Seasonal Simple Syrup

Hey guys! I hope everybody had a fantastic Thanksgiving. I was able to spend mine with my family and cousins in Georgetown, D.C. We had a great time.

Over the holiday we were cooking nonstop. Along with the major meals we made we also made several snack items such as candied nuts and some great beverages such as Apple Cider Margaritas (I'll have to ask my aunt for the recipe- I'm not a mixologist). To go along with the margaritas and candied nuts I prepared a special seasonal simple syrup. With cinnamon and nutmeg flavors it was delicious on almost anything we made!

Seasonal Simple Syrup

• 1 Cup Water
• 1 Cup Granulated Sugar
• 2 Cinnamon Sticks
• 2 Cloves
• 1/2 Teaspoon Fresh Ground Nutmeg

Combine all ingredients in small sauce pan over medium heat. Bring to a simmer while constantly stirring. After the syrup simmers, reduce to low heat and let the spices infuse for about thirty minutes. Your house will smell amazing afterwards!

This syrup is extremely versatile and great when making candied nuts, mashed sweet potatoes, roasted butternut squash, or mixed drinks. When making waffles, serve it with chopped pecans and fresh whipped cream. Yumm!

Salad Dressing

The other night I made a fabulous balsamic vinaigrette to go on top of my dad's GORGEOUS lettuces from his garden! He has a variety of Razzle, White Russian, and Bibb lettuce.

With the lettuce and balsamic vinaigrette, I also added some feta cheese, sundried tomatoes, and toasted pecans to my salad. It was delicious.

Balsamic Vinaigrette:

1/3 Cup Extra Virgin Olive Oil
1/3 Cup Balsamic Vinegar
1 Tablespoon White Granulated Sugar
1 Tablespoon Honey (I think I used clover honey)
1 Tablespoon Dijon Mustard
1 Teaspoon Soy Sauce
Freshly Ground Salt
Freshly Ground Black Pepper

Throw all of these ingredients into a jar- the measurements don't have to be exact, play around with it. Lid on jar, make sure it's tight, and Shake Shake Shake. The great thing about this mixture of ingredients is that it helps to keep the olive oil and vinegar nicely emulsified and doesn't really settle too much. However, I would advice to give it a little shake before use- just in case.

Tip: In cooking try substituting honey for sugar as often as you can. It's a much healthier and more natural approach, especially if it's local!
Another tip: if you or one of your loved ones is prone to allergies, consider finding a local beekeeper and using local honey. It will help to build up the immune system better for your surroundings than just taking medicine all the time.

Lunch

I have been on a health binge for the past few weeks and am seriously proud of myself! My only major downfall is that I tend to overspend on healthy goodies. Why buy the $2 jar of mayonnaise when there's this jar of lemonaise (vegan mayonnaise + lemon and herbs... it's delicious) that is half the size and three times the price?! But anyways, with some of my recent purchases I made this delicious sandwich.

• 2 slices Sesame Ezekiel bread
• Lemonaise
• Sprouts- a small handful
• Spinach- a handful
• Lettuce- I used a variety called Razzle which my father grows in our garden. 
• Thinly sliced Vermont Sharp White Cheddar cheese (I used Cracker Barrel brand... probably the least healthy thing on this sandwich)
• Apple- thinly sliced.

Spread Lemonaise on insides of both pieces of bread. Arrange cheese on one side, apples on the other. Spinach on top of cheese, and sprouts on top of spinach. Lettuce on top of apples. Fold it over and cut diagonally.

Taken with my iPhone.

It's beautiful, delicious, and a really great lunch! I felt so good after eating it. Enjoy the rest of that apple as a side, and maybe some kettle cooked chips ;]