Baba Ghanoush with Roasted Red Pepper: Smoky, Creamy, Healthy Eggplant Dip

In the grocery store the other day, I couldn't resist the pretty dark purple eggplant the produce guy was unpacking and I so bought a couple. I wasn't exactly sure what I wanted to do with them--maybe a curry, or something Italian. Finally I decided that what I really wanted was Baba Ghanoush. 

I have made this roasty-toasty creamy dip before and lots of recipes exist for it. For this one, since I had a red pepper hanging out in the veggie drawer, I decided to roast it along with the eggplant and garlic and toss it in just to change things up a bit.

Baba Ghanoush with Roasted Red Pepper
by Deb, Kahakai Kitchen
(Makes about 3 cups)

2 medium eggplant, halved

1 medium red bell pepper, halved

1 large shallot, peeled and halved

1/2 small red onion, cut in wedges

8 whole garlic cloves unpeeled

2 tsp or so of olive oil

1/3 cup tahini

1/4 cup fresh lemon juice

1 tsp ground cumin

1/2 tsp smoked paprika

salt and pepper to taste

Preheat oven to 400 degrees F. Line a baking sheet or pan with foil or parchment paper. 

Drizzle some oil on the pan and rub the cut side of the eggplant and red pepper into it. Lay eggplant and pepper halves with cut side down on pan and arrange shallot, onion and garlic in an even layer around them. Drizzle just a bit more oil on the top of everything and roast for about 35 minutes of so, or until eggplant is soft enough that a knife goes in easily. Turn broiler on and broil the roasted vegetables for 5-6 minutes until the peppers are blackened. Remove pan from oven, cover with foil and let cool.

Once cool enough to handle, remove skin from red peppers and discard skin. Scoop out flesh from roasted eggplant--removing any large clumps of seeds (too many seeds make the eggplant slightly bitter) and place in food processor. Add red pepper, shallots and onion wedges. Squeeze softened roasted garlic cloves out of their peels and add to food processor along with tahini, lemon juice, cumin and paprika. Process until smooth or desired consistency. Season to taste with salt and pepper. 

Serve room temperature with vegetables or pita chips. (Also makes a great sandwich spread or can be stirred into pasta.)

Notes/Results: A great combination of smoky and creamy with a little brightness from the lemon and red pepper. You can play around with the ingredients based on what you have, For example, I had 1/2 a red onion and 1 shallot so I put them both in, but one or the other would do equally well. One note--my pita chips are not burned. It happens to be a very dark whole wheat pita. ;-) I toasted these chips in the oven spritzed with olive oil and sprinkled with smoked paprika and salt. This is a great healthy dip or spread for when you want a change from hummus and I like the flavor and prettier color the red pepper gives it. I will make it again.

**FoodTrients Cookbook & Apron Giveaway Winner**

Life has been getting in the way of my blogging lately so I am a bit delayed in announcing the winner of a my giveaway of a a FoodTrients cookbook and apron set.

The randomly drawn winner is: Janis Scobee of Finding Frenchy who said: "I am very interested in the chia seeds...would love to try many other things as well. This cookbook would be a great addition!"

Congratulations Janis! please email me (debinhawaii@gmail.com) with your mailing address so the publisher can send out your goodies. I hope you have fun with them!

Aloha,

 

Creamy Melon Gazpacho with Goat Cheese, Melon and Almond Toasts: Cool and Fruity for Souper (Soup, Salad & Sammie) Sundays

In addition to cookbook hoarding, I also receive an obscene amount of magazines each month. Out of all of those magazines, Vegetarian Times is the one I look forward to seeing the most. It just seems like recipes get even more creative when the meat comes out of them, and I always find something inside the covers that I want to make. I think they can read my mind too. I was trying to decide on a soup for this week and started thinking about fruit soup, maybe something with melon. The next day my June issue arrived with a recipe for Creamy Melon Gazpacho.

Seeing the recipe for Goat Cheese, Melon and Almond Toasts in the same article on cantaloupe, and having some leftover goat cheese from this delicious pesto, I knew I had to make both recipes for a perfect warm weather pairing. If you haven't tried a fruit soup before, or are leery of cold soups, melon gazpacho is a great place to start. Melon isn't too sweet and pairs well with smoky and savory flavors. Cantaloupe is full of vitamins A and C, potassium and beta-carotene, so it's a healthy choice. 



