Reiko Mackenzie

Month

March 2012

5 posts

Growing Local

image

My daughter Ashanti helping out at a local Vancouver farm planting organic garlic! 

Why Buy or Grow Locally?

1. Perhaps one of my favorite reasons to buy locally is that local foods create community! Taking my daughters to plant locally allows them to meet other like minded friends and see who is a part of their community. It also gives them a sense of belonging to a larger and more important cause. Even buying locally, we make friends at our local markets and cafes and we all know where our food comes from, even better the possibility that we helped grow it! It’s so satisfying!

2. Keeps us in touch with the seasons. We eat them at their peak taste when they are most abundant, and the least expensive!

3. Local food supports local economy- Money spent with local farmers, growers and artisans means it all stays close to home, working to build our local economy instead of being handed over to a corporation in another city, state, or country. Since the food moves through fewer hands, more of the money we spend tends to get to the people growing it and our community.

4. Local food promotes Food Safety - Fewer steps there are between your food’s source and your mouth, the less chance there is for contamination.

5. Local food = More variety. - Supermarkets sell name brands “Romaine Lettuce, Russet Potatoes, Red Delicious” Local farmers tend to try new things, different types of “artisan” lettuces, heirloom tomatoes, red, orange, yellow and green! YUM!

6. And finally… it tastes better! Have you ever gone in your back yard and harvested brussel sprouts, or sliced a beautiful perfectly ripe tomato from your garden. I think Love is the best ingredient in home grown foods and it doesn’t get any more local than our back yard!

Resources and inspirations:

http://www.getlocalbc.org/

http://www.eatlocalchallenge.com/

Mar 28, 20122 notes
#reiko #Reiko Mackenzie #reikomommy #ferrari #fashion #rhov #real housewives #gluten free
Mani/Pedi fun day with the girls!

OK I have to admit while I love it, it’s not Just for fun. Its actually my excuse to get all their nails cleaned up and trimmed down because they don’t like to sit still when i do it for them haha! This makes them feel special!! It is nice though, we get some good talking time in, my mom actually joined in after….  Just us ladies!

image

Mar 19, 2012
#bonding #daughters #generations #grooming #mani #mothers #pedicure #ferrari #fashion #reiko #Reiko Mackenzie #reikomommy #fashion #gluten free #real housewives #rhov
Dojang!

I invited my good friend and fitness mentor Ramona Braganza to Dojang for one of my MMA Blue Belt training sessions, for some new fitness inspiration!  We are always looking for new ideas to adapt for fun fitness, for an “On the Go” lifestyle. She invited me to try some local bike riding this week… gotta find my riding gear!!! Ramona has GREAT fitness tips on twitter she keeps me inspired!  twitter.com/ramonabraganza 

image

Mar 14, 20121 note
#MMA #dojang #fitness #mma #ramona braganza #reiko #reiko mackenzie #reikomommy #fashion #reikomommy #ferrari #rhov #real housewives #gluten free
Pasta with Brussels Sprouts, Shallots and Garlic


image

After harvesting our Brussels Sprouts, here is what we made for dinner!

5 shallots peeled
5 garlic cloves peeled
1 tbsp olive oil
Pasta of your choice (approx. 250g) (rice or egg pasta are #glutenfree)
Brussels Sprouts (I rarely measure, but 300g if need be), thinly sliced
1 tsp sugar
2tbsp sherry vinegar
1/2 cup heavy cream
1/4 cup milk
parmesan for taste

1. Preheat oven to 400 degrees F.  Place the shallots and garlic in a small baking dish and drizzle with olive oil and a pinch of salt and pepper. Cover the dish tightly with aluminum foil.  Roast until tender, 25-30min.  When cool, chop them all together and put aside. (This can be a potential base for all future pasta dishes!!)

2. Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente, according to package instructions.

3. While pasta is cooking, heat the butter in a large saucepan over medium-high heat until lightly browned.  Stir in the brussels sprouts with a pinch of salt and the sugar.  Cook, stirring often, until the brussels sprouts begin to soften, 5 min.

4. Add the vinegar and cook for about a minute.  Reduce the heat to medium-low and add cream, milk and shallots and garlic.  Season with salt and pepper.

5. Add the drained pasta to the brussels sprouts and stir to combine. Transfer to a serving dish and sprinkle parmesan on top.

*Recipe adapted from Williams-Sonoma

Mar 13, 2012
#recipe #recipes #reiko #Reiko Mackenzie #reikomommy #fashion #ferrari #rhov #real housewives
Gluten-Free Focaccia with Herbs

image

  • 1 1/2 teaspoons active dry yeast
  • 2 teaspoons of brown sugar 
  • 1/2 cup warm water (about 110 degrees F) 
  • white rice flour, for dusting  
  • 3/4 cup sorghum flour 
  • 3/4 cup potato starch 
  • 1/2 cup tapioca flour (not starch) 
  • 1 1/2 teaspoon xanthan gum  
  • 4 teaspoons coarsely snipped fresh rosemary or 2 teaspoons dried and crushed
  • 1/2 teaspoon onion powder (optional) 
  • 1/2 teaspoon sea salt 
  • 2 large eggs, at room temperature 
  • 2 tablespoons extra virgin olive oil, plus more for brushing 
  • 1 teaspoon apple cider vinegar olive oil cooking spray 
  • 1/2 teaspoon Italian seasoning 
  • 1 teaspoon coarse sea salt
  1. In a small bowl, dissolve the yeast and sugar in the water.  Set aside to foam, about 5 minutes.
  2. Grease an 11x7-inch nonstick (gray, not black) baking dish.  Dust the bottom and sides of the dish lightly with rice flour.
  3. In a large bowl, combine the sorghum flour, potato starch, tapioca flour, xantham gum, 2 teaspoons of rosemary (save other 2 tsp for the end), onion powder (if using), sea salt, eggs, oil, vinegar, and yeast mixture.  Beat the dough on low speed until thoroughly blended.  Increase the speed to medium and continue beating for 30 seconds or until the dough starts to thicken slightly.  The dough will be soft and sticky.
  4. Transfer the dough to the prepared dish.  Spread the dough to the edges of the pan with a wet rubber spatula, making it even.
  5. Let the dough rise in a warm place.  I usually cover it and place in the oven that has been warmed at 80 degrees F or so.  Approximately 10-15 minutes or until the dough is level with the top of the pan.  Spray the dough lightly with the cooking spray.  Sprinkle the dough with the remaining 2 teaspoons rosemary, italian seasoning, and coarse sea salt.
  6. Place a rack in the lower-middle position of the oven.  Preheat oven to 400 degrees F.
  7. Bake until top is golden brown and firm, about 25 minutes.  Remove focaccia from the oven, and cool in the pan on a wire rack for 10 minutes.  Remove the focaccia from the pan and cool on the wire rack for 10 more minutes.  Brush lightly with olive oil.  Slice with and electric or serrated knife and serve slightly warm.  

Guaranteed you will impress your friends with this homemade gluten-free version of focaccia!! You can’t even tell it is GF!  It is so delicious!! Mmmmm!   

* Recipe adapted from Carol Fenster’s 100 Best Gluten-Free Recipes

Mar 9, 2012
#fashion #ferrari #rhov #real housewives #gluten free #reiko #Reiko Mackenzie #reikomommy
Next page →
2012 2013
  • January 1
  • February 4
  • March 6
  • April
  • May
  • June
  • July
  • August
  • September
  • October
  • November
  • December
2012 2013
  • January 1
  • February 4
  • March 5
  • April 5
  • May 2
  • June 2
  • July 2
  • August
  • September
  • October
  • November 4
  • December 2