Paddling Out to Rockaway

I went out to Rockaway Beach last weekend—an area that was devastated by hurricane Sandy of 2012—to hang with surf blogger (, sustainable fashion marketer (at Rogan and Loomstate), philanthropist, and sister, Annie McBride.

Annie has been surfing for several years and was accustomed to taking mass transit—surfboard in tow—to the Queens coastline from Williamsburg when Sandy hit town. Due to her appreciation for the beaches and her general philanthropic nature, Annie spent months helping with the recovery effort in Rockaway and quickly fell in love with the culture there. Now a Rockaway resident, this NYC Urchin is in her element.

After a morning of surf and sun, Annie hosted an intimate barbecue with friends and neighbors. I was not nearly bohemian enough for the crowd, but anyone can connect over good summer food. Below are the recipes she embellished for the best Veggie Burgers I have ever had (I am a proud carnivore) and a totally delicious Quinoa Salad.

Pass the poi, mahalo!

Quinoa Summer Salad
(modified from

4 cups water
1 cup white quinoa
1 cup red quinoa
1 1/2 large red onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 teaspoon sea salt
12 grinds black pepper from a grinder
1/4 cup olive oil
2 limes, juiced
2 tablespoons chopped fresh cilantro

Bring water to a boil in a pot; add white quinoa and red quinoa. Reduce heat, cover, and simmer until water is absorbed, 15 minutes. Set quinoa aside to cool while you complete the remaining steps.
Combine red onions, red bell pepper, yellow bell pepper, sea salt, and black pepper together in a bowl. Stir in white and red quinoa.
Whisk olive oil and lime juice together in a separate bowl; pour over quinoa mixture. Stir to coat. Add cilantro and stir to incorporate. Cover salad and refrigerate for flavors to blend, at least 4 hours.


Lentil Quinoa Burgers
(modified from Women’s Health Magazine)


1/2 cup quinoa
1 can (19 oz) lentils, rinsed
1/2 cup plain bread crumbs
1 egg, lightly beaten
2 gloves garlic, chopped
2 tsp cumin powder
1/3 cup cilantro
Juice of half a lemon
1/2 cup walnut pieces
2 tsp vegetable oil
6 buns


In a saucepan, combine quinoa and 1 cup water. Bring to a boil and simmer about 10 minutes. Let quinoa cool.
In a bowl, combine half the lentils, bread crumbs, egg, garlic, cumin, cilantro, lemon juice, cooked quinoa, and salt and pepper to taste. Place in a food processor or blender; process until well combined. Add remaining lentils and walnuts; pulse until they’re incorporated. Form into 6 patties.
Preheat grill to medium. Brush burgers with oil and cook for 4 minutes per side. Toast buns for 2 minutes.



Transportation: The NYC Beach Bus provides beer and a ride to Rockaway

Breakwater Surf Co: for board rentals

Rockaway Taco: a classic neighborhood spot for—you guessed it—tacos. Place is popular morning, noon and night.

Whit’s End: for the best pizza you’ll ever have

Playland: Super bohemian-chic motel with bar and outdoor games

Caracas: beach bar with arepas and drinks (arepas are south american corn pancakes)

Veggie Island (may have new name now): for your morning coffee and fresh pressed juices

THIS WEEKEND there is s surf, skate and music festival: Rock Stock and Barrels

And don’t forget to check out the new Moma PS1 Rockaway! show featuring solo projects by Patti Smith, Adrián Villar Rojas, and Janet Cardiff. IT OPENS TODAY, June 29- Sept 1, 2014.



You’re probably feeling a little guilty from overindulging throughout the holiday season…nibbling the cheese cubes at the holiday party, exploring the innerds of every chocolate in the box (invest some time and you might actually find the caramel one) and bathing your liver in a stream of hot toddies. Luckily, it’s 2014 and a chance to refresh your mind and body!  Meredith McBride Kipp, Creative Director at New York Spaces magazine and editor of her own design & style blog offers us a simple recipe for a refreshing green juice AND bread made from the leftover pulp…

Meredith: I’m no heady health fanatic, but I’ve really gotten into making fresh juice once or twice a week. I usually drink it as a meal supplement through breakfast and lunch a few days per week. It makes me feel great and keeps me firing on all cylinders. I don’t need my usual caffeine fixes when I’m “juicing” either, so it saves me from having to buy expensive breakfasts, lunches and coffees in manhattan during the busy work week. I stock the green juice in dishwasher-safe rubber-seal glass bottles that I found on the cheap so that they are always ready-to-go and shake-friendly. Standard pitchers will require that you stir before you pour (the juice settles: don’t be turned off), so sealed/lidded containers are best. Here’s my loose recipe for a large batch of Green Juice. Enjoy!
GREEN JUICE | makes a few gallons (good for 2 people for 3-5 days)
       3 heads romaine
       2 bunches parsley
       3 large cucumbers
       4-5 green apples
       3 bunches of kale
       1.5 bunches celery
       ginger (the size of a golf ball): juice this last because it will clog up
       your juicer
       juice from 5 large lemons
If you are in need of a full 3-day cleanse (similar to the well-known and extremely expensive Blueprint Cleanse), make a batch of my green juice, along with the Spicy Lemonade and Cashew Milk recipes from this site.
GREEN BREAD | makes 1 loaf
       1 1/2 cups juice pulp (aim for the apple, cucumber and kale)
       1/2 cup oil or 1/2 cup butter, melted
       1/2 cup brown sugar
       2 eggs, beaten
       1 teaspoon vanilla
       1 1/2 cups flour (could do whole wheat)
       1/2 teaspoon baking soda
       1/2 teaspoon baking powder
       1/2 teaspoon salt
       1 1/2 teaspoons cinnamon
       1/2 teaspoon allspice
       1/2 cup nuts, chopped (optional)
       1/2 cup raisins, dates or figs (optional)
       1. Beat together oil and honey, then add eggs, vanilla and pulp.
       2. Sift dry ingredients and add to pulp mixture.
       3. Add nuts and fruit last.
       4. Bake in a greased 9″ loaf pan at 350F for 45 to 60 minutes.