Public School 818- Review

I was looking for a new place to eat today, and the place that I wanted to go wasn't open for lunch during the week.  So, I fount Public School 818.  PS818 is in a building that my husband worked in when we started dating, so I know this building well.  The menu is super simple, and you can see that they put their focus on the beer selection and the quality of the food.  There is plenty of seating, but it seemed to fill quickly (for lunch, that's a good sign!)

I sat at the bar and the bartender Karalynn was a sweetheart!  She was always whizzing by asking if I needed anything, making polite conversation, and serving the other people who were sitting at the bar.  She made her job look effortless.  I ordered and amber beer and the BBQ Bison Burger (without the mushrooms, sadly I have an allergy).

It took a little bit of time, (remember, the place was filling up and I was a party of one) but when my order came, the plate looked like an old chalk board from when I was a kid, and the fries in a brown bag was a great touch!  The Ketchup, OH the Ketchup!  It was zingy and zesty and fabulous!  It was a Sriracha Ketchup and Wow!  I will be making that in my near future.   I was nervous, although I have had luck lately, Bison can be tough.  With its low fat content, and not so rich meat, it can be flavorless if it isn't seasoned properly.  So not the case this time!  This burger had great sweetness from the bun and BBQ Sauce and the flavor was complete when dipped in the Ketchup.  Personally, I think this burger could've used a pickle or a slice of purple onion, but trust me, I didn't hate it, I ate the whole damn thing.

I will be certainly coming back to Public School 818.  I will be bringing my burger-loving Kids here too.  Definitely.

I hope you go too!  Cheers!

Pit Cue The Cookbook

I recently ordered this book off of Amazon (but you can order it from my Add Libra store at the bottom of my blog) and I haven't been able to put it down!  This isn't just any ol' cookbook, this is a history, a story of four blokes from London wanting to bring Bar B Que "across the pond".  They studied the history of Bar B Que: Where it originated, who brought it to the US and why people smoke and cure meat. They came to the US to study the different kinds of BBQ, and there are a lot! They also studied whiskey and bourbon (which goes hand in hand with grilling and meat, I think.)  They figured out the importance of knowing where their meat comes from and they also have learned the importance of having a stress free, free range, healthy animal that they will serve.  Very inspirational and very fun.

I am so excited to start cooking from this cookbook.  The recipes look easy and tasty!  I will let you know!  

Bone Broth

I haven't been making Bone Broth for very long, but I don't think I will ever be without it in my freezer.  It is so simple to make and it is great for your immune system, perfect for when you or your kids have a cold.  I haven't been to keen lately about taking medications or giving my family sugar filled cold medicine.  I have been more inclined to go the more natural route, ie Bone Broth or Chicken Noodle Soup (which is really a chicken version of Bone Broth.)

I'm sure that as you are reading this, you are wondering where you can get Beef Bones, no you don't have to special order them, you just go to your butcher!  Ask for Beef Bones for Marrow or Femur Bones.  You want them cut into 3-4" pieces, this can be easily done by your butcher's band saw.  I get mine from Handy Market in Burbank.  

Here is what you need:

6 3-4" Pieces of Beef Femur Bones

1 head of Garlic that has been cut in half

1/4 tsp ground Black Pepper

1 tbsp Grape Seed Oil (or any oil that you would prefer)

1 Fennel Bulb cut into quarters

1 Yellow Onion cut into quarters

3 Celery Stalks cut into 2" pieces

3 Carrots cut into 2" pieces

1 bunch of Parsley- Stems only- tied together with kitchen twine

Boquet Garni - a little sachet made of a piece of cheese cloth tied with a string.  Or you can use a tea diffuser sometimes, if the items will fit.

6 Dried Juniper Berries

1/4 tsp Whole Black Peppercorns

1 Star Anice

3" of Fresh Ginger that has been cut into pieces.

4 quarts of Water

1. Preheat your oven to 400 degrees

2. Place the bones and garlic on a baking sheet.  Drizzle with oil and ground black pepper

3. Roast the bones and garlic for 5-10 minutes on each side. 

4. While your bones and garlic are roasting, chop your veggies and make your Boquet Garni

5.  In a large stock pot, toss in all of the veggies, parsley stems and the boquet.  Let them get warmed up on all sides, and a little brown.  

6. When the bones are done, add them to the pot.  but don't forget the yummy bit that are left on the baking sheet.

7.  Cover everything with water.  If your pot can't fit 4 quarts, no worries!  Just fill enough to cover everything in the pot.

