Whisky (Scottish English) or whiskey (Irish English and American English^[1]) is a type of distilled alcoholic beverage made from fermented grain mash. Different grains are used for different varieties, including barley, malted barley, rye, malted rye, wheat, and corn.

Vodka is made from potatoes or wheat or rye or grains. Whiskey is made from corn or rye.  Beer is made from wheat, and there are now gluten-free beers made from Sorghum-I recommend Red Bridge.  Gin is made from Juniper berries. Tequila is made from Agave, a Cactus. Rum is made from Sugar cane. Wine, Brandy, Eau da Vie and Cognac(region in France) are made from grapes.

Review of Best Vodka Brands and Types

Forbes’ List of the Best Vodkas in the World

• Belvedere Vodka – Rye – Poland – $32
• Boru Vodka – Grain varieties – Ireland – $18
• Chopin Vodka – Potatoes – Poland – $32
• Ketel One Vodka – Wheat – Holland – $23
• Level Vodka – Wheat – Sweden – $30
• Stolichnaya Gold Vodka – Wheat – Russia – $25
• Ston Vodka – Wheat – Estonia – $23
• Turi Vodka – Rye – Estonia – $30
• Vox Vodka – Wheat – Holland – $30
• Wyborowa Vodka – Rye – Poland – $30

Gayot’s List of the Best Vodkas in the World

• Imperia Vodka – Wheat – Russia – $28
• SKYY 90 Vodka – Amber Winter Wheat – United States – $33
• Jean-Marc XO Vodka – Wheat – France (Cognac)- $50
• Ultimat Vodka – Potato – Poland – $40
• Xellent Vodka – Rye – Switzerland – $37
• 42 Below Vodka – Grain – New Zealand – $30
• Hangar 1 Vodka – Wheat and Viognier Grapes – United States (CA) – $33
• Roth California Vodka – Wine Grapes – United States – $35
• Stolichnaya Elit Vodka – Grain – Russia – $60
• Kauffman Luxury Vintage Vodka – Wheat – Russia – $225

I just bought a Potato Vodka made in Austria. It is called Monopolowa J.A. Baczewski 40% alcohol distilled from potatoes and it costs $9.99. Monopolowa, Chopin and Ultimat, Blue Ice, Superfly, Karlsson’s, Schramm, LiV and Glacier are all made from Potatoes. Chopin is often stocked in bars.

Here are two of my favorite drinks in my cookbook No Wheat No Dairy No Problem:

Margarita

There is no comparison between a fresh squeezed Margarita and that yellow stuff in a bottle! The taste of sweet orange and sour lemon and lime coupled with tequila makes a satisfying cocktail!

Yields: 1 drink

1 shot gold tequila

1 shot Cointreau or Grand Mariner

juice of ½ orange

juice of 1 lime

juice of ½ lemon

kosher salt for rim, optional

ice cubes

Cut a wedge of citrus and run it along the rim of the glass and dip the rim into kosher salt. Measure all ingredients, except ice, into a cocktail shaker or glass, add ice cubes shake or stir.

Citrus juice can erode the enamel of teeth, so just brush after drinking this wonderful drink! Cheers!

Mojito

This is a refreshing and delicious Cuban drink that is made with lime, mint and rum.

Yields: 1 drink

6 ounces fresh lime juice

1 Tablespoon agave nectar

10 fresh mint leaves, washed

2 ounces white rum, optional

sparkling water

ice

Wash limes with vegetable wash and rinse well. Squeeze limes in a measuring cup. Remove any seeds with a fork. Pour lime juice into a tall glass. Add mint leaves and muddle (crush with a muddle or wooden spoon) to release essential oils from the mint. Stir in agave nectar. Fill glass with ice. Pour rum in and fill with sparkling water. You can omit the rum for a refreshing alcohol free drink. Enjoy with or without rum. Cheers!

Citrus juice can erode the enamel of teeth, so just brush after drinking this wonderful drink

Here are a few  modern cocktails we like: The trend seems to be herbs infused or muttled into drinks

Basil Cucumber Collins, a refreshing/cooling drink from Roy’s; which we enjoyed on a vacation in Las Vegas and again in Palm Desert last summer! 