VT says, “Spanish cooks love to combine sweet and savory elements in tapas and appetizers. Here, the sweetness of cantaloupe and sherry is balanced with shallot, lemon, and a light dusting of smoked paprika.” 

Creamy Melon Gazpacho

Vegetarian Times, June 2012

(Serves 6)

2 oz crusty bread, torn into 1-inch pieces

2 lb cantaloupe, peeled and diced (from 1/2 large melon)

1 small cucumber, peeled and chopped (1 cup)

1 large shallot, minced (1/3 cup)

1/4 cup dry sherry

1/4 cup olive oil

2 Tbsp lemon juice (from 1 lemon)

smoked paprika, for sprinkling

Pour 1 1/2 cups cold water over bread in bowl. Set aside 10 minutes to soak.

Blend softened bread and water in blender until smooth. Add cantaloupe , cucumber, shallot, sherry, oil, and lemon juice; blend until smooth.

Strain through fine sieve for smooth consistency, if desired, and discard solids. Season with salt and pepper, if desired.  Chill 2 hours or overnight. Serve sprinkled with smoked paprika.

Nutritionals: (Per 1-Cup Serving): 153 calories, 2g protein, 9g total fat, (1g sat fat),  15g carbs, 0mg cholesterol, 86mg sodium, 1g fiber, 6g sugars

VT says, “Topping these toasts with thin, petal-like ribbons of cantaloupe makes the hors d’oeuvres easy to eat and prevents them from getting soggy with fruit juice.”

Goat Cheese, Melon, and Almond Toasts

Vegetarian Times, June 2012

(Makes 12 Toasts)

1/2 cup smoked almonds

3/4 tsp smoked paprika

1/2 lb cantaloupe, peeled (from 1/3 melon)

4 oz soft goat cheese

12 1/2-inch-thick slices crusty bread, such as baguette, toasted

Pulse almonds and paprika in food processor until almonds are coarsely chopped.

Shave cantaloupe into thin slices using vegetable peeler.

Spread goat cheese on toast slices. Top with melon slices, and sprinkle with chopped almond mixture.

Nutritionals (Per Toast) 97 calories, 5g protein, 5g total fat, (2g sat fat),  10g carbs, 4mg cholesterol, 146mg sodium, 1g fiber, <1g sugars

Notes/Results: The soup is cool, creamy and refreshing. It is lightly sweet without being overpowering, and the cantaloupe flavor really comes through. I let it chill overnight in the fridge to let the flavors blend and it tasted great as lunch on a warm day. The recipe recommended sprinkling it with smoked paprika, but since I had plenty of leftover smoky almond-paprika topping from the toasts, I used that and it was perfect. (On a side note, that smokehouse almond-paprika topping also brings smashed avocado on toast to an even more sublime level with its smoky crunch--just saying...) The toasts were lovely--the combination of the very thin cool melon and tangy goat cheese on warm baguette with the crunchy savory topping was so well balanced. The cantaloupe I used was very juicy, so I patted the thin slices down between paper towels to make them completely dry. Together the soup and toasts make a fantastic light lunch or a dinner starter. I would make both recipes again. 

I am linking up this soup to Sunday Night Soup Night, hosted by Debbie at Easy Natural Food.

We have a few friends waiting in the Souper Sundays kitchen, lets take a look.

Simona of briciole made a nourishing Minestra di Cicerchie (Cicerchi Soup) and says, "Cicerchia (Lathyrus sativus) is a legume that, according to this page (in Italian), was once widely consumed, while nowadays, it is grown only in central Italy. According to the recipe headnote, cicerchie were a popular legume among Umbria peasants. As always, I altered the recipe to adjust it to my taste and then prepared a variation of it. If you don't have cicerchie, the soup can be made with chickpeas (ceci)".

Tigerfish of Teczcape - An Escape to Food tried a springy Chive and Egg-Drop Soup and says, "You think that making dumplings is a chore (it does take some time up-front esp. the wrapping part).  Think again. The dumplings can be made ahead and frozen, so it can be a time-saver if you prepare and plan well. When hunger calls, just boil water or broth and boil the frozen dumplings to cook."

