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!

Versatile Veggie Sauté

When the Week 1 basket of Community Supported Agriculture (CSA) veggies arrived and I spied bok
choi, I immediately started thinking of stir-fry, miso, hoisin, and a host of other Asian cuisine staples. The Husband is not a huge fan of bok choi like I am, so I figured it was my duty to use as much as possible (see more along this line here soon).

For me that largely means 'lunch bowls'. And by chopping and cooking enough veggies all at once, I could quickly whip up different variations on the theme for a few days in a row.  It also gave me an excuse to try out this 'gluten-free ramen' pack that I bought on an impulsive, empty stomach.

Now, I understand that by definition 'gluten-free' cannot not equal 'ramen' - lets just say I was seduced by the marketing - as what you end up with is rice noodles, fancy rice noodles compressed to look like the instant noodles that you had for lunch in junior high, and a far cry from what any purist would even consider to be ramen.

I was further seduced by the purple noodles of the 'forbidden rice' variety, thinking they'd make for an exotic lunchtime treat.  I was equally impressed by the short and pronounceable list of ingredients in the seasoning package that came with. So enough reason to give it a try.

Well, as is often the case, my idea of what something will be like is much more optimistic (and tasty) than what actually appears.  While the noodles were indeed a becoming shade, the resulting broth was not - largely due to all the starch from the noodles being left there to make a bit of a cloudy mess.  The directions did not say to drain before adding the 'flavor' package to the water, but I'd almost consider starting with fresh hot water for the broth, while it would take longer.

Regardless, I was happy that I had already decided to bump up the nutritional value with a mix of sauteed veggies and some baked tofu. Not only did they help to add freshness and crunch, but also color. Gotta remember we eat with our eyes first!

So that just goes to show how a quick and easy assemblage of whatever sturdy veggies you have on hand can be a great addition to dishes of many different stripes - noodles, soup or rice to name a few - whether you meant to add them or not.

Versatile Veggie Sauté

Makes about 2 cups | Infinitely scalable

The key is to slice the veggies in a manner which will be easy to eat and quick to cook, without loosing their texture.  In this case I sliced most things thinly with by knife, but pulled out the mandoline slicer to quickly and uniformly dispatch the carrots. Alternatively, you could cut them into matchsticks, they just might need a little longer to cook.  Vary the order you add the veggies according to the ones you are cooking with - sturdier ones first, delicate last - even if that means treating one vegetable two ways as is the case with the stems and greens of the bok choi.

Special note for the bok choi:

• Separate the greens from the wider, thicker portions of the stems
• Cut the stems on the bias in 1/4'' to 1/2'' chunks
• Chop the greens

Into a medium-hot sauté pan, add:

• A drizzle of good oil (I used sesame)
• 1/2 a sweet onion, diced
• 1 stem green garlic, sliced (can sub a garlic clove)
• 3 large crimini mushrooms, sliced

Sauté until just softened, then and add:

• 2 carrots, thinly sliced
• 4 bok choi stems, bias cut

Add any seasonings that appeal: salt & pepper, or wheat-free tamari are good choices depending on where you see the veggies landing.

When veggies are all almost done to your liking, add:

• bok choi tops, chopped
• 2 radishes, sliced (alternately, leave off the radish for garnish)

Taste the dish and add any additional seasonings. Keeping it more modest makes the veggies more versatile, but if you are committed to going a certain direction for a couple of dishes, then why not add some gluten-free, vegetarian hoisin or teriyaki sauce (San J is a good brand for this) or alternatively stir in a tablespoon of miso paste.

Use half of the veggies to dress your ramen bowl, top with radish (if using for garnish) and protein of choice.

Use the other half for another 'lunch bowl' delight, such as on rice, with sesame and topped with cashews as pictured below. I guess you could always share too.

Use Veggies for a Rice Bowl Too

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!

When the Pollen Rains, it Reigns

I've always been especially in tune with the spring-time raining down of pollen - and often suffered some what as a result.  And with this beautiful balmy boost to the spirits, in the full sun I see the golden snow as the trees release - and

we sneeze.

One of the best and simplest way to combat the pollen onslaught is to cover your mouth and nose while you are outside, and shower off promptly when you come inside.  This leeks you from further tracking pollen all over the house, sprinkled on your dog and falling in your eyes as you toss your hair in the gentle breeze.

I was also reading an Organic Gardening article on Springtime Allergies and saw that they mention broccoli, kale, collards, and citrus as having 'the right stuff' to help prevent symptoms in the first place.  This happen to conveniently fit into the time of the year that you can buy or harvest these wonder veggies.

So that also makes a great reason to take advantage of the end of the citrus season with a refreshing Grapefruit and Arugula Salad - dressed up or down with what you have on hand.  I recently enjoyed this as an energizing breakfast - nothing like salad in the morning! I highly recommend it - especially along with eggs instead of the usual starches.

Grapefruit and Arugula Salad with Pecans

If needed, rinse off a handful of arugula or mixed greens per serving.  Dry. Place it a low dish or pasta bowl and top with one grapefruit, supremed and the juices added (pitch & rind discarded or used for Candied Grapefruit Peel). Add 1 T slivered almonds per dish.  Drizzle with good cold-pressed oil (evoo, flax, walnut) and fresh cracked salt & pepper. Enjoy!

Other great additions include: avocado, pomegranates, goat cheese, other nuts, and/or fresh herbs.

For more Citrus Celebration check out this post
For more on eating to fend off spring sneezing, check out Foods For Allergy Sufferers, or this fast & tasty recipe for a Cran-Pineapple Allergy-Fighting Smoothie

A Quick Salad is Easy With a Few Staples

Even amid a reno that has stretched into its third month, the gorgeous Pacific Northwest weather has
inspired me to indulge in the freshness and crunch of raw fruits and vegetables - of which one of the best  presentations is a cool, crisp salad. And if you have mayo and salsa in the fridge - and part of an avocado laying around - try this easy dressing!

There really are no rules for salad assembly, so use up what you have on hand and you might surprise yourself with a new winning flavor combination! I seriously wanted to add a small apple sliced over the greens, but saw that the tomato needed to be used up , so I'll save that idea for next time.

Now that there seems to be potential for actually getting a ripe avocado, and not merely green weapons, I was also inspired to use some for a chunky avocado dressing. I stretched the creamy factor with a bit of veganaise (but regular or homemade mayo would work too), along with some flavor and zip from salsa verde. You could also substitute some good flax or extra virgin olive oil for the mayo for a vegan and/or soy-free version (depending on the kind of mayo you're substituting).

Quick Salad with Chunky Avocado Dressing

Serves 1

Combine in a bowl 2-3 cups of whatever vegetables and fruit you have on hand. Today the crisper afforded me the following:

• 1 small center of a romaine heart, chopped fine
• 1 small handful shredded carrot
• 1 handful baby kale
• 1 roma tomato, sliced (or one small apple, sliced)

Season with sea salt and fresh cracked black pepper, toss to combine. Add more seasoning if desired - some fresh herbs wold be nice here too.

Chunky Avocado Dressing

Combine in a small bowl or ramekin:

• One-quarter of an avocado, peeled & chopped into chunks
• 1 T salsa verde (I used Frontera Grill Tomatillo - one of my favs!)
• 2 t mayo-like product of your choice, or good cold-pressed oil (I used Veganaise)

Stir with a fork, leaving some large chunks. Add more heat if desired. Spoon onto salad and toss lightly to combine.

Make it a Meal

Add some protein of your choice to finish it off, some great options are:

• Nuts such as almonds or hazelnuts
• Seeds such as sunflower, hemp or pumpkin
• A hard boiled egg, sliced
• Any left over baked or sauteed tofu
• A pan-seared veggie patty (GF of course)

Enjoy your quick, clean salad and soak up some sun!

Very Simple Fava Beans

The favas are flushing, and here is an incredibly easy (even during a reno) way to deal with them. 