Cucumber Vodka muddled with basil, fresh lime juice and topped with club soda. I made a version of this at home and used slices of cucumber that I placed in the vodka the night before to infuse the flavor of the Vodka, and I used fresh lime juice plus lime flavored sparkling water.

Cucumber Cooler

• 1.5 oz.  Vodka
• 4 slices Organic Cucumber
• 0.5 oz. fresh lime juice
• 1 oz. ginger beer or ginger ale(I prefer Reeds which has real ginger root in it) or sparkling water

• Muddle all but 1 of the cucumber slices with the lime quarters in the bottom of a cocktail shaker. Add ice and vodka, shake well and strain into an ice-filled Collins glass. Top with ginger beer. Garnish with a cucumber slice.
• 0.6 fl. oz. of alcohol

Lychee Lemon Drop: lemon drop martini fused with Lychee syrup and whole Lychee(pitted canned or fresh peeled).

Vodka, Fresh Basil and Organic Strawberries, Fresh Lemon Juice, and Simple Syrup or Agave, serve on the rocks

Vodka, Freshly Squeezed Grapefruit Juice, and a Grapefruit Twist & Orange Juice, fresh rosemary or tarragon if desired

Simple Syrup, Boil 1 cup water with 1 cup sugar(I like coconut palm sugar), cool and store in a glass bottle in the refrigerator. Use to sweeten cocktails or make fresh lemonade.  I prefer to use Agave Nectar which dissolves well in cold liquid and is low glycemic index and won’t spike your blood sugar and drop you like a hot rock with the sugar blues.

Doesn’t matter what team you are routing for at your sporting event or what you are celebrating, just have fun, good food, and a cocktail or mocktail. Please be sure to let someone else drive even if you think you are “okay” or only had one drink. Better safe than sorry.

All of the drinks above can be made into Virgin/Mocktails by omitting the alcohol and will still taste delicious without the hangover and extra calories. The average blended cocktail has 800 calories! That is not a typo, it is eight hundred! So, another reason for moderation.

See the other page on this site, Recipe of the Month, for some delicious food to accompany the aforementioned cocktails.

They come in two flavors: Cherry Orange and Double Chocolate Chip and have 5 grams of protein and a low Glycemic Load/Index of 18-29!

They differ from all other cookies and Biscotti in two ways; they are a little softer than traditional Biscotti, and they use healthy ingredients that are heart healthy and low glycemic. There is NO XANTHAN GUM/GUAR GUM or corn.

Most importantly, they are made with love in a GLUTEN-FREE FACILITY! No cross-contamination.

The main ingredients are Gluten-free Oat Flour(high protein/high fiber/heart healthy), Coconut Palm Sugar(low glycemic index) and YUMMY! Most ingredients are organic too.

I love it when I go to the coffee houses that carry my Biscotti and the employees ask me, at the check out, if I’ve had the “delicious” Gluten-free Biscotti! The employees love them even if they are not Gluten-free! So, they are for everyone. I had one employee buy them for her children’s lunches as a healthier choice for a treat! Yeah!

New DVD: Chocolate Cooking Class with Chef Lauren!

The other big news is that I have just released a DVD Cooking Class on chocolate! It includes learning to make Chocolate Ganache, Frosting, Fondue and Truffles! They are all Gluten-free and Dairy-free and low glycemic index/load! So, you can finally have a cooking class with Chef Lauren in the comfort of your own home on your time schedule. Don’t know what to buy as a gift for the Holidays or a birthday for someone who is Gluten-free, Dairy-free or reducing their sugar intake? It is also for everyone who loves Chocolate. The Truffles are the perfect, inexpensive gift. Just make the Truffles and put them in cute Chinese take out containers or bags and tie a beautiful bow and you will have a great gift.

I wish you all happy and healthy holidays. Remember to just do what brings you peace and joy.  Go to the Buy Cookbook/Lauren’s Biscotti/DVD page to make your purchases. Thank you for your support. Many Blessings.

If you are not in the mood for cooking, you can order delivery or take out too, but there’s nothing like creating memories with homemade holiday dishes!Besides, the house does not smell the same with take out.

