Category: Healthy

Williams – Sonoma Smoothie Week…Aloe Vera ,Hibiscus & Lemon Non Dairy Smoothie

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January is all about cleanses and new starts. I’m not one for  cliche resolutions, but I do know when I need to recalibrate after periods of over indulgence. These days its about hydration for my body.My mornings consists of smoothies on occasion, but mostly herbal infusions or teas for the commute to work. As for sweeteners I’m not one to shun it, but gravitate towards the most natural sweeteners possible. One could debate endlessly about natural sweeteners, sugars, etc. I will always choose my Swedish neighbors beautiful raw honey or a gorgeous subtle non refined crystallized German Rock Sugar. Natures natural unrefined enhancements. So whats this about? The Williams – Sonoma community wanted to know what I would consider for a Not Your Typical Smoothie theme.

I love dairy but it doesn’t love me unfortunately. So in thinking of a smooth emulsified nutritious drink that’s not your typical smoothie, I came up with the jelly like aloe vera gel, which I had always enjoy in a fruity drinks from the Asian stores, lemon , which cleanses and hydrates me, and my favorite colorful herbal infusion, hibiscus. I knew the aloe vera gel would create a silky icy smooth lemonade type of quencher, a Soothie, as opposed to a Slushie.  For sweetener I melted some pieces of German Rock Sugar with the hibiscus infusion, which is derived from beet juice, and lets the true flavor shine, rather than mask it. So if a smoothie in the classic definition is a emulsified blend of fruits, veggies, ice, dairy and sweetener, this is it. Sweetener from beets, aloe vera juice, lemon, and the beautiful hibiscus. I see a lot of questionable things pass for smoothies in commercial  establishments these days. It’s so easy to make your own goodness. While their are some amazing blenders on the market, this smoothie/soothie is pretty low tech. A powerful blender which crushes ice is all you need.

Benefits of Aloe Vera Gel

Digestive Aid

Supports Joints

Regularity

Reduces toxins

Benefits of Hibiscus

Aides in lowering blood pressure and cholesterol

Antioxidant

Benefits of Lemon

Aides weight loss

Stimulates digestive tract

Potassium

Throat soother

Anti cancerous liminoids

Benefits of German Rock Sugar

Unrefined and less sweet

Doesn’t alter taste as much as refined sugars

Beet derived

Smoothie Week...Aloe Vera ,Hibiscus & Lemon Non Dairy Smoothie
 
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Cuisine: Drinks
Ingredients
  • 2 tablespoon of dried Hibiscus
  • ½ cup hot water to steep hibiscus
  • 1-2 tablespoons of German Rock Sugar
  • ½ cup Aloe Vera Gel
  • Juice of one lemon
  • 1 cup of crushed ice
Instructions
  1. Steep Hibiscus and German rock sugar in hot water for several minutes and until sugar is dissolved. Cool down naturally or with a bit of ice. Strain.
  2. Add the aloe vera gel, lemon juice, ice, and strained hibiscus infusion to a blender with crushed ice.
  3. Blend until frothy .
  4. Serve immediately.
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Arcadian Splendor in the Northwoods and a Fish Boil

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 For the past year I have worked my poor feet to the  calloused bone selling  cosmetics by day and catering for Coco Cooks on rare day offs, to recover from the layoff  of last year.  Oh, to have the three weeks, and twelve personal days a year. Those days are over… All that hard worked accrued a paltry fifty five hours of vacation time. I was tired and ready for an adventure. Certain Someone had earlier returned from the house in Sweden to settle his parents in, and a trip to Europe wasn’t on the cards for my schedule nor his. I have always wanted to do a road trip with him.  I was thinking a weekend in Door County, in our backyard. Instead, he planned a full on week of driving what is known as the Circle Tour. A scenic Lakeside route along the Great Lakes. On our trip we hit three of the five Great Lakes. Lake Michigan, Lake Superior, and Lake Huron as we meandered through the Northwoods  and Upper Peninsula of Wisconsin and Michigan. There is so much to say and share about this trip. I received culinary, sensory, and even political inspiration.

I always believe you discover so much about a culture through travel. What amazed us the most,  was the bucolic splendor which reminded us of Sweden and Germany. Immigrants from Scandinavian, Germany, and the British Isles went west and carved out villages, mines and farms amongst the lakes during the late 19th century, where native American  tribes called home before (but lost it). French Canadian fur trappers and explorers also worked and profited  from the land.  Our favorite spot was a rural town called Munising, that housed the majestic Pictured Rocks that cradled the mighty Lake Superior. Simply breathtaking. It’s as if nature over the years carved out and painted a beautiful frame for the lake.


