Category Archives: summer


Strawberry Feta Salad

Strawberry Feta Salad With Balsamic Reduction

This summertime salad is the perfect blend of sweet and savory flavors. The fresh strawberries are drizzled with a rich balsamic glaze, while the peppery arugula and salty Feta cheese balance out the sweetness. The pecans add a satisfying crunch, making this salad an irresistible treat.


Whether you're serving it as a side dish or a light starter, this strawberry salad is sure to please. So go ahead and give it a try - you won't be disappointed!

Strawberry Feta Salad

Strawberry Feta Salad with Balsamic Reduction

Servings 4

Ingredients
  

  • 2 cups Romaine lettuce, washed, dried and chopped
  • 2 cups arugula, washed, dried, and chopped
  • 1-pint fresh strawberries, rinsed, topped, trimmed and quartered
  • 3 ounces Feta cheese
  • ½ cup pecan halves, if desired these can be lightly toasted first in a dry pan on the stovetop
  • Sea salt and fresh ground black pepper
  • 2 Tablespoons extra virgin olive oil
  • 1 cup balsamic vinegar

Instructions
 

  • Add sea salt and black pepper to taste
  • Season with salt and black pepper, to taste
  • Drizzle lightly with the olive oil
  • Toss gently to combine the ingredients, place into a salad bowl (or serve into individual bowls) and set aside
  • Add balsamic vinegar to a small pot with heat set to medium-high
  • Heat until just under a boil, reduce heat and simmer approximately 10 minutes until vinegar is reduced to 1/3 of a cup
  • Remove vinegar from heat and let cool slightly
  • Drizzle balsamic reduction over the salad and serve
  • Place romaine, arugula, strawberries, feta, and pecans to a large bowl

hydrate this summer

Stay Well-Hydrated For Summer

With summer just around the corner and temperatures rising it's important to stay well-hydrated during the summer months. Most of us don't drink enough water in the first place, add in the higher temperatures and more outdoor activity, it all adds up to sweating more, leading to more fluid loss and potential dehydration. Dehydration can cause a large number of physical problems from headaches and migraines, to constipation to deep fatigue or loss of energy.

What to drink

Before you reach for that cheap 54-oz Big Gulp think about what your body needs in terms of hydration. It certainly doesn't need all that sugar. An 8-oz can of Sprite claims that it has 26 g of sugar, multiplied by 6.75 to equal a 54-oz drink, that comes to 175.5 g of sugar, not to mention all those chemicals. If you're drinking sugar-free, you are taking in even more chemicals. And let's not forget that caffeinated sodas would deliver a jolting 155 mg of caffeine.
 
Other popular summer drinks include the thought of a refreshing cold beer on a hot day, or perhaps a wine spritzer or an alcopop.  But it's important to remember that alcohol is a diuretic; this means you lose more body fluids when you drink it. So even though after spending the day in the hot summer sun that beer, wine cooler, or mixed drink seems cool and refreshing, it won't help you stay healthy and hydrated.

The hydration factor

To figure out how much hydration you need, calculate your body weight. Divide that in half for the number of ounces needed to be properly hydrated. Divide that number by 8 to get the number of cups of fluid.

For example:

     150 pounds
     divided by 2 = 75
     divided by 8 = 9.4 cups

Take that number, divide it by four and then set a “hydration alarm” approximately every two hours. When the alarm goes off put your beverage in front of you with the goal to drink it before the alarm goes off again.

Remember that this does not mean plain water. Too much water is not healthy either as it can dilute your electrolyte balance. Soups, herbal teas, food with lots of liquid (like watermelon), plus water all count towards a daily hydration goal. 

May 1-7 is National  Drinking Water Week!

Join the 7-Day Hydration Challenge by downloading your FREE handout below! 

