Asian Grilled Chicken

Juicy and tender Grilled Asian Chicken smothered in a sweet and spicy Asian sauce. A super easy dish that takes less than 10 minutes of prep time

Recipe inspired by

Tomato and Cucumber Salad

If you are looking for the perfect Christmas salad side dish, look no further. Extremely easy to make and done in 5 minutes, this red and green Christmas salad makes a surprising and striking bold splash in a bowl.

The red of the tomatoes and green of the cucumbers, make a perfectly awesome Christmas Salad! Looks amazing and gorgeous on the holiday table as a red and green side dish. * 2 bags of LIVFRESH Red Cherry Tomatoes * 1 bunch of LIVFRESH Arugula * 1/2 sliced Cucumber into Quarters * 3 tablespoons LivFresh olive oil * 1-1/2 tablespoons balsamic vinegar * 1 teaspoon sugar * 1/2 teaspoon garlic powder * 1/2 teaspoon salt * 1/4 teaspoon pepper To start, get a bowl and dump your two pints of tomatoes into the bowl. Cut and quarter your cucumbers, and dump on top. Now I like to add the olive oil, followed by the balsamic vinegar. Layer the seasonings on top. Add roughly chopped Arugula. Mix super well, making sure you grab the cucumbers from the bottom of the bowl and mix around. They weight more so they fall to the bottom easier. You can serve this salad immediately but it tastes better with at least 1 hour in the fridge. Mix well before serving. Order Cherry Tomatoes and Arugula Recipe inspired by

Why Sourdough bread is healthier.

Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious. The prebiotics also helps to keep your gut bacteria happy, and it may be less likely to spike blood sugar levels. Besides the nutritional benefits, you can also enjoy the therapy of home baking and the unique sourdough flavour.

Sourdough is one of the oldest forms of grain fermentation. It’s believed to have originated in ancient Egypt around 1,500 BC and remained the customary form of bread leavening until baker’s yeast replaced it a few centuries ago Leavened bread is a bread whose dough rises during the bread-making process as a result of gas being produced as the grain ferments. Most leavened bread uses commercial baker’s yeast to help the dough rise. However, traditional sourdough fermentation relies on “wild yeast” and lactic acid bacteria that are naturally present in flour to leaven the bread. Wild yeast is more resistant to acidic conditions than baker’s yeast. This is what allows it to work together with lactic acid-producing bacteria to help the dough rise. Lactic acid bacteria can be found in several other fermented feet, including yoghurt, kefir, pickles, sauerkraut and kimchi. The mix of wild yeast, lactic acid bacteria, flour and water used to make sourdough bread is called a “starter.” During the bread-making process, the starter ferments the sugars in the dough, helping the bread rise and acquire its characteristic taste. Sourdough bread takes much longer to ferment and rise than other types of bread, which is what creates its particular texture. To this day, making sourdough bread remains popular in Mediterranean and Middle Eastern countries, as well as in the San Francisco Bay region of the US. Some store-bought sourdough bread is not made using the traditional sourdough method, thereby reducing their health benefits. Buying sourdough bread from an artisan baker like LivFresh increases the likelihood of it being “true” sourdough bread. Although sourdough bread is often made from the same flour as other types of bread, the fermentation process improves its nutrition profile in several ways. For starters, whole grain bread contain a good amount of minerals, including potassium, phosphate, magnesium and zinc (3Trusted Source). Unfortunately, the absorption of these minerals is limited by the presence of phytic acid, which is commonly referred to as phytate. Phytates are considered antinutrients because they bind to minerals, reducing your body’s ability to absorb them (3Trusted Source). Interestingly, the lactic acid bacteria found in sourdough bread lower the bread’s pH, which helps degrade phytates. This results in a bread that has a much lower phytate content than other types of bread (4). One study showed that sourdough fermentation may reduce the phytate content of bread by 24–50% more than conventional yeast fermentation (5Trusted Source). Lower phytate levels increase mineral absorption, which is one of the ways in which sourdough bread is more nutritious than conventional bread. Moreover, studies show that the lactic acid bacteria present in sourdough bread have the ability to release antioxidants during sourdough fermentation (6Trusted Source, 7, 8Trusted Source). Sourdough fermentation also increases folate levels in the bread, although levels of certain nutrients like vitamin E may be slightly reduced in the process (3Trusted Source). Finally, sourdough’s longer fermentation time helps improve the flavour and texture of whole-grain bread. This may make people more likely to opt for a whole grain bread, thereby promoting a higher consumption of fibre and nutrient-rich bread (4).,to%20spike%20blood%20sugar%20levels.

