Partner Spotlight: Tammy Ringbauer of Anuenue Juice California

Nothing like an Anuenue Acai Bowl! Say it with us - ah-sah-EE!

Tammy Ringbauer - the owner and creative behind Ānuenue Juice California

Meet Tammy, the owner and juicer of the delicious Anuenue Juice. Golden Roots has had the pleasure of bringing her bright energy into the kitchen, sharing space and trying all of her delicious, organic, cold-pressed juices!

Anuenue translates to rainbow in the Hawaiian language, and the juices extracted from the freshest fruits and vegetables represent the many colors of the rainbow.

Anuenue started on the Hawaiian Island of Lanai as a made to order juice bar and cafe. The juicery was a dream of Tammy’s inspired by her craving for fresh fruits and veggies, that were limited on Lanai — the smallest inhabited island in Hawaii. Her juice bar on Lanai started a wave of appreciation and interest from the locals to incorporate healthier/fresher ingredients into their diet. Anuenue translates to rainbow in the Hawaiian language, and the juices extracted from the freshest fruits and vegetables represent the many colors of the rainbow. The concept of Anuenue Juice aligns with the belief that pigments provided directly from nature offer supportive benefits to the whole body. This dream expanded and Tammy opened another juice bar on Maui, a juice trailer, and now a juice cart.

You can pick up pre-made offerings from the Anuenue juice cart at multiple locations around Santa Cruz. You can order juice directly from the Golden Roots menu every Friday for a Tuesday pickup! You will find her sharing her edible art from her adorable cart most Saturdays at Rootstock Artisan Collective located on Pleasure Point.

Pick up pre-made offerings from the Ānuenue juice cart at multiple locations around Santa Cruz.

Each juice is made with aloha and deep intention. Anuenue offers a variety of flavors for just about any palette. Each juice is carefully crafted with fresh ingredients and pigments intended to support and heal systems within the body. There are so many benefits of drinking cold-pressed juice including: reduced inflammation, clearer skin, restored gut health and detoxification to flush the sludge. From the reviving Turmeric Tonic to the refreshing Hawaiian Sunrise, you are bound to be left feeling the island vibes as well as the healing benefits of fresh, organic cold-pressed fruit and veggie juice! Did I mention that the Acai Bowls are to-die-for?! We are so grateful for our community partnerships, and are thrilled to share Anuenue with you! It brings so much joy to see small, local businesses expand and thrive. 

Mahalo,

Mary and the GRK team

Mary Smith has her Bachelor’s of Science in Nutrition and Food Science, and serves as GRK’s in-house nutrition expert and blogger.

Brittany Cole is a photographer based in Santa Cruz, CA.

Please check out the list of resources below for ways to connect! 

Connect

Anuenue Juice California Website

Instagram

Golden Roots Kitchen

Order by Friday 2pm

Pickup Tuesday 4-6pm

Rootstock Artisan Collective

9am-2pm 

861 41st Ave, Capitola, CA

Pe-order by calling or texting Tammy at (808) 649-8709 to

Westside Market Place

11am-4pm

2801 Mission St, Santa Cruz, CA

Now available on Uber Eats

Partner Spotlight: Lalita Kaewsawang of Hanloh Thai Food

Hanloh Thai Food offers meals to go throughout the week at a variety of locations around Santa Cruz County.

GRK Community, can you believe that we are nearly coming up on the end of summer? Reflecting on the past months, it is challenging to put into words the grief we are experiencing as a collective. Our hearts go out to those affected by the CZU Lightning Complex Fire, as well as the countless wildfires happening in our California communities. It is hard to believe the loss our communities are suffering from, compounded by a global pandemic. Connection and support are crucial right now, and our community has shown just how strong and resilient our root system is. We are forever grateful for this community, as well as the first responders who are dedicated to protecting the people. We are here for you!

After an unexpected and unsettling break, we have returned to the kitchen to bring you quality, delicious offerings, while maintaining the safety of our customers and staff members. We want to thank you for all of the support during these uncertain times, and we are so grateful that we have been able to serve our community through it all. If you have been riding this wave with us, you have likely noticed that we have a handful of local partnerships whose offerings add such delight and variety to our menu. We have loved working with these partners, and we hope you are enjoying the fruits of their labor! We want to take the time to put our partners in the spotlight and allow you to get to know all of the small and local businesses whom we have had the pleasure of working with behind the scenes. 

Meet Lalita Kaewsawang of Hanloh Thai Food.

