10 super spices and their health benefits.

Spices don’t just add another element to your cooking; they’re also good for your health. In fact there’s a reason that people have been using spices for thousands of years. Scientists are now uncovering their vast potential power, from helping ease chronic conditions to the prevention and treatment of more than 150 health problems. Why? Without getting into the complicated science of it (and there’s lots of it if you’re interested) spices have a variety of benefits, including being high in antioxidants, having anti-inflammatory properties and they can even promote weight loss. There is a whole world of spices out there to add health benefits to your food. Here’s a list of ten to start with.

1. Chile Pepper

Why is a chile pepper hot? Capsaicin–the active ingredient that basically makes a chile taste hot is actually quite good for you. It has been shown to inhibit bacterial growth, boost your metabolism, which in turn helps with weight loss, give you more energy and relieve skin allergies. An Australian study found that adding chiles to meals may protect against the buildup of cholesterol in the blood. So, don’t be afraid of increasing your spice tolerance.

2. Turmeric

Turmeric’s claim to fame is curcumin, an antioxidant that some studies have shown to help reduce the risk of heart failure and inhibit the growth of cancer cells. It’s also an incredible anti-inflammatory, and can even be used in the place of ibuprofen – good for people dealing with long term chronic pain and wanting to limit their drug intake. If you are going that route, be sure to look for turmeric extract, sold in tablets or capsules and note that the effects are not felt immediately. Add the spice (or fresh root if you can find it) into stir fries and lentil dishes, or anything that needs a little color.

3. Cardamom

Well-known in Indian cooking, and the beloved spice of Scandinavian baked goods, cardamom contains limonene, a chemical that has been shown to boost antioxidant activity. It has also been shown to help with lowering blood pressure and improves digestion. It also has alkaline properties, and in the Middle East, coffee is often made with cardamom, reducing the coffee’s acidity and neutralizing the effects of the caffeine.

4. Cinnamon

Helping to balance blood sugar, cinnamon is helpful for those with dealing with type 2 Diabetes. In fact, in a Swedish study (albeit small) where subjects ate a bowl of rice pudding–half of them with cinnamon added, half without–those who ate the cinnamon version ended up with significantly lower blood sugar levels. Given that cinnamon works well in sweet and savory dishes, there’s no end to how it can be used.

5. Ginger

Ginger is another anti-inflammatory, and it’s also ideal for calming an uneasy stomach. It’s also full of antioxidants; one teaspoon of ground ginger has as many antioxidants as a cup of spinach. While adding ground ginger to your morning bowl of granola and sprinkling onto dishes is good, it’s also worth buying fresh ginger root, which has a little more of a kick to it. A few pieces of crystallized ginger can be good for dealing with motion sickness, and for a morning spike of energy, I like adding it to green smoothies.

6. Fennel

Plagued by menstrual cramps every month? With its phytochemicals and phytoestrogens, fennel can help offset cramps. Get the benefits from fennel seeds by grinding them and steeping with tea. With its licorice-like flavor, fennel seeds are also good in fruit salad and with grilled meats and seafood.

7. Parsley

You may use it just as a decorative garnish, but researches at the University of Missouri found that parsley can actually inhibit breast cancer cell growth. Parsley is also rich in vital vitamins including C, B12, K and A, which means it keeps your immune system strong. Add it into soups and salads, or mix with fresh fruit for a delicious smoothie.

8. Garlic

If you’re a garlic lover, you’ll be happy to know that it’s known to lower blood pressure, bring down levels of cholesterol and helps alleviate allergies. As it has been shown to destroy cancer cells, even one or two cloves a week can even provide cancer-preventative benefits.

9. Coriander

Contrary to popular belief, coriander and cilantro are not exactly the same thing. Cilantro is the leafy herb that comes from the coriander plant, while coriander the spice, comes from grinding the seeds. Coriander seeds have been used for thousands of years to help with digestion, and recently it has been found to alleviate symptoms of irritable bowel syndrome. Use it like you would pepper, add to vinaigrettes and dressings, or in meat marinades.

10. Cloves

Cloves are actually at the top of the list of spices with antioxidant properties, and for more than 2,000 years they have been used in traditional Chinese and Indian medicine. The essential oils in cloves have been shown to fight bacteria, fungus and yeast, as well as encouraging healthy gums and teeth. The spice can also help alleviate a cough.

Image: echiner1

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Quintessential Sweden: Abba, pickled herring, meatballs… cinnamon rolls.

