Annabel Karmel’s New Complete Baby & Toddler Meal Planner by By (author) Annabel Karmel [pdf, epub | 2,75 Mb] ISBN: B00FFBLNX2

  • Full Title: Annabel Karmel’s New Complete Baby & Toddler Meal Planner: 200 Quick, Easy and Healthy Recipes for Your Baby (Ebury Press) (Hardback) – Common
  • Autor: By (author) Annabel Karmel
  • Print Length: 208 pages
  • Publisher: Ebury Press
  • Publication Date: 2011
  • Language: 
  • ISBN-10: B00FFBLNX2
  • ISBN-13: 
  • Download File Format | Size: pdf, epub | 2,75 Mb
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Aims to make it easy for mums to give their child the best start in life with fresh home-cooked food. This illustrated collection of recipes offers menu charts to help you shop and plan ahead, and takes you through various stages of feeding your baby and toddler.

 

Editorial Reviews

Aims to make it easy for mums to give their child the best start in life with fresh home-cooked food. This illustrated collection of recipes offers menu charts to help you shop and plan ahead, and takes you through various stages of feeding your baby and toddler.

 

Keywords

agnuolo

Gelati e Salute

Tutti i gusti del benessere

per mantenersi in forma

Maria Agnese Spagnuolo

è conosciuta tra amanti e intenditori di gelato come Fatamorgana

www.gelateriafatamorgana.it

Edizione elettronica: maggio 2014 – ISBN 978-88-490-0483-0

Prima edizione: giugno 2013 – ISBN 978-88-490-0462-5

© 2013 Il Pensiero Scientifico Editore

Via San Giovanni Valdarno 8, 00138 Roma

Tel. (+39) 06 862821 – Fax (+39) 06 86282250

Email: [email protected]

www.pensiero.it – www.vapensiero.info

www.facebook.com/PensieroScientifico

Tutti i diritti sono riservati per tutti i Paesi

Copertina: Pamela Appella

Immagini in copertina: © Photos.com

Edizione elettronica: Lucia Zarra

Coordinamento editoriale: Bianca Maria Sagone

A mio padre,

che ha sempre creduto in me

Indice

Presentazione, Katie Parla

Introduzione

PARTE PRIMA

Semplicemente gelato

Per iniziare…

I segreti del gelato

L’attrezzatura necessaria

Le possibili sostituzioni vegetali

Le ricette di Fatamorgana

PARTE SECONDA

Gelati e forma fisica: un binomio possibile

Scegli il gelato che fa per te

Gelati: ce n’è per tutti i gusti

Gli ingredienti del benessere

Gelati e diete speciali

Le caratteristiche di un alimento “unico”

Consigli per soggetti particolari

Presentazione

Ho conosciuto il gelato di Maria Agnese Spagnuolo anni fa tramite un’amica celiaca, che mi ha introdotto ai suoi gusti e al suo stile, entrambi personali e suggestivi. All’inizio mi domandavo come un gelato o un sorbetto potessero contenere glutine, perché questa cognizione non era ancora diffusa. Quello che ho scoperto è che i gelati possono contenere ingredienti “contaminati” dal glutine, che spesso le basi utilizzate sono “preconfezionate” e che, quindi, gli ingredienti chimici come aromi, coloranti e, in generale, additivi alimentari sono più diffusi di quanto non si pensi. Questo può avere una ricaduta sulla salute di persone come i celiaci o coloro che potrebbero essere sensibili a uno di questi additivi.

