Happy New Year 2013!
Most of us start the New Year with a list of resolutions on how to eat better, get more exercise, and be kinder to over-worked selves. There are so many reasons why we aren’t already taking better care of ourselves, from fast paced schedules, juggling work and family, to not knowing how to cook a healthy well balanced meal. Juicing may be just what you need for a quick and nutritious way to jump-start your healthier 2013. This week’s Your Resident Gourmet Newsletter talks about the pros and cons of juicing and even shares some really great juicing recipes.
Here’s to a Better You in 2013!
The Benefits of A Juice Detox
The benefits of A juice detox?
Juicing is a great way to squeeze fruits and vegetables into your diet if you typically don’t like them. Most people juice between 1-3 days in an effort to lose weight, improve their diet and eliminate the unhealthy foods they currently consume. Clearer skin and relief from chronic health issues such as fatigue, constipation, bloating, and irritable bowel syndrome are also well known benefits of juice detox. *Contact your health professional if you are thinking of juicing for longer than 3 days or are currently taking any medication*
The side effects?
While there are definite benefits to doing a juice detox, there are side effects as well. As with any type of detox the first few days usually present the same common symptoms – headaches nausea, dizziness and sometimes bad breath. You will be more likely to experience headaches if your diet contains large amounts of caffeine, sugar, or sodium. You’re also likely to have frequent urination, diarrhea, and fatigue experience in the beginning of your juicing but by the end you should have a vast increase in energy. Also remember that juice, no matter where it comes from, is a concentrated source of calories. This is especially true if you use more fruits than vegetables in your juices. So add more leafy green vegetables, like kale, in your juice blends instead of ‘sugary’ vegetables like carrots.
What do I need to ‘juice’?
You will need a juicer that fits your level of use and your budget! There are a variety of juicers on the market and picking the right only takes a little research. When out shopping for your juicer feel free to ask lots of questions about its features and check its warranty. Once you have your juicer you’ll want to load up with fresh fruits and vegetables. Spinach, apples, kale, collard greens, beets, blueberries, strawberries and carrots are a great choice. Bananas don’t juice so you’ll have to mash them separately and then add them to your juice and using too much citrus fruit may irritate your stomach, so limit your lemons, limes, and grapefruits. Remember that the fresh vegetable and fruits you juice at home will NOT be pasteurized, which could be a food-safety hazard. So be sure wash your hands with hot soapy water (for at least 20 seconds) and all produce before preparing your juice. It’s also best to drink your juice within one week, preferably on the same day that you make it. Don’t forget to wash the juicer with hot soapy water after each use, as well.
Juicing vs Blending?
Yes, you can still do ‘juicing’ while using your blender, there will just be a bit more work involved. When you use a juicer to juice your food you are eliminating the fiber from the foods which decreases your digestion to almost zero. By placing your foods in a blender you are not eliminating any of the fiber and your body will need to digest the ‘juice’ the same way as if you were to eat it raw. To get around this issue, simply strain the blended juice before drinking any of it. Use a fine mesh strainer or cheesecloth to remove all of the pulp from the juice. You can also freeze the pulp and add it to sauces, soups, and smoothies once you’ve finished your juicing detox.
Here are a few simple tasty juicing recipes that help alleviate certain symptoms, as well as a basic Cleansing Veggie Broth.
Ginger Root Boost
1 inch slice ginger root
High Blood Pressure Reducer
2 garlic cloves
Yummy Green Drink
½ bunch spinach
Homemade V8 (6 glasses)
Cleansing Veggie Broth
Afternoon In The Country
| Tickets are NOW on sale for the
12th Annual Afternoon in the Country at Serenbe
Sunday, November 4, from 1:00PM – 4:00PM
Chefs from Atlanta’s top restaurants and caterers, paired with our area’s best farms, will be set up in a tasting format alongside fine wines, premium micro-brews and select retailers — all under festive big-top tents in the beautiful gardens surrounding The Inn at Serenbe near Palmetto. Other highlights include: Live music by DriveTrain, the South’s premiere Bluegrass band, a one-of-a-kind cake raffle featuring sweets from Atlanta’s top pastry chefs, hayrides, children’s activities and an expanded silent auction offering exclusive dining and travel packages, food and wine merchandise and original art by prominent artists.
