Lemon cake is as subtle as it gets, but saffron most certainly is not. Brought together in this dessert recipe, they surprisingly make the perfect pair – commonplace meets exotic!

Saffron: What Is It and How to Use It

Even though this recipe only calls for one-fourth teaspoon of saffron, it is undeniably the star of the show. I mean, the lemon cake is delicious and all on its own, but the saffron-infused syrup is what makes this recipe the standout dessert that you won’t forget any time soon.

Here’s what you need to know about saffron.

Saffron is a perennial spice that is a member of the lily family. Iran is the world’s largest producer of saffron, and Spain is the largest importer of the spice (it’s prominently featured in the popular rice dish paella). Saffron is also commonly found in Portuguese and Turkish dishes.

While saffron is most certainly used stateside, it is not a huge part of our culinary culture. Its price point may have a lot to do with that. Producing saffron is labor intensive and timely. The pollen catchers, or stigmas, must be delicately handpicked, cut from its white style, or stalk, laid out on a sieve, and cured over heat to deepen its flavor. It takes 4,500 crocus flowers to make up one ounce of saffron spice. One pound of saffron can reach a retail price of some $1,500. But rest assured, you’ll never need that much saffron in your life, and you can buy a gram at a time for around $7. For a special occasion or for the every-so-often dish, it’s worth every cent!

Saffron’s taste is hard to describe. In fact, it seems everyone experiences the spice differently. To some, it is honey-like, floral, and sweet. To others, it comes across as musky, mushroom-like, and bitter. While opinions differ concerning its taste, everyone agrees on one thing: saffron is intense and a little goes a long way. That is good news, considering how expensive it is.

The best way to approach saffron is to purchase a small amount and to taste it. That way, you can better see how its complex flavor profile can be applied to some of your favorite dishes. Since it’s hard to find it being used in dishes on restaurant menus, seasoned home cooks (pun intended) should integrate the spice more into their lives! Not only does saffron add a touch of gourmet flair to grain, chicken, and fish dishes, it offers some health benefits as well.

One ounce (two grams) of saffron contains 400% of the RDA of manganese, 38% of the RDA of vitamin C, 18% of the RDA of magnesium, 17% of the RDA of iron, and 14% of the RDA of both potassium and vitamin B6. Manganese is an essential trace metal that is crucial for normal cell function and metabolism and is particularly important for brain health. Saffron has shown to improve symptoms of depression.

Preferably, you should purchase saffron from an ethnic specialty grocery store to get the purest product. Meanwhile, to obtain the most flavor out of saffron before adding it to this recipe, soak it in a teaspoon of warm water for five minutes.

Lemon Cake with Cardamom and Saffron Syrup

Serves 10

Ingredients

For the cake

• 1 cup sugar
• 2 large eggs
• 1 tablespoon finely-grated lemon zest
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 tablespoons freshly-squeezed lemon juice
• 1 stick (1/2 cup) of unsalted butter, melted
• 1 cup milk
• 1 1/2 cups white flour
• 2 teaspoons baking powder
• ¼ teaspoon salt

For the syrup

• 2 tablespoons lemon juice
• 1/4 teaspoon saffron threads
• 1/4 teaspoon cardamom powder
• 1/4 cup water
• 1/4 cup sugar
• 1 teaspoon finely-grated lemon zest

Directions

Preheat the oven to 350 degrees Fahrenheit. Grease a cake or loaf pan with butter and set aside.

For the cake, combine the sugar and eggs in a large bowl and beat them together. Add in the lemon zest, extracts, and lemon juice. Beat the mixture while you add in the melted butter and milk.

Next, sift in the remaining dry ingredients: flour, baking powder, and salt. Fold the mixture with a spatula until just combined. Transfer the mixture to the greased pan and use a spatula to spread it out evenly across the pan.

Bake for 40 to 45 minutes, or until a toothpick comes out clean from the center.

About five to ten minutes before the cake is finished baking, prepare the syrup. Combine all syrup ingredients in a saucepan over medium heat. Stir until the mixture reaches a boil. Reduce heat to a simmer and continue to stir while cooking for five more minutes, or until the sugar has dissolved and the syrup thickens. Once the cake is removed from the oven, immediately pour the hot syrup over the cake. Set the cake aside to cool before serving. Enjoy!

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The post Lemon Cake With Saffron and Cardamom Syrup: A Simple Staple Ventures Into Exotic Territory appeared first on EcoSalon.

Learn to make your body go more with the flow.

Nothing slows you down quite like poor blood circulation does. If you aren’t getting enough oxygen to your cells, in an effective and efficient way, then you’ll most likely feel sluggish, look worn and tired, and perhaps even be covering a more serious problem – one that could indicate cardiovascular disease. To boost your energy levels, tone your body, and feel a whole lot like a kid again, get your life force energy flow on with these 20 natural circulation-boosting tips.

