Feb/March 2011
A fresh take on food
Contents Nutrition Simplified Sexy Foods... pg2 Features Gnosis Chocolate... pg3 Eating for a Healthy Heart... pg9 Simplicious Picks... pg In the Pantry Green Tea... pg6 Honey... pg7 Recipe Box Truffles... pg3 Mushroom Dumplings... pg4 Beet Chips... pg4 Chicken Taco Soup... pg5
Contributors Brannon Conza is a professional photographer serving NY's Hudson Valley and Fairfield Cty, CT. Although she specializes in child & family lifestyle portraiture, her love of cooking, photojournalism and advertising has led her to several side projects including product shoots and food photography. Brannon is Simplicious Magazine’s Photographer and Food Stylist. www.brannonphoto.com ◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦
Chelsea Fyrberg is a holistic nutritionist and the owner of Nutrition Simplified, a wellness consulting company in Southern Maine. She is devoted to inspiring and motivating individuals to create positive changes, resulting in a healthier and happier lifestyle. Chelsea writes the Nutrition Simplified column for Simplicious Magazine. www.nutritionsimplified.net
Curry Cauliflower Soup... pg5 Swiss Chard Tart... pg7 Almond Crusted Chicken... pg8 Juevos Rancheros... pg8 Halibut w Curry Carrot Puree... pg10 Cauliflower Kimchee... pg10 Dried Apples... pg10
Simplicious Magazine. Feb/March 2011
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Nutrition Simplified: Sexy Foods
Turning up the heat and talking sexy foods – that is aphrodisiacs, of course! Aphrodisiacs are elements that have been claimed to evoke or stimulate sexual desire. Researchers are finding that some foods stimulate production of hormones and other chemicals that affect our libidos. What they don't know is whether those chemicals are produced in high enough quantities for us to actually notice the difference. According to the FDA, aphrodisiacs have no scientific basis and are simply a myth. While this may be true, many people swear by the effects of certain foods. One thing is for sure – our ancient ancestors may not have had much scientific backing, but it seems they sure did know a thing or two about sex drive! Bananas: To this day, Central Americans drink the sap of the red banana as an aphrodisiac, while Hindus regard it as a symbol of fertility. A banana left on a doorstep indicates that a marriage is about to take place. This shapely and nutritious fruit contains the bromelain enzyme said to enhance the male libido. Champagne: Known as the "drink of love," champagne is commonly associated with celebrating. Due to its bubbles, champagne hits the bloodstream quickly and warmly intoxicates the body. Studies have shown that the aroma of dry champagne matches that of the female pheromones, chemicals produced and secreted to attract the opposite sex. Chocolate: This feel-good food goes hand in hand with euphoria for a reason. Chocolate helps the brain release our “happy” hormones, serotonin and phenylethylamine. The Mayan civilizations worshipped the cacao tree and called it "food of the gods." Rumor has it the Aztecs would melt and drink chocolate each day to enhance their sexual abilities. Figs: Said to be Cleopatra's favorite food, these sweet, purple fruits are sexy in both appearance and texture. To the ancient Greeks, they were "more precious than gold" and many cultures associated figs with fertility. Honey: In ancient Persia, couples drank mead, a drink made from honey, every day for a month after they married in order to, well... you get the idea. Honey is rich in the B vitamins that are needed for testosterone production, as well as boron, which helps the body metabolize and use estrogen. Oysters: We can’t go without forgetting the classic sexy food. Romans consumed oysters for their aphrodisiac qualities. Raw oysters are very high in zinc, which is known to raise sexual potency in men. Without proof, it’s up to you to decide whether aphrodisiac properties really exist. Isn’t the fun in the unknown anyway? Go ahead and indulge in a sexy feast. There’s certainly no harm in trying…
Double Whammies: Get more bang for your buck with these sexy food combo’s… • Chocolate dipped bananas • Figs drizzled w honey • Champagne and oysters
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Chocolate Nib & Rose Hip Wine Elixir…
Turn your everyday table wine into a healthful tonic by infusing it with herbs and spices! Cocoa nibs, ground up cocoa pods, are a Mayan superfood, rich in antioxidants. They are also an excellent source of magnesium which is vital for heart health and relaxation. Rose hips are loaded with Vitamin C and bioflavanoids, helping to strengthen the heart and vascular system in addition to other organs. Both cocoa nibs and rose hips can be found at your local health food store. Place a tablespoon of each in a decanter and pour in your wine. You can also wrap the rose & cocoa in cheesecloth for easier extraction. Let steep for at least one hour before drinking. The longer it steeps, the more potent the flavor and health benefits will be.
