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Beyond Trendy
By Eva Dunn
Spring has
finally arrived, and even though coldness and rain threatens to creep
through the countryside, we know it to be futile; spring is here
promising warmer days. Farmers Markets with their delicious organic
fruits and vegetables will once again soon provide a summer bounty. I
for one can hardly wait! Time for healthy choices kissed by the sun;
delicious offerings from local farmers whose passion for natural foods
benefit you. Toss chunks of fresh mangos or pineapple with pomegranate
seeds, so bright and lovely served in champagne glasses; serve pineapple
juice and sparkling water over ice with whole raspberries; marinate
salmon in pineapple juice and grated ginger before grilling. Sounds
fantastic, looks great, and tastes so good. Delight the eye, tickle the
palate!
Serve salmon burgers in-stead of hamburgers,
accompany with cubes of cooked winter squash with toasted walnuts, dash
of cinnamon, drizzle with honey. Be creative, choose to serve your
family healthful and tasty foods--ones that will ward off illness and
disease. It is possible to reshape and redefine our bodies, to give them
the building blocks to better health and long life. Don't we want that
for our loved ones? Don't we want that for ourselves?
Break the routine of bringing foods laden with
saturated fats, heavy doses of salt, and diabetic-inducing amounts of
sugar to the dinner table. These foods cause inflammation in the body,
so start with just one food change to begin the journey to pain-free
joints, increased vitality & a healthy body. Remember there are
consequences for every choice you make and your body will suffer those
consequences. A fountain of youth exists; it is found in the pure,
natural goodness of foods that have not seen a factory or a processing
plant. Foods ripe with live energy and nutrients your body needs. Energy
and nutrients that can change your body dramatically. Nutrients that can
actually reverse many illnesses.
Attune Wellness Bars
If you have digestive problems, as almost
everyone knows today, a daily dose of healthy probiotic cultures can be
the answer. Probiotics originally meant ingesting a large concentration
of active cultures in yogurt or other dairy products. Attune
wellness bars offer a tasty non-dairy alternative: chocolate and granola
bars that, unlike dairy, require no refrigeration and are great for the
lactose intolerant. As few as 80 calories, in a chocolate bar! The line
is all natural, with vegan- and gluten-free choices. Probiotics are live
micro-organisms—beneficial bacteria—that have been proven to provide
health benefits beyond what basic nutrition provides. Probiotic is Latin
for "good for life." Attune probiotic bars are packed with five
times the amount of beneficial probiotic bacteria (a.k.a. active
cultures) found in yogurt. The bars are gluten-free and, except for the
Blueberry Vanilla, are vegan. Regulating your digestive system has never
been such a treat. Special live bacteria yogurts also provide probiotics
for a delicious morning or mid-day treat providing energy and good
health to make a difference.
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Spring
signals lighter fare, unhindered
simplicity, a freshness not only in your meals but in your meal
presentations. Pour yourself a glass of Acai Sour Cherry juice over
crushed or cubed ice. It is sure to be a refreshing high spot in your
day.
Try chutney to
glaze those Sunday chicken kabobs or fill savory filo shells with cubes
of cooked beef for those picnics by the lake--perhaps an early spring
picnic? Oh, yeah.
Icy, sunset colored
virgin Mojitos are great for the designated drivers, or for those who
enjoy wonderful drinks without alcohol. Take 4oz soda water, 6 mint
leaves, 4 rasp-berries, 1/2 lime, 2 tsp sugar. Muddle the mint and
berries; strain into a tall, frosty glass over ice, garnish with mint.
Oh My! What a delightful drink.
Stop in at the mall for
a huge apple dipped in chocolate! Have them slice it for you so you can
easily share it. An indulgence to be sure. A real treat in any season!
Introduce your family
to Polenta, savory, delicious topped with chicken and tomatoes, or
meatballs, or as polenta purists love it, unadorned. Bring 3 cups of
chicken stock to a boil, stir in 2/3 cups quick cooking polenta. Cook,
stir over low heat 7 minutes; stir in 3/4 cup Italian cheese crumbles,
cook til melted. Spoon into 4 to 6 mounds on individual plates. Top each
mound with a fried egg and 2 tbls classic, tomato Bruschetta sauce.
Divine!
So you are eating
healthy, eating well; have you over-looked one of the most versatile
best tasting fish in the world? Fried, grilled, baked, blackened,
broiled or sautéed, Catfish is low in calories. Compared to chicken
breast at 170 calories, Beef Sirloin at 215, Pork Loin at 240, Catfish
is only 145 calories per 3.5 oz serving. Sweet as sole, firm as cod,
versatile as Salmon and rich in nutrients.