We usually had a Turkey, baked Ham or Roast in my home. I remember all the wonderful smells that filled the house. From Christmas morning pancakes to the Ham covered in cloves and pineapple-Yum! A few other things that come to my memory that were so enjoyable growing up, are various dishes that relatives would bring, including smoked salmon dip, candied yams, pumpkin pie, pecan pie, holiday cookies, fudge, brownies, chocolate truffles and more! This year, we are breaking tradition and having Chicken or Shrimp Curry! So, do what you like and enjoy it.

The first apartment I had when I moved away from home, I decorated my first Christmas tree with plaid bows, a plaid taffeta skirt, strings of popped corn and cranberries-made by yours truly, and puffy red hearts! I threw my first party and remember the smell of hot apple cider with an orange studded with whole cloves and cinnamon sticks. The smell  wafted down the stairs which brought everyone running! What are your favorite food memories and smells that bring them back? Hope you will try a few of my recipes and that these menus make it easy and memorable for you and your loved ones.

See the Thanksgiving article below for timelines and leftover ideas.

Appetizers/Snacks: Hummus(pg. 112) with raw veggies, olive assortment, roasted/spiced or herbed nuts. Crab Cakes(pg.31), Swedish Meatballs(pg.61), Cranberry Sauce(pg.97) as a side or Pour over Toffuti “Cream”Cheese with Glutino crackers or wheat free bread for an appetizer

Beverages: Flavored Water(pg.151), Mojito(pg.160), Champagne(my favorite Veuve Cliquout), Pomegranate juice with sparkling water. For dessert drinks: Hot Chocolate(pg.154),  Ginger Lemon Tonic(pg. 153), Chai Tea(pg.148)

Soup/Salad: Pureed Vegetable Soup(pg. 123) Butternut Squash in nice, Caesar Salad(pg. 125 “Parmesean”pg.114)

Main Course: Roasted Turkey(pg.54) and Gravy(pg.106), Rack of Lamb(pg.52) with Reduction Sauce(pg.103), Vegetarian Mushroom Pot Pie(pg. 48)

Vegetable: Candied Sweet Potatoes(pg.70), Mashed Potatoes(pg.78), Scalloped Potatoes(pg.90),Cornbread Stuffing(pg.110), Carrots and Parsnips(pg.72)

Green Vegetable: Roasted Brussel Sprouts(pg.68), sautéed Kale, Swiss Chard or Spinach(pgs. 86-88)

Dessert: If it were up to me, this is where we would start! You could really make any of the desserts in my cookbook, No Wheat No Dairy No Problem and they would all work. Here are some ideas:

Pie: Apple(pg.169), Sweet Potato Pecan Pie(pg.275), Pecan Pie(pg.244), Pumpkin Pie(pg.256)

Cake: Pumpkin Cheesecake(pg. 252), Pina Colada Cupcakes(pg.250) Buttercream Frosting(pg.173), Gingerbread Molasses Cake(pg.218)

Tart: Lemon Meringue(pg.227), Key Lime Meringue(pg.221), Raspberry Linzer(pg.229)

Chocolate: Fondue(pg.183), Mousse(pg.190), Truffles(pg.193), Fudgy Brownies(pg.213)

Cookies: Rugelah(pg.263), Shortbread(pg.266), Thumbprint(pg.278)

A la Mode/Ice “Cream”: Vanilla Bean(pg.282), Pumpkin(pg.254), Dark Chocolate(pg.196)

Show Stoppers/Over the Top: Tiramisu(pg.280) don’t make if it’s raining, Chocolate Covered Cream Puffs(pg.198)

Gifts for Guests or Hostess: A copy of my cookbook(order on PayPal from this site) with a celophane bag filled with Chocolate Truffles(pg.193), Fudgy Brownies(pg.213),  or cookies, . Great project for the teenagers/kids or petite gourmets in your family!

Most things can be made ahead of time except the chocolate mousse, meringue or Tiramisu(don’t make either if it’s raining), green vegetables and salad. See the Thanksgiving article below for timelines and leftover ideas.

