IHDP_3

the march edition

DROP IT LOWeating healthy

WINE 101pop that top

10/10featuringAshley Koff RD

LETS TALK ABOUTfeel the burn

16 new

recipes

MARCHCONTENTS

page

4Drop It Low!

Light and tasty is the way to go!

page

9Recipe Recap

A fresh month means fresh recipes just for you.

page

22Pop That Top

Tips for popping bubbly like a pro.

page

26Lack Of Trust

Dean the Healer Guy talks trust.

page

46Feel The Burn

Lets get grilling!

page

48Pass The Ball

Learning leadership.

page

5210/10 Ashley Koff RD

The Registered Dietician shares her favorite foods!

page

58Strong As A Woman

Dont run from the weight room

page

61Ask Fabio

Dying to know something about your favorite Italian? Ask away!

2 | Fabios Magazine

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DROP IT LOW!Its the beginning of the end, #TeamFabio! Now, dont go thinking that the zombie apocalypse is upon us; even though that day will come, thats not the current issue. Dont believe me?

guess you are getting eaten first! But all joking aside, whats the end that Im speaking of ? Its the end of your tireless efforts to keep your weight down, to stay healthy, and to finally hit those goals that youve set in your mind. First things first about your image, thoughyou are perfect the way you are and Im not here to change that. Im here to provide you with the info and techniques to make your food journey the best it can be. Ultimately, Im here to bring you to that place of comfort youve been searching for. Lets get to it!

I want you to get the buzzwords out of your head. Any-thing with low in front of it, in my mind, is a bad way to look at things. This isnt a doctor talking, but this is someone who knows food and the benefits of it. With anything in life, when we restrict, we tend to crave even more. Life is all about balance and your plate of food is no different! Some-times you need fat and sometimes you dont. Sometimes you need sweet, and sometimes you can pass on it. Its up to you to decide when those times are and how serious you are about your goals. Here are a few ways to trick your mind into thinking that you are eating like a king without making your waistline scared out of its mind!

Different Dressings This is a great place to start. Store-bought dressings, although delicious, are usually filled with things you dont need. There is nothing wrong with them, but not what we are looking for now. Use thickeners such as pured avocado and black beans with a touch of Bertolli Extra Virgin Olive Oil to give a complete mouthful without extra calories. Dont forget to season it! Salt and pepper does wonders! Use Your Fist! Dont go hitting things, people. But if we are going to get mad at something, lets get mad at all those times you tried before and didnt get results. Now is your time! Going by the size of your fist is a good rule of thumb as to how much meat you should eat at any given meal.

Still hungry? Fill your plate up with more vegetables.This Isnt School Its OK to cheat, you guys. Its your plan after all. The more you put into your goals, the better your results. That means that for as much as I would like you to be perfect in your eating, you wont be. Dont think otherwise. Recognize the cravings you have and treat them every once in a while. Itll make what youre reaching for more attainable. If you want to meet in the middle, grab some dark chocolate for a boost of antioxidants while also indulging your sweet tooth. I take mine with a glass of red wine to end the evening. And who said that drinking couldnt be beneficial? Just keep it in perspective.

Lets look at our game plan. Weve got ways to achieve great tastes without the extra fat. Weve got ways to portion our food. Weve got a free pass to indulge occasionally. Now lets check out some more ways that can help. Fillers are very important, but only good ones! If you love mashed potatoes, whip them up with Bertolli Extra Virgin Olive Oil instead of butter. Healthy fats within olive oil can help skin and hair, and help reduce the risk of heart disease. I think it tastes better than butter, but thats the Italian in me. You can also cut the potatoes with pured cauliflower or turnip. Again, these are ways to make you feel fuller while still providing great nutrition. Do you need a boost in the morning, but are craving biscuits and gravy? Switch your mind to color! Think lots of berries with a touch of Greek yogurt and a side of whole-wheat toast. You can even use Greek yogurt as a spread, and you are good to go! Then after five to six days of that, treat yourself to the glory of home-made gravy because youve earned it!

I know that staying on the straight and narrow health path can be difficult, but Im here for you guys! Reach out to my team and I, and we can give you numerous recipes and resources to make your food memorable! Keep those stomachs full and those waistlines in check! You can do thisIm always rooting for you to finish strong! #HealthyEating101

main

4 | Fabios Magazine

DRESSINGSThis is a great way

to start changing your salads.

main

ORGANICeating organic eggs is a good move for

your health

EGG-CELLENT!Rise and shine, #TeamFabio! Its time to get cracking on the ultimate wonder food: eggs. For real, America, eggs are incredible!

What other food can you think of that is used in both sweet and savory, has binding capa-bilities and that tastes good just with a touch of salt and pepper? Good luck, because I sure cant think of any other food that is as simple yet versatile.

For something that comes in all

shapes and sizes, there is some import-ant terminology that you should get used to when shopping. Did you know that an ostrich egg is equal to over 20 chicken eggs?? Thats one big bird! Id take one of those for breakfast and be good for the rest of the day. Well, maybe some pasta, but cmonevery day is a pasta day. Back to eggs, though! Here are some facts you might not have known about!

Shells Brown, white, blue, greenthe list goes on! Dont worry about the shell, though. It has absolutely nothing to do with the quality or taste of the goods inside. The shell only lets you know the breed that laid it. Head to the feathers to get the full scoop. White-feathered hens give us white eggs, and red feather hens give us brown eggs. Other colors come from crosses between.All About Yolk Yolks, like shells, come in different shades, too. Some-times youll even find two yolks in the same egg. If you do, send me a picture because my mom always told me something good was going to happen

during the day if you see one! The color of the yolk is indicative of the animals diet. Dark yolks indicate green vegeta-bles, medium yellow usually is corn and sprouts, and the lightest yolks could be from wheat and barley.They Keep Longer than You Think Dont throw away your eggs! On

your carton of eggs, there is a sell by date. This DOES NOT mean they have expired. They are actually good for another three or so weeks after that date. Save your bucks and make sure to pay attention to that date, America! #BoomTalk Is Cheap Dont be confused by what companies put on their labels. Get familiar with some of the buzz words and the ones your should actu-ally pay attention too. Natural is a term that is unregulated unless it per-tains to meat or poultry. Cage-free means they arent confined in a cage, but that doesnt mean they are running free outside either. Certified organic means that the birds have access to outside, and are fed a vegetarian diet that is free of any antibiotics and pesticides.

Yes, its a bunch of stuff to take in, but the more you know, the better! For all you health buffs out there, you are on the right track! An egg contains a high punch of protein helping to build and repair muscle and lots of healthy fats to make you feel fuller, faster! Its

not only the egg that is amazing, but also the carton is comes in! Use them as mise en place cups in the kitchen when baking, as storage for all your craft projects, or even start your own garden by filling them with soil and seeds. The egg is the gift that keeps on giving! And if you compost, these are perfect. They are biodegradable so even Mother Nature approvesand you know, Momma is always right.

Whether you take your eggs sun-ny-side up or scrambled, in a pastry or soup, or just like to crack them into a bowl, never let this food go without giving it a try! The possibilities are end-less. So, whats your favorite way to prepare eggs? Do you like them with bacon or sausage? Have you ever made a breakfast casserole before? Chances are high you have, seeing that the aver-

age American eats close to 250 eggs a year! Let me know all your different ways of eating them by shooting me a post on Facebook or tagging me in your breakfast pictures on Instagram at @FabioViviani. I cant wait to see all your tasty creations and maybe Ill invite you over for breakfast one day! Keep crackin those shells and popping those yolks, America! #EatingHealthy

Did you know that an ostrich egg is equal to over 20 chicken eggs??

Certified organicmeans that the birds have access to out-side, and are fed a vegetarian diet that is free of any antibi-otics and pesticides.

March Issue | 7

CARAMELIZED LEEK STUFFED TROUT

time to execute: 2 hours

1. For the Trout: in a large saut pan heat up oil and saut the leeks on medium heat (stirring occasionally so they do not burn) until caramelized, about 10 mins. Transfer to a plate and refrigerate. Leeks must be chilled at least 10 mins. Evenly divide the leeks between all fish and close shut with butchers tievv. Sear fish creating a nice crust. Flip over and finish in the oven at 350 degrees for about 10 mins.

2. For the Cannellini Bean & Prosciutto Pure: Combine all ingredients in a pot and cover with water. Boil until beans are soft, adding water as it will reduce. When beans are ready, strain and reserve liquid. Meanwhile in a saut pan with just a touch of oil, render all the fat out of the prosciutto over medium heat, keeping an eye on it to make sure it doesnt burn. Put beans in food processor with rendered prosciutto fat and pieces. Pure until smooth. Season with salt and pepper. If pure needs to be thinner add reserved liquid from beans a little at a time. Set aside covered until ready to serve.

3. For The Salsa Verde: Using a knife, finely chop parsley and place into a mixing bowl. Add remaining ingredients, mashing the egg yolk into the sauce. Season with salt and pepper

4. To plate: Place the cannellini bean pure in center of plate. Lay the trout on top of the pure, using a spoon drizzle the salsa verde around the trout and serve.