Meet Lalita Kaewsawang, the face behind Hanloh Thai Food — a partnership we have been thrilled to share through our weekly offerings. Our connection with Lalita began years back while sharing kitchen space at The Bread Box (any day ones in the house?). Golden Roots has had the pleasure of maintaining a connection with Lalita, and we feel she is long overdue for a shoutout! Lalita founded Hanloh Thai Food in 2017 here in Santa Cruz, and her business has blossomed ever since. I loved connecting with Lalita and learning more about her journey, and the inspiration behind her cooking. We wanted to highlight Lalita within our community to learn more about her business, her passion as a chef, and the traditions surrounding Thai Cuisine.  

When asked “what makes Thai food, Thai?”, Lalita expressed that this is a question she has been working through most of her career. She has shifted this question to really hone in on “what is Thai food to me?” She explained her challenge in describing Thai food as a general category because each region of Thailand is known for their unique offerings and flavors. Much of the inspiration of her dishes comes from food she grew up eating — such as her Thai fried chicken, and variations of curries. She has been inspired to duplicate dishes that she remembered from her childhood, and put her own twist on it. 

I learned that much of the Thai food that is served in the US is inspired by Central Thai Cuisine: wok stir frys, noodles, curries, lots of coconut milk, oyster and fish sauce. Whereas in Northern Thailand, where Lalita grew up, the dishes are very simple and earthy. Northern Thai food uses very little coconut milk, sugar or fish sauce, and the food is not as spicy. Lalita made a point that Thai Food is not necessarily meant to be served spicy, and this is something that has been misconstrued in the US. With Thai street food, it is a custom for customers to request the flavor profiles they would like from street vendors. For example, customers can request no sugar, extra chilies, and extra sour.

(Food images above sourced from Hanloh.com)

Hanloh aims to work with seasonal/local produce as much as possible. Fresh produce adds quality and flavor that are simply non-negotiable for many of Hanloh’s creations. Lalita lights up each time the local farmers deliver to the kitchen, knowing that the produce is fresh and from the source. Hanloh aspires to produce minimal waste by using as much of the vegetable as possible and sending home food scraps with employees for compost!

You can find Lalita serving up a depth of delicious dishes around Santa Cruz County. She works out of a shared kitchen space two days a week, preparing all of her offerings with the help of her four kitchen staff. These prepared and pre-packaged meals are then delivered to the GRK kitchen, Sante Adairius Brewery and Santa Cruz Mountain Brewery for pickup. Meals include reheating instructions for at home enjoyment. Pre COVID-19 you would find Hanloh serving up hot plates at popups at these brewery locations, however these pop ups have transitioned to all pre-packaged meals for pickup. Additionally, Hanloh offers catering services for a variety of events such as weddings, private parties and events as well as holiday gatherings. Hanloh has served anywhere from 5-200 people. However, due to COVID-19 catering services have been placed on pause, but Lalita is working on developing a COVID-19 safe menu and serving for events. Although many of Hanloh’s offerings have transitioned, Lalita expresses great gratitude to be able to continue to serve her community during these uncertain times!

A couple picks up their Hanloh order at Sante Adarius Brewery in Midtown.

I asked Lalita what she orders when she sits down in a Thai food restaurant in the US. Lalita explained that she is a small plates kind of gal — she orders a variety of small plates and eats them as one main course. Her go to choices are Chicken Satay, Tom Yum soup with either tofu or seafood, and a small salad and rice. Are you hungry yet? Next, I asked her what menu items one should try if they are wanting to step outside their comfort zone. She recommended ordering Boat Noodle Soup. Take some time to look into the story behind the tradition of this dish — it’s a delightful tale of Bangkok merchants selling soup from canoes on the canal. Lalita also recommended mango sticky rice, but said the key is to ask the server if their mango is ripe — unripe mango does not make a good mango sticky rice. Fish cakes are also something you should try, according to Lalita — they are found in the appetizer section, but Lalita often orders them as a meal. Make note of these recommendations for the next time you’re browsing the menu at your favorite Thai restaurant.

Bring home a pandemic-safe tasty dish from Hanloh this week!

I learned from Lalita that in Thailand food is simply just a part of the people and the culture — the food is what brings people together. In Thailand, food is the center of all conversation! Lalita is more than a chef, she is an artist. Her passion is fueled by her enjoyment of cooking for an audience — she has been told that food is her love language, and I couldn’t agree more. She has bottomless energy and inspiration to create new and exciting dishes to bring to you! Lalita has dedicated her life to understanding the culinary world as a profession, and is excited to share the growth she is moving through in her business. Thank you for working by our side, Lalita!

