A is for Absolutely Amazing Almonds

Like most nuts, these are not only fantastic for your heart but rich in antioxidants, densely packed with important nutrients and a handful, or 23 Amazing Almonds (about 1 oz.), a day can really keep the doctor away. So move over apples, there is a new boss in town.

Almonds top out with the most protein per bite for nuts (6 grams), as well as fiber (3 grams) and calcium (75 mg). They are also the lowest calorie nut too! But the bragging doesn't end there. They are a source for Vitamin E which helps to reduce free radical damage to the body. Also those 23 Almonds you're now eating every day is about 35% of your Daily Value (DV%) needed for that essential antioxidant.

So with all that said, what else could these tasty morsels do? They fight hunger with their fiber and provide you with mono-unsaturated fats, the "good" fats. Not only that but they serve as a prebiotic to help produce good microflora in your intestines and aid in digestion.

I found this nifty little Conquer Those Cravings application to see how you can incorporate a little Almond essence into your life instead of the tried and true popcorn, chips or candy.

Since almonds are in such an abundance in most grocery stores (even as a replacement for good ol' peanut butter, if you are looking for a lower saturated fat alternative or if you have a peanut alergy), I expect everyone to be lowering their cholesterol and gaining in heart health everyday from now on.

So go over to the bulk bins at whole foods and find a favorite, or pick up a bag at Trader Joes. I like the Dry Roasted Organic Almonds, but you can always go for the spiced or maple almonds. Although don't forget, unsalted is usually a better choice, for health purposes. If you need a little salt and spice though Try these Chipotle-Roasted Almonds.

So chop then up into a bowl of oatmeal, toast and toss into a salad, or snack on a handful a day to keep a craving away.



My boy and best friend is a fiend for these :

Almond Butter-Jelly Tortilla Rolls

Ingredients:
2 Organic Flour Tortillas (preferably the 8 inch kind, or whatever you like. The Gluten Free Rice Tortillas a good too!)
3 tbl divided Organic Unsalted Crunchy Almond Butter (Trader Joe's brand rocks.)
2 tbl divided Organic Low Sugar or Sugar Free Jelly ( Your favorite flavor of course. I like Blackberry or Boysenberry. But today I am showcasing my Cranberry-Strawberry Jam from this winter, a little star anise and cardamom really kicked it into its full potential similar to the recipe in the Q blog.)

Directions:
1. Toast tortillas in a dry skillet on medium high heat for 1 to 2 minutes on each side until toasted to your liking. Try not to burn then, all those carcinogens will cancel out the positive effects of the Almonds!



2. Let cool slightly and spread 1 1/2 tbl of Almond Butter down the middle.
Follow with 1 tbl of your jelly on top of that. Repeat for second tortilla.
3. Roll bottom in 3/4 inch and then roll up side closest to you like a burrito!
4. Devour. 

Remember portion size is key here, so try to measure your ingredients and it will save you calories in the end.

These are excellent for breakfast, lunch and just do one roll up as a snack! Genius Joel. Truly Genius.

Today I begin a New Order

Not the band, although I do love me some New Order. But I need a new order to this blog-digity.

So here it is. The Big Reveal, The order I will be going in is, drum roll please....

We are going: Back to Alphabetical Order.
I know, big deal, but hey, it was working well for me. Plus, it will work out well when I publish my book in the future, which will incidentally also be in alphabetical order.

So get ready for a rockin' good time with the amazing Alphabet!
(I may even throw a little Italian in there.)

Arrivederci for now! 

Awaiting arrival of the A entry? Stay tuned, more tasty treats, good eats and sweet sensations to come. Only this time, I'll be slightly more qualified.

Seat Backs and Tray Tables in Their Full Up Right Positions

When making rash decisions, do not dye ones hair out of frustration.
Secondly, always follow your heart. This may seem like an oxymoron, however, these two bits of information are the key insight to the last month of my life.


I have been biting my time to let the news out, however, now after finding that I have a knack for making it work I can say with all my excitement and enthusiasm, I am moving to New York City in two weeks.


2 months ago, I was denied from my dream school (NYU). So as most girls do when they are upset, they do something empowering to compromise, or at least alleviate the pain of rejection. I turned to what I know best: spending money frivolously, baking and cooking a lot, eating peanut butter out of the jar with a spoon, yoga and debating a new hair color. Then of corse came the disappointment of eating all of that peanut butter and dying my hair some ridiculous mahogany, but, nonetheless, still in search of dream school number two. When I remembered, what other dream have I had for such a long time? What would connect all faucets of what I love to do? Culinary School.

