Guest Blogger and how2hero Susan Cabana spent some time helping us understand how to achieve life balance with yoga and juicing (yes that’s us below following Susan’s yoga lead). We thought it would be great for her to share some of her knowledge with all of you as well so please read on for Susan’s words of wisdom and watch her videos, Green Juice and Fruit & Almond Smoothies.

Benefits of Juicing

Juicing is the best way to increase your life force energy.  When we juice fruits and vegetables (using a juicer not blender) we separate the fiber, leaving the liquid containing live enzymes, chlorophyll, and vitamins and minerals.  Removing the fibers allows the nutrients to be released immediately into your cells and bloodstream in a form that is easy to assimilate.

Juicing fresh seasonal fruits and veggies locally grown will help you live in harmony with yourself, your body and the earth. Buying seasonal produce also provides an exciting opportunity to try new foods and to experiment with seasonal recipes. And it simply tastes better. Try juicing and you won’t turn back! It will help your body heal and it’s a great tool for weight loss, detoxification and maintaining a healthier lifestyle.

Summer Foods Great for Juicing:

Bell peppers
Blackberries
Blueberries
Raspberries
Broccoli
Corn
Cucumbers
Eggplant
Green beans
Nectarines
Okra
Peaches
Pineapples
Plums
Summer squash
Tomatoes
Watermelon
Zucchini

Yoga & Letting Go

The definition of insanity is doing the same thing over and over and expecting different results.  Another way to look at this type of repetition is called attachment. We all have things we attach to because we can’t let go. It is from past conditioning. Attachment is based on fear and insecurity. Think about something in your life that is a struggle. Are you able to let go? Life should feel easy not hard.

When we attach we feel secure…certain. We attach because it is what we know. As Deepak Chopra says “The known is our past. The known is nothing other than the prison of past conditioning. There is no evolution in that. Relinquish your attachment to the known, step into the unknown and you will step into a world of possibilities!”

Yoga helps you do this! It is an analogy to life. When things are uncomfortable, you must use your power to get through it. Not focus on the pain or discomfort of the moment, but really focus your mind and detach. In yoga, with breath and movement, you quiet your mind and in doing so you find clarity.

A friend shared this poem and I believe it paints a picture to help you open yourself up to new possibilities!

AUTOBIOGRAPHY IN FIVE CHAPTERS
by Portia Nelson

1) I walk down the street.
There is a deep hole in the sidewalk
I fall in.
I am lost…
I am hopeless.
It isn’t my fault.
It takes forever to find a way out.

2) I walk down the same street.
There is a deep hole in the sidewalk.
I pretend I don’t see it.
I fall in again.
I can’t believe I’m in the same place.
But it isn’t my fault.
It still takes a long time to get out.

3) I walk down the same street.
There is a deep hole in the sidewalk.
I see it is there.
I still fall in…It’s a habit
My eyes are open; I know where I am;
It is my fault.
I get out immediately.

4) I walk down the same street.
There is a deep hole in the sidewalk.
I walk around it.

5) I walk down another street.

Try some yoga or meditation today. Learn from your past but don’t lose yourself in it. Let go, move on and focus on the now. Yoga can help you surrender and open yourself up to new beginnings…maybe you choose another street.

Thanks Susan. And Namaste to you all.

With the coming of July, we have entered a full fledged summer and the produce at the market is proof in itself. More and more exciting things keep popping up every week. With strawberries still going strong and other leafy greens and herbs, tomatoes are getting sweeter and now we are blessed with zucchini, fresh peas, broccoli, cauliflower, and…gasp…raspberries!

Despite the rain, we had an all star performance from the dazzling Jody Adams and her lovely pastry chef Susan Abott of Rialto. Jody started us off with a fresh and Farmers’ Market friendly Bruschetta of Warm Greens, Goat Cheese and Pickled Turnips. The fresh and bitter taste of the greens was complemented perfectly with the sharp goat cheese and bitter turnips. Jody added a slice of hard boiled egg on top as well, for a protein punch. Susan Abbott really knocked our socks off with her demonstration of Boozy Fruit, or Rumtopf, which is an old German recipe. Throw your favorite summer fruits, sugar and alcohol of choice into a jar and let it sit. That’s all there is to it. Use it to garnish your desserts in the winter and be reminded of carefree summer days! But we don’t want to think about winter quite yet.