Celebrate spring with
this unusual gift: EGGLING Crack and Grow! The precious, little Eggling
looks and feels like an extra large egg, but crack its top and...ready
for sowing! Ex-tremely popular in Japan, where it originated, the
Eggling is made of white porous ceramic (2.125" height x 1.875"
diameter). Cultivation is easy - all the plants grow for up to five
months in the Eggling's fortified peat mixture, after which the Eggling
can be planted directly in soil. Find it online at
www.store.sprouthome.com/egglingbasil.html
As I said before, I
cannot believe how good Bolthouse Farms’ Perfectly Protein Vanilla Chai
Tea with Soy Protein is. The tea’s texture is smooth and velvety, with a
rich flavor that had just the right amount of spice. Bolthouse Farms has
other delicious flavors, too.
Good News
About Chocolate
The good news about chocolate comes
just in time for Valentine's Day! How sweet is that? Yet, many of us
still have to watch those calories because we have resolved to become
healthier and slimmer this year, once and for all--no messing around
this time. So here are some fortuitous tips:
Hershey's Sticks- 60
cals each. Fairly small and not strictly health food, but better than a
220-calorie Hershey bar. Cocoavia bars- a stick of solid chocolate for
100 cals. The crispy, chocolate-dreanched snack bars are 80 cals.
Healthy Choice Fudge Bars- rich, creamy chocolate ice cream (Pretty big,
and only 80 cals). Jell-o, sugar-free pudding cups- the mint chocolate
ones are fab, but (while not strictly chocolate), the dulce de leche
ones ROCK. 60 cals!!
Caramel Nut Brownie
Luna Bars- 180 cals, but loaded w/ protein, fiber, and so many vitamins
you may toss your multi. Gooey caramel, crunchy soy crisps and a coating
of real chocolate make these a fave. Also, the Nutz Over Chocolate Luna
bar combines chocolate and peanut butter in ways that are unworthy of
adjectives. Individually wrapped Hershey's pure dark chocolate with
dried blueberries and almonds or the plain, pure dark chocolate...55 cal
for one! not bad for such a tasty treat. Luna bars have 9-11 grams of
sugar. Try half of one. They are large and 1/2 is just 85-90 cal and
approx.5g sugar. Chocolate pecan pie (yes, that's one of the flavors!)
Protein Wafer Bars.
They come in three chocolate flavors: peanut butter, mint, and
chocolate-chocolate, are 180 calories (2-90 calories sticks in each
package), 2 grams of carbs, and only 2 grams of sugar each. No trans
fat! They are made by ISS Research and can be tricky to find in stores.
Order online through one of the health food stores.
Dove sugar-free
chocolate squares are good and only 35 calories each. Vitalicious.com
sells vita-Top muffins that are chocolate w/chocolate chips and
delicious. These are full of vitamins and stuffed full of fiber and
protein. By far, my favorite is the chocolate banana, how good is that!
Frozen delights right in your freezer. Enjoy these treats sparingly, not
daily; adhere to a balanced intake of food groups. But when you do have
dessert, try these chocolates!
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Soup has
always been an at-home comfort food. Now soup is emerging as a popular
choice in restaurants too; a choice Mexican and Southwestern-style
eateries can capitalize on by offering the kind of ethnic soups and
stews that have always been key in Mexican cuisine. The demand for both
traditional and more trendy soups is on the rise; one interpretation is
a chicken stock-based soup flavored with chiltepín, salsa fresca, onion,
garlic, bay leaf, oregano and peppercorns, then garnished with tortilla
strips, avocado, lime and grated Monterey Jack cheese.
Other
versions might include crema, beans, tomatoes, epazote, or bits of
chicken, Sopa de Guias, a green, brothy soup made with the leaves and
stems of the zucchini, cubed zucchini and zucchini blossoms, and the
herbs chepil and piojito. Chepil is a tiny, pungent herb that's not as
strong as epazote, and piojito is a tiny green herb described as "kind
of minty."
Ernesto's Mexican Food in Sacramento, has an entire section on its menu
devoted to soups. He also offers Albondigas, an authentic Mexican
meatball soup made with fresh onions, cilantro and traditional spices in
a rice broth.