4 trout (boneless, head & tail off)

4 leeks (cleaned and julienned)

For the Cannellini Bean & Prosciutto Pure:

2 c. cannellini beans

c. prosciutto (diced)

1 sprig of rosemary

1 sprig of sage

1 bay leaf

4 ea. garlic cloves

For the Salsa Verde:

1 bunch of parsley

2 ea. hard boiled egg yolks

1 T. capers (chopped)

1 T. white balsamic vinegar

1 c. Bertolli Extra Virgin Olive Oil

2 ea. garlic cloves (grated on a

micro-plane)

1 lemon (zested)

recipe recap

March Issue | 9

recipe recap

CHICKEN RAVIOLI WITH MADEIRA

time to execute: 45 minutes

Pasta sheets rolled thin, as needed

1 lb. chicken thighs, cooked and chopped

1 lb. chicken breasts meat, cooked and chopped

lb. ricotta cheese, water squeezed out

lb. smoked gouda, diced small 2 eggs, in separate bowls cup chervil, chopped cup chives plus more for gar-

nish, chopped

cup tarragon, chopped 1 cup Madeira wine cup Marsala wine cup demi glace 4 Tbsp. butter, unsalted Grated Gramo Padano for garnish Salt and pepper

1. Take 2 pasta sheets and set aside. Take next 8 ingredients, but only one egg, and mix together in a large bowl. Season to taste with salt and pepper. Scoop filling on to the pasta sheet, leaving about an inch between each mound.

2. Take the remaining egg and beat it with a touch of water. Take a pastry brush and brush around the mixture lightly. Take the other pasta sheet and place on top. Press down where there is egg to secure ravioli. Cut circles using a cookie cutter or top of a mason jar.

3. Pour both wines into a pot and begin to reduce, when reduced by 2/3, add demi glace and reduce to simmer until thickened. Add butter and stir in.

4. Bring a pot of water to the boil, salt, and add ravioli. In a separate pan, add some sauce and bring to a simmer. When ravioli have cooked for about 3-4 minutes, remove and add to sauce. Coat completely, then garnish with additional chopped chives and Grena Padano. Season to taste if needed.

10 | Fabios Magazine

FRIED OYSTER&SCALLOP CRUDOtime to execute: 75 minutes

1. For the oysters : Shuck Oysters. Place Oyster meat into brine of 4 cups of water, cup of salt, 1/4 cup of white wine vinegar. Let sit for 1 hour. Crack and whisk two eggs in one bowl. In another bowl add flour and finally in a third bowl place bread crumbs. Place oyster meat first into flour, then egg wash and finally bread crumbs. Follow by deep frying.

2. For the yuzu vinaigrette: Mix all ingredients in a small bowl except oil (whole grain mustard, white balsamic, red wine vinegar, apple cider, 1 brunoise shallot, 1 T diced chives, 2 T honey). Slowly drizzle oil into bowl while constantly mixing; season to taste with salt and pepper.

3. For the scallops: Clean scallops and remove tongue. Cut scallops into fifths vertically.

4. For the pickled onions: Add 1 cup of water, 1 cup apple rice wine vinegar, c sugar, c salt, c coriander seed, 5 bay leaves. Bring all ingredients to a boil and let steep for 15 minutes. Add julienne red onions and let sit. This should be done in a day in advance so onions absorb flavor and are lightly pickled

5. For the capers: Take capers out of brine. Let drain. Fry in Bertolli Extra Light Tasting Olive Oil for 30 seconds. Let sit until cool. Fry once more for thirty second. Place on a paper towel and pat dry.

6. To plate: Place fried oyster into shucked shell. Mix scallops and yuzu vinaigrette together. Place 2 to 3 scallop rounds on each oyster. Follow by placing pickled red onion and fried capers on top. Drizzle remainder of yuzu vinaigrette and add parsley on top.

1 T whole grain mustard

1 T white balsamic

1.5c red wine vinegar

1.5c apple cider vinegar

1 c. Bertolli Extra Light Tasting

Olive Oil

1 brunoise shallot

1 bunch chives

2 T. honey

12 Fanny Bay oysters

12 Nantucket Bay scallops

1c julienned red onions

c capers

1 bunch chopped parsley

2 eggs

1 cup flour

2 cups bread crumbs with 1 T

oregano and 1 T thyme mixed in

recipe recap

March Issue | 13

TERES MAJOR & CRANBERRY POLENTA


1. For The Cranberry Reduction: in a small sauce pan add all ingredients and cook until liquid starts to coat a spoon. Turn off and pure half the mixture in a blender until smooth. Add to remaining sauce so there are still pieces of cranberry in sauce, season with salt and pepper.

2. For The Polenta: Saut the onion, jalapeo and garlic with the butter until onion is translucent. Add water and bring to a boil. Slowly add polenta while whisking constantly, if it is too thick add a little more water to thin out. Cook for about 5 mins. Add cranberry, cheddar and grated Grena Padano. Whisk until completely combined. Pour polenta into prepared pan and cool completely until set. Once set turn out of pan and cut into desired shapes. To reheat, heat a skillet with a little Bertolli Extra Virgin Olive Oil and place inside. Finish in the oven to ensure it is hot throughout.

3. For The Steak: Season with salt and pepper. Drizzle a little Bertolli Extra Virgin Olive Oil on top and sprinkle with herbs. Grill steak until desired temperature.

4. For The Kale: Heat up a saut pan and cook 1 T. Minced garlic. Add kale and cook until wilted.

5. To Serve: Place polenta cake off center on plate, add sauted kale next to it. Slice steak and place against the polenta cake and kale. Drizzle sauce on plate and serve.

2 pc. Teres major or tenderloin

(cleaned and cut into 4 pcs.)

c. rosemary (chopped)

c. sage (chopped)

2 bunches of kale (cleaned and

massaged)

For the Polenta:

1 c. polenta

c. dried cranberry

1 T. garlic (minced)

jalapeo (diced)

1 ea. medium Spanish onion

(diced)

1 c. cheddar cheese (grated)

c. grated Grena Padano cheese

4 c. water

c. butter (unsalted)

For the Cranberry Reduction:

1 bottle red wine merlot (any

fruity red wine)

c. sugar

1 c. dried cranberries

recipe recap

March Issue | 15

recipe recap

ROOT BEER BUNDT CAKEtime to execute: 2 hours

2 c. root beer 1 c. cocoa powder 8 oz. unsalted butter 1 c. granulated sugar c. brown sugar 2 c. all purpose flour 1 tsp. baking soda 1 tsp. kosher salt 2 T. root beer liquor 2 large eggs c. root beer ( for soaking) For the Root Beer Crme Anglaise

2 c. cream 2 c. milk 1 c. sassafras bark 1 c. sugar 1 vanilla bean 10 ea. egg yolksFor the Vanilla Gelato:

1 can sweetened condensed milk (14 oz.)

3 ea. egg yolks Pinch of salt 2 ea. vanilla beans (cut in half

beans scrapped out)

2 c. heavy cream

1. For the Root Beer Cake: Spray Bundt cake molds with a nonstick spray. In a saucepan heat up butter, root beer, cocoa and powder heat until mixture is combined thoroughly. Add both sugars, mixing until they are dissolved and then set aside to cool. In a large mixing bowl combine flour, baking soda and salt. Mix together well, then add eggs and root beer liquor, continue to mix. Finally, add the butter and root beer mixture and mix well to incorporate everything. Transfer batter to prepared Bundt cake molds, leaving 1/4 inch from the top so it doesnt cook over. Bake cakes at 325 degrees for 20 mins. If a toothpick inserted into cake comes out clean they are done. Transfer to cool.

2. For the Root Beer Crme Anglaise: Combine the cream, milk, sassafras and vanilla bean in a saucepan and bring to a simmer. Set aside to steep for at least 20 mins. In a large bowl combine egg yolks with sugar and whisk in steeped cream mixture. Place bowl over the top of a pot a water that is sim-mering and continue to whisk /stir until mixture is thick and can coat the back of a spoon. Be careful not to cook to long, it will curdle. Strain through a chinois and cool in the refrigerator.

3. For The For the Gelato: Whisk together all ingredients except cream and set aside. In a stand up mixer whip heavy cream to stiff peaks. Fold whipped cream into previously mixed ingredients, until there are no lumps. Place into a container and freeze overnight.

4. To plate: Place cake in center of plate. Fill middle of cake with Crme Anglaise and drizzle some around the plate. Top with vanilla gelato and dust with sassafras. Enjoy


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recipe recap

ROSEMARY SKEWEREDLUGANEGA SAUSAGE


2 Lbs. Luganega sausage (sepa-rated into 4 pieces and rolled into

a rope patter, skewered with rose-

mary sprigs)

For the Tomato Jam: 10 ea. large Roma tomatoes 1 orange (zested & juiced) C. white balsamic 1 C. brown sugar C. water

For the Caramelized Onion Polenta:

1 C. instant polenta 2 T. butter 1 T. minced garlic 1 C. caramelized onion 1 T. rosemary (minced) 1 T. sage (minced) C. heavy cream 4 C. water C. Grena PadanoCharred Red Pepper Pure:

2 ea. red bell peppers (grilled & peeled)

1 onion (charred)Charred Yellow Pepper Pure:

2 ea. yellow bell peppers

1. For the Caramelized Onion Polenta: Saut garlic with butter and herbs. Add caramelized onion and cook until well incorporated. Add water, cream and bring to a boil. Whisking constantly, add polenta. Continue to whisk until polenta thickens. Add grated Grena Padano and stir until thick. Pour polenta into a prepared 12x8 pan lined with parchment paper and nonstick spray. Refrigerate until set. Once set, turn polenta out onto cutting board and portion into rectangles. Cut them from corner to corner. Dust with flour and fry or bake in oven until crispy.