8.  Cover and bring to a slow simmer and forget about it!  The longer it goes the better it gets!  

9. When the broth has simmered away for hours and hours, I recommend straining it into a pitcher and putting it in the refrigerator for a t least a day.  Doing this, the fat will raise to the top (which will make it easy to skim off) and it will make it easy to pour into your freezer safe containers or baggies.  

I keep my leftover bones from when I make a Prime Rib, T-Bone Steaks or Short Ribs to add to the rest of the bones and goodies in my Bone Broth.  It adds great flavor and those bones still have the healthy marrow inside of them that is waiting to be used.  Your dog will nit like you very much, but they can have them after you are done.

I hope you make this!  I hope it brings you warmth and health. Cheers!

Your grill isn't just for burgers and hot dogs!

When we bought our house, the kitchen was horrendous!  We needed to renovate it, and we couldn't afford to move out while we did.  I had to figure out a way to cook for my family while I didn't have a kitchen.  My backyard gas grill was my savior!  We got tired of the typical burgers, hot dogs, chicken breasts... I had to figure out new recipes that I could do on my gas grill, that kept my boys happy.

I did my research.  I figured it out!

I realized that with an oven thermometer I could turn my gas grill into a convection oven that could be used just like any convection or standard oven in any kitchen, and when I just wanted to roast something, I could do that too!  I just had to be creative and smart.  So I stopped thinking of my grill as a grill and started thinking of it as an oven and range combined!  I used my pots and pans (If you don't want them to turn black from the grill, just put foil on the bottom, it won't effect the cooking at all.) I used the tin roasting pans that you can buy at the market, I made it work!  You just have to get creative with the dials and figuring out what works.

This is a turkey I smoked for a party we had.

Now, if you don't have a gas grill, a little charcoal grill (like a Weber Grill that you can get at any hardware store, Target, Walmart or K-Mart) works beautifully!  I actually prefer it to the gas grill, to be honest. You just need to figure out the vents and how much charcoal you need!  There is a reason there are vents on the top and the bottom.  The bottom feeds air to the lit charcoal and the vent on top controls the heat and smoke that escapes.  The more they are open the hotter your fire is going to be. And add some wood chips (you can pick them up at most any market these days) that have been soaked for a bit and you have turned your charcoal grill into a fantastic and inexpensive smoker!! 

Burgers are perfect, but why not cut up some potatoes and make roasted fries too?

When it comes to choosing charcoal, you have choices. There are the briquettes that are what everyone uses while on a camp out, the wood briquettes and there is the wood charcoal (which I prefer).  The wood charcoal looks like leftover campfire coals.  They are untreated wood, they don't give off a gasoline smell or flavor, and these are becoming more and more available in big-box stores and hardware stores.  I have seen these in markets too. 

Making a foil packet steams the vegetables and they turn out sweet and perfect!  Put the packet on the grill while you are cooking the rest of your meal!

There are so many websites that you can buy or get recipes for special rubs for meat, chicken or veggies.  Sometimes I just prefer some of my favorite herbs (thyme, parsley and rosemary) salt and pepper, and it will be just perfect!

In my Lodge Dutch Oven (the pot on the grill) I crisped up bacon, sauteed onions and garlic, I added pre-made frozen mashed potatoes and fresh spinach.  I let it cook down while I made the chicken legs!  Super easy!

Just remember, resting the meat/poultry/pork, any meat (including burgers!), for at least 15 minutes (20-25 would be better) is unbelievably important.  It will guarantee that your meat  will be juicy, tender,  and flavorful.  Just take it off your grill, put it on a platter or baking sheet, take a piece of foil cover the sheet pan and finish up your salad or side dishes.  Trust me on this one!

Sometimes roasting a chicken can be just too easy!  I have a stand that helps cook the chicken more evenly and quicker.  I seasoned this chicken with salt, pepper, granulated garlic, onion powder and put the stand in a pie plate with chicken stock and garlic. Roast the chicken at 350 degrees for 20 minutes per pound and it will be perfect!

Getting familiar with your grill is a savior when it is 100 degrees outside and you don't want to heat up your house with the stove is a very smart move! A simple Steak Salad, or a salad with some grilled Halibut is so wonderful on hot days.  

A great Burger in an Unexpected Place.

