Written By Rachael L. Scala

I don’t have to tell my fellow X-chromosome bearers that we love to spend time together twice; this custom is pre-programmed and deeply valued among generations. Where do you go to find an eatery conducive to a friends’ evening out; or celebrating our mothers; or spending a lively moms’ brunch with the kiddos? After a glance at the following three stops, you’ll want to plan all three.

Z Bistro – 725 Basque Way, Carson City, NV 89706; 775-885-2828. Lunch: Tue-Fri, 11-2:30, Dinner: Thu-Sat, 5:30-9, http://atzbistro.com

Family-owned Z Bistro is a dazzling gem in Southeast Carson City, featuring authentic French cuisine on a rotating menu. Opened six years ago by Gilles and Tina, ze charming bistro is sure to please mature groups, and their foodie daughters. Family-style tables allow enough separation for deeper conversations, yet enhance a community dining spirit. The charming yellow interior with tasteful décor is French at heart, emphasizing the artful food. Tina amiably welcomes all guests, treating them as dear friends whom she wishes to delight with her husband’s culinary delicacies.

The menu, sophisticated and approachable, contains lighter fare that is seasonal and responsibly sourced. Gilles’ creativity shines since it changes weekly, for example, this time the nuanced pâté is smoky with a hint of maple. Lunch is peppered with crêpes, satiating Niçoise salads, and the acclaimed onion soup, laden with Gruyere. At dinner, share a bowl of mussels in lavender and fennel broth alongside crisp frites in garlicky aioli. Don’t skip the poached pears in port, with crème anglaise for dessert, decadent, not overindulgent. Enjoy with house-made orange wine, a limoncello-esque aperitif. Whether you seek a quaint lunch or a sumptuous dinner, Z Bistro gives “cred” to Carson City’s unique food scene.

Squeeze In (South Reno) – 25 Foothill Rd, Reno, NV 89511; 775-853-6090. Breakfast and lunch Mon-Sun, 7am-2pm, http://squeezein.com

The sister restaurant of two other locations, family-owned Squeeze In of South Reno beckons larger groups and families of all ages to revel in hearty brunch. In light of the coziness of the original stop in Truckee, South Reno’s location has more room to spread out. Let the kids draw on the walls as you pour over the large menu, with over 50 omelettes, share-worthy sandwiches, and the veggie-heavy HOP options (Healthy Obsession Program). No items on this menu are prepared with oil, and toast is un-buttered. Breakfast potatoes, albeit delicious, are easily substituted with fruit or tomatoes with cottage cheese.

You are sure to feel accommodated and relaxed here. The cheerful staff happily lends a hand with creating a perfect brunch, and making the kids happy. Teddy bear pancakes fly out of the kitchen first so the kids aren’t free to toggle with the eclectic décor once they tire of writing on the walls. You may relish in the nourishing, guilt-free Shi’s Superfood Scramble, made of egg whites and a plethora of vegetables, or, share a burrito with your significant other if you’re past breakfast mode already. Bottom line–the Squeeze In will leave everyone in your party happy.

Freshies – 3330 Lake Tahoe Blvd., South Lake Tahoe, CA 96150; 530-542-3630. Lunch, http://freshiestahoe.com

Celebrate your closest friends in a laid-back, health-conscious venue, Freshies in South Lake Tahoe. Referred to as “grown up Hawaiian with a twist,” the exotic menu is nutritious and dense. Opened in 2000 by Melodie and Erik, Freshies transforms oft-unhealthy Hawaiian cuisine into wholesome and flavor-rich masterpieces. Menu items are comprised of organic produce and chicken, locally sourced wines, and is also entirely gluten-free (save the homemade pasta). If you’re indecisive like me, order a few things to share.

In the summer, you’ll have plenty of room on the upstairs deck to tuck into the famed fish tacos (try your fish blackened), while sipping on Pliny the Elder with your girlfriends. Start with quinoa and sweet potato cakes with sweet chili sauce or portabella mushroom curry. Seeking greens? Salads are available in half portions and are still quite sizeable; try the vibrant Crunch Salad with your choice of fish. Though limited on space, you’ll feel welcomed and well attended to. Freshies has been a local’s favorite for years, for good reasons. Check out some of their events such as the Lake Tahoe Women’s Center fundraiser, where cooks and servers switch places for the night; or, their local’s appreciation night, in which the winners of the drawing dine for free on the deck over summer.