This event has sold out early every year, so purchase your tickets today using our secure PayPal payment system. You do not have to have a PayPal account to purchase, and all major credit cards are accepted. Just click the button(s) below to add the tickets to your cart, and you will receive a three-step purchase confirmation: 1) Immediate PayPal Receipt via e-mail. 2) LDEI Atlanta Ticket Confirmation via e-mail within a few days of purchase. 3) Your Ticket(s) via e-mail within 30 days of your purchase. You will print those tickets and bring them with you to the registration tent at the event. Your valid e-mail address is an important part of the process, so ensure that you enter your correct e-mail address in the PayPal form. Thanks for supporting the 12th Annual Afternoon in the Country!
Youth Tickets (ages 13 – 20) – $35
|Please contact Sue Anne Morgan at 404.329.8426 or firstname.lastname@example.org for event details and sponsorship information.|
Our Sponsors for Afternoon in the Country 2012
Also, tune in and hear from Jon Taffer, Host and Co-Executive Producer of SpikeTV’s Bar Rescue, as he shares his insight on what it takes to be a top notch bar and nightclub!
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America is a country that loves to barbecue. In fact, according to the National Barbecue Association, the country can trace its barbecue roots at least as far back as George Washington, who documented hosting barbecue events in 1773. Since then, people across the nation have barbecued on a regular basis, most often during the summer months. For those looking to make this tradition a little healthier, there are plenty of options.
“Many people are looking for ways to eat healthier today,” explains Shawn Davis, otherwise known as Chef Big Shake, the founder of CBS Foods and The Original Shrimp Burger. “The good news is that there are so many great ways to make healthier choices that you won’t be compromising. Small changes can pay off big.”
Here are 5 ways to help make a backyard barbecue healthier, this summer:
Opt for a better burger. Burgers remain one of the most popular things to grill. Making the switch to shrimp burgers will help make it healthier, as they are lower in fat and calories, healthy, and contain omega-3 fatty acids.
Skip the mayo. Rather than have dishes at the table that contain a lot of mayo, such as potato or macaroni salad, go for side dishes that have a dressing made from a low-fat vinaigrette or are lemon juice based.
Savory sides. For side dishes, make sure there are plenty of fruits and vegetables. Grilling veggies is a great way to get some healthy nutrients into the diet, and everyone loves a slice of watermelon in the summer.
Drink lightly. Try to avoid drinks with a lot of empty calories and sugar. Sticking to drinks like unsweetened tea or water will help to avoid a lot of unnecessary calories. Those who don’t like plain water can add a wedge of lime or lemon to jazz it up.
Cook healthy. Always keep the recommend healthy outdoor cooking guidelines in mind, including keeping hot foods hot, and cold foods cold. Food at a barbecue should not sit out for more than an hour, to prevent unhealthy bacteria from building up.
“Even if you are not worried about the barbecue being healthy, your guests may be,” adds Davis. “Offering more healthy options will help everyone enjoy it a little more, with nobody going home feeling guilty from over-eating.”
Chef Big Shake has created a line of frozen shrimp burgers, called “The Original Shrimp Burger.” They come in five varieties, including original, jalapeño, Cajun, teriyaki, and Chesapeake Bay flavor. They are high in protein, low in fat, and contain healthy omega-3 fatty acids. Currently, they are available in over 2,500 stores nationwide. In addition to shrimp burgers, the CBS Foods product line also includes lobster sliders, lobster pot pie, and lobster mac and cheese. CBS Foods was featured on the reality television show “Shark Tank” in the fall of 2011.
For more information on Chef Big Shake, or to visit the store locator, visit the site at www.ChefBigShake.com.
This year, step away from the ordinary beverage of choice—July 4th is the largest beer consuming holiday in America—and create fun and festive cocktails for adults and mocktails that partyers of all ages can enjoy!
