Have you seen this New York Times blog? I love a list that opens the door for a little self-congratulation… “The 11 Best Foods You Aren’t Eating”? How about “The 11 Fantastic Foods You Do Eat, You Healthy Earth Goddess You”?
Beets? Check—grated raw with carrots and dressed with salt, pepper, olive oil, and Sherry vinegar.
Cabbage? Red, organic, on the menu plan as coleslaw.
Cinnamon and canned pumpkin? On and in pumpkin pancakes Sunday morning. (Extra credit for topped with plain yogurt?)
Swiss chard? Appears regularly in soup and pasta, and to neutralize the nutritional nightmare of boxed mac and cheese.
Pumpkin seeds? Sprinkled over every Mexican meal we eat.
Frozen blueberries? Tossed in pies, pancakes, smoothies whenever we can.
Prunes, sardines, and turmeric? Well, no one's perfect.
And my favorite…pomegranate juice. Every day! In a cocktail! Mixed with gin! And sugar! It’s healthy, whee!
The Deliciously Gin-Soaked Cocktail That You Can Pretend Is a Healthy Choice
--serves two
3 1-1/2 ounce jiggers gin, plus a splash for good measure
1 jigger sugar syrup (or superfine sugar to taste)
1 generous jigger pomegranate juice
juice of one lime or half a juicy lemon (Meyers are especially good)
Put into a cocktail shaker with lots of ice. Shake the hell out it. Strain into glasses.
2 comments:
Mmmm... so tasty and so healthy! A little boozy for me, but I gave my housemate one before our dinner of gourmet grilled cheese, and it got high approval. We're stoked on sugar syrups now. So easy to make, and so many possibilities!
That looks great, will add to the list. Rebecca, have you tried ginger sugar syrup (cook sugar and water with chopped ginger)? I just made some this weekend and it gives lots of cocktails a great kick. I put it into a lemon vodka drink that I made up. I also have a rum drink recipe that calls for clove syrup (water, honey, cloves). Haven't tried that one yet. --Rebecca L.
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