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Rehydrate and refresh

Choose drink choices that are actually good for you. Here are a few suggestions:
 
  • Water – always good, water is exactly what your body needs. For a refreshing change to plain water add a slice of citrus to your water. For a cool and cleansing taste try slices of peeled cucumber or even a sprig of mint.
  • Iced tea – although tea does have caffeine if you make your iced teas with green tea you'll be getting less caffeine overall. Or you can use herbal teas which have no caffeine and are delicious and enjoyable.
  • Spritzers – adding your favorite juice to cool seltzer water with some ice and perhaps a slice of fresh fruit can be a great way to stay hydrated. The usual proportions are 30% juice 70% seltzer. Just be sure to choose juices that are 100% juice, no additives, no preservatives, no colors.  If you are using concentrated juice you will need to adjust the proportions to your preference.
  • Agua fresca – these cool and tasty drinks, originally from Mexico, are made by taking blended fresh fruit, usually melons, and combining them with water, sugar, and a splash of lime juice. Because there is sugar, with both the fresh fruit and the added sugar, these should be consumed in moderation.  There is a delicious recipe posted below.
  • Lemonade or limeade – made with citrus juice, water and sugar this can be very satisfying and cooling. If you make it yourself you control how much sugar is in it.  There are a wide number of tasty recipes available online.

Agua Fresca

Ingredients
  

  • 3 cups of melon (cantaloupe, watermelon, honeydew, etc), seeded, peeled and diced
  • 1 1/2 cups cold water
  • 2 tablespoons evaporated cane juice crystals
  • juice of 1-2 limes

Instructions
 

  • Blend melon to a pulp in the blender
  • Strain pulp to remove fibers
  • In a pitcher mix together water and sugar until sugar crystals dissolve
  • Add melon juice
  • Add lime juice to taste
  • Serve over ice

Containers

Instead of relying on the availability of drinks on the road, one of the best things you can do to stay hydrated is taking your container with you. Don't drink from plastic containers if you can at all avoid it due to issues with BPA. To learn more watch my interview with Lara Adler, The Environmental Toxins Nerd.

Glass or stainless steel containers are your best bet. My personal favorite is Glasstic, a shatterproof plastic cylinder around a glass center cylinder. Easy to take apart and wash in the dishwasher, the company claims these are the last water bottle you'll ever need. I bought three over two years ago and they're still going strong. Get 10% off with this link!

Lara is also teaching about the issues with water contamination & filtration since 2012. Learn more from Lara and check out her brand-new e-course, PURE: Finding The Best Filter, For The Purest Water. She created it to educate and empower you, so you can find the very best water filter for your situation. 

Learn More on my Ebook: Hydration For A Healthy Life

Discover the secrets to staying hydrated and maintaining a healthy lifestyle with "Hydration For A Healthy Life". Learn about the importance of water, electrolytes, and alkaline beverages, as well as tips for staying hydrated year-round. Plus, enjoy delicious recipes for infused waters that make hitting your hydration goals easy and enjoyable.

Whether you're a fitness enthusiast or simply looking to improve your overall health, this eBook has everything you need to keep your body running smoothly. Grab your copy now and drink up to a healthier you!

Antifreeze In Your Ice Cream?

Ah, those lazy, hazy, crazy days of summer.  Hot, humid, sweltering temperatures just beg for you to stop and enjoy a cold frozen confection.  Ice cream, just the thing to cool you off.  Or not.

Why is antifreeze in ice cream?

 

If you are looking for a cool summer treat you may want to consider making your own frozen confections.  It turns out that there is a little-known ingredient called propylene glycol hiding out in your ice cream. 

Considered a "non-toxic" antifreeze (as opposed to ethylene glycol which is highly toxic) many manufacturers use it in a wide variety of foods, especially ice cream. While it prevents your car from freezing it also keeps your ice cream smooth and prevents ice crystals from forming.  Homemade ice cream turns fairly hard once frozen completely but this doesn't seem to happen with a lot of commercial ice creams.  Now you know why.

Looking for it on the label provides an even bigger shock.  Propylene glycol is not listed.  Why?  It turns out there is a little-known USDA regulation that covers incidental food additive labeling.  This labeling allows the manufacturers to not include this ingredient on the label.  My research so far seems to indicate that propylene glycol is covered under this regulation.

