"When life gives you lemons..."

The old adage says, "When life gives you lemons, make lemonade!"  Of course, it's a great idea, but think outside the proverbial "box" and take it to the next level...

First rule of thumb for lemonade...PLEASE skip the frozen concentrates and the powdered drink mixes!  Not only do they taste artificial, they contain artificial ingredients that are not healthy for you.  Homemade is BEST, and it's easier than you think to make...

Fresh Homemade Lemonade

Here is a basic recipe to start with...

• 1 & 1/2 cups freshly squeezed lemon juice (from organic lemons, if available) 
• 1 cup simple syrup (*see below)
• 6 cups very cold water 
• Ice
• Sliced lemons for garnish

Directions:  Simply mix the ingredients together in a large pitcher and serve!  Makes 120 ounces.

For the *Simple Syrup
Combine 1 cup cold water and 1/2 cup granulated sugar in a saucepan and bring it to a boil over medium/high heat.  Turn the heat down to low, and stir until the sugar dissolves completely.  This should take 3-4 minutes.  Let this mixture cool completely before adding it to your lemonade mixture. 
Feel free to double, triple or quadruple this recipe - simple syrup will keep in your refrigerator in a covered container so its ready to go next time you want to make some homemade lemonade!

Now let's JAZZ it up a bit!  

• Add 1 cup of fresh, crushed fruit to your lemonade...any type of organic berry will work or get adventurous with passion fruit, peaches, watermelon or mango!
• Add some fresh herbs to your simple syrup...once your sugar has dissolved and you remove your saucepan from the heat, tear some fresh organic basil, rosemary or mint into pieces and add it to the simple syrup.  Allow the herbs to sit in the syrup during the cooling time. Strain the herbs out before adding the syrup to the lemonade mixture.  You may wish to add some fresh herbs to the lemonade at this point, just to give guests a clue of what is in your lemonade to surprise them!

•  Give it some FIZZ!  Use shilled, sparkling mineral water or seltzer water instead of just regular water to give your lemonade some "lift". 
•  Brew up some iced tea and mix it with your lemonade for a famous "Arnold Palmer". One batch of the lemonade mixed with 6 cups of iced tea should do the trick!

• Shake it up! Combine 1 & 1/2 cups of your lemonade with 1 quart of vanilla ice cream in a blender - blend and serve in chilled glasses with a lemon wedge to garnish.
• Lemonade cocktail time?  Simply mix 1 cup of lemonade with 1oz chilled vodka or white rum.  To make the cocktail extra special, rub the rims of the glasses with fresh lemon and dip them into some sugar! Garnish with a lemon wedge and a sprig of mint.
• Love citrus?  Make your "ade" with a combination of citrus fruits by adding some lime or orange or a combo of all three!

As always, I encourage you to have fun with this recipe and please share your creations in our comments below!

Chile Pepper Primer

On a recent trip to Puerto Vallarta Mexico I had the privilege to learn more about Mexican cuisine with an emphasis on chile peppers.  Since returning home I have been experimenting with many varieties of fresh and dried chiles that I have been able to find locally. Chiles are such an amazing addition to many recipes and I encourage you to do your own experimenting! Here are a few basics to get you started followed by my recipe for Mexican Style Beans...

 

The subject of chili peppers can be very confusing for anyone! Believe it or not, there are more than 100 varieties of chilies in Mexico, each with its own unique characteristics. They are used both fresh and dried, and either type can be whole or ground. The same chili can even be found under different names depending upon its region of origin. Chilies range in degree of heat from very mild to incendiary, and the heat can vary within a variety.(Reference the Scoville Scale)

Due to increasing interest in Mexican foods, chili peppers that were once available only in Mexican grocery stores are now readily available in grocery stores. Keep in mind however that not all chilies are available in all areas at all times.Below are descriptions of the most common varieties and individual chili traits. This way, you'll be able to substitute one chili for another. The character of the dish may change slightly, but it will still be delicious and enjoyable. 

