Potato Latkes / Potato Pancakes

(Potato Pancakes, served here with sour cream, applesauce, and a dash of cinnamon - recipe in post.)



Credit goes to The Boyfriend for suggesting potato pancakes. One of those meals simple enough to throw together on a busy weeknight, but tasty enough to be a top request. Ah - I love it when dinner is easy!

As simple as they are, though, there are a few different ways to make them - more in terms of method than ingredients. You can grate the potatoes to make hash brown-like patties (probably the most common way), you can cube the potatoes for a more rustic look, or you can use mashed potatoes to make a very fluffy, pancake-like pancake.
These may seem like very minor differences that would hardly effect the end result, but I know I've been disappointed more than once ordering at a restaurant and not getting quite what I expected. Perhaps that's just me...
After asking The Boyfriend to elaborate a little (and getting less than impressive results: "they have potatoes in them... and you put sour cream on top..."), I found a little scrap of paper tucked into one of his cook books. Aha! When in doubt...

These really are one of the easiest things to throw together, and this recipe is basic enough for you to make any changes you see fit - from the addition of spices (garlic? Chili powder?), to playing with sweet vs. savory (sugar, cinnamon...). Delicious as they are, or as a canvas to experiment with.



Personally, I like to keep them simple, topped with the traditional sour cream and applesauce.


Simple Potato Pancakes (Latkes)
(Makes about 10 patties)

2 large russet potatoes, peeled or just thoroughly washed
1/2 onion (or a couple shallots)
1 large egg, beaten
1/8th cup flour (any kind, including gluten free)
1/4 tsp. salt
1/8th tsp. black pepper

2-3 TBSP olive oil for frying

For topping:
Sour cream
Applesauce
Optional: cinnamon

Note: I sometimes like to add a carrot, beet, or other root vegetable grated in with the potatoes.

Method:
In a bowl, beat the egg. Add the flour, salt and pepper, and set aside.
Using a cheese grater, shred the onion (or chop it very finely) and the potatoes. Add them to the bowl with the egg and flour and toss to combine.
To a heavy skillet over medium-high heat, add about 1 TBSP olive oil. Once hot, scoop about 1/4 cup of the potato mixture into the pan. I like to use an actual measuring cup to scoop, so that the mixture is fairly tightly packed. Press the mound down slightly and let cook 3-4 minutes, or until golden on one side, then flip and press firmly with the back of your spatula. Let cook another 3-4 minutes before removing to a warm plate. Repeat with the rest of the potato mixture.

Serve hot with applesauce, sour cream, and perhaps a dash of cinnamon.




Mindlessly easy, on the table in about 20 minutes, and delicious to boot - what a great way to unwind from the day!

Pizza Pretzel Poppers - the perfect play on game day

(Easy Cheesy Pizza Pretzel Poppers - try saying that ten times fast! Recipe in post, step-by-step photos included.)


Do you have plans for game day, this year? The big matchup is right around the corner, and if you're the one with the big-screen TV chances are you're planning on guests - or at least planning on being a guest wherever the big-screen is. Either way, you'll be needing some snackables. There's the chips and guacamole, the out-of-the-bag-processed-cheese delicacies, the wings, and you know everyone's going to show up with booze... so what's left?
More beer? Pretzels? Pizza? What about all three... in one poppable package!

Imagine Tostino's Pizza Rolls - weren't they just about the greatest thing when you were a kid? These are a little like those, only all grow'd up.

Soft pretzel bites made with beer right in the dough (optional, but why not?) stuffed with pizza goodness and served with marinara dipping sauce - you heard me. Beer pizza pretzel bites. Starting to feel pumped for the game now, huh?


Ever since making regular soft pretzels with some friends of mine, I've wanted to try my own hand at it. While they use the more traditional, albeit harder to obtain, method of dunking the dough in lye, I was curious how well the more common technique of boiling in baking soda would work. I was by no means disappointed.

While these take a little prep time, the dough can be made the night before to save on precious hours come the big day. And of course, they can easily be made sans the filling, either rolled into a rope and tied in the traditional pretzel knot or just cut into 1 inch pieces for pretzel bites.


(These little bites are sure to make you the VIP of any game-day gathering...)

Pizza Pretzel Poppers
(Dough recipe adapted from Two Peas And Their Pod - makes about 80-90 poppers)

1/4 cup warm (115f.) water
1 TBSP brown sugar
1 TBSP barley malt syrup (can substitute honey, molasses, or golden syrup)
2 1/4 tsp. (or one packet) active dry yeast
6 TBSP unsalted butter, melted
2 1/2 tsp. kosher salt (or 1 1/4 tsp. sea/table salt)
1 1/4 cup room temperature stout beer or porter (if you'd rather save the beer for drinking on the side, simply substitute with more warm water)
4 1/2 - 5 cups all-purpose flour

Vegetable or olive oil for greasing the bowl
3 quarts water
1 tsp. baking soda
1 egg + 1 TBSP cold water, beaten together
Coarse sea salt

For the filling:
(Amounts are approximate)

7 oz. pepperoni (or cooked sausage, ham, or other)
10 oz. mozzarella cheese (or other cheese - hint: string cheese works well because of convenience and low water content)
1/4 - 1/2 cup pizza or marinara sauce, plus more for dipping (recipe below, or use store bought)

For the pizza sauce:

3 lbs. roma tomatoes*
1 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/4 - 1/2 tsp. any Italian herbs/seasonings: basil, oregano, parsley, etc. (or 1/2 heaping tsp. of seasoning blend)
1/4 tsp. black pepper
Optional: 1/4 tsp. red pepper flakes
Optional: any other herbs/spices you want to add, from BBQ to ranch seasoning

*Other varieties of tomato will work as well, but tend to be juicier and will require more reducing.


