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...

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.

Red & Green Co TEA / budding genius

Next time your guests ask for tea, serve them the Budding Flower from Red & Green Company. A globe amaranth and chrysanthemum wrapped with young green tea and infused with the scent of magnolias will have them swooning as they watch the petals unfold in their cup. Co-founder Chongbin Zheng, an artist, grew up in Hangzou, a famous tea region of China. He travels back to his homeland to work closely with farmers to create exceptional teas which he has re-fitted in cool packages—from hermetically sealed aluminum canisters, clay jars, to bamboo canisters. He also has a knack for teapot design. Using craftsman from Chinese factories whose designs date back to the 1300s, Chongbin brings their time-honored techniques to his modern designs.

The Wild Hibiscus Flower Co / a bud down under

Another flower that caught my eye is from The Wild Hibiscus Flower Company in Australia. The flower slowly opens up as bubbles stream off it’s tips, creating a dance in your glass and adding the flavor of raspberry and rhubarb to your cocktail. Owner Lee Etherington, once a tour guide who delighted tourists with his jams, preserves and sauces made from Australia’s best indigenous offerings, developed the flower idea after hosting a group of tipsy tourists who playfully dropped one into a glass of champagne. He spent the next few years perfecting the method of preserving the flowers and although now distributed to 16 countries, the product is still hand-packed into jars to ensure that none are squashed. They are naturally preserved in cane sugar and spring water and will last up to 24 months. And if champagne’s not your thing, then see these other recipes—Australian Beef with Red Wine Hibiscus Syrup Glaze and Wild Hibiscus Pavlova Supreme—on their website.

Sweetfield's Crystallized Flowers FLORAL ADORNMENT

Your friends will think you are a baking superstar when you adorn your pastries with these real crystallized edible posies. Your only dilemma will be choosing from among the organically grown violas, pansies, snap dragons, mini roses and rose petals, each a uniquely beautiful treasure. John Clemons, founder of Sweetfields, perfected the ancient art of crystallization, so that the flowers look everlastingly fresh, and obtained a few patents in the process. With proper storage, they will last forever—so you can always have some on hand to add a light and fruity crunch to a salad, pose on top of a cupcake or float atop a glass of champagne.

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]