tag:blogger.com,1999:blog-62816571062473734432024-02-19T06:20:16.361-05:00eat and let live...Thoughts on food, kitchen experiments, and healthy living.Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-6281657106247373443.post-879817625305167712014-05-10T20:46:00.000-04:002014-05-10T23:58:39.262-04:00Brownies. The Evolution.When the mood strikes me to bake brownies are my go-to. I almost always have all the ingredients on hand and I LOVE chocolate. I've been gluten-free for almost two years, and now I'm venturing into the world of the Paleo diet. Last night, while I was enjoying an empty apartment and kitchen (both of my roommates were at weddings out of town), I had the desire for brownies. I hadn't yet attempted a grain-free version, but I found a recipe that used ingredients I already had, so I went for it. I made a few substitutions to <a href="http://ohsnapletseat.com/2013/07/01/paleo-chocolate-almond-brownies-2/" target="_blank">this</a> recipe to suit me and they came out fudgy, moist, and just a touch chewy. A perfect snack for a cozy night in.<br />
<div>
<br /></div>
<div>
<b>Gluten and Grain Free Brownie</b></div>
<div>
makes 8 large or 12 small</div>
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
<br /></div>
<div>
3/4 c almond meal</div>
<div>
3 T cocoa powder</div>
<div>
<div>
1/2 t baking soda</div>
<div>
1/4 t salt (this is more than the usual amount, but I like my chocolate salty)</div>
</div>
<div>
<br /></div>
<div>
3 eggs</div>
<div>
1/4 melted and cooled butter, ghee, or coconut oil</div>
<div>
1 t vanilla extract</div>
<div>
1/3 c maple syrup</div>
<div>
1/4 c Enjoy Life chocolate chips (gluten, dairy, and soy free)</div>
<div>
1/4 c shredded unsweetened dried coconut</div>
<div>
2 T cocoa nibs</div>
<div>
<br /></div>
<div>
Procedure:</div>
<div>
<br /></div>
<div>
Preheat the oven to 350 degrees. Grease an 8'x8' brownie or baking pan.</div>
<div>
<br /></div>
<div>
In a large bowl, combine the almond meal, cocoa powder, baking soda, and salt. Use a whisk to thoroughly mix.</div>
<div>
<br /></div>
<div>
In a medium bowl, whisk the eggs butter, ghee, or coconut oil, vanilla extract, and maple syrup.</div>
<div>
<br /></div>
<div>
Fold the wet ingredients into the dry using a rubber spatula. Fold in the chocolate chips, coconut, and nibs. Pour into the prepared baking pan.</div>
<div>
<br /></div>
<div>
Bake for 30-35 minutes and until the center is set. Let cool before slicing.</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirXSMC-DGdLn4tOgGeb4nnb1d9Nef6kr4seAp3qRQKIzsr711EZFaNs51lhYUFBrl74PXxyBecLWvPqopDRBkRM3SPcD5utvQOcbOtQ62FCEARucfab26321UVv5i5H1bpSRygYCJO5tc/s1600/2014-05-10+20.36.21-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirXSMC-DGdLn4tOgGeb4nnb1d9Nef6kr4seAp3qRQKIzsr711EZFaNs51lhYUFBrl74PXxyBecLWvPqopDRBkRM3SPcD5utvQOcbOtQ62FCEARucfab26321UVv5i5H1bpSRygYCJO5tc/s1600/2014-05-10+20.36.21-1.jpg" height="320" width="320" /></a></div>
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Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-11561568041842612132013-01-10T14:56:00.001-05:002013-01-10T14:59:47.186-05:00Prevent Sickness with Immune-boosting Foods<i>Everyone</i> is getting sick. Friends, co-workers, <a href="http://abcnews.go.com/Health/hospitals-flooded-flu-patients-turn-chicago/story?id=18167245" target="_blank">the city of Boston</a>. I don't know about you, but I am seriously freaked out.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Bs7h3LLtL8OzM6P9Pev-ohz8ee5BZL856OnjhXMixjr-d0xUipFgrbEjBe7FML1w-Rt5loWDb_QSoramM3VeWRfa4LXC7OY71Tmn63mWot8acYst7EOr8kAlFR0UvwD2AM-nip1I3KY/s1600/vintage-nurse.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Bs7h3LLtL8OzM6P9Pev-ohz8ee5BZL856OnjhXMixjr-d0xUipFgrbEjBe7FML1w-Rt5loWDb_QSoramM3VeWRfa4LXC7OY71Tmn63mWot8acYst7EOr8kAlFR0UvwD2AM-nip1I3KY/s1600/vintage-nurse.jpg" /></a></div>
Last year, I came down with a terrible flu the same evening a friend and I were scheduled to drive five hours from New York City to Syracuse for Christmas. Needless to say, I was a mess, and I don't EVER want to get the flu again. Even though I have a pretty healthy diet, I'm making an extra effort this time of year to consume more of these immune-boosting foods.<br />
<br />
If you're also looking to prevent the maelstrom of pain that is the influenza virus (which I'm assuming you are, because only crazy people think getting that sick sounds like happy-fun time), check out these foods and get your body into prime disease-fighting shape!<br />
<b><br /></b>
<b>Red bell peppers</b> contain twice the vitamin C of oranges, though citrus is still high in vitamin C and a healthy winter snack. Consume with blueberries to help boost your body's ability to absorb vitamin C.<br />
<br />
<b>Kale</b> contains immune boosting C, A, and glucosinolates which form isothiocyanates that help the cells with their detoxifying processes.<br />
<br />
<b>Oysters</b> contain zinc and helps the immune system make t-cells. Other <b>fish</b> also contain selenium which helps white blood cells produce proteins that actually remove the flu virus from the body.<br />
<br />
<b>Pumpkin seeds</b> are also high in zinc, while <b>brazil nuts</b> are high in selenium.<br />
<br />
<b>White tea</b> contains the highest amount of antioxidants, but <b>green and black teas</b> are effective as well. Avoid adding dairy to your tea as the protein in dairy, casein, bonds to the beneficial phytochemicals before your body can absorb all of them.<br />
<br />
<b>Mushrooms</b> contain beta-glucan which improves the function of the immune defense cells. <b>Wheat germ, barley, and oats</b> also contain beta-glucan.<br />
<br />
The probiotics found in <b>yogurt </b>keep your body full of good bacteria which <a href="http://www.prevention.com/food/food-remedies/9-power-foods-boost-immunity/1-yogurt" target="_blank">helps fight off illness-causing bacteria.</a><br />
<br />
<b>Garlic</b> contains allicin, which is released when its chopped or chewed and has <a href="http://www.allicinfacts.com/allicin02a0.htm" target="_blank">anti-microbial</a> properties.<br />
<br />
<b>Chicken soup</b>, besides being delicious contains cystein, an amino acid released when the chicken is cooked. It actually chemically resembles the bronchitis drug acetylcysteine and helps to thin mucus.<br />
<br />
Here are some ideas to help you consume all of these beneficial foods:<br />
<br />
<br />
<ul>
<li>Try finely chopping one clove of garlic and putting it on a spoonful of raw honey. One swallow, and you're set!</li>
</ul>
<br />
<br />
<br />
<ul>
<li>Oatmeal with blueberries and toasted pumpkin seeds or yogurt with homemade oat, blueberry, and pumpkin seed granola.</li>
</ul>
<br />
<br />
<br />
<ul>
<li>Raw kale salad with thinly sliced red bell peppers, white mushrooms, and lemon-garlic dressing.</li>
</ul>
<br />
<br />
<br />
<ul>
<li><a href="http://www.antonhealth.com/2010/02/home-made-nut-butter.html" target="_blank">Brazil nut butter</a> on your favorite whole grain or gluten-free toast.</li>
</ul>
<br />
<br />
<br />
<ul>
<li>Personally, I love to just snack on canned smoked oysters, but I'm dying to try<a href="http://www.food.com/recipe/smoked-oyster-and-mushroom-soup-265061" target="_blank"> this smoked oyster and mushroom soup recipe</a>, possibly replacing the cream with a non-dairy option and thickening with a kudzu slurry. (I'll keep you posted on the results!)</li>
</ul>
<br />
<br />
And finally, if you haven't already checked out my <a href="http://chefmelissagellert.blogspot.com/2012/12/normal.html" target="_blank">Greek lemon-chicken soup recipe</a>, now would be the perfect time to whip up a batch to keep on hand.<br />
<br />
Did I miss any of your favorites?<br />
<br />
Stay healthy!Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-49849240997674435172012-12-11T17:05:00.002-05:002012-12-11T17:08:03.555-05:00Avgolemono (Greek lemon-chicken soup)<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
Avgolemono (Greek lemon-chicken soup) with Vegetables and
Parsley</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Makes 6-8 servings</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAb_0L1Puex8T3dDM2gUw5qGYNExWvJ715Eqk7zWHT0njw694Thvc5kJ6pYoXCBRX54Z3EadeG3QgDQxHGh_8geEXPSF6PDEw0aP4ZyLfnRkS0G6j5A6s7nA2HgWq0uYgWAER-HefkVUA/s1600/photo.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAb_0L1Puex8T3dDM2gUw5qGYNExWvJ715Eqk7zWHT0njw694Thvc5kJ6pYoXCBRX54Z3EadeG3QgDQxHGh_8geEXPSF6PDEw0aP4ZyLfnRkS0G6j5A6s7nA2HgWq0uYgWAER-HefkVUA/s1600/photo.JPG" height="320" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
This is one of my favorite soups in the world. I am a huge fan of lemon, and soup is
the only thing I want to eat when I feel under the weather. I keep homemade chicken stock in my
freezer, but it has a more robust flavor than what this soup requires. I recommend using a lighter stock for
this particular recipe.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
2 medium-large carrots, small quarter moons</div>
<div class="MsoNormal">
4 stalks celery, small-medium dice</div>
<div class="MsoNormal">
yellow onion, small-medium dice</div>
<div class="MsoNormal">
1 cup long grain brown rice, rinsed</div>
<div class="MsoNormal">
10 cups homemade chicken stock</div>
<div class="MsoNormal">
sea salt, 1-2 teaspoons or to taste</div>
<div class="MsoNormal">
cooked shredded chicken from small roasted chicken,
about 3 cups (feel free to use
other leftover poultry, poached chicken breasts, or even Thanksgiving turkey)</div>
<div class="MsoNormal">
small bunch of parsley, chopped</div>
<div class="MsoNormal">
4 eggs</div>
<div class="MsoNormal">
juice of 3-4 lemons</div>
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Freshly ground pepper to taste</div>
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<br /></div>
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Procedure:</div>
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Combine the vegetables, rice, and stock in a large pot and
bring to a boil. Reduce heat to
low and simmer, covered, until the rice is tender, about 30-40 minutes. </div>
<div class="MsoNormal">
Meanwhile, whisk eggs and juice of three lemons, and parsley
together.</div>
<div class="MsoNormal">
Season with sea salt to taste, about 1 ½ teaspoons.</div>
<div class="MsoNormal">
Reserve 2 cups of soup, then add the cooked chicken. In a thin stream, slowly pour the
reserved soup into the egg-lemon-parsley mixture, while constantly whisking to
prevent the eggs from curdling (scrambling).</div>
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Add the tempered mixture back into the large pot and whisk
to combine. Taste and season with
freshly ground pepper and additional lemon juice or sea salt if desired.</div>
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<br /></div>
<!--EndFragment-->Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-46728614007745925442012-07-25T13:35:00.003-04:002012-07-25T13:37:54.530-04:00Basque-Inspired Chicken ProvencalIt has been a BUSY summer! I've done a lot of weekend travel, my day job has kept me on my toes, and my social calendar feels packed. All good things, but it doesn't leave a lot of time for blogging.<br />
<br />
I've also been struggling to make use of my CSA bounty. Its a LOT of vegetables for one person to cook and eat in a week, and I vowed to put last week's to good use. I was inspired by the classic French dish, Chicken Provencal. (I followed <a href="http://www.foodandwine.com/recipes/chicken-provencal">Food & Wine's</a> recipe as a blueprint.) I think mine has more of a Basque feel to it.<br />
<br />
<b>Basque-Inspired Chicken Provencal </b><br />
<br />
Ingredients:<span itemprop="ingredients"></span><br />
<span itemprop="ingredients"><br /></span><br />
<span itemprop="ingredients">1 T Extra Virgin Olive Oil (EVOO</span><span itemprop="ingredients">)</span><br />
<span itemprop="ingredients">1 package of boneless, skinless, organic chicken breasts (Mine came out to about 1.25 lbs.)</span><br />
<span itemprop="ingredients">sea salt and pepper </span><br />
<div id="recipe-head">
<div class="recipe-title section">
<div class="four-columns">
</div>
</div>
</div>
<div class="two-columns" id="ingredients">
red onion, chopped</div>
<div class="two-columns" id="ingredients">
1 bulb of fennel, cored and thinly sliced</div>
<div class="two-columns" id="ingredients">
4 leaves of rainbow chard, stems chopped and leaves roughly chopped</div>
<div class="two-columns" id="ingredients">
<span itemprop="ingredients">4 cloves garlic, minced
</span></div>
<div class="two-columns" id="ingredients">
1/4 white wine (I used mirin instead because that's what I had on hand)<br />
1 14 oz. can of fire-roasted diced organic tomatoes</div>
<div class="two-columns" id="ingredients">
1 teaspoon dried rosemary (or use 1/2 teaspoon chopped fresh rosemary)<br />
1/3 c pitted kalamata olives</div>
<div class="two-columns" id="ingredients">
1 anchovy filet, chopped</div>
<div class="two-columns" id="ingredients">
<br /></div>
<div class="two-columns" id="ingredients">
Procedure:<br />
</div>
<div class="two-columns" id="ingredients">
</div>
<div class="two-columns" id="ingredients">
In a large, deep frying pan, heat the oil over moderately high heat.
Season the chicken with salt and pepper and put
it in the pan. Brown the chicken on both sides, about 8 minutes total. Remove the chicken from the pan into a shallow dish. </div>
<div class="two-columns" id="ingredients">
Reduce the heat to medium-low. Add the onion, fennel, chard stems, and the garlic with a small pinch of salt and
cook, stirring occasionally, until the onion starts to soften, about 3
minutes. Add the wine to the pan and simmer until reduced to about 1/4
cup, 1 to 2 minutes. Add the tomatoes, olives, anchovy filet, and simmer for 2-3 minutes. Put the chicken back to the pan and nestle into the tomato mixture. Pour any accumulated juices in the pan. Reduce the heat to low and add the breasts and chard leaves. Cook until the chicken is just done, about 10 minutes more. </div>
<div class="two-columns" id="ingredients">
</div>
<div class="two-columns" id="ingredients">
I served mine with steamed green beans and smoked-paprika roasted Japanese eggplant (also both from my CSA.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTAhczkBRlbKQee5FN4Sbsazee5F6d4J9c3sphPYooLjy1o3Z3yNN8QnP8LEMXhQV8Mta1R4e9UgAfucC0fc9tn9OeQe5BGjVS2UXd-5wyEVIOK-pXHliwZxP8DDxia1OQ8jn0inQfF1Q/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTAhczkBRlbKQee5FN4Sbsazee5F6d4J9c3sphPYooLjy1o3Z3yNN8QnP8LEMXhQV8Mta1R4e9UgAfucC0fc9tn9OeQe5BGjVS2UXd-5wyEVIOK-pXHliwZxP8DDxia1OQ8jn0inQfF1Q/s320/photo.JPG" width="320" /></a></div>
</div>
<div class="two-columns" id="ingredients">
<br /></div>
<div class="two-columns" id="ingredients">
I was feeling sort of productive, so I also made some of <a href="http://chocolatecoveredkatie.com/2009/10/13/make-these-now/" target="_blank">Chocolate Covered Katie's Fudge Babies</a> (with almonds instead of walnuts). YUM. (She's got a great blog and her recipes are uncomplicated and fun. Check it out!)<br />
<br />
(P.S. I haven't forgotten about my brownie odyssey!) </div>Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-78581633606257323342012-06-25T14:23:00.002-04:002012-06-25T14:24:19.385-04:00Another wonderful Good Commons WeekendI believe that when the universe gives you a sign, you should listen, so when I met <a href="https://www.facebook.com/pages/Sparkes-Wellness/133441027159">Elyse Sparkes</a> at the <a href="http://dreamlandorchestra.com/calendar.php">Jazz-Age Lawn Party</a> on Governors Island, I knew I was in for something special.<br />
<br />
I've been heading up to Good Commons in Plymouth, Vermont a lot lately, and most recently cooked for a vegetarian meditation and yoga retreat over Memorial Day weekend. I became acquainted with <a href="http://www.goodcommons.com/">Good Commons</a> at a yoga retreat with <a href="http://ericamather.com/">Erica Mather</a> and <a href="http://www.pravassa.com/">Pravassa</a> a few years ago, and knew I wanted to return.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi863_RGsCmTvfJa7mGL9HdP_wnS-2juSzcrzFXX7UQS0cALkfuUlarYu4yyDIMSolt9E4xXXon7FjItbc4uMUgtrEp2JeGeVgrQCuBUz8mzfdTvouW8_4MqNplGXtdXweSJVTbVBBG0I0/s1600/photo(1).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi863_RGsCmTvfJa7mGL9HdP_wnS-2juSzcrzFXX7UQS0cALkfuUlarYu4yyDIMSolt9E4xXXon7FjItbc4uMUgtrEp2JeGeVgrQCuBUz8mzfdTvouW8_4MqNplGXtdXweSJVTbVBBG0I0/s320/photo(1).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">slanted rocks in Quechee Gorge </td></tr>
</tbody></table>
When I was attending the Jazz-Age Lawn Party with a friend, we were sharing our picnic with some of her friends. I was getting some compliments on my dishes and I brought up my experience as a private chef, and most recently as a guest chef at a house in Vermont. When Elyse mentioned that she was going to be teaching yoga classes with a focus on digestive health the following weekend in Vermont, I got that tingly feeling that the world is a much smaller place that we realize. She was headed to Good Commons, and I really needed some revitalization, so I made a quick call that night and arranged a spot for myself on the Gluten-Free Gourmet Weekend. I've been exploring a more gluten-free lifestyle lately, and I feel <i>so</i> healthy after eating without it all weekend.<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAd2_hXtOu8lv459CDmEuUe4XMdUbYRzCtIl1tllqQ0PyJIBbmqDnvtnZaY8j10JwgDMqMmoBOPPv1ee21vELifbRPgCqDSsoawR8afbOscSfChxTnrY4PBvZlY7ziz-3A8YK4IH1Owg/s1600/photo.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimAd2_hXtOu8lv459CDmEuUe4XMdUbYRzCtIl1tllqQ0PyJIBbmqDnvtnZaY8j10JwgDMqMmoBOPPv1ee21vELifbRPgCqDSsoawR8afbOscSfChxTnrY4PBvZlY7ziz-3A8YK4IH1Owg/s320/photo.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chocolate sandwich cookies</td></tr>
</tbody></table>
The food was amazing, the yoga was invigorating, the massage was both intense and relaxing, and the new friends I made were inspiring. As always, Good Commons gave me just what I needed. I also got a chance to explore Queeche Gorge and swim at Echo Lake, which was only recently reopened after the Hurricane Irene clean-up. It was a nice change to get out and experience some Vermont nature that I haven't yet, despite having visited multiple times.<br />
<br />
For more Gluten-Free recipes, articles, and resources check out these websites:<br />
<br />
Chef Olivia Dupin: <a href="http://www.livglutenfree.com/">www.livglutenfree.com</a><br />
Chef Matthew Wexler: <a href="http://www.roodeloo.com/">http://www.roodeloo.com/</a><br />
Erin Smith: <a href="http://glutenfreefun.blogspot.com/">http://glutenfreefun.blogspot.com/</a><br />
Holistic Health Coach and Massage Therapist: <a href="http://jessicaruthshepard.healthcoach.integrativenutrition.com/">http://jessicaruthshepard.healthcoach.integrativenutrition.com/</a><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdGuiD3NHjzLKZ3d-Gd3rqR66wjExuUkXppG_qMfO28f-S6MwH0aCE03sb4tWsq4UVtP9z2CXOd8Vw9B6NgzhQQAElVj63o_Ha8wZ0Kfuo1aWcECeB7IH_elBBEMCE-7xybSqLPBZbuw/s1600/photo(2).JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdGuiD3NHjzLKZ3d-Gd3rqR66wjExuUkXppG_qMfO28f-S6MwH0aCE03sb4tWsq4UVtP9z2CXOd8Vw9B6NgzhQQAElVj63o_Ha8wZ0Kfuo1aWcECeB7IH_elBBEMCE-7xybSqLPBZbuw/s400/photo(2).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">GF pasta night</td></tr>
</tbody></table>
<br />Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-65619521090689374402012-05-21T13:45:00.001-04:002012-05-21T13:45:11.684-04:00Brownies!So, I've been baking lots of brownies. I was so gung-ho about my brownie challenge, but the weekend I'd planned to bake cakey brownies turned into something other than a bake-fest. I hadn't been feeling so great, so I decided to cut out wheat, sugar, and cow's dairy for a bit. (Its hard to recipe test when you can't try anything!) So, I postponed the cakey brownies until I was feeling better. I assisted the chef at a food and wine event retreat at <a href="http://www.goodcommons.com/">Good Commons in Vermont</a> over the last weekend in April, and I used that as a starting point for learning to eat without. I've never been a huge sugar or wheat person, but lately I've found them creeping increasingly into my life. One of the difficulties of working around a constant supply of snacks is paying attention to when I'm really hungry and feeding myself with nourishing foods instead of what is already in front of me. <br />
<br />
Long story short, I made those <a href="http://www.foodnetwork.com/recipes-and-cooking/50-brownies/index.html">cakey brownies from a basic Food Network recipe</a> when I was feeling better. I hated them! The recipe called for so many eggs. I felt like the method was all wrong too...I almost made scrambled chocolate eggs. They were definitely moist and cakey, but they also lacked a rich chocolate flavor. They're not even picture worthy, so instead I'm sharing this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwNUs62ZxYLiQmzAJqs8F3sC3bqkSTS3mx_mUkLXOgAXRmaEBk5p9g8eBnPxzZwCKax8q7CgGE3KXiLATcKjXaW4OxGazuBu7bglQMGCWVTldz99YelifzH8kXoSHc-t9KOakz9yhc2bc/s1600/funny-dog-pictures-i-ate-all-the-brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwNUs62ZxYLiQmzAJqs8F3sC3bqkSTS3mx_mUkLXOgAXRmaEBk5p9g8eBnPxzZwCKax8q7CgGE3KXiLATcKjXaW4OxGazuBu7bglQMGCWVTldz99YelifzH8kXoSHc-t9KOakz9yhc2bc/s320/funny-dog-pictures-i-ate-all-the-brownies.jpg" width="320" /></a></div>
Since I've changed my diet a bit, I've decided that my next and final brownie post will be about finding the perfect brownie recipe for the way I'm eating now, which is mostly gluten-free and using sweeteners like maple syrup instead of evaporated cane juice. <br />
<br />
Next weekend I'll be heading back up to Good Commons to be the guest chef for a meditation retreat. On the menu is Peter Berley's vegan chocolate chip brownie (from <a href="http://www.amazon.com/Modern-Vegetarian-Kitchen-Peter-Berley/dp/0060392959">The Modern Vegetarian Kitchen</a>) served with homemade vegan mint ice cream, which is in the running for the winning recipe, but I need to test it again to know for sure. (You can never recipe test too many brownies, right?)<br />
<br />
Until then, happy baking!Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-71285343253904926082012-04-16T17:01:00.000-04:002012-04-16T21:18:08.183-04:00Brownies: Part 1<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">As a child, I </span><i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">loved</span></i><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> brownies (especially when flavored with mint chocolate chips), and while I've continued to indulge my devotion to chocolate, I usually only treat myself to a few squares of organic dark per day. So when the craving for chocolate combined with the urge to purge, spring cleaning style, this past weekend, I took a peek in my cupboards and saw that I had just the right amount of ingredients to make some cocoa powder brownies, along with using up some space-consuming pantry items. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Because of their high fat content, cocoa powder brownies are usually very dense and fudgy instead of cakey. I substituted whole grain spelt flour for the all purpose, mostly because it was the only grain flour I had, but also because I'm not a huge fan of AP flour. This recipe only calls for a small amount of flour, and I don't think it made any difference in the texture or taste of the final product. One of the best parts of this recipe is that it only requires one bowl to mix everything together. After throwing these together on the fly and sharing them with my Burlesque classmates the next day, I began to wonder if there were any cakey brownie recipes that would be as delicious and satisfying as these were, and then if I could come up with an original recipe that combined the qualities of the two. Below you'll find my favorite fudgy </span><a href="http://www.epicurious.com/recipes/food/views/Best-Cocoa-Brownies-108346"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;">cocoa powder brownies</span></span></a><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> and next weekend I'll post my results with a caky brownie. After testing very different recipes, I'll post my own recipe for the best of both worlds.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Best Cocoa Brownies</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br />
<br />
<div class="source" id="mag_info" style="line-height: 16px; margin-bottom: 0px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 450px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Epicurious | November 2003</span></div>
<div class="author source" id="recipe_author" style="line-height: 16px; margin-bottom: 0px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 450px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Alice Medrich</span></div>
<div class="author source" id="recipe_author" style="line-height: 16px; margin-bottom: 0px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 450px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br />
<br />
<ul class="ingredientsList" style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">10 tablespoons (1 1/4 sticks) unsalted butter</span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/4 cups sugar</span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)</span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/4 teaspoon salt</span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 teaspoon pure vanilla extract</span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 cold large eggs</span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup all-purpose flour</span></li>
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2/3 cup walnut or pecan pieces (optional)</span></li>
</ul>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br />
<ul class="ingredientsList" style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="ingredient" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Special equipment: An 8-inch square baking pan</span></li>
</ul>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />Procedure:</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br />
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<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.</span></div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.</span></div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.</span></div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.</span></div>
<div class="instruction" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.</span></div>
