It is summer and surprisingly we should be stocking up on certain staples for the season ahead Usually this is done for fall and winter but there are also certain foods and ingredients that are vital for warm weather cooking. It makes for easy,breezy summer cooking.
One of the musts of any summer kitchen is olive oil. This can be used for salads , marinades and fries.it's perfect for making that French summer classic -bagnat-an olive oil drenched veggie and tuna sandwich. Mix it wit some hot pepper flakes , rosemary or even dried lavender for a dip for French or Italian bread. Lemon is another summer must have. Again it is great as a vinegar alternative or in a marinade. Also have plenty of it around for home made lemonade and iced tea.(it can also be used for beauty too, in lightening hair for natural highlights and as a facial astringent). Tomatoes are another summer kitchen must. Luckily some of the first harvests are coming in. It can be chopped up for bruschetta or salsa or coarsely chopped for a fresh tomato sauce. Tomatoes Provencale are an excellent side , perfect with grilled steak. The grape and cherry ones make healthy and tasty snacks for the kids too. Strawberries and bananas should also be on hand. These are great in salads, smoothies and parfaits.
Always have rice on hand.It's an easy cook up in hot weather and it's versatile with almost everything. It can be added to bolster up soup or made into an interesting salad with peas and parsley. Rice can be used to make an easy pudding too.Any macaroni is another summer basic. It can be the base of so many different salads as well as being turned into a hot ,tasty meal in one pot pasta. Combine it and broth for a quick soup on a rare chilly day. Bouillon cubes are another must They are great in making quick broths or instant homemade soups like minestrone. Every home chef should also have a box of crackers handy. These can be just plain Saltines or the more buttery Ritz. Apart from being a good snack for the beach or picnic, they can be ground into crumbs for coating veggies and fried chicken. Cracker crumbs are also good for breading shrimp and fresh caught crabs. I like to have flour too, It's great for making batters for squash flowers and crepes. Also have seltzer on hand too. Yes it's refreshing as a drink but it's superb to add to batters and dough for lightness and fluffiness.
It may be summer but you still need to stock up. Keep these basics on hand to create tasty dishes and desserts. It'll make for easy cooking, grilling and baking
Tuesday, June 30, 2015
Monday, June 29, 2015
Summer's One Pot Meals
Summer is a time for easy cooking and easy eating. However grilling and microwave gets old fast. What to do ? Try a one pot meal. They're still have that homemade goodness yet are a snap to put together. Best of all - there's only one pot to wash.
One of my faovirtes it pne pot pasta. My family hs made thos for decades, namle with farfalle or bowtie pasta but any other kinds like wagon wheel pasta or those cute shaped ones like paws and cat faces ( you can go to www.pastashoppe.com to pick up these adorable shaped pasta like bunnies and palm trees).There;s no need to cook the pasta and sauce separately The pasta cooks in the sauce and the last is a simple mix of just water garlic , oil and tomato sauce .I used a dash of leftover pizza sauce and it gave it a nice bite. The dish takes only 20 to 30 minutes tops to create. Even better is when it's reheated with butter or margarine the next day. Chili, usually, considered a winter dish, can be a hot weather fave too. You can even make it in a slow cooker in the morning and have a nice warm meal to enjoy outside. Another plus is as the season progresses you can use fresh picked tomatoes and peppers, especially if you're growing jalapenos. Chili is also perfect for topping those just from the grill dogs too.
Stews, another cold weather staple can be made in the middle of summer.It , too. Again it's just a one pot meal. It's actually great during this time because you can use fresh picked veggies and herbs like carrots and sage. Another plus is that there's always a lot left over so you can freeze some and save it for another warm day. If you're craving biscuits to go with your stew, then head over to your local Dunkin Donuts or grocery store where they're already made, thus saving you heating up the oven.Goulash, a variation of stew, can be made too during these steamy days . It needs ground beef along with paprika for zing Add some elbow macaroni but that's up to you Turkey can also be subbed in for the beef as well. A French country pot, similar to the country's famed dish, cassoulet, It is rich with kidney and garbanzo beans, along with Italian sausage and various herbs. It's the perfect Saturday night dish, served outside with good Merlot and a loaf of crusty French bread.