Red, White and Blueberry
Created by Lee Anne Wong
Chef and Maker’s Mark® Cookbook Editor
¼ part lime juice, freshly squeezed and strained
¼ part lemon juice, freshly squeezed and strained
½ part orange juice, freshly squeezed and strained
4 parts Maker’s Mark® Bourbon
1 part simple syrup
4 mint leaves, plus more for garnish
Assorted berries: raspberries, blackberries, blueberries, strawberries/Splash club soda
Combine the juices, Maker’s Mark® Bourbon, simple syrup, and mint leaves in a large shaker. Add ice and shake vigorously. Strain into 3 tall glasses over ice and add a splash of soda. Cut berries and mint leaves as garnish. Serve immediately.
1 part Portón
1 part of Drambuie
¼ part of Campari
¼ part lime juice
Combine and chill all ingredients. Serve in a martini glass with an orange wedge and twist of lime.
The Summer Escape
Image: Linda Bergonia/FollowSpot Media
2 parts Tequila Avión Reposado
1 part Fresh Lime Juice
4 One-Inch Cubes Fresh Watermelon
Squeeze Agave Nectar
Muddle watermelon with agave nectar in a mixing glass. Add remaining ingredients, and shake vigorously with ice. Fine strain into a chilled cocktail glass, and garnish as desired.
And for the kids…American Mockarita
1 SLAP FROZEN Energy Strawberry-Frost
Empty one frozen SLAP FROZEN Energy pouch into a margarita glass. Garnish with a strawberry.
Stars & Stripes Mojito
-1 Part White Rum or Vodka
-2 Parts Refine Mojito
-Muddle 5 blueberries, 1 Strawberry and Mint Leaves
-Garnish with a slice of Starfruit
*Under 100 Calories*
Directions: In a glass muddle 5 blueberries, 1 strawberry and mint leaves. In a shaker pour 1 part White Rum or Vodka and 2 parts Refine Mojito fill with ice and pour glass of fruit in the shaker. Shake all ingredients and pour into glass. Enjoy!
About Refine Mixers
refine™ mixers was founded by Bay Area native, Patrick Castles, a former college athlete and supporter of the natural food movement. Patrick always had a passion for staying healthy and eating right, so it didn’t come as much of a surprise when he began directing his energy towards the food and beverage industry. In noticing the abundance of Aspartame-based diet sodas and high calorie mixers that were being consumed by him and his friends, Patrick was inspired to create a drastic change in the beverage industry. His mission: to create zero-calorie cocktail mixers that maintains all-natural integrity. Refine Mixers are available nationwide at Cost Plus and can be found throughout California at Gelson’s, Safeway, Pavilions, Bristol Farms, Vons and online.
Enjoy Authentic Exotic Drinks Made Famous at Tropical Beach Bars and Historic Island Hotels—Each with Its Own Story to Tell
Bahama Breeze Island Grille, the island-inspired casual dining restaurant that reflects the feeling of a Caribbean escape, announces its new premium list of tropical drinks, “Legendary Island Cocktails.” With its rich history in island lore, Bahama Breeze has traveled the tropics to discover iconic and unique drinks and bring them to our restaurants across the country. From a blend of exotic liquors, to their famous namesakes and origins, Legendary Island Cocktails are “the next best thing to being there.”
The Legendary Island Cocktails include eight authentic custom-made drinks sourced from world-famous locales such as the Soggy Dollar Bar in the British Virgin Islands, the famed five-star Hotel Nacional in Havana and Old San Juan’s Parrot Club in Puerto Rico. The cocktails are created with the same techniques and ingredients that made them famous.
“Bahama Breeze is known for its hand-crafted tropical drinks and adding Legendary Island Cocktails to our extensive bar menu is a great next step in the Caribbean escape experience,” says Peter Olsacher, Executive Chef for Bahama Breeze. “I personally visited many of these exotic locations to learn more about their storied histories. Bahama Breeze was among the first restaurants to introduce the Mojito Cubano and Brazilian Caipirinha cocktails to mainstream America, and now we can’t wait to continue that tradition by introducing new Legendary Island Cocktails and their stories each quarter.”
