I’m in the midst of building a better me (gluten-free and lower sugar) — but that is a hard road most days, because I’m a chocoholic. Luckily the VP gang and I all received big boxes, chock full of avocados from So Cal Avocados. Delicious good-for-you-fat, avocados, that help lower blood pressure and bad cholesterol while boosting your good cholesterol.

That extra creamy fat-feel on your tongue can also translate into less fat on your thighs too, because when you replace other fatty food cravings during a dietary change, with avocado, your body feels more satiated — leaving you less likely to binge. And avocados are fiber-licious, helping you to feel fuller and aiding in your body’s digestion. Not only that,  but these little alligator-skinned beauties are like nutrition bombs – packed with potassium and vitamins A, C, E, and K.

California Girl — Avocado Love

Growing up in Southern California, you get your share of citrus fruits and avocados and of course, those things from childhood hold special memories, usually that cannot be recaptured. Until I received this box of avocados, I thought that was true of the alligator pear. I have such distinct memories of sitting on the back step of my grandparents’ house when I was five and eating the most delicious and fresh avocado of my life. My grandad took my out there for a little chat.

My mom had just had my youngest sister. We were staying with my grandparents until mom was ready to travel to Kentucky, where Dad was being stationed, after our return to the states from Germany.  As is probably true of any five-year-old with a new sibling, I was a little too rambunctious and loud, and my granfather decided to take me outside to  give my mom and the new baby a little quiet resting time. We walked around out back and over to the avocado tree and gramps picked a few avocados and put them in a bag. He then, grabbed one that he’d picked a few days earlier, feeling it for ripeness as we sat down together on the back step. He pulled out a pocket knife and began to cut the avocado in half. I sat mesmerized. I thought it was amazing that he had this pocket knife at the ready and was surprised at the vibrant, smooth-looking green inside that bumpy purple-black skinned avocado.

My grandad and me.

Grandpa set one-half  down on his thigh and the other, he carefully sliced lengthwise, slipping a long thin piece out for me to try. I was nervous — I’d never eaten avocado before (even though my mother loved them) but I took the slice from my grandfathers’ hand. He smiled down at me and wordlessly took a piece for himself and popped it in his mouth. It felt slick in my hand, like a slippery bar of soap but I wanted to share this with my grandpa. I took a big bite and the creamy texture hit me first, then the vibrant buttery, woodsy, almost nutty flavor took hold, slightly sweet in its finish. I must have smiled as I put the rest in my mouth, because grandad smiled back and handed me another slice.

We sat out on the back step, eating our avocado together, mostly in reverential silence, for the avocado and for the still quiet time with each other. When we finished, grandad took the seed into the house, rinsed it and set it on a paper towel for grandma to stake with toothpicks and let it take root in a jar of water later, throwing the emptied skins away. Then he washed his hands and we took a little walk around the complex my grandparents’ managed, under the shade of its’ big overgrown trees.

It was a wonderful moment in my life — something so simple as sharing an avocado and a walk. My grandfather could command respect and attention in a room when, and if, he needed to, but for the most part, he was a gentle, quiet man. It was moments like this one that made me love my grandfather so.

Avocados as an Adult

For a while after the avocado with my grandfather, I wanted to eat them all the time. But no avocado ever tasted as good as the ones with my grandad. I chocked it up to a special moment that could never be recaptured and mostly ate avocados only in guacamole as a young adult.

When I was pregnant with my son, my taste for the unfettered avocado returned and I enjoyed more than my fair share, sliced on chicken and bacon sandwiches, on the side of a burger and even in a milkshakes at a local Vietnamese restaurant called Yen Ha. But I was now living in Portland and our avocados were being shipped up to stores from California and Mexico via long haul truck. They were good but not like I remembered.

Then the glorious box of So Cal beauties hit my porch. I had my concerns, I could just see them, all mushy and bruised inside their box, having been dropped kicked one too many times by men in brown shorts. Plus, I like picking my own produce so I wasn’t sure that whatever they sent, would meet my standards.

Boy was I wrong!

My camera went Kaput -- I stole this photo from Diabetic Foodie.

So Cal Avocados

So Cal Avocados is a small family ranch in eastern Ventura County California that’s been farming food since 1935. They started out with dry goods like beans and barley and later made the move to citrus and nuts. In the sixties, they moved to avocados, growing several different varieties. Over the years the avocado market has shrunk to produce mainly Hass but So Cal Avocados’ Tierra Rejada Ranch still produces a variety and they ship straight from the orchard to your door.

When I opened my box of avocados I was stunned to find gorgeous looking avocados, packed carefully, along with a really handy sheet on the best tips for ripening and storing your avocados. I couldn’t wait for them to ripen and since there were several varieties in the box, they all ripened at different times, which meant we could indulge in avocados to our hearts’ content.

