Category Archives: Recipes

Anti-Inflammatory Foods, Blogging for good health!, Recipes

Cheese Spread-The Beginning of Something Beautiful

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No time for something fancy to take to a gathering? Too tired or rushed to put much effort into a sharing snack? My “daughter-in-love” is the master of two-or-three ingredient appetizers that pack a big punch for flavor and appeal.

We needed such a hat trick the other day when nerves from life events were stretched thin, time was short, and there was an end-of-season community pool social time in a couple of hours.

We longed for a relaxing event of outdoor conversation, drinks, and shared snacks, but lacked the bandwidth for something requiring much thought or effort.

Presto! Brooke’s Two-ingredient cheese spread! Wow!

Sharing this extended vacation time post is as easy as this recipe. Expect to be dazzled!

Two-Ingredient Cheese Spread

Ingredients:

One 8 ounce/226 grams package of full fat cream cheese, softened to room temperature

Approximately 9 ounces/258 grams Trader Joe’s Corn and Chile Tomato-less Salsa

Method:

Combine with a fork. Refrigerate to meld the flavors 30 minutes. Stir and serve. Done.

Notes:

This Trader Joe’s product may not be available to everyone, so you can use a local equivalent that features “a sweet combination of corn, red peppers, onion, and a touch of heat.” The gentle heat comes from jalapeño peppers.

This recipe represents using approximately 2/3 – 3/4 of a 13.75 ounce/390 gram jar. I plan on stocking up on several jars of this Trader Joe’s salsa to take back home with me.

Serve with gluten-free crackers, whole wheat Ritz, or your favorite selection of bell pepper strips, celery, or zucchini slices.

This tastes like you spent considerable time and effort into creating. Don’t tell anyone it was a last-minute miracle!

In health and still on vacation-

Deidre

Anti-Inflammatory Foods, Blogging for good health!, Recipes

Hey Look! We’ve Got Snacks!

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Tailgate Snacks, that is …

Where did August go? Suddenly, the mornings are starting cooler and the days in North Carolina are warming to something less hot and steamy. I donned a light sweater yesterday and am wondering if I should have packed something warmer for my vacation.

Double-checking the invitation for a neighborhood tailgating event this past Saturday, I was reminded, the college football season is cranking up NOW!

Chicken wings are being safely plated for each attendee to enjoy as we keep safe distances outdoors, but we have the option to bring suitable snacks to share – prepackaged, please.

I remember eating roasted garbanzo beans once that I really enjoyed, so revisiting that concept seemed something easy to prepare in a friend’s kitchen and could be portioned out into baggies for sharing.

The basic concept is to rinse, drain, and dry the garbanzo beans/chickpeas, toss them in some olive oil with seasonings, and bake. Pretty simple and not laden with the usual detractors to healthier snacks: lots of fat from cheese, being fried, or being drowned in dipping sauce.

After perusing several methods, bake times, and flavor-enhancing spice combos, I settled on creating a crispy version with a taco flair. True to form, after preparing this easy, healthy snack, I wanted to tweak the recipe a little more. I don’t think you can do this wrong, so tweak away with your own versions to ramp up the flavor toward spicy, savory, or sweet.

Spicy, savory, or sweet?
Oh my … I got this …

Roasted Garbanzo Beans

Ingredients

For each 15.5 ounce/439g can of drained, rinsed, and dried garbanzo beans/chickpeas, use:

1 Tablespoon/15 ml olive oil

1/4 teaspoon/1.75 ml chili powder

1/4 teaspoon/1.75 ml cumin

1/4 teaspoon/1.75 ml garlic powder

1/4 teaspoon/1.75 ml onion powder

Kosher salt to taste

Method

Preheat oven to 375 degrees F/191 degrees C.

Drain and rinse the garbanzo beans/chickpeas in a colander. Pour beans onto sheets of paper towels. Use another paper towel to pat the beans off, gently rolling them around to absorb the moisture. Pick out any loose shells.

Transfer beans to a bowl, add the oil and spices, stirring well to coat each bean evenly.

Pour the prepared beans onto a large, rimmed cookie sheet. Arrange beans into a single layer, creating space around each bean.

