Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Spicy Kale with White Beans and Garlic

Courtesy to this recent website I have discovered this fabulous recipe and it is called Spa Index. That’t it, spa index. Can you believe how simple that name is? What’s even better is the recipes on there, this one in particular. ENJOY!

braised-kale-and-white-beans-with-garlic

This quick and flexible vegetarian Spicy Kale with White Beans and Garlic serves just you or entire family! Garlic and Parmesan cheese provide savory flavors and balance the bitterness of Kale. Beans provide a source of protein. Vinegar, kale, and red pepper flakes all help in to digest the heaviness of beans. Although processed food is contraindicated in Ayurveda, we find canned beans easier to digest.

Ingredients
  • 1 tsp Balsamic Vinegar
  • 1/2 clove Garlic (raw)
  • 1 lbs Kale
  • 2 tbsp Olive Oil
  • 2 tbsp Parmesan Cheese
  • 1/2 tsp Red Pepper Flakes (Chili)
  • 1/2 tsp Salt (Mineral Salt)
  • 1 cup White Navy Beans, from canned, drained
Directions
  1. Steam Kale until soft in a small amount of water, watching carefully to avoid burning the kale.
  2. In a separate pan, sautee garlic in olive oil.
  3. Once the garlic is roasted add white beans and kale.
  4. Continue heating until beans are thoroughly hot. Remove from heat.
  5. Add red pepper flakes to taste, garnish with Parmesan cheese and a drizzle of vinegar and salt if desired.
  6. Continue to heat through until nice and hot.
  7. Serve in a bowl with an additional sprinkle of Parmesan cheese and toasty croutons on top for crunch.


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CRANBERRY PEAR CRISP

This tasty little crisp dessert is not only one you don’t have to feel guilty about, but it is one that even your body will thank you for. Special thanks to Canyon Ranch for posting this recipe!

cranberry-pear-crisp-canyon-ranch-recipe

Ingredients

3 cups pears, peeled, cored and diced
½ cup dried cranberries
2 Tbsp cane sugar
¼ tsp ground nutmeg
¼ tsp ground cinnamon

Topping
1 Tbsp unsalted butter, softened
¼ cup whole wheat flour
1 Tbsp brown sugar
1 Tbsp canola oil
½ tsp ground cinnamon
½ tsp ground nutmeg
1½ tsp honey
½ cup rolled oats

Instructions
  1. Preheat oven to 400F. Lightly coat 6 ceramic ramekins with canola oil spray.
  2. In a large bowl, mix together pears, cranberries, sugar, nutmeg and cinnamon until well combined.
  3. In a small bowl, mix together all ingredients for the topping.
  4. Fill each ramekin with ½ cup pear mixture then top with 2 tablespoons of topping. Bake for 8 to 10 minutes, or until topping is light golden brown. Serve warm.


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SESAME-CRUSTED SALMON & SESAME ORANGE SAUCE

Okay, so in this recipe there are 2 separate ones. *Inhales Deeply* I know, because one recipe should just be enough. However, we need that extra kick to make it extra saucy 🙂 Enjoy! Thank you Canyon Ranch!

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Flavorful. Easy. Bright.
This entree is equal parts healthy and zesty thanks to simple ingredients and a citrusy Asian sauce.

 

Sesame-Crusted Salmon

Ingredients

4 4-ounce salmon fillets
1 Tbsp sesame seeds
1 Tbsp black sesame seeds
1/4 tsp sea salt
1 Tbsp sesame oil

Instructions

  1. Preheat oven to 400 degrees.
  2. In a shallow bowl, combine sesame seeds and salt and sprinkle over salmon.
  3. In a large sauté pan, heat sesame oil over medium heat. When oil is hot, sauté salmon for 1 minute on each side, then place in oven for 5 to 10 minutes.