Health risks of propylene glycol

 

Unfortunately, it does not take into effect the "ick" factor (after all who really wants to eat anti-freeze, even if it is the "non-toxic" variety?).  Nor does it take into effect the fact that there are people who are highly sensitive to the substance.  While I don't know how much propylene glycol is in ice cream I'm assuming it's not a huge amount.  However, if you eat a lot of ice cream, or frosting, or other foods that contain it you could be getting a significant exposure.

Apparently, people who suffer from vulvodynia and interstitial cystitis can be particularly sensitive.  It's known to cause skin problems when it appears in lotions, asthma or other allergies in children exposed through airborne sources, and large doses administered orally have been been shown to have a depressive effect on the central nervous system in animals.  The challenge with the large dose testing is that because it's not labeled we do not know how much we may potentially be exposed to through ingestion or through osmotic skin absorption.

Avoiding propylene glycol

 

What can you do to avoid it?  That's not so easy since it's not labeled.*  Still want those creamy, cool summer treats?  Consider making your own.  Here are a few recipes that really hit the spot when the temperatures are climbing outside.

Vanilla Ice Cream

Recipe from Nourishing Traditions by Sally Fallon

Ingredients
  

  • 3 egg yolks
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 tablespoon arrowroot
  • 3 cups heavy cream, (NT prefers raw, not ultra-pasteurized)

Instructions
 

  • Beat egg yolks and blend in remaining ingredients.
  • Pour into an ice cream maker and process according to instructions.
  • For ease of serving, transfer ice cream to a shallow container, cover and store in the freezer.

Notes

I've found that adding 1-2 cups of fresh fruit to this is delicious

Strawberry or Raspberry Water Ice

Recipe from Good Things by Jane Grigson

Ingredients
  

  • 1 lb. strawberries or raspberries
  • 1 cup sugar
  • 1-2 cups water
  • juice of 1 lemon
  • juice of 1 orange
  • 5 tablespoons orange liqueur, or kirsch
  • 2 egg whites (optional)

Instructions
 

  • Put the fruit through a blender
  • Make a syrup of the sugar and 1/2 cup water
  • When it is cool add the puree and strain
  • Flavor to taste with lemon juice
  • Dilute with the extra water if required
  • Pour into a container, stirring the frozen sides of the mixture into the more liquid middle part every so often. With shallow trays this needs to be done every half hour; deep boxes can be left longer
  • In 2-3 hours, the time depends on the depth of the mixture, you will have a thick mush of iced granules, called a granita
  • In 3-4 hours you will have a firm but not impenetrable block of water ice ready to be turned into sorbet
  • Beat the egg whites in a large bowl until they're stiff
  • Add spoonfuls of ice gradually, if properly done the mixture blow up to a mass of white foam
  • Refreeze in a larger container until the sorbet has the consistency of firm snow
  • Add the liqueur gradually at the end during the last stirring; with the sorbet add when ice and beaten egg white are mixed together

2-Ingredient Ice Cream

A fabulous easy-to-prepare recipe made in a vitamix or other high power blender

Ingredients
  

  • 1 can Native Forest organic coconut milk
  • 1 pound frozen fruit
  • 1/2 tsp. vanilla (optional)

Instructions
 

  • Add all ingredients in order into the blender
  • Blend until completely mixed (using tamper if necessary) -- approximately 1 minute

Side note: as an outcome of my research I did manage to find an online source for propylene glycol free flavoring.

*Some manufacturers, in an effort to meet consumers desire for more transparency are including propylene glycol on their label. This is, in my opinion, a good thing as it makes it easier to see that they're using it. However just because some manufacturers are disclosing it doesn't mean that many others use it but fail to disclose. In this case it's still best to make your own ice cream.

Blueberry Mojito Mocktail Recipe

There's something really refreshing about a cool crisp summer drink. Especially one that highlights the fabulous flavor of blueberries. At this point in my life, I choose to no longer drink alcohol (not that I ever drank that much to begin with). It turns out lots of people feel the same way I do and are choosing to eschew the alcohol.

