Monthly Archives: September 2014

AHHHHHHhhhhhh that feels SO good

stretching

I thought it was only for when I wake up, or before or after I run?  No?   Why should I stretch all day?

If you have an exceptionally tight area in your body, like your hamstrings or shoulders, I give you an A-plus for stretching after your cardio or strength training. Unfortunately a few minutes of stretching once a day is not enough time to really loosen those chronically inflexible areas. It is important to take the time to stretch and lengthen those troubled tight zones at least a few times a day.

Try to incorporate stretches into your daily routine at least three times. Why not take a stretch break along with your coffee breaks?

Don’t overdo it and if you feel pain stop the stretch immediately.  For this or any other exercise routing please consult your physician or expert for advice on proper form and safety.

Now that’s delicious…….

Leek fritters with minted yogurt……yummmmmmmmmm……

 

Post image for Summer CSA Recipes: Leek Fritters with Minted Yogurt

3-4 Leeks
I bunch Spinach
¼ cup Olive Oil
1 tsp Kosher Salt
1 cup Flour
2 Eggs
½ stick Melted Butter
½ cup Milk
1 tbsp Baking Powder
1 tsp Coriander
1 tsp Cumin
¼ tsp Cinnamon
1 pinch Clove
¼ tsp Chili Powder
1 tsp Red Chili Flakes

1 cup Greek Yogurt
½ cup Chopped Mint
½ cup Chopped Parsley
2 cloves Garlic
Juice from 1 Small Lemon
½ tsp Salt

Start by making the sauce. The flavor gets better if it sits while making the fritters. Combine the yogurt, mint, parsley, garlic, lemon juice, and salt in a food processor until smooth. Cover with plastic wrap and reserve for later.

Remove all of the dirt from your produce. Chop the leeks and spinach into thin, half-inch pieces. Heat a large frying pan with olive oil and sauté the leeks with salt until soft. Add the spinach and heat until wilted. Set aside to cool. In a large mixing bowl combine the flour, eggs, butter, milk, and baking powder with a whisk until smooth. Stir in all of the spices and cooled greens until evenly combined. This is your batter, fry them up just like little pancakes until golden brown on both sides. Serve warm with the minted yogurt sauce. Enjoy!

Rub my feet…..please?

Feet

Have you ever had a reflexology treatment? It is  A M A Z I N G !  Reflexology is an ancient healing art that arrived in the United States in the early 1900’s.  The origin is not clear but some credit the ancient Egyptians for its birth, while other sources credit the Greek’s (everything started with the Greeks right?)

Reflexology is an alternative healing art form that involves applying pressure to the feet, hands or ears on specific points that correspond to body parts or systems.  The intended effect is to stimulate the body’s natural energy, or Qi, to accelerate healing, promote general well being and to relieve stress.  Whatever the effect is, most receivers will tell you that it FEELS FANTASTIC.  You be the judge!

etant has some amazing practitioners that would love to give you an incredible reflexology treatment; whether it is your first one, or if it has just been TOO LONG since your last session.  Call or go online to book one today!

Corny……

corn

 

Guess what?   It’s corn season…..how fantastic is that!!!!!!  Here are some suggestions to get the most enjoyment from an early summer favorite in New England.

Mexican-Style Grilled Corn

Ingredients:
  • 1/4 cup crème fraîche
  • 1/4 cup light mayonnaise
  • 1/2 teaspoon fine sea salt
  • 2 canned chipotles in adobo sauce, seeded
  • 6 ears corn, husked
  • 1/2 cup queso fresco or grated Parmigiano Reggiano
  • 1/8 teaspoon cayenne pepper
  • 1 lime, cut into wedges

Preheat a grill to medium-high heat. Meanwhile, put crème fraîche, mayonnaise, salt and chipotles in adobo in a food processor and pulse just until smooth; transfer to a bowl. Generously brush mixture on corn and grill, turning occasionally, until deep golden brown, 7 to 9 minutes.

Brush remaining crème fraîche mixture on corn, then sprinkle all over with queso fresco and cayenne. Serve with lime wedges on the side to squeeze over the top.

Coconut-Ginger Corn on the Cob

Ingredients:
  • 1 (15 ounce) can light (reduced-fat) coconut milk
  • 2 inch piece fresh ginger, thinly sliced
  • 1 tablespoon lime juice
  • 6 hot boiled sweet corn ears
  • 1/4 cup chopped fresh cilantro

Place coconut milk and ginger in a medium saucepan and bring to a simmer. Lower heat and cook at a bare simmer until the milk is reduced by half, 25 to 30 minutes. Strain milk into a cup and stir in lime juice. Pour a few tablespoons of the mixture onto a plate and roll hot corn in it to coat. Serve garnished with cilantro. Leftover coconut sauce will keep refrigerated 3 to 4 days.

Yummy!   enjoy…..

Yogurt can do all that?

YogurtYogurt is very versatile, but maybe you need some new ideas?  Try these:

1. Boost your breakfast. Eat it straight with your favorite fruit as usual, OR spread on toast instead of cream cheese or butter!

2.  Use in Salad Dressing.  Add oil, salt, pepper, cider vinegar or shallots and have an instant creamy dressing for your favorite salad.

3.  Replace your mayo.  Lighten up chicken salad, dips or spicy crab salad on toast.

4.  Try in a marinade.  Yogurt has built in enzymes that break down proteins and tenderize meats and fish.

5.  Just add a Dollop!  To almost anything yogurt is a great accent as a finishing touch…try it on roasted veggies, grilled meats, eggs or sauteed greens.  Mix in toasted spices, chiles, or fresh herbs to boost the flavor.

6.  Swirl into soups.  Add creaminess and body to any soup.  Stir in some Greek yogurt right before serving.

7.  Creative App or Dessert.  Greek yogurt, sliced fruit ( figs are awesome) top with honey and toasted pine nuts….YUMMY!

Be creative and enjoy….