It's Summer--Time for Chocolate Olive Oil Ice Cream

By Cal Orey,

The Writing Gourmet

Living in a tourist town has its ups and downs. Personally, I am an autumn gal and my mantra is "fall, fall, fall." I have been writing articles for mags getting ready for the season of gray skies, leaves changing colors, cooler air, crackling fires, warm sweaters and jeans, cozy comforters, and baking food. I know my choice of seasons will come again. But now it's time to chill and go with the flow of it all. Summer has arrived...

And that means it's time for less clothes, gardening, windows open--night and day--homemade lemonade and iced tea, seasonal fruits and vegetables, lighter eating--and cold, creamy ice cream. Chocolate is the flavor of flavors, naturally.

So, while I--Ms. Introvert--gets into the swim of seasonal change--tourist overload, no indoor spa pool/hot tub, noise with a capital N, warmer temperatures, crowded roads, the beaches and stores filled with kids 'n' parents--I crave feel-good chocolate to make it all feel better.

Here is a recipe from my book The Healing Powers of Chocolate (Kensington, 2010).

* * *

Chocolate Olive Oil Ice Cream

2 1/2 cups milk

1/2 cup Hershey's dark chocolate chips, melted

1 small orange in segments, banana, peach, or fruit of your choice

2 teaspoons vanilla

Pinch of sea salt

2 eggs (or 4 egg whites)

1/2 cup Marsala Orange Olive Oil

1/2 cup sugar

In a blender add all ingredients; blend until smooth. Pour into an ice cream maker; follow manufacturer's directions. The olive oil is a substitute for unhealthy fat.

Source: Gemma Sanita Sciabica

One more thing. I know tourists love Lake Tahoe and locals love tourists for self-preservation. But many residents do look forward to off season--me for one--because of its quietude. It is a challenge to write a book and stay focused while so many people are away on vacation or here playing in our resort town. But I can do this--with ice cream and swimming in a new, improved place (it's a secret) and did I say ice cream? Three little months. "Fall, fall, fall."

Breakfast at Callie's

By Cal Orey, The Writing Gourmet

Indeed, breakfast is a time to enjoy healthful and indulgent foods to provide energy and fullness for the rest of the day. It's a leisurely time for me, these days, especially when the weather forecast calls for snow, rain, and thunderstorms in the upcoming days around the sierras as we near June. The way I see it, the chilly air and gray skies will keep some tourists away in town--and give me more time to enjoy some of my fave nesting mountain hobbies: Making a fire, swimming in an indoor pool, watching films while working on my new book, baking, and, cuddling up in the mornings with the boys--Simon, Seth, and Kerouac...

Every morning after I let my canine duo outdoors and feed them, I sneak back to bed with my breakfast: fresh fruit, and often, chocolate in many forms--from nibs in my granola to organic chocolate milk in my cup of Joe. Truly, chocolate is a wonderful way to start out your day with a taste of health and indulgence...

In my book The Healing Powers of Chocolate, Chapter 10, "A Cuppa Coffee and Chocolat" I provide ways coffee is good for you as well as special coffee recipes, from Basic Latte to a Mocha. Teaming both chocolate and java is not only pairing superfoods--it's two treats that'll fill up your tummy, and warm up your heart and soul, time after time like the unforgettable classic film "Breakfast at Tiffanys".

Chocolate Oatmeal Walnut Muffins

* * *

1 cup quick-rolled oats

1 cup buttermilk or sour milk

1/2 cup vegetable oil

2/3 cup light brown sugar

1 egg

1 teaspoon vanilla extract

1/4 cup HERSHEY'S Cocoa

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup coarsely chopped walnuts

3/4 cup all-purpose flour

Powdered sugar (optional)

1. Heat oven to 400 degrees. Grease or line muffin cups (2 1/2 inches in diameter) with paper bake cups.

2. Stir together oats and buttermilk in small bowl; let stand 20 minutes.

3. Stir together oil, brown sugar, egg and vanilla in large bowl. Add oats mixture, stirring well. Stir together flour, cocoa, baking powder, salt and baking soda. Add to oats mixture, blending until moistened. Stir in nuts. Fill muffin 2/3 full with batter.

4. Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. Removed from pan to wire rack. Sprinkle muffin tops with powdered sugar, if desired. Serve warm or cool. About 14 muffins.

(Source: HERSHEY'S is a registered trademark. Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company (C) The Hershey Company)

[Excerpt from The Healing Powers of Chocolate by Cal Orey (Kensington, 2010)

Happy Chocolate Debunks Chocolate Blues Study

By Cal Orey, The Writing Gourmet

"I strongly doubt that chocolate includes depression or interferes with recovery from depression...If either idea were true, this would long ago have become obvious given the ubiquitous use of the substance over the last 500 years."

-- Dr. Lorrin Koran, professor emeritus of psychiatry and behavioral science, at Standford University School of Medicine

Today a new study is being circulated on the Internet. OMG! Chocolate is linked to depression? No way. The research is sketchy, at best. The researchers at the University of California report depressed people eat more chocolate. What's more, reporters--the bittersweet study is being picked up by major newspapers from coast to coast--are claiming that the authors aren't quite sure how the two are connected. Huh? Yet, one expert doubts that chocolate makes people depressed. Ditto. These anti-chocolate Golden State researchers need to pick up a copy of my book The Healing Powers of Chocolate...

Here, take a peek at just a few of these feel-good compounds that work wonders if you're feeling good or not:

* Amandamide: Touted as the "bliss chemical," it occurs naturally in the brain and when released to our brain receptors can provide good feelings.

* Endorphins: Dark chocolate, like exercise, helps release endorphins, natural painkillers in your body that act on the nervous system to alleviate pain.

* PEA: Another brain chemical known as the "chocolate amphetamine," can increase blood pressure and feelings of excitedment and alertness. It also has been called the "love drug" because it can mimic feelings of falling in love.

* Serotonin: This is another brain chemical that can make you feel happier. It is a compound in chocolate that can provide a calming effect.

* Tryptophan: This essential amino acid may react like mood-boosting, calming serotonin, helping to alleviate feelings of anxiety and stress.

The bottom line: It's these feel-good compounds (and minerals, vitamins, and good for you disease-fighting antioxidants) in chocolate, including Hershey's dark chocolate (with its antioxidant seal) that I consume in moderation that make my day. Depressed? Nope. Do I overindulge in chocolate? Nope. I don't get this study. My vote is for a redo. In other words, it should be back to the drawing board because this research doesn't stack up to the known mood-enhancing compounds and its feel-good effects that have been proven to work in chocolate.

One more thing. When I was treated to a four star hotel chocolate bubble bath paired with two homemade dark chocolate truffles, was I depressed? Uh, no! Did I crave more chocolate after savoring the two chocolates? No way. I was in Chocolate Heaven. My sweet cravings were totally satisfied with the good stuff--no desire to eat sweet junk food.

P.S. Today, before I swam I ate one Lindt chocolate truffle (60% cocoa content). Later, after I walked the pooches and before the radio show which I touted chocolate's feel-food powers, I ate another truffle. Calories: about 150. Was I depressed? I don't think so. But this study on chocolate linked to depression is depressing me. It's time for a piece of chocolate! Oops. Does that mean this one study rings true?

Mountain Comfort Food--Chocolate 'n' Peanut Butter

By Cal Orey, The Writing Gourmet

The world is going through mega growing pains and I'm feeling it. A lot. I wish I could give every politician and each person around the world comfort food to get through the chaos and social unrest. Homemade cookies and milk could work. At least we'd have golden silence for a few minutes...

Right now I'm watching Food Network; I've had a superb swim and hot tub (minus tourists); the pups are walked--it was cold outside but they didn't care. It sounds like I'm in a relaxing mode but the weekend promises to be a work-related one as long as "The Great Recession" and soaring health care costs are still in the works.

On the topic of health, I found the perfect recipe in my book The Healing Powers of Chocolate--still reviewed on MSN Health & Fitness homepage. After all, dark chocolate is a good food as is peanut butter (both contain good fat). And chocolate and peanut butter are not only good for you (in moderation) but they are old-time favorites. The other night I watched Parent Trap and the girls both liked eating Oreo cookies dipped in peanut butter. Perhaps that's why I have these two foods on the brain.