But while more people are drinking less, there aren't that many delicious choices for us. So I came up with this fruity, sparkling mocktail recipe. I think it's perfect that it uses blueberries because July happens to be National Blueberry Month. If you really want to mix things up you can substitute raspberries or white peaches for the fruit and make a red, white, and blue mocktail bar to share with the family.

Blueberry Mojito Mocktail

Servings -9

Ingredients
  

  • 8 oz Kevita brand Lime Mojito Coconut sparkling drink

  • 3 Tablespoons simple syrup (recipe below)
  • 3-4 fresh mint leaves
  • 1 heaping tablespoon fresh fruit (dice the peaches if using)
  • Crushed ice

Instructions
 

  • Place fresh fruit in the bottom of a tall glass
  • Add crushed ice
  • Mix together Kevita and simple syrup and pour over ice
  • Garnish with mint leaves
    Enjoy!

Fruit Syrup

Ingredients
  

  • 1 cup fruit (blueberries, raspberries, or diced white peaches), mashed
  • 1 cup organic cane juice crystals
  • 1 cup water

Instructions
 

  • Place all ingredients in a small saucepan
  • Bring to a boil
  • Reduce to medium heat and cook, stirring frequently, until sugar is dissolved
  • Let cool to at least room temperature before using

Delicious in more than just beverages, blueberries are a fabulous, healthy fruit. Learn more about them here plus grab a great muffin recipe.

July Is National Blueberry Month

Blueberry season is here! And there is nothing more fabulous than having fresh blueberries to eat.  They’re so wonderful that they even have an entire month devoted to them; July is National Blueberry Month.

Just by themselves, blueberries are a wonderful snack.  In a fruit salad, they are amazingly tasty.  Baked into a myriad of treats such as muffins, cobblers and pies they are indescribably delicious.

Blueberry Basics

Blueberries are native to North America and related to cranberries, another distinctive North American fruit.  They are high in antioxidants; anthocyanin which is beneficial for collagen especially as it relates to capillary and vascular support, and ellagic acid which is helpful in protecting against cancer.  Blueberries are also rich in vitamin C, manganese and are a good source of fiber.  Studies show them to be effective in helping to protect against Age Related Macular Degeneration (ARMD), colon cancer, and ovarian cancer.

Organic or conventional?

Domestic, conventionally grown blueberries have been found to have over 40 different pesticide residues. Some of these pesticides are known or potential cancer-causing agents, others are suspected to be hormone disruptors or neurotoxins. Unfortunately, a number of them are also toxic to honeybees (required to pollinate the blueberries, go figure). This means that when buying blueberries it’s important to choose organic over conventional.

Some years the pesticide level is high enough that blueberries are a part of the Environmental Working Group’s Dirty Dozen [https://www.ewg.org/foodnews/full-list.php] list. Other years they aren’t in the top twelve. However, even if they’re not on the top twelve list, they’re still close to it. Buying organic means that you do not have the high levels of pesticides often found in conventional produce.

If you’re fortunate enough live near a pick-your-own, organic/sustainable/regenerative agriculture blueberry farm it can be the work of a morning to pick several pounds. Blueberries freeze quite well; that one day of hot sweaty work can yield a year-long bounty of delicious treats.

How to eat blueberries

“By the handful fresh out of mama’s picking bucket.”

Sun-ripened, fresh off the bush blueberries are bursting with flavor and definitely hard to pass up. When my children were little and we used to go blueberry picking I used to joke that it was a good thing I was a fast picker. With three little girls who all LOVED blueberries, their picking efforts often meant serving as tasters to make sure what was going into mama’s bucket passed inspection.

This is one of the first recipes I make each year after going blueberry picking (once my family is done plundering the basket). These muffins make a great snack and always go quickly in my house. They're moist, super tasty, and, if you’re trying to make them last, they do freeze well.