Il gelato è un alimento che ha sempre avuto il potere di farci sognare. Nati da ingredienti genuini e freschi, gelati e sorbetti facevano parte di ben precisi riti sociali e culturali per tanti popoli, non solo per gli italiani. Negli ultimi decenni, tuttavia, con la crescita esponenziale degli alimenti industriali, il gelato ha assunto delle caratteristiche sempre più lontane dalle origini e sempre meno basate sulle proprietà di alimenti salutari come la frutta fresca, il miele e le spezie dei sorbetti di antica tradizione. Per questo motivo, il lavoro e la passione di Maria Agnese Spagnuolo sono di un’importanza enorme, in particolare nella realizzazione e diffusione di gelati sani e salutari: con i suoi gusti creativi e la sua dedizione alla qualità, realizzando un prodotto schietto in modo trasparente, riesce a regalarci un gelato che ci fa sognare ancora.

Katie Parla

Giornalista gastronomica

www.parlafood.com – www.katieparla.com

Introduzione

Quando è nata la mia passione per il gelato? Risale a molto tempo fa: quando ero ancora una bambina, mi dilettavo a fare gelati senza seguire le istruzioni. Sotto gli sguardi preoccupati di mia sorella e di mia madre armeggiavo con la gelatiera e le pentole, realizzando ricette tutte mie. Il gelato era in assoluto il mio alimento preferito.

Quando poi – da adulta – mi sono trasferita a Roma per lavoro, mi è stata diagnosticata una celiachia di primo grado. Questa intolleranza mi ha costretto a eliminare proprio il cibo che consideravo “vitale”: non potevo più mangiare il gelato perché, in molti casi, può contenere derivati del glutine (presenti ad esempio in conservanti, additivi e basi preconfezionate). Così, non volendo assolutamente rinunciare al mio cibo preferito, sono tornata alla passione della mia infanzia e mi sono dedicata ad approfondire le basi sulle quali poggiare il mio estro creativo. Nel 2003 ho inaugurato il primo laboratorio di gelateria, rigorosamente gluten-free.

Nelle mie “sperimentazioni” ho attinto da più modelli: ricette familiari, antiche, orientali, tradizionali di diverse regioni del mondo… Lo spunto per il gusto cioccolato e pimento, ad esempio, è tratto da un’antica ricetta: il pimento, un pepe giamaicano non piccante il cui aroma assomiglia a chiodi di garofano e cannella mescolati insieme, era molto usato dagli Aztechi (secondo i quali svolgeva un’azione tonificante sul sistema nervoso). Per il sorbetto finocchio, miele e liquirizia mi sono ispirata al libro del Kama Sutra (settima parte, versetto 44), mentre il gusto dukkha deriva dalla ricetta di quella che io chiamo “nutella egiziana” (un impasto fatto con nocciole, semi di sesamo, cumino e coriandolo – tutto tostato e macinato – che gli egiziani mang
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ionally to grill. He awoke early, ahead of the alarm, and went to sleep late. He didn’t smoke, and never had. He drank a bottle of good wine at home weekly, and above all else, he treasured the flavor of hearty food and the feel of hard work.

“Don’t give me food I can’t eat,” he said to me. “It’s got to taste great or I won’t eat it.” Brad squirmed in his chair as he talked. He was in pain, because his belly overhung his belt and his back was in spasm. He couldn’t do a pushup, a burpee, a squat, or a lunge. He was a little short of breath.

Brad was like too many of my patients: overworked, chronically stressed, and not producing at optimal levels, and with the abnormal laboratory tests, back pain, and elastic-waist sweatpants to show for it. Too often, men like Brad have an outsized tolerance for ignoring high blood pressure, high blood sugar, and high cholesterol. That hellish trinity creates impotence and heart failure, metabolic syndrome and stroke, but no man thinks about that while he’s inhaling a hamburger, or trying not to spill the cup-holder of fries in his lap while driving home from work.

Most men, like Brad, are not following an exercise or diet program that works. If they’re lucky enough to have a doctor who says, “Lose some weight,” they make an initial effort to diet, but they usually fall off the wagon before long. They end up holding a carton of ice cream in their lap at night, instead of their partner. No amount of goading from their doctor or their partner or helpful family member helps.