Ingest Cayenne Pepper

Cayenne pepper contains the chemical compound capsaicin, which may help to reduce cholesterol and clear arteries and blood vessels. Dash the ground pepper over sautéed dishes as well as into teas, soups, and juices. To target a more specific area of the body where you experience poor circulation, mix ground cayenne pepper with enough water so that it forms a paste. Spread the paste thinly on a cheese cloth and wrap the cloth around the troubled area. In case of a burning sensation, add some olive oil to the paste to relieve the intensity.

Dry Brush Daily

Dry skin brushing invigorates the skin, increasing blood supply to the areas brushed and bringing them oxygen and increased circulation. This ritual also warms you up on a cold winter morning!

To dry brush most effectively, brush in upward, circular motions toward your heart. Move the brush in a clockwise manner and go over each area of skin twice. Focus on the neck, behind the knees, under the arms, and general groin area for greatest results.  Also focus on your lower butt and thighs to reduce cellulite.

Take Hot-Cold C0ntrast Showers

Contrast showers are showers that alternate between hot and cold water. When cold water is running, the lymph vessels contract, and when hot water is running, they dilate. This creates a pump effect that contributes to increased lymph drainage and blood flow in the veins.

Get Regular Massages

Massage therapy helps to release contracted muscles, which in turn pushes blood towards the heart and relieves strain. Schedule a regular massage, at least once a month, to enjoyably increase your blood circulation. What better excuse than for health reasons?

Eat Healthy

A healthy diet, one that includes high alkaline foods – plenty of fruits and vegetables – will increase oxygen supply to your blood and improve overall blood circulation. This almost goes without saying.

Go Ginkgo

Ginkgo Biloba is used in Germany to treat varicose veins and is widely known for its ability to improve memory by increasing blood flow to the brain. The herb strengthens blood vessels and is anti-inflammatory.

Practice Rebounding

Rebounding encourages collateral circulation, which is the formation of branch blood vessels that distribute blood to the heart. It does this by increasing the capillary count in the muscles and reducing the distance between capillaries and target cells. That’s something to jump for!

Drink Water

Stay hydrated and your blood will flow better. The levels of oxygen in the bloodstream are greater when the body is well hydrated.

Increase Dietary Fiber Intake

A high-fiber diet contributes to a healthy circulatory system. High-fiber foods promote the production of propionic acid in the intestines. This acid reduces bile in the intestines and stops cholesterol build-up. Lower cholesterol levels reduce plaque in the arteries and lead to better circulation.

Raise Your Intake of Garlic

Garlic is widely known to reduce cholesterol levels, cleanse the blood, tone the heart, improve the circulatory system, and prevent heart disease.

Use an Infrared Sauna

The infrared sauna is a powerful tool. Infrared rays penetrate the skin a few inches deep, heating the body from the inside out, while ambient temperature stays relatively cool. A sauna session dilates your arteries, gets your heart to beat faster, and burns calories.

Eat Foods With Vitamin C

Low levels of vitamin C are associated with the narrowing of the arteries supplying blood to the legs. Without an adequate supply of vitamin C, atherosclerosis can develop and plaque can accumulate in the blood. Vitamin C also helps to keep arteries flexible.

Add Lemon To Your Diet

Lemons contain citrate, which naturally improves circulation. Oranges and grapefruit also contain citrate and have the same effect. Upon waking, squeeze lemon juice into water or tea to reap the benefits first thing in the morning.

Use Heat Therapies

Heat treatments increase the flexibility of tissues, remove toxins from cells, and enhance blood flow. Hot packs, hot water bottles, and heating pads are popular and effective ways to treat an area of the body with poor circulation.

Relax

When the body and mind are relaxed, so are the capillaries and muscles. This allows for easier blood flow and overall proper circulation. Blood pressure also decreases. Practice yoga or take a moment everyday to do breathing practices, meditate, or to take a quiet walk.

Stretch Regularly

Stretching allows for more muscle blood flow, which can prevent from injury and keep your body flexible. Join a yoga class with a friend or spend a few minutes each morning stretching.

Eat Foods With Vitamin E

Vitamin E widens blood vessels to allow for the easy transit of blood through them. It prevents clotting and helps in the creation of red blood cells.

Take Omega-3s For Heart Health

Omega-3 fatty acids lower fibrin in the blood. Fibrin contributes to the formation of blood clots, and studies prove that omega-3 fatty acids can prevent this from happening.

Embrace Dark Chocolate

Chocolate contains antioxidants called flavonoids, which boost circulation. In a 2003 Harvard study featured in the Journey of Hypertension, there was significant vasodilation among adults after four days of consuming chocolate.

Get Shut Eye

This tip can’t be stressed enough – it’s panacea for just about every ailment! Adequate sleep reduces tension in the body, allows the muscles to relax, and promotes detoxification and lymph drainage. All of these lead to better circulation.

Images: My Dutch Fashion Style, Fo.ol, Thomas Wanhoff, Woodley Wonderworks, Carbon NYC, Charles Chan, Dollen, Ever Jean

The post 20 Ways to Boost Circulation appeared first on EcoSalon.