In my search I thought of many solutions to aide me in my quest for spreading health and tastiness. But one  place still remained at the top of the list. The French Culinary Institute, or I guess, better yet The International Culinary Academy. So I combed the website, filled out an application paused for a moment on the submit button and clicked my mouse. (Mind you, I did not do this with a glass of wine in my hand. I have learned to never do internet searches accompanied by wine, this does not a good paring make.)

From that moment on it has been a process of figuring out how to move across county, but not only that, move across continents in June. The program I joined is actually The Italian Culinary Experience and it couldn't be more exciting. We begin in NYC, SoHo for 10 weeks and then fly to Parma, Italy to continue training at ALMA for 9 weeks. After which point we are sent off (by we I mean our class of 20 or less) to different reputable restaurants across the country in Italy for 9 more weeks. People wait their whole career for an opportunity to work in a restaurant in Europe, and its a part of this curriculum.
How amazing is that?!

So without any more jibber-jabber about how exciting my new adventure is going to be, I invite you to join me on my journey! The Cauliflower Lollipop will be going global, finally!

After my return from NYC this sunday, with the airport in full Super Bowl mode, I was elated, and a little hung over from wine with friends at The 6th Ward the night prior in New York. Celebrating my finding a sublet in Williamsburg, celebrating moving to the city, celebrating anything we could really. We toasted to having  friendships with those we love, toasted to having the courage to move into new dimensions of ourselves and toasted mostly to having the balls to do what we want.

Visiting New York City always has left an impression on me. I can feel it in my bones. All around me. But right now mostly I can feel it in my feet, because this girl is in need of some good shoes.

By the way, I'd like to make an extra special shout out to Miss Leslie Behrens, friend, beauty and baker extraordinaire. Without whom my trip would not have been such a success. Check out Momofuku Milk Bar, a new obsession of mine and an old one of Anderson Cooper's.

Have your Banana Bread (Gluten-Free, Refined-Sugar-Free, Soy-Free, Vegan) and Veggies too.

I love cruciferous vegetables. Any way I can get them.
I also love Banana Bread. Any way I can make it.
Which is what drove me to write this entry. But how on earth do these two things correlate? Bear with me.

Cruciferous is the botanical description of a large family of plants. They dominate as a crop, not only that they dominate in health benefits too!

When I think of cruciferous I think heart healthy, high in vitamins, low in calories and loaded with other cancer fighting benefits Nutritionist's, like my self, fawn over. If I could invent a pill that did everything a cup of steamed broccoli could do, I would be a millionaire. Nonetheless, its actually better to eat the greens, than to take the supplement for them. The body is made to break down actual food, not concentrated pills, so remember that when you're taking a handful of vitamins and instead of getting 4 -6 servings of veggies a day, it's just not the same.

You can get them in all shapes, flavors, sizes and colors too.

Kale is a favorite of mine. I like to steam it then add a mix of balsamic vinegar, chili flakes and soy sauce. It is super high in Vitamin K, which is important for blood clotting.

Cauliflower, obviously a personal favorite, is way high in Vitamin C and also slows and prevents the growth tumors of breast and prostate. It also comes in all kinds of fun colors now : purple, orange, light green....

Brussels Sprout's which look like little mini cabbages, cultivated in ancient Rome, always remain on my grocery list this time of year. Don't fear them for their flatulence causing effects! They are so great when roasted in the oven with some sea salt and pepper. Simple, fast, and fat free!

There are so many more too : bok choy, rutabaga, kohlrabi, mustard greens, turnip greens, arugula, daikon, collards and even wasabi.  With such a plethora of choices, there is no excuse not to try them.
So today, I salute you Cruciferous Vegetables! Not only do you come in all flavors, grow in hash conditions, have cancer fighting properties up the whaa-zoo, but you are one of my go to vegetable nearly everyday of the week.

So how does Banana Bread come in line with this?
A current Favorite twist with Cruciferous Vegetable mixed into a recipe comes from the aptly titled best seller Deceptively Delicious. Not only has the lovely and talented Mrs. Seinfeld (yes, like the show) found a way to sneak more veggies into her kids mouths, she also has adults swooning over the health benefits of her switch outs.
Try it! You won't believe how easy it is or how amazing some of these sneaky treats and meals taste, in addition to cutting down the total calories. There is also healthful information in the book from a REAL Dietitian! High Five! Check her out here if this kind of cooking tickles your fancy, or just go buy it.

