Enchantment Learning & Living Blog

Welcome to Enchantment Learning & Living, the inspirational space where I write about the simple pleasures, radical self-care, and everyday magic that make life delicious.

Spicy Okra Fries

August 19, 2014

Okra is one of those fruits that I only ever eat when I can get it at the farmers market. I love gathering rich purple and green spears to use in stir fries, to pickle, and to make into fries that are juicy on the inside and crisp on the outside. They taste all the more magical because their season is so short. Now is the time to stock up on the delectable treats and enjoy them any way you can.

This year, I dabbled in a new recipe, eager to put together my New Mexican love of red chile and blue corn with these okra spears, a nice blend of crisp outsides and gooey insides. Thus, my spicy okra fries were born. They pair well with my aioli and work beautifully as a side dish or appetizer.

Ingredients:

1/2 pound okra

1/8 cup flour

1/8 blue corn flour

1/8 breadcrumbs

1/8 cup nutritional yeast

1 tablespoon red chile powder

salt to taste

2 eggs, beaten

Preheat oven 400 degrees. Slice okra spears in half. Combine dried ingredients in a shallow bowl. Place beaten eggs in another shallow bowl. Working a few spear halves at a time, dip halves into eggs and then into the flour mix. Line battered halves on an unlined baking sheet. Cook okra spears 25 minutes at 400 degrees, making sure to turn them once halfway through. Serves 2-4. Enjoy!

Enchantment Learning & Living is an inspirational blog celebrating life’s simple pleasures, everyday mysticism, and delectable recipes that are guaranteed to stir the kitchen witch in you. If you enjoyed what you just read and believe that true magic is in the everyday, subscribe to my newsletter below for regular doses of enchantment. Want even more inspiration? Follow me on Instagram, Facebook, Pinterest, and Twitter. Here’s to a magical life!

Under the Influence of M.F.K. Fisher

August 18, 2014

It started with reading M.F. K. Fisher in the bubble bath. About her time in France and her search for the perfect martini there, of all things. She never found it but happily made do with a glass of rose for aperitif. Before that you were enjoying another unassuming Monday night, looking forward to a simple salad and turning in early to read and drink tea.

But then you found yourself under the influence of M.F.K. Fisher.

You simply couldn't shake the description of the pink-glassed aperitif, of the rich musing of her first meals in France, the way food and wine served to punctuate the passionate episodes of her life. As the bubbles faded in your bath and your thoughts turned toward dinner, your simple weeknight meal suddenly became an opportunity for more.

A quick scan of the fridge told you that there was still a half bottle of rose chilling and a few small wedges of nice cheese, not to mention the mountain of farmers' market vegetables. You must make aioli, you decided, to dip your perfect radishes in. And there is nothing to throwing together a small cheese plate of deep veined blue and ripe tilsiter cheeses, fat castelventrano and bella di cerignola olives. And why not put on some old jazz tunes so that the whispers of French love songs float through the air in time to your gentle whisking of eggs and olive oil? Soon your apartment was transported to Provence and full of M.F.K. Fisher's joie de vivre.

The rose was dry and mineral-y on your lips, tasting only faintly of tart cherries and ripe strawberries. You savored the ritual of whisking together your aioli, that perfect blend of garlic, egg yolks, and olive oil, as well as lining your plate with purple beans and radishes and tomatoes to dip in your sauce. All at once your dinner was ready, your Monday night turned into a vibrant celebration, a feast for the senses.

Like M.F. K. Fisher, you forgot about the world for a moment, about everything but this sensuous meal, simply prepared and enjoyed to the fullest.

Peppery Radish Salad

August 17, 2014

If there was one root vegetable I hold in esteem above all others, it would be the humble radish. It looks unassuming, often a spout of slightly spiky leaves and a little red and white body covered in dirt. But the taste! Don't get me started on the taste of a good radish. It's surprisingly peppery with a bright bite that is balanced out by the not-unpleasant undertones of dirt and earth. My fridge is never without a bunch of radishes, nor is my garden.

As a radish lover then, I like to keep my radish recipes as simple as possible. Nothing is worse than a radish that's been coated in too much sauce or butter that its flavor gets lost. The only exception to my sauce rule is aioli because a light aioli's lemony taste brings out the bright, crispy texture of this root veggie. Still, it's best not to over-think it when it comes to eating this veggie, which is why I offer you this simple dish--ideal as a side or light meal--that uses only lemon to flush out the sunshine taste of the radishes and a little pepper to emphasize their bite. You'll notice I also include the radish leaves in this recipe. They are spicy and edible just like the root part of the plant. Just make sure to buy organic and only use leaves that look crisp and full, not mushy or crumpled.

Ingredients:

1 bunch radishes, washed

1/4 cup extra virgin olive oil

1/4 cup freshly squeezed lemon juice

1/2 teaspoon pepper

salt to taste

Separate the radish bottoms from the tops. Thinly slice red radish bottoms and set aside. Line four plates or shallow bowls evenly with radish leaves, then line those leaves with your radish slices. Mix pepper, salt, olive oil and lemon juice in a mason jar and shake until combined. Drizzle the dressing over each of your four salads. Enjoy! Serves 4.