An old Aussie recipe, finicky, but worth the effort; take care not to over-bake.

INGREDIENTS:

½ C. butter

½ C. sugar

½ C. golden corn syrup or light molasses

½ C. flour, sifted

pinch of salt

1 T. brandy or extract

1 t. ground ginger

½ pint heavy cream, whipped; or “cool whip”

HOW TO PREPARE:

Preheat oven to 325 F.

1. In saucepan over medium heat, melt together butter, sugar and corn syrup or molasses.

2. Cool slightly.

3. Sift flour with ginger; stir slowly into buttered mixture, finally adding brandy or extract.

4. Drop a teaspoon at a time, with plenty of space between (6 drops per cookie sheet) onto a well greased cookie sheet.

5. Bake for 6 to 8 minutes until golden brown.

6. Remove one at a time from cookie sheet with thin metal spatula; roll each biscuit around the handle of a wooden spoon. Let cool. Remove from handle and set aside. (If the snaps get too hard, pop them back in the oven for a few seconds, then remove and roll). These can be stored in an airtight container for a few days.

7. Just before serving, snaps can be filled with whipped cream from a piping bag with a small star nozzle and piped into each end of the biscuit. OR pressurized (real) whipped cream can be used.

Yes, I know, most folks would think this is an oxymoron! Years ago, high in the mountains, both kids and turnips grew extremely well. However, the kids turned up their noses at the turnips, so I had to get creative, as they were a good keeping staple in my root cellar….the turnips, not the kids! Of course, the kids liked cheese of any kind, so I decided this was where the twain would meet!

INGREDIENTS:

Two large turnips, yellow or white.

SAUCE:

2 C. whole milk or 2 C. half and half (for richer, creamier sauce)

2 heaping T. corn starch

½ t. salt

¼ t. paprika

¼ t. white pepper

1½ C. cheddar cheese, grated (or your preference)

1 T. mixed dried organic parsley and celery leaves, crushed for garnish

HOW TO PREPARE TURNIPS:

1. Wash and peel 2 large turnips, yellow or white.
2. Cut into 1 – 1 ½” chunks; cover with water and boil until tender.
3. Drain and set aside in large bowl.

HOW TO PREPARE SAUCE:

1. In medium saucepan over medium heat, combine cold milk and corn starch, whisking to blend. Cook, stirring often until mixture thickens.
2. Add salt, paprika, pepper and grated cheese; continue cooking over low heat for a few minutes.
3. Pour cheese sauce over turnips, mix and place in a serving bowl, sprinkling with garnish. Serve immediately.

Spring is really sprung when the green tips of asparagus push up through the moist loam of my garden. Asparagus in any form is exciting to my palette, but recently a friend of mine passed on a quick and simple recipe that will certainly be a fav from now on! I couldn’t resist adding mushrooms to the mix, and a few sliced almonds, too.

INGREDIENTS:

11/2 to 2 lbs asparagus; washed and cut in 1” pieces

1 lb. meadow mushrooms, sliced

2 T. butter

2 T. balsamic vinegar

2 T. Dijon mustard

½ lb sliced mushrooms, any variety (optional)

¼ C. sliced almonds (optional)

HOW TO PREPARE:

1. Put butter, vinegar and mustard in a large, heavy skillet over medium high heat. When melted stir in asparagus pieces.
2. Increase to high heat, stirring occasionally for about 5 minutes.
3. Continue on high heat, adding mushrooms until they’re tender and asparagus is slightly tender, but with some “crunch” to it!
4. Throw in the almonds, stirring for about a minute. Serve immediately and enjoy!

This “pie” has been a favourite of all my kids for about 25 years. A dear friend of mine from Germany shared this with me many years ago, and when we get together for a special meal, this is the taste treat we all look forward to….excellent hot or as a cold leftover snack the next day! Quiche-like, but not as many eggs in the filling.

INGREDIENTS:

DOUGH

2 C. unbleached white flour

2/3 C. butter

1 tsp. salt

1 egg

3 T sour cream

Knead dough for about 10 minutes; let stand about 15 minutes. Roll out on floured board to just a little thicker than you would a regular pie crust. Press into 2 8×9 rectangular pans, or 1 10×17 jelly roll pan. Chill for about an hour. In the meantime, prepare….

