Food & Recipes
- 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
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:NonWeeklySERVES 4
1 tablespoon extra-virgin olive oil
1 shallot, finely chopped
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
½ cup dry sherry
½ cup low-sodium chicken stock
9 ounces cherry tomatoes, quartered (about 2 cups)
1 tablespoon sherry vinegar
1 tablespoon chopped fresh tarragon
1 (1 ½-pound) skinless salmon fillet
Soak the plank for at least 1 hour and up to 24 hours.
Heat the oil in a saucepan over medium-high heat. Add the shallot, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Cook 3 to 5 minutes, stirring often, until softened. Add the sherry and chicken stock and bring to a boil. Cook until the sauce is reduced to ½ cup, about 10 minutes. Add the tomatoes, vinegar, and tarragon and stir to combine. Remove the pan from the heat and let the sauce cool to room temperature.
Prepare the plank for grilling. Season the salmon with the remaining ¼ teaspoon each of salt and pepper. Place the salmon on the toasted side of the plank. Spoon the sauce evenly over the salmon and close the lid. Grill for 10 to 15 minutes, or until the salmon flakes easily with a fork.
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.
- July 1st, 2014UnfeaturedWeekly Recipe:NonWeekly
Portobello caps, medium
While your wood is soaking, grill up some veggies. Suggested vegetables include yellow squash; zucchini; corn; and red, yellow, and orange peppers. Toss them with olive oil, salt, and pepper, then place on the grill.
For the mushrooms, remove the gills and stems. This provides a nice flat surface for stuffing.
Brush the mushrooms on the bottom with olive oil, and place them on the grill for 2 to 3 minutes—just to get grill marks, caps up. Remove and let them cool completely. If moisture appears, pat with a paper towel.
Fill caps with shredded Asiago cheese, then layer in the veggies. Sprinkle a tiny bit of cheese on top, then lay them back on the plank.
Keep your grill temperature around 350 degrees, and cook for 15 minutes. The cheese will melt underneath and the veggies will become a little more golden. Source: Marie Renello; prouditaliancook.com
- July 1st, 2014UnfeaturedWeekly Recipe:NonWeekly
1 cup finely chopped watermelon
7 cups coarsely chopped watermelon
6 cups watermelon juice
½ cup sugar
1 lime, large and juiced
1 serving water (if needed)
Combine all ingredients in a large serving pitcher. Garnish with watermelon wedges and mint. Source: National Watermelon Promotion Board
- 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, 2014UnfeaturedWeekly Recipe:NonWeeklyServes 4
1 7-ounce wedge brie cheese
2 tablespoons olive oil
1 cup onion, thinly sliced
1 bell pepper, thinly sliced
2 teaspoons sugar
2 teaspoons cider vinegar
½ teaspoon salt
¼ teaspoon white pepper
Soak 1 maple, oak, or alder plank, in white wine or water.
Heat olive oil in medium skillet on medium-high heat. Sauté onions and peppers 10 to 15 minutes. Add sugar and vinegar and cook an additional 10 minutes, stirring frequently. Remove from heat, add salt and pepper. Place cheese wedge on prepared plank and top with sautéed vegetables. Grill or bake at 350 degrees until cheese is warm and beginning to melt, then serve immediately with bread, crackers, or tortilla chips. Source: Plank It! Wrap It! by Tiffany Haugen
- June 1st, 2014UnfeaturedWeekly Recipe:NonWeeklySERVES 4
1/3 cup light agave nectar, plus more to taste
½ cup freshly squeezed lemon juice
½ cup freshly squeezed lime juice
2 ripe avocados, pitted and peeled
2 bananas, chopped
2 teaspoon finely grated lemon zest
1 teaspoon finely grated lime zest
Throw all of the ingredients into your blender and puree on high for 1 to 2 minutes, until well combined. You may need to stop your machine and scrape down the sides of the container to ensure everything is incorporated evenly. Tweak the sweetener to taste. Divide the pudding among four serving glasses and chill in the fridge for about 3 hours to thicken. Serve the same day, chilled, to avoid oxidation.
Source: The Blender Girl
- June 1st, 2014UnfeaturedWeekly Recipe:NonWeeklySERVES 1-2
2 cups coconut water
½ avocado, pitted and peeled, or meat from 1 raw, young Thai coconut
5 fresh mint leaves
1 tablespoon cacao nibs
3 or 4 ice cubes
Blend all ingredients and serve.
Source: Reprinted with permission from Juice by Carly de Castro, Hedi Gores & Hayden Slater (Ten Speed Press). Photo Credit: Anaïs & Dax
- June 1st, 2014UnfeaturedWeekly Recipe:NonWeekly
1 cup coconut water
1 tablespoon fresh chamomile flowers
¼ cup grapefruit juice
1 ½ cups frozen watermelon chunks
½ cup frozen peach chunks or 1 fresh peach, pitted and sliced
Combine the coconut water and chamomile flowers in a blender and blend until the buds smooth out. Add the remaining ingredients and blend from low to high until frosty smooth. Source: 365 Vegan Smoothies: Boost Your Health With a Rainbow of Fruits and Veggies by Kathy Patalsky; image: Kathy Patalsky (Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © KATHLEEN PATALSKY, 2013.)