All posts filed under: Recipes

Summer Breeze

Words & Original Cocktail Recipe by Richard Swan // Photography by Sarah Prikryl  Make no mistake, people: Summer is upon us and it’s time we started acting like it. There seems to be little to argue on the merits of the ‘Spritz’ as the ultimate Summertime drink. It hits all the marks – cold, refreshing, versatile. All importantly: it is a ‘low ABV’* beverage, meaning you can enjoy them at length without needing a midday snooze as the pool party carries on without you…I call it a ‘cruise control’ drink. The ‘Summer Breeze’ aims to hit these marks while combining two wondrous ingredients: the affable and ubiquitous LaCroix Coconut (the suntan lotion one) and the stunning Cocchi Americano Apertif. Cocchi is yet another Italian import made from grapes and sunshine and everything nice – and it is right at home in this combination. To say this cocktail is simple to make would be an understatement. SUMMER BREEZE INGREDIENTS~ 1 can LaCroix Coconut 1.5 oz Cocchi Americano 1 Lemon Peel 1 Lemon Wheel ASSEMBLY~ Combine ingredients over cracked ice and …

Fermentation Rocks!~ Pickles

Words by Liz Beebe  // Photography by  Becca Murray & Sarah Prikryl  // Featured Photo by Sarah Prikryl  Welcome to the second installment of Fermentation Rocks! Your quick and easy guide to making fermented foods at home. If you missed the first installment on fermenting sauerkraut, you can read about it HERE. As a quick recap, fermented foods are great for feeding and replenishing the beneficial bacteria in your gut. Your gut health, beyond making sure your digestion is functioning properly, is also fundamentally instrumental for the well being of your immune system, in hormone regulation and production and so much more. So feed your gut! A healthy gut means a healthy life! Today, we’re gonna learn how to ferment pickles at home. PICKLES INGREDIENTS~ 3-4 cucumbers (your choice what kind!) 3 cups of organic green beans 1 bunch of fresh dill, ripped into large pieces 1/2 cup sea salt 1 Tbsp of peppercorns 1/2 Tbsp of red pepper flakes (1 Tbsp if you like spicy food) 1 gallon of water INSTRUCTIONS~ I use a fermentation crock at my house. It is a one-time investment but …

Greek Easter ~ Magiritsa Soup

Words by Christina Huntington  // Original Family Recipe by “Mama Gina” Gina Trikonis // Photography by Sarah Prikryl  In my house, we grew up celebrating Greek Easter. My mom was a Greek New Yorker who believed in keeping our family traditions alive, even as she found herself raising two native Angeleno children in the suburbs of the San Fernando Valley. We went to Greek school, Greek church, learned traditional Greek songs and Greek dances but, most importantly, we inherited the Greek way of life…a deep passion and love for food, family, friends, nature and Life itself. For Greeks, every day on Earth is a gift to be unwrapped and enjoyed, a reason to celebrate! And there is truly no bigger Greek celebration than the Anastasi! Known to Americans as “Greek Easter” or “Eastern Orthodox Easter”, many Greeks, Armenians and Russians celebrate the Easter holiday in accordance with a different calendar—which is why it often falls on a completely different weekend than when the Easter Bunny comes to visit, much to the confusion of many of my childhood …

Fermentation Rocks! ~ Sauerkraut

Words & Recipe by Liz Beebe  // Photography by Becca Murray // Featured Photo by Jennifer Simonson With Spring officially upon us, it’s time for a little Spring Cleaning—from the inside out! We’ve enlisted our fave LA lady songstress and healthy eating expert, Liz Beebe, to contribute a series of do-it-yourself fermentation recipes to help heal your gut, support your system and keep you in prime health so you can get out there and enjoy your fullest life! HAPPY SPRING EATING!! xoxo, Sirens & Scoundrels I am a huge proponent of food as medicine. I fully believe that if you feed your body whole, organic (when possible), nutrient-dense foods, you will look and feel your best. A great documentary called “Food As Medicine” just came out illustrating this lifestyle. It features some of the leading experts on diet as the number one intervention you can address to turn your health around. (It’s available for free to stream if you have Amazon Prime.) One of the ways I ensure that I’m getting all the vitamins I can is by …

The Antīc Ferari ~ “Antique Ferrari”

Words & Original Cocktail Recipe by Richard Swan // Photography by Sarah Prikryl // Interview by Christina Huntington  It is one of my dreams in life to be able to walk into any bar across the world, order an Antīc Ferari and get a knowing nod from the bartender as they clink ice cubes into a mixing glass. I’ll watch them reach for and pour equal measures of Antica Carpano, Fernet Branca and Campari. They will stir that perfect concoction until it reaches arctic chill and then strain it over fresh ice, deftly or clumsily waving a grapefruit or orange peel in or near the glass–I don’t really care. Within a minute, I’ll order another to replace the one that’s just disappeared down my throat… There is a warm fuzzy place in the cocktail world for 3-ingredient, equal-proportion drinks. Their very nature makes them easy to make at home and confident for us to order at the bar. The Negroni is arguably best in class: 1 ounces each of Gin, Campari and Sweet Vermouth chilled and served up or on the …

Stuffed Baked Zucchini (Gluten-Free)

Words, Photography & Video by Sarah Prikryl  We recently had the opportunity to tend an organic farm in Santa Cruz, CA which was, let’s be honest…my foodie dream come true. Every day we would stroll down to the garden and pick fresh zucchini, squash and tomatoes fresh off the vine. My favorite kitchen experiment  during my dream stay in the mountains was my Stuffed Baked Zucchini recipe. I’m so happy I get to share this delicious gluten-free meal with you! Especially now with these wintry, cold and rainy California days, who couldn’t use a warm plate of healthy comfort food? Enjoy! STUFFED BAKED ZUCCHINI Serves 10-12 Prep & Cook  Time: 40 minutes Bake Time: 35-40 minutes Total: 1 hr. 10-20 minutes INGREDIENTS 1 lb. Organic Ground Meat (bison or beef; vegans can use 1 carton of diced mushrooms or pea protein meat substitute instead) 6 large Organic Zucchini 2 Organic Lemons 4 sprigs of Rosemary 4 medium Organic Tomatoes 3 cups cooked Rice (which is 1 cup of uncooked Rice) 1 Yellow Onion 5 cloves of Garlic Olive Oil Salt & …

Mile-High Apple Pie (Gluten-Free)

It’s the most wonderful time of the year! Time for gatherings and holiday festivities centered around family, friends and feasting! In late October/early November, we at Sirens & Scoundrels make our annual pilgrimage to Oak Glen, Ca. (Check out our Oak Glen adventures: HERE.) We wander through apple orchards for apple picking season, watch a mountain sunset and end the day at Apple Annie’s for a piece of Mile-High Apple Pie. Being gluten-free, I’m usually the one in the group observing all of the delight and minds being blown as friends consume a hot buttery piece of Mile-High Pie. I always ask, “How is it? How does it taste?” To which the reply is always, “Absolutely. Perfect.” The Apple Annie’s famous Mile-High Apple Pie is 5 pounds of pure apple. I’m told it’s not too sweet…a buttery, flaky piece of heaven, especially when served warm and á la mode. Partially out of pure eating envy and partially out of curiosity if I could replicate this masterpiece without actually having tasted it, I wanting to experiment with the idea of …