<div id="chefNotes" style="font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 10px;">
<span style="display: block;"></span></div>
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Chocolate note: (from the original recipe)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br /></span><br />
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<span class="Apple-style-span" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"></span>Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-14381665170254513472012-04-02T13:54:00.000-04:002012-04-02T13:54:21.488-04:00Baked EggsSomeone recently asked me if I had a good basic recipe for an omelet, and I told him I would do a blog post on it, but then I realized that I don't really make omelets in the traditional sense. There are a few methods for omelet making, the American, the French, and the Italian. With the French, the pan is shaken constantly until the eggs are set, and then folded three times around any filling (meats, cheeses, vegetables). The American method utilizes a rubber spatula to manipulate and stir the egg mixture, which is finished by folding the omelet in half. Of course, there are more nuances than I'm taking the time to describe here, but if you're interested in the details check out<a href="http://www.cafemeetingplace.com/resource-center/lessons/item/285-lesson-plan-on-omelet-making-french-vs-american.html"> this lesson</a>.<br />
<br />
My personal favorite is the Italian method, often called a frittata. I usually saute an onion, add in some steamed veggies (spinach, arugula, asparagus, broccoli, carrots, zucchini...the options are endless) and top with whatever cheese I've got laying around (usually fresh goat cheese, raw sharp cheddar, or parmigiano reggiano), finished by pouring two eggs into the pan and baking until set and lightly browned on top. This is such an easy meal to throw together and a really simple, fast, and healthy way to get some protein and vegetables in. Don't relegate eggs to breakfast, try them for dinner too!<br />
<br />
Below is my recipe for baked eggs. Feel free to be creative and make substitutions; Let me know your favorite combinations!<br />
<br />
<b>Baked Eggs with Red Onion, Asparagus, and Parmigiano Reggiano</b><br />
<br />
serves 1-2 <b><br /></b><br />
<br />
Ingredients:<br />
<br />
1 tablespoon extra virgin olive oil, plus more if needed<br />
1 red onion, thinly sliced<br />
1/2 cup thinly slices asparagus<br />
2 organic eggs, whisked with up to two tablespoons of water or milk to make a fluffier omelet<br />
butter (optional) <br />
1/4 cup grated parmigiano reggiano (I use a vegetable peeler to create just a few curls of cheese)<br />
sea salt to taste<br />
<br />
Procedure:<br />
<br />
Preheat the oven to 400 degrees (F).<br />
Heat a 8-inch pan over medium heat. Add about one tablespoon of oil and heat until shimmering. Saute the onion with a large pinch of salt until translucent, 2-4 minutes. Add the asparagus and cook for 1-2 minutes, until the color has brightened and they are slightly tender. If the pan looks very dry, add a bit more oil or small pat of butter. Toss the ingredients in the pan to distribute the added oil. Pour the egg mixture into the pan and turn off the heat. Top the mixture with the grated cheese and bake in the preheated oven until the center of the omelet is firm. If desired, finish under the broiler for 1-2 minutes, until the top is lightly browned.<br />
<br />
To serve, slide the omelet onto a plate or platter.<br />
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I served mine with a few potato pancakes and a sliced avocado. It was a delicious dinner ready in under 20 minutes.<br />
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<br />Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-65382118524908231282012-03-19T13:04:00.000-04:002012-03-19T13:04:14.042-04:00Apartment 138So, this is my first restaurant review since starting my blog, but hardly the first time I've thought in depth about where and what I eat. Friends of mine can attest to the fact that I can analyze the hell out of a dish, but even if I don't think its absolutely AMAZING, I try not to let it bring down the whole experience of eating out. After working as a private chef, in a busy cafe, and interning in a tiny and busy kitchen, I never take eating out lightly; I appreciate the front-of-house and kitchen staff so much.<br />
<br />
Saying that, its time to get on with the review.<br />
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This past Wednesday night, my mom was in town and I dragged her along with me to a book signing for <a href="http://www.gutsthebook.com/home.html">Guts by Kristen Johnston</a>, someone I've been a fan of ever since my geeky little self first saw 3rd Rock From The Sun. After hearing her read from the book (describing her literally gut-wrenching addiction), my mom and I worked up an appetite.<br />
<br />
My good friend Jen lives in the neighborhood recommended <a href="http://apartment138.com/blog/about">Apartment 138</a> (138 Smith Street, Brooklyn).<br />
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When we walked in, my first thought was that the space seemed like so many other Brooklyn bar/restaurants with the exposed brick, interesting light bulbs, and rustic menu font. Apparently, they also have a back patio and a game room, neither of which I saw, but probably add a lot to the experience. <br />
Since I love vegetables, especially those in the cruciferous family, we shared the Roasted Cauliflower with almond gremolata, raisins, and a brown butter vinaigrette. I don't think I've ever been so disappointed with roasted cauliflower. The gremolata, raisins, and vinaigrette were excellent, along with the aged cheese grated on top, but the actual cauliflower was underdone, under salted, and hardly had any caramelization on it. The florets were also so large that I had to cut them just to fit them into my mouth. Since they were so big, the yummy bits just fell to the bottom of the dish, instead of clinging to the cauliflower. This dish could be saved by cutting the florets into smaller pieces, adding more salt, and ACTUALLY roasting it. Not a total failure, but could be made so much better with a few tweaks.<br />
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For our mains, my mom got the Hangar Steak special over an italian bread salad with what looked like wilted romaine, and she absolutely adored it. I love cooking salad greens, especially romaine, because its not something you see everyday.<br />
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I had the Day Boat Hake over warm beet, tangerine, and edamame salad with poppy seed vinaigrette. The fish was fresh, the beets were perfectly cooked, and the tangerines had a yummy sweetness to them. I would have preferred a little more acid/vinegar/citrus juice in the vinaigrette, but I think that is more my personal preference; I like my salad dressings pretty assertive.<br />
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We passed on dessert, but only because we were both pleasantly full.<br />
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Overall, I'd give it a three out of five.<br />
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Anyone else ever been to Apartment 138? How is their game room?Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-56678047653563765092012-03-14T13:19:00.001-04:002012-03-14T13:19:33.151-04:00Beet, Carrot, and Potato Hash<span style="font-size: small;">Lately, most of my time cooking has been spent on using up my winter CSA share, which is brimming with root vegetables. After going to a party Saturday night and sleeping in way later than I normally do, I was groggy, hungry, and craving vegetables. I decided on making something inspired by one of my favorite brunch by the dish at <a href="http://www.roeblingtearoom.com/">The Roebling Tea Room</a> in Williamsburg, Brooklyn.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsaJ0JcrPJSWE2kc-9WmegzCg8ZlCbqvYOuqa_JNkljVL59CcbjyA7zoTIbk_MuWtuLb0NnH5Ms6wHP0ZMWy9g1o4zMxBdy2iT6VOuGFTFzi8JY6LCBjEyiXkH5YyWZ0UWYcEqnwK7Veo/s1600/photo-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsaJ0JcrPJSWE2kc-9WmegzCg8ZlCbqvYOuqa_JNkljVL59CcbjyA7zoTIbk_MuWtuLb0NnH5Ms6wHP0ZMWy9g1o4zMxBdy2iT6VOuGFTFzi8JY6LCBjEyiXkH5YyWZ0UWYcEqnwK7Veo/s320/photo-1.JPG" width="320" /></a></div>
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<span style="font-size: small;">Beet, Carrot, and Potato Hash</span></div>
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<span style="font-size: small;">Ingredients:</span></div>
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<span style="font-size: small;"><span style="font-family: "";"></span><span style="font-family: "";">3 Tablespoons vegetable oil<br />