But there’s a way out for the Brads of the world. It’s as practical and as methodical as it sounds, and it works: take one step, and then another. The success of the plan is incremental, and even a little success will spike your confidence and motivation to take the next step. Plan on succeeding—because other men have.

Brad began to do just that. He set small goals, every day, and did his best to achieve them. He didn’t give up. And neither should you.

I didn’t prescribe a diet for Brad, because diets have not worked for men (or for most women, for that matter). But I did give him the plan that I designed specifically for men. It is based on three strategic factors for men: their unique metabolism, mindset, and objectives.

Brad implemented a direct and tactical approach to achieving his health goals. His results: he became fit, lost weight, dropped several of his medications, and recovered his strength and stamina … to the tune of routinely running 7.5-minute miles and pumping out 12 pullups afterward.

Brad is one of many men I’ve treated over the last fifteen years who have come to me for help with weight and health management. Most of these guys walk into my Chef Clinic® feeling frustrated and somewhat defeated, but they walk out with a sustainable, practical approach to their health, and a tangible strategy that gives them a renewed sense of confidence. Many of them feel as though a doctor is speaking with them directly for the first time—that they’re getting a program tailor-made for their needs. They are. And the good news is that their experience can now be yours.

In Refuel™, I am making my plan available to the public for the first time. At www.drjohnlapuma.com, there are tools to test your testosterone, extra resources to boost it, and new ways to improve your skills and fitness naturally, plus man-to-man advice on food, fitness, cooking, and the plan itself. I’ve approached Refuel with my doctor’s brain and my chef’s taste buds; I’ve studied the best available research with an eye for cutting-edge information; and I’ve tested the plan on men who were interested in but not sold on it. Remarkably, they’ve experienced success—dropping their belly fat; lowering their blood pressure, cholesterol, and blood glucose levels; rediscovering real erections; reviving sex drive; getting leaner and stronger; and like Brad, regaining control of their lives. Now Refuel is available to you. It’s time for you to take back control.

THE HEALTH CRISIS

The Unique Challenges You Face

THE BIOLOGY OF WEIGHT AND SEX

Why a Generic Weight-Loss Approach Does Not Work for You

When I first met Brad, I realized his health concerns might have become mine if I had not changed the course of my life years earlier, when I was in my early thirties and was accelerating along the fast track of my medical career. I was flying high professionally, but I wasn’t taking care of myself. I inhaled highly processed foods mindlessly at work: bags of bagels and pints of cream cheese, egg rolls, doughnuts, pizza. I grabbed whatever I could eat and kept moving.

I tried to weekend-warrior my way out of my weight, but that of course didn’t work. So there I was: 35 pounds overweight, with many of the early symptoms of aging. I noticed newly sprouting gray hair, I had a big gut, and I didn’t
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]) package Oreos (or similar chocolate sandwich cookie)

8 tbsp (115 g) unsalted butter

½ cup (113 g) sprinkles

FOR THE CHEESECAKE

20 oz (567 g) cream cheese, softened

2 tbsp (30 ml) heavy whipping cream

¼ cup (48 g) granulated sugar

½ cup (65 g) dry vanilla cake mix

1 tsp vanilla extract

¼ cup (57 g) sprinkles

10 Oreos, crushed

FOR THE FILLING

4 oz (113 g) cream cheese

1 ½ cups (355 ml) heavy whipping cream

1 cup (130 g) powdered sugar

2 tbsp (14 g) cocoa powder

½ tsp vanilla extract

FOR THE TOPPING

¾ cup (177 ml) heavy whipping cream

½ cup (65 g) powdered sugar

5 Oreos, crushed

1 tbsp (19 g) sprinkles

FOR THE CRUST

Prepare an 8-inch (20-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Grind the package of cookies into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Lastly, fold in the sprinkles until they are well incorporated. Pour the crumbs into your springform pan and press firmly into the bottom and up the sides (to the top) to form the crust. Set aside.

