How you doin’? Well, it’s week three… are you sticking to all your New Year’s resolutions, including the one to be healthier this year?
 
It’s also Friday—Happy Hour time—and you also don’t want to break your resolution to socialize with friends at the bar. You don’t have to… here’s a happy hour cocktail that is perfect for you to hop on the juice-cleanse train without giving up your booze, thanks to this recipe. It’s pretty easy, just fresh cucumber and lemon juice jazzed up with a splash of vodka and ginger syrup (recipe follows). The ginger syrup adds the zing and bitters bring an earthy, musky depth. Top it all with a bit of ground cayenne for some extra spice flavor.
 
Lemon and cayenne is a popular juice cleanse when people are looking to counter overindulgence and these flavors meld well with the fresh flavor of cucumber. It also helps settle your stomach. Lemon and lime juices are best used within about four hours of pressing.
 
Prep time:  35 minutes (includes time for ginger syrup)
Mix time:  5 minutes
Yield:  1 cocktail

Ingredients 
2 ounces vodka
3/4 ounce fresh cucumber juice (pressed)
1/2-ounce fresh lemon juice
1/4-ounce ginger syrup*
1/4-ounce honey
5 drops bitters
1 egg white (use pasteurized egg whites if that makes you feel more comfortable)
1/4 cup crushed ice
A pinch of ground cayenne garnish
 
Directions

1. Add all the ingredients into a shaker and shake without ice until frothy. The egg whites make it nice and frothy.
2. Add the ice and shake again until well-chilled.
3. Strain into a cocktail glass without ice.
4. Garnish with a pinch of ground cayenne.

*ChefSecret:  To make ginger syrup: Bring 1 cup sugar and 1 cup water to boil in a small saucepan. Add 4-ounces of peeled fresh ginger cut into thin rounds (about a 10-inch long piece). Remove from heat and allow to steep for 30 minutes, then strain out the solids. Store in the refrigerator up to 4 weeks.

Quip of the Day:  We celebrated Fred’s 100th birthday last week—it was a hell of a bash. Today, we are celebrating that he just paid off his student loans. Who knows what next week will bring?!
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
 
#Cocktail #HappyHour #CucumberCleanseCocktail #Vodka #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                         ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? I’m not bashful about my love of anything peanut butter including these No-Bake Healthy Peanut Butter Energy Balls. They are the perfect quick and easy snack!
 
This recipe is made with only 5 ingredients (probably in your pantry), and they are not baked. They can be ready in less than 30-minutes and they are so delicious, too. And they're fun for the kids to make, too!
 
This healthy snack recipe can be easily customized too—feel free to add in chocolate, raisins, and chopped peanuts. Peanut butter is the main ingredient in this recipe. Use a smooth and runny peanut butter like Crazy Richard’s brand which only contains peanuts and salt as ingredients.
 
Use honey or agave syrup as the sweetener of choice. Remember, it is still a refined sugar that has the same calories as granulated white sugar. Use old fashioned or quick-cooked oats. Cinnamon and peanut butter is a great flavor thrill and gives my peanut butter balls the best flavor. Add a touch of pure vanilla extract and a pinch of salt for take-it-over-the top flavors.
 
Prep time:  15 minutes
Yield:  12–15 peanut balls
 
Ingredients 
1 cup peanut butter, natural and runny
1/4 cup honey
1 teaspoon vanilla extract
1-1/2 cup oats
1-1/2 teaspoons cinnamon
pinch of salt
 
Directions

1. In a large mixing bowl combine the peanut butter, honey, and vanilla extract until smooth.
2. Add in the oats, cinnamon, and a pinch of salt.  Combine evenly.
3. Roll about tablespoon sized scoops of the mixture into balls.  Place them on a plate.
4. Place the plate in a fridge for 10-20 minutes to set.
5. Enjoy!
6. Store these Healthy Peanut Butter Energy Balls in an airtight container in the refrigerator. These will keep for about a week! Or, freeze them for up to a month or so.

ChefSecret:  There are a whole host of other ingredients you can add to my energy balls—white, milk, or dark chocolate chips. You could even add in chopped dates, raisins or craisins, shredded coconut or other crushed nuts. Or, you can dip them in chocolate coating … basically anything you like!