Method:

In a large bowl (or the bowl of your stand mixer) combine water, sugar, malt, yeast, and butter. Let sit 5+ minutes, or until the yeast has begun to foam. Add the beer.
In another bowl measure 4.5 cups flour and the salt.
Beginning stirring the yeast/beer mixture (or mixing on low speed with a dough hook or paddle attachment) and add the flour as you stir. Once it looks shaggy go in with your hands and knead until the dough comes together into a ball (or increase the speed to medium on your stand mixer).
Roll out onto a lightly-floured counter top and knead 4-5 minutes, or until smooth and supple. If the dough is at all sticky, add additional flour 1 TBSP at a time.
Form the dough into a ball.
Oil a large bowl and add the dough, turning to coat all sides thoroughly. Cover loosely with a towel or plastic wrap and let sit at room temperature for 1-3 hours, or until doubled in size (rising time will vary depending on the temperature/humidity).

(Dough before and after rising.)

Once the dough has rested it can be used immediately, or stored in the fridge overnight.


While the dough rests, make the pizza sauce.
Preheat oven to 350f.
Core and slice in half lengthwise all of your tomatoes. Lay the tomatoes skin-side down on a foil covered baking sheet, and roast for 1 hour, rotating the pan half way through.

(Before and after roasting.)

Add roasted tomatoes to the bowl of your food processor or blender, add all seasonings, and blend until smooth.
Pour sauce into a pot over low to medium heat, stirring occasionally, until reduced by about half. Taste and adjust seasonings.
The sauce can be used immediately, stored in an airtight container in the fridge for up to a week, or frozen/canned for up to a year or more.


Prep the fillings:
If using sausage or other uncooked meat, cook it first and set aside.
Slice cheese into long thin strips, or (if using string cheese) slice in half lengthwise and set aside.


Assembling/cooking
Gently punch the dough down, pressing your fist into it to release some of the gasses, and cut into quarters - work with one quarter at a time, keeping the rest of the dough covered so it doesn't dry out.
Roll your piece of dough into a rope about 1 inch thick. Flatten (or roll with a rolling pin) to about 3 inches wide and maybe 20-22 inches long.



Spread the dough with 1-2 TBSP of pizza sauce (not too much, or you won't be able to seal the dough later), pepperoni or other filling, and cheese slices.



Roll the edges of the dough up and pinch very firmly to seal. Fold the ends up and pinch them shut, creating one long (and suggestively shaped) rope. Repeat with the rest of the dough and filling.
Slice into 1 inch bites, and let rest 30 minutes to 1 hour at room temperature.

Meanwhile, preheat the oven to 450f. and bring 3 quarts of water to a boil.
Wisk together the egg and TBSP water and set aside.
Spray or brush a baking sheet with olive oil, set aside.
Once the water is boiling, add the baking soda.

In batches of 6-8 at a time, lower or gently drop pretzel bites into the water. Let boil 30-40 seconds, then remove with a strainer or slotted spoon to your lightly greased baking sheet. Repeat until the sheet is full. (Note: if you lose some of the fillings while boiling, don't worry... it's par for the coarse.)

Quickly brush the pretzel bites with the egg/water mixture, and sprinkle liberally with coarse sea salt.

(Before and after baking.)


Bake 14-16 minutes, or until golden and oozing cheese out the sides - fear not, that crunchy baked cheese is a good thing.


Serve hot from the oven with extra marinara sauce for dipping, and beer for drinking.



(Clinks mug - cheers!)


I actually made these pizza poppers three ways before deciding on the method above. My other attempts included:

(Attempt #1)

A. Folding the dough around the filling in individual pieces (which resulted in not enough filling-to-pretzel ratio, and was way too labor intensive).

(Attempt #2)

and B. making the rope as instructed above, boiling/baking it whole and then slicing it post-cooking (this kept the filling intact and is a great second choice to the one given, though I would suggest reducing the oven temperature to 425f. and cooking slightly longer to avoid any undercooked dough).


Personally, I found the ones I decided on to be the most pizza-like. Plus, if you're like me, you'll love the crispy baked cheese that oozes out of the sides - that's the best part!


(These will easily make you the VIP of the Super Bowl party.)

At under 50 calories a piece, this is some manly munch-food everyone's going to want a piece of.


So... do you know the game plan?



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Beet Root Soup and Curried Ginger Rice - breaking fast with dinner

(Beet Root Soup and Curried Ginger Rice - recipes in post)


After six days of fasting (see: Juiced! Fasting 101), I've begun to ease back into a regular routine. Of course, I started slow with fruits and vegetables; raw and simple food. I had smoothies, and salads, and spent an entire day discovering, as though for the first time, how incredibly sweet raw nuts can be.

(Left: Strawberry banana smoothie - Right: strawberry pecan salad with orange/raspberry balsamic vinaigrette - raw, vegan, gluten free)


Once the awe had begun to wear off, I advanced to slightly heartier foods. One of the things I wanted big time were beets. Not everyone's favorite, I know, but certainly one of mine - not to mention super good for you. The other thing I found myself craving was curry - I wanted cumin, I wanted turmeric, I wanted ginger - and I wanted it bad.


(Curried ginger rice - recipe in post)


This rice was the first thing that came to mind. It's easy, it's delicious, and for me it's warm with nostalgia, conjuring memories of standing in the kitchen with The Mother shaking curry powder into a pan. The ease of making this is probably what made it so popular in my house - a little left-over rice and whatever veggies are on hand and you're good to go. Today I had carrots, bell peppers, onions, and peas. Then I found some fresh ginger, and decided instead of a few shakes of powder I'd punch up the heat by using it whole.

Together with the soup this meal was sweet, earthy, warm, spicy, and healthy. Perfect for re-igniting my romance with food, post-fasting.


(Simple beet soup - recipe in post)

Beet Root Soup
(Vegan, gluten-free)

2 TBSP olive oil
2 carrots - roughly chopped
1/2 onion - roughly chopped
2 cloves garlic - peeled, whole
1.5 lbs. fresh beets, red or yellow
2 russet potatoes, roughly chopped
1 TBSP balsamic vinegar
Optional: fresh herbs (such as rosemary, thyme, dill, cardamom...), or some orange juice and zest
4 cups water (or vegetable broth)
Salt and pepper to taste

Optional: 1 red or yellow beet, shredded

Method:
Wash beets to remove dirt, but do not peel. Remove stem end and cut into halves or quarters. Set aside.