This week Debbie from Easy Natural Food is sharing a post about the reasons she eats soup in summer, or all year round. Of course we fully support year-round soup eating here at Souper Sundays. ;-) Debbie says, "For me soup is an any-time-of-the-day, any-time-of-the-year food. It’s a food group in it’s own right! It should be part of the dietary guidelines: Soup – eat one or more servings daily!" Check out her 10 reasons and some tasty soup recipe links on her post. 

Janet of The Taste Space has a soup and a salad this week. Her soup is this hearty Turkish Red Pepper, Chickpea and Cilantro Soup (Nohut Corbasi) about which she says, "I really liked how fresh and vibrant this soup was without being heavy. The simple soy milk makes this creamy along with the pureed chickpeas. The red pepper confers sweetness, celeriac a hearty celery background and the parsley/cilantro combo complemented it all really well. It has simple flavours that worked so well together: perfect as a light yet filling soup for the spring."
 

Janet also made this Lemon Asparagus Quinoa Toss salad and says, "I made this recipe last year when I had local asparagus. Now that Ontario asparagus is just starting to arrive, I broke it out again. I changed her recipe, a tad, this time, by roasting the asparagus on the barbecue, as well as decreasing the raw garlic (gasp!) and oil, but increasing the fresh lemon juice and adding lemon pepper. Meyer lemons subdue the lemon flavour, so for a nice match for the bold garlic, consider using the regular lemons."

Sue of Couscous & Consciousness has a pretty Baked Figs with Walnut Tarragon Cream & Rocket Salad to share and says, "My neighbour has a good sized fig tree which fruits quite prolifically -lucky neighbour!  My neighbour doesn't eat figs and, although the birds do, if I'm really vigilant I can get a fair share of them before my feathered friends swoop on them - lucky me!  ...this dish just rocketed to the top of my list of things to do with figs.  A divine dish, and I'm going to be watching that fig tree like a hawk over the next week to make this a few more times before the season is over."

Some perfect-for-May dishes this week. Thanks to everyone who joined in. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the sidebar for all of the details.

Happy Mother's Day to all the mothers out there and have a happy, healthy week!

Note: It's been crazy and I have not yet drawn a winner for the FoodTrients cookbook and apron giveaway but will do so and post it soon.
 

Rotini with Goat Cheese Pesto: A Plate of Cheesy Green Pasta Goodness

Sometimes I see a recipe somewhere and it just gets stuck in my head. I keep thinking about it, over and over, until I finally give in and make it. This was the case when I was flipping through Rick and Lanie's Excellent Kitchen Adventures by Rick Bayless and his daughter, and saw the recipe for Bayless Family Pasta with Pesto. It wasn't exactly what I was planning on making this week but I kept reading the recipe, then going back and reading it again. I had it make it. It wasn't really the pesto itself that caught my eye, but rather the fact that there was goat cheese in it. I never thought about blending goat cheese into pesto before, but it seemed like a mighty good idea to me and although I try to limit my dairy due to allergies and such, this dish seemed like a worthy reason to splurge on some cheese. 

Lanie Bayless says, "My dad said that the pesto for pasta is supposed to be just basil, nuts, garlic and olive oil blended until smooth. You toss it with boiled pasta and Parmesan. And I don't really like it. At least not dome that way. Too strong. So we made a compromise: we add cream cheese or goat cheese to kind of m-e-l-l-o-w out those "classic" flavors.'

Rick Bayless says, "Yes,this recipe is a cross between what'll appear to be Italian tastes and American ones. Here, the classic Italian version Lanie described above is balanced with more cheese. But we brightened the flavors again with a little lemon or lime. It's our favorite pesto." 

Bayless Family Goat Cheese Pesto

From Rick & Lanie's Excellent Kitchen Adventures
(Serves 4 as Main Course / 6 to 8 as Italian "Pasta" Course)

1/4 cups pine nuts or walnuts (I used walnuts)

3 garlic cloves, peeled

2 cups fresh basil leaves 

1/4 cup lemon balm, optional 

1/3 cup olive oil

1/4 cup cream cheese or fresh goat cheese 

1 tablespoon lime or lemon juice 

salt 

1 lb dried pasta of choice

1/2 to 3/4 cup grated Parmesan cheese 

Toast Nuts: Scoop nuts into a small skillet. Set over medium heat. Stir until nuts release toasty aroma into kitchen--about 3 minutes. Remove pan from heat and let nuts cool. 

