Bite Magazine

BITE local austin eats

new restaurant standards

healthy recipes

what food are you?

anxiety and food

austin grows local

Honey pie at Odd Duck. Photo by Eli Taub.

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Letter From an Editor Dear readers, For as long as I can remember, I’ve always considered myself lucky for being able to live in the city of Austin, Texas, not for the amazing music or festivals, but for the food. It’s amazing to be able to eat here, with access to authentic restaurants of almost every cuisine. We all love our Austin classics, but at the same time, we recognize that Austin food is evolving, and at Bite, our goal is to evolve with it.

Bite is focused on the two hallmarks of the new Austin restaurants: being hip and being healthy. Our articles are split between these two aspects, how restaurants incorporate them, what they mean, and where you can find them. Both of these aspects are critical for understanding the new Austin food scene, and essential for enjoying the most out of every meal, whether you’re a foodie or not.

When you’re done reading this magazine, I invite you to explore all of the wonderfully diverse food in this city. There’s something here for everyone, and it’s important to find what it is, whether it’s high-end, healthy, American, gluten-free, or none of the above. If you’re looking for a place to start, try looking at some of the amazing restaurants and ideas we’ve featured here.

We’ve tried our hardest to showcase the best hip and healthy restaurants in Austin for you, and I certainly believe we’ve succeeded in bringing them to you.

So without further ado, enjoy this first issue of Bite!

Eli Taub, Copy and Image Editor Letter From an Editor 3

Table of Contents 9

Instagram Worthy

New times bring a higher standard for restaurants

13

How a Cinnamon Roll is Made

14

Local Eats

18

What Food Are You?

20

Eating with the Tiger

24

Best in Cooking

26 30 4 Bite Magazine

Fresh and local restaurants in Austin

How food affects stress and anxiety

Growing Local

The importance of buying from local farms

Healthy Recipes Graphics by Caroline Greene. Photos by Caroline Greene and Ella Jarnigan.

Contributors Ella Jarnigan Feature and Layout Editor

Food has always been a big part of Ella’s life, as has the struggles of learning how to cook and balance her eating with healthy foods but also comfort foods. Ella will eat any type of cookie, but her favorite is oatmeal raisin. Her favorite place to eat out? Anywhere in Austin!

Caroline Greene Alternative Story and Graphics Editor

Since she was little, Caroline has enjoyed all things food. Her grandmother taught her how to bake from a young age. Caroline’s favorite dessert is anything with chocolate. Caroline considers lasagna her signature dish, but loves to bake anything sweet!

Sophia Arevalo Contributor

Sophia goes out to eat with her friends all the time, so she thought it would be so much fun to create a magazine about food. Sophia would kill for a snickerdoodle cookie. The bane of her existence is sweet potatoes, but she likes most other vegetables.

Eli Taub

Copy and Photo Editor Eli has always loved trying all sorts of food. Being in this magazine has allowed him to learn more about how some of his favorite restaurants work and how they make their food so delicious. His favorite restaurant is Barley Swine, and Eli makes a mean pork tenderloin.

Meet the Team 5

Meet the Restaurants Tacodeli

Since 1999, Tacodeli has been serving authentic Mexico City tacos to customers throughout Austin. Even some of owner Roberto Espinosa’s recipes are based on his family’s own recipes.

Read more about these Mexico City tacos in Local Eats.

East Side Pies

East Side Pies, one of the first pizza restaurants in East Austin, serves unique pizzas based on the ingredients they can find from local farmer’s markets and farms.

Find more about its special pizzas and ingredients in Growing Local.

Juiceland Since its founding in 2011, Juiceland, one of the premier smoothie and juice bars in Austin, has expanded to over 25 locations across the US. Find out more about how it achieved this extreme success in Local Eats.

Graphics by Eli Taub. East Side Pies photo by Caroline Greene. Açai Hut photo courtesy of Açai Hut. Other photos by Eli Taub.

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Komé

Komé, a homestyle Japanese restaurant, has been serving new and exciting twists on Japanese classics since it opened in 2011.