Albondigas Soup - Makes 8 servings
2 lbs.
ground beef
2 eggs
1 lg. yellow onion, diced
1 bunch
cilantro, chopped
2 tomatoes, chopped
2 cloves garlic, diced
1-1/2 c. uncooked rice
1-1/2 t. salt, or to taste
1 t. pepper, or to taste
1/2 t. cumin
10-14 c. water
The
Albondigas: Mix ground beef, a half bunch of cilantro, 1/2 c. uncooked
rice, 2 eggs, half of the salt, pepper, cumin and 1 clove garlic (or to
taste). Divide mixture into 1-ounce balls (large walnut size), rolling
them between the palms of your hands until firm and round. Place
Albondigas on a lightly oiled baking sheet.
The
broth: Using canola oil in a large pan, combine onions, half bunch of
cilantro, tomatoes, and 1 cup of uncooked rice and sauté for about 5-10
minutes. At this point, add water and the rest of the salt, pepper,
cumin and garlic. Bring water to a boil, and add Albondigas one by one.
Let simmer for about 30 minutes or until the meatballs float in the
broth. Recipes courtesy of Ernesto's Mexican Food, Sacramento, Calif.
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Chicken
Picatta
has long been one of my all-time favorite Italian dishes.
Classically, this dish is made with very thin slices of veal, but
because of its price and rarity, chicken is a great second choice.
Picatta is actually the Italian word for "veal escalope", or a thin
slice of veal. The key to this dish is to make sure that the chicken or
veal, if you choose to use it, is pounded flat. The end result should be
no thicker than ¼ inch. This will help the meat cook quickly and evenly.
The second most important key to this dish is letting the liquid reduce
sufficiently. If there is too much liquid in the pan when you start
adding the butter cubes, you will have a runny sauce. Here is my version
of this Italian Classic.
Chicken Picatta, Serves 4
4 Chicken Breasts, pounded flat
1 ½ sticks of butter, cut into 10 pieces
2 Shallots, minced
¾ cup White Wine
¼ cup Lemon juice
3 Tbs. Capers, chopped
1 tsp. Each salt and black pepper
¼ cup Parsley
1 ½ cups rice, cooked per package instructions
2 Tbs. Parsley, chopped
2 Tbs. Oregano, chopped
Heat 2 pieces of the butter over medium-high heat in
large sauté pan. Add chicken, 2 at a time and sauté on both sides till
golden brown. Remove chicken from pan and set aside. Add shallots and
capers to pan with one more piece of butter. Sauté for about a minute,
then add wine and lemon juice. Let liquid reduce until almost gone, then
turn down heat to low. Add 2 pieces of butter to pan and whisk until all
butter has melted. Repeat these steps until all the butter has been
used. Season with salt and pepper. Add parsley at the end.
Chef James, Ironstone Vineyards, Murphys
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Winter squash may be the
trendiest food of the fall season. Butternut squash, that beige-skinned,
narrow cylinder with a bulbous end, is turning up on menus at home and
in restaurants. Other varieties of hard-skinned squashes that are rich
in vitamin A and have good amounts of vitamin C also are delicious for
fall menus.
Split the squash in half, remove the seeds and roast
it flesh side down at 325 to 350 degrees for 1 to 1-1/2 hours until it
is soft. Then scoop it out. Prepare the mirepoix by sweating it while
the squash is roasting. The mirepoix is onion, celery, carrot, parsnip
and garlic, which has been chopped. Then add the soft squash and just
enough chicken stock to cover; cook it 45 minutes. Then puree it in a
blender and hit it with a little cream, thyme, cayenne and nutmeg.
Delicious!
Another trendy recipe but I remember this from
grandma's kitchen are golden circles of acorn squash, which are broiled
with a mixture of apple juice concentrate and real maple syrup. Acorn
squash is cut into half-inch rings, placed on a baking tray lined with
olive oil-coated foil and roasted for 10 to 15 minutes at 375 degrees
until the squash is fork-tender. The scent as it roasts is incredible.
Then mix 3 tablespoons of defrosted apple juice concentrate with 1
tablespoon maple syrup and brush it across the surface of the squash
rings. The tray of squash rings is placed in the broiler for a minute or
two. Serve as a side to vegetarian and non-vegetarian entrees. Wow!
Here is a great soup recipe using squash and
cauliflower:
WINTER SQUASH GRATIN, Recipe from the American Institute for Cancer
Research.
INGREDIENTS:
1 pound winter squash (butternut or acorn)
1 pound cauliflower, cut in florets
1 tablespoon butter
2 tablespoons flour
2 cups warm low-fat milk
1/4 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg
Salt and freshly ground pepper
DIRECTIONS:
Heat oven to 450 degrees. Cut squash into quarters, scoop out seeds, and
wrap each piece tightly in foil. Bake until tender, about 40 minutes.
