Food & Recipes
- July 9th, 2014
Whether you want an alternative to your morning coffee, a way to incorporate more fruits and veggies into your diet, or a full-body cleanse, juicing could be the solution you’ve been searching for.
- July 9th, 2014UnfeaturedWeekly Recipe:NonWeeklyJuly is National Ice Cream Month!
2 cups evaporated fat-free milk
1 cup fat-free milk
2/3 cup organic palm sugar
½ cup eggs, lightly beaten
¼ teaspoon almond extract, or ½ teaspoon vanilla extract
1 cup chopped fresh or frozen peaches
Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until blended. Stir in peaches. Pour mixture into a freezer container of a 2-quart hand-turned or electric churn. Freeze according to manufacturer’s instructions. Pack churn with additional ice and rock salt, and let stand at least 1 hour before serving.
- July 1st, 2014UnfeaturedWeekly Recipe:NonWeeklySERVES 4
¼ cup balsamic vinegar
1 teaspoon organic cardamom
Extra-virgin olive oil
½ (5-pound) watermelon (consider using both red and yellow watermelon for extra color)
Fleur de sel (or any good, flake salt)
2 cups organic baby arugula, washed and dried
1 cup crumbled goat cheese
Organic ground black pepper, to taste
Preheat your grill. Real wood charcoal tastes best, but gas works fine. Aim for medium-high heat—if your grill lid has a thermometer built into the lid, it should read about 375 degrees.
Place the vinegar and cardamom in a small saucepan and reduce, simmering on the stovetop, for roughly 20 minutes. Do not allow to burn. When it reaches the texture of warm maple syrup, remove from the heat and strain through fine mesh or cheesecloth into a heatproof bowl. Use caution: It can stick to your hands and burn you.
Meanwhile, slice the watermelon into squares, without the rind, about 3x3 inches and ¾-inch thick. Brush them lightly with the olive oil. Grill watermelon about 2 minutes per side, or until it is marked nicely. Remove and season with the salt. Arrange on a plate, alternating layers of watermelon, arugula, and cheese, then repeat for a three-layer “stack” on each plate. Alternatively, arrange all stacks on a serving platter. Drizzle with the balsamic reduction, sprinkle with ground black pepper to taste, and serve immediately. Optional: Substitute thin slices of fresh buffalo milk mozzarella for the goat cheese. Quick Tip: For a little more flair, cut the watermelon into shapes with a cookie cutter. Source: Simply Organic
- July 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyMAKES 10 POPSICLES
2 cups plain yogurt
3 tablespoons honey
1 teaspoon organic pure vanilla extract
3 ounces raspberries
3 ounces strawberries, hulled
6 ounces blueberries
In a bowl, combine the yogurt and honey. Whisk until smooth and the honey is blended into the yogurt.
In a small food processor, add in raspberries and the hulled strawberries. Add in ¼ cup of the honeyed yogurt and process until smooth. Spoon 1 ½ tablespoons of the berry and yogurt mixture into each of the popsicle molds. Tap the molds on the counter so it will level out and then place in the freezer for 15 minutes to set.
Rinse out the food processor with water and add in the blueberries and ¼ cup of the yogurt. Do not blend just yet.
Mix the vanilla extract into the remaining 11/2 cups of honeyed yogurt. Spoon the vanilla-honeyed yogurt evenly, dividing it among each of the molds. Gently tap the mold on the counter to level the yogurt layer and then place in the freezer for 15 minutes to set.
Once the yogurt layer is firm, blend the blueberries and yogurt in the food processor until smooth. Spoon the blueberry mixture evenly among each of the molds. Gently tap the mold on the counter so the final berry layer levels out. Cover the popsicle mold with its lid or aluminum foil and insert wooden sticks ¾ of the way in the center of each popsicle. Freeze for at least 4 hours, or overnight.
To remove: Set popsicle mold in a dish of hot water for a moment and gently pull to release the popsicles from the mold. Source: Simply Organic
- July 1st, 2014
Grab your juicers and prepare to harness the power of one of nature’s greatest healers—wheatgrass. Frequently referred to as “Liquid Sunshine,” wheatgrass offers an incredible amount of health benefits from head to toe.
A BRIEF HISTORYBoost Your Body With WheatgrassBy Samantha Fischer
- July 1st, 2014
Although 64 countries require the labeling of GMO foods, the US is not one of them—and the Just Label It campaign is committed to changing that one step at a time. They recently partnered with Peak Organic Brewing, the first brewing company to receive Non-GMO Project verification for its beer. Together, they want to continue the conversation about GMO labeling.
- July 1st, 2014
July is National Blueberry Month, so what better time to focus on a berry with one of the highest antioxidant capacities—if not the highest—among all fruit? Native to North America, the blueberry’s antioxidant properties support whole body functions like regulating blood sugar, eye health, cardiovascular health, and cognitive function.
- July 1st, 2014
Most people with high blood pressure (hypertension) do not feel any symptoms or know they have hypertension until their blood pressure is measured.
- July 1st, 2014
Plank grilling has been an American cooking staple for hundreds of years. With origins tracing back to the Native Americans of the Pacific Northwest, planks of cedar, alder, oak, maple, and other woods have been—and still commonly are—used to enhance meats, fish, side dishes, and even desserts using the naturally occurring flavors in the smoke and wood.Unearth the Ancient Art of Plank GrillingBy Samantha Fischer
- July 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyMAKES 2 CUPS
3 small beets (about 1 pound), trimmed and peeled
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
1 (15.5-ounce) can garbanzo beans, rinsed and drained
2 cloves garlic, chopped
3 tablespoons tahini
Juice of 1 large lemon (about 3 tablespoons)
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon crushed red pepper flakes
1 tablespoon chopped fresh flat-leaf parsley, or 1 tablespoon toasted pine nuts, for garnish (optional)
Soak the plank for at least 1 hour and up to 24 hours.
Cut the beets in half and toss with the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper.
Prepare the plank for grilling. Place the beets, cut side down, on the toasted side of the plank. Close the lid and grill for 20 to 25 minutes, or until tender. Remove from the heat and set aside to cool. Once the beets are cool enough to handle, roughly chop them and place them in the bowl of a food processor.
Add the garbanzo beans, garlic, tahini, lemon juice, cumin, coriander, red pepper flakes, and the remaining ½ teaspoon salt and ¼ teaspoon pepper to the food processor. Blend until smooth, 20 to 30 seconds. Garnish with the parsley or pine nuts.
Source: ©2014 by Dina Guillen. Reprinted from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks with permission from Sasquatch Books. Image by Rina Jordan.