Get Healthy, Geeks. Nut-Free Kale Basil Pesto Recipe

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Flatbread Pizza using Pesto!

So, to “fit” into all the fitness posts that Mr. Twitchy has been posting, Let’s supplement this with some healthy recipes. I’m the Health-Freak at SSB. And yes, it’s been quiet a while. Who else do you think they learned the secrets of Young Barley Grass, Matcha, and Ukon from? hehe..well, summer’s around the corner and I’ll be trying to post health related things and such more often. Let’s make this a goal for all…Summer 2013: Geekified Sexiness

This recipe makes about 1 cup of sauce. USE IT FOR EVERYTHING from pasta, bread, salad, couscous, etc.

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Nut-Free Kale Basil Pesto:

1/2 cup kale, stems removed
1 cup Basil leaves
4-5 garlic cloves
1/2 to 3/4 cup Olive Oil (or Grapeseed oil)
1/4 cup of Parmesan Cheese
Salt
Pepper
1/4 of Lemon

In a food processor, throw in the kale, basil, garlic, and about 1/4 cup of olive oil. Process. Now keep adding in oil until everything is well blended. Don’t worry if it looks slightly runny, You’ll be adding in the parmesan cheese at the end :).

Add a few tablespoons of parmesan cheese, a little salt & pepper, process again for a few seconds. Transfer your Pesto to a container, slowly mix in parmesan cheese until your desired consistency. Now squeeze a bit of lemon over it and mix.

Now you can use it for just about everything 🙂

<3 Ericka

SSB vs. Nolbu!

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I’ve been going to Convoy Street for a while now.  I’ve eaten at their restaurants, drank at their tea shops, knocked back a few brews at the bars, and for the most part, those places have one thing in common.  They seem to be more catered towards an Asian crowd.  Makes sense, as Convoy Street is San Diego’s version of Chinatown, or Little Seoul (it depends on where you are, I guess).  And the only way to survive on that street is to blend in.

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CRAFT BEERS!  ALL LOCAL

CRAFT BEERS! ALL LOCAL.

Nolbu is a bar that flies in the face of those conventions.  Managed by Patrick Chan, Nolbu is a bar that, in his words, “reflects what growing up as an Asian-American was about.”  While you’ll find Korean food on the menu, their drink selection is not what you’d expect to find at a bar on Convoy Street.  They carry a lot of local craft beers.  Ballast Point IPA’s, Blue Moons, Arrogant Bastards, and many other craft beers are being served, and according to Patrick, they go well with their normally spicy Korean dishes.  I’m not one to argue that, since I’ve got a cat’s tongue.  Plus, my love for beer helps things.

I'm liking this.

I’m liking this.

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Earlier today, I had a chance to sit down and chat with Nolbu’s manager, Patrick.  However, things got busy and I had to order up a Soju Melon or two.  That wasn’t a complaint.

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You know you’re facing some stiff competition, how do you stick yourself up against all the establishments already here on Convoy? – It’s got an Asian-American flavor, WE ARE SAN DIEGO, and we have the San Diego lifestyle down pat. We’re small, so we’re intimate, but large enough that we can offer something for everyone.   We are the one spot on Convoy that isn’t…Convoy.  We’re doing something that encapsulates San Diego, not Convoy.  
(Did I mention that they also sell craft beers?  This is important.  Write it down somewhere..  -twitch)

What has been your biggest hurdle since starting Nolbu?
Setting our standards high, and keeping the standards high.  As the originators of the Soju watermelon and the white gummy Soju, we know that we have to keep our standards high because, well, there will eventually be copiers.  We can never be satisfied, and we believe there always is room for improvement.

How did you come up with the Soju Melon?  And how do you make one?
Through traveling, we found that a lot of people already do this in Asia.  Summer’s coming, so we figured, why don’t we give this a try here?   We hollow out the watermelon, take the pulp out, and fill it up with Soju.  Any Soju will work.  We tend to use the more popular ones.

I really want to take one of these to go.

I really want to take one of these to go.

What is your favorite food here?
Definitely the bossam. (Pork underbelly with pickled vegetables.)

What are your hopes for Nolbu?
Our hope is for Nolbu to be the premier spot for Asian/Korean food and local craft beers.

What do you have to say to our readers?
Nolbu is a place where you can stimulate your palate and feed your soul.    If you’re looking for a chill bar, with good food and a chill atmosphere, then look no further!  We’d love to have you over.