2. For the Tomato Jam: Add all ingredients in a sauce pot and bring to a boil. Turn down to a simmer and stir occasionally. The liquid will reduce to a thick jam and the color will get darker. Season with salt and pepper. Once thick, transfer to a container to cool.

3. For The Pepper Pure: In a blender add red peppers and charred onions. Pure until smooth, adding a touch of cream if it needs to be thinned out. Follow the same steps with the yellow peppers

4. To plate: Grill the sausage until cooked through, place both pure on plate and run spoons through each from one end to the next. Place polenta in middle a plate. Place the sausage next to it put a little tomato jam on top of sausage and garnish with rosemary.


SWORDFISH MILANESE time to execute: 30 minutes

1. Season fish with salt and pepper on both sides. Take Panko breadcrumbs, parsley and chives, place in a food processor and blend for 30 seconds. Remove and press into the fish until fully coated on both sides.

2. Blanch tendrils and spinach in boiling, salted water. Shock in ice water until cooled. Remove, squeeze out water, and place in a blender.

3. Blend on high and slowly add chicken stock until a pure is formed. You might need a touch more or a touch less. Use your judgment on this one. Once it forms a pure, you are good.

4. Take leek and cut it into 4 pieces. Wash thoroughly with water to remove dirt. Place on a sheet tray in a 500* degree oven and roasted until black and crispy. Cool completely and pulse in a food processor into dust.

5. In a very hot pan, place cherry tomatoes. Remove pan from heat after 30 seconds; add a touch of Bertolli Extra Virgin Olive Oil, salt and pepper. Place back on the heat and let cook for another minute. Remove from pan.

6. In the same pan, add a touch more oil and place a piece of swordfish. Crisp on each side for 1 minutes. Remove and repeat until all are done.

7. To plate, place the fish in the middle of the plate. Pour tendril pure around the fish. Mix together tomatoes, micro basil, touch of olive oil, olives, salt, and pepper. Place that mixture on the fish. Sprinkle leek ash on top of the fish to finish the dish.

1 lb. swordfish, portioned into 4

pieces, pounded thin

1 cup Panko breadcrumbs

cup parsley, chopped

cup chives

1 lb. pea tendrils

lb. spinach

cup chicken stock

1 leek

cup olives, cured and halved

1 pint cherry tomatoes

1 cup micro basil

Salt and pepper

Bertolli Extra Virgin Olive Oil

recipe recap

March Issue | 19

recipe recap

DUCK PROSCIUTTO &FRISE SALAD


3oz sliced duck prosciutto 1ea head of frise lettuce with the

bottom removed

1ea garlic clove shallot 2sprigs fresh thyme 1T dijon mustard 2T red wine vinegar c orange juice 1c Bertolli light olive oil 4ea slices of orange segments 2ea fennel tops Shaved Grena Padano for garnish Cracked pepper and salt to taste

1. For the dressing, add the garlic, shallot, mustard, juice and vinegar into a blender. Blend on high until well pured. Slowly drizzle the oil to start an emulsification. Drizzle all the oil and add the thyme last. Season to taste.

2. Toss the frise in the dressing and add to your plate with the sliced duck. Garnish with orange segments, fennel tops and top with shaved Grena Padano and cracked black pepper


POP THAT TOPTheres something special that happens when you open a bottle of bubbly, Champagne, or Pro-

secco. Call me biased, but my love will always be towards it Italian version, but thats probably no surprise to any of you guys is it?

every bottle seems as though it has a motorcycle thats been revving up all day, waiting for the open road. A shotgun thats been cocked and loaded, waiting for that trigger to be so effortlessly pulled to ignite the spark. A lion that has sat so patiently waiting that safari prowl, only to burst to full force when chasing after its prey! This is a time that just gets you excited and makes you feel like, This night is about to get even better!

So as your thoughts of aiming that sacred cork towards the nearest chandelier proceeds within your brain, lets try to save face before breaking everything in the house.

Youve seen it done with a sword to start a good time, youve seen it smashed against the side of a ship to bring good fortune to the upcoming journey, and youve see it at the bachelor party (or at least what you remember of it!). For every other occasion that doesnt involve such a grand entrance, theres a step-by-step process to get the liquid gold from bottle to your glass in a couple easy steps. And doing it this way will keep everyones eyes in tact rather than blinding them like a 100 degree blistering day!

Drop it Low - The bottle must be ready to serve before open-ing it. To get it prepped, simply chill it until the bottle is ice cold. And I mean ice cold. Coldness will bring you maxi-mum pressure and result in a prefect pop when its time. Also, sparkling wine just tastes its best when its thoroughly chilled. Leave it in the fridge overnight for your best results.Guard Yourself - I call it the couldnt handle it sensation.

Its that point in a bottles life that it gets so excited that it just cant wait any longer to welcome itself into the world or celebration. You have no idea when that top will pop or and it has lots of pressure being pushed up from the bottom. Make sure to protect your face and facial features by pointing it away from you and placing a thumb or finger over the cork during this process.Take it Off - You gotta strip. Now, this step might happen later in the night too depending on how much you drink, but for now, Im still talking about the sparkling wine and the bottle. Carefully peel back the foil encasement to reveal the cork. Theres a wire cage keeping everything together and thats what you start to unscrew.Cover it Up - Whatever cloth or napkin you have next to you, this is now the time it would helpful to place it over the bottles neck and top. This cover is only a backup to catch the cork during a bottle premature eruption. It helps with gripping the bottle or provides a magician like atmo-sphere for the waiting that ever so classic popping noise.Rotate it - Grab your the bottle at a slightly tipped angle, hold the cork with a steady hand from on top of the towel. With your freed hand; slowly begin to turn the bottom of the bottle in one fluid motion and direction. You can help speed this process by rotation the cork in the opposite direction. Thats a little insiders trick for you!Finish it - you are waiting to hear and feel the release of the cork with a puff or pop. Once heard and or felt, remove the towel with the top, return the bottle to its upright posi-tion and let any excess bubbles subside before pouring.

Opening a bottle of sparkling wine takes a little practice before feeling completely confident to perform in front of an audience. I suggest opening 5 bottles in a row and seeing how many you can succeed in! I know this might sound like a tad bit of excess, Im sure you have friends that can come help you finish them off. If not, Ill be happy to come over and help you drink them as well! For this time around, send me some videos of you popping tops and having a great time. I want to celebrate with you, whatever the occasion might be! Send them to my Facebook, or tag me in your Instagram photos @FabioViviani. Keep all those limbs protected, but dont forget to enjoy the bubbles! #Wine101

wine 101

Now I know that this procedure has been glorified within movies and romanticized in everyday life, but please try to spare the damaging of furniture within this celebratory opening.


POP ITlike a pro.

BEST SERVED CHILLED

Greetings to all my fellow wine sippers and tannin searchers of American heritage! #TeamFabio, I must say, its a great day. Any day that I can spend with you all talking about wine, and getting

you better suited for enjoying it, is a winner in my book.

W hether you are reading for enjoyment, or read-ing for tips, Ive got you covered on all angles. The more you know the better! But have you ever run into the problem of forgetting to have your wine chilled before the big get together? I sure have. I remem-ber a private dinner I was doing for a client back in Italy like it was yesterday.

We were in his backyard, which looked more like an Italian villa from the movie Scarface, simply breathtaking. This was a potential client investor for a restaurant concept I was trying to open up and I need to impress. All the food was set up, the ambiance was set and lights around illumi-nating his spacious gardens and grounds. But when it came time for the wine to start being opened, someone had missed their cue. The person I had hired to oversee that had gotten confused and not chilled the wine! For the reds it was no problem, but the white? Unacceptable. I needed a solution, and I needed it fast.

Ive always been a person to act first and question later. I was about to go into James Bond mode and slip into my alter ego of a secret detective. I knew there must be a bath-room with a tub somewhere; this place was too big not to have one! Once I found it, I told my help to grab lots of ice and all the white wine. We lined up all the bottles in the bathtub, poured ice all around them, and turned on the cold water to fill the tub! For the rest of the night, the company had cold wine and never knew we had used their bathtub for service! Sometimes, you just have to get things done and that night was one of them. Since then, I always

double-check that buckets are in place for proper chilling. Fool me once, shame on you. Fool me twice - hell no! So in the case that you need your wine chilled in a hurry, the bathtub might not always be available for you. Here are 4 quick tips on getting the job done and doing it in style!

