Category Archives: Recipes

Guilty

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In law school, I think a lot about guilt. We learn and analyze guilt on so many different levels, and think about proving guilt, disproving guilt, and the nature of guilt. Law school has changed the way I think of people, maybe it’s the cynic in me, but I see things in terms of lawsuits, guilt, and how solid my arguments to nail you to the proverbial wall. I judge things based on the gravity of the information I have in my possession… and I research to further analyze whether my judgment is sound. I judge. I judge a lot.

The other day, someone asked me, “What are your guilty pleasures?” And I thought… how could something that is pleasurable be guilty? Is it wrong? Are you doing something morally questionable? Why does something that make you happy a guilty thing?  Because in my mind – pleasure is good. Feeling good is good. So… what is guilty about it? A lot of people talk about food like that… chocolate is their guilty pleasure… or cupcakes. Or ribs. But to me? Food is never guilty or bad or regrettable. I believe in eating all of the wonderful things in the world and enjoying every single bite… and then if you are worried about the calories? You go run it off… I don’t believe in low calorie. I don’t believe in fat-free. I don’t believe in sugar free. I don’t believe in skipping meals. I don’t believe in dieting to lose weight. I believe in loading up on all of the good things in life. Food, exercise, and laughs.

Anyway, a few years back, my sister and I saw some stellar reviews for an arepas bar in NYC. I was working in the Financial District at the time, so my sister collected by father and me from work and we went to the arepas bar. It was delicious. Granted, my dignified father, sister, and I were squished in a little hole in the wall restaurant table nailed against the wall… but the food was delicious. And I was instantly infatuated with the idea of making my own arepas. After doing my research, I bought a bag of masarepa flour and fixings. My family and I ate arepas for months afterward… it was one of those treats we would gather around the table to eat. It was fun. We’d hollow out the pillows of arepas and load them up with cheese, beans, and meat. It was messy, and inevitably the munchkin would stick her head through our arms and try to lick the table. It was so much fun, and so delicious.

So, now that I live alone and in a little apartment, arepas are few and far between. The frying oil permeates my apartment, and I dislike sitting eating what I consider family food by myself. The arepas we ate at the arepas bar were thick, and hollowed out to make room for fillings, but I make mine thin and crisp. It eliminates the hollowing out step, and then I top the arepas with toppings like canapes. I think this would be an amazing appetizer for a dinner party, the crisp little arepas are just phenomenal with melted cheese and beans. I think any topping would be phenomenal. Maybe some pulled pork, or chicken to make them heartier.

Arepas (Kaprise Kitchen Style)

  • 1 cup of masarepa flour (this is different than masa harina!)
  • 1 cup of boiling water
  • 1/2 teaspoon of salt
  • 1/2 cup of black beans
  • 1/2 cup of salsa (or homemade pico de gallo)
  • 1/2 cup of shredded cheese (any kind! I used a pre-shredded mix from the grocery)
  • hot sauce (Tabasco, Cholula, whatever floats your boat)
  • 1/2 -1 cup of canola oil
  1. In a bowl, stir together masarepa and water until the water is absorbed. Cover the mixture for 10 minutes
  2. After the dough has rested a bit, wet your hands and form the dough into 2 tablespoon patties. Flatten them to about 1/4 inch thick. I used about 1 1/2 tablespoons per circle to make smaller and cuter arepas.
  3. Heat 1/2 cup of oil in a skillet
  4. Fry the arepas in the oil until golden, about 4 minutes per side.
  5. Allow the arepas to drain on paper towels, continue to fry the remaining arepas.
  6. Arrange the arepas on a cookie sheet
  7. Top with black beans and cheese
  8. Broil (on high) arepas until the cheese has melted
  9. Top with salsa and serve.
  10. The arepas keep well in the refrigerator (without salsa) for up to 3 days. You can simply reheat in the oven for 10-15 minutes at 400 degrees.

Crispy Falafel

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This morning, I had planned on running at 7:00am and then getting to the library just as it was opening. My plans were shot when I woke up this morning to thunderclaps and my poor little munchkin huddled on the covers shuddering. The poor thing is terrified of thunder and shakes like a little leaf. So I slept in and went for my run at noon when the thunder had passed and my munchkin was no longer trembling.