I like her Banana Bread recipe, but I sub out the egg whites, as well as use different sugars. In fact, I find I like to combine ideas from different recipes together. My newest concoction combines the banana bread from Jessica's book and the other from Babycakes NYC's Erin McKenna's new book which I am just obsessed with. Not only was this girl the winner of Martha Stewart's Cupcake contest, but her recipes are mostly gluten free, refined sugar free and all vegan. Plus, she's super cute. Triple threat, really.
Could it get better, or for that matter, better for you than that?! It can, she just opened up another locale in Downtown LA, score! The great thing about new places like this is it not only is a door to what is possible in the world of healthful baking, it is a window to a population of people with Celiac Disease, or those who cannot digest gluten and therefore must avoid so many tasty treats like Banana Bread. Now there are ALL KINDS of alternatives!

"When people with CD eat foods that contain gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed. Even small amounts of gluten in foods can affect those with CD and cause health problems. Damage can occur to the small bowel even when there are no symptoms present." - www.celiac.org

I think, maybe if these two girls brilliant ideas came together, you could get something like a combination of  cataclysmic healthful deliciousness.

Like this! From me, to you!

The "Cauliflower" Lollipop's Celiac Vegans' Dream Banana Bread 
     This recipe calls for some special, and kinda hard to find if you don't have a health food store near by, ingredients. 
     So if you need help, ask google, me, or the good people at your local Whole Foods. 


By: Joy K Jenkins (The Cauliflower Lollipop)
You will need: 
     8 1/2 X 4 1/2 X 2 3/4 inch loaf pan - doesn't have to be this specific, this is just what I use normally.
     Parchment Paper (to line the bottom and sides of the pan)
     Preheated Oven to 325 F
     Food Processor or Blender
     An open mind  and good spirits.

Ingredients: 
2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour
      (This has a much different texture and weight to it than normal All-Purpose flour does, so I highly recommend sifting it, then measuring.)

2 tsp Baking Powder
2 tsp Baking Soda
3/4 tsp Organic Sea Salt
1 tsp Ground Organic Cinnamon
1/4 tsp Fresh Ground Organic Nutmeg  (Use a microplane.)

1/3 cup Organic Cauliflower Puree* ( for 1/3 cup, about 4 -5 large cauliflower flowerets)
          ( *Do this ahead of time. How to : Steam cauliflower  until tender, puree in food processor or blender until smooth!! Let cool, then measure. Refrigerate or freeze excess, or eat it like Mashed Potatoes,  whenever! It tastes good all by itself.  See, easy right?)
2 tbl Organic Virgin Unrefined Coconut Oil, melted and cooled to room temp.  (Totally essential, this adds SO much flavor.)

3/4 - 1 cup cup Organic Agave Nectar (Amount depends on how sweet you want it.)
1/2 cup Organic Almond, Rice or Hemp Milk ( whatever suits your need, you could use soy too)

1 1/2 tbl Organic Ground Flaxseed

1/4 cup Water

1 tsp Xanthan Gum *
      (* This ingredient is used as a substitute for the gluten, which is missing when using gluten free flours. It is often seen in salad dressings, it has no flavor, it is purely for texture. This well help add to the crumb of the bread and thicken it to a perfect consistency.)

1 tsp Organic Pure Vanilla Extract
1 1/2 cups Organic Mashed Bananas (Use the ripest banana's you have, more flavorful that way.)

Directions: 
1) In a medium bowl whisk together the dry ingredients : flour, baking powder, baking soda, sea salt and  cinnamon. Set aside.

2) In a another medium bowl whisk together the wet ingredients: cauliflower puree, coconut oil, agave and milk. Set Aside.

3) In a separate bowl of an electric mixer blend together flaxseed and water until tick and creamy. About 2 minutes on high. (this will act as the eggs and bind everything together, promise!) Turn mixer off and add in Xanthan gum, mix into flax until well combined and thick.

4) Once the flax-xanthan gum mixture has become thick add in the vanilla and mashed bananas. Blend until well combined, 3 minutes.

5) Alternating between dry and wet ingredients, beginning with dry add them into the bowl of the electric mixer. Scape down the sides of the bowl after each addition. End with wet ingredients.