Simplicious Magazine. Feb/March 2011
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Gnaw on some Gnosis… Chocolate! As a holistic nutritionist, trained at the Institute of Integrative Nutrition, Vanessa Barg began making chocolate as gifts for her clients. Mixing beneficial herbs and supplements into her cocoa creations provided a tasty way for her clients to take the supplements and medicinal herbs she was recommending. As Barg recalled, “It was easy for them to come up with excuses for not taking pills, but no one forgot to eat chocolate!” Serving up a two-for-one, her chocolate bars were satisfying her clients’ sweet tooth and also nourishing their body. Finally, a guilty pleasure they wouldn’t feel guilty about! Soon, calls started coming in from stores, who wanted to carry her product. What began as a hobby, exploded into Gnosis Chocolate, and has grown solely by word of mouth- a true testament to Vanessa and her chocolate products, which are all handmade and raw/vegan. Hold the Hershey… raw/vegan chocolate?! Why, yes...it’s only natural. Barg explained to Simplicious that there is an enormous difference between raw and cooked chocolate. Normally chocolate beans are heated over 300˚ during the roasting process. The high heat can destroy and denature many of chocolate’s inherent health benefits. Raw chocolate beans, on the other hand, are dried at low temperatures instead of roasting, so they retain more of their natural goodness. Nutritionally speaking, raw chocolate contains more antioxidants, vitamins, minerals and healthy fats than the standard counterpart. And since dairy knocks out the antioxidants of chocolate, Vanessa leaves the milk to the cows and keeps her chocolate vegan. Gnosis offers 18 varieties of chocolate bars, but their special Valentines Day chocolate selection is particularly exciting and includes a Hot Chocolate Elixir with seven aphrodisiac herbs and Passion Collection Truffles (Aphrodesia, Passionfruit, and Wild Rose White Chocolate). Visit Gnosis Chocolate online to learn more.
SAVE!!! on GNOSIS CHOCOLATE
A special treat for Simplicious readers... Enter the code "SIMPMAG10" and receive 10% off your online purchase of Gnosis' 2oz chocolate bars. Offer valid during the entire month of February 2011.
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Truffles 1 lb good quality chocolate (8 oz bittersweet, 8 oz semisweet) 1 ¼ cup heavy cream 1 tbsp instant coffee 2 tbsp liquor, such as Chambord, Grand Marnier or Kahlua Place chocolate in a glass bowl. In a small saucepan, mix instant coffee with the cream and bring to a boil. Pour cream over chocolate and cover the bowl with plastic wrap. Let the mixture sit for 5-10 minutes. Add the liquor and stir until smooth and well combined. This makes a very basic ganache. Let the ganache sit until room temperature and firm. Scoop teaspoons of the ganache out onto a parchment lined baking sheet. Roll gently between palms to form into balls, and then roll in desired coating (Confectioners sugar, Cocoa powder, Chopped nuts, Shredded Coconut). Refrigerate to set. Store in the refrigerator until ready to serve. Simplicious Magazine. Feb/March 2011
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Mushroom Dumplings Serves 6-8 as an appetizer
If you don’t have a bamboo steamer to cook the dumplings, you can use the steam/saute method in a standard saute pan. Place the dumplings with the saute pan, making sure they aren’t touching, then add a small amount of water, enough to just barely cover the bottom of the pan. Bring to a boil, cover and let steam for about 5 minutes, then drizzle in some oil, and brown the bottoms. Dipping Sauce ¼ cup soy sauce ¼ cup rice wine 2-3 tbsp maple syrup 1 tbsp sesame oil Pinch of chili flakes Sliced scallions Combine all ingredients and reserves until ready. ◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦
Beet Chips with Herbed Goat Cheese Dip
These dumplings are made using wonton wrappers. You can find wonton wrappers in your local grocery store, near the tofu, or at an Asian market. 1 large clove garlic 1” ginger 4 scallions 8oz shiitake mushrooms, cleaned & stems removed 8oz crimini mushrooms, cleaned & trimmed 4 cups shredded Savoy cabbage 2 tsp sesame oil 2 tbsp soy sauce Wonton wrappers Dipping Sauce (recipe follows) In a food processor, pulse the garlic, ginger and scallions until minced. Add the mushrooms and pulse until minced. In a large sauté pan, heat a couple tablespoons of canola oil. Add the mushroom mixture and cook until the liquid had evaporated out. Add the cabbage, soy sauce and sesame oil and sauté until the cabbage has wilted. Season with more soy sauce or sesame oil to taste. Let the filling cool. Lay out the wonton wrappers. Place a tablespoon of filling in the center of each. Dab water around the edge of the wrapper, so that it will stick together, then fold over from one corner to the other, forming a triangle. Press firmly around the edges.