I normally don’t run when it’s rainy outside or water is on the ground because I don’t want to fall. I’ve broken and sprained more than my fair share of bones and joints, and I know the waiting for everything to knit back up will drive me insane. Everyone wants me to run, because I get crazy without it! Anyway, this was my first training run since April 3 (when I ran the Cherry Blossom 10mi), and as I was hitting mile 6, the rain started again. It was glorious. I used to love running in the rain, because everything seems to wash away and the world just seems cleaner. I loved the smell of the cold rain hitting the hot pavement and the precipitation-disliking people scuttling inside. My run was like that today… no one else except me and my feet.

I felt so good, I registered for another half marathon in 21 days! Because I can use the extra race and motivation to get prepared. I’m running my first WHOLE 26.2 miles in July, and the mileage scares me just a bit. I need every minute I can get to get ready. I just want to finish it, but I also want to have a solid time too!

Anyway, since it is finals, I haven’t really been eating anything but the quickest cheese and black bean wraps. I’m craving good vegetables, so on a study break day, I’ll run over to a good grocery and load up.  I read a while back that chickpeas are good for you, so I made falafel. Because, no matter what it is… it always tastes better crispy!!

Crispy Falafel (Kaprise Kitchen Style)

  • 15 oz of chickpeas, drained (or reconstituted chickpeas, about a cup and a half) and then crushed
  • 1 onion, minced finely
  • 2 carrots, minced finely
  • 2 cloves of garlic, minced finely
  • 3 tablespoons of fresh basil, chiffonade
  •  1/2 lemon, juiced
  • 1 egg,whisked
  • 2-3 tablespoons of flour
  • 1/4 cup of oil
  1. In a large bowl, crush chickpeas with a fork. I like mine just a bit chunky, so I don’t go crazy. If you like a smoother texture, feel free to use a food processor.
  2. Stir in onion, carrots, garlic, basil and lemon juice.
  3. Stir in egg, and depending on the texture of the mixture, add 2-3 tablespoons of flour.
  4. The batter should resemble a loose cookie dough – firm enough to be shaped into patties, but loose enough to flatten in a pan.
  5. In a pan, heat the oil.
  6. Form the dough into 2 tablespoon patties. Fry gently, about 4-5 minutes per side until firm.
  7. Serve over greens with a bit of tahini.

Note: I think the next time I make this, I’ll add more vegetables. Maybe a bit of kale or spinach to pack more nutrient rich vegetables into the patties. 🙂

Peanut Sesame Noodles

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I remember I loved those Chinese takeout noodles that were just sticky with peanut butter. There was something just so good about those noodles…

Since becoming a pseudo adult (I mean really, I just feel like adult sounds so… blah! and I’m not blah!), I’ve been cooking more and more. Plus, now I have healthy neurosis about germs and dirty hands, and then my weird love affair with bleaching things… but besides the point. And, I live in Baltimore. KFC and McDonald’s takes 20 minutes, and it’s already made!! So I cook for myself. A lot of people say that cooking for one is sad… is it? I would rather make my food the way I want it and not have to consider anyone else. (I had a boyfriend who used to liberally salt and pepper anything I made before even taking a single bite… and that pissed me off.)

This recipe is just enough for one serving of noodles, with just a bit of sauce to spare for dipping veggies in or to refrigerate until the next time you need some quick noodles. These noodles take me 20 minutes from when I put the water up to when I’m done eating. Super quick!

Peanut Sesame Noodles (liberally adapted from New York Times, April 2007)

  • 1 serving of noodles (I normally use buckwheat soba noodles, but angel hair, egg noodles, or whatever fits your fancy would be fine too)
  • 1 tablespoon of sesame oil
  • 1 1/2 tablespoon of soy sauce
  • 1 tablespoon of rice vinegar (I have used white vinegar and it tastes just fine)
  • 1 tablespoon of sesame paste (I used tahini)
  • 1 tablespoon of chunky peanut butter
  • 1/2 teaspoon of chopped garlic
  • 1 pinch of sugar
  • 1 pinch of ginger (if you have fresh ginger, just a quick swipe on a microplane should do it)
  • 1 teaspoon of chili paste (I have the Korea kind – go-chu-jjang. But you can omit this, or substitute red pepper flakes for the spice)
  • Sliced vegetables and a bit of salad (I use cucumber, tomato and a bit of arugula)
  1. Boil a pot of water and add the noodles. In the mean time – make the sauce
  2. In a small, microwave-proof bowl stir all of the ingredients (minus the veggies) together.
  3. Microwave for 30 seconds and stir until smooth
  4. Once the noodles are cooked – drain immediately and toss with 3 tablespoons of the sauce (or you get the amount of sauce you want on the noodles).
  5. Add veggies and eat!

