tag:blogger.com,1999:blog-70154195795293069432024-03-13T07:53:47.019-07:00Laura ChionchioChef and nutritional counselorLaurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-7015419579529306943.post-34501866634589010412012-01-23T08:45:00.001-08:002012-01-23T12:02:11.213-08:00Hungry in CTRemember when you were a kid, hungry and looking for some food in the house? You looked in the refrigerator...you looked in the pantry...and then as a last-ditch effort, you checked the freezer, only to find yourself yelling, "Mom! There's nothing to eat in this house!" Well, maybe that was just me in my house, but somehow I doubt it. And chances are, food could be found in all of those places. Knowing what to do with it, though??<br /><br />As an adult, I love that I have total control over what I eat. This means I can nourish my body with everything it needs, while eating food that tastes really good! One part of doing this successfully, is to have a properly stocked pantry and to know how to use it. For me today, that meant having a tasty and nutritious breakfast after I was just out of town, my car is at the body shop, and I haven't been to the grocery store in 2 weeks! I made a delicious oatmeal with dried fruit, cinnamon and honey from my pantry, and later, I have all of the ingredients to make a great dinner too.<br /><br />Need some assistance with this? <a href="http://www.laurachionchio.com">Contact me </a>for information on healthy eating, pantry makeovers and cooking instruction.Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com0tag:blogger.com,1999:blog-7015419579529306943.post-58776385606057940992012-01-06T06:27:00.000-08:002012-01-06T08:01:08.197-08:00Ways to eat healthier at restaurants - A Chef's PerspectiveAt any restaurant, a Chef's primary concern is to make the food taste good. Of course, right? There are so many ways to do that, using healthy and natural ingredients, but if you aren't eating at a restaurant that focuses on the healthy and the natural, then you are getting the flavor delivered to your pallet via the tricks up a sleeve. Simple and lazy tricks. Butter, sugar and salt.<br /><br />Now, don't get me wrong. I'm not a hater of those 3 things. Salt is a necessary mineral for the body - some people need more than other people, and that can change depending on many factors on any given day. Butter, when derived from grass fed and antibiotic-free cattle, is "real food", and even though saturated fat has gotten a bad rap, all the new research is showing that it isn't the devil that we once thought it was. Sugar, well, I have a different opinion about sugar. Refined carbohydrates, such as table sugar, cause your insulin levels to spike and can contribute to many health concerns from diabetes to heart disease.<br /><br />The problem, though, as most people know, is the excess. ANYTHING in excess can be a problem. Excess can even turn a good thing bad. Excess is the pits. So when you're eating at a restaurant that doesn't focus on the healthy and the natural, you are probably being subject to some Chef's heavy-hand of salt, sugar and butter. And I don't know about you, but that makes me kinda sniffle.<br /><br />Things you can do to make dining out a healthier experience?<br /><br />* Vegetables are probably available even if you don't see them on the menu. Ask for steamed vegetables or lightly sauteed vegetables in olive oil.<br /><br />* If there is seafood on the menu, a Chef can almost always accommodate you by baking or broiling a piece of fish with herbs, lemon and light seasoning.<br /><br />* Watch out for sauces and dressings. Even the most healthy sounding sauces can be high in salt, sugar and butter. Ask for a description of the sauce and if it seems suspect, ask for it to be light or on the side.<br /><br />* Mashed potatoes are usually loaded with heavy cream, butter and salt when made. Rice is usually cooked in water, and when the order comes in, the Chef will add butter and seasoning then. Ask for a healthy rice to be prepared. The Chef can add basil and tomatoes or other herbs and vegetables to make it taste great.<br /><br />* Ask if there is brown rice or another whole grain to compliment your meal.<br /><br />* Ask if there is spinach or another dark leafy green available. Add a side of greens to your meal instead of french fries or pasta.<br /><br />* Ask if the Chef can create a salad full of fresh vegetables and a piece of fish.<br /><br />The point is to ask! We are a more health conscious society now than ever before and it's not uncommon for the people in the kitchen to hear these requests.<br /><br />Take control over what you put into your beautiful body. ;)Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com1tag:blogger.com,1999:blog-7015419579529306943.post-60466341922411040262011-10-16T09:34:00.001-07:002011-10-16T11:22:15.306-07:00Mahi Mahi Tacos and Rick Bayless<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4PVPrdbwEL_tvsiJUDJiDUB0x9l6o1yh0GhTPbjOCQQKEhPiSyEeYQmfA-n6WgqampVnRT4xuaS_6qgyGR9i-ZAKFZAq9eRNq6Jn9ge-lJdICKWxVUigPJXf9WmWta87L8DyRQsDQQ/s1600/176.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4PVPrdbwEL_tvsiJUDJiDUB0x9l6o1yh0GhTPbjOCQQKEhPiSyEeYQmfA-n6WgqampVnRT4xuaS_6qgyGR9i-ZAKFZAq9eRNq6Jn9ge-lJdICKWxVUigPJXf9WmWta87L8DyRQsDQQ/s200/176.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5664152858093509282" /></a>If I was Rick Bayless, I'd be somewhere on the Yucatan Peninsula (undoubtedly barefoot), romancing with an achiote pepper and turning this blog post into a novel about local markets, fresh flavors and the sensual art of cooking! I love Rick Bayless. He brings excitement to the simple, the beautiful, the delicate and the strong. He takes nature to the kitchen and makes it home...<br /><br />Somehow, it wasn't a good time for me to travel to the Yucatan. I know, what?? So unfortunately, there won't be any talk about achiote peppers in this recipe. And confession: I'm wearing shoes because it's fall here, and it's chilly but too soon to put the heat on. Regardless, Rick inspires me, and in my childlike imagination, he and I are in warm sunny Mexico, cooking in an outdoor kitchen and filming for the next food network show. Gotta love imagination!<br /><br /><strong>Mahi Mahi Tacos with avocado salsa and red cabbage slaw</strong><br />In this recipe, mahi mahi fillets are brushed with a simple lime marinade and grilled, served in corn tortillas topped with an avocado salsa, red cabbage slaw and cilantro. If you're into hot sauce I highly recommend Cholula on top!<br /><br /><strong>Shopping list for 6 tacos:</strong><br />1lb mahi mahi boneless fillets<br />2 avocados<br />1 small red onion<br />1 small tomato<br />1 bunch cilantro<br />1 small head of red cabbage<br />2 limes<br />1 package of corn tortillas (recipe uses 6 tortillas for 2 people)<br /><br /><strong>Pantry items you will need:</strong><br />salt & pepper<br />chili powder<br />extra virgin olive oil<br />red wine vinegar<br />honey<br />Cholula hot sauce<br /><br /><strong>For the fish:</strong><br />1. Squeeze the juice of half a lime onto mahi fillets. Season with a little salt and pepper and 1/4 tsp of chili powder.<br />2. Heat grill to medium high heat. Grill mahi mahi for 2-3 minutes on each side or until done. * Test for doneness: push with your finger and if it starts to flake it is cooked. Cover fish and set aside.<br /><br /><strong>Avocado Salsa:</strong><br />Combine the following ingredients in a bowl:<br />2 avocados, diced<br />1 small tomato, diced<br />1/4 cup of red onion, diced small<br />juice from half a lime<br />1/4 cup cilantro, chopped<br />1/4 tsp salt<br />pinch of black pepper<br /><br /><strong>Red Cabbage Slaw:</strong><br />Shred about 2 cups of red cabbage. Mix 1/4 cup of red wine vinegar, 2 tsp honey, 1 tsp olive oil and a pinch of salt & pepper in a bowl. Pour over cabbage and let sit for 10 minutes.<br /><br />Warm corn tortillas by placing them on a dry skillet or grill over medium heat for 10-15 seconds on each side. Flake the fish and lay in tortillas with salsa and slaw. Top with additional cilantro and hot sauce.Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com1tag:blogger.com,1999:blog-7015419579529306943.post-22352392559708174892011-02-24T16:28:00.000-08:002011-04-25T11:08:51.357-07:00Baked Mochi and Breaking Old Routines<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQs_nPD2G1o4iaKkte47EiT3ryrfkZXG-6Qwzp2Zpls1j-aPeGFeZsUO3lIdJNA3qTeUxQrJkxBG1XB0ftSicYxsf-FDWaV-rmpw2_V30lFPis4_-R38_ShhHsf4oxNtiDUlQqtQqhA/s1600/029.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQs_nPD2G1o4iaKkte47EiT3ryrfkZXG-6Qwzp2Zpls1j-aPeGFeZsUO3lIdJNA3qTeUxQrJkxBG1XB0ftSicYxsf-FDWaV-rmpw2_V30lFPis4_-R38_ShhHsf4oxNtiDUlQqtQqhA/s200/029.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5599312553425421922" /></a><br />When I think back to the time I started changing my own diet, I remember being a little overwhelmed by all the unfamiliar foods I read about in books and magazines. I mean, it can seem like a lot to try cooking something new. You have to find it at the store, learn how to make it, and then take a leap of faith that you will actually LIKE it! All these things combined can create a strong pull for you to stay in your comfort zone, but it's a sure fact that beautiful things can happen when you step outside of that comfort zone! And really, this can be a very easy transition if you do it one food at a time.