Sweden is equated with many things, but there is nothing as iconic as the cinnamon roll. In Swedish culinary culture, every cup of coffee deserves to be served with a baked good. This tradition is called fika and at its core is the cinnamon roll.

I don’t mean the cream cheese frosting topped, so-sweet-it-makes-you-cringe version that is served in the U.S., I mean the classic Swedish pastry, with a hint of cardamom and just sugary enough. In a country where cinnamon rolls are a staple in every cafe and bakery, and every respectable Swede has made their own batch at least once in their lives, it should come as no surprise that Sweden is in fact the cinnamon roll’s presumed country of origin.

The beauty of the Swedish cinnamon roll is in its versatility. Depending on your mood, you can switch out a few key ingredients for a completely different taste. Cardamom infused filling instead of the standard cinnamon and sugar mix for example.

October 4 marks Kanelbullens Dag (Cinnamon Roll Day) – an entire day devoted the the baked good. Since you probably don’t have the chance to sit in a warm Stockholm cafe on a crisp autumn day and order a kanelbulle from the counter, here are a few versions you can make yourself. Just be sure to serve with coffee.

Kanelbullar – Swedish Cinnamon Rolls

Makes about 30-40 buns

Dough ingredients:

• 2 1/8 cup (500 ml) milk
• 25g fresh yeast (or 2 envelopes dry active yeast)
• 2/3 cup (150 ml) brown sugar
• 5 7/8 cups (1400 ml) flour
• 2 teaspoons whole cardamom seeds
• ½ teaspoon salt
• 5 ¼ oz (150 g ) butter (at room temperature)

Alternative 1: cinnamon filling

• 4 ½ oz (about 125 g) butter (at room temperature)
• 1/3 cup (75 ml) regular sugar
• 2 ½ teaspoon cinnamon

Alternative 2: cardamom filling

• 4 ½ oz (about 125 g) butter (at room temperature)
• 1/3 cup (75 ml) brown sugar
• 4 teaspoons whole cardamoms
• (optional: 1 teaspoon cinnamon)

Topping

• One small egg (whipped together)
• Pearl sugar or sliced almonds

Prepare the dough: Crumble the yeast (if using dry yeast prepare it as required) in a big bowl. Heat milk until it is warm to the touch, about 100ºF (about 110ºF for dry yeast). Add the milk to the yeast and stir until yeast has dissolved.

Crush the cardamoms in a mortar and pestle.

Mix together flour, sugar, cardamom and salt before adding it to the milk and yeast mixture. Add in the butter in small cubes. Blend well, either by hand or by using a food processor. Knead it well for about 5-10 minutes.

Cover the dough and place in a draft free place and let it rise for at least 40 minutes.

Filling: Mix all ingredients for the filling to an even batter. It is important for the butter to be at room temperature so it’s easier to spread. 

Divide the dough into two pieces and using a rolling pin (or a wine bottle), roll each of them out separately to the shape of a rectangle (see diagram above).

Spread half of the filling onto each piece of rolled out dough so that it covers the entire area. Roll the dough up beginning with the long side. Slice the roll into about 20 equal sized (about 1 inch wide) slices and place them with their cut side up on baking sheet. Repeat above procedure with the last piece of dough.

Let them rise for about 30 minutes.

Note: You can also fold the dough as shown below which is more common when making the bun with cardamom filling.

In a small bowl, whisk the egg and brush all buns and sprinkle pearl sugar or sliced almonds on top.

Bake them in the oven at 225ºC (about 440F) for 8-10 minutes.

This dough recipe was adapted from Mia Örn’s recipe on Kardemummabullar.

The post Baking and Celebrating Swedish Cinnamon Rolls (On Cinnamon Roll Day!) appeared first on EcoSalon.

Who needs a small bag when you’ve got a pantry?

The most potent and effective remedies are often the natural ones already hanging out in the pantry. Aside from the remedy-specific nature of the following 10 homemade teas, one of the most exciting thing about them is that they don’t require a tea bag! Your spice cabinet, fresh ginger root, some green herbs, a few fruits and vegetables, and honey are all that stand between you and an elixir to treating a pesky ailment – 10 of them, to be more exact.

To put together the following recipes, make sure to mix them until evenly combined and let the teas involving herbs or fruit to steep for several minutes before drinking. Sweeten as you see fit and enjoy!

