Banana Blueberry Frozen Delight by Khashayar Parsi

Frozen yogurt made by my honey makes me smile!

(Hi friends, this is da-AL — Khashayar’s post follows the next photo.)

Cool, cold, freezing! Yes! All those sound absolutely refreshing now that summer’s kicked in here in Los Angeles. What does hot weather make you feel like doing?

For me, the heat makes me want to dip my toes in a whispering mossy stream. It makes me want to nap. And it makes me want to sip iced coffee by the shore. Alas, real life beckons.

Enter ice cream! Better yet, frozen yogurt, because more people can tolerate it. Moreover, yogurt’s healthy probiotics withstand freezing. Here’ my sweeter-than-frozen-yogurt husband’s version of sheer indulgence (photos and captions are by me)…

From any angle, this scoop grins for you!

* * * Banana * Blueberry * Frozen * Delight * by * Khashayar * Parsi * * * 

* European style yogurt, plain full fat, 32 oz.

* Honey, 1.5 cups

* Banana, 1 large and ripe

* Blueberries, frozen, half a bag

* Butter, half a bar

1. Use cheesecloth to line a strainer that’s the size of the type used to drain pasta, and pour yogurt into it. Insert strainer over a bowl to collect the water from yogurt. Place in the fridge for 12 hours.

Step 1: Save the resulting fabulous liquid, a.k.a. whey, to later enhance everything from drinks and smoothies to soups and bread making.

2. Cook the berries on low heat to reduce the juice out of the fruit for about thirty minutes.

Step 2: Frozen berries are picked at the height of their season.

3. In a large bowl, use a hand blender to mix the banana, honey, and butter. Add in the thick yogurt and fruit and mix.

Step 3A: Ingredients other than yogurt and berries.
Step 3b: A blend of all but berries and yogurt.
Step 3c: Super dynamite yogurt meets blended tasty fruit and stuff.
Step 3d: Everything stirred together, except the berries. Sorry, I forgot to get a photo of the last step of combining berries into everything.

4. Leave in freezer for 24 hours and serve.

Step 4: Use the yogurt container to freeze the total mix in. In my humble opinion, it tastes amazing even at room temperature!!!

Beach Eats at Gold Coast, Australia by da-AL

My new Gold Coast pal!

The city of Gold Coast is part of the Australian state of Queensland. Visitors flock there as much for its sunny subtropical temps as for its surfing beaches, architecture, theme parks, nightlife, and rainforest hinterland.

We stopped there to visit wonderful relatives, a cousin my husband hadn’t seen since he was a child, along with her marvelous family who we met for the first time. Little did we know, after seeing New Zealand’s Auckland / Rotorua / Redwoods / Huka Falls / Craters of the Moon / Waitomo Glowworms Caves / Taupo / Pirongia / Hamilton Gardens — that Australia also had so much to offer! Starting with Tai Chi in Gold Coast, birds of Australia Part 1 and Part 2great Gold Coast views , and some wild things and cute things at Currumbin Wildlife Sanctuary, fun with Rita Rigby, and the beasts of Brisbane and the beauty there.

From any angle, the city skyline to Gold Coast is wonderful…

Such stunning scenery (including my honey!).
Khashayar rests after a shoreline bike ride with Cousin Mark.

All the food we ate in Australia was tasty! For instance, we enjoyed an exceptional meal on the beach, at Rick Shores’ Restaurant. In addition, we were given great service everywhere. Here’s the menu just to give you an idea of prices (here’s a link for exchange rates) — keep in mind that prices pretty much always include sales tax and that tipping is not customary there…

This fine dining was worth the splurge.
Page 2 of Rick Shores Restaurant menu.
Gold Coast beach behind our dear family.
The food looked (and tasted!) too good to wait to snap photos until after we’d dug in.

Does your city have a mascot?

Family, Vegemite, and Tai Chi in Gold Coast, Australia by da-ALi

Our first evening in Gold Coast, Australia!

Australia is a quick flight from New Zealand. Getting there marked the second half of our vacation, which began with Auckland + Rotorua + New Zealand’s Redwoods + Huka Falls + Craters of the Moon + Waitomo Glowworms Caves + Taupo + Pirongia + Hamilton Gardens, as well as the birds of Australia Part 1 of 2 plus Part 2 of 2 + Spectacular Views in and Around Gold Coast + enjoyed delicious meal on the beach + saw some wild things and cute things at Currumbin Wildlife Sanctuary + had fun with Rita Rigby + met the beasts of Brisbane and the beauty there.

We landed in Gold Coast to visit cousins who I’d heretofore not had the pleasure of meeting. Lovely inside and out, they were generous to us in every way!

What took me so long to meet these lovely family members?!
Good food, greater people!
Some of my Australian family is striped!