Find out about their background and how it allows them to design their special plates of food in Instagram Worthy.

Odd Duck

Odd Duck is one of the premier high-end restaurants in Austin, serving innovative combinations of fresh ingredients to make the perfect plate for restaurant goers since opening in 2013.

Find out about how it gets these ingredients in Growing Local and find out how it uses them to make such a special experience in Instragram Worthy.

SPUN Ice Cream

SPUN is a dessert shop with a unique twist, using liquid nitrogen instead of a freezer to freeze their ice cream since it started in 2015.

Find out how this works and how it sets SPUN apart from their competitors in Instagram Worthy.

Açai Hut

Açai Hut, a food truck in Barton Springs, serves açai bowls, a traditional staple of Brazilian culture and popular superfood.

Learn more about its founding and how it operates in Local Eats.

Meet the Restaurants 7

China Comes to Austin Beef curry pocket at Chinatown, at their weekend Dim Sum. (Photo by Eli Taub.)

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A fried egg and smoked duck at the Odd Duck. Using rustic inspiration for both the dish and the presentation, the dish helps to create an unique experience for coustomers at one of Austin’s favorite new brunches.

(Photo by Eli Taub.)

Instagram Worthy

Austin restaurants making food like never before

By Eli Taub

A

new culinary tidal wave has swept through Austin, Texas, shaking up the restaurant landscape like none before. Instead of just tasting good, food has a whole new set of expectations: healthfulness, beauty, innovation, and local sourcing, among others. All values which have been part of Austin for decades, but are only just now translating onto the plate.

It all starts from the bottom: fresh and local ingredients. At Odd Duck, a top spot for Austin foodies since its founding in late 2013, local ingredients are key to their unique menu.

“Our commitment to local food is what separates us from the pack,” said Jason James, business partner and general manager of Odd Duck, “We watch our farmers continue to push the envelope on what Texas can produce. We are getting local avocados, tropical fruits, cheeses, citrus, etc., just to Instagram Worthy 9

name a few.”

This isn’t only happening at high-end restaurants.

Local ingredients are also key at SPUN Ice Cream, a dessert shop in Austin that uses the unusual method of liquid nitrogen to freeze ice cream.

“There’s a place in Comanche where we get our pecans,” explained Miranda Flores, a worker a SPUN Ice A bowl of cinnamon toast crunchies ice cream at SPUN. Using a chai spice ice Cream, adding cream base frozen by liquid nitrogen, the ice cream becomes creamier than SPUN’s competitors. (Photo by Eli Taub.) that they also use a creamery hybrid of flavors in her sushi, “I was trained in Dallas. at several Japanese restaurants in Austin With their ingredients done, the and New Orleans for sushi… I was able restaurants now make their food, while focusing on innovation. Komé, a Japanese to observe different people and different regions’ style and gain into my own style.” restaurant specializing in authentic-yetAt SPUN, innovation is the name of the innovative cuisine, makes sure to have an innovative design with every piece of their game. By using liquid nitrogen, which is regulated at -321o Fahrenheit, to freeze the sushi, even if many guests don’t realize ice cream directly in front of customers, they quite how special it is.

“For Japanese guests, oftentime it will be don’t need to use preservative and gain a a new vision for Japanese cuisine,” said very important advantage over conventional Kayo Asazu, co-owner of Komé, who uses ice cream. her personal background to create a special “The main difference is because of how 10 Bite Magazine

fast it freezes,” Flores said. “Put liquid nitrogen in it, which makes ice crystallized ice cream.”

Once the food is created, it’s time for perhaps the most important step: presentation.

Realizing that people eat with their eyes, and perhaps even their Instagram likes, making a beautiful plate of food is at the forefront of many culinary minds.

Blue crab tostada at the Odd Duck. By using the contrast of the sweet apples and a spicy chipotle shrimp mayo, the crab takes on a new and unique flavor. (Photo At Komé, Asazu

by Eli Taub.) is sure to focus best,” she said. Every piece of sushi at Komé on this aspect for every single type of fish has different accoutrements to perfectly she uses in her sushi.

