Food Processors Quotes

Bryce had ground the block of obsidian salt down at some point—presumably using her fucking food processor. For something she’d dropped ten grand on, Bryce didn’t treat it with any particular reverence. She’d chucked it into a kitchen cabinet as if it were a bag of chips.

But perhaps the most alarming ingredient in a Chicken McNugget is tertiary butylhydroquinone, or TBHQ, an antioxidant derived from petroleum that is either sprayed directly on the nugget or the inside of the box it comes in to "help preserve freshness." According to A Consumer's Dictionary of Food Additives, TBHQ is a form of butane (i.e. lighter fluid) the FDA allows processors to use sparingly in our food: It can comprise no more than 0.02 percent of the oil in a nugget. Which is probably just as well, considering that ingesting a single gram of TBHQ can cause "nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse." Ingesting five grams of TBHQ can kill.

However, on glimpsing in shop window realized outfit insane. Now am on bus, remember also that corset-ike nature of dress is torture when sitting down. One's rolls of fat are squezzed together like dough being kneaded in a food processor.

Thus, the sweetened breakfast was born, as was a core industry strategy that food processors would deploy forevermore...Just swap out the problem component for another that wasn't, at the moment, as high on the list of concerns.

If you're picturing Farmer Juan and his family gratefully wiping sweat from their brows when you buy that Ecuadorian banana, picture this instead: the CEO of Dole Inc. in his air-conditioned office in Westlake Village, California. He's worth $1.4 billion; Juan gets about $6 a day. Much money is made in the global reshuffling of food, but the main beneficiaries are processors, brokers, shippers, supermakets, and oil companies.

I kept scrabbling around in myself for this new indescribable emotion, like stirring a crowded silverware drawer for the potato peeler, but no matter how I rattled around, no matter what I moved out of the way, it wasn’t there. The potato peeler is always in the drawer after all. It’s under the spatula, it’s slipped into the fold of the food-processor guarantee -

That’s because offices have become interruption factories. A busy office is like a food processor—it chops your day into tiny bits. Fifteen minutes here, ten minutes there, twenty here, five there.

My mother never stopped cooking. She never stopped nourishing me. On Sundays, her face would disappear into steam from simmering carrots, celery, and onions, as she prepped our soup for the week. Her food processor held a prominent spot on the kitchen counter, mixing homemade sauces. The kitchen always smelled of tahini. She showed me, leading by example, that real food is the right food. It is the only food.

THE GREAT IRONY is that in the beginning, the gut was all there was. “We’re basically a highly evolved earthworm surrounding the intestinal tract,” Khoruts commented as we drove away from his clinic the last day I was there. Eventually, the food processor had to have a brain attached to help it look for food, and limbs to reach that food. That increased its size, so it needed a circulatory system to distribute the fuel that powered the limbs.

Feeding (more on this in chapter 8) Breast pump Breast pads Breast cream (Lansinoh) Breast milk containers Twin nursing pillow Boppy Formula Baby bottles (8-oz. wide neck; 16–20 bottles if you’re doing formula exclusively) Dishwasher baskets Bottle brush High chairs Booster seat Food processor or immersion blender Bottle warmer Bottle drying rack Bowls and spoons Baby food storage containers Keepsakes Baby books Thank-you notes/stationery Newspaper from birthday CD player/dock for music Twin photo albums/frames

Why is it that medical strictures and recommendations so often work in favor of food processors and against food producers? Why, for example, do we so strongly favor the pasteurization of milk to health and cleanliness in milk production? (Gene Logsdon correctly says that the motive here "is monopoly, not consumer's health.")

machines again, and radios, and the latest Chevrolet. General Electric flooded the country with luxury gadgets: food processors, toasters, floor-polishing machines, FM radios, electric blankets, and so on. These were all products promoted by that epitome of the television salesman Ronald Reagan, a popular actor whose work in advertising eventually taught him to sell himself, too. Traditional ideals were put on hold and ‘selling out’ became a catchphrase – you accepted a job that gave you no satisfaction because the pay was good. These were the months and years when British singer Vera Lynn touched American hearts with ‘A kiss won’t mean “Goodbye” but “Hello to love”’. Yes, that’s when it started, with that kiss on Times Square.

Food processors, dishwashers, vacuum cleaners, and clothes-washing machines have substancially lessened the physical activity required to cook and clean. Air conditioners and central heating have decreased how much energy our bodies spend to maintain a stable body temperature. Countless other devices, such as electric can openers, remote controls, electric razors and suitcases on wheels, have reduced, calorie by calorie, the amount of energy we expend to exist.

But unless you can afford to hire a private chef to prepare meals exactly to your specifications, letting other people cook for you means losing control over your eating life, the portions as much as the ingredients. Cooking for yourself is the only sure way to take back control of your diet from the food scientists and food processors, and to guarantee you’re eating real food and not edible foodlike substances, with their unhealthy oils, high-fructose corn syrup, and surfeit of salt.

SHRIMP LOUIE SPREAD Hannah’s Note: This is best served well chilled with a basket of crackers on the side. 8 ounces softened cream cheese ½ cup mayonnaise ¼ cup chili sauce (I used Heinz) 1 Tablespoon horseradish (I used Silver Springs) 1/8 teaspoon pepper 6 green onions 2 cups finely chopped cooked salad shrimp*** (measure AFTER chopping) Salt to taste Mix the cream cheese with the mayonnaise. Add the chili sauce, horseradish, and pepper. Mix it up into a smooth sauce.   Clean the green onions and cut off the bottoms. Use all of the white part and up to an inch of the green part. Throw the tops away.   Mince the onions as finely as you can and add them to the sauce. Stir them in well.   Chop the salad shrimp into fine bits. You can do this with a sharp knife, or in the food processor using the steel blade and an on-and-off motion.   Mix in the shrimp and check to see how salty the spread is. Add salt if needed.   Chill the spread in a covered bowl in the refrigerator for at least 4 hours. You can make it in the morning if you plan to serve it that night.   Yield: Makes approximately 3 cups.

Needless to say, cooking for a man with such a delicate palate can be challenging and every once in a while I like to make something that isn't served with a glass of milk and a side of applesauce. This can be difficult with a husband with such discriminating taste buds. Difficult, but not impossible, if you're willing to lie. Which I am.   During the winter months I love to make soups and one of my favorites is taco soup. It has all of the basic food groups in one bowl; meat, veggies, beans, and Fritos. It's perfection. I've been warming bodies and cleaning colons with this recipe for years. However, when I met my husband he advised he didn't like beans, so he couldn't eat taco soup. This was not the response I hoped for.   I decided to make it for him anyway. The first time I did I debated whether to add beans. I knew he wouldn't eat it if I did, but I also knew the beans were what gave it the strong flavor. I decided the only way to maintain the integrity of the soup was to sacrifice mine. I lied to him about the ingredients. Because my husband is not only picky but also observant, I knew I couldn't just dump the beans into the soup undetected. Rather, I had to go incognito. For that, I implored the use of the food processor, who was happy to accommodate after sitting in the cabinet untouched for years.   I dumped the cans of beans in the processor and pureed them into a paste. I then dumped the paste into the taco soup mixture, returning the food processor to the cabinet where it would sit untouched for another six months.   When it came time to eat, I dished out a heaping bowl of soup and handed it to my husband. We sat down to eat and I anxiously awaited his verdict, knowing he was eating a heaping bowl of deceit.   “This is delicious. What's in it?” he asked, in between mouthfuls of soup.   “It's just a mixture of taco ingredients,” I innocently replied, focusing on the layer of Fritos covering my bowl.   “Whatever it is, it's amazing,” he responded, quickly devouring each bite.   At that moment I wanted nothing more than to slap the spoon out of his hand and yell “That's beans, bitch!” However, I refrained because I'm classy (and because I didn't want to clean up the mess).

For the weekend before, we had had a blowout of tarts, a tart bender, tart madness- even, I dare say, a Tart-a-pa-looza, if you will forgive one final usage of the construction before we at last bury that cruelly beaten dead pop-culture horse. Tarte aux Pêches, Tarte aux Limettes, Tarte aux Poires, Tarte aux Cerises. Tarte aux Fromage Frais, both with and without Pruneaux. Tarte aux Citron et aux Amandes, Tarte aux Poires à la Bourdalue, and Tarte aux Fraises, which is not "Tart with Freshes," as the name of the Tarte aux Fromage Frais ("Tart with Fresh Cheese," of course) might suggest, but rather Tart with Strawberries, which was a fine little French lesson. (Why are strawberries, in particular, named for freshness? Why not blackberries? Or say, river trout? I love playing amateur- not to say totally ignorant- etymologist....) I made two kinds of pastry in a kitchen so hot that, even with the aid of a food processor, the butter started melting before I could get it incorporated into the dough. Which work resulted in eight tart crusts, perhaps not paragons of the form, but good enough. I made eight fillings for my eight tart crusts. I creamed butter and broke eggs and beat batter until it formed "the ribbon." I poached pears and cherries and plums in red wine.

So great is the feeling of freedom that the food processor brings to its middle-class devotees—I include myself—we should be careful not to delude ourselves that it has really saved all labor. The medieval housewife making pancakes in Le Ménagier de Paris stood face to face with the people she was wearying, whereas our servants have mainly been removed from view. We do not see the hands in the chicken factory that boned the breasts, never mind the chickens that gave their lives, nor the workers who labored to assemble the parts of our whizzy food processors. We only see a pile of ingredients and a machine ready to do our bidding. Alone in our kitchens, we feel entirely emancipated.

food processor with the honey. Blend while slowly adding milk to thin the mixture. Watch carefully, as you may need more or less than the ½ cup of milk. You are looking for the texture of soft-serve ice cream. Once this texture is achieved, transfer to a bowl and place in the freezer for at least 3 hours or overnight. Before serving, add mix-ins, if desired, like chopped nuts, dark chocolate chips, or peanut butter. Top with fresh berries. Chef Tips: • For chocolate ice cream, add 2 tablespoons of natural (non-alkalized) cocoa powder at the end before you chill the “ice cream.” As you blend the mixture, make sure there are no lumps. You may have to first pass the cocoa powder through a sieve

Ooh, but the most surprising dish of all was Mr. Tsukasa's four shades of Green Tea Puree! He pureed each type of tea leaf together with the vegetables, mushrooms or beans that best complemented it and then wove them together into a single, harmonious dish!" He boiled the chickpeas. And for the asparagus and artichoke, he cleaned and sliced them before sautéing them in butter. Once all were gently heated through, he teamed them up with their specific tea leaf, placed them in a food processor and pureed them! He seasoned the resulting puree with just a touch of salt, pepper and butter and then plated them in spinning-wheel arrangement, making an elegant dish of the gently shifting flavors of green tea!

PAVLOVA 6 egg whites at room temperature (out of the fridge for at least an hour) 1 cup superfine sugar, divided (if you don’t have superfine sugar, you can pulse regular sugar in your food processor) 1 teaspoon cornstarch Squeeze of lemon juice 1 teaspoon vanilla Toppings 1 cup whipping cream 1 teaspoon vanilla 2 teaspoons sugar Sliced strawberries Honey Preheat oven to 300 degrees. Line a baking sheet with parchment paper and draw a circle 8 to 9 inches in diameter. In a medium bowl, whisk together egg whites and ¾ cup of the sugar until light and fluffy (3 to 5 minutes). In a small bowl, mix together remaining sugar, cornstarch, lemon, and vanilla. Add to egg whites and continue beating until glossy peaks form.

PREACHER’S WIFE PINEAPPLE CASSEROLE (Betts Hager) Ingredients 2 (20-ounce) cans pineapple chunks packed in juice, well-drained 3/4 cup sugar 6 tablespoons self-rising flour (see Note below) 2 cups grated Cheddar cheese 4 ounces Ritz crackers 1 stick butter, melted NOTE: Be sure to use self-rising flour, not all-purpose, as it already has the other necessary ingredients included. Instructions Preheat oven to 350 degrees F. Spray a 2-quart or 8 x 8-inch baking dish with cooking spray. In a medium bowl, mix the sugar and flour. Then, add pineapple and cheese and stir until there are no more dry particles. Spoon this mixture into the prepared baking dish. Crush crackers by pulsing in a food processor and add the melted butter with the machine running until it has the texture of wet sand. Add the crushed cracker mixture to the top of the casserole. Bake about 25 minutes until the top is lightly browned.

