A Montclair Must

A TRUE LOCAL BUSINESS PROVIDES FOR ITS COMMUNITY

Out in Vegas, my “office hours” (basically time that I devote to updating all my social media outlets, answering foodie questions, and creating recipes) always consisted of 9:30AM to 2:45PM Mondays at the Starbucks a mile and a half from my daughter’s elementary school. I’ve been going to this wifi cafe, if you must, for the past two years. It kept my schedule for a blog post and correspondence on point and it provided me with that black cup o’ joe or unsweetened iced green tea to keep me going. If anything the only complaint that I ever had was that there was an annoying cold draft at every single seat in the place. Makes sense, they don’t want us setting up shop for too long but shoot, didn’t I buy plenty of hot libations in exchange for the wifi connection?!

Anyhow, being back in New Jersey, I needed to find a great spot for “office hours” whenever it was available to me. It’s a little bit different out here. You get to drive a little further than 30 minutes and find yourself in a quaint town with a cute cafe or even a suburban Starbucks. Or you can take the train into the City and prop yourself up at a Starbucks in front of a park or see the organized chaos that is New Yorkers hustling to catch the next train, cab, or bus. I love the plentiful options my new home offered but I still wanted that special place that can play as my muse or sanctuary.

I was driving to Montclair State University where I’ll be taking some classes (not degree program, just classes) to spruce up my nutrition/healthy eating background. Anyway, I was in the area needing to post a quick blog on my latest trip across the country. I found myself on my Yelp app searching for a “wifi cafe.” And there it was, with 4 stars, 13 reviews, and the closest location to me. The top two reviews, both by amount of stars and recent post, excited me even more about this place.

Liz D. said, “This is what so many places in Montclair TRY to be…but just can’t. Or won’t. Or are just incapable of being, because the lady who owns this place is ‘genuine.'” 5 Stars 5/12/12

Per L. says, “This little cafe is a perfect spot for lunch – especially on a nice day when you can sit outside. Great for kids, great for adults. Really, really nice!” 5 Stars 4/1/12

This is exactly what I needed, so I checked it out!

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I pull up to park on the street and see that I need to pay a parking meter. I thought, “Oh, heck no!” So I pulled up a little further then caught a glimpse of the Montclair Public Library. What?! I thought my GPS brought me to Terra @ The Isabel Rose Cafe. I kept driving and saw a side street, no meters and I can park here at the time without any time restrictions, score! I walk over to the library and wonder what was going on. Then, I look just to the left of the library entrance and saw it…Terra! This place is attached to the public library? This place just got cooler and I haven’t even gone in yet.

With a chalk sign on the front lawn and few patio seats adorning the front, it just keeps giving me good vibes. Walking in, I saw a circular nook with window table tops and four free standing tables with a counter and kitchen good to fit four team members comfortably to create all the orders. A young gentleman, who turned out to be the owner’s son (at least I think so), greeted me and asked how he can help me. Looking over the chalk designed menu behind him, I ordered an unsweetened green iced tea and a special, the Jersey Bowl Salad. I asked him if it was ok to have vinegar just on the side and no oil. He turned over to Grace, his mother and the owner of the cafe, and she obliged with a smile!

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The young man (sorry brother, totally forgot your name) served me my iced tea first because Grace was making my salad, freshly cut, my favorite. Once the salad came, I couldn’t help but smile myself. It had local green leaf lettuce, so light and buttery I thought it was butter lettuce, apples, local strawberries, fennel, and thinly sliced Walla Walla onions (I think that’s how you spell it, like the city in Washington state) which at first I thought were leeks. She served it with a slice of lemon and small bowl of red wine vinegar. The salad was so fresh and the apples and strawberries were so juicy that I didn’t even need the vinegar. It was perfect! Totally Jersey fresh and local.

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After eating my salad, I checked out what she had for sale other than the fresh food and libations. Terra featured Fair Trade teas and chocolates, fresh local strawberries, organic and natural coffee, tea, drinks, and specialty gourmet honey, syrups, and other pantry items. There were also a few products I recognized because we sold them at Whole Foods Markets across the country like Simply Organic bread and cake mixes. Don’t quote me on this but I believe they are Gluten Free as well. They also sold tea pots, coffee & tea cups, and a special display contained all-natural loose teas! The cafe was adorned with plenty of art, probably created by the local artists and maybe school children. Directly behind where I was sitting, there was an Opus One (some great wine) crate of locally made soaps and beeswax candles.