Summer is here but that doesn't mean sandwiches an barbecue for dinner. Cook up one pot meal for a hearty warm weather dish that's easy to make and easy to eat. It's a snap.
One of my faovirtes it pne pot pasta. My family hs made thos for decades, namle with farfalle or bowtie pasta but any other kinds like wagon wheel pasta or those cute shaped ones like paws and cat faces ( you can go to www.pastashoppe.com to pick up these adorable shaped pasta like bunnies and palm trees).There;s no need to cook the pasta and sauce separately The pasta cooks in the sauce and the last is a simple mix of just water garlic , oil and tomato sauce .I used a dash of leftover pizza sauce and it gave it a nice bite. The dish takes only 20 to 30 minutes tops to create. Even better is when it's reheated with butter or margarine the next day. Chili, usually, considered a winter dish, can be a hot weather fave too. You can even make it in a slow cooker in the morning and have a nice warm meal to enjoy outside. Another plus is as the season progresses you can use fresh picked tomatoes and peppers, especially if you're growing jalapenos. Chili is also perfect for topping those just from the grill dogs too.
Stews, another cold weather staple can be made in the middle of summer.It , too. Again it's just a one pot meal. It's actually great during this time because you can use fresh picked veggies and herbs like carrots and sage. Another plus is that there's always a lot left over so you can freeze some and save it for another warm day. If you're craving biscuits to go with your stew, then head over to your local Dunkin Donuts or grocery store where they're already made, thus saving you heating up the oven.Goulash, a variation of stew, can be made too during these steamy days . It needs ground beef along with paprika for zing Add some elbow macaroni but that's up to you Turkey can also be subbed in for the beef as well. A French country pot, similar to the country's famed dish, cassoulet, It is rich with kidney and garbanzo beans, along with Italian sausage and various herbs. It's the perfect Saturday night dish, served outside with good Merlot and a loaf of crusty French bread.
Summer is here but that doesn't mean sandwiches an barbecue for dinner. Cook up one pot meal for a hearty warm weather dish that's easy to make and easy to eat. It's a snap.
Saturday, June 27, 2015
This Book Cooks This Book Rocks
Old fashioned cookbooks are hard to find. Nowadays, they're embracing the latest trend or cuisine instead of focusing on the basics.A new cookbook, however, is shining through all that. It promotes using farm fresh ingredients with old fashioned cooking methods. This makes for some delicious dishes for both humans and even their canine companions!
This unusual cookbook is This Book Cooks (Artichoke Publishers, ) by Kerry Dunnings,who is also a food columnist, culinary consultant as well as a food judge and recipe developer. She is a Ben Franklin award winner for a previous cookbook, Tasting The Seasons. Chef Dunnings is refreshingly different in that she uses old fashioned cooking methods to create yummy dishes, There is no mention of microwaves anywhere, nor plastic containers.either. She also has a 365 day ecological challenge.It involves growing your own fruits and veggies along with making the daily diet more colorful. This last is done by incorporating a larger variety of fruits and veggies into meals. There's also a section on repurposing - a good idea to pass onto the younger home chefs in the household. This saves on waste and promotes household sustainability There is also the old fashioned challenge that involve making foods such as cakes and cookies form scratch and of course getting rid of that microwave . This last can be considered a danger be cause of electromagnetic radiation leakage.
Since this is really an old fashioned kind of cookbook, the recipes are blissful throwbacks to early 20th Century cooking Yet they also are pretty trendy too. There is a spicy spinach and polenta lasagna that could be seen in any hip Manhattan eatery while her Oriental Flank steak is reminiscent of a cozy Saturday night dinner at home. I love her marinated beef tenderloin recipe. This is a labor intensive one that requires marinating, rubbing and saucing. It is a flavorful one also, with a pineapple marinade, followed by a savory dry rub and sweet and peppery barbecue sauce. Of course she had delicious veggie recipes too, such as baked spinach and cheese and her spin on ratatouille featuring potatoes. There Is a great section on not only homemade human treats but canine ones too..Chef Dunnings gives us healthy whole wheat treats made with all natural wheat germ, wheat flour and molasses along with every pup's dream peanut butter treats. For us people there is her mother's Old Fashioned sugar cookies and pear cake, made with the ripe fruit , apple cider and cloves for an aromatic dessert. Chef Dunnings has a tasty ginger stuffed date recipe that would be perfect at any Christmas dessert table.
