Lime Mint Watermelon Fresca with VOSS

by Joanne on May 7, 2017

I’ll be completely honest, I’m not a fan of drinking the required amount of water throughout the day. What is it? 8 ounces a day?  Well, I looked it up and according to the Mayo Clinic, the average requirement of FLUIDS per day for women is 9 cups or 2.2 liters.  The 8 glasses per day was a reference point, easy to remember and when coupled with other fluids (let us not forget certain foods with high water content e.g. watermelon) the 9 cups was easily attainable.

If you’re not big into downing all that water, think about something with flavor.  Enter VOSS water of Norway in the new lime mint flavor.  It’s a sparkling alternative to flat water. I was recently sent 2 bottles to sample and I’m head over heels about the fresh, crisp flavor.  It’s just as healthy as drinking filtered tap water, maybe better.   VOSS water is considered Artesian water from Norway, naturally filtered and protected from pollutants.

VOSS, the company:

Team “VOSS” are committed to environmental sustainability and have adopted a holistic approach to bringing their products to the market without disturbing the resources from which they originate. As a socially responsible company, they are dedicated to providing access to clean water, sanitation, and hygiene to such areas which are challenged in accessibility to said areas, such as Sub-Saharan Africa.

Check out their site for the sponsored products to make our world better.

The VOSS Foundation has funded 154 clean water access points and 467 sanitation facilities in 7 countries changing the lives of over 100,000 people.

Back to my sample of lime flavored sparkling water.  Sparkling water is one of the fastest growing categories in the beverage market.  According to a national survey by Toluna Quicksurvey, 58% of Americans are focusing on healthy lifestyle choices as warmer weather approaches.   61% try to drink more water to help with weight loss.   VOSS sparkling water flavors are lined up and ready for the rush.  Flavors include Lime Mint, Lemon Cucumber and Tangerine Lemongrass.   All natural, unsweetened with ZERO calories and packages in distinctive glass bottles (who wants plastic any way?!).

After you’ve enjoyed sipping a bit of the sparkling water, you might be ready to experiment. Here is a recipe by Dara Lyubinsky, Co-Founder and Chef at The Gather Group.

Makes 1 Cocktail

  • 1/2 cup VOSS Lime Mint Sparkling Water
  • 1 cup seedless watermelon chunks
  • 1/2 lime, juiced
  • 2 mint leaves
  • 1 TBS Agave Nectar (I used honey)
  • 1/4 cup tequila

Combine the VOSS, watermelon, lime juice, mint leaves and agave or honey in a blender on high until frothy.  Fill a highball glass with ice and add tequila.  Pour the VOSS mix over the to, stir. Garnish with watermelon slice, lime slice and a mint leaf.

This went down waaayyy tooooo easy! So good. Still drinking it. Making more. OMG!

Support VOSS at facebook.com/vossworld and twitter.com/vosswater

 

Lime Mint Watermelon Fresca with VOSS
 
Prep time
Total time
 
Refreshing and fruity. This cocktail goes down just a bit too easily so BEWARE!
Author:
Recipe type: drink
Cuisine: Mexican
Serves: 1
Ingredients
  • ½ cup VOSS Lime Mint Sparkling Water
  • 1 cup seedless watermelon chunks
  • ½ lime, juiced
  • 2 mint leaves
  • 1 TBS Agave Nectar (I used honey)
  • ¼ cup tequila
Instructions
  1. Combine the VOSS, watermelon, lime juice, mint leaves and agave or honey in a blender on high until frothy.  Fill a highball glass with ice and add tequila.  Pour the VOSS mix over the to, stir. Garnish with watermelon slice, lime slice and a mint leaf.

Joanne

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Mushroom Tart

by Joanne on April 29, 2017

Years ago, we hosted a holiday party and I made a wild mushroom tart.  It was filled with assorted wild mushrooms and it was delicious.  I love mushrooms.  As a vegetarian, they often make an appearance in many homemade dishes.

