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Archive for the tag “Vegetables”

Living Fuel Antioxidant Powders and Bars

living fuel superberry ultimate powder

Living Fuel makes a line of products that have a crazy amount of nutritious things in them.

Living Fuel products contain the most potent, bioavailable, and highest quality nutritional ingredients including freeze-dried organic fruits and vegetables that are rich, natural sources of antioxidants.  The harmonious blend of these active ingredients provides diverse and balanced antioxidant protection – more so than other popular antioxidants.

I had a chance to try two of them (thanks to a nice offer from Beth) and I’m feeling all of the healthier for it.

SuperBerry Ultimate is a purplish powder that can be combined with water, juice, or milk, or mixed into a smoothie.  I tried mine two ways: with water and mixed into a smoothie with banana and blueberries.  I liked it both ways (the fruit compounds make the powder relatively sweet itself) but I would say that the smoothie was my preference.

CocoChia Snack Bars are sweet bars combined mostly of coconut, chia seeds and almond butter.  I thought it was really tasty and definitely different than most other bars.  This bar reminded me of an Almond Joy candy bar.

Check out the Living Fuel website for more information on their products including ingredient lists, nutrition facts and recipe videos.

Pepperhouse Gourmaise by Boar’s Head

Boar’s Head is a very popular brand of deli meats, especially in New York it seems.  Nearly every block there seems to be a sandwich shop touting its offering of Boar’s Head roast beef, turkey, etc.

Now Boar’s Head also offers a savory spread called Pepperhouse Gourmaise™.  It’s a zesty blend of black, white, pink and green peppercorns that are then mixed with Boar’s Head Mayonnaise and its Deli Mustard.

The adjective “zesty” is not an understatement.  I’m the sort of person who almost always wishes for things to be more peppery, yet this was perfect as-is.  It has sizable chunks of peppercorn.

Naturally, Pepperhouse Gourmaise is wonderful on sandwiches.  It’s also a nice dip for crackers, pita bread or veggies.  Adventurous cooks could also add it to recipes wherever some creamy, peppery zest is needed.

Boar’s Head Pepperhouse Gourmaise can be purchased at supermarkets and gourmet food stores for an approximate retail price of $3.99.

Thanks to Andrea and Roberta for the sample!

Zukay Life Foods Vegetable and Herb Salad Dressings

Zukay Live Foods has a really exciting line of salad dressings that I have been looking forward to posting about since before I even tried them.  I first heard about them from the product blog of the Park Slope Food Coop where, like much of the NYC metropolitan area’s population, I was at one time a member.

As the brad name implies, Zukay Live Foods’ salad dressings are made from, well, live ingredients.  100% raw and vegan, they’re a mixture of fermented vegetables and herbs without added fats or sugars.  They are only about 5 calories per serving.  So, they’re wonderful alone or for mixing with your desired amount of olive oil (or other variety of oil).

Another use I discovered was mixing them with hummus to make a dip.  Delicious!

Let’s get on to the flavors. There are six:

Carrot Ginger

Tomato Provencal (with kalamata olives and herbs de Provence)

Sweet Onion Basil

Cucumber Mint

Tomato Pepper Pesto

Red Pepper Cilantro

I have sampled the first four (thanks, Scott!) and can vouch for the freshness, vibrancy and wonderfulness of each.  I have no doubt the last two are delicious as well.  The bottles “hiss” a bit when you open them- proof of their “life”!- and they have very herby, lively aromas.

Learn more at Zukay Live Foods, where you can also place an order.

Living Well HealthMaster!

A couple of weeks ago I got Montel Williams’ Living Well HealthMaster, and since then I’ve been making almost everything in it.  Salad dressing, soups, sauces, fruit smoothies and vegetable juices all by just pressing the button.  It doesn’t leave behind a stringy mess like a blender, yet retains all of the fiber and nutrients instead of discarding the way juicers do.

It comes with several recipe books.  That’s where I got this cucumber soup recipe.

Chilled Cucumber Soup

1/2 cup plain yogurt
1 seedless cucumber
1/2 red onion, peeled
1/2 garlic clove, peeled
1 Tbsp. red wine vinegar
Salt and pepper to taste

Add all ingredients into the HealthMaster.  Secure the lid.  Turn on the speed control to 1 (low).  Turn on the machine.  Increase the speed to 8 (high) until blended.  Serve chilled.

I loved not having to chop the vegetables beforehand.  So easy.  I served this soup with a sprig of fresh mint and crumbled queso blanco.  Refreshing and nutritious!

Book Club: The Complete Idiot’s Guide to Natural Home Remedies

My long absence from Smorgasbite has been sad, but three happy things came in its place:

1. I got married.

2. I went on a lovely honeymoon to the Mayan Riviera.

3. I started and finished a book for the first time in a very, very [embarrassingly] long time.

The Complete Idiot’s Guide to Natural Home Remedies (Penguin) had been on my list for a while, and I brought it along to Mexico over others on the list (War and Peace, The End of Poverty) for its ease of reading on the beach with margarita in hand.  (Sadly, I couldn’t double fist since I had to hold the book.)

It turned out that this book was great honeymoon reading material for another reason, too.  Because we were looking forward to how our lives would be different as a married couple, and because he ended up reading this book too (Germs, Guns and Steel isn’t the most fun honeymoon read, it turns out), we decided on a few things based on what we read.

