Monday
Jun172013

Happy 3: Tropical sorbet pops for the birthday 'girl'

These tropical sorbet pops are dairy-free and fruit-full. Photos by NCR

The Concentric Circle turns 3 today! 

It's surreal to me that this website has been in existence for three years. Time truly does fly when you're having a blast. 

As most of you know, I do this for one reason and one reason only: I love it.

Cooking, writing recipes and keeping this blog running puts some of the wee!!! in my weeks. Seriously, this is fun!

It makes me smile each time one of you tells me a post made your dinner party tastier, your lunch easier and your life healthier. Thank you to everyone who reads, experiments with the recipes, and shares my philosophy on the concentric relationship between food and health. 

In celebration of birthday number 3, I made a fun dessert that's dairy-free, fruit-full and summer-approved.

These sorbet pops are made with frozen fruits and unsweetened coconut milk. I think the fruit is sweet enough on its own, but you can certainly add a touch of honey or agave if you like things a bit sweeter.

The sky's the limit when it comes to what fruits to use and what to dip these in. Mini-chocolate chips would be fantastic around banana pops. Dried blueberries would be delicious around berry pops. I like toasted coconut, chopped nuts and--my absolute favorite--colored sprinkles around these tropical sorbet pops. 

Use this recipe as a method, and make it your own!

Tropical Sorbet Pops
(Makes about 2 dozen miniature pops)

1 cup frozen diced mangoes
1 cup frozen sliced bananas
1 cup frozen diced pineapple
1/2 cup unsweetened coconut milk
Honey or agave (optional, add only if you like more sweetness)
Toasted coconut, chopped pecans, sprinkles or whatever toppings you like
24 lollipop sticks  

Place the fruit in a food processor. Pulse a few times and then begin pouring the coconut milk into the feed tube. Turn the food processor on, and process until the fruit is smooth. Taste the sorbet. If it's not sweet enough for you, add honey or agave until it reaches the desired sweetness. Process again. 

Scoop the sorbet into a glass bowl, cover with plastic wrap and freeze for two hours.

While the sorbet is freezing, cut sheets of plastic wrap into 24 2-inch-by-2-inch squares. Set aside.

Remove the fruit mixture from the freezer. Use a melon baller to scoop out the spherical pops. Roll each ball in your topping of choice and place on a lollipop stick. Immediately wrap the sorbet pop in a plastic-wrap square, and return to the freezer. Repeat until all the pops are done.

Freeze the pops for at least an hour before serving.

Related posts on The Concentric Circle:

 

Sunday
Jun162013

Cocktail Recipes: Citrus seccos and rubies

Photos by NCR

 

 

 

 

 

 

 

 

 

 

 


Citrus
is synonymous with summer. It's bright flavor matches the sunny weather.

Both of these ice-cold cocktails contain generous amounts of fresh-squeezed, vitamin-C-rich citrus, making them refreshing additions to summer cocktail parties or barbecues.

These recipes were created to yield two cocktails each, which makes it easy to double, triple or quadruple the ingredients, depending on how many you need--or want. 

Citrus Seccos
(Makes 2 cocktails)

1 cup fresh-squeezed orange juice
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
2 cups cold prosecco
Sliced orange (for garnish) 

Combine the orange, lemon and lime juices in a small pitcher. Pour equal amounts into the glasses you're serving the cocktails in. Chill the juice-filled glasses in the refrigerator for an hour. Once chilled, top with prosecco. Add sliced oranges to each cocktail for garnish. Serve.

Rubies
(Makes 2 cocktails)

2 cups fresh-squeezed pink grapefruit juice
The juice of 2 limes
1/4 cup fresh raspberries
1/4 cup dried cranberries
4 ounces cold, premium vodka
6 ice cubes, plus more for the glasses

Place all ingredients in a Vitamix or other high-powered blender. Blend until the ice, raspberries and dried cranberries are completely blended into the liquids. (It will be liquidy, not frozen like a daiquiri.) Pour the cocktails into frozen glasses, and float additional ice cubes in each drink. Serve.  

Related posts on The Concentric Circle:

 

Wednesday
May292013

Recipe: Roasted white corn with chili-lime butter

Photo by NCRCorn season is here in California. Although it grows from May until October, it's at its peak during the months of June and July. It not only tastes best during this time, it's also inexpensive. 

