Oh summer nights, how I love you. Especially Fridays, Saturdays and Sundays… because the Asian Garden Mall in Westminster CA has a summer weekend night market with the yummiest food. If I ever feel the travel bug and can’t whisk away, I’ll explore a neighborhood nearby – new faces, new food, new culture. It’s just what I love. Little Saigon in Westminster is one of my favorite places. It’s a wild night pack full strange Karaoke, adventurous eats and exciting crowds!
Nuoc Mia is my fave! Fresh sugarcane juice… It’s delicious, nutritious and alkalizing. It has unexpected health benefits – loaded with calcium, chromium, cobalt, copper, magnesium, manganese, phosphorous, potassium and zinc. It also contains iron and vitamins A, C, B1, B2, B3, B5, and B6, along with a high concentration of antioxidants. It has a low Glycemic Index = a steady release of energy without crashing! It promotes healthy skin, hair and nails + tastes amazing! I like to blend it with green kumquats! Mmmmmmm
Grab a chair! Any chair!
Grilled prawns, squid and sweet corn!
Make-you-own-pizza night! Dan and I thought it would be fun to have some friends over and make our own pizzas at home. We got all the fixings…dough, sauce, cheese, sausage, pepperoni, basil, olives, veggies etc. D snagged a few mini pizza boxes from our local Mom n Pop pizza shop around the corner and he boxed up our babies and headed to the beach to catch the sunset. It was a perfectly “cheesy” summer evening.
Ahhh I’m hungry…what do we have? I was looking for something citrusy, summery, zesty, sweet and tangy with a bit of kick. OK, this will do! Cold buckwheat noodles with mango, tomato, basil, garlic, lime, crushed peanuts, bell peppers & carrots topped with a creamy, salty/sweet/spicy peanut sauce. Awww yes, that’s what I want. Flavor explosion! Fast and easy sort-of-Thai-inspired cold summer noodles. The Bub and the Hub give it a thumbs up.
3 cups of buckwheat noodles
3 mangoes (thinly sliced)
1 cup cherry tomatoes (halved)
10 fresh basil leaves (chopped)
2-3 cloves garlic (minced)
2 tbsp peanuts (crushed)
1 bell pepper (sliced)
1 carrot (thinly sliced)
*1 lime (quartered for squeezing on top)
Throw it all together in a big bowl.
1/3 cup olive oil
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp creamy peanut butter
1 tbsp brown sugar
1 tsp ginger (minced or powder)
1 tsp sriracha
*Whisk Whisk Whisk it up! Pour on top.
Bubbalove wanted to help model the dish. Super chef in the making right here.^
We drove down to Laguna and had lunch at Urth Caffe. Our friend Avalon showed us the cutest little “Hidden House” coffee shop on the most charming street – Los Rios in historic San Juan Capistrano. They say it’s the oldest continually occupied neighborhood in California (since 1794). Tiny adorable cottages along a dirt road with tall jacarandas, pepper trees and prickly pear cactus.
^^^Mmmm lox & bagels plate + eggs benedict, Japanese matcha latte and coffee.
^ Los Rio Street Hidden House Coffee. It’s pretty adorable. D and I took our Mama’s here last Sunday and they loved it. We sat out on the patio and listened to the live Jazz band across the street – sipped on iced mocha’s and munched on salted caramel brownie bars, lavender biscottis and almond croissants. Definitely a Mom place…cute street, adorable cafe’s, tea rooms and a few tiny shops.
The garden behind the adobe house.
The door from The Blas Aguilar Adobe AKA Casa de Esperanza, or House of Hope. In 1794, the Mission San Juan Capistrano built a number of adobes to house soldiers and the local Native Americans who worked at the mission.
Another historic house –> converted into a lovely little restaurant. Supposedly my cousin’s favorite spot. I haven’t tried it yet, but she said it’s amazing. The Ramos House Cafe.
We ended our day with a picnic dinner on the beach. These summer weekends are heavenly!
Apricot vanilla bean cashew cream topped with berries and drizzled with vanilla bean agave. A simple and satisfying summer treat. Gaaaaw just look at those little vanilla bean specks!
1 cup cashews (soaked in water overnight, drained)
1 ripe apricot
1/4 cup filtered water
1 tbsp agave
1 tsp vanilla bean paste
1 tsp cinnamon
1/4 tsp nutmeg
Blend all ingredients in a food processor until smooth.
Top with berries and more apricots. Drizzle with vanilla bean agave.