Nutritional benefits of mushrooms

  • high in antioxidants, selenium, vitamin D, folate.
  • 8oz of grilled portabella mushrooms and 8oz of shiitake mushrooms provide 3 g of fiber to benefit the digestive system reducing risk of heart diseaase.
  • Fiber, potassium and vitamin C for a healthy heart. The mushroom stem is a good source of beta-glucans and chitins (dietary fibers) which can lower blood cholesterol as well as curbing appetite.

One cup of chopped or sliced raw white mushrooms contains:   15 calories, 0 grams of fat, 2.2 grams of protein, 2.3 grams of carbohydrate, including 0.7 grams of fiber and 1.4 grams of sugar.

Vitamins and minerals:   Rich in B vitamins (riboflavin (B2), folate (B9), thiamine (B1), pantothenic acid (B5), and niacin B3). Mushrooms are also the only vegan, non-fortified dietary source of vitamin D. Several other minerals such as selenium, potassium, copper, iron, and phosphorus, are available in mushrooms.

Since I’ve peaked your interest in mushrooms but you’re still not sure how you are going to enjoy that gray-ish colored little fungi which is notoriously grown in…. well, you know, here is a recipe for you. Make sure to clean the gills from the mushroom.  Those gills are the “nose hairs” of mushrooms (sorry…this is food post isn’t it???) and collect the dirt.

Mushroom Tart (with some variations for you)

Ingredients:
Crust:  1 ¼ c flour, ½ tsp salt, 1/2 cup (1 stick) chilled butter, and 2 TBS ice water.
Filling:

  • 1 cup water
  • 1 oz dried porcini mushrooms
  • ¼ cup olive oil (or butter)
  • 10 oz crimini or button mushrooms
  • *Instead of dried mushrooms, I used fresh 14 oz baby bella sliced, 3.5 oz shiitake sliced. You don’t need the water if using fresh.
  • ¼ cup minced shallot
  • 2 TBS brandy (or sweet white wine)
  • 2 TBS chopped fresh herbs
  • 2/3 cup Gruyere cheese (or Asiago)
  • ¾ cup heavy cream (I used 8 oz Neufchatel cheese)
  • 2 large egg yolks
  • 1 large whole egg.

For the crust:   Using a food processor, blend the flour and salt. Cut in the chilled butter to make a coarse meal then drizzle in the ice water until a dough ball forms. Flatten to a disk, wrap in plastic wrap and chill 30 – 40 minutes.

Roll out dough on a floured surface to a 12” circle and put into a pie pan. With the extra overhanging crust, fold up to make extra thick on the edge. Return to fridge to chill for 30 minutes.

Preheat oven to 375 F.  Line crust with foil and bake for 15 minutes. Set aside.

Filling:

If using the dried mushrooms, boil the water then add the porcini. Remove from heat and allow to rehydrate in hot water for 30 minutes.  Spoon from the water but retain that water for extra flavor.  Coarsely chop the porcini.

Heat oil in a large skillet over medium high heat. Add the porcini and the crimini (or button), sprinkle with salt and saute for 10 minutes.  *If using fresh mushrooms, start at this point with the oil and saute as above.

Add the shallots and saute for 2 minutes. Add brandy or wine and if using dried mushrooms some of the reserved water from boiling but don’t pour in because there will be grit at the bottom. Simply spoon water in.  Cook until most of the liquid is absorbed, about 3 – 5 minutes. Mix in 1 TBS herbs, stir and cool.

Oven should still be at 375 F.  Sprinkle 1/3 of the cheese into the partially cooked crust. Cover with mushroom filling.

Whip the cream (or the Neufchatel cheese) with the eggs plus 1 TBS herbs and pour over mushrooms.  Top with remaining cheese.

