One of the very talented cooks I have the pleasure of working with created this recipe. She follows other cooks from her homeland on social media and became fascinated by the “powders” that are quite popular with Polish cooks at the moment. When I was developing a recipe for Strawberry Soup, she excitedly told me her idea for a mint powder and immediately we began to explore.
The mint powder recipes I am familiar with are usually used in Indian cooking and don’t include sugar. There also are lots of recipes on the internet for Mint Sugar, which is great for sprinkling on top of fresh fruit or to rim cocktail glasses. This method creates something in between the two, and is perfect for my Strawberry Soup. It’s also great for salads and, of course, over chocolate ice cream.
In Hamptons Entertaining there is a fantastic recipe for Seared Scallops with Watermelon and Papaya that was given to me by Kara Ross (you’ll find it on page 35). Adding this Mint Powder is a great way to update the recipe for the coming summer. If you love to cook, you know that one of the best parts of summer is having a bounty of fresh herbs at your fingertips. Mint is an absolute favorite of mine and it grows like a weed in my garden during summer. I’m so excited to have a new, creative way to add it to my summer menu.
Of all my “happy places” around the world the one I’ve visited the most this year is the One&Only Palmilla in Los Cabos, Mexico. Situated on the shore of the Sea of Cortez, where golden desert sands meet shimmering azure waters, once you have visited, you will long to return. The service and cuisine are exceptional and it seems the entire staff is on a quest to exceed its guests’ most grand expectations. It was there, my husband and I chose to spend a romantic weekend.
While the resort offers a range of first-class excursions, from chartering the resort’s yacht for a romantic dinner to cooking lessons on a local farm, it is the beach that lures me back. One of the few swimmable beaches in the entire region, it’s here I paddled with big wave surfer, Laird Hamilton, and took home the idea for my Turmeric Tonic recipe.
This stay will not be as active as my last visit, for sure. My husband and I are seeking a little down time, a bit of romance, and a chance to focus on one another without the distractions of our everyday life. We begin our day in the spa with a cardio workout that prepares us for the hard-to-resist culinary offerings, followed by a private yoga session with Devi. After a soothing sauna and refreshing shower we delight in a delicious lunch of guacamole, assorted ceviches, and house-made chips. We dine al fresco on the lawn, at the cliff’s edge overlooking the water, our bathing suits concealed under our clothes.
After lunch we take a leisurely walk to the beach where we nestle into one of the well-appointed cabanas. A staff member arrives with a bucket of ice filled with water bottles and a small spray bottle of water scented with the resort’s signature fragrance for refreshing face and body. The fan above us starts to move, creating a gentle, cool breeze. We swim, read, talk—and talk. It’s so nice to have this time together, uninterrupted and unhurried. We both fall into a trance, holding hands, as we gaze out to the sea.
Soon we are invited to order cocktails and refreshments, but we prefer to visit bartender Alfredo Ontiveros Flores at the beach bar. We like to watch his artful preparation of our favorite cocktail, the Serrano Margarita, and to chat with him about all things Palmilla. Inspired by and named for the chile pepper that is native to the region, Alfredo has developed a perfectly balanced cocktail. His secret? It’s called Tajín Clásico, a Mexican seasoning of chile, sea salt, and lime juice used to rim the glass and dust the garnish. I share my version of the cocktail below.
After our visit with Alfredo, the sun begins to set and it’s time for a short siesta in the cabana before we prepare for the events of the evening.
I have a lot of “happy places” around the world, but the newest one on my list and perhaps the resort I’m most obsessed with at the moment is the One&Only Palmilla in Los Cabos, Mexico. It is situated at the edge of the Baja Peninsula, overlooking the most breathtaking turquoise waters, and the service and cuisine are unparalleled. It was there, on Global Wellness Day, that I found myself doing shots with big wave surfer Laird Hamilton. No, not the mind-numbing tequila kind! After a day of paddling with Laird and a killer XPT workout with his beautiful wife, Gabrielle Reece, we shared some delicious and healthful shots of turmeric.
Turmeric, a rhizome similar to ginger, has been used for centuries in Ayurvedic medicine, most often in its dried and powdered form. Recent studies show that one of this golden spice’s active ingredients, curcumin, is a powerful anti-inflammatory, making it the perfect remedy for everything from cranky knees to eczema. It’s an especially welcome elixir after a very active morning. Some physicians believe turmeric may help in detoxify carcinogens and that the benefits of consuming this golden powder may extend to mental health.
A sprinkle of black pepper can enhance the body’s absorption of curcumin by as much as 2000 percent, while consuming it with healthy fats (like those in coconuts) helps curcumin be absorbed directly by the bloodstream.
My friends at Pamilla shared their ingredient list and here’s my take on the wellness shot, one I’m going to enjoy on especially active days.
This year my family and I celebrated Thanksgiving in the rather exotic locale of Morocco. We knew in advance that a traditional turkey dinner would not be on the menu, so we decided to have a post Thanksgiving–inspired dinner at home when we returned from our trip.
The delicious Pharsi squash that inspired my Pumpkin Granita is the same one I used for this recipe. It’s simple, yet has all the flavors of Thanksgiving and pairs deliciously with a tart cranberry sauce and turkey breast.
