SALAD PRO: UNEXPECTED AVOCADO

 California is spoiling us with its produce. Year round farmer's market with seasonal produce is my personal little dream-come-true. We picked up a few fresh bursting with nutrition avocados( and here is why avocados rock )  on Sunday and put our creativity to test:

What can you do with avocados that is not a guacamole?

 You will be surprised, but actually a whole lot more then one would typically think. I am going to start with these four and I promise your guests will be blown away. The best part? It won't take you long at all!

Avocado ice-cream? Sounds crazy? Absolutely not, if you do it this way:

Avocado Honey Lime Ice-cream 

Ingredients

• 4 large egg yolks
• ⅔ cup pure honey
• ⅛ tsp. salt
• 2 cupshalf and half
• 1 cup buttermilk
• 2 Tbsp. lime zest
• 3 ripe, fresh California Avocados, peeled, seeded and pureed

 *LN tip: we also made this ice-cream using maple syrup and agave for low GI, but honey gives it by far the best consistency. 

Instructions

1. Whisk together eggs, honey and salt in a medium bowl; set aside. 
2. In a medium saucepan over low heat, bring the half-and-half, buttermilk and lime zest to a full simmer. Once liquid begins to bubble, remove from the heat. Cover and let steep 2 hours.
3. Once cream mixture has cooled, strain into another medium saucepan. Over low heat, bring to a simmer again.
4. Temper the egg and honey mixture by adding the simmering cream to the mixture in a ladle a little bit at a time while whisking. Then, return the mixture to the saucepan. Continue to simmer over medium-low heat, whisking constantly until the custard thickens enough to coat a spoon and the thermometer reads 170°F to 175°F, about 4 minutes (do not allow mixture to boil).
5. Strain mixture into a clean bowl and allow the steam to escape. Cover and chill mixture until cold (at least 3 hours, and up to 1 day).
6. Process the custard in an ice cream maker according to the manufacturer’s instructions. Add avocado purée halfway through freezing.
7. Transfer to a bowl or tub and freeze until firm, at least 3 hours, and up to 3 days. 

In the mood for some sea food? Ingredients list looks long and scary, but read close : it's really simple!

Avocado Dungeness Crab Tower

 Ingredients
8 oz.f resh Dungeness crab meat
3 oz. Roma tomato, seeded, finely diced
3 oz. English cucumber, seeded, finely diced
1 Tbsp. Italian parsley, chopped
2 Tbsp. extra virgin olive oil
1 Tbsp.r ed wine vinegar
1 Tbsp. lemon juice
Salt and white pepper to taste
2 Fresh Avocados

Basil Vinaigrette
(Yield: 1/3 cup)
10 basil leaves
2 oz. extra virgin olive oil
1 oz. white wine vinegar
1 Tbsp. shallot, chopped
2 Tbsp. Fresh Avocado
Pinch of granulated sugar
Salt and white pepper to taste

Basil Vinaigrette:
Puree all ingredients in a blender. Set aside.

Assemble:
In a bowl, combine the crab meat, half of the diced tomato, half of the diced cucumber, half of the parsley, the extra virgin olive oil, red wine vinegar, and lemon juice. Mix gently. Season with salt and white pepper.
Place a 2" wide, 3" tall ring mold on each plate. Cut avocados in half lengthwise and remove seed. Using a spoon, cut out silver dollar sized pieces of avocado. Place a few of these pieces on the bottom of each ring mold. Top each with ¼ cup of the crab mixture. Place another few pieces of avocado on top of the crab in each mold, then top off each with another ¼ cup of the crab mixture. Press down firmly, but gently. Lift off the molds, and top each tower off with more avocado rounds {full recipe}


White Chocolate Avocado Mousse 

Ingredients

• ½ cup white chocolate chips
• 10 Tbsp. sweetened condensed milk
• 6 Tbsp. boiling hot water
• 1 ½ ripe Fresh Avocados, peeled, seeded and halved
• 2 cups cream
• 1 cup crème fraiche*

*LN tip: any soft cheese ( think brie variety or softer) makes this desert heavenly! just the right proportion of sweet/salty, rich , but not too heavy - my personal favorite right here! 

Instructions

1. In a medium bowl, place the white chocolate chips, sweetened condensed milk and hot water. Stir until smooth and set aside.
2. Puree the avocado in a food processor and fold into the white chocolate mixture.
3. In a separate bowl, whip together the cream and crème fraiche. Fold into the avocado mixture. 
4. Spoon into serving dishes and allow to chill in refrigerator for 2 hours before serving. {serving suggestions}

And the least expected recipe. Margarita is not something that springs up to your mind when you think "avocado", but let me tell you : our guests were impressed. And go ahead and try it with Pomelo Pellegrino if you prefer a virgin margarita ( or for breastfeeding selves like me ). I promise , it will be a hit.

