Archive for the ‘Nutrition’ Category

Bali-Recommended Literature & Film

Monday, June 14th, 2010

Long referred to as “The Island of the Gods”, Bali is a natural paradise. With a culture deeply rooted in tradition, spirituality and the arts, Bali provides a perfect backdrop for many books and even a few films.

TO READ

Eat, Pray, Love by Elizabeth Gilbert

A Little Bit One O’clock: Living with a Balinese family  by William Ingram

A House In Bali by Colin McPhee

A Short History Of Bali: Indonesia’s Hindu Realm by Robert Pringle

Night of Purnama  by Anna Mathews

The Last Paradise  by Hickman Powell

Revolt in Paradise  by K’tut Tantri

Dancing Out Of Bali by John Coast

The Painted Alphabet by Diana Darling

Green Mangos & Lemongrass: Southeast Asia’s Best Recipes From Bangkok to Bali by Wendy Hutton

TO SEE

Eat, Pray, Love staring Julia Roberts

Road to Bali starring Bob Hope & Bing Crosby



MOROCCAN CARROT SALAD

Sunday, June 13th, 2010

Escape To Shape – Marrakech may have past, but the craving for the unique and exotic flavors of Moroccan cuisine still lingers. Thanks to The Single Gourmet Online we can reproduce the flavors at home- quickly, easily & healthily!

moroccan_carrot_salad

Ingredients (serves 1):

1-2 carrots, peeled and cut into matchsticks
1 tablespoon extra virgin olive oil
1 tablespoon harissa*
Juice from 1/2 lemon
Pinch paprika
Pinch cumin
1 small clove garlic, optional
1 teaspoon fresh cilantro, chopped
Salt to taste
*Harissa can be found at many specialty markets across the country.

Directions:

1. In a medium saucepan, boil water to blanch carrots. Add carrots and cook slightly, about 5 minutes (cook longer if you want them a little softer). Drain under cold water and pat dry. Set aside.
2. In a small bowl, combine oil, harissa, lemon juice, paprika, cumin and garlic (if using).
3. In a medium bowl, toss carrots with enough dressing to coat. Season with salt. Toss with cilantro and serve.


Why I Escape? By Catherine Gleason

Wednesday, June 9th, 2010

Catherine Gleason is a young, successful women living in New York City, who offered to submit an entry on her personal experience traveling with Escape To Shape. Many thanks, Catherine!

I don’t know how else to describe Escape to Shape other than to say it’s like going to stay with your incredibly cool sister and her boyfriend in an exotic city for a week where they know everyone and every thing that’s worth knowing.  I’ve now done two of their trips (Cartagena and Marrakech) and while each one is different and unique to the location, there are some staples: a beautiful house, amazing food, great yoga, a packed itinerary, and fantastic company.  And despite the fact Erica and Francesco put a ton of effort into making sure each of their trips are flawless and that they’ve secured only the best of the best of everything, you’d never know it as a guest – they make everything seem just that easy.  Looking for a good spa in town?  They’ve been to a great one – should they make you a reservation? Want a hotel recommendation for your extra night?  There is a perfect one right in town and they know the owners.  Decided you want to take the afternoon away from the group and do some shopping?  They’ll get a driver to take you.  Want to do dinner in town one night? They know just the perfect spot – and when you get home, you’ll see it’s given five starts in every magazine.

The locations for Escape to Shape are always a big draw for me, but at the end of the day it is always really important to me who I travel with – after all what good is the location, if your company is aweful?  The only thing I can say is that so far I’ve met a number of incredibly smart, accomplished and adventurous women (yes, both of the trips I did were all women) from all sorts of backgrounds.  I’ve met women in finance, non-profit, law, consulting, design and decorating and each has her own fascinating story to share.  Most of the women come on their own, although the mother/daughter combo seems to be fairly common as well.  Whether you come alone or with a group though, I think the type of person who comes to a trip like this is very inclusive and if you’re on your own, you won’t feel ever feel like it.

Now about the “Shape” part…  this originally scared me – a lot.  I was a afraid I’d spend the entire week starving, so as embarrassed as I am to say this, I’ll admit I snuck a few snacks in my suitcase, just in case…  Luckily for me, Erica’s theme when it comes to the food part seems to be more about moderation and portion control, rather than starvation.  I’m not going to lie, there were definitely a couple of times when I would have killed for a piece of chocolate, but there were always healthy snacks lying around if we were hungry.  Some of the women seem to take the heath part of the trip very seriously, while others much less so.  As with everything else on the trip, it’s up to you which side you fall on…

Speaking of optionality, while every activity on these trips is completely 100% optional, there are some things not to be missed.  In each location Erica and Francesco arrange for the group to enjoy some of the local attractions.  In Cartagena, my favorite day was when we took a lava bath in a volcano followed by a scrub down by some locals in the near-by river.  I’ve never heard so many grown women giggle!  And in Marrakech it was a daylong hike through the Atlas mountains – complete with home-cooked French fries – that did it for me.  But really the stories I remember most were the unplanned things that happened.  There was the boat ride when we got stuck in a storm that left all of us huddled under a small canopy laughing as we tried to keep dry.  There was the rogue masseuse which spurred hours of discussion around the dinner table.  There was the guide who surprised us with a “Happy Congratulations” cake his mom had made for us.   There was an impromptu visit to a school in a small Moroccan village.  Each of these experiences is why I do these trips.

