Archive for the ‘Ingredients’ Category

At-Home Freezer Fudge

Thursday, October 20th, 2011

This fudge is super easy to make – kids can even do most of it by themselves.

Chewy Chocolate Freezer Fudge

Makes about 64 1” square pieces (about ¾ thick)

2 cups almond butter (one 16-ounce jar)

¼ cup cocoa powder, or raw carob powder sifted to remove any lumps

½ cup plus 2 tablespoons maple syrup

1 heaping tablespoon coconut oil (one heaping tablespoon of solid oil, if liquefied, use 1 1/2  tablespoons)

2 teaspoons vanilla extract

1 teaspoon coarse sea salt

 

In a large bowl, combine all the ingredients, stirring well.  You can also use a standing mixer with the paddle attachment, but it’s more fun to do it by hand.

Spoon the mixture into little candy molds, flatten with a spoon, and cover with parchment or wax paper.  Or line a square baking pan with parchment or plastic.  Place the fudge into the pan and cover the surface with parchment or wax paper, pressing down evenly to flatten.  Place in the freezer to chill.  If using the pan, remove from the freezer after an hour or so, flip it out of the pan onto a flat surface and cut into squares or rectangles.  These should be stored, covered in the freezer (otherwise they will get too soft and mushy) where they would keep quite well for a long time if they didn’t always get eaten so fast.

This recipe was taken from Raw Food Real World by Sarma Melngailis.

New Product – Coconut Nectar!

Friday, September 30th, 2011

Coconut Nectar

A rising star in the wild world of sugar alternatives, coconut nectar is fast becoming a popular natural sweetener and has recently caught our attention. As raw food purveyors, we’re big fans of coconuts, obviously. By-products of the coconut tree pop up in countless dishes at Pure Food and Wine, shakes in our juice bars, and in the snacks we offer on OneLuckyDuck.com. So when we caught wind of coconut nectar, we were stoked to learn more.

Coconut sugar is made by collecting the “sap” from coconut tree blossoms. It’s then minimally evaporated at low temperatures only to remove excess moisture.  The end result is a syrup-like product known as coconut “toddy”, or nectar, which is then further evaporated into crystal form to produce the coconut sugar.  Alternatively, you could also just use the nectar for a liquid sweetener, like the one we carry here and use it in place of agave or maple in our macaroons recipes.  It makes a less sweet, more coconutty macaroon.  In its liquid form, coconut nectar is also great in shakes, drizzled over crispies and nut milk or over raw ice cream. Among the several factors that make coconut sugar a viable sugar substitute, not only is the naturally sweet sap low glycemic (GI of 35), but it’s also raw and enzymatically alive, with an abundance of 17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, AND has a nearly neutral pH. Good stuff.

Need we say more? (We’re going to). The method for harvesting this stuff is also extremely sustainable (bonus points!!), so while we were hard-pressed to find any negative reports about coconut sugar during our research, we’re not saying you should jump into a pool of this stuff and eat your way out (despite how fun that might sound to us too:-). ALL added sugars should be consumed in moderation — whether it’s white sugar, brown sugar, maple syrup, honey, agave OR coconut sugar.  We’re simply sharing some fun new facts about a new sweetener option we are exploring that could be promising.  At One Lucky Duck we’re continually evaluating our knowledge and as part of that process we’re always on the lookout for the highest quality ingredients to use in the food we make with love and care for you!

PS – If you didn’t catch it above, we’re also selling coconut nectar from Coconut Secret on our website!  As usual, your feedback about this new product, or any products we offer, is always appreciated :-)

Pure Food and Wine Celebrates Local Food

Monday, June 20th, 2011

Pure Food and Wine & Eat Drink Local!

Edible New York, East End and Brooklyn come together for this amazing week to raise awareness about the bounty of products grown in the NY region. Encouraging restaurants to use local produce helps to support our food culture! This week also raises funds for charitable partners dedicated to regional agriculture throughout the state.

Join Pure Food and Wine this week in a special tasting menu created by our chefs in honor of eating and drinking local! Only available at dinner, ends June 30th!

Eat Drink Local Week

June 24-30, 2011

Three-course prix-fixe $50

1st Course

Baby Turnip Carpaccio with Morel Mushrooms

local English pea cream, spring herbs, pickled ramps

2nd Course

Spanakopita with Spinach, Almond Feta

local house made cucumber yogurt, local cauliflower and grapes

3rd Course

Local Mixed Berry & Rhubarb Streusel Cake

frozen yogurt and lemon verbena creme anglaise

From The Bar

2008 Wild Boar Doe

Shinn Estate Vineyards, Long Island

Bordeaux blend of 40% Merlot, 23% Cabernet Sauvignon, 17% Malbec, 15% Petit Verdot, and 5% Cabernet Franc. Spicy and aromatic, pairs perfectly with bold flavors.