This week, my local farmer's market had plenty of organic white corn available a reasonable price, so I stocked up and whipped up this side dish.

The tart lime zest and smokey chili powder complements the sweet corn. And by using a roasting method--verses grilling the corn--there's no worry of the husks catching fire. They'll lightly brown in the oven and stay in tact, making them the perfect corn holders. 

Roasted White Corn with Chili-Lime Butter
(Serves 4)

4 ears organic white corn, husks on and silk removed
1 tablespoon olive oil
2 small cloves garlic, minced
4 tablespoons softened organic pasture butter
1/2 teaspoon organic fresh lime zest
1/2 teaspoon chili powder

Place the butter in a small bowl and leave it on the counter so it can soften. It usually takes about 45 minutes to an hour to soften. 

Preheat the oven to 350 degrees Fahrenheit. 

Pull back the husk on each ear of corn, and remove the silk. Rewrap the husk around each ear of corn. Place the corn directly on the middle rack of the oven. Roast for 30 minutes, turning occasionally. 

Meanwhile, pour the olive oil in a small pan over a medium-low heat. Add the garlic, and cook for 1 minute, stirring constantly so the garlic doesn't burn. Remove the garlic from the pan, and set aside to cool. 

Once the garlic is cooled, add it to the softened butter. Next, stir in the lime zest and chili powder. Set aside. 

Once done, remove the corn from the oven. Peel back the husks and spread 1 tablespoon of the chili-lime butter on each ear of corn. Serve. 

 

Tuesday
May212013

8 healthy snacks to keep in your desk

A sampling from the desk-worthy lineup. Photo by NCRFlash drives, sticky notes, paper clips and pens fill one of my desk drawers. Healthy snacks overtake the other, more important drawer. 

I like to think of those snacks as protection plans against blood-sugar dips, brain fade, chronic illness and even weight gain. 

If you're looking for healthy nibble ideas, consider stashing these eight inside your desk.

1. Freeze-dried peas: Peas are fatigue-fighters. For this reason, they're a great antidote to the 3 p.m. slump. Freeze-dried peas contain all the health benefits of the fully hydrated versions. The freeze-drying process, which removes more than 90 percent of the moisture, gives them a longer shelf--or desk--life, without additives and perservatives. One cup of these puppies boasts 9 grams of protein. They're also high in fiber, folic acid and iron, as well as vitamins B1, B3, B6 and C. I like Archer Farms freeze-dried peas, which are sold at Target stores.

2. Roasted plantain chips: When I get a crunchy-starchy-salty craving during the workday, I reach for a handful of roasted plantain chips. Like bananas, plantains are rich in potassium. They're also a great source of vitamin A, which supports eye sight. That's good news for those of you who stare at computer screens all day. If you want to make your own, Martha Stewart has a tasty--and easy--recipe. You can also find prepackaged versions at your local grocery store. If you're buying a store-bought varietal, just be sure they're roasted and not fried.  

3. Dried fruit: According to Science Daily, snacking on raisins three times a day may significantly lower blood pressure. Other healthy dried fruits include apricots, apples, mangos, figs, cherries, papaya, blueberries, black currants, plums, pears, tomatoes and goji berries. Try to buy unsulfured versions, if you can find them. Avoid dried pineapple, cranberries, bananas and watermelon, unless you're positive they haven't been coated with added sweeteners. 

4. Dark chocolate: There are some workdays when you need chocolate, and nothing but chocolate will do. The good news: Dark chocolate is good for your heart and brain. It's high in potassium and copper, which protect against stroke and cardiovascular disease. Dark chocolate is also packed with antioxidants, which rid your body of free radicals. To receive its maximum benefits, buy quality dark chocolate that's at least 70 percent cacao and contains no high-fructose corn syrup. Check out Chuao Chocolatier's Origins Bar, made with 77 percent cacao from Venezula. 

5. Kale chips: Is there a vegetable more trendy than kale? It seems as though every restaurant on planet Earth is serving kale these days. Good for kale. It deserves the spotlight, even if for no other reason than its vitamin K percentages. They practically touch the stratosphere. Vitamin K regulates normal blood clotting, making it a necessary nutrient for injury response, according to Dr. Andrew Weil, who's based in Tempe, Ariz., and specializes in integrative medicine. Vitamin K also assists in transporting calcium throughout the body, and therefore is beneficial for bone health. Like other green vegetables, kale is also high in vitamins A and C. Vitamin C has been shown to fight free radicals associated with stress. Rhythm Superfoods' Mango Habanero Kale Chips are bull's-eye desk food. They're crunchy, spicy and sweet--and 100 percent organic.

