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–Tori Amos
The raspberry bush has been sputtering out berries this summer and I’ve been racing the birds to get them. It’s our relatively peaceful version of The Hunger Games. Victori spolia.
Did you know that the raspberry fruit is not a true berry? Neither did I until I read a report from Cornell Univeristy. The fruit is apparently an “aggregate of many individual drupelets” with each drupelet being “anatomically analogous to a cherry.”
Who knew?
My garden raspberries are different from the ones I buy at the store. They are sun-warmed, sweeter, and burstier. Each of their drupelets is an explosion of sunlight, frogsong, and butterfly wings on the tongue. They have virtually no shelf life. Frogsongs fade fast when plucked from the earth; you must eat them while their echos still vibrate to taste the music.
Berries in general are highly perishable. There’s a significant loss of vitamin C and polyphenol antioxidants within just a couple days of harvest. So I’ve been inventing ways to infuse my cells with berry goodness as often as possible. Here are just a few of my favorite berry treats.
While they need no accompaniment, sometimes it’s fun to let them frolic with friends. It’s really fun to sing along with Tori Amos’ Raspberry Swirl as I spin them around in a blender. I toss in strawberries, a squeeze of lemon, a squirt of lime, and a splash of cranberry juice and grape juice.
This concotion makes yummy popsicles. I call them Raspberry Zingers.
Sometimes I throw in a little peach to a get different texture. After filling the popsicle molds, I add a dallop of yogurt and a dash of milk to whatever is left in the blender to make a smoothie.
Fun fact: The phytonutrients in raspberries and strawberries have anti-inflammatory properties when consumed regularly (about three times a week).
Another fun way to get my berry bliss on and to make myself feel incredibly fancy in the process is with “spa water.”
The idea is to send sliced fruit floating in water for hours to infuse the water with flavor. I’ve been experimenting with variations, but so far my favorite is sliced up strawberries, squished raspberries, cucumber, a little squirt of lime (or sometimes lime slices), and fresh mint. This week the pineapple basil is making a spectacular comeback after the rain we’ve had, so I added a few leaves. It’s tasty!
Fun fact: Raspberries are rich in vitamin C, fiber, and vitamin K. They also contain folate, vitamin E, and potassium.
Here’s what was on last week’s menu. You can following the links (in bold) for recipes.
Wednesday
Breakfast: Vanilla yogurt on toffee granola topped with fresh raspberries, and tea. As far as nutrition, we’ve got calcium, fiber, iron and B-12. The raspberries add a little extra fiber, vitamin C and a whole lot of yum.
Lunch: Arugula salad (picked fresh!) with oil and vinegar dressing, flatbread, and an orange.
Dinner: Ok, I admit this is an odd combination — corn chips and guacamole and a side of grilled asparagus.
Thursday
Breakfast: Vanilla yogurt on toffee granola topped with fresh raspberries, and tea.
Lunch: Annie’s Shells & Cheese with fresh steamed broccoli.
Snack: Rice pudding
Dinner: a 3-ounce fillet of salmon, sauteed squash, and 1/2 an avocado. Yes, I ate fish. This was the main source of my B-12 this week.
Friday
Breakfast: Vanilla yogurt on toffee granola topped with fresh raspberries, and tea.
Lunch: Vanilla yogurt on toffee granola topped with fresh raspberries. Again! It’s that good.
Dinner: Eggplant parmesean and a salad.
Dessert: Eggless chocolate cake.
Saturday
Breakfast: Leftover chocolate cake and tea.
Lunch: Homemade yeast roll drenched in butter and honey. I know — sugar, sugar, sugar!
Dinner: Blackbean tortillas, salsa, cheese dip and salad.
Dessert: Eggless apple cake.
Sunday
Breakfast: Leftover apple cake.
Lunch: El-D’s amazing vegetable soup with yeast rolls.
Dinner: Sharky’s for El-D’s birthday. I had fried oysters, a bit of fried fish, and edamame and corn succotash.
Monday
Breakfast: Vanilla yogurt on toffee granola topped with fresh raspberries.
Lunch: Quinoa and avocado salad.
Dinner: El-D’s amazing vegetable soup.
Tuesday
Breakfast: Yeast roll with butter and honey.
Lunch: Bombay House vegetarian lunch buffet. I treated myself to my comfort food.
Dinner: Mushroom stroganoff and roasted cauliflower.
Wednesday
Breakfast: Peanutbutter on crackers.
Lunch: Popcorn sprinkled with nutritional yeast.
Dinner: Not sure yet.
God made food; the devil cooks.
–James Joyce, Ulysses
~~@~~
The Devil insists his Sin-a-Buns are easy and quick to make. One must wonder why then he started them in the morning and then made me wait ALL DAY (until dinner!) until they were “ready” to eat.
The answer to that mystery is this: because he’s The Devil.
*sigh*
The Devil’s Sin-a-Buns
They are nothing short of amazing.