Yam chip recipe

Baked yam chips are a lower calorie and more nutritionally dense alternative to fried potato chips.  Since they’re naturally sweet, they can be eaten to control cravings for sweets.

Equipment

  • Kitchen mandolin (slicer)
  • Convection oven (preferred)
  • Half sheet baking tray (18” by 13”)

What our mandolin looks like.  

MIU-France-Stainless-Steel-Professional-Mandoline-Slicer.jpg

Ingredients

  • Yam, bigger the better
  • Kosher salt
  • Olive in in spray bottle

Instructions

  • Set mandolin to slice mode, ⅛” thickness.    
  • Start slicing.  Should look something like this:

yamchips.jpg

  • Oil the pan with 4 ounces of olive oil.  Use a paper towel to spread it.   
  • Sprinkle 2 ounces of kosher salt evenly throughout the pan.  
  • Place yam slices on the pan.  Each slice can overlap another slice by up to an inch.  
  • Spray olive oil on top of yam chips, as little or much as you want.  
  • Sprinkle 2 ounces of kosher salt on top of the yams.  
  • Bake at 200 degrees for an hour.  

yamchips2.jpg

Kale chip recipe

Of the 3 chips we offer, kale is the easiest to make at home.  Here’s the “recipe.”

  • Separate leaves from stem.
  • Place on tray.  Spray olive oil, add cracked sea salt and peppercorn.
  • Place in oven at 190 degrees.   For how long, we don’t know because we don’t time cook our chips and at 190 degrees, it’ll take at least 4 hours before they burn.  I’d guess one and a half to two hours.  We know it’s ready when it smells, feels, and looks right.

Variations include adding crushed garlic, chopped onions, vinegar…possibilities are endless.

The key — and you’ll hear about this from us over and over again — is to keep the temperature below 200 degrees.  Many customers are burning their kale chips because they’re following recipes that call for ~300 degrees, ~20 cook time.   It doesn’t make sense to cook them at a temperature above 200 degrees because moisture content of kale varies from batch to batch and recipes that require precision make cooking stressful for most.

We tell customers to keep the temperature low and wait for it to finish by walking the dog, watching a movie, working out, mowing the lawn, whatever gets their mind off of the chips.  Cooking shouldn’t be stressful, it ought to be fun.

Vision, Mission, and Value Statements

At some point, we’ll add “helping Americans reduce their grocery bills and waste by 40%.”  One step at a time.

Vision Statement:
To help individuals achieve and sustain their lifestyle goals and to make healthy living an affordable and accessible option to all.

Mission Statement
To provide health and price conscious customers nutritionally dense, diverse, and satisfying meals made and served by sincere and knowledgeable staff. To reclaim and preserve American immigrant narratives about food and health and use them to transform and elevate American cuisine.

Value Statement
We are continually seeking challenges and are not afraid to take risks and to make mistakes.  We compete against and learn from the best and won’t settle for anything less than being the best .  We strive to make our customers enthusiastic about our products.  Our goal is to improve the quality of lives, and not to make people live the ideal life.

Company Guidelines, Principles, and Values (updated)

The basis, the heart of the business.  And the reasons why I have a reputation as a “slave-driver” (word several customers have used to describe me to new hires), why we offer one of the most challenging and demanding work environments in the SnoKing neighborhood.  It’s brutal behind the scenes and most aren’t ready for it.  Ask the employees, who are expected to internalize these principles and values and make decisions based on guidelines.

We’ll show how we use each to develop employees in separate posts.


Cook with your senses
. Quality assurance.  Our products must smell, look, and feel right.  This is our last line of defense against bad products.  Those who cook solely according to process and recipes are much more likely to miss a piece of rancid meat or spoiled ginger.  Those who cook with their senses will have the instinct to notice when something is wrong.

You’re not special until someone you’ll never meet says you are.  Guard against inflated self-esteem, which distorts reality, weakens work ethic, and thins skin.

It’s your fault (especially when it isn’t).  Don’t make excuses, don’t play victim, and don’t allow others to think of themselves as victims.  Those who are mentally tough enough to be responsible for everything that goes on in the world will be empowered to change the world. The rest assume they can’t do anything about it.  Don’t tolerate anyone who plays victim.

Never say “No” to a customer.  “No” creates a communication barrier.  Always maintain a we-can-do-it-all atmosphere. Figure out a way to provide what the customer wants.

