(Un)Cocktail Friday: Cardamom Lassi

My sister has returned with a refreshing and healthy beverage to kick off your weekend. If you're still recovering post-July 4th, this Cardamom Lassi is the perfect solution! Also, don't forget to check out Rebecca's blog here.

A lassi is a cold yogurt drink. As far as I can tell, there are as many recipes for a lassi as there are people who drink them. Some are smoothie-esque, some are savory, some use water, some use ice, etc. I like it tart but you could add more sugar if you want. Or less. Or use honey. Mango is a more conventional flavoring. Try adding banana instead of sugar. Whatever.

Oh ... and I suppose you could add some kind of booze to make it a cocktail - but why? Turn off the glowing rectangles and take some deep breaths. Look around you. Read a book. Talk to people you love about things you love. Plan your next move.

That's what I'll be doing tonight. No booze required.

Recipe

Heirloom Tomato & Halloumi Salad

When Brad and I were living in Tokyo, I used to dream of summer when we would be able to come home and enjoy the best summer produce. I know it sounds strange. We were living in the food capitol of the universe, surrounded by amazing food stuffs every single day, and I was anxious to come home to farmer's markets. I guess that just speaks to how special this time of year is when it comes to eating fresh, whole foods. This heirloom tomato and halloumi salad is a perfect example of the kind of food I craved. Sweet, juicy, colorful tomatoes, salty cheese, and loads of fresh herbs simply cannot be beat. Well, the buttery salmon sashimi we bought at the local market always made me weak in the knees. So there's that.

One year, we flew to San Francisco and stayed for a few days. It was our first time in this beautiful city and one of our first trips was to the Ferry Building Famer's Market. I immediately bought a giant heirloom tomato, some locally baked ciabatta, and locally made goat cheese. I tore off a piece of bread, slather it with goat cheese and used a plastic knife to cut a thick slice of tomato. Each and every bite was absolute heaven. Tomato juice dripped down my chin and I devoured that little sandwich like my life depended on it. Glorious.

That sandwich was the inspiration for this tomato salad with halloumi cheese and fresh herbs. This was my first time trying halloumi and I am officially obsessed. Just another reason why I've loved being part of the Go Sugar Free community. I keep learning about new and interesting foods that make my meals fulfilling without added sugar and, in this case, refined grains. The bright green herbs are all from my garden. I walked into the backyard to see what was ready to be cut and ended up with lemon thyme, basil and dill. You can do any combination of herbs you like. Oregano would be amazing.

I finished the dish off with a drizzle of good olive oil, a light sprinkling of sea salt, and a bit of fresh ground black pepper. No sugar-laden salad dressings involved!

If you like this recipe, stay tuned because I'll be posting no sugar added/refined grain free recipes from now until August 11th. During that time, I hope to open your mind to exploring new ways to be kind to your body. After all, it's the only one you've got!

If you’re ready to learn more about Go Sugar Free, you can click here. If you decide to register, you'll be making a massive change in your life that can't do anything but help you become a better, healthier version of yourself.

If you’re interested in finding out more about Jacqueline’s philosophy but aren’t ready to commit to the GSF course, I urge you to get her eBook, 5 Easy Ways to Look Radiant Tomorrow Morning, and Don’t Waste Produce (DWP) Checklist (this is a HUGE help when it comes to no-waste meal planning and encouraging the consumption of more fresh, whole foods).

*This post contains affiliate links. All opinions are my own.

Heirloom Tomato & Halloumi Salad

Serves 2

Total time: 10 minutes

Ingredients

• 2 medium heirloom tomatoes, thickly sliced
• 1 teaspoon olive oil
• 6 slices halloumi cheese
• 1/3 cup fresh herbs like dill, basil, oregano and thyme
• 1 tablespoon olive oil
• sea salt
• black pepper

Instructions

1. Heat the 1 teaspoon olive oil in a small non-stick skillet over medium high heat.
2. Add the halloumi slices and pan fry until golden brown. Flip and cook until the second side is golden brown as well.
3. Arrange the tomato slices and warm cheese slices on a plate.
4. Sprinkle with the fresh herbs, drizzle with the olive oil, and sprinkle with salt and pepper.

Date Sweetened Peach BBQ Sauce

Hello, holiday food hangover. I did not miss you. Hello, date sweetened peach BBQ sauce. You are a lifesaver. Before I get into the recipe, I want to share some pretty personal stuff with you all because as a food blogger food can sometimes be my biggest enemy. I have to learn, just like anyone else, how to eat and cook to keep myself and my family healthy.

