Spring Has Sprung Allergy-Fighting Smoothie

Much to our disbelief, spring has definitely sprung in the Pacific Northwest (I can't say anything about the snow-pocalypse out east!). The cherries are blooming, the big bumbler bees are out investigating my Andromeda shrub in flower, and the squirrels are chasing one another up and down the telephone pole.

And of course comes with it the pollen reign, the sneezing, the itchy eyes and nose and throat, and a mountain of kleenex.

As I have shared in the past, there are numerous foods that you can load up on to help fight allergies with your diet. Check out this post and this one for the whys and hows, and some tasty recipe ideas.

After I ran out of frozen blueberries recently, and in full anticipation of the explosion of birch tree pollen to which I am especially susceptible, I've been enjoying some variations on my Cran-Pineapple Allergy-Fighting Smoothie to keep the itching and sniffling at bay. Then I thought why not up the free-radical-fighting antioxidant power with pomegranate juice and acai berries.

Cran-Acai Antioxident Smoothie

Makes one quart | Serves 1 as a meal or 2 as a snack

In the blender vessel, add:

• 1 cup frozen cranberries with no added sugar
• 1 Sambazon pure acai berry unsweetened smoothie pack (could sub gogi berries)
• 2 large leaves of kale, large mid-rip removed (or sub spinach, chard, mesculun mix or lettuce)
• 1 scoop green powder (I used Greens + Organic Superfood Raw Greens Powder)
• 1 t chai seeds (flax or hemp would work too)
• 1 T hemp hearts

And the following liquids until the level in the blender reads 3 cups/12 oz:

• 1/2 c (4 oz) unsweetened pomegranate juice (could sub cherry, plum or grape juice)
• 1 and 1/3 c (11 oz) coconut water (or sub water), and
• water (if needed) to make up the remainder
• (If the fruit is not frozen, or you like things especially cold, you may want to add some ice cubes)

Blend on low to incorporate – I find the green powder gets everywhere but in the smoothie if you abruptly start on high – then move to high speed until thoroughly blended and smooth.

Go out & enjoy the sunny day!

Cran-Pineapple Allergy-Fighting Smoothie

After doing some research into foods that help one through the spring allergy season, I got the idea for this cranberry-pineapple ‘meal in a jar’.  Tangy and sweet, this smoothie is great for a quick breakfast or 3pm slump pick-me-up while being full of immune-boosting quercetin (see the previous post for all the info).

It is basically the same ratio that I use for all my smoothies, so is infinitely adaptable depending on your mood and larder.  And don’t skip the fresh greens – you won’t even taste them – though all green powders are not created equally and some of those you definitely will taste.  The one I used includes stevia and apple flavor, and so adds some fruity sweetness even though it darkens the color somewhat of the end result.  If you are adventurous go with spirulina or alfalfa powder as greener-tasting alternatives.

Cran-Pineapple Smoothie

Makes one quart

In the blender vessel, add:

• 1 cup frozen cranberries with no added sugar
• 1/3 can pineapple chunks and juice (from a 20oz can, about ½ c; canned in juice with no added sugar)
• 1 handful mixed baby greens (spinach, kale, chard, mesculun mix or lettuce)
• 1 scoop green powder (I used Garden of Life’s RAW Organic Green Superfood in Apple)
• 1 t flaxseeds (chia or hemp would work too)
• 1 t cold-pressed oil (I used flax)

Then pour in enough liquid to make up to the 3 cup line in the blender (while all of the above is already in there). I used a combination of:

• a third of the pineapple juice from the can
• ~ 2 c coconut water, and
• tap water to make up the remainder

Other good options for the liquid are more pineapple juice, other fruit juice such as apple or cranberry, or just go with straight tap water.  If the fruit is not frozen, or you like things especially cold, you may want to add some ice cubes.

Blend on low to incorporate – I find the green powder gets everywhere but in the smoothie if you abruptly start on high – then move to high speed until thoroughly blended and smooth.