Aioli

August 14, 2014

It's been all about the farmers' market for me lately. My meals revolve around the perfection of summer produce. During this time of year, I find that I don't like heavy duty meals, especially at night. For me, a heavy duty meal is anything that involves too much time over the stove, rich foods like meat, or any ingredients that require more than a quick wash and sauté or slice to be ready. So naturally I am always looking for ways to enjoy my farmers market produce as simply as possible.

Which is where this aioli recipe comes in. It is the perfect pairing to crisp radishes and green beans from the markets, or any other fresh veggie you can lay your hands on. It requires very little prep time and absolutely no stove time. It's like a fancy mayonnaise but much better for you. Made up primarily of eggs and olive oil, this condiment is rich with good for you fats and can also be used as a spread for sandwiches or a base for salad dressing. But honesty I don't usually have enough left over after pairing it with radishes to make it to the sandwich spread phase of aioli use.

Mmmmmm...a perfect appetizer or light dinner of aioli, radishes, purple beans, cherry tomatoes, and okra chips.

You can blend these ingredients whisking by hand or in a blender or food processor. I've even seen recipes for making it using a mortar and pestle! The benefit of whisking by hand is that you get to build your upper body strength, but your aioli might be a little thinner. If you want a thicker consistency, go with the blender.

Ingredients:

2 garlic cloves, finely minced

2 egg yolks

1/2 cup olive oil

1 juiced lemon

Salt to taste

In a bowl, whisk together egg yolks, garlic, and salt. Slowly whisk in olive oil to allow it to blend into mixture and thicken. Once all the olive oil is mixed in, whisk for 1-2 minutes until sauce thickens even more and develops a pale yellow color. Add lemon juice and whisk thoroughly for another 1-2 minutes. Taste test and add more salt if needed. Store in mason jar in fridge for up to one week. Makes about 1 cup.

Ghee

August 12, 2014

Ghee, that magical clarified butter, is one of those foods that is good for you body and soul--and a cinch to make! Basically, making ghee is all about separating the milk solids and impurities from the butter itself so that you are left with good-for-you fats, vitamins A, C, and E, anti-inflammatory properties, and a host of digestive benefits. On top of that, Ayurvedic wisdom tells us that ghee is one of the purest and energetically replenishing foods we can eat to nourish our spirit.

According to them, ghee is infused with the energy we put into it, helping us to replenish our natural life force. And it makes sense if you think about it. Like with anything you cook, you put your own energy and love into whatever it is you are making. It's kind of like a proverbial spell or kitchen magic that gets conjured every time we fire up the stove and prepare a meal for ourselves and loved ones. However you like to think of it, when you make this ghee--or anything else--it's a good idea to infuse your food with nourishing, happy thoughts. Who would want to eat food that's made with anything else?

My sister taught me how to make this over the weekend because I have long loved the depth of flavor ghee gives to the dishes she cooks. It has all the richness of butter, without the bad fats. You can also play around with the depth of butter browning. I like my butter to get a little toasty because it deepens the flavor to a smokey caramel. If you don't like that taste, you can always pull the butter off the stove sooner. Make sure to use unsalted butter because it is a higher quality than its salted cousin. Ghee's high smoking point makes it ideal for a stir fry and other high-temp cooking. It also elevates a simple piece of toast to something akin to the divine. This recipe is for a smaller batch so feel free to double (or triple!) it if you know you will be using a lot of ghee.

Ingredients:

1/2 cup (1 stick) of unsalted butter

Place butter in a small saucepan and let melt on medium-low heat for about 5 minutes until butter melts. You will begin to see the top get opaque. This is how you know the clear fats (below) are separating from the dairy fats (on the top).

Once you see that, continue cooking butter until it begins to bubble. Allow to keep cooking for about 5-10 minutes, or until butter browns and the bubbles begin to get smaller. Then remove from heat an strain through cheesecloth or a metal strainer into a mason jar for storage. Your strainer will have some gunk in it--the dairy fat and other junk--which you can just throw out.

Allow to cool completely before using. Store in pantry (no refrigeration necessary!) for up to three months (although really, you will gobble this all up before then). Makes 1/2 cup.

Tomato & Mozzarella Salad

August 5, 2014

Earlier in the week, I posted my Cherry Tomato Summer Salad, an easy, refreshing dish that highlights that flavors of this perfect summer fruit. Since you know my love for a good tomato borders on the pornographic (remember my effusions on the first tomatoes from my own garden?), I thought I'd offer you another tomato salad recipe, this one just as simple and delicious as the last.

