Clean Habits: Nick Anderer How Maialino's chef keeps it clean

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It’s hard out there for a chef. (To stay fit and healthy, that is).As the executive chef of MaialinoNick Anderer is surrounded by swaths of food every day—everything from the restaurant’s morning oatmeal to dinner’s braised local suckling pig. However, Anderer is also one of the fittest guys we know.

With that in mind, we asked him to spill his tried-and-true secrets to staying healthy with us. His Clean Habits will come in handy come August, when Anderer will add more to his already-full plate when he opens Marta, a thin-crust pizzeria that emphases local ingredients.

What’s a typical day of eating like for you?
I eat a lot of small meals and bites throughout the day, either via recipe testing, quality control or just straight snacking. Rarely do I sit down to a full plate of food on a workday. I don’t follow any strict diet, but as a meat-lover, I try to balance my meat consumption with a healthy dose of raw fruits and veggies. And I also try not to eat anything after 10 pm and to limit my carb intake during the second half of the day.

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He even cycles for charity! (photo Credit: Jordan A. Mermell)

How do you stay balanced and healthy while working in the restaurant industry? 
You need a lot of restraint from the temptations of constant pecking. And you need to find time to stay active outside of work. With a job that requires you to be on your feet all day, I’ve been focusing more and more on keeping my core as strong as possible so that my lower back is supported—in the chef world, that’s usually the first part of your body that gives out. 

Has your healthy lifestyle rubbed off on the menu at Maialino or the upcoming Marta?
Definitely. We are always talking about more healthy ways to serve Italian food. We stopped toasting our almonds in butter or oil, and are instead leaving them raw and unseasoned. With really good Sicilian almonds, not only are they healthier raw, but they actually taste better. We’ve added extra fish options to the menu and are sure to keep them predominantly carb-free, utilizing as much raw vegetables as possible and dressing with light vinaigrettes as opposed to heavier sauces or purees. At breakfast, we’ve focused on serving more healthy grains, even adding a house-made, whole-grain cereal to the menu.

How do you stay fit?
I try to do something active with my body at least five times a week, going heavy on cardio and peppering in light doses of strength training and stretching/ lengthening. I probably SoulCycle at least twice a week, and when it’s nice out, I opt for long runs along the East River. And every so often I do one-on-one Pilates sessions, which focus much more on balance and muscle lengthening than on traditional ab work.

 

Move! With free outdoor fitness classes

A non-dairy yogurt that doesn’t suck! We're going loco for Anita's coconut yogurt

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Two long years.

That’s how long it took Anita Shepherd to perfect Anita’s Creamline Coconut Yogurt ($10 for 16 ounces).

It involved two years of testing various cultures, trying out different kinds of coconut milk and tweaking the recipe. And reach pure coconut-y goodness she did—all without the thickeners, sweeteners and preservatives that make other non-dairy yogurts inferior.

Shepherd, a self-taught vegan chef and baker, hits a tasty trifecta with her product: It tastes good, it has a thick consistency and the tangy anita-personalacidity of a true yogurt. That’s because Anita’s is pure organic coconut milk and organic coconut water, along with a healthy dose of the probiotic bacterias, L. acidophilus and S. thermophiles.

“Vegans are only a small percentage of those who love [my yogurt],” says Shepherd. There are people with food allergies, followers of the Paleo diet, people who are adventurous cooks and people who are fans of fermented foods…”

Personally, we like to eat it plain out of the pretty brown-and-blue container, stirred into pasta sauces for richness and as a topping for nachos or baked potatoes. We’ve already earmarked our next container to use in mac ‘n’ cheese, like Shepherd does.

Over the next couple months, Shepherd will launch individual-sized containers of yogurt spiked with raw fruits. We’re predicting they will be this year’s hottest (and most delicious) summer accessory.