<br /><br />There are so many grains out there that are nourishing and would give your body relief from consuming wheat products. Bored with rice? Try quinoa or millet. The reward here is that you will have so many healthy things to choose from, that reaching for the processed food becomes your old routine. This can also help you break away from over-consuming your typical foods. It takes small steps to break out of old habits, and this is a great way to start! Try buying one new healthy food per week and playing around with it. In one month you'll be miles from where you were, and then whipping up something healthy will be much more easy and interesting. Not sure where to start? <a href="http://www.laurachionchio.com">Contact me</a><br /><br />Mochi is a traditional Japanese food made from sweet brown rice that has been steamed and then pounded, accentuating it's chewy texture and nutty flavor. When cut into squares and baked, it puffs up into moist little muffins with a crispy outer crust. Mochi is such a great snack because it's healthy, super tasty and very versatile. Because it's made from sweet brown rice, it's often served as a sweet snack, drizzled with honey or stuffed with fruit. I went for a more savory snack here, but I encourage you to explore it's endless possibilities.<br /><br />According to Japanese folklore and traditional medicine, mochi is known for promoting strength and stamina. It was given to manual laborers in the cold months because of it's warming and energizing effect on the body. You can find Mochi at Whole Foods in a refrigerated section, usually in the back of the store.<br /><br /><strong>Baked Mochi Stuffed with Cashew Cheese and Tomatoes</strong><br /><em>Serves 4-6</em><br /><br />1 Package of Mochi<br />1 cup of cashews<br />1 small/medium clove of garlic<br />1 tbsp lemon juice<br />1/2 tsp salt<br />1/4 cup water<br />10 cherry tomatoes<br />Tamari or soy sauce<br /><br />Preheat oven to 450.<br /><br />1. Cut mochi into 1" squares and bake for 8-10 minutes.<br />2. In the meantime, make the cashew cheese by combining the cashews, garlic and salt in a food processor and puree until coarsely ground. Add the water and lemon juice and puree again until mixed well. This should be the texture of ricotta cheese.<br />2. Slice cherry tomatoes in half.<br />3. When mochi is done baking, allow to cool enough to touch and then take a paring knife and make a small slice in the middle to create an opening for the stuffing.<br />4. Spoon in about 1tsp of cashew cheese and drizzle inside with a little tamari. Add the tomato and serve. These are best if served immediately but can sit for up to a half hour.Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com0tag:blogger.com,1999:blog-7015419579529306943.post-45508785932185890172010-10-08T16:27:00.000-07:002010-10-17T19:29:31.196-07:00Baked Stuffed Apple with Vegan Rum Sauce<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_a97KYFQp0kQzUn-51-MGwF9awJoH-TH9oDkC6kFHe0MJUy6gYjD6XAaSNrUjZKyu2O3jOmYGub1qnr9C-9H1D0JJ4UBS0r401qfwUwbCL8zlERjm6V2vLzjZSTA1tzBGy3r5t_tzFE/s1600/376.JPG" height="90%" width="90%"><br /><br />Autumn is my favorite time for food, it's such a good season for it's variety of tasty vegetables that can be cooked in so many easy ways. And as I've mentioned before, there are important reasons to eat food that is in season! You get the freshest picks, therefore your food has more of the nutrition that it should have; it's better for the environment, because large trucks aren't carting it from the land of far far away to get it to you; you support your local farmer (and your local farmer really needs & appreciates this).<br /><br />Also, it is the food that grows during this particular time of the year and nature does this for a reason! The nutrients in root vegetables provide hearty and sustainable energy that will support your body now and throughout the winter. These vegetables are very warming to the body and energetically contractive; this helps you to stay grounded and balanced in the chilly dry air of the months to come. <br /><br />As much as I'm looking forward to some delicious root vegetables and fall soups, it is still really warm here in Chicago (not complaining!), so I decided to go with a dessert to kick off the fall recipes . This baked stuffed apple is not only in season, but is also easy and nutritious. Maple syrup is used to sweeten and compliment the filling of walnuts and raisins, prep time is minimal, and they bake in less than 45 minutes. These can be stuffed a day in advance and refrigerated; but note that baking time will be longer if the apples are cold when they enter the oven. Baking time will also be longer if you make more than 4 apples. If this is the case, use the toothpick method to check if apples are done. They should be tender but not mushy.<br /><br />*Warning* If you leave them in for too long, they will start to explode!<br /><br /><strong>Baked Stuffed Apple with Vegan Rum Sauce</strong><br /><em>Serves 4</em><br /><br /><strong>Ingredients</strong><br />4 medium granny smith apples<br />1 cup raisins<br />1 cup walnuts<br />1/2 cup maple syrup<br /><br /><strong>For the sauce:</strong><br />2 cups vanilla rice milk<br />2 tsp honey<br />2 tsp dark rum<br /><br />1. In a food processor, thoroughly combine the raisins, walnuts and maple syrup.<br />2. Using an apple corer, remove the cores from the apples. Then take a small knife and in a scraping fashion, make the hole a little bigger to fit more stuffing. If you don't have a corer, carefully use a knife for this whole process.<br />3. Stuff each apple cavity with an equal amount of the walnut mixture. Place in a glass casserole dish and surround apples with about 1/4" of water. Bake uncovered for 35-40 minutes, or until apples are tender.<br />4. Top with the vegan rum sauce and serve.<br /><br /><strong>Vegan Rum Sauce</strong><br />1. Combine the rice milk, rum and honey in a small saucepan and bring to a boil. Reduce heat and simmer until sauce has thickened and reduced to about half. Approx. 10 minutes.Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com2tag:blogger.com,1999:blog-7015419579529306943.post-39891630598310548462010-08-29T13:44:00.000-07:002010-10-17T19:29:31.223-07:00Quinoa Salad with Latin Flavors<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrFo2esBspaXi8oJL4Tq4wwUVdtAUL7zbECosiU6R5vabhPlPRYCy9Nbv3fKXOZ__syPfSxiYTXMCkxxVOUM95pryVPYBXRGgZybsPti35B0hAv-mRmKTImlAY2q_j0oiejWJvS6Jmsg/s1600/020.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrFo2esBspaXi8oJL4Tq4wwUVdtAUL7zbECosiU6R5vabhPlPRYCy9Nbv3fKXOZ__syPfSxiYTXMCkxxVOUM95pryVPYBXRGgZybsPti35B0hAv-mRmKTImlAY2q_j0oiejWJvS6Jmsg/s200/020.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510960159297818530" /></a><br />I was hunting through my very poorly organized recipe folder the other day, and came across this quinoa recipe that I'd almost forgotten about! (Sometimes the smallest things excite me.) And, by the way, I really admire those people who have their recipes all beautifully hand-written on cute little index cards - turning them into little gifts to read. That is going on my "someday, when it's not sunny and warm out", mental list of things to do. Yes.<br /><br />I am a lover of quinoa; this amazing grain was considered sacred to the Incas of South America because of it's nourishing, delicious and vital nutritional content. It's a complete protein, very high in fiber and contains a whole bunch of vitamins and minerals. Oh, and I should mention it's versatility! Have it warm with a meal, cold as a salad, mixed with fruit in a breakfast porridge, stuff it in a pepper, mix it with turkey for a low fat and gluten-free meatball <a href="http://momsrealfood.blogspot.com/2010_02_01_archive.html">(recipe)</a> , the possibilities are endless. <a href="http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice">Get the low-down on quinoa.</a><br /><br />The cilantro and fresh lime juice in this recipe make it a great dish for when it's warm out. You can play around with this by adding different seeds or nuts, just adjust the seasoning if needed. Pepitas are salty so there is no need to add more salt in this recipe.<br /><br /><strong>Quinoa Salad with Latin Flavors</strong><br /><em>Serves 6 as a side</em><br /><br /><strong>Ingredients</strong><br />1 cup of quinoa<br />2 tsp olive oil<br />1 1/2 cups vegetable broth<br />1/4 cup pepitas (roasted pumpkin seeds)<br />3/4 cup cilantro, chopped<br />1/2 cup of scallions, finely diced<br />3/4 cup of tomatoes, diced(about 1 small tomato)<br />1 tbsp fresh lime juice (about 1/2 lime)<br /><br />1. In a medium saucepan, dry toast quinoa until lightly browned and aromatic (med/low heat for about 5 minutes, stirring frequently). transfer to a fine sieve and rinse thoroughly.<br />2. Put vegetable stock into saucepan and bring to a boil. Add quinoa, stir, and bring back to a boil. Cover and reduce heat to low. Simmer for 12-14 minutes or until broth is absorbed and quinoa is fluffy.<br />3. Place quinoa in a mixing bowl and allow to cool completely. Mix in all other ingredients. Serve cold.Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com0tag:blogger.com,1999:blog-7015419579529306943.post-24326726816750456962010-07-07T19:16:00.000-07:002010-10-17T19:29:31.293-07:00Lentil Burger - No Bunz Please<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUNTZBP22yCDMHbKhsDLigTpOOjZEw_I1fbuOJUQmdbA67kbF9QMGp9_3Ao80_67qPekSmZJnAO4dcOCVnrTlgz92LFfddhJ1TlxjwY-iXUYijyt3eN2E1c9OxxvGNvS6tXeOnyj3Ul4/s1600/065.