It makes a perfect light meal or a great side dish for an Italian dinner. I love making this salad for Sunday pasta night with my family! It has a big wow factor, both in taste and presentation, but takes only five minutes to prepare. Unlike traditional tomato and mozzarella salads, I go easy on the cheese, using it more as an accent to the tomatoes rather than as a competing flavor. Feel free to play with the types of tomatoes you use too. I used more yellow pear, chocolate rose, and sun gold cherry tomatoes here, but the recipe can easily be tweaked to accommodate what you have on hand.

Ingredients:

4 cups cherry tomatoes

8oz small mozzarella balls (one container)

1/2 cup basil

3 tablespoons extra virgin olive oil

3 tablespoons white wine vinegar

salt & pepper to taste

Place washed cherry tomatoes in salad bowl. Slice mozzarella balls (roughly the size of your cherry tomatoes) in half and add to your bowl. Shred basil and add to salad, then stir until ingredients are combined. Drizzle olive oil and vinegar over ingredients and stir until thoroughly mixed. Add salt and pepper to taste and stir. Serves 4 as a light meal or 6 as a side dish. Enjoy!

Cherry Tomato Summer Salad

August 3, 2014

What is summer without the delight of tomatoes fresh from the vine? They taste like distilled sunshine and sweet, sweet earth...I could go on forever about these perfect summer jewels which is probably why I end up with piles of these delicious fruits in forms and varieties sitting on my kitchen counter ready to be devoured. This especially true for cherry tomatoes that are like individually wrapped treats I can pop in my mouth like candy (only better because I don't really like candy, just clean, healthy food).

One of my favorite ways to enjoy cherry tomatoes is to use them in this easy salad. It celebrates the perfection of the heirloom cherry tomato with minimal ingredients to weight them down. Think of it as a bread-less bruschetta. The only real difference between my salad and a tomato bruschetta topping is the bitter dandelion greens I add to balance out the sweetness of the tomatoes. Or you can almost think of it as a variation of my spicy cherry salad, minus the spice.

I like to use a variety of cherry tomatoes, here being yellow pear, chocolate rose, and sun gold (pictured below). It doesn't matter what type of tomatoes--including larger varieties--you use as long as they are super fresh, either from your garden or the farmers market. Store bought just won't give you the same taste. Lastly, I keep the dressing light, just enough to coat the ingredients without overshadowing the tomatoes, and rarely use salt in my recipe since these fresh ingredients hardly need to coax out their flavor. This dish makes a light summer dinner or a perfect side salad.

Ingredients:

2 cups heirloom cherry tomatoes

1/2 cup dandelion greens

1/4 cup basil

1 garlic clove

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil

salt to taste (optional)

Slice the heirloom tomatoes in half and place in a salad bowl. Shred dandelion greens and basil and add to bowl, stirring until combined. Mince garlic and add to bowl, stirring until combined. Drizzle olive oil and vinegar to bowl and mix again. Add salt of desired. Serves 2. Enjoy!

Lavender Foot Scrub

July 31, 2014

So yesterday I talked about the importance of giving your feet a little extra TLC, especially after moving or doing other activities that keep you on your feet all day (teachers, I'm talking to you!). In that blog, I extolled the virtues of my Honey Eucalyptus Foot Soak, a perfect way to sooth and refresh your tootsies. Today I offer you another such treat in the form of a foot scrub. Like my foot soak that can be turned into a full-on bath, this foot scrub can also be used as a regular body scrub, but it is especially nice on the soles of your feet. The rough texture of the sea salt smooths away dead skin while the lavender is a natural relaxant and anti-inflammatory and anti-bacterial.

I use less olive oil in this recipe than I would in a body scrub because you want more grit than moisture for a foot scrub. Since the soles of your feet are tougher than the rest of your skin, the extra grit offers more exfoliation. If you want to use this as a body scrub, just add another 1/4 cup olive oil to soften it. Ready for the big kicker? You can also use this as a foot soak! So why not double the recipe and use half to soak your feet and the other to scrub them clean?

Ingredients:

1 cup sea salt

1/4 cup olive oil

10 drops lavender essential oil

2 tablespoons dried lavender buds (optional)

Combine ingredients in a bowl and transfer to a mason jar to store. To use, wash feet thoroughly. Generously apply the scrub to feet and work it across your skin with your hands, spending more time on rougher areas. Rinse when complete and moisturize feet. Makes about 1 cup. Enjoy!

Honey Eucalyptus Foot Soak

July 30, 2014

The only thing better than a long hot bath after moving and unpacking (or helping someone else do it) is a long hot foot soak! After all, you've been on your feet all day (and night) and sometimes it's nice to slip into jammies, chill on the newly moved-in couch, and dip your feet into a basin filled with Epsom salts and other restorative ingredients. Your only task then is to not move for a little while, which should be no problem after a day of running around.