Connect

Click the links below for a variety of ways you can support Hanloh Thai Food!

Order Online

Mailing List

Facebook

Twitter

Instagram

Yelp

Wishing you wellness, always,

Mary

Mary Smith has her Bachelor’s of Science in Nutrition and Food Science, and serves as GRK’s in-house nutrition expert and blogger.

Brittany Cole is a photographer based in Santa Cruz, CA.

Breana White of The Postpartum Stories Podcast

Breana and Rhylie White — Photograph by Paige Driscoll

Partner Profile

Happy 2020, GRK community! We hope your year is off to a good start and you are feeling inspired by the energy that a new year always seems to bring. We have been enjoying a much needed break — relaxing, reflecting, resetting, traveling, and planning the year ahead. We are looking forward to getting back in the kitchen and sharing more delicious food — GRK favorites, as well as freshly crafted seasonal offerings. In addition to our culinary excitement, we are also thrilled to expand our vision by sharing and inspiring through the “Rooted” blog. 

This week, we had the pleasure of connecting with Breana White — podcast host, foodie, entrepreneur, wife, and mom/personal chef to her daughter, Rhylie. If you follow us on Instagram, you may have seen us mention her podcast — The Postpartum Stories Podcast (@postpartumstoriespodcast). Her podcast connects moms to share their stories of what it was like in the transition from maiden to mother, diving into the unknown of life as a mom, and what they wish they would have known. The podcast is her passion project, which has connected her to an even deeper passion — food and nutrition. 

Rhylie’s Pops — Photograph by Brittany Cole

A New Way

Breana has lived and worked in the culinary world; she completed Cabrillo’s culinary program, started her own catering and personal chef businesses, and her mobile bar — Kraft Bar (@kraft.bar). Breana’s culinary background inspired her to craft her own baby food when her daughter was ready for solid food. On her busiest days, when cooking wasn’t an option, she browsed the grocery stores, like many mothers, looking for quality food for her daughter. She was quickly appalled at the quality of baby food, even in natural food stores — shelf stable food heated to extreme temperatures, stripped of nearly all nutrition. She discovered a theme in that most baby foods are high in sugar with very little protein.

Breana’s frustration turned into a mission to create something different from anything currently on the market. She is driven to make fresh baby food that tastes delicious and is not loaded with preservatives. Currently, she is crafting a line of healthy popsicles — Rhylie’s Pops — for children AND adults. These popsicles are special because they are packed with whole foods and craveable flavor. Popsicles are a simple way to boost your little one’s nutrition in a sneaky way.

Breana is also focused on creating a baby food meal kit that will feature her all-organic nutrient-dense meals — prepped vegetables, quality-sourced bone broths and easy to follow recipes. The goal of this product is to make life easier for parents and get their kids eating healthy, fresh and whole seasonal foods. The kits will be carefully crafted with seasonal offerings and evolving recipes based on what is age-appropriate for the child. Her hope is to launch the business this spring. Stay tuned and keep up with Breana and GRK for updates! 

Rhylie’s Pops — Photograph by Brittany Cole

Connect

Breana wishes to share her knowledge with mothers who may feel discouraged when it comes to feeding their children. She aims to shift the idea of “adult food” and “kid food” by guiding new parents who feel overwhelmed by the thought of cooking healthy food for their child. She offers streamlined tips and tricks that have been successful for her and her daughter. Breana feels strongly about the importance of forming healthy eating habits for a child early on. Children's palates are constantly changing, and she believes it's possible to guide the child to healthy options that set the foundation of a palate that craves nutrient dense foods. 

Breana’s goal is to evolve her vision into how she can create a healthy baby food option — more to come on that soon. For now, follow along with Rhylie’s Paleo (@RhylieWinter), where she will be sharing baby and toddler food recipes, and baby food kits come spring. Our hope is to share her mission, and connect to the greater community.

Rhylie’s Pops — Photograph by Brittany Cole

Links

Postpartum Stories Website / Instagram / Podcast on Apple

Rhylie’s Paleo Recipes Webpage / Instagram

Kraft Bar Website / Instagram

Rhylie’s Paleo Baby Food — Photograph by Brittany Cole

Wishing you wellness, always,

Mary, Breana & the GRK Team

Mary Smith has her Bachelor’s of Science in Nutrition and Food Science, and serves as GRK’s in-house nutrition expert.

Brittany Cole is a photographer and writer based in Santa Cruz, CA; you can find her work here.

