November 2009 Archives

a good soup day!!! This is an easy one to make with few ingredients.

It's DELICIOUS and fills you up!!!

Potato Leek Soup

Bring to a gentle boil, cover and simmer for 30 minutes:

4 cups Chicken or Vegetable Stock

1 lb. Celery Root Bulb, peeled and thinly sliced

2 lbs. Russet Potatoes, peeled and thinly sliced

Bay Leaf

Garlic Clove

Sea Salt and White Pepper to taste

Let cool and pass through a food mill, puree in a blender or mash by hand. Return soup to pot, cover, and simmer over very low heat.

Heat in a saute pan:

A Swirl of Olive Oil

1 Tablespoon of Butter

Add:

4 Leeks, washed well and thinly sliced

Sea Salt and White Pepper to taste

Soften leeks 3+ minutes; cover pan and steam for 7 minutes.

Anoint with a splash of white wine and simmer for 2 minutes to burn off the alcohol.

Transfer to potato mixture and add an additional 1-2 cups of chicken stock until desired thickness is achieved. Cover and cook over low heat for 20 minutes or so.

Season with sea salt and freshly ground white pepper to taste.

Garnish with chopped fresh parsley, minced red onion and/or orange zest.

Serve hot out!!!

Wash and dry broccoli florets... save stems for stock or compost

Rinse and drain garbanzos

Thinly slice garlic... a clove or two

Grate some Pecorino

Zest some lemon

Heat a saute pan on medium high

Add a swirl of olive oil

Add garlic and a pinch of red pepper flakes

Turn heat down to medium

Add broccoli and garbanzos... as much as you're hungry for...

Heat through for 3 minutes or so making sure your garlic doesn't burn

Remove from heat

Anoint with fresh lemon juice to taste

Add zest and Pecorino

Season with sea salt and freshly ground pepper

Voila!!!

So we were all hanging in the locker room of Bikram Yoga Dupont after an
AMAZING class this morning. The conversation led to the importance of eating normal and REAL... especially after such a grueling workout. To listen to our bodies and make sure we eat fats, carbs and proteins in balance and moderation.

We talked how it's all about "letting go" and not "getting in our own way" when it comes to food. And that just because we worked out we shouldn't take what we eat for granted... that we should be aware of what we take in throughout the day.

So here's my "eat and tweet" to share with all my yogis today...

Wake up 8am... black coffee

Before 11am yoga practice... hydrate with hot water

During yoga practice... hydrate with cold water

After yoga practice... fresh pineapple slices and an EmergenC

1:30pm snack... Staymen Winesap Apple with a hunk of White Irish Cheddar

3pm mid-afternoon lunch...
Broccoli and Garbanzos with Garlic, Lemon and Pecorino
*See recipe on next blog post!!!

After lunch... hydrate with hot water

7:30pm snack Pistashios

8:30pm dinner at Obelisk...

Cocktail Negroni Sbagliato: Campari and Carpano over ice topped with Prosecco
Antipasti Misti... Smoked Duck, Black Squid, Carpaccio of Tuna, Vegetable Medley
Primi... Gnocchi with Gorgonzola and Hazelnuts
Secondi... Black Sea Bass with Romesco and Roman Artichoke
Formaggi of Mahon, Robiola and Pipe Dreams Farm Goat
Dolci... Cocoa Nib Panna Cotta
After dinner Porto

Lots of vino and water

It's simple... eat REAL food ALWAYS!!!

Make sure your ingredients are fresh, local, seasonal and REAL.

Use all your senses when you cook and realize how it changes you.

As much as you can... eat your meals with friends and family.

Everyone smiles that way!!!