In Los Angeles there are plenty of "Organic" "Farm to Table" restaurants with vegan or gluten free options.  We have found a little place in Toluca Lake that combines Organic food and drinks with a great taste for flavor Called Aeirloom Bakery.  

Normally, when we go there, the boys and I get their pancakes or waffles or eggs.  They have a beautiful brunch menu and all of their morning cocktails (ie. mimosa or Bloody Mary) are made with Organic Spirits and Prosecco.  Their Organic coffees and teas are top notch.  You can't go wrong with the flavors at this place.

But today I tried something new.  Holy Crap!   It was amazing!  I ordered the Juicy Bounty ($14).  If you have ever cooked with Bison, there isn't much flavor because Bison is an EXTREMELY lean meat, no fat (there's flavor in the fat).  I have had some ok Bison Burgers, SOOO not the case this time! 

This burger normally comes on a Brioche bun, but I was very happy with the Ciabatta bun that they had instead.  The bun was light and airy and it let the flavors shine through.  The cheddar cheese wasn't overly tangy, it was stringy and fabulous!  The bacon here isn't too smoky, or overly processed.  It is real bacon.  Plenty of meat, and just enough fat to make up for what the Bison is lacking.  The tomato tastes like an actual tomato.  You know what I mean, we all have had a tomato that tastes like nothing... it is a waste of a tomato.  These tomatoes and greens bring a freshness and a crunch that just makes this burger happy.  The caramelized onions were sweet and divine.  Trust me, if you are craving a good quality burger Aeirloom (Click here to see the menu) is your new place to try!  If your waitress is named Natalie, tell her I sent you!  She is an absolute sweetheart and she won't guide you in the wrong direction.  I hope you go.  Let me know what you eat!  Cheers!

St. Patrick's Day meal, but great any time!

When St. Patrick's Day rolls around Corned Beef and Cabbage (with potatoes) is a MUST at our house.  I used to cook it for hoooouuuurrrs in my slow cooker with a few Guinness and a few potatoes, it was delicious!  Two years ago, I decided to get creative.  Bertha, my Big Green Egg, was begging to be used on this day, she IS big and green after all.  I still make it the same now!  Here's what I do.

I use a store bought corned beef (This is a recipe that I have yet to tackle, not for fear that it's too difficult, just because it's too easy to buy it from the market) and fill a pan with Red Potatoes that have been cut in half and some garlic cloves. Add Guinness or beef stock, put the Corned Beef on top of the Potatoes.  When the grill has gotten to 350 degrees (I didn't have much time to cook this so I did it the quick way, I will tell you how to do this the "low and slow" way at the end of this post.) I put the pan onto the grill.  While the meat is getting FABULOUS, I prepared the cabbage.  Cut the cabbage into "steaks" (about 1 inch slices), rub them with Olive Oil, and salt and pepper.  When the meat is about 30 minutes from being pulled off the grill, and the potatoes are fork tender, remove the pan, but put the meat directly on the grill.  This will give it a great bark and add a lovely smokey flavor that you can't fake.  Add the cabbage around the meat and let that grill up, get soft and yummy and perfect.

Trust me on this one!  No more boiled, icky, bitter, gross cabbage EVER AGAIN!  I love doing this to my Green Cabbage for my Cole Slaw, amazing!

Pull the meat off the grill and let it rest in the juice that was left in the pan (after removing the potatoes) for about 15-20 minutes and in another bowl, then put the cabbage with about 1 tbsp Balsamic Vinegar drizzled on top.  Dude!  It was the AMAZING!

With this, I can make Corned Beef Hash or add this Corned Beef to a chili!

Here's how you can do the Corned Beef Low and Slow:

I love Mesquite wood, the sweetness it adds is my favorite!  I would smoke the meat in a sheet pan for 12 hours at 200 degrees then when the meat gets to 165 degrees, pull it off the grill, raise the temp to 400 and then cook the potatoes for 1 hour and the cabbage for 15 minutes.  Super simple!

I hope you enjoy!  Get yourself a grill, one that uses charcoal.  You can turn it into a smoker when you throw some wood in it.  They aren't that expensive and they are very easy!  Have fun!  Cheers!