FOR THE CHEESECAKE

Using a medium-size bowl, beat the cream cheese and heavy whipping cream on medium-high speed for 3 to 4 minutes until it’s light and fluffy, scraping down the sides of the bowl as needed. Add the sugar, dry cake mix and vanilla extract, and continue beating for 2 to 3 minutes until all of the ingredients are well incorporated. Divide the cream cheese in half. In one bowl, mix the sprinkles into the cream cheese and set aside. In another bowl, add the crushed Oreos and mix into the cream cheese until well combined. Set both bowls aside.

FOR THE FILLING

In a large mixing bowl, beat the cream cheese at low speed for 30 seconds with the whisk attachment to eliminate any lumps. Increase the speed to medium and slowly add the heavy whipping cream, about ¼ cup (59 ml) at a time. The idea is to slowly add the whipping cream so that the cream cheese will not be lumpy. It should have a liquid consistency. Once all of the heavy cream has been added, increase the speed to high until the mixture becomes bubbly. Slowly add the powdered sugar, cocoa powder and vanilla extract, and continue beating until stiff peaks form.

To assemble the cheesecake, carefully spread the Oreo cheesecake filling into the prepared crust as your bottom layer. Use a knife to spread it evenly to the edges. Next, evenly spread on the sprinkles cheesecake filling. Finally, complete the cheesecake by spreading the chocolate mousse filling over the cheesecake layers. The cheesecake must be refrigerated for 4 hours to allow each layer to set. You can add the whipped cream topping at this point or prepare it right before serving.

FOR THE TOPPING

Chill your mixing bowl and whisk attachment in the freezer for 5 to 10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Remove the springform pan edge and use a large star tip to pipe the whipped cream on the outside edges of the cheesecake. Garnish the top of your cheesecake with the crushed Oreos and sprinkles.

blackberry white chocolate TRUFFLE CHEESECAKE

This cheesecake’s filling is a combination of white chocolate, cream cheese and marshmallow crème. In each layer there is a swirl of fresh blackberry filling. The result is an ultralight cheesecake with a hint of sweetness and a contrast of tart blackberries. If there is one thing you need to know here, it is that you need to use high-quality white chocolate because it will impact the texture of the cheesecake. It should be nice and smooth before adding it to your batter.

YIELD: 8 TO 10 SLICES

FOR THE CRUST

2 cups (180 g) graham cracker crumbs

8 tbsp (115 g) unsalted butter

¼ cup (55 g) light brown sugar

FOR THE CHEESECAKE

10 oz (284 g) white chocolate chips

1 cup plus 5 tbsp (311 ml) heavy whipping cream, divided

16 oz (454 g) cream cheese, softened

7 oz (198 g) marshmallow crème

½ cup (65 g) powdered sugar

3 oz (85 g) blackberries

FOR THE TOPPING

¾ cup (177 ml) heavy whipping cream

½ cup (65 g) powdered sugar

8 to 10 blackberries for garnish

FOR THE CRUST

Prepare a 9-inch (23-cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Before measuring, grind the graham crackers into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. In a separate me
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ed company were later blocked from publication because the results were not flattering. . . . It would be chilling enough if any other type of company were able to prevent independent researchers from testing its wares and reporting what they find. . . . But when scientists are prevented from examining the raw ingredients in our nation’s food supply or from testing the plant material that covers a large portion of the country’s agricultural land, the restrictions on free inquiry become dangerous.

Research on the migration of GM pollen from farms to non-GMO-farms; the level of developing bacterial, viral, and insect resistance to GMO-linked herbicides; and longer-run studies of the consequences of GMO seeds and crops on the environment, or even the multiple effects at the cellular level from the newly inserted gene, are hampered and grossly underfunded, whether by government or foundations. But, as the articles in this book demonstrate, enough is known to require the Monsantos to bear their burdens of proof behind their many claims—before marketing their products.