Morning Liver Tonic

When you wake up in the morning, you’re body is in a very special place. The reason we are usually instructed to take supplements in the morning is because our stomachs are empty and there is little to interfere with said supplements’ potency. This morning tea pulls you out on the right side of the bed, giving a morning cleansing body flush. The lemon juice is highly alkaline and turmeric is known for its detoxifying properties.

Turmeric dates back 2,500 years in India, where it is commonly used in Ayurvedic and Unani medicine. Turmeric packs a lot of health benefits, but for our purposes it should be regarded as a liver cleanser, antiseptic and antibacterial agent. But it doesn’t hurt that the spice lowers the risk of cancer, is anti-inflammatory and helps to lose weight. Turmeric additionally treats Alzheimer’s, depression and arthritis.

You can sweeten with honey to balance the earthiness of the tea.

The Formula:

• 8 ounces hot water
• 1/8 teaspoon turmeric
• Juice of 1/2 lemon

Deep Sleep Tea

Wind down at the end of the day with a tea that promotes a deep, comfortable sleep. Chamomile is a great stress reliever and has a calming effect on the body. It has been used for thousands of years to help people around the world get some shut eye, and a Japanese study put some legitimacy behind this widespread observation when it noticed that rats fed chamomile fell asleep just as quickly as those given a tranquilizer. Ginger is anti-inflammatory and helps to clear mucous from your passageways, allowing for more effective breathing and hence a more pleasant sleep.

The Formula:

• 8 ounces hot water
• Dried chamomile flowers to fill one sachet
• 1/2-inch nob of fresh ginger, crushed

Detox Elixir

Holding a bit more weight than you’d like? Cayenne pepper, cinnamon, and lemon join forces to rev up your metabolism and get your body back in shape. Cayenne pepper warms the body, speeding metabolism and burning more calories. Cinnamon reduces blood sugar and LDL (bad) cholesterol as well as boosts metabolism and increases insulin levels. Lemon packs some flavor and added cleansing power.

The Formula:

• 8 ounces hot water
• 2 dashes cayenne pepper
• 1 cinnamon stick (or 2 dashes cinnamon powder)
• Juice of 1/2 lemon

Immune Booster Tea

Oranges are packed with vitamin C, a known antioxidant that may help protect your body from cell damage and boost resilience from disease and illness. Cinnamon and honey both have antiseptic, antiviral, antibacterial, and antifungal properties, which means they are effective in warding off infections. Mint not only brings a fresh aroma, but it’s a leafy green that carries with it antioxidants, vitamins, and minerals that keep you healthy.

The Formula:

• 8 ounces hot water
• Juice of 1/2 orange
• 1 cinnamon stick (or 2 dashes cinnamon powder)
• 1 teaspoon high-quality (raw) honey
• 4-5 mint leaves, muddled

Beautiful Skin Tea

This may seem like an unlikely concoction, but it’s actually quite delightful! Carrot juice is packed with beta-carotene, which the body converts to vitamin A, an essential part of skin health. Sage inhibits the growth of bacteria and has anti-inflammatory properties. Cayenne contains vitamins A and C, which help to absorb free radicals that break down your skin’s collagen.

Warm this recipe, without bringing it to a simmer. You want to retain the carrot juice’s potency.  Let the leaves sit in the juice for a bit before drinking so that their flavors become infused into the tea.

The Formula:

• 8 ounces warmed carrot juice
• 2 sage leaves
• Dash of cayenne

Brain Power Formula

Blueberries contain anthocyanins and flavanols, which are able to cross the blood-brain barrier. These antioxidants rid the brain of free radicals, which can otherwise lead to oxidation, memory loss and Alzheimer’s disease. Ginger is commonly used to stave off migraines and basil naturally reduces tension and fatigue in the brain and mind.

The Formula:

• 8 ounces hot water
• 1/2-inch nob fresh ginger, crushed
• 1 tablespoon fresh blueberries, muddled
• 3-4 leaves fresh basil, muddled

Regularity Tonic

This tonic is geared towards those of you with difficulty digesting. The taste of this tea is very comforting and earthy. The pear and apple slices bring pectin to the mix, and pectin acts as soluble dietary fiber in humans. It helps promote healthy digestion, prevents diarrhea and constipation, and reduces the risk of colon and gastrointestinal tract cancers. Purple grapes contain quercetin, a plant pigment that contributes to healthy digestion, while cinnamon warms and stimulates metabolism.