Food Talk: Jil Larsen of Magic Mix Juicery

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Physicians told melasma sufferer Jil Larsen (pictured) that she would forever live with dark skin marks, and could never step outside without harsh chemical sun protection. Today, you wouldn’t know it by looking at her. She left her job at a law firm, started studying nutrition, and has now founded Magic Mix Juicery in NYC. We asked her how diet transformed her.

Q. When you first introduced healthier foods into your diet, did you notice the difference right away?
A. It was a battle, because I had to wean myself off the standard American diet: dairy, meat, sugar (huge sugar addiction). I eliminated one thing at a time, seeing what worked and what didn’t work. Once I started incorporating living foods and all the plants (green juices, organic foods), that’s when I really started seeing that my body was starting to change, starting to replenish. I think I was overfed and undernourished, and this made up for years of an imbalance you don’t notice until either your skin or your energy levels change.

Q. Did you have to try a few different “diets” before finding the right one?
A. Absolutely. In the beginning, there was a lot of craving. I think it was more about being addicted to certain things (like the sugar), and I started to see what could I substitute it with. When I wasn’t eating wheat, I would eat all the [conventional] gluten-free products, but that really wasn’t helping me either. . .It took a little while until I figured out, okay, it’s the nutrients that I’m missing.

Q. You don’t insist that everyone follow the same diet that worked for you. Why?
A. I think everybody has a different makeup. I’m not here to deprive people of what they feel they need in their lives. For some people, meat works; for some people, dairy products work. It’s all about finding out what works for you. I think, most importantly, it’s about eating good quality food. So if you feel like having a steak, hey, absolutely have a steak, but look at where it comes from: how was it raised? What was it fed?

Q. Do you now have a morning routine?
A. I drink a large glass of water with some lemon juice and cayenne pepper, so it gets my metabolism going. Then I come to work (which to me, isn’t work anymore), and I’ll make myself a superfood smoothie, which consists of coconut milk (which we make here in-house with young Thai coconuts), a tablespoon of vitamin green powder, some spirulina, some cayenne pepper (I love my cayenne pepper!), and a banana. That gives me the boost to get to lunch, have a clear mind and get the day going.

Q. What advice do you have for someone battling a chronic condition?
A. I think what’s important is to breathe, not stress out too much. Take time to yourself to find out what it is that you might really be missing in your life, whether it’s a nutritional deficiency, or in your career, relationships or physical activity. Look at all those aspects and see where you might be able to improve. And be kind to yourself. Don’t fret over little things, because gradually, the more you work on making yourself happy, the other things fall into place.

Magic Mix Juicery
102 Fulton St. (@ William St.)

New York, NY 10038
646 454-0680

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Images by Laura Mordas-Schenkein

Going (Modern) Paleo with Hu Kitchen’s Jordan Brown

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Whether you call it “Stone Age,” “Primal,” or “Paleo,” there’s a dietary plan that says everything JORDANyou need is what was readily available in nature—before the discovery of grains, dairy, and legumes. At Manhattan’s Paleo-inspired Hu Kitchen, owner Jordan Brown calls it “getting back to human.” We talked to him about his old, old school diet…with a twist.

Q. Isn’t the Paleo diet very meat-heavy?

A. A common misconception is that anybody who decides to go grain-, dairy-, legume- free spends their days eating raw organ meat and foraging wild mushrooms. I am all for that lifestyle—it is perfectly healthy given the removal of all toxins, et cetera. Nonetheless, there is no one “human diet.” Depending on geographic location, prehistoric humans were eating an array of things.

Q. Not everything on Hu’s menu was in the Stone Age person’s diet. What are some of the tweaks you’ve made, and why?

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A. At Hu, we cater to all ways of eating that get us back to human—a more natural way of eating. We’re big proponents of Michael Pollan’s maxim, “Eat food. Not too much. Mostly plants.” We do serve very limited grains, such as brown rice and amaranth, but you will never find gluten in any of our food. Our goal is to change the way modern humans eat; maximizing high-quality vegetables, fruits, nuts and seeds, animal protein and fat from animals fed their natural diet.

