Radiatore Al Pesto

Radiatore Al Pesto

You say pasta, I say say pesto!  Radiatore al Pesto!

When it comes to making fast, healthy and delicious meals, we’ve go to be efficient. There is teaching virtual cooking classes, writing, making videos, photographing, appearances and blogging.  Even with all those plates spinning, I urge families to make eating together a priority. How? Take a look at this recipe. This easy sauce is a breeze to prepare and you can throw on almost anything, ma va molto benne con Radiatore! The shape of this pasta allows for the pesto to penetrate every single millimeter of the pasta with more sauce and more flavor. Of course if you have other pasta shapes at home, go for it.

Radiatore al Pesto

Serves 4

For the Pesto:

½ cup freshly grated Parmesan, more for garnish

1 large garlic clove

1/3 cup walnuts

Basil Leaves

1/2 cup extra virgin olive oil

Kosher salt and freshly ground black pepper

1 lb Radiatore pasta

 

Prepare the Pesto: Place the Parmesan, garlic, walnuts, basil and a little (about 2 tablespoons) of the olive oil in the food processor. Pulse until blended. With the machine running, pour the remaining olive oil in steady stream to create an emulsion. Season with salt and pepper. Reserve the pesto in a covered plastic container in the refrigerator. Pesto can be prepared up to 5 days ahead of time.

Cook the pasta: Bring a large pot of water to a boil over high heat and add a good pinch of salt. Cook the pasta al dente, according the package instructions. Save some pasta water. Drain well in a colander. In a bowl, add the radiatore, a few large spoons of the pesto sauce and a ladle of the pasta water. Mix well. Taste and adjust the seasoning; if it needs a bit more liquid, add more broth from the pasta. Garnish with more fresh Parmesan and serve.

 

 

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Pitbull

Hispanic Health Campaign

Exciting news! I’m so proud to be part of the Media Planet Hispanic Health Campaign!

Hispanics have long lacked access to quality healthcare in this country, and as a result suffer disproportionately from health complications like diabetes, heart disease, kidney failure, and more. This campaign advocates for improving that access to care, and empowering the Hispanic community to take charge of their health and well-being. Learn more by picking up a copy of the campaign in the LA Times or by reading the digital version online here.

Yesssss!!! It’s him, the amazing, the talented, the worldwide popstar artist, the one and only Pitpbull!

I’m so honored and thrilled to be part of this project with him and can’t stop spinning to his songs!

Leticia Spinning to Pitbull

 

Did you hear me say spinning? Oh yes, and you can read abut it too, on this article, part of our campaign, about how I discovered joy in exercising.

 

Make sure to share this story with someone who cares about this topic.

Please send an e-mail.

You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A cookbook.

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See you next time,

Leticia

 

 

Pão de Queijo

Pão de Queijo

Pão de Queijo is legend in Brazil. The mere mention of them evokes images of a good smelling kitchen, or a grandmother rolling the dough and serving to their grandchildren. Pão de Queijo is addicting, and nobody can eat just one.

A golf-sized little roll that is chewy, cheese, steamy, and almost succulent, Pão de queijo is the result of yucca alchemy.

It’s the national snack. With a cafezinho (small coffee) on a side in the middle of the afternoon this is one of the most traditional habits.

But when it comes to making them, the sad truth is that many people, especially Brazilians, don’t. Why? Why are so many tropical souls intimidated by a little piece of cheese roll? The main reason is that Pão de Queijo is very easy to buy frozen. But so are chocolate chip cookies! That doesn’t stop millions of Americans to head into their kitchens with a good cookbook on a side and prepare batches and batches of the American classic while they still might have a bucket of Nestle Toll House dough in their fridge, which they use as well.

It also doesn’t stop magazines and cookbooks to continue publishing new versions of it repeatedly, stimulating the former action. So, let’s take it from the beginning and make it from scratch, shall we?

