Smoothment goes free radical

Smoothment goes free radical
If the notion of whirring hemp seeds into your breakfast smoothie still sounds like a prank from the ‘60s, then you haven’t been to a health food store lately. Navitas Naturals invites us to “join the smoothment.” They don’t make your father’s Power Snack. Those little seeds of weed jokes are now a popular add in. Try a Chco-Maca-Nana smoothie for energy. I downed Blueberry Hemp Superfood morsels in the parking lot of the Bush Presidential Library. Enjoy your hemp in the open and let it fuel you. The seeds have a nutty flavor for delicate desserts, or let Navitas cook for you and order bags of ready-made snacks.
Navitas Naturals has an extensive line that includes coconut palm sugar (great for Cherry-Berry Vitalilty free radical fighter smoothie) and lucuma powder for a Tropical Detox smoothie.



Eye on the VOGA
To spy the cylindrical VOGA bottle on the shelf begins one’s curiosity. This is unique, the bottle tells you. The cap re-seals itself. I was pleased with my old favorite, merlot, but the award-winning Italian line also offers pinot grigio, moscato, Quattro and sparkling from $10.99 to $15.99. Once you unleash it, don’t stop there. Try one of these easy, colorful concoctions to entertain guests:

Spring Sparkler

2 ounces VOGA Sparkling

½ ounce vodka

½ ounce Raspberry Liqueur

½ ounce Soho Lychee Liqueur

Combine vodka, raspberry liqueur and soho lychee liqueur in the bottom of a champagne flute. Top with VOGA Sparkling Pinot Grigio.



Life’s A Peach Sangria

1 Bottle of VOGA Moscato 


1 12-ounce bottle of Peach Beer (VOGA recommends using Dogfish Head’s Festina Pêche or Lindemans Pêche Lambic)

3 ounces triple sec

2 sliced peaches

2 sliced apricots

1 sliced Granny Smith apple

1 sliced lemon

1 sliced lime

1/2 liter club soda



Pour VOGA Moscato and beer in a large pitcher and add sliced peach, apricot, apple, lemon and lime. Next add triple sec and stir gently. Chill mixture for at least one hour, and top with club soda and stir before serving.



Go Red

We just don’t have or eat rhubarb around here. How about drinking it instead? I’ve learned to read a wine label so I can search for the “tasting notes.” I savored every last drop of Apothic Red Wine with hints of “spicy Zinfandel and lush Syrah combine with bold Cabernet Sauvignon and smooth Merlot to create this dark, red blend.” TI got the cherry, mocha and vanilla. Each sip was like a red garnet of pleasure. Somehow I missed the rhubarb reference until that bottle was long gone. I love it. It’s a $14 treat.

Have Mercy, not a hangover

A trim little can of Mercy comes with a sexy, winged “angel” from a sailor’s tattoo, and a warning to drink alcohol responsibly. That said, the idea behind this clear libation of amino acid, antioxidant and vitamin supplement is designed to consume during your night out, to counter the after-effects of up to four alcoholic beverages. For you, dear readers, I tried one on a night I had nothing stronger than tap water. It tastes much better than the energy drinks those kids seem to love. I’d have Mercy again. I just saw “The Rum Diary” with Johnny Depp. His character certainly could have used Mercy so he wouldn’t have to wear sunglasses his first day on the job after a night of wrestling the hotel mini bar.

ddoiron@panews.com

Have Mercy, not a hangover

Drink your tea, quinoa and wine, then have Mercy
Today’s column covers some unusual beverages, and a way to sooth potential problems with some of them. Let’s begin with a cup of tea:

Tea for pleasure and health
“Ten Healthy Teas” covers ginger, lemon, peppermint, goldenseal and even garlic in the tea cup. It’s a thin little idea book from Valerie B. Lull, and tea sippers could build weekly gatherings around the different recipes until it was time to start at the beginning again.
This author is not alone in the theory that different teas can promote weight loss, relax the pelvic and uterine area and help with diarrhea and yeast infection. Here are a couple of quick ideas you might not have tried:

Chocolate Peppermint Tea
1 peppermint tea bag
2 teaspoons chocolate chips or chocolate milk mix or 2 squares from a candy bar
1-2 cups boiling water
Pour boiling water over the tea bag. Add the chocolate. Stir and let steep 5 minutes. Drink and enjoy.


