 Image: Hatherleigh Press Do you remember your walks in the woods as a Child? Do you want to relive the feeling of being enveloped in Nature and all its Wonders? Then you will love Child of the Woods: An Appalachian Odyssey.
Child of the Woods by Susi Gott Séguret is an exploration of the world through the eyes of a young child, whose life was defined and enriched by nature that surrounded her. This collection of short stories and insights highlights the wonders of growing up in rural Appalachia, learning to live as one with the land. These stories embrace the universal themes of self-discovery, adventure, and finding one's place in a living world.  Image Credit: No Sugar Aloud Are you looking for a Brownie Belgian Dark Chocolate and Peanut Butter Mix, and no milk, butter or eggs are needed? Check out No Sugar Aloud. Ready in just 90 seconds, just add water, mix, pop in the microwave (or oven) and you have a delicious, decadent, sweet-tooth-satisfying warm and gooey dessert that's Keto, Vegan, Paleo and Diabetic friendly. Available on Amazon. Enjoy! :)
 Image Credit: Garden Lites Garden Lites®, a leader in unique veggie-rich foods has expanded their product line into Costco stores throughout the country. Consumers can also expect to try free samples at select Costcos over the next several months. The products include the new line of Garden Lites Frittatas: Spinach Egg White Frittata and Veggie Bacon & Potato Frittata (vegetarian, soy free and made with pinto bean bacon). Other products include, the popular Garden Lites Muffins made with fresh zucchini and carrots: Blueberry Oat, Cranberry Orange, Banana Chocolate Chip and Double Chocolate. Enjoy!
 Image Credit: gimMe Organic Almond Sesame, Toasted Coconut, and Sriracha Almond. These are the amazing and tasty flavors for gimMe Seaweed Thins which are a superior superfood snack choice with a mission to not only keep your diet healthy, but also your environment. Seaweed is a sustainable crop that benefits the health of our ocean ecosystem and our planet and is full of nutrients, including high levels of vitamins A, B, C and calcium.
in addition, 15-100 times more volume of seaweed can grow on the same footprint as lettuce with no water consumed in production, whereas 15 gallons of water are required to produce one pound of lettuce. The entire gimMe Snacks product line is made with premium USDA Certified organic seaweed sustainably cultivated and harvested in South Korea. Enjoy!  Image Credit: San Francisco International Ocean Film Festival We are looking forward to the San Francisco International Ocean Film Festival this year March 7-10, 2019.
Purchase your Tickets Here.  Photo credit: Victor Protasio In The Southern Living Party Cookbook: A Modern Guide to Gathering, Heiskell, a best-selling author and a TODAY show food contributor, has written a Cookbook divided by occasion, including Bridal Tea, Garden Club Luncheon, Summer Nights, Cocktails and Canapés, Tailgate, Picnic on the Lawn, Fall Dinner, and 24 more gatherings you’ll want to host. Even if you're not in the South and in California, for example, you will find the book enlightening and fresh. Many recipes can be made vegetarian or vegan.  Photo credit: Victor Protasio Enjoy this recipe for Heirloom Tomato and Avocado Salsa with Blue Corn Chips. 20 minutes - Serves 8
- 1 1⁄2 pounds heirloom tomatoes, small diced (about 3 1⁄4 cups) - 3⁄4 cup finely chopped red onion (from 1 small onion) - 2 ripe avocados, peeled, pitted, and diced (about 2 cups) - 1 jalapeno chile, seeded and finely chopped (about 3 tablespoons) - 1⁄2 cup chopped fresh cilantro - 1⁄4 cup fresh lime juice (from 2 limes) - 2 tablespoons olive oil - 1 1⁄2 teaspoons kosher salt - 1⁄2 teaspoon ground cumin 1⁄4 teaspoon black pepper Cilantro leaves (optional) Blue corn tortilla chips Gently toss together the tomatoes, red onion, avocados, jalapeno, chopped cilantro, lime juice, olive oil, salt, cumin, and black pepper in a medium bowl. Garnish with the cilantro leaves, if desired. Serve with the tortilla chips. Recipe credit: Excerpted from The Southern Living Party Cookbook by Elizabeth Heiskell. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.  Photo Credit: Caitlin Bensel To country music icon Martina McBride, cooking and singing aren’t all that different. “When I make something delicious, I want to share it, which is a lot like sharing my music with an audience,” she says. “Cooking is my love language.” With her new cookbook Martina’s Kitchen Mix: My Recipe Playlist for Real Life (Oxmoor House, October 30, 2018, $30), you’ll find your own invitation to step inside Martina’s kitchen and sample more than 150 of her favorite dishes.  Photo credit: Caitlin Bensel Check out her delicious recipe: Shredded Brussels Sprouts Salad with Maple-Balsamic Vinaigrette. Enjoy!!
