The Void and Neztra

As many of my friends know, I once lived in Nairobi, Kenya in East Africa. I have fondest memories of this country, the people, culture and the food. I have to be honest, the food was an acquired taste. It is in general milder tasting, often with texture completely foreign to the western palette, but once you get use to it, a plate of mashed plantains can be quite exquisite.

While my family got settled in to our new home on the equator, my mother hired a housekeeper/cook named Jerita. With her tiny, birdlike frame, huge, beautiful smile and calm, almost zen-like composure, it was hard to believe that she had four children of her own and a huge extended family to support. Jerita cultivated many skills than made her the central figure and matriarch of her family, but cooking was where she truly shined. From ugali, a maize-based, grit like side dish, to irio and githeri, she was an ambassador of traditional Kenyan fare to my family.

Since leaving Kenya and the incredible Jerita in my past, I have often craved the unique flavor of one of Kenya's siganture dishes, Sukuma Wiki. A simple vegetarian stew of kale, tomatoes and spices, the flavor and earthiness brings me right back to a specific moment - my mother's kitchen in Kenya where while a little ghost gecko peered at me from the corner of the room and a panting dog lounged in a patch of dappled sunlight in the open doorway to the garden, I watched my mother avoid stepping on the fallen fruit of our avocado tree in the backyard while she hung laundry on a line. Meanwhile, a huge pot of Sukuma Wiki simmered gently on the stove and Jerita hummed softly as she gently lifted the lid and stirred the fragrant, steaming goodness inside. As long as there is Sukuma Wiki, that memory will always be with me.

So here it is, my recipe for one of Kenya's culinary treasures, Sukuma Wiki:

6 cups of fresh, washed and roughly chopped kale
2 TBSP vegetable oil
6 fresh cloves of garlic, crushed slightly, but still whole
1 cup of diced, white onions
1 can of Rotel or spiced tomatoes and peppers
2 cups beef broth
2 jalapeno peppers, seeded and chopped
1/4 cup cilantro, finely chopped
Salt and pepper to taste

Optional:
a dash of cumin
a dash of curry powder

Note: With fresh, not-sold-in-a-bag kale, to ensure there is no grit in your dish, I recommend filling a large pot with water and submerging the kale in the pot, agitating slightly to release the grit. I usually repeat this about three times with fresh water, then I give the leaves a ten minute vinegar bath to sanitize the leaves a bit. Then I drain the water from the leaves on a clean hand towel before chopping.

1. In a large, thick-bottomed pot, heat the olive oil over medium temperature.
2. Crush slightly the garlic cloves to open them up, but do not chop them up into small pieces. Also chop the onion into large pieces (about 1" cubed). Add garlic and onions to the pot and saute until the onions become limp an clear.
3. Remove the seeds from the jalapeno pepper along with the white ribs in the inside of the pepper. This will tone down some of the heat. If you prefer a lot of spicy heat, leave the ribs and if you are VERY adventurous the seeds as well. Dice into 1/4" pieces. Add to the pot and saute for another couple of minutes.
4. Add the can of Rotel or spicy peppers and tomatoes and the beef broth. Bring to a low boil.
5. Turn the heat down to medium low (about a three on your stove dial) and add the cleaned and chopped kale. Place a tight lid on top and let cook for five minutes. Stir the leaves and continue cooking for another ten or until the leaves are soft like cooked spinach.
6. This dish can be a bit soupy, so if you prefer less liquid, instead of pouring it out or draining it when serving, simple allow the kale to cook a little longer without the lid to reduce the liquid.

Enjoy while still warm on top of ugali, basmati rice, chapatis or with a side of dry-fried potatoes.

I know what you are thinking, water is water and it is silly to waste money on something that is delivered right to your kitchen and is practically free. In theory, I have always agreed, but that was before I was introduced to SmartWater.

Most bottled water is spring water, which means to me that it could really contain any number of impurities, but the flavor is there. The flavor of some spring water remind me of camping in Colorado next to an ice cold mountain stream. Distilled water, impurity free, is a safe bet, but lacks any flavor. It is flat and pointless.