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIUNTZBP22yCDMHbKhsDLigTpOOjZEw_I1fbuOJUQmdbA67kbF9QMGp9_3Ao80_67qPekSmZJnAO4dcOCVnrTlgz92LFfddhJ1TlxjwY-iXUYijyt3eN2E1c9OxxvGNvS6tXeOnyj3Ul4/s200/065.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5492035874185549602" /></a><br />Veggie burgers on a bun - Am I the only one who finds them to be gum smacking dry? I mean it's like having some bread with your bread, right?! Well actually, I know it isn't just me that feels this way because I have Heidi from <a href="http://www.101cookbooks.com/">101 Cookbooks </a>to thank for this idea: make the burger BE the bun! How novel! She is one seriously smart cookie.<br /><br />I've played around with quite a few veggie burger and bean burger recipes with the disappointing result of either too dry, falling apart, or lacking in flavor; and each time after running out of patience deciding that they'd be best utilized for target practice with my garbage can! But homemade is so much better than anything at the store and I just couldn't give up - now I'm happy to finally say that I've been pleasantly rewarded for that. I love it when that happens!<br /><br />I filled these lentil patty's with avocado, lettuce, tomato and artichoke hummus. Other good fillings would be sprouts, onions, roasted peppers, cheese, spreads, etc. I'm a fan of going with whatever's in the fridge for things like this. If you're not going to eat them all right away, you can stack them (separated by wax or parchment paper), and freeze in an air-tight container or ziploc bag. Thaw in the fridge the day before you want to use them. Or, as a way to make something different, I broke up a couple of patty's, sauteed in olive oil for about 5 minutes on medium/high heat, and used them as a filling for vegetarian tacos along with some shredded lettuce and a corn salsa.<br /><br /><strong>Lentil Burgers</strong><em><br />Makes 10 4oz patty's creating 5 tasty bunless burgers</em><br /><br />3 cups of cooked lentils (Approx. 1 1/2 cups dry)<br />1 cup of finely diced onion<br />1 cup of shredded carrot (1 medium carrot)<br />1 1/2 cups of toasted whole grain breadcrumbs*<br />4 eggs<br />1 tbsp soy sauce, shoyu or tamari<br />1 tbsp dijon mustard<br />1 tbsp curry powder<br />1 tbsp lemon zest<br />1/2 tsp salt<br /><br />For the breadcrumbs, pulse about 3 slices of whole grain bread in a food processor until finely ground. Bake at 350 for 5 minutes, stirring 1-2 times. Measure out to 1 1/2 cups (there might be more).<br /><br />Keep oven on at 350<br /><br />1. Combine the lentils and eggs in a food processor, blend until most of the lentils are ground up but not all of them. Leaving some pieces whole gives this a good texture.<br />2. In a large mixing bowl, combine the lentil/egg mixture with all other ingredients. Let sit for 10-15 minutes for the breadcrumbs to absorb most of the moisture.<br />3. Form into 10 pattys (about 4oz each) and lay out on a baking pan lightly greased with olive oil.<br />4. Bake at 350 for 10 minutes, carefully flip each one and bake for another 10 minutes. Use 2 patty's per serving and fill with whatever you wish!Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com1tag:blogger.com,1999:blog-7015419579529306943.post-67038880930281370542010-06-20T19:19:00.000-07:002010-10-17T19:29:31.309-07:00Shiitake and Portobello Mushroom Risotto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndT2GFZH4ouo99K6Y5inoVQeKqt29Kt23sucm_7ARbcsUKiuOuysxfNWCtDzI8HfIU9RbCe6CYzE52orUhAKE_UuKKRHLpPzq-45HDB9T_VWPDxTTNyAf75PtDuQlYu7pSGo8dRR_QW8/s1600/004.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndT2GFZH4ouo99K6Y5inoVQeKqt29Kt23sucm_7ARbcsUKiuOuysxfNWCtDzI8HfIU9RbCe6CYzE52orUhAKE_UuKKRHLpPzq-45HDB9T_VWPDxTTNyAf75PtDuQlYu7pSGo8dRR_QW8/s200/004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5485063079513750498" /></a><br />I love risotto. When I see it on a menu, I put the menu down and say "Thank you, um, bring it to me yesterday", then I keep reading to see what it is accompanying! But, since I'm a fan of knowing what goes into my food, I'm happy when I feel inspired to make my own. A lot of chefs put excessive dairy ingredients into their risotto; me, I usually just stick to a bit of freshly shaved parmesan. Recently though, when I had a friend over for dinner who is dairy intolerant, I was prompted to make this recipe sans cheese as well. What I learned is that it really doesn't need it! Even if you don't have a problem with dairy, this dish is already a bit heavy; adding butter, milk and cheese to it is just asking for it to overstay it's welcome in your belly. And, if you do have a problem with dairy (or if dairy has a problem with you), with this recipe you can still enjoy it for all it's creamy texture and flavor. Cross my heart!<br /><br />A lot of people think risotto is hard to make. Well, let me assure you that it isn't. If you can follow instructions and have enough muscle to stir a spoon, then you're good to go! There is a pretty good amount of active time involved though, so save it for a day when you have the time and feel like hanging out in the kitchen. If you are adverse to standing at the stove for what might seem like a long period of time, here are a few things that even the least proficient multitasker could handle while stirring the pot:<br /><br />* Numb your mind with the latest issue of Us Weekly -- or read something more interesting...<br />* Catch up on missed 30 Rock episodes on On Demand. Who doesn't love Tina Fey?<br />* Practice standing on one leg.<br /><br />Not feeling any of those suggestions? How about just cherish the art of cooking and enjoy a bit of quiet time!<br /><br /><strong>Shiitake and Portobello Mushroom Risotto</strong><br /><em>Serves 4-6</em><br /><br />10 large cloves of garlic<br />1 cup of shallots, diced (approx 2 shallots)<br />3 portobello mushrooms, stems removed, cut in half, sliced *<br />1/2 lb of shiitake mushrooms, stems removed and sliced *<br />1 cup of arborio rice<br />1/4 cup of fresh rosemary, chopped<br />1/4 cup of fresh sage, chopped<br />1/4 cup of dry white wine<br />1/4 tsp salt<br />7 cups of vegetable stock<br />Optional 1/2 tbsp of truffle oil (It's expensive, but worth it if you want to splurge!)<br />* Use a damp paper towel to wipe any dirt off the mushrooms before slicing<br /><br /><br />1. Preheat oven to 350. Place garlic cloves in a small casserole dish with 2 tbsp of olive oil. Cover with foil and roast for 40 minutes, stirring 2-3 times in between (Be sure to stir well or one side of the garlic could burn.) Remove from oil and chop. Save the oil for later.<br />2. In a small saucepan, bring the vegetable stock up to a simmer and keep it there.<br />3. In a large saucepan, heat 1/2 tbsp of olive oil over medium heat. Add the mushrooms and cook for about 5 minutes or until the mushrooms are soft and beginning to brown. Remove and set aside in a bowl.<br />3. In the same saucepan, heat about 1 tbsp of olive oil over medium/medium low heat. Add the shallots, garlic, rosemary and sage. Cook for about 5 minutes, or until shallots are soft and starting to brown.<br />4. Add the arborio rice to the shallot mixture and cook for about another 5 minutes, or until rice starts to darken a little. Stirring almost continuously.<br />5. Add the wine and the salt.<br />6. Now add 1/2 cup of the vegetable stock and continuously stir until stock is absorbed. Repeat with the rest of the vegetable stock, 1/2 cup at a time, waiting for the liquid to be absorbed before adding the next 1/2 cup. Continue until stock is gone or rice is fully cooked. Depending on your stove, you might not need to use all of the stock. It should take 30-40 minutes to complete this process.<br />7. When risotto is done, add the mushrooms, 1/2 tbsp of the oil from the roasted garlic and the optional truffle oil. Squeeze fresh lemon juice over before serving - don't miss this step..it's key! Adjust salt to taste.Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com0tag:blogger.com,1999:blog-7015419579529306943.post-3624466631999038732010-04-27T09:19:00.000-07:002010-10-17T19:29:31.335-07:00La-raw-sagna<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUduydpuADKa_bsGoM_2ZHa2FVGhrZIix287en0yRoZW2Y5RksrFlT32Cq7FoiA2DRyEFcbvPnraiukYIcv0YhUCCIrbf4DzO-y7LKn7RVmabzuwmoIBjbvxBcgGLJOOsa6913raA3xmQ/s1600/006.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUduydpuADKa_bsGoM_2ZHa2FVGhrZIix287en0yRoZW2Y5RksrFlT32Cq7FoiA2DRyEFcbvPnraiukYIcv0YhUCCIrbf4DzO-y7LKn7RVmabzuwmoIBjbvxBcgGLJOOsa6913raA3xmQ/s200/006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5464877256035122018" /></a><br /><strong>Never be afraid to try something new</strong> <br />You just might like it...<br /><br />Last summer, I had the pleasure of eating at <a href="http://www.oneluckyduck.com/purefoodandwine/">Pure Food and Wine</a> in New York City, a raw, vegan restaurant with a great reputation for doing what they do...really, really well. Now, although I was neither a vegan or a raw foodie, I had to see what the hoopla was all about. The menu items such as zucchini "fettuccine" and raw "lasagna" made the cook in me look up with a curious gaze and wonder: will this be any good, and if so, um how the heck do I make it?<br /><br />I ordered the zucchini and local hothouse tomato lasagna, and holy bellezza it was insanely delicious. So good that I can still remember it's flavor and texture today.