- June 20, 2016 -

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Anyone else obsessed with Japanese culture lately? From Shoshana’s life in Tokyo to the matcha craze, seems like everyone is on the Japanese train. Lucky for us this trendy green tea drink is more nutritionally beneficial than drinking any bean juice. Matcha has crazy high levels of antioxidants and is proven to boost metabolism, aiding in weight loss. If you guys are looking to make matcha green tea lattes at home without forking over $7 a pop you have to try Ujido Matcha, it’s my favorite. I’ve created a whole breakfast lineup using Ujido Matcha as the star ingredient. I made some Ujido Matcha berry muffins and a Ujido coconut latte. I personally love the mildly sweet grassy flavor of matcha and I can’t wait for you guys to try these Ujido recipes. Here’s the link to buy Ujido and have yourself a Matcha Morning Ujido link
Xoxo Celeste

Ujido berry muffins

Ingredients
1 1/2 teaspoons Ujido Matcha
2 large ripe bananas (mashed)
1 cup of unsweetened applesauce
1 cup coconut milk
1/3 cup coconut oil
1 1/2 cups coconut flour
1/2 teaspoon salt
3 teaspoons stevia
1 teaspoon baking soda
1 cup black berries

Recipe
Preheat oven to 350
Add all ingredients except the blackberries into a large bowl and mix until well combined, set aside
Grease a muffin tin with coconut oil, set aside
Fill greased muffin tin 1/2 full with batter, add in two blackberries, fill to the top with batter, place a few blackberries on top
Cook muffins in 350 oven for 23 minutes, remove from oven, and set aside to cool for 15 minutes

Truly enjoy

Ujido coconut latte

Ingredients
1 1/2 cup unsweetened coconut milk
2 tablespoons Ujido Matcha
1 teaspoon honey (optional)

Recipe
Heat coconut milk in a milk steamer or on the stove top until warmed to your preference
Add 1/2 cup of warm coconut milk into a small bowl
Add Ujido Matcha to the bowl and whisk vigorously with a matcha whisk (mini whisk works too) until well incorporated
Add the rest of the coconut milk and honey to the bowl and continue to whisk until well incorporated
Pour into your favorite mug

Truly enjoy


- May 26, 2016 -





Staycations are truly underrated, I’ve had some of the most amazing vacations less than an hour away from home. This last weekend I visited the Ace Hotel downtown Los Angeles (approximately 2.8 miles from my house) for an early birthday staycation with my love. The collective of hotels that call themselves Ace is so unique it’s hard to tag them to a sentence but I found a tag line that sums them up perfectly “A friendly hotel celebrating time-honored classics and creative gumption. Inspired design, unprecedented hospitality”. I’ve visited 4/9 of these hotel treasures and I’m bound and determined to experience every single location. Every Ace location is completely unique, the commonality of the group lies in the attention to detail, and the Exquisite design of everything including the braided leather toilet paper holder in the downtown location. I have frequented the historic downtown Los Angeles location built in 1927 for many a night of cocktails on the beautifully renovated roof but I had never stayed. Checking in felt like a fun novelty, being greeted and catered to will never get old. We adored our cozy yet modern king room, we loved it so much we opted for post dinner drinks in our jersey hotel robes instead of a downtown night out. I obviously woke up at 8 am like a crazy person, put on a vintage caftan, ordered my stumptown Americano at the coffee bar down stairs, and toured the entire hotel while it was blissfully empty. My babe and I sauntered down to L.A. Chapter, a brasserie with a commitment to locally sourced ingredients, in search of morning cocktails. We enjoyed some spicy bloody Mary’s while we narrowed our brunch selections. My boyfriend Nate has never met a breakfast sandwich he didn’t like, naturally he ordered L.A. Chapter’s version on brioche. I fell for the banana berry pancakes with honeycomb, when you’re already hungover you really need carbs, I’m obviously trying to make excuses for myself. After brunch we went upstairs to continue our Sunday funday with expertly crafted cocktail from the one place in LA where I’m happy to google 75% of the cocktail ingredients and pretend like Im cool enough know what’s what. I fell in love with the Astor Place cocktail featuring Japanese whiskey, yuzu, peche de vigne, lemon, and basil. Our five craft cocktails and rooftop karaoke sealed our perfect staycation, it was one for the books. It doesn’t matter if you live staycation or vacation distance, the Ace DTLA is truly a must visit, see you on the roof. Xoxo Celeste