Add oil to a large heavy bottom pot over medium-high heat. Add the carrots, onions, and garlic, and saute for 3-4 minutes.
Add the beets, potatoes, balsamic, and any whole herbs if using. Add the water and bring to a boil. Cover and reduce heat to medium - cook for 30-40 minutes, or until beets are soft.
Puree with an immersion blender, or very carefully transfer in batches to an upright blender and (carefully) blend until smooth. Be extra mindful of spatters with this one, since beets are known for their ability to stain.
Season to taste with salt and pepper, and optionally garnish with beet confetti - one beet peeled and grated on a cheese grater.



Curried Ginger Rice
(Vegan, gluten-free)

2 and 1 TBSP olive oil, separated (or butter/substitute)
1 carrot, diced
1 onion, diced
1 bell pepper, diced
Fresh ginger, 1 inch piece, cut into thin matchsticks (or replace with 1/4-1/2 tsp. powdered ginger)
2 cloves garlic, minced
1/2 cup peas
2 TBSP curry powder
2 TBSP cumin
4 cups cooked rice (white, brown, or you could use quinoa or couscous)
salt to taste
Optional: 1/2 cup raisins or currants

Method:
Heat 2 TBSP olive oil in a saute pan over medium-high heat. Peel and slice the ginger thinly, then julienne the slices into tiny matchsticks. Add to the hot oil. Add the carrot and saute for 2-3 minutes. Add the onion, bell pepper, and ginger, and cook another 2-3 minutes.
Add the curry powder and cumin to the pan, and let them toast for thirty seconds. Drizzle in 1 TBSP olive oil, add rice, and stir until thoroughly combined.
Season with salt to taste, and stir in raisins or currants if using.
(Note: this dish is super easy to trouble-shoot. If it's over seasoned, add more rice. If it's not hot enough for you, add more ginger or a dash of cayenne. Too spicy and you can add 1-2 TBSP sugar to mellow it out.)




Stomach, prepare to be satisfied.

No-Butter Chicken (Murgh Makhani)

(Indian Murgh Makhani, or Butter Chicken - recipe in post.)



One of The Boyfriend's first dinner requests, when I told him he could pick whatever he wanted, was that I make something like the dishes at an Indian restaurant we both like. I could only assume he meant the oh-so-popular Indian dish Murgh Makhani, or Butter Chicken.

Before diving into recipes (having never made it myself) I looked up the restaurant to glean any information I could. What I found out was that they didn't actually use any butter in their butter chicken. Butterless Butter Chicken - I like it!
So I went in search and found that this was not so uncommon - recipes aplenty for butter free Chicken Makhani. In fact, it seems you could make nearly any butter chicken recipe and simply omit the butter... strange, since the ingredient is in the name. Still, I chose to use Bal's No-Butter Chicken recipe, via the Cooking Channel, only slightly adapted.



No-Butter Chicken
(Slightly adapted from Bal Arneson)

2 TBSP grapeseed, peanut, or canola oil
1 small red onion or 1/2 of a large, diced
5-6 cloves garlic, minced
1 TBSP fresh ginger, grated
2 TBSP tomato paste
2 tsp. whole cumin seeds or 1.5 tsp. ground cumin
1 TBSP garam masala
1/2-1 tsp. red chile flakes (more to taste)
1 tsp. turmeric powder
1 tsp. salt
1 LB. boneless skinless chicken breast, cut into 1 inch cubes
1 TBSP dark brown sugar
1/4 cup plain yogurt
1/2 cup water

Optional: 1/2 tsp. cinnamon

Method:
(One common method for butter chicken is to marinate the cubed chicken for at least an hour ahead in the spices, salt, and tomato paste. Feel free to do this if you have the time, but I found it turned out fine without it.)

In a large skillet over medium-high, add the oil. While it's heating up, do some chopping/grating/mincing.
To the pan, add the onion, garlic, and ginger, and cook 3-4 minutes or until the onion has begun to caramelize. Add in the tomato paste, spices, and salt - stir and let cook for 30 seconds - 1 minute to toast the spices.
Add the chicken and brown sugar to the pan, stir to coat, and cook for 3-4 minutes before stirring in the yogurt and water. Let cook another 8-10 minutes, or until the chicken is thoroughly cooked and the sauce is thick.

Serve with cooked rice, steamed or sauteed vegetables, naan bread, etc.



I do love me some Indian food!

The smell of those spices hitting the pan is really something. By the time the meal is ready the whole house will smell glorious, sure to draw everyone to the table.
Having flipped through several recipes before choosing this one, I was a little worried that the ingredient list might be on the short side in comparison to other, perhaps more authentic, recipes - but I can assure you, the flavor was by no means lacking!




Obviously, I couldn't make Murgh Makhani without making a batch of garlic Naan bread. If you've never had Naan, you seriously need to drop what you're doing and make some - it's like the most fabulous pita bread in the world. It's like what pita dreams to be when it's little, but then as it grows up it gains a sense of perspective and resigns itself to a life less than perfect.

There are a few different ways to make Naan, both in terms of method and ingredients, but I found that Kulsum over at Journey Kitchen has a wonderful recipe/tutorial that follows all of my favorite things. It's yeasted, and uses Ghee (which is like the incredible love-child between clarified and browned butter, and can be found in most grocer's international section or made at home - awesome tutorial by VegeYum here) - now, Naan doesn't have to be yeasted, but I find the combination of yeast and ghee make a really rich, authentic flavor. Plus, Kulsum suggests the very simple heavy-bottom skillet method, which I also happen to like.

The recipe gave great results - the dough was soft and supple like the Pillsbury Doughboy's bottom, and it bubbled and browned to perfection in the pan.

I kneaded some garlic into the dough, and after cooking it brushed the bread with butter and fresh chopped cilantro. Totally optional, but totally delicious.
Besides the garlic, I followed the recipe as it was written, so rather than plagiarize it here I'll just hit you up with the link: www.journeykitchen.com/2011/08/how-to-make-naan-at-home.html






I asked The Boyfriend if this was what he'd wanted, if it lived up to his expectations in recalling the restaurant, and he firmly stated that it not only outshined that but was the best he'd ever tasted. Foolish of me to think he isn't biased, but I'll take the compliment.


