Tag: lemon

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Blood Orange and Ginger Sorbet

Much as I’ve loved this late and lurid winter we’re having in DC, I’m off to warmer weather. In an attempt to transport you to the places where people wear shorts and sip margaritas beachside this time of year, I thought I’d share with you a recipe for a refreshing sorbet. Personally, I’d eat this regardless of freezing temperatures so long as there’s a bathrobe and space heater nearby, am I right?!

While you might not be ready for this chilly concoction just yet, you should definitely bookmark the recipe or print it because blood oranges and ginger are two superfoods you don’t want to miss out on. Blood oranges are high in vitamin C, potassium, dietary fiber, carotenoids, and polyphenols like your standard oranges, and also have the added benefit of anthocyanins–powerful antioxidants which fight disease and inflammation. Ginger, one of my all-time favorite superfoods, is widely used to treat nausea, flatulence,stomach upset, and morning sickness. Ginger has also been linked to relieving the symptoms of upper respiratory tract infections, bronchitis, coughs, menstrual cramps, arthritis, and muscle pain. This super-root is as close to a homeopathic panacea as I’ve seen.

MOARfit by Amy RIzzotto | Blood Orange and Ginger Sorbet

Blood Orange and Ginger Sorbet

Ingredients:

  • 4 pounds blood oranges or other oranges
  • 1 1/4 cups water
  • 3/4 cup sugar
  • 1 ½ Tbs orange zest
  • 1 Tbs grated ginger
  • Juice of one Meyer lemon

Directions:

  1. Finely grate the zest of two oranges, 1 lemon, and about 1½” of peeled, fresh ginger root.
  2. Combine 1 1/4 cups water, sugar, zest and ginger in heavy medium saucepan. Stir over high heat until sugar dissolves and syrup boils; remove syrup from heat to cool.
  3. Peel oranges and remove all pith, strings, and seeds. Transfer oranges and lemon juice to a blender or food processor; puree until smooth, about 30 seconds. Measure 4 cups orange puree and mix into orange-lemon-ginger syrup (reserve any remaining puree for another use—hello bold an beautiful smoothies!).
  4. Cover orange mixture and refrigerate for at least 6 hours and up to 1 day to blend flavors.
  5. Process orange mixture in ice cream maker according to manufacturer’s instructions. Transfer to a container, cover, and freeze.
  6. Eat within a week for best results.
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Cucumber Feta Salad with Lemony-Dill Dressing

Sometimes I like to play this game in winter where I turn on my space heater, put on reggae music and pretend it’s not frigid and frightening outside. If I were an animal, I might be a bear considering I have a innate desire to hibernate when temperatures drop, sidewalks turn into ice skating rinks, and my legs start to look like alligator tails. During one of these recent exercises in wistful imagination, I decided that creating a summery salad in the dead of winter would make me feel just a little bit brighter on what was an otherwise gloomy day.

MOARfit by Amy Rizzotto Cucumbers

Cucumber met feta. Feta met dill. Dill danced with yogurt, lemon and garlic. What resulted was an easy, tasty and refreshing January-denial salad. Dill does have its winter merits as it’s loaded with immune system-boosting vitamins A and C. I hope this recipe transports you to a sunny beach somewhere and leaves you feeling nourished, both body and soul.

MOARfit by Amy Rizzotto Cucumber Feta Salad with Lemony-Dill Dressing

Cucumber Feta Salad with Lemony-Dill Dressing

[makes approx. 6 side-dish servings]

Ingredients:

  • 1 cup of feta cubes
  • 5 small Persian cucumbers (or 2 regular)
  • ¼ cup plain yogurt (I used nonfat)
  • 2 small cloves of garlic (or 1 big)
  • Juice of 1 lemon
  • 2 Tbs olive oil
  • ¼ cup fresh dill
  • Freshly ground black pepper to taste

Directions:

  1. Cut cucumbers into half rounds (or however you like your bite-size pieces to look). Toss together in a large bowl with feta cubes*.
  2. In a separate small bowl, whisk together yogurt, lemon juice, minced garlic, chopped dill, olive oil and black pepper to taste. Resist any temptation to add salt as feta is quite salty already.
  3. Add dressing to feta and cucumber and toss to combine.
  4. Top with fresh dill and a few cherry or grape tomatoes if you have them on hand. Bon apetit!

