Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Caramelized and Roasted Eggplant Hummus with Parsley

What’s not to love about Hummus? It’s an irresistible and ultra healthy snack that I can’t seem to get enough of. Dip it, spread it, however you enjoy it – it’s an excellent snack to have on hand. Have you ever tried making your own Hummus? It’s easier than you may think – follow this fantastic recipe for a new take on Hummus that you can make from scratch. Think Roasted and Caramelized Eggplants – Yum! Happy cooking and enjoy!

caramelized-and-roasted-eggplant-hummus-6Caramelized and Roasted Eggplant Hummus with Parsley

Ingredients

  • 1 can of chickpeas, drained and rinsed
  • large bunch fairy tale eggplants or 1 medium sized eggplant {1 cup cooked flesh}
  • 1 head garlic
  • 3 shallots
  • 2 tablespoons tahini
  • juice from 1/2 lemon {about 1 tablespoon}
  • 1/2 cup fresh parsley + more for garnish
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • olive oil

For detailed preparation instructions, you can find the original recipe on With Food + Love. Love what you taste? Follow With Food + Love on social media: Facebook, Pinterest and Instagram.


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Avocado, Orange and Jicama Salad

Jicama is most likely the healthiest vegetable that you’re currently not eating. Jicama is crunchy and sweet to the taste – these two properties alone fulfill my qualifiers for a yummy mid-day snack. Consider Jicama’s impressive profile – high in fiber, Vitamin C and heart-healthy Potassium. Jicama is ideally consumed raw with hummus or guacamole, in stir-fry, in a salad and more! Today, I direct you to this recipe from Food & Wine that uses Jicama in an Avocado and Orange Salad! Try this salad as a light option for a summer meal! Happy Cooking and Enjoy!

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Avocado, Orange and Jicama Salad

Ingredients

  • 3 navel oranges
  • 2 tablespoons fresh lime juice
  • 1 tablespoon cider vinegar
  • 2 tablespoons extra-virgin olive oil
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper
  • 1 small jicama (1 pound)—peeled, quartered and thinly sliced
  • 2 Hass avocados, quartered lengthwise and thinly sliced
  • 1 cup crumbled feta cheese
  • 1/4 cup chopped cilantro

For detailed preparation instructions and more, visit the original recipe on Food & Wine. Love what you taste? Follow Food & Wine on Social media: Facebook, Pinterest & Instagram.


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Sunrise Nori Wraps from Eating Clean

Redo afternoon snacking with these yummy treats! These Sunrise Nori Wraps are an ideal appetizer for summer cookouts or afternoon munching galore. Even more, any leftover Tahini dressing is absolutely delicious on your favorite salad! This recipe hails from the delightful Amie Valpone, editor-in-chief of the new cookbook Eating Clean. Happy Cooking and Enjoy!

Sunrise Nori Wraps with Spicy Tahini Drizzle

Serves 4
An excerpt from Eating Clean:
If you like California rolls, you’ll love these nori wraps (though personally, I think they’re so much better!).The tahini dressing is truly addictive—you’re going to want to dress everything in it—and the cabbage provides a nice crunch. If possible, use a food processor to slice the cabbage so you can get it super thin.Also, make sure the vegetable strips are all the same width and length so that they don’t hang over the edges of the nori sheets; this will make rolling up the wraps easier. Use leftover tahini drizzle as a dressing for salads or as a dip for crudités.

Screen Shot 2016-06-10 at 12.34.44 PMIngredients

For the Sunrise Nori Wraps:

  • 4 nori seaweed sheets
  • ¼ small head red cabbage,
  • very thinly sliced
  • 1 large carrot, peeled and julienned
  • 1 small yellow summer squash, julienned
  • 1 small cucumber, julienned
  • 1 large ripe avocado, pitted, peeled, and sliced
  • 1 recipe Spicy Tahini Drizzle
Spicy Tahini Drizzle:
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ¼ tablespoons chickpea miso paste
  • 1 tablespoon raw tahini
  • 2 medjool dates, pitted
  • 1 garlic clove, minced
  • ¼ teaspoon crushed red pepper flakes
  • Water, as needed to thin the drizzle

Directions:

Place the nori sheets on a flat surface. Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets. Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and then roll up the nori sheets into a tube shape. Make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water 1teaspoon at a time as you go, until the mixture becomes a thin sauce.

 


amievalpone1Meet the chef! For more about Amie, her new cookbook Eating Clean, and this recipe, you can find Amie on our Chef Spotlight Page. Additionally, you can keep up with Amie on her Facebook, Pinterest and Instagram for more inspiration! 

 


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Superfood Summer Smoothie

Kickstart your summer mornings in to shape with a powerhouse smoothie! With spinach, blueberries, green tea and ginger in the mixture, this smoothie undoubtedly earns its “Superfood” title.  Feeling ambitious?  My favorite part about smoothies is that it’s easy to swap or add in additional ingredients! I’ll enjoy this smoothie all summer long as a post work-out go-to or as an on the go treat! Enjoy and Happy Cooking!

Superfoods-Smoothie-1

Superfoods Smoothie

Ingredients

  • 1 cup baby spinach loosely packed (organic)
  • 1 sm frozen banana, slice before freezing
  • 1 cup frozen berries, unsweetened (blueberries were used in the photo)
  • Fresh ginger root (1/2″ slice)
  • 1/2 cup Kefir or Greek Yogurt, plain, low-fat
  • 1 cup chilled green tea (unsweetened)
  • 1/2 cup pure pomegranate juice
  • 1 cup crushed ice

Love what you taste? Check out the original recipe on SkinnyMS. for detailed directions and more healthy and tasty finds. Can’t get enough? Follow SkinnyMS on social media – Facebook, Pinterest and Twitter.