My Vitamix is truly a workhorse and a natural doctor in the kitchen. Just look at the color of this cold fighting smoothie which has blueberries, oranges, kale, apples, carrots, and even a little bit of red beet (for color). This was developed to boost the immune system of a sick child who had no appetite. The response upon the first sip, was “this is the best drink you ever made.” And, he drank the whole thing.

When kids are sick, they tend to refuse food, even homemade chicken soup. When I originally posted this, the boys were only 7 years old, bringing home colds. Today, the concern of a parent is even bigger, and it’s good to get pro-active and feed healthy super nutrition dense foods. 

That’s when my Vitamix performs its magic by taking whole foods and crushing them to a delicious, icy cold refreshing drink, delivering not just nutrition, but some needed quick energy.

Blueberries contained the most active antioxidants of any fresh fruit, thanks to their high levels of anthocyanins—one of the most potent antioxidants. Blueberries are also a brain food, so it’s a win all the way.

Kale helps clear congestion especially in the lungs.

Apple boosts the immune system, clears toxins through the liver,  aids in diarrhea and constipation (often a part of a cold virus.)

Carrots, rich is beta-carotene (Vitamin A). Aids immune system and lungs.

Beets – Aside from these healthy benefits, beets are high in carbohydrates. When children are sick, they don’t eat much, and beets can serve as energy fuel. I added a little bit of beets to this drink, more for color, as blueberries and kale together don’t look appetizing and kids see their food first. Make it look good. 

This cold fighting smoothie is dairy free. 

The benefits of a cold fighting smoothie with blueberries, orange and kale are enormous, but the main thing about smoothies is that they are not all created equal. This is completely free of any dairy products which may promote mucus, and are tasty enough for someone not feeling so well to enjoy.

So tell me what kind of winter has it been at your house? This cold fighting smoothie is not just for when kids get a cold. It’s a great preventative measure.

More Smoothies from Spinach Tiger

Vitamin C Smoothie and Tips for Treating a Fever

Two Green Smoothie Recipes

Low Carb Chocolate Smoothie with Avocado

Red Beet Smoothie

Carob Peanut Butter Carob Banana Smoothie

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Vitamix Cold Fighting Smoothie for Sick Kids with Blueberries, Orange and Kale

A smoothie made in the Vitamix with kale, blueberries and oranges, designed to boost the immune system and help with cold symptoms.

Course Smoothie

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1 orange peeled
• 1 handful kale
• 1 handful spinach
• 1 carrot
• 1 apple cut in half, core and seeds removed
• 3 cups of blueberries
• 1 small raw red beet peeled
• 1/2 cup water
• 1 cup ice

Instructions

• Place ingredients in Vitamix, and hit the smoothie button, or mix until all the ingredients are pulverized into a smoothie. Add more water if necessary.

The post Cold Fighting Smoothie for Sick Kids appeared first on Spinach Tiger.

Before the winter sets in, I’m going to enjoy every bit of food associated with Autumn like this roasted butternut squash soup made a touch sweet with maple syrup and a whole lot savory with pecans and sage leaves fried in browned butter. (Can use oil for dairy free).

This would be the perfect accompaniment to my Autumn Salad, but it was inspired most from my Autumn Cocktail.

The sage leaves crumble up in your mouth and taste amazing along with the crunch of the pecans. There is a bit of apple in there for sweetness, and a touch of heat, a dash of cinnamon, a pinch of ground cloves, and a dollop of yogurt to smooth it out.

Butternut squash soup is all over the internet made in all kind of ways. This is my version, an EASY version, because this roasted butternut squash soup recipe does not make you peel and cut the squash which is a task I prefer to skip when there is an easier way.

How to Roast Butternut Squash

You simply put the whole squash into the oven and watch it roast, shrink, shrivel and get so good, the skin almost peels off.

Add Caramelized Apple, Carrot, Onion

What could be easier? Along with the squash, throw in an apple and watch it caramelize along with a few organic carrots, and an onion.

This all gets spiced and pureèd for the most natural and delicious butternut squash soup you will eat without a ton of sugar and cream.

For the grand finale, I topped the soup off with browned butter fried sage leaves and toasted pecans. Those two ingredients are what make this soup quite special there should be a little crispy leaf and pecan in every bite!

How to Blend Butternut Squash Soup

You can take everything and put it into the super blender, the Vitamix, or use a stick blender or regular blender.

When it comes to soups, I personally love my Vitamix and, while it’s not the cheapest blender you can buy, it’s the most cost effective over a life time, and you can not get the same results with an ordinary blender. This is the blender you only have to buy once, and is worth every penny.

Butternut squash soup comes in many versions, but I love this one the best. You can always add in some yogurt, coconut milk or heavy cream if you want it super rich. Or do something crazy and add a banana which always makes it creamier.

Can I make this soup vegan?

Yes. Fry the sage in your favorite oil.

Add in Maple Flavor or Maple Syrup

You can add maple syrup, sugar free maple syrup or maple extract for that yummy maple hit.

You can change the apple to pear, but I do hope you try the fried sage leaves and toasted pecans. Sage and pecans together is an amazing combination which gives me all kinds of ideas for future recipes.

More Butternut Squash Recipes from Spinach Tiger

Festive Salad Butternut Squash

Butternut Squash Stacks with Crispy Quinoa Pancake

Autumn Risotto with Butternut Squash

Butternut Squash with Brussels Sprouts

More Creamy Soups From Spinach Tiger

Fruity Nutty Carrot Soup

Golden Cauliflower Soup

Spring Pea Tarragon Soup

Fresh Roasted Pumpkin Soup

Broccoli Basil Soup

Vitamix Soups Made in Minutes from Spinach Tiger

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Roasted Butternut Squash Soup with Browned Butter Sage Leaves, Toasted Pecans

Brown Buttered sage and toasted pecans top this creamy butternut squash soup.

Course Soup

Cuisine American

Keyword butternut squash, soup

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 4

Author Angela Roberts

Ingredients

• 2 whole butternut squash
• 1 medium sized apples cored, peeled
• 2 organic carrots
• 1/2 onion or 1 shallot
• 2 1/2 cups water may not use all of it
• 1 dash cinnamon
• 1/2 teaspoon ground turmeric
• 1 pinch ground cloves
• 1 pinch freshly ground nutmeg
• 1 1/2 teaspoons salt
• 1/4 teaspoon sriracha can use dash cayenne
• 1 tablespoon pure maple syrup can replace with extract
• 1 cup water
• 12 sage leaves
• 2 tablespoons butter
• 9 pecans toasted
• freshly ground black pepper

Instructions

• Preheat oven to 375 F.
• Roast butternut squash, apple, carrots, onion, in baking dish until each is softened. Check at 20 minutes for onion, and ten minutes after that.
• Remove the apple, carrot and onion and set aside.
• Once the butternut squash skin blisters and is softened, remove and cool until you can slice in half.
• Scoop the seeds out and discard. Scoop out flesh into a bowl.
• Season squash with cinnamon, ground cloves, turmeric, salt, pepper.
• Place squash, carrots, apple, maple syrup, water into Vitamix and blend until thoroughly completely pureed. Add water in 1/2 cup at a time, and continue until you have the consistency you want.
• Move the soup into a pot to heat on low.

Make Sage Leaves, Browned Butter

• In small frying pan, brown two tablespoons of butter. Add both the sage leaves and pecans. Sage leaves should be browned not burned.
• Roast Pecans for 3 to 4 minutes in 400 degree oven
• Season again with salt and pepper as needed.
• Chop Pecans. Add to each bowl with a sage leaf.
• Finish with a pinch of nutmeg.

The post Roasted Butternut Squash Soup with Browned Butter Sage Leaves, Pecans appeared first on Spinach Tiger.

Vitamin C Smoothie in the Vitamix

Vitamin C in the Vitamix! It doesn’t get much sweeter or prettier than bright orange to lift the mood, bring energy and help fight off a bad cold.

I found myself nursing fevers and colds for five days in a row, and not only was I determined to bring wellness front and center, I went to war staging a front line of healthy food like smoothies and bone broth so I wouldn’t catch whatever it was that brought continuous high fever and coughing.

After green smoothies, red smoothies and purple smoothies, we went orange.

What a mood changer orange is. The color alone lifted spirits and the taste of oranges, and strawberries is kid friendly and fun, while not having a processed juice anywhere in sight.

We all know that oranges are famous for Vitamin C, but did you know strawberries have almost the same amount, One cup of strawberries has 89 mg of Vitamin C.

Kids Love this Orange Smoothie

The good news is that kids love them, and they freeze so well.

The carrot is full of Vitamin A, and apples are all around healthy and go into just about every smoothie I make. If you don’t have oranges or want even more Vitamin C, add in frozen pineapple, one of the biggest health boosters around.

Here’s a funny video getting kids to help.

These fruits and veggies are exceptionally healthy, but a few of them have gotten a bad reputation for being high in carbs in our low carb world. This makes me a little crazy, because while I avoid processed carbs, I embrace whole food carbs, and especially fresh fruits and vegetables while the body is fighting off infection and viruses.

I confess to a few years of my life being afraid of oranges and carrots. That’s so silly! Beyond silly, as the only orange food anyone should be afraid of comes in a box and in a bag and you know what they are.

So do indulge, especially when you’re sick, and make sure you read up on how to treat a fever, your own and those in your care. After doing some research on treating fevers, I thought I’d pass some helpful information on. (I’m not a doctor, just passing on some helpful tips; do consult your physician).

What the Experts Say about Treating a Fever (What Not to do)

I’ve listed a few good articles and videos regarding fever, but wanted to quickly share a few important tips.

• Do not go old school and use cold rags, ice packs or a cold bath, which may actually interfere with the body’s ability to regulate itself, unless directed by a physician.  Ice packs may cause chills and shivering which could increase the fever.
• Use a lukewarm bath or tepid water. There is still information out there that will advise on ice packs, etc. Please consult your physician regarding this.
• Do not give aspirin to anyone under 16 years old.
• Never delay in calling your doctor’s office for advice.

Treating a Fever

What the Mayo Clinic says about Fever

Why Do You Get a Fever

Treating Fever in Children from Web M.D.

How to Use a Digital Thermometer Video

What to do and Importantly, What NOT to do Video

While there may be different treatments for fevers, we can all agree that it’s important to hydrate and take vitamin C. Smoothies without dairy products are great for colds, flu, and viruses. It’s not easy to get kids to eat when they are sick, but they will usually drink a fruit smoothie. Bright colors are appetizing, which makes this Vitamin C smoothie so appealing.

More Smoothies from Spinach Tiger

Low Carb Chocolate Smoothie

Blueberry Banana Smoothie

Carob Peanut Butter Banana Smoothie

Two Green Smoothies

Red Beet Smoothie

Build Your Immune System with These Foods

Blackberries (Blackberry Salad)

Guava

Papaya

Broccoli (Broccoli Salad)

Cauliflower: Cauliflower Recipes 

Kale (Kale Salad)

Lemons (Lemon Budino)

Pink Grapefruit

Grapefruit

Wishing you and your family the very best in this difficult time.

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Vitamix Recipe: Vitamin C Smoothie with Orange, Apple, Carrot

Vitamix Recipe for Vitamin C Smoothie with oranges, strawberries, apple and carrot

Course Smoothie

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 minutes minutes

Total Time 12 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 2 naval oranges with skin removed
• 2 carrots
• 1 apple
• 1 cup frozen strawberries
• 1/2 cup coconut water or water
• 1 cup ice

Instructions

• Mix all ingredients together in Vitamix until the consistency is that of a smoothie. All fruit will crushed, and there should be no pulp. Add more water or ice as needed.
• Serves 2

The post Vitamin C Smoothie and What the Experts Say about Treating a Fever appeared first on Spinach Tiger.

Unless, you’re familiar with Pennsylvania Dutch cooking you’ve probably not heard of Pennsylvania Dutch Apple Pandowdy?

It’s actually a dish that dates back to at least 1805, where it first appeared in a cookbook, and was a favorite of Abigale Adams. Some recipes use a biscuit dough, but that first recipe used pie dough and that’s how I know apple pandowdy best.