The first of the bunch we tried was a Fuerte, some say this is truly the best flavored avocado on the planet (until I got this box, I thought there was only one kind of avocado!) and I can’t say I disagree. Though it still has the creaminess you expect of an avocado, it’s not nearly as rich (less fat in this puppy!) and it has a wonderful peppery bite to it, that made it delicious, served sliced with fresh corn and red pepper saute and grilled steak fajitas.

Next was the Bacon, which was much less flavorful (not my favorite) but really creamy — this is the one I recommend eating in desserts like the chocolate pudding I’m giving you the recipe for below.

But the Hass, the Hass was exactly what I remembered all those years ago, sitting on the porch with my grandad. It’s not that I haven’t had a Hass since then, I’ve had plenty — but none ever tasted quite like this. The reason? The avocados since, have never been as fresh and unbruised as these that I received from So Cal Avocados. What you may not know, is that avocados don’t ripen on the tree, they mature on the tree but ripen only once they’ve been picked. Because So Cal picks by hand and then ships direct. You get the freshest possible fruit. Not one of these beauties had a single bruised or mushy spot to cut around — just beautiful, ripe, rich avocado in various shades of green.

Avocado of the Month

If you love avocados or if you live in a part of the country where they’re hard to come by, I highly recommend getting their avocado of the month boxes — 20 perfect avocados, ready to ripen in your home, along with 4 lemons  for $30 a month and FREE SHIPPING. If you check your local supermarket, even during Hass season, avocados can run sometimes $3 to $5 each in some parts of the country. It’s an insane deal and for WAY better fruit! One they can make because there’s no middle man — just direct from the tree to you.

So what does all of this have to do with my being a chocoholic and striving for healthier eating? Pudding. Creamy, smooth, rich, mousse-like dark chocolate, like velvet on your tongue but low in sugar and packed with great nutrition — and all because of the avocado. Win/Win/Win!

Dark Chocolate, Coconut Butter and Avocado Pudding

INGREDIENTS:

• 2 to 3 ripe avocados (Bacon or Hass are best for this recipe)
• 1/4 cup coconut milk
• 1/4 cup pure Coombs  Family Farms Grade B Organic Maple Syrup
• 1/3 cup dutch processed, dark cocoa powder
• 2 Tbsps melted Artisana Raw Organic Coconut Butter

 

Avocados for Beauty

You’ll find avocado oil in tons of beauty products on the market — that’s because vitamins A, C, E, and K  are nourishing and moisturizing. Well-known to improve skin texture as well as soothe hair follicles and scalp, avocado hair and face masks can be made at home with leftover or overripe avocados.

Add 1 mashed avocado (blended until smooth –you don’t want to be picking out avocado chunks from your hair later) to 1/4 cup of olive or coconut oil and 1/4 cup honey and watch how shiny and soft your hair becomes — you can use what’s left on your face to heal dry skin.  Leave the mixture on for 10-15 minutes and then hop into a warm shower rinsing your hair and face clean, for a healthy moisturized glow.

WIN FREE AVOCADOS!!!

All 12 VP Bloggers are sharing Avocado recipes with you this week. Visit our host page at Miss in the Kitchen to check them all out and to increase your chances of winning your very own box of pristinely fresh-picked avocados.

GIVEAWAY: 12 avocados of available varieties

For entries: Visit site, choose the avocado you would most like to try

Bonus entries:
● Follow SoCal Avocados on facebook
● On Twitter
● or subscribe to the So Cal Avo Enews emails

Image via Wikipedia

For those of you fairly new to this blog, you may not know, that I work as a full-time freelance writer, outside of this little cooking blog. As such, I am often called upon to review restaurants, books or movies.

Because of this, when I started GF over a year ago, I decided it would be EVERYTHING Foodie (from the rootie to the tutti — see the tagline above) and that means I will, from time to time post the occasional foodie movie or foodie book review. (These are also being compiled in the static pages on the site titled GrooVy Books and GrooVy Movies in the navigation.) Maybe, one day, maybe, GF will house the most comprehensive lists of both online.

I am also going to be moving my Portland area food reviews here to GF, so that locals (or those wishing to visit Portlandia) can read a review or two when they get the hankering to try something new. I hope you enjoy it, as much as I enjoy writing it all.

Below are two foodie movies I recently enjoyed (I can’t believe I missed The Ramen Girl when it came out (RIP Brittany Murphy.)

The Trip

RECIPE: Take one, Steve Coogan, having been asked by the Observer to tour the country’s finest restaurants, remove girlfriend who was supposed to accompany him and replace with best friend/comedic competitor and source of eternal aggravation, Rob Brydon — put them on a road trip across the English countryside and shake.