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Next up we enjoyed chef William Kovel who made a Pickled Farmers’ Market Vegetable Salad w/ Crispy Shallots. First using an array of vegetables, he sauteed them in olive oil and then added white wine vinegar and white wine. He let the veggies cool completely, then strained the vegetables and used the extra liquid as a vinaigrette for the salad. William added fried crispy shallots for a little texture. We considered this dish a little taste of what is to come. Chef Kovel is opening a new Cambridge restaurant  in August called, Catalyst. We can’t wait to try it! Judging by this dish, I think we’re in for a treat.

This past week we were pleased to have lady locavore, JJ Gonson, who is the owner of Cuisine en Locale. She happily showed us how to utilize every part of her favorite vegetable, the beet, in her cleverly named dish, Beets, Shoots & Leaves. By using sunflower oil made by her friend in Vermont, honey from the bees of a friend in Gloucester, MA and homemade vinegar, JJ showed us the true meaning of cooking and eating locally. It was a great lesson for all of us and made us appreciate how abundant New England is for local food sources. JJ is a great teacher and the audience loves her. Thanks JJ!

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Join us next week at 12:30pm at the Cambridge Center Farmers’ Market when we will be hosting chef Robert Sisca of Bistro du Midi. He will be making and providing samples of Marinated Octopus, Eggplant Caviar, Sundried Tomato & Pine Nuts. You do not want to miss this!

For the full schedule of chef demos, click here:  http://how2heroes.com/farmersmarket-2011

We were amazed to discover that less than 2 hours from Boston in Northfield, MA, the L’Etoile family grows over 70 acres of beautiful whole grains at Four Star Farms. Hard wheat with colorful names like Warthog and Zorro, soft red wheat (Bravo), soft white wheat (Richland), Triticale (a hardy wheat and rye hybrid), Spelt and Barley. Buckwheat, which we learned is actually an herb and not a grain, is grown on the farm as well. As is Rhode Island White Cap Flint Corn (which they mill into corn meal and flour). And something we had never seen before was climbing upwards of 25 feet – hops! Several varieties with names like Mt. Hood and Willamette are competing for the approval of grower Gene L’Etoile. He’s keeping a close eye on them to see which varieties thrive best in the New England climate.

Rcently, the L’Etoile family (Liz and her in-laws, Gene and Bonnie) were kind enough to open their farm to us. Liz gave us a tour of the wheat fields (watch the video) where we learned about all the different varieties they grown as well as the milling process, just recently automated. If you are like us, you see many whole grain flours in the store but are unsure what to use them for. Liz explains which flours are best for baking, which are great for pastries and she even made us some brownies and cookies so we could experience the flavors first-hand. And lucky us, Liz loaded us up with wonderful nutty wheat berries and flours and we have had a wonderful time experimenting with them.

Whole grain guru, Maria Speck, author of Maria”Ancient Grains for Modern Meals,” was also on hand to show us how to do something with wheat berries most people haven’t yet tried – dessert! Watch for the video of her simple, delicious video, Wheat Berry Fools with Grand Marnier Figs.

We hope you’ll be inspired to incorporate whole grains into your daily cooking. Once you experience the rich, nutty, earthy flavors of whole grains, we think you will be smitten. And be sure to check out our Whole Grain Edition newsletter for lots of whole grain goodness.

If we learned one thing this week it was not to trust the weather report. With rain in the forecast, we had one of the most beautiful days of the season so far. The sun was shining down on us at the Farmers’ market and the light breeze made everyone very comfortable to be outside, shop, eat and enjoy. Once again, our Lavender Lemonade was much appreciated by all who wanted a cool drink to wash down the tasty treats they bought at the market. As the produce has remained the same more or less for the past three weeks with spinach, lettuce, asparagus now in full season and strawberries add a splash of color and sweetness to the market. Tomatoes are starting to taste mighty flavorful, too — a little teaser for what is to come!

This week we had a sweet treat from Finale Desserterie & Bakery, Chef Nicole Coady. Her White Chocolate Panna Cotta w/ Seasonal Berries was so popular we had people coming back for seconds. The ease in which she made it seemed to really impress people as it is only 4 simple ingredients: heavy cream, milk, white chocolate and gelatin. Nicole educated the crowd on the complexity of good quality chocolate and how it should be tasted like a wine. Allow it to sit in your mouth and melt so you can taste all the interesting flavors. Nicole plated her Panna Cotta with a piece of shortbread and fresh cut strawberries which made it the perfect combination.