Peppermint Lemon Tea
1 peppermint tea bag and ½ lemon squeezed
Sweetener to taste
1-2 cups boiling water, depending on how much tea you want
Pour boiling water over the tea bag and lemon Let steep 5 minutes. Serve and enjoy.



Fun with quinoa
My family just likes saying the word quinoa. It sounds like KEEN-wah, and Incans apparently called it gold, or the mother crop, because it is so healthy and life giving. Quinoa mixes can be pricey, but I buy it in bulk for pennies a serving. A little goes a long way, and “Quinoa Cuisine,” by Jessica Harlan and Kelley Sparwasser will go a long way to help Americans get into this tiny grain with so much possibility.
Shrimp with Pimento Cheese Quit-Cakes is a variation of Southern shrimp and grits. Go figure. Spinach and Black Olive Calzones gives children a chance to play with dough and you can even get the stuff into a triple chocolate bundt cake and other desserts.
While my husband, who is currently just quasi-quinoa tolerant has his eye on banana pancakes, I think I’ll try another breakfast item:
Tri-Berry Smoothie
1/3 cup white quinoa, rinsed
2/3 cup water
1 cup fresh or frozen raspberries
1 cup fresh or frozen strawberries
1 cup fresh or frozen blueberries
2 tablespoons honey
In a small saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover and cook until the water has been absorbed and the quinoa is tender, 10 to 12 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork. Turn the quinoa out onto a rimmed baking sheet, spread into an even layer and refrigerate to cool completely.
Combined the cooked quinoa and the milk in the jar of a blender and puree until smooth, about 2 minutes. Add he berries and honey and puree until smooth, 1 to 2 minutes. Thin with additional milk, as needed. Pour into four glasses and serve cold.

Eye on the VOGA
To spy the cylindrical VOGA bottle on the shelf begins one’s curiosity. This is unique, the bottle tells you. The cap re-seals itself. I was pleased with my old favorite, merlot, but the award-winning Italian line also offers pinot grigio, moscato, Quattro and sparkling from $10.99 to $15.99. Once you unleash it, don’t stop there. Try one of these easy, colorful concoctions to entertain guests:

Spring Sparkler

2 ounces VOGA Sparkling

½ ounce vodka

½ ounce Raspberry Liqueur

½ ounce Soho Lychee Liqueur

Combine vodka, raspberry liqueur and soho lychee liqueur in the bottom of a champagne flute. Top with VOGA Sparkling Pinot Grigio.



Life’s A Peach Sangria

1 Bottle of VOGA Moscato 


1 12-ounce bottle of Peach Beer (VOGA recommends using Dogfish Head’s Festina Pêche or Lindemans Pêche Lambic)

3 ounces triple sec

2 sliced peaches

2 sliced apricots

1 sliced Granny Smith apple

1 sliced lemon

1 sliced lime

1/2 liter club soda



Pour VOGA Moscato and beer in a large pitcher and add sliced peach, apricot, apple, lemon and lime. Next add triple sec and stir gently. Chill mixture for at least one hour, and top with club soda and stir before serving.




A trim little can of Mercy comes with a sexy, winged “angel” from a sailor’s tattoo, and a warning to drink alcohol responsibly. That said, the idea behind this clear libation of amino acid, antioxidant and vitamin supplement is designed to consume during your night out, to counter the after-effects of up to four alcoholic beverages. For you, dear readers, I tried one on a night I had nothing stronger than tap water. It tastes much better than the energy drinks those kids seem to love. I’d have Mercy again. I just saw “The Rum Diary” with Johnny Depp. His character certainly could have used Mercy so he wouldn’t have to wear sunglasses his first day on the job after a night of wrestling the hotel mini bar.

ddoiron@panews.com

Global Kitchen author gets around and gets healthy

Carolyn Scott-Hamilton is the girl we want to be. She’s lovely, she’s traveled the world, and she’s sharing it in her new cookbook. “The Healthy Voyager’s Global Kitchen” offers 150 plant-based recipes from around the world. She tells a bit about the region, gives us something good to eat and goes a step farther. Recipes have notes to make them Kosher, soy-free, gluten-free, low-fat, etc.