<br /><br />Even if you don't want to be a die-hard raw foodie, there are some very compelling reasons to want to eat more raw food. More nutritional bang per bite, weight loss, detox - and this is cutting it way short. Interested in hearing more? <a href="http://altmedicine.about.com/od/popularhealthdiets/a/Raw_Food.htm">Click it.</a><br /><br />Almost a year later, I have finally gotten around to making my own version of raw lasagna, thoroughly inspired by the one I had at Pure Food an Wine. You can play with this recipe and substitute with different nuts and herbs to you liking. All you <em>really</em> need is a food processor. E.Z.!<br /><br /><strong>Vegan Raw Lasagna</strong><br /><em>Serves 2 hungry people</em><br /><br />2 small/medium zucchini, cut lengthwise into thin strips using a mandoline. Don't have a mandoline? You can use a cheese slicer. Don't have a cheese slicer? Put your knife skills to the test and cut by hand. Slices should be about 1/8 inch thick.<br /><br /><strong>For the cashew cheese:</strong><br />1 cup of raw cashews (soak nuts in room temperature water for 2-3 hours to make them more easily digestible)<br />1 small clove of garlic<br />1 tbsp lemon juice<br />1/2 tsp. salt<br />3/8 cup of water<br /><br />1. Combine all ingredients in food processor adding water at the end.<br /><strong><br />For the pesto:</strong><br />2 cups of basil leaves<br />1/2 cup of walnuts<br />1 clove of garlic<br />2 1/2 tbsp extra virgin olive oil<br />1/4 tsp salt<br /><br />1. Combine all ingredients except for the oil in food processor. Adding the oil through the spout at the end.<br /><br /><strong>For the tomato sauce:</strong><br />2 ripe tomatoes cut into chunks<br />1 tsp oregano<br />pinch of salt and pepper<br /><br />1. Combine all ingredients in food processor.<br /><br /><strong>To assemble:</strong><br />1. Lay out 4 slices of the zucchini on a serving plate side by side. Top with 1/3 of the cashew cheese, 1/3 of the pesto and 1/3 of the tomato sauce.<br />2. Top with 4 more slices of zucchini and repeat.<br />3. Lay the remaining 4 slices of zucchini and finish by topping with the last of the cheese, pesto and sauce.<br />4. *Optional* Garnish with some chopped up sun dried tomatoes.<br /><br />Serve with a side salad and enjoy!Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com0tag:blogger.com,1999:blog-7015419579529306943.post-20126684053709544932010-04-20T18:55:00.000-07:002010-10-17T19:29:31.376-07:00Stress - A Four Letter Word<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiCe_QQOVicYVfXn8gWw7S5tgwoM_fXFLpmDeBtkQRP7uvcO08QW0yTtO4_6JrGq2kdqlZdiAA3xGO1QlETnTMx2fS92VaQdW-amF-XnBM6pIWUHIpEUzvpdA3_IvsvX1L4y7cvLv8RE/s1600/stressed-out-child.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiCe_QQOVicYVfXn8gWw7S5tgwoM_fXFLpmDeBtkQRP7uvcO08QW0yTtO4_6JrGq2kdqlZdiAA3xGO1QlETnTMx2fS92VaQdW-amF-XnBM6pIWUHIpEUzvpdA3_IvsvX1L4y7cvLv8RE/s200/stressed-out-child.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5467892323060109042" /></a><br />Ahhh stress...<br /><br />This has been a hot topic in my circle lately, making me realize that although most of us are aware of how important it is to manage stress, it is good to have reminders and tips on how to do so, and living a healthy life depends on it.<br /><br />Stress is a bitch! And I'm not talking about the cute little Boston Terrier, I'm talking about the ferocious guard dog that wants to eat you for dinner. Our doctors tell us so; psychologists teach about coping with it; the news stations and magazines are constantly covering it. But still, it can be easy to forget to manage. It seems like stress is a sort of addiction for some people - like the bad train wreck you can't take your eyes off.<br /><br /><em>If I'm not worrying, there must be something to worry about...</em><br /><br />Is this you? If so, don't feel bad. It's easy to fall into this pattern. As people we have the tendency to want to constantly reach higher and do better at what we are doing, and therefore we are constantly faced with challenges. And while setting goals and challenging ourselves are great actions in life, they can sometimes create stress. It is really important to remember to ENJOY life during the process - this means managing stress and maintaining balance as much as possible. It also means keeping our focus on what is really important. There is always something to worry about in life, no matter who you are or what your circumstances are - even a little bitty fly has something to worry about (gross!). But if we remember what is truly important to us, managing stress can become a whole lot easier and then worrying becomes a thing of the past.<br /><br />There are big problems in life that require our attention and action, and then there are insignificant situations and small stuff that we sweat, creating the fabulous outcome of torturing ourselves. The first step in changing this 'stress until you mess' pattern is to know the difference between the two. To figure that out, I have found that it helps to ask yourself: how important is this problem, how much will this matter to me in one year or five years, and what is really at stake? If these answers suggest that you have a real issue on your hands, then take the energy you would use to stress out and channel it into a plan of action. By taking positive steps of action, the situation is on it's way to being worked out and stress reduction will follow (and sometimes just knowing that you are being proactive helps you to feel better). I know, this can be easier said than done - but like anything else, it just takes practice. While you are doing that I encourage you to read <a href="http://www.positivityblog.com/index.php/2008/04/10/how-to-become-a-relaxation-ninja-36-stress-relief-tips/">The Positivity Blog</a> for some really good tips on how to be a relaxation ninja!<br /><br />On the other hand, if you realize the you are torturing yourself and sweating the small stuff...stop! Please stop. There a far better oceans to swim in. Be aware of these tendencies, take a deep breath and center yourself. Then remember this quote: <em>"If you want to test your memory, try recalling what you were worrying about one year ago today".</em><br /><br />Here Here to Peace.Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com1tag:blogger.com,1999:blog-7015419579529306943.post-18857620671226704272010-04-17T08:14:00.000-07:002010-10-17T19:29:31.396-07:00Spring Renewal and Veggie Nori Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqtdayCdvOpWD2qQilbNPK6XTFSRMOimCRrrf_OmzJt-MkMvgoQ0dpBN8E7NAefbQ-wdUynNWf0kG02cq8QJulir9527Yndw9ssB3EDwTH8PuQRQdntUQtqY7EsDfSGvECki4zkHzoZs/s1600/016.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpqtdayCdvOpWD2qQilbNPK6XTFSRMOimCRrrf_OmzJt-MkMvgoQ0dpBN8E7NAefbQ-wdUynNWf0kG02cq8QJulir9527Yndw9ssB3EDwTH8PuQRQdntUQtqY7EsDfSGvECki4zkHzoZs/s200/016.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5461165997449280034" /></a><br />Could it be? Is the cold weather really over? Almost?? Yes?<br /><br />Spring! A time to detoxify and renew, cleanse the body from the heaviness of winter foods and clear out any stagnant energy that has taken residence in our lives. Just like spring cleaning in the home, here are a few things you can do to spring clean your body and soul. And then I want to tell you about my new obsession with nori rolls.<br /><br />1. <strong>Eat seasonal foods</strong>. Nature tells us what to eat during this time by the foods that it gives us. Artichokes and dandelion greens are both known for cleansing the liver and blood, asparagus is a diuretic with great detoxifying properties, and peas are a rich in restorative nutrients that help support the energy producing cells and systems of the body. Shop at local farmers markets. It helps the environment, you will know what's in season and you will get the freshest and most nutrient dense vegetables.<br /><br />2. <strong>Exercise until you sweat!</strong> As we all know, moving our bodies in any way, shape or form is one of the most important things we can do for our health, and the fact that it helps our bodies to detoxify is one major reason why. Exercise breaks up fat in the body which is the preferred storage space for toxins, it increases blood and lymph node circulation which leads to the removal of metabolic waste and other toxic substances from our cells, and (drum roll)......it leads to sweating! I know, we are all obsessed with wearing deodorant and trying not to perspire, but sweating is one of the best ways to cleanse our bodies! The benefits surely outweigh the discomfort. Me, I don't have a choice in the matter, as I melt like an ice cube on a hot day.<br /><br />3. <strong>Spend a little more time with an empty stomach</strong>. Several small meals a day has become very popular with the idea that it keeps the metabolism up. The down side of this though is that the body is ALWAYS processing food. Not only is that very straining on the organs, but when we allow our body time WITHOUT digesting food, it gets a lot done in the cleaning department. This is especially true when we are sleeping. During sleep, our bodies go into a restorative and detoxifying healing mode; when we sleep with food in our system, it has to work on digestion and doesn't get the main job done as well.<br /><br />Transitioning into spring has made me partially obsessed with vegetable nori rolls. They are light, tasty and quick to make. If you are as intimidated as I used to be about making sushi or "un-sushi" rolls, let me ease your mind, there is really nothing to it! You DO NOT need sushi class 101 and you DO NOT need a bamboo mat. You need your hands, a cloth napkin and a few basic ingredients. This recipe can be tweaked to your liking to include whatever variety of veggies you find at the farmers markets during the summer as well.