Serves 6 to 8 Hands-on 30 minutes Total 30 minutes 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon pure maple syrup 1 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 12 ounces Brussels sprouts, tough outer leaves pulled away (about 3 cups) 1 medium shallot, thinly sliced (about 1⁄4 cup) 1⁄4 cup sweetened dried cranberries 1⁄4 cup coarsely chopped pecans 1⁄4 cup crumbled Gorgonzola cheese 1 ripe pear, chopped (about 3⁄4 cup) 1. Whisk together the olive oil, vinegar, maple syrup, and Dijon in a medium bowl. Season to taste with salt and freshly ground black pepper. 2. Thinly slice the Brussels sprouts, discarding core. Stir together the Brussels sprouts, sliced shallot, dried cranberries, pecans, Gorgonzola cheese, and chopped pear. 3. Pour the dressing over the salad, and gently toss to combine. Serve immediately. Recipe credit: Excerpted from Martina’s Kitchen Mix by Martina McBride. Copyright © 2018 Oxmoor House. Reprinted with permission from TI Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.  Image: Sambazon Sambazon is diversifying its line of products by using Acerola as the main ingredient in its latest Superfruit Packs launch. The Tropical Immunity Superfruit Packs have an exotic blend of organic acerola, pineapple and banana that you can blend into a delicious smoothie. One serving of the Tropical Immunity Superfruit Packs contains 10 times the vitamin C of an orange, is only 40 calories and has no added sugar.
Acerola is a cherry native to Central and South America in the Amazon Rainforest and is a powerful superfruit, known to be one of the highest natural sources of Vitamin C with immune-boosting properties. The naturally low-sugar and low-calorie fruit contains powerful antioxidants that help promote heart health, good digestion and eye health.  Image Credit: Stoneridge Orchards Stoneridge Orchards has a new Reduced Sugar product line. Available in Montmorency Cherries and Dried Blueberries – these snacks are only 130 calories (per serving), 50% less sugar than before and are rich with fiber, free of preservatives, non-GMO, and gluten/allergen free.
 Image: ChocZero This December ChocZero has launched a Sugar Free Peppermint flavor of their best-selling Keto Bark. The festive packaging makes it a perfect holiday hosting gift, stocking stuffer or sweet treat for Mr. and Mrs. Claus after a long night of wrapping gifts.
 Image: Smart Sweets One bag of SmartSweets fun-pack gummy candy only has 3 grams of sugar, where normal gummy candy can pack an average of 24 grams of sugar! Check out their super cute holiday packaging—ugly Christmas sweaters filled with snowpeople and Christmas trees that taste like pineapple and strawberry! SmartSweets candies also include Fruity Gummy Bears, Sour Gummy Bears, Sour Blast Buddies (Vegan) and Sweet Fish (Vegan).
 Image: The Grommet
 Mixed Berry Pie with Coconut Oil and Agave Credit: Better Body Foods Are you looking for new Holiday Recipes? Check out the following healthy ingredients and the yummy recipes below!! 1. Organic Coconut Flour: Gluten-free and lightly textured, Organic Coconut Flour makes for a delicious, alternative to standard grain-based flours. 2. Organic Agave: Agave Nectar is naturally low-glycemic plus, since it’s sweeter than white sugar, and you won’t use as much. 3. Organic Cacao: You get the great taste of chocolate with the healthy benefits of Organic Cacao superfood— protein, antioxidant flavanols and polyphenols, plus vitamins, minerals and natural fiber. Recipes below courtesy of Better Body Foods. Cheers! Mixed Berry Pie with Coconut Oil and Agave Ingredients CRUST -- 2 Cups whole wheat pastry flour 1 tsp sea salt 2/3 Cup BBF Virgin Organic Coconut Oil 5-7 Tbsp cold water 2 Tbsp BBF Organic Agave FILLING -- 2 Cups fresh raspberries 2 Cups fresh blackberries 1 Cup fresh blueberries 1/3 Cup BBF Organic Agave 3 Tbsp constarch 1/4 Cup water  Homemade Agave Hot Cocoa Credit: Better Body Foods Homemade Agave Hot Cocoa
