When I need a burst of energy, nothing gets it done quite like a good, old-fashioned, steaming mug of coffee. I drink mine black as night, though, so it doesn’t really double as a tasty sweet treat. For that one-two punch of caffeine and confection, I turn eagerly to espresso brownies.
While I tend to shy away from heavily coffee-flavored desserts, there’s a balance here that seems to satisfy me every time. There’s something about the deeply decadent chocolate that enhances the espresso flavor in a glorious and appealing way, and vice versa. The fact that cinnamon (my favorite of all spices) also subtly makes its presence known is quite an added bonus.
The next time you need an afternoon pick-me-up, forget those 5-hour energy drinks (if for no other reason than their ads are super-annoying…). Have a brownie instead!
Winter can really wear me down until I feel like I have no energy at all. Sometimes it’s just the overcast grey days. But other times it’s the fact I miss puttering in the garden, listening to the birds, and whatever magic that seems to happen in my outdoor time in the Spring. When I’m in that mood, pesto always gives me a boost of energy that gets me through the coldest winter day.
If you froze some of your summer basil go ahead and take it out and make a traditional pesto. I also adore pestos made with thyme, cilantro, mint, or other herbs for a change of pace.
Last year I made a flavorful collard green citrus pesto that I used on pasta and in soups. Remember that some typically bitter greens mellow out after the first frost.
Last night I opened the fridge and found some almost forgotten arugula. It’s a little larger than what I use in arugula salads and more peppery.
I was going to go walnuts, but once I opened my toasted almond oil and smelled that happy scent there was no turning back.
In a traditional (non-vegan) pesto you’d find cheese. In this vegan one the nutritional yeast creates a similar flavor. You can use any salt, but I’m a fan of fume del sel which gives a hint of smokiness that doesn’t overpower. It’s actually smoked with chardonnay oak wine barrels so it has a slight hint of wine as well.
This pesto has less oil than most, so you will need to add some pf the pasta water to get it to spread evenly on your spaghetti.
1/2 to 1 teaspoon fume del sel (or substitute plain salt)
Blend everything together in a food processor until it is not quite smooth. Add to pastas, soups, sandwiches or any other place you need a little sunshine.
This week’s editorial assignment was to write about foods that energize. Hmmm, “meat” as an energizer. YIKES; was the first thing that came to mind. I decided I needed to consult with my recipe taster, Lenny, for this recipe. We brainstormed over a steak dinner, and finally agreed on the same thing. The meaty food that energizes us is salami. Now stay with me on this one. I can only imagine, the crooked look that just came across your lips as you saw the word salami. It is true! We started thinking about a situation where we would need to be energized and one where we could gnaw on a piece of meat. We thought of out-door activities where we needed our energy level to be heightened or sustained. Sugary supplements aren’t our thing; instead, we always pack some really good salami, crackers or bread, a small cutting board, and a knife; all of these fit nicely into a backpack. Salami was the one thing that saved us when our tired bodies had finally reached the top of Half Dome. In fact, we probably would have been rather grouchy if we did not have that meaty pick-me-up before heading back down the mountain.
Salami is not only easy to pack, but it will last (just about) forever, and it does not need ice or refrigeration. The added fat and protein in the salami will give you the boost your body needs to get that little extra push. Have you been on a long hike and your legs start to cramp? It is usually a sign that your body is low on electrolytes, and your muscles need these to finish your adventure. Sure you may be drinking water, but you are not replacing those important salts that your body has lost during the day, and your body needs them. Sit down, unpack the salami and crackers and enjoy the scenery. Before you know it, you will be hopping and skipping down the trail.
******** Denise Woodward believes anything can be made at home as long as you have a little patience, and time. All of her recipes are made using fresh and seasonal ingredients. Her recipes have been featured on Eat Boutique, the Mushroom Channel, Saveur.com, Foodies of the World, PBS and FineCooking. Denise also creates the recipes on the popular food blog Chez Us. Saveur has featured Chez Us as one of 50 Food Blogs You Should Be Reading as well as one of the Sites They Love. Be sure to read more about what they are cooking up over at Chez Us.
It’s happened to me, and I bet it’s happened to you as well: a starchy or sugary mid-day snack leads to lethargy and an overwhelming desire to take a rejuvenating nap.
I’m here to remedy that problem!
Here is a collection of six - yes, six! - recipes for dried fruit and nut “truffles” that will energize you throughout the day.
Each variation starts with soft and sweet Medjool dates and some kind of nut; some truffles include dried fruit and others include additional flavor enhancements such as cocoa powder and spices. Each version is protein-rich to healthfully fuel you when your energy is low.
The only question is: which truffle will you make first?!
1 cup roasted salted peanuts, (alternately, you can use unsalted peanuts + 1/4 tsp salt, or to taste)
6 large soft Medjool dates, pitted
2 Tbsp unsweetened cocoa powder
1/2 Tbsp pure maple syrup
1/4 tsp pure vanilla extract
2 Tbsp grain sweetened chocolate chips, such as Sunspire, coarsely chopped
Instructions
In the bowl of a food processor, process the peanuts until finely crumbled – mixture will resemble coarsely sand. Remove from food processor bowl and set aside.
Place dates in the food processor bowl, and blend until sticky clumps from. Add in the cocoa powder, maple syrup, and vanilla extract and blend until a thick paste forms. Add the ground nuts to the date paste and process until the mixture comes together to form a crumbly “dough”.
Add in the chopped chocolate chips and pulse until incorporated. Remove mixture from food processor, making sure to scrape the sides of the bowl.
Form mixture into a large ball, wrap tightly in plastic wrap, and refrigerate for about 5-10 minutes.
When the dough has chilled for a bit, take it out of the fridge and roll into 12 balls.
Store in an airtight container in the refrigerator.