*Note: I used block feta, which is cheaper and holds its shape better than pre-cut or crumbled feta. The block I cut up was about 3 cubic inches.

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Curried Hummus

Washington, D.C. is bursting with countless fabulous tapas restaurants. The 14th street corridor alone hosts Barcelona, Estadio and Masa 14. While these places are all delicious and buzzing with energy, sometimes it’s nice to have the small plate experience–you know the kind where you can eat lots of different things and not feel stuffed–in your own home.

One of the easiest and healthiest tapas you can make is hummus. For me, hummus is never boring, but if a traditional blend is too bland for you my recommendation is to spice it up. I don’t just mean the spicy pepper, make-your-upper-lip-sweat kind of spice, I mean any spice(s) you love.

Topping my most loved list are, turmeric, cumin and curry–in no particular order. When I discovered the west Indian spice blend Muchi curry powder at Whole Foods, it was a game changer. Muchi is a spicier version of curry powder cut with a blend of turmeric, cardamon and other aromatic spices. I look for as many ways to use this spice combo as possible and my latest creation is this Curried Hummus.

Curried Hummus | MOARfit via www.moar-fit.com

Since you’re making this hummus from scratch there are no preservatives just whole, healthy, real foods. Garbanzo beans serve as the foundation, both in terms of consistency and nutrient density. Like all beans, garbanzo beans (aka chickpeas) are an excellent source of immune-boosting and figure-friendly dietary fiber.

And as long as you have a food processor, this recipe could not be easier. Just drop all ingredients inside, blender, scrape into an air-tight container and, voila, you have a healthy tapas or mid-afternoon snack (carrots not included) for up to a week when stored in the refrigerator.

Curried Hummus | MOARfit via www.moar-fit.com

Curried Hummus

{makes 8 servings}

what you’ll need.

  • 1 can garbanzo beans, rinsed and drained
  • 1 Tbs tahini
  • 1 Tbs Muchi Curry Powder (available at Whole Foods)
  • 1/2 tsp salt
  • 2 small cloves of garlic
  • Juice and zest of one lemon
  • 1/4 cup olive oil
  • 1 Tbs sherry vinegar

how to make it.

  1. Combine all ingredients in a food processor. Add a little water if it’s too thick for your liking.
  2. Enjoy! (yes, it’s that easy)

Originally published on The DC Ladies blog September 3, 2014.

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Kale Salad with Meyer Lemon, Pomegranate and Cumin Dressing

Sweet and smoky. Tangy and herbal. Light and rich. My Meyer Lemon, Pomegranate and Cumin Dressing takes kale salad to another level. I know, sometimes I’m not so humble. Seriously though, my dear friend Jeanine can attest that this salad dressing is all those things and then some. Add a  handful of pistachios and dried cherries to the mix and you have a healthy side dish for all your summer meals and an easy contribution to any cookout.

If you read last week’s post (Pomegranate Power Bites), you probably already picked up that I’m on a pomegranate molasses kick. How could I not be? The stuff is packed with the powerful immune system-boosting antioxidant, vitamin C. It also contains several B vitamins which help your body produce energy and maintain healthy muscular, cardiovascular and nervous system function.  It’s also super flavorful so a little goes a long way!

KALE SALAD WITH MEYER LEMON, POMEGRANATE AND CUMIN DRESSING

Pomegranate Cumin Dressing

For the dressing:

  • 1/2 cup olive oil
  • Juice of 1 Meyer lemon
  • 1 Tbs apple cider vinegar
  • 3 Tbs pomegranate molasses
  • 1 Tbs cumin
  • 1/2 tsp pink Himalayan sea salt
  • 1/4 fresh basil leaves

For the salad:

  • 6 cups kale, de-stemmed and chopped
  • 1/4 cup roasted, unsalted pistachios
  • 1/4 cup unsulphured tart cherries
Directions:
  1. Dress 6 cups (or heaping handfuls) of chopped kale with 2/3 of the dressing – set the rest aside for serving.
  2. Massage the kale leaves for a minute then cover and refrigerate for at least one hour (and up to 24).
  3. When ready to serve, add in the pistachios and dried cherries. Add what remains of the dressing to taste.
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MOAR’s Healthy GB Fries w/ Lemon Aioli

Inspired by a recent article in the NYT by one of my food idols, Mark Bittman, I decided to break open my glass jar of garbanzo bean (GB) flour and make something out of the ordinary. I purchased the flour a while back because I loved the idea of using it as an alternative to white or wheat. GB flour is not only gluten-free but has 21% of your DV for dietary fiber, 10% of your iron, and 6g of protein per serving. Compare that to whole wheat flour’s 12%, 8%, and 4g respectively (white flour doesn’t even hold a candle), and GB flour takes the perverbial cake.

