Archive for the ‘FOOD’ Category

07.25.16

COCONUT CHAI ICED COFFEE

coconut chai iced coffee | designlovefest

we finished the coffee bar in our studio just in time for the annual los angeles heat weave which means we had to move from hot coffee to iced. (ps we got our coffee bar credenza here!) i usually drink my iced coffee black but i also appreciate the occasional sweet coffee drink and this coconut iced coffee is the perfect amount of sweet and spicy. it was easy to put together and the simple syrup will keep for a week in the refrigerator so you can keep making this drink on repeat. – joanie

coconut chai iced coffee | designlovefest coconut chai iced coffee | designlovefest

chai iced coffee
serves: 4

how to make it:

spiced simple syrup – place one cup of water and one cup of coconut sugar in a sauce pan over medium heat, heat and stir until sugar is dissolved. while it’s still hot mix in 1/2 teaspoon each of the following – cinnamon, ginger, cloves and cardamom. stir until dissolved. set aside to cool

• place one can of full fat coconut milk in a sauce pan and bring to a boil, reduce heat and let simmer for one hour, until thick. set aside to cool.

coconut chai iced coffee | designlovefestcoconut chai iced coffee | designlovefest coconut chai iced coffee | designlovefest coconut chai iced coffee | designlovefest

• place ice in tall glass, add 2-3 tablespoons of simple syrup, fill with cold brew leaving an inch of space at the top of the glass (i prefer to make my own cold brew using this coffee pot).

coconut chai iced coffee | designlovefestcoconut chai iced coffee | designlovefestcoconut chai iced coffee | designlovefestcoconut chai iced coffee | designlovefest

• top with 2 – 3 tablespoons of the coconut cream. enjoy!

coconut chai iced coffee | designlovefest coconut chai iced coffee | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

07.19.16

CHICKEN SALAD LETTUCE WRAPS

chicken salad lettuce wraps | designlovefest

i don’t know if it’s because i grew up in a family of 9 but i’m always looking for easy recipes that are beautiful and feed a group of people. it’s one thing to put on dinner for two and another thing entirely to feed a group of 5 or more (especially when there are restrictions and preferences involved!).  these deconstructed chicken wraps are perfect to feed a crew as everyone can assemble them as they like, they’re easy to set up and involve minimal clean up! we served ours on a williams sonoma salad board that was a gift from my aunt and something i use all of the time! – joanie

chicken salad wraps
serves 6
what you’ll need:

• 3 chicken breast tenders
• 3 cups vegetable stock
• 3 celery stock chopped
• 1 large head butter lettuce
• green onions diced
• 2 lemon
• 2 green apple julienne cut
• 3 purple carrot peeled
• crushed walnuts for garnish
• 2/3 cup pomegranate seeds
•  1/2 cup vegan mayo
• 1 tablespoon dijon mustard
• 1 tablespoon parsley chopped

chicken salad lettuce wraps | designlovefest
chicken salad lettuce wraps | designlovefest
chicken salad lettuce wraps | designlovefest

In a medium sized pan heat the vegetable stock on medium heat. Once simmering add the chicken breast tenders and cook about 5 minutes on each side or until the meat is white and tender all the way through. Set chicken aside to cool and cut into thin slices.

chicken salad lettuce wraps | designlovefest
chicken salad lettuce wraps | designlovefest
chicken salad lettuce wraps | designlovefest

In a small bowl mix the vegan mayo and dijon mustard. squeeze the juice of half a lemon and add the chopped parsley; mix well. salt and pepper to taste.

assemble the chicken lettuce wraps to your liking, garnish with a lemon wedge and a drizzle of the mayo dressing!

chicken salad lettuce wraps | designlovefest
chicken salad lettuce wraps | designlovefest
chicken salad lettuce wraps | designlovefest
chicken salad lettuce wraps | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

07.12.16

WHOLE WHEAT PEACH PANCAKES

grilled peach pancakes | designlovefest

peaches are one of my favorite summer fruits and these pancakes hit the spot. ivan has been itching to make these for months and it’s finally stone fruit season, so here they are! the fresh whipped cream and grilled peach combo is perfect! you could honestly skip the pancake portion and just eat the peaches and cream on their own. – joanie

grilled peach pancakes | designlovefest
grilled peach pancakes | designlovefest
grilled peach pancakes | designlovefest
grilled peach pancakes | designlovefest
grilled peach pancakes | designlovefest

makes 8 servings 

what you’ll need:

• 2 cups wholewheat flour
• 2 tablespoons coconut sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups buttermilk
• 2 eggs
• 3 tablespoons coconut oil
• butter
• slivered almonds as garnish
• maple syrup
• 2 large peaches sliced

grilled peach pancakes | designlovefest
grilled peach pancakes | designlovefest
grilled peach pancakes | designlovefest

• in a large bowl mix wholewheat flour, baking powder, baking soda and salt. Set aside. in a separate bowl, separate the egg whites and whip with an electric beater until peaks form. add in the egg yolks and beat until incorporated with the egg whites.

