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Something Good MAGAZINE

Don’t eat bad food.


Contents

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| SUMMER 2012 | SOMETHING GOOD MAGAZINE


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Editor’s Note

Set the Intention

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Summer Fix-in’s

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Pinto Burgers Grilled Potato Salad Sweet and Spicy Corn on the Cob Basil Lemonade Basil Lemonade Popsicles

Summer Comfort Butternut Squash Pizza Panzanella Spicy Lemon Pepper Pasta

Apple Cider Vinegar

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The Booster Fresh Strawberry Booster

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In Season: Peaches

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Salad of the Month

Quinoa Salad with Baked Yams

Make the Switch

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Turbinado Sugar

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Dessert First

Chocolate Mint Watermelon Granita

Rustic Peaches & Cream

Obsessed: Vanilla Beans

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Vanilla Ice Cream Chocolate Soft Serve Ice Cream


EDITOR’S NOTE


I can pretty much sum up exactly how I feel about summer time in these two Polaroids taken six months apart at the dentist始s office when I was four. I wait very impatiently all year long for the two to three months of joy and warmth. The way I feel this time of year is unparalleled. This month I kept the focus on what I have always associated with this season...celebratory comfort food. More than anything, I wanted you to feel inspired to have something good every day, and take the time to eat more beautiful food.

Jessica

SUMMER 2012 | SOMETHING GOOD MAGAZINE |

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SET THE INTENTION.

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I’ll be the first to tell you I’m not the best baker, not for the lack of trying, but attempting to paint so perfectly inside someone else’s lines is so very hard for me. I might be one not think outside the box, but I love to color outside the lines. My desire is that you use these recipes as inspiration. Always adapt everything to your own tastes, use what you have on hand, make it work for you. Don’t be afraid to change things up a bit so they become something that you love. Take these ideas and run with them. Set your intention to play in the kitchen a little more, be more forgiving about the outcome of your efforts, learn as much as you possibly can, and have more fun. Taste as you go, paint your own picture.

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SUMMER

COMFORT

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3 colorful meals that will leave you feeling satisfied and blissful. Bring on the rose colored glasses.. Summer is officially here.

SUMMER 2012 | SOMETHING GOOD MAGAZINE |

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BUTTERNUT SQUASH PIZZA 1 tablespoon extra virgin olive oil+ extra for drizzling 1 medium yellow onion, sliced thinly 2 cloves of garlic minced 1/4 teaspoon salt pepper to taste 1 prepared pizza dough

with balsamic cream

1/4 cup roasted onion garlic jam 10 oz. package frozen butternut squash 2 tablespoons extra virgin olive oil 1/4 teaspoon salt pepper to taste fresh arugula Balsamic Cream

Preheat oven to 400 Degrees. Saute onion with garlic until caramelized over medium heat in 1 tablespoon olive oil, salt and pepper. Sprinkle baking stone with cornmeal or flour. Hand stretch pizza dough into desired shape. Spread on roasted garlic onion jam, then sauteed onions, followed by the butternut squash. Drizzle entire pizza with olive oil, salt and pepper making sure to get the edges of the crust as well. Bake for 25-30 minutes. Top with fresh arugula and balsamic cream. Serves 3-4

Balsamic Cream 1/2 cup balsamic vinegar 4 tablespoons turbinado sugar

Whisk ingredients constantly in a small saucepan over low heat until mixture has reduced by half.

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Summer is tomato season. This salad celebrates all of the beautiful varieties of cherry tomatoes. Get the most colorful and most flavorful you can find. This salad never disappoints and is definitely a family favorite.


PANZANELLA BREAD SALAD with FRESH TOMATOES DRESSING 2 tablespoons olive oil (for onion) 1 medium red onion, sliced thinly 2 tablespoons olive oil (for bread) 1 sourdough baguette, cubed 1 pint cherry tomatoes, halved 1.5 ounce package of baby arugula

1/4 cup balsamic vinegar 1 tablespoon olive oil 1 tablespoon stone ground mustard 1/4 tsp sea salt 1/8 tsp ground black pepper

Heat olive oil in saute pan over medium heat. Add red onion and saute until slightly caramelized. Set aside in large bowl. Add 2 more tablespoons olive oil to heated saute pan. Add cubed sourdough baguette and toss until all sides are a crispy golden brown. Add bread to large bowl along with onions, cherry tomatoes and baby arugula. To make dressing, whisk together balsamic vinegar, olive oil, stoneground mustard, salt and black pepper. Add 3-4 tablespoons dressing and toss well to coat.

TIP! Save the rest of the dressing in a small jar to have around for any salad that you throw together later on in the week.