I signed up for my first Escape to Shape on a whim, and I am so happy I did!  So far I have been able to explore two fantastically exotic cities that I wouldn’t have otherwise had the nerve to travel to by myself and I’ve found the perfect balance of luxury, health and adventure that I know will always include a great group of people!

MOULES MARINIERE by The Single Gourmet Online

Saturday, January 16th, 2010
Inspired by our upcoming Escape To Napa Valley, California, The Single Gourmet Online once again provides us with a simple, delicious and healthy dish, perfect for one! This classic French dish is full of flavor, especially when you use some of the best California ingredients- a good Napa Valley white wine and some delicious San Francisco sourdough bread for dipping!
Ingredients (serves 1):
1 tablespoon unsalted butter
1/2 shallot, thinly sliced
1 clove garlic, sliced
3/4 pound mussels, well-rinsed & beards removed
1/2 cup white wine
Juice of 1 lemon
1-2 sprigs fresh thyme
1 bay leaf
Salt- to taste
Freshly ground black pepper – to taste
1 tablespoon flat-leaf parsley
Sourdough bread for serving
Directions:
- In a large pot, melt butter over medium heat. Add shallots & cook for 4-5 minutes or until translucent. Add garlic & cook for another 1-2 minutes.
- Add mussels & increase heat to high.
- When mussels start to open, add wine, lemon juice, thyme & bay leaf. Season with salt & pepper & bring to a boil.
- Cover & cook until all muscles open up, about 7-10 minutes.
- Take mussels off heat & discard and unopened ones. Remove stems from thyme & stir in fresh parsley.
- Serve warm with crusty sourdough bread for dipping.
- Enjoy!

Photo by: James Padilla

Extra Virgin Bloody Mary by Culinary Artist & Raw Food Enthusiast, Diana Stobo

Sunday, January 10th, 2010

We are thrilled that culinary artist and raw food enthusiast Diana Stobo is joining us for our first ever weekend InnerReward’s ESCAPE to Napa Valley January 29-31, 2010. Diana is living proof that her Naked Nourishment lifestyle works- she eats for health, vibrance & beauty- and it pays off, inside & out!

Reminiscent of the classic Bloody Mary, Diana has provided this simple and delicious recipe, which is a wonderful cleansing treat for your palate and for your body. For more nutrition tips & recipes visit Diana’s site (www.dianastobo.com) or ESCAPE with us to Napa Valley, where Diana will be providing us with easy to follow, delicious & healthy raw food recipes along with nutritional tips!

Directions:

2 large tomatoes
1/2 cucumber
1 stalk of celery
1/2 cup spinach
1/4 cup parsley
2 tablespoons yellow onion, diced
2 T lemon juice, freshly squeezed juice of one lemon
pinch cayenne pepper
1/2 teaspoon sea salt, or salt to taste
1 cup purified water

Directions:

Place all ingredients in high speed blender and blend until smooth. If you like it smoother strain through a nut milk bag or strainer. Yummy!

bloodymary.jpg picture by tgraggrealestate

Carrot Ginger Soup

Tuesday, January 5th, 2010

This is another quick, easy & healthy favorite from Cartagena, although we do serve a carrot and rose petal version of this delicious soup in Marrakech. Noted for its unique flavor and antioxidant properties, the ginger in this recipe meshes well with the sweetness of the carrots and ads flavorful kick!

You can prepare a large batch of this soup – freeze & reheat on the stove top when ready to eat!

Ingredients:

1 tbsp. olive oil

2 pounds carrots, peeled and sliced

½ large onion, chopped

2 garlic cloves, minced

1 small ginger root, peeled and minced

2 cups water or low-sodium chicken broth

2 tbsp. of brown sugar

Toasted pumpkin seeds for garnish

Directions:

1. Steam the carrots in a large pot until tender for 25 to 30 minutes.

2. Remove from the heat and let cool for 10 minutes.

3. While the carrots cook, heat the oil in a large saucepan over medium heat. Add the onion, garlic and ginger, stirring frequently for 6 to 8 minutes, or until everything is soft but not browned.

4. Transfer the carrots to a food processor or blender and add the garlic-ginger mixture. Blend for two to three minutes until smooth.

