Peter’s brother brought us two large bags of oranges grown from my in-laws’ garden. They were the largest, juiciest and sweetest oranges that I have ever tasted. Peter’s mother loves gardening. In her small yard there is an orange tree, a persimmon tree and a guava tree. There are also tomatoes and chili peppers. Already in her 80s, my mother-in-law still tends the garden herself.
Audrey made the most refreshing orange milk shake with Grandma’s oranges, while I made the healthiest sweet vegetable muffins for breakfast.
Orange Milk Shake Ingredients:
1 1/2 cup milk of choice (dairy is best)
1/12 cup ice
1 teaspoon vanilla extract
2 teaspoon xylitol or sugar
When I first heard about the recipe, I was skeptical. Oranges and dairy? Might there be some kind of crazy acid-base explosion? Chemistry isn’t my strong suit but the idea seemed a little gross. So I was shocked when it actually turned out great. Even if you usually can’t tolerate the acidity of citrus, you’ll be able to enjoy this drink. Not only is it delicious, it’s also healthy. Gotta love those antioxidants and polyphenols! Those pesky free radicals won’t even have a chance.
San Francisco had another glorious day after weeks of rain and we set out for a long stroll in the afternoon. Living in this amazing city has made us a family of walkers. We believe not only in the pleasure of it but also the spiritual and restorative power it generates. It is the best antidote for the daily stresses from work or the distractions from the internet.
One of Peter’s patients gave him a gift of four slabs of Rendezvous Ribs. They arrived yesterday from Memphis via FedEx, vacuum sealed and packed in dry ice. We had one slab for dinner and they were quite delicious, very smoky and tender. All I had to do was to warm it up in the oven with the barbecue sauce that came with it.
For the vegetarians in the house, I made a hearty soup that was so delicious and satisfying you wouldn’t believe that it was so healthy.
I adapted the recipe from the STACY LONDON’S BROCCOLI, WHITE BEAN, AND SAUSAGE SOUP, and made a vegetarian version.
1 large Onion (chopped)
4 cloves garlic (chopped)
4 heads of Broccoli (florets chopped; stems peeled and chopped)
7 cups Vegetable Stock
1 bunch Kale (stemmed and cut into 1/2-inch ribbons)
2 15 .5-ounce Canneloni Beans (drained and rinsed)
Salt and Pepper to taste
Place a heavy bottomed pot over medium-high heat. Add 2 tablespoons of olive oil and then toss in the garlic, stir for 1 minute, then add onion. Season with salt and pepper and cook for 3 to 5 minutes, or until just translucent. Add the broccoli and again season with salt and pepper.
Pour the vegetable stock over the broccoli and bring up to a boil and then reduce to a simmer. Cook for 8 to 10 minutes, or until the broccoli is fork tender.
Let cool slightly and then transfer, working in batches, to a blender. Cover the blender with a towel to ensure it doesn’t splatter, and puree until smooth. Taste and adjust seasoning.
Place another heavy bottomed pot over medium high heat and add 1 to 2 tablespoons of olive oil and sauté the kale. Season with salt and pepper and cook for 3 to 4 minutes. Add the beans and cook for another 1 to 2 minutes.
Pour the broccoli soup in kale and stir to combine. Let cook for one to two more minutes to let the flavors meld. Taste and adjust the seasoning, then serve while hot.