Holistic Recipes

  Bon Appetit

Feel free to try these healthy natural homemade holistic recipes on this and our other pages.

They can be used for your stress and nutrition needs, a weight loss detox diet, and to complement your healthy and holistic lifestyle.

 

Healthy Date Nut Treats

Ingredients:

1 cup tightly packed pitted dates
4 tablespoons water
Pinch of cardamom (1/4 teaspoon, or to taste)
1/2 to 3/4 teaspoon cinnamon, or to taste
1/2 cup chopped walnuts
3 tablespoons brown rice syrup or honey
1/3 cup almonds, ground

Directions:

Put the dates in a food processor with the water, cardamom, and cinnamon. Pulse on and off until finely chopped. Taste and adjust the seasoning, adding more spices, if desired. Transfer to a small mixing bowl.

Grind walnuts in the food processor, or coarsely chop them up. Mix walnuts into the dates and shape into walnut sized balls. Drizzle on and coat with brown rice syrup or honey.

Grind almonds into a meal in the food processor. Pour ground almonds onto a cutting board or plate. Roll date nut balls in almond meal and serve or wrap up to give away.

Makes 15 walnut sized balls
Kids love to make and eat these.

Tasty Red Cabbage Salad Recipe

Ingredients:

1 medium head red cabbage, washed and shredded
1 large tart apple, peeled, cored, and sliced
2 tablespoons butter
1 bay leaf
salt and pepper
1/4 cup dry white wine
2 tablespoons vinegar
1 teaspoon sugar

Directions:

In a Dutch oven or large deep skillet, melt butter; add cabbage and apple slices, mixing well. Add bay leaf and salt and pepper to taste. cover and cook over low heat for about 10 minutes. Add wine, vinegar and sugar; stir to mix well.

Cover and cook for about 45 minutes to 1 hour. Taste and adjust seasonings.

 

 

Carrot Saute with Ginger and Orange Recipe

Ingredients:

2 teaspoons canola oil
3 cups grated carrots (6 medium-large)
2 teaspoons minced fresh ginger
1/2 cup orange juice
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add carrots and ginger; cook, stirring often, until wilted, about 2 minutes. Stir in orange juice and salt; simmer, uncovered, until the carrots are tender and most of the liquid has evaporated, 1 to 2 minutes. Season with pepper and serve.

Pumpkin Spread for Black Bread Recipe

Ingredients:

1 can pumpkin pie mix
1 tsp pumpkin pie spice
1 loaf of black bread, sliced
Agave nectar

Directions:

Drain, pie mix, reserving liquid.
Puree all in food processor. Add liquid if needed.
Sweeten to taste with agave nectar.
Use pumpkin mix as dip or spread on black bread.

 

Chocolate Bark with Pistachios and Dried Cherries Recipe

Ingredients:

3/4 cup roasted, shelled pistachios (3 ounces), coarsely chopped
3/4 cup dried cherries or dried cranberries
1 teaspoon freshly grated orange zest
24 ounces bittersweet chocolate, finely chopped, divided

Directions:

Line the bottom and sides of a jelly-roll pan or baking sheet with foil. (Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.

Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.

Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.

Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula.

Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.

Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.

Easy to make Pumpkin Fudge Recipe

Ingredients:

2 cups sugar
1 cup firmly packed brown sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1 (12 ounce) package white chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Directions:

In a heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.

Continue heating until mixture begins to boil, stirring constantly.

Continue boiling until candy thermometer reaches soft-ball stage (234-243 degrees).

Remove pan from heat; stir in chocolate chips until melted.  Add in remaining ingredients; stir to mix well.

Pour into a buttered 13×9 inch baking pan; cool to room temperature.

Cut into squares; store in the refrigerator in an air-tight container.

Makes about 5 dozen squares

 

 

Fun Apple Cider Cake Recipe

Ingredients:

Vegetable oil spray and flour for the pan
1 (18.25-ounce) package plain yellow cake mix
1 (3.5-ounce) package vanilla instant pudding mix
4 large eggs
1 cup apple cider
1/2 cup vegetable oil
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Glaze:
1 cup confectioners’ sugar
2 tablespoons apple cider
1/2 teaspoon grated lemon zest

Directions

Heat the oven to 350 degrees. Lightly spray a 12-cup Bundt pan with vegetable oil, then dust with flour, shaking out excess.

Place the cake mix, pudding mix, eggs, cider, oil, cinnamon and cloves in the bowl of an electric mixer. Beat on low for 30 seconds to incorporate ingredients, then scrape down the sides of the bowl, increase speed to medium and beat 2 minutes, until lightened. Pour into the prepared pan.

Bake 42 to 48 minutes, until top is firm and cake tests done. Cool in pan on wire rack for 20 minutes.

Meanwhile, make glaze: Heat the confectioners’ sugar, cider and lemon zest in a small saucepan over low heat, stirring, until smooth.

Holistic Pumpkin Brulee Recipe

For a spectacular presentation, the pumpkin brulee is spooned into miniature pumpkins and caramelized before serving. It also can be made more traditionally in individual ramekins.

Ingredients:

2 cups heavy whipping cream
1 2-in piece vanilla bean, split lengthwise
8 egg yolks
1/2 cup sugar
1/4 tsp ground cinnamon
1/8 tsp salt
1/2 cup canned pure pumpkin
6 mini pumpkins
1/4 cup turbinado sugar

Directions:

In a saucepan, heat cream and vanilla bean over med. Heat until tiny bubbles appear around edges.

In med. bowl, whisk egg yolks, 1/2 cup sugar, cinnamon and salt until pale. Whisk in pumpkin. Slowly whisk in hot cream mixture. Strain through fine sieve into baking dish or ramekins. Fill roasting pan with enough hot water to come 1/2 inch up sides of baking dish or ramekins.

Place roasting pan in oven. Bake 25 to 30 min or until custard is set but still quivery like gelatin. Remove from water bath. Cool to room temp. Refrigerate 3 hrs. or until chilled.

Meanwhile, slice tops off pumpkins. Scrape seeds from insides to create bowl for creme brulee. Discard seeds. Rinse, dry well.