6) After well incorporated, but not OVER mixed, pour the batter into a prepared LINED with parchment loaf pan.

7) Place pan in the preheated oven and bake for  55-60 minutes. Turn pan 180 inside the oven at about 35 minutes for even browning.

8) Bread should bounce back to the touch when done or a toothpick inserted should come out clean.

9) Remove from oven and let cool in pan for 15 to 20 minutes.

10) Invert pan and bread should come out easily because you lined it with parchment! Remove the paper and let cool for another 10 minutes.

11) Slice, serve and breath in the healthful benefits!


Go get 'em health-nut! 
If you'd like to see the whole slideshow go the the picks' flicks and good licks section! Or click the title of the recipe.... 
Try it out! Let me know what you think! 

If I could go back in time...

The first thing I would change in my crystal ball, never being moved from the Santa Ynez Valley. However, as a kid, these aren't the choices you get to make. But if history were to rewrite it self, I would most definitely have been staying there and having a grand old time with the wonderful Knecht Family. Barbara, Segan, Ashley and Emmaly, (and the new addition Adam "eh, Queso Spaghetti") you guys are so much more than friends to me. Another amazing extension of my many extended families.

On our quick visit to the "cabin" in the woods this weekend, we had more than plans for just home repairs, rain watch and hiking. This weekend birthdays were had, wine was drank (in abundance), "Crown Royal" tasted like the Captain, Catch Phrase reached new highs, my ability to maintain sophistication reached some lows and I got to enjoy my true hometown with the best of people I know in this world.


But the town has changed a bit since I was a kid. Now, 8 years post the hit film Sideways the little Grand Street of Los Olivos is a hot spot for tastings, expensive clothing and vintage style shops and the weekenders who pile into the tiny valley to get different version of Wine County. This hasn't yet changed the valley to the point of high rise mega hotels or the like, but there seems to be a new kind of charge to the area. Back in mid August of last year some friends and I made our way up to the area only to find that the tasting rooms close early and we wake up late. We had plans to take over the town.  Nonetheless, even though we only made it to one locale in Solvang, it was a fun filled time even though we didn't quite get to experience the true grandeur the valley can conjure. Next time, we won't get so caught up in the forest and actually make our way out of spider-land and into the rolling hills and vineyards of SYV.


This trip though, there was a birthday. This birthday, a sixty first, there was cake. What a cake it was. Triple Layer Devils Food with the closest version to Suicide Cake frosting I could create. Phenomenal, and my new  "go to" chocolate cake for sure. But there was rivalry for cake tastiness just miles away. At the little converted house turned wine tasting room for Saarloos and Sons, I was introduced to Enjoy Cupcakes.  Not only do they feature different wines in their cupcakes but also employ a tiny little trailer that you can rent for events and parties. Genius. We sampled two while there, the Blackberry Syrah and the Chardonnay Key Lime, which by all accounts were both fantastic. They also come in two sizes, so if you are in the mood for a 1 biter or 2 they have you covered.  (Obviously the next time you see me I'll be touting a new recipe with these bells and whistles.) The atmosphere of the tasting house was amazing too, really well done. Too bad you can't change the blonde pourer's attitude too, in addition to her pours, which were totally stingy. Just a tip.
  
In addition to the weekend being a total success, I finished my book, Eating Animals by Jonathan Safran Foer. Not only has this book made my guts and guile stronger when discussing the inhumane treatment of animals and the horrible institution of factory farming, but my opinions are clearer. My decision to not eat meat has an even stronger vindication now, and the harm to not only the animals but to the earth hurts more to think about than ever. So, once again, I recommend you read this book. If not for anything else, to understand that if you eat meat, you are making a conscious choice to eat flesh that has been tortured, mutilated, pumped with antibiotics, feed the wrong food or not feed for days, unable to breed on its own, nearly dead from malities before it is ripped apart alive, the list of torture goes on and on.  Have you thought about this? Not many do. Why is there such a disconnect when we put food in our mouths? You are becoming what you eat, do you really want to be made up of tortured souls?


There are solutions to becoming a more conscious,torture free meat eater, but you will basically be practicing a mostly vegetarian diet. Throwing that out there.
  
 This week I am looking forward to the rainy weather, working late into the night, apartment hunting, loan receiving, going to yoga as many times as possible, starting a new book, possibly taking an impromptu trip to Olympia for more good friend time and baby sitting little Chase in the early morning.
  