Place cookie sheet into preheated oven, bake for 15 minutes. After 15 minutes, remove the cookie sheet from the oven to stir and rearrange the beans. Return beans to the oven and bake for another 15 minutes.  DO NOT OPEN THE OVEN. Turn oven OFF. Let the beans finish baking in warm oven for 40 minutes.

Remove beans from the oven after the final undisturbed bake; let cool two minutes; transfer crispy beans to a serving bowl.

Enjoy!

Other flavoring options might include:

– distilled vinegar/lime zest/Kosher salt

– garlic powder/onion powder/Kosher salt

– red wine vinegar/Dijon mustard/Kosher salt

– cayenne pepper/garlic salt

Because this method bakes the garbanzos to a crispy doneness, they should last a few days. Chances are, though, there will be no leftovers!

Enjoy your college football, fans.

Go AUBURN TIGERS!

Just saying.

In health-

Deidre

If you prepare this recipe, please let me know how it turned out and what flavors you used. As always, click on the MORE button below for easy sharing options.

Blogging for good health!, Habit Building, Recipes

A Healthier Way To Creamy Dressing

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How often have we created a wonderful salad full of nature’s best ingredients – maybe fresh from the garden – only to douse it with a commercial brand of dressing – littered with chemicals, alphabet soup, sodium, sugar/high fructose corn syrup, and highly processed oils?

Well, sometimes we just stick with olive oil and balsamic vinegar, but don’t you yearn for creamy goodness occasionally?

I sure do, especially since salads have become a mainstay in my diet and lots of fresh tomatoes are just outside my back door.

Since visiting Midtown Olive Oil, located in our scenic historic downtown, I found their recipe for Creamy Vinaigrette to be the perfect match for my regular salads, and does not shoot down my efforts to eat as organically as possible.

Without further ado, let’s get to the recipe, which I have tweaked to the healthier side.

Creamy Vinaigrette

1/3 cup/75 ml Extra Virgin Olive Oil

3 tablespoons/45 ml white balsamic vinegar

1 – 5.3 ounce container/150 grams plain, Greek nonfat yogurt

1-2 teaspoons/5-10 ml Dijon mustard

1 small shallot cut into chunks

Salt and freshly ground black pepper, to taste

Method

Put all ingredients into a blender bowl or bowl (if using an immersion blender). Pulse several times; scrape the sides of the container, and pulse some more until ingredients are well blended and there are no chunks left of the shallot. Store in a closed container in the refrigerator.

Pure, simple, and wholesome goodness to crown your salads.

In health-

Deidre

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Anti-Inflammatory Foods, Blogging for good health!, Recipes

Grits ‘N Eggs ‘N Stuff

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Before I became a southerner, I was an avocado and artichoke-eating California girl. While working as a teaching assistant in a GED program at Fort Ord, I received an early introduction to a southern staple: “Grits ‘n eggs.” 

Sort of.

You see, this was before I learned to speak southern.

Now, the “y’all,” and, “bless his heart,” spoken by our own 4’ 8” Georgia peach of a school secretary, were clearly understood – even by a westerner.

Since southern dishes were new to me – then, translating, “Grits ‘n eggs,” into a plate of food eluded my understanding. But our newly-wed secretary raved so much about the grits ‘n eggs she whipped up each morning for her hungry soldier husband, I thought I’d try it out.

Grits were an entirely new food group for me. Armed with instructions on what to look for in the store, I set out on how to, “fix me some grits ‘n eggs.” After scoring a bag of bonified grits, I was ready!

Bring water to a boil. Check.

Add grits and stir. Check.

Add salt as desired. Check.

What about the egg? The package said nothing about adding an egg, but I wanted grits ‘n eggs.

What’s a college educated girl going to do?

Add a couple eggs and stir!

Voila! Grits ‘n eggs!!!!

Unknowingly, I had just created my own hybrid version of “grits ‘n eggs” – even before hybrid was a word.

Not wanting to divulge my culinary ignorance, when our secretary asked how I liked these amazing “grits ‘n eggs,” I gave a tentative approval. Took me a while to learn the error of my ways through attentive listening and asking the right questions as to technique.