In the concluding statement to this anthology, Sheldon Krimsky cites disturbing findings that counter the health and safety assertions of the industry and writes, “In the absence of evidence that genetically modified foods are cheaper, produce greater yields, or even work particularly well, lies one widely recognized conclusion: GMO foods provide no added nutritional or cost benefit to the consumer.”

Why then have farmers accepted much higher priced GM seeds, rooted in radically one-sided censorious contracts with Monsanto called “Technology/Stewardship Agreements”? These “agreements” shift responsibility to the growers, along with a government that does not advise farmers with independent extension research, nor moves under the antitrust laws to break up the ever tighter, more expensive seed oligopoly. The lure started with convenience and an innocent belief in the vendors’ other claims. More than a decade ago, an Iowa corn farmer told me he liked Bt corn primarily because it allowed him to spend more time with his wife—meaning less time needed for weeding. Now that weed resistance to Round Up Ready is emerging, these bad superweeds need more Round Up Ready or other herbicides.

The impact of GMO seed invasions in developing countries, such as India, is described here in brutal detail. There, an emerging large industrial monoculture disrupting traditional seed saving, sharing, and selling by seed monopolies and royalties, and leading to spiraling debt and displacement of small farmers, is assisted by the promotional support of US government agencies. Co-optation of local regulatory officials, along with campaign-like ad hominem attacks on the few independent scientists and agronomists who raise warnings, are further signs of corporate power abuses.

After a few years, the traditional seeds are not available or are rendered polluted with cross-pollination contamination by nearby GMO fields. Protesting Indian farmers have marched in immense numbers against what they see as the GMO chokehold as it spreads to other crops such as the proposed Bt eggplant.

In his essay “Breathing Sanity into the GM Food Debate” published by Issues in Science and Technology in 2004, Jerry Cayford provided dispassionate treatment of the critics of biotech food as being about “control of the food supply” and the “concentration of industry power.” He wrote, “For better or worse, then, the biotech debate is a political debate, not just a scientific one.” There are social, political, and economic issues, he noted, recognized by leading plant scientists but “few go far into them.” Cayford continued by saying, “Beyond the dangers of farm concentration and cultural dislocation, of unreliable seed supplies, and the threat of famine, and of increasing poverty and dependence in our poor countries [on imported licensed seeds], critics also worry that patented and centralized seed production endangers biodiversity.” He related that according to critics, massively subsidized and government-protected industrial agriculture threatens non-GMO agriculture and expanding organic farms, and then added, “It is because industrialized countries have elected to consider GM plants patentable that biotechnology threatens to take control of the food supply out of the public domain and hand it to multinational corporations,” with “the power of the state behind” them.

That was almost a decade ago, and subsequent events have only proved these critics to be prophetic. Millions of acres have been planted with GM corn, soy, canola, and sugar beets with unproven claims of consumer and environmental benefits.

Although there are clearly differences, the history of other corporate technologies reveal common patterns of power, control, immunity, and deception. These ways of harmful domination—in the pursuit of growing sales, profits and bonuses—are inst
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u’re new to this, or if you want to move from being an “anything goes” vegan to an “I want to lower my cholesterol/blood pressure/blood sugar” vegan, you’re looking at making some changes, and change is hard for a lot of people. Starting a new job, studying a new subject, moving to a new area, or even adapting to the never-ending updates of our high-tech lives can be stressful—so much so that sometimes we bypass an exciting opportunity for the comfort of the familiar. And when we’re talking dietary change—yikes! That one’s too close for comfort.

Here’s our good news: this is an adventure and, as Jane Velez-Mitchell confirmed in her foreword to this book, it’s not a diet. The Vegan Society, the UK-based organization that put veganism on the map and in the dictionary back in 1944, defines it as “a way of living that seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing, or any other purpose”—no mention of calories, carbs, or fat grams there.

