I have some exciting news. I am beginning a new business as a Holistic Health Coach. I will be working with people on how to reach their health goals, including stress reduction, increasing energy, losing weight, improving their confidence, and being able to make time to cook and enjoy cooking for themselves and their families. I’ll accomplish this by supporting them with their food and lifestyle choices and through cooking classes.

As you know, I have always had an interest in health and healthy cooking and enjoy sharing this knowledge with my friends, colleagues and family. My first step towards this goal was to attend and complete formal culinary training at Le Cordon Bleu College in Scottsdale, Arizona. My second step was to increase this knowledge and learn, in a formal training program, how to live a better life through eating well and taking care of myself. I am currently enrolled at the Institute for Integrative Nutrition in New York City. I am not only learning to improve my life, I am also receiving very detailed instruction on how to counsel others about food and lifestyle choices. It’s an exciting time for me!

I look forward to sharing more with you about my new career path, and all of the benefits of this work. I’ll be inviting people to health consultations in the near future, to have the opportunity to support them to create a happier, healthier and more fulfilling life. I’ll be in touch periodically to let you know how my training is progressing. I appreciate being able to share this with you. Please feel free to visit my website at http://websites.integrativenutrition.com/tcowan/Index.aspx to get a preview of what I am up to!


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French Breakfast Radishes

My first introduction to this beautiful little radish was in Paris in 1988.  I just recently rediscovered them here in Arizona at the Mesa Community Farmers Market .  I was very surprised to see them and surprised that they weren’t as sweet as the ones I remembered from France.  I remember them being slightly sweet not realizing that they were sweeter because I was having them later in the year.  They had been harvested after a frost which brings out the sweetness in this little beauty.  The French Breakfast is normally available year round especially in milder climates.  Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6, riboflavin, magnesium, copper, and calcium.

The French Breakfast radish are also called Flambo radishes and are a French heirloom radish dating back to the 1800’s.  Radishes are root vegetable related to the horseradish and turnip family.  Oddly enough the French call them simply breakfast radishes (les radis petit dejeuner).    Elongated (2-3 inches in length) and red with a distinctive white tip and root, they are a lot milder than the red Cherry Belle radish that most people are accustomed to seeing in the grocery store.  Even people who don’t normally like the harsher flavor of the Cherry Belle radishes would like the mild tang to slightly sweet flavor of these.  They are perfect eaten raw by themselves and in salads.  I have eaten them both poached in butter and sautéed lightly in butter.  I love their mild flavor though with an egg over easy and a piece of toast.   This might be an odd thing to a many but most North Americans aren’t used to eating vegetables with their breakfast.  Try it - you might like it!

Happy Birthday, Mom!

I have been working on a blog about King Cakes since it is that season again, but I have hit a brick wall.  So much to say about the history of the King Cake for those of you that aren't familiar with them but also - how do I put that into something that is digestable.  What better way to get out of it than to dedicate a blog to my Mom on her birthday!

HAPPY BIRTHDAY, MOM!

My Mom is the reason I decided to switch gears and go to culinary school 41 years into my life.  After telling her this, she did something that she didn't think she would do, she burst my bubble.  The woman I always thought of as a wonderful example of  "stay-at-home-momness" (yes, I know it's not a real word), told me "Oh, I don't like to cook.  I just did it because I had kids and a husband to feed."  Insert scratched record sound here....What?!  I still love you Mom, but now I have a better understanding of you.

So in honor of her birthday today, I am indulging in a little bit of heaven known as Cheesecake.  My Mom's favorite dessert (I think).  And here is the recipe.  Simple - for those of you who don't like to cook or just want a nice quick to make dessert.  This recipe is best made the day before and chilled completely before serving.  Can be made in approximately 40 minutes and in my opinion rivals some of the "best" cheesecakes out there.  I have adapted this to be made in a 8x8x2 pan instead of the traditional springform pan used for cheesecakes to make it even easier.  The oven heats while you are preparing the crust and the crust cooks while you are preparing the filling.

Lemon Cheesecake

Makes 16 2 inch squares

FOR THE CRUST:

4 1/2 graham crackers (each 2 1/2 by 5 inches)

2 tablespoons sugar (I like powdered sugar)

3 tablespoons unsalted butter, melted

FOR THE FILLING:

2 pkg. (8 ounces each) cream cheese, room temperature

3/4 cup sugar

2 large eggs

Finely grated zest and juice of 1 lemon (2 teaspoons zest and about 2 tablespoons juice)

1 teaspoon vanilla extract  (use Mexican or homemade vanilla extract if you have the opportunity)

Directions

1. Heat oven to 325 degrees. While oven is heating line the bottom and sides of an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Crimp overhang under rim of pan.
2. In a food processor, blend graham crackers with sugar until finely ground; add butter and pulse until moistened.
3. Transfer crumb mixture to prepared pan, and pat in gently. Bake until beginning to brown, 10 to 12 minutes. While crust is baking, make filling.
4. Make the filling: Blend cream cheese and sugar until smooth. Note: I like using a hand held blender for this but you can use your food processor as well. Add eggs one at a time to make sure they are completely incorporated. Add lemon zest, lemon juice and vanilla; blend until smooth.
5. Pour mixture onto hot crust in pan; smooth top and tap to remove any air bubbles. Return to oven, and bake until set (filling should jiggle only slightly when pan is gently shaken), 30 to 35 minutes.
6. Cool completely in pan. Cover very loosely with plastic wrap; chill until firm, at least 2 hours (and up to 2 days). Use foil to lift cheesecake out of pan. If serving as a whole cake, lift cheesecake from foil with a large spatula and cut into 16 squares. Otherwise remove the cheesecake from the pan and cut the squares while still on the foil. This will make it easier to put back in the pan for storage in the refrigerator. This will freeze nicely as well just be sure to wrap completely in cling wrap prior to placing in the freezer.

Cutting tip: This is a SOFT dessert. Be gentle or it will look like you let your 2 year old cut it with the Play-doh knife. You can use, unwaxed, unflavored dental floss. If you are using a knife, slice down through the cheesecake and then draw your knife out of it towards you. DO NOT pull the knife straight back up, you will just drag the filling with it. Rinse the knife and wipe it prior to making the next cut until all of your cuts are made.

Enjoy and Mom - Dad could make this one for you!