 

Kicked-up Avocado Margarita

Ingredients

• 1 ½ tsp. sea salt
• ¼ tsp. ancho (or regular) chili powder
• 2 lime wedges
• 1 ripe Fresh Avocado, seeded, peeled and cut into chunks
• 1 ½ cups crushed ice
• 3 oz. lime juice
• 2 tsp. agave nectar
• 4 oz. tequila (*LN tip: use try pomelo pellegrino for vigrin margarita)
• 2 oz. triple sec
• 3 sprigs cilantro
• 2 lime wedges, for garnish

Instructions

1. On a plate, mix together the salt and chili pepper.
2. Run a lime wedge around the rim of each margarita glass and turn each glass upside down into salt mixture, twisting gently until the rim is completely coated.
3. In a blender, combine the avocado, crushed ice, agave nectar, tequila, triple sec and cilantro sprigs; blend until smooth.
4. Pour the margarita into the prepared glasses. 
5. Garnish the rims of the glasses with lime wedges. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. {nutritional info}

Now tell me, does this qualify for unexpected uses of avocado or what? 
Any ideas that you want to share?

SALAD PRO

Now, that i've shared our salad savvy tips with you, it's time to talk about some of our current favorites around here.

These four salads are my often go-to's. Between a little sweet, a little sour, some savory, a pinch of spice and bursting with nutrition greens, it is guaranteed that all of your taste buds will be in a happy land. 

Strawberry & Goat Cheese Green Salad with Basil Vinaigrette 

 The vinaigrette:

 10 large fresh basil leaves thinly sliced 

2 tbsp white wine vinegar 

1/4 cup plus 2 tbsp extra-virgin olive oil 

Salt and pepper to taste 

The salad: 

1/3 cup sliced almonds 

6 cups (packed) torn red lettuce leaves 

1 1/4 cups sliced fresh strawberries 

2 oz. goat cheese, crumbled  

*LN tip: i love this recipe with spinach or boston butter lettuce. here is your anti-flu medicine on a plate.

{ full recipe }

Fennel and Cucumber Salad:

 

Ingredients:

4 scallions

1 seedless cucumber

1 fennel bulb

1/3 cup fresh mint leaves

one lemon

oil and vinegar to taste

salt and pepper to taste

*LN tip: our salt of choice is either celtic gray or hawaiian pink. however, if you have any black salt on hand, this salad looks simply spectacular with black specks when served on a white plate

 {full recipe}

Kale and Blood Orange Salad

Ingredients:
1 small bunch dino kale
4 small oranges
1 small shallot, very thinly sliced
high quality Extra Virgin Olive Oil
maldon salt or other large flake finishing salt
*LN tip: we've substituted blood oranges for grapefruit and other citrus a couple of times, and i am a huge fan of pink grapefruit for this version of a salad : just the right amount of sweetness for my taste.
{full recipe}


Pear and Gorgonzola green salad  

 2 lg pears, about 1 lb
  1 Tbs. fresh lemon juice
  4 oz. Gorgonzola or other creamy blue cheese
  6 C. mixed greens, washed, dried and torn into bite-sized pieces
  1/2 C. vinaigrette dressing (bottled or homemade)
  1 C. Walnuts
*LN tip: a truly simple salad, takes seconds to make and will wow your even most gourmet guests. we added thinly sliced leaks and used simply a bit of lemon juice and freshly pressed olive oil for dressing. as a variety, some slightly toasted pecans were a big hit as well.
{full recipe}


Check back for more fun nutrition next week. Exotic or domestically creative, baby-friendly or gourmet eater approved, our salad savvy and salad pro series got you covered.

Do you have some favorite go-to's? Please, share!

SALAD SAVVY

Health is always a priority in our family, and I firmly believe that a large part of one's well-being is good nutrition. We've tried many different approaches to eating, and I always lean to the all-time tested, simple, well-grown and well-made foods. A piece of levain bread with some natural sea salt, a slice of cheese or aromatic fresh olive oil is mouthwatering and as far as nutritional component goes - is a meal on its own. 

We love salads. Most of the time my dinner is a salad : it's light and easy to throw together quickly after a long day. More and more my little ones request larger portions of it in addition to their dinner plates * which we will be covering later on *, making me one happy mama. Salads are also something that is EASY to have slip into a monotonous routine, which apart from becoming boring, also looses its nutritional power, because with little variety the body gets accustomed to the food and does not absorb the nutrients well ( fun fact, isn't it? ) .

