Pressery- The First Local Boulder Cold Pressed Juice!


If you’ve been to Whole Foods or an organic market these days, you’ve likely seen the overwhelming expanding addition of pressed juices. Now Boulderites, if you look at the back of these $7.99 juices you’ll likely see that they are not even made in Boulder. I’ve always been told and believed that juices need to be drank right away in order to retain all their nutritional value and benefits. But how can that be if they are shipping these juices from California and New York?

A dear childhood friend of mine recently introduced me to Pressery Juices, a LOCAL Boulder company and we love supporting local companies right? Their juices are cold-pressed from locally sourced organic fruits and vegetables and only have a shelf life of 5 days. Call me crazy but I’m glad my fresh squeezed fruits and vegetable have a shelf life, don’t you?

Like any pressed juice on the market, these can be added into your regular diet or they have a step by step cleansing program you can follow too. My husband, Kristopher Chavez actually finished his about a week ago and the results were incredible. Here is a link to his blog about his experience.

You can find them at Farmers Markets all around Colorado so go get yours because I see Whole Foods picking these up really soon!

Let Them Eat Kale

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Unless you’ve been living under a rock, you know that greens are good for you.  You also probably know that kale tops the charts when it comes to nutrients-per-bite. But, for all that nutrition knowledge, the real eat-your-greens revolution is taking place in home ovens across the country… Yep, I’m talking about kale chips! The crispy, salty, totally addictive snack has moved out of the “hippie food” category and gone mainstream. If you haven’t yet tried making your own kale chips, you are missing out! And if you have made your own kale chips, why not punch them up a bit? This vegan raw recipe for Basic Cheesy Kale Chips has been perfected from countless attempts to create the crunch of the best bagged kale chips at Whole Foods without throwing down $7.99 a bag. Let’s face it, cheesy kale chips are addictive enough to get you hooked at that price, but YIKES!

I had the pleasure of spending this past weekend with my gorgeous nieces Greta and Sofia and thought it would be the perfect opportunity to make kale chips with them. Not only is this one of the prettiest greens around, it’s ridiculously healthy for you. Bonus!

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The aroma of baked kale is certainly unique and rather pungent. Kale greens are a part of the cruciferous family and although they release a rather sulfur like aroma, the smell is easily forgotten when you bite into their feathery light chips.


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Anyways, back to kale chips.  I have been making these for about a year now. I have played around with them a lot, and have figured out some tips and tricks that can be helpful to someone who has never made kale chips before.



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1. There’s a variety of different kinds of kale. The most common type is curly kale which I used in this recipe. I’ve also used tuscan kale which is more tender and a little less bitter. I actually prefer to use tuscan kale, but it’s not always available.

2. Practice makes perfect. Even though recipes for kale chips are pretty simple, it takes a few tries to get them how you’d like. I’ve tried cooking them at many different temperatures, but have come to a conclusion that their best cooked at lower temperatures for a longer period of time. Cooking them at too high of a temperature causes them to burn easily and results in them being bitter.

3. Bake them in a thin layer. You want the kale chips to bake as evenly as they can, so be sure to place them side by side without overlapping.

4. Bake Low. If you have a food dehydrator, good for you, your chips will be light, RAW and just about perfect. If you are winging it with an oven like me, I found that keeping it on 200 degrees (max 275) will produce delicious caramelized, yet crispy, cheezy kale chips. They won’t be exactly the same as dehydrator chips – but still totally addictive and yummy.

5. Cheesy Goodness. Nutritional yeast comes in flake form. It is a deactivated yeast that is commonly used as a condiment type thing by many vegans and vegetarians. It tastes distinctly… cheesy, but I’m not sure why. You should try it! It’s a complete protein and is high in b-complex vitamins.

6. Nutty Mix. For the base mixture I have tried accenting with a variety of nuts and seeds in my test kitchen. Raw soaked cashews are most common. But I tried walnuts, sunflower seeds and more. All produced good flavor. However, I do admit the raw cashew-infused chips were my favorite.


Note: They will shrink as they bake.

1 bunch of curly kale (or dinosaur kale)

2 tbsp olive oil

1/4 c.. nutritional yeast

sprinkle of salt

sprinkle of pepper

Remove the kale from the stems and break into bite size pieces. Toss all ingredients in a large bowl and mix until the kale is evenly coated.Bake in a preheated oven at 200*F for 30-45 minutes. Every oven is different so check them often.
The chips should be crunchy, but not charred. Its a fine line, so watch closely!

Eat and enjoy!


I mentioned earlier how ridiculously healthy kale is.

Kale is one of the most nutritious vegetables that I bet most people have a) never heard about or b) never eat.

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6, 40% of magnesium, 180% of vitamin A, 200% of vitamin C, 1,020% of vitamin K and is reasonably rich in calcium. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.

Kale is a superstar in the arena of carotenoids and flavonoids, two powerful antioxidants that protect our cells from free radicals that cause oxidative stress. Also, kale provides omega-3 fatty acids that helps regulate the body’s inflammatory process.