See, for the Kuri Kinton chestnuts, I used prepackaged boiled sweet potatoes! I simmered them in some orange juice and then mashed them until they were smooth. Normal Kuri Kinton use gardenia fruit to give the chestnuts an orange color, but I swapped those out for sweet potatoes and orange juice... ... making mine more of a Joke Kuri Kinton! The rolled omelet is made of egg and Hanpen fish cakes I found near the Oden ! I blended it all in a food processor with some salt and sugar before cooking it in an omelet pan. Red-and-White Salad! Seasoning regular salad veggies with salt, sugar and vinegar turns them into a Red-and-White Salad! Salting the veggies ahead of time draws out moisture, making them crispier and allowing them to soak up more sweet vinegar. Checkered Prosciutto Rolls! I just wrapped some snack-cup precut carrot and daikon sticks in prosciutto strips and voilà! A little honey and mustard dabbed inside the prosciutto works as a glue to hold it all together.

PORK AND BEANS BREAD Preheat oven to 350 degrees F., rack in the middle position. 15-ounce can of pork and beans (I used Van Camp’s) 4 eggs, beaten (just whip them up in a glass with a fork) 1 cup vegetable oil (not canola, not olive—use vegetable oil) 1 teaspoon vanilla extract 2 cups white (granulated) sugar 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 and ½ teaspoons ground cinnamon 1 cup chopped pecans or walnuts (measure after chopping—I used pecans) 3 cups all-purpose flour (pack it down in the cup when you measure it) Prepare your pans. Spray two 9-inch by 5-inch by 3-inch-deep loaf pans with Pam or another nonstick cooking spray.   Don’t drain the pork and beans. Pour them into a food processor or a blender, juice and all, and process them until they’re pureed smooth with no lumps.   Place the beaten eggs in a large mixing bowl. Stir in the pureed pork and beans and mix them in well.   Add the vegetable oil and the vanilla extract. Mix well.   Add the sugar and mix it in. Then mix in the baking soda, baking powder, salt and cinnamon. Stir until everything is incorporated.   Stir in the chopped nuts.   Add the flour in one-cup increments, stirring after each addition.   Spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.   Bake at 350 degrees F. for 50 to 60 minutes. Test the bread with a long food pick inserted in the center. If it comes out sticky, the bread needs to bake a bit more. If it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.   Run the sharp blade of a knife around inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.   Cool the bread completely, and then wrap it in plastic wrap. At this point the bread can be frozen in a freezer bag for up to 3 months.   Hannah and Lisa’s Note: If you don’t tell anyone the name of this bread, they probably won’t ever guess it’s made with pork and beans.

BONNIE BROWNIE COOKIE BARS Preheat oven to 350 degrees F., rack in the middle position.   4 one-ounce squares semi-sweet chocolate (or 3/4 cup chocolate chips) 3/4 cup butter (one and a half sticks) 1½ cups white (granulated) sugar 3 beaten eggs (just whip them up in a glass with a fork) 1 teaspoon vanilla extract 1 cup flour (pack it down in the cup when you measure it) 1/2 cup chopped cashews 1/2 cup chopped butterscotch chips 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)   Prepare a 9-inch by 13-inch cake pan by lining it with a piece of foil large enough to flap over the sides. Spray the foil-lined pan with Pam or another nonstick cooking spray.   Microwave the chocolate squares and butter in a microwave-safe mixing bowl on HIGH for 1 minute. Stir. (Since chocolate frequently maintains its shape even when melted, you have to stir to make sure.) If it’s not melted, microwave for an additional 20 seconds and stir again. Repeat if necessary.   Stir the sugar into the chocolate mixture. Feel the bowl. If it’s not so hot it’ll cook the eggs, add them now, stirring thoroughly. Mix in the vanilla extract.   Mix in the flour, and stir just until it’s moistened.   Put the cashews, butterscotch chips, and chocolate chips in the bowl of a food processor, and chop them together with the steel blade. (If you don’t have a food processor, you don’t have to buy one for this recipe—just chop everything up as well as you can with a sharp knife.)   Mix in the chopped ingredients, give a final stir by hand, and spread the batter out in your prepared pan. Smooth the top with a rubber spatula.   Bake at 350 degrees F. for 30 minutes.   Cool the Bonnie Brownie Cookie Bars in the pan on a metal rack. When they’re thoroughly cool, grasp the edges of the foil and lift the brownies out of the pan. Place them facedown on a cutting board, peel the foil off the back, and cut them into brownie-sized pieces.   Place the squares on a plate and dust lightly with powdered sugar if you wish.   Hannah’s Note: If you’re a chocoholic, or if you’re making these for Mother, frost them with Neverfail Fudge Frosting before you cut them.

GRAHAM CRACKER CAKE Preheat oven to 350 degrees F., rack in the middle position. ½ cup salted butter, softened (1 stick, 4 ounces, ¼ pound) ¾ cup white (granulated) sugar 1 teaspoon vanilla extract 2 large eggs 2 teaspoons baking powder ¼ teaspoon salt 2 and ¼ cups graham cracker crumbs 1 cup whole milk 1 cup chopped nuts (measure after chopping—I used walnuts)   8 and ¾ ounce can crushed pineapple WITH juice ¼ cup white (granulated) sugar Hannah’s Note: You can either crush your own graham cracker crumbs by placing graham crackers in a bag and rolling the bag with a rolling pin, crushing them in the food processor by using the steel blade, or you can buy ready-made graham cracker crumbs at the store. Spray a 9-inch square baking pan with Pam or another nonstick cooking spray and sprinkle the inside with flour. Shake out excess flour. You may also use Pam spray for baking, which contains a coating of flour. Both will work well. In an electric mixer, cream the butter and the sugar, adding the sugar gradually with the mixer on MEDIUM speed. Add the vanilla extract and mix it in thoroughly. Beat in the eggs, one at a time, incorporating the first egg before you add the second. Add the baking powder and the salt, beating until they’re thoroughly mixed. Mix in half of the graham cracker crumbs with half of the milk. Beat well. Mix in the other half of the graham cracker crumbs with the remaining half of the milk. Remove the bowl from the mixer and fold in the chopped nuts by hand. Pour the Graham Cracker Cake batter into the prepared pan and smooth the top with a rubber spatula. Bake your cake at 350 degrees F. for 30 minutes. Take your cake out of the oven, turn off the oven, and place the cake on a wire rack to await its topping. In a saucepan on the stovetop, combine the contents of the can of crushed pineapple and juice with the white sugar. Cook the pineapple mixture over MEDIUM HIGH heat, stirring constantly until it boils. Turn the burner down to LOW and cook the pineapple mixture for an additional 10 minutes, stirring frequently. Pour the hot pineapple sauce over the hot cake. Cool in the pan. Serve the Graham Cracker Cake with sweetened whipped cream or vanilla ice cream.

What an unbelievably refined flavor! And so lusciously gooey you could just faint! The salty, sticky turtle broth seeps through the mouth... melding beautifully with the salty savoriness of the butter and cheese! Together, they lap at your tongue in silky, decadent harmony! "How on earth does this work? What makes the flavor of the turtle fit so well with the cheese? Hm? What's this where the two layers meet?" "You have a keen eye, sir. That's a mix of chopped nuts and seeds- walnuts, peanuts, sesame seeds... ...and... ...." "Kaki no Tane Snack Crackers?!" Those crackers! Soma used those the very first time Takumi challenged him! After lightly toasting them to bring out their aroma, I mixed them into the layer between the sides of my Sformato. Of course, this was after I used my Mezzaluna... ... to chop them all into the perfect size of about 0.1 mm each! "Heyo, Human Food Processor!" "I see! The toasted Kaki no Tane Crackers bring just enough aromatic astringency to erase the smell of the fish and dairy... ... functioning as a sort of bridge to tie the two distinct flavors together! Not only that, their crunchiness adds a fun, contrasting texture while not being filling at all!

China's food comes from abroad: from South America, the United States and Australia. This means prosperity for agricultural traders and processors, like Archer Daniels Midland, which is making its way into China in every way imaginable, into a $ 100 billion domestic processed food market that is growing more than 10 percent annually. This translates into a windfall for farmers in the Midwest, who are now enjoying a two-thirds rise in the price of soybeans compared to a year ago. It also means a better diet for the Chinese, who have increased their caloric intake by a third over the past 25 years.

GINGER-ORANGE CHEESECAKE Makes 8 servings 1½ cups graham cracker crumbs ⅓ cup butter, melted ⅓ cup white sugar 32 ounces cream cheese, softened ⅔ cup white sugar, plus 2 tablespoons 1 cup sour cream, divided 1 tablespoon grated orange peel 4 eggs 2 cups clementine wedges ½ cup finely chopped crystallized ginger Preparation Preheat oven to 325 degrees. Mix graham cracker crumbs, butter, and ⅓ cup sugar together. Press on bottom of 9² x 3² springform pan and just enough up sides to seal bottom. Place cream cheese, ⅔ cup sugar, ½ cup sour cream, and orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust. Bake 1 hour 20 minutes, or until center is set. Cool on wire rack for 15 minutes. Using spatula around edges to loosen, remove side of pan. Refrigerate uncovered 3 hours or until chilled, then cover and continue refrigerating at least 4 hours, but not longer than 48 hours. Mix ½ cup sour cream and 2 tablespoons sugar and spread over top of cheesecake. Top with fresh fruit and crystallized ginger. Store uneaten portion covered with foil in fridge. TWELVE BIANCA Though I wanted to turn and bolt, I didn’t.

Castle Scones ¼ cup currants 2 cups all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder ½ teaspoon salt 4 tablespoons well-chilled unsalted butter, cut into 4 pieces 1 large egg ¼ cup whipping cream ¼ cup milk 2 teaspoons sugar (optional) butter, whipped cream, jams, curds, and marmalades Place the currants in a medium-sized bowl and pour boiling water over them just to cover. Allow to stand for 10 minutes. Drain the currants, pat them dry with paper towels, and set aside. Preheat the oven to 400°F. Mix the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a steel blade. With the motor running, add the butter and process until the mixture looks like cornmeal. In a separate bowl, beat the egg slightly with the cream and milk. With the motor still running, pour the egg mixture in a thin stream into the flour mixture just until the dough holds together in a ball. Fold in the currants. On a floured surface, lightly pat the dough into 2 circles, each about 7 inches in diameter. Cut each circle into 6 even pieces. Place the scones on a buttered baking sheet 2 inches apart. Sprinkle them with the optional sugar, if desired. Bake about 15 minutes, or until the scones are puffed, golden, and cooked through. Serve with butter, whipped cream, and jams. Makes 12 scones

To eat responsibly is to understand and enact, so far as one can, this complex relationship. What can one do? Here is a list, probably not definitive: 1. Participate in food production to the extent that you can. If you have a yard or even just a porch box or a pot in a sunny window, grow something to eat in it. Make a little compost of your kitchen scraps and use it for fertilizer. Only by growing some food for yourself can you become acquainted with the beautiful energy cycle that revolves from soil to seed to flower to fruit to food to offal to decay, and around again. You will be fully responsible for any food that you grow for yourself, and you will know all about it. You will appreciate it fully, having known it all its life. 2. Prepare your own food. This means reviving in your own mind and life the arts of kitchen and household. This should enable you to eat more cheaply, and it will give you a measure of “quality control”: You will have some reliable knowledge of what has been added to the food you eat. 3. Learn the origins of the food you buy, and buy the food that is produced closest to your home. The idea that every locality should be, as much as possible, the source of its own food makes several kinds of sense. The locally produced food supply is the most secure, the freshest, and the easiest for local consumers to know about and to influence. 4. Whenever possible, deal directly with a local farmer, gardener, or orchardist. All the reasons listed for the previous suggestion apply here. In addition, by such dealing you eliminate the whole pack of merchants, transporters, processors, packagers, and advertisers who thrive at the expense of both producers and consumers. 5. Learn, in self-defense, as much as you can of the economy and technology of industrial food production. What is added to food that is not food, and what do you pay for these additions? 6. Learn what is involved in the best farming and gardening. 7. Learn as much as you can, by direct observation and experience if possible, of the life histories of the food species. The