FILLING

2 C. sautéed onion

¾ C. sour cream

3 eggs

¼ t. nutmeg

¼ t. paprika

¼ t salt….unless you add ¾ C. crisp bacon, crumbled (then omit salt)

½ C. guyere cheese, grated

½ C. emmenthal cheese, grated

Mix all ingredients together in large bowl; spoon over chilled crust. Bake at 400 F for about 35 minutes.

Open a cupboard in any random Japanese kitchen and you will find a jar with Umeboshi in it. These small pickled salty plums are praised since ancient times, when they were used to purify water, beat fatigue, promote bone health, heal food poisoning and dysentery. Their extremely high levels of organic acids and minerals impact every facet of your health as a woman.

If you are new to Umeboshi, you will love the refined and softened flavor in this recipe. Combined with the exotic freshness of Sisho leafs (which are also used to tan the plums during the fermentation) and subtle sharpness of Daikon, this teasing starter will make your guests ask for more…

TOOLS YOU NEED

Personal blender/ blender or hand mixer

Knife

Julienne peeler

PREPARATION 

Soak the plums for about 3 hours and renew the water each hour to soften the taste

INGREDIENTS  FOR THE PASTE

8 Umeboshi (Japanese fermented plums)

3 TBSP Agave Nectar

INGREDIENTS FOR THE PASTA

2 large Sisho leaves to plate with and 1 small leave to mince

About 1 C julienne Daikon

Umeboshi Paste

INSTRUCTIONS

• Rinse the soaked Umeboshi
• Take out the pit with a knife
• Add 3 TBSP of Agave
• Blend until smooth and set aside

• Slice up some Daikon with a julienne peeler in long, thin strips
• Add 1 TBSP of the paste and mix softly with your fingers until the “pasta” is coated
• Flatter 2 large Sisho leaves on a plate
• Swirl some pasta around a fork and place it on each leaf
• Roll up the third Sisho leaf, mince it finely and top off the pasta

TIPS

• Store the paste cold in your refrigerator and it will keep for at least one week
•  You can use this paste to season dressings, miso soup or salads

Marie-Claire started “Ravishing Raw” after curing herself from Chronic Fatigue Syndrome and Fibromyalgia, with raw food. As a raw food coach, she specializes in offering professional help to those who are suffering from similar debilitating conditions. Along with her expertise in jazz artists – challenged by their demanding lifestyle – find solutions music management and booking work, she helps world class to improve their health.

Ravishing Raw

Marie-Claire Hermans

Author, Ravishing Raw Coach & Chef

www.ravishingraw.com

marieclaire@ravishingraw.com

Eating raw during winter can be quite challenging. Especially during the darkest and coldest days; many start craving their favorite “comfort” take-out dishes: French fries, pizza, pasta and lasagna.

A simple way to handle these cravings is being prepared. Always have enough greens, vegetables, fruits, nuts and seeds in your kitchen, so you can start creating a raw version of your desired cooked one at any time. This raw lasagna is fast food in its purest form, and ready in less than ten minutes. No need to count calories. Your “Rawsagna” is absolutely guilt free!

Sweet Tahini Sauce

Mix following ingredients thoroughly with a whisk or in a blender:

½ cup of raw Tahini

½ cup pure water (no tap water)

1 TBSP fresh lemon juice

½ tsp Celtic sea salt or Himalayan salt

1 TBSP raw honey or ½ TBSP agave nectar

Ingredients Rawsagna for two persons:

1 long Daikon (raddish), cut in half length wise

1 carrot

½ red beet

½ turnip

½ avocado

A handful of cilantro

A handful of sprouts of your choice

Some sprigs of arugula

Watercress

2 TBSP of almonds

1 TBSP of peanut oil (or the oil you have available)

Prep time:

First chop up the almonds roughly, pour the oil on top and let them marinate while preparing your dish

Slice 2 thin, long slices of the Daikon with a wide potato peeler or a mandolin.

Cut the slices into nice, equal squares. This is your “pasta” to make the layers.

