Sometimes it is just too hot in the summer to cook! Try some refreshing summer salads and light, hassle-free dishes that do not require firing up the grill or oven. Gwen Marzano from Whole Foods Market demonstrates how to prepare these recipes.
Health Starts Here™ Texas Caviar
(a great salad to take on picnics and it can be served cold or at room temperature
Recipe – http://wholefoodsmarket.com/recipes/2956
Whole Foods Market stores in Houston and Sugar Land are taking part in a ‘Health Starts Here’ challenge from January 23 – February 20.
The month-long event focuses on eating healthily and helping us look at food in a new way with cooking classes, cooking demonstrations, food sampling, how-to guides, store tours, meet-up groups, lectures, workouts, reading materials and more recipes than you can use in one month! Visit http://www.wholefoodsmarket.com/ for event schedule.
Healthy eating specialist Gwen Marzano shows food radio talk show host Cleverley Stone how to make four healthy dishes:
Banana Nice Cream, Black Bean Hummus, Kale, Carrot & Avocado Salad and a Get Your Greens Smoothie.
For more information about food, wine and dining in Houston,
listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
The most common spices used in America are salt and pepper. But there are a multitude of other spices that can be used to enhance the flavor of food. Gwen Marzano from Whole Foods Market shows food radio talk show host Cleverley Stone some other spices (and herbs and fruits) and how to use them.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out restaurant gift cards on every radio show!)
Taste: It has an intense spice, but it doesn’t burn on the tongue!
Forms: Root and horseradish sauce
Uses: Can be served with roast beef, used in cocktail sauce and Bloody Mary’s, and alongside roasted veggies like Brussels sprouts.
CINNAMON:
Origins: South East Asia
Taste: Sweet, hint of spiciness
Forms: Sticks, powder, and pieces
Uses: Used in desserts like apple pie and cinnamon buns as well as in many drinks like teas and hot cocoa
VANILLA:
Origins: Mexico, Madagascar, Indonesia and Tahiti
Taste: Smooth, savory, fragrant, and sweet
Forms: Bean, extract, and powder
Uses: A widely used flavor, particularly in ice cream. Used in cakes, cookies, drinks, pies, and sauces.
NUTMEG:
Origins: Southern Asia
Taste: Earthy, nutty, sweet, and distinct
Forms: Nut and powder
Uses: Used to spice up breads, pastas, porridges, eggnog, and even sausage dishes
TUMERIC:
Origins: India and Asia
Taste: Peppery, warm, bitter taste but the aroma is slightly reminiscent of orange and ginger
Forms: Root, paste, and powder
Uses: Staple ingredient in curry powder and delicious on healthy sautéed apples, and healthy steamed cauliflower and/or green beans and onions.
GARLIC:
Origins: Originated in Asia
Taste: Strong and pungent
Forms: Raw, powder, flakes, salt, and granules
Uses: Garlic is used in a variety of dishes from sautés, sauces, marinades and roasts
STAR ANISE:
Origins: Evergreen tree native to China. It is a fruit that typically contains eight seed pods.
Taste: Licorice-flavored seed. Star anise has a stronger and more pungent taste. The background taste is minty and tangy.
Forms: Star anise and ground star anise
Uses: Great with roasted duck, risotto, peach crumble, iced tea, ice cream, or cookies.
PEPPERCORN (white, black & pink)
Origins: India and Malaysia
Taste: Spicy and hot
Forms: Peppercorn and ground
Uses: Add spice and heat to dishes
MULLING SPICES
Origins: Various spices and fruit essences are infused into heated juices, wines, ciders or brandies.
The recipes for mulling spices may vary somewhat, but in general they include allspice, nutmeg, cloves,
cinnamon, star anise and various dried fruit peels. Mulled wines go as far back as the times of Hippocrates.
Taste: Sweet, citrus, deep, and warm
Forms: powder, bags, or you can make your own
Uses: Cider, wines, brandies, and heated juices
BASIL:
Origins: United States, France, and the Mediterranean region
Taste: Peppery flavor. The taste then evolves into a slightly sweet flavor and also has a delicate menthol aroma as well.
Forms: Basil leaves and dried basil
Uses: Basil is widely used in Italian cuisine and is often paired with tomatoes. The herb complements meat, vegetables, cheese, and egg dishes.
ORANGE PEEL:
Origins: One of the most commonly grown fruit tree in the world.
Taste: Sweet, citrus, and bright
Forms: Fresh orange zest and dried orange peel.
Uses: Use in rice and quinoa to add a citrus flavor, sprinkle over baked goods, and mix into teas, club sodas or water for flavor
GINGER:
Origins: Southeastern Asia and used throughout the world
Taste: Spicy, aromatic, pungent and zesty
Forms: Fresh root, powder, ground, pickled, and dried
Uses: Used in teas, bakery (cakes, cookies and breads), sweet and curry mixes, sushi, and Indian cuisine.