<br /><br /><strong>Vegetable Nori Rolls with Peanut-Ginger Sauce</strong><br /><em>Makes 8 pieces</em><br />1 sheet of sushi nori<br />2 asparagus spears - steamed for 5 minutes and chilled under cold water.<br />2 long slices of avocado<br />4 strips of cucumber, julienned<br />1 1/4 cup of cooked brown rice cooled to room temperature * It works best if the rice has not been refrigerated, but you can still make these if it has. You just might need to use more pressure when laying the rice on the nori strip for it to stick well.<br /><br />For the peanut-ginger sauce<br />Whisk the following ingredients in a bowl:<br />1 tbsp crunchy peanut butter<br />1/2 tsp fresh ginger, finely minced<br />1 tbsp soy sauce, tamari or shoyu<br />1/2 tsp lime juice<br />1/4 tsp rice vinegar<br /><br />1. Lay a cloth napkin out and place nori sheet horizontally on top. Spread the rice to cover the nori, leaving about a 1/2 inch at the top empty, this is where you will seal it. Keeping your hands moist with water will help stop to rice from sticking to your fingers.<br />2. Place the asparagus spears down next to each other, about 1/4 inch from the bottom.<br />3. Place a piece of cucumber down on each side of the asparagus from end to end.<br />4. Place slices of avocado on top of asparagus and cucumber.<br />5. Spread the peanut ginger sauce evenly on top of the veggies.<br />6. Use the napkin to begin rolling, using a bit of pressure to keep it tight. When you get to the end, wet the empty part of the nori with some water on your fingers and seal. Slice into 8 small pieces with a sharp knife. Wet the knife with water in between each slice to stop it from tearing the nori.<br />7. Serve with soy sauce for dipping.Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com0tag:blogger.com,1999:blog-7015419579529306943.post-68935850521302654302010-04-07T13:17:00.000-07:002010-10-17T19:29:31.440-07:00Mushrooms and Mustard Greens<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDYaKdRTYRcnmeeunb26tXAOe1BwVV7nyK1Z6bCYeriMijvIpjccd9q0wxY9dBpi-qVOoxZndQcVeStg4QnFf3B1CM-VlEpaizSqvqx56R1hhcodiu1GpFEyKvL8DaqDr_kbak_saJn4/s1600/012.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDYaKdRTYRcnmeeunb26tXAOe1BwVV7nyK1Z6bCYeriMijvIpjccd9q0wxY9dBpi-qVOoxZndQcVeStg4QnFf3B1CM-VlEpaizSqvqx56R1hhcodiu1GpFEyKvL8DaqDr_kbak_saJn4/s200/012.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5457853555892244978" /></a><br />I was hungry, peeked in the refrigerator, and there they were again...<br /><br />I might have gone a little overboard buying mushrooms the other day. I don't say that because of how I walked out of Whole Foods with three large bags of them, or because I've had so many meals with them in the past week that I'm turning INTO a mushroom! But because somehow, after all of that, there were still enough fungi in my crisper to set up camp and throw a party. Martha Stewart would've probably turned these bad boys into a suspicious decorative throw pillow by now; however, I am not so crafty and have to stick with what I know. But, before you get excited about the mushrooms, you should know that they are only the inspiration and supporting cast of this story. I am on a greens mission here!<br /><br />Wait...keep reading! In my last post I talked about collard greens and promised to deliver a tasty mustard green recipe next. Maybe some of you have not have been hanging off the edge of your chair waiting for this, and yes, I've been in your shoes. But here is my sales pitch: Eat more greens and you will feel better, have more energy and help your body to detoxify! Why mustard greens? Well, for one thing, it's because variety is the spice of life and sometimes you just need to switch it up! But if that's not enough of a reason for you, then I should mention that some dark leafies like spinach, swiss chard and beet greens contain significant amounts of <a href="http://www.drweil.com/drw/u/QAA400344/Avoid-Vegetables-with-Oxalic-Acid.html">oxalic acid</a> which can interfere with mineral absorption. This is not to say you shouldn't eat those greens, but it's another good reason to include more of a variety in your diet. Let's go wild! Oh and also, this recipe only takes 15 minutes to throw together. Bonus!<br /><br /><strong>Sauteed Mustard Greens</strong><br /><em>Serves 4 as a side</em><br /><br />1 tbsp olive oil<br />1 lg shallot, diced small<br />2 cloves of garlic, minced<br />1 cup of red cabbage, chopped small<br />3 cups of shiitake or portabello mushrooms, stems removed and sliced<br />Approx 3 cups of mustard greens (washed, large stems removed and torn into small pieces)<br />1/2 tsp salt<br />1/2 tbsp cider vinegar<br />1 tbsp garlic gamasio - Gamasio is a mixture of dry roasted sesame seeds, garlic & sea salt. It can be found in most large grocery stores in the Japanese section. You can substitute with sesame seeds and add a bit more salt if needed.<br /><br />1. Heat olive oil in a large saute pan over med/low heat. Add shallots and garlic and cook for 2-3 minutes.<br />2. Add cabbage, season with salt, and cook for another few minutes or until cabbage starts to soften.<br />3. Add mushrooms and cook for a few more minutes until they start to brown.<br />4. Add the mustard greens, reduce heat to low and consistently stir around for a few more minutes until greens are soft but not mushy.<br />5. Mix in the cider vinegar and gamasio just before serving.Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com2tag:blogger.com,1999:blog-7015419579529306943.post-111853578954392642010-03-30T21:05:00.000-07:002010-10-17T19:29:31.456-07:00Holla to the Collards! Don't hate.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7f2FKdCzvIOfmL8hdYo2izPUX6zLkr5lOktxAuYRGpXh6BbHQZoDasw2J_8TRIf3FeKegzlYxiQxT7S73g4lkNiZsTVSCSquihwlfmqE_lEBmFxD6MZ6ZDLq-DVXsneemrQVXfiC41kQ/s1600/105.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7f2FKdCzvIOfmL8hdYo2izPUX6zLkr5lOktxAuYRGpXh6BbHQZoDasw2J_8TRIf3FeKegzlYxiQxT7S73g4lkNiZsTVSCSquihwlfmqE_lEBmFxD6MZ6ZDLq-DVXsneemrQVXfiC41kQ/s200/105.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5454868637246024210" /></a><br />There is a silver lining to every green. What!<br /><br />Poor little collard, trying so hard to stand out on the produce shelf. Screaming "pick me" in gym class, only to be outshone by it's more familiar green sisters. "It's just not fair. If only people knew." The little collard told itself.<br /><br />OK, fantasy literature aside, I have to say that this beautiful, tender green did not always have my heart. I wanted to love ALL greens, knowing the major <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=138">health benefits</a> (<= you want to read this) to having them in my daily diet, but found some of them to be really bitter and only forcibly edible. Collards were at the top of that list, until I found that a longer cooking method makes them deliciously unavoidable! I mean, that's how they do it in the south, right? So...<br /><br />This recipe calls for cooking the collards in a good amount of vegetable broth, and you might wonder what to do with the excess broth when they're done. Do not discard! This broth makes for a very nutritious gravy, containing water-soluble vitamins and minerals that have been leached from the greens. And, it is very tasty. You can use this gravy, which is known as <a href="http://en.wikipedia.org/wiki/Collard_liquor">pot likker </a>(I still laugh at the term), to top off accompanying meat, add it to soups/stews, or as it's done in the south, serve it with some corn bread for dipping. Yum!<br /><br />Serves 4 as a side dish<br />1 large bunch of collard greens<br />2 cloves of garlic (1tbsp), minced<br />2 1/2 cups of vegetable broth or meat broth (about enough to just cover the greens in the beginning)<br />1/4 teaspoon sea salt<br />1/2 tablespoon olive oil<br /><br />1. Rinse collard leaves under cold water. Chop off the rough ends of the stems and discard. Stack and roll into a cigar shape and then slice into 1" strips.<br />2. Heat oil over medium/low heat in a medium saucepan. Add garlic and saute for 1-2 minutes.<br />3. Add the greens to the pot and stir around to coat for 1-2 more minutes.<br />4. Season with salt, add broth and bring up to a simmer on medium high heat.<br />5. Cover, reduce heat to low. Cook for about 35-45 minutes or until greens are very tender and not bitter. Check about half way through and add more broth if needed. Because the size of greens may vary, general rule is there should always be enough broth to cover at least half of the greens during cooking.<br />6. *Optional - squeeze fresh lemon juice over them before serving.<br /><br />To be continued...<br />Next stop: The mustard greenLaurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com2tag:blogger.com,1999:blog-7015419579529306943.post-30060139246103375942010-02-01T17:16:00.000-08:002010-10-17T19:29:31.477-07:00Food, People and Gratitude<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jW7j1Qpzhw3Dp9fb1PFMNwLVYWPd9A0ebaqIjVn9nlZ25hfBxTEV2cr4KsBlUb_o6CKLgGluD-q3sFyNhIVYEkszCk0HZ1qibxG_9DA-07IK-LF_BI1T-nCbiS3SHmX8_9UwVjr_TuY/s1600-h/003.