Blanch Garlic: Place peeled garlic in microwave-safe cup and barely cover with water. Microwave on high (100%) power for 1 minute. Scoop garlic out of water with spoon. Allow to cool. 

Make Pesto: In a food processor, combine cooled toasted nuts, basil leaves, lemon balm if desired, olive oil, cream cheese, lemon juice and 1/2 teaspoon salt. Cut each garlic clove into 3 pieces and add to processor. Secure lid. Pulse 5 or 6 times, then run machine until mixture is smooth--about 1 minute. Leave pesto in food processor. 

Boil Pasta: Cook according to package instructions. Scoop out 1/2 cup pasta-boiling water and set aside. Drain pasta.

Finish Pasta and Serve: Turn on food processor. Pour reserved pasta water through processor feed tube. Torn off, remove lid and blade (scrape pesto from blade back into bowl).  Dump drained pasta back into pot. Mix pesto with pasta. Sprinkle on half of the grated Parmesan. Stir, evenly coating pasta with pesto and cheese. Divide onto plates and garnish with basil leaves if you have extras. Serve immediately, sprinkled with remaining Parmesan.

Notes/Results: Goat cheese in pesto is an excellent idea! ;-) It mellows the herby sharpness of the basil while adding a little tangy essence of its own and makes the texture thick and creamy. There is a homemade pasta recipe in the book but the Bayless family also recommends dried fusilli or spaghetti. I used some multigrain rotini. If you don't have lemon balm, I find a mix of mint leaves and lemon zest gives a similar flavor profile. This was quick, easy and very good. I'll make it again. 

Since this Sunday is Mother's Day, this week's IHCC them is For Mom! For moms who like pesto and goat cheese, this would be a great dish, and it's easy enough for dads and kids to put together. ;-) You can check out all the mom-friendly dishes this week by going to the post and following the links.

Of course I also have to send it to one of my favorite blog events, Presto Pasta Nights, hosted this week by Emma of Emma's Kitchen Diary. Stop by and check out all of the delicious pasta dishes in the roundup on her blog this Friday.

 

Quick & Easy Black Bean Soup for When You Don't Want to Spend Time in the Kitchen and Souper (Soup, Salad & Sammie) Sundays

There are times when I like nothing better than to have a soup bubbling the day away on the stove or simmering in a slow cooker, and other times when I want immediate gratification and limited time cooking. I make this black bean soup when I want to be in and out of the kitchen quickly. It takes just a few minutes to throw together using mostly pantry items but tastes great and is a healthy alternative to opening up a can of soup or picking up takeout.

Quick & Easy Black Bean Soup

By Deb, Kahakai Kitchen 

(Makes 4 Generous Servings) 

1 Tbsp olive oil

1 onion, diced small

2 cloves garlic, minced

1 tsp ground cumin

3 cans low-sodium black beans, drained, rinsed and separated

1 cup chunky salsa (spice level optional)

2 cups low sodium broth of choice

salt to taste

optional toppings like extra salsa, guacamole, cilantro, etc. 

Heat oil in a large saucepan over medium heat. Add onions and saute until tender and translucent, about 5 minutes. Add garlic and cumin and saute for about 2 minutes more. Meanwhile, put half of the black beans, salsa and broth into a blender and puree until smooth. 

Add broth mixture from blender to the pot with the sauteed onion and garlic, along with the remaining whole black beans and stir to combine. Turn heat up to medium-high and bring mixture to a boil. Reduce  heat and simmer about 10 minutes to allow flavors to blend. Taste and add salt if needed.

Serve in bowls with toppings of choice and enjoy!

Notes/Results: Done in about 20 minutes, creamy and full of flavor--what's not to like? This soup is filling and full of protein, fiber and other nutrients--making it a satisfying light lunch or dinner dish. I usually use a medium heat salsa but you can adjust the heat level with the salsa you choose, as well as add additional hot sauce if needed. You can also puree the entire soup, but I like the whole beans and pieces of onions mixed in the creamy broth. I topped this batch with a little extra salsa, guacamole and a sprinkle of cilantro, but you can top it any way you like. It's great served with tortilla chips, bread or a cheese quesadilla. Easy and perfect when you aren't in the mood to cook.

There are some friends waiting in the Souper Sunday kitchen--let's take a look.