“Use the flavor and color to incorporate it build on the fish, giving it a taste and beauty the fish alone can not provide.

All of this focus on other elements of a restaurant is visibly changing the minds of many of those chefs of these new restaurants.

Not only do restaurateurs like like James care about the food, every moment of being there is planned and perfected.

“We are driven to create experiences for our guests that you can only find here at Odd Duck,” James said.

Yet all of this detail work and innovation does come at some of a cost. In many cases, such as at SPUN, using these complicated techniques requires special machinery.

To deal with something as cold as liquid

“It will be a new vision for Japanese cuisine.”

-Kayo Asazu

Instagram Worthy 11

Three pieces of Aburi, or grilled, sushi at Komé, along with their special granishes. The pork belly (right) is one of owner Kayo Asazu’s favorite pieces of sushi in the restaurant. (Photo by Eli Taub.)

nitrogen, SPUN has to adapt, using special In a restaurant like Odd Duck, which machines to regulate the nitrogen and using works endlessly to prepare the perfect plate, special techniques because of the liquid it can also be a challenge. nitrogen too.

“We are always in a state of flux,” James “It requires a fan because it evaporates said, “Nailing down a dish to see it change days later due to a storm, freeze, or drought is tough.”

Yet restaurants still persevere through those challenges, because they know that providing the best possible experience for their customers is still always key. Even if it may not be the easiest thing to do, it’s the right thing to do. And that’s what really matters.

“We are driven to create experiences for our guests.”

-Jason James

and sucks oxygen,” Flores said, noting that they even have a “blowtorch for when sides get stuck” and they can’t remove the bowl the ice cream is prepared in.

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How A Cinnamon Roll is Made The Inside Scoop on a Breakfast Classic 1

Make the Batter Mix eggs, milk, sugar, and a pinch of salt.

Then, add flour until you get a smooth consistency.

2

Add Yeast After awakening yeast in water, add it to the dough. This will allow the dough to rise, giving it a perfect fluffy consistency.

3

Let it Rest

7

Add flour to make the roll easy to handle, and knead the dough. Then let it rest for an hour, to give the yeast enough time to make the dough rise.

4

Enjoy!

Bake

Roll Out

Bake in the oven for 30 minutes until goldenbrown. When done, cut the log into your cinnamon rolls.

Make the dough into a thin rectangle.

Spread butter and cinnamon sugar mix on the dough sheet and roll it into a log.

Rest and Relaxation

Let the roll sit for 45 minutes. This will allow the cinnamon to incorporate into the flavor and let it rise to its maximum capacity.

6

5 Graphics by Eli Taub Sources: Paula Deen via Food Network, Mai Nguyen via Discover Magazine

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Three tacos from Tacodeli. These Mexico City style tacos bring a type of autheticity that’s hard to find in Austin. (Photo courtesy of Tacodeli.)

Local Eats

Bringing you fresh and local restaurants in Austin

I

By Sophia Arevalo

n Austin, local businesses are as common as air; you don’t have to be looking for one to find one. However, just because local businesses are a staple doesn’t mean that they

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are always successful.

In fact, having a successful and growing business is hard to achieve. “You have to make sacrifices sometimes,” said Rodrigo Cid, co-owner of the

A customer holds an acai bowl from the Açai Hut before happily consuming it. (Photo courtesy of Açai Hut.)

Açai Hut food truck in Austin.

“You have to have determination and you have to be willing to do the work, because if it was easy then everyone would have their own business.”

As a business owner you have to keep so many things in mind. This may include how you will draw people to your business. The best way to do that is by making your business unique and different from others. Determination, inspiration, and motivation are all important because creating and running a business is a challenge for sure.

Matt Shook, owner of Juiceland, a successful juicery and smoothie joint, says that business unique and different from others.

Determination, inspiration and motivation are all important because creating and running a business is a challenge for sure.

Matt Shook, owner of Juiceland, a local successful juicery and smoothie joint, says that his inspiration and motivation is fun.

