Latest news with #SpiceRack
2 days ago
- Entertainment
Spice up your summer: Travel edition
Dietitian and "Spice Rack" author Rachel Beller shares fun, flavorful recipes to help you eat healthy while on the go this summer. June 5, 2025
2 days ago
- Health
Dietitian Rachel Beller shares recipes and tips to spice up your summer travel
Summer travel just got a flavorful and healthy boost! With a few smart tips -- and a dash of spice -- you can stay on track with your wellness goals while still enjoying every moment on the go. Rachel Beller, registered dietitian and bestselling author of "SpiceRack," stopped by "Good Morning America" and "GMA3" on Thursday to share easy, practical ways to elevate your travel routine and keep your energy up wherever your journey takes you. Scroll down for her expert tips and delicious recipes. 1. Packable Morning Boost Bowl Easy, budget-friendly travel breakfast. "How we start our day has a huge impact on how we feel and I have something that is both nourishing and budget-friendly that you can easily travel with… Morning boost Power Pack -- helps to deliver protein, fiber, and lots of antioxidants -- no kitchen required! Throw a few packets in your suitcase," Beller said. How-to: Pack individual dry servings before your trip. At your destination, just add milk or yogurt. Top with either dry or fresh seasonal local fruit. Sprouted Oats: Rich in beta-glucans to nourish your gut microbiome, support your digestion, and immune health Ground Flax Seeds: Packed with fiber and omega-3s; supports regularity and helps maintain blood sugar balance Morning Boost Spice Blend: Features Ceylon cinnamon, allspice, ginger, nutmeg, and clove -- a naturally sweet combo that is rich in antioxidants and anti-inflammatory properties Walnuts: Crunchy and satisfying; provide plant-based omega-3 fats and protein to help keep you full Hemp Hearts or Pumpkin Seed Protein Powder: A simple protein source rich in iron and magnesium to support energy Demo Visual: Stainless steel or travel jar filled with dry ingredients, small container of milk/yogurt, fresh or dried fruit. Include eco-friendly pouches. Recipe (Single-Serve): ½ cup sprouted oats 1 tbsp ground flax ½ tsp Morning Boost spice blend 1 tbsp hemp hearts or pumpkin seed protein powder 2 tbsp crushed walnuts Destination add-ins: Milk or yogurt, fresh fruit like berries or peaches or dried fruit. Perhaps a drizzle of honey or date syrup (optional?) 2. Hydrate with Intention: Mint & Ginger Infused Water Refreshing morning ritual before coffee or after a workout. "What we drink while we travel can also get upgraded to support digestion and hydration," Beller said. "It's very easy to grab some fresh mint leaves and ginger at the produce section at a grocery store. Most hotels offer a tea kettle." Ingredient highlights: Mint: Naturally soothing for the digestive system; may help relax digestive muscles and reduce bloat. The aroma can be nice and calming. Ginger: Contains gingerol, known for its anti-inflammatory and digestive-supportive properties, as well as its ability to help ease muscle soreness after a workout. 1 cup hot water 1 handful fresh mint leaves (or 1 tsp dried or a mint tea bag) 1 slice fresh ginger root (or a ginger tea bag or dried ginger pieces) Steep 3–4 minutes. Enjoy hot, warm, or chilled after your morning workout at your hotel. Optional: If option for dry–pack a tiny tea infuser to steep dried herbs easily wherever you are. 3. Smart, Packable Snacks "How we snack while we travel is important," Beller said. "We often find ourselves scrambling for something quick, which usually leads to highly processed options filled with unnecessary additives and added sugars -- things that can throw off our energy balance and health goals." She continued, "My patients always tell me how much they love having simple snack solutions on hand. It makes them feel empowered knowing they're supporting their energy, digestion, and immune system." Power Snack Line-up 1. Berry Crunch Kamut Mix (light, easy to carry) Puffed Kamut: A fun, crunchy puffed whole grain that's fun to eat (think popcorn) Freeze-Dried Strawberries: Packed with antioxidants and vitamin C Slivered Almonds: contains healthy fats, protein, and vitamin E Cacao Nibs: a hint of chocolatey crunch (optional) 2. Golden Carrot Coins with spiced Hummus (my favorite flight snack) Carrot Coins: Rich in beta-carotene and fiber; filling and satisfying Mini Hummus Container: Great source of plant protein, fiber, and healthy fats Sumac: A tangy, citrusy spice that may aid digestion by promoting the release of digestive enzymes; perfect for summer flavor and gut support 3. Tropical Power Crunch (crunchy and chewy- great for a hike, beach, etc) Roasted Dried Chickpeas (store bought or roasted at home with a