Q. We’re guessing that real-life hunting and gathering isn’t part of your repertoire. Where do you “forage”?

A. Our chefs take trips to local markets and are always on the lookout for new sources of the highest possible quality. Our ingredients change daily, because high-quality food isn’t reliably available in the same kind of way that mass produced food is. That said, we also source from some big suppliers because they have fantastic products that are consistent with our ideals.

Q. A lot of health “fad” diets are anti-fat. How do Paleolithic cooking techniques differ?

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A. We totally reject the focus on avoiding fats. In our opinion, it is the onslaught of whole and refined grains, sugars, poor quality dairy and animal protein, and laboratory fats that are the true problem. At Hu, we love good fats. We cook with olive oil, organic coconut oil, and also use grass-fed butter in a few baked goods. The key is to make sure that the animals we eat also ate [as nature intended].

Q. When did you go Paleo?

A. I randomly stumbled upon The Primal Blueprint by Mark Sisson. I did three weeks of dietary self-experimentation based on its principles, and that was that. My skin started glowing, my energy levels reached new heights, I exercised less with better results, and my mood was great.

Q. For someone who’s brand new to Paleo, which dishes would you recommend?

A. Cauliflower purée, our take on mashed potatoes. “Mashbar,” our take on a

sundae/yogurt bar. The only dairy is a bit of grass-fed butter in the cookies. We mix fruits, nuts, seeds, non-dairy puddings and creams, and no refined sugars. Almond-Crusted Chicken Tenders, our take on the classic, fried delicacies. These are roasted. No grains or gluten, of course. And muffins, made with coconut flour. Compare that to a grain-based muffin that will have you craving another one an hour later.

Q. Why do you believe omnivores need this diet, especially in this day and age?

A. At Hu, our main goal is to take the anxiety out of eating well. Now that we have unlocked the ability to manufacture foods rich in sugar and refined-grains, we have essentially become children who have found the bottomless cookie jar. The results are becoming quite obvious: premature aging, obesity, diabetes, and myriad other lifestyle diseases. “Get back to human” is really about getting back to a pre-neurotic relationship with our food. We think we are on our way to achieving that.

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Hu Kitchen
78 5th Ave. ( bet. 13th & 14th St.)

Mon-Fri: 7am-10pm  Sat: 8am-10pm  Sun: 9am-10pm
212 510-8919

Coffee Talk

Photo by Scott Feldstein

Gingersnap’s Organic owner Jamie Graber

There’s something brewing in the East Village. It can wake you in the morning, get you through a late night…and it goes with raw pizza. It’s vegan coffee, and it’s new to raw gourmet café Gingersnap’s OrganicWe caught up with Gingersnap’s owner Jamie Graber to get the buzz:

Q: Isn’t all coffee vegan?

A: Yes, and we only use direct trade and organic coffee from Crop to Cup. The difference is we also use fresh-made raw organic almond milk.

Q: OK, some of us are kind of used to milk with coffee.  Does almond milk taste as rich?

A: It tastes even better! It’s not the boxed stuff you find in stores. We make it daily from unpasteurized Sicilian almonds.

 

 

 

Q: We love cappuccino. Which milk alternatives make good foam?

A: We were concerned about that too, but our raw almond milk foams well!

Q: Do you use non-traditional sweeteners? Which do you prefer for vegan coffee?

A: We make our own simple syrup out of coconut palm sugar.

Q: If we’re not in the mood for coffee, what else can you offer?

A: We have an assortment of herbal teas with healing properties to rejuvenate, uplift, unwind, purify and be well, as well as chai, maté, oolong and hot cocoa.

Q: We sometimes like a treat with our java. Which Gingersnap’s dessert would you recommend?

A: My favorites at the moment are the donut holes and ganache. Both raw, naturally sweetened, and delicious!