“We are highly focused on maintaining an environment that is welcoming to all,” Shook said, “We want both our customers

Local Eats 15

Coloful smoothies at Juiceland. Making these special refreshements for people is owner Matt Shook’s passion. (Photo courtesy of Jucieland.)

and our crew to feel like they’re at home!”

Everyone can agree that the most important part of creating a business is that you will be passionate about no matter what it is or how you find it.

Matt Shook found his passion after a swim at Barton Springs when he walked down the street to get a carrot-apple-ginger juice from a juice joint. He then found himself filling out a part time job application. He had discovered that making fresh juice and

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smoothies for people looking for refreshment was his passion.

For Rodrigo Cid, passion was something closer to home. Cid moved to the States from Brazil in 2007 and after gaining a degree in finance, he began working at Apple. He always wanted to start a business of his own. His sister, who co-owns the Açai Hut with him, also wanted to start a business. “Açai, is a big part of brazilian culture,” so once they both decided they wanted to start a business, finding what their

A coconut drink at Juiceland. This special presentation method, which is also edible, is a favorite of customers. (Photo by Eli Taub.)

business would be and what it would bring to the world wasn’t a hard decision to make.

Similar to Cid, Roberto Espinosa, co-owner of Tacodeli, grew up in another country. Espinosa’s family had special recipes for tacos that Espinosa brought to Austin when he opened Tacodeli. Espinosa found his passion by eating good food. Only, by eating that good food, he was also given inspiration to make better, more authentic and more unique food, so as Espinosa said, “You can taste the

passion in a lot of our recipes.”

Thus, Tacodeli was born.

The truth is, running a business is not for everyone. Those like Shook, Cid, and Espinosa all decided opening their own businesses would bring them happiness in the long run even if there were problems along the way. People called them crazy, but they beleived and persevered Each of their restaurants became a success because of their hope and motivation.

Local Eats 17

What food are you?

a Yes yes

Would you rather: Be able to (a) fly or (b) breathe underwater

b

Are you organized?

a Yes no

Would you rather: Are Be able toyou (a) freeze timeorganized? or (b) be able to read minds

b

Graphics by Ella Jarnigan

Yes Yes

Do you use social media?

You are a free spirit and very optimistic, so when people say “when pigs fly,� you fly.

You are: chicken

No

Yes Yes

Do you like to read?

You are: pork

No

You are pretty classic, but you never chicken out of a challenge due to your curiosity.

You are: calamari You are very intelligent and good at managing time, but quite distracting to others, like a squid shooting its ink.

You are: ice cream You are sweet, but a little bit of a mess occaisonally and easily distracted just like sweet, sticky ice cream.

You are: fries

Yes Yes

Everyone loves you. You are pretty healthy but also a treat on occasion.

You are: a cookie

Do you play any sports?

No

You are comforting and always there when your friends need you. You are sweet and empathetic.

Food is the heart of your health. (Photo by Ella Jarnigan.)

Eating with the Tiger How the things you eat can take control of your life and take you on your personal rollercoaster

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By Ella Jarnigan here is so much more to eating than the simplified food pyramid and trendy

diet crazes. The perfect dietary balance can be found once stress, sleep, and exercise have been examined as part of the equation.

Tina Laboy in her garden, showing an example of how you can eat healthier. (Photo courtesy of Tina Laboy.)

“Stress, access to healthy food options, difficulties with selfimage and self-confidence, bullying, depression, anxiety, as well as other personal/family issues may make healthy eating habits difficult,” said LASA High School Wellness Counselor Marissa Rivera.

Rivera sums up some of the main ways that unhealthy eating habits can be formed. This can also work the other way, where unhealthy eating can also lead to some of these issues like stress, self-image and self-confidence.

“What’s happening now is society promoting this kind of perfect

eating called orthorexia, trying to achieve perfection through eating perfectly,” said Tina Laboy, a registered dietitian based out of Austin that specializes in treating eating disorders, “and then with this super thin craze that’s going, they create a lot of issues.”