Like any true southerner – hey, I’ve been in the South for 40 years, so I’ve earned that label – the fine art of chopping up my over medium fried egg into my very separate serving of grits-on-the-same-plate is pure heaven – in a restaurant.

At home, I am basically a lazy cook, so I have learned to love my now named – “Fluffy Grits,” because only one pan is needed.

Lately, I’ve been kicking up nutritional and fiber values even more, and have added another acquired southern taste to the mix: Okra.

Not the breaded, deep-fried version. No, no. Plain slices of about 4-5 okra sautéed in my small pan with a bit of olive oil and seasoned with garlic salt until slightly browned.

Then I add my grits and water, stirring to make sure the grits are not clumping.

Next comes the egg. Stir/scramble the mixture until the egg is cooked.

Done and done. One pan.

“Grits ‘n eggs ‘n okra!”

My favorite breakfast. The fiber in the okra works wonders on the digestive system, and my day has one veggie in it all ready.

If you have an aversion to okra slime – fear not. Sauteed okra will not slime you.

Since stopping breaded and fried foods years ago, I have never looked back. Plain, sauteed okra is a delight – try seasoning them with a bit of Montreal Seasoning as a side dish to dinner …

Hmmm.

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In health-

Deidre

Blogging for good health!, Recipes, This -n- That

Make Your valentine Happy – with Cookies!

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We have reinvented all the holidays and festive days now – except Valentine’s Day.

I consider St. Patrick’s Day to be the start of my COVID pandemic experience. Whew!

Hopefully, people converted their Super Bowl experiences this past Sunday into something that included whoever-is-in-your-bubble-game-watching. The world does not need another surge of hospital admissions.

I hosted my first ever Super Bowl Party last year – even created a tablecloth gridiron with helmet place cards. Was looking forward to a repeat. Darn. Just me and a mini gluten-free homemade pizza this time.

So, what can be done to spread the love at Valentine’s this year? How about a batch of 5-ingredient cookies to share?

I made these at Christmas and had such a blast making and sharing, I thought I’d do the same for Valentine’s. Not sure if they will survive the mailing journey to my kids or not. I may have to send them before pictures!

All credit goes to Southern Living magazine for the original. They included a recipe card for these cookies in a mailing last year, and I converted them to gluten-free, changed the vanilla extract to almond, and added a pinch of salt. Guess they are 5.5 ingredients now.

Here’s the recipe that is easy to fix and fun to decorate – solid therapy for getting into a great frame of mind. Here’s the recipe as I converted it:

Easy Gluten Free Sugar Cookies

Ingredients for cookies

½ cup/125 ml butter, softened

1 cup/250 ml powdered sugar

1 large egg

1 ½ tsp/7.5 ml vanilla or almond extract

1 ½ cups/375 ml gluten free flour – with extra for rolling out dough – I use Bob’s Red Mill brand

Pinch of salt, if desired

Method for cookies

Beat butter and powdered sugar at medium speed with an electric mixer until creamy.

Add egg and vanilla or almond extract and beat 30 seconds.

Add flour, beating at low speed until combined.

Place dough onto floured parchment paper and roll to ¼ inch/6.35 mm thick. I had to dust the dough with additional flour to keep from sticking to the rolling pin.

Transfer the parchment with flattened dough to a cookie sheet and chill in refrigerator for 15 minutes.

Preheat oven to 375 F/190.6 C.

Cut dough with lightly floured cookie cutters, place ½ inch/ 1.27 cm apart on parchment paper-lined baking sheets. Reroll scraps, and repeat process.

Bake in batches for 8-10 minutes or until golden brown around edges. Cool completely on wire rack.

Decorating Icing

2 cups/500 ml powdered sugar

1 ½ Tablespoons/22 ml meringue powder – I use Wilton Meringue Powder

A few drops of vanilla or almond extract, if desired

3-4 Tablespoons/45-60 ml water

Food coloring gels

Mix powdered sugar, meringue powder, and the least amount of water until smooth. If you want to pipe decorations, a thicker version will be desired. If you want to cover a large surface, a thinner icing would be preferred.

Divide icing into small bowls if using food color. Use a toothpick to dip into the colored gel and then stir into icing until color is evenly distributed. A little dab of coloring goes a long way!

