Popsicle Test Kitchen

photo by Ali Schalop (Samantha's sister), pretty, right?

In our June newsletter we discussed many of our favorite summer treats. While we mentioned some of our favorite store-bought brands, we’re huge fans of making your own popsicles. You can control the ingredients assuring they’re all pronounceable, organic and fresh. You can also get creative testing out flavor combinations.  If you haven’t made popsicles before it’s pretty simple you blend ingredients together and pour them into the molds. Leave ½ inch of space at the top as they’ll expand with freezing. The hard part is waiting the 4 hours it takes for them to set (truth be told one impatient 9 year old and I found out 3 hours is fine for the small molds). Our fantastic summer interns Sam and Brittany conducted a popsicle test kitchen last week.  Here are their results:

Brittany used the Tovolo Jewel Pop Molds available at Whole Foods Market and at Zabars in NYC.  We got the idea from Nourish and Flourish when she talked about these ring-pop like molds (fun). Samantha used the Tovolo Groovy Pop molds. Both are BPA free and easy to clean. We had them rate their creations on a scale of 1 to 4 “pops”.

Brittany:

Both recipes were easy and not very time consuming. However, I found the product a bit difficult to pour into because of the shape. Also, the molds were a bit small. I preferred the pina colada popsicles over the blueberry yogurt popsicles.

Pina Colada Pops 

Fresh  pineapple, a banana, ½ cup unsweetened coconut flakes.

The pina colada popsicles were delicious. The flavor was tropical and the banana gave it a smooth almost ice-cream texture.

 I would rate the pina colada a 3.5 out of 4. 

Blueberry Yogurt Pops

1 cup frozen blueberries, Siggi’s vanilla yogurt, agave nectar.   

 The blueberry yogurt popsicles were a bit tart. I did not love the vanilla flavoring. It needed more sweetening. 

All in all, I would rate the blueberry yogurt popsicle a 1-2.

Samantha:

I had one major hit and a couple of misses.

Avocado Coconut Pops

We had high hopes for these from the tiny morsels blog:

1 ripe avocado, 3/4 cup light coconut milk, 1 tablespoon agave nectar filtered water, as needed

 This sounded good but seemed to have too much coconut milk, 1 give it 1 pop.

Healthy Veggie Pops

This recipe was from nature moms blog:

Baby spinach blended with strawberries, raspberries, blackberries, 1-2 tablespoons of raw agave nectar, and fresh squeezed orange juice.

These were perfect! I give them 4 pops.

I made Sam’s Veggie pops and I cannot tell you the delight I was filled with when my boys asked for “Spinach Pops”. I also added some fresh mint because everything is better with mint. We had some testing at our house too with Blueberry Lemonade Ring Pops and Watermelon, Lime (zest) Groovy Pops. I can see making post-workout pops with a little protein and even happy hour (I vote sangria) pops as well. Sara, at nourish and flourish,  called herself a ring pop addict, I may become a frozen pop fiend before labor day.

What’s your favorite flavor pop? Have you made your own pops? Any flops? What can we do to improve this avocado dessert situation? I’m on a misson.

Recipes and Rules

While I enjoy cooking and writing, I especially love the clients who come to my little Upper West Side office. In some way, every client comes to talk about food but you can’t talk about lunch without talking about life.  One client, L, came to my office for the first time over 5 years ago. Her daughter had referred her. L was a quick study. She followed the plans we outlined but would dig her heels in where necessary. I remember some good debates “Lauren, I can lose weight without switching dried cranberries to fresh berries in my yogurt” and she did. We spent a lot of our time exchanging recipe ideas or I should say with me pulling out a notebook so that I could write down L’s recipes or tips.

We talked about cooking and children and travel and holidays. I was the  “expert” but L would give me advice on my son’s music lessons (her daughter is a musician), what to order at a particular restaurant or just about anything. L was divorced but she met someone during the time she was working with me. She was generally cool and calm but when she eventually told me about her upcoming wedding she shifted a little in her seat and couldn’t contain her joy.

I lost touch with L a bit after she was married. After all, she was lean and in love but she did bring her new beau in for a consultation one time. I was just happy to meet “Mr. L” but have a hunch her physician husband didn’t modify his eating one iota after our session. I continued to keep tabs on L through her daughter. For a while everything was smooth sailing and then L’s daughter R mentioned she was having some tests done.  It turned out L had cancer and was going to have surgery but nobody seemed overly alarmed. That was a couple of years ago. L persevered and continued to travel and live her life as though cancer or chemo was an annoying to-do list item, nothing more.

This past November, L came in to see me. The chemo she was on was taking its toll. Her energy and her appetite was low. I prepared myself knowing L might look ill or seem different but though she moved a little more slowly she was L. Like old times, we came up with a food plan this time to get her energy up as she was headed to Paris. The next day I received an email:

Lauren,

 Thank you so much for taking the time to help me with chemo eating (if there is such a category). I’ve already put some of your suggestions into practice. Also, thanks for Jen Goodman’s blog info. Looks like she’s endured far more than I have. I do hope that her treatments will work for her.