January you have held so many promises for good times, don't let me down now.

Destination Unknown, but Prospects Good.

I've been hulled up sneezing, coughing, hacking, sleeping, drinking tons of tea and eating lots of oranges for the last 3 days. One thing that has pulled me out of this funky haze of benedryl and day quil is the prospect of something bigger in my life. Something to happen sooner than I'd like to think or admit.
     I'm going to take the plunge. Go out on a limb. Reach for the stars. All that hoo-ey we hear from our most supportive throughout our younger years.
Instead of doing the perfectly responsible thing like, go-to-Grad-School and get-another-degree and have to be-under-the-governments-thumb-of-scrutiny in my practice and throughout my life, I've decided to look elsewhere for options I have previously shoved behind me. All those dreams are in my bin of lost ambitions. This one though, I think, I'll be pulling out of the bin. For ol' times sake.

     Last month was rough. Denied from my dream school, racked with guilt for not having gotten more A's or done more charity work. Working at the same job, which is like a little family, but also a place for me to hide. Ridden with disillusionment about what I was doing with my life, I searched the internet, books, my mind and my inner most desires for what I thought I needed, what my future needed. Unfortunately along the way I rekindled my love for cheese (particular favorite is this Goat Gouda which is out of control amazing), but nonetheless found solace in a place I had previously deemed far out of my league. So far from what I was able to grasp, it was always seemed just a fantasy.
Instead of letting this little dream float around in my head, bumping into more sensible options and passing by the sound secure jobs I could have in my future, I decided that this year would FINALLY be different for me. This year, I will do what I have always wanted to do, not what everyone else thought I should do. This year 2010 will be but a small smudge mark in my little timeline on this earth.

I cannot yet reveal what it is, because not all the puzzle pieces are in place. Not all the funds are adequate, or for that matter remotely adequate. My nerves about the situation are tensed up like noose. I suffer from what I call stress induced by opinions. All opinions, good and bad, can be the death of any idea for me. Not sure why, but even the slightest "Well, what I think you should do..." comment can send me over the edge of the cliff, face first into reconsideration of the entire plan. Its tough to be the kind of person I want to be, when all I hear is opinions about how I should be.
So this is my middle finger to that kind of thinking from now on. Instead I am full steam ahead.
Next stop, wait and see.

   Also, before the sickness of Jan. 2010 ensued I made the above entree. It is a baked Penne Pasta with my Yellow Tomato Sauce mixed with Parmesan and Mozzarella. Unreal good, and so fast to make.
Recipes made up by yours truly that are simple and fast, high five! Plus the salad, also above, with it was to die for. Fresh garden lettuces, with zuchinni and carrot ribbons and ruby red ripe tomatoes. Done and Done.

But it will have to wait, I've got a nose to blow and some more day quil to take.

The Book I Am Reading and Why You Should Too...

Eating Animals. It's not propaganda. In fact, it's not about being or becoming vegetarian. It is facts. Great facts. Sad facts. Simple facts. Hard facts. Facts people should know about "food", or the animals we deem are food. Where they come from, how they are treated and how to, in all manners of effort, we can assist in curbing the immense issues present in America's farm industry today.  From the most loving of meat eaters, to the most militant of vegans, it is a damn good read.

It is plainly and painstakingly honest in its facts. Hilarious in prose (also read: Everything is Illuminated). Thought provoking and poignant. It is relatable and it is considerate. This is a proud work of literature. Bravo. I haven't been this excited about a book in a long while.

I have read passages aloud to anyone that will listen, have laughed out loud alone and have recommended it to complete strangers as they pass through my life.

I will not bombard you with the details in the book, but I am bound to it thus far.  The "case for eating dogs" or the "seahorse devastation" or for that  matter "Tyson foods slaughter of billions upon billions of birds annually" are only the tip of the ice burg in the first one hundred or so pages. What I will say is that, knowing what I already know, and being privy to this new information about the food industry really has made me consider myself even less a part of the problem. It is a hope of mine that anyone who reads this book will not only curb their taste for meat, but, probably just like the author Jonathan Safran Foer, really begin to reconsider its appeal at all. (Or at least muster up the courage to have a conversation with me about it.)

The information in the book is a telling sign that humanity is at the brink of extinction, so isn't it time for all of us to reevaluate what we deem appropriate for consumption? Deem appropriate as treatment of living things? Deem healthful, for that matter? Because it certainly isn't healthy for the planet.