Serves 3-4

SUMMER 2012 | SOMETHING GOOD MAGAZINE |

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SPICY LEMON PEPPER PASTA with broccoli kale 1 tablespoon olive oil two spicy vegan sausages, chopped 1/4 to 1/2 teaspoon red pepper flakes half a package of spaghetti, 6-8 oz.

1/2 a bunch of broccoli kale 1 lemon juiced 1/4 tsp sea salt

Bring water to a boil, add 1 tsp salt to water. Add Spaghetti, cook until al dente. In a large saute pan add 1 tablespoon olive oil. Add sausage & red pepper flakes and cook until crispy. Add cooked spaghetti into sausage pan. Add in broccoli kale, juice form one lemon and salt. Toss well to combine. Enjoy.

Serves 3

TIP!

Don’t want to wander the grocery store looking for the unknown? The perfect vegan sausage for this recipe is by a company called FIELD ROAST. Get the Mexican Chipotle flavor, it is spicy and delicious and is perfect in this recipe.

SUMMER 2012 | SOMETHING GOOD MAGAZINE |

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APPLE CIDER VINEGAR

“with the mother”

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Did You Know? can help in supporting weight loss efforts by helping to metabolize fats and keep food cravings at bay.

Apple cider vinegar

The soluble fiber in apple cider vinegar may help to lower bad

cholesterol that can build up in the arteries increasing your risk of hypertension, heart disease & stroke. The soluble fiber binds to cholesterol so your body is able to eliminate it before is has the chance to accumulate and cause health problems.

Continuing to take apple cider vinegar on a regular basis in a diluted

form before each meal may help to eliminate heartburn symptoms by aiding in digestion & helping to restore a healthy amount of acid in the stomach.

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A tablespoon of apple cider vinegar, first thing in the morning, will boost your metabolism and help increase your energy level. 18

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THE BOOSTER

Start your day with “the booster.” This simple refreshing drink will help you easily introduce Apple Cider Vinegar into your diet.

1/2 cup organic pineapple juice 1 tablespoon apple cider vinegar”with the mother”

juice from half a lime 3 ice cubes 1 teaspoon honey

Toss all ingredients into a blender; adding honey last before blending. This will keep it from sinking below the blade. Blend on high speed until frothy. Serves 1

THE BOOSTER SHOT In a hurry?

1/4 cup organic pineapple juice 1 tablespoon apple cider vinegar “with the mother”

Mix together. Add water to dilute if needed.

Try this simplified on-the-go version. SUMMER 2012 | SOMETHING GOOD MAGAZINE |

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OPTION 2: Fresh Strawberry Booster

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FRESH STRAWBERRY BOOSTER: THE BOOSTER + 3/4 cup STRAWBERRIES minus honey.

SUMMER 2012 | SOMETHING GOOD MAGAZINE |

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In Season: Peaches

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The bounty of peaches this month put me in the mood to experiment in the kitchen and make a treat or two. Peaches are so very luscious this time of year that I can’t help but fall in love with their soft fuzzy outsides and their juicy insides all over again. My current favorite dessert is inspired by the season’s freshest picks. It’s a take on the classic flavor duo we like to call peaches and cream.

SUMMER 2012 | SOMETHING GOOD MAGAZINE |

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FROZEN PEACHES & VANILLA CREAM with mint

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FROZEN PEACHES & CREAM with mint 4 peaches, rough chopped with skins 3/4 cup water 2/3 cup turbinado sugar

Vanilla Base(page 52) + 10 fresh mint leaves, chopped 4 jars, 8 oz

In saucepan, add peaches, water and sugar. Muddle over medium heat for 30 minutes stirring often. Remove from heat and let cool for 10 minutes. Using the Vanilla Base recipe, add mint leaves to liquid base and blend until completely smooth. Pour vanilla base, then peaches alternating until you始ve reached close to the top of the jar. Put lids on jars. Allow ice cream to freeze in jars overnight. To remove ice cream, run jars under warm water for 60 seconds. Remove lids and flip over jars until the ice cream slides out. Divide each jar of ice cream into two pieces using a knife. Serve immediately with a sprig of mint.

