RECIPE / avocado chicken salad

Why not substitute avocado for mayo the next time you do a chicken salad? You’d be adding unsaturated fat, and a combination of 20 vitamins and minerals. Plus it tastes great. Chop up a baby yellow squash, some roasted yellow pepper and a grilled lemon chicken breast. Scoop out half of a really ripe avocado, mash it into the chopped mix, add a dash of cayenne pepper. If you don’t have the squash, a chopped up cucumber (remove seeds) would add a refreshing twist.

HEALTHY SNACK / ladies’ bite

I like to experiment with different things I have in the fridge, and in the name of eliminating waste, I will be open to trying unusual pairings. This test for a healthy snack turned out surprisingly well, so I thought I should record it for future get togethers. I took a Pink Lady apple and cut it into thin slices. Pink Ladies are a gorgeous bright reddish-pink and are very sweet with a slightly lemony tang. Next, I spread some goat cheese on the slices, using a brand called Il Tommasino from Italy. On top, I sprinkled a little garlic/pepper mix from Simply Organic mixes, then placed a couple of thin slices of mild onion and roasted yellow pepper. And there you have it. Rather than use an already roasted pepper from a jar, I like to sit a pepper on one of the burners while I am cooking something else, then put it in a baggie to use in salads, on a sandwich, or to add flavor to a sauce. To me, it has a cleaner, sweeter taste. Recently, I placed an already cut lemon into the baggie with the pepper to save space. Although it was not even touching the pepper, when I cut a wedge to put in my glass of water, it gave it a little zip. Food for thought...

LIGHTING by MOLO / presto chango!

For your next outdoor event, add these futuristic indoor/outdoor lights that can instantly change into the 3 shapes shown, and anything in between with a quick manipulation. Molo makes these out of a highly durable polyethylene non-woven textile which cannot tear, is water-resistant and 100% recyclable.

LIGHTING by Fambuena / eclipse'd

For a stark and moody setting, employ these lights from Fambuena, which resemble a full lunar eclipse. It is the coolest use of fluorescent lighting I have seen to date. They also make the same light with opaque blown glass. Fambuena products are from Spain and are distributed in North America exclusively by Boutique Design Products.

CHEF GAVIN BAKER / perfect spa lunch at Talisker Club

Try this RAW dairy-free recipe from Executive Chef Gavin Baker of Tuhaye Table Cafe at The Talisker Club:

ZUCCHINI “ALFREDO”
(serves four)
noodles:
4 organic zucchini, unpeeled
sauce:
1 cup raw macadamia nuts
1 1/2 cups raw pine nuts
2-inch section unpeeled zucchini, chopped
2 TBS lemon juice
3 cloves garlic
1 1/2 cups plain soy milk
2 TBS fresh thyme
1/4 of small red hot chili pepper
1 TSP Sea salt
Fresh ground white pepper to taste
method:
1. Trim the ends of the zucchini and pass over a mandolin set with a fine julienne blade. The result will be zucchini that looks like noodles. Spread the noodles out on a sheet pan lined with parchment paper and allow to dry slightly at room temperature for one hour.
2. Combine all ingredients for the sauce in a blender and process until smooth.
3. Pass through a chinoise and reserve until needed.
4. When ready, toss the “noodles” with the “alfredo” and divide into four equal portions.
5. Garnish with the sun-dried tomatoes and basil tops.
For more information about The Talisker Club, see OUT AND ABOUT.

CHEF AIMEE ALTIZER / adding flower power

Pastry Chef Aimee Altizer makes wonderfully light and pretty desserts, as seen in the photo of her pineapple soup. She's part of the culinary force at the Tuhaye Table Cafe at Talisker Club in Park City, Utah, an exclusive new development that had me gaping in awe the whole time I was there. I asked her for some creative ideas for using edible flowers, and here's what she said:
• Snip off the florets on your home-grown chives, sage, or basil, to add a milder herbal flavor to your salads, soups or pasta. Makes for a prettier tomato, basil and mozzarella salad.
• Jasmine flowers are great with summer red fruit and make a heavenly cake/tart garnish.
• Grind a small amount of dried lavender for a great addition to a lemon pound cake.
• Try fresh rose petals to garnish a buttermilk vanilla panna cotta with fresh raspberries and rose syrup. This is what Talisker served on Mother's Day.
• Always make sure your flowers are from a reliable source.
You can find out more about my visit to the Talisker Club in OUT AND ABOUT.

organicspamagazine.com

FALL 08 ORGANIC SPA MAGAZINE ARTICLE
click image to enlarge
"entertaining with flowers"

Sonoma Syrup Co / simply divine simple syrups

No bar is complete without simple syrup on hand, and these artisan mixtures bring with them the flavors and freshness of wine country. Sonoma Syrup Comany infuses the intense flavors of organically grown meyer lemons and mint, as part of their collection of fifteen natural flavorings. With a shelf life of 18 months, it’s great to have on hand, and works wonders added to ice teas, water, or your favorite cocktail. Sweeten your day with this lemony combo:

Sue Erickson's Meyer Lemon Drop Martini
1 lemon wedge
sugar
ice
2 ounces lemon flavored vodka
3/4 ounces freshly squeezed lemon juice
1 ounce Meyer Lemon Infused Simple Syrup
1 lemon twist
Moisten the outer rim of a martini glass with the lemon wedge and coat lightly with sugar. Fill a cocktail shaker with ice. Add the vodka, lemon juice, simple syrup and shake well. Strain into the martini glass and garnish with the lemon twist.