Chicken with Pesto and Tomatoes over Pasta

For some people (up until recently, myself included) just the idea of making pesto can give people hives!  "Why make pesto when it is so easy to buy it?"  Well, I thought pesto was just too green, and when I tasted it out of a jar, it was so strong and a bit metallic tasting.  That was until I tasted "home-made" pesto.  It was amazing!  It was a bit creamy and salty and it wasn't strong at all!  I was hooked!  But this has to be one of the most difficult things to make, right?  Wrong!  Four, maybe 5 ingredients (salt and pepper aren't considered an ingredient to me, because most people have them in their kitchen) and a food processor and you're done!  I promise!  This is one of those recipes that you can "make your own" too!  If you don't like the strong flavor of basil, add a bit of baby spinach or kale.  Can't have Pine Nuts? Substitute in Almonds or Walnuts.  Just keep the basics: a nut, basil, garlic, Parmesan cheese, and olive oil.  You can add or exchange anything you like.

Pesto is great uncooked, it is bright, fresh, creamy, wonderful on toast, avocado, quinoa or pasta.  It freezes beautifully!  (Put some in an ice cube tray and it is available at any time!) When you saute' it, the flavors mellow out. My boys love my cooking, but I thought that if I made the pesto with just basil, it would be a bit strong for my youngest, so here's how I made my pesto:

In a food processor toss in:

1 lb washed Organic Baby Spinach

1 bunch of washed Fresh Basil (about 1/4 cup, but I just tear a handful off the stems and threw it in)

1/2 c. Freshly Grated Parmesan Cheese (No pre canned stuff here) Or vegan cheese (if you are following the 30 Day Clean Eating Plan

4 Cloves of Garlic that have been peeled (no need to chop them, the processor will do all the work)

1/2 c Pine nuts (or any nut that you would prefer)

1/4 tsp black pepper

1/2 tsp salt

1/2 c Olive Oil

OPTIONAL 1/4 tsp red pepper flakes (For a little kick)

Whir everything up in the food processor until it becomes finely chopped, almost a paste.  The Olive Oil will get aerated and there will be a milky color to the pesto.  ALWAYS TASTE YOUR FOOD before you serve it.  You need to see if it needs more salt or Parmesan cheese, but this step is so important!

Now you can do anything you want with your pesto, but I took it one step further and I cooked it with some chicken, tomatoes and served it over Brown Rice Noodles.  Here's how I did it:

1 tbsp Grape Seed Oil

1 Purple Onion that has been chopped

2 Garlic Cloves that have been minced (minced means that you chop it until it is in itty bitty pieces, no chunks)

1 tsp Fresh Thyme (removed from the stem)

1 tsp Fresh Parsley (removed from the stem, no need to chop)

1 tsp Salt

1/2 tsp Black Pepper

1/2 tsp Red Pepper Flakes (Optional)

Let this cook on MEDIUM heat until the onions are caramelized about 10-12 minutes, stirring frequently

When the Onions are caramelized and sweet, add:

2 lbs cubed Chicken Thighs

1 lb Cherry Tomatoes (you can cut them in half or not, no biggie)

1 c White Wine (or chicken stock)

Let cook down and simmer for about 20 minutes.  About 10 minutes before serving (or when you start to cook the pasta) add 1 cup of Pesto to the chicken, onions and tomatoes.  

I love to squeeze a bit of lemon over this.  It freshens it up and makes it a bit light.  

I hope you enjoy this recipe.  It is one of my favorites!  The pesto is a great thing to prepare ahead, maybe on the weekend when you have time to prepare your meals for the week.  Thinking about it, maybe I will write about preparing your meals for the week, and how to write your market lists.  I hope you enjoy your Pesto!  Cheers!

Easy Spaghetti Sauce!

When I was still dating my husband, he took me home to meet his family.  I fell in love with his family, but most of all, I fell in love with his mom, Joan.  Joan was so lovely and kind to me.  One thing that I will never forget is that Joan took me into the kitchen and taught me how to make her sauce.  I couldn't believe it!  I wasn't a part of her family (yet) and she was teaching me her sauce?  That was crazy!  I was so thankful!  So as she was cooking we were talking.  We were talking about everything!  I will never forget that moment in time. It was so special.  That feels like so long ago.  I miss my Mother In Law.

So, over the years I have learned how to make my own sauce from scratch, but I like to make my version of Joan's Sauce when I am short on time.  It is very simple and there is a surprise!  I hope you make it.  I hope this begins your journey to make your own sauce recipe.  

