Jan 25 – The Complete Hummus Cookbook

Posted on January 20, 2020 by Guy

First up this week is Catherine Gill with her new book “The Complete Hummus Cookbook.”

Featuring over 100 delicious recipes, The Complete Hummus Cookbook is the perfect primer for anyone looking for easy to prepare, healthy food choices.  Protein-rich and vegan-friendly, hummus is one of the healthiest and most nutritious dishes that many people don’t talk more about. The Complete Hummus Cookbook changes that conversation.  With over 100 yummy recipes, this cookbook shows everyone that hummus is not only delicious, but also extremely versatile, low-cholesterol, protein-rich and healthy.
The Complete Hummus Cookbook also provides information on the perfect food to pair hummus with as well as how to make different kinds of hummus with chickpeas, black beans, lentils, edamame and green peas. Yum!

Follow Catherine on Facebook and Twitter!  www.thedirtyvegan.com
…
Later in the program Chris Taranto the Communication Director for the Paso Robles Wine Country Alliance joins us to talk about “BlendFest on the Coast.” 

THE ONLY WINE EVENT DEDICATED TO BLENDS

Experience a taste of Paso Robles Wine Country on the beautiful California coast. Paso Robles BlendFest on the Coast will take place February 20 – 23, 2020 in San Simeon and Cambria with a selection of exciting events. Paso Robles’ winemakers love to blend wine, mixing varieties to craft something unique and delicious. BlendFest celebrates the traditional and unconventional blended wines, throughout the weekend.  There are great winemaker dinners, Winery tours, and a blending seminar and the Grand Tasting of spectacular blended wines on Saturday.  For more information and to get tickets:  www.pasowine.com

Then Steve Peck Director of Wine Making at J. Lohr Vineyards & Wines joins us.  J. Lohr is one of the many wineries participating in BlendFest.  We’ll tell you a little about the history of J. Lohr and the many premium products produced, including the wine of the week…2017 Pure Paso splendid Proprietary Red Blend.

 

Good Life Guy’sWine of the Week:
2017 J. Lohr Pure Paso Proprietary Red Blend
A milestone wine for J. Lohr that harnesses our history with Cabernet Sauvignon and Petite Sirah from the region. Classic Cabernet Sauvignon with its savory notes are wrapped in the dark fruit character of Petite Sirah. Pairs well with tomato rice dishes like paella or creamy risotto. Exquisite with prime rib or a dense monkfish.  Blend: 70.5% Cabernet Sauvignon, 26.5% Petite Sirah, 2% Merlot, 0.5% Petit Verdot, 0.5% Malbec.  Learn more here!

Critical Acclaim: Wine Enthusiast 93

“J. Lohr continually produces lush and delicious wines that continue to define the Paso Robles potential.”

“This new blend of Cabernet Sauvignon, Petite Sirah, Merlot, Petit Verdot and Malbec begins with strawberry, violet and baking spice on the nose, while the palate’s creamy mouthfeel carries mocha, cappuccino, caramel and black cherry flavors. There’s just enough tannic firmness to the lush profile.”

– Matt Kettman, Wine Enthusiast Magazine, Jan. ’20 Issue

Pick up a bottle or two at Jacob Liquor Exchange and join us!
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Jan 18 – Instant Loss

Posted on January 15, 2020 by Guy

My first guest this week is Brittany Williams with her new book “Instant Loss -Eat Real, Lose Weight!”