SmartWater is a combination of the two; distilled, but infused with electrolytes that lend a sharpness and depth to the flavor of the water that is missing in other distilled waters.

I am hooked! I just wish it wasn't so costly. I limit myself to one bottle a week that I then fill with water from my PUR water filtered tap at home. The water doesn't taste as good, but I cannot financially, or ecologically justify drinking only SmartWater.

On a side note, I do have to ask, Glaceau, why Jennifer Aniston? That had to be a costly investment. I am curious to see how her endorsement will affect sales. I am not blown away by the promotional campaign.

Still, Neztra recommends this brand for bottled water drinkers.

Standard disclaimer: I am not paid nor have I been blackmailed by Glaceau to endorse this product. Besides, who even reads this blog? Seriously.

Continuing on the theme of taste vs. nutritional benefits, my latest product passion is one that I have been yearning to find for years.

When I lived in East Africa, I was introduced to the flavors of India and became an immediate fan. I still remember my first bite of searing hot Indian curry over cardamom rich basmati rice. It was like nothing I had ever tasted and something I couldn't imagine spending my life without. Sopping up the rich, creamy sauce left over from the Palak Paneer with warm, slightly smokey and softly buttered hunks of Naan was the best part.

Since then, every few weeks, I get a craving for some Indian curry and yes, there are restaurants in the area that boast a solid Punjab style Indian menu, but it isn't cheap and the ghee used in most of the recipes I love is as calorie rich as it is flavorful, which is why when I discovered packets of shelf stable and healthful Indian dishes by Tasty Bite, I experienced foodie Nirvana.

Now if you are like me, you have been to those dusty little Asian food stores where the products on the shelf are six months or more past their "best by" date and even when you get home, the scent of Naag Champas clings to the dingy packaging of whatever it is you have purchased. The flavors of the shelf stable Indian dishes you can buy at an Asian grocer have mild, toned-down spice profiles, more fat than anything else and are usually very runny and leave me unsatisfied. Tasty Bite is worlds away from those shadows of Indian culinary fare.

Full of spicy punch and large, recognizable chunks of veggies and beans, these shelf-stable, 90 second prep entrees in a bag are the next best thing to either spending three hours cooking in my own kitchen or spending $20 plus in a dark, dubious restaurant sandwiched between a head shop and a mostly deserted bar on a Friday night in the bad section of town (because, let's face it, those are the Indian restaurants that have the most authentic and delicious offerings).

The best thing is though, most of the products I have tasted run 200 calories or less per serving and they are a meal unto themselves!

My favorite is the Madras Lentils. It is like a spicy vegetarian chili with hints of ginger, cumin, cardamom and other delicious and punchy flavors. Another favorite is the Chunky Chickpeas in a garlic and ginger sauce. By itself or in a salad, the dish is hearty and wonderful.

If you are in pursuit of a low calorie, high fiber, low fat meal option, Tasty Bite products are right up your alley. Enjoy in good health!

Once again, I need to state that in no way are my statements endorsed by Tasty Bite(R) nor am I paid in any way for this review. I am simply passionate about this brand.

Eating healthy is a daily challenge. When choosing between a handful of carrots or a handful of M&Ms, making the healthier choice is like pulling sugar-rotten teeth. But since I am dedicated to becoming the incredible shrinking woman, I am on a quest to find tasty, healthy snack alternatives. When I stumbled upon PopChips, I discovered savory snacking nirvana.


Each 0.8 oz. bag has only 100 calories and more flavor than any baked chip I have ever tried and most fried chips as well. The Popchips web site has this to say about their product,

"We start with wholesome potatoes, add a little heat and pressure, along with a little snack magic. And pop! It's a chip."

Neither baked nor fried, this snack is a whole new world of delicious. There are currently seven flavors to choose from and each one of them is incredible. My favorites are Salt & Pepper and Barbecue, but even the Original, simply salted, is tasty.

If you are watching what you eat, you owe it to yourself to give them a try. If not available in your area, you can purchase them online through Amazon.com.

And for the record, no, I have absolutely no connection to PopChips nor am I paid in any way for this endorsement. I merely love these snacks.