Simply Healthy

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November 26, 2012

Tiny cranberries play a big part in holiday meals. Although those tart, ruby red berries fit perfectly into the season’s color scheme because of their vibrant red hue, they aren’t just for the holidays. Full of antioxidants and other disease-fighting properties, this superfood should be part of our diets year round.

Cranberries contain special antioxidant compounds called proanthocyanidins, or PACs, that help prevent harmful bacteria from adhering to cells in the body, particularly in the stomach, mouth and bladder. While it has not been proven that cranberry juice can treat an active infection, it is helpful in preventing not only bladder infections, but also stomach ulcers and dental diseases.

Because they are so rich in antioxidants, cranberries have been shown to reduce the risk of some cancers, including breast, lung, prostate and colon cancer as well as other chronic conditions.

Cranberries are also a good source of vitamins C and K, plus phosphorus and fiber. Another notable health benefit includes lowering bad cholesterol (LDL) while raising the good (HDL). Keeping cholesterol in check can also lessen the risk of heart attacks or strokes.

So go ahead and enjoy cranberries this holiday season and in the year to come. Your body will thank you.

Cranberry Salsa

1 (12 oz.) bag fresh cranberries
1 tbsp. minced purple onion
2 serrano peppers, seeded and minced
1/4 c. chopped fresh cilantro
1/3 c. agave or honey
2 tbsp. fresh lime juice
Grated zest of 1 large orange

Combine all ingredients in a food processor. Pulse until finely chopped. Makes about 2 1/2 cups.

The Buzz: Capp’s BBQ

By

Brian Schwartz

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November 26, 2012

Capp’s isn’t fancy. It has knotty pine walls, lots of framed sports memorabilia and a collegiate ambiance; after all, TU, where owner Capp Crowder once played football, is just down the block. But fancy is the last thing you’d want a barbecue joint to be. What you do want is what you’ll find at Capp’s: hearty food and a hearty welcome. Capp’s offers variety heretofore unheard of in barbecue places. Sure, you’ll find the usual standbys, including tasty, tender brisket that’s been lovingly smoked for 14 hours, and sides highlighted by a tangy, vibrant coleslaw and okra fried golden-brown. But there’s also fried catfish, crunchy and fresh, good enough to rival any you’ll find in Tulsa. Impossibly huge baked potatoes, seasoned with barbecue rub, are piled high with cheese, sour cream and a choice of meat. Sandwiches are stars here, including the Cappwich, a soft bun heaped with juicy brisket, bologna and hot links. Or, if you want more traditional barbecue fare, order a whole rack of ribs, which come to the table glowing like burnished mahogany. 2604 E. 11th St., Tulsa. www.cappsbbq.com

Faves: Gabriella’s Italian Grill

By

Jami Mattox

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November 26, 2012

A warming, wood-fired oven, red-checkered tablecloths and a large variety of wine – stepping into Gabriella’s is like stepping into the kitchen of the Italian grandmother you never had. The expansive menu at Gabriella’s can be overwhelming; but stick with it, order what sounds best, and you won’t be disappointed. A variety of fresh-made pastas, wood-fired dishes and pizzas are all tempting, as are the luscious, hearty soups and crisp salads. A chef’s favorite, the Rib Eye Fiorentina, is a juicy cut of steak rubbed with Italian spices, grilled to order and served with green beans and red potatoes. Diners may choose their steak from Gabriella’s Italian market. Hearty seafood fare, including Cioppino Stew and Shrimp fra Diava, are fresh and served in bold sauces. 1226 E. 63rd St., Oklahoma City. www.gabriellasokc.com

People With Style

By

Staff

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November 26, 2012

When Oklahoma City entertainment mogul and entrepreneur David Box was in second grade, at his mother’s behest, he entered a fashion show and won. “I didn’t do anything to win,” he recalls. “We just went shopping. I’ve learned over the years that it isn’t the cost of the garment that makes an item cool. Price doesn’t equal style.”

