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Luscious, you ask? Yes, grasshopper. LUSCIOUS (the theme for this issue) - is named for the uninhibited fusion of hot summer nights and cool, swirling sea-mists that we call summer up here in Maine, USA.
We hope it never ends, which is why it goes by so fast! We can’t escape the call of the deep green forests, the sweetly pungent fragrance in the air, or the sense of wonder we feel in response to the boundless, resilient life all around us – in lazy rivers, crystal lakes, regal mountains, and wildflower-strewn hillsides flanked with proud, purple lupine blooms.
Summer is a fantastic time to dive into our special features, like the Garden of Youth, Coffee Klatch, and Herb is the Word, to name just a few. There is something here for every lover of meats, vegan/GF, and a bubbling wellspring of exclusive recipes from the world over.
So indulge your senses, here in these pages doused with vivid passion, heavenly scenes, and sinfully delicious global cuisine.
Let’s get LUSH, US . . . shall we?
Bon Appetit, Pat
MISSION STATEMENT: To create and sustain a successful, exciting and valuable online experience within the pages of this full-size truly singular/unique digital magazine; by showcasing delicious international recipes, stunning photos, healthy hints, gourmet budget ideas and loads of cultural content linked to the heritage of these recipes that can be made almost anywhere. Our ground-breaking digital publication will continue to scale up in quantum leaps, using only top shelf technology, talented Crew, and the exhilarating spirit that comes with uniting and showcaing the world, with an unyielding commitment to excellence.
Cover layout by Anna M. Burdette of Dragonfly Rose Graphic Artist
Maine Forest Picture by Dragonfly Rose/Anna M. Burdette
Recipe by Tanja Kezić, photo by Tanja Kezić
International recipes for foodies who care about culture and lean living
C re W
produCer / Chief editor
a rtiStiC deSiGner / CreatiVe direCtor
WeB deVeLoper
CuLinarY expert & priVate Chef
paStrY & BakinG expert
Staff iLLuStrator
diGitaL m arketinG/SoCiaL media Coordinator
european Counterpart
CookBook author/teaCher
Chief herB editor
pat friedman
a nna m. Burdette | draGonfLY roSe
LiSa montaGna | api teChnoLoGY
Jim deSmond
k athY Va ZqueZ-pond
m arY Jane L aWaL/fiLS-a imé
under ContraCt
tanJa keZi ´ C
a nna m. Burdette
orSoLYa BartaLiS
a nna Burdette
Chef Jim deSmond
ruth eStaBrook
pat friedman
haSan eL k aramanmY
tanJa keZić’
CuBa
herB iS the Word
moroCCo
SundaY Ja ZZ BrunCh
South a friCa / itaLY / neW orLeanS / JapaneSe Buddha BoWL / editor’S ChoiCeS
eGYpt
moCktaiL Bar
tanJa keZić’ . . . and MANY MORE!
ContriButorS adViSorY team
SCore Southern m aine mentor
direCtor of the Women’S BuSineSS Center at CoaStaL enterpriSeS, inC. (Cei)
Croatia | Coffee kL atCh
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© Life Recipe Enterprises, llc
8
Not one, but two authentic Egyptian dishes are created here for our Readers. You’ll rise like a Phoenix when you discover you can make these in your own kitchen.
16
This classic Jambalaya recipe harkens the spirit of world-class jazz, architecture and heritage found only in the quintessential corners of NOLA.
34
28
22
The original Cuban Sandwich, prepared here just for you, gives a rare glimpse into a Cuban kitchen . . . and some amazing did-you-know’s to serve on the side.
An authentic curried chicken dish against a stunning backdrop, anyone? YEBO!
Here’s the scoop on the perfect Italian meatballs in sauce: in Italy, they’re not traditionally served on top of spaghetti. And you’ll learn how to make them in a pinch. 24 MOROCCO
The rich, exotic fragrance and flavor of this dish will thrill you, almost as much as the fact that you can serve it up yourself. 18
41
42
What happens when you combine blood oranges with world class olive oil? Let them eat cake!
You’ll learn how simple and honest it can be to use the afternoon sun as your brew master.
Lavender isn’t just for sleeping. It’s also for cookies! And so much more, as you’ll discover inside 38
14
Here’s how to kick up your next salad – and your energy level – with one gorgeous and intensely flavorful recipe.
Since when does a recipe for GF Cheesy Spinach Balls become tomorrow’s amazing frittata? Now, of course. 26
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Watermelon done right, in a martini glass. What to say but, “bottoms up…” 31
44
Oh, so THAT’s how she does it. . . the secret soup recipe is out.
Thyme for lamb in this complete and healthy grilled din-din. Fire it up!”
J APANESE BUDDHA BOWL
Artful food. Simply .
Pretty, please, with a cherry on top? Your guests will want for another zesty, sweet coffee any time of day ~ along with the story of Croatia’s awesome coffee culture. 30
36
Here’s how to elevate leeks and garlic into an upscale soup they’ll be raving about. 40
What grows wild, is easily harvested and turned into a nutrient-packed tea, coffee, salad, or side dish? Details within.
Annie
(AUSTRALIA: Grape Vine Art)
Madhavraj Dahal & Family (NEPAL: MoMo Dumplings)
Chef Jim Desmond (MOROCCO: Inspired Chicken & Rice / CARIBBEAN: The First Barbeque / FRANCE: Coq au Vin / MEXICO: Latin Summer Salad / CALIFORNIA: Grilled Watermelon Surprise / NORTHWEST U.S.: Wild Salmon Chowder)
Michelle
(DUCK, DUCK GOOSE: Eggs)
PAT FRIEDMAN (SCANDINAVIA / IRELAND / NATIVE AMERICAN / SOUTH AFRICA / JAPAN / ITALY / NORTHEAST U.S. AND VARIOUS FEATURES / EDITOR’S PICKS)
Max Friedman (ITALIANAMERICAN: Healthy Chicken Parm-Stuffed Peppers)
Tanja Kezić’ (CROATIA: Two amazing recipes in EVERY Issue)
(BAKERY: GF Cherry Scones / SUNDAY BRUNCH: GF Cheesy Spinach Puffs)
Ruth
Hasan El Karamanmy (EGYPT: Classic MAHSHEY / Supreme Lentil Soup))
Herb Candles)
Grace Raudales (HONDURAS: Authentic Shrimp Cocktail with Plantains)
Anna
(POLAND: The Sweet OR Sour Dumplings)
Slade-Mastnak & Family (GERMANY: spätzle/ CROATIA: Olive Grove & Olive Oil)
Dr.
Greta Staknyte (LITHUANIA: The Savory Crepes)
Annah Tsukanova (UKRAINE: Original Borscht)
Sunset Soup))
Stefan Vallee (MOCKTAIL: Chilled Winter Holiday
Mikki Kojakovic (AUSTRALIA: Wattleseed Bread / CROATIA: Ultimate Nut-Free Green Pesto)
I was visiting my homeland (Egypt) with my family many years ago. We had lunch in one of the most expensive hotels in Alexandria north of Egypt, and I ordered Lentil Soup as starter, I noticed that it tasted extraordinary, and I asked the waiter to find out from the chef what is the secret of its super taste, and told me that he adds cream to it. Since then, I always add cream to my Lentil Soup.
-Hasan El Karamanmy
Recipe & Food Photos by Hasan El Karamanmy
Visions of scorching, magnificent Egyptian desert scenes easily come to mind. But in Egypt there is scuba diving in the turquoise sea, and OH, to swirl down the spectacular Nile River. No shortage of Eco-tours or spiritual retreats here, with unmatchable heritage and antiquity. Popular Egyptian cuisine famously includes shawarma and kebabs, hummus and falafel. You’ll see luscious legumes, vegetables, rice and meats. But Koshari is the revered national dish of Egypt: a classic dish of noodles, rice, beans, spiced tomato sauce and fried onions. World cuisine is also found in the very impressive Egyptian restaurant scene.
FMI: HERE and HERE
• 2 x c ups of Red Lentil (about 400 gm)
• 2 x m edium chopped onions
• 2 x m edium to large chopped peeled
carrots
• 2 x m edium peeled tomatoes
• 3 x f inally chopped peeled garlic
cloves
• 1 x table spoon of ground cumin
• 1 x table spoon of paprika
• Salt and pepper to taste
• Butter (optional)
LINK TO EASY CONVERSION CHART
Chef’s Note:
Lintel (“lentil”) soup is very popular in Egypt and in the Middle East. Because all the ingredients are affordable, it is considered as a popular meal for people – even those on a very strict budget -- as it is nutritious, rich in minerals, protein and high in fibre. It is also very popular as a starter on more wealthy people’s tables and even on five-star restaurant’s menu as starter.
