Have you heard of the latest craze in coffee? It's cool.

It's the process of steeping course ground coffee in room temperature or cool water. Not brewed with heat like traditional coffees, this cold "brewed" coffee soaked for about twelve hours, or overnight, results in a naturally sweeter, lower acid coffee.

This is good news for us bariatric patients because lower-acid means it's gentle on the digestion and safer for our smaller stomach "pouch". 

Cold brew coffee originated in Japan when it was introduced by Dutch traders from Indonesia in 1609. For this reason it is known as Dutch coffee. This process known as cold brewing, cold pressed, or cold drip coffee produces a coffee concentrate which is growing in popularity in the U.S.

All you need to make this "cool" coffee concentrate is course ground coffee, room temperature or cool water, a fine-mesh sieve, a paper coffee filter, or a filtering cloth such as cheesecloth, and a container—which can be anything from a jar to a French press carafe.

The ratio for making cold brewed coffee is roughly 1 part coarsely ground coffee to 4.5 parts water. After the coffee has steeped for 12 hours, it can be filtered through a kitchen sieve (or French press) and then a second time through a more fine-screened cloth such as cheesecloth or a paper coffee filter. The grounds are discarded as usual.

This concoction makes a strong concentrate which can be stored in the refrigerator and used for about two weeks. For drinking, the concentrate is diluted to a ratio of 1 part concentrate to 3 parts water or milk—to taste and can be enjoyed at fridge-temp, room-temp or served over ice.

For bariatric patients, finding a lower sugar milk, such as unsweetened almond milk, would be a lighter way to enjoy this "cool" low acid coffee. It's the coolest coffee ever!

Yes, you can. You have many more miles to go.

Photo credit: Kelly Moore

Not long ago my husband and I were invited to have dinner with friends. I was introduced to roasted fennel for the first time. I thought it would taste like licorice and I wouldn't like it. But as it turned out, it doesn't taste like licorice and.... I loved it.

Fennel is so easy to prepare. It can be eaten raw or cooked. I cut the bulb into slices and roast it with a little olive oil, a little salt and pepper and a little thyme (either ground or whole). Bake at around 400 until caramelized and tender.

I use save the top of greens for garnishing baked fish.

Give it a try—you just might be surprised. Yes, you can. You have many more miles to go!

Of all the things you could dream to do with avocados, I bet you would never think to try making chocolate mousse—but this one is worth consideration. There are many variations, but this is a simple treat.  

Chocolate Avocado Mousse

2 very ripe avocados, peeled and pitted
1/3 cup chopped bittersweet chocolate, melted
1/4 cup unsweetened cocoa powder
1/4 cup honey (substitute Stevia to taste)
3 tablespoons almond milk
1 teaspoon pure vanilla extract
pinch of salt

Citrus Salad Marinade

• 2 TBsp apple cider vinegar
• 2 TBsp fresh squeezed lemon juice 
• 2 TBsp fresh squeezed orange juice
• 1 TBsp fresh squeezed lime juice
• 1 tsp McCormick mediterrian spiced sea salt
• 2 packets of Stevia or Stevia to taste

This dressing is great over shrimp. Apples make a sweet addition to any salad. 

Old Bay and Dill Dressing

• 2 TBsp lemon juice (fresh squeezed)
• 2 TBsp apple cider vinegar
• 2 TBsp chicken or vegetable broth
• 1 tsp old bay seasoning
• fresh dill minced or 1 tsp dry dill
• salt and pepper to taste
• stevia (if desired)