• combine all the wet and dry ingredients. we used a griddle to cook our pancakes but a nonstick pan will work as well. heat the griddle on medium. grease the cooking surface with butter and pour half a cup of batter. Cook for about 1-2 minutes or until bubbles begin to form. flip and continue to cook for an additional minute.

grilled peach pancakes | designlovefest

lemon curd whipped cream:
• 2 tablespoons lemon curd
• half a cup heavy whipping cream

I love making this whipped cream, not because it only takes a minute or two to make but that it also it has the perfect balance of tart and creaminess that ties in all the flavors of this recipe. In a medium bowl, using an electric mixer, beat the heavy cream until soft peaks form. add 2 tablespoons of lemon curd and mix well for another few seconds.

grilled peach pancakes | designlovefest
grilled peach pancakes | designlovefest

grilled peaches:
on the same griddle or outdoor grill, grill the sliced peaches for about 30 seconds on each side. or until they are darker in color as the natural sugars have caramelized a bit. we found it easier to spray some non stick coconut oil cooking spray onto the cooking surface.

to assemble the pancakes, top with the lemon curd whipped cream, grilled peaches, garnish with almond slices and maple syrup.

grilled peach pancakes | designlovefest

styling by: joanie cusack and ivan solis
photos by: 
ivan solis

06.30.16

ROSÉ SPRITZER RECIPE

rosé spritzer | designlovefest

it’s the first long weekend of summer and we’re seriously looking forward to kicking back with friends and family and relaxing. holiday weekends generally mean lots of food and drinking and as fun as it is to start drinking at noon, i definitely feel like i want to go to sleep by 6pm. that’s where the wine spritzer comes into play. a splash of wine with a little sparkling water and you feel like you always have something in hand to sip on without drinking too much, too fast. bri and i look a rosé class last week with Helen and her love for rosé inspired us to make the below! – joanie

rosé spritzer | designlovefest

we know that a wine spritzer will make some true wine aficionados turn up their noses but don’t knock it until you’ve tired it! to keep our drink colder for longer we froze some raspberries skewers to act as ice and also some whole cherries. they are a pretty addition to the cup and you can snack on them afterwards!

rosé spritzer | designlovefest
rosé spritzer | designlovefest

what you’ll need:
• one bottle of chilled rosé
• 3 cans of sparkling grapefruit water, we used la croix
• 2 grapefruits cut into sections
• gin if you want to make it extra boozy
• raspberries and cherries for garnish

rosé spritzer | designlovefest
rosé spritzer | designlovefest
rosé spritzer | designlovefest

• prep your glass but running a piece of grapefruit peel around the rim. add ice and add your rosé, the measurement on this is going to be total preference but i generally do about 4 ounces, a little less then a normal pour, add about 3 ounces of sparkling grapefruit water, 2 tablespoons fresh grapefruit juice and as an option, a splash of gin, about .5 ounces.

• garnish as desired, enjoy!

rosé spritzer | designlovefest
rosé spritzer | designlovefest
rosé spritzer | designlovefest

styling by: joanie cusack and ivan solis
photos by: 
ivan solis

06.27.16

LIGHT PAD THAI RECIPE

light pad thai | designlovefest

i’m a big fan of thai food but never make it at home. i’ve always thought i’d need a bunch of bizarre ingredients and it wouldn’t be worth the effort. that is until ivan introduced us to this recipe. it’s simple, fast and a much clearer version of the often greasy pad thai you’d find at a restaurant. – joanie

light pad thai | designlovefest

what you’ll need:
• 1 package of brown rice pad thai noodles
• 4 eggs whisked
• 1 cup cooked, cleaned and de-shelled shrimp
• 2 tablespoons oyster sauce
• 3 tablespoons rice vinegar
• 4 tablespoons low sodium soy sauce
• 3 tablespoons coconut sugar
• 2 limes juiced
• 1 cup bean sprouts
• 1/4 cup crushed roasted peanuts
• 2 large chard, de-stemmed
• 1/2 cup thinly peeled carrots
• 2 tablespoons sesame oil
• 2 tablespoons green onion diced
• cilantro for garnish

light pad thai | designlovefest
light pad thai | designlovefest

• in a medium size bowl, whisk together the 2 tablespoons of oyster sauce, 3 tablespoons rice vinegar, 4 tablespoons low sodium soy sauce, 3 tablespoons coconut sugar and 2 limes juiced. what I love about making this sauce homemade is that you can adjust the amounts to your personal tastes. if you like your sauce to be a little sweeter just add more coconut sugar, or if you like it to be more savory, add a tiny bit more oyster sauce. we wanted to keep ours lighter so we stayed with these amounts and loved the results.

light pad thai | designlovefest
light pad thai | designlovefest
light pad thai | designlovefest

• cook the pad thai noodles according to the package directions, drain and set aside. In a large skillet heat 2 tablespoons of sesame oil on medium heat. Sauté the de-stemmed and chopped chard and peeled carrots carrots, about 2 minutes or until the chard has released some of its water and reduced in size. In a separate pan cook the four whisked eggs and set aside.

•Drop in the pad thai noodles with the cooked chard and carrots and stir. Mix in the whisked eggs, green onions, crushed peanuts, shrimp and bean sprouts. Continue to cook for another minute or so stirring constantly.

light pad thai | designlovefest
light pad thai | designlovefest

Serve with a fresh garnish (we used cilantro!). We also added additional bean sprouts and a lime wedge for additional flavor. Enjoy!

DSC_9301 DSC_9307

photos by: ivan solis

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