A Note of Caution The heat of chili peppers comes from the seeds, the veins (the thin inner membranes to which the seeds are attached), and in the parts nearest the veins. For milder dishes, the veins and seeds are removed and discarded. The oils from the seeds and veins can be very irritating to the skin and can cause painful burning of the hands, eyes, and lips. Do not touch your face while handling chilies. Wash your hands well in warm soapy water after handling. Wear gloves if your skin is especially sensitive or if you are handling a number of chili peppers.

Fresh Chilies
Fresh chili peppers will keep for several weeks refrigerated in a plastic bag lined with paper towels. The towels absorb any moisture. When purchasing fresh chilies, select those that have firm, unblemished skin. 

Anaheim (also called California Green Chili)

A light green chili that has a mild flavor with a slight bite. They are 4 to 6 inches long, about 1 1/2 inches wide and have a rounded tip. Anaheims are also sold canned. For a spicier flavor, poblano chilies can be substituted.

 

Jalapeño
A small, dark green chili, 2 to 3 inches long and about 3/4 inches wide with a blunt or slightly tapered end. Their flavor varies from hot to very hot. They are also sold canned or pickled. Serranos or other small, hot, fresh chili peppers can be substituted.

Poblano

A very dark green, very large triangular-shaped chili with a pointed end. Poblanos are usually 3 1/2 to 5 inches long. Their flavor ranges from mild to quite hot. For a milder flavor, Anaheims can be substituted

Serrano

A medium green, very small chili with a very hot flavor. It usually ranges from 1 to 11/2 inches in length and is about 3/8 inch wide with a pointed end. Serranos are also available pickled. Jalapeños or any other small, hot, fresh chilies can be substituted. 

Dried Chilies
Dried red (ripe) chilies are usually sold in cellophane packages of various weights. They will keep indefinitely if stored in a tightly covered container in a cool, dark, and dry place. 

Ancho 

A fairly large, triangular-shaped chili, slightly smaller than the mulatto chili. It has wrinkled, medium to dark reddish-brown skin. Anchos are full flavored, ranging from mild to medium-hot.

Chipotle 

A smoked and dried jalapeño chili. It has wrinkled, medium-brown skin and a rich, smoky, very hot flavor. Chipotles are also commonly available canned in adobo sauce.

De Arbol A very small, slender, almost needle-shaped chili with smooth, bright red skin and a very hot flavor.

Guajillo

Guajillo Chile Peppers are one of the backbone chile peppers used in cooking Mexican-style dishes. This shiny, deep orange with brown tones measures about 4 to 6 inches long and 1 to 1 1/2 inches across. Not hot, but rich, smoky, and complex. Perfect for chili and especially nice with pork. Also used in salsas, chile sauces, and stews.

Pasilla

A long, slender, medium-sized chili with wrinkled, blackish-brown skin. It has a pungent flavor, ranging from mild to quite hot. (Pasillas are sometimes called negro chilies.)

SO, HOW HOT IS HOT?

In 1912 pharmacologist Wilbur Scoville devised a system to determine the degree of heat in chili peppers. That system measures pepper heat in Scoville units. The more Scoville units, the hotter the pepper. The hotter the pepper, the greater the body's physiological response. Experts say chilies offer a mother lode of medicinal benefits. Here's a sampler of chilies, from searing to mild.

Scoville Units Chili Rating (approx.) Varieties
10 100,000 - 300,000 Habanero
9 50,000 - 100,000 Thai
8 30,000 - 50,000 Cayenne
7 15,000 - 30,000 de Arbol
6 5,000 - 15,000  Serrano
5 2,500 - 5,000 Jalapeno
4 1,500 - 2,500  Cascabel
3 1,000 - 1,500 Ancho, Pasilla,
2 500 - 1,000 New Mexico
1 100 - 500 Mexi-Bell, Cherry
0 0 Mild bell peppers, Pimento, Sweet banana

Dawn's Mexican Style Beans

This is my version of Mexican style “frijoles” or beans.  I use dried pinto beans that have NOT been soaked overnight!  This is a fun and delicious side dish for any Mexican meal. You can also add some cooked ground beef to these beans and have chili!

