Lavender Tea Martini

This martini is cool, refreshing and on the sweet side...enjoy!

3 parts vodka

1 part Blue J Syrup Lavender Tea Syrup

1 part lime club soda (for a little sparkle ;)

lime for garnish

Shake it up and pour in a chilled martini glass - you're welcome.

Please Watch

foodmatters

Please watch this eye-opening and just plain sickening video on food production.  What can we do to stop this?

Organic Watermelon Strawberry Popsicles

This is a super-easy, really fun and totally healthy snack for kids and one that can easily be turned into an adult beverage for mom with a little vodka or tequila ;)

You will need popsicle molds - try to find ones that are BPA free, I got mine at Chef Central in Paramus.  

INGREDIENTS

1 mini organic watermelon

1/2 cup sliced organic strawberries

2 tablespoons honey

2 tablespoons organic lemonade (Trader Joe's has some good ones)

DIRECTIONS

I do this with my immersion blender but a food processor or blender will work just as well.  

Cut open watermelon, roughly chop into about 1 inch cubes and remove any seeds.  

Blend watermelon, honey and lemonade until completely puréed.  

Pour into popsicle molds (depending on size of molds it should make 5-6) then add in strawberry slices and freeze until frozen.

That's it - these taste awesome - I know you will love them as much as your kids will!!!

Now, if you want to make some extra you can pour it over ice in a rocks glass,  add in a shot of vodka or Patron Silver and garnish with a few strawberry slices.  OR you can throw all that in the blender with a bunch of ice and have a frozen cocktail that is also pretty healthy ;)

Jersey Ice Box Cake

This cake is the most delicious, wonderful, fluffy piece of heaven that you will ever have.  It starts with home made chocolate chip cookies and it ends with a decadent chocolate icing.

Ok, so start out by following the Freaking Awesome Chocolate Chip Cookie recipe, except instead of making small cookies make four BIG cookies.  Take the cookie dough and form 4 discs on a greased cookie sheets each 6 inches across and about 3/4 of an inch high.  It will take a little longer to cook these, approx 15 minutes or until the edges are lightly browned.  Take them out of the oven and let them cool on the cookie sheet for about 5 minutes so they set.  Carefully transfer them to a cooling rack making sure to use a large enough spatula so they do not break.  Let them cool completely.  You can make the icing while they are cooling and also use the remaining cookie dough to make more chocolate chip cookies :)

ICING INGREDIENTS

2 cups heavy cream

8 oz container mascarpone

1/2 cup sugar

3 tablespoons cocoa powder

2 tablespoons baileys

1 tablespoon vanilla

Beat all ingredients on med-high until you reach a whipped cream consistency - approximately 2-3 minutes.

In a circle cake pan lined with parchment paper place one of the large cookies.  Spread icing over top of cookie.  Then continue stacking cookie and icing until the 4th cookie.  Spread icing over top and sides so it looks like a cake.  

Place in refrigerator for 8 hours or overnight.  Remove from pan, remove parchment paper from underneath, plate it and serve cold.  Excellent for Spring and Summer events and soooooooooo damn good :)

Blogging Against Hunger - Veggie Pasta Garbanzo

April 8 is Food Bloggers Against Hunger Day and I am participating by posting a healthy and affordable organic meal that is easy to prepare.  Hunger is a serious issue in America with one in six Americans not being sure where their next meal is coming form.  This issue is important to me as I have struggled myself at certain times in my life to afford food.  Now I volunteer to help run the farmers' market in my town and promote affordable healthy alternatives to junk as much as possible.  Many parents want to give their children healthy meals but do not think they can afford it - I am here to tell you you can :)

A great trick in buying organic foods is to make sure that you have use for the leftovers to make a second or third meal so plan out what you will make that week in advance so you know exactly what to buy.  Also buy fruits and veggies that are in season as they are the cheapest.

Things like dried beans, quinoa, sunflower seeds, chicken drumsticks, frozen veggies, pasta and brown rice are not expensive - even the organic kind.  Bananas, apples, carrots and sweet potatoes are often among the cheapest fresh produce and are all packed with a ton of vitamins and minerals.

Use spices to add flavor and keep fats to a minimum - and don't go crazy trying to buy every spice at once.  Buy one a week, especially if money is an issue.  The ones you will probably use most are salt, pepper, garlic powder, chili powder and cinnamon - that should cover most areas.  I started cooking a lot after I had my son and at first I thought I needed every spice there was at my fingertips but soon found out I only needed a handful of them.

Not having enough money for food is stressful and terrifying - especially when children are involved.  When I was pregnant with my son I was single and had to stop working because of pregnancy complications.  I was forced to go on government assistance in the form of food stamps.  Going on food stamps was a humiliating and frustrating experience.  In no way does it cover the cost of what a person actually needs to eat and anyone who thinks that being on food stamps is in some way getting a "free ride" is an ass.  I was lucky enough to be able to go and eat at my parents' house fairly often or I have no idea how I would have had enough to eat, especially since I was pregnant.

Now, that being said, I know from experience that when you are in that situation and you go to the grocery store and see 4 for a dollar mac and cheese you think that is all you can afford.  But you can actually make it work with healthier food.  Become familiar with the produce section and look for deals.  Become creative in cooking - I know time is a luxury but try to take a few minutes and figure out some staple, cheap and healthy recipes - it is worth it to you and your family.  I understand that all organic is unreachable for many people but try to buy as much organic and non-GMO foods as possible - the benefit to yourself and the planet is invaluable.  