So would I recommend this place?  You bet.  Not only is the décor awesome and inviting, it’s really fun to look at!  The food’s delish, and nothing is too overpowering.  Every one of their dishes is presented tastefully and appetizing.   The staff is really helpful and friendly.  My only gripe?  I’ve got a cat’s tongue, so eating some of the dishes require me to drink lots of liquid to keep my tongue cool.  The liquid may or may not have alcohol in it.

Details:
Nolbu
4633 Convoy Street #102, San Diego, CA.
(858)499-8999

this pork fell off the bone, son!

this pork fell off the bone, son!

How to train like an MMA Fighter!

Coach Shannon is serious.

Coach Shannon is serious.

As many of you know, I’m currently training in Brazilian Jiu Jitsu under Coach Shannon Gugerty.  He’s got experience as a UFC fighter underneath his belt, and he’s got a wealth of knowledge.  I mean, he is my coach :P.

I’m still training with Coach Caine for my Muay Thai skillz.  He’s coo.

So after my Brazilian Jiu Jitsu session, I asked him if he could tell me what the average training schedule is like for an MMA fighter, and he agreed.  I learned that it’s involved, and yet, somewhat approachable.

Before we go any further, know that neither Coach Shannon or SSB take any responsibility for any injury or bodily harm you may come across if you try this regimen out.  Consult your doctor before doing any strenuous exercise.

Coach Shannon’s MMA training schedule:

*Note – They are broke up into two sessions, one in the morning, one in the evening, with a 6-8 hour rest in between.  This is critical.

Monday
Morning Session: Jiu-Jitsu Based grappling for MMA.
Evening Session: hour of padwork, Striking Practice, Bagwork.

Tuesday
Morning Session: Wrestling training, hopefully cage-based
Evening Session: Sparring (striking)

Coach Shannon hadoukens us.  Every day.

Coach Shannon Hadoukens us. Every day.

Wednesday
Morning Session: Jiu-Jitsu Based grappling for MMA. (more practical approach, lighter)
Circuit Training: Plyometrics, Kettle Bells, Sprints (No longer than Half and hour, full strength)
Evening Session: hour of padwork, Striking Practice, Bagwork. (Maybe take a period off, depends on how you feel)

Thursday
Morning Session: Wrestling, Cage Wrestling
Evening Session: Brazilian Jiu Jitsu (with an emphasis on MMA tactics),

Friday
Morning Session: Hardcore Sparring 1-1.5 hours.
Evening Session: Sprint Workout, Roadwork. 0.5 hours

Saturday
Morning Session: ONLY STRENGTH AND CONDITIONING.  Not weights, but plyometrics, kettle bells, ropes. 1-1.5 hours.

Sunday off.

Basically, this schedule would run for 6 weeks.  For the last two weeks, you would taper everything off as the fight approaches, and forgo sparring entirely.  He also advised me to eat clean.  Then again, you should be doing that anyway.  Right?  The lack of weights for strength training surprised me.  He’s a big advocate of circuit training for strength, so again, consult with your doctor or trainer.

Yeah, I try to eat food that either flies or swims.” Coach Shannon

So there you have it.  Now…I’m gonna try to give this workout a go!

I’d like to give a shoutout to my homies and the staff at The Boxing Club in La Jolla.  You guys rock.  If you’re interested in joining, give them a look!

The Boxing Club
8650 Genesee Avenue, San Diego 92122
(858) 622-1903

I failed in the 10 taco challenge.

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The champ. 5:35.

I attempted the 10 taco challenge earlier this morning.  I was going up against the reigning champion, Ryan B.  The current record was 6:01.  The rules were:

  • One taco had to be consumed at a time
  • Tacos had to be unwrapped individually
  • Contestants could drink water.
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My DNF is right above Frankie’s.

If you didn’t see the above picture, I got a DNF,  the other contestant, Frankie G., finished 8 tacos.  I only finished 5.  One thing’s for sure, I’m not gonna be eating Jack In the Box tacos anytime soon.  :X

And Ryan?  He shattered his previous best.  5:35.

This conversation happened later:
Neggy: i saw it when my email informed me there was a new post
Neggy:: you lost then
Me: yep.
Me: my supervisor killed it
Neggy: loser…
Neggy: jk
Me: all i can say is that the toilet is gonna be the real loser
Neggy: AHAH

You Jelly?