Happy Cooking and eating. May all your days be healthy and happy! With Love and Blessings, Lauren

Here is an easy guide to help you prepare things ahead of time you so you can enjoy your holiday and guests. Trust me after 20 years of doing this…it is so much easier that trying to be the Superhero on Thanksgiving…especially if something goes wrong-very embarrassing. Don’t be afraid to send the recipe to one of your guests/relatives and ask them to make it and bring it-delegate and accept the help. I know it is not easy, especially for people who like to be in control/charge! Remember, we allow others to grow and feel needed and be blessed by their contribution/help too. This is what helped me to realize micro-managing was stunting the growth of my employees! Let go, ah, it feels so good! There is still plenty for you to do.

I am listing all the goodies you can prepare ahead of time by day from my cookbook, No Wheat No Dairy No Problem-order it now on this site!

Up to one week ahead: Pie Crust (see Recipe of the Week-15 minutes) Wheat, dairy and Gluten Free, Cranberry Sauce(sugar free and way better than anything that is store bought-15 minutes)

Up to three days ahead: Candied Yams( adapted from Paul Prudhomme)-40 minutes, Mashed Potatoes 30 minutes, Sweet Potatoe Pie Filling 10 minutes

Up to two days ahead: Brine 5 minutes and soak/refrigerate Turkey(fresh or frozen)-will be the juiciest ever!, clean your house or have it cleaned, do laundry etc..!;) See my directions for thawing turkey according to weight-must be done in the refrigerator.

The day before:  make salad dressing/vinaigrette, chill wine, Pecan Pie Filling, Cornbread for stuffing, chop vegetables(onion, celery etc…), Assemble and bake pie-Sweet Potato Pecan, Pecan, Pumpkin. I highly recommend the Sweet Potato Pecan-it’s a sure winner! See my utube video for rolling pie crust and dicing an onion at www.utube.com search under LaurenHooverAuthor and laugh out loud!;) You try being videotaped and then laugh at yourself…I did! Take a hot bath and get a good night sleep, you’ll need it. Spend quality time with those you love, play a game together, go for a walk etc… because Thanksgiving is so busy that you may not get a quality conversation in that day. It so important to remember to be thankful and tell our loved one’s how grateful we are for them-especially children…they really are not mind readers!;)

Go to the grocery store for anything you forgot and pack your patience-it will be crowded and filled with crying children and you(or your spouse) will circle several times to find a parking place-don’t give the teenagers the car today!

Thanksgiving day: Eat Breakfast so you are not ravenous all day and then get a stomach ache from not eating for hours-you will be so much happier and your family will be very thankful.This is a lovely time to have quality time with whomever is in your home before all the rest of the guests arrive and it is crazy.

Begin with a Clean Kitchen-which will keep you organized and calm. Set out ingredients, measure them out and follow the recipes. Have fun! I like relaxing or upbeat music playing while I cook.

Get the kids/husband/family/friends to set the table, build a fire,  decorate-it will keep them busy and out of your kitchen-unless they like to cook! Kids love to make the name tags for the place settings-great project to keep them entertained.

Prepare stuffing(cornbread or regular or Gluten Free) and chop herbs, Stuff Turkey and bake (see my recipe that was even good enough for a US Senator)! The secret…cooking it at a very high temperature will create  crispy skin and juicy meat- not to mention-save time and energy! Yum! Reheat Mashed Potatoes, Candied Yams in the oven or microwave if absolutely necessary, cook and chop vegetables and wash/spin salad greens-toss at the table. Teenagers who like to cook will love to make salad or this is a good item to ask some else to bring. Pour wine and enjoy!

I do not put out a lot of snacks…just a few to tide people’s appetite, but not spoil it for a huge dinner. Perhaps a bowl of nuts and some raw vegetables and hummus or dip and deviled eggs all of which can be made the day ahead or store bought(of course I make them myself)!

Important tips: See Professional Secrets and Tips section of my cookbook-it will help to ensure YOUR success.

Use  oven and digital read thermometers-temperature is key. Enlist help, people love to help. See my guide for cooking times according to the weight of the Turkey.