The eagerly awaited follow-up to the best-selling Instant Loss Cookbook
Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone. She cut processed and takeout foods from her diet and eliminated gluten, most grains, and sugar, all without sacrificing the flavors of the foods she loved, and quickly grew legions of fans as she shared her meal plans on InstantLoss.com. Armed with a collection of 125 all-new delicious recipes for the Instant Pot, air fryer, and more, Brittany’s latest book shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves, and this cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less. Follow Brittany on Face Book & Twitter

“Brittany is proof that sustainable weight loss is possible! In this book, she shares her personal and inspiring wellness journey, plus loads of motivating tips and mouthwatering recipes. It’s a fantastic resource for fellow foodies and health nuts.”
Joy Bauer, MS, RDN, health and nutrition expert for NBC’s TODAY show, and best-selling author of Joy’s Simple Food Remedies

Since we are still recovering from the indulgent holidays, how about a great snack idea…

ZENB’s CMO Christiane Paul joins us to talk about this innovative product.  From Zenbu — the Japanese expression for whole — ZENB (pronounced Zen-B) products are made with people and the planet in mind to help you live a wholesome, happy life.  ZENB is continually finding new ways to innovate and educate on the benefits of nature’s boundless goodness. That’s why we’re excited to introduce our plant-based veggie solution for balanced snacking when you’re on the go, and this is only the beginning of what’s to come.  Using more parts of the veggie that typically get thrown away – even stems, skin, and seeds – you get more nutritional value in a tasty snack that’s easy to enjoy!  Learn more at www.zenb.com

ZENB’s Veggie Bites are unique in that the vegetable is the first ingredient listed on the label and because the brand utilizes whole vegetables including the corn with the cob, beets with the peel, edamame with the pod, sweet potato with skin, and red bell pepper with stem and seeds. This unique approach offers more fiber for the consumer while honoring the full savory but sweet taste of the vegetable. Each plant-based ingredient sourced for the ZENB Veggie Bites is USDA-certified organic, vegan, gluten free and non-GMO with no artificial flavors, colors or preservatives.ZENB’s Veggie Bites are unique in that the vegetable is the first ingredient listed on the label and because the brand utilizes whole vegetables including the corn with the cob, beets with the peel, edamame with the pod, sweet potato with skin, and red bell pepper with stem and seeds. This unique approach offers more fiber for the consumer while honoring the full savory but sweet taste of the vegetable. Each plant-based ingredient sourced for the ZENB Veggie Bites is USDA-certified organic, vegan, gluten free and non-GMO with no artificial flavors, colors or preservatives.  Follow ZENB on Face Book and Twitter

Try 2 Veggie Sticks and 2 Veggie Bites for only $6.99 with FREE shipping. This introductory offer is exclusive to first-time buyers only. TRY A ZENB SAMPLER

Then it’s all about the Original ZipSip with Founder & CEO Lacie Leatherman.
Your drink of choice shouldn’t get warm just because it doesn’t fit in your beverage holder.  The days of having an obsolete can coolie are over, ZipSip® is the solution.  Our US and Internationally patent protected drink holder was created to perfectly insulate everything from slim cans, to regular cans and bottles, bar glass ware,  a Starbucks cup, and most importantly a Solo cup… in one product!  Unzip one side, unzip both, unzip all the way or only half way, the options are as endless as your choice of beverage!  Follow ZipSip on Face Book 

Good Life Guy’s Wine of the Week:
2016 Blackwater “High Roller” Sauvignon Blanc from South Africa
Francois “Midas” Haasbroek does it again: grapes to gold. The grapes are sourced from two dryland trellised sites; one in Durbanville and remainder from Breedekloof. The result is a like a slightly chunkier version of a Sancerre. Think ‘Rotund Loire.’ The grapes are lightly crushed and left on their skins for 24 hours, settled and then fermented at very low temperatures in concrete and stainless steel tanks. The juice is left on primary lees with no stirring for 6 months. A very light fining and filtering is done prior to bottling.

Aromas of gooseberry, fresh lemongrass and honeysuckle give way to a palate composed of bell pepper, lemon curd, tart green apples all cuddled up with a chalky and slate like minerality that lingers.
Learn more about this wine 🙂

 

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Jan 11 – Sauce Beauty & Crackers

Posted on January 6, 2020 by Guy

Food, Wine and FUN…how about a beauty product made from food? 🙂
My first guest this week is Andy Rah, founder of Sauce Beauty products.