Let it cool before cutting off rind, and chopping squash into small
cubes. Meanwhile, steam cauliflower until just cooked.
In medium saucepan, melt butter. When it starts to
sizzle, stir in flour and cook over low heat, whisking constantly, until
mixture is bubbling and golden. Stir in milk. Turn up heat to medium and
keep whisking until mixture is smooth and thick, about 10 minutes.
Remove pan from heat. Whisk in half of cheese and all of the nutmeg,
salt and pepper. Place cubed squash and cauliflower in an 8-inch square
baking pan, and pour sauce on top. Sprinkle with remaining cheese and
bake for 15 minutes. This makes 6 hearty servings.
Prefer salads? Try this: Take wonderful, caramelized fennel and arugula
tossed with roasted red grapes and nubbins of Parmigiano Reggiano. The
salty cheese, sweet fruit and assertive greens are a masterfully
combined meld of flavors and textures. Nice! Take common ingredients,
mix them with uncommonly for delish! Baby spinach salad with an
avalanche of thinly sliced radishes, caramelized scallops, lemon juice
and pistachios. Now there's a festive salad! Want a different dessert?
Take the usual warm rice pudding, but perfume it with saffron and crown
with dried apricots and blond raisins. Or dress warm, moist orange pound
cake with slices of blood oranges and a scoop of toasted anise ice cream
for a taste delight. Happy Holidays!
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Beyond Trendy column was created
originally to bring you new and trendy food concepts. A taste of the
new, exciting, cutting edge food offerings that put common, routine
meals on a back burner while you sample new, innovative taste treats. A
Taste Beyond Trendy, healthy ways to eat, with great combinations of
food.
Most of the foods being offered in grocery stores
were 'beyond' Trendy, meaning they were new, healthy and trendy ways to
eat while titillating your tired, disconnected taste buds. Now some
updates from www.thenibble.com.
If you’re just learning about
the Brazilian açai berry and Peruvian peri-peri sauce, how do you feel
about boursin-stuffed kangaroo nachos with roasted avocado corn salad
and huckleberry habañero demi-glace? What sound like cutting-edge dishes
are finding their way onto menus at mainstream restaurants from coast to
coast. Could these become a redefinition of comfort food—a combination
of retro, artisan, global flavors and other markers? The trends is not
just at white table cloth and ethnic restaurants but at chain
restaurants and on retail shelves.
Products such as Fran’s Chocolates’
chocolate-covered caramels topped with Welsh smoked sea salt and Kettle
Brand’s roasted red pepper with goat cheese potato chips have been
successful in the market for two years. And, the once exotic and rare
Portobello mushroom is now available as a Portobello mushroom burger at
Carl's Jr. fast food restaurants. Combining comfort and familiarity,
restaurants are also offering gourmet Fluffernutter sandwiches,
crab-stuffed tater tots and truffled macaroni and cheese. We’re waiting
for Taco Bell to offer the kangaroo nachos.
And what has happened to water!? Designer
waters from glaciers, melted icebergs and ancient, restored European
sources will compete with waters enriched with extra molecules of oxygen
and herbal essences. Drilling and development of new artesian water
sources in remote regions are here, such as the Canadian Arctic, Japan,
New Zealand and the Pacific islands, which offer a crisper and cleaner
taste due to underlying volcanic rock formation which filters the water.
Metromint is water from the Northern Rockies, infused with the finest
peppermint from Oregon and Washington to create what the producers call
"a natural, stress-relieving, breath-freshening thirst quencher." The
original Peppermint flavor is more assertive; the Spearmint flavor will
appeal to those who want a lighter touch of mint. Citrus siblings are
Orangemint and Lemonmint. All are calorie-free and delightful. Even the
slim, cylindrical bottle is refreshing.
Starbucks/Pepsi is preparing to roll out a hot coffee
vending machine which will dispense 9-ounce steel cans of hot Starbucks.
The labels are insulated and the cans are recyclable. Givaudan Flavours,
a world leader in the flavors and fragrances industry, predicts guava
and miso as the major new directions for 2007. On the horizon are açai
berry, Amazonian herbs, blue ginger/galangal, mangosteen, pink
peppercorn, rhubarb, rooibos/red tea and smoked paprika. Re-energize
with Sencha Shot. Those who want to start the New Year by drinking more
tea can get an extra boost from Sencha Shot, an all-natural punch of
green tea energy that, the company claims, fights winter doldrums and
excess weight in addition to cancerous cells and cavities, among other
ailments. It's an advanced, deep-brewing method, combining only purified
water, delicisou green tea and Vitamin C. Each can has 152 mg of the
cancer-fighting catechin, EGCG. The naturally-occurring amino acid
theanine allows for the slow release of the caffeine and produces a
calming effect rather than jittery energy. Calorie free and unsweetened!