I kind of lost control this 4th of July and ate whatever I wanted, whenever I wanted it. It wasn't pretty. In fact, it was downright embarrassing at times. I'm slowly working my way back to feeling normal again, but it's taking some work. A few things I'm working on to reduce the amount of preservatives and added sugar going into my body:

• Making my own sandwich bread
• Making my own condiments (enchilada sauce, this Date-Sweetened Peach BBQ Sauce, and ricotta cheese)
• Eating ALL of the fruit
• Going on more walks

It's pretty amazing how these small changes make a huge difference in how my mind and body function. Beginning in college, I started to be more aware of what I was eating and why. Late in high school, I was eating because I was nervous, sad, happy, frustrated, tired, awake, bored, busy...you get the idea. I had no concept of portion control and found myself nearly 30 pounds overweight for my 5 foot 3 inch frame. Something clicked during my freshmen year of college and by simply paying attention to how much I ate and exercising more regularly, I lost 20 pounds by the time I returned for my sophomore year.

When Brad and I moved to Tokyo, my weight fluctuated a bit during the first year as I learned more about Japanese food (and stopped trying to find super familiar/unhealthy foods to comfort me in my fog of new-country confusion). Eventually, I settled into a healthier routine and learned a lot by simply observing how the Japanese ate. They enjoyed every morsel and, thanks to chopsticks, took smaller bites. Desserts, if there were any, were dramatically less sweet than what I was used to. Often times dessert was a few simple slices of apple or a cup of tea. Getting away from ending a meal with dessert helped me drop another 10 pounds during our time in Japan.

Fast forward to my second year back in the United States post-Japan: I was becoming desensitized to sugar. By that I mean that I went from being stunned at how sweet American desserts were to not noticing the difference at all. It scared me. I started putting on more weight, feeling more emotional ups and downs, stressed and constantly exhausted. I was in the middle of all this sugar-induced junk when Jacqueline Smith approached me about taking her course, Go Sugar Free.

I know. Going completely sugar free sounds terrifying for most of us. It was for me too. Would I have to give up baked goods like warm chocolate chip cookies right out of the oven? That seemed like a pretty massive sacrifice. As I learned more about GSF, I realized that Jacqueline has built a program that, instead of being all or nothing, is easily tailored to fit what you need to feel your best. During the course itself, I was about 95% sugar free. I lost 2 inches from my waist, my skin cleared up dramatically, I started sleeping more soundly and felt a more consistent amount of energy through the day (without the help of coffee). It was amazing.

I still try to eat a GSF-friendly diet the majority of the time but I don't beat myself up for occasionally enjoying a sweet treat because that's what works for me. For some, saying goodbye to sugar all together is what makes them feel like the healthiest, happiest person they can be. That's the beauty. It's all up to you.

Another piece of the puzzle is refined grains. They often lead to similar negative symptoms sugar is responsible for, so learning more about grain options is another huge part of the GSF course.

Thanks to GSF, I have learned to think more creatively about the recipes I already use. This Peach BBQ Sauce, for example, has all the important ingredients when it comes to BBQ sauce but is sweetened with dates rather than brown sugar. I've also begun using honey and maple syrup (sparingly) whenever possible. Rather than feeling tied down to a "diet", I actually feel a sense of freedom. I can enjoy the foods I love because I know more about how to make them healthy for me.

Now for the big news: thanks to high demand, Jacqueline has added a Fall 2014 course (which was not on her original schedule) and registration starts TODAY. To help demonstrate how easy it is to eat GSF-friendly foods without feeling deprived, I'm going to post recipes here that are sugar and refined grain-free during the registration period! That means that if you register for the course, you'll already have a few recipes on hand to get you through. Oh, and did I mention that Jacqueline has a Recipe Library that is chock full of amazing GSF recipes and you have lifetime access after taking her course? Yes. It's as great as it sounds.

If you're ready to learn more about Go Sugar Free, you can click here to read about Jacqueline, the course itself, and the positive changes you can expect to see in yourself. I strongly suggest finding a buddy to take the course with you, so if you have a friend or family member who might be interested get them to sign up as well!

If you're interested in finding out more about Jacqueline's philosophy but aren't ready to commit to the GSF course, I urge you to get her eBook, 5 Easy Ways to Look Radiant Tomorrow Morning, and Don't Waste Produce (DWP) Checklist (this is a HUGE help when it comes to no-waste meal planning and encouraging the consumption of more fresh, whole foods).

*This post contains affiliate links. All opinions are my own.

