Wednesday, January 25, 2012

Going Green!

I don't know about y'all, but every January I start in on the usual new year's resolutions: exercise more, eat less and healthier, etc. In previous years such "resolutions" have been quickly forgotten in the hullabaloo of daily life, but 2012 is going to be different. I've realized over the years that big changes are daunting and scary, but small changes are easier to accept and incorporate.

In my search for healthier diet choices, I came across this article on KSL about making smoothies. This is such an awesome idea! My neighbor actually introduced me to incorporating spinach into my smoothies some time ago, but using other leafy greens never occurred to me. So smart, so healthy and so easy, there's pretty much no reason why spinach and other iron-rich greens can't be blended into any fruit smoothie. Think of it as homemade V8 Splash, only more delicious and less expensive.

So, cheers to the new year with health-packed, delicious smoothies!

Monday, January 9, 2012

Recipe of the Day: Ginger Stir Fry

It's cold outside, so all I want to do is curl up by the fire with something warm and tasty. In my search for appropriate tastiness, I stumbled upon this recipe:

Ginger Stir Fry
Serves 6, takes approx 40 minutes

1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger (divided)
1/4 cup vegetable oil (divided)
1 small head broccoli florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt

To prepare, start by combining cornstarch, garlic, 1 teaspoon ginger and 2 tablespoons oil in a large bowl. Stir until cornstarch is disolved. Use this mixture to coat snow peas, broccoli, carrots, and green beans before cooking.

Heat the remaining oil in wok over medium heat. Toss in coated veggies and cook for 2 minutes, stirring constantly so as not to let them burn. Add soy sauce, water, onion, remaining ginger and salt. Cook until veggies are crisp yet tender.

Saturday, January 7, 2012

Melinda's Mint Hot Chocolate

There is finally snow on the ground in Salt Lake! I was starting to think that it wasn't going to happen, but here it is! Warm up tonight with this deceptively simple hot chocolate recipe, courtesy of my mom:

Melinda's Mint Hot Chocolate

1 bag mint tea
1 packet hot cocoa mix
Marshmallows (optional, but why not?!)

Boil water and steep the tea in a mug for five to eight minutes. Add hot cocoa packet and stir to combine. Top with marshmallows, drink and enjoy!

Issue 7: Free Range Eggs

The term “free range” is such a trendy buzz word these days that its presence in advertisement and labeling cannot always be trusted. Some “free range” producers are really the same old industrial producers who believe that the American public is willing to buy anything labeled with  it and similar trendy buzz words like “all natural” and “hormone free.” But when the product comes from China or India or anywhere outside of Utah for that matter, how can one be sure that it is legitimately all natural? 

Read the rest of the article in Issue Seven.

Thursday, January 5, 2012

Welcome to Ingredients Magazine!

Hello! Welcome to Ingredients Magazine's Blog. Here's what you need to know about us:

Ingredients Magazine is an online publication that gives voice to local farmers and ranchers, independent grocery stores and the local food scene in Salt Lake City, Utah. We launched our first issue in June 2011, and just published Issue Number 7 at the beginning of January 2012 after a major overhaul of the magazine's design. Check it out at

You can find us on Facebook, and don't forget to follow the blog to keep up with our day-to-day activities. Please send your comments/questions/feedback/recipes to YourIngredients.