|Laura's Letter: Rose Geranium Sangria|
|Written by Laura Klein|
The other day in Yoga practice while resting in downward dog (is this really a resting position?) and doing my best to breathe through my fingers and toes (can one really do this?), my mind began to wander. I began thinking about organic foodie treats. You see I had just come off of the master cleanse, eight days of drinking nothing but organic lemonade with cayenne pepper. I was ready for a tasty organic dinner.
With my energy at a level 12 (out of 10) I felt like I was on top of the world. As a person who usually requires eight hours of sleep I was now going on six and operating at a highly focused pace and felt great. Because it was so freaking hot in my yoga class I decided to keep my first organic dinner after the cleanse simple and on the grill.
On the menu: my Rosé Geranium Sangria made from organic rosé wine. Don't let the classic pink color of America's sweet white zinfandels scare you. Rosés are very popular amongst the French and Europeans during the hot summer months. With their cool, crisp, dry, flavors they are back in vogue and hot on the American culinary scene.
As an appetizer I threw together my easy recipe for a Gorgonzola Bruschetta with Sage Honey. I had a few endives sitting around so I decided to toss those tasty chicories on the grill and drizzle them with my blood orange vinaigrette. Check out the Grilled Endive with Blood Orange Vinaigrette recipe.
I also put together one of my summer Italian favorite's Organic Chicken Under a Brick. Yes a brick. The technique is simple and quick, producing tasty tender meat with a crisp skin.
An organic dinner wouldn't be complete without some tasty veggies, so I Skewered Organic Veggies and put those on the grill along with my Grilled Heirloom Truffle Potatoes. Finally I dished up a cool summer dessert with my homemade Organic Strawberry Rose Geranium Ice Cream Drizzled with Balsamic Vinegar. If you haven't yet tried strawberry ice cream with balsamic vinegar you are missing out.
Finally read about Monterey Bay Aquarium's celebrity chef studded event Cooking for Solutions 2006.
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Get healthy, and go organic!
Laura Lynn Klein
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