1 In a suitable Casserole pot, put a piece of butter and a little bit of extra virgin olive oil.
2. P lace the Casserole on the stove at medium-high heat until butter melts.
3. P lace onion first, then add lentil, carrots, garlic and finally tomatoes.
4. Stir all ingredients on medium heat for 3 – 5 minutes.
5. A dd boiled water to cover all ingredients with 2 inches (we don’t want to have too much water)
6. C over the Casserole and bring to boil.
7. R educe heat and keep checking, stirring and adding a little bit of boiled water if you need to (we don’t want the bottom to get burned because that will spoil the taste).
8. When all the ingredients fully cooked, about 30, remove from heat, uncover and cool.
9. Blend all the ingredients very well (if you use glass blender you don’t have to wait until ingredients are fully cooled. But use caution blending hot ingredients; do in small batches).
10. In a suitable size pan, put a piece of butter and little bit of extra virgin oil on medium heat. When the butter melts, add 2 crushed garlic cloves and a tea spoon of ground cumin and stir well.
11. A dd the blended ingredients to the Casserole, reduce heat and keep stirring.
12. A dd 200 gm of cream (optional).
13. A dd boiled water slowly, as required, if soup is too thick.
14. R educe heat and cover and leave it for 15 – 20 minutes, stir from time to time.
15. Serve with chopped parsley and crispy pieces of pita bread.
steps 1,2,3,4,10 and 12 are optional, you can skip them if you are Vegan, but if you are not Vegan, I highly recommend to do it this way as it adds a lot to the taste.
I am Egyptian, Electrical Engineer, immigrated to New Zealand with my family 26 years ago. Before I came to New Zealand my cooking skills were limited to salads, omelette and sandwiches. When I came to New Zealand, I wanted to enjoy the beautiful outdoor life (beaches, parks, etc.) This is when I started Egyptian BBQ (Koftaa & Kebab) using a portable charcoal BBQ, after a while I became very good with it. That encouraged me to do more serious cooking. I have also been more interested in healthy food and a healthy way of cooking as I totally believe all of these diseases including cancer are a result of unhealthy food (I had my own experience 20 years ago). I always try to find healthy ways to cook our tasty Egyptian cuisine, avoiding unhealthy things such as deep frying by using healthy ingredients and organic food as much as possible. To find more authentic recipe photos, please visit my Instagram account.
Recipe & Food Photos by Hasan El Karamanmy
(Egyp t C ont.)
• 2 x cups of Medium or Short Grain Rice (about 400 gm)
• 2 x cups of blended tomato
• 5 x medium courgettes (zucchini)
• 6 x long eggplant
• 1 x large onion (finely chopped)
• 4 x peeled garlic cloves (crushed)
• 1 x bunch of parsley (finely chopped)
• 1 x bunch of coriander (finely chopped)
• 1 x bunch of dill (finely chopped)
• 2 x capsicum (red peppers)
• 1 x table spoon of ground cumin
• 1 x table spoon of paprika
• Salt and pepper to taste
• (Cooked, minced beef is optional)
1. In a large bowl, place rice and all other ingredients (except courgettes, eggplants and capsicum). Mix well and leave the mixture for a couple of hours so the rice gets the chance to absorb the tomato juice.
2. Cut the ends of courgettes and peel them, keep the skin aside as we are going to use them later, cut the courgettes to equal halves.
3. Cut the ends of long eggplants.
4. Cut the top of capsicums and use knife to clear the inside.
5. Use a corer to core both courgettes and eggplants, keeping all the “stuff” you cored aside--as we are going to use it later.
6. In a suitable large casserole, put all the ingredients you have got from peeling and coring courgettes and eggplants in the bottom of the casserole.
7. Arrange all courgettes, eggplants and capsicum in a stand-up position. Redistribute the mix at the bottom of the casserole, making the courgettes, eggplants and capsicum all at the same height as best as you can.
(It is important to use the right size casserole so all the vegetables stand up with no gaps between them.)
8. Fill courgettes, eggplants and capsicums with the rice mixture.
Chef’s Note:
MAHSHEY is one of my favourite main dishes. As MAHSHY is about stuffed vegetables, there are many kinds of MAHSHY, depending on the vegetable/s used. For example, Courgette (also known as zucchini or summer squash), long eggplant, capsicum (also called red peppers), cabbage, grape leaves, etc… My favourite is the Cabbage MAHSHY, but I selected here to introduce courgette and long eggplant for simplicity, as they are less complicated to be created than the cabbage and grape leaves, though the filling is nearly the same.
Some people add cooked, minced beef to the mixture on more wealthy people’s tables and even on five-star restaurant’s menu as starter.
9. Heat the beef or chicken stock to near boiling point; salt to taste. If you don’t have stock, you can use water. I don’t use stock cubes as I don’t trust them Healthwise. I always keep the stock of boiling beef or chicken in the freezer inside suitable glass containers to use them when I need to.
10. Place the casserole on the stove at medium to high heat, pour the preheated stock (or water) to fill up to half-height only. When the liquid starts boiling, cover and reduce heat.
11. While the MAHSHY is cooking, you will notice that the liquid is rising up, because the rice is full of liquid and the heat will release it out – so keep an eye on it – as we don’t want the liquid to cover the MAHSHY, which causes the rice to run out of vegetables where it is stuffed. If you find that the liquid is still too low, you can add just little stock (or water) but be very careful when you do, so you don’t over-fill.
12. Keep checking until you are sure rice is fully cooked; it will take about an hour.
13. Serve with yoghourt sauce (yoghourt, cucumber, extra virgin olive oil and garlic), also known by its Greek name . . .Tzatziki.
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Spicewell is not just a food company, but a movement to take on Big Food and demand better for us and the earth products. Spicewell is the world’s first nutrient dense, Ayurvedic salt and pepper. Made with vitamins derived from organic vegetables like kale, broccoli, cranberry and maitake mushrooms to name just a few - it delivers 10% of your daily vitamins in a half teaspoon serving size. The vitamins are heat resistant and excellent to cook or season with.
1. Squeeze the spinach in a paper towel to remove as much of the moisture as possible.
2. Combine all ingredients in a food processor or blender and puree’ until smooth.
3. Chill for 15 minutes (or longer). Form into 1-inch balls and place on a cookie sheet.
4. Bake at 350 degrees (F) for 12 minutes. Don’t bake too long or they’ll dry out!
• 1/4 tsp ground nutmeg
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 tsp garlic powder
• 1 Tbsp onion powder
For this Sunday Jazz Brunch, why not play the classic, Fly Me to the Moon, by Frank Sinatra? So everyone can sing along with the chef.
When Ruth is not editing math books, she enjoys making gluten free versions of her favorite baked goods. Diagnosed with celiac disease in 2008, she has been thrilled to see awareness and availability of gluten free flours grow exponentially over the years.
Farm fresh Rainbow Eggs / Photo by Pat Friedman | Spinach Photo: pexels-rodolfo-quirós-1751149
Frittatas are so easy to make, elegant in appearance and are a healthy snack or meal any time of day, served warm or room temp. This one is inspired by Ruth Estabrook’s amazing GF Cheesy Spinach Puffs -- when you’re sharing her delicious appetizer with guests, first have put aside 6-8 for tomorrow’s frittata. A rewarding way to transform one recipe into two!
• 6-8 Cheesy Spinach Puffs
• 6-8 eggs
• ½ cup cream, plain yogurt, sour cream, milk or un-sweetened substitute. Choose one or a combination: THIS IS required for frittata’s fluffy texture.
• 1 cup shredded cheese (or meltable cheese substitute)
• 1-2 pats of butter
• 2 shallots or 1/3 of a red onion
• 2 cloves fresh garlic
• 5-6 cherry tomatoes or 1 small tomato
• Fresh wide-leaf parsley
1. FIRST - Have all ingredients prepared and measured:
2. Slice shallot/onions very thinly
3. Cut cherry tomatoes in half, or small pieces of a whole tomato
4. Mince or crush garlic
5. Roughly chop parsley
6. Shred cheese
7. Place oven rack 2 levels below the top. Turn on the broiler.
8. Heat oil and butter in a large skillet (a fry-pan with taller edges) on medium heat –until hot but not browning or smoking.
