Frozen Lemonade

Hello Readers and happy Monday!

Today we have a fun easy summer dessert, frozen lemonade. An easy to make ahead treat perfectly refreshing for the summer time!

Photo by Karolina Grabowska on Pexels.com

Frozen Lemonade

Ingredients
  • 2 cups of sugar
  • 2 cups of water
  • 14 lemons, zested and juiced ( if using lemon concentrate follow directions on package)
  • 1 tsp kosher salt
  • OPTIONAL 1/4 cup heavy whipping cream ( sweet condensed milk, evaporated milk)
Method of Preparation
  1. Boil the sugar and water together for about 25 mins and check consistency, you are creating  a simple syrup, it  should be the thickness of pure maple syrup.
  2. After you achieved the right thickness remove from heat and let cool. After about 15 minutes of cooling add in lemon zest and lemon juices stir together and taste for flavor.
  3. Adjust flavor as needed.
  4. Portion lemonade in ice trays and freeze for about 2-4 hours.
  5. Once lemonade is frozen, add into a blender.
  6. Crush until slushie consistency about 1-1.5 minutes.
  7. OPTIONAL- add in 1/4 cup of whipping cream ( sweet condensed milk, evaporated milk) and blend for a creamy smoother  treat.

You can easily add strawberries, mint or peaches to add your own flare to this dessert!

Let me know in the comments if you made this dessert and how it went!

 

 

Farmer’s Market

Hello Readers!

I have some exciting news!

You will be able to find me and purchase prepared meals at the Shrewsbury Farmer’s Market, this summer!

I will be there July 7 and 21, 2021August 4 and 18, 2021 and for the entire month of September! I am so excited and can’t wait to see faces again!

There will a special menu for each month and as we get closer I will make sure to post it here so you all can see it and place pre orders.

Click here for pre-orders.

Follow us on Facebook and Twitter for updates.

Photo by Daria Shevtsova on Pexels.com

Meal Bundles

Hello Readers!

Does the idea of meal prepping sound wonderful for you but finding the time to actually do the shopping and cooking elude you. Or maybe you get take out about 5 times a week or so because it’s just a little too much to plan out your meals with everything else you need to do?

Well I would love to help you.

I prepare meals for families and individuals, wholesome alternatives to what you may find on a typical take out menu. My menu changes every other month, is seasonal and  offers options for vegetarians, meat lovers and everyone in between! We offer bundles of 5 meals a week per month, 7 meals a week per month, and 14 meals a week per month! Check out the current menu here and if you would like to learn more you can contact me here!

Arugula and barley salad

Until next time!

Mayari

Upgrade those Recipes

Hello Readers!

I wanted to let you all know about an online event happening July 1, 2021.

We will be learning three sauces that will easily upgrade your fruit salad, pasta salad and a perfect dip to go with grilled veggies and meats. It will be a recorded zoom, so if you cannot attend you will be able to catch it on Patreon later! Let’s all upgrade what we eat this summer, utilize those local ingredients, and eat happy.

Tickets are available on eventbrite with the link below.

Hope to see you there!

https://www.eventbrite.com/e/summer-sauces-tickets-156349992035

 

Join the Culinary Cauldron

Hello Readers and Happy Monday!

 

Photo by Devon Rockola on Pexels.com

Today I wanted to talk to you about joining me over at the The Culinary Cauldron on Patreon! We have a ton of fun over there. Cook along classes, talks with industry professionals, recipes and beverage info clips!

Hope to see you over there!

Until next time.

~Mayari

Pesto Pasta

Hello Readers and Happy Monday!

Are you sick of basic pasta salad. I am, and after this weekend and seeing all these boring photos and recipes for pasta salad I feel guilty for not telling you all about this sooner.

Photo by alleksana on Pexels.com

As you know herbs are thriving right now. Most are in season and you can find some delicious basil, parsley mint, scallions, cilantro you name it at your local farmers market.

So back to basic pasta salad- yea we are over it people, let’s not disrespect pasta anymore, it is time  re unite it with it’s traditional flavors like pesto.

My version of pesto is quick, has no nuts or cheese and can easily be stored.

Here is my Quick Pesto recipe.

Ingredients

  • 1 bunch of basil washed and trimmed
  • 1 bunch of parsley
  • 2 lemons, zested and juiced
  • 1/4 cup olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper

Preparation

Blend all ingredients together. This will last aa long time in the freezer so if you have any left over confidenlty freeze for 3 months.

Pesto pasta
Easily add some chicken, cheese or raw veggies to this pesto pasta and enjoy a new pasta salad!

Pro tip- Do not put oil in your pasta water while you cooking it. Your pesto will stick better.

Alright readers, thank you for hanging with me.

Until next time.

~Mayari

 

Asparagus

Hello Readers and Happy Monday!

Let’s dive into today and talk about asparagus. The star of spring it is one of the first vegetables to be harvested in the spring and has found its way from cocktail parties to fine dinning. Asparagus is high in Vitamin B, loaded with minerals and provides a much needed boost to the body after a long winter indoors.

Photo by Karolina Grabowska on Pexels.com

Although asparagus is a little light on flavor one of my favorite ways to enjoy them is air fried. Yes my new air fryer is my life ( Blog about my air fryer love affair coming next lol) but in the oven is just as good! A squeeze of lemon is really all a roasted asparagus needs. But if you are looking for a light hearted recipe for lunch here is my go to.