 

• Strip them from the soft, cushy pods.
• Blanch in some boiling water for 2 to 3 minutes
• If small, proceed to seasoning and eating. If larger add the additional step:
• Pierce one end with a finger nail or a knife tip and then slip out the green bean from the white outer skin. 
• Season with salt, pepper, fresh squeezed lemon and good extra virgin olive oil
• Dig In!

For all the reasons that you should grow your own favas, check out this post.

Breakfast of Champion [Renovators]

So my fridge is on my back porch (plugged in thankfully), the stove is also on the back porch (not plugged in), and my pantry staples are beneath a piles of other displaced main floor  items in the basement.

So what's girl to do for breakfast?

After a month of living in reno chaos, I have sampled all the take-out breakfast that I can handle.  I don't really want to look at another egg for a while. Yesterday I actually had a salad for breakfast at the local tavern simply for want of something different.

So today after a particularly warm morning dog walk, what I could really go for was a cold bowl of cereal.  Having nothing you would traditionally call cereal in the house, I got creative with some of the smoothie staples in my fridge.

I got all the crunch and creamy satisfaction of cereal, but with nary a grain in sight.  Instead, I used nuts, seed, fresh & dried fruit, and two different nut milks to make a delicious, nutritious, bowl that puts the 'fast' in breakfast. So this might be a good option for anyone trying to reduce their carbs or even those on a paleo-diet(?) I'm not as well versed with that one but I know its gaining some popularity.

Grain-Free Cold Cereal

Start with a base of whatever fresh fruit you have on hand; berries or stone fruits could be nice additions later in the year and apples are always a satisfying bet. Top with nuts and/or seeds of your choice, good ones are sliced almonds, hazelnuts, pecans, hemp hearts, chia, flaxseed, or dried unsweetened coconut flakes. Add a sprinkling of dried fruit for some sweetness, flavor and texture contrast such as raisins, currants, blueberries, cranberries, chopped fig, prunes, or dried gogi berries. Top with some ice cold milk of your choice - my favorites are almond, soy, hemp or coconut (all unsweetened).  Other additions are little fresh ground cinnamon or nutmeg, and a drizzle of agave nectar or maple syrup if you have to have it sweeter but try it first and you might find you don't need to. The combinations are endless, so experiment to find your own bowl of goodness.

Serves 1

What I had on hand today:

• 1 large apple, cored and sliced into bite-sized chunks
• 1 (modest) handful of sliced roasted unsalted almonds
• 2 T of hemp hearts (a.k.a. shelled hemp seeds)
• 1 t dried gogi berries
• 1/2 cup of unsweetened almond milk
• 2 T lite coconut milk (from a can) drizzled on top

Enjoy your crunchy breakfast cereal!

Simple Summer Pleasures

Serves 1 to 100

As you may (or may not) have noticed, the blog has been on a bit of a vacation this summer, with the author being preoccupied with, among other things, a whole home energy upgrade, a ‘collateral damage’ reno of the master bedroom due to the former (working on paint and plaster as we speak), massive garage sale, and the usual summer guests & travel.  So I do apologize, dear readers, for the lack of posts.  But do not despair as food is always near the forefront of this gal’s brain, and I have been amassing photos and recipes for a deluge of posts now that things are settling down somewhat... (except for the start of The Grape Harvest, the plethora of which will undoubtedly produce its own deluge of recipes as we try to deal with a bumper crop this year…stay tuned for that one!).

In these last warm days of a beautiful summer, and the chilly march into fall, it is the simple pleasures of life that are most rewarding.  I was fortunate enough to spend two days on the edge of the Hood Canal, west of Olympia, WA, soaking up some of the best the Northwest offers: warm sun, lapping waters, a babbling brook, and the hummus-filled air of lush cedar forests. 

In this environment, one needs little more than le cose essenziali della vita – the essentials of life – the phrase that Italians use to refer to bread and cheese.  For those on a GF journey good bread can be very hard to come by, causing borderline obsession at times (this is especially true for me when seeing the simple act of swirling fresh bread in tangy-sweet balsamic vinegar and luscious olive oil).  And so with the addition of the sublimity of summer wrapped up in a garden-grown tomato (thanks Carol!) and a riff on gremolata, one need only sit back and savor the simple pleasures of life.