Our Thanksgiving trip inspired the table setting, which began with my antique Richard Gnori plates. They are certainly Moroccan-inspired and created the perfect backdrop for this dish.
As the amber leaves of autumn dress the trees the air begins to cool and the ocean chills, yet there is warmth everywhere. The air is gentle against the skin and the water reflects a paler sky.
In the Hamptons, people begin to move at a slower pace, and there’s space to be more present, more connected. The bounty of autumn begins to flourish with fruits and vegetables that will carry us into the holiday season. Pumpkins have ripened after happily bloating under the summer sun. Orange, green, white and yellow pumpkins abound in whimsical shapes that made my mind reel. But on this day, I am searching for a sweet pumpkin—one destined for a terrific pie recipe shared by a friend.
The Green Thumb in Water Mill is my first stop, where I chat with Johanna Halsey, whose family has owned the farm since the mid-1600s. She points out a pumpkin she calls pharsi squash. It’s so beautiful, with a pale peach rind and distinctive stem, I am not sure if I want to display it or cook it! This particular pharsi squash evolved when Joanna’s brother returned from Nepal with seeds from the round, green pharsi squash native to that country. Once planted, the Nepalese pharsi cross-pollinated with our beloved heirloom Long Island cheese pumpkin to produce a variety that’s unique to the Halsey farm. I took one home for my pie.
The sweet flavor and creamy texture of the pharsi squash inspired me to go back the next day and pick up a few more for an early Thanksgiving celebration. One for another pie, of course, and the other to serve as both a puree to cradle leftovers and this granita, which I layered over a tart, frozen vanilla yogurt, my husband’s favorite treat!
Chili tastes are highly personal, and this recipe is one I developed for my family. We don’t eat red meat often, but we certainly do appreciate the overall depth of flavor pork and beef can add to a dish. What gives this Turkey Chili its distinct flavor and aroma is an infusion of Lapsang souchong, sometimes referred to as smoked tea. Its leaves are smoke-dried over pinewood and its distinctive flavor creates a smoky chili that is usually only achieved with beef, pork or ham hocks. It’s a leaner, more healthful chili, an amalgam of styles, with tea for complexity, spices for kick and lots of beans. Some chili aficionados will say the flavor of a good chili is all about cumin levels, others believe it’s all about the heat. In our home, the success of this one pot meal hinges on the tea and its beguiling smoky aroma.
Chocolate is nature’s way of making up for Mondays and this smoothie is my way of starting the week off right. It is a sublime chocolate experience without any of the guilt, adapted from No Sweeter Than the Ripest Cherry, a comic-book/cookbook written and illustrated by the talented raw-food chef Suzie Bohannon. I received this seasonal, fresh food–inspired recipe book as a gift while staying at The Ashram retreat in California.
The vanilla, almond, and cacao make this smoothie a delicious family favorite, but it’s filled with healthy ingredients, too. The addition of chia seeds adds fiber, protein, calcium, and Omega-3s. A dash of E3Live (a nutrient-dense organic algae in powder form) and maca powder (from a radish-like root that grows in the mountains of Peru) raises this drink to super-food status.
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We’ve all heard about the benefits of eating a small amount of dark chocolate, but cacao—chocolate in its raw, unprocessed state—is filled with natural antioxidants that may benefit your heart health and increase longevity.
My dad was well known for his one-liners, riddles, and corny jokes. He especially liked rhymes. Perhaps one of the most recognizable expressions, “an apple a day helps keep the doctor away,” is one I heard often. He loved the way it rolled off the tongue and he loved apples! This sage advice was almost always followed by tales of my father’s youth during the depression, when fruit (if it wasn’t growing in your own backyard) was quite expensive and hard to find. It seems he and his friends knew where the apple sellers picked up their fruit and the routes they took via hired carts back to the city. Knowing that these gentlemen were charging prices well above the market rate, the boys positioned themselves in nearby trees and would swoop down on ropes to “swipe” a few apples, guilt free, as the carts passed.
As I’ve mentioned in previous posts, my dad was the procurer of all the wonderful and deliciously healthful things that entered our home—and that was especially true when it came to apples. Finding the sweetest apples, the tartest in the bunch, and everything in-between was an art to him. My father would tell me that apples were plentiful in pectin, and contained the fiber that reduces blood pressure and glucose levels. He talked about boron, a mineral found in apples, and its importance to bone health, and how apples are nature’s toothbrushs. Apples are low in calorie density, so you can eat big portions, as much as you like, and enjoy them in a variety of ways.
It’s no wonder I fell in love with this breakfast treat I discovered while staying at the Ashram retreat in California. It’s adapted from No Sweeter than the Ripest Cherry, a comic-book/cookbook written and illustrated by the talented raw-food chef Suzie Bohannon. Nut milks have become very popular because they are high in protein and low in sugar—and since they’re lactose-free, many people prefer them to cow’s milk. They’re also very easy to make at home, as proved by the recipe below.