For this recipe, I use Epsom salts which help sooth tired muscles thanks to all the magnesium and other minerals in it. I also add honey which smooths and softens skin while reducing any inflammation. The little bit of olive oil moisturizes your feet while the eucalyptus oil energizes them and relieves sore muscles. Its crisp scent also soothes the spirit. The only special equipment you need is a big tub or basin to soak your feet. The best time to use this is at the end of the day after you've unpacked your last box. Get cleaned up, slip into your favorite PJs, brew a cup of tea, and sit back to enjoy your foot bath! Of course, it goes without saying that you can easily turn this into a for-real bath--simply pour these ingredients into your bath tub and enjoy.

Ingredients:

1 cup organic honey

1 cup Epsom salts

10 drops eucalyptus essential oils

1 tablespoon olive oil

4-8 cups hot water (depending on how big your basin is)

Combine all ingredients into your tub except the water. Then fill your container with hot water from your bathtub. Make sure to test the water first for desired temperature first. Do not to overfill the tub--the water level will rise once you put your feet in it. Soak for at least 20 minutes. Enjoy!

Limoncello Spritz Cocktail

July 27, 2014

Most of last week was spent waxing poetic about the glories of limoncello--making it, drinking it, allowing it to flood me with the golden memories of my trip to Italy. I also promised you a recipe for the alluring elixir, assuming you don't always want to drinking it as is, perfectly chilled in a small sipping cup. This cocktail is a variation of the Italian spritz, which uses a bitter orange liquor, Aperol, as a sparkling wine enhancer. Here I swap out the Aperol with my limoncello for a light lemony bubbly drink perfect for your next celebration. As a bonus, this drink tastes marvelous in any cup, including this plastic cup pictured here used when toasting to my sister and her husband's new house. There was no furniture or even proper dishes in yet, only some takeout lunch, a few blankets for a makeshift indoor picnic on the wood floors of their living room, and of course, this bubbly drink to welcome them to their new home.

Ingredients:

1.5 oz (1 shot glass full) limoncello

5 oz (about 3-4 shots) of a dry sparking white wine

1.5 oz (1 shot) sparkling water

Ice (optional)

Pour limoncello into the bottom of a glass. Add sparkling wine and sparkling water. Add ice if desired--sometimes I put it in, sometimes I don't. Serves one (so double the recipe and invite another limoncello lovin' friend to join you!). Pairs well with a sunny Capri state of mind and a lovely patio garden. Enjoy!

Mama Love Pregnancy Tea Blend

July 24, 2014

I am happy to announce that in just a few short months, I will be the proud auntie to a little baby niece! I can't wait to do all the things good aunties do, like fuss over her as a baby, take her to high tea when she is old enough, and teach her the value of good books and polka dot dresses. Even as I write this, I am in the process of knitting a hot pink blanket for her so that she knows how loved she is--loved even before she came into this world!

Of course, it's not all about the cute baby. In fact, my mom and I have been doing quite a lot of girl bonding things to enjoy this pregnancy process with my sister and the whole family is helping her and her husband move into their new home this weekend. So it has been lots of love and excitement all around!

And yet we mustn't forget the needs of the mother. Her body is changing rapidly as it adjusts to the new life it carries and it is important to make sure she gets plenty of nutrients in her system--just as important as plenty of rest, exercise, and a healthy diet. So in honor of my sister's pregnancy, I came up with this herbal pregnancy tea blend meant to give this new mama a little TLC.

One thing to keep in mind is that when using herbs, it is always wise to consult your doctor and local herbalist about what herbs are safe for pregnant women. Make sure to stay away from stimulating herbs like ginger because it can make the uterus overactive. With this in mind (and a trip to my local herb store to consult with the experts), I stuck with nutrient dense herbs like alfalfa, rose hips, and raspberry leaf for this recipe to give my sister the extra energy and vitamin boost she needs. The mint leaves balance the grassy taste of the alfalfa while soothing the nerves and easing morning sickness.

This is also a great tea for non-pregnant ladies who need a little nutrient boost. The raspberry leaf on its own, especially, has long be considered a woman's herb, as it is good overall uterus health and contains a significant amount of magnesium which most women are deficient in (and which can be one of the causes of cramping). My sister has been enjoying this blend all throughout her pregnancy; she likes the taste and loves that it nourishes both mother and child!

Ingredients:

1 cup Alfalfa Leaf

1/2 cup Peppermint leaf

1 cup Raspberry Leaf

1/2 cup Rose hips

1/2 cup Spearmint leaf

Blend all ingredients in a bowl and transfer to an airtight container. Keep away from direct sunlight and heat. To brew, use a heaping tablespoon per cup of hot water. Add more tea per cup of water for a stronger brew. Makes approximately 3 1/2 cups of tea. Enjoy!

Health Properties of Herbs:

Alfalfa leaves: natural diuretic, improves digestion, rich in vitamins A, E, K, B, D, iron, magnesium, potassium, and sodium.

Peppermint: a cure-all herb for headaches, cramps, sore throat, and stomach aches.

Raspberry leaf: rich in vitamins A, B, C, E, magnesium; tones uterus; relieves tension.

Rosehips: anti-aging; contains vitamins A, D, B, C, E, and K, iron, calcium, zinc, and other vital nutrients; promotes healing and boosts energy; antibacterial.

