Saturday, July 28, 2012

5pm GF Sangria

**found in August 2012 Marie Claire Magazine

Be your own beach bar!  Unwind after a day in the sun and impress pals with a new wine from a fancy vineyard that's affordable ($8).

3 cups Woodbridge by Robert Mondavi Sweet Red Wine (Mondavi Chardonnay is one of my favs!)
1 cup fresh strawberries, thinly sliced
1 Fuji apple, thinly sliced
1/2 cup fresh basil, stems attached
1-2 tbsp. Elderflower Cordial
Raspberry seltzer water to taste

Combine wine, fruit, basil and cordial in a pitcher, then refrigerate for 15 minutes.  Add seltzer and pic a garnish like lemon lime or whatever floats your boat.  Stir and serve.

Julie's fruit garnish suggestions:  Try a watermelon or pineapple wedge or a hearty slice of mango.

Enjoy!! xoxo Julie

Friday, July 27, 2012

Gluten-Free Watercooler-Barrio 47 Restaurant

 Last night I had a birthday party at Barrio 47.  I was a little worried since it was more like tapas plates, and me being gluten-free and all, but my friend assured me the manager said they could do gluten-free and were familiar with it.

I got there very early.  It was such a cute spot!  I would go back in a heartbeat!!  It was a quirky little restaurant with a FABULOUS bar downtown on 8th avenue and Horatio street.  Heart of the village.  Upon entering there were tons of fun jars with peppers and fruits used for drinks.  The two bartenders made amazing concoctions and were super friendly.

They tend to use a lot of tequila and rice milk, both of which are gluten-free, so in my book this place was already getting stellar ratings in my book.  The bartender made me a tasting of rice milk, tequila and a hint of ginger.  Delicious.  Even the glass was pretty.  Then I had a rice milk tequila cocktail with orange and an herb, maybe it was mint or basil or even Thyme. Delicious!!

                                       Fresh fruits in quirky jars for a bit of zing in your drink
                                             Thyme for something different in your drinks!
My new drink: Tequila and Rice Milk-surprisingly refreshing!

This little spot was very authentic.  I felt like I wasn't even in NYC, which is a great feeling.  A transporting experience some would say.  Going to restaurants like that make me want to move to downtown NYC.  It's just so chill and different downtown, much more hipster then midtown.  Being at that restaurant made me want to chill at the corner table looking mysterious with a very old paperback book of Catcher In The Rye or something like that.  

The food was amazing!  Prosciutto and Burrata and branzino with Shitake mushrooms and asparagus.  (My pee smelled this morning, does that ever happen to you when you eat asparagus?  For that reason alone I do not eat asparagus on dates or weekend getaways with boyfriends).  The Burrata was soft and flavorful and prosciutto always wins my heart.

I'm not a Branzino fan, but this was a dish they could prepare gluten-free, minus the crispy zucchini.  Us gluten-free eaters can't have it all, but we can certainly come close!

I definitely recommend this spot!  I heart you Barrio 47!  And a special happy birthday to my friend Marci!

Happy birthday Marci! (That dessert is not gluten-free)

Enjoy! xoxo Julie

Tuesday, July 17, 2012

Fast and Easy Salad Dressing

**found in September 2011 issue of Food and Wine Magazine

Season with salt and pepper

1.  Stir mayonnaise with sherry vinegar and GF soy sauce.  Stir in minced ginger and minced red Chile.
2.  Whisk cider vinegar with Dijon mustard, minced shallot and olive oil.
3.  Whisk lemon juice with orange juice and pomegranate molasses.
4.Whisk in olive oil


Enjoy! xoxo Julie

Boston Lettuce Salad with Herbs

Ahh refreshing!  Nothing like a crisp salad to satisfy my simple salad cravings.  **Found in September 2011 Food and Wine Magazine.

Total: 10 minutes-2 Servings
The herb vinaigrette here would be lovely on any summer lettuces

1/2 cup flat-leaf parsley leaves
1 large scallion, white and pale green parts only, chopped
2 tsp. coarsely chopped tarragon
3 tbsp. vegetable oil
2 tsp. white wine vinegar
1 tbsp. water
Salt and freshly ground pepper to taste
1 head Boston lettuce, separated into leaves
Chervil or tiny tarragon sprigs, for garish

1.  In a blender, combine the parsley, scallion, tarragon, vegetable oil, white wine vinegar (can sub in cider vinegar) and water and puree.  Season the vinaigrette with salt and pepper.

2.  On 2 plates, decoratively stack the Boston lettuce leaves to form a flower shape, using the largest leaves on the bottom and working up to the smallest leaves.  Drizzle the salads with the vinaigrette, garnish with the herb sprigs and serve.

Enjoy! xoxo Julie 

Monday, July 16, 2012

Your Brain On Sugar-Marie Claire Magazine

Speaking of sugar, as I just blog about delicious sugary chocolaty brownies, I read this article in the March issue of Marie Claire magazine 2012 and it does ring truth.  So even though I write a lot about desserts and baking, I think it is very important, gluten-free or not to keep in mind your sugar intake, because sugar does change the way you behave, probably more then you would think.

Sugar: It gives you a rush, messes with your mind, and always leaves you wanting more.  Joanne Chen reports on why researchers are now calling for the government to regulate the sweet stuff like a drug.

Is sugar worse for you then, say, cocaine?  According to a 2012 article in the journal Nature, it's a toxic substance that should be regulated like tobacco and alcohol.  Researchers point to studies that show that too much sugar (both in the form of natural sucrose and high-fructose corn syrup) not only makes us fat, it also wreaks havoc on our liver, mucks up our metabolism, impairs brain function, and may leave us susceptible to heart disease, diabetes, even cancer...(more of this article can be found in the July 2012 issue of Marie Claire).

For a pick-me-up, you may feel the urge to inhale a bag of M&M's or scarf down a box of copies.  But the impulse goes deeper.  To examine the hold sugar can have over us, substance-abuse researchers have performed brain scans on subjects eating something sweet.  What they've seen resembles the mind of a drug addict: When tasting sugar, the brain lights up in the same regions as it would in an alcoholic with a bottle of gin.  Dopamine-the so-called reward chemical-spikes and reinforces the desire to have more.  (Sugar also fuels the calming hormone serotonin).
In times of stress, dieters are more likely to binge, studies conclude.  That said, a cookie once in a while (say twice a week) is fine, but on most days go for GF oatmeal with brown sugar, suggests Jeffrey Fortuna, PH.D., a health and behavior lecturer at California State University, Fullerton.  The whole grain fill you up and the sweetness is just enough to release serotonin.  