In diet mentality, you’ll be okay when you reach a goal weight or a prescribed number of days on a detox. On your vegan journey, you succeed the minute you awaken to this possibility. Your process is your own. We want everyone to go “all the way,” of course, and we believe that with the help we provide in this book, that goal will be fun and easy to achieve. But if you’re just exploring right now, that’s cool, too.

Before we get around to cooking anything, here’s some food for thought on the major aspects of vegan living:

Animals ethics: No one has more invested in the food on your plate than the once-living being whose body is on that plate. In other words, if you’re eating a mammal, bird, or fish (or a piece of one), it’s just one meal to you, but it was all and everything to that being.

In addition to avoiding flesh foods, vegans stay away from animal milks and other dairy products because no cow, goat, or sheep (or dog, cat, whale, or human, for that matter) produces milk for anyone other than her beloved babe. And vegans don’t eat eggs: every year, billions of precious chicks are suffocated or macerated (ground up) just after hatching because they were male, and thus not needed for egg laying. This is true in all egg-industry hatcheries, even the one that provided the hens your nice neighbor has in her yard.

COACHING CORNER

Read Farm Sanctuary: Changing Hearts and Minds About Animals and Food by Gene Baur. And visit farm animal protection websites, such as Farm Sanctuary (www.farmsanctuary.org) and Mercy for Animals (mercyforanimals.org).

Environmental ethics: The environmental cost of animal agriculture at the scale needed to provide meat and dairy foods today is one our planet simply cannot afford. Processing plant protein through animal bodies to provide secondhand protein is highly wasteful of land, water, and fossil fuels; it is a major polluter in North America and around the world; and the methane produced by massive numbers of animals bred for slaughter is largely responsible for this industry’s release of greenhouse gases at a level greater than that of all transportation combined.

This startling conclusion was shown first in Livestock’s Long Shadow, a 2006 United Nations Food and Agriculture Organization report, and upheld—in fact, expanded—in a detailed 2011 report from Robert Goodland and Jeff Anhang, two environmental specialists for the World Bank Group. A 2016 National Academy of Sciences report showed that if the global population ate less meat and more fruits and vegetables, greenhouse gas emissions would be cut by 29 percent by 2050; if everyone went vegan, that number would skyrocket to 70 percent.

COACHING CORNER

Bone up on the food-ecology connection by reading Comfortably Unaware: What We Choose to Eat Is Killing Us and Our Planet by Dr. Robert Oppenlander. And watch the 2014 documentary film, Cowspiracy.

Health: The health news we see in the media and online can make it seem as if human nutrition is the most confusing science that exists, replete with contradictory facts and findings. In reality, if you were to scour the scientific literature, as some unbiased scholars and reporters have done, there’s nothing unclear about it. To be well nourished and hedge your bets against the most feared diseases we face, stay with the plan that the huge managed care company Kaiser Permanente suggested doctors recommend to their patients: one that “encourages whole plant-based foods and discourages meats, dairy products, and eggs as well as refined and processed foods.”

COACHING CORNER

Take control of your health by reading The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss, and Long-Term Health by T. Colin Campbell, PhD, and Thomas M. Campbell II, MD; watching the documentaries Forks Over Knives (2011), Eating You Alive (2016) , and What
on-spice syrup and a shot of Goldschläger for good measure. You’ll have blue eyes in no time. THE SPICE MUST FLOW.

SERVES 1–2

1 cup (235ml) water

4 cinnamon sticks

5 whole allspice

4 tablespoons light brown sugar

1/4 cup (60ml) Goldschläger

5–9 fluid ounces (150–255ml) light beer, chilled

1 Pour the water into a saucepan and add the cinnamon sticks and allspice. Bring the liquid to the boil.

2 Once the liquid is boiling, lower the heat and simmer for 10–15 minutes. The water should turn a light brown.

3 Add the brown sugar, bring back up to a boil, and cook for about 5 minutes, until some of the liquid has evaporated and the mixture has become syrupy.