 

Helpful tips to make life in the kitchen easier and food taste better. 

Mother knows best! When it comes to the kitchen, this idiom couldn’t hold more true. But it’s not only your female superiors who have so graciously passed on their secrets – with the rise of celebrity chefs and the number of Food Network productions, the general public is increasingly more educated on ways to become the master of mealtime making.

Sometimes however, it’s the information that gets lost between the lines that matters most, so we’ve assembled 60 of the most important kitchen tidbits that have stood the test of time and experience. This guide is packed with essential culinary pointers that will not only help you cook better meals but also navigate the kitchen with even greater ease and effectiveness.

Keep your onions in the refrigerator. A chilled onion is easier to chop, and causes fewer tears.

If you switch out seltzer for tap water or milk, you’ll end up with fluffier pancakes, waffles and scrambled eggs.

Want to boost the antioxidant power of your green tea? Add some lemon to it.

If your bananas are black, spotty and on the verge of turning from ripe to rotten, put them in the freezer so you can keep them on hand for a batch of banana bread on a rainy afternoon.

Put a dash of cinnamon or cardamom in your coffee for an extra spice boost.

Wow your guests when it’s time for dessert by adding cinnamon to your whipped cream.

Make your own vanilla sugar by placing a whole vanilla bean in a small jar and filling it with sugar. Screw on the lid and store until you need sugar with just a little extra flavor.

Not sure if your eggs are still good or not? Test their freshness by dissolving 2 teaspoons of salt in a cup of cold water. Place your egg in the water and if it floats it is an old egg, if it sinks, it’s fresh.

If you’re freezing summer’s bounty, spread berries out over a baking pan. Place pan in freezer until the berries are well frozen, then transfer to freezer bags. This keeps the berries individually frozen instead of in one big mass.

Not sure if spaghetti is fully cooked? Pull a noodle out of a pot of simmering water, let the water drip from it for a few seconds, and then chuck it against the nearest kitchen wall. If it adheres to the wall, it’s al dente!

Always keep dough covered with a moist cloth to avoid a dry crust from forming on it.

Never refrigerate tomatoes and citrus fruits. Refrigeration kills their flavors, nutrients, and textures.

Knock on a watermelon to check for signs of hollowness. It is sounds hollow, its ripe. If it doesn’t sound hollow, it’s unripe.

Pour oil into a pan that has already been preheated. This will prevent sticking later on.

Only add vegetables to a saucepan if they begin to sizzle upon impact. To check if the oil is hot enough to add vegetables, flick a few drops of water into the pan – if the oil makes a sizzling sound, it’s ready.

Oil biochemically changes for the worse when cooked. Enjoy extra-virgin oils in their raw state and benefit in both taste and nutrition.

Want to dehydrate without splurging on an expensive dehydrator? Set your oven on its lowest temperature setting and keep the door slightly ajar.

Squeeze lemon juice over half-eaten fruits and prevent them from rotting or turning brown.

Pour some vinegar over defrosting meat to accelerate the thawing process as well as tenderize the meat.

To keep cookies fresh, toss a piece of bread in the cookie jar. The cookies will extract moisture from the bread and retain their softness.

Keep milk fresher for longer by adding a dash of salt into the carton right after opening it for the first time.

Soak almonds in hot water for 20 minutes to make removing their skins easy.

Place dough in the freezer for a few minutes to prevent it from sticking to the rolling pin.

To smoothen the icing on a cake, use a knife dipped in hot water and gently rub it over the top and the sides.

Cut a cheesecake with a wet knife to ensure that the filling doesn’t stick to the knife’s edges and ruin presentation.

To get the most digestive benefit from bananas, wait until they’re browned and spotted – the more spots, the better.

Under-ripe or just ripe bananas can lead to constipation. Overripe bananas have developed their sugars and induce the complete opposite effect.

Ice-creams set faster and better in aluminum containers.

A pinch of soda in your icing will keep it moist and prevent it from cracking on the cake.

Is the salt in your shaker clumping? Put a few grains of rice into the shaker to absorb excess moisture.

Added just a pinch too many of salt to your soup? A raw potato added to the soup white cooking absorbs the extra sodium. Toss a chunk in the pot and let it linger in there until the soup is appealing to your tastes.

Adding a little bit of baking soda to dish water will help to remove pungent odors from utensils and dishes.

The key to smooth dressings, sauces, and gravy is to put all ingredients into a tightly sealed jar and then shake until all lumps and inconsistencies disappear.

Rub hands with dry salt to remove onion and garlic odor.

Add a tablespoon of butter or olive oil to a pot of boiling pasta to stop the water from boiling over the edge of the pan.

Dip fish into scalding water for a minute to scale more easily.

Another way to spread icing more easily on a cake is to sprinkle the top with flour as soon as the cake is removed from the oven.