Pão de Queijo
Photos on this post by Rodolfo Sanches

Pão de Queijo (Brazilian Cheese Bread)

Makes 35

 

3½ cups (630g) povilho azedo

1 cup (250ml) water

1 cup (250ml) whole milk

1 cup oil

3 teaspoon salt

2 whole eggs

227 g Parmesan, finely grated

Freshly ground nutmeg

Few twists of freshly ground pepper

 

  1. Place the manioc starch in the bowl of an electric mixer fitted with the paddle attachment. Set aside.
  2. Place the water, milk, oil, and salt in a small saucepan, and bring to a boil. Immediately pour the hot liquid mixture in one stroke into the starch and turn the machine on at low speed. Mix until the dough is smooth and starch is all incorporated, about 2 minutes. Pause the machine and add the eggs. Continue to paddle at low speed until the dough develops structure and turns pale yellow about 5 minutes. The dough will feel sticky.
  3. Add the cheese and mix until well incorporated.
  4. Season to taste with nutmeg, cayenne, and freshly ground pepper.
  5. Transfer the dough to a bowl, cover with plastic wrap, and chill for at least 2 hours in the refrigerator.
  6. Preheat the oven to 350˚F. Line a baking sheet with parchment paper.
  7. Wet your hands with olive oil (alternatively, you can flour your hands with manioc starch) and use an ice cream scooper to make 1-inch balls, rolling them with your hands. Place them on the baking sheet, leaving about 1½ to 2 inches between each (you can freeze them at this point by storing them in a zip-lock bag for up to 3 months).
  8. Bake the cheese rolls in the oven until they puff up and look lightly golden brown, about 12 to 14 minutes. To ensure even baking, rotate the pan once during baking time.
  9. Remove the baking sheet from the oven and place the rolls in a basket lined with a nice cloth. Serve immediately while they are still at their warmest and chewiest.

 

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You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A Cookbook.

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See you next time,

Leticia

 

 

Basil Lemonade

Basil Lemonade

 

 

Magic hours: Welcome brighter days with this Basil Lemonade in your kitchen!

I concocted this green juice and have been drinking first thing in the morning on an empty stomach about 30 minutes before breakfast. Give it a try. It works magic. Let me know, and if you can share a photo, I’d love to see it. Because together is much better.

 

Makes 1

1 lemon

1 lime

½ cup fresh picked basil leaves

1 tablespoon honey

Blend everything together until bright green and completely smooth. Strain over a fine sieve, pour over ice and serve.

 

 

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You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A cookbook.

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Facebook

See you next time,

Leticia

 

Caipirinha

Caipirinha

Caipirinha
Photo by Hollie Bertram

 

Refreshing, cool, sweet, and relaxing, Caipirinha is Brazil. And if Caipirinha is Brazil, then cachaça is our national shrine.

In the US, cachaça is also called Brazilian rum and the distillation process is quite similar indeed. The difference between them is that rum is distilled from molasses (which also comes from sugar cane) while cachaça is distilled from the fresh juices of sugar cane. Good cachaça has an intense aroma and flavor of fresh sugar cane. Essentially, caipirinha is a simple cocktail based on a mixture of mashed lime with sugar, ice and cachaça.

 

Caipirinha

Makes 1 drink

2 limes

1 tablespoon sugar

2 to 3 tablespoons cachaça (adjust amount to taste)

Ice cubes

  1. Cut the two ends of the lime and cut lime into medium chunk wedges.
  2. Using a muddler, mash the lime with sugar, making sure to squeeze all the juices and to dissolve the sugar in the juice.
  3. Transfer the lime mixture to a shaker. Add the cachaca and ice cubes. Shake well (about 8 to10 times) and pour into a large (but not tall) sturdy glass.

 

 

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You can find more about my work on ChefLeticia.com;

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Leticia

Falafel Recipe

Twin Fritters: Falafel in Israel, Acarajé in Brazil

As a Jewish girl born and raised in Brazil, I can’t help but compare, cherish—and cook Falafel, one of the most iconic foods of Israel, to Acarajés, one of the most iconic foods of Brazil. They are first-degree cousins! Better yet, they are twins. Twin Fritters! Well, non-identical of course. One lives in Israel, one lives in Brazil.

Twin Fritters Falafel and Acaraje
A young Baiana frying Acarajés in there sweets of Bahia, Brazil.