Don’t get my wrong, these babies are still fried (though grapeseed oil keeps them light and crispy) but they’re an excellent nutritional alternative to the golden arches or BK. Give them a try and I promise you won’t want anything to do with the French kind.

Garbanzo Bean Fries w/ Lemon Aioli

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What You’ll Need:

  • 1 1/2 cups garbanzo bean (GB) flour
  • 3 cups water
  • 2 tbs olive oil
  • 2 tbs Herbes de Provence
  • Salt & pepper (to taste)
  • Grapeseed oil (amount depends on pan size, for frying)

How to Make Them:

  1. Grease an 8-by-8 baking dish with some oil or spray.
  2. Boil 3 cups of water in a medium saucepan.
  3. Put the GB flour in a large bowl and when the water comes to a boil, slowly add it to the bowl. Whisk constantly as you pour to prevent lumps. (Tip: you can also do this in a KitchenAid standing mixer if you have one. If you do it by hand–as I did in the featured photo–the batter will inevitably have a lump or two.)
  4. Scrape the mixture back into the same saucepan you used, add a little salt and pepper, and bring it to a boil (it should take just a couple minutes). Reduce it to a gentle simmer, add in the 2 tbs of olive oil, and cook for one more minute.
  5. Scoop your doughy mix into the baking dish and spread it into an even layer, which should be about 1/4-1/2 inch thick. Let it cool all the way then cover it with plastic wrap. Refrigerate for at least an hour or as long as a day.
  6. Heat at least 1/4 inch of grapeseed oil in a large skillet over medium. Let it heat until a drop of water makes the oil hiss and spit (stand back!).
  7. Slide the chilled dough out onto a cutting board (this is why you greased the pan) and slice the GB mixture into the shape of fries. These don’t have to look perfect–think handcut or as my Italian familia would say, al rustico! Pat dry with a paper towel to remove any excess moisture.
  8. Working in batches, gently sliding them into the hot oil. Nudge them around occasionally until they’re golden all over, cooking for about 4 to 5 minutes.
  9. Transfer your fries to paper towels (removing the excess oil) and immediately sprinkle with salt, pepper and Herbes de Provence. Serve immediately for the tastiest results.

Lemon Aioli

What You’ll Need:

  • 1 cup organic mayonaise (you can go reduced fat here if you like)
  • Zest of one lemon
  • Juice of half a lemon
  • 2 cloves of garlic

How to Make It:

  1. Combine all ingredients in a food processor and pulse until the garlic is well-blended. If you don’t have a food processor, you can easily do this by hand–just mince the garlic before mixing.
  2. Cover and let marinate in the refrigerator for at least one hour.

My GB Fries and Lemon Aioli make for a great appetizer or side dish to my homemade Quinoa Black Bean Zucchini Burgers. Enjoy these tasty bites with no guilt and maybe even your favorite icy brew. A wise woman once said: “everything in moderation, including moderation.”

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My Top 5 Green Smoothie Recipes

It’s officially Cherry Blossom season here in the District, which means spring (real spring, not teaser spring) is just around the corner! To honor the onset of my favorite time of year in DC, I thought I’d share 5 of my favorite “Greenie”recipes. My Greenies are healthy vegan  smoothies that bring together fruit, dark leafy greens, plant-based protein and nutritional superfoods in one tasty and satisfying blend. At under 400 calories for 16oz of smoothie (that’s two full glasses!), all of these recipes are are great way to start your day. They’re also packed with dietary fiber (thanks to the flaxseed and chia seeds in there) and protein to keep you full and focused. Best of all, they have anywhere from 3 to 5 servings of fruits and veggies so by the end of breakfast you’ll have either met or surpassed your recommended daily intake. Now, that’s no excuse to eat junk for the rest of the day, but it is mighty nice to know that you’re giving your body much of what it needs for optimal function from the get-go. Also, studies show that if you start your day with a healthy breakfast you’re less likely to be obese, more likely to have good/stable blood glucose levels (and consequently more energy and less moodiness), and less likely to be hungry later in the day.