We always have what the customer wants (even when we don’t).  If you understand what the customer is really wants, you’ll be able to sell him/her something, regardless of initial request.

Ask questions, question everything.  Smart people are aware of how little they know.  Dumb people think they know it all, so they rarely ask questions and mostly make trite and misinformed proclamations.  We learn by asking good questions, not by memorizing processes.  Ask customers questions to understand their needs and preferences.  Question how things are done to understand and improve processes.

Be skeptical, not suspicious.  Skepticism is based on reality.  Suspicion is based on cynicism and prejudice.  Never allow yourself to believe what you want to believe.

Be responsible, not obedient.  Being obedient is not the same as being responsible.  Obedience breeds immaturity, ennui, fear, and a tendency to follow pointless and infantalizing rules and traditions.  Only those who take responsibility for everything that happens in the world live meaningful, dignified lives.

Be charming, not polite.  It’s easy to be polite.  Just follow etiquette, repeat till you’re in a zombie state.  Polite people are petty, innocuous, and unoriginal.  They’re also boring and insincere.  Charm requires effort — understanding the customer as an individual — (brutal) honesty, social risks, sincerity, and care.

Don’t be afraid to make mistakes.  Learn from your mistakes, don’t shy away from calculated risk, and don’t be afraid of failure.

You’ll never be good enough.  “Success is a lousy teacher.  It makes smart people think they can’t lose.”  — Bill Gates

About Us – Bios

Owner
Owner began cooking when he was 6 years old.  He had his first samosa when he was 8.  He experienced puberty at age 12.  He didn’t get kicked out of high school.  He studied Socks, Drugs, and Rock and Roll in college; Semantics with Pedantics in grad school.  Owner is not an illegal alien. He may be a figment of your imagination.  Some claim to have seen him.  Others doubt his existence.

Korena
Korena studied Kung Fu under sifu Ming Tsai until she was expelled from his temple for reasons she won’t reveal until she’s married with 2 kids, 3 cats, and a spotted dog.  She’ has since found solace at Alive Juice Bar, especially when searching for funny carrots.  She likes guys with 6 pack abs.  Sometimes she’s funny. She refuses to hit customers with a funny carrot.  She’s 27-0-1 with 19 TKOs in fights with customers. Sometimes she’s not so funny.

Erica
Erica eats a lot.  She’ll eat anything.  Yes, even this.  And that.  When not eating, she writes songs about food.  Her favorites are: Tik Tok, it’s Taco Time; Twinkle Twinkle Snickers Bars; When a Lamb Loves a Hungry Woman; I Like Big Buns.  She’s never had a nightmare where she didn’t eat the monster.  Chickens are afraid of her because she’s killed one with her bare hands.  She has never killed a person with her bare hands.

MeKayla
MeKayla is a dork.  She eats like a dork, sings like a dork, and dances like a dork.  She can be seen singing and dancing to songs about downloading porn with someone named Davo, white girls wanting big butts, and slackers wondering who fucked up that leaning tower.  She’s so dorky, she can eat spaghetti and play the violin at the same time.  Doctors tell us her dorki-ness isn’t contagious so there’s nothing to worry about. She fantasizes about bathing in hot sauce.  Maybe we should worry about her.       

Jacinta
Coming soon

Updated Store Guidelines

  • Drinks can be customized.
  • Sometimes the customer is wrong.
  • Order what you want, even if you can’t pay for it.
  • You can start a tab.  Pay it off at your convenience.
  • If we find out that you can’t pay your tab because of your lotto and strip club habit, we’ll name a drink after you.
  • Employees are allowed to fight with customers.
  • It’s ok to stare at employee’s ass. Just be discreet about it.
  • We reserve the right to refuse service to assholes.
  • Keep dogs off the tables
  • Shut the bathroom door.  Customers don’t want to see the toilet.
  • Announce all allergies.  Every time you order, not just first time.
  • Don’t ask for artificial sweetener.  At least not when owner is present. Maintain the peace.
  • If you really think that 1oz of wheatgrass is = to eating 2.5 lbs of leafy greens, we’d like to sell you some real estate.
  • Menu is seasonal, so don’t get pissy if you get a pear instead of apple.
  • One of our baristas knows kung fu.  Do you really want to guess the one?
  • Be kind, not nice.  Let us know when something is off.  It takes a village to raise a business.
  • Smile, God is watching you!