Making the gremolata ahead of time makes this simple meal easily portable to any of your favorite late-summer destinations, and a decadent yet easy repas for beach, trail or picnic -- a bonus when there is so much to explore and precious little time to do so.

The ‘Essentials of Summer’ Lunch

With so few ingredients, quality is key to a sublime experience: splurge on (or make!) good bread, good cheese, good olive oil, good aged balsamic and local sunkissed tomatoes.

For each person:

• Cut 2 to 4 pieces of GF bread (depending on size) – New Cascadia’s multigrain boule is my personal favorite, and pictured here
• Drizzle with extra virgin olive oil (such as Napa Valley Naturals ‘sweet and fruity’) and aged balsamic vinegar (such as Napa Valley Naturals balsamic grand reserve)
• Spread on a layer of gremolata (recipe follows)
• Add slices of your favorite cheese (Some definite winners include brie, fontina, fresh mozza, creamy chèvre…or a pungent blue for those of you that swing that way).
• Arrange slices from one medium-sized perfectly ripe tomato
• Add coarse salt and fresh-ground pepper
• Top with additional oil and vinegar if desired

(Arguably an equally sublime dish could be made without the cheese, making this vegan if you choose a vegan, GF bread like most available from New Cascadia Traditional http://www.newcascadiatraditional.com/ )

Parsley-Olive- Caper Gremolata

Makes ~ 1 cup

Gremolata is a traditional Italian condiment made of lemon zest, garlic and herbs that can vary widely in application and contents.  It has a bright green flavor that can enhance many dishes, whether added in the beginning and allowed to mellow, or at the end to provide added piquancy.  Anchovies are often used as well, and I’ve substituted them with capers and olives to mimic that umami flavor.  I’ve also added almond and flaxseed meals to help tighten this up to hold together better as a spread, but these can be easily omitted if you want a looser condiment.  The almond & flaxseed meals can easily be made in a coffee/spice grinder (more on why you should own one in an upcoming post) from whole almonds and flaxseed – any extra meal can be stored in an air-tight container in the freezer for later use.

In a small food processor or blender add the following:

• 1 large handful of flat-leaved parsley, large stems removed (~ 1 cup, packed)
• 8 oz of castelvetrano olives, pitted & drained
• 1 t capers, drained
• 1 garlic clove, peeled
• Zest & juice of half a large lemon
• 1 T good extra virgin olive oil



First pass - chunky



Second pass - smoother with the meals added

• Drizzle of agave nectar, depending on the sweetness of the lemon

Pulse/blend until everything is chopped but still chunky.  Empty half into a bowl and to the remaining half in the processor/blender add:

• 2 T almond meal
• 1 t flaxseed meal

Blend until it is paste-like and incorporated.  Then transfer to the bowl with the chunky bits and stir together.  Of course, you can leave it all chunky or blend it all depending on your desired use.  This ‘half-and-half’ scenario work well for use as a spread.  If you want some zip, mix in:

• Red pepper flakes to taste (I used probably half a teaspoon for zippy yet approachable heat)

Creamy Coconut Buckwheat Bowl

Makes 3 to 4 cups | Easily doubled

The other morning I was yearning for a substantial breakfast, but trying to be mindful of healthy options at the same time.  I looked longingly at the jars & jars (& jars!) of whole grains, but as is usual for the breakfast hour was hungry NOW and didn’t want to wait 20 to 40 minutes for whole grained goodness, and quick oats held no appeal.  Then I spied the buckwheat - perfect! 