To make rice as white and fluffy as possible, add approximately 1 teaspoon of lemon juice or vinegar per quart of water while cooking.

If you want to eliminate eggs, try this easy egg replacement: mix one tablespoon ground flaxseeds with three tablespoons warm water. Let sit for a few minutes and substitute for one egg in baking recipes.

Avoid storing onions near potatoes. Doing so will cause the potatoes to spoil sooner.

Forget to bring butter to room temperature for a recipe that calls for it? For a quick fix, fill a glass with hot tap water and let it sit for a few seconds. Empty the water and place the glass upside down over the amount of butter required for the recipe. Wait one minute and the butter should be ready to use!

Don’t have a rolling pin? Use an empty bottle.

In a recipe with both salt and some sort of acid, such as citrus, vinegar, or wine, you can offset one of the flavors by adding more of the other. For example, in a dish with too much vinegar, add salt to balance it out. Likewise, in an over-salted dish, add more vinegar.

Dust raisins, berries, or chocolate chips with flour to prevent them from sinking in while baking in a cake.

Always add sea salt to vegetables before roasting. The salt brings out the juices from the vegetables and gives them a caramelized flavor and deliciously browned appearance.

To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.

Place a slice of apple in hardened brown sugar to soften it back up.

When boiling corn on the cob, add a pinch of sugar to the mix to help bring out the corn’s natural sweetness.

Can’t stomach an entire avocado? Mash the remaining flesh and smooth it onto your skin for an impromptu, but highly effective, face and body mask. Let it sit for 10-15 minutes and then wash clean.

To prevent potatoes from budding, place them in a bag with apples.

Brush beaten egg white over pie crust before baking to end up with a deliciously glossy finish.

Store spices in a cool, dark place that is not above the stove. Humidity, light, and heat will cause herbs and spices to lose their flavor.

Boil pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.

For rich, creamy dressings made healthy, substitute half the mayo with Greek-style yogurt.

For best results when you’re baking, leave butter and eggs at room temperature overnight.

To easily peel a mango, cut a small part of the end off and you will be able to easily stand it up while you peel it.

Don’t like watered down iced coffee? Freeze coffee in an ice cube tray, and use those instead of regular ice cubes.

Put berries on a toothpick or skewer and freeze them for colorful and tasteful additions to spruce up a glass of champagne or sparkling water.

For a milder garlic flavor in dishes, roast garlic in the oven and then freeze the cloves until you are ready to use. Perfect for adding to sauces, mixing with olive oil for a spread and more.

Store bunches of basil in a glass of water so it keeps longer.

Instead of lemon, add cucumber or apple slices to your water.

Image: Sassy Lassies Vintage Life, Aylin Erman

The post 60 Amazing Tips for Food and the Kitchen Your Mother May Have Forgotten to Tell You appeared first on EcoSalon.

For anyone that has ever wanted to bottle up summer. 

“You can infuse simple syrup with basil, right?”

These are the kind of questions that cross your mind when you are standing in your mother’s garden looking at two huge pots of fresh basil.

As it turns out, simple syrup was meant to be infused with basil. You end up with a sweet elixir that has a twinge of summer garden. An herbal addition to any drink, dessert or cocktail. It’s also good for a fruit salad dressing, drizzling over vanilla ice cream and bottling up summer in a jar, which is exactly what this Sparkling Blackberry and Basil Infusion is.

Sparkling Blackberry and Basil Infusion

Ingredients:

• 1 cup chilled sparkling water
• 1/4 cup blackberries, muddled
• 2 tablespoons basil simple syrup
• juice of 1/2 lemon

Directions:

Combine all ingredients in a glass (a mason jar is of course preferable) and stir. Serve immediately.

Basil Simple Syrup

Ingredients:

• 1 cup sugar
• 1 cup water
• 1 cup basil leaves

Directions:

Roll basil leaves and then slice into strips.

Warm water and sugar in a saucepan on medium heat. Stir until sugar is completely dissolved.

Pour simple syrup into a glass jar and add in basil leaves.

Let sit for a couple of hours to steep.

Strain out basil leaves and store simple syrup in an airtight container.

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

The post Sunday Recipe: Sparkling Blackberry and Basil Infusion appeared first on EcoSalon.

Easy to make recipes for a 4th of July bbq revamp.

Nothing captures the 4th of July quite like images of outdoor eating with family and friends. It marks the beginning of barbecue season and kicks off the summer with cheer. All is fun and games until you stop by the food table, which boasts fare that is everything but forgiving to your waistline. But there’s no need to miss out on that which makes the 4th of July so special! We’ve revamped typical July 4th barbecue dishes so that you can have a happier and healthier holiday feast without missing out on the tastes you expect from an outdoor summer celebration.

Potato Salad

Mayonnaise makes this otherwise vegetable-centric dish a nightmare for health enthusiasts. One tablespoon of mayonnaise contains some 90 calories, 10 grams of fat, and 5 milligrams of cholesterol. These stats alone are reason why the potato salad actively contributes to heart disease and weight gain.