Ingredients 1 Cup milk of your choice 1 Tbsp LIVfit Superfood® organic Cacao 1 Tbsp BBF organic agave 1/4 tsp BBF organic bourbon madagascar vanilla 1/4 tsp cinnamon (optional) Dash peppermint extract 1 tsp BBF organic naturally refined coconut oil  Seafood Stew Benchmark Oakland. Image: Gratitude Gourmet Benchmark Oakland is now open featuring a delightful and lovely Italian-Californian menu prepared with seasonal, often locally sourced, organic ingredients. Executive Chef Peter Swanson and Operations Manager Melissa Swanson are co-owners and husband and wife. Chef Swanson opened Benchmark Pizzeria in Kensington, California in 2012 and Benchmark Oakland is their new restaurant. Assisting him in the kitchen is Chef de Cuisine Jennifer Moffitt who was most recently at Boot & Shoe Service. The restaurant’s house-stretched pasta and doughs for pizza are from sourdough starter made with their own wild yeast. If historic architecture delights you, you will love this building as it was built in 1876, and a portion of the restaurant’s mosaic and tile flooring has been in place for almost a century. The 50-seat dining room was designed by Said Jon Eghbal, in collaboration with the Swansons, and include a dark orange and black color scheme, wood-topped tables, high ceiling, over-sized windows and an exhibition kitchen with a wood fired pizza oven. The zinc-topped bar has room for 10 people and there is outdoor sidewalk patio seating. The outdoor street and trees at 499 9th Street, on the corner of Washington Street, are beautifully decorated for the holidays and is beautiful at night!! The beverage selection includes an international wine list, assorted beers, and craft cocktails curated by Tamir Ben-Shalom of Bull Valley Roadhouse. Happy Hour is Monday through Friday from 2:30 to 5:30 p.m. Every item we ordered was exquisitely prepared, fresh with exceptional taste! Saffron in the Seafood Stew is an excellent idea! The Sourdough Crust in the Pizza was mild and perfect! We will be back! A detailed list of items we enjoyed are below along with slideshow pics! Enjoy!! Wine Mourvèdre-Syrah blend Bedrock Wine Co., Evangelho Vineyard, Contra Costa County 2017 Starters - Butternut Squash Soup Warm spice, brown butter, sage - Singleness Crab from the Wood Oven Potatoes, Aioli, Spices Pizza - Benchmark Tomato Sauce, fresh mozarella, basil, extra virgin olive oil Entree - Seafood Stew Saffron broth, crab, clams, mussels, aioli, toast  Karen Flying Noir - Image: Gratitude Gourmet We at Gratitude Gourmet enjoyed judging exceptional chocolate again at the San Francisco International Chocolate Salon last weekend. Each Judging is getting more challenging as there are many impressive Chocolatiers! The Winners are here. See our photos below in our Slideshow!  Image: Nielsen-Massey We LOVE Persian Rose Water Ice Cream, and you can make it yourself!
Here's the Recipe courtesy of Nielsen-Massey. PERSIAN ROSE WATER ICE CREAM Ingredients
Pour 1/2 cup cream into a 1-quart container. Seal and place flat into the freezer. Allow to freeze completely. Mix the remaining 2 cups cream and milk in a medium saucepan. Heat over medium heat to 175 degrees F. Stir in the sugar and continue cooking until the sugar dissolves. Remove from heat and stir in the rose water and salt. Transfer the cream mixture to a storage container with a lid and refrigerate 6 hours to overnight. Freeze ice cream in ice cream maker according to manufacturer’s instructions. Meanwhile, remove the frozen cream from freezer, chop into pieces; set aside. Once ice cream in the ice cream maker is nearly frozen, add the frozen cream pieces and nuts to the mixture and continue churning until the pieces are evenly distributed. Transfer ice cream to a storage container and let set in the freezer for at least 4 hours before eating.  Image: Cafe Gratitude WHO: Cafe Gratitude, along with Nikki Reed & Whitney Cummings, hosts 14th Annual Donation-Only Community Thanksgiving Meal with 100% of proceeds benefiting a Safe Place for Youth and the California Fire Foundation.