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They were from Tassot Apiaries, Inc. out of Milford, NJ which is only 60 miles away. Talk about LOCAL!

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Need I say more?! Ok I will! Sitting there, I got to see a true local cafe do what it does best, take care of its community. Parents came in to pick up their pre-ordered local strawberries, probably like a co-op program. A mom and son came in to pick up a catering order of sandwiches decorated with edible pansies, if I’m mistaken. I overheard them talking about the nice platter the sandwiches were placed on and that instead of throwing it away or keeping it. They were going to return it to Grace so that they can reuse it. The mother was exposing being ‘green’ and reusing things to reduce waste. I swear I thought I was in a global warming commercial and I was happy!

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I finally flagged the owner over. She introduced herself to me and I quickly thanked her for an amazing experience. I told her who I was and what I do and extended another “Thank You” for being there for the community. She told me that she’s been in business for six years but recently moved into the library. She was on a location on Church Street prior to the library but moved over when her lease ended. I think she made an amazing decision. Greetings from library employees and frequent community members said it all to me. The community was thankful she was there and Grace was only humbled by the gesture. Just like what Liz D. said on Yelp, the owner is “GENUINE!”

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There are so many businesses these days that claim to offer an experience as genuine as this one but they are definitely far from it. A lot of current and future business owners need to take notes from Terra At the Isabel Rose Cafe. Being genuine and simply humble goes a hell of a long way. A true business not only offers services and goods but must offer a sense of community and quality in its interactions with it’s patrons. Grace, her son, and team does just this!

Do me a favor, if you are in the Montclair area or if you are parched searching for true sustenance in a great cup of tea and customer service, come and visit Grace at Terra. They’re located at the Montclair Public Library on 50 S. Fullerton Avenue in Montclair, NJ. It’s in the heart of Montclair just minutes from Montclair State University and the town center. You won’t be disappointed just incredibly pleased! Tell them King sent you!

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[SMN PLANTicious Recipe] Grilled Potato & Onion Salad

I featured this recipe for the first time at one of my Whole Foods Market, Engine 2, 28-Day Challenge classes in Henderson, NV. It was a hit because its amazing flavor that masked the fact it was an oil-less, fat-free, and cholesterol-free version of a traditional American salad. But potato salad is not only popular in America.

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Local display of Winnemucca Farms Potatoes and Peri & Sons Farms Onions at Whole Foods Market in Henderson, NV

Throughout the world, there are different versions of this boiled potato concoction that is enjoyed by all kinds of people. From America to Italy and Bulgaria to Brazil, there is a form of this “salad” in their cuisine. Potato salad varies in ingredients but will always have the same, basic ingredients: potatoes, an acid (usually vinegar), and a fat (usually mayonnaise or its counterpart, oil). Then, different accompaniments and garnishes are added to the trifecta. From string beans and red onions in Italy to bacon bits and hard-boiled eggs in the US, there are many things you can add to the potatoes to make it much more tasty.

My version is definitely plant-strong and the healthiest way I serve potatoes in a salad.

Ingredients: 1 1/2# Russet Potatoes (quartered lengthwise), 1 medium white onion (sliced in rings), 1/2 cup low sodium vegetable broth (I like using Imagine found at Whole Foods Market), 1 tbsp turmeric, 2 tbsp paprika, 1 cup kale (finely chopped), 1/4 cup green onions (slcied), and 1/4 cup dill (finely chopped)…

Mustard Dressing: 1/4 cup stoneground mustard, 1 garlic clove (minced), 3 tbsp white balsamic vinegar, 2 tbsp So Delicious plain coconut yogurt, 2 tbsp honey, 1 tsp fresh oregano (roughly chopped), 1 tsp fresh thyme (roughly chopped), and ground black pepper to taste.

