May 25 2012

Ingredient of the Week: Rhubarb

When I’m trying to decide on a topic to blog about, sometimes I don’t think of anything creative and interesting for a few days… sometimes a few weeks. When I do think of something, it usually hits me at the most random time.

For example, last night I delivered some rhubarb baklava to my friend’s house and one of their visitors asked me, “What exactly is rhubarb?” BAM! Just like that I knew what I needed to write about this week… But in order to write about it, I first had to do a little research myself.

I picked a TON of rhubarb at my friend’s house last weekend, thanks Judene and Donielle!

What is rhubarb? Is is a plant? A fruit? A vegetable? I have found conflicting answers on the trusty internet today – which has led me to conclude that it is all three. It’s a perennial plant. Some States classify it as a vegetable, while others classify it as a fruit (thanks Wikipedia). I guess it just depends on where you live…

After determining that rhubarb is a perennial veggie-fruit, I moved onto finding if rhubarb is a healthy food. I had assumed so, since it comes from the ground and has a big leafy top, but I was pleasantly surprised at just how healthy rhubarb is!

Health benefits of rhubarb include:
- Rhubarb is high in vitamins A, C, K, and several in the B variety. Vitamin K is found in vegetables like spinach and kale and is great for bone health, as well as neurological health (see Rhubarb Nutrition).
- Rhubarb is high in minerals such as iron, copper, and potassium. It is especially high in calcium – 1 cup of rhubarb equals 10% of the daily amount your body needs (see Livestrong).
- Rhubarb also contains lutein (great for your skin and eyes!) and antioxidants, which help your body fight off disease and keeps you healthy and strong.

Since I have recently become dairy-free (with the exception of my occasional splurge on ice cream and high quality cheeses), seeing that rhubarb is high is vitamin K and calcium makes it a great choice for me to eat to help keep my bones healthy and strong.

So far most of the recipes I have made with rhubarb are pretty sugary and rich, so that is what the recipes are below. Considering I have a LOT more rhubarb left, I’m going to try experimenting with some healthier recipes… stay tuned for that! But for now, because it’s a holiday weekend and all, go ahead and make a delicious rhubarb treat.

Rhubarb Recipes:
- Rhubarb Baklava: Many thanks to Matt for sharing this recipe with me, my husband is very grateful!! Adjustments I made to this recipe: Reduced the butter amount in half to 1/2 cup, reduced the sugar amount to 3/4 cup, and reduced the honey to 1/2 cup. It was still sugary, sweet, and DELICIOUS!
- Rhubeena: AKA – Rhubarb syrup. This amazing creation is going to be turned into rhubarb margaritas and rhubarb mojitos this weekend! It also goes nicely on ice cream and yogurt. Adjustments I made to this recipe: Reduced the sugar to 2 cups. Look at how beautiful it came out…

Pictures of pretty pink cocktails to be taken soon!

- I also made a 10 minute rhubarb jam by simply cutting up the rhubarb stalks and simmering on low heat in a skillet until mushy. I added some agave nectar to taste and stored it in the fridge for when I was craving a PB&J sandwich (which happens often…).
- As always, make sure to check out RECIpage for some awesome rhubarb recipes!
- I also love the Seacoast Eat Local Pinterest Page, because they have separate boards for in-season foods. Check out their Rhubarb Board.

Because I’m looking to make some more rhubarb recipes once the fresh strawberries are ready to be picked, I froze a lot of my pickings. Rhubarb is easy to preserve by freezing. Simply wash the rhubarb, dice it into 1/2″-1″ pieces, place into freezer bags, and freeze.

Check out your local farmer’s market this holiday weekend – If you live in the Northeast, I’m sure you will find some rhubarb!

Apr 29 2012

Ingredient of the Week: Coconut Part II

As promised, here is a recipe post using this week’s ingredient of the week… coconut!

Here are two NEW recipes featuring coconut. Warning – both are addicting, delicious, and husband approved.

Coconut-Chocolate Chip Cookies

So simple, so good.

Very simple recipe that only takes a few minutes to prepare and bake. I ended up making two batches in two nights… whoops! They were sooo good, I couldn’t help it! They are flavorful and it is hard to believe they are good for you, but they are. They are vegan, egg, dairy, and sugar free, contain rich cocoa nibs filled with antioxidants, and filled with protein and fiber.

Coconut Cream Pie Smoothie

Add all ingredients into blender, blend until smooth. That's it.

Another very simple recipe, probably the world’s fastest coconut cream pie! For an extra protein boost add some Silken Tofu.

Here are some recipes I’ve posted about in the past….

Pineapple Coconut Rum Cake

Mmmm rum cake....

Green Tea Cookies

Tasty green cookies

Green Tea Smoothie

My version of a green smoothie

For other recipes using coconut, check out RECIpage. It is a great resource for finding healthy (and sometimes not-so-healthy but still delicious!) recipes. The RECIpage link will take you directly to the results of a “coconut” search, which yielded 650 results! That’s 650 amazing recipes waiting to be made!