Whole Foods Market has created a useful resource for busy families, just for FOX 26 Morning News:
1. A Monday through Friday menu plan featuring 5 breakfasts, 5 lunches and 5 after-school snacks.
2. A grocery shopping list with all ingredients to make these dishes.
3. Recipes for all 15 dishes.
All of these are printable below.
Whole Foods Market representative Kimberly Crowder shows student chef Ronson Hawkins, and food radio talk show host Cleverley Stone, how to make some of these easy, healthy and delicious breakfasts, lunches and snacks. The bonus is that children can make all of these dishes themselves if they want to help out in the kitchen!
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays at Noon on Talk KIKK-650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Kimberly Crowder from Whole Foods Market, shows food radio talk show host Cleverley Stone how to make a red, white & blueberry shortcake using summer berries. Anyone can prepare the cake using whatever summer fruits are at their peak of sweetness to make luscious shortcakes.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show on Saturdays at Noon on KIKK-Talk 650 AM. (By the way, she gives out free restaurant gift certificates on every radio show!)
Berry Shortcakes (Serves 12)
Ingredients
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 tablespoons canola oil
1 tablespoon vanilla extract
1 quart strawberries, hulled and sliced
1 quart mixed berries
2 tablespoons pure maple syrup
1 cup chilled heavy cream
Directions
1. Preheat oven to 450°F.
2. Whisk together flour, sugar, baking powder, baking soda and salt together in a bowl.
Add buttermilk, oil and vanilla; mix with a fork until just combined.
3. Drop heaping tablespoons of dough onto lightly oiled baking sheets to form 12 shortcakes
and bake until light golden brown and cooked through, 12 to 14 minutes.
4. In a large bowl, toss berries with maple syrup and set aside.
5. Whip cream until it holds soft peaks.
6. Halve warm shortcakes and arrange on plates.
Spoon berries and their juices onto shortcake bottoms.
Dollop with whipped cream, then replace shortcake tops and serve.
Nutrition
Per serving (about 6oz/171g-wt.):
250 calories (100 from fat), 11g total fat, 5g saturated fat, 30mg cholesterol, 300mg sodium,
35g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein
Note: Diet and nutritional information has been provided for educational purposes, but everyone should remember to follow the advice of a healthcare provider. And since product formulations change, checking product labels for the most recent ingredient information would be wise.
See our Terms of Service.
http://www.wholefoodsmarket.com/recipes/2730
Recipe used with permission from Whole Foods Market
Making sure children eat a healthy lunch at school can be a challenge, which is why Chef Ann Cooper, a “renegade lunch lady,” visits FOX 26 Morning News to explain how she has joined forces with Whole Foods Market to convince lawmakers to improve the nutritional values of school lunches.
Empty Bowls is an international effort to fight hunger, implemented in Houston to benefit the Houston Food Bank. The unique lunch fundraiser will be held Saturday, May 17, 2008, and is a collaboration between Houston area ceramists, woodturners and artists working in all media, the Houston Center for Contemporary Craft and Lawndale Art Center. In its first three years, Empty Bowls Houston has raised more than $85,430 for the Houston Food Bank.
For a minimum $25 donation, attendees receive a simple lunch of soup, bread and water, and then select a bowl from hundreds of one-of-a-kind, hand-crafted bowls donated by Houston area ceramists and craft artists. The empty bowls serve as a reminder of all the empty bowls in our community and the world.
The event will feature live music by The Southern Backtones, Two-Star Symphony, and Mickey Moseley, and live demonstrations by various artists throughout the day.
The event will be held at two neighboring Houston Museum District museums — Center for Contemporary Craft (4848 Main Street) and the Lawndale Art Center (4912 Main Street) — on Saturday, May 17 from 11 a.m. to 4 p.m. Soup service begins at 11 a.m. and is served until it runs out.
Whole Foods Market – Houston will host a Community Giving Day Wednesday, April 9 from 10 a.m. to 7 p.m. to raise money for the Houston Food Bank’s Empty Bowls program
Whole Foods Market will donate 5 percent of the day’s sales from all five Houston-area locations to the Houston Food Bank. Empty Bowls brings together local artists and craftspeople to help fight hunger across the Houston area.
Between 10 a.m. and 7 p.m. on Wednesday, April 9, Empty Bowls committee members and local artists will demonstrate their crafts at the stores and sell teicktes to the 4th annual Empty Bowls Houston event to be held Saturday, May 17.
The five Houston-area Whole Foods Market locations are:
