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Tag: sparkling wines

My Newest Love and a Parfait
OIL & HONEY EDITION

Back in January with the new year I, not unlike many of you, thought about what changes to make in the new year. I wrote a post about diversifying The Orange Bee, but clearly wasn’t sure how I would go about that. Hundreds of ideas were swimming around in my head…but as usual for me I waited, employing patience. Waited to see what would happen, what would catapult me into a new direction. I didn’t want to leave behind what I’ve been doing with my blog, writing about food and bees and an occasional off the wall post. I simply had the desire to share more, but what?

I have found my answer! It is my newest love. No, I don’t have a new guy in my life, I’m perfectly happy with my man, Dan! I didn’t bring home a furry pet, we’ve plenty of those around the house! Not a new car! I am in love with Essential Oils (also referred to as eo’s) and they are my catalyst for putting a spin on The Orange Bee! Two Sunday’s a month I will post an “Oil & Honey” edition of The Orange Bee! Here’s the deal, bees and food and essential oils are like a Holy Trinity to me. Without pollination by bees we would be deprived of many delicious foods. Lack of pollinators would also cause a shortage in many of the plants essential oils are derived from. Yep – that’s how I see it bees= food and plants. Food and plants= nourishment and natural resources for our emotional and physical well being. I hope that you will look forward to my “Sunday Stinger” and enjoy learning about essential oil and honey uses, as well as discover some yummy new recipes using honey, oils or a combination of both!

I’m kicking off with one of my favorite breakfast meals – Yogurt Parfait! This is a very versatile recipe, as you can use your favorite fruits and yogurt. It’s also a delightful lunch or mid-afternoon snack for kids or parents! Incorporating both eo’s and honey it’s slightly sweet, with a hint of citrus, refreshing, and full of good for you fruits. You can easily get a couple of your daily fruit/veggie servings in this parfait. This is my go to morning meal and usually gets me through the day till early afternoon before I need to stop for a bite of lunch.

If you’re interested in learning more about my favorite essential oils message me on The Orange Bee @FB, email me linda@theorangebee.com or leave a comment here. I’m happy to help and answer any questions you might have!
Yogurt Parfait

Author: Linda Walbridge
Ingredients

1 cup Plain Greek Yogurt or your favorite yogurt

Blueberries

Strawberries

Kiwi

(Or your favorite fruits)

Honey

1-2 drops Wild Orange Essential Oil
Instructions

Add one to two drops eo to about a cup of yogurt and mix well.

Layer yogurt and fruit into a glass.

Top with a few berries.

Drizzle honey over the top.
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June 5, 2016
A Conference Of Community #FWCon

I’ve attended several food conferences in the last few years but my time at Food Wine Conference 2016 at the Rosen Shingle Creek Resort in Orlando proved to be the best one yet! You want to know why? I felt a deep sense of community at this conference unlike any other. There were a few perks for me at this conference. I was chosen as a Brand Ambassador to one of the sponsors, I was selected as a team captain for the #Hashed cooking competition and my entry in the Wish Farms recipe contest was awarded a first place slot! That being said, my sense of community was not due to those fantastic extras!

Let me start by saying, the resort was gorgeous and the food and wine extraordinary. Food and wine were in abundance and always presented in a lovely fashion. Our sponsors were friendly and personable and available for conversation. They offered up delicious snacks for our breaks as well as breakfast, lunch and dinner! I particularly enjoyed the sessions where we heard first hand from our sponsors how their companies are run, how their families play a big part in the daily operations, and what it takes to get the food from the farm to our tables!

After registration late Friday afternoon we were greeted with wine from CKMondavi, a milk spa by Florida Dairy Farmers, where we made facial masks that were good enough to eat, followed by Florida Strawberry Growers welcome reception complete with strawberry and rum milk shakes. Whoo! Good start – right? That evening dinner was “A Taste of Rosen Shingle” with a wide variety of delicious foods from sushi to pork belly tacos!

Saturday morning started off with a bang from our keynote speaker, Donatella Arpaia, Food Network star, chef and restaurateur who gave us plenty of laughs to start the day! Her realism and honesty were welcome words. Lunch was provided by Idaho Potatoes, foods from around the world presented in buffet style. I made it all the way around the world, having a taste of everything from Thai curry soup to carnitas with a side of roasted taters! Lunch was followed by sessions on etiquette, Instagram and hospitality and then a nice long break, which I enjoyed poolside.

