Sun Signs—October 2017

Posted by & filed under Horoscopes.

With so many planets in the sign of the scales this month balance, fairness, and relationships take center stage as Libra hosts the salon. In other news, Good Luck planet Jupiter changes signs, moving from Libra into Scorpio, where it will be for the next year or so. Prepare to purge the extraneous as we dive deeply, coming out the other side transformed.

By Lisa Awrey 

LIBRA (Sept 23-Oct 22) You’ve got your act together and now your performance is attracting rave reviews. By mid-month, Jupiter (the good luck planet), moves into your money house. Maybe that inborn talent you’ve been keeping on the down low is ready for the spotlight. Deepening your knowledge around finances, or learning new skills around how to expand your resources, boosts your self-esteem. Get ready to make some money this year.   

SCORPIO (Oct 23-Nov 21) Communing with your inner self, meditating, hanging out near water set the stage for your reveal—a new and improved you to unfold in the coming year. As Good News planet Jupiter moves into your sign mid-month, Scorpios everywhere will see their name up in lights and on everyone’s lips. Be ready to put your powerful magnetism on your business card and attract your heart’s desire.  

SAGITTARIUS (Nov 22-Dec 21) Flashmob, meetup, startup, get up (and out), and plug into all of your networks. That solo labor of love you’ve been working on is ready for its preview. Meanwhile, your ruler (Jupiter—the luck-be-a-lady planet) steps into the wings, where luck is with you for the next 13 months, working behind the scenes, as this dress rehearsal readies you for Big Things to Come.

CAPRICORN (Dec 22-Jan 19) Cappy’s are happy this month. There is good news around career, and nobody likes that more than you, hard-working goat! As you have often lamented, it’s lonely at the top, yet as the month unfolds and jolly ol’ Jupiter moves into your house of friends and groups, a proverb far from our individualist culture comes to mind: If you want to go fast, go alone; if you want to go far, go with others. The next year is all about connecting with people who can help you grow your dream. 

AQUARIUS (Jan 20-Feb 18) We know you’d prefer to be off the planet altogether, Aquarius, but that’s not exactly your direction this month. Sure, go ahead and take a trip to a distant land for a mind-expanding experience and then bring your insights back to your neighborhood and do what you do: blow everyone’s mind. And oh, btw, your new perspective clears the way for growth and opportunity in your career. In the coming year, your ambition blooms and you have so much influence you could run for public office. And with lucky ol’ planet Jupiter in your corner, you just might win. 

PISCES (Feb 19-Mar 20) It’s time to shake the big trees, Pisces. With all the action in your house of sharing and other people’s money this month, it’s the perfect time to attract investors. You really don’t have to do it all yourself. In fact, your value increases when you let go of that idea. As Jupiter (your co-ruler and planet of luck and expansion) glides into your house of wider horizons and long-distance travel, prepare to set sail. Go back to school, dive deeply into learning something new. You’re preparing yourself for a big launch. 

ARIES (Mar 21-April 19) You’d do well, oh warrior, to tame your ego this month and appreciate the magic of merging forces in a partnership, intimate or otherwise. Who knows, a little one-on-one time might do you good and prime the pump for deeper connections that could fill your coffers in the coming year. Really, with the benefits that planet Jupiter brings to your house of other people’s resources, an inheritance or a deep pockets investor could come your way.  

TAURUS (April 20-May 20) Take a step back early in the month, retreat to your favorite field, and relax amongst the clover—a little reverie fuels all the machinations going on in your house of health and wellness. You may be hankering to clean up your diet or start a new exercise program. As you bring your body into balance, you have more energy to devote to your relationships. Then, when Good News planet Jupiter moves into your partnership house, you’re ready to finally find (or rediscover) your soulmate. It’s prime time to deepen bonds.   

GEMINI (May 21-June 20) Yo twins, get out there and mingle. With that full moon shining a light in your 11th house of groups, organizations, and affiliations, it’s no surprise that new collaborators are at hand. Creatively, you’re on fire—lots of art, lots of fun, and maybe even meeting your next lover. While you’re an expert at keeping things light you can also benefit this month from deepening a year-long commitment to improving your health and habits. Your daily routine becomes a sacrament as you pay homage to the physical body which, for this active sign, is also your temple.

CANCER (June 21-July 22) Your attention shifts to the home front what with changes in your career and all that hard work you’ve been doing now coming to fruition. Maybe you’re hosting an event at your house or it’s time to spruce up your home. Feathering your nest secures the foundation for your creativity! You’re making room for some serious fun—have faith in yourself and what you have to show.  

LEO (July 23-Aug 22)  You’ve been there, done that. Learned some, studied, maybe written it all down, and now it’s time to share. Whether in comments on the internet, on your blog, or a local bulletin board, you’ve done the footwork (and then some) to broadcast what you know to your community. Your good news naturally spreads to your sector of home and family, where you’ll be putting down roots in fertile, amended soil, ready to improve your digs over the next year.