Drink it cold. Back to Top
The seasons have changed, and the weather is cooler;
soothe your soul with comfort foods. Potatoes, Mac n' cheese, stews,
casseroles, roasts. Comfort foods, equivalent to a HUG! Polenta has
always been a satisfying food that accentuates the flavors of meat, fish
or vegetables it accompanies. Try the amazing giant shrimp with polenta
at Bellotti's which features five-star dishes, trust me! One bite and it
is "oh, my!"
One of my favorite fall meals is a Polenta
Ragout with wine, lots of mushrooms and tomatoes layered over
parmesan polenta. Oh, my gosh, simply divine and so easy to prepare. It
is a fragrant, delicious dish you will prepare often. This is a great
recipe (Gourmet 1993), easy to prepare and bakes unwatched in the
oven. Great for every day or for special dinners. The alcohol of the
wine evaporates, leaving the delicious flavor of the wine. You will
need:
1 large onion, chopped fine
4 garlic cloves, minced
1 tsp dried rosemary, crumbled
3 tbls olive oil
1 pound of white mushrooms, sliced thin
1/2 pound of shiitake mushrooms (optional), discard stems and quarter
1 tbls tomato paste
1 cup dry red wine
1 tbls cornstarch
1 1/3 cups vegetable broth
2 tsp Worcestershire sauce
6 cups water
1 tbls olive oil
2 cups yellow cornmeal
2 tbls butter, cut into pieces
1 cup grated Parmesan cheese
1/3 cup minced fresh parsley
1/4 pound mozzarella, diced fine
This recipe is in three parts: First, make the
mushroom ragout: in a large deep skillet cook the onion, the garlic, and
the rosemary in the oil over medium heat, stirring, until the onion is
softened, add the mushrooms and salt to taste, and cook, stirring, for
about ten minutes. The liquid the mush-rooms give off should be
evaporated. Stir in the tomato paste and the wine and boil the mushroom
mixture until most of the liquid is evaporated.
In a small bowl, stir the cornstarch into the broth,
add the mixture and the Worcestershire sauce to the mushroom mixture,
bring to a boil, stirring. Simmer the ragout for 2 minutes and season
with salt and pepper. Now make the polenta: In a large, heavy saucepan
bring the water with the oil to a boil and add 1 cup of the cornmeal, a
bit at a time, stirring constantly. Reduce the heat to low, add the
remaining 1 cup cornmeal in a slow stream, stirring constantly, and
bring to a boil. Remove the pan from the heat and stir in the butter,
2/3 cup of the Parmesan, the parsley, salt and pepper to taste.
Spread one third of the polenta evenly in a buttered
13x9 inch baking dish and chill the polenta sheet for 20 minutes. This
will be used to cut-out stars for the top of the dish. You can skip this
step if you want the top fully covered.
Spread half of the remaining polenta in a buttered
3-quart shallow baking dish, top it with half the mushroom ragout, and
top the ragout with the mozzarella. Spread the remaining polenta quickly
over the mozzarella and top it with the remaining ragout. For the stars:
invert the polenta sheet onto a work surface and cut out as many stars
as possible. Arrange them decoratively on the ragout and sprinkle them
with the remaining 1/3 cup Parmesan (or spread the polenta on top
evenly, sprinkle with cheese). At this point, the dish may be covered
and refrigerated for up to 2 days.
Cook in a 400-degree oven, in the upper third of the
oven for 30 to 40 minutes or until the polenta is golden. Serve with a
green salad and crusty, hot bread. This is an incredible dish! Just a
hint of the deep wine flavor in a great sauce, and the herbed polenta is
wonderful. I urge you to try it soon as we settle into winter. Then
share the recipe!
Try Jack's Urban Eats, Mimi's, or Cheesecake Factory in Sacramento
for delicious comfort foods. Locally, try Thomi's Eatery or Bellotti's
in Sutter Creek, Theresa's in Jackson, Buscaglia's in Jackson, Taste in
Plymouth or Mel & Faye's in Jackson for splendid comfort food with
a hug! Just to name a few!
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Eating Bright,
Each of the following five color groups is associated with one or
more phytonutrients. The foods that appear in bold are leading sources.
Red-Some red foods get their tint from lycopene, which may reduce
the risk of lung, stomach, and prostate cancers. Sources: pink guavas,
red grapefruits, red papayas, tomatoes, watermelons.