The Formula:

• 8 ounces hot water
• 2 small slices of pear
• 2 small slices of apple
• 4-5 purple grapes, muddled
• Dash of cinnamon

Lady’s Tonic

For that time of month, this raspberry ginger tonic is just what the doctor ordered. Raspberries are a uterine tonic, relaxing and toning the uterine muscles as needed. The fruit is also beneficial during pregnancy, easing morning sickness, stabilizing digestion, and soothing the pelvic area. According to a 2009 study, women who take a dosage of ginger for three days from day one of their period witnesses the same pain relief as those who treated their menstrual cramps with ibuprofen.

The Formula:

• 8 ounces hot water
• 6-8 raspberries, muddled
• 1/4-inch fresh ginger

Aches and Pains Relieving Tea

Feeling sore as the Winter nears? Be ready to combat the worsening of your symptoms with a tea that cleanses your joints and puts them at ease. Cayenne pepper contains capsaicin, a compound that makes cayenne spicy. It lowers the levels of a chemical that relays pain signals to your brain. Fresh ginger and cardamom have both long been used in Ayurvedic medicine to reduce joint pain and inflammation.

The Formula:

• 8 ounces hot water
• Dash of cayenne
• 4-5 cardamom pods, crushed
• 1/2-inch fresh ginger, muddled

Nausea-Be-Gone Tonic

This recipe uses the soothing and potent effects of basil and honey to rid you of stomach pains, nausea, and vomiting symptoms. It is refreshing just as much as it is energizing, which will help to reverse your symptoms and keep you alert and feeling good.

The Formula:

• 8 ounces hot water
• 3-4 basil leaves, muddled
• 1 teaspoon of high-quality (raw) honey

Images: Aylin Erman, Steven Jackson, Leszet Lezsczynski, Cthoyes, Jennuine Captures, CLC Photography, Simply Bike, Clyde Robinson, Kodamakitty, Michael Newman, Cinnamon Cooper

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post 10 Healthy Tea Elixirs You Can Make Yourself appeared first on EcoSalon.

Bringing new meaning to the term “granola girl.”

Food tip of the week: never buy granola ever again. It’s one of the easiest things to make yourself, and because it stores well, you can make up a big batch and have enough for many breakfasts to come.

The other great thing about granola? Once you have your base recipe of oats and a coating to make the granola crispy and sweet when you bake it, you can add pretty much anything you want. Chia seeds? Sure. Pepitas? Delicious. Figs? Certainly not an ingredient to ever go without.

If you want a breakfast that’s heartier, add more nuts, and if you’re in need of something sweeter, add some extra dried fruit.

Basic Coconut Granola

Ingredients:

• 3 cups old-fashioned oats
• 3/4 cup shredded coconut
• 1/2 cup slivered almonds
• 1/3 cup honey
• 2 tablespoons coconut oil
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon cardamom
• 1 teaspoon sea salt
• About 1 cup dried fruit of your choice (raisins, blueberries, cherries… get creative)

Directions:

Preheat oven to 325F.

Combine all dry ingredients in a bowl.

In a saucepan, melt coconut oil and honey and whisk together. Pour over dry ingredients and mix until thoroughly coated.

Spread out evenly on a baking sheet and bake for 20-30 minutes, stirring mixture every 10 minutes. Remove from oven and let cool before putting in an airtight container for storage.

Want more food inspiration? Check out the rest of our Sunday Recipe series.

The post Sunday Recipe: How to Make Your Own Granola appeared first on EcoSalon.

The perfect complement for afternoon coffee or tea.

Put two Swedes who love to cook in a kitchen together and there will be an immediate discussion of what baked good needs to be concocted for afternoon coffee. After all, we don’t mess around with our coffee breaks, and a serious coffee break deserves a serious pastry. So we settled on mazariner.

Mazariner are the darling of Swedish cafes, a balance of buttery pastry and almond filling topped with a thin layer of icing; the type of thing you bite into and wonder where this food has been all of your life. They’re just fancy enough that you don’t keep them on hand at all times, but you don’t have to put them on a serving tray.

Made in small oval tart tins, they can seem daunting to make, but as it turns out, are easy enough that you don’t need to cruise to your local IKEA to track down the mass produced version – although they do have them if you’re in a Swedish food pinch.

Our recipe search started with a few Swedish cookbooks and a call to my mother who was immediately reciting the ingredients from a page she had ripped out of a Swedish magazine sometime in the late 80s – when you come across a good recipe, you hold on to it. Johanna, being a more skilled pastry “chef” than myself did a creative combination of the many versions, and we both decided that plain icing just wouldn’t suffice. Add a little orange juice and you have a real masterpiece.