I love the flavors of this blend but it is definitely a thinner consistency, more like juice than what you might consider a typical smoothie.  If you want to add some more body and/or protein for additional ‘staying power’ some good choices are (chose one or two): 

• 1 heaping T nut butter
• 2 oz silken tofu
• 2 T more seeds
• 1 T fiber powder
• 1 T protein powder
• ½ a medium avocado (flesh only; omit the cold-pressed oil above to reduce fat if desired)
• ½ c yogurt

Either drink the whole quart yourself, or another good option is to go halfers with a friend and then have some raw seedy crackers and fresh fruit on the side (while you peruse food magazines for more food ideas, as is happening here!).

Shown are Okanagan Rawsome Apple Sesame Flax Crisps - sooooo delicious if you find yourself in British Columbia, Alberta or Saskatchewan.  Thanks to my friend Alana for sharing so I could bring some home! 

Enjoy!

Lovely Lilikoi

While in Hawai’i recently, I got to indulge in one of the seasonal treats of the Island winter – lilikoi. While not botanically different from purple passion fruit, lilikoi a.k.a. yellow passion fruit, has slightly larger fruits with more tartness.  You won’t be able to grow lilikoi anywhere that it drops below 40 degrees F, making it a special tropical treat (many thanks to Irene for sharing!).

The tartness of these fruits coupled with the many seeds makes lilikoi less desirable for fresh eating but fantastic for juicing.  From here you can make jelly, sorbet, or vinaigrette, but we think its true calling is to become Lilikoi Martinis! You’re shocked, I know.

Depending on the size and your powers of extraction, it takes 10 or more fruits to make one cup of juice.  Irene had gathered probably two dozen or so and we got about 3 cups worth of the precious elixir. The key is to be patient and give the juice all opportunity to separate from the pulp. Fortunately, it is easy to recruit a ‘stirrer’ for this process, as the other hand is left free to hold a wine glass, a camera, or whatever one fancies.

While I can’t grow a lilikoi in Portland, there are two passion flower vines that are hardy enough to withstand our climate, either of which could also be ‘juiced’ according to the same protocol.  Until I have my own vine that bears fruit, I’ll just have to dream about lovely lilikoi.

Lilikoi Juice

1) Get out a large, fine mesh strainer that fits over an appropriately large glass bowl or measuring cup (glass makes it easier to see when the juice is touching the bottom of the strainer, but you could use any non-reactive vessel that is big enough). The idea is to have the strainer fit completely within the bowl but be suspended by it, so that no juice gets lost out the sides and the whole thing isn’t too tippy.  We used an 8 cup/2 quart/2 litre pyrex measuring cup, with an 8” diameter strainer.  This set up comes in handy for many other events in the kitchen, so it is worth investing in. Also get a medium sized stainless, glass or ceramic bowl for pulp discards.

2) Prepare a clean glass stoppered bottle or lidded jar to hold the finished juice.  We used a Grolsch beer bottle – the kind that has the stopper mechanism attached.  Chose something that will make it easy to pour the juice out of, but avoid plastic if you can as it can contribute flavors/odors from the last thing that was in it.

3) Cut the lilikoi fruits in half and scrape the pulp and seeds into a blender carafe.  When you get 2-3 cups of pulp accumulated, pulse on low 4 – 5 times to break up the pulp a bit, but not so much as you start pulverizing the seeds.

4) Transfer the blended pulp to the mesh strainer (that is over a bowl) and stir gently with a spoon to move the pulp around and let the juice escape into the vessel below.  When juice is only sporadically dripping out, transfer the pulp to another bowl but don’t throw it out (yet). 

5) Continue steps 3 & 4 above until you have used all the lilikoi and reserved all the spent pulp.  If the juice in the bowl touches the bottom of the mesh strainer it will slow/stop the accumulation of juice.  If this happens, suspend operations temporarily and pour off the juice into the prepared bottle from step 2. Resume.

6) When all the lilikoi have given their tangy innards to the cause, return all of the used pulp to the strainer and stir to release any remaining juice.  Then while still over the catchment bowl, find another bowl that just fits inside the strainer and use it to push down on the pulp to really squeeze out every drop of goodness (it keeps dishes to a minimum if this is the same bowl as the one that you have been putting the reserved pulp into, so some prior test-fitting might be in order). Don’t push so hard that you wreck the strainer. Pour off any additional juice from the catchment bowl into your bottle.

7) Ta-da… You are now the proud possessor of lilikoi juice!  Make yourself a martini – you've earned it! The juice will keep in the fridge, tightly covered, for a week or more.  Freeze for longer storage.

*The waste pulp makes great compost, just beware that you might get some volunteer lilikoi sprouts in the pile too – which might not be a bad thing!

Lilikoi Martinis

Serves 1 | easily doubled

Once you've made the juice, this is relatively easy! The absolute best is to use juice that has not been put into the fridge yet - it retains this beautiful floral perfume that is especially intoxicating.  

Fill a martini shaker 1/3 full with ice. Shake briefly to help breakup the ice, then open and add:

• 2 oz good vodka
• 1 oz lilikoi juice
• ½ to 1 oz simple syrup* (or to taste)

Shake vigorously and strain into martini glasses.  Double everything to make two if your shaker allows – your friends will be very appreciative!

Now sit back and enjoy the sunset…

*To make simple syrup, add equal parts sugar and water to a pan (1 cup of each is lots). Heat to a boil then reduce to a simmer, stirring constantly until the sugar has dissolved. Let cool and store in a covered bottle in the fridge, where it will last a loooooong time.  Discard if the liquid becomes cloudy or smells badly, which are signs of mold.

May Day Violet Crème Soda

Serves 1

Being that it is the first of May, I was inspired to make something with sultry, mysterious, crème de violette.  This is one of those lovely things that have come into our life because our Kim discovered it and then blessed us with her knowledge (and a generous sample!).  I am seriously considering devoting a whole page to her ‘favorite things’ – she’s rivaling Oprah with some very fabulous finds. 

I then was intrigued by the recipe for a grasshopper, which evokes quasi late spring feelings in that it is green, but adding a whack of cream to anything alcoholic has never appealed to me (sorry paralyzer fans!).  And then my little mind went to summers when we would indulge in Italian sodas, with that optional splash of crème on top, and then it hit me – Violet Crème Soda.

Both the Crème de Violette and the Crème de Cacao are in the 20 – 25% range for alcohol, so with the addition of the soda this is a nice, light, refreshing soda.  However if your day has been especially trying, feel free to fortify it with some vodka.  Depending on how luxuriant you want it, or what is in your pantry, feel free to omit the splash of milk too.  I also think that a sprig of mint could be divine.

Fill a tall highball glass ¾ full with ice, add to that:

• 1.5 oz crème de violette
• 1 oz white crème de cacao (clear) – this can take over, you can always add more.
• 1.5 oz vodka (optional)

Top with

• 6 oz sparkling water (1/2 a regular 12 oz can)
• Splash of milk, cream, or milk substitute of your choice (also optional)

Serve with a long bar spoon or straw to let the imbibers witness the beautiful violet and mix it together for themselves.

Fun with Bitters

I was bestowed with a gift of bitters for the holidays from my sweetie (I asked for them, so it’s a good thing!) and have been having fun experimenting ever since. While bitter flavors are generally underrepresented in the west, they are an important part of the kitchen and nutrition arsenal none the less.

Bitters literally “wet” the appetite by stimulating the production of digestive enzymes from the mouth (saliva), stomach (acid), and liver (bile).  Many greens and other things you eat have bitter constituents, such as collards, endive, dandelion, mustards, and kale; even artichokes, Seville oranges, coffee and good dark chocolate are bitters.  If you’ve ever had a sazerac in New Orleans or a negroni before dinner, you have partaken in some lovely cocktails featuring bitters. 