(Note: These noodles do not taste good cold, so you are best making just enough for your meal. Save the sauce in the fridge for next time, just microwave for 30 seconds before tossing with the fresh noodles)

Zucchini Fritters

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When I was a kid, my mother kept a garden. We grew cherry tomatoes, green beans, zucchini, and a bunch of other vegetables. And even though I was a picky kid, I would run out the door and stand amongst all of the plants and pick the vegetables off the stems to my hearts content. (I’ve always had a thing for picking vegetables and fruit… I like it!). I would eat the cherry tomatoes by the handful, smelling their wonderful green smell. I loved the green beans raw, and would often eat them all before I even got to the kitchen. The zucchini was something I couldn’t just munch on standing in the garden, but I loved it all the same. My mother would slice the zucchini into thin strips and fry them ever so lightly so that you could have these amazing and crunchy fritters. She made zucchini bread and this amazing Korean side dish (I have to ask her about that…), and all sorts of things with zucchini.

Anyway, in a fit of nostalgia, I made these zucchini fritters with a friend and devoured them for dinner. I serve them with just a bit of soy sauce and vinegar. A small caveat – these are not nearly as delicious as the ones my mother made for me as a kid… I just don’t know what she did to make them so yummy!

Zucchini Fritters (Kaprise Kitchen style… Mom – I need you to teach me how to make them like yours!)

  • 2 medium sized zucchini, julienne
  • 1 medium sized yellow onion, sliced thinly
  • 2 eggs, beaten lightly
  • 1/2 cup of sifted flour
  • 1/2 cup of corn (thawed, if you use frozen like me)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  1. In a large bowl, mix the egg and flour until a batter forms.
  2. Toss the remaining ingredients in the batter until lightly coated.  (Or, you can just do what I did, and stir it all together)
  3. In a skillet, heat about 1/4 cup of canola oil until it shimmers (I promise, once I get one of those thermometers I’ll give you more accurate temperatures!)
  4. Drop tablespoons of batter into the oil and fry for 3-4 minutes per side, until the center of the patties are cooked through.
  5. I squish mine down just a bit so they are more like pancakes, and obviously fry them just a teensie bit longer so they are crunchy!

Mushroom Melt

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I think we have established, I really like mushrooms. So it’s no surprise, that I made this delicious sandwich. (For the record, I do NOT eat tuna melts. Warm tuna, mayo, and limp veggies is just yuck. And that smell…. it rivals my distaste for the smell of airplane coffee. Gross man.)

There are no hard and fast rules for this sandwich, but I often add other vegetables too. Sometimes I grill some eggplant and zucchini. And I often use different kinds of cheese. Either way you like your sandwiches – this is a quick way to whip up dinner (or in my case, a midnight snack) that is healthier than Chinese takeout.

Mushroom Melt (Kaprise Kitchen style)

  • 1 package of button mushrooms, cleaned and sliced
  • 1 small onion, halved and sliced thinly
  • 1 small bunch of parsley
  • 1 tablespoon of good butter (I made my own, and it’s just delicious)
  • pinch of salt and pepper
  • 1/4 cup of dry white wine
  • good rolls, sliced and toasted lightly
  • 1 cup of shredded cheese, like mozzarella or provolone
  • 1 tomato, sliced thinly
  1. Toss mushrooms, salt, and pepper in a hot skillet with butter until the moisture is released and evaporated
  2. Stir in onions, and when the onions just begin to become translucent, stir in wine and parlsey
  3. Cook until moisture has evaporated and the mushrooms begin to sear just a bit. Remove from heat.
  4. Toast rolls under the broiler for just a minute, top toasted rolls with tomatoes
  5. Pile mushrooms on top of the roll/s
  6. Sprinkle cheese (or in my case, HEAP!)
  7. Broil for 5 minutes or until the cheese has just melted
  8. Enjoy!

Bibbity Bobbity Boo!

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Tada! I’m back. I promise. I’m not sure what I’ve been doing that would excuse my 10 day hiatus, but I do have a delicious quick recipe for you.