Caramel Apple Bundt Cake For people. Cake 1½ cups flour 1 cup pecans 2 teaspoons baking powder ½ teaspoon baking soda 1½ teaspoons cinnamon ¾ teaspoon nutmeg ¾ teaspoon cloves ¼ teaspoon salt 2 medium apples, peeled and cored ½ cup sugar + extra 1¼ sticks (10 tablespoons) butter at room temperature + extra for greasing the pan 1 cup packed dark brown sugar 2 large eggs at room temperature 1 cup applesauce Preheat oven to 350ºF. Place the flour, pecans, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a food processor and pulse until the pecans are fine. Transfer the flour mixture to a bowl. Insert the grating disk and grate the apples. Take 1 tablespoon of sugar out of the plain sugar and set it aside. Cream the butter with the sugars. Beat in the eggs. Alternate adding the applesauce and the flour mixture until completely combined. Stir in the grated apples. Grease the Bundt pan liberally. Sprinkle the extra sugar on the butter. You may need another tablespoon of sugar for full coverage. Use a cooking spoon to ladle the batter into the Bundt pan and smooth the top. Bake 40 minutes or until it begins to pull away from the sides and a cake tester comes out clean. Allow to rest on a baking rack about 5 to 10 minutes. Loosen the edges, and flip onto the rack. When cool, top with caramel. Caramel 4 tablespoons unsalted butter 1 cup packed dark brown sugar ¼ cup heavy cream Place the ingredients in a deep microwave-safe dish (I used a 4-cup Pyrex measuring cup). Microwave in short bursts, stirring occasionally, until it bubbles up and the sugar melts. (You may find that you even like it if the sugar doesn’t melt!) Swedish Tea Ring For people.

Accras (Saltfish Fritters) Accras (or acrats) de morue are saltfish fritters—the French island version of Dingis’s saltfish cakes. (Morue is French for cod.) Serve them as an appetizer or a snack. 1⁄2 pound salt cod or other saltfish, preferably boneless 1 lime 1 small onion, grated 1 clove garlic, grated 1⁄4–1⁄2 hot pepper, seeded and finely minced 1 seasoning pepper or 1⁄2 green bell pepper, finely chopped 1 stalk celery, finely chopped 2 green onions, finely chopped 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme Freshly ground black pepper 1 cup flour 1 teaspoon baking powder 1⁄2 cup water (approx.) Vegetable oil for deep frying 1. The night before you want to serve the fritters, put the fish in cold water to soak. Change water 4 or 5 times, squeezing half the lime into the water during each of the last two soakings. 2. Rinse fish, drain, and remove skin and bones if necessary. In a large bowl, finely shred the fish. (See Tips, below.) Add the onion, garlic, peppers, celery, green onions, thyme, and black pepper, and mix well. 3. Combine flour and baking powder and add to fish mixture. Stir thoroughly. Slowly add enough water to make a thick paste. 4. Heat oil to 350°F in a deep fryer or pot. Drop fish mixture by tablespoons into hot oil and fry until golden on both sides. 5. Drain on paper towels and serve hot with hot pepper sauce. Serves 4 Tips • Some saltfish may not shred easily. If that’s the case, chop it finely in a food processor or by hand with a knife. Alternatively, put it in boiling water, turn off the heat, and allow it to cool in the liquid. It should then flake easily. Whichever method you use, be sure to “chip it up fine,” as Dingis says. • Before proceeding with step 2, try a little piece of the soaked fish. If it is still too salty for your taste, soak it again in fresh water.

As noted in About ESC Electrol Specialties Company began fabricating CIP System components as a vendor to one of the nations largest suppliers of cleaning chemicals to the Dairy industry more than 50 years ago. This vendor was a major provider of the engineering services, components and skilled personnel required to design and install CIPable automaed processes, for dairies initialy, and later food and beverage processors. This vendor was actively involved with new facility construction, but more importantly, also developed and applied the methodos of applying such new technology equally well to "recycle old dairies" via rennovation projects planned to provide the exisitng facility increased capacity, efficiency and quality capabilities, and keep it running during the rennovation process. This vendor worked on a design and install" basis and used its own wsanitary welding crews, even Internationally, through the mid 70s.

TIO TITO’S SUBLIME LIME BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position. ½ cup finely-chopped coconut (measure after chopping—pack it down when you measure it) 1 cup cold salted butter (2 sticks, 8 ounces, ½ pound) ½ cup powdered (confectioners) sugar (no need to sift unless it’s got big lumps) 2 cups all-purpose flour (pack it down when you measure it)   4 beaten eggs (just whip them up with a fork) 2 cups white (granulated) sugar cup lime juice (freshly squeezed is best) cup vodka (I used Tito’s Handmade Vodka) ½ teaspoon salt 1 teaspoon baking powder ½ cup all-purpose flour (pack it down when you measure it) Powdered (confectioners) sugar to sprinkle on top Coconut Crust: To get your half-cup of finely-chopped coconut, you will need to put approximately ¾ cup of shredded coconut in the bowl of a food processor. (The coconut will pack down more when it’s finely-chopped so you’ll need more of the stuff out of the package to get the half-cup you need for this recipe.) Chop the shredded coconut up finely with the steel blade. Pour it out into a bowl and measure out ½ cup, packing it down when you measure it. Return the half-cup of finely chopped coconut to the food processor. (You can also do this by spreading out the shredded coconut on a cutting board and chopping it finely by hand.) Cut each stick of butter into eight pieces and arrange them in the bowl of the food processor on top of the chopped coconut. Sprinkle the powdered sugar and the flour on top of that. Zoop it all up with an on-and-off motion of the steel blade until it resembles coarse cornmeal. Prepare a 9-inch by 13-inch rectangular cake pan by spraying it with Pam or another nonstick cooking spray. Alternatively, for even easier removal, line the cake pan with heavy-duty foil and spray that with Pam. (Then all you have to do is lift the bar cookies out when they’re cool, peel off the foil, and cut them up into pieces.) Sprinkle the crust mixture into the prepared cake pan and spread it out with your fingers. Pat it down with a large spatula or with the palms of your impeccably clean hands. Hannah’s 1st Note: If your butter is a bit too soft, you may end up with a mass that balls up and clings to the food processor bowl. That’s okay. Just scoop it up and spread it out in the bottom of your prepared pan. (You can also do this in a bowl with a fork or a pie crust blender if you prefer.) Hannah’s 2nd Note: Don’t wash your food processor quite yet. You’ll need it to make the lime layer. (The same applies to your bowl and fork if you make the crust by hand.) Bake your coconut crust at 350 degrees F. for 15 minutes. While your crust is baking, prepare the lime layer. Lime Layer: Combine the eggs with the white sugar. (You can use your food processor and the steel blade to do this, or you can do it by hand in a bowl.) Add the lime juice, vodka, salt, and baking powder. Mix thoroughly. Add the flour and mix until everything is incorporated. (This mixture will be runny—it’s supposed to be.) When your crust has baked for 15 minutes, remove the pan from the oven and set it on a cold stovetop burner or a wire rack. Don’t shut off the oven! Just leave it on at 350 degrees F. Pour the lime layer mixture on top of the crust you just baked. Use potholders to pick up the pan and return it to the oven. Bake your Sublime Lime Bar Cookies for an additional 30 minutes. Remove the pan from the oven and cool your lime bars in the pan on a cold stovetop burner or a wire rack. When the pan has cooled to room temperature, cover it with foil and refrigerate it until you’re ready to serve. Cut the bars into brownie-sized pieces, place them on a pretty platter, and sprinkle them lightly with powdered sugar. Yum! Hannah’s 3rd Note: If you would prefer not to use alcohol in these bar cookies, simply substitute whole milk for the vodka. This recipe works both ways and I can honestly tell you that I’ve never met anyone who doesn’t like my Sublime Lime Bar Cookies!

CRANBERRY SCONES Preheat oven to 425 degrees F., rack in the middle position. 3 cups all-purpose flour (pack it down in the cup when you measure it) 2 Tablespoons white (granulated) sugar 2 teaspoons cream of tartar (important) 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup softened salted butter (1 stick, 4 ounces, ¼ pound) 2 large eggs, beaten (just whip them up in a glass with a fork) 1 cup unflavored yogurt (8 ounces) 1 cup sweetened dried cranberries (Craisins, or their equivalent) ½ cup whole milk Use a medium-size mixing bowl to combine the flour, sugar, cream of tartar, baking powder, baking soda, and salt. Stir them all up together. Cut in the salted butter just as you would for piecrust dough.   Hannah’s Note: If you have a food processor, you can use it for the first step. Cut ½ cup COLD salted butter into 8 chunks. Layer them with the dry ingredients in the bowl of the food processor. Process with the steel blade until the mixture has the texture of cornmeal. Transfer the mixture to a medium-sized mixing bowl and proceed to the second step.   Stir in the beaten eggs and the unflavored yogurt. Then add the sweetened dried cranberries and mix everything up together.   Add the milk and stir until everything is combined.   Drop the scones by soup spoonfuls onto a greased (or sprayed with Pam or another nonstick baking spray) baking sheet, 12 large scones to a sheet. You can also drop these scones on parchment paper if you prefer.   Once the scones are on the baking sheet, you can wet your fingers and shape them into more perfect rounds. (If you do this and there are any leftovers, you can slice them in half and toast them for breakfast the next morning.)   Bake the scones at 425 degrees F. for 12 to 14 minutes, or until they’re golden brown on top.   Cool the scones for at least five minutes on the cookie sheet, and then remove them with a spatula. Serve them in a towel-lined basket so they stay warm.   Yield: Makes 12 large and delicious scones.

Some of these bots are already arriving in 2021 in more primitive forms. Recently, when I was in quarantine at home in Beijing, all of my e-commerce packages and food were delivered by a robot in my apartment complex. The package would be placed on a sturdy, wheeled creature resembling R2-D2. It could wirelessly summon the elevator, navigate autonomously to my door, and then call my phone to announce its arrival, so I could take the package, after which it would return to reception. Fully autonomous door-to-door delivery vans are also being tested in Silicon Valley. By 2041, end-to-end delivery should be pervasive, with autonomous forklifts moving items in the warehouse, drones and autonomous vehicles delivering the boxes to the apartment complex, and the R2-D2 bot delivering the package to each home. Similarly, some restaurants now use robotic waiters to reduce human contact. These are not humanoid robots, but autonomous trays-on-wheels that deliver your order to your table. Robot servers today are both gimmicks and safety measures, but tomorrow they may be a normal part of table service for many restaurants, apart from the highest-end establishments or places that cater to tourists, where the human service is integral to the restaurant’s charm. Robots can be used in hotels (to clean and to deliver laundry, suitcases, and room service), offices (as receptionists, guards, and cleaning staff), stores (to clean floors and organize shelves), and information outlets (to answer questions and give directions at airports, hotels, and offices). In-home robots will go beyond the Roomba. Robots can wash dishes (not like a dishwasher, but as an autonomous machine in which you can pile all the greasy pots, utensils, and plates without removing leftover food, with all of them emerging cleaned, disinfected, dried, and organized). Robots can cook—not like a humanoid chef, but like an automated food processor connected to a self-cooking pot. Ingredients go in and the cooked dish comes out. All of these technology components exist now—and will be fine-tuned and integrated in the decade to come. So be patient. Wait for robotics to be perfected and for costs to go down. The commercial and subsequently personal applications will follow. By 2041, it’s not far-fetched to say that you may be living a lot more like the Jetsons!