Spearmint: soothes nerves, motion sickness, along with the properties associated with peppermint; stronger flavor than peppermint.

Zucchini Fritters

July 22, 2014

This recipe is the perfect solution to an overabundance of zucchini--it's easy, light, and sooooo addictive! It makes a healthy, quick weeknight meal or a perfect side to a fancier feast come the weekends. The term "fritter" might be a little misleading, conjuring up images of deep-fried excess. In reality, these fritters are really more like golden brown cakes or latkes cooked in a little olive oil.

The trick to getting perfectly crisp fritters is to make sure you drain the moisture from the shredded zucchini otherwise you end up with mushy fritters. To do this, you'll need some cheese cloth which will help you wring the excess moisture out of your zucchini. You can save the juice for green smoothies. The second trick to a perfect fritter is in making sure that it is super flat, which in this case means less "batter" to fry up for each cake. This way you get a crispy outside and moist inside without any mush.

You can serve them over a bed of lettuce and top them with a little Greek yogurt and fresh chives for a dinner that is pure bliss! They also freeze well, so I like to make a big batch and freeze some of it for a rainy day.

Ingredients:

1 1/2 pounds zucchini (about 2-3 medium zucchinis or 2 1/2 cups), shredded

1/4 cup nutritional yeast

1/4 cup cornmeal

1 egg, beaten

1 garlic clove, minced

1 teaspoon red chile flakes

1 teaspoon sea salt

Place shredded zucchini in a cheesecloth and squeeze out any excess liquid.

Then place shredded zucchini in a bowl and stir in garlic, chile flakes and salt. Incorporate nutritional yeast and cornmeal next. Lastly, add the egg and stir until fully combined.

Heat olive oil on medium heat in a pan. Using your hands, take about 3 tablespoons worth of batter and flatten it into a thin cake. Place on a skillet and repeat until pan is full. Let each cake cook for 2-3 minutes per side or until each side is golden brown.

Serve warm. Makes about 10 fritters. Enjoy!

On Making Limoncello

July 21, 2014

It is your way of distilling sunshine in a bottle, of capturing the salty, bright air of Capri and the golden light of Tuscany. It will forever be your first time in Florence, savoring the sweet lemony digestif at midnight on the Palazzo Vecchio, only half-believing that there you were in the heart of a city you had only ever read about.

Now, as you peel your lemons, you think back to that first night and how smoothly that limoncello went down, a cool, clean tonic on your throat, the perfect antidote to a year of uphill climbs and dead ends. The heaviness in you had lifted, carried away by the soft midnight breeze and kept away with the lively conversation of your late-night companions and the music floating across the piazza. It took the bitter peel of a tart fruit and a long year and turned it into something soft, gentle, enjoyable.

You do this now too--taking those seemingly unusable pieces and shaping them into something beautiful. You work your way carefully around the lemon, making sure to shave off the outer skin but leave the too-bitter white flesh untouched; it will not do to let a pith-soured rind steep in your brew. This elixir must be made up of light and fresh starts.

As the weeks pass and your mason jar, full of lemon peels and spirits, darkens to a rich golden hue, you consider the time it takes to make something worthwhile, to let it cure until it is ready to be finished off with sugar and water. Remove the peels too soon, and you are left with a weak drink, more sugar than citrus; too long, and the fruit's oils overtake everything else, saturating your drink with the sharp taste of harsh moonshine. No, the timing is everything and only the golden color of the concoction tells you it is ready. It does not listen to fixed days or firm dates but arrives at perfection in its own time.

You admire your first batch of limoncello when it is complete, almost hesitant to take that first sip. But when you do, overlooking the quiet evening from the comfort of your patio, it is perfectly chilled and reminiscent of those long, slow nights in Italy, unrushed, unfettered, the taste of sweet lemon on your tongue. The taste of present sweetness birthed from past bitter harvests.

Small Batch Limoncello

July 20, 2014

Limoncello to me will always be my first night in Florence, sitting in an outdoor cafe on the Palazzo Vecchio at midnight with my mom and some artist friends drinking this delicious after dinner digestif. This was my first time ever traveling abroad. The drink became the embodiment of everything I love about travel: sweet and surprising, with a whisper of that country's everyday routine. I spent the remainder of my trip in Italy finishing off my nights with this limoncello nightcap, as the Italians do to close out their meal. The lightness of the lemons acts as a palate cleanser as digestive (where the drink title "digestif" comes from). Even now, I love to enjoy a bit of limoncello on my patio using my favorite traditional shot-glass sized limoncello cups that I purchased from Capri.

My mom and I enjoying some limoncello in Florence!

Imagine my delight when I found out how easy it is to make this drink! This liquor is actually made from lemon peels rather than the fruit itself. They soak in vodka or another clear spirit for anywhere from a week to a month and then the ensuing lemony spirit is mixed with water and sugar. I let my peels steep for almost three weeks, as the longer you let the steep, the richer the lemony taste of the drink. The important thing is to make sure that you use organic lemons since you need a chemical free peel to soak in your alcohol base. This drink is best served chilled, usually after dinner or a big meal. My family typically enjoys this on Sundays after our pasta feast. You can also use it as a base for other cocktails--but more on that later.