</span><span style="font-family: "";">1 medium red onion, diced</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSMs2qeq4pW5NRoH71RCGYgLq-KfQxxyiKtsMq2rp7bATEScQtL1q5Kq5KwdAqxBH5ls9MYzHkackQ2itcT6cUzspw2rizZDqZyKFqn6-zEu7TTPu3cUy_KLb_pGvRxBpY0fNirnwRLw/s1600/photo-2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfSMs2qeq4pW5NRoH71RCGYgLq-KfQxxyiKtsMq2rp7bATEScQtL1q5Kq5KwdAqxBH5ls9MYzHkackQ2itcT6cUzspw2rizZDqZyKFqn6-zEu7TTPu3cUy_KLb_pGvRxBpY0fNirnwRLw/s200/photo-2.JPG" width="200" /></a><span style="font-size: small;"><span style="font-family: "";">sea salt </span></span></div>
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<span style="font-size: small;"><span style="font-family: "";">1 Tablespoon dried rosemary</span></span></div>
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<span style="font-size: small;"><span style="font-family: "";">1 teaspoon dried sage</span></span></div>
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<span style="font-size: small;"><span style="font-family: "";">large pinch red pepper flakes </span></span></div>
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<span style="font-size: small;"><span style="font-family: "";">4-5 fingerling potatoes</span></span></div>
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<span style="font-size: small;"><span style="font-family: "";"></span><span style="font-family: "";">2 medium beets</span></span></div>
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<span style="font-size: small;"><span style="font-family: "";">3 medium carrots </span></span></div>
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<span style="font-size: small;"><span style="font-family: "";">3 cloves garlic</span><span style="font-family: "";"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LToUOpN7tHYrDB05u9y5EsrKF4B-sjBtP0jV36Fp8HjOdBzwCoSMQPToJxjpNiYP7WUO6Nb2oQVdsYbNMpRHPht8qqPNqarebuqwzQS4YHr9hjloD509wRZCBQyTCTaoOQSSC3kWrQY/s1600/photo-4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LToUOpN7tHYrDB05u9y5EsrKF4B-sjBtP0jV36Fp8HjOdBzwCoSMQPToJxjpNiYP7WUO6Nb2oQVdsYbNMpRHPht8qqPNqarebuqwzQS4YHr9hjloD509wRZCBQyTCTaoOQSSC3kWrQY/s200/photo-4.JPG" width="200" /></a><span style="font-size: small;"><span style="font-family: "";">Heat the oil in a large skillet over medium heat. Add the onions and a generous pinch of salt; cook and sir until soft and translucent, 5 to 7 minutes. </span></span><br />
<span style="font-size: small;"><span style="font-family: "";"> Add the herbs and stir to incorporate. While the onion is cooking, grate the vegetables and garlic using a food processor. Stir in the potatoes, beets, thyme, and garlic. Season with salt to taste. Cook, turning it occasionally, until the potatoes and beets are tender and slightly crispy, 15 to 20 minutes.</span><span style="font-family: "";"> Remove the skillet from heat. Season generously with pepper, and more salt if desired, to taste.</span></span></div>
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<span style="font-size: small;"><span style="font-family: "";">Serve under a poached or over-easy egg. The yolk is delicious mixed into the veggies!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QM_xZQVbweOZ4eBYjIU211bLtWwoho4-VuTi1Mq7g42NvuaPESO7vapzpiaPio7crvlFfhYX8G21CIp8R7uXPlQv4lAhDNWg9KKxk2Sek6EdxenPItlgnTDhy4qSzFZtjBxzTFYAnOM/s1600/photo-5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QM_xZQVbweOZ4eBYjIU211bLtWwoho4-VuTi1Mq7g42NvuaPESO7vapzpiaPio7crvlFfhYX8G21CIp8R7uXPlQv4lAhDNWg9KKxk2Sek6EdxenPItlgnTDhy4qSzFZtjBxzTFYAnOM/s400/photo-5.JPG" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: "";"></span></span></div>Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-44589329875126957322012-03-06T14:07:00.001-05:002012-03-06T14:09:33.596-05:00Vegan Grasshopper Pie for Leap Day<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOP66e9QdFMzt6SnSTlcCj7P4y6xqAhuhEc2EosETGegG7nY7iPGgaS1dDkWwwdcUMkBwe3fJmPZkomdB77FprjoixxbEn-HZ8O0Dz2ZOkRWHrvCK1_hn024j1cTL-9aE6BcMupNVKxvg/s1600/photo+3-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOP66e9QdFMzt6SnSTlcCj7P4y6xqAhuhEc2EosETGegG7nY7iPGgaS1dDkWwwdcUMkBwe3fJmPZkomdB77FprjoixxbEn-HZ8O0Dz2ZOkRWHrvCK1_hn024j1cTL-9aE6BcMupNVKxvg/s320/photo+3-1.JPG" width="320" /></a>Last week at work, we decided to make some themed items to celebrate Leap Day, February 29th. My coworker and I both wanted to make Grasshopper Pies, but our specialties lie in different arenas; I specialize in health-supportive recipe conversions, she in quick and easy dishes. As our boss overheard us discussing who should get to make their dish, he suggested a "bake-off" of sorts, with the rest of the employees and himself, along with any clients present, as judges.</div>
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More conventional Grasshopper Pie recipes call for using marshmallows or ice cream, neither of which fit into my idea of a healthy version of the dish. When I began researching vegan styles, all the recipes I found called for silken tofu, which I prefer not to use because of my own inability to digest soy, in addition to the way it affects <a href="http://www.westonaprice.org/soy-alert/soy-and-the-brain">the brain</a>, so I decided to create my own original version. Let me know what you guys think!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjihXRYAnQ6mLcgR6pkGo-y5I4gqyC7TUnpve3AJ_I22aJVIz7exmgFCR8BSU3TKSsRaZ_ewOS04NGdvpwRrbWZmmdRnCDpndjhSjCyGDu0QJyRG9Ox7ij_ttuol__dAReTwGezodmE0/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjihXRYAnQ6mLcgR6pkGo-y5I4gqyC7TUnpve3AJ_I22aJVIz7exmgFCR8BSU3TKSsRaZ_ewOS04NGdvpwRrbWZmmdRnCDpndjhSjCyGDu0QJyRG9Ox7ij_ttuol__dAReTwGezodmE0/s200/photo+1.JPG" width="200" /></a><b> </b></div>
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<b>Vegan Grasshopper Pie</b></div>
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Crust:</div>
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1 package vegan chocolate cookies (I used a brand found at Eataly, here in New York City, but any brand will do. Feel free to experiment here, try crumbling vegan chocolate cake, or using wafer cookies and adding cocoa powder)</div>
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2-4 Tablespoons coconut oil</div>
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2-4 Tablespoons agave syrup (substitute maple syrup if desired)</div>
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Filling:</div>
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1 can coconut milk</div>
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3 cups almond milk (I used Pacific Natural Foods, but homemade would be best)</div>
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1 T coconut oil</div>
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5 Tablespoons <a href="http://altmedicine.about.com/od/completeazindex/a/kudzu.htm">kudzu root starch</a></div>
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3/4 cup agave syrup</div>
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3 teaspoons agar agar flakes (a vegetarian gelatin replacement made from sea vegetables) </div>
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1/4 sea salt</div>
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1 teaspoon vanilla extract</div>
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2 teaspoons peppermint extract</div>
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juice from a handful or two of baby spinach (optional)</div>
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semi-sweet chocolate chips, or 1/4-1/2 c semi-sweet chocolate shavings </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXv8Hd4r-3R3T3NmpiZoFIadI-ImNDRzlvwv-zj3511EfKt0ZbuTgJxCRq0_3eJaY0BcgEQszeaYGVas8jndVZy-zRY1PpmhAhUWY0INw5JrfSKtYpHoxbW2aEx3iGyZfBsJQVZ-Gbsg/s1600/photo+2-1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXv8Hd4r-3R3T3NmpiZoFIadI-ImNDRzlvwv-zj3511EfKt0ZbuTgJxCRq0_3eJaY0BcgEQszeaYGVas8jndVZy-zRY1PpmhAhUWY0INw5JrfSKtYpHoxbW2aEx3iGyZfBsJQVZ-Gbsg/s200/photo+2-1.JPG" width="200" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGwwpYsj7fVT9EEQGRkfwQvCPu-pAOogXyNV38KuxHAWf0J3vM6HsBUbbHWHec1wxP9jf9PvVFf8t1fIigpNNv3AghEtnERpSvt_1EXrp44aekZyBY0o737_5NX5lQsQEKJ8SVPhThfA/s1600/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGwwpYsj7fVT9EEQGRkfwQvCPu-pAOogXyNV38KuxHAWf0J3vM6HsBUbbHWHec1wxP9jf9PvVFf8t1fIigpNNv3AghEtnERpSvt_1EXrp44aekZyBY0o737_5NX5lQsQEKJ8SVPhThfA/s200/photo+4.JPG" width="200" /></a> Line a spring-form pan with plastic wrap and set aside. Put the chocolate cookies in a food processor and pulse until they are broken into fine crumbs. While machine is running, add equal parts agave and coconut oil until the mixture resembles wet sand. Pour into lined pan and using another sheet of plastic wrap, press the crumb mixture into the bottom of the pan and just slightly up the sides. The crust should be between 1/8 and 1/4 inch thick. Refrigerate while you prepare the filling. Pour the coconut and almond milks into a medium saucepan, reserving 5 Tablespoons. Dissolve kudzu in the reserved milk and refrigerate until ready to use. Add coconut oil, agave syrup, salt, and agar flakes to the saucepan and heat mixture over medium heat until just simmering. Stir constantly until the flakes are completely dissolved and then whisk in the kudzu<a href="http://www.meninaprons.net/archives/2008/02/the_language_of_food_slurry.html"> slurry</a>. Simmer until the mixture thickens and the kudzu is completely dissolved. Turn off the heat, and stir in both extracts and spinach juice. Let cool until no longer steaming. Stir to incorporate any firmed filling and pour into prepared chocolate crust. While the filling is still warm, sprinkle the chocolate chips or chocolate shavings onto the top of the filling so the chocolate melts slightly into the pie. Refrigerate overnight. To serve, un-mold the spring-form pan and slide onto plate, gently peeling away the plastic wrap. If desired, freeze for a few hours before serving.