STRAWBERRY SHORTBREAD BAR COOKIES Preheat oven to 350 degrees F., rack in the middle position.   Hannah’s 1st Note: These are really easy and fast to make. Almost everyone loves them, including Baby Bethie, and they’re not even chocolate! 3 cups all purpose flour (pack it down in the cup when you measure it) ¾ cup powdered (confectioner’s) sugar (don’t sift un- less it’s got big lumps) 1 and ½ cups salted butter, softened (3 sticks, 12 ounces, ¾ pound) 1 can (21 ounces) strawberry pie filling (I used Comstock)*** *** - If you can’t find strawberry pie filling, you can use another berry filling, like raspberry, or blueberry. You can also use pie fillings of larger fruits like peach, apple, or whatever. If you do that, cut the fruit pieces into smaller pieces so that each bar cookie will have some. I just put my apple or peach pie filling in the food processor with the steel blade and zoop it up just short of being pureed. I’m not sure about using lemon pie filling. I haven’t tried that yet. FIRST STEP: Mix the flour and the powdered sugar together in a medium-sized bowl. Cut in the softened butter with a two knives or a pastry cutter until the resulting mixture resembles bread crumbs or coarse corn meal. (You can also do this in a food processor using cold butter cut into chunks that you layer between the powdered sugar and flour mixture and process with the steel blade, using an on-and-off pulsing motion.) Spread HALF of this mixture (approximately 3 cups will be fine) into a greased (or sprayed with Pam or another nonstick cooking spray) 9-inch by 13-inch pan. (That’s a standard size rectangular cake pan.) Bake at 350 degrees F. for 12 to 15 minutes, or until the edges are just beginning to turn golden brown. Remove the pan to a wire rack or a cold burner on the stove, but DON’T TURN OFF THE OVEN! Let the crust cool for 5 minutes. SECOND STEP: Spread the pie filling over the top of the crust you just baked. Sprinkle the crust with the other half of the crust mixture you saved. Try to do this as evenly as possible. Don’t worry about little gaps in the topping. It will spread out and fill in a bit as it bakes. Gently press the top crust down with the flat blade of a metal spatula. Bake the cookie bars at 350 degrees F. for another 30 to 35 minutes, or until the top is lightly golden. Turn off the oven and remove the pan to a wire rack or a cold burner to cool completely. When the bars are completely cool, cover the pan with foil and refrigerate them until you’re ready to cut them. (Chilling them makes them easier to cut.) When you’re ready to serve them, cut the Strawberry Shortbread Bar Cookies into brownie-sized pieces, arrange them on a pretty platter, and if you like, sprinkle the top with extra powdered sugar.

Bycatch and discards are a fact of life to a fisherman. There is no fishing method that catches only the quarry. ...The UN Food and Agriculture Organization estimates that about a third of what is caught worldwide, some 29 million tons, goes over the side. This takes what is hauled from the sea to around 132 million tons a year. Add to that the number of organisms that are killed or damaged by net, line, or trap and are never landed--such as whales, porpoises, turtles, and birds--and the number of animals destroyed on the bottom, and the total catch by fishermen reaches something more like 220 million tons a year. Consider that much of the weight of palatable fish is head, cartilage, bone, and offal, which goes over the side or is thrown away by processors. Consider also that about 44 million tons of fish are caught to make industrial products and food for farmed fish. Consider that some of the palatable fish caught will be turned into products for other than human consumption--as cat food, for instance. Consider that there may be an element of waste because some fish will not sell. Taking all these things into account, it is possible to conclude that the amount of protein eaten by someone or something is maybe less than 20 percent of the 104 million tons landed, and only 10 percent of the amount of marine animals destroyed annually in the oceans. These are rough figures, but, given a wide margin of error, they are about right. So catching wild fish is a wasteful business.

Spinach    serves 4 2 (10-ounce) bags spinach ⅔ cup low-fat (1%) cottage cheese ¼ cup low-fat (1%) milk 1 tablespoon grated Parmesan cheese ½ garlic clove, minced ⅛ teaspoon black pepper 1  Put spinach in steamer basket; set in large pot containing 1 inch boiling water. Cook, covered, until spinach is bright green and wilted, about 3 minutes. Lift out steamer basket. Let spinach cool about 5 minutes; squeeze to remove any excess liquid. Chop spinach. 2  Combine all remaining ingredients in food processor or blender and puree. Add one-fourth of spinach and puree. 3  Combine remaining spinach with cottage cheese mixture in large nonstick skillet and set over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.

Masala paste 2 teaspoons garam masala or curry powder 2 teaspoons red pepper flakes 2 teaspoons smoked paprika 1 teaspoon cumin seeds, toasted and ground 1 teaspoon coriander seed, toasted and ground 3/4-inch piece fresh ginger, peeled and grated 1 tablespoon peanut oil 2 tablespoons tomato paste Salt and pepper A handful of fresh cilantro Curry 11/2 tablespoons peanut oil 1 red onion, diced 1 clove garlic, minced 2 tablespoons masala paste (from above) One 14-ounce/400g can diced tomatoes 1 cup/250ml vegetable stock 7 ounces/200g red lentils, rinsed 7 ounces/200g baby spinach leaves 2 tablespoons unflavored low-fat yogurt Rye Barley Roti (recipe follows), for serving Pulse the masala paste ingredients in a mini food processor till well combined and fairly smooth.

Sally was demonstrating trout mousse rolled inside salmon fillets and napped- such a nice word- with hollandaise sauce. She made the hollandaise on her hot plate and handed it to me to keep warm on our back-table hot plate. When I took the pan from her, smiling for the audience, I could see that it had curdled; little bits of hard yolk were visible up close. I wasn't exactly sure what to do about it. I certainly didn't want to point it out to her, but I knew she wouldn't want to use it as it was. So I made another one. I melted butter on my hot plate and crouched under the skirted table with the butter, egg yolks, lemon juice, and the blender. I waited for Sally to turn on the food processor to puree the trout, and then, knowing the processor would drown me out, I turned on the blender and whirred yolks, butter, and lemon juice into a perfect hollandaise and put it in a pan identical to the one Sally had handed to me. I saved hers just in case she was planning to discuss curdling, but when I handed her the newly made one, she just gave me that schoolgirl grin and said, "Nice work" and went back to the demonstration.

mind of a blue cabbage that had been through a food processor. “I said to Dad, ‘How about them apples, or lack thereof?’” Duckworth got up and left the room.   Twenty Cal I went back into the Plimpton house with Bob Butler trailing after me. Gloria was in the kitchen, pouring herself yet another glass of wine while her aunt watched

This soup, which is great for really cold winter days, would have been a very easy one to prepare out on the prairie. In the winter, I will make a big pot of this soup in the late morning and just leave it on the stove until late afternoon. That way, anyone can grab a mugful at any time. Serves 4 to 6 2 bunches (about 10) spring onions, trimmed ¼ cup (60 ml) sunflower or vegetable oil 1 yellow onion, coarsely chopped 3 russet potatoes (about 1½ pounds/680 g), peeled and quartered 1 quart (960 ml) chicken broth Salt and freshly ground black pepper • Cut the spring onions in half crosswise, dividing the white and green parts. Coarsely chop the white parts and set aside. Finely chop the green parts and set them aside separately. • Heat the oil in a medium pot over medium heat. Add the yellow onion and chopped white parts of the spring onions and cook, stirring often with a wooden spoon, until soft, 8 to 10 minutes. Add the potatoes and broth and season to taste with salt and pepper. Increase the heat to medium-high and bring just to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are soft, 30 to 35 minutes. • Allow the soup to cool slightly. Working in batches, puree the soup in a blender or a food processor until very smooth. Return the pureed soup to the pot and cook over medium heat until hot. Adjust the seasonings to taste. Garnish individual servings with the reserved spring onion greens.

Oatmeal Raisin Crisps Preheat oven to 375° F., rack in the middle position. 1 cup melted butter (2 sticks—½ pound) 2 cups white sugar 2 teaspoons vanilla ½ teaspoon salt 2 teaspoons baking soda 2 large eggs, beaten (just whip them up with a fork) 2 ½ cups flour (no need to sift) 1 cup raisins (either regular or golden, you choose) 2 cups GROUND dry oatmeal (measure before grinding) Melt the butter in a large microwave-safe bowl. Add the sugar and mix. Then mix in the vanilla, salt, and the baking soda. When the mixture has cooled to room temperature, stir in the eggs. Add the flour and stir it all up. Then mix in the raisins. Prepare your oatmeal. (Use Quakers if you have it—the cardboard canister is useful for all sorts of things.) Measure out 2 cups and dump it in the food processor, chopping it with the steel blade until it’s the consistency of coarse sand. Dump it in your dough and mix it all up. (This dough will be fairly stiff.) Roll walnut-sized dough balls with your hands and place them on a greased cookie sheet, 12 to a standard sheet. (If it’s too sticky to roll, place the bowl in the refrigerator for 30 minutes and try again.) Squish the dough balls down with a fork in a crisscross pattern (like peanut butter cookies). Bake at 375 degrees for 10 minutes. Cool on the cookie sheet for 2 minutes, then remove the cookies to a wire rack to cool completely. Andrea likes these and she’s never liked raisins—go figure. Chapter Ten Andrea shivered as Hannah parked at the end of Vera Olsen’s alley.

I'm pouring the nuts into the food processor when I notice Benny is already pulling a bowl out from under the stand mixer and starting to fold in dry ingredients by hand. "Why do I feel like you're way ahead of me?" He gives me that lopsided smile. "Mine still have to bake. Relax, it's not a competition. But if it were, I'd probably win.

Creamy Blueberry Dressing Serves: 4 2 cups fresh or frozen (thawed) blueberries ½ cup pomegranate juice ¼ cup raw cashew butter or ½ cup raw cashews 3 tablespoons Wild Blueberry Vinegar* or other fruit-flavored vinegar Blend all ingredients in a food processor or high-powered blender until smooth and creamy. PER SERVING: CALORIES 106; PROTEIN 2g; CARBOHYDRATE 16g; TOTAL FAT 4.3g; SATURATED FAT 0.7g; SODIUM 5mg; FIBER 2.4g; BETA-CAROTENE 22mcg; VITAMIN C 2mg; CALCIUM 14mg; IRON 0.8mg; FOLATE 15mcg; MAGNESIUM 31mg; ZINC 0.6mg; SELENIUM 1.9mcg

Home-Style Tomato Sauce Serves: 4 3 cups diced tomatoes 8 unsulfured, unsalted dried tomatoes, finely diced 1 small yellow onion, diced 8 cloves garlic, minced 1 tablespoon MatoZest* or other no-salt Italian seasoning blend, adjusted to taste Freshly ground black pepper, to taste 2 tablespoons fresh basil, chopped In a saucepan, cook tomatoes and dried tomatoes over medium-low heat until soft, about 10 minutes. Place in a food processor or blender and purée. Heat 2 to 3 tablespoons water in a medium skillet and sauté the onion and garlic for 2 minutes or until tender. Add the puréed tomato mixture, MatoZest, and pepper. Bring to a gentle boil, reduce heat to low, cover, and simmer for 1 hour. Add basil and adjust seasonings to taste, adding a little more MatoZest if you wish. PER SERVING: CALORIES 53; PROTEIN 3g; CARBOHYDRATE 11g; TOTAL FAT 0.5g; SATURATED FAT 0.1g; SODIUM 15mg; FIBER 2.6g; BETA-CAROTENE 666mcg; VITAMIN C 24mg; CALCIUM 41mg; IRON 1mg; FOLATE 34mcg; MAGNESIUM 27mg; ZINC 0.4mg; SELENIUM 1.1mcg

Italian Dressing with Roasted Garlic Serves: 4 4 to 8 cloves garlic, roasted (see Note) 1 cup unsweetened soy, hemp, or almond milk ½ cup raw cashew butter 2 tablespoons nutritional yeast 2 tablespoons fresh lemon juice 1 tablespoon white wine vinegar or more to taste 2 tablespoons Dijon mustard 2 tablespoons fresh parsley 1 teaspoon dried basil ¼ teaspoon crushed red pepper flakes Pinch of dried oregano ⅛ teaspoon black pepper or to taste Blend ingredients together in a high-powered blender or food processor. Adjust seasonings if necessary. Note: Garlic can be roasted with the entire bulb intact and skin on, or it can be roasted using peeled and separated cloves. Roast at 300˚F for about 25 minutes or until soft. PER SERVING: CALORIES 239; PROTEIN 10g; CARBOHYDRATE 14g; TOTAL FAT 17.4g; SATURATED FAT 3.3g; SODIUM 119mg; FIBER 2.3g; BETA-CAROTENE 131mcg; VITAMIN C 7mg; CALCIUM 112mg; IRON 2.4mg; FOLATE 27mcg; MAGNESIUM 105mg; ZINC 2.8mg; SELENIUM 6.9mcg

