There’s nothing more irritating than buying something that you think is good for you and then realizing, it’s not. After the interview below with Brooke Rewa, owner of mylk by Made With Love Wellness Co, I finally decided to look up the ingredients to the almond milk my husbands likes me to buy and… yikes. I can see all the icky ingredients she pointed out to me: added sugars, gums, binders, fillers and oils. Also, when I looked up the nutritional facts, I realized, there’s nothing nutritional to the almond milk I was buying at all.
According to Brooke, “not all plant milks are created equally and just because it’s a plant milk doesn’t mean it’s actually healthy” and after researching many other store brands of plant-based milks, she’s totally right. Originally, juice started as a beverage line under Made With Love Wellness Co, then came the mylk, which has been very successful.
After mylk was also such a hit at my recent Shared Plates fundraiser for the L.A. Kitchen, and after tasting many of the different flavors from Brooke’s line, I am officially making the switch in my almond milk to mylk and I hope you’ll join me! Check out my interview with Brooke below!
GOF: Why did you decide to cut out dairy?
BR: Well, I never liked the taste of milk. My parents would make us drink a glass of milk with dinner every night and I would plug my nose and chug mine to get it down as quickly as possible. I cut out dairy when I was in my early teens mostly because I loved animals and as I learned about the practices of most big dairy farms, I got really grossed out. Plus, it never made me feel that well.
GOF: Do you remember when and how you discovered almond milk?
BR: I was pretty young when I started drinking non-dairy milks but honestly, I started with soy. It was all the rage back then and the most widely known. Freshman year of Collage, I moved to San Francisco and that’s when I found almond milk and there was no going back!
GOF: When it comes to making your own almond milk recipes, what is the process like for you?
BR: Making the recipes is my favorite part! I’ve never made a plant milk recipe I didn’t like actually. I always joke, as a kid I never competed in talent competitions because I didn’t really have a talent. But if I could go back to my childhood, with my recipes now, I think I’d have a good chance at taking home some prizes!
GOF: Have you had any recipe blunders when you were creating your products?
BR: I actually have a strange knack for getting it right (or at least tasty) the first time. Other than the literal messes I make, not really. My staff pretty much cringe when they see me coming for the kitchen as I am definitely very messy in there. I have certainly had a few face fulls of blender contents in my day… putting the lid on is very important!
GOF: I see you grew up on a farm in New York, what brought you out to LA?
BR: My grandparents actually had their own dairy farm, so I spent a lot of time there. I came to LA after film school to work in film/tv. Health and wellness were my other passions but I had no idea how to make a living pursing a career in those areas.
GOF: How long did you take you to go from selling at farmer’s markets to selling in shops and cafes?
BR: Selling wholesale was really my plan all along so they kind of went hand in hand. The farmer’s market was great because it paid immediately and allowed me to put money right back into my business. Wholesale accounts usually take anywhere from 7-30 days to pay, so you have to have a little financial support to get those accounts going.
GOF: Any new flavors coming up that you’re excited about?
BR: Yes! We are planning for the launch of our new Single Serving and Concentrate Frozen Mylks. Hopefully by January 1st, 2019 you will be able to order Goodmylk to your door anywhere in the US!
GOF: What is your favorite flavor of mylk or juice?
BR: Matcha Mylk, always. But Nut Nog is coming, during the holidays, that one!
GOF: Is there anything in the health/lifestyle world that you’re tired of seeing on Instagram?
BR: Oat milk. I could go on but instead, I encourage people to do their own research. The oat milks on the market are very dangerous for daily consumption.
GOF: Are there any restaurants in LA that you think live up to Made With Love standards?
Whole roasting a fish intimidated me for a long time. Clean out the insides? No thanks. It sounded a little too chef-y. Far beyond my capabilities. Or, so I told myself.
But, a few years back, I was craving a dish my family made for years. So, I decided if my Nonni can do it, so can I. Now whole-roasting is one of my absolute favorite ways to prepare multiple types of fish! Overcoming kitchen fears is the best!
If you are new to whole roasting fish, branzino (also, called Mediterranean sea bass) is a great place to start! It’s small in size and has a wonderful flaky white flesh! Due to prevalence on restaurant menus and increasing popularity, its easy to find at fish markets and specialty grocers year-round – regardless of where you live!
Branzino are native to Mediterranean waters although most of what’s available in North America is farmed off the coast of Greece. Nonetheless, this fish and method of preparation are extremely popular throughout the Mediterranean region – including where my family is from in Sicily! Using a simple salt crust technique to lock in the moisture, we can roast a moist, tender, flaky, and flavorful result every time! Gorgeous, healthy, flavorful, and roasts to perfection in only 20 minutes; what’s not to love?
Lets get started! The video shows the step-by-step method, and the full recipe is listed below!
Whole Roasted Sicilian Style Branzino
35 minutes, 2 servings per fish
For the Branzino:
1 – 1.5 lb. whole branzino (per 2 persons)*
½ tsp. kosher salt
½ sliced small lemon
½ small shallot, thinly sliced
2 fresh mint sprigs
parchment lined baking sheet
For salt crust:
2 large egg whites
~ 1 lb. kosher salt
2 tbsp. balsamic reduction**
1 tbsp. + drizzle high quality extra virgin olive oil (about 1 tsp.)