I will quote one line from the book....

"Our situation is an odd one.  Virtually all of us agree that it matters how we treat animals and the environment, and yet few of us give much thought to our most important relationship to animals and the environment.   Odder still, those who do choose to act in accordance with these uncontroversial values by refusing to eat animals (which everyone agrees can reduce both the number of abused animals and one's ecological footprint) are often considered marginal and radical." 

- Jonathan Safran Foer (pg. 74) 

If you make an effort to care, know and evaluate your place on this earth and your relationship to other beings, fish and pigs alike, you can begin to appreciate the immense suffering caused by eating animals.

I'll give you a challenge for 2010, try the book on for size, you will be surprised by, not only the information in it, but the long term effects of the information on your psyche.

     Remember, that chicken you're eating came from an egg, that was a little fluffy yellow chick and chirped its way to your dinner plate.
The "species barrier" is totally bizarre.

Thanks Mr. Foer. So happy to have your book in my hands and on my mind.

Upon, taking a look at these pictures of raw vegetables growing in our garden, doesn't it seem a far far prettier thing than looking upon a slab of raw meat?  Think about it.

PS: Check out the Pick's, Flicks and Good Licks Slideshow section on the right!! There are more Backyard Winter Wonderland pictures. I love how all of our lettuce looks like undersea coral.
...It tastes delicious with a little Red Wine Vinaigrette too!

Z is for Zest, Zeaxanthin and Zeal.

     Oh January. It's the time of year where my bank account has reached its lowest point, my spirits have peaked and begun to plummet again (mostly due to the bank account rape) and it's time to begin those resolutions. I'd like to reconsider the point of a resolution, it is supposed to help us on our quest for perfection, and assist our spirits into sticking with it. But what happened last year? Yep, you were good for a week or two. Eating salads with low fat dressing, taking a morning jog, maybe even eating cabbage soup. But then something happens. All of a sudden our memory fails us and there we are staring into the face of that damn chocolate fancy cake nonsense. It catches your eye with its lovely frosting and thick moist layers, jumps into your cart and before you know it you've eating it in the car outside the store, inhaling it like a starving orphan in the movie Oliver. Too bad. Why don't we make a resolution to work on will power, instead going on a diet? That may help to curb both issues, don't you think?
      Since most people rely on the turn of the New Year to help them decide on what kind of diet they will be going on, try to start making changes in small ways, rather than jumping into some kind of commitment that will ultimately end  with an oversized burrito in hand and a gigantic soda in the other. Think, "no no, I've made a resolution about will power" and you will put the lard laden monster down.
    
      Start it with zest.
      End it with zeal.
    
      Hopefully you are already using zest in baked goods, soups and other recipes. If not, try it out. Not only does it add that extra special "what is in this" factor, but the oils from the zest of lemons, oranges and citrus alike have an added antioxidant bonus.
      Zest and Zeal, thats all we need in 2010. (It's going to be in Obama's next speech, I kid you not.)
    

      Since this is also the end of the alphabet, I'd like to make a mention of all the letters that got me to this point. I began in September with some random ramblings about things I like, foods to eat, places to go and things to remember. Now, 4 months later, and 26 letters down, I feel semi-accomplished by using my time away from school in this manner. At least I was researching something, reading a little and writing kinda. So in an effort to stay nutritionally based here is one more word that you may be hearing more about in the years to come, Zeaxanthin. Pronounced Zee-ah-zann-thin, it is a carotenoid that is also a component of the retina of the eye. It is usually found with lutein, another antioxidant, in foods like kale, spinach, broccoli, brussels spouts and one more Z , Zucchini! So, mostly dark green leafy vegetables. It helps protect cells from free radical degradation, most importantly, and obviously, those in your eyes. So eat up those greens! They are good  for your eyes. You don't want to loose these, they are what you eat with first! So get some Z rich foods and ingredients into that News Years Resolution "Diet" or better yet lifestyle. 
      

      So here is to Z. The last letter in our alphabet, but really, just the beginning for me. Now that I know my ABC's what order should The Cauliflower Lollipop go in next? Hummmm......

      For now, here is my New Year Resolution Soup Recipe full of zest, that will give you some zeal and loaded with zeaxanthin. Perfect for more cold days to come this winter.