I was making lemon tart a while back, and as I removed the crust from the oven to pour the lemony curd into the shell I dropped it. The little pieces of crust scattered everywhere! But I snagged a little piece from the pan and thoughtfully chewed on it while I swept up the other crumbs. I’m a sucker for pie crust. I was notorious for picking the crust off the pumpkin pie during Thanksgiving as a kid, so I guess not much has changed. I swapped out some white flour for whole wheat, sprinkled sea salt over the tops, and mixed turbindo sugar in for a delightful little crunch. The flavor is mild and the sweet/salt melting on your tongue is just my favorite. The cookies can be difficult to roll out, so I roll them out on plastic wrap and pop the little cookies up and onto my baking sheet.

Whole Wheat Shortbread, for pie crust lovers like Kaprise!

  • 1/2 cup of all purpose flour
  • 1/2 cup of whole wheat  flour
  • 1/3 cup of sugar (I used a mixture of granulated and turbindo sugar)
  • 8 tablespoons of unsalted butter
  • 1/2 teaspoon of flaky salt
  1. In a heatproof bowl, melt the butter until completely melted. Allow the butter to cool to room temperature
  2. Mix the flour, sugar, and salt into the melted butter. Knead for a minute or two until the ingredients come together.
  3. At this point, you may chill the dough for 30 minutes to allow the dough to firm up a little. This makes it easier to roll out and cut.
  4. But, I’m not patient enough to wait for the dough to firm, so I spread parchment paper or plastic wrap on my counter and use my little 1/2 inch fluted circle cookie cutter and punch out my cookies. Then I just lift the paper/wrap and pop the cookies onto a baking sheet
  5. Bake cookies at 325 degrees Fahrenheit for 10 to 15 minutes or until golden brown

Whole Wheat Pitas

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(^Those are whole wheat ones)

Has anyone been to Lebanese Taverna? It’s my grandmother’s favorite restaurant because of the cute puffy little pitas that are served. The pitas are white, soft little pillows of bread that are served piping hot. She loves these pitas.

(^Whole wheat dough)

A few days ago, I was making pizza, when I just tossed the leftover dough into the oven, and it ballooned into a little pita. It was delicious! So I tried it again, and then again with whole wheat flour. And then again with some honey. I ate these little pitas with cheese and some avocado…. but then I wanted more! So I made more. The water added to the dough fluctuates depending on the type of whole wheat flour you use. Keep in mind that whole wheat dough requires just a bit more water than regular dough to keep the bread soft.

 

(^ Whoops! A plain dough picture… hehe)

Whole Wheat Pitas (Kaprise Kitchen, adapted from a cookbook, which I don’t remember the name of (and I’ll promise to update, but inevitably forget))

  • 1 1/2 cups of whole wheat flour
  • 1 1/2 cups of bread flour
  • 1 teaspoon of salt
  • 1 1/2 teaspoon of active dry yeast
  • 1 cup of warm water
  • 3 tablespoons of honey
  • 1 tablespoon of olive oil
  1. In a mixing bowl, sprinkle yeast over the warm water. Allow the yeast to soften and bloom for about 10 minutes
  2. Sprinkle the whole wheat and bread flour over the water. Sprinkle the salt over the flour (salt can kill yeast, but I find that this method works best.
  3. Drizzle the honey over the flours and salt and begin to incorporate all of the ingredients into a shaggy ball
  4. Using your hands (washed first!!), knead the dough to combine all of the ingredients. Add another tablespoon of warm water if the dough is stiff and hard to work with.
  5. The dough should be supple and warm to touch. It should be just a bit more moist than regular bread dough.
  6. Add the olive oil to a clean bowl and roll the dough in the oil to coat. Cover the bowl with plastic wrap and a dish towel.
  7. Allow the dough to rise at room temperature for 3 hours, or until doubled.
  8. Once the dough has doubled,  knead the dough for 10 minutes to redistribute the yeast.
  9. Allow the dough to rise again, this time in the refrigerator for at least 3 hours, but overnight is best.
  10. Allow the dough to come to room temperature before kneading and dividing into 16 equally sized balls
  11. Preheat the oven to 500 degrees Fahrenheit
  12. Roll the dough into ovals, about 1/2 inch thick.
  13. Sprinkle cornmeal on a baking sheet before placing the dough on the sheet (this helps prevent sticking)
  14. Bake the pitas for 8 to 12 minutes, until puffy and golden.

(The next two pictures are plain dough pitas)

(I forgot to take pictures when I rolled the whole wheat ones out)

Comfort Food: Galbi Jjim (Braised Short-ribs)

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This is a recipe for Korean braised beef short-ribs… my way. My mother used to make this for me with the proper accoutrements (ginko, chestnuts, dried mushrooms, and Korean radish), but I was delirious, compliments of my cold, at the supermarket so I made do when I got home with a random assortment of food items. The recipe itself is pretty straightforward, but it is important to properly prep the short-ribs before braising them with the sauce and vegetables, otherwise your dish will been extremely greasy because of the heavy marbling in the beef.

