Quote of the Day 7/27/14

                                 How grateful I am to create colorful and refreshing dishes with you.


Dear Lovers,

Radicchio is a white ribbed, wine red leaf chicory sometimes known as Italian chicory.  It has a bitter and spicy taste.
  
The deep-red radicchio of today was engineered in 1860 by the Belgian agronomist, Francesco Van den Borre, who used a technique of blanching to create the dark red, white veined leaves.  Radicchio plants were taken from the ground and placed in darkened sheds, where lack of light and inhibition of chlorophyll production cause the plants to lose their green pigmentation. 

Some of the health benefits of radicchio are:  high in antioxidants, improves digestion, excellent source of Vitamin K promoting healthy bones and creates mental sharpness.  Radicchio is of the water element signifying flexibility and sexual vitality.  It is also been reported to nourish our adventurous side. How fun is that!

                                          

Radicchio Salad with Fennel Pear  Orange Slices and Pecans

1     cup mesclun salad mix, torn into bite-sized pieces
1     cup radicchio, torn into bite-sized pieces
1/2  cup fennel, chopped
1/2  cup ripe Bosc pear, chopped
1/2  cup naval orange slices
1     cup pecans, chopped
1/2  cup lemon balm (herb) chopped, cilantro optional
2     tablespoons of white wine or mirin (rice wine)
3     tablespoons olive oil


Preparation

Combine mesclun, radicchio, fennel,pear, orange,pecans and lemon balm into a large bowl. Pour vinegar into a small bowl and gradually whisk the oil.  Toss the lettuce with the vinaigrette mixture.  Serve chilled.


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                          A Special Note of Interest

On July 17, 2014,  I did a book launch At the Rhythm & Verse:  A Literary and Music Salon at the Daily Grind Cafe in Jenkintown, Pa.  I am proud to say I received a favorable review by Joanne Leva co-host of the event.  The review read:

Dear Loretta, 

With sincere gratitude and warmest thanks for being the featured writer at the Rhythm and Verse Salon on Thursday, July 17, 2014, and for bringing those yummy treats!  Your talk was fascinating.  Your poetry was smart and the subject matter was captivating!
With highest regards,

                        Joanne Leva

 

 

Quote of the Day 7/18/14

                                                     Quote of the Day



                              How grateful I am to experience your devotion and affection!



Dear Lovers,

Buckwheat is one of our main attractions today.  It is not a type of wheat but is related to the rhubarb family.  It  is a high quality protein that is a suitable substitute for wheat, oats, rye, and barley.  Buckwheat is known to lower cholesterol.  Also, it is a good source of magnesium which relaxes blood vessels, improving blood flow and nutrient delivery.  It is of the water element and adds to your sexual vitality.

Quinoa is sometimes called the perfect food because of its balance of proteins. 

This dish will put you in the mood for an evening that would make Aphrodite, the Greek Goddess, blush.  Spontaneity is key!

Buckwheat Salad with Quinoa and Edamame

1 1/2 cups water
1/2    cup quinoa (rinsed 3 time to remove saponins that causes a bitter taste, drain and soak 3 hours)
1/4    cup buckwheat groats (rinsed, drained soaked for 3 hours)
1/2    cup Edamame beans (shelled, frozen)
1/2    cup walnuts
1/2    cup dried cranberries (or dried apricots)
1/2    cup basil (fresh, chopped)(cilantro an option)

Dressing

2      tablespoons extra virgin olive oil
2      tablespoons rice syrup
2      tablespoons white balsamic vinegar
3/4   teaspoons ground cinnamon
1/2   teaspoons ground nutmeg


Preparation

Over a medium heat, pour water into a pan and bring to a boil.  Add the soaked buckwheat groats and soaked quinoa to boil.  Cover and allow them to simmer for about ten minutes.  Add frozen Edamame beans and simmer for another five minutes.  Place is a large bowl when cooked.

Dressing

In a medium bowl, add walnuts, cranberries, and basil.  Mix dressing ingredients and pour mixture into the larger bowl of buckwheat groats and quinoa.  Stir until ready to serve.  Best served on crispy Romaine lettuce.



      

Quote of the Day 7/4/14

                                                                 Quote of the Day

                How grateful I am to celebrate precious moments with you!

Dear Lovers, 

In this recipe I’d like to bring miso to center stage.  Miso is a Japanese word that means “fermented beans”.  The texture of miso is usually paste-like and relatively thick.  Miso is a very good source of magnesium and copper, Vitamin K, protein, zinc, phosphorous, dietary fiber, and omega 3.   Miso, known as a complete protein, can restore beneficial probiotics to the intestines, aid in the digestion and assimilation of other foods in the intestines, and strengthen the immune system.  Today, become the spotlight to each other’s devotion.

This recipe calls for miso as a dressing to soba noodles.

Remember, the most important ingredient is the love you put into preparing this nutritious and energetic meal.

Pecan Miso Noodles

4 ounces organic soba noodles

1 small bunch asparagus, sliced thinly

3 cups water

Miso dressing

½ cup pecans, toasted

¼ cup extra virgin olive oil

1 large garlic clove, peeled and sliced

2 tablespoons sweet white miso

2 tablespoons rice vinegar

1 teaspoon organic rice syrup

2 pinches sea salt

 ¼ cup warm water

½ cup lemon balm (parsley, lemon verbena, or cilantro can be substituted) Garnish is optional.

Preparation

Bring large pot of water to a boil and add salt.  Cook the soba according to packages instructions.  About 60 seconds before you drain the noodles, add the asparagus to the pot.  After a minute, drain the noodles and asparagus.

To make the miso dressing, use a food processor or blender to puree the pecans, olive oil, garlic, miso paste, vinegar and rice syrup.  Add the warm water a bit at a time until the dressing is the consistency of a heavy cream.  Add the dressing to the noodles.  Garnish with an herb of your choice.  Garnish is optional.  Serve warm.