The leaves are just starting to turn, reminding us that autumn is around the corner and summer should be enjoyed mindfully. And the cherries  are plentiful, even though many are last year’s preserved, because of the drought. Sweet corn, apples, peaches, pasties and whitefish beckon. And if you are quiet and really focus, you will see some deer and their fawn elegantly traipse the birch trees. I leave you with this pictorial of a fish boil in Door County (a tradition that Scandinavian settlers actually started in the UP 150 years ago).


Matthew,  the master of the fish boil at Pelletiers. He also handles the BBQ smoke pit at Casey’s in Egg Harbor.


5 pounds of salt  are in the kettle. First the red potatoes, then the small sweet onions, then the local whitefish.


No one knows where the actual ” boil over ” technique arises from. The fish leaves a heavy grey oil residue with a strange taste. The fuel added to the flame at the end of cooking boils over the film,  from the kettle.


The fish boil  is a signature culinary tradition of the lake towns of  Wisconsin. They start in May and end in October.


The humble  plate of fish, potatoes and sweet yellow onions doused in butter, is far from bland. The wholesome simple flavors of the earth , dairy from the cows, and the fresh  water lake are in perfect harmony. Then what better finish than a slice of sweet  cherry pie?

 *Traveling with my XYBoard was a great portable way to capture my thoughts and random pictures, while staying connected on the road. The Verizon hotspots saved us as we were in some pretty remote towns and aided in our navigation, restaurant and hotel picks.

Disclosure: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product.

Chilled Summer Borscht

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Summer has arrived, and I’m getting inspired again in the kitchen, as you can see from my recent blog posts. This weeks vegetable box inspired this recipe. Beets with the loveliest greens atop them were the centerpiece of box. Pickling was out of the question and I got to thinking of  the refreshing chilled soups you find particularly in Eastern Europe ( Hungary and Russia). I remembered I loved the beautiful beet based winter borscht with its beautiful ruby-red sheen. So what if  I made a more tourmaline hued  like borscht  with a cream base ,seasoned with fresh crisp apples, dill, and cucumber? A beautiful starter , with crisp bright flavors perfect for summer brunch ?

I played around and this is what I got. You will find it light yet filling. The perfect chilled soup for a lovely summer day. As Borscht is really nothing but a seasonal soup ,play around with your produce and combos.  I used chicken stock as a base, however vegetable stock can be used as well.

Chilled Summer Borscht
 
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A chilled soup.
Author:
Recipe type: soup
Ingredients
  • 2 apples peeled , cored and diced
  • 3 carrots, peeled and diced
  • 1 red onion diced
  • 2 plum tomatoes chopped
  • 2 tablespoons olive oil
  • 1 tablespoon chopped dill
  • salt and black pepper to taste
  • 6 cups chicken or vegetable stock
  • ¼ cup sugar
  • 2 beets with leaves intact
  • 1 tablespoon olive oil
  • 2 cups sour cream
  • 2 tablespoons Sherry Vinegar
  • fresh dill weed and thinly sliced cucumber for garnish.
Instructions
  1. In a heavy bottomed stock pot, heat 2 tablespoons of olive oil.
  2. Add diced apples, carrots, and red onion.
  3. Saute on medium high for about 10 minutes until the vegetables become soft and onions translucent.
  4. Season with salt and pepper, and dill.
  5. Add chopped tomatoes.
  6. Saute for 5 for minutes.
  7. Add the vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes.
  8. Take an immersion blender and puree the soup mixture.
  9. Add the sugar and stir in. Continue to let the soup simmer.
  10. Cut off the greens of the beets and chop up. Add to simmering soup mixture.
  11. With a vegetable peeler , skin the beets and chop into small pieces.
  12. In a small fry pan, heat 1 tablespoon of olive oil.
  13. Add the chopped beets and saute for about 10 minutes on medium high, until they are softened.
  14. Remove from heat and add the beets to the soup mixture.
  15. Quickly blend the beets into the soup with the immersion blender.
  16. Turn off the soup. You don't want to overcook the beets once added to the soup as the color will darken.
  17. Let the coup cool down.
  18. Add the sour cream and Sherry Vinegar to the soup. Blend with immersion blender.
  19. Strain soup through a fine mesh wire strainer. There will be pulp. Push out the liquid from the pulp. You want a fine strained liquid, without the thick pulp.
  20. Chill the soup overnight or for at least 6 hours.
  21. Serve cold with chopped fresh dill garnish and thinly sliced cucumber.
  22. *Soup may separate after a few hours while chilling. Just whip up with blender again before serving.
Notes
Equipment A fine mesh wire strainer. Immersion Blender You can make this the day ahead. It will keep for a few days in the refrigerator. Serve in small cordial or shooter glasses or bowls. Servings may vary depending on how served.
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New Year and New Way of Cooking… Farro with Turkey Kale Leeks Sun Dried Tomatoes

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So I did it! For a while I’ve been eying the newly svelte Jennifer Hudson pitching for Weight Watchers. I resisted.I hate counting calories and points just seemed so complicated.  I mean I love food and I love to cook. Therefore I hate diets.A few years ago I tried a home delivery service and the food was awful. I didn’t want to go on some other well-known programs because I hate processed foods. Weight Watchers seemed to be the only solution, where I could cook and have fun developing recipes. Most of you know I’m pretty much an open book and will share my joys and sorrows . Not being ashamed of the fact of what  I was doing, I was surprised when many of my friends contacted be both publicly and off-line that they have had tremendous success with Weight Watchers. One food blogger friend revealed to me she lost 100 lbs in a year. All the success stories I heard motivated me more , as this seemed actually doable, and without depriving myself of anything.