Yellow/Orange-These hues tend to signal the
presence of beta-carotene, which may help prevent heart disease as well
as lung and colon cancers. Sources: apricots, cantaloupes, carrots,
mangoes, papayas, peaches, persimmons, winter squashes and sweet
potatoes.
Green-Vegetables and fruits in this color,
particularly the dark ones, often contain several phytonutrients,
including lutein (which protects the eyes) and beta-carotene. Sources:
bok Choy, broccoli, collard greens, cucumbers, kale,
kiwis, peas, romaine lettuce, spinach, Swiss chard, zucchini.
Blue/Purple-Foods in these shades are rich in
anthocyanins, phytonutrients that have anti-aging and anticancer effects
and help to promote circulatory function. Sources: blackberries,
black currants, blueberries, plums, red cabbage, red
onions.
White-Pale members of the allium family
contain allicin, which boosts the immune system, and some are also a
source of quercetin, a natural anti-inflammatory agent. Sources:
garlic, leeks, onions, shallots.
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With Labor Day behind us, and students back in
school, we are suddenly in Autumn with its cooler weather and shorter
days. We anticipate delicious comfort foods, a new fall wardrobe, and
cozy nights in front of the fireplace. The easy summer grilling of
backyard dinners will soon be a thing of the past (although I love
grilling in the winter!). But oh, the baking, soups and stews to come!
With cooler evenings, we can forge ahead with body-warming fare like
chickpea soup infused with rosemary, or smoked trout paired with roasted
beets, or a side of Brussels sprouts swirled in a hot pan of sweet
butter, with a drizzle of honey and caramelized nuts. Intrigued yet?
Pair broiled slices of tender London Broil with shallots, hot chilies,
lime juice and place on peppery watercress salad. Serve creamy, golden
polenta spiked with chili powder.
Jazz up your meals by mixing sweet with sour, jazzy
with classical, and don't forget textures and color on your plate.
Gorgeous golden, spiced pumpkin chunks,
toasted pine nuts and Pecorino cheese tossed over Arugula make a great
autumn salad with pizzazz. Try a salad of golden grapefruit pieces,
tiny, cooked shrimp with spinach, spritzed with a lemon vinaigrette. Or
try grapefruit or oranges with raspberries (frozen), drizzled with lime
juice mixed with a little honey. Avocado is still plentiful, dice it and
mix with oranges, pineapple, lime juice, cilantro and serve over grilled
fish or chicken as you say goodbye to summer.
Our seasonal color palette even changes, from blue, green, and white
to gold, burgundy, and shades of russet and orange. Our world is
preparing for winter. It is an exciting time. There is so much produce
to check out for fall and winter cooking; try something different, be
innovative. Here's to Autumn!
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I am always looking for
sugar-free or low sugar in
products for those like me who must reduce their sugar intake. I
discovered that Pillsbury now offers reduced sugar versions of
its cake mixes and frostings. Both have 50% less sugar, sweetened with
Splenda. Two mixes are now offered, yellow and chocolate;
frostings: vanilla and chocolate fudge. A very good start, with more to
come I am sure. I also discovered these small, round caramel hard
candies--smooth and nice to loll around in your mouth when driving and
you have no water. Sugar-free too.
Skinny Cow products use Splenda and
taste oh, so good! Try their round shaped, yummy ice cream sandwiches;
vanilla swirled between two chocolate wafers. The vanilla and caramel
ice cream cones are also divine. Simply Fruit jam has less
sugar and tastes just as good. Learn to eat less sugar; it triggers
fatigue, increases joint pain, depression and weight gain. Try natural
sugar you find such as in fruits, buy at your local Farmer's Markets!
Now that is smart eating. Yum!
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Is your skin hungry?
Feed it with food ingredients that clean, tone, moisturize and treat
skin naturally. Prepared from ingredients sourced from plants and
minerals, Be Fine products offer skin what the body innately
knows--you are what you eat. In fact, Be Fine's food-rich
elements (including rice and wheat proteins, fruits, vegetables, nuts,
herbs, and spices) are so easily digested by cells, they're actually
edible - but only taste appetizing to your skin. It's a menu your face
will relish.
How about Lip Serum with Chamomile & Beets, it
delivers an ultra sheer tint while plumping and tightening skin around
the lips; Lip Exfoliator with oat protein, sesame oil, & pineapple
enzymes exfoliate to reveal fresh, new skin for soft, baby lips; Eye
Brightening Treatment with Avocado Oil alleviates dark circles and
illuminates the skin; Firming Toner refreshes, closes pores,
softens skin; Neck Cream firms and lifts.