 

Falafel is made with raw chickpeas; Acarajé is made with raw black-eyed beans.

They are both soaked in water for 12 to 24 hours in the refrigerator but never cooked. The beans will cook when they fry but not before then. In fact, if you cook the beans or use cooked canned beans—for both, the batter will simply melt away in the oil and you end up with a disaster. But don’t worry, once the beans are soaked and pureed in the food processor, they fry beautifully, and they hold quite well.

Twin Fritters

For both Falafel and Acarajé, the beans are pureed with raw onions.

In Brazil, we season the Acarajé with salt, pepper, cayenne, and a bit of paprika.

In Israel, we season the falafel with salt, jalapeno, cumin, and coriander—and fresh herbs, very important—giving that bright green color and fresh taste to the batter. Sesame seeds and garlic also go in the falafel mixture.

When seasoning, I encourage you to try lots of combinations and know that these little twin fitters can stand up to lots of hot seasoning.

In Israel, falafels are rolled and shaped into a walnut-size ball and stuffed in pita bread along with hummus, Israeli chopped salad, and Tzatziki sauce made with yogurt and/or sour cream and dill.

Acarajé looks like a big meatball and there is no bread around it. The acarajé is a vessel for the stuffing. When fried, the baianas split them in half with a serrated knife and ask what kind of filling you would like. The options are chopped salad, very similar to the Israeli chopped salad of tomatoes and cucumbers, although in Brazil you’ll see bell-pepper as well;

Vatapá (a mixture of fish, shrimp, peanuts, cashews, bread, coconut, and palm oil)

Vatapa Twin Fritters
Vatapá

 

or Caruru (made with okra, dried shrimps, coconut, cashews, and peanuts).

Caruru
Caruru

 

Falafel is fried in canola or vegetable oil. Acarajé is fried in palm oil (iconic foods), yielding that reddish-orange vibrant color on the fritter.

Acarajes
Acarajés frying in palm oil.

 

You can find the recipe for Acarajé in my cookbook The Brazilian Kitchen (e-mail me if you’d like more info).

To the Twin Fritters, Lechaim (in Hebrew) and Saúde (in Portuguese)!

 

This recipe for Falafel is adapted from Adeena Sussman’s cookbook Sababa.

You might also like other recipes from Sababa’s cookbook and other Israeli dishes on my website.

Eggplant and Tomato Galette

Short Ribs with  Eggplant, Silan and Nigela Seeds 

Tahini Caramel Tart

 

Falafel

Makes about 24 falafel balls

 

Ingredients:

2/3 cups dried chickpeas

1 cup coarsely chopped parsley leaves

1 cup coarsely chopped cilantro leaves

½ onion, coarsely chopped

2 garlic cloves

½ small jalapeno, seeded and coarsely chopped

1 teaspoon kosher salt

½ teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon sesame seeds

Canola or Vegetable Oil for Frying

 

Prepare the Chickpeas: Place the chickpeas in a bowl, cover with 4 inches of water and soak in the refrigerator for 24 hours.

Drain and rinse the chickpeas, place them in the bowl of a food processor, and process until they’re pulverized into large crumb-like pieces, stopping to scrape down the sides of the bowl if necessary, 30 to 45 seconds. Add the parsley and cilantro to the processor with the onion, garlic, jalapeno, and 2 tablespoons of water and pulse until a unified and bright green mixture is formed, stopping to scrape down the sides of the bowl if necessary, 20 to 30 seconds (add an extra tablespoon of water if necessary).

In a small bowl, combine the salt, cumin, coriander, and sesame seeds. Just before frying the falafel, add the spices to the food processor and pulse until incorporated, 10-15 pulses.

Heat 2 inches of oil in a high-sided skillet over medium-high heat until it reads 350˚F on a candy thermometer, or a small piece of white bread begins to sizzle and brown immediately when dropped into the oil.  Set a colander over a bowl or line a plate with paper towels. Using two spoons or a small ice cream scoop, shape the falafel into balls the size of small walnuts. Fry in batches, making sure not to over crowd the skillet or let the oil temperature drop below about 340˚F, until deep golden, 1-2 minutes but no more. Serve hot, seasoning with more salt if desired.