Quip of the Day:  “I was going to cook alligator for dinner tonight, but realized I only had a crock-pot.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Snacks #NoBakeSnack #PeanutButter #PeanutButterBall #Oats #Honey #CrazyRichards #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                       ©Perspectives/The Consulting Group, LLC, 2023​

​How you doin’? Who doesn’t love smoothies?… fruity, healthy and delicious… right? But I’ve seen nutritional facts on smoothies from some of the juice stores that will blow your mind! My Holiday Breakfast Smoothie recipe has a scaled down calorie count but is not scaled down in flavor.
 
Where did Smoothies originate? It appears that health food stores on the West Coast of the United States began selling smoothies in the 1930s associated with invention of the electric blender. The actual term "smoothie" was being used in recipes and trademarks by the mid-1980s.
 
The earliest fruit smoothies were thick, frozen drinks made from orange juice, strawberries, and ice, and although they shared the electric blender in common with the long-standing milkshake, smoothies were a completely different drink aimed at cooling and refreshing beach-goers.
 
Different flavored smoothies are part of Indian, Mediterranean and Middle Eastern cuisines. Fruit Sharbat (a popular Persian and South Asian drink) sometimes include yogurt and honey, too. In India, the Lassi is a smoothie or milkshake comprising crushed ice, yogurt, sugar, and mango; in the south, pineapple smoothies made with crushed ice, sugar and no yogurt are common.
 
Prep time:  10 minutes
Yield:  4 servings
 
Ingredients 
2 cups low-fat eggnog
2 large, sliced bananas
1 cup nonfat vanilla yogurt
1 cup fat-free milk
2 cups crushed or chipped ice
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
Optional fruit or vegetable of your choice (see ChefSecret)
 
Directions

1. Place all ingredients into blender and blend until smooth.
2. Serve immediately.

Nutrition Facts
Serving Size          1/4 of recipe
Calories                240
Cal from Fat         25
Total Fat               3 g
Saturated Fat       0 g
Cholesterol          0 mg
Sodium                 150 mg
Total Carb             47 g
Dietary Fiber        2 g
Sugars                   40 g
Proteins                9 g
Vitamin A             4% DV
Vitamin C             15% DV
Calcium                20% DV
Iron                       6% DV
 Percent Daily Values (DV) are based on a 2,000 calorie diet.
 
ChefSecret:  While this is a great basic smoothie and really watches the calories, you may choose to add some fresh berries for a sweeter, fruity flavor. Any additional ingredients you add will increase the calories—yes, even fresh berries will add a few calories to the basic smoothie.

​Quip of the Day: “I think I should work at a smoothie shop. I feel like I would blend in.”
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind.

#Beverage #Smoothie #HolidaySmoothie #BreakfastSmoothie #EggNog #Nutmeg #Christmas #Holidays2022 #HolidayRecipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? Last August, Joan came back from a family reunion with a couple of loaves of Zucchini Bread made from her former neighbor Pat’s special recipe and beautiful zucchini from her garden… moist and delicious, with lots of Vitamin A.
As many of you will remember from Cooking lesson #31 Nut Tree Orange Nut Bread I love baking quick breads. If you don’t remember, link in here or go to the Perspectives website and find it on the search bar.

So here’s the skinny on Zucchini Quick breads—it doesn't taste much like zucchini, since zucchini doesn't really have a well-defined flavor, but there is a twinge of “green” flavor in the background. The zucchini add a nice moistness to the bread.

Okay, you planted zucchini in your home garden and when it ripens it all ripens at the same time. This is a great way to use up all the ripe crop while making a tasty, sweet loaf that you can freeze for later enjoyment.

I call this a bread, but it really is very cake-like.  It is a beautiful and delicious loaf, not to mention super-fast and easy to make. And that, along with the fact that there is no proofing required, is why it is called “Quick Bread.”
 