Date Sweetened Peach BBQ Sauce

Makes 2 1/2 cups

Total time: 1 hour 10 minutes

Ingredients

• 2 cups sliced peaches (fresh or frozen)
• 1/4 cup tomato paste
• 1 white onion, diced
• 2 large cloves of garlic
• 2 teaspoons garlic salt
• 2 teaspoons black pepper
• 1 tablespoon Worcestershire sauce
• 5 Medjool Dates, halved and pitted
• 2 cups water

Instructions

1. Combine all ingredients in a medium, heavy saucepan over medium heat.
2. Bring to a boil then reduce to a simmer and cook, uncovered, for 30 minutes. Keep an eye on the liquid levels. It should reduce by about 1/3 but not more than that.
3. Remove from the heat.
4. Using an immersion blender, blend until completely smooth.
5. Return to the medium heat and cover with the lid slightly ajar. Cook another 10-15 minutes.
6. Taste and adjust seasonings as needed.
7. Transfer to an airtight container and use within 2 weeks.

Notes

Worcestershire is one of those tricky ingredients that has a teensy amount of sugar in it but it almost a necessity when it comes to BBQ. There are recipes out there so you can make your own if you really don't want the added sugar. Also, you could use a combination of soy sauce and some of the spices typically used in Worcestershire sauce as a substitute.

Red White & Blue Prosecco Sangria

Ah, Sangria. It's the perfect way to refresh on a hot afternoon and an ideal cocktail to serve to guests. I love how Sangria leaves room for creativity. Red wine, white wine, and even sparkling wines make the perfect base. From there, you just need to add something sweet along with some fruit. It all comes together perfectly every time. This Prosecco Sangria is quite possibly the most refreshing sangria everrrrrrr. Just throwing that out there.

This time of year, something light and bubbly fits perfectly into any celebration. Here, I've used white peaches, blueberries and strawberries. Instead of adding anything sugary, I simply smashed an entire peach with the small bit of bourbon the recipe calls for, then poured it through a strainer into a pitcher. This recipe makes enough for 4-6 people but it is very easy to double or triple if needed.

If you've got some extra Prosecco lying around but perhaps a different variety of fruit, give it a try and use this recipe as a guide. It is extremely adaptable!

And with that I wish you all a happy and safe 4th of July weekend!

Red, White & Blue Prosecco Sangria

Serves 4-6

Total time: 5 minutes

Ingredients

• 1 cup bourbon
• 1 lemon, juiced
• 5 ripe (but not too ripe) white peaches, 1 left whole, the rest peeled and thinly sliced
• 2 cups strawberries, quartered
• 1 cup blueberries
• 1 bottle Prosecco, thoroughly chilled

Instructions

1. Peel the peach that remained whole.
2. In a large bowl, combine the bourbon and the whole peach. Mash the peach with the bourbon and pour through a fine mesh strainer over a large pitcher, using a spatula to press all the liquid out.
3. Add the remaining peaches, the blueberries and strawberries to the pitcher with the peach bourbon.
4. Cover with plastic wrap and let sit for 2-3 hours.
5. Just before serving, pour the Prosecco and lemon juice into the pitcher and stir gently to combine.
6. Serve immediately.

Notes

The level of sweetness in the recipe relies on the sweetness of the peaches you're using. If you find they are not as sweet as you'd like, feel free to add a little maple syrup to the peach bourbon mixture (I like it for the flavor and how easy it is to mix into a drink vs. honey).

Dry Rub Recipe + Grilled Boneless Pork Loin Chops

We have been doing a lot of grilling this week. The temperatures climbed quite high in the beginning of the week making any sort of cooking in the kitchen completely miserable. Today is pleasantly cool which is a relief because I'm spending the entire day working on recipes for project I'm doing with United Noodles in Minneapolis. Lots of Japanese food happening today! But before I delve into a day of recipe testing, I want to share this perfect 4th of July recipe with you. It's really two recipes in one so it's twice as nice! If you're grilling this weekend, you're going to want this all purpose dry rub recipe that works for more than just pork loin chops. From fish and chicken to pork and beef you'll be rubbing everything with this flavorful, easy rub that you can make with spices from your pantry.

I started making this rub a few years ago. Initially we only used it on chicken drumsticks but I quickly found that it tasted great on just about anything. You can also vary the recipe depending on your taste preferences. More heat? Add a little more chili powder. Smokier flavor? Add more cumin and use smoked paprika instead of regular. My favorite dried herb to use is oregano but you could easily substitute anything from dried thyme to basil or even rosemary. Then you just mix it all together and store it in an airtight container to use as you please!

Let's talk about pork chops for a minute. I tend to shy away from cooking pork chops just because they tend to dry out and have a flavor slightly resembling cardboard. Are you a little skiddish around pork chops too? Please tell me I'm not the only one. Luckily I have some good news: pork chops can be juicy, delicious and flavorful! There are two important steps to making a perfect grilled pork chop: 1) BRINE. Do not, under any circumstance, skip this step. It adds flavor and helps the chop retain its juices during grilling. 2) DRY RUB. Yep. That layer of flavorful seasoning is crucial and helps create a flavorful crust and locks in and enhances all that tasty pork flavor.