Refrigerate until needed. Gently spoon chilled custard into pumpkins (do not stir custard), smoothing top of custard with back of spoon. Place turbinado sugar in food processor.

Process until finely ground. Sprinkle 2 tsp turbinado sugar over custard in each pumpkin or ramekin. With kitchen torch, caramelize sugar until golden brown. Refrigerate brulees briefly before serving to set caramel.

Brulees can be made up to 4 hours ahead. Store in refrigerator.

Delicious Spiced Pumpkin Cookies

Ingredients:

2/3 cup whole-wheat pastry flour
2/3 cup all-purpose flour
1 teaspoon bakingpowder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
3/4 cup canned plain pumpkin puree
3/4 cup packed light brown sugar
2 large eggs
1/4 cup canola oil
1/4 cup dark molasses
1 cup raisins

Directions:

Preheat oven to 350°F. Coat 3 baking sheets with cooking spray.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and nutmeg in a large bowl.

Whisk pumpkin, brown sugar, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until no traces of dry ingredients remain. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.

Bake the cookies until firm to the touch and lightly golden on top, 10 to 12 minutes, switching the pans back to front and top to bottom halfway through. Transfer to a wire rack and let cool.

 

Light Delicious Pancakes

Ingredients:

  • 2 cups whole wheat flour, sifted
  • 2 Tbsp maple syrup (can replace with agave nectar)
  • 1 tsp baking soda, sifted
  • 1/3 cup cold-pressed seed oil
  • 2-1/2 cups tofu milk (1-3/4 cups water, blended with 8-oz cake of tofu)
  • 1-1/2 cups water

*Optional – add one of these ingredients to the batter
1/2 cup fresh blueberries
1/4 soaked raisins
1/4 cup grated apple
1/4 cup sliced banana

Directions:

1. Mix all dry ingredients together.
2. Mix liquid ingredients and pour into the dry mixture.
3. Mix thoroughly but leave some lumps which make the pancakes fluffy; if you smooth it out too much, it makes the pancakes tough. You should be able to pour the batter; if too thick, add a little water.
4. Lightly oil skillet or griddle. Make sure the griddle or skillet is very hot. To test, a drop of water should bead on the hot skillet).
5. Pour a tablespoon of batter on skillet. When it starts to bubble, flip and cook 2 to 3 minutes more.

Serve with maple syrup, jam, or agave nectar and any nut butt

Yummy Sauteed Shrimp Recipe

Juicy shrimp sauteed with garlic, lemon, and oregano, with a little zing from red pepper flakes. Use as a main course or with steaks hot off the grill.

Ingredients:

  • 2 T extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 1/2 lbs. large shrimp, tails on, peeled and deveined
  • 2 T chopped fresh flat-leaf parsley
  • 2 T chopped fresh oregano
  • Pinch of crushed red-pepper flakes
  • 1/2 C dry white wine
  • Coarse salt and freshly ground pepper
  • Lemon wedges, for serving

Directions:

Number of servings: 4

Heat oil in a large skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add shrimp, parsley, oregano and red-pepper flakes; cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes. Raise heat to medium-high, and add wine. Continue cooking until most of the liquid has evaporated. Remove from heat; season with salt and pepper. Serve hot, with lemon wedges on the side.

Vegetarian Eggplant Casserole Recipe

Ingredients:

  • 1 large eggplant
  • 3 large potatoes
  • 1 large onion
  • 14 1/2 oz. diced tomatoes or 2 large tomatoes
  • 2 tablespoons olive oil
  • 12 oz. veggie burger crumbles or textured soy protein (soaked in boiling water)
  • 2 cloves minced garlic
  • 2 tablespoons fresh oregano
  • 2 tablespoons fresh basil and cilantro
  • 1/4 cup fresh parsley
  • 2 tablespoons fennel
  • 3 cups crushed tomatoes
  • 6oz. fresh spinach
  • 3 cups soy mozzarella cheese

Directions:

Peel potatoes and eggplant and cut into 1/4 inch thick slices. Lightly brush both sides with olive oil and sprinkle with salt. Place on parchment paper and cook in the oven on 400 degrees or until soft.  (approx. 15 minutes). Saute onions in olive oil until translucent. Add oregano, parsley, basil, cilantro, garlic, fennel, diced tomatoes, and veggie crumbles. In 9×13 glass dish, lightly coat the bottom with crushed tomatoes. Layer the bottom of the dish with potatoes. Spread on a layer of “veggie meat” sauce. Then add the layer of spinach.  Layer the eggplant and top with remaining veggie sauce. Top the casserole with the soy mozzarella cheese. Salt and pepper to taste. Cover and bake at 400 degrees for 30-40 minutes.

Serves: 4-6 Prep time: 50 minutes

Fettucini with Chantarelle and Olive Sauce

Ingredients:

  • 5 oz uncooked fettucini pasta
  • 5 oz chantarelle mushrooms
  • 10 black olives, chopped
  • 1 garlic clove, chopped
  • 1 tablespoon margarine
  • 1/4 cup soymilk OR vegan sour cream
  • parsley, salt, pepper

Directions:

Bring water to boil and start cooking your pasta according to directions. Meanwhile wash and tear (don’t cut) mushrooms in smaller pieces. In a skillet heat margarine and add garlic. After about 30 seconds add mushrooms and spices and fry them until they start to release their juices. If the liquid evaporates, the mushrooms will be rubbery. So fry them about 3 minutes, then add soymilk or vegan sour cream and chopped olives. Your pasta should be done by now.  Drain it and add to the sauce, mix in and heat for a minute or so. Serve and garnish with chopped parsley. Serves: 2 Prep time: 15 minutes

Nutritious Moussaka with Eggplant Recipe

Ingredients:

  • 5-6 large eggplants
  • sea salt
  • olive oil
  • 4 medium onions, chopped
  • 2 1/2 pounds of ground beef (or lamb)
  • 3 cups of chopped ripe tomatoes with juice (or canned tomatoes)
  • 3 cloves of garlic, minced
  • 6-8 whole cloves
  • 1/2 teaspoon of ground cinnamon or a small stick (break off around 1 inch long)
  • 1/8 teaspoon of ground allspice
  • 2 bay leaves
  • 1 cup of grated kefalotyri cheese (or pecorino or parmigiano reggiano)
  • 1 cup of breadcrumbs
  • 1/2 cup of dry red wine
  • 3 tablespoons of tomato paste
  • freshly ground pepper
  • béchamel with cheese or 6 cups of basic béchamel

Directions:

Cut off 1/2-inch wide strips of the skin lengthwise, leaving about an inch in between, all around the eggplant, then cut eggplant lengthwise into 1/2-inch slices. Put slices in a large bowl or on a tray, sprinkle liberally with salt and let them sit for 30 minutes. Rinse well, drain, and pat dry. Brush slices lightly on both sides with olive oil and run them under the broiler on an ungreased cookie sheet until lightly browned and soft. Remove and set aside to cool.