Hugs to you,

L*

I can see so much of L in that email: action oriented, selfless and warm. That November visit was the last time I saw L. It’s still so hard for me to believe I attended her funeral last month. At the service, R summoned up the type of stoic strength I associated with her mother and spoke to the congregation about “the rules according to Mom”. The rules covered things big and small after all both are important. One of the more lighthearted rules which reminded me of my time with L was:

Purchase as many specialized kitchen appliances, tools and instruments as you are able.

Your kitchen is not complete without an apple corer and a potato ricer.
One of my sons has an apple many nights as a snack, I have a hard time every time I pull out that corer. L would say my kitchen is  "not complete"; I'd love to hear her case for the ricer.

And the rule that reminded me of the rational,  realistic and sage and brave L:

When freaking out ask yourself- what’s the worst that can happen?

There’s nothing so scary that you can’t talk about it.
Through R, L’s advice, good sense and humor live on. I miss you L and R misses you too.

In honor of L: What’s the best advice you’ve ever been given? What are your favorite kitchen appliances? Do you own an apple corer? And do you have any words for R? She’s having a very tough time.

Cooking Company

 I discovered that you never cook with someone else without learning something. In every case, there’s a two-way transfer of knowledge. If they know less than you do, you grow from teaching. If more, of course, you grow from learning.

-Mark Bittman

Over a year ago I wrote a post entitled Kids and Kale , which, it seems, none of you read (guilt intentional) and so I’ll remind you what I said. I wrote that I think most people can easily fall into a cooking rut. No matter how much you enjoy cooking, when pressed you go for the crowd-pleasing recipes you know by heart. I recruited a few friends and chef Jenna Helwig and we dished up some interesting, family-friendly recipes.

I’m happy to report that last time around we each found a recipe or two that made it into our families’ regular rotation but that was 2009. While we now all have improved standby selections we found ourselves, once again, craving new ideas. So the email went out to Jenna and we picked a date after the holidays. That date was last week and we all trudged through the snow, toting our knives and cutting boards, to my friend T’s apartment.

The menu was fantastic. We got started with Jena’s “Crowd-Pleasing Chili.” After a round of “not-it” my friend Z and I were put on onion chopping duty.  The others browned the meat and measured the spices. While some women compare purses, we talked knives. I have a minor obsession with Global stainless steel knives. Jenna and my friend S prefer the knives with a beveled edge and T was enjoying a new Kuhn Rikon ceramic knife in her favorite color purple 

With the chili simmering, next up was meatloaf with sage. We used oats versus breadcrumbs for this recipe.  A great tip of Jenna’s was to make little test patties, the size of a quarter and heat them in a pan to assess the seasoning of the loaf. With the seasonings approved, we moved onto the quinoa salad. 

On the subject of timesaving secrets, T told us that her mother used to make larger batches of seasonings for recipes she cooked often. She would then label them “chili seasoning” or “meatloaf mixture” and not have to measure away each time. If you ask me that’s genius and something that would never have occurred to me.

For our vegetable dish, Jenna jazzed up potentially boring broccoli with lemon zest and garlic. We mixed all the ingredients on a parchment-lined cookie sheet, for easier cleanup. The final recipe was a ginger shrimp dish. For this we prepared a brine which was something I hadn’t done before. My only prior brine association was pickles but I was thrilled to try something new.

 A couple of our friends had to run to school pick up but a few of us lingered and sat down to eat. We learned a lot and everything was delicious.

 Jenna calls this Crowd pleasing Chili but to be it’s Cinnamon Chili, either way it’s a good family recipe and a great Super Bowl option:

CROWD-PLEASING CHILI

This is a great make-ahead meal, and it freezes very well.

Ingredients:  1 Tablespoon canola oil (if using ground turkey)

2 pounds ground beef, ground turkey, or a combo

                        2 small (or 1 large) onions, chopped

                        2 garlic cloves, minced

                        1 Tablespoon chili powder

                        1 tsp. cumin

                        1/4 tsp. cinnamon

                        1 teaspoon salt

Freshly ground pepper to taste

                        3/4 cup ketchup

                        28 oz. diced tomatoes and their juices

                        1 can pinto beans, drained and rinsed

                        1 tsp. red wine vinegar or balsamic vinegar

                        2 plum tomatoes, chopped

1. If using ground turkey, add the canola oil to a large pot over medium-high heat. Brown the ground meat with the onions and garlic. If using ground beef, once the meat is browned, drain. You can generally skip this step if using ground turkey.
2. Return the mixture to the pot and add the remaining ingredients. Stir to combine. Raise heat to high and bring chili to a boil. Reduce heat to a simmer. Cover and cook for at least an hour, stirring occasionally. Taste for seasoning, adding more salt and/or pepper if necessary.
3. If desired, garnish with chopped avocado, shredded cheese, or chopped scallion.

 What are your favorite crowd-pleasing recipes to make? Who do you like to cook with? What knives do you like best? Can you relate to our dinner rut?

