Blueberry Lemonade Soda

Blueberries are in full swing! I decided to a little easy and light this time around since the last few posts have been kind of complex. Sometimes these delicious berries get a little "sad" looking and not appealing at all, but they are still quite tasty. So here's a recipe you can utilize to get rid of all those wilted looking blueberries.

Besides cooking all the time, I do like venturing into beverages once in a while; and I'd like to talk today about making your own soda. Most soda's you get in the store contain a little less than 10 tsp of sugar per 12oz - that's a lot! I'm not a soda drinker by any measure; I used to be though. I've discovered if you go heavier on the flavor and use fresh ingredients, you don't have to have as much sugar. This recipe cuts sugar in half and uses raw sugar instead of the manufactured/processed white sugar.

As I was able to reflect removing soda from my life, I realized that I drink a lot of seltzer water and club soda because, lets face it - who doesn't like the fizzy bubbles? So, I've been experimenting with different carbonated beverages, or sodas if you will.

The idea of soda is pretty simple to adapt and simplify. It;s really just some kind of simple syrup (I find citrus to be the best thing here) and club soda. However, I like using the flavored seltzer waters for a little extra something-something.

You can add more lemons into this recipe for an extra zip, or even substitute with any single citrus or combination of citrus.

Anyway


Simple Syrup (Lemon)

Ingredients: 

2 cups sugar (raw preferably)
2 cups water
6 lemons (zest and juice)

Directions: 

1. Zest and juice lemons and put into a pot
2. Add sugar and water
3. Bring to a simmer then let cool
4. Store in refrigeration 

Cool. Now we are ready to make some awesome soda! The method that I'm using here is called muddling but, if you don't like a garnish in your drink. Add a pint of blueberries to the previous recipe to make it a cohesive syrup. Simmer for 15 minutes, and strain.



Blueberry Lemonade Soda

Ingredients: 

3 Tablespoons simple syrup (lemon)
15 Blueberries
12 oz Club soda
16 oz glass
1/2" of crushed ice in the bottom of the glass
Ice cubes

Directions:

1. Put berries and crushed ice in bottom of glass
2. If you have a muddler, I suggest you use the back end of a wooden spoon (as shown below)
   
3. Crush the berries until there are no more whole berries left. 
4. Add ice and fill to the top
5. Add simple syrup
6. Top off with club soda 

Springtime Bean Stew with Shaved Asparagus and Fennel Salad

So, earlier this week I found myself in the middle of Mother Nature’s “doom and gloom.” You know, one of those days where it’s cold and rainy outside and you simply crave the warm spring sunshine. These days usually consist of me cleaning out the fridge and making some kind of soup or stew concoction; and this day wasn’t any different!

After gathering up random odds and ends, I decided that the only answer on that frigid spring day was to make a stew. There’s simply nothing like being warmed from the inside out with this plant based protein. But, if you know me, that is nearly not enough – it’s got to be extra special nice. So what better to top the stew with than a shaved vegetable salad? Nothing.  So, without further to do, I present the following recipe.

Aduki Bean Stew garnished with a shaved fennel and asparagus salad... ENJOY!

Stew:

Ingredients:

1. 2 cups carrot (diced)
2. 2 cups onion (diced)
3. 2 cups celery (diced)
4. 2 cloves garlic (minced)
5. 2 Tablespoons olive oil
6. 1 cup white or blush wine
7. 16 cups stock (vegetable)
8. 2 bay leaves
9. 6 dashes Tobasco
10. 1lb 12oz canned tomato (whole or diced)
11. 500g Aduki bean (rehydrated)
12. 1 bunch cut asparagus stems (save heads for salad) cut on bias
13. 4 cups (packed) fresh spinach
14. 1.5 Tablespoon sea salt
15. 2 Tablespoons pepper

Directions:

1. Use large pot over medium heat. Once hot, add oil.
2. Combine ingredients 1-4 in a pot. Cook until onions are translucent. Stir occasionally.
3. Deglaze with wine (add to pot and allow to reduce slightly).
4. Add ingredients 7-11 and bring to a simmer for 1 hour (or until beans are tender).
5. Add asparagus and spinach. Stir in to stew.
6. Use salt/pepper measurements, or season to taste.
7. Stew is ready when asparagus becomes tender and spinach is wilted.

Salad:

Ingredients:

1. 1 Head fennel (shaved)
2. ¼ Red onion (shaved)
3. 1 Bunch of remaining asparagus heads (from previous stew)
4. Zest 1 lemon
5. 1 Lemon skinned and cut thin (cut in half from top to bottom, lay flat part down, slice thin)
6. ¼ Cup fennel greens (green part of fennel that looks like dill)
7. ¼ Cup parsley (chiffonade)
8. 1 teaspoon grated ginger
9. ½ teaspoon salt
10. 10 Grinds fresh pepper
11. 1 Tablespoon Olive oil

Directions:

1. Shave ingredients on a mandolin (or slice thin if you have the knife skills to do so).
2. Combine all ingredients in bowl and toss to incorporate.
3. Let marinate for about an hour before serving.