This Book Cooks is the perfect book for the home chef wanting a more old fashioned style of cooking and baking.The recipes are honest and pure as well as being delicious for both human and dog. Buy it today and create tasty meals and treats for you and your canine child.
This unusual cookbook is This Book Cooks (Artichoke Publishers, ) by Kerry Dunnings,who is also a food columnist, culinary consultant as well as a food judge and recipe developer. She is a Ben Franklin award winner for a previous cookbook, Tasting The Seasons. Chef Dunnings is refreshingly different in that she uses old fashioned cooking methods to create yummy dishes, There is no mention of microwaves anywhere, nor plastic containers.either. She also has a 365 day ecological challenge.It involves growing your own fruits and veggies along with making the daily diet more colorful. This last is done by incorporating a larger variety of fruits and veggies into meals. There's also a section on repurposing - a good idea to pass onto the younger home chefs in the household. This saves on waste and promotes household sustainability There is also the old fashioned challenge that involve making foods such as cakes and cookies form scratch and of course getting rid of that microwave . This last can be considered a danger be cause of electromagnetic radiation leakage.
Since this is really an old fashioned kind of cookbook, the recipes are blissful throwbacks to early 20th Century cooking Yet they also are pretty trendy too. There is a spicy spinach and polenta lasagna that could be seen in any hip Manhattan eatery while her Oriental Flank steak is reminiscent of a cozy Saturday night dinner at home. I love her marinated beef tenderloin recipe. This is a labor intensive one that requires marinating, rubbing and saucing. It is a flavorful one also, with a pineapple marinade, followed by a savory dry rub and sweet and peppery barbecue sauce. Of course she had delicious veggie recipes too, such as baked spinach and cheese and her spin on ratatouille featuring potatoes. There Is a great section on not only homemade human treats but canine ones too..Chef Dunnings gives us healthy whole wheat treats made with all natural wheat germ, wheat flour and molasses along with every pup's dream peanut butter treats. For us people there is her mother's Old Fashioned sugar cookies and pear cake, made with the ripe fruit , apple cider and cloves for an aromatic dessert. Chef Dunnings has a tasty ginger stuffed date recipe that would be perfect at any Christmas dessert table.
This Book Cooks is the perfect book for the home chef wanting a more old fashioned style of cooking and baking.The recipes are honest and pure as well as being delicious for both human and dog. Buy it today and create tasty meals and treats for you and your canine child.
Friday, June 26, 2015
Battered Up
This is definitely the harvest season where all sorts of fruits and veggies abound..Every home chef gets excited with what to do with them. A novel idea is batter dipping them and frying them .They make a fun appetizer or interesting dessert.
Anything fried may disgust or revolt those who are big into eating healthy. You can try baking too, as there are plenty of recipes regarding baking batter dipped foods.They are tastier as seen in the Piedmontese summer classic fried squash blossoms. My family has probably been making them for centuries If you're growing squash , this is a great way to use the blooms and they do make interesting and delicious appetizers. I used a traditional recipe, one cup of water mixed with one cup of flour. One egg and a tablespoon of olive oil is added and the batter is chilled. For the perfect batter make it about an hour to an hour and a half before frying so the batter is completely cold. The resulting batter is very dense however . You can sub in 1/2 cup of sparkling water. This will create a lighter and fluffier consistency and also makes for a crisper flower.The squash flowers can be baked however they are usually stuffed either with ricotta or meat. Ripened squash itself is yummy sliced, battered and fried. Add beer for more flavor Zucchini can also be made this way as well. A batter made with cornstarch is your best bet with these and it will create a nice crisp coating when cooked.up
Tomatoes can be battered too but be warmed - only certain batters work. I tried the squash flower batter on them, having made too much of it.It didn't stick, sliding off in little piles onto the frying pan. This is probably due to the tomatoes being too watery ,Most home chefs usually use green tomatoes (maybe that was my first mistake using too ripe ones). Beer batter works the best for them also you can also panko too.string beans can be batter dipped. These are usually first dipped in buttermilk or beaten egg first and then dredged in cornmeal or panko breadcrumbs. Surprisingly fruits can be batter dipped as well. They actually become juicer when they're coated and cooked this way. The coating is more of a yeast based one Club soda is used for a frothy consistency and then the berries are fried in canola oil. They can be dusted with confectioners sugar or dipped in chocolate after frying. Peaches and nectarines, also in harvest right now, can also be battered and fried.The batter offered with them is a simple one, without yeast.It does need baking powder to create a lighter , airier coating. The fruit is peeled and cut into quarters and then dusted with a mix of sugar, cinnamon and nutmeg before dipping.