Directions: 1. Bring a medium pot of water to boil and preheat grill to HIGH. 2. Boil potatoes in water for 5-7 minutes or until potatoes are half-way cooked. It will vary depending on the thickness of each potato. Drain from water and let chill in the fridge. 3. While potatoes are boiling and chilling, combine all the ingredients to make the dressing. Dressing will seem like it isn’t enough but it will be. Remember, we want to taste the ingredients not mask it with the dressing. 4. Once the potatoes are completely chilled, toss them in a bowl with the vegetable stock, turmeric and paprika. The vegtable stock is to lubricate the potatoes and cause the spices to stick. 5. Grill the potatoes on the hot grill, skin-side down first. Cook potatoes on all sides until nice and charred, or at least until you see nice grill marks. Grill the onions alongside the potatoes. Once all cooked, set aside to let vegetables cool down. 6. Toss the potatoes and onions with the dressing. Pour the dressing in small batches. You don’t want to overwhelm the salad with the dressing. Remember, its just for flavor, it isn’t the main ingredient. Haha! 7. Add the kale, green onions, and dill to the salad. Chill and enjoy!

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Grilled Potato & Onion Salad

 This salad is best served at room temperature. However, I have had it cold, straight out of the fridge and it was still yummy. If you feel the salad is a bit dry, just add a tbsp of the vinegar or the yogurt to revive the moist feel of the salad. The potatoes are a starch and constantly act as a sponge with liquid.

Variations/Additions: I have made this by adding whatever other vegetable I had in my fridge that was going to go bad soon. Remember that my recipes are always just a base recipe. Alter it to your liking and taste, add what you like in a potato sald. Enjoy!

Please post a comment on your variations so we can share with others what we like to do with our salads!

A Path That Keeps On Giving

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My plant-strong journey started over two months ago. With one Engine 2, 28-Day Challenge behind me and another one on its 9th day, I’m feeling positive about this endeavor. Along with the challenges, I have lost 24lbs (without a workout regimen), my cholesterol levels have gone down 175 points, I have more energy in the morning, and an interest a formal education in dietetics is in the works. This new path in my life has not only kept me on a healthier road but has enlightened me on how I can share this unbelievable “cure” of western disease with, literally, the world.

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I love this picture of Homer Simpson because he literally captures what most of our country feels healthy living will do to them. I want to prove everyone wrong! Healthy living will be the only thing that keeps us alive WITHOUT complications!

Over at Whole Foods Market, I’m running my second Engine 2, 28-Day Challenge with another incredible group of people willing and wanting to get healthier. My first group of challengers inspired me to continue to teach others about what I know. But not only did they inspire me to keep sharing my knowledge but also to pursue a more in-depth training on dietetics and nutrition. This second group of mine are continuing to empower me to keep striving to learn more and to perfect what I do best, teach people how to cook in a healthier way than what we are accustomed to. I honestly thank God for being able to work at WFM because that’s where I found my interest in healthy cooking and living.

More recently, I received news that made this journey much more real and achievable. Whole Foods Market offers Total Health Immersion programs for their Team Members to teach and empower them on how to improve their lives and health. I am greatly appreciative of their want to better the lives of their Team Members. That’s exactly why I love working for the company, they care about the people who work for them. Anyway, I applied and was chosen to participate in the Engine 2 Total Health Immersion program this coming spring! Needless to say,

I’M SO EXCITED!!!

To top it off, guess where it takes place?!?! I’ll be eating, living, and breathing plant-strong for an entire week at the Kalani Oceanside Retreat on the Big Island of Hawaii! And if there is still room next to the cherry on top, I’ll be learning from the top experts in the world’s plant-strong community as well as working out with the best trainers in their respectable fields. I wonder if you can tell that I’m really excited?

On a serious note, the best part about me taking on this immersion program in Hawaii is that I can speak to these experts and find out if this path I’m hoping to take to go back to school is the right path to be on. My main goal is to be able to help transform people’s lives to get healthier, to rid them of their chance to contract a western disease, by teaching them how to live a plant-strong lifestyle. Too often, customers come into WFM searching for food on a list given to them by their nutritionist. A nutritionist that they just met after being recently seen by their physician and told that they have to watch their cholesterol, their blood pressure, or that they may be dancing with diabetes. Now when I help shop with a customer and they purchase everything they are allowed to eat, then what? They go home and don’t know what to do with half of these new, healthier, ingredients. That’s my point. They are told what they can and can’t eat but aren’t taught how to live this new way. Now, no disrespect to nutritionists or dietitians, but they aren’t trained to teach people how to live and cook this healthier way. I want to be able to give a patient or client medical advice, explain why they can’t live or eat like they normally do, then show them how to actually attempt to better their lives by showing them how to cook these new foods and make sense out of them.

