Wake Up and Smell the Coffee

Since summer has begun and classes are no longer in session, I spend my work days at home. I've saved a lot of money on random snacks, but have increasingly spent money on coffee. My coffee habit has gone from insane (six shots of espresso/day) to moderate (three cups of coffee/day). But getting out of the house seems priceless. However on a Starbucks budget, that means spending the hard earned dough. There is nothing like a Starbucks to make a coffee addict feel a false sense of inspiration and real sense of cliche: the struggling writer sitting at a coffee shop waiting and yearning for the big break. So, to give myself the same pick me up with a lesser impact on my wallet, I went to Home Goods and picked up Starbucks houseblend for $6.99.

I got home and quickly pulled out my Mr. Coffee machine. I looked intently down at it until I realized, I have no idea how to use this thing. It's true. I've been an avid coffee drinker since graduate school, and I have never brewed a cup of coffee myself. However, I could not let technology dominate me. I mentally fought with it, but soon figured it out. The battle had been won, and my kitchen began to swell with aromas of freshly brewed coffee. After letting it cool, I put it into the fridge. This is important because coffee can become bitter if you ice it right away. I was pleased with my end result, but I'm a coffee snob. I wanted to find new challenges and better flavors. And so, the coffee challenge began.

After my days worth of coffee brewing, I found another brew process; I am convinced that the 12 hour wait is worth it. I did a taste test. After taking a sip of this coffee followed by a sip of the traditional iced coffee, the lack of bitterness is evident. It's wonderful. For those of you that read this blog for the mouth watering effect, but lack cooking skills, this is the recipe for you:

1/3 cup ground coffee
1 1/2 cups water.

Pour the grinds into the water, and allow to sit covered at room temperature for 12 hours. Put the mixture through a strainer twice; I used coffee filters. This makes a coffee concentrate. Fill a container with equal parts coffee concentrate and water. This is the fun part because you can really taste test the strength of your coffee. Now go out, grab your iced coffee, and take a walk on the wild side.

Music to brew to:

Summer Lovin'

There is something both beautiful and equally frustrating about working for yourself. I can take off whenever I want, sort of. If that were true, I'd never be in my office (otherwise known as the kitchen); but what also comes with that sort of mentality is this guilty feeling of sitting inside while it's beautiful outside. So, for a little bit of time, I sit outside taking care of my garden. The tomato section is looking wonderful; I have two baby tomatoes that I inspect daily. I'm most proud of my small herb garden. It consists of Dill, Parsley, Thyme, Rosemary, Basil (two big pots), Chives, Mint, and Lavender. With these herbs, I've made my a plethora of foods. Each time I make them, I continuously repeat, "This is made with herbs from our garden," with increasing excited intensity each time the words pour from my lips. I'm like a mother watching my children grown.

As I continue to search for recipes, my focus is on eating locally; you cannot get more local than your backdoor. Two days ago, I made the Dill Shrimp Salad that I posted last summer. My dill gave me an extra zing of pride, which, though completely mental, created an extra satisfying flavor to the meal. I thought, "how could I possibly top that." The answer came in two huge pots overflowing with mature basil leaves: PESTO!

Pesto is pretty simple, and there are tons of variations. However, this pesto is both delicious and economical because it substitutes pine nuts with shelled pumpkin seeds. These are cheap and accessible in your local grocery store. Additionally, the fresher the ingredients are the better the pesto will taste. Pesto is great because it exists as a dip, spread, and a pasta topping. It also keeps well in the freezer. Plus how much fresher can you get than right outside the back door! Picking the basil leaves was probably the most exciting part of this pesto. I threw it over some sliced zucchini, mushrooms, and tri color pasta. Thank you to Moosewood Restaurant Cooking for Health for this delicious flavorful combination of basil and tomatoes. It is much different than any basil I've had before, and for that I'm thankful.

Before I give away my secret recipes, I have to note that there is nothing better than good wine and great music to set the cooking juices and inspiration flowing. I've decided to add a music while you cook segment to this blog:

I make sure to crank it loud, sing, and dance while I stir. It's my not-so-secret ingredient for anyone that lives with me or who I've shared a cooking experience with. You can take the instrument from the girl, but the music will forever live in her heart. Shake it like a salt shaker, right?