Leonetto Cappiello Campari poster c.1921 art.com

To become bitters plants are either infused into alcohol (or sometimes glycerin) or their essences distilled into it, to impart their unique flavors and nourishing properties.  Concentrated amounts were and are still used medicinally, whereas the most common bitters on the market today are used more as digestifs and aperitifs.

The campari used in a negroni is a secret mixture of herbs, fruit and (traditionally) carmine dye to impart its deep red color.  Likewise, many other bar staples have a bitter quality imparted by one or more specific herb: Absinthe (wormwood), Tonic water (quinine), Angostura (gentian) … even our own Oregon Grape is a potent bitter that might make a lovely addition to a cocktail someday!

Where tonic & campari are used in relatively large volumes, Angostera bitters and other such brands (such as Fee Brothers & Scrappy’s) are used by the dash.  This is also the case with the bitters that I am now playing with. 

We are down to one bulb - so sorry about the lighting!

The two sample packages I received include: aromatic, lavender, celery, orange, chocolate, cardamom, and grapefruit bitters, while Scappy’s also makes root beer and lime bitters.  I have seen mint & peach also from Fee Brothers, and that is just the beginning.  Shops such as The Meadow on N Mississippi have so many flavors & varieties that it boggles the mind that there are so many small-batch crafters of bitters!

So far we have come up with the following little ditties, all of which would make wonderful virgin concoctions to keep with any new year’s resolutions to imbibe less, or if the new year has brought a new gift that requires a seat back “on the wagon” (congrats Nicky!).  Just omit the booze entirely, or substitute more flavored or plain soda to make up the difference in volume.  Or to get a gin-like flavor, try pouring in a little juniper dry soda.

New Years Even with tequila & chocolate bitters

A note on dry sodas: the “dry” here is similar to why you would call a certain wine dry – namely, it is substantially less sweet.  I like the Seattle-based Dry Soda Co.’s adventurous flavors, and less-is-more mandate.  Each variety has only four ingredients and weigh in at around 55 calories (40-70) and come in fun flavors like rhubarb, lavender, juniper, vanilla bean, lemongrass, wild lime, blood orange and cucumber. Visit the website for the flavor profiles that feature food pairing suggestions and cocktail recipes.  http://drysoda.com You can find these at many well-stocked grocery stores in the Pacific Northwest, including New Seasons & Freddy's.

Once you start with bitters, you’ll find yourself adding them to all sorts of drinks and even start sneaking it into salad dressings, marinades and whatnot for an extra little bite!  A votre santé!

Some Easy Combinations to Try...

Floral Gin like G’Vin Floraison or Bombay sapphire | lavender dry soda | lavender bitters

Crisp Gin like Aviation, New Amsterdam or Plymouth | rhubarb dry soda | celery bitters

Good Tequila like Avion Resposado or Corralejo Resposado | slightest lime squeeze | chocolate bitters (you could also try the grapefruit or lime bitters)

Celebrate citrus season with a Campari & OJ

Bourbon like Makers Mark | chai tea | orange bitters

Campari | juice of one valencia orange | orange bitters

(Cheap) Sparkling Wine | grapefruit fanta | grapefruit & cardamom bitters (this concoction of Tricia's shouldn't work but it does!)

(Not as cheap) Sparkling Wine | aromatic & lavender bitters

Water | fresh-squeezed lemon | aromatic bitters

Other ideas: Wake up a dirty martini or a bloody mary with a good shot of celery bitters, try spiking cold herb tea/infusions with a dash of bitters...fabulous!

Add aromatic bitters to herbal teas for a kick

Intrigued by Bitters?  Check out...

