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East End Nutrition: December 2012

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Monday, December 31, 2012. Juicing with a DASH. I will admit to feeling a bit hypocritical: I am a nutrition student and am overweight. I can admit this – if not, then how can I ever ask a client to? I could make excuses about quitting smoking (which is a REALLY good thing), changes in my hormones, and my long hours of sitting/computer time that have caused me to get where I am weight-wise. The reality is, however, that I needed to decide. So, where does my path to change start? That will include juicing.

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East End Nutrition: July 2013

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Thursday, July 25, 2013. This summer has been a scorcher so far! What better on a hot day then a chilled soup? Cucumbers are in abundance at the farmers market so a refreshing gazpacho recipe seemed very appropriate to share this week. Spice it up to your liking, you can even garnish with some cooked shrimp! 8 cups Cucumbers, peeled, seeded, and chopped (about 4 large). 2 cups Green peppers, seeded and chopped*. 2 Scallions, white and green parts, chopped. 1 cup Vegetable stock. Juice of 1/2 Lemon. Mushr...

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East End Nutrition: July 2014

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Friday, July 18, 2014. Smoky Green Bean and Potato Salad. Looking for something different to do with potatoes as a side? This smoky and light potato and green bean salad can be served warm or chilled and is a wonderful accompaniment to a local chicken dinner. 1 pound fingerling or small red new potatoes, quartered. 1/2 pound green beans, trimmed and cut in half lengthwise. 1 tablespoon extra virgin olive oil. 2 garlic cloves, thinly sliced. 1/2 lemon, juiced. 189; teaspoon Smoked Paprika. I am a true foo...

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East End Nutrition: June 2014

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Sunday, June 22, 2014. This is a light and fresh dressing that pairs wonderfully with the season’s delicate greens, snap peas and radishes. Try using a plain goat yogurt in place of Greek for a unique flavor. Makes about 2 cups of dressing. 1-½ cup of plain Greek yogurt, fat free or low-fat. 188; cup Milk. 1 cup fresh Herbs, roughly chopped (parsley, tarragon, cilantro, oregano, chives – or what ever you like). 4 scallions – green tops only, roughly chopped. Ground black pepper and sea salt to taste.

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East End Nutrition: Herb Yogurt Dressing

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Sunday, June 22, 2014. This is a light and fresh dressing that pairs wonderfully with the season’s delicate greens, snap peas and radishes. Try using a plain goat yogurt in place of Greek for a unique flavor. Makes about 2 cups of dressing. 1-½ cup of plain Greek yogurt, fat free or low-fat. 188; cup Milk. 1 cup fresh Herbs, roughly chopped (parsley, tarragon, cilantro, oregano, chives – or what ever you like). 4 scallions – green tops only, roughly chopped. Ground black pepper and sea salt to taste.

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East End Nutrition: February 2013

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Friday, February 8, 2013. Kale and white bean soup. Kale and white bean soup. The hearty and earthiness of kale makes this soup an easy choice for a lunch, starter, or even a main meal on a chilly weeknight. The beautiful head of kale used for this dish was a full 3-foot across and came straight from the field just cut by the farmer. 4 tablespoons extra virgin olive oil. 1 teaspoon fresh rosemary, minced. 189; teaspoon red pepper flakes. 1 cup onion, chopped. 2 cloves garlic, minced. 1 carrot, diced.

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East End Nutrition: November 2012

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Saturday, November 10, 2012. Confessions of a Freshman Farmer. Pre-med student becomes a small sustainable farmer: this is Tom Hart’s journey. Some might find this to be a strange transition but Hart is a lover of food so it was perfectly natural for him. Somewhere along the way, as an upperclassman in Boston, he began purchasing ingredients away from the conventional grocery stores. He declared: “Everything just tasted so much better.”. Then he read it, Michael Pollan’s The Omnivore’s Dilemma. A “...

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East End Nutrition: Cucumber Gazpacho

http://laramcneil.blogspot.com/2013/07/cucumber-gazpacho.html

Thursday, July 25, 2013. This summer has been a scorcher so far! What better on a hot day then a chilled soup? Cucumbers are in abundance at the farmers market so a refreshing gazpacho recipe seemed very appropriate to share this week. Spice it up to your liking, you can even garnish with some cooked shrimp! 8 cups Cucumbers, peeled, seeded, and chopped (about 4 large). 2 cups Green peppers, seeded and chopped*. 2 Scallions, white and green parts, chopped. 1 cup Vegetable stock. Juice of 1/2 Lemon. I am ...

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East End Nutrition: Pink Potato Chips with Lavender

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Sunday, August 4, 2013. Pink Potato Chips with Lavender. I walked away from the Farmers' Market yesterday with some wonderful fresh produce. Among the veggies were some medium-small sized pink potatoes grown by Deep Roots Farm in Orient, NY. At first glance they appear to be a simple red skinned potato, but the flesh of the potatoes are a beautiful pink color! They are about 100 calories for 12 chips depending on the potato size. Pink Potatoes, skin on, sliced very thinly preferably on a mandolin. I am a...

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East End Nutrition: January 2013

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Saturday, January 26, 2013. Egg Flower Soup with Napa Cabbage and Mushrooms. Need a quick soup for a cold night? Try my version of Egg Drop Soup using local eggs and napa cabbage form my winter CSA share. Mushrooms, ginger, and egg yolks are all great immunity foods, so this recipe is perfect for this time of year. 4 cups chicken or vegetable stock. 1 teaspoon soy sauce. 189; teaspoon sesame oil. 1 teaspoon fresh grated ginger. 188; teaspoon white pepper. 189; cup cold water. 2 scallions, finely chopped.