Found this great poster on WineFolly.com!!! Check it out!!!
“Stop eating the cookie dough!!”
I know lots of you love, love, love cookie dough, but you also know it’s bad for you … why?? Because you put yourself at a higher risk of Salmonella poisoning.
Salmonella is one of the three most common forms of food-borne disease in the United States.The most common sources of this bacteria are undercooked meat and poultry, raw milk, and raw eggs. However, other foods if contaminated can also carry Salmonella (Hint: contamination can occur when the food is handled by someone who has intestinal salmonellosis or if the food comes in contact with another food containing Salmonella).
The key to controlling Salmonella is adequate cooking. It’s safest to cook meat to 165 degrees F at home or 155 degrees F in restaurants. It is also very important to keep other foods away from raw meat … this means please, please, please use separate cutting boards!!
It only takes a few cells to make you sick and it can last up to a week.
So, if you’re craving cookie dough …
I have a “less-risky” alternative for you to try!!! Use any of your favorite cookie recipes but replace the eggs with coconut oil! And if you don’t like the subtle taste of coconut oil you can also try apple sauce, but coconut oil is my favorite! (Tip: you can also replace the butter)
Hey Guys, here’s another article that I wrote for LolaBee’s a few weeks ago! Enjoy!
Extra, extra read all about it—persimmons are now in season!
Although native to China, persimmons have since spread to Japan and California…and for a good reason too—persimmons are rich vitamins, minerals, and antioxidants! More specifically, persimmons contain the nutrient catechin, which is known to have anti-infective, anti-inflammatory, and anti-hemorrhagic properties. In addition, fresh persimmons contain antioxidants such as vitamin A, beta-carotene, vitamin-C, lycopene, lutein, zeaxanthin, and cryptoxanthin—together these fight oxidative stress, which plays a vital role in aging and disease. And lastly, persimmons are rich in B-complex vitamins, potassium, manganese, copper, and phosphorus.
Although this fruit resembles the beauty of a tomato and provides nutrients to compete with many other healthy fruits, most of you have probably never tried a persimmon, and some of you may have tried one and had a bad experience. But fear no more, you simply have to know the difference between the persimmon varieties to really enjoy this lovely fall fruit.
First, persimmons should only be eaten when ripe and soft. If eaten before its ripe stage, the fruit will be very bitter. When the fruit is ripe, the skin will appear transparent and should be smooth with an overall orange coloring; if not, let it ripen on the counter until it reaches a bright coloring overall. The two varieties in market are Fuyu and Hachiya. For those of you who have had a bad experience with persimmons it was probably because you bit into an unripe Hachiya persimmon…so, let’s get to know these varieties a little more closely.
Fuyu Persimmons (Sharon fruit) are short and firm. They’re crisp and sweet with a pleasantly firm, mango-like flesh, and the skin can be eaten or peeled just like an apple. It’s a non-astringent variety, unlike other persimmon varieties. Fuyu tastes great in fruit salads, salsas, or baked in a coffee cake. These tomato-looking persimmons are the better variety to eat fresh.
Hachiya Persimmons are longer and more “peach-shaped.” They need to be eaten when very soft and very ripe—“smooshy” to the touch. They are best when eaten chilled or scooped with a spoon. However, this variety is an astringent variety and if eaten before it’s completely ripe, you will have one of the most mouth puckering experiences of your life—it’s bitter and chalky and tastes similar to industrial strength cleaner. It can actually numb your lips and tongue for a short moment. But, this can all be avoided by waiting for the fruit to become super ripe, by soaking the persimmon in salt water or by freezing it. Furthermore, this variety is most commonly used for cooking as opposed to eating fresh. They make great persimmon cookies, coffee cake, chutney, jams, and puddings.
Second, you need to know…
How to eat a persimmon
Step 1: Wash. Step 2: Cut off leaves, in the same way you would if you were cutting off the leaves of a tomato. Step 3: The skin can be eaten but if you want to peel, immerse in hot water briefly. Step 4: Cut the persimmon into any shape you desire for serving, or eat whole. Step 5: Persimmons can be consumed fresh or cooked. Persimmons can be cooked as a jam, marmalade, compote, and makes a delicious sorbet.
Ways to serve persimmons:
- In a salad. Whip up this delicious and colorful fall salad: Romaine lettuce, pomegranates, persimmons, Asian pear, almonds, and Gorgonzola cheese.
- As a salsa. Persimmon salsa tastes great over grilled fish or chicken.
- Cooked into chutney with apples and raisins.
- Used in a drink. You can make a persimmon margarita, smoothie, or tea.
- In a dessert. Persimmon cookies, tart, pudding, coffee cake.
Related articles (Recipes and more!) …
- Mixed Greens with Persimmon, Pomegranate, and Manchego Cheese (carriefehr.com)
- Persimmons! (wellspringsummer.wordpress.com)
- The Pleasures of Persimmons in Fall (nytimes.com)
- Pumpkin Persimmon Walnut Bread (greenling.com)
- [recipe] Persimmon Baked Donuts with Buttermilk Vanilla Bean Glaze (sweetbetweens.com)
Finally, it’s time to share the recipe you have all been waiting for.
The one and only …
Jasmine Lime Green Sun-Tea Cooler
It’s absolutely delicious!!! And was inspired by my all time favorite Peet’s tea— the Jasmine Lime Tea Cooler.
First, you’ll need a medium glass container. And depending on how much you LOVE tea will determine how many tea bags you use. I used four loose-leaf jasmine green tea bags from Trader Joe’s.
Fill your glass container with water and add your desired amount of tea bags. Cover the top with a paper towel and some string … making sure to tie the sting around the tea bag strings and around the paper towel.
Place outside directly in the sunlight. Make sure the tea bags are visible and directly in the sunlight for the ideal brew. And then you wait.
Wait about 3 to 5 hours before taking the tea out of the sun. The longer the tea is in the sun the darker the tea color and the more tea flavor you will get.
Then pour your sun brewed tea into a different larger container and add the following ingredients: 1 limes, 1-2 lemons, and 1 orange. Cut, squeeze, and add the fruit.
Then add limeade. I used my favorite, pomegranate limeade from Trader Joe’s.
This part can be tricky. It’s up to you how much limeade you want to add, it depends on how much you like the taste of tea! Then pour your amazing, refreshing tea into an ice filled cup and enjoy!!
Green tea is amazing! It’s loaded with antioxidants and has little caffeine! So enjoy young grasshoppers!
4 loose-leaf jasmine green tea bags
1. Fill medium glass container with water. Add tea bags. Cover top with paper towel and string.
2. Place directly in sun and wait until the water is your desired tea color.
3. Pour sun-tea into another larger container. Cut, squeeze, and add the lime, lemons, and orange.
4. Lastly add your desired amount of pomegranate limeade and ENJOY with ice of course!