Simplicious Magazine. Feb/March 2011
Beet chips are a tasty and healthy alternative to potato chips. Keep in mind that they shrink substantially as they are baking, so use the biggest beets you can find. Beets 4 oz goat cheese, room temp 4 oz mascarpone cheese, room temp 1 garlic clove, minced 2 tbsp fresh herbs, chopped Salt and pepper Preheat oven to 250˚. Peel and trim the beets. Slice them to 1/16” thickness on a mandolin. If you don’t have a mandolin, then slice them as thin as you can by hand (be very careful doing this!). The thinner the cut, the faster they bake. Spread beet slices out on a parchment lined baking sheet. If you want to keep your chips flat, then cover them with -4
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another sheet of parchment, and weigh down with another baking sheet during the cooking. Place beets in the oven and bake for about 2 hours. Remove and let cool. The chips will crisp up as they cool. Meanwhile, make the cheese dip. Place the cheeses and garlic in a food processor and process until well combined. Add the herbs, and pulse to combine. Season with salt and pepper to taste. Reserve. ◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦
Chicken Taco Soup Serves 6-8
This recipe is a fun twist on taco night. Feel free to get creative with ingredients and toppings! 3 celery stalks, chopped 1 small onion, chopped 3 cloves of garlic, minced 1 15oz can chopped tomatoes with mild green chile 1 32oz box chicken broth 1 package of boneless, skinless chicken thighs, chopped into small chunks ½ head napa cabbage, chopped (this replaces the lettuce normally in tacos) 1 cup baby corn, chopped ½ a package of chipotle taco seasoning mix For topping: Sour cream Shredded cheddar cheese Crushed corn chips In a soup pan, sauté the onion and celery in a tablespoon or so of olive oil until tender. Add in the garlic and sauté for another minute then add in the rest of the ingredients. No brain science here. Simmer until the chicken is cooked through and starting to shred. To serve, fill soup bowl with Chicken Taco Soup, sprinkle with cheese, and a few crushed corn chips then top off with a dollop of sour cream.
1 small onion, chopped 2-3 garlic cloves, minced 1” ginger, minced or grated 2-3 tsp red curry paste 4 cups chicken broth ½ large head cauliflower, broken into florets (about 8 cups) 1 cup chickpeas (canned, drained, rinsed) 4-6 oz baby spinach leaves 1 cup coconut milk In a medium sauce pan, sauté the onion, garlic, ginger and curry paste for 2-3 minutes, until fragrant. Add the broth, cauliflower and chickpeas. Bring to a boil, reduce heat and simmer until the cauliflower is fork tender, but not falling apart. Add the spinach and coconut milk, and simmer for another 5-10 minutes. Season with salt and pepper to taste. ◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦
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Curry Cauliflower Soup Serves 4-6
Simplicious Magazine. Feb/March 2011
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Tea Time An old Japanese monk named Eisai glorified green tea as a “miraculous medicine,” and for centuries the Chinese and Japanese have been drinking this liquid gold as a staple of their daily diets. Now science is supporting what our Asian neighbors have known for thousands of years, revealing green tea’s ability to protect against cancer, heart disease, diabetes, as well as many viral and bacterial infections. Tea leaves, from the Camellia Sinensis plant, are packed full of antioxidants, particularly a powerhouse group called catechins. When the leaves are picked, they are either immediately steamed, to create green tea, or allowed to dry and ferment, creating black tea. The fermentation process destroys a many of the catechins found in the fresh tea leaves, leaving black tea severely catechin-depleted. However the steaming of the leaves, as for green tea, preserves the catechin content, which positively affects six different aspects of our health… 1-Anti-Cancer: The catechins in green tea have been shown to both inhibit the growth of and destroy cancer cells without affecting healthy tissue. They also interrupt the blood supply to cancer cells, effectively starving them and encouraging their self-destruction. 2-Insulin Activity: Catechins have a positive effect on insulin activity, making it more efficient in delivering glucose to cells. It has even been shown that the more green tea a person drinks the less at risk they are of developing Type 2 Diabetes. 3-Heart Disease: They reduce the absorption of and increase the excretion of LDL cholesterol, lowering its levels in our blood. They also help to prevent the oxidation of LDL, which is what creates the icky sticky plaque that clogs arteries and is a leading cause of heart attacks. 4-Immune Support: Catechins have anti-viral and anti-bacterial properties which help our immune system stay strong. They are active against the flu virus, as well as herpes, polio, and even HIV according to studies. 5-Digestion: Because catechins are not completely digested and absorbed in the stomach, some pass on to the intestines where they help destroy harmful bacteria, like the ones that cause food poisoning and contribute to colitis. By helping to maintain a favorable environment for friendly bacteria, green tea also promotes good digestion. 