Chocolate Raspberry Molten Lava Cakes

Posted on February 07, 2019 by Lisa Renteria | 0 comments

Makes 4 (6 oz) cakes

Molten cakes are a popular indulgence for a reason! We found that they are super easy to make, and well worth the minimal effort. The trick for making the cakes molten, is to bake them at a high temperature, so that a crust quickly forms while the center of the cake stays warm and gooey. Complete the experience with a scoop or two of ice cream, a dusting of powdered sugar, and a few fresh raspberries!

4 (6 oz) ramekins
2 tablespoons of butter, for buttering the ramekins
2 tablespoons of cocoa powder for preparing the ramekins
1 stick unsalted butter
6 ounces bittersweet chocolate
2 whole eggs
2 egg yolks
3 tablespoons sugar
1/8 teaspoon cream of tartar
1 teaspoon of vanilla extract
Pinch of salt
2 tablespoons all-purpose flour
8 fresh raspberries, for filling cakes
1 tablespoon powdered sugar, for dusting the baked cakes
Additional fresh raspberries, for garnishing
Vanilla ice cream, for serving (optional)

1. Butter the inside of the ramekins, bottom and sides. Dust the buttered surfaces with cocoa powder. Shake out any excess powder. This preparation of the ramekins is key to creating a nonstick situation and will facilitate the unmolding and inverting of the cakes when it's time to serve.

2. In a small sauce pan, melt the butter with the chocolate. Stir until the chocolate is melted completely.

3. Using a large bowl and a whisk, beat the eggs, egg yolks, sugar, cream of tartar, vanilla extract, and salt together until well combined and slightly fluffy.

4. Stir in the melted chocolate and butter. Add the flour and fold carefully and gently until just combined.

5. Fill the ramekins 3/4 of the way with the cake batter. Place two raspberries in each ramekin. Top off each ramekin with the remaining batter ensuring that the raspberries become covered.

6. Bake at 450 degrees F for 9-11 minutes, or until the tops of the cakes are just beginning to crack. Because the cakes are baked at a high heat, the inside will be "molten lava," while the outside is firm.

7. Allow the cakes cool in the ramekins for 1 minute, then invert each cake onto a dessert plate. Dust with powdered sugar, garnish with fresh raspberries, and serve with a scoop of vanilla ice cream.

Posted in Articles, Newsletter, Recipes

Breakfast Power Bowls

Posted on January 24, 2019 by Lisa Renteria | 0 comments

It's a new year -- a perfect time to readjust a few habits. Create an intention to power your days with healthier breakfasts. IN THIS ISSUE, we present three hearty and satisfying power bowls each one a great choice for breakfast -- or good to eat any time of day!

 Start With A Healthy Breakfast

Vitamix 3300 Ascent Blender

A high powered blender is a life changer for super smooth smoothies. It's time to upgrade!

Mauviel Saucier w/ Lid, 1.7Qt

Ideal for cooking whole grains. Thick bottom and the efficient heat-transferring core cooks without burning.


RSVP Berry Colander

A perfect colander for washing berries. So adorable! 





Food Huggers Avocado Hugger

Made specially to fit over a half avocado to help keep it fresh.





Bonjour Stainless Steel Stovetop Espresso Maker, 6 cup

Coffee is a necessary addition to any solid breakfast. This espresso maker is well designed and efficient at making a quality cup.


OXO 3-in-1 Avocado Slicer

Avoid avocado hand! This is the all-in-one tool to split, pit, and slice avocados safely.


Posted in Articles, Newsletter, Recipes

Very Berry Smoothie

Posted on January 24, 2019 by Lisa Renteria | 0 comments

Serves 4

This smoothie bowl is so easy to make! The flavor is very fruit-forward (you don’t even taste the spinach!), and the texture is creamy and refreshing. The heart-healthy ground flax seed makes this smoothie bowl very filling, as well!

Smoothie Ingredients:
1 cup fresh blueberries
1-1/2 cups fresh, sliced strawberries
1 banana
1 cup frozen mixed berries
2 cups baby spinach leaves 
2 cup frozen mango chunks
1/4 cup ground flax seeds
1 cup unsweetened almond milk
1 teaspoon coconut oil

Top with:
Chia seeds
Shredded coconut

In a powerful blender, combine all of the smoothie ingredients and blend until smooth. Pour the smoothie in a bowl, and top generously with blueberries, strawberries, chia seeds, and shredded coconut.



Blend the smoothie

Pour in a bowl

Posted in Articles, Newsletter, Recipes

Hearty Egg and Blistered Green Bowl

Posted on January 24, 2019 by Lisa Renteria | 0 comments

Serves 4

If you prefer savory breakfasts, this is the power bowl for you! With a base of cheesy grits, this bowl gains additional health benefits from the blistered kale, grape tomatoes, protein-rich egg, and potassium-filled avocado. Finish it off with a dash of hot sauce and a sprinkle of chives for a very satisfying start to the day.