Potato Latkes with Pear Applesauce Recipe

 Ingredients for 6 servings:

  • 1 pound russet potatoes, peeled and grated
  • 1 medium yellow onion, peeled and grated
  • 1 egg, lightly beaten
  • 2 tablespoons unbleached flour
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 1/2 tablespoons canola oil

 

Directions:

Combine all ingredients except the oil in a bowl. Heat 3/4 tablespoon oil in a skillet over medium-high heat. Drop 3 tablespoons batter (1 per latke) into the pan. Flatten each latke with a nonstick spatula. Reduce the heat to medium-low, and cook until golden brown — 5 minutes each side. Transfer to a paper towel-lined plate. Repeat, using all the batter and the remaining oil as needed. Serve warm.

Delicious when served with cinnamon-spiced Pear Applesauce

Homemade Zucchini Appetizer Sticks

 Ingredients:

  • 2 medium zucchini, ends removed
  • 1 egg, beaten
  • 1/4 cup fine, dry seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Original Blend Mrs. Dash

Directions:

 

Recipe makes four servings.
Cut zucchini into french fry-sized pieces and coat with egg.

Mix crumbs, Parmesan cheese, garlic powder and Mrs. Dash in a 9 x 13-inch plastic food bag.

Drop a handful of zucchini pieces into crumb mixture and shake to coat.

Place on 2 large cookie sheets sprayed with nonstick spray. Do not overlap pieces.

Continue coating small batches of zucchini with crumb mixture until all are coated.

Bake in a preheated 450 degree oven for 15 to 20 minutes, until coating is browned and zucchini pieces are tender.

Pear Applesauce Recipe

Ingredients for 8 cups:

  • 4 apples (such as Golden Delicious, McIntosh and Galas), cored, peeled, large dice
  • 6 Anjou pears, cored, peeled, large dice
  • 2 tablespoons lemon juice
  • 1 cup apple juice
  • 1/2 cup organic sugar
  • 1/4 teaspoon ground cinnamon

Directions:
Toss the apples and pears with the lemon juice in a large sauce pan. Add the remaining ingredients and bring to a boil.

Reduce to a simmer and cook, lightly covered, for about 15 minutes or until the fruit is softened but not mushy.

Remove the cover from the pot and continue cooking for 5 minutes, stirring occasionally. Remove from the heat and cool to room temperature. The applesauce will keep in the refrigerator, covered, for up to 3 days.

Delicious when served with Potato Latkes

Pumpkin-tofu pie for a Healthy Lifestyle

 Ingredients:

  • 9″ pie crust, homemade or frozen
  • 2 C soft tofu
  • 2 C canned or cooked pumpkin
  • 2/3 C honey
  • 1 tsp. vanilla
  • 11/2 tsp. cinnamon
  • 3/4 tsp. powdered ginger
  • 1/4 tsp. ground nutmeg
  • 1/3 tsp. ground cloves

Directions:

Preheat oven to 350°. Blend tofu in blender or press through a strainer. Put pie crust in pie pan. Mix all other ingredients in large bowl. Pour into pie crust and bake for 1 hour, or until pie crust is golden.
Let cool at room temperature, then refrigerate. Filling will harden as it chills. Serve chilled.

Banana Sweet Potato Pie Recipe

 Ingredients:

  • 9″ pie crust, homemade or frozen
  • 3/4 C brown sugar
  • 21/2 tbsp. flour
  • 1/2 tsp. baking powder
  • 1 tsp. cinnamon and 1/4 tsp. nutmeg
  • 2 tbsp. canola oil
  • 1/2 C rice, almond, or soy milk
  • large ripe banana, mashed
  • 3 large sweet potatoes, cooked and mashed
  • 2 eggs or egg substitute
  • 1 tsp. vanilla

Directions:

Preheat oven to 350°. Mix all dry ingredients in large bowl. Add remaining ingredients and mix well.

Put pie crust in pie plate and pour filling mixture into pie crust. Bake for 45 minutes, or until pie crust is golden.

Easy to Make Carrot & Chayote Squash Soup

 Ingredients for 4 servings:

  • 1 chayote squash, cut into ½-inch cubes and brushed lightly with olive oil*
  • 1 16-oz. package of frozen carrot coins
  • 1 teaspoon (2 cloves) garlic, minced
  • 1 16-oz. can low-sodium chicken broth
  • 1 16-oz. can evaporated skim milk
  • 1/8 teaspoon black pepper

Directions:

Roast squash in a preheated 400 F oven for 30 minutes, or until the cubes start to blacken around the edges. Remove from the heat and set aside. In a medium pot on medium-low heat, steam carrots according to package directions. Transfer cooked carrots to a blender, and add garlic and chicken broth. Puree the mixture until smooth, and then return it to the pot and turn the heat on low. Stir in the milk and the pepper, and bring the soup to a simmer. Ladle the soup into bowls. For garnish, add a spoonful of roasted chayote squash to the center of each bowl.

Chayote squash is pale green and firm, with a mild white flesh. If you cannot find it, a summer squash such as patty pan or yellow zucchini would be a good substitution.

Roasted Vegetables for Your Dinner Menu

Ingredients:

Use any combination of vegetables that you like, and season them to your own taste. Mix the colorful autumn vegetables both for eye appeal and to get the most of the wonderful nutrients they contain. Here are some suggestions:

Vegetables:

  • 1 small eggplant
  • 1 small zucchini
  • 1 small sweet potato
  • 2 small potatoes (or use taro, malanga, yucca, or inhame)
  • 6 fresh small mushrooms
  • 2 medium onions
  • 1 green or red bell pepper
  • 3 medium tomatoes

 

Seasonings:

  • 2 tbsp. fresh or 1 tbsp. dry chopped parsley
  • 1 tsp. thyme
  • 1 tsp. oregano
  • 5 cloves garlic, finely chopped
  • 1 tsp paprika
  • 1 tbsp. chopped fresh cilantro
  • 1/2 tsp. salt
  • cayenne pepper to taste
  • 3 tbsp. olive oil

Directions:

Preheat oven to 450°. Wash and cut all vegetables into 1-1/2″ cubes. Unless they are very large, leave mushrooms whole.
Put all vegetables in a large nonstick or oiled roasting pan and toss with the herbs and oil. Roast for 35 to 45 minutes, turning vegetables over carefully and reducing heat to 400° after 15 minutes. If they are sticking to the pan, add a little water to the bottom. Finish cooking and serve hot or warm.

Glazed Ginger-Parsley Carrots

Ingredients:

  • 1/2 C water
  • 6 medium carrots, cut into long strips
  • 2 tbsp. canola oil
  • 3 tbsp. honey
  • 1 tbsp. lemon juice
  • 1/2 tsp. ground fresh ginger
  • 1/2 tsp. salt
  • 3 tbsp. chopped fresh parsley or cilantro

Directions:

Put water and carrots in large skillet. Cover and simmer until tender but firm, about 15 minutes. Drain and place carrots in bowl.
Put oil, honey, lemon, ginger and salt in skillet. Heat on medium heat, stirring, only until bubbly, being careful not to burn mixture.
Add carrots to skillet and stir to coat them with the ginger sauce. Cook over low heat for 5 minutes, until carrots are glazed. Remove to serving dish and sprinkle with chopped parsley or cilantro.

Sweet Potato Dessert Pudding Recipe

Ingredients:

  • Makes 4 servings (2/3 cup per serving)
  • 1 1/3 cups mashed, cooked sweet potato
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons grated orange rind
  • 1 teaspoon salt (omit if on a low-sodium diet)
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/3 cup egg substitute
  • 16 ounces evaporated skim milk
  • Cooking spray

Directions:

Combine sweet potato and the next 7 ingredients in a large bowl. Beat at medium speed with a mixer until smooth. Add milk; mix well. Pour mixture into a 2-quart casserole coated with cooking spray. Bake at 375° F for 1 hour or until a knife inserted near the center comes out clean. (For individual servings, pour 2/3 cup potato mixture into each of 4 custard cups. Bake at 375° F for 40 minutes or until a knife inserted near the center comes out clean.) Let pudding cool. Cover and chill for 2 hours.

Quick and Easy Basil Pesto Recipe Recipe

Makes 1 cup pesto

Ingredients:

  • 4 Cups packed and rinsed basil leaves
  • 2 large cloves garlic minced
  • ¼ cup walnuts or pine nuts
  • ¼ teaspoon sea salt
  • 3 tablespoons olive oil
  • 1 teaspoon lemon juice (optional)

Directions:

Preparation time: 15 minutes

Place basil leaves in food processor with S blade in place. Begin to puree leaves until they are all crushed. Add garlic, nuts, and sea salt and begin to puree again. Gradually add olive oil while pureeing the basil mixture. Blend until mixture is a thick, creamy paste. Add lemon juice and puree until blended.

Pesto is a wonderful, quick and easy raw food. It’s also a great way to incorporate more green, leafy vegetables into your diet. We enjoy our pesto as a veggie dip, pasta sauce or filling for vegetable lasagna.

Cream of Yam and Spinach Soup Recipe

Ingredients:

  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 red bell pepper, seeded and chopped
  • 2 tablespoons minced garlic
  • 1 cup all-purpose flour
  • 3 (16-ounce) cans fat-free chicken broth
  • 3 cups fresh yams (sweet potatoes), peeled and diced, OR,
  • 1 (29 ounce) can yams, drained
  • 1 (10 ounce) bag fresh spinach leaves, stemmed and coarsely chopped
  • 2 cups skim milk
  • 1/2 cup sliced green onion stems (scallions)
  • Salt and pepper to taste

Directions:

In a large heavy pot, coated with nonstick cooking spray, and over a medium-high heat, cook the onion, celery, red bell pepper and garlic until the vegetables are tender, about 5 to 7 minutes. Stir in the flour and gradually add the chicken broth, whisking until the soup is blended. Add the sweet potatoes and bring to a boil; reduce heat and cook approximately 20 minutes* or until the potatoes are very tender.

Add the spinach, milk, green onion stems, salt and pepper. Cook until spinach is wilted and soup well-heated and thickened, about 5 minutes.

Recipe makes 8 servings.

*Note: If using canned yams, cut in small chunks and stir in at the end of cooking.

Baked Fish with Portobello Mushrooms Recipe

Ingredients:

  • 2 vidalia or other sweet onions, sliced
  • 4-6 salmon steaks (or any fish of your choice)
  • 1 pound portobello mushrooms, sliced
  • Juice of one lemon
  • Fresh herbs of your choice (optional)
  • Lemon wedges for garnish
  • Freshly ground black pepper to taste

Directions:

Preheat oven to 350 degrees. Place a layer of onion slices on the bottom of a casserole with a tight-fitting lid (large enough to hold the fish steaks in one or two layers.) Place the fish steaks on the onions, then arrange the mushrooms and remaining onion slices on top. (If you are using two layers of fish, place some of the mushrooms and onions between the layers and the remaining ones on top.) Lay the fresh herbs on top, if you are using them; and squeeze the lemon juice over all. Cover and bake 30 minutes, or until the fish is opaque in the middle (test with a knife or fork.) Serve with lemon wedges and pass the pepper mill.