Saturday evenings event, “Sunday Supper Denim and Diamonds Dinner and Awards Banquet” did not disappoint. We all put on our biggest diamonds and shades of denim and made our way to beautifully adorned tables for a taste of more CK Mondavi wines and an amazing beef dinner, courtesy of Certified Angus Beef . I was recognized by Amber of “Wish Farms”during this dinner for my winning recipe, “Grilled Chicken and Blueberry Salad with Wild Orange Dressing” . I felt honored as I know there were many wonderful recipes for the judges to choose from. We ended our evening with a gorgeous poolside party compliments of Duda Farm Fresh Foods, where we enjoyed yummy little desserts, some lively music and speciality cocktails. I chose the one featuring Duda’s fresh orange juice and tequila….right up my alley! I’m sure by now you get an idea of how cool this conference was.

Sunday, the last day of #FWCon began with a lovely rose garden breakfast, don’t you wonder how we can still be hungry? The conference moved over to Rosen College of Hospitality where upon arrival we tasted cheeses from Cabot Cheese and heard from 2 farmers who raise the cows that provide milk to Cabot Creamery. I was happy to hear they do name their cows and bathe them regularly!

Now, on this day I admit I was having trouble focusing as it was also the day of the #Hashed competition sponsored by Wish Farms, remember, I was a team captain, and a bit nervous. The only info shared was that blueberries would be the focus of our recipe and the remaining ingredients would not be revealed until 15 minutes before I headed into the kitchen to prepare and plate our presentation. Holy moly…I could not have done it without my totally rocking’ team, Lisa Hroncich Grant, Monica Maloney Heidler, Kristin King, Christie and Steve Campbell, April Tuell, Shana Overhulser, and Cynthia Landrie. It was all in fun and the competition was a blast. Our team did not take first place but I’m up for the challenge again next year!

You’ve now learned quite a bit about this conference and can see how lucky I was to attend. I plan on returning next year and here is why. I mentioned a sense of community early on and that is the reason. This conference is small in comparison to the others I’ve attended but this concept makes it so doable. It was easy to meet new people, other bloggers, brands and speakers. It felt like we were all their with one common goal – I know that is the case with all events such as this, however, the availability of Isabel Reis Laessig, our fearless leader, and the warmth and friendliness of all involved turned this conference into a whole new game for me. If nothing else, it gave me confidence to hit the next conference I may attend head first and with more ammo under my belt. I am waiting for next years dates to be announced so I can schedule it on my calendar, I can’t wait!

I received a discounted ticket for promoting Food Wine Conference. All opinions are mine alone.

May 24, 2016
Allergy Bomb Smoothie
My allergy bomb smoothie is a revelation for those of you suffering from seasonal allergies. I am sharing again because allergy season is still here! This time of year I hear multitudes of people complaining about their allergies. I understand! Before I became a beekeeper and was blessed with an ample supply of local honey, I too fought allergies all spring and fall. Yep, sick in bed with a sinus infection that started with allergy symptoms. If you are an allergy sufferer I have a solution for you. It consists of two secret ingredients in this smoothie. Wait for it……

I love a quick and easy breakfast on most days and tossing these ingredients in the blender does just that! Fill, blend and go, that’s it! I know you want to know about those secret ingredients, I’m getting to that! This month “Our Growing Edge” is sharing recipes and loads of info on allergies from gluten, to dairy to well… you name it! If you suffer from food allergies please, please check out some of the delicious recipes that you can enjoy and stay in check! Our host this month is Joana from My Gut Feeling.

So, I love fruity smoothies but somedays I need a chocolate fix. You ever feel that way? I like this smoothie for breakfast and for an afternoon snack because it’s got banana, peanut butter , cocoa powder, yogurt, almond milk and my two secret ingredients. It’s got good for you potassium from the banana and 7 grams of protein from the pb.

My husband eats a spoonful of peanut butter every night, I don’t even know why, but he does. Before he walked out the door this morning I handed him this super smoothie. We sipped on them and caught up on what our day held before he ran off to work.

Now, what you’ve been waiting for, holding your breath for! Did you know that if you ingest just 1 teaspoon of local honey everyday that you can defeat those allergies? A 100 mile radius is considered local. Now if you are allergic to pet dander or grass, I can’t say that honey will help you. But if you are affected by various types of pollen, honey conceivably, can lessen your symptoms if not cause them to disappear completely. Since I began taking honey regularly I’ve gone from having 2-4 seasonal sinus infections to 2 in the last 5 years. I am a believer that taking local honey on a steady basis lessens the effects of the dreaded allergy season. Now you know half of the secret.

You already know this smoothie bomb contains peanut butter, banana and yogurt. Cocoa powder is optional, but remember I said I need that chocolate fix on certain days. Do you recognize what is in this above photo? It is the other half of my secret.

