| A Heaping Scoop |

A Heaping Scoop: Issue 796

In a Nutshell:

Breakfast Oatmeal

I’m not much of a fan of instant oatmeal because I like mine creamy. I do this by combining one part oats to four parts water and letting it simmer a long time, adding a dash of salt, cinnamon, maple syrup for sweetening, and a splash of milk at the end.

—Barbara Bensoussan

FT, help me!!

How do you best preserve nutrients when cooking vegetables?

Roasting or sautéing vegetables causes them to retain fewer nutrients than cooking them does. And even during cooking, nutrients will seep out of the veggies and into the water. Two tips for retaining maximum nutrients in cooked vegetables:

Blanch or steam your veggies only until their color is brighter than it is raw, then remove from heat, and — very important! — immediately plunge them into an ice bath (otherwise they’ll keep cooking in their own heat).

Because cooked veggies are easier to digest for many people, you can have them in soups and stews, where the nutrient-rich cooking water is part of the dish — giving you the best in both digestibility and nutrients.

—Rorie Weisberg

Must Try

I spotted Trader Joe’s Blueberry Lavender Almond Milk on a recent browse through their hallowed aisles, and knew instantly I would use it to upgrade my lavender-glazed cupcakes. Surprisingly, the blueberry flavor comes through more strongly than the lavender in this aromatic milk, and it’s quite nice. I used it in the cupcake batter and in the glaze, and the taste was incredible. Topping it with dried lavender leaves (available in the spice aisle) or a fresh lavender sprig is the perfect finish!

—Sarah Faygie Berkowitz

Just Sayin’

What’s your ideal beach day picnic?

We go to the beach a lot and food is a big part of the experience! All week long I dream about sitting on a beach chair with my feet in the water eating something satisfying and delicious! The warm weather and salty air has me craving things that are crunchy and cold and acidic.

I always bring some sort of fully loaded salad. And when I say fully loaded, I mean the kind that takes more than three minutes to prepare but is so good that you wonder why you don’t make it for yourself more often.

I love a green salad with all the veggies, and either a scoop of tuna or hard-boiled eggs, with some sort of balsamic vinaigrette. Sometimes I’ll make a black bean crumble and add roasted peppers, corn, and feta cheese, along with a lime vinaigrette. Mmmmmm. I keep the dressing on the side so it doesn’t get soggy, and throw a few frozen water bottles into the salad bag so that it stays cool and crisp!

And then of course the snacks. Very important for a beach day. Watermelon is a must. Blueberries and grapes are great too. I just always make sure to package everything in smaller containers so that we only have to open a little at a time. This way if some sand gets in, it doesn’t ruin all the food!

—Danielle Renov

Ok, Quick:

Israeli-style iced coffee or Americano?

I’m the least coffee snob on the planet! But I’d probably choose the Israeli iced coffee.

—Faigy Grossmann


(Originally featured in Family Table, Issue 796)

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