- May 19, 2016 -

This spring I’ve been on a total vodka kick, it’s the perfect spirit to complement any festive cocktail. I’ve discovered the best vodka and I just had to share! Zubrowka (ZU Bison Grass vodka) is my new cocktail secret, it’s mildly sweet vanilla note makes it the perfect ingredient to pair with not only spring flavors but summer savors. I partnered with ZU Bison Grass Vodka to create an exotic cocktail to ring in the travel season! I love Mexican flavors so I decided to make a spicy mango cocktail that’s flavorful but not overpowering. I named my cocktail the Angelino fruit cart to represent the street vender offerings in my adorable neighborhood. I hope this recipe gives you an excuse to celebrate the season with friends and neighbors! Xo The True Spoon

Angelino fruit cart cocktail

INGREDIENTS
1/4 cup Tajin seasoning
1.5 oz or one shot glass of ZU Bison Grass Vodka
2 tablespoons fresh lime juice
6 fresh mango ribbons (use fruit peeler to peel mango and continue peeling mango flesh to create ribbons)
3 oz sparkling white wine
Ice

RECIPE
Place Tajin seasoning on a small plate. Press the rim of a chilled rocks glass into the Tajin to rim the glass, set glass aside rim up.
Add mango ribbons and ZU Bison Grass Vodka to your rimmed glass
Muddle mango ribbons for about 30 seconds in vodka
Add fresh lime juice and sparkling wine to your muddled vodka
Add ice to your cocktail and stir until well combined
Slice a remaining lime, add one lime into the cocktail, and add one to the rim for garnish
Cut a slice off of your mango, dip it in remaining Tajin, and add it to the rim of your cocktail for garnish
Truly enjoy


- May 9, 2016 -

 

A dining oasis does exist on the east side of Los Angeles, Cliff’s Edge is the urban equivalent of Frances Hodgson Burnett’s secret garden, but with better cocktails. I’ve loved Cliff’s Edge for a long time, it’s mysterious unmarked location, rustic interior, and breezy patio make it a Silverlake institution. If you’re any kind of cocktail connoisseur you must try one of the craft cocktails served up at the antique wooden bar. I chose the la Chinita, a mezcal drink infused with kafir leaf, lemon grass, lime, and jasmine cordial. Despite the lovely decor, the menu executed by chef Gavin Humes is the true highlight of the restaurant. On my most recent trip to Cliff’s Edge I dined on artful offerings from their new spring menu. My favorite spring dish was the cauliflower, it’s coating of chili seasoning and puffed rice topping will not be forgotten. Go visit Cliff’s Edge for a luxurious brunch or a sexy night out, I’ll see you there. Xoxo The True Spoon


- April 16, 2016 -

Happy spring lovers! Spring time makes me crave fresh fruits in all forms, especially smoothies. I wanted to make a healthy fruit forward recipe to keep me energized this spring. I utilized LoveRaw’s Skin Food blend chalk full of antioxidant ingredients including chia, acai, goji, lucuma, and camu. Camu is a superfood berry containing one of the highest percentages of vitamin C on the planet. Vitamin C is proven to regents skin and give you that springtime glow. You can utilize LoveRaw’s Skin Food powder in oatmeal, baked goods, and smoothies like my Skin Food Parfait Skin Food Link Try this recipe for a week and experience the glowy results! Xoxo The True Spoon.

Skin food parfait

INGREDIENTS

Berry layer
2 tablespoons skin food powder
2 cups frozen pineapple cubes
1/4 cup orange juice
1 cup raspberries

Coconut layer
1 container coconut yogurt
1 tablespoon shredded coconut

RECIPE

Blend all berry layer ingredients in a food processor on high for 1 minute
Pour 1/2 of the mixture into a tall glass, put into the freezer while you mix coconut layer
Add coconut yogurt and shredded coconut in a medium bowl and stir until combined
Remove tall glass from freezer, spoon coconut layer on top of berry layer
Pour the rest of the berry layer on top of the coconut layer
Garnish with a berry, a sprinkle of coconut shavings, and a dehydrated pineapple slice (optional)
Truly enjoy


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