Andy has two passions in life: haircare products and delicious food. He has created and marketed haircare products for top beauty companies like L’Oréal, TIGI/Unilever, and Macadamia Beauty for thirteen years, and at the same time he loves cooking great meals for friends and family.  Andy says “I’ve always wanted to merge my two passions of food and haircare, so I created Sauce Beauty.”

SAUCE [sôs] noun: 1. a thick liquid used to add moistness, flavor and visual appeal 2. something that adds piquancy or zest.

“Each of my products are inspired by recipes with ingredients that are beneficial for your hair and scalp — ingredients like Jarrah honey, avocado, Greek yogurt, shea butter, cucumber water, and cayenne pepper. I want you to be able to make informed decisions about the products you use, which is why I created TransHAIRency™. Every ingredient is listed on our website, www.saucebeauty.com and each comes with a description of what it is used for. We care more than ever about what we put into our bodies, why should we not feel the same about what we put in our hair?”  Healthy Ingredients for Happy Hair!
Follow Sauce on Twitter and Facebook.

In the second half of today’s show I’ll be talking to Carla King Senior marketing manager for “Mary’s Gone Crackers.“

The Mary’s Gone Crackers® seed was planted the day Mary discovered the power to create amazingly good snacks using only whole, plant-based ingredients. The popularity of her tasty crackers quickly spread far beyond her kitchen, inspiring her to walk away from a successful career to follow her passion.

Today, we continue to build on Mary’s original creations with new and exciting flavors baked with ingredients you can actually see—making each cracker a unique window into our love of seed-craft. Eat them right out of the box or get creative with your favorite toppings to build your own taste bud adventure!  Follow Mary’s on Facebook and Twitter.

 

Good Life Guy’s Wine of the Week:
2016 Involuntary Commitment Red Wine
This red blend of Cabernet Sauvignon, Cabernet Franc and Merlot shows balance, full flavor and an ability to be opened and enjoyed with your weekday dinner now or on that special occasion down the line. We believe that with such great fruit coming out of our vineyards it would be shame not to spread the wealth. This medium body wine exhibits a dark garnet color with a bouquet of dark fruit, herbs, earth
and hints of tobacco. On the palate, flavors of cherry, red currants and spices shine through. This wine is fresh, youthful and ready to drink, though will cellar nicely through the next 5 years.
Learn more here!

Wine Enthusiast 91
This neutral French oak-aged blend of Cabernet Sauvignon, Cabernet Franc and Merlot is a side project from the folks at Andrew Will. Its aromas draw you into the glass, evoking savory herbs, cherry, tangerine peel, fresh tobacco, green pepper and black olive. The palate brings pure, textured, seamless fruit and savory flavors that sail into the distance.

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Jan 4 – Calibama Cooking

Posted on January 2, 2020 by Guy

My guest this week is Lori Rogers aka “Chef Lorius” with her new book Calibama Cooking – Classic & Contemporary Comfort Food.

What happens when you combine family roots from the heart of Dixie with a girl born and raised in California? You get some seriously delicious comfort food, just like grandma used to make. You also get new and innovative twists on classic recipes we all love. Put it all together, and you’ve got classic and contemporary comfort food, or Calibama Cooking! Each recipe in Calibama Cooking has easy-to-follow instructions, full color photos, tips and serving suggestions, and feel-good stories from Lori’s life that will make you laugh and want to eat. She will have you laughing and cooking in no time while simultaneously handing you a spoon inviting you to “taste this.” Learn more, get a copy NOW!

Meet Chef Lorious—Comfort Food Specialist Extraordinaire! A regular on Washington DC’s WJLA-TV (ABC) “Good Morning Washington” and on WTTG-FOX5 “Good Day DC”, she is always cooking up a batch of deliciousness, with an extra dose of love. Chef Lorious is the essence of comfort food, from her warm smile and infectious personality, to her flavor packed meals. Your mouth will water with one bite of her lasagna, and you’ll wanna slap your mama when you taste her sweet potato pie (but please, do not slap your mama!) Before you know it, you’ll be whipping up the classics, and adding new twists and spins to your favorite dishes. Chef Lorious calls her kitchen the “Love Lab”, and it’s no surprise why. With each bite, you are transported to a place that makes you feel as if you’re sitting with family, eating, reminiscing and talking about life at the table. She will have you laughing and cooking with stories of her childhood, while simultaneously handing you a spoon inviting you to “taste this”. Who says cooking can’t be easy, fun and delicious? Chef Lorious believes it can be all of that and more. Follow Lori on Face Book & Twitter