You stay away from burgers and drink diet soda.  But sugar, both real and artificial is the secret saboteur.  When the pancreas senses sugar, the body releases insulin, which causes cells in the liver, muscle, and fat tissue to take up glucose from the blood, storing it as glycogen for energy.  Eat too much at once, though, and insulin levels spike, then drop.  The aftermath? You feel tired, then crave more sustenance to perk up.  Faux sugars don't help.  "Artificial sweeteners travel to the part of the brain associated with desire but not to the part responsible for reward," says Dr. Gene-Jack Wang, a researcher at Brookhaven National Laboratory in Upton, New York.  Nor do they trigger the release of the satiety hormones that real sugar does, so you're more likely to consume more calories.
Feed sweet cravings with fruit (the fiber will help keep insulin in check), and sub in sparkling water for diet soda.  If you must indulge, go for a small snack made with real sugar, and eat slowly.  Add fruit or yogurt to feel fuller and prevent a crash.

Blanking out in the middle of a meeting?  Research out of the University of California, Los Angeles, suggests that sugar forms free radicals in the brain's membrane and compromises nerve cells' ability to communicate.  This could have repercussions in how well we remember instructions, process ideas, and handle our moods, says Fernando Gomez-Pinilla, Ph.D., author of the UCLA Study.
Stay under the USDA limit of 10 tsp. (40g) of added sugar a day.  Read labels and available nutrition information at chains: A 16-ounce Starbucks vanilla latte and Einstein Bros. bagel will max out your day's allotment!  A wiser choice: Black coffee and plain yogurt with antioxidant-rich blueberries and walnuts, sweetened with honey.

Sugar causes premature aging, just as cigarettes and UV rays do.  With young skin (generally under 35), when skin support structures collagen and elastin break down from sun or other free-radical exposure, cells repair themselves.  But when sugar travels into the skin, its components cause nearby amino acids to form cross-links.  These cross-links jam the repair mechanism and, over time, leave you with premature wrinkles.
Once cross-links form, they won't unhitch, so keep sugar intake to as close to zero as you can.  "It's the enemy", says Dr. Willian Danby, a dermatologist with Dartmouth Medical School in New Hampshire.  Avoid soda and processes pastries and trade sugar packets for cinnamon-it slows down cross-linking, as do cloves, oregano, ginger and garlic.

Muscles need sugar for fuel, so carbs (which break up into glucose, a type of simple sugar) can kick-start your morning jog.  But fruit or prepackaged snacks touting "natural sweeteners" contain just fructose, which is metabolized in the liver, not the muscles.  The result: bloat, or even the runs.
A glucose-packed snack with just 4 to 8 grams of fructose-it'll help increase glucose absorption, says Dr. Richard Johnson, professor of medicine at the University of Colorado, Denver.  Try a sports drink like Gatorade or trail mix with dried fruit an hour before your workout.

Enjoy! xoxo Julie

Deep Decadent Chocolate Butterscotch Brownies

**Pardon the hole marks in the brownie, I used shish kebab sticks to make sure the batter was done.

Ok, so this morning after my morning coffee I woke up inspired to bake!  It's been a while since I have felt the inspiration urge.  Lately everything that I have been baking has come out horribly, and even last week I vowed that , that day would be my last for baking and cooking until I could regain my baking mojo.  Well I think it came back today friends!  It really did.  I used a mix, I wanted to work my newly inspired mojo slowly back into my baking world, so I took out my dear old friend Betty from the baking cupboard, you know her, and will always love her...Betty Crocker!  A household name for decades.

So I used her Brownie Mix GF of course! (which also happens to have chocolate chips in it)
And added:
1/2 tsp. Tahitian Vanilla extract
1/3 cup Hershey's GF Butterscotch morsels
1/2 cup GF Semi Sweet Chocolate morsels

**All of these added chips make the brownie much more oozy and goozy with chocolate and butterscotch, therefore the consistency will change, and might take longer to bake.

Electric mixed the batter and poured it into the pan.  Now of course the baking directions didn't really work out for me, a max of 30 minutes didn't do the trick for my brownies, I had to add an additional 15 minutes exactly before my toothpick/shish kebab stick was clean enough to take out of the oven.  The shish kebab stick was chocolaty but did not have chunky pieces on it, so I felt it was ready.

I let it cool for about 1/2 hour maybe a little more.  When I cut the pieces they were still warm, and tasted so fudgy.

They were delicious.

Enjoy! xoxo Julie

Sunday, July 15, 2012

Fried Green Tomatoes w Pickled Shrimp n Ranch Dressing

What a loaded title right!?  It's a little bit of everything, call it fusion for your taste buds.  I found this recipe in InStyle Magazine, August 2012 issue, and I can tell you I am a sucker for Gluten-Free fried anything, because fried GF is so rare at restaurants!  I can never just walk into a restaurant even one that may have a gluten-free menu and order the fried breaded clams, or the GF fried beer battered chicken.  

So when I saw this recipe, I felt it was a must to blog.

For Pickled Shrimp:
Serves 4-make one day ahead
2 tbsp. Old Bay seasonings (this brand is gluten-free)
1 lb. shrimp (about 26-30), peeled
1/4 tsp. ground celery seeds
1/4 tsp. ground allspice
1/2 tsp. fried red pepper flakes
1 tbsp. sea salt
1/3 cup freshly squeezed lemon juice (about 2 lemons)
2 garlic cloves, minced
6 fresh bay leaves, or 12 dry
1/4 cup fresh flat-leaf parsley leaves, minced
1/2 medium Spanish onion, thinly sliced (A Spanish onion is a mildly flavored yellow skinned onion with yellowish-white flowers)

1. Prepare ice bath by filling a medium bowl with half water, and half ice.
2.  Bring a large pot of water to a boil.  Add Old Bay and shrimp to pot and immediately reduce heat to low.  Cook for about 2 minutes, or until shrimp are pink through and just cooked.  Plunge them into the ice bath to cool.  Drain and place in the fridge.
3.  In a medium bowl, combine the remaining ingredients.  Stir.
4.  Combine pickling liquid and shrimp in a large resealable bag and let sit in the fridge for 24 hours.

