NiteSweatz

Chef Michelle McKenzie | Recipes for Healing 2

Admin — Mon, 28 Jul 2008 21:36:48 +0000

RASPBERRY MERINGUES WITH CRÈME FRAICHE & SUMMER BERRIES

MAKES APPROXIMATELY 10 MERINGUES Light as air, only slightly sweet and topped with fresh berries, this is the perfect summer dessert.

INGREDIENTS

about ½ cup powdered sugar for baking sheets
6 large egg whites, at room temperature
1 ½ cups organic sugar
Pinch of sea salt
1 tablespoon raspberry vinegar
1 teaspoon vanilla extract
3 cups crème fraiche
½ pint organic raspberries (see Note below)
½ pint organic blackberries (see Note below)

NOTE
It is best not to wash berries as they become water-logged, quickly losing their flavor and vitality (not to mention leak their precious color all over the plate and this white dessert). Instead, just be certain to purchase organic berries and pick them over for any signs of spoilage. Store berries in an airtight container lined with a paper towel in the refrigerator until ready to use.

DIRECTIONS

1. Preheat the oven to 200°F. Line several baking sheets with parchment paper or Silpats, (French nonstick baking mats), and sift powdered sugar evenly over the top. Set baking sheets aside.

2. Mix together vinegar and vanilla in a small bowl and set aside.

3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt until they begin to form soft peaks.

4. Increase speed of mixer; whisking constantly, slowly add sugar a heaping spoonful at a time, until all has been incorporated and mixture is firm enough to hold stiff and glossy peaks. Make sure the mixture doesn’t go beyond the moist, glossy stage, or it will become dry and separate.

5. Add raspberry vinegar and vanilla mixture to the egg whites and whisk until evenly distributed.

6. Pipe or spoon small (about 3 ½ inches in diameter) mounds of the meringue onto baking sheets, spacing mounds about 1 inch apart. Use the back of a large spoon to make little “nests” in which the crème fraiche and berries may rest. Be sure not to make them so deep as to touch the baking sheet. Dust the mounds with lightly with powdered sugar.

7. Bake meringues until completely dry to the touch, about 2 ½ hours. You will know they are ready when they lift easily – without any sticky resistance – from the baking sheet (I like to use a large offset spatula). The meringues should not brown.

8. Transfer baking sheets to a wire rack to cool completely, possibly overnight. Carefully ease the meringues off the parchment. Store in an airtight container up to 3 days. These meringues are very delicate, so handle carefully.

9. To serve, whip crème fraiche until it holds soft peaks. Place a heaping tablespoon of the whipped crème into each “nest” and sprinkle with fresh berries. Serve immediately.

Chef Michelle McKenzie | Recipes for Healing

Admin — Mon, 28 Jul 2008 21:27:42 +0000

SUMMER FARMSTAND VEGETABLE & QUINOA SALADWITH MOLE PUREE & AVOCADO

4-6 servings - This interesting grain salad is great as a supper side to meat or fish, but also serves as a hearty vegetarian dish on its own and a fabulous break from the typical lunch box sandwich. Actually a seed rather than a grain, quinoa is readily available in most supermarkets or health food stores. Not only is quinoa high in protein AND fiber, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids, especially lysine, which is essential for tissue growth and repair. Additionally, quinoa features a host of other health-building nutrients. The mole puree is not necessary, but adds depth and complexity to the dish – not to mention, serving chocolate along aside ANYTHING is a good way to get kids (including the grown-up variety) to eat such a healthy, fiberful meal without fuss!