All this coconut talk has me dreaming of tropical beaches with a pina coloda in hand… Anyone else?!

Jan 20 2012

Cooking, blending, and ice cream making!

Winter finally decided to come and I am not too happy about it…

Cold temps means no more skinny jeans with flats and no socks… and that’s my favorite wardrobe combo. Now I have to break out the boots. And I hate boots. Plus, it’s difficult to walk and run outside now with snow on the ground. So I have to bring my workouts indoors (I’ll post on that soon!) and I miss the fresh air. I just don’t like winter.

I feel like there’s not much to do besides cook, eat, and drink. It’s safe to say I’ve been doing all three activities quite a bit lately, and probably what I will continue to do until Spring arrives (60 days! But who’s counting….).
Here’s what I’ve been making lately!

Some yummy breakfast recipes….

Apple Cinnamon Oatmeal

Grapefruit and Banana Smoothie

A hearty dinner perfect for a cold winter’s night….

Healthy Pasta Bake

And for dessert….

Banana Ice Cream

Which turned into….

Banana ice cream sundae! With melted peanut butter and chocolate chips!

Yes, I am still embracing my ice cream addiction in January.

No, I did not make all these meals for one meal – they were spread out over days.

All the recipes can be found on my RECIpage.

Happy cooking, blending, and ice cream making!

Jan 8 2012

Week 2: Butternut Squash

I don’t know about you all, but I am loving this mild, non-snowy winter we are having! This weekend I not only took a few walks with the dogs, but was able to run 5 miles on the road with just regular running clothes on… No hat, mittens, or long underwear required in warmer temps! Woohoo! This time last year I would not have even thought about running on the road with the huge snowbanks we had. Thankful for no snowbanks yet this year

And thankful that I signed up for a winter CSA with Brookford Farm this year and I’m still able to eat fresh, local, organic produce in January. Last week when I got a huge butternut squash in my share, I thought to myself, “I need to make this an ingredient of the week!” This is the fourth time I’ve received a butternut squash from Brookford since I started my CSA back in September. I’ve received multiple other kinds of squashes, usually one or two a week, and all have been wonderful; however, the butternut has been my absolute favorite. Sweet, juicy, bright orange, simply delicious. They are so sweet they taste like candy to me. The best butternut squash I’ve ever had, by far. They are so juicy that when I start peeling them, their juices instantly begin to roll down their sides. (I wish I could capture this in a picture but my camera is not great.) AMAZING. Have you ever had a squash do that before?!

I could go on and on about how wonderful Brookford’s butternut squash are, but I will probably lose some of you, so I’ll just continue on with the health benefits:
- Contains high levels of antioxidant vitamins C and E, as well as iron, calcium, potassium, fiber, and magnesium. Also contains a good amount of folate, which helps brain and spinal cord development in fetuses. (see Whole Living: Butternut Squash)
- Contains carotenes such as beta-carotene (vitamin A) and beta-cryptoxanthin, which helps protect your body from lung cancer, and other carotenes that help reduce the risk of colon cancer. Carotene also helps in lung development in fetuses (again, see Whole Living: Butternut Squash)
- Contains anti-inflammatory properties, which help reduce asthma and arthritis problems.

Some tips about butternut squash:
- It can be stored for up to 6 months is a cool, dark, dry place, such as a root cellar or basement. Doesn’t need to be kept in the refrigerator.
- Make sure to use all parts of the butternut squash (or any squash) and don’t throw away the seeds. They are good for you too! To cook the seeds: preheat oven to 350 degrees. Wash and dry the seeds. Lay flat on a cookie sheet. Sprinkle extra virgin olive oil over the seeds, along with a little sea salt and pepper. Cook for 25-30 minutes, or until the seeds start to brown and pop. DELICIOUS.
- Can be used as a substitute for pumpkin in pies, breads, soups, etc. as it is a close relative to the pumpkin, and is often sweeter and better for baking.

Some recipes and cooking tips:
- A simple and delicious recipe when using butternut squash as a side dish: preheat oven to 350 degrees. Peel and cube one squash (see picture below for approximate size). Toss squash cubes in a bowl with a tablespoon of extra virgin olive oil, 1/2 tsp. of sea salt, 1/2 tsp. of pepper, 1-2 tsp. of cinnamon (depending on how much of a cinnamon flavor you like). Once evenly coated, spread on a cookie sheet and cook for approximately 30-35 min. or until tender. I always make this dish for holiday meals and it gets gobbled up quickly!

- On my RECIpage you can find my recipes for Butternut Squash Pizza and Butternut Squash Mac ‘N Cheese. Both are SO GOOD and man approved!

Pizza!

Mac ‘N Cheese!

Nom Nom Nom…
- On of my favorite recipes that I made this fall is Daily Garnish: Butternut Squash and Black Bean Enchiladas . Al and I love this recipe – it’s hearty and delicious!

Have you added a butternut squash to this week’s shopping list yet?!

