When you think about “tasting” you may think it only applies to wine. Not so – and we proved it at Cancer Wellness at Piedmont last week. A fun group participated in a 5 course tasting, and appreciated not only the food and drinks, but Angela’s Mindfulness direction. It was so interesting to receive feedback from the participants. We asked that everyone try each pairing, whether or not they would typically drink wine or green tea or coffee. The quiet observation of Mindfulness allowed them to really taste the pairings, and the food and drink interacted and even brought out the flavors or amplified the tastes of the food.

If you didn’t get a chance to attend, here are the recipes and drinks we enjoyed together.
Seared Scallops with Avocado Tomato Cucumber Salsa Water With Cucumber ¼ Cup Finely Chopped Cilantro 4 TB Olive Oil, Divided 2 TB Lemon Juice ¼ Cup Chopped Green Onions, Green Parts Only 2 Hass Avocados, Chopped 2 Large Ripe Tomatoes, Seeded and Chopped 1 European or Hothouse Cucumber, Peeled, Seeded and Chopped Kosher or Sea Salt and Freshly Ground Black Pepper to Taste 2 LBs Large Sea Scallops Finely Chopped Cilantro for Garnish Step One
Combine the cilantro, juice, olive oil, onions, together in a large bowl. Gently fold in the avocados, tomatoes and cucumbers and season with salt and pepper. Set aside. Step Two
In a large skillet, heat the oil. Season the scallops with salt and pepper and cook over high heat until browned outside about 2 minutes per side. Remove from the skillet and serve topped with the salsa and cilantro. Sparkling Wine Vinaigrette Salad
Botter Prosecco or Sparkling Water 1 Cup Extra Virgin Olive Oil
¼ Cup Champagne Vinegar
½ Cup Cava
½ Tsp Emulsifier*
Kosher or Sea Salt and Freshly Ground Pepper
Pinch of Sugar Place all ingredients in a jar and shake – or whisk in a bowl. Serve on top of field greens. *Emulsifiers for Salad Dressing Include Dijon or other mustard, egg yolk – pasteurized, mayonnaise, miso, goat cheese or cream cheese if you are using a blender.
Orange-Rosemary Green Tea Chicken

 Matcha Blend Green Tea 6 Green Tea Bags 
 4 Large Boneless Skinless Chicken Breasts
 3 Large Navel Oranges
 1 Large Red Onion, Coarsely Chopped 2 TB Olive Oil, Plus more for cooking 1 TB Chopped Fresh Rosemary, Plus more for Garnish 1 TB Grated Fresh Ginger Kosher or Sea Salt and Freshly Ground Black Pepper to Taste 2 – 4 TBs Honey to Taste 4 Green Onions, Thinly Sliced, Green Part Only
 Step One Steep the tea bags in one cup water for 10 minutes.
While steeping, cut the chicken in half horizontally and set aside.

 Step Two Zest and juice the oranges and place in a large zippy bag. 
Add the 2TB of olive oil, rosemary, ginger and onion. Add the tea, and mix well. Add the chicken, and let marinate at least 6 hours, preferably overnight. Remove the chicken from the marinade, reserving 1 cup, and discard the rest. Step Three When ready to cook, remove the chicken from the marinade and sprinkle with kosher salt and freshly ground pepper to taste.

 Heat olive oil in a large cast iron (or grill) pan on medium high heat. Remove chicken pieces from the marinade, wiping off excess marinade. Working in batches, cook the chicken pieces for 3- 5 minutes on each side. Step Four While the chicken is cooking, add the reserved marinade to a small saucepan. Add the honey and bring to a boil. Simmer for at least 5 minutes, or until the liquid begins to reduce. Remove from the heat and puree the reserved, cooked marinade in a blender or food processor. Step Five Top the chicken with the orange tea sauce and garnish with chopped rosemary.
Basmati Brown Rice and Mushrooms Yealands Pinot Noir 3 TB Olive Oil, Divided 8 oz. Crimini Mushrooms, Sliced 5 Green Onions, Thinly Sliced, Divided Kosher or Sea Salt and Freshly Ground Black Pepper to Taste 4 Garlic Cloves, Grated 1 TB Balsamic Vinegar 1 Cup Brown Basmati Rice 1 Cup Light Chicken Broth 1 Cup water 1 TB Lemon Juice Step One Preheat the oven to 350F. In a medium skillet, heat 2 TB of the olive oil. Add the mushrooms and all but 2 tablespoons of the green onions, and season with salt and pepper. Cook over moderate heat, stirring occasionally, until any liquid from the mushrooms has evaporated and the mushrooms are browned, about 8 minutes. Step Two Add the garlic and the remaining TB of olive oil and cook over moderately high heat and stir for about 1 minute. Stir in the vinegar and rice, then add the stock and water and bring to a boil. Step Three Season with salt and pepper and place the rice into a non-stick sprayed baking dish. Cover with foil and bake for 45 minutes, or until the liquid has been absorbed and the rice is tender. Let the pilaf stand, covered, for 10 minutes. Step Four Squeeze the lemon over the rice and fluff with a fork. Taste for seasoning, and garnish with the reserved 2 TB of green onions to serve.
Chocolate Walnut Cake Decaf Caffe Verona 8 Large Eggs, at room temperature 1 Cup Sugar, divided 1/2 Cup Packed Dark Brown Sugar 1 ½ Cups Toasted Ground Walnuts* (about 2 cups walnuts) 2 Tsp Vanilla 6 TB Whole Wheat Pastry Flour (or Rice Flour for a Gluten Free Cake) 1/3 Cup Cocoa Powder, Sifted ½ Tsp Salt ¼ Tsp Cinnamon 1 Cup Whipped Cream ½ Cup Toasted Walnut Pieces for Garnish Step One Preheat oven to 375 F. Lightly oil and flour, (or use Bakers Joy) a 9-inch springform pan, tapping out any excess flour. Divide the eggs as follows: 2 whole eggs plus 2 yolks in one bowl (reserve the other 4 yolks for another use) 6 whites in a bowl of the electric mixer Step Two Beat the egg whites with an electric mixer at high speed until foamy. Add 1/3 cup sugar and continue beating until soft peaks form. Set aside. Step Three Clean and dry the beaters. Place the bowl of whole eggs/egg yolks in the mixer bowl and add the brown sugar and the remaining 2/3 cup granulated sugar. Beat with the mixer at medium speed until thick and light in color, about 3 minutes. Beat in the nuts and vanilla until combined. Then beat in flour, cocoa powder, salt and cinnamon. Step Four Remove the bowl from the mixer. Fold in 1 cup of the beaten whites with a rubber spatula until smooth, then fold in the remaining whites, just until incorporated (some white streaks may still be visible). Gently pour the batter into the prepared pan. Step Five Place the pan in the oven and reduce heat to 325F. Bake the cake until set and puffed about, 40 to 45 minutes. Transfer to a wire rack and let cool completely, about 2 hours. As it cools, the cake will deflate and shrink away from the sides of the pan. Step Six Run a knife along the inside, and remove the pan’s side. Release the cake and transfer it to a serving plate if desired. Cut the cake and serve with the port whipped cream, and garnish with the toasted walnuts. FAST FOOD FACT To toast the walnuts, spread them on a baking sheet and set your timer for 7 minutes. Bake at 350 F, checking on them after 7 minutes, and again at 9 minutes. At 10 minutes remove them from the oven. Let the nuts cool, and then grind into a coarse meal in a food processor or blender.

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