Batter up the fruits and veggies of the season for some flavorful eating. It's an easy technique that just requires a skillet and some oil. Try it with some squash flowers or strawberries.
Anything fried may disgust or revolt those who are big into eating healthy. You can try baking too, as there are plenty of recipes regarding baking batter dipped foods.They are tastier as seen in the Piedmontese summer classic fried squash blossoms. My family has probably been making them for centuries If you're growing squash , this is a great way to use the blooms and they do make interesting and delicious appetizers. I used a traditional recipe, one cup of water mixed with one cup of flour. One egg and a tablespoon of olive oil is added and the batter is chilled. For the perfect batter make it about an hour to an hour and a half before frying so the batter is completely cold. The resulting batter is very dense however . You can sub in 1/2 cup of sparkling water. This will create a lighter and fluffier consistency and also makes for a crisper flower.The squash flowers can be baked however they are usually stuffed either with ricotta or meat. Ripened squash itself is yummy sliced, battered and fried. Add beer for more flavor Zucchini can also be made this way as well. A batter made with cornstarch is your best bet with these and it will create a nice crisp coating when cooked.up
Tomatoes can be battered too but be warmed - only certain batters work. I tried the squash flower batter on them, having made too much of it.It didn't stick, sliding off in little piles onto the frying pan. This is probably due to the tomatoes being too watery ,Most home chefs usually use green tomatoes (maybe that was my first mistake using too ripe ones). Beer batter works the best for them also you can also panko too.string beans can be batter dipped. These are usually first dipped in buttermilk or beaten egg first and then dredged in cornmeal or panko breadcrumbs. Surprisingly fruits can be batter dipped as well. They actually become juicer when they're coated and cooked this way. The coating is more of a yeast based one Club soda is used for a frothy consistency and then the berries are fried in canola oil. They can be dusted with confectioners sugar or dipped in chocolate after frying. Peaches and nectarines, also in harvest right now, can also be battered and fried.The batter offered with them is a simple one, without yeast.It does need baking powder to create a lighter , airier coating. The fruit is peeled and cut into quarters and then dusted with a mix of sugar, cinnamon and nutmeg before dipping.
Batter up the fruits and veggies of the season for some flavorful eating. It's an easy technique that just requires a skillet and some oil. Try it with some squash flowers or strawberries.
Thursday, June 25, 2015
The Best Of Summer Wines
What to bring to someone's house for a barbecue or dinner by the firepit? A summery, light wine that everyone will enjoy.It could be red or white, domestic or foreign as long as the wine is refreshing as a warm weather breeze or afternoon sun shower.
Eric Asimov has given a list of the twenty best summer wines that was published in yesterday's New York Times Food section A summer wine, he asserts should be less than fourteen per cent in alcohol. This makes for a lighter , more brut tasting drink along with out any consequences . (think inebriation followed by a possible hangover or at least a morning headache). Mr. Asimov also recommends going for wines that are between $15 and $25 in price. It's not as cheap and you get better quality along with being not so extravagantly priced.One of the more elegant is the Chateau Tour Grise Saumaur Brut Non dose 2004 12. percent 2004. This is a sparkling white wine made from the chenin blanc grape.It's pure and refreshing , perfect for any chicken or fish dinner, The wine has the perfect summery notes of honeysuckle, lemon and chamomile. Another French import is La Ferme Du Vert Gaillac L'Ange Lou Mousseux Brut,2013, 11 percent. This relatively new wine derives from Mauzac grapes, a little known variety grown in the French Southwest. It is light and sparkling too, with notes with apple , straw and herbal flavors. Serve it iced on a hot evening for complete refreshment.