6. Fresh fruit and vegetables: Fresh fruits and vegetables are the foundation of a healthy diet. The United States Department of Agriculture recommends consuming seven to 13 servings of fruit and vegetables per day. For a person eating a 2,000-calorie diet, that equates to nine daily servings, or 4 1/2 cups of produce. (The Center for Disease Control and Prevention has a calculator you can use to obtain your calorie needs based on your age, sex and activity level.) Fresh fruits and vegetables prevent some types of cancer. And the heart receives maximum benefits from fresh produce, according to the Harvard School of Public Health. Some of my favorite desk-drawer-friendly fruits and veggies are bananas, oranges, pears, apples, tangerines, mangos, avocados, carrots, cherry tomatoes, celery, zucchini and asparagus. Asparagus is high in folic acid, which is a mood stabilizer. 

7. Nuts & nut butters: Research shows that people who eat healthy fats often weigh less than those who don't. Your body needs good fats, found in nuts and nut butters, fish and avocados, to function properly. These fats help you absorb vitamins A, D and E. They're also good for your brain. When selecting nuts, aim for raw, unsalted nuts. Check out Livestrong.com for serving-size suggestions. When choosing a nut butter, ensure the ingredients on the label include only one ingredient: the nut used to make the nut butter. You don't want added sugar, oils or ingredients you can't pronounce blended in. MaraNatha, which is sold at most grocery stores, has an organic raw almond butter in creamy and crunchy varietals. There are 17 grams of fat and 7 grams of protein in two tablespoons. 

8. Organic instant oatmeal packets: Whether you need a mid-morning tide-me-over or an afternoon pick-me-up, organic instant oatmeal packets are up to the task. Each serving contains 8 grams of protein and 6 grams of fiber. Look for brands that don't add sugar to the oats. Nature's Path Original Oatmeal contains no sugar, just a touch of sea salt. To jazz it up, sprinkle nuts, dried fruit and sliced banana on top. 

What snacks do you keep in your desk? 

Related post on The Concentric Circle:

 

Monday
May132013

Recipe: Curry & apricot tuna salad

Each serving of this tuna salad comes equipped with about 8 grams of protein. Bonus: Your cat won't mistake it as dinner. Photo by NCRLet's be honest: By itself, canned tuna tastes kinda like the cat's dinner. The smell and texture follow suit. I don't know about you, but sharing a feast with Whiskers isn't something I aspire to.

And so we have the biggest challenge of cooking with canned tuna: finding a way to mellow out the briney, fishy canned tuna flavor and smell while also improving its mouth feel.

My favorite way to do just that? Add dried apricots, crunchy celery and green onions, bright lemon juice and flavorful curry powder. 

To cut back on the fat traditionally found in tuna salad, I use only a tablespoon of mayo. The rest of the creaminess comes from nonfat greek yogurt. I also like to add in a few slices of my favorite cheese, which further balances the tuna's flavor. Instead of serving it on bread, I pile this tuna salad on top of cold butter lettuce leaves, which serve as crunchy, gluten-free delivery systems.

The finished product tastes, smells and feels nothing like cat food. Success.  

Curry & Apricot Tuna Salad
(Serves 2)

1 5-ounce can wild albacore tuna packed in water
1/4 cup plain, nonfat greek yogurt
1 tablespoon mayonaise
1 teaspoon fresh lemon juice
1/2 teaspoon curry powder
10 unsulfered dried apricots, diced small
1/3 cup chopped celery
Freshly ground black pepper
Kosher salt (optional)
4 large leaves of butter lettuce
8 slices of manchego cheese (or your favorite cheese)
1 chopped scallion (for garnish) 

In a medium-size bowl, mix together the tuna, yogurt, mayonaise, lemon juice and curry powder. Add in the celery, apricots and several grinds of fresh black pepper, and stir to combine. Taste the tuna to see if it needs additional salt. Add salt to taste. 

Arrange two leaves of lettuce on each plate. Add two slices of cheese on top of each leaf. Scoop approximately 1/4 cup of tuna salad on top of the cheese slices. Repeat. Garnish each one with scallions and serve.