Contrary to what the name would suggest, buckwheat is not wheat at all – in fact, it’s not even a grain.  Like quinoa and amaranth, buckwheat is given the lackluster distinction of being a psuedograin, as none are actually part of the grass family that gives us common grains.  While buckwheat can be used like a grain, it contains no gluten and it’s actually related to rhubarb (!).  As a bonus it is a great source of all eight essential amino acids, most of the B vitamins, calcium and vitamin E.[i]

If you’ve got eastern European heritage, it’s likely that you’ve come across this little wonder before as a breakfast porridge, or the toasted buckwheat called kasha as a side dish.  Buckwheat flour is also a key ingredient in Japanese soba noodles, Russian blinis and savory French crêpe galettes.  

Breakfast really is an excellent time for buckwheat groats because they are so quick to cook up – only 10 – 15 minutes depending on how soft you like them.  Add some fun flavors to the cooking liquid and you have yourself a wonderful, healthful, quick & delicious bowl of goodness!  Even better, make up a batch and store it in the fridge – then add a little milk of your choice, and either warm briefly or eat cold with fresh fruit…. Either ways is delicious!

Add to a medium saucepot with a tight-fitting lid:

• 1 c whole buckwheat groats
• ½ c lite coconut milk (canned type – could also use the beverage type for something lighter)
• ½ c water
• 2 handfuls dried fruit (I used blueberries and currants, both unsweetened)
• 1 t warm spice(s) (singly or a combo of cinnamon, ginger, clove, star anise, and/or allspice)

Give it a quick stir, put on the lid and turn to hi.  Watch it as it can be a voracious bubbler!  Once it boils, turn the heat down to low and cook for 10 to 15 minutes, until the liquid is absorbed and the grains are fluffy but not mushy.  Don’t worry, this isn’t as temperamental as rice – you can take off the lid and give it a quick stir and a taste to see where it’s at - I tend to err on the 10 minute side and then I can always go a couple minutes longer if needed.  It should in no way resemble ‘mush’ unless you prefer it that way.

When it’s ready, fluff it with a fork and then portion into bowls – about a cup per serving (this is very filling!). Top with any/all of the following:

• Milk of your choice (almond and coconut are nice)
• Fresh seasonal fruit
• Nuts & seeds (almonds and hemp hearts are favorites – shredded coconut is good too!)
• A drizzle of maple syrup, agave nectar, molasses or honey

Dig it to a tasty bowl of buckwheat for breakfast!

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[i] Wood, Rebecca. 1999. “Buckwheat” in The New Whole Foods Encyclopedia. Penguin: New York, NY. 47-9 p.

Marinated Butter Bean Salad

Makes about 3 cups | Easily doubled

These large, creamy beans are absolutely divine to marinate!  You can often find them canned in a rich tomato sauce in Mediterranean markets and they make great picnic food.  While the tomato plants are barely in the ground in Portland, this nice stretch of hot weather had me thinking of bean salad - so this is a late spring twist with radishes fresh from the garden, along with the first few basil leaves (!). 

It’s a nice, fresh accompaniment to a mezze spread that you can throw together with ingredients you probably already have in your pantry, or outside your back door.  The base is beans, celery, onion, and sweetened vinegar, and you can add to that whatever is on hand and in season.  It holds well, and like all things marinated, gets better with age.  No one will know that these are actually baby lima beans!  See, I shouldn’t have told you… just try it and be captivated by the deliciousness.

Combine in a medium bowl:

• 1 – 15 oz can of butter beans (or beans of your choice), drained and rinsed
• 1 celery heart, diced fairly finely (about a cup – leave and all)
• 1 handful of radishes (or other seasonal veggies), diced
• ¼ of a large sweet onion, such as Walla Walla or Mayan sweet, dice finely
• Small handful basil (or other fresh herbs), chiffonaded
• 5 or 6 pepperonchini[i], diced with seeds
• ¼ to ½ c of seasoned rice wine vinegar (low salt, low sugar), depending on how ‘briny’ you like it
• 1 T agave nectar
• Drizzle of extra virgin olive oil, flavored is nice to complement your choice of herbs – I used basil infused evoo in this one
• Sea salt & lots of fresh cracked black pepper

Mix all together, taste and correct seasoning as needed.  Let sit for 20 minutes at least to let the flavors meld and permeate the beans.  Serve alongside appies, or with something hot off the grill. 