Resolute Resolution Veggie Soup
By Joy Jenkins

Ingredients:
3  15 oz. can unsalted diced organic tomatoes
1  5 oz. can organic tomato paste
8  cups filtered water
1  bay leaf
3  tsp dried organic oregano
2  tsp dried organic basil
1  tsp celery seeds
1  tsp garlic powder
1  tsp onion powder
1 1/2  tsp lemon zest
1 - 2   tsp chili flakes
1/8 - 1/4  tsp cayenne pepper
1 1/2  tsp sea salt
4  tbl. red wine vinegar
3  large organic zucchini - chopped into 1/4 inch rounds
8  large stalks organic celery - diced
3  large organic carrots - peeled chopped into 1/4 inch rounds
1  medium organic shallot -  peeled, diced
1  large red organic bell pepper - diced
1/2  organic cabbage-  roughly chopped
8 oz  organic crimini mushrooms -  cleaned, sliced thin
5 tbl  organic parsley -  chopped fine

Directions:
1.) Find a REALLY big pot.
2.) Put ALL the ingredients in the pot. Make sure the water covers the vegetables about 1 to 2 inches above them. Stir until everything is well incorporated (tomato paste should be well dispersed.)
3.) Put on medium high heat and bring to boil, stirring occasionally. Reduce to simmer and let simmer for 30 minutes to 1 hour. Vegetables should be tender.
4.) Eat bowls and bowls of it! Its fat free, high in vitamins, low in calories and really warming and good!
    

Feel free to modify it. Add Beans, or meat, or different vegetables. Sometimes I like to add pasta to it.
Enjoy! and Happy New Year, hope all your resolutions come true!
    
  

Y is for Yay for Yeast and Yes to Pizza.

     Yeasty, crusty, chewy bread. Is there anything better? Oh wait, yes there is, Pizza. Which is made with yeasty, crusty, chewy bread, so really it is the best of all yeasty bread worlds. (Plus tomatoes are usually involved, and you know thats the clinch pin for me.)
     Those itty-bitty little micometer sized buds of yeast work a little bit of magic when comforted by a warm environment and given a little sugar to eat. Sounds kind of like people, right? Saccharomyces cerevisiae  is the species of budding yeast used for baking and fermenting, and therefore it is getting a special highlight today, so, sorry Candida, no love for your infectious ways right now. 

     The yeast we use is the "yeast with a sweet tooth." It will eat up sugar in any form; glucose, fructose or sucrose alike and will ultimately release the invisible, but important, ingredient CO2 gas. The release of this gas causes the dough to expand and because it is trapped in this elastic environment our precious dough is called to rise. The aroma of ethyl alcohol produced during the fermentation process is intoxicating. The whole process is intoxicating really, but I love to bake. In particular, I love to bake with yeast. I am not alone in my love for this stuff, it was used by Egyptians thousands of years ago to make fermented drinks and of course the Baby Jesus had his share of leavened breads. Maybe yeast was the 4th ingredient brought to his birth, "Here is the frankincense, myrrh and hey... where is George with the yeast?" It could have happened.    
     There is all different kinds of yeast too, used t0 make all different breads and cakes, so here is Red Star which can help you along with your quest for yeasty knowledge. But take a look at some expert baking books, bread bibles and other yeast related titles highlighting the tiny fungi. Great advice abound about this stuff, and you will only get better at using it with practice, and of course some patience. 
     In addition to yeast and all of its goodness it can produce, think about how these buds are the backbone of every kids favorite lunch day at school. The name of this bone? Pizza. 
     When you ask a grade school classroom, "what is your favorite food?" I can almost guarantee that the overwhelming result will be an uproarious yell to he heavens in the name of "Pizza!" Yeast made this kind of love happen. So it is with glee that I express my love for pizza and the yeast that got us there. 


     I heard a few phrases repeated multiple times yesterday as friends, family and neighbors grabbed a pillowy ball of dough. Flour eventually covering their clothes, basil stuck in some teeth and a smile of contentment across all the faces. Everyone was singing praises for pizza. One statement in particular, "I just can't get enough, I'm going in for another one" was a favorite of the group. The other "I love pizza" an obvious one but it always has to be said. The third most common "This is better than Mario Batalli". The third of course adds a little extra sparkle to our hosts eye. 