4-6 servings

French Lentil Soup Recipe

Ingredients: 

  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 stalk celery, chopped
  • 2 cups tiny green (French) lentils
  • 8 cups bouillon
  • 1 potato, diced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
    pinch cayenne, to taste
  • 1 pound spinach or swiss chard, chopped
  • Juice of one lemon
  • Freshly ground pepper

Directions:

Bring the onion, garlic, celery, lentils and bouillon to a boil in a large pot. Add the potato and spices, cover and simmer for 20 minutes. Add the swiss chard or spinach and cook 15 minutes more, or until the lentils are just tender, not mushy. Stir in the lemon juice and serve with ground pepper to taste.

6-8 servings

Almond & Feta Stuffed Peppers

Ingredients:

  • 4 large bell peppers, red or green
  • 2 cups brown rice, cooked
  • 1 cup almonds, sliced
  • 2 green onions, thinly sliced
  • 1 can tomatoes, stewed and chopped
  • ¼ cup fresh parsley, minced
  • 1 cup feta cheese, crumbled
  • 1 cup mozzarella cheese, grated
  • 2 eggs, lightly beaten (or egg substitute)
  • ½ tsp. basil
  • salt and pepper to taste

Directions:

 

Preheat oven to 375°.

Wash peppers, then cut lengthwise. Remove the stems and seeds.

Drop the peppers into a pot of boiling water. Let boil for two minutes, then plunge the peppers into cold water. Let dry.

In a large bowl, stir together the rest of the ingredients, except the mozzarella.

Stuff the peppers with the rice mixture. Place the peppers in a baking dish.

Sprinkle the mozzarella on top of the stuffed peppers.

Bake, uncovered, for 35-40 minutes.

Autumn Apple Salad Recipe

Ingredients:

  • 4 tart green apples, cored and chopped
  • 1/4 cup blanched slivered almonds, toasted
  • 1/4 cup dried cranberries1/4 cup chopped dried cherries
  • 1 (8 ounce) container vanilla yogurt

Directions:

In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.

 

Pizza Recipe for Artichoke Lovers

Ingredients:

  • Pizza BASE:
    1 tablespoon olive oil, plus extra for greasing
    1/2 cup self-rising wholegrain flour
    1/2 teaspoon chopped marjoram
    2 scant tablespoons rice milk
    1 teaspoon wine vinegar
    1/4 cup vegan yogurt
    Salt and pepper

 

  • Tomato TOPPING:
    1 13-ounce can tomatoes
    1 onion, chopped
    2 garlic cloves, chopped
    1 teaspoon chopped oregano
    1 bay leaf
    6 mushrooms, sliced
    1 red and 1 green pepper, seeded and chopped
    1 carrot, grated
    1/4 cabbage, finely sliced
    1 tablespoon olive oil
    1 tablespoon balsamic vinegar

 

  • GARNISH:
    6 canned artichoke hearts
    6 strips baked smoked tofu
    black olives

 

  • Cheesy topping:
    1/2 cup soy milk
    1/4 cup avocado oil
    1 tablespoon cider vinegar
    1 boiled potato
    1/4 cup coconut oil
    1 tablespoon tomato sauce
    2 1/2 teaspoons vegan bouillon powder
    1 teaspoon Dijon mustard
    1 teaspoon chile sauce

Directions:

For The Pizza Base:
Oil a baking sheet and preheat the oven to 350 degrees Fahrenheit. Meanwhile, combine the base ingredients and knead for 10 minutes until smooth and shiny. Roll out to a 12-inch circle, place on the prepared baking sheet and bake for 5 minutes.

Remove the pizza base from the oven and brush with oil to make it liquid resistant. Continue with the recipe for the topping.

For The Pizza:
Place the tomatoes in a food processor and blend until smooth. Transfer to a large saucepan, add the onion, garlic, oregano and bay leaf. Bring to a boil, then simmer gently for about 20 minutes.

Stir the remaining tomato topping ingredients into the pan, then transfer the mixture to the oiled pizza base, bringing it right up to the edges. Arrange the garnish ingredients on top, then return the pizza to the oven for 5 minutes.

To make the cheese topping, heat the soy milk until hot but not boiling, then pour it into a food processor or blender. Add the oil and vinegar and blend well. Add the remaining cheesy topping ingredients, then spread the mixture over the pizza.

Raise the oven temperature to 400 degrees Fahrenheit and bake the pizza for another 5-10 minutes, until the topping starts to bubble and turn golden brown. Serve with a crisp dressed salad. 

Sweet Prune Cookies for Your Family

Ingredients:

  • 4 oz prunes
  • 3 Tbs water
  • 3/4 cup honey
  • 1 1/2 cup shredded carrots
  • 2/3 cup raisins
  • 2 1/2 cup whole wheat flour
  • 2 cup oats
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • Pecan halves

Puree prunes with the water in a food processor until smooth. Place in a mixing bowl. Stir in honey, carrots, and raisins. Add remaining ingredients except pecan halves. Mix well. Drop spoonfuls of dough on a greased cookie sheet. Flatten slightly. Press a pecan half in the center of each cookie. Bake at 275 degrees for 15 minutes or until set and just starting to brown. Remove to cooling racks.

 

Broccoli-Cheese Polenta Pizza Recipe

Ingredients:

  • Olive oil nonstick cooking spray
  • 1 log (16 ounces) precooked plain polenta, cut into 1/4-inch-thick slices
  • 1 bag (12 ounces) broccoli florets
  • 3/4 cup part-skim ricotta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon grated fresh lemon peel
  • Ground black pepper
  • 1 large plum tomato (4 ounces), chopped

Directions:

Preheat broiler. Spray 12-inch pizza pan or large cookie sheet with olive oil cooking spray. In center of pizza pan, place 1 slice polenta; arrange remaining slices in 2 concentric circles around first slice, overlapping slightly, to form a 10-inch round. Generously spray polenta with cooking spray. Place pan in oven about 4 inches from source of heat and broil polenta 5 minutes or until heated through. Do not turn broiler off.

Meanwhile, in microwave-safe medium bowl, combine broccoli and 2 tablespoons water. Cover with plastic wrap, turning back one section to vent. Heat broccoli in microwave oven on High 3 minutes or just until tender. Drain.