Dec 7 2011

Brookford Farm

After reading a few posts and reading some recipes, by now you’re probably thinking, “Where the heck can I find raw milk? What is raw milk? Where does she find organic produce in the late fall? You can buy flour directly from a farm? Are you sure about all of this?!”
Or maybe you’re thinking I’m some crazed foodie living a lavish food lifestyle. Crazed foodie, maybe. Lavish food lifestyle, not quite. More like getting back to the way Americans lived prior to the convenience of the processed food movement.

I’m not going to bore you with a history lesson and how food has changed in the post World War II era in this country (although I could, and I do love history… hmm…) and in recent years has started containing controversial ingredients… during the same time there has also been a rise in diseases like cancer, childhood obesity, and diabetes nationwide…. Hmm… coincidence… Oh sorry, there I go talking my crazed foodie talk! But I do think my thoughts could be summed up in this statement: The vast majority of food you purchase in grocery stores is crap.

Allow me to repeat myself: The vast majority of food you purchase in grocery stores is crap.

Al and I watched Food Inc. over the summer and it was like we were hit by a Mac truck. Literally, over night our views on food completely changed. (I cannot say enough great things about this film, so much so that I may even write a separate post about it. If you haven’t seen it, please do. It is a huge eye opener.) After seeing this film I made a promise to myself – I was going to drastically change the way my husband and I (and even our dogs!) eat. What is happening with the food in this country just isn’t right and I’m not going to be a part of it.

I started reading articles, talking with other foodies. I started looking for other ways of purchasing my food, as opposed to going to the dreaded food store every week. (Is it just me, or are the majority of food stores really depressing?! Fluorescent lights. No windows. People dressed in their pj’s roaming the aisles with their naughty children running into you with their carts…. At least in Plaistow anyway. And this is a generalization – not everyone is Plaistow is like this!!) I researched, and I researched, and just when I thought I would have to move out of State to live a healthy lifestyle, I found Brookford Farm.

Brookford Farm is an organic farm on New Hampshire’s seacoast; however, they are moving to Canterbury, NH in the spring because their land lease is up on the seacoast. You can read more about that here: Concord Monitor When I spoke with the folks at my CSA pickup last week, they seemed to think they would be coming to the seacoast area even after they move. They have quite a large following in the area; people even travel up from Mass to purchase their food.

Al and I visited Brookford Farm for their annual Quark Fest in the Fall and we took a tour of the farm. It really is a great place and the way they farm is different from a lot of other farms in America. (You can read all about it on their website and take a visual tour of their farm on the website!)

I have been purchasing my food from Brookford Farm since September of this year and I am SO happy I have found them. To say their food is delicious, isn’t even giving it the praise it deserves… it is amazing. So tasty. So healthy. So great. AND organic and environmentally friendly. I mean honestly, could you get any better than that?!

I am literally buying about 90% of the food Al and I eat from Brookford Farm. I purchase vegetables, meat, pork (best bacon EVER.), chicken, dairy products (including yogurt, milk, cheese, butter), eggs, and even grain products (whole wheat bread flour and whole wheat pasty flour – they even have pie crusts and pizza crusts, neither of which I have tried yet.)

Everyone who works at the farm is very nice and helpful. They care about the animals they have, our environment, and want us to eat healthy… they make it easy to eat healthy.

I am a CSA member and I do my pickups on Thursday afternoons in Exeter – right off of 101, very convenient. And guess what, it gets even better… THEY DO A WINTER CSA! That’s right. You can get fresh food, including fresh veggies, year round. Their next CSA sign up starts the week of December 19th and runs until Mid-March. You can find out all about their CSA program (which I must say, it’s the most versatile CSA in the Southern NH area, you really can “build your own share”) here: Brookford CSA

If you have any questions about the farm, or their CSA program, please feel free to ask me and I’d be happy to share my experience with you. I will say that I purchase a veggie share, a dairy share, a meat share, a pork share, a broiler share (not sure what to do with a whole chicken? Check out the recipe I just posted on my RECIpage – couldn’t be easier! Crock Pot Chicken) and an egg share and it is plenty of food for my husband and I. We are big eaters too.

And lastly (before I start loosing you… I hope I haven’t already!) Brookford Farm is at the Seacoast Eat Local and Salem Farmers Markets – Both of which will be held this weekend! So go to the farmers market and purchase some of their food to try! If you like it, sign up for the CSA – trust me, you will not be disappointed.
(Have you noticed I’m starting to get better at this blogging thing?! I can actually create links now, and link you to my recipes correctly! I am learning, woohoo!)

A picture of last week’s (12/1) veggie share

Dec 5 2011

My recipes

I have decided to create a separate recipe page, which can be found by clicking on this link: Andrea’s RECIpage

I have posted 4 recipes today including Apple Cranberry muffins, 2 ice cream recipes, and a frittata recipe. My goal is to upload at least one recipe a week. Since I purchase most of my food and cooking ingredients from a local farm, you will find that I utilize in-season ingredients. (should be interesting now that winter is coming! Probably should’ve started this blog back in the summer, oops!)

Enjoy! And as always, feel free to share an tips/ideas/suggestions!

Be Healthy Be Happy Be Local

Healthy Living Tips and Recipes

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