Baby it’s dry outside: Dehydrated Herbs

Herbs that is! Los Angeles is technically supposed to be a desert . None of the vegetation is natural here… We go through droughts. Herbs cost money. Buy them at the market for $1 and dehydrate or air dry. In supermarkets herbs such as rosemary can cost up to $5-$8. Let’s save a few bucks and dehydrate more… here’s what I have so far. More to come!



Happy National Iced Tea Day!…Lady Palmer

Happy National Iced Tea Day!...Lady Palmer

Lady Palmer keeps the fun going with a side car of Iced Tea and is perfect for summertime!

2oz Ford’s gin
1oz iced tea
.5 oz lemon
.5oz simple
2 drops of citrus or hop bitter
Shakes and fine strain into a coupe. Garnish with a side car of iced tea. Sip Sip!

Grocery store BBQ sauce… Psssssshhhhh!!

OK ladies and gents as the fourth is approaching. Almost everyone is planning on grilling something delicious (so they think). If you are using a standard sauce from the grocery store… odds are you are simply eating textured brown sugar and ketchup, LAME, and on independence day, RUDE!!

Since most of us have made our purchases, I have concocted a rather tasty remix to your store-bought blandness. Shallot orange BBQ with a mustard and tea finish MMMM

Time: 30-45 min

Difficulty: Med


  • One bottle of store brand sauce (bland, no added flavoring)
  • 1 Tbs butter
  • 1/2 cup sweet/ unsweet tea
  • 1/4 cup lemon juice
  • hefty pinches of… Parsley, mustard seed powder, cayenne, Spanish smoked paprika
  • zest of 1/2 orange or hefty pinch of dried orange peel
  • small pinch of chili powder
  • Salt and pepper to taste

Remember all these ingredients will reduce. Don’t get scared of the added liquids ( I promise your sauce has enough thickening agents in them already). Slightly cook down shallots in butter season with salt and pepper. While cooking add the rest of the ingredients in a single pot. Set oven to a medium-low heat and let seasonings combine slowly. Add shallots and let sauce simmer on low heat briefly (10-20 min).

Blend ingredients until shallots disappear. If you have an immersion blender, I”m jealous. If you must use a blender let sauce cool first. After either use immediately or allow sauce to sit in the refrigerator overnight to allow everything to really. Either way… it’s delicious!! Ahhh much better! 🙂

IMG_20130627_194033 Sauce 4

Juicing Tips… Stop before you regret it

Jonathan Joy/ Sara Sancho-Bonet


First off we are huge Juiceheads, not the Guido kind. Love it so much that We have failed at a few experiments. Wasting juice is super expensive. Preparing and making another is not what anyone’s morning routine had in mind.

A few things to remember when juicing…

  1. Always wash your fruits and veggies before juicing. Even the freshest ingredients may get cross-contaminants and/or sprayed with waxes and chemicals to keep them lookin fresh. Trader joes has an organic veggie wash for under $5!
  2. Organic is the only way to ensure a delicious, pure juice. Some fruits and veggies have thinner skins that absorb pesticides, leaving us to taste RoundUp and other products used.
  3. Most fruits and veggies are fine in whatever increment you desire. However there are a few ingredients due to there powerful flavor agents are ratchet in huge amounts. Below are a few commonly used ingredients.
  • Beets- While beets balance the body by increasing energy, oxygen/ blood flow, cleansing the liver, and actually allowing the body to adapt more easily to exercise by boosting endurance… too much can nauseate the stomach due to sugar content and the flavor can become very unbearable.
  • Lemon/Lime/ Grapefruit- Citrus fruits such as Lemon, Lime and grapefruit add beautiful citrus notes, vitamin C and acidity to a juice. We all know how we pucker at sour lemonade… Let’s not ruin our juice with it!
  • Ginger-  fiery, pungent in taste ginger is recognizable in every dish. calcium, sodium, iron, magnesium, potassium, manganese, selenium, Vitamins C, E and B6 are jam packed in there. Containing essential proteins and oils, ginger’s potent compound infuse powerful flavor and health benefits. Use it sparingly as potent is an understate of juice flavor when too much of this root is used.
  • Onion- Thing is most people refuse to think onion juice is even an option, but adding it to your juice or taking one shot a day can do an array of things repair your stomach, cataracts or even REVERSE GREY OR BALDING HAIR/ SCALP. Use it, but please, sparingly.
  • Garlic- We all love this stinky clove, but in our juice? Garlic has numerous health benefits as an antioxidant (Vitamin E and Coenzyme), an antibiotic that fights infection and unclogging sinuses. Even rumored to be an Aphrodisiac, Garlic’s flavor is delicious but can painfully ruin any delicious juice.

More tips and recipes to come! Happy Juicing!!