INGREDIENTS: Director — Michael Winterbottom, Starring — Steve Coogan, Rob Brydon

REVIEW: This dish may be best served if you have a taste for English comedy or a history with these ingredients (aka actors/director) but even if you aren’t well-acquainted with Coogan and Bryson’s work, it’s still really funny, in a wry self-deprecating way. There is, of course, loads of delectable food being served, tons of delightful banter and impressions, gorgeous scenery and some subtle commentary on the state of  ”too much/too fancy presentation in food today.

A TASTE:

The Ramen Girl

RECIPE: Take one young and unsure American woman and strand her in Tokyo, by having her boyfriend break up with and leave town. Whip into a frenzy, as she flails to find a direction in life. Add one tyrannical Japanese Ramen master begrudgingly agreeing to train her in the art of Ramen, blend with a language barrier and season with a pinch of adorable.

INGREDIENTS: Director —  Robert Allan Ackerman, Starring:  Brittany Murphy and Toshiyuki Nishida

REVIEW: Though I have read reviews that call this the “American Tampopo” — I heartily disagree. There are two women learning to make noodle soup — end of similarities. Brittany Murphy is charming and lovable, as usual, and the story uses noodle soup and her training as a vehicle for self-discovery– Tampopo on the other hand is most assuredly a food first. Even so, I loved The Ramen Girl for her as much for her confusion as her tenacity, I also felt this film summed up beautifully, in one line my entire philosophy when cooking — you have to cook with your heart, not your head.

BONUS: Tsutomu Yamazaki, the cowboy hat brandishing hero from Tampopo makes a cameo as the Grand Master of all Ramendom judging Murphy’s noodle soup to be good but lacking in restraint.

A TASTE:

Happy Watching!

Related articles

• My favourite film: Tampopo (guardian.co.uk)

Kashi sent me three cereals to try: Cinnamon Harvest, Berry Blossoms and Honey Sunshine.

A Few Disclaimers

Currently, (as you are all probably sick of hearing about) I’m going gluten-free, so I need to put a disclaimer here — these products are NOT gluten-free and as such were reviewed before I started my current program.

I should also say, that I don’t eat cereal much anymore but when I do, I either go for the honey-nut Cheerio-like genre (usually Barbara’s Bakery or Trader Joe’s) or, once every few years, I get a hankering for a super crappy sugared kids’ favorite like Lucky Charms or Count Chocula (I indulge these occasional crap-food outbursts, simply because, when I do, it’s never as good as I remembered and it usually only takes one bowl to put me right back on track!)

Photo courtesy of Cooking with Books (since my camera went down!)

One Winner Rises to the Top

The stand-out of the three, for me, was Cinnamon Harvest. I do enjoy the occasional shredded wheat and the bright cinnamon flavor in this cereal gave it a nice boost, one that I think helps the eater not to miss the more highly-frosted versions in this genre.

My son, however would have none of it. It’s my experience that most small children dislike shredded wheat and with my son having some textural issues with food, this was no surprise.

Two for Snacking

The next two cereals were nearly identical, Berry Blossoms and Honey Sunshine that Kashi touts as ”7 Whole Grain Cereal Squares,” but whose main ingredients are corn meal and wheat flour. The main difference between the two was the flavor (berry or honey). While the berry flavor was tartly sweet and the honey– mellow, what you mainly taste — when eating these with milk — is cardboard. The cereal also, unfortunately, gets soggy fast, increasing the ick factor and making any desirable flavor, non-existent.

The good thing about these two though, was that my son enjoyed them sans the milk. With the milk, he refused to eat them, but dry, he would happily chow them down, as a healthful, between meals snack alternative to crackers or something super sugary.

Clearly, if there is one I would recommend trying, it’s the Cinnamon Harvest — way more my speed.

If you have a favorite, low sugar, high-fiber cereal that’s great for kids or for snacking or if you just want a shout-out to the memorable cereal of your childhood, post it in the comments below.

P.s. Check out what Marnely at Cooking with Books did with her Kashi!

That was a lot easier before we had a rugrat. Now, our babysitting trades all want that day out, too (and they have family close-by that can manage their kiddos for the night.)

On Valentine’s Day morning, I set the table with a bouquet of red heart-shaped balloons and whip up some red velvet pancakes topped with mascarpone and little gummy hearts, then I turn the remaining batter into cupcakes with mascarpone frosting, topped with those same little gummy hearts from Trader Joes (fruit juice sweetened and nothing artificial.) The kiddo goes crazy for this tradition (and Hubsy and I love it too!) But that means any sort of one-on-one V-day fun, either has to be planned for another night (not really Valentine’s Day, then) or we make the best of things after sending the little man off to bed.

Cooking After-Hours

That means it’s after 8pm and I obviously want to cook something that tastes beautiful and is satisfying and romantic but I still wanna have some energy left for l’amour. How do you pull it off? With a wee bit of help from the freezer section, the skill of a perfectly cooked steak and a little flourish in the garnish department.