In small bowl, combine ricotta, Parmesan, lemon peel, and 1/8 teaspoon pepper. Arrange broccoli evenly over polenta. Drop cheese mixture by tablespoons over polenta and broccoli; sprinkle with tomato. Broil pizza 3 to 5 minutes or until topping is hot.

Bright Yellow Recipe

DalDal is a thick puree of spiced lentils or split peas that can be yellow, orange, green or brown depending on the legume you choose. Serve it with cooked whole grains and a green salad, or combine it with other Indian-inspired dishes for a multi-course ethnic feast.

Ingredients:

  • 2 cups yellow lentils or split peas
  • 6 cups bouillon
  • 6 cloves garlic, minced
  • 1 t. red pepper flakes, or to taste
  • 1 t. tumeric
  • 2 t. cumin
  • 1/2 cup chopped cilantro

Directions:

Bring all ingredients except the cilantro to a boil in a large pot and simmer, covered, for 45 minutes. Stir frequently during the last half of the cooking time. Remove from the heat and stir briskly with a whisk or large spoon to mash the lentils or split peas into a creamy puree. (You can use a blender if you want a really smooth dal, but I find the hand-mashed version more interesting.) Stir in the cilantro and sprinkle a little on top for garnish.

6-8 servings

Quick Pumpkin Cupcake Recipe

Ingredients:

  • 1 box regular yellow or vanilla cake mix, 2-layer-size
  • 2 eggs
  • 1 Tablespoon oil
  • 2/3 cup canned pumpkin
  • 1-1/2 teaspoons pumpkin pie spice
  • 1 cup water or apple juiceDecorations:
  • Canned low-fat vanilla frosting
  • Candy corn
  • Black or orange jelly beans

Directions:

Black licoriceDirections:Preheat oven to 350° F. Spray each muffin cup with nonstick cooking spray or use paper cupcake liners. Blend the cake mix with the eggs, oil, pumpkin, pumpkin pie spice, and the water or juice with mixer at low speed until moistened. Beat at medium speed for 2 minutes. Spoon into the prepared muffin pan. Bake 18 minutes or until done. Cool in pan completely before frosting. Kids will love to decorate these cupcakes.

Makes about 18 cupcakes.

Homemade Truffles Recipe for Chocolate Lovers

Ingredients:

Great with Red wine! Happy Valentine!

  • 1/2 pound (about 250 grams) of good-quality semisweet chocolate
  • 1/4 cup all purpose cream (or whipping cream)
  • 1 teaspoon strong coffee
  • Cocoa for dusting

Directions:

  1. Melt the chocolate carefully in a double boiler, then set aside.
  2. Warm 1/4 cup whipping cream in a heavy saucepan. Add one teaspoon coffee to cream, stir, and remove from heat.
  3. Pour the mixture over the melted chocolate and stir well; mixture will thicken.
  4. Let it set in refrigerator for at least twenty minutes and then form into truffle-sized balls. Roll the truffles in the cocoa. Lay out on waxed paper and refrigerate again before serving, but serve at room temperature.
  5. Other variations can be rainbow or chocolate sprinkles to roll the truffles in, orange liqueur (such as Grand Marnier) or kirsch truffles (just add 1 teaspoon liqueur to the cream), or ground chocolate to dust over the finished truffles.
  6. Store in the refrigerator, as these are made with fresh cream. Makes approximately 2 dozen truffles.

Chocolate Mousse (Mousseline au Chocolat)

Ingredients:

  • 5 eggs, separated
  • 3/4 cup granulated sugar, plus 1 Tablespoon
  • 3 Tablespoons orange liqueur
  • 8 ounces good-quality semisweet chocolate
  • 3 Tablespoons strong coffee or espresso
  • 8 ounces unsalted butter, softened
  • pinch of salt
  • 3 Tablespoons granulated sugar
  • Optional: 1/4 cup grated or finely chopped candied orange peel (loosely packed) or a dash or two of orange water or rose water
  • When ready to serve: 2 cups whipped cream

You will need a pan of warm water and a larger bowl of cold water for this recipe, in addition to several mixing bowls and an additional small pan, as this mousse is cooked a bit.

Directions:

  1. In a glass or stainless steel mixing bowl (should be large enough to complete the entire recipe in), beat the egg yolks and the larger (first) portion of the sugar together until mixture is thick and pale yellow.
  2. Beat in the orange liqueur.
  3. Set the bowl over a pan of warm (not-quite-simmering) water and continue to beat for 3-4 minutes until the mixture foams a bit and is quite warm.
  4. Remove the bowl and place over cold water, beating until the mixture is cool. It will also thicken.
  5. Melt the chocolate and coffee in the small pan over the hot water, or very carefully in a glass bowl in the microwave. Remove from heat, add the butter in bits, and beat or whisk until smooth and creamy.
  6. Carefully mix the chocolate mixture into the egg yolk mixture. Add the optional orange peel at this time. Mix until very smooth.
  7. Using clean beaters and the extra clean bowl, whip the egg whites with the pinch of salt until soft peaks form. Sprinkle in the additional 3 Tablespoons sugar and beat until stiff (but not dry) peaks form. This will look meringue-like.
  8. Carefully fold in one third of the egg whites into the chocolate mixture to lighten it a bit. Then fold in the rest of the egg whites, again carefully, incorporating well.
  9. Pour into a pretty serving dish, dessert cups, or petits pots (pots de creme) and chill at least 2 hours.
  10. Serve with the whipped cream.

This is a very rich, delicious dish…small amounts will go quite a long way…for Spring, you can decorate the servings with candied rose petals or violet petals, too.

Healthy Breakfast Pudding Recipe

Ingredients:

  • 1 large apple – cored and chunked
  • 1 large banana – chunked
  • 1 small orange or tangerine (seeds removed) – chunked
  • 2 tablespoons ground flax seed
  • 6 soaked almonds
  • 1 tablespoon flax seed oil
  • 2 tablespoons rice milk
  • Dash of freshly ground nutmeg

preparation time 7 minutes – serves 2

Directions:

Place all ingredients in a food processor with the S blade in place. Puree until desired consistency. If too thin, reduce or eliminate rice milk. If too thick add a bit more rice milk. Spoon into bowls and enjoy.