Pepita (Shelled Pumpkin Seeds) and Tomato Pesto

Yields: 1 3/4 cups

Time: 20 Minutes

1/2 Cup Sun-Dried Tomatoes

1/3 Cup Shelled Pumpkin Seeds (Pepitas)

2 Garlic Cloves, Chopped (I threw in three because my garlic was not super fresh)

1/3 Cup Olive Oil or Extra-Virgin Olive Oil

2 Packed Cups Fresh Basil Leaves

1/2 Cup Chopped Fresh Tomatoes (The freshness of the tomatoes is important because it gives it texture and flavor)

1/4 (or two cranks of my sea salt grinder) teaspoon salt

Generous Dash of Ground Black Pepper

In a small pan bring to a boil the sun-dried tomatoes covered with water (about 5 minutes). Drain and chop.

Throw everything into a food processor. Give it a swirl until everything is smooth or to your desired texture.

One serving = 2 Tablespoons

Calories: 81

Protein: 2G

Carbs: 3G

Dietary Fiber: 1G

Total Fat: 8G

Sodium: 84mg

This book is absolutely fabulous. I got it for Christmas, and have read it cover to cover as my mouth salivates. The tastes, smells, and calories/fat saved are worth the $24.99.

In the meantime, I'm working on my own Vanilla Extract, Vanilla Essential Oil, Mint Oil, Ice Coffee, and Green Tea Concoctions. My new website should be up soon (GGRoseOrganics.com) with options to purchase the lotion from my previous post, face mists, shampoo, but also will be the new home of my blog. In the meantime, eat your pesto hot or cold, but do not anticipate leftovers for long. I write this, as I just polished off last night's dinner, yum.

She Is the West Coast

It has been a long while since I have felt truely inspired, until now. I was in California, and it was feeding my soul like nothing I could have ever imagined. I woke up in the morning with no plans, but to simpy wander the streets and see where the wind blew me (literally, it was super windy). I found myself at coffee shops watching all types of people walk by; I liked to imagine their stories and what adventures have brought them into the city.

San Francisco has all of the wonderful things New York City holds with the free spirit of the beach community. I spent three days there, and there was a beautiful rooftop garden that I could see from my hotel. I feel that gardening is a natural progression from the healthy eating journey I began a year ago. I started to realize that as I was cutting lots of produce; I had lots of loose ends that I felt guilty throwing in the garbage. So about six months ago, I started a compost pile. I turned it a couple of times (imagine me, burberry rainboots and all, digging a hole and turning dirt. It IS as ridiculous as it sounds). I forgot about the pile when it was snow covered and cold, but as spring began to sprung, I uncovered it. Right before my eyes, I felt the most satisfying sense of accomplishment.

As Michael Pollan writes, "This heap of rotting vegetable matter looked more lovely to me than the tallest spike of the bluest delphinium. Right then I realized that, like it or not, I was an American gardener, likely to cultivate in the garden more virtue than beauty."

I accepted my fate and planted tomatoes as well as lavender in my small garden. I also started an indoor herb garden. It feels great to know exactly where my food is coming from (thank you to my roommates for watering my endeavor while I was on the West Coast). But it feels even more amazing to see the beautiful plants that I have created. It is an underrated sense of accomplishment.

My journey into California did not end with roof top gardens. I found measuring cups that I have spent a long time looking for:

I also bought matching measuring spoons. This reinvigorated my desire to make creations in the kitchen. After San Francisco, I spent time in Cambria looking at the ocean and exploring the love that fills my life (he knows who he is!). There is a wonderful coffee shop called Cambria Cappuccino. Old habits die hard, and no matter where I am, I find myself at coffee shops searching for the perfect cup of Chai Tea

It was a wonderful local spot; I bought a gorgeous hand crafted mug there. The Chai there was very good. After warming my stomach, I trekked to Yosemite, a four hour journey by car. But of course there was a wonderful detour: WINE COUNTRY! I could tell a lifetime of stories and descriptions about how I found the perfect air that filled my lungs there. However, I will keep it short and sweet, and allow you to experience it yourself one day. I spent time at Lu Cuvier. It was a wonderful spot with impeccable wine. Each wine was partnered with an appetizer, and thus I give you the food portion of this blog:

Savory Cheese & Rosemary Cookies

2 oz. blue cheese, softened

5 Tbsp. butter, softened (I used Smart Balance)

1/8 cup grated Parmesan

1 heaping teaspoon fresh chopped rosemary (I used dry because I didn't have any fresh rosemary on hand. I shutter as I say this).