So naturally I’m cutting back on fat, not entirely, as I believe fat carries flavor, but healthy fats and in moderation.I’m playing around with adding bulk and volume to my foods off the Power Foods list ( foods low in points that give you more fuel throughout the day). When I’m hungry mid day I reach for a banana, which surprisingly has zero points to satisfy both that sweet and creamy texture urge. So far so good, and on week 3 , I have lost over  5 lbs. The second week was challenging as we had several social functions with great food and alcohol, but I was able to indulge in moderation. Thank goodness for my Iphone app, where I plug-in foods and receive their values. Who knew a Screwdriver is the cocktail with the lowest points?

Sometimes I post some recipes to the community pages. The Farro with Turkey Kale and Sun dried Tomatoes was a very successful one that both Certain Someone and I enjoyed. I actually tea smoked my own turkey breast to use for the week and throw  it into several recipes. The smoking adding a depth of flavor. For this recipe you can use regular roasted , cooked turkey breast.

Farro with Turkey Kale Leeks sun-dried Tomatoes
 
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A hearty filling stir fry with the grain of Farro.
Author:
Recipe type: entree
Serves: 4
Ingredients
  • 1 pound(s) cooked turkey breast
  • 1 cup(s) cooked leek(s)
  • 1 cup(s) Kale
  • 2 cup(s) sun-dried tomatoes (without oil)
  • 2 cup(s) cooked farro
  • 1 tsp sea salt
  • 1 tsp black pepper
Instructions
  1. Boil Farro to package instructions and reserve
  2. Drain Julienne your Kale.
  3. Weigh and chop your turkey breast, tomatoes.
  4. In a non stick pan spray your non stick cooking oil.
  5. Add your leeks and kale and stir fry for a few minutes on med high
  6. Add your tomatoes and continue to stir and cook over med high heat.
  7. Vegetables should start to caramelize a bit.
  8. Add the turkey. Continue to cook.
  9. Lastly add the cooked Farro and stir fry for a few more minutes .
  10. Season with salt and pepper to taste.
Notes
9 Weight Watcher points
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The winner of the Creminelli giveaway  is Jen from  The Whole Kitchen. Congratulations Jen!

 

Carrot Kohlrabi and Arugula Salad

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The first time I tasted Kohlrabi (aka German Turnip) was in Germany. A raw piece of this green round multi stemmed vegetable was proffered like a slice of apple. I was pleasantly surprised as this was a new and somewhat foreign vegetable for me. After a heavy meat laden week with them ( it’s Germany) , this fresh offering was welcome. Certain Someones parents  have  a garden, a Scherbergartan (allotment garden) in their family for about the past 50 years.His grandfather was the original gardener, and when he died , his parents took it over. It’s hard work and the garden yields a lot of fruits and vegetables. Approximately 4 million  Germans have Scherbergartens . Originally the concept can  be attributed to Dr. Daniel Moritz Scherber and Karl Gessel.  Family gardens allowed working class city dwellers to have a plot of land  to grow fruit and vegetables . The small houses in the garden provide a weekend getaway and respite from the city. For Dr. Scherber it was all about fresh air and educating children.

After that first taste I never had Kohlrabi again unfortunately. Not  until it showed up my organic delivery box. I really didn’t want to cook it . My friends on Twitter suggested a myriad of ideas from making a gratin , pickling it, or just eating it raw. I decided to shred it like a slaw with some vinaigrette ( another brilliant suggestion) and other vegetables from the box. Paired with peppery Arugula, this salad is just perfect for summer.

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Carrot Kohlrabi and Arugula Salad

Serves 2

  • 1 Kohlrabi ( skinned and grated)
  • 2 carrots ( skinned and grated)
  • 1 red bell pepper , Julienned
  • Arugula

Vinaigrette

  • 1 part red wine vinegar
  • 1 part olive oil
  • 1/8 tsp mustard powder
  • 1/8 tsp garlic powder
  • dried herbs
  • salt and pepper to taste
  1. In a bowl mix your grated  carrots and kohlrabi .
  2. Mix up your Vinaigrette ingredients and toss.
  3. Toss in with the Arugula.
  4. Serve.

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