Eating Right to Perform on Game Day – Best Surfer Breakfast

When it comes to game day for whatever sport you play, eating right plays an important role in performance.

Being a professional surfer, I usually wake up a few hours before the competition and head to the beach to prepare. Deciding what to put in my body before that first important heat of the day is a big part of my preparation for a successful event.

It varies how much I eat depending on when my heats run.. If I surf early in the morning I will keep it light with a small bowl of granola and some light fruit all mixed together with almond milk. This is my favorite go to!

Lately my addiction is frozen mangos and blueberries mixed with Ocean Ranch Wild Honey Sesame granola. Try it – you will be blown away!

Mangoes help alkalize the whole body and also improve digestion. Blueberries are known to boost your brain with their high levels of phenols so basically I’m going to out smart my competition.. haha! On top of super brain benefits, blueberries also aid in weight loss, have amazing skin benefits, and even promote heart health.  These tasty fruits are a perfect match with my favorite granola that is also a great source of calcium and iron!

If I don’t surf early and have a few hours before my first heat I will generally eat a bigger breakfast to get me through the morning. I usually eat something along the lines of some scrambled eggs with a piece of toast and a side of avocado and if available a side of homemade salsa! Avocado is a good source of healthy fat, the carbs from the bread fuel me through the day of surfing, and eggs give me the much needed protein!

After breakfast and my first heat of the day, I make sure to snack.

Bananas and apple slices are a great go-to. Bananas are great to eat around 15 minutes before you compete to give you the energy you need. They have a broad range of vitamins, phytonutrients, fiber and minerals! Apples are all around good for your health, they promote cancer prevention, intestinal health, heart disease prevention and they also help detoxify the body.

After a long day of surfing and hopefully coming up with the W, I cave and splurge on some great Mexican food! Nutritional value? Not so much, but hey we earned it right?

Enjoy, Cory Arrambide

Sticky
November 08, 2017

USDA Organic vs. NonGMO

YOU ARE WHAT YOU EAT…EATS

image of organic produce on a farm

We are what we eat, of course. Everyone knows that! However, we cannot forget that we are also what we eat….eats and that is where the labels “USDA” and “Non-GMO” both come in handy.

At Ocean Ranch Organics, we only craft the finest and most nutritious snacks that are USDA Certified Organic as well as Non-GMO.

But what is the difference? If something is organic, surely it is Non-GMO and if something is Non-GMO, then surely it must be organic, right? Wrong. Although all USDA Certified Organic foods cannot contain any genetically modified ingredients, the Non-GMO label does not always make the same promise.

All of the ingredients we source at Ocean Ranch Organics adhere to the United States Department of Agriculture’s guidelines for organic production. 

That means all processes and operations in place are protecting natural resources, conserving biodiversity, and only using approved substances.  The farmers of our ingredients do not use GMO seeds and protect their products from contact with any prohibited substances. This is no frivolous practice as there are many prevention practices employed in order to maintain the purity of the organic ingredients.

 

According to the USDA, here are a few of the preventative practices farmers must use:

-Plant their seeds early or late, avoiding organic and GMO crops flowering at the same time and thus avoiding any possibility of cross-pollination.

-Harvest crops prior to flowering or sign cooperative agreements with neighboring farms to avoid planting GMO crops next to organic ones.

-Designate the edges of their land as a buffer zone where the land is managed organically, but even those crops aren’t sold as organic.

-Thoroughly clean any shared farm or processing equipment to prevent unintended exposure to GMOs or prohibited substances.

The certainty that the USDA Organic Seal brings is not exactly mirrored by the Non-GMO label; however, this is not to say that Non-GMO is any less helpful in guiding us as to what to put in our bodies to keep us healthy, properly fueled up, and ready to move.

The “Non-GMO Project” label assures that less .9% of the ingredients can be genetically modified.

Because that little percentage of ingredients may be genetically modified, they are not subject to the same strict restrictions that apply to organic crops. This means that some crops may contain toxic pesticides, herbicides, and fertilizers which are known to be damaging to the long term health of consumers. 

You can rest easy knowing that both the USDA Organic seal and Non-GMO on Ocean Ranch Organic granolas means that our product is certified organic and contains absolutely no genetically modified ingredients.

So, snack on, fuel up, and keep adventuring.