Clean(with hot water and soap) all surfaces, sinks, counters, cutting boards, utensils and hands that touch raw Turkey to prevent spreading salmonella-food poisioning.

Keep Turkey refrigerated at 38 degrees until ready to stuff and bake.

Stuff the Turkey just before baking so bacteria will not grow.

Do NOT and I repeat, DO NOT leave food out at room temperature for longer than 2 hours. It is best to put out smaller batches. Optimal Bacteria growth temperatures are between 40-140 degrees…yep, room temperature! It grows extremely rapidly by the hour after four hours throw it out. I hate waste…so I put out smaller portions or serve everything at once and put it away or send it home with guests just after eating. Only follow this advice if you want to avoid food poisoning or a big tummy ache-really you will be so much happier and healthier.

Final Tip/Preference: To baste or not to baste? I like to soak a large piece of cheesecloth in grapeseed oil, fold it in half and in half again to fit over the Turkey. Cover the Turkey with it and I do not baste if you  like a crispy skin. The high temperature will crisp the skin and seal in the juices. Resting the Turkey for 20-30 minutes is the ONLY way to have the juice stay in the meat. If you cut into the Turkey right away or before 20 minutes, watch all the juice run away and there is nothing to get it back into the meat…it will be dry, I promise.

Let someone else, especially the teenagers, do the dishes!

BTW, I did all of this in a cooking class last week in 3 1/2 hours with no help- I slept very well that night!  So, You can do it too. Just follow my recipes carefully-read them first. I like to read them the night before I cook/prepare them. and again just before making them. Buy my cookbook even if you only use the Thanksgiving recipes!

Take a deep breath, have a glass of wine, relax and have a very Happy Thanksgiving. From my heart to yours…may you have much to be grateful for this year. I am so grateful for many things/people  including everyone who has been so supportive of the launch of my cookbook. Thank you for all your continued support and passing the word about my blog and cookbook.

Many Blessings, Be Well and Happy Thanksgiving, Chef Lauren Hoover

Dcocoa pods

Just one bite of luscious dark chocolate can melt away any worries and send you to pure ecstasy-even if it’s for a moment! What’s not to like about that? And if that isn’t enough, it is beneficial to our health!

Chocolate Facts

Chocolate is the most craved food in the United States. Americans consume about 11.7 lbs of chocolate per person annually. Swiss citizens consume the most – 22.4 lbs per person per year.

90% of the world’s cacao is grown by 5-6 million family farmers.

Worldwide production amounts to about 3 million tons. Organic cacao accounts for only a fraction of this. Purchasing organic chocolate will increase this important frontier of sustainability.

Cacao grows within 20 degrees of the equator, and does best when nurtured under the natural canopy of the rainforest. Africa produces 70% of the world’s crop, followed by Latin America and Southeast Asia.

There are three main varieties of cacao
Criollo – Highly prized & rare, thin light colored pods, wonderful aromas.
Forastero – More plentiful, thick pods, pungent flavor.
Trinitario – A cross of Criollo and Forestero, diverse range of characteristics, Good, aromatic flavor and easily grown.

Cacao pods grow out of the cacao tree’s stem and branches, from fragile flowers pollinated by rainforest insects. Cacao pods hold about 50 beans (really seeds). Around 200 beans make 1 pound of chocolate.

There are two main harvests per year, though some amount of cacao can be harvested year round.

Once harvested, the cacao bean and pulp are scooped from the pod and allowed to ferment for about 3-5 days. After this, the beans are dried, roasted, deshelled (winnowing) and ground into a fine paste called chocolate liquor. This is mixed with sweeteners and sometimes milk or other ingredients to make finished products. Click to learn more about types of chocolate, such as milk, dark and white.

Pests and disease destroy about 25% of the world’s cacao each year. Organic methods successfully combat these.

Chocolate and Your Health*

A recent study found that natural cacao powder – which we use in our products – has more antioxidants than alkalized or Dutched varieties.