Best Blueberry Muffins

Ingredients
  

  • 1 cup gluten-free oatmeal1 cup gluten-free flour
  • 1 teaspoon lemon zest
  • 1/2 cup pecans, chopped
  • 1 teaspoon baking powder
  • 1/2 cup organic whole milk
  • 1/4 cup organic sour cream
  • 2 tablespoons melted organic coconut oil
  • 1/2 cup honey (use raw and local)
  • 1 cup blueberries

Instructions
 

  • Preheat oven to 350 F
  • Grease muffin tin
  • In a large bowl mix together dry ingredients
  • Add milk, sour cream, coconut oil, and honey, blending well
  • Fold in blueberries
  • Divide mixture into muffin tins
  • Bake 15 minutes or until done

For another delicious blueberry recipe check out these mojitos.

Summer Vegetable Soup - The Ingredient Guru Recipe

Instant Pot Summer Vegetable Soup

I love my Instant Pot

Ever since I got an Instant Pot® (IP) it has become my favorite appliance. I use it so much that I got tired of dragging it up from the cupboard under the counter and now it lives on my kitchen counter full-time.  It gets used regularly for a wide variety of dishes.  That includes for summer meals. 

Just because it's summertime doesn't mean that we should not eat soup. And while there are lots of delicious cold summer soups, like this amazing gazpacho, even hot soups can be a wonderful summertime dish because they take advantage of the season and what's fresh.  Of course just because we want to enjoy summer soups, doesn't mean we want the heat and humidity in our kitchen that comes along with cooking soup. That's where the instant pot is such an amazing kitchen tool. it takes so much less time and therefore adds less heat to the kitchen.

This recipe is so quick and easy to put together that it's sure to become one of your summertime (or anytime) favorites. And one of the best things about it is that it's actually a pretty flexible recipe. Don't have green beans? Use lima beans.  Or asparagus. Don't have zucchini, add mushrooms. You really can add a wide variety of vegetables to this.  (pssst…I've sometimes been known to clean out my crisper drawer by simply throwing a bunch of veggies into the instant pot, following the general proportions of this recipe, adding bone broth, herbs, and letting the IP do it's magic.)

Instant Pot Summer Vegetable Soup
Print
Ingredients
  1. 1 tablespoon extra virgin olive oil
  2. 3 cloves garlic, minced
  3. 4 large stalks celery, chopped
  4. 4 large carrots, sliced
  5. 1 medium red onion, chopped
  6. 1 cup green beans, cut into pieces
  7. 1 cup zucchini or summer squash, diced
  8. 8 cups bone broth
  9. 1 pound red potatoes, quartered
  10. 1 teaspoon fresh rosemary, minced
  11. 1/2 teaspoon fresh thyme, minced
  12. 1 teaspoon fresh parsley, minced
  13. 1 pint cherry tomatoes, chopped
  14. 2 cups fresh baby greens such as kale, spinach or arugula
  15. Sea salt and fresh ground black pepper to taste
  16. 2 tablespoons fresh lemon juice
  17. Parmesan cheese, freshly shaved or grated
Instructions
  1. Add olive oil to liner pot and set function to Sauté
  2. Add garlic, celery, carrots, and onion,
  3. Sauté until onion is wilting and golden in color, approximately 4-5 minutes
  4. Add green beans, zucchini, potatoes, tomatoes, herbs, salt and pepper
  5. Add bone broth and stir to combine
  6. Put on lid and lock into place, setting the vent to “Sealing”
  7. Set pot to “Manual” for 3 minutes
  8. When cooking time is finished, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure
  9. Remove lid and add baby greens and lemon juice, stirring to combine well
  10. Serve immediately topped with freshly shaved or grated Parmesan cheese
  11. Enjoy!
The Ingredient Guru, Mira Dessy https://theingredientguru.com/

More delicious summer recipes

Here are a few more fabulous summertime recipes

Powerhouse Summer Smoothie Bowl

Powerhouse Summer Smoothie Bowl

Smoothies are a familiar way to get fruit into your diet. But you can take it one step further by adding veggies and healthy fat. This means you’re not simply getting a dessert disguised as a healthy snack, you’re actually getting several nutrient dense servings of fruit and vegetables.

If you’re familiar with the idea of smoothie bowls, then you know that there are a wide variety of bowl types as well as a never-ending list of ingredients to choose from. Smoothie bowls are a great way for you to get a lot of nutrients in an easy to digest dish. So where do you start?

This article provides a smoothie recipe that you are really going to love. The Powerhouse Summer Smoothie Bowl delivers great nutrition that’s easy to prepare and simply delicious.

Why You Should Try It

The reduced sugar in this smoothie is a definite plus. It’s more than just a fruit and fruit juice sugar bomb.  With the addition of leafy green veggies plus avocado for a healthy fat, you’re getting a more nutrient-dense smoothie. And the toppings are booster foods that add a delicious and nutritious extra.

  • Dark leafy greens are always a good choice. Rich in antioxidants and important nutrients they tend to be high in vitamin A, vitamin C, calcium, iron and more. Due to their bitter nature, they’re also great for heart health and can help stimulate the liver.
  • The bromelain in pineapple aids the digestive function. A fabulous source of vitamin C and manganese, pineapple is also anti-inflammatory and an antioxidant-rich food. 
  • Avocados are a good source of pantothenic acid and fiber, but they also deliver a nutrient dense punch with vitamin K, copper, and folate. Studies have shown them to be supportive of cardiovascular health as well as helping to balance blood sugar.
  • Known for their phytonutrient dense qualities, blueberries are high in vitamin K, manganese and are a great source of anthocyanins. Research indicates that they are helpful for blood pressure regulation, memory support, and have anti-carcinogenic properties.
  • Using green tea instead of juice not only cuts down on the sugar, but it also bumps the antioxidant qualities of this smoothie. Rich in the amino acid theanine and EGCG (epigallocatechin gallate), green tea has been shown to be supportive for brain health, boosting the metabolism, protective of brain function, and it’s anti-carcinogenic.
  • And last but not least are the toppings. The seeds are wonderful sources of protein and omega-3 fatty acids. The cacao is high in both fiber and iron as well as providing antioxidants and magnesium.

So all in all this smoothie is a great choice for real food nutrition. Either as a bowl or a traditional smoothie, it definitely delivers a nutrient-dense punch.

Powehouse Summer Smoothie Bowl
Print
Ingredients
  1. 1 cup organic baby kale or spinach
  2. 1 cup frozen organic blueberries
  3. 3/4 cup green tea
  4. ½ cup pineapple
  5. ½ of an avocado
  6. 1 scoop collagen protein powder
Topping suggestions
  1. ¼ cup granola
  2. 2 Tbsp. pumpkin seeds or mixed sprouted seeds
  3. 1 Tbsp. flax seeds
  4. 2 Tbsp. cacao nibs
  5. 1-2 Tbsp. blueberries
  6. 1 Tbsp. goji berries
Instructions
  1. Start by blending the blueberries, green tea and leafy greens
  2. Add remaining ingredients and blend until smooth
  3. If a thinner consistency is desired (for a smoothie rather than a bowl) add a little more tea
  4. If a thicker consistency is desired then freeze the pineapple before adding to the blender
  5. Pour/scrape into a cup or bowl
  6. Use toppings of choice and garnish the smoothie as desired
  7. Enjoy!
The Ingredient Guru, Mira Dessy https://theingredientguru.com/

More delicious summer recipes

Here are a few more fabulous summertime recipes

 

crockpot shredded chicken

Use Your Crockpot To Beat The Summer Heat

It's getting hot here in Texas

And the humidity isn't far behind. Once the humidity hits stepping outside is like walking into a sauna.

With all of that heat and humidity, it's no wonder dinner time is seen as more of a chore in the summer. After all, who wants to heat up the kitchen when it's already hot and sticky outside? And here in Texas, we're not the only ones. Although we get the heat early, summertime and hot temperatures are about to hit all around the country. The good news is in spite of the heat outside, you can still have a delicious meal without raising the temperature indoors. It's easy when you use a crockpot.