Joanne of Eats Well With Others has a creamy Roasted Asparagus and White Bean Soup to share and says, "But you can see why a big bowl of hot steaming comfort was necessary, right?  Especially when that comfort involve pureed white beans and potatoes, parmesan cheese, and roasted asparagus.  It's the kind of soup that's not life-changing or mountain-moving.  But just good.  In a reliable kind of way.  And after a morning of absurd Saturday subway antics...reliable really is just what you need."

Debbie of Easy Natural Food made this hearty Mexican Hamburger Soup. She says, "It took me a little while to realize that a “Hamburger Soup” isn’t simply the contents of your hamburger in soup-form (lol!), that “hamburger” is simply another name for ground beef. But then again, I grew up calling ground beef “mince.” So now that I have all that straight in my head….I decided to make my own hamburger soup. But I decided to give it a Mexican twist because I had some salsa on hand, and I really REALLY felt like guacamole."

Carol from There's Always Thyme to Cook has a whole Cinco de Mayo feast featuring a Creamy Chicken Tortilla Soup and Mexican Black Bean Salad, along with Salsa and Fish Tacos. She says that these dishes are "Just some of my all-time favorites to celebrate Cinco De Mayo. I love a good celebration, maybe not authentic but delicious!" Looks like the perfect way to celebrate. ;-)  

Janet of The Taste Space made a healthy grain salad Quinoa with Caramelized Onions and Zucchini. She says, "Legend has it that the Inca army subsisted partially on quinoa, and I see no better way to trek through the Colombian jungles. It is no secret that it is one of my favourite (pseudo)grains. In honour of quinoa, here is a simple yet delicious salad.  I honestly wasn’t expecting much from such a humble set of ingredients, but they worked so well together. Zucchini and thinly sliced onions are slowly pan-fried with thyme to create a lovely caramelized duo."

Finally, Heather of girlichef has a Prosciutto, Parmesan & Arugula Sandwich inspired by the movie Sideways. Heather says, "...nestled inside my picnic basket would be this sandwich wrapped in wax paper.  Soft little ciabatta rolls filled with airy holes sandwiched around salty, seductive prosciutto and thin, pungent slices of parmesan all topped off with some peppery baby arugula and the earthy, muskiness of truffle oil."  

Lovely dishes this week--thanks to everyone who joined in. If you have a soup, salad, or sandwich that you would like to share--just click on the Souper Sundays logo on my side bar for all of the details.

 ***Cookbook and Apron Giveaway: If you are in the U.S. or Canada, you will want to enter my giveaway for a copy of a great cookbook: FoodTrients: Age-Defying Recipes for a Sustainable Life by Grace O and a fun FoodTrients apron. Details for entering and my review of the book are here.

Have a happy, healthy week!

 

Happy Cinco de Mayo! Celebrating with Refreshing Agua Fresca Veraniega and Roasted Garlic Guacamole

Happy Cinco de Mayo! Time to celebrate Mexican heritage and culture and enjoy some festive party food.

Nothing says celebration than a delicious appetizer or pupu and a party-worthy drink. So to honor the Cinco de Mayo holiday theme over at I Heart Cooking Clubs, I selected the simple Roasted Garlic Guacamole and paired it with the Agua Fresca Veraniega, both from Fiesta at Rick's by Rick Bayless. Sure, most people celebrate with a little alcohol but I was intrigued by the combination of cucumber, pineapple, lime, cilantro and parsley in this beverage that Rick calls his "favorite summer soft drink." Besides, I think that a splash of rum or vodka would make this a tasty mojito-like cocktail if you are so inclined.

Rick says, "My favorite agua frescas aren't always the single fruit kind. In fact, the most appealing to me occasionally weave in ingredients that aren't fruit at all, ingredients that take the idea of "soft drink" to a whole new level of refreshment. Which is what you will experience when you make this one: it offers a hint of melon-iness (without having any melon) from the cucumber and the backyard freshness of the herbs, and the deep tropical sweetness of the pineapple. Of course lime is the seasoning that brings it all together."