Best Way to Freeze Sourdough Bread to Lock in Taste & Texture

The best method from our experience, that doesn’t compromise on texture and flavour in any way is to slice it up, flash freeze it, and bag it up in freezer-safe bags with the air taken out. This way, whenever I need a slice or two, I just pop it in the toaster, and I have fresh sourdough bread at my fingertips.

Here’s a really quick step-by-step how-to, with further explanation below.

Now let’s go into a little more detail about each step and the reason why this method has an advantage over freezing a whole loaf when it comes to flavour and texture. Once your bread is completely cooled, you will want to slice the whole thing. Normally, it is recommended to slice the bread as and when you need it, in order to retain its freshness, but as it will all be frozen, go ahead and slice the whole loaf. I use an ice cube tray from my freezer, but you can use any tray that will fit on a shelf in your freezer.

Put your tray into the freezer for 10 to 15 minutes. This is called flash freezing. It will not completely freeze the bread, but it will freeze the outer layers enough to make sure the bread doesn’t stick together when you store them in the freezer-safe bag. This is not enough time for your bread to develop any freezer burn, and so the flavor and texture will remain as it is.

Now that the sourdough bread is partially frozen, you can stack them together in a resealable freezer-safe bag, and they won’t stick together. Remove as much air as possible from the bag to retain freshness in the bread. This is also what will prevent freezer burn. The slices can be taken out when needed, and put straight into the toaster from frozen. It will taste as good as, if not better than the day after it was baked! One thing very specific about sourdough bread, is that it contains enzymes that are not found in other breads. This makes sourdough bread suitable to freeze once. You cannot refreeze sourdough bread. And so, because you cannot refreeze it, it is best to slice it up so you only need to defrost exactly how much bread you need. And the rest of the loaf will stay fresh in the freezer. Sourdough bread not only maintains its freshness in the freezer, but it actually continues to sour at a very slow rate while it is frozen, and so the flavor continues to develop. When you take it out of the freezer and toast it, it will taste as if it has just been baked and toasted. And depending on how long it has been in the freezer, it may even taste better than it did when you first baked it. So what is so special about slicing it up first? Why not just freeze the whole loaf. Well, you could, but there are few things to consider…

It is Less Versatile to Freeze a Whole Loaf of Bread

When you have a whole loaf in the freezer, you only have the option of defrosting the whole loaf, even if you only needed a slice or two. And then the bread will become stale far quicker once it has been defrosted.

It Takes a lot Longer to Defrost a Whole Sourdough Loaf than it does to Defrost only a Slice.

Defrosting an entire loaf will take about 4 or 5 hours, depending on how big it is. And this time is also spent having the loaf out, which decreases it’s freshness further. Or alternatively, you can rebake it in the oven for a period of time (usually around the same amount of time it took to bake it in the first place!), which will thicken your crust, and increase the risk of your loaf becoming too dry.

How To Keep Sourdough Fresh

What is the best way to store the bread to keep it fresh for longer?

Sourdough bread will stay fresh for the longest in a cotton bag. This will give it enough protection from completely drying out, and also give it enough breathability to prevent it from becoming too moist and gluey.

Is it better to slice sourdough bread all at once, or as you need it?