I prefer to make this in smaller batches because I like to play with the amount of lemon peels I put in each batch. Since it is so easy to whip up, these small batches are ideal for this sort of experimentation. I often use more lemon peels (almost double) than is traditionally called for in this recipe, because I like their brightness more than the sugary taste. After trying limoncello all over Italy during my stay, I found that this drink ranged from light and crisp (ideal) to super syrupy (yuk!), so I made sure that my recipe stayed on the awesome side of this spectrum. I also used raw organic sugar, making my final product come out darker than the traditional drink--more like a rich honey hue than a bright lemon yellow--but it still tastes delicious. Don't discard the lemons after you peel them; save them instead for some homemade lemonade.

Ingredients:

2 cups good quality vodka

1 3/4 cup water

1 1/4 cup sugar

6 lemons

Remove the peel from your 6 lemons using a vegetable peeler. Make sure that you are getting the peel only and not the bitter pith. Place peels in a mason jar and pour vodka over them. Seal jar and let sit for at least two weeks and no more than one month, shaking the jar periodically.

Freshly peeled lemons with peels soaking in vodka...

...and same peel & vodka steep three weeks later.  Notice the darker hue that tells you it is ready. — ...and same peel & vodka steep three weeks later. Notice the darker hue that tells you it is ready.

Once the peels have steeped and you are ready to finish your limoncello, strain the alcohol from the peels and discard the peels. Heat water and sugar in a saucepan on medium-hight until sugar dissolves, about 10 minutes. Remove from heat and let cool completely. Add sugar water to your alcohol and stir. Store in two airtight mason jars and let cool complete in the fridge for at least four hours before drinking. Lasts for up to one month in the fridge. Makes about 4 cups of limoncello. Enjoy!

The final product, ready to chill in the fridge!

Homemade Ricotta

July 17, 2014

Freshly made ricotta...it didn't last long after this!

Yeah, I went there. Cheese. I love the stuff, probably too much. I love a good cheese board for appetizers (if I'm feeling classy) or dessert (if I'm feeling French), and I will never say no to an aged Gouda or a stinky, soft Taleggio...or really any cheese for that matter. And if I'm really honest, as much as I like to think up new ways to use cheese in recipes or pair it with other dainty bites, I would rather eat it on its own. Unless drinking wine with said slab of cheese counts as "pairing" it with something. So it seemed only natural that I take my relationship with cheese to the next level. Yes, I decided it was high time I make my own.

Making your own cheese--ricotta, in this case--is surprisingly easy and only takes two real ingredients: whole milk and an acid. I used lemon juice although many people use vinegar. If you want to be over the top, you can add salt to bring out the flavor of your cheese more. In fact, the only real piece of fancy equipment you will need is cheesecloth to help you separate the curds from the whey. Best of all, you really just spend about five minutes actively working on this--the rest is in the waiting between steps. Make sure to use organic whole milk because the fat-free versions don't have enough fat and contain weird additives to make the cheese curds stick together.

Once you've made your cheese, you can top with honey and cinnamon for a delicious dessert or let it be the shining of your next cheese platter. When I first attempted this, I used it in homemade gnocchi, so it easily elevates a simple pasta dish and makes you look like a kitchen wizard with very little effort.

Ingredients:

1/2-gallon whole milk

2 lemons, juiced

1 tsp salt

Allow milk to heat in a saucepan on medium-high heat until just about to boil (about ten minutes). While milk is heating, fold a piece of cheese cloth in half so that it makes a finer sieve. Place a colander in a bigger bowl, then put the layered cheese cloth over the colander.

Once milk it hot-to-almost-boiling, remove from heat and add lemon juice, stirring just until the acid is combined with the milk. You will see it begin to curdle. Let sit for five minutes.

Then pour your curdled milk over the cheesecloth.

The whey will drain through the cheesecloth and colander and collect in the bigger bowl. Let sit for about 20 minutes then lift the cheese cloth away from the colander and squeeze out any remaining liquid. Makes about two cups of cheese. Store in fridge for up to five days.

Don't throw the whey out--save it and freeze it using an ice cube tray. The whey can be added to omelets and smoothies for an extra boost of calcium and protein.

Spicy Cherry Salad

July 15, 2014

I once again found myself this week with my ever-constant summer dilemma: too much of a good thing, in this case, cherries. I know life is tough! But seriously, it's hard to get too worked up when my biggest problem is how to use up all this amazing summer produce that I can't help buying week to week. The truth is, I'm easily seduced by the mountains of fruits and veggies at the store and farmers market, so I often end up buying seemingly more than I really need for the week. The big miracle in all of this is that I always end up using all this extra stuff I buy in new recipes (excess produce is great for inspiring kitchen experiments), appetizers for a family get-together, and make-shift lunches (you mean cherries with a spoonful of peanut butter isn't a balanced meal?).

