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Booch with a Buzz Boochcraft, a company born out of a garage in San Diego, recently made its way to Arizona. The high-alcohol kombucha promotes the product as a “better for you” alcoholic beverage as an alternative to beer. Every Boochcraft blend contains all of the traditional health benefits of its low-alcohol counterpart but with a 7% alcohol by volume punch. Using only certified organic ingredients, it is gluten-free, raw, vegan, and contains living probiotics. Boochcraft is available in four-pack 12-ounce cans, 1/6 and 1/2 barrel kegs and a sleek 22-ounce glass bottle that is now for sale in 10 different locations around the Valley including the Whining Pig downtown, Bottle Shop 48, Jobot Coffee & Bar, First Draft Book Bar, Sun Devil Liquors and more. The three flavors offered locally include Apple Lime Jasmine, Grapefruit Hibiscus Heather and Ginger Lime Rosehips. The company gives back 1% of gross sales to nonprofits that promote sustainable food systems, and created a program called Farm to Families that aims to bring fresh regenerative produce to underserved families. www.boochcraft.com.
Lentil Fetoosh Salad Recipe provided by Pita Jungle, www.pitajungle.com. Serves 4 people
On-the-go Fuel This squeezable nut butter combines a blend of healthy and high fat ingredients, including MCT and other nutrient dense superfoods, into small pouches that you can take with you anywhere. The company just relaunched with new and easier-to-use packaging and their own commercial kitchen. Last month, they launched a new flavor, Strawberry Lime, released in 10-ounce jars, as well as keto chocolate chips. www. fatfitgo.com.
SALAD
¼ cup Pita Chips
2 cups of lentils (Beluga lentils preferred)
Red Wine Vinegar
1 cup of long grain rice
Salt
1 head of chopped romaine lettuce 1 cup of cucumbers (cut in halves) 1 cup cherry tomatoes 2 diced carrots
Olive Oil
Pepper Butter 1 yellow onion thinly sliced (for caramelized onions) RED WINE VINAIGRETTE
2 sliced radishes
¼ cup red-wine vinegar
¼ cup diced red onion
1 tablespoon of Dijon mustard
2 teaspoons of sumac
Salt and black pepper to taste
2 tablespoons of chopped fresh mint
½ cup extra-virgin olive oil
Mix all vinaigrette ingredients together to make dressing and set aside. Cook beluga lentils and rice, then mix them together in a mixing bowl. In a separate mixing bowl add chopped lettuce, cucumber, tomatoes, carrots, radishes, red onion, sumac, red wine vinaigrette, mix well and add salt and black pepper to taste. Fold under the broken pita chips. Caramelized Onions: Melt butter in a skillet with a pinch of salt. Cook onions on low heat and stir from time to time until golden brown. To Serve: Place rice and lentils on a plate, add the lettuce mix on top and sprinkle the fresh mint as well as some pita crumbles and the caramelized onions.
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ScottsdaleHealth
05/19