5. Return to the large saucepan and add 2 tablespoons of brown sugar to sweeten to taste.

6. Top with toasted pumpkin seeds.

7. Serve immediately & Enjoy!

Ceviche de Pescado- Another Cartagena Favorite

Tuesday, January 5th, 2010

Ceviche is a staple in the Colombian coastal towns and villages, thanks to the abundant supply of fresh fish and shrimp. This ceviche is quick, low calorie, very healthy and easy to prepare-the secret is fresh fish and lime- plus plenty of time to let all the ingredients ‘cook’ in the lime juice. Coconut milk is often added to Colombian ceviches as well, which makes for a heavier dish.

Ingredients (Serves 4):

250 g fresh fish – white fish such as sea bass or red snapper

Enough fresh lime to completely cover the fish with lime juice

3 tablespoons chopped fresh cilantro

1 ½ cups chopped onion

1 1/2 cups fresh corn

Jalapeno or habanero to taste

Salt, pepper to taste

Directions:

1. Cut fresh fish into small bite sized pieces and place into  large bowl

2. Squeeze fresh lime over the fish until the fish is completely covered in lime juice.

3. Add salt and jalapeno/habanero to the lime and fish and let soak in the lime juice for 24 hours (in the refrigerator)

4. After 24 hours the fish will have ‘cooked’ in the lime juice. Add cilantro, onion and corn to the bowl, mix.

5. Add additional salt and jalapeno/habanero to taste. Pepper can be added as well if you would like.

Enjoy!

Healthy Pumpkin Pie- From Thanksgiving with Escape To Shape in Cartagena

Thursday, December 24th, 2009

This healthy twist on an American classic was the hit of our healthy Thanksgiving dinner in Cartagena, Colombia. Not only is it delicious, but it is also incredibly easy. Impress your family & friends with the fantastic flavor- they wont miss the fat!

Pumpkin isn’t just tasty, it also provides a number of health benefits. Pumpkin contains dietary fiber, antioxidants, lots of vitamins- including C and A, Omega-3 fatty acids, folate, potassium, and manganese, all at just 79 calories per cup. As such, pumpkin is a great choice for healthy cooking and baking.

Preperation time:5-10 minutes

Cooking time: 60-75 minutes

Makes: two 9-inch pumpkin pies

Ingredients:

  • 2 9-inch unbaked pie shells (we made our own
  • 2 standard (398 ml) cans pumpkin
  • 6 large eggs (equivalent to 7 medium eggs or 8 small)
  • 1 cup skim milk
  • 1 cup raw organic cane sugar
  • 4 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt

Directions:

  • Preheat oven to 425 Fahrenheit
  • If pie shells have just come out of the freezer, warm them in the oven for a couple of minutes, just until warm to the touch.*
  • Beat eggs lightly with a whisk.
  • Add all other ingredients and beat until smooth.
  • Pour into pie shells.
  • Bake 15 minutes and then reduce temperature to 350 Fahrenheit and bake for another 45-60 minutes.
  • Test for doneness with toothpick starting at approximately 45 minutes after lowering the oven temperature, and every 5 minutes thereafter. The toothpick should come out clean or nearly clean when the pies are done.
  • Enjoy!

* We prepared our own healthy pie shells with water, wheat flour & salt. They are not that flavorful, but are perfect for letting the pumpkin & seasonings shine! You can also purchase pre-made shells at your local store.

PINEAPPLE BATIDO

Friday, December 11th, 2009

The Single Gourmet Online has provided us with a simple, tasty & refreshing treat- Pineapple Batito! A batido is a traditional Latin American blended drink made with fresh fruit, milk and ice. If desired, yogurt can be substituted for the milk for a thicker consistency. If you are lactose intolerant, try rice, soy or almond milk instead for a satisfying yet healthy treat! Batito’s can be prepared using any fresh fruit- and as always, the more local the fruit, the better for the environment!

INGREDIENTS (one serving):

1 cup fresh pineapple, cut into chunks
1 cup ice
1/2 cup low-fat milk
1 teaspoon honey, agave or sugar- optional as the pineapple is a sweet source in and of itself!

DIRECTIONS:

In a blender, combine pineapple and ice.
Add milk (and honey, agave or sugar if using) and purée until smooth.
Serve immediately.
Enjoy!


Spinach Soup

Sunday, December 6th, 2009

This quick and easy soup was a favorite of all the guests. Low in fat and calories, but full of iron and antioxidants- enjoy!

Makes 4- 6  servings
Ingredients:
2 heads of fresh spinach
1/2 cup of chopped onion
olive oil
To prepare:
1. Steam the spinach in water for 15 minutes, or until cooked.
3. While the spinach is steaming, saute the chopped onion in a 1/2 teaspoon of olive oil until soft
4. Drain the spinach
5. Place the spinach and onion in a blender. Blend until smooth.
6. Reheat mixture on stove top to serve.
7. Enjoy!
If you want to thicken it a bit you can add a 1/2 cup of skim milk to the blender, but this is optional. Another way to thicken it a bit (dairy free!) is by steaming ONE small potato and adding the potato to the blender. This gives the soup a slightly thicker consistency.
spinach soup