This my friends is pollen! Bees gather this pollen, which comes in many vibrant colors and pack it into the combs in their hives. They use it to feed brood. Pollen gathered by honey bees is wonderfully effective in many respiratory ailments. Pollen is one of nature’s most completely nourishing foods as it contains nearly all nutrients required by humans. Bee-gathered pollens are rich in proteins (approximately 40% protein), free amino acids, vitamins, including B-complex, and folic acid.

There you have it – the two secret ingredients in this creamy and delicious smoothie. Honey and pollen! There is no denying that this smoothie is better for me and you! 7 ingredients and cacao nibs to add a little crunch, optional, of course. I like to have all my ingredients measured and ready to go before I begin.
Allergy Bomb Smoothie

Author: Linda Walbridge
Ingredients

1/2 cup Yogurt

8 oz. almond milk

2 Tablespoons Creamy Peanut Butter

1 Tablespoon dutch cocoa powder

2 Tablespoons local honey

1 teaspoon pollen

1 frozen banana, sliced

cacoa nibs (optional)
Instructions

Put yogurt, honey and peanut butter into blender and blend until smooth.

Add cocoa powder, pollen, banana and almond milk and process until well blended.

Add ice to blender if so desired and blend again until smooth.

Sprinkle with cacao nibs and pollen.
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May 17, 2016
Queen April Arrives

I know for certain that spring is here when I get a phone call about a swarm of honey bees! You may recall I am the “official” beekeeper at the Greensboro Science Center, where I take care of two hives. I’ve not had much opportunity to recover a swarm since moving to N.C., but this week I had my chance! It’s funny how things work!

Earlier this week I received a somewhat frantic call from one of my contacts at the science center. She said, “Hi Linda, we have a swarm!”. I could almost hear her blood pumping and my own began to race through my veins. I asked for the info I needed to set up a recovery, where are they, how big is the swarm and are you prepared for me to set up a third hive? Turns out they were on a perimeter fence, away from the visitors, the swarm was about the size of two footballs, and she was more than happy for me to set up another hive!

I’ve never removed bees off of a cyclone fence before and the first hurdle I needed to cross was how to keep from knocking half of them onto the ground since there are so many open holes in the fence. I recruited Chandra, the horticulturist at the science center to help me. She donned a complete bee suit for protection, took a few deep breaths and jumped right in! We both had one purpose – to save the bees!

Brushing the last few hundred bees into our buckets simultaneously kept us from knocking them to the ground.

We each had a bucket and a brush. First I showed her how to gently brush them into the bucket on her side. Then I took that bucket full and poured them into the recovery box. Next I brushed on the other side while she kept her bucket positioned under the swarm, ready to catch any who might fall off on her side. Team work, just like the bees. When I poured the bees from my side into the box I decided it was time to check for the queen before there were even more bees to search through. Amazingly I immediately saw her.

Can you spot her? She is near the bottom left corner. Her body is amber in color and her back end is long and pointed. No stripes on the queen.

I felt extremely lucky that day for two reasons. First I located the queen right away and was able to catch her in the “queen catcher” and secondly temperatures were predicted to plunge to 28*F that night and this colony would have frozen to death – literally! That would not happen on my watch!

The queen catcher has openings just big enough for the worker bees to come and go but just small enough that the queen cannot get out! After “catching” her I laid her in the recovery box and most of the bees follow all on their own. It is a remarkable process to watch.

Another bucket of bees brushed from the fence into a bucket.

Not visible as it is covered in bees, is the queen catcher with Queen April safe and sound inside. Here’s a hint – it is in the top right corner where there are many bees gathered on top of her cage.

I love the little worker making a beeline into the recovery hive in the photo above. After the majority of the bees have gone in I place a lid on top of the recovery box and allow the remaining few to crawl into the front entrance. Sometimes it takes a little coaxing but I’m patient and try to get all of them to go inside before I close off all openings. Bees are not aggressive when in “swarm” mode. In fact – I think they know when they go into the recovery hive that they’ve just been offered a new home!

Next we transported the recovery hive to the apiary on the science center grounds. After putting a new hive body and one super in place I lay the queen in her catcher inside and then proceed to pour or dump her colony into the hive with her.

Placing the queen catcher inside the hive.

Ready to pour the workers into their new home.

Again the worker bees are happy to go inside the hive because they smell the queen’s pheromones and know this is where they belong. After getting most all the bees into the new hive I again place the lid on leaving a small gap and stand back and watch as they ones still flying around make their way into their new home.

Bees are gathering inside their new hive.