WHAT: Served with love on a first come, first serve basis -- Cafe Gratitude will be home for organic plant based Thanksgiving meals & for Angelenos to give thanks and give back to Los Angeles, featuring live music from Avasa and Matthew Love. Menu items will include: GT’s Living in Gratitude Kombucha, Red Lentil Holiday Loaf, Raw Stuffing, Smashed Potatoes, Mushroom Gravy, Rosemary Roasted Vegetables, Autumn Salad and Pumpkin Pie. WHEN: Thanksgiving! November 22nd from 11am to 3pm - (first come, first served). WHERE: Café Gratitude Larchmont 639 North Larchmont Blvd. Los Angeles, CA 90004 WHY: Because love is greater than fear, Cafe Gratitude has been operating restaurants for 14 years with the support of their local communities. Thanksgiving is an annual event for those in need to experience community and a stellar meal, in a joyful and nourishing experience. Come one, come all to eat, to feel at home or volunteer, sign up here.  Fish + shellfish stew with early girl tomato, aioli + toast by Western Pacific (Image Gratitude Gourmet) Western Pacific restaurant entrepreneurs Donna Insalaco and Charlie Hallowell, working with Chef de Cuisine Troy Wilcox, have created a small plate and pizza-focused menu often prepared with organic, locally sourced, farm-to-table ingredients. Insalaco states, “ours is an exploration of Northern California ingredients sourced from small organic farmers and cooked through the ethos of southern Italy with some hints of North Africa and gentle whispers of the American south: Cal-Italian soul food! We are stewards of the food and craftspeople, charged with getting the best into the bellies of our guests.” The Western Pacific beverage list showcases eight local craft beers on tap, as well as four Northern California wines on tap and a California and Italian focused list of wines by the bottle. The restaurant's full bar serves classic, contemporary, and specialty cocktails curated by Bar Manager Todd McKean. The 100-seat dining room designed by Wiley Price evokes Northern California’s rugged coast, the rolling oak savanna, and the redwood forests. Highlights include wood design elements utilizing a redwood water tank and siding, acacia slabs and fire salvaged valley oak; custom built tables; hand-blown glass light fixtures; old handmade terra cotta tiles that decorate space alongside living plants from Flora Grubb Gardens; and a serpentine-shaped banquette running the length of the bar area. Price comments, “I’ve sought to reflect the natural awesomeness of the region we inhabit. The design is a journey from light to darkness, from water to the forest, from the river’s edge, to the dry oak savannah, to the dense shadowy redwood.” We enjoyed the most thoughtfully and exquisitely prepared entrees that were all delightful and pleasing to the palate! Many items are seasonal so try them soon to enjoy these spectacular Fall dishes! The address is 2286 Shattuck Avenue Berkeley, CA. See all the items we recommend below along with Photos! We will be back for the Pizza! Later this fall, the venue’s café will be open from 8:00 a.m. to 2:00 p.m., offering coffee and grab and go selections such as breakfast salads, pastries, and housemade bread. Enjoy!! Antipasti * Halibut ceviche with avocado, guru ram das oranges, pomegranate, cilantro + marash pepper * Ricotta di bufala with hazelnut salsa verde + charred bread Giardini * Cauliflower, marinated beets + leeks vinaigrette with sauce gribiche + tuna confit Secondi * Fish + shellfish stew with early girl tomato, aioli + toast Cantor * Kabocha squash purée with sheeps milk ricotta , sage + pomegranate Dolci * Double 8 Ranch buffalo mill soft serve: vanilla, salted caramel or a swirl of both with Cajeta with puffed amaranth  Image Credit: Purple Heart Wines Chefs, winemakers and dignitaries from the Town of Yountville in the Napa Valley saluted residents of the Veterans Home of California - Yountville on November 7th by preparing a multi-course feast for the 14th Annual Celebrity Chefs Veterans Day Luncheon. The Veterans Home of California - Yountville houses over 800 aged and or disabled United States military veterans and their spouses, nearly a third of the town’s population.
Purple Heart Wines also donated $10,000 to the Purple Heart Foundation in a check ceremony at the Veteran's Home; with this donation, the brand has contributed $70,000 to the non-profit since the projects' inception in 2016. The wine brand—created by the C. Mondavi family—was created as a way to honor the veterans and help the foundation that does so much to serve the needs of military men and women around the country. Orchestrated by Napa Valley Chef Bob Hurley and the Yountville Chamber of Commerce, this annual luncheon to celebrate our nation’s veterans featured the culinary talents of Chef Cary Delbridge of Brix Restaurant & Gardens, Chef Nate Lindsey of Lucy Restaurant & Bar at Bardessono, Chefs Donald Young and Adam Nichol of the Napa Valley Wine Train, Chef Gregory Short of Bistro Jeanty, Chef Francois Heigel of Bouchon Bakery and Chef Michael Foster of Mustards Grill. "Preparing this annual feast to honor the sacrifice and service of these brave men and women is a small gesture of our gratitude,” said Chef Hurley. "The Veterans Home is a significant part of our community and many of its residents are unable to visit our restaurants or wineries, so once a year we bring the experience to them. Truth be told, we really enjoy our interactions with the Veterans during this event, it is something we look forward to each year." Purple Heart Winemaker John Moynier gave a brief speech during both seatings of the luncheon to talk about the Purple Heart Wines' project and the meaning it has as a military veteran in his own right. Served restaurant-style, the meal was served by over 60 volunteers and Brix Restaurant & Gardens staff, and accompanied by some of Napa Valley's finest wines, including wines from Purple Heart Wines, Duckhorn Vineyards, and Domaine Chandon. |
Copyright Gratitude Gourmet (tm)
|
Photo used under Creative Commons from *clairity*
