by Monica on November 6, 2009
Frittata with Bell Peppers and Onions, Chicken with Black Bean-Chipotle Sauce, Pear and Blue Cheese Flatbread, Olive Salsa, Quinoa Walnut Salad…hungry yet? I don’t think there is one recipe in Canyon Ranch’s newest cookbook Nourish that I would not eat. I salivated my way through each page this morning over coffee wishing I had a bite of the Apple Cinnamon–Crusted Oatmeal (notes in the book state: “so much better–and better for you– than flavored instant oatmeal”). I have been icing my foot in the mornings after a run. I just read in this month’s issue of Runner’s World (Cold Call, page 48) that 15-20 is the optimal amount of icing time. I had been doing it longer than that, so I was happy for the insight. This provides the perfect respite for my daily caffeine fix and a few moments to thumb through a fabulous cookbook like this one. I have posted here an easy recipe I thought would be a great running snack…(says it’s a favorite of Canyon Ranch Guests and a good source of fiber, magnesium and phosphorus). This book is a must to check out of your library (like I did), or better yet, add it on your Christmas list. A great gift (hint) for a runner.
Something for the holidays…
PUMPKIN CRUNCH recipe:
[click to continue…]
by Jamie on June 29, 2009
The right spice combination can transform a dish from the humdrum to the sublime. What’s more, we are learning that spices possess exceptional anti-oxidant and anti-inflammatory powers. Music to a runner’s body!
Penzeys, an online and catalog spice seller with a smattering of retail stores throughout the country, is the last word on quality spices. They are the real thing: invariably fresh, intense and vivid. The newest Penzeys order is cause for an impromptu celebration. The spices are a riot of color and fragrance. Each order includes a free sample, along with an epiphany—so that’s what ginger is meant to be. The spices cost far less than those drab jars of so-called spices languishing on grocery store shelves.
My newest favorites: the Middle Eastern spice combination, Zatar (terrific on couscous, sautéed corn, and broiled pita bread with olive oil) and Spanish smoked paprika (sprinkle on salmon, sauces and soup.) We burn through Penzey’s powdered ginger, Vietnamese cinnamon, double strength vanilla and southwest seasoning. Friends rave about Penzeys’ peppercorns, candied ginger, sea salt, red pepper flakes, poultry rub, hot dried chilies, chili powder, oregano and cumin.
The Penzeys’ catalog, both worldly and nerdy, is chock full of details about each spice (and some recipes.) Ordering online could be streamlined a tad, but each order is impeccably rendered.
You may never go back—-