Make “julienne” slices of the beet, turnip and carrot with a sharp knife or a julienne peeler (this little tool is very handy and fast)

Slice the half avocado into four long parts

Assemble:

Flatter some watercress on both plates

Place your first Daikon square on the watercress

Put some red beet, carrot, a slice of avocado and some cilantro on top

Cover them up with another slice of Daikon

Continue with some sprouts, turnip, beet, a few sprigs of Arugula

Fantasize until you finish with the fourth slice of Daikon

Top off with some marinated almonds

Take a spoon full of Sweet Tahini Sauce and pour it over the rawsagna

Tips:

This beauty makes a tempting starter for any special occasion; even non-raw guests will be delighted. It is lovely as a main dish, in combination with a mixture of lettuces and fresh herbs. Remember: always buy organic produce, and feel the difference!

For more raw recipes, visit Marie-Claire Hermans, Author and Ravishing Raw Coach & Chef, visit online at www.ravishingraw.com.

This cheesecake has been a family favourite for years. It is light and creamy; a simply delicious way to top off a simply delicious meal!

INGREDIENTS:

Basic Crust:

1¼ C Graham cracker crumbs

¼ C melted butter

Mix together and pres into a 9” pie pan

Filling:

1 8oz. pkg. cream cheese, softened

1 Pint rich cream, whipped

½ C organic cane sugar

½ tsp. lemon extract

½ pint fresh or frozen raspberries, drained

TO PREPARE:

1. Whip cream to stiff peaks, adding ¼ C sugar and ½ tsp. lemon extract just before final stage.

2. Fold ¾ of the whipped cream into the softened cream cheese (to which you have added the other ¼ C sugar).

3. Spoon into pie shell.

4. Sprinkle raspberries over top of filling.

5. Chill at least 4 hours before serving.

Makes 6 servings.

*Options: instead of the lemon extract, use almond extract and sprinkle some crushed sliced almond on top. Use your imagination, any fruits work well with this recipe!

In February and March, I am simply squash hungry! I suppose it’s the beta carotene my body needs, and my taste-buds must know it on a most basic level! I simply crave squash; any squash. But my favourite at this time of year is a buttercup from my garden or a Hubbard from a friend’s. If the squash is a huge one, there is a lot can be done with the leftovers, including soups and pies. Since many winter squashes keep well into the spring, I’ve cooked them even into the merry month of May!

INGREDIENTS:

1 large Hubbard or a couple of medium buttercup winter squash

Butter

Dried organic parsley

TO PREPARE:

1. Place in steamer basket in a large kettle; steam until tender. Cool enough to handle.

2. Scrape out the meat of the squash, discarding the hard shell with its remnants to the chicken-bucket or to the compost pail.

3. Mound the cooked squash in a baking dish, dot with butter, crush some dried organic parsley and sprinkle on top.

1)    Serve immediately OR

2)    Let cool on the counter without butter and parsley. When cool, cover and place in the refrigerator up to 2 days. When ready to serve, place squash in a 350 F oven for about 40 minutes, depending on amount of squash. When piping hot, dot with butter; sprinkle with parsley and serve with your favourite meal.

Your body and your taste-buds will be grateful and satisfied.

Many people use a wok to do this type of recipe, but I use a good old fashioned cast iron skillet, and it works just as well.

INGREDIENTS:

3 or 4 boneless, skinless, chicken breasts, in 1” pieces

2 sweet red peppers, sliced lengthwise

1 green pepper, in 1” pieces

1 orange pepper, sliced lengthwise

2 C broccoli florets

2 C sliced meadow mushrooms

1 large onion, cut into chunks

Olive oil

1 or 2 T. real butter

salt* and pepper, paprika, to taste

¼ C sliced almonds (optional)

TO PREPARE:

1. Cut peppers, onion and broccoli florets into a bowl, set aside.

2. Slice mushrooms into a separate bowl, set aside

3. Put a couple of tablespoons olive oil in skillet; heat to “moving oil” but not smoking! 4. Carefully add chicken pieces and fry, stirring occasionally until they are tender and well cooked. I cover between stirrings. This takes about 15 to 20 minutes. Remove from pan with slotted spoon, put into another bowl, cover and set aside.

5. Add a little more oil if needed to stir-fry onion, peppers, and broccoli all at once; remove from pan back into their bowl.

6. Add the 1 or 2 T. of butter to skillet; make sure it is back to high heat, add mushrooms and stir-fry until tender and slightly golden…jus t a few minutes.

7. Return chicken and vegetables to skillet with mushrooms; sprinkle with salt*, pepper and paprika; toss around and add some sliced almonds if desired.

*sea salt or veggie salt works equally well.