Spread or pipe the icing onto cookies as desired. A toothpick is your good friend if floating a smooth surface. Check out Karla’s Cookies HERE: Karla’s Cookies (teachable.com) for a free tutorial on Royal Icing.

My Valentine’s cookies are humble, but clearly filled with love. It was an excellent afternoon’s worth of creative therapy and has given me a little something to share.

Enjoy! It would be wonderful to give each of you a cookie in thanks for being such loyal supporters of foodtalk4you, but you’ll have to make your own!

Please pass along this fun recipe post on Facebook, Twitter, LinkedIn, or email and make sure to subscribe so you won’t miss the next issue.

Happy Remodeled Valentine’s Day-

Deidre

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Anti-Inflammatory Foods, Blogging for good health!, Habit Building, Recipes

Orange Obsessed OCTOBER!

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Taking a poll here. Do you eat orange-colored foods? As in pumpkin, winter squash, and sweet potatoes? Okay. Now, are you male or female? I could find no supporting studies to confirm my theory, but I know several men who prefer to never eat orange food at all.

Not. Ever. Again.

Carrots … but only if they’re raw.

Maybe they are afraid of what the fellow in this banner experienced. Alas, poor York, I knew him well.

I joined with the excitement sweeping across the country as temperatures began to drop and Dunkin’ Donuts brought back all things pumpkin.

A pumpkin latte is not a waist-slimming or healthy meal replacement beverage, but there have been two in my life since the start of September. I’m still waiting for that perfect day to eat my ONCE yearly glutenous, pumpkin donut. It will be a fine moment!

I do adore pumpkin treats. Rather than grabbing an expensive gluten-free crust for my pumpkin pie, I will often just omit the crust all together and bake my pumpkin filling in a greased baking dish.

Pumpkin pudding, anyone?

A recipe came to my inbox the other day from the blog paleomg.com for Pumpkin Chocolate Chip Oat Bars. She apologized for them not being paleo because of the oats, and she – like I have – returned to eating gluten-free oats with no ill effects.

But I just can’t leave a recipe alone. I’m always tweaking ingredients to make recipes more nutritious.

This recipe checks so many brain food boxes: all the benefits of colorful food, dark chocolate, whole grain, Omega3 fatty acids, fiber, more Omega3s, protein, eggs (remember last week’s Adam’s apple?), walnuts (did they pop out of my navel?), more protein – check, check, check.

So, here’s my first dive into pumpkin-inspired recipes, and I’m so pleased with the results. I hope you will try these.

Pumpkin Chocolate Chip Oat Bars 2.0

Ingredients

3/4 cup/175 ml canned pumpkin puree (The original recipe uses ½ cup/125 ml, but I added dry ingredients that would need the added moisture)

1 cup/250 ml runny nut butter (almond or cashew)

Note: I made my own nut butter using a food processor and soaked, unroasted cashews. Make sure you soak the cashews for one hour. The goal is to not have a dry nut butter as the bars will be too dry and crumble. I added some avocado oil and a small spoonful of coconut oil until the consistency was to my liking.

2 extra-large eggs

¼ cup/50 ml maple syrup

¼ cup/50 ml brown sugar – or less

Note: This is me adding sugar to a recipe! I’m usually eliminating it, but when I tested the batter, it was just off, so I added just a small shake of brown sugar from the bag. It wasn’t much, but it did the job. These are not overly sweet tasting at all. As I have mentioned in the past – sugar makes you want more sugar – so I don’t use a lot of the stuff.

1 teaspoon/5 ml vanilla extract

1 ½ cups/375 ml gluten-free old-fashioned oats

2 teaspoons/10 ml pumpkin pie spice

½ teaspoon/2.5 ml baking soda

Pinch of salt – I used a little more because my nut butter lacked salt

½ cup/125 ml mini-dark chocolate chips. The original recipe calls for 1 cup/250 ml of regular-sized chips, but mini-chips seem to go further and I did not want the chocolate to overpower the pumpkin.