Russian Fig Dressing Serves: 4 ⅔ cup no-salt-added or low-sodium pasta sauce ⅔ cup raw almonds or 6 tablespoons raw almond butter ¼ cup raw sunflower seeds 6 tablespoons Black Fig Vinegar* or balsamic vinegar 2 tablespoons raisins or dried currants Blend ingredients in a food processor or high-powered blender until smooth. PER SERVING: CALORIES 243; PROTEIN 8g; CARBOHYDRATE 18g; TOTAL FAT 16.9g; SATURATED FAT 1.4g; CHOLESTEROL 0.9mg; SODIUM 20mg; FIBER 4.6g; BETA-CAROTENE 170mcg; VITAMIN C 1mg; CALCIUM 90mg; IRON 1.9mg; FOLATE 38mcg; MAGNESIUM 104mg; ZINC 1.3mg; SELENIUM 5.7mcg

French Minted Pea Soup Serves: 3 10 ounces frozen green peas 1 small onion, chopped 1 clove garlic, chopped 3 tablespoons VegiZest*, or other no-salt seasoning, adjusted to taste 3 cups water 1 bunch fresh mint leaves (save a few leaves for garnish) 3 regular dates, pitted ½ cup raw cashews ½ tablespoon Spike no-salt seasoning, or other no-salt seasoning, to taste 4 teaspoons fresh lemon juice 4 cups shredded romaine lettuce or chopped baby spinach 2 tablespoons fresh snipped chives Simmer peas, onions, garlic, and seasonings in water for about 7 minutes. Pour pea mixture into a high-powered blender or food processor. Add remaining ingredients except for the lettuce and chives. Blend until smooth and creamy. Add lettuce or spinach and let it wilt in hot liquid. Pour into bowls and garnish with chives and mint leaves. PER SERVING: CALORIES 313; PROTEIN 14g; CARBOHYDRATE 45g; TOTAL FAT 11.4g; SATURATED FAT 1.9g; SODIUM 153mg; FIBER 11.6g; BETA-CAROTENE 4496mcg; VITAMIN C 39mg; CALCIUM 192mg; IRON 9mg; FOLATE 210mcg; MAGNESIUM 156mg; ZINC 3mg; SELENIUM 8.1mcg

Golden Austrian Cauliflower Cream Soup Serves: 4 1 head cauliflower, cut into pieces 3 carrots, coarsely chopped 1 cup coarsely chopped celery 2 leeks, coarsely chopped 2 cloves garlic, minced 2 tablespoons VegiZest* or other no-salt seasoning blend, adjusted to taste 2 cups carrot juice 4 cups water ½ teaspoon nutmeg 1 cup raw cashews 5 cups chopped kale leaves or baby spinach Place all ingredients except cashews and kale in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender. In a food processor or high-powered blender, blend half of the soup liquid and vegetables with the cashews until smooth and creamy and return to the pot. Finely chop the kale or spinach and add to the pot; simmer for 10 more minutes. PER SERVING: CALORIES 369; PROTEIN 15g; CARBOHYDRATE 48g; TOTAL FAT 16.7g; SATURATED FAT 1.6g; SODIUM 238mg; FIBER 18.1g; BETA-CAROTENE 17,409mcg; VITAMIN C 104mg; CALCIUM 359mg; IRON 4.5mg; FOLATE 233mcg; MAGNESIUM 149mg; ZINC 2.4mg; SELENIUM 3.5mcg

Split Pea and Lentil Soup Serves: 6 1½ cups split peas, rinsed ½ cup lentils, rinsed ¼ cup pine nuts, lightly toasted, plus additional if desired for garnish 2 large onions, chopped 3 cloves garlic, chopped 4 stalks celery, chopped 3 cups coarsely chopped mushrooms 5 carrots, diced 1 cup carrot juice 3 cups low-sodium or no-salt-added vegetable broth 3 tablespoons fresh, chopped dill 2 tablespoons salt-free Italian seasoning blend ½ teaspoon dried marjoram ¼ teaspoon ground black pepper Bring 3 cups of water to a boil, add split peas and lentils and return to a boil. Reduce heat, partially cover the pot, and simmer for 40 minutes or until split peas and lentils are tender. Place cooked lentils and split peas and toasted pine nuts in a high-powered blender or food processor and blend until smooth. While split peas and lentils are cooking, add remaining ingredients to a large soup pot and cook over low heat until vegetables are tender, about 15 minutes. Add blended split pea mixture to soup pot and mix well. If desired, garnish with additional toasted pine nuts. PER SERVING: CALORIES 342; PROTEIN 20g; CARBOHYDRATE 57g; TOTAL FAT 5g; SATURATED FAT 0.5g; SODIUM 163mg; FIBER 21.4g; BETA-CAROTENE 8001mcg; VITAMIN C 14mg; CALCIUM 112mg; IRON 4.9mg; FOLATE 252mcg; MAGNESIUM 115mg; ZINC 3.1mg; SELENIUM 6.3mcg

Cut or chop the onion finely, or put it in a blender or food processor before cooking. •  Eat some raw onion every day.

Tonight's lesson was a breadcrumb cake, and the idea that so many Italian desserts were less about being impressive---as so many French recipes were---than about being resourceful. "After all," I said, "tiramisu is just cookies dipped in coffee and liqueur, layered with custard." For the breadcrumb cake, I walked them through how to make the breadcrumbs. "There's no sense in buying breadcrumbs, not in that quantity." We sliced the crusts off of the bread together, toasted the slices lightly, and ran the bread through the food processor. Afterward, we grated the dark chocolate, peeled and sliced the pears, cracked eggs, and measured cream. The thick batter came together quickly, and we placed them into the ovens. While the cakes baked, I walked them through the pasta fritta alla Siracusa, the angel-hair pasta twirls fried in a shallow amount of oil. We boiled up the pasta, then stirred together honey and candied orange before chopping pistachios and adding some cinnamon. One by one, they dropped the knotted pasta into the oil and cooked them on both sides. After draining them, we drizzled the honey mixture over the top, followed by a sprinkle of the pistachios and cinnamon. The process of frying the pasta bundles, one by one, kept everyone busy until the breadcrumb cakes finished baking.

GEORGIAN BEET SALAD Put boiled beets, pitted prunes, garlic, walnuts, and sour cream in a food processor and pulse to a grainy paste. Garnish with rough-chopped walnuts and cilantro. Serve with crusty bread.

Sweet Potato Black Bean Burger TOTAL COOK TIME: 35 MINUTES | MAKES 4 SERVINGS This burger is a longevity powerhouse. Loaded with beans, greens, sweet potatoes, and pepitas, it’s the perfect example of a blue zones–inspired twist on a classic American comfort food. The Patty and Buns: 1½ cups rolled oats 1 cup peeled, mashed, cooked sweet potato 1 cup mashed black beans ½ teaspoon salt 2 teaspoons onion powder 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon black pepper ½ teaspoon chipotle powder, optional Oil for cooking 4 whole wheat burger buns The Sauce: ¼ cup toasted pepitas ¼ cup good-quality salsa verde The Toppings: 1 avocado, sliced ½ cup loosely packed sliced kale Pickled or thinly sliced raw red onion* To make the patties, pulse the rolled oats in a food processor until coarsely ground and set aside. Combine the sweet potato, black beans, salt, and spices; then incorporate the ground oats. Let this sit for about 5 minutes so flavors can marry. Form the mixture into 4 patties. In a skillet, heat a thin layer of oil over medium heat. Add the patties and fry on both sides until crisped, about 4 minutes per side. To make the sauce: Puree the pepitas and salsa verde in a food processor or blender and set aside. Build your burger: Mash the avocado and spread on the bottom bun. Then, add your patty and top with the pepita sauce. Finish off the burger with kale and red onion, then the top bun. *To pickle red onions, submerge them in white vinegar with a generous pinch of salt for at least 6 hours.

Hummus With Parsley TOTAL PREP TIME: 10 MINUTES | MAKES 6 SERVINGS Chickpeas are the foundation of the Ikarian diet and have been since Neolithic times. Over the centuries, Ikarian cooks have found hundreds of unique ways to transform beans, chickpeas, lentils, and split peas into tasty dishes. A key ingredient to the blue zones diet is our belief that beans add healthy years to life. In this regard, hummus is the perfect food. Ikarians make this variation lighter than what you’d typically find at stores or in restaurants by leaving out tahini and making up the flavor with parsley and red wine vinegar. While islanders always make theirs with dried chickpeas, grown locally, it’s perfectly OK to use canned beans as a timesaver. 1 pound dried chickpeas, soaked overnight and cooked until soft (or three 15-ounce cans, drained) 2 to 3 cloves garlic ½ cup extra-virgin olive oil, plus more for serving 2 tablespoons red wine vinegar ¼ cup parsley, chopped Salt (optional) Put cooked chickpeas and garlic in a food processor or high-powered blender and blend until roughly pureed.

Thumbprint Cookies These wheat-free cookies will rock your world, but they won’t mess with your diet. • 1 cup raw almonds • 1 cup rolled oats • 1 cup organic spelt flour • 1/2 teaspoon cinnamon • 1/2 teaspoon powdered ginger • 1/8 teaspoon nutmeg • 1/4 teaspoon sea salt • 1/2 cup canola oil • 1/2 cup honey • 1 teaspoon vanilla extract • Overnight Jam for filling Preheat oven to 350 degrees, and line a cookie pan with parchment paper. Use a food processor with metal blade to grind almonds into coarse flour, about 2 minutes. Add oats, flour, cinnamon, ginger, nutmeg, and sea salt, and process for 1 more minute. Add oil, honey, and vanilla extract, and continue to process until dough forms a ball. Wrap dough in plastic wrap and set aside for 15 minutes at room temperature. Using a tablespoon of dough, form balls and place on cookie sheet. Make a thumbprint in each cookie and fill with Overnight Jam. Bake about 15 minutes, until cookie bottoms are browned.

HONEY MUSTARD VINAIGRETTE You can alter this basic recipe by adding any of the following ingredients: ½ teaspoon sweet paprika, 1 teaspoon grated lemon or orange peel, or 1 teaspoon dried herbs, such as tarragon, basil, mint, or oregano. If you prefer fresh herbs, use 1 tablespoon of the finely chopped leaves. TOTAL TIME: 5–10 MINUTES YIELD: 1½ CUPS ¼ cup vinegar of your choice 1–2 tablespoons freshly squeezed lemon juice, lime juice, or orange juice 1 tablespoon honey 1–2 garlic cloves, finely minced or pushed through a garlic press 1 tablespoon prepared mustard or 1 teaspoon powdered mustard ¾ teaspoon salt, or more or less to taste Freshly ground black pepper to taste 1 cup extra virgin olive oil, preferably unfiltered Combine all ingredients except the oil and mix until well blended. You can beat with a spoon or wire whisk or blend for ten seconds in a food processor on medium-high speed. Then add the oil in a thin drizzle, whisking constantly. If you’re using a food processor, process on medium speed as you add the oil. Pour enough dressing over the salad to coat the greens, but not so much that it pools in the bottom of the salad bowl. Store in the refrigerator for up to two weeks. Bring to room temperature before using.

You will need to increase the number of eggs and liquid when using coconut flour. The general ratio rule I follow is 1/2 cup (60 g) coconut flour plus 5 eggs plus 1/2 cup (120 ml) coconut milk (or other liquid). This ratio will vary depending on the other ingredients in the recipe; for example, if the recipe calls for mashed bananas, the bananas will add extra moisture to the batter, so you’ll need to reduce another liquid, say coconut milk, by 1/4 cup (60 ml). And if I’m adding cacao powder to a recipe, I usually adjust the flour down a little or increase the liquid slightly because cacao powder also absorbs moisture. Break Up Lumps. Coconut flour tends to be clumpy, so sifting the flour before mixing it into a recipe will help you avoid finding clumps in your baked goods. I tend to place my batters in a food processor, which helps break down the clumps without having to sift the flour. Store It Dry. Coconut flour is best if stored at room temperature in your pantry.