Scrappy’s Bitters http://scrappysbitters.com/ - Recipes are grouped by flavor

Campari Cocktails http://www.campari.com/int/en/cocktails/list/

Homemade Candied Lemon Peel

Makes about ¾ cup loosely packed peels | ~1.5 cups simple syrup

Candying lemon peel at home is easier than you think and the same process can be used for the whole citrus family – try it with tangerines, grapefruit, or limes too.  You can also jazz up the boiling water with spices, like cloves with orange peel, depending on what your whims and recipes.  Chop it up for adding to sweet treats, decorating mendiants, or just enjoy it by itself.

An added bonus is that the boiling liquid becomes a lovely, tangy simple syrup, which can be used to flavor soda water for a refreshing drink, sweeten whipped cream, or to kick up your next lemon drop martini!  Hey, you’ve got to use up those “naked” lemons somehow!

Thoroughly wash

• 3 large organic lemons - your want organic especially when eating peels

Then remove the peel from each with a vegetable peeler (easiest), sharp knife, or long spiral with the peeler/zester tool that bartenders use.

In a small pan bring to a boil

• 2 c water

Add the lemon peels and boil for 5 minutes or so until they are soft.  Remove the pan from the heat and allow to cool slightly.  Taste the liquid, if it is really bitter remove the peels, and start with 2 fresh cups of water – this all depends on the particular lemons/citrus you are using.  You can change the water a couple times if they are really bitter, but there should be a pleasant tang to it.  Too many changes and neither the peels nor the syrup will taste like anything.  I used the original boiling water.  When you are satisfied, stir in

• 2 c sugar

Return the pan to the heat and bring to a boil.  Then reduce the heat and simmer the peels until they are transparent, about 10 min.  Remove the peels with a slotted spoon or spatula, allowing them to drain off most of the syrup before transferring to a plate or cutting board.  Separate them so that they dry.  You can sprinkle them with more sugar if you like, which will also help them from sticking together.  Leave out for 1-2 days, shaking them now & then, until they are completely dry before storing. 

You can experiment with different flavored sugars, by adding freshly ground ginger, nutmeg, cinnamon, clove, etc. to the sugar, or alternatively dip one end of the zest in dark chocolate for a special treat.

Let the remaining liquid cool, then decant the simple syrup into a clean, sterilized glass jar (place a clean, dry jar in the oven or toaster oven for 15 min @ 200 degrees F.  Store in the refrigerator for up to a month – or add a tablespoon of vodka and it will last 3 months.  Discard if the syrup becomes cloudy.  

This makes a great gift – just be sure to label it accordingly.  

Ginger Martini

One batch is 7 oz | Makes 3-4 cocktails

This martini has become a regular feature of our Thanksgiving table and holiday get togethers.  It has a wonderful ginger kick moderated by the sweetness of pineapple juice (of all things).  Ginger is full of antioxidants, high in potassium, and a fabulous warming, immune booster – so this is a health cocktail, really - and a perfect aperitif after you’ve fought the coughing and sneezing masses at the mall.

This recipe came about when Carol was listening to the NPR three years ago while they were having a ginger recipe contest.  I guess the host was a ginger fan, and had invited the listeners to submit all kinds of recipes featuring this pungent rhizome.  The NPR staff then made some of these recipes for said host to sample, and none of them hit the ginger mark for her like this martini, submitted by a bartender from Mizu in Chicago.

Carol promptly tracked down the recipe, but then came the brainstorming as to how one comes up with this quantity of fresh ginger juice – assuming that we wouldn’t be able to stop at just one.  If you have a juicer at home you could use that, or for a workout you can squeeze chopped ginger through a garlic press.  The other option is to track down a juicing establishment, such as Booster Juice, and get the fresh stuff from them.  Any extra can then be frozen in ice cube trays for the next time you need a ginger kick for marinades, sauces, or of course… martinis!

Fill a large martini shaker a third full with ice and shake to crush. 

Then add

• 3 oz vodka (a great place for local spirits!)
• 1 oz triple sec
• 1 oz fresh-squeezed ginger juice
• 1 oz pineapple juice
• 1 oz Rose’s lime juice

Shake again to combine.  Strain into glasses and sip away!

Cheers!