You may be asking yourself what is apple pandowdy?

It’s a sort of top-crust apple pie, as there is no bottom crust.  The pie is cut into squares, placed atop the apples and as it starts to bake into a pie crust, about halfway through baking, you press it into the juice.  It’s sort of genius, because the crust gets all that cinnamon, maple syrup flavor from the apple juices.

This is almost like an apple cobbler, southern style, where cobbler can mean baked fruit topped with pie crust. You don’t cut this into pie shapes (usually). You just scoop it out and in my world top it with ice cream.

Normally, I use gala apples for my baking because they’re sweet, but feel free to throw in some granny smith apples into the mix. Instead of sugar, I use real maple syrup, in addition to lemon juice and lots of cinnamon.

I cut the dough into squares, and that’s good news for some of you attempting your first gluten free pie crust. My recommendation is to roll it out on parchment paper, refrigerate for 20-30 minutes and then cut your squares.

It’s best to use a shallow pan, so the crust is nearest to the juices. If the apples are piled to high, pressing the crust won’t have the same effect.

You can watch the video to see how I make Pennsylvania Dutch Apple Pandowdy

You can make this into any shape. You can use a pie pan. You can use a cast iron pan. You can use a baking dish. Just adjust the amount of apples for your appropriate pan. The pie crust recipe will be enough for two pies or for one big slab pie, which is perfect for a party or your Thanksgiving table.

The Pandowdy Recipe below is made with all-purpose flour. See second recipe for gluten free pie crust.

More Apple Recipes

More Pennsylvania Dutch Recipes

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Pennsylvania Dutch Apple Pandowdy

Pennsylvania Dutch Apple Pan Dowdy is a very old recipe dating back to colonial times. Mid-way through baking, the crust is pressed down into the pie, making it wet with juices.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Apple Pandowdy Ingredients

• 6 apples peeled, cored (Use Gala or a mix with some granny smith)
• 1 tablespoon high quality cinnamon use less if you like (order here)
• dash freshly ground nutmeg order here
• 1/4 cup maple syrup order here
• 2 tablespoons unsalted butter order here

Pie Dough

• 1 1/2 cups all purpose flour order here
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 8 tablespoons unsalted butter
• 4 to 6 tablespoons iced cold water
• !Kitchen Tools
• Adjustable Pastry Cutter order here
• Cast Iron Pan order here
• Parchment Paper order here
• Nutmeg Grinder order here
• Food Processor order here
• Chef's Knife order here

Instructions

Apple Pandowdy

• Slice apple thins. Mix with cinnamon, nutmeg, lemon juice.Allow to sit at least 30 minutes. Do not drain off juices.
• Roll out pie dough onto floured parchment paper. Place in refrigerator for 15 minutes.
• Put in baking pan in a shallow layer, about two inches.
• Top with two tablespoons of butter, in small pieces.
• Take out pie dough.Cut pie dough into squares. Place on top of apples.
• Brush with milk. Sprinkle raw sugar or cinnamon sugar.
• Bake at 400 degrees for 20 minutes.
• Take out of oven, press pie dough into the juices of the apples.
• Put back into oven for 15-20 more minutes.

Pie Dough Recipe Instructions

• Cut butter into cubes. Freeze for 15 minutes.
• Mix flour, sugar, salt together in food processor.
• Add butter, Pulse for 10 seconds.
• Add water, using just enough until a dough is formed.
• Put into plastic bag. Refrigerate for 30 minutes.

Gluten Free Pie Dough

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Gluten Free Pie Dough

This is my recipe for gluten free pie dough, more than enough for pan dowdy or double crusted pie dough.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Gluten Free Pie Dough Ingredients

• 2 1/2 cups Bob's Red Mill 1 to 1 gluten free flour order here.
• 12 tablespoons unsalted butter order here
• 1 tablespoon organic pure cane sugar order here
• 1 teaspoon salt
• 2 eggs
• 4 to 6 tablespoons ice cold water

Instructions

Gluten Free Pie Crust Instructions

• Cut butter into small pieces, freeze for 15 minutes.
• Place flour, salt, sugar in food processor.
• Mix well.
• Add in butter. Mix just until the butter is in pea sized pieces.
• Add eggs. Mix for about 5 seconds until eggs are incorporated.
• Add just enough water to bring together.
• Dough will be like a short bread dough, because there is no elastic.
• Refrigerate for 30 minutes before using.