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJjRhxy1c1vbQ656TreEdExJPaobytavt_874s6JOXFE-hrRc1aoQt89aKFKe-x_-bDuvlnuUGDCA4_rpxfWF4PULbjruxgV8VplWjup-I4y8IWxj1c9SyUHNBJBx89eddL7OonUH4ew/s1600/photo+5.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiJjRhxy1c1vbQ656TreEdExJPaobytavt_874s6JOXFE-hrRc1aoQt89aKFKe-x_-bDuvlnuUGDCA4_rpxfWF4PULbjruxgV8VplWjup-I4y8IWxj1c9SyUHNBJBx89eddL7OonUH4ew/s400/photo+5.JPG" width="400" /></a></div>
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</div>Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-78151416363560577362012-02-26T16:56:00.001-05:002012-02-26T17:02:44.304-05:00Easy, Healthy, and CheapAfter revamping my Facebook page this past week, I was asked for some affordable and healthy recipes by Sean, an old friend from my hometown. His request for easy, affordable, vegetarian meal ideas immediately brought bean and grain salads to mind. Considering my recent post on <a href="https://www.facebook.com/pages/Melissa-Gellert/306605972734980">soy</a>, I wanted to give one of the best animal-free protein sources I know, the combination of beans, grains, legumes, nuts and seeds. If you think about traditional foods from around the world, the combinations are almost intuitive; black beans and rice, lentils and walnuts, chickpeas with sesame seeds (hummus) and whole wheat pita.<br />
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Considering the importance of convenience and frugality to Sean's lifestyle, my first thought when deciding what recipe to provide went to my pantry. I found items that would be perfect for this dish and demonstrate the basic blueprint for a bean and grain salad.<br />
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<b>White Bean Salad with Spelt Berries, Sun-Dried Tomatoes, and Goat Cheese</b><br />
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Yield: 3-4 servings<br />
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Ingredients:<br />
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1 1/2 cups of cooked spelt berries<br />
1 can cannellini beans, or about 1 1/2 cups cooked beans<br />
1/4 cup chopped sun-dried tomatoes in oil<br />
1 bunch of washed and rinsed watercress or baby spinach, roughly chopped<br />
2 tablespoons red wine vinegar<br />
1 tablespoon extra virgin olive oil<br />
1 tablespoon dried rosemary, or 2 tablespoons fresh rosemary, finely chopped<br />
sea salt and pepper to taste<br />
1 4 oz. package of fresh goat cheese<br />
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Procedure:<br />
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In a large bowl, combine the spelt, beans, tomatoes, and watercress. Add the vinegar, oil, and rosemary to a small jar with a tight fitting lid. Shake vigorously to emulsify the dressing. Season with a large pinch of salt and a few grinds of fresh black pepper. Toss the dressing with the salad and re-season with more vinegar or salt as needed. Crumble the cheese into the salad and gently fold it in. Serve and enjoy.<br />
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Once you master one grain and bean salad, you'll be hooked. Just switch out whatever beans and grains you have around and add in two or three fresh vegetables. You can even use leftover roasted, steamed, or sauteed vegetables. Whip up a simple salad dressing of vinegar or citrus juice, olive oil, and herbs, and finish with some cheese or a cut up avocado.<br />
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A few suggestions:<br />
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Black bean and long grain brown rice salad with red peppers, romaine lettuce, mango, and <a href="http://en.wikipedia.org/wiki/Cotija_cheese">cotija</a> with a lime-cilantro vinegrette.<br />
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Adzuki beans and millet, with crispy baked shiitake's, celery, and shredded nappa cabbage, with sesame miso dressing.<br />
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Chickpea and quinoa salad, with shredded carrots, sliced radish, and baby spinach, with avocado and apple cider vinaigrette.<br />
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Lentil salad with roasted sweet potato or butternut squash, with thinly sliced lacinato kale, green onions, and toasted walnuts, and champagne vinegar dressing.<br />
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Have fun, pick seasonal veggies, and grab cans of beans and bags of grains when they're on sale.<br />
(Or if you <i>really</i> want to save pennies, <a href="http://www.vegparadise.com/charts.html">cook your own beans and grains</a>. You can even <a href="http://www.thekitchn.com/quick-meal-tip-make-double-bat-154271">freeze</a> them for months once cooked!)Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-82311671482601766602012-02-21T12:16:00.000-05:002012-02-21T12:16:47.702-05:00Roasted Sunchokes with Sardine-Paprika Vinaigrette<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">I can't believe how long its been since my last post...</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">As part of my New Year's Resolutions (can I still make them in February?) I'm tryinging to keep my online presence updated, so to start it off, here's a recipe inspired by the Jerusalem Artichokes from the winter CSA. </span><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: inherit;">Try this recipe that combines the anti-inflammatory qualities of sardines (an excellent source of Omega-3s) with the inulin-rich (a carbohydrate with prebiotic properties) root vegetable.</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;"><span class="Apple-style-span" style="font-family: inherit;">Roasted Sunchokes with Sardine-Paprika Vinaigrette<br />
<br />
1 lb sunchokes, thoroughly washed, scrubbed, and cut into medium-sized pieces<br />
<br />
2 Tbs extra virgin olive oil<br />
<br />
1/2 tsp sea salt, plus more to taste<br />
<br />
1 can of high quality sardines in olive oil (Spanish or Portuguese)<br />
<br />
2 Tbs sherry vinegar<br />
<br />
1 large shallot, minced<br />
<br />
1 tsp dijon mustard<br />
<br />
1/2 tsp smoked paprika<br />
<br />
Preheat oven to 400°F. Toss the jerusalem artichokes with the oil and<br />
the sea salt. Spread the artichokes in a single layer on rimmed<br />
baking sheet and roast for about 40 minutes, shaking the pan halfway<br />
through to encourage even browning. Roast for another 5-10 minutes,<br />
or until caramelized around the edges.<br />
<br />
Meanwhile, combine the sardines and their oil, vinegar, shallot,<br />
mustard, and paprika in a jar with a tight-fitting lid and shake until<br />
well-combined.<br />
<br />
Toss the roasted sunchokes with the sardine mixture and season to<br />
taste. Serve hot.</span></span></div>Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-10367677309147509602010-09-11T15:06:00.000-04:002010-09-11T15:06:13.659-04:00Roasted Eggplant and Tomato Pasta with Red Wine Mushroom Sauce<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: 14px; line-height: 20px;">Last week, I went to the closing night party of an art exhibit and was greeted with a tableful of fresh late-summer vegetables, grown in a local church garden. My eyes landed on a beautiful little eggplant, and I immediately knew that I wanted to roast her. This is what I came up with and it was delicious! I used a kamut-quinoa pasta, since I don't like to eat too much wheat, but feel free to use whatever kind floats your boat.</span><br />