      Nothing gets the cockles of ones heart warm like handmade wood fire oven pizza. You could try your hand at building your own, but there are companies now that come out and build one for you. All I can request is that you have a pizza party. It is not only fun, but you learn a little something about everyone when they are faced with making their own. What toppings did they choose, how were they arranged, did they carefully construct the perfect bite, was pizza nirvana reached. Yesterday there were toppings galore, including the best tomato sauce ever, thinly sliced lemon, fresh scallops, briny capers, parmesan and blue cheeses, sweet caramelized onions, a purple hued avocado, as well as a lovely green pesto with tons of flavor. Obviously there was sausage, BBQ'd Chicken and bacon that I didn't partake in, but I can imagine it made damn tasty slice. 

    
      Another question, what is pizza without some good wine to go with it? It is the most appropriate beverage considering fermentation is involved in both wine and pizza making. But nothing on the table that day was better than the Syrah Mike and Melina provided for the group. The Miller Vineyards 05' Syrah with the black label was to die for. Rich and full like an dried apricot sized currant. So amazing with a spicy pie and totally worthy all on its own. The Qupe is always easy-peasy drinking, but without a doubt, the Miller was superior. 


     To say the least, it is weeks like these which remind me that food not only brings out the best in us but it bonds us for life. Sharing food with family and friends is key for not only a happy belly, but a happy soul. Until the next Mike and Melina (the noteworthy hosts and notoriously humorous M & M) pizza-oven-cook-a-thon I will be devising ways to not only reach pizza perfection but a crunchy, yeasty, crust that will knock the socks off an old Italian grandmother. 
     I smell an Iron Chef competition in the making, and it smells like melted cheese. Yum.  


Here is my go to pizza dough from The King Arthur Flour Baker's Companion - The All-Purpose Baking Cookbook pg.247. Since I am not equipped with my own brick wood fire pizza oven wonderfulness, I have to resort to a pizza stone in the oven. But still tastes pretty damn fine all the same. Enjoy!


Now or Later Pizza
Makes about two 10 - 13 inch pizza's with about 8 slices each


Ingredients:

• 1 3/4 cups (7 1/4 ounces) King Arthur Unbleached All-Purpose Flour
• 1 1/4 cups (7 1/4) ounces semolina*
• 1 teaspoon instant yeast
• 1 1/4 teaspoons salt
• 2 Tbl. (7/8 ounce) extra virgin olive oil - Here is where I like to add dried herbs and spices for example oregano, thyme, lemon zest, chili flakes about 1 tbl total of the combined. It is soooo killer. 
• 9 to 10 ounces lukewarm water
• *Use 3 cups all-purpose flour in place of the all-purpose/semolina mixture, if desired

Directions:
1) Dough: Mix and knead together all of the dough ingredients, by hand, mixer or bread machine, till you’ve created a smooth, soft dough. Don’t over-knead the dough; it should hold together, but can still look fairly rough on the surface.

2) Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust’s flavor. It'll continue to rise in the fridge, so make sure it's in a big enough bowl.

3) Divide the dough in half.

4) Working with one piece of dough at a time, pick it up and let gravity gently stretch it into an oval. For a more circular shape, move your hands around the perimeter of the dough as it stretches. For thin-crust pizza, make a 12" round or oval. For thick-crust, make a 9" round.

5) Cover the dough, and let it rest while you heat your oven to 450°F. For thickest crust, let your 9" round pizza rest/rise for 60 minutes before baking.

6)  Baking: After about 30 minutes, use a giant spatula or pizza peel to transfer the pizzas and parchment to your hot oven stone; or place the pizzas and parchment on a pan, and place the pan on the middle rack of your oven.

7) Bake for 6 minutes (for a thinner, larger crust), or for up to 8 minutes for a smaller/thicker crust. Remove from the oven.

8) To enjoy pizza right away, top it with your favorite toppings, return to an upper rack of the oven (not to the stone), and bake for an additional 8 minutes, or until the crust is golden brown and the filling bubbly.

9) To serve pizzas some other time, remove the parchment, cool the un-topped crusts, wrap them well in plastic wrap, and store at room temperature for 2 or 3 days. Refrigerate for up to 5 days; or freeze for up to 4 weeks.

10) When you’re ready to serve, remove the crusts from the refrigerator or freezer. While they warm to room temperature, heat your oven to 450°F; frozen crusts should be taken out of the freezer and thawed earlier in the day; leave them in the bag, but leave the bag open as they thaw. Top crusts with your favorite toppings and place them on a parchment-lined or greased baking sheet, then on an upper rack of the oven. Bake the pizzas for 8 to 10 minutes, or until the crust is golden brown and the filling bubbly.