Salt is Your Savior - You probably already know this is a perfect way to chill beer for the big tailgate party, but the

same principle applies to your bottles of wine and bubbly. Adding salt to the ice and water mixture already in the bucket will cause the water bath to chill faster. How does this happen? The salt reduces the freezing point of the ice, therefore cutting the chill and cooling time in half than simply leaving it in the water and ice alone. Just remember to wipe the bottle off so that there is no chance of salt coming in contact with the spout. Nobody wants salted wine ya know?Swirl, Rest, Repeat - Once youve got the bottle in your perfect ice bath as mentioned above, you can go one step further to helping chill that wine in a timely manner. Just like cooling down a soup or hot liquid, the only part that is cooling is the one coming in contact with the surface thats touching the cold. Simply swirl the wine while in the water/ice/salt bath, causing the contents inside to touch the glass surface, cooling your wine quicker. Just remember not to swirl the sparkling wines too much. Being hit in the face with a cork isnt fun! Spin the wine around every 5 minutes or so. Youll be good in no time! #BoomKeep it Wet - Yes, its true the putting wine in the freezer will chill it, but you run the risk of forgetting that its in there,

wine 101

HAVE YOU EVER RUN INTO THE PROBLEM OF FORGETTING TO HAVE YOUR WINE CHILLED BEFORE THE BIG GET TOGETHER?


and by that time, its too late to recover. But if you can remember to remove the bottle in the right time frame, go for it. One more step to this process is to wrap a damp towel around the wine. Not only will it be in a cold place, but also the towel will become cold quick and start cooling the bottle just in time for your company to enjoy it at the proper tem-perature. 15-20 minutes inside the freezer should be just fine. Dont forget it!Open for the Rush - Smaller amounts of liquid will always heat and chill faster. So if it really comes down to the wire, simple open the wine and pour it into smaller containers. This will help to chill the wine, so if youre in a jam, you can avoid being stuck there. Just make sure to keep it on a level surface, because wine on the floor doesnt do good for any-one involved. Then youll have a mess to clean up and no wine to serve. Thats not the way you wanna roll.

So what are you waiting for America? Get those bottles chilled now! And if you forget to chill them, refer to steps 1-4 for instant satisfaction. Feel free to pass on these secrets and help your friends and family get out of trouble as well! Whether enjoying wine with family or for a huge gathering, you are now set with all the tips you need to get the job done. Hit me up on Twitter @FabioViviani to share any wine sur-vivor stories that you have! Love interacting with you all. Keep those glasses filled and chilled! #Wine101

LACK OF TRUST?How wonderful would it be if we lived our life trusting, rather than living our lives in a perpetual state of lack of trust?

When We get down to the core level of fear, it becomes apparent that its just a matter of trust that is causing many versions of fear to express themselves. Think about it, the main reason you fear anything is because of the lack of trust in visualizing a positive outcome. If you trusted that your current financial situation was getting better, you would no longer need to hold onto your story of fear regarding the ultimate outcome. If you trusted that your current ill health was temporary, and in fact your health was improving, you would no longer need to hold onto your story regarding the ultimate outcome. If you trusted yourself to be safe, happy and thriving, outside of your current relationship, you would no longer need to hold onto your story of fear regarding the ulti-mate outcome of a possibly failing relationship. This truth of trusting holds true for any and all situations that might cause fear, anxiety, panic, depression and general unhappiness. If you trusted, you would tap into the fullness of life without a belief of limit or lack, knowing that you are safe and cared for within a field of unlimited potential. The question then becomes, how do we begin to trust?

It truly begins with questioning each and fear, cause for anxiety, and/or any negative thought. For tied to each of those emotions is a self-created story that is heavily absent of trust and faith. When we are fearful and anxious, we are connecting to a conscious thought; or better put, a projection of a created possibility that doesnt match our desire. And like all thoughts, they are just a collection of labels that we organize into patterns that either suit us or cause fear. And for some reason, it seems that most of us automatically default to the worst case scenario, which in turn causes an emotional reaction of fear and anxiety. Because of this automatic default, it is important to question the origin and your own self-created story of each and every thought you might have. If the lack of trust at its origin is due

to a past experience that matches your current experience, it is still very important to question your internal dialogue, which is in fact your story of fear.

One of the challenges you might experience, if you dont question these thoughts, is the trap you might fall into of not owning your power in the ability to overcome and adapt to whatever might have originally caused you fear. If you contin-ually allow your past experiences to surface in the same manner, you essentially have gained nothing from the previous experi-ence resulting in zero personal growth. You are essentially throwing your hands in the air with a surrender mentality yelling, I give up! I cant do this! I dont have a better skill-set or better awareness to overcome and conquer my fears! You are basically not trusting in your ability to learn new skills that would help you develop a new reactionary outcome. You are

the healer guy

To schedule a coaching or healing session, please visit www.ihelpyouheal.com or call, 805-889-1937


not trusting in the possibility of a better way. You are basically in a limited belief pattern that there is only one possible outcome, and you in fact know what it is, because of your past experience.

One of the keys to developing trust is to begin to develop a new belief system. Developing a belief system that encompasses all possibilities of potential and outcomes is essential. A belief system that is not limited or bound by lack of trust, but a belief system that is robust and full without limits. It has been said that fear is a great misuse of our imagination, that in fact, fear is just a projection of a created story that causes an adverse emotional reaction. Think of the possibilities if you were to use your imagination to infuse a belief that all good things are possible and without limits? A new belief system where trust is the lead horse creating a new trail through the untraveled tall grass.

The great thing is that a new belief system can begin at any moment. Its just a matter of releasing the belief(s) of the fears you hold (what you believe cant be), and replacing them with the hopes of a belief that it can be. As one of the principles of the law of attraction states, you must see and feel your desires as if they have already manifested. Or as some might say, fake it til you make it. Either way, its putting a trusting energy forward that has the potential to create a new and different outcome, rather than the one you might have previously expe-rienced or the projection of fear you are currently offering.

The beliefs you create are truly the doorways to your future moments. It is important to question every belief you hold and decide if that belief serves you in your best interest. Your belief that it can be, will be reflected in your daily life. The strength of your belief is measured in the amount of trust you hold, which determines the amount of fear you may or may not have. Its important to remember that trust is just a powerful mental concept, which allows you to feel either a false sense of security or allows you to be driven by the false sense of fear. The truth of the matter is, there is no such thing as security. Security is an illusion. The illusion of security is embedded within our stories of belief and is only held together by our trust or lack of trust. Its important to question everything. For what you trust in, might not necessarily be what you believe in, and vice versa.

WELLNESS TIP: Sandalwood essential oil delivers a variety of benefits. Hawaiian Sandalwood has a rich, woody aroma that instills calmness and well-being, making it a perfect oil to incorporate into massage or aromather-apy. It is very soothing and nourishing to the skin, it can reduce the appearance of scars, blemishes, and stretch marks while providing an overall youth-ful-looking complexion. In addition to being soothing and nourishing to the skin, Hawaiian Sandalwood provides these same effects to the mind, helping to reduce stress and tension and promote emotional well-being.Please visit my pagefor more information or as a business opportunity www.mydoterra.com/deanschaefer

by:Dean Schaefer | @thehealerguy | www.ihelpyouheal.com

Italian Diet PastaPROTEIN 33g 66%CALORIES 170TOTAL CARBOHYDRATE 4g 2%Total fat 1.5g 0%Sodium 10mg 0%Dietary fiber 29%

CleansingThis product is patented withplant extracts to help you in

cleansing and detox your body.

HERB ENCRUSTED FILETtime to execute: 1 hours

1. For the Chasseur Sauce: Melt butter in a heavy saucepan. Add shallots and mushrooms, saut until butter is absorbed. Add red wine, tomato and bring to a boil, then simmer until reduced about 10 to15 minutes. Add brandy and flame. Add veal demi glace and bring to a light simmer. Reduce until thickened. Finish the fresh tarragon and parsley. Season to taste.

2. For the Cauliflower: Create a poaching liquid with the wine, sugar, cinna-mon and clove. Bring to a boil and reduce for 2min. Let cool. Make sure to leave the stem in and cut the cauliflower from top to bottom in strips about 1/2 in thick. Place the strips in a bag with some of the liquid and vacuum seal shut. Let this sit overnight. Place all the liquid and cauliflower in a small pot and slowly bring to a simmer. Cook until fork tender. Remove and toss in pan with a brown butter.

3. For the Beef and to Plate: Season the beef with the chopped fine herbs. Grill to medium rare and let rest. Slice into medallions. Place your mashed potatoes in the center of the plate and the drunken cauliflower in the middle on top. Place the sauce off set and offset the sliced filet .

8oz beef tenderloin

1/2 c your favorite mashed pota-

toes recipe mix with Grena

Padano cheese

2T butter

1 1/2 c chanterelle mushroom

3 shallots minced

6oz red wine

c brandy

2 c demi glace

1 c diced tomatoes

2T fresh chopped tarragon

1T parsley

1/4 head cauliflower

1/2 c red wine

Sugar to taste

2ea clove

1t cinnamon

recipe recap

March Issue | 29

recipe recap

GNOCCHI GUANCIALE&CLAMStime to execute: 10 minutes

6oz gnocchi 1clove chopped garlic 6ea clams 2T diced guanciale 1t chopped parsley 1t chopped basil 1 pinch chili flake lobster broth Splash of white wine 5ea blistered tomatoes 1pat of unsalted butter Micro basil for garnish

1. In a medium saut pan, render the fat out of the pork until its crispy.

2. Add the clams, garlic and chili and cook until the garlic starts to get some color. Deglaze with white wine and lobster broth.

3. Finish with the basil and chopped parsley. Add the gnocchi, a splash of Bertolli Extra Virgin Olive Oil and a pat of butter. Reduce until the gnocchi is well coated with a thick sauce.

4. Plate and garnish with the blistered tomatoes and micro basil.


SEARED SCALLOPStime to execute: 1 hour

1. For the Roasted Potatoes and Celery Root: The potatoes come out best when they are par boiled. In this process you can infuse the potato with fresh herbs and seasonings. In this case, place the potatoes in a pot and cover with cold water. Add the tarragon, bay leaf, salt and garlic. Cook on low heat until fork tender. Remove from the water and let cool. Place the cool potatoes in a small pan with olive oil and more fresh tarragon. Roasted at 400 degrees until golden brown.