<div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span> </b></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pasta with Roasted Eggplant, Tomatoes, and Mushrooms with Red Wine</span></b></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b></b></span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4-6 servings</span></b></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 small eggplant (about 1/2 lb)</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pint heirloom cherry tomatoes</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 medium red onion, large dice</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons extra virgin olive oil, divided</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">16 oz white button mushrooms</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 cloves garlic, finely chopped</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sea salt and freshly ground black pepper</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 pound spiral pasta (I used Eden brand kamut and quinoa twists)</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup tomato paste</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup red wine (I love cooking with a good Rioja)</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup balsamic vinegar</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon dried marjoram</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon dried thyme</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon dried tarragon</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon red pepper flakes</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 teaspoon salt</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon black pepper</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Parmigiano Reggiano, or another hard cheese like Pecorino Romano or Manchego</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fPxB9YBoj-swNfO1vxhCtQhzPL_h6cIMbe-uzJC57EetMWubEvHPt7rPDx9_aDXiKJbDWAnsVprirPjJ0bXtOQ8O4nOaLgFjLJasjIMJEVOzdj_yI1WyiLzWXvFe0ErmzvAYcDiskLQ/s1600/IMG_0011.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3fPxB9YBoj-swNfO1vxhCtQhzPL_h6cIMbe-uzJC57EetMWubEvHPt7rPDx9_aDXiKJbDWAnsVprirPjJ0bXtOQ8O4nOaLgFjLJasjIMJEVOzdj_yI1WyiLzWXvFe0ErmzvAYcDiskLQ/s200/IMG_0011.JPG" width="200" /></a><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat the oven to 450 degrees F. Toss the eggplant, tomatoes, and red onion with 1 tablespoon of the oil. Season with a large pinch of sea salt and a few grinds of black pepper. Roast for 20 minutes, stirring at the 10 minute mark. Remove from oven and set aside.</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Meanwhile, boil the pasta according to package directions until al dente. Drain well reserving pasta water.</span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 16.0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="letter-spacing: 0px;"></span></span></div><div style="font: 14.0px 'Times New Roman'; line-height: 20.0px; margin: 0.0px 0.0px 0.0px 0.0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdVhVu7NJ49ixKEHN_wM66qE5K5CMhB0GTSviRrdEaeU3FidPRJXhED5P9GYtKTOOkOe8AOzistyaCLFR0unp1nhRQAf30M-j9W51oioosfpDdT7cqKhQK9J6AJlgfoM0pYFZffChKmQ/s1600/IMG_0013.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdVhVu7NJ49ixKEHN_wM66qE5K5CMhB0GTSviRrdEaeU3FidPRJXhED5P9GYtKTOOkOe8AOzistyaCLFR0unp1nhRQAf30M-j9W51oioosfpDdT7cqKhQK9J6AJlgfoM0pYFZffChKmQ/s200/IMG_0013.JPG" width="200" /></a></div><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat the remaining tablespoon olive oil in a skillet with high sides over medium to medium-high heat. Add the mushrooms and cook, stirring once in a while, until they have released all their liquid and they have begun to brown a little, about 10 minutes. Add the garlic and cook for 30 seconds. Add tomato paste and mix into the mushrooms, “toasting” it until it deepens in color, about 1 minute. Add the red wine, and balsamic vinegar to the skillet to deglaze. Using a wooden spoon scrape any fond that has formed on the bottom of the pan. Add basil, oregano, tarragon, and red pepper flakes, and a large pinch of salt. Stir to combine. Add the roasted vegetables to the skillet and simmer to combine the flavors, about 5 minutes, adding about 1/4 pasta water to thin followed by cooked pasta. Toss until well coated, adding more pasta water if needed. Garnish with a sprinkling of finely grated parmigiano reggiano if desired.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfesb2C733nIyu3Y7IUjOmgmP10gBqpXVFfLbvBEQ6UJZ6p_FFQnmm67R-DJAIgVdwH_pFJsYP_ltblzLIcA13P14fFssU4ltMLv8QQUo67JoORbucIsDfPCQGWozjvpUIoxtaxSlGxaU/s1600/IMG_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfesb2C733nIyu3Y7IUjOmgmP10gBqpXVFfLbvBEQ6UJZ6p_FFQnmm67R-DJAIgVdwH_pFJsYP_ltblzLIcA13P14fFssU4ltMLv8QQUo67JoORbucIsDfPCQGWozjvpUIoxtaxSlGxaU/s320/IMG_0015.JPG" /></a></div><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span></div>Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-26054994519070886372010-08-23T21:51:00.000-04:002010-08-23T21:51:20.581-04:00Detox WeekendI've been doing a detox this weekend and its been <i>hard</i>. Detox diets and cleanses have become very popular lately, but they're not a new idea. People put themselves through these things for different reasons, whether to lose weight, get rid of toxins, or sometimes even for religious or spiritual purposes. <br />
<br />
This weekend was perfect for me to give my body a little bit of a rest after enduring a very hot summer. The weather is finally cooling down a little, and I went to my first <a href="http://www.forrestyoga.com/page.cfm?name=index">yoga workshop</a> with Ana Forrest Saturday morning (sweat out those toxins!).<br />
<div><br />
</div><div>My view on detox diets is actually a bit mixed. I believe that our bodies already know how to detox themselves without requiring weeks of only drinking <a href="http://www.huffingtonpost.com/2010/07/12/demi-moore-ashton-kutcher_n_642582.html">maple syrup, lemon-aid, and cayenne</a>, or five different kinds of juices at regularly scheduled intervals. On the other hand, I think that sometimes its a good idea to give the system a rest by eliminating processed foods, sugar, alcohol, wheat, dairy, and animal flesh.</div><div><br />
</div><div>I took what I've learned about detoxes over the years and what I know about my own body (that I'm lactose intolerant, have trouble with red meat, get shaky when I don't eat) and designed my own plan that included green juices, flax oil, fruit, cooked vegetables, tea, and, (gasp!) even dessert.</div><div><br />
</div><div>Here's my plan:<br />
<br />
Apples and Grapes (Breakfast, in between juices, meals, whenever hunger strikes)<br />
Green Juice, 2 or 3 times a day (equal parts parsley, celery, romaine, kale) with 1 teaspoon ground <a href="http://www.salba.info/">Salba</a></div><div>Flax Oil (taken with Green Juice)<br />
Roasted Summer Squash with Barley Miso Vinaigrette, Spike and Spirulina Seasoning, Baby Spinach, and Millet (for lunch and dinner)<br />
Banana-Coconut Ice Cream (only ingredients are bananas, coconut milk, nutmeg, and raspberry preserves)<br />
Filtered Water (stay hydrated, flush out toxins, and lubricate your organs)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzRaaMzoQQ5ovdTYz6uXO-VB-os_4xKPD0u3u4EJvFKWn16AM_X3dmNelk4Zaz_66vX-Sytte_3CmC7LLshvlDzgmwdXPPpJtrds2YOmBF6huvD__KPXa6F5IXzORlG6HExv3tA213nk/s1600/IMG_0002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzRaaMzoQQ5ovdTYz6uXO-VB-os_4xKPD0u3u4EJvFKWn16AM_X3dmNelk4Zaz_66vX-Sytte_3CmC7LLshvlDzgmwdXPPpJtrds2YOmBF6huvD__KPXa6F5IXzORlG6HExv3tA213nk/s320/IMG_0002.JPG" /></a></div><br />
</div><div>(The inspiration and basic recipes came from <a href="http://www.amazon.com/Seasonal-Detox-Diet-Remedies-Cookfire/dp/0892819820">The Seasonal Detox Diet, by Carrie L'Esperance</a>, a great book for those wanting to learn more about detoxing.)<br />
<br />
Instead of starving myself, I nourished my body with whole, nutrient-dense foods meant to support specific organs associated with late-summer (according to Traditional Chinese Medicine), and a few supplements to provide extra vitamins, minerals, and electrolytes.<br />
<br />
</div><div>Now that I'm coming out of the detox, I'm slowly re-introducting foods (whole-grain crackers with peanut butter at breakfast, adding an egg to lunch), <b>not</b> pigging out with a burger and fries.<br />
<br />
Although I'm still a bit more lightheaded than usual, my digestion has been great, blemishes have begun to clear up, and I feel much less <a href="http://www.aworldofchinesemedicine.com/chinese-medicine-terms.htm">summer heat</a>.<br />
<br />
Anyone else detoxing this time of year? What are your favorite methods?<br />
<br />
(Before detoxing or changing your diet drastically, please consult a doctor or health professional.)<br />
<br />
</div>Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-64766108563205027862010-08-14T17:02:00.000-04:002010-08-14T17:02:47.447-04:00Berry Season<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-WuDU6OLKGFRsjqUjn23lU8x-RiGxK7CGkQtjzTAAxAHPkC8Fksjgc2Vq935vo8b5gptIDycfmk_htRzgnfcdweNKeY3DPdKTDRwvgLoz3jOxtWzEqA6dOuy9VUTXfFtB2vXumWr8Fs/s1600/DSCI0125.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0-WuDU6OLKGFRsjqUjn23lU8x-RiGxK7CGkQtjzTAAxAHPkC8Fksjgc2Vq935vo8b5gptIDycfmk_htRzgnfcdweNKeY3DPdKTDRwvgLoz3jOxtWzEqA6dOuy9VUTXfFtB2vXumWr8Fs/s320/DSCI0125.JPG" /></a></div><br />