Make a batch of these, brew a French press and it will almost be like you’re sitting at a cafe in Stockholm. Almost.

Mazariner

Ingredients:

Dough:

• 7 oz butter (almost 2 sticks)
• 2 cups regular flour
• ¼ cup sucanat or organic cane sugar
• 2 teaspoons whole cardamom (crushed in a mortar, or slightly ground in a coffee grinder)
• One small egg

Filling

• One cup blanched, ground almonds (can be replaced with almond meal)
• 2 bitter almonds (about 1 teaspoon almond extract, or more depending on how strong you want the taste)
• 2.5 oz butter
• ½ cup sucanat or organic cane sugar
• 3 small eggs

Icing:

• Juice from an orange
• ¼ cup confectioner’s sugar

Directions:

Dough:

In a large wide bowl cream together butter, egg and sugar. With your hands, mix in flour – this can be done either in the bowl or directly on a clean counter top.

Crush the cardamom with a mortar and pestle as fine as you wish. If you don’t have a mortar or grinder, you can use pre-ground cardamom. Add it to the dough and blend well.

Let the dough sit in a cool place for at least 30 minutes to chill and harden.

Filling:

While the pastry dough rises, blanch the almonds by pouring boiling hot water over them and letting soak for a few minutes. They are ready when the skin slips off easily.

Skin all of the almonds and grind them into a fine meal in a food processor.

In a small saucepan, melt the butter and set aside to cool.

Whisk the eggs together with sugar to a porous batter and add in almonds, almond extract (if you didn’t use bitter almonds) and butter. Stir together until well blended.

Grease small tartlet tins* (see illustration above) with butter. Line the molds with a thin layer of dough (about 1/8”) and fill them almost to the top with the almond mixture. If there is any leftover dough you can freeze it and use it some other time.

Bake in the oven at 400°F for about 15 minutes. The cakes should have got a slightly brown color on top. Let them cool a little before removing the cakes from the mold.

Icing:

While the mazariner bake, prepare the icing. In a small bowl add the confectioner’s sugar and drip in some orange juice. The icing should be a little thick but still easy to drizzle over the mazariner. Wait until the mazariner have cooled before icing them.

Serve the mazariner for an afternoon tea or coffee break, you’re sure to make some new friends if you pull these out.

*If you don’t have small single cake molds as described you can use mini muffin trays or similar forms. In Sweden, disposable aluminum forms are often used, but stay away from single-use containers and do the best with what you have. We always encourage creativity!

Illustrations by Johanna Kindvall

The post Mazariner: A Swedish Pastry Classic appeared first on EcoSalon.

Better than popcorn.

There has been a lot of talk about the benefits of popcorn, but what about other worthy snacks that are quick to make and pack some taste? Start with these roasted chickpeas. The recipe is simple and straightforward and the end result is easily transportable, perfect for outdoor spring adventures.

Spicy Roasted Chickpeas with Lime

Ingredients

• 1 15 oz. can organic garbanzo beans
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon cumin powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cardamom
• zest of one lime

Directions

• Preheat oven to 400F.
• Drain and rinse chickpeas.
• Mix all ingredients together in bowl until chickpeas are evenly covered.
• Bake for about 30 – 40 minutes, tossing a few times with a wooden spoon to ensure chickpeas are evenly baked.
• Let cool and store in an airtight container.

Every month on Sunday Recipe, we bring you a new theme of recipes, perfect for whipping up on a Sunday. For April it’s all about food that’s easy to travel with, perfect for your spring outings. Enjoy!

The post Sunday Recipe: Spicy Roasted Chickpeas with Lime appeared first on EcoSalon.

ColumnInside the intriguing world of a foodie.

Monday February 27, 2012, 8:55 p.m.

Dear Diary,

A serendipitous afternoon today. Having left my kale slaw with Meyer lemon vinaigrette at home, I was forced to buy lunch, so I went over to the food carts. Why the pickle cart is still in business is beyond me, but I went for three fish tacos next door. I started talking with the guy in front of me, who ordered the avocado and cactus burrito (his first point, given that the cactus burrito is my second go-to after the fish tacos). He told me he comes here a lot. He was cute, had a coffee thermos under his arm, looked like he had his life together. He told me the best taco he ever ate was in Austin. Second point for him – he loves the Austin food cart scene too! I think we had a good connection. We’ll see what happens.

