Springtime Refreshment: Fruit-Infused Water!

When it comes to sweet tea, I feel the same way!! - Image via andsoitbeginsfilms.com

Y'all, there's nothing better than a cold glass of sweet tea.

I've been drinking sweet tea since I could hold a sippy cup. I used to watch my grandmother standing over the stove, mesmerized by the cascading waterfall of sugar that she poured into the pitcher. Her sweet tea was the best. Then when I 'grew up' and started making my own, I quickly figured out that a good glass of sweet tea was the way to a man's heart (extensive research had proven this to be true... at least with the Southern boys... wink, wink)!

But even though sweet tea tastes like HEAVEN and can potentially get you a hot date if you make it well, it sadly has enough sugar in it to kill an army!

So what's a girl to do when her man loves sweet tea, she's trying to deny her feelings for the stuff and plain old water is getting O-L-D?

That's right! INFUSE IT!

Water doesn't have to be so blasé. Now that things are warming up and the produce is looking better and better by the day, it's time we got a little creative.

Here, I'll make it easy for you...

STEP 1: Make a trip to the farmer's market, grocery store or even the fruit stand on the corner, if you live in NYC.

STEP 2: Pick out your favorite produce - we chose strawberry and lemon.

STEP 3: Select some fresh herbs (mint or basil will never do you wrong - we chose mint).

STEP 4: Proceed back to your casa and wash, peel or chop your purchases.

Slice as much lemon as you want flavor - we used 1/2 lemon for our small pitcher.

Wash thoroughly, then cut the tops off the strawberries and slice in half. We used about  6-7 strawberries.

Wash the mint and tear about 10 leaves off.

STEP 5: Fill a pitcher with filtered water and load it up with the goods.

STEP 6: Let it sit in the fridge overnight so that the fruit and herbs infuse the water with flavor.

STEP 7: Drink up and enjoy!

Who wants to pay for Vitamin Water when you can make the same thing yourself? There are endless combinations to try, and the kids will even want in on this project (if you don't have children, don't despair, you'll get this done in half the time).

The fruit will eventually go bad, so I'd suggest drinking it within 2 days of making it to be safe! You can try any number of combos - raspberry/lemon, cucumber, lime, orange/blueberry, lemon/basil.

Now that we've covered the basics, go forth and infuse!

Brothers From Another Mother: My Favorite Root Vegetables!

Image courtesy of saltandspatula.com

I don't know about you, but I can't walk two feet without running into a cookie... a cake... or a pie. It's that time of the year! Watch out pearly whites, Santa's got a sweet tooth and so do I! 

My mother has been making my favorite holiday cookie (Russian tea cakes) for as long as I can remember. Wait, hold on. I should actually give credit where credit is due, my mother's friend (and former college roommate) Carolyn is actually the one who's been making tea cakes for as long as I can remember.

...my mother just stole the recipe and claimed it as her own.

As lovely as tea cakes are, eating them for breakfast, lunch and dinner is clearly not the best move for optimal health (or desired waistline). Today I'd like to fill you in on a easy (and sneaky) way to curb that holiday sweet tooth... roasted root vegetables!

Now before I lose you to the cookie jar, hear me out. Roasted root vegetables give you that same feeling of satisfaction without leaving your body in crisis mode. When I'm craving something sinful, I just head to the organic produce section for some carrots and parsnips.

Carrots are rich in beta-carotene, which when converted into vitamin A, improves your vision, aids your skin in repair and slows down the aging process throughout your body. Carrots are also high in the carotenoids alpha-carotene and lutein, which have been shown to lower the risk of heart disease. Then to make matters even more spectacular, carrots produce a natural pesticide called falcarinol. Falcarinol protects the carrot's roots from fungal disease but has also been studied for its anti-cancer properties. Lastly, eating carrots stimulates your gums and triggers the production of saliva. The alkalinity of saliva works to counteract the destructive acidic bacteria that can cause cavities!

Image courtesy of jointhereboot.com

Parsnips are just as exciting! If you're not familiar with parsnips, they look like carrots but are usually larger and more creamy in color. They have a nutty sweet taste and contain a bit more potassium than their brother the carrot. Your body uses potassium to control your blood pressure and fight the negative effects of sodium intake on your body. Parsnips also contain more folate than carrots, which you will remember is needed to prevent birth defects in babies and to ensure healthy cell creation and cancer protection throughout life. In addition to potassium and folate, parsnips have both soluble and insoluble fiber, helping to reduce your blood cholesterol and keep your digestive track healthy! And if that wasn't enough already, parsnips are full of vitamin C, which helps you maintain healthy tissue, teeth and gums, while also scavenging your body for cancer-causing free radicals.