 

 

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You can find more about my work on ChefLeticia.com;

You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A Cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

The easiest and most impactful thing you can to support is subscribe to my newsletter and to my channel on YouTube. And of course, tell your friends about it.

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See you next time,

Leticia

 

 

 

 

Focaccia Recipe

Focaccia Recipe

A post on Instagram, or Facebook, or Twitter floats somewhere in the digital content abyss. Ok, a website is still a digital space, I know, but I hope you get inspired to make this Focaccia Recipe at home. Bread is real. It’s food. It nourishes you. Bread is my escape to reality.

Focaccia Recipe

Focaccia

(Adapted from Salt, Fat, Acid, Heat by Samin Nostrat)

 

For the Dough:

2 ½ cups (600g) lukewarm water

½ teaspoon active dry yeast

2 1/2 teaspoons (15grams) honey

5 1/3 cups (800g) all-purpose flour

2 tablespoons Kosher salt

¼ cup (50g) extra virgin olive oil, plus more for finishing

Flaky salt for finishing

 

For the Brine:

1 ½ teaspoons (5g) kosher salt

1/3 cup (80g) lukewarm water

 

In a medium bowl, stir together water, yeast, and honey to dissolve.

In a very large bowl, whisk flour and salt together to combine and then add yeast mixture and olive oil.

Stir with a rubber spatula until just incorporated then scrape the sides of the bowl clean and cover with plastic wrap. Leave out at room temperature to ferment for 12 to 14 hours until at least doubled in volume.

Focaccia Dough Rise

 

Spread 2-3 tablespoons oil evenly onto a 18 X 13-inches rimmed baking sheet. When dough is ready, use a spatula or your hand to release it from the sides of the bowl and fold it onto itself gently, then pour out onto pan. pour an additional 2 tablespoons of olive oil over dough and gently spread across. Gently stretch the dough to the edge of the sheet by placing your hands underneath and pulling outward. The dough will shrink a bit, so repeat stretching once or twice over the course of 30 minutes to ensure dough remains stretched.

Focaccia Dough Strech

 

Dimple the dough by pressing the pads of your first three fingers in at an angle. Make the brine by stirring together salt and water until salt is dissolved. Pour the brine over the dough to fill dimples. Proof focaccia for 45 minutes until the dough is light and bubbly.

Thirty minutes into this final proof, adjust rack to center position and preheat the oven to 400˚F. Invert another sturdy baking sheet and place on the rack. Allow to preheat with the oven until very hot, before proceeding with baking.

Sprinkle focaccia with flaky salt. bake for 25 to 30 minutes directly on top of inverted pan until bottom crust is crisp and golden brown when checked with a metal spatula. To finish browning top crust, place focaccia on upper rack and bake for 5 to 7 minutes more.

Remove from oven and brush or douse with 2 to 3 tablespoons oil over the whole surface (don’t worry if the olive pools in pockets, it will absorb as it sits). Let cool for 5 minutes, then release focaccia from pan with metal spatula and transfer to a cooling rack to cool completely.

Serve warm or at room temperature. To store, wrap in parchment paper and keep in an airtight bag or container to preserve texture.

 

 

 

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Make sure to share this story with someone who cares about this topic.

I’d love to know what you think about this article. Please send an e-mail.

You can find more about my work on ChefLeticia.com

You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and

My Rio de Janeiro: A Cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

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Facebook @ChefLeticiaHealthyCooking

See you next time,

Leticia

Ground Meat With Oloves, Tomatoes Pine Nuts

Ground Meat with Olives, Tomatoes & Pine Nuts

This recipe for Ground Meat with Olives, Tomatoes and Pine Nuts is a great new addition to your repertoire. Who doesn’t love meatloaf, hamburger or meatballs? Sauce Bolognese? Steak Tartare? We can keep going when it comes to ground meat, one of the most versatile cuts of beef, and the star of many classics from all over the world.