Products are Allergen Free, Fragrance, and Paraben
Free, and contain Vegetarian Proteins. Twelve wonderful products, proven
safe and effective for all skin types. Moisturizers, toners, cleansers
and special skin treatments. See more products:
www.befinefoodskincare.com.
Online shopping available.
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SUMMER! and the living is easy...shopping
becomes easier too as you select fresh produce, light dinner fare, more
fruits and drinks, healthier alternatives for your new lifestyle. Trader Joe's has these amazing
Five Seed Almond Bars. Flax, poppy,
sunflower, sesame and pumpkin seeds are combined with almonds, oats,
honey, cinnamon and cloves to create a yummy snack. Each serving boasts
53 mg of DHA and EPA Omega 3 fatty acids, good for your heart, eyes and
mind. Pick some up for the family and you; they are delicious.
I have loved using Buffalo Mozzarella, the tiny ones,
for delicious salads, and antipasto trays; they melt wonderfully on
pizzas, burgers, sandwiches, or atop grilled steak, Tuscan style. Talk
about grilling! Marinated in herbs and spices, prepare a boneless
tri-tip grilled to perfection. This alone says Summer! Grill chicken,
then chop or cut into strips; keep in the fridge to dress salads, make
delicious stir fry or add to tacos. How easy is that? Microwave or
quickly sauté, perhaps with grilled onions or mushrooms and slivers of
red bell peppers for a quick fajitas meal. Ahh, fragrant delights!
A quick snack I had forgotten about, Smucker's
Uncrustables; PB&J sealed inside soft bread, no crust, comes
frozen, thaws quickly. Plus they are vegan! Portable, delicious! So fun
to eat...at picnics, the beach, in the car, school lunches, even break
snacks for mom. Not too often though, they have high fructose corn
syrup. Comes in Grape, Strawberry, and Apricot. Sometimes a mom needs a
little convenience!
Tai food is delicious and easy to make, has a
refreshing take on salads and ice tea. Check out the recipes on this
page. Summer meals deserve to be no-fuss and healthy; being fun is a
bonus. Love pizza, hate the fat and red sauce? Try it with grilled
chicken, a nice garlic cream sauce, artichoke hearts, and mushrooms with
white cheese. Easier on the tummy, and healthier for you. The taste is
so good! Make your own combinations with the things you love. Bon
Appetit!
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Thai foods and
beverages lend themselves to California's hot summers and abundance of
fresh fruits and vegetables. Here are two Thai recipes that have
easily-found ingredients and will lend a Thai taste to your meal.
Cucumber Salad (Yaam Taeng Kwa)
2 cups cucumbers, peeled and sliced
1 red onion, thinly sliced
2 hot red chilies, thinly sliced
3 tablespoons white sugar
3 tablespoons rice vinegar (without sugar in it.)
1/2 cup warm water
On a serving platter with sides, arrange cucumber, red onion, and
chilies in layers. In a bowl, mix the sugar, vinegar, and water and stir
until sugar is dissolved. Pour over cucumbers, cover and chill in
refrigerator until ready to serve. Serves 2.
Thai Iced Tea (Cha Yen)
1 can of sweetened condensed milk
1 can of evaporated milk
1/4 cup of Thai tea leaves (red or black)
4 cups water
crushed ice
Combine the sweetened condensed milk and the
evaporated milk. Set aside. In a 6-inch strainer, place a coffee filter
and add tea leaves into the filter. Put strainer with filter and tea
leaves in a two-quart pan. Bring the water to a boil in a different pan,
then pour it onto the tea leaves. Stir thoroughly and let steep in the
pan for two or three minutes.
Remove strainer and discard the tea leaves. Allow tea
to cool to lukewarm. Pour tea into tall glasses filled with crushed ice.
Add about 1 inch of milk mixture and stir. Serves 4 refreshing drinks.
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Summertime! The season for quick, easy and
delicious foods and usually healthier simply because there is an
abundance of fresh produce, and grilling is the preferred cooking
method. For an easy BBQ side, slice up new potatoes and add a dash of
light olive oil, mix in feta cheese and rosemary, and cook on the grill
in a foil pouch for a no-mess taste treat.
Pump it up a few notches with fresh, flavorful salsa
on your burger, and a slice of pepper jack cheese for a Mexican twist.
Or try a slice of horse radish Jack Cheese, marvelous taste. Finish with
cut fruit -- such as apples, pears and peaches -- lightly brushed with
olive oil, a sprinkle of cinnamon, skewered and grilled for three
minutes til toasty.
