Huel As Fuel

Eating right is hard. It's trying to get the least amount of calories and the most amount of nutrients plus a good dollop of flavor. What food has this? Huel protein shake. This is for the person on the go  who wants to have the proper amount of vitamin and minerals.

I had heard so much about it , I decided to give it a try. I ordered the vanilla and chocolate along with the flavor pack and shaker,

I bought the premixed vanilla and paired it with the cinnamon apple. It wasn't bad flavor-wise. Huel's drinks also come in chocolate and berry. Surprisingly it's made with pea protein along with tapioca. There's also flax seed and oat powder too along with a host of vitamins and minerals. Another plus is it's full of fiber too.

This is the chocolate that I zinged up with chocolate mint.

Huel has some neat flavor packs, from mocha to chai, and from strawberry to caramel and even chocolate.

This is the Huel shaker. It just takes two cups of the powder, some ice cubes and a cup of water. It makes for a well rounded meal with only four hundred calories. I plan on drinking it to lose some weight for shorts and bathing suit weather.

Huel right now is being sold only on line where twenty-four bottles are $89.00 but will last a month if you're careful. The bags are almost four pounds in weight and give seventeen servings per bag. It's $56.00 for it but it's the same as for a day's worth of groceries.

Huel is definitely the way to go if you want a full meal loaded with vitamins and minerals. It's an easy eat and perfect for the active days ahead. Try this delicious mix of flavor and nutrients for a boost .

A Mexican Flavored New Year

The Jewish New Year is  fast approaching .It begins this Monday with traditional foods celebrating the day, with recipes handed down from Eastern European ancestors. However the next generation adds their own spin, using the ingredients and flavors of their adopted country.

This was the subject of Priya Krishna's article about Mexican -Jewish cooking in today's New York Times Food section., She focused on Fany Gershon, the owner of La Newyorkina ,a sweet, shop, and Dough, a doughnut business. Her Mexican heritage shines through in her paleta's and doughnuts  ,redolent with Mexican cocoa, chipotle and cinnamon. It stands to reason that her family recipes also have these flavors as well.As Ms. Krishna points out Jewish and Mexican cuisine couldn't be further apart but as Ms. Gershon pointed out both are very tradition rooted , very proud and very family oriented.Of course the traditional Rosh Hashanah  platter includes apples and honey to insure a sweet new year., a round challah to symbolize the circle of life , pomegranates to signify abundance and fish heads for fresh starts at the head of the year.The Mexican influences is spice added to matzoh ball soup, apple cinnamon challah and a guajillo pepper gefilte fish.

However she still needed help, especially when she threw her first New Year's dinner in New York.Ms. Gershon had to enlist the help of the New York Times  food writer, Joan Nathan., She was excited to learn that Ms. Nathan's recipes and her grandmother's weren't all that different. Over the years the dishes were honed and polished. The first night will be spent with friends at home while the second night she'll cook a Rosh Hashannah meal at her  husband's ,Daniel Ortiz de Montellano at his restaurant , La Publica in the  Williamsburg section of Brooklyn. There will be homemade challah (which kind of is shaped like her cat Leonard.), rich with apples cooked in sugar and cinnamon.Her chicken broth for the matzoh ball soup will include garlic , cilantro and white onions. She uses white ones because they "taste" like Mexico to her. Extra chicken is added to the pot because the leftovers can be used to fill tacos and enchilada. Her store, La Newyorkina will be serving honey , chile infused ice cream instead of honey cake and rugelach that 's spiked with chipotle peppers.

Family recipes are gems to be passed down. Yet there are outside influences that creep in and make them better. It is true for Mexican-Jewish cooking, a marriage of ancient cuisines.