A surprise wine is a merlot from Argentina, a country that usually gives us malbec.It is Bodega Chacra Amor Seco Pantagonia Merlot,2012, 14 percent and is a bit high on the alcohol side. Mr. Asimov likes its' deep and fruity flavor, redolent of red fruits..It has a bitterness that keeps it refreshing The company is also known for their pinot noirs too. Bring it to a party where there are steaks on the grill, waiting to be paired with it.Another dark wine comes from Piedmonte, De Forville Dolcetto D'Alba 2013 13.5 percent. It is another refreshing bitter wine with an undertone of dark chocolate. I would suggest having it with an outdoor bagna calda., the anchovy and garlic dip that the region is famed for. Both are perfect for a cooler summer night gathering. Celebrate July Fourth with an American wine made in the Finger Lakes region.This is Eminence Road Farm winery Ganay Noir Cayuga Lake 2013, 11.3 percent.It is made from the area's grapes. It is light bodied , earthy and fruity along with being seriously delicious. Drink lightly chilled when watching the fireworks.If you want another white wine, then try Julian Haart Mosel Riesling 1,000l, 2014 10.5 percent. It's a very light wine but has a mix of minerality and creaminess to it. Open it up to share with friends during a picnic.
The summer is here. Crack open a bottle of chilled wine on a warm evening or to round out a barbecue. There are many to choose from , and many to try.
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Eric Asimov has given a list of the twenty best summer wines that was published in yesterday's New York Times Food section A summer wine, he asserts should be less than fourteen per cent in alcohol. This makes for a lighter , more brut tasting drink along with out any consequences . (think inebriation followed by a possible hangover or at least a morning headache). Mr. Asimov also recommends going for wines that are between $15 and $25 in price. It's not as cheap and you get better quality along with being not so extravagantly priced.One of the more elegant is the Chateau Tour Grise Saumaur Brut Non dose 2004 12. percent 2004. This is a sparkling white wine made from the chenin blanc grape.It's pure and refreshing , perfect for any chicken or fish dinner, The wine has the perfect summery notes of honeysuckle, lemon and chamomile. Another French import is La Ferme Du Vert Gaillac L'Ange Lou Mousseux Brut,2013, 11 percent. This relatively new wine derives from Mauzac grapes, a little known variety grown in the French Southwest. It is light and sparkling too, with notes with apple , straw and herbal flavors. Serve it iced on a hot evening for complete refreshment.
A surprise wine is a merlot from Argentina, a country that usually gives us malbec.It is Bodega Chacra Amor Seco Pantagonia Merlot,2012, 14 percent and is a bit high on the alcohol side. Mr. Asimov likes its' deep and fruity flavor, redolent of red fruits..It has a bitterness that keeps it refreshing The company is also known for their pinot noirs too. Bring it to a party where there are steaks on the grill, waiting to be paired with it.Another dark wine comes from Piedmonte, De Forville Dolcetto D'Alba 2013 13.5 percent. It is another refreshing bitter wine with an undertone of dark chocolate. I would suggest having it with an outdoor bagna calda., the anchovy and garlic dip that the region is famed for. Both are perfect for a cooler summer night gathering. Celebrate July Fourth with an American wine made in the Finger Lakes region.This is Eminence Road Farm winery Ganay Noir Cayuga Lake 2013, 11.3 percent.It is made from the area's grapes. It is light bodied , earthy and fruity along with being seriously delicious. Drink lightly chilled when watching the fireworks.If you want another white wine, then try Julian Haart Mosel Riesling 1,000l, 2014 10.5 percent. It's a very light wine but has a mix of minerality and creaminess to it. Open it up to share with friends during a picnic.
The summer is here. Crack open a bottle of chilled wine on a warm evening or to round out a barbecue. There are many to choose from , and many to try.
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Wednesday, June 24, 2015
Lower Manhattan The New Food Hub
Manhattan is going to be THE destination for many local and foreign visitors.A lot go for the sites , most come for the city's wide variety of eateries and various cuisines. There's a new stop, lower Manhattan. The Wall Street and Tribeca areas are abuzz with all sorts of new restaurants and innovative chefs. Plan to spend a few meals down in this new culinary hub.