But you don't have to travel the earth to gather the best recipes possible. Thanks to pinterest, our food making routine is never boring anymore, and as we experiment with the recipes, we often end up creating more of our own versions of something delicious. Next week I will share some of our favorite salads, surprisingly simple and equally interesting. Today I want to cover the basics of what can make even the simplest of the salads delicious. 

1. Good fats. 

I think we all know by now that fats are not evil. As a matter of fact, you need fats to keep your hormonal balance in place just as much as you need all your vitamins. But, of course, differentiate between good and bad fats, and please, DO keep a balance. I highly recommend to invest into a bottle of a great olive oil - we get ours from the local farmer's market. Fresh, beautiful and so aromatic it makes you want to sit down for a lunch break right then and right there. I guarantee that the nutritional content of that product is skyrocking even though it does not come with a standard label. Sometimes I do not feel like oil of any kind, but some cheese sounds just right up my alley. Unfortunately, my little guy has a strong allergy to cow's milk, and until that's passed ( if ever), I am somewhat limited. Fortunately, there are multitudes of goat's, sheep's and other milks to choose from, which is an interesting discovery for me * i've already compiled a ton of notes to share with you! so, be on a lookout! *  As far as non-dairy cheeses go, my strong advice to stick to RAW FERMENTED non-dairy products. From my research and experience, those cheese are easier on digestion and do not mess with hormones. 

2. Sweet fruit.

Contradictory as it may sound, but add a little sweet fruit to your savory salad and you will not regret. We all know about non-sweet fruits and are pros at adding veggies, but I promise you will discover something you love and your tastebuds will thank you for it. 

3. Green base.

I cannot say enough about the importance of good green base. My personal favorite at the moment are kale and arugula, which are bursting with nutrition. Did you know that arugula,  also known by its European name, rocket, has been used in salads for a long, long time. Though it's a relative of the mustard plant, arugula was originally considered a cabbage substitute (its name comes from eruca, which is Latin for a cabbage-like leafy green). In the U.S., this flavorful green was practically unheard of until the 1990s, when it rapidly rose to popularity. Today, you can buy it fresh in nearly any supermarket, and for cheap!

• Make a salad of fresh mixed arugula, and your brain will surely thank you. A large handful of raw arugula — or about 85 grams — is an excellent source of folate, delivering 20 percent of a nutrient that helps to support a healthy nervous system.
• Fresh arugula is also an excellent source of vitamins A, C and K, which (respectively) support eyesight, promote healthy gums and contribute to your blood's ability to clot properly. 
• As for kale, here is a long list of benefits - believe me, they are all true.

 4. Spices and such. 

Here is to last, but faaaaar from the least idem on my list. It is a-mazing what a little bit of a new spice can do to your beaten up, old true and faithful salad recipe. My personal favorite discoveries have been saffron, shallots ( try them with balsamic vinegar and strawberries!) and truffle salt. My tooth is not the one of a sweet kind, and I can talk about salt for ages ( maybe we will talk about that later too...) , truffle salt is on the outmost top list of the best finds ever. Yes, it is price-y, but it is oh, so worth it! A couple ounces goes a long way and everything is just simply amazingly delicious with a pinch of that white magic dust on it. There is a difference between the white truffle and black truffle, so try to see which of the two you like most ( i do both!), and you don't have to buy it before you try - a local cheesemonger will help you out at any Whole Foods, should you want to taste it. 

DO YOU HAVE A FAVORITE SALAD? OR DO YOU PREFER JUICE INSTEAD?

FOOD AND HEALTH

 

It's the season for the farmer's markets and the time to take advantage of nature's medicine cabinet. It is now that I am an adult I understand my father, who always made sure we ate so much of the seasonal foods that we were sick of it. His rational was that "if your body doesn't need the vitamins, you wouldn't want to eat it". And you know what - I think he was right.

 Back in the day and country where I was growing up, we didn't have year round ready-available-anything-you-wish. Strawberries came in May/June, watermelons in August/September, and if you missed it - you missed it. Frozen foods were a novelty too, plus no one was really a huge fan of a soggy defrosted berries. The only true way of preserving the fresh foods without canning was to dry them, and as kids we made sure to secretly snatch a few pieces from the drying racks for "later" .  Secretly, because mom and grandma were very aware of the amounts they were preserving for winter,  but we dared anyway because that was our favorite kind of candy. The kids of today are really lucky to have it not only ready and available, but with some serious fun added. Have you heard of Funny Face Cranberries? If not - waste no time and go check out those games and movies. What a better way add some beneficial fun for kids?