Good Life Guy’s Wine of the Week:
2015 Kenwood Vineyards Six Ridges Cabernet Sauvignon
An expressive and beautifully balanced Cabernet Sauvignon with aromas of ripe blackberry and raspberry underscored by notes of caramel and cinnamon. The palate is rich but not astringent—full of ripe fruit and hints of baking spices. The finish is characterized by toastiness from the oak barrels reminiscent of a lightly roasted coffee.

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Dec 28 – No Crumbs Left

Posted on December 23, 2019 by Guy

My guest this week is Teri Turner, creator of the popular food and lifestyle blog No Crumbs Left and now author of the cookbook of the same name!

As millions of people know, one of the toughest things about completing the Whole30 is figuring out what to eat next, the other 335 days of the year. Teri Turner, creator of No Crumbs Left, has healthful and great tasting answers. Food is Teri’s love language, and her approach to getting people into the kitchen, rolling up their sleeves, and cooking is contagious. “Don’t be afraid to fail: it’s just food,” is one of her mantras. Teri’s passion is evident on every page of her first cookbook, as she leads readers through a discovery of new flavors and spice combinations and teaches people to trust their cooking instincts. Teri’s recipes, most of which are gluten-free, grain-free, dairy-free, and Whole30 compliant, are what makes No Crumbs Left so unique. Simple and incredibly delicious dishes such as Pistachio Pesto Chicken Breast, Shrimp Pad Thai, and Spicy Pepperoncini Beef are on the dinner table quickly. The impossibly easy Sugar Snap Pea Salad features two of Teri’s signature Magic Elixirs, Green Goddess Dressing and Smoky Pepitas, which are both made in advance and kept on hand to elevate countless meals. Her signature Marinated Red Onions, 999 Island Dressing, Gomasio, and Spicy Almond Sauce are true secret weapons. The Family chapter features the special recipes her own children grew up with and evoke home, love, and motherhood. Teri considers this book a love letter to her mother, and woven throughout are tips and favorite quotes to bring you right into her kitchen, where there is always an extra seat at the table.

TERI TURNER is the creator of the popular food and lifestyle blog No Crumbs Left. Formerly an event producer, she has always been committed to bringing magic into the kitchen when cooking for her family and friends. As a brand innovator, influencer, and trendsetter, Teri provides fresh ideas for her fans and clients. Her Whole30 takeovers and global meet-ups celebrating her foodie adventures and life experiences, as well as her weekly podcast, Table Talks, featuring Teri one-on-one with a guest, captivate her followers. The mother of two grown children, Patrick and Lucy, she considers motherhood her most valuable role. A native Chicagoan, Teri shares her life with her partner Roy, dividing their time between Chicago and Northern California.  Follow Teri on Face Book and Instagram

Good Life Guy’s Wine of the Week:
NV Mumm Napa Brut Prestige
A complex assemblage of primarily Pinot Noir and Chardonnay, Brut Prestige opens with gorgeous layered white blossom aromas, followed by creamy vanilla, citrus, stone fruit and melon. With elegant acidity and crisp structure, this medium-bodied sparkling wine displays an excellent mousse and a rich, lingering finish. Refreshing acidity and fruit character makes Brut Prestige an excellent food wine.

Wine Enthusiast
Floral in lemon blossom, this tastes of lemon peel, grapefruit and spicy gingerbread, its acidity persistent and uplifting. A bite of texture gives it heft without too much ripeness, finishing lean and crisp.  WE92   Learn more about this wine
Pick up a case at Jacob Liquor Exchange and be ready to welcome 2020
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