Jeff Gordonier not only was able to write about it but also visit some of the up and coming places and sample their best dishes. His article in today's New York Times Food section is a complete guide for navigating the various eateries and watering holes of the lowermost tip of Manhattan Island. For meat and French cuisine lovers there is Le District , the French themed market that offers up rotisserie and charcuterie meats. For those love who love the famed Spotted Pig, its' owners, April Bloomfield and Krn Friedman are planning a mega restaurant that will take up four (!) stories of an apartment complex on Pine Street, around the corner from famed Trinity Church.Odeon ,a staple of lower Manhattan has added breakfast to its' menu , making it vastly popular with the Conde Nast gang who have recently moved into the new World Trade building.The prices are still the same, high but worth it, especially their Croque Monsieur and all natural strip steak.Plus the Odeon has a history , going back four decades to Manhattan's Disco and Eighties Wall Street eras.
The area , once reserved to just handling the world's business and trading, now is a thriving community. Office workers in the area are hanging around instead of heading home. This means a growing need for both bars and eateries. Some eateries get as many as 200 people for lunch alone according to Kevin Richter, general manager at the North End Grill. Weekends can see as high as 1,300 customers.It does help though to have customers such as the famed Graydon Carter, and a few of Bon Appetit's major editors like Andrew Knowlton (This last helps tremendously since sooner or later the eateries will be featured in the magazine).Hopefully the area doesn't pick up the glitzy and superficial aura of nearby Soho which now feels like Rodeo Drive East. One restaurant , Little Park seems to be picking this up, being a morning roost for local editors as one , Tatiana Boncompagni of Self has noticed. The real test will be when Bobby Flay or Lidia Bastianich discover Wall Street and decided to insinuate their restaurants around Trinity Church and the American Indian Museum. will they survive amongst the trendy crowd or be snubbed in favor of New York's latest restaurant.
If you're visiting Manhattan this summer, stop for a bite at its' lower most tip. Try the French faves at Odeon or head over to Little Park for breakfast. Enjoy this latest food hub.
Jeff Gordonier not only was able to write about it but also visit some of the up and coming places and sample their best dishes. His article in today's New York Times Food section is a complete guide for navigating the various eateries and watering holes of the lowermost tip of Manhattan Island. For meat and French cuisine lovers there is Le District , the French themed market that offers up rotisserie and charcuterie meats. For those love who love the famed Spotted Pig, its' owners, April Bloomfield and Krn Friedman are planning a mega restaurant that will take up four (!) stories of an apartment complex on Pine Street, around the corner from famed Trinity Church.Odeon ,a staple of lower Manhattan has added breakfast to its' menu , making it vastly popular with the Conde Nast gang who have recently moved into the new World Trade building.The prices are still the same, high but worth it, especially their Croque Monsieur and all natural strip steak.Plus the Odeon has a history , going back four decades to Manhattan's Disco and Eighties Wall Street eras.
The area , once reserved to just handling the world's business and trading, now is a thriving community. Office workers in the area are hanging around instead of heading home. This means a growing need for both bars and eateries. Some eateries get as many as 200 people for lunch alone according to Kevin Richter, general manager at the North End Grill. Weekends can see as high as 1,300 customers.It does help though to have customers such as the famed Graydon Carter, and a few of Bon Appetit's major editors like Andrew Knowlton (This last helps tremendously since sooner or later the eateries will be featured in the magazine).Hopefully the area doesn't pick up the glitzy and superficial aura of nearby Soho which now feels like Rodeo Drive East. One restaurant , Little Park seems to be picking this up, being a morning roost for local editors as one , Tatiana Boncompagni of Self has noticed. The real test will be when Bobby Flay or Lidia Bastianich discover Wall Street and decided to insinuate their restaurants around Trinity Church and the American Indian Museum. will they survive amongst the trendy crowd or be snubbed in favor of New York's latest restaurant.
If you're visiting Manhattan this summer, stop for a bite at its' lower most tip. Try the French faves at Odeon or head over to Little Park for breakfast. Enjoy this latest food hub.
Tuesday, June 23, 2015
The Humidity Diet
The humidity this time of year can be debilitating.It can leave you weak and loggy, ready to take a day long nap instead of enjoying a summery day. Changing your diet can help tremendously .Doing such can help get you through these tropical times.