Ingredients:

• 1 Tbsp olive oil or vegetable oil
• 1 cup diced yellow onion
• 1 (14oz) can fire roasted, diced tomatoes
• 1 (14oz) can tomato sauc
• 1 can water or for a twist...Mexican beer!
• 1 & 1/2 cups dried pinto beans
• 4 dried ancho chile peppers, seeds removed, chopped
• 1 tsp dried Mexican oregano
• 3 tsp granulated garlic powder
• 1 tsp kosher salt, plus more to your liking when cooking is done
• 1 bunch fresh cilantro, chopped (for garnish - optional)
• Sour cream (for garnish - optional)

Directions:

1. Heat the oil in a large saucepan over medium-high heat.

2. Add the onions and cook until softened.

3. Add the diced tomatoes, tomato sauce and water (or beer).

4. Add the dried beans, chopped ancho chiles, oregano, garlic powder and salt. Stir well and bring to a boil.

5. Turn the heat down to medium-low, cover and cook 3 hours or until the beans are soft. Stir occasionally and add more water if necessary.

6. Season with more salt if necessary prior to serving.

7. Garnish with fresh chopped cilantro and sour cream if you desire.

Veganism...a new trend for 2011?

I just happened to catch the Oprah show yesterday and was completely facinated by the stories from the Harpo employees about their week living as a vegan.  I've always been a meat eater, though I could certainly imagine myself living without beef, pork and chicken hitting my plate and being perfectly fine with it. Now seafood & cheese, that is another story with me...I'm not sure if I could live without my fish, shrimp and scallops or my Beecher's Flagship and the occasional melted brie!

So, I don't know if I could ever go completely vegan, but I think a lot of the principles that were presented on the vegan lifestyle have great merit. Vegans certainly don't seem to be depriving themselves nutrionally in any way and there are so many vegan products out there nowaday that makes the lifestyle much more appealing. I was surprised by the Harpo employees saying that they had lost weight (one guy lost 11 pounds in one week!) and were feeling SO much better. I felt this was worth looking into, so here it goes...


What does it mean to be "vegan"?
Living the vegan lifestyle means that you get your nutrition without eating any animal products. No meats, fish, eggs, dairy - no animal anything! The diet is comprised of plant based foods such as vegetables, legumes and whole grains.

So, where do they get their protein from if they don't eat any meat?
Vegans get their protein from legumes, vegetables, fruits and protein rich grains. 

What about iron and other things our bodies need?
Great sources of iron come from leafy greens and any type of bean.
"These foods also bring you calcium and other important minerals. Vegetables, beans and other foods provide all the iron you need. In fact, studies show that vegetarians and vegans tend to get more iron than meat eaters. Vitamin C increases iron absorption."  Kathy Freston, excerpt from "The Veganist"

As for calcium, the greens and beans also provide the body with the necessary calcium for bone health. Kathy also recommends; getting plenty of exercise, getting enough vitamin D, eliminating animal based proteins, limiting salt intake, eating plenty of fruits and vegetables and not smoking to help keep your bones healthy. 

As for Omega 3's that we get from fish oil, Kathy says, "ALA (alpha-linolenic acid) is a basic omega-3 fat that can be converted in the body to the other omega-3s the body needs. ALA occurs in small amounts in beans, vegetables and fruits, and this should be all the body needs. If more is desired, it is also found in walnuts, soy products and, in high concentration, flax seeds and flax oil. If these are used, there is no need for more than minimal amounts. If you are looking for more, for whatever reason, health food stores sell vegan omega-3 supplements."

Click here for a Vegan Shopping List.
from Oprah.com
 
Click below for Vegan Menus from Kathy's Book, Veganist: Lose Weight, Get Healthy, Change the World
Week One 
Week Two  
Week Three 

Click here for Kathy's Vegan Substitutes so you can go vegan without giving up some of your favorite meals!