9. Meanwhile be whisking the eggs in a large bowl, with the salt, cream/milk, and onion powder for at least 2 minutes, until frothy.
10. Place the Spinach Puffs into the pan, pressing down with the back of a large spoon to flatten them.
11. Add the shallot/onion slices to the hot oil, around the Puffs, so everything cooks evenly for about 2 minutes.
12. Flip the puffs and carefully stir the onions around them until all are slightly browned.
• Dash onion powder
• ¼ cup light, quality oil (never vegetable or canola oil, if possible)
• Hot sauce if desired (best served dotted around the edges of the dish, rather than on the frittata.)
• Salt & pepper to taste
OPTIONAL: A few slivers of anchovies.
13. Give the egg mix one more good whisk, while pouring into the pan.
14. Immediately sprinkle the top evenly with garlic, tomatoes, cheese, black pepper (and anchovies if desired).
15. Allow to heat, untouched, for 2 minutes. Then slightly, carefully pull the egg away from the sides (use a soft cake-batter spatula for this) to allow more of the egg to spread out. This creates the use of the pan’s sides, which results in a nice little crisp around the edges.
16. Before the eggs start to brown on the bottom, place pan under the broiler.
17. Leave the oven door open slightly, with the skillet handle away from direct heat.
18. Allow to heat through, until the cheese is bubbly and the eggs are firm. Watch!
19. Remove carefully from oven; place BACK onto the heated medium-heat stovetop. This gives it a little rise, like a souffle’, though it will sink while cooling a bit.
20. Sprinkle with parsley.
21. Slice and serve with a light side salad, and your favorite seltzer garnished with fresh orange slices
Recipes & food photos by Pat Friedman Photo: iStock-612507642
Trick question—it’s actually both, but it was originally a Cajun dish. Let’s start by generally clarifying the distinction between Cajun and Creole food. To put it extremely simply, Cajun food is “country” food (originating from the French Acadians who settled in the swamps and bayous of Louisiana), whereas Creole food is “city” food, which developed in kitchens in and around the port of New Orleans.
Recipe by Pat Friedman
1. In a large, heavy soup pot or Dutch Oven, heat the oil to medium.
2. Add the sliced sausage to render some of the fat and flavor. Remove sausage and set aside.
• 2 Tbsp oil
• 2 lbs. chicken thighs
• 1 lb. large shrimp, shelled (“headson” is popular in NOLA… up to you.)
• Andouille sausage, sliced as thick as a thumbnail
• (No Andouille sausage? Replace with a similar smoked sausage or kielbasa)
• 1 white onion, diced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 1 medium tomato, diced
• 3 garlic cloves
• 3 bay leaves
• 1 rounded tsp dried oregano
• 1 rounded tsp dried thyme
• 1 rounded Tbsp. Creole Seasoning (store-bought, or quickly homemade: HERE)
• 2 Tbsp tomato paste
• 2 cups long grain white rice
• 3 cups chicken stock or veggie broth
3. To the oil, add chicken and brown on all sides. Remove chicken and set aside.
4. Into the oil – add a bit more if needed -- goes your “holy trinity” (New Orleans’ basis for many famous dishes): diced onion, celery and bell pepper. Cook for a few minutes until tender-crisp.
5. Add garlic, bay leaf, spices, and Creole seasoning, stirring well for about 7 minutes. Do not let the garlic overcook.
6. Add rice and stir. Add broth and stir. Add chicken and sausage.
7. Bring to a rolling boil and immediately lower the heat to a simmer, cooking uncovered for 15-20 minutes or until liquid is absorbed.
8. Reduce heat to low, cover and cook 5-10 minutes until rice is done.
9. Leaving the cover on, remove from heat and set aside for 10 minutes.
10. Fold in shrimp, cover, leave for a few minutes until shrimp are pink/ cooked.
11. Serve with a side of wilted greens, crispy corn bread, and sweet tea.
The unbeatable allure of New Orleans has drawn me back many times over the years. There’s no end to the rich culture here – worldclass music and architecture, flamboyant customs AND costumes, endless rows of masks and antiques, street bars and voodoo shops – not to mention the colorful locals and their mouthwatering cuisine.
Our Producer / Chief Editor, Pat Friedman and her son, Max Friedman: cruising with Louisiana ‘gaters in the wetlands along the banks of Lake Pontchartrain. (The filming location for “Where the Crawdads Sing.”)
Recipe & Food Photos by Tanja Kezić’
If we delve into Croatian history of drinking coffee, we’ll see influence from Venice (The southern region of Dalmatia was part of the Republic of Venice for 400 years), with 200 years under Austro-Hungarian rule, and also with influence from Turkey (the Ottomans had a long history of trying conquer the region, and did conquer neighboring Bosnia for hundreds of years).
The first Croatian Kavana (café) was opened in 1748 in Zagreb, on Ban Jelacic Square. Nowadays, out of the house, Croatians are drinking espresso coffee, cappuccino and macchiato.
- 2 cups expresso coffee
- 4 tbsp cherry syrup
- a few red cherries for garnish (fresh or cooked in syrup)
LINK TO EASY CONVERSION CHART
Traditionally in the home we are still preparing coffee:
1. In an Italian Moka pot
2. In some parts of Croatia people are also preparing Turkish Coffee in the long-handled, narrow pot called Cezve (chez-ve)
Croatian’s most tempting question must be, kavu?” It translates to “are we going for a coffee,” but by “coffee” we suggest to go for drink: wine, rakija, beer…or any other drink.
1. Pour expresso coffee into Champagne glass
2. Gently add cherry syrup
3. Decorate with sour cherries
Hint : On hot summer days you can serve it with ice cubes! Fill the glasses with ice cubes and repeat.
Amarena cherry syrup is no doubt one of the most popular fruit syrups on the Dalmatian (Croatian) market. Sweet cherry syrup taste is a perfect contrast to bitter espresso coffee flavour. In that moment, drinking coffee with dash of cherries turns into glamorous ceremony. The red colour of cherry syrup gives that summer-warmth feeling to this simple coffee libation. The colour Red symbolises passion and energy, courage and optimism. This Espresso Cherry Mocktail is bold, sweet, slightly bitter and a delicious non-alcoholic pick me up. So, how to resist
Drinking coffee is, for most Croatian people, a daily ritual. We always find a “time out” for a cup of coffee during a busy day. Also, it’s an opportunity to chat with friends while drinking our favourite “cup of pleasure.” It is a social ritual of talking, gossiping or doing business over coffee.
— Tanja Kezić, Cookbook Author, Culinary Teacher & Recipe Blogger Blog: platesnplanes.com • lnstagram: @plates_planes
• Fish
• Extra virgin olive oil
• Yogurt
• Nuts
• Legumes
• Whole grains, including brown rice, quinoa and wheat
• Produce, including leafy greens, berries, tomatoes, artichokes, pomegranates, lemons, oranges, and avocados. . .
• Some poultry, eggs
• Herbs and spices found in the countries hugging the Mediterranean Sea
• Limited red wine.
•
Healthy Benefits:
There are 22 countries spanning 3 continents which touch the Mediterranean Sea. So to be sure, some countries known for following/developing the “Mediterranean Diet,” which origins date back to the Middle Ages, include:
Syria
Palestine
Turkey
Greece
Italy
Spain
Morocco
Lebanon
Croatia
(as our Chief Editor is writing this page from Croatia, the classic Mediterranean ‘diet’ elements pervade the very healthy lifestyle here – along the Adriatic Sea –the northernmost tip of the Mediterranean Sea. )
This regional style of eating has become a global force. Not a restrictive diet at all; this is a satisfying, colorful, flavorful and healthful style of eating that offers:
• Extended longevity
• reventive cancer (prostate, breast, colon and other cancers)
• Antioxidants
• Heart health
• Bone health/reduced osteoarthritis
• Lowered risk of dementia, including Alzheimer’s disease.
• Lowered risk of diabetes and poor blood-sugar conditions.
• Weight loss (in conjunction with a healthy lifestyle)
• Mental health (reduces stress and depression)
• Healthy hair, skin and nails
This is more of a lifestyle than a fast-fix fad. Just because it’s trending, it’s simply been the way some folks have been eating for eons. Antonia Trichopoulou, M.D., PhD, and professor at the University of Athens, is a leading researcher of the Mediterranean diet, which he shows has been evolving for 5,000 years.)
