This is the perfect answer to these ‘dog days of summer’ Thanks Ali!
Iced tea ice pops! Making these ice pops is super easy and they are so refreshing. Pick your favorite tea flavor and brew a few bags of it in a small amount of water, mix in a bit of honey. Add cold water. Pour it into your ice pop molds. If you don’t have any they are worth the investment (try these). Freeeeze. Take a walk in the hot weather and enjoy.
Warning: be prepared to be social because people may ask questions about your amazing looking ice pop, they will be jealous.
Do you like gazing at a fire as much as I do? It is one of those natural occurrences that never ceases to excite yet soothe me at the same time. The embers, the flames, the smell…all glorious in their own right. Even the smoky taste is one I always welcome whether in my salsa, my beer, or my polenta dishes.
This dish has it all- comfort, lightness, sweet and savory. You can whip it up in very little time. If you are not going camping tonight, try this. It is a close runner up.
Polenta is a whole grain that is very low in saturated fat, cholesterol, and sodium and high in fiber, magnesium, and protein.
Polenta with Smoky Shrimp,
Fresh Herbs, and Parmesan
Adapted from Cooking Light
1 tbsp olive oil
1 lb peeled and veined medium shrimp
1/4 c dry white wine
1 tbsp chopped fresh chives
1 tbsp fresh lemon juice
1/4 tsp Spanish smoked paprika
1 17oz tube sundried tomato and garlic polenta, cut into 8 (1/2-inch) slices
8 tbsp marinara sauce
8 tbsp grated fresh Parmesan cheese
1 tbsp chopped fresh flat-leaf parsley
1 tbsp chopped lemon basil
Preheat broiler. Heat oil in a large skillet over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, stirring frequently. Remove from heat; stir in wine, chives, lemon juice, and paprika, tossing to coat. Cover to keep warm.
Place polenta slices on a baking sheet coated with oil. Top each slice with 1 tablespoon sauce and 1 tablespoon cheese; broil 3 minutes or until cheese melts.
Place 2 polenta slices on each plate; top each serving evenly with shrimp mixture. Sprinkle with parsley and lemon basil. Yields 4 servings.
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If you are interested in improving your health and happiness,
e-mail ali@healthyglow.org for a free health consultation.
www.HealthyGlow.org
or on facebook
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Tastebuds are growing!
Since summer has been in full swing, it’s probably obvious that we’ve spent much more time outside and much less time with our nose pressed to the blogging grindstone. We’ve been grilling up a storm, baking the occasional crisp or pie, and jamming and brandying cherries galore. But, the summer bug has hit, and we’ve been relatively unmotivated to document anything. So, when we’re feeling weary, down and out, when we need a friend, our new blogging partner, Ali Brody, is on our side and agreed to join us on our culinary journey!
Ali and I worked together at Design for Social Impact and I couldn’t get enough of her relaxed, caring, and overall healthy demeanor. Recently, she has started her own holistic health organization, Healthy Glow, that focuses on creating individualized health and wellness plans. It just so happens that nutrition and food play a large role in her approach to health and happiness.
When discussing her mission in depth, Nate and I realized that our philosophy on food is very connected to Ali’s. We all believe that locally sourced, minimally-processed food can have a huge impact on your health, energy level, and overall outlook on life. And we’d all like to share a little bit about what we’re doin’ in our own kitchens, with hopes to inspire others.
So, without further ado, please welcome Ali as our occasional guest blogger. Her recipes look incredible, and this girl certainly knows what she’s talkin’ about!