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[i] Pronounced pep-per-awn-CHEE-nee, these pickled peppers may also be labeled as Golden Greek peppers, or Tuscan peppers, and can be found in both sweet and medium-hot varieties. If you can’t find these, you can substitute pickled banana peppers, or pickled veggies of your choice and a little heat such as red pepper flakes or Tabasco – you get the idea.

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.

Citrus Celebration

Makes ~ 6 cups + juice

The absolute best eating comes from local, seasonal food, picked at the peak of freshness and spared from long travel distances from farm to fork.  The second best is eating seasonally, even if that locale is a little farther away. 

In winter and the earliest reaches of spring comes the welcome blessing of citrus season.  While these fruits necessarily hail from places like Texas, Florida and California, their natural “packaging” makes them easy to ship in quantity without refrigeration.  And they are a bright light in the middle of what may seem like a fresh fruit void.  While frozen berries in winter are always a delight, a fresh citrus salad can lift the spirits, not to mention the gloom of winter rains in the Pacific Northwest.  So gather up a basket load of succulent citrus while at its best, and dream of tropical escapes.

This can be as simple or as fru-fru as you want to make it – either way it is best to take a little extra time to cut the fruit into suprêmes – a French term for cutting citrus into sections minus their membranes and pithy cushioning (check out How to Cut Supremes).  Don’t fret – it’s really easy with a sharp knife (you need at least ONE sharp knife to function in a kitchen!).  You can section them into a small bowl to check for pits and pith before adding it to the main dish, or just section off into the big bowl and try to catch them as they come.  Either way be sure to squeeze all the juice from the left-over membrane – this can be the best part!  If when you are done the salad is too “soupy” for you, drain some of the juice off and make yourself a beautiful glass of OJ or splurge with an exquisite mimosa.    

This will keep for a few days in the fridge, so make a big batch even if you are only 1 or 2.  You can serve this just as it is, or with a dollop of plain yogurt and some gf granola.  You can even turn it into a citrus salad (see below). 

And anytime you are going to make a big batch of citrus anything, consider peeling the fruit first and making home-made candied citrus peels and get flavored simple syrup as a bonus.  Talk about using it all up!

Cut into supremes a mixture of seasonal citrus, such as:

• 6 navel oranges, such as Cara cara
• 3 blood oranges, such as Minolo or Tarroco (these make the juice a wonderful magenta and offer a unique flavor too)
• 3 tangerines, like Honey
• 2 large grapefruit (or 3 small), I prefer the red varieties
• 1 or 2 Meyer lemons, sweet limes, or kumquats for the adventurous

Ginger makes this salad a potent immune booster!

With beautifully sweet-tart fruit, you may want to leave well enough alone.  Otherwise you can follow one of the following variations:

• 3-4 t freshly grated ginger OR
• A handful of fresh mint, chiffonaded  (check out Stella Culinary for a chiffonade how-to video)

If the juice is a little on the sour side, add

• A drizzle of agave syrup once you serve  (adding it to the whole batch could make overly sweet)

Citrus Celebration Salad

Dressing:

• 2 T juice
• 1 T flax oil (or hemp, or evoo)
• 1-2 t your favorite mustard
• Dash of garlic powder
• Fresh cracked pepper
• (for a twist, add 1 t garam masala or curry powder)

For each portion plate

• Large handful mixed baby greens, spinach or lettuce, seasoned with kosher salt and cracked black pepper & tossed with dressing

Top with

• ½ c citrus segments, drained
• 1 oz goat cheese, crumbled
• 1 T nuts such as sliced or slivered almonds, cracked hazelnuts, or walnuts (toasted is nice!)
• ½ T dried fruit such as currants, golden raisins or cranberries

Makes a great appetizer, side salad or light lunch.  Add a hard-boiled egg for a great dinner salad.

For a fascinating account of all things citrus, check out http://www.enotes.com/citrus-fruit-reference/citrus-fruit

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/