Orthorexia and obsessions with being skinny are not healthy.

They don’t promote a balance in lifestyle, and they cause a lack of proper nutrition, which will create mental struggle and mimic signs of depression, anxiety, or low selfesteem. Connor helps out people with anxiety and stress caused by these bad eating habits.

Eating with the Tiger 21

LASA Wellness Counselor’s Tips and Experiences 1. Develop a coping plan ahead of time. When you know you’re about to enter a tough week, figure out ways for you to decompress and recharge so you can face challenges. Counselors have dozens of ideas for coping skills.

2. Take brain breaks! It’s hard to work effectively if your brain is tired from information processing all day. Examples include going for a walk, spending time with pets or family, or engaging in a hobby that doesn’t involve screen time. By giving your brain a break from informationprocessing, you are giving yourself a better chance at being effective and productive during study/homework time.

3. Get help. Talking to a trusted adult as soon as you start feeling overwhelmed can be a huge help. Often times students wait a long time to ask for help, which can sometimes lead to more serious issues.

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Margaret Connor was a biology major in college and struggled herself with eating issues. This was an inspiration for becoming a nutritional therapist. (Photo courtesy of Margaret Connor.)

“When blood sugar drops, if you’re prone to anxiety you will be stressed in that moment,” Connor said. “If you look at the cellular level of the body at that time, it’s the same as a stress response as if you’re almost being attacked by a tiger.”

Eating a whole bunch of grains and not enough protein, fibers, or vegetables can cause a drop or fluctuation in blood sugar and can make a body go through a roller coaster of stress where they are more prone to anxiety. However, people can stabilize their stress by eating more nuts, eggs, meats, and vegetables instead of a ton of carbs like bagels and cereal.

“If you’re already stressed and

Laboy suggests gardens as a great way to eat healthy without even leaving your yard. (Photo by Ella Jarnigan.)

then you drink coffee, your body is still thinking that you’re playing with the tiger,” Connor said.

Connor is not a fan of high schoolers drinking so much coffee. If someone tends to be stressed often, coffee doesn’t serve their body right. Yes, it may seem like a life saver after long nights of studying and homework, but it will make the day be so much more painful. Caffeine mimics the stress response massively and makes sleep schedules crazy, so if somebody is already stressed out, it’s only going to add to the anxiety.

The first thing Margaret Connor asks her clients is how their sleep, eating, and exercise currently are.

They all tie together and influence

each other in the unpleasant cycle that bad nutrition causes. When someone isn’t thinking about what they eat, it can cause them to make poor decisions on what to eat and form a routine that’s hard to break. The cycle can flow the other way as well--If they eat unhealthy, then they won’t have proper nutrition and energy and won’t be able to function as well as they could and they could fall behind and become stressed.

The perfect balance is different for everyone, but it can be found by eating a wide variety of foods at every meal. The rewards are worth the little extra effort put in thinking about food.

Eating with the Tiger 23

Best in Cooking We asked 100 Austin teens to choose their favorite restaurant to go to for burgers, tacos, ice cream, and pizza.

Best Burgers Phil’s Ice House: 3% Mighty Fine: 12% Other: 14%

Frank and Angie’s: 2% Other: Pinthouse Pizza: 20% 15% Home Slice: 38%

East Side Pies:

Dan’s: 3% Hopdoddy’s: 33%

P. Terry’s: 35%

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Perfect Pizza

25%

Top Tacos

70% Amy’s Ice Cream

Torchy’s Tacos: 69% Other: 16%

Taco Deli: 12%

Veracruz All Natural: 1%

Winners

6%

The Science Cream

8%

Dolce Neve

Holla Mode

Other 15%

Taco Joint: 2%

1%

Ideal Ice Cream

In the ice cream category, the Austin based chain, Amy’s Ice Cream, was the cream of the crop. As for pizza, Home Slice took the biggest piece of the pie. In the burger category, P. Terry’s and Hopdoddy’s were a close match, but the 50s themed chain pulled ahead. Torchy’s Tacos’ giant win is no surprise. After all, their tacos were even “damn good” enough for the former president!