The post Pennsylvania Dutch Apple Pandowdy Gluten Free Pie Dough appeared first on Spinach Tiger.

Fall is salad season. I know you might be thinking summer takes all when it comes to salads, but think about the kinds of ingredients you can put into a salad.

Brussels Sprouts. Yes, you eat them raw.

Apples. You know you have to wait for Fall to get the fresh, crispy apples.

Walnuts.

Maple. This is the key ingredient in the vinaigrette and ushers in this season well.

Corn Bread Croutons. Doesn’t corn bread start to remind you of corn bread dressing, comfort food and cozy blankets?

My only problem is that there are equal amounts of apples and brussels sprouts and I didn’t know what to call this.

This is an apple salad with Brussels sprouts. It’s also a Brussels Sprouts salad with apples.

In other words, they both play a major role here and I’ve used equal amounts. While apple and Brussels sprouts fight it out, the real star of this salad is the corn bread croutons, and if that’s not enough excitement, add crispy pancetta and a maple vinaigrette.

I cannot imagine anyone not loving this salad. And just so you know you can even roast all of it, if you don’t want to eat it raw. I tried it both ways and it just depends on the mood I’m in.

This is the salad that could change your Fall holidays.

You might also check out this nearly legendary Autumn Kale Salad, which I call the perfect pot luck salad.

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Apple Brussels Sprouts Salad with Corn Bread Croutons

A salad of shredded brussels sprouts, apples, pancetta and corn bread croutons with a maple vinaigrette.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 pint brussels sprouts cleaned sliced thinly
• 1 apple sliced into apple sticks
• 2 ounces pancetta chopped in small pieces
• 1 piece of corn bread cut into cubes
• handful of roasted walnuts cut into small pieces
• !Maple Dressing here

Instructions

• Wash and trim brussels sprouts.
• Cut thin strips cross wise.
• Cut apples into strips. Gala is a good choice, doesn’t brown.
• Saute pancetta until crispy in a frying pan. Set aside.
• Cut corn bread in cubes and bake in oven for 4 to 5 minutes. You can roast the walnuts at same time.
• Toss brussels sprouts and apples with vinaigrette.
• Add pancetta, walnuts and corn bread croutons.

The post Apple and Brussels Sprouts Salad with Pancetta and Corn Bread Croutons appeared first on Spinach Tiger.

Bacon apple pancakes was the least thing I was thinking about earlier in the week. Then suddenly two snow days and 3 more sick days later, I found myself wanting to make a special breakfast for two little boys.

Bacon Apple Pancakes

This is where bacon apple pancakes comes in. I was perusing  Chit Chat Chomp, my secret recipe club assignment and I was  drawn to the  which I turned into bacon apple pancakes, putting my little bit of the South twist on them.

Leigh who lives in Melbourne writes a very intriguing blog, full of french inspired recipes that were most certainly appealing such as Navarin Pritanier or lemon and lavender chicken. And, there’s lots of simple, elegant desserts such as Raspberry Coconut Cake, which I also chose to make for tonight’s dinner and it’s fabulous .This raspberry coconut cake disappeared within an hour.

Her photos are beautiful and there is an understated beauty and elegance to Chit Chat Chomp. I would love to sit and have some tea and cake with her. I think we would hit it off and I’ve said it a million times, there’s something about Australians that I embrace, especially their love for good food.

Use crispy bacon. As much or as little as you like.

The original recipe was for apple pancakes. I added bacon because I just happened to have some really good apple smoked bacon on hand. Either way you eat the apple pancakes, they are tasty. My twist to her recipe was to saute the apples in the bacon grease before adding them to the pancakes.