The Med-Diet has been ranked #1 for the past 5-6 years: check out this bit in the U.S. News & World Report.Photo: grains - pexels-deneen-lt-1058401 Photo: salmon-pexels-dana-tentis-725991
AS WE TRANSITION FROM ONE PLATFORM TO ANOTHER WE HAVE DECIDED TO MAKE OUR ENTIRE FIRST YEAR FREE TO READ! WE ARE NO LONGER DOING THE “EXTRAS” BUT WILL INSTEAD HAVE PAGES THAT YOU CAN PREVIEW WITHIN EACH NEW ISSUE STARTING WITH SUMMER 2023!
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Summer ‘23 Issue:
Fun & Fit Fair Fare (Great State Fairs)
Superfood Salad
Sun Tea and the Busy Bee
Pat’s Healing Vegan (and/or Chicken) Soup
Recipe by Pat Friedman
Photo: balls -pexels-cree-payton-9617397
• 16 oz. ground beef (use ½ ground pork for traditional Italian meatballs)
• 2 eggs
• 2 cloves garlic, crushed evenly
• 2-3 slices stale bread or breadcrumbs (bread makes it fluffier)
• 1/2 cup milk, to soak the bread.
• Milk, added slowly in a small amount – to the completed meat mix – only if/ as needed for helping to hold it together. Do not allow it to become “soupy.”
• ½ cup Parmesan cheese, grated, for the meat mixture
• ¼ cup Parmesan cheese, grated, for sprinkling on top
• 1 rounded Tbsp parsley, chopped, mix
• Add a DASH of oregano and/or basil if desired.
• 1 rounded tsp parsley, chopped, for a little bright green garnish on top, just before serving.
• Salt to taste – this is also a tenderizing agent that is needed in this classic recipe.
• 3 cups basil tomato sauce: or enough to cover the meatballs-- ½ way -- in your medium baking pan
1. Preheat oven to 350 degrees F.
2. Soak the bread in milk in a bowl.
3. Add the remaining ingredients and use your hands, to fully combine, with love and authenticity. (Do not over-mix or overwork ground meat, as it will lose tenderness.)
4. Form the meatballs by scooping the mixture evenly into a tablespoon and then gently pressing them into balls. Uniformity matters for an evenly-cooked dish.
5. Italian chefs often cook the raw meatballs right in the sauce, in the oven.
6. Once the sauce is evenly surrounding the meatballs, stir all together VERY gently to evenly coat the balls.
**If you want to slightly brown the meatballs first, do so carefully and quickly in a medium-hot oiled pan, or in a 450 degree F oven on a cookie sheet, for no more than 8-10 minutes -ONLY until outsides are starting to brown. Then add the sauce and finish in a 350 degree oven.
7. Place in the oven for 20-30 minutes (to no more than 165 degrees F inside)
8. Remove them from heat and plate them up before they overcook.
9. Garnish lightly with parsley and cheese.
10. Serve with fresh salad, crusty bread and Chianti or your favorite wine.
Click this link for the timeless singalong song by Dean Martin, That’s Amore’ ! Now... let’s eat!
While Italians in Italy traditionally do not serve meatballs “on top of spaghetti,” this combo first gained popularity in the late 1800’s –by Italian immigrants who settled in the U.S. Since then, America has embraced Italian heritage and cuisine, including so many amazing pasta dishes. In Italy, however, expect to see the pasta as an appetizer, and the meat as an entrée. Now, buon appetito!
Recipe & Food Photos by Chef Jim Desmond
Chicken marinade:
•8 cloves garlic, minced
•Zest of 1 lemon (reserve the lemon)
•2 teaspoons kosher salt
•1 tablespoon Ras El Hanout
•1 tablespoon extra virgin olive oil
•4 skinless boneless chicken breasts, 2-inch chunks
Rice ingredients:
• 1 ta blespoon extra virgin olive oil
• 2 cups basmati rice
• 3 cups water, chicken stock, or combination of both
• 1 good pinch saffron
• 2-3 cardamom pods
• 2 bay leaves
• Pinch of Kosher salt
Additional ingredients:
• 1 yellow onion, finely diced
• 7-8 Medjool dates, pitted, medium dice
• 15 k alamata olives or green olives, pitted, halved
• Juice of 1 lemon
Garnish ingredients:
• Zest of 1 lemon
• 1 cup pine nuts, toasted
• 1 bunch chopped parsley
• 1 bunch chopped mint
1. In a large container, mix together the marinade ingredients. Add the chicken and refrigerate for at least 1 hour or overnight.
2. R inse rice until water runs clear. In a medium pot with a tight-fitting lid, add the remaining rice ingredients and bring to a boil. Add rice, cover, and simmer on low for about 20 minutes or until liquid is absorbed. Remove from heat and let sit covered.
3. In a medium Dutch oven or sauté pan over medium-low heat, toast the pine nuts, stirring them frequently, until golden brown and fragrant, then remove and reserve.
4. R aise the heat to medium-high and add enough oil to coat the bottom of the pan. Add onion with a pinch of salt and sauté until translucent. Add marinated chicken and cook until browned on all sides. Stir in the dates and olives. Simmer until chicken is cooked through and remove from heat. Check the seasoning, adjusting if necessary.
5. Uncover the rice and stir using a fork. Plate the chicken mixture over a bed of rice then garnish with lemon zest, toasted nuts, and fresh herbs. Enjoy!
Born in New York, Chef Jim grew up helping in his family’s delicatessen, and at an early age, began his career in the restaurant industry washing dishes and peeling vegetables. Eventually, his experience earned him a cook position on a Hawaiian Islands cruise ship. After several years of preparing meals for hundreds of guests, he felt the need to serve his country and enlisted in the U.S. Coast Guard. Chef Jim prepared and served countless meals on land and at sea for admirals, dignitaries, and crew members while he dedicated over 12 years of active-duty service. His creative mindset and passion for food then drew him to the Art Institute of California, Orange County, where he graduated with honors, obtaining his degree in Culinary Arts.
Chef Jim spent the last seven years perfecting his culinary technique by working as a private chef and high-profile event caterer throughout Southern California. His comprehensive knowledge of local, and international cuisine, paired with his lifelong passion for pleasing people with amazing food is what makes him the culinary pro he is today.
Photo: Fes, Morocco - vince-gx-lDIjGidOrQ0-unsplash
—Drink recipe and photos by Tanja Kezić’
Summer is “knocking on the door” here in Split, Croatia. Watermelon is my favourite summer fruit. Packed with nutrients, vitamins A and C, it reduces oxidative stress, helps skin and even heart health. Sweet watermelon, with lime and a pinch of ginger, create a dramatic essence of the season- in a glass. This light and airy mocktail is deliciously aromatic and simple to prepare. - Tanja Kezić’
Ingredients
• 2 cups cubed seeded watermelon
• 1 freshly squeezed lime
• Pinch of grated ginger to start
– add more if you like a stronger ginger taste
• Ice cubes
• A few mint leaves
method servings 2
1.Place ONLY the watermelon into a blender and process until smooth.
2.Add lime juice, stirring to combine.
3.Add ginger and gently stir again altogether.
4.Pour into glass over ice.
5.Garnish with mint leaves.
6. Play the luscious tune, “Watermelon Sugar” by Harry Styles in the background: LINKED HERE
And let the mocktail party start!
To me, cooking represents a trip into a world of imagination, a journey to another dimension where time doesn’t exist. Almost like a game, I harmonize flavours and aromas, colours and textures - balancing, improvising, going overboard, breaking rules ... It’s a step away from everyday life. A process that changes minute by minute. A world away from my main profession as an economist. All that cooking raises levels of oxytocin, the love hormone. How can I resist? I was born in Karlovac (northern Croatian) and studied Economics at the University of Zagreb. Love led me to Split and freed up a new energy from within, as with every one of the many travels I have been on with my husband and children where I got to try new flavours and aromas, learn new recipes and integrate them into my own everyday cooking.
— Tanja Kezić, Cookbook Author, Culinary Teacher & Recipe Blogger Blog: platesnplanes.com • lnstagram: @plates_planes
Editor’s Note: Luscious European Watermelon
Watermelon season in Croatia is more than just a fruit: it’s a cultural experience, and one of the locals’ favorites. In summer, Croatia’s roadsides – no matter how remote -- are strewn with lovely fruit stands featuring the much-awaited watermelons. Yes, it is technically a fruit, one that originated on South African vines.
