I’m always looking for a way to amp up my workout.  After all, I figure that if I’m gonna get my booty to the gym, and spend precious time and energy on the myriad of activities that make me sweat and deplete my electrolytes, I may as well take it as far as I can.

So, when I came across Bob Harper’s recipe for making your own electrolyte drink, I mixed it into my workout routine immediately.  The result?  A natural, inexpensive, workout booster.  It’s effects compare with all those candy-colored sports drinks that are full of sugar and other random ingredients, but this all natural concoction is all good for your bodacious bod.

Simply mix the following ingredients together and drink.

Yields 1 Liter

1 liter water
1/2 tsp. baking soda
1/2 Tbsp. sea salt
2 Tbsp. agave nectar
(I like to add the juice of 1/2 a lemon for a little extra zing)

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Post Script:
The shoes above are the result of my attempt at designing trainers (with help from the excellent people at NIKE-iD).  To express your creativity and personalize your workout , visit them today!

I’ll keep it short and sweet (well actually, hearty and nutty).  This Roasted Asparagus soup is easy to make, delicious to eat, and healthy to boot.  So, for a warm and filling meal – get your asparagus on!

INGREDIENTS (makes 8 servings)

For the Soup:
5 pounds asparagus, trimmed, cut into 2-inch pieces (14 to 15 cups)
4 cups chopped leeks, white and pale green parts only (about 4 large)
1/4 cup olive oil
6 cups (or more) low-salt chicken broth
Tip:  To save a step, I simply break the asparagus stalks into smaller pieces after I snap off the ends.

For the Gremolata:
2 tablespoons minced fresh Italian parsley
4 teaspoons finely grated lemon zest
1 garlic clove, minced
salt to taste

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PREPARATION

• Preheat oven to 425°F.
• Combine asparagus, leeks, and oil in very large bowl; toss to blend. Divide between 2 large rimmed baking sheets. Sprinkle with salt and pepper.
• Roast vegetables until asparagus pieces are soft and leeks are golden, stirring occasionally (about 45 minutes); cool on sheets.
• Spoon 1/3 of vegetables into blender; add 2 cups broth. Blend until smooth. Transfer to large pot. Repeat 2 more times, using half of remaining vegetables and 2 cups broth for each batch.
• Warm soup over medium heat, slowly thinning with more broth if desired. Season with salt and pepper.
• Mix gremolata ingredients in a small bowl: parsley, lemon peel and garlic
• Ladle soup into bowls. Sprinkle generously with gremolata and serve.

Tips: The soup can be made 1 day ahead and rewarmed before serving. Though it is a meal in itself, I like to serve it with garlic bread.  And, for an even heartier meal, it pairs wonderfully with grilled Italian sausage and meaty fish.

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GREMOLATA ALTERNATIVES – to suit your personal taste

Tarragon Surprise Gremolata (The one I prefer with this soup for that special licorice flavor)
2 tablespoons minced fresh Italian parsley
4 teaspoons finely grated lemon zest
1 tablespoon minced fresh tarragon
1 garlic clove, minced

Breadcrumb & Shallot Gremolata
Heat 1 tablespoon oil over medium-high heat. Add minced shallot; sauté until beginning to brown (about 2 minutes).
Add breadcrumbs; toast until golden, stirring frequently (about 3 minutes).
Transfer mixture to small bowl. Mix in lemon zest.

Cilantro & Parmesan Gremolata
1 1/2 tablespoons finely chopped fresh Cilantro
1 garlic clove, minced
1 teaspoon Finely grated zest of Lime
1 tablespoon finely grated Parmesan Cheese

Please understand.  I really love food.  Any ethnic menu will do.  I eat Japanese and Vietnamese cuisine at least four times a week, but having lived in France, I always appreciate a nice triple cream cheese, plump pate, and fermented grape goodness.  On a cold winter’s day nothing’s better than saag paneer and chana masala or maybe, a juicy blue cheese burger with rosemary garlic fries.

I obviously don’t think of myself as a health nut, but I do respect my body and like to practice eating in moderation (most of the time).  But, when some people I love recently went through treatment for cancer, I wanted to take more control of my own health and began looking at food as it was originally intended.  As nutrition and fuel.

After reading my fair share of medical, holistic, and off the charts coo-coo literature looking for answers, I came to this revelation. If we consume foods rich in nutrients and we choose natural foods that our body innately knows how to process, it works far less to process those foods so it can spend more time healing itself and fending off disease.

Ok.  I can hear how seriously “granola” I sound right now, so – from one foodie to another, let me just share with you a most unexpected and delicious recipe for a refreshing drink that’s full of all the goodness our bodies are hungry for.  I love to start the day with this yummy elixir, and it also makes for an energizing mid-afternoon treat.    I bring you…

pretty Green Lemade moustache

Green Lemonade
In your juicer, add the following:
2 leaves kale
2 stalks celery
2 medium lemons
1 large cucumber
1 large apple
1″ ginger
Stevia for added sweetness if desired
Pour over ice and enjoy!

Note:  If you don’t own your own juicer, simply take this recipe to your nearest Whole Foods or local juicing counter and have them make it for you!

Looking for a good juicer to invest in?  Check out my favorites below!

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Omega Juicer

Breville Juicer

Juicers I like:
Omega J8005 Nutrition Center Single-Gear Commercial Masticating Juicer, Chrome and Black
Breville 800JEXL Juice Fountain Elite 1000-Watt Juice Extractor

Satisfy your tummy

I’m the type of person who’s mood dictates what my tummy craves.  For me, anything can serve as a craving stimulus – the familiar smell of the desert, the moist layer of humidity on my skin when a thunderstorm is approaching, the vigorous beat in the chorus of a favorite song, or simply the smell of the salty ocean as a light breeze dusts my cheeks.  I find that I can associate food with almost all of my most favorite memories.  I also find that, by treating myself to that specific food, I can very nearly recreate the yummy memory.

You can imagine my dahlight then, at finding a cooking website that suggests menus and recipes based on the specific ingredients you crave.  CookThink might just be the epicurean magician that will allow you to relive some of your favorite foodie events.  Or at the very least, it can help satisfy any glutinous urges you might have.

My first test for them?  Feta, parsley, beans, onion, and salt.  The ingredients that remind me of a mellow and lazy day of summer shopping in NYC.  If all goes well, tonight I’ll be reliving some couture outings in the big city while I dine on my patio, a stone’s throw from the beach.

Another way I fully intend to put CookThink to work.  Have their gourmet chefs figure out the best use for all the perishable items I stock in the fridge before they have to make an untimely trip to the trash without ever being given the chance to be delicious.  If I use it right, this website might even save me some nice cold cash as I satisfy my cravings and relive happy times.  I really love that.