The Original Daiquiri was named after a small beach on the East Coast of Cuba. Legend has it that The Original Daiquiri was developed in the late 1800s as a medical treatment for tropical ailments but quickly found other fame and became a favorite in old Havana, especially of Hemingway, who’d sip on the drink at Cuba’s famed La Floridita bar. Created with a blend of Bacardi Superior Rum, fresh lime, two types of ice, and fresh squeezed sugar cane pressed daily in house, The Original Daiquiri is hand-shaken (not blended as is common today) and served in a tall glass.
The Painkiller was invented at the famed Soggy Dollar Bar against the beautiful setting of White Bay on the island of Jost Van Dyke in the British Virgin Islands, where guests swim in from their boats to the dockless island just for a taste of this drink. The Soggy Dollar Bar has only six bar seats and uses a clothesline to hang-dry wet dollars that patrons use to pay for their drinks. With a smooth mix of Cream of Coconut, pineapple, orange and finished with freshly ground nutmeg, the Painkiller can only truly be called a Painkiller when made with Pusser’s Dark Rum.
Legend for the origin of the Dark ‘N Stormy has it that a bartender poured a sailor a glass of ginger beer, but left out the rum and then added the rum afterwards. With the rum floating on top, the sailor remarked it resembled a storm cloud over the ocean—thus coining the name. Now often referred to as Bermuda’s National Drink, the Dark ‘N Stormy is a distinctive mix of Gosling’s Black Seal Rum and ginger beer. A Dark ‘N Stormy must be made with local Bermuda favorite Gosling’s Black Seal Rum, known for its rich, flavors of butterscotch, vanilla and caramel.
The Goombay Smash, known as the Bahamian National Drink, was initially created in the 1960s by Miss Emily at the Blue Bee Bar in Plymouth on Green Turtle Cay. Legend has it that the grandmotherly Miss Emily, who passed away in 1997, never drank and therefore never actually tasted the creation that made her bar famous as a watering hole for the local community in the Abacos—the group of Bahamian islands touted as the sailing capital of the world. The drink is named after the Goombay, a form of music in the Bahamas and the goatskin-covered drum used to create it. It’s made with the combination of Captain Morgan Original Spiced Rum and Meyer’s Original Dark Rum, mixed with fresh orange and pineapple juice.
Batida de Coco is Brazil’s answer to the classic piña colada. This quintessential coconut cocktail is made with Leblon Cachaca Rum, Cream of Coconut and pineapple juice. An indispensable part of Brazilian bar culture, Batida cocktails, pronounced “ba-chi-da” in Portuguese, means shaken, and in addition to fruit juices and sugar, often contain condensed milk which is why they are sometimes referred to as milkshakes.
The official welcome drink at the famed Sandy Lane resort and other luxury hotspots in Barbados, Barbados Rum Punch is touted as the best rum punch in the region, made with Mount Gay Eclipse Rum, sweet and sour mix, fresh lime juice with Grenadine and Angostura bitters, finished with freshly ground nutmeg. Mount Gay Rum was created in Barbados in 1703 and is known as locally as “the rum that invented rum.”
The Havana Hotel Special is the signature drink at the famed five-star Hotel Nacional in Havana, Cuba. For more than 80 years, Hotel Nacional has been “the destination” in Havana to see and be seen, with fans from Winston Churchill to Marlon Brando to Frank Sinatra. The refreshing pineapple punch is made with the tantalizing trio of Bacardi Superior Rum, pineapple and fresh lemon juice rounded out with splash of DeKuyper apricot brandy.
Parrot Passion is the premiere cocktail at the world-renowned Parrot Club in Old San Juan, Puerto Rico. The Puerto Rican Parrot is actually one of the world’s rarest birds with only 30-40 still in existence. Puerto Rico’s tribute to these famous icons is the Parrot Passion, a blend of passion fruit juice, orange juice, Cointreau and Bacardi Limon.
For more information, visit www.bahamabreeze.com.
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Join your host, Chef Jennifer Booker, and her guest, chef and cookbook author, Chef Michael Moore! Chef Moore will discuss his most recent cookbook, Blood Sugar, and how his own health problems prompted him to write a cookbook with great tasting recipes that are good for you too!
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