Eggs and Asparagus

  • 2 eggs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 minced garlic
  • 5 cherry tomato, halved
  • 5 whole Asparagus, chopped
  • 1 Whole wheat toast
  • 3 tbsp butter
  1. In a sauté pan, melt butter.
  2. Once butter is melted add in minced garlic. Cook for 1 minute.
  3. Next add halved cherry tomatoes, asparagus, salt and pepper. stir quickly and frequently for about 2 minutes
  4. Put whole wheat bread to toast.
  5. Add in eggs on top of vegetables and stir to a scramble. Continue until cooked about 2-3 minutes.
  6. Serve with whole wheat toast.

Thanks for reading!

I hope you try out this recipe, if you do let me know in the comments and send photos!

Until next time,

~Mayari

Lunch Break with Mayari and Jill

Hello Readers!

I have missed you. I hope you all are doing well and have been able to enjoy the sunlight we have been receiving here in the Northeast of the U.S.  Birds tweeting, pollen making me sneeze at an alarming rate and fresh strawberries and dandelion greens ready to be made into a salad. Spring is here and with it comes a fresh perspective on food and life.  I think we we are all ready for some tweaking in our lives, whether that be in our eating habits, exercise routines ( or lack there of- no shade I am also in process to actually start using my muscles again) or a new way of thinking. Let the season show you where true fertile ground is for the new way and the air gently guide you into a new life.

On May 28th 2021 an amazingly talented friend of mine Jill Vroman  and I will be hosting a fun  free zoom class. Jill will be speaking on simple tools to help us understand our digestion from an ayurvedic perspective and I will showing a a quick 10 minute lunch recipe! You can check out the event on Facebook to learn more and join us live!

I hope to see you next week, but if not no worries, you can catch it on The Culinary Cauldron on Patreon after the event and watch it whenever you want!

Ok readers, that is all for today but I will be back next week with some fun food stuff!

Mayari

Food Rut, La Cura

Hello Readers, and Happy Monday!

Let’s get into it.

So over the past few weeks I have been talking to a lot of different people on zooms, and social media who have been saying ” I am in a food rut, do you have any recommendations?”

A rut is pattern or behavior repeated so often that it has become unproductive.

So how do we fix this? Start adding something new. Easier said than done right?

It doesn’t have to be, a small step, is a step, and that is all we are going for right now.

  1. Start eating herbs. Put parsley, mint, fresh thyme in your food. Parsley is great in top of soups, potatoes, rice and goes great with both fish and beef. Just these leaves raw as a garnish on top of your plate before serving adds a new level of flavor much needed as we exit winter and enter spring.
  2. Eat a fruit for breakfast instead of cereal, oatmeal, eggs or whatever your go too is. We are trying to break a pattern right. First thing in the morning before coffee, drink a glass of water and eat your favorite fruit. Right now strawberries are in the grocery stores here in New England, grab an  apple, banana, grapes something. Switching to a fruit jump starts your metabolism, improving your digestion and wakes up your brain far better than coffee. Save coffee or caffeinated tea for that needed mid morning boost around 11 am.
  3. Add something spicy like jalapeños, Fresno chilis or red pepper flakes! Simple way to surprise your pallet ( and brain),
  4. Add citrus to your grains, pasta, or what ever products you use for carbs. Lime zest, lemon zest, orange zest are all delicious and tiny bursts of flavor to elevate your daily plates example-Cilantro lime zest rice with chicken/ orange zest penne pasta with tomato and pork/, yummm have fun with it!
  5. Pick one new recipe a week to try. One new recipe a week for 1 month will embolden you the next month!

Any of these tidbit above will help you with your winter-covid-food rut.

All right readers, that is all for this week. let me know what you have done to get out off of your food treadmill, connect with me on Twitter or leave a comment.

Until next time,

Mayari

4/20 Food

Hello Readers and Happy Monday!

This week we have two  mini celebrations , 4/20 and Earth Day, I like to call it Green Week.

Personally, I find it hilarious that these two days are in the same week because most people who enjoy the medical and recreational benefits of cannabis are also very much concerned with the environment and protecting our planet.

Now, there is much debate about the benefits of cannabis  however, I am not here to discuss any of that. Today we are talking about the movement of marijuana in the food industry. People are paying top dollar for Cannabis Dinners, baked goods, desserts, beverages and more. It is quite incredible! During a global pandemic, humans all over the world are finding that consuming these products is reducing their anxiety, curing insomnia, reducing inflamed nervous systems, and helping them find their own silver linings amidst all of the pandemonium. Souls are being lifted out of dark holes and people are finding joy and purpose.

This is truly beautiful. Our planet Earth provides us with all the medicine we need in the form of food and herbs. From Ashwagandha, Holy basil, Cannabis, Valerian Root these are all natural herbs and flowers, helping people reduce anxiety in all forms minus addiction to pills and unnecessary chemicals.

Many high end, amazingly creative chefs are curating cannabis dinners for guests. From LA to NYC, these chefs are highlighting the playful nature of both high end dining and mary jane. Each dinner is designed to each guests tolerance level so that everyone can enjoy the fun, light hearted evening with out feeling like they have been pushed over the edge. And there is no way you can forget the culinary artistry these people present on a plate.

How cool!

If you want to learn a little more here is fun article highlighting top cannabis chefs .

With that readers..Happy Green Week!

I hope you are able to find some herbs and flowers that make your life a little less heavy, and a little more fun.

Until next time,

Mayari

 

ps..don’t forget to sign up for our Insider’s List, where you get unique recipes and their beverage pairing.

 

%d bloggers like this: