Hibiscus, Ginger & Grapefruit Cocktail

My cousin sent me a package for my birthday and did it make my heart sing. Everything in the box was a special food item and it was lovingly wrapped, so it wouldn't break. I unwrapped everything with such excitement and put it right back in the box, nestling everything back into its' square cardboard basket. I just wanted to enjoy it as it was and extend the happiness it brought to me. One of my favorite parts of Christmas was all of the wrapping paper and packaging strewn around and for some reason this is what it felt like, this treasure of mine, still in the box. And a treasure it was, Meyer lemons in olive oil, pork and poultry rub from the Golden Gate Meat Company, dark chocolate with Hungarian salami and smoked bacon (OMG), special pepperoni and olive oils and this package of hibiscus tea...I was in heaven. Have you ever seen a tea as beautiful as this one? I finally opened up the tea today and it was so delicious and makes one tasty cocktail! Enjoy!

• 2 cups water
• 1 inch piece ginger
• 1 or 2 hibiscus tea bags
• 1 teaspoon xylitol
• 2 ruby red grapefruits, juiced
• 2 shots of vodka
• 2 strawberries for garnish

Use as much or as little ginger as you like. The piece I used was about half an inch thick and about two by an inch in size. Peel the outer skin of the ginger and place in the cold water and bring to a boil. Steep the hibiscus tea with the boiled ginger water. Let it cool, stir in the grapefruit, vodka and the xylitol. You can use any sweetener that you like but if using sugar or honey, dissolve while the tea is hot and then allow to cool. Divide among two glasses and garnish with the strawberries. Serves 2.

Spilled Milk, Lemonade and the Broken Iris

I saw a pair of beautiful cloud ballet bearded irises at a local flower nursery. I had to have them. Beauty is in the eye of the beholder, as they were a little bruised, a little battered and needed a little love, patience and good soil. But the towering two bloomed buds were voluptuous, proud, heavenly blue and they were what I call singing. But a little battered they were, as the wind must have gotten to them as the soil was at an angle in the pot, most of the rhizome visible, the greens and the heavy unbloomed buds were fighting to stand upright. I got home and placed them in the backyard to later find them on their sides, I underestimated the wind that day and they had fallen over. I rushed over to them and picked them up. I mistakenly attempted to straighten one of the leaning stems out as I firmly grasped above the rhizome and it snapped in my hand. A sadness completely overwhelmed me. What do you do when milk spills? What do you do when in your own life you have been snapped at the core but make the best of it. After my irrational sadness, I felt it thoroughly and made peace with it. The bruised greens looked even worse without their powder blue prizes but I let go of the regret and took the bud, along with the other one and placed them in bud vases. And what surprising joy did they bring to me for the beauty that was brought inside. When life gives you lemons, you make lemonade, as in life what initially gives you sadness you can turn into pure joy.

Porcini Scented Beans with Balsamic Portabella Mushrooms

I love mushrooms and I found these great porcini mushroom bouillon cubes at Fairway and they make just about everything extra special and this includes a good old pot of beans. Pair them up with super flavorful balsamic portabella mushrooms for a little fancy feast. Enjoy!

• 2 1/2 cups Great Northern Beans, soaked overnight
• 4 cups water
• 1 small bay leaf
• a few allspice berries
• 1 porcini mushroom bouillon cube
• sea salt
• 1 tablespoon olive oil plus 4 tablespoons for the mushrooms
• 4 portabella mushrooms, sliced or a 6 oz. package
• a small shallot, thinly sliced, about 4 heaping tablespoons
• 4 tablespoons balsamic vinegar
• a few capers in brine, given a quick rinse

In a Dutch oven, combine the beans, water, bay leaf and berries, cover and bring to a boil on high heat. Skim the surface of any foam. Once it comes to a boil, add the tablespoon of olive oil and the bouillon cube and dissolve, lower the heat to low and simmer for an hour and 15 minutes, until the beans are tender. Add any sea salt if needed. In a large saucepan, combine the remaining olive oil and the shallots on low heat until the shallots are translucent. Add in the mushrooms and lightly brown on one side, about 3 minutes or so. Turn and add in the balsamic vinegar. Allow the mushrooms to soften and the balsamic vinegar to reduce, about another 3 minutes. Toss in the capers and adjust the seasoning as needed. Drizzle with a fruity balsamic vinegar to finish the mushrooms or have a balsamic glaze at the table so everyone can top their own mushrooms. Discard the bay leaf and berries and garnish with any fresh chopped herbs you have on hand. Great as leftovers. Serves 4.

  

Movie: I AM

Asking myself lately, "What's wrong with our world?" and "What can we do about it? I came across a movie that wonders the same thing and gives us answers. What I call a modern-day saint, Tom Shadyac makes a movie, giving our global unhappiness the attention it deserves. What society is slowly beginning to see is we are not happier by having more stuff or being number one as we are taught but by connections; real connections that give us those good feeling vibes. We, at the core of our hearts are meant to love and be good to each other. Somewhere along the way, we have lost this way of living and it has shown up in our culture in negative ways. It's time for a turn around in our society and for those good feeling vibes to start flowing. And with inspiring movies such as this one and small steps taken by each one of us, it will lead to big leaps in mankind heading towards happiness.

Movie: I AM by Tom Shadyac

Mexican Style Stuffed Peppers

What's a gluten and dairy loving gal that's avoiding her love suppose to do on Cinco de Mayo when a dollop or two of sour cream makes about everything taste more delicious? And when there are warm, soft, glutenous flour tortillas hugging the insides of tacos and enchiladas, making them oh-so-perfect? But make her own little pockets for celebrating, without feeling like she's missing out. And these came out really tasty and I didn't even miss the sour cream! Don't forget the wedges of lime, avocado and the extra cilantro! Now where's my Skinny Girl Margarita? Happy weekend and Happy Cinco de Mayo!

• 1 pound organic ground beef
• 4 cubanelle peppers
• 1 8oz. can seasoned tomato sauce, reserving 3 tablespoons aside.
• 2 tablespoons and 1 pepper from a 7 oz. can of chilpotle peppers in adobo sauce
• 1/4 cup water
• 1 cup cooked brown basmati rice
• 1 small shallot, minced about 2-3 tablespoons
• 1-2 garlic cloves, crushed and finely minced
• 1/2 cup good salsa
• 1 teaspoon olive oil
• fresh cilantro
• sea salt
• ground black pepper

Trim the stems if needed and half your peppers. Remove the seeds and membranes. Place them directly on the gas burner, until the outside is a little charred for a little extra flavor. Please be careful. Set them aside, using tongs. Combine the can of seasoned tomato sauce, 1 tablespoon of the adobo sauce and 1/4 cup of water and spread evenly in the bottom of a heavy bottomed 13x9 pan. Place the peppers in the bottom of the pan.

In a pan, combine the olive oil, shallots and garlic. Saute on low heat until soft and translucent. Add the beef, breaking it up with the back of a spoon. Add in the 3 tablespoons of the tomato sauce, 1 tablespoon of the adobo sauce and the pepper, minced. Add in more if would like a little more smoky heat. Keep stirring, until most of the beef is cooked through. Stir in the rice, salsa and the cilantro. I love cilantro, so I am never shy with it, so use as much as you like. Adjust the seasonings, adding hot sauce if you like. Next, stuff your peppers, packing in an even amount onto each pepper. Place in 350 degree pre-heated oven. Bake for about 30 minutes, until the peppers are fork tender. Makes 4 servings. Enjoy!

*Gluten free, if sauces are.