No matter what kind of cocktails you decide to have, I suggest getting a bottle of some juicy red wine to serve with this mouthwatering meat — some of my favorites are a good Barbara d’Alba or Sangiovese.

Steak: Cuts

You can use any cut of beef you prefer from the inexpensive skirt and flank to T-bone, and sirloin cuts all the way to NY York Strip and the tenderloin cuts like Chateaubriand and Filet Mignon.

I, of course, am a huge fan of the tenderloin cuts but since they’re more expensive (not as expensive as eating them out) if you want to save some dough, you could opt for a flash grill on a skirt or flank steak — even a lean sirloin can be wonderfully tender and delicious if not overcooked. (It’s the fat marbling that people rely on for a tender juicy steak — but it doesn’t have to be fat-laden to be good.)

Steak Prep: As You Like it

Though I know there are people who cannot stand any pink in their meat– I say that it’s really not steak unless you see some pink — if you prefer your steak well-done, do yourself a favor and opt for a less expensive cut of meat because otherwise you are just wasting your money. The more expensive cuts only pay off if you eat your steak, at the very least, medium.

For me, medium rare to rare (not blue mind you) is the only way to go to get that juicy, succulent flavor that has me salivating just thinking about it and my theory is — the rarer the meat the more raring to go your honey will be post meal time.

As far as what to season your steak with, that’s completely a matter of taste but, as is ALWAYS my mantra when it comes to steak — less is more. Less cooking, less seasoning, less fuss — more meaty flavor. I think the key to a great steak lies in the trinity that happens before it hits the pan — patting it dry, seasoning simply with sea salt and pepper (both sides) and the small nob of butter (1/2 Tbsp) that has been melted in your hot pan — and the resting after it leaves the pan.

Always make sure that your pan is hot (not smoking and butter not burning but hot) before adding meat to it, this will ensure that your meat cooks properly, that it browns well and that it doesn’t stick to the bottom of your pan. For a 1 to 1 1/2 inch thick steak, cook the meat for 2 minutes before turning, 2 minutes on the opposite side, then flip and cook for 1 more minute each side. Then, remove the meat from the pan and let it rest, sealing in the juices. If you have a thicker cut like Filet Mignon, the start is the same to get all those beautiful browned butter tones but instead of resting the meat at this point you would instead  finish your steak in a pre-heated 425 degree oven for 4 to 6 minutes depending on the thickness.

You can use a meat thermometer to gauge your meat’s doneness, but be sure to take it out a few degrees cooler as it will continue to cook as it rests. Here are some temperature guidelines for cooking steak to your desired level of donenes. All temps are measured at the core of the meat.

• Rare — (52 °C  or 126 °F) Browned outside with the center bright red and slightly warm.
• Medium rare — (55 °C or 131 °F) Browned with a pink to red center — warm center.
• Medium — (63 °C  or 145 °F) Browned and pink in the center — hot.
• Medium well done — (68 °C or 154 °F) Browned with a grayish brown to lightly pink  center– hot.
• Well done — (73 °C or 163 °F) Browned to slightly charred and grayish brown all the way through.

Ravishing Nigella is all dressed up!

Steak: Dress it Up with a Post-Marinade

There is one other way I like my steak — it’s a preparation my hubby made for me for the first time in 2010 (yes, The GrooVy Hubby can cook!), he got it from the fabulous Nigella Lawson‘s Nigella Express cookbook (a favorite of his, I suspect, for the ease of the dishes, as well as the dishy pics of the gorgeous Ms. Nigella herself.) She calls it Steak Slice with Lemon and Thyme and it tastes amazing over fresh arugula and a generous shave of parm or paired with pomme frites (fancy French-speak for fries.) The technique is simple in that you create a marinade of lemon, thyme and garlic for the steak to rest in, post cooking. The result is vibrant, juicy and packed with flavor.

Dine & Dash's Kickin’ Barbecue Style French Fries

Pomme Frites the Easy Way

Since the steak is going to take you about 15 to 20 minutes to prepare and you want this all to come together like clockwork, with as little prep and work as possible, I suggest grabbing a bag of Alexia Yukon Gold Julienne Fries. If you have not had these, you should give them a whirl (I did not get paid to say this nor did I get samples– I just like ‘em!) They’re organic and seasoned with sea salt, super easy and crisp outside with a soft potato-y inside– just the way a fry should be. And you can jazz them up the way Kristen over at Dine and Dish did for Alexia’s recent Reinvent a Classic Fry Challenge.

The fries take about 15-20 minutes in the oven, so pop them in before your steak hits the pan.

