#110 Ins vs Outs

2025 Edition

While this was (half) a joke, the end of the year is a great day to reflect on what you’d like to leave behind and what to bring with you into 2025. I don’t know about you, but I feel like there’s been a visceral shift in the world in these last few months. More people than ever seem to care about their health. More people than ever seem to care about what’s in their food. What toxins are in their environment. How they could lead healthier lives. Seed oils are now mainstream. People are waking up to the fake meat agenda. And it seems like things are only going to get better. While this is in no way a definitive list, here are some of the ins & outs that have stood out.

INs:

• NEW FOOD PYRAMID
  It’s about time, isn’t it? Sometimes it blows my mind how the current health guidelines are still SO wrong. We need to shift the way we think about food from the fundamental level and that starts with a food pyramid that actually makes sense.

• AFFOGATO

  

• BROTH
  Learning how to make good, nourishing broth is a top 5 life skill — especially during the colder months of the year. A good, hearty broth heals the soul. And your gut will thank you for it.

• ORGANS
  You should be eating more organs in the new year. One of the most underrated organ meats in the world is chicken hearts. They taste just like a steak would and they’re so easy to make. Here’s a recipe for creamy chicken hearts:

  
  Ingredients:

  • Few drizzles of extra virgin olive oil

  • Roughly 7 oz (200g) of chicken hearts

  • 1 cup of fresh cream (about 200ml)

  • 2 medium cloves of garlic, finely diced

  • 1 onion, finely diced

  • 1 cup spring onion. finely sliced

  • Sprig of rosemary

  • Salt and pepper to taste

  • Cajun seasoning

  • Garlic powder

  
  Equipment:

  • Stainless steel pan

  • Wooden spoon

  • Spatula

  
  Method:

  1. Preparing Chicken Hearts
  Start by cleaning your chicken hearts. Remove any existing membrane and sinew. Season them with salt, pepper, extra virgin olive oil and cajun seasoning. Set them aside.
  

  2. Sauté Onions and Garlic
  On medium heat, drizzle some extra virgin olive oil on your pan. Once hot, add the finely diced onions. Let them sizzle. Once they start to lightly brown, toss the garlic in. Stir for another minute.

  
  3. Cook the Hearts
  Push the onions and garlic to the perimeter of the pan, creating enough room in the center for the hearts. Lay them down evenly and let them sear. Once you see the sides start to brown, flip those hearts and let them mingle with the onion and garlic. Stir and cook for a few more minutes.
  

  4. Creamy Goodness
  Now, it's time to deglaze. Pour in the cream and stir well. Add the garlic powder, rosemary, and spring onions. Let it all simmer together until it gets relatively thick.
  

• REAL MILK
  It’s about time we stopped with the fake milk gimmick. Milk has only ever been milk, and we have to stop kidding about all these fake milk alternatives that aren’t really milk itself. Don’t get me wrong

OUTs:

• AMERICANOs
  Don’t get me wrong. Americanos are in no way bad for you, and I know so many of you reading this swear by them. All I’m saying is, why would you drink an americano when an espresso exists? Why dilute such creative zeal with water? Hehe

• FEARING THE SUN

  

  We need to stop this whole notion that the sun is somehow bad for us. That this blazing ball of fire in the sky that gives life to so many beings on the planet is somehow our enemy. Of course, you don’t want to get sun burned, but we have to realize that the sun gives us so much. The sun heals. The sun nourishes. The sun protects. In 2025, we have to stop demonizing sunlight.

What are your 2025 ins and outs? Leave a comment 🥂

Equestrian Core

If you haven’t read it, we dropped our last issue of the year — a tribute to the magnificent horse — man’s original best friend. Some say it’s our best issue yet. Read it here.

For the last time this year...

The Keeneland Races

We hope you had a Merry Christmas

Merry Christmas 🎄🍾

What’s in your shopping cart?

You learn a lot about someone from their shopping cart 🤭

Eat real food

We should always prioritize whole foods over supplements

All timer fruits

Fruit hall of fame

❋ CHIVE BUTTER WITH CHIVE BLOSSOMS

Ingredients

• 2 sticks butter

• Chopped chives & flowers

• 1 heaping tablespoon salt

• 1 tablespoon salt

• Lemon zest from ½ lemon

• 1 tablespoon lemon juice

Method

• Step 1

  Bring the butter to room temperature.

• Step 2

  Stir in the chopped chives & flowers, salt, pepper, lemon zest, and lemon juice.

• Step 3

  Once combined, add the butter to parchment paper and wrap into a roll.

❋ MISO BUTTER ROASTED CABBAGE WEDGES

Give carrots and peas a night off and serve these elegant and refined miso butter roasted cabbage wedges. Who said vegetables were boring?? Soft, buttery cabbage quarters are roasted to golden perfection and sprinkled with a crunchy panko crumb. Serve as a side with weeknight pasta or with a standout centrepiece.

❋ STICKY ROSEMARY HONEY BUTTER DINNER ROLLS

These pull-apart dinner rolls are fluffy and puffy and soft, just like every good dinner roll should be. But these are no ordinary good dinner rolls! First of all, they are so fragrant from being loaded with fresh rosemary. But additionally, they’ve got a special secret hiding underneath them—sticky, gooey, delicious bottoms where they’ve been baked in a pool of honey butter.

I got the idea of making a savory, rosemary flavored, slightly-sweet baked goodie from Panadería Rosetta in Mexico City. Their bollos de romero were life changing—savory, just a little sweet, and with a beautiful rosemary flavor. I knew I could never replicate this magic at home but I was determined to create a more simple recipe that would be easy to make without a lot of fuss and, when eaten, would at least have enough essence of Rosetta’s bollos to satiate those hungry memories.

❋ Read our latest WARKITCHEN magazines:

A New Renaissance...

Issue 29 is LIVE!

❋ Get your copy of Optimal Fuel: Your Nutrition Playbook here. It's a cookbook and nutrition guide — all in one. All proceeds goes towards an outrageous amount of hearty ribeyes and raw honey!

❋ If you’d like to contribute an article or sponsor a future issue, please send us your pitch to rocky@warkitchen.net.

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Thank you all for such an incredible year. I’m so thankful for the community we’ve built here, and I have a feeling 2025 is going to be very special. Rest well. Enjoy your holidays. See you next year!

- Rocky