When I spoke to registered dietician from the Desert Springs hospital in Las Vegas, that worked with me at the JDRFs Hope & Health Symposium at UNLV 3 weeks ago, she shared with me her complications with what she does. She agreed with me that it’s never a complete path medical professionals lead patients on to. They show them what they can or can’t do or eat, but that’s it. More than likely, the patients go home and attempt to change their lives but without proper knowledge on how to utilize these new ingredients and they never stick to their diet. Or worse, they stick to the diet but in an unhealthy manner. That’s where I want to come in. But not only come in at that point, I want to provide clients and patients with the entire treatment. I want to transform Serve M.E. Now into a “heathy living” service where we can diagnose, treat, and teach a patient to live healthier and keep it that way. And as far as I’m concerned, the only way to achieve these results to live plant-strong!

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It Works!

So it’s been thirty days since the new year has come upon us again. We all decided to start that resolution to change our lives. How has it been? Did we even start? Have we jumped off already? Do we feel like it was too ridiculous of a resolution to keep on going? Well I’m hoping you all are on top of your resolutions or at least started them.

For two and a half weeks after Christmas, I was in NY/NJ enjoying a vacation with my daughter. Other than sightseeing and enjoying time with family, my most favorite thing to do on vacation is eat! Who doesn’t love to eat? Well, knowing that in a few weeks I’d be on a very rigorous and strict diet, I thought why not indulge? Well indulge did I do! Authentic pizzerias, traditional Filipino food, diners, fried foods, and White Castle were on my list to enjoy while on vacation. Hey, they were all foods I missed living out in Las Vegas and all food I’ll most likely miss once I start my diet. Mind you, two months prior were the holidays, so I definitely have had my share of calorie-filled foods and a diet was what was inevitable.

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So on the 16th of this month, I began my Engine 2 Diet from author and firefighter, Rip Esselstyn. Rip is the son of the highly acclaimed, Dr. Caldwell Esselstyn, a pioneer in heart disease prevention as well as an advocate for a whole food, plant-based diet. Well, I jumped into the Firefighter 28-Day challenge where I eliminated meats (animal protein), dairy, cheese, and processed oils from day one. I thought, “If I’m going to be extreme, I might as well jump in head first!” Well, along with about twenty team members and a handful of customers at the Whole Foods Market in Henderson, NV, we started this challenge head-strong. Everything, burgers, pizza, sushi, traditional pasta, traditional salad dressings, and all I loved to eat and cook was out the door.

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Now, up until now, I read the books, watched the documentaries, and understood the lifestyle. I knew what I was getting myself into. But do we really know what we get ourselves into until our lives were immersed in it? So needless to say, it’s been a hard two weeks. I have had major cravings, feelings of hunger, and just frustration with it all. But that’s what a “challenge” is, isn’t it? Hard, frustrating at times, maybe even…challenging? Haha! However hard it has been, I’ve been moving forward head-strong and living it up. Whole grain everything, oil-less vinaigrettes and “stir-frys,” large salads filled with green leafy vegetables, legumes, and whole grains, Rip’s Big Bowls in the morning and baked tofu and vegetable sandwiches for lunch, I do it all!

Diet is defined as the sum of food consumed by an organism.

Now like I’ve been telling everyone, this is NOT a weight-loss diet. This is a heart-healthy, disease-preventing, and cholesterol-lowering diet. It’s a whole foods, plant-strong diet that changes your lifestyle for the better. Will you see a dramatic weight-loss while on this diet? Well if you incorporate active daily workouts, of course you will. But it’s needs to be supplemental to what you eat. You need to add both activity and plant-based food in order to see the best results from the Engine 2 Diet. My next question going through my mind was “Is this really working FOR ME?”