A Little Greenery

• 1 head of broccoli
• 1Tbsp of olive oil
• 3/4 tsp of sea salt

If you’re into veg– like I am– try tossing a cut up head of broccoli in a Tbsp of olive oil and 3/4 tsp of sea salt, then spread it out on a cookie sheet and throw it in the oven. Cook for about 8 minutes, until the edges of the broccoli get slightly browned and crisp. This is one of my favorite ways to eat broccoli.

Crimini mushrooms, red onion and Italian herb blend

Sauteed Mushrooms and Onions

• 1 small red onion, cut in half and thin-sliced
• 1 carton of crimini or button mushrooms, thinly sliced
• 1 clove garlic, smashed and minced
• 1Tbsp of oil (olive oil and left over steak pan oil/butter)
• 1/4 cup red wine
• 1 tbsp butter
• Season with sea salt and pepper to taste

Once your steaks are out of their skillet, resting, add olive oil to your pan (enough to bring the level up to 1 tbsp total) and bring it back up to temp, adding 1 minced clove of garlic, thinly sliced red onions and your thin-sliced crimini or button mushrooms. Saute until the onion begins to caramelize and the mushrooms brown around the edges. Then deglaze the pan with 1/4 cup of your red wine, moving the mushrooms and onions around in the pan to remove all the beef drippings from the bottom. Reduce heat to a simmer, to let some of the alcohol cook off. Then finish with 1 tbsp of butter, salt and fresh ground pepper once removed from the heat. You can serve the mushroom mixture atop your sliced steak or on the side with your broccoli for a savory addition.

Rogue's Oregonzola (made in Oregon)

Gorgonzola NO– Oregonzola Sauce

• 1tbsp butter
• 1Tbsp flour
• 1/4 to 1/2 cup milk or soymilk
• A palm-sized chunk of Gorgonzola (or my fav, Rogue Creamery’s Oregonzola cheese)

Once your mushrooms and onions are finishing and your fries and broccoli are nearly done baking, you can move on to making a quick roux. Melt your butter, a sprinkling of flour (about a 1 tbsp, or if you’re going gluten-free try arrowroot powder — but use half as much) and milk or soy milk, whisked to keep it from clumping or thickening too quickly.

Just as it’s beginning to thicken, add the crumbled Oregonzola cheese and continue to stir until smooth and creamy. Add a sprinkling of sea salt and/or garlic powder to round out the flavor. Taking care to not overheat the cheese or overcook the sauce. Serve the sauce immediately, either on the side for dipping your fries or drizzled on top, along with a sprinkle of chopped parsley, for a rich treat.

Steak a la' The GrooVy Hubby -- Yum!

Happy Eating and Happy Valentine’s Day!

Want more to choose from? Check out all three Four Course Valentine’s Menus put together by the Virtual Potluck crew:

Week # 1 

Week #2 

Valentine’s Day Recipes, Week #3: Four Courses with Virtual Potluck and Taste (groovyfoody.wordpress.com)

The four courses we’ve have paired here are easy for most anyone to make but still elegant and tasty. Sometimes simplicity is the key.

Each week, four of our 12 bloggers has put their best food forward as part of a 4 course “Lovers Feast” and what Valentine’s Day is complete without a TASTE-y libation? We teamed up with Otis over at Taste on The N8tion.com for custom cocktails to go with each course — they even whipped up some yummy non-alcoholic beverages for those of you who don’t imbibe (See week 1.)

BONUS: Here’s my favorite SNL sketch for this time of year, “The Lovers,” featuring Christopher Walken: http://www.nbc.com/assets/video/widget/widget.html?vid=275058

Final Valentine’s 4 Course Lover’s Feast Menu

APPETIZER: Milisa at Miss in the Kitchen serves up sensually Creamy Mushroom Egg Rolls

INTERMEZZO: Donna at Cookistry: Flowered Cheese Course (an array of tasty cheeses with a touch of romance)

ENTREE: Here on The GrooVy Foody: Steak Frites with Gorgonzola sauce, caramelized onion and sauteed mushrooms

DESSERT: Nelly at Cooking with Books brings sumptuous Hot Chocolate Poached Pears

Related articles

• Valentine’s Day Recipes with Virtual Potluck and Taste (groovyfoody.wordpress.com)
• Valentine’s Day Recipes Week 2: Four Courses with Virtual Potluck and Taste (groovyfoody.wordpress.com)

Carbs and Gluten

Besides cutting down on carbs, I’m also exploring the world of gluten-free food. While I do not have Celiac Disease (as many who go gluten-free do) I do feel like I might have a mild intolerance to wheat flour. This is an important distinction because those who are dealing Celiac have an autoimmune disease, not a food allergy, sensitivity or intolerance.

Fresh Veggies and. . .Chocolate?

We already eat plenty of fresh organic veggies in our household and pretty strictly use whole foods ingredients, but when it comes to sweets — I have a serious problem.  That’s why this new low carb, gluten-free lifestyle has been hard for me.