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Next week we have a double header coming at you at the Cambridge Center Farmers’ Market with the great Jody Adams from Rialto at 12:00 and her pastry chef, Susan Abbot at 12:30. Come watch, learn and eat!

For the full schedule of chefs appearing at the how2heroes how2 Lunchtime Cooking Series. click here.

It was a scorcher at the farmers’ market last week but that did not keep the crowds from coming and enjoying the festivities. The usual suspects were there: spinach, arugula, romaine, lettuce, parsley, radishes, basil, English cucumbers, cherry tomatoes, strawberries, asparagus and a new entry…bok choy. Each week we are seeing more and more produce as the summer heat increases. With all the thirsty patrons, our Lavender Lemonade was a hit. In fact, so many people asked for the recipe, that we decided to shoot a video of how to make it. It will be available for your viewing pleasure very soon but if you just can’t wait, come visit us this Wednesday and you can try it yourself. Is there anything better than a cold glass of lemonade on a hot summer day?

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Our live cooking demo featured how2heroes veteran, Chef Rembs Layman from Tupelo. In keeping with his southern style, he made a weather appropriate dish of Cajun Shrimp w/ Tomato & Cucumber Salad. The salad was light and refreshing with fresh thyme and parsley, dried oregano, olive oil and red wine vinegar. The cooling effect of the cucumber went perfectly with the spice from the Cajun Shrimp. We learned that with the addition of a little alcohol, the shrimp will stay moist while they are cooking in the pan. Rembs chose Prosecco for his spirit of choice. In 95-degree weather, you couldn’t ask for a more fitting dish and the crowd was definitely pleased.

Come visit us next week at the Cambridge Center Farmers’ Market where Nicole Coady of Finale Desserterie & Bakery will be making a White Chocolate Panna Cotta w/ Seasonal Berries.

After a long, hard winter we’ve earned the sunny weather that’s finally here and the beautiful fresh local fruit and veggies that are beginning to come our way. Oh Farmers’ Market, how we’ve missed you!  The fresh produce, baked goods and the wonderful people who come to shop and enjoy. It’s a happy time and we are so excited to be part of it with our weekly how2 Lunchtime Cooking Series where we host a different chef every week who shows the crowd how to cook with what’s in season. We video the live demos so that those of you who weren’t there in person can watch here on the website and get inspired to pick up what’s in season at their local Farmers’ Market and get cooking!

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We kicked off our how2 series at the Cambridge Center Farmers’ Market in Kendall Square with the one and only Chef Charles Draghi (4) of Erbaluce. In keeping with the season, Chef Draghi made an Egg White Frittata w/ Spring Greens (3) with herbs he brought from his own garden and a variety of greens he found at the market and couldn’t resist: swiss chard, dandelion greens, mizuna, spinach and arugula. Asparagus (5) is in peek season right now and was also added to the frittata.  Charles taught us that asparagus is actually part of the allium family which makes it related to onions, garlic, and leeks. He discussed the versatility of the frittata – you can change up the recipe with whatever is in season. Watch highlights above and watch the full Egg White Frittata how2 video and get the recipe here.

Seeing the smiling faces (2) in the bright sunshine, the lettuce, strawberries (1), jars of honey and fresh breads, we felt home again.

Visit the market next week – same time, same place with Chef Rembs Layman of Tupelo: 12:30 p.m. for more live cooking and sampling! For the full schedule, click here.

Photographer Maria recently went back to her home state of Texas and brought back a big “Howdy!” from the south (though sadly, no warmth; it was still a good 50 degrees cooler when she returned to how2heroes headquarters in Beantown).

After stopping in to visit her family, enjoy the West Texas greenery — prickly pear cactus (1), and compare bellies with her brother’s ranch pet, Luna (2), she headed down to Austin to film some classic Texas foods for how2heroes.com (watch for the videos soon!).  For those who have never visited, Austin (3) is a mid-sized city with a cozy feel, lots of running trails (4), and a quirky sense of self: the city arts council recently scattered old pianos throughout the downtown area for public use (5).