The following morning, a delicious breakfast awaited us — including yeast extract to spread on our buttered toast. Brands for the ‘acquired taste’ can be a heated topic: Australians generally vote for Vegemite, New Zealanders like Our Mate, folks in other places are partial to Marmite or Promite or Bovril or Cenovis or…

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After all the eating and relaxing, it was time to get moving!

Tai chi is healthy for all ages!

Admirably fit and flexible Rita (the beautiful lady with her arm around my waist) introduced me to a free tai chi class at the local park. If you’re ever in the area, Robina Tai Chi Club Secretary/Treasurer Yulan deSalve assured me that all are welcome to email her at yulandesalvo@gmail.com for particulars. Ask her nicely, and she might demonstrate the sitting koala pose!

Geckos are common guests in Gold Coast, Australia.

What animals do you have near your home that are unique to your area?

Paradise, Fantasy, Productive: Hamilton Gardens, NZ by da-AL

Chinoise Garden at Hamilton Gardens, NZ: How non-Chinese people think of Chinese design is not altogether authentic.

Without Vicky Apps’ (more about her here) recommendation that we visit New Zealand’s Hamilton Gardens and had we not followed it, I’d have missed what’s my new fascination: Chinoiserie, namely the idea of it. The term has to do with European imitation of Chinese design during the 1600s and 1700s, and then again in the 1930s.

Replication isn’t what fascinates me, however — it’s the revelation that I’m so accustomed to seeing European-ized versions of Chinese art — that the non-real stuff looks more real than what’s authentic!

In addition, thanks to the park’s Katherine Mansfield garden, I’ve discovered that she was a pivotal New Zealand short story writer, feminist, and activist for Māori rights.

Khashayar at Katherine Mansfield’s garden.

Vacationing from Auckland to Rotorua, from New Zealand’s Redwoods to Huka Falls, from Craters of the Moon and Waitomo Glowworms Caves to Taupo, my husband and I had the good fortune of meeting kind and wise Vicky in Pirongia. (Later in Australia’s Gold Coast, we visited family and birds of Australia Part 1 of 2 plus Part 2 of 2, we marveled at the Spectacular Views in and Around Gold Coast, enjoyed a delicious meal on the beach, saw some wild things and cute things at Currumbin Wildlife Sanctuary, had fun with Rita Rigby, and met the beasts of Brisbane and the beauty there.

Created in the 1960s on an old rubbish dump, 1.1 million people a year visit Hamilton Gardens! The ongoing mission of the park is to tell the International Story of Gardens as it relates to the evolution of culture. The result is an expanding collection of gardens inspired by various nations, arts including story-telling, and our use of plants on a day-to-day basis…

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What comes to mind when you think of gardens?

Awe for Auckland, New Zealand by da-AL

Too little time for da-AL to discover all of Mt. Eden, Auckland, New Zealand.

Mount Eden is the place to go for a fantastic full-circle view of Auckland, where my husband and I began and ended our visit to New Zealand. (Next we’d be off to Rotorua, then New Zealand’s Redwoods and Huka Falls, plus Craters of the Moon and Waitomo Glowworms Caves, then Taupo and Pirongia, as well as Hamilton Gardens. Later in Australia’s Gold Coast, we visited family, admired the birds of Australia Part 1 of 2 plus Part 2 of 2, then we marveled at the Spectacular Views in and Around Gold Coast, enjoyed a delicious meal on the beach, saw some wild things and cute things at Currumbin Wildlife Sanctuary, had fun with Rita Rigby, and met the beasts of Brisbane and the beauty there.

The site here in Auckland is actually three cinder cones, two of them filled in by the last one. Auckland is a lovely city filled with great restaurants with menus from all over the world — and great independent bookstores!

Time Out Bookstore, Mount Eden, Auckland, New Zealand. Auckland has some great independent bookstores, like this one!

Claire and Sam (our hostess and her golden retriever), along with her young neighbor (and the darling girl’s black dog), were all very welcoming. To stay at Claire’s lovely B&B, email her at duncan5@xtra.co.nz or call her at 0274512691

Khashayar, hostess Claire, and a charming young neighbor with da-AL. Khashayar, hostess Claire, and a charming young neighbor with da-AL.

So much to do in too little time …

da-AL at non-active crater, Mount Eden, Auckland, New Zealand. da-AL at non-active crater, Mount Eden, Auckland, New Zealand.

Next, we visited the rousing city of Rotorua

Have you visited a crater?

Easy! Yummy! Healthy! Brown Rice Corn Island with Seafood by K. Parsi

Healthy eating is fun with recipes that don’t require a lot of skill and time, yet can even wow guests. Famed chef Jacques Pépin inspired my husband to create this one…

Brown Rice and Corn Island with Seafood Stuffing
Healthy cooking can be simple.

Brown Rice and Corn Island with Seafood Stuffing

(serves about 8)

Read this recipe all the way through before you shop for ingredients and cook. It involves four cooking steps: a) rice, b) seafood, c) sauce, and d) plating.

