Here are some last minute gift suggestions for the holiday. Let me know if you have other ideas and I'll include them in future issues!  

KitchenAid 5-Speed Hand Blender, KHB2561 

I got this for a gift and LOVE it. Instead of having to transfer the contents of a hot soup or sauce to a blender, you can just immerse this "stick" blender right into the pot and blenderize it. It also has an attachment for whipping eggs or cream. You can find less expensive versions of this appliance, but I like having the option of the other blades and attachments.

$88.99 at Amazon   http://tinyurl.com/d3tftmk  

The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today 

This informative book is packed with great ideas and recipes for including more plant-based foods into your diet. 

$10.85 on Amazon  http://tinyurl.com/c8kvygb   

Progressive International LKS-06 Lettuce Keeper

This ingenious device keeps fruit, lettuce, and vegetables fresh for up to 2 weeks. 

 $13.98 on Amazon  http://tinyurl.com/c7x4o9b  

Silicone Baking Mat Set (2 pk.) 

Place these on your baking sheets and you do not have to grease your pans. Cookies and breads slip right off the pan...no more sticking. And they are a breeze to wash.

$13.55 on Amazon  http://tinyurl.com/cf86y9g  

Contact Me

If you or someone you know needs help improving their diet, click here to contact me.  

Killer Potato Latkes (from Andrew Zimmern)

I know Hanukkah is over, but don't wait until next year to try these fantastic potato pancakes..they are good any time of the year! 

• 1 lb Yukon Gold potatoes, peeled and cut into 2 inch chunks
• 2 lbs baking potatoes
• 1 large onion, diced
• 2 large eggs, beaten
• 1 cup matzo meal (or fine bread crumbs)
• 1/2 tsp fresh ground pepper
• 2 tsp sea salt  

1. In a medium saucepan, cover the Yukon Gold potatoes with cool water, season generously with salt and bring to a boil. Cook the potatoes until tender, about 15 minutes. Drain well and immediately pass the potatoes through a ricer into a large bowl. (or mash them if you don't have a ricer)
2. Working quickly, peel and grate the baking potatoes on the large holes of a box grater into a medium bowl. Press with a clean kitchen towel to remove excess moisture. Add half of the grated potatoes to the riced potatoes.

3. Transfer the remaining grated potatoes to the bowl of a food processor. Add the onion and pulse until the potatoes and onions are very finely chopped. Transfer to a fine-mesh sieve and press with the back of a spoon to extract as much liquid as possible. Add the potato-onion mixture to the large bowl. Stir in the eggs, matzo meal, pepper, and salt.

4. In a large, heavy skillet, heat 1/4 inch of oil until shimmering. Working in 3 batches, spoon 1/4 cup of the potato mixture into the oil for each latke; press slightly to flatten. Fry over moderate heat, turning once, until the latkes are golden and crisp on both sides, about 7 minutes. Drain the latkes on a paper towel-lined baking sheet and sprinkle lightly with salt. Serve with applesauce and sour cream. 

    

   Makes 20-25 latkes, depending on the size.

Lightened Up Eggnog

• 4 cups whole milk
• 1 (12-ounce) can evaporated fat-free milk
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3 large organic eggs
• 1/4 cup brandy
• 1 teaspoon vanilla extract

Place milk and evaporated milk in a large saucepan. Bring to a simmer over medium heat.

Combine sugar, cinnamon, nutmeg, and eggs in a large bowl. Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium-low heat until thick (about 8 minutes), stirring constantly. Pour into a bowl; stir in brandy and vanilla. Press plastic wrap onto surface of eggnog, and chill 8 hours or overnight.