Stores don’t label where the ground meat comes from, but most ground beefs are a concoction of different cuts like chuck, eye round, sirloin, or brisket. Different amounts of fat are injected to add moisture to the meat. The leaner the ground meat, the dryer. Of course, for some recipes, that’s’ what you want; like for croquettes for example where you want to avoid fat inside the meat. For most other recipes like sauces, hamburgers, meatballs and meatloaf, you might want to choose ground beef with some amount of fat in it.

What you do find in stores is the indication of fat: regular, lean or super lean, varies between 10 to 15 to 20% of fat.

In terms of storage, ground meet has to be used within one day after buying since the meat will turn “gray “on the outside. If this happens, remove the gray part and use the remaining “pinkish” part. Technically speaking you can freeze ground meat. Personally, I don’t like to. I usually plan to buy my meat the day of, or the day before cooking.

This recipe is an easy one. It doesn’t have the iconic reputation of the previous classics mentioned above, but it’s a recipe to make over and over again. It’s ground beef cooked with spices and embellished with chopped garnishes. It takes very little time to prepare and once cooked, it’ll give you many meals. You can pair it with plain rice, or potatoes, or rice and beans, or crack a fried egg on top.

Imagination has no limits when it comes to ground beef.

 

Ground Meat with Olives, Tomatoes and Pine Nuts

Serves 4

 

2 tablespoons olive oil

6 cloves garlic, minced

1 large onion, chopped

1 fresh bay leaves

Kosher salt and freshly ground pepper

1 lb ground meat

2 teaspoons sumac,

1 teaspoon ground cinnamon

2 teaspoons harissa paste

½ cup chicken or beef stock

7 tablespoons pine nuts

1 1/3 cup cherry tomatoes

1/3 cup kalamata olives, pitted and chopped

½ cup chopped parsley

 

Procedure: Heat the olive oil over medium high heat in a medium bottomed frying pan for which you have a tight- fitting lid. Add the garlic and cook until it’s just starts to turn golden, about 2 minutes, then add the onion and bay leaves. Season with salt and pepper and cook, stirring occasionally, until it’s soft, about 5 minutes. Raise the heat to high and add the ground beef, season again with salt and pepper, and brown well, another 4 minutes. Add the sumac, cumin, harissa paste and chicken stock. Cover the pan and cook for 10 minutes, until the meat is moist and tender. Before serving, add the pine nuts, tomatoes, olives and parsley. Mix well and enjoy!

 

I’m so happy that you visited today. Thanks for reading and browsing my site.

Make sure to share this story with someone who cares about this topic.

I’d love to know what you think about this article. Please send an e-mail.

You can find more about my work on ChefLeticia.com;

You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A Cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

The easiest and most impactful thing you can to support is subscribe to my newsletter and to my channel on YouTube. And of course, tell your friends about it.

I’d love to connect with you on social media

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Facebook @ChefLeticiaHealthyCooking

See you next time,

Leticia

 

 

 

Susan Miller Astrology Zone

Susan Miller: The Queen of the Zodiac

Celebrating 25 years of Astrology

 

Susan Miller's Wall Calendar
Miller’s calendar has gorgeous illustrations by Izac Zenou. Each image is an inspiration for the month.

 

With a clutch of top celebrity clients, Susan Miller is finding strength in her work to help others—and herself.

“You’re going to walk again,” wrote the editor of a horoscope magazine replying to Susan Miller’s letter when she was a young teenager sitting by the bed of a hospital, a place she knew all too well from the ages of 9 to 14 when walking became a challenge.

Miller didn’t go to school like regular kids, due to continued serious health issues in her youth. Something you can’t tell when you meet her today and get lost in the depth and excitement of her conversation, unless she tells you the story —which she does because it left such a deep print on her soul and impacted all aspects of her life.

Although Miller didn’t have a typical childhood, she did go to college and graduated from New York University with a major in business. “If you have a major in business, you’ll always find work”, she recalls her father’s words.

With a lot of faith and physical therapy Miller rose and left the health challenges she faced all in the past. She got married, had kids, and moved on working for several years as a commercial agency photographer, not embracing what would later become her biggest talent: the study of the zodiac.