Halwa, one of the most famous Indian desserts. The key ingredient being the SuperFood carrot, so you know this dish is bursting with beta-carotene goodness. Raisins too contain antioxidant power of their own, excellent for eye and bone health and for fighting bacteria in the mouth, protecting your little one’s ‘baby teeth’ from tooth decay. Since this delicious dessert is bursting with nutritional value, it can be served either as a snack or after meal treat.   Total preparation and cooking time: 20mins Makes 3-4 servings Suitable for freezing   1 tbsp unsalted butter or ghee 1 whole cardamom pod - green 2 medium carrots — peeled, washed, grated (in food processor) 150ml (5fl oz) of whole milk Pinch of ground cinnamon 15g (½ oz) raisins — soaked in warm water (5mins), drained Melt the butter or ghee in a pot, add the cardamom and carrots and stir-fry for 5mins. Pour in the milk and add the cinnamon and raisins. Bring to the boil gradually on a low heat; this will take 5-10mins. Simmer (uncovered) for 15mins, stirring occasionally until the mixture begins to thicken. Once all of the milk has been absorbed, remove from the heat. Serve to baby warm.

HUMMUS AND CRUNCHY CARROTS In a blender or food processor, purée 1/2 cup chickpeas, 2 teaspoons extra-virgin olive oil, 1/2 teaspoon minced garlic, and 1 tablespoon lemon juice. Serve hummus with 1 cup raw baby carrots and 2 rye crisps.

Antioxidant-Rich Breakfast Bars SERVES 6 INGREDIENTS 1 cup cooked or canned black beans, low-sodium or no-salt-added 1 medium ripe banana 1 cup old-fashioned oats 1 cup frozen blueberries, thawed ¼ cup raisins ⅛ cup pomegranate juice 2 tablespoons finely chopped dates 1 tablespoon chopped walnuts 2 tablespoons goji berries 2 tablespoons raw sunflower seeds 2 tablespoons ground flax seeds DIRECTIONS Preheat the oven to 275°F. Puree beans in a food processor or high-powered blender. Mash banana in a large bowl. Add pureed beans and remaining ingredients and mix thoroughly. Lightly wipe an 8-inch square baking pan with a small amount of olive oil. Spread mixture into the pan. Bake for 75 minutes. Cool on a wire rack and cut into bars. Refrigerate any leftover bars. PER SERVING: CALORIES 188; PROTEIN 6g; CARBOHYDRATES 35g; TOTAL FAT 3.9g; SATURATED FAT 0.4g; SODIUM 11mg; FIBER 6g; BETA-CAROTENE 13ug; VITAMIN C 10mg; CALCIUM 24mg; IRON 2.1mg; FOLATE 61ug; MAGNESIUM 83mg; ZINC 1mg; SELENIUM 6.8ug

Spicy Cream of Chicken Soup Ingredients: 1 large onion, chopped 2 carrots, chopped 1 1/2 garam masala 5 cups chicken stock 1/4 cup parsley 3 pound chicken, quartered 1/2 cup long grain rice 1 cup half and half cream 1 cup frozen peas Salt and pepper to taste Directions: 1. Add onion, carrots, stock, parsley, garam masala, chicken, and rice to slow cooker and stir. 2. Cover and set slow cooker to low heat for 9 to 10 hours. 3. Remove chicken from stock with a slotted spoon and place on cutting board. 4. Remove meat from bones; dice chicken; dispose of skin and bones. Leave chicken on cutting board for now. 5. Puree vegetables and stock in a food processor until smooth; return to slow cooker. 6. Add cream and peas to slow cooker; return chicken to slow cooker. 7. Add salt and pepper until it reaches desired taste. Also, add more garam masala if desired. 8. Cover and set slow cooker on low for 20 minutes. Serving Suggestions: Add a delicious side of carrot or coconut rice to this spicy and savory soup.

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy.

Place the frozen hash browns in the bowl of a food processor. Use the steel blade, and process with an on-and-off motion until the potatoes are finely chopped. (If you don’t have a food processor, you don’t have to go out and buy one to make these. Just lay your frozen potatoes out on a cutting board in single layers, and chop them up into much smaller pieces with a chef’s knife.) Leave the potatoes in the food processor (or on the counter) while you… Crack the eggs into a large bowl and beat them with a fork or a wire whip until they’re fluffy. Stir in the grated onion (or the onion powder if you decided to use that), and the salt and pepper. Mix in the cracker crumbs. Let the mixture sit on the counter for at least two minutes to give the crumbs time to swell as they soak up the liquid. If you used a food processor, dump the potatoes on a cutting board. (If you used a chef’s knife, they’re already there.) Blot them with a paper towel to get rid of any moisture. Then add them to the mixture in the bowl, and stir them in. If the mixture in your bowl looks watery, add another Tablespoon of cracker crumbs to thicken it. Wait for the cracker crumbs to swell up, and then stir again. If it’s still too watery, add another Tablespoon of cracker crumbs. The resulting mixture should be thick, like cottage cheese. Place the ¼ stick of butter and the 1/8 cup of olive oil in a large nonstick frying pan. (This may be overkill, but I spray the frying pan with Pam or another nonstick cooking spray before I add the butter and olive oil.) Turn the burner on medium-high heat. Once the oil and butter are hot, use a quarter-cup measure to drop in the batter. Don’t try to get all of the batter out of the measuring cup. Your goal is to make 1/8 cup pancakes, and if you don’t scrape out the batter, that’s approximately what you’ll get. Keep the pancakes about two inches apart, and cover the bottom of the frying pan with them. Flatten them very slightly with a spatula so the potatoes spread out and don’t hump up in the middle. Fry the pancakes until they’re lightly browned on the bottom. That should take 2 to 3 minutes. You can tell by lifting one up with a spatula and peeking, but if it’s not brown and you have to do it again, choose another pancake to lift. Once the bottoms of the pancakes are brown, flip them over with your spatula and fry them another 2 to 3 minutes, or until the other side is brown. Lift out the pancakes and drain them on paper towels. Serve hot off the stove if you can, or keep the pancakes warm by placing them in a pan in a warm oven (the lowest temperature that your oven will go) in single layers between sheets of aluminum foil. Serve with your choice of sour cream, applesauce, cherry sauce, blueberry sauce, or apricot sauce. Yield: Approximately 24 small pancakes, depending on pancake size.

The Bancroft Peach Bellini 2 ripe peaches, seeded and diced 1 tablespoon freshly squeezed lemon juice 1 teaspoon sugar 1 bottle chilled Prosecco sparkling wine Directions Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve, and discard the peach solids in the sieve. Place two tablespoons of the peach puree into each champagne glass and fill with cold Prosecco. Serve immediately. Hawaiian BBQ Short Ribs 1 package pork spare ribs 4 tablespoons of your favorite brand of dry rib rub 1 cup light brown sugar 2 cups Welch’s Essentials Orange, Pineapple, Apple Juice Cocktail 1 16-ounce can chunked pineapple, with its juice 4 tablespoons light yellow mustard 1 cup Hawaiian BBQ sauce Directions Sprinkle both sides of the spare ribs with dry rib rub and light brown sugar.

Recipe: Honeybear Pie   For the pie crust   Flour - 2 cups Salt - 1 teaspoon Butter - 1/2 cup Apple Cider Vinegar - 2 tablespoons Water - 6 tablespoons   To make two 9” crusts, combine the flour & salt & butter in a food processor. Add the vinegar and water and form into a ball. Wrap in plastic and chill for 30 minutes.   For the pie filling   Apples

Now, it's fair to say, the majority of us don't want to be farmers, see farmers, pay farmers, or hear their complaints. Except as straw-chewing figures in children's books, we don't quite believe in them anymore. When we give it a thought, we mostly consider the food industry to be a thing rather than a person. We obligingly give 85 cents of our every food dollar to that thing, too--the processors, marketers, and transporters. And we complain about the high price of organic meats and vegetables thtat might send back more than three nickels per buck to the farmers: those actual humans putting seeds into the ground, harvesting, attending livestock births, standing in the fields at dawn casting their shadows upon our sustenance. There seems to be some reason we don't want to compensate or think about these hardworking people. In the grocery store checkout corral, we're more likely to learn which TV stars are secretly fornicating than to inquire as to the whereabouts of the people who grew the cucumbers and melons in our carts.

Lentil-Mushroom Burgers For any reluctant vegan who worries that nothing will ever replace the taste or texture of a juicy beef patty, consider the lentil burger. It might not matter so much that lentils are an excellent source of protein, that they are one of the fastest-cooking legumes, or that they are consumed in large quantities all over Europe, Asia, and Africa (even Idaho!). What will impress you is how tender, juicy, and “meaty” they taste. I grew up grilling over campfires, and I know burgers. These are as delicious as they come. Sometimes I’ll even take a few patties with me on long training runs and races.        1 cup dried green lentils (2¼ cups cooked)      2¼ cups water      1 teaspoon dried parsley      ¼ teaspoon black pepper      3 garlic cloves, minced      1¼ cups finely chopped onion      ¾ cup finely chopped walnuts      2 cups fine bread crumbs (see Note)      ½ cup ground flax seed (flax seed meal)      3 cups finely chopped mushrooms   1½ cups destemmed, finely chopped kale, spinach, or winter greens      2 tablespoons coconut oil or olive oil      3 tablespoons balsamic vinegar      2 tablespoons Dijon mustard      2 tablespoons nutritional yeast      1 teaspoon sea salt      ½ teaspoon black pepper      ½ teaspoon paprika   In a small pot, bring the lentils, water, parsley, 1 garlic clove, and ¼ cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. In a large mixing bowl, combine the lentils, sautéed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbecue.   MAKES A DOZEN 4-INCH DIAMETER BURGERS   NOTE: To make the bread crumbs, you’ll need about half of a loaf of day-old bread (I use Ezekiel 4:9). Slice the bread, then tear or cut into 2- to 3-inch pieces and chop in a food processor for 1 to 2 minutes, until a fine crumb results. The walnuts can also be chopped in the food processor with the bread.  

Salmon en Croute In Celtic mythology, the salmon is a magical fish that grants the eater knowledge of all things. Notes: Nonstick spray may be substituted for melted butter. Keep the phyllo covered with plastic wrap and a damp towel until ready to assemble; otherwise, it will dry out. 2 cloves garlic 1 7-oz. jar sun-dried tomatoes in olive oil 3 cups torn fresh basil leaves salt and pepper to taste 1 package 9x14 phyllo dough, thawed 1 cup melted butter 10 4-oz. salmon fillets, skin removed 2 eggs, beaten with ¼ cup water Preheat oven to 425 degrees. In a food processor, blend garlic, tomatoes with oil, basil, and salt and pepper. Set aside. Grease two large cookie sheets. Carefully lay five sheets of phyllo across each cookie sheet, overlapping and brushing each sheet with melted butter. Repeat. Divide salmon evenly between the cookie sheets and place vertically on top of phyllo, leaving a space between each fillet. Divide and spread basil mixture on top of each individual salmon fillet. Cover salmon with five sheets of phyllo, brushing each sheet with butter. Repeat. With a pizza cutter or knife, slice in between each fillet. Using egg wash, fold sides of phyllo together to form individual “packets.” Bake for 15–20 minutes. Serves 10. Lemon Zucchini Bake Use lemon thyme to add a sweet citrus flavor to everything from poultry to vegetables. If you can’t find it in your area, try chopped lemon balm, lemon verbena, or lemon basil. ¼ cup seasoned bread crumbs ¼ cup grated Parmesan cheese 2 teaspoons lemon thyme leaves 2 large zucchinis, thinly sliced 1 large Vidalia onion, thinly sliced 4 tablespoons melted butter Preheat oven to 350 degrees. Mix bread crumbs, cheese, and thyme. In a round casserole dish, layer half of the zucchini and half of the onion slices. Baste with melted butter. Add half of the bread crumb mixture. Repeat layers and bake, covered, for 20 minutes. Serves 4–6. Body Scrub Sugar scrubs are a great way to slough off stress and dead skin. For unique scents, try layering dried herbs like lavender (revitalizing) or peppermint (energizing) with a cup of white sugar and let stand for two weeks before use, shaking periodically. Then blend with a tablespoon of light oil such as sunflower seed. Slough away dead skin in the shower or tub.