India’s pages include lentil crepes, from Russia there’s Beet You To It Borscht and in Africa she picked up inspiration for a greens, tomatoes and cornmeal dish you can eat with your hands.

USA, Latin America, Caribbean Island Nations, United Kingdom, Spain, The Middle East, France, Italy, Thailand and Vietnam and Japan.

Gluten-free toast is used in the following recipe, which the author says she begged her grandmother for daily as a breakfast. The photo spread shows the stew on a table set with a burlap Columbian coffee bag.

Changua de Carito

(Milk, Egg and Cilantro Stew)

1 tablespoon sesame oil

1 package extra-firm tofu, pressed, drained and cubed

2 cups water

2 cups plain soy milk

Salt and pepper to taste,

6 to 8 teaspoons chopped, fresh cilantro

2 scallions, chopped

4 slices toasted bread, cut into small squares

Heat the sesame oil in a skillet over medium heat and sauté the cubed tofu for 5 to 8 minutes or until golden brown. Set aside.

Place the water and milk in a sauce pan, season with salt and pepper and bring to a boil. Add the tofu, reduce the heat to medium and simmer for 1 to 2 minutes.

Divide the cilantro and scallions among 4 serving bowls then ladle the soup into the bowls. Place the squares of toast on top and serve hot.

Yields 4 servings.

Iced and sparkling

Zero calories, carbs and sodium are tasting great pouring out of bottles of Sparkling ICE mountain spring water. Lightly-carbonated, this drink enhanced with vitamins and antioxidants are tempting straight up or as flavorings in lower-calorie mixed drinks. I’ve tried and loved pink grapefruit and lemonade, and will be looking out for additional flavors such as kiwi strawberry, coconut pineapple and black raspberry. Makers say you can get the stuff at Kroger, Walmart and Sam’s Club.

Amazing Grass’

I’m a new and improved fan of a product I’ve toyed with. It was never them, it was me. I finally got the the Amazing Grass/me combo right, just in time for new Orange Dreamsicle GREENSuperFood. A packet goes in my Magic Bullet with a frozen banana, milk, ice and possibly some honey if I’m in the mood. I’m into my third week of this as breakfast-in-transit. It’s like a dessert that’s fueling you for the day. Makers say it like this: All of their products are “ certified organic, gluten free and vegan and designed for people who: want to cleanse and detoxify; are part of the 95% of the population that do not get the recommended daily servings of fruits and vegetables; have digestive issues; are vegan or consuming a vegetarian diet. “

It’s wheat grass, and a look at their product info explains they many reasons they think theirs is superior. I’m buying it. By the way, your Dreamsicle will still come out green, not orange. Try it in berry, chocolate and other creative blends.

10 million can’t be wrong

Turbana Plantain Chips sent out a press release from Coral Gables, Fla., announcing pride in producing 10 million servings. One of those came to me and I’m on board with a bag of sweet, crispy plantain chips that make a flavorful pick over greasy potato chips. You get a unique flavor in a chip that’s free of trans fats, GMO, cholesterol, gluten, preservatives and additives. Try them in chili, chili-lime, lime, sweet, lightly salted and garlic. I just saw a plantain for sale in a local Vietnamese market , and I don’t know how Turbana got one of those to turn into something so thin and crunchy. A bag of these will sure jazz up your peanut butter sandwich. For more info, visit www.platanicious.com.

ddoiron@panews.com

Fair food and nutrition month: You can do both

Deep Fried Strawberries

Donnie Warner has the scoop. Warner, publicity man for the South Texas State Fair, says he hears deep fried strawberries with caramel and whipped cream will be the hot fair food. Count me in. Visit www.ymbl.org to get the scoop on the fair, set for March 22-April 1 at Ford Park in Beaumont. The YMBL Rodeo will be March 30-31. Warner says our Hughen Center students have looked forward to being rodeo guests for years and years.