...but back to my cherry dilemma. I had both traditional Bing and Rainier cherries on hand and was looking for a way to continue enjoying them after gobbling them up as-is. I'm not big on sweets, mostly because baking a whole set of cherry muffins or scones or a pie would be too much sugar for me and my family on a day-to-day basis. So I began to wonder, as I often do, about creating a savory dish out of what we would normally think of as a sweet fruit. Thus, my spicy cherry salad was born. It plays on the sweet-tart of the cherries to balance out the bitterness of dandelion greens and the heat of red chile flakes, while the pistachios add a welcome crunch and earthiness. The lime dressing ties all these flavors together in a perfectly light meal.

Ingredients:

1 cup Rainier cherries, halved and pitted

1 cup Bing cherries, halved and pitted

1/3 cup unsalted pistachios

1/4 cup dandelion greens, shredded

1 teaspoon dried red chile flakes

1/ lime, juiced

2 tablespoons olive oil

salt to taste (optional)

Combine lime juice and olive oil in a mason jar and shake until combined. Set aside. In a separate bowl, combine cherries, dandelion greens, chile flakes, pistachio, and salt if desired. Pour lime dressing over mixture and stir until thoroughly incorporated. Divide salad between two shallow bowls. Serves two. Enjoy!

Dandelion Pesto

July 13, 2014

I know what you're thinking: what?! Dandelion? Pesto? The answer is yes. And yes. You know how much I love dandelions...and pesto. It seems only natural that I would find a way to make them work together. This riff on the traditional pesto is so packed with healing properties, thanks to the dandelion that is loaded with iron, potassium, magnesium, and vitamins A and C. It's often used as a natural aid for anemia and is also considered great for all around body detoxification as it acts as a mild laxative and, if the roots are also used, a liver cleanser. Basically, this humble little weeds helps us clean out toxins from our body (and herbal mystics say our mind) so we can live healthier lives. Wow! This is why I am so in love with this herb and often use it in many of my tea blends like my Warrior Tea, meant to replenish the body after a hard workout.

Like my basil pesto, this pesto swaps out the traditional Parmesan cheese for nutritional yeast. I reduce the amount of olive in this recipe to compensate for the addition of lemon juice, here used to counteract the bitterness of the greens. I sometimes swap out the sunflower seeds for pepitas or pumpkin seeds with equally tasty results. As always, I don't really add much, if any, salt to this as the yeast and lemon provide enough seasoning for me, but you can always add salt if you want. This pesto is great smeared on sandwiches (in place of mayo), crostini, pizza, or pasta, and makes a great base for a salad dressing.

Ingredients:

2 cups organic dandelion greens (one bunch)

1 clove garlic

1 tbsp lemon juice

1/3 cup sunflower seeds

1/2 cup extra-virgin olive oil

1/2 cup nutritional yeast

Salt to taste (optional)

Blend all ingredients in a blend or food processor until combined. Store in a mason jar in the fridge for up to one week (though I doubt it will last that long, it's so good!). Enjoy!

Stuffed Avocado Salad

July 11, 2014

So by stuffed avocado, I mean stuffed-to-over-flowing. Yum! Personally, I think avocados are perfect in their creaminess and good-for-you-fats. My family can't get enough of them! I especially enjoy them as the focal point of a light meal during the summer. It takes this fruit (yes, fruit!) out of its guacamole rut and elevates it into something more divine. It also helps with portion control, as you can shape your meal around what an avocado can fit into the hollowed out core. Another way to think of this is like a fancier version of my Mason Jar Southwest Salad.

You can almost see the avocado under there...

Take, for example, this stuffed avocado recipe which features avocado halves piled high with corn, black beans, jalapenos...all the good stuff. It has all the spicy elements of a good taco without the heaviness of too much meat or corn tortillas fried in oil. Plus, as per my own cooking criteria, it's super easy to whip up. The recipe only calls for a little bit of corn and black beans, you'll notice. You can use frozen corn for this and, if you use a can of black beans, you can freeze the remainder in ice cube trays so you have tablespoon sized portions ready for the next time you make this recipe. Personally, I don't really use much salt, if any, in this recipe, as the lime dressing pops out the flavors without the need for additional seasoning.

Ingredients:

2 cups mixed greens

1 avocado, halved, skinned, seed removed

1/4 cup cherry tomatoes, sliced in 4ths

2 tablespoons sweet corn

2 tablespoons black beans

1/2 to a whole jalapeno, diced (depending on how hot you like it)

1 spring onion, diced

2 limes, juiced

2 tablespoons olive oil

Salt to taste

Evenly divide the lettuce between two plates or shallow bowls. Place each avocado halves in your lettuce nests and set aside. In a separate bowl, combine tomatoes, corn, beans, jalapenos, onion, and, if desired, salt. Evenly divide the filling between your plates, making sure to get as much of the filling into the hole left by the avocado seed before letting it spill out over the lettuce. Then combine lime juice and olive oil in a mason jar and shake vigorously until combined. Evenly divide the dressing between two dishes. Serves two. Pairs well with a Watermelon Cooler. Enjoy!