Ice cream would naturally be considered a treat when the temps reach the nineties.Yet it's one of the worst foods to have. Any sugar or cow's milk should be avoided.If you want something cold and refreshing think Italian ice,preferably the sugar free ones. If not , then just ice cold bottled water with a squeeze of lemon or lime can do the trick to refresh. Oily and fried foods are another taboo. It may be easy to just order out burgers and fries along with a Coke but there's a price to pay afterwards.Also you may be tempted just to grill a steak or lamb chop too. Don't. Rich meats also affect your body. Try poached fish or steamed tofu in place or ribs or chicken wings. Any wheat product is also bad too so lay off those cookies and doughnuts.. One of the worst offenders is salt. As we all know it makes us retain water and bloating is the last thing anyone needs. Sea salt isn't as bad a culprit as regular table salt, but it is still salt. Go very easy with it. A tiny tiny pinch is all you need to flavor a dish.
What should you eat?Foods that keep the moisture out of your body.Summer vegetables are here for a reason. Some of the best to eat are asparagus and cucumber along with summer squash and zucchini. Asparagus is great steamed and cut into pieces for a salad. Zucchini can be used in a ratatouille with tomatoes for a tasty dinner. Cruciferous veggies such as arugula bok choy, cauliflower are also good to eat as are mustard greens, napa cabbage , radish and watercress. Think about a arugula salad graced with watercress and raw cauliflower. Napa cabbage can be made into a tangy Asian slaw with a light dressing of olive oil and ginger. Watercress salad is a nice alternative to regular Cobb lettuce.Try it with feta (a recommended dairy product OK to eat during these hot muggy days) and beets.If you're craving some kind of snack then think goat cheese on rice crackers or a fruity yogurt parfait layered with almonds . Berries also make a good treat because like other suggested fruits such as lemons and grapefruit.If the grapefruit is too tart then sprinkle stevia or the lesser sweet brown sugar on top.
Fight humidity with eating the right foods. You'll feel fresher and definitely more alive. Enjoy every summer day without feeling draggy and tired.
Ice cream would naturally be considered a treat when the temps reach the nineties.Yet it's one of the worst foods to have. Any sugar or cow's milk should be avoided.If you want something cold and refreshing think Italian ice,preferably the sugar free ones. If not , then just ice cold bottled water with a squeeze of lemon or lime can do the trick to refresh. Oily and fried foods are another taboo. It may be easy to just order out burgers and fries along with a Coke but there's a price to pay afterwards.Also you may be tempted just to grill a steak or lamb chop too. Don't. Rich meats also affect your body. Try poached fish or steamed tofu in place or ribs or chicken wings. Any wheat product is also bad too so lay off those cookies and doughnuts.. One of the worst offenders is salt. As we all know it makes us retain water and bloating is the last thing anyone needs. Sea salt isn't as bad a culprit as regular table salt, but it is still salt. Go very easy with it. A tiny tiny pinch is all you need to flavor a dish.
What should you eat?Foods that keep the moisture out of your body.Summer vegetables are here for a reason. Some of the best to eat are asparagus and cucumber along with summer squash and zucchini. Asparagus is great steamed and cut into pieces for a salad. Zucchini can be used in a ratatouille with tomatoes for a tasty dinner. Cruciferous veggies such as arugula bok choy, cauliflower are also good to eat as are mustard greens, napa cabbage , radish and watercress. Think about a arugula salad graced with watercress and raw cauliflower. Napa cabbage can be made into a tangy Asian slaw with a light dressing of olive oil and ginger. Watercress salad is a nice alternative to regular Cobb lettuce.Try it with feta (a recommended dairy product OK to eat during these hot muggy days) and beets.If you're craving some kind of snack then think goat cheese on rice crackers or a fruity yogurt parfait layered with almonds . Berries also make a good treat because like other suggested fruits such as lemons and grapefruit.If the grapefruit is too tart then sprinkle stevia or the lesser sweet brown sugar on top.
Fight humidity with eating the right foods. You'll feel fresher and definitely more alive. Enjoy every summer day without feeling draggy and tired.
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