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Bacon Apple Pancakes

Bacon and apple pancakes make a perfect breakfast. Adapted from Chit Chat Chomp

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 125 gram flour about 1 cup
• 1 teaspoon baking powder
• 1 tablespoon of sugar
• 1 egg lightly beaten
• 1 cup of milk
• 1/2 apple coarsely chopped
• 3 pieces bacon crisply cooked

Instructions

• Cook bacon crispy. Remove and drain.
• Chop apples and saute in hot bacon grease. Remove. Drain.
• Mix flour, baking powder and sugar in a bowl, then add the egg, milk and apple and crumbled bacon.
• Heat a cast iron griddle to medium heat. Rub coconut oil with paper towel. There should not be any extra fat in pan or pancakes won't cook properly or evenly.
• Place heaped tablespoonfuls of the batter onto a lightly greased fry pan over medium heat and cook for approximately 2 minutes each side. Turn when you see the pancake bubble.
• Serve with maple syrup and yogurt or sour cream.
• This made 12 medium sized pancakes, enough for 4 servings.

The post Bacon Apple Pancakes appeared first on Spinach Tiger.

I am loving my Vitamix to make green smoothies.  I am back to my healthy self again, which means all out exercise. It took me about three weeks to rebuild my stamina from pneumonia, the flu and a sinus infection, which took the better part of three months of my life, where my exercise was spotty to non-existent.

It was a troubling time for me, as I have never gone hardly more than a week without exercise my whole adult life. I’m one of those rare birds who loves to work out, because I need to work out. I really feel it when I’m not in my routine.  I’ve been working out with a group called B. Fab Fitness for the past eight years and if you live in Nashville, it’s worth checking out.

Take a look at the video to see how kids get excited about the green smoothie recipes.

The Vitamix came just in time for me to make this 30-minute  health soup while I was recuperating, and now it’s the staple to give me super nutrition while I’m doing classes several times a week. These workouts are intense and my body needs all the help it can get from the power foods.

These green smoothie recipes have the right color, texture and amount of sweetness as to not taste grassy or have that dull green color, which I think is unappetizing.

These are a few ideas for green smoothie recipes, but you can always mix them up. I generally use a handful of kale and a handful of spinach, an apple and a citrus.

If I want it a little tart, I’ll use lemon. If I want it sweeter, I’ll use a little orange.  For sweetness, I’ll use honeydew pineapple, or mango. These work best frozen in advance.

There are times I might throw in celery and a carrot. The possibilities are endless. To bulk up the smoothie with more nutrition, I’ll  add this unflavored Vitamix protein powder, which remains tasteless in the drink (not like the protein powders that are flavored vanilla, etc.). Other healthy additions are raw oats, ground flax seeds or nuts.

Since this post I discovered that you can freeze spinach and kale.  I wrote about how to freeze kale and spinach here.

More Smoothies from Spinach Tiger

Green Smoothie made with Kombucha

Red Beet Smoothie

Cold Fighting Smoothie for sick kids

Vitamin C Smoothie and Tips for Reducing a Fever

Carob Peanut Butter Banana Smoothie

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Green Smoothie with Kale, Apple, Lemon, Honey Dew

Two Recipes for Green Smoothies with Kale & Spinach

Course Beverage

Cuisine Heathy

Servings 2

Author Angela Roberts

Ingredients

• Ingredients for Smoothie Number 1
• 1 cup kale
• 1 cup spinach
• 1 cup honey dew melon
• 1 green apple
• 1 tablespoon fresh lemon juice
• 1 tablespoon flax seeds optional
• 1/4 cup water
• 1 cup ice cubes

Ingredients for Smoothie Number 2

• 1 cup kale
• 2 cups spinach
• 1 frozen pear slice before freezing
• 1 cup chopped mango
• 1/2 orange no seeds
• 1 tablespoon flax seeds optional
• 1/4 cup water
• 1 cup ice

Instructions

• Mix with together in Vitamix until smooth. You have options to add in flax seeds, the Vitamix protein powder (which is tasteless), avocado, banana, raw oats, nuts, etc.

The post Two Green Smoothie Recipes using Kale and Spinach appeared first on Spinach Tiger.