When my husband passed away two years ago, I moved to/worked from Croatia for several months, and now it’s my home away from home. While visiting a Croatian healthcare provider, I had mentioned all the watermelon that I saw everyone was eating, and how incredibly sweet it tasted – natural, non-gmo, the way it was intended. . . That really got her attention.
“Oh. My. LORD!!” (she was excited) “I love watermelon SO. MUCH!!”
Happy to see the classic black seeds remaining on the fruit at least in some places left in the world, I asked whether she uses a utensil --or her mouth -- to remove the seeds.
Her matter-of-fact answer?
“Of course, that depends if we’re eating it on the beach.”
And I smiled a little brighter that day.
—Mocktail recipe and photos by Abstinence
Ingredients
• 1.5 oz Abstinence Cape Citrus
• 6 oz Premium Tonic or Soda
• Grapefruit Slice
• Fresh Rosemary
method servings 1
1. Pour Cape Citrus over ice in a gin goblet or collins glass.
2. Top with tonic
3. garnish with a slice of grapefruit & rosemary.
This pungent, exotic and incredibly delicious South African favorite will be a surefire hit, even for your most curry-savvy guests. This keeps well in the fridge for a few days, I think it tastes even better when warmed again, gently, on the stove.
(Please, no microwaving!)
• 1 chicken, cut into palm-sized pieces including bone and a bit of skin for flavor.
• ½ cup oil
• 2 medium potatoes, cut into 2-inch pieces
• 1 medium onion, diced
• ½ tsp fresh ginger paste or puree’
• 3 cloves garlic, paste or minced
• 1 chili pepper, seeded, minced
• 1 lime, wedged for garnish
• 2 Tbsp fresh chopped coriander
• 1 tsp cayenne pepper or red chili flakes
• 1 medium tomato, pureed (or canned equivalent)
• ½ a cucumber, diced
• 2 Tbsp garam masala or available curry
• 6 bay leaves
• Cinnamon stick, broken in half
• 1 tsp cumin
• Coconut flakes for garnish, if available
• Salt to taste
• 1 cup water + 3 Tbsp
1. Wash chicken, pat dry, coat lightly and evenly with salt. Set aside.
2. In a large heavy soup pot, heat oil on medium (plus).
3. Sautee onions, stirring, while adding ginger, garlic, chili peppers, tomatoes, bay leaves, cinnamon stick, cumin, 1 Tbsp of fresh coriander, and the curry. If you have a star of anise, this is a nice but not a necessary addition.
4. Stir until well-incorporated.
5. Fold in chicken and coat well.
6. Do not add liquid.
7. Cover and cook 5 minutes.
8. Stir, turning chicken and coating chicken well; then cover and cook for 5 more minutes.
9. Stir again, then add the tomato puree’, 4 bay leaves, coriander, and stir well.
10. Add 1 cup water, cover, and cook 15 minutes.
11. Add potatoes and 3 Tbsp water. Mix well and make sure the potatoes are in the sauce.
12. (Yes, the chicken pieces have cooked down quite a bit by now).
13. Cover and cook 10-15 minutes or until the potatoes are soft.
14. Sprinkle with remaining Tbsp of coriander.
15. Garnish with the cucumbers, coconut and lime wedges.
16. Serve with rice and a cold beverage.
easily switch the chicken for lamb or mutton.
• Greens mix -- shredded organic lettuce, cabbage or red cabbage and herbs.
Tossed lightly into a small sauce – AFTER first chilling the sauce:
• In a medium bowl fiercely whip:
• ¼ cup rice or red wine vinegar
• a drizzle of honey or agave nectar,
• a splash of fresh citrus juice,
• and a smidge of iodized salt.
• Refrigerate marinade for a few minutes for the flavors to bloom.
Healthy Hint: Okay listen up, all of those posting away in that “blogosphere,” stuffing any-foods into a bowl . . .
Here’s the facts: a true Buddha Bowl contains 5 major elements; well-planned, carefully arranged, with an emphasis on simplicity, balance, fresh beauty and nutritional wellness.
• Base
• Protein
• Vegetables
• Sauce
• Toppings, garnishes
The most popular Okonomiyaki Sauce Brand
1. Eggs, cooked at a low rolling boil for 7 minutes (5 minutes for a creamy center), then dunked into ice water.
2. Seared (momentarily!) fish, thinly sliced meat, and/or tofu. Use a very hot pan with coconut or sesame oil. Remove from heat a minute prior to desired doneness.
3. Carrots – get creative: julienne, slice, dice, or ribbon with your peeler.
4. Edamame or available similar steamed legumes.
5. Orange and/or lemon wedges.
6. Sprouts.
7. Black and/or white sesame seeds if available.
8. Sauce: Bear in mind that my seasonal Zen Bowls in this magazine tend to include a brining/light vinegarette in the greens mix. Do not use sauce ingredients that either over-emphasize or that work against the ingredients already in play. Instead, whip up a little soy sauce with sherry if you prefer a thinner sauce.
9. Serve with a peaceful spirit and some soft Tai Chi music.
Reserve any remaining broth, veggies and chicken to be refrigerated for leftovers: refrigerate only after completely cooled, to avoid a soured soup.
This stock and healing soup base may seem cliché, but you’ll love my technique of keeping the vegetables whole – or nearly whole – first during the sautéing state, then during the simmering phase. It greatly reduces pre-prep time & hassle (they all slice so much easier at the very end). It minimizes loss and disintegration of chopped veggies. Less is definitely more when it comes to the impact you make here.
Ingredients
• ½ cup olive oil
• 2 large onions, peeled and cut in half
• 2-4 large carrots, peeled and kept whole
• 2-4 celery stalks, scrubbed and kept whole
• 2 large potatoes (optional), scrubbed and kept whole or cut in half
• 1 medium tomato, whole
• 1 lemon, whole
• 3 cloves garlic, peeled and whole
• ½ bunch parsley, broad-leafed, cleaned and kept whole
• 4 cups water, broth, or a combination
• Dash coarse salt for tenderizing more than flavoring (Optional: 1 or ½ rotisserie chicken, or butcher-cut pieces.)
1. Light your “lucky kitchen candle,” as I always named mine while my son was growing up.
2. In a heavy soup pot, heat oil on medium.
3. Add the veggies with salt, turning occasionally until browned evenly.
4. Turn up the heat to medium-high and pour in the liquid.
5. Bring to a low boil.
6. Add parsley and a modest amount of your favorite soup spices/seeds/herbs/black pepper, etc.
7. Here’s where you can add chicken if desired.
8. Stir lightly. Douse the chicken in broth.
9. Cover with a little room for steam to escape – and reduce heat to low.
10. Simmer, undisturbed, for 30 minutes.
11. Remove from heat, careful of steam, remove the lid.
12. Let sit, undisturbed, for 15 minutes or until cool enough to handle.
13. Fit a large, wide colander on top of a deep bowl or pot.
14. Pour all contents into the colander, preserving the solids above, and the delicious broth into the bowl below.
15. Taste the broth. IF needed, add a dash of salt & pepper. It takes so little salt to destroy a perfect soup.
16. Pull chicken, if included, into bite-sized pieces. No knife needed. Leave behind the bones, skin and gristle.
17. Into 4 large soup bowls, evenly divide the chicken onto the bottom of the bowls.
18. Slice the vegetables and add onto the chicken in the bowls.
19. Pour broth to cover by at least by 2 inches.
20. Garnish with a bit of fresh or dried parsley.
21. Serve with crackers or your favorite bread.
22. Eat with sheer pleasure, using all your senses and taking time to let the healing begin~
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We can’t talk about Cuban food without mentioning the iconic Cuban Sandwich (the Cubano). This popular lunch item originated by working Cuban immigrants, from the flow of cigar workers between Cuba and Key West & Tampa Florida, when they needed a hardy lunch that’s easy to tote around.
In Cuba, food is more than just sustenance – it's a way of life. The love of family and friends runs deep in this culture, and what better way to express that love than through food? Simple ingredients with big flavor are at the heart of Cuban cuisine, and rice and beans are primary staples. But don't let the simplicity fool you – Cuban food is a unique blend of Spanish, African, and Caribbean influences, resulting in a diverse range of dishes that everyone can enjoy.
Recipe & photos/video provided by: Orsolya Bartalis
Cuba is actually one large island plus many other smaller nearby islands. Aerial views suggest the country looks like a crocodile; thus the Spanish nickname, “El Crocodilo.” One of the most geographically diverse places on earth, spectacular vistas sweep the country.
