Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Natural Energy Juice Shot

I found this great power booster recipe by Scott D at Rancho La Puerta. What I love the most is it is so easy to make, I think I will go try it!

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The Power Booster Energy Shot from Tierra Allegre is a natural energy juice drink.  It reminds me of falling in love.  It left me warm and tingly inside and looking forward to our next encounter. The flavorful fresh ginger packs in a wallop of antioxidants, and has anti-inflammatory benefits.  The cayenne adds a dash of heat.  This natural energy drink is perfect for a late morning energy boost. I also enjoy it in the afternoon as a refresher, as a replacement for caffeine. Makes two shots, about four ounces each.

Ingredients:

  • 1” Chunk of Fresh Ginger Root
  • 1 Medium Lemon
  • 1/2 Green Apple
  • Dash of Cayenne

Directions:

  1. Slice or chop ginger so it fits in your juicer.
  2. Peel the lemon. Slice the lemon into quarter sized wedges for easier juicing.
  3. Slice a whole green apple in half. You can juice the seeds and stem. Rub the lemon peel or drizzle a little lemon juice onto the exposed side of the apple to prevent oxidation. Preserve the unused half for later.
  4. Process the lemon, ginger and apple through your juicer.
  5. Pour the juice into small glasses and sprinkle with a dash of fresh cayenne. You can grind your own cayenne in a blade coffee grinder or spice grinder.


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Polenta Cake with Grilled Vegetables and Red Bell Pepper Sauce

Healthful recipes from The Oaks at Ojai by Christine Denney

Today we have the excellent opportunity to share a recipe from Christine Denney– executive chef and Food Services Director at The Oaks at Ojai. This recipe is vegetarian, gluten-free and soy-free. There is even an option for vegans to modify the Polenta Cake by using a vegan cheese. So what’s not to love? We promise that this recipe will delight the tastebuds and have you thinking about eating well in an entirely different way. You’ll be astounded at how well being healthy can taste!

Polenta_Cake_Recipe

Polenta Cake with Grilled Vegetables and Red Bell Pepper Sauce

 Ingredients:

(6 Servings, 175 calories each)

  • ½ cup polenta or corn meal
  • 1 ¾ cup water
  • ½ cup minced onion
  • 1 tsp. minced garlic
  • 1 tsp. olive oil
  • ¼  cup grated  Parmesan cheese

Directions:

Bring water to a boil and slowly add the polenta, whisking constantly.  Add the onion, garlic and olive oil and continue cooking for about 30 minutes.  (This is most easily accomplished in a double-boiler over hot water.)  While cooking, spray an 8 x 10 baking dish with a nonstick spray  or brush with a little olive oil.  Pour the cooked and thickened polenta into the pan, spreading evenly so that each round will be about ½ inch thick.  (If you brush your spatula with olive oil, it will be easier to spread.)

Refrigerate the polenta until set. (For this amount ½-1 hour should be plenty of time.)
After it sets, use a 2 ½-3 inch cookie or biscuit cutter to cut out rounds of the polenta.  Save the rest for another use or remold. (In lieu of a cookie cutter, you can use a small can—from beans, etc—and remove the top and bottom to make a cutter.)

On a baking pan (a cookie sheet works well), arrange the polenta circles.  On top of each, arrange the following: (for 6 people, one eggplant, 2 zucchini, 2 large portobellos)

1 slice grilled eggplant
1 piece roasted bell pepper
½ oz. mozzarella cheese
2 slices grilled zucchini
A few slices of grilled portobello mushroom or, if baby “bellos”, you can use the whole thing                                       ½ oz. mozzarella cheese (this is a small, thin slice—you can also use fresh mozzarella if you like.)

After layering, the polenta cakes can be refrigerated until you are ready to bake them.  If chilled add about ten minutes baking time.  If room temperature, they just need to heat through and the cheese needs to melt—about 30 minutes in a moderate oven at 350 degrees.
Garnish with freshly chopped basil and the following sauce—just puree it all in a blender or food processor:
½ cup roasted bell pepper
½ tsp. black  pepper
1 TBS. fresh basil
1 TBS. olive oil

 

Original article posted at The Oaks at Ojai.  To see more recipes from Christine, you can find her Chef Spotlight Page for Recipe Redo here.


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Chopped Vegetable & Bean Salad

This recipe is by Canyon Ranch and takes full advantage of this summers fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors. This is hearty enough for a vegetarian lunch or could be portioned smaller for a side dish.

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Chopped Vegetable & Bean Salad

Makes 4 Servings

Ingredients:

  • 1/4 cup red wine vinegar
  • 2 tbsps olive oil
  • 1/2 tsp salt
  • 3/4 tsp black pepper
  • 1 head romaine lettuce (chopped)
  • 1/2 cup cucumber (diced)
  • 1/2 cup red bell pepper (diced)
  • 1/4 cup yellow bell pepper (diced)
  • 1/4 cup carrots (diced)
  • 1/4 cup purple onion (diced)
  • 1/4 cup olives (diced black pitted)
  • 3/4 tsp fresh oregano (chopped)
  • 2 tsps fresh basil (chopped)
  • 3/4 cup diced tomatoes
  • 1 cup white beans (cooked, home-cooked or canned, rinsed and drained)
  • 1 cup garbanzo beans (cooked, home-cooked or canned, rinsed and drained)
  • 1/2 cup hearts of palm (chopped)

Directions:

  1. In a small bowl, mix vinegar, oil, salt, and pepper. Beat well.
  2. In a large bowl, combine remaining ingredients.
  3. Add salad dressing and toss lightly.
  4. Divide equally among 4 salad bowls.
Nutritional analysis per serving: 300 calories, 10 g fat (1 g saturated fat), 42 g carbohydrates, 14 g protein, 12 g fiber


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Hummus Spread

Ideal for any picnic these spreads can be applied to your favorite kind of whole wheat bread. Rocket, alfalfa and chicken breast for example could be added according to taste. – Recipe compliments of Chiva­Som (Prachuap Khirikhan, Thailand)

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4­6 Servings:
Calories (per serving): 56.13 cal, Fat (per serving) : 1.43 g

Ingredients:

1 cups Cooked Chickpeas
(see below instructions for cooking chickpeas) 1 Tbs Lime Juice
1 clove Garlic Minced
1 tsp Ground Cumin
1⁄2 tsp Tahini (sesame paste)
A pinch of black pepper, to taste

Preparation:

In a food processor, blend chickpeas, lime juice, garlic, cumin and tahini until it becomes very smooth. Adjust black pepper to taste.