This will definitely be a dish to make again and again. And maybe again right now...

Juiced! - Fasting 101

(Lemon Juice Cleanse - recipe/instructions in post)



Fasting. Where to begin - well, I've decided I'm going to. Fear not, I'll still be cooking, but for the coming posts The Boyfriend will be in charge of the menu and much of what you'll be hearing are his thoughts on the food. It'll be just like normal, only different!

Before I go ahead and tell you why I'm going to fast, I want to talk about what fasting is.


Fasting has a lot of controversy around it, and rightfully so. By definition, fasting is willing abstinence from all food, and sometimes all drink. It is sometimes done for health reasons, is often done as religious practice, and is (often misguidedly) used for weight-loss. The latter of these three can, in some cases, draw a fuzzy line between being healthful and having an eating disorder.

While some studies show that intermittent fasting can significantly increase a person's physical health, and possibly even extend one's lifespan, others show notable counter-evidence. My personal belief is that much of the issues related to fasting occur because the diet is misunderstood or misused. However, I want to be clear that I am not recommending the use of any particular fasts or diets - anyone interested in fasting, or juicing, should read the information available to them and consult with a doctor before beginning any extreme dietary regimen. Pregnant women and children should not fast.

Note: All information herein is the result much research, but I am not a licensed nutritionist or certified dietary consultant. Feel free to leave comments with any questions you may have, but be aware that my opinions are just that.


That said, here's what I know:

Let's address the weight-loss issue first. Yes, you can lose weight from fasting (look at anorexics, for instance), but let's take a look at how the body uses fuel and where that fuel comes from.

On a regular day, the body gets most of the energy it needs from the food we eat. To function properly, the first thing the body needs is glucose, or sugar - much of what we eat gets converted to sugar during digestion. Within the first eight or so hours of not eating, the body turns to the liver for its back-up supply of glucose. After that's run out, however, the next place our bodies turn are our muscles, converting the protein to sugar - if this goes on for more than a few days it can lead to muscular deterioration. Lastly, the body will turn its focus to the stores of fat, which it will continue to use until it runs out. Not the most efficient, or healthy, way to lose weight. In my mind, this doesn't deserve the definition of fasting - it's called starvation.

Many fasting diets, however, counteract this with the addition of sugars. Not processed and refined sugars, but the complex carbs found in nature such as those in fruit. Take for example the popular 'juicing' diets, which omit solid food but are comprised of large amount of fresh fruit juices. Or the well known 'Master Cleanse' (more on this later) that includes maple syrup. This provides the initial stages of energy we need to stay functioning, and keeps our bodies from panicking and taking what they need from wherever they can.



(Juicy lemons)

What about the rest of the nutrition our bodies need? While some fasts include vitamin rich juices to help support normal functioning, others don't. Our bodies are extremely efficient at maintaining themselves in times of drought, but it should be noted that you can fast for too long, especially without proper nutrition. Some diets recommend fasting for a few days, while others say no less than a few weeks - for the most part, the span of time you choose is up to you. Many would find it difficult to fast beyond a reasonable limit, and those who don't may suffer from an eating disorder such as Anorexia Nervosa.
My personal recommendation would be that if you're fasting for the first time, start slow. Use a fast that supplies both vitamins (via fruit or vegetable juice) and glucose, and try just three or four days before easing back to a regular diet. Maintain normal eating habits for at least a month or two before fasting again, and once you get comfortable with it gradually work your way up to 10-14 days. Many have gone on fasts for up to a month or more, but I suggest consulting with a physician before going longer than two weeks.

One of the things your body absolutely cannot do without are fluids, and strange as it may sound one of the biggest issues with fasting is dehydration. Not necessarily because liquids have been cut from the diet, but because of a decreased intake of sodium. Salt helps retain the liquid we consume, and so some fasts (such as The Master Cleanse, and others) recommend drinking hot salt water. In addition to supplying salt, this also helps to flush the colon, working as a kind of gentle abrasive. Be sure to stay near a bathroom during these fasts!

I should note that, most of the time, it is not recommended that you take supplements while on a fast. Some fasts include nutrient rich juices, but many vitamins cannot be absorbed or processed without the inclusion of fats, and sometimes proteins, in the diet. I do recommend, however, taking probiotics as you return to normal eating, to replace the good bacteria that get lost during a colon cleanse.
In addition, discuss with a doctor before taking any drugs or medications while fasting - similar to the way alcohol can have a much larger effect when consumed on an empty stomach, medications, including those over-the-counter, can have a much bigger impact during a fast. The same goes for caffeinated teas and coffee.

Going into a fast: One of the most important things about a fast isn't actually what you do on the diet, but what you do before and after. You should always ease into and out of fasting, letting your body transition gently. Try to resist having a big 'last supper' before you begin a fast, and give yourself a few days at the end to start eating fruits and vegetables, drinking broth, and then adding things like rice, soup, or beans into your diet.
When the body goes without solid food (even for just several hours - and this is why it's important to eat smaller meals more frequently when not fasting) it can enter what I call 'starvation mode'. If it's been a while since your stomach's last meal, it might not know when the next wave of nutrition is coming - therefore, your metabolism will slow down and you'll begin to store as much of what you have as possible. This can quickly become a cycle. If you're feeling ravenous, chances are your body will take a tiny bit of what you give it to satiate its needs and then store the rest away to use slowly, like a squirrel hoarding nuts for the winter.

Because your body will be saving its energy, you should not only eat light the day before and carefully introduce foods in the days after a fast, but you should take it easy during. If you normally work out, take a walk and do stretches instead. Only begin a fast if you're in relatively good condition - not sick or coming down with something your body needs to focus its energy on to fight.

(Citrus tower!)