Though most of Cuban cuisine is passed through the generations without written recipes, Cuba is one of the world’s most literate countries, with a 99.8% literacy rate. Musicians in Havana fill the streets with lively music, and “half of my heart is in Havana…” take a minute to hear this song that I sing along with too; Havana by Camilo Cabello. And catch the LUSCIOUS, tropical vibe while making your authentic Cubanos.
• 1 loaf Cuban bread if you can get it, otherwise French bread, Panini or soft bread rolls work well
• 32g yellow mustard
• 500g Sliced Ham
• 500g Pork roasted in classic, zesty mojo sauce
• Swiss Cheese - 1 large slice for the top of each sandwich
• 6 dill pickles, sliced lengthwise
LINK TO EASY CONVERSION CHART
In Cuba, food is a celebration and a way to show love and hospitality. With its bold spices, fresh ingredients, and diverse influences, Cuban cuisine has become beloved around the world.
1. Have all your ingredients ready and your grill or press oiled and heated but not smoking.
2. Generously spread mustard inside the bottom and inside the top of the bread.
3. Onto the hot sandwich press or grill, place the bottom layer/s of bread with mustard.
4. Add the ham, then the roasted pork, the pickles, THEN the cheese, and finally the top layer of bread.
5. Close/press and grill until the cheese is melted and the bread is crispy.
6. If you’re not eating it on the go, slice and serve with a side of fresh veggies most abundantly available for the season. – and a cafe’ con leche (coffee with milk), for a kick.
Exclusive! Classic Cuban Sandwich made in Cuba for Life Recipe Magazine. Our amazing international cooks and chefs are featured in our 1-Year Anniversary Contributor Gallery on Page 4
Orsolya Bartalis has learned that the “best way to win a man’s heart is through his stomach” thanks to her Cuban husband. She’s an enthusiastic advocate who loves sharing all the best things about Cuba – from food and culture to experiences around the vibrant island. Orsolya Bartalis
Recipe
& Photo by Pat Friedman
The mouth-feel is very complex for such a simple soup.
Something year-round about this soup; it’s green, simple, satisfying. . . and mine has a twist with fresh garlic, a hit of lemon for brightness, and a sprinkling of roasted pepitas for texture and umami flavor.
• 3 large leeks (about 3 cups chopped - discard the woody greens)
• 3 garlic cloves, chopped
• Lemon wedge for juice
• ½ cup good olive oil (I tried grapeseed oil and it was excellent)
• 1-2 pats of butter for richness
• 1 tsp roasted pepitas, per served bowl (pumpkin seeds contain shells or hulls; pepitas come from hulless pumpkin varieties.)
• 1 rounded tsp of your choice flour
• 1 can chicken broth or your homemade stock
• 2 cups hot water
• ¼ cup cream, ½ & ½, milk or unflavored/unsweetened substitute
• 1 tsp celery seed
• Pinch salt for sautéing the veggies
• Pinch salt for balancing the soup’s flavors
• Black or white pepper – finely ground
Healthy
try a hot oil and cream drizzle on the surface of the soup, very last minute. Hot oilNOT hot sauce. If you haven’t got hot oil, put some hot peppers in some oil on medium heat for 3 minutes, come back later and you’ve got hot oil. Oh - some whipped cream of coconut is also an ecstatic touch.
1. Slice vertically and wash extremely well all layers of the leeks; they hold onto silt and the grit will deter from the dining experience if not thoroughly washed.
2. In a heavy Dutch or other soup pot, heat oil on medium heat.
3. Add leeks with salt and cook, stirring often, for at least 15 minutes until thoroughly tender. This is a long-cooking vegetable -- any recipes you see calling for a few minutes of cooking time were posted by someone who does not know leeks and did not test the recipe.
4. Fold in garlic and celery seeds. Cook for a few more minutes.
5. Add broth and water; stir and cover. Reduce heat to med-low and simmer at least 5 minutes.
6. Soften the butter in a small bowl. Stir in the flour until a smooth consistency. Stir into the soup. Allow soup to bubble, to activate the flour as a thickening agent.
Add salt, pepper to taste: NOTE – the pepitas are often salty, so use less salt.
Add a hit of lemon juice for a bright note, not to flavor it.
Carefully blend, using an immersion wand or in small batches in a food processor. Avoid using a blender: there’s not enough room at the bottom to fully blend. Avoid leaving pieces of the leek; this is a cream-of soup.
10. Swirl in cream or milk.
11. Serve evenly into 3-4 bowls. Garnish with the seeds and serve immediately with crisp flatbread and a clear, sweet beverage. Indulge yourself.
In addition to being a longtime gourmet chef and organic gardener , with an emphasis on fresh, local and organic ingredients, our Producer/Chief Editor Pat Friedman has been an avid naturalist and a widely-published environmental &
Pat Friedman
Ah, does the world really need another salad superfood recipe? Heck yeah. Here’s one that’s balanced, bright and filling. And it packs such a healthy punch, you’ll want to take the stairs on the way out!
• (Optional) 1 lb. lean grassfed beef steak, chicken, or salmon
• 3 cups field mix
• 1 handful green sprouts
• 4 thin asparagus spears
• 10-12 very thin slices shallot
• 10-12 grapes or grape tomatoes, halved
• 1 carrot (shredded with peeler)
Recipe & Food Photos By Pat Friedman
• 1 lemon, zested & juiced for the marinade
• 1 ripe but not black avocado
• ½ - 1 cup walnuts, almonds or pecans (roughly broken with the hands)
• Olive oil
• 1 cup red wine vinegar
• 1 Tbsp honey
• Cracked pepper
• Course salt
• 1 lemon, cut in quarters for garnish LINK
1. Soak the sliced shallots and shredded carrots in a bowl of vigorously whipped vinegar, lemon juice, salt, and honey. (Don’t add cold vinegar as it will seize up the honey.) Start with a tablespoon of honey and increase for desired sweetness. It should be balanced and not too sweet. Refrigerate and marinade for at least 20 or 30 minutes.
2. Slice asparagus at a diagonal, 3-4 times down the stalks. Simmer or sauté until tender-crisp. Put aside.
3. Before cooking the meat/fish, have all the produce ready for plating. Have table set. The meat/fish cool quickly.
4. Clean meat/fish and pat dry: you will not achieve a good sear if it’s wet. Slice very thinly.
5. Heat ¼ cup oil on med-high. For 1 full minute, sear meat/fish on one side, level across the pan; do not stir. Flip over slices quickly and immediately move the pan off the heat. Place meat/fish onto a plate – there will be carryover cooking, so if you seek rare then sear for only ½ minute and then move off the heat.
6. On a large, festive platter, stack the rinsed & dried greens high in the center.
7. Then, moving outward from the center, and around the plate, evenly lay out your veggies, nuts and fruits as shown.
8. Sprinkle with hot fish/meat and the DRAINED, cold, pickled carrot/leek mix.
9. Drizzle the top with your favorite vinegarette, or simply olive oil, lemon, salt and pepper.
10. Serve with a small dish of sliced avocado sprinkled with lemon zest, herbed (rice) crackers, and a tall glass of iced tea or lemonade.
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Foraging is one of the most precious and long-standing methods of collecting edible plants from the wild for the purpose of recipe-making. It is critical to know precisely which foraged plants are edible vs. similar but poisonous varieties. Many people view the stalwart and misunderstood Dandelion plants as pesty weeds. But for eons, they’ve served medicinal purposes to stave of infection and disease. Thus, they were revered as a sort of “magical” plant, leading to the popular pastime of making wishes on the fluffy white seed-puffs (pappus) that blow the seeds seemingly magically into the air. Now they’re becoming more common again as a health-packed base for tea, edible petals on salad, or to be dried for later use in any kitchen.
Wash, trim and chop the smaller, more tender leaves before soaking in salt water for 15 minutes. Makes a great addition to mixed salad, as though adding arugula or other peppery greens. For a surprising side dish to a heavy entrée, sauté the presoaked leaves in some oil with some fresh garlic, lemon juice, salt & pepper. Your guests will be delighted by this “surprise” ingredient, and will surely WISH for more.
These hardy, bitter roots require scrubbing, drying in a low 250 degree F oven, then roasted at 350 F till brown. Grind and brew as a nutrient-dense coffee alternative.
Always be sure you are foraging from areas protected from pesticides and herbicides. The dandelion packs a punch of vitamins and antioxidants.
This plant is native to Europe, and considered an invasive species elsewhere.