If you really love meat but are willing to try some meat substitutes, try the following...

Tofu is also called "bean curd" and is made from the curdled liquid extracted from soybeans. It's sold in various forms from very soft (or silken) to firm. The firm version resembles cream cheese and is often cut into cubes or strips. By itself, it has virtually no flavor. It works well when cooked with sauces because the Tofu acts like a sponge, soaking in the flavor. You can also cut tofu into thin strips and saute them until they crisp up, marinate the strips in soy sauce and bake them or even deep fry them!

Seitan is wheat gluten or "wheat meat" and is made by extracting the gluten from wheat. It's prepared texture can be compared to that of chicken or pork. It can be purchased prepared or as a powder that you simply mix with water - it becomes elastic and stays together and you have seitan.  Seitan becomes surprisingly similar to the look and texture of meat when cooked, making it a popular meat substitute. It has more texture than tofu. Seitan is also high in protein. It is also the base for several commercially available products such as Tofurky deli slices. 

Tempeh is made by fermenting soybeans, then pressing the result into cakes. Other forms of tempeh can be made from grains or rice. Tempeh has a nuttier flavor and more of a "meatier" texture than tofu. It's great for making kebabs or to use in a stir-fry. Tempeh is the richest vegetarian source of vitamin B12 and it is cholesterol free.  Even if you don't care for tofu, give tempeh a try - its is completely different!

TVP or Textured Vegetable Protein is derived from soy flour, then cooked and dried. You can buy it dehydrated. In its dehydrated form, it has a shelf life of longer than a year, but will spoil within several days after being hydrated. In its flaked form TVP can be used similar to ground meat. It is protein rich, quick cooking and contains no fat unlike its "meat" counterpart. TVP can be used to make "meat" sauce for spaghetti, chili, sloppy joes, burgers and much more! (Morning Star Farms has a great rehydrated TVP product)

SO...are you ready to try some of these meat substitutes?  Here is my recipe for stuffed peppers using TVP as a substitute for ground beef...I promise you, they'll be delicious and you won't even miss the meat!

Dawn's Vegan Stuffed Peppers

serves 4

Ingredients:

•  4 large bell peppers, top cut off, seeds and ribs removed (Suggested: red bell pepper)
•  1 small zucchini squash, shredded
•  4 small ripe tomatoes, chopped
•  4 garlic cloves, minced
•  1 TBSP unsalted sunflower seeds
•  1-12oz bag Morning Star Farms Grillers Recipe Crumbles (TVP), frozen (see bag to the right)
•  1 and 1/2 cups cooked organic brown rice (still hot)
•  1/4 tsp freshly ground black pepper
•  1/4 tsp garlic powder
•  1/2tsp Mrs. Dash, original
•  1/2 tsp dried thyme
•  1-29oz. Can organic tomato sauce (or 2-14oz. Cans)

Directions:

1. Preheat your oven to 375 degrees.

2. Place cleaned bell peppers into a deep baking dish that can be covered with a lid or foil.

3. In a mixing bowl combine the rest of the ingredients (rice last) except the tomato sauce.

4. Add 3 Tbsp of the tomato sauce to the bowl and mix well with a large spoon.

5. Spoon mixture evenly into the four peppers.

6. Pour the remaining tomato sauce over the stuffed peppers.

7. Cover the baking dish/pan with a lid or foil.

8. Bake for 1 hour or until peppers are soft.

*If you require more than 4 servings, simply cut the peppers in half, lengthwise, and remove the seeds and ribs, then stuff each pepper half. Reduce the cooking time by 20 minutes - check peppers - bake longer if necessary.

**Another variation to try: for a Mexican Stuffed pepper add 1/2 cup black beans, 1/2 cup corn, 1/2  minced jalapeño pepper (seeds and ribs removed) , and replace dried thyme with dried oregano.

NOW...what are some of your vegan ideas for using these meat substitutes? Please share in the comments below and feel free to share your recipes too!