For Fried Green Tomatoes:
Serves 4 (make just before serving)
12 slices green tomato, 1/3-inch thick (about 3 tomatoes)
1/4 tsp. kosher salt
1 cup all-purpose gluten-free flour (Bob's Red Mill)
3 eggs, beaten with 1/4 cup cold water 
1 cup fine yellow cornmeal
1/4 cup bacon fat, lard, or vegetable oil
1/2 cup ranch dressing ( a gluten-free version, and NOT Hidden Valley ( I have heard way too many cross-contamination stories about their salad dressings, so even though they promote gluten-free and say they are, please steer clear).
1 lb. pickled shrimp (See above recipe)
1 handful of arugula leaves

1.  Season tomato slices with salt.  Set aside.
2.  Find three similarly shaped shallow baking dishes and create an assembly line for dredging: flour in the first dish, eggs in the second, and cornmeal in the third.  One by one, flour a tomato slice on both sides, then dunk it in the egg, and dredge it in the cornmeal.  Stack finished tomatoes on a cutting board.  
3.  In a large cast-iron skillet, heat bacon fat over medium heat.  Being careful not to overcrowd, fry tomatoes in batches until golden, 2-3 minutes per side.  Lay them on a plate lined with paper towels.
4.  Set out 4 plates and spoon 2 tbsp ranch dressing on each.  Put 3 fried green tomato slices on each plate and top with a handful of pickled shrimp.  Garnish with a few arugula leaves.  Serve immediately.

Enjoy! xoxo Julie

Watermelon, Feta and Arugula Salad

**Found in August issue of InStyle Magazine

This salad looks to die for!  I can't wait to make it!!

Serves 4
6 tbsp. Serrano Vinaigrette (recipe below)
1 medium seedless watermelon, skin and rind removed, and cut into 12 3-inch squares (1/2-inch thick)
1 Serrano Chile, thinly sliced
1/4 lb. baby arugula leaves (about 5 cups)
1/2 tsp. kosher salt
1/2 lb. feta, cut into 8 slices (1/2-inch thick)

1.  Shake vinaigrette vigorously.  In a large bowl, toss watermelon, Serrano, and arugula with half the vinaigrette.  Season with salt.  
2.  Set out 4 plates.  Place a small amount of dressed arugula on each plate, then 1 watermelon slice, then 1 feta slice.  Layer melon and felt until each plate has 3 watermelon slices and 2 feta slices each.  
3.  Garnish with the dressed Serrano slices and drizzle vinaigrette around each plate.
4.  Serve immediately.

For Serrano Chile Vinaigrette
Makes 1 cup

1/2 cup olive oil
1 tbsp. freshly squeezed lime juice
1 tbsp Champagne vinegar
1 shallot, minced
1 Serrano Chile, thinly sliced
1/2 thyme
1/4 tsp. kosher salt

Combine all ingredients in a Mason jar, tighten the lid and shake vigorously.  The vinaigrette will last 10 days in the fridge and will increase in heat as it sits.

Enjoy! xoxo Julie

Saturday, July 14, 2012

John DeLucie's Classic GF Pasta

**found in July, 23rd issue of People Magazine

Silk-Handkerchief Pasta with White Bolognese
Serves 8

2 tbsp. olive oil, plus more for garnish
1 lb. ground pork
1 lb. ground beef
1 cup finely chopped onion
1 cup finely chopped fennel
1 cup finely chopped celery
1 cup finely chopped parsnip
4 cloves garlic, chopped
2 tsp. red pepper flakes
2 tsp. black pepper
1 tsp. salt
3 1/2 cups (1 bottle) dry white wine
4 cups low-sodium chicken stock (make sure this is gluten-free)
1 cup whole milk
1 tbsp. chopped sage, plus more for garnish
1 (1 lb.) box lasagna sheets, broken into thirds (Gluten free lasagna brands such as De Boles and Tinkyada, both can be found at Health Smart in Murray Hill NYC)
Grated Parmigiano Reggiano cheese and chopped parsley

1.  Heat oil in a very large skillet and brown meats until cooked through.  Remove meat; leave liquid in skillet.
2.  Add vegetables, garlic, pepper flakes, salt and black pepper to skillet; cook, stirring, until browned, 12-14 minutes.
3.  Return meat to skillet, add wine and reduce until almost evaporated.  Add stock and reduce until almost evaporated.  Add milk and sage; simmer until thick, 10 minutes.
4.  Cook lasagna until al dente.  Drain, reserving 1 cup pasta water.
5.  Add pasta and pasta water to skillet and cook 1 minute.
6.  Serve, garnished with olive oil, cheese, sage and parsley.

Enjoy! xoxo Julie

Friday, July 13, 2012

Company Cafe Restaurant

In June I took a trip to Dallas, Texas.  I had never been to Texas before, and despite my disappointment of not seeing tons of men in cowboy boots and cowboy hats and going line dancing etc, I was pleasantly surprised by their wonderful assortment of gluten-free restaurants and menus.  Everyone in Dallas knows about gluten-free, I'd even say more then NYC and that is saying A LOT!.  Almost every restaurant I went to had a gluten-free menu, or even better advised that they served gluten-free toast and/or bagels!! (By taste I have a feeling they were Udi's, but I'm not 100 percent sure. Almost positive though).  And the restaurants that didn't have a gluten-free menu, knew exactly what a gluten allergy or Celiac was, in fact, they were able to cater especially to me based on being Celiac, without a problem.  There was only one restaurant I wouldn't go back to, because they just didn't know what they were talking about, but I will not mention it in this post.  I don't even remember the name it was such an after thought.

One of my favorite places for breakfast was Company Cafe, this is a chain in Texas and they are known for gluten-free.  Their menu is divine! And so worth a click!!  Their motto is eat local, natural and fresh. They could even do Chicken Fried Steak in a gluten-free batter, made separately and served with gluten-free toast.  I mean, it was like a southern gluten-free dream.  I didn't even need to worry at this place, they were just so savvy.  Then menu was large, and there was so much to choose from gluten-free, I was literally salivating!  I'm definitely going back!  It was super casual, outdoor seating with picnic benches, and an indoor cute cafe.  Yum!  I only had a bite of the chicken fried steak since I had never had it before I didn't even know what it was.  But it was so delicious!  I'm getting that next time for sure!  Instead I went the healthier route and had the Hippie Scramble with a half of a gluten-free bagel.  I gotta say that was good too!  This menu even offers gluten-free waffles and pancakes!! I mean really!  A gluten-free dream!!  You name it, this spot had it.  You really cannot go wrong with this joint!  I think I could actually eat there for breakfast and lunch for the rest of my life, no joke!  It was THAT good.