Italian Grilled Veggies

July 8, 2014

One of my absolute favorite dishes, when I traveled through Italy last summer, was grilled vegetables. I know what you're thinking: not pasta? Not pizza? Not better-than-ice-cream gelato? Yes, I loved those too--and I would be lying if I said I didn't enjoy them every second I could! But these Italian grilled vegetables were such a nice break from carbs. My mom and I would often split a plate of grilled veggies and a salad or pasta for lunch--pure heaven! What makes this dish so good is that it is light and tasty, using only the bare minimum of ingredients and super fresh produce. Every place had its own take on the dish, too. Some used bell peppers and onions with the eggplant, while others kept it more zucchini based, while still others loaded on the garlic and basil. In all cases, it was a divine dish, so much so that I found myself craving it when I got back home.

Naturally, this led to kitchen experiments. It didn't take much to get it right: just some organic veggies (usually from my local farmers' market), extra virgin olive oil, and balsamic vinegar. Oh yes, it was amazing! It's also super easy, just the way I like my recipes. Feel free to play around with the types of veggies and keep in mind that the longer they marinate, the tastier this dish will be.

Grilled veggies ready for the table, yum!

Ingredients:

1 medium eggplant

2 medium zucchinis

2 medium yellow squashes

1 cup extra virgin olive oil (approximately)

1 cup balsamic vinegar (approximately, I used white balsamic vinegar in these photos)

Salt to taste

Pepper to taste

Drizzle about a tablespoon of olive oil onto the bottom inside of a shallow baking dish. Thinly slice all the vegetables. Line the baking dish with the yellow squash until the bottom is more or less covered. Drizzle another tablespoon of olive oil across this layer and about a tablespoon of vinegar. Dust the top with a little salt and pepper.

Then layer the zucchini on top of that, making sure to then drizzle it with oil, vinegar, and seasoning. Do the same with the eggplant and repeat, alternating veggies, until all the veggies are layered on and the dish is full. Pour on any remaining olive oil and vinegar. Cover and let sit for at least one hour. It can be stored overnight in the fridge as well. If you do store it in the fridge, be sure to take it at and get to room temp before grilling.

Once the vegetables have marinated, fire up your grill (or grill skillet on your stove) until it is medium hot. Drizzle surface with olive oil if using a grill skillet or brush more olive oil on your veggies before placing them on your outdoor grill. Cook each side until it has grill marks, about 1-2 minutes per side. It may take two or more batches to grill all the veggies, depending on how big your grill is.

Once your veggies are ready, you can place them back in your baking dish for serving. If you have another round of veggies to grill, you can put your baking dish in the oven on low (250) to keep your cooked veggies warm. Serve these on their own as a light meal, or as a side to pasta or salad. They also make a great veggie sandwich the next day. Serve approximately 4-6. Enjoy!

Easy Homemade Pickles

July 5, 2014

According to my dad, a sandwich isn't complete until it has a pickle spear by its side. My rule of thumb? A pickle isn't a pickle unless it's homemade. The stuff you get in stores is usually so packed with salt, artificial flavors, colors, and preservatives that you completely lose the beauty of a good pickle: crisp, tart from the vinegar, and tasting faintly of the cucumber that it came from. Between me and my dad's pickle philosophies, you've got yourself a perfect recipe to enjoy this summer.

Best of all, making your own pickles is super easy--it takes only 20 minutes! I like to use fresh pickling cucumbers (the small cucumbers that look like pickles) from my local farmers' market, but any cucumber will do. You can pickle them whole, slice them into spears (which I do for my dad), or slice them into little medallions like you do to quick-pickle some veggies. Just keep in mind that the bigger the cucumber, the longer it needs to soak in your brine to get pickled--about one week to ten days for whole pickles, to two hours for quick pickle slices. Of course the longer any of them soak in the brine, the tastier they are!

Ingredients:

6-8 small pickling cucumbers

2 cloves garlic

1 cup white vinegar

1 cup water

2 tablespoons dill seed

1 teaspoon cumin

1 teaspoon hot pepper flakes

1 teaspoon sea salt

You'll need two mason jars for canning. Place one peeled whole garlic clove in each jar. Slice the cucumbers how you want them (or keep them whole). For this recipe, I did one jar of spears and one jar of medallions. Place cucumbers in jars.

Place vinegar, water, salt, and spices in a saucepan and heat on medium until boiling. Remove from heat and let cool for ten minutes. Then, while brine is not completely cooled, pour mixture over cucumbers in jar and allow to cool completely before storing them in the fridge. Serve alongside (or in) sandwiches or even as a quick salad topper. Keep for up to two weeks in the fridge (although mine never last that long). Enjoy!