Sticky
November 08, 2017

The Channel Islands – Our Backyard Sanctuary

Channel Islands, Santa Cruz Island, Santa Rosa Island, Santa Catalina Island, Santa Barbara Island, Anacapa Island, San Miguel Island, San Nicolas Island, San Clemente Island

 

There are so many reasons we are lucky to live on the Central Coast of California and the Channel Islands are one of them.

The Channel Islands are part of one of the richest ecosystems on the planet and are often referred to as “The Galapagos of California”. They have a long history of human occupation and the oldest remains date back 13,000 years ago. The first native populations to inhabit the islands were mainly Chumash. A true maritime culture, the Chumash hunted and gathered natural resources from both the ocean and coastal mountains and maintained a highly developed way of life.

I was fortunate to be part of one of the archeological trips organized by The Natural History Museum of Santa Barbara a few years back, that was working on radio carbon dating of the Arlington Springs site. I was hired as the group’s private chef on the excursion. We loaded up coolers with all sorts of local organic ingredients, my knives, and a few other essentials and jumped on board the Island Packers boat.

The journey to Santa Rosa that day took about 3 hours. Crossing the channel to the islands is an adventure and the boat always comes with a naturalist on board. The ocean surrounding the islands is teeming with wildlife and is part of a protected marine sanctuary. Twelve miles off shore, the sea floor abruptly drops to create a rich deep water ecosystem. Whales, seals, and pelagic fish are everywhere. It is common to see pods of dolphins of a hundred or more. They are super curious, playful, and love to surf the wake of the boat.

After landing on Santa Cruz Island and dropping off day trippers and campers we continued our journey to Santa Rosa Island. Skirting the western end of the island, we passed numerous sea caves and sweet little harbors. Santa Cruz Island is a great place to go kayaking; there are outfitters and guides to take you to the most epic spots.

We landed on Santa Rosa and unloaded our huge amount of gear and headed up to the lodge. Back in the day, before Santa Rosa was part of the National Park, the island was privately owned and used for ranching and hunting. The historical buildings we were staying in had a lot of history!

We immediately set out to explore the many beaches and surf breaks in the vicinity. After a fun surf session, we headed back into the kitchen to prepare the evening meal. It was early fall and our menu for the evening was: A fig and La Nogalera walnut salad on greens with caramelized balsamic dressing and ricotta salatta with olive flat bread, seared scallops with a fennel relish, Bistecca California with pepperonata, garden eggplant, heirloom tomato and smoked mozzarella bake, and creamy heirloom corn polenta with rio grande beans. For dessert, we had a rich dark chocolate and coffee bean cake with Carpinteria berries.

We were blessed to spend a solid week on Santa Rosa Island. It was so exciting to be a part of the excavation and also to explore the island. The Channel Islands are an incredible place to go for the day or a week to take in the rich heritage of California history, ocean culture, and coastal environment.

Sticky
October 14, 2017

Natural Disaster Charities Review 2017

So you want to donate your hard earned money to those needing assistance in the wake of the natural disasters the past few months? We do too, so we did a little research to make sure we knew where we were giving what we can. As a group of food-loving parents, surfers, travelers, and yogis, we want to be certain that we are doing the best we can for those experiencing the devastating effects from the recent natural disasters.

 

We found a few natural disaster relief organizations that you may or may not know and our team is supporting them on our own:

 

  1. Direct Relief directrelief.org – 100% of designated donations are ensured to be used towards expenses supporting the designated program or response. Direct Relief’s website and the donation process are user-friendly. Payment is simple with any major credit card and they even accept PayPal. Besides, Direct Relief’s Goleta Headquarters are just down Hwy 101 from Ocean Ranch’s Global Command Center.
  2. Waves for Water wavesforwater.org – Waves for Water is focused on providing drinking water. As a California food brand, we know the importance of quality ingredients, with water being the most valuable for our active lifestyles. They go beyond just donating to a program, adventurers can even join a ‘Courier Program’ to distribute water filters along their travels, great for those of us already planning our next surf trip.
  3. USVI Recovery usvirecovery.org – The U.S. Virgin Islands were hit hard by both Hurricane Irma and Maria. Irma, Category 5, lashed its 185 mph winds on St. John and then St. Thomas, leaving large parts of these resort islands uninhabitable, let alone ready for the upcoming tourist season. Just as soon as the rainbows were overhead on the islands, Hurricane Maria, roared through the Caribbean, this time causing more destruction on St. Croix. Each of these islands relies heavily on tourism to support their island economies, and the likelihood of a profitable tourist season is bleak this year.
  4. Operation USA opusa.org – Operation USA is a Los Angeles based international aid organization operating without any government funding. By working with a hands-on mentality, Operation USA prides itself in being able to work as a “small ship that gets into the harbor where big ships can’t fit.” They are currently responding to Hurricane Harvey, Hurricane Irma, Hurricane Maria and the earthquakes in Mexico.
  5. Team Rubicon teamrubiconusa.org – Team Rubicon was founded in 2010 as a dual-purpose relief agency. Veterans are given the opportunity to utilize their skills and talents with first responders to directly provide assistance in relief operations. Currently, they are working in Texas and Florida to help with Hurricane destruction. They also list all of their previous responses clearly on their website.