Galbi Jjim

  • 2 pounds of bone-in beef short-ribs
  • 1 1/2 cups of filtered water
  • 1/4 cup of soy sauce
  • 2 tablespoons of sesame oil
  • 3 tablespoons of fresh chopped garlic
  • 1 small sliced onion
  • 1 teaspoon of brown sugar
  • 1 small bunch of sliced green onion
  • 2 King Oyster mushrooms, sliced
  • 2 red potatoes, cubed
  • 2 carrots, 1 inch slices
  1. Cut the short-ribs, one bone per piece.
  2. Place the short-ribs into a large pot, with the bone vertical. Fill the pot with cold water and allow the beef to soak for 1 hour. Change the water three to four times.
  4. Change the water in the pot one final time, and bring the pot of ribs and water to a rolling boil
  5. Simmer the ribs for 15 minutes
  6. During this time, whisk the water, soy sauce, sesame oil, garlic, and white onion into a bowl.
  7. Remove the ribs with tongs and place on a clean dish. (I also rinsed the ribs under cool water once more to remove a little extra fat)
  9. Pour the remaining liquid into a heat-proof bowl*(because of the high fat content, flushing the liquid down the sink will clog your drain. Instead, let the liquid cool and the fat to float to the service. Discard the fat in the trash. The remaining poaching liquid is beef stock that you can either keep for another dish, or discard. I kept it and put it in my beef stew I made the following morning)
  10. Clean out your pot, and then place the ribs back inside of the pot.
  11. Add the soy sauce mixture, and simmer over low heat for 15 minutes
  12. In the mean time, slice the potato, carrot, green onion, mushroom (and really any other vegetable that you want to add, just make sure it’s a sturdy vegetable that will hold up after simmer for an hour).
  14. Add the vegetables to the pot, and using a spoon drizzle some of the liquid over the vegetables
  15. Cover tightly and simmer over low heat for 1 hour. (DO NOT OPEN THE LID OF THE POT FOR ONE HOUR)
  16. Check the beef after 1 hour by sliding a knife into the meat. If your knife slides in the meat easily, the dish is ready. If the meat resists, then cover and simmer for another 15 to 30 minutes.
  17. Serve with steamed rice 🙂

Notes on this recipe:

  • This is not a traditional Galbi Jjim recipe… at all
  • Use a heavy pot, like a Le Creuset, with an equally heavy lid
  • Do NOT open the lid of the pot while the meat is simmering, the steam that forms inside of the pot is essential in allowing the meat to cook evenly.
  • Be sure to use LOW heat to ensure your braise doesn’t burn and that you have even cooking
  • Two pounds of short-ribs is enough for two to three people
  • Left-overs keep well for up to 3 days (That’s how long mine stayed in my fridge before I devoured it, I’m sure it’s good for up to a week, but I can’t guarantee past 3 days).

Links to Click

17 Degrees

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After spending a week in Florida, with my furry jacket stuffed in my suitcase and dancing down the streets in flats and running outside in the sunshine, I’m feeling down. I want to go back and pick up another bushel of blood oranges and walk on the beach with the sand squishing in my toes while the red juice runs down my chin. I want to put that $15 bikini I fished out of a clearance bin back on and roll around on the sand.

Not to mention the start of classes. EWWW. I’m happy to be back in my cozy apartment with my fluffy little munchkin, but  this morning when the thermometer read 17 degrees… I was blue. 17 degrees is even too cold for a cold weather running junkie like me. My little dog was thrilled, it’s not wonder, because she was born wearing a cashmere sweater… but me? I was born cashmere-less.

Anyway, this general ennui has spread… I’m sitting in the library leafing through Income Tax law and looking through pictures from last week. The sun! The sand! The beautiful hotel!

Normally when I am stuck inside I resort to baking, rolling out jam tarts and baking mounds of chocolate cupcakes. This time? I have  rolled like a taco in my blankets and watching itunes movies on repeat. I didn’t even finish unpacking from Florida yet! And this morning? I realized the puff pastry I was defrosting on Friday was still on the counter in a floopy and gloopy mess. I realized this morning, as I chucked this goopy mess, that I must need a new spark. And inspiration.