What did she film?  Well, she started with Charles Dowd at Uncle Billy’s for classic Texas smoked BBQ: brisket (6) and chicken (7).  Next she moved on to Chicken-Fried Steak at Monument Cafe (8).  It’s steak, fried like chicken, with a black pepper cream gravy… and was her go-to birthday meal as a kid — a real treat.  The chef/owner of Monument, Rusty Winkstern, was kind enough to send out a “taste” of their desserts on a massive platter (9). Her final stop for filming classic tastes of Texas was Fonda San Miguel, where Jeff Martinez made black beans (10) and killer chicken enchiladas (11).

In addition to the old standards, Austin also has an impressive fine dining scene and Maria made a beeline to her old friends at their newest venture: Uchiko. Believe it or not, you _can_ get excellent Japanese food in Central Texas and the Uchi family sets a very high standard. Philip Speer made an incredible peanut butter semi-freddo with apple miso sorbet (12) and Paul Qui made a beautiful Mediterranean sea bass sashimi (13).  While she was there filming, they asked her to be a guest judge for their in-house “Chopped” competition, where the surprise ingredients included the strawberry Nesquick and white asparagus, which the winning chef is breading in picture above (14).  His reward?  A custom made Japanese chef’s knife (15).  Congratulations, Bentley!

Her final stop was the year-round farmers’ market where greens, herbs, root vegetables, and artichokes ruled the day.  In just a few weeks, the markets will start in our neck of the woods and we will be at the Cambridge Center Farmers Market in Kendall Square, Cambridge with chef demos, so stay tuned!

how2heroes knows Easter is not just about hunting eggs around the yard. It’s about finding the perfect ways to fill easter baskets and recipes worthy of bringing the family together. That’s why searching for the perfect ingredients can be as rewarding as finding the most eggs in a hunt, especially if those eggs look anything like Yvette Taylor’s. Her blown eggshell technique helps morph the off-white exterior into a canvas for:

• Dyeing & Marbling
• Decorating with Glitter
• Or Painting Greek Style

So beautiful, these shells could easily serve as a center piece, not to mention the extra yolk and whites gives you the excuse to make Pizza Gana for Easter brunch.

Decorated eggshells are not the only goodie you’ll want to stuff your Easter basket with. If you’re like Carolyn Cope, you prefer to collect the Chocolate Eggs. With homemade fillings and milk chocolate, your guests will wonder why they’ve been loyal to the store-bought versions. Or you could be like Meghan McGarry and want to collect Glamour Peeps. These marshmallow birdies get a dip in disco dust for their vibrant color, adding a flare to any Easter spread. Here are other goodies for your basket:

• Chocolate Coconut Cream Eggs
• Chocolate Peanut Butter Eggs
• Peeps in a Puddle
• Salted Honey Caramels

Upgrade from the basket to a cart when shopping for your dinner course, since you’ll want to serve your family a feast. Options like Brined & Baked Ham w/ Brown Sugar, Tamarind & Chili Glaze and Herb-Crusted Rack of Lamb Dinner make cooking for a crowd easy. Serve with a side of Potato Puree w/ Truffle Butter & Herbs and roasted vegetables to create a balanced meal that’s easily prepared ahead of time and can be cooked-off when needed. To truly satisfy your guests, don’t forget to serve an official dessert. Peeps and chocolate eggs are fun treats, but only a recipe like classic Carrot Cake will make the Easter bunny jealous.

Other great options include:

• Seven Hour Lamb w/ Minted Cannellini Beans & Gremolata
• Mashed Potatoes 3 Ways
• Braised Collard Greens
• Roasted Asparagus, Celery & Scallions
• Blueberry-Lemon Semolina Cake

Happy Easter!

The month of February found the how2heroes team falling in LOVE with new heroes, while re-kindling sparks with some of our video veterans. Take a behind-the-scenes peak at the new content captured during this winter month of romance.

Mangia! Mangia! Pizza and carbohydrate lovers gather. We have filmed for you the greatest gift of all — Uno Chicago Grill’s famous Deep Dish Pepperoni Pizza by Executive Chef Chris Gatto (photo # 2)! The simplicity of the dough (pre-risen: photo #1), the pizza sauce and baking process will surprise you. The same delicious deep dish pizza (photo #3) from Uno Chicago Grill can now be made at home! One of our toughest jobs as a how2heroes team member is assuring quality of the final product (Producer Kelsey Clark gives her seal of approval, photo #4).