 Now that the harvest is here, we played around with those cranberries and some recipes and let me tell you - when kids are allowed to be creative then can come up with some really awesome tasting stuff! ( *and they will eat it too, no problem, because THEY made it, and their friends will eat it too. This is a very interesting "side-effect" I noticed : no matter the taste, if one kid made it , another will eat it and say it was "amazing" too) 

I'll share the recipes in another post, make sure to check back for school lunches and all around fun ideas. Until then, here are some facts about foods you see at the markets every time, that you may have not known about:

PREGNANCY LIFE SAVERS

Wonderful , special and miraculous as pregnancy is, it is no secret that there are some discomforts and "side-effects" that come with it. Should you have been spared of common complains of pregnancy - count your lucky stars and then come back and count them again. Having experienced a few different variations with a few different pregnancies, here are some of my finds and solutions. I hope you find them helpful. 

ONE :  Keep your legs happy.
 
This is an absolute must for tired, swollen, restless and plain hurting legs , especially at the end of the pregnancy. "Legs" is something I use more then regular person would ( dancing and city walking you know) ,  and I am sure every city dwelling mom can relate just as much. It was not until THIS pregnancy that those "beautiful" spider veins decided to make an appearance. Ask any OB and they just shrug and tell you "it just comes with the pregnancy",  and painful as it may be, there is not much solution that I have been offered. Through trial and error I found this Mustela lotion, and after a month of using I am loving it. Reviews have told the truth, and I am confirming it too.

TWO: Face.

I found that my skin has reacted differently with every pregnancy. While there are times when you definitely can see that beautiful "glow", there are also times when those crazy hormones ( that I DO love and appreciate) play some not such fun tricks with my skin. Getting older is not helping it either. This pregnancy I have tried L'Occitane as a solution for my skin ( on a recommendation from a friend) , and LOVE it. This, this and this products are my daily routine. Make your choice as to how heavy/light you want your moisture to be, and you can adjust your routine to your specific skin's needs as pregnancy progresses by simply mixing two products together without having to go and buy a new skin care regimen. Price-y as may be, I am only 1/2 way through the products, and the set has covered me through my entire pregnancy, so I say it is definitely worth the investment.

THREE & FIVE: Hair.

Every single pregnancy I get a lovely oily scalp for the entire first trimester. Many products as there are available, I found that the combination of Nexxus natural shampoo with a pinch of BAKING SODA works best for me, making my hair look shiny, healthy, while controling that hormone induced oil production. I use the "shampoo+soda" combo the entire first trimester ( and it really is a small pinch of soda, more is not better in this case), and as the body regulates and adjusts, I found that it's a beauty trick that's great to use to cleanse your hair from the product build up once every 10 days or so. Natural and gentle - just what my hair likes during pregnancy ( and after having a baby too!)

FOUR: Body.

The beautiful and changing pregnant body goes through a lot of demands to keep that little occupant ( or a few!)  happy, so why not pamper a little? Personally, I love these two among many other products ( I change my pampering as my mood changes).  The oil keeps the skin supple and has a great ( to my nose ) aroma that can be enhanced with any natural essential oils ( just make sure what you are using is safe for pregnancy), and the lotion really does offer a great relief , especially on those "feeling-extremely-tried" days.

ps: find morning sickness remedies here

SENDING LOTS OF GOOD WISHES YOUR WAY TODAY!

HEALTH : MORNING SICKNESS REMEDIES

If you are one of the lucky ones who does not get morning sickness during pregnancy, count your very lucky stars. Genetic or not, but it seems that all women on my side of the family do not have it easy, and neither has it ever been a smooth ride for me. From my personal experience , it does not matter whether it is a natural approach only, medication help or hypnosis/relaxation , I still get sick, often to the day the baby is born.

Each pregnancy is very different, but I found that these "anti-morning sickness life-savers" have helped me every time to keep my head above the water.

 * ginger - lemon tea 
 You can buy the ready-made packets, I personally found that fresh ginger root + a slice of lemon infused with boiling water do a much better trick for me. I also do mine in a thermos early morning, so I have access to it whenever I feel like throughout the day and don't have to bother making it at that "very it" moment. A little more about ginger tea in pregnancy.

*raspberry leaf - mint infusion 
This one also can be bought it already measured packets or bulk. Mine is bulk simply because I use so much of it + fresh mint. I do not like sweet taste and much prefer raspberry leaf natural soothing and slightly tangy taste, but should you wish to sweeten it, adding a spoonful of honey to HOT beverage will make it taste delicious. I also make a large batch of this infusion in the morning, and keep some in the fringe and some with me in my water-bottle. This is my "water", literally. Play with proportions - I like mine less strong then more, but everyone is different. More on raspberry leaf tea benefits here.