By the way, the fair as a fried-food celebration comes during National Nutrition Month. Can you have it both ways? Read the whole column.

Gumbo greats

I hope everyone enjoyed the Rotary Club’s Taste of Gumbo, Etc. this weekend. I got a bowl of great gumbo at my mother’s house with shrimp and sausage. It was literally so good that I would put my spoon down after every single bite to say, “This is soooo good.”

A shapely plate

“Get Your Plate in Shape” is the theme for National Nutrition Month 2012. If you didn’t know it is going on now in March, it’s not too late. The Almond Board of California has this recipe:

Green Salad with Almond Butter Vinaigrette

Servings: 6
Ingredients:

6 cups arugula or mixed greens
1/4 cup extra-virgin olive oil
1/4 cup smooth almond butter, ** room temperature
1 tablespoon plus 1 teaspoon raspberry vinegar
Salt and pepper to taste
3/4 cup sliced almonds, roasted***
3/4 cup fresh pomegranate seeds
Place greens in a large salad bowl. Whisk together olive oil, almond butter and vinegar in a small bowl until smooth; season with salt and pepper. Divide greens among four salad plates and drizzle with dressing; top with almonds and pomegranate.

Note: **Almond butter may be found next to the jams and jellies in natural food stores and some supermarkets. Otherwise, you can make it by grinding together 1 cup roasted almonds and 1/8 teaspoon salt in a food processor or blender, then adding 3 tablespoons almond or vegetable oil in a slow, steady stream, and blending until the mixture comes together. This recipe makes 3/4 cup.

*** To roast slivered, chopped or sliced almonds : Spread in an ungreased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.

Not plain vanilla: it’s a “potentiator”

In honor of National Nutrition Month, Nielsen-Massey Vanillas celebrates vanilla as a “flavor enhancer, or potentiator.” They say it increases our ability to taste other flavors by intensifying those flavors and adds flavor without calories and fat. Makers teamed with Victoria Shanta Retelny, author of “The Essential Guide to Healthy Healing Foods,” for these tipes:

- Citrus Fruits: Citrus fruits are packed with antioxidants, such as vitamin C. Sprinkle a bit of Madagascar Bourbon Pure Vanilla Powder on an orange or grapefruit to cover the fruits’ acidic bite, giving a creamier taste.

- Tomatoes: Tomatoes are lauded for their high lycopene levels. Lycopene is a carotenoid with powerful healing properties. Mexican Pure Vanilla cuts the acidity in tomato based dishes.

- Fish: Fish is a go-to source for omega-3 fats. Fish is also low in saturated fat and a great source of protein. When making fish on the grill, apply Madagascar Bourbon Pure Vanilla Bean Paste with a brush. The paste caramelizes slightly forming a thin shell that seals in the moisture.

- Cucumbers: Cucumbers are a good source of potassium and have a high amount of vitamin K. The peel also provides dietary fiber. Tahitian vanilla, which works best in cold, no-heat applications, pairs nicely with cucumbers and in cucumber salads.

- Yogurt: Yogurt is high in calcium and contains other nutrients such as vitamin D, protein and probiotics. A splash of Madagascar Bourbon Pure Vanilla Extract helps increase the richness and creaminess.

10 million can’t be wrong

Turbana Plantain Chips sent out a press release from Coral Gables, Fla., announcing pride in producing 10 million servings. One of those came to me and I’m on board with a bag of sweet, crispy plantain chips that make a flavorful pick over greasy potato chips. You get a unique flavor in a chip that’s free of trans fats, GMO, cholesterol, gluten, preservatives and additives. Try them in chili, chili-lime, lime, sweet, lightly salted and garlic. I just saw a plantain for sale in a local Vietnamese market , and I don’t know how Turbana got one of those to turn into something so thin and crunchy. A bag of these will sure jazz up your peanut butter sandwich. For more info, visit www.platanicious.com.

ddoiron@panews.com

King Gumbo invites tastes of H20 gumbo and “etc.”

George Newsome says his grandma’s gumbo was so hot it would make all his cousin’s nose run. Her name was Claudia Anne Laland, from Washington, La.

“That’s real French, from France,” Newsome said of her name.