For the Grits:
2-1/2 cups water
2 cups whole milk
1-1/2 teaspoons table salt
1 cup grits
1 tablespoon butter
1 cup shredded sharp cheddar cheese

For the Blistered Veggies:
1 tablespoons olive oil
1 bunch kale washed, stemmed, torn into bite-sized pieces
16 grape tomatos
4 eggs, poached

Top with:
1 avocado, sliced
1 tablespoon chopped chives
Kosher salt and freshly ground pepper, to taste  
Dash of hot sauce 

1. Boil the water, milk and salt in a medium saucepan over medium heat. Pour in the grits while constantly whisking. Reduce the heat to medium-low and continue to whisk until the grits are incorporated, roughly 5 minutes. 

2. Use a wooden spoon and stir until the grits are thick and creamy, about 15-20 minutes. Add the butter and cheese and stir until melted.

3. Meanwhile, heat the olive oil in a large skillet over medium heat and sauté the kale and tomatoes until the tomatoes are blistered and the kale is wilted and slightly charred. Remove the greens and tomatoes from the skillet. 

4. Poach the eggs. In a medium sauce pan, bring 2 inches of water to a low rolling boil. Add 1 teaspoon of white vinegar to the water. (The vinegar will help keep the egg white together.) Break each egg into a small ramekin, and lower each egg slowly into the water. Simmer for 5 minutes, then remove from the water with a slotted spoon.

5. Build the bowl. Add scoop of cheesy grits, then top with the blistered greens and tomatoes, poached egg, avocado slices, chives, salt, pepper, and a dash of hot sauce.





Blistering Greens

Posted in Articles, Newsletter, Recipes

Oat and Banana Bowl

Posted on January 24, 2019 by Lisa Renteria | 0 comments

Serves 2

This bowl features a blend of bananas, oats, and Greek yogurt -- a tangy and filling base. The toppings add a bit of crunchiness, saltiness, sweetness, and healthy nutrients to the experience. Fun Fact: did you know cocoa nibs are actually good for you? It’s true - one ounce has 9 grams of fiber- what a delicious reason to eat them for breakfast!

2 ripe bananas, peeled
1/2 cup rolled oats
2 cups plain Greek yogurt
1/2 teaspoon vanilla

Top with:
1 cup granola - (about 1/2 cup per serving)
1 ripe banana, peeled and thinly sliced - (1/2 banana per serving)
2 tablespoons cocoa nibs - (1 T per serving)
2 tablespoons sliced almonds - (1 T per serving)
1 tablespoon pumpkin seeds

1. In a powerful blender, combine the bananas, oats, yogurt and vanilla and blend on high until smooth.

2. Pour the banana and oat mixture into bowls and top with granola, banana slices, cocoa nibs, almonds, and pumpkin seeds.




Posted in Articles, Newsletter, Recipes

Perfect For Making Soup

Posted on January 11, 2019 by Lisa Renteria | 0 comments

After an indulgent holiday season, a delicious soup meets all the criteria for a quick and healthier dinner. IN THIS ISSUE, we renew our love of soup with a focus on easy recipes doable for any day of the week. Pair a bowl of soup with a salad, a crust of bread, and maybe a glass of wine for a satisfying, healthier-ish meal.

Perfect For Making Soup

Zavor Lux Edge 8 Qt. Multi-Cooker

Such a versatile appliance! It's a slow cooker, pressure cooker, rice cooker, and yogurt maker.

Breville Control Grip Blender

One-touch operation for continuous or pulse modes. Puree soups right in the pot.

Cuisipro Tempo 4oz Laddle

Serve it up in style.

Le Creuset 10 Qt. Stockpot

Enameled steel for durability. Heavy bottom for even heating without scorching.

Staub 4 Qt. Round Cocotte

Enameled cast iron is comfortable on the stove or the oven. Naturally non-stick, available in other colors.


Rancho Gordo Midnight Black Beans

Midnight is a true black bean with a rich, traditional black bean flavor and texture.

Posted in Articles, knife sharpening, knife sharpening service, Newsletter, Recipes, Upcoming Demos

Chunky Tomato Soup

Posted on January 11, 2019 by Lisa Renteria | 0 comments

Serves 4

This chunky tomato soup assembles quickly and is filled with savory, satisfying flavors. Nothing pairs better with tomato soup than grilled cheese! For a complete meal, garnish this soup with grilled cheese “croutons.” Simply cut up a few grilled cheese sandwiches into bite-sized pieces, and add to each bowl. For extra flair, finish it off with some fresh basil, chiffonade.

2 tablespoon olive oil
2 tablespoon butter
1/2 onion, minced in food processor
2 stalks celery, minced in food processor
1 can (28 oz) diced tomatoes, undrained
1-1/2 cups vegetable broth
2 teaspoons honey
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon coarsely ground pepper
1 teaspoon balsamic vinegar

fresh basil, chiffonade
Grilled cheese “croutons”

1. In a large soup pot, heat the olive oil and butter. Add the minced onion and celery, and sauté until translucent.

2. Add the tomatoes, broth, honey, and spices and simmer until the flavors have melded together about 15 minutes.

3. Remove half of the soup, and blend with a high powered blender until smooth. Add the pureed soup back into the chunky soup.

4. Stir in 1 teaspoon balsamic vinegar.

5. Serve hot with a garnish of grilled cheese croutons and fresh basil.



Minced Aromatics

Simmer Tomatoes and Spices


Blend Half

Ready to enjoy

Posted in Articles, Newsletter, Recipes