2 tbsp. freshly chopped mint leaves
juice from ½ lemon, divided
zest from ½ lemon
freshly cracked black pepper
½ tsp. plus more for seasoning
pinch of Himalayan pink salt
1 small shallot, thinly sliced
½ lb. asparagus spears, ends trimmed
2 garlic cloves, smashed and minced
mint leaves for garnish
*At most seafood markets and specialty grocers, you can request that they gut the fish for you. Just make sure that they leave the tail and head alone! The fish must remain whole to lock in moisture!
**To make balsamic reduction, place ¼ c. balsamic vinegar on stovetop over medium high heat. Bring to a simmer then reduce heat to medium, swirling every minute or so, continue to simmer for 4-5 more minutes until balsamic has reduced by about half (this will yield 2 tbsp.). Immediately transfer to a heatproof bowl and set aside. This can be done up to 2 days ahead if desired. Store in an airtight container if making ahead.
Arrange oven racks in upper and lower thirds of the oven. Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment.
If your fish has not already been gutted: make an incision from the belly side beginning just below the head and continuing to the tail end. Remove all guts and organs. Rinse inside and outside of the fish clean.
Once your fish has been gutted, season the inside of cleaned branzino with salt. Arrange slices of lemon, sprigs of mint, and thin slices of shallots inside each fish. Secure by wrapping fish with kitchen twine. (This step can be completed up to 2 hours ahead if wrapped and refrigerated.)
On a separate rimmed baking sheet, place trimmed asparagus, 1 tbsp. olive oil, ½ tsp. kosher salt, minced garlic cloves, and the small sliced shallot. Toss to coat asparagus. Set aside.
To make the paste for the salt crust, use a fork to combine about 1 lb. of salt with enough egg white to form a paste in a bowl. For me, this was 2 large egg whites. Spread a thin layer of the salt paste on the parchment paper lining the prepared baking sheet. You only need to cover the surface area where the fish will lay. This should use about 1/2 of the salt paste. Then place fish on top of salt paste layer and arrange remaining salt paste over the top of the fish in a thin layer. You want to cover the entire surface area of fish because the paste forms the crust that locks in both flavor and moisture.
Transfer both baking sheets to the oven and roast for about 20 minutes. Roast fish on top rack and asparagus on bottom rack. After 20 minutes, remove fish from oven! Give asparagus a turn and roast 5 minutes longer.
Allow fish to rest for 4-5 minutes before removing the salt crust. Use your hands and dull knife to peel away the salt crust. It should come off very easily and often in large sections. Discard salt crust.
Remove asparagus form the oven.
Remove the twine and try to remove as many additional bits of the salt crust as possible from the fish. Work carefully so that the fish doesn’t completely fall apart.
Transfer branzino onto the baking sheet with the asparagus. Working with one side at a time, make an incision down the spine of the fish and near the fish’s tail, so that the skin can easily be peeled and rolled away from the meat. Roll the skin away until you reach the fin/gill region. The fish’s skin worked hard to lock in the fish’s moisture and flavor in the oven. The combination of the steamed flesh and the skin’s contact with the salt paste will make it very easily peel off of the fish’s tender flaky tasty flesh. Carefully flip the fish over and repeat this step on the other side.
On a 1 – 1.5 lb. fish, the meat from one side of the fish is about one serving.
Add a squeeze of lemon juice, drizzle of olive oil, pinch of kosher salt and Himalayan pink salt, chopped mint leaves, lemon zest, and freshly cracked black pepper. Serve with roasted asparagus and crispy shallots. Garnish with slice of lemon and a few mint leaves.
Scent is inextricably linked to the acts of cooking and eating. My nose tells me when the onions are getting ready to caramelize and it warns me that if I don’t take that skillet off the heat, right this second, the pecans will be beyond toasted. As a child I would rub vanilla extract behind my ears for “perfume.”
Recently, I decided to experiment with DIY solid perfume. I wanted to capture some of my favorite food scents into wearable form! I asked Julianne what she thought a “signature scent” might be for Girls on Food. She suggested notes of juicy blackberry, warm and spicy Kentucky bourbon with a whisper of freshly-ground coffee…it was spot on.
I’ve created combinations like Madagascar vanilla and bourbon (a classic and delicious pairing) fig, grapefruit and rhubarb. Want to make your own? All you need is some beeswax pastilles or bars, a carrier oil (I used sweet almond oil), essential oils of your choice and some tins. Before I settled on these tins, I recycled mint tins. I’ve also ordered some vintage lockets from eBay and filled them with a few teaspoons of perfume. Instant wearable perfume in a variety of ways. It’s up to you! Get creative. I even ordered some cute sticker labels!
It sounds complicated, but it’s really not. To make the base, you melt the beeswax and almond oil together over a double boiler (I use a glass bowl set over a saucepan), take it off the heat, add drops of essential oils and pour it into the container of your choice.
The Girls on Food blend is sweet and fruity without being overpowering. The Kentucky bourbon and coffee are warm, earthy, and spicy. Read on for the recipe and create your own signature scent.
DIY Solid Perfume
1/2ouncebeeswax (one half of a 1-ounce bar)
2tablespoonssweet almond oil
50-60drops essential oils of your choice
tins of your choice
Melt beeswax and almond oil together in a glass bowl set over a saucepan of simmering water.
When wax is totally melted, remove the bowl from the heat.
Stir in your essential oils.
Carefully pour into tins.
Put tops on the tins quickly and carefully, without disturbing the mixture.
Let perfume set for 10 minutes or until it is solid.