Magical Bone Broth

GRK Golden Bone Broth served with Sprouted Oat and Seed Bread

Have you been hearing the buzz around bone broth, and wondering whether it’s just another food trend? We dove into the scientific research for you and the truth is… (drumroll please)… the current attention on the powerful properties of bone broth is NOT A HOAX. Bone broth has been a staple in traditional cuisine for centuries — some chefs even refer to it as “liquid gold”. As such, cooks around the world have noted the stock pot, of all things, as THE most important piece of kitchen equipment. The healing powers of bone broth cannot be denied. Bone broth is packed with an abundance of nutrients that promote gut health, smooth skin, flexible joints, and a strong immune system. We are pleased to shine a spotlight on a few of the cultural and nutritional details of this hardworking broth.

Traditional diets have employed “nose-to-tail” preparation practices for centuries. In preparing bone broth, our ancestors strategically used and honored the whole animal — meat, bones, tendons and skin included. They truly lived and ate according to the adage, “Let nothing go to waste.'' Our western cultural focus on perfectly cut meats, quick food preparation and a throw-away lifestyle has resulted in a disconnection from our food sources and a decline of traditionally prepared foods. For centuries, bone broth has been a backbone to many cuisines, valued for its flavor, efficient use of the whole animal, and its potent healing properties. It’s exciting to see a resurgence of interest. Let’s look closer at a few of its most notable nutritional properties.

Collagen is found in copious amounts in bone broth. This structural protein is essential in forming connective tissues, such as cartilage, ligaments, tendons, bone and skin. It supports development, regulation and structure for all connective tissues. Your body naturally produces collagen. It is the most abundant protein found in the human body, making up around 30% of our bodies’ protein content, but as we age production slows down. You may have heard about consuming collagen for its anti-aging properties. It improves skin’s elasticity and moisture content through “water-loving” hydrophilic colloids, giving your skin that dewy glow from the inside out. There are many collagen supplements on the market, but bone broth is unique in that it supplies a low-processed source of collagen extracted directly from the bones that contain it through a technique of slow-simmering.

When the collagen released from the bones is further cooked down, it forms gelatin — an insoluble fibrous protein which has the ability to calm, feed and repair the mucosal lining of our intestines. Think of gelatin as healing the inner lining of your intestinal walls — like a facial serum, but for your insides. Doesn’t that sound soothing? This lining is crucial for sealing the gut and preventing undigested food particles from crossing through to your bloodstream and wreaking havoc. The word collagen has its roots in the Greek word “kólla,” meaning “glue,” and the suffix “-gen,” which means “producing.” Collagen literally means GLUE PRODUCING! How appropriate! It seems that collagen has long been recognized for its ability to support structure in the body.

The gut healing properties of bone broth also activate optimal immune function. As we heal the gut, we increase our immune strength. Bone broth is loaded with minerals (calcium, phosphorus, iron, magnesium and potassium) that are released from the bones during the simmering process with the help of an acid medium, such as citrus or apple cider vinegar. When our gut is functioning properly, we are better able to digest and assimilate these nutrients, leading to greater overall health and resiliency. If our gut isn’t functioning properly, it likely won’t be absorbing all the nutrients in our food, and symptoms of nutrient deficiency may appear. The gut wall houses nearly 70% of the cells that make up the immune system. This is why digestive problems can present in our bodies as allergies, autoimmune diseases, and even impact our mental health. It’s no wonder that gut health is the root to wellness!

FUN FACT: Homemade chicken soup has been prescribed as a treatment for upper respiratory infections and stomach ailments dating back to the 12th century! As we enter into cold season, arm yourself with bone broth to make a pot of chicken soup, colloquially known as “Jewish Penicillin”.

A closer look into how we prepare bone broth in the GRK kitchen:

We source all of our bones from Fogline Farm, utilizing carcasses butchered for farmers’ market sales of breasts and thighs, and from the backs of whole chickens we’ve purchased to make our pulled-chicken recipes. After prepping the bones and veggies, we roast the bones until lightly browned. We add the roasted bones to a pot of filtered water with celery, carrots, parsley, thyme, onions/leek tops, black pepper and bay leaves — vitamins galore! Then, we add a splash of apple cider vinegar, as acid added during cooking draws minerals into the broth, helps breakdown the gelatin in the bones and brightens the flavor of the broth, bringing balance to the natural richness. 

For the Golden Bone Broth, we like to add fresh ginger, garlic and turmeric to simmer with the bones overnight. For the Detoxifying Burdock and Nettle Bone Broth, we add burdock and nettle near the end, letting them simmer in mesh bags for about an hour in the stock before removing. After roughly 16 hours of simmering, we strain the broth and season to taste. All of our broths can be sipped as they are or be the start of your own magical culinary creation.

