Archives for posts with tag: Clean Eats

We’re back this week with another tasty recipe from the #HaapsandBarleyXCuriousPassport series. One thing you’ll notice about these recipes is that they all call for fresh, natural ingredients and simple preparation for a delicious and nourishing meal. Nourish is the name of the game lately, quite literally.

For the several weeks leading up to my Eurotrip, I’m participating in my client partner Danielle Omar’s 21-day Nourish program, a clean eating challenge with three tracks; I chose the digestive track to learn how my body really reacts to gluten and dairy. I also have to remove added sugars and alcohol from my diet during the program…and caffeine. One week in and I’m no longer feeling massively hungover from those caffeine withdrawals, I already feel less bloated (except for last Saturday’s hall pass so I could attend the Pizza Walkabout I helped organize with my friends — I also had BEER) and the sluggish effects of the 3 p.m. slump have nearly dissipated. “Cheat day” aside, I’m totally onboard with Danielle’s approach to nutrition, “It’s about being a conscious eater, rooted in your own unique principles about how you feed yourself.”

That said, I’m excited to add Haaps & Barley’s recipes into my meal planning without much modification, like Jill’s recipe for chicken soup, below. Since the recipe calls for orzo, which has gluten, I’ll probably swap it out for quinoa or black rice.

Enjoy!

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CURATIVE CHICKEN SOUP

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Eggplant

Photo by Haaps & Barley

The sound of the coffee machine sputtering in the morning takes me back to weekends from my childhood, when my parents would sit and chat in the dining room before my sister and I made our way to breakfast, their muffled voices and clinking spoons clearing the fog from my head.

The smell of carne asada transports me to late nights with friends in college, which is a habit that still persists today.

Don’t even get me started on the poetry of freshly steamed rice, smoky kalua pig and a tub of fresh ahi poke; I’ve shared many a mixed plate with local and visiting friends and family over the years as a youth on Kaua’i, and now as a returning visitor.

Five years ago, I was at a food conference in Santa Monica when I first had my taste of the eggplant and yogurt combo (and an introduction to cold brewed coffee). It was the first time I had yogurt outside of breakfast time, and as a main ingredient for a savory dish. I liked it a lot. 

Food brings people together; its language is universal – so long as it’s good 😉

Jill (from Haaps & Barley and author of all of these Curious Palate recipes lately) shares a similar sentiment, and her recipe for an eggplant and yogurt recipe below. I’ll be making mine with Japanese eggplant, my variety of choice:

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