What's more, at Lake Tahoe we're still enduring the springtime "hump month" and it's chilly outdoors with NOAA reporting potential snow next week. Baking cookies seems like a comforting thing to do. And yes, the heat is on and the dogs are cuddled up. Baby it's cold outside (again)...It snowed last night but melted by afternoon. Cookie time!

Peanut Butter Chocolate Cookies

* * *

1 cup peanut butter

1/2 cup King Arthur White Whole Wheat Flour

1/2 teaspooon baking soda

1/2 cup sugar

2 tablespoons Marsala Olive Oil

1/4 teaspoon salt

2 eggs

3/4 cup Hershey's chocolate chips

1/2 cup roasted peanuts, chopped (if desired)

* * *

Preheat oven to 350 degrees. Lightly grease 2 cookie sheets. In mixing bowl stir together peanut butter, flour, baking soda, sugar, olive oil, salt, and eggs. Add chocolate chips and peanuts. With moistened hands, roll 1 teaspoon at a time into balls. Place 2 inches apart on cookie sheets. Bake until cookies are golden and puffed, 12 to 14 minutes. Bake 5 more minutes on sheets; transfer onto cooling rack and cool completely. Serves 30-34.

(Source Gemma Sanita Sciabica)

So, as I, and countless others work or play this weekend, for pre-Easter holiday season, I recommend feel-good dark chocolate (at least 60% cocoa content), all natural peanut butter, and/or these cookies to give you a bit of pleasure. The world's problems (much like Pandora's Box) will still be there on Monday. But as our mom's told us when we were kids: "This too shall pass."

Let's Have a Chocolate Fest!

By Cal Orey, The Writing Gourmet

Yesterday, I was a radio guest on the Donna Seebo Program. This charming host read a poem I used in my new book The Healing Powers of Chocolate. The poem is moving and she read it with conviction. It was a good moment and it touched me...

The author of the chocolate poem is geologist Jim Berkland. Thus, I called him this morning and shared the news. After all, I am his biographer for the book The Man Who Predicts Earthquakes. And, he has been a dear friend and mentor to me (a surrogate father type of figure in my life) who I've known for more than 20 years. Our bond is dogs (this was a great link between my late dad and me), cats, quake predictions, earth changes--and more--including chocolate.

I recall during a past book tour, we were en route back to Lake Tahoe from Reno's Barnes and Noble bookstore, and we both wanted to stop at The Chocolate Factory. They closed their doors one minute before we got there and did not open them to us--two devout chocolate lovers. It was their loss--we would have spent a more than less. So, I want to share his timeless chocolate-related poem with you.

Chocolate Sampler

Dark chocolate I like a lot;

Milk chocolate's too tame.

It's not like when I was a tot

And ate sweets with no shame.

Then chocolate chips could pass my lips

As fondly as a kiss;

Hot cups of cocoa in sweet sips

Produced a state of bliss.

A scuffle for a truffle would

Endanger a loss of a friend.

I ncer could eschew a chew

Or carmelic blend.

They say The Olmecs harvested the bean

And treasured it to no end.

Columbus brought it to the Queen

To start a royal trend.

The nectar would be taxed so high

The peasants could not pay

Nobility would shut their tea

For cocoa every day.

Now Single-Origin's the prize

For devotees I've heard;

The Swiss and Swedes would say likewise

Since they have gotten word.

There's Baker, Hershey, Lindt and all

Competing with the best;

I savor competition's call...

Let's have a chocolate fest!

In The Healing Powers of Chocolate, accepted by The Good Cook Book Club (I include more than 50 recipes from well-known chocolatiers, chefs, cookbook authors, and Hershey's.) Today, I made homemade fudge and used Ghirardelli chocolate chips (60% cocoa content). Instead of walnuts I chose almonds, almond extract, and European style butter, and fresh half and half organic milk. It is a spin-off of the French Silk Fudge created by the National Confectioners Association. Yes, I am happy with the different taste with fresh changes. It's made my day complete.

Today, after a to die for swim (the pool was empty) and a rejuvenating private hot tub (again), I sold a chocolate book to a chocolate lover. And, I found the complete Healing Powers series in the gift shop at the resort hotel. (It sold out before Valentine's Day.) All in all, it is a good day for a dedicated chocolatarian at heart.