I have absolutely no problem tucking into a big salad — some homemade soup like curried carrot apple ginger, broccoli mint or butternut squash or eating broiled salmon topped with sautéed zucchini, tomato and mushroom and served with quinoa couscous and a large helping of wilted kale salad or roasted broccoli. This IS food I love.

But afterward, I crave something sweet and preferably chocolatey. Let me be clear here– I know chocolate is chock full of great stuff for you and packed with amazing health benefits but NOT when it comes loaded with sugar. So, I’d been making do with homemade hot chocolate, using Dutch cocoa, unsweetened soy, almond or coconut milk and a drizzle of honey.

But I was dying for snack– one besides a handful of almonds and a clementine. Something with a bite or chew or a crunch but something that felt distinctly naughty but most especially– chocolate-y.

Then Paleo People Granola showed up at my door — four bags of it, to be precise.

The Wait is Over

First, I should say, I’m NOT a granola person (no matter how many veggies I eat.) I like bacon and butter and chocolate– real chocolate — not those lame carob chips they stick into granola. Most granolas annoy me– they’re either too sugary sweet or they taste like cardboard. I enjoy a handful of trail mix from time to time– but it has to be the good stuff (no peanuts or raisins.) I prefer trail mixes with cashews, almonds, cranberries, cherries and of course, chocolate. But granola — Ugh! No way!

But then, the Paleo People offered to sponsor the VP bloggers in our efforts by sending us some granola. At first, I begged off, saying “Sorry, I’m going gluten-free,” but then Theresa at Food Hunter’s Guide said, “Perfect– it’s gluten-free.”

“Hmph” — no more excuse– I was in.

When I opened the box from Paleo People I was greeted with four 5 oz bags of granola. It arrived at 3pm — right between lunch and dinner. I was dying for a snack.

What flavors did they send? The requisite apple something, something with bananas (I hate those crusty banana chips!)– cappuccino (hmmm, interesting) What? Wait? What?! Cacao Nut — Cacao means chocolate. I tore into the bag — something was better than nothing. I popped a piece in my mouth, waiting for the cringe factor but then . . . bliss.

It was crunchy but not too crunchy, chewy but not raisin-y sweet and there was plenty of sweet and chocolate but not in a heavy corn syrupy way. This was awesome. This was the most awesome granola I’d ever tasted.

About this time the hubby barged in wanting to know what I gotten.

“Granola,” I answered between bites.

“Oh,” he said and turned to walk back out of the kitchen.

“No wait, it’s good. Come here, try the apple or the banana one.”

No way was he getting my chocolate.

I tore open the Cappuccino Crunch, while he eased open the Apple Crisp. The cappuccino was okay but it was no chocolate — maybe I’d gotten the only yummy bag in the bunch — but then, he smiled.

“Man, this stuff is good.”

“It is?!”

“Yeah, try some,” he held the bag out for me.

“Ok, but that will be your bag because you’re not getting any of my chocolate . . . Well, you can have a taste.”

The Apple Crisp was great for apple — I mean, the only apple I usually like is one from a tree– not in pies or cobblers and especially not in granola– but I liked this and he LOVED it.

We both adored the Banana Nut Crunch — just yummy banana flavor — none of the crusty enamel breaking, hard chips of banana.

Neither of us liked the Cappuccino but that’s probably because it tasted like Folgers to us and NOT cappuccino. But if you’re the kind of person who likes Americanos, I bet you’ll love this one.

The hubs was in love with the apple and I could not bear to part with my chocolate (though we both did attempt sharing with our son — who favored the banana.) All was right with the world.

Anyway, Paleo People saved me — just when I needed a fix, they swooped in with their delish granola treats and made it all better. I could do this low carb, gluten-free thing (at least until the granola gave out!)

(Psst! Paleo People, if you’re listening: Send MORE granola!!)

Paleo People Giveaway

If you’re going gluten-free or are one of the many people taking part in a Paleo Diet — you’ll LOVE Paleo People but even if you’re completely unfettered by issues with carbs or gluten, I think you’ll find Paleo People Granola to be a nutritious and healthful way to snack.

Paleo People Granola is filled with “the good stuff” like:

Nuts: almonds, brazil nuts, pecans and walnuts

Fruit: raisins, apples, bananas

Seeds: flax, sunflower and pumpkin

Other good tasting, good-for-you goodies: coconut oil, cacao nibs, honey, coconut and spices.

*Wanna WIN a four pack of Paleo People for yourself? Just comment below for your chance to win.*

Winner will be chosen at random.

*Wanna increase your chances of winning? Visit the Paleo People Host Page at Food Hunters Guide to Cuisine and find out how to enter to win on all participating Virtual Potluck Blogs.*

This product was sent free for review but as always, the opinions are my own.