Wednesday February 29, 2012, 10:26 p.m.

Dear Diary,

I left my lunch at home again. Food carts it is. But Mr. Cactus wasn’t there. The guy serving the wood-fired pizza asked me if I wanted an extra serving of arugula on my portobello and chevre pizza. I said yes, of course. Who passes up extra arugula? I did an Instagram photo series with the pizza. Greens are so beautiful and photogenic. Maybe I should start a blog focused just on greens. Yes, I should.

Friday March 2, 2012, 9:57 p.m.

Dear Diary,

Okay, so still haven’t been able to track down Mr. Cactus, but since I have been to the food carts every day this week, I’ve been trying out some new ones, which of course has led to the new obsession with the creme brulée cart. French dessert in a food cart? Yes, please. Why don’t they have one with cardamom in it, though? The chocolate one is so overrated.

I took more photos for the Greens Blog today. Had good wilted chard salad at & last night, but realized that I had forgotten my Moleskine so I couldn’t write down the exact name for the dish and when I checked their website this morning they had already changed their daily menu offerings. But it had to have been a combination of chard, ginger and anise. There had to have been anise. Why is anise on every menu these days?

Monday March 5, 2012, 8:32 p.m.

Dear Diary,

Forgetting Mr. Cactus. I’m sure he hasn’t even been to Austin. In better news, I did get a kitchen torch on Sunday. Thinking that I should try my hand at creme brulee this weekend for Supper Club. Just need to get some ramekins.

Thursday March 8, 2012, 6:26 p.m.

Dear Diary,

Did you know you can make creme brulée with purple sweet potatoes? I think I am going to do one with olive oil and sea salt. Keep things easy. I wonder if there is a site devoted to olive oil and sea salt? I should start one. Speaking of which, I haven’t had any time to work on the Greens Blog, but I did eat some good kale chips yesterday.

Saturday March 10, 2012, 7:45 p.m.

Dear Diary,

Epic disaster. I burned the creme brulée – blaming it on the caliber of the kitchen torch, must ask for a nicer one for my birthday – and of course there was no time to make a new batch. Obviously couldn’t show up to Supper Club with nothing in hand, so here I am on my couch instead, alone with a glass of wine working on the Greens Blog. It’s probably better to spend a Saturday night at home being productive anyway. And I get to enjoy this entire bottle of local, organic Pinot by myself.

Sunday March 11, 2012, 10:46 a.m.

Dear Diary,

I woke up and the kitchen was full of three kinds of kale chips. Apparently I went on a Pinot induced cooking rage. Molly wondered why I didn’t make it to Supper Club. I told her I had a family emergency.

Went on an afternoon walk to get some coffee, and the obnoxious barista had the audacity to glare at me. What? Sometimes I don’t want pour-over coffee made with a ceramic filter. Ugh. This city can be so snobby when it comes to food. Fortunately on my way home I came across a free box full of mason jars! Can’t wait to put those to use. Thinking I should make a fig cardamom whiskey. Maybe I could pitch that recipe to Saveur.

Tuesday March 13, 2012, 7:20 a.m.

Dear Diary,

Out of chia seeds for my green smoothie this morning. Flax oil had to suffice. Green smoothie is definitely going on the Greens Blog. I bought the domain today, which means it’s official. Now I just need to get a few Pinterest boards started.

Tuesday March 20, 2012, 7:18 p.m.

Dear Diary,

Ack! I haven’t written in a week. The Greens Blog has taken over my life. I took Friday off of work just to spend some time on the design. Fortunately the girls and I all went to Food & Drink on Friday for bottomless mussels and bubbly. I admitted that I didn’t really have a family emergency. Molly wanted the recipe for the cumin kale chips. I told them about Mr. Cactus. Why hasn’t he been at the food carts lately?

Saturday March 24, 2012, 9:20 a.m.

Dear Diary,

I think I am going to ditch the Greens Blog idea. It’s too narrow. I think I am going to focus on a coffee subject instead, inspired by the set of white porcelain mugs that I painted with chalkboard paint this morning. Now I can write the roast of coffee on the cup with chalk so I know what I’m drinking. I posted a photo of them on Facebook and everyone loved them. I should host a brunch with them tomorrow. Yes, brunch.  I could make some anise hazelnut scones.

Saturday March 24, 2012, 3:30 p.m.