Much more than a passing food trend, kale is here to stay. This wintery vegetable (a member of the cabbage family) is everywhere and I can’t get enough of it. Kale salads began popping up on menus about five years ago and remain very popular. Why do we love them? We’ve all read about the health benefits, and we know they’re delicious, but another reason is that kale holds up so well after the salad is dressed. In fact, kale salad benefits from being dressed at least an hour in advance of serving, and the sturdy leaves will become more tender if you “massage” them with the dressing of your choice. Kale won’t wilt or discolor within hours as some lettuces can, which is why I love making this salad in big batches so I can enjoy it over the course of several days. A small portion with a soup serves as a quick and healthful dinner; a full portion serves up a satisfying lunch.
There are a number of different types of kale available. I prefer to use curly kale in my salads because I like the ruffled edges and its peppery bite; other types of kale are lacinato, or dinosaur kale, red Russian, and redbor. Select whichever type looks best in the market.
As a New Yorker, springtime meant waiting with anticipation for the first blades of rhubarb or ramps, but since living in Florida I’ve discovered the many tropical treats that ripen right about now, like mango. It’s sweet, fragrant taste inspired this recipe and the juicy mango cubes give this salad its tropical flair. Kale pairs very well with fruit, no matter what the season.
Be sure your fruit is ripe, has a full, fruity aroma, and is slightly soft to the touch but not mushy. If your mango is firm, you can accelerate ripening by placing it in a paper bag overnight. The chia seeds add a boost of fiber, protein, calcium antioxidants, and omega-3s, making this salad a nutritionally balanced meal.
Yield: Makes 1 1/2 cup dressing and four salad servings
If there’s one thing I love more than a good book it would have to be a good book party! It’s so much fun creating invitations, cocktails and a themed décor to bring a well-told story to life. Many years ago in New York City my friends and I created a book club that met bi-monthly. We took turns hosting and were tasked with finding a restaurant that would best match the theme of the book. Members had to arrive in costume (so much fun!) and come to the table with a question for the group. Many years later I joined a similar book club in Palm Beach, and the parties were hosted at our homes. It was through our mutual passion for books and girls nights out that Daphne Nikolopoulos and I became fast friends.
It was such an honor to host a party in celebration of Daphne (writing as D.J. Niko) and her new book, The Oracle. She is a real girl’s girl, a devoted friend, mother and wife—and I often think she’s part super woman as well. Daphne collaborated with me on both Palm Beach Entertaining and Hamptons Entertaining while serving as editor in chief of Palm Beach Illustrated and acting as editorial director of the Palm Beach Media Group. On the side, she has written three thrillers and a work of historical fiction under her pen name. Did I mention that she wrote her own cookbook as well and still finds time to dress up as Captain Purplebead to read to her children’s first grade class during literacy week? Super woman.
Another interest that binds us is our passion for cooking (yes, she also blogs!). Since I hadn’t read her new book yet, I asked Daphne for a list of ingredients I might want to include in a cocktail and styles of food that would help create a sense of place for our guests as they listened to our talented friend Margaret Luce perform a reading from The Oracle. What came to mind immediately for Daphne was a name for the cocktail, Apollo’s Nectar, followed by musings on thyme and wild flower–scented Greek honey and fresh pomegranate. That’s when the party began to take shape, and here’s how the story unfolded:
Invitation: Using the create your own design feature on Paperless Post and the cover image from Daphne’s book, it was simple to craft an invitation and send it out in an environmentally responsible way via email.
Attire: Cocktail attire, jacket for men, tie optional. Of course, if this were my book club I would have requested ancient Greek–inspired clothing.
Décor surprises: Since this party is all about The Oracle, stacks of books were certainly in order, as were a few strategically placed vases in a variety of shapes, resembling stones one may have found at the Temple of Apollo at Delphi, an archaeological site in Greece where Apollo was said to have slain the dragon that guarded the area.
Flowers: Wild flowers grow throughout the mountains of Delphi and it seemed appropriate to add small bunches to each of the vessels scattered throughout the living room and powder room.
Music: I’m really having fun with Sound Cloud for my parties! It’s so easy to find a playlist and just as simple to create your own. Here’s a little Turkish Lounge Music I played while we mingled. I used an Apollo’s Nectar playlist during the book signing, then segued back to the lounge music mix.
Signature Cocktail: My recipe for Apollo’s Nectar was inspired by one of my favorite Jean-Georges cocktails, and incorporating Daphne’s preferred Greek honey made it fun and easy to come up with a delicious libation to greet my guests.
Hors d’Oeuvres: Some were passed and most were stationary so guests could still enjoy light bites during our reading. There was an assortment of items to choose from and something for every diet: cheese-stuffed dates; spanakopita triangles (a play on the theme and the final book in her trilogy); chopped Greek salad served in double old-fashioned glasses (with and without cheese); pearl couscous with lamb bites; mini falafel in pita with tzatziki sauce on the side; savory, rice-stuffed mini grape leaves; and hummus with pita chips and spiced olives.
Party Favor: Each guest went home with a signed copy of The Oracle, and a week later everyone received a photo from the evening, a note of thanks for celebrating The Oracle with us, and a prophecy, which in ancient Greece was a revelation of events to come, and in Palm Beach is simply an invitation to another gathering.