So, why fast? The reason I'm fasting (and the reason I've done it in the past) is not for weight loss, or to 'possibly extend my lifespan', but to cleanse my body of any toxicities and impurities that have built up. Giving my organs a chance to flush out the old, before piling on more of the new. While some 'cleansing' fasts include laxatives and the like, I don't usually see the need to go so far unless for some medical reason.

In the past, I've used fasting as a kind of reset button after a prolonged period of un-health. I say 'un-health' because I don't want to specify just 'not eating well' - what I mean, instead, is much broader, including headaches, fatigue, depression, and overall discomfort mentally and/or physically. Certainly much of that is affected by what I eat, but often there are other factors. This time, there are a lot of those 'other factors', such as all of the drugs that have been pumped into my system to deal with infection and illness over the past several months. Ridding my body of some of the sludge that's built up not only gives me more energy, but ensures that my body can run smoothly and efficiently. One well oiled machine.

Another reason for fasting is if you suspect you may be allergic to, or not handle well, certain foods. By cutting everything from your diet and then slowly adding things back in one at a time, you can pinpoint how certain foods make you feel. Coming off a fast, you might add most things back into your diet and then find that dairy upsets your stomach - if everything else has been fine on your digestion, it will be easy to tell what's causing the problem.

Detoxing: Because many fasts are designed to expel the bad things from your body, some people may experience detox symptoms. The toxins in your kidneys and colon are a bit like sediment at the bottom of a pond, and when you begin to remove that waste a lot of dust gets kicked up. As your body works to flush out all of this build-up, you may become irritable, tired, or even have headaches or soreness. These are all normal responses to any detox. After the murkiness is washed away, however, you'll have more energy than before, be in a better mood, and find that your digestion is more efficient now that everything is cleaned out.
Note: Those with dependencies to things like caffeine or alcohol may experience more frequent or severe headaches due to withdrawal.

Cravings: While I'm at it, I should probably mention cravings. I can only speak from my own experience, but for me I get my biggest cravings on the second or third day - and it usually starts with the junk food. Whatever sweet and salty goodness I'm currently into. After that my stomach doesn't bother me so much - it's getting most of what it needs from the fast I've chosen and is focused on conserving energy, while I'm focused on all the extra time I have not eating - so our paths don't cross so much (although I continue to cook for those around me, always).
Towards the end of the fast, when I begin to think about what I might want, the change in what my body asks for is amazing. The first things on the list are always salads, soups, and lean proteins. This is part of what I was referring to when I said it's like hitting the 'reset' button - it reminds me that what I want and what I need can be one and the same.

Summation: In the end, fasting is a very personal choice. It's something you should educate yourself on and make your own decisions about, but it's also about how you feel while doing it. One person's experience will always differ from another's.




(Making the lemonade and orange juice - the oranges courtesy of The Mother's recent trip to Florida. Thanks, Mom!)

What is this "Master Cleanse"? The diet I follow is closely based off Stanley Burroughs' "The Master Cleanse", or Lemonade Diet (which is a book you should read, not read about - you'll find both over-the-top advocating and under-educated bashing if you only listen to others. In all things, find the source and form your own opinion). While much of Stanley Burroughs' book is a somewhat spiritualized analysis of how the body works, the Lemonade Diet has been around for over sixty years now, so is no new thing. The idea behind it, in brief, is:

Lemon juice - lemons (and limes) are extreme sources of vitamins and minerals, plus they act as a diuretic, stimulating your kidneys and helping to flush toxins out through urine. While extremely acidic, the juice is converted to alkaline in our digestive tracts and actually help to keep our alkalinity balanced.

Pure Maple Syrup, Grade B - Maple syrup has a balance of simple and complex carbs to deliver the initial burst of glucose our bodies need. In addition, it has essential vitamins and minerals most other sweeteners don't. This is also the reason for Grade B, which is darker, less refined, and contains more minerals than the more common Grade A syrup.

Cayenne Pepper - to help stimulate circulation, and break up mucus and other build-ups in the body.

Spring or filtered water - hot or cold

Supplemented by 1 quart of warm water, with two level tsp. sea salt dissolved into it - first thing every morning, the salt water not only adds sodium to the diet as I mentioned earlier, but works as a quick and thorough flush of the intestines. Be sure you're near a bathroom when you drink the salt water!


The Master Cleanse is certainly well thought out, and even includes information about using the fast as a diabetic, but I don't subscribe to its every word or hold it as some high and mighty 'one book'. There's a lot of literature out there, and what's right for some may not be right for others.

What I do is not exactly Stanley Burroughs' method, but the basis is the same.


(Citrus massacre! You'll be needing a lot of lemons for this diet, but it's important to use fresh juice, not boxed, bottled, or frozen.)


The Lemonade:
(This makes about enough for 1.5-2 days of fasting. Be prepared to squeeze a lot of lemons, but don't skimp and buy the pre-juiced stuff!)

2 - 3 cups fresh squeezed lemon juice (depending on how sweet my lemons are)
2 cups grade B maple syrup
10 cups purified water
Cayenne pepper to taste (usually less than 1/8th tsp. for the whole batch, though sometimes I just add a dash per glass to suit my mood)

Supplemented by hot salt water first thing in the morning, and as much plain water or herbal/decaf tea as I want. (I'm especially fond of peppermint and kava teas, while fasting).
Although I keep the drink in the fridge, sometimes I'll warm a glass in the microwave before bed.


(The lemonade - really tasty, if you ask me!)

The Plan:
Starting:
Day 1: Ease into the fast with lots of fruits and vegetables, clean water, and tea.
Day 2: Eliminate all solid foods - start with fresh squeezed orange juice, and then begin drinking the lemonade.
Day 3 - End: Salt water, lemonade, water and tea as needed. Drink as much of the lemonade as you want, as frequently as you want.

Ending:
Day 1: Continue drinking the lemon juice, add orange juice, fresh fruits, vegetables, and raw nuts. start taking probiotics. (Raw, vegan, and gluten-free)
Day 2: Introduce heartier solids like soaked oats, soup, rice, and continue to eat lots of fruits and vegetables. (Vegan, gluten-free)
Day 3: Slowly return to a regular, healthy diet.