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jW7j1Qpzhw3Dp9fb1PFMNwLVYWPd9A0ebaqIjVn9nlZ25hfBxTEV2cr4KsBlUb_o6CKLgGluD-q3sFyNhIVYEkszCk0HZ1qibxG_9DA-07IK-LF_BI1T-nCbiS3SHmX8_9UwVjr_TuY/s200/003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5433644836816086482" /></a><br />Maybe it's the Italian in me, but when I think about food, I think of friends, family, laughter and good times (OK, and a nice glass of red...for those of you who know me)! Or, maybe I'd like to credit my heritage on this thinking, but really I know that it's because food brings people together, no matter what the culture. It has since the very beginning, and it will until the end. When we share the experience of food with others we connect on a deeper level, with all of our senses engaged, and through this our memories of times together are enhanced and last longer. It is the celebration and the nurturing of a loved one. It is the engagement of our common ground, where it is abundant and where it is scarce. It is for these and many more reasons, that food is the one thing I never forget to be grateful for.<br /><br />This recipe for turkey and quinoa meatballs began with the idea to make a healthy meatball, and ended with a collaboration of ideas from a sister and friend. Once again...food bringing people together! Thanks to Lisa and Amanda for their input on this recipe.<br /><br /><br />Turkey and Quinoa Meatballs<br />Serves 6<br /><br />1 lb of ground turkey breast<br />3/4 cups of cooked quinoa - What the heck is quinoa? <a href="http://www.quinoa.net">Click it.</a><br />2 cups of baby spinach<br />1/4 cup of pine nuts<br />1 egg<br />1/4 cup of onion, finely diced (pulse diced onions in a food processor to make them fine)<br />1 tbsp of minced garlic (about 2 large cloves)<br />1 tbsp of miso tamari, or soy sauce<br />1/2 tsp salt<br />1/2 tsp pepper<br />1/2 tsp oregano<br />1 tbsp grape jam * What, you ask? This is what happens when you look around the refrigerator for ketchup, you don't find it and then you start to get ideas. Trust me, you won't taste grapes and you won't want to roll your meatballs in peanut butter! The jam adds a bit of depth to the meatballs while balancing out the savory flavors.<br /><br />Preheat oven to 425<br /><br />1. To cook quinoa, bring 3/4 cups of water to a boil. Rinse 1/2 cup of quinoa and add to pot with a pinch of salt. Cover and reduce to low, simmering for about 12 minutes or until water is absorbed and quinoa is fluffy. Becuase it can be tricky to cook very small amounts of quinoa, this amount makes extra. Just measure it to 3/4 cups after it's cooked and then you get leftovers!<br />2. To cook the spinach, put it into a steamer basket and rest it over the quinoa during it's last 2 minutes of cooking with the cover on. Or simmer in 1/2 cup of water over meduim/low heat for 2-3 minutes or until wilted.<br />3. Toast the pine nuts in a dry skillet over medium/low heat for about 3-4 minutes or until fragrant.<br />4. Chop the spinach into small pieces and squeeze out excess water. In a large mixing bowl, combine the spinach, cooked quinoa, pine nuts and all other ingredients. Mix well.<br />5. Line a small baking sheet with foil and drizzle with olive oil, coating a thin layer of oil over the entire surface. Form mixture into approximately 15 meatballs and lay out on baking sheet. Bake for 25 minutes.Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com3tag:blogger.com,1999:blog-7015419579529306943.post-7690604410640402762010-01-20T15:15:00.000-08:002010-10-17T19:29:31.496-07:00Give Me Some Meat!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYS6LlOISfQfB1xy6cZBJnJilxzFJ9JkjEYWCOwOV-QnJoA11P0o0tuiCeHe6YPDvuH2WSnMNUowI3KVDCVEQswB3zi3tPcRV2PcgY333Nl2kLeKEOIpRTaDKQqy78JUXbT2_F6mkeyI8/s1600-h/040.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYS6LlOISfQfB1xy6cZBJnJilxzFJ9JkjEYWCOwOV-QnJoA11P0o0tuiCeHe6YPDvuH2WSnMNUowI3KVDCVEQswB3zi3tPcRV2PcgY333Nl2kLeKEOIpRTaDKQqy78JUXbT2_F6mkeyI8/s200/040.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5428991487388974402" /></a><br />It was 3am this morning and BOING! My eyes popped wide open with only one thing on my mind. Meat, meat and more meat. Frisky ladies get your minds out of the gutter! I'm talking about red meat, and the redder the better. Brace yourselves vegetarians, I'm going to go out on a limb here for a minute. You might quiver, but please hear me out.<br /><br />During my course at <a href="http://www.integrativenutrition.com">Integrative Nutrition </a>and in the journey I've embarked on to figure out my own body (it's needs, it's likes and it's utter disappointments), I have learned quite a few things. One of which is that eating in harmony with the seasons is as essential to my health as getting the vitamin D that is severly lacking in the winter. In the past years, by the time February arrived, I found myself feeling sluggish, depressed and diagnosed anemic. Sound familiar? This baffeled me for some time. I mean, I ate really well (so I said to myself). Lot's of salads, lean protein, minimal animal products, tons of veggies, took vitamins, dotted my i's, crossed my t's. You get the point! But how could I have felt so poor? And HOW on earth could I have been anemic when I ate greens every day? Well, what I've come to learn is that this is a fantastic diet when it's warm out and when my body needs to detoxify, cool itself off and lighten up! But fast forward to the present =====> it is winter...and here I am,...freezing cold in Chicago and getting woken up from dreams of grass fed beef.<br /><br />We are all different. We have different bodies, blood types and physical stature. (Not to mention hair color, sense of humor and preference of Leno vs. Letterman). So why would we expect for one diet to work for us all? When you shopped for a wedding dress/tuxedo, did you buy it off the rack and walk away with the perfect fit? OR did you decide which one you liked and pass it on to the professionals to make it fit you like a glove? <a href="http://www.laurapender.com">More on this</a><br /><br />So what did I make after being jolted out of a deep sleep with meat on my mind? Well, stout braised beef stew, of course.<br /><br />Serves 4-6<br /><br />1 pound of stew beef, cut into 1/2 inch chunks.<br />1 small yellow onion, diced<br />4 small/medium carrots, roughly chopped<br />1/2 daikion radish, roughly chopped (optional - Daikon radish is great for breaking down fats)<br />3 celery stalks, thinly chopped<br />1 large potato of your choice, cut into 1/2 inch pieces<br />1/2 cup of wheat flour (gluten free, omit the flour or substitute with GF flour)<br />1 tablespoon tomato paste<br />6 cups of beef broth<br />1 cup of good stout beer (gluten free omit stout, no biggie)<br />olive oil<br /><br />1. Season the wheat flour with 1 teaspoon of salt and 1/2 teaspoon of pepper. Toss beef around in flour to coat, shaking off excess.<br />2.Heat 1 tablespoon of olive oil in a large soup pot. Add carrots, celery and onions. Saute over medium heat for about 10 minutes or until vegetables soften.<br />2. Remove vegetables from the pot and set aside. Heat another tablespoon of olive oil in the pot, add the beef and saute over medium heat, turn beef to brown on all sides. About 5 minutes.<br />3. Add vegetables back into the pot. Add the beer, stock, potatoes and tomato paste. Bring to a boil, partially cover and reduce to a simmer.<br />4. Simmer for approximately an hour, or until beef is tender and broth has thickened.Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com0tag:blogger.com,1999:blog-7015419579529306943.post-12059596752070167792009-12-07T09:22:00.000-08:002010-10-17T19:29:31.565-07:00Bamboleo Jambalaya<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEili9J5Cfd1PJb4BszrlvAGjFgRKznAHR2PGZC1QkwNN4L1fypeqsqeJCfg0bwLZNdsFnZxBQoUlFXNsfZqaOkFfqKC9Hz-bYkQYQXpHqmOSI6ycwSNwjrXobPAa3ZgUSht-22vtPCdGVs/s1600-h/jambalaya.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 107px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEili9J5Cfd1PJb4BszrlvAGjFgRKznAHR2PGZC1QkwNN4L1fypeqsqeJCfg0bwLZNdsFnZxBQoUlFXNsfZqaOkFfqKC9Hz-bYkQYQXpHqmOSI6ycwSNwjrXobPAa3ZgUSht-22vtPCdGVs/s200/jambalaya.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5412551209230325634" /></a><br />Let me start off by saying that the title of this post is based on the extremely loose connection that Bamboleo is my favorite Gypsy Kings song, and sometimes I like to blast it when I'm cooking! Anyway...<br /><br />Can something with andouille sausage REALLY makes it's way onto a blog titled "Journey to Good Health", you ask? Well, the answer is yes. What I go for here is home cooked 'real food' that is as close to natural as I can get. In this recipe I used an organic, no nitrate and gluten free sausage made by <a href="http://www.wellshirefarms.com/ProductCatalog.php">Wellshire Farms</a> that I purchased at Whole Foods.<br /><br />There are many ways to vary jambalaya. In this recipe here, I substituted ground chipotle peppers for the cayenne pepper that is traditionally used. It is a little less spicy and adds a nice subtle smokey flavor. And, I also (of course) used brown rice. I mean, COME ON! Don't you want to get down with all the benefits of the whole grain? And in this dish, even the white rice die-hard's will not know the difference! Also, usually this is a 1 pot recipe that calls for cooking the rice in with the rest of the ingredients, but I kept them separate to show another way to use leftover rice.<br /><br /><strong>Ingredients</strong><br />Serves 6<br /><br />1 2-pound bag of frozen peeled and deveined shrimp, thawed with tails removed.