Prep time: 15-20 minutes
Bake time:  50 minutes
Cool time:  35 minutes
Yield:  2 loaves, about 16 servings
 
Ingredients 
1 tablespoon kosher salt
4 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon black pepper
1 pinch freshly grated nutmeg
2 large eggs, beaten
2 tablespoon molasses
1-1/2 cups granulated sugar
1-1/2 teaspoons pure vanilla extract
1/4 cup unsalted butter, melted
1 cup toasted pecans, chopped
 
Directions

1. Preheat the oven to 350⁰ F.
2. Generously butter two loaf pans.
3. Mix the kosher salt into grated zucchini and let sit for 10 minutes.
4. Transfer the mixture to a strainer and rinse very thoroughly under cold water to remove the salt. Let it drain for 15 to 20 minutes before using.
5. Whisk the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg together in a mixing bowl. Set aside and reserve until needed.
6. Combine the beaten eggs, molasses, sugar and vanilla in another large mixing bowl and whisk until mixture is smooth and turns a pale yellow, about 2 minutes.
7. Grab a handful of the drained zucchini and put it into a kitchen towel and squeeze out any excess water before transferring into the egg-sugar mixture. Repeat until all the zucchini has been transferred.
8. Pour in the melted butter and stir until combined.
9. Stir the pecans into the batter, followed by the flour mixture. Use a spatula to mix until the flour disappears.
10. Deposit the batter into the prepared loaf pans.
11. Tap the pans on the countertop to settle the batter and get rid of any air pockets.
12. Bake in the center of a preheated oven until golden brown on top and a cake tester poked in the center comes out clean, about 50 minutes.
13. Let the loaves cool for 10 minutes in the pan, and then turn them out on to a cooling rack for another 25 minutes.
14. Let cool completely before serving.

ChefSecret:  You can use any nut you like, some people prefer walnuts instead of pecans. You can also add butterscotch, toffee or dark chocolate chips if you like.

Quip of the Day:  “Question: What is a zucchini’s favorite sport? Answer: Squash.”
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#Baking #Snack #Breakfast #Brunch #QuickBread #ZucchiniBread #Zucchini #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                 ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? In case you haven’t noticed, I’m a bit of a sweet freak. I like to start the morning with a treat—healthy if possible—and end the night with just a touch of sugar. These Honey-Molasses Bran Muffins are a great head start on the day. This recipe bakes up deliciously tender muffins that feature wheat bran and whole wheat flour for flavor and fiber, and raisins, honey, molasses and applesauce for sweetness and texture.
 
In the area where I live, Vons Markets hot bakery sometimes has pretty darn good bran muffins, but they usually run out before I get there. So now I just put on my best baker’s apron and get the big bowl and wooden spoon out and in less than a half an hour I’ve got fresh, healthy morning muffins.
 
Prep time:  10 minutes
Bake time:  15-20 minutes
Yield:  12 to 15 medium-size muffins
 
Ingredients 
1 cup wheat or oat bran (I prefer Bob’s Red Mill brand)
1-1/2 cups Whole Wheat Flour (for this recipe I used King Arthur brand)
1 tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup roasted and chopped pecans
1/2 cup raisins
3/4 cup applesauce (I used No Sugar Added)
1 cup milk
1/4 cup molasses
1/4 cup honey
1-1/2 tablespoons pure vanilla extract
2 teaspoons vegetable oil
2 large beaten eggs
2 tablespoons demerara sugar (raw sugar)
 
Directions

1. Preheat an oven to 400° F and center a rack in the oven.
2. Spray a 12-cup muffin tin (Pam) or line with paper or foil baking cups (or both).
3. In a large bowl, combine wheat bran, flour, cinnamon, baking soda and baking powder.
4.  Stir in nuts and raisins.
5. Add in the applesauce, milk, molasses, honey, vanilla extract, oil and eggs and stir just until moistened.
6. Scoop into prepared muffin tin.
7. Sprinkle a little demerara sugar on top of the batter and bake for 15 to 20 minutes until a cake tester comes out clean.

ChefSecret: This is a basic bran muffin recipe to which you can easily add other ingredients—substitute dried cherries, cranberries or chopped prunes for the raisins. You can use straight honey or molasses instead of the mix. If you really have a sweet tooth add dark brown sugar in place of the other sweeteners. You can use almond extract in place of the vanilla. You can make it your own and change it up every time you make them.

Quip of the Day: “Why is a baseball team like a bran muffin? They both depend on the batter."
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. 

#Baking #Muffins #HoneyMolassesBranMuffins #BobsRedMill #KingArthur #Vons #2022 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, LLC, 2022