Speaking of mangoes, one delicious alternative meal is mango salsa, which you can make by chopping mangoes, tomatoes, cucumbers, celery, cilantro, and garlic (if desired) in the food processor. Serve in cucumber boats, lettuce wraps, or over greens. And in place of the avocado-orange juice salad dressing, try mashing up some guacamole, topping your salad with it, then sprinkling the whole thing with lime juice. Another great detox dish is a food-processor grind-up of apples and cauliflower or apples and cabbage.

BLUEBERRY CRUNCH COOKIES Preheat oven to 350 degrees F., rack in the middle position.   1 cup melted butter (2 sticks, 1/2 pound) 2 cups white (granulated) sugar 2 teaspoons vanilla 1/2 teaspoon salt 1½ teaspoons baking soda 2 large eggs, beaten (just whip them up with a fork) 2½ cups flour (no need to sift—pack it down when you measure it) 1 cup dried sweetened blueberries (other dried fruit will also work if you cut it in blueberry-sized pieces) 2 cups GROUND dry oatmeal (measure before grinding)   Hannah’s 1st Note: Mixing this dough is much easier with an electric mixer, but you can also do it by hand.   Melt the butter in a large microwave-safe bowl for 1 minute on HIGH. Add the white sugar and mix it in thoroughly.   Add the vanilla, salt, and the baking soda. Mix it in well.   When the mixture has cooled to room temperature, stir in the beaten eggs. When they are fully incorporated, add 197 the flour in half-cup increments, stirring after each addition.   Mix in the dried blueberries.   Prepare your oatmeal. (Use Quaker if you have it—the cardboard canister is useful for all sorts of things.) Measure out two cups and place them in the bowl of a food processor or a blender, chopping with the steel blade until the oatmeal is the consistency of coarse sand. (Just in case you’re wondering, the ground oatmeal is the ingredient that makes the cookies crunchy.)   Add the ground oatmeal to your bowl, and mix it in thoroughly. The resulting cookie dough will be quite stiff.   Roll walnut-sized dough balls with your hands, and place them on a greased cookie sheet, 12 balls to a standard-size sheet. (If the dough is too sticky to roll, place the bowl in the refrigerator for thirty minutes and try again.) Squish the dough balls down a bit with your impeccably clean palm (or a metal spatula if you’d rather).   Bake at 350 degrees F. for 10 to 12 minutes or until golden brown on top. (Mine took 11 minutes.) Cool on the cookie sheet for 2 minutes, and then remove the cookies to a wire rack to cool completely.   Yield: 6 to 7 dozen unusual and tasty cookies, depending on cookie size.   Hannah’s 2nd Note: These cookies freeze well if you stack them on foil (like rolling coins) and roll them, tucking in the ends. Just place the rolls of cookies in a freezer bag,

and refrigerate. Tip: Serve this with veggies, crackers, or rice cakes, or try on Sunny Day Flatbread (here) for lunch. Nottingham Sandwich Spread By Jane Esselstyn Say the word “Nottingham” slowly three times. The sound should be reminiscent of “Not-Eating-Ham.” This recipe is by no means a ham spread, but it sure does have the consistency and texture of one! Try this on none other than the Nottingham Flatbread (here) for lunch. Prep time: 10 minutes • Makes 1½ cups spread 1 cup chickpeas, mashed with fork ¼ cup chopped onion ¼ cup chopped pickles or pickle relish 1 celery stalk, finely chopped 1½ tablespoons mustard 1½ tablespoons applesauce ½ teaspoon fresh dill, chopped Pinch of salt Pinch of freshly ground black pepper Mix all of the ingredients in a bowl using a fork—make sure to smash the chickpeas. Spread on sandwiches, or serve as a dip. Spinach-Artichoke Dip and Spread By Kimetha Wurster Kimetha used to make her patented spinach-artichoke dip every February for a friend’s birthday party. True to her new, dairy-free E2 lifestyle, she was determined to make the recipe dairy-free, too. The guests had no idea it wasn’t the traditional one and gobbled it up. And there’s no baking necessary. Try this on the St. Nick Pizza (here) for lunch or dinner. Prep time: 10 minutes • Makes around 4 cups dip 14 ounces artichoke hearts, packed in water 2 to 6 garlic cloves 9 ounces fresh spinach, or 1½ cups frozen spinach 1 ripe avocado 1 cup nutritional yeast 6 shakes hot sauce Pinch of freshly ground black pepper (optional) Pinch of salt (optional) In a food processor or blender, pulse the drained artichokes with garlic until chopped. Add the raw spinach (or drained frozen), avocado, and nutritional yeast and pulse until well mixed. Shake in the hot sauce and season with salt and pepper as desired, and pulse again. Transfer to a bowl and serve with 100 percent whole wheat crackers or veggies,

½ teaspoon sea salt 5 eggs, separated ¼ cup butter or coconut oil, melted 1 tablespoon buttermilk or coconut milk (canned or carton variety) Preheat the oven to 350°F. Grease an 8½" x 4½" loaf pan. In a food processor, combine the baking mix, baking powder, and salt. Pulse until well blended. Add the egg yolks, butter or coconut oil, and

A busy office is like a food processor—it chops your day into tiny bits. Fifteen minutes here, ten minutes there, twenty here, five there. Each segment is filled with a conference call, a meeting, another meeting, or some other institutionalized unnecessary interruption.

BEET HUMMUS 3-4 large beets, preferably red 2 sprigs thyme 1 tsp. rubbed sage 3 Tbsp. olive oil, divided 6 cloves garlic, chopped and divided Juice from 1 lemon 1 Tbsp. tahini 1 (15 oz.) can Northern beans Salt, to taste Heat the oven to 400 degrees. Skin the beets with a vegetable peeler and chop into quarters. Place on a roasting sheet with the thyme, sage, a tablespoon of oil and about › of the chopped garlic. Cover with foil and roast until soft, about 40 minutes. Place the roasted beets in a food processor along with the remaining garlic and olive oil, as well as the lemon juice. Pulse until pureed and add the tahini, beans and a hearty pinch of salt. Pulse to combine, and then taste. Add additional salt, lemon juice or garlic to taste. Makes about 3 cups. Serve with sliced baguette.

Elvis Pie Named for the famous crooner’s love of peanut butter and bananas, this decadent dessert is as filling as it is delicious. Serve in small slices, and top with shredded coconut for even more fun.   Difficulty Level: 1 Preparation Time: 30 minutes Yields: 12 servings   Ingredients          8 oz. chocolate cookies          4 Tblsp butter, melted          4 oz. semisweet chocolate chips          2 bananas, sliced thinly          1 cup heavy cream          8 oz. cream cheese          1 cup creamy peanut butter          1 cup powdered sugar          14 oz. sweetened condensed milk          1 tsp vanilla extract          1 tsp lemon juice   1.        In a food processor, grind cookies into fine crumbs. 2.       Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. 3.       Press mixture into the bottom and 1” up the sides of 9” pie tin. 4.      In a small saucepan over low heat, melt the chocolate chips, stirring often to prevent burning. 5.       Pour melted chocolate over bottom of cookie crust and spread to the edges using a spatula. 6.       Layer banana slices over the melted chocolate. 7.       Place pan in the refrigerator to chill. 8.      Meanwhile, beat heavy cream until stiff peaks form. 9.       Chill in refrigerator until ready to use. 10.    Beat together the cream cheese and peanut butter until light and fluffy. 11.     Stir in powdered sugar until fully incorporated. 12.    Mix in the sweetened condensed milk, vanilla extract, and lemon juice until filling is smooth. 13.    Fold the whipped cream into the filling mixture. 14.   Pour the filling into the prepared pie pan, smoothing top. 15.    Refrigerate for at least 3 hours, preferably overnight. 16.    Serve chilled.

stuffed mushrooms Makes 12–20, depending on mushroom size 10 ounces baby bella or white mushrooms, stems removed and reserved ¼ cup seasoned bread crumbs 1 tablespoon light cream cheese Salt and pepper 1 tablespoon grated Parmesan cheese, plus additional for topping Pinch dry mustard ½ teaspoon Italian seasoning ½ small garlic clove 1 tablespoon shredded part-skim mozzarella cheese 2 tablespoons grated fontina cheese 1 tablespoon olive oil 1 tablespoon melted unsalted butter 1 tablespoon frozen spinach, defrosted and squeezed dry Mini 1. Preheat oven to 400°F, and prepare as many mini muffin cups as you have mushrooms (since sizes vary) by spraying with cooking spray. 2. Place one mushroom cap in each muffin cup. 3. Place remaining ingredients and 4 mushroom stems in food processor and pulse until completely mixed. 4. Divide mixture among the mushroom caps. 5. Cover with foil and bake 20 minutes, until mushrooms are cooked through. 6. Remove from oven, remove foil, and

DR. FUHRMAN’S FAMOUS ANTI-CANCER SOUP SERVES 10 ½ cup dried split peas ½ cup dried beans (can use any variety) 4 cups water 4 medium onions chopped 6–8 medium zucchini, cut into 1-inch pieces 3 leek stalks, coarsely chopped 2 bunches kale, collard greens, or other greens, tough stems and center ribs removed and leaves chopped 5 pounds carrots, juiced (5–6 cups juice; see note) 2 bunches celery, juiced (2 cups juice; see note) 2 tablespoons Dr. Fuhrman’s VegiZest or Mrs. Dash 1 cup raw cashews 8 ounces fresh mushrooms (shiitake, cremini, and/or oyster), chopped Place the split peas, beans, and water in a very large pot over low heat. Bring to a boil and simmer for 30 minutes. Add the onions, zucchini, leeks, and kale to the pot. Add the carrot juice, celery juice, and VegiZest. Simmer until the onions, zucchini, and leeks are soft, about 40 minutes. Remove 2 cups of the soup liquid, being careful to leave the beans and at least half of the kale in the pot. Using a high-powered blender or food processor, blend the soup liquid with the cashews. Return the creamy mixture to the pot. Add the mushrooms and simmer for 30 minutes, or until the beans are soft. Note: Freshly juiced organic carrots and celery will maximize the flavor of this soup.

Chocó Pecan Snack Prep Time: 10 minutes* Servings: 6   INGREDIENTS 1 cup raw pecans 1 cup dried pitted dates 2 tablespoons raw coconut butter (or cacao butter) 1/4 cup raw cocoa powder 1/4 cup shredded or flaked coconut 1/4 teaspoon Celtic sea salt   Instructions 1.      Line square baking dish with parchment paper. Allow coconut or cacao butter to soften. 2.      Add pecans to food processor or high-speed blender and process until finely ground, about 1 minute. 3.      Add dates and coconut or cacao butter and process until mixture sticks together, about 1 - 2 minutes. 4.      Add cocoa, coconut and salt. Process until well ground but not completely smooth. 5.      *Transfer mixture to parchment lined baking dish and firmly press into bottom with hands or spatula. Refrigerate until set, about 2 hours. 6.      Remove from refrigerator. Slice and serve chilled. Or allow to warm to room temperature and

CHIMICHURRI SAUCE With a knife or food processor finely chop a bunch of flat-leaf parsley, an entire head of peeled garlic, and one medium carrot. Add olive oil, white wine vinegar, salt, dried oregano, hot pepper flakes, and black pepper, and chop or pulse into a thick sauce. Best served fresh.

Most humans...live only for love. To love and be loved...All the rest, all the food processors and leaf blowers and chocolate fountains, are just the scenery for love.