* grapefruit 
The ultimate life-saver when nothing else stays in. Lot's of benefits and helps with very much needed proper digestion. Here are a few ways to can eat it, if you need ideas.

*green juice
This is my daily "must". I found that it makes me feel a wee-bit better and nausea somewhat more manageable. If it's one of those "nothing-stays-in" days, I at lest feel better knowing that a good portion of nutrition got to my system and the baby ( since juices absorb much faster)  before it ... you know.. evacuated itself. My juice is a savory combo of cucumber, spinach, parsley, celery and cayenne. But you really need to find what works for you - some ideas here.

* mineral water with wheatgrass ice cubes
An OB recommended me sparkling water with my first pregnancy and I still praise his name every time. Do make sure it is natural - not artificially carbonated. Not only natural is full of minerals,  artificial carbonation also makes things only worse ( go figure)  Through experimenting I found "my" brand of water. Trader Joe's is my friend for that - it's the cheapest there. I add 1-2 cubes of wheatgrass juice: makes it taste better for me + additional nutrition. You can buy cubes pre-made at a health food store, or make your own - it's super easy and takes about a week for grass to grow. Just soak wheat, seed in a pot and watch it grow. If you make your own, grow a bunch at the same time, because the wheat grass won't give you much juice. 2-3 cookie sheets of grass will give your about 12-16 oz of juice.

* rose oil
Ridiculously expensive, but the PURE scent of rose helps. I'm sure google has the answer why, but I'm just happy with the results.  This one works for me.

*eco-dent tooth powder
The ultimate absolute must. I think many can relate to gagging on your toothpaste. I found this powder on absolute accident in desperation and has not looked back since. Worked magic for me - I am actually looking forward to brushing my teeth and the ultra-clean feeling it leaves my mouth with.

 DO YOU HAVE LIFE-SAVERS DURING YOUR PREGNANCY? 

please, share! 

Food for health

 

For all the health conscious foodies out there - have you tried the baked apple? 

It may sound so cliche, but I served this to friends over holidays, and received so many surprised exclamations, I decided to share just in case. It is very simple and easy to make and we are all about easy here ( busy schedules plus a little crew will do it to you)

There is nothing better then a delicious desert that does your body good, right?

You will need: 

equal size apples - take as many as you want, and I do not stick by a "certain type" of an apple. Whatever is on hand works. 

equal parts ( i used 1/2 cup each for 4 apples) of nuts - i used a combination of almonds and walnuts , raisins - white and red, cranberries and whatever else you want. A diced apricot adds a nice flavor.

about 1 cup of liquid honey ( if yours is solid, run hot water over a jar for a few minutes. viola! you have some liquid honey!) 

1 TBsp of butter

about 1 cup of grape or apple juice

The process cannot be more simple:

Preheat the oven to 400*

Remove the core from your apples.  Cut the skin of the apple in some decorative shape. This is absolutely optional, and does not reflect the process or taste, but makes your simple and delicious desert that much more impressive. 

Mix together chopped nuts, raisins, dried berries and diced fruit ( if you are using it) , add honey and fill the empty cores with the mixture.  Put apples in a deep baking pan. Place a drop of butter on top and pour the juice into the pan. 

Bake for about 30 minutes or until ready ( try with a toothpick - the apple needs to be soft all the way through) and ENJOY!

I promise if you haven't tried it yet you'll love it. 

You can be as creative as you wish , adding cinnamon, cloves or other spices as you see fit. For me, nothing beats the aroma of a fresh garden apple and local honey, but sky is the limit for you imagination here. 

Have you tried this before? Do you have a favorite health conscious deserts? 

What's cookin'? From the pumpkin patch

 

It's the pumpkin season and we are loving it! 

Pumpkin patch was on agenda this weekend. Four little pumpkins came home with us. We ALWAYS carve them, so this year everyone felt that something new would be fun to do.

So, we cooked one. 

Not very poetic, but let me tell you - it was GOOD. 

And my words can be trusted because in the fridge there aren't any leftovers. Considering that 4 little mouths devoured the majority of the dish,  I'm planting this one as a permanent tradition forever. 