Graphics by Caroline Greene 25

East Side Pies location on 1401 Rosewood Avenue. (Photo by Caroline Greene.)

Growing Local From Odd Duck to East Side Pies, Austin based restaurants are choosing small local farms over large scale corporations.

By Caroline Greene

M

any people love the food at restaurants, but few actually think about where restaurants get their ingredients. In the last five years, there has been a push for restaurants to purchase their ingredients from local farms in the Travis County and Bastrop area, as well as at farmers’ markets right here in the city of Austin.

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Amy Gallo, the Farm Direct coordinator at the Sustainable Food Center (SFC) in Austin, explains that the SFC organizes farmers’ markets and promotes access to fresh healthy foods from local farms.

On the importance of farmers’ markets, Gallo believes “Farmers’ markets give agricultural producers and small local food businesses direct access to customers,”

and “Vendors can sell their wares directly to consumers which provides immediate feedback on how they are doing. This allows them to meet demands and make quick changes in response to a rapidly changing economic environment.”

Buying food locally benefits the consumer too: “You know where your food comes from, you meet the farmers and ranchers and develop long-lasting relationships with these amazing people,” says Jason James, the General Manager at the Odd Duck, located on South Lamar. Since it’s founding in 2013, Odd Duck pledged to use solely ingredients from farms in and around the city. James

“It’s always exciting to discover new farms with new ingredients, but it’s all about using what is available to you.”

-Bryce Gilmore

explains that ingredients bought locally are of the best possible quality, grown sustainably and during the correct season. If produce is grown locally, it can be brought in fresh each day, meaning less preservatives are used during transportation.

Bryce Gilmore, executive chef of Odd Duck, chimes in: “It’s always exciting to discover new farms with new ingredients... it’s all about using what is available to you.”

Of course, making a menu off of limited ingredients can be difficult, especially for East Side Pies, a restaurant on their way to locally sourced produce and meat.

“Central Texas’ onion season just ended last week!” says Randall Holt, chef and General Manager of the East Side Pies. For East Side Pies, this means onions as a pizza topping is long gone. It’s not just onions that go in and out of the kitchen either. “[Some foods] we use in our daily

Above: Amy Gallo, Farm Direct projects cordinator, at a farmers’ market outside Austin. (Photo courtesy of Amy Gallo.)

Right: Randall Holt, the executive chef and General Manager of East Side Pies, poses for a picture in his chef apron. (Photo courtesy of East Side Pies.)

Growing Local 27

program as the seasons change, but most of the time aren’t on our full-time menu,” Holt elaborated.

Sometimes, small farms just can’t meet the amount of food restaurants need. “As soon as I can find [a farm] that will work with the volume we require, [East Side Pies] will also be switching to local or organic chickens as well” said Holt, but until then, the restaurant is forced to use outsourced poultry.

As a solution to this demand, Gallo says that “If more food was bought directly from growers, farmers would have more incentives to grow their farms, hire more employees, hone their farming practices and grow what consumers really want”. For a local system to work, more people need to buy their food

Jason James poses on top of his restaurant, Odd Duck. Bryce Gilmore, executive chef of Odd Duck, holds produce at a downtown farmer’s market.

(Photos courtesy of Richard Casteel.)

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directly from farmers’ markets and ranches.

The SFC is helping with that. “Farm Direct helps connect growers with sales outlets, but also works to change the minds of people who have been hesitant to embrace the terms local, organic or sustainable because of the perception of increased cost or barriers to availability,” Gallo said. “Farm to work opens up whole office buildings to a cost effective and easy way to pick up fresh veggies weekly.” Gallo’s goal is that “farmland stays

“Farmers’ markets give agricultural producers and small local food businesses direct access to customers for a relatively low buy in.”

-Amy Gallo

Above: Vegetables in Odd Duck’s vegetable garden on Sotuth Lamar. Right: Sign covered by vines in front of Odd Duck. (Photos by Caroline Greene.)

farmland, community members have access to fresh healthy food and farmers’ markets are an integral part of our community.”