2. For the celery root: You can treat just like a mashed potato. Boil until tender, strain and whip with cream and butter.

3. For the scallop and to plate: Heat a splash of oil in a small saut pan. Season the scallops with salt and cracked pepper. Sear on both sides for about 2-3 minutes or until golden brown. Remove the scallops and add 2 pats of butter and the sage leaves. Cook on medium heat until the sage is crispy and the butter is brown.

4. To plate: Add a healthy spoonful of the root pure, topped with the seared scallops. Arrange on the plate the roasted potatoes and top the plate with fried sage leafs and chives.

3 jumbo U8 scallops

1 ea celery root, boil and pure

with the cream and butter, sea-

soned to taste

c-c cream

3T butter

5 ea baby potatoes

2 ea garlic cloves

2 ea bay leaf

2 sprigs tarragon chopped

5 ea large sage leafs

Drizzle of Bertolli Extra Virgin

Olive Oil

recipe recap

March Issue | 31

recipe recap

ESPRESSO CURED PROSCUITTO GORGONZOLA PIZZA


12 oz ball pizza dough 3 oz shredded mozzarella 4 oz gorgonzola 7 slices espresso cured proscuitto

(par cooked)

cup shaved Brussels sprouts

1. Preheat the oven to 400 degrees F.

2. Get a 14-inch pizza pan and brush with oil.

3. On a work surface, using your hands, press the pizza dough into a large flat disk and transfer it to the greased pan.

4. Using your fingers, press the dough out until it has stretched to the perim-eter of the pan.

5. Create a dough lip around the outer edges of the pan.

6. Brush the entire surface of the dough lightly with oil. Evenly spread the mozzarella and gorgonzola on the bottom.

7. Add Brussels sprouts and the proscuitto on top.

8. Bake in the oven until the crust is golden brown and cheese is bubbly and browning on top.

9. Let cool and slice into 8 pieces.


recipe recap

TRES LECHES CREAM PUFFS time to execute: 15 minutes

12 oz can evaporated milk 14oz can sweetened condensed

milk

c of half and half 1c whipped cream with vanilla

and sugar

6ea fried puffs of pate choux dough in 350 F oil

c sugar mixed with 1T cinnamon

Fresh mint garnish

1. Mix the evaporated milk, sweetened condensed milk and half and half together.

2. Place a large spoonful in the bottom of your serving bowl. Stuff your puffs with the vanilla cream and toss them on the sugar mix.

3. Place the puff in the bowl with the sauce and garnish with mint.


DUCK LEG CONFITtime to execute: 2 hours

1. Preheat oven to 325F. Simmer duck fat, and 1 cup water in large saucepan over medium-low heat until water evaporates and simmering slows, about 30 minutes. Place duck in large deep roasting pan. Pour hot fat over. Cover with foil; place in oven. Cook until meat is tender and falling off bone, about 4 hours. Uncover; cool slightly.

2. In a hot saut pan, toss in pearl onions. Add a touch of oil to start the saut process and cook for 2 minutes. Season with salt and pepper. Add balsamic reduction, and turn off the heat. Toss the onions until fully coated. Set side.

3. In a large pot, combine water and faro. Season water with salt and Pepper. Bring to the boil and cook until slightly softened. Drain water. Add faro and chicken stock to a large saut pan and continue to cook. Add butter and olive oil and stir into the farro until fully absorbed and creamy.

4. Heat up Demi Glace in a saut pan and add foie gras inside. Mix to combine.

5. To plate, in a large bowl, ladle in some sauce. Pour farro risotto in the middle, Place onions around the farro, and then carefully lay warm duck on top. Finish with fleur de sel, if desired.

cup coarse kosher salt

1 Tbsp. dried thyme

2 tsp. Black peppercorns

2 bay leaves

6 whole duck legs (leg and thigh)

15 garlic cloves, peeled

3, 7-ounce containers rendered

duck fat

cup water

2 Tbsp. vegetable oil

1 cup pearl onions, blanched and

cleaned of skins

cup balsamic reduction

2 cups farro

Water to cover

1 cups chicken stock

Salt and pepper

4 Tbsp. Butter, unsalted

cup Bertolli Extra Virgin Olive Oil

2 cups demi glace

cup foie gras morsels

recipe recap

March Issue | 37

recipe recap

ITALIAN FLANtime to execute: 4 hours

For the Flan:

2 cups heavy cream 1 cup milk pinch of salt 1 cups sugar 3 T water 3 eggs 2 large yolksFor the Coconut Creme Anglaise:

1 cup heavy cream 1 can coconut milk 3 egg yolks cups sugar 1 vanilla beanFor the Sabl:

12 T unsalted butter cup sugar 1 egg 2 cups flour teaspoon baking powder

1. For the Cake: Preheat oven to 350 degrees. Make the caramelby combine 1 cup sugar and 3 Tablespoon water in a saucepan. Stir over low heat until sugar dissolves. Swirl the pan over the heat until the syrup turns amber color. Dont stir with a spoon. Pour in ramekins. Set ramekins into a 13x9 inch baking pan. Combine cream, milk and salt in a saucepan. Simmer over medium heat. Remove from heat. Whisk eggs and egg yolk and remaining sugar in a bowl until combined. Slowly whisk cream mixture into egg mixture. Pour custard through a strainer. Pour custard into prepared ramekins. Pour hot water in baking pan, halfway up the sides of the ramekins. Bake until flans are set about 30-35 mins. Chill until cold.

2. For the Coconut Creme Anglaise: Prepare an ice bath by filling a large metal bowl with ice and water. Combine cream and coconut milk in a medium saucepan and bring to a simmer. Remove from the heat. In a medium bowl, beat the egg yolks and sugar until light and thick. Slowly drizzle in the hot cream, whisking constantly. Return the mixture to the pan, stirring constantly, cook over medium heat until the sauce thickens and coats the back of a spoon.Place in an ice bath and stir until cool.

3. For the Sabl: Beat butter and sugar. Add egg until well combined. In a separate bowl, whisk flour, baking powder and salt. Add the flour mixture to the butter mixture. Knead into a ball and refrigerate for about 30 mins. Roll and cut to the same size as the flan.

4. To plate: Place a cookie in the middle of the plate. Run a knife around the inside of the mold to loosen the flan. Place flan on top of the cookie. Drizzle with coconut anglaise.


Join me today in the fight to end Alzheimers

alz.org/illinois | alzil.mobi

Alzheimers disease is the sixth leading cause of death in the United States. n It kills more than breast and prostate cancer combined. n More than five

million Americans are living with Alzheimers. By 2050, this number could

be s high as 16 million. n Alzheimers disease cannot be prevented, cured or

slowed. n From 2000-2010, the number of deaths from other major diseases

decreased, while deaths from Alzheimers increased. n More than 60

percent of Alzheimers and dementia caregivers are women.

While attending a recent Alzheimers conference, I met a fellow attendee and asked how he became involved with the Alzheimers Association.

I expected to hear a response something like, My grandmother had Alzheimers. I was stunned when he responded, I have Alzheimers.

As we continued to speak, I learned that he is a 47-year-old father with an eight-year-old daughter.

I am fighting on behalf of this young girl who will lose her father to this terrible disease. Please donate to help us in our fight to create a world without Alzheimers.

MATT BROWNBOARD MEMBER ALZHEIMERS ASSOCIATION GREATER ILLINOIS CHAPTER

Donate today!

To donate $10, text ALZEND to 501501

Join me today in the fight to end Alzheimers

alz.org/illinois | alzil.mobi

Alzheimers disease is the sixth leading cause of death in the United States. n It kills more than breast and prostate cancer combined. n More than five

million Americans are living with Alzheimers. By 2050, this number could

be s high as 16 million. n Alzheimers disease cannot be prevented, cured or

slowed. n From 2000-2010, the number of deaths from other major diseases

decreased, while deaths from Alzheimers increased. n More than 60

percent of Alzheimers and dementia caregivers are women.

While attending a recent Alzheimers conference, I met a fellow attendee and asked how he became involved with the Alzheimers Association.

I expected to hear a response something like, My grandmother had Alzheimers. I was stunned when he responded, I have Alzheimers.

As we continued to speak, I learned that he is a 47-year-old father with an eight-year-old daughter.

I am fighting on behalf of this young girl who will lose her father to this terrible disease. Please donate to help us in our fight to create a world without Alzheimers.

MATT BROWNBOARD MEMBER ALZHEIMERS ASSOCIATION GREATER ILLINOIS CHAPTER

Donate today!

To donate $10, text ALZEND to 501501

ABALONE MUSHROOMS PASTAtime to execute: 10 minutes

1. In salted boiling water, cook tagliatelle pasta to packages instructions.

2. In a saut pan, add mushrooms, Calabria peppers, butter, salt and pepper and saut until mushrooms are cooked, about 3 minutes.

3. Add chicken stock, truffle oil and Grena Padano cheese and cook until chicken stock has reduced and sauce has become somewhat thick.