I used boneless pork loin chops here but you could do this with bone-in pork chops as well. I made some simple cornbread muffins (from a box...gasp!) and a simple salad of sliced cucumbers, tomatoes, and a vibrant vinaigrette made with plenty of fresh basil, dill and lemon thyme. Oh, and lots of feta. Don't forget the feta.

Alright, enough talking. On to the recipe!

Dry Rub & Grilled Pork Chops

Serves 4

Total time: 30 minutes

Ingredients

For the dry rub:

• 2 tablespoons brown sugar
• 1 1/2 tablespoons kosher salt
• 1 1/2 tablespoons cumin
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 1/2 teaspoons chipotle chili powder
• 1 1/2 teaspoons dried mustard powder
• 1 tablespoon olive oil (for use just before rubbing)
• 4 boneless pork loin chops about 1 1/2 inches thick
• 2 tablespoons kosher salt
• 1 tablespoon sugar
• 2 quarts water

For the pork loin chops:

1. Combine all the ingredients except the olive oil in a small bowl.
2. If not using right away, transfer to an airtight container and store in a cool place (the fridge is great) for up to 3 months.
3. Fill a large bowl with 2 quarts water.
4. Add the salt and sugar and stir until dissolved.
5. Place the pork loin chops in the bowl and let sit for 1 hour at room temperature.
6. Remove the pork chops from the brine and pat dry with paper towels.
7. Put 2 tablespoons of the dry rub in a small bowl with the 1 tablespoon olive oil.
8. Use your fingers to massage the rub all over the pork loin chops. It may not seem like enough but a little goes a long way!
9. Preheat a charcoal or gas grill to medium-high heat. If using charcoal, put your coals on one side of the grill leaving the other half as your cool side. If using gas, only light one side of the grill.
10. While the grill preheats, make a tin foil tent large enough to cover the pork chops. Alternatively, you can use a roasting pan.
11. Place the pork loin chops directly over the heat source on your grill. Grill for about 3-4 minutes per side or until you see nice grill marks.
12. Move the chops to the cool side of the grill and cover with your foil tent. Allow the chops to cook for 10-15 minutes or until an instant read thermometer reads at least 145 degrees Fahrenheit.
13. Serve with a fresh veggie salad and cornbread!

10 Summer Cocktail Recipes

Summer is in full swing which means BBQ parties, pool parties, impromptu cocktail parties and lots of reasons to try new cocktails recipes! To make summer cocktailing a little easier for you, I've put together a list of my 10  summer cocktail recipes from Set the Table. TEN cocktail recipes all in one place. Just for you. That's a good reason to say 'cheers'!

Whether you're hosting an Independence Day bash or just need some cocktail ideas in your back pocket for last minute gatherings, this list has you covered. 

1. Meyer Lemonade with Roasted Strawberries. Because how could you not love this vodka-spiked beauty?

2. Summer Sipper. Orangey, basily, gin-y. Those are all valid words on Fridays.

3. Campari Basil Mojito. Vibrant red with bursts of basil leaves.

4. Sweet & Spicy Thai Pineapple Cocktail.Sweet pineapple with a little heat from some red pepper. Classic Thai flavors transformed into a beautiful cocktail.

5. Pimm's & Ginger Beer. The classic herbal flavor of Pimm's is kicked up a notch with spicy ginger beer. Cool and refreshing.

6. Basil Gin Fizz.  This is one of the most pinned cocktail recipes on the site. A classic gin fizz is given a summery lift with fresh basil leaves and a hint of honey.

7. Prosecco Float with Raspberry-Thyme Sorbet. This cocktail is perfect for a last minute get together. Just have a bottle or two of prosecco on hand in the fridge and a pint of my raspberry-thyme sorbet in the freezer and you've got everything you need!

8. Boozy Creamsicle Shake. A childhood classic made for adults. This Creamsicle Shake (which can be made boozy or not) is a great way to cap off a fun day at the lake.

9. The Smokey Spicy Lemon. This cocktail is based on a favorite recipe of mine from way back in the day on Tokyo Terrace: The Spicy Lemon. This pretty cocktail is sweet, sour, and has a hint of smokey spice from chipotle powder.

10. Pineapple-Coconut Mojito. This refreshing twist on a mojito is all things summer. Fresh pineapple, coconut rum, and zingy mint leaves make this a must-make for summer!

There you have it! Ten perfect summer cocktails.

Have a safe, fun, sunburn-free summer!