Thursday, May 28, 2020

This Isn't Your Standard Lemonade

And that's because the second ingredient is cilantro! Brittany Wood Nickerson, who wrote the new cookbook The Herbalist Kitchen, came by Tonia's Kitchen to talk about her Cilantro Lemonade. And while standard lemonade is quite refreshing, it's not known for its cleansing properties.  This drink, on the other hand, is very healthy and can work as a gentle detoxifier. By the way, it also tastes great! Learn more at Brittany's website:

Yield: about 3 cups

1 bunch cilantro (about 2 cups packed)
¼ cup freshly squeezed lemon juice (from 1–2 lemons)
2 tablespoons raw honey
¼ teaspoon salt
2 cups water

Combine the cilantro with the lemon juice, honey, salt, and water in a blender and purée for 3 minutes. The drink will be a rich green color with a beautiful white foam on top. I enjoy drinking the lemonade as it is, with the cilantro pulp, but you can strain it through a sieve or tea strainer before serving, if you like. It will keep in the refrigerator for up to 3 days.

Cilantro for Gentle Cleansing
You can drink cilantro lemonade on a daily or weekly basis to stay cool in hot weather or to support liver and digestive function and gentle detoxification. It also makes a nice seasonal tonic to help the body transition from colder to warmer weather.

“Excerpted from Recipes from the Herbalist’s Kitchen, © by Brittany Wood Nickerson, photography by © Alexandra Grablewski, used with permission from Storey                                                                   Publishing.”

Wednesday, May 27, 2020

Mmm...Ice Cream Off the Grill

Yes, we said grilling ice cream.  On the surface, it would seem to defy logic, but Andrew Schloss and David Joaquim, who wrote the cookbook Fire It Up, came by Tonia's Kitchen to talk about how to do it. They say you take VERY cold ice, probably right form the freezer, and place it between two cookies.  Put some sugar on the outsides of the cookies, and place the sandwich on a hot grill.  So here's how this works, when you place something cold on the grill, it stops the heat at the surface, and that heat takes some time to rebuild.  It will not melt the ice cream between the cookies, it'll simply toast everything together. Try it as a dessert with your barbeque.  It's delicious!

Tuesday, May 26, 2020

Want Some Coffee Honey?

When we think of honey, we probably think of how well it goes with tea first. But Dawn Combs, who wrote the new cookbook Sweet Remedies, stopped by Tonia's Kitchen to talk about her coffee-infused honey. She told Tonia it's very scientific and full of flavor. It's one of her many honey based drinks and spreads that Dawn creates through her restaurant and collective in Marysville, Ohio called Mockingbird Meadows. While she says there are many different honeys she sells, the coffee infused one just can't be beat! Find out more about Mockingbird Meadows at her website here

Monday, May 25, 2020

Need Help With Your Allergies Honey?

It's a honey of a cure! Harnessing the power of raw can prove an effective fighter in the battle against seasonal allergies. Dawn Combs, who wrote the book Sweet Remedies stopped by Tonia's Kitchen, to talk about her findings on raw, local honey and how effective it is in fighting seasonal allergies. She says the key here is to make sure the honey is as raw as possible, meaning it can't be heated in any way. Try it out and you might find it's way more potent as a allergen fighter than the remedies you might find in a drug store.

  • 1 part dandelion root powder
  • 1 part eleuthero powder
  • 1 part nettle powder
  • 1 part orange peel powder
  • 1 part wild yam root powder
Honey spread
  • 5 teaspoons powdered herb formula
  • 1/4 teaspoon raw pollen
  • 1 cup raw honey
  1. Stir the powdered herb formula and raw pollen into the raw honey
  2. Keep in a cool, dry area. Lasts indefinitely
  3. Enjoy 1-3 teaspoons daily.

Friday, May 22, 2020

Grill Your Dessert

To be specific, a fresh grilled fruit dessert that's the perfect end to any cookout. Jamie Purviance, who wrote the cookbook Weber's Ultimate Grilling, stopped by Tonia's Kitchen to talk about a simple, fresh but incredibly delicious grilled pineapple and blueberry dish. Jamie told Tonia it's a point of pride to do an entire multi-course dinner on the grill, and this certainly helps finish things off. You can use a little rum to give it a kick. People at your party will be amazed at how it tastes!

12 ounces fresh blackberries (about 2 2/3 cups), plus a handful more for garnish (optional)
1 tablespoon sugar
1 tablespoon water or rum
1 teaspoon fresh lemon juice
2 tablespoons raw shelled pistachios (optional)
4 peeled, fresh pineapple slices, each 1 inch thick and cored
Canola oil
4 large fresh mint leaves, very thinly sliced (optional)

In a food processor combine the berries, sugar, water, and lemon juice and puree until smooth.  Do not overprocess or you’ll break up the tiny seeds, which can be bitter. Using a rubber spatula, force the puree through a fine mesh sieve set over a bowl. Discard the seeds. Cover and refrigerate until ready to serve

If using the pistachios, in a small skillet over medium high heat, stir the pistachios until they are lightly toasted, 1 to 3 minutes. Transfer to a cutting board, let cool, and then chop finely. Prepare the grill for direct cooking over medium heat (350° to 450°F).

Cut each pineapple slice into six equal chunks and thread them onto four skewers, dividing them evenly and making sure the flat side of each chunk faces out for optimal grill marks. Brush the pineapple chunks lightly with oil.

If using bamboo skewers, cut eight small pieces of heavy duty aluminum foil. Wrap each piece around the ends of the skewers so they don’t burn while grilling. Brush the cooking grates clean.

Place the skewers over direct medium heat and grill, with the lid closed, until the pineapple is well grill marked and warm, 5 to 10 minutes, turning a couple of times to mark both sides. Remove from the grill.

Serve the skewers with the blackberry sauce. Top with the whole blackberries, if using, and sprinkle with the mint and pistachios, if using. Serve right away.

The photo credit is Ray Kachatorian, and the credit line is: Excerpted from Weber’s Ultimate Grilling © 2019 by Jamie Purviance. Photography © 2019 by Ray Kachatorian. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.