Q Tonic mixer / a true tonic

Introducing the world’s best tonic water: mix hand-picked quinine, collected from the slopes of the Peruvian Andes, with Mexican organic agave, and you’ve got a 30 calorie treat. Q Tonic comes in beautifully designed glass bottles, perfectly proportioned for one drink. Besides improving your next gin and tonic, this natural Peruvian quinine has been used by herbalists for centuries to increase energy, accelerate digestion and stimulate blood flow. Try this stimulating cocktail by mixologist Wayne Minns:

Lemon Gin
2 parts premium Gin
1 part fresh Lemon Juice
Dash of simple syrup
Ice
Q Tonic
Lemon
Add gin, fresh lemon juice, and simple syrup to a cocktail shaker. Vigorously shake and pour into tall glass with ice. Top with Q Tonic as desired. Garnish with a Lemon

Sence Rose Nectar / this rose is a rose

Imagine a drink made from rose petals—from ancient roses only grown in Bulgaria. The blossoms are picked for only a three-week period from the hours of 3 to10 am, when dew levels are at their peak, and converted into concentrate within two hours, to obtain the maximum flavor and fragrance. Sence is just introducing their sensuous nectar into the US market, which has the makings for a great cocktail, can be savored on its own, or mixed with other juices or sparkling water. It tastes slightly sweet, and adds an extra kick of vitamin C to your day. Sample this pretty non-alcoholic punch:

Harmony Rose Punch
Sence Rose Nectar
Organic white cranberry juice
Organic pomegranate juice
Lemon
Combine equal parts of Sence Rose Nectar, white cranberry and pomegranate juice with a soft touch of fresh lemon. Optional garnish: crystallized rose petals.
[This appeared in Summer 2008 Organic Spa Magazine, organicspamagazine.com]

Modmix Organic Cocktail Mixers / mod mixers

The first organic line of mixers comes from three women who pioneered their way into the mostly male business of cocktails. Substitute these signature Modmix combos the next time you make the classics: Citrus Margarita, French Martini (adds a fruity punch), Lavender Lemon Drop (makes for a florally lemonade), Mojito and Pomegranate Cosmopolitan. Best of all, these drinks can be enjoyed with or without alcohol, just substitute some sparkling water for the liquor.

Lavender Lemon Drop Sparkle
1 part Modmix Organic Lavender Lemon Drop
1 part vanilla vodka
1 part champagne
Shake over ice, serve up in a martini glass

French Martini Pops
1 part Modmix Organic French Martini
1 part Modmix Organic Mojito
2 parts champagne
Serve in a martini glass

Mojito Fizz
1 part Modmix Organic Mojito
1 part ginger ale
1 part rum
Serve over ice in a tumbler
[This appeared in Summer 2008 Organic Spa Magazine, organicspamagazine.com]

Square One Organic Vodka / it’s hip to be square

This company goes organic all the way with their production methods, right down to the label made from bamboo. Square One Vodka is made from organic rye, and because of its minimal processing, the by-product can be sold to local dairy farms. Allison Evanow, the company’s founder, found inspiration from the cucumber water offered at many spas and is introducing this cucumber flavored vodka. Enjoy the refreshing essence of cucumber with the real thing in this twist on the traditional mojito:

Cucumber Mojito
6 sprigs of fresh mint
1 tbsp. organic agave nectar
3 tbsp. cucumber (preferably English), peeled and diced
1 lime, halved and juiced with 1 half reserved
2 oz. Square One Cucumber
club soda or sparkling water
Remove leaves from 5 sprigs of mint and place them in a cocktail shaker with agave nectar, cucumber and lime juice. Muddle with a wooden spoon or muddler for at least 30 seconds. Strain the liquid into a tall glass filled with crushed ice. Add the vodka and the lime half and stir. Fill glass to desired level with soda water. Garnish with the remaining sprig of mint.
[This appeared in Summer 2008 Organic Spa Magazine, organicspamagazine.com]

VeeV Acai spirit / berry good

Experience guiltless indulgence with VeeV’s Açaí spirit. Well known for it antioxidant properties, the açaí (ah-sigh-ee) berry packs 30 times more heart-healthy anthocyanins than red wine, AND has vitamins C and E, calcium, dietary fiber, protein, and omega 3s. VeeV mixes this exotic berry with prickly pear (a natural hangover remedy), and other natural ingredients and distills it by hand. Their distiller is one of the few in America to get at least 25% of their energy through wind and their unique distilling process uses about half the energy of other distilling methods. On top of all this, VeeV donates $1 for each bottle sold to ensure that açaí is “wild harvested” to preserve the surrounding flora and fauna and protect the biodiversity of the Amazonian rainforest. It’s delicious too! Revive your senses with this refreshing combination of fresh fruit and herbs:

Joie de VeeV
2 lime wedges
2 stawberries
3 mint leaves
2 oz. Veev
dash of sugar
ice
club soda
Muddle 1 wedge of lime, 1 strawberry and mint leaves in a mixing glass. Put into a cocktail shaker with 2 ounces of Veev, sugar and ice, shake. Pour into a short glass, top with club soda, garnish with remaining strawberry and lime wedge.
[This appeared in Summer 2008 Organic Spa Magazine, organicspamagazine.com]