Because many of our viewers have gluten intolerance or sensitivities, how2heroes went on a quest to find the perfect, most delicious Gluten-Free Pizza recipe available. Veteran hero Linsey Herman of the gluten-free cooking blog Cake and Commerce put her best dough forward and created a fabulous recipe for our viewers. how2heroes photographer/baker Maria Collins (photo #6) demonstrates how Linsey’s biscuit-like dough (photo #5) transforms into a thin and crispy crust in a flash (photo #7). Even if you aren’t gluten intolerant, this is a fabulous recipe, chock-full of nutritional flours such as quinoa, white rice and light buckwheat.

We paid our cake expert Greg Case (also known as “Mr. Cake”) another visit in Duxbury, MA, for more delectable treats. We began the day with a gooey, sticky German Chocolate Cake (the first of three cake layers: photo #3). Greg educated us on the cake’s history. Despite the name, this cake is as American as they come! In the mid-1800′s, Baker’s (brand) Chocolate employee, Samuel German, created a sweet version of baking chocolate which was then popularized in a recipe for “German’s Chocolate Cake.”  Apparently, a typo in a Dallas newspaper caused the drop of the “s” in the title, resulting in the name we know today. Stay tuned for this sugary mass of gooey delight to go live on how2heroes.

Greg also made a simple, sunny Lemon Curd (photo #1 above) and a fluffy French Buttercream (photo #2 above) to complete his Basic Milk Sponge Cake series, which includes Layering, Frosting & Filling a Cake & Cake Finishing Techniques. Keep an eye out for these two additional Greg Case videos to go live on the site.

February concluded in a partnership with Fine Cooking Magazine and chef/owner Tony Maws (photo #3) of Craigie on Main. Tony shared a Corned Beef recipe (photo #2), then showed how to use it in his hearty Corned Beef Hash (photo #5) — just in time for St. Patrick’s Day! If you are considering brining (corning) and cooking your own brisket — plan ahead. This is a 5-7 day process, but WELL-WORTH the time. Photo #1 shows the cooking and filming of the corned beef hash. Photo #4 highlights the ever-important product testing at the end of the shoot. Did Tony’s food past the test? The goods were demolished…as if a brood of hungry hippos had not seen nourishment in a days. These recipes are must-tries!

Next week we have another full filming schedule, including a coffee education series with guru George Howell, some small bites from our own Donna Viera, along with a Leprechaun Punch(!) from resident Irishwoman, Kelsey Clark. We’ll also be heading out to Wilson Farm for some rhubarb-inspired dishes with Chef Todd Heberlein. Lastly, Founder Lynne’s dream is coming to fruition, as we’ll be filming two of her favorite things with home cook Eliot Morgon; Caneles and Beef Wellington. Watch for these how2s, and much more. If you know a hero who you think should be featured on our site, email us at: info@how2heroes.com.

The Northeast’s typical January “winter wonderland” could this year be more appropriately named the ‘”Snowpocalypse.” However, despite the white-outs, diminishing roads and sidewalks and icicles as big as your head, the how2heroes crew has been braving the elements to bring you new recipes and videos. Here is an “aperitif” to whet your appetite for what’s to come.

January warrants the right to abandon all sense of fashion and adopt a wardrobe reminiscent of the Michelin tire man. It is also essential to combat the worst of the weather with soul-warming comfort foods! The photo montage above highlights recently captured comfort food recipes.

Veteran hero Martha Chadwick-Correia shared two steamy soups, Tomato Soup w/ Sausage, Spinach & Pasta (photo #1), then used gorgeous heads of cauliflower (photo #2) to create a Cream of Cauliflower Soup. But don’t think that the how2heroes team was the only ones on the quest for delicious food that day! Outside Martha’s home in Norton, MA, a vibrant Blue Jay perches while chowing from a bird feeder (photo #3). Watch for Martha’s videos to go live soon!

