Fresh Approach Cooking

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You know that part of your yoga class....just at the end, when you are lying peacefully on the mat in corpse pose (do yoga pose translations rock or what.), eyes closed, breathing regulated, trying to empty your mind?

Yea. Well, my mind is pretty empty usually anyway. No need to take it to extremes. So, to prevent myself from getting any ditzier, I instead focus on lunch. Or dinner. Or whatever meal is next I should say.

And there on my mat, like a nursery-schooler gone mad, I start to ponder the contents of my fridge. And how soon I can peel myself up off of the floor and go eat.

All that bending and stretching builds a girls appetite!

I really do enjoy a post yoga snack...

And this is what I indulged in today.

Lucky me, right?

Wanna join the fun?

Well, to do so, let's just pretend that you heeded my call way back when, about trying your hand at making Duck Legs in this manner, when plump and juicy figs came back onto the scene...that would make following along with this post that much easier...since you would have said duck legs on hand, and would be ready for the next step.

It is the true spirit of Vinyasa indeed. Flow. Om.

And when you have your snack all made up, after about 1 minute of work, try it paired with some fine bread, a bottle of wine (should you be eating at a decent hour) or a bit of port...you cant beat it for taste. Its rich and sweet, heady and robust. A pefect foil to all that yoga business, I promise...

So try this my dears, and enjoy. (Can also be made with roast chicken. Mmm.)

2 duck legs, skinned and shredded, with fat
1/2 teaspoon minced rosemary
4 large, ripe figs or apricots diced
A nice pinch of pepper

Using a large knife, roughly chop all the ingredients together. Taste and adjust seasonings to your fancy. Serve room temp with bread or crackers.

Makes about a cup

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China has around 12 million cows producing 3 tons of milk each per year. The Chinese are estimated to consume about 18kg of dairy produce per capita. The Chinese Ministry of Agriculture has drawn up a new national standard on raw milk that will make testing for antibiotics in raw milk compulsory for dairy processors. Antibiotics are widely used by Chinese farmers in their dairy herds and there has been no regulation in place to restrict their use. A recent survey has shown that around 50 percent of milk products on the market contain antibiotic residues. In the U.S. and other countries, cows given antibiotics are typically withheld from the milk supply for some days and both farmers and dairy processors carry out routine testing for antibiotics, with serious penalties for those found to be selling milk containing residues.

Labels: Appetizer, Duck, Gluten Free