VIRGO (Aug 23-Sept 22) As you venture deeper into your soul’s code, you tap inner resources, which are keys to unlocking your hidden wealth. All month, you’re keen on wrapping your mind around your finances (which could lead to new ways of capitalizing on your skills). Your stock goes up, just as the expansive planet Jupiter traverses into your house of communications and commerce, where you’ll be staged to start networking and promoting your latest blog post or book. You’ll soon be making the rounds. 

Illustration by @boccaccinimeadows

Hydrate for a Healthier You

Posted by & filed under Health and Wellness.

When you consider that our bodies are 60 to 70 percent water, you start to understand the importance of keeping a bottle of H2O nearby. Every organ in the body relies on water to do its job properly, but studies show that over half of Americans suffer from chronic dehydration.

Thinking that those recommended 8 to 10 glasses of water aren’t such a big deal? Think again. 

Here are just a few ways your body depends on water:

  • Regulates body temperature: Think of water as your personal air conditioning unit. It helps your body maintain an internal temperature of 98.6° F year-round. 
  • Moisturizes: Your body’s largest organ is directly exposed to a very drying external environment. Water helps keep your skin soft, supple, and radiant.  
  • Lubricates joints: Water is nature’s own WD40, it’s the grease that allows your joints to rotate, pivot, and glide freely.
  •  Aids digestion: Water moving through the stomach and into the gut helps propel food forward through the GI tract.
  • Detoxifies: Water helps the liver and kidneys filter and flush out toxins and metabolic byproducts that are no longer needed in the body.
  • Transportes oxygen and nutrients: Water acts as a canal that carries nutrients and oxygen to every living cell in the body. Without water, our cells would never receive the fuel necessary to grow, breathe, produce energy, move, recover, fight disease, heal, and thrive.

Are you well hydrated?

Take our H2O quiz to determine your how much water you need. Sun Basket’s Director of Nutrition, Lindsey Kane has a few helpful hints to help you assess your hydration status:

Tired?

Dehydration significantly zaps your energy. Aim to drink regularly throughout the day for strong and steady energy levels. Studies show we often misinterpret fatigue as a cry for food, but most of the time the fatigue is due to inadequate hydration. Pro tip: Respond to low energy with a glass of water first, and food second.

Craving salt?

Since we tend to drink water after eating salty foods, our bodies often send salt cravings as a strategy to indirectly trigger water consumption. Pro-tip: The next time you catch yourself craving something salty, skip the chips and pretzels and drink a glass of water instead.

Pain in the brain?

Most headaches are caused by a lack of oxygen and nourishment to the noggin. Drinking water throughout the day helps deliver the brain power needed for optimal cognitive performance.

Thirsty?

If you’re feeling parched, you’re already dehydrated. Strive to drink before thirst strikes.

 

Artwork by Ekström Design

Be the Boss of Your Ramen

Posted by & filed under Tips And Techniques.

Our Miso Ramen Bowls with Braised Tofu and Bok Choy are loaded with good things like a soft-cooked egg, cilantro, and togarashi, the zippy Japanese seasoning made with sesame seeds, orange zest, and chile. Still, there are times when more is more, so we like to pile on the goodness. Sun Basket’s test kitchen assistant Ali Ramee shares a few of her favorite ramen toppings. If you’ve stocked your pantry according to our suggestions, you should have some of these items on hand, but they can all be easily found at any grocery store or Asian market. 

Bamboo Shoots
Fermented bamboo shoots, menma in Japanese, are a classic ramen addition. They’re a nice crunchy contrast to the soft, springy noodles.  

Bean Sprouts
Not traditional, but sprouts go a long way to lightening up the rich miso broth.

Carrots
I love crisp, raw vegetables in a rich ramen broth. Carrots add color and a boost of vitamin K to your bowl. 

Fresh Chilis
Thinly sliced jalepeño and Fresno chilis add a clean kick of heat that you can’t get from a squirt of hot sauce. 

Corn
If you think of corn as an all-American summertime, backyard-barbecue favorite, you may not think to add it to your ramen; but millions of Japanese ramen lovers will tell you that you should. Cut the corn off the cob and sprinkle the kernels into your ramen. It’s standard practice in ramen shops across the world. 

Fried Garlic
Garlic oil is a standard option in many ramen restaurants. For an easy, at-home option, quickly fry garlic and save the garlic-infused oil for your next bowl of ramen.

  • Heat oil over medium heat until hot but not smoking. Add peeled whole garlic cloves to the hot oil, cook until the cloves are a deep golden brown, 3 to 5 minutes. Transfer the garlic to a paper towel-lined plate to cool. Chop the cloves, sprinkle on your ramen, and serve. 