Not only do kale’s antioxidant and anti-inflammatory qualities work together to prevent and even combat cancer, a healthy diet of kale also provides glucosinolates, which have been shown to prevent colon, breast, bladder, prostate, ovarian cancers, as well as gastric cancer.

So, have I convinced you to eat your kale?


My thoughts: “Good vs Evil” with Anthony Bourdain and Eric Ripert

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And so it was Sunday night at the Macky Auditorium, when Anthony Bourdain and Eric Ripert filled the 2,052 seat theater to near capacity. It was here that thousands of would-be foodies and chefs alike sat on the edge of their seats waiting to absorb kitchen philosophy.  Kristopher and I were pumped about seeing the two celebrity chefs sit on stage and grill each other about the ins and outs of their lives in the food industry. Now, some things to remember when reading this include the fact that food is kind of “my thing” and has been for a long time. I worked in kitchens, I cook at home. But most importantly: I love, love, love  to share my love of food with everyone. So, for me, to share in this event is very special.
         What follows is about 90 minutes of familiar shtick from these two veterans of food-related television. They take turns interrogating each other about controversy surrounding them, or recent events. Because they are friends, they have inside “dirt” that provides much of the humor. Bourdain is scathing and delights in illuminating Ripert’s darker side—such as his fist fight with another restaurant patron—while Eric is more reluctant but impish in recounting Anthony’s exploits, such as the whole Paula Deen diabetes scuffle. The stories are familiar, particularly if you keep up with either of them on Twitter or watch their shows.
           When it was Bourdain’s turn in the hot seat, he did not disappoint. It seemed no topic was off-limits as Bourdain expounded on his travel, his drug use, and his honest and blunt assessment of many other celebrity personalities, including Martha Stewart and Guy Fieri.
           The highlight of the show, for me anyways was the topic of vegetarians. Bourdain has always expressed a certain disdain for them. “Vegetarians are the enemy of everything good and decent in the human spirit, and affront to all I stand for, the pure enjoyment of food,” he is quoted saying in his book Medium Raw (which I love, just for the record). He has since mellowed out, as he pointed out last night, saying something to the effect of, “Everyone makes their own choices,” and that really it’s not the inconvenience of vegetarianism that bothers him most but more the rudeness or disrespect it seems to display- and I get his point. With the travel he’s done to turn down some of the meals from people he’s been offered would be rude! Anyhow- the show was amazing.
So where does the “Good Vs. Evil” of the show’s title come in? Just about everywhere.
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Farmers Market: Duck Eggs!

It’s spring, and while the Boulder Farmers Market still doesn’t have the new fresh spring produce available yet, they do have things I regularly buy, like grass fed beef, local pastured cheese, local raw honey, and free range chicken eggs. On this week’s shopping trip there was something new and exciting that caught my eye: fresh local duck eggs. If you’re looking for inspiration, you need search no further than The Cure Organic Farm  every Saturday in Boulder. So I decided to bring some home and see how they taste! Duck eggs have a large, creamy, bright orange yolk that oozes when you break it with your knife.  Duck eggs are also bigger than chicken eggs, generally speaking. Here’s a picture of the duck eggs I bought compared to the chicken eggs.chick














Today, simply souffléd.

The reputation of souffles as fussy, collapsible, kitchy and anachronistic is overrated. If you have an electric mixer and a working oven, a souffle is within your grasp.

The one proviso is you really do need to eat it within a few minutes of baking.

Just made this, it is soooo good!! Light, but delicious! Don’t let it intimidate you, just follow the instructions and it will be great.

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Crab and Leek Soufflé

  • 1 cup fresh crab meat, lump or claw
  • ½ cup sautéed leeks
  • 1 red pepper, diced
  • 2 T butter, divided
  • 2 duck egg yolks
  • 3 duck egg whites
  • ½ tsp salt
  • ¼ tsp cream of tartar*
  • 1 cup Gruyere cheese, shredded
  • ½ tsp white pepper
  • 1 Tbsp flour
  • 1-2 T fresh chives
  • 1 cup whole milk
  • Salt and pepper to taste
  • butter
  • * If you can’t find cream of tartar, a dash (~ ½ tsp) of lemon juice can be substituted
1. Preheat oven to moderate 375 ˚F and place a rack in the bottom third of the oven
2. Prepare dishes – you can use one 2-quart or six 1-cup soufflé dishes – by buttering the dish, then coating with bread crumbs or parmesan cheese. (You may have some left over soufflé mixture if you go with the smaller soufflé dishes.)
3. Chop the leeks into thin slices. Lightly sauté with the red pepper in a pan with a tablespoon butter over low heat until just ever so lightly browned. Set aside.
4. In a medium saucepan, melt the rest of the butter, then stir in the flour to make a roux. – you just want to get the flour evenly blended to a paste, not cook the roux for any length of time. Gradually stir in the milk, mixing all the time. Add herbs, then the cheese. Stir until the cheese is melted and you have a thick sauce. Remove from heat.
5. Beat the egg yolks well and gently warm them by adding a couple tablespoons of the cheese sauce very slowly, stirring the whole time. Gradually stir the egg yolks into the cheese sauce until well blended.
6. Add the leek and crab meat to the cheese sauce.
7. Beat the egg whites until at the stiff peak stage
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8. Fold the whites in thirds into the sauce.
9. Spoon the mixture into your baking dish and level the tops using a spatula. Be sure to wipe up any spills and make sure the edge is clean.
10. Bake for 40 min if you’re using a large soufflé dish or 25 min if using smaller dishes – the soufflé should be richly browned. DO NOT BE TEMPTED TO OPEN THE OVEN!!