My additions that make this good for you:

¼ cup/50 ml collagen hydrolysate

2 tablespoons/ 30 ml of hemp seed hearts

Cute squirrel eating a walnut

2 tablespoons/30 ml ground flax seeds

¼ cup/60 ml chopped walnuts

You may need a few spoonfuls of coconut flour at the end if the batter seems too wet. Add a bit at a time, stirring well after each addition.

Instructions

Preheat oven to 350 degrees F.

Grease an 8 x 8-inch baking dish.

In a medium sized bowl, stir together all the dry ingredients.

In a large bowl, whisk/mix the wet ingredients.

Add the dry ingredients to the wet ingredients, incorporating well. If the batter/mix seems too wet, add a bit of coconut flour, a spoonful at a time, stirring well after each addition.

Pour/spoon batter into prepared pan. I sprinkled about 1 tablespoonful of turbinado sugar(*) on top just to dress things up.

Bake 45-50 minutes. Start checking for doneness at 45 minutes – mine was starting to get a little too brown on top but the toothpick test revealed a still wet interior, so I put some foil over the top and continued to bake it until it was obviously done on the inside.

When fully baked, remove from oven to cool. After 5 minutes, slice using a serrated knife. I easily cut mine into sixteen squares. Just enough to go with a cup of coffee for special fall morning breakfast outdoors.

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In health – Deidre

(*) Turbinado Sugar is darker and less fine. It is also known as raw sugar.

Blogging for good health!, Recipes

Ode to Fall

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In the southeast of the United States we are still sweating. The sun still streams down on us as we harvest the last of the dwindling tomatoes from the garden. We keep an eye on each wave in the Atlantic for tropical development into a hurricane.

But the air is different. For several weeks – maybe the whole month of August – there’s been a subtle difference in the weight, feel, and smell of the air.

Fall is for connoisseurs of subtlety. Similar changes happen in reverse with the arrival of spring, but fall is like a fine wine, with gentle undertones and aftertastes. If you are more of a red or white wine drinker, spring is probably best appreciated by your senses.

Give me fall!

Dogwood trees are still green but with a gentle blush creeping into their leaves. Flower petals silently float off their perches after a puff of breeze or slight touch; while hummingbirds stay at their feeders longer, grazing on every garden bloom for that last sip of nectar in preparation for their long flights south. Glorious butterflies dancing from flower-to-flower – each one adding its own color show.

Granted, the joy of gradually turning in to the home and hearth will look and feel different this year. We have spent most of 2020 already gathered in. We long to take flight.

The seasons and the school calendar say otherwise.

There’s abundant time to enjoy fall activities outdoors. I am looking forward to a socially distanced lawn concert at a friend’s house this coming weekend. Cooler temps – when they arrive – will mean I can safely have friends over for dining alfresco, playing lawn darts, or corn hole. Maybe, I’ll finally get a gas fire pit so we can extend outdoor social distancing into cooler weather.

I’ve already added pumpkin spice to my oatmeal/steel-cut oats/buckwheat/hemp/collagen morning cereal. That recipe I shared earlier this year is now new and improved, so here it is:

Super-Powered Oatmeal 3.0

Serves 2-3 (So hearty, you don’t need as much!)

Ingredients

1/3 cup gluten-free oatmeal

1/3 cup gluten-free steel cut oats

1/3 cup gluten-free buckwheat

¼ cup hempseed hearts

3 Tbs collagen hydrolysates

Pinch of salt

Cinnamon /OR/ Pumpkin Pie Spice

Vanilla

1 ½ – 2 cups almond milk or water

Method

Throw it all in a small pan; cook on medium until bubbly; reduce heat and continue to cook, stirring occasionally.

Purists may want to add the vanilla at the end.

Variations on milk depend upon how creamy you want your cereal, and on how much steel cut oats you use – geez, who really measures this stuff? I put all the oats and buckwheat into a one cup measure and eyeball equality.

If you have not whipped that sweet tooth into shape, a modicum, (small quantity), of brown sugar may be added to the pot – really, with all the vanilla and cinnamon, that’s it.

Find a small, cute bowl to add to the experience. You just don’t need a huge serving.  Top with a bit of fresh fruit, if desired. I used mango in mine.