However, farmers face big challenges too, specifically in the weather department.

“There can be an unexpected unavailability of ingredients, and seeing the farmers lose product over bad weather is always disheartening,” said Gilmore.

Of course, the natural disaster in recent memory wasn’t to kind to those who worked the land.

“Hurricane Harvey hit some of our farmers really hard” said Gallo. But the people came together, “It was amazing to see the community come together and support each other during that time, both in physical ways and financial. Seed companies gave free seeds away, volunteers offered to give labor to farmers whose fields washed away.”

When everyone shops and eats local, “It becomes a fun, tight-knit community when

“It’s better for the environment, it’s way better for our bodies, and sustainable agriculture rules!”

-Randall Holt all of us see each other at farmers’ markets, farm stands, and community events hosted by restaurants and local farms teaming up together. It’s better for the environment, it’s way better for our bodies, and sustainable agriculture rules!” said Holt. Here at Bite, we have to agree.

Growing Local 29

Healthy Recipes

Healthy Buttermilk Pancakes Ingredients:

-1 banana (optional)

-1 cup all purpose flour/whole wheat flour -1 tsp. baking soda -1/2 tsp. baking powder -1/4 tsp. salt -1/2 tbsp. unsalted melted butter -1 egg -1&1/2 tsp. vanilla extract -1/2 cup low-fat buttermilk -1 tsp. pure maple syrup -1/4 cup plain nonfat Greek yogurt

Directions:

Directions:

Raspberry Pineapple Smoothie Ingredients:

-1 cup coconut milk/orange juice -1 cup frozen or fresh raspberries -1 cup frozen or fresh cut pineapple

-Combine all ingredients in a blender. Add ice chips into blender (If you used frozen fruit, this step isn’t necessary).

-Blend on high until smooth.

-Serve cold & enjoy!

Graphics

by Sophia Arevalo 30 Bite Magazine

-Whisk flour, baking soda, baking powder and salt together in a bowl.

-In a different bowl, whisk the butter, egg, and vanilla. Then, begin to add in buttermilk and maple syrup while still whisking.

-Add the yogurt and flour mixture and stir.

-Prepare a large pan/grittle with nonstick cooking spray and preheat over low heat.

-Put around 2 tablespoon sized scoops of batter onto the pan. Allow the pancakes to cook for 2-3 mintues, slide a spatula underneath and flip over. Let that side cook for another 1-2 mintues until a golden brown color.

-Serve hot & enjoy!

Lentil Vegetable Soup

Aรงai Bowl

Ingredients:

Ingredients:

-2 tbsp. olive oil -1 medium sized onion (diced) -2 cloves garlic (minced) -4 carrots (sliced) -3 stalks of celery -10 oz can black beans -1 cup brown lentils -1 tsp. cumin -1 tsp. oregano -Freshly ground black pepper -1-2 tomatoes (diced) -4 cups vegetable broth -1/2 tsp. salt

Directions:

-Saute onion, garlic, celery and carrots for about 5 mintues.

-Drain the can of black beans and put the beans and the diced tomatoes in a medium sized pot.

-Add the lentils, cumin, oregano and freshly gound black pepper.

-Add the vegetable broth and stir.

-Heat to medium high and let the pot come to a boil. Then, turn the heat to low, place a lid on the pot and let simmer for roughly 30-40 mintues.

-Add salt.

-Serve hot & enjoy!

-1 packet of frozen aรงai puree -1 banana -1 tbsp. almond butter -1/4 cup of coconut milk -1 cup frozen or fresh mixed berries -1 scoop protein powder (optional) -Coconut flakes -Chia seeds

Directions:

- Blend aรงai puree, banana, almond butter, coconut milk, berries and protein powder together in a blender on high until smooth.

- Pour into a bowl and add sliced berries, banana, coconut flakes, chia seeds, and/or your own choice of toppings.

-Serve cold & enjoy!

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Front and back cover photos by Eli Taub.