So I have given myself a project. I will post every single Monday and Friday of each week (twice a week!) with recipes, pictures optional. You all can keep me on track.

This is a recipe for bbq chicken that I use frequently when I feel that the massive quantities of buttered bread should be offset by some protein. The removing the skin from the chicken is a bit tedious, but it is well worth it.

BBQ Oven Roasted Drumsticks (a Kaprise Kitchen original and favorite)

  • 6-8 chicken drumsticks, rinsed and patted dry
  • 1/2 cup of bbq sauce
  • 1 tablespoon of Worchestire sauce
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon of crumbled lavender
  • 1 tablespoon of honey
  • 1 teaspoon to 2 teaspoons of whole grain mustard
  • salt/pepper to taste
  1. Preheat the oven to 425 degrees Fahrenheit
  2. Using a pair of kitchen shears, remove the skin from the chicken drumsticks. I slide the tip of the shears under the skin and cut from the meaty part of the chicken to the end of the bone. Then I cut through the little tendon and peel the skin from the meaty section down and over the end of the bone. Then I push back the clear and gelatinous membrane from the chicken before rinsing and patting dry.
  3. Cut two diagonal slices into the meaty part of the drumstick, just until a little before you hit the bone.
  4. Whisk the bbq sauce and ingredients together in a small bowl. Using a basting brush, brush the chicken with  sauce
  5. Reserve any remaining sauce for basting
  6. Lie the chicken in the baking dish with about 1 inch of space on each side.
  7. Bake chicken for 30 minutes, rotating the pan once during cooking and basting with remaining sauce
  8. Raise the temperature to 450 degrees Fahrenheit, and continue baking for another 10-15 minutes or until the chicken is browned and the juice run clear when you prick with a knife.
  9. Let the chicken rest for about 5 minutes before serving

Notes on this recipe:

  • Skinless drumsticks are available for purchase at some groceries, however they normally charge up to 2xs more per pound for skinned chicken. I prefer to do it myself (because I am a control freak) and normally buy about 5-10 pounds of drumsticks, skin the chicken and then store it in freezer bags (4 per bag) for whenever I want to have this dish.
  • I use a specific type of bbq sauce (with a yellow label), but the name escapes me right now… but that one is my favorite. Feel free to use any type of sauce you want… this chicken is just as good with a soy/ginger sauce as it is with bbq sauce.
  • During baking, try not to open the oven more than once to rotate the pan, the high temperature required for this dish is essential in having the chicken cook evenly and brown perfectly.
  • If you prefer a slightly crisper crust on your chicken, sprinkle a little salt on the tops of the chicken, it’ll help crisp up nicely.

Did you know?

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I love surprises. I like facts that you wouldn’t expect and recipes that are so easy it’s amazing. So it was no surprise that when I discovered I could make cranberry juice, I was thrilled. I have been making my own tart and lime spiced cranberry sauce for Thanksgiving for years, but it never occurred to me that I could in fact make my own jewel toned tart juice. I adapted this recipe from here (http://www.mytartelette.com/2006/11/mighty-cranberry.html). Instead of sugar, I use clover honey and instead of discarding the cranberries after extracting the ruby juice, I whizz them in a blender with ice cubes and blueberries.

Cranberries, juiced and smoothied

  • 3 to 4 cups of cranberries, picked through (discard any mushy berries and pick out stems)
  • 1 to 2 quarts of water (I used my biggest pot and filled it with cold, filtered water)
  • 1/4 cup of your favorite honey (if you prefer sweeter juices, you dial this up to 1/2 a cup)
  • Handful of blueberries (or any other fruit. Peaches, oranges, banana, apples, are all good options)
  1. Add water to pot and bring to a rolling boil
  2. Add the cranberries and continue to boil until all of the berries have burst and the water has turned a beautiful red.
  3. Remove from heat
  4. Strain the juice and berries through a fine mesh sieve or cheese cloth, do not press on the berries
  5. Stir in honey until dissolved
  6. Allow juice to cool.
  7. JUICE: Put 1/2 cup of leftover berries* and a handful of blueberries and whizz in a blender with a few cubes of ice. Drink!

* You can feel free to discard these if you want, but as a poor as a church mouse law student, I try to maximize the yield for all of my purchases. (You know… so I have some money left over for pretty things). You will have about 2-3 cups of berries (they will be a little mushed) leftover. You can freeze these in 1/2 cup increments to add to any of your smoothies.