So If you are ever in Dallas, go there!! You won't be sorry!  And the couple next to us?  Well they were from NYC too.  So there were plenty of New Yorker's at this Texas spot.

GF Chicken Fried Steak, with GF Toast and a Sunny Side Up Egg

GF Hippie Scramble w/ Veggies and a half of a GF Bagel

Enjoy!! xoxo Julie

Fun ways To Cook with Fresh Citrus

**found in July 23rd Issue of People Magazine

L.A. chef Suzanne Goin's tips for adding a twist to your meals.

Cool Marinades
"Add citrus zest to marinades for fish, chicken and steaks," suggests Goin.  "If the dish is spicy, use lime.  Orange gives a Mediterranean flavor, and lemon is great with everything."

Summer Salad
Citrus dressing adds "a freshness" to salads, says Goin.  Mix 1 tbsp. olive oil, 1 tsp. cider vinegar, a dash each of salt and pepper, plus a hearty squeeze of an orange wedge.".  (original article uses Red wine vinegar).

Thirst Quencher:
For a summer cooler, blend 3 cups cubed watermelon until smooth, strain into a small pitcher, and mix juice with 1 1/2 cups cold water, 1/2 cup lime juice and 6 tbsp. simple syrup.  Serve over ice.  "My family drinks this with lunch or dinner," says Goin.

Tangerine Sauce
Makes 6 servings

3 tangerines, peeled and separated into segments
1 1/2 cups tangerine juice
1 tsp. granulated sugar
1/8 tsp. crushed red chili flakes
4 tbsp. unsalted butter
1/4 tsp. salt
Freshly ground pepper

Place juice, sugar and chili in a medium pan, bring to a boil over high heat.  When juice has reduced by half, turn heat down to low and quickly whisk in butter, salt and a pinch of pepper.  Remove from heat and stir in segments.

Enjoy! xoxo Julie

Saturday, July 7, 2012

Curry Lobster Rolls

**found in Food and Wine Magazine, September 2011 issue

OMG, divine!! I so miss having lobster rolls out in the Hamptons!  It's so annoying that I can't have this because of  hidden gluten, and well the bun!  But now there are many gf brands that carry hot dog and hamburger rolls gluten-free.  Yay, issue averted!

Active time: 45 minutes/Total time: 1 hour 30 minutes
4 servings

Two 1 1/4-pound live lobsters
8 fresh or dozen kaffir lime leaves
1 tbsp. vegetable oil, plus more for rubbing
1 large shallot, minced
3 oil-packed anchovy fillets, minced (optional)
3/4 tsp. curry powder
3/4 cup mayonnaise
2 tsp. fresh lime juice
1 tbsp. chopped dill
4 GF hot dog buns, split (try Udi's or Ener G Gluten-Free or Rudis)
1 Kirby cucumber, thinly sliced

1.  Preheat the oven to 300 degrees F.  In a large pot of boiling water, cook the lobsters until they turn bright red, 8 minutes.  Drain and let cool.
2.  Twist the bodies from the tails.  Using scissors, cut along the underside of the shells and remove the meat.  Halve the tails lengthwise and discard the dark intestines.  Crack the claws and remove the meat in one piece.  Remove the knuckle meat.  Transfer the lobster to a bowl and refrigerate until chilled.
3.  Holding a lime leaf, pull off the stem to divide the leaf in half.  Repeat with the remaining leaves.  Rub the leaves with the oil; transfer to a baking sheet.  Bake for 8 minutes, until crisp.
4.  In a small skillet, heat the 1 tbsp. of oil.  Add the shallot and cook over moderately low heat until softened, 2 minutes.  Mash the anchovies with the shallot.  Add the curry powder and cook until fragrant, 1 minute.  Scape the mixture into a bowl and let cool.  Stir in the mayonnaise, lime juice and dill and season with salt.  Refrigerate for 15 minutes.
5.  Fold the curry mayonnaise into the lobster.  spoon the salad into the buns; top with the lime leaves and cucumber.

Enjoy! xoxo Julie

Oprah's O' Mai Mai Juice

**found in Oprah Magazine, April 2012 issue

Yum!  Nothing like a summer juice on a breezy day, and if it's an alcoholic day just add Vodka, I prefer Kettle One since it's the only vodka that doesn't bother me.  You decide.

One day in Maui, I tried to make my own version of a drink I had at the juice bar Liquiteria in NYC.  I added pineapple because it was on the table and mint because it was in my garden, and after my first sip, i said, "O' Mai Mai!".  Add vodka for a bit of liquored tang!

3 apples, cored
6 mint sprigs, plus one more for garnish
2 cups pineapple
1 1/2 knob of ginger
1/4 cup lemon juice
1 oz. vodka (optional)
Dash cayenne pepper

Using a juice extractor, juice the apples, mint, pineapple, and ginger.  Stir in lemon juice and vodka (if using).  Top with cayenne and garnish with mint.

Makes 2 cups.

Total time: 10 minutes

Enjoy! xoxo Julie

Oprah's Lemon Zest Pasta

Again, I have converted the pasta to be gluten-free.  So you can still have Oprah's recipes minus the gluten.

**found in April 2012 Oprah Magazine

This recipe came from having nothing left in the house but a box of spaghetti and some lemons.  I grab whatever fresh herbs are available in my garden, about 2 handful's worth, total.  I usually serve the pasta with a nice piece of fish grilled on the panini press for a few minutes.

1 pound GF Spaghetti
1 1/2 cups basil leaves
1 tsp. lemon thyme leaves
1 tbsp. oregano leaves
2 tbsp. olive oil
1 tbsp. lemon juice
2 tbsp. butter spread-any gluten free kind will do (or Ghee=Clarified Butter)
1/2 tsp. truffle salt or kosher salt
1/2 tsp. ground black pepper
1/4 cup grated Parmesan cheese
Zest of 1 lemon

Bring a pot of water to a boil and cook pasta according to the package directions.  Blend the herbs, olive oil and lemon juice in a food processor.  when pasta is al dente, drain and toss with herb mixture, butter spread, truffle salt and black pepper.  Garnish with Parmesan cheese and lemon zest.

