Nothing prepared me for the warm, lovely Nell Newman. And she’s not only a great cook, but she surfs too!
- Nina

Nina Simonds
“Nell’s charming and unpretentious manner (and her dedication to making the world a better place) is a testament to the ideals her parents seem to have instilled in her.”

Nell Newman’s Tip
“I love eating stuff out of my garden. When it’s tomato season, I love fresh tomatoes with olive oil and balsamic vinegar and basil and pine nuts.”
Hugo the Cat!

Hugo’s Tip
“Smitten”

NEW EPISODE: Eating Salt and Pepper Pretzels with Nell Newman

Nell Newman became one of the first pioneers to introduce the country to mainstream organic products that actually taste good. The daughter of renowned actors Joanne Woodward and Paul Newman, of “Newman’s Own,” Nell talks about how she convinced her Dad to let her start a branch of the company and help to create the product that became the number one organic snack food in America.

Watch Nell Newman

Who needs nut-loaf with yeast-gravy when you can have:
(Nell Newman’s) DAD’S FAVORITE CHOCOLATE ANGEL FOOD CAKE

“I always use organic ingredients whenever possible, but this cake is great with regular ingredients. It is light as air, low in fat, and very easy to make.”

More Episodes

Having dinner issues? Check out “Dinner Doctor Quick Meals”

Gossipy bit!

“Next month we SPOTLIGHT HEALTHY FOOD AND KIDS!”

Check out Nell Newman’s Website!

Nell Newman says: “I always use organic ingredients whenever possible, but this cake is great with regular ingredients. It is light as air, low in fat, and very easy to make. The trick is to prepare all the ingredients in advance.”

Preheat oven to 350 degrees.

Ingredients:
1 cup all-purpose flour
11/4 cups sugar
12 egg whites
1/2 tsp. salt
1 Tbsp. lemon juice
3 tsp. vanilla
11/2 3-oz. dark orange chocolate bars or 3 1.2 oz. Newman’s Own Organics Dark Orange Chocolate bars
1 Tbsp. orange rind

1. Grate 11/2 3-oz. or 3 1.2-oz. Newman’s Own Organics’ chocolate bars on a cheese grater.
2. Sift 1 cup all-purpose flour. Then sift flour three more times with 1/4 cup sugar and 1/2 tsp. salt. Sifting onto wax paper makes it easier.
3. Separate 12 egg whites (easily done by cracking egg into hand and allowing whites to run through fingers). Allow egg whites to reach room temperature (15 minutes). Beat whites until frothy. Add 1 Tbsp. lemon juice. Beat until soft peaks form. Sprinkle sugar lightly onto whites 1/4 cup at a time and continue beating at medium speed. Sift 1/4 cup flour/sugar mixture over whites and gently fold in by hand.
4. Add 3 tsp. vanilla and 1 Tbsp. grated orange rind. Alternate flour/sugar mixture and grated chocolate until incorporated. Make sure to fold in gently to avoid reducing volume of egg whites.
   Tip: “I find it best to use your hand, with your fingers spread, to fold in the ingredients. It’s more effective than using a spatula.”
5. Pour into clean, dry tube pan and bake for 45 minutes until lightly browned. Knife inserted into center should be clean when removed.
6. Remove from oven and invert pan. Allow to cool 1/2 hour to 45 minutes. Run knife around edges and center of tube to remove.

Serve with strawberries and lightly sweetened whipped cream or for real decadence serve with hot chocolate fudge sauce and ice cream.

Gary Vaynerchuck, Wine Library TV, twitters about us:

GArfield DID it UP ..WINE STYLE! http://tinyurl.com/2xe42x NICE WORK and I know wine and video!

Thanks Gary!

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Nina Simonds
“Wine is a great partner to food - they complement and enhance one another. But beer works too!.”

Sandy BlockSandy Block’s Tip
“When it comes to enjoying wine there are no rules - it’s all about pleasure.”

Hugo’s Tip
“Nina’s tried to teach me about wines, but I prefer toilet water. (When Nina’s not looking, of course!)”

Nina Says:
Sandy Block, who is a Master of Wine (a credential NOT MANY people in this country can boast), is not only INCREDIBLY knowledgeable about wine but is down- to- earth and FUN!! What better recipe for a Spices of Life program?? Especially since we feel that a knowledge and appreciation of wine is part of the “enjoyment of life” experience. Sandy not only provides some great tips about some of his favorite summer wines but he helps us debunk some myths about the “rules” that we have come to associate with wine. Sandy, in his articulate but diplomatic manner TRASHES them all. It’s a blast and what better fun than to sip and enjoy some great wines on a summer, fall, or winter’s day???

A Votre Sante or Gan Bei, as they say in Chinese which means “Bottoms Up”!!