In a large pot (I use a Dutch Oven) combine:

1 tbsp Grape Seed Oil

1 Yellow Onion that has been diced

A pinch of salt and a pinch of pepper (yes, literally, pinch your salt and pinch your pepper)

Let saute' for 5 minutes on MEDIUM heat

Add 4-5 garlic cloves that have been smashed and chopped

To the Onions and Garlic Add:

2 lbs ground beef (90-10 extra lean)

1 lb Sweet Italian Sausage (remove from the casing and break apart)  You can use turkey or pork, it doesn't matter

1 tbsp Balsamic Vinegar (optional if you are on the 30 Day Clean Eating Challenge skip this)

1 bunch of Basil that has been removed from the stems and finely chopped

A pinch of Salt and Pepper

Let cook until the meat is all crumbly and cooked.

When the meat is cooked, add:

26.46 oz of Strained Tomatoes (canned)

34 oz Tomato Sauce (canned)

28 oz Diced Tomatoes (canned)

5 oz Tomato Paste (canned)

Bring to a boil and then lower the heat to LOW and simmer with the lid on for 1-3 hours.  The longer, the better, I promise.

When you are ready to cook the pasta, about 20 minutes before serving, add 1 tsp of Baking Soda to the sauce.  This will boil out all the acid of the tomatoes and it will give you a sweeter sauce.  Strange, but it totally works!!!  You will see the sauce fizzing away.  Joan taught me this step and I do it every time I make sauce.

We prefer to eat Brown Rice or Quinoa Pasta, but this is a great sauce for Lasagna, Chicken Parm, Baked Ziti, What ever!  This is a great sauce to be eaten on Pene, Linguini, Spaghetti, Bow Ties, any kind of pasta!

 One of these days I will share with you my 8 Hour Sauce.  That is a great base for Tomato Soup (with a grilled cheese, yum!) and I make enough to freeze half of it so you don't have to go through all these steps, you just thaw out the sauce, add tomato paste and meat (it tastes great with ground turkey) and you have a quick, easy and cheap dinner!

I hope you like this recipe.  I would love to know if you make it!  If you have any questions, feel free to comment below.  Cheers!

This has to be the best roast chicken I have ever made... And I have made a lot!

I love a good Roast Chicken.  I have roasted them, smoked them, fried them, (haven't Sous Vide them yet, but I want to learn) and grilled them.  Chicken is such a great vehicle to try different salts, different herbs and different oils.  I have found that you don't need to brine chicken (turkey is different, and that's a different post) but chicken loves to marinate!  It freezes well too.   

I am a huge fan of cooking my birds (turkey, game hens, chickens) using a stand.  I have found that with the stand, they come out juicier and more evenly cooked.  Also (my favorite part) you get the crispy skin all the way around the bird, BONUS!  

Here's what I used on the Chicken:  I always use Free-Range, Organic Chickens ALWAYS!  This bird was about 4.5 pounds.  I used Herbs de Provence, Salt, Pepper, Garlic Powder, Onion Powder and Extra Virgin Olive Oil.  

To figure out how long it will take to cook a whole bird, you take the weight of the bird and multiply it by 20... (it cooks 20 minutes per pound).  Now to confuse you like crazy:  If you are cooking with a convection oven, it will cook MUCH FASTER!  So, I would subtract at least 20 minutes from the time. 

I like to start off (convection or baking) cooking my birds at 400-425 degrees for the first 30 minutes.  That will sear the outside and guarantee the juices stay in the bird.

Earlier in the day, I cut up the potatoes and put them in water.  This will guarantee that the potatoes get crispier and they cook more evenly.  Under the chicken I also added Organic Carrots that I peeled and cut off the tops, whole Garlic Cloves with their skins still on, and these beautiful Italian Onions that I found at the market (that ended up being so sweet and amazing!  But you can use Pearl Onions if you would like).  Here's the whole recipe for this chicken:

1 tbsp Herbs de Provence

2 tsp Garlic Powder

2 tsp Onion Powder

1 tsp Black Pepper

1 1/2 tsp Salt

I combined all of these in a bowl and rubbed them all over the chicken, inside, under the skin, everywhere.  Then I drizzled some Extra Virgin Olive Oil on my hands and rubbed that all over the chicken.  Then I put the chicken on a stand (that I got at the market) and stood the chicken in the middle of a baking sheet.  On the bottom of the baking sheet, I nestled 1/2 lb carrots, 1 lb potatoes, 1 head of garlic that has been separated, 1/4 lb onions and I sprinkled with a bit of the rub that was left over.  I also drizzled a bit of Olive Oil on top of the veggies.  

