Clean

I have been feeling a bit tired lately and I am sure it is due to too much "tasting" (eating all) sweets while at work. Sugar will do that do you, next thing you know you hooked. So, I decided to give sugar a rest and cleanse my body using Dr. Junger's book Clean as a guide. His cleanse is a 21 day cleanse that is really doable because you still eat and have enough energy to keep going about your daily routine. What this cleanse does is essentially cut out all the foods and substances (i.e. dairy, gluten, meat, , processed foods, sugar, alcohol or caffeine) that interfere with the detoxification process. I am on day four )17 to go)of my cleanse wohoooo! Last night I had the most delicious miso soup with shitake mushrooms and watercress, I thought I'd share with you. Enjoy!



You can eat this as is or add extra vegetables if you would like (zucchini, carrots)
Miso Soup with Watercress
adapted from Goop

SERVES: 4
TIME: 30 minutes

Ingredients
6 cups of water
30 grams of dried bonito flakes
3 or more dried shitake mushrooms (you can buy them pre-sliced)
6 Tbsp of miso paste, whatever kind you like—sweet white miso makes a nice, light soup while aged barley gives a full, robust flavor (i like to use both)
2 cups watercress leaves

Heat the water in a small soup pot and when bubbles form around the edge, add the bonito. Turn the heat down and simmer for two minutes. Turn off the heat and let the broth sit for five minutes. Strain the broth into a clean pot, discarding the bonito. Add the shitakes and wakame to the broth and simmer over low heat for 20 minutes. Remove the mushrooms (you don't have to do this is they are already pre-sliced). Discard the thick stems from the mushrooms, thinly slice the caps and slip them back into the soup.
In a small bowl, combine the miso paste with a bit of the broth and whisk to combine. Pour the mixture back into the pot and let the soup simmer, being careful not to let it boil. Add the watercress at the last minute, just to wilt it, and serve.

Image via Goop

Fall has arrived

I have been busy working and also finishing up my website which I can hopefully (crossing fingers) share with you next week.
I leave you today with this list of Ten Human Needs:

affection
creation
freedom
identity
idleness
participation
protection
subsistence
transcendence
understanding

Ten human needs as identified by leading Chilean economist Manfred Max-Neef.

Image unknown

Swiss Cheese

I had the chance to visit a very special lady, my aunt Tesie who now lives in Basel, Switzerland. It was a wonderful trip filled with cheese, lots of laughter, late late night talks, and of course chocolate. Here are some images from that trip. Here she is looking lovely. Love you.



Images from the world famous SPRUENGLI





We took a day trip to Strassbourg, (because you can do that sort of thing if you live in Basel) and tasted some incredible foie gras, nut bread and Alsatian wine.



Lovely



Danke schön!

Nati's Grilled Pizza

Where did this summer go?! To say it flew by is an understatement. I already miss the warm summer days.I feel so lucky that we were able to spend so much time out in Long Island enjoying the beach, sand, sun, lazy mornings, lots of grilling and cooking with farm stand produce. I have been cooking so much and I apologize for not writing all about it here. I made this absolutely delicious snack with some beautiful eggplants I got at the farmer's stand. I also made tons of ceviche using fresh fish, guacamole, lots of grilled fish and a new carrot salad with minced lamb that has quickly become a standard go to dish.
One of my favorite discoveries this summer, was grilled pizza. The recepie came via my dear friend Natalia, she made it several times for the family she was private cheffing for this summer. I know, dough, kneading etc seems like a lot of work, but please trust me this is such a simple dough recipe and from then on it is basically assembly method. If making the dough stops you from trying this, then simply buy a prepared dough from the supermarket, i am sure it will be equally mouthwatering.

Here I am grilling and chilling



And Voila! Another closeup of la pizza!


For the Dough:

2 3/4 c bread flour
1/4 c semolina flour
2 t rapid rise (instant) yeast
1 1/2 t sea salt (not coarse!)
1 c cold water
3T EVOO

-Combine ingredients up to the salt in food processor
-Pour the water -pulsing in the food processor until it forms a ball
-knead for 2 minutes, let rise in an oiled bowl for 1.5 hrs
-flatten, oil the dough on both sides, and place on a hot grill until it bubbles a bit
-flip, add the tomato sauce, tomato slices and the cheese and close the grill for about five minutes.
ENJOY!

My Brother, The Chef

One of my younger brothers became a chef, a "real chef":) as opposed to moi a "natural foods - hoity toity - granola chef" not really. In anycase, the restaurant he works at, Marcel's, has been ranked #1 restaurant in DC by Zagat 2011. I am so proud of you teddy bear and all your hard work, we all are. Congraturations! Love you!

What we ate last night...

I'd like to share with you (because I am sure you would enjoy it so much!) this wonderful recipe my dear friend Emily passed on to me the other day, and I've been wanting to make for a while Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika Finally, last night I got around to it, it makes a perfectly satisfying and delicious weekday dinner. I didn't change a thing in the recipe except I used boneless chicken and please make sure you use sweet smoked paprika (pimenton de la vera), the real deal makes such a difference. Serve it with a simple mixed green salad with lemon, olive oil drizzle, salt and pepper for a full meal.
Since I had a little time in my hands, seeing Mr. A was taking his routine nap before dinner (he is working so hard) I decided to surprise him with a little dessert I quickly whipped up. I made maple yogurt olive oil pound cake and dresses it with some deliciously in season plums and fresh figs.





Maple Yogurt Olive Oil Pound Cake
Recipe adapted from Food52, I used 1 tsp (vs. 1.2 tsp lemon zest) and Olive oil instead of 'oil' and it turned out so moist and delicious with just a hint of olive oil, subtle.

Serves 1 cake
1/2 cup grade B maple syrup
3/4 cups yogurt, preferably not nonfat
1/4 cup sugar
3 eggs
1 teaspoon vanilla
1 teaspoon lemon zest
1.5 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup oil or olive oil

1.Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2×4 1/2×2 1/2-inch metal loaf pan.
2.Combine syrup, yogurt, eggs, sugar, vanilla, and lemon zest. Stir or whisk to combine. In a separate bowl, combine flour, baking powder, and salt. Add to wet ingredients and stir to incorporate. Add oil, and fold gradually until oil absorbs into the batter.
3.Pour batter into prepared loaf pan. Place pan on baking sheet in oven and bake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely.

(first image bon appetite, second image food52, and last image by truly yours, can't you tell)

Where I've Been...

I cannot believe it's been almost five months since I was last here! Where have I been...mmm I wish I could say something more glamorous but it's simple, work, working. Life has been hectic and very full. I am not complaining, life is good, but with work in full swing it left me little time to be here and do this thing I love. I miss P&P and I am back and making a commitment to show up and not let work take over. It's been a wonderful summer full of BBQ's and sandy strolls and cooking a lot for friends and for Mr. A. Will be posting some images later.

(Red balloon film still, via Lolita)