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Did you know you can eat jellyfish? If you don’t know, now you know, sucka. Well, neither did I until it became one of my favorite things at this one Izakaya in SD. In Japanese it’s called Chuka Kurage. I love eating and MAKING foods of all different cultures/countries. I’m also the health freak over here at SSB, and I’ll be telling you about other awesome Asian dieting secrets and superfoods etc. BUT ANYWAY. Here’s the recipe.

  • Jellyfish (about 1pkg or 1/2lb)IMG_2154
  • 2 tsp sugar
  • 2 tsp soy sauce
  • 1 tsp mirin
  • 2 tsp vinegar (rice/apple/plum..whatevs)
  • 2 tsp sesame oil
  • Chili Oil (a few drops)
  • Chili Sauce (to taste)
  • Sesame seeds.

ImageThe first step in this process is to determine what type of jellyfish you’ve purchased. Either way, you can follow the same process. Some come in a small package in a salt brine, others just salted w/o brine. You can find these at any Japanese Supermarket.

Important step. RINSE the jellyfish in water. Now, set it aside in a bowl with warm water. Leave it for at least an hour. Overnight if possible. Change the water every so often. This is the desalting process. If you’re using this type of jellyfish (salted/brine) you won’t need to cook it. If you want to, you can pour boiling hot water over it and leave it for 30 seconds then rinse it cold. Makes it more crunchy. Not my thang.

Now mix all the other ingredients together, sugar, soy sauce, vinegar, mirin, sesame oil together. Add in some chili oil and chili sauce to taste. Mix in the sesame seeds and DUNZO.

Now you’re cool and know how to make cool Japanese Izakaya Food that you can’t really find recipes for online. And you can be cool and show off to a girl “Hey babygirl, you jelly?” “what?!” “No, you jelly…you like jellyfish? Let me show you sumthin speshul ;)”

Yep, I know. LEGEN

…..DARY

You’re welcome. Love, <3 Ericka

[Hood Eats] “Golden House”

Negatron and myself are doing a new feature on SSB.  Hood eats.  Simply put, we’re lookin’ for good cheap food that probably flies under the radar on Yelp.  We’re focusing our search on establishments “South of the 54”.  The criteria that I’m using to judge them is considerably different from Justin’s.  I’m looking for taste, the ambience, and the price of the food.  Negatron’s criteria?  Um…. I’ll let him talk about it in the second part of this inaugural entry

First up, let’s give you guys the 4-1-1 on the place.

Golden House Chinese Restaurant
4370 Palm Avenue
San Diego, CA 92154
(619) 690-2688

Price: 1 0ut of 5 rims.
The price of one lunch combo runs for $5.50, and you get an entree, a hearty helping of rice, a cream cheese wonton and egg drop soup.  That’s a LOT of food.  Especially when you factor in the price, it’s a steal.  Perfect place to go when you need somethin’ cheap.

Taste: 4 out 5 rims.
It’s good hood chinese food.  It’s nothin’ to write home about, but man is it satisfying as hell.

Ambience: Not too hood.
It’s kinda hard to measure this.  For one thing, despite being in the “Del Sol” area of San Diego (which was a hotbed of street racing back in the day), it’s really clean and well-lit.   The shopping center it’s located in is pretty clean and inviting as well.   Hood eats?  Definitely, though the appearance will throw you off.  The service was good, though since we went during the lunch rush, things got kinda hectic.  Not their fault.

2 CHAAAAAIIINZ!!!

*ahem

Ahoy hoy, SSB fans! Justin/Negatron here for my portion of the blog. My rating system is a bit different than Twitch’s. I’ll be using a 1-5 scale. 1 being nasty, and 5 being AMAZING

Price:4 Ice Cube records (before all the family movies) out of 5
Like Twitch said, you get a decent amount of food for the $5.50 lunch specials. The rest of the menu is moderately priced. I didn’t see anything over 12 bucks.

Taste: 3 Yin Yang Twins out of 5
It’s good. I’ve had better…

Ambiance: 1 Kimbo Slice out of 5!
I don’t know why this was difficult for Twitch to measure. This place was NOT hood at all…just because the area around it is hood doesn’t mean the restaurant will be. I was disappointed to walk in the door and NOT see a 25 cent Homies Figure machine. Stop me if i’m wrong but a “hood” restaurant wouldn’t have a juice bar next to it…it’s supposed to be sandwiched between a Liquor store and a Pawn shop. Am I right or am I RIGHT?


                                                                                Making it rain tip money