Ingredients: 

1 small-ish pumpkin ( sugar pumpkin would be great too) 

1-2 cups of wheat (depending on the size of your pumpkin)

a handful of any nuts ( walnuts were divine!) 

a large handful of raisins

1 - 1 1/2 cups of milk

1/2 stick of butter

 2 Tbsp brown sugar

1 Tbsp honey

cinnamon 

sea salt

 The making : 

pre-heat the oven to 375

wash and prep your pumpkin by removing seeds, strings and cleaning the inside well.

place the pumpkin on the baking sheet, fill up to 1/2 of it with wheat, add raisins, sugar, cinnamon and salt. Mix well. Place pieces of butter on top. 

Pour milk and make sure that all the grain mixture is well covered, tighten the "pumpkin lid", pour hot water into the baking sheet and put in the oven. bake for 1 - 1/2 hours. Add hot water as needed during the process.

When ready, pour honey over the pumpkin mixture and decorate with chopped nuts.

This recipe is really easy and variations are MANY. A year or so back I tried the savory version, and that one was a hit too. 

ARE YOU A PUMPKIN TYPE OF A PERSON? 

( i never new until i started cooking them)

Saturday Morning: What's cookin'?

 

{img and recipe sourse}

My sincerest apologies to my dear readers for such long disappearance. 

I seem to always underestimate the power of a new school year start combined with new season ( more holiday, really ) auditions, rehearsals and work, and completely overestimate how much I can actually do. 

Last two weeks I had another mental image of myself as a surfer that's clinging for dear life on that surfboard in the swirl of a powerful wave, happy to have the head above the water.

I'm all back on the board, though!

Fall in season, and we stumbled on a completely little random apple booth at the farmer's market yesterday with ridiculously delicious apples ( kid you not - best I've had in a long while. I wonder how much a mega hot summer had to do with it, but I'm not complaining) , so those beauties are the main item of the table for us this week.

*Side note: Did you know there is such thing as APPLE TASTING?! I never new until Emerson introduced me to it. Now I'm completely hooked on it.*( can't link to her blog only, but you can dig through archives there if you like)

 CHOCOLATE APPLE PASTRIES

1 package of dough ( i used filo dough package from Whole Foods)

3-4 large apples

1/2 a bar of dark chocolate * as dark as you can get, i went mighty 90%*

3 Tbsp lemon juice

butter

sugar 

powdered sugar for decoration

wash and prep the apples. 

cut in thin slices.

sprinkle with lemon juice - it will prevent apples from browning. 

 roll the dough and cut circles.  i used a large glass from ikea - but sky is the limit here.

 place cut dough circles on a baking sheet * well buttered*  and poke with fork

 melt your chocolate * use double boiler and just leave it in the pot untouched* and spread it on the dough

 arrange apples in spirals to your liking. sprinkle about 1 tsp of sugar on the on the top and place a small peace of butter * butter and sugar together will create somewhat caramel-like finish when baked*

bake at 375 for 20-25 minutes

  when cooled down, dust with powdered sugar and enjoy!  

Wishing you a happy weekend!

Healthy eating : Lazy ravioli

 

Summer is the best time to enjoy nature's gifts - strawberries ( or any types of berries) with lazy ravioli is our family's latest favorite. Try! I think you won't be disappointed!

INGREDIENTS: 

10 oz ricotta cheese 

1 cup of flour

1 orange

5-6 large strawberries

2 eggs

2 branches of basil

6 Tbps brown sugar

1 Tbsp rum ( or rum essence) 

1/4 tsp vanilla

2/3 tsp sea salt

HOW TO:

step one: 

 

Whip eggs with 3 Tbsp sugar until doubles in size

Add ricotta to egg mixture, orange zest, vanilla extract, pinch of salt and mix well  ( fork works great) 

Fold in 2/3 of flour, knead , shape into small circles

Boil and salt water, cook ravioli ( ready when float up!) 

step two:

heat up the skillet

take remaining sugar, add orange juice ( from half the orange)  and make a caramel

add rum or rum essence and pour over lazy ravioli

cut strawberries, decorate with basil and 

Enjoy! 

 

Saturday Morning: Chocolate truffles

 

Although Living Notes from NYC mostly focuses on style and fashion, I thought it would be fun to add a new feature : Saturday Morning series. We all need to unwind from a crazy busy week anyway. Besides, we also like to entertain on Saturdays. Why not to double task and enjoy a wonderful morning and use the same recipe for guests later, right?

From childhood, I loved waking up early on quiet Saturday/Sunday mornings. My mom had that coveted magical touch where she could turn any ordinary wholesome ingredient into something extraordinary delicious.

 I cherish those early morning memories.

I hope Saturday Morning series will help you create yours too.

CHOCOLATE TRUFFLES. 