We had a BLAST in Holliston, MA with home cook/blogger Sarah Scoble Commerford. We found Sarah through her blog, What’s Cooking In Your World? The blog was born after Sarah and one of her sons were watching the movie,”Julie and Julia.” Getting an idea from the movie’s character Julie, who attempted cooking through Julia Child’s cookbook, Sarah’s son challenged her to make one meal from every one of the world’s 193 countries! Quite an undertaking! For how2heroes, Sarah made a Kale, Potato & Parsnip Pie (photo #7: Sarah crimping the flakey, buttery pie crust while videographer Andrew Zubatkin gets a close camera shot). We filmed in the kitchen of her historic home, built in the 1880s. Interestingly, Sarah explained that in rural areas such as Holliston, homeowners used to bury their trash in their back yards. Sarah’s curious family has dug up treasures such as the glass bottle pictured in photo #6 (“Beef Iron and Wine” was a nutritive tonic that current folk rock group Iron and Wine derived their band name from!). Photo #4 shows Sarah’s decorative embellishments made to the pie – ready to be baked! Photo #5 is one of the two family turtles, Myrtle (or, was it the other, Yurtle?). Kale, Potato & Parsnip Pie video to come soon!

Our favorite Soup Lady (no, really, she calls herself, “The Soup Lady”), Marjorie Druker of The New England Soup Factory developed a special “no-frills, bells or whistles” recipe of Creamy Tomato Soup, exclusively for how2heroes (photo #9)! Previously, while filming Marjorie’s Ultimate Corn Chowder last Fall, The Soup Lady had fed the crew a Blueberry-Lemon Semolina Cake. Producer Kelsey Clark had been dreaming of this cake ever since, and begged Marjorie to share the recipe (cake about to go into oven: photo #8)! Watch for those videos soon as well.

Comfort food doesn’t always have to be unhealthy. Athlete Linda Bent made a protein-packed, nutritious and hearty One-Pot Chicken Peanut Soup. This video will go live soon, but tide yourself over with cookbook author Clara Silverstein‘s healthful Sweet Potato, Chickpea and Cumin Soup.

What could be better to beat the winter blues than Chocolate-Tequila Chili? Yes, you read that correctly. Jason Wallin (photo 13) of Quahog Republic in Falmouth, MA (snow-covered Cape Cod: photo 11) cooked up his award-winning chili, enriched with dark chocolate and spiked with a healthy dose of tequila. Photos 12 & 14 show a slew of red bell peppers, red jalelpenos and beans ready to go into the pot.

The big game is only two days away! In lieu of SUPER BOWL SUNDAY, how2heroes created a playbook for game day TOUCHDOWNS at your party!

Musician Eric Salt (in his music studio: photo 4) rocked the Spicy Pork Rolls appetizer (pre-sliced: photo 1, sliced & plated: photo 3), in which he lovingly referred to as, “pork glory rolls.” Another how2heroes rock star veteran Yvette Taylor helped her brother Eric prepare for his shoot (photo 2). Check out another great appetizer from Yvette, gooey and delicious Baked Brie w/ Dukkah Crust.

Personal chef JJ Gonson (photo 6) stated that she makes great game-day foods but she “just doesn’t do the game!” Her two-bite Blue Cheese Potato Skins (photo 5) will be your party’s main attraction (well, besides the game, of course…). Photo 7 was JJ’s diva-esque, funky and decorative tree!

Two of our favorite bakers contributed some recipes of sweet lovin’ that will be featured with upcoming Valentine’s Day content!

Pastry guru Thao Nguyen whipped up some adorable rose-flavored, Heart-Shaped Marshmallows (photos 1 & 4) to go with decadent Hazelnut Hot Chocolate (photos 2 &3).

Hilary Koloski (photo 9), CBO or “Chief Baking Officer” of Cow & Crumb Baking Co. shared the most moist and chewy cookie recipe you will ever taste in your life. Her Roses For Your Date Cookies (photos 5 & 7) contain sweet dates (photo 6) and oatmeal, and are rolled in rose sugar (dried rose petals, prior to crushing: photo 8). How did Hilary come up with this “punny” name for the cookies? “You’ve got the roses for your Valentine covered…but, in a cookie! And, you wouldn’t want to eat a bouquet of roses…” Sounds logical to us!

Stay tuned for these videos to go live on how2heroes soon! In the meantime, try Hilary’s Peanut Butter Pretzel Cookies, or Thao’s Pistachio & Orange Blossom Baklava.