Prune PR

 I don’t know where things went so wrong. I doubt it’s entirely about looks. After all the date, which after living in New Orleans, seems the fruit that most closely resembles a cockroach hasn’t been slowed down.  And if it’s a matter of wrinkles then why are raisins in every preschooler’s lunchbox? With the exception of dried cranberries, dried fruits aren’t fruity beauty queens.

So if it’s not a matter of appearance, is it about, you know, poop? Prunes seem to have this grandma reputation because they help move things along. After over 10 years practicing nutrition I cannot wrap my brain around this being a bad thing. We are a people pursuing the perfect poop; if prunes are a poop producer shouldn’t this make them praiseworthy? 

As the sweatshirt (which sadly I don’t own) states, I love prunes and I’m hoping us prune-lovers can band together. I’m not in favor of the name change either. In 2000, the prune board conducted 10 million dollars to convert prunes to dried plums. Oh well, it was only 10 million and guess what? Didn’t work. They’re still prunes.

Prunes are unique; it’s not only the fiber content but also the amount of sorbitol  (as in sugar free candy) naturally in prunes that helps relieve constipation. Prunes are a great source of potassium and also B vitamins and magnesium. Prunes are also powerful antioxidants and contain compounds known as phenols. Prunes make a great snack or dessert with 4-5 for 100 calories. When you buy prunes, try to find those that haven’t been treated with sulfites.

Pruney Recipes:

Stewed Prunes- great with Green yogurt or Ricotta cheese

Prune Snack Bars (I would use a flour other than soy flour)

Moroccan Chicken with Prunes

Bacon wrapped Prunes- use nitrite free bacon for this.

Finally, from the shiksa in the kitchen (and is there a better blog name) hamantaschen anyone?

 So be honest, are you a prune lover? What do you think accounts for their uncool fruit-loser reputation? How do you like to eat prunes? Or do you call them dried plums?

Kids' Cravings

This is a guest post from Juli Novotny, founder of Kookie Karma (yum) and  the PUREmamas blog. What started as a "baby blog" for curious friends and family members transformed into PUREmamas with the intention of giving new moms, pregnant women and modern conscious parents healthy food ideas, recipes and motivational tips.



Kids’ nutrition is my favorite topic in the world. I love to see little ones, often the pickiest of eaters, getting excited about food, but not any food. I'm talking healthy food. It's not always easy to get children to enjoy fruits and veggies so when I come up with a recipe that kids want more of, it's a huge feat for me. Just because I'm a healthy person and own a health food company doesn't mean my kids are born without a sweet tooth or food aversions. It has been challenging to find foods that are palatable and flavorful that my little boys won't spit out!  I'm lucky in that my life revolves around being creative in the kitchen. I created my PUREmamas blog, and write articles such as this, to share the results of hours of culinary experimentation with others.

Here are a few lessons I have learned first and recommendations:
Parents shape their children's habits and desires based on their own. For example, I hate when I get water in my ears. So, I assume my kids do too and always cover the up when I wash their hair. I also hate little spiders and sometimes freak out when I see one. Now, my son is grossed out by them. Food is no different. Kids will do, say and eat, as we do. We are their role models and habit formers when they are young.
If at first you don’t succeed…I guarantee you that with some effort and multiple tries, every parent can find something that grows from the Earth that your children will actually touch.

Fruit: both my sons HATE fruit, I think it's a texture thing. They won't even take a small bite of an orange, pear or strawberry. Strange, right? So I put all the fruits I want them to consume into a blender, blend it up with a little goats’ milk or a little homemade almond milk and suddenly fruit is no longer the enemy.

Greens: my sons will not touch f pasta or rice if there is just one spec of a green leaf in it. They will pull it out with their fingers no matter how well I cover it up with sauce . Crunchy kale chips  on the other hand? My kids devour the entire bag and want more.

Add healthy stuff to something they already LOVE. Or replace the junk with a little LESS junky!

1. If your child loves milk, throw it in the blender first with a little green juice or add a few drops of flax oil. Add just a little each time.

2. Kids obsessed with apple juice? Make your own at home - get out your juicer and use only organic green apples - these are less sweet.

3. If your children eats oatmeal buy plain oats add hemp oil, probiotics and fresh almond milk to them. Add your own sweetness with agave nectar, raw honey (not for children under 2 though) or pure maple syrup. Just a drop.

4. Throw out the candy. Instead of giving candy as a treat (or a bribe) - give chewable vitamins from the health food store. We have these ones that are made with xylitol and molasses and tons of greens! My son is obsessed with them and he only gets them once a day.

5. Exchange the wheat based crackers for the brown rice based. And choose those without any added sugar.

6. Do they love chocolate? Make your own chocolate milk. Or make a large batch of raw truffles and keep them in the freezer. They are easy to make.

7. Are your children suckers for cookies? Make your own healthy macaroons and store them in the fridge.

8. Soda? Don't even get me started. Throw it out. Instead add lemon or orange rind and juice and agave nectar or xylitol to bubbly water. Mix and serve.
Any questions for Juli? What are your favorite healthy food tweaks?