Tip: Cooking Chickpeas and other beans
•Allow them to soak overnight in cold water.
•Next morning rinse the chickpeas (or other beans) very well, put them in a pot and add fresh cold water (about 5cm above the chickpeas’ level). •Bring to the boil.
•Scoop any foam rising at the surface.
•Then turn the heat down (it should NOT boil anymore but simmer gently) and add a small piece of kombu seaweed.
•Let them cook until very SOFT, about 1 1⁄2 hours for chickpeas (time depends on the kind of beans).

ALL beans should be cooked this way. Kombu seaweed helps in softening the beans, makes beans easier to digest and adds many trace minerals. If beans are not cooked long enough it might cause digestion problems and can produce gas.

Avocado Spread

For 4­6 Serving
Calories (per serving) : 73.9 cal, Fat (per serving) : 5.19 g

* Avocado contains mostly monounsaturated and polyunsaturated fats, which are essential components of a healthy diet.

Ingredients:

100g Avocado Ripe, Pitted 3 Tbsp Yoghurt
3 Tbsp Orange Juice
1 tsp Lime Juice

1 clove Garlic Minced 1 Tbsp Honey

1 tsp Worcestershire Sauce
A pinch of black pepper, to taste

Preparation:

In a food processor, blend yoghurt, orange juice, lime juice, garlic, honey and Worcestershire sauce until it becomes very smooth. Add avocado and pulse briefly. The texture should be coarse. Adjust black pepper to taste.


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Asian Grilled Salmon

Here’s a great way to kick off grilling season. This Asian ­inspired recipe comes from award ­winning Green Mountain guest chef Trish Morrissey, who regularly delights diners with her healthy and great ­tasting creations. Serve with soba noodle salad and a green vegetable such as snow peas to round out this stylish meal. – Recipe compliments of Green Mountain at Fox Run

(Makes 4 servings)

grilled-salmon-150x131Ingredients:

  • 1 tablespoon tahini (sesame paste) 1/4 cup orange juice
  • 1 teaspoon honey
  • 1 tablespoon lime juice
  • 1/4 teaspoon powdered ginger or minced ginger root 1 pound salmon filet
  • Oil for brushing fish

Directions:

  1. Combine tahini, orange juice, honey, lime juice and ginger in a small sauce pan. Heat over low heat for a few minutes, stirring often until mixture is well blended. Set aside.
  2. Meanwhile, cut salmon into 4 serving pieces. Brush lightly with oil. Place salmon on heated grill. Cover and grill fish 5 to 6 inches from medium coals about 4 minutes. Turn fish; brush with glaze; cover and grill about 4 minutes longer or until fish is opaque and flakes easily with fork.

Click here for the Soba Noodle Salad that go great with this.

 


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Avocado Spread

avocado-spread1Ideal for any picnic these spreads can be applied to your favorite kind of whole wheat bread, sandwich or pita wrap. Avocado contains mostly monounsaturated and polyunsaturated fats, which are essential components of a healthy diet.

– Recipe compliments of Chiva ­Som (Thailand)

Ingredients:

  • 100g Avocado Ripe, Pitted 3 Tbsp Yogurt
  • 3 Tbsp Orange Juice
  • 1 tsp Lime Juice
  • 1 clove Garlic Minced 1 Tbsp Honey
  • 1 tsp Worcestershire Sauce
  • A pinch of black pepper, to taste

Preparation:

In a food processor, blend yoghurt, orange juice, lime juice, garlic, honey and Worcestershire sauce until it becomes very smooth. Add avocado and pulse briefly. The texture should be coarse. Adjust black pepper to taste.

 


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Sautéed Bay Scallops with Lemon and Thyme

If you are looking for fast and easy, try this scallop recipe! You can make sautéed scallops in less than 10 minutes: just sauté them and sprinkle with a little lemon juice and fresh thyme and serve. For a bit more flavor and glamour — but still quite easy — serve the version below. – Recipe compliments of Green Mountain at Fox Run

(Makes 4 servings)

images (4) Ingredients:

  • 1 pound fresh bay scallops
  • Salt
  • Pepper
  • 2 tablespoons butter (divided into two pieces)
  • 1 teaspoon olive oil
  • 2 tablespoons minced shallot
  • 1/4 cup white wine
  • 2 tablespoons lemon juice
  • 1 teaspoon chopped thyme

Directions:

  1. Rinse scallops and pat dry. Sprinkle with salt and pepper.
  2. Add oil and 1 tablespoon butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated platter and cover with foil.
  3. Return skillet to burner and add shallots and cook for about 2 minutes. Add wine, lemon juice and thyme to pan and cook another 2-3 minutes. Remove from heat and stir in remaining tablespoon of butter. Return scallops to the pan and toss with the sauce. Serve immediately.

Note: You can sauté scallops in olive oil or other oil only; adding some butter, however, gives them a nice golden brown color. Serve with your favorite steamed vegetables on the side for a light and healthy dinner.