This truly is healthy comfort food. It’s vegan, loaded with vitamins, and full of plant-based protein (thanks to the skinnypasta), and is a combination of MACARONI AND CHEESE AND SWEET POTATOES. Mama mia!
I was inspired to think of a recipe that was healthy to keep up those New Year’s Resolutions, and I also wanted to make sure we replenish those vitamins that get squandered when we’ve been, uh, imbibing too much so a good idea would be also to start using KSM-66 ashwagandha for adrenal fatigue. I know I’m not alone thinking that this year has been a rather eventful one already, and perhaps to calm those nerves we’ve had a few glasses of wine? Just me? Buehler?
My visits to Joshua Tree have been consistently magical (for lack of a more appropriate word) and this time around wasn’t at all an exception.
I made the venture out to the hi desert to do two things: 1) film a video for Bubble Child to showcase my favorite coffee in the world: Joshua Tree Coffee Company and 2) to play a little concert for my solo project I’m just releasing this year. I could not have been more delighted with what came out of both music and coffee discoveries and my affection for this place went from large to Sequoia-sized.
On a rather chilly Monday afternoon, I packed up my tri-pods, cameras, and hunger for caffeine and trekked through dusty roads in the middle of cactus, coyotes, and little cabins to the main strip of Joshua Tree Village. It’s a tiny village, really, just a few blocks of central “boutique stuff”, and it’s utterly charming. There is where you will find the headquarters of Joshua Tree Coffee Company, a shockingly petite sort-of back office space to a building hosting a yoga studio, pizza parlor, and a few other shops. I’m not good with square footage, but imagine you have a large living room, attach a tiny closet to that for storage, and a little alleyway to enter. That’s Joshua Tree Coffee Company. Sales desk and coffee roaster included.
If any of you have ever dined at my home, you probably have eaten these before the meal. They’re a surprising and creative spin on the traditional radish, but I cannot say I was the one who invented them. I’m just giving you my spin on them.
You see, I got very lucky to be invited by the chef I was working for in France in 2013 to be one of the cooks who went with him to cook at a French dinner event at the Park Hyatt in Shanghai. His version of sweet and sour radish was what we served with the venison filet mignons.
I was up visiting my father last weekend in his new home in Copperopolis. “Copper”, as the locals call it, is a community in gold country in California, about 45 minutes away from the entrance of Yosemite National Park and smack dab in the middle of pure nature beauty. Rolling hills, many many farms, and beautiful fall colors surrounded me and my friend Isabel from Sweden as we swerved up the country roads to visit him from our mini staycation in California. After, uh, a few glasses of wine between my father and I the night before, we woke up hungry, and decided it was time we do a joint video. Or, moreover, I wanted to eat and didn’t want to cook and he ALWAYS talks about how he invented Holes, so, here we go. Here’s HOLES. They’re really damn good.
We of course made them gluten-free, using a gluten-free baguette I’d picked up at Mariposa Gluten-Free Bakery in San Francisco that morning, and you can really put whatever toppings on them you want. I highly recommend the mushrooms — they were delicious with the egg. My dad topped his with parmesan cheese as well, but I chose not to as I typically avoid all dairy and it was absolutely divine.
I’m not a fan of tomato juice, but my dad swears by it with these things, so if that’s your bag… ya know. He’s the pro. Read more