The following recipe costs about $4 and should feed 5 people

Veggie Pasta Garbanzo

1 1/2 cups organic garbanzo beans (soaked and cooked from dried beans - not canned!)
1 cup organic frozen spinach
3 shredded organic carrots
1 clove garlic chopped
1 package organic whole wheat pasta
2 tbsp olive oil 
1 tablespoon butter
grated cheese
salt and pepper

Prepare pasta as instructed on box.

While that is going on heat olive oil in a pan and throw in garlic.  After a minute throw in carrots and beans and cook for about 3 minutes then add in spinach, butter, salt and pepper.  (Not too much salt)  Cook for about 5 minutes.

Drain pasta and mix in pan with beans and veggies.  Serve with a little grated cheese.

The ingredients left after you make this meal should leave you with plenty to partially or mostly 3 or 4 other meals.  You can do more than you think with beans, carrots and spinach ;)

Here are some other low-cost meals:

Veggie Quinoa Deliciousness

Chicken Pot Pie Pizza - awesome leftover idea :)

Spaghetti Squash Puttanesca


Pancakes from Scratch - you can freeze homemade pancakes in freezer bags and they are soooooooo much better for you than store-bought frozen pancakes.


Sunflower Seed Pesto



HAVE YOUR VOICE HEARD!

Let your elected officials know that federal nutrition programs are needed!!!

secure.strength.org

Check out some facts about hunger and obesity problems in the U.S. Food Facts

A Place at the Table is an awesome, shocking and inspiring documentary on hunger in America and is available on Amazon and itunes

If your in NJ you can donate food here - Community FoodBank of NJ

"Responsibility does not only lie with the leaders of our countries or with those who have been appointed or elected to do a particular job. It lies with each one of us individually." - Dalai Lama

One Dish Chicken Veggie Quinoa Deliciousness

This is probably the most nutrient dense dish I have come up with.  It has vitamin A, vitamin C, vitamin K, fiber, calcium, protein, iron, the list goes on.  It is so packed with a huge variety of vitamins and minerals that I don't think I can top it.  It has quinoa in it - an ancient grain (I love saying ancient grain and I always imagine some eerie Druid-type music playing in my head when I say it).  And of course it is totally delicious.  Even my picky eater eats this.  :)

As usual I am using all organic ingredients including the Chia seeds which are ridiculously expensive but go a long way and any way I can add something good into my family's food I will do it.  It can also easily be made vegetarian by substituting vegetable broth for chicken broth and chick peas or any bean for the chicken.

Here it is...

INGREDIENTS

1 lb chicken breasts, chopped into chunks equally approx a 1 inch cube

1 cup quinoa (rinsed)

1 cup sliced white mushrooms

1 1/2 cups fresh spinach (frozen is fine but use less)

1 cup cherry tomatoes cut in half

1/2 cup kalamata olives chopped in half

3 cloves garlic chopped

1/4 cup chopped onions

1 tablespoon Chia seeds

3 tablespoons butter

2 1/4 cups chicken broth

1/4 cup Sauvignon Blanc

1/2 cup grated cheese

Olive oil

Salt and pepper to taste

Heat a pan with olive oil and toss in garlic and onions for about 1 minute then add in chicken and salt and pepper to taste.

While that is happening bring rinsed quinoa and 2 cups chicken broth to a boil with salt and pepper to taste.  Once it comes to a boil cover and simmer for 15 minutes.

You're doing 2 things at once here so while quinoa is cooking check the chicken and brown lightly on all sides.

When the chicken is almost done add in 1/4 cup wine, 1/4 cup chicken broth and 2 tablespoons of butter.  (A little fat once in a while never hurt anyone but a complete lack of healthy nutrients has - besides I read your body needs some fat to absorb vitamins A and K) Add in tomatoes, spinach and mushrooms - cover and cook on low heat. 

Don't forget to keep your eye on the quinoa, when that is almost done add in 1 tablespoon of butter.  It should finish up a couple minutes before the chicken and veggies.

Now, you can keep them separate if you want but I throw it all together.  So, if there is a lot of liquid left in the chicken and veg pan drain some of it out.  Toss in the quinoa and cook together for about 3 minutes uncovered.

At the end add in the grated cheese, olives and chia seeds and mix together.  Serve and enjoy.  

This dish is so healthy that after it's over you should probably feel great about yourself because you have done something wonderful for your family and you.  So go and make yourself a dirty Bombay Sapphire martini with blue cheese stuffed olives to celebrate.  That's how I am ending my day :)

Peace.

Chick Pea Salad Sandwich

I am a big fan of chick peas, I love hummus, I love them thrown in with pasta, I put them in my chili, I use them a lot.  I used to be a vegetarian and I came up with this recipe as an alternative to chicken salad, which is one of my favorite sandwiches.  I am contemplating going vegetarian again so I have been pulling out all my old veg recipes.  So, in honor of meatless Mondays, I present to you my chick pea salad sandwich :)

INGREDIENTS

1 cup chick peas (after being soaked for a day and cooked for an hour and cooled)

1/2 cup shredded carrots

1/4 cup chopped onion

1 chopped celery stalk

1 tablespoons mayo 

1 teaspoon white vinegar

salt and pepper

Put the chick peas in a bowl and smush them like you would mashed potatoes.  They don't have to be complete mush, just half mush ;)

Then combine all other ingredients, stir and put in the fridge overnight or for at least a couple hours to let the flavors combine.

Serve on a nice baguette or on whole grain bread with your favorite green - today I used baby kale.  

You can also make this the same way without smushing the chick peas and serve it as a side salad with greens.  Enjoy and be healthy :)