INGREDIENTS

1 cup dry quinoa, rinsed until water runs clear and drained in a fine mesh strainer
1 ¾ c water or stock
3 large multi-colored sweet peppers, such as purple, red and orange, cut into ¼” dice
3 ears fresh summer corn, shucked, rinsed, and kernels removed
1 pint Sungold tomatoes, halved
1 medium red onion, finely chopped
Sea salt to taste
¼ cup extra virgin olive oil
1 tablespoon freshly squeezed lime juice
½ cup finely chopped fresh cilantro or micro cilantro greens
Mole puree & sliced avocado for serving

DIRECTIONS

1. Bring water or stock to a boil in a small pot. Reduce heat and keep at a simmer until ready to use.

2. Rinse the quinoa: pour the grains into a fine-meshed strainer set over a large clear or white bowl and run water over it. Swish the grains around with your hand. Raise the strainer. If the water is clear and there are no bubbles, no more rinsing is needed. If the water is cloudy or sudsy, first check the grains closely and remove any twigs or other foreign matter. Return the strainer to the bowl and fill it with clean water. Rub the grains gently against the strainer. Lift the strainer and empty the bowl. Fill with fresh water and repeat until the water remains clear and there are no bubbles on the surface. (Red and black quinoa may bleed color, not to be mistaken with dirt or other impurities.) Allow quinoa to dry in strainer.

3. Toast rinsed and dried quinoa in a small saucepan (whatever you would use to cook rice) on medium-low heat, stirring constantly with a wooden spoon until a nutty aroma leaves the pan. Once the grain smells toasty (about 2 min or so), carefully pour the hot water slowly into the pan with the quinoa (do this slowly or it will boil over). Add a good pinch of sea salt. Reduce to a simmer over low heat, and cook for approximately 15-17 minutes, until water is absorbed. Fluff with a fork. \

4. Fold in another pinch of sea salt, chopped vegetables, extra virgin olive oil, lime juice and cilantro. Adjust seasoning if necessary.

5. Serve warm or at room temperature along side the mole puree and slices of avocado.

NiteSweatz Visits the Cancer Wellness Center

Admin — Mon, 21 Jul 2008 20:48:31 +0000

A Day with the Women of the Cancer Wellness Center

I recently spent over four hours with the greatest group of inspirational ladies and wanted to share my experience with all of you.

I was invited to speak about NiteSweatz in the Wellness Center of Piedmont Hospital’s Cancer Center. When I arrived I was greeted by such a warm and inviting group of not only employees but also the ladies that were there to hear about NiteSweatz wicking sleepwear and apparel.

Doctors are asked to leave their white coats at the door, to ensure an immediate feeling of warmth and love surrounding you in an otherwise sterile, medical environment.

Many women and men undergoing chemotherapy have found NiteSweatz apparel as a source of comfort to one of the big side effects of chemo… hot flashes and night sweats. This is why Carolyn Helmer asked me to stop by and bring awareness of our unique product line to these women so they can be comforted during this not so comfortable time in their lives.

After my product demo and a chat about me and birth of the NiteSweatz wicking sleepwear concept, I was able to meet and talk with many of the 25-30 ladies and hear about their individual journeys.

One lady confided in me that she had just picked up her wig and this was her first public appearance wearing it (I couldn’t tell it was a wig!) and told her, I was her new best friend, she said!

We were able to give away 5 sets of NiteSweatz as door prizes and the first lady who won was so excited (of course because it was NiteSweatz) but also because she had never won anything before in her life. We used her as an example that her life/luck is changing! She is a winner!

Some had just begun their journey with cancer and then there were some who had come out on the other side and were able to lend support to the others, truly special group of ladies devoted to lifting each other up, no matter what their stage.

Our lunch was prepared by one of the wellness center’s master chefs. She created a delicious all natural, locally grown vegetarian meal for us that as filling, satisfying, tasty and HEALTHY!! As she explained what she had prepared for us, she also gave us nutritional tips and education of why she combined certain foods etc.

I could eat like that everyday - Maybe someday…

The afternoon spent at the Wellness Center made me so incredibly grateful for my own health, but also grateful to know that there is a place to go for support, guidance, education and fun for all of us in the Atlanta area undergoing treatment for cancer.

To learn more about the Cancer Wellness Center at Piedmont go to:

Piedmont Cancer Connection