He says his own gumbo is, well, not so hot, but he’s sure to get his fill as Taste of Gumbo, Etc. As King Gumbo, he is head of the Rotary Club of Port Arthur’s big, flavorful fundraiser set for Saturday, March 17, at the Robert A. “Bob” Bowers Civic Center. Get samples from Port Arthur area restaurants and service groups for $8. Proceeds go to charity and have helped groups including Salvation Army and Untied Board of Missions. Newsome says attendees are in for a “real treat.” While there’s plenty of gumbo, other foods will also be up for sampling. The event will be from 11 a.m. to 2 p.m. and you can get tickets at the door.

March H20 Madness

H20, Port Arthur’s new seafood restaurant, will be serving up manager Wayne Kung’s seafood gumbo, heavy on the okra, at Taste of Gumbo. He says it’s a recipe he took years to develop, based upon a fine New Orleans dining experience. Garret Pierce, sous chef, and Caleb Countryman, front manager, recently took an afternoon break to remind Southeast Texans they’re ready for a rush in their new restaurant. Pierce said now that diners have been steady in to sample their range of goods, from sautéed black mussels and bruschetta shrimp pasta to fried tilapia fish sandwich and bacon-wrapped jumbo shrimp, he’s ready to get busy in the kitchen and crank out some platters. The men said they put a little extra spin on basics, such as mahi mahi in a spicy mango sauce. Weekday lunch specials are $5.99. What a deal.

This restaurant has a trendy side, and the bar has sports on the TV. Their March Madness specials include buckets of beer, fried and boiled shrimp and oysters.

Char Crust: This was no grilling accident

If you covet those crispy pieces of meat that some consider a happy accident, know that Char Crust lets cooks broil, bake and grill to seal in the juices and get more crispy bits on purpose. The Roasted Garlic Peppercorn is designed to “make music in your mouth,” according to the box. I was singing after I skillet-grilled chicken with this spicy blend containing a “whisper of lavender.” I still have plenty left to play with steak, salmon, lamb or cauliflower. That is one informative box. I charred some green beans in the Ginger Teriyaki. This is good stuff. If I get to have a Easter picnic, this is coming to the grill with me.

PA barbecue an ‘endangered species?’

The Houston Chronicle recently had a full-page ode to barbecue and the tribute mentioned Port Arthur. Here’s part of what the story said:

“Daniel Vaughn says he’ll pretty much stop under any sign in Texas that says “barbecue” or “smoked meat” on the off chance of finding “that diamond in the rough.” Sometimes the barbecue is just OK; he keeps driving. And then sometimes he hits a pocket of gems that sends a shiver through him. It happened recently when a Houston friend steered him to East Texas in search of a particular style of fatty beef links that hail from the black-owned barbecue joints of Beaumont and Port Arthur.

“It was like stepping into history,” the Dallas-based barbecue fan said of the juicy, fat-oozing sausages. “It was like finding an endangered species.”

10 million can’t be wrong

Turbana Plantain Chips sent out a press release from Coral Gables, Fla., announcing pride in producing 10 million servings. One of those came to me and I’m on board with a bag of sweet, crispy plantain chips that make a flavorful pick over greasy potato chips. You get a unique flavor in a chip that’s free of trans fats, GMO, cholesterol, gluten, preservatives and additives. Try them in chili, chili-lime, lime, sweet, lightly salted and garlic. I just saw a plantain for sale in a local Vietnamese market , and I don’t know how Turbana got one of those to turn into something so thin and crunchy. A bag of these will sure jazz up your peanut butter sandwich. For more info, visit www.platanicious.com.

Appetizer book offers more recipes than days in the year

Cucumbers with mint and orange will round out an antipasto platter, a fried banana spring roll will start your morning with gourmet flavor and a coffee shooter with chocolate hazelnuts will make your “dessertizer” party memorable. If I shared a recipe every day for a year, I still have weeks of temptations to go from “750 Best Appetizers.” Judith Finlayson and Jordan Wagman take readers from dips and salsas to spreads and shooters. The recipes are pretty short and the degree of difficulty could lie mostly in finding some exotic-by-some-standards ingredients over any particular method of cooking. As Culinary Thrillseeker, I’ve heard of most ingredients these authors use and have many in the pantry, but I’m confident I can substitute here and there. Titles pretty much say it all: Potato and Smoked Bacon Pate, Cornmeal-Crusted Black Bean Cakes and Just the Best Feta, served with grilled pita and Champagne and Raspberry Dip.