<br />1 package of andouille sausage (4 sausages)<br />2 red bell peppers, cut into strips<br />1 medium onion, diced<br />1 clove of garlic<br />8 oz of frozen peas<br />2 cups of diced tomatoes<br />1 8oz can of tomato sauce<br />2 cups of brown rice (4 cups cooked)<br />1/2 cup of vegetable stock<br />2 tablespoons of fresh thyme<br />2 tablespoons of fresh parsley<br />2 teaspoons of ground chipotle pepper (or more if you like it HOT!)<br />2 tablespoons of olive oil<br />salt & pepper<br /><br />1. Heat olive oil in a large skillet over medium heat. Add the onions and peppers and sautee for about 5 minutes or until they begin to soften. Then add the garlic and cook for a few more minutes.<br />2. Add the shrimp, andouille sausage, diced tomatoes, thyme and parsley. Season with 2 teaspoons of salt, 1 teaspoon of black pepper and the ground chipotle pepper. Continue to saute for a few more minutes to blend the flavors.<br />3. Add the vegetable stock, tomato sauce and peas. Bring it to a gentle simmer and cover. Let simmer over medium/low heat for about 10-15 minutes. Stirring often.<br />4. Now, add the cooked brown rice to the mixture, gently and in batches. Mix thoroughly.<br />5. Reduce heat to low and let it sit (covered) for about 10 more minutes to let the flavors go through the rice.<br />6. Taste/adjust seasonings.Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com0tag:blogger.com,1999:blog-7015419579529306943.post-74897140677216017102009-12-03T11:08:00.000-08:002010-10-17T19:29:31.577-07:00Honestly, are you kind?OK, let's take a break from the recipes for a minute to gather up some food for thought.<br /><br />The holidays are over. If "thank god" is what you say, then I must admit, I'm with you. What I mean is that I'm not sad to bid farewell to the rushing, stressing and over-indulgence that seem to be their evil partner in crime (although the indulgence part is always fun for a while!). So why do I bring it up? Well, because along with the above recountal, there is also the spirit of giving and kindness associated with the season, and once it's all said and done, these too can wind up in the recycling bin for another year. Something to think about and remember going forth in the new year?? Put up with me here...<br /><br />The spirit of giving. The thought of it drives me to consider the traits of humankind and dive deep into the introspection of my own core values and beliefs. But it is not just about the giving, it's what lies behind the giving. People feeling good when they give.<br /> <br />Most of us display unconscious acts of kindness every day. Holding the door open for a stranger, being polite to the checkout clerk, letting a fellow driver go in front of us on a busy road. We do this for various reasons, but whatever the reason, we are spreading kindness and sending out a positive flow of energy. Kindness creates a sense of warmth and openness that allows us to communicate much more easily with other people. It generates a spirit of friendship in which there is less need to hide what we feel or what we're doing. As a result, feelings of fear, self-doubt and insecurity are automatically dispelled; while at the same time, other people find it easier to trust us too. (Got that from the Dalai Lama!).<br /><br />Now I'm no psychology expert, but it's obvious to me that there is something to be looked at here. We were all born the same. Innocent, untrained and perfect. We laughed when we wanted to laugh and cried when we wanted to cry. We were honest and (I believe) that we were all kind. But as we grew into adults, many sequences of events took place in our lives. These events shaped our perception on how we should think, feel and act. A bi-product of this happening is that we distanced ourselves from our truth, and through a desire to protect ourselves, we forgot how to be honest (another topic for another time).<br />There are so many values to consider when figuring out where we stand as human beings. How do we want to live our lives - what is important to us - how do we want to interact with others? Are you jaded and cynical? Are you honest and kind?Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com2tag:blogger.com,1999:blog-7015419579529306943.post-50585021700269141262009-11-16T06:35:00.000-08:002010-10-17T19:29:31.590-07:00A new twist on an old favorite<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgMD6H_lAvWgWAiKNV2M1FtRhGmiDOSoU52nUzCMHxLRdu1JEron5Jcs1wgytO9CNJil-GCjflX-8Yc3J0e6D9CgRa2aoNZfmnZBsFnr2Fc10pFRalX4mjjAiG_gvW_uXCGTCB8SjgNQ/s1600-h/044.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgMD6H_lAvWgWAiKNV2M1FtRhGmiDOSoU52nUzCMHxLRdu1JEron5Jcs1wgytO9CNJil-GCjflX-8Yc3J0e6D9CgRa2aoNZfmnZBsFnr2Fc10pFRalX4mjjAiG_gvW_uXCGTCB8SjgNQ/s200/044.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5412551830246535810" /></a><br />Dear hummus, my friend and life long go-to snack, oh how I respect thee and am utterly grateful for those who pioneered your existence. I have yet to meet a person who doesn't adore you for your creamy texture, versatility and flavor. I will forever be your cracker.<br /><br /><br />Phew! Glad I got THAT off my chest. Well, now that the garbanzo is out of the can, I can share a new twist on this old favorite. The inspiration came to me when I was talking with some girlfriends about healthy snack recipes, and wanting to incorporate seasonal ingredients to otherwise common foods. An easy way to jazz up something ordinary and impress your house guests during the holidays, perhaps?<br /><br /><br />So here is the recipe for my sweet apple and walnut hummus. Allergic to walnuts (physically allergic or mentally allergic)? You can substitute with <em>your </em>favorite nut. There are no rules with hummus except that breaking the rules can sometimes result in a tasty new idea! Be adventurous.<br /><br /><br />Sweet Apple and Walnut Hummus<br /><br />1 can of chick peas (garbanzo beans)<br />1/2 clove of chopped garlic<br />2 tablespoons of sesame tahini paste<br />1 tablespoon of lemon juice<br />1 apple<br />1/2 cup of shelled walnuts<br />4 tablespoons of fresh parsley<br />1/4 cup of water<br />1/4 cup of extra virgin olive oil<br />salt & pepper to taste<br /><br /><br />1. Drain and rinse the chick peas and put into a food processor with the tahini, garlic, lemon juice, 1/2 of the apple, 1/4 cup of the walnuts and 2 tablespoons of the parsley. Also add about 1/2 teaspoon of salt and 1/4 teaspoon of pepper to start and then adjust seasonings after tasting.<br />* Note: You will be putting 1/2 of the apple, walnuts and parsley into the hummus and using the other half of them to garnish the top after.<br /><br />2. Begin pulsing to combine ingredients, slowly adding the oil in through the spout until blended. Now continue pulsing while adding the water in through the top. Add or leave out some water depending on desired texture.<br /><br />3. Chop up the remaining 1/2 apple and add it with the remaining walnuts and parsley to the top of the hummus after it's plated. Serve and enjoy with your favorite crudite.<br />*Note: You can make this a day in advance and store in the refrigerator. Just leave out the extra toppings until you're ready to serve.Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com4tag:blogger.com,1999:blog-7015419579529306943.post-30713501258389850652009-07-29T07:21:00.000-07:002010-10-17T19:29:31.603-07:00In a recent trip to the emergency room, I discovered several things about our health care system first hand that were upsetting, disturbing and down-right bewildering! One of which I will share here in this story. It is about what to consider when using antibiotics, and how there may be more to think about than what we are told from our health care professionals.<br /><br />So there I lay....<br />wearing my "Just Say No to <span id="SPELLING_ERROR_0" class="blsp-spelling-error">GMO</span>" tank top, waiting for the Doctor to come in and tell me what the plan was to take care of this extreme infection moving it's way up my leg from a cut on my foot. I was far from oblivious to the irony of this situation; Sunday night out celebrating my graduation as a Holistic Health Counselor and Monday night being admitted to the hospital. But this is where medicine is truly essential and amazing, saving lives and taking control of the 'out of control'.<br /><br />So in came the Doctor...<br />and I was informed of the inevitable obvious; that I was in need of some antibiotics and that I would be spending the night. Needless to say, there was no excitement from me. Pillow fights and ghost stories would surely not be taking place here and I could definitely not expect a movie or some popcorn. But none the less I was where I needed to be and I knew that.<br /><br />That leading me to the first of my discoveries.<br /><br />My first reaction when I heard the news that I would be given extreme doses of antibiotics was utter disappointment. Along the way, I have learned so much about what goes on in our "gut" and why we need the friendly bacteria that reside there:<br /><ul><li>They are a first line of defenders for our immune system. </li><li>They enhance B complex vitamin production.</li><li>They can lower cholesterol.</li><li>They have anti-cancer capabilities.<br /></li></ul><p>Unfortunately, antibiotics kill off all of the bacteria, not just the bad, and it is up to us to put the good ones back in. </p>So with that in mind...