After completing this part of the recovery I closed up the hive, placed a jar of sugar syrup at the entrance and left them until the next day. Around mid-morning the next day I returned to set the queen free. I smoked just a little, opened the lid and checked to be sure the queen was still alive and in her catcher. Indeed she was! I place my hand down inside the hive and slowly open the catcher, watching her walk out amongst her loyal followers. Then I replace the two frames that were removed to make room for the catcher overnight, replace the lid and smile. Successful recoveries are gratifying. Another colony of bees saved!

Queen April Hive

They had taken all of the syrup I’d given them the day before and were already beginning to familiarize themselves with their home. Queen April and her colony of honey bees are thriving. They have already grown by one more story. Upon last inspection I saw brood and nectar in the frames. Just as it should be!

Remember bees pollinate a major portion of fruits and vegetables we all like to eat. Do your part – plants flowers and trees that bees frequent, don’t use pesticides, purchase your plants from a reputable nursery with pesticide free choices. I’ll continue to do my best to spread the word to all the visitors at the science center and be a good steward of the Greensboro Science Center Bee Hives!

May 4, 2016
Black Onyx Pudding With Orange Whipped Cream #makeitwithMILK #FWCon
I am a sweets lover. Pudding is one of the most uncomplicated and delicious sweets I can enjoy without feeling too guilty. Chocolate pudding also happens to be one of my man, Dan’s favorite desserts. You may have read in a previous post that I will be attending the Food Wine Conference in Orlando in a couple of weeks. When I saw that the Florida Dairy Farmers are holding a contest captioned, #makeitwithMilk I knew I had to enter and make this scrumptious pudding! Some fantastic prizes are up for grabs including a years supply of milk, reimbursement for a pass to the Food Wine Conference, an iPad mini, a Florida Dairy Farmers gift basket and your recipe featured on Floridamilk.com.

I am definitely in countdown mode for the conference. It was recently announced that Food Network star Donatella Arpaia will be our keynote speaker this year. How cool is that? I am certain I will be in food and wine heaven at this conference. Apart from looking forward to all that delicious food and wine I am hopeful that I will gain valuable information to help make my blog better. Meeting with brands, farmers, wine makers, hospitality folks and other bloggers is what it’s all about! Countdown, 14 days, 5 hours, 51 minutes!

If you know me, you know that my love of citrus, orange in particular is strong. For this recipe I paired the deep, dark black onyx chocolate with a variety of orange flavors mixed in. It is a delightful combination and this recipe comes together in no time. Deep, dark, luscious, creamy, slightly sweet, decadent, I’m in love! Make it elegant, serve it in a martini glass, serve it up in a whiskey glass for a bolder presentation, or serve it straight up in a pudding bowl. You can even eat this pudding right after it is made if you are like me and merely cannot wait! Either way, chilled or out of the pan this pudding will not disappoint!
Black Onyx Orange Pudding With Orange Whipped Cream #makeitwithMILK #FWCon

Author: Linda Walbridge
Ingredients

Pudding:

2 1/4 cups of milk

1/2 cup sugar

3 tablespoons cornstarch

1/3 cup black onyx cocoa powder

pinch of salt

2 tablespoons butter

1 teaspoon Mexican vanilla extract

1 1/2 teaspoons orange extract

Whipped Cream:

1 cup heavy whipping cream

1 teaspoon orange zest

3/4 teaspoon orange flower water

cacao nibs
Instructions

Pudding:

Whisk together sugar, cocoa, cornstarch and salt in a medium saucepan until well mixed.

Whisk in about 3/4 cup of the milk and still until until smooth and incorporated.

Add in the remaining milk and continue to whisk until smooth.

Place the pan over medium heat and cook, stirring constantly until it reaches a boil.

Continue to cook until thick and smooth.

Remove from heat and stir in butter and extracts.

Pour into vessels of choice or a bowl and cover with plastic wrap, placed directly on the surface of the pudding, until chilled.

Whipped Cream:

Place bowl and beaters in refrigerator for about 30 minutes.

Remove chilled bowl, beaters and whipping cream.

Beat on high speed of a stand mixer unit soft peaks form.

Add zest and orange water and continue whipping until stiff peaks form.

When ready to serve place a large dollop of whipped cream on top of pudding.

Garnish with remaining orange zest and cacao nibs if desired.
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April 29, 2016
Grilled Chicken & Blueberry Salad With Wild Orange Dressing
This time of year pleads for fresh, light and flavorful meals! Blueberries are popping up sweet and plump in the groceries. There isn’t a salad I like better than one with vibrant fresh fruit mixed in and these ropy-poly blueberries are the perfect addition. In just 18 days I will be attending the Food Wine Conference in Orlando – you have no idea how excited I am! Wish Farms is one of our sponsors and they are running the coolest contest for attendees! They are a third generation family owned and operated produce company who I look forward to meeting at the conference.