Switch up the traditional recipe with a Roasted Sweet Potato Salad with Herbed Vinaigrette, which includes hearty  dried cranberries, nuts, parsley, sage and arugula. And whistle while you work to a playlist fit for a potato salad maker!

Burgers

We’ve explored the nutritional downfall of the Big Mac, but homemade versions are not always much better. If you are still using white buns and cooking animal protein, there still exists the hurdle of empty calories and saturated fat.

To give the burger a healthy twist, use a whole-wheat or whole-grain bun and cut the saturated fat by using lean cuts of meat and reducing other superfluous additions, such as bread crumbs and egg yolks. For a much healthier alternative, nix the animal protein and opt for a Chickpea Burger. Not only is this variation healthier but also packs a ton of flavor.

Hot Dogs

Hot dogs are severely low on the scale of nutritional value. Hot dogs are processed meat crammed with some 18 grams of fat per serving. They clog arteries and increase the risk for heart disease. Hot dogs are also loaded with sodium – up to 1,000 milligram – leading to weight gain, water retention, bloating and increased blood pressure.

When searching for a hot dog to lay out on the grill, keep your eyes on nutrition labels. Look for a brand with no more then 3 grams or less of saturated fat and 370 milligrams or less of sodium per serving. Remember that the less ingredients there are, the better for your health the hot dog is bound to be. Avoid white flour buns and opt for either a whole-wheat or whole-grain bun or eat the hot dog wedged between lettuce leaves. Avoid sugar and sodium-packed condiments and opt for a topping of fresh vegetables. Check out the My Vegan Cookbook website for an excellent Seitan Hot Dog recipe.

Chips

Original variations often included the preservative, Butylhydroxytoluene, commonly known as BHT. This fat-soluble chemical is also used in petroleum products, pharmaceuticals, and cosmetics. BHT can lead to cancer when consumed in high amounts. Other health violations include high levels of sodium, artery-clogging trans-fats and calories. However, there are now so many brands offering healthy alternatives – vegetable-based or baked –without sacrificing the taste and crunch.

Homemade chips may be an intimidating endeavor, but they’re much more hassle-free than you think. Try these simple Sweet Potato Chips and then individualize them with your favorite spices and oils, like as was done for these Mustard and Dill Potato Chips.

Pickles

Pickles are essentially cucumbers that have soaked in vinegar and salt and fermented over time. According to the United States Department of Agriculture, the average 4-inch long dill pickle has about 1,181 milligrams of sodium, which is nearly your maximum daily intake requirement. As a basis of comparison, a 4-inch cucumber prior to pickling contains only 6 milligrams of sodium.

To avoid the sodium overload, soak a sliced cucumber in a bowl with red apple cider vinegar for a few hours before serving. The cucumbers will soak in the sourness of the vinegar without the addition of salt. If you are keen on the pickled effect, homemade pickling is a great way to control what goes into the process. Fermented vegetables are exceptionally good for you. The healthy bacteria created during pickling benefits your gut flora when consumed, improving digestion. Try the Healthy Green Kitchen blog’s Spicy Lemon Cucumber Pickles, which keeps the sodium in check and the flavor on high!

Corn on the Cob

Corn on the cob is a health violation that really shouldn’t be. All is well until the butter is slathered and the salt is shaken one too many times. To make this July 4th staple healthier, try brushing the corn with olive oil instead of butter to ensure less saturated fat. Also, dash salt into your palm first, as opposed to shaking it directly over the corn, in order to avoid over seasoning.

To bring some extra nutritional value to the dish, chop some chives, parsley, garlic, dill, or any of your favorite herbs and mix them with olive oil before applying to the corn.

Baked Beans

Beans are full of heart-healthy fiber and plant-based protein, but canned baked beans are often so full of sugar, their nutritional benefits are canceled out. The sugary syrup that canned beans generally come with will only cause an increase in blood sugar and insulin levels, contributing to heart disease and diabetes.

Check out the Homemade Classic Baked Beans from the Recipe Renovator blog to slim down the traditional recipe without compromising taste or texture.

Condiments

Ketchup, mustard, relish, and mayonnaise are barbecue mainstays, and for good reason. We often don’t realize how heavily we rely on them to kick up the flavor, and we often ignore their significance in our daily diets. However, it’s in these condiments where we find those empty calories. Ketchup, mustard, and relish are no stranger to sugar, sodium, and preservatives while mayonnaise has a lot of artery-clogging saturated fat.

Why settle for store-bought sugar and sodium-packed condiments when you can make your own in a matter of minutes? Even if you aren’t slicing the fat and calories, it’s always important to keep the ingredients real and untainted by preservatives, coloring and other sketchy add-ins.

Seltzer with Bitters

Regular soft drinks have been linked to stroke risk, elevated blood pressure, obesity, cancer and kidney failure. They’re full of sugar, and even their zero-calorie alternatives hold some dreaded preservatives and chemicals.

