Page 38 December 2011 Andrea Barkley’s protein shakes go from the blender into elegant stemware. These aren’t your usual gym’s protein shakes By Jessica Abercrombie When Andrea Barkley isn’t climbing volcanoes in Central America or dancing the night away on the beaches of her favorite island in the Philippines, she thrives as an Arcadian private cook and personal trainer who recently authored Moan Out Loud Protein Shakes . An advocate for natural foods and holistic living, Barkley dabbled in the art of creating protein shakes using organic ingredients to make powder-free liquid meals. “Getting fi t doesn’t have anything to do with eating egg whites and spending 10 hours at the gym,” she said. “These shakes are so nutritional and they are completely natural.” In her recipe for Chocolate Pumpkin Pie Protein Shake, Barkley blends ingredients like cottage cheese, pureed pumpkin, cocoa powder and stevia, a natural sweetener, to produce a rich, mahogany- colored beverage. She reaches for elegant stemware before serving her fall-inspired creation. “I serve my shakes in wine glasses,” she said. “Protein shakes are always served in a big, ugly plastic cup, but why serve beautiful food in an ugly glass?” The Pink Hulk, as some of Barkley’s clients fondly refer to her, said she didn’t live an active lifestyle until she was in her early 20s, when she met her boyfriend at the time and gained “20 pounds of love fat.” Now, Barkley frequently laces up her sneakers, grabs her water bottle and runs to her local gym. She said she cranks up her music, which shuf fl es through tracks ranging from the Foo Fighters to Usher, and zones out while focusing on her workout. “It’s almost spiritual,” Barkley said. “After a workout I feel accomplished and happy and I’m usually smiling. CHOCOLATE PUMPKIN PIE PROTEIN SHAKE 1/2 cup cottage cheese 2 eggs 1/2 cup pureed pumpkin 3 tbsp. cocoa powder 1 tsp. cinnamon 1 tsp. pumpkin pie spice 1 tsp. vanilla 6 scoops of stevia 1 big pinch of quality salt 1 cup of ice Blend for 3 minutes. “I love the way it makes me feel.” Barkley said she shares the same energetic passion with her clients, who range in ages from 9 to 85 and are about equally divided between men and women. “I have done it all,” she said. “I have been to birthday parties, and school plays, but it’s really important for me to have a great relationship with my clients.” Fostering fruitful relationships has allowed Barkley to gain the support of her clients while she embraces her inspiration to live an active life by traveling the world. Barkley, who has lived in Arcadia since 2005, said she visits new countries each summer, spending weeks at a time traveling. “I love waking up each day doing different things, seeing something new and trying new activities,” Barkley said. “I recently trained with a group of men in Belize. “What better way to learn a culture than by participating in their sport or activity?” THE CHRISTMAS DINNER OF YOUR WISHES WITHOUT THE DIRTY DISHES. FOR DETAILS, CALL 480.850.7777 TALKINGSTICKRESORT.COM · CASINOARIZONA.COM Proudly owned and operated by the Salt River Pima-Maricopa Indian Community. ©2011 Casino Arizona Open Christmas Day from 10am–9pm $42.95/person Open Christmas Day from 10am–9pm $24.95/person ’Tis the season to enjoy a holiday meal like none other at Wandering Horse Buffet inside Talking Stick Resort or The Eagles Buffet at Casino Arizona. “Imitation is the sincerest form of fl attery.” – Charles Caleb Colton deluxburger.com 3146 e camelback road 602.522.2288 ★★★★ 4-Star “Review” - Barbara Yost, The Arizona Republic 3154 e camelback road (just east of delux) 602.522.6255 revoburrito.com Now Serving Beer & Margaritas