So, how does crock pot cooking beat the heat? Simple, it uses less heat than an oven or the stovetop. In addition to using less heat to cook the food, a crockpot also doesn't heat up the environment the same way. This means you don't need to crank up the air conditioning, run a fan, or start your swamp cooler to reduce the additional heat from ovens and stoves.

Crockpots are also a great energy-saving device and the operating costs are very low. Especially when compared to electric stove and ovens, but even when compared to gas. So not just from a heat standpoint, but from a cost to operate standpoint as well, this makes crockpots a great resource.

Not just for winter anymore

If you're like most people you think of crockpots as being more for wintertime use. Great for making soups, stews, and chili. But truthfully crockpots are good all year round. I love mine and use it for making snacks, breakfast, and even for making shredded meats for summer salads. Crockpots are actually very versatile and can be used for a wide variety of meals and foods.

Benefits of Crock Pot Cooking

As well as being less expensive to run, crockpots have a number of benefits that make them a great addition to any kitchen:

  • All the work is done ahead of time making mealtime and cleanup a lot easier. If you're making breakfast, you're starting it the night before so there's less cleanup while you're trying to get out the door. If you're making dinner, it makes getting dinner on the table faster and easier at the end of a long day.
  • A lot of crockpot dinner recipes are a meal in a dish. Make a salad or a side dish to go with it and you've got a nutritious meal for your family. If it's a stew or a chili you can bulk it up with extra veggies and up your daily count of veggie servings.
  • Cleanup is a breeze. Usually, with crockpot cooking, there's the cleanup from the prep and then just one dish (the crock) to clean when you're done. This means you're not only spending less time cooking, but you're also spending less time cleaning up.

Have a couple of crockpots is, in my humble opinion, a good idea. I have one large one for the main dishes or large items and one small one for side dishes, appetizers, desserts, and that sort of thing. They're versatile, easy to use and make life much simpler.

Take it to the next level

Combine crockpot cooking with the Fast Fun Freezer Meals program and you'll really beat the heat. This program allows you to get 20-24 servings of dinner in the freezer ready-to-cook in 90 minutes or less. Sounds unbelievable but it's true. And when you're ready to cook simply pull your meal out of the freezer the night before. Pop it in the crockpot in the morning and at the end of the day you've got a hot, delicious meal, but the kitchen is still cool. Make a salad or side dish and dinner is done. Best of all cleanup is a breeze because you did most of it when you prepped the meal.

Less work, less time in the kitchen, no hot sticky mess. Crockpot dinners are definitely the way to go.

More great crockpot recipes

More delicious summer recipes

Here are a few more fabulous summertime recipes

 

Sunscreen That’s Uv-a Protective

Screenshot 2014-03-23 20.17.58After the long dreary days of winter it seems that the sunshine is finally returning.      Or maybe you live in an area where you have a high number of sunny days   throughout the year.  Which ever situation fits your environment you probably wear sunscreen.  But are you wearing the right one?

We've all been told that we should be wearing sunscreen.  With more than one million Americans per year having some form of skin cancer, we're conditioned to think about using it regularly.  Many people seek out the highest Sun Protection Factor, SPF, that they can find.   And their examination of sunscreen stops there.  But it turns out there's more to it than that.  One of the most important things to be aware of is what's in your sunscreen.  Unfortunately many brands contain substances that are known to be harmful.  Ingredients such as endocrine disruptors, toxic preservatives, highly allergenic ingredients, and more.  These are things that we don't want in our food so why would we want them in our sunscreen.  Especially when we stop to consider that the skin is the largest body organ and that it absorbs whatever we put on it.

As the author of The Pantry Principle I am passionate about helping people understand what's really in their food.  That it's not just what you eat, it's what's in what you eat.  The next logical step is to consider what we put on our body.  At this time of year sunscreen is certainly a big player in the personal care product department.

