Boat Clubs in Southwest Florida

Love being out on the water, but don’t love the investment that is required to own your own boat?  Then consider joining one of SWFL’s boat clubs!  It’s a carefree way to enjoy the Paradise Coast and Gulf of Mexico.   All the maintenance is taken care of, and the boats are cleaned & gased up for you.  So all you have to do is show up, hop on and take off!  Cruise through the mangroves with the dolphins, anchor along the coastline for a dip, or head out into the Gulf to fish.

Baywater Boat Club, Bonita Springs

Freedom Boat Club, Fort Myers, Bonita Springs, Naples, Marco Island

Southwest Florida Boat Club, Marco Island

Mango Mania!

Did you know there are over 290 varieties of mango?

Although not native to the state, Florida is the largest producer in the U.S. of this tropical fruit.  Mango season runs May through October in the Sunshine State.

Gone for the summer?  Visit www.tropicalacressfarms.com to have mangoes shipped to you!

RECIPE:  MANGO LASSI
1 cup plain yogurt
1 cup ripe mango
½ cup milk or orange juice
1-2 tablespoons of honey

Combine ingredients in a blender.  Blend until smooth.
Serves 2.

Sea Turtle Nesting Season

Sea turtle nesting season runs May through October here in southwest Florida.

There are several types of sea turtles that nest in southern Florida, but loggerheads are the most common. Mature females will come ashore at night to lay clutches of up to 100 eggs every 10 days.

About 55-60 days later, babies emerge and find their way back to the sea.

If you are on the beach and see a marked nest… DO NOT DISTURB!

Craft Beer in Southwest Florida

Nothing pairs better with summertime than a nice cold beer.  And there is plenty on tap in Southwest Florida!

The Naples area has several great craft breweries.  Get your local brew on at these watering holes:
Naples Beach Brewery
RipTide Brewing
Momentum Brewhouse

VisitFlorida.com put together a southwest Florda beer crawl.  You can start in Naples and drink your way north to Sarasota.   Or you can create your own crawl using the Southwest Florida Brew Trail Map!

Quick Guacamole

Quick Quacamole

4 avocados, pits removed
1/2 small red onion diced
1 small tomato, diced
1/2 jalapeno, seeded & minced
1/4 cup cilantro, chopped
1 clove garlic, minced
Juice of 1 lime
Salt to taste

Scoop the avocado flesh into a mixing bowl.  Add the remaining ingredients.  Use a fork to mash the ingredients together to desired consitency. Serve guacamole with tortilla chips.

Khichari – a nourishing Ayurvedic lentil stew

I was first introduced to this dish years ago by my good friend Ilana Sobo, who is a clincial herbalist and Ayurvedic healer, and it immediately became one of my favorite things to make, and to eat.  Khichari is a traditional Ayurvedic meal that is often eaten for its nourishing, cleansing and rejuvenating properties.  The rice and lentils make a complete protein while the addition of veggies makes it a one-dish meal.  But the herbs and spices used in khichari are where the real healing power comes from.  The combination provides potent digestive aid, soothes inflammation, promotes circulation, is antiviral and antibacterial, and helps to break up and eliminate toxins from the blood and organs.  This is a basic recipe, so feel free to get creative with the addition of your favorite veggies.

Serves 4-6

Ingredients
1 cup red lentils
3 TBSP coconut oil or ghee
1 tsp whole cumin seed
1 tsp whole coriander seed
½ tsp black mustard seed
1 small onion, diced
1 carrot, diced
1 celery stalk, diced
2-3 garlic cloves, minced
1” knob of ginger, peeled & minced
1 tsp ground cumin
1 tsp coriander
1 tsp ground turmeric
¼ tsp ground black pepper
4 cups water or chicken broth
Chopped cilantro, garnish
Fresh grated coconut, garnish
Lime wedges, garnish

Instructions
1- Rinse the lentils several times the drain well.

2- In a medium saucepan, heat the oil over medium-high heat. Add the cumin, coriander and mustard seeds and toast for 2-3 minutes, until fragrant.

3- Add the onion, carrot and celery, garlic and ginger. Sauté for 3-5 minutes, until vegetables begin to soften.

4- Add the ground cumin, ground turmeric, black pepper and drained lentils. Stir well and cook for another 2-3 minutes to toast the spices and lentils.

5- Add the water and bring to a boil. Reduce heat to medium-low.  Cover and simmer lentils for 20-30 minutes, until tender.

6- Serve stewed lentils over rice. Garnish with chopped cilantro, shredded coconut, and a lime wedge.