If you’re new to the magic of bone broth, we hope that you are excited to introduce a warm mug into your daily routine, in addition to using it as a base to add flavor to a delicious dish. Are you wondering when to expect bone broth on the GRK menu? Good news! We have it on rotation every few weeks, in a couple of tasty varieties — stay on the lookout, stock your fridge and/or freezer, and set yourself up for optimal health!

Wishing you wellness, always,

Mary & Brittany

Mary Smith has her Bachelor’s of Science in Nutrition and Food Science, and serves as GRK’s in-house nutrition expert.

Brittany Cole is a photographer and writer based in Santa Cruz, CA; you can find her work here.

The Healing Powers of Hibiscus

GRK Hibiscus Raspberry Cooler is the perfect thirst quencher on a hot summer day. (Photo by Brittany Beryl)

Nothing beats a cool and refreshing beverage on a hot afternoon. GRK has you covered this week with our Hibiscus Raspberry Cooler! Did you know that in addition to being a beautiful tropical flower, hibiscus also has potent medicinal value? We love blending hibiscus with other summer offerings (such as tart raspberries) both for their complimentary flavors and to pacify extra heat in the system brought on by these warm summer days. But hibiscus isn’t just for cooling down in the summer. There are benefits to consuming the vibrant flower petals throughout the year!

We asked Dr. Rachel Farber—a licensed acupuncturist (L.Ac), who has been serving Santa Cruz and the greater Bay Area for 20 years—to give us a little insight on the healing properties of hibiscus. 

Dr. Farber: “In addition to making a delicious and beautiful tea, hibiscus flower is touted in Chinese medicine for its gentle healing properties. It belongs in the category of "phlegm relieving" herbs that help to transform the stagnation of fluids. For that reason, it can be a perfect herb to steep as tea or add to a blend to help with a chronic cough or congestion.”

Hibiscus Raspberry Cooler with a splash of lemon. (Photo by Brittany Beryl)

Hibiscus is also used as a heart tonic. The deep red hue of this plant mimics the physical system it supports in humans: blood and the cardiovascular system. Hibiscus contains anthocyanins — the red, blue, and purple pigments of plants that act as antioxidants, supporting blood vessels, and protecting the heart from oxidative damage. This magical flower is also proven to have a positive effect on normalizing blood sugar and in maintaining a healthy insulin response. 

Whether you’re battling with seasonal allergies, fighting a cold, or looking for cardiovascular support, hibiscus is an ingredient you’ll want to keep on hand with your tea selection. Buy it in loose leaf form, and steep the petals solo or blend with other herbs. Rooibos, rose hips, and hawthorn berry when steeped alongside hibiscus petals creates a deep red pigmented heart tonic that we think you’ll love.

Thanks for taking a deep dive with us into some of the properties that make the hibiscus plant so special. Through this blog series, we hope to inspire a desire to learn more about the nutritional aspects of some of our favorite edible plants. At GRK, we are dedicated to crafting unique offerings with quality ingredients that are not only delicious, but support our bodies and their complex systems!

Our take on a Pisco Sour using GRK Hibiscus Infusion with Citrus and Ginger. (Photo by Brittany Beryl)

Make our Hibiscus Raspberry Cooler at Home

Yields approx 5 cups

¼ cup good quality loose leaf hibiscus

4.75 cup hot water

2 tbsp lime juice

0.5 lbs raspberries 

3 tbsp honey

1 tsp sea salt

Place the loose hibiscus in hot water, cover and allow to steep for at least 30 minutes. You can let it steep longer, even over night, to extract more potency. Strain out the petals and throw them on the compost pile. In a blender, blend the hibiscus infusion with honey, lime juice, salt and raspberries for about 30 seconds. It will be frothy! Strain a second time for a silky smooth mouth feel or enjoy with all the seeds and the extra fiber they bring! 

Get crafty and play with adding other fruits, skip the honey, mix with other juices (we love it with orange juice) or juice in some ginger for a spicy kick. Let us know what you come up with! We might even feature your recipe on a future menu!

Cheers to your health!

Wishing you wellness, always,

Mary

Mary Smith has her Bachelor’s of Science in Nutrition and Food Science, and serves as GRK’s in-house nutrition expert.

Brittany Cole is a photographer based in Santa Cruz, CA; you can find her work here.

FOR MORE INFORMATION, CHECK OUT THE FOLLOWING SOURCES:

Body Into Balance: An Herbal Guide to Holistic Self-Care by Maria Noel Groves