Archive - October, 2011
Halloween is tomorrow! And since it’s mainly celebrated by children, I wanted to make something for the adults. So here’s a simple rum punch using red wine, rum, limes and blood oranges, with a few drops of angostura bitters. Enjoy this “treat” for Halloween or add to your next cocktail party along with some of my other drinks. Happy Halloween!
My first experience eating muesli was in Germany during a visit meeting my soon-to-be in-laws. In Europe (specifically Switzerland and Germany), muesli is a popular uncooked breakfast cereal based on rolled oats, dried fruits and nuts. It is typically soaked in milk (I use my homemade almond milk) or yogurt and topped with fresh fruits. For extra sweetness top it off with a drizzle of honey or maple syrup.
Today I made a healthy and simple salad using mizuna greens. Mizuna is a Japanese green and the flavor is delicious, like a peppery green similar to arugula, but milder. It’s wonderful eaten raw but you can also have it sauteed, steamed, pickled or used in soups. I added sweet pomegranate seeds and apple slices to compliment the slight bitter flavor of the mizuna.
[This post is part of my Green Smoothie series]
Dandelion greens aren’t just a nasty weed in your lawn, they’re actually great to use in green smoothies! The leaves are an excellent source of calcium, as well as vitamins A, C and K. They are bitter in flavor so you may adjust the amount of pears and dates to your taste. You can find dandelion greens in grocery stores like Whole Foods or at most health food stores.
I love baking muffins because of the endless possibilities. I try to make my muffins healthy, which to me means using whole, unprocessed ingredients and cutting down on sugar by using natural sweeteners such as dates, agave syrup, or honey. Banana muffins are a perfect example. Also check out my sugar-free banana bread where the sweetness comes from ripe bananas and a few dates.
*Update: all of the non-perishable ingredients used in this recipe are now available through my new site GrubKit.com. Everything comes sealed and pre-measured.
I’m not a fan of getting rid of food (something I learned from my mom), so here’s a jam recipe I made using leftovers from the cranberry tea I posted a few days ago. I cooked the leftover cranberries with an apple, a perfect pairing this time of year. To soften the mixture I added some of the original cranberry tea.
Wishful Chef is about cooking simple and healthy dishes. A fusion of different cuisines, my recipes are inspired by family, travels & cooking idols.
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