4. Add pasta and toss to combine.

5. Plate with mushrooms on top of the pasta and serve hot.

lb tagliatelle pasta (cooked to

pkg instructions)

4 tbl butter

cup abalone mushrooms

(thinly sliced)

2 tsp Calabria peppers (chopped)

2 cups chicken stock

2 tbl truffle oil

cup grated Grena Padano

cheese

Salt and pepper

recipe recap

March Issue | 41

TRUE ITALIAN BREAKFASTW hat is the first thing that you guys think of when you wake up in the morning? It might be about your family, or your work day, or your alarm clock that just wont stop but for me its BREAKFAST! I am a very busy guy, but I ALWAYS make time for breakfast. Cmon guys, its the most important meal of the day and you need to eat to kick start your metabolism! Thats why I like to start my day the Italian way, with a Bauli Italian Croissant and the Mini version of the Croissants.

Back home in Italy, an artisanal baker would make these with love and care, and Bauli has perfected the art by using

mother dough that rises naturally for 18 hours. This beautiful fermentation process gives the Bauli Italian Croissants a delicate flavor, and keeps them fresh and moist for 9 months.

I like to get up, brew coffee, and enjoy Bauli Italian Crois-sants with a fresh brewed cup of joe. Because these croissants are oven baked exclusively in Italy, made from high-quality ingredients and have no artificial colors, I can enjoy the choc-olate, vanilla custard, and cherry jelly flavors without feeling even a little bit guilty.

Have you guys tried these morning treats ?? Let me know what your favorite Bauli Italian Croissant flavor is!!

bauli

INDIVIDUALLY WRAPPED AND MADE WITH LOVEDelightful and oven baked in Italy, without preservatives or artificial colors, these filled croissants are Ready To Eat and perfect for an authentic Italian breakfast or as a snack on the go. Enjoy them in mini bite size as well!

Visit www.bauliusa.com to learn more about our products.

I T A L I A N

Start the day the Italian wayBuongiorno

BauliUSA @BauliUSA @Bauli_USA

INDIVIDUALLY WRAPPED AND MADE WITH LOVEDelightful and oven baked in Italy, without preservatives or artificial colors, these filled croissants are Ready To Eat and perfect for an authentic Italian breakfast or as a snack on the go. Enjoy them in mini bite size as well!

Visit www.bauliusa.com to learn more about our products.

I T A L I A N

Start the day the Italian wayBuongiorno

BauliUSA @BauliUSA @Bauli_USA

TWO FOR ONE!Its a good day to be alive #TeamFabio, am I right? Of course I am! When have I ever let you down ;) I did burn my grandmas kitchen down once, and for that I apologize. But I was young and didnt know any better, so other than that, I wont let you down!

If you knoW anything about me, you know that I have a passion for food, a passion for people, and a passion for bringing the two together to make our lives easier. If I didnt love it so much, I probably wouldnt be spending my spare time writing this in an attempt to enrich your lives. The truth is that I want to get the most out of my life and food, and that means finding more than one way to use it.

One way you can get a dual use of food is to compost. Now, I get it guys. It stinks. Like, really stinks. But all that stink is gonna make for the best vegetables and flowers in your garden. If thats not up your alley, try this on for size. Did you know that the foods we eat are sometimes the best things for our skin as well? Its true! Why do you think that supermodels and moms alike put cucumbers on their eyes? It sure as hell isnt for Halloween. Its refreshing and revital-izing. Let me let you in on 5 different foods or spices that you have only been using for consumption. Not worried about your skin? Then Ill do a dual list of products for your skin, followed with my favorite way to use it in food A Fabio two for one! You guys are luckier than my cousin who almost won the lottery!

Aloe Vera For decades, aloe vera has been the king and queen of relief from itching and burning. Hailing from North Africa, this succulent plant soothes thanks to the natural amino acids and anti-inflammatory actions, it eliminates dead skin cells and helps to reduce psoriasis. Fabios Way Remove outer leaf to expose the soft, jelly-like flesh. Chop into small pieces and use for your morning smoothie or freeze them to make ice cubes for summer lemonade that you can snack on when they thaw!Cinnamon Such a landmark spice for centuries, this mildly sweet inner tree bark comes from Southeast Asia. On the health side, it takes care of issues dealing with insulin sensitivity, blemishes, and type 2 diabetes. While stimulating blood circulation, it helps to bring oxygen to the skin and eliminate breakouts. Fabios Way Skip the French toast guys and get out your apples! I make the tastiest applesauce and you dont even need a glass jar from the store! Cook apples down, add some cinnamon, a touch of honey, and some clove. Your breakfast fruit bowl just got an upgrade. #Boom

Turmeric The spice that is part of the ginger family, is known for its bright yellow color. Its anti-aging capabilities are what people swoon for in the health and beauty industry. Filled with antioxidants, it helps to keep skin wrinkle-free and counteracts skin-damaging free radicals. Fabios Way Beets and lots of them. Grab cooked golden beets and add a dash of turmeric. While not imparting too much flavor, this spice will dye the beets and give them a beautiful finish. Add chopped capers, shallot, and parsley for the grand finale.Sesame Seeds When heated, these seeds release their oil for a range of uses. Doctors and practitioners alike use it in applications involving topical or soothing actions. Full of fatty acids, the oil can infuse deep into the skin to protect and activate their antioxidant properties. Fabios Way Fresh from the sea tuna or keep it on the land with beef. For tuna, encrust only the top and bottom for a perfect crust when cooked with oil, or put in the blender with parsley, chives, and lemon to make an incredible marinade for your beef. When it hits the grill, the flavors are amazing.Pomegranate The fruit has it all. Difficult to figure out how to get all of the seeds, but once completed a miracle fruit is what you have! Not to mention its full of antioxidants, it always has crazy high levels of Vitamins C and K. It can be used to promote better collagen synthesis, which helps to fight off wrinkles. Thats something that sounds great to me! Fabios Way Touch the seeds with orange, balsamic vinegar, shallots, and honey to make the most amazing base for vinaigrettes. Toss with fresh kale and top with some pine nuts. Lunch just got better am I right?

Forget all the mumbo jumbo and scientific properties and know this one fact Its so good for you! Everything in moderation is my golden rule, but maybe a touch more of these 5 foods can be used to increase for vitality of life. Have you checked for these in your skin care products? Do you have anymore that you especially like? Let me and my team of culinary gurus help you while you help us! Hit us up from some recipes from our website and take a look at my Face-book page to find whats new and upcoming in the food world. Because the only wrinkles I wanna see on your face are ones from smiling too much! Stay healthy and happy America, until next time! #LetsTalkAbout

lets talk about


CINNAMONis such a land-mark spice for

centturies

lets talk about

SEA FOODIt is a good

healthy alterna-tive for grilling

FEEL THE BURNAs the spring gets closer, should we start cleaning up the grill to start cooking on it #TeamFabio?

I hope the ansWer is a resounding YES, but Ive always been one to have my doubts at time. Thats just the way I think, America. This is a good practice for me though, because it makes me check back in on the people I care most about to make sure they are enjoying their lives to the fullest. So if you havent hit the grill yet, now is your time! Dont complain about the heat, just grab an ice cold brew or water and get out there. So many wonderful mem-ories and stories start and finish at the grill, so why not end the summer on a high note and start the fire.

Grilling isnt spa cuisine and it never will be. Its gritty, down and dirty, I feel like I just won the lottery type of cooking and anyone can do it. Whether gas. Char-coal, or wood, you are gonna be happy to you took the time to grill this summer. Great health benefits come with grilling as well. Less fat is needed in order to make foods have that golden brown crust we love so much. Meats and vegetables are little charred right before your very eyes! Dont think burned though. Thinks of grill marks like you do you trusty cast iron pan years of cooking and flavor, all seasoned up and ready to go. The movement towards fresher food has made the grill season even more exciting, and thats just one of the reasons why you should be doing it NOW! Allow uncle Fabio to give you a couple more reasons, because I want you to enjoy it as much as I do.

Clean it up! Hardwood charcoal theres nothing like it! Whether high heat white flames or low flames flick-ering a steady heat source, this small piece of Earth is under your control. Coal flavors as it cooks with the smoke infusing the meat or vegetables. Forget

the Lion King guys, THIS IS the circle of life! Gas may be more convenient, yes, but at best they are clumsy con-traptions. No flavor imparted and its power sources arent renewable. Go for the coal Go for the flavor. I should trademark that!Price on Point Guys, NOBODY, and I mean NOBODY needs a $5,000 grill. Thats just silly. I dont care how many infrared laser beams you think you need to kill an animal, but the truth is that a grill should be nothing more than solid grates, and the container it sits in. Let your food be the focus, not the thing that is cooking it. Of course, there is always the argument that the bigger ones get hotter quicker, but 9 times out of 10, Ill do my best work on a simple BBQ pit grill. Nothing else comes close!Stop grinding America Im not speaking to Miley cyrus guys she can do whatever she wants. Im talking about the American love affair with the burger. Yes, if you want to be a super foodie, then go get everything you need to grind your own meat. The first time you have to clean something up, youll understand why its just as good to grab 80/20 chuck from the butcher and call it a day. Rather focus on how you cook the meat! You can have the most beautiful short rib for you burger, but once you over cook it, you might as well have gone to McDonalds. At least that you couldve gotten fries as a consolation prize. Cook your meat to medium well for the cooked, pink texture. Great flavor and so much juiciness!Meat in the Middle Its a compro-mise, guys. Not everyone has the lux-ury of having a celebrated grass fed ranch down the street or some

Wally-da-doodle farm to grab the best heritage pork. No hit up the local grocery and see the more fla-vorful side of meat. Check out cuts like skirt, hanger, and blade chops to bring home more flavors than you can shake a stick at! Are they a por-terhouse? Not by a long shot. But you can stretch them further for your family and still get great flavor while hanging on the grill.Serving up the Sea These days of the health conscious, fish and sea-food are making their name known. Pick up some cedar planks to impart delicious flavor into the flesh of white fish, or toss some clams straight on the grill! You can even create a pouch made of aluminum foil and steam your fish with some veggies and par boiled potatoes. Dinner is served and clean up is a breeze! Wow, Im like your fairy godfather over here.