Enjoy the process of these shifting seasons. Lean more into the changes and the subtleties therein rather than mourn the loss of an ‘endless summer’ mirage.

In health,

Deidre

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Anti-Inflammatory Foods, Blogging for good health!, Recipes, This -n- That

The Birth of a ‘Mater Sandwich

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In the American South, there are moments in midsummer of sublime satisfaction when the tomatoes start to ripen and are plucked off the vine. The moment comes only after impatient sweet anticipation while crafting the perfect ‘mater* sandwich.

To the rest of the English-speaking world, it is a tomato* sandwich.

Humble and pure, two slices of mass-produced factory bread smeared with the region’s favorite mayonnaise, a slice or two of vine-ripened tomato, with some salt and pepper, create summertime heaven on earth for many.

My favorite gluten-free bread does not live up to this image – not even a little bit. Plus, I can hardly remember when I have eaten two slices of bread at once anyway. Just too many carbs.

The mid-night visitation of belly angst from glutenous bread is just not worth it.

What to do?

There are rare times throughout the years – certainly not in 2020 – when eating at a fine restaurant with its own version of predinner slices of sourdough bread, I would indulge just so I could dip my fragrant bread into some of their fine olive oil with pesto.

I suffered no ill effects from such gluten indiscretions. Hmmm. Did the glorious atmosphere of the festive meal simply sweep side-effects away? Or was there a reason here?

Sourdough bread is a fermented food! Duh. If I made the stuff, I might have put two-and-two together.

It is fermented from lactobacillus cultures (great for the gut probiotics); but unfortunately, the cultures do not survive the baking process. However, a helpful byproduct is created: lactic acid.

Turns out, lactic acid lowers the naturally occurring phytates in grain-based bread. I refer you to page 105 of my first book, Toolkit for Wellness, where you will learn, phytates block our ability to absorb minerals from the food we eat.

So, for my tomato open-faced sandwich, the occasional bread indiscretion is well-tolerated on sourdough bread.

Let me show you what I did:

Spread some fresh homemade basil pesto onto a slice of lightly toasted sourdough bread.

Here’s the recipe for the pesto:

Sweet Basil Pesto

Pesto can be a great spread on crackers or bread, or as a great way to zip up the flavor factor in veggies, seafood, or an omelet!

Ingredients

2 cups/500 ml fresh sweet basil leaves, packed

½ cup/125 ml Parmesan, Parmesan-Reggiano, or Romano cheese, grated

½ cup/125 ml extra virgin olive oil

1/3 cup/75 ml walnuts or pine nuts (activate nuts first!)

3 cloves garlic

Salt and fresh ground pepper to taste (I use not quite a ½ tsp/2.5 ml of Kosher Salt and about the same of black pepper)

Method

Using a food processor, pulse the nuts a few times.  Add the garlic cloves and pulse some more.  Add the basil and pulse until in fine pieces.  With the food processor fully on, slowly pour the olive oil through the shoot.  Stop to scrape the sides down and add the grated cheese.  Pulse until combined.  Add salt and pepper and pulse a few more times.

The pesto is ready to use.  I store mine in small jars and float additional olive oil on top as a seal. 

Back to the sandwich: Add slices of fresh-out-of-the-garden tomato with salt and pepper to taste.

Add slightly mashed avocado on top with salt and pepper to taste. Smashing the avocado first helps it stay in place better.

There you are.

  • Less bread overall, but great bread that is even good -ish for you.
  • Pesto for fragrant greenness with
  • Health-promoting garlic
  • Olive oil for healthy monounsaturated fat and,
  • If using walnuts, omega-3s fatty acids as another anti-inflammatory
  • Fresh tomato – high in heart healthy lycopene as well as vitamin C, K, potassium, and folate

The addition of avocado finishes turning this tomato sandwich into a powerhouse meal. As a transplant from California, this girl loves avocados!

  • High in vitamins and minerals (remember, the sourdough bread helps our bodies absorb those minerals), avocados are naturally low in sugar and high in fiber. In fact, a great snack is one half of an avocado – keeps you full thanks to the fiber. Avocados do have fat, but it’s monounsaturated fat which is a good fat that helps lower cholesterol – when eaten in moderation.