Thirsty yet? Try Gingersnap’s Organic with this week’s special Perks offer delivered fresh to your inbox!

Gingersnap’s Organic
130 E. 7th St. (between 1st Ave. & Avenue A)
(212) 533-9939

Photos courtesy of Gingersnap’s Organic, Chandrika Nair, and HealthAliciousNess.

Off the Hook: NYC’s Community Supported Fishery

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New York is a city of villages: the butcher, the baker, even the gefilte fish maker. But what of the fishmonger? Samantha Lee enjoyed the East Village, but lamented its lack of fresh fish proprietors: “I didn’t feel like there was a great deal of access to local, sustainable seafood. When there is, it’s either really expensive or far away. If you’re busy and want somebody to lead you through the maze [of sustainability], there’s very little out there.”

Thus the Village Fishmonger was born. Manhattan’s first Community Supported Fishery (CSF) made its first deliveries of sustainable seafood in September to five pick up spots across Manhattan and Brooklyn. Members join on a rolling basis, signing on for 12 weeks of weekly or bi-weekly shares of whole fish or fillets. We sat down with Lee to learn more about Village Fishmonger’s story, what happens between pick ups and the joys of (non-amphibian) croakers. Continue reading

It’s Alive! Barry’s Tempeh

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You think you know tempeh? You don’t know tempeh. For starters, it’s fermented soy, made with the whole soybean (tofu requires more processing) — except some has no soy at all. Some tempeh is gluten-free. Also, the “always fresh, never frozen,” sales pitch doesn’t apply here. The refrigerated stuff that permeates the city is pasteurized; Barry’s Tempeh is organic, local and fresh-frozen. That means the beneficial bacteria will still go to battle for your body because they’re alive when frozen. And according to tempeh-maker Barry Schwartz, it also means a whole different — and more delicious — final product.

We talked to Barry about his unique and nutrient-conscious approach to tempeh-making, and his tips on finding total veggie-satisfaction. Continue reading

Mario Batali on Botanical Dinners, Michigan Love and Duck Testicles

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Cargo shorts and orange Crocs: They’re not just for the kitchen. Ask Mario Batali — the exuberant chef-restaurateur, food television superstar and author also takes his Crocs to the crops.

Batali’s cuisine may be Mediterranean, but his sources are local. A farmers market frequenter and longtime forager, Batali partnered with the New York Botanical Garden to develop Mario Batali’s Kitchen Gardens within The Edible Garden; his portion includes a series of activities and special events centered around his recipes and family cooking.

His reign over Manhattan’s Italian restaurant-scape has been sweeping as well: Clean Plates-approved Babbo, Del Posto, OTTO Enoteca Pizzeria, Lupa Osteria Romano and hybrid marketplace and eatery sensation, Eataly.

Batali gave us the scoop on The Edible Garden, being an Italophile and locavore, duck testicles at the kids’ table and what he’s chewing on, at home and on set. Continue reading

Digging in the Dirt: Satur Farms

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Long Island is historically known for stretches of farms and vast sky that seems to dip down and touch the island’s surrounding waters. With farmland under threat of decline, Satur Farms in Cutchogue, New York, remains a beacon of sustainable hope. Paulette Satur and her husband, Eberhard Müller, co-founder and opening chef of Clean Plates-rated Le Bernardin, are committed to sustainable farming with a three-pronged approach benefiting laborer, purveyor, and plot. Continue reading

Getting There: The Hidden Key to Farm-to-Table Success

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Ever sit in your favorite restaurant and stare at your exquisite plate of seasonal greens and wonder: “What was their journey?” If you imagine a stork dropping a bag of micro-greens into the chef’s arms, you may want to continue reading. Today, farm-to-table businesses are expanding as locavore dining becomes less of a luxury and increasingly the new normal. I sat down with Jennifer Goggin, President and co-founder of FarmersWeb, to get the scoop on how her company is bringing more farms’ bounty to restaurant tables. Continue reading