6-Teeth & Breath: Green tea helps to freshen breath and prevent tooth decay by killing bad bacteria and preventing those that escape its wrath from sticking to our teeth. It inhibits the production of plaque and reduces the production of the acid that eats away at enamel. Green tea is also a natural source of fluoride which is essential for hardening the protective tooth enamel. Green tea does contain caffeine but in much smaller quantities as compared to black tea or coffee. Caffeinefree options are available but be careful because the conventional decaffeination process (using ethyl acetate) removes about 70 percent of the catechins along with the caffeine. Look for brands that use the effervescence method (carbon dioxide method) which is much gentler and leaves about 95 percent of the catechins intact. While it shouldn’t be considered a cure-all, daily consumption of green tea can certainly help improve your health, and according to Eisai, even help to prolong it. And who knows, perhaps this one day we’ll discover that tea is the mystical Fountain of Youth we’ve all been looking for.
Simplicious Magazine. Feb/March 2011
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Sweet on my Honey… I have a sweet tooth. And right now it’s sweet on honey. One of the oldest sweeteners known to man, honey has enjoyed a sweet and alluring history. Zeus was raised on it and Aristotle thought it was the nectar of the gods. And even us mere mortals have used honey since ancient times for its nutritive and healing properties. The healing benefits of raw honey (unfiltered & unheated) are extensive. It is antibiotic, antifungal, anti-inflammatory, antiseptic, immune stimulating, and antiseptic. It the can be applied to external wounds and sores to keep them sterile and speed the healing process. Honey carries the medicinal properties of herbs deeper into the body’s tissues. It is an excellent blood purifier, soothes irritated tissues (good for sore throats), flushes the kidneys, and energizes the body. And it is full of enzymes and heart protective antioxidants. Since raw honey is not filtered, it still contains small amounts of bee pollen which gives it another incredible boost. Bee pollen, often found as a nutritional supplement in health food stores, is packed with amino acids (it is a complete protein!), vitamins, minerals, hormones, fatty acids, and enzymes. It is effective in treating allergies, bacterial infections, asthma, chronic fatigue, immune depression, nutritional disorders, and other chronic conditions. Honey is rich in many vitamins and minerals, including the B Vitamins, iron and magnesium. It is also very high in potassium, which is a property that makes it almost impossible for bacteria to survive in. A few things to keep in mind when purchasing and storing honey: 1) The USDA grades honey according to clarity, not quality. The greatest clarity is achieved through greatest filtering, which means more of the pollen and other health promoting factors are removed. So Grade A honey might look great, but it’s not as good for you as the cloudier varieties. 2) Good quality, unfiltered honey will begin to crystallize at room temperature. Don’t panic, this is normal. Just warm it gently to reliquefy. 3) Generally speaking, the darker the honey, the more vitamin and mineral rich it is. 4) The honey at the supermarket is a far cry from the honey your neighborhood bees are producing. Mass produced honeys are a big hodge-podge of honey from hives all over the world, mixed in giant vats to produce uniformity. So purchase honey from local producers for the greatest health benefits. 5) The benefits of honey are altered by cooking at high temperatures as the heat destroys its beneficial enzymes and vitamins. So save honey for your postcooking applications… drizzle it over fresh berries, figs or grilled stone fruit, or over your favorite blue cheese; use it as a finishing glaze on grilled meats Simplicious Magazine. Feb/March 2011
or fish; make a delicious honey vinaigrette by combining 1 part local honey, 1 part champagne vinegar and 1.5 parts light oil; add it to your smoothies; use it instead of syrup on pancakes and waffles; drizzle over vanilla ice cream or frozen yogurt. ◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦
Swiss Chard Tart Serves 6-8
1 prepackaged pie crust 1 onion, thinly sliced 2 garlic cloves, minced 4 cups swiss chard, thinly sliced ¼ cup cream 2 eggs, beaten 1 cup gruyere cheese, grated 1/3 cup golden raisins Preheat oven to 375˚. Line a tart pan with the pie crust and bake for about 10-15 minutes, until it’s beginning to set and turn golden. Remove and let cool. Meanwhile, rinse the chard several times to remove any dirt. In a large sauté pan, sauté the onions with a little oil until they begin to caramelize. Add the garlic and swiss chard and sauté until the chard has wilted and most the liquid has evaporated. And excess liquid you can drain off. Allow the chard to cool slightly then combine with the remaining ingredients. Pile the chard filling into to the tart crust. It is okay to heap it up a bit as it will cook down slightly. Place the tart back in the oven and bake about45 minutes, until is it lightly golden and the eggs have set. Let cool before slicing.