That's my plan, and I'm stickin' to it!

Gingered Squash and Apple Soup with cinnamon baked apple chips - taste good, feel good

(Gingered Squash and Apple Soup with cinnamon baked apple chips - recipe in post)



This soup was all about healing.


Over the past year, my body has been through a lot. Not in the sense that I climbed Mt. Everest or completed an Iron Man competition, but in that I'm normally a pretty active, healthy person and over the course of the past seven months I've been more sick than I've ever been in my life - fighting serious infections that have put me in the hospital more than once.

It's amazing how inactivity can become a burden so quickly. A week of working out and chances are you'll see very little progress, but a week of being bed-ridden will make you, well... weak.

I think of athletes who undergo surgery, and what they must go through to recover and get back in the game. Sure, they can remain sharp mentally, but getting over the hump of physical deterioration is no easy task.

I continually find myself trying to do things - like make it through a full week of work, or running more than a mile - which would normally be no problem, and winding up exhausted. Frustrating, no? While that doesn't stop me from pushing myself to get well, it has given me pause to appreciate a few things. Not only the big things, like the wonderful people surrounding me, but things I wouldn't normally notice like what an amazing machine my body is, and how powerful my mind is over it.

I remember reading somewhere about a machine that was built to mimic the human digestive tract. You could literally put a hamburger in one end of the machine, and it would, well, you know... out the other. The entire machine spanned the length of an enormous room, took obscene amounts of energy to power, and the whole process took it I don't remember how long. The food traveled to one machine after another, each individually performing the processes that our bodies do effortlessly every day.
It reminds me that we are (and I hope we will always be, though who knows...) the most advanced 'technology' that exists.

If the simple act of digesting one's dinner can seem so profound, I can hardly begin to fathum what goes on as my body fights this illness.

One of the things my doctors have asked me to do is take baths (strange as it sounds, but with very good reason). This is something I don't usually do. I don't feel clean after a bath, and I rarely have the time or patience to enjoy it. Now, however, it's on my agenda whether I like it or not.

For the first time in who-knows-when, I sat alone, quietly reading a book in a tub a hot, sudsy water. And I loved it.

Afterwards, being warm and relaxed, I did some stretches - yoga breathing exercises and gentle motions. As I loosened up, I noticed how sore my shoulders were, and how much my feet ached - so I rubbed them. I rubbed the palms of my hands and up my arms, and the whole while my mind was quiet. I wasn't thinking about work, or laundry, or anything else.

I think it's an important thing to remember, whether you've been through certain stresses or not, that taking a moment to give attention to your own physical and mental well-being can be incredibly powerful. Meditation of any sort, in fact. Simply taking the time to acknowledge all the things we do, thank ourselves, and let us rest.

Let me be the first to say that I'm in a wonderful, healthy relationship - but that doesn't negate the importance of loving (or at the very least accepting) one's self.


A lot of mush, I know, and not my usual conversational subject matter... but what can I say? Sometimes things need to be said.

So this is what I'm saying: give yourself a little 'me' time. Take a bath, read a book, meditate. Take a nap if you need one, or take a walk. Do it alone, let your mind wander, and then let it rest.



In the spirit of giving myself permission to take it easy, I wanted to make a meal I could really sink into and enjoy. Something that would fill me up, warm me up, and wrap me up.
To me, that means soup.



(Butternut, acorn, sweet dumpling, and... decorative pumpkin? Squash.)


Gingered Squash and Apple Soup with Baked Apple Chips
Makes about 12 cups
Vegan, gluten-free, fat-free, and packed full of fruits and veggies!

1 Butternut Squash*
1 Acorn squash (or other winter squash)*
2 large apples (I used a sweet variety) - roughly chopped
1 large pear (or another apple) - roughly chopped
1/2 onion - roughly chopped
3 large carrots - roughly chopped
4 cups water - roughly cho... wait a minute...
1 clove garlic, peeled and quartered
2 tsp. freshly grated ginger
4 leaves fresh sage (or 1 tsp. dry 'rubbed' sage)
2-3 sprigs fresh rosemary (plus more for garnish)
3 cardamom seed pods (or 1/4 tsp. ground cardamom)
Salt and pepper to taste


For the apple chips:
2 apples
1-2 TBSP cinnamon
Small pinch of salt
Optional: 1/4-1/2 tsp. other spices like nutmeg, anise, etc.
Optional (if the apples aren't sweet enough): 1/2 TBSP brown sugar or maple syrup

*About 4 lbs. squash total.

Method:
Preheat oven to 400f.
Split squash in half lengthwise - I suggest starting the cut with a serrated knife, then rocking the blade in a seesaw motion to push it through.
Scoop out the seeds and innards (but don't discard! Squash seeds can be roasted for a delicious and healthy snack, just like pumpkin seeds).
Lay squash cut side up on a baking sheet, sprinkle with salt, and bake 30-35 minutes, or until fork tender.


(My all-time favorite way to enjoy butternut squash? Straight out of the gourd with a spoon! Roast the squash as directed above, this time sprinkled with a pinch of salt and a few TBSP brown sugar or maple syrup. Let cool slightly, and dessert is served!)

To a large pot over medium-high, add chopped carrots. Cook over dry heat 4-5 minutes, or until they begin to caramelize. Stand back a little and add 1/4 cup water to steam them. Add apples and onion, cook until the water has evaporated, and add another 1/4 cup.

Scoop the meat of the squash out of the skin and into the pot - sometimes I add a bit of the skin for added flavor (especially the browned parts at the edges) but this is optional.
Add the remaining water, pears, garlic, ginger, sage, rosemary, and cardamom to the pot.


(Quick tip: to extend shelf life and for easier grating, store peeled ginger root in a plastic baggie in the freezer.)

Bring to a simmer, cover, and let cook 45 minutes to an hour, or until the apples and carrots have softened.
Remove the rosemary, sage leaves, and cardamom pods, and blend with an immersion blender. Or, very carefully transfer the soup in batches to a regular blender. Drape a kitchen towel over the lid and hold your hand over the towel - pulse a few times before blending. Always use caution when blending hot liquids!