2 Tbsp natural white chocolate chips, such as Sunspire
Instructions
In the bowl of a food processor, process the cashews until finely crumbled – mixture will resemble coarsely ground flour.
Add dates, ground ginger, and salt into the food processor bowl, and blend until the mixture comes together to form a crumbly “dough”. Add in the white chocolate chips and pulse a couple of times until incorporated.
Remove mixture from food processor. Form into a large ball and refrigerate for about 10-15 minutes.
When the dough has chilled for a bit, take it out of the fridge and roll into 10 balls.
Store in an airtight container in the refrigerator.
Place chopped dates and heaping 1/4 cup dried blueberries into the bowl of a food processor, and process until they form a chunky paste, about 20-30 seconds.
Place cashews into the food processor bowl along with the dried fruit paste, and process until mixed, about 10-20 seconds. Remove mixture from food processor.
“Knead” the remaining 1 Tbsp dried blueberries into the dough, until well-incorporated. The mixture will be sticky.
Form 8 small balls out of the mixture by rolling them between your palms. Set aside.
Place the shredded coconut onto a cutting board or plate and roll the balls around in the coconut until fully coated.
Once again, roll the balls between your palms so that the coconut adheres and creates a “crust”.
Store in the refrigerator.
Oatmeal Raisin Cookie Dough Truffles
Ingredients (10 truffles)
3/4 cup raw (or dry-roasted) unsalted cashews
1/4 cup old-fashioned rolled oats
1/3 cup + 2 Tbsp raisins, divided
3 large pitted Medjool dates
1 tsp ground cinnamon
1 tsp pure vanilla extract
1/4 tsp Kosher salt
Instructions
In the bowl of a food processor, combine the cashews and rolled oats. Process until finely crumbled – mixture will resemble coarsely ground flour. Remove from food processor bowl and set aside.
Place 1/3 cup raisins, dates, cinnamon, vanilla extract, and salt into the food processor bowl, and blend until a thick paste forms. Add the ground nut & oat mixture to the raisin & date paste and process until the mixture comes together to form a crumbly “dough”. Remove mixture from food processor and place in a mixing bowl. “Knead” in the 2 Tbsp raisins until evenly distributed.
Form mixture into a large ball and refrigerate for about 5-10 minutes.
When the dough has chilled for a bit, take it out of the fridge and roll into 10 balls.
Store in an airtight container in the refrigerator.
2 Tbsp grain sweetened chocolate chips, such as Sunspire, coarsely chopped
Instructions
In the bowl of a food processor, combine the peanuts and cashews. Process until finely crumbled – mixture will resemble coarsely ground flour. Remove from food processor bowl and set aside.
Place dates, vanilla extract, and salt into the food processor bowl, and blend until a thick paste forms. Add the ground nuts to the date paste and process until the mixture comes together to form a crumbly “dough”. Remove mixture from food processor.
Knead the chopped chocolate chips into the dough by hand, until well-incorporated. Form mixture into a large ball and refrigerate for about 5-10 minutes.
When the dough has chilled for a bit, take it out of the fridge and roll into 10 balls.
Store in an airtight container in the refrigerator.
There is no denying we are in the depths of winter. You know, the dreaded “cold and flu” season. Even here in California, the night air is getting nippier, the days a bit shorter, and more than one person in my life is miserable and sniffly.
Gone are lazy afternoons drifting into sultry evenings– sipping tall glasses of iced tea, lemonade, or even frosty margaritas. Cool weather sees us choosing steamy mugs of coffee, hot tea, hot chocolate, and dare I say– hot toddies?
I want you to know that the hot toddy is more than just a beverage with a funny name. You probably associate it with ski lodges. Hot toddies and ski lodges are indeed a good combination. But more likely, when winter rolls around, you consider the hot toddy as the original nighttime sniffling sneezing coughing aching stuffy head fever so you can rest medicine. Of course, I don’t know how much actual medical science is behind that theory, but I’ll admit a hot toddy can even make the flu seem more fun.
Basically a hot toddy is made with a spirit (typically some sort of whiskey) sweetened with honey, and balanced with fresh lemon juice. This combination is then warmed with a dose of tea, coffee, apple cider, or just plain hot water.
My favorite version is made with honey, lemon, black tea, and bourbon. But rum and brandy are good choices too. Simple enough, right?
Less simple is the origin of the hot toddy. It is a very old drink and the tales it may tell are hard to confirm, they may even be unknowable. The most accepted story says it was created in the 1700s in Scotland as an socially appropriate way for women to enjoy whiskey. Because scotch whiskey, with its smokey flavor, was not considered compatible with the feminine palate. Sugar sweetened its taste and serving it diluted with something warm cooled the alcoholic burn. None of this is confirmable, I’ll have you know. So consider this and all that follows gossip. Perhaps even gossip to be dished over a warm mug of you know what…
So as we welcome cold and flu season, let’s all raise a mug and say ahh-cheers. It’s a lot more fun than ah-chew!
Hot Toddy
Yields: 2 servings
2 c. boiled water
2 tbsp. honey
2 shots bourbon
2 tsp lemon juice
2 bag black tea
2 cinnamon sticks (optional)
cloves, to taste (optional)
lemon wedges (optional)
Bring the water to a boil in a kettle. Drizzle half the honey onto the bottom of each of 2 very large mugs. Then add half the bourbon and lemon juice to each mug. Once the water reaches near boiling, but not quite, place one teabag in each mug and fill them nearly full with the hot water. Garnish with any combination of whole cloves, cinnamon stick, and/or lemon wedge.
There is no denying we are in the depths of winter. You know, the dreaded “cold and flu” season. Even here in California, the night air is getting nippier, the days a bit shorter, and more than one person in my life is miserable and sniffly.