Cinderella

Preparation Time: A few min.
Cooking Time: Nil.
Makes 1 tall glass. 

Ingredients

2 to 3 tsp raspberry syrup
1 tsp lemon juice
3 tbsps finely chopped mixed fruits (pineapple,pears and apples)
1 bottle lemonade or any lemon drink
1 lemon slice

Method 

1.   Put the raspberry syrup and lemon juice in a tall serving glass.

2.   Add the fruit and fill up with lemonade.

3.   Top with the lemon slice.

4.   Serve cold.

Cooling Summery Drinks

As summer nears and friends gather in the garden or on the patio, it’s nice to have a selection of interesting drinks to try. Of course, there’s always lemonade and white wine, but why not surprise guests with Indian Lassi, or perhaps a classic woodruff-scented May Bowl, thought in the Middle Ages to heal “all sicknesses that come from heat.” Another interesting drink is the low-potency brew called Kvass, a much-loved beverage in pre-revolutionary Russia.

Lassi

Makes 2 servings

• 375 ml (1 1/2 cups) plain natural yogurt
• 40 ml (3 tbsp) 35 percent cream
• 75 ml (6 tbsp) sugar
• 15 ml (1 tbsp) rosewater
• 9 or 10 ice cubes

Combine yogurt, cream, sugar and rosewater in the container of an electric blender and blend for about 30 seconds or until the sugar is dissolved. Add the ice cubes one at a time and continue blending until the drink gets frothy.

May Wine Bowl

Makes 24 punch cups

• 125 ml (1/2 cup) dried woodruff (a classic German herb found at health food stores)
• 125 ml (1/2 cup) sugar
• 3 bottles Moselle wine, chilled
• 24 fresh strawberries

Marinate the woodruff for two hours with the sugar and one bottle of the chilled wine. Pour into a glass punch bowl. Add the rest of the wine just before serving. Ladle into punch cups or glasses and garnish with the strawberries.

Tip: If a sparkling May Wine Bowl, which is more festive, is more to your liking, substitute one bottle of well-chilled dry champagne for one bottle of Moselle.

Kvass

• 10 slices dark sour pumpernickel bread
• 1 litre (4 cups) boiling water
• 15 ml (1 tbsp) malt
• 25 to 40 ml (2 to 3 tbsp) honey

Crumble the bread and put in a large bowl. Pour in the boiling water, add the malt and cover. Let steep for 24 hours at room temperature or until bubbly and fermented. Sweeten with honey and pour into a bottle. Chill. This makes one quart, probably enough for 4 or 5 drinks.

Tip: Malt may be bought online at www.northernbrewer.com

Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings, and Doctor’s Review, among others. She is currently the European editor of Taste & Travel International. Email: hallett_susan@hotmail.com

Quinoa… for Breakfast?

More in Fitness & Nutrition

Ever since I trained for and ran my first half-marathon last February, I have been extremely interested in experimenting with healthy recipes. One ingredient keeps appearing over and over in the recipes I’m finding – quinoa. While it looks similar to rice, quinoa isn’t actually a grain at all; it’s a seed. And this little seed packs lots of protein and fiber, so it’s a great replacement in rice or pasta dishes. You may have seen LFA Master Trainer Deb’s post last week about a quinoa salad. If you haven’t, I would recommend checking that out as well.

But quinoa is not only for savory dishes; it has a sweet side too.  

Instead of oatmeal or other warm cereal in the morning, try this Chocolate Banana Breakfast Quinoa from Greatist. The great thing about this recipe was that I didn’t have to purchase any new ingredients; quinoa may be the one thing you don’t have on hand but since I cook with it regularly it was already in my pantry.

What You’ll Need:

1/2 cup raw quinoa
1 cup + 1/4 cup almond milk
1/2 cup water
Dash of sea salt
1 banana, 1/2 mashed, 1/2 cut into slices
2 teaspoons honey
2 teaspoons cocoa powder
1/2 teaspoon vanilla extract
Fresh mint for garnish

What To Do: 

1. Bring 1/2 cup of quinoa, 1/2 cup water, 1 cup almond milk, and dash of sea salt to a boil in a small pot.
2. Once boiling, reduce the heat to a simmer and cook stirring occasionally until all the liquid has been absorbed (about 10 minutes).
3. Remove quinoa from stove and transfer to a bowl.
4. Mix in the mashed banana, cocoa powder, vanilla, and honey. Stir until evenly combined.
5. Pour the remaining 1/4 cup of almond milk over quinoa, garnish with banana slices and mint (if desired), and enjoy!

Source: lifefitness.com/blog. Visit the Life Fitness blog for more health and fitness information.

Quinoa Salad Recipe

By Derek Henry, Holistic Health Coach for Healing the Body 

I love a good salad, especially one that combines my favourite grain with greens and some amazing herbs. Check into this refreshing and filling quinoa salad, and see if you don’t agree with me that is is quite simply the bomb.

Purpose

Sometimes we just need a good salad that keeps for a few days that can be enjoyed in any season, especially warm summers when cooking is not appealing.  This quinoa salad offers clean protein, healthy fats, Vitamin C, and many antibacterial ingredients. Aside from that, it’s freaking delicious.

The mint and the cilantro seriously talk to me in this mouth watering recipe.

Equipment Required

• Vegetable Steamer
• Small mixing bowl
• Large food storage container

Ingredients

• 1 cup quinoa
• 4 cups water
• ¼ teaspoon salt
• ¼ cup fresh lime juice
• ¼ cup olive oil
• 2 teaspoons honey
• 2 cloves garlic, minced
• 1/4 cup chopped fresh mint
• 1/4 cup minced cilantro
• 1 shallot, minced
• 1/2 cup arugula
• 1 pinch salt and black pepper to taste
• 4 cups baby arugula leaves, washed and dried
• 1 avocado – peeled, pitted and diced
• 1/2 grapefruit, peeled and sectioned

Directions

• Combine quinoa, water, and place in vegetable steamer for up to 1 hour or until outer ring appears
• Allow to cool in a large bowl or container
• In a small bowl, combine lime juice, olive oil, honey, garlic, mint, cilantro, shallot, and arugula.
• Stir into the cooled quinoa and add salt and freshly ground pepper to taste.
• Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.

Consumption

• Enjoy on a warm summer afternoon, or anytime you are craving a seriously filling and addicting salad.