¾ cup flour (I used Whole Wheat Flour)

Cream together butter, blue cheese, rosemary, and Parmesan. Add flour gradually and stir until combined and dough begins to form into a ball. Turn out onto a lightly floured surface and knead gently a few times. Shape into logs about 1½ inches in diameter (or to desired diameter). Roll each up in waxed paper and put in the freezer. Chill for about an hour.

Heat oven to 325 degrees. Once dough logs are well chilled, unwrap and slice into 1/8- to ¼-inch coins. If dough is still too soft to slice, return to freezer until ready. Bake at 325 for 15 minutes or until lightly golden around edges. Dough can be made and frozen for up to a few weeks. Wrap a second time in plastic wrap to prevent freezer burn. Dough may need to rest outside the freezer for a bit before it is able to be sliced easily.

These are such a quick snack, and they are completely worth every second it takes to bake them (not that it is a long process, as aforementioned). Making these crackers and sharing them allows me to have a part of the West Coast in New Jersey. When I'm driving and I see the mountain ridge, I pretend I'm in California and that the ocean is just on the other side. One day, hopefully sooner than later, I will be there as a permanent fixture on the West Coast landscape. Until then, here's to dreaming...

No Poo Continues :)

No Poo (shampoo) continues, but I have a confession:

I chopped 12+ inches off of my hair and donated it to locks of love. When I got my hair cut, the stylist lathered my hair in shampoo. It was the ultimate guilty pleasure. But again my hair became super dependent on the sulfates. So, I'm back to no 'poo, but I've changed the recipe.

I mix 3 tablespoons of baking soda with a splash of water to create a paste.

Wash & Rinse. To create that shampoo scent add any type of essential oils. I really like mint in mine because it makes me feel clean.

If you have wavy, curly, or hair that knots easily, rinse it with 1 cup vinegar/1 cup water mixture. My hair is still getting used to it because I have thick hair. But if you don't have ridiculous Greek genes like me, your hair should be up to par by a week. It's a win-win: no harsh chemicals in your body and no feeding the shampoo companies money.

On another very exciting beauty related note, I started making my own lotion. I have suffered with dry skin every season change. It makes me a little nervous to be putting something that is filled with toxins onto the largest organ, my skin. Here's all you need:

1 1/4 Cup Hot Water

1/4 cup emulsified wax (you can buy this online or at some craft stores)

1/4 cup extra virgin olive oil

24-36 drops of any essential oil you wish. I used lavender for stress relief.

In a mason jar, I combined the wax and olive oil. Then, I popped it into the microwave for about a minute (the temperature should be around 155 degrees).

While the wax and olive oil sat in the microwave, I filled another mason jar with the water. Once the olive oil and wax mixture was done, I put the water in the microwave for a minute. The temperature on this should read roughly 120 degrees.

The final steps are adding the drops to your olive oil mixture. Then, pour the water in the mixture; it should turn into a milky white color.

To finish this off, I pour the mixture into the now empty mason jar and let it cool down.

I must admit, I approached this project with some apprehension. I know how to cook, but I don't know how to cook up lotion - or so I thought.

Anyway, back onto what I do best - cooking up FOOD

More soup, more soup, I say..