Get out there and try new, creative things! It is fun to explore what you can find locally.

Anthony Bourdain is coming to Boulder!


I’m a big Anthony Bourdain fan. Like a case of nausea, my fervor for him comes in sharp waves.  I’m riding a high one now, a result no doubt, of his upcoming appearance in my foodie town of Boulder, CO.

As someone who appreciates authentically experiencing a culture based on what they eat, I naturally gravitated towards Bourdains’ humorously blunt and insightful take on the world around him. So when the opportunity presented itself to see him right here in Boulder, I jumped on it and am bringing my husband Kristopher along for the ride.

Like a modern day novelist, Tony Bourdain is a poet, enigmatic, misunderstood and often, I suspect, off-putting, with French roots, a fondness for moody watering holes and a finger firmly planted on the pulse of popular culture. He is a commanding presence, tall and slightly gangly, with a shock of grey hair and slightly goofy smile.  But it is his jagged, cool, colorful narrative, slightly sarcastic humor and singular spin on life, somewhere between bemused matter-of-fact and I don’t give a crap that holds special appeal for me.

He will be touring with Eric Ripert (another one of my favorites) in what they are calling “Good vs Evil”. Two chefs. Two unlikely friends. Two very different careers and philosophies sharing one stage.  Anthony Bourdain, chef, author of Medium Raw and host of The Travel Channel’s “No Reservations,” and Eric Ripert, renowned chef of Le Bernadin, author and regular guest on Bravo’s “Top Chef” will share stories and muse on the place of food in our personal, community, and global life.

My dream would ultimately be to have my husband and I take Anthony out for a cocktail and show him how great Boulder is! @AnthonyBourdain wink wink. Anthony, you can email me at :)

If you are in or around Boulder this Sunday, April 14, 2013 they will be speaking at the Macky Auditorium.

Look for my follow up blog after the show!


The Boulder Farmers Market is Here Again!

Boulder Farmers MarketIt’s that time of year again.  The sun is getting warmer and longer each day and the fun spring colors are showing up all around us.  Kristopher and I are excited to spend our Saturday mornings at the Boulder Farmers Market seeing this year’s tasty local fare.

I knew our lunch was planned when I saw these gorgeous and delicate pea tendrils from The Fresh Herb Company stand.

Fresh Herbs

My mind went strait to english pea soup with pea tendril garnish!  We continued our walk around the farmer’s market looking for inspiration to complete our lunch.  We saw the fresh mint and chili peppers and thought it would pair beautifully with a seared scallop.  Off to Whole Foods we walked in search of the perfect sea scallop.

This is my recipe for our spring inspiration pea soup.  Enjoy!



Finished Pea Soup


2lb english peas, shelled and blanched
2 leeks (white part only), diced
1 small yellow onion, diced
1 clove garlic, minced
1 bunch watercress
10 basil leaves
1 T unsalted butter
3 cups chicken stock (may substitute vegetable stock)
salt and pepper
pea tendrils for garnish
mascarpone cheese


- In a stock pot or dutch oven heat burner to medium heat. Sauté onions, leeks and garlic for 10-15 minutes until soft and translucent, but not brown. Add watercress and basil until just wilted. Add chicken or vegetable stock. Bring to a boil and lower heat to simmer for 15 minutes.
- Add peas and simmer another 5 minutes.
Making Pea Soup-Using an emersion blender, puree the soup until smooth. Optional, pass soup through a fine sieve for a smoother and velvety texture. Return soup to pot and adjust salt and pepper to taste.
Scallop in Pan-For the scallops, heat a cast iron skillet (or regular skillet) over medium high heat until the pan is screaming hot. Salt and pepper sea scallops and add to pan. Cook the first side for 2-3 minutes. Turn over and cook an additional 1 minute. You do not want to overcook these beautiful creatures!!
-To finish, place one scallop in a shallow bowl. Ladle soup around the scallop and garnish with pea tendrils, relish (recipe follows), mascarpone and prosciutto that has been crisped in the oven at 400 degrees until crispy. Kumquat, mint and chile relish: 6 kumquats (zest only), julienned 2 T fresh mint leaves, julienned 1/2 small red chile finely diced.

-Combine all ingredients and set aside until ready to use.