Summer Ice Tea.

A few years ago, for some odd reason, I gave up coffee for several months.

During that time I got looking for a pre-workout drink to get me going and keep me hydrated.  My Coach and I came up with a recipe for an ice tea.

While coffee has made a welcome return to my life, this is still a great drink for hot summer days in or out of the gym.  It is not only refreshing but a great energy booster and chock full of antioxidants.

• 1 mug or pot EACH of (organic) oolong tea, green tea and white tea
• juice of 1/2-1 lemon
• fresh grated ginger (I use at least a 1″ piece – but more if I’m feeling particularly run down)
• 1-2tbsp cinnamon (sometimes I float a fresh cinnamon stick – yummy to chew on later and no “floaties”!)

Add all spices to tea while it is hot to allow them to steep (you may want to pour through a strainer before you serve).  If you like it sweetened add stevia to taste.  Feel free to add more or less of one ingredient as you find the taste blend you enjoy!  Keeps for about 3 days in the fridge.

Having company?  Pour over ice and garnish with stevia or mint leaves!

A word can make all the difference.

“Manzo or cavallo?”  These were the words directed at my husband as he ordered bresaola at the butcher in Morciano, Italy.  Now before you run grab your translation dictionary let me help you out.  Cow or horse.  Hmmm.  Not a choice I usually get from Ed my local butcher.

This was in the baby food aisle!

Now while I know some of you may shudder at either choice, I am pleased to say that he chose the cow.

So, with that cleared up, lets talk about Bresaola.  I admit it, I’m addicted. Thankfully it isn’t that easy to obtain here in Vancouver (neither for that matter is horse.  But that’s a different blog).

In Italy however this salted, air dried cured beef from the top inside round is quite easy to find.

If you haven’t tried it you’re missing out.  Search it out at your local butcher.  It is perfect and easy to make as an appetizer or a light summer meal (especially after a day on your cavallo!).  Simply place the bresaola on a plate, squeeze some fresh lemon overtop and garnish with some shavings of fresh parmesan.  For a bit more of a meal place on a bed of arugula.  Enjoy.

And please, if you’re brave enough to try the cavallo bresaola let me know.

Watermelon happiness.

Watermelon.  Does anything say summer more?

Sometimes though the occasion calls for something a little less casual than a seed spitting contest.  For those occasions, here’s a refreshing, grownup way to get your watermelon.

Salad

• 1 small organic watermelon
• 1 bunch organic radishes
• 2 large field cucumbers or 1 regular english (english are nice because you can leave on the skin, you may want to peel the field variety)
• handful of fresh mint & basil to taste
• Optional – Chopped jicama or fennel. For an extra bite serve on top of fresh arugula or watercress.

Dressing:

• 1/4c olive oil
• juice of 1 (organic) lemon
• sea salt and garlic powder (or minced fresh) to taste
• fresh ground pepper if desired

Chop the cucumber and watermelon into approx. the same size cubes. Thinly slice radishes (I use a mandolin). Chop/tear all herbs. Mix and pour dressing on top!

Happy summer!