Agua Fresca Veraniega (Rick's Favorite Summer Soft Drink)

Adapted From Fiesta at Rick's by Rick Bayless

(Makes 3 Quarts or Twelve 12-oz Glasses with Ice)

6 (about 1 1/4 lbs total) mini seedless or Persian cucumbers, peeled & roughly chopped (about 4 cups)

1 (about 3 1/2 lbs) medium pineapple, peeled, cored & cubed (generous 4 cups)

1/2 cup (loosely packed) roughly chopped fresh flat-leaf parsley 

1/2 cup (loosely packed) roughly chopped fresh cilantro leaves

1/3 cup fresh lime juice, plus a little more if needed

1/4 cup sugar, plus a little more if needed

ice cubes (about 2 quarts-small ones are best)

In a blender combine all of the ingredients with 1 1/2 cups water. Blend until completely smooth. (If your blender isn't large enough to hold everything, blend in batches.) Pour into a large pitcher, then stir in 6 cups of water. Taste and add more lime or sugar if you think the drink needs it. Serve in tall glasses over ice.

The Roasted Garlic Guacamole is in the book as part of a "Luxury Guacamole Bar with Help Yourself Garnishes" (how awesome does that sound at a party?!) ;-) but I just wanted a simple bowl of guacamole goodness and this one has a mellow garlic flavor that makes it very scoopable on its own.

Roasted Garlic Guacamole

Adapted from Fiesta at Ricks by Rick Bayless

(Makes 4 Cups)

6 garlic cloves 

6 medium-large (2 1/2 pounds) ripe avocados 

1/2 cup (loosely packed) coarsely chopped fresh cilantro (thick bottom stems cut off) 

2 tablespoons fresh lime juice, plus a little more if necessary 

salt

In a small dry skillet over medium heat, roast the unpeeled garlic until it is soft and blackened in spots, 10 to 15 minutes. Cool, then slip off the papery skins and finely chop.  

Cut around each avocado from stem to blossom end and back up again, then twist the halves apart. Dislodge the pit and scoop the avocado flesh into a large bowl. Add the garlic, cilantro and lime. Coarsely mash everything together.  

Taste and season with salt, usually about 1 teaspoon. Scoop into its serving bowl and cover with plastic wrap directly on the surface of the guacamole. Refrigerate until you are ready to serve.

Notes/Results: Two more winning recipes from Rick. The agua fresca is refreshing and a great combination of flavors. I made two very small changes to the recipe, leaving the peels on my unwaxed mini cucumbers and swapping out the sugar for two tablespoons of local honey. I drank this today both diluted with the water and also full strength as more of a green juice drink. Both ways tasted great and I will try a little coconut rum with my next serving.

I made a half-batch of the guacamole but kept the garlic amount the same because I loves me some garlic. the roasting in the pan makes it nice and mellow and still allows the avocado to shine through. I was going to make my own tortilla chips as I did for the last batch of Tangy Green Guacamole but it was humid today and I was not in the mood to fire up the oven, so just used a purchased multi-grain tortilla chip. Still delicious. I will make both of these recipes again.

You can check out how all the IHCC participants are celebrating their 5th of May by following the links here.

***Cookbook and Apron Giveaway: If you are in the U.S. or Canada, don't forget to enter my giveaway for a copy of a great cookbook: FoodTrients: Age-Defying Recipes for a Sustainable Life by Grace O and a fun FoodTrients apron. Details for entering and my review of the book are here.

 

The Book Tour Stops Here: FoodTrients by Grace O with Strawberry/Peach Tea Chia Frescas (+ a Book/Apron Giveaway!)

We are given only one body and so keeping it healthy by eating a diet full of natural, whole foods is critical to promote a long life full of energy and vitality. FoodTrients: Age-Defying Recipes for a Sustainable Life by Grace O, is a new resource and cookbook for just that purpose.

FoodTrients (2012, FoodTrients Publishing, Hardcover, 152 pages), contains 66 recipes all color-coded and labeled with one or more of the five FoodTrients categories: Antioxidant, Anti-inflammatory, Immunity Boosters, Mind and Beauty and Disease Preventing. Recipes are divided into Starters, Salads, Main Courses, Extras, Desserts, and Drinks. The FoodTrient recipe ingredients include ones that most people will be familiar with like fresh garlic, broccoli, blueberries, and sweet potatoes, as well as some that are less familiar moringa, bitter melon, soursop and jackfruit. Some current popular "super foods" like hemp milk, chia, and acai are mixed in too. For many recipes, access to a well-stocked natural foods store or Whole Foods is helpful, but there are plenty of recipes that can be made from a trip to the supermarket or a local farmers market and most of the recipes seem relatively easy to make. 