BEET AND CARROT SALAD 4 to 5 whole carrots 1 small beet Peel carrots and beet. Grate all and mix together in one bowl. Makes 4 servings. CARROT GINGER SOUP (ALTERNATE RECIPE HERE) Carrot Ginger is an excellent anti-inflammatory soup. If you experience reactivity, you can always add some of this soup to your lunch to soothe your digestive system. 1½ lb carrots 1 zucchini 1 onion 2 to 3 cloves garlic Raw ginger, peeled and minced, to taste Cinnamon, cumin, onion powder to taste Freshly ground black pepper to taste 1 quart water Chop vegetables and simmer with spices in water (for thicker soup, use ½ quart of water) until soft. Puree in blender or food processor. Makes 6 to 8 servings. SAUTÉED KALE WITH VEGETABLES 5 to 6 cups chopped kale 4 shiitake mushrooms, chopped 2 tbsp extra virgin olive oil Herbs of your choice Sauté kale and shiitakes in olive oil with herbs of choice. Let cool and add your favorite topping (pumpkin seeds, cheese, avocado, almond slivers, etc.), or mix in other vegetables to test. Makes 2 servings. KALE, CHICKPEA, AND GOAT CHEESE SALAD 1 bunch kale 2 tbsp extra virgin olive oil ½ cup low-sodium chickpeas ½ apple, chopped 2 ounces goat or sheep’s milk cheese Lime Agave Vinaigrette (here) Sauté kale in extra virgin olive oil for 1 to 2 minutes. Add chickpeas. Finish with apple, cheese, and Lime Agave Vinaigrette. Once you have tested mustard, you can substitute Mustard Vinaigrette (here) for the Lime Agave, if you prefer. Makes

Basic Formula for Delicious Candy or Cake Dough 1 cup any nuts 1 cup any dried fruits 1 tablespoon oil to make it stick together Spices (optional) Mix in a food processor. Roll candies or use as crust layers for the cake. Yield: 2 cups of delicious dough

Avis puts aside the 'Saint-Honore' and decides to embark on a new pastry. She's assembling ingredients when the phone rings in the next room. She ignores it as she arranges her new mise en place. This recipe is constructed on a foundation of hazelnuts- roasted, then roughed in a towel to help remove skins. These are ground into a gianduja paste with shaved chocolate, which she would normally prepare in her food processor, but today she would rather smash it together by hand, using a meat tenderizer on a chopping block. She pounds away and only stops when she hears something that turns out to be Nina's voice on the answering machine: "Ven, Avis, you ignoring me? Contesta el telefono! I know you're there. Ay, you know what- you're totally impossible to work for..." Avis starts pounding again. Her assistants never last more than a year or two before something like this happens. They go stale, she thinks: everything needs to be turned over. Composted. She feels invigorated, punitive and steely as she moves through the steps of the recipe. It was from one of her mother's relatives, perhaps even Avis's grandmother- black bittersweets- a kind of cookie requiring slow melting in a double boiler, then baking, layering, and torching, hours of work simply to result in nine dark squares of chocolate and gianduja tucked within pieces of 'pate sucree.' The chocolate is a hard, intense flavor against the rich hazelnut and the wisps of sweet crust- a startling cookie. Geraldine theorized that the cookie must have been invented to give to enemies: something exquisitely delicious with a tiny yield. The irony, from Avis's professional perspective was that while one might torment enemies with too little, it also exacted an enormous labor for such a small revenge.

Easy Avocado Dressing Serves: 4 2 avocados 1 lime, juiced 1 clove garlic, minced ¼ cup minced onion 2 tablespoons nutritional yeast ⅛ teaspoon cayenne pepper or more to taste ¼ cup water Place all ingredients in a high-powered blender or food processor and puree until smooth. Add additional water if needed to adjust consistency.

Sunny Bean Burgers Serves: 2 ¼ cup sunflower seeds 2 cups cooked kidney or pinto beans, or canned no-salt-added or low-sodium kidney or pinto beans, drained ½ cup minced onion 2 tablespoons low-sodium ketchup 1 tablespoon old-fashioned rolled oats ½ teaspoon chili powder Preheat oven to 350 ° F. Lightly oil a baking sheet with a little olive oil on a paper towel. Chop sunflower seeds in a food processor or with a hand chopper. Mash beans in the food processor or with a potato masher and mix with the sunflower seeds. Mix in remaining ingredients and form into six patties. Place patties on the baking sheet and bake for 25 minutes. Remove from the oven and let cool slightly, until you can pick up each patty and compress it firmly in your hands to reform the burger. Return the patties to the baking sheet, bottom side up, and bake for another 10 minutes.

Sunny Bean Burgers Serves: 2 ¼ cup sunflower seeds 2 cups cooked kidney or pinto beans, or canned no-salt-added or low-sodium kidney or pinto beans, drained ½ cup minced onion 2 tablespoons low-sodium ketchup 1 tablespoon old-fashioned rolled oats ½ teaspoon chili powder Preheat oven to 350 ° F. Lightly oil a baking sheet with a little olive oil on a paper towel. Chop sunflower seeds in a food processor or with a hand chopper. Mash beans in the food processor or with a potato masher and mix with the sunflower seeds. Mix in remaining ingredients and form into six patties. Place patties on the baking sheet and bake for 25 minutes. Remove from the oven and let cool slightly, until you can pick up each patty and compress it firmly in your hands to reform the burger. Return the patties to the baking sheet, bottom side up, and bake for another 10 minutes. Note: If desired, you can cook these on a grill.

The simplest recipe has one ingredient: frozen bananas. Peel and freeze some ripe bananas (the riper, the better—I’m talking brown). Once frozen, throw them in a food processor and blend.

SURIBACHI: A grooved ceramic bowl used for grinding seeds, nuts, or tofu. You can substitute a coffee or nut grinder for the seeds, a miniprep for the nuts, and a food processor for the tofu; however, the suribachi is the most satisfying way to grind these and any foods. But do not bother with a small suribachi since the seeds will jump out and make a mess. If you decide to take the plunge, get the biggest one you can find. Sold at Japanese grocery stores, Korin (see Resources), or Amazon. SURIKOGI

I feel like my insides have been through a food processor.” “That’s … a vivid image,

Make the crema: Cover the cashews with cool water. Cover and refrigerate for at least 4 hours or up to overnight. Drain and rinse the cashews; transfer to a high-speed blender or food processor. Add the cilantro, lime zest and juice, and ½ cup water; blend. Add more water as needed to reach sauce consistency. Taste

TOPPING 1 cup (lightly packed) fresh flat-leaf parsley leaves 2 garlic cloves, peeled and coarsely crushed 2 shallots, peeled and thinly sliced 4 slices good white bread (4 ounces) 2 tablespoons good olive oil About ⅓ cup water Preheat the oven to 425 degrees. Rub the leg of lamb with the butter, and sprinkle it with the salt and pepper. Place in a roasting pan top side up, and bake for 20 minutes. FOR THE TOPPING: Meanwhile, put the parsley, garlic, shallots, and bread into a food processor, and process just enough to finely chop all the ingredients, or chop them by hand. Transfer to a bowl, and mix in the olive oil, gently tossing it with the other topping ingredients until the bread mixture is coated. (This will help hold the topping together on the roast, and the oil makes the bread crumbs brown beautifully.) After the lamb has baked for 20 minutes, tilt the pan, and use the fat that collects on one side to baste the lamb. Pat the crumb mixture gently but firmly over the top and sides of the lamb to make it adhere. Return the lamb to the oven, and reduce the heat to 400 degrees. Cook for another 30 minutes or so, or until the internal temperature registers 125 to 130 degrees for medium-rare meat. Transfer the lamb to an ovenproof platter, and keep it warm in a 150-degree oven. It should rest for 15 to 20 minutes before carving. Meanwhile, pour the water into the pan, and stir well with a wooden spatula to melt the solidified juices and mix the water with the drippings. Slice the lamb and serve it with these natural juices.

Ingredients: 2 cups flour (plus extra for dusting work surface) 2 ½ teaspoons baking powder ½ teaspoon salt ½ cup unsalted butter, cut into small pieces with a knife or grated using a box cheese grater or food processor. Leave chilling in fridge until ready for use ½ cup granulated sugar ½ cup buttermilk 1 large egg 1 teaspoon pure vanilla extract Filling: 1 cup raspberries, frozen 1 cup white chocolate chips Egg Wash: 1 egg, beaten 1 tablespoon milk or cream Sugar Topping: Turbino or raw sugar for sprinkling Directions: Preheat oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, combine flour, baking powder, and salt. Add the chilled butter and mix with your fingers. In a small bowl, add sugar, buttermilk, egg, and vanilla. Mix well. Pour liquid mixture into flour mixture and gently mix until the two are just incorporated (I like to use my hands. I rinse them in very cold water or spray them with cooking spray first. That way, the dough won’t stick to my fingers). If your dough is too dry, add more buttermilk. If too wet, add a bit more flour. Your dough will be sticky. When it’s at the desired consistency, add raspberries and chocolate chips. Some of the raspberries will color your dough pink. That’s okay. Gently fold the berries and chips into your dough. Do not overmix. The more you handle the dough, the tougher your scones. Form dough into a ball. If you have time, chill dough in bowl for 15 minutes before continuing. When ready to bake, turn dough out of bowl onto lightly floured surface. Using your floured hands or lightly floured rolling pin, shape dough into 8-inch circle and use a pizza cutter to form 8 equal-sized wedges. Using a floured spatula, transfer wedges to baking sheet. Scones should be at least 2 inches apart. Brush egg wash over scones and sprinkle with sugar. Bake for 20-25 minutes. Scones should be a light golden brown when properly baked. Let cool. Enjoy with clotted cream or fresh jam. Or both! Read on for a sneak peek of the next Secret, Book, and Scone Society mystery, THE BOOK OF CANDLELIGHT coming soon from Kensington Publishing Corp.

¼ cup organic dried apricots, chopped ¼ cup organic dried mango, chopped ¼ cup organic dried cranberries ¼ cup organic dried blueberries ½ cup mini dark chocolate chips (70% or greater cacao) or chopped dark chocolate ½ cup whole dates (approximately 6–7 large), pitted and roughly chopped ¼ cup maple syrup ½ teaspoon vanilla extract Preparation: Preheat the oven to 350°F. In a large mixing bowl combine the cashews, oats, and salt. Add the apricots, mango, cranberries, blueberries, and chocolate and mix well. To the bowl of a food processor add the dates, maple syrup, and vanilla, and puree until smooth. If the mixture is too thick or chunky, add warm water one spoonful at

Dr. Greger’s Eight Check-Mark Pesto 2 cups fresh basil leaves ¼ cup freshly toasted walnuts 2 cloves fresh garlic ¼ of a peeled lemon ¼ teaspoon lemon zest ¼ inch of fresh turmeric root (or ¼ teaspoon turmeric powder) ¼ cup pinto beans ¼ cup water or liquid from bean can 1 tablespoon white miso Pepper to taste Combine all ingredients in a food processor. Blend until smooth. Scoop onto a cup and a half of cooked whole-grain pasta.

flor de jamaica If you’re looking for a very mocktail-esque nonalcoholic beverage, this might be the one. Little Pine’s favorite tea, hibiscus, is bolstered here by ginger beer, aka a teetotaler’s best friend, and finished simply with lime juice. I can almost promise you that if you keep the Flor de Jamaica on tap all summer long, you’ll discover a popularity heretofore unknown. TIME: 3 MINUTES SERVES: 1 ⅓ cup dried hibiscus flowers ⅓ cup sugar 1 ounce fresh lime juice 2 ounces (¼ cup) Iced Hibiscus Tea Ginger beer Lime wheel, for garnish Place the hibiscus flowers and sugar in a food processor. Pulse until the flowers are pulverized. (Be certain to use the pulse method to ensure the sugar doesn’t melt or heat up.) Pour the hibiscus sugar onto a small plate and set aside. Pour the lime juice and hibiscus tea into a pint glass. Add ice to fill the glass. Top off the glass with ginger beer. Cut a small notch in the lime wheel. Following the line of the notch, coat half the wheel in the hibiscus sugar by carefully and evenly pressing that half into the plate of hibiscus sugar. Position the lime wheel on the edge of the glass. Serve and enjoy.