<br />
I don't love ice cream. Don't get me wrong, I can really enjoy it once in a while, but its not something I always keep a pint of in the freezer. My grandmother, on the other hand, lives for the stuff. She can't go to bed without getting her fix. I won't theorize here why she's got a standing appointment with the frozen treat, but I'm sure we could have a long and somewhat racy discussion about it.<br />
<br />
Since attending culinary school, where the focus was on vegan ice creams with homemade nut milks, I've become more interested in actually <i>making</i> the stuff. I think every time I've been the guest chef at one of their <a href="http://www.naturalgourmetinstitute.com/html/friday-night-dinner-c.html">Friday Night Dinners</a>, I've included ice cream in the dessert. Most recently, I was inspired by my a friend's Facebook post regarding blackberries, which are currently in season. The result is one of my favorite ice creams I've made to date, which is really saying something, because when it comes down to it, chocolate is my thing.<br />
<br />
If you don't have an <a href="http://www.cuisinart.com/products/ice_cream/ice-21.html">ice cream maker</a>, you love ice cream, or you're sensitive to dairy, like me, I highly recommend getting one. Even if you only use it twice a year, its worth the fifty bucks for a really high quality home-made dessert.<br />
<br />
(For many at-home ice cream makers, the bowl of the machine must be kept in the freezer at least a few days to ensure proper churning. I keep my bowl in the freezer almost all the time, just to make sure its REALLY good and frozen.)<br />
<br />
<b>Vegan Blackberry Ice Cream</b><br />
makes 1 quart<br />
<br />
1 pint blackberries, gently washed (mmm...Greenmarket...)<br />
1 cup whole cashews, soaked overnight and rinsed<br />
1 can full-fat coconut milk (I like Thai Kitchen)<br />
1 cup maple syrup, divided<br />
1/2 teaspoon vodka (keeps the ice cream from getting too icy)<br />
pinch sea salt<br />
<br />
In a medium saucepan toss blackberries with 1/4 cup maple syrup. Simmer over medium heat, stirring occasionally, until the berries are falling apart. When slightly cooled, strain berries and their juices through a fine mesh strainer into a medium bowl. Using a rubber spatula, press all the liquid from the blackberries. The more liquid extracted will result in a stronger flavored ice cream. Set syrup aside.<br />
<br />
Put cashews in at least a 2-cup capacity measuring cup, and add filtered water to the 2-cup line. Blend thoroughly with immersion blender. Pour through a fine-mesh strainer into a bowl, using a spatula to press all the "milk" out of the pulp. Whisk this cashew milk and blackberry syrup together, along with the coconut milk, 3/4 cup maple syrup, vodka, and salt. (If your coconut milk is at all lumpy, you may wish to strain this through a sieve as well.) Whisk until well combined and refrigerate thoroughly. I like to chill my ice cream base overnight, as I find it churns much faster and efficiently.<br />
<br />
Churn according to ice cream maker instructions. Freeze churned ice cream for at least 3 hours, or overnight, before serving to firm up. (Referred to as "curing.")<br />
<br />
* I prefer using half coconut milk and half cashew milk as my ice cream base, but feel free to experiment with using all coconut milk, or other nut milks.Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0tag:blogger.com,1999:blog-6281657106247373443.post-25333181910091774242010-08-12T22:04:00.000-04:002010-08-12T22:04:18.656-04:00Chilled Avocado SoupThis is one of my favorite summer recipes. From <a href="http://www.amazon.com/Fresh-Food-Fast-Delicious-Vegetarian/dp/0060515147">Peter Berley's </a><i><a href="http://www.amazon.com/Fresh-Food-Fast-Delicious-Vegetarian/dp/0060515147">Fresh Food Fast</a>. </i> He suggests serving with homemade tortilla crisps and sour cream, but I prefer to keep this soup smooth and I'm a little big lactose-intolerant, so I leave them out. Of course, feel free to use them, or even substitute tofu sour cream.<br />
<i><br />
</i><br />
Chilled Avocado Soup with Lime and Jalapeño<br />
<br />
4 servings<br />
<br />
3 limes (I've also made this with lemons-delicious!)<br />
3 ripe avocados, peeled and pitted<br />
1 garlic clove, chopped<br />
1/2 small jalapeño pepper, with seeds, chopped (I leave this out if its too hot out)<br />
1 teaspoon course sea salt or kosher salt, plus additional to taste<br />
2 1/2 tablespoons extra-virgin olive oil<br />
<br />
1. Squeeze the juice from 2 1/2 of the limes and cut the remaining half into 4 wedges for garnish.<br />
<br />
2. In a blender, combine 3 cups of ice water (a mixture of water and ice) with the lime juice, avocados, garlic, jalepeño, and the salt and blend until smooth. Chill the soup until ready to serve.<br />
<br />
I don't have a blender, but I do have an immersion blender, which I use to make this and just about everything else (soups, salad dressings, smoothies, ice cream base.)<br />
<br />
Enjoy!Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com1tag:blogger.com,1999:blog-6281657106247373443.post-14566801287396162252010-08-12T11:33:00.001-04:002010-08-12T11:35:30.314-04:00Sweltering HeatI will be the first one to tell you that I do not handle the heat well and I never have. My hometown is situated in a river valley only fifteen minutes away from the Adirondack blue line, and in the hottest months benefited from a cool Canadian jet stream (though in the winters, we were quick to forget). Summers were spent at the YMCA camp in the mountains, where temperatures regularly dipped into the 50s or even 40s at night.<br />
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Living in New York City, the summer heat and humidity has been a major challenge, but I'm getting better at dealing with it each year. I try to stay green, using mostly fans to keep me cool, and setting the A/C no lower than 75 only when it becomes absolutely necessary. <br />
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Along with keeping the air circulated, try these tips to keep that heat from getting to you:<br />
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Avoid fried foods, overly spicy foods, or fatty foods. Instead, add protein (baked lemon-balsamic tofu, garbanzo beans, or poached chicken) to a salad filled with seasonal vegetables for a balanced entree. If have a stomach that can handle it, try eating more raw foods in the summer. Lightly steam or saute vegetables if raw foods are too difficult for you to digest. My current favorite summer dish is chilled avocado-lime soup.<br />
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Iced mint tea or even red rooibos will cool you down, aid digestion, and provides antioxidants. The <a href="http://www.miss-tea.com/our-teas/red-tea/red-rooibos.html">rooibos from Miss Tea</a> has been my favorite this year.<br />
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Lastly, try making a homemade cooling body spray with essential oils. Purchase a 1 oz spray bottle from The Container Store or Ricky's and add 9 drops lemon, 7 drops peppermint, and 2 drops lavender. Top off with filtered water. I've used this so much this summer and its perfect before bed, as a midday refresher, or post-yoga. <br />
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Stay cool out there!Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com3tag:blogger.com,1999:blog-6281657106247373443.post-5677655978028677092010-08-11T10:03:00.000-04:002010-08-11T21:03:36.072-04:00I'm in love with breakfast.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYQLY41791dBrTWWOxpsdjMQEFIUMzNO_NgP-F6Troi6nwJ6vFInrhqUKYBapGPR_gCZUU2DSFBSz8yj_M_5rxq6XFd1uGLrhC_b8UiGNaNevDhf1zDdaPfvQOH32Zc9lBohQMrGngSc/s1600-h/100_0313.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYQLY41791dBrTWWOxpsdjMQEFIUMzNO_NgP-F6Troi6nwJ6vFInrhqUKYBapGPR_gCZUU2DSFBSz8yj_M_5rxq6XFd1uGLrhC_b8UiGNaNevDhf1zDdaPfvQOH32Zc9lBohQMrGngSc/s320/100_0313.JPG" alt="" id="BLOGGER_PHOTO_ID_5020341959141120098" border="0" /></a>As I was revamping my blog, I came across this little tribute to breakfast I wrote three years ago. I think its a great way to start things off fresh...<div><br />Its true. I can't get enough of you. Pancakes, buckwheat and sourdough, waffles, multi-grain, of course. Eggs with gruyere, chicken hash, served with some fresh oranges, smashed. Seven-grain toast with preserves and butter, side of plain yogurt, with berries its better. Freshly brewed coffee, or jasmine green tea, don't forget the smoked salmon bagel with dill, capers, and organic cream cheese. <br /><br /></div>Melissahttp://www.blogger.com/profile/05975070889002444777noreply@blogger.com0