Page 39 December 2011 of extra virgin olive oil, I liked his straight forward culinary style. But my attention goes mainly to perfectly balanced venus clams and spicy Italian sausage chilies, garlic, broccoli rabe, tomatoes and herbs. The pastas are excellent, too. The handmade Pappardelle with squash, garbanzo beans, tomatoes, herbs, ricotta cheese are probably one of my favorites, but I could also suggest the Tapparelle with escarole, fennel sausage, chilies, and pecorino cheese. Places Continued from page 35 Equally balanced, the black Tagliolini with shrimp, mussels, clams, calamari, tomatoes and bread crumbs. A dish that easily reminded me of the days I spent in Sicily this summer. In a sea of Italian restaurants, Cuoco Pazzo feels very personal. That’s because DeRuvu together with Mario Rana Jr., front-of-the-house manager and also business partner, are involved in every aspect. The dining room is simple with no fuss. This is a place where you come for the food, not for the environment. The service, if most of the time attentive, sometimes lacks professionalism and attention to little details, something that I hope DeRuvu will be able to work out as he goes. For a light secondo, or main course, you can’t beat a moist roasted Ossobucco with heirloom bean ragu, local fall greens, pork jus, saffron and pea arancini. The tender belly “pork chop” cabbage, apples, roasted pumpkin, pepitas and pork jus are fi rst rate. For dessert, stick with the simplest, such as a trio of gelato. More complicated desserts are not the kitchen’s strong suit. “Cooking is a state of mind, combining all elements of creating dishes that made one feel like they are at home, or could transport them back in time to appreciate dishes that were harvested locally and created by combining great technique with unbelievable ingredients,” DeRuvu said. “This place is all about a rebirth of art of eating. Simple, good, and thoughtful. A renaissance for Scottsdale, without the corporate feel.” Cuoco Pazzo is just what it’s supposed to be: an Italian neighborhood restaurant from a chef-owner cooking with pride and attention in his own place for the fi rst time Prices are moderate, service is friendly. Opening your own place in this economy is a bold move, but I think that, after DeRuvu works out a few kinks, this is one restaurant that will make it. LA RIBOLLITA 2 stalks kale 3 ½ oz. savoy cabbage 1 ¾ oz. carrot 1 ¾ oz. onion 1 ¾ oz. spring onion 3 ½ oz. celery 4 sprigs parsley 4 leaves of basil 3 ½ oz .tomatoes 1 pinch mint 5 oz. cannellini beans water to taste 4 slices bread In a crock pot (the best would be a large “olla” – a crock jar) brown the onion and spring onions, previously sliced, in oil. Add the celery and carrot, previously sliced, allow all fl avors to blend, then add the tomatoes, seeded and cut into pieces, cabbage and savoy cabbage, basil, mint and parsley, all chopped, season with salt and pepper to taste. Meanwhile cook the beans (previously soaked for at least 12 hours), saving the cooking liquid. Pass through a sieve over half the beans directly into their cooking liquid, pour everything into the vegetables pot and cook, very gently, for about one hour, adding more water if necessary. Shortly before removing from the heat, add the beans left whole. On the bottom of a tureen arrange toasted bread slices and pour in half of the soup, then more bread slices and the other half of the soup. The name of this soup means that it must be prepared the day before. The day after, before serving, it must be put back over the heat and boiled for 10 minutes or so. Serve drizzling with good quality olive oil. Serves 4. The Arcadia News food writer and a local chef, Gabe offers his favorite recipes each month. Soup Continued from page 37 be a ribollita , but typically it is made of leftover bean and black kale soup. Black kale, cavolo nero in Italian, is a kind of kale popular in central Italy. It is called toscano in Tuscany. In this soup, the black kale (it is not actually black, just very dark green) is a natural accompaniment to the substantial texture of the potatoes and beans and the fl avors of the aromatic herbs. Arcadia News food writer and a local chef, Gabe offers his favorite recipes each month. WE’RE HAPPY TO SERVE YOU AT ANY OF OUR 8 CONVENIENT VALLEY LOCATIONS! • 22 S. Mesa Dr, Mesa • 1017 E. Apache Blvd, Tempe • 1111 E. Buckeye Rd, Phoenix • 2628 W. Van Buren, Phoenix • 3920 S. Central Ave, Phoenix • 4121 N. 44th St, Phoenix FAX: 602-952-9233 • 5516 W. Glendale Ave, Phoenix • 9309 W. Van Buren, Tolleson Need a menu? Visit our web site: WWW. 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