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Almond Crusted Chicken with Honey Dijon Dip Serves 4
4 thin sliced chicken breasts or chicken tenders 1 garlic clove 1 cup almonds ¼ cup parsley, finely chopped 2 eggs ½ cup flour 3 tbsp Country Dijon mustard ¼ cup plain yogurt 1 tbsp honey 1 tbsp lemon juice Salt, pepper Place the almonds and garlic in a food processor and process until the almonds reach the consistency of bread crumbs. Add in the parsley and a pinch of salt and pepper; pulse to combine. Transfer to a plate or shallow dish. In a second dish, whisk up the eggs with 1 tbsp Dijon. In a third, mix the flour with a pinch of salt and pepper. Set up an assembly line: flour, egg, almond crumb mixture. Dip each piece of chicken in the flour, then egg and finally the almond crust, making sure to coat each side evenly. Heat a sauté pan to medium high. Drizzle in a little olive or canola oil. Add the chicken to the pan and cook for 3-5 minutes on each side, until almonds are golden brown and chicken is cooked through. Transfer the chicken to a 375˚ oven for another 3-5 minutes to finish cooking through, if necessary. To make the dip, combine the yogurt, honey, lemon juice, and remaining 2 tbsp Dijon mustard. Season with salt and pepper to taste. Serve almond crusted chicken with roasted veggies or on a salad. ◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦
Juevos Rancheros Salad This is a play off of the classic Mexican dish, Juevos Rancheros, which is typically very heavy. Transforming it into a salad gives you a dish with similar flavors but that is much lighter on the stomach and waistline. Salad greens Pinto beans, drained Bell pepper (any color), sliced Cherry Tomatoes, halved Avocado, sliced Bean sprouts (optional) Queso fresco (or feta cheese), crumbled Eggs (1-2 per person) Corn Tortillas Canola oil ½ cup Ranch dressing 1 tbsp chipotle chilis, minced Combine the ranch dressing and chipotle chilis. Set aside. Brush each corn tortilla with canola oil, sprinkle with salt, and pan fry or broil, on both sides until lightly browned and crispy. Place the crispy tortilla on a plate. Top with salad greens veggies, beans, avocado, sprouts, and queso fresco. Prepare your eggs according to your preference- sunny side up or over-medium (fried). Top each salad with one or two eggs and drizzle with the Chipotle Ranch dressing.