Get the bubbly without the downsides. Prepare a Honey, Ginger Sparkling Lemonade with Rosemary and expect to quench your thirst in a much more refreshing and aromatic way.

Dessert

A lot can go wrong come dessert time. First there’s the obvious bad guys – nutritionally-empty white sugar and white flour – and then there’s the addition of butter that has you worried.

Try your hand at some healthier alternatives, such as Vegan Chocolate Mousse with Sea Salt, Avocado Chocolate Pudding, Fig and Coconut Walnut Cake, Peanut Butter Cookies, and Vegan Strawberry Shortcake. These recipes are forgiving to the waistline and overall easy crowd pleasers.

Photo by The Recipe Renovator. © 2012. Used with permission.

The post Extreme Makeover: Revamping the Traditional 4th of July BBQ appeared first on EcoSalon.

A colorful salad you make in a bowl, not in the sink.

Some call this the kitchen sink salad; I call it the perfect salad. It is fail proof and fails to bore, even if you have it everyday! Packed with nutrition and flavor and with enough substance to keep you full for hours, this recipe is a great way to get the most from produce rounding its last leg in the fridge.

You could virtually use anything on hand, as long as you satisfy each of the four elements – vegetable, green, grain/legume, and fat. I added grated beets, carrots and zucchini as the vegetable, chopped kale as the green, cooked lentils as the legume, and avocado and an olive oil vinaigrette as the fat. Regardless of the nature of the components you choose, the result is the same: a colorful salad with a bite!

I tend to use lentils in my version of the kitchen sink salad for a reason. They’re not only made up of energy boosting carbs, but also are full of protein, which is especially important when salads are a daily diet mainstay.

Lentils are an excellent source of soluble and insoluble fiber and effective in helping to prevent digestive and cardiovascular disorders. They also contribute to lowering cholesterol and maintaining blood sugar levels. Low on the glycemic index, lentils release their sugars slowly, keeping you fuller and more balanced for longer.

Kitchen Sink Salad

Serves 1-2

Ingredients:

• 1 cup green lentils
• 6 kale leaves
• 1/2 cup grated carrots
• 1/2 cup grated zucchini
• 1/4 cup grated beet
• 1/4 cup chopped avocado
• 1/4 cup extra-virgin olive oil
• Juice of half a lemon
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Directions:

In a medium-sized pot, add 2 cups of water to 1 cup of green lentils. Cover with a lid. Bring to a boil and then reduce to a simmer for approximately 15-20 minutes or until the lentils have absorbed all the water. Set aside to cool to room temperature.

Stem and chop the kale leaves, grate the carrots, zucchini and beet, and slice the avocado.

Add the vegetables, kale and avocado to the cooled lentils in a medium sized bowl.

For the vinaigrette, whisk together the olive oil, lemon, and salt and pepper. Fold the dressing into the salad and give the entire mixture a good toss so that all the ingredients are spread evenly.

Serve and enjoy!

Bon Appetit!

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

The post Recipe: The Perfect (Kitchen Sink) Salad appeared first on EcoSalon.

Power charge your morning. 

A friend joked recently that if you’re kale obsessed you could call yourself a “kalivore.” Call yourself what you want, but a kale smoothie is the perfect way to start the day. Drink this first thing, and you’re quickly energized. Yes, it’s bright green and you might be a little skeptical about drinking it, but you’ll soon find that it’s a delicious and vitamin packed staple that you don’t want to go a morning without.

Kale and Ginger Green Smoothie

Ingredients:

• 1/2 apple, chopped
• 1/2 pear, chopped
• 4-5 leaves of Lacinto kale, center stem removed
• juice of 1/2 lemon
• 1 tablespoon chopped ginger
• 1/4-1/2 cup water (depending on desired consistency)

Directions:

Combine all ingredients in blender or food processor and mix until fully pureed. Note: if you do use a food processor, you will end up with a slightly chunkier smoothie.

This makes enough for about two pint glasses.

Get creative:

Feel free to go crazy with this recipe, it’s hard to mess it up. I like to add in chopped pineapple for a slightly sweeter flavor. If you’re feeling adventurous, you can also add in additional greens like cabbage or lettuce.

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

The post Sunday Recipe: Kale and Ginger Green Smoothie appeared first on EcoSalon.

10 photos to inspire your citrus consumption this winter. 

Come the holiday season, I always have a box of satsumas. Yes, satsumas. Not mandarins or tangerines; satsumas. Because they’re easy to peel, seedless and perfect for holiday laziness. Plus the box they come in is perfect for eco-friendly wrapping of gifts.

Be it satsumas, oranges or grapefruits, we’re in high citrus season, and as we like to say, when life gives you lemons, take pictures.