Sesame Orange Sauce

Ingredients

3 Tbsp sweet chili dipping sauce
3 Tbsp fresh orange juice
2 Tbsp Worcestershire sauce
2 Tbsp rice vinegar
2 Tbsp toasted sesame oil

Instructions

  1. Combine all ingredients
  2. Serve atop Sesame-Crusted Salmon


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Quinoa Blueberry Muffin

This is an easy to make breakfast, for us carb lovers this is the perfect substitute! Once again Oaks at Ojai has another fabulous recipe. Good news, this recipe makes 2 dozen. You’re welcome in advance 🙂

Quinoa_Blueberry_Muffin_Recipe_OaksSpa-768x549

INGREDIENTS

2 cups cooked quinoa

3 cups gluten-free flour mix (such as Bob’s Red Mill Gluten-Free All Purpose Baking Mix)

1 ½  tsp. baking powder

¼ cup agave ¾ cup almond milk

1 egg

1 tsp. vanilla extract

1 ½ cups blueberries


DIRECTIONS

Mix flour and baking soda together in a small bowl. In a medium sized bowl, mix the quinoa gently with the agave, milk, egg and vanilla. Stir in the flour just until blended and then fold in the blueberries. Put ¼ cup mixture in each of 24 muffin cups and bake at 350 degrees approximately 20 minutes or until top of muffin springs back when touched.


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Mango Sorbet

Found this super simple, but yummy dessert with the Oaks at Ojai. Special thanks to Christine Denney for this super summer treat. Hope you enjoy it as much as I did!

Mango_Sorbet_Recipe_OaksSpa

INGREDIENTS

2 cups fresh mango, skins removed, chopped

1 banana, peeled and cut into chunks

1 c. fresh pineapple chunks

1 tablespoon fresh lime or lemon juice


DIRECTIONS

Place all the ingredients in a food processor and mix well until smooth.  Place in individual serving dishes (1/2 cup each) , cover, and place in the freezer for 2-3 hours.  Serve garnished with fresh berries.

OR

Freeze peeled and chopped fruit ahead of time.  Process until smooth and served in chilled cups, garnished with fresh fruit.

**Special Note:  This can easily be converted to a frozen yogurt by adding nonfat yogurt to the fruit as it is processed.


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APPLE CRANBERRY SALMON SALAD

Okay, okay I know what you’re thinking, this woman is crazy for suggesting I try apple, cranberries AND salmon in one dish. Together. Tossed in a salad. It is actually quite refreshing and the fruits in the salad give it that extra oomph. Thank you Canyon Ranch for posting this recipeapple-cranberry-salmon-salad-canyon-ranch

 

 

Ingredients

½ cup Mongolian BBQ Sauce
4 4-oz salmon fillets
¼ cup fresh lemon juice
2 Tbsp honey
¼ tsp sea salt
Pinch freshly ground black pepper
1 lb Gala apples
½ lb Granny Smith apples
½ cup chopped fresh cranberries
2 Tbsp chopped fresh tarragon

Instructions

  1. Combine barbecue sauce and fillets in a shallow glass baking dish. Cover with plastic wrap and place in the refrigerator for 30 minutes to 2 hours.
  2. Combine lemon juice, honey, salt and pepper in large bowl.
  3. Core and thinly slice apples using a sharp knife. Add to the lemon-honey mixture and toss together to coat. Add cranberries and tarragon and toss well.
  4. Preheat grill or broiler.
  5. Grill or broil fillets for 3 to 5 minutes on each side, or until opaque at the center. Do not overcook.
  6. Break apart fillets into bite-size pieces. Add to the apple-cranberry salad and toss well.


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Beet Hummus Recipe

Happy Independence Day everyone! I have 2 words for you BEET HUMMUS. What?! Who knew that was even a thing, well I sure didn’t until I discovered this recipe on Oaks at Ojai. Like I always say don’t “beet” it until you try it!

Beet_Hummus_Recipe_OaksSpa

INGREDIENTS

One medium sized garlic clove

½ cup chopped roasted beets

1 cup cooked white beans or cannellini beans

2 Tbs. olive oil

2 Tbs. fresh squeezed lemon juice

½ tsp. sea salt, optional

¼ tsp. ground black pepper, or to taste


DIRECTIONS

Puree all ingredients until smooth.  Serve with fresh veggies as a dip or with pita or tortilla chips