Add nutmeg and season with salt and pepper to taste.


For the apple chips:
Preheat oven to 200f.

Using a mandolin slicer or sharp knife, slice the apples into thin (1/8th inch) rounds. Pick out the seeds as you go, but there's no need for coring the apple.

Mix together the cinnamon and salt (and any other spices or brown sugar/maple syrup if using) and sprinkle (or brush, if using syrup) over the apple slices.



Lay slices on an aluminum foil covered baking sheet, without overlap, and bake for 1.5 - 2 hours, or until wrinkled and curled at the edges and beginning to brown on top. Rotate pan every 30 minutes to ensure even cooking. Remove from the oven and they will crisp up as they cool - if they don't get crisp, return them to the oven and bake longer.


The soup freezes and reheats well, and the apple chips can be stored (once completely cooled) in an airtight container or baggie in the fridge for several days.




_________________________________________________

I could get used to this whole pampering thing.

This was a wonderfully rich and flavorful soup, but I wasn't ready to stop there. For dessert:


3 Ingredient Monkey-Butt 'Ice Cream'
(Aka, "Elvis Ice Cream"*)
Vegan - no ice cream maker required

Per serving:
1 Banana
1 TBSP cocoa powder
1 TBSP peanut butter (creamy or chunky)

Method:
Peel banana, break into halves or quarters, and seal in a zip top bag in the freezer. When ready to make, remove banana from bag and place in the bowl of your food processor (or blender). Add cocoa powder and peanut butter and blend until smooth - serve.

*Elvis's favorite (and famous) sandwich was banana, peanut butter, and chocolate. Henceforth, everything with these three ingredients must be dubbed 'Elvis'. It's in the rules.


(Monkey-Butt ice cream)


I'm not even going to pretend to have made this up - the idea of frozen banana 'ice cream' has been a bit of a fad for a while now - but I couldn't begin to tell you where I first saw it or got the idea. Freeze a banana, add what you like (blueberries? cinnamon?) and mash it up. It's as basic as a banana in a blender. That's a saying, isn't it? Well, it is now.
As for the monkey-butt part... what can I say, I'm with Elvis. Banana, peanut butter, and chocolate are like a threesome made in heaven.



So - tell me - how are you going to treat yourself today?

Lobster Tortellini with White Wine Cream Sauce - getting fancy with pasta

(Lobster Tortellini in White Wine Cream Sauce - recipe with step-by-step photos in post)


The Family, for the holidays, gave me a pasta machine. Happiness ensued.




Having rolled pasta by hand more than once, and having painfully discovered muscles I didn't know were there, I was very pleased at the thought of whipping out a batch of noodles in a few easy minutes. Yet, having it here on hand, it took me this long to decide just what to do with it - I couldn't break it in making any ol' pasta dish... it had to be fancy.

Let's face it, it's hard to get much fancier than handmade tortellini. The lobster doesn't hurt, either.


If it all sounds too daunting, fear not - I have step-by-step photos to help along the way!

This recipe makes two large servings.



First, the pasta. Machine not required, but recommended.

I've made pasta several times, now, and each with a slightly different method. With eggs, with yolks, with a little olive oil... the list goes on. This is pretty impressive, considering how simple the whole process is. For this, I used the easiest pasta recipe I know. Flour + Water. That's it - add a pinch of salt if you like, but it really is that simple.
The dough is silky and easy to handle, rolls out well, cooks the same as egg based dough's, and the end product is comparable in flavor. In fact, I would probably have to taste them side by side to know the difference in the end. Besides, you can't beat the ease of two ingredients.

Feel free to use any pasta recipe you like, but here's what I did:

3/4 cup all-purpose flour (plus extra as kneaded. See what I did there? Kneaded?)
1/4 cup whole wheat flour (or other, or more all-purpose)
1/2-3/4 cup warm water.
optional: pinch of salt


Method:
Mix flours in a bowl and create a well in the middle. (You can do this directly on your countertop as is traditional, but why risk a flood). Poor in 1/2 cup of the water and begin mixing with your fingertips. Add more water 1 TBSP at a time as needed until most of the dry flour from around the edges and bottom of the bowl have come together into one shaggy mess.



Dump the dough onto a well-floured work surface and begin kneading - pressing the dough away from you with the palm of your hand, and then folding it back onto itself and pressing it away again. Add flour as needed to keep the dough from sticking.
This may take five or ten minutes, but keep at it. If it isn't stiff to knead and smooth to the touch, you're not there yet. If the dough is the slightest bit sticky or tacky, add a little flour. If it's dry and crumbly, add some more water - but not much!


(After kneading, before resting.)

Once the dough is soft and smooth, you're done. Form it into a ball and wrap in plastic. Let it rest for at least 1 hour, or store it in the fridge for up to a couple days. This resting period gives the glutens a chance to relax, resulting in a nice elastic dough that won't tear. Plus, it will keep it from springing back too much every time you roll it out - trust me, it will make your life a lot easier.



While the dough is resting, let's talk Lobster

I used one very large Maine lobster tail, but you can feel free to use a couple smaller ones. If you buy them frozen, be sure to thaw them in your fridge for a day or two ahead of time - or, if you need to speed things up, submerge them in lukewarm water until defrosted.


8-9 oz. lobster tail
1 1/2 cups water

2 TBSP unsalted butter, melted
1 TBSP lemon juice
1/4 tsp. garlic powder (I recommend powder and not whole garlic, here - fresh would overpower the lobster)
1/8th tsp. paprika
1-2 grinds fresh cracked black pepper

Method:
Using a pair of clean scissors or kitchen shears, cut along the underbelly of the tail just to either side of the legs. Peel back the legs and belly of the shell, and then cut horizontally to detach it near the base.

Using a small blade or paring knife, gently cut around the meat to help separated it from the shell. This isn't necessary, but will make it easier to get the meat out later.