The are holding “A Blueberry Toss” contest and 3 – count ’em – 3 entrants will win prizes. They are serious about theses prizes too. Gift Cards, flats of blueberries (my fav prize), reimbursement for a conference pass, as well as the winning recipes featured on their web site. Oooohhhhh…my fingers are crossed!

At the conference I plan on being wined and dined with amazing food and delightful wines. I’ve been to a few food conferences but never one with wine too! If you know me you know I love my wine. The setting is at the gorgeous Rosen Shingle Creek hotel and I’m pretty sure I won’t need to leave the property. Besides all the fabulous foods and wine I know I’ll be rubbing elbows with some exceptional bloggers and brands. There will be a variety of sessions, working with the hospitality industry, business etiquette, video workshops, grilling skill demos and the opportunity to meet farmers and producers of food and wine. I cannot wait!

But first, I want to share my recipe for Grilled Chicken and Blueberry Salad with Wild Orange Dressing. SO easy, healthy, delicious, colorful – you ‘re gonna love it!

Let’s talk a bit about blueberries before you make this salad. Blueberries are packed with Vitamin C, 25% of our daily requirement and one cup is only 80 calories. Woot! They are also full of fiber and an excellent source of Manganese. Besides these chubby little berries this salad has fresh oranges and walnuts. Walnuts are chock full of Vitamin B-6, Manganese and Folic Acid, or Vitamin B-9. Oranges are a good source of several vitamins and minerals such as, Vitamin C, Thiamin, Folate and Potassium. I’m going to step out on a limb and say this salad is good for you! And hey – if you are vegetarian leave off the chicken!

Wish me luck – I’m going to go start my packing list for the Food Wine Conference and eat one of these yummy salads!
Grilled Chicken & Blueberry Salad With Wild Orange Dressing

Author: Linda Walbridge
Ingredients

SALAD

1 cup blueberries, washed

2 fresh oranges, peeled and sliced or in segments

1/2 cup toasted walnuts

gorgonzola crumbles

Romain lettuce

Arugula

CHICKEN

2 organic chicken breasts

1/4 teaspoon dehydrated orange peel

1/4 teaspoon dehydrated lemon peel

1/8 teaspoon red pepper flakes

2 tablespoons brown sugar

pinch ginger

pinch ground nutmeg

pinch

ground cloves

pinch of dried lime leaves or a squeeze of juice of 1/2 lime

DRESSING

1 cup extra virgin olive oil

1 teaspoon organic dijon mustard

1/3 cup white balsamic vinegar

1-2 drops Wild Orange Essential Oil

2 Tablespoons mayonnaise

1/4 cup brown sugar

2 tablespoons Orange Blossom Honey

Sea Salt and Pepper to taste
Instructions

Mix all spices and rub on chicken breasts.

Grill chicken until cooked but still moist.

Place washed lettuce on plates.

Slice chicken diagonally and place on top of greens.

Top with blueberries, oranges, gorgonzola, and walnuts.

Mix all dressing ingredients together except for olive oil.

Drizzle oil slowly into dressing mix and whisk until well blended.

Drizzle over salad.
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April 25, 2016
Allergy Bomb Smoothie
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MySmoothie #CollectiveBias

My allergy bomb smoothie is a revelation for those of you suffering from seasonal allergies. This time of year I hear multitudes of people complaining about their allergies. I understand! Before I became a beekeeper and was blessed with an ample supply of local honey, I too fought allergies all spring and fall. Yep, sick in bed with a sinus infection that started with allergy symptoms. If you are an allergy sufferer I have a solution for you. It consists of two secret ingredients in this smoothie. Wait for it……

I love a quick and easy breakfast on most days and have found the Oster® Blend-N-Go® MyBlend®, makes short order of whipping up a smoothie. Fill, blend and go, that’s it! I know you want to know about those secret ingredients, I’m getting to that! You can pick up one of these blenders on your next stop in Walmart!

So, I love fruity smoothies but somedays I need a chocolate fix. You ever feel that way? I like this smoothie for breakfast and for an afternoon snack because it’s got banana, Jif Creamy Peanut Butter , cocoa powder, Dannon Vanilla Lowfat Yogurt, almond milk and my two secret ingredients. It’s got good for you potassium from the banana and 7 grams of protein from the pb.

My husband eats a spoonful of peanut butter every night, I don’t even know why, but he does. Jif peanut butter has that fresh roasted peanut taste, is gluten free, and non GMO. Before he walked out the door this morning I handed him this super smoothie. We sipped on them and caught up on what our day held before he ran off to work.