Pick dandelion flowers with stems, some roots and leaves. Rinse well.
Chop flower petals away from the buds and discard of buds.
Chop a few stems into small pieces, which can be bitter, so a little goes a long way.
Into your tea diffuser, place the petals and stem pieces and add boiling water. Let steep for 15 minutes.
Drain the tea into cups and serve with a wedge of lemon and a bit of honey if desired.
In addition to being a longtime gourmet chef, with an emphasis on fresh, local and organic ingredients, our Producer/Chief Editor Pat Friedman has been an avid naturalist and a widely-published environmental & travel writer for 25 years. Despite a painful and crippling spine and bone condition from birth, of which few people are aware, Pat continues to clamor over hills, fields, and seaside terrains with her powerful but gentle Husky/Wolfhound, Luna Mae.
You don’t need an “official” sun-tea jar to make wonderful, mild and tasty sun tea. Just a hardy glass vessel that holds more than a gallon’s worth of space, has a tight lid, and can withstand direct sunlight for 4-5 hours. It’s a great way to elevate the service of iced tea at your next gathering, or it keeps well for 2-3 days in the fridge, for a special treat when you need a moment to peace out.
• 8 regular-sized tea bags
• 1 gallon filtered or purified water
• Lemon, honey, and/or fresh mint, if desired
1. Fill water into a clean glass vessel.
2. Leave a few inches for the tea bags and some space above.
Commonly made with black tea, here you can use any robust tea bags you like: I used Green Tea with Pomegranate for this one. Yummo! (And my adorable family friend was sweet enough to model it for you.)
3. Add tea bags and, once you’ll press them down to absorb the water, they will float.
4. Seal tightly.
5. Place in a very sunny spot: move to another spot later if needed, to continue keeping it in direct sunlight.
6. Serve hot with lemon, honey, and/or a sprig of fresh mint -- or allow it to cool and serve with ice. (Don’t add honey to cold liquids, to prevent the honey from seizing.)
In an entire season, each worker bee produces only 1/12th of a teaspoon of honey. So imagine how many bees are needed to make one small jar! We need bees for WAY more than honey: their natural pollination work is at the source of human life, in all that we grow that sustains us, and the hierarchy of other species that also rely on healthy, living plants. Right now, the alarming, global epidemic of the loss of bees has imperiled theirs - and our - survival.
FUN FACT:
Bees use the most complex “language” on earth, next to primates. Unlike humans, who only use a portion of our brains, bees use every one of the million neurons packed into their brilliant little noggins. Click here for more amazing facts on bees.
Let the lawn go unmowed through early spring if possible. The resulting, naturally flowering meadow-plants will give the critters a head start. Never use pesticides unless they are organic and proven to not kill bees. Avoid herbicides for the same purpose.
GROW YOUR OWN beautiful backyard or patio plants that encourage pollinators (butterflies, hummingbirds, and bees, among other fantastic, welcome visitors). These plants include:
• lavender and other purple flowers
• fall bulbs that bloom in spring
• foxgloves and other tubular flowers
• bee balm
• thistle plants
• rosemary and thyme
• flowering clover. . .
• and BARE, sunny spaces in the ground without mulch. (Most of the world’s bees live underground.)
this list goes on: your local greenhouse and farmer’s markets will feature pollinator plants, or expert advice on where to find more. These busy critters get thirsty just like the rest of us: put out bird baths ~ for the birds and the bees!
Lavandula officinalis, L. angustifolia, and related species
Aromatherapists use lavender in inhalation therapy to treat headaches, nervous disorders, and exhaustion. Herbalists treat skin ailments, such as fungal infections (like candidiasis), wounds, eczema, and acne, with lavender oil. It is also used in a healing bath for joint and muscle pain.
Lavender symbolizes purity, innocence, serenity, peace, love, strength, and protection
Parts Used: Flowers & Leaves
Lavender has been used for centuries in various ways, both medicinally and spiritually. The Romans used it to scent their baths and beds, the Victorians added it to drawers and closets to keep moths away, and today we enjoy its relaxing fragrance in various products including soaps, candles, and lotions. But lavender isn't just known for its pleasant smell - it also has a long history of being used for its spiritual properties. For example, in India, lavender is associated with wealth and good luck. In China, it is used to attract positive energy and keep away bad luck. And in Greece, lavender is thought to promote relaxation and peace.
• Aromatherapists use lavender in inhalation therapy to treat headaches, nervous disorders, and exhaustion. Herbalists treat skin ailments, such as fungal infections (like candidiasis), wounds, eczema, and acne, with lavender oil. It is also used in a healing bath for joint and muscle pain.
• Lavender can be prepared as a tincture, tea, bath, and salve
• Herbal bath to relieve tension, stress, headaches, and insomnia
• Can be used to imbue strength to the heart and mind during stressful times
• In Greek and Roman times women in labor would squeeze sprigs of lavender to calm and strengthen them. It was thought to also relieve pains of labor
• Massage a lavender infused oil, or diluted essential oil, on the nape of your neck, head, and bottom of feet for a calming relief
• Alone or in combination with tea tree oil it can be rubbed onto the skin/nail to treat fungal infections like ringworm and nail fungus
• It can treat staph, strep, colds, and flus
• Because of its antiseptic qualities it can be used to disinfect and heal scrapes, wounds, and burns
• Mixed with St. John’s Wort, milky oats, and lemon balm as a tea or tincture to treat grief and depression
• Mixed with passionflower and skullcap it can be a remedy for sleeplessness and restless sleep
• It is also sewn into small pouches and kept under pillows for sleep or in drawers to disinfect and scent clothes and drawers
All Photos and Illustrations created by Anna Burdette
This is a simple butter cookie that I have been making for years! I use the same base and add different flavors, this recipe I am using lemon, lavender, and rose. Using lavender in cookies has always been one of my favorites! The lemon zest helps cut some of the floral taste of the lavender and the rose balances the whole cookie. I hope you you enjoy them as much as I do! They really are heaven with a satisfying crunch!
• 2 cups flour
• 1 cup vegan/plant butter
• 1/2 tsp celtic sea salt
• 1/2 cup raw course sugar
• 1 tsp vanilla
• 1 1/2 tsp lavender flowers
• 2 tsp rose petals
• 1 lemon zested
• Additional sugar, lavender, and rose to the side to roll the dough in
1. In a separate bowl crush the lavender and rose with raw sugar and lemon zest
2. Cream the Sugar mixture (sugar, lavender, rose, lemon zest) and butter together
3. Combine the flour and salt
4. add vanilla to butter mixture
5. add flour with all other ingredients. Mix well.
6. Scoop out onto saran wrap and roll into a log. Place in freezer and preheat oven to 325 F
7. Crush together some sugar rose peatal and lavender flowers. then spread the sugar mixture onto your counter evenly
8. when oven is preheated take out dough and roll the dough in the mixture
9. cut 1/2 inch slices and place on an unlined baking pan
10. Bake for about 20 minutes or until golden brown
Enjoy with a cup of tea!
Who am I? The herbs know! I have always had an affinity toward plants, herbal healing, and cooking. It all comes as second nature to me. After I retired an 11 year career as a treatment LMT in January of 2023 I began my studies to become an herbalist. When I am not geeking out over plants I am creating content for others, writing, reading, and making art! I also L O V E cooking and greatly enjoy traveling through my tastebuds! I am highly passionate about mental health and spiritual growth and believe that nature plays a dominant role in our health.
—Anna M. Burdette, Graphic Designer, Photographer, Artist, Herbalist Student Blog: The Hippie GypSee • Instagram: @thehippiegypsee • Podcast: The Daily Journal with Dragonfly Rose
Recipe, Photos, and Videos By Anna BurdetteHey there, fellow fans of grilling & barbeque’ing. . . do you know the difference?
1. larger cuts of MEAT, whole fish, potatoes in foil, etc., you barbeque food covered/with the lid closed, and for a longer time, on lower (indirect) heat of about 350 degrees Fahrenheit.
2. For grilled food, such as vegetables, shrimp, kabobs and smaller-sized foods, you grill uncovered, for shorter times, on higher (direct or indirect) heat.
Check out Chef Jim’s authentic rendition of the first barbeque, HERE, in our Fall ’22 Issue!
Cooking over fire is clearly a worldwide and ancient method, one that varies as greatly as do the countries and their people now who grill and/or barbeque food around the world. (Check out Chef Jim’s authentic rendition of the first barbeque, HERE, in our Fall ’22 Issue!)