Nina

NEW EPISODE: Wine Tasting Myths Exposed!

Sandy Block is one of only 22 people in the USA to be a Master of Wine. With a title like that we expected him to be wearing a black belt with a wine taster attached. Instead he arrived in a business suit. Of course since we are ALL about FUN at Spices of Life, the VERY FIRST thing I did was to ask him to take off his jacket and tie (and leave his pants on!)

This episode is all about summer wines and pairings. Sound snobby? NO WAY!! We not only taste some great wine, but Sandy debunks several wine myths and provides drinking tips for those lazy summer days when all you want to do is, well, DRINK AND EAT (without the pretension).

Watch Nina drink: Wine Tasting Myths Exposed!

Remember, don’t drink and drive and make sure you try these wines with your favorite summer dishes. I’ve included one of mine:

Nina’s Healthy and Delicious Recipes

TANDOORI CHICKEN ROLL-UPS
six servings

Indian cooks bake meats in a clay oven, called a tandoor but I find that a grill works beautifully. The yogurt-based marinade tenderizes and flavors the chicken and provides a cooling (albiet spicy) contrast to the cooked meat. This dish is also delicious with turkey and seafood. AND WINE!
*Sandy and Nina recommend a full-bodied white or a delicate red, but remember - there are no rules!

More Episodes

Having dinner issues? Check out “Dinner Doctor Quick Meals”

Gossipy bit!
“Stay tuned for an intimate interview with Nell Newman of “Newman’s Own.” Nell talks about her commitment to organics and discloses how she came to start the organics division of the company and turn down the job at “Chez Panisse.”

Read more »

six servings
Indian cooks bake meats in a clay oven, called a tandoor but I find that a grill works beautifully. The yogurt-based marinade tenderizes and flavors the chicken and provides a cooling (albeit spicy) contrast to the cooked meat. This dish is also delicious with turkey and seafood.

1 ½ pounds boneless, skinless chicken breast, trimmed of fat and gristle

Tandoori Marinade
mix all together
1 ¾ cups low-fat plain yogurt
2 ½ tablespoons minced fresh ginger
1 ½ tablespoons minced garlic
1 teaspoon dried red pepper flakes (or to taste)
1 ¼ teaspoons ground cumin
1 ¼ teaspoons dried oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper

Mint-Yogurt Dressing
mix all together
1 ½ cups whole milk yogurt
½ teaspoon ground cumin
3 tablespoons chopped fresh mint leaves
1 teaspoon salt, or to taste

18 flour tortillas, folded and wrapped in a damp cloth

1. Toss the chicken breasts in the Tandoori Marinade to coat and let marinate 30 minutes, or longer covered in the refrigerator.
2. Prepare a hot fire for grilling or preheat a gas grill. Arrange the meat 3 inches from the source of heat, cover, and grill the meat until cooked through, about 6 to 7 minutes per side, depending on the thickness. Remove from the heat and let cool slightly.
3. While the chicken is cooking, pour the Mint-Yogurt Dressing into a serving bowl and arrange the flour tortillas on a serving plate.
4. Cut the cooked chicken thin slices and arrange on a platter. To serve, arrange slices of chicken in a flour tortilla, spoon some of the dressing on top, roll up, and eat with your fingers. Serve with a side vegetable or a salsa.

Recipe from Dinner Doctor: Single Millie, Quick and Easy Episode

Serves 4

Assorted Vegetables:

Frozen broccoli, about ¾ pound
Frozen baby carrots, about ¾ pound

Lemon-Soy Dressing:

3 tbsp. naturally brewed soy sauce
3 tbsp. freshly-squeezed lemon juice
2 tbsp. chopped fresh dill, or cilantro, or other fresh herbs

Instructions:

1. Heat pan
2. Add veggies and heat through high heat
3. Add dressing and herbs and toss
4. Taste for seasoning and adjust if necessary

Recipe from Dinner Doctor: Single Millie, Quick and Easy Episode

Serves Four to Six

1 ½ pounds chicken legs and thighs

Barbecue Sauce

1 ½ cups bottled Italian salad dressing
2 tablespoons minced garlic
½ cup ketchup
2 tablespoons soy sauce

Directions

1. Mix the bottled dressing with the garlic, ketchup, and soy in a bowl and add the chicken parts. Stir to coat, cover with plastic wrap, and let the chicken marinate for several hours or overnight, if possible in the refrigerator.
2. Preheat the oven to 375 degrees. Line a cookie sheets with aluminum foil and arrange the pieces, skin-side up on the pan, spooning some of the marinade on top. Roast the chicken for about 45 minutes turning once or until deep golden brown. Remove and serve hot, at room temperature, or cold.

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