So as much as I love hot dogs, sau-sages, and other fatty meats, dont use that as an excuse not to grill. Its cost effective, flavor efficient, and just plain awesome. Invite some friends over and let them bring the beer since you now know the tricks of the trade to master your outdoor sanctuary! Dont let a little fire scare you away from some of the best food youve ever tasted, guys. What are you cooking up tonight is what I wanna know! Hit me up on Face and Twitter at @Fabioviviani and show me what you got. I might even be able to give you some real time advice while you are cooking if you catch me at the right moment! Always here to make your life more enriching through the food we share! Now get your ass out there and feel the burn!#LetsTalkAbout

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PASS THE BALLThe Super Bowl was unreal #TeamFabio! I never have a team that Im cheering for, but rather Im just watching to see who wins. The strategythe determination.the trust..the delegation.

WIth some many people acting toward one goal, lead-ership is a must. Now, I dont understand football, just the fact that you have to get to the other end in order to get the points. In business, Im always aiming to get to the other side. The grass is always greener there! And isnt that what we all want these days? When the grass is green, it means that its healthy. So lets discuss how to get to the other side with sharp attention to detail and expert skill. Its time for a touchdown, People!

Through the years, I always come back to my grandpa. A wise man. A loving man. A smart man. He told me once, Fabio, if you arent leading, then you are following. If you arent striving, you are standing still. If you arent directing, that means there is nothing there to direct. Years later, I see the wisdom in these words. If you are in a position where delegation isnt happening, this means that there isnt a business to begin with. Im not saying that you cant have something successful by yourself, but theres only so much one person can do. I dont care how good you are you need people to succeed. You need to be able to hand out tasks to people in order to free yourself up to make the bigger goals happen.

Think Big The kitchen is my second home. We have whats called a brigade system. Think of it as a hierarchy our chain of command. All orders come from the executive chef and

then are relayed to the staff by the sous chef, if not already done by the executive chef. While he is able to do everything in the kitchen, his skills for peeling potatoes and carrots are no longer needed. Smaller tasks are delegated out so he can focus on the business as a whole. The Right Tone You arent bossing people around here. You are making them a part of the overall operation. They have to feel like their contribution is worthwhile. They have to feel that when they work hard, the fruits of their labor will be seen in some way. Nobody likes working for nothing. Certainly not people in the business community! Speak with a clear, distinct voice. Give direction like its a master battle plan. That way people will be willing to go into battle and fight for what it is youre doing. Dont be scared though this isnt real battle where your head gets chopped off, but this is the type of battle where there is a winner and loser. Decide which side you will be on.A Clear Mind If you are trapped inside the little things of your operation, you lose sight of the peripheral. This isnt me saying dont pay attention to detail, but rather that you must master the small areas in order to leave them alone. If you are continu-ing to do everything, you arent moving forward. Grass is greener, remember? You simply cannot begin to start growing until you lift your head to see down the road. Tasks must be delegated so that you can be at the front leading the pack. You are the trailblazer, if you want to be.

Take it from a person who has been in business for over 20 years and has had his fair share of ups and downs, you have to be able to PASS THE BALL. It doesnt matter who scores the points, just as long as they are for your team! Sure, you want to contribute to the cause, but whether youre the quarterback, running back, or defense, you get to wear a Super Bowl ring if you win. People who are selfish and need all the attention are the ones that fade the quickest. The people you never hear about are the ones really killing it in the game. Its time to delegate and move to the other side. Are you ready? Then lets do this! Theres never a better time than the present to organize your game plan and start leading your pack. #Business101 #BusinesswithFabio

business 101

Fabio, if you arent leading, then you are following. If you arent striving, you are standing still. If you arent directing, that means there is nothing there to direct.


FOOTBALLshare some of the same values with the business world.

THE LONG-TERMThe sweat has never been sweeter, America! Well, that sounds a little gross at first, but most things do that we dont fully understand. Let me explain what Im talking about today HARD WORK.

We have all heard the term with blood, sweat, and tears right? It paints a picture of what goes into a project or business in order to bring it to the surface, to the public. To make a stage go live for a sold out crowd, you have to be patient. In any business, you must be patient. The overnight success only stays afloat as quickly as they came up. You want a solid, hand-crafted, metal rein-forced frame for your business. Thats not the kind of business that can be created in a day, nor can it be destroyed in a day.

As a businessman and entrepreneur, I must constantly remind myself of two things I cant do this by myself and that things take time. Take my grandparents for example

they have been married their entire lives to each other. Their secret? What I just said! They need each other for everything in life and knowing that the best things in life take time. They have enjoyed ups and downs together, but in the end, enjoyed each other for the longest. Thats what it needs to be in the business community. This is a relationship of love and hate! What kills so many businesses is their impatience over the small stuff. STOP WORRYING ABOUT IT PEOPLE!

Set Backs This isnt the end as much as you may think it is. Set backs simply mean, more planning is needed. What I have found with more planning is that it gets you a better result. So while a minor set back might be stressful, the best is yet to come. If you dont have your mind set on that thought, you will fall and be destroyed every time. Vision Clear and precise are two words you want to always have associated with your eyes. Businesses need to have the same thing said about them. Goals are made to be achieved over the long haul. If you cant see those at first, thats ok. The problem happens when you fail to see them at all. Hindsight is 20/20. Keep your vision clear so you dont spend the future seeing the past clearly.

Love This is a process. I promise that you will see the results of your hard work if you keep aiming. I once heard my good friend Gary tell me that the love for what we do is in the process. Love that first and the results will come. Love what you do people! If you dont, you are only wasting your time. Worse than losing money is losing time. Stop taking your precious time and throwing it away on sweating over the small stuff. Take that time and energy to focus on the love. Big love!!

Its not everyday that you get the chance to do something big. When those opportunities come, you have to advance on them! Clear vision, clear thoughts, set backs as motiva-

tion, and big love! Thats a winning combo if you ask me. And even if you arent asking me, Im telling you it is. Over the past 5 years, Ive had the chance to mentor a kid that I see something in. Hes caused plenty of set backs for myself, but I have to keep telling myself that the end goal is what matter most. My vision for anyone in my company is to see them come up with me, if they want to. If you can lend advice and mentorship to someone, take the time to do so. Your long-term plans will thank you for it. Build loyalty and trust with those around you in your business. They will see your hard work and want to match it. Or better yet, exceed it. Thats what the business world is all about. Being good at something, then bringing someone up who will eventually do it better than you one day.

If you have trouble now with your vision, give it time. If you have trouble now with your set backs, they are tempo-rary and will be worked out. If you have trouble loving what you do, break it off and find what it is you love. Just remember in all these things, your patience will be tested daily. What doesnt kill us only makes us stronger though.and some-times richer. #Business101 #BusinesswithFabio

business101

My vision for anyone in my company is to see them come up with me, if they want to. If you can lend advice and mentor-

ship to someone, take the time to do so.


HELP OTHERSbecause they will

help you.

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10/10WITH FABIO VIVIANI

ASHLEY KOFF is an internationally-renowned registered dietitian who believes better nutrition is simple and is on a mission to help anyone achieve their personal health goals by providing simple but highly effective tips and strategies. A self-described Qualitarian, Koff emphasizes the value of quality nutritional choices in achieving optimal health and has developed tools such as The AKA Qualitarian Nutrition Plan and The AKA Personal Shopper to help facilitate this. Koff is widely sought after for her knowledge and ability to translate nutrition science into practical and motivating messages and appears regularly in the National Media, has authored two books and speaks frequently on the topic of better quality choices for better health. @ashleykoff

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3LETS ASSUME THAT I DONT KNOW YOU. IN A FEW SENTENCES, PLEASE SHARE WITH MY READERS WHY THE WORLD CAN USE MORE OF YOU? Im a hopeful and hopefully helpful person. I am hopeful because I know that we have all the tools we need to become healthier as individuals, as a nation, and world. I know that better nutrition is simple, but I also know it sure doesnt feel like it for most. So I am helpful, hopefully, because I can help people understand better nutrition and make it simple(r) for them. When it becomes simple, it becomes easier. It still requires work, but it feels doable, and thats how we all can succeed. Better nutrition is key to better health, and I am hopeful that with people like me both are possible.

WHAT IS ONE FOOD YOU LOVE AND COULD NOT LIVE WITHOUT? WHAT IS YOUR LEAST FAVORITE FOOD THAT YOU WISH WOULD DIS-APPEAR FROM THE FACE OF THE EARTH, AND WHY?I cant choose between broccoli and chocolate, but then I also love hemp and wild salmonI dont think picking one food to love really works for me because how and why we love a food depends on what we need in that moment physically and emotionally. So I think that while I could live with one food item, it would be a survival choice, not a food love choice. Argh! So much for simple ;) I despise chemistry lab projects. They shouldnt be called food nor in our bodies.