Citrus Tart

Grapefruit Pie

Satsumas 

Orange Basil Popsicle

Grilled Grapefruit Tart

Orange Yogurt Smoothie

Bruleed Grapefruit

Lemon Ricotta Cheesecake

Satsuma Sorbet

Lemon Cream Tart 

Images: Mama’s Gotta Bake, LUNCH, sonyaka, menn, Emily, michelle tedjakusuma, Pinku Neko, Chase Aaron, 추영, melba castillo, VincenteSF

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If you haven’t heard, there’s been a little thing called Health Care Reform buzzing around the country for the past couple years. Some laud it, others loathe it. Recent news out of Washington, D.C. may leave some women a little lighter in the wallet. The news is that women may soon be entitled to free contraception under heath care reform. Yes, this means free birth control pills, intrauterine devices, patches, and vaginal rings.

U.S. News and World Report Health shares that one studies shows “publicly-funded contraception saves taxpayers $4 for every $1 spent by preventing nearly 2 million pregnancies and 810,000 abortions every year.” Nonetheless, this move is already being met with opposition from the Catholic Church. John Haas is president of the National Catholic Bioethics Center. As he told The Huffington Post, “We think there are other ways to avoid having children than by ingesting chemicals paid for by health insurance.”

So there’s a chance birth control might soon be available to women as never before. As a feminist, I think this is fantastic news. As an environmentalist, this is a bit worrisome. We’ve already addressed the ecological impact of the Pill, noting that the flood of pill-caused estrogen into the water ways has negative, hormone-disrupting effects on wildlife. Not to mention, a flood of hormones can be toxic to your body.

But birth control has been around since the dawn of time, and earlier forms were all free of synthetic hormones. Here’s a nod to some of the ancient forms of contraception. (We’re not suggesting you use them. Just nod at them.)

Acacia Shrub

Ancient Egyptians used to grind up acacia, honey and dates to be inserted into their vaginas. The temperature of the body would then ferment the product into an early spermicide.

Lactation

Already have a baby? Lactation was considered a useful form of birth control in ancient Egypt. (It still is, thought it is not the most effective form.)

Animal-Membrane Condoms

In 19th century France, men used animal-membrane condoms. You may never look at a lamb the same way.

Lemon Juice

Marie Claire reports that the ancient women of Constantinople used sponges dipped in lemon juice. It is thought that sperm can’t survive in a highly acidic environment, so lemon acts as a sperm-killing agent. Studies have shown that it is not too kind to the uterus, either.

Queen Anne’s Lace

The use of Queen Anne’s Lace (Daucus carota) dates back to the late 4th or 5th century. Its seeds release a chemical that makes it difficult for a woman to carry a pregnancy.

Images: dhobern, hodac, kiwinz, kirstenloza, sneezypb

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Condiments take up a lot of room in our fridge. What are all those crusty containers? It’s time to take control of the fridge (and diets) in our lives, and make our own condiments!

Remember the last time you were at a fancy restaurant, and you were wowed by their fresh, homemade ketchup? Why not make your own? Most condiments require only a few ingredients and a blender or whisk. I did some research and found recipes for six condiments that you can easily make yourself.

1. Ketchup

Say goodbye to ketchup filled with high fructose corn syrup. This simple ketchup recipe below from Epicurious originally came from Gourmet magazine. Or try this version from tiny morsels food blog for more complex flavor and less brown sugar.

Yield: Makes about 2 cups

Active time: 20 minutes

Total time: 3 hours

Ingredients

• 1 (28-oz) can whole tomatoes in purée

• 1 medium onion, chopped

• 2 tablespoons olive oil

• 1 tablespoon tomato paste

• 2/3 cup packed dark brown sugar

• 1/2 cup cider vinegar

• 1/2 teaspoon salt

Preparation

1. Purée tomatoes (with purée from can) in a blender until smooth.

2. Cook onion in oil in a four quart heavy saucepan over moderate heat, stirring, until softened, about eight minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about one hour (stir more frequently toward end of cooking to prevent scorching).

3. Purée ketchup in two batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least two hours (for flavors to develop).

2. Mustard

I found endless mustard recipes. Jump in and have fun experimenting to find what suits your taste. Some mustard recipes require cooking and other don’t. Generally, the mustard needs to rest a few days for the flavors to meld and for the spice to mellow, especially if you’re using mustard seeds as opposed to mustard powder. Be sure to label your jars- mustard should last about one month in the refrigerator. One other note: don’t use metal containers, as mustard can oxidize the metal.

Basic Homemade Mustard Recipe:

• 1 Tbsp brown mustard seeds

• 1 Tbsp yellow mustard seeds

• 1/2 cup dry white wine

• 1/2 cup white wine vinegar

• 1 tsp brown sugar

• 1 tsp mustard flour

1. Soak seeds in wine overnight in a jar on the counter. Next day drain out wine, and reserve for later. Crush seeds. Add in two tsp reserved wine, and two tsp white wine vinegar. Stir, then add in mustard flour and brown sugar.