There you have it! Something delicious and satisfying, with a yummy factor through the roof.

Many of our readers are in countries using metric math. My apologies for having ignored your needs before. An author friend of mine living in Greece was inquiring about measurements for last week’s post about iced coffee.

My coffee scoops are 12 grams each; so, a totally of 24 g coffee is used. The filtered water would be 750 ml.

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Thanks!

In health-

Deidre

Blogging for good health!, Recipes, This -n- That

Iced Coffee – Hot Weather Refresher!

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How old were you when you found out …

As people endeavor to write something nice on Facebook – read, not controversial – there are many posts going around giving others a chuckle or a moment of amazement. The “how old were you when you found out …” posts are giving many of us a smile. Very often, the answer is, “just now,” and we scratch our heads wondering how we managed to miss that.

I was ten years old when I found out there was a “p” in raspberry. That revelation totally rocked my boat. Welcome to the wonderous world of silent letters, Deidre.

There was a contestant on a recent baking show challenge who pronounced the “p” in raspberry. He managed to say “raspberry” with its “p” smoothly and naturally.

Gotcha! You just tried it! When I do it, the “p” sounds forced.

Okay, I’m going to throw in here for once. This is Sheree, the editor, by the way. I just make things pretty around here.

I was twelve when I found out Captain Janeway did not really exist; and therefore, I was never going to be a star ship captain, leaving earth to go where no one has gone before. Yes, I was a little naive as a child, I must admit.

I do think, however, Captain Janeway probably did consume lots of iced coffee on her adventures!

Well, how old were you when you found out how to make good iced coffee?

For me, the answer was, “Today!”

The tannins found in iced tea are major culprits for causing my acid reflux issues. Try going through the summertime in the South without iced tea. It’s bad enough I stopped drinking sweet iced tea.

Another favorite for when the temperatures and humidity soar is iced coffee, but there’s an art to creating the perfect glass of iced coffee that had previously eluded me.

#1 rule I discovered long ago was, you can’t take fresh brewed hot coffee, let it cool, and pour over ice.

#2 rule was that it must be cold-brewed

Cold-brewing is a start but throwing ground coffee into a pot of water and sticking it into the refrigerator overnight made a brew that was not smooth.

While taking a lovely and well-socially-distanced vacation to Myrtle Beach, SC, at the end of June, I ate out only twice. Both times were at the Blueberry Grill, sitting outside on their gorgeous patio resplendent with flowers and man-made misted breezes.

Ahhh …

The morning was way too warm for hot coffee, so I tried their iced coffee. When the waitress set my glass down, it looked just like my companion’s iced tea. It was light and clear, just like the iced tea. Well, I was astounded at the smoothness of this iced refreshment!

Since returning home, I have been on a quest to duplicate this wondrous brew; and I’m getting closer and closer to my ideal. If my readers can improve upon this method, I’m all ears, but this is what I have developed.

ICED COFFEE

2 scoops of ground coffee – my scoops are about 2 ½ Tbs

3 cups filtered water

Method

Place ground coffee in container and add water. Period. Wait one hour.

Pour brew through a paper coffee filter into another container.

Add cream if desired. Pour over ice in tall glasses. Enjoy!

Want sugar? Hmmm. Try it without first. This is so smooth you may not need to cover it up with sugar.

That’s how I learned to drink coffee black: start with a good cup of coffee!

By subscribing to foodtalk4you, you will receive a thank you gift of “25 Easy Tweaks,” and links to each new post in your email.

Stay cool!

Deidre

Anti-Inflammatory Foods, Food Talk 4 You!, Recipes

A Dickens of a Time As This

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So many thoughts are being spun about our current predicament. See if these words are not spot on:

“It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the season of light, it was the season of darkness, it was the spring of hope, it was the winter of despair, we had everything before us, we were all going direct to heaven, we were all going direct the other way – “

Little did we know, sitting in English Lit class so long ago, this prose penned in 1859 by Charles Dickens as the opening of Tale of Two Cities would apply to us in 2020 in such profound ways.

Just one day of following the news feed will see his words pop off the page as the conferences, sound bites, interviews, statistics, reflections, and insights parade across our screens.