Dear Diary,

Oh god, I ran into Mr. Cactus at the grocery store and he had a box of cupcakes from the bakery department. Oh god. Cupcakes!! What man buys cupcakes? I bet he doesn’t even know how to make his own salad dressing. Has he even read Omnivore’s Dilemma? I bet those cupcakes aren’t even made with real sugar as they’re probably full of high fructose corn syrup. He did ask me if I had eaten any good tacos lately, but I don’t know if I am interested anymore. People just have no taste.

At least I have this brunch to fall back on. Must go put the star anise in vodka now so that it has 12+ hours to sit and be infused enough to throw in the scones tomorrow. If only more people had an appreciation for what’s good in life.

Editor’s note: This is the latest installment of Anna Brones’s weekly column at EcoSalon, Foodie Underground, discovering what’s new and different in the underground food movement, from supper clubs to mini markets to the culinary avant garde.

The post Foodie Underground: The Secret Diary of a Foodie appeared first on EcoSalon.

You’ll never go back to a regular chocolate bar. 

You’re having a chocolate craving. Resist the urge to down a box of cherry cordials and make this elegant yet simple chocolate bark instead. With dried cherries, a dash of sea salt, and some lemon zest, it’s the perfect after dinner treat.

If you’re the kind of person that really loves dark, bitter chocolate, you can even make this with 100% cocoa baking chocolate, which I discovered by accident. Note to self: always read the package before baking. Just be sure to sprinkle a little bit of organic cane sugar over the top before you put it in the fridge to cool to add just a touch of sweetness.

Ingredients

• A 4 oz. bar of bittersweet chocolate, 70% cocoa, chopped into small pieces
• 4 tablespoons dried cherries, cut into small pieces
• 1 teaspoon cardamom seeds
• 1/2 teaspoon sea salt
• Zest of 1 Meyer lemon
• 1/4 cup roasted hazelnuts, chopped

Directions

• Toast the cardamom seeds in a skillet until fragrant, about 2-3 minutes.
• In a double boiler, melt chocolate and stir in cardamom, salt, cherries and lemon zest.
• Spread the mixture onto parchment paper or a Silpat non-stick baking mat and sprinkle hazelnuts on top.
• Put in refrigerator for about an hour to cool.
• Break chocolate into pieces and store in an airtight container.

Every month on Sunday Recipe, we bring you a new theme of recipes, perfect for whipping up on a Sunday. For March it’s all about revamping classics into healthier versions. Enjoy!

The post Sunday Recipe: Salted Cherry Cardamom Chocolate Bark appeared first on EcoSalon.

ColumnWhy cardamom is your new best friend.

High end ramen, breakfast for dinner, sparkling water: We spend a lot of time discovering and discussing food trends on Foodie Underground. It’s a dichotomous pursuit. There are the evenings spent complaining to friends about how fed up with the foodie world I am (bone luging, really? yet another cupcake store, must we?). Naturally, in the next sentence, I’m going on about my sea salt and olive oil polenta cake in the oven.

“Sea salt, Anna, really?”

“But sea salt is really good in cake. I swear.”

Pause.

“Want to try this cardamom chocolate cake instead?” Tease all they want, I know they’re not going to turn it down.

No matter how much your friends roll their eyes at a foodie’s obsession, one can always quell their serving of sass with what one cooks up. Appreciation for good homemade food is universal.

But about those trends. Today: cardamom.

Go take a look in your spice cabinet. What do you see? A half-empty container of powdered ginger that’s more yellow mass than powder? Vietnamese cinnamon you haven’t used since that botched chai recipe in graduate school’s chai-and-soy-I-don’t-do-coffee days? Turmeric that you don’t dare use because…well, because it’s so damn technicolor?

Get rid of them – all of them – and make room for cardamom, your new spice of choice.

I have a personal long-standing love affair with cardamom, it being the basis of practically every Swedish baked good ever created – thank you, Vikings. It has been a longtime staple in my culinary adventures, but lately I’ve noticed that whenever I see a restaurant that employs one word for its name (or two words connected by an ampersand in Helvetica of course), I can be certain there will be cardamom on the menu. Cardamom is the food world’s latest It Spice.

This spice deserves any accolade a food lover gives it. It’s versatile, delicious and sexy in everything from desserts to main courses. Yes, it’s expensive, coming in after saffron and vanilla, but there’s good reason that this India-born spice is the new épice du jour.

Here are five reasons you should (and will) fall in love with cardamom.