WINNER: Marnely Rodriguez-Murray is the winner of the Paleo People giveaway entering for her best friend, who is pregnant! Congratulations Marnely and ultimately, Joella!

Will Ferrell and Rachel Dratch enjoying a Lover's Feast on SNL

As I shared with you last week, Virtual Potluck is coming together to show you how to make more than just reservations for Valentine’s Day this year. Each week, four of our 12 bloggers will be putting their best food forward as part of a 4 course “Lovers Feast” and what Valentine’s Day is complete without a TASTE-y libation?

So we teamed up with Otis over at Taste on The N8tion.com to make us custom cocktails to go with each course — they even whipped up some yummy non-alcoholic beverages for those of you who don’t imbibe (see week 1.)

About Taste on The N8tion

Taste is a new mixology show that features cool cocktails from the common guy. From the creative minds at N8tion.com, our resident “booze head” Otis showcases classic and not-so-classic cocktail recipes. Who is Otis???? We found him under a bar in downtown Atlanta nursing a Corona while holding a box of Krispy Kreme doughnuts. No seriously, after tending bars for countless college parties, he honed his bartending skills in local taverns on the nights he wasn’t moonlighting as a bouncer. Taste is a product of N8tion.com, an independent television and radio network founded by brothers Myron and Otis McDaniel.

This week’s participating VP blogs:

Check them all out and keep an eye out for next week’s last 4 course Valentine’s Day Menu.

APPETIZER: Tara at Foodie brings us Herbed Smoked Salmon Mousse Croûte — smoked salmon mousse on a grilled toast drizzled with white truffle oil and sprinkled with fresh herbs.

INTERMEZZO: Right here on The Groovy Foody look for Pomegranate, Beet Root and Blood Orange Savory Sorbet served with goat cheese, thyme and crushed almonds.

ENTREE: Susan at 30AEATS  Brings on a sexy, Creamy and Savory Fondue (using lobster and beef)

DESSERT: Theresa at Food Hunter’s Guide whips up a Chocolate Mascarpone & Amaretto Layer Cake

Valentine’s Day — synonymous with hearts and the color red.

It has a long history, steeped in blood.

Blood that runs through your veins, pumps from your heart, through your body, quickening your pulse, as your heart flutters and your skin becomes heated, flushed pink– maybe red, in anticipation of the touch of your loved one.

My favorite love poem is by Pablo Neruda.

I share it with you today, not only because it is utterly beautiful but because it speaks to the heart of the dish I have created for you this Valentine’s Day.

Salt Rose (or rose salt, as you like it.)

Sonnet XVII by Pablo Neruda

I do not love you as if you were salt-rose, or topaz,

or the arrow of carnations the fire shoots off.

I love you as certain dark things are to be loved,

in secret, between the shadow and the soul.

I love you as the plant that never blooms

but carries in itself the light of hidden flowers;

thanks to your love a certain solid fragrance,

risen from the earth, lives darkly in my body.

I love you without knowing how, or when, or from where.

I love you straightforwardly, without complexities or pride;

so I love you because I know no other way

than this: where I does not exist, nor you,

so close that your hand on my chest is my hand,

so close that your eyes close as I fall asleep.

This is the root of my dish. The deepest hues of red found in nature, imbue this dish with its ruddy stain and yet — I didn’t wish it to be sweet. Even with citrus and sugared beet and pomegranate, I wanted this dish to be like love — deep, sensual, sometimes dark, with a bit of a bite but paired always with the purity of something creamy, soft and pale in juxtaposition — like joy, like a new baby’s fragrant flesh, like the naiveté of a young lover’s first kiss.

As I thought about the flavor palette for this Intermezzo, I chose beet root for its earthy, dark taste, with just a hint of sweetness; blood orange for its fragrance and hue but also its citric zing; pomegranate for its sour as well as sweet qualities; and then I decided on thyme. Rosemary seemed too obvious and might just overpower, stealing the show but thyme — thyme is a gracious herb, yielding and harmonious, it nurtures and supports other flavors with its warm, aromatics. And thyme fittingly, originates from the  Greek word thymon, meaning “courage.” The kind of courage one must muster to declare your love for the first time — thyme is also long considered an aphrodisiac.

But we were still in danger of being a little too sweet. It lacked ardor, it needed something stronger, like that bite on the neck at the height of passion, to take it over the edge — radish. Sharp, spicy, could turn bitter if used in the wrong proportions. It was risky, like love — radish was perfect.

Pairing it with a creamy, but tart and earthen scented goat cheese, sprinkled with thyme leaves and crushed almonds would ensure a rich, silken mouth-feel, with neither flavor (sorbet nor cheese) becoming overbearing. The almonds would lend the dish some much-needed texture and crunch to round out the experience.

The result was divine.

My husband raved and devoured it.

