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5A Wednesday, January 8, 2014 – Daily News County Fare & tasty fresh Superfood smoothies for the new year Talk to Julie Morris and it's hard to believe the energetic chef, recipe developer and cookbook author once grappled with low energy. That was before she realized that food had an effect on her well-being, and shifted her culinary interest to natural and nutrient-rich superfoods. Morris' first cookbook delved into the "Superfood Kitchen: Cooking with Nature's Most Amazing Foods" (Sterling, 2012). In her latest, "Superfood Smoothies" (Sterling, $16.95, 208 pages), Morris combines fruits, veggies and superfoods, like libido-boosting maca powder and fiber-rich flax and chia seeds, to create 100 recipes of frothy goodness. Those smoothies run the gamut from fruity and light — cranberries, oranges and goji berries, for example — to stealthily nutritious. She even found a way to mix Brussels sprouts and bananas. We caught up with Morris recently to ask the Los Angeles-based food writer where she gets her ideas — and energy. Q: How did you get the idea to add superfoods to your smoothies? A: When I started making smoothies, I used whole fruits and eventually added almond butter and a weird protein powder. They weren't very good. They were just a conventional protein shake. Then I started working with superfoods. It seemed like the perfect application. Adding them to smoothies was so easy, and you only need a little bit to create a power meal. Q: How do you decide what to mix and match? A: I experiment. Some combinations work well and some don't. I think that's the beauty of smoothies. They're so easy to make — at a basic level and with some very unusual and gourmet food combinations. The stealth section was by far the most challenging. I was using whole vegetables that I had to mask. I did my homework on unusual flavor combinations and found, for example, that bananas and Brussels sprouts both go really well with nutmeg. When you put them all together, you neutralize the strong flavors of the banana and the sprouts. There is nothing random about the recipes — everything in there has a nutrient and flavor purpose. Q: Will kids like them? A: Many of my taste testers were kids. I figured if the kids like them, they must be good! One of the big surprises was the Apple Broccoli smoothie — my neighbor's 2-yearold couldn't stop drinking it. In general, kids seem to like fruit smoothies best, and it's a great way to get a ton of nutrition into a kid's body. Older kids like making them and the younger ones like drinking them. Q: Does cost come up a lot when you talk to people about superfoods? A: Cost comes up all the time and the cost of superfoods can vary. I was a college student when I started working with superfoods, so I get it. When you buy superfoods you are buying nutrients, not calories. The initial cost may seem high when compared to an apple or a loaf of bread. But look at camu powder; it's one of the best sources of vitamin C on earth. One teaspoon would cost about a dollar. To get the same amount of vitamin C from oranges, you'd need to buy seven oranges! Q: You even add superfoods to your cocktails! What are some tasty combos? A: When I got the idea to put superfoods in cocktails, it was truly a "why not?" moment. Most of the fruity smoothies in the book are delicious with wine — you get a wonderful, frothy sangria. A lot of the smoothies also go really well with gin or vodka. Pork Burgers with Caraway We're beginning another year of Dinner in Minutes with what will be an occasional series that pays homage to chefs and cooks who made their mark on American cooking. This one's from a 1994 memoir with recipes by the late Pierre Franey, who was born in Burgundy, France, 93 years ago this month. The chef earned the nickname "Pierre le Gourmand" by the time he was 5 years old, in part because he spent his early childhood hunting snails and acquiring a fine palate for local cheeses. He cooked in the French pavilion at the 1939 World's Fair in New York, where Craig Claiborne found him and wrote about him. From there, Franey became executive chef at Le Pavillon in Manhattan. Franey and Claiborne had a long friendship and collaboration, which included several cookbooks and the chef's column in The Times called "60-Minute Gourmet," which ran from 1976 until 1993. This recipe takes half the time of his 60minute creations, yet it tastes like a whole hour — and more. The very pale tomatoes are already upon us, so we added tomato paste to compensate. You'll need a nonreactive pan — such as enameled castiron, stainless-steel or nonstick — because of the acidic ingredients. Serve with quickly boiled, then smashed small potatoes and a salad. Pork Burgers with Caraway 4 servings 1 1/2 pounds lean ground pork 1 teaspoon caraway seed 1/2 teaspoon ground cumin 1/4 teaspoon kosher salt, or more to taste 1/2 teaspoon freshly ground black pepper, or more to taste 1 tablespoon vegetable oil 1/2 medium onion 1 clove garlic 2 or 3 fresh sage leaves (may substitute 2 teaspoons dried sage) 4 plum or Roma tomatoes, as ripe as possible 1 tablespoon extravirgin olive oil 1 1/2 tablespoons tomato paste 1 tablespoon red wine vinegar Combine the pork, caraway seed, cumin, salt and pepper in a mixing bowl. Blend with your fingers, being careful not to over-mix. Shape into 8 equal portions, then shape each one into a 1/2-inch-thick patty. Heat the vegetable oil in a large, nonreactive skillet over medium heat (see headnote). Once the oil shimmers, add 5 of the patties and cook for 5 minutes on the first side, then turn them over and cook for 3 to 5 minutes on the second side. Transfer to a serving platter and cover loosely with foil to keep warm; as they are done, add the Community Clip? e-mail: clerk@redbluffdailynews.com or Fax: 527-9251 WE ACCEPT FOOD STAMPS WE FEATURE BLACK CANYON ANGUS BEEF 8049 Hwy 99E, Los Molinos, CA "Your Family Supermarket" NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY Boneless Boneless Pork Loin Chops Top Sirloin Beef Steaks 249 $ Boneless Pork Spareribs Fresh Small Size 399 149 $ lb. 279 $ 399 $ 349 $ lb. lb. Tilapia Fillets Ball Tip Beef Roast Split Fryer Breasts Value pack $ lb. 384-1563 Meat Specials We Accept EBT Center Cut CUSTOM CUT MEATS AT NO EXTRA CHARGE Prices good January 8 thru 14, 2014 lb. lb. Produce Specials Fresh Bartlett Pears Honeycrisp Apples Northwest Navel Oranges 79¢ lb. 79¢ 229 $ lb. lb. Fresh Fresh, Jumbo Fresh Artichokes Green Beans Premium Washington Grown Fancy, Large California Grown U.S.A. 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