New York City – Part 2

August 16, 2012
katie-in-new-york-part-two-chinatown

No trip to New York City would be complete without exploring Chinatown. Chinatown provides a fascinating historical and cultural experience not found anywhere else in the world. It is almost like a unique city-within-a-city, offering a completely diverse array of regional cuisines, interesting stores and unique sights.

Though this may not have been my first visit to Chinatown, I still can recall my initial impression of Chinatown was an overwhelming feeling of the unfamiliar and mysterious. There were huge piles of fish and strange produce glistening on the sidewalk in cardboard boxes, the pungent smells, impenetrable language and strange customs. Yet as I grew more comfortable with this intriguing neighborhood, its many charms were slowly revealed. It was no longer an area of cheap designer knock-off handbags and pork fried rice. I saw it as an indispensable part of the city – a neighborhood that was just as integral to my view of New York as the Statue of Liberty or the East Village.

We spent hours that day exploring the many streets of Chinatown. One of our historical experiences included a visit to the colorful Mahayana Buddhist Temple, seated at the foot of the Manhattan Bridge. Within this temple lies a large urn full of burning incense; for a dollar donation, you can get your very own rolled, rubber-banded fortune. Deeper in the building is what is believed to be the largest Buddha in the city: a 16-foot gold statue resting on a lotus flower. It is a beautiful and tranquil spot in the middle of NYC.

The streets of Chinatown are great for wandering — there are fabulous stores for buying Asian groceries and goods -which make great souvenirs. The exotic fruits available at many street stands throughout Chinatown are beautiful to look at and delicious to experience.

Dragon Fruit

dragon-fruit

Dragon fruit, otherwise known as the pitaya fruit, is an exotic fruit with a beautifully intense color and shape. It is grown in a cactus, this cactus blooms only at night when they reveal their dazzling flowers. There are a few varieties of dragon fruit – while some are dark pink, others are yellow or white. To eat dragon fruit just cut it in half and scoop out the flesh. I think the texture and taste is similar to that of kiwi fruit. The flavor is mild, yet very refreshing.

The dragon fruit’s nutritional profile boasts high concentrations of certain nutrients, offering a plethora of health benefits. It is an excellent antioxidant, which helps prevent the spread of free radicals within the body. It is able to lower cholesterol levels and high blood pressure naturally. Dragon fruit also provides a rich source of vitamins B1, B2, and B3. This vitamin helps to increase energy levels, metabolize food and even improve the quality of one’s skin. Dragon fruit seeds are also very beneficial as they provide a source of essential fatty acids. What’s more, the fruits are very low in calories and high in fiber. Because of its ability to lower blood glucose levels naturally, those suffering from diabetes can also benefit from eating dragon fruit.

This versatile fruit can be served whole or as a beverage if squeezed. It can also be used to make spreads, jams and preserves.

Lychee

lychee

Lychee is a sweet and tasty  fruit that is a symbol of love and romance in China. From a nutritional standpoint, lychee fruit is low in calories, high in fiber, high in vitamin B complex and vitamin C and loaded with minerals such as potassium. To get at the fruit, you peel off a leather-like skin. The fruit surrounds a rather large seed in the middle. The taste somewhat resembles that of grapes and is also quite juicy. If the fact that lychee is delicious doesn’t convince you to try it, maybe learning more about some of the health benefits will make you give this tropical fruit a second look.

Apart from its sweet and tangy flavor, Lychee has significant health and nutritional benefits. It is a very good source of B-complex vitamins such as thiamin, niacin and folates. These vitamins are essential since they function by acting as co-factors to help body metabolize carbohydrates, protein and fats. Research studies suggest that oligonol – a polyphenol found abundantly in lychee fruit has been found to have several anti-oxidant, anti-influenza virus actions. In addition, it helps improve blood flow in organs, reduce weight, and protect skin from harmful UV rays.

I like eating lychee fruit fresh. There’s something so satisfying about peeling off the skin to get to the fruit. But if you fancy trying something more adventurous, they make a natural addition to fruit salads and desserts. They can be used in sweet-and-sour sauces as well as dessert sauces. Lychee fruit also makes a great tasting addition to smoothies.

 

(Photo Credit: my sister, Jenny Norris – jjnorris.com)

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Gourmet Popsicles

August 11, 2012

Gourmet popsicles are making their way as the newest food rage. You can see evidence of that in some way in just about every food publication you pick up, on any food show on television and all over the internet. There is hardly a specialty food market, farmer’s market or food truck anywhere that does not have some representation of these handcrafted, gourmet frozen confections. And why not? They are fun, creative, and in most cases, a healthy option to some of the overly sweetened, processed frozen treats that have been making the scene for years.

Ever since we browsed the People’s Pops stall at the Brooklyn Flea Market, I starting gathering a little inspiration for my own homemade artisan popsicles. We purchased fruit from farmer’s markets and condensed it into the form of a simple and nostalgic summertime staple. With temperatures reaching  over 90 degrees while visiting NYC, the popsicles we made at my sister’s apartment were the perfect antidote to the heat — if only for a few minutes.