Author Grace O, grew up cooking and did it professionally for years, running restaurants and giving cooking classes. She has also spent time studying the healing proprieties of foods and their affect on healthy aging, running several senior healthcare facilities. She says, "Wholesome food have nutrients, which I call FoodTrients, that our bodies need. FoodTrients offer various benefits from anti-inflammatory properties to repairing oxidative cell damage." Drawing on her own experience and building a Board of Advisors in a variety of medical disciplines, she blends the science of nutrition with the art of cooking. (You can read more on the FoodTrients website here.) In addition to the health information included with each recipe there is a Guide to Age-Defying FoodTrients in the back of the book making it a good resource for anyone looking to live and age in the healthiest way possible.

I received my copy of the book a little later than expected so I have not had a lot of time to cook through it yet. On my list to try are Soy Custard Cups, Potato Kale Soup, Apple Barley Salad, Beet and Potato Salad, Green Tea Noodles with Edamame, Buckwheat crepes, Whitefish with Turmeric, Tangy Ginger Dressing, Turmeric Rice, Cranberry Bread Pudding, Acai Sorbet, and Blueberry Hemp Smoothies. I have been experimenting with a bag of chia seeds the last couple of weeks, making different chia puddings, so when I saw the recipe for fruity Chia Frescas, I knew that was the recipe that I most wanted to make to "road test" this book.

Grace O says, "Aguas Frescas are popular refreshing fruit drinks found in Mexico. Some roadside vendors add chia seeds to their drinks for extra texture. When soaked. the seeds develop a soft outer coating, somewhat like tapioca. Chia seeds add more than just a textural dimension to fruit drinks; they also provide fiber and the anti-inflammatory Omega-#s. Their nutty flavor goes well with peach tea and strawberry lemonade. They are also nice mixed into sweetened green tea." 

FoodTrients in this recipe: Anthocyanins / Catechins / Fiber / Omega-3's / Vitamin C 

Chia Frescas 
From FoodTrients, by Grace O 
(Serves 2 or more) 

2 Tbsp white Chia seeds 
1/2 cup water 
3 sliced strawberries 
2 Tbsp lemon juice (about 1 lemon)
2 Tbsp agave nectar or honey (optional) 
1 cup cold water 
1 cup chilled peach tea 
1/4 cup crushed ice 

Soak the chia seeds in the water for 1 hour.  

To make strawberry lemonade, combine the strawberries, lemon juice and agave nectar or honey. Mash with a wooden spoon until the fruit is crushed. Add the cold water and stir well. 

Combine the peach tea and the strawberry lemonade in a pitcher. Add the chia seeds. Top with crushed ice. 

Notes/Results: Refreshing and very good. I have made other chia seed drinks, but this combination of flavors is really delicious. The strawberry, lemon and peach add a summery feeling and the chia seeds are fun to drink through a straw. ;-) I have some texture issues and am not normally not a fan of tapioca or bubble tea but I like the smaller chia seeds. I love the idea of adding them to iced green tea suggested in the recipe information. I added about 1 tablespoon of honey--to keep it a little tart which makes it a perfect warm weather drink. I will make this again.   

FoodTrients is interesting to read through, has helpful information and is full of colorful photos of each recipe. It is a little meat and poultry-centric, especially in the main dish section, for the way that I am currently eating, but I still found plenty to make and easy substitutions could be made to make some of those dishes meatless. It would appeal to anyone looking to learn more about how what we eat effects our health and appearance and wanting to try some new and different ingredients. (You can read what some other bloggers think of FoodTrients, by following the links here.)

***Giveaway!!!***

Need to get some FoodTrients into your life? The author and her publisher have generously offered to send one Kahakai Kitchen reader their own copy of FoodTrients along with a FoodTrients apron (I am so coveting that apron!) 

To be entered in this giveaway, just leave a comment telling me what nutritious ingredient that you have heard about and want to try/experiment cooking with by 11:59 PM (Hawaii Standard Time) Tuesday, May 8th. A winner will be randomly drawn from all applicable entries and announced soon after. (The giveaway is open to readers in US and Canada.) Good Luck!

Note: Review and giveaway copies of FoodTrients were provided by the publisher and TLC Book Tours. I was not compensated for this review and as always my thoughts and opinions are my own.