Here’s a quickie from nearly the back of the 500 plus pages:



Green Tea Salt:

In a mortar or spice grinder, combine 2 tablespoons coarse sea salt and t teaspoons loose leaf green teal. Grind to desired consistency.







Breakfast tips add flavor, antioxidants

I never get bored with breakfast. There are more ways to play with your food than days in the month. McCormick Kitchens has a few ideas:

* Spread this on your morning toast instead of sugary jams and jellies. Mix 1 package (8 ounces) Neufchâtel cheese (1/3 less fat than cream cheese), softened, 2 tablespoons honey and 1/2 teaspoon McCormick Ground Cinnamon until well blended. (Serves 8)

Antioxidant Bonus: One serving of Ground Cinnamon flavored spread adds more antioxidants than 1/3 cup of fresh spinach.

* Perk up your morning coffee by sprinkling McCormick Ground Cinnamon over coffee grounds before brewing.

Antioxidant Bonus: 1/2 teaspoon Ground Cinnamon adds more antioxidants than 1/4 cup raspberries.

* Place 1 small ripe banana, sliced, 1 cup frozen strawberries or blueberries, 1 container (6 ounces) vanilla Greek-style yogurt, 1/2 cup orange juice, 1 tablespoon honey and 1/2 teaspoon McCormick Ground Cinnamon in blender. Blend on high speed until smooth.

Antioxidant Bonus: 1/2 teaspoon of Ground Cinnamon adds more antioxidants than 4 medium carrots.

* Sprinkle McCormick Ground Cinnamon on your morning oatmeal to perk up your day. For an extra flavor twist, try adding dried cherries with sliced almonds or walnuts.

Antioxidant Bonus: 1/4 teaspoon Ground Cinnamon adds more antioxidants than 1/2 cup sliced kiwi.

* For a fresh pick-me-up, sprinkle 1/4 teaspoon McCormick Ground Ginger on store-bought fruit cups or homemade fruit salad.

Antioxidant Bonus: 1/4 teaspoon of Ground Ginger adds more antioxidants than 3/4 cup chopped watermelon.

* Beat 4 eggs, 1/4 cup reduced-fat milk, 1/2 teaspoon McCormick Oregano Leaves and 1/4 teaspoon each McCormick Garlic Powder and McCormick Ground Black Pepper. Sauté 1 cup chopped vegetables in 1 tablespoon hot olive oil in nonstick skillet. Add egg mixture; scramble. Stir in 1 cup shredded reduced fat cheese. Spoon into 4 whole wheat tortillas.

Antioxidant Bonus: 1/4 teaspoon Rosemary adds more antioxidants than 1/2 cup pineapple. 1/4 teaspoon Oregano adds more antioxidants than 1 cup eggplant.

Visit www.spicesforhealth.com for additional tips and recipes.





10 million can’t be wrong

Turbana Plantain Chips sent out a press release from Coral Gables, Fla., announcing pride in producing 10 million servings. One of those came to me and I’m on board with a bag of sweet, crispy plantain chips that make a flavorful pick over greasy potato chips. You get a unique flavor in a chip that’s free of trans fats, GMO, cholesterol, gluten, preservatives and additives. Try them in chili, chili-lime, lime, sweet, lightly salted and garlic. I just saw a plantain for sale in a local Vietnamese market , and I don’t know how Turbana got one of those to turn into something so thin and crunchy. A bag of these will sure jazz up your peanut butter sandwich. For more info, visit www.platanicious.com.