As I mentioned in my previous post, I've been a soup making addict. I'm trying to come up with healthy version of each soup, so the recipe making is taking some time. I have mastered, thanks to Rachael Ray in part, a very light Cherry Tomato Ravioli Recipe:

Ingredients:

2 tablespoon EVOO

2 Pints Cherry Tomatoes

2 Cloves Garlic

4 Cups Chicken Stock (use veggie Chicken Stock to make this Vegetarian)

1 LB Fresh Ravioli (I used store bought frozen, but you can use whatever is in your house)

2 Scallions

1 Cup Torn Basil Leaves

1. In a large, deep skillet with a tight-fitting lid, or a Dutch oven, heat the EVOO, 2 turns of the pan, over medium-high heat. Stir in the cherry tomatoes and garlic; season with salt and pepper. Cover the pan and cook, shaking the pan occasionally, until the tomatoes burst and a thick sauce forms, 15 minutes. Feel free to mash the tomatoes up with a potato masher.

2. Add the chicken stock and 2 cups water and bring to a boil. Cook for a couple of minutes, then add the ravioli and cook until tender, 3 to 4 minutes. Remove from the heat and stir in the basil and scallions to wilt. The fun part about this is you can add whatever pasta you want. If you're a vegan and you don't want to have the dairy, add in plain pasta and thicken the broth up with a little bit of corn starch.

   
   

Hi, my name is Gabi and I'm a sulfate addict..

Well, hello hello...

I've started several new projects, most of which did not include updating my blog. This is all about to change because I have added several new components to my healthy living bag of tricks.

And so it goes....

It is important to understand food as your source of energy. Seeing your body as a temple that needs the most beneficial nutrients to be as beautiful and efficient is key to staying healthy. I believe a lot of people in the health food community believe this, but fall short of the bigger picture. You may began to ask yourself what I mean by this. Take, for example, your skin. It is the largest organ in our body, but we rub chemicals from soap, perfume, lotion, and many other things on it. After researching all of the harsh chemicals in these products I've decided two things:

1. I am no longer using shampoo (this journey has been hellish)
2. I'm making my own lotions

I currently use a half water/half vinegar rinse prior to washing my hair. Then, I use 1 tablespoon baking soda and 2 tablespoons of water to make a paste, which I use to wash my hair. I have hard water, which is a problem because hard water does not dissolve baking soda well; in fact, it has potential to create soap scum. That is why the vinegar rinse is important. As a general rule, a person should only wash his or her hair two to three times a week.

The verdict: I'm addicted to sulfates

Sulfates are synthetic detergents found in shampoos that make it foam and lather, like in the shampoo commercials. I love the lather and feeling of clean hair, so much so that when I think my hair is greasy, it puts me in a negative mood for the day. When I get home, I shower, lather, and feel like a million bucks. I am very particular about my hair being "clean," which is why this project is a nightmare.

So what's wrong with sulfates, you might ask..

According to David Steinman, from Healthy Living:

We have found very often the presence of sodium lauryl sulfate in a shampoo formulation is a "marker" for the use of other undesirable ingredients, including formaldehyde-containing preservatives (e.g., imidazolidinyl urea); possible cancer-causing wetting agents (e.g., cocamide DEA); and nitrosamine-forming agents (e.g., triethanolamine). Also, it should be mentioned that in Germany, where there is a concerted effort underway now to label cosmetics and personal care products as certified natural, formulations containing sodium lauryl sulfate, ammonium lauryl sulfate or sodium laureth sulfate cannot be so certified, reports Michael Wrightson, president of Logona Kosmetik.

Interestingly, sodium lauryl sulfate "is used around the world in clinical studies as a skin irritant," notes the journal. The publication expressed additional concerns:

• Carcinogenic nitrosamines can form in the manufacturing of sodium lauryl sulfate or by its inter-reaction with other nitrogen-bearing ingredients within a formulation utilizing this ingredient.
• Other studies have indicated that sodium lauryl sulfate enters and maintains residual levels in the heart, liver, lungs and brain from skin contact. This poses the question whether it could be a serious potential health threat from its use in shampoos, cleansers, and toothpastes.
• Still other research has indicated sodium lauryl sulfate may be damaging to the immune system, especially within the skin. Skin layers may separate and inflame due to its protein denaturing properties.
• Although sodium lauryl sulfate is not carcinogenic in experimental studies, it has been shown that it causes severe epidermal changes in the area it is applied, indicating a need for tumor-enhancing assays.
• Additional studies have found that sodium lauryl sulfate is heavily deposited on the skin surface and in the hair follicles. Damage to the hair follicle could result from such deposition.