If you’re not a fan of almond milk substitute your favorite unsweetened rice, hemp, soy, coconut or skim milk, or try fat-free plain Greek, soy or coconut yogurt in lieu of almond milk yogurt. Coconut water is another good liquid to swap, just beware of its sugar content. Several brands really jack that up. My favorites are Blue Monkey, C2O, and–la crème de la crème–100% Raw Coconut Water.

 

 

(1) Banana-Berry Breakfast Greenie:

  • 8 oz unsweetened almond milk
  • 1 banana
  • 1 cup frozen whole strawberries
  • 2 handfuls baby spinach
  • 1 tbs almond butter
  • 2 tbs ground flaxseed
  • 1/2 tsp ground cinnamon

287 calories, 14g of dietary fiber, and 10g protein per serving.

(2) Blueberry-Kale Protein Greenie:

312 calories, 22g of dietary fiber, and 27g of protein per serving.

(3) Blueberry-Beet Power Greenie:

  • 8 oz unsweetened almond milk
  • 2 medium beets (boiled)
  • 1 cup frozen wild blueberries
  • 2 handfuls baby spinach
  • 1 tbs grated fresh ginger
  • 1 tbs fresh lemon juice
  • 3 tbs hemp protein powder
  • 2 tbs ground flaxseed

319 calories, 21g of dietary fiber, and 25g of protein per serving.

(4) Pineapple-Mango Vitamin-C Greenie:

  • 8 oz unsweetened almond milk
  • 1 cup frozen mango
  • 1 cup fresh or frozen pineapple
  • 2 handfuls of kale
  • 1 tbs chia seeds
  • 1/2 tsp ground cinnamon

341 calories, 13g of dietary fiber, and 10g of protein per serving.

(5) Dark Cherry Goji Greenie:

381 calories, 21g of dietary fiber, and 25g of protein per serving.

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Shaved Brussels Sprout Salad w/ Pine Nuts

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Shaved Brussels Sprout Salad w/ Pine Nuts 

  • 12-15 brussels sprouts, shredded (yield 6 cups)
  • ½ cup pine nuts
  • 1 tsp olive oil
  • pinch of sea salt

1. Using  mandoline, shred brussels sprouts 1/8″ thick–yield should be approximately 6 cups. Place shredded brussels sprouts in a large colander and wash thoroughly.

2. Pre-heat oven to  350° F. Toss pine nuts in olive oil and salt and spread on a small baking sheet. Bake in pre-heated oven for ~5 min, checking frequently to be sure they don’t burn.

3. In a large bowl, combine shredded brussels sprouts, toasted pine nuts and lemon vinaigrette (recipe below), massaging the ingredients to thoroughly coat. Cover and refrigerate for at least 1 hour before serving.

IMG_3317

Lemon Vinaigrette

  • 1/2 cup olive oil
  • 4 tbs fresh lemon juice
  • 1 tbs minced shallot
  • 1 tbs corse Dijon mustard
  • 1/2 tsp grated lemon peel
  • 1/2 tsp honey
  • 1 tsp fresh thyme
  • salt & pepper to taste

1.Combine all ingredients in a small glass bowl. Whisk vigorously to combine.

IMG_3325

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Cheatsheet: Nature’s Remedies

I can’t remember where I first saw this infographic but, fact or fiction, I love some of these natural remedies. I’m already a big believer in the power of Lemon. As a singer for most of my life–and a coxswain for four years–I’ve used the good old honey and lemon trick for sore throats and voice loss many times. Ginger and Peppermint are widely hailed for their tummy-soothing properties, but there are some real gems in here. My favorites include:

  • Rosemary: mental clarity, dandruff and hair loss
  • Cinnamon: gingivitis, ‘kills all germs!’, and sexual stimulant
  • Grapefruit: depression, emotional cleansing and cellulite

You might now be thinking: Awesome! Maybe if I eat a grapefruit every morning, I’ll finally get rid of this pesky cellulite and feel emotionally squeaky clean! Easy does it there. I think some of these natural solutions to common problems are great, and definitely encourage people to try the non-chemical path first if they’re so inclined. That said, these are some pretty lofty promises, and when it comes to things like cellulite and weight loss your best bet is always to work out, stretch and eat a balanced diet. There is no panacea. It’s all about staying motivated to move and enjoying the yumminess of life in moderation. You can take that to the bank.