Now, what you’ve been waiting for, holding your breath for! Did you know that if you ingest just 1 teaspoon of local honey everyday that you can defeat those allergies? A 100 mile radius is considered local. Now if you are allergic to pet dander or grass, I can’t say that honey will help you. But if you are affected by other types of pollen, honey conceivably, can lessen your symptoms if not cause them to disappear completely. Since I began taking honey regularly I’ve gone from having 2-4 seasonal sinus infections to 2 in the last 5 years. I am a believer that taking local honey on a steady basis lessens the effects of the dreaded allergy season. Now you know half of the secret.

You already know this smoothie bomb contains peanut butter, banana and Dannon yogurt, which is made with natural ingredients. Cocoa powder is optional, but remember I said I need that chocolate fix on certain days. Do you recognize what is in this next photo? It is the other half of my secret.

This my friends is pollen! Bees gather this pollen, which comes in many vibrant colors and pack it into the combs in their hives. They use it to feed brood. Pollen gathered by honey bees is wonderfully effective in many respiratory ailments. Pollen is one of nature’s most completely nourishing foods as it contains nearly all nutrients required by humans. Bee-gathered pollens are rich in proteins (approximately 40% protein), free amino acids, vitamins, including B-complex, and folic acid.

There you have it – the two secret ingredients in this creamy and delicious smoothie. Honey and pollen! There is no denying that this smoothie is better for me and you! 7 ingredients and cacao nibs to add a little crunch, optional, of course. I like to have all my ingredients measured and ready to go before I begin.
Allergy Bomb Smoothie

Author: Linda Walbridge
Ingredients

1/2 cup Dannon Lowfat Vanilla Yogurt

8 oz. almond milk

2 Tablespoons Jif Creamy Peanut Butter

1 Tablespoon dutch cocoa powder

2 Tablespoons local honey

1 teaspoon pollen

1 frozen banana, sliced

cacoa nibs (optional)
Instructions

Put yogurt, honey and peanut butter into blender and blend until smooth.

Add cocoa powder, pollen, banana and almond milk and process until well blended.

Add ice to blender if so desired and blend again until smooth.

Sprinkle with cacao nibs and pollen.
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If you want to make one of these super smoothies and combat your allergies here’s a nifty coupon for $1.50 cash back on the combination of Jif Creamy Peanut Butter and Dannon Vanilla Yogurt.

Found @ Walmart – Dannon Yogurts are in the refrigerated aisle with yogurts and Jif Peanut Butter can be found on the peanut butter aisle.
April 20, 2016
Food and Wine Conference #FWCon

It’s the little things……“It has long been an axiom of mine that the little things are infinitely the most important.”
― Arthur Conan Doyle, The Memoirs of Sherlock Holmes. Don’t misunderstand me The Food and Wine Conference, that will take place in Orlando May 13-15 is anything but little! I am super excited to be attending as a brand ambassador and telling myself that the conference is one of those “little things” that could turn into something big. That is what I am hoping for! As of today it is a month away! Woot!

Several months back I met Isabel Reis Laessig, also known as “Family Foodie” and knew right away that I was rubbing elbows with the founder of the “Sunday Supper Movement”. If you aren’t familiar with her, although you very well may be, her mission is to bring back “Sunday Supper” around the family table in every home. She is also the founder of the Food and Wine Conference. This is BIG! Lucky me to have had that opportunity to get to know her just a bit!

Food conferences are one of the best ways to interact and mingle with other foodies and bloggers alike. My favorite aspect of these conferences is no doubt, the food and on this occasion the wine! If you are interested in attending this years Food and Wine Conference you can save $50 on your pass using promo code theorangebee by registering here.

#FWCon is held at the gorgeous Rosen Shingle Creek and it looks to me like there will be no reason to leave the property. How cool is that? Food, wine, beautiful bloggers, palm trees……all in one swell spot! You will recognize the names of some of the big time sponsors, CK Mondavi, Florida Dairy Farmers, Idaho Potatoes, Florida Strawberry Growers, and Cabot Cheese just to name a few.

Our days will be spent attending seminars, listening to well-informed speakers, meeting brands, bloggers and companies inclined to work with bloggers. And there will be food! And wine! Sound like fun? You can read more about the conference here and I hope you’ll sign up. Each time I attend a food conference I come away enlightened, refreshed and excited! My blog brain gets revved up, I come away with lasting friendships in the blogging community and the food…did I mention the food? It’s some of the finest!

I hope you’ll attend this years #FWCon in Orlando, May 13-15 at the Rosen Shingle Creek. Remember you can save $50 here by plugging in promo code theorangebee. You can thank me later!

For more info and to register visit Food and Wine Conference. Follow us on Facebook, Instagram, Twitter and Pinterest too!

April 13, 2016
Going Vegetarian – Did We Do It?