Well my - that's enough reason for me to stop using shampoo. So, I'm very sad that my hair no longer lathers like the moaning women and men in Herbal Essences commercials. In fact, I'm only at the beginning stages of this experiment and my hair feels greasy. It's not cringe worthy like, "oh-my-gosh that girl totally does not wash her hair." It's more mental, and me being particular.

But, shampoo is a product that has no real purpose other than to make shampoo companies money.

The sulfates lather your hair, but the synthetic detergents merely strip your hair of it's natural oils. In turn, your hair freaks out, and produces extra oils to compensate for the stripped ones. Alas, the cycle begins again. Interestingly enough, the "lather, rinse, repeat" ideology is only for the soap companies to make more money. The more shampoo you use, the more money they make. Since I've been participating in this useless pattern for 26 years, my hair is going to take time to adjust. From what I've read, it takes about 2 weeks for your hair to get accustomed to not being stripped, so I'm willing to deal with greasy hair if it means protecting my skin and body.

My lotion tangent will have to wait for another update because I'm still working on it :) (Cliff Hanger, dun dun dun)..

Anyway, onto FOOD! Since the weather is getting a bit colder, I've been on a soup making craze. Here is one of my absolute favorites:

Vegetarian Chicken Tortilla (12 Servings)

Ingredients

• 2 tablespoons vegetable oil
• 1 green pepper
• 1 medium sized yellow onion
• 2 cloves garlic, minced
• 1 package of baby bella mushrooms
• 2.5 tablespoons ground cumin
• 1 (28 ounce) can crushed tomatoes
• 1 (4 ounce) cans chopped green chile peppers, drained
• 2 (14 ounce) cans vegetable broth
• 2 cups water
• salt and pepper to taste
• 1 (11 ounce) can whole kernel corn
• 1 (14 ounce) can black beans
• 12 ounces tortilla chips
• 1 cup shredded reduced fat Cheddar cheese
• 1 avocado - peeled, pitted and diced

Directions

1. Heat the oil in a large pot over medium heat. Stir in the pepper, onion, garlic, mushrooms, cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. Mix corn and black beans into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Nutritional Information

Amount Per Serving Calories: 315 | Total Fat: 16.2g | Cholesterol: 12mg

[Enjoy]

Fall is in the air

I used to run through suburbia everyday for almost an hour. Six miles of manicured lawns, cracked sidewalks, and people driving to work. I've since traded my suburban status and moved to the beach. My runs are filled with salty mist, ocean air, and the beautiful mystery of the sea. The sounds and smells of the ocean are bitter sweet; as summer closes, leaves brighten up the fall sky with their glow of orange and reds. Still, I will forever be a summer baby (literally, my birthday is in June!). However, the wonderful tastes of fall, specifically pumpkin, compensate for the brisk air and jacket weather.

On the menu today:

Pumpkin Wheat Honey Walnut Muffins

Ingredients

• 1/2 cup cranberry raisins
• 1 1/2 cups whole wheat flour
• 1/2 cup packed brown sugar
• 1 teaspoon pumpkin pie spice
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil (you can sub applesauce for a healthier version)
• 1/2 cup honey
• 1/2 cup chopped walnuts

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
2. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
3. Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

Thanks to All recipes for this awesome recipe. Though it's not verbatim, my version has a much better texture and is tastier :). However, I may be a biased!

Hello world - it feels good to be back!

Greek Orzo and Grilled Shrimp Salad

I've been a bit MIA in more aspects than one, and unfortunately my blog has become victim to this treatment. However, I have continued along my path, and in the spirit of summer, despite the rainy skies in New Jersey today, here is a great pasta salad recipe. It's so great, that I'm actually thinking about how much I would want to eat it RIGHT NOW!

Greek Orzo and Grilled Shrimp Salad

I substituted whole wheat pasta for this one to make it a bit cleaner, and I used a heavier pasta like penne because the Orzo seemed a bit mushy for my taste.

Tonight I'm going to experiment with a classic restaurant recipe, wish me luck :)