2. Put in jar and put in fridge, taste in a few days – it takes a couple days for the flavors to really come out.

Recipe and photo from: Meighan

Or, find 148 other mustard recipes, such as Dijon mustard or Beer Mustard here!

3. Mayonnaise

I have to admit for some time I’ve been in the “fear-of-mayonnaise” camp. However, after perusing a number of mayonnaise recipes, I have come to the conclusion that I could very well conquer this fear if I made it myself! Mayonnaise is little more than egg yolk, oil and lemon juice. Try this recipe out below from Gourmet posted on Epicurious.

Homemade Mayonnaise Recipe:

Yield: Makes about 1 cup

Active time: 10 min

Total time: 10 min

Ingredients

• 1 large egg yolk, at room temperature 30 minutes

• 1/2 teaspoon Dijon mustard

• 3/4 cup olive or vegetable oil (or a combination), divided

• 1 teaspoon white-wine vinegar or cider vinegar

• 1 1/2 teaspoons fresh lemon juice

• 1/4 teaspoon white pepper

Preparation

Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use.

4. Salsa

Tomato season is drawing near, and there is nothing as fabulous as homemade salsa. It’s also extremely easy to make. Granted, it doesn’t last long in the fridge, but then again, how could something so tasty ever last long? I usually eye-ball the ratios, depending on how many tomatoes I have. The amount of spice depends on the amount of jalapeno you use. Start conservatively, and add more to taste.  Here’s what you need:

Ingredients

• 2-3 ripe tomatoes, diced

• about 1/2 red onion, chopped small

• 1/2 to 1 jalapeno, minced

• 1 garlic clove, minced (optional)

• Juice of 1/2 to 1 lime

• Handful of cleaned cilantro leaves, chopped small

• Salt and pepper to taste

Preparation

Combine all ingredients. Taste and adjust seasoning. Serve with tortilla chips.

5. Goddess Dressing

Salad dressing, as I mentioned in my vinaigrette posting, is something we should all make ourselves. I know a lot of fans of Annie’s Goddess Dressing and when looking for a similar version, I was amazed at the amount of variation from one recipe to the next. The recipe I’ve included below seems like a good take. I also found numerous other Tahini-style dressings. This very simple Tahini-Miso Dressing from Kitchn is one I plan to try.

Ingredients:

• 2 Tablespoons plain sesame oil or olive oil

• 1/4 cup toasted sesame oil (not plain sesame oil)

• 1/2 cup tahini

• 2 Tablespoons red wine or apple cider vinegar

• 1/4 cup water

• 4 green onions (white and green parts)

• 1 Tablespoon lemon juice

• 1 Tablespoon plus 1 teaspoon shoyu or tamari (soy sauce)

• 4 fresh garlic cloves

• 2 teaspoons sesame seeds (toast them first if desired)

• 2 sprigs parsley (leaves only)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Preparation:

1. Combine everything in a blender or food processor.

2. Taste to adjust flavors, if too thick, add water 1 tbs at a time until it’s the consistency you prefer.

3. Add a tsp more vinegar or soy for a stronger flavor.

4. A tsp more toasted sesame oil will add a “richer” flavor.

5. Store in the fridge in a jar with a tight fitting lid.

6. Peanut Butter

This simple peanut butter recipe sounds delicious. Serve with your favorite homemade jam or fruit preserves.

Recipe from: Little Blue Hen food blog

Homemade Peanut Butter Recipe:

Yields about 1.5 cups of peanut butter

Note: The darker you roast your peanuts, the more intense the flavor. We prefer a bit lighter roast, but you may not. Using a darker pan will make the peanuts toast faster, so times are approximate. I had to process mine in batches because I have a small-capacity food processor. If you have a 12-cup bowl it will probably work in one go.

Ingredients

• 2 cups (about 13 ounces) raw peanuts

• 1/2 teaspoon kosher salt

• 1 teaspoon honey

• 2 tablespoons peanut or neutral-flavored oil

Preparation

1. Preheat oven to 350F. Spread peanuts in a single layer on a baking sheet. Bake at 350F for about 10 minutes, shaking the pan occasionally. Peanuts are done when they are just golden brown and fragrant. Remove from oven and let cool.

2. When peanuts are cool enough to handle, rub them between your hands to loosen the skins. Place peanuts in a salad spinner to separate skins from peanuts.

3. If crunchy peanut butter is desired, reserve 1/4-1/2 cup of the peanuts. In the bowl of a food processor, combine peanuts, honey, and salt. If the capacity of your food processor is small, work in two or three batches. Pulse a few times to break up the peanuts, then drizzle in some oil. Process until smooth. If making crunchy peanut butter, chop reserved peanuts and stir in.

4. Store refrigerated in an air-tight jar (an old peanut jar works really well) for up to a month.

Images: Chiot’s Run, tiny morsels,  kochtopf, Meighan, chocokat, FotoosVanRobin, Jon Sullivan, bodhimama, Little Blue Hen

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