The Healthiest Multi-Grain Breakfast Cereal Recipe!!!!

Buy approximately 1/3 lb of each of the following grains:

Ingredients:

  • Brown rice
  • Steel cut oats
  • Wheat berry
  • Barley
  • Buckwheat
  • Lentils
  • Millet
  • Spelt
  • Sunflower seeds
  • Flax seed
  • Quinoa

Directions:

Put all the grains together in a large container and mix so that the grains are uniformly distributed throughout the cereal.

To serve, begin by grinding approximately 1/8 to 1/3 cup of grain per serving. Prepare the cereal the night before by placing the serving in a bowl, adding approximately an equal amount of water, covering it and allowing it to sit over night. Soaking the mixture is necessary to deactivate the enzyme inhibitors which interfere with digestion.

In the morning, add whatever fruit you have available. You can also add a teaspoon of honey, chopped soaked almonds, raisins, and/or a dash of cinnamon.

Sometimes you can include corn, almonds, mung beans and other types of dry beans in your cereal.

Glazed Ginger-Parsley Carrots

Ingredients:

  • 1/2 C water
  • 6 medium carrots, cut into long strips
  • 2 tbsp. canola oil
  • 3 tbsp. honey
  • 1 tbsp. lemon juice
  • 1/2 tsp. ground fresh ginger
  • 1/2 tsp. salt
  • 3 tbsp. chopped fresh parsley or cilantro

Directions:

Put water and carrots in large skillet. Cover and simmer until tender but firm, about 15 minutes. Drain and place carrots in bowl.
Put oil, honey, lemon, ginger and salt in skillet. Heat on medium heat, stirring, only until bubbly, being careful not to burn mixture.
Add carrots to skillet and stir to coat them with the ginger sauce. Cook over low heat for 5 minutes, until carrots are glazed. Remove to serving dish and sprinkle with chopped parsley or cilantro.

Caribbean Black Bean Dinner Soup

Ingredients:

  • 1 pound dry black beans
  • 2 tablespoons vegetable oil
  • 2 medium red onions, chopped
  • 4 jalapeno chiles, seeded and minced
  • 2 tablespoons minced, peeled fresh ginger
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon dried thyme
  • 8 cups water
  • 2 medium sweet potatoes (about 12 ounces each), peeled and cut into 3/4-inch pieces
  • 1 tablespoon dark brown sugar
  • 2 teaspoons salt
  • 1 bunch green onions, trimmed and thinly sliced
  • 1 cup lightly packed fresh cilantro leaves, chopped
  • 2 limes, cut into wedges (optional)

SERVINGS 6

COOK TIME 120

Directions:

1. Place beans in colander and pick through, discarding any stones or debris. Rinse beans with cold running water and drain. Transfer beans to large bowl. Add enough water to cover by 2 inches. Cover and let stand at room temperature overnight. (Or, in 5-quart Dutch oven or saucepot, combine beans and enough water to cover by 2 inches; heat to boiling over high heat. Boil 2 minutes. Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.

2. In 6-quart saucepot, heat vegetable oil over medium heat until hot. Add onions and cook, stirring occasionally, until tender, about 10 minutes. Add jalapenos, ginger, garlic, allspice, and thyme and cook, stirring, 3 minutes.

3. Add beans and water; heat to boiling over high heat. Reduce heat to low; cover and simmer until beans and sweet potatoes are tender, about 30 minutes longer.

4. Transfer 1 cup bean mixture to blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Return to saucepot. Stir in green onions and cilantro. Serve with lime wedges, if you like.

Harvest Moon Soup Recipe

Makes 6 servings

Ingredients:

  • 3 1/2 cups vegetable broth, divided
  • 1 onion, chopped
  • 1/2 teaspoon minced garlic
  • 1 orange or yellow bell pepper, seeded and chopped
  • 3 tablespoons unbleached flour
  • 2 zucchini, chopped
  • 2 cups corn kernels
  • 2 cups chopped tomatoes
  • 1 tablespoon soy sauce
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon dried dill weed
  • 1/8 teaspoon white pepper
  • 1 1/2 cups soymilk

Directions:

Place 1/2 cup broth in a large soup pot. Add onion, garlic, and bell pepper. Cook, stirring frequently, for 3 to 4 minutes. Mix in flour. Add remaining 3 cups broth, zucchini, corn, tomatoes, soy sauce, cumin, dill weed, and white pepper. Cover, bring to a boil, reduce heat and simmer for 10 minutes. Stir in soymilk. Heat through and serve.

Baked Fish with Portobello Mushrooms

Ingredients:

  • 2 vidalia or other sweet onions, sliced
  • 4-6 salmon steaks (or any fish of your choice)
  • 1 pound portobello mushrooms, sliced
  • Juice of one lemon
  • Fresh herbs of your choice (optional)
  • Lemon wedges for garnish
  • Freshly ground black pepper to taste

Directions:

4-6 servings

Preheat oven to 350 degrees. Place a layer of onion slices on the bottom of a casserole with a tight-fitting lid (large enough to hold the fish steaks in one or two layers.) Place the fish steaks on the onions, then arrange the mushrooms and remaining onion slices on top. (If you are using two layers of fish, place some of the mushrooms and onions between the layers and the remaining ones on top.) Lay the fresh herbs on top, if you are using them; and squeeze the lemon juice over all. Cover and bake 30 minutes, or until the fish is opaque in the middle (test with a knife or fork.) Serve with lemon wedges and pass the pepper mill.

Stuffed Artichokes Recipe

Ingredients:

  • 8 artichokes, boiled or steamed and hollowed
  • 2 tbs. butter
  • 2 large onions, finely chopped
  • 3 cloves garlic, crushed
  • 2 cups walnuts, finely minced
  • ½ cup bread crumbs (or wheat germ)
  • ½ tsp. Salt
  • pepper, to taste
  • ½ cup apple juice
  • ¼ cup fresh parsley, minced
  • ¼ tsp. thyme
  • ¼ tsp. paprika
  • 2 cups cheddar cheese, grated
  • 2 tbs. fresh lemon juice

Directions:

  1. Preheat oven to 325°. Over medium heat, cook the onions and garlic in the butter until the onions are translucent (about 6-7 minutes).
  2. Stir in the walnuts, bread crumbs, salt, and pepper. Cook, while stirring, over low heat for another 6-7 minutes.
  3. Add the apple juice, parsley, thyme, and paprika. Let simmer for 10 minutes.
  4. Remove from heat, and stir in the cheese and lemon juice until well mixed.
  5. Divide the stuffing evenly among the artichokes. Put stuffed artichokes in shallow baking dishes. Cover loosely with aluminum foil.
  6. Bake for 30 minutes.

Fish en Papillote Recipe

Baking in foil packets is a simple and trouble-free way to prepare fish. It’s healthy, too, as no water-soluble nutrients are lost.

Serves 4

Ingredients:

  • 10 ounces mixed Asian greens, such as bok choy and Chinese cabbage, chopped
  • 4 skinless salmon or hake steaks (about 5 ounces
    each)
  • Grated zest and juice of 1/2 small orange
  • 3 tablespoons shredded fresh basil
  • 2 garlic cloves, finely chopped
  • 1/2 cup dry white wine
  • 1 tablespoon olive oil
  • 1/2 medium-sized bulb of fennel, thinly sliced
  • 1 carrot, cut into thin strips
  • Bulgur and herb pilaf:
    1 cup bulgur
    3 cups water
    1 tablespoon olive oil
    Juice of 1/2 lemon
    1 garlic clove, finely chopped
    2 tablespoons shredded fresh basil
    2 tablespoons chopped fresh cilantro
    3 spring onions, sliced
    Salt and pepper

Preparation time: 20 minutes
Cooking time: 10-15 minutes

Directions

1. Preheat the oven to 475°F. Cut out 4 12-inch squares of foil or baking parchment. Arrange a quarter of the chopped Asian greens in the middle of each foil or paper square. Top with a fish steak, and sprinkle with the orange zest and juice, basil, garlic, white wine, olive oil, fennel, carrot, and salt and pepper to taste. Fold over the foil or paper to form a packet, leaving a little air inside so the ingredients can steam, and twist the edges to seal. Put the packets on a baking sheet and set aside.

2. Combine the bulgur with 3 cups of water in a large saucepan and bring to a boil. Reduce the heat to medium-low, cover, and cook until the bulgur is just tender, about 12-15 minutes. Drain the bulgur if necessary.

3. While the bulgur is cooking, put the fish packets into the oven and bake for 10 minutes. Open 1 of the parcels to check that the fish is cooked and will flake easily.

4. Use a fork to fluff the cooked bulgur and mix in the olive oil, lemon juice, garlic, basil, cilantro, and spring onions. Season with salt and pepper to taste. Serve each person a fish packet to open at the table, with the bulgur pilaf in a bowl.

Blueberry Pudding Recipe

Ingredients:

Serves 4

Ingredients:

  • 1 tbsp unflavored gelatin, 1 envelope
  • 1/4 cup boiling water
  • 10 ounces tofu, drained
  • 5 tbsp apple juice concentrate, defrosted
  • 1/2 tsp vanilla exract
  • 1 tbsp firmly packed brown sugar
  • 1/2 tsp ground cinnamon
  • 1 pint fresh blueberries, rinsed, drained and divided, about 16 ounces

 

Preparation – 10 minutes

Directions:

Dissolve gelatin in boiling water, stirring until crystals disappear.
In a blender or the workbowl of a food processor fitted with a metal blande, blend dissolved gelatin, tofu, apple juice concentrate, vanilla, brown sugar, cinnamon and 1 cup of blueberries until smooth. Pour pudding into a bowl; fold in remaining cup of blueberries.
Cover with plastic wrap and refrigerate for 4 hours, or until set.
Serve cold.

Broccoli with Lemon Butter Sauce Recipe

Ingredients:

• 1-1/2 pounds fresh broccoli

• 2 tablespoons unsalted butter

• 2 tablespoons lemon juice

• 1 large lemon, cut into wedges

Makes 8 servings  Serving size: 1/2 cup

Directions:

1. Wash broccoli, and trim tough stems. Cut each stalk of broccoli into several pieces.

2. Place broccoli into a vegetable steamer basket over boiling water.

Cover and simmer for 10 minutes until broccoli is tender.

3. In a small skillet, melt butter, and then add lemon juice. Drizzle lemon butter over broccoli, and serve with lemon wedges. Variation: for herbed broccoli, add 1/2 tsp marjoram and 1/2 tsp dried basil to the lemon-butter mixture.

Broiled Grapefruit with Port Wine Recipe

Ingredients:

  • 2 grapefruit
  • 2 tbsp port wine

Directions:

Preheat broiler. Cut grapefruit into halves.
Trim a thin section of the uncut end of each half so the grapefruit can sit without wobbling.
Section the grapefruit. Place grapefruit in a baking pan, sprinkle with wine, place pan about 2 inches from the broiler and broil about 5 minutes.
Watch carefully to keep them from burning.

Spinach-Stuffed Portobello Mushrooms

Ingredients

  • 4 large portobello mushrooms
  • 1/4 cup chopped onion
  • 2 eggs, lightly beaten
  • 1/2 cup reduced-fat sour cream
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup crushed seasoned stuffing
  • 1/2 cup crumbled feta cheese
  • 1/2 teaspoon garlic salt
  • 3 tablespoons grated Parmesan cheese

Serves 4

Preparation time: 15 minutes
Cooking time: 40 minutes

Directions

1. Line a baking sheet with heavy-duty foil; coat the foil with nonstick cooking spray and set aside. Remove stems from mushrooms; set caps aside and chop stems. In a microwave-safe bowl, combine the chopped mushrooms and onion. Cover and microwave at 50% power for 1-2 minutes or until tender, stirring every 30 seconds.

2. In a small bowl, combine the eggs and sour cream. Stir in the spinach, stuffing, feta cheese, garlic salt and onion mixture. Spoon into mushroom caps. Place on prepared baking sheet.

3. Bake at 350°F for 35 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until mushrooms are tender and cheese is melted.


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