<br />"Hey Doc., what about my friendly flora?" I asked, and the Doc. chuckled as he exited the room, making a barely audible statement about how everyone should take a probiotic supplement. Ha ha ha, I thought. Wait, but no, I was being serious.<br /><br />At that point I went on to request a probiotic supplement several times, each time hearing "sure we should be able to get you that", but never finding it on my bedside wheeling cart. <em>Why on earth was this so difficult?</em> I wondered.<br /><br />It then <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">occurred</span> to me that I would only <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">receive</span> one part of the healing process here and this was what disturbed me. How can there be a real follow-up plan for patients exiting the hospital when the remedy is so incomplete? What about all the people who come through here who have no idea about the necessity of healthy intestinal bacteria? Who think that the only reason to eat yogurt or take a <span id="SPELLING_ERROR_3" class="blsp-spelling-error">probiotic</span> while on antibiotics is to avoid getting the dreaded 'other' infections. And I don't know about you, but before I knew about this, I was often not <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">persistent</span> with these preventative measures if I did not feel the need to be.<br /><br /><em>I feel that this is just one example of the incomplete treatment that people receive from our health care industry. </em><br /><br />Then I was given the food menu....<br />You always hear the same complaints about hospital food, right? "It's gross, I wouldn't feed this to my dog, did they find this on the moon?" etc. etc. etc. Well, although the complaint department in my mind is in agreement with these statements, how about considering this: This is a place full of people who are sick...where are the options for the foods that heal? Why is it so difficult to put together a menu with whole foods and real foods that taste really great and nurture the body? So making the best of the menu options at hand, I requested some real food. The items I ordered were not on the menu, I had to ask for them and the choices were limited.<br /><br />This raised the observation for me again that there is a big piece missing here. Although the treatment that I received was absolutely necessary and the hospital did a fine job of getting me "back on my feet", I was only given a part of the "solution". I feel that there is change that needs to take place in this industry that will tie in the scientific and hard thought research of medicine with the holistic and well based principles of living for optimum wellness.<br /><br /><br />Wouldn't you agree?<br /><br /><br /><br /><p><em>Probiotics are found in fermented foods and can also be taken as a supplement.</em><br /></p><p>Examples of some fermented foods:</p><p>Yogurt</p><p>Sauerkraut</p><p>Soy Sauce</p><p>Tempeh (fermented soy)</p><p>Kefir (fermented milk drink)</p><p>Natto (fermented soy)</p><p>Kombucha (fermented Tea)<br /><br /><br /><br /><br /><br /><br /><br /><br /></p>Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com1tag:blogger.com,1999:blog-7015419579529306943.post-19471627480641023102009-05-04T13:49:00.000-07:002010-10-17T19:29:31.618-07:00Foraging For FoodIf you are like me, the idea of foraging your own food brings out the earthy adventurer in you and gets your mouth watering for a taste of true life. I smile at the thought of strolling through the woods to come across a brook lined with tasty little edibles, ones that have grown untainted by today's modern farming methods and are bursting with the integrity of the earth, the sun and the rain. Ones that haven't had their genes altered so that someone could give them a pesticide bath without killing them. Ones that fill me with the roots of who I am and where I came from.<br /><br />And then I come back down to reality, and remember how I didn't receive a degree in Botany and that nature is full of potent little poisons that mask themselves in very beautiful ways. This is an unfortunate reality. So I consider my options.....do I go on a seemingly endless journey of foraging lessons, or do I bury my nose in a library of encyclopedias? Sounds like an over achievers errand to me. And then Eureka! How about I start my own little corner of the world foraging extravaganza in my very backyard!<br /><br />Does this sound mystical in some way to you? Do you see unicorns? Well then I have made my point! All the beauty of the Earth as we should know it is right at our finger tips!<br /><br />Yes I am talking about your very own vegetables and herbs in your very own corner of the globe. It is as simple as a trip to the garden center or any place that sells edible plants.<br /><br />Take it to whatever level works for you. Start small and work your way up. Planting a garden can be anything you want it to be, however big or small. Grow your favorite herbs in pots or plant them in your flower beds. Most herbs are perennial or biennial (Just google the herb you want and type in perennial or annual and the info. will come up). Many herbs have bright beautiful flowers and would be a wonderful addition to any landscape. So this Spring when you make your trip to the garden center, consider the value you will get from edible herbs and how fun it would be to go out and snip off some fresh sage or rosemary for tonight's dinner.<br /><br /><br /><br />RECIPES<br /><br /><br />Fresh Basil Pesto<br />4 cups of fresh basil leaves, stems removed<br />2 garlic cloves, roughly chopped<br />1/2 cup of Parmesan cheese<br />1/2 cup of pine nuts<br />3 tablespoons of extra virgin olive oil<br />salt & pepper to taste<br /><br />Combine all ingredients except for the olive oil in the food processor, blend until you reach a smooth paste. Slowly add in olive oil through spout while pulsing to combine.<br /><br />*** Use pesto on grilled fish or chicken. Add to salads for a flavor punch. Substitute other herbs or greens in place of basil such as cilantro or arugula.***<br /><br /><br /><br />Roasted Garlic and Sage Oil<br />2 cups of extra virgin olive oil<br />8 whole garlic cloves , peeled<br />2 cups of fresh sage leaves, shredded<br />1 tsp. salt<br />1/2 tsp. black pepper<br /><br />Preheat oven to 350. In a small glass casserole dish combine the garlic, oil, salt and pepper and cover with aluminum foil, roast for 30-40 minutes or until garlic is starting to brown on all sides. Stir around the garlic every 10 or 15 minutes so it will cook evenly and not burn. Once garlic is fully roasted add the sage and cook for another 5 minutes. Remove from heat and let cool.<br /><br />** Serve on your favorite ravioli or pasta. Use as a bread dipping oil. Drizzle over some roasted potatoes or butternut squash.***Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com0tag:blogger.com,1999:blog-7015419579529306943.post-17159235886390414322009-05-02T08:16:00.000-07:002010-10-17T19:29:31.632-07:00Mom's Real Food Recipe CarnivalIn this month's Find Your Balance newsletter, Michelle suggests to her readers to pay tribute to moms and grandmas and post one of their real food recipes here. Well, although this recipe is no where near healthy, it is a tribute to my mother, who passed away almost 2 years ago, and it comes along with a kind of funny story.<br /><br />The first Thanksgiving after my mother passed away posed a question among my sisters and I...who is going to make the hollandaise? We all remembered our mother's sauce like it was yesterday, but no one knew the recipe. All we knew was that it bursted with the zing of fresh lemons and that Thanksgiving wouldn't be the same without it.<br /><br />So I was delegated the task. And, as many of you know, this sauce is a little daunting when you have never made it before (even for me with professional cooking experience).<br /><br />So, I decided to make it on the day of Thanksgiving while we were all together at my sister Debbie's house.<br /><br />Things were going fine, I was at the oh so crucial double boiler stage, trying not to put scrambled eggs on the menu, when it happened. My brother in-law who was leaning over me watching like a hawk, tipped a glass of white wine (a very nice sauvignon Blanc) right into the sauce! He screamed "oh no, what did I do!" So we sat down, took a deep breath and oh so timidly dipped a spoon in for a taste.............and it was absolutely delicious. So as it turned out, there was only one way mom's sauce could be improved upon...........by adding a half cup of your favorite white wine.<br /><br />Patricia's Super Lemony Hollandaise<br /><br />3 Egg Yolks<br />1 1/2 Sticks of Butter<br />The juice of 4 lemons<br />and now...1/2 cup of your favorite Savignon Blanc<br /><br />1. Bring 4 cups of water to a boil in medium sauce pan<br />2. In a medium sized mixing bowl (one that will rest nicely on top of your boiling water pot), whisk in the 3 eggs lightly.<br />3. Reduce the water to a simmer and place the mixing bowl over the pot.<br />Continue lightly whisking eggs and slowly add in a cube of butter one at a time until blended.<br />*** Remove from heat for a moment if the eggs are getting to hot. You don't want scrambled eggs!<br />4. Once all the butter is blended, add the fresh lemon juice and get your brother in-law to knock in the white wine. Remove from heat and serve room temperature over fresh steamed broccoli and cauliflower!Laurahttp://www.blogger.com/profile/04179310997921558614noreply@blogger.com3