Step A: Rice

1 medium diced onion

3 tablespoons olive oil

1/2 head (about 5 cloves) of diced garlic

3 cups brown rice

1 bunch (about 1 1/2 cup) chopped green onions

1 cup corn kernels

3 cups water

3 cups fish or chicken broth

1 tablespoon salt

1 teaspoon freshly ground black pepper

1/2 teaspoon saffron

1 cup shredded cheese (cheddar or Monterey Jack)

In a 5-quart pot, sauté onion in olive oil until lightly browned.

Add garlic and sauté for another couple of minutes.

Add brown rice and sauté until rice is covered with oil.

Add green onions to rice mixture, and sauté for another two minutes.

Add corn, water, broth, salt, pepper, and saffron.

Bring to a boil, occasionally stirring to avoid a crust forming on the bottom.

Reduce heat to simmer, add cheese, and cook for half an hour, or until rice softens.

Set aside to cool to room temperature.

Step B: Seafood Stuffing

1 medium julienned onion

2 tablespoons coconut oil

1/2 head (about 5 cloves) of diced garlic

2 pounds mixed seafood (e.g., shrimp, calamari, and scallops)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon turmeric powder

1 cup white cooking wine

Using a medium saucepan, sauté onion in coconut oil, until lightly browned.

Add garlic and sauté for a couple of minutes.

Add seafood and sauté for 5 minutes. Add cooking wine, salt, pepper, and turmeric, and cook for five more minutes on medium heat.

Remove the seafood mixture with a slotted spoon and place in a large bowl. Seafood will be used during plating, in Step D. Set aside juice for use in the sauce, which you’ll make next, during Step C.

Step C: Mushroom Sauce

2 tablespoons butter

1/2 cup white flour

6 cups milk

6 cups sliced fresh mushrooms

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

In the same saucepan, melt butter. Whisk in flour, stirring quickly to avoid lumps.

Whisk in milk.

Add mushrooms, salt, and pepper. Bring to boil.

Take off heat and set aside for plating.

Tip: If you get flour lumps, you can put the mixture in a blender before adding the mushrooms.

Step D: Plating

Parsley or chives for garnish

Butter the sides of a bowl.

Add a few spoonfuls of rice mixture to fill about 1/3 of the bowl.

Press rice down into the sides, creating a cavity in the middle of the bowl.

Fill to 3/4 full with seafood.

Cover with more rice, and gently pack it down.

Place a plate over the bowl, and flip them quickly, to get the rice onto the plate. Carefully unmold the rice by removing the bowl.

If your guests are not ready, you can place all the dishes in a 180-degree oven to keep them warm. Dishes may be kept there for up to half an hour. Any longer and the food will start to get too dry.

When ready to serve, gently spoon sauce around the ‘rice island.’

Garnish with parsley or chives.

Tip: If you have enough bowls, you can leave them over the rice plates until you’re ready to add the sauce around.

Enjoy!

Easy! Yummy! Healthy! Veggie Black-Eyed Pea Appetizer Recipe by Khashayar Parsi

How do you make staying healthy easy? Focusing on what’s good to eat (rather than what isn’t) helps me. So does collecting wholesome recipes that are simple and delicious.

My husband welcomes challenges, nutritious cooking included. Here’s a favorite dish he’s come with that family and guests love…

vegetarian cooking
Hungry for something wonderful?

Veggie Black-Eyed Peas Appetizer

Ingredients

1 medium onion

2 tablespoons coconut oil

1 zucchini

1 head garlic

2 teaspoons turmeric

1 1/2 cups black-eyed peas

1 cup dried maitake mushrooms

1/2 cup walnuts

1/4 cup cheddar cheese

4 cups water

1/2 cup white rice

salt and pepper to taste

olives

crackers

Vegetarian Black-Eyed Peas Appetizer garnished with olives
Olives brighten up Vegetarian Black-Eyed Peas Appetizer

Instructions

  1. Coarsely chop onion.
  2. In a medium sized pot, sauté in coconut oil until golden.
  3. Coarsely dice zucchini.
  4. Add zucchini to onions and sauté another five minutes on medium heat.
  5. Mince garlic.
  6. Add garlic to the pot with turmeric and sauté two minutes.
  7. Add black-eyed peas, mushrooms, walnuts, rice, cheese, and water. Bring to boil.
  8. Lower heat to medium and simmer for half an hour.
  9. Once fully cooked, coarsely grind with an immersion blender (which is a little easier to control) or mixer. Tip: if mixture overcooks and becomes too dry to blend, add water 1/4 cup at a time until it can be emulsified without becoming watery.
  10. Let cool.
  11. Spoon into large bowl.
  12. Garnish with Olives.
  13. Serve with crackers.
Vegetarian Black-Eyed Peas Appetizer is tasty on wholewheat crackers.
Vegetarian Black-Eyed Peas Appetizer is tasty on wholewheat crackers.

Serves 8-10 people.