Photo: grill pic -pexels-vidal-balielo-jr-12688937
Ingredients:
• 6 larger sized lamb chops (3 per person)
• 1 bunch FRESH thyme, rinsed, stems ON
• 1 bunch fresh medium asparagus, cleaned and disposed of the woody bottom portion (about 2 inches)
• 1 large white onion, cut in half.
• 1 large tomato, cut into wedges.
• 2 lemons (1 lemon per person), cut in halfs
• 1 tsp kosher or coarse salt
• 1 tsp coarse ground pepper
• Dash salt for asparagus
• Balsamic vinegar
• Olive oil
LINK TO EASY CONVERSION CHART
*Don’t know where your hot spots are on the grill? Place a few slices of bread on your mediumhigh grill and you’ll see where they brown first.
Serve with a pitcher of our own SUN TEA – see the easy recipe, HERE, in this issue!
1. Heat grill to medium-high. Do not put oil on the grill: oil the food instead.
2. Clean lamb chops, and asparagus; pat dry. (Wet food will not brown or develop the desired crispy outside.)
3. Coat the chops, onion and asparagus generously in oil.
4. Sprinkle chops and veggies with salt & pepper on both sides.
5. Wrap the chops with the thyme leaves.
6. Place the onion halves and asparagus on the grill for 3 minutes.
7. Turn once.
8. Place the prepared chops on the grill.
9. Remove vegetables after 6-9 minutes of cooking Grill for 3 minutes.
10. Add lemons, face-down, on the edge of the grill (or your “coolest” part of the grill)*
11. Turn chops, grill for 3-4 more minutes: Do not turn more than once.
12. There will be some carryover cooking. Allow to sit for a couple minutes before serving.
13. The thyme will be somewhat blackened and the flavors infused into the chops.
14. Allow grilled lemon halves to cool down a bit. Use for garnishing the dish ~ and for a bright yet sultry squeeze over the veggies, if your guests are in the mood.
15. Arrange the meat and veggies artfully together on a platter, then drizzle everything very lightly with balsamic vinegar, a little olive oil, then lastly add the wedges of lemon and touches of fresh thyme for garnish.
We feature a recipe and technique for your next cookout – in every seasonal Issue of Life Recipe Magazine.
A super simple *healthier* dairy free whole wheat blood orange pound cake base with the prettiest blood orange infused olive oil, a dash of brown sugar bourbon, and a little dairy free ricotta for good measure.
Laconiko was named the #2 top Society of the World, the #1 top Society in Greece, as well as #43 Extra Virgin Olive Oil of the Year In 2020, by the World Ranking System.
Ingredients • Bourbon/Blood Orange Syrup
• 2 Tbs brown sugar bourbon
• 1 Tbs Laconiko blood orange infused olive oil
• 1 Tbs water
• 1 Tbs blood orange juice
• 2 tsp sugar
LINK TO EASY CONVERSION CHART
Ingredients • Pound Cake
• 1 cup whole wheat pastry flour
• 1/2 tsp cinnamon
• 1 1/4 tsp baking powder
• 1/4 cup Laconiko blood orange olive oil
• 4 Tbs plant based butter melted
• 2 Tbs brown sugar bourbon
• 3 eggs
• 1/3 cup dairy free Ricotta (you can use regular ricotta or substitute with sour cream)
• 1 Tbs fresh squeezed blood orange juice
• 1/2 tsp vanilla
• 1 Tbs blood orange zest
• [Thinly-sliced blood orange, if using for garnish]
• 1 cup granulated sugar of choice (I used raw cane sugar)
Can you imagine how incredibly beautiful, delicious and impressive this will be for your most health conscious – or ANY – guests? Perhaps also tried sliced, and lightly grilled on a chilly morning, served with a cup of citrus tea and honey. . . always mindful of the total body joy of eating well.
The Laconiko estate enjoys a cool Mediterranean Sea breeze and nine months of abundant sunshine. As part of a designated Natura 2000 site, it is protected from environmental contaminants and pollutants. The Pierrakos family and their team go even farther to safeguard both this precious natural habitat and their all-natural olive oil by implementing organic farming practices.
Cake:
Heat oven to 350º F.
Line a 9x5 loaf pan with parchment paper and spray with oil.
Whisk the flour, baking powder, and cinnamon together, set aside.
In a large bowl, rub the sugar and orange zest together with your hands until the sugar is moist and fragrant with the orange.
Whisk in the eggs, orange juice and vanilla until blended then whisk in the ricotta and bourbon.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 2 parts- stirring gently until the batter is smooth. Fold in the melted butter and oil until completely combined.
Bake the cake:
Pour batter into the prepared pan and smooth the top. Bake 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
After 30 minutes in the oven, check the cake for color. If it looks like it is browning too quickly, loosely cover with aluminum foil. * we covered ours after 30 min*
Garnish:
Syrup:
As soon as the cake goes into the oven, stir the water, oil, orange juice and sugar in a small saucepan over medium heat until the sugar melts, then bring to a boil. Remove the pan from the heat.
Stir in the bourbon. Transfer syrup to a heatproof bowl or cup and let cool.
FINISH:
When the cake is done, Using a toothpick or thin skewer, poke holes all over the cake. Brush the cake with the syrup. Do this slowly so the cake has a chance to absorb the syrup.
Cool the cake to room temperature. Garnish, or just slice and serve as is.
Healthy Hint:
Laconiko produces a single estate olive oil made from just one type of especially nutritious olives: GMO-free Koroneiki olives that are famous for their high polyphenol content. This is important because polyphenols are antioxidant and antiinflammatory compounds also associated with neuroprotective benefits.
If you don’t have access to dairy-free ricotta, and do not want to replace with ricotta, try whipped coconut cream. A dollop of thick, cold Greek yogurt also works here. For a fresh flash of green, add sprigs of mint.
Laconiko’s estate olives are always hand-picked, with their oil extracted within four hours. Prompt treatment and precise harvesting practices ensure an award-winning flavor and a quality that surpasses all standards set by the International Olive Council
By Pat Friedman
**“In New York State, our competitive spirit is a big part of who we are – and few places is it more evident than at the Fair. Each year, thousands of participants cater to their competitive side by entering in competitions spanning a full range of categories including fine arts, photography, livestock and more. From . . . poultry to blue-ribbon cattle to antique tractors, the Fair hosts competitions for nearly every interest and age group.” (See more about Competitions at The Great New York State Fair website.)
Funnel cakes and corn dogs, sausages and fries . . these are the longtime favorite but ULTRA-FATTENING fastfoods that are traditionally found in abundance at the annual, great State Fairs across the U.S. and other countries in late summer/early fall. But now there’s a catastrophic epidemic of obesity. This has resulted in healthier foods being served up in the stalwart little snack-shacks, which dot the huge acres of land used for these captivating farm and family fun festivals.
Photo: girl with animals - AdobeStock_384461597
Photo: popcorn -
david-hurley-ajEUFBFJkQc-unsplash
People are reading this magazine on every continent across the world. So this Editor never assumes that a distant reader has seen or tasted some of the contents found inside our stunning pages. That’s part of the magic of Life Recipe Magazine!
Don’t let the glitz and glam of the sparkles and lights fool you. At the core of State Fairs remains the longstanding FARM element. You’ll see prize-winning farmyard animals (sometimes an area where you can feed and pet the baby goats – and official horse races), gigantic gourds and pumpkins, antique farming tools, along with competitions that date WAY back**, and if you’re lucky you’ll engage with people dressed in character who decorate and authentically re-live scenes from the times of our native people.
there is SO much to see and do at the fair that you can avoid buying too much food altogether. Bring a big water bottle and an apple, a bag of nuts or seeds to carry you over. You’ll get exercise walking the grounds, too, not to mention the great distance you’ll trek to get back to your car in the distant fields, if you can find it!
Yep, Vegetarian, Vegan, Gluten-Free, Keto, Whole Foods, and other healthier, delicious eats can still be found at the State Fair. . . if you look
To name a few:
• Steamed or grilled corn on the cob
• Farm-raised turkey legs, roasted and eaten whole, from the bone
• Kabobs and other smoked or grilled meats & veggies (sometimes fish)
• Sweet potato fries
• Roasted peanuts
• Popcorn
• Nachos & fajitas
• Salads
• Fresh juices & fruit sticks
• Smoothies
Photo: boys - jay-wen-OfSFrs9xjO4-unsplash Photo: fair - night - AdobeStock_157481547
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