Kimchi
The spicy fermented goodness of kimchi adds depth and complexity to ramen broth. Add some of the kimchi liquid to the vegetables for a bolder flavor. 

Nori
Cut nori into strips using kitchen scissors to make an umami-rich garnish for your ramen. 

Sliced meats
Slice and warm leftover steak, chicken, or pork and add it to your bowl. 

Spinach
Our staff dietitians heartily endorse the addition of fresh spinach to your ramen. A handful of the iron-packed leaves wilt in the hot broth and give your meal a boost of flavor and color. 

From Ramen to Rice Sticks

Posted by & filed under Ingredient Profile.

We have some serious Asian food fans in our test kitchen. Sun Basket executive R&D chef, Alan Li, grew up in San Francisco’s Chinatown, and our co-founder and executive chef Justine Kelly headed the kitchen in one of the country’s top Vietnamese restaurants for more than a decade. Their team is passionate about ingredients like tofu and fish sauce, and we’re not in the least bit surprised that their Asian-inspired recipes are among Sun Basket’s most popular meals. 

Glass Noodles
These naturally gluten-free noodles are translucent when cooked. Sometimes referred to as cellophane noodles, the thin strands are made with mung bean, potato, or yam flour, and can be up to 18 inches long. On this week’s menu, you can try sweet-potato glass noodles in our Korean Steak Japchae with Stir-Fried Vegetables. 

Ramen
The noodles in our Miso Ramen Bowls with Braised Tofu and Bok Choy are made with wheat and a solution of potassium carbonate and sodium bicarbonate responsible for the noodle’s springy texture and curvy shape. These ingredients also help the noodles stay firm when soaking in hot broth.

Rice Sticks
These straight noodle sticks are made with rice flour and are often sold in three different sizes (thin, medium, and wide). You’ll find them all over Southeast Asia being tossed in hot woks, floating in bowls of pho, and buried beneath a mix of vegetables and grilled meats. Try them in our Southeast Asian-inspired Lemongrass-Tofu Lettuce Cups with Cucumber Salad. 

Rice Vermicelli
Similar to the rice sticks, these very thin noodles are ubiquitous in Southeast Asia and used in everything from spring rolls to fresh Vietnamese-style bowls. Rather than cooking them, these vermicelli are ready after a brief soak in a bowl of hot water.

Soba
Made from buckwheat flour, soba noodles are a significant source of protein and fiber for the Japanese. They have a distinctive strong earthy flavor and a light brown color. Sold in single-serving bundles, you’ll never have to guess how much you’ll need for a recipe. Most soba lovers prefer to enjoy these firm, meaty noodles in cold broths or alongside dipping sauces rather than in hot dishes.

Udon
These dense wheat noodles are prized for their chewy texture. Sometimes the dough for udon is so tough that noodle makers will knead the dough with their feet (just like winemakers crush grapes) to get the desired chewiness. Some strands of udon are nearly a foot in length,  making for a long slurp out of a bowl of soup.

Facebook LIVE—September 20, 2017

Posted by & filed under People.

Wednesdays at 4 p.m. PST we’re live on Facebook. This week, Sun Basket’s food content writer Ashley Goldsmith shares her tips for turning your Sun Basket recipes into entirely new meals. We call these tricks “Basket Hacks”, and with the help of a well-stocked pantry, she made Vietnamese-style spring rolls with the ingredients provided for the Burmese Salmon Salad with Lemongrass and Apple. But that’s not all, watch the video for more tips on keeping a selection of pantry items on hand to reimagine your meals or to turn your leftovers into a completely new dish.  

 

Tune in on Wednesday, October 4th, at 4 pm when we’re live with the test kitchen team showing you our tips and tricks for wrapping fish in parchment paper. 

Eat Your Vegetables

Posted by & filed under Health and Wellness.

The research is sound: optimal health is achieved through a diet that prioritizes the powerful nutrients in plants. That doesn’t mean you have to give up on meat entirely, only that you should put plants in the center of your plate.  

The benefits of prioritizing plants include: 

Here are some easy ways to get started on a more plant-centric diet:

Small changes deliver big results 

Eat at least one or two servings of vegetables at every meal. Look for simple ways to incorporate vegetables throughout the day: add spinach to your smoothie, mix braised greens into your eggs, and pile cucumbers and peppers on your sandwich. 

Meaty flavors instead of meat

Sometimes it’s not the meat itself we crave, but its rich flavor. Vegetables like mushrooms and eggplant are good sources of umami, glutamates that mimic some of the savoriness of meat. 

Season with meat

Consider meat a seasoning rather than the main event. Add shredded chicken or steak to a stir-fry or salad, or mix a bit of pork into a big bowl of braised greens. 

Keep your eyes on the prize

Instead of storing fruits and vegetables in the refrigerator, keep a few in a bowl on your kitchen counter. You’re more likely to grab an apple for a snack if it’s within easy reach.