Serves 4

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MER fix-in’s SUMMER 2012 | SOMETHING GOOD MAGAZINE |

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Pinto Burgers 1/2 yellow onion, chopped 15 oz can of pinto beans, drained and rinsed 1/4 cup cilantro. finely chopped 2 tablespoons flour 1/4 teaspoon garlic powder 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon chili powder 1/4 teaspoon sea salt pepper to taste coconut oil for cooking

with sun-dried tomato balsamic ketchup Stack with:

rustic style hamburger bun pickles lettuce red onion tomatoes yellow mustard sun-dried balsamic ketchup

Saute yellow onion on medium heat until translucent. Meanwhile, heat grill pan on low. In large bowl, add pinto beans, cilantro, flour, garlic powder, cumin, coriander, chili powder, sea salt and pepper. Mix ingredients together, slightly smashing pinto beans. Coat gill pan with coconut oil. Using a 1/4 cup measurement, form into small patties. Place on pan and grill until crispy. Cook on both sides. Assemble with all the fix-in始s. Enjoy. Serves 4-6

sun-dried balsamic ketchup 1 cup oil packed sun dried tomatoes 2 Tablespoons Balsamic Cream (pg. 11) 1/4 tsp sea salt Process in blender or small food processor until desired consistency.

SUMMER 2012 | SOMETHING GOOD MAGAZINE |

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GRILLED POTATO SALAD with asparagus

5 yukon gold potatoes, cubed 1 bunch asparagus, chopped into quarters 1/4 medium red onion, sliced thinly 4 tablespoons olive oil

1 cup cilantro, rough chopped 2 tablespoons soy-free Vegenaise 2 teaspoon stone ground mustard 2 tablespoons red wine vinegar 1 tablespoon agave nectar 1/2 tsp sea salt juice of one lemon

Heat grill pan over medium low heat. Coat pan with 3 tablespoons olive oil. Add cubed potatoes. Cook potatoes turning continually until all sides are golden brown. Add more olive oil when needed. Once they are cooked through remove and place in a large bowl. In saute pan, add one tablespoon olive oil. Add in red onion and cook until slightly caramelized. Add to bowl with potatoes. Meanwhile grill asparagus on previously used grill pan for 10 minutes tossing often.

In food processor, add cilantro, Vegenaise, stone ground mustard, red wine vinegar, agave, sea salt, and juice from one lemon. Process until well combined. Pour sauce over potatoes, onion, and asparagus. Toss well and enjoy immediately.

Serves 3-4

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Nothing says summer barbecue like

corn on the cob. Take an old favorite to the next level with

sweet & spicy twist. this

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SWEET & SPICY corn on the cob INGREDIENTS:

4 ears of corn 3 tbsp brown sugar 1/4 tsp sea salt 1/4 tsp cinnamon 1/4 tsp cayenne 1/4 tsp chili powder

Steam corn on the grill using the TIP! below. In a small bowl, mix together brown sugar, salt, cinnamon, cayenne and chili powder. Peel husks back after steaming and grilling. Roll corn in sugar and spice mixture just before serving.

Serves 4

TIP!

Soak corn in their husks for 10 minutes before putting them on the grill. Keep the husks on when grilling and your corn will steam itself!

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Basil Lemonade BASIL SIMPLE SYRUP 1 cup turbinado sugar 1 cup loosely packed basil 1 cup water

3 cups water juice of 12 small lemons 1-2 extra basil leaves(optional)

In small saucepan add turbinado sugar, basil and water. Boil over medium heat for 10 minutes. Cool for 10 minutes. Strain out basil leaves. In a blender add simple syrup, water, lemon juice and basil leaves(for green color). Blend ingredients and serve over ice.

Serves 6

This clean and refreshing beverage is the perfect combination of flavors. If you have never tried basil lemonade before, now is the time. You don’t want to miss out. SUMMER 2012 | SOMETHING GOOD MAGAZINE |

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OPTION Basil 2: Lemonade Popsicles BASIL LEMONADE POPSICLES: Pour basil lemonade into popsicles molds. Freeze overnight. Ta-da!

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ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD ALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD SALAD


SALAD OF THE MONTH because we all have to eat them.

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Quinoa Salad with Baked Yams

& Healthy Greens

Light yet filling, this salad is clean and green, just the way we like it.

1 large yam, baked and cubed into one inch squares 2 cups cooked quinoa 1/2 medium red onion, minced 1 large leaf purple kale, chopped finely

1 cup spinach, chopped finely juice of 2 lemons 2 tablespoons red wine vinegar 1 tsp sea salt 1 teaspoon olive oil

Preheat oven to 350 degrees. Roast whole yam in oven for one hour. Remove from oven and let cool for 20 minutes. Scrape off the peel with a fork before cutting into one inch cubes. Cook quinoa according to package instructions. Fluff with fork when fully cooked. In a large bowl, combine all ingredients and toss well.

Serves 2-3

TIP: This salad is best eaten straight away! After refrigeration you may find the need to add more salt and red wine vinegar as the yams and quinoa soak up those components of the salad.