touch of spice): High in plant-based protein and fiber; supports fullness and blood sugar stability Dried Mango or Pineapple (no added sugar): Offers fiber, vitamin C, and natural sweetness Cinnamon: Adds a touch of sweetness and antioxidants and may help support blood sugar balance 4. "Keep Me Regular" Power Bites (stuff the dried plums with 2-3 nuts -- a travel essential that not only tastes sweet and delicious -- it helps keep things moving!) Dried Plums: High in both soluble and insoluble to help regulate digestion, which is especially useful during travel. Plums are rich in vitamin C and polyphenols -- compounds with antioxidant properties that support our immune function. Baru Nuts or Hazelnuts: Rich in healthy fats, protein, and fiber for sustained energy Cinnamon: Adds a touch of sweetness and antioxidants and may help support blood sugar balance Packaging tips: Use light steel or eco-friendly bags or small glass containers that are very portable. 'GMA' kitchen picks By clicking on these shopping links, visitors will leave and and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here. Amazon
NZ Herald
11-05-2025
- Business
- NZ Herald
Hospitality Duo Behind Kol Announce New Owners Of The Ponsonby Restaurant
Ponsonby favourite Kol is entering another new chapter, as hospitality duo Sapan and Ruchi Parikh take over the reins from Sid and Chand Sahrawat. One of Ponsonby's most recognised restaurants, Kol, will officially change hands on May 21. Hospitality couple Ruchi and Sapan Parikh – already behind North Shore favourites Red Fort and Spice Rack – will take over from Sid and Chand Sahrawat, continuing the flame-fired Indian concept while introducing a few of their own dishes to the menu. The name and fitout will remain the same. This comes one month after the Sahrawats announced the imminent closure of Kol, citing a tough business environment. The restaurant was due to close on Sunday, May 11. The couple said at the time: 'Although Kol was initially a very busy, viable business, the past few months have been tough, and while we've made the decision to close, we're glad we tried – you never know if an idea will succeed unless you try', says Sid. 'We feel the space has potential and would suit other concepts.' The original plan was to transform Kol into an experimental concept space – Kol Lab – but when the Parikhs submitted their proposal, offering to keep the team, the restaurant's identity, and build on its foundations, the idea of a transition rather than a reset took shape. 'There's a difference between mentoring someone and setting them up to succeed,' Chand explains. 'When we saw Ruchi and Sapan's experience and their approach to Kol, it felt like the right fit.' The couple, already well regarded within Auckland's Indian community, frequently cater major events and are known for their consistent, high-quality cooking. Sid and Chand were familiar with their work. 'We're particular about Indian food, and theirs is genuinely excellent,' says Sid. 'Even Chand's mum approves.' Key to the decision was the Parikhs' commitment to retaining the existing Kol team – including head chef Minwoo Kim and bar manager Julia Benton. 'That meant everything to us,' says Sid. 'It ensures the continuity our regulars expect.' Having made the tough decision to close Kol, why are the Sahrawats confident the Parikhs will succeed in the same location? 'We're confident that Ruchi and Sapan will take what we've built at Kol and not only maintain it, but also evolve it in exciting new ways,' says Chand. 'They already run two very busy restaurants and have the operational flexibility to adapt more easily to the current economic climate. For us, the proximity to Cassia posed some challenges, but they don't have those constraints, which means they have far more freedom in shaping their offering. 'We've always approached the business from a chef-led and creative standpoint, they bring a more operations-focused perspective. With our current chefs maintaining food standards and with our ongoing mentorship and support, we believe their past experience and new learnings will allow Kol to thrive in this new phase.' While the concept will remain anchored in Kol's signature style, the Parikhs plan to introduce new elements, along with a takeaway and delivery offering later in the year. 'We know how much Kol means to people,' says Ruchi. 'We're proud to be building on what's been created here, and excited to contribute something of our own to its future.' 'It's an honour to take the reins of a restaurant with such a talented team,' says Ruchi. 'We're keeping the heart of Kol intact, but there are definitely some delicious new dishes on the horizon.' Find Kol at 23 Ponsonby Rd, Ponsonby. More on food From new openings to fresh discoveries.