I ate each bite slowly, luxuriating in the flavor play and textural balance.

Digital camera on the fritz- this is what you get when you go old skool. New pic to come.

A small serving goes a long way.This dish is meant to whet the appetite for a richer meal and the promise of what comes after. . .

BJs makes a great hot wing plate

So when Lewis Bear Distributing approached us to share three of the beers on their roster for a SuperBowl tailgate recipe party my first thought was– Hot Wings!

Now, I’ve seen loads of recipes for beer battered and beer marinated chicken around here on the “internets,” but none seem to pair the beer marinated chicken with Buffalo sauce. I wondered why– seems like such a natural fit to me. Which is why I decided to do it. And the results were not disappointing!

Photo courtesy of Donna Currie of Cookistry

Some of you may be thinking– where did your Build a Better Me ideals go? How can you go from A Tasty and Healthy New Year to deep fried butter n’ beer basted hot wings?

Two words: Myth and Moderation

THE FRYING MYTH

Yes, frying in oil can be bad for your health but the type of frying we’re talking about here is either shallow frying or frying at the wrong temperature– both of which cause the food to soak up that excess oil, and help to clog your arteries. The kind of frying we’re going to do, done at higher temperatures in a deep fat fryer, happens so quickly that the oil creates a crust, locking in the moisture and creating a seal that keeps the oil from soaking into your food.

You can also use healthful oils like coconut (though in this recipe I’d don’t recommend it because of its unique flavor and the fact that you want the Beer-y goodness to come through.)

From Wikipedia:

“If performed properly, deep-frying does not make food excessively greasy, because the moisture in the food repels the oil. The hot oil heats the water within the food, steaming it from the inside out; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface. As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface. However, if the food is cooked in the oil for too long, much of the water will be lost and the oil will begin to penetrate the food. The correct frying temperature depends on the thickness and type of food, but in most cases it lies between 175 and 190 °C (345–375 °F).”

MODERATION

Julia Child once said, “Everything in moderation– even moderation.” This woman really knew how to suck the marrow out of life– quite literally.

I like to follow that advice and occasionally throw caution to the wind and have a good hot wing, a gooey hot fudge sundae or a few cocktails.

Though, we’ve already established that deep fat frying is not necessarily bad for you and its generally accepted these days that butter is preferred to trans fats, a whole stick of butter is a little excessive, but NOT if you’re looking for flavor and heat that stays through to the bone. So don’t make these all the time. But make them.

THE OUTCOME

These came out amazing and using the Headwaters Pale Ale by VictoryBrewing, gave them a juicy hoppy goodness that did not overpower the Frank’s Red Hot but rather complimented its heat and flavor. They were Beer-y good!

Ingredients:

• 2 1/2 Lbs of Fresh Chicken Wings
• 1  24 oz bottle of Peanut Oil
• 1/2 cup or 1  stick butter
• 1 1/2 Cup of Franks Original Red Hot (nothing else is as good and nothing artificial!)
• 1 bottle of Victory IPA
• 1 plastic or paper bag of unseasoned flour

Directions:

Using poultry scissors, separate the wings at the joints, discarding the wing end nub.

Marinate the wings in the beer for 2 hours to overnight depending on the depth of beer-y flavor you want.

Preheat oil (use a deep fat fryer and making sure your temperature is right before submerging your wings.

Put the some of the wings in the bag of flour (if using paper, double bag to avoid breakage)

Shake the bag to coat all the wings evenly with flour. Do this in small batches so as to not overload your pan and decrease the temp of your oil.

Once the is hot, place that small amount of wings in the fryer (your fryer should be comfortably full with no wings piled on top of each other — be careful not to overload.)

Fry until they are golden brown

Remove the wings from the fryer and lay them on a cooling rack with paper towels underneath to catch any excess oil that drips off.

Melt the stick butter in a saucepan on medium heat and add the Frank’s Red Hot, whisking to ensure it’s properly mixed and not separating.

Serve the wings tossed or drizzled in the sauce or for those who want a little less heat, serve sauce on the side .

Accompany with ranch or bleu cheese dressing, celery, cucumber and carrots to cool the mouth and an ice-cold beer.

Makes 32 wings

If you like hot wings as much as I do– you might want to check out this Tumblr site called Fuck yeah, hot wings!

For a chance to win some Beer-y tasty swag from Lewis Bear visit the host page at 30AEATS.

The beer was provided for the express purpose of this recipe by Lewis Beer Distributors.The photos are not of my actual hot wings (they looked amazing!) due to a camera malfunction — I hope to get my baby back from the shop today.

If you wanna learn more about the GrooVy Foody visit the "Y" section

If you’d like to know more about Virtual Potluck or its bloggers, visit the Spotlight pages here on The GrooVy Foody, or on the VP website, Facebook page or Twitter account to join in the fun!

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