“My mom was an astrologer, but she didn’t want me to be one. She knew astrology inside out and backward and told me that you have to study astrology for 12 years to be good at it.”

Her two daughters, Christiane and Diane are now grown adults and Miller is grandmother to a little boy.

Reading a chart is easy but interpreting what you’re reading is what makes all the difference in the world.

“Astrology is not a fortune-telling discipline”, Miller explains. “Instead, astrology is a tool to help people pilot their lives. It has nothing to do with predicting the future or guessing what happened in the past. It has everything to do with math. It’s cracking the code on symbols and interpreting universal signs of the zodiac.”

Astrology Zone

 

With a predisposition to see everyone with positive regard and a deep passion for what she does, Miller has created an empire around astrology and solidified her name as one of the most credited professionals in the field. In 1995, she founded Astrology Zone, a website that is ever-growing, as we speak, to an astonishing 11 million readers a year. She is the author of 12 astrology books and writes monthly columns for six international magazines, from Brazil to Japan to Greece and Turkey.

One immersion on her website AstrologyZone and that’s enough to hook you up. Unlike most horoscopes that give a very generic scoop of each sign, she writes pages and pages about the planetary trends and how they can affect each sign.

There is a lot of attention and respect to details in her writing and she often shares on social media with her readers, how many hours it took to write each sign, the word count, the reason it’s important to read, and how you can use that piece of information to your advantage.

In other words, it’s astrology bearing psychology, bearing therapy, bearing self-reflection — as these fields blend and become one.

I’m not sure if Harry Potter’s approach to the mystical has anything to do to push the occult subject of astrology into the mainstream, but in recent years, it proliferated across the internet.

Susan Miller Calendar
More random pages from the beautiful calendar.

 

Astrology Enterprenuer

In fact, technology and social media were game-changer for Miller’s business. She created an app called “Daily Horoscope Astrology Zone + More by Susan Miller” on Apple Store and Google Play. She posts daily on Instagram, which allows her to engage and create close relationships with a community of readers around the globe. Harvesting the fruits of this relationship happens in so many ways: from getting direct messages and responses about the effects of a lunar eclipse, to knowing how many people got affected by a Mercury retrograde. With a click of a button, the research is available to her.

If you have no idea what the heck is Mercury retrograde, don’t worry. I didn’t know either. “Keeping track of Mercury retrograde periods can allow you to increase your productivity and avoid at least some of the frustration they can bring about” it’s written on her website. In other words, she says “the energy of the planets can sometimes tell us to wait for a better time and avoid the retrograde period.”

Miller manages a team of 17 people across the country, from graphic designers to illustrators to writers, editors, and web developers. It’s a full business and something she does with extreme devotion and pride.

Since the pandemic, Miller’s work has been at an ever-high demand, as everyone is curious to know: what’s next? While many people are a little skeptical to search for a psychic or a tarot card reader, astrology which is based on the study of planets seems to have a fundamental science aspect as an entry point for those who would normally discard such beliefs.

“Astrology is built on math and geometry, and I get all my information from NASA”, Miller tells me.

It takes time to develop such fine-tune confidence when reading charts. Miller’s parents never had any doubt of their daughter’s ability to find her role in life, and she made it a mission to help and motivate other people to embrace life as they see it.

Miller talks about her mother with fond memories of one that left too soon. Listening to her story, it’s pretty clear that the mother-daughter bond was not only a special one but capable of miracles. “My mom always knew I would walk again. When I was back in surgery, I had my mother’s face with me, telling me, you can do this”, Miller recalls. “That’s what I want to do with my clients.”

As I started reading AstrologyZone, I now consult the site before making an important move. Better yet, I bought Susan Miller’s Astrological Wall Calendar; a gorgeous piece of stationery to have on my desk, or hang by the wall, which contains tips and details about the best and worst days of the year.

 

susan miller calendar
Inspired Illustrations for an inspiring year.

Since we are in the middle of year, here are few upcoming exciting dates to look for:

June 24th, 2021 “Fantastic! Good fortune Jupiter will send golden beams to the full moon and Sun, delivering outstanding luck.”