It is definitely better to slice sourdough bread as you go rather than all at once. This will prevent premature staling. The other option is to slice the whole loaf and then freeze the slices Source
When to Cut Sourdough Bread to get Beautiful Even Slices

What is the Best Way to Cut Sourdough Bread to Get Even Slices

The technique is an important part of making sure those slices are even and beautiful looking. Here are some tips to slicing sourdough bread the best way:

Photo by Jon Tyson on Unsplash

A bread slicing knife uses a ‘sawing’ action to cut through the crust. This action reduces the pressure put on the bread, saving it from getting squashed during slicing. It has a long serrated slicing-edge to help you slice with correct technique. It goes without saying of course; the sharper the better. A durable good quality bread knife goes a long way to making bread slicing neat and tidy. It’s important to let the knife do the work and not your brute strength. Most people try to slice bread by pushing the knife downwards, but this puts pressure on the bread and squashes it, giving you messy slices. Hold the bread firmly in place with one hand, and slice through the bread with the other, using a forward-backwards ‘sawing’ action MORE THAN a downward action. Take your time, the bread will slice a lot neater when given the chance. Be sure to hold the knife parallel to the chopping board, NOT angled down at one end. Yes, you read that correctly. Put the bread on its side to get the best slice! Often with homemade bread, the side of the bread has the hardest crust and the shortest edge. So cutting through the bread side first will mean the greatest pressure is put on the bread at the beginning when the bread has the most amount of structure. And you also have less to cut through as it’s the shorter edge.


When to Cut Sourdough Bread to get Beautiful Even Slices

Everything to Know About Cooking Frisée Lettuce

Frisée, also known as curly endive, is a frizzy salad green of the chicory family. The most noticeable characteristic of this vegetable is its appearance: a tousled head of dark lacy ruffles, sprouting from a pale yellow core. But frisée is more than just an aesthetic choice, it’s also saturated with a bright bitterness and nutty notes, which can really deepen and enrich a dish’s palate.

As with most leafy greens, frisée contains very few calories and a whole lot of beneficial nutrients. A single serving contains 30% of the daily recommended intake of folic acid, eyesight-boosting vitamin A, and immune-supporter vitamin C. It’s also a fantastic source of dietary fibre, manganese, iron, and potassium.

The frilly fronds of this chef-favoured lettuce are bitter with a satisfying crunch, so if you’re feeling a little underwhelmed by your everyday mix of spinach or arugula, look no further than frisée to add dimension and texture to your salads and sandwiches.

To get the most out of frisée, don’t wash it until it’s ready to be eaten. If there are any signs of mild wilting, you can soak the frisée in cold water for approx. 15 min. to revitalize the leaves. Bear in mind these curlicues retain water like sponges, so definitely use a salad spinner after soaking them! Despite its hardiness, frisée’s curls are extremely delicate and we suggest tearing the leaves into bite-sized pieces by hand rather than running a knife through them, which flattens the leaves’ natural shape. Store fresh frisée in a ventilated bag in the crisper drawer of the fridge for up to one week.

Due to its sharp taste, frisée isn’t everyone’s cup of tea, but this shouldn’t deter you from cooking with it! There are many ways to allay the bitterness and it all rests on how you dress it. Luckily, frisée is super susceptible to intense flavours and does really well with salty cheeses and citrus fruits. To enhance the nutty flavours of frisée, throw pecans or walnuts into the mix.

Since the inner yellow leaves are delicate and sweeter than the outer leaves, we like to reserve them for salads or placed under freshly grilled fish, meat, or veg. Pair your frisée salad with a sweet and acidic dressing—like maple syrup and red wine vinegar—and toss in some milder greens such as romaine or arugula to soften the bitter bite. Remember: frisée is hardy, so it can handle heavy and creamy dressings without wilting or becoming mushy.

Sauté the darker, outer leaves with a dash of maple syrup and lemon or animal fat to round out the flavours. Although its tousled leaves can withstand the weight of heavy sauces, frisée cooks quite quickly, so be sure to keep an eye on the pan, and, if cooking it in a soup or stew, toss in these curly-haired babies last.


Mary-Linh Tran Junior Food Editor at Kitchen Stories

Avocado and Chickpea Spinach Wraps

Fresh, crunchy vegetables and a chickpea avocado mixture are wrapped up in a LivFresh spinach tortilla in this recipe for the perfect lunchtime wrap. In addition of stunning colour, spinach makes these tortillas taste great. These wraps are fresh, crunchy, and a little bit spicy from the pickled jalapeños.


For the Wraps: Recipe from

Healthy Lettuce Soup

This soup is a great way to use lettuce’s outer leaves and ribs, which usually go to waste.