This is one of the classic recipes that was frequently repeated on Saturdays/Sundays in our home. I was very happy to find a simplified but extremely healthful and delicious version on the site of one of my friends who is an amazing actress and just as amazing of a chef  ( who i admire , love and respect).

It's simple, fast, wholesome and delicious. Need I say more?

ingredients: 

250 gr/ 5 oz or one bar/ dark chocolate ( as dark as you can get) 

85 ml heavy whipping cream

85 ml milk *if hosting adult party, try scotch whisky instead - it will add creamy consistency and amazing flavor*

rum flavoring

2 Tbsp cocoa powder

how-to:

Break chocolate into pieces and put in double boiler to melt * do not touch until completely melted- chocolate does best when left alone*

once melted - take off the heat and add cream, milk *or whisky* and rum flavoring. keep mixing until smooth consistency ( if clumps appear, return to double boiler for a minute)

refrigerate for 2 hours * best overnight*

sift the cocoa powder 

use a spoon to get a portion of a chocolate mixture, form into balls, cones or whatever you like, roll in cocoa powder 

Enjoy, and have a lovely weekend! 

DO YOU HAVE ANY WEEKEND TRADITIONS? 

Perfect summer desert

 

{photo}

I found this recipe some time ago, and over the course of the past few weeks it's been a HUGE hit around these plains. It's very light, filling, not too sweet and a perfection for summer.

And one more very important fact: it literally takes 5 minutes to make it. 

  

Ingredients: 

150 gr { or 6 oz ( 1 package )}  blackberries

120 gr { roughly 1/2 a package}  white chocolate

1 cold egg white

150 ml {5 oz} heavy cream

2 Tbsp milk

Steps:

Melt 100 gr of chocolate with milk in double boiler { just put a smaller pot over a larger with water on the bottom and LEAVE it : a trick to making perfect melted chocolate is to let it melt by itself, without touching, mixing or any other "help"}

Blend all the berries together ( minus 4-6 for decoration) 

Run the berry cream through a sifter to get rid of seeds * nutmilk bag works great too*

Whip the cold egg white until firm meringue forms

Do the same with cream 

Carefully mix whipped egg white and cream, and slowly add melted ( and slightly cooled)  chocolate

Grade the remaining chocolate

Pour the cream/chocolate mixture into wine glasses, add berry cream and slightly swirl 

Decorate with graded chocolate and berries! 

Viola! Your amazing desert is ready and awaiting! 

{ i like to cool it for a few minutes in a freezer, but there is absolutely no need. it's ready and extremely delicious! enjoy!} 

WHAT IS YOUR FAVORITE DESERT?

Dinner: European Style.

 

We've been having dinner's "European style"  {where you don't get seated until 9pm earliest} quite a bit lately. The fact that it is light outside until 9:30pm or more, live evening concerts in the neighborhood shopping area and just the fun of warm summer nights may have something to do with it. 

That , combined with the fact of the fast , always causes me to brainstorm for tasty, healthy, quick, nourishing and nutritious recipes day in and day out. The other night I came up with something new that I absolutely loved. And judging by the fact how fast the food disappeared off the plates, I think it's safe to say that I was not the only one. You can easily adopt the recipe for fresh{raw} lifestyle.

Main course: 

1 bunch asparagus

1 onion

5 large garlic cloves

1 cup of corn 

1 cup of minced mushrooms

coconut oil

celtic sea salt

white truffle salt

dill

Side:

2 heirloom tomatoes

european cucumbers

romain hearts

garlic, dill , salt

balsamic vinegar

EV olive oil

honey vinegar

How-to:

Mince onion,  3 garlic cloves, mushrooms and dill . salt well and combine with melted coconut oil ( note: coconut oil melts at 70 degrees, so don't sweat to much, just stick the jar under warm running water. It will take 10 seconds) .  Crush 3 more garlic cloves, combine with salt and dill and press until uniformed mixture.  Cut of asparagus tips, combine with corn, add coconut oil ( melted) and mix with garlic/dill paste. { for raw version stop here}. 

Golden onions, garlic and mushrooms for about 5 minutes ( the aroma will let you know it's "there") , add asparagus mixture and sear for no longer then 5 minutes ( actually less - just until the color "pops") constantly mixing. The flavors combine and - viola - you have an amazing dinner in literally 10 minutes. Add a few drops of honey vinegar on the plate, and make sure you don't eat one.

Serve with a side of heirlooms, romane and cucumbers, garnished with white truffle salt, crushed garlic, dill and balsamic. Drizzle with olive oil if you like.

Vegetarian/vegan and raw friendly, that is fast and tastes amazing. 

 How cool is that? 