1. Make a ritual of drinking tea.

2. Don’t be afraid of taking herbs!

3. Get out of the rut of eating the same 5 vegetables.

What wild and crazy newlyweds we are.  Watch out New York!

Reusable Produce and Bulk Foods Bags

Happy Vegetable Reusable Bags in Red by Seattle-based Wunderthunder are a fabulous idea.  It seems Meagan and Sasha have thought of everything:

This is a set of four reusable vegetable bags including a bonus herb bag.  Made from preshrunk recycled cotton muslin with an organic cotton drawstring.  Drawn and screen-printed at our home with water-based ink on preshrunk and recycled cotton muslin.  A great biodegradable alternative to plastic bags!  Easy and fun to use! Entertain your local grocer!

Take to the farmer’s market to bag your apples, cabbage, limes, lettuce, snap peas, or radishes without that horrible plastic bag guilt. Perfect for the bulk aisle of the grocery store for lugging home a bunch of bulk cereal, rice, pasta, flour, or even gummy sharks and chocolate bits.

Use the little herb bag to purchase cheap bulk herbs or teas. Take it to your local herbalist store and bring home some medicinal herbs to clean out your liver!

They won’t effect the scale at the grocery store either!
The large bag weighs .75 oz, the medium .45 oz, and the small .25 oz. The largest bag will add .001 lb.

In your set of four you will receive:
Large 10” x 12”
Medium 6” x 10”
Small 6” x 5.5”
Herb 3.5” x 5”

All sizes have a drawstring except for the little one!

Machine washable, tumble dry.

Etsy, $20 for the set of 4 bags (purchase here)

100 Foods for Energy, Eyesight, Sleep, Health

“Top 100 Foods to Improve Your Productivity” on Foodproof.

From the list:

  • Top foods for energy include: eggplant, raisins, lima beans
  • Top foods for improving digestion and sleep include: black beans, bran cereal, avocado
  • Top foods for eyesight include: strawberries, carrots, smoothies
  • Top foods for avoiding colds and other illnesses include: orange juice, bell peppers, green tea

I find lists of this nature to be a little silly, but still: I love them.

The general message of always to eat more nutrient-dense foods: fruits, vegetables, fish and whole grains.

Putting it into a format like this is more exciting.  An instant tonic for our worries and ailments!  Or, in the least, a reminder of some super foods to work into our diets.

(via Huffington Post)

Red Beets, Golden Beets, Oven-Roasted

I do not understand how anyone dislikes beets.

I like vegetables more than most, I admit.  Yet, with most vegetable aversions I can sympathize.

Broccoli, cauliflower, asparagus?  I get it.  I hated these growing up.

Brussels sprouts, green beans, spinach?  I can see it.  They’re bad when overcooked.

Radishes, dandelion greens, raw cabbage?  I hear you.  I still don’t love these myself.

But beets?  Beets are delightful.  Beets are sweet.  Beets are the candy of vegetables.  Beets are nearly impossible to overcook. Beets can be eaten plain, sliced into salads, blended into soups, tossed with hard-boiled eggs, pickled sweet or gussied up with olive oil and garlic.  Beets are delicious and lovely.  They taste like dessert, did I mention that?

And, beets are pretty.  These beets are a surprise hybrid born out of roasting red and golden beets together in a packet of tinfoil, thrown into a 400F oven for an hour.

Produce in Season Chart

Produce in Season from Foundry:

Keep track of the freshest produce in season. Display it in your kitchen, or keep it tucked away with your favourite recipe books and your culinary delights will never have tasted so good.

As you may have guessed by the spelling of favourite, Foundry’s not an American company.  In fact, it’s Australian with Italian and Dutch influences.  Which leads me to believe that “Produce in Season” may be obselete (or at best, confusing) for those of us in the US.

Still, we can all appreciate pretty charts with fun information to read after we’ve memorized the cereal box.  (Or Marmite bottle or clotted cream liter litre or whatever.)

(Via SwissMiss)

Recipe: Balsamic Caesar Salad Dressing

There are two types of people: those who view salad as something to eat because it’s healthy and those who love salad.

I truly love salad. Good salad.

Some friends of my future in-laws, Pat and Beth, spent a year traveling the world before they settled down and had kids. Beth, an avid vegetable eater, nearly went crazy. As soon as they arrived in a new country, Beth learned the word for “green” in the native tongue. At each restaurant she pleaded to the server, “Green! Green!” in hopes that a plate of vegetables would arrive.

Here’s a fun twist on Caesar salad dressing. I think it appeals to both salad types.

Balsamic Caesar Salad Dressing

2 Tbsp balsamic vinegar
1/2 Tbsp grainy mustard
1 Tbsp anchovy paste
1 egg
1/4 cup olive oil
Optional: 1/4 cup Parmesan cheese, grated

In a glass measuring cup, combine vinegar, mustard, and anchovy paste and mix with a fork. Bring a small saucepan of water to boil. Add egg and boil 45 seconds. (No more!) Take out with slotted spoon. Rinse with cold water and crack egg into the mixture. Mix well. Whisk in olive oil with a slow, steady stream of olive oil. Coat salad greens, tossing well. If desired, add grated Parmesan and toss again.

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