First of all I want to say this is NOT a paid post nor a review about the film Forks Over Knives! It isn’t even a current flick but my man, Dan and I recently watched it for the first time. Have you seen it? If so you’ll understand what this post is about – if not – it’s a film where the idea of food as medicine is put to the test. Forks Over Knives examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting animal-based and processed foods.

I’d heard about the film but didn’t know what the concept was, so of course I was curious to watch because I was aware it was about food. You all know I love food….if you don’t read my “about” page! It was a Friday and I’d done grocery shopping that day unaware of the info I’d gather from the movie we’d be watching that evening. The usual suspects were in my grocery cart. Fruit, eggs, milk, fresh baked bread, bacon, organic chicken, salad greens, tomatoes, avocados, nuts, etc… My cart was full of fresh foods that’s how we eat. Processed foods were cut out long ago! Probably a bottle or two of wine in there as well!

I don’t remember what I prepared for our meal that night but after dinner we settled in to watch Forks Over Knives. The film stresses the idea that cutting out any food that is derived from an animal, be it a big juicy steak or a glass of milk, should be cut from our diet for optimal health benefits. In other words, a plant based diet.

Exploring obesity, heart-disease, diabetes, cancer and other degenerative diseases Dr. T. Colin Campbell, a nutritional scientist at Cornell University and Dr. Caldwell Esselstyn, a top surgeon and head of the breast cancer task force at the renowned Cleveland Clinic, ascertain that these ailments can be prevented, controlled and in some cases reversed by switching to a plant based diet. You know where this is going…. No more bacon cheeseburgers, my husbands favorite!

About three-quarters of the way through the film my meat-loving husband looked over at me and asked this question, “are we becoming vegetarian?” I had to laugh as I replied, “I wasn’t planning on it!”. We finished the film and a conversation ensued. Would we do this, could we do this? Could you? Are you already engaged as a vegetarian or vegan?

My friends, this occurrence took place on Friday, February 26. 5 weeks and 4 days ago. After some discussion that we couldn’t simply throw out the bacon and chicken in the frig we decided to give it a go – partially. My hubby was thinking in terms of cutting out some of his meds for high blood pressure and cholesterol issues, while I was thinking I wish to continue eating eggs, yogurt, cheese, and ice cream. We settled on this; we would strive to add more plant based foods into our diet, keep dairy and seafood, but cut out red meat, pork and chicken. So what about that bacon in my refrigerator? I opened it and baked ( I cook bacon in the oven because I loathe a greasy stove) 4 pieces for breakfast one morning a couple weeks later and today the remainder is still in it’s zip-lock. Probably time to toss it!

The biggest challenge for me was learning to make veggies our main course. It’s a no-brainer for me to season chicken breasts, or throw a steak on the grill with salads and vegetables on the side but to serve a plant based meal regularly I had to put on my thinking cap. First of all Mr. “I think I might kind of go vegetarian” doesn’t like all that many plant based foods! But guess what? He has discovered that eating like this could get monotonous unless he expands his palate. I am happy to report that he has accepted quite a few new foods.

I’ve found that keeping seafood as part of our food selection means I don’t have to serve vegetables as the main course at every meal. We are also incorporating lots of grains and of course legumes into our meals. Yep 5 weeks and 4 days! I did make grilled chicken one evening when we hosted the crew from Macy’s for an informal dinner. I find that many people are picky about fish and felt it would be easier to satisfy a large group if I did chicken. I ate one piece of chicken that evening along with a big salad and grilled pineapple. There were leftovers, which I froze and have since thawed and served. Twice I ate chicken and that one time I ate those two pieces of bacon….why do I feel shameful admitting this to you? Dan has eaten chicken and turkey on a few occasions, where the meatless selection may have been tofu or a bean-based burger, he just can’t go there yet! So I’ve got him beat. But who’s keeping score?

We aren’t keeping score – yet somehow this new way of eating has engrained itself in me! I feel great, more energetic and my jeans…well they fit so nicely! My man, Dan is totally onboard too, it was after all his idea, I just wanted to see what the film was all about. I know myself well enough to know that I won’t be going totally vegetarian or vegan. I keep waiting for the day my body says, “I want meat!”. Will it happen? If I were a guest and the host served me a steak, I would eat it! But the next day I would go back. I do not know what category we fall into with a meal plan such as this. What I do know is I’m still enjoying the challenge of creating plant-based meals and I feel healthy.

I’m curious to hear your comments. Are you vegan? Vegetarian? Pescatarian? Do you incorporate dairy into a vegetarian diet? If you are on a plan such as these did you ever feel that you HAD to have meat? How long before that happened? Did you feel guilty giving into it?