1. Cardamom is exotic. It is sexy.

Cardamom has a distinct and complex flavor. Bonus: Anything you put the spice in is automatically going to sound more alluring that the original version.

Just read the following variations out loud:

Orange ice cream. Orange cardamom ice cream.

Roasted potatoes. Cardamom roasted potatoes.

Saffron macaroons. Saffron-cardamom macaroons.

And so forth. Thanks to this spice, you can instantly turn yourself into a creative, culinary genius, which of course will be a hit for your food-related dating endeavors. It’s marketing, baby! (Fortunately, the product backs up the hype.)

2. Cardamom goes well with coffee.

“Must be some Scandinavian thing,” a friend of mine responded to a comment I had made about never being able to put too much cardamom in my coffee.

I’m not certain putting cardamom in coffee is an actual Scandinavian habit, but my Swedish-born mother has been doing it since before I can remember, and she buys cardamom in bulk quantities to ensure that we never run out. Having the economic sensibilities of every other food-loving twentysomething, I always fill a plastic bag up when I go home to visit my parents to avoid having to purchase it myself.

Add a pinch (or two, or three) to your morning brew and let it work its magic. You’ll quickly understand my obsession.

3. Cardamom is both sweet and savory.

The beauty of cardamom is that it goes just as well with pastries as it does in a lamb tagine.

For a quick and easy sweet tasting cardamom recipe, try my favorite Cardamom Cake.

Ingredients:

• 2 cups flour
• 3 teaspoons ground cardamom
• 1 tablespoon baking powder
• 1/2 cup sugar
• 7 tablespoons butter
• 1 egg
• 1 cup milk

Instructions:

-Mix dry ingredients in a bowl. Add in butter with your fingers and mix until crumbly consistency.

-Add in egg and milk and mix until a batter consistency.

-Pour into a greased 9.5 inch circular baking pan. If you want to, sprinkle with sliced almonds or orange zest. (The one pictured above uses Swedish Pearl Sugar, which you can buy at IKEA or import food stores).

-Bake at 400 F for about 30 minutes.

4. You can get creative with cardamom.

I have found that any recipe that requires any element of spice can be adapted to include cardamom. Food52 ran a contest with cardamom inspired recipes, resulting in everything from Bellinis to granola.

If you have yet to go out on a foodie limb, cardamom could just be your gateway spice. Start small. Add a little cardamom to your hot chocolate, for example. Then graduate to more complex creations, like cardamom in a butternut squash soup.

Just remember to go easy; too much cardamom and your recipe will taste more like medicine than food.

5. You can please omnivores, vegans, the gluten-intolerant and your grandmother. 

There’s a cardamom recipe for everyone.

The Meat Lover: Cocoa Cardamom Steak Rub

The Vegan: Cardamom Macadamia Nut Pancakes

The Europhile: Fig and Cardamom Spiced Tiramisu

Your Conventional Grandmother: Cardamom-Spiced Meatloaf

The Bacon Lover: Sugared Cardamom Bacon

The Gluten Intolerant: Cardamom and Orange Quinoa Cookies

The Bartender: No. 4 – a cocktail with gin and cardamom

Now get yourself to the grocery store and stock your spice cabinet. You have delicious to do.

Editor’s note: This is the latest installment of Anna Brones’s weekly column at EcoSalon, Foodie Underground, discovering what’s new and different in the underground food movement, from supper clubs to mini markets to the culinary avant garde.

Image: Veganbaking.net, Anna Brones

The post Foodie Underground: 5 Reasons to Love Cardamom appeared first on EcoSalon.

A spice that’s the perfect fit for sweet and savory dishes. 

Cardamom, as you may have noticed, is making its way into everything. It’s in tea, in tart crusts, in fruity drinks, in fig jam, in curries and if you haven’t tried it in a cup of coffee, you’re missing out. But cardamom is not only for food; it can also be used to treat a variety of ailments, from congestion to depression.

Cardamom pods retain the aroma and flavor better than already ground cardamom, ensuring a fresher flavor when cooking with it. These organic green pods from Le Sanctuaire come in a sleek reusable container with a screw top, meaning you can buy bulk the next time around.

Available for $11.95 from Gilt Taste.

Look for Lustables daily at EcoSalon. 100% gorgeous green finds, and never sponsored. Submit your favorite to tips@ecosalon.com

The post Lustables: Organic Green Cardamom Pods appeared first on EcoSalon.