Ok, if you are on the 30 Day Clean Eating Program, you could totally substitute the potatoes for Parsnips, Sweet Potatoes, Celery Root, Beets, or more Carrots!

  

Now, IMPORTANT!  I forget this step EVERY DAMN TIME!!!  Make sure that your chicken will fit in your oven BEFORE you preheat it!  It's a pain in the ass taking a 400 degree shelf out of your oven LET ALONE finding a place for it! (It's so frustrating!)

When I put the chicken and veggies in the oven, I put 1 1/2 cups of chicken stock in the baking sheet.  I roasted this little lady for about an HOUR AND A HALF and then (IMPORTANT) I let her rest for 15-20 minutes.  This step makes sure that the juices go back into the meat of the bird.  This step is important for all meats.  I kept her standing, I placed her on the cutting board that I was going to use when I cut the meat and I tented her with some foil.  

  While the bird is resting, transfer the veggies to a large bowl or platter.  This would be a great time to make gravy and salad.  Gravy is so easy!  I promise!  Here's how I do it:

Take the drippings from the baking sheet and put it in a large measuring cup (the 2 cup measuring cup should work beautifully) and set aside.

In a skillet (I love using my Lodge Cast Iron Skillet for this) on medium heat melt 2 tbsp butter (or coconut oil works too!).  When melted, add 1 shallot that has been finely minced and 1 clove of garlic that has been finely minced.  PEPPER!  I love extra pepper in my gravy, I add at least 2 teaspoons.  Let that cook down for a bit (2-3 minutes) and sprinkle in 2 tbsp flour (or 2 tbsp Arrowroot powder.  It has the same effects as the flour but no gluten) let this cook down, stirring constantly with a wooden spoon or a whisk for about 2-3 minutes.  Now back to the drippings from the chicken... skim the fat off the top of the liquid.  You can do this with a spoon or a ladle.  

Using a whisk, as you are whisking away, slowly add the liquid from the measuring cup.  KEEP STIRRING! If you need more liquid, you can add more Chicken Stock or Broth until you get enough gravy.  It will gradually thicken up.  Turn down the heat to LOW and then you can start carving your chicken!

I prefer to serve the chicken this way because you can drizzle some gravy over the top and it will slowly coat the veggies underneath.  Oh my goodness, my mouth is watering right now!  

I hope you like this post.  Roasting a chicken really isn't hard once you just take the plunge and just try it!  I would love to hear how you made this recipe your own!  Leave your ideas in the comment section.  Cheers!

  

Tuna Salad! My secret love.

I don't always eat heavy.  I love eating from the restaurants around this great city, but sometimes I like to eat on the lighter side.  Tuna Salad is always something that I love to eat.  I use my tuna on sourdough with a tomato slice and cheese as a tuna melt (like my great-grandmother used to make with a dash of garlic salt on top), or just straight out of the bowl with some gluten free chips!  My tuna certainly can never be called boring.  This recipe has been adapted through time as I try tuna from different restaurants.  You can make this with or without Mayo.  You can use hummus instead of mayo for a great extra flavor.   I will tell you the recipe for either.  As an Arbonne Independent Consultant, I love to try to create recipes that will follow the 30 Day Clean Eating Plan.   The Tuna Salad with the hummus or olive oil follows that plan.  I hope you enjoy! Here you go!

20 oz Salt Free, Wild Albacore Tuna in the Water
15 oz Organic Cannelini (they are white kidney beans) beans rinsed and drained
1/2 lb Organic Cherry Tomatoes that have been halved
1 Jalapeno Pepper that has been finely diced
1/2 Organic Purple Onion that has been finely diced
1 Organic Red Bell Pepper that has been finely diced
1/2 cup Finely Chopped Fresh Organic Italian Parsley (I think it has more flavor than the curly kind
1/4 cup Mayonnaise (veganaise works for the 30 day program or Organic Hummus Or Olive Oil)
2 tbsp Grainy Mustard (skip this if you are on the 30 day program)
1/8 tsp dry mustard
1 tsp Salt
1/2 tsp Black Pepper

Optional Additions

1 Avocado Diced
zest and juice from 1 lemon
1/2 Organic Cucumber (seeds removed) diced
1/4 tsp Ancho Chili Powder


Mix it all in a bowl and enjoy!  I hope you experiment.  Let me know what you try!