July 9th, 2021 “Happy surprises abound in weeks ahead due to a sparkling vibration from Uranus to Sun + new moon.”

Stability is a fantasy, for sure. But to be certain of nothing is also petrifying. We all need some level of certainty in our lives. Getting a “forecast” from Susan’s horoscope about a divine plan coming from the stars, the sun, the planets, and the universe at large does help me calm my fears. Yes, it’s called astrology. But I also like to call it therapy.

To have more information about Susan Miller’s website, visit

AstrologyZone

Follow Susan on:

Twitter @AstrologyZone

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Instagram @AstrologyZone

 

 

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Rhubarb Soup

Chilled Rhubarb Soup

We often associate rhubarb with pie, tarts and crumbles recipes, but it was OMG at first sight when I saw this bunch at the farmer’s market and used it as an inspiration for this gleaming new recipe for Chilled Rhubarb Soup. Think Pink! Sweet and sour, it subtly glimmers for an occasion that blends easy elegance with a casual spirit.

Characterized by a unique tangy taste, each slurp of this soup celebrates your hand in the kitchen. The soup’s distinctive taste is created by slowly cooking rhubarb and some ginger in a sugary syrup. The result is one of the most gorgeous foods you’ll ever create. I’m not kidding! Look at the color of this soup! Rarely we see recipes as photogenic as this.

We are entering rhubarb peak season during the months of May, June and July.

Think Pink! Think Rhubarb!If any association with celery comes to mind, yes, look for crisp, refreshing stalks. You’ll see shades of green turning to shades of pink and it’s that passage of color in this unique vegetable that makes rhubarb so unique in taste and appearance.

When buying rhubarb, choose a bunch as you would celery. You’re looking for crispy stalks. I like to wrap the ends of the rhubarb in a wet paper towel and keep it well wrapped in plastic wrap in the refrigerator. It should last a good two weeks in the fridge.

This soup is so refreshing from the ground up! After many winter months, a new season feels like a miracle and rhubarb has the power to transform an entire menu, whether it’s creating a healthier neutral base or taking center stage as dessert. For a modern spin, garnish the soup with strawberries pistachios and a dollop of Greek yogurt.

Every year I like to explore rhubarb in a variety of different recipes. You might like this recipe for Rhubarb Strawberry Pie here on the site and boy, oh boy, oh boy, this recipe is dreamy!

 

Chilled Rhubarb Soup

Makes 6 to 8 servings

Adapted from The Last Course by Claudia Fleming

Simple Syrup

1 ½ cups sugar

1 ¼ cup water

6 ½ cup sliced, trimmed rhubarb (about 2½ pounds untrimmed)

1 ½ ounces fresh ginger root, peeled and sliced into 12 quarter size slices

For Garnish:

Serve with some quartered strawberries or raspberries in the soup.

Chopped pistachios

Green Yogurt

Procedure:

In a large saucepan over medium high-heat combine the sugar and water. Bring the mixture to a simmer, stirring until the sugar dissolves. Simmer gently for 1 minute, then turn off the heat.

Add the sliced rhubarb and ginger to the pan and bring to a simmer over low heat. Cook gently for 10 to 15 minutes, stirring occasionally with a wooden spoon to break down the rhubarb. Do not let the soup boil or the foam will turn bitter. Force the soup through a medium sieve discarding the solids. Pour the soup into a bowl and let it cool completely. Chill the coup until cold, at least 3 hours or up to 2 days. To serve, scoop a small mound of Greek yogurt in the middle and ladle each into chilled bowls or soup plates and garnish with strawberries and pistachios.

 

I’m so happy that you visited today. Thanks for reading and browsing my site.

Make sure to share this story with someone who cares about this topic.

I’d love to know what you think about this article. Please send an e-mail.

You can find more about my work on ChefLeticia.com;

You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook, I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

The easiest and most impactful thing you can to support is subscribe to my newsletter and to my channel on YouTube. And of course, tell your friends about it.

I’d love to connect with you on social media:

Instagram @LeticiaMoreinosSchwartz

Twitter @ChefLeticia

Facebook

See you next time,

Leticia

 

 

 

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