 

WHAT IS YOUR FAVORITE SUMMER RECIPE?  

PS: Did I tell you about the collaboration I've worked on for style and fashion? you can see my newest pics ( and shop!) here, updated daily. I hope you like it! Let me know what you think!

Veggie BBQ how-to

 

First of all, I want to thank you all my wonderful readers for your support and love! I am SO, SO flattered every time when I get an email or a comment from you , especially, when asking to expand on something I've posted on the blog. 

So, here - as asked - the

 Veggie BBQ how-to.

Cheese. 

 I had on hand 2 soft cheeses. I usually just check Whole Foods or Harmon's to see what's in season ( did you know there is such a thing as seasons for cheese? There is! ) which usually means two things : better tasting and cheaper.  

Hard cheeses - I gathered the remnants of what supposed to be semi hard cheeses ( but turned to real nice and firm over the course of the week in the fridge) , cut in thick pieces, removed the rind ( unless ash washed - those I keep always).

Mozzarella ( fresh)  balls. 

Veggies and things: 

Zucchini,  eggplant, colored ( red and orange) peppers, corn, mushrooms, onions - bulb and green, parsley, mint, dill, fennel, garlic, broccoli , cauliflower, potatoes, EVOO , balsamic and red wine vinegars, sea salt ( I love the Celtic Gray sea salt), coconut oil.

Shrimp and shrimp sauce.

 The process is really easy. 

I love to marinade mushrooms just a bit - crush a TON of garlic ( way more then you think you need), mix salt , olive oil and you fav vinegar in equal proportions, through a bunch of spices that smell good, and lather your mushrooms with the mixture. Leave for at least 20-30 min. An hour would be awesome. Overnight in the fridge ideal. But , hey, whatever you can do will make a difference, even 10 min. 

Cut eggplant in cubes or thick slices , rub generously with salt and leave for 20 or so min. Rinse well. Salt and water will neutralize the bitterness that eggplant has and soften it. You can marinade it afterwards too, if you wish. 

Then we just let kids be as creative as they wanted to be. On bamboo sticks ( if you are a BBQ-ing pro, you'd probably have something better then bamboo sticks. We are new to this thing) I let kids put whichever combinations of veggies they wished, with one rule - there HAD to be one chunk of onion per 2-3 pieces of veggies. 

Onions add amazing aroma and flavor. They went all creative - it was good too! The skewers consisted of something like pepper-zucchini-onion-mushroom-garlic-pepper-onion- zucchini... You get the picture. Then we grilled them as we saw fit. 

Somewhere in there were also grilled:

*corn, rubbed with coconut oil and salt.

*mushrooms ( pre-marinaded and not), sprinkles with olive oil and vinegar afterwards to maintain the softness

*shrimp.

*broccoli and cauliflower. 

*cheese on make-shift foil "plate" ( those hardened remnants) together with bread pieces - viola! cheese toasts at its best!

*simply grilled bread.

*potatoes baked in the ashes . just thrown in after the fire is gone.

What we made.

Apart from bamboo skewers, corn, shrimp, mushrooms and potatoes we did :

mushroom/mint salad:

grilled mushrooms

mint

onion

garlic ( grilled) 

olive oil

vinegar

grapes ( green go best, imho) 

cut , mix, and add fresh dill to the top. we loved it. 

grilled veggie salad:

 grilled:

zucchini

eggplant

green grilled onions * just the whole thing *

fresh: 

tomatoes ( cherry/grape would be best)

dill ( torn in pieces)

parsley ( torn in pieces)

garlic ( crushed) 

olive oil, vinegar, salt-pepper to taste. 

mix together  in a large bowl. this is a very much "camp-out salad", even though we weren't camping.

we also attempted the mozarella/cherry tomato salad but... most of the mozzarella got eaten before it made it to display, so I'll just show you would it WOULD look like, if it happened: 

img

Desert was simple. 

Watermelon, grapes, honeydew, peaches and apples. We didn't grill them. Just ate. You can cut watermelon in a very cute way - next time I will.

 img

 This time we just did my childhood old fashion method: half-moons with rind and dug in. You get dirty up to your ears. And that's what makes it taste best. I promise that we are cultured, and typically eat it with knife and fork, but ... sometimes its reaaaaally fun to forget about everything and just laugh.

I hope this helps. And considering a new weekend ( and fabulous weather!)  is approaching, I hope you spend some time outside and grill your dinners! I doesn't have to be complicated to be fun . Just do what suits YOU best, and enjoy every minute! 

Wishing you a HAPPY WEEKEND!

 

WE HOPE YOU HAVE FUN!!!