 

These are just a few of the many NGOs working to provide aid to the people that need it most right now. For many of us, day to day routine becomes so standard that it is easy to forget about what happens when disaster strikes, until it does. At Ocean Ranch, humanitarianism is alive and well (just like our tasty fig tree), and we encourage our friends around the world to help out with what they can.

When in doubt, be sure to check out Charity Navigator www.charitynavigator.org.

They rate and rank major non-profits as a third-party source and is a great tool to make sure your hard-earned money is being donated where you want it.

Sticky
October 12, 2017

Kim Redman in Oaxaca

Oaxaca was one of those magically intriguing places for me when I moved there in my late 20s.

 

 

It is a state in southern Mexico known for its cultural diversity as well as its environmental & agricultural biodiversity. Oaxaca has one of the most rugged terrains in Mexico with mountains that abruptly join the sea. Oaxaca’s central valley region is surrounded by the majestic Sierra Madre Mountains and is home to many indigenous cultures. The coastline is home to the famous “Mexican Pipeline”, Puerto Escondido. This place brings many of my favorite things together: excellent culinary traditions, the arts, beautiful mountains and the ocean.

 

Mexi-Pipeline, Oaxaca surfing, oaxaca surf, puerto escondido surf, zicatela surf, surfing

Puerto Escondido, Mexico

I fell in love with Oaxaca immediately.

 

I had just begun to experiment with cooking when I moved to Oaxaca City and it was there that my passion for the culinary arts blossomed. The Central Market is the heart and soul of the city. Farmers and vendors travel from all over the state to come and hawk their wares. It wasn’t uncommon for someone to travel for days (on foot) down from the mountains with their crops to sell. Wild mushrooms, heirloom corn varietals, Nopales and Verdolago. The woman from coastal Tehuntepec would come with her coconut treats and seafood. Each week as I walked to the market, I would be engulfed in the intoxicating smells of the chocolatiers stone grinding cacao with cinnamon and spices to create the famous Oaxacan Chocolate.

 

Each day, I would set out to buy as many new ingredients that I was unfamiliar with and take them back to my apartment to experiment and play with dishes.

 

 

The Oaxacans are diverse and resilient. I am grateful to all the kind hearted and generous people I met during my years living there.

My landlady at the time was a Zopotec and an herbalist and she schooled me in many herbal remedies. I also befriended the indigenous herbalists in the market and would study with them each week. I learned how to incorporate some of these powerful plants into my cooking.

One of my favorite places to go on my weekly trips to the market was the Casillda juice stand. There they created a plethora of homemade “aguas” and juices. My favorite was horchata (rice milk) with toasted walnuts and cactus fruit mixed in. I also indulged in the spinach, pineapple, lime and orange juice. The family that ran this popular business took me under their wing and included me in all family gatherings at their home from Day of the Dead festivities to the Christmas posadas. There would always be huge feasts with traditional mole and lots of mescal. The mole of Oaxaca is famous all over Mexico and is a very complex culinary sauce with chocolate, almonds, seeds, chili varietals and spices.

My experiences as a young woman living in Oaxaca shaped my life and who I am today.

Sticky
October 12, 2017
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    We hand make our granola using organic and natural ingredients. Real food, pure and simple. Our organic granola is slowly roasted in small batches to lock in the flavor and provide the perfect texture. Each flavor is crafted to have a little twist on the ordinary to make it extraordinary.

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