Enjoy!  xoxo Julie

Oprah's LOVE Sandwich

**found in April 2012 Oprah Magazine

Oprah says she uses whole basil leaves instead of lettuce because lettuce would wilt in the heat of a panini press.

2 tbsp. chopped scallions
1/2 tsp. olive oil
2 tsp. mayonnaise
2 slices of Udi's or Katz GF Whole Grain Bread-or any gluten-free bread of your desire
2 large basil leaves
4 oz. thinly sliced smoked-turkey breast (Boar's Head is gluten-free, just make sure the deli slicer is cleaned before your turkey is sliced on it) (cross-contamination no-no)
1 slice pepper Jack cheese
3 thin avocado slices
3 thin tomato slices

Saute scallions in olive oil over medium-high heat.  Spread 1 tsp. mayonnaise on each slice of bread and top with a basil leaf.  Layer the cheese, turkey, scallions, avocado, and tomato on one slice of bread and cover with the other, mayonnaise side in.  Place on a panini press set to medium-high heat and heat until cheese melts, 3 or 4 minutes.

Makes 1 sandwich.
Active time: 15 minutes/Total time: 20minutes

Enjoy! xoxo Julie

Friday, July 6, 2012

Baked Parsnip Fries with Rosemary

Found in Bon Appetit, March 2012 issue

Active time: 15 minutes/ Total 40 minutes
6 servings.  

2 1/2 lb. parsnips or carrots, peeled, cut into about 3 x 1/2 inch strips
1 tbsp. finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 tbsp. olive oil
Kosher salt, freshly ground pepper
1/2 tsp. (or more) ground cumin

Preheat oven to 450 degrees.  Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet.  Season with salt and pepper and toss to coat.  Spread out in a single layer.  Scatter rosemary sprigs over.  Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer.  Crumble leaves from rosemary sprigs over; discard stems and toss to coat.  Sprinkle 1/2 tsp. cumin over.  Season to taste with salt, pepper and more cumin if desired.

Enjoy! xoxo Julie

Thursday, July 5, 2012

Parmesan Zucchini Fries

**found in April 2012 Oprah Magazine

Another tantalizing french fries recipe from Oprah Magazine.  Yum!! So happy there are gluten-free recipes like this to share.  Sharing is caring! 

Does this pic not make you drool?!  Can you believe these are gluten-free?? 

Sizzling veggie fries can be yours at home, baked in the oven-no deep fryer required.  

Parmesan Zucchini Fries

1 1/2 pounds zucchini, trimmed
1/2 cup all-purpose flour-convert this to GF All-Purpose Flour, try Bob's Red Mill
2 tsp. kosher salt, divided
3/4 tsp. ground black pepper, divided
3 large eggs
1 1/2 cups GF plain bread crumbs-original recipe calls for gluten crumbs, but you can easily access GF bread crumbs, try Glutino Bread Crumbs
1/2 cup grated Parmesan cheese
1 tbsp. chopped dill (optional)

1.  Preheat oven to 425 degrees.  Arrange an oven rack in the lower third of the oven and a second one in the center.  Line 2 rimmed baking sheets with parchment paper.  Cut zucchini into thick French-fry size sticks, about 3 inches long.

2.  Arrange 3 shallow, wide bowls or pie plates in a row.  In the first bowl, stir together flour, 1 tsp. salt, and 1/2 tsp. pepper.  In the second bowl, whisk together eggs, 1/2 tsp. salt, and 1/2 tsp. pepper.  In the third bowl, combine bread crumbs, Parmesan, dill and 1/2 tsp. salt.

3.  Work in batches, first dip zucchini in flour, asking off excess.  Transfer to egg mixture and toss until coated.  Let excess egg run off, then coat zucchini in bread crumb mixture.

4.  Arrange zucchini, without crowding, in a single layer on the prepared pans.  Bake 15 minutes and then rotate the pans.  Continue to bake until bread crumb coating is golden and crisp, 7-12 minutes or more.

Enjoy! xoxo Julie

Spiced Sweet Potato Fries

**found in April 2012 Oprah Magazine

Another tantalizing french fries recipe from Oprah Magazine.  Yum!! So happy there are gluten-free recipes like this to share.  Sharing is caring!  I think one of the harder things about being gluten-free is that you cannot have french fries at most restaurants because of the cross contamination.  Most french fries are dipped in the same oil as other gluten fried items and that alone will give you a severe reaction, so we all steer clear.  Some restaurants, but very few make their french fries in peanut oil (which doesn't do anything for those with a peanut and gluten allergy) or canola oil.  And some restaurants lightly flour their fries!! ( I know, who would have thought?!) I guess I wish more restaurants fried their fries separately so everyone including those against gluten could enjoy.  And I am sure any child with a gluten allergy or Celiac Disease suffers this sadness often.  Bummer.

1 1/2 pounds Jewel or Garnet sweet potatoes, scrubbed and peeled
1/4 cup coconut oil  (original recipe calls for Canola Oil)
1 1/2 tsp. Cajun or Creole seasoning
1 1/2 tsp. kosher salt
1/2 tsp. sugar

1.  Preheat oven to 450 degrees F.  Place a rack in the lower third of the oven and a second one in the center.  Line 2 rimmed baking sheets with parchment paper.  Cut sweet potatoes into french-fry-size sticks, about 3 inches long.  In a large bowl, mix oil, Cajun seasoning, salt and sugar.  Toss potatoes to coat.  Spread, without crowding, in a single layer on prepared sheets.  Bake 15 minutes, flip potatoes over, and continue to bake until crisp-tender and nicely browned at the edges, 10-15 minutes longer.

Makes 4 servings
Active time: 20 minutes/Total time: 50 minutes

Enjoy!! xoxo Julie

Wednesday, July 4, 2012

Oven-Baked French Fries

**found in April 2012 Oprah Magazine

Another tantalizing french fries recipe from Oprah Magazine.  Yum!! So happy there are gluten-free recipes like this to share.  Sharing is caring!  I think one of the harder things about being gluten-free is that you cannot have french fries at most restaurants because of the cross contamination.  Most french fries are dipped in the same oil as other gluten fried items and that alone will give you a severe reaction, so we all steer clear.  Some restaurants, but very few make their french fries in peanut oil (which doesn't do anything for those with a peanut and gluten allergy) or canola oil.  And some restaurants lightly flour their fries!! ( I know, who would have thought?!) I guess I wish more restaurants fried their fries separately so everyone including those against gluten could enjoy.  And I am sure any child with a gluten allergy or Celiac Disease suffers this sadness often.  Bummer.

2 large russet potatoes (about 1 pound each)-scrubbed
1/4 cup canola oil (can use veggie oil if needed)
1 1/2 tsp. kosher salt
1 tsp. ground black pepper

1.  Preheat oven to 475 degrees.  Place a rack in the lower third of the oven and a second one in the center.  Line 2 rimmed baking sheets with parchment paper.  Cut potatoes in half lengthwise and then cut each half into 6 long wedges.  Submerge potatoes in a large bowl filled with hot water and soak 10 minutes.  Drain, rinse, and pat dry with paper towels.

2.  Toss potatoes with oil, salt, and pepper.  Arrange, without crowding, in a single layer on prepared baking sheets.  Cover each pan tightly with aluminum foil.  Bake 5 minutes; remove foil; bake 15 minutes more.  Flip potatoes and orate pans, then bake until browned and crisp at the edges, 10-15 minutes more.

Makes 4 servings.  Active time: 15 minutes/Total time: 50 minutes.

Enjoy! xoxo Julie

Chipotle Cornmeal Green Bean Fries

I think one of the harder things about being gluten-free is that you cannot have french fries at most restaurants because of the cross contamination.  Most french fries are dipped in the same oil as other gluten fried items and that alone will give you a severe reaction, so we all steer clear.  Some restaurants, but very few make their french fries in peanut oil (which doesn't do anything for those with a peanut and gluten allergy) or canola oil.  And some restaurants lightly flour their fries!! ( I know, who would have thought?!) I guess I wish more restaurants fried their fries separately so everyone including those against gluten could enjoy.  And I am sure any child with a gluten allergy or Celiac Disease suffers this sadness often.  Bummer.

In April 2012 issue of Oprah Magazine I found a few tantalizing french fries recipes that will satisfy your craving instantly!!  There are 4 recipes, and only one has gluten, which i naturally have coverted easily to gluten-free.  It's a win-win for you or your child.  Yay!.

Chipotle Cornmeal Green Bean Fries (yes, cornmeal is gluten-free in case you were wondering)

8oz. fresh green beans, trimmed
1 cup buttermilk
1 tsp. ground chipotle chili pepper
2 tsp. kosher salt
1/2 tsp. sugar
1/2 cup cornmeal

1.  Bring a pot of salted water to a boil.  Prepare a large bowl of ice water.  Add green beans to pot and cook 2 minutes; transfer to ice water 2 minutes.  Transfer beans to a kitchen towel and blot to dry.
2.  Meanwhile, place a rack in the lower third of the oven and a second one in the center.  Preheat oven to 475 degrees F.  Set wire cooling racks (optional) on 2 rimmed baking sheets and greece with nonstick cooking spray.
3.  In a large bowl, mix together buttermilk, chili, salt, sugar and cornmeal.  Set aside 10 minutes.  Toss beans in buttermilk mixture to coat.  Arrange, without crowding, in a single layer on baking sheets or wire racks.  Bake until coating is golden and crisp, 8-9 minutes.

Makes 4 servings.  Active time: 20 minutes/Total time: 45 minutes

Enjoy!! xoxo Julie 

Nut Butter Lovers

**found in Oprah Magazine, April 2012 Issue

Spread It On THICK...GF Style

Creamy versus crunchy is only the beginning.  The abundance of new and inventive nut butters means choosing a favorite stick to the roof of your mouth salty-sweet spread has never been more delicious.  These six will help you get your fix.

1.  Artisana Organic Raw Cashew Butter is superrich and naturally sweet.  Try piping it into Medjool dates for hors d'oeuvre, or thin a few spoonfuls with coconut milk and a pinch of cayenne pepper for an easy stir-fry sauce.  **This brand is certified Kosher (KSA).  **This butter is also peanut-free.

2.  Stir Saratoga Peanut Butter Company Adirondack Jack-a 50-50 blend of peanuts and almonds, mixed with sunflower seeds, almonds, peanuts, cranberries, flaxseeds, cinnamon and honey-into GF oatmeal for a silkier texture.

3.  Justin's Chocolate Hazelnut Butter has a short, all-natural ingredient list of strikingly nutty flavor.  Perfect for smearing between chocolate wafers for a semi-homeade cookie sandwich.  Make sure the wafer you choose is gluten-free.

4. Proof that almond butter doesn't have to be gritty?: Barney Butter is as creamy as your childhood peanut butter and a natural pairing with anything crisp, like sliced pears or celery sticks.

5.  You can spread the ultra smooth Peanut Butter and Co. White Chocolate Wonderful peanut butter on still-warm-from-the-oven-brownies for an instant icing.  Or you can have out of the jar with nothing but a spoon and a craving.  **I have done this! Divine!

Enjoy! xoxo Julie

Tuesday, July 3, 2012

Manhattan Bed Bath & Beyond Locations Stock Gluten-Free

You know what I love about going to Bed Bath and Beyond the most?  Their gluten-free section.  This weekend I needed a few things for my bathroom, things I dread to pick up, that I don't want to waste my day doing like buying a toilet brush and a plunger.  I mean really, do I need to take time out of my day for this?  Ugh.  Chores.  So I went to the 18th and 6th avenue location, because I also needed to go to the Container Store.  Just a word of advise, never go there on a weekend!  It's mobbed!  So mobbed you'd think Justin Bieber was giving autographs or something.  (I just love that song he sings "Boyfriend".

So upon my arrival I was already dreading it.  Ugh.  My  Bummer.  Then I remembered the 18th Street and 6th avenue location has a huge food section, and not just any food, but food fit for all allergies and a huge gluten-free section.  Heaven!  I could browse around the store eating sugar cookies from Enjoy Life, which is exactly what I did but first I compared calorie intake from their entire cookie section, I mean I have to be smart if I plan on eating the whole box.  At Bed Bath and Beyond the diet was off. Yummy cookies for me.  I am ashamed to say there are only 2 left in the box.  Oh what's one day of sin?.  Nothing in comparison to a lifetime.  A guilty pleasure I suppose.

So I ended up being at Bed Bath and Beyond for a longer amount of time then expected.  I bought Glutino Chicken BBQ frozen Pizza, Glutino Feta and Spinach Pizza both well under 400 calories, Enjoy Life Sugar Cookies, Lentil Crackers (not so good on those, yuck), Lentil Baked Chips,  Think Thin Bars, Larabars, every nut butter and peanut butter gf imaginable and let me tell you they had EVERY bar under the sun, and every single flavor possible.  I don't usually eat a ton of bars, but they are great for traveling, and since I will be on a bus to East Hampton this weekend in July 4th traffic I felt some bars were going to be needed.  And I didn't even mention the chocolate aisle.  I didn't even go down that aisle because let's be honest, chocolate is candy, and candy is junk and a cookie is far better then a lot of candy, but the chocolate aisle was huge.  Every bar possible when it comes to gourmet chocolate, dairy-free, gluten-free, sugar-free the list goes on.  I really think you can make Bed Bath and Beyond your "go-to" grocery store.  I'm so serious!  Whether you are a Vegan, a Vegetarian, a Celiac, a Sugar-free or a Dairy-Free you will find something there, and that is saying a lot.  There is more at Bed Bath and Beyond, hence the word Beyond then there is at my regular grocery.  Backwards or what?!.  The good news is that at least I have somewhere to go besides Whole Foods, Trader Joe's or Fairway that can grant me all of my gluten-free dreams and wishes, and I didn't even need to consult with Cinderella's Fairy God-Mother or a Genie in a Bottle.

Off the top of my head they had tons of GF pastas like Bio Nature, DeBoles and so many more brands, they had Tates GF Cookies, Glutino gf wafers, oreos, sandwich cookies, chocolate covered pretzels, pretzels, Blue Diamond crackers,  kate chips, bars, frozen gf meals, gf pizza, Dr. Praeger's gf veggie burgers, gf ice cream, yogurt, Ian's chicken fingers for kids GF, I mean this list goes on and on.

I could have gotten a LOT more stuff, but I didn't really need it. 

I can honestly say if you live near this Bed Bath and Beyond location, you'll get more from this store then you would at Whole Foods (Whole Foods is great for baking needs, which Bed Bath and Beyond does not carry).  I am so serious.  But please note that only the 18th and 6th Avenue location has this gluten-free market inside.  The 60th Street location does not carry ANY GF.  And I once made the mistake of going there looking for Gluten-Free.  I was so bummed out when the sales lady mentioned it was only the Chelsea location.  

Another perk is if you go online to Bed Bath and Beyond and type in gluten-free food, you will get 3 awesome gluten-free cookbooks in your search, so if you are searching for cookbooks you will find the Gluten-Free Bible, The Allergy Free Cookbook and Babycakes Cookbook (which is a bakery in NYC), in addition if you type into the Bed Bath and Beyond search just Gluten-Free with or without the dash you will find gluten-free shampoos and cosmetics for kids and gluten-free snow cone syrups.  Cool or what?!

So now you don't need to dread this chore because there is a reward at the end, and no it's not getting Justin Beber's autograph, it's better!!  Gluten-Free better!!

Enjoy!! xoxo Julie

Grilled Corn with Cilantro Butter

Today is Sunday and boy is it HOT, HOT, HOT out.  Approaching 95 degrees here in NYC I have decided to spend the rest of the day indoors blogging some fabulous Summer recipes.  I had a stack of pulled tears from various magazines sitting in a pile, finally realizing it was time to sift through them.  Oh dear lord, each one looked sooo good.  I was drooling, seriously.  I love Summer!  It's the perfect time to play with fun recipes and not just desserts!! Wonderful veggies like Corn.  Corn is perfect in the summer as part of your meal or just a snack.  I always have corn in my house in the Summer.

**found in Martha Stewart Magazine-unkown date and issue

Active time/Total time: 20 minutes
Serves 12

Grilled corn is delicious with cilantro butter.  Olive oil can be used in the place of butter if needed.

1 cup packed chopped fresh cilantro
1 stick unsalted butter, room temp.
1/2 tsp. finely grated lime zest, plus 2 tsp. fresh lime juice
12 ears corn, husked
Grated cotjia or Parmesan cheese for sprinkling

1.  Puree cilantro, butter, lime zest and juice, and 1/2 tsp. salt in food processor.
2.  Heat grill to medium-high.  Brush corn with some of the cilantro butter, and season with salt.  Grill corn, turning occasionally, until nicely charred and bright in color, 10-12 minutes.  Brush corn again with remaining cilantro butter.  sprinkle generously with cheese.  Serve warm.

Make ahead:  Cilantro butter can be refrigerated for up to 3 days.  Bring to room temperature before using.

Don't have a grill?  I am sure you can make the corn in the microwave.

Enjoy!! xoxo Julie

3 Brilliant Blini's

**found in InStyle Magazine December 2011 Issue
Pls note that I revised these recipes to be gluten-free.  

If you can make a gluten-free pancake, you'll flip over how easy it is to whip up a large batch of blini, says chef Melissa Perello of the critically acclaimed San Francisco restaurant Frances.  Here are her simple savory toppings.

Start with...Buckwheat Blini-yields 40 mini blini

1/2 tsp. sugar
1 tsp. dry active yeast
2 tbsp warm water
1 1/2 cups lukewarm milk
3/4 cup all-purpose GF flour-converted to GF, try Bob's Red Mill
1 cup buckwheat flour
1 tsp. salt
2 tbsp melted butter
2 eggs

**remember if you dine at this restaurant, their version is NOT gluten-free.  Pls note.

1.  In a large bowl stirl to dissolve sugar  and yeast in water.  Add 1 cup mil and continue to stir.  Let sit for 5 minutes.
2.  Sift both flours and salt into a medium bowl, then add to yeast mixture.  Whisk in remaining milk, melted butter and egg until combined.
3.  Cover bowl with plastic wrap, and set aside for 1 hour, allowing mix to rise.
4.  Grease a large nonstick frying pan or cast iron griddle.  Allow pan to get hot over medium heat.
5.  Stir batter, then scoop into heaping teaspoons and drop onto the hot skillet, leaving room between each blini.
6.  Cook until bubbles form at the top (about 2 minutes)
7.  Repeat steps 1-6 with the remaining blini batter.

Blini Topping 1
Caviar and Chives

1 cup sour cream
4 oz. caviar
1 bunch chives, finely chopped

Serve blini with a dollop of cream, a teaspoon of caviar, and a spring of chives.