Everyone has become a philosopher of late; I will not try to add to the fray of who says it best. But we would be all amiss if we were not looking at our personal values through a wiser lens.

What is important, lasting, and of value?

Stocks, 401-Ks, and wages may decline or even vanish.

Time is my only commodity.

I do not even know how much of it I have. My portfolio could be fat or completely running out.

Doesn’t really matter. The only time I have is this second. How will I spend it?

How are you spending yours?

Food for thought.

Now, for a different kind of food talk. Since we are all pretty much cooking 3 meals a day lately, there will be several recipe ideas in the coming posts.

Facing fewer trips to the grocery stores prompted my concerns about fresh vegetables. As a card-carrying broccoli fanatic who can consume an entire head of steamed broccoli at one sitting, I was more than a little concerned about how I could stretch my broccoli purchases.

The answer came in the form of broccoli salad. Raw veggies fill us up faster than cooked – and retain their nutrients – not to mention the fiber factor is ramped up.

Before the recipe, let’s look at an optional ingredient to these salads: cold, cooked rice. Why? Well there’s some magic involved…

First remember, moderation in all things.

You are going to learn a cleaver hack can circumvent the carbohydrate load of (starchy) rice – BUT, even if employed, it can be overdone to our detriment.

You may already be taking a probiotic supplement or may be consuming fermented foods alive with healthy bacteria to boost the population of good bacteria in your colon. Great.

Have you heard of pre-biotics?

A pre-biotic is the non-digestible part of food – think fiber and in this case, starch – that goes through the small intestines unchanged only to land in the large intestine/colon where it is fermented and used as food for the bacteria living there.

Well-fed good bacteria equal a happy gut. Happy gut equals happy body.

Seems the starch in hot-off-the-stove rice or potatoes will act like any other carbohydrate: turn into sugar, cause blood sugar spikes coupled with the need for more insulin to process, and will contribute to weight gain.

Enter cold rice or potatoes (potato salad), and the starch goes through the small intestine unabsorbed – no blood sugar spikes – and arrives in the large intestine/colon ready to feed the troops in the fermentation process. Yay.

Do not sit down to a large bowl of potato salad by yourself. Cold pizza probably won’t work either.

Moderation!

Now – on to the recipe full of goodness that will contribute to a healthy gut, leave you full and satisfied, and will stretch out the broccoli – or Brussels sprouts – to last between less frequent trips to the store.

Broccoli Salad With Options

Ingredients for salad

1 small broccoli crown or a combination of broccoli and Brussels sprouts – cut broccoli up into small florets, and cut Brussels sprouts in half, lengthwise, and thinly slice horizontally

1 large carrot, grated

Fresh parsley, chopped

1 Bell pepper – red ones have more Vit. C – diced

Handful of pumpkin seeds

Optional salad ingredients:

Handful of dried cranberries

1 cup cold, cooked rice

Parmesan cheese, grated

2 stalks celery, diced

Ingredients for dressing

Duke’s mayonnaise – quantities vary … sorry. How big is a large dollop? I do not like super-creamy green salads. I use just enough to glue things together. Remember: moderation.

Sour cream – about the same amount as the mayo

Juice from ½ lemon – this I know for sure!

Salt and pepper to taste

¼ cup hemp seeds

Splash of milk of choice to thin the dressing

Method

Using a large mixing bowl, make the dressing first. Throw everything in and stir to incorporate. The amount of dressing you have along with your personal preference of salad wetness will guide how much broccoli and/or sprouts you will use overall.

Prepare the salad ingredients and add to dressing, stirring to combine after each addition.

This probably benefits from some chilling time to meld the flavors, but it is not necessary.

I like serving this with halved cherry tomatoes.

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Done and done. A little goes a long way. My quarantine go-to salad. Ingredients vary. Last week, I had no Bell peppers or carrots, so I added the celery and created an all green version. Parmesan is a nice flavor enhancer as well – add only if you need to ramp up the saltiness.

A big shout out to my dear friend and editor-in-chief, Sheree Alderman, who is making a gradual comeback after a host of life-challenging conditions and surgeries. Love you, girl! We are in this together!

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In health-

Deidre