Ginger Tea Cherry Popsicles

Ingredients:

  • 1.5 cups hot water
  • 2 ginger tea bags
  • 1 Tbsp. agave nectar, or sweetener of choice
  • a pinch of salt
  • 1 cup of pitted cherries (I used sour cherries)
  • 1 Tbsp. lemon juice

Directions:

  1. Steep ginger tea bags in hot water for 5 minutes.
  2. Discard tea bags and stir in agave nectar. Set aside to cool.
  3. Add lemon juice and salt. Stir to combine.
  4. Pour the ginger tea concoction into popsicle trays and add cherries. Freeze completely (4-5 hours).
  5. To un-mold, place popsicle trays under running hot water for a few seconds.

Almond Pear Popsicles

Ingredients:

  • 1.5 cups almond milk
  • 1 pear, sliced
  • ½ tsp. almond extract
  • 1 Tbsp. agave nectar, or sweetener of choice
  • Pinch of cinnamon

Directions:

  1. Place almond milk into a small bowl. Stir in almond extract, agave nectar and cinnamon.
  2. Pour mixture into popsicle trays and add pear slices. Freeze until set (4-5 hours).
  3. To un-mold, place popsicle trays under running hot water for a few seconds.

Enjoy!

(Photo Credit: my sister, Jenny Norris – jjnorris.com)

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New York City – Part 1

August 7, 2012

katie-in-new-york-part-one

This trip was incredible. It was so good in fact, that I hardly want to put words to it, since that would require thinking too analytically about the whole thing (and I’m still far too jet-lagged for that!). We spent our days eating, walking, swimming, biking, laughing, dancing and exploring. The photos, above, are just a snippet of what we got up to.

 

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Sprouting 101

July 31, 2012
sprouting-101

When we think of sprouting, most people think of alfalfa sprouts. What most people don’t realize is that you can sprout any truly raw seed, nut and/or grain or legume. You don’t have to be a health nut (no pun intended) or a raw foodist to be a sprouter. I began my adventures in sprouting this spring and it has turned into a real obsession in our house. I’ve sprouted chickpeas, lentils, mung beans and alfalfa so far. We can’t get enough of them.

Sprouts are a miracle food. Sprouts can be grown any time of the year, without soil, maturing in three to five days even without sunshine and rival almost any food in nutrition value. Sprouts will grow year-round in any climate with very little effort to provide vital, organic, locally grown produce (as local as your own kitchen!).

Sprouts are seeds, nuts, beans, or gains that have been germinated with water. This initiates the growth process. Sprouting transforms seeds from a dry, dormant storehouse of nutrition into a wealth of bioavailable vitamins, minerals, and protein that is rich in enzymes for easy digestion. Sprouts are abundant in all essential amino acids (the building blocks of protein), vitamins, minerals, chlorophyll, and enzymes. Sprouts are perhaps the most vital of all fresh foods. Sprouting actually increases the nutritional value of foods. A seed contains more concentrated nutrition that the plant on which it grew. As a plant matures, energy is collected and focused into producing a seed for reproduction. The seed is the storehouse of essential energy. When the seed is germinated, the potential energy is awakened and the complex concentration of energy is broken down into a simpler, more available state. which is easier to digest.

sprout-dish

Sprouts are nutritional powerhouses. Any means of incorporating and munching sprouts on a regular basis is a champion of choices. They can be put into salads, breads, used in soup… or eatten as is.

Equipment for sprouting:

  • Glass jar with a wide mouth
  • 1 piece of screen or mesh
  • 1 rubber band (to secure the screen or mesh)
  • Fresh water
  • Seed, nut, bean, or grain of choice

How to make sprouts

Use one part seed to at least three parts water. Soak in a wide-mouth jar. All measurements below yield one quart of ready sprouts. Half-gallon or larger jars are more convenient.

Seed                                      Soak time            Days to sprout

2 Tbsp. alfalfa                      6 hours                      5-6 days

½ cup lentils                        8 hours                     3 days

½ cup mung beans             8 hours                     3-5 days

1 cup wheat or rye               12 hours                   3 days

1 cup garbanzo beans         12 hours                   3-5 days

2 cups sunflower seeds      12 hours                   2 days

sprouting-progress

Directions:

  1. Cover the mouth of the jar with a plastic or stainless steel sprouting screen or cheesecloth, which is tied on or secured with a rubber band (I use a sprouting jar). After soaking seeds, drain well and keep in a warm dark place.
  2. Rinse twice a day, ideally morning and evening. Keep jar tilted mouth down for better drainage.
  3. After a few days you will notice nice little sprouts appearing. Once ready, they can be refrigerated. They keep up to one week in a plastic bag or covered glass jar.

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