On day ten of this challenge, I decided to take a simple cholesterol and triglyceride blood test because I haven’t done so yet. In order to see the best results from this diet, it’s all in the blood! After a 6-hour fast (and a Sonic dinner the night before), I took my test. I felt that let me try and produce a horrible test so at least I’ll definitely see how good this diet can be. Being that it has only been ten days on this challenge I didn’t expect much. Well was I wrong! I won’t share the exact results but let me put it this way, never, in my wildest imaginations would I ever think my total cholesterol would be that astonishingly healthy. In less than two weeks? No! Remember, I ate all that crap in NY/NJ before hand and I had all the turkey, prime rib, sides, and desserts during the holidays. Other than me having to work on my triglycerides and HDL, it was still at a “average” rating. It was minimal work that I had to do in order to get those two scores better. Now I won’t share the results with you, I just want you to believe me. This darn diet WORKS!

I am currently at 244 pounds (6 pounds lost since the 16th) I am clinically obese, have a BMI that would have doctors worried, and have a family history of Type 2 Diabetes. I am definitely unhealthy and need a change. I will have to advocate that THIS IS THE CHANGE I NEED! And if these results are what I am looking forward to at the end of this, maybe even for the rest of my life, why not? I can’t wait to share my final results with you all. I’m excited to know that you will all be shocked. If you’re interested in this diet and all the results that a whole food, plant-based diet has to offer, contact me. I can provide you will all the materials to better inform you and hopefully change your life. It has changed mine for sure!

GET THE BOOK!

WATCH THE MOVIE!

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SHOP AT WHOLE FOODS MARKET FOR SOME WHOLE FOOD!

NEED A BUDDY FOR SUPPORT? CONTACT ME!

[SMN HEALTHY HOLIDAY Recipes] BEER BRAISED BRUSSELS SPROUTS

If there’s one vegetable I’d want to increase in popularity, brussels sprouts would be it. I grew up thinking, “Brussels sprouts? Eeew!” But come to think about it, have I ever tasted them? I haven’t tasted one sprout but because of all the bad connotations I just didn’t want to even try one, ever!

It was only three years ago that I had my first brussels sprout and was I surprised. It tasted good! It was sweet, slightly bitter, but in a healthy kind of way. Then I learned that, not only did it taste good, but it’s good for you, too. Brussels sprouts contain sulforaphane which is a compound that exhibits anticancer, anti-diabetic, and antimicrobial properties. So needless to say,brussels sprouts are great for you!

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So without further ado, here’s my own recipe for the best, healthiest, tastiest, and easiest brussels sprouts!

[Serve M.E. Now]’s Beer Braised Brussels Sprouts

1 pound of brussels sprouts (trimmed and sliced in half), 1 fennel bulb (sliced), 1/2 a yellow onion (sliced), 1 cup of Deschutes Brewery’s Jubelale (http://www.deschutesbrewery.com/brew/jubelale), 1/2 cup of unfiltered apple juice, 1/2 cup of unsalted chicken broth, 2 tbsp of whole grain mustard, 1/2 cup of brown sugar, 1 tbsp of salt, 1 tsp of pepper, 1 tsp of granulated garlic, 1 tsp of crushed red pepper flakes, and 1 tsp of dried oregano. (For directions for this recipe, subscribe to this blog or leave me a comment.)

The second star in this dish is the festive winter ale that the Deschutes Brewery in Portland, Oregon, produces in the Jubelale every single winter. It’s a malty, hoppy, peppery, chocolaty and perfectly spiced ale that helps braise these brussel sprouts and fennel into perfection. Jubelale is available from October to December annually. When it becomes available, I enjoy, not only drinking it, but cooking with it as well. This gives a new meaning to a beer pairing. Try this beer out and trust that you’ll fall in love as much as I did. It’s available at Whole Foods Market nationwide as you read this blog. Let me know what you think.

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If you have any questions about this recipe, just leave a COMMENT here on this blog, EMAIL me at servemenowcatering@yahoo.com, TWEET me at @servemenow, or LIKE me and on facebook.com/servemenow!

Stay tuned for the next recipe! Happy Holidays!