Some cacao powder is processed with alkali to cut acidity and darken the color. This is called alkalized or Dutch process. We use only high-grade beans with exceptional full flavor, so we do not need to do this. Our cacao powder is “natural”/ non-Alkalized/Non-dutched. We also use natural process cacao in our hot chocolates, coffee beans and our bars. A recent study found that natural process cacao has higher antioxidant levels than alkalized/Dutched cacao. When baking, if you are using a recipe that calls for Dutch process cocoa powder, add 1/8 teaspoon baking soda for every 3 Tablespoons of Dagoba (natural) cacao powder.

· Oxygen Radical Absorbance Capacity (ORAC) measures total antioxidants. Chocolate has the highest ORAC levels per 100 grams (US Dept of Ag/American Chem Society).
Dark chocolate – 13,120
Milk chocolate – 6,740
Prunes: 5,770
Raisins: 2,830
Blueberries: 2,400
Blackberries: 2036
Kale: 1,770
Strawberries: 1540
Spinach: 1260
Broccoli: 894

· Antioxidant flavanols may help repair damage to smokers’ blood vessels, at least temporarily, according to the Journal of the American College of Cardiology.

·Cacao has been associated with decreased diabetes & blood pressure (American Heart Association)

· Cacao is rich in B1, B2 and D vitamins, and magnesium and iron.

· Cacao is associated with improved vasodilation, helping increase stamina during exercise. (Athens Medical School)

· Cacao is cholesterol free. Its phenolic properties may also block oxidation of LDL cholesterol.

· Chocolate is associated with euphoria and reduced depression – due to phenylthylamine.

· Serotonin, a well-studied neurotransmitter, is thought to instill calm and relaxed feelings. Chocolate is associated with increased serotonin levels, a factor that is believed to explain chocolate cravings.

· Some researchers believe that serotonin is related to premenstrual syndrome (PMS), explaining premenstrual chocolate cravings.

· Stearic acid, chocolate’s predominant saturated fat, has neutral effects on blood cholesterol.

· The European Board of Health lists chocolate as a pre-digestive aid.

What about caffeine?
· Rest easy – 1.4 oz of chocolate has only as much caffeine as a cup of decaf coffee.

What about allergies?
Jeremy Drelich, MD assessed a group of 20 individuals who reported allergic reactions after chocolate consumption. After a week without eating chocolate each individual received skin prick and blood tests for allergies to chocolate and component ingredients (milk, soy,almonds, peanuts, vanilla), and consumed unlabeled cacao and non-cacao samples. Sugar allergies were assessed by giving half the participants unsweetened chocolate and half chocolate made with cane juice. None showed definite evidence of a chocolate allergy, though some tested positive for non-cacao ingredients. By choosing organic products made without additives or fillers – such as organic dark chocolate made without refined sugar – you’ll may find yourself happily reunited with chocolate.

*These statements have not been evaluated by the FDA. This information is not intended to diagnose, treat or cure any disease.

Chocolate Resources

Dagobachocolate.com is gluten free, dairy free and refined sugar free, soy free, vegan, organic and kosher!  Other sources include: www.enjoylifefoods.com and www.sunspire.com chocolate/chocolate chips are also diary free, gluten free, soy free, allergen free, grain sweetened and organic.

Information taken from www.dagobachocolate.com

Oat flour has a sweet taste without any bitter aftertaste like many other wheat free flours. It is great in baking and cooking since it holds together. It is the predominant flour used in my cookbook, No Wheat No Dairy No Problem. Oats are high in protein, iron, thiamine, and fiber and low in fat. It is also cholesterol lowering and heart healthy!

Oat Flour can be made by grinding rolled oats in a food processor, blender or vita mixer (best) until it is the consistency of flour(see recipe of the week on this blog). It can also be purchased in Whole Foods Market and other health food stores.

Many people use oat flour in gluten-free baking since the oats do not contain gluten. It is important to remember that oat flour is often processed in facilities which handle gluten-containing grains, like wheat, rye and barley. As a result, it can be contaminated with gluten, and people who are extremely sensitive to gluten may experience discomfort if they consume products made with the contaminated oat flour. It is a good idea to purchase oat flour which is labeled as gluten free if this is a concern. If gluten is not an issue for you, companies that make oat flour include Arrowhead Mills and Bob’s Red Mill-which now has a dedicated facility that is Gluten-free.