Kondo series, and get rid of any things (or people) that aren’t supporting you, particularly in May when you’ll need to lay low. Doing so will give you energy, helping you to emerge from this year stronger than ever, finding yourself closer to that proverbial hog heaven. Some boars could inherit or sniff out a helpful reserve of cash. Don’t blow it on a party (you do love to cook and entertain) instead, invest in yourself. Perhaps a yoga retreat to Bali.
*Remember that Chinese new year begins around the first week of February (not on January 1st as in the Western calendar); if you were born in late January or early February of your birth year, check online to see if the animal sign of the previous year is, in fact, your Chinese animal totem.
*Lisa Awrey and Lisa Carroll
illustration by @boccaccinimeadows
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