I’m keeping tabs on our efforts. Patting myself on the back for doing it. I always love a challenge and finding success in it? Icing on the cake! I’ll be reporting periodically on our success with this new way of enjoying food and of course I will share any failures! You know, that day when I absolutely, undoubtedly must bite into a big, juicy burger!

Meantime here are the links to a few of my favorite plant-based recipes:

Lemon-Thyme Mushrooms

Faux Mac and Cheese

Chopped Brussels Sprouts Salad

Grilled Eggplant and Pesto Panini

Creamy Polenta With Wild Mushrooms

April 5, 2016
Sparkling Tropical Mocktails
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #NewWayToSparkle #CollectiveBias

According to my calendar swim suit season is around the corner. This means we’ll be looking to jump into the water, in our backyard pools or if you’re like me you’ll be booking a few trips to the beach! Whatever your favorite way to cool off this time of year we all want to try and achieve a body that won’t embarrass us when we slip into a gorgeous, sexy swimsuit! One way I am able to feel good about wiggling into my swim suit and feeling like I sparkle is to switch from cocktails to mocktails! Instead of popping a cork a few nights a week I’ll be enjoying some flavorful and refreshing mocktails made with Dasani Sparkling flavored waters. This always makes my jeans fit better and that is how I measure my weight – not on a scale. Read on…

It’s true, I do not own a scale but rather judge whether my weight is on target or not by how my favorite pair of jeans fit! If there is a bit of muffin top spilling over the waistband I know it’s time to back off on alcohol and sweets. This works for me personally because sweets are my weakness and I enjoy having a cocktail with my husband a few nights a week, it’s how we catch up on our day. Since I know this about myself I am able to discipline myself to back off when needed. How do you measure if your weight is in that healthy range or not ?

I ran into Target recently to check out all the new spring and summer colors and trends and noticed in the grocery section these naturally flavored sparkling waters Dasani Sparkling is re-launching. Tropical Pineapple offers a delicious island flavor while Raspberry Lemonade sounds perfect for a backyard party, both in sleek new cans. You can pick up 3 eight pack cartons at Target for $9 from 4/10/16-5/1/16. I’ll be stocking up at that price!

Let’s face it a glass of sparkling water could be a bit boring so I opted to liven it up a bit. Here’s what I did! I decided to rim the glasses in gingered sugar and add fruit skewers to snack on and for color! These Dasani Sparkling mocktails are invigorating and eye-catching. I’ll be sipping on a lot of these before I slip into my swim suit this summer.

First I washed some beautiful berries and grapes – easy to slip onto a bamboo skewer!

Next I cut my pineapple up – beginning with removing the spiky outside, halving, then quartering it in preparation for removing the core.

Next I minced up my crystalized ginger. (You can find crystalized ginger at speciality groceries and spice shops) Here’s the secret – mince up some ginger and put it into a container with a bit of sugar. The sugar will take on the flavor of ginger. This totally elevates the taste when you sip from your frosted glass rim.

I placed the fruits in small bowls – thinking in terms of having guests – each person could create their own fruit skewer depending on their personal taste. I also squeezed some fresh lemon juice onto a small plate and added the gingered sugar to another.

Now it’s time to assemble the fruit skewers , pour up some Dasani Sparkling and relax. Before pouring the water, rim each glass in the lemon juice followed by the gingered sugar. This simple step makes the beverage look festive and sparkly!

You could use any fruit that appeals to you and is easy to skewer. I selected yummy, juicy berries with ripe pineapple and loved the bright green grapes as contrast – it’s all about presentation you know! As for presenting myself on the beach this summer, I’ll feel like I sparkle and will catch my husbands eye, for sure thanks to these flavorful “mocktails”.

You can find other great ideas and recipes for your spring and summer “mocktails” at this link: New Way To Sparkle! I’d love to hear how you create your favorite “mocktail” !
Sparkling Tropical Mocktails

Recipe Type: Beverage non-alcoholic

Author: Linda Walbridge
Ingredients

Raspberries

Blackberries

Pineapple, sliced and chunked

Green Grapes

Lemon, sliced

Lemon juice

Crystalized Ginger, minced

Ginger flavored coarse sugar

Dasani Sparkling water

Bamboo skewers
Instructions

Rinse and dry berries and grapes.

Core pineapple and cut into triangle chunks.

Slice lemon.

Mince ginger and mix with coarse sugar, pour onto a small plate.

Slide fruit onto skewers.

Squeeze lemon juice onto a small plate.

Rim each glass in lemon juice followed by gingered sugar.

Add ice to glasses and fill with Dasani Sparkling water.

Add one fruit skewer to each glass.
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April 4, 2016