WELL BALANCEDFabulous <strong>Summer</strong> <strong>Mocktails</strong>Cool off with refreshing and healthy drinks.We have not yet borne thebrunt of summer’s wrath,but prepare yourself; it’s onits way. While ‘tis true that some KansasCity summer days are even too warm forthe Slip ‘n Slide, others warrant escapingthe confines of an air conditionedenvironment and instead a gathering ofleisurely merrymaking on the patio orlawn with a chilled cocktail.Yet hard alcohol and heat go togetherlike wool in the desert. It is dehydratingand depleting, as is the heat, and whowants a double whammy fast track tofatigue and confusion when the daylighthours go well past dinnertime? Opt forthe cooling therapies of fruits and herbsthat beat the heat and keep you sharp,hydrated, and nourished, and you won’thave to worry about crashing before theparty is over.In the sake of full disclosure, I’m allfor the occasional mood-altering happydrink, but aside from the usual suspectssans the alcohol, it can be challengingto find healthy and unusual alternativeson a restaurant menu. So plan a partyon your own patio or lawn and impressyour guests, as these summer coolersare gorgeous, out of the ordinary,and healthy to boot! And don’t forgetthe kiddies; these delicious summermocktails are also a great way for themto join the festivities.Jill McLaughlin is a graduate of theInstitute for Integrative Nutritionin New York City and a CertifiedHolistic Health Counselor. She hasa private health counseling practice,with specialized knowledge inweight loss without deprivation andstruggle, women’s health, osteoporosis,hypoglycemia and diabetes, candida,energy issues, and acidic conditions.You can find out more about herpersonalized nutritional approachat www.healthfulelements.com.You can also reach her at jill@healthfulelements.com.<strong>20</strong> July, <strong>20</strong>08Green Tea andMango Splash1 cup strongly brewed greentea (2 tea bags to 1 cup water)2 cups mango nectarIce cubesMint sprigs for garnishMango slivers for garnishCombine tea and mangonectar in a pitcher. Serve overice, garnished with mint sprigsand mango slivers.www.eatingwell.comBlueberry LimeMargarita (alcohol-free)2 cups ice1 cup frozen blueberries1 cup blueberry nectar1/4 cup seltzer2 tablespoons frozen limeade1 tablespoon lime juice1 lime wedgeCoarse saltCombine ice, blueberries,blueberry nectar, seltzer,limeade, and lime juice ina blender and blend untilsmooth. Rub rim of 2 glasseswith lime wedge and dip insalt. Divide the margaritabetween the prepared glassesand serve.www.eatingwell.comHerbal Rosemary-Raspberry Lemonade1 quart water1/4 cup fresh or 1/8 cup dry rosemary leaves3 medium-sized lemons1/4 to 1/2 cup honey or maple syrup1 cup fresh or frozen raspberriesIce cubesEdible flowers for garnishFor the rosemary infusion:1. Measure out 1-2 ounces (about 1/2 -1 cup) of dried herbs perquart of boiling water. If using fresh herbs, double the amount ofplant material. Combine the herbs in a pot.2. Pour 1 quart of boiling water over the herbs.3. Strain, and sweeten lightly with honey if desired.For the lemonade:1. After the rosemary infusion, stir, cover and allow to steep for15-<strong>20</strong> minutes.2. Strain out the rosemary leaves, and add the fresh lemon andhoney or maple syrup. Stir well and transfer to a festive glass bowl.3. Add the raspberries and ice cubes, and garnish with a fewsprinkles of edible flowers such as basil blossoms, borage,calendula, lavender, rose petals or nasturtiums.www.drweil.com
Cooking fromthe HeartFajitasFajitas are great for the grill!<strong>Summer</strong>time is outdoor cooking time for me and I am sure formany of you. The big summer event of the year in my family was thefamily reunion picnic. When other families at the parks were grillinghot dogs and eating sandwiches and potato salad, we were makingFajitas and heating flour tortillas on the grill.Fajitas are a Tex-Mex dish. Years ago when migrant workerscrossed into southern Texas they would buy the most inexpensive cutsof meat. That was the skirt steak. You could not find skirt steak at thegrocery stores at that time; we had to go to the Mexican store for thatcut of meat. Well, it’s not cheap any more and you can find the verypopular skirt steak at any grocery store today. Enjoy your Fajitas!FajitasMakes 4 to 6 servings2 pounds skirt steak, marinated, and patted dry with paper towels(see marinade recipe)1 green bell pepper, thick wedge slices1 large white onion, thick round slices1 large tomato, thick wedge slicesOilSalt & pepper to taste1 dozen large flour tortillasSalsa or hot sauce optional, but strongly suggested.Prepare coals for charcoal fire. Place marinated skirt steaks on thegrill. Turn steaks once until desired doneness. (1 ½ to 2 minutes perside for med-rare). Cook bell peppers, onions, and tomatoes on aheavy griddle lightly oiled, you can also wrap them in foil and placeon the grill until tender. Transfer cooked steaks to a cutting boardand cut into strips on the bias. Place steak strips, vegetables and ahot sauce of your choice in a warm tortilla. Roll it up and eat withyour hands.Marinade for Fajitas4 Tablespoons olive oil2 Tablespoons fresh lime juice2 cloves garlic, crushed2 teaspoons ground cuminPinch of black pepperIn a shallow non-metal baking dish combine all ingredients. Addsteaks, and turn to coat both sides. Cover and let stand for about 30minutes, turning occasionally. Steaks are now ready to cook.Chef Virginia Lopez-Hudson is a member of the Greater Kansas CityChefs’ Association and is a culinary instructor at Job Corps. She isalso the author and creator of Hands-On Cooking: Mexican Basicson DVD. You can email Virginia with questions or to purchase herDVD at theechefgirl@aol.com. Please put Cooking DVD in thesubject line.July, <strong>20</strong>08 21
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