Pure Daiquiri

local strawberries and organic, domestic sake

Huckleberry Fizz

local huckleberries, organic, domestic sake and a splash of cava

Coconut Cream Cookie Sandwiches!

Tuesday, May 31st, 2011

one lucky duck RECIPES

We made this simple recipe today at One Lucky Duck headquarters. Take  about six tablespoons of Artisana coconut cream and spoon it into a bowl. Add a few drops of vanilla extract, a packet or a drop of stevia depending if you’re using powdered or liquid. We like to add a pinch of salt to bring out the flavors in sweets. Mix well. If your coconut cream is too runny put it in the fridge for a minute or so (not longer, it will get rock hard). Voilá! Spread on our chocolate cherry macadamia cookies. For chocolate filling, add 1/4 tbsp. cacao powder and a touch more stevia. Spread on our sugar cookies. Or, if you aren’t interested in lifting a pretty finger, try our chocolate truffle butter or original or mint rawtella, get a pack of our cookies and just spread it right on! Instant cookie sandwich. This is how we spend our days at One Lucky Duck…..eating!

adding a little pinch of salt to sweets brings out a lot of flavor - just don't add too much!

Make Our Raw + Vegan Pad Thai at Home!

Tuesday, May 17th, 2011

(serves 4)

Pure Food and Wine's Pad Thai with Kelp Noodles, photo by Erica Graff

 

 

For the PAD THAI SAUCE:

½ cup soaked and strained tamarind pulp (see below for notes on tamarind pulp)*

1 cup heated water

1 medium tomato

½ of one thai chili (depending on spice desired)

1 medium clove garlic

1 small shallot

1/4 cup shoyu

1 tablespoon lime juice

1/4 cup sesame oil

1 tablespoon agave

Cut off a 2”x2” block and dissolve tamarind in 1 cup of hot water (not quite boiling) removing any seeds and with a fork, working it into a paste. Let it soak for 15 minutes.

 

You can find tamarind pulp in Asian, Latin and Indian markets.

 

This is what tamarind pulp should look like after soaking and working it with hot water.

Next, combine tomatoes, chilis, garlic, shallots, ½ cup shoyu, 1 tablespoon of lime juice, sesame oil and agave in Vitamix or high speed blender and blend well. Next, add the tamarind pulp and blend until very smooth.

 

Save extra pad thai sauce to drizzle on leftovers!

 

For the VEGETABLES:

1 head of baby bok choy, roughly chopped

1 medium carrot, diced or julienned

1 medium zucchini diced or julienned

1 medium orange or red bell pepper, julienned

1 large sliced king oyster mushroom (or handful sliced shittake or other mushrooms)

1 cup snow peas, thinly sliced on a diagonal

3 green onions, white and about 3″ of green, sliced

Colorful!

Mix all chopped veggies in a large bowl

For the vegetable marinade:

Add ¼ cup shoyu, 1 tbsp lime, drizzle of olive oil, 2 tbsp of Pad Thai Sauce

Mix veggies and marinade until liquid is evenly dispersed. Let sit in refrigerator for an hour or more.

For the NOODLES:

Open two 12 oz. packages of Sea Tangle Kelp Noodles and chop into 3-4” pieces

Add the noodles to the veggie mixture, pouring about half of the Pad Thai sauce into the bowl and mix well with tongs until sauce is evenly distributed

Sea Kelp Noodles...mmmm.

For the GARNISH:

½ cup chopped cashews

drizzle of sesame oil

sprinkle of sea salt

Handful of cilantro

Mix cashews with salt and sesame oil, sprinkle over finished Pad Thai. Drizzle with lime juice and sprinkle with cilantro leaves.

Ta-da! Pad Thai at-home!

*Tamarind pulp can be found as cellophane-wrapped, sun-dried bricks in Asian, Latin and Indian markets. Tamarind pulp is the sticky interior of pods that grow on a variety of evergreen tree originally native to Africa. Tamarind, which is very intense in flavor, lends sweet-and-sour notes to dishes. Because the pulp usually contains seeds (even when it says “seedless”) you should always go through the paste to remove any seeds, or, strain it.

posted by Karen; recipe tested by Karen + Tiffani at One Lucky Duck offices.

Banana-Macadamia Pudding & Irish Moss Explained

Wednesday, March 2nd, 2011

Dear Lucky Ducks,

It’s not quite St. Patrick’s Day, but we’ve decided to go Irish a few weeks early by featuring Irish Moss, our most confusing and underrated sea vegetable. Is it a moss? Not really. Can you eat it out of the bag? Not really. We get loads of questions like these about how to use this curly sea-plant, so, below find a recipe for delicious Banana-Macadamia Pudding, which uses Irish moss as a thickening agent. Ever see the ingredient carrageenan on packaged foods? That’s Irish Moss after being processed. The raw variety does the same job thickening, but retains the myriad health benefits that are processed out of carrageenan.  Check out these health benefits and more. (more…)

Sarma’s Hangover Helpers

Thursday, January 6th, 2011

Sarma’s Hangover Helpers
First, here’s wishing everyone a beautiful, happy, peaceful, prosperous, and healthy 2011 from me and all of us here at One Lucky Duck and Pure Food and Wine! As is customary on the last night of any given calendar year, many of you may have been drinking last night, which means you may be feeling just a little less than excellent today. Or, like death warmed over. If you’re not feeling great, here are some tips for feeling better!
Hopefully you didn’t mix too many alcohols last night. When I drink nothing but my favorite Master Cleanse Tinis, along with lots of water in between and after, I can get away with feeling somewhat okay. When champagne and other concoctions get into the mix, things can get ugly. (more…)

Are Goji Berries Worth the Hype?

Tuesday, November 30th, 2010

Goji BerriesBy now you have heard of goji berries. If anything, probably too much over the last few years. All of a sudden goji berries took over the headlines of health food blogs and magazines with their claims of high antioxidants and a low glycemic index, and suddenly shelves were filled with the tiny red morsels. But are they really worth the hype? Can a little dried berry that looks like a Fruit Wrinkle (remember that ‘80s lunchbox staple?) really pack this much nutritional punch? Thankfully, the answer is yes!

(more…)

Free Us and Get Free Stuffs!

Tuesday, August 10th, 2010

Hello! This is a shorty short post… coming to you from me (Sarma) from our new One Lucky Duck offices, otherwise also known as my home, b/c it’s now my home and our office combined in one new location. Sort of like Bethanny (from the Bravo! TV show). Like on Bethanny’s show, my guy lives here too (except I’m not giving birth or getting married, anytime soon, like Bethanny did) and our pet Sydney lives here too (except she’s a cat and doesn’t attack like Bethanny’s cujo puppy Cookie) and, we’re not exactly in a swanky Tribeca condo. But we are across the street from a strip club. Bonus.

It’s a little crowded around these parts with our inventory and whatnot. Before we moved, we made a big order of Excalibur dehydrators, which we normally dropship directly from them to you. Now there’s a tower (see photo) of boxes of dehydrators here in the office, and more tucked here, there, and everywhere. DSCN2807

In an effort to de-barricade us, I wanted to entice anyone who may be on the fence about getting one to get one, now. So. For this week, through Friday the 13th (spooky!), if you order one of these fun amazing dehydrators we’ll include one of our new sweet organic cotton tote bags. We have new pink, denim blue, and army green (pictured) as well as bright red, navy, and natural. totebags_ill2010AND we’ll also include a sweet metal BPA free One Lucky Duck water bottle (also pictured) (and no, the really cool daffy duck pencil mug on my desk in the background is not included). DSCN2808I carry my duck totes and a water bottle (filled with Tensui water) everywhere I go. AND wait there’s more! No there’s not actually. And it’s not three easy installments, just one cumbersome payment. I was starting to feel like a TV ad. While supplies last! Anyway. But really, if you’ve been thinking of getting one, or wanting to send one as a gift… now’s the time. This is the dehydrator we use for all the recipes in both our cookbooks and at the restaurant. It’s by far the best of what’s out there. They’re fun, easy to use, and fit nicely and easily on your countertop. And, if you have a cat or small pet at home, they usually like to sleep on them too (b/c when it’s in use it’s nice and toasty warm). Here’s a photo from a couple of years ago of my then kitty Dallas snoozing on his then favorite resting place.

February04 008_2

Anyway… whether you want to use it make delicious raw recipes, or keep your pet warm, or just want the free tote and bottle and take part in undoing our Excalibur office barricade, this little impromptu promotion will be going on through Friday! Just order here, and tell us what color tote you want! With LOVE from all of us at your One Lucky Duck online office, and Thank you!

Sarma :-)

One Lucky Duck Chelsea Market Menu

Tuesday, July 20th, 2010

One Lucky Duck Juice & Takeaway

Chelsea Market

raw · vegan · organic

425 W 15th street

(or enter @9th avenue)

NYC 10011

While our online menu is being updated, please refer to this post for the most current items available!! Also check out our Gramercy Park location at

125 E17th street! Menu available here.

salads & savory

caesar salad – 12

Romaine lettuce, nori, pumpkinseed macadamia parmesan, lemon

spicy sesame salad – 12

shredded cabbage, beets, jicama, daikon, cashew sesame crunch, wasabi aioli, cilantro

pumpkinseed and herb salad – 14

greens, kale, parsley, cilantro, mint, hemp seeds, pumpkinseed macadamia parmesan, pumpkinseed lemon dressing GF

taco salad – 16

romaine lettuce, spicy taco crumble, pico de gallo, guacamole, cashew sour cream, cilantro-lime dressing GF

mediterranean salad – 13

arugula and kale, kalamata olives, tomatoes, pumpkin seed macadamia parmesan, balsamic vinaigrette GF

spicy thai lettuce wraps – 11

mango, pea shoots, carrot, cabbage, cashews, basil, mint, cilantro, tamarind sauce

falafel salad – 16

romaine lettuce, tabhouli, falafel, lemon tahini, red pepper hot sauce GF

zucchini and tomato lasagna – 19

sun-dried tomato sauce, pistachio basil pesto, pumpkinseed macadamia ricotta GF

portabella and hempseed burger – 15

sprouted manna bread, lapsang tea smoked cashew cheese, house made mustard, pickled pink onions, caraway kraut

sweets and treats

mallomar – 6

chocolate coated pecan cookie with vanilla cream GF

moon pie – 9

chocolate brownie vanilla cream sandwich GF

fig bar – 5

fig sandwich cookie NF, O

chocolate ganache tart – 12

chocolate ganache filling, chocolate crust GF

tiramisu - 15
vanilla cream layered with coffe-sake almond cake GF

orreo cookie – 6

vanilla cream filled chocolate cookie GF

pack of 2 cookies

gingersnap cookie – 6

gingersnap cookies, ginger cream filling GF

pack of 2 cookies

chewy chocolate honey bunches – 8

chocolate buckwheat granola bar O

puddings – 10

mango, chocolate, vanilla GF, NF

NF – nut free

GF – gluten free

O – contains oat/buckwheat flour, which may be stored in a facility that also stores gluten-containing grains

shakes are sweetened with agave nectar – ask if you would like Stevia instead or no sweetener

juices

lemonade – 6

house made, agave sweetened

fresh coconut water – 7/13

16oz/full bottle

hot pink – 7

beet, pineapple, pear, ginger

fruit spice – 7

pineapple, pear, ginger

bunny brew – 8

carrot, apple, ginger

blue grape – 8

grapefruit, blue green algae

green spice – 9

greens, lemon, ginger

thai green – 9

greens, pineapple, cilantro, lime

kombucha/flavored kombucha – 6/7

house made

wheatgrass – 2.5/4.5

1 oz or 2 oz

ginger shot – 4

2 oz

almond milk (unsweetened)– 8/15

16/32 oz

cashew milk (unsweetened) – 8/15

16/32 oz

norwalk pressed juices

mean greens – 10

kale, chard, cucumber, lemon, parsley, cilantro

swan greens – 10

cucumber, spinach, dandelion, grapefruit, tarragon, spearmint, yuzu

green apple – 10

apple, cucumber, celery, mint, lime, spinach

octo’s prickly pear punch – 10

prickly pear, pineapple, grapefruit, orange, apple, grape

orange or grapefruit juice – 10

shakes

banana nut – 8

banana, cashew milk, vanilla, cinnamon

calypso – 9

mango, raspberry, lemonade, vanilla

cacao or carob latte – 9

banana, cashew milk, cacao or carob, vanilla

blue sunset – 9

pineapple, mango, banana, blueberry, coconut water, vanilla

strawberry blonde – 9

strawberries, pineapple, banana, coconut water, vanilla

green mango – 9

mango, cucumber, cilantro, coconut water, lime

piña colada – 12

fresh coconut, coconut water, pineapple

goji high – 11

goji berries, blueberries, cashew milk, vanilla

berry blue – 12

mixed berries, banana, coconut water, blue-green algae

tropical snow – 13

fresh coconut, coconut water, vanilla

spanking – 12

fresh coconut, blueberry, banana, cashew milk, cinnamon, vanilla

purple lab – 12

açai, blueberries, coconut water

supplements & add-ins

supplements

bee pollen (1.5), blue green algae (2), flax seeds (1.25), green powder (2), hemp protein (2), maca powder (2).

additions

goji berries (2), cacao nibs (1.5), fresh coconut (3), cacao powder (1).