Cooks love beautiful ingredients; wedges of cheese
served with toasted, salty nuts and richly flavored dried-fruit compote,
framed by brilliant summer flowers makes an inviting and simply
delicious array. Include delicious local wines. Set out beautiful
glasses.
Red grapefruit and oranges lend a citrusy and
colorful snap to jumbo shrimp in a tangy summer salad, a perfect
lunchtime entree that offers an extra nutrient boost. Drizzle with a
light dressing of choice. Olive oil on brushetta helps you absorb the
lycopene in delicious, gently sautéed basil and garlic tomatoes piled on
top. Another feast for the eyes and tongue: try this drizzle for fruit
and cheese:
Balsamic cranberry drizzle
Combine 3 cups cranberry juice, and 1/2 cup balsamic vinegar. Bring
to boil, reduce heat, simmer uncovered 45 min. mixture is reduced to 1
1/3 cups. In a bowl, toss 1/2 cup cran-berries and 2 tablespoon sugar,
add to juice mixture. Simmer 5 min until cranberries begin to pop;
remove from heat. Cool, pour into jar; refrigerate til cool. Drizzle
over camembert or cut slices of fruits. Amazing!
Lay out your grilled chicken on a bed of spinach ,
add chunks of tangy, salty feta cheese, sweet dried cranberries, chopped
cashews and a light balsamic vinaigrette, maybe even raspberry
flavored...what a refreshing summer salad. Try a wheat pilaf with pine
nuts, peas, topped with a slice of broiled yogurt-marinated chicken
breast. Or combine sweet corn off the cob with toasted hazelnuts and
caramelized onions. Create your own taste treats using fresh produce and
spices. Experiment!
Can't wait til dinner; looking for healthy snacks?
Try Roasted Garlic and Black Pepper Pretzels, satisfying and flavorful.
Pick up some Revival Baked Pasta Soy Chips in fun flavors like Jalapeno
and Cheddar Cha Cha or Salsa Sass. Order these wonderful chips online
at: www.revivalsoy.com.
Want something interesting and tasty to accompany
your grilled foods? Bring Curried
Chicken salad to the table. Combine 1 1/2 cups cooked chicken
breast, chopped, with 1/2 cup seedless red grapes, 1/2 cup diced apple,
2 tbs diced pineapple, and 1 tbs dried currants. Combine 3 tbls low-fat
mayo with 1 tsp of honey, 1/2 tsp curry powder, 1/2 tsp lemon juice, 1/8
tsp salt, and 1/8 tsp pepper. Pour over chicken mixture, toss gently.
Sprinkle with 1 tbls toasted, sliced almonds. Serves 2.Back to Top
Spring is here!
Appetites hunger for simpler, tasty, less heavy fares than in winter.
Food preparation is an art; we eat with our eyes first--picture this:
Melon topped with lemon yogurt, sprinkled with grated lemon.
Refreshingly simple, healthy, light and easy.
Many of us are trimming down now in anticipation of
summer; monitoring portion control is one way; using smaller plates
helps. Pay attention to calories--dried plums have 408 calories, fresh
plums have 76 calories. Dried banana chips have added fats. A 1-cup
portion is a tennis ball shape; a 1/4 cup portion is a golf ball shape.
Another tip: order your To Go box when your meal arrives, pack it away
except for your portion. Reduces the chances of mindless eating more
than you should while talking with your meal partner.
Try these for reduced calorie, taste-good treats:
Sweet freedom waffle cones with reduced calories. Peeps now has a
sugar-free version sweetened with Splenda; tasty but it lacks the
grainy, sugary coating. That cuts 12 calories off your Peeps per
peep. Check out
www.marshmallowpeeps.com, the Just Born web site, for recipes and
Easter ideas. Another nice idea is Annie's Totally Natural Sour Cream &
Onion bunnies baked snack crackers found at the Sacramento Natural Foods
Co-op; they contain no trans fats or artificial flavors.
Now here is a summer tip: Tapas, those tasty morsels
of cheeses, meats, and canapes...the ultimate 'combo' plate, may be the
ticket to portion control. The flavors ar e
varied, the differences refreshing and exciting, all are small morsels
and wonderful. Dim Sum follows the same principles and you have your
choice of several, small tasty morsels but with Asian flavors.
Try either of these 'small bites'; Tapas are usually after lunch,
before dinner fare, Dim Sum is morning or brunch fare. You will enjoy
and savor the different, delicious creations.
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