Practical Nutrition

We once discussed weight-loss efforts with someone who was trying to lose over 100 lbs and had lost 14 pounds since joining a gym and hiring a trainer.  She was working-out two hours a day and was doing her best to follow her trainer’s advice on nutrition.  But she seemed distraught over her trainer’s nutrition recommendations.  She was willing to change her eating habits.  However, she was concerned about the cost of following the diet her trainer proposed.  She was already spending money on gym membership and a trainer and wasn’t sure if she could afford to put more time and money into eating “proper” nutrition.

Her trainer asked her to follow a diet that included a cup of strawberries ($4/lb) and a cup of blueberries ($8/lb) each day. We thought, why eat fruits like strawberries and blueberries in March, when they’re expensive?  After all, there’s a variety of produce available during March that provide, at a much lower cost, most of the same nutrition in strawberries and blueberries.

This woman had the will-power to lose weight and she wasn’t a picky eater.  She was willing to spend money on a gym membership and training sessions and went out of her way to find time to work-out.  She was willing to follow a regimented weight-loss diet that she was unfamiliar with. But her trainer made proper weight-loss nutrition an exorbitant cost for her.

She soon stopped going to the gym. We’re not sure if she stopped her weight-loss regimen.  If she did end her regimen, we wonder if the cost associated with following her trainer’s nutritional recommendations had anything to do with her decision.

Regardless of what really happened and the final outcome, this story can be used to illustrate one of the problems facing nutrition science.  Nutrition science, filtered through media outlets, tells us what we should eat to be healthy.  But this information isn’t localized or personalized to meet individual needs.  Nutrition science findings often aren’t disseminated in a way that takes into consideration individual circumstances.  Life-style magazines just tell  readers what they’re supposed to eat to lose weight and be healthy. But some people work 12 hours a day and don’t have time to prepare nutritionally dense produce.  Others can’t afford to purchase fashionable fruits and vegetables (of controversial value) like organic acai berries.  Most people don’t have the time and/or money to exactly follow nutrition science advice.

Nutrition science isn’t useless.  It just needs to be disseminated in a way that makes sense to individuals.  That requires getting people to understand nutrition concepts instead of thinking of nutrition science findings as directives.  Most people, because of time and/or economic constraints, can’t *follow* nutrition science directives.  It may be more effective to get people to *understand* nutrition concepts so they can make nutritional science information relevant and practical to their lives.

Just as not everyone can afford to drive the safest car available, not everyone has the time and income to eat the healthiest food.  But we believe many people can have the option to drive safer cars and to eat healthier foods.  Our goal is to improve lives, and not to make people live the ideal life.

Alive Juice Bar (Weightloss) Fitness and Health Philosophy

Weight is one of many indicators of health and fitness. Someone of “normal” weight can lack a robust immune system to fight disease and the fitness skills needed to prevent injuries.  Focus on achieving an ideal weight that’s decoupled from the goal of maximizing health and fitness is often ineffective, even dangerous.

 

While proper weight control should be used to improve health and fitness, achieving an ideal weight should not be an end to itself. Single-minded focus on weight-loss has resulted in fad diets that provide insufficient nutrition and the proliferation of inadequately tested diet supplements.

 

That said, we believe the most effective way to lose weight is to embrace and enjoy food instead of avoiding and demonizing it. Food is not the enemy, it’s the solution. A deeper appreciation for and understanding of food—how it’s grown, distributed, prepared, and used—is key to developing healthy and sustainable eating habits. Eating well should be a guilt-free experience, a normal part of everyday life.

How it began.

Alive Juice Bar was conceived while we were rafting on the Yamabatutu river, under the shine of a crescent moon, surrounded by dolphins dancing hip hop moves.  Guided by divine providence, we imagined ourselves as Adam and Eve before the fall.  The clothes came off, we threw the snake overboard, and inspiration arrived.  We finally felt Alive.

Hiya!

Hey Everyone,

Welcome to Alive Juice Bar’s blog on anything food related.  We’ll review restaurants, grocery stores, books and movies, and offer cooking tips, recipes, and stories of mayhem.  This blog will also answer many customer questions about who we are, our philosophy, mission, personal habits, and so forth.

Apologies for the late start, as we’re nearly 2 years old.  There’s much to get caught up on and we’ll do our best to provide our readers meaningful insights about the world.

Cheers and Best,

Alive Juice Bar