WHAT IS ONE THING YOU WISH YOU HAD TIME TO DO BUT CUR-RENTLY DOESNT FIT INTO YOUR BUSY SCHEDULE? I must resume playing the trumpet perhaps by putting this in print it will be me further committing to it this year.


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WHAT IS THE WEIRDEST THINGS YOU HAVE EVER EATEN AND WHERE WERE YOU? Likely termites in Costa Rica - I am told they are a good source of probiotics!

WHAT IS THE ONE MEAL THAT REMINDS YOU MOST OF YOUR CHILD-HOOD/FAMILY? Its the whole smorgasbord of bagels, lox, cream cheese, white fish, etc. I guess anything deli reminds me of times at my grandparents as well as at my home for things like watching Wimbledon or ball games or a Sunday breakfast together.

WHAT WOULD BE THE LAST MEAL YOU WOULD WANT TO EAT/MAKE IF YOU ONLY HAD 1 MORE DAY TO LIVE?I think I would want someone else to make it for me! And honestly if I was really only going to have one day left I am more likely to spend it doing things, like seeing and talking with people, and being with my dog, Rerun. But if I have to choose, it would include wine great red wine or bourbon and sardines (the way they do them in Northern Italy), gnocchi, sauted greens and an espresso. There would likely be cheese in the mix too - great quality sheep or goats milk cheese.

WHAT IS THE HARDEST DISH THAT YOU HAVE EVER HAD TO MAKE?/ IS THERE A DISH THAT YOU HAVE STILL NEVER SUC-CESSFULLY COMPLETED? Thats easy fudge. I have abandoned the effort.

BREAKFAST, LUNCH, & DINNER: WHAT WOULD BE YOUR PER-FECT 3-SQUARE MEAL?Oh no you dont! Theres no such thing as perfect when it comes to health or food or meals. And I typically recom-mend eating or taking a pit stop for better nutrition about every three hours. Check out my Qualitarian nutrition plan for ways to make your own meals or pit stops www.AshleyKoffApproved.com/nutritionplan

OF COURSE YOU WANT 2015 TO BE A GOOD ONE. IF ALL ELSE FAILS, WHAT WOULD YOU WANT YOUR ONE AND BIGGEST SUC-CESS TO BE?I dont believe that all else will fail! That said, I learned something great last year, and I hope to keep putting it into practice. When we make it easier to be successful, we are successful, and successful people behave successful so it becomes this awesome cycle of success. More simply said we can make it too difficult to be successful and that can keep us in a cycle of feeling unsuc-cessful SO my thing for this year is to continue to make it easy to be successful. For example, instead of saying it takes drinking eight glasses of water to be successful, what if we redefine success as having a glass of water when we wake up? So that means within a few moments of being up, you are already a success that can make a huge difference in how you see yourself, and how you behave, all day.

WHAT IS YOUR MOST PRIZED POSSESSION?Love - the ability to love others and to be loved.

DISHES WITH GARLICgarlIc does not only can make your food tasty, but it also has health benefits. Do other common aromatic cooking foods, like onions, have health benefits as well? Lets explore this mystery world of aromatic foods and see what we can gain by using them in in our everyday dishes. Garlic is known as an aromatic food meaning that its fra-grant and its scent is recognizable. Garlic can be the star in entrees, bravely, eaten on its own, and even taken in a capsule form.

Garlic has a few health benefits that you probably didnt know about. The first being garlic can be used medicinally for immune system support . Garlic has many other benefits such as antiviral, antibacterial and antifungal agents . The most common characteristic that garlic has is that it may lower high cholesterol . So you have a tasty dish and it may lower your cholesterol? Sign me up!

There have been studies done to prove that garlic can also protect against cancer, and there is a 50/50 toss up with the results. It has been said that garlic can protect against certain cancers such as breast cancer, prostate cancer and colon cancer . This may be due to the effect of what garlic does to the human blood. There is a boost of hydrogen sulfide production in the blood which can protect our cells from cancers as well as protect the heart .

So how many garlic cloves should we consume each day? According to the article Unlocking the Benefits of Garlic,, the amount of garlic extract they used was right around two medium-sized cloves a day . But in other coun-tries that use garlic in everyday cuisine, its been known to consume eight to twelves cloves a day to get the possible heart protection, along with the anticancer effects .

Are you worried that you cant consume that much garlic in one day? The trick is that you need to incorporate garlic into every meal/snack that you eat. Eat snacks that have a high garlic content already, such as homemade hummus accompanied fresh vegetables. Heres another little trick to use when you cook with garlic: crush the garlic clove at room temperature and let it sit for around fifteen minutes before you start cooking with it. This will enhance the enzyme reac-tion in the garlic that helps boost those health benefits.

Lets keep the ball rolling with another aromatic food

that is common in everyday cooking: onions. Onions are a staple in most peoples lives and dishes. Just because they make you cry doesnt mean that you shouldnt use them!

A health benefit that the onion holds is that it acts as a natural blood thinner within the body . This is a tremen-dous benefit for this vegetable to have because it can reduce the risk of blood clots, keeping your body healthy and safe from heart attacks or strokes. Onions also provide soluble fiber, which helps with blood sugar control and a healthy digestive tract .

Onions help with inflammation of the body. Inflam-mation is known to cause unnecessary stress in the body and attribute to various health conditions such as heart disease, arthritis, asthma, etc. Onions help to lower the stress of inflammation because they contain a multitude of antioxidant compounds . Onions are also full of anti-cancer compounds. All varieties: shallots, Western yellow, Northern red and pungent yellow onions, can help to block the growth of cancer cells such as liver and colon cancer . Different onions have different amounts of antioxidants within them, so stick to the higher antioxidant onion, West-ern yellow, as opposed to the lower antioxidant onion, Western white .

Now that we have our two major aromatic foods and their history, lets check out a recipe from Fabio Vivianis website. This recipe, Lemon Spaghetti with Chilies, Garlic and Parsley, has a total of six garlic cloves in it ! Not only will this recipe give us our garlic health benefits but we can also make it into a healthier option for weight management and for diabetic readers.

To make this dish into a healthy weight management meal, use whole wheat spaghetti pasta and a healthier oil component such as Bertolli Extra Virgin Olive Oil or canola oil. Want to make this a diabetic friendly meal option? Switch out the white pasta for whole wheat for that added fiber content and add grilled, all-white chicken breast to have the perfect carbohydrate to protein ratio. Reap the benefits of your garlic this month...your body will thank you later!

food for thought

Are you a garlic lover? I myself love the way it smells, tastes, the how it is able to transform food from bland to exciting!

by: Emily Jones


GARLICis a great aromatic food.

GOLD LEAFED CHAMPAGNE FLUTESmy long-held ImpressIon about gold leafing or gilding, was that it was a process shrouded in mystery and should only be done by enigmatic alchemists or skilled craftspeople who had trained for years. Ive since found out that its actually one of those crafts that is easy to learn, but takes years to master. So here I am to help demystify the process for you.

With this project, the most basic techniques are all it takes to create a gorgeous result. Plus, with the introduction of lower-cost imitation leaf materials (e.g. aluminum and brass), this age-old craft is now accessible to the modern crafter.

Flutes like these sell for a bundle in stores, but you can make them at home, personalize them, and for a fraction of the cost. I bought these glasses at the dollar store, the adhesive was under five bucks, the leaf, under ten. Amazing, right?! Now imagine bringing these to a dinner party along with a nice bottle of fizz. Youre ready to celebrate, and impress the heck out of people. Go you!

To make them, youll need:Champagne flutesSpecialty adhesive/size for metal leafRubbing alcoholWaxed paperMakeup spongesSmall paint brushImitation gold/silver leafPaper towel or scrap of velvetUnused pencil eraser (optional)

Gold leaf can be 24K or a mixture of metals. Imitation gold leaf is often a mixture of gold, brass and other metals, and is much more affordable than pure gold leaf. In either case, the metal is melted and combined to achieve the desired color, then hammered until it is thinner than paper, about 4 to 5 millionths of an inch.

First: make sure that your glasses are completely clean and free of any oil or grease. Once cleaned, swab a little rubbing alcohol along the surface and wipe dry with a paper towel.

Pour a very small amount of the leaf adhesive into a shallow

dish or plate. Dip the makeup sponge into the glue/size. I find that makeup sponges are just porous enough.

Focusing on the area just above the stem, stamp the adhe-sive in a random pattern all around the bowl of the glass. Apply the adhesive sparingly, its very thin, and you dont want any drips. You can always go back and add more. When satisfied with the application, set aside to dry until the glue/size turns clear between 10 and 30 minutes.

Metal leaf is VERY thin, nearly weightless and can be tricky to handle. My favorite method is to get a piece of waxed paper, press it over a sheet of metal leaf, and iron the paper over the leaf with your hand a few times. The static electricity helps the leaf cling to the waxed paper so it can be transferred.

Lay the waxed paper/leaf over the adhesive areas, covering completely. Use the waxed paper to burnish the gold into the adhesive and also rub away any excess leaf.

Last: use a paper towel or scrap of velvet cloth to remove any dust or specks of stray leaf.

Your flutes are now ready to use. Needless to say, the leafed areas are delicate, so hand wash carefully, no scrubbing! And to avoid spots, dont let them air dry, wipe with a soft towel.

These gold leafed flutes can be

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