Spring hasn’t officially started until I enjoy my first handful of fresh berries at the farmers market. Nothing compares to those tiny, heirloom strawberries or plump, just picked blueberries… It’s easy to get carried away and take home several pints of fresh berries.
The catch is, the berries are fresh and they don’t last very long. But there are a couple of ways to help keep your berries from going moldy.
1. Cook’s Illustrated recommends you wash your berries in a solution of 3 cups water and 1 cup white vinegar for at least 30 seconds. Then rinse. Line your salad spinner with three lines of paper towels, place the rinsed berries inside, and spin the berries until completely dry.
2. Harold McGee from the New York Times recommends you place your berries in a very hot bath (water that’s not boiling, but close) for 30 seconds to kill any mold spores.
If you have ample storage space in your refrigerator, you can spread the berries out on paper towel lined cookie sheets so that the berries aren’t touching. Alternatively, if you have a small refrigerator, you can store the berries in a paper-towel lined covered container with the lid partially askew. I have a small salad spinner that’s perfect for this purpose as well as drying fresh herbs.
These patties are so delicious you won’t want to wait til Meatless Monday to enjoy them.
- 1 T olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 large carrots, grated
- 1 yellow squash, grated
- 1 zucchini, grated
- 1 t salt
- 1/4 t freshly ground black pepper
- 1/4 C canned pinto beans
- 3 T flour (or gluten free flour substitute), and additional for dusting
- 1 1/2 C rolled oats
- 2 T chopped Italian parsley
- 1 whole egg
- 2 egg whites
- 1 t paprika
- 10 oz. mushrooms, chopped
Heat 1 teaspoon of olive oil in a frying pan over medium high heat. Add onion and reduce heat to medium. Saute the onion for 2 minutes, then add garlic and saute for 3 more minutes. Add carrots, squash, and zucchini and cook for 3 minutes until soft. Put the mixture in a large bowl. Heat 1 teaspoon of olive oil in the frying pan over medium heat, add mushroom and saute for 3-4 minutes until slightly browned. Add to the mixing bowl. Mix all remaining ingredients except flour and let sit for one hour at room temperature. After one hour, add 3 tablespoons of flour and mix thoroughly. Divide the mixture into six portions and form each into patty. Lightly dust the patties with flour. Heat the remaining oil in frying pan over medium high heat. Cook the patties for 3-4 minutes each side or until golden brown.
About 170 Kcal each
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Summer is coming. Be ready for it.
- Sculpt your muscles.
- Torch body fat.
- Strengthen your core.
Get the body you want in 2012. Memorial Day is fast approaching, and the HardCore Method will get you ready to rock your bikini.
Special introductory rate of $15 (reg. $30) for new participants.Order tickets now via Eventbrite:
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This 50-minute semi-private class consists of high-intensity full body functional movements and high repetition weight training combined with cardio intervals for a stronger, leaner body.
- Strengthen your core.
- Tone your muscles.
- Torch excess fat.
Bikini Bootcamp is designed to get you to and keep you in swimsuit shape all year round. Expect a workout that you’ll love to hate.
Brave the bootcamp, not the weather…
The HardCore Method offers semi-private classes in a boutique training facility so that you get all the energy and group support of a bootcamp in a comfortable indoor setting.
The exclusive small-class format provides you the attention and feedback from a watchful certified trainer. Your trainer will make sure you execute each exercise correctly, push yourself to your limits, and get results!
There are a lot of great programs that make Smartphones the perfect running partner, such as Runkeeper. But if you don’t use an iPhone or Android (or you’re just getting lousy reception), there are online resources that can help take the mystery out of your last trail run. Enter your starting address, zoom in, and plot your course, and walkjogrun.net will let you estimate your distance covered, speed, and even calories burned as long as your route is visible via satellite or documented. On my last Mt Tam run, my iPhone and AT&T logged me in as covering 3 miles over almost two hours of running due to spotty coverage whereas I covered more than 7.
This soup derives its silky texture to potato and not cream, so it’s low-fat and indulgent!
- 1 teaspoon unsalted butter
- 2 leeks, white parts only, well-washed and chopped
- 1 head cauliflower, broken into florets
- 1 medium all-purpose potato, cubed
- 6 cups chicken stock
- Freshly ground white pepper
- 1/2 cup 1 percent low-fat milk (optional)
- fresh parsley (garnish)
Warm the butter over medium-low heat in a large saucepan. Add the leeks and, stirring frequently, allow them cook slowly for 10 minutes. Do not brown.
Stir in the cauliflower, potatoes, and stock. Season with the salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes, or until the vegetables are very tender. Remove form the heat and allow to cool slightly.
Transfer to a blender or a food processor fitted with the metal blade. Process until smooth. Transfer to a clean saucepan and place over medium heat. Bring to a simmer. Taste and adjust the seasoning. If the soup is too thick, thin with water, or your choice of low fat milk, soy milk, or almond milk. Top with parsley.
One cup has approximately 90 calories when made without milk, soy milk, or almond milk.