Quinoa: Pronounced ”keen-wah” is one of the best grains that you can be adding to your diet. It’s free of gluten, is a complete protein, is high in iron and calcium, is easily digested, and it’s anti-inflammatory. I could go on and on about this wonderful little grain, but you get the idea. Also on the plus side, it is really yummy.

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Make the switch.

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TURBINADO If you are still using white processed sugar make the switch this month to a better option like turbinado sugar. Known as “sugar in the raw� this sugar is the least processed sugar you can buy. It also gets bonus points for tasting way better than the white stuff. Hints of molasses will make your taste buds a little happier too. Little changes make big differences. This one is so easy. Make the switch.

SUMMER 2012 | SOMETHING GOOD MAGAZINE |

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Dessert First Granitas are fancy slushies. The Chocolate Mint Watermelon Granita I’m sharing with you is so good I wish I could have the melted liquid to drink on tap. Perfect for the long hot days of summer; be prepared relax and chill for a while, this is gonna be good.

SUMMER 2012 | SOMETHING GOOD MAGAZINE |

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CHOCOLATE MINT WATERMELON GRANITA

with cardamom syrup

Cardamom Syrup 1/ 2 cup water 1/2 cup turbinado sugar

5 rounded cups seedless watermelon 10 chocolate mint leaves 2 limes, juiced + more(2-4) for over top

1/2 cup water 1 cup turbinado sugar 2 teaspoons cardamom pods 1 vanilla bean, scraped

In a saucepan, combine water, turbinado sugar and scraped vanilla bean. Stir over medium heat until sugar is dissolved. Remove from heat. Cool slightly then add into blender with watermelon, mint leaves and lime juice. Blend until all ingredients are fully combined. Pour mixture into a large shallow pan and place in freezer. Gently scrape mixture with a fork every hour until completely frozen and fluffy. Meanwhile in a small saucepan add water, sugar, cardamom pods and scraped vanilla bean over medium high heat for 2-3 minutes whisking constantly. Strain out cardamom pods and let syrup cool for 5 minutes before transferring to a glass container. Cool in refrigerator.

Serves 6

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SERVE GRANITA drizzled with a good dose of cardamom syrup, a

large

squeeze of fresh lime juice over the top and a sprig of mint to garnish. SUMMER 2012 | SOMETHING GOOD MAGAZINE |

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My curiosity finally got the best of me and I’m now starting my own personal collection (aka”hoarding”) of vanilla beans in the spice cabinet just to be sure that I never have to go without.. I had never tried using a vanilla bean until now and I’ve even surprised myself that I haven’t tried to take a large bite out of one because yes, they really smell that good. These lovely treasure troves are filled with beautiful teeny tiny gems jammed with flavor. I’ve packed every recipe possible with them this month and I’m considering vowing to never go back to the bottle again. Jessica

OBSESSED VANILLA BEANS SUMMER 2012 | SOMETHING GOOD MAGAZINE |

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VANILLA ICE CREAM BASE RECIPE 1 thai coconut, meat only 1 cup cashews, soaked for 1 hour 1/3 cup agave nectar 1 1/4 cup coconut milk(from carton)

1/4 cup coconut oil pinch of sea salt 1 vanilla bean,cut open lengthwise, scrape out seeds with the back of a paring knife

Soak cashews in a bowl of water for at least one hour. Drain coconut water from coconut and set aside to enjoy drinking later. Scoop out the white coconut meat inside. Add cashews, coconut meat, agave nectar, coconut milk, coconut oil, sea salt, and scraped vanilla bean into blender. Process on high speed until extremely smooth. Add more coconut milk into mixture to help with the blending process if necessary. Place in ice cream maker. Follow manufacturer始s instructions. Enjoy immediately after processing in the ice cream maker. Yields: 1 Quart

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USE THIS BASE RECIPE FOR ANY FLAVOR YOU CAN DREAM UP. BLEND TO CREAMY PERFECTION.

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Chocolate Soft Serve Ice Cream Delicious. Use Vanilla Base(page 52) recipe + 1/2 cup cacao powder

OPTION 2: For a fluffy chocolate mousse, refrigerate in small jars for 4-6 hours instead of using an ice cream maker. Yields: 1 Quart

This chocolate ice cream may be one of the most surprising thing I’ve eaten all year. This (almost) raw ice cream is filled to the brim with healthy fats, uses raw agave nectar to sweeten, and has a generous serving of a super food called cacao (pronounced “ka-cow”). Cacao is the perfect alternative for its processed counterpart (cocoa) because it contains one of the highest amounts of antioxidants you can find on the planet. This creamy, beyond satisfying treat, takes almost no time to throw together. Let’s just say this one has earned a special place in my heart. SUMMER 2012 | SOMETHING GOOD MAGAZINE |

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