Heat 1 cup of water in a pot on the stove, or in your steamer. Once it begins to steam, set the lobster tail belly up (shell down) onto your steamer tray and lower into your steamer or pot. Cover with a lid and let steam 6-8 minutes (depending on the size of your tail) or until the shell has turned bright red all over and the meat has gone from translucent to opaque. Remove the lobster and set aside to cool.
Note: Do not discard the steaming water! Strain 1/2 cup of the lobster steaming water, and reserve for later.



While the lobster is steaming, combine butter, lemon juice, and spices in a bowl.

Once the lobster has cooled enough to handle, gently pull the meat from the shell. It should come out fairly easily.
Cut the meat in half lengthwise, or just make an incision down the back about 1/4 inch deep, to reveal the vein. It's called a vein, but we all know what it really is, and we do NOT want it in our dish.



Using the side of your knife or your fingers, gently scrape the vein away from the meat and discard. Run the lobster under water to help rinse the vein away if necessary.

Cut/shred the cleaned lobster meat into very small pieces - no larger than 1/8th of an inch - and toss into the butter/lemon mixture.
Set aside.


Preparing the tortellini

Tortellini is a lot like ravioli, only in a smaller, cuter package. Making each one by hand may seem a little tricky at first, but once you get the hang of it things go pretty quickly.

Once your pasta is done resting, remove it from the plastic and lay it on a lightly floured surface.
Note: I suggest tearing your dough in half and working with 1 half at a time. Keep the second half wrapped in plastic so it doesn't dry out. This will make it easier to roll and work with, and you won't have to worry about the pasta getting too dry.
If you have a pasta machine, begin rolling it though the widest setting, folding it over itself, and passing it through again before rolling it slightly thinner and thinner.
If you don't have a pasta machine, get out a rolling pin and prepare for a work out. This method will work fine (trust me, I've done it) but brace yourself to use some elbow grease.
If you're using a machine, I suggest taking your dough to one of the lowest 1-2 settings. If you're rolling it the old fashioned way, I'd say go as thin as you can manage.



Once your dough is as thin as you'd like it, cut it into squares or circles. I aimed for about a 1.5 - 2 inch diameter, but a little larger would be fine. I don't suggest going any smaller.
For squares, using a guide, pasta cutter, or pizza roller work best. For circles, I enlisted the help of a round cookie cutter. These are great because they often come in sets of different sizes, so you can choose precisely the size you want.



Tortellini are made using circular cuts of pasta - cappettelli are made with squares. The process is exactly the same, so whichever you choose to use are fine. I'll demonstrate first with the cappettelli (squares) because it's a little easier to see what I'm doing.



Into the middle of a square (or circle) of pasta, scoop a small amount of the lobster and butter mixture - I suggest no more than 1/4-1/2 tsp. Too much filling and it will ooze out the sides which will make your pasta harder to seal and might cause it to rupture while cooking. Less is definitely more when it comes to stuffing pasta.
Using a pastry brush or the tip of a finger, lightly dampen the edges of the pasta. Fold the square over, connecting two opposite corners, and press the edges down to seal them. Try to press close to the filling to be sure no air pockets are inside.
Once you have a little triangle, hold it on your fingers and use your thumb to push the filling towards the top of the triangle. At the same time, bend the tips of your fingers to curl the top of the triangle forward (or use both hands, if you aren't busy holding a camera).
At this point try to think of the two lower points of the triangle as arms. Fold the arms in front of the 'belly' of filling, and pinch them together.
(Alternatively, you can wrap the 'arms' around the tip of your pinky finger).
This is called 'cappettelli' - presumably because the point of the triangle makes it resemble a little hat.

Tortellini is made exactly the same way, only with circles.



Again, this may seem like a bit of work at first, but in no time you'll be a tortellini folding machine. Once you get the hang of it I suggest laying out 5-10 rounds of pasta, dolloping filling into each, brushing them all with water, and then folding them all at once to make speedy work of things.
Tip: Always keep your pasta on a lightly floured surface, and try not to let the tortellini touch, to prevent stickage.



At this point the pasta is ready to be cooked, or it can be tossed in a little flour or oil and stored in the freezer in a baggie or other airtight container. These are great for making ahead, and because they're a little time consuming I highly suggest prepping them when you've got an afternoon free and then making them for a super fast, super fancy meal.


The sauce, and finishing the pasta

Make the sauce while bringing a pot of salted water to a boil for the tortellini.

1.5 TBSP unsalted butter
1.5 TBSP AP flour
1/2 cup of the strained and reserved lobster cooking liquid (can substitute fish stock, vegetable stock, or water)
3/4 cup white wine (I used a lightly sweet table wine, but use what you like. Not cooking wine.)
1/2 cup heavy cream
1/4 tsp. nutmeg - freshly grated if possible
2 TBSP fresh chopped parsley, plus more for garnish
Salt to taste (I used truffle salt which added a wonderful depth of flavor, but this is not necessary.)
Fresh cracked pepper to taste

Method:
In a pan over medium heat, melt the butter. Add flour, and stir to make a paste. This is a roux, and will not only thicken but help stabilize the sauce. Let it cook 1-2 minutes, stirring occasionally, or until the roux begins to bubble slightly. This will cook out the flavor of the raw flour.
Add the reserved lobster water, bring to a boil, and stir for one minute to thicken.
Add white wine, reduce heat to medium, and cook until reduced by half.
Reduce heat to low, and begin whisking. While whisking drizzle in the cream and let cook until thick enough to coat the back of a spoon.
Add nutmeg, parsley, salt and pepper. Taste and adjust seasonings.


Somewhere in there your water will have come to a boil. Add the tortellini in batches (maybe a dozen or two at a time, depending on the size of your pot) and let cook 2-3 minutes if fresh, 3-5 minutes if frozen, or until the pasta floats to the top. Using a slotted spoon or strainer, transfer pasta to a colander and repeat with remaining tortellini.

Once the sauce has thickened, add the cooked and drained tortellini, stir to coat, and serve immediately.

Garnish with extra parsley, or serve as I did with sauteed vegetables.





Don't dim the lights on this romantic dinner for two - you might find yourself wanting to gaze at the food, rather than the company.