INGREDIENTS:

2 to 3 C leftover mashed potatoes

4 eggs, beaten well

½ sweet red pepper, diced

½ sweet green pepper, diced

4 green onions, sliced

½ C milk

¼ C cream

½ C sour cream

1 t. pepper

½ t. salt

¼ t. tarragon

¼ C parmesan cheese

Parsley, organic, dried and crushed; to eye and taste appeal.

TO PREPARE:

1. Whip mashed potatoes until smooth and mix in peppers and onion.

2. Add beaten eggs; mix thoroughly into potatoes and veggies.

3. Add milk, cream and sour cream, all at once and mix well.

4. Add spices, and pour into medium baking dish.

5. Top with parmesan cheese and sprinkle liberally with crushed parsley.

Bake in 350 F oven for about 40 minutes.

INGREDIENTS:

1/4 Cup Pomegranate Seeds or Pomegranate Juice, plus additional pomegranate seeds for topping

1 Large Frozen, Ripe Banana

3/4 Cup Vanilla Milk Alternative, plus more as needed.

1 to 2 Tablespoons Protein Powder (see note below), Nut Butter, or Sunflower Seed Butter

1/8 Teaspoon Ground Cinnamon or Ginger

TO PREPARE:

1. Blend the 1/4 cup of pomegranate seeds or juice and all remaining ingredients in your blender until nice and smooth.

2. I use a lesser amount of milk alternative for a thick, “spoonable” shake-style smoothie, but you can add more.

3. Top with some additional seeds for taste and aesthetics.

NOTES:

For protein powder, try using an unflavored plain variety or vanilla. To keep it dairy-free, you can use egg white protein powder (this option is not vegan), rice protein powder, pea protein powder, hemp protein powder, or even a nut-based protein powder! If soy isn’t a problem for you, there are also many dairy-free soy protein powders on the market.

Preparation time: 5 min.

Diet type: Optionally Vegan, Vegetarian, Dairy free, optionally Egg free, Gluten free, optionally Nut free, Peanut free, optionally Soy free, Wheat free, optionally Low fat

Number of servings (yield): 1

*This recipe was reprinted with permission from www.godairyfree.org.

16 oz. imitation crab (made from Pollock) or real crab meat, chopped

½ C celery, diced

¼ C onion, minced

¼ C mayonnaise

¼ C yogurt, plain, OR ¼ C sour cream

Dash of Frank’s Hot Sauce

1 t crushed organic dried parsley

1 t crushed organic dried celery leaves

¼ t sea salt, OR regular table salt

¼ t white pepper

Fresh organic spinach leaves

Sliced English type cucumber

Sliced almonds

TO PREPARE:

1. Mix together crab, celery, onion, mayo, yogurt or sour cream, hot sauce, parsley, celery leaves, salt and pepper in large bowl.

2. Place spinach leaves, then cucumber slices, around the outside of a shallow serving dish.

3. Carefully spoon in crab mixture.

4. For garnish, make a flower on top out of sliced almonds and spinach leaves, or any other creative design.

Looks pretty…tastes great!

3/4 C butter, softened

3 C icing sugar, sifted

2 T grated lemon rind, organic

2 T lemon juice

½ t lemon extract

1 T cream

TO PREPARE:

1. Blend all ingredients in order.

2. Mix with electric mixer on medium speed.

3. Spread on cooled lemon pound cake.

1C butter

½C brown sugar

1C white sugar

1 ½ t vanilla

5 large eggs

3C unbleached white flour

½ t baking soda

½ t. baking powder

¼ t salt

1/3 C poppy seeds

1 ½ T lemon juice

1 C sour cream

TO PREPARE:

1. In a large bowl, cream together the butter, sugars, vanilla and lemon juice.

2. Add the eggs, one at a time; beating well after each one.

3. Sift the flour, baking powder, baking soda and salt together.

4. After sifting add the poppy seeds.

5. Into the creamed mixture blend, alternately, the sifted dry ingredients and the sour cream.

6. Pour batter into greased and floured Bundt pan.

7. Bake one hour at 350 degrees. Turn off stove and leave in oven for 10 minutes. Remove; cool on rack for 10 minutes before turning out of pan.

Important note about Pound Cakes! For the best “crumb” have all ingredients at room temperature. For mixing use an electric mixer at high speed OR have a darn strong arm!