ddoiron@panews.com

Appetizer book offers more recipes than days in the year

Cucumbers with mint and orange will round out an antipasto platter, a fried banana spring roll will start your morning with gourmet flavor and a coffee shooter with chocolate hazelnuts will make your “dessertizer” party memorable. If I shared a recipe every day for a year, I still have weeks of temptations to go from “750 Best Appetizers.” Judith Finlayson and Jordan Wagman take readers from dips and salsas to spreads and shooters. The recipes are pretty short and the degree of difficulty could lie mostly in finding some exotic-by-some-standards ingredients over any particular method of cooking. As Culinary Thrillseeker, I’ve heard of most ingredients these authors use and have many in the pantry, but I’m confident I can substitute here and there. Titles pretty much say it all: Potato and Smoked Bacon Pate, Cornmeal-Crusted Black Bean Cakes and Just the Best Feta, served with grilled pita and Champagne and Raspberry Dip.

Here’s a quickie from nearly the back of the 500 plus pages:

Green Tea Salt:

In a mortar or spice grinder, combine 2 tablespoons coarse sea salt and t teaspoons loose leaf green teal. Grind to desired consistency.

Breakfast tips add flavor, antioxidants

I never get bored with breakfast. There are more ways to play with your food than days in the month. McCormick Kitchens has a few ideas:

* Spread this on your morning toast instead of sugary jams and jellies. Mix 1 package (8 ounces) Neufchâtel cheese (1/3 less fat than cream cheese), softened, 2 tablespoons honey and 1/2 teaspoon McCormick Ground Cinnamon until well blended. (Serves 8)

Antioxidant Bonus: One serving of Ground Cinnamon flavored spread adds more antioxidants than 1/3 cup of fresh spinach.

* Perk up your morning coffee by sprinkling McCormick Ground Cinnamon over coffee grounds before brewing.

Antioxidant Bonus: 1/2 teaspoon Ground Cinnamon adds more antioxidants than 1/4 cup raspberries.

* Place 1 small ripe banana, sliced, 1 cup frozen strawberries or blueberries, 1 container (6 ounces) vanilla Greek-style yogurt, 1/2 cup orange juice, 1 tablespoon honey and 1/2 teaspoon McCormick Ground Cinnamon in blender. Blend on high speed until smooth.

Antioxidant Bonus: 1/2 teaspoon of Ground Cinnamon adds more antioxidants than 4 medium carrots.

* Sprinkle McCormick Ground Cinnamon on your morning oatmeal to perk up your day. For an extra flavor twist, try adding dried cherries with sliced almonds or walnuts.

Antioxidant Bonus: 1/4 teaspoon Ground Cinnamon adds more antioxidants than 1/2 cup sliced kiwi.

* For a fresh pick-me-up, sprinkle 1/4 teaspoon McCormick Ground Ginger on store-bought fruit cups or homemade fruit salad.

Antioxidant Bonus: 1/4 teaspoon of Ground Ginger adds more antioxidants than 3/4 cup chopped watermelon.

* Beat 4 eggs, 1/4 cup reduced-fat milk, 1/2 teaspoon McCormick Oregano Leaves and 1/4 teaspoon each McCormick Garlic Powder and McCormick Ground Black Pepper. Sauté 1 cup chopped vegetables in 1 tablespoon hot olive oil in nonstick skillet. Add egg mixture; scramble. Stir in 1 cup shredded reduced fat cheese. Spoon into 4 whole wheat tortillas.

Antioxidant Bonus: 1/4 teaspoon Rosemary adds more antioxidants than 1/2 cup pineapple. 1/4 teaspoon Oregano adds more antioxidants than 1 cup eggplant.

Visit www.spicesforhealth.com for additional tips and recipes.

10 million can’t be wrong

Turbana Plantain Chips sent out a press release from Coral Gables, Fla., announcing pride in producing 10 million servings. One of those came to me and I’m on board with a bag of sweet, crispy plantain chips that make a flavorful pick over greasy potato chips. You get a unique flavor in a chip that’s free of trans fats, GMO, cholesterol, gluten, preservatives and additives. Try them in chili, chili-lime, lime, sweet, lightly salted and garlic. I just saw a plantain for sale in a local Vietnamese market , and I don’t know how Turbana got one of those to turn into something so thin and crunchy. A bag of these will sure jazz up your peanut butter sandwich. For more info, visit www.platanicious.com.

ddoiron@panews.com