Simplicious Magazine. Feb/March 2011
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Eating for a Healthy Heart With 40% of all deaths traced to cardiovascular problems, heart health is a key factor in quality of life and longevity. The medical community is finding that a major contributing factor in heart related problems is inflammation in the arteries. Reducing inflammation is key to keeping your ticker going strong. This can be done by providing our bodies with the proper anti-inflammatory and antioxidant nutrients. A healthy heart starts in the kitchen... •
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Avoid highly processed foods like chips, cookies, sodas, fruit juices and other products made from white flour and/or sugar (which are essentially empty calories as all nutrients have been removed in the processing). Instead look for products made from whole wheat and sweetened with raw or unprocessed sugar, honey, barley malt or molasses. Consume a variety of whole grains, instead of white breads and pastas. These include oats, quinoa, barley, amaranth, buckwheat, brown rice and millet. Barley, rice and oats are especially beneficial as they contain soluble fiber which helps remove cholesterol from the blood stream. Other sources of soluble fiber include fruits and beans. Fruits and vegetables are jam packed with vitamins, minerals, phytonutrients and antioxidants that are essential for maintaining a healthy body and healthy heart. Load up on leafy greens (like kale and spinach), onions, garlic, carrots, berries, broccoli, beets, tomatoes, etc. The more colorful the better! Shoot for five servings of fruits and veggies every day. Lentils, beans and other legumes are also highly beneficial for heart health as they are a great source of soluble fiber along with many vitamins and minerals. Stick to lean proteins, like chicken and turkey, fish, eggs, beans, soy and low-fat dairy. Save the red meats for special occasions. Also limit other sources of animal fat, such as butter and full-fat dairy. Getting the right fats in your diet is important though. Healthy fats include monounsaturated fats found in olive and canola oils, and the essential fatty acid Omega-3. Monounsaturated fats, when consumed in moderate amounts, reduce bad cholesterol (LDL) and increase good cholesterol (HDL) levels. Omega-3’s have numerous health benefits, not the least of which is helping to thin the blood and acting as an antiinflammatory agent. Sources of these essential fatty acids include fatty fish like mackerel, herring, salmon and tuna, some eggs, as well as nuts (almonds and walnuts in particular) and seeds. Avoid bad fats which increase cholesterol and arterial inflammation. These include saturated fats from butter and red meats, as well as hydrogenated, partially-hydrogenated and trans-fats often found in baked and fast foods. Other foods to include in your diet are garlic and onions which decrease clotting and increase your body’s ability to dissolve clots. Also anti-inflammatory herbs like ginger and turmeric are easy to incorporate into your meals and kick up any dish.
Protecting your heart comes naturally. So here’s to your ticker staying strong and going long!
Simplicious Magazine. Feb/March 2011
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Halibut with Curry Carrot Puree Serves 4
Kimchee (or kim chi) is a traditional Korean dish and packs a powerful germ-fighting punch. This is a tasty twist on the classic version that is made with cabbage. 1 head cauliflower, broken into small florets 1 ½ cups radishes, quartered 1 cucumber, chopped 4 scallions, chopped 1” piece of ginger, chopped 4 cloves garlic 2 tbsp chili flakes 1 cup rice vinegar Salt & Pepper Put cauliflower, radishes, cucumbers, and scallions in a large bowl. In the food processor, pulse the ginger, garlic and chili flakes until minced. Combine with the rice vinegar then pour over the veggies. Toss well. Let the kimchee sit for at least 30 minutes before serving. ◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦
Dried Apples
4 halibut filets 1 lb carrots, chopped (or baby) 2 cups water 1 tbsp curry powder Zest of 1 orange 1 ½ cups orange juice Olive oil Salt & pepper Preheat oven to 375˚. Put the carrots into small saucepan with water, curry powder and orange zest. Simmer over medium heat until carrots are very tender, about 20 minutes. Transfer the carrots to a blender. Add ½ cup of orange juice and enough of the cooking liquid to puree until smooth. Season with salt and pepper and reserve. Season the halibut generously with salt and pepper. Heat an oven proof sauté pan over medium-high heat, drizzle in a little olive oil, and gently place in the halibut filets, skin side up. Sear halibut for 3-5 minutes, until it’s beginning to turn golden brown, then flip over, carefully pour the orange juice over the fish, and transfer the pan to the oven to finish cooking, another 5-10 minutes, depending on thickness.
Apples, your variety of choice Water Lemon juice Preheat oven to 250˚. Peel and core the apples then slice into eighths. As you slice the apples, drop the pieces into a bowl of cold water with a little lemon juice to hang out. This will keep them from turning brown while waiting. Once all the apples are ready, drain and blot them. Lay out on a parchment lined baking sheet, in a single layer. Place in the oven. It will take a couple hours for them to try out. When they are done, they will be slightly shriveled, a light tan color, and there won’t be too much moisture left in them. Don’t worry- if they go a little too long, you’ll end up with apple crisps which are just as tasty.
Serve the halibut over a bed of curry carrot puree. ◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦◦
Cauliflower Kimchee Simplicious Magazine. Feb/March 2011
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