On top of all their nutritional benefits, carrots and parsnips are exceptionally delicious when roasted. The process of roasting allows their natural sugars to release, making them sweet as can be! Some people even propose that because they're grown underground, root vegetables can help you feel grounded when you're feeling scatterbrained, confused or 'all over the place'. I know when I eat them, they make me feel calm and peaceful (maybe because they remind me of my grandmother's kitchen and the comfort I felt there). 

Today, I'm sharing my former roommate Katie's recipe for roasted carrots and parsnips (see? I know how to give credit where credit is due). She's one hell of a cook, and this recipe is just too delicious not to share. Thanks, Katie!

Preheat the oven to 350 degrees and gather your ingredients (a bunch of fresh dill, 1 huge parsnip, a small bunch
of carrots, 1 lemon, olive oil, salt and pepper).

Wash and grate the outer, dirty layer off both the carrots and parsnip (especially if they're not organic!). Slice the
carrots in half lengthwise, then in half again, then cut into thirds (you want thin bite size slivers).

Do the same thing for the parsnip. Because it's larger, you'll have to make a few more cuts. You want both vegetable pieces to be similar in size so that they cook at the same rate.

In a large mixing bowl, lightly coat the mixture with extra virgin olive oil or your choice of oil (you'll need just enough
so that they don't burn, around 2 Tbs. or so).

Salt and pepper them to taste and mix well.

Lightly spray a cookie sheet with cooking spray (you won't need much) or line your cookie sheet with parchment paper.
Pour the vegetables over the tray and spread them out as best you can. Roast in the oven for 40-45 minutes total.

While your veggies are roasting, wash and finely chop a few sprigs of dill and cut your lemon open.

After about 20 minutes, flip the veggies and place back into the oven.

You'll know they're done when they start to brown and slightly crisp after about 40-45 minutes. They should have the
texture and consistency of a french fry.

Squeeze half a lemon over each cookie sheet (this recipe makes about 2 sheets worth) and sprinkle with fresh dill.
These roasted veggies make the perfect side dish, or like I said before, can easily substitute for dessert!

CSA: If You Don't Know, Now You Know

I've lived in New York for 4 years now and just recently figured out what a CSA is. Shameful, I know....but my gut tells me, I'm not the only one. Are you confused? Do you find yourself wondering 'what the hell is a CSA'?

I'm here today to break it down for you... 'CSA for Dummies' style. CSA stands for 'community-supported garden' or 'community-shared garden'. It's a community organized partnership with a local farm, where members provide the farmer with his production budget for the season in return for a share of the harvest - usually a big share! The season runs for 5-6 months, starting in the summer and lasting through early to mid-fall. Members pay a lump sum to join for that period and are then allowed to pick up their share once a week at specified times. Some CSAs even offer an EOW (every other week) option for pickup, in case you don't see yourself using all the vegetables in a week's time.

Most CSAs require you to give a small percentage of your time to help with the group's operations (this is community-run after all). At the Park Slope CSA near my apartment, you are required to give 5 hours of your time during the season if you choose a full share or 2.5 hours for an every other week share. During your shift, you help unload the delivery trucks, stock and re-stock the produce, check in members and distribute their shares. It's not rocket science and it's not that much time when you consider that you're getting 5-6 months of fresh, local produce in return.

The main staples of the CSA are obviously vegetables and fruit, but you can also opt-in for eggs, meat and even fresh-cut flowers! By joining a CSA, you can feel confident that you are getting produce with a high nutrient content - as it was harvested nearby and delivered to you promptly. In addition, CSA-supported farmers usually uphold organic and sustainable growing practices. The best part though is that your organic produce costs about the same amount as conventionally grown produce! No longer will you pay more for organic! Hip hip hooray!

If you live in New York, check out Just Food to find a local CSA near you, and since a lot of my readers live in the Atlanta area, here's a great site to help you find a convenient CSA to join: Ecovian. If you live nowhere near these two places, just google 'CSA' for your particular city and you're bound to find a few good options!

Last week, I was asked to judge a cooking competition in East Harlem sponsored by Just Food, The Kitchen Table CSA and the Hunter College Nutrition Club. Three teams competed in the Great CSA Smackdown for a chance to represent their neighborhood in the final Smackdown for all of New York City. Contestants used their weekly CSA share to create amazing dishes for myself and the other judges, Melina Shannon-DiPietro (Director of Food & Merchandise at the High Line / Former Co-Founder & Director of the Yale Sustainable Food Project) and Scott Barton (Culinary Consultant, Executive Chef & Ph.D. Candidate in the NY Food Studies Program). I left with a full tummy and a renewed vigor to look into CSA membership. That produce tasted so good - beyond anything I've ever purchased in a grocery store!

If you have a CSA near you, I encourage you to seriously consider joining. It can be a cost-effective decision for your wallet, while also allowing you to put good things into your body AND simultaneously help your local farmer!

The post-judging destruction. Yum.