I was amazed, therefore, when I had the opportunity to test a sample of a new sunblock that is…get this…food grade edible.*  It turns out that it's also the only FDA approved sunblock currently on the market that protects again UV-B and UV-A.  UV-B is what causes sunburn.  UV-A is what causes aging, wrinkles, suppression of the immune system, and can, potentially, lead to cancer.  So even though you're using sunscreen, if you're not using one which is effective against UV-A you could still get cancer and suffer other negative effects.

Developed by a Ph.D. research chemist with a crazy passion for safe ingredients this sunblock is unlike any other on the market.  Highly water resistant, no endocrine disruptors, no fillers or other garbage, it's also high in antioxidants and provides optimal pH for skin protection.  The absence of endocrine disruptors is huge; we are so surrounded by them in our environment (think BPA in receipt paper, cans, and more) that any lessening of this toxin in the environment is a good thing.  According to a study published in the Journal of the Society of Toxicology there is a distinct difference between 3rd Rock Sunblock and mainstream competitors when it comes to endocrine disruptors.

Screenshot 2014-03-23 20.56.43

And it's food grade edible.  In my book that's pretty amazing given all of the chemical adulterants used in many products currently on the market.  Not that I'm going to eat it mind you, but I'm glad that it's such a clean product.

I've been using it for a while now and find that it takes just a tiny bit to provide coverage.  Honestly the bottle seems generously sized when you realize how little of the product you actually need for coverage.  It seems to go on smoothly and so far I have not had any issues with uneven coverage even though in the beginning I thought I wasn't using enough.  The website claims it's a one time application and you're done for the day; so far I have not reapplied at all, even on those days when I am outdoors more, and have not noticed a problem.

Overall I think this a great product and am excited to see sunblock of this quality and ingredient safety available to everyone.

*full disclosure:  I did receive a free sample of this product to try however I was not paid for my opinion and was under no obligation to give a positive review of this product.

august produce guide

August Is Peachy

August is National Peach Month. In season and amazingly fragrant, it's difficult to walk past peaches, whether at a farmer's market or in the grocery store, without being tempted to purchase a few. Peaches are a good source of vitamin C and A. They also provide a fair amount of potassium, beta-carotene (which becomes vitamin A), and fiber.  When they are ripe and juicy they are also very hydrating.

There are many different ways to use peaches and to enjoy them. While they're certainly delicious just the way they are, they're also amazing when paired with a good cheese, a dollop of yogurt, or even grilled as part of a barbeque menu.

This particular recipe is one our our summertime favorites and it comes from my mom.  It's simple and so easy to put together. It makes a perfect dessert after just about any meal.

Frenchtown Cobbler

The biscuit topping is modified from a July 1997 issue of Gourmet magazine, while the filling is modified from one found in the July/August 1996 Cook's Illustrated.

Ingredients
  

  • Topping:
  • 5 Tablespoons cold unsalted organic butter
  • 1 cup Pamela's baking mix
  • 2 Tablespoons organic yellow cornmeal
  • 2 Tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup organic whole milk
  • 1/2 teaspoon vanilla
  • Filling:
  • 3-4 peaches, peel, pit, and slice thick
  • 2 cups blackberries, rinsed
  • mix 2 teaspoons organic cornstarch
  • 1/3 to 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon brandy
  • toss with fruit to coat

Instructions
 

  • Preheat oven to 375 degrees F
  • Cut butter into pieces
  • In a bowl with a pastry blender or in a food processor blend or pulse together baking mix, cornmeal, sugar, baking powder, salt, and butter until the mixture resembles coarse meal
  • If using a food processor transfer to a bowl
  • Add milk and vanilla and stir until the mixture forms a dough
  • Drop topping by rounded spoonfuls onto filling (do not completely cover it) and bake in the middle of the oven 40 minutes, or until topping is golden and cooked through.
  • Serve with ice cream or lightly whipped cream

More delicious summer recipes

Here are a few more fabulous summertime recipes