4 Transfer the syrup into a heatproof container and refrigerate until cold, about 1 hour.

5 When the syrup has chilled, strain out the cinnamon sticks and allspice and pour the liquid into serving cup(s).

6 Pour the Goldschläger into the serving cup(s) and stir. Add 5 ounces (150ml) of the beer into the cup(s) at first, stir, and then taste. Add more light beer, if you wish, to suit your own preferences. Enjoy!

INSPIRED BY BATTLESTAR GALACTICA

AMBROSIA

We geeks tend to be purists, but I think it’s safe to say that this is one of those rare instances when a remake absolutely improved upon the original. In the new version of this classic science-fiction series, the Cylons, a race of androids that we (humans) created to be our slaves and who finally left us alone after years of war and rebellion, come back and destroy 99 percent of all humanity. When humans had last seen the Cylons they looked like scary robots, but when they return they are indistinguishable from humans. They could be anyone. The remade series is powerful, moving, and full of conflicting feelings, moral dilemmas, and dynamic characters.

The series is loaded with heavy ancient-Greek themes, which may be why the most popular alcoholic beverage is called Ambrosia. In Greek mythology, Ambrosia was the name of the food or nectar of the gods. In BSG, Ambrosia seems to be a very bright green version of wine. Some assume it is absinthe because of the green color, but it is used much more like wine or champagne. However, the drink does seem to be more potent than either the wine or champagne of Earth.

This recipe combines sparkling wine with pear vodka and elderflower liqueur to create a nectar-like wine that is potent but easy to drink. Human or toaster, I think you’ll have a fracking good time drinking this. So say we all!

SERVES 1

2 drops green food dye

2 tablespoons pear vodka

2 tablespoons elderflower liqueur

3/4 cup (175ml) sparkling wine, chilled

1 Combine the green dye, pear vodka, and elderflower liqueur into the serving cup.

2 Top off with sparkling wine. Cheers!

INSPIRED BY THE DARK TOWER

GRAF

Stephen King is often acknowledged as a master of horror with classics like Carrie and The Shining, but some may not realize that he also created an epic fantasy series. Reading The Dark Tower may make you question the nature of the universe, change the way you talk, and possibly make you wish you lived in Maine. One of the many mind-blowing things about the series is that it ties together everything Stephen King has ever written. So, if you don’t think The Stand has anything to do with Salem’s Lot, you’re wrong and you’ve forgotten the face of your father.

Graf is something people drink in In-World and Mid-World. It is similar to a hard cider or apple beer. It’s supposed to be very refreshing and is consumed in great quantities near reaping time. I know a lot of Tower junkies have brewed their very own approximation of the drink, but I wanted to make more of a cocktail version, so no one has to break out the yeast and become a brewmaster to enjoy some Graf on this level of the tower. Drink some of this to wash down that Gunslinger Burrito or delicious Tooter Fish Popkin! You’ll be pleased with the result—I’ll set my watch and warrant on it.

SERVES 2–4

2 cups (475ml) apple juice

2 cinnamon sticks

2 tablespoons honey

2 1/2 cups (570ml) alcoholic ginger beer

2–3 shots of whiskey

1 In a saucepan, combine the apple juice, cinnamon sticks, and honey and bring to a boil over a medium-high heat, stirring occasionally.

2 Reduce the heat to medium-low and simmer, covered, for about 20 minutes.

3 Remove the apple-juice mixture from the heat, pour into a jug, and cool briefly, then transfer to the refrigerator until chilled.

4 When the juice mixture is cold, add the ginger beer and whiskey. Enjoy!

INSPIRED BY MASS EFFECT 2

SERRICE ICE BRANDY

Not only is this game backed up by a solid science-fiction universe, BioWare’s Mass Effect series has pushed the envelope of storytelling in video games. In Mass Effect 2, you resume your role as Shepard, who is now a war hero because of the events of the first game, and you

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