Blini Topping 2
Cherry Tomato

1 int cherry tomatoes
salt and pepper
Extra virgin olive oil
1 cup creme fraiche 
Zest of 1 lemon
1/4 tsp. lemon juice
1 bunch fresh thyme

1.  Preheat over to 325 degrees F.
2. Split tomatoes.  Lay cut side up on a 9-inch x 13-inch baking tray lined with parchment paper
3.  Season tomatoes with salt and pepper; drizzle with oil
4. Bake until lightly browned (about 30 minutes)
5. Remove and let cool
6. In a bowl mix creme fraiche and zest; season with a pinch of salt and pepper.  Whisk to form soft peaks, adding lemon juice drop by drop
7.  Serve blini with a dollop of creme fraiche, a few tomatoes sprinkled with thyme leaves, and a drizzle of oil.

Blini Topping 3
Smoked Salmon

4 oz. smoked salmon or smoked trout of bluefish
1 cup heavy cream
1/2 tsp. whole grain mustard
1/4 tsp. lemon juice
1 bunch fresh dill

1.  Flake salmon into small pieces
2.  In a medium bowl combine heavy cream, mustard, and lemon juice.  Whip lightly
3.  Serve blini with a dollop of cream, a piece of fish and a dill sprig

Enjoy!! xoxo Julie

Monday, July 2, 2012

Fizzy For All

**found in InStyle Magazine, December 2011 Issue

Punch is one of the smartest ways to serve drinks at a shaking, stirring, or blending required.  This crowd-pleasing, sweet-tart blend, courtesy of Seattle entertaining expert Heather Christo, is made with prosecco, mixed juices, and cinnamon.  Yum!

!!!Make cranberry ice cubes!  Buy ice cube trays with unexpected shapes, such as stars and gemstones. We used a long, skinny cylinder style and dropped in fresh cranberries to create beautiful icy accent in the punch.  See pic!

Serves 10-20

2 trays cranberry ice (plus a 5-lb bag of regular ice)
Zest of 2 oranges
4 cinnamon sticks
5 cups cranberry juice
3 cups orange juice
2 bottles of prosecco
2 oranges or blood oranges, sliced

1. Pour regular ice into a punch bowl
2. Add cranberry ice, zest and cinnamon sticks
3.  Add juices, prosecco, and orange slices.  Stir.
4. Serve cold.  (For a stronger spiked punch, add 1 cup dark rum)

**Rum is naturally gluten-free

Enjoy!! xoxo Julie 

Dill Pickle Chips w/ Dipping Sauces

Have you ever seen these out in the stores? Dill Pickle Potato Chips?? I have!  About two weeks ago I was with my brother Greg at Messina Market ( a great eatery/market that carries tons of gluten-free items, including gluten-free bread and will even clean the deli slicer for you, if you ask).  Well, I was really hungry so I got a tuna sandwich with gluten-free bread ( I was super psyched), some gluten-free gummies, a large iced cappuccino and a package of olives.  My brother asked if I was pregnant.  I was not.  Just typical cravings.

Suddenly it was like love at first sight, I saw them.  Sitting in the corner with the rest of the chips and I went right for them.  Dill Pickle Potato Chips.  OMG Heaven!  I wanted them.  My mouth was watering.  They were Route 11's Dill Pickle Potato Chips which happen to be gluten-free (not the sour cream and onion ones), yay me! Score!!.  Of course, Greg thought there was something wrong with me, with all of the random foods I had chosen.  But OMG.  Heaven.

Then I remembered this article I ripped out of Oprah Magazine on these amazing dipping sauces that went hand in hand with this fabulous chip.  I must tell you!  This is a great app to serve at a gathering, or for your kids, or your husbands while watching a game.  

Three Cheese Pepperoncini Dip
In a food processor, blend 3/4 cup sour cream and 2 tbsp. cream cheese until smooth.  Add 1 cup cottage cheese, 1/4 cup drained pepperoncini, 2 tbsp. fresh parsley, 1 tsp. lemon zest, 1/4 tsp. garlic powder, and 1/2 tsp. kosher salt.  Pulse several times to combine into a chunky dip.

Creole Mayonnaise
Stir 1 tbsp. Creole or Cajun seasoning or use 1/4 tsp. each cayenne pepper, ground black pepper, paprika, garlic powder, and kosher salt into 1 cup mayonnaise.

Enjoy! xoxo Julie

Sunday, July 1, 2012

Feeling Good. Naturally. Fruit-astic!

Did you know you could be missing out on a host of benefits, from cancer-fighting agents to improved cardiovascular health?  A recent French study discovered that a diet rich in fruit might even help preserve your memory as you age.  Plus, the more varied your diet, the more likely you are to get all the vitamins, essential minerals and phytonutrients you need.  Below a guide to expanding your fruit palate.


Similar Nutrition: Papaya
A medium papaya has even more fiber then a medium apple-enough to satisfy about 20 percent of your daily adequate intake.  Add papaya to a salad with sliced jicama, cucumber, lime juice, chili powder, and salt.
Similar Taste: Quince
This relative of the apple is denser and more tart.  To soften and sweeten, David Lebovitz, author of Ready For Dessert, poaches 8 quince with 7 cups water, 1/2 cup honey, 1 cup sugar, lemon juice, and 1 vanilla bean (15-25 minutes).


Similar Nutrition: Kiwi
Kiwis are another good source of potassium.  But that's not all: they're among the top five most nutrient-dense fruits.  Garnish fish or chicken with a kiwi-papaya-mango salsa.
Similar Taste: Plantain
"Plantains are like a cross between a banana and a yam," says Rachel Saunders, founder of the artisanal jam company Blue Chair Fruit.  Try using the fruit, baked or sautéed, as a side to spicy dishes.


Similar Nutrition: Guava
Guava and watermelon are both rich in lycopene, the red pigment that's linked to a lower risk of cancer and heart disease.  Enjoy guava on its own (seeds and all), or toss it into a seafood salad or a smoothie.
Similar Taste: Asian Pear
Asian Pears have a moist, crisp consistency resembling that of watermelon.  Julienned slices add a mild sweetness to watercress or spinach salad, and a lightness to chicken-Cheddar panini.


Similar Nutrition:  Star Fruit
The mildly sweet and slightly acidic star fruit offers a healthy dose of vitamin C (1/2 cup provides about 25 percent of your daily allowance), as well as choline, for healthy cells.  It also makes a pretty addition to fruit salad.
Similar Taste:  Kumquat
Saunders says kumquats are "like oranges with a little bite".  Gently roll the fruit with your fingers to release the skin's sweet essential oils; then pop the orb into your mouth whole.

Enjoy! xoxo Julie