Mushroom Tart
 
Prep time
Cook time
Total time
 
Savory, nutritious and well worth the effort. Have fun making and eating this dish.
Author:
Recipe type: Entree
Cuisine: American
Serves: 1
Ingredients
  • Crust:  1 ¼ c flour, ½ tsp salt, ½ cup (1 stick) chilled butter, and 2 TBS ice water.
  • Filling:
  • 1 cup water
  • 1 oz dried porcini mushrooms
  • ¼ cup olive oil (or butter)
  • 10 oz crimini or button mushrooms
  • *Instead of dried mushrooms, I used fresh 14 oz baby bella sliced, 3.5 oz shiitake sliced. You don’t need the water if using fresh.
  • ¼ cup minced shallot
  • 2 TBS brandy (or sweet white wine)
  • 2 TBS chopped fresh herbs
  • ⅔ cup Gruyere cheese (or Asiago)
  • ¾ cup heavy cream (I used 8 oz Neufchatel cheese)
  • 2 large egg yolks
  • 1 large whole egg.
Instructions
  1. For the crust:   Using a food processor, blend the flour and salt. Cut in the chilled butter to make a coarse meal then drizzle in the ice water until a dough ball forms. Flatten to a disk, wrap in plastic wrap and chill 30 – 40 minutes.
  2. Roll out dough on a floured surface to a 12” circle and put into a pie pan. With the extra overhanging crust, fold up to make extra thick on the edge. Return to fridge to chill for 30 minutes.
  3. Preheat oven to 375 F.  Line crust with foil and bake for 15 minutes. Set aside.
  4. Filling:
  5. If using the dried mushrooms, boil the water then add the porcini. Remove from heat and allow to rehydrate in hot water for 30 minutes.  Spoon from the water but retain that water for extra flavor.  Coarsely chop the porcini.
  6. Heat oil in a large skillet over medium high heat. Add the porcini and the crimini (or button), sprinkle with salt and saute for 10 minutes.  *If using fresh mushrooms, start at this point with the oil and saute as above.
  7. Add the shallots and saute for 2 minutes. Add brandy or wine and if using dried mushrooms some of the reserved water from boiling but don’t pour in because there will be grit at the bottom. Simply spoon water in.  Cook until most of the liquid is absorbed, about 3 – 5 minutes. Mix in 1 TBS herbs, stir and cool.
  8. Oven should still be at 375 F.  Sprinkle ⅓ of the cheese into the partially cooked crust. Cover with mushroom filling.
  9. Whip the cream (or the Neufchatel cheese) with the eggs plus 1 TBS herbs and pour over mushrooms.  Top with remaining cheese.
  10. Bake for 30 to 40 minutes.

Bake for 30 to 40 minutes.

ENJOY!

Joanne

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Thank you Chef Dennis: The Best Tiramisu Ever

April 23, 2017

We hosted a pulled turkey party recently, kind of a last minute thing.  As I was snooping around Facebook, something caught my eye.  Chef Dennis K Littley posted his legendary tiramisu recipe.  It looked easy and OH SO GOOD!  For his original recipe, check out his site.  Tiramisu recipe here.   You will need:   9” […]

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Boston 2017

April 19, 2017

This race was #7 consecutive Boston run.  I put in the miles but not the hills nor the speed work so my confidence was lacking to the point of not wanting to run.  The weather looked good and I had a friend to run with this year so there really was no excuse. As usual, […]

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Pumpkin Donuts

April 1, 2017

If you have never made donuts, this is a great beginners recipe.  So easy, no fail recipe for pumpkin donuts.  You just need to pick up a special donut baking tin for shaping.  If not, you can use standard muffin tins and make aluminum foil hole makers but you won’t get a uniform donut shape.  It’s […]

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Maple Coconut Macaroons

March 24, 2017
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Last December was not the most festive time of the year for me.  It was when I broke my wrist which among other things, put a huge damper on my holiday baking.  It was during that time when Bobs Red Mill sent a surprise:  Cake in a Crate.  This is a truly novel idea of […]

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