Box learned a valuable lesson. An expensive garment or accessory may not necessarily be stylish, but sometimes it is; on the flip side, a second-hand steal can turn a vanilla outfit into something fashion-forward.

The 13 individuals in the following pages represent these principles. From high-end to vintage, casual to couture, they represent style in Oklahoma. For some, like wardrobe stylist Chris Hill, style is a matter of vocation. For others, like art gallery owner Royce Myers, they are expected to “dress the part.” And still for others, like medical student Julie Martin, fashion is a way to express herself outside of scrubs and the classroom.

From monkey fur jackets to neon yellow pants, sexy red booties and vintage Stetson hats – not to mention black diamond necklaces and Louboutins aplenty – these people with style represent the best of fashion in Oklahoma.

Christina Fallin

Keith Meeks, MD

NeMar Noulles

Chris Hill

Anu Bajaj, MD

Julie Martin

Joshua Powell, MD

Kim Henry

Royce Myers

David Box

John Cary

Marquay Baul

Teri Pierce

A Gift of the Season

By

Sasha Martin

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November 26, 2012

Ever since I was a little girl, poised with wonder under the glittering Christmas tree, frankincense has captivated me. My brain could never quite grasp what on earth frankincense was or why it was so special, but that didn’t stop me from dreaming of the magical era when a gift of frankincense was as beloved as gold. In fact, the mystery only made it seem more special.

Then, thundering in from the far reaches of Oman, on the Arabian Sea, comes frankincense ice cream – a glorious mystery in itself. Each nibble is creamy and sweet. Thanks to the frankincense oil lurking within, the ice cream has an alluring bite of pine, sweet ginger, orange zest and foggy twilight smiles. The unusual and seductive flavor compelled me to look further into this wondrous ingredient. It turns out frankincense is resin, a.k.a. dried sap, from the boswellia tree. The highest quality flows creamy white and is called luban, meaning “milk,” although the color can vary from soft yellow to rich amber or even luminous green. It just depends on the season.

While you can find ice cream with sprinkles of frankincense resin on it all over Oman, the ice cream I offer today seems to have been popularized by a woman named Trygve Harris. Her scoops draw Omanis and foreigners alike. While you can get lost in wisps of frankincense ice cream any time of year, I’d highly recommend serving generous bowls during this holiday season, when the crunch of snow and pine surrounds you and your heart is filled with the holiday spirit.

Frankincense Ice Cream

2 1/2 c. milk
1 1/2 c. heavy cream
10-15 drops 100 percent pure frankincense oil
(boswellia sacra), available at health food stores
1 c. sugar, divided in half
3 egg yolks

First, whip three egg yolks with a 1/2-cup of sugar until pale yellow and thickened. Meanwhile, heat up the milk, cream and remaining sugar in a medium pot. Slide off the stove right before it reaches a bubble and whisk the hot liquid, a little at a time, into the egg mixture. Return to medium-low heat and cook until thickened and the velvety mixture coats the back of a spoon. Whisk in the frankincense drops to taste, and strain. The oil will want to separate, so move quickly to incorporate it. Chill the mixture in an ice bath or overnight in the refrigerator. Churn in an ice cream maker, according to manufacturer’s instructions.

Sasha Martin is cooking one meal for every country in the world. Her picky husband and baby girl are along for the ride. Join the adventure for recipes, reviews and more at www.globaltableadventure.com.

EDITOR'S NOTE: Frankincense is eaten sprinkled on ice cream, cooked into pastries or chewed like gum and consumed for medicinal purposes throughout much of southwest Asia and northeast Africa. However, it is not approved for human consumption in the U.S. If you do decide to give it a try, you should only use 100 percent pure boswellia sacra essential oil. Alternately, you could flavor this ice cream with other spices that evoke the season, such as cinnamon, clove, juniper or ginger.