Tag Archives: yogurt

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262/365. We Got The Beet! (TM).

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262/365. We Got The Beet! (TM). I.

i am so loving the spicy beets with grassmilk yogurt and caraway sauce i made yesterday. i took it to work and got generally positive reviews and quite a few usage suggestions.

it totally works as a topping for a burger ( in this case, an olive and swiss ). and yes, you can also dunk it in fries.

although it can be eaten and enjoyed all by itself as a savory yogurt, it’s really a multifunctional, vaguely mediterranean, spicy sauce analogous to sriracha sauce.

as a brand manager, i think it needs an identity more interesting than “spicy beets with grassmilk yogurt and caraway sauce”, befitting of its festive red color and spicy attitude. how about “We Got The Beet!”? i guess i should look into what it would take 262/365. We Got The Beet! (TM). II.

the possibilities are endless. cut it with some olive oil for a spicy beet yogurt vinaigrette. it was lovely on a roasted beet salad with feta cheese and toasted walnuts.

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261/365. recipe: spicy pureed beets with grassmilk yogurt and caraway.

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261/365. recipe: spicy pureed beets with grassmilk yogurt and caraway.

i found this puréed beets with yogurt and caraway by martha rose schulman and thought i’d give it a try with organic valley’s new 100% grass-fed, cream on top grassmilk yogurt.

i wasn’t sure what to expect, but it’s really, really good! i think it works all by itself as a savory/spicy yogurt but would also pair well with lamp or pork as a condiment in addition to eating with warm pita bread as martha rose schulman suggests.

if you end up making let me know what you think and if you ate it standalone or as a condiment.

don’t skip the ground caraway! it really brings in unique element to the recipe.

ingredients
1 ½ pounds beets (4 medium), roasted beets
2 garlic cloves, crushed
1 cup plain grassmilk yogurt
1 tablespoon agave syrup or light corn syrup
3 tablespoons olive oil
1 teaspoon ground caraway seeds
⅛ to ¼ teaspoon cayenne, to taste
Salt to taste

directions
– preheat oven to 350F
– roast beets for about an hour
– peel beets, cut into wedges and let cool
– crush and finely chop garlic
– add beets and garlic together in blender and pulse to chop beets into smaller chunks
– add yogurt and puree until smooth
– add agave nectar or light corn syrup, olive oil, ground caraway, cayenne and salt to taste.
– continue to blend until well mixed.

enjoy!

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208/365. odin’s new favorite yogurt is heading to stores near you.

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208/365. odin’s new favorite yogurt is heading to stores near you.

i was proud to be part of the launch of organic valley’s 100% grass-fed, non-homogenized grassmilk in 2012 and have been even prouder to watch it grow in popularity ( if told me 10 years ago that i’d get interviewed by the wall street journal over milk, i’d have thought you were crazy. ).

ever since we launched the milk people have asked us to make yogurt. we heard you! whole milk, cream on top. two flavors – plain and vanilla. made with nothing but milk and cultures ( and a bit of fair trade vanilla and sugar in the vanilla ). it’s really, really, really good. but don’t just take my word for it. i brought a few tubs from the first production run and odin and his cousin evelyn broke into them when i was at work the next day. when i came home they excitedly exclaimed how awesome the yogurt was and that it was their faaaaavorite yogurt EVAR ( not joking. it was a completely unsolicited product review. ). also, they demanded i bring home more tubs because they nearly finished the one i brought home 🙂

i couldn’t be prouder of the product team who knocked it out of the park in developing a stellar product and the farmers and the cows for providing delicious, 100% grass-fed milk.

you should start seeing at whole foods and natural foods stores and select grocery stores soon. if not, ask for it! we’re waiting for it to through distribution and on shelves to make a big announcement but i see people tweeting about it so i thought it was fair game to give a sneak peak 🙂

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18 miles! and what to eat and not eat before a long run.

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18 miles! and what to eat and not eat before a long run.

it’s just 5 weeks until the chicago marathon which means i just have a few more long runs before tapering down on the last 3 weeks before the race. my last three long runs have been 16 milers. i posted about one here and the rest i ran on vacation in maine. i’ll possibly maybe get around to posting about them if i have time. generally speaking they’ve gone alright for LSD ( long slow distance ) runs where the goal is to just make it through the run at about a mile or two per hour pace slower than your 10K speed ( usually when i get in trouble it’s because i try to outpace my LSD speed and start to run out of gas ).

so today was my 18 miler and i started it with my usual, favorite pre-run food, stonyfield oikos organic greek yogurt. it makes for a great post run snack but i’ve also found the extra protein and modest carbs make for an awesome, easily digestable pre-run snack that keeps giving the gift of energy along the way ( in addition to a mocha clif shot for longer runs ).

that’s all well and fine and the first 12 miles felt excellent, but then the gas ran out of the tank and the last 6 miles were a tortuous reminder why having a dinner of more than a couple of beers and pretzels ( and nothing else! ) is not a way to get prepared for longer long runs. one or two beers is fine as long as they’re not consumed on an emtpy stomach. 3 or 4 not so good. especially when only chased with pretzels.

while it was a fun going away party for a co-worker – lesson definitely learned. as powerful as stonyfield organic greek yogurt is, it’s not enough to counteract ill effects of even modest amounts of beer 🙂

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preparing breakfast for The Girls.

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while it’s true that chickens are not particularly picky about what they eat, we have discovered that they do certainly have preferences and The Girls are quite fond of salad greens and yogurt ( all organic of course ).

the salad greens are great because the’re nutritious and they help maintain the deep orange color of their yolks.

there is some debate about feeding yogurt to chickens since they are lactose intolerant, but others say yogurt with live cultures is just fine since the probiotics break down the lactose and the benefits of probiotic cultures on the chickens gastrointestinal tract outweighs the risk of lactose intolerance ( diarrhea ).

i’ve never noticed any runny poop or other effects after giving them yogurt, but i really have no idea if the probiotics in the yogurt is actually helping them. all i know is they lurve the yogurt!



and when i say they loooooooooove it, i mean They Love It. as in, even after i bring them their regular chicken feed, they keep looking at me likem, “hey, seriously, are you bringing us the good stuff?” and when i do bring it out they don’t even wait for me to put it down before they start diving it